tag:blogger.com,1999:blog-87879985238002465892024-03-12T21:17:05.650-07:00Bake FancyErinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8787998523800246589.post-39754534974057709062012-07-12T18:55:00.002-07:002012-07-12T18:57:07.448-07:00I'm back!<br />
As I look back at the last time I posted (October!) I realize that it coincides perfectly with the start of my new job. For the last 8 months, I have been so focused on my first graders that my poor blog has been neglected. The good news is that somehow in the midst of a busy school year, I have been baking away! For me, baking has always been relaxing... a nice break from crazy kids and lesson planning. I thought since this is my first post in forever, I should do a recap of some of the yummy treats I've made over these past months:<br />
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December - lots of holiday treats... including Christmas cake pops, dark chocolate cupcakes with peppermint buttercream and crushed candy cane, and milk chocolate mini cupcakes with vanilla buttercream and chocolate sprinkles!</div>
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January - Birthday cake and cupcakes for Matt's 30th Birthday! Cinnamon swirl cake with cream cheese frosting, sprinkles, and not-so-well-planned-out "Happy Birthday" letters!</div>
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Also, vanilla cupcakes with raspberry buttercream.</div>
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March - Lemon layer cake with lemon curd filling and vanilla buttercream.</div>
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April - I took a cake class and learned how to stack a layer cake and make buttercream flowers!</div>
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May - Sugar cookies and chocolate covered strawberries for a first grade tea party, almond berry cake for Mother's Day and wedding cake pops for Katie and Chase.</div>
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That gets me pretty caught up to June... and what a baking month June was! I'll save that post for another day. </div>
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<br /></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com3tag:blogger.com,1999:blog-8787998523800246589.post-68929795827219189242011-10-09T08:57:00.000-07:002011-10-09T10:28:29.188-07:00Perfect Pear Crisp<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XVhflbqFHc7lPlSjVClkK0VK26pd5F4skRveumcmfpS6M6undmg3kXr3BmNyo1eox4DgfCY9TtGmTj14DDlD_QAJ1kd1NaUEYe3wqVc6HKcexjQgP7QokTiU0BUnXY_J_eor4bCSvlo/s1600/IMG_4794.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XVhflbqFHc7lPlSjVClkK0VK26pd5F4skRveumcmfpS6M6undmg3kXr3BmNyo1eox4DgfCY9TtGmTj14DDlD_QAJ1kd1NaUEYe3wqVc6HKcexjQgP7QokTiU0BUnXY_J_eor4bCSvlo/s400/IMG_4794.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661523832226739026" /></a></div>If you ask Matt about his favorite dessert, he will say pear or peach crisp. I love it too. This weekend I went up to the fruit stand by our house and found some beautiful pears. They almost looked too pretty to cut up! I made a few changes to a pear crisp recipe that I found on Smitten Kitchen. The main change is that I did not have brandy. Instead I used a little almond extract. The end result was delicious, so I think it was a good substitution! I was able to use a vanilla bean that I bought a while ago and it was really fun. I've never baked with a real vanilla bean before. The vanilla and brown butter in this recipe gave the crisp a wonderful flavor. It was different from the usual cinnamon and nutmeg and I think it really let the flavor of the pears come through.<div><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpbRUet3clexYh5FAV6sbZvBTeQgSvH3faWTiXag-J2UG7sNXH8eX8u8AiZQ9oUCfiW5IDImfnZQvF2WrxtuO5dY4SXNOOtEj8ePc7gplpDprPM5CfTCr_sIBxsBPNy2eQfido5YQKiU/s400/IMG_4827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524393792321314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><b><i>Pear Crisp with Vanilla Brown Butter</i></b></div><div><b><i><span class="Apple-style-span" style="font-size:85%;">Adapted from<span class="Apple-style-span" style="color:#3366ff;"> <a href="http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/"><span class="Apple-style-span" style="color:#3366ff;">Smitten Kitchen</span></a></span></span></i></b></div><div><b><i><span class="Apple-style-span" style="font-size:85%;"><br /></span></i></b></div><div><i><span class="Apple-style-span" style="font-size:100%;">Topping:</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1 1/2 cups flour</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1 cup almonds (I used sliced almonds)</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1/4 cup packed light brown sugar</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1/4 teaspoon salt</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">3/4 stick unsalted butter, melted and cooled</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf6IToN1Bdz5p_8vcs8XYly2VZ96XE64WmqfOlAopX-8TAu5l_lqj2WRlIM1PfnoqQpHbP7udk9L7aTNlY_vm8yo_ahuJURbCfvrqjSAU5dunHVecV2mh-k_yIGF43CnD7tZwlaS4Syg/s400/IMG_4797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661523836990071170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(34, 34, 34); letter-spacing: 1px; line-height: 14px; font-family:Tahoma, Arial, Verdana, sans-serif;font-size:11px;"></span></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXasVrGl4mCR_m4OPniOjcv_9Le0ObinA9yktrMQnDLP9Qkq3x9-9deV0pYbapnDtQrJnsoGtGAjgnUZnFvejDBoyGS-kI-DLksZ0mPy2wXROhEtqbn6Uq_4B-PNLd5R2_GCPzGw98H9A/s400/IMG_4800.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661523838465864850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><i><span class="Apple-style-span" style="font-size:100%;">Pulse together flour, almonds, sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse until just blended. Coarsely crumble in a shallow baking dish and let chill in refrigerator for 1 hour (or up to 2 days in advance, covered).</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUD4zjid5qQ-idmmH_8ooxSW1684mxqV234FjUqOYHvJSHJDpMY8EUs9JhWV5qDNxzR0mbbP9DlWld6L7To3O0LzVnmQozkhqZscS0fwafzSngokbaM_PdnIQIyCiMTPuvcw9pYHo6Pl8/s400/IMG_4810.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661543299201825458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:100%;">Filling:</span></i></div></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1 vanilla bean, split lengthwise</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1/2 stick unsalted butter</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1/4 cup packed light brown sugar</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">2 tablespoons granulated sugar</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1 tablespoon flour</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">3 lbs. pears, peeled and coarsely chopped (I used 7 ripe bartlett pears)</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;">1 teaspoon almond extract</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfFw6-47hHxAVGjWwDZKLbDWuHDbxYrkhYezrnCpQlA2lJbFnPZMbMDaLGt8hpj8MM4Sfqfq-6mppATtrjr-v6rGNMKy_SUZ5aiZBZCwNYIvZOqXxaYFPfY6nQho7Y0OS_Hv23VI1_ig/s400/IMG_4805.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5661523844689075106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><i><span class="Apple-style-span" style="font-size:100%;">Scrape seeds from the vanilla bean into a small saucepan. Then add the whole pod and butter. Cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 5 minutes. Be careful that the butter turns just brown - you don't want it to burn!</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tsKSBUZZTMDR7pWJBlYGQ9YE2n6mfpqTijqcV6CPG9Gkbc_xvCGjTkV2s-vsdrUvgVwU_LPVRUoofoAmyj7oexEDfJ0bohRqZrcs2DooHB_j18XtR38XouDSdoy6f1hggUokIipnBlE/s400/IMG_4808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524147717887074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></div><div><i><span class="Apple-style-span" style="font-size:100%;">Stir together white and brown sugars, flour, and a pinch of salt in a large bowl. Add pears and almond extract and toss to combine. </span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaFYNHgMUGch11Hht_tWS1ptQTW7GJ0F7q31-JHsbZHCvtjUqInfrHWUOmpLI9vcojnbPShTw5XoSNDKDKuP65wf4tOoY0unVuJnObQDeO4plFlmTR1-ID0pBkE8e96Oky2_2TNbAxHY/s400/IMG_4813.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524152860468482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><i><span class="Apple-style-span" style="font-size:100%;">The pears already tasted delicious at this point... I couldn't wait to taste them after they came out of the oven with the crumbly topping!</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDowHK_EHkcbezx4-9wSGeS4bsK4EEyUPN9wIJLd4qwXCf5fK77Ss6SE59WI8EJ5YnMZCU7tDS6-12gLPLEy7R3qkWdPmgApXzQgJCPANV8Xx2-bXvNJyI7duEmML8Y13j-c16pfutPY/s400/IMG_4814.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524157879807554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><div><div><i><span class="Apple-style-span" style="font-size:100%;">Discard vanilla pod from butter mixture and toss the butter with the pears. I let my butter cool for about 10 minutes while I peeled and chopped my pears.</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU2Zo5jt-LuNZSCzybDEMzEEzIIvNeqTAZ7wFWniveD2fQ1o6s7AS8NmGnK61gfRZoxlXcv62BB8V-BFwEC7ZL6jZc2HwRc7VpZcQvGRpcGH7FgQU8gUb3_RZ8lP58XiZEVXNB0dAgOk/s400/IMG_4815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524154773600562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><span class="Apple-style-span" style="font-size:100%;"><i>Spoon filling into a large baking dish and sprinkle with topping. Bake at 425 degrees for 40-45 minutes, until topping is golden brown and filling is bubbling.</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i><br /></i></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TjB8KOA7AKEXhr888fNP3bNMGSmNmnUYFHoQqhHD1FnGbMn32WBDJWJwhxU9ZMLbxh_ETHbs4fdwapGwtX82DvNBNDcVtii-YpgjELDv3ZXjorOKekQKUKjAZFCS81v0oL4oE1i2V6w/s400/IMG_4818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524380384988882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4j3JtkiCv6FAtHxgIKqdYfjseIeQy0Y7ZjxFjmwC_Qq5e93FFjABbQH0K5wLCh8udo4cQ-IY5QzIpiqYSOyNV64VIzVLvepgvnE3kaMmn2utZX2BsHXWArKX2jX_7XaIFIxZ3AWar8c/s400/IMG_4824.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524383171839186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i>Cool for about 10 minutes and serve with vanilla ice cream. Yum!</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i><br /></i></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5BVRkft8DoHZTMOzZzF9NsaZtgDrUuNRtt_fYhVYwLSw_Bgo__S1YtsKa_EqCPYnINyFK6iVk2A19ZJUiBuX2dFDylQIjAF_eDb_oyMIkfqdTZ6D-EaDGcf_KSehedIokGP2XMBeb_s/s400/IMG_4826.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5661524387109473586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div></div></div></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com0tag:blogger.com,1999:blog-8787998523800246589.post-9239048554043924442011-10-07T13:47:00.000-07:002011-10-07T14:09:06.678-07:00Blueberry Ricotta Muffins<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUo2UDa3Sb7d_BEb5NqDbndK5yupmA0iyk73YQ9Wycldo8sYxZrDXircsYPq5ZeqProMSxbpR1OlhI5BwElpXJvAnIYlYPXUKQdB_YuJ3v6OPCtKsNSte2jQGH7glO0FpL3WSU1Kv4jmE/s1600/IMG_0101.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3JPLNHjw0A4UDRI2JDYRwbchdfZTu2RSddpcUV9VgSNEeWFKYMnsM9qxKuFlZRE2z9UsX9my-pSyAe8PqrR9l8qsTRI7tqzbIM_Kd6dpL3tpf6oruikPFxbBqojc5ZP5gkNF9s0ybrw/s1600/IMG_4789.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3JPLNHjw0A4UDRI2JDYRwbchdfZTu2RSddpcUV9VgSNEeWFKYMnsM9qxKuFlZRE2z9UsX9my-pSyAe8PqrR9l8qsTRI7tqzbIM_Kd6dpL3tpf6oruikPFxbBqojc5ZP5gkNF9s0ybrw/s400/IMG_4789.