tag:blogger.com,1999:blog-32591224157459463442024-03-13T00:49:28.450-07:00The AlchemistFood. Quotes. Life.The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-3259122415745946344.post-34233330179683128062015-02-02T18:24:00.001-08:002015-02-02T19:29:05.280-08:00Lemon Cornmeal Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKM6YY6PHzWpII3IiuMA1mPaiNaiCuyhG9WHER-na9GcOMX4Wj8fEKipYOZkg5Tf5J8mNvmRyIRWp1OR7EtowmBaJJk3R9YxOqFCta9AoVBBM251VACStqzli-mJoUsWr6QSgN4VrWGZM/s1600/lemon+cornmeal+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKM6YY6PHzWpII3IiuMA1mPaiNaiCuyhG9WHER-na9GcOMX4Wj8fEKipYOZkg5Tf5J8mNvmRyIRWp1OR7EtowmBaJJk3R9YxOqFCta9AoVBBM251VACStqzli-mJoUsWr6QSgN4VrWGZM/s1600/lemon+cornmeal+cake.JPG" height="606" width="640" /></a></div>
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<span style="font-size: 18px;"><span style="font-family: 'times new roman', times, serif;"><i>"I am - just as you are - a unique, never-to-be-repeated event in this universe. Therefore, I have - just as you have - a unique, never-to-be-repeated role in this world."</i></span></span></div>
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<span style="font-family: 'times new roman', times, serif; font-size: 18px;">-George Sheehan</span></div>
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<span style="font-size: 18px;"><span style="font-family: 'times new roman', times, serif;">1918-1993, Cardiologist, Runner, and Writer</span></span></div>
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I am a lucky girl. If you've read this blog before, you may have read about how I have awesome friends that live in Southern California who have the best Meyer lemon tree in the world. I returned from my visit a few weeks ago with a bunch of those beauties.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2Q9DazRka8VsjlUVP_f5QNVhQYKYz9cYg6HAEyd1JgIgMRhpIgpHGdiY70J0wX2GQIGt29kuvj4WStwGyYwlji6Asf750hHGjFwtpgCLbDxL-kQNw2xWz-YvDutGvzVDGL_GHjlN0Ho5/s1600/lemons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2Q9DazRka8VsjlUVP_f5QNVhQYKYz9cYg6HAEyd1JgIgMRhpIgpHGdiY70J0wX2GQIGt29kuvj4WStwGyYwlji6Asf750hHGjFwtpgCLbDxL-kQNw2xWz-YvDutGvzVDGL_GHjlN0Ho5/s1600/lemons.JPG" height="590" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My embarrassment of Meyer Lemon riches</td></tr>
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Meyer lemons are a little different than regular lemons. They are sweeter, and juicier. They are a cross between a Mandarin Orange and a lemon. They don't taste anything like an orange to me. They just taste like a deliciously sweet and super juicy, lemon. To me it's like someone said, "I wish there was a way to make a lemon better. Not as tart, and more juicy." And they fulfilled their dream.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPvb8uzUHZOpx_pj-jIZWLbcjOWZDuDR5RUvBZVgXgX1kmfX6XmrGmC_wTh4N6B9P1rqn4ouiRlSCvnOcd-76FnLE1BuQvjnnsqWnqPvc367-Pk56hSFS4aUTT11l3ITdMUilac2qBB7n/s1600/microplaning+lemons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPvb8uzUHZOpx_pj-jIZWLbcjOWZDuDR5RUvBZVgXgX1kmfX6XmrGmC_wTh4N6B9P1rqn4ouiRlSCvnOcd-76FnLE1BuQvjnnsqWnqPvc367-Pk56hSFS4aUTT11l3ITdMUilac2qBB7n/s1600/microplaning+lemons.JPG" height="325" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zesting lemons and measuring the zest - To properly zest lemons, you really need a microplane. You just want to get the outside yellow peel, with no white pith underneath which is bitter. And it's a tool that can be used for so much more. It's one of my favorite kitchen tools and a great 10 dollar investment.</td></tr>
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Right now I am super blessed to have a bunch of these lovelies. I use them in so many ways. But when I'm not visiting my friends in California, I am able to get them this time of year in a bag at my local Safeway. But they aren't nearly as good. The taste is mostly the same, and while the supermarket Meyer lemon is jucier than a regular lemon, they aren't at all as juicy as the homegrown variety. I think it's because I pick the lemons myself from the tree and I'm picking them when they're ripe. Farms that sell to grocery stores don't have that luxury.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKY2cWvl4ARwojQEZr-lJIYwGjlfrhG2_k8XBp7ATRkUVuIM6K6xwuSDWOs4HDN7vEKxCvMBcknMg8dmwjc6XEUflupr5_UacMhZx-nmVKOX38esVprGRExV7HgDUhGpGpHK1OOHAgQJ-v/s1600/juicy+lemons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKY2cWvl4ARwojQEZr-lJIYwGjlfrhG2_k8XBp7ATRkUVuIM6K6xwuSDWOs4HDN7vEKxCvMBcknMg8dmwjc6XEUflupr5_UacMhZx-nmVKOX38esVprGRExV7HgDUhGpGpHK1OOHAgQJ-v/s1600/juicy+lemons.JPG" height="472" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These Meyer lemons are seriously so juicy, don't these look delicious?</td></tr>
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I use these lemons in applications where you would use regular lemons, they do alter the taste slightly, making it sweeter. In this cake, any lemon will do, regular or Meyer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErh2qWVAXiS2o5Etzn38medHEQLIh0_HUyYwrrGAWR57CSCpAjKU00kSA6VHI7ErC32mKd-MHA5gWecHujxS7uQVU2PLpe7npzv0QcxpCedaLPgAZbT3WaKINNt3cGxXgye0YKY0azdqh/s1600/houseoflucien+089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErh2qWVAXiS2o5Etzn38medHEQLIh0_HUyYwrrGAWR57CSCpAjKU00kSA6VHI7ErC32mKd-MHA5gWecHujxS7uQVU2PLpe7npzv0QcxpCedaLPgAZbT3WaKINNt3cGxXgye0YKY0azdqh/s1600/houseoflucien+089.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of my liquid ingredients, ready to be mixed with the dry</td></tr>
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This cake! It's good! I mean it's really good. Super easy, what takes the most time is zesting and juicing the lemons. After that's done, it's really a one bowl cake. You do mix the dry ingredients together and then add the wet, so you do mix the wet stuff together, but you do it in the same measuring cup that you measure the wet ingredients in, which doesn't really count as a bowl. So in my mind, it is a one bowl cake. One bowl and a spoon. You don't even need a mixer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3grQBgdWNGCF1sZVN0-SzyUxh0RZ5ZSoH0wLtN7kFpAjL6MFAM80tcjPn7TyUQSdVLdSlNVSr2-LvKAECBGtJ-OuNL994RhANO1iT_9pc-oIryp25eg11mpKZqjQBkK5n8d29saud_j_/s1600/houseoflucien+091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3grQBgdWNGCF1sZVN0-SzyUxh0RZ5ZSoH0wLtN7kFpAjL6MFAM80tcjPn7TyUQSdVLdSlNVSr2-LvKAECBGtJ-OuNL994RhANO1iT_9pc-oIryp25eg11mpKZqjQBkK5n8d29saud_j_/s1600/houseoflucien+091.JPG" height="580" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dry ingredients</td></tr>
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The glaze in this cake soaks in the cake which gives it the texture of a pineapple upside down cake, a texture I really like. Moist and tender. The taste is of lemon with a slight cornmeal taste, which is unique and wonderful. The glaze brings it home and helps it read as a cake, as opposed to lemony cornbread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rsSWbRM7qekDBnAKPAFFXUeUd5V_H_cCOAURXRazRAzYRbWUMlh71UcrWTR1p0MWMD8fVV158lmgu-vtLXD6koPSdORewezL-YjTNMV97d4aeSVi4FG9sMmzQtAG-p5cnguF3L0OitIx/s1600/houseoflucien+093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rsSWbRM7qekDBnAKPAFFXUeUd5V_H_cCOAURXRazRAzYRbWUMlh71UcrWTR1p0MWMD8fVV158lmgu-vtLXD6koPSdORewezL-YjTNMV97d4aeSVi4FG9sMmzQtAG-p5cnguF3L0OitIx/s1600/houseoflucien+093.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just added together</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13f6oczwpPfNIQtRJDif9ovXV54DfBZkEwZo10imehh-8kqoZHLua4LF39ZpJ1BdrUTnnl1iEaOmBjuXbFLDYulM9HMz4q41tiCzSP4YE44ORzEnhV8IfqPydpAs8L9NR2nCAye6PEf7D/s1600/houseoflucien+094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13f6oczwpPfNIQtRJDif9ovXV54DfBZkEwZo10imehh-8kqoZHLua4LF39ZpJ1BdrUTnnl1iEaOmBjuXbFLDYulM9HMz4q41tiCzSP4YE44ORzEnhV8IfqPydpAs8L9NR2nCAye6PEf7D/s1600/houseoflucien+094.JPG" height="283" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed together - Look at how easy this recipe is!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge98WNNLyif1gcR3VOKASRZwCxkVf4OfAJfnsCxPg7Hfb39Nd05aIFQx-GrJ6ZPNb63dLQCzA9rXHosj_KSViJfAiJINz-wdGvdH3KeQw-JgcOB_FdkG4zI36EqnD6i8YIHbSq4WLmYjwz/s1600/houseoflucien+097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge98WNNLyif1gcR3VOKASRZwCxkVf4OfAJfnsCxPg7Hfb39Nd05aIFQx-GrJ6ZPNb63dLQCzA9rXHosj_KSViJfAiJINz-wdGvdH3KeQw-JgcOB_FdkG4zI36EqnD6i8YIHbSq4WLmYjwz/s1600/houseoflucien+097.JPG" height="311" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like to line my pans with parchment so the cake doesn't stick, then grease it </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagjdEI8qZ0rzvhTh6-_kulRvMOu0CoEggqqOei1kQYZeVIR9iXBiWBK9ST6llAyrylABr74FsI39Gj40NIhaGL0fxLtiWt0EFcpqQq055d44d8I39nGCRiVyUhKh-RIMgWsqYsK218bcZ/s1600/houseoflucien+098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagjdEI8qZ0rzvhTh6-_kulRvMOu0CoEggqqOei1kQYZeVIR9iXBiWBK9ST6llAyrylABr74FsI39Gj40NIhaGL0fxLtiWt0EFcpqQq055d44d8I39nGCRiVyUhKh-RIMgWsqYsK218bcZ/s1600/houseoflucien+098.JPG" height="295" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIE4xifwzH_bgoesc-gHiERn8l3jv4uqoSUQeuXmIFjhKf_VniX21Q2VlDrJTO9yuBGQhDeyEPR7AnsXASS4U0xCc4sXpcUhnqSwuSo38LGEALR2Od-lZQoSd7EcVjxU1LjvEEVP66f-S/s1600/lemon+cake+houseoflucien+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIE4xifwzH_bgoesc-gHiERn8l3jv4uqoSUQeuXmIFjhKf_VniX21Q2VlDrJTO9yuBGQhDeyEPR7AnsXASS4U0xCc4sXpcUhnqSwuSo38LGEALR2Od-lZQoSd7EcVjxU1LjvEEVP66f-S/s1600/lemon+cake+houseoflucien+004.JPG" height="606" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven - If your cake is looking like it's getting too dark, just put a cookie sheet on top of it while it finishes baking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwJf_cao8lEDWQtZMmFsjC0hOL_b3QSfVPtbU-l7A6fyLdlXmN619Z4aZm6aTJa9pq2CxquN1eUQekTy_ivPQg-fv2II7JFshn_tUYW8ewqXkJ4-M2pys79OxrpU2PAUzyYOF1X3Z9pW7/s1600/poking+holes+in+lemon+cake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwJf_cao8lEDWQtZMmFsjC0hOL_b3QSfVPtbU-l7A6fyLdlXmN619Z4aZm6aTJa9pq2CxquN1eUQekTy_ivPQg-fv2II7JFshn_tUYW8ewqXkJ4-M2pys79OxrpU2PAUzyYOF1X3Z9pW7/s1600/poking+holes+in+lemon+cake.JPG" height="574" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poking holes in my cake so it soaks up the glaze</td></tr>
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I've been eating gluten free these days for the most part. (To help with migraines.) And I made this cake gluten free. This cake works especially well as gluten free for 2 reasons. It has cornmeal in it as well as flour. So it doesn't rely only on the flour blend for taste and texture. The texture has a nice slightly crunchy way about it from the cornmeal and of course adds flavor. I used <a href="http://www.amazon.com/Bisquick-Pancake-Baking-Gluten-Free-16-oz/dp/B004391DK0/ref=sr_1_1?ie=UTF8&qid=1422925244&sr=8-1&keywords=gluten+free+bisquick&pebp=1422925254878&peasin=B004391DK0">gluten free Bisquick</a> in place of the all purpose flour in this recipe, this is really the only change I made. (Beside letting the batter sit for 15 minutes before baking, which is always helpful when using this product, it helps it rise better.) But any gluten free flour blend would work. I used gluten free Bisquick because I think it works amazing as a gf flour blend. So now that I'm eating gluten free mostly, I keep it on hand.<br />
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The second reason it works well as a gluten free cake is that the glaze soaks in the cake, making it extra moist. My biggest problem with a lot of gluten free cakes and cupcakes is how they are especially crummy, and kind of fall apart when you eat them. And you know me. I like my baked goods extra moist. So this cake made gluten free, fixes the crumminess because the glaze holds it together better, as well as making it more moist. It also adds a pop of lemon flavor. In fact, I think I'm going to create a separate post to list this with the gf changes, as a gluten free lemon cornmeal cake since it was so successful. In fact I couldn't tell the difference between the regular version and the gluten free version, and neither could my husband.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjele-dlP0S0isPwGt3hEEy-1lPueprhgjiU80g7Qol1_NsE1eLTTHlnXa7cmZ-_7vIwuBuscs4wNgbYg22FMNMoP2tF8ZNvuTd0_P_0C3o4u52Ufpn1Sr8U_2wKM-HeqZamfPW-j0ceUFV/s1600/glaze+on+lemon+cake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjele-dlP0S0isPwGt3hEEy-1lPueprhgjiU80g7Qol1_NsE1eLTTHlnXa7cmZ-_7vIwuBuscs4wNgbYg22FMNMoP2tF8ZNvuTd0_P_0C3o4u52Ufpn1Sr8U_2wKM-HeqZamfPW-j0ceUFV/s1600/glaze+on+lemon+cake.JPG" height="640" width="576" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring on the glaze - Don't skip the glaze, it adds flavor and moisture</td></tr>
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I just love getting all of these lemons. For baking for sure, I love the flavor. But I also use them everyday. I put lemons in my cold water, and I also drink a hot drink made of hot water, fresh lemon juice, slices of fresh ginger, and honey. I read an article where a nutritionist mentioned that one of her clients lost weight by simply creating this habit, of drinking lemon juice with fresh ginger and hot water. The reason is because it aids digestion.<br />
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If I have too many lemons and I think they are going to go bad before I can consume them, I just zest the lemons, juice them and freeze the juice and the zest separately. Then I can use the elements as needed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrDHJc1ufxzfW2vRb-D_xrxNeXuz7F8ivT4bM5De5C2QmoEwTnUwelcL_cyMpU-npmko1mDUqQJlA0v_IOTCDVmLR8uiX8FWX4VJUUPHqY8FFYm3hukiwmLr48x3mP52MDoVShJiTK67E/s1600/lemon+cake+and+glaze.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrDHJc1ufxzfW2vRb-D_xrxNeXuz7F8ivT4bM5De5C2QmoEwTnUwelcL_cyMpU-npmko1mDUqQJlA0v_IOTCDVmLR8uiX8FWX4VJUUPHqY8FFYm3hukiwmLr48x3mP52MDoVShJiTK67E/s1600/lemon+cake+and+glaze.JPG" height="640" width="618" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After it's been glazed, doesn't that look good? I still had the bottom of the springform pan on the bottom of my cake, so I was able to remove it easily from this plate and take it to my cake plate. (As shown below.)</td></tr>
</tbody></table>
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I love this cake and since I always have lemons handy, it's a recipe I can have in my back pocket to make for guests for tea, or for brunch, or as a snack cake. It's casual, easy to make and tastes great.<br />
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I think you're going to love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj1bNMTdXTSX9H9Y-mjuOtitoXamoEnF4g7_Jdnay-qs-xgfwW6IwcnPESufz6i84XgYvy2GAetPNln8feSzt98M4czrlQbtyJGRlu3boUo1Q3vaCoPJWw7VfnY6ZDA-PyL0mGq0poz7-/s1600/lemon+cake+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj1bNMTdXTSX9H9Y-mjuOtitoXamoEnF4g7_Jdnay-qs-xgfwW6IwcnPESufz6i84XgYvy2GAetPNln8feSzt98M4czrlQbtyJGRlu3boUo1Q3vaCoPJWw7VfnY6ZDA-PyL0mGq0poz7-/s1600/lemon+cake+13.JPG" height="594" width="640" /></a></div>
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Looking for more lemon recipes?<br />
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<a href="http://alchemybaking.blogspot.com/2013/03/really-moist-lemon-cupcakes-for-lemon.html">Really Moist Lemon Cupcakes for Lemon Lovers</a> - These cupcakes are one of my favorites. Moist, and full of lemon flavor, just like the title says.<br />
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<a href="http://alchemybaking.blogspot.com/2011/02/lemon-cream-pudding.html">Lemon Cream Pudding</a> - This pudding is amazing. It calls for just a few ingredients, it's rich, creamy and full of lemon flavor. In fact, it's going to be the dessert I make next with my current supply of lemons. I make it often, and serve it to company. It's always a hit.<br />
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<a href="http://alchemybaking.blogspot.com/2011/03/meyer-lemon-marmalade.html">Meyer Lemon Marmalade </a>- If you have a bunch of lemons like I do, make marmalade! Delicious on toast, and if you process and can it in canning jars, it will last a very long time. A nice burst of sunshine when you need it.<br />
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<a href="http://alchemybaking.blogspot.com/2011/02/lemon-ricotta-cookies.html">Lemon Ricotta Cookies</a> - This recipe comes from Giada <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html" style="background-color: white; color: black; font-family: Forum; font-size: 16.5px; line-height: 23.1000003814697px; text-align: center; text-decoration: none;">De Laurentiis</a>. They are cake like, and soft with a bright lemon flavor. These are some of my favorite cookies.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KMq_siz5TxGp-tpL-Td9bbwR5ZOtoefUTJ3zTQ9VkAHDmKKaFQTRHoK45TkKF1ejPggAsHTTcJCd-7k6MfsoIoZoduCwukYUkFpaQDYYfF-DjKe_ARvFiP5CsWppFXPUydqvA0vdHlmH/s1600/lemon+cake+10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KMq_siz5TxGp-tpL-Td9bbwR5ZOtoefUTJ3zTQ9VkAHDmKKaFQTRHoK45TkKF1ejPggAsHTTcJCd-7k6MfsoIoZoduCwukYUkFpaQDYYfF-DjKe_ARvFiP5CsWppFXPUydqvA0vdHlmH/s1600/lemon+cake+10.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MU45TL6GJXc5I3J0trU7792uLhlNK83P4SNCRmPkcJrUkrNrczlnA8ytXoyOA4HxZmrnmm4wa7876ezfOKKvxyV-pfvQXWw-c_GBOZlTEVBSYJwGaeT4X5l_OAbzqRVojHTMwg6x4GsA/s1600/lemon+cake+11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MU45TL6GJXc5I3J0trU7792uLhlNK83P4SNCRmPkcJrUkrNrczlnA8ytXoyOA4HxZmrnmm4wa7876ezfOKKvxyV-pfvQXWw-c_GBOZlTEVBSYJwGaeT4X5l_OAbzqRVojHTMwg6x4GsA/s1600/lemon+cake+11.JPG" height="546" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wanted to capture how moist and tender this cake is. It has the texture and consistency of pineapple upside down cake. Only it tastes like lemon, with a hint of cornmeal.</td></tr>
</tbody></table>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiCXmcFbJRz3zCz9Bgws-tMJqEGb2hDr90SzqkfvwAigF5JY8o4J3flDzQsDBdzeMvrDAIW-mixWakn7mlLaUX_BClAac2gvUbrETX5CLbysumrL-4-VwGg_I1KFhH26HopWy7AekbCto/s1600/lemon+cake+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiCXmcFbJRz3zCz9Bgws-tMJqEGb2hDr90SzqkfvwAigF5JY8o4J3flDzQsDBdzeMvrDAIW-mixWakn7mlLaUX_BClAac2gvUbrETX5CLbysumrL-4-VwGg_I1KFhH26HopWy7AekbCto/s1600/lemon+cake+1.JPG" height="500" width="640" /></a></td></tr>
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<a href="https://www.etsy.com/listing/220598890/clear-glass-vintage-cake-stand-cake?ref=shop_home_active_12">Clear Vintage Glass Cake Stand</a>, <a href="https://www.etsy.com/listing/185783496/vintage-sterling-silver-art-deco-cake?ref=shop_home_active_1&ga_search_query=cake%2Bserver">Vintage Art Deco Sterling Silver Cake Server</a>, <a href="https://www.etsy.com/listing/211795491/haviland-limoges-small-plates-dessert?ref=shop_home_active_8&ga_search_query=haviland">Haviland Limoges Sylvia Dessert Plates with pink roses</a>, and the <a href="https://www.etsy.com/listing/211638591/haviland-limoges-china-teacup-and-saucer?ref=shop_home_active_11&ga_search_query=haviland">Haviland Limoges Sylvia teacups with pink roses</a>, available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a><br />
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<span style="font-size: x-large;"><b>Lemon Cornmeal Cake</b></span><br />
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If you don't have a springform pan, you can use a regular 9 inch cake pan, make sure to grease it well and line the bottom with parchment, then grease the parchment. Only fill the cake pan 2/3 of the way full (Since a regular cake pan doesn't have as high of sides as the springform pan.). You will probably have a little too much batter. For the extra batter you can make cupcakes, or just little cakes by baking them in oven safe ramekins, the small ones will be done much sooner, for a cupcake size about 18-20 minutes. Just make a little extra glaze for the extra cakes.<br />
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<b>Ingredients</b><br />
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1 1/2 cups (225 g.) all purpose flour<br />
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1/3 cup (53 g.) yellow cornmeal<br />
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3/4 cup (150 g.) sugar<br />
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2 tsp. baking soda<br />
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1/2 tsp. salt<br />
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1/2 cup (4 oz. or 118 ml.) whole milk<br />
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1/2 cup (4 oz. or 118 ml.) fresh lemon juice<br />
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2 eggs<br />
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1 Tablespoon plus 1 tsp. finely grated fresh lemon zest - use a microplane to get it very fine<br />
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1 tsp. vanilla extract<br />
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1/2 cup (4 oz. or 118 ml.) neutral cooking oil, such as vegetable oil, or light olive oil (light olive oil has very little flavor, unlike extra virgin olive oil) Use whatever neutral flavored oil you like to use<br />
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<b>Glaze</b><br />
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2 cups (250 g.) powdered sugar<br />
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2-5 tablespoons fresh lemon juice<br />
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1 tsp. finely grated fresh lemon zest<br />
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<b>Directions</b><br />
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Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.<br />
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Pour the milk into a large measuring cup (2 cup or larger.) Add the lemon juice, stir and let sit for 10 minutes.<br />
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Meanwhile, grease a 9 inch springform pan and line the bottom with parchment paper. Grease the paper.<br />
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In a large bowl whisk together the flour, cornmeal, sugar, baking soda and salt.<br />
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If it's been 10 minutes, stir the milk and lemon juice together again. Add the lemon zest, eggs, vanilla and oil to the measuring cup and stir well to break up the egg yolks.<br />
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Add the wet mixture to the dry mixture. Stir together with a large spoon until it's blended together, don't overmix it. Just stir it enough so it's all incorporated.<br />
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Pour the batter into the prepared pan and spread it out evenly.<br />
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Bake for about 30-40 minutes. Until it passes a toothpick test and looks done in the center.<br />
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While the cake is baking, make the glaze.<br />
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Add the lemon zest and a few tablespoons of lemon juice to the powdered sugar and mix together. If it needs more lemon juice add a little more until you get the consistency of a glaze that is thick enough to pour and cover the cake well.<br />
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When the cake is done, let it cool for 10 minutes. Run a knife around the edges of the pan to loosen it from the sides. Remove the sides of the springform pan and place it on a plate. Poke holes all over the cake using a skewer, (if you don't have a skewer, a fork will do.) Pour the glaze over the cake. Spread the glaze all around the sides. Go around the cake and spoon up the glaze that has fallen down the sides of the plate, and spoon it back on the sides of the cake so it's all covered well in glaze. Serve immediately or the cake can be stored in an airtight container for about 3 days.<br />
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I hope you love this recipe as much as I do!<br />
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<img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjUYc7cT1ZbNp-hWB_kURhCrpAWsHpl_K6WJHT91OKzQJKwcguRhMTf-yNoK-JE11vfbqB_b5NJH5iTIZb7aGoawI-mtLGFIvLQBZVOiif2RIsMrQLqJ1GvCkqxncrho04I0P8eiwK_RDl-DcPQiVtf6WCHIUIEdBb1NTOcN-BP=" />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0gVdotU-LEITRoYJ6lJmel4tYuS7oIpcqeNl1aZdIru6XBEzyUAl92GExM2P9FOnCq5BRPLPH1ZINlYcKCbfanoG19cflexgoKQwhFG1ZFnZl9afzPrmP1NgxdchyfmVUl9mG0w9DyWA/s1600/black+eyed+pea+stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0gVdotU-LEITRoYJ6lJmel4tYuS7oIpcqeNl1aZdIru6XBEzyUAl92GExM2P9FOnCq5BRPLPH1ZINlYcKCbfanoG19cflexgoKQwhFG1ZFnZl9afzPrmP1NgxdchyfmVUl9mG0w9DyWA/s1600/black+eyed+pea+stew.JPG" height="300" width="400" /></a></div>
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"And now we welcome the New Year, full of things that have never been."</div>
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- Rainier Maria Rilke</div>
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Happy New Year everyone! I've missed you! That's my black eyed pea stew in the photo above. It's something I usually make on New Years day, since the legume is supposed to bring good luck. I've included the recipe below.<br />
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But first, a bit of an update. I've been crazy busy around here. Managing Christmas, and my shops, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a> and <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile%20%20%20%20%20%20%20%20%20%20%20%20?ref=ss_items">Coco's Kitchen</a>. We also had a big Christmas party here for my husband's sailing friends. I wish I had more photos to share, but I got a photo of the punch! (When it was half gone.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoxdFei3lrwzW-zQuc1YsNLKLpqYNTPq0vKS2DevBQLkye1MO-rkfv0A00dMRfHYmsfvu9gp0AVmtg99joMzuVKlY7yKq2mclzW4AFC2ej7A1LI2zqgwpJ9ZKwCD6cZkvtinwVOOLRW0A/s1600/christmas+punch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoxdFei3lrwzW-zQuc1YsNLKLpqYNTPq0vKS2DevBQLkye1MO-rkfv0A00dMRfHYmsfvu9gp0AVmtg99joMzuVKlY7yKq2mclzW4AFC2ej7A1LI2zqgwpJ9ZKwCD6cZkvtinwVOOLRW0A/s1600/christmas+punch.JPG" height="640" width="561" /></a></div>
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I was too busy getting everything done, the food prep and such, to take proper photos. That about sums up how I've felt the last few months. Frazzled, in fact too much so to stop and take it all in. It was a lesson for me. It's something I vow to change this year, and heck, right now for goodness sake. To live more in the present, to do everything I can to relax and live in the moment, while getting the things done that I want to. This is life going by! And I want to make the most of it in 2015.<br />
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We had a great Christmas. My husband and I love decorating the house. He went crazy this year with the lights on the outside of the house! I wish I had photos of that!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmbvGPRBH_d1Ac0spdAXXaDmjSCixulbRaG2GNbjLWvEkkDYj-CgJO5ktmbhpA1xsbqrFLtu-IbMgtb8eiQJEndfTVJJnYqnPczVJSGqUTPw3Ork4PTFW6DiwEoC-uql5oueStPxvfgK0/s1600/christmas+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmbvGPRBH_d1Ac0spdAXXaDmjSCixulbRaG2GNbjLWvEkkDYj-CgJO5ktmbhpA1xsbqrFLtu-IbMgtb8eiQJEndfTVJJnYqnPczVJSGqUTPw3Ork4PTFW6DiwEoC-uql5oueStPxvfgK0/s1600/christmas+1.JPG" height="640" width="432" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little snowman scene in the family room</td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoD58pqs2xKqOaM4PHkeytD_8692QfPOa48XtFEj1lPg2Q_taTg8b7R_Eg1SJiPx2SdoXbi-YPyedFcMrTk0G5a6d4nwny6wd051YgyLNrvwFfbbcGb3OrcyfWoQdw4UkoKrkloFNWhTw/s1600/christmas+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoD58pqs2xKqOaM4PHkeytD_8692QfPOa48XtFEj1lPg2Q_taTg8b7R_Eg1SJiPx2SdoXbi-YPyedFcMrTk0G5a6d4nwny6wd051YgyLNrvwFfbbcGb3OrcyfWoQdw4UkoKrkloFNWhTw/s1600/christmas+4.JPG" height="640" width="628" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fireplace, I love my Mickey! </td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeadmaYH6fYphABNvq1F9VQi-SU29ffgGh16g21M3XA2MqGOOf05OVMp8wHZKtdSyxpla6_a8XumoGXTdN8p0r0Foq3op-RFWidyBmWKvtZ1iRL4zNwhKgAPS86-t_5PggNfVw5zN7E9rT/s1600/christmas+12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeadmaYH6fYphABNvq1F9VQi-SU29ffgGh16g21M3XA2MqGOOf05OVMp8wHZKtdSyxpla6_a8XumoGXTdN8p0r0Foq3op-RFWidyBmWKvtZ1iRL4zNwhKgAPS86-t_5PggNfVw5zN7E9rT/s1600/christmas+12.JPG" height="357" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pantry door in the kitchen</td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfSItzXxAemGMQlm0DNaPwsg68RAcTod5l3Lt3n0m1uXbAAyuOlj6_RDZaITwIh-F7h7JMVV_5JlYV7mOpzNPXGHIGmvZ9A1dPZASnH-CoZeLOKPum0xAkOue6LkhYVZYtLBgLxplGYur/s1600/christmas+20.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfSItzXxAemGMQlm0DNaPwsg68RAcTod5l3Lt3n0m1uXbAAyuOlj6_RDZaITwIh-F7h7JMVV_5JlYV7mOpzNPXGHIGmvZ9A1dPZASnH-CoZeLOKPum0xAkOue6LkhYVZYtLBgLxplGYur/s1600/christmas+20.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tree</td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG_FvJF7J1HLl-rPQ2j3jN0Vfat7gmQBVut2ZhF54CR9Tq12b2lDroiFQha-snrME1zmYbz0mpBu2XjjVnO9sdoSJywS-osC-V4qhy2Z64YrpUUgaBasr5MwMYpQ7e7FzQnpf6h2B0WZe/s1600/christmas+15.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG_FvJF7J1HLl-rPQ2j3jN0Vfat7gmQBVut2ZhF54CR9Tq12b2lDroiFQha-snrME1zmYbz0mpBu2XjjVnO9sdoSJywS-osC-V4qhy2Z64YrpUUgaBasr5MwMYpQ7e7FzQnpf6h2B0WZe/s1600/christmas+15.JPG" height="330" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pot rack which of course we had to decorate too!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtISTNvyMNlDJgt8tqmrRfBEkcbL6ypEe7rdkEQGypGWU0ttq8v3cmBIgqb7H0-PUyWafUshiAoju4r3-KD9CefRqil77H-CevKJUKSzcoLemYgTGR8sgcUZ4vNXrYs700mQOMFqkRy5s/s1600/christmas+16.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtISTNvyMNlDJgt8tqmrRfBEkcbL6ypEe7rdkEQGypGWU0ttq8v3cmBIgqb7H0-PUyWafUshiAoju4r3-KD9CefRqil77H-CevKJUKSzcoLemYgTGR8sgcUZ4vNXrYs700mQOMFqkRy5s/s1600/christmas+16.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is one of the smallest decorations in our home, but it's my favorite. I love the sentiment.</td></tr>
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I also made some Christmas cupcakes for a friends party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gf8Z93CTqQB2vOX6sieWlqIGU9L44E37Xflpwc-nm0VXl-Uo37G4V5oSSrr06_0ZZ9l42QxvsVolwiV1MqOVA5dydiJLmd9MuZWYmPfd3yyeUhvmFbtqcZt5_kXOWd8PU0_mn3kyBuQk/s1600/christmas+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gf8Z93CTqQB2vOX6sieWlqIGU9L44E37Xflpwc-nm0VXl-Uo37G4V5oSSrr06_0ZZ9l42QxvsVolwiV1MqOVA5dydiJLmd9MuZWYmPfd3yyeUhvmFbtqcZt5_kXOWd8PU0_mn3kyBuQk/s1600/christmas+cupcakes.JPG" height="604" width="640" /></a></div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iadjlAZooHj3okczCdXBnkJmoDhHXNuFF8xmNofQ8KxmsytVF-GwX1eGQ-5Q-8TrJTdNTKUD6uT2xHe47ESf-9-m7DXv9qqVNKenBo8sVAKWm5ub963DrUvp7Mht8A3Szs_gMzITOiAZ/s1600/hot+cocoa+cupcakes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iadjlAZooHj3okczCdXBnkJmoDhHXNuFF8xmNofQ8KxmsytVF-GwX1eGQ-5Q-8TrJTdNTKUD6uT2xHe47ESf-9-m7DXv9qqVNKenBo8sVAKWm5ub963DrUvp7Mht8A3Szs_gMzITOiAZ/s1600/hot+cocoa+cupcakes.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are my <a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Best Moist Chocolate Cupcake Recipe</a> topped with my<a href="http://alchemybaking.blogspot.com/2014/04/easy-no-cook-7-minute-frosting.html"> 7 Minute Frosting</a> that I broiled to make a Hot Cocoa Cupcake! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemMyqLnwJ9AA5Of_UTNQuafjFrI_5KdlmXIK9TVvq2Sy2j7JbDvW1OEaDJJgTHcI-5qOfcMp4_e4S9IhdGtI3cQNLdgPaKT-XdLn6hNjo8QfOyMQggahhsCTRYHOBeM0YFim1g7ad0G85/s1600/candy+cane+cupcakes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemMyqLnwJ9AA5Of_UTNQuafjFrI_5KdlmXIK9TVvq2Sy2j7JbDvW1OEaDJJgTHcI-5qOfcMp4_e4S9IhdGtI3cQNLdgPaKT-XdLn6hNjo8QfOyMQggahhsCTRYHOBeM0YFim1g7ad0G85/s1600/candy+cane+cupcakes.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are my <a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Best Moist Chocolate Cupcakes</a> topped with a cream cheese frosting that I added peppermint extract to, and topped with candy canes for a chocolate peppermint cupcake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV6Hp6f1luoUa7cIEMp3S7CsGx8iUsS2SbCduP-DjnhlGPOXcf90Mr0Lu5NHqOBiIpNJx5-NpWx84jG5RwtYe-H3WAN2mCkLgpBFnH8rGi4PIcXg2eb6hz9GRh23ab5GoNAxAr1jJourf/s1600/christmas+banana+cupcakes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV6Hp6f1luoUa7cIEMp3S7CsGx8iUsS2SbCduP-DjnhlGPOXcf90Mr0Lu5NHqOBiIpNJx5-NpWx84jG5RwtYe-H3WAN2mCkLgpBFnH8rGi4PIcXg2eb6hz9GRh23ab5GoNAxAr1jJourf/s1600/christmas+banana+cupcakes.JPG" height="594" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are my <a href="http://alchemybaking.blogspot.com/2014/03/moist-banana-cupcakes.html">Moist Banana Cupcakes </a>topped with Christmas Sprinkles.</td></tr>
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I hope you all had a great Christmas as well. And I wish you a fabulous New Year with lots of great adventures in the year ahead!<br />
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I'm off for a vacation to visit my family in Orange County California. I'll be back in the middle of January when I will be back in the kitchen baking. I have a few great recipe ideas to kick off the New Year!<br />
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Thanks so much for being a reader, I am so grateful for you!!<br />
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Now here's that Black Eyed Pea Stew Recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6qN73JELLHv_vvbRSoO-PrG2NNtmOsctZdBSzwtA3_kD3k_ABiw1LDP9Awr1qcQA92JVSscUgQyViyIwOPRQthdx2PJRIFv7ozQSiZQizecdR6otQN-cubRt_rE5uDEtTI7VknlWJmWq/s1600/black+eyed+pea+soup+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6qN73JELLHv_vvbRSoO-PrG2NNtmOsctZdBSzwtA3_kD3k_ABiw1LDP9Awr1qcQA92JVSscUgQyViyIwOPRQthdx2PJRIFv7ozQSiZQizecdR6otQN-cubRt_rE5uDEtTI7VknlWJmWq/s1600/black+eyed+pea+soup+1.JPG" height="480" width="640" /></a></div>
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<strong style="background-color: white; font-family: Forum; line-height: 23.1000003814697px; text-align: center;"><span style="font-size: large;">Black Eyed Pea Stew</span></strong><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">Ingredients</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">one bag (16 oz.) dried black eyed peas, or 3 cans</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">one ham bone with 3 cups diced ham</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">3 carrots chopped into bite sized pieces</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">3 ribs of celery chopped into bite sized pieces</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">1 onion chopped</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">2, 15 oz cans diced tomatoes, undrained</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">salt and pepper to taste</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">2 bay leaves</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">1 tablespoon Worcestershire sauce, or 1 tablespoon cider vinegar</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">if you like some heat, you can add some dried chipotle pepper, or even a tablespoon or so from a small can of chopped chipotle peppers, (the smokiness works well with the smokiness of the ham) if you are using the canned peppers, and aren't familiar with using them, start with a small amount first, (they can get spicy), and adjust to your taste.</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">Directions</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">Cook the black eyed peas if using dried. I used a crockpot. (I think this is the best way to cook them, because all of the ham flavor gets infused into the black eyed peas.) Add the peas, a tsp of salt, the bay leaves, the ham, the bone and the chopped onion to the crockpot and fill the crockpot almost to the top with water. (I used a 4 quart crockpot.) If using a larger crockpot, I'd start with 8 cups water, add more later if needed.</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">Cook on high for 4-5 hours or until the peas are soft. If you are using a larger crockpot and have the time, you can add everything else and cook until the carrots and celery are soft. (an additional 3 hours or so.)</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">I poured it all into an 8 quart pot on the stove and added everything else and cooked for 20 minutes or so, until the vegetables were tender.</span><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><br style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;" /><span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">If you are using canned black eyed peas, drain the peas and rinse, throw it all in a large pot on the stove, add 4-6 cups water or broth, cook on medium heat for an hour or so, until the vegetables are tender and the flavors have blended. If needed, add water or broth to get the consistency you like.</span><br />
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<span style="background-color: white; font-family: Forum; font-size: 17px; line-height: 23.1000003814697px; text-align: center;">I hope you enjoy this recipe as much as I do!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF3L8zGRNWHWFzxTB2sZzhXUiaL3ThsuiSYMSkL5aNXO4hhNkMtcAjOQV4o5H8VC5BCcCc5nZbJBH7hGR6JYS8qznacSCH4hRYupZfjHUBYLcXoXU6vfA-Tagg937y0Ro4R6GC0OQs8H6/s1600/fresh+peach+melba+cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF3L8zGRNWHWFzxTB2sZzhXUiaL3ThsuiSYMSkL5aNXO4hhNkMtcAjOQV4o5H8VC5BCcCc5nZbJBH7hGR6JYS8qznacSCH4hRYupZfjHUBYLcXoXU6vfA-Tagg937y0Ro4R6GC0OQs8H6/s1600/fresh+peach+melba+cobbler.JPG" height="640" width="640" /></a></div>
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<span style="font-family: Georgia;"><em>"The summer night is like a perfection of thought. "</em></span></div>
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<span style="font-family: Georgia;">- Wallace Stevens</span></div>
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This is the best cobbler I've ever made. Sometimes I make cobblers and don't blog about them because I'm not in love with them. As a matter of fact, I just threw out the remains of the last one as I put this one in the fridge, this one is already gone, (from being eaten) damn, it's good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBgLSEpnc_v4h1Pr_8WZzaiqPcKidVu62vRJVP-augzCGOMXWYoVqG79AVKKGbV-Zvm0xwupX7q5izAhQtDEveXjSZJJfagyVUNfmzNDq5URjLhFOk8aeDs3jPiAJYG6K6UeUQ749Pn1X/s1600/cobbler+and++teapot+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBgLSEpnc_v4h1Pr_8WZzaiqPcKidVu62vRJVP-augzCGOMXWYoVqG79AVKKGbV-Zvm0xwupX7q5izAhQtDEveXjSZJJfagyVUNfmzNDq5URjLhFOk8aeDs3jPiAJYG6K6UeUQ749Pn1X/s1600/cobbler+and++teapot+007.JPG" height="400" width="400" /></a></td></tr>
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Fresh raspberries from my very own raspberry bushes<br />
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I have an affinity for fresh fruit baked with a crust. Crisps, pies, cobblers, I love it all. This cobbler combines the warm, jammy fruit, with a sweet, crumbly, buttery, biscuit like crust. It's the tastiest crust I've ever tried on a cobbler. I'm absolutely smitten with it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng7ggevliDFXFAwcnSj2lvy1cPDQn8Kgu776ji3sEIvLL4Rz29Rvr_i0lEudrcDR_t4bWRcXTH_6e2yllTbnodFrt16SRdT5OtaUGkCg4N44JtehGBphYJ0oUHzRTv2Ab2il5uI8KjQ_h/s1600/cobbler+and++teapot+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng7ggevliDFXFAwcnSj2lvy1cPDQn8Kgu776ji3sEIvLL4Rz29Rvr_i0lEudrcDR_t4bWRcXTH_6e2yllTbnodFrt16SRdT5OtaUGkCg4N44JtehGBphYJ0oUHzRTv2Ab2il5uI8KjQ_h/s1600/cobbler+and++teapot+011.JPG" height="351" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peaches and a few nectarines<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rl68377ZgcOeMudi2k0nR5KLH16mGajz08VYQ_IZozcA-XFaLqqg0JTnPFHjE84N9j-YlZbBdtAFhNamsBOBUCy1aWQkHS1ERzm_Mew4OhfauNXgpCnXImRlz2hf0yBGDnZUfDQuTyle/s1600/cobbler+and++teapot+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rl68377ZgcOeMudi2k0nR5KLH16mGajz08VYQ_IZozcA-XFaLqqg0JTnPFHjE84N9j-YlZbBdtAFhNamsBOBUCy1aWQkHS1ERzm_Mew4OhfauNXgpCnXImRlz2hf0yBGDnZUfDQuTyle/s1600/cobbler+and++teapot+018.JPG" height="640" width="640" /></a></div>
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Tis the season for fruit desserts. Fresh Summer fruit just might be my favorite thing about the season. As I write this, we have ripe raspberries and blackberries on bushes, and peaches, pears and apples hanging from trees</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo09DmuNSvyqCmyLyiYG0JRDU5PRwcaXhfZ-uZMfIxKZMKsUHpeTPbVY_Ceekty7lW9ryrCzY5I8Lm843OP-W9zvWZizhQacWD4xGFf9KDZ0BG3H9fMnK7YTUrAzJERtb7dd_fRWZNYxH/s1600/cobbler+and++teapot+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo09DmuNSvyqCmyLyiYG0JRDU5PRwcaXhfZ-uZMfIxKZMKsUHpeTPbVY_Ceekty7lW9ryrCzY5I8Lm843OP-W9zvWZizhQacWD4xGFf9KDZ0BG3H9fMnK7YTUrAzJERtb7dd_fRWZNYxH/s1600/cobbler+and++teapot+044.JPG" height="562" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My fruit after mixing it up with the sugar and flour - I baked this in a 2 1/2 quart Pyrex Cinderella bowl and it was the perfect size<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOwuJb7kqK1v8Zv2u1uRrZf0yNwq-TdV6LZLVkWMxjZjKVeWrJJ2nHOMj41mSBFXuEHvzYKfd7pRyMFBm8GsKrhqOq8W5kbZ-S0Jp56nWS5ujggT_1mrin2XEmTHBWHWpk-yySc_l5jui/s1600/cobbler+and++teapot+046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOwuJb7kqK1v8Zv2u1uRrZf0yNwq-TdV6LZLVkWMxjZjKVeWrJJ2nHOMj41mSBFXuEHvzYKfd7pRyMFBm8GsKrhqOq8W5kbZ-S0Jp56nWS5ujggT_1mrin2XEmTHBWHWpk-yySc_l5jui/s1600/cobbler+and++teapot+046.JPG" height="340" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before adding the butter to the flour mixture to make the topping - It only calls for a stick and a tablespoon of butter, I didn't use all of the butter in the photo.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X9okaWWPVAprrKh-mLfkQRAqJe16CW8E_lChMLPeTlX3d6slZUh9pzluGzxpW5LAOghmUxT2ymMRvYwJ0oRhO0B7tNrE3GnIACPQVdNjdM36MtOGxqocoaVlVMuXCphf2-7L4V-9tjiV/s1600/cobbler+and++teapot+047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X9okaWWPVAprrKh-mLfkQRAqJe16CW8E_lChMLPeTlX3d6slZUh9pzluGzxpW5LAOghmUxT2ymMRvYwJ0oRhO0B7tNrE3GnIACPQVdNjdM36MtOGxqocoaVlVMuXCphf2-7L4V-9tjiV/s1600/cobbler+and++teapot+047.JPG" height="397" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After adding the butter cut into pieces<br />
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<span style="font-size: small;">So, clearly,</span> <span style="font-size: small;">I need a cobbler recipe that I love in my back pocket.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-dXOTGhrXIhTbt_rxGwwO-nbwKBkjWxDkhec-Udpzt5mSnYr_tC9RvDryV1_pD6Ga7qlapV_6cdpajR4RnaOjQ49kqaBlCqp5n1-LYGfAbbkj5uc-TsTgXtsRzK3Ln1ZxW6Hvl0rCigv/s1600/cobbler+and++teapot+049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-dXOTGhrXIhTbt_rxGwwO-nbwKBkjWxDkhec-Udpzt5mSnYr_tC9RvDryV1_pD6Ga7qlapV_6cdpajR4RnaOjQ49kqaBlCqp5n1-LYGfAbbkj5uc-TsTgXtsRzK3Ln1ZxW6Hvl0rCigv/s1600/cobbler+and++teapot+049.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After mixing that butter up into the flour mixture - I used the pastry blender in the photo and then switched to using my hands after I got it cut up good using the pastry blender.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgshHcNYZ8ByaSzT1HgVonEKZkzb1KF05i5kk47gItS71kcyJf3yt1MRVzG-PyY1gFOI5G-GQuOgJlQ9_BylhEKlIYT40xAeZMvu6K7SGsl-BTZ2g-BlmiSKuy09V8wPaDUmYHxbFM-6uo/s1600/cobbler+and++teapot+051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgshHcNYZ8ByaSzT1HgVonEKZkzb1KF05i5kk47gItS71kcyJf3yt1MRVzG-PyY1gFOI5G-GQuOgJlQ9_BylhEKlIYT40xAeZMvu6K7SGsl-BTZ2g-BlmiSKuy09V8wPaDUmYHxbFM-6uo/s1600/cobbler+and++teapot+051.JPG" height="305" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After adding the boiling water - you just need to mix it a few times till it comes together, don't mix it up too much</td></tr>
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When we first moved here 7 years ago, we planted a lot of fruit trees. I'm telling you, it feels like it's taken an eternity for them to bear fruit!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil92ketkEVj_BY5-27liuUdLh1gpY7Pcj01sHC-YFGxPUE7tkRKHGsL9lf1QRl7I8x1Ynnw7D0C-FeQGK8teUhV-feqn3A80q_fNGpsWdJFHdwZasy62caxUofbnko2f1o8m0zar5mx-g5/s1600/cobbler+and++teapot+056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil92ketkEVj_BY5-27liuUdLh1gpY7Pcj01sHC-YFGxPUE7tkRKHGsL9lf1QRl7I8x1Ynnw7D0C-FeQGK8teUhV-feqn3A80q_fNGpsWdJFHdwZasy62caxUofbnko2f1o8m0zar5mx-g5/s1600/cobbler+and++teapot+056.JPG" height="622" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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But I'm super happy they have! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRlgSUA4En-bqTaNrFpyN56LFtznatt13XP_BFDkiFIhIUX76jaS2G8xaUsgD_tjDTG3wZxY3YcwdwdA2GuJGOvYqgWfDYOpa3i-3Qoc9lkGUSSGg9GoZ3jdXeSF_wMgDq6tMvQJZ7Kla/s1600/peach+melba+cobbler.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRlgSUA4En-bqTaNrFpyN56LFtznatt13XP_BFDkiFIhIUX76jaS2G8xaUsgD_tjDTG3wZxY3YcwdwdA2GuJGOvYqgWfDYOpa3i-3Qoc9lkGUSSGg9GoZ3jdXeSF_wMgDq6tMvQJZ7Kla/s1600/peach+melba+cobbler.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven - It smells like heaven<br />
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<span style="font-size: small;">I added raspberries to this cobbler, that is why the color is pink. Just because I had them available. (And not to mention that the slightly tart raspberries are the perfect compliment to sweet peaches.) So I have a peach melba cobbler here.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SvjpRQluLG4hNMCNW7uF-lEFWBSu_uX2noTth_Hf1edQLmyp410VCn9zdyXSf0qoYraQsNv7NuMcxCJVI7JMHiX4lSqD-wbrcsVBksZUcNvvbjbOiyoAKLbQ9Fqzg567pMZsp3yTDNzp/s1600/raspberries.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SvjpRQluLG4hNMCNW7uF-lEFWBSu_uX2noTth_Hf1edQLmyp410VCn9zdyXSf0qoYraQsNv7NuMcxCJVI7JMHiX4lSqD-wbrcsVBksZUcNvvbjbOiyoAKLbQ9Fqzg567pMZsp3yTDNzp/s1600/raspberries.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My raspberry bushes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnBdINEaTgrJewM2C9vUVkoKxm1rsjteXIR3KQ2Uqy6a8N31W-rZXgWAMOMeHLHt2bsDW_MggzyXqcEWU0xXuoyuohZSUlhX3ElqfCPOYQ6jcY_doc3l-V6EDyuLQ3m3u2nAgPLDIZV0n/s1600/peach+tree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnBdINEaTgrJewM2C9vUVkoKxm1rsjteXIR3KQ2Uqy6a8N31W-rZXgWAMOMeHLHt2bsDW_MggzyXqcEWU0xXuoyuohZSUlhX3ElqfCPOYQ6jcY_doc3l-V6EDyuLQ3m3u2nAgPLDIZV0n/s1600/peach+tree.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Peach Tree</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSNms8l5Q5GqOA4ciLcyONIaJ3oInFcXCfveZydQtpKyg5NdhylzsFPpeEEdHf2-15tCTenAHDvNz16tGYCfxjWpKf6PY2y7QfTIQz39ICR-CYdFgYgPMQg1rGJZhUTd-tB8uryWAstv9/s1600/my+raspberry+bushes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSNms8l5Q5GqOA4ciLcyONIaJ3oInFcXCfveZydQtpKyg5NdhylzsFPpeEEdHf2-15tCTenAHDvNz16tGYCfxjWpKf6PY2y7QfTIQz39ICR-CYdFgYgPMQg1rGJZhUTd-tB8uryWAstv9/s1600/my+raspberry+bushes.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More of my raspberry bushes, I just love them. Thanks Suzanne! <br />
