tag:blogger.com,1999:blog-69063868871615569152024-03-12T21:35:11.131-04:00Smart Cookie...A research scientist on baking and suchSmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-6906386887161556915.post-64176604794864950092019-04-13T20:21:00.004-04:002019-04-13T20:21:55.817-04:00Game of Thrones: House Greyjoy Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwVmgiAWNaVyLFr44a1-vwqz9tHCNXkrSs8joPNLPKvoUurNZ9DicWr7aczzhS7HpRB2aGOMqb25GBkZEzfeuAPjIpQO6NQ0bcyEQ2updWzdvi9IBuyRWl3I-evq5QxFr2uNpF1zWBkgh/s1600/_MG_1945.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwVmgiAWNaVyLFr44a1-vwqz9tHCNXkrSs8joPNLPKvoUurNZ9DicWr7aczzhS7HpRB2aGOMqb25GBkZEzfeuAPjIpQO6NQ0bcyEQ2updWzdvi9IBuyRWl3I-evq5QxFr2uNpF1zWBkgh/s640/_MG_1945.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tomorrow is the day the final season of Game of Thrones
starts. If you’re like me, you’re still waiting for the next book…<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But until then, we make do with the TV show. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I started this series of cakes with some of the main houses:
<a href="http://www.smartcookiebakes.com/2014/04/game-of-thrones-house-stark-cake.html" target="_blank">Stark</a>, <a href="http://www.smartcookiebakes.com/2014/05/game-of-thrones-house-lannister-cake.html" target="_blank">Lannister</a>, <a href="http://www.smartcookiebakes.com/2014/06/game-of-thrones-house-targaryen-cake.html" target="_blank">Targaryen</a>. No one can dispute that these are the main
competitors in the Song of Ice and Fire. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But at least in the last season and the last book, House
Greyjoy has become increasingly important. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">***POTENTIAL SPOILERS AHEAD***</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_QqInOh9KihKXdtr_TVEyvJ0fA347i_hshQSnkZbU6I_EdmoCafRovBk7m78hig8Pm85URiuA1qkt2V74HpD2i5JqwCaF0T324sQN3VIn39C2VQukR5zfP0oJJVBfxN83NRkNqZ7GFqA/s1600/_MG_1926.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_QqInOh9KihKXdtr_TVEyvJ0fA347i_hshQSnkZbU6I_EdmoCafRovBk7m78hig8Pm85URiuA1qkt2V74HpD2i5JqwCaF0T324sQN3VIn39C2VQukR5zfP0oJJVBfxN83NRkNqZ7GFqA/s640/_MG_1926.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Did Theon’s torture under the hands of Ramsay Snow, reduction
to Reek, and eventual rescue of Sansa make up for his betrayal of Rob? <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And who didn’t want Asha (Yara) Greyjoy to be named the next
Queen of the Iron Islands?<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now that they’ve aligned themselves with Danaerys and her
army, what will be next for the Greyjoys?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqJjU3-2AnotpQhEEAMq13q3kdL9qB5XYXYcYSc6RNG37BBoY95QzLw5kC-k60CvBgxO6gcHo85eBBZ3aaMYALqrVnS5x8n16dPt_LkiVdhnAkE5T16Bv-xl3E-5kHhgi2ycABuZZ2D0i/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqJjU3-2AnotpQhEEAMq13q3kdL9qB5XYXYcYSc6RNG37BBoY95QzLw5kC-k60CvBgxO6gcHo85eBBZ3aaMYALqrVnS5x8n16dPt_LkiVdhnAkE5T16Bv-xl3E-5kHhgi2ycABuZZ2D0i/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: large;">House Greyjoy</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Sigil:</span> A golden kraken on a black field<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Motto:</span> We do not sow/what is dead may never die<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">The cake:</span> </span><span style="font-family: Arial, Helvetica, sans-serif;">I made this cake to portray the bitterness and saltiness of the Ironborn. Rum always reminds me of sailors and pirates, so I made a dark molasses rum cake as the base. The inside is layered with molasses rum caramel, and the outside was frosted with boiled milk frosting and sprinkled with sea salt to imitate the foam from the waves that crash against the Isle of Pyke.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Most of it remains unfrosted, because the people of Pyke, like the island itself, are hard and unadorned.