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5660859086491475858" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX99WvIPuynlwwzjCGZVshkaYs71GxwMcphHk8wr-QPe3u2le7nhOdq-zAEmpzSFbhphYsyuxoKWSmPqjSdbEfKptMtWQqKmLs_4VAY9MqUewm89YjxotRkuCN6eZL-ZROKU6mcMJ-aOU/s1600/IMG_4791.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOb0RfU30T38ksB0NaErQO1KASMuL80e-elYuLZA4biutpPK6AADlvG_cmnvRUG4hz5e2eVjXGAru3uqJG2QucCIDduAHVUbHWuAPE7ViZSi5YHB2ZB8iWuNQ8QHlfqyleu3FSlIqyK0/s1600/IMG_4785.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Who doesn't love blueberry muffins? They are the perfect start to a morning. This was a delicious recipe that wasn't too sweet and had just the right texture - light and fluffy, but hearty enough to make a good breakfast or snack. I loved the brightness of the lime zest, as well.<div><br /></div><div><b>Blueberry Ricotta Muffins</b></div><div><span class="Apple-style-span" style="font-size:85%;"><i>Adapted from <a href="http://culinerapy.blogspot.com/2009/04/expletive-worthy-ricotta-blueberry.html"><span class="Apple-style-span" style="color:#3366ff;">Culinerapy</span></a></i></span><br /><div><br /></div><div><span class="Apple-style-span" style="font-size:100%;"><i>3/4 cup ricotta, at room temperature</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i>2 large eggs</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i>1/2 teaspoon vanilla extract</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i>1 stick unsalted butter, melted and cooled</i></span></div><div><i>2/3 cup sugar</i></div><div><i>Finely grated zest of 1 lime</i></div><div><i>2 cups flour</i></div><div><i>2 teaspoons baking powder</i></div><div><i>1/4 teaspoon baking soda</i></div><div><i>1/2 teaspoon salt</i></div><div><i>1 cup blueberries</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1R0r7TrGB1rf-Skc4c2KmIu0Cg9f7oaZclDYC6EoONYX_AeTcmU-oSssJkXRf02NbPLrNnbmG8NJNGH0ewqMtdgu1UjAR4JE8puQTdgcVqFoAMP-n5RStVgUkqQLIadLSCjunhecPVxY/s400/IMG_4782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660859071664454114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><i>Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners.</i></div><div><i><br /></i></div><div><i>Whisk the ricotta, eggs, and vanilla together, then stir in the melted butter.</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUo2UDa3Sb7d_BEb5NqDbndK5yupmA0iyk73YQ9Wycldo8sYxZrDXircsYPq5ZeqProMSxbpR1OlhI5BwElpXJvAnIYlYPXUKQdB_YuJ3v6OPCtKsNSte2jQGH7glO0FpL3WSU1Kv4jmE/s400/IMG_0101.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5660859377641681778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></i></div><div><i>In a large bowl, rub the sugar and lime zest together with your fingertips until the sugar is moist and fragrant - yum! </i></div><div><i><br /></i></div><div><i>In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Mix these dry ingredients in with the lime-infused sugar. Pour the ricotta mixture on top of the dry ingredients and gently but quickly stir to blend. The batter will be thick and heavy. Gently fold in the blueberries.</i></div><div><i><br /></i></div><div><i>Divide the batter evenly in the muffin cups and bake for 20-25 minutes, until the tops of the muffins are golden and springy to the touch.</i></div><div><i><br /></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCUvMO4DXXnN98lCsMT0CSVCiMWglHbGDdrEp9TlnMjwKzOUnd5Dv1KzYnUOnDU0PfJfT4TLOPmBkovFwtPsF1hxvBoaZkdY7juMRIcqXFg0KU3-tt3ckl1Umt7ewhNNfOd_hciBfGok/s400/IMG_4784.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5660859072875774258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOb0RfU30T38ksB0NaErQO1KASMuL80e-elYuLZA4biutpPK6AADlvG_cmnvRUG4hz5e2eVjXGAru3uqJG2QucCIDduAHVUbHWuAPE7ViZSi5YHB2ZB8iWuNQ8QHlfqyleu3FSlIqyK0/s1600/IMG_4785.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOb0RfU30T38ksB0NaErQO1KASMuL80e-elYuLZA4biutpPK6AADlvG_cmnvRUG4hz5e2eVjXGAru3uqJG2QucCIDduAHVUbHWuAPE7ViZSi5YHB2ZB8iWuNQ8QHlfqyleu3FSlIqyK0/s400/IMG_4785.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5660859075227535346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com0tag:blogger.com,1999:blog-8787998523800246589.post-71837967178274148002011-09-25T13:20:00.000-07:002011-09-25T20:36:50.674-07:00Doughnut Time<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwBmEQrHbYXySiga7G69tdeF48gwddN-7jV6bR6w3yG1zqUyJpIM4VMCDoWHuIXRgNekYjA6eJqe5r__zthwwieluFfxa9KaPg-WvpXJhFizI6xeyDlh25wYgz_mmWOgZD2nbaB-aKMg/s1600/IMG_4777.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICo1OLJ5w-hDlSbDqzWKbOsoLqFL-uSPTUOrhoumRmk6H6IgeSS5kNsRweEeRUaGfOgpAdrZ016O0bmNjRNi25leuEgxW9teAKXc0qMY46dyzifxmTMx15wtJ7b2xOlxQsOzLpJ5XCUU/s1600/IMG_4776.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vca1oSMVRJRfRevXxvo532Jl8swnQXFkwCVYUmxMh0oAmMbCMhzdevgm2iMFkI4shAbzJePLaqz4eP0spebNSb_tqYbifq1bJvkrAD-o1-a2ANwN_ltzGRuROnchtiJ2ZbRmoIz446E/s1600/IMG_4773.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vca1oSMVRJRfRevXxvo532Jl8swnQXFkwCVYUmxMh0oAmMbCMhzdevgm2iMFkI4shAbzJePLaqz4eP0spebNSb_tqYbifq1bJvkrAD-o1-a2ANwN_ltzGRuROnchtiJ2ZbRmoIz446E/s400/IMG_4773.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503372161339698" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl_1qR1kz0OzAsfQurXc9Qph3Rt6R7bvXbcYpvwX96HS2p_ymCaPrO99YwdQ72IOjRrn_8LXlnxv14djAMBHmoea-KxLcpgTPThtWKK91Z9zE1jSAVrfSx0ozXczHdSN6T07GWOBCxJQ/s1600/IMG_4772.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl_1qR1kz0OzAsfQurXc9Qph3Rt6R7bvXbcYpvwX96HS2p_ymCaPrO99YwdQ72IOjRrn_8LXlnxv14djAMBHmoea-KxLcpgTPThtWKK91Z9zE1jSAVrfSx0ozXczHdSN6T07GWOBCxJQ/s400/IMG_4772.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503363709428258" /></a><div><span class="Apple-style-span" style="color:#333333;">I think Matt just became the most popular officer in the West precinct. He brought in 3 dozen doughnuts. I don't know what it is about cops and doughnuts, but they do have a special appreciation for this sweet treat.</span></div><div><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bwk5XQrBa-i40rigBHXm3s4AfizIOJl3efZUJobJyh_XSefMuBz4d7TWV2e6ibtN5kAtxtqr7h7IdmLcQJaD6cave7Md13pLAb5l-vHgM6OM7w3bDbl_aUsAp8U7HYDoJhuVm6l660o/s400/photo-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656437827128634610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwBmEQrHbYXySiga7G69tdeF48gwddN-7jV6bR6w3yG1zqUyJpIM4VMCDoWHuIXRgNekYjA6eJqe5r__zthwwieluFfxa9KaPg-WvpXJhFizI6xeyDlh25wYgz_mmWOgZD2nbaB-aKMg/s400/IMG_4777.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503632143528722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></div></span></div><span class="Apple-style-span" style="color:#333333;">Ever since Matt's grandpa gave us a deep fryer, I have wanted to try making doughnuts. Now that we have brought out the deep fryer for some other tasty treats (french fries, onion rings, sweet potato fries, beer-batter fish and chips...) I figured it was doughnut time. As I was searching for a recipe, I came across many types. Some doughnut recipes have a cake-like batter, while others have a yeast dough. Since I've recently become a little more confident with yeast dough, I decided to give it a try. I found this recipe on</span><span class="Apple-style-span" style="color:#3366ff;"> <a href="http://allrecipes.com/recipe/crispy-and-creamy-doughnuts/Detail.aspx">allrecipes.com</a>.</span><div><span class="Apple-style-span" style="color:#333333;"><br /></span><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#333333;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv92auXGhrXqeDiV94Wn-yWoTsClVbzXB81YXxPaydlsqouI6G8NXaq0lZ_KeA39KdZFw65IArnmiEryqwUyG-JenXEkifvtO3kuL_OwGtubVvK1rN9HXwZb4Cow_mqLYf_wcWmE6KiC4/s400/IMG_4731.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656436404234650018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><b><i><span class="Apple-style-span" style="color:#333333;">Crispy and Creamy Doughnuts</span></i></b></div><div><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div><i><span class="Apple-style-span" style="color:#333333;">2 (.25 ounce) envelopes active dry yeast</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1/4 cup warm water (105 - 115 degrees)</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1 1/2 cups lukewarm milk</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1/2 cup white sugar</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1 teaspoon salt</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">2 eggs</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1/3 cup shortening</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">5 cups all-purpose flour</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1 quart vegetable oil for frying</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">Sprinkle the yeast over the warm water and let stand for 5 minutes, until foamy.</span></i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#333333;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx1vxogQ2CyF38HhVtTGDf0lIEufy_RHXcSAyeSMOxRHZjbBn0jACUVyuYbXjILVCeJyvSZySwf0uI-8R8sP4NxaH7r-V3NY74T3hREoB2PnRbuLxHGy208N2w_RMllPHVOk1GkH4Wro/s400/IMG_4733.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656436401721480994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div><i><span class="Apple-style-span" style="color:#333333;">In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes on low speed.</span></i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#333333;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbuq5IMWWHmXwO8k28oDCV8znQJYMTvYiP2zc_W-2R0NpIzPUXw1A607Tb0S6c01J9GPqzYbhc6tTlG4uvsTlUTd29xx0rbAnCX9TlAM54-fXZtBdGkx14c3MSWJ-YEDMTRtCvI0IFn0/s400/IMG_4736.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656437827202232882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><i><span class="Apple-style-span" style="color:#333333;"> Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic (I used the dough hook attachment for this). </span></i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#333333;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1wriJcfj9qU6pu4lQpLsRJc6G_IVUMRP8g3UePVCLPo4zYFsBgZW5DTeanM-FRPDjEnnr6cAqrkUdRIVCAkQee5q8el8e4B8QaL04oIXMYeZK3Em9UpWL0CkLO0wJv5X48ei7xXX5uI/s400/IMG_4740.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656437833091530994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><i><span class="Apple-style-span" style="color:#333333;"> Let the dough rise, covered, in a greased bowl until doubled in size. The dough is ready if you touch it and the indentation remains instead of springing back.</span></i></div><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kCbETy4SlNYDM9H8WFafkQSRSIxwYMAmhVj-Dd4PFpdAOgHxRKOiZirY3Zs82tMdtsRauoGAJxSuvuQ_sV8ARbbzED-xYFyGHZqiVtRBKM7RVgXf-qSqZ0p-hoW6QcfA5jGVPg_0xKM/s400/IMG_4741.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502551622828642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOizgkxcn0lD7YJDaKDcD1OIl6UGPaxbfCMznc8C-s37LY8U7tLcZKl828xROxhta6ZYnvWos6MOobVSDFujBJkdLaYNA5nno0BTdiADV_qhW99uQ-D6Vza-069Xni3OzjMT5fGDXzS88/s400/IMG_4747.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502553373085858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><div><i><span class="Apple-style-span" style="color:#333333;">On a lightly floured surface, gently roll the dough out to 1/2 inch thickness. Cut with a doughnut cutter, or a set of small cookie cutters in different sizes. </span></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-arFVgDndWB5FCWqlBtjZzAtRjYawW270B7cIb9YmgKkWMye-Tuuhr9xynjbzcOu-HSjbG78uA7LbLw9xZXmQwKQ0yqGXpBOnm7wTfZeUO2UtSXWnIAoDdqQNi3oNNjG_doy43YICLVs/s400/IMG_4759.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502972943314770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;">Doughnut cutter that used to be my Grandma's</span></span></i></div><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNG6xh-DH7WhcpCFUlGn87e8STHhSXgJVCWd5A4g_yiokqILyGFKSzHcA6-36ISZuxZcic0Wa4eRLmEPwW5jlObPoO3G3bxNqeCmToSH9hsAUmKmg6IRPqfzQOBnUGwJaOCq9n6wW5gG0/s400/IMG_4749.