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<span style="font-size: large;">You can use any fruit you'd like. Peaches only, nectarines, plums, berries, cherries, or a combination of a few. Either way, I think you and your family with adore this simple mouthwatering Summer treat!</span><br />
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<span style="font-size: large;">I hope you're having a fun and relaxing Summer! </span><br />
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<span style="font-size: large;"><strong>Here are a few more summer fruit recipes I love -</strong> </span><br />
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<a href="http://alchemybaking.blogspot.com/2011/06/any-fruit-crisp.html"><span style="font-size: large;">Any Fruit Crisp</span></a><br />
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<a href="http://alchemybaking.blogspot.com/2013/10/double-crust-peach-pie-with-fresh.html"><span style="font-size: large;">Double Crust Peach Pie made with Fresh Peaches</span></a><span style="font-size: large;"> - This one has a delicious, very flaky, all butter crust.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9l8eD3fxOg8JOl64Jp0Q3uxaOeAK0-pYyQBDMzotv5rSQYWOQNRm-5kWeBocnywTBD_RLNNJPGxh-t-R2GqdC2UU2OK_9d3W_h5BbCottUvWedQsK-8eukRosnfxU4t9ocIv1Wzxg66b/s1600/vintage+pyrex+sandalwood+cinderella+bowl+with+peach+cobbler.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9l8eD3fxOg8JOl64Jp0Q3uxaOeAK0-pYyQBDMzotv5rSQYWOQNRm-5kWeBocnywTBD_RLNNJPGxh-t-R2GqdC2UU2OK_9d3W_h5BbCottUvWedQsK-8eukRosnfxU4t9ocIv1Wzxg66b/s1600/vintage+pyrex+sandalwood+cinderella+bowl+with+peach+cobbler.JPG" height="544" width="640" /></a></td></tr>
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This vintage <a href="https://www.etsy.com/listing/196193770/vintage-pyrex-sandalwood-cinderella-bowl?ref=shop_home_active_2">Pyrex Sandalwood Cinderella Bowl</a> is available at my Etsy shop, <a href="https://www.etsy.com/shop/cocoskitchen?ref=search_shop_redirect">Coco's Kitchen</a>. Where I sell vintage kitchen items and vintage cookbooks. You'll find vintage pots and pans, vintage Pyrex, vintage cake carriers, and lots more!<br />
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Did you know? These vintage milk glass Pyrex bowls were made completely different than current day Pyrex. It's the current Pyrex bowls that have had problems with exploding. I've never heard of these vintage opal Pyrex having any problems when baking in the oven. So they not only look prettier, but they are much more solid and well made.<br />
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Check out this <a href="http://www.southernplate.com/2013/02/pyrex.html">great collection of Pyrex!</a> <br />
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<a href="https://www.etsy.com/listing/196196795/vintage-oblong-folk-art-hand-embroidered?ref=shop_home_active_4">Vintage Embroidered Tablecloth</a>, <a href="https://www.etsy.com/listing/99688659/vintage-knowles-pretty-floral-small">Mid Century Knowles bowls</a>, and the <a href="https://www.etsy.com/listing/170007966/community-silverplated-dessertoval-soup?ref=shop_home_active_3&ga_search_query=spoons">vintage silverplated spoons</a>, are available at my Etsy shop, House of Lucien.<br />
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<span style="font-size: x-large;"><strong>Fresh Peach Cobbler with a Biscuit Crust</strong></span><br />
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<strong>As I mentioned, you can use any stone fruit or berries, or a combination. One peach equals about 1 cup of fruit, or 167 g. so use 6 cups total of fruit.</strong><br />
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<strong>Ingredients for Cobbler</strong><br />
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<span itemprop="ingredients">About 5 large peaches, chopped in large bite size pieces</span><br />
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<span itemprop="ingredients">About 1 cup (167 g.) fresh raspberries </span><br />
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<span itemprop="ingredients"></span><span itemprop="ingredients">1/2 - 2/3 cup (100 - 165 g.) sugar - if you use raspberries the larger amount of sugar is better, due to the tartness</span><br />
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<span itemprop="ingredients">1 tablespoon fresh lemon juice - If you use raspberries I think it's optional - If you use only peaches that are sweet, I think the lemon juice is a good idea</span><br />
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3 Tablespoons Flour<br />
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<strong>Ingredients for Topping</strong><br />
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<span itemprop="ingredients">1 cup (150 g.) all-purpose flour</span><br />
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<span itemprop="ingredients">1/2 cup (100 g.) sugar</span><br />
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<span itemprop="ingredients">1 teaspoon baking powder</span><br />
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<span itemprop="ingredients">1</span><span itemprop="ingredients">/4 teaspoon salt</span><br />
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<span itemprop="ingredients">3/4 stick (6 Tablespoons) cold butter, cut into small pieces</span></div>
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<span itemprop="ingredients">1/4 cup (59 ml.) boiling water</span><br />
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Coarse sugar for topping - optional but recommended<br />
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<strong>Directions</strong><br />
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Preheat oven to 400 Degrees Fahrenheit, 200 Degrees Celsius, or Gas Mark 6. Start a pot of boiling water.<br />
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In a large bowl, with your clean hands, toss together the fruit, sugar, lemon juice (if using) and the flour. <br />
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Make the topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chopped cold butter and mix together using a pastry blender or 2 knives. I start using my hands after I get it started. Mix it until it's a coarse meal. Add the boiling water and stir until it just comes together. It will come together easily after you add the boiling water. <br />
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Drop the topping like biscuits on top of the fruit. Sprinkle the biscuits with coarse sugar.<br />
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Bake for 35-40 minutes. Until the top is nice and golden brown. Check the center to make sure the biscuits are cooked through. If they aren't, bake until they are done. If needed, you can place a cookie sheet over the cobbler, so the top won't brown anymore but it will cook the center.<br />
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I hope you love this recipe as much as I do! Happy Baking!<br />
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<br />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com11tag:blogger.com,1999:blog-3259122415745946344.post-78061300199823418792014-06-27T22:14:00.001-07:002014-08-09T12:40:30.562-07:00Chocolate Peanut Butter Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzV1TC8rF9iH6A5mnkob0Zx9iyJ2D3aoFfP-rueTgOMs7Ot_zHEad_1h99xoXaIdUzldyymA2z3cNIJ5CqtfgL1Uzk5_w9D2uerlIk3_mMHuittnzbNZ553gJ4V-9m-ga0HZLewJlJ8FL/s1600/chocolate+peanut+butter+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzV1TC8rF9iH6A5mnkob0Zx9iyJ2D3aoFfP-rueTgOMs7Ot_zHEad_1h99xoXaIdUzldyymA2z3cNIJ5CqtfgL1Uzk5_w9D2uerlIk3_mMHuittnzbNZ553gJ4V-9m-ga0HZLewJlJ8FL/s1600/chocolate+peanut+butter+cupcakes.jpg" height="510" width="640" /></a></div>
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<span style="font-family: inherit;"><em>"The great lesson is that the sacred is in the ordinary, that it is to be found in one's daily life, in one's neighbors, friends and family, in one's backyard."</em><b><span style="color: #000099;"> </span></b></span></div>
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<span style="font-family: inherit;"><span style="color: #000099;"><strong> </strong><span style="color: black;">- Abraham Maslow</span><strong> </strong></span></span><br />
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I love peanut butter. I just love it. Haagen Dazs Chocolate peanut butter ice cream is my go to binge food around a certain time of the month (and their Sea Salt Caramel Gelato, but I digress). So these cupcakes really do it for me. It's hard for me to have these in the house without wanting to eat them all in one sitting. I've been making these for a while now, and they're always a big hit. I can't believe I haven't shared these with you sooner!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw33EzsMQ0a3qN4O9K9WBuMZmLddAP7CEq0OpIau5SgkYNIqqLybZHQWU6b9MANnJUKgDuGv75BJIz3OKTjhSd_60p-wm_YHFOh1T5TsRemi_gSWT8j-OGUlNUVpXwxcG3TmC4uQOWnwK/s1600/houseoflucien+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw33EzsMQ0a3qN4O9K9WBuMZmLddAP7CEq0OpIau5SgkYNIqqLybZHQWU6b9MANnJUKgDuGv75BJIz3OKTjhSd_60p-wm_YHFOh1T5TsRemi_gSWT8j-OGUlNUVpXwxcG3TmC4uQOWnwK/s1600/houseoflucien+018.JPG" height="526" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is my peanut butter cream cheese filling </td></tr>
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I start with my Best Moist Chocolate Cupcake Recipe. These really are the best chocolate cupcakes ever, sorry, they just are. They're light and super moist at the same time. The flavor and the texture is spot on. Then I fill those delicious little morsels with a cream cheese peanut butter filling. A fluffy peanut butter buttercream tops these babies off.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAe-SpSejGtN_DbEQsVlowA1yp9xWwAATVUJhTMYlPTTHlNqwnfzo7tFFDE1tuUfntRh4y4Quy-hQ-RpZbZvkeJ9reOdVxLcVWuFuPKE_SVHAsuUUQFezTNtDDg_FWYCfIaCM2XgT8uxP/s1600/houseoflucien+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAe-SpSejGtN_DbEQsVlowA1yp9xWwAATVUJhTMYlPTTHlNqwnfzo7tFFDE1tuUfntRh4y4Quy-hQ-RpZbZvkeJ9reOdVxLcVWuFuPKE_SVHAsuUUQFezTNtDDg_FWYCfIaCM2XgT8uxP/s1600/houseoflucien+020.JPG" height="360" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are my <a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Best Moist Chocolate Cupcakes,</a> these are the most awesome chocolate cupcakes I've ever had.</td></tr>
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So you don't just get a little hint of peanut butter flavor, you get a giant peanut butter blast in your mouth! </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vqrZLh0NvIZNSSLP2GhtTH0eowKwr-iAizgJUdrVfMdvJ9Wz-pVgszB-YR35TT5QCHuVSqoOlxJouIJyfThbQnwUnT5h9jD83YwT-e4s7K9nBNviFG9STPAtwzT-JgBSWJ_0nbIWGbLw/s1600/houseoflucien+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vqrZLh0NvIZNSSLP2GhtTH0eowKwr-iAizgJUdrVfMdvJ9Wz-pVgszB-YR35TT5QCHuVSqoOlxJouIJyfThbQnwUnT5h9jD83YwT-e4s7K9nBNviFG9STPAtwzT-JgBSWJ_0nbIWGbLw/s1600/houseoflucien+021.JPG" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the tip I used for filling the cupcakes. I used a round tip large enough for the filling to come out of. You can also use a filling tip, you can see a photo of one of those in my <a href="http://alchemybaking.blogspot.com/2014/03/raspberry-filled-and-frosted-cupcakes.html">Raspberry Filled and Frosted Cupcakes</a> post.</td></tr>
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The cream cheese in the filling adds a little tang like cream cheese does. Which pairs perfectly with the creamy and fluffy peanut butter buttercream. All paired up with the yummy chocolatey goodness of the cupcakes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxetKMurTzCOf8HtHFifcjj3Xsmdfl1nkxY4MM-X03t8EulUhNqF3lR1le29Mm5ijk2Aa9joAVhN1ZmWXobhL1WJFod8jaMob7Es-aVMb-b33rPKAfB4fgEnUuAsl1_t_2Y1MGxeuUe9O/s1600/houseoflucien+023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxetKMurTzCOf8HtHFifcjj3Xsmdfl1nkxY4MM-X03t8EulUhNqF3lR1le29Mm5ijk2Aa9joAVhN1ZmWXobhL1WJFod8jaMob7Es-aVMb-b33rPKAfB4fgEnUuAsl1_t_2Y1MGxeuUe9O/s1600/houseoflucien+023.JPG" height="320" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are my cupcakes after being filled</td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXfKuUTgs91yDd7a4ADGiMG7hyphenhyphenrUvWyFUJxeIOJ2yuRMjDNT9-XQDHU7u1OTJZMEHPoM3_lOqwsqziCp4VNW9GwAfDrumYQyhnFrkRT-qX0K96fZ2enzFOPZK0bgVA4FtIAcwpPEcd5O1/s1600/houseoflucien+025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXfKuUTgs91yDd7a4ADGiMG7hyphenhyphenrUvWyFUJxeIOJ2yuRMjDNT9-XQDHU7u1OTJZMEHPoM3_lOqwsqziCp4VNW9GwAfDrumYQyhnFrkRT-qX0K96fZ2enzFOPZK0bgVA4FtIAcwpPEcd5O1/s1600/houseoflucien+025.JPG" height="542" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My peanut butter buttercream, nice and fluffy ready to frost my cupcakes</td></tr>
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Here's a funny little story. I made these for a client, I had a large cake box filled with them. The lid was closed and I opened the box and, whoosh! A big hit of peanut butter smell took over the air around us. It was wonderful. Peanut butter has a distinct, intoxicating and delicious, very strong smell.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqM3GJHuEnsVDrRqhx-VxCp_f8TsXxQZp2ucYDC3K4RXpYlThGYZpDsN-aYoecv5Eu_pxEHI3HbRyqntFkYJUirClcLLTfBAQaywabBUBEDGpuWfyzhm2aAbm9dnTZAas3dV6MpocG51K/s1600/houseoflucien+028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqM3GJHuEnsVDrRqhx-VxCp_f8TsXxQZp2ucYDC3K4RXpYlThGYZpDsN-aYoecv5Eu_pxEHI3HbRyqntFkYJUirClcLLTfBAQaywabBUBEDGpuWfyzhm2aAbm9dnTZAas3dV6MpocG51K/s1600/houseoflucien+028.JPG" height="347" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the tip I used, a large star tip, Wilton's 1 M.</td></tr>
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If you are in a hurry and don't have time to fill cupcakes, the peanut butter buttercream is really easy to throw together. You can just frost the cupcakes with the buttercream and you will still have something special. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVitr1ug2_17qwn2s9LcW-00xzHajo9zLhyphenhyphenHyGawMisbjT4s1XGLX1Fw8l9DnZ92Er23Ke_1OlHcoUF8NfQRcUsB19EYy3-5yxmtr4tnviSZ5yYNFuCjdt8iQ41S5MtxHHjF7UKpuHs5a/s1600/houseoflucien+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVitr1ug2_17qwn2s9LcW-00xzHajo9zLhyphenhyphenHyGawMisbjT4s1XGLX1Fw8l9DnZ92Er23Ke_1OlHcoUF8NfQRcUsB19EYy3-5yxmtr4tnviSZ5yYNFuCjdt8iQ41S5MtxHHjF7UKpuHs5a/s1600/houseoflucien+030.JPG" height="640" width="438" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To frost cupcakes start on the outside, going in a circle </td></tr>
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The peanut butter buttercream isn't <em>too</em> sweet, like a lot of standard buttercreams. It gets body from not just the powdered sugar, the peanut butter gives it body as well, so you don't need as much powdered sugar to provide that stiffness. If this is important to you, make sure your peanut butter doesn't have sugar in it.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN5PlVsw_gFK56Zv5DYJARmjvZ_TuiCsidx30KjOS3vA7YDkj4R0Kmjhj_xBTzH3yPqZeGhwbdn0nYu1UOtJinB206GPIuEootcoUrW5bWcI25W11ZxMhNwl-61NpzsM6b-bqUzyjdmgf/s1600/houseoflucien+033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN5PlVsw_gFK56Zv5DYJARmjvZ_TuiCsidx30KjOS3vA7YDkj4R0Kmjhj_xBTzH3yPqZeGhwbdn0nYu1UOtJinB206GPIuEootcoUrW5bWcI25W11ZxMhNwl-61NpzsM6b-bqUzyjdmgf/s1600/houseoflucien+033.JPG" height="640" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then as you go around, sort of build up the frosting on top of the first layer, finishing by bringing the frosting into the middle. If you don't like the way it looks, just take a knife and scrape it off, or lift it off, (making sure not to get any crumbs in the frosting,) put it back into the bowl and try again until you like the way it looks. Practice really does make perfect.</td></tr>
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If you have a peanut butter lover in your life you'll need to make these for them. You will seriously blow their little minds! <br />
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<br />
Like peanut butter but want to use another cupcake? Both the filling and the frosting, or just one of them, would be great with:<br />
<br />
<a href="http://www.alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html">The Best Moist and Fluffy White Cupcakes</a><br />
<br />
If you like the banana and peanut butter combination, you could try the frosting with my <br />
<br />
<a href="http://alchemybaking.blogspot.com/2014/03/moist-banana-cupcakes.html">Moist Banana Cupcakes</a><br />
<br />
Or the frosting would be great on these dark chocolate little gems<br />
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<a href="http://alchemybaking.blogspot.com/2013/12/mini-dark-chocolate-cupcake-bites.html">Mini Dark Chocolate Cupcake Bites</a><br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjef1BsopKRaqXkPwwVCq2_gx6gr8xDjwe1bd8_5hRQK8HfhnefQDQMMpZm0sv4xm2vSQPSd5K9nqKWFr7C2dih_C1FAN3tHJ1fQ42Nek2AawTjQN9RzNtwj0fC9fPz5tf7FAhu1DplbLd/s1600/coco+and+lucien.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjef1BsopKRaqXkPwwVCq2_gx6gr8xDjwe1bd8_5hRQK8HfhnefQDQMMpZm0sv4xm2vSQPSd5K9nqKWFr7C2dih_C1FAN3tHJ1fQ42Nek2AawTjQN9RzNtwj0fC9fPz5tf7FAhu1DplbLd/s1600/coco+and+lucien.JPG" height="381" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are my little darlings, Coco and Lucien. They have been enjoying the warm weather and playing outside a lot lately. They especially love chasing birds, squirrels and bunnies. They just chase them. If they actually get close to catching them they just bark at them. Maybe they just think they're playing a fun game with their fury little friends. However, I'm sure the birds, squirrels and bunnies don't feel the same way.</td></tr>
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<br />
If you didn't already know, I have a second Etsy shop! <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile"><span style="color: black;">Coco's Kitchen</span></a> is where I sell vintage cookbooks
and vintage kitchen items. You'll find vintage Le Creuset, vintage Pyrex, vintage Descoware, lots of vintage cookbooks and more! I add new items all the time, and I would love
it if you checked it out, and favorited my shop, and even spread the word, if
that's your kind of thing. Thank you so much!<br />
<br />
Of course, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a> is my shop where I sell vintage china, vintage glass, collectibles and more, for setting a beautiful table or just adding beauty to your home.<br />
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<br />
The <a href="https://www.etsy.com/listing/192845329/vintage-pink-blue-and-yellow-tablecloth?ref=shop_home_active_2">vintage pink and blue tablecloth,</a> <a href="https://www.etsy.com/listing/191545923/antique-small-dessert-plates-with-pink?ref=shop_home_active_3">antique Bavaria small plates with pink roses</a>, <a href="https://www.etsy.com/listing/192755105/hammersley-co-bone-china-pedestal-cake?ref=shop_home_active_2">Hammersley China Cake Stand</a>, <a href="https://www.etsy.com/listing/190601730/beautiful-silver-plated-vintage-cake?ref=shop_home_active_16">vintage silverplated cake server</a>, and the <a href="https://www.etsy.com/listing/192831130/anchor-hocking-wexford-2-tiered-stand?ref=shop_home_active_1">Wexford 2 Tiered Tidbit Stand</a> are available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien?ref=listing-shop-header-item-count">House of Lucien.</a><br />
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<span style="font-size: x-large;"><strong>Chocolate Peanut Butter Cupcakes</strong></span> <br />
<br />
This recipe makes about 25 cupcakes<br />
<br />
<strong>Ingredients</strong><br />
<br />
25 of my <a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Best Moist Chocolate Cupcakes</a> - Cooled. (that recipe makes over 30 of them so you might have a few more cupcakes than filling or frosting depending on how much frosting you use, etc.)<br />
<br />
OR 25 of your favorite chocolate cupcakes<br />
<br />
<strong></strong><br />
<strong>Peanut Butter Filling Ingredients</strong><br />
<br />
1/2 cup or 1 stick butter (114 grams), room temperature<br />
<br />
1 1/2 cups (354 ml.) smooth peanut butter - I used Adams natural peanut butter that has no added sugar, if you use a peanut butter that has added sugar you might want to use a little less powdered sugar<br />
<br />
1 - 8 oz. (226 grams) package cream cheese at cool room temperature<br />
<br />
1 3/4 cups (225 g.) powdered sugar<br />
<br />
2 tablespoons of milk<br />
<br />
2 tsp. vanilla extract<br />
<br />
<br />
<strong>Peanut Butter Buttercream Ingredients</strong><br />
<br />
1 1/2 cups (3 sticks) (339 g.) butter - room temperature<br />
<br />
2 cups creamy peanut butter - I used Adams natural peanut butter that has no added sugar, if you use peanut butter that has sugar in it your frosting will be sweeter. Or use less powdered sugar, but you'll need to use enough to get the frosting to be a good spreading consistency.<br />
<br />
3 Tablespoons milk or as needed<br />
<br />
1 Tablespoon vanilla extract<br />
<br />
4 cups (500 g.) powdered sugar<br />
<br />
<br />
Grated chocolate for topping, optional<br />
<br />
<br />
<strong>Directions</strong><br />
<strong></strong><br />
Start by making the filling. Beat together the cream cheese and the butter until thoroughly mixed, in a stand mixer, or with a hand mixer. Add the peanut butter and mix again until light and fluffy. Add the powdered sugar and the vanilla. Mix until well combined. Now check the consistency. If you want the filling a little thinner, add milk a tablespoon at a time to get the consistency that you want.<br />
<br />
Set the filling aside, and start the frosting. If you only have one bowl for your stand mixer, then clean it now to make the frosting.<br />
<br />
Make the frosting. In the bowl of the stand mixer, or in a large bowl with a hand mixer add the room temperature butter and mix it together until it's broken down and fluffy. Add the peanut butter and mix again until completely mixed and incorporated. Add about half of the powdered sugar and the vanilla and mix again. Add the rest of the powdered sugar and a few tablespoons of milk and mix again until fluffy. Now check the consistency. If it's too tightly held together and not fluffy, add a little more milk and mix again. I probably added maybe 6 tablespoons of milk total to get it really light and fluffy. <br />
<br />
Fill the cupcakes - <br />
<br />
Spoon this mixture into a pastry bag fitted with a filling tip, (a large long tip used for filling cupcakes) or a round tip big enough to push the filling through . You can see photos of a filling tip in this post, <a href="http://alchemybaking.blogspot.com/2014/03/raspberry-filled-and-frosted-cupcakes.html">Raspberry Filled and Frosted Cupcakes.</a><br />
Fill the cupcakes with the filling by pushing the tip 3/4 of the way down the
cupcake, squeeze, then slowly lift up to fill the entire inside of the cupcake.
I recommend using a test cupcake. Fill one, then cut it open to see if you
filled it entirely. If you don't fill it with enough filling, the cupcake could
just absorb the filling and not come across as a filled cupcake. Once you do a
few and get a hang of it, it will go easy from there. Fill them up good, but
don't overfill them. If you overfill them, they burst, or crack open. <br />
<br />
Frost the cupcakes. As shown above, I used a large star tip, Wilton's 1M tip. <br />
<br />
Top cupcakes with grated chocolate, if desired. To grate some chocolate, just take a piece of chocolate, (I used a little <a href="http://www.amazon.com/Ghirardelli-Chocolate-Intense-Twilight-4-87-Ounce/dp/B001H9N9RE/ref=sr_1_5?s=grocery&ie=UTF8&qid=1403930707&sr=1-5&keywords=ghirardelli+squares"> <span class="a-size-large" id="productTitle">Ghirardelli</span> square</a>, because that's what I had laying around.) Use the small holes of a <a href="http://www.amazon.com/Cuisinart-CTG-00-BG-Boxed-Grater/dp/B004YZENBY/ref=sr_1_cc_3?s=aps&ie=UTF8&qid=1403930863&sr=1-3-catcorr&keywords=box+grater">box grater</a>, or use a <a href="http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1403930918&sr=1-2&keywords=grater">Microplane</a> and grate the chocolate onto it. Make sure your chocolate is cool or cold, it needs to be hard and solid, and not melty.<br />
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Serve them immediately or within a few hours. Store leftovers in an airtight container in the fridge. These are best eaten at room temperature, so if taking them from the fridge, let them sit on the counter for 30 minutes or so before serving.<br />
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I hope you love these as much as I do! Happy Baking!<br />
<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com5tag:blogger.com,1999:blog-3259122415745946344.post-15112498038711076442014-05-17T15:06:00.001-07:002015-06-13T10:36:09.941-07:00The Very Best Moist Carrot Cake Cupcakes Recipe<div class="separator" style="clear: both; text-align: center;">
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<em>“It isn't what you have or who you are or where you are or what you are doing that makes you happy or unhappy. It is what you think about it.”</em> </div>
<div style="text-align: center;">
<br />
― Dale Carnegie, <i>How to Win Friends and Influence People</i></div>
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I am very happy to share this recipe with you. I've been looking for a carrot cake cupcake recipe that I really like for a while now, and the search is finally over! </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7Ei0GTiWUyTRuUMIUKxxaFfe7Hw_jEC0sJHsSaq3IuMz7iKEQ5ueaE2uX3EFXmFX0o-5vP2usEZZnYe65lReRnKhW3HvlgCtYLuAjicCXkOrcgxafqv9EzOwktoPo6QxaG-XkcJppwns/s1600/nutmeg.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7Ei0GTiWUyTRuUMIUKxxaFfe7Hw_jEC0sJHsSaq3IuMz7iKEQ5ueaE2uX3EFXmFX0o-5vP2usEZZnYe65lReRnKhW3HvlgCtYLuAjicCXkOrcgxafqv9EzOwktoPo6QxaG-XkcJppwns/s1600/nutmeg.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whenever I have to use freshly ground nutmeg I grate it onto a piece of paper. That way it's easy to fold up the paper and pour it into my measuring spoon.<br />
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<span style="font-size: large;">If you're going to do something, do it right. This is a sentiment my husband lives by. I admire this about him. He really takes the time to do things right. He's very handy and he does a lot of building around here. He rarely rushes through a job just to get it done. He's all about the details and the craftsmanship. He gives it his best. While I was making these cupcakes I was contemplating this.</span><br />
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<span style="font-size: small;"><span style="font-size: large;">Love is in the details. I mean this isn't something I do all the time in every area of my life, I am famous for having a tidy house and dirty closets. I mean who's got time to make sure the closets are clean too? But I do pay attention to details when baking.</span> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl49E6ltBer7B4Ix6ZARddVbCCYTD0g5QYLEOWcV8py7YdRwlAgMfsB6cyG4J9yiOyJSYr1sqjwUyCPew93q2mDU4Kjxz25k7B3G7UGYQdEA8Uh2eh0n7yT0vFqvuBW0D_dZcc8_WLpMma/s1600/carrot+cake,+birds,+houseoflucien+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl49E6ltBer7B4Ix6ZARddVbCCYTD0g5QYLEOWcV8py7YdRwlAgMfsB6cyG4J9yiOyJSYr1sqjwUyCPew93q2mDU4Kjxz25k7B3G7UGYQdEA8Uh2eh0n7yT0vFqvuBW0D_dZcc8_WLpMma/s1600/carrot+cake,+birds,+houseoflucien+015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take the time to soak the raisins</td></tr>
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One of the details in this recipe is soaking the raisins. Soaking them makes them nice and plump and juicy. You could even soak them in something fun like bourbon! I soaked them in hot water, but that doesn't mean you have to. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOUqwV59UdY0WWI-voG8IfCAz3iC13rQFMbx8vgFz5Fm2QkA2zp2s2NmN6msvJ2VbEbTbmElRQPVvWOG_1wReUwjIZm4P6aY3L9aBk9KkT3r2-4FMoXY06xlvBIWaE5hhtS6ATaFM8uW1/s1600/peeling+my+carrots.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOUqwV59UdY0WWI-voG8IfCAz3iC13rQFMbx8vgFz5Fm2QkA2zp2s2NmN6msvJ2VbEbTbmElRQPVvWOG_1wReUwjIZm4P6aY3L9aBk9KkT3r2-4FMoXY06xlvBIWaE5hhtS6ATaFM8uW1/s1600/peeling+my+carrots.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And peel the carrots, it does make a difference.</td></tr>
</tbody></table>
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<br />
Another detail in this recipe is peeling the carrots. Taking the time to peel carrots in almost any recipe that includes them is always a good idea in my mind. Carrots are a root vegetable which sits in dirt. Sometimes an unpeeled carrot tastes a little like the ground to me, so I always peel them to uncover their true flavor.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13FRbo5_r8RszSAuGNE-EYj8S7F3bucousJCiXbtyI_pzPHpP3eIXHhRoIzppYz2cp2lliIalObatVOxBU3qPbfW3a0kodwhVuyENNVodWWT8FRQ5CDcFyBfjQoqxBgSgBlX8B2zyUCF0/s1600/carrot+cake,+birds,+houseoflucien+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13FRbo5_r8RszSAuGNE-EYj8S7F3bucousJCiXbtyI_pzPHpP3eIXHhRoIzppYz2cp2lliIalObatVOxBU3qPbfW3a0kodwhVuyENNVodWWT8FRQ5CDcFyBfjQoqxBgSgBlX8B2zyUCF0/s1600/carrot+cake,+birds,+houseoflucien+019.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I grate the majority of the carrots (about 3/4 of them) on the small holes of the grater.</td></tr>
</tbody></table>
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I grated these carrots mostly on fine holes of a grater, but I did grate some on a large grate. Just to have a little difference in texture here and there. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEV9Nfr1gAPbQ2aHW-xjmEhwvzpBWAnLWGa8tUB1OtnIhvwXRu50J7dNECVHjIU2_1u7sV1yw3PvUVeL9FNfMEA_DxyQvfgdiLcB6qlfnkE1wcR-4VnRDQBsiIKakZBgKwK_BpEAb2uSn/s1600/carrot+cake,+birds,+houseoflucien+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEV9Nfr1gAPbQ2aHW-xjmEhwvzpBWAnLWGa8tUB1OtnIhvwXRu50J7dNECVHjIU2_1u7sV1yw3PvUVeL9FNfMEA_DxyQvfgdiLcB6qlfnkE1wcR-4VnRDQBsiIKakZBgKwK_BpEAb2uSn/s1600/carrot+cake,+birds,+houseoflucien+021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I grate the remaining carrots on larger holes. Just so you have a little pop of extra carrot here and there. It is best to use mostly the fine grate, since you do want the carrots to blend into the cake well.</td></tr>
</tbody></table>
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<br />
These cupcakes are jammed packed with carrots. In fact I was concerned that it was going to be too many carrots, but all of those carrots work here. I think it works in the way that potatoes work in baked goods. <a href="http://alchemybaking.blogspot.com/2012/06/moist-chocolate-farmhouse-cake.html">My Moist Chocolate Farmhouse Cake</a> has potatoes in it. And those potatoes take the place of extra flour and keep the baked goods light as well as adding moisture.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE2DJlqHoiOCAD_g_joz6tV38479hWfeEK3sgjHpTk5shpD8seCTc2j51-vFpPa_5V8J748uatuY_1McJ7nNX2MSbqi6w0qFLzJ3WoyznevoBXgqRSy2Ka5__-a61TxZLh0TZ31diFpeR/s1600/carrot+cake,+birds,+houseoflucien+023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE2DJlqHoiOCAD_g_joz6tV38479hWfeEK3sgjHpTk5shpD8seCTc2j51-vFpPa_5V8J748uatuY_1McJ7nNX2MSbqi6w0qFLzJ3WoyznevoBXgqRSy2Ka5__-a61TxZLh0TZ31diFpeR/s1600/carrot+cake,+birds,+houseoflucien+023.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After adding the carrots - there is a lot of carrots in this recipe, but not to worry, the texture is amazing.</td></tr>
</tbody></table>
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<br />
The flavor of these cupcakes is spot on, with a nice touch of spice. And the texture is just phenomenal. They are light and moist at the same time. With a bit of crunch added from the nuts and a little chew from the raisins. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHln-AgUsjlua-sPr_2RV6dfMrksGggdNIaw49im76MnEWldyvCbl_wvMvJvhmWGNrzaqfcpeZI0bFkdSddvDSpRAyB_Ta9fOxReeVnmnv4oyKdocj-Pmg6PXOB684olVFS6P-u1frf9sh/s1600/carrot+cake,+birds,+houseoflucien+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHln-AgUsjlua-sPr_2RV6dfMrksGggdNIaw49im76MnEWldyvCbl_wvMvJvhmWGNrzaqfcpeZI0bFkdSddvDSpRAyB_Ta9fOxReeVnmnv4oyKdocj-Pmg6PXOB684olVFS6P-u1frf9sh/s1600/carrot+cake,+birds,+houseoflucien+024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My finished batter</td></tr>
</tbody></table>
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I frosted these with a brown sugar cream cheese frosting. It's the first time I've made this frosting, and holy cow. Where have you been all of my life, frosting? This stuff is incredible, with the warm tones of brown sugar, boosted with a bit of molasses in the tangy cream cheese is a perfect match for these cupcakes. I think I'm going to be using this frosting a lot in the future. How about some <a href="http://alchemybaking.blogspot.com/2014/03/moist-banana-cupcakes.html">Moist Banana Cupcakes</a> with brown sugar cream cheese frosting? Or how does this sound, <a href="http://alchemybaking.blogspot.com/2011/10/apple-cupcakes-with-caramel-buttercream.html">Moist Apple Cupcakes</a> with brown sugar cream cheese frosting? I know! Right! <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8RFAfE7FcIVPi-P5LfppRhWt8HoYiLd_mG1azUCJHXFklt8GN5Rwie2rMmTYq2-6YfwuBe41iB8kBYr96c81AtkDPCLXZOSgwkJ2ZqMgUJhErxEzMXvqkNs89raDx_UyoczFQ8JQTbEQ/s1600/carrot+cake,+birds,+houseoflucien+025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8RFAfE7FcIVPi-P5LfppRhWt8HoYiLd_mG1azUCJHXFklt8GN5Rwie2rMmTYq2-6YfwuBe41iB8kBYr96c81AtkDPCLXZOSgwkJ2ZqMgUJhErxEzMXvqkNs89raDx_UyoczFQ8JQTbEQ/s1600/carrot+cake,+birds,+houseoflucien+025.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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Just thinking about doing things right and giving things my best has made me want to do it in more areas of my life. I mean if I'm taking the time to do something, I might as well be "all in!" You know? Watch out closets, I'm coming for you, and I'm armed with "my best."</div>
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<tr><td class="tr-caption" style="text-align: center;">The sky when the sun was going down</td></tr>
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If you didn't already hear, I've started a second Etsy shop! <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile"><span style="color: black;">Coco's Kitchen</span></a> is where I sell vintage cookbooks
and vintage kitchen items. I'm adding new items all the time, and I would love
it if you checked it out, and favorited my shop, and even spread the word, if
that's your kind of thing. Thank you!</div>
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<strong><span style="font-size: x-large;">The Very Best Carrot Cake Cupcakes Recipe</span></strong><br />
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This recipe makes about 28 standard sized cupcakes<br />
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<strong>Ingredients</strong><br />
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1 1/2 cups (223 g.) all purpose flour <br />
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2 tsp. baking powder<br />
<br />
3/4 tsp. salt<br />
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1 tsp. baking soda<br />
<br />
2 tsp. ground cinnamon<br />
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3/4 tsp. ground ginger<br />
<br />
1/2 tsp. freshly ground nutmeg<br />
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1 cup (about 2 1/2 oz. or 71 g.) chopped walnuts - or pecans work well too - if you have nut allergies, go ahead and omit<br />
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1/2 cup (64 g. or about 2 1/4 oz.) raisins <br />
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1 1/2 cups (315 g.) granulated sugar<br />
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3/4 cup (177 ml.) vegetable oil <br />
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1/2 cup (118 ml.) sour cream or yogurt - it's best to use a yogurt that has some fat in it, try not to use a nonfat yogurt<br />
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2 tsp. vanilla extract<br />
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3 eggs<br />
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3/4 lb. about 3 cups loosely packed carrots, shredded<br />
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<strong>Garnish</strong> <br />
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shredded carrots - optional<br />
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<strong>Directions</strong><br />
<strong></strong><br />
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.<br />
<br />
Soak the raisins by pouring hot water over them. Let them sit for about 10 minutes, until they are swollen. Drain them right before using.<br />
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Meanwhile, in a large bowl, whisk together the first 8 ingredients, the flour to the nuts, set aside.<br />
<br />
In a stand mixer, or with a hand mixer, mix the sugar, oil, vanilla and eggs on medium high for 3 minutes. The mixture will be nice and homogenized and creamy looking. Add the sour cream (or yogurt) shredded carrots and the soaked raisins (drained) and mix well to combine. Add the dry ingredients and mix for just about 1 minute on low, just enough to incorporate it all. <br />
<br />
Divide the batter among cupcake lined muffin tins using an ice cream scoop (or a spoon works too) filling to about 2/3rds to 3/4 of the way full. <br />
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Bake for about 19-22 minutes in the preheated oven. Mine took exactly 21 minutes. Make the frosting while your cupcakes are baking. <br />
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Let cupcakes cool before frosting.<br />
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<strong><span style="font-size: large;">Brown Sugar Cream Cheese Frosting Recipe</span> </strong><br />
<strong></strong><br />
This makes enough frosting to generously pipe frosting onto 28 cupcakes. If you are spreading it on instead of piping, you'll probably have leftover frosting.<br />
<br />
What? Cornstarch in frosting? The reason it is there is to give the frosting a little more body instead of adding more powdered sugar and making it even sweeter. Powdered sugar is just sugar with cornstarch added to it. So I've just added a little more. <br />
<br />
The molasses is to bump up the flavor of the brown sugar. Brown sugar is just sugar with molasses added to it, so I'm just boosting that flavor up a little more. If you don't have molasses available where you live, just go ahead and leave it out. It doesn't need to be replaced with anything.<br />
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<strong></strong><br />
<strong>Ingredients</strong><br />
<strong></strong><br />
2 sticks (1 cup) (226 g.) butter - room temperature<br />
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2 - 8 oz. (227 grams) packages cream cheese<br />
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5 cups (625 g.) powdered sugar <br />
<br />
3 Tablespoons cornstarch<br />
<br />
1/2 cup (108 g.) brown sugar packed<br />
<br />
2 Tablespoons vanilla extract<br />
<br />
1-2 Tablespoons molasses<br />
<br />
pinch of salt<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
Whisk the cornstarch into the powdered sugar, set aside. Beat together the cream cheese and the room temperature butter. Add everything else and beat well for about 2 minutes in a stand mixer. Pipe or spread the frosting onto cooled cupcakes. <br />
<br />
The frosting does keep well in the fridge for a few days. Just bring to cool room temperature and beat before using. It also freezes well for a few months if you wrap it well in an airtight container. Again, just bring to room temperature first, then beat again before using.<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com21tag:blogger.com,1999:blog-3259122415745946344.post-9528510376952939142014-04-21T16:06:00.000-07:002014-04-22T22:37:25.780-07:00Easy No Cook 7 Minute Frosting<br />
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<em>"Try to live your life in a way that you will not regret years of useless virtue, and inertia, and timidity. Take up the battle. Take it up! It’s yours. This is your life. This is your world."</em></div>
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This is a frosting I make often. I love it. It's light, and fluffy. And I love marshmallows. And that's basically what this frosting is, is the base of a homemade marshmallow. I usually always have the ingredients too. (I have chickens, so eggs are rarely scarce.) I've even blogged about it, sort of. It's here in my <a href="http://alchemybaking.blogspot.com/2013/10/sweet-potato-cupcakes-with-toasted.html">Sweet Potato Cupcakes with Toasted Marshmallow Frosting.</a> That version is a cooked version as well as it being broiled, to make a toasty marshmallow frosting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyu0cDu2aDsIoxvlMDriie4HWbJMjZFlAvr3o58iytPoqpNARy96CgUVMwBSZIDU0Rgx6yQRbExZs3DUgAe9sLNYaE2eksMImh4IXwFO7j8-XzBhOgS2gF3mGbAdbyd5oHMZEmf_Sjlpw/s1600/7+minute+frosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyu0cDu2aDsIoxvlMDriie4HWbJMjZFlAvr3o58iytPoqpNARy96CgUVMwBSZIDU0Rgx6yQRbExZs3DUgAe9sLNYaE2eksMImh4IXwFO7j8-XzBhOgS2gF3mGbAdbyd5oHMZEmf_Sjlpw/s1600/7+minute+frosting.JPG" height="640" width="640" /></a></div>
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The frosting is super light and fun and sticky, in a good way. Making the frosting perfect for a Spring or Summer cupcake. It's the opposite of a heavy sugary buttercream that feels like it might weigh you down in hot weather.<br />
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This frosting is actually healthy-ish. Sure it has a lot of sugar in it, but as far as frostings go, this one is quite good for you, being it's only basically egg whites and sugar, and it's full of protein. You can even reduce the sugar to make it "not too sweet." <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj831rDfX47sq6r-6HJs6oyg4KfGDb50EvAAQTjYGVtOzMYRLi6XKV557L-FwxPMkjHoeU17uo6VsrdchKrcuWnlzLDBgkOlb545N5XjBn1xPrGJWfXdGlkJSk3SlCWF7d2Ph3RZCb1u1Nx/s1600/7+minute+frosting+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj831rDfX47sq6r-6HJs6oyg4KfGDb50EvAAQTjYGVtOzMYRLi6XKV557L-FwxPMkjHoeU17uo6VsrdchKrcuWnlzLDBgkOlb545N5XjBn1xPrGJWfXdGlkJSk3SlCWF7d2Ph3RZCb1u1Nx/s1600/7+minute+frosting+recipe.JPG" height="566" width="640" /></a></div>
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<span itemprop="name"><a href="https://www.etsy.com/listing/186862230/jeannette-glass-co-harp-ice-blue-cake?">Vintage Ice Blue Jeannette Glass Co. Harp Cake Stand Circa 1950s</a> available at my Etsy Shop, </span><span itemprop="name"><a href="https://www.etsy.com/shop/HouseofLucien?ref=listing-shop-header-item-count">House of Lucien.</a></span><br />
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This version is a no cook version. This makes it much quicker to whip up than a traditional cooked version, where you would cook it over a water bath before whipping. One of the benefits of the cooked version is the egg whites are cooked. So you aren't serving up raw eggs. I have my own chickens so raw eggs don't scare me. But if they scare you, then use my <a href="http://alchemybaking.blogspot.com/2013/10/sweet-potato-cupcakes-with-toasted.html">other cooked version here</a>. I believe raw eggs are probably safe for most people. But if I was feeding a crowd, of people I wasn't familiar with, I would probably use the cooked version. Just to be on the safe side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_DyVxFSZ-HjuHavzsHj2kQpAolZxUsoJ6uKZEXcK8KcU13EJQDbEOqHxqINIdo_Dou14BOLXa3D5WddtLi_oKXPUktOWgsOjWcTkuus6TDAGVzQY4icZLC14WhTTrnC0mq0-ZoQVpI8J/s1600/7+minute+frosting+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_DyVxFSZ-HjuHavzsHj2kQpAolZxUsoJ6uKZEXcK8KcU13EJQDbEOqHxqINIdo_Dou14BOLXa3D5WddtLi_oKXPUktOWgsOjWcTkuus6TDAGVzQY4icZLC14WhTTrnC0mq0-ZoQVpI8J/s1600/7+minute+frosting+13.JPG" height="350" width="400" /></a></div>
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Happy Spring!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsx8OubhKqEgy7FtGuzem2NQE9IgLLWyKt3H2yyVbw7pQOPqQEmIAGV2hjBSIchgMuY7SoxBok4mL6qyyjukbb986W6vWQUqPraOriNpVWFCRJEQ946h8bJgejEEyOBGRDzgXco4xVC4J/s1600/7+minute+frosting+12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsx8OubhKqEgy7FtGuzem2NQE9IgLLWyKt3H2yyVbw7pQOPqQEmIAGV2hjBSIchgMuY7SoxBok4mL6qyyjukbb986W6vWQUqPraOriNpVWFCRJEQ946h8bJgejEEyOBGRDzgXco4xVC4J/s1600/7+minute+frosting+12.JPG" height="588" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used Wilton's 1M pastry tip to frost these.</td></tr>
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<strong>Here are some cupcakes that would go great with this frosting:</strong><br />
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<a href="http://alchemybaking.blogspot.com/2014/03/moist-banana-cupcakes.html">Moist Banana Cupcakes</a><br />
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<a href="http://alchemybaking.blogspot.com/2013/03/really-moist-lemon-cupcakes-for-lemon.html">Really Moist Lemon Cupcakes for Lemon Lovers</a> - You could use this 7 minute frosting, and broil it like I did with my <a href="http://alchemybaking.blogspot.com/2013/10/sweet-potato-cupcakes-with-toasted.html">Sweet Potato Cupcakes</a>, and you would have a lemon meringue cupcake! Yum!<br />
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<a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">The Best Moist Chocolate Cupcake Recipe</a><br />