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502553749539906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9H5kolgU-PUgFf5pYByRjMPd6glMP8g3tD0YW2KX4efl4Dj9tWlgNyQccDY9Io4mqTCNLCqzRN-RO3Ul2hd_9p-TtH-ydYcCC98AUlb5TxUa0SbVnLaSPyh01sWJX-p2rac9QtEWQUI/s400/IMG_4750.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502557308558194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Place doughnuts onto a cookie sheet, cover, and allow to rise again until doubled in size.</span></i></div><div><span class="Apple-style-span" style="color:#333333;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioUh0VuGiJ46_guXgzfxM8JGo7NSehEaHi_XZuvcqZhUplMpjTqUU7QC1IBJOqyteHDEenKEq03U-oiwPIEkyONAOYFnQbreY6t_70P0r_6xBFF6c9e8z0hQQ11ku6iUwmI1M_ZY5f3o/s400/IMG_4752.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502560829711698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBT1NdO-dzAAq_Tzx5Ip56L0eYtw7Z-FPjFp79nBj-lv_cjJmFRhgW3Zw-m5wbaZ-l2rO6FtQ9qnnlCej0OpibEMjO6J-3IhPHWMuJ_tlUjVO9XMKe3R8BHo_lNkjjSPeMEgiiXJuwuZ4/s400/IMG_4753.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502972411439938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMn3A0p2m7Piw36tFtcdjWAeRAwyDssm7rgUkVtkPrb0pVD_dCjygoTIuAuvxwfe_AnYCMaQVTYZg1Yd2yDs1scxuPbE9EysXXp5mGxxwqb4OeQM5DYQiV5Megy61A6yOlNBmnn2g-6Q/s400/IMG_4756.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502969228520402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;">Don't forget to save to doughnut holes! I used the scraps to make some twisty shapes. They weren't pretty, but they were delicious.</span></span></span></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><br /></span></span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">Heat oil in a deep-fryer or large heavy skillet to 350 degrees. Slide doughnuts into the hot oil and fry on each side until golden brown - just a minute or two for each side. Remove from hot oil to drain on a rack and top with glaze.</span></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ucGBhccNtzR9aRlaIcun6E4pIkPRmhyQvSV2EBAKPrRrT0ecPNnYfLsIWzNbplN7Vf7rqM9QakqbSAxhYSEOyU3_l3RooYI-3q7NqA4SVLXmWbUyJIkpoL_kmOVVPZMSgrC3W4kgHIY/s400/IMG_4769.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503364731391186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></i></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF4y_DSaXY9VW56xJPaGJZtfi3pgyBIz05vKOjuS7a372vaXdFMp6MQRrqRHbIFKpZJfIBsUMTtoLiykA6J222LZ8IdAfQbMNhS_Si60UL0FfU6dxStEGIBRTyXgYLA7-E6B0mlgrnNA/s400/IMG_4763.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656502981619288450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;">Glaze station!</span></span></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVZoFGZtgHkb9BOXDXyjr2ZPCct_THApZZjn4Ql7rQesfC9jE3abScpKeyU_sJumPSYi2MmudSnBu5bu-c2vQermpXkl2dsnJa_oJJYHWodAo_hiPMfrfoAK3Jaikj_YL_2keRxySCOs/s1600/IMG_4767.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVZoFGZtgHkb9BOXDXyjr2ZPCct_THApZZjn4Ql7rQesfC9jE3abScpKeyU_sJumPSYi2MmudSnBu5bu-c2vQermpXkl2dsnJa_oJJYHWodAo_hiPMfrfoAK3Jaikj_YL_2keRxySCOs/s400/IMG_4767.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503363452441170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></a></span></i></div><div><span class="Apple-style-span" style="color:#333333;">Since this was my first time making doughnuts, I wanted to try out a few different kinds of glazes. The favorites seemed to be maple and plain glaze, and Matt loved the ones that I tossed in cinnamon sugar. The trick is to get the toppings on while the doughnuts are still warm. That way, everything sticks and coats the doughnuts nicely. Here are the toppings I used:</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#333333;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wNb2VICXFobsvQTx4Xp1-OUNe6tWEROFXAPEPBiQ9fDyytm_pQuhImCn6Qcq3g7kcxAijhD3Pk9Ria51muBAbMJo_iEz0XiCZZBUQ37pDR80tCGbfgVeX-i9Gk_98agv0rxzDRwFUXc/s400/IMG_0028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656436400427569058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div><div><b><i><span class="Apple-style-span" style="color:#333333;">Cinnamon Sugar topping</span></i></b></div><div><i><span class="Apple-style-span" style="color:#333333;">This was the simplest and one of the tastiest, in my opinion! I just mixed about 1/2 cup sugar with a few tablespoons of cinnamon and tossed warm doughnuts in the mixture.</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;">Powdered Sugar topping</span></b></i></div><div><i><span class="Apple-style-span" style="color:#333333;">Simply toss warm doughnuts in powdered sugar until coated.</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-style: normal; "></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><br /></span></span></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;">Maple Glaze</span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="color:#333333;">found at </span><a href="http://prudencepennywise.blogspot.com/2008/10/buttermilk-donuts-with-maple-glaze.html"><span class="Apple-style-span" style="color:#3366ff;">Prudence Pennywise</span></a></span></b></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;"><br /></span></b></i></div><div><i><span class="Apple-style-span" style="color:#333333;">2 cups powdered sugar</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">2 teaspoons maple extract</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">4 tablespoons milk</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">Mix ingredients together until smooth and brush onto warm doughnuts with a pastry brush.</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;">Chocolate Glaze</span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="color:#333333;">from </span><a href="http://allrecipes.com/recipe/satiny-chocolate-glaze/Detail.aspx"><span class="Apple-style-span" style="color:#3366ff;">allrecipes.com</span></a></span></b></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;"><br /></span></b></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">3/4 cup semi-sweet chocolate chips</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">3 tablespoons butter</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">1 tablespoon light corn syrup</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">1/4 teaspoon vanilla extract</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">In a double-boiler over hot (but not boiling) water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add in vanilla. Using a small spatula, spread over warm doughnuts.</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;"><b>Classic Glaze</b></span></i></div><div><i><b><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="color:#333333;">found with the doughnut recipe at </span><a href="http://allrecipes.com/recipe/crispy-and-creamy-doughnuts/Detail.aspx"><span class="Apple-style-span" style="color:#3366ff;">allrecipes.com</span></a></span></b></i></div><div><i><b><span class="Apple-style-span" style="color:#333333;"><br /></span></b></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">1/3 cup butter</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">2 cups powdered sugar</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">1 1/2 teaspoons vanilla</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">4 tablespoons hot water (or as needed)</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;">In a saucepan, melt butter over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in hot water until the glaze is thin, but not watery. Dip warm doughnuts directly in glaze, turning to coat. Place on cooling rack to harden and allow excess glaze to run off.</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;color:#333333;"><br /></span></i></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICo1OLJ5w-hDlSbDqzWKbOsoLqFL-uSPTUOrhoumRmk6H6IgeSS5kNsRweEeRUaGfOgpAdrZ016O0bmNjRNi25leuEgxW9teAKXc0qMY46dyzifxmTMx15wtJ7b2xOlxQsOzLpJ5XCUU/s1600/IMG_4776.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICo1OLJ5w-hDlSbDqzWKbOsoLqFL-uSPTUOrhoumRmk6H6IgeSS5kNsRweEeRUaGfOgpAdrZ016O0bmNjRNi25leuEgxW9teAKXc0qMY46dyzifxmTMx15wtJ7b2xOlxQsOzLpJ5XCUU/s400/IMG_4776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656503633164634450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com1tag:blogger.com,1999:blog-8787998523800246589.post-57161650281357008662011-09-07T12:20:00.001-07:002011-09-25T13:18:08.216-07:00Cinnamon Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i-0ykPM1phCQEL9DtV6DtzrIFEilx1FeNJ8WCqTWugM6TXnBZtmjHe7b2EfiuRz8TAKH9cydigT06RmxK718nKotUE9BYU9ZH83dLezIa1m33GY7TvimgTFqMgOpAqfWteHGQt2lb2s/s1600/IMG_4689.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i-0ykPM1phCQEL9DtV6DtzrIFEilx1FeNJ8WCqTWugM6TXnBZtmjHe7b2EfiuRz8TAKH9cydigT06RmxK718nKotUE9BYU9ZH83dLezIa1m33GY7TvimgTFqMgOpAqfWteHGQt2lb2s/s400/IMG_4689.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649701032814315234" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXZ3Mr4BG-ijohtkhx6Dyh2MzIY5oqroy4g4kiUfRBQOSS_uPb0oRXUop3Sf78-F8fu_CR1BiT1RSjj5I94WGp8oIEURYkKy805qEWOJQyvdI9TfcWuhrJanJuPbFIyoyj1gh3OmzChc/s1600/IMG_4650.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuD1l4SHrumVSJyJouN6IPp-4JL-PLGezMSc7bUFTzjBCRkzIGZcW612sezeE8AOFXq4J5uiGKVMXgHWJndnZ48Sau5hOe_3bAbrrfHNJvpaxv7dhUp_voJq-4n5glokgX6zLbxe9Ack/s1600/IMG_4648.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><span class="Apple-style-span" style="color:#333333;">Cinnamon rolls are delicious and there is nothing better than homemade - yum! I used a recipe from </span><a href="http://smittenkitchen.com/2009/04/cinnamon-swirl-buns-so-much-news/"><span class="Apple-style-span" style="color:#3366ff;">Smitten Kitchen</span></a> <span class="Apple-style-span" style="color:#333333;">and actually baked these rolls on separate days. I ended up baking one batch for us and then freezing a whole pan and baking it on a different day* so that they could be fresh for Matt to take in to work. </span><div><span class="Apple-style-span" style="color:#333333;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYXdrlFHhfvqE7mqwlFZkHgfKot0SwthPu1lmCR5OWbZPxxvQQQeGHKM9E8qwHzrcHdjWdwXZdFdBp90RL2LI-ysREajuqmsIsG7tbV0uH4Sa5vYL9OITz7aI-6komrh-cA6sdnte2k8/s1600/IMG_4643.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYXdrlFHhfvqE7mqwlFZkHgfKot0SwthPu1lmCR5OWbZPxxvQQQeGHKM9E8qwHzrcHdjWdwXZdFdBp90RL2LI-ysREajuqmsIsG7tbV0uH4Sa5vYL9OITz7aI-6komrh-cA6sdnte2k8/s400/IMG_4643.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700083601893394" /></a></span><div style="text-align: center;"><b><i><span class="Apple-style-span" style="color:#333333;">Cinnamon Rolls</span></i></b></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">For Dough:</span></i></div></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1 cup whole milk</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">3 tablespoons unsalted butter</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">3 1/2 cups flour</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1/2 cup sugar</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1 large egg</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">2 1/4 teaspoon (one packet) instant yeast</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1 teaspoon salt</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Combine milk and butter in a glass measuring cup. Microwave on high for 30-45 seconds, until butter is melted and mixture is warmed to 120-130 degrees. Add the yeast to the milk and butter mixture and let stand for a few minutes to activate. Pour into the bowl of a stand mixer fitted with the paddle attachment and add 1 cup of the flour, sugar, egg, and salt. Beat on low speed for 3 minutes. Gradually add the additional 2 1/2 cups flour. Beat on low until flour is absorbed and mixture is sticky, about 8 minutes. </span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuD1l4SHrumVSJyJouN6IPp-4JL-PLGezMSc7bUFTzjBCRkzIGZcW612sezeE8AOFXq4J5uiGKVMXgHWJndnZ48Sau5hOe_3bAbrrfHNJvpaxv7dhUp_voJq-4n5glokgX6zLbxe9Ack/s1600/IMG_4648.