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<a href="http://alchemybaking.blogspot.com/2012/02/pink-velvet-cupcakes.html">Pink Velvet Cupcakes</a> - (These are really just delicious Strawberry Cupcakes)<br />
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<a href="http://alchemybaking.blogspot.com/2011/10/apple-cupcakes-with-caramel-buttercream.html">Moist Apple Cupcakes</a><br />
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<a href="http://alchemybaking.blogspot.com/2011/03/irish-coffee-cupcakes.html">Irish Coffee Cupcakes</a> - (The cupcake itself is a coffee flavored cupcake, the whipped cream frosting makes it an Irish Coffee cupcake, this frosting would complement it nicely.)<br />
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<a href="http://www.alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html">The Best Moist and Fluffy White Cupcake Recipe</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWm-RwKnWfNbxPTlf6nZp-4z7RwEOZ0aa9NOJNTcfLLuKKy1XUCtzQXFQ8UparrvvVVVQdJH_u_zE5vIn70AZBSxAj_tjPSORyia_dCl4iUs0XKMqKaTQFaCdjK62OoADYAauRezH_7Pt/s1600/birds.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWm-RwKnWfNbxPTlf6nZp-4z7RwEOZ0aa9NOJNTcfLLuKKy1XUCtzQXFQ8UparrvvVVVQdJH_u_zE5vIn70AZBSxAj_tjPSORyia_dCl4iUs0XKMqKaTQFaCdjK62OoADYAauRezH_7Pt/s1600/birds.JPG" height="534" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everyday I feed the birds. I throw birdseed on the ground and in a bird feeder above where these birds are. These guys are new here. I find it fascinating that birds from all around just happen to know where the food is. I love seeing new birds. I guess I'm a bird watcher, although I never contemplated it.</td></tr>
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If you didn't already hear, I've started a second Etsy shop! <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile"><span style="color: black;">Coco's Kitchen</span></a> is where I sell vintage cookbooks
and vintage kitchen items. I'm adding new items all the time, and I would love
it if you checked it out, and favorited my shop, and even spread the word, if
that's your kind of thing. Thank you!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHdHH9m9pXXzcnWKLPWB63OhkzesSLLcboRZlZpZXnZlmGGhi1T_VVIltLAJDDFpJ8WZCxWpb4t61ejNZY8l8Pn0D1LEy8IdjIRxRacJ2lxtfXOGHJZR39u7XFfJHFZ3Ek_eC-9c45Luj/s1600/squirel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHdHH9m9pXXzcnWKLPWB63OhkzesSLLcboRZlZpZXnZlmGGhi1T_VVIltLAJDDFpJ8WZCxWpb4t61ejNZY8l8Pn0D1LEy8IdjIRxRacJ2lxtfXOGHJZR39u7XFfJHFZ3Ek_eC-9c45Luj/s1600/squirel.JPG" height="506" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The squirrel likes the birdseed too. He's saying, "birdseed?" I thought that was squirrel seed.</td></tr>
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<a href="https://www.etsy.com/listing/186884970/fenton-milk-glass-silver-crest-2-tiered?ref=shop_home_active_1">Vintage Fenton Silver Crest 2 Tiered Stand</a>, <a href="https://www.etsy.com/listing/186886216/beautiful-vintage-lead-crystal-square?ref=shop_home_active_1">Vintage Lead Crystal Square Cake Stand</a>, and the <span itemprop="name"><a href="https://www.etsy.com/listing/184334255/vintageantique-jean-pouyat-limoges?ref=shop_home_feat_2">Antique Jean Pouyat Limoges Floral Small Plates</a>, available at my Etsy Shop, <a href="https://www.etsy.com/shop/HouseofLucien?ref=listing-shop-header-item-count">House of Lucien</a>.</span><br />
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<strong><span style="font-size: x-large;">Easy No Cook 7 Minute Frosting</span></strong><br />
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Makes enough to generously frost (like I did in the photos) 12 cupcakes. Recipe can easily be doubled to frost 24 cupcakes or a 2 layer cake.<br />
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Note** This
type of frosting doesn't keep well. Frosting your cake or cupcakes and serving them up to 4 hours is best, so
plan accordingly.<br />
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<strong>Ingredients</strong><br />
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5 egg whites - room temperature is best, but not necessary<br />
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1 cup (207 g.) to 1 1/2 cups (313 g.) sugar (This time I used 1 1/2 cups, but you can use as little as 1 cup if you want a "not too sweet frosting." I wouldn't use any less than 1 cup.<br />
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1/2 tsp. cream of tartar - This helps with the stability and volume of
meringue, if you don't have this, or can't find it, it's o.k. to leave it out,
but I do recommend it, especially if you are new to making a meringue.<br />
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dash of salt<br />
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2 tsp. vanilla extract<br />
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<strong>Directions</strong><br />
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Make sure the bowl of your stand mixer is totally clean and void of any sort of grease. If there is any sort of fat in the bowl or on the whisk attachment, it will prevent the meringue from forming. <br />
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In the bowl of your clean and dry stand mixer, add all of the ingredients. Use the whisk attachment, and whip, for about 7 - 9 minutes. Beat on medium for 2 minutes, then turn up the mixer to medium high and beat
until stiff, glossy peaks form, about 5 - 7 minutes more. You need to beat it on
medium first, if you were to just beat it on high for the entire time the
meringue can become dry, so it's best to gradually bring it up to the medium
high speed and not just beat it on high the entire time.<br />
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For cupcakes, transfer the frosting to a piping bag fitted with a large star tip. Pipe the
frosting on your cooled cupcakes, or use the frosting to frost a cake and serve immediately or within 4 hours of frosting them.<br />
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I hope you love this recipe as much as I do!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com3tag:blogger.com,1999:blog-3259122415745946344.post-42429205599757758862014-03-24T20:04:00.000-07:002014-12-08T23:52:30.215-08:00Moist Banana Cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp_bftPKXCuxqhKqw49LfJjkA1dOzRQyZBs8DvoEb61jAdZtqGFaNPPX-wt2oxV6AS5E05ybetCthhHT9S41vIbnLXkHqRIfjrfJNE3PFIs7taOU7Pp51WynZYyDe9Vtn8s6EFaWFsMSd/s1600/banana+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp_bftPKXCuxqhKqw49LfJjkA1dOzRQyZBs8DvoEb61jAdZtqGFaNPPX-wt2oxV6AS5E05ybetCthhHT9S41vIbnLXkHqRIfjrfJNE3PFIs7taOU7Pp51WynZYyDe9Vtn8s6EFaWFsMSd/s1600/banana+11.JPG" height="626" width="640" /></a></div>
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<span style="font-family: inherit;"><em>“What you focus on expands, and when you focus on the goodness in your life, you create more of it. Opportunities, relationships, even money flowed my way when I learned to be grateful no matter what happened in my life.”</em> </span></div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">- Oprah Winfrey</span></div>
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These banana cupcakes are one of the cupcakes I made for an event recently, as I mentioned in my <a href="http://alchemybaking.blogspot.com/2014/03/raspberry-filled-and-frosted-cupcakes.html">last post.</a> They were so well received that someone who attended that event, had me makes these cupcakes and the raspberry cupcakes for <em>her</em> event a few weeks later. So hey, these are pretty great! (If I do say so myself.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf-HYvATuz1q23yIwWLL7nOdgsCFJaLI6A7EfSovqDXg9Jd16InCaOc43pB2_oZrO0JDdOpoaAHdLk_fkr-IH3snM7X96HNy-8RO_alo84cGSt4LkhGvgFaMArg4ZbSaUiqwzhAA51i2h/s1600/houseoflucien+039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf-HYvATuz1q23yIwWLL7nOdgsCFJaLI6A7EfSovqDXg9Jd16InCaOc43pB2_oZrO0JDdOpoaAHdLk_fkr-IH3snM7X96HNy-8RO_alo84cGSt4LkhGvgFaMArg4ZbSaUiqwzhAA51i2h/s1600/houseoflucien+039.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are my mashed bananas, from the freezer is fine, just thaw them first, drain them of liquid and mash. Make sure they are very ripe for the best flavor.</td></tr>
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I like using bananas in baked goods because I have a husband who doesn't like to eat a banana when it has even a few black spots. That means my freezer sees a lot of bananas. No problem. I just thaw them and use them for yummy baked goods like these moist cupcakes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCY9VAenGuA0slkIb_Z0gve6lCJWkvWVbSysu-xhyg9M9XfdUGQ06TImswKJQA4iCGkE2K78gGgUSpSv77U8sFXvA3p-PZEtFTrWMpyqygEUaFDhpqtK80YmTcZuaypmliFmavcL2Z8Dyv/s1600/houseoflucien+043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCY9VAenGuA0slkIb_Z0gve6lCJWkvWVbSysu-xhyg9M9XfdUGQ06TImswKJQA4iCGkE2K78gGgUSpSv77U8sFXvA3p-PZEtFTrWMpyqygEUaFDhpqtK80YmTcZuaypmliFmavcL2Z8Dyv/s1600/houseoflucien+043.JPG" height="264" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My batter is ready to go, ready to be scooped into the cupcake tins</td></tr>
</tbody></table>
<br />
These cupcakes are everything you want a banana cupcake to be. <br />
<br />
1. Full of banana flavor.<br />
<br />
2. A great, moist texture. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89LtNWGs2veB43EF3GJUnvTZo94Zcw8vdtv2DeEOmiHBCJbzWKDjF-waO6ayyqNIFGkw9EvGS_m14CMCXFtOb6q6laL9I36vFtgUcgVBgcK38sgv5dihTq-SbDs2tH_-3am673MarxBoG/s1600/houseoflucien+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89LtNWGs2veB43EF3GJUnvTZo94Zcw8vdtv2DeEOmiHBCJbzWKDjF-waO6ayyqNIFGkw9EvGS_m14CMCXFtOb6q6laL9I36vFtgUcgVBgcK38sgv5dihTq-SbDs2tH_-3am673MarxBoG/s1600/houseoflucien+044.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
</tbody></table>
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Yep, these hit all the right notes. </div>
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I frosted them with a mascarpone frosting. I love mascarpone cheese. It's sometimes called Italian cream cheese. It's much better tasting than traditional cream cheese, in my opinion. It's richer with a less tangy flavor.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW25ykvqAIpLiZKRxTJMZVaR39NNmOQKol8qNDjetevQr40AnP4dgDQtiK7tKa-UixBeMMAllVw4YepKpTumQ0vGPskCbTNUpWS7OBkPK9O3086coPcLr8S-knN4AyImjk_MH1BPweKzvZ/s1600/houseoflucien+050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW25ykvqAIpLiZKRxTJMZVaR39NNmOQKol8qNDjetevQr40AnP4dgDQtiK7tKa-UixBeMMAllVw4YepKpTumQ0vGPskCbTNUpWS7OBkPK9O3086coPcLr8S-knN4AyImjk_MH1BPweKzvZ/s1600/houseoflucien+050.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
</tbody></table>
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<br />
The only ingredients in the mascarpone frosting is the cheese, powdered sugar and vanilla. I've made mascarpone frostings before that included cream, and also ones that included butter. This version is my favorite. The flavor of the mascarpone cheese really stands out. The only down side is mascarpone cheese isn't cheap. If you live in the U.S., Trader Joes is the best place to buy it that I know of. The last time I checked, at the Trader Joes closest to me (which is about an hour away, so not super close) I think mascarpone cheese was 2.89 for the 8 oz. container. But at my local supermarket it's close to 5.00. And you need 3 containers. So yeah, not cheap, but very delicious. If you don't want to make this frosting, don't substitute cream cheese, just make another recipe. I'll list a few other frosting recipes below.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJKZdfc_auMhS3oc0e6XcH5JtL5_Tr6E02_J2qLLKBmM9paw0CJZey4d90_tYYwDDcACGywD2qg6phHLfvaPL8sQ-aDrt7qS9CIukzaxnJQySLu_OcZC9H2XoQrwkN0yeM21Uv-sECOH6/s1600/houseoflucien+079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJKZdfc_auMhS3oc0e6XcH5JtL5_Tr6E02_J2qLLKBmM9paw0CJZey4d90_tYYwDDcACGywD2qg6phHLfvaPL8sQ-aDrt7qS9CIukzaxnJQySLu_OcZC9H2XoQrwkN0yeM21Uv-sECOH6/s1600/houseoflucien+079.JPG" height="320" width="309" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is some of my mascarpone cheese - 2 of my containers are pictured, but I needed 3 to frost my cupcakes.</td></tr>
</tbody></table>
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<br />
Since most people like bananas, I think these are a great choice for a crowd. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62l3tWdIhA5yHUoVg828t9q2bJBW6nrKmnEM9hw3LyAj1RRhkqVMJZRZPcvSE4fZGteofhW0Yrq9rOGGPdONQO4fGYz4A4Enu9WAwlWcYQDxy5W3BiTbJzAG4pRZK1OHGXdXjC-VIc-Sw/s1600/houseoflucien+251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62l3tWdIhA5yHUoVg828t9q2bJBW6nrKmnEM9hw3LyAj1RRhkqVMJZRZPcvSE4fZGteofhW0Yrq9rOGGPdONQO4fGYz4A4Enu9WAwlWcYQDxy5W3BiTbJzAG4pRZK1OHGXdXjC-VIc-Sw/s1600/houseoflucien+251.JPG" height="590" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is my mascarpone frosting - this stuff is to die for, especially if you are a mascarpone lover like me.</td></tr>
</tbody></table>
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I hope these are as successful for your people, as they were for mine! <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54MsZzBSevZUlYraVxQC71tz6Ghi4jHrhNfZ1alN3deDCznvkZqyeL6veCEOmtvXPlWB0n7mtemr30MOf7PwlhZlm6eefKl3MBRz3M6vUzW9A_IuD68SHVfGNmkU2PA6wRHEBPpXWJjgK/s1600/houseoflucien+and+deer+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54MsZzBSevZUlYraVxQC71tz6Ghi4jHrhNfZ1alN3deDCznvkZqyeL6veCEOmtvXPlWB0n7mtemr30MOf7PwlhZlm6eefKl3MBRz3M6vUzW9A_IuD68SHVfGNmkU2PA6wRHEBPpXWJjgK/s1600/houseoflucien+and+deer+027.JPG" height="488" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We have deer that live on our land. They are really active now that it's Spring.</td></tr>
</tbody></table>
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<br />
<span style="font-size: large;">More frosting recipe choices</span> <span style="font-size: large;">that would be great with these cupcakes:</span><br />
<br />
<a href="http://alchemybaking.blogspot.com/2011/02/super-moist-red-velvet-cupcakes.html">Traditional Cream Cheese frosting</a> from my <a href="http://alchemybaking.blogspot.com/2011/02/super-moist-red-velvet-cupcakes.html">Super Moist Red Velvet Cupcakes</a>.<br />
<br />
<a href="http://www.alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html">A yummy vanilla Not Too Sweet Frosting</a> from my <a href="http://www.alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html">Best Super Moist White Cupcake Recipe.</a><br />
<br />
<a href="http://alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">Swiss Meringue Buttercream</a> - (also not too sweet, and so yummy,) from<a href="http://alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html"> My Favorite White Cupcakes</a><br />
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<a href="http://alchemybaking.blogspot.com/2013/10/sweet-potato-cupcakes-with-toasted.html">Toasted Marshmallow Frosting</a> from my <a href="http://alchemybaking.blogspot.com/2013/10/sweet-potato-cupcakes-with-toasted.html">Sweet Potato Cupcakes</a>.<br />
<br />
<a href="http://alchemybaking.blogspot.com/2011/06/whoopie-pies-with-salted-caramel.html">Salted Caramel Buttercream -or Caramel Buttercream</a> with a little less salt - from my <a href="http://alchemybaking.blogspot.com/2011/06/whoopie-pies-with-salted-caramel.html">Whoopie Pies.</a><br />
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<a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Chocolate Buttercream</a> from my <a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html">Best Moist Chocolate Cupcake Recipe.</a><br />
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If you didn't already hear, I've started a second Etsy shop! <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile"><span style="color: black;">Coco's Kitchen</span></a>
is where I sell vintage cookbooks and vintage kitchen items. I'm adding
new items all the time, and I would love it if you checked it out, and favorited
my shop, and even spread the word, if that's your kind of thing. Thank you!<br />
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<a href="https://www.etsy.com/listing/171288196/vintage-new-old-stock-blue-lace?ref=shop_home_active_20">Vintage Blue Lace Tablecloth</a>, <a href="https://www.etsy.com/listing/110820402/vintage-fenton-milk-glass-spanish-lace?ref=shop_home_active_5">Fenton "Spanish Lace" Milk Glass Cake Stand</a>, <a href="https://www.etsy.com/listing/110750132/shelley-primrose-chintz-cake-plate-and?ref=shop_home_active_3&ga_search_query=shelley">Shelley Primrose Chintz Plate Set</a>, <a href="https://www.etsy.com/listing/129725303/vintage-rosinaqueens-china-daintyflower?ref=shop_home_active_17&ga_search_query=blue%2Bteacup">Rosina Queens Daintyflower teacup</a>, <a href="https://www.etsy.com/listing/106994864/on-sale-nippon-blue-with-pink-roses-and?ref=shop_home_active_3&ga_search_query=cream%2Band%2Bsugar%2Bblue">Antique Nippon Blue Cream and Sugar Set</a>, and <a href="https://www.etsy.com/listing/127342228/vintage-beautiful-round-fb-rogers?ref=shop_home_active_19">Vintage FB Rogers Silver Tray</a> available at my Etsy Shop, <a href="https://www.etsy.com/shop/HouseofLucien?ref=listing-shop-header-item-count">House of Lucien</a>. <br />
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<span style="font-size: x-large;"><strong></strong></span><br />
<br />
<span style="font-size: x-large;"><strong>Moist Banana Cupcakes</strong></span><br />
<br />
makes 24 cupcakes<br />
<br />
<strong>For the Cupcakes</strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
2 cups (310 g.) flour<br />
<br />
1 tsp. baking powder<br />
<br />
1 tsp. baking soda<br />
<br />
1/2 tsp. salt<br />
<br />
2 sticks (8 oz.) butter at room temperature<br />
<br />
1 1/4 cup (278 g.) white sugar <br />
<br />
1/2 cup (118 ml.) sour cream or yogurt, a yogurt with fat in it is best, meaning try not to use a nonfat yogurt<br />
<br />
1 Tablespoon vanilla extract<br />
<br />
4 eggs<br />
<br />
5 very ripe bananas mashed, or 2 cups mashed (16 oz.) (473 ml.)<br />
<br />
1 cup chopped walnuts - optional - I've made these cupcakes about 4 times now, and I haven't used nuts yet, but I plan to at some point, depending on who I serve them to.<br />
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Dried Banana Chips for topping, optional<br />
<br />
<br />
<span style="font-size: large;"><strong>Mascarpone Frosting</strong></span><br />
<br />
This amount of frosting will frost 24 cupcakes using about the same amount as I have used in the photos. <br />
<br />
<strong>Ingredients</strong><br />
<br />
3 - 8 oz. packages mascarpone cheese <br />
<br />
3 cups (315 g.) powdered sugar<br />
<br />
3 tsp. vanilla extract<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line 24 muffin cups with cupcake liners, greaseproof are best. <br />
<br />
In a large bowl with a hand mixer, or in the bowl of a stand mixer, add the room temperature butter, and sugar and beat until fluffy. Scrape down the sides of the bowl and mix again for a few seconds, just to make sure it's all been mixed in. <br />
<br />
In another large bowl, whisk together the dry ingredients. The flour, baking powder, baking soda, and salt. Set aside.<br />
<br />
Add the sour cream and vanilla to the butter/sugar mixture. Beat together until combined. Add the eggs, one at a time, and beat together. (I just start the mixer on low, and add an egg, wait a few seconds, add another, etc. until they have all been added.) (Of course I have the eggs cracked into a small bowl first, so as not to risk getting a piece of egg shell into my cupcakes.) Add the mashed bananas and mix again until combined. Scrape down the sides of the bowl and mix again just to be sure it's all been incorporated.<br />
<br />
Add the flour mixture to the wet mixture. Mix just until it's been combined. Be careful not to overmix it, now that you have added the flour, you don't want to overwork it. Just mix it until it's all been incorporated. Scrape down the bowl one more time, and mix it together. Stir in the nuts, (if using) just until they have been mixed in.<br />
<br />
Scoop with an ice cream scoop, or spoon with a spoon, the batter into the cupcake liners until they are about 2/3rds full. Bake for about 18-22 minutes until they pass a toothpick test. While cupcakes are baking, make the frosting, (directions below.)<br />
<br />
Cool on wire racks for 10-20 minutes. Then remove them from the muffin tins and finish cooling on wire racks until cool. <br />
<br />
Frost the cupcakes with the frosting and top with a dried banana chip, if desired.<br />
<br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Directions for Mascarpone Frosting</span></strong><br />
<br />
The mascarpone cheese is soft enough to be used straight from the fridge. It can be used cold, or at cool room temperature. If the cheese is at too warm of room temperature, it can melt like butter.<br />
<br />
Beat the mascarpone cheese with the vanilla extract for about a minute. Stop the mixer and add the powdered sugar. Start the mixer on low until the sugar has been mixed with the mascarpone, (to make sure it doesn't fly out of your mixer) continue beating on medium high for another minute or so. <br />
<br />
Refrigerate any leftover frosting. If you want to frost cupcakes after it's been refrigerated, you will need to beat it again. <br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com18tag:blogger.com,1999:blog-3259122415745946344.post-10040352683300418862014-03-09T19:00:00.000-07:002014-03-25T22:03:54.041-07:00Raspberry Filled and Frosted Cupcakes<br />
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<div style="text-align: center;">
<em>"The privilege of a lifetime is being who you are."</em> </div>
<div style="text-align: center;">
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- Joseph Campbell </div>
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I wanted to make some raspberry cupcakes since I started to see fresh raspberries in the stores. And I did! But, let's just say they didn't come out as expected.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_xR6GwNbSX5JCb2SGQHB6Cn1NQC4zj43hdUdrTmTLRRITOoGtop8CVGUtH2egInO4KKvbGuQRgEK8Wv0S1hO2SlTVCPacxLBhc5kDPcmTXg2MhwBPue96dB93J-RiiTWVEc_t_e4GPFL/s1600/houseoflucien+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_xR6GwNbSX5JCb2SGQHB6Cn1NQC4zj43hdUdrTmTLRRITOoGtop8CVGUtH2egInO4KKvbGuQRgEK8Wv0S1hO2SlTVCPacxLBhc5kDPcmTXg2MhwBPue96dB93J-RiiTWVEc_t_e4GPFL/s1600/houseoflucien+001.JPG" height="400" width="362" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureeing my raspberries</td></tr>
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As you can see in one of the photos below, they came out so, well, dark. I even dyed the batter pink, didn't help. In retrospect, I think I should have added some whitener, <a href="http://www.wilton.com/store/site/product.cfm?sku=603-1236">like this</a>. That may have brought the batter back to a more appealing pretty pink color like I wanted them to be. Oh well. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JdtNVDl_4Y2-_j5R4Lc8o1jYh9_TygWl3zU4TFYqHmQTD7QUP7DiwbsI89EhQPZxvmKF-t86XeEFA5fuUgG1rbWpeyf6d_i16zmqycCRBix16xXGynFqzHmpkNKNKqKaRtmPg2Bh0M9p/s1600/houseoflucien+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JdtNVDl_4Y2-_j5R4Lc8o1jYh9_TygWl3zU4TFYqHmQTD7QUP7DiwbsI89EhQPZxvmKF-t86XeEFA5fuUgG1rbWpeyf6d_i16zmqycCRBix16xXGynFqzHmpkNKNKqKaRtmPg2Bh0M9p/s1600/houseoflucien+006.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Putting them through a strainer to remove the seeds</td></tr>
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They tasted great. Had a good raspberry flavor, and great texture. The only thing I did was substitute raspberry puree and raspberry extract instead of strawberry in my <a href="http://alchemybaking.blogspot.com/2012/02/pink-velvet-cupcakes.html">Pink Velvet Cupcakes.</a> I just couldn't bring myself to serve them to anyone. I mean we eat with our eyes first, you know? I showed one to my husband and he said, "is it chocolate?" Umm, no. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cnhYe1K21mE-v4Irgkqao3YTlWfxRg32D4FaXubLNsyjHLPWcbkLpUtVWZgtfsacvNhf1xu_EiuXNYI4QIqYm27EwqE1TfngL-f1CDLEwhnXGPXCStbLwok6ygsEnQlNpiTnTjFzixlk/s1600/houseoflucien+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cnhYe1K21mE-v4Irgkqao3YTlWfxRg32D4FaXubLNsyjHLPWcbkLpUtVWZgtfsacvNhf1xu_EiuXNYI4QIqYm27EwqE1TfngL-f1CDLEwhnXGPXCStbLwok6ygsEnQlNpiTnTjFzixlk/s1600/houseoflucien+009.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You need to coax the puree through the strainer, you'll have a pile of raspberry seeds left over</td></tr>
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But sometimes out of mistakes, something wonderful appears. Isn't there a quote that goes something like that? <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IeTsHA6tQTAVVeXwJ1KvosVIczFl_6y5Qr1H1_F5GtiTun_-v77V4aRWwzbvEA8vzY6TlljpdqG51FqCNIYbIbUzHtXe1dvtzRsk1VJl0CnQZUlBNWEijN5CSSNpQSJTPbZDwz4aHEXd/s1600/houseoflucien+037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IeTsHA6tQTAVVeXwJ1KvosVIczFl_6y5Qr1H1_F5GtiTun_-v77V4aRWwzbvEA8vzY6TlljpdqG51FqCNIYbIbUzHtXe1dvtzRsk1VJl0CnQZUlBNWEijN5CSSNpQSJTPbZDwz4aHEXd/s1600/houseoflucien+037.JPG" height="400" width="371" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the raspberry cupcakes I made. They almost look like chocolate, or even red velvet cupcakes. :( I was sad. They actually taste pretty good, and had a good raspberry flavor. If you want to make them just substitute raspberries for the strawberries in these <a href="http://alchemybaking.blogspot.com/2012/02/pink-velvet-cupcakes.html">Pink Velvet Cupcakes</a> . I did add pink food coloring to these. Just raspberries are naturally dark.</td></tr>
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I needed to make a few batches of cupcakes for a gathering. I had my choice of flavors. This was one of the choices I made. And one of the favorites of the group. I had raspberries on the brain, so this is what I came up with.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0f6jRdEK261GPSRQ0grJlbZpsU4dM_RR_jQ-KztfY7F_RBBR2h7l0xvo8IJLr-amrnu2xPmuvjS1VSp88y8gHeli4_gq7-o0dKaxzwjP91mIMJWpc-zvjzH932hLvelKiiSyrdbT5ocbA/s1600/houseoflucien+055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0f6jRdEK261GPSRQ0grJlbZpsU4dM_RR_jQ-KztfY7F_RBBR2h7l0xvo8IJLr-amrnu2xPmuvjS1VSp88y8gHeli4_gq7-o0dKaxzwjP91mIMJWpc-zvjzH932hLvelKiiSyrdbT5ocbA/s1600/houseoflucien+055.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the raspberry cream cheese filling</td></tr>
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I also wanted to make a filled cupcake, people love filled cupcakes. I can't believe I've never posted about one here. This can be the start of something wonderful. Me posting about filled cupcakes more often.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7rjG6bIqMEeNwnW18i794EgGys_UoWs6WbtdP5Otiwo-aN5jv5hWi90bc9JHfITpApOUhMa3fRbll1V1AIMm94E76czfRW2wTPlhtTU4bnLH2e36p59KRodxG6WL30lvNALe5YnzxmvU/s1600/houseoflucien+059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7rjG6bIqMEeNwnW18i794EgGys_UoWs6WbtdP5Otiwo-aN5jv5hWi90bc9JHfITpApOUhMa3fRbll1V1AIMm94E76czfRW2wTPlhtTU4bnLH2e36p59KRodxG6WL30lvNALe5YnzxmvU/s1600/houseoflucien+059.JPG" height="400" width="391" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tip on the right is an actual tip for filling cupcakes made by Wilton. The tip on the left is a standard round tip, which can also be used to fill cupcakes. Just make sure the round tip is big enough to get the filling through. </td></tr>
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I started these by making a raspberry puree out of frozen raspberries. The great thing about unsweetened raspberries is that they are pretty tart and have a strong flavor. Making them a great ingredient to add to fillings and frostings. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W2XvK1x8hTh2_ZcQ-sbaaYZqXZSqP_uFRA74puuWlziToJjBLkhgPmkx6o6wGVh3BTVxyGC0mr4XFTJA7vlGfSSqaLY94Lz52Uj8jhHJeJaBGFC9LoaqEn-OUEeibwQXUUJw7qCG84E2/s1600/houseoflucien+063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W2XvK1x8hTh2_ZcQ-sbaaYZqXZSqP_uFRA74puuWlziToJjBLkhgPmkx6o6wGVh3BTVxyGC0mr4XFTJA7vlGfSSqaLY94Lz52Uj8jhHJeJaBGFC9LoaqEn-OUEeibwQXUUJw7qCG84E2/s1600/houseoflucien+063.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's my disposable bag with a filling tip</td></tr>
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The buttercream I used here is a typical American buttercream. Butter and powdered sugar with the added raspberry puree from the frozen raspberries. Usually the biggest complaint with this type of frosting is how sweet it is. I think the unsweetened raspberries offsets that sweetness well. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVeZIWTP5mSJgDu3-w_BBEX4LaL55xvBdjtlsSgBxu-LdciOBd56RYdVcAy6gowx9GH0c22EuOq1DO000CZAZVwAMgOwt9ZCc_8PkiLRfhoSwPWS5pXEkOQEk_867TjtWOHpHEK-CVYKK/s1600/houseoflucien+066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVeZIWTP5mSJgDu3-w_BBEX4LaL55xvBdjtlsSgBxu-LdciOBd56RYdVcAy6gowx9GH0c22EuOq1DO000CZAZVwAMgOwt9ZCc_8PkiLRfhoSwPWS5pXEkOQEk_867TjtWOHpHEK-CVYKK/s1600/houseoflucien+066.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put the tip in about 3/4 of the way through</td></tr>
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Don't get me wrong, it's still sweet. So if you're looking for a 'not too sweet frosting', maybe make another choice. Another option to overwhelm all of the sweetness in this frosting, is to add fresh lemon juice. Raspberries and lemon are flavors that go well together. Adding a few tablespoons to the frosting would certainly help add another dimension to the flavor and make the frosting more balanced. But like I said, I do like the frosting the way it is as well. So I'll leave that decision up to you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07-IxWJ3Km4ioyWDFJ7uVE1E8FtHVn4GIyGHIiaCxzFxrub0Ly9tkRXLDySA3Ieu8HL-M_HPTX13fkMO3sww393WMMpWCB2Yok_PEEyvF0-FtjfY9-CUdDcOL9nKDk2NgjjqRy7PUoZse/s1600/houseoflucien+069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07-IxWJ3Km4ioyWDFJ7uVE1E8FtHVn4GIyGHIiaCxzFxrub0Ly9tkRXLDySA3Ieu8HL-M_HPTX13fkMO3sww393WMMpWCB2Yok_PEEyvF0-FtjfY9-CUdDcOL9nKDk2NgjjqRy7PUoZse/s1600/houseoflucien+069.JPG" height="618" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill it up while lifting up, to fill the whole thing. Don't overfill it, or it will burst. See how this one is about to burst, starting to crack where the opening is. </td></tr>
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I do enjoy filling cupcakes, I think it's fun! And it's very little work for a big payback in the crowd pleasing department.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQQ41kmK-2oRuuKZimifrBSj9eidzGZC620KNzwTOIwsU_YxOgVYxlY7r9z5UoKNhB4Yhskq8-8wxVwAzTwydX8W4ioNFsqWdvANLqFIt18d6i4CvZsZjYt5k5Afsip2ZPK2wpiKPsWph/s1600/houseoflucien+072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQQ41kmK-2oRuuKZimifrBSj9eidzGZC620KNzwTOIwsU_YxOgVYxlY7r9z5UoKNhB4Yhskq8-8wxVwAzTwydX8W4ioNFsqWdvANLqFIt18d6i4CvZsZjYt5k5Afsip2ZPK2wpiKPsWph/s1600/houseoflucien+072.JPG" height="476" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I recommend using a test cupcake to fill it, then cut it open to see how you did. This one looks good. </td></tr>
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One more little thing - I know I don't post to this blog very often, but I actually have another cupcake post ready to go, already photographed! I haven't forgotten about you! I'll be back soon! <br />
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<span style="font-size: x-large;"><strong>Raspberry Filled and Frosted Cupcakes</strong></span><br />
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<strong>Ingredients</strong><br />
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1 batch of 24 or 25 white cupcakes, I strongly recommend my <a href="http://alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html">"The Best White and Fluffy Cupcake Recipe"</a> - baked and cooled <br />
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1 - 10 oz. (283 g.) package unsweetened frozen raspberries - thawed<br />
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<strong>For the Filling</strong><br />
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1 - 8 oz. (227 g.) package cream cheese, right out of the fridge is fine, or at cool room temperature<br />
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1 cup (105 g.) powdered sugar<br />
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1/3 cup (79 ml.) raspberry puree - from the frozen raspberries mentioned above<br />
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<strong>For the Raspberry Buttercream</strong><br />
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<strong> (this makes enough to generously frost 24 or 25 cupcakes, about the amount per cupcake I've used here. If you are spreading on the frosting I would halve this.)</strong><br />
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4 sticks (1 pound) butter - room temperature - salted or unsalted, if using unsalted, I'd add a little pinch of salt<br />
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10 cups (1025 g.) powdered sugar<br />
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1/2 cup (118 ml.) raspberry puree - from the frozen raspberries mentioned above<br />
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Fresh Raspberries for topping, if desired<br />
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<strong>Directions</strong><br />
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Start by pureeing the raspberries. If the raspberries are still frozen, put them in a pan on medium high heat and stir frequently until they are thawed and a liquid. Place them (from the pan, or from the bag if thawed) in a blender or food processor and puree. Pour this mixture through a fine mesh strainer sitting on top of a bowl to strain out the seeds. You will need to coax the mixture through the strainer using the back of a spoon. Work the mixture back and forth until all the puree is gone through, and only seeds remain. Discard the seeds and set aside the raspberry puree.<br />
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Make the filling - Place the cream cheese in the bowl of a stand mixer, or in a large bowl with a hand mixer. Blend the cream cheese until it's creamy and blended. Add the powdered sugar. Mix together until blended. Scrape down the sides of the bowl with a rubber spatula and mix again. Add the 1/3 cup of raspberry puree and blend again. Scrape down the bowl and blend until all is incorporated. <br />
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Spoon this mixture into a pastry bag fitted with a filling tip, (shown in photos above) or a round tip big enough to push the filling through. <br />
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Fill the cupcakes with the filling by pushing the tip 3/4 of the way down the cupcake, squeeze, then slowly lift up to fill the entire inside of the cupcake. I recommend using a test cupcake. Fill one, then cut it open to see if you filled it entirely. If you don't fill it with enough filling, the cupcake could just absorb the filling and not come across as a filled cupcake. Once you do a few and get a hang of it, it will go easy from there. Fill them up good, but don't overfill them. If you overfill them, they burst, or crack open. Set the filled cupcakes aside.<br />
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Make the Buttercream - At this point, I clean the bowl of my stand mixer and the paddle, to use it again to make the frosting. In the bowl of a stand mixer, or in a large bowl with a hand mixer, place the room temperature butter inside and beat it until creamy. Add half of the powdered sugar and blend, on low at first so you don't spray powdered sugar all over your kitchen, then on medium high to blend. Add the rest and blend again until it's all incorporated. Add the raspberry puree, a little at a time, add some and blend, add a little more and blend, etc. Until it's all been added. Scrape down the sides of the bowl and blend again. Blend until it's quite fluffy about 2 minutes more. <br />
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Use the buttercream to frost the cupcakes. Top with fresh raspberries, if desired.<br />
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Serve these at room temperature. They will need to be refrigerated eventually because of the cream cheese, but if you do, just bring them to room temperature before serving. If you don't the buttercream will be on the solid side, since you know, cause it's butter, and butter solidifies when cold.<br />
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I hope you love these like I do! <br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com3tag:blogger.com,1999:blog-3259122415745946344.post-9420785350123602762014-01-23T21:22:00.002-08:002014-01-23T21:28:05.702-08:00Homemade Boursin Cheese Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NiMWCl1f3z3s_DkTNyYcLB-wDGBFqCqbtonnyaYWrR8l13ExCnN2rp0Nrgmm8fR9x-9_jqzyWKFqIyoAocPBnGFatC48oIIsod7XCa3Qb9pRdbTccTVHr4RHPPjGcxiltXFr-nO-eoS2/s1600/Homemade+Boursin+Cheese+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NiMWCl1f3z3s_DkTNyYcLB-wDGBFqCqbtonnyaYWrR8l13ExCnN2rp0Nrgmm8fR9x-9_jqzyWKFqIyoAocPBnGFatC48oIIsod7XCa3Qb9pRdbTccTVHr4RHPPjGcxiltXFr-nO-eoS2/s1600/Homemade+Boursin+Cheese+Recipe.JPG" height="592" width="640" /></a></div>
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<dt class="quote"><span style="font-family: inherit;"><em>"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."</em></span></dt>
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<span style="font-family: inherit;">- Fernand Point</span> </div>
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I live a few hours outside of Seattle. I've never seen so much team spirit in all of my life! At first, I really couldn't figure out why so many people were wearing blue and green this past few weeks. Then as time went by, I finally figured it out. People are talking about their beloved team, the Seattle Seahawks, everywhere I go. On the radio, at the grocery store, even at the salon. I've never seen anything like it.<br />
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Their pride is contagious. I've become so proud and excited myself about this football team. I don't even know how the game is played. But I will be watching with my husband, as he talks me through the game. Super Bowl is coming, and you'll need to serve something yummy that pleases everyone. This is one of those things.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eZQcQ4KqAKnzh5J2n-YTpIpmt89REvL5a1uHWCjPp_5D6JMYOYTIstLVweSUdrOQPb9hew6Y6fOQoQ5F2XEgzG1gYBY0BnoRf1ZXz6mFS44QQbcFDUfNzA_MjKFO0weAbdaFmDABVomU/s1600/boursin+and+hol+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eZQcQ4KqAKnzh5J2n-YTpIpmt89REvL5a1uHWCjPp_5D6JMYOYTIstLVweSUdrOQPb9hew6Y6fOQoQ5F2XEgzG1gYBY0BnoRf1ZXz6mFS44QQbcFDUfNzA_MjKFO0weAbdaFmDABVomU/s1600/boursin+and+hol+003.JPG" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few simple ingredients (with a few herbs/spices) combine together to make this irresistible spread.</td></tr>
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This is my kind of recipe. Simple, easy and inexpensive, but sure doesn't taste like it. A big payoff, for about 10 minutes worth of work. When I say payoff, I mean people rave about it, they love this stuff. They might even expect you to bring it along to every party you are invited to here on out. Don't say I didn't warn you.</div>
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I've been making this spread for a while now and been wanting to share it with you. If I have the cream cheese in the house, I always have the other ingredients on hand, so it's a cinch to whip up on the fly. It can also be frozen for months without losing it's great creamy texture. So if you have company stopping by unexpectedly, you can have some ready quickly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffpR4mF2r7w7NLuefIxDI4FxprS70P-bw9SYx5Dcns_a2_dfbGneG1fp3OV_TCd2pmwQiGsg7xvFHBZlfJ2IG-sYseRIp0_jn0896L-iyhs6U7guRmODntOwIHN2kU0mO_7qHqiebN_F-/s1600/boursin+and+hol+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffpR4mF2r7w7NLuefIxDI4FxprS70P-bw9SYx5Dcns_a2_dfbGneG1fp3OV_TCd2pmwQiGsg7xvFHBZlfJ2IG-sYseRIp0_jn0896L-iyhs6U7guRmODntOwIHN2kU0mO_7qHqiebN_F-/s1600/boursin+and+hol+012.JPG" height="400" width="400" /></a></div>
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Sure it's perfect for an appetizer served with crackers and vegetables like I've shown here, but it can also be enjoyed in many other ways.</div>
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Such as: </div>
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- Garlic Bread - spread it on bread like you would for regular garlic bread and broil it under the broiler</div>
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- Use it as a spread on sandwiches instead of mayo</div>
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- Thin it with milk to use as a pasta sauce</div>
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- Use it as a topping for a baked potato or other vegetables<br />
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- Put it in your mashed potatoes instead of butter<br />
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As a filling for chicken like this <a href="http://www.simplyrecipes.com/recipes/stuffed_herbed_chicken_with_boursin_cheese/"> Boursin Stuffed Chicken</a><br />
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- Mixed in with scrambled eggs or in an omelet<br />
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- On top of a steak like you would with regular butter<br />
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and of course<a href="http://www.boursin.com/en_us/">, Boursin.com</a> has lots of recipe ideas<a href="http://www.boursin.com/en_us/Recipes/Recipes-by-Category">, here</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7spfPRC2qLxPsEWIjtXIOfpk2iO6Ck1_m9dTu3f_JhJeyjrDqABJsd5HCWsob-1FoUs5IUR4mkYI3-6Spu8op3hiSOU_bGh33vdR9ji9BoIHhs99zp3-56ubuN8mWEliuAKeNdQUi3HQc/s1600/boursin+cheese+in+mixing+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7spfPRC2qLxPsEWIjtXIOfpk2iO6Ck1_m9dTu3f_JhJeyjrDqABJsd5HCWsob-1FoUs5IUR4mkYI3-6Spu8op3hiSOU_bGh33vdR9ji9BoIHhs99zp3-56ubuN8mWEliuAKeNdQUi3HQc/s1600/boursin+cheese+in+mixing+bowl.JPG" height="367" width="400" /></a></div>
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Another plus to this recipe is the cost. A box of Boursin cheese is about 4 or 5 bucks, and the package is a little over 5 oz. This recipe makes 12 oz. and costs at most 2 dollars or maybe 2.50, (depending on what brand of cream cheese you purchase) so you get double the amount at half the cost, or even less. What a deal! </div>
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Happy Super Bowl Sunday! I hope your team wins. (If your team is from Seattle, I mean.)</div>
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<a href="https://www.etsy.com/listing/168799249/large-vintage-footed-silverplated?ref=shop_home_active_5">Large Footed Vintage Silver Butlers Serving Tray</a>, <a href="https://www.etsy.com/listing/127802514/vintage-leonard-crystal-and-silverplate?ref=shop_home_active_15">Vintage Leonard Silver and Glass Relish Tray</a> (holding celery and carrots), <a href="https://www.etsy.com/listing/99581688/vintage-international-silver-co-and-wm?ref=shop_home_active_6">International Silver Vintage Jam Dish (holding the cheese),</a> and <a href="https://www.etsy.com/listing/176894735/vintage-international-silver-party-set?ref=shop_home_active_3">Vintage International Silver Bowl with Spoon (holding the tomatoes),</a> available in my Etsy Shop, <a href="https://www.etsy.com/shop/HouseofLucien?ref=listing-shop-header-item-count">House of Lucien.</a> <a href="https://www.facebook.com/pages/House-of-Lucien/380313082044023">Follow House of Lucien on Facebook! </a><br />
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I've started a second Etsy shop! <a href="https://www.etsy.com/shop/cocoskitchen?ref=ss_profile">Coco's Kitchen</a> is where I sell vintage cookbooks and vintage kitchen items. I'm adding new items all the time, and I would love it if you checked it out, and favorited my shop, and even spread the word, if that's your kind of thing. Thank you!<br />
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<strong><span style="font-size: x-large;">Homemade Boursin Cheese Recipe</span></strong><br />
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makes 12 oz. (340 g.) or about a cup and a half. Recipe can easily be doubled<br />
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<strong>Ingredients</strong><br />
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1 - 8 oz (227 g.) package of cream cheese - at room temperature<br />
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1 stick (1/2 cup) or (114 grams) butter - at room temperature<br />
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2 cloves of garlic, minced or put through a garlic press<br />
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1/2 tsp. dried oregano<br />
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1/2 tsp. dried basil<br />
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1/2 tsp. dried thyme<br />
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OR instead of the 3 above, use about 1 - 1 1/2 tsp. of an Italian Seasoning blend<br />
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Freshly ground black pepper - to taste<br />
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Salt - to taste, a few pinches<br />
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<strong>Directions</strong><br />
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Place all of the ingredients in the bowl of a stand mixer and mix it all together for a few minutes. Stop the mixer and scrape everything down with a spatula and mix again for a minute or two. Conversely, you can do the same thing in a food processor. <br />
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A variation to this recipe is to make a roasted garlic version, if you don't like raw garlic. Just replace roasted garlic with the fresh. If you are using roasted garlic I may add one or two more cloves.<br />
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This is better the next day when the flavors have a chance to meld. Bring to room temperature before serving.<br />
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This keeps in the fridge for about a week. Or it freezes well for 4 or 5 months. Just make sure it's wrapped very well so no air can get in. Bring to room temperature before serving.<br />
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I hope you love this recipe as much as I do! <br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com6tag:blogger.com,1999:blog-3259122415745946344.post-59423454353834965252013-12-08T15:36:00.000-08:002013-12-08T17:45:08.272-08:00Mini Dark Chocolate Cupcake Bites<br />
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<em>“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”</em> </div>
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- Bob Hope</div>
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My favorite time of year! It's not just Christmas coming very soon, but my birthday is December 11th, this upcoming Wednesday. So needless to say, this is the best time of year for me! Combined with December being a month that is filled with baking and shopping, well you could say I'm in heaven.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJlJvAFzTx4XOXXVOscdXLCM8z0RiwSsrJEqI3YseYE-OBaxqfk74tJq2AfmgJ4UG511FcGoDX0OZw9q7l0-3UMbYgL9X58gU1qEr6uasj0nTwWM07hZGxWbQJ7L650RIgqgzCnfy-OxT/s1600/cupcakes+house+of+lucien+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJlJvAFzTx4XOXXVOscdXLCM8z0RiwSsrJEqI3YseYE-OBaxqfk74tJq2AfmgJ4UG511FcGoDX0OZw9q7l0-3UMbYgL9X58gU1qEr6uasj0nTwWM07hZGxWbQJ7L650RIgqgzCnfy-OxT/s400/cupcakes+house+of+lucien+009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a combination of a dark chocolate bar and these chocolate chips. If you use chocolate chips make sure they are good quality. These Guittard ones are my favorite. They come in extra dark, semi sweet, milk and white. I think they are some of the best chocolate chips out there. </td></tr>
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Christmas is a time of yummy sweet treats. There are always lots of cookie parties, office parties, and open houses that are filled with confections and goodies of all kinds.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7y-ABqbW3BRLI53-Sbp1Su24ECa4ciHLNtaHeuUDkHoVC9nE_rCLaovU80EIJAGXrrWiT8aI6QCBVVc8zw_SKlMKFdrWVcMMtkQvIWeE7e5jTTZzZEd56YckwD730gQ6WI1CPbmu2R50J/s1600/cupcakes+house+of+lucien+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7y-ABqbW3BRLI53-Sbp1Su24ECa4ciHLNtaHeuUDkHoVC9nE_rCLaovU80EIJAGXrrWiT8aI6QCBVVc8zw_SKlMKFdrWVcMMtkQvIWeE7e5jTTZzZEd56YckwD730gQ6WI1CPbmu2R50J/s400/cupcakes+house+of+lucien+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopping the chocolate</td></tr>
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If you have one of these holiday parties to attend, I recommend making these chocolatey morsels of goodness. They will certainly be the star of the party!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiu5MMQG-cdgP27sdkxUpy4q0lgvdonlIBD4FdS5n-fw2g6uaBgaRTehOlUKs9_-fJ-XkJcBQUqP5G1250pthiByZ8WBI6Uz9JZUfBPOBJEJNFp9LqqIoRFWCjNDwezk4MGDER_1eifOK1/s1600/cupcakes+house+of+lucien+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiu5MMQG-cdgP27sdkxUpy4q0lgvdonlIBD4FdS5n-fw2g6uaBgaRTehOlUKs9_-fJ-XkJcBQUqP5G1250pthiByZ8WBI6Uz9JZUfBPOBJEJNFp9LqqIoRFWCjNDwezk4MGDER_1eifOK1/s640/cupcakes+house+of+lucien+015.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of my ingredients ready to go. This recipe is quite easy, no mixer needed.</td></tr>
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These little cupcakes are based on the Chocolate Friands recipe from the famous, <a href="http://www.tartinebakery.com/">Tartine Bakery</a> in San Francisco. Friand means a small rich cake. The idea is if you are going to eat something rich and decadent, it better be good, especially if it's just a few bites. So why not have the best, most gratifying and delectable mouthful of your life? <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gDpnkk1StVUZdKa7rks4IJFZJtmCm_kUHkK2laUS8oHH-NQN88mI7toNp5BqLkW36vEjXlgy5ZXMQTcw3apfAMciNmbHybdmoTDsiIkISApQiJkcQeBOlxRS0Wf2Q4RmVVjiCRIF4Nb4/s1600/cupcakes+house+of+lucien+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gDpnkk1StVUZdKa7rks4IJFZJtmCm_kUHkK2laUS8oHH-NQN88mI7toNp5BqLkW36vEjXlgy5ZXMQTcw3apfAMciNmbHybdmoTDsiIkISApQiJkcQeBOlxRS0Wf2Q4RmVVjiCRIF4Nb4/s320/cupcakes+house+of+lucien+017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the hot butter to my chocolate</td></tr>
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They say these are “satisfyingly extra rich and moist." And they're right. They aren't as dense as a brownie. They are very chocolatey, like a brownie, but the texture, while not like a typical cake, they are sort of a cross between a brownie and a cake. The texture is light and moist and really melts in your mouth. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYk6zEcfSQTNZeN3-G3QyOQX36crI52m_gaivF5GGis3AKLn6GrwPitO-UzOiRtznSVfjKoYoXww8dsvsphIoZq5xFoukIkgIkR30PwBk_xvBAb3jlfoi50kvihb01bfsSRz_1FnrzyCL/s1600/cupcakes+house+of+lucien+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYk6zEcfSQTNZeN3-G3QyOQX36crI52m_gaivF5GGis3AKLn6GrwPitO-UzOiRtznSVfjKoYoXww8dsvsphIoZq5xFoukIkgIkR30PwBk_xvBAb3jlfoi50kvihb01bfsSRz_1FnrzyCL/s400/cupcakes+house+of+lucien+018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My melted chocolate</td></tr>
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I topped these with candy canes since it's Christmas time. But you don't need to top them with anything other than the ganache icing. Or you can use sprinkles, for a festive touch without the taste of peppermint. The candy canes add a bit of crunch to the tops as well as the minty flavor. If you are a chocolate mint lover, you could even add a teaspoon of pure peppermint extract to the batter to bring home the peppermint flavor.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1KWo-OPTawlldPXM9m1R7ZTfSFOYraLABVZZt0OWt0LzDv_z7qJjoe8COeVIQV9pMwKWGQ2ndVBFyzc3FEJkxjyg0TEDO1xYmexUu53lnkTnaHLe-ybjGguIwBzY-orS7gE-Of4CXoQZ/s1600/cupcakes+house+of+lucien+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1KWo-OPTawlldPXM9m1R7ZTfSFOYraLABVZZt0OWt0LzDv_z7qJjoe8COeVIQV9pMwKWGQ2ndVBFyzc3FEJkxjyg0TEDO1xYmexUu53lnkTnaHLe-ybjGguIwBzY-orS7gE-Of4CXoQZ/s320/cupcakes+house+of+lucien+021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My batter is ready</td></tr>
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I use dark chocolate for the recipe. I recommend using the best chocolate you can get your hands on. Or use some good quality chocolate chips. Since this recipe is simple, and doesn't have a lot of ingredients, the flavor of the chocolate really shines through. So if you splurge on some great chocolate, it will pay off here. You can really taste it. And the aroma while these are cooking? Oh, it's heavenly. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVLhcfMIzR6TVJoQ3_bli2Ii43VyIEp6FBY5zTomTYjZgYng5ODZqAPRs_uff1xOhu2HhYBoAdAq93VXy4NV2Df_5d6NpD0czumZIOP4V9XGeairqOxVsyzOSryzY92tCH0ldVwzvojMf/s1600/cupcakes+house+of+lucien+026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVLhcfMIzR6TVJoQ3_bli2Ii43VyIEp6FBY5zTomTYjZgYng5ODZqAPRs_uff1xOhu2HhYBoAdAq93VXy4NV2Df_5d6NpD0czumZIOP4V9XGeairqOxVsyzOSryzY92tCH0ldVwzvojMf/s400/cupcakes+house+of+lucien+026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I accidentally used the silver cups on the right. I realized later that they are much smaller than a regular mini muffin cup. The ones on the left is the traditional size of a mini cupcake. So I made a lot more smaller cupcakes than I set out to make. </td></tr>
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This is a really special time of year, not just because of the reasons I gave above. It is a time of friends and family, and of communion. I will be traveling to Orange County, California to visit mine in the beginning of January. I am grateful for them. I love seeing my dad, and my sisters, and my friends. My oldest sister has the cutest and sweetest little boy ever, and I miss him. I miss them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIgefh0FtFDX8bOv3c5WLyjXmKkOW5HcaXjBSi8KBrKk0Uhis5XtQEA0XuoolhPdIun4-Q5_eP-cDUO01zJ2hGWfLvj3zULGCd1RImJw_ynlOGOAnVoAQSOGge63aromDPjcq9DpoZjaa/s1600/cupcakes+house+of+lucien+035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIgefh0FtFDX8bOv3c5WLyjXmKkOW5HcaXjBSi8KBrKk0Uhis5XtQEA0XuoolhPdIun4-Q5_eP-cDUO01zJ2hGWfLvj3zULGCd1RImJw_ynlOGOAnVoAQSOGge63aromDPjcq9DpoZjaa/s640/cupcakes+house+of+lucien+035.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling my cups</td></tr>
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Merry Christmas to you all! Happy Holidays! I wish you a peace filled season that is abundant with joy and love.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXxGGMVzbBexGAaPczk6kZ0yW-KzXt0kAPHiCq8gegSxbNcdTCek2gV0imKaSurglgJQsH41R_fPKkhimxYIeAQmvqv2jIHBsklRryKurgFXMcux8qyLKn7nDF61q_HfRuIOHZzubiMLM/s1600/cupcakes+house+of+lucien+029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXxGGMVzbBexGAaPczk6kZ0yW-KzXt0kAPHiCq8gegSxbNcdTCek2gV0imKaSurglgJQsH41R_fPKkhimxYIeAQmvqv2jIHBsklRryKurgFXMcux8qyLKn7nDF61q_HfRuIOHZzubiMLM/s640/cupcakes+house+of+lucien+029.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven</td></tr>
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One more thing I want to let you know. Something I've been working on a lot lately. I've opened a second Etsy shop, called, <a href="https://www.etsy.com/shop/cocoskitchen">Coco's Kitchen</a>. I named it after our beloved dog, Coco, just as House of Lucien is named after our Papillon, Lucien. At this shop I'm selling vintage cookbooks and vintage kitchen items, as well as a few pots and pans. Even a <a href="https://www.etsy.com/listing/171173835/vintage-cousancesle-creuset-2-pot-set-18?ref=shop_home_feat">vintage Le Creuset set of pans</a>, before they were Le Creuset, they were called Cousances. I've been adding items to it daily, and will continue to do so in the upcoming weeks and months. So if that's your thing, please favorite my shop, share it with your friends and come back soon! I don't even have a banner for it up yet, but that is coming soon as well. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDhJ3m3KxyokpTaqAPTe4W9pWdeLHAvfGMWukvPlFO6LKyt2kWUhfN407GRRWwDcPnR4SR5livxC5HYQ8eY6wWJLPSdcJarwNMe5KvMXFIf_8YcVfDBaDSQrKygF3tCo6NzCMzbZadURz/s1600/cupcakes+house+of+lucien+032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDhJ3m3KxyokpTaqAPTe4W9pWdeLHAvfGMWukvPlFO6LKyt2kWUhfN407GRRWwDcPnR4SR5livxC5HYQ8eY6wWJLPSdcJarwNMe5KvMXFIf_8YcVfDBaDSQrKygF3tCo6NzCMzbZadURz/s400/cupcakes+house+of+lucien+032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't these look great? They are very chocolatey, but not as dense as a brownie. They really melt in your mouth. The perfect bite of chocolate. These are deliberately small, since most people only want a small bite of something so rich, making these little morsels perfect for parties.</td></tr>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8BELhUw7ZsLQKzz6vO5APY-3Kgh1vkae9xS2BUey60HHsg6jJFkF0Fiuri3ijIX08AzKm2bAvpkgCqVxZNqJX442uWh1scp-wHdBO255OtNYrVGk_rcxLtQ66MuJc0gRY1fwv8mEBrx7/s1600/cupcakes+house+of+lucien+042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8BELhUw7ZsLQKzz6vO5APY-3Kgh1vkae9xS2BUey60HHsg6jJFkF0Fiuri3ijIX08AzKm2bAvpkgCqVxZNqJX442uWh1scp-wHdBO255OtNYrVGk_rcxLtQ66MuJc0gRY1fwv8mEBrx7/s640/cupcakes+house+of+lucien+042.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decorated my pot rack for Christmas. I collect different pots and pans. My favorites are the copper pots from France, and the silver plated pots. One of the copper pots is silver plated, it was made in Denmark, probably around mid century. Silver is an even a better conductor of heat than copper and it's food safe unlike copper. They don't make them anymore, since metals are so much more expensive than they used to be.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFAUYMwNei62eaqiKy-kxvZ_En5diOiYGh-rQPoUmNFUSec9lTwFB0q60i4iAy8NTVDatatgcbkvtzAEzZUhfv3dWHhpfF8wix8zhBwxQ1iZG46wcRgs64sEZFsMY2jq-SSrzK1LZZuTW/s1600/cupcakes+house+of+lucien+048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFAUYMwNei62eaqiKy-kxvZ_En5diOiYGh-rQPoUmNFUSec9lTwFB0q60i4iAy8NTVDatatgcbkvtzAEzZUhfv3dWHhpfF8wix8zhBwxQ1iZG46wcRgs64sEZFsMY2jq-SSrzK1LZZuTW/s640/cupcakes+house+of+lucien+048.JPG" width="628" /></a></div>
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<span style="font-family: Georgia;"><em>"Blessed is the season which engages the whole world in a conspiracy of love!"</em> </span></div>
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<span style="font-family: Georgia;">-Hamilton Wright Mabie</span><!--QSO--></div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY4tP6UdMLCO47Vg0zWyT7uAChvIx792dfRtAyfqZN1lwx9GKAsM7ZiPrjSQNtsIoPkdw_4ArOMnFiNi74RaDpivYSNaW3RD8y6upEzBs3jpVCr_9KF9koQjs6TWol0Qvdp4qhId2hUXB/s1600/christmas+2013+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY4tP6UdMLCO47Vg0zWyT7uAChvIx792dfRtAyfqZN1lwx9GKAsM7ZiPrjSQNtsIoPkdw_4ArOMnFiNi74RaDpivYSNaW3RD8y6upEzBs3jpVCr_9KF9koQjs6TWol0Qvdp4qhId2hUXB/s640/christmas+2013+010.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's our little Coco, sitting on the ottoman.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjz_hrUeZZS3_dO0Dgzfcs548XmDYjGZHZ5B4YVlolT2-G7JToQO98H4Rkg3Qrg7-LbOspQYkqesI6kraPOYMs69UEbHipLtW3EkI_jHI3MYxnHC5RXTiyfX6VjfA6CkIuH_LwLJNQU-6/s1600/cupcakes+house+of+lucien+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjz_hrUeZZS3_dO0Dgzfcs548XmDYjGZHZ5B4YVlolT2-G7JToQO98H4Rkg3Qrg7-LbOspQYkqesI6kraPOYMs69UEbHipLtW3EkI_jHI3MYxnHC5RXTiyfX6VjfA6CkIuH_LwLJNQU-6/s640/cupcakes+house+of+lucien+052.JPG" width="462" /></a></div>
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<em>“Christmas is doing a little something extra for someone.”</em><br />
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- Charles M. Schulz</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNgQxIOZU4FB6a1gyOEmAvy3MTaD21-I9DmND2gxZ7_MEGqwwfMW4pi_ej7EjuP3kSMy0j22tyFgCPtuAYMSStNLwYL6Ysvt5nm9wYJG3g35JMQPN19_UXJiJUGXaHwECfjmXFEQWCDUI/s1600/cupcakes+house+of+lucien+068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNgQxIOZU4FB6a1gyOEmAvy3MTaD21-I9DmND2gxZ7_MEGqwwfMW4pi_ej7EjuP3kSMy0j22tyFgCPtuAYMSStNLwYL6Ysvt5nm9wYJG3g35JMQPN19_UXJiJUGXaHwECfjmXFEQWCDUI/s640/cupcakes+house+of+lucien+068.JPG" width="640" /></a></div>
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<em>“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace."</em><br />
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-Agnes M. Pahro </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYzhhCOIkQ7T77JSHxb5yF34S0DiUVJTfVlhg5WBpL1cvqaltvLzMRHGlWMJfIOKMIXoNsLpt7eyRe4xmL_lrCoTNRWHAL9Put7upPKsWEU_Z0En0zb_ZN-StruidJgHEi7hWfuzJwEZd/s1600/cupcakes+house+of+lucien+071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYzhhCOIkQ7T77JSHxb5yF34S0DiUVJTfVlhg5WBpL1cvqaltvLzMRHGlWMJfIOKMIXoNsLpt7eyRe4xmL_lrCoTNRWHAL9Put7upPKsWEU_Z0En0zb_ZN-StruidJgHEi7hWfuzJwEZd/s320/cupcakes+house+of+lucien+071.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My ganache is ready for frosting the cupcakes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCWyAL3hTv61oxgYXrb_OGE7cid07IINEjB8_DSKNs8AjM6eI18_KNJaXT4yuz098Ti2Pi00A1EQvpsDzrnCVXgsIqY3oWiI7go8z40UYoYnM5fMDm_ytPsIByFfdXog4iSM_IR9XrTnq/s1600/cupcakes+house+of+lucien+074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCWyAL3hTv61oxgYXrb_OGE7cid07IINEjB8_DSKNs8AjM6eI18_KNJaXT4yuz098Ti2Pi00A1EQvpsDzrnCVXgsIqY3oWiI7go8z40UYoYnM5fMDm_ytPsIByFfdXog4iSM_IR9XrTnq/s400/cupcakes+house+of+lucien+074.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A just frosted gem. I used a spatula for frosting, but you could just dip them in the ganache. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxPfO4xwwOeLaKJq_wqBGwtqjQPBMCiW6fqPjmgRCqamWhdUPGN-AFo_e5MDrK6UMa_G8Kskms2XnZXn2qCE0QwykULptx9xyASc7yz89GP1Rg1MKY05jvrrGeQFQesoraqTzR52mvM87/s1600/cupcakes+house+of+lucien+205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxPfO4xwwOeLaKJq_wqBGwtqjQPBMCiW6fqPjmgRCqamWhdUPGN-AFo_e5MDrK6UMa_G8Kskms2XnZXn2qCE0QwykULptx9xyASc7yz89GP1Rg1MKY05jvrrGeQFQesoraqTzR52mvM87/s640/cupcakes+house+of+lucien+205.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I added candy canes and red sprinkles, since candy canes alone didn't read as candy canes, it seemed like there wasn't enough red on them, so I added the red sprinkles on top. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QAPrTCZ7Vn6PALZ2o-dw8nsR7_OS3o65EcV_TyQ47LzJ0eHlx1EptoRMdbXXN07GQ3gCH4A4wLZxkqGfRpW7TEDQoXdmM8AxHKo-HIlO71ArpL_UGsuiSVci-eyO1rSzKQmMT2dZQryX/s1600/cupcakes+house+of+lucien+252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QAPrTCZ7Vn6PALZ2o-dw8nsR7_OS3o65EcV_TyQ47LzJ0eHlx1EptoRMdbXXN07GQ3gCH4A4wLZxkqGfRpW7TEDQoXdmM8AxHKo-HIlO71ArpL_UGsuiSVci-eyO1rSzKQmMT2dZQryX/s400/cupcakes+house+of+lucien+252.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You don't need to top these with candy canes, you could just add sprinkles.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4qEfEucxa9jdm7R35ij8wFcJo1aA1bAndWXy5-2o2sSXW4_q2YUbFQ3ImmlOBjDhBLiX9Kw4IR7W6CqRREi7wYPWAv1VHFWNJ2RNKmL1tVajfe0bLq46yrzhZ9KyEs0kX9NmDP5xjskC/s1600/cupcakes+house+of+lucien+229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4qEfEucxa9jdm7R35ij8wFcJo1aA1bAndWXy5-2o2sSXW4_q2YUbFQ3ImmlOBjDhBLiX9Kw4IR7W6CqRREi7wYPWAv1VHFWNJ2RNKmL1tVajfe0bLq46yrzhZ9KyEs0kX9NmDP5xjskC/s640/cupcakes+house+of+lucien+229.JPG" width="544" /></a></div>
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<a href="https://www.etsy.com/listing/172190223/vintage-chrome-2-tiered?">Vintage Chrome 2 Tiered Cake/Cupcake Stand</a> available at my Etsy Shop,<a href="https://www.etsy.com/shop/HouseofLucien"> House of Lucien.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz01YilVm9z0j9qyh18MZMx3u1N6fTXeAW_2ehW3hoBEhEmHzPMJrQnNsBlaE2IiTnVOKnusrZDsweNX_lglybh8wJ4z4u_PwoqilU9wQ2MVcAlz-eHmmsRzItheifIdFGUqmlllCwxdrE/s1600/cupcakes+house+of+lucien+140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz01YilVm9z0j9qyh18MZMx3u1N6fTXeAW_2ehW3hoBEhEmHzPMJrQnNsBlaE2IiTnVOKnusrZDsweNX_lglybh8wJ4z4u_PwoqilU9wQ2MVcAlz-eHmmsRzItheifIdFGUqmlllCwxdrE/s640/cupcakes+house+of+lucien+140.JPG" width="640" /></a></div>
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<a href="https://www.etsy.com/listing/98502336/vintage-crown-sterling-silver-and-boopie?ref=shop_home_active">Small Sterling Silver and Glass Vintage Cake Stand</a>, <a href="https://www.etsy.com/listing/160535827/vintage-wm-rogers-silver-plated-cake?ref=shop_home_active">Wm Rogers Silverplated Vintage Cake Stand</a>, <a href="https://www.etsy.com/listing/172178470/vintage-pressed-glass-2-tiered?ref=shop_home_active">Vintage Pressed Glass 2 Tiered Stand</a>, and <a href="https://www.etsy.com/listing/172181582/beautiful-vintage-grey-damask-cotton?">Vintage Grey Damask Tablecloth</a> available at my Etsy Shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>. <br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Falchemybaking.blogspot.com%2F2013%2F12%2Fmini-dark-chocolate-cupcake-bites.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-zQ6U4dn3sWI%2FUqQVK1mnJ3I%2FAAAAAAAADAw%2FqTeDKwUOuZs%2Fs640%2Fcupcakes%2Bhouse%2Bof%2Blucien%2B188.&description=The%20Alchemist%20-%20Mini%20Dark%20Chocolate%20Cupcake%20Bites%20-%20These%20little%20morsels%20are%20moist%2C%20rich%2C%20and%20full%20of%20dark%20chocolate%20flavor.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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<strong><span style="font-size: x-large;">Mini Dark Chocolate Cupcake Bites</span></strong><br />
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This recipe is adapted from the Chocolate Friands Recipe from Tartine Bakery in San Francisco, Ca.<br />
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Makes about 24 Miniature Cupcakes<br />
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<strong>Ingredients for Cupcakes</strong><br />
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6 oz. (170 g.) good quality dark chocolate, chopped or good quality dark chocolate chips<br />
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1 cup (228 g.) butter<br />
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1 1/2 cups (275 g.) white granulated sugar<br />
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3/4 cup (102 g.) all purpose flour <br />
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2 Tablespoons cornstarch<br />
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1/2 tsp. salt<br />
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4 eggs<br />
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<strong>Ingredients for Ganache Icing</strong><br />
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4 oz. (113 g.) good quality dark chocolate, chopped, or good quality dark chocolate chips<br />
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2/3 cup (157 ml.) heavy cream<br />
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<strong>For Topping</strong><br />
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about 5 standard size candy canes, chopped<br />
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red sprinkles<br />
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<strong>Directions</strong><br />
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Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line 2 mini muffin pans with mini cupcake liners and set aside. <br />
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Start making the cupcakes. In a large heatproof bowl, place the chopped chocolate. In a small saucepan melt the butter until it's very hot. Pour the butter over the chocolate and whisk until smooth. In a medium bowl whisk together the flour, sugar, cornstarch and salt. Gradually add the flour mixture to the melted chocolate and whisk until all is incorporated. Add 2 of the eggs and whisk, then add the other 2, whisk again, until it's mixed together. Don't overmix the batter, just mix it until it's all incorporated.<br />
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Spoon the batter into the muffin cups till they are 3/4 full. Bake about 15 minutes, until the tops start to crack. Let them cool on a wire rack for about 10 minutes, and then remove from tins and let cool on racks.<br />
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When the cupcakes are cool, make the icing. You can't frost them until they are cool, and you don't want the ganache sitting too long, since it hardens has it sits. So wait until they have cooled to make it. Or make the cupcakes the night (or day before) and store them in the refrigerator in an airtight container.<br />
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To make the Ganache Icing - Place the chopped chocolate or chocolate chips in a heat proof bowl. Heat the cream in a small saucepan until it just starts to boil. Don't bring it to a full boil. Pour it over the chopped chocolate, (or chocolate chips.) Let it sit for 2 minutes or so to melt the chocolate. Stir it together until the cream is completely incorporated into the chocolate and the chocolate is completely melted and smooth. Top the cooled cupcakes with the ganache by spreading it on, or dipping them into it. Then add some chopped candy canes and sprinkles while the frosting is still wet. Let them sit for about an hour to set up.<br />
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These are best served the same day they are made. Or you can make the cupcakes the night or day before (as mentioned above) and frost them the day they are served. When they have set up, they can be refrigerated in an airtight container for a few days.<br />
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I hope you love this recipe as much as I do! <br />
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Happy Baking!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com2tag:blogger.com,1999:blog-3259122415745946344.post-60759131620634997342013-11-15T15:04:00.000-08:002013-11-16T11:01:02.586-08:00The Best Pumpkin Pie Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttAvD7dCPYztUEoZHiCj5pYi3z0ccil0PbIK8mEh3OMu97RtDwEOzjHgZ9Hp4UVzk1EQRfsSnaupWssNEnmZ9oeJKg6jF2Ad8Ib618o1JA9qcfvg7HvvbWtu5utlI_A3XS-3eKxbZD5Oi/s1600/the+best+pumpkin+pie+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttAvD7dCPYztUEoZHiCj5pYi3z0ccil0PbIK8mEh3OMu97RtDwEOzjHgZ9Hp4UVzk1EQRfsSnaupWssNEnmZ9oeJKg6jF2Ad8Ib618o1JA9qcfvg7HvvbWtu5utlI_A3XS-3eKxbZD5Oi/s640/the+best+pumpkin+pie+recipe.JPG" width="640" /></a></div>
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<!--COE--><span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><em>"Thanksgiving is the holiday of peace, the celebration of work and the simple life... a true folk-festival that speaks the poetry of the turn of the seasons, the beauty of seedtime and harvest, the ripe product of the year - and the deep, deep connection of all these things with God. "</em></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">-Ray Stannard Baker (David Grayson)<!--COE--></span><br />
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It's almost Thanksgiving. That time of year where we feast! There's turkey, and sweet potatoes, mashed potatoes, and pie. Stuffing, cranberry sauce, gravy and green beans. Festivities abound! It's also the time of year where we give thanks for all we have. A time to enjoy our friends and families on this beautiful day. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNzo3nZ8-pf7FY5vL9QLtuYvh7plkTgPb8LQZpUOYcvbdBtZE-3nssqibmIeu_7-d79zKFg7snfR2ZRADFy61Tu-xozaK2nDaSGw_rIhg1bbE0RPIvVEsVicSWk-WLSWtqJJc9i3Guv5r/s1600/pumpkin+pie+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNzo3nZ8-pf7FY5vL9QLtuYvh7plkTgPb8LQZpUOYcvbdBtZE-3nssqibmIeu_7-d79zKFg7snfR2ZRADFy61Tu-xozaK2nDaSGw_rIhg1bbE0RPIvVEsVicSWk-WLSWtqJJc9i3Guv5r/s320/pumpkin+pie+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting the crust ready to be filled</td></tr>
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The pie that comes to mind during this sumptuous time of year, is of course, pumpkin.</div>
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My husband and I are pumpkin pie aficionados. You see, my husbands favorite dessert of all time is pumpkin pie. He asks for it instead of cake on his birthday in March. I mean, he <em>really</em> likes pumpkin pie. You know me, I love all desserts. Pumpkin pie included.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKZxcqEJkGkrPlweOGnULzhD2gZ-pLyA-8EwP31jHnwIvd4S31i6TnNPOMm0IhANAQSwRQAYKY9FUFG8KpA6iNtq9WfSHZ6GTZtBAk7gft4kX5uXgoBqj6zkw-qgwrt40xU1VPbGXZuFN/s1600/pumpkin+pie+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKZxcqEJkGkrPlweOGnULzhD2gZ-pLyA-8EwP31jHnwIvd4S31i6TnNPOMm0IhANAQSwRQAYKY9FUFG8KpA6iNtq9WfSHZ6GTZtBAk7gft4kX5uXgoBqj6zkw-qgwrt40xU1VPbGXZuFN/s320/pumpkin+pie+004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you are using my pie crust recipe you need to keep the edges inside the rim, or else they might hang over while cooking.</td></tr>
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For years I hosted a Thanksgiving feast at my home for friends since I don't live close to family anymore. I always wanted it to be really fantastic. I wanted the food to be amazing, extraordinary. A banquet like no other. Where every luscious bite that you take is so scrumptious, so enjoyable and mouthwateringly delectable, that you'd never forget it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ls7sIbPqHYmfF7VKpoxcFFi7CCnJ7zHv4ooL0Up-Qc19nGNHl50s5VxUbsSccq_JCEzCIHX1BV9DdpTsIYKwQ0slomNTYUHrcu_IqE8Bl9tmjZ_qZwbhOEi2aGGUOmwgJOF_UbE_1DWO/s1600/pumpkin+pie+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ls7sIbPqHYmfF7VKpoxcFFi7CCnJ7zHv4ooL0Up-Qc19nGNHl50s5VxUbsSccq_JCEzCIHX1BV9DdpTsIYKwQ0slomNTYUHrcu_IqE8Bl9tmjZ_qZwbhOEi2aGGUOmwgJOF_UbE_1DWO/s320/pumpkin+pie+006.JPG" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This Dark Muscovado sugar really makes this recipe special. Muscovado sugar is an unrefined sugar made from the juice of sugar cane by evaporating it and draining off the molasses. It can be found at Whole Foods, or a fancy grocery store, such as Bristol Farms, or some well stocked natural foods stores. Or it's available online at <a href="http://www.amazon.com/India-Tree-Muscavado-Baking-Sugar/dp/B000H7LXRK/ref=sr_1_2?ie=UTF8&qid=1384555689&sr=8-2&keywords=dark+muscovado+sugar">Amazon</a>. But try to find it locally, since it's quite pricey on Amazon. I paid only about 5 bucks for mine at a natural foods store. I highly recommend you use it, but if you absolutely can't find it, substitute brown sugar, plus add another tablespoon molasses.</td></tr>
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I mean if I'm going to go to the effort, why not go all the way? Why settle for less? I feel it is also having a respect for my guests. Showing reverence by way of food. They took the time to come over and share my table during this precious time of year. Paired with the fact that most people rarely take time to cook from scratch. Takeout, restaurant food, frozen food and packaged foods is what most people eat when they sit down to dinner. On this great day I want it to be different. I want them to eat a well prepared, wholesome, homemade meal. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWeGrR69qvj90peJSzq_CWrC92-LMafvPnSCrfGGtyqQxLx0VEFfWhJXwN3k7ZoC1_C4oGaYTr7JCDMKmSMzmec0XsFM5Qp3oaFiCgqKCeJ-5mab7Bj6lGPUV6MykGbB2J6TZ_7qB3ddY/s1600/pumpkin+pie+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWeGrR69qvj90peJSzq_CWrC92-LMafvPnSCrfGGtyqQxLx0VEFfWhJXwN3k7ZoC1_C4oGaYTr7JCDMKmSMzmec0XsFM5Qp3oaFiCgqKCeJ-5mab7Bj6lGPUV6MykGbB2J6TZ_7qB3ddY/s400/pumpkin+pie+009.JPG" width="400" /></a></div>
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Those soirees, combined with our love for the pie, led me on a quest for the absolute best pumpkin pie around. After years of baking different recipes, this pie rose above all others. It's been my go to pumpkin pie recipe for a few years now. <br />
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The base of this recipe is adapted from <a href="http://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-pumpkin-pie-with-cinnamon-crunch-and-bourbon-maple-whipped-cream-recipe/index.html">Bobby Flay.</a> His recipe calls for Bourbon Maple Whipped Cream and a crunchy topping. I've made it according to the recipe, and myself and our guests didn't care for the topping. We all loved the pie in a more simple form. </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-uTGKq8ieOqt1QjNCXK45vBeADnSUOzJEHUo2udtSrBmVhR7IDVsACXrrn2lowLkFZ3GlLTLJDRrNYqVTcGyHdc2DpnGgqEWSwYI8A5199EH7962zildlVffsiaih2mgsLBfMNEXfQX-/s1600/pumpkin+pie+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-uTGKq8ieOqt1QjNCXK45vBeADnSUOzJEHUo2udtSrBmVhR7IDVsACXrrn2lowLkFZ3GlLTLJDRrNYqVTcGyHdc2DpnGgqEWSwYI8A5199EH7962zildlVffsiaih2mgsLBfMNEXfQX-/s400/pumpkin+pie+013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe has molasses in it as well, which gives it a deep flavor.</td></tr>
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This recipe is richer, and has a deeper, warm flavor, than a traditional pumpkin pie. It calls for more eggs, and heavy cream instead of the typical evaporated milk, usually called for in pumpkin pie, which makes it even more decadent. This is something I really like, since I prefer the taste of cream to canned milk. I mean if I don't like evaporated milk, why am I going to like it in pumpkin pie?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvdkSspSiMYpW5-yTyqC3TuBkK52_SbiIc40eNfbtq60LXvQQjkhQ8leMOH92OxmBeaDAgnLVXewo-19PKDiFe62jcSUceapZzTdsAROutmrsfedTXVlWIMMvYcZ5jCPcKf7OPbb_vF1C/s1600/pumpkin+pie+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvdkSspSiMYpW5-yTyqC3TuBkK52_SbiIc40eNfbtq60LXvQQjkhQ8leMOH92OxmBeaDAgnLVXewo-19PKDiFe62jcSUceapZzTdsAROutmrsfedTXVlWIMMvYcZ5jCPcKf7OPbb_vF1C/s400/pumpkin+pie+016.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like to strain the filling, just in case there are some bits of the muscovado sugar that didn't get dissolved.</td></tr>
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What really makes the flavor of this pie stand out is the dark muscavado sugar. It has a deep, rich, bold flavor that I'd never experienced before finding this recipe. It compliments the pumpkin pie wonderfully, it's just excellent. You will find a lot of tasty ways to consume the remainder of the package. In oatmeal, ice cream, brownies, or even try your hand at sticky toffee pudding. Anywhere you would use brown sugar, you can substitute dark muscovado sugar.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkCdWSbDV6WmMlD9ueXjPZ2iiyM0u_Suld6rs8lNezcv_tL2YVXoUTKlFQSp77FpYOJEF2md056X1WZVM0M69DI8XEcX67GPL3zgi35j1oyfi91WVisqZhvTMyooKNj9R5TPpd7tbr0tf/s1600/pumpkin+pie+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkCdWSbDV6WmMlD9ueXjPZ2iiyM0u_Suld6rs8lNezcv_tL2YVXoUTKlFQSp77FpYOJEF2md056X1WZVM0M69DI8XEcX67GPL3zgi35j1oyfi91WVisqZhvTMyooKNj9R5TPpd7tbr0tf/s320/pumpkin+pie+020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brushing the crust with an egg (or an egg white, either way) gives the bottom a barrier, so it is less likely to get soggy from the filling. Also it makes the crust nice and golden brown.</td></tr>
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The great thing about this recipe is that it takes only slightly more work than any ordinary pumpkin pie. Don't you just love a recipe that is easy but gives a big payoff? Me too. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOy0gtBp3H6Isvp2t6XYwAvEMckzXLtE47wFG3XVs2h7A0AGajBBq619UJMTqs5U06yENXmZn2AhgCAWi8DOI5iPzJLeQwgd4k5NrvzzOsbOuVm3pGk3GJP92UmjqWP8Alv4Ed-UQ4jbg/s1600/pumpkin+pie+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOy0gtBp3H6Isvp2t6XYwAvEMckzXLtE47wFG3XVs2h7A0AGajBBq619UJMTqs5U06yENXmZn2AhgCAWi8DOI5iPzJLeQwgd4k5NrvzzOsbOuVm3pGk3GJP92UmjqWP8Alv4Ed-UQ4jbg/s400/pumpkin+pie+030.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking the pie on a preheated cookie sheet gives the bottom crust a head start in cooking.</td></tr>
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During this time of Thanksgiving, I want to express a big Thank You! To you, my readers. I love hearing about how your cupcakes turned out, and how they've made you a superstar at home. Or how you've added your own signature touch to one of my recipes. Sometimes the ideas are so good, I use them myself. The feedback touches me and makes sharing recipes so much more gratifying.<br />
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I wish you and your family peace and happiness this holiday season! <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV73EF1bDPvmizOSRgIw1dU8OiBKIs0sR815UDz4P9umptPX7H3l7WfWZi3K9ve5Grp-skyEgN385Alhq2vdJnB6jKuZqpac9flUUxMDlORDpRUjv2x6lCxDsuhKD5JIK9kqVWAMymXeBw/s1600/Thanksgiving+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV73EF1bDPvmizOSRgIw1dU8OiBKIs0sR815UDz4P9umptPX7H3l7WfWZi3K9ve5Grp-skyEgN385Alhq2vdJnB6jKuZqpac9flUUxMDlORDpRUjv2x6lCxDsuhKD5JIK9kqVWAMymXeBw/s320/Thanksgiving+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of my Thanksgiving decorations. That's Romeo on the right, I miss him so.</td></tr>
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<em> "<span style="font-family: Georgia;">Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow."</span></em></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">-Melody Beattie</span> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x301LAKJYrs6FOmB08487BhsvF_ufIFrqPzXZHMZ5EuPw8IIMdDxLJmRvu4PC2dMQRpsTrTSoM_3RkNqVssL7dI7ScZ9qCN7KwpkQZceCQNg-pQ-ORr8bR7G0gNQB_TrQ-2CBfU-XCbd/s1600/Thanksgiving+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3x301LAKJYrs6FOmB08487BhsvF_ufIFrqPzXZHMZ5EuPw8IIMdDxLJmRvu4PC2dMQRpsTrTSoM_3RkNqVssL7dI7ScZ9qCN7KwpkQZceCQNg-pQ-ORr8bR7G0gNQB_TrQ-2CBfU-XCbd/s640/Thanksgiving+3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our fireplace. Mickey reminds me everyday that magic is indeed everywhere.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkxmZbU_AxGv4ThJs8DL5xuFSol286lcFfrlFuyO8p2PJDAHcHU3ke7hTx3gDL8SEOs3UcWdy746WKb3VTm2TrH8tmOkHW7ITWp1mW1W5aNUdsDWvnKtoFVMCRBietRvDb39K01f_mDUK/s1600/Thanksgiving+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkxmZbU_AxGv4ThJs8DL5xuFSol286lcFfrlFuyO8p2PJDAHcHU3ke7hTx3gDL8SEOs3UcWdy746WKb3VTm2TrH8tmOkHW7ITWp1mW1W5aNUdsDWvnKtoFVMCRBietRvDb39K01f_mDUK/s640/Thanksgiving+5.JPG" width="556" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my pantry door in the kitchen.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPX7CuQTD4QtTn5EzJrbqrU7hHBtzNbpy47b9I_NR6BwofxdOmOHMtlm-b40T0rIInQr89iH1IKcL8VSMnuFyUiY5xKiokpVvGOnQNJLByw1DoVkuPRLh0lY943y7AUlolibXza9fkIcH/s1600/thanksgiving+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPX7CuQTD4QtTn5EzJrbqrU7hHBtzNbpy47b9I_NR6BwofxdOmOHMtlm-b40T0rIInQr89iH1IKcL8VSMnuFyUiY5xKiokpVvGOnQNJLByw1DoVkuPRLh0lY943y7AUlolibXza9fkIcH/s640/thanksgiving+6.JPG" width="507" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A plaque that hangs in the kitchen this time of year.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK3H-jy-ZGW590I84Kc31CqUGOddKFZ0wXexFwBvAoXkkSFhSdDzRwU3WDluNhXBKMKvmezMdcq3XMw9NizNXLOI7_6W2xoFSmE6rLSY-bBJJMF_DjUssB4uxvbk560EZQLVKwsaWV2IU/s1600/Thanksgiving.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK3H-jy-ZGW590I84Kc31CqUGOddKFZ0wXexFwBvAoXkkSFhSdDzRwU3WDluNhXBKMKvmezMdcq3XMw9NizNXLOI7_6W2xoFSmE6rLSY-bBJJMF_DjUssB4uxvbk560EZQLVKwsaWV2IU/s640/Thanksgiving.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Thanksgiving!</td></tr>
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<span style="font-family: Georgia;"><em>"May your stuffing be tasty<br /> May your turkey plump,<br /> May your potatoes and gravy<br /> Have nary a lump.<br /> May your yams be delicious<br /> And your pies take the prize,<br /> And may your Thanksgiving dinner<br /> Stay off your thighs!"</em><br /> </span><br />
<span style="font-family: Georgia;">-Grandpa Jones</span><!--attribution per Dj Clonts Nov'13 mail, aka Louis Marshall Jones--><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGoGoSmEwPBJaqOw7zrGqQ99NhFlDqeYUtKhoKLotklAYEmj_18ruwwOI44CQqV1FiDOdvERTxKh_HkHJiXPSPckhSYatHHX6Zp8CVULMmFfr-4vAoDp2ser0ynvolDytkbEtQ7nvMDFB/s1600/pie+9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGoGoSmEwPBJaqOw7zrGqQ99NhFlDqeYUtKhoKLotklAYEmj_18ruwwOI44CQqV1FiDOdvERTxKh_HkHJiXPSPckhSYatHHX6Zp8CVULMmFfr-4vAoDp2ser0ynvolDytkbEtQ7nvMDFB/s640/pie+9.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is<em> almost</em> enough whipped cream for me and my piece of pumpkin pie.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80Av6GxLo_NQ5fNQwOBlWGu2OorD2O-OMV_j3JxCsi9DAX-gwyfmRdxE9XFC5MPxiR_9dRYpzBpBxfS02QOW78MYidaGjtfsZeyPcqRKvDZLup4MJnxAnEzfmAUTcyXtid_xnIWd-2XDq/s1600/pie+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80Av6GxLo_NQ5fNQwOBlWGu2OorD2O-OMV_j3JxCsi9DAX-gwyfmRdxE9XFC5MPxiR_9dRYpzBpBxfS02QOW78MYidaGjtfsZeyPcqRKvDZLup4MJnxAnEzfmAUTcyXtid_xnIWd-2XDq/s640/pie+7.JPG" width="640" /></a></div>
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<a href="https://www.etsy.com/listing/168799249/large-vintage-footed-silverplated?">Silverplated Footed Butlers Tray</a>, <a href="https://www.etsy.com/listing/168051245/lifetime-cutlery-stainless-steel-unique?ref=shop_home_active&ga_search_query=cake%2Bserver">Vintage Stainless Cake Server</a>, <a href="https://www.etsy.com/listing/127159075/vintage-old-ivory-syracuse-china?ref=shop_home_active&ga_search_query=old%2Bivory%2Bplates">Vintage Old Ivory Syracuse China plates</a>, and the <a href="https://www.etsy.com/listing/113618425/vintage-gorgeous-tangold-damask-cloth">Tan Cloth Damask Dinner Napkins</a>, available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>.<br />
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<span style="font-size: x-large;"><strong>The Best Pumpkin Pie Recipe</strong></span><br />
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This makes one deep dish 9 or 10 inch pie<br />
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<strong>Ingredients</strong><br />
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Pie crust - deep dish 9 or 10 inch - Frozen or homemade, may I recommend my <a href="http://alchemybaking.blogspot.com/2013/10/the-best-all-butter-pie-crust-recipe.html">Best All Butter Pie Crust recipe</a>, it's amazing. If you use it you only need half of a recipe. Either freeze the other half, or just halve it.<br />
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3 large eggs<br />
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3 large egg yolks<br />
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3/4 cup (165 g.) Dark Muscovado Sugar, packed - see note above about this<br />
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1/4 cup (54 g.) brown sugar, packed<br />
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2 Tablespoons molasses<br />
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1 - 15 oz. can of pumpkin puree - NOT pumpkin pie filling<br />
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1 1/2 tsp. ground cinnamon<br />
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1 tsp. ground ginger<br />
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1/2 tsp. freshly ground nutmeg<br />
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1/4 tsp. ground cloves<br />
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1/2 tsp. fine salt<br />
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1 cup (8 oz. or 236 ml.) heavy cream<br />
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1/2 cup (4 oz. or 118 ml.) whole milk<br />
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3 tsp. pure vanilla extract<br />
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3 Tablespoons unsalted butter, melted<br />
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an egg or egg white, beaten with a splash of water (either way, it works, I just happened to have an egg white in the fridge so I used it.) - For brushing on the crust<br />
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<strong></strong><br />
<strong>Directions</strong><br />
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Have your pie crust ready in a deep dish 9 or 10 inch dish, glass or Pyrex is best. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. Put a cookie sheet in the oven to preheat in the bottom third of the oven.<br />
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In a large bowl, add the eggs, egg yolks, both sugars and the molasses, whisk it together. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt and stir it all together with a large spoon. Whisk in the heavy cream, milk, and vanilla. Strain the mixture through a strainer set over another bowl. Whisk in the melted butter. <br />
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Brush the entire crust with the beaten egg or egg white. This forms a barrier between the filling and the crust, so it's less likely to get soggy. Also brushing it on the edges of the crust makes them nice and golden brown.<br />
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Remove the cookie sheet from the oven. Place the pie crust on the preheated cookie sheet. Now pour the filling inside the pie crust, place back in the oven and bake for 15 minutes. Then turn down the oven to 300 degrees Fahrenheit, 150 degrees Celsius, Gas Mark 2 and bake another 60-70 minutes. It's done when the center is set and it's no longer jiggly in the middle.<br />
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Let it cool on a wire rack for at least an hour. Serve slightly warm, room temperature, or cold, topped with freshly whipped cream, if desired. Cover and refrigerate the leftovers. <br />
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I hope you love this recipe as much as I do! Happy Baking!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com10tag:blogger.com,1999:blog-3259122415745946344.post-11627788643835411632013-10-31T21:14:00.000-07:002013-10-31T21:17:22.515-07:00Sweet Potato Cupcakes with Toasted Marshmallow Frosting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDR8KeA691JN1-YDvByMbwF1TmnL8XBarXwD2PuGXtUmUviYI41Zv7yScF_8aI93AYlO6NYrOFLNDvcHCMNv4Rbyu7-FJ32pXk6i5180GXS3fz2oZFzqMtDpPTGbcY-zWvogbPfpixbwb/s1600/sweet+potato+cupcakes+with+toasted+marshmallow+frosting+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDR8KeA691JN1-YDvByMbwF1TmnL8XBarXwD2PuGXtUmUviYI41Zv7yScF_8aI93AYlO6NYrOFLNDvcHCMNv4Rbyu7-FJ32pXk6i5180GXS3fz2oZFzqMtDpPTGbcY-zWvogbPfpixbwb/s640/sweet+potato+cupcakes+with+toasted+marshmallow+frosting+13.JPG" width="640" /></a></div>
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<em>"Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”</em><br />
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-Lauren DeStefano - <i>Wither</i></div>
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It's fall! Thanksgiving will be here before we know it. Where does the time go? <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji43JLBd9oVS2uSEL0E_-iXl_2U3lfi5fi5puomu9NtECItPAuuIJgYDuAsn3l5uWDXQ_CPnnP_fCz86D_OsAX9TpwvTokmCCP6ObaXFKtcXu_E4MtB9RNpYLbQga47am98swxthyphenhyphen_BIPo/s1600/sweet+potato+cupcakes+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji43JLBd9oVS2uSEL0E_-iXl_2U3lfi5fi5puomu9NtECItPAuuIJgYDuAsn3l5uWDXQ_CPnnP_fCz86D_OsAX9TpwvTokmCCP6ObaXFKtcXu_E4MtB9RNpYLbQga47am98swxthyphenhyphen_BIPo/s320/sweet+potato+cupcakes+001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mashed sweet potatoes</td></tr>
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As a child, one of my favorite foods at Thanksgiving was the sweet potato casserole. You know the kind. Mashed up sweet potatoes loaded with brown sugar and butter, smothered with those little marshmallows. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_DQBzu_SmiOHTLLH1ATdkMZcO5U3Zjp-LfVYrkuCy-NixqkBM_rogkYiavMJUdUBwFnTwkQqtHZ2Q70TfwrUzXBv7AMQXfCo99n6VrNjo2ow0qbMU_05ss5Yn8Uhi7Dpts9Eird7VhgA/s1600/sweet+potato+cupcakes+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_DQBzu_SmiOHTLLH1ATdkMZcO5U3Zjp-LfVYrkuCy-NixqkBM_rogkYiavMJUdUBwFnTwkQqtHZ2Q70TfwrUzXBv7AMQXfCo99n6VrNjo2ow0qbMU_05ss5Yn8Uhi7Dpts9Eird7VhgA/s400/sweet+potato+cupcakes+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dry ingredients on the right, waiting to be mixed with in with everything else.</td></tr>