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuD1l4SHrumVSJyJouN6IPp-4JL-PLGezMSc7bUFTzjBCRkzIGZcW612sezeE8AOFXq4J5uiGKVMXgHWJndnZ48Sau5hOe_3bAbrrfHNJvpaxv7dhUp_voJq-4n5glokgX6zLbxe9Ack/s400/IMG_4648.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700085041384290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></a></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">For this process, I switched over to the dough hook attachment. My dough was pretty sticky, so I ended up adding a little flour. Not too much, because you don't want it to become tough.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXZ3Mr4BG-ijohtkhx6Dyh2MzIY5oqroy4g4kiUfRBQOSS_uPb0oRXUop3Sf78-F8fu_CR1BiT1RSjj5I94WGp8oIEURYkKy805qEWOJQyvdI9TfcWuhrJanJuPbFIyoyj1gh3OmzChc/s400/IMG_4650.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700091034087250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Form dough into a ball and place in a lightly oiled bowl. Cover and allow the dough to rise in a warm place until it has doubled in size, about 2 hours. In my kitchen, the top of the refrigerator seems to be a "happy place" for my dough to rise. It stays pretty warm up there and is out of the way. </span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ugt7td2tl6nfGnqHm8q-oI1Do_hGW1Teq8fJJygROMHFh5GykfdX5c6cQF6SVH12I8pHTwYZ1Eqnwdt5aj7DnA6H04iTA1r5pzQ77UhStxu8CI8LKTEIDt_LcZQStbQIo5MXPk4R7cM/s400/IMG_4654.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700299977954498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;">After 2 hours and doubled in size</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><i>On a floured surface, roll out dough to a 15 by 11 inch rectangle.</i></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgLa5Yo2yTb4UhvjYere03hl6rUtePGCmZmAFSMNnJyJV_BJqitZuNuACs8bqXcKGnkrOICXZbH0Xt_j2uamEx0CWRvNgx-La8Cmhu4d8JHX2GkrYRdSg9I4R84J-OpEFd0AveMk8h7I/s400/IMG_4659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700304177389282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;">Meanwhile, prepare the delicious cinnamon roll filling.</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHYIzUfh_uiA1sjuvbl1HHlb1JBVg36OWRWpfCfyUpjO8ensHeEuHqjGDjCF5K43EopSsDiKI1AT6HT8Dzq9ECaBLJZBjakjZkSLRjdN6Z9TFtVE-iNXZwDvpJKDFKTCoBMYU-BhHdeE/s400/IMG_4658.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700303937859218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><b><i><span class="Apple-style-span" style="color:#333333;">Cinnamon Roll filling:</span></i></b></div><div><b><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></b></div><div><i><span class="Apple-style-span" style="color:#333333;">3/4 cup packed brown sugar</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">2 tablespoons cinnamon</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">1/4 cup softened butter</span></i></div><div><i><span class="Apple-style-span" style="color:#333333;">pinch of salt</span></i></div><div><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Mix the brown sugar, cinnamon, and pinch of salt in a small bowl. Spread the softened butter evenly over the rolled out rectangle of dough. Sprinkle the cinnamon sugar mixture over the top.</span></i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVYaIoTjm2DpAqf21bgd3PHmtxCPQL1Jxepz2h7AkwrE5gxRV56Z2iK0Twi3Lud1ckoVv4phcf9OrBj-TG6IGWqSMW42Inn-dSUdqu13jdqHv6fjmU-J0HiJ5NV2rDsrM4w30wb-7wZI/s400/IMG_4662.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700500058142850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span><div><i><span class="Apple-style-span" style="color:#333333;">Now comes the fun part! Starting on the longer edge, roll the dough into a log, pinching gently to keep it rolled up. With seam end down, cut crosswise into equal slices, each about 1/2 to 3/4 inch wide. </span></i></div><span class="Apple-style-span" style="color:#333333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9BivX7qD0Qy9n8OlhyphenhyphenlD0SXPGonAmAQJsKCKn4dHIJ12-Is14nk8P_OVtRF66ct0KqIGrERy2ZPoWfe-2_UNzLNbJbmgKDz5BveZA3L58julPtHAfb69QPP1dZCjc12RYxSznmnMtXQ/s1600/IMG_4663.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9BivX7qD0Qy9n8OlhyphenhyphenlD0SXPGonAmAQJsKCKn4dHIJ12-Is14nk8P_OVtRF66ct0KqIGrERy2ZPoWfe-2_UNzLNbJbmgKDz5BveZA3L58julPtHAfb69QPP1dZCjc12RYxSznmnMtXQ/s400/IMG_4663.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700501092142322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span><span class="Apple-style-span" style="color:#333333;"><i>Arrange cut rolls in a greased baking dish, keeping them close together. * If you are freezing the rolls to bake later, like I did with half of my batch, stop at this point and wrap the pan tightly with plastic wrap and then foil. The day before you are ready to bake them, allow the pan to sit at room temperature overnight, until rolls are completely thawed and have had a chance to rise and double in size.</i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gUY7JtXYVxBQxdXZ1I2lrLpoQ-ztu_2eDTrrr6a-hk7xYlhq36l-3zQttrC6tQoM6igcPAj3SN6gBE9eceq1lh4bfZWrwDMt4jjJjJ12B0ry2wae4jjVAtBhgqYSbJVhQ5gAplNfmLs/s400/IMG_4667.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700757699835410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdZKOBi-P6tyQCAwPjBpUA5ZWIhbfcE6RI2NzYLbOiABbzH6tcbxIM5mLBO7mN11nFkfx4AqT1m3CcucEXkGPaYA7WdMCMXn3sAFOrtDHCYbIramgjEpvlyiTUOf5A6_xVEnfdcx-gSw/s400/IMG_4666.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700753779684642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span><div><div><div><div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Cover pan and allow rolls to rise an additional 45 minutes to an hour, until doubled in size again.</span></i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyr0I750IzkDK1pOAiVMIKg3_DMuAHV-vKZPxVirPa-xw7Fakj-AOFZDIYosLxHS-GmztU2eC4_8Q7Rf3f1T0JDa4k5bdShRH2afayLVlzcf1nxZdLsDeEMefRcTt2beSJ2Io6a0gg6c/s400/IMG_4684.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649700759546048674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;">After another hour</span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Bake rolls at 375 degrees for 20 minutes, until tops are golden brown and cinnamon mixture is bubbly. Remove from oven and immediately invert onto a cooling rack.</span></i></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSS_2ljJg1Oto03U2nQxQlJr7NcMQF3GtsDQEdUodhE9LkcXk-RXzAyNfB4sRss8bnG0_Wb45Yo5ngQ5JGOAg9ZWzgJ_PCyrIQeWFenELWkUwbT2bnwvN4xsekwhMbVPEES0Xsje2cXM/s400/IMG_4687.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649701025111486402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;">Upside down rolls - let all that cinnamon-y goodness sink in!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;">The final step is topping them with a delicious cream cheese glaze.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: left;"><b><i><span class="Apple-style-span" style="color:#333333;">Glaze</span></i></b></div><div style="text-align: left;"><b><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></b></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">4 ounces cream cheese, at room temperature</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1 cup powdered sugar</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1/4 cup unsalted butter, at room temperature</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">1/2 teaspoon vanilla extract</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#333333;">Combine all ingredients into a medium bowl and beat with an electric mixer until smooth. Spread glaze on warm cinnamon rolls and enjoy!</span></i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77HlK_NvRoz1YuRNKKrOC9D8OdLreUK0a2XVOOB8KN-8I2lVHxVMURD0jL5qd3ZFuDHlIDs8ZA7LhM2UM06wrPPev2KXukoaXDXHtuU0w8ETKASA4DrWqviUWnKSEV9iVSCcywGrifD4/s1600/IMG_4688.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77HlK_NvRoz1YuRNKKrOC9D8OdLreUK0a2XVOOB8KN-8I2lVHxVMURD0jL5qd3ZFuDHlIDs8ZA7LhM2UM06wrPPev2KXukoaXDXHtuU0w8ETKASA4DrWqviUWnKSEV9iVSCcywGrifD4/s400/IMG_4688.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649701032296946498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div></div></div></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com0tag:blogger.com,1999:blog-8787998523800246589.post-59400352546147248762011-09-07T09:58:00.000-07:002011-09-07T10:41:45.581-07:00Adventures with Bread!<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_FlCkhOqDJk4wN7Sy0HQOypLexVH8AhvCROGeuH4Ey4ZcaMR5aTKKCWWty1eCgxDF24Gjq46x_q0_CjrzCsFfyxJ-fq4-D0hASbDSD_3ArjDyKs1QsAuzjviuq-E3awkCa3_o7jktDM/s400/IMG_4691.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666525964889170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><div style="text-align: center;"><div style="text-align: left;">A couple weeks ago I tried something I have always wanted to do... bake my own bread! I have always been a little scared to try this because of the kneading and the yeast and the rising time. It definitely took a little time and is more of a weekend project, but it was worth it! I made my own bread and I'm so proud!</div><span class="Apple-style-span"><div style="color: rgb(0, 0, 0); "><br /></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#666666;">I used a basic recipe for honey wheat bread found</span> <a href="http://allrecipes.com/Recipe/honey-wheat-bread-ii/detail.aspx"><span class="Apple-style-span" style="color:#000000;">here</span></a><span class="Apple-style-span" style="color:#666666;">.</span></div><div style="color: rgb(0, 0, 0); text-align: left; "><br /></div></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9kZSQjKvB34PKrxSz-43HY177fIInEcavVXMzkcxyGDvqpRNYHiKrI8LLnDKPUs9kh7vyyOkoiqPqyDIcQnXfnb8g2u2bl6RFQzIY27mHT_J0I27RJRtQEtgNo2ue2UGWIEHyYro8HQ/s1600/IMG_4669.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9kZSQjKvB34PKrxSz-43HY177fIInEcavVXMzkcxyGDvqpRNYHiKrI8LLnDKPUs9kh7vyyOkoiqPqyDIcQnXfnb8g2u2bl6RFQzIY27mHT_J0I27RJRtQEtgNo2ue2UGWIEHyYro8HQ/s400/IMG_4669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649665785752951282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><i><b>Honey Wheat Bread</b></i></div><div style="text-align: left;"><i>2 cups warm water (110)</i></div><div style="text-align: left;"><i>2 cups whole wheat flour</i></div><div style="text-align: left;"><i>1 tablespoon active dry yeast</i></div><div style="text-align: left;"><i>1 teaspoon salt</i></div><div style="text-align: left;"><i>1/3 cup honey</i></div><div style="text-align: left;"><i>1/3 cup vegetable oil</i></div><div style="text-align: left;"><i>5 cups all-purpose flour</i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, Arial, sans-serif;color:#666666;"><span class="Apple-style-span" style=" line-height: 16px;font-size:11px;"><br /></span></span></div><div style="text-align: left;">The first step is to activate the yeast. I heated 2 cups of water in the microwave in 30 second intervals and measured the temperature until it reached 110. Because this was my first time baking bread, I wanted to be careful so I was sure that I was doing it right!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="margin-right: auto; margin-left: auto;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUqaEsuO-dKf-zfzlBGnE3Ll9YjDwcKp-3yOeRbwXr0SP0MDYEsm5FKLMxKSYKIAkUuaaUrs819Mao66qYI4TQ8ZDgqHpCRgGRpNctVTy4uCPIXEpthyphenhyphenXMOfLpoZF6xDO8e15lQgR4tw/s400/IMG_4670.