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These cupcakes are my homage to that classic dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XovSow8TGqFFgZqbAnVkiBTMQDG2FS7uMZu8lIyhC5JA17de-3ea8uRyEKBiBzd2DNQelp4RJCStQsIv18-Exvtv78TQKV91sjpZlgzXlcvqfpBT8S1uqU1u_S0ZPZGRPHVR1AVJonwu/s1600/sweet+potato+cupcakes+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XovSow8TGqFFgZqbAnVkiBTMQDG2FS7uMZu8lIyhC5JA17de-3ea8uRyEKBiBzd2DNQelp4RJCStQsIv18-Exvtv78TQKV91sjpZlgzXlcvqfpBT8S1uqU1u_S0ZPZGRPHVR1AVJonwu/s320/sweet+potato+cupcakes+013.JPG" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before going in the oven - I used mini panettone cups instead of cupcake cups, whatever cups you use, greaseproof is best.</td></tr>
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Moist and fluffy cupcakes are loaded with sweet potatoes, filled with yummy, warm, fall spices. The cake tastes like a cross between pumpkin cake and spice cake. The sweet potatoes in the cupcakes aren't used just for flavor, they happen to add to the cakes lightness and moisture level. White potatoes are often used to give baked goods these qualities. I even made a delicious <a href="http://alchemybaking.blogspot.com/2012/06/moist-chocolate-farmhouse-cake.html">Chocolate Farmhouse Cake</a> that is filled with white potatoes. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXua2dxms-Jpkri9Oj03EamCMTAFzcaBu-z7hMCkIZDsNwgpZ_-a6290G5UrbHBs15KZaYmV8A5Of851C6bX554QiCH3jq4Dc3OJB8TKZu2wN3HyLCrh_04NshxgFHvWPMNlhIojy5DC9/s1600/sweet+potato+cupcakes+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXua2dxms-Jpkri9Oj03EamCMTAFzcaBu-z7hMCkIZDsNwgpZ_-a6290G5UrbHBs15KZaYmV8A5Of851C6bX554QiCH3jq4Dc3OJB8TKZu2wN3HyLCrh_04NshxgFHvWPMNlhIojy5DC9/s320/sweet+potato+cupcakes+014.JPG" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The frosting recipe calls for cream of tartar, it helps the meringue become meringue. If you can't find it, it's o.k. to leave it out.</td></tr>
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The frosting is a fluffy, light and sticky marshmallow frosting, that is broiled for a toasty marshmallow flavor. This kind of frosting is sometimes called a 7 minute frosting.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BlJ2UGDQnBy1_XetSGRWhYjiWqPQqZxbAEBknS6kL4Vv7fqOeQBSpLH-dD0GbuplGB7XtJpWGxFpqXZGxWcr3rECZKMQwkD4BeeuUOPwFs36iJf7RlWc6kR7y-3ekz_DHs9fj-uWW1LI/s1600/sweet+potato+cupcakes+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BlJ2UGDQnBy1_XetSGRWhYjiWqPQqZxbAEBknS6kL4Vv7fqOeQBSpLH-dD0GbuplGB7XtJpWGxFpqXZGxWcr3rECZKMQwkD4BeeuUOPwFs36iJf7RlWc6kR7y-3ekz_DHs9fj-uWW1LI/s400/sweet+potato+cupcakes+018.JPG" width="377" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To make the frosting you need to have the bowl of your stand mixer sit over a saucepan filled with a few inches of water.</td></tr>
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Seven minute frosting gets it's name because it takes about 7 minutes to whip egg whites into meringue, basically what the frosting is. I really like this frosting. It's actually something I use often since I always have the ingredients on hand, basically just egg whites, sugar and vanilla.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis3ZImZncs_ZuxlJxr56TeR3W0t3beiHXa7X6_rOg2gQUg7YLH-n3tIb3Vf40gkg4ZXTZlDti4ZH4j9CFJ2xvw8Jg3geAZd2NI4YUMLPfniIjCJTNE2hNG3dJeSZdmGxDzf2eiWYgo6yF/s1600/sweet+potato+cupcakes+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis3ZImZncs_ZuxlJxr56TeR3W0t3beiHXa7X6_rOg2gQUg7YLH-n3tIb3Vf40gkg4ZXTZlDti4ZH4j9CFJ2xvw8Jg3geAZd2NI4YUMLPfniIjCJTNE2hNG3dJeSZdmGxDzf2eiWYgo6yF/s320/sweet+potato+cupcakes+024.JPG" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used my handy point and shoot thermometer to make sure I got my mixture to the correct temperature, you don't need a thermometer for this recipe, you just cook it until it's hot. But I love using this thing, I highly recommend getting one if you do a lot of cooking. It's a breeze to take the temperature when making a caramel, or when frying to get the oil to the correct temperature.</td></tr>
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I also like it because it can be whipped up quickly, and it compliments most cake recipes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hAqvBkdA8iMgy4-QMSa4b3z2iBL3ikl6NEQmcpvsoKRz3XkjSsB2z2o08J95b6RCFALstU2YWUFEhwxkuCEE2EMCljxuquJJgwFTdSWBSAgMPeX5wVYBgsNiW_iFGqVBzfBq45Wcmx3a/s1600/sweet+potato+cupcakes+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hAqvBkdA8iMgy4-QMSa4b3z2iBL3ikl6NEQmcpvsoKRz3XkjSsB2z2o08J95b6RCFALstU2YWUFEhwxkuCEE2EMCljxuquJJgwFTdSWBSAgMPeX5wVYBgsNiW_iFGqVBzfBq45Wcmx3a/s640/sweet+potato+cupcakes+030.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat the meringue until glossy, stiff peaks form - Note - this picture is showing a half recipe of frosting, a full recipe will fill the bowl.</td></tr>
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It doesn't need to be toasted, but for this recipe, I highly recommend it. The toasted sticky marshmallow frosting and this cupcake just go amazingly together. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbcnPf1UjSfe00nn_8gvJb4XPExpH67Tb82-5MSMJiLeNEHCAlTxsD4MbkXdbiKk5hI20hzc4pXI5GTk2Xu5ifrSH3Hby4BDEf1uyMTPgyq-sxD0OFtXOQ-uzfLoiKRkRzAm8qInZoYyI/s1600/sweet+potato+cupcakes+034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbcnPf1UjSfe00nn_8gvJb4XPExpH67Tb82-5MSMJiLeNEHCAlTxsD4MbkXdbiKk5hI20hzc4pXI5GTk2Xu5ifrSH3Hby4BDEf1uyMTPgyq-sxD0OFtXOQ-uzfLoiKRkRzAm8qInZoYyI/s400/sweet+potato+cupcakes+034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You don't even really need to toast these if you don't want to. If you leave them as is, they will be a fluffy marshmallow frosting or sometimes called a 7 minute frosting, because it takes about 7 minutes to beat.</td></tr>
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These would sure compliment a Thanksgiving dessert table nicely. The classic combination of nostalgic flavors will make your guests smile.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNbIo1xzJRQrLewjvsrI3LwVBvdE5AIXki0pP_b7NjU0nJoWm_-rAvyDPuywsLGObmHb0n0ugg77zsnUWjD0kgozTurUuT2Hv5QczhINN5HKNOdl2bAGkWfXgrTfib-B2gdAAIttC9gJe/s1600/sweet+potato+cupcakes+043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNbIo1xzJRQrLewjvsrI3LwVBvdE5AIXki0pP_b7NjU0nJoWm_-rAvyDPuywsLGObmHb0n0ugg77zsnUWjD0kgozTurUuT2Hv5QczhINN5HKNOdl2bAGkWfXgrTfib-B2gdAAIttC9gJe/s640/sweet+potato+cupcakes+043.JPG" width="446" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice and toasty right from the oven. </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YdrOuH6Bgy6SLCIa6G7L5SUQAmI7d9WIs1GlR9O699f7pqVJWhSt7Xhlu_yAlOqr6bMItuQh2CS5YOVtSIwq34PwXYTgSPGOPJXh0UvwJ7rAFjd92lw6Pn8IzY1DT-rDxQD7Uau5T_pc/s1600/sweet+potato+cupcakes+with+toasted+marshmallow+frosting+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YdrOuH6Bgy6SLCIa6G7L5SUQAmI7d9WIs1GlR9O699f7pqVJWhSt7Xhlu_yAlOqr6bMItuQh2CS5YOVtSIwq34PwXYTgSPGOPJXh0UvwJ7rAFjd92lw6Pn8IzY1DT-rDxQD7Uau5T_pc/s640/sweet+potato+cupcakes+with+toasted+marshmallow+frosting+3.JPG" width="640" /></a></div>
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<a href="https://www.etsy.com/listing/113952408/vintage-fallautumn-beigegold-grapes-and">Beige vintage fall leaves tablecloth</a>, <a href="https://www.etsy.com/listing/161779078/vintage-anchor-hocking-fairfield-amber?ref=shop_home_feat">Anchor Hocking amber cake stand circa 1960</a>, <a href="https://www.etsy.com/listing/164640498/vintage-paragon-fine-bone-china-melanie?ref=shop_home_active&ga_search_query=paragon">Paragon "Melanie Rose"fine china vintage plates</a>, <a href="https://www.etsy.com/listing/113618425/vintage-gorgeous-tangold-damask-cloth">tan damask vintage dinner napkins</a>, <a href="https://www.etsy.com/listing/114163631/vintage-fenton-milk-glass-silver-crest?ref=shop_home_active&ga_search_query=fenton%2Bcandle%2Bholders">Fenton Silver Crest milk glass candle holders</a>, and <a href="https://www.etsy.com/listing/121588797/noritake-m-the-vitry-handpainted-set-of?ref=shop_home_active&ga_search_query=nippon%2Bteacups">Noritake M "The Vitry" teacups circa 1918</a>, available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a><br />
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Take 20% off anything at <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a> by using coupon code, ALCHEMY at checkout! <br />
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<strong><span style="font-size: x-large;">Sweet Potato Cupcakes with Toasted </span></strong><br />
<strong><span style="font-size: x-large;">Marshmallow Frosting</span></strong><br />
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Makes about 24 cupcakes <br />
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An original recipe by me, Melissa aka The Alchemist<br />
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** Note** These cupcakes after being frosted need to be served the same day. This type of frosting doesn't keep well. Serving them within a 3-4 hours is best, so plan accordingly. The cupcakes, unfrosted can last longer, as I noted below in the recipe.<br />
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Also you may need to double the frosting recipe to get as much frosting as I have on each cupcake. But! You can only make one batch at a time, because that is how much frosting can fit in the bowl of a stand mixer. Just be prepared and know you may need to make a second batch. If you use less frosting this amount may be enough.<br />
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<strong>Ingredients for Cupcakes</strong><br />
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32 oz. sweet potatoes or yams (to equal 2 cups (536 g.) mashed after cooking)<br />
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2 3/4 cups (377 g.) all purpose flour<br />
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4 tsp. ground cinnamon<br />
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2 tsp. ground ginger<br />
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1/4 tsp. ground cloves<br />
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1 tsp. ground allspice<br />
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1/2 tsp. freshly ground nutmeg<br />
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1 tsp. baking powder<br />
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1 tsp. baking soda<br />
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1/2 tsp. salt<br />
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1 cup (190 g.) white sugar<br />
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1 cup packed (185 g.) brown sugar<br />
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1 cup (237 ml) vegetable oil<br />
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1 cup (216 g.) yogurt - I used Greek yogurt, full fat or low fat is fine, don't use nonfat<br />
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4 eggs<br />
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3 tsp. vanilla extract<br />
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<strong>Ingredients for Frosting</strong><br />
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10 large egg whites<br />
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2 cups (380 g.) white granulated sugar<br />
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1/2 tsp. cream of tartar - This helps with the stability and volume of meringue, if you don't have this, or can't find it, it's o.k. to leave it out, but I do recommend it, especially if you are new to making a meringue.<br />
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1/8 tsp. salt<br />
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2 tsp. vanilla extract<br />
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<strong>Directions for Cupcakes</strong><br />
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First cook the sweet potatoes. You can do this step a day or up to 3 days in advance. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. Wash and scrub the sweet potatoes and pierce them a few times with a fork or a knife. Bake them in the preheated oven until they are soft, about 1 hour. Alternately, you can cook them in the microwave. Wash them and pierce them, and cook them for 8-10 minutes or until tender, turning them over once during cooking. Let them cool, then peel and mash them to equal 2 cups mashed or 536 g.<br />
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Start on the cupcakes - Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. <br />
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In a large bowl, whisk together the dry ingredients, the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking powder, baking soda and salt. Set aside.<br />
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In the bowl of a stand mixer, or in another large bowl with a hand mixer, mix together the 2 cups of mashed sweet potatoes, the oil and the white sugar and brown sugar, beat it until smooth. Add the eggs, one at a time, beating in between each addition. Scrape down the bowl and add the vanilla and the yogurt and beat it until everything is incorporated. Add the dry ingredients and beat until it is mixed together well, without over beating. <br />
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Fill cupcake cups 2/3 - 3/4 of the way full. I used miniature panettone cups I bought at <a href="http://www.surlatable.com/">Sur La Table.</a> Whatever type you use, the greaseless cupcake liners are best, since all of my recipes have a high liquid and high oil content, if you use regular cupcake papers they may be greasy or oily on the bottoms, if you use the greaseless kind, that becomes a non issue. <br />
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Bake for 22-28 minutes, or until a toothpick comes out clean.<br />
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Cool the cupcakes before frosting them. <br />
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Cupcakes can be stored unfrosted for 2 days in an airtight container in the fridge. Or freeze them by wrapping them in plastic wrap then placed in a ziptop bag that is airtight. They can be frozen for 6 months at least, if wrapped well. <br />
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<strong>Directions for Frosting</strong><br />
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Place the broiler on your oven on high and arrange a rack in the middle of the oven. Or alternately, you can use a kitchen torch, if you are using a torch, obviously don't preheat your broiler. <br />
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Fill a medium saucepan with a few inches of water and bring to a simmer. The saucepan needs to be a size that hold the bowl of your stand mixer on top of it, like a double boiler. (I have this pictured above.) When it starts to boil turn it down to medium. Put the egg whites, sugar, cream of tartar and salt in a clean bowl (the bowl needs to be very clean, there can't be any bit of grease in it or your meringue won't work) of a stand mixer and whisk by hand to combine. Place the bowl over the saucepan (make sure the water doesn't touch the bowl) and cook, whisking constantly until the sugar has dissolved and it is hot to the touch (about 120 degrees Fahrenheit, 48 degrees Celsius) on an instant read thermometer, about 5 minutes. <br />
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Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium for 2 minutes then turn up the mixer to medium high and beat until stiff, glossy peaks form, about 5 minutes more. You need to beat it on medium first, if you were to just beat it on high for the entire time the meringue can become dry, so it's best to gradually bring it up to the medium high speed and not just beat it on high the entire time. Add the vanilla and whisk until it's incorporated. <br />
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Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting on the cupcakes. <br />
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Broil the tops to make them toasted. If using a kitchen torch, torch the tops until they are slightly brown and toasted. If using the oven, place the frosted cupcakes onto a cookie sheet or jelly roll pan. Place it on the middle rack of the oven. Broil them for 20-30 seconds, or just until they get brown and toasty. *** THIS IS IMPORTANT*** These can go from being done to burnt in what seems like a second. so don't walk away. Just stand there, even if you hold open the door to the oven slightly, to see what's going on, or you can set a timer for 20 seconds, then check them and see if they are toasted. Toast them until the tops are toasted lightly. It's better to keep checking them, than having them burn and have to start over.<br />
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Serve them within 3-4 hours of making them. If you must store a few cupcakes overnight, do so at room temperature in an airtight container. The trouble with storing them is, if you trap a moist cupcake in an airtight environment it's going to make the meringue which needs to be kept dry, wet. So overnight or the next day, the meringue will start to "sweat" or weep, get moist and start to fall off the cupcakes. Or if you were to keep them out in the open with air circulation, the cupcakes will dry out. <br />
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I hope you love this recipe as much as I do! Happy Baking! <br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com10tag:blogger.com,1999:blog-3259122415745946344.post-5254273641299621192013-10-13T18:53:00.000-07:002013-10-13T20:18:22.977-07:00Double Crust Peach Pie with Fresh Peaches<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBfKAaEb7iZJnWmM0RD2BLaiAHdyklnXgS9SooTnmIgHvhIxa3TdiqXKqSIXBEdTCDTJj6sCdorVlO7YtNqfgEFO9ro1TwspXqIrYqcQk0CgEs_vCJs3RGB0GIOnjW2tK8YVV6g52nN8o/s1600/peach+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBfKAaEb7iZJnWmM0RD2BLaiAHdyklnXgS9SooTnmIgHvhIxa3TdiqXKqSIXBEdTCDTJj6sCdorVlO7YtNqfgEFO9ro1TwspXqIrYqcQk0CgEs_vCJs3RGB0GIOnjW2tK8YVV6g52nN8o/s640/peach+5.JPG" width="640" /></a></div>
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<em>"Candy might be sweet, but it’s a traveling carnival blowing through town. Pie is home. People always come home.”</em> </div>
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- Pushing Daisies</div>
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I don't bake a lot of pies. If you are familiar with this blog, then you know this. There are not a lot of pie recipes here. In fact I only recently posted a <a href="http://alchemybaking.blogspot.com/2013/10/the-best-all-butter-pie-crust-recipe.html">pie crust recipe</a>, which is amazing by the way, if you haven't checked it out. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR99jlu6t4rD_H6b7ndJ6PnalIdozrvubpRtSo9acnalqbc4wVbyq8d_KG2klpiDpGM6A8wupOlL7H6-S6bUdd7ATjLHOKAYoxadx4CTo32BZqlb9T5GQ_2yr_GjO9Q5RWM79ahsakHTuu/s1600/houseoflucien+pie+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR99jlu6t4rD_H6b7ndJ6PnalIdozrvubpRtSo9acnalqbc4wVbyq8d_KG2klpiDpGM6A8wupOlL7H6-S6bUdd7ATjLHOKAYoxadx4CTo32BZqlb9T5GQ_2yr_GjO9Q5RWM79ahsakHTuu/s400/houseoflucien+pie+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My peeled peaches, done by dropping them in boiling water for 30 seconds, then put in an ice water bath. The peels just slip right off.</td></tr>
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That's just the thing, though. I need for a recipe to be amazing. Many pies are not amazing to me, so why bother? But here's the thing. Other people love pie. I need to make a pie sometimes. Upon request, or at the holidays. So I want to make a good one. Call me a people pleaser.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy89HdDAwkWq-WIpB3rT7vLKkIrY0QaqZrESiNLYGzdRukxyh8GUbe5fC1E_WYGvopKs8lIr7Wt8NMOXpOptOAuF6766NNdoqZS8aci02HYim_VAbgFxj7VjOhGftMhkOW_W4rNWJR9mX/s1600/houseoflucien+pie+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy89HdDAwkWq-WIpB3rT7vLKkIrY0QaqZrESiNLYGzdRukxyh8GUbe5fC1E_WYGvopKs8lIr7Wt8NMOXpOptOAuF6766NNdoqZS8aci02HYim_VAbgFxj7VjOhGftMhkOW_W4rNWJR9mX/s320/houseoflucien+pie+010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My peach peels and pits. Did you know you can make <a href="http://www.food.com/recipe/peach-peeling-peach-seed-jelly-41035">peach jelly with just the peels and seeds</a>? </td></tr>
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I don't know if you could call this recipe amazing. It's a pretty straightforward peach pie. I think the job of a summer fruit pie recipe, peach or berry, should be to just highlight the ripe fruit. To put it up on a pedestal and shine a really flattering light on it. Which this recipe does nicely. If you use my crust recipe, it will be encased in a super buttery and flaky pastry, so it will be a pretty darned delicious pie.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwDawD25RSJcBhRXdzdiyBbMQ9476EaNYrpwVf9aZf8i19cV6hCc0kLwWB7HRHN2vx0kRzDHY2z_N1LFs0Nesvk0IXP_OMFcKuacUdGlSuO7yqKYHn4Scb28uFHVpJLH3EN58_OVaN1e3/s1600/houseoflucienpie+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwDawD25RSJcBhRXdzdiyBbMQ9476EaNYrpwVf9aZf8i19cV6hCc0kLwWB7HRHN2vx0kRzDHY2z_N1LFs0Nesvk0IXP_OMFcKuacUdGlSuO7yqKYHn4Scb28uFHVpJLH3EN58_OVaN1e3/s400/houseoflucienpie+001.JPG" width="390" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pie ready for the oven</td></tr>
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Peaches are one of my very favorite fruits. So if I'm going to make pie, or eat pie, peaches is a good choice for me. I like my peach pie to be pretty classic. I don't like cinnamon or nutmeg in there. I just want good old ripe peaches mixed with sugar and just a bit of lemon juice. You can't really taste the lemon juice, it just adds a bit of contrast to all of that sweet. And your peaches do need to be ripe. Your peaches should be juicy, sweet, and delicious on their own.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ATW1PT1BA0mY8YmFIKzsm33zg7-nPLl8DGabFZRngfcnUZ8cVYwshiAAFKf4U0VafIlLeZ6BI0GBANzsvyvK_6Y5gSBEDkd_nks0O_-WPImsSoHkHIH5ejeyNWGXRLUwztYs3kj5nXCb/s1600/houseoflucien+pie+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ATW1PT1BA0mY8YmFIKzsm33zg7-nPLl8DGabFZRngfcnUZ8cVYwshiAAFKf4U0VafIlLeZ6BI0GBANzsvyvK_6Y5gSBEDkd_nks0O_-WPImsSoHkHIH5ejeyNWGXRLUwztYs3kj5nXCb/s400/houseoflucien+pie+021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the best way to use leftover pie crust. Make pie crust sticks, of course! Especially if you are using my Delicious All butter pie crust. Just sprinkle on some sugar and bake until puffed and golden brown, about 20 minutes. </td></tr>
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I used flour as the thickener for this pie. I made a few different versions of this pie and I liked flour the best. Cornstarch seems a little too gel -y, and tapioca is just too well, tapioca - like for me. I don't want those little pearls in my pie. I just want a straight up delicious, old fashioned peach pie, darn it.<br />
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The one thing I don't like about flour as a thickener is that it looks a little cloudy in the pie. That is the only caveat, in my opinion.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGDOptDzGPli36nNWnsDpAtPQR6Cfsc99nhIt1aqoaGDfO6Q4kBuA8p0b6kKU7iMiuyQ-lr_qpTlQonQNQrPNSThxPJQMxuHZT15RUnHctD0Pc4NQ2MDzHhpuWoKfU4KWSGEdKu2lY_hp/s1600/houseoflucienpie+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="617" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGDOptDzGPli36nNWnsDpAtPQR6Cfsc99nhIt1aqoaGDfO6Q4kBuA8p0b6kKU7iMiuyQ-lr_qpTlQonQNQrPNSThxPJQMxuHZT15RUnHctD0Pc4NQ2MDzHhpuWoKfU4KWSGEdKu2lY_hp/s640/houseoflucienpie+008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Brown and delicious</td></tr>
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With the holidays around the corner, I see more pie in my future. That should make the people around me happy. And it makes me happy to make them happy. <br />
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<a href="https://www.etsy.com/listing/113618425/vintage-gorgeous-tangold-damask-cloth?ref=shop_home_active"><span style="color: black;">Tan
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Copper Kettle</span></a>, <a href="https://www.etsy.com/listing/127933138/rare-vintage-arthur-wood-handpainted-ye?ref=shop_home_active"><span style="color: black;">Vintage
Arthur Wood Mug</span></a>, <a href="https://www.etsy.com/listing/113276681/vintage-heritage-hall-brown-polychrome?ref=shop_home_active"><span style="color: black;">Heritage
Hall English Transferware Plate</span></a>, and <a href="https://www.etsy.com/listing/127159075/vintage-old-ivory-syracuse-china?ref=shop_home_active"><span style="color: black;">Old
Ivory Syracuse China Dessert Plates</span></a> available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien"><span style="color: black;">House of Lucien.</span></a><br />
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<strong><span style="font-size: x-large;">Double Crust Peach Pie With Fresh Peaches</span></strong><br />
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<strong>Ingredients</strong><br />
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Pie Crust for a 8 inch deep dish pie or a 9 inch Pie Try my recipe for <a href="http://alchemybaking.blogspot.com/2013/10/the-best-all-butter-pie-crust-recipe.html">The Best All Butter Pie Crust Recipe</a> If you are using my pie crust recipe, please follow the directions in that recipe along with these instructions.<br />
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1 egg white beaten with a teaspoon of water<br />
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5 cups (980 g.) or 2 pounds, 3 oz. sliced and peeled ripe peaches<br />
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1 Tablespoon fresh lemon juice<br />
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1/2 cup (70 g.) all purpose flour <br />
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1 cup (200 g.) white sugar<br />
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2 Tablespoons butter<br />
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additional sugar for topping the pie<br />
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<strong>Directions</strong><br />
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Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. Place a cookie sheet covered in foil in the oven to preheat. ** Read the recipe before making, if you are using my pie crust recipe don't preheat the oven now, do it later after freezing or refrigerating the prepared pie.<br />
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Line the bottom and sides of pie plate (glass or pyrex is best) with the crust. Brush the bottom of the crust with some of the beaten egg white, this will help keep it from getting soggy while baking.<br />
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Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Toss it gently. Mix together the flour and the sugar in another bowl. Pour over the peaches and mix gently. Pour into the pie crust and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg white over the top crust and sprinkle it with sugar. Cut several slits in the top crust to vent steam.<br />
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***If you are using my pie crust recipe, or a homemade recipe, at this point I would recommend freezing or refrigerating the pie at this point for 30-60 minutes. To help calm the gluten in the flour after rolling. If you are using a frozen pie crust you don't need to do this. After doing that, if you haven't preheated the oven yet, do it now.<br />
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Place the pie on the preheated cookie sheet. Place it on one of the lower racks in the oven. This will help cook the bottom crust, so it doesn't get soggy.<br />
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Bake for about an hour. Check the pie after about 40 minutes to make sure the edges aren't getting too browned. If they are cover them with foil. It's done when the top and bottom is browned.<br />
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Let cool slightly on a wire rack. Serve warm with ice cream if desired.<br />
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Happy Baking!<br />
<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com3tag:blogger.com,1999:blog-3259122415745946344.post-13110921517236307792013-10-06T11:10:00.000-07:002013-10-06T13:26:45.191-07:00The Best All Butter Pie Crust Recipe<br />
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<em>“We must have a pie. Stress cannot exist in the presence of a pie.”</em> </div>
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- David Mamet, <i>Boston Marriage</i></div>
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Pie crust, it may be one of the least homemade baked goods out there. Almost every recipe for a pie you come across calls for a frozen pie crust. I guess they know no one wants to go to the trouble to make one. And why should you make a homemade pie crust? It does take some work, and time. And for what? There needs to be a payoff for all of that labor.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxHT_b8FEuvHA-WHZdozyYNtwYUxYZ329XOXEUXMmlucXCpFnhhlCL9t4b246l9cqvujqvK81zKSWo43pRibJWsZlVr6oya_bwkLQA1bCGZdSosEgZjaAyCaYfRatXsWPaTk6DpMStMD-/s1600/butter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxHT_b8FEuvHA-WHZdozyYNtwYUxYZ329XOXEUXMmlucXCpFnhhlCL9t4b246l9cqvujqvK81zKSWo43pRibJWsZlVr6oya_bwkLQA1bCGZdSosEgZjaAyCaYfRatXsWPaTk6DpMStMD-/s320/butter.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting up the butter</td></tr>
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There are just some things that you can't buy in a grocery store. If you cook anything from scratch, you know what I'm talking about. Some things can only be made by your hands. And then, there are times you want the very finest, the crème de la crème. Like on Thanksgiving or Christmas, where you don't want anything but the very best.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKR2_psQilju-5mdm_zR4ZngMAFPSNS5rXkfTFNV1DpPXJ-mBOW8HvitSLLABjtCD9y2MwCVEx_ia4VkR-18E3ppAtV2yCGSeor6ivltYnRgodX_4MU5SQt1qvU1EAmHQmmQmyPSaoyqqH/s1600/houseoflucien+123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKR2_psQilju-5mdm_zR4ZngMAFPSNS5rXkfTFNV1DpPXJ-mBOW8HvitSLLABjtCD9y2MwCVEx_ia4VkR-18E3ppAtV2yCGSeor6ivltYnRgodX_4MU5SQt1qvU1EAmHQmmQmyPSaoyqqH/s320/houseoflucien+123.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it looks like when it's done, when it just sticks together</td></tr>
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Well, this is the best. Let me tell you a story. Just a few days ago, we ate dinner at a popular pie place in Seattle. The crust was so flaky, I mean the texture was just amazing, it melted in your mouth. But it had no flavor. I thought for sure it was made with all shortening. I asked, and it turns out it was made with lard. No biggie. That's fine with me, I'm not against lard, (vegetarians don't appreciate it, since they can't even have a piece of apple pie, since the crust is made of pig fat, but I digress.) But, I am against food that has no flavor. I mean it had a little taste, but not much. So my husband and I debated. What's more important? Flavor or flakiness?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMhgGiRYNA7-7LrLzNVT-0O6v5CiWiOTV3JBImokuxBskb_XXfSMczD3AbM7C7nvuCo3mc2Kr05RG99lXOj3nWOyHLjoQA6FC9gP4t-12bmTdwA_2UScn4IRbeysHYAXhJeG_ZrR0tWDb/s1600/houseoflucien+124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMhgGiRYNA7-7LrLzNVT-0O6v5CiWiOTV3JBImokuxBskb_XXfSMczD3AbM7C7nvuCo3mc2Kr05RG99lXOj3nWOyHLjoQA6FC9gP4t-12bmTdwA_2UScn4IRbeysHYAXhJeG_ZrR0tWDb/s400/houseoflucien+124.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the food processor</td></tr>
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My husband says flavor, by a mile. He actually didn't love that pie crust no matter how flaky it was. He said when he got a bite of just crust, it dried out his mouth it was so flaky. Like he had a mouth full of sand. For myself, on the other hand, I was still debating it in my mind. For days, in fact.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPU7Vh-3Nf-UjyIW4oTl08jCQkuzyJiNnCzQBrR3ZBkQodomGVCYoSig7uxSsLnh1zRtLrJNX499d8yNbsbp21gDzGyIKQTgTrHBrClHBNELtOYQR9tSDb7q90RsiOdEa6KO9aD24G5Q9/s1600/houseoflucien+pie+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPU7Vh-3Nf-UjyIW4oTl08jCQkuzyJiNnCzQBrR3ZBkQodomGVCYoSig7uxSsLnh1zRtLrJNX499d8yNbsbp21gDzGyIKQTgTrHBrClHBNELtOYQR9tSDb7q90RsiOdEa6KO9aD24G5Q9/s640/houseoflucien+pie+001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After refrigerating, ready to roll out</td></tr>
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Meanwhile, I was baking pies. I baked a lot of em. I made a version of this pie crust many times. I also made a shortening and butter combined crust a few times, which is the pie crust I usually make. The combined (shortening and butter) crust is a crust I've made a lot of times, but I was still on the fence about it. It just didn't excite me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3LjyMLQluddIiYHEJFijRSdgQG3Z_YMMDHoNN-yx8Hh8_VuLi3malLemkbXmoBflUIMNGoiS5P4KnRD-sz7MeT1euECLXo6Vz-j7DsrJAdkDsOlcL_RkmcLqDyim0qzXt6kwGo9di0GD/s1600/houseoflucienpie+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3LjyMLQluddIiYHEJFijRSdgQG3Z_YMMDHoNN-yx8Hh8_VuLi3malLemkbXmoBflUIMNGoiS5P4KnRD-sz7MeT1euECLXo6Vz-j7DsrJAdkDsOlcL_RkmcLqDyim0qzXt6kwGo9di0GD/s400/houseoflucienpie+001.JPG" width="390" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuck the top crust over the bottom crust, crimp, then make sure the crust stays inside the pie plate, or you risk it hanging over when it bakes. Also brushing the crust with egg white and giving it a sprinkle of sugar helps to get it nice and golden brown.</td></tr>
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After lots of pie baking (and eating) and after giving it much thought, here's what I concluded. A crust full of lots of butter is the best. It's the best taste, by a long shot. But that's no surprise is it? This crust has a lot of butter in it. So with all of that fat, this crust<em> is</em> flaky. It's not <em>as</em> flaky as a crust with all lard, or shortening. The reason being is that those fats are 100% fat. Butter has some water content, it's not 100% fat. But no matter. This crust is almost like puff pastry. Not like that puff pastry you get in the grocery that's full of oils, but real, all butter puff pastry you would have to get from a specialty shop or make yourself. A few times when my husband and I took a bite, we even compared the taste to that of a croissant. Yeah, that's how delicious this crust is.<br />
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In fact, my husband, not a big dessert fan, loved and devoured the pies I baked with this crust. I needed to make a dessert for an event of his we were going to, and I thought he had decided on one. After eating these pies he changed his mind, all because he couldn't get enough of this butter filled pie dough.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAkTKVQN7iHMUmc6OWMYsBSrVGa5jlvhCShB1-SPTvV51PYJsjLsM3BSTQLIdPQAED2Ga6d3rKz5x3Tn0HBmQvKFtR3cyhGqZ41_VmDjfT4PHSdp1Q_vLcDeug-kEZ10lKNPCiANrouuE/s1600/houseoflucienpie+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAkTKVQN7iHMUmc6OWMYsBSrVGa5jlvhCShB1-SPTvV51PYJsjLsM3BSTQLIdPQAED2Ga6d3rKz5x3Tn0HBmQvKFtR3cyhGqZ41_VmDjfT4PHSdp1Q_vLcDeug-kEZ10lKNPCiANrouuE/s640/houseoflucienpie+004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make sure the crust is inside the pie plate after crimping.</td></tr>
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This crust rules over all others in the taste department, but it acts different than a typical pie crust. Call it a pie crust, or call it a pastry, remember how I said it's like puff pastry? Well it does puff up. It doesn't keep it's shape very well. So if you want to cut out shapes of leaves to put on top of your pie, or do a really decorative border, this probably isn't the recipe for you. There are a few tips to using this crust, (below in the recipe) to make it behave for you, that do need your attention. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm23tEUjghEoBahudwWY-b2RPlTCU6_CBfV3gP_Q52b0GDEH5QuMTKqyPSLHEYdplqGxSUJgVn0Ix32MacUwpg13tyJoGzDfogphHl47WTDoiJhyr4Gpjqvk2D9f6spfEOvISKN-pcX9yt/s1600/houseoflucien+pie+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm23tEUjghEoBahudwWY-b2RPlTCU6_CBfV3gP_Q52b0GDEH5QuMTKqyPSLHEYdplqGxSUJgVn0Ix32MacUwpg13tyJoGzDfogphHl47WTDoiJhyr4Gpjqvk2D9f6spfEOvISKN-pcX9yt/s640/houseoflucien+pie+021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's what you do with leftover pie crust. You make pie crust sticks! Just sprinkle pie dough with sugar, slice and bake until browned.</td></tr>
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But don't let that scare you. I used to be one of those people. One of those indifferent slackers who used premade pie crusts. The times I made a homemade one, was on holidays, or when I was feeling particularly domestic. I never wanted to. I didn't know a pie crust could taste like this. But now that I've made like, 10 pies in the last few weeks, I feel like Betty Crocker, or better yet, <span style="font-family: inherit;"><a href="http://en.wikipedia.org/wiki/Lionel_Poil%C3%A2ne">Lionel Poilâne</a></span>. I feel like a magician, capable of transforming an often overlooked dessert into something so delicious, I would be proud to serve it to Gordon Ramsay. I actually have this recipe memorized. By the time I finished my last pie, I felt so exhilarated, I felt like I could challenge Bobby Flay to a pie crust throwdown.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOeempom8nkcM4QHEAA48F5N5jiaqhiJiC4gaS54gxVq2xMzq5_m-Jicw9MV0gSMEknIYIubH3zQdcGX0LoGI-eAqdN6SDnvWQI3f7a9ES-w9n7U5dkMqiBZRknqYGcgDEtCSI1Yjsu_J/s1600/houseoflucienpie+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="617" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOeempom8nkcM4QHEAA48F5N5jiaqhiJiC4gaS54gxVq2xMzq5_m-Jicw9MV0gSMEknIYIubH3zQdcGX0LoGI-eAqdN6SDnvWQI3f7a9ES-w9n7U5dkMqiBZRknqYGcgDEtCSI1Yjsu_J/s640/houseoflucienpie+008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden brown and delicious</td></tr>
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But this is true for almost anything in life, isn't it? First you have a desire to be good at something. You research, and you learn as much as you can about it, to give yourself a good fighting chance. Then you do it. Then you do it again, and again. You make mistakes, but you learn from them, and you don't get discouraged, because you want this. Then you actually get pretty darn good at it. The result? A skill you will have for the rest of your life. A skill that will make people love you (trust me on this.) A skill that will warm the hearts of your friends and family. A skill that will open peoples minds to how amazing a simple American staple like pie, can taste. That is a skill worth having, and time well spent, in my book. Now that is exciting.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9SEylFF5aK9x5PqXdFC7JSpgIR3Hk6gTJsqalSCblFYZ8Bcub_iyT79dfM7_HEs02mvhoRtmEmPsmdmNyjuBTAJhStXmIrufFPP1U_fAABHYC8QL_n5_aIxEZTw4jfyBz2qLK_ndsxOH/s1600/houseoflucienpie+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9SEylFF5aK9x5PqXdFC7JSpgIR3Hk6gTJsqalSCblFYZ8Bcub_iyT79dfM7_HEs02mvhoRtmEmPsmdmNyjuBTAJhStXmIrufFPP1U_fAABHYC8QL_n5_aIxEZTw4jfyBz2qLK_ndsxOH/s400/houseoflucienpie+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's what you have to watch out for with this recipe, pie crust that hangs down. You need to tuck the pie crust in, so that when it bakes, it doesn't hang over the sides, like mine did here. The first time I made this crust I wasn't careful with this, and I had lots of hanging pie crust.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFayVw0-R46qxAJNEJqlkXadcIYLKsl200p2_T2yx0avSw45orjg69w5wiTvzOzBleofeueZIg-3MZ2SwcmWgQUOtDNfMRDoTVaquYb7arGLQFfF_whaDWTwGLnYFANzrd96XwCg8Kzyt/s1600/peach+8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFayVw0-R46qxAJNEJqlkXadcIYLKsl200p2_T2yx0avSw45orjg69w5wiTvzOzBleofeueZIg-3MZ2SwcmWgQUOtDNfMRDoTVaquYb7arGLQFfF_whaDWTwGLnYFANzrd96XwCg8Kzyt/s400/peach+8.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking the pie in a glass pie plate and following a few simple steps, really does away with a soggy pie crust. </td></tr>
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<strong><span style="font-size: large;">Tips for successful pie making:</span></strong> <br />
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Make sure to read the recipe all the way through before making. <br />
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The dough can be made days in advance and then kept in the fridge, plan accordingly. It also freezes well for months. Just double wrap it in plastic wrap, then place it in a zip top bag with the air removed. Let it thaw in the fridge and proceed with the recipe.<br />
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Add as little water as possible to the dough.<br />
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Mix it as little as possible in the food processor, meaning just pulse it, as few times as needed. Overworking the gluten in the flour makes a crust tough.<br />
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Refrigerating and freezing the dough when called for in the recipe allows the gluten to relax after being worked, which is going to contribute to a flakier crust as well as giving you less shrinkage when baking.<br />
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Use rice flour when rolling out the dough. This isn't absolutely necessary, but when rolling out pie dough, you want to use as little flour as possible so you don't work in too much of it, which can lead to a tough crust. If you use rice flour instead, you don't need to worry about working in too much flour, since rice flour has no gluten. Just roll out dough like you usually would, only substituting rice flour with all purpose. <br />
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Use a glass (or Pyrex) pie plate. This helps the bottom crust cook. Glass is a good conductor of heat. This will help the bottom crust to cook, and not be soggy. Actually if you preheat a cookie sheet in a 400 degree oven, then put your pie in a glass pie plate on the preheated sheet in a lower rack in the oven, this will give your bottom crust a head start in cooking. <br />
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Brush the top of your unbaked pie with egg white and sprinkle with sugar (don't use sugar if making a savory pie, only use the egg white) to get it nice and golden brown.<br />
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Brush the bottom of your pie crust with egg white before filling it, to prevent sogginess, it will form a barrier between the filling and the crust.<br />
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Bake a fruit pie at 400-425 degrees Fahrenheit, (200-220 degrees Celsius) (Gas Mark 6 or 7) in a lower rack in your oven. It takes about an hour for a double crust fruit pie. If the crust gets too brown before the time is up, cover the crust with foil. If it's not getting brown enough, about 15 minutes before it's done put it on a top rack in the oven to brown.<br />
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Freeze your pie (or at least refrigerate it) for about an hour after filling and before baking it. This will help calm the gluten as well as help prevent shrinking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxZNkC2dXI99Qfly0CxMzdj8-sdGnafve_-Di5RDK-UwBwnO-pTRFofIx_LQjblZ2YuGuZfdY1gwkrjE-G5YmESJLGvKNX6n5GlBGe2v7vRItn2DjUsI2qnv3Kjts8QuRwIlm5Kb5vcrk/s1600/peach+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxZNkC2dXI99Qfly0CxMzdj8-sdGnafve_-Di5RDK-UwBwnO-pTRFofIx_LQjblZ2YuGuZfdY1gwkrjE-G5YmESJLGvKNX6n5GlBGe2v7vRItn2DjUsI2qnv3Kjts8QuRwIlm5Kb5vcrk/s640/peach+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Pie - one of the pies I made with this crust<br />
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<a href="https://www.etsy.com/listing/113618425/vintage-gorgeous-tangold-damask-cloth?ref=shop_home_active">Tan Vintage Damask Dinner Napkins</a>, <a href="https://www.etsy.com/listing/106802807/vintage-opa-copper-kettle-for-a-wood?ref=shop_home_active">Vintage Copper Kettle</a>, <a href="https://www.etsy.com/listing/127933138/rare-vintage-arthur-wood-handpainted-ye?ref=shop_home_active">Vintage Arthur Wood Mug</a>, <a href="https://www.etsy.com/listing/113276681/vintage-heritage-hall-brown-polychrome?ref=shop_home_active">Heritage Hall English Transferware Plate</a>, and <a href="https://www.etsy.com/listing/127159075/vintage-old-ivory-syracuse-china?ref=shop_home_active">Old Ivory Syracuse China Dessert Plates</a> available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a><br />
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<strong><span style="font-size: x-large;">The Best All Butter Pie Crust Recipe</span></strong><br />
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This recipe is my own. It started as an adaptation from <a href="http://www.foodnetwork.com/recipes/pie-dough-recipe2/index.html">Ann Burrell's Pie Dough Recipe</a> as well as a few ideas from America's Test Kitchen, mixed with knowledge I've learned over the years, combined with experience.<br />
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This recipe makes enough for 2 crusts, for an 8 or 9 inch pie, or one double crust pie. If you only need one crust, for a pumpkin pie, or a cream pie, freeze the other half, or simply halve the recipe. The dough will last for months frozen if double wrapped and then placed in a zip top bag and sealed. Simply thaw it in the fridge and continue with the directions from there.<br />
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This recipe contains vodka. Americas test kitchen is famous for using it in their pie crust. <a href="http://www.nytimes.com/recipes/12852/christopher-kimballs-favorite-test-kitchen-discovery-foolproof-pie-dough.html">Their recipe</a> uses more than mine, and their recipe is different. I've taken the idea from them. The reason it is a great element for a pie crust, is because gluten forms in water but not in alcohol. In a pie crust recipe you want to use the least amount of water as possible, but sometimes this makes it hard to roll out. By using a little alcohol it makes it easier to work with, without adding water, since the alcohol cooks out and leaves no taste. If you absolutely do not consume alcohol go ahead and leave it out, you may need to use a tablespoon or 2 more ice water. <br />
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Vinegar is used in the recipe because it helps prevent the formation of gluten, which will ultimately make for a flakier crust, you can't taste it since it is just a teaspoon.<br />
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Using the best quality butter you can get your hands on is a good idea here, since the butter is the star ingredient.<br />
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<strong>Ingredients</strong><br />
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2 1/2 sticks (20 Tablespoons) or (285 g.) of very cold good quality butter, cut into small pieces then held in the fridge to get it cold again, plus extra for greasing the pie plate<br />
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2 cups (268 g.) all purpose flour, plus more for rolling out the dough OR use rice flour for rolling<br />
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rice flour for rolling out dough, optional<br />
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2 Tablespoons sugar - omit if you are making a savory pie, like a pot pie<br />
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1/4 tsp. salt<br />
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1 tsp. apple cider vinegar<br />
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2 Tablespoons cold vodka<br />
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5-7 Tablespoons ice cold water<br />
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<strong>Directions</strong><br />
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Get your ingredients ready. Get your food processor out. Have the butter cut into small pieces, then placed in the fridge until needed. Have a cup of water with a few ice cubes in it next to your food processor to use as your ice water. Make sure your vodka is cold. <br />
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In the bowl of the food processor add the flour, sugar and salt and blend together. Take the butter pieces out of the fridge and add about half of it to the food processor. Pulse it a few times to get the butter mixed in, then add the other half of the butter. Pulse the butter into the flour until it resembles little pieces of grated cheese. Now remove the lid of the food processor and sprinkle on the vodka, and the apple cider vinegar, plus 2 Tablespoons of ice water. Pulse it again a few times to get it mixed in. Then add 2 more tablespoons of ice water and pulse until it's blended in. The goal is to work the dough as little as possible, so just pulse it as few times as needed to get it to be mixed together. Only add enough water to get the dough to stick together. Add as little as possible. Remove the lid of the food processor and pinch it together to see if it sticks together. If it needs more water, if it's not sticking together, add a tablespoon at a time, pulse, then check it again.<br />
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When it's ready, dump out the contents onto a work surface such as a big cutting board. Form it into a flat disc with your hands, then cut it in half and flatten each disc, this will make it easier to roll out later. I weigh each one with a scale to make sure I've divided them in two equal portions. Wrap each disc in plastic wrap then refrigerate for at least an hour, or up to days in advance.<br />
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When ready to use the dough, remove it from the fridge for about 20 minutes, to let it get soft enough to roll. Dust the work surface and the dough with flour (or rice flour, as mentioned above.) Use a rolling pin to roll out the dough, evenly in all directions. Turn the dough a 1/4 of a turn after each roll to get it as even in all directions as possible. If it gets tacky, use a little more flour, don't let it stick to your work surface. Roll out the dough until it's about 1/8 of an inch thick. <br />
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Grease your glass pie plate (an 8 or 9 inch) with butter and place the rolled out dough in the plate. It should hang over at least a 1/2 inch, if it hangs out more than that, cut it to 1/2 inch overhang. Fill the pie and bake as directed in your recipe. <br />
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<strong>*This is an important step* After you've filled your pie, you need to tuck the top crust under the bottom crust, then crimp together. Make sure the crust is not hanging over the edge. Make sure after you have crimped it together that it is inside the pie plate. When the crust bakes, if it's hanging over the edge, it will fall down over the edge of the pie plate and hang over. If making a fruit pie, make sure the edges are sealed, so the juices don't go running out of the edge. Make sure you cut vent holes on the top. </strong><br />
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<strong>If you are making a single crust pie, just make sure when you crimp the edges so that they stay inside the pie plate, not hanging over the edge.</strong><br />
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To blind bake for a single crust pie: Line the dough with parchment paper and fill with pie weights, raw rice, or dried beans. Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the parchment and beans and bake for 2 to 3 minutes more. Remove the pie shell from the oven and cool. The dough should be golden and crisp. Continue with desired filling. <br />
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I hope you love this recipe as much as I do!<br />
Happy Baking!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com14tag:blogger.com,1999:blog-3259122415745946344.post-92165026142544446242013-09-15T18:30:00.000-07:002014-07-09T09:26:42.456-07:00Moist Zucchini Carrot Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg37jfZtugZaKGY9SEyxXs82rAPVdxY3CcPjKIp3kljbCleMlGL-WQmckUWvrXdiA8bzspvv3XSqr2XSiMRYuO4h5leS6WpEJBslqq3jsUMyxXprpX0CIqrgtXJML50a3ikEB9YBVKv0R-/s1600/Moist+zucchini+carrot+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg37jfZtugZaKGY9SEyxXs82rAPVdxY3CcPjKIp3kljbCleMlGL-WQmckUWvrXdiA8bzspvv3XSqr2XSiMRYuO4h5leS6WpEJBslqq3jsUMyxXprpX0CIqrgtXJML50a3ikEB9YBVKv0R-/s640/Moist+zucchini+carrot+bread.jpg" height="606" width="640" /></a></div>
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<em>"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."</em></div>
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- Jim Davis<br />
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Isn't this a great time of year? Harvest time! I've got carrots and zucchini fresh from the ground, raspberries and blackberries ready for picking, and lots of ripe apples on my trees. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGmY2QPNfj_htfzgb4opS0GdfHvz4mWCz8y11qDD-mTHl71NLAv4Q1edbtEmkAy5kF3YiehQC2CKJ1m00mtXXAhBPsNJMICFFtEfFHmn178nwvL834iqyR3j_3pEh8WewwR_S4zyc2G1r/s1600/carrots.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGmY2QPNfj_htfzgb4opS0GdfHvz4mWCz8y11qDD-mTHl71NLAv4Q1edbtEmkAy5kF3YiehQC2CKJ1m00mtXXAhBPsNJMICFFtEfFHmn178nwvL834iqyR3j_3pEh8WewwR_S4zyc2G1r/s640/carrots.JPG" height="582" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots from my garden</td></tr>
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I'm not the best gardener in the world, and I've only kept a garden for maybe 5 years, but I'm always amazed that I'm able to actually grown something! Every single time I harvest something from my garden it feels like a complete miracle to me. </div>
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<tr><td class="tr-caption" style="text-align: center;">Zucchini from the garden</td></tr>
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Carrots, zucchini, and green beans are vegetables I grown every year. (I usually grown pumpkins too, but not this year.) I grow zucchini really just to make quick breads from it. And also because it's so darn easy to grow, I'm so proud of myself when I see those torpedo sized zucchinis! I practically jump for joy, as if to say, "I did it again!" "Yes!" When in truth as long as I water them regularly, (or if I get lucky and it rains) it has very little to do with me. That plant wants to grow. It's alive. It has an agenda. To live, to thrive! Zucchini plants just so happen to have a stronger will than some other more finicky plants.</div>
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<tr><td class="tr-caption" style="text-align: center;">Raspberries ready for picking - (Don't mind the chicken in the background.)</td></tr>
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I know, I know, you're not supposed to let them get that big, but when I'm really just growing them for bread, and for other shredding purposes, like fritters, I don't think it matters. But I don't let them <em>all</em> get that big, I do harvest some when they are small, for slicing and cooking simply, in olive oil and fresh rosemary. And I admit, I don't always <em>mean</em> to let them get that big, sometimes it's an accident. It seems they get that huge overnight. </div>
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<tr><td class="tr-caption" style="text-align: center;">If using huge over sized zucchini like I did, remove the seeds by slicing the zucchini down the middle lengthwise and scoop out the seeds. If using small zucchinis from the grocery store, there is no need to remove the seeds.</td></tr>
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Since I like baking with zucchini, I wanted to create another quick bread recipe to utilize the vegetable. (See also my <a href="http://alchemybaking.blogspot.com/2011/09/triple-chocolate-zucchini-bread.html">Triple Chocolate Zucchini bread</a>) Since I had fresh carrots on hand, I decided to add those as well. The result is a moist, nicely spiced, carrot cake like, bread. </div>
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<tr><td class="tr-caption" style="text-align: center;">At times like this, I am very grateful to have a food processor to shred stuff for me.</td></tr>
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This bread is so darned versatile, I love it. I added raisins, but you don't have to. You can add any other dried fruit instead, like dates or dried chopped apricots, or omit them altogether. I added walnuts, and I sort of do think they are needed, but if you have someone who's allergic, or you absolutely hate nuts, leave them out, I'll understand.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nCrbBMtbuEbHqB-mdXLny1z3L0xz-d2MvneAeqRvYaxjB9VbNq2l869hXa9cY9qX5Ynyj57q73fCSbdiqySY3Q-SOOvcc17QfKssoUn2HRQ_bYSmKuIaWUlg5N0ez9PSCGNR-heOZiK5/s1600/houseoflucien+pie+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nCrbBMtbuEbHqB-mdXLny1z3L0xz-d2MvneAeqRvYaxjB9VbNq2l869hXa9cY9qX5Ynyj57q73fCSbdiqySY3Q-SOOvcc17QfKssoUn2HRQ_bYSmKuIaWUlg5N0ez9PSCGNR-heOZiK5/s320/houseoflucien+pie+012.JPG" height="280" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots from my garden</td></tr>
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These can even be made into muffins! Or small loaves! Or any shape your little heart desires. (I don't really think your heart is little, it's just an expression.)<br />
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<tr><td class="tr-caption" style="text-align: center;">This recipe is super easy, really you just mix up dry ingredients, then wet, then add the carrots and zucchini.</td></tr>
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This bread is super easy too. You really just stir it all together. You only need a few bowls, a whisk and a spoon. No mixer needed.</div>
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<tr><td class="tr-caption" style="text-align: center;">I like to soak raisins before using to plump them up</td></tr>
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This bread has a special little treat. A sprinkle of cinnamon sugar is added to the top, to give a not too sweet bread, a little something special. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAUeha1mqV1vsv89BK2Yki6SfDSSEiwlYUOuNAw1ZiKxhWOpDPMRUbZFYwdnPD_ZyjE9tVBGdymcgo8zcEYzO6sBYO2_kSP1ZJ4V7RvrtySRwWqhNVyugjeayVTrL5QAG4flfUrhp32lW/s1600/houseoflucien+pie+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAUeha1mqV1vsv89BK2Yki6SfDSSEiwlYUOuNAw1ZiKxhWOpDPMRUbZFYwdnPD_ZyjE9tVBGdymcgo8zcEYzO6sBYO2_kSP1ZJ4V7RvrtySRwWqhNVyugjeayVTrL5QAG4flfUrhp32lW/s400/houseoflucien+pie+018.JPG" height="383" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the drained raisins and nuts and it's ready for the pans</td></tr>
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If you have zucchini haters in your family, no worries. They will hardly be able to tell that it's there. You can't taste it at all. Just make sure they don't look at it too closely, they may detect the little green specs of color and run the other way.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdC_zKqHVqo41v66dAUrjB7NmeK4K4Msekq7fH1roAxpIx0DU86DEHMUXayNcu0UOTecX-5XThU51S5FQerLVcWtcifilf-X964hdWVjmBut_yXQiUfP9Rpe1N4c2LY3zRrbFBAIAJvq/s1600/houseoflucien+pie+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdC_zKqHVqo41v66dAUrjB7NmeK4K4Msekq7fH1roAxpIx0DU86DEHMUXayNcu0UOTecX-5XThU51S5FQerLVcWtcifilf-X964hdWVjmBut_yXQiUfP9Rpe1N4c2LY3zRrbFBAIAJvq/s400/houseoflucien+pie+021.JPG" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made one large loaf, 2 small loaves and 2 small rounds. For the large loaf I used a parchment paper sling to easily remove the loaf from the pan. I don't think it's necessary for the smaller ones. I added more nuts to the top, as well as a sprinkling of cinnamon sugar. </td></tr>
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Happy fall! Soon I will be decorating for Halloween and stopping by Starbucks for a pumpkin spice latte (and my obligatory birthday cake pop, I can't seem leave Starbucks without one.) It's the little things in life that bring me joy, you know?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQUgbEFikgm0dYuAfJftq8IvEzHeDiF1UHwA4Df8-n5DDmev-zO5Ul4bvYxFl1ajj-i00eRX9E8OArjSKo_zzlAD6FTNPh1E2j1d7ynGogMq8Bxt886D9DbT1G-WGa7OnQTiEtwqZQbv7/s1600/zucchini+bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQUgbEFikgm0dYuAfJftq8IvEzHeDiF1UHwA4Df8-n5DDmev-zO5Ul4bvYxFl1ajj-i00eRX9E8OArjSKo_zzlAD6FTNPh1E2j1d7ynGogMq8Bxt886D9DbT1G-WGa7OnQTiEtwqZQbv7/s640/zucchini+bread.JPG" height="506" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
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If you have lots of zucchini like I do, Try my <a href="http://alchemybaking.blogspot.com/2011/09/triple-chocolate-zucchini-bread.html">Triple Chocolate Zucchini Bread</a>, it's excellent! Seriously, it's amazing, you won't be disappointed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBkVW-yaNyJfcpy3ysG7gLgVEQ0brQIlN1CGskrsQm9g6-sepNxpORO1ASXmHmN2AXYGA3mKZlRM_QhRi4SZUpVkZFwAi07T8WKThEtYcvxlNZRonXXuBf0sHA6TiwHpRtHN_kDjNmStP/s1600/Moist+Zucchini+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBkVW-yaNyJfcpy3ysG7gLgVEQ0brQIlN1CGskrsQm9g6-sepNxpORO1ASXmHmN2AXYGA3mKZlRM_QhRi4SZUpVkZFwAi07T8WKThEtYcvxlNZRonXXuBf0sHA6TiwHpRtHN_kDjNmStP/s640/Moist+Zucchini+Bread.JPG" height="530" width="640" /></a></div>
<a href="https://www.etsy.com/listing/161835613/gorgeous-rare-vintage-chantilly-green?ref=shop_home_active">Chantilly Green Indiana Glass Cake Stand</a> available at House of Lucien.<br />
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<a href="https://www.etsy.com/listing/161835613/gorgeous-rare-vintage-chantilly-green?ref=shop_home_active">Chantilly Green Indiana Glass Cake Stand</a>, <a href="https://www.etsy.com/listing/157984791/vintage-price-kensington-creamy-white?ref=shop_home_active&ga_search_query=teapot">Price Kensington Teapot</a>, <a href="https://www.etsy.com/listing/159370417/vintage-tuscan-fine-bone-china-cream-and?ref=shop_home_active">Tuscan Cream and Sugar with Daisies</a>,<a href="https://www.etsy.com/listing/127935482/vintage-sheffield-silverplated-butlers?ref=shop_home_active"> Sheffield Silver Butler Tray</a>, <a href="https://www.etsy.com/listing/156592184/vintage-foley-fine-bone-china-mint-green?ref=shop_home_active&ga_search_query=green%2Bteacup">Foley Green Teacup</a>, <a href="https://www.etsy.com/listing/154052248/vintage-royal-standard-fine-bone-china?ref=shop_home_active&ga_search_query=green%2Bteacup">Royal Standard Green Teacup with Pansies</a>, <a href="https://www.etsy.com/listing/159340350/antique-johnson-bros-rolland-dinner">Antique Johnson Bros. Rolland Plates</a>, and <a href="https://www.etsy.com/listing/127625119/vintage-noritake-temptation-bread-and?ref=shop_home_active&ga_search_query=small%2Bplates">Noritake Temptation Small Plates</a>, available at my Vintage Etsy Shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a></div>
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<span style="font-size: x-large;"><strong>Moist Zucchini Carrot Bread</strong></span></div>
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An original recipe by me, Melissa aka The Alchemist</div>
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Makes 2 regular sized loaves, or about 6 small loaves, or 24 standard sized muffins</div>
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<strong>Ingredients</strong></div>
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1 1/4 cup (250 g.) brown sugar, packed</div>
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1 cup (200 g.) white sugar</div>
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3 eggs</div>
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3 cups (420 g.) all purpose flour</div>
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1 Tablespoon vanilla extract</div>
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1 1/4 cup (296 ml.) vegetable oil</div>
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2 heaping cups (13 oz.) (373 g.) shredded zucchini </div>
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1 1/2 cups (6 1/2 oz.) (183 g.) shredded carrots </div>
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3/4 tsp. salt</div>
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2 tsp. baking soda</div>
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2 tsp. baking powder</div>
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1 Tablespoon cinnamon</div>
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3/4 tsp. allspice</div>
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1/2 tsp. freshly grated nutmeg</div>
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1/4 tsp. cloves, optional, if you don't like cloves, leave it out</div>
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1 cup (110 g.) chopped walnuts</div>
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3/4 cup (90 g.) raisins or dates, or another dried fruit OR go in a whole nother direction and add chocolate chips (if you add chocolate chips the only spice I personally would add in cinnamon - optional </div>
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more walnuts for topping - optional</div>
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cinnamon sugar for topping - optional</div>
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<strong>Directions</strong></div>
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Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.</div>
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If using raisins, place them in a small bowl and cover them with boiling water. Let sit to plump while you get the other ingredients together, 10 minutes or so.</div>
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Combine the dry ingredients, (flour, brown sugar, white sugar, salt baking soda, baking powder, and spices) into a large bowl and whisk together, making sure you break up the brown sugar and that it is combined well with the other ingredients.</div>
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In another large bowl add the eggs and whisk to beat them a bit. Add the oil and vanilla extract and whisk again. Put the whisk down and get a large or wooden spoon. Stir in the dry ingredients to thoroughly combine it with the wet ingredients. Stir in the shredded zucchini and carrots until combined. Now stir in the nuts and strained raisins (if using) or other dried fruit or chocolate chips (if using.)</div>
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Prepare pans for using. If using small loaf pans or making muffins, grease the pans (or muffin tins) well. If using large loaf pans grease pans, then make a sling by placing a piece of parchment paper one way so it hangs over the sides, then the other way, also hanging over the sides, to create a sling to easily lift the bread out when done. (Also pictured above.) Grease the parchment paper as well. Pour the batter into prepared pans, 3/4 of the way full. </div>
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Sprinkle more chopped walnuts (if desired) on top of loaves or muffins and sprinkle cinnamon sugar on top of the nuts (if desired.)</div>
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Bake until a toothpick inserted into the center comes out clean. Times listed below.</div>
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- For standard sized muffins about 24 minutes</div>
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Bake large loaves for 50 - 70 minutes depending on size of loaf, if a tall loaf it will take longer, while shorter loaves will take the lesser time.</div>
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Bake small loaves for about 28-32 minutes</div>
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I hope you love this recipe as much as I do! <br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com7tag:blogger.com,1999:blog-3259122415745946344.post-51941803381027386112013-08-25T18:15:00.000-07:002013-08-25T18:30:14.132-07:00Fresh Rosemary Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMH6DnVS6qL6inXu3ji7tyFl46D_HcONBusuthPJYPF8teJL5xPWye6FVPWCyP2S2-EkkCKqgJG4XkEL3l3YotKZCWsEskq7s93_DQFyka62xvUCqjJ3GSJBXAUpiE0rzoPhFIiGtx1sw/s1600/rosemary+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMH6DnVS6qL6inXu3ji7tyFl46D_HcONBusuthPJYPF8teJL5xPWye6FVPWCyP2S2-EkkCKqgJG4XkEL3l3YotKZCWsEskq7s93_DQFyka62xvUCqjJ3GSJBXAUpiE0rzoPhFIiGtx1sw/s640/rosemary+bread.JPG" width="640" /></a></div>
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<em>"With a piece of bread in your hand you’ll find paradise under a pine tree</em>."</div>
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– Russian Proverb</div>
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<span style="font-family: inherit;">I made this rosemary bread to eat at a BBQ I hosted. Bread may seem strange to serve at a BBQ, homemade bread even stranger perhaps. Here's the way I see it. When guests come over to my house, I want them to eat well. Of course you want them to eat well, you say! What that means to me is to serve food you don't normally get. Special food. What that means from one person to the next is subjective. For these particular guests, I know they like bread, for example. I also know that one of them loves dessert and goes on and on about fresh whipped cream.</span><span style="font-family: Georgia;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIYiIUGPSUjOfq9VIQ7j_Ome52nwoRuM6N8nGxUHR9YF-_7XM2b_291Es9v5glkYeRHtQkmp0gb4qj-7OU9-rDF4mhuRiIAGvEB6m5vcmfoilrl6_PIcETfOpVhotzRxW-hr_QerwajfK/s1600/bbq+and+champ+glasses+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIYiIUGPSUjOfq9VIQ7j_Ome52nwoRuM6N8nGxUHR9YF-_7XM2b_291Es9v5glkYeRHtQkmp0gb4qj-7OU9-rDF4mhuRiIAGvEB6m5vcmfoilrl6_PIcETfOpVhotzRxW-hr_QerwajfK/s320/bbq+and+champ+glasses+044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used fresh rosemary from my very mature rosemary bush. I've added different amounts in the recipe for mature rosemary such as mine, or rosemary from the grocery store since mature homegrown rosemary is stronger in taste than what you would get from the grocery store.</td></tr>
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So for dessert I served a homemade pound cake (recipe coming soon) topped with fresh peaches and lots of really spectacular homemade whipped cream. What made it so special is I used the best cream available to me, <a href="http://www.twinbrookcreamery.com/">Twinbrook Creamery</a> cream. Almost raw, and from Jersey cows, so it's even higher in fat content. I mean this stuff is ridiculous.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyjLclbbpnB9I9dFWSEfBJAdr3vLAq1qsehCcy51LXg13BPTFaTAYA0RzENORrOF4RCPO6u49GIJe_xCUAog152dxFXaySCCEKaZ8HNju_WZC4awPXKPYsyf2dHQXfvCaVJ_0fFZkLtJE/s1600/bbq+and+champ+glasses+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyjLclbbpnB9I9dFWSEfBJAdr3vLAq1qsehCcy51LXg13BPTFaTAYA0RzENORrOF4RCPO6u49GIJe_xCUAog152dxFXaySCCEKaZ8HNju_WZC4awPXKPYsyf2dHQXfvCaVJ_0fFZkLtJE/s400/bbq+and+champ+glasses+045.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My bread rising it's first rise</td></tr>
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Bread isn't really special in and of itself, but homemade bread is quite special. The smell that wafts through your house while it bakes is hypnotizing. I mean how often do you get homemade bread?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFqSQmVUoHdsEuhudDFGUvq7F_kZhK2pBkvxZRo1XT0zndhKHz06f8fn79btHDYNl9qtLkprjA37FP4kEcU76sMpMFkDN7jDjdTxcdWK-GhPcui_-na-yjhnbJFQgW1VhKVXN35YrS7CG/s1600/bbq+and+champ+glasses+048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFqSQmVUoHdsEuhudDFGUvq7F_kZhK2pBkvxZRo1XT0zndhKHz06f8fn79btHDYNl9qtLkprjA37FP4kEcU76sMpMFkDN7jDjdTxcdWK-GhPcui_-na-yjhnbJFQgW1VhKVXN35YrS7CG/s320/bbq+and+champ+glasses+048.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dough rounds about to rise for the second time</td></tr>
</tbody></table>
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Since I'm in the kitchen most of the day when guests come, making bread is easy. Most of the time spent is in the rising. I used a Kitchen aid mixer to knead my dough, but even if you knead it by hand, that only takes 10 minutes or so. Definitely worth it. Heck, if you have a bread machine, you could make the dough on the dough setting and just bake off the rounds in the oven. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFnkZi0qLHsnZ1sr46al0K6hfxFhDZxFHihEe7r9EsamDCjpaxT-HOGyLO-FaRRku4BPV-oh3LFpXgVfIiYbnsZsdCG7VJR1u53hE_gXSLUhLA-FPEJcKu5DsmE7l9YP7lCCGmDCzB7M2/s1600/bbq+and+champ+glasses+059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFnkZi0qLHsnZ1sr46al0K6hfxFhDZxFHihEe7r9EsamDCjpaxT-HOGyLO-FaRRku4BPV-oh3LFpXgVfIiYbnsZsdCG7VJR1u53hE_gXSLUhLA-FPEJcKu5DsmE7l9YP7lCCGmDCzB7M2/s320/bbq+and+champ+glasses+059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the second rise, ready for the oven</td></tr>
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This bread in particular is crazy cheap too. I mean it's only flour, yeast, a bit of sugar, some rosemary, (My rosemary came from my garden so I didn't have to pay for it) and a little olive oil.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpEm9VqaqJ8G3lYyO0IK67UYdep8i3iDRvK5wuOXB8lDAZL-ILegvA7G8Thbssx6OdYDKnl10OzHvHbpttbwMkyydfhPwMJgsumE0YG1fD-DGv6X-Qi8rx576wDQ5kwa7vuKBbCaTPduo/s1600/bbq+and+champ+glasses+061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpEm9VqaqJ8G3lYyO0IK67UYdep8i3iDRvK5wuOXB8lDAZL-ILegvA7G8Thbssx6OdYDKnl10OzHvHbpttbwMkyydfhPwMJgsumE0YG1fD-DGv6X-Qi8rx576wDQ5kwa7vuKBbCaTPduo/s320/bbq+and+champ+glasses+061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking shortly you brush the bread with oil and top with more rosemary and some coarse salt</td></tr>
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This bread is well worth the little effort it takes. The recipe is adapted from Food Network's, <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe/index.html">Almost Famous Rosemary Bread</a>. It has lots of great reviews with good reason. It's soft and tender, and fragrant with fresh rosemary. I love the crunchy bits of salt that top the bread. It can be dipped into olive oil and balsamic vinegar, or simply spread with soft butter. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOLiQkmjyWnaV5Mw3_-CZPcVVugvMn-wnjxRgSM0mimftVWj0szKQR8i73imryViqLbNu_UO3tdF3hU9Qg9espGmKPEDnpKVBAIX7YB3P_iqY1oy7XBThTX3-4coUUL9GLtswHd-SkknE/s1600/bbq+and+champ+glasses+065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOLiQkmjyWnaV5Mw3_-CZPcVVugvMn-wnjxRgSM0mimftVWj0szKQR8i73imryViqLbNu_UO3tdF3hU9Qg9espGmKPEDnpKVBAIX7YB3P_iqY1oy7XBThTX3-4coUUL9GLtswHd-SkknE/s400/bbq+and+champ+glasses+065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven!</td></tr>
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We ate our bread with a Caprese salad with buratta cheese and heirloom tomatoes. We drank watermelon mojitos made with fresh mint from my garden. Our dinner was kebabs on the BBQ, with 3 different homemade dipping sauces: fresh pineapple teriyaki, c<span style="font-family: inherit;">himichurri</span>, and a tzatziki sauce. It was a fun and relaxing warm summer night, filled with laughter, great friends and great food.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6CNEOvrfM35nQ7GWXVRXeiinPplAr6dr7CaoMhQ0UiK18i44EriZD-bFHFjEKYzW8cgt7Rwk4pGYOBB5qRjvg4jJi_aNX9RmX1KpEqxGz_-SkgI9I6QX5BFThAQi6jppFrPzCLrrN6hE/s1600/bbq+rosemary+bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6CNEOvrfM35nQ7GWXVRXeiinPplAr6dr7CaoMhQ0UiK18i44EriZD-bFHFjEKYzW8cgt7Rwk4pGYOBB5qRjvg4jJi_aNX9RmX1KpEqxGz_-SkgI9I6QX5BFThAQi6jppFrPzCLrrN6hE/s640/bbq+rosemary+bread.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the BBQ where I served this bread. The salad is a Caprese salad with heirloom tomatoes, fresh basil and Burrata. It was delicious!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd40Wo3jbea9Dkn1ikuq4kKksp7Agk4OulnDnmL5WFj5ypB055iJNmLR_BJX295lXI0Pd3Kw5fS_SiVPUwkmN34t6GDp9B9Qs8AXDZl4oaaduj_tcnYV23l-DawixW8iUQAcbp3oZ1odKm/s1600/rosemary+bread+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd40Wo3jbea9Dkn1ikuq4kKksp7Agk4OulnDnmL5WFj5ypB055iJNmLR_BJX295lXI0Pd3Kw5fS_SiVPUwkmN34t6GDp9B9Qs8AXDZl4oaaduj_tcnYV23l-DawixW8iUQAcbp3oZ1odKm/s640/rosemary+bread+3.JPG" width="600" /></a></div>
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<strong><span style="font-size: x-large;">Fresh Rosemary Bread</span></strong><br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falchemybaking.blogspot.com%2F2013%2F08%2Ffresh-rosemary-bread.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-4KCdOTvluIM%2FUhbbJHJ7sMI%2FAAAAAAAACyw%2FYElnLTVplcQ%2Fs640%2Frosemary%2Bbread.JPG&description=The%20Alchemist%3A%20Fresh%20Rosemary%20Bread"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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This recipe is adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe/index.html">Almost Famous Rosemary Bread</a> from<a href="http://www.foodnetwork.com/"> Foodnetwork.com</a><br />
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This recipe makes 4 small rounds<br />
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The bread is best eaten the same day it's made<br />
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<strong>Ingredients</strong><br />
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1 1/4 oz. packet (or 2 1/2 tsp.) of active dry yeast<br />
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2 tsp. sugar<br />
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2 Tablespoons olive oil plus more for brushing <br />
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2 1/2 cups (312 g.) all purpose flour plus more for dusting<br />
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4 Tablespoons fresh rosemary chopped finely (if you have your own rosemary bush and it's pretty mature, use 3 - 3 1/2 Tablespoons) If you are buying it from the store, use the 4 Tablespoons. OR if using dried rosemary, use 1 Tablespoon<br />
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1 tsp. fine salt<br />
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<strong>For Topping Bread</strong><br />
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Kosher salt or another type of coarse salt <br />
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1/2 Tablespoon fresh, finely chopped Rosemary - or if using dried also use 1/2 Tablespoon<br />
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<strong>Directions</strong><br />
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Stir the yeast, sugar and 1/4 cup of warm water <span style="font-family: inherit;">(105</span><span style="font-size: x-small;"><span style="font-family: Verdana;"><span style="font-family: inherit;"><span style="font-size: small;">°–115° Fahrenheit, (41°–46° Celsius)</span> </span></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">in a large bowl (or in the bowl of a stand mixer.)</span></span> </span></span><span style="font-family: inherit; font-size: small;">Let sit until foamy, about 5 minutes.</span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana;"><span style="font-family: Times New Roman; font-size: small;"></span></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana;"><span style="font-family: Times New Roman; font-size: small;">Add 1 tablespoon olive oil, the flour, the rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. </span> </span></span><br />
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Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.) I used a mixer with the dough hook and I needed to add a little more flour. If it feels too wet when done kneading, add more flour until it feels like dough and is not wet or sticky.<br />
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Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. <br />
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Line 2 baking sheets with parchment paper or a silicone mat. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours. <br />
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Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. <br />
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Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher or coarse salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. <br />
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I hope you love this recipe as much as I do!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com5tag:blogger.com,1999:blog-3259122415745946344.post-54756251973434086082013-07-20T16:09:00.001-07:002013-07-20T16:36:58.607-07:00Fresh Cherry Skillet Cobbler<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemXZ-Afpp_P2KSc5Ssqg2B7XTAxlmokNM0q8YkDd1GK1FuUvQtwnJAMIhm-bCDNyqugcrL_VXEcLjoPnExNRSAY3p7HVEQrJlWgH1murO6p45GMK-zPTFsbXqD04QF-B39ORVGs4yG6ud/s1600/cherry+cobbler+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemXZ-Afpp_P2KSc5Ssqg2B7XTAxlmokNM0q8YkDd1GK1FuUvQtwnJAMIhm-bCDNyqugcrL_VXEcLjoPnExNRSAY3p7HVEQrJlWgH1murO6p45GMK-zPTFsbXqD04QF-B39ORVGs4yG6ud/s640/cherry+cobbler+073.JPG" width="640" /></a></div>
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<em>"</em><em>Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks."</em></div>
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- Judith B. Jones</div>
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falchemybaking.blogspot.com%2F2013%2F07%2Ffresh-cherry-skillet-cobbler.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-AQ-dG4HEFeg%2FUeseTEYCXzI%2FAAAAAAAACyg%2FmPfyDOgt2L0%2Fs640%2Fcherry%2Bskillet%2Bcobbler.jpg&description=The%20Alchemist%20-%20Fresh%20Cherry%20Skillet%20Cobbler"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
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We're deep in the midst of the summer fruit season and I'm loving it! Fresh cherries, peaches, and berries, I adore them all. Even tomatoes. A fresh, in season, homegrown tomato is unlike any you can purchase in a mega mart.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrGwHXO4ivG_AIBcuk2GDhQ80TtzRlwcuciMZ-oPYPyvCJqeIyG2poD5myUkqZN0EFAndm6EpzvkNCbvU_ErBswGEX1ArWaj8JecJm0Ahs3c54bOKDJ1cLL3UkYZS83tq3HOBr1KnW8wi/s1600/cherry+cobbler+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrGwHXO4ivG_AIBcuk2GDhQ80TtzRlwcuciMZ-oPYPyvCJqeIyG2poD5myUkqZN0EFAndm6EpzvkNCbvU_ErBswGEX1ArWaj8JecJm0Ahs3c54bOKDJ1cLL3UkYZS83tq3HOBr1KnW8wi/s320/cherry+cobbler+002.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using my cherry pitter to remove the pits</td></tr>
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Fresh cherries may be my favorite of them all. </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPpG7qwuAhx82ek8t23iM9JEIZU_If5q_K60rQkF7sZScC5FQCFBGujy8U2Khr0QhVux0ugT9FofZnXG1FkbHgM71qsCxIPZzi5s2GTeAEO6jwOv0U0CYKKj0BTcNvw0aJ5B4BrTKdf9h/s1600/cherry+cobbler+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPpG7qwuAhx82ek8t23iM9JEIZU_If5q_K60rQkF7sZScC5FQCFBGujy8U2Khr0QhVux0ugT9FofZnXG1FkbHgM71qsCxIPZzi5s2GTeAEO6jwOv0U0CYKKj0BTcNvw0aJ5B4BrTKdf9h/s400/cherry+cobbler+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the batter</td></tr>
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In fact, a few weeks ago, we returned from a trip to the <a href="http://www.hoodriverfruitloop.com/index.html">Fruit loop in Oregon</a>, where we like to visit fruit farms. We indeed purchased many pounds of cherries. </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5X9R7xEiuFyddLoRr32zHSw5qqAzaNQxPaSPftvvq4i6mDXl7rDPqMp4CYlYMzJwrMX5TvOCZf6IB959rwLmBM59uogWWHX1jh4oR2GRh5Es8LwOnRPC3ViaHDZInSkaLBeSJWrhyzGb/s1600/cherry+cobbler+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5X9R7xEiuFyddLoRr32zHSw5qqAzaNQxPaSPftvvq4i6mDXl7rDPqMp4CYlYMzJwrMX5TvOCZf6IB959rwLmBM59uogWWHX1jh4oR2GRh5Es8LwOnRPC3ViaHDZInSkaLBeSJWrhyzGb/s320/cherry+cobbler+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted butter from the oven</td></tr>
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Unfortunately, those cherries were gone before I knew it. In previous years I have purchased pounds and pounds of them. On one trip, I brought home and pitted probably 15 pounds of assorted varieties of cherries and froze them. Those are long gone.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKekRbOH1F05vZEh7Hg26-f-kx3wk6XkltrBpT-3ebkLMMUkfxqJ0jtDDUvZeXDeraQPpHQP1wDNPLXULfyCcKrG1rPgHBdXMGj18cJH_ijk1seagmrpyFUjZt-Pdlun-_GyJQlfrwLd_6/s1600/cherry+cobbler+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKekRbOH1F05vZEh7Hg26-f-kx3wk6XkltrBpT-3ebkLMMUkfxqJ0jtDDUvZeXDeraQPpHQP1wDNPLXULfyCcKrG1rPgHBdXMGj18cJH_ijk1seagmrpyFUjZt-Pdlun-_GyJQlfrwLd_6/s400/cherry+cobbler+010.JPG" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I buy vanilla beans online and keep them wrapped tightly in many ziplock bags. They do stay fresh for months. Much better than spending 8 dollars on one dried up bean from the grocery store.</td></tr>
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It's just so nice to open your freezer in the winter and pull out some delicious summer fruit. You can use them in baking recipes such as this, or in smoothies, or making ice cream or sorbet, the list is endless. </div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7D097wug7J6BGIAkHclmZAIRMtg-1kQlvR7AW-M4UEH7OYJnrcy55kUXamzTBL6GluW78CRRoOQZGXFzk7ElP_9g3U2KdCjLJKYLhH7wGscubDG9I8IqLBk4_P3rE99SIn7ZPviI4MP5/s1600/cherry+cobbler+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7D097wug7J6BGIAkHclmZAIRMtg-1kQlvR7AW-M4UEH7OYJnrcy55kUXamzTBL6GluW78CRRoOQZGXFzk7ElP_9g3U2KdCjLJKYLhH7wGscubDG9I8IqLBk4_P3rE99SIn7ZPviI4MP5/s320/cherry+cobbler+012.JPG" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To use a vanilla bean, you scrape out the seeds and use only them. This leaves the pod, which has lots of flavor left inside. So I always put the empty pod in a container of sugar to make vanilla sugar.</td></tr>
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Maybe one of the reasons I love fruit so much is because I love desserts like this one. Crisps and cobblers are one of my favorite desserts. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUYYmXbuVp3FceVKbjS-mldTObhASyt39HdpyGgrwe-UWYuzK5x93YcAq-vUxfTu2haHY5QjzfsP_fpoUgJfB3eVkDcnN4ETHPxvOWLdAx_FXTpBmD9uJPbDndJma7bDdZS2rr2tXK2My/s1600/cherry+cobbler+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUYYmXbuVp3FceVKbjS-mldTObhASyt39HdpyGgrwe-UWYuzK5x93YcAq-vUxfTu2haHY5QjzfsP_fpoUgJfB3eVkDcnN4ETHPxvOWLdAx_FXTpBmD9uJPbDndJma7bDdZS2rr2tXK2My/s400/cherry+cobbler+016.JPG" width="400" /></a></div>
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This particular recipe I based loosely on Michael Symon's blueberry iron skillet cobbler. So needless to say, you can use blueberries, or raspberries, or of course cherries in this recipe. I bet fresh peaches would be great too!<br />
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This is a very casual and heartwarming dessert. The batter rises to the top and hugs the cherries, forming almost a cake like cobbler. This is not the type of cobbler I'm used to, but it's tasty nonetheless. The lemon adds a nice dimension to the sweetness of the batter and the cherries, and the vanilla bean makes it special. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc_-_2uLen3Eh-ki4rtdykJ_XXjzWnJzwr6bqoedDwuLIIbV7iyCgP7nSBHOu3UdSqTU8hrFsbJmFRdl4oOVyzKMySdFZsH0iXvAlfbgvpiK05orUtBCUZ-TXrymxP__fS4g2F092GRx0/s1600/cherry+cobbler+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc_-_2uLen3Eh-ki4rtdykJ_XXjzWnJzwr6bqoedDwuLIIbV7iyCgP7nSBHOu3UdSqTU8hrFsbJmFRdl4oOVyzKMySdFZsH0iXvAlfbgvpiK05orUtBCUZ-TXrymxP__fS4g2F092GRx0/s400/cherry+cobbler+020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven - It's important to put the skillet on a baking sheet so it doesn't spill over</td></tr>
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I hope you enjoy this beautiful season and it's bounty while it's here. I'm doing my best to by eating gobs of fresh fruit and in season vegetables every day. For I know it will be but a mere moment before they're gone.</div>
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<a href="https://www.etsy.com/listing/123490521/vintage-james-sadler-creamy-white-teapot?ref=shop_home_active&ga_search_query=sadler%2Bteapot">James Sadler vintage teapot with blue flowers</a>, <a href="https://www.etsy.com/listing/156597869/johnson-bros-pareek-blue-and-gold-floral?ref=shop_home_active&ga_search_query=johnson%2Bbros%2Bteacup">Johnson Bros Pareek teacups</a>, <a href="https://www.etsy.com/listing/127800321/vintage-assorted-silver-plated-teaspoons?ref=shop_home_active&ga_search_query=spoons">Set of vintage assorted silver plated teaspoons</a>, <a href="https://www.etsy.com/listing/127159075/vintage-old-ivory-syracuse-china?ref=shop_home_active&ga_search_query=plates">Beige and Gold Old Ivory Syracuse Plates</a>, and <a href="https://www.etsy.com/listing/129817320/antique-haviland-co-limoges-small-berry?ref=shop_home_active&ga_search_query=haviland%2Bberry%2Bbowls">Antique Haviland & Co. berry bowls</a> available in my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>.<br />
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<strong><span style="font-size: x-large;">Fresh Cherry Skillet Cobbler</span></strong><br />
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This recipe is loosely adapted from Michael Symon's <a href="http://www.cookingchanneltv.com/recipes/cast-iron-blueberry-cobbler.html">Cast Iron Blueberry Cobbler</a><br />
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Makes one 8 inch cast iron skillet, about 4 servings<br />
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<strong>Ingredients</strong><br />
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6 Tablespoons (80g.) butter<br />
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1 cup (140 g.) flour<br />
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1 1/2 tsp. baking powder <br />
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1/2 tsp. salt<br />
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1 cup (236 ml.) whole milk<br />
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3/4 cup (150 g.) sugar plus 2 Tablespoons, divided<br />
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Juice and zest of one small lemon, or half of one large lemon<br />
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1 vanilla bean, seeds scraped out, use seeds only - or if vanilla beans are not available, use 1 1/2 tsp. vanilla extract.<br />
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2 cups (300 g.) fresh or frozen sweet cherries, like Bing or Rainier cherries - pitted<br />
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<strong>For Serving</strong><br />
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vanilla ice cream or sweetened whipped cream for topping, optional<br />
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<strong>Directions</strong><br />
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Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.<br />
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While oven is preheating, place the butter in the cast iron skillet, then put in the oven to melt. <br />
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Meanwhile in a medium bowl, whisk together the flour, baking powder, salt and the seeds from the scraped out vanilla bean. Stir in the milk, the 3/4 cup of sugar, the lemon juice and zest and whisk together until mixed well. <br />
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Mix the remaining 2 Tablespoons of sugar with the pitted cherries in another bowl. <br />
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Remove the skillet with the butter melted inside, from the oven. Pour the batter into the hot skillet. Top with the sugared cherries. Place the skillet on a baking sheet, in case some of it overflows it will catch it. Bake until brown and the batter has risen above the fruit, about 40-45 minutes. Make sure the batter has set, and it's not still gooey inside by sticking a sharp knife into the center, if it comes out clean it's done. If it's still wet, it needs more time.<br />
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Transfer to a rack to cool slightly, then serve warm with vanilla ice cream or whipped cream, optional.<br />
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I hope you love it!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com8tag:blogger.com,1999:blog-3259122415745946344.post-8419027503357978382013-06-28T17:35:00.002-07:002013-06-28T17:39:31.525-07:00Easy Nutella Brownie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWyJZzUKN5ecDzBxEYIMIcGlbiyinXWVcZyhzIcH5TKvjy0I0Ab_WudFywaimHclNd_IHJOwIyn-JvAsrjbjFjTpklaUthnHucIlyMHRYD334xvfS3A-MZFHwkCNfpIz49UcVrdepwlt6/s1600/nutella+brownies+104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWyJZzUKN5ecDzBxEYIMIcGlbiyinXWVcZyhzIcH5TKvjy0I0Ab_WudFywaimHclNd_IHJOwIyn-JvAsrjbjFjTpklaUthnHucIlyMHRYD334xvfS3A-MZFHwkCNfpIz49UcVrdepwlt6/s640/nutella+brownies+104.JPG" width="640" /></a></div>