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649665787083329106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span><span class="Apple-style-span" style="color:#666666;">Yeast before</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlS_YE5GMarjqrhjQCyQJ2GecxZhc1SNlKFHz8zGqzJ9sBSH1hL2k0JzZ4MtomRFtt1uQq7quhO58R0x57_ZnTghA_qReFbFRKe_avd0AURoa2YcNc4TwLEVAJElWmEevrOAwkqJLKof4/s400/IMG_4672.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666092699270802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;">Yeast after "activating" for a few minutes in the warm water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1karjrTavSApmlTHe9dHZYmTLzD3hP_agE3ZvWaRHEowzksdbLI8mtin5z_HEpqxKZoXWzJWILWGSyQpDzBnNFjRfWxqbAX76JgrUZiO8JfVe1_Z44kyGGwNkNCuQIZ1sCccjV0ifK8/s1600/IMG_4671.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1karjrTavSApmlTHe9dHZYmTLzD3hP_agE3ZvWaRHEowzksdbLI8mtin5z_HEpqxKZoXWzJWILWGSyQpDzBnNFjRfWxqbAX76JgrUZiO8JfVe1_Z44kyGGwNkNCuQIZ1sCccjV0ifK8/s400/IMG_4671.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649665789885740418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9qqj38uSbdJ_MH-ybhO38TZNED1tQGgNLpnwGTVJp26UOTQ2p3mUu6Z1h3rJ65BqyqD_05yYP5l_LjmMEMGEBXCUXnWsHHo_iThG6nsDVZPzB5BktfZT6L5o5zQWi93pE3uR4fFbHWU/s1600/IMG_4707.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><i>After the yeast has dissolved into the warm water, add the honey and stir well. Mix in the whole wheat flour, salt, and oil. Work the all-purpose flour in gradually. Turn dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic.</i></div><div><i><br /></i></div><div>For this process, I brought out the dough hook attachment for my Kitchenaid. I have never used this before, so clearly I was very excited.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNcFo7I1HNvGnePHSGUOH2kCKk2hik8vN3GaPGb4FJU8p5A2biZmWRMXR7kgcH_j20D4ssGZLccUO8K9AVkdkP87DEH0hSNEhJ_2LpUWccZDr8zwhN_JCfNP6_tICt_T1LtMzKI5_YnE/s400/IMG_4646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666350475334274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnhpe4zdif9vvNNIwYYsOZk014_zK5vdL8W1igg5iArZjLN0N_kqu2A-Eo6cMpd_0695J0fPF2dV8WjVNohOuKAyplugXrDkfShlFsiNFnPDbZNw_ike2hXwp8p4vFZ9PWn414vf5tqI/s400/IMG_4676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666101833684306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">Once I added all the flour, however, the dough had too much volume for my poor mixer to handle all at once. I decided to divide up the work, so I kneaded half while I let half work around in the Kitchenaid, then I switched. Finally, I put both halves of the dough together and kneaded the rest by hand. This kneading business is hard work. It is different from kneading pie crust or sugar cookie dough. Bread dough is tough and it takes some serious muscle to knead! I kind of liked it, though. I felt strong and found a new respect for my grandma and great-grandma. I definitely got my upper-body workout for the day!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEROLWOKx5qlEdFma91husK_H8FIXmSVRMdrnf_AQJWBDhnKxTzLMSASok_uWiG_ZJ-WgttsFjBLqDFcTmmyCI3HKeEl481NYa3b9_uxYxLvRkMg9mWLy2yReB5xolNBzgcmbn4n5Va8/s400/IMG_4680.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666352297741746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><i>Once the dough has been kneaded, place it in a lightly oiled bowl and cover with a towel. Let it rise in a warm, draft-free place until dough has doubled in size. </i></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><i><br /></i></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Here is my dough after 2 hours:</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGAmgbklVOf-crDKnBMo140hppr521beR-JS3RMjWJ16Lc0EzSyMvOV_p-SnUwlaBG81jN47ME6XnVDGbGmfWjgOuMQioQmcT28HxeZsMl7LeUuH-Sglj9MGKSZSfa-Idt7s0kpokCyg/s1600/IMG_4682.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGAmgbklVOf-crDKnBMo140hppr521beR-JS3RMjWJ16Lc0EzSyMvOV_p-SnUwlaBG81jN47ME6XnVDGbGmfWjgOuMQioQmcT28HxeZsMl7LeUuH-Sglj9MGKSZSfa-Idt7s0kpokCyg/s400/IMG_4682.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666358151722322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><div style="text-align: left;"><div><i>Shape the dough into two loaves and place into two well-greased loaf pans. Allow to rise again, until dough is 1 - 1 1/2 inches above the edge of the pans.</i></div><div><i><br /></i></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_V6LKxGlFKNU0UP6wh1u5r7SrLeu6EjmhF-pxzf2oCjX4NHhE0bDfKj6ui4IZ8QrBYIJ5NeWA8R0w7VKqVutlzNE18EonvUjhKGAkU1c1yXreYKbIgl83ymREkxHUxMQ-Ds5O7T0nXg/s1600/IMG_4683.JPG" style="font-style: normal; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_V6LKxGlFKNU0UP6wh1u5r7SrLeu6EjmhF-pxzf2oCjX4NHhE0bDfKj6ui4IZ8QrBYIJ5NeWA8R0w7VKqVutlzNE18EonvUjhKGAkU1c1yXreYKbIgl83ymREkxHUxMQ-Ds5O7T0nXg/s400/IMG_4683.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666520057438466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div style="text-align: center;">I forgot to take a picture of the bread after it rose again, but after and hour or so, it doubled in size! Before I popped the bread in the oven, I brushed the top with an egg white mixed with a tablespoon of water and I sprinkled with some wheat bran.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGAmgbklVOf-crDKnBMo140hppr521beR-JS3RMjWJ16Lc0EzSyMvOV_p-SnUwlaBG81jN47ME6XnVDGbGmfWjgOuMQioQmcT28HxeZsMl7LeUuH-Sglj9MGKSZSfa-Idt7s0kpokCyg/s1600/IMG_4682.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><i>Bake at 375 for 25 to 30 minutes until internal temperature of bread reaches 200.</i></div><div><i><br /></i></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG5AysLdbG-z_yKhirMdgPXdmnpRaP0IyG3DqT1o_hlWbjjrelwIB-oQapE5qECPAdN1SyEDQdedEqYcVbs8EqTj7gZEBKWMxUrMvSbMrRvO-9mqLwC71GQzRRdGXtuELEdWLXHy1oFQ/s1600/IMG_4690.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG5AysLdbG-z_yKhirMdgPXdmnpRaP0IyG3DqT1o_hlWbjjrelwIB-oQapE5qECPAdN1SyEDQdedEqYcVbs8EqTj7gZEBKWMxUrMvSbMrRvO-9mqLwC71GQzRRdGXtuELEdWLXHy1oFQ/s400/IMG_4690.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666523942459890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a>I did it! I made my own bread! I have to say it tastes pretty good. I froze one of the loaves and we have been using the bread the last 2 weeks. Next time, I am going to branch out with some different add-ins and flavors. This was a good first step for me, though. An added bonus is that fresh baked bread makes the house smell wonderful!</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_V6LKxGlFKNU0UP6wh1u5r7SrLeu6EjmhF-pxzf2oCjX4NHhE0bDfKj6ui4IZ8QrBYIJ5NeWA8R0w7VKqVutlzNE18EonvUjhKGAkU1c1yXreYKbIgl83ymREkxHUxMQ-Ds5O7T0nXg/s1600/IMG_4683.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmg3Pypo0f7vj7V8E9TQRnniekVApdGFMNen9QYeWUVKUxMKyjBbGzA5J11cqL1iMnzGOtmWJR9HqUl56ZMxJ1UmjUDV4z2Bsqgt9fAAAxbCQib_H016YCZ42Yx-_oGCqJlwrFZOMXK4/s400/IMG_4692.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666798622532322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCt8j2hjGw6SHxi3PEmVodXVRGEgoRmo8F_gFFhTb4LuyC8Ra_eWqFNtdyM2EaP9oGar6C1qbl4kPeTz7K8qJtZMYqIHd4pF17f3Xsv8yuDuH6NHpiGHwTqynj5IVCyfaW682S6K2HEEM/s400/IMG_4695.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666801734933922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><div style="text-align: center;"> Homemade wheat bread makes good sandwiches...</div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6p8Kn_8bBh6ntnPgK_k14iSCjU3M43-HA6d0LJvfPNhvP4_9DMA-zFGLMwORfhc4MHrCIkBnZ55AC_6uYFuBrP2Lu04AbJMJYL6i4b6j9xoasDG-lwOIZ7qbwE3UNQw6PKHxLKHklI0/s1600/IMG_4704.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6p8Kn_8bBh6ntnPgK_k14iSCjU3M43-HA6d0LJvfPNhvP4_9DMA-zFGLMwORfhc4MHrCIkBnZ55AC_6uYFuBrP2Lu04AbJMJYL6i4b6j9xoasDG-lwOIZ7qbwE3UNQw6PKHxLKHklI0/s400/IMG_4704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666804126503682" /></a><div style="text-align: center;">And french toast!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9qqj38uSbdJ_MH-ybhO38TZNED1tQGgNLpnwGTVJp26UOTQ2p3mUu6Z1h3rJ65BqyqD_05yYP5l_LjmMEMGEBXCUXnWsHHo_iThG6nsDVZPzB5BktfZT6L5o5zQWi93pE3uR4fFbHWU/s1600/IMG_4707.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9qqj38uSbdJ_MH-ybhO38TZNED1tQGgNLpnwGTVJp26UOTQ2p3mUu6Z1h3rJ65BqyqD_05yYP5l_LjmMEMGEBXCUXnWsHHo_iThG6nsDVZPzB5BktfZT6L5o5zQWi93pE3uR4fFbHWU/s400/IMG_4707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649666810758204546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com1tag:blogger.com,1999:blog-8787998523800246589.post-46893009278208289842011-09-07T09:43:00.000-07:002011-09-29T07:42:27.483-07:00Homemade Oreos<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpKGc7dNkowm6ixb9Fk9XYn2Jhlu2z3mkhBdi_rwNocib02kYWr8wbt8FuhvSxeKe0WgXItNGLyoPaa7mVT9XPUQco5F2NkAVBVb7IS2oEMffchdfx5MyKVF1SsKcKVfR5rhzxslQZwM/s1600/IMG_4717.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c-bKEGxSEQf-PIgur1Bu68perFPXc_qGtK6uQtfUaB8RURZ9e4KL0NX9fpGzCMz6skltbv4cKADU-MdT9AkegxPsEBfibuuUWnjhXp0ESfA3LBZs4DKWLatulBWGCwbFrJ4-a073Avw/s1600/IMG_4716.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c-bKEGxSEQf-PIgur1Bu68perFPXc_qGtK6uQtfUaB8RURZ9e4KL0NX9fpGzCMz6skltbv4cKADU-MdT9AkegxPsEBfibuuUWnjhXp0ESfA3LBZs4DKWLatulBWGCwbFrJ4-a073Avw/s400/IMG_4716.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649661729204179762" /></a>Q: What could be better than a chewy chocolate cookie? <div><br /></div><div>A: Two chocolate cookies sandwiched with cream cheese frosting!</div><div><br /></div><div>I made these "oreos" for Matt's fantasy football draft last weekend. They were definitely a hit and they looked so cute! I used <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-sandwich-cookies-recipe/index.html"><span class="Apple-style-span" style="color:#3366ff;">this</span></a> recipe from Giada DeLaurentiis. The only change is I made my cookies a little on the smaller side since they are so rich. I only let them bake for 10 minutes so they would be nice and chewy. Make sure to let them cool all the way before you put the frosting in the middle. Yum!</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpKGc7dNkowm6ixb9Fk9XYn2Jhlu2z3mkhBdi_rwNocib02kYWr8wbt8FuhvSxeKe0WgXItNGLyoPaa7mVT9XPUQco5F2NkAVBVb7IS2oEMffchdfx5MyKVF1SsKcKVfR5rhzxslQZwM/s400/IMG_4717.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5649661733712201762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com0tag:blogger.com,1999:blog-8787998523800246589.post-11131489812928615632011-08-29T14:25:00.001-07:002011-08-29T16:13:13.065-07:00Baking Love<div style="text-align: left;">
<br /></div><div style="text-align: left;">I am in the middle of uploading photos from some of the recipes I've been working on lately and I was thinking about baking and why I love it so much...</div><div>
<br /></div><div>I love combining ingredients together and knowing that something good will come out of it. </div><div>
<br /></div><div>I love smell and texture as butter and sugar blend together when I start the batter for a cake or cookies.</div><div>
<br /></div><div>I love the way egg whites are magical and can make meringue, an omelette, a shiny wash to top bread...</div><div>
<br /></div><div>I love the smell of anything homemade and wonderful in the oven. It makes the whole house smell good and feel cozy.</div><div>
<br /></div><div>I love finishing a cake or cupcakes and standing back to admire it. Even if it doesn't turn out perfectly, it is always such a great sense of accomplishment.</div><div>
<br /></div><div>Most of all, though, I love the way baking makes people feel. As a little girl, I can remember the wonderful, special feeling of blowing out birthday candles on a cake made just for me. I love sour cream cookies made with Matt's great-grandma Hazel's special recipe. There is love in those cookies and you can taste it!</div><div>