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<span style="font-family: Georgia;"><em>"Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all's right with the world."</em></span></div>
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<span style="font-family: Georgia;">~Ada Louise Huxtable</span></div>
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Oh my, it's Summer, glorious Summer! A time where I want to bake, but the recipe has to be simple, quick, easy and baked at night, after it's cooled down a bit. So a recipe that keeps well is good. And brownies keep well, or I should say they<em> store</em> well, they don't really keep well if they are good (like these) and you keep eating them, if you know what I mean.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWY2bqQ-ZNdYImrIxIW8w5FV1SpIF9cvV4jKlXPZ-QH-N6kDcpwScBYTiAiZhwxCqbsynjNO-vIYv0tkYRnpSEERd6qjLs6RmK6V0QiYLaGuM2DfK21uD9gOIWbJWpZM4wiyGX3hiiuHk/s1600/nutella,+glassware+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWY2bqQ-ZNdYImrIxIW8w5FV1SpIF9cvV4jKlXPZ-QH-N6kDcpwScBYTiAiZhwxCqbsynjNO-vIYv0tkYRnpSEERd6qjLs6RmK6V0QiYLaGuM2DfK21uD9gOIWbJWpZM4wiyGX3hiiuHk/s400/nutella,+glassware+015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spray your measuring cup with non stick spray so it comes out easily</td></tr>
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<br />
And I've been wanting to make this recipe for a while now. You may have seen this recipe around Pinterest, or around the Internet in general. Usually called, Easy Nutella Brownies, or 3 ingredient Nutella Brownies, something like that. They are famous because they are pretty much awesome. And super easy! Everyone loves that.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtPD-Pj7T1upoibwDmO8p15bx0vJAzuDO6Py3lrn9mIEX63-05jPWr6dzONty2EfpCQ50kaRx64x77xYgXocm4ocmMgVoMAcsSEH5ntmohDRRXoXPtvnPAl3C0LwmZ8veT0zKeuzLKuh0/s1600/nutella,+glassware+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtPD-Pj7T1upoibwDmO8p15bx0vJAzuDO6Py3lrn9mIEX63-05jPWr6dzONty2EfpCQ50kaRx64x77xYgXocm4ocmMgVoMAcsSEH5ntmohDRRXoXPtvnPAl3C0LwmZ8veT0zKeuzLKuh0/s320/nutella,+glassware+018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stirring up the batter - These are so darned easy, you basically throw a few ingredients in a bowl and stir them together to make the batter.<br />
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And yes, they are just a few ingredients. It's pretty cool how you basically mix Nutella, flour and an egg and it makes brownies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NnR_TFwGucrXOE0ppy18JfJt07dz6lAF8FN0r11oSvHx5xTXzlzz1Gz0geZehcecn8TlSThD6dqMaqtkOTGyCyuGdlUAyirsUKdUUmoSU2Mzjz9ZKCH1yyzWSs5EapFva1i0RA5wOr8i/s1600/nutella,+glassware+022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NnR_TFwGucrXOE0ppy18JfJt07dz6lAF8FN0r11oSvHx5xTXzlzz1Gz0geZehcecn8TlSThD6dqMaqtkOTGyCyuGdlUAyirsUKdUUmoSU2Mzjz9ZKCH1yyzWSs5EapFva1i0RA5wOr8i/s400/nutella,+glassware+022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spooning the batter into muffin tins</td></tr>
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BUT, this isn't that recipe.<br />
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It's slightly different. I made that recipe. I ate one and thought it was good. But for me it wasn't chocolaty enough. I want my brownie to be full of chocolate flavor. So I replaced some of the flour with cocoa powder, and I loved the results. I also added a pinch of salt, and I loved that too.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D1EWH5VsMtxjEXFEh2QH74QJvpyFXU0-DXD2jINIuVVBHXaNDQn-127q3Jgr_RaFxBM8D1AgrOyqh28vL3hS028p8CB4E4xZLd0KmS4qMtn8PL0tDFlDWCPAlFFUSuwC2vSa0F_VBC-e/s1600/nutella,+glassware+026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4D1EWH5VsMtxjEXFEh2QH74QJvpyFXU0-DXD2jINIuVVBHXaNDQn-127q3Jgr_RaFxBM8D1AgrOyqh28vL3hS028p8CB4E4xZLd0KmS4qMtn8PL0tDFlDWCPAlFFUSuwC2vSa0F_VBC-e/s640/nutella,+glassware+026.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
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And then just to bring the Nutella flavor home, I frosted the things with the stuff! I think it just finishes them off perfectly. If you like nuts, adding chopped hazelnuts inside as well as on top wouldn't be a bad thing.<br />
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These would be great for any Nutella lover. Or great for a party! <br />
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And they are seriously easy. So they leave you plenty of time to enjoy this beautiful season!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicayL5h432l-3k4uQdLCal4WgdFajWPKUwz-vZpnXG-ROeHMNahKy8ge3r81W_KyMVnxxGLEknnkaY2OrkG4fBHayHdVYZSfGzCdj4lKoad6ghiQNZPfYm_Wm0P7pFkigp-7Cgu1R893X/s1600/nutella+brownies+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicayL5h432l-3k4uQdLCal4WgdFajWPKUwz-vZpnXG-ROeHMNahKy8ge3r81W_KyMVnxxGLEknnkaY2OrkG4fBHayHdVYZSfGzCdj4lKoad6ghiQNZPfYm_Wm0P7pFkigp-7Cgu1R893X/s640/nutella+brownies+011.JPG" width="612" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I frosted mine with Nutella as well as being full of it, and I loved the results</td></tr>
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<a href="https://www.etsy.com/listing/154516407/vintage-red-and-pink-hand-embroidered?ref=shop_home_active">Hand Embroidered Pink and Red Vintage Tablecloth</a>, <a href="https://www.etsy.com/listing/127986906/vintage-noritake-cheri-bread-and-butter?ref=shop_home_active&ga_search_query=noritake%2Bplates">Noritake Cheri Plates with Pink Roses</a>, <a href="https://www.etsy.com/listing/154123116/vintage-schumann-arzberg-dinner-plate?ref=shop_home_active&ga_search_query=plate">Schumann Arzberg Plate with Pink Roses</a>, <a href="https://www.etsy.com/listing/127935482/vintage-sheffield-silverplated-butlers?ref=shop_home_active&ga_search_query=silver%2Btray">Sheffield Silver Tray</a>, <a href="https://www.etsy.com/listing/106063658/vintage-white-hutschenreuther-selb?ref=shop_home_active&ga_search_query=teapot">Hutschenreuther Selb Teapot</a>, and <br />
<a href="https://www.etsy.com/listing/111437672/vintage-jackson-featherweight-china-set?ref=shop_home_active&ga_search_query=teacups%2Bset">Jackson Teacup Set</a> available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>.<br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falchemybaking.blogspot.com%2F2013%2F06%2Feasy-nutella-brownie-bites.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-6WwQCfMO3XM%2FUc0RPnioV2I%2FAAAAAAAACvQ%2F2zLU93VSHVo%2Fs640%2Fnutella%2Bbrownies%2B011.JPG&description=The%20Alchemist%20-%20Easy%20Nutella%20Brownie%20Bites%20"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
<span style="font-size: x-large;"><strong></strong></span><br />
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<span style="font-size: x-large;"><strong>Easy Nutella Brownie Bites</strong></span><br />
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These brownies are fudgy in the center and sort of cakey on the sides from slightly under cooking them. Make sure you don't overcook them.<br />
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Makes 8 brownie bites, but the recipe can easily be doubled or tripled<br />
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<strong></strong><br />
<strong>Ingredients</strong><br />
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1/2 cup (118 ml.)Nutella at room temperature<br />
<br />
1 egg<br />
<br />
2 Tablespoons (16 g.) Unsweetened Cocoa <br />
<br />
3 Tablespoons (24 g.) all purpose flour<br />
<br />
pinch of salt<br />
<br />
More Nutella for frosting - optional<br />
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<br />
<strong>Directions</strong><br />
<br />
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.<br />
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In a medium sized bowl add the Nutella, (if it's not already at room temperature, if it's straight from the fridge, put it in the microwave for about 40 seconds first) and the egg and stir until combined. Add the rest of the ingredients and stir until well combined.<br />
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Spray a mini muffin pan with cooking spray, or line it with liners. With a spoon scoop the batter into the prepared pan. Bake for about 12-15 minutes. Until the edges and sides are set, but the center is still not set. A toothpick should come out clean around the sides, but the middle will be wet. As they cool this will make them fudgy in the middle. <br />
<br />
Let them cool on wire racks for 10 minutes or so, then remove from the pan and let cool completely before frosting. If you serve them when they haven't cooled completely they may seem uncooked in the middle. But when they cool they will be fudgy and delicious. Keep stored in an air tight container in the fridge and serve at room temperature. They should keep for 3 days stored in the fridge.<br />
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Enjoy!<br />
<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com3tag:blogger.com,1999:blog-3259122415745946344.post-39928292863607225122013-05-25T21:58:00.001-07:002013-05-26T08:19:21.586-07:00Make Your Own Homemade Sour Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SL2uEusZOs2RJ6R0BN5zzlSrU0GoP_cDAF431INAbPnJoDHvvcsTeYnM6TMZ0NrqsrU4pbi55EA88I62mflLZ7U_yKz4FtFLo_goa0hXDj0Ld5iber366NQPj84hlZvrzO0-ZQWuejWv/s1600/house+of+lucien+082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SL2uEusZOs2RJ6R0BN5zzlSrU0GoP_cDAF431INAbPnJoDHvvcsTeYnM6TMZ0NrqsrU4pbi55EA88I62mflLZ7U_yKz4FtFLo_goa0hXDj0Ld5iber366NQPj84hlZvrzO0-ZQWuejWv/s640/house+of+lucien+082.JPG" width="586" /></a></div>
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<span style="font-family: Georgia;"></span><br />
<div style="text-align: center;">
<span style="font-family: Georgia;">"<em>Hey yogurt, if you're so cultured, how come I never see you at the opera?"</em>
</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Georgia;">- Attributed to Stephen Colbert</span></div>
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<br />
I use a lot of sour cream. It is one of my favorite ingredients for baking. I prefer using it over yogurt, since it has a higher fat content, I think it makes tastier baked goods. So when I first found out you could make it yourself, I was all over it.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7GXhoh2vIppHaNeAwUS14-pu-eclFpvrGc0EF0xh084SmHofrVZ3cKMP-9GiNvJuub5ghRf3zuWXhqXOrdD6kzrdcd6z8vr_qLgiDDJQ3wcnFW_UN1m8rCpc3f5p2qdi4L6JWrpd97os/s1600/house+of+lucien+2+087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7GXhoh2vIppHaNeAwUS14-pu-eclFpvrGc0EF0xh084SmHofrVZ3cKMP-9GiNvJuub5ghRf3zuWXhqXOrdD6kzrdcd6z8vr_qLgiDDJQ3wcnFW_UN1m8rCpc3f5p2qdi4L6JWrpd97os/s400/house+of+lucien+2+087.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measuring the cream</td></tr>
</tbody></table>
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I keep heavy cream in the house, mostly because I use it in tea and coffee. There is nothing like heavy cream, pure and simple. I actually think heavy cream is my favorite food of all time. Since I keep it around, this is so awesome for me. I can make my own sour cream myself, if I run out of store bought.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3IsHHyd13A3KPilkb04kKD8skZ23k4imH-NHyHRwt9XINSEQ3pinoajNR9C7f5Ms5YfGhOZ2g3G2Colswmm0uKFS8sR3zkvQv3aU8C7q-xWP0P2OWxFxFpe3EeZg2ZkhVxdW2-S6avMQ/s1600/house+of+lucien+2+089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3IsHHyd13A3KPilkb04kKD8skZ23k4imH-NHyHRwt9XINSEQ3pinoajNR9C7f5Ms5YfGhOZ2g3G2Colswmm0uKFS8sR3zkvQv3aU8C7q-xWP0P2OWxFxFpe3EeZg2ZkhVxdW2-S6avMQ/s320/house+of+lucien+2+089.JPG" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just added the milk/vinegar mixture</td></tr>
</tbody></table>
Another reason I wanted to share it here, is because many of my recipes call for it, and sour cream isn't available in every country. But heavy cream, (probably called simply, cream, in most places) I know is more widely available. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAPBKVNkTivOlMcoUjIcT17t0qsL5mjPcNZveW9Jcd-NFB4q-mtTGBPXrcY2JYHL7PRVl0T3OLtqAPfqvBGeSG_-Uwgfe9zeWaYd_OCuq6u9YhdNWLVEQ6_3VbLswoB4qYlM4Vb0MrWIs/s1600/house+of+lucien+2+091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAPBKVNkTivOlMcoUjIcT17t0qsL5mjPcNZveW9Jcd-NFB4q-mtTGBPXrcY2JYHL7PRVl0T3OLtqAPfqvBGeSG_-Uwgfe9zeWaYd_OCuq6u9YhdNWLVEQ6_3VbLswoB4qYlM4Vb0MrWIs/s400/house+of+lucien+2+091.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And we wait for the magic to happen</td></tr>
</tbody></table>
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The great news is I think this homemade sour cream tastes even better than store bought. The first taste you get when you taste it is sour cream. But then you get this after taste of heavy cream. So of course I <em>love</em> that! And you know what the ingredients are since you made it yourself!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBTiB3209_kY-2qeQNeZtiyiv_k4Q_-Cj4v6CC2rgmTxPWQb0vBmshOaQFLTT9_5qn4PGp8wwq7My2pKtj2tgdJQYum4lT9_mzHrwfFnb_yewdynDumMPwAEpe2UnTyhaAGZVeGHaYwSZ/s1600/house+of+lucien+075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBTiB3209_kY-2qeQNeZtiyiv_k4Q_-Cj4v6CC2rgmTxPWQb0vBmshOaQFLTT9_5qn4PGp8wwq7My2pKtj2tgdJQYum4lT9_mzHrwfFnb_yewdynDumMPwAEpe2UnTyhaAGZVeGHaYwSZ/s640/house+of+lucien+075.JPG" width="630" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 24 hours, it gets thick! But not<em> quite</em> as thick as store bought, but almost.</td></tr>
</tbody></table>
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The bad news is it doesn't last as long in the fridge as store bought, and it's not quite as thick, (it's still thick, just a tad less than store bought.) It lasts about a week after you make it, but after a few days it does loosen a little. I think it's best within the first 4 or 5 days. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZVGPrVPwOKyTud8v8Lx-uLUK6-z63YrknI7WMPsJ_-10UOtr7KcSCjs8WgwgfIYQAyTHaas1uovmh0ju7Xbh4W1zxycwlJuPs1jzP05YS7iZ0KNEU-HO9qhFmEZXuQl_gM4_CD-o4JQT/s1600/house+of+lucien+106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZVGPrVPwOKyTud8v8Lx-uLUK6-z63YrknI7WMPsJ_-10UOtr7KcSCjs8WgwgfIYQAyTHaas1uovmh0ju7Xbh4W1zxycwlJuPs1jzP05YS7iZ0KNEU-HO9qhFmEZXuQl_gM4_CD-o4JQT/s640/house+of+lucien+106.JPG" width="640" /></a></div>
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Vintage <a href="https://www.etsy.com/listing/151945779/minton-haddon-hall-paisley-floral-fine?ref=shop_home_active">Minton Bowl</a>, <a href="https://www.etsy.com/listing/112727364/vintage-baby-pink-cloth-dinner-napkins">Pink Napkins</a> and <a href="https://www.etsy.com/listing/127634678/vintage-towle-lady-diana-sterling-silver?ref=shop_home_active&ga_search_query=spoon">Towle Sterling Silver Spoon</a>, available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a><br />
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<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falchemybaking.blogspot.com%2F2013%2F05%2Fmake-your-own-homemade-sour-cream.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-Y95DQNmfSyA%2FUZ1HEiLVbWI%2FAAAAAAAACuE%2FfhOsODQWJw4%2Fs640%2Fhouse%2Bof%2Blucien%2B082.JPG&description=The%20Alchemist%20-%20Make%20Your%20Own%20Homemade%20Sour%20Cream"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
<strong><span style="font-size: x-large;"></span></strong><br />
<strong><span style="font-size: x-large;"></span></strong><br />
<strong><span style="font-size: x-large;">Homemade Sour Cream</span></strong><strong></strong><br />
<strong><br />
There are 2 different ways you can make this, I've included them both.<br />
</strong><strong></strong><br />
<strong>Recipe #1 from <a href="http://allrecipes.com/recipe/homemade-sour-cream/">All Recipes</a> This is the recipe I used this time, but I've made it both ways.</strong><br />
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<strong>Ingredients</strong><br />
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1 cup (8 oz or 237 ml) heavy whipping cream - here in the US there is whipping cream and heavy whipping cream, get the heavy kind, the one with the highest fat content<br />
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1/4 cup (59 ml) milk<br />
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3/4 tsp white vinegar<br />
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<strong>Directions</strong><br />
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In a small bowl, add the milk and the vinegar stir, and let stand for 10 minutes.<br />
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Pour the heavy cream into a jar and stir in the milk mixture. Cover the jar and let stand at room temperature for 24 hours. <br />
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After the 24 hours has passed, store it in the fridge. Use within a week. <br />
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<br />
<strong>Recipe #2 </strong><strong>From </strong><a href="http://www.motherearthnews.com/real-food/how-to-make-sour-cream-and-cream-cheese-recipes.aspx#axzz2UN0dtV96"><strong>Mother Earth News</strong></a><strong> this article also includes how to make cream cheese</strong><br />
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<strong>Ingredients</strong><br />
<strong></strong><br />
1 cup (8 oz or 237 ml) heavy whipping cream - here in the US there is whipping cream and heavy whipping cream, get the heavy kind, the one with the highest fat content<br />
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1/4 cup (59 ml) sour cream OR cultured buttermilk, OR yogurt with live cultures<br />
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<strong>Directions</strong><br />
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In a jar add the heavy cream and the sour cream or buttermilk, shake it all up and let it sit at room temperature for 24 hours. After 24 hours, store it in the fridge. It will last a week in the fridge.<br />
<br />
<br />
Enjoy!<br />
<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com37tag:blogger.com,1999:blog-3259122415745946344.post-42523476133459500322013-05-13T18:26:00.000-07:002013-05-13T19:01:46.491-07:00Butterscotch Chewy Cake - Vintage Pillsbury Award Winner!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl6tvMGyUrREiJEUKClndOJ-N7dPw301Vq36IW2RvGTZo29M50WMI_zwlbLL8SssLzR56Cu_zannUhMyYIfbLuwvei1_KeUOHdMUTWLAVZ0YjC06wonAxSKdVbIH0a_dKhwiBdJaUozky/s1600/butterscotch+chewy+cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl6tvMGyUrREiJEUKClndOJ-N7dPw301Vq36IW2RvGTZo29M50WMI_zwlbLL8SssLzR56Cu_zannUhMyYIfbLuwvei1_KeUOHdMUTWLAVZ0YjC06wonAxSKdVbIH0a_dKhwiBdJaUozky/s640/butterscotch+chewy+cake+2.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Georgia;"><em>"Nostalgia is a file that removes the rough edges from the good old days."</em> </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Georgia;">- Doug
Larson</span></div>
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<br />
I was shopping at our local thrift store and I heard the employees talking. I heard the words, "wow this is old! What is it? Is it a scrap book? It's recipes! This is so cool!" I promptly came over and said, "O.K. what are you talking about, and where is it?" <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXyh5s-fLtqNyDXuRwQ6iblpeMeDB4Hpbx13RuxqVv-56GBWlhX0sADR1Rh24FRObeBap57b2AwRUjzaKkoAEXj3NwDYxpLDsaVELPUCGTx0m1Vr012rgu3f5gG2BqYmn8lVheQem9tmE/s1600/butterscotch+cake+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXyh5s-fLtqNyDXuRwQ6iblpeMeDB4Hpbx13RuxqVv-56GBWlhX0sADR1Rh24FRObeBap57b2AwRUjzaKkoAEXj3NwDYxpLDsaVELPUCGTx0m1Vr012rgu3f5gG2BqYmn8lVheQem9tmE/s640/butterscotch+cake+004.JPG" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
What they were referring to was this book I'll call The Scrapbook. It was made from a tailors book that talks about their prices and the clothes they offer. Nowadays it would be a brochure, but this is a full on hard cover book. The owner of this book glued recipes over the pages. There are a few calenders glued to the back page, the first one starts in 1926. Google tells me this recipe from a Pillsbury baking contest dates to 1955. At least thirty years of recipes have been collected in this book, her whole adult life.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSNQjOfY6hO7Xm3i-BTnGZxwasusByXF822nEHATuDuoZukTFV5tE4A6JbTWs9n6XrX1gr3J7emH312G4_jS9RRWY2pYsZ5Za-A2noTiuGLenFc01KQ7jAWtABCzoTUHjhIq9qjYqiui6/s1600/butterscotch+cake+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSNQjOfY6hO7Xm3i-BTnGZxwasusByXF822nEHATuDuoZukTFV5tE4A6JbTWs9n6XrX1gr3J7emH312G4_jS9RRWY2pYsZ5Za-A2noTiuGLenFc01KQ7jAWtABCzoTUHjhIq9qjYqiui6/s400/butterscotch+cake+010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe is easy to make. You just need a bowl, a whisk and a spoon.</td></tr>
</tbody></table>
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<div style="text-align: center;">
I'm a lover of vintage items. I have <a href="https://www.etsy.com/shop/HouseofLucien">my own vintage shop</a>, even. So I was all over this. This book tells a story about the times through food. I started to think about it. My father is 80 years old. He was born in 1933. He was a child during the later years of the making of this book. This book was made by someone who lived during his mothers era.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMlwFDWMpXdrV-7B6UuVsSygRmJ8bRAsvsHJHCgxQHu8dYFqdk9OlwSIEu_RWZvyRMR33rELjjmH0WkkWWOfBNQPpMLVLlxErOxlvITHr25dnozZWF8kyh2h73Av2vqyg6SwgPYZ4g0Fv/s1600/butterscotch+cake+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMlwFDWMpXdrV-7B6UuVsSygRmJ8bRAsvsHJHCgxQHu8dYFqdk9OlwSIEu_RWZvyRMR33rELjjmH0WkkWWOfBNQPpMLVLlxErOxlvITHr25dnozZWF8kyh2h73Av2vqyg6SwgPYZ4g0Fv/s400/butterscotch+cake+012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right before going in the oven</td></tr>
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It was the depression. There was no internet. How did they get recipes? Probably through friends, people at church and passed down from their mothers. Cookbooks, if you could afford them. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEiZMSBO_0rgmiN1O9j6pBIxfKh5orBOS5FbfsQvMWQbT7oWY2bYixRXX_42OmBTrw03W_lCcmVVMnS6T8kF1C6ckPYa4buaXM6Hft5_FPx_f1CQjgRoAi5suW_iJDLCHzIEQTLakUqSp/s1600/butterscotch+cake+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEiZMSBO_0rgmiN1O9j6pBIxfKh5orBOS5FbfsQvMWQbT7oWY2bYixRXX_42OmBTrw03W_lCcmVVMnS6T8kF1C6ckPYa4buaXM6Hft5_FPx_f1CQjgRoAi5suW_iJDLCHzIEQTLakUqSp/s640/butterscotch+cake+018.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
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<div style="text-align: center;">
Newspaper articles and food labels with delicious sounding recipes must have felt like a gift. What a perfectly sensible idea to glue them to the pages of an already existing book! During a depression you do what you gotta do to provide your family with a tasty and hearty meal. A great and timeless lesson in resourcefulness.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWOmpkdeoQ5mXlaqyaC9BsoqgWF7qs6232Mt5zM_4DTRfFj7uGdfcrIDXseIBwA9CADRqfhyVW6dVeLA2PYLxpf0bbWW6VbZsLwcv9Z5FDAk9D2BOcHjIoR88d3E5UxryWfnLKGTycl7Z/s1600/butterscotch+cake+104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWOmpkdeoQ5mXlaqyaC9BsoqgWF7qs6232Mt5zM_4DTRfFj7uGdfcrIDXseIBwA9CADRqfhyVW6dVeLA2PYLxpf0bbWW6VbZsLwcv9Z5FDAk9D2BOcHjIoR88d3E5UxryWfnLKGTycl7Z/s640/butterscotch+cake+104.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The scrapbook made from a tailors book, I love how art deco it is.</td></tr>
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I have a collection of vintage cookbooks myself, but this was more special. More personal. I wanted to cook from it right away.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWbIY4LbmFJab7y4siLVM2xlwHQYBb4izZvsLBv3lDjcCHTcv935mu-WNutuIGzuKMW2WQxzMFyROsn06JJw7vEVcZttSpW9XegN5XgMFjlZaI99JPpt6rf5QzyMZpSjXtbZAf9Yg9J6-/s1600/butterscotch+cake+115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWbIY4LbmFJab7y4siLVM2xlwHQYBb4izZvsLBv3lDjcCHTcv935mu-WNutuIGzuKMW2WQxzMFyROsn06JJw7vEVcZttSpW9XegN5XgMFjlZaI99JPpt6rf5QzyMZpSjXtbZAf9Yg9J6-/s640/butterscotch+cake+115.JPG" width="488" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is incredible. She used it her whole adult life, 30 years of collecting. There are calenders glued to the back from 1926, and the recipe I used from a label that dates to 1955. </td></tr>
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Loose in the last few pages of the book was a leaflet from Pillsbury, with the recipes of the prize winners from 1955. Turns out Pillsbury has been sponsoring baking contests for 64 years and counting.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4U40SgQun-56HCi3Rpp9HNnWg3I00OnkzLKpL22Fgt03EJRu1zkWFcmHJm50wsCH45LKA6W7jdV0RiPK-6GHf6gbK5mMhPr0godvGBN9jbZSZ91QnyXjPQhmu7jzEf0alCdBmuJg3C8O/s1600/butterscotch+cake+107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4U40SgQun-56HCi3Rpp9HNnWg3I00OnkzLKpL22Fgt03EJRu1zkWFcmHJm50wsCH45LKA6W7jdV0RiPK-6GHf6gbK5mMhPr0godvGBN9jbZSZ91QnyXjPQhmu7jzEf0alCdBmuJg3C8O/s640/butterscotch+cake+107.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The book includes recipes of all kinds</td></tr>
</tbody></table>
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The recipe that caught my eye was this butterscotch chewy cake. I love the flavor of butterscotch and it was easy and quite straightforward. I crossed my fingers that the recipe would still work after all of these years.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2nHuZZIq8VElWmJdSlE80D_6_YCqkVT0_2CLjpbO6aEBedQ0WXO4ob9dJFGdGK9aUGBSji1j3w_AjhtXgv4endpVZWLMXugO96-Ba8S_DRKbIFDUkqD5XTR4ueAsl9b6epwAgtrsvSTW/s1600/butterscotch+cake+108.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2nHuZZIq8VElWmJdSlE80D_6_YCqkVT0_2CLjpbO6aEBedQ0WXO4ob9dJFGdGK9aUGBSji1j3w_AjhtXgv4endpVZWLMXugO96-Ba8S_DRKbIFDUkqD5XTR4ueAsl9b6epwAgtrsvSTW/s640/butterscotch+cake+108.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There are pictures! It is interesting to me to see what was in fashion.</td></tr>
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I'm happy to announce that yes, indeed it did work. It produced exactly what it advertises. A chewy cake. The texture is a cross between a snack cake and a blondie, or a brownie. I enjoyed it alone as a casual snack in the afternoon. But we really devoured it topped with butter pecan ice cream and caramel sauce. A sundae is how this cake shines. The texture stands up to the ice cream and caramel without getting soggy. And since the weather around here has been unseasonably warm, it was a welcome treat.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqoWY4tUp38MR-dgdTuEOkzJ3P66_fi6xrvJ-Fq_S_yPKDCfdZCQI__mHEK5Dos2lZf5byBxn2jEbS__OnXwe5c8XnwKm0XKL7LCHlraGDBAjMXsfl4vyL_nLbdTsMIDcto02GXKhx-Ln/s1600/butterscotch+cake+109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqoWY4tUp38MR-dgdTuEOkzJ3P66_fi6xrvJ-Fq_S_yPKDCfdZCQI__mHEK5Dos2lZf5byBxn2jEbS__OnXwe5c8XnwKm0XKL7LCHlraGDBAjMXsfl4vyL_nLbdTsMIDcto02GXKhx-Ln/s640/butterscotch+cake+109.JPG" width="630" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even handwritten recipes, waffle cake, sounds good!</td></tr>
</tbody></table>
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The cake is super easy to make. It really just takes a few minutes to throw together. It's just a few basic ingredients, eggs, flour, lots of pecans, etc. - with one exception. Scotch. Scotch whiskey to be specific.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucBgOIyfYE_UvWYVv2f15jimAhxsY5wIylZSnLsw5dUYH0fcLgccGpNkEMzdRrtBUb_Bp00FIPz3Sdo3UlrlznZbxNs318HYUhsjHy7JiTqqneyjp3NjfI0kSFM6bddLHwjC0IyI_2n4n/s1600/butterscotch+cake+110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucBgOIyfYE_UvWYVv2f15jimAhxsY5wIylZSnLsw5dUYH0fcLgccGpNkEMzdRrtBUb_Bp00FIPz3Sdo3UlrlznZbxNs318HYUhsjHy7JiTqqneyjp3NjfI0kSFM6bddLHwjC0IyI_2n4n/s640/butterscotch+cake+110.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There are even diet tips.</td></tr>
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Scotch isn't included in the original recipe, I added it. Here's why. I've made a few different butterscotch desserts in my life, (I'm not talking about artificially flavored butterscotch like those chips) that included it. It really brings home the taste of butterscotch without tasting like alcohol, since it's baked. If you absolutely can't use alcohol you can go ahead and omit it. But I do recommend it for the best flavor.<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyYEHdR0x5690Y_DxY31WsG7gzzRlG1t2LagS8niLV8lV6H6mjTZt0pLDI-Gij4O84nOUAwxsrWvkXLmjIsxNmEE0DUqrsHTlOdgZyrsKRM-Y0AN-yUr87NWC0b2CE5uDG6-EiNUcwbA7/s1600/butterscotch+cake+112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyYEHdR0x5690Y_DxY31WsG7gzzRlG1t2LagS8niLV8lV6H6mjTZt0pLDI-Gij4O84nOUAwxsrWvkXLmjIsxNmEE0DUqrsHTlOdgZyrsKRM-Y0AN-yUr87NWC0b2CE5uDG6-EiNUcwbA7/s640/butterscotch+cake+112.JPG" width="586" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">labels with recipes</td></tr>
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While I'm very happy about my new book, I'm also a little sad, that this book isn't in the hands of the family of it's creator. More and more in this digital age I find people don't hold onto things like they used to. I attend garage sales where they are selling their mothers items and not passing them down like previous generations would. With shows on TV like Hoarders, no one wants to be a pack rat. Which part of me totally understands.<br />
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Call me sentimental, but I like these little pieces of yesteryear, in a tangible form to hold in my hands and dream about times past.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V1HepZW21IeqPehUfyHBPOTckj-Kakm0dIEPOVCg84_9MtwDDSsnZDwPpGeI3eJnnyiDLZDCyK3_6uQWDQGv1yFTwjx7JlWHndmuVaUb5dLPJT4yXpWNUCAGNhGz2-3mxdYEWwJubl4-/s1600/butterscotch+cake+102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V1HepZW21IeqPehUfyHBPOTckj-Kakm0dIEPOVCg84_9MtwDDSsnZDwPpGeI3eJnnyiDLZDCyK3_6uQWDQGv1yFTwjx7JlWHndmuVaUb5dLPJT4yXpWNUCAGNhGz2-3mxdYEWwJubl4-/s640/butterscotch+cake+102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My free range chickens are always looking for a treat. I think they thought I was bringing this outside for them.</td></tr>
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Vintage <a href="https://www.etsy.com/listing/129710541/pretty-vintage-drinking-glasses-etched?ref=shop_home_active">Etched Drinking Glasses</a>, <a href="https://www.etsy.com/listing/129905174/gorgeous-antique-johnson-bros-luncheon?ref=shop_home_active&ga_search_query=johnson%2Bbros%2Bplate">Antique Johnson Bros Plates</a>, <a href="https://www.etsy.com/listing/127344695/vintage-empress-ironstone-pitcher-with?ref=shop_home_active&ga_search_query=pitcher">English Ironstone Pitcher with Pink Roses</a>, <a href="https://www.etsy.com/listing/127634678/vintage-towle-lady-diana-sterling-silver?ref=shop_home_active&ga_search_query=spoon">Towle Sterling Silver Spoon</a>, and <a href="https://www.etsy.com/listing/112727364/vintage-baby-pink-cloth-dinner-napkins">Baby Pink Cloth Napkins</a> available at my Etsy shop, <a href="http://www.blogger.com/">House of Lucien.<span id="goog_1757134583"></span></a><br />
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<span style="font-size: x-large;"><strong>Butterscotch Chewy Cake</strong></span><br />
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Adapted from the 2nd prize winner of Pillsbury Grand National Recipe and Baking Contest 1955, Mrs. Richard Enloe Atlanta, Georgia <br />
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<strong>Ingredients</strong><br />
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4 eggs<br />
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2 tsp vanilla<br />
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2 cups (400 g.) packed brown sugar<br />
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2 Tablespoons butter - melted<br />
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1 1/2 cups (190 g.) sifted all purpose flour - sift first then measure<br />
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1 1/2 tsp baking powder<br />
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1/2 tsp salt<br />
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1 1/2 cups (146 g.) chopped pecans<br />
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3 Tablespoons Scotch Whiskey (optional, but recommended)<br />
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<strong>For serving</strong><br />
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Ice cream, butter pecan or vanilla or whipped cream - optional<br />
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Store bought or homemade Caramel Sauce - optional<br />
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<strong>Directions</strong><br />
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Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Grease well a 13 x 9 inch pan, set aside.<br />
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Beat the eggs in a large bowl. Add brown sugar, vanilla and melted butter and stir together. In another medium bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and stir together well, until incorporated. Add the chopped nuts and the scotch whiskey (if using) and stir again until well blended. <br />
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Pour batter into prepared pan. Bake for 25 minutes or until it springs back lightly when touched lightly in the center, and until a toothpick inserted in the center comes out clean. <br />
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Serve with whipped cream or ice cream, I used butter pecan ice cream and store bought caramel sauce for topping and it was marvelous!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" /><br />
<br />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com14tag:blogger.com,1999:blog-3259122415745946344.post-2831572735909594792013-04-23T13:33:00.000-07:002014-06-12T13:47:54.682-07:00The Best Moist and Fluffy White Cupcake Recipe<br />
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<em>"When the world quiets to the sound of your own breathing, we all want the same things: Comfort, love, and a Peaceful Heart."</em></div>
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- Mitch Albom from the book, Have a Little Faith</div>
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"We all want the same thing." We all want to be recognized, and to be acknowledged. Sort of like the scene in the movie, <a href="http://james-camerons-avatar.wikia.com/wiki/I_See_You">Avatar</a>, where they say, "I see you." If you're an Oprah fan, (like I am), you may have heard her utter those words.</div>
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<tr><td class="tr-caption" style="text-align: center;">Making the base of the frosting, almost like making a thick pudding.</td></tr>
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There's one more thing we all want. A moist cupcake. That's the feedback I get over and over, time and time again. That's the main reason people say they don't like cake. They say, "because it's dry." <br />
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<tr><td class="tr-caption" style="text-align: center;">The "pudding" getting thick! This is added to whipped butter to make the most luxurious, silky and not too sweet frosting that pipes beautifully! It tastes like ice cream.</td></tr>
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Moist cake is sort of my thing. It's the number one most important thing to me in cake. My previous go to white cupcake recipe, called appropriately, <a href="http://www.alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">My Favorite White Cupcakes</a>, is a fabulously moist and delicious recipe. But I knew while they were super moist, they aren't the most fluffy recipe in the world. <br />
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<tr><td class="tr-caption" style="text-align: center;">This needs to cool down before adding it to the butter.</td></tr>
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I get a lot of comments about my cupcakes, and many people tell me it's their go to white cupcake recipe. But I've also gotten comments from people telling me they wished they were a little fluffier. </div>
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<tr><td class="tr-caption" style="text-align: center;">Beating the egg mixture for the cupcakes - I have free range chickens who produce eggs with bright orange yolks, so if you are using supermarket eggs, just know that your batter and cupcakes will be a more pale yellow and not as bright as mine. FYI.</td></tr>
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Ask and you shall receive! I'm so glad I embarked on this journey. Because the results are worth it. And a journey it's been. Finding a cupcake that's super moist, while being fluffy, with the perfect texture, and a nice rounded top. I've been making these cupcakes (with different variations in the ingredients, to get it right) every day for a week, sometimes twice in one day. I never thought I would say this, but I don't think I can eat, taste, or get near one more cupcake. (For at least a few days anyway.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Weighing the sour cream - When creating a recipe, I measure out the cup measurement, then I immediately weigh it, for those who live in countries who don't use cup increments like we do here in the U.S. Sometimes I'm asked why 1 cup of sugar is slightly different from one recipe to the next, and this is why. It could weigh slightly different from the last time, depending on the barometric pressure and other environmental factors.</td></tr>
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These cupcakes are oil based. In general oil based cakes are more moist, since butter has some water content, and oil is pure fat. (There are exceptions to that of course, since <a href="http://www.alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">My Favorite White Cupcakes</a> are butter based.) The other ingredient that makes cake moist is sour cream, and this recipe is full of it. I always use full fat sour cream, and I recommend you do as well. If you live in a country that doesn't sell sour cream, or if it's not available, you can substitute full fat yogurt or full fat Greek yogurt. Greek yogurt would be the closest substitute to sour cream.</div>
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<tr><td class="tr-caption" style="text-align: center;">Making the batter</td></tr>
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About the fluffy. I've included cornstarch in this recipe, more than you would normally see in any cake or cupcake recipe. The reasoning behind that is, I don't usually purchase cake flour, if I make a recipe that calls for it, I just use the DIY substitute which is a few tablespoons of cornstarch to one cup of all purpose flour. So I knew it would help in the lightness or fluffiness of the cake. Plus, you know when you eat some really good, melt in your mouth kind of shortbread? It's the cornstarch. <br />
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<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seriously, these cupcakes are so fluffy and super moist at the same time, the texture is amazing!</td></tr>
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The third universal desire that we all want?</div>
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A frosting that isn't too sweet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4g5j2wAmwadOV0a8WmYsR4aAkW_vVXMKflhN88nfBx3TNOhlks4EX1Pd28beueB_cnrSfKGpLQskHPpAEDkzfhP99gTBA6NZcSt-waRrpIeI4qf-X2WHbqLp-3K4ji9R_dDIuSX-ppwnY/s1600/cupcakes+026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4g5j2wAmwadOV0a8WmYsR4aAkW_vVXMKflhN88nfBx3TNOhlks4EX1Pd28beueB_cnrSfKGpLQskHPpAEDkzfhP99gTBA6NZcSt-waRrpIeI4qf-X2WHbqLp-3K4ji9R_dDIuSX-ppwnY/s320/cupcakes+026.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made these cupcakes many times in the last week (tweaking the recipe here and there.) This batch I used grease proof liners, and I recommend you do too.</td></tr>
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Seriously. I used to bake for a cafe. I also sold cakes for a living. When asked what type of frosting do you want, more than anything else, people would respond, "something that isn't too sweet."<br />
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It's so important to people, sometimes even more important than the flavor. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8srdmHc3VDtF4-662hjUaMmlJnYn0n37Ach9Ynm8xK8GVYVwI4e2bI-7rx-zik8WW0_d5mQW8MIeMoCW-I1it6T0TevkABN-915YgNO-n2hOftOWlFtVIUnfAm0AqU2hyphenhyphenSvAwPI-0rFD/s1600/cupcakes+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8srdmHc3VDtF4-662hjUaMmlJnYn0n37Ach9Ynm8xK8GVYVwI4e2bI-7rx-zik8WW0_d5mQW8MIeMoCW-I1it6T0TevkABN-915YgNO-n2hOftOWlFtVIUnfAm0AqU2hyphenhyphenSvAwPI-0rFD/s320/cupcakes+031.JPG" height="264" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love these liners from Reynolds, (they aren't paying me to say this, I just love them) they are lined with foil and totally greaseproof. You don't need to use this brand, but I would definitely look for liners that are greaseproof for this recipe, since one of the batches I used regular liners and the very bottoms got a little bit oily, it wasn't a big deal, but with these liners it was a non issue.</td></tr>
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This frosting fits the bill, not too sweet, and tastes heavenly. What it is, is basically thick homemade vanilla pudding mixed with whipped butter. First you make the pudding portion. It's made with sugar, flour and milk. Flour, in a frosting! You may say, but when you think about it, it needs to get body from something other than powdered sugar, like a typical American buttercream would. And, it's sort of like making a roux for a white sauce. Flour is what thickens it. When making a white sauce, you cook the flour taste out of it. Which is something you do here as well. Just make sure to cook it for the full 3-4 minutes and you won't even know that it's there. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6G18v6cOL6-x3T-0tmQ7GE_ZsMNu-1wZtoefIUNJhnxeHwPpBga3ryTw3_77IFTD_yrpGdGC9WC08CLRWXjkfcse9_1PnvxW-8-zhvh_sXZ9T9ABBIp3YY1EBxJJJa-RRy81Xl8h2h1U/s1600/cupcakes+038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6G18v6cOL6-x3T-0tmQ7GE_ZsMNu-1wZtoefIUNJhnxeHwPpBga3ryTw3_77IFTD_yrpGdGC9WC08CLRWXjkfcse9_1PnvxW-8-zhvh_sXZ9T9ABBIp3YY1EBxJJJa-RRy81Xl8h2h1U/s320/cupcakes+038.JPG" height="320" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the liners I used along with the little pearls, these liners work great, these didn't get oily either. I've used this brand before and I like them, plus with this type of cupcake liner, you can cook them all at one time, since they stand on their own on a baking sheet, no muffin tin needed. </td></tr>
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This frosting tastes amazing. And, It's a dream to pipe! It keeps it's shape standing tall and proud on a cupcake. It really got rave reviews with everyone I served it to.</div>
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<tr><td class="tr-caption" style="text-align: center;">My finished frosting</td></tr>
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So this is officially my new favorite white cupcake recipe!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KzKjicPEKHlaSM0_gCXtyA41gp3cDo5GaiVl9YBEn8owynA3xQNcKqF4rQG_ovNbqhhAtkFVOBCUjl0MsE-4gNOtxGMSfp0h2fVrgoT6kxOzP4Axvs5ABAJHg-IjvjPSP2Pylwp3Og2G/s1600/cupcakes+101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KzKjicPEKHlaSM0_gCXtyA41gp3cDo5GaiVl9YBEn8owynA3xQNcKqF4rQG_ovNbqhhAtkFVOBCUjl0MsE-4gNOtxGMSfp0h2fVrgoT6kxOzP4Axvs5ABAJHg-IjvjPSP2Pylwp3Og2G/s640/cupcakes+101.JPG" height="640" width="598" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The frosting is sort of beige due to the amount of vanilla extract in the recipe, if you want the frosting to be more white, you'll need to use clear vanilla.</td></tr>
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There's one more thing that everyone wants. A homemade cupcake! Made with care by the hands of someone who loves them. Who wouldn't want that?<br />
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<span style="font-size: large;">Looking for more awesome cupcake recipes?</span></div>
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<a href="http://alchemybaking.blogspot.com/2012/10/the-best-moist-chocolate-cupcake-recipe.html"> The Best Moist Chocolate Cupcake Recipe</a></div>
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<a href="http://alchemybaking.blogspot.com/2013/03/really-moist-lemon-cupcakes-for-lemon.html">Really Moist Lemon Cupcakes for Lemon Lovers</a></div>
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<a href="http://alchemybaking.blogspot.com/2012/02/pink-velvet-cupcakes.html">Pink Velvet Cupcakes</a> (also very moist and delicious!)</div>
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<a href="http://alchemybaking.blogspot.com/2011/10/apple-cupcakes-with-caramel-buttercream.html">Apple Cupcakes with Caramel Buttercream</a></div>
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<a href="http://alchemybaking.blogspot.com/2011/03/irish-coffee-cupcakes.html">Irish Coffee Cupcakes</a></div>
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<a href="http://alchemybaking.blogspot.com/2011/02/super-moist-red-velvet-cupcakes.html">Super Moist Red Velvet Cupcakes</a> </div>
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<a href="http://www.alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">My Favorite White Cupcakes</a> (not my favorite white cupcake recipe anymore) BUT these cupcakes are topped with one of my favorite frosting recipes in the world<a href="http://www.alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">, Swiss Meringue Buttercream</a>, which is also not too sweet and really delicious. </div>
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From top left - <a href="https://www.etsy.com/listing/117374710/vintage-milk-glass-cake-stand-indiana?ref=shop_home_active&ga_search_query=cake%2Bstand">Indiana Milk Glass Cake Stand</a>, <a href="https://www.etsy.com/listing/100283785/vintage-small-porcelain-cake-stand-with?ref=shop_home_active&ga_search_query=cake%2Bstand">Small German Porcelain Cake Stand with Pink Flowers</a>, <a href="https://www.etsy.com/listing/110820402/vintage-fenton-milk-glass-spanish-lace?ref=shop_home_active&ga_search_query=cake%2Bstand">Fenton Spanish Lace Milk Glass Cake Stand</a>, and <a href="https://www.etsy.com/listing/129905174/gorgeous-antique-johnson-bros-luncheon">Antique Johnson Bros Plates with Pink Roses</a>, available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>. <br />
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Enter coupon code ALCHEMY for 20 percent off of your order!<br />
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<strong><span style="font-size: x-large;">The Best Moist and Fluffy White Cupcake Recipe - with Silky (Not too sweet!) Vanilla Frosting</span></strong><br />
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<em>An original recipe by me, Melissa aka The Alchemist - Feel free to pin, but **Please do not publish this recipe or use my photos, anywhere on the internet, thank you.</em> <br />
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**This frosting is sort of beige because of the vanilla extract. If you want the frosting to be more white in color, you'll need to use clear vanilla, which is always imitation vanilla (since vanilla beans are naturally brown.)<br />
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***This recipe can also be used to make a 2 layer 8 or 9 inch cake. Make sure your cake pans are at least 2 inches deep. Grease the pans well, and line the bottom of the pans with parchment paper rounds, then grease the parchment. The cooking times for cake will be 25-35 minutes.<br />
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*** Using greaseproof cupcake liners with these is best, so the bottom doesn't get oily.<br />
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Edited to add*** 6/12/2014 - I make these all the time and sometimes I make variations. This time I used vanilla beans in the frosting and I really loved it. To do this, cut open 2 vanilla beans (If they are large only use one) and infuse the milk with them by placing the cut open vanilla beans in the milk for a few hours or overnight kept in an airtight container in the fridge. When you are ready to make the frosting, scrape out the seeds and put them in the milk. Discard the pods, (or dry the pods and add them to sugar for vanilla sugar.) Proceed with making the frosting as usual using less vanilla extract, or none at all, depending on your taste. <br />
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Makes about 25 cupcakes<br />
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<strong>Ingredients for cupcakes</strong><br />
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1 1/4 cups (296 ml.) vegetable oil<br />
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1 3/4 cups (373 g.) white granulated sugar <br />
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4 eggs<br />
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1 Tablespoon pure vanilla extract<br />
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1 1/2 tsp. pure almond extract - If you don't like the taste of almond extract go ahead and omit this, or if you have a nut allergy definitely omit it, you probably don't need to up the vanilla extract since there is a tablespoon of it already<br />
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2 1/4 cups (340 g.) all purpose flour<br />
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1/2 cup (68 g.) cornstarch <br />
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1 Tablespoon baking powder<br />
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1 tsp. salt<br />
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1 1/2 cups (366 g.) full fat sour cream OR full fat yogurt or full fat Greek yogurt<br />
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<strong>Ingredients for frosting</strong><br />
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1 1/2 cups (322 g.) white granulated sugar<br />
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3/4 cups (113 g.) all purpose flour<br />
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1/4 tsp. salt<br />
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2 1/4 cups (532 ml.) whole milk<br />
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1 1/2 cups (3 sticks) (339 g.) unsalted butter at room temperature<br />
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1 to 1 1/2 Tablespoons pure vanilla extract (depending on your taste) or 1 Tablespoon vanilla and 1/2 tsp almond extract, or another flavoring if desired. Once I added a Tablespoon vanilla and 1 tsp butter pecan extract, for example <br />
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<strong>Directions</strong><br />
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Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Put oven rack on the bottom third of the oven. In my oven I bake these in the second rack from the bottom. (I found that with this recipe when the cupcakes were baked in the upper racks they got too brown for my liking.)<br />
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Start by making the base for the frosting. (It needs to cool down before using, this part of the frosting could also be made a day or 2 ahead.) In a large saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking frequently, really almost constantly so it doesn't scorch, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. Mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool in the fridge. <br />
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Start making the cupcakes.<br />
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Line muffin tins with cupcake liners (greaseproof are best) and set aside.<br />
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In a large bowl with a hand mixer, or in the bowl of a stand mixer, add the oil and the sugar. Beat them together for 2 minutes or so, so they are mixed well and the sugar has dissolved somewhat. Add the eggs and both extracts and beat again for another 2 or 3 minutes, until the mixture is smooth and creamy looking. <br />
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In another medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the egg mixture and beat on medium low speed just until it's incorporated, don't over beat. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream and beat on medium low speed just until the sour cream is mixed in well. Scrape down the sides of the bowl again and beat again just for about 20 seconds to make sure it's all mixed well.<br />
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With a spoon or a scoop, fill the cupcake liners slightly over half full. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean. (Start checking after 17 minutes.)<br />
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Cool on a wire rack. When they have cooled enough to handle, remove from muffin tins and let cool on racks. Let cool completely before frosting cupcakes.<br />
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While cupcakes are baking finish making the frosting. Make sure the base in the fridge is completely cool. If it's warm at all, it's going to melt the butter. If it's very cold in the fridge it may very firm. Don't worry, it's fine. <br />
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In a stand mixer or in a large bowl with a hand mixer, beat the butter for 2 minutes, scrape down the sides of the bowl and beat again for another minute or so, until it's nice and light and fluffy. With the mixer going on medium - medium high, gradually add the cooled frosting base, about a "scoop" (a large spoonful) at a time. After each scoop, let it mix until it's fully incorporated. Keep adding and letting it mix together until it's all been used. Scrape down the sides of the bowl and beat for another few minutes until it's super light and fluffy. Taste it and see if you think it needs a little more vanilla extract, or you can add another extract or flavoring at this time. <br />
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Frost cupcakes. Refrigerate any leftover frosting. If you aren't serving these right away, keep them refrigerated but let them come to room temperature before serving. If you have refrigerated the frosting, you'll need to beat it again before using. The good thing about this frosting is that it doesn't totally harden in the fridge like a typical buttercream does, (since butter solidifies when cold.)<br />
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Happy Baking and I hope that you absolutely love this recipe as much as I do!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com212tag:blogger.com,1999:blog-3259122415745946344.post-44839174077566920282013-04-05T20:10:00.000-07:002013-04-05T20:13:55.288-07:00Killer Banana Chocolate Chip Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><span class="bqQuoteLink"><em>"Always Do Your Best. Your best is going to change from moment to moment; it will be different when you are healthy as opposed to sick. Under any circumstance, simply do your best, and you will avoid self-judgment, self-abuse and regret."</em></span></span></div>
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<span class="bodybold"><span style="font-family: inherit;">-Miguel Angel Ruiz</span></span></div>
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This is a cake I've been making for many years, I can't believe I hadn't blogged abut it sooner. It's really a home run. It's so moist and full of flavor and texture. An awesome cake overall. And who doesn't like bananas and chocolate? But this isn't the cake I intended to make for today's post.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitD3ba53_ojREFa6bjGxK9iB-blxndTN52OVRmQdWa4Y2jNGwI1T5GzGQPl-SbNU2ElM3XiauUoLWoUSi2nqUeYfGIMPqCiXdtJZJ3_iYEFbFSfe50eNW7rPmkya2IVN3Tucy0qTOr95ar/s1600/banana+cake+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitD3ba53_ojREFa6bjGxK9iB-blxndTN52OVRmQdWa4Y2jNGwI1T5GzGQPl-SbNU2ElM3XiauUoLWoUSi2nqUeYfGIMPqCiXdtJZJ3_iYEFbFSfe50eNW7rPmkya2IVN3Tucy0qTOr95ar/s400/banana+cake+045.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing together the streusel</td></tr>
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I made 2 different carrot cakes. The first cake was good. I made it again to see if I could make it better. It was good, but not really great. I knew I could do better. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBEZd0c65KalbPd8biiK1juD7Ln-3xcEqIfIqz2i_NzEhWY-zStXKhQGQTNUIsYkdTFSQ-L3XjNEh1DWE8SwQsNvBtqIOzfmkitJT6j0gXaMteVRujJsR6tJkArtKG4Dth8ctHuALyFMe/s1600/banana+cake+047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBEZd0c65KalbPd8biiK1juD7Ln-3xcEqIfIqz2i_NzEhWY-zStXKhQGQTNUIsYkdTFSQ-L3XjNEh1DWE8SwQsNvBtqIOzfmkitJT6j0gXaMteVRujJsR6tJkArtKG4Dth8ctHuALyFMe/s400/banana+cake+047.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are my frozen bananas. You can use frozen bananas, just make sure you thaw them first and drain off the liquid.</td></tr>
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Then I decided to go in a whole new direction and make this killer cake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAcotO-7MrF4ETT2kqOUNE_0xILh0FdD3JZSP5Yd9SDJmWSL9h6omE6ZOD_Wh_RbE0vOaio7y1qBwrL0J8Zwn600T__qmDeY-pkSlOk0IMPJzDLBrguwSQaJAgJEnskSv1GNPYitY20x0/s1600/banana+cake+048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAcotO-7MrF4ETT2kqOUNE_0xILh0FdD3JZSP5Yd9SDJmWSL9h6omE6ZOD_Wh_RbE0vOaio7y1qBwrL0J8Zwn600T__qmDeY-pkSlOk0IMPJzDLBrguwSQaJAgJEnskSv1GNPYitY20x0/s320/banana+cake+048.JPG" width="314" /></a></div>
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I tell you about my failures for a few reasons. For one, I want you to know that I really care about the recipes I post here. I only post my best recipes. I don't post recipes that are just o.k. or so so. I like to do my best. One of the greatest little books I've ever read is by Don Miguel Ruiz called <a href="http://www.amazon.com/The-Four-Agreements-Practical-Personal/dp/1878424319/ref=sr_1_2?ie=UTF8&qid=1365209662&sr=8-2&keywords=the+5+agreements">The Four Agreements.</a> One of those agreements is, always do your best. That one has always been my favorite and resonated with me the most. I don't want you to make one of my recipes and be disappointed because it wasn't everything I promised. I know you have better things to do with your time and money spent on the ingredients.</div>
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Another reason for me sharing my failures, is that even though I'm a decent cook and baker, I still have days where I feel like my baking sucks and I can't seem to get it right. Which is fine, it's just like anything. Even Leonardo DiCaprio didn't get every acting job he went out on when he first started, (it's said that he went on something like 85 auditions before ever getting hired) that's just life. And sometimes we need to carry on with following our dreams and with what makes us happy despite setbacks in the moment.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90_wqSVVFELvLgX8qfR8cKB3JsFkniy_KZd57zGrVYidCtBBzS40T5lno1Hi9IYkb9VyDB3I4mNJ4f2HA7vDnatwgY8oEz6dora2dUN26DR2-0ScXJmRX130H-wXvqBcJMg1lc1KRhVHT/s1600/banana+cake+051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90_wqSVVFELvLgX8qfR8cKB3JsFkniy_KZd57zGrVYidCtBBzS40T5lno1Hi9IYkb9VyDB3I4mNJ4f2HA7vDnatwgY8oEz6dora2dUN26DR2-0ScXJmRX130H-wXvqBcJMg1lc1KRhVHT/s320/banana+cake+051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake before adding the streusel</td></tr>
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And one more reason for me telling you this? That's why I don't have recipes posted here as often as I probably should. But hey, we're all different and that's what works for me, for now anyway.</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzVgf3hhoxz0pHuqlKa_RDjhfCNNDJaz5W7OcP-8RQD_SmYd9z6qCWXHe2vxLXBGtmbnbMEtlu5sfFBuiO4xOegAYPqqy_DCcjepSn6Ut8bBlwVisyYWcHrNCCZBNesywvCPV9ssbXxZi/s1600/banana+cake+053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzVgf3hhoxz0pHuqlKa_RDjhfCNNDJaz5W7OcP-8RQD_SmYd9z6qCWXHe2vxLXBGtmbnbMEtlu5sfFBuiO4xOegAYPqqy_DCcjepSn6Ut8bBlwVisyYWcHrNCCZBNesywvCPV9ssbXxZi/s400/banana+cake+053.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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So, back to the cake. This is seriously delicious cake. So good in fact that I felt the need to add the adjective of "Killer" to it's name. It's moist, it's flavorful, it has streusel on top, and it's a great use of leftover bananas. It's good as a coffee cake during brunch, or for a casual dessert any time of day. This cake really rules, it is my best. So I wanted to share it with you.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMA3Ws8Kx1GyQMzJt53kOLx7Brd1U-Km8WdeGwqhfoUD2QwhYIJtet83mrrYRWDb5ATGhyphenhyphenbG-7Nca0uRqyUBOuUvmr63QLWSy14pveEf6VXvawudz3hyOmOBoyw9qHmghTykc2k4TsqFg/s1600/banana+cake+099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMA3Ws8Kx1GyQMzJt53kOLx7Brd1U-Km8WdeGwqhfoUD2QwhYIJtet83mrrYRWDb5ATGhyphenhyphenbG-7Nca0uRqyUBOuUvmr63QLWSy14pveEf6VXvawudz3hyOmOBoyw9qHmghTykc2k4TsqFg/s640/banana+cake+099.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot cake right out of the oven - This cake makes your house smell seriously amazing.</td></tr>
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Vintage <a href="https://www.etsy.com/listing/127159075/vintage-old-ivory-syracuse-china?ref=shop_home_active&ga_search_query=plates">Old Ivory Syracuse Plates</a>, <a href="https://www.etsy.com/listing/106802807/vintage-opa-copper-kettle-for-a-wood?ref=shop_home_active&ga_search_query=copper%2Bteapot">Copper teapot</a>, <a href="https://www.etsy.com/listing/118674792/noritake-m-footed-teacup-with-brown?ref=shop_home_active&ga_search_query=noritake%2Bteacup">Noritake M teacup</a> and <a href="https://www.etsy.com/listing/113618425/vintage-gorgeous-tangold-damask-cloth?ref=shop_home_active&ga_search_query=tan%2Bnapkins">Tan damask napkins,</a> available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien.</a></div>
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<strong><span style="font-size: x-large;">Killer Banana Chocolate Chip Cake</span></strong><br />
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Recipe by Me, Melissa aka <a href="http://www.alchemybaking.blogspot.com/">The Alchemist</a><br />
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<strong>Ingredients</strong><br />
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1 1/2 cups flour (208 g.)<br />
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3/4 tsp. baking soda<br />
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3/4 tsp. baking powder<br />
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1/2 tsp. salt<br />
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1 tsp. cinnamon<br />
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1 cup (183 g.) chocolate chips<br />
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1/2 cup (50 g.) chopped walnuts<br />
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1/2 cup (96 g.) sugar<br />
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1/2 cup (1 stick) butter at room temperature<br />
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1 egg<br />
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1 1/3 cups (336 g.) very ripe and mashed bananas about 4 medium bananas - previously frozen is fine, just make sure you drain the water from them first<br />
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1/4 cup (59 ml) yogurt or sour cream<br />
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2 tsp. vanilla extract<br />
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<strong>For Streusel Topping</strong><br />
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1/4 cup (46 g.) chocolate chips<br />
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1/2 cup (78 g.) brown sugar<br />
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1/4 cup (24 g.) oats<br />
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1/2 cup (69 g.) flour <br />
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1/4 cup (57 g.) (4 Tablespoons) butter, melted<br />
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pinch of salt<br />
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<strong>Topping</strong><br />
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A few tablespoons of chocolate chips for topping the streusel<br />
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<strong>Directions</strong><br />
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Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4.<br />
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Make the streusel. In a medium bowl mix all of the streusel ingredients together except the butter. Add the melted butter and stir together. Set aside.<br />
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Prepare an 8 inch square pan by spraying it with non stick spray, set aside.<br />
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In a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the chocolate chips and walnuts, set aside. Beat together (with an electric mixer or stand mixer) the butter and sugar until fluffy. Scrape down the bowl with a rubber spatula. Add the egg and mix together until incorporated. Beat in the mashed bananas, vanilla extract and yogurt (or sour cream if using.) Add the dry ingredients and stir it in the batter with a spoon until all is incorporated.<br />
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Pour the cake batter into the prepared pan. Sprinkle on the streusel topping. Add a few more chocolate chips on top of the streusel, if desired. (I did, just so they would be obvious on top of the cake, so when you see it you know there's chocolate there.) Bake in the preheated oven for about 50 - 65 minutes. Wiggle the cake to check for doneness. If it's still jiggly in the middle, it needs more time. It's done when a toothpick inserted into the center comes out clean. <br />
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Cool cake on a wire rack. I think it's best served warm. When cool, wrap it well. It should keep a few days. It freezes well. Wrap individual portions in plastic wrap, then place in a zip top bag. Defrost portions at room temperature for an hour or 2. Or microwave a piece for 30 seconds or so for an instant treat from the freezer!<br />
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I hope you love this recipe like I do! Happy Baking!<br />
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<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" style="width: NaN%;" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com10tag:blogger.com,1999:blog-3259122415745946344.post-26444707603594487292013-03-24T21:15:00.000-07:002014-05-31T13:33:30.682-07:00Really Moist Lemon Cupcakes for Lemon Lovers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu50oxtZHfkMFWIAVdHfqVDPgYmmL7iXHOGf-If5sn3_aOrk4NaTTNwdeSiFTaOG7CMRJ89BZSXfZejXccTYQ17cyJ4hs4RB7XHGISkNrqDyC9IiTbMhJeCX6f8sq8DZyeAWl0VNZ0I8kY/s1600/lemon+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu50oxtZHfkMFWIAVdHfqVDPgYmmL7iXHOGf-If5sn3_aOrk4NaTTNwdeSiFTaOG7CMRJ89BZSXfZejXccTYQ17cyJ4hs4RB7XHGISkNrqDyC9IiTbMhJeCX6f8sq8DZyeAWl0VNZ0I8kY/s640/lemon+5.JPG" height="536" width="640" /></a></div>
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<span style="font-family: Georgia;"><em>"If we had no winter, the spring would not be so pleasant; if we did not
sometimes taste of adversity, prosperity would not be so welcome."</em></span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">- Anne
Bradstreet</span> </div>
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Hi everybody! I'm happy to be back to blogging! I've missed you. And I've missed baking. Thank you all for your kind words of encouragement after I posted an <a href="http://www.alchemybaking.blogspot.com/2013/01/an-update.html">update in January.</a> You guys are the best. I'm happy to say I'm feeling a lot better. And now that I've felt the first sun of spring, I feel positively invincible and that all things are possible. I think I must run on solar. (I am a California girl after all.)</div>
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSdP6wOEHBM-0beKfcEO4a61nHXbFM6iic95aKgJqCvrQcd9A5aTGlwQfEufkO6SWPvouvDy75SEKtyec9Ppi3tgSz3AIgqBFpyqXX73Zu39GoEbbgxnTSuE2r-9aMbdtgSSj6sd_WN88/s1600/lemon+cupcakes,+silver+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSdP6wOEHBM-0beKfcEO4a61nHXbFM6iic95aKgJqCvrQcd9A5aTGlwQfEufkO6SWPvouvDy75SEKtyec9Ppi3tgSz3AIgqBFpyqXX73Zu39GoEbbgxnTSuE2r-9aMbdtgSSj6sd_WN88/s400/lemon+cupcakes,+silver+002.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe is full of lemon zest and juice for lots of fresh lemon flavor.</td></tr>
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This is a great recipe to kick off spring. Lemons just scream spring to me, and lemon desserts are great for Easter. And it's almost here! These would be awesome for an Easter gathering.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5orzfJCAl00EcQsmEwolQybyXQWxbotMYYdlA4eTtEcPnF_q1O-PD87x_40JUJAdUikltltFfj_cQdQYxRzepT4Jr18Q3RIdC8rMW98Rrk0uF2t1QoQ1S4AQlKOqz7ap9Fe6CT_rvFXL/s1600/lemon+cupcakes,+silver+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5orzfJCAl00EcQsmEwolQybyXQWxbotMYYdlA4eTtEcPnF_q1O-PD87x_40JUJAdUikltltFfj_cQdQYxRzepT4Jr18Q3RIdC8rMW98Rrk0uF2t1QoQ1S4AQlKOqz7ap9Fe6CT_rvFXL/s640/lemon+cupcakes,+silver+009.JPG" height="384" width="640" /></a></td></tr>
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I love lemon desserts, they are one of my favorites. I like my lemon desserts FULL of lemon. I need my lemon flavor <em>strong.</em> These cupcakes reflect that. The cupcakes themselves have a great straightforward lemon flavor. The buttercream is also full of lemon. This frosting would be great on white cupcakes, or even white chocolate cupcakes, yum!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwa0Cnm4UKH39CtziXYpM5OCQxzPeN0E-7NgHcV0pHFUHeNIGe6YD2p2SwUsCgWSn2DWM2kJcuU72LgUKlpzER3twfBHIh9EBDDteqUNoLrsyypgLofuEukOKvBKKfymm1IdetgS0jzB60/s1600/lemon+cupcakes,+silver+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwa0Cnm4UKH39CtziXYpM5OCQxzPeN0E-7NgHcV0pHFUHeNIGe6YD2p2SwUsCgWSn2DWM2kJcuU72LgUKlpzER3twfBHIh9EBDDteqUNoLrsyypgLofuEukOKvBKKfymm1IdetgS0jzB60/s400/lemon+cupcakes,+silver+019.JPG" height="355" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe is super easy. Basically you just add everything to a pot and stir.</td></tr>
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If you are using another flavor of frosting and you like a really strong lemon flavor for the cupcakes, I would even say they could be a bit stronger, so I've added instructions in the recipe to do that. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLqVMxdH4tZ5TknSNCivIt3BehiXVydxa3Zt1wuOn0O9PaKjUNqcQ6sa8s9AeD4xehvXdOXB1LjeDv_VHyQU2USlMU1FIY91nNEIj4P7RxZy5zlYJMDFU1N0RdtTZum2ZBEqzAKOdmdh5/s1600/lemon+cupcakes,+silver+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLqVMxdH4tZ5TknSNCivIt3BehiXVydxa3Zt1wuOn0O9PaKjUNqcQ6sa8s9AeD4xehvXdOXB1LjeDv_VHyQU2USlMU1FIY91nNEIj4P7RxZy5zlYJMDFU1N0RdtTZum2ZBEqzAKOdmdh5/s400/lemon+cupcakes,+silver+021.JPG" height="367" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like to sprinkle the baking soda and salt to the top of the flour and then stir, so it doesn't end up in one lump. I think it makes them incorporate easier. Of course you could stir the dry ingredients together first, but I don't really think that's necessary in this recipe. And who wants to dirty a bowl if you don't need to? ** Edited to add, you will get the best results if you mix the dry ingredients together first (I've noted this in the recipe.)</td></tr>
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On the other hand, if you want the flavor a little more toned down you can always decrease the lemon juice and zest to do that. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Fu63v4YzEsTnUuX2XhWLFwaGLyaysdXIu7mW1uW97hO_rXJgxgTT0F78EHG_IpsMatjAzRHcdy-ZrIRxUKBHQIP-6s2nVT5lCNHei3MEjJNS2Hxt4EwjslcIpXyiXAzZujaaWnn-PtgG/s1600/lemon+cupcakes,+silver+023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Fu63v4YzEsTnUuX2XhWLFwaGLyaysdXIu7mW1uW97hO_rXJgxgTT0F78EHG_IpsMatjAzRHcdy-ZrIRxUKBHQIP-6s2nVT5lCNHei3MEjJNS2Hxt4EwjslcIpXyiXAzZujaaWnn-PtgG/s400/lemon+cupcakes,+silver+023.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my finished batter. It's bright yellow/orange because I have my own free range chickens and their yolks are bright orange. I mention this because if you are using supermarket eggs your batter will be much more pale. Just an FYI.</td></tr>
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Speaking of zest and juice, these are very important aspects to this recipe. You really do need to use fresh lemon juice and the lemon zest needs to be really fine. The best way to do that is to use a <a href="http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1364183036&sr=8-1&keywords=microplane">Microplane</a>, this is one of my most favorite kitchen tools. I use it to grate Parmesan cheese and chocolate as well as zesting citrus. It allows you to take off only the top layer of the yellow peel, don't get any white pith into your zest or it will be bitter. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH-m5mmWkSJsTr-HvXSmv-lVIu0KQPnheGSBgzH7F7jvX4KiVJAqXP6d5ctZGUyJpL4GMbk86zVnbsaqjOnrHXMDDVPhV3LMDENFCVl5h4FoX3I2P2HaXKaTmpMN_y5N1pMOIv76Xxinj/s1600/lemon+cupcakes,+silver+065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH-m5mmWkSJsTr-HvXSmv-lVIu0KQPnheGSBgzH7F7jvX4KiVJAqXP6d5ctZGUyJpL4GMbk86zVnbsaqjOnrHXMDDVPhV3LMDENFCVl5h4FoX3I2P2HaXKaTmpMN_y5N1pMOIv76Xxinj/s400/lemon+cupcakes,+silver+065.JPG" height="400" width="391" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the cupcake liners I used and I'm loving them! They are thick and foil lined. So the cupcakes are easy to remove. They are greaseproof and I love that they stay true to their color even after they come out of the oven. They are cheap too! I bought these at Walmart. I will definitely be looking for more of these in the future. (Reynolds isn't paying me anything to say this, I just love them.)</td></tr>
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For this recipe I took <a href="http://alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">My Favorite White Cupcakes Recipe</a> and adapted it to make it lemon . The great thing about this recipe is how easy it is. Seriously you really just throw it all into a pot and stir. This is the easiest cupcake recipe I've ever made. Which is great for a beginner, or for children. Or for those who don't like a lot of work, but appreciate a great homemade cupcake. (I fall into the last category.)<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfW6rZQonhwBTW3o8LvfLw5ZVbdRCu6tRB-du3olhg3LgAmrgRyu15B1QESiW-_W52Hmtcs6DeFnv0SQ6LQopiHChuRj0u3NI1mnZ4G5SBeQ9kTK2g4-BLOYkLtvRpvr7ElPrqMZftekh/s1600/lemon+cupcakes,+silver+068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfW6rZQonhwBTW3o8LvfLw5ZVbdRCu6tRB-du3olhg3LgAmrgRyu15B1QESiW-_W52Hmtcs6DeFnv0SQ6LQopiHChuRj0u3NI1mnZ4G5SBeQ9kTK2g4-BLOYkLtvRpvr7ElPrqMZftekh/s640/lemon+cupcakes,+silver+068.JPG" height="560" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring the batter into their liners</td></tr>
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Another thing I love about these cupcakes is how moist they are. They really are super moist and tender. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu8dpdAMXZEjNN7-nrvLpJqLeHqtVJVf1blSnRc1wdpZ82Fqb1JhDRZDLHPwl-X_q1MyJzdecBzVRnWUECE5UT0mF7-3Vjr_-JH6bqRyG0px8Ure8aywfXWqfB0XOozwFDx86F-JTzeYL/s1600/lemon+cupcakes,+silver+095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu8dpdAMXZEjNN7-nrvLpJqLeHqtVJVf1blSnRc1wdpZ82Fqb1JhDRZDLHPwl-X_q1MyJzdecBzVRnWUECE5UT0mF7-3Vjr_-JH6bqRyG0px8Ure8aywfXWqfB0XOozwFDx86F-JTzeYL/s640/lemon+cupcakes,+silver+095.JPG" height="592" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes cooling on a rack, these smell <em>so good</em> coming out of the oven!</td></tr>
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The buttercream recipe is a standard American buttercream, a butter and powdered sugar base. Which usually doesn't excite me and which most people think is way too sweet. But when you add something tart like lemons to all of that sugar, it really balances out the sweetness and turns this frosting into something special. I could eat this frosting with a spoon, I love it so much. In fact I needed to put the bowl in the sink and rinse it so I would stop licking the bowl.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn6uv-MhSfuqcywpOFSx-yvC70fbBmTjSn_6SV_8NcrQGnY7cgkYCtEupSopxZvBI2jWAJlYRTCafk7smEdNToLJXyaOpRcMkZB_Vrr-pN-JMh8SDg8k16tevastcrSU_8T7fNLP-Ap-2/s1600/lemon+cupcakes,+silver+101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn6uv-MhSfuqcywpOFSx-yvC70fbBmTjSn_6SV_8NcrQGnY7cgkYCtEupSopxZvBI2jWAJlYRTCafk7smEdNToLJXyaOpRcMkZB_Vrr-pN-JMh8SDg8k16tevastcrSU_8T7fNLP-Ap-2/s640/lemon+cupcakes,+silver+101.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the buttercream</td></tr>
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I fed one of these to my husband (who isn't really a dessert lover) and he really loved it. I sent the rest of the batch to his work and they received rave reviews! Especially from the lemon lovers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12ViOAcPbGFgy49ewZPdWXl5hl9GWBIl3lLEiaDQChMmePdTCYoBRwgO7Hwucnz6y_eBXk2252eelA-cjS8pwzHfFGE2QaosYSgMG6j57tK_qHfzO7hpo9z9T8Uq67R_HnAbPq_-uj57X/s1600/lemon+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12ViOAcPbGFgy49ewZPdWXl5hl9GWBIl3lLEiaDQChMmePdTCYoBRwgO7Hwucnz6y_eBXk2252eelA-cjS8pwzHfFGE2QaosYSgMG6j57tK_qHfzO7hpo9z9T8Uq67R_HnAbPq_-uj57X/s640/lemon+8.JPG" height="640" width="640" /></a></div>
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I wish you a happy Easter! I hope these cupcakes bring you and your family as much joy as they did for me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfN9ruHkHS8xgdAjzZL7m5_G9tEwPTKOsdGUlS2BxyssIWRWq54OrFWt-iKKM8ZNnHVAJn-lBgM3F6_P7AXvp3xCnVjSYmoZ74-f6_TDeJT8xhRmXYRia-TR-c24YXHK7DIC53vjuLYJw/s1600/lemon+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfN9ruHkHS8xgdAjzZL7m5_G9tEwPTKOsdGUlS2BxyssIWRWq54OrFWt-iKKM8ZNnHVAJn-lBgM3F6_P7AXvp3xCnVjSYmoZ74-f6_TDeJT8xhRmXYRia-TR-c24YXHK7DIC53vjuLYJw/s640/lemon+11.JPG" height="564" width="640" /></a></div>
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<a href="https://www.etsy.com/listing/127347625/large-vintage-haddon-oneida-community?ref=shop_home_active">Oneida silverplated butler's tray</a> and <a href="https://www.etsy.com/listing/127353815/vintage-pretty-silverplated-cake-server">Pretty silver cake server from Italy</a> available at my Etsy shop, <a href="https://www.etsy.com/shop/HouseofLucien">House of Lucien</a>. For updates on future coupon codes like <a href="https://www.facebook.com/browse/admined_pages/?id=1189893614#!/pages/House-of-Lucien/380313082044023">House of Lucien on Facebook!</a> <br />
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<em>Edited to Add - Some people were having issues with these not rising, this has been fixed! Thank you for all who helped in figuring this out. I've adjusted the recipe to note the changes.</em><br />
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<span style="font-size: x-large;"><strong>Really Moist Lemon Cupcakes</strong></span> <strong><span style="font-size: x-large;">for the Lemon Lover</span></strong><br />
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an original recipe by me, Melissa aka <a href="http://alchemybaking.blogspot.com/">The Alchemist</a><br />
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makes about 20 cupcakes, the recipe can easily be doubled if you need more.<br />
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Like I mentioned in the post, this recipe has a great lemon flavor and the buttercream also has a strong lemon flavor, I believe they pair very well together as written. But if you are using a different flavored frosting recipe and want the cupcakes to have a really strong lemon flavor, I would increase the lemon juice to 3/4 cup, and decrease the water to 1/4 cup. If you want them with less lemon flavor I would use less zest, about 1 Tablespoon.<br />
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<strong>Ingredients</strong> <br />
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1 cup (2 sticks) (228 g.) butter<br />
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1/2 cup (4 oz) (118 ml.) fresh lemon juice<br />
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1/2 cup (4 oz) (118 ml) water<br />
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1 1/2 cups (300 g.) sugar<br />
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2 eggs beaten<br />
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1/2 cup (4 oz) (118 ml.) sour cream or plain yogurt <br />
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2 tsp. vanilla extract<br />
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2 Tablespoons fresh lemon zest, lightly packed<br />
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2 cups (300 g.) flour<br />
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3/4 tsp. salt<br />
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1 1/2 tsp. baking soda<br />
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<strong>Directions</strong><br />
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Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, gas mark 4. <br />
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In a large saucepan melt the butter with the lemon juice and water on medium high heat. When the butter is melted remove from heat. Add sugar and stir until dissolved. Add the sour cream (or yogurt), beaten eggs, vanilla extract and lemon zest and whisk together. Let this mixture cool completely before preceding, in the fridge, or room temperature is fine. Just make sure it's not warm. In a separate bowl whisk the flour, salt and baking soda together, then whisk the dry ingredients into the batter. The batter will be somewhat thin, you will be able to pour it in the cupcake liners.<br />
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Prepare muffin pans with cupcake liners. Pour (or ladle) the batter in a measuring cup with a spout (or a similar vessel with a pouring spout) and pour the batter into the cupcake liners 3/4 of the way full, this is important to the success of the cupcakes, don't fill them half way full, or fuller than 3/4 of the way. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. <br />
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Don't open the oven until 18 minutes have passed. Sometimes recipes say to turn the pan half way through cooking time, don't do this here. The reason is because there is so much moisture in this recipe you need that cooking time before opening the oven or else they may fall, and never rise.<br />
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Cool cupcakes on a wire rack for 10 minutes. Remove cupcakes from pan and let cool completely before frosting. <br />
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<span style="font-size: x-large;"><strong>Lemon Buttercream</strong></span><br />
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This recipe has a great strong lemon flavor. I think it's perfect as is. It would be great paired with a different flavored cupcake. If you are concerned about the lemon flavor being too strong, I would start off with less zest, (start with half of the amount) and start with half the amount of lemon juice and taste it. You can always increase the zest and juice to your liking.<br />
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This recipe makes enough frosting to generously pipe the buttercream on the cupcakes. I had just a bit left over, (you can see from the pictures how much I used on each cupcake.) If you are spreading the frosting on, or if you know you will use much less, I would halve the recipe.<br />
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<strong>Ingredients</strong><br />
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1 lb. (4 sticks) (456 g.) unsalted butter at room temperature<br />
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1 1/2 lbs (652 g.) powdered sugar <br />
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2 tsp. vanilla extract <br />
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1 Tablespoon lightly packed fresh lemon zest finely zested from a microplane<br />
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1/3 cup (78 ml.) fresh lemon juice<br />
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<strong>Directions</strong><br />
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Using a stand mixer or an electric hand mixer beat the butter well, about 1 minute with a stand mixer, 2 minutes with a hand mixer. Add about half of the powdered sugar, the vanilla, lemon zest and juice, then beat well, but start off on low until the sugar is mixed in, so it doesn't go flying all over the kitchen. Once it is incorporated add the rest of the sugar, (start on low again) then increase to high speed and beat until very fluffy, about 3 minutes in a stand mixer, or 5 with a hand mixer. If you want the frosting more stiff, add more sugar, if you want it more loose, add a little milk. Use right away. If you aren't going to use it right away keep it at room temperature until you do, for a few hours anyway. If you aren't going to use it until the next day, refrigerate it. The next day you will first need to bring it to room temperature then beat it again. Refrigerating it will make it hard since it is mostly butter. This frosting freezes well for at least 6 months. Make sure it's wrapped very well so air doesn't get into it. When ready to use, bring it to room temperature and then beat again.<br />
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I hope you (and those you serve them to) love these cupcakes as much as I do!!<br />
<img class="centered" src="http://i1110.photobucket.com/albums/h443/kita1477/signature.png" />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com102tag:blogger.com,1999:blog-3259122415745946344.post-71336120308777919642013-03-13T18:28:00.002-07:002013-03-30T20:25:38.728-07:00St. Patricks Day Food<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDBxpY0SjPYhiHZ3Pwjb7i9qT0X2MqrlRQlnD9k2kiOsHytkWn7Pb2FAPFjieCzwebUebi6JqYhuaQp5mi8XGf6dywKf6Zg5VEkDjmYn7HUWD6ptuCa1F9zSjM5k6RFzSaIy0z_Gzogri/s1600/cupcake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDBxpY0SjPYhiHZ3Pwjb7i9qT0X2MqrlRQlnD9k2kiOsHytkWn7Pb2FAPFjieCzwebUebi6JqYhuaQp5mi8XGf6dywKf6Zg5VEkDjmYn7HUWD6ptuCa1F9zSjM5k6RFzSaIy0z_Gzogri/s640/cupcake+1.JPG" width="640" /></a></div>
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<span style="font-family: Georgia;"><em>"For each petal on the shamrock - This brings a wish your way - Good health,
good luck, and happiness For today and every day."</em></span></div>
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;">~Author Unknown</span></div>
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Hello friends! I want to thank all of you who have written me with your kind words of support, you're the best! I am going to start blogging again soon, so stay tuned for that. In the mean time, St Patricks day is less than a week away so I wanted to share some of my past St. Patricks Day food I've blogged about.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3OYIUlKQ0Yin-hgVAVcI1g6E7UferMsBECa1_xSdJcZa2G380zFV6IjsxxuIPGIDMrb4m9Iv53PRRjIwMT_23Hd82XuLDoRBgQ3BX92eY7PszPTQt-MEhIEjN7J-n2VLh5bFUk2CQytb/s1600/coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3OYIUlKQ0Yin-hgVAVcI1g6E7UferMsBECa1_xSdJcZa2G380zFV6IjsxxuIPGIDMrb4m9Iv53PRRjIwMT_23Hd82XuLDoRBgQ3BX92eY7PszPTQt-MEhIEjN7J-n2VLh5bFUk2CQytb/s640/coffee.jpg" width="640" /></a></div>
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<a href="http://alchemybaking.blogspot.com/2011/03/irish-coffee-cupcakes.html">Irish Coffee Cupcakes</a> - These cupcakes are so wonderful! They are based on my <a href="http://alchemybaking.blogspot.com/2011/03/my-favorite-white-cupcakes.html">Favorite White Cupcake Recipe</a>. They are moist and full of great coffee flavor with some spiked whipped cream, so good!<br />
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<a href="http://alchemybaking.blogspot.com/2012/03/beef-and-guinness-stew.html">Beef and Guinness Stew</a> - This is just hearty, mouthwatering, goodness. Savory and tender beef pairs with Guinness beer, a really great combination. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9xGu8PoErkjmhjBXOGkWBtcFE6piS7Y2QZPuiL0GlwvfWhhXpgFPtNR48uIEFtuJKxtGQvH2Hf_HXe-NSdqvjUSxfuCrAV0NYAe0LLGKgqtzVCIm5YHmlbZNSrdWPOqswqYW7-48qpXW/s1600/luck+of+the+irish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9xGu8PoErkjmhjBXOGkWBtcFE6piS7Y2QZPuiL0GlwvfWhhXpgFPtNR48uIEFtuJKxtGQvH2Hf_HXe-NSdqvjUSxfuCrAV0NYAe0LLGKgqtzVCIm5YHmlbZNSrdWPOqswqYW7-48qpXW/s640/luck+of+the+irish.jpg" width="640" /></a></div>
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<a href="http://alchemybaking.blogspot.com/2011/03/luck-of-irish-cookies.html">Luck of the Irish Cookies</a> - I called these cookies my Luck of the Irish cookies, cause well, you know what green M&M's mean, nudge, nudge, wink, wink. But all kidding aside, they are scrumptious! Based on the Neiman Marcus chocolate chip cookie recipe, this is a solid, delicious cookie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb_RWkWzcvbFQla-B_9Z7NkG-GjNCPobRQakruLQAaG4s0VrmRpmIt4NPufaS9AlVvuEYOek-wpYfjxUuj6-wXic0sbsIUQCxSi-7v6VpBIY4Pd2I5A34Qz-TZksG9RDH8l8I0AgFCABc/s1600/irish+soda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb_RWkWzcvbFQla-B_9Z7NkG-GjNCPobRQakruLQAaG4s0VrmRpmIt4NPufaS9AlVvuEYOek-wpYfjxUuj6-wXic0sbsIUQCxSi-7v6VpBIY4Pd2I5A34Qz-TZksG9RDH8l8I0AgFCABc/s400/irish+soda.jpg" width="400" /></a></div>
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<a href="http://alchemybaking.blogspot.com/2008/08/irish-soda-bread-good-bread-is-most.html">Irish Soda Bread</a> - I love to make Irish Soda Bread because it's pretty easy. No waiting for dough to rise and no yeast. I'll be making this with the typical corned beef, cabbage and red potatoes, this St. Patty's Day!<br />
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Happy St. Patty's Day everyone! And I'll see you soon!<br />
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<br />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com0tag:blogger.com,1999:blog-3259122415745946344.post-66969742172744898332013-01-25T11:28:00.000-08:002013-01-26T11:47:17.752-08:00An Update<div class="separator" style="clear: both; text-align: left;">
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I haven't been around here much lately, as you might have noticed. I've been going through a lot of changes lately. I've had migraines most of my life. I mean the debilitating can't get out of bed kind. I've tried almost everything in the world to get rid of them. Western medicine, alternative medicine, chiropractic, acupuncture etc. While some of those methods worked for a time, I am still struggling to get rid of them for good. Lately they had just been super out of control. Then I read an article that said how many migraines come from food intolerances, and it gave a list of the top foods that gave people migraines. So finally I found myself at a place where I would do anything to make them stop. So I eliminated all of those foods from my diet and it's helped. But here's the deal. Those foods are almost everything I use for baking. Wheat, sugar, dairy and even eggs. So this has left me at a place where I am still adapting to my new life, (I've also been sick with the flu) and I'm not sure where I stand with my blog. I know I will bake again for others, so do I blog when I bake for them even though I can't really taste it or enjoy it? Or do I change my blog completely and only blog about super healthy gluten free and sugar free stuff? Or do I not blog at all? I'm still getting healthy and figuring it out, so thank you for bearing with me while I sort it all out.</div>
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Edited to add: I've recieved many sweet words of encouragement from you all, thank you so much, I appreciate it!<br />
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<br />The Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.com7