<br /></div><div>A little while ago, my mom sent me this picture of her and her sisters on her 3rd birthday. I think it is one of the cutest pictures I have ever seen. Look at that beautiful chocolate cake and the look of absolute delight on my mom's face as her sisters sing to her. It is such a beautiful moment. I'm not sure if it was my Grandma or one of my aunts who made the cake, but I am sure that love went into it. That is what baking is all about for me.</div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ujYegiKL0BAIdiKV6yN3uT5ywiWmHzBVm1BJGUUGoZhzhbTkZsVMIm1FFvh-1URl8eT2G9u-hp-0F1iXjXXzmpSPFrdGAvTDMwsZ7WRDc9ODgrJy1h5-fk4vwhRCS0NfzqfzNAaddLA/s400/IMG_0549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646419546796580434" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 258px; " /></span></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com0tag:blogger.com,1999:blog-8787998523800246589.post-86590631702153295072011-08-22T11:12:00.001-07:002011-08-31T10:55:52.190-07:00Strawberry Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg181OtZLnL8SHlNalo7qTKVLMIzMNNRCp_ehqBn4sYoqyjWSCjaB4YUrTxddgKBBlg5hnVGXroQKNZdj9rALxLNmridz9wnVXu1FA5NYQbF0g55EgEMfvnGWKq7JNGJqLlmhrbUOqAmck/s1600/IMG_4592.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;">
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYOWMY690hUQ_pVKsKwDS3QHnIhhfw6ENGXwmSJhLNCTnqMFSIQfIXc5TMCFHeYDFwoPTXNEV0oufDpkTeNvX99ZvP2LNOCsud9Mzlk7vC38tf_Z2UbgQua0ol34aGFwYQftL3y7tITM/s400/IMG_4599.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646422173801863074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div>This has to be one of my favorite cupcake recipes ever. White cake dotted with strawberry pieces and topped with strawberry meringue buttercream.... mmmm. These cupcakes taste just like strawberry shortcake. They are delicious.<div>
<br /><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVeCiFKKbFIYyHZAAnDrAw04l_xPcW8XVQZvzwRyFJwFP_oSrqNsxPCgOpmCUwSLNwtX8kqmvtHLn2EpD1uwUYtz19hj2Kj-Q8USjnn7lrwTzIq81snJgZ4V-VC00pwm5Kh4xd2mU22s/s400/IMG_4567.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745219871310594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div></div><div>Both the cake and frosting recipes come from Martha Stewart's cupcake <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">cookbook</a>. I made a combination of regular and mini cupcakes for a little barbeque that Matt and I hosted at our house. It isn't the easiest recipe, but it is so fun to make and it is worth it for the deliciousness of these sweet little cupcakes. Here is the recipe!</div><div>
<br /></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBrPvSzKPXRfhUSZQt16h2THBeTF7bn7AXWyP9Q1_YxpS3mhXDyBfkYpPRyOHodLo_HsSxKJAHHmgrmZegy8MiiJaB9Exu-ZBBi9yiFbY8sNdBor3mQWCpSa_P6fL0aPx6fi4ENB7gm4/s400/IMG_4576.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745421239138754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><i>2 3/4 cups all-purpose flour</i></div><div><i>1/2 cup cake flour</i></div><div><i>1 tablespoon baking powder</i></div><div><i>1 teaspoon salt</i></div><div><i>1 cup (2 sticks) unsalted butter at room temperature</i></div><div><i>2 1/4 cups sugar</i></div><div><i>1 1/2 teaspoons vanilla</i></div><div><i>3 large eggs, plus 1 egg white</i></div><div><i>1 cup milk </i></div><div><i>2 cups finely chopped strawberries</i></div><div><i>
<br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIatR6WUDxhHv6c2f-m4vrg4W_7KkAaOsQJUVmqsNkOWZXx1N0RcamZM3zf8TMtQml2oZTJlGVfsjczDEEXkE0h_y8k3aSGWjuZhxYJlJYxrP9jdLrS7Dvi5pxDEdoOey5v4SVrbqXCqM/s1600/IMG_4572.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIatR6WUDxhHv6c2f-m4vrg4W_7KkAaOsQJUVmqsNkOWZXx1N0RcamZM3zf8TMtQml2oZTJlGVfsjczDEEXkE0h_y8k3aSGWjuZhxYJlJYxrP9jdLrS7Dvi5pxDEdoOey5v4SVrbqXCqM/s400/IMG_4572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745225283584274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a>
<br /></span></i></div><div><i>Preheat oven to 350 and line muffin tins with paper liners. Sift together both flours, baking powder, and salt.</i></div><div><i>
<br /></i></div><div><i>With an electric mixer on medium high speed, cream butter, sugar, and vanilla until pale and fluffy.</i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuGM4mYU4WfUPyciu69hG-JQqL2E6jVgsrso4SxFW8-s-E-9zX_TJeh3nVdX49STtg-3SUR5nNLweIZ10iYiDxqGqJcMmNqkV4mLzZ-dIjYk-dkimiKEMn_WaB0uskUhnCAHE3JXnpbE/s400/IMG_4575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745228622949778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-K-y4gI5sK3SgvfcdIwkFMuGEjOdZ_bkUjP2tKALP8YkILzl3-wc1kEKsX6yfyU_10YIji0bV5oO-QsqGfQAy2B2B5e7YmY-Vq3N8Q3UYpR0FD52iaGhzFnf4NiNDdw5pEmtF7bStMw/s1600/IMG_4601.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>One of the best pieces of advice I've read about baking is that the creaming of the butter and sugar is something that needs lots of time. Some recipes say 3 minutes. I usually cream the butter by itself first and then add the sugar and go for another 3 minutes. You can't over-do this part of the mixing. The lighter and fluffier the butter and sugar, the lighter and fluffier your cake! Isn't it nice to hear you can't mix it too long at this point? I am always worried about mixing it too much or not enough, but this step is pretty fool proof. Whew!</div><div>
<br /></div><div><i>Add the eggs (and single egg white) one at a time, beating until each is incorporated. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.</i></div><div><i>
<br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhrxQf33X5dg6Z_hvQdtaSK2RVNYJnS8ZglyAHi2-3DwCc9Z7uu-4cKQrhIZSVU8vSEWL7tdu7Vexg9GutteFWMiaGvZ-_HTK_TreEdbdaZYvOnSpDgNK3og3nwUEOm_YUwFy7OuNuRw/s1600/IMG_4577.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhrxQf33X5dg6Z_hvQdtaSK2RVNYJnS8ZglyAHi2-3DwCc9Z7uu-4cKQrhIZSVU8vSEWL7tdu7Vexg9GutteFWMiaGvZ-_HTK_TreEdbdaZYvOnSpDgNK3og3nwUEOm_YUwFy7OuNuRw/s400/IMG_4577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745425543750018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCHvy-NrEi7rANC-J556Ap6YZ0cDQ1catrMYimiNwEE9WpF-wseKOtAgZMV0aFQEBpk44VE5ve_ndP9bcjdRlPp0BqpuOXO_hCe_4_YiC0nk39UmaLrhGNG4fCV06A77r8rqFJpHURaw/s400/IMG_4578.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745428406462114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYOWMY690hUQ_pVKsKwDS3QHnIhhfw6ENGXwmSJhLNCTnqMFSIQfIXc5TMCFHeYDFwoPTXNEV0oufDpkTeNvX99ZvP2LNOCsud9Mzlk7vC38tf_Z2UbgQua0ol34aGFwYQftL3y7tITM/s1600/IMG_4599.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIIgw9i-cNe62L0pM5G5WN8TS8h8c1viKhjp9FeXqgCPiaC5dYNS9HbHHw178D_r54wWsWcUDRdVrqi5skNE5hL5wC-IloXDJaZvi3F3OmqKu_hLeQq84akp4Nm9nZrycYcnI9n_v6GQ/s1600/IMG_4594.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><i>Divide batter evenly among cups, filling each three-quarters full. Bake until golden and a toothpick inserted into the center comes out cleanly. </i>I baked the mini cupcakes for about 15 minutes and the full-size cupcakes for 25 minutes.</div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoFmCGog2saWEXYs2rp7nWGiiIEn1SLzZXQhvobc5FHOhp0-nma1zLL6wvAUrXt9Rs0CyuSlFI6Z-Kb7zydhRiJhafVkXzwrkwnMAxbMBGrPTyJvCKA85Fk_D9i4w_0LbQP4dVlvxVLQ/s400/IMG_4580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646391973191779394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><i>Allow the cupcakes to cool completely before frosting.</i></div><div><i>
<br /></i></div><div>And now, for the wonderful frosting. This frosting is the best part of the cupcakes, in my opinion. It has a beautiful, silky texture, isn't too sweet, and gets its pretty pink color from the strawberries alone... no added food coloring. </div><div>
<br /></div><div><i>Strawberry Meringue Buttercream</i></div><div><i>
<br /></i></div><div><i>1 1/2 cups fresh strawberries, coarsely chopped
<br /></i></div><div><i>4 large egg whites</i></div><div><i>1 1/4 cups sugar</i></div><div><i>1 1/2 (3 sticks) unsalted butter at room temperature</i></div><div><i>
<br /></i></div><div><i>Puree strawberries in a food processor... looks like beautiful jam, doesn't it?</i></div><div><i>
<br /></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzosFzHAS0nurOASeExvxodIXIudxN_gs9Nl7sIeGu8xPfM1glIwVS0q_xxYAU4aOIQhUgS_rMtcjM1jUVmXdpvVKBCxcfaCRhBEs0BtDIH_xEfj9X0u-3W4HPbK2gB9ugnKnIwO8Q9s/s400/IMG_4585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646421521799666386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div><span class="Apple-style-span" style="color:#0000ee;">
<br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQl2QHW24069A7BGSPS6wWNDpVmCDY1gE8E-3JWPhpOGMFuVX5NfS-D_LOtO-B6uBvH8ZKEQlucOaWoZSDxRVWFlQwXqoBGWfRRNBrQ5MKU3FKgwzFJAOaIoxz2r6vAkuMaz78ijfNEY/s1600/IMG_4591.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><i>Combine egg whites and sugar in the heatproof bowl of a standing mixer, set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved. </i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmcZ7ggJquupe6DkBczHS_MHShBtSTwoaMkjlYuUH_nRuZTV7MmMs_4q08aKYyIacoB2nlsEUbqHBCPRb1PtCocMCOuv3xYwMtY29D_SFKFPCSux1SgXfDLjwYEZlhKaJfZqmiZXUDy0/s1600/IMG_4583.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmcZ7ggJquupe6DkBczHS_MHShBtSTwoaMkjlYuUH_nRuZTV7MmMs_4q08aKYyIacoB2nlsEUbqHBCPRb1PtCocMCOuv3xYwMtY29D_SFKFPCSux1SgXfDLjwYEZlhKaJfZqmiZXUDy0/s400/IMG_4583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646391977892263138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><div style="text-align: center;">I usually lift up the whisk and rub the mixture between my fingers to make sure I can't feel any grains of sugar. If it is smooth and feels warm, it's ready.</div><div style="text-align: center;">
<br /></div><div style="text-align: left;"><i>Attach the bowl to the mixer with the whisk attachment and gradually increase to medium-high speed. Mix until stiff peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool, about 10 minutes.</i></div><div style="text-align: left;"><i>
<br /></i></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxyD3esleW9LuH2NHR0yFIvFxW_xzvGZ6_15ju9i471CK6D2rqeNApT6jI8lOP5dbLLIjOO1HmA7PW0HVgH9mSS3kFVhxMkCSSwB_yBPim5bAkKhGtQm-AC_nY7Grkdj8k2ykrnbcECo/s1600/IMG_4588.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxyD3esleW9LuH2NHR0yFIvFxW_xzvGZ6_15ju9i471CK6D2rqeNApT6jI8lOP5dbLLIjOO1HmA7PW0HVgH9mSS3kFVhxMkCSSwB_yBPim5bAkKhGtQm-AC_nY7Grkdj8k2ykrnbcECo/s400/IMG_4588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646421527085489538" /></a><div style="text-align: center;">One way to check if the meringue part of the frosting is ready is to try the upside-down beater test. If the egg whites stand on their own in a little peak, you are ready to add the butter. </div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-YdIJfvUtNDZSmoDuj7FG60vpNVR1GsErGLpKCFMtVebskHkP77bjE761bYxkdEtWJVOTuNVXNW0WS9AOgImFchc-KB1HhgHrX0J1Wn7345hTcm48lrDJtRGcTxUq31KFJcWY4hRdis/s400/IMG_4590.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5647079013126581138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzosFzHAS0nurOASeExvxodIXIudxN_gs9Nl7sIeGu8xPfM1glIwVS0q_xxYAU4aOIQhUgS_rMtcjM1jUVmXdpvVKBCxcfaCRhBEs0BtDIH_xEfj9X0u-3W4HPbK2gB9ugnKnIwO8Q9s/s1600/IMG_4585.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmcZ7ggJquupe6DkBczHS_MHShBtSTwoaMkjlYuUH_nRuZTV7MmMs_4q08aKYyIacoB2nlsEUbqHBCPRb1PtCocMCOuv3xYwMtY29D_SFKFPCSux1SgXfDLjwYEZlhKaJfZqmiZXUDy0/s1600/IMG_4583.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;"><i>With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, scrape down the sides of the bowl with a spatula and switch to the paddle attachment. Beat on low speed until all air bubbles are eliminated, about 2 minutes. </i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG7WXSt838a3-P1Dlwyss7k7B_CuJVNY4I2KCIuk4JPwAj0dI5pWBCfg4AFp4aAiIM-ADpazSR71bM2W9IIMIUCgMUDlrUCh0y7ZsfhvbtmnIHVyQ4nnd0pHI8DGmecdAcz39kERxPvw/s400/IMG_4591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5647079016447642706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">At this point, you could add vanilla and have a basic swiss meringue buttercream, which on its own is delicious and makes a great basic frosting for cakes and cupcakes. </span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoFmCGog2saWEXYs2rp7nWGiiIEn1SLzZXQhvobc5FHOhp0-nma1zLL6wvAUrXt9Rs0CyuSlFI6Z-Kb7zydhRiJhafVkXzwrkwnMAxbMBGrPTyJvCKA85Fk_D9i4w_0LbQP4dVlvxVLQ/s1600/IMG_4580.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;">
<br /></div><div style="text-align: left;"><i>Add strawberries and beat until combined. Frost your beautiful strawberry cupcakes with this frosting and enjoy!</i></div><div style="text-align: left;"><i>
<br /></i></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg181OtZLnL8SHlNalo7qTKVLMIzMNNRCp_ehqBn4sYoqyjWSCjaB4YUrTxddgKBBlg5hnVGXroQKNZdj9rALxLNmridz9wnVXu1FA5NYQbF0g55EgEMfvnGWKq7JNGJqLlmhrbUOqAmck/s1600/IMG_4592.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg181OtZLnL8SHlNalo7qTKVLMIzMNNRCp_ehqBn4sYoqyjWSCjaB4YUrTxddgKBBlg5hnVGXroQKNZdj9rALxLNmridz9wnVXu1FA5NYQbF0g55EgEMfvnGWKq7JNGJqLlmhrbUOqAmck/s400/IMG_4592.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5647079022553999426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG7WXSt838a3-P1Dlwyss7k7B_CuJVNY4I2KCIuk4JPwAj0dI5pWBCfg4AFp4aAiIM-ADpazSR71bM2W9IIMIUCgMUDlrUCh0y7ZsfhvbtmnIHVyQ4nnd0pHI8DGmecdAcz39kERxPvw/s1600/IMG_4591.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcpckOn319XLWM5vd-uxd1JZgdODA7Lhk1yDG8vWeQj-bVcbFI2Y1sS31Or1D29ZyUtwMLCi3v53TzWv9FGArcmuWnJh5cfhyphenhyphenT62zJrzWFiPReCR5I_ACcALFHD892KEQTXBIvvTxhFc/s1600/IMG_4579.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIIgw9i-cNe62L0pM5G5WN8TS8h8c1viKhjp9FeXqgCPiaC5dYNS9HbHHw178D_r54wWsWcUDRdVrqi5skNE5hL5wC-IloXDJaZvi3F3OmqKu_hLeQq84akp4Nm9nZrycYcnI9n_v6GQ/s1600/IMG_4594.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIIgw9i-cNe62L0pM5G5WN8TS8h8c1viKhjp9FeXqgCPiaC5dYNS9HbHHw178D_r54wWsWcUDRdVrqi5skNE5hL5wC-IloXDJaZvi3F3OmqKu_hLeQq84akp4Nm9nZrycYcnI9n_v6GQ/s400/IMG_4594.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646422169883952594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBrPvSzKPXRfhUSZQt16h2THBeTF7bn7AXWyP9Q1_YxpS3mhXDyBfkYpPRyOHodLo_HsSxKJAHHmgrmZegy8MiiJaB9Exu-ZBBi9yiFbY8sNdBor3mQWCpSa_P6fL0aPx6fi4ENB7gm4/s1600/IMG_4576.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-K-y4gI5sK3SgvfcdIwkFMuGEjOdZ_bkUjP2tKALP8YkILzl3-wc1kEKsX6yfyU_10YIji0bV5oO-QsqGfQAy2B2B5e7YmY-Vq3N8Q3UYpR0FD52iaGhzFnf4NiNDdw5pEmtF7bStMw/s1600/IMG_4601.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-K-y4gI5sK3SgvfcdIwkFMuGEjOdZ_bkUjP2tKALP8YkILzl3-wc1kEKsX6yfyU_10YIji0bV5oO-QsqGfQAy2B2B5e7YmY-Vq3N8Q3UYpR0FD52iaGhzFnf4NiNDdw5pEmtF7bStMw/s400/IMG_4601.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646422179822009234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBrPvSzKPXRfhUSZQt16h2THBeTF7bn7AXWyP9Q1_YxpS3mhXDyBfkYpPRyOHodLo_HsSxKJAHHmgrmZegy8MiiJaB9Exu-ZBBi9yiFbY8sNdBor3mQWCpSa_P6fL0aPx6fi4ENB7gm4/s1600/IMG_4576.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}">
<br /></a></div><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVeCiFKKbFIYyHZAAnDrAw04l_xPcW8XVQZvzwRyFJwFP_oSrqNsxPCgOpmCUwSLNwtX8kqmvtHLn2EpD1uwUYtz19hj2Kj-Q8USjnn7lrwTzIq81snJgZ4V-VC00pwm5Kh4xd2mU22s/s1600/IMG_4567.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com2tag:blogger.com,1999:blog-8787998523800246589.post-39291225556564911162011-08-06T21:28:00.001-07:002011-08-07T11:31:00.153-07:00Lovely Lemon Cupcakes<div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLhiXylhgj7nEE7SP-l2IxPXJ_lRuEuIm0Tm4jfTbsEcNLDxUA-eFArEPO6eKWqVL-yu25ROvEf8wUtaJlz6ibnkW0GuP5f389AN_P6N7asCk4egZcuuIrzWC5TWOsizgXz7xtIYKru0/s400/IMG_4529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966485216645186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">I made some lemon cupcakes this weekend to take to Matt's parents' open house. Lemon is so light and summery! Especially in a mini cupcake. I decided to try out another one of my "cake mix doctor" recipes since the chocolate cake turned out so well for the cake pops. I wasn't quite as happy with this one. I wish I had gone with a from-scratch lemon cake recipe that I've used before. Oh well... baking is all about trying new things and learning from them, right? My saving grace on these cupcakes was the lemon buttercream frosting. Yum! It was a perfect blend of tart lemon and sweet frosting.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSD4c1DukzvbbJVMeCW80xgQC2La3wBvavWs0oeqemQiJbi4I4bJthS4bRJFoTwD1pdc3H0eaGsx65S6Nb_3NAvGGKn3gWZ1DftRWMTutq2_OiS3kjXLHm1yxa9Yr-hEimz0o9NPgnjg/s400/IMG_4533.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966487216309730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">I like the idea of the cake mix doctor recipes, but I've tried 3 now and only been happy with one of them. This one wasn't bad, but it wasn't wonderful either. You start with a store bought cake mix and fancy it up a little with some home-made touches. For this lemon recipe, I used a yellow cake mix and added:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1 tablespoon granulated sugar</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1 cup buttermilk</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1/2 cup vegetable oil</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">3 large eggs</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1/2 cup lemon juice</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1 tablespoon lemon zest</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">Mix all ingredients on medium-high speed of an electric mixer for 1-2 minutes. Bake at 350. (I did about 12 minutes for the mini-cupcakes and 20 minutes for the regular size cupcakes).</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#666666;"><br /></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">The cupcakes came out pretty moist, but I could taste a little of the cake mix flavor and not enough lemon. I think when you have a lemon cupcake it should really taste like lemon. Luckily, this frosting added some nice lemon flavor. I halved a recipe from my Magnolia Bakery cookbook and it was a perfect amount to frost my 4 dozen mini cupcakes and 6 regular cupcakes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1/2 cup (1 stick) unsalted butter, softened</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">4 cups sifted confectioners sugar</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1/4 cup lemon juice</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">1 tablespoon lemon zest (ok... this part of the recipe I did not cut in half, but I think it was better with more zest. More zest is the best!)</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: left; "><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQhfnrqDg6cAbZ7_bTHRsBoiSDJHrB1e6Ht7HKOjSC2_EIji1HiWGfle3AqxwflPVYBcuzcvF6Wx3xbdA2y97AnewYi6a91jCMvWZXibRnupt4PKLOd6ukjOJd_j2iShpHFRlb9MH3xQ/s400/IMG_4537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966489771011538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></div></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;">Blend all ingredients on medium-high speed of an electric mixer until fully incorporated and smooth, about 2 minutes.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#666666;"><br /></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">I put the frosting into a ziplock bag with a star tip and piped little swirls on each cupcake. One of the best tips I've learned about making cupcakes is that piping a swirl on top is way easier than it looks. It just adds that extra special and pretty touch to the top of a cupcake. I sprinkled each cupcake with some white sugar sprinkles for a little bit of sparkle. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">Overall, the cupcakes were a hit at the open house. There were only a few left by the end of the night! </span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVQBASa4PxyyKiPYoOv54G2bHL8SzT41vdEvatFp_C8Kdt0dxsjWH4M0l_JLsAF99U4sETsqtpcwreRoMHE6Nupc5iTTUtURCP8YUlbT5AbMvjU7DmEATK60WAkCJfiEtmkn7fEWg3YI/s1600/IMG_4544.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVQBASa4PxyyKiPYoOv54G2bHL8SzT41vdEvatFp_C8Kdt0dxsjWH4M0l_JLsAF99U4sETsqtpcwreRoMHE6Nupc5iTTUtURCP8YUlbT5AbMvjU7DmEATK60WAkCJfiEtmkn7fEWg3YI/s400/IMG_4544.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966734420459442" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLdmKlhyFoSYGgDGW6eXbR5NL4i_uGH-4KkHaZVZ9EttrVk-Clk3iNzjI3MZFk9pJzbHJR6ZMO_yKGOKvTWLfb52CYxydddcihsQDkkXRIffvVWB9XBZe0ziitdZWTejdQD8DtsbRMQE/s1600/IMG_4542.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLdmKlhyFoSYGgDGW6eXbR5NL4i_uGH-4KkHaZVZ9EttrVk-Clk3iNzjI3MZFk9pJzbHJR6ZMO_yKGOKvTWLfb52CYxydddcihsQDkkXRIffvVWB9XBZe0ziitdZWTejdQD8DtsbRMQE/s400/IMG_4542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966729489298050" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAuMyVjeigRijgozCbgTJMrlcpKTjkDtKf_nqp4wxxxgcdDhf4NWmDeXap8P5tqReXR-aY9CxpCLmXkWIveFa0TrdwmnqDNqWQ4wlZnibCVlbR2B5iPujZYtsr7cftbCnU0ZPZlwkrJs/s1600/IMG_4543.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAuMyVjeigRijgozCbgTJMrlcpKTjkDtKf_nqp4wxxxgcdDhf4NWmDeXap8P5tqReXR-aY9CxpCLmXkWIveFa0TrdwmnqDNqWQ4wlZnibCVlbR2B5iPujZYtsr7cftbCnU0ZPZlwkrJs/s400/IMG_4543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637966725965226994" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSD4c1DukzvbbJVMeCW80xgQC2La3wBvavWs0oeqemQiJbi4I4bJthS4bRJFoTwD1pdc3H0eaGsx65S6Nb_3NAvGGKn3gWZ1DftRWMTutq2_OiS3kjXLHm1yxa9Yr-hEimz0o9NPgnjg/s1600/IMG_4533.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br /></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com1tag:blogger.com,1999:blog-8787998523800246589.post-86513971967504617242011-08-03T08:05:00.000-07:002011-08-09T12:05:27.879-07:00Adventures with Cake Pops<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIe0dtdkypXIKGlbDEwSjJn956XDfVsISGdffaG0QUzOWESsZ52ObCPkBWf4gpVVcq7Xc_-pYXyHbJ9AJaeol5WrbUPiczp5fBhQaPHID3qOjHaQQ-2LuCL1zJtASY4jPoefxMijy9YRo/s400/2011-08-01+21.08.17.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646364123872482" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " /></span><div style="text-align: left;">The other day, Autumn had the great idea of making cake pops. We've never tried it before, but decided to go for it. First of all, I have to say that cake pops are delicious. You get this little bite of rich cake coated in a hard chocolate shell. These are definitely not an every day kind of treat because they are a little more work to make. We studied up by following Pioneer Woman's <a href="http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/"><b>tutorial</b></a> and this Bakerella <a href="http://www.youtube.com/watch?v=JpIifr0VOxY"><b>video</b></a>. The video was really helpful for showing us the dipping and tapping technique (more on that below).</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">The first step was to bake a plain cake. The tutorial we followed recommended using a cake mix, so I decided to go with a chocolate mix. I used a recipe from my <a href="http://www.amazon.com/Cake-Mix-Doctor-Returns-All-New/dp/0761129618/ref=sr_1_2?ie=UTF8&qid=1312411296&sr=8-2"><b>"Cake Mix Doctor"</b></a> cookbook. This recipe basically takes a plain chocolate cake mix and gives it a little extra homemade flavor. Here is the essence of it:</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><i>Add to one box of plain chocolate cake mix:</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;"><i>1 tablespoon unsweetened cocoa powder</i></div><div style="text-align: left;"><i>1 1/3 cups buttermilk</i></div><div style="text-align: left;"><i>1/2 cup vegetable oil</i></div><div style="text-align: left;"><i>3 large eggs</i></div><div style="text-align: left;"><i>1 tablespoon vanilla extract</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;"><i>Mix all ingredients together in an electric mixer. Pour into a 13 by 9 inch sheet pan and bake for 35 minutes at 350.</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;">We let the cake cool completely (while we ate a delicious grilled salmon dinner and tried roasted fennel for the first time. It was an adventurous night for us!) </div><div style="text-align: left;">
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e_A9_7LqDbH_6cGpttWF6k4s0avkW1M5lXTUvHAk0YJr2hDFfdCbsqfsrYB5MIf4qMRLbOmcB33tQZ_CtyZx8PL0Vf8MrBYTK2lSqgdAQzL_G6PQol9zbAatA_XVI06hbxaolk-Dojw/s400/2011-08-01+20.25.14.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636647021326320802" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: left;">Next, we whipped up a batch of cream cheese frosting. I thought cream cheese would be a good choice because it is not quite as sweet as buttercream and it has such a good flavor. Basically, it is one of my favorite frostings, so I figured it would make our cake pops extra delicious. We used a basic recipe:</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><i>1 - 8 ounce package of cream cheese</i></div><div style="text-align: left;"><i>1/2 cup (1 stick) unsalted butter</i></div><div style="text-align: left;"><i>3-4 cups sifted powdered sugar</i></div><div style="text-align: left;"><i>1 teaspoon vanilla extract</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;"><i>First, make sure the cream cheese and butter are softened, at room temperature. If you don't think ahead and leave them out long enough, like me, you can put them in the microwave for 30 second intervals on low power (like level 2) until both are nicely softened, but not melting.</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;"><i>Beat the cream cheese and butter in an electric mixer with the whisk attachment until the two are fully blended together. Next, add the sifted powdered sugar, a cup at a time, until the frosting has a nice, spreadable consistency. Finally, mix in the vanilla extract and stir until blended. Now take a lick when no one is watching because this stuff is delicious.</i></div><div style="text-align: left;"><i>
<br /></i></div><div style="text-align: left;">The next step in our cake pop adventure was creating the cake balls. That's right, cake balls. Basically, we crumbled up the chocolate cake and mixed in the frosting until the mixture was sticky enough to form into balls, but not too mushy. </div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwEOPm7RakSWCmmfDYiMkoDqzc00tuf60E6FqgY2dyYZxrFomdqIz71RbU29CsxEP5-m9k0p54jpTk_bK1KZSow_ej92gefU3qxIBv63D9VL3F46HP_8za7TXEh8msn-wdE2U4EKmNBw/s1600/2011-08-01+20.26.11.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwEOPm7RakSWCmmfDYiMkoDqzc00tuf60E6FqgY2dyYZxrFomdqIz71RbU29CsxEP5-m9k0p54jpTk_bK1KZSow_ej92gefU3qxIBv63D9VL3F46HP_8za7TXEh8msn-wdE2U4EKmNBw/s400/2011-08-01+20.26.11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646374323286978" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " /></a><div style="text-align: left;">Please notice my personal sidekick in the bottom left corner. Just waiting to see if any of that crumbled cake will land on the floor. Sorry, Zeke, no chocolate for you!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vdIaqDr-cDKfdhyphenhyphen9htX-tfgNASKi41A-gMGwGi7hqDhahDiBSGcFG9gejIwsBKOFTij9zszGqxWTccQE3Efat0BhwCE4MUZaPMZz5OeZJUSWUpWHRt-4xJV6OIo9e8OJE_qPummvs6M/s1600/2011-08-01+20.31.29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vdIaqDr-cDKfdhyphenhyphen9htX-tfgNASKi41A-gMGwGi7hqDhahDiBSGcFG9gejIwsBKOFTij9zszGqxWTccQE3Efat0BhwCE4MUZaPMZz5OeZJUSWUpWHRt-4xJV6OIo9e8OJE_qPummvs6M/s400/2011-08-01+20.31.29.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636647029339900770" /></a><div style="text-align: left;">We only used half of the frosting for the cake balls. The rest should keep for about a week in a container in the fridge.</div></div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Next was the fun and messy process of rolling out the cake balls. We weren't too picky about making them all a perfect size. We just started rolling out the cake mixture and placing the balls of cake on a wax paper covered cookie sheet. We were able to make about 50 from our cake and frosting mixture.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">The cake balls need to be chilled before you can dip them in chocolate, so we sped up this process by putting them in the freezer for about 15 minutes and then moving to the fridge so they don't freeze (Bakerella's suggestion).</div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jb5x_FG5ky0BDsf0KLoBso4f5LuriSxBoVelylJYJNbjJ5n3NY9ZIhfoUdjshyphenhyphenvk0Y7OSj9EOw3I-y9PtMJws6wRf0NMNmfwxzzuBpLR3QOLda63lfyH3W6iXVUoAaYG6cCxYTVaEo4/s1600/2011-08-01+20.59.31.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jb5x_FG5ky0BDsf0KLoBso4f5LuriSxBoVelylJYJNbjJ5n3NY9ZIhfoUdjshyphenhyphenvk0Y7OSj9EOw3I-y9PtMJws6wRf0NMNmfwxzzuBpLR3QOLda63lfyH3W6iXVUoAaYG6cCxYTVaEo4/s400/2011-08-01+20.59.31.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646504843178210" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div style="text-align: left;">Once the balls were chilled we brought them out to begin the dipping process! First, we melted our candy melts in the microwave according to their package directions. We used 3 kinds - milk, dark, and white chocolate. </div><div style="text-align: left;">
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNA_UjLPjleROMszamgX3A7Fn1fetU8QTgs5SZ0Mx5aC1JDA_gyRZsolwqg_5d8JlSD6LgKGL13oWVy9NAobIWQB5bXoNSjO_N_x4EDVH2Ihmtd_uQNp9bAv9ExWNV52emd_2EjSmKF8A/s400/2011-08-01+20.51.32.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646845925542466" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1Qn43jUiki0QxF3LzvcEOE1hdtuQzTETfqoa4SO3mcLddHDefCNFLxpxy00zTctzTRPukcOYI2BlSs0cOBtcMWdNfLUvw9uI7dgLQvB8LL67bEl5aEJr7Oku_qnMeYAwQDtbssBHaKo/s400/2011-08-01+20.59.57.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646511464760706" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#666666;">
<br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span"><span class="Apple-style-span" style="color:#666666;">Next, we took our lollipop sticks and dunked just a little chocolate on the end to secure it in the cake ball. Once we had the sticks in, we dipped the whole pops into the chocolate. I would definitely suggest watching the Bakerella video for this technique. After the cake balls were fully coated, we lifted them out and tapped off the extra chocolate by gently tapping our hand that was holding the cake pop. A little tricky, but we got the hang of it! One suggestion is to make sure that the cake balls stay cold before they are dipped. We had a few that got a little loose and one that was lost in the chocolate that we had to eat. Such a shame.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6zYNE_05KV4sAe1b5KPluFeMXxPUzAUiJELTyyiRjgPsARZc1EdDdwYAflPJjSfH0R9VD6-VVnZcZOU9rsv52_DJNokiFtygxuMVrMIiret2OxkuI2BR5hM0CMU-A2FpMoiHGvQ8F6M/s1600/2011-08-01+21.13.09.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6zYNE_05KV4sAe1b5KPluFeMXxPUzAUiJELTyyiRjgPsARZc1EdDdwYAflPJjSfH0R9VD6-VVnZcZOU9rsv52_DJNokiFtygxuMVrMIiret2OxkuI2BR5hM0CMU-A2FpMoiHGvQ8F6M/s400/2011-08-01+21.13.09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636647032224352130" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6zYNE_05KV4sAe1b5KPluFeMXxPUzAUiJELTyyiRjgPsARZc1EdDdwYAflPJjSfH0R9VD6-VVnZcZOU9rsv52_DJNokiFtygxuMVrMIiret2OxkuI2BR5hM0CMU-A2FpMoiHGvQ8F6M/s1600/2011-08-01+21.13.09.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div></span></span></div><div style="text-align: left;">The final step was pretty fun... decorating! We had to work quickly because that chocolate coating dries right away. We experimented with sprinkles, sugar sparkles, coconut, and drizzling another color of chocolate on top. I think my favorite were the ones with the rainbow sprinkles. To let them fully dry, we put the sticks in a styrofoam block on the counter.</div><div><div style="text-align: left;"><u><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vdIaqDr-cDKfdhyphenhyphen9htX-tfgNASKi41A-gMGwGi7hqDhahDiBSGcFG9gejIwsBKOFTij9zszGqxWTccQE3Efat0BhwCE4MUZaPMZz5OeZJUSWUpWHRt-4xJV6OIo9e8OJE_qPummvs6M/s1600/2011-08-01+20.31.29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div></span></u></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vdIaqDr-cDKfdhyphenhyphen9htX-tfgNASKi41A-gMGwGi7hqDhahDiBSGcFG9gejIwsBKOFTij9zszGqxWTccQE3Efat0BhwCE4MUZaPMZz5OeZJUSWUpWHRt-4xJV6OIo9e8OJE_qPummvs6M/s1600/2011-08-01+20.31.29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6zYNE_05KV4sAe1b5KPluFeMXxPUzAUiJELTyyiRjgPsARZc1EdDdwYAflPJjSfH0R9VD6-VVnZcZOU9rsv52_DJNokiFtygxuMVrMIiret2OxkuI2BR5hM0CMU-A2FpMoiHGvQ8F6M/s1600/2011-08-01+21.13.09.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><div style="text-align: left;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e_A9_7LqDbH_6cGpttWF6k4s0avkW1M5lXTUvHAk0YJr2hDFfdCbsqfsrYB5MIf4qMRLbOmcB33tQZ_CtyZx8PL0Vf8MrBYTK2lSqgdAQzL_G6PQol9zbAatA_XVI06hbxaolk-Dojw/s1600/2011-08-01+20.25.14.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbE0C-01H4NGgXb66u_UIpMBzwigy8j2M95lOKmYkZ2ZE0M-kN5rWmUHnEUAKtc8JULZhQpDwQoPoMhjiwbsjci1fWEEo07_clSsdk3F82Lq4c-O2EhLexkMj3v3tUyT2yIpMs2lcKAc/s1600/2011-08-01+21.21.48.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbE0C-01H4NGgXb66u_UIpMBzwigy8j2M95lOKmYkZ2ZE0M-kN5rWmUHnEUAKtc8JULZhQpDwQoPoMhjiwbsjci1fWEEo07_clSsdk3F82Lq4c-O2EhLexkMj3v3tUyT2yIpMs2lcKAc/s400/2011-08-01+21.21.48.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646856313460082" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="color:#000000;">
<br /></span></u></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s1600/2011-08-01+22.27.53.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3ZqFC5eVnROugdNYR2Q3wbE8Wzl_9x7NvgSbeBDao2P0NEAV0Sj480utildtoSB7_9RUzIW5sBnxuxh1Ue9SzIzWXqj-pXdGnxJnQvtRuFhnkRa37mdsKQ6YaBpud2MyUKIU7Yjx7K8/s400/2011-08-01+22.27.53.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5636646370294606386" /></a><div style="text-align: left;">Our beautiful and delicious cake pops! Thank you, Autumn, for not only joining in with the girls to encourage me to start this baking blog, but also taking all the photos of our cake pop extravaganza.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Who wants to come over for a cake pop party?</div><div style="text-align: center;">
<br /></div></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com1tag:blogger.com,1999:blog-8787998523800246589.post-56435392859798156612011-08-02T10:53:00.000-07:002011-08-02T11:38:29.139-07:00Welcome to Bake Fancy!<span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div>With the encouragement of my wonderful and supportive friends, I've decided to start a baking blog! My goal is to have a place where I can share recipes I am trying out and baking projects I am working on. </span></span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Ever since I was little, I have loved baking. When I was 8 years old, I got an Easy Bake Oven for my birthday. I loved the magic of mixing ingredients together and watching it become something delicious. Is there anything better than the smell of cake, cookies, or brownies baking in the oven?</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Now I love baking for my friends and family. I hope you enjoy following along in my baking adventures!</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Love,</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Erin</span></span></div>Erinhttp://www.blogger.com/profile/03541094977588599850noreply@blogger.com2