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TCHoBFtq9djh7b3oKBj2sELVtI7QKkTwiZABZqGVNyXxrEqw81fL1uv2i1QDcvC2Ow1Njo4J-Y4iDWg7KP0UuDEeOpKEDRoAZ6PGgsIBLS69nsGEs3JSzq3HW_K9RXcQ4XDls2cfAsHg/s1600/_MG_1932.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TCHoBFtq9djh7b3oKBj2sELVtI7QKkTwiZABZqGVNyXxrEqw81fL1uv2i1QDcvC2Ow1Njo4J-Y4iDWg7KP0UuDEeOpKEDRoAZ6PGgsIBLS69nsGEs3JSzq3HW_K9RXcQ4XDls2cfAsHg/s640/_MG_1932.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">“I am Asha of House Greyjoy, aye. Opinions differ on whether
I'm a lady.” – Asha Greyjoy<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">“Please. A sword, that's all I ask. Let me die as Theon, not
as Reek.” – Theon Greyjoy<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QlTyGrRv2K7IY-wacixQLulxRfDi9OzQb9MwiPtDaKHNE0-bOL70mGfIQKUDEMG54ps9XSWrNxh9rc3t45O10bMXbNYS_7FE7Ctqwe46hKGqJMi9DR_6a5Ob-q2qJr2IVx8hqueNpGBS/s1600/_MG_1959.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QlTyGrRv2K7IY-wacixQLulxRfDi9OzQb9MwiPtDaKHNE0-bOL70mGfIQKUDEMG54ps9XSWrNxh9rc3t45O10bMXbNYS_7FE7Ctqwe46hKGqJMi9DR_6a5Ob-q2qJr2IVx8hqueNpGBS/s640/_MG_1959.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">“I am the Greyjoy, Lord Reaper of Pyke, King of Salt and
Rock, Son of the Sea Wind, and no man gives me a crown. I pay the iron price.” –
Balon Greyjoy<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hyphenhyphenryDM4nsNFLLqZdpLptwykolSehtIsDPCmjci2R9tk1Fj4Ql45u_F_G4qm8tLyd1paSNvmIfP3U6kmdIEgLKD3jVP0KfdQ0tGEa1_Yatc0VmivFaTD6pjEbtUSW_dFawSo73-vlR5rw/s1600/_MG_1914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hyphenhyphenryDM4nsNFLLqZdpLptwykolSehtIsDPCmjci2R9tk1Fj4Ql45u_F_G4qm8tLyd1paSNvmIfP3U6kmdIEgLKD3jVP0KfdQ0tGEa1_Yatc0VmivFaTD6pjEbtUSW_dFawSo73-vlR5rw/s640/_MG_1914.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">House Greyjoy Cake</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Dark Molasses Rum Cake</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g butter<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50 g white sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">165 g molasses<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">365 g all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp nutmeg<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp espresso powder (optional)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dark rum (like Kraken)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease two 8” round cake pans with shortening or butter and line bottom with parchment
paper, lightly greasing paper as well (see my foolproof method <a href="http://www.smartcookiebakes.com/2015/07/how-to-always-get-cake-out-of-pan.html" target="_blank">here</a>). <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl with an electric mixer or stand mixer, cream
together butter with brown and white sugars until fluffy, about 5 minutes. Add eggs one at a time, mixing and scraping down the sides with a rubber spatula after each addition until
well-combined. Add molasses and mix to combine.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, whisk together flour, baking powder, salt,
nutmeg, and espresso powder (if using). <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large liquid measuring cup, combine milk rum and
vanilla.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Starting and ending with the flour mixture, alternate adding flour and milk into butter-sugar mixture (3 additions flour mixture, 2
additions milk mixture) and mixing just until combined. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour evenly into prepared pans (I use a kitchen scale to make sure) and bake in the centre of the
preheated oven until a cake tester or toothpick inserted into centre of the cake comes out
clean, about 25-30 minutes. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let cool in pans on a rack for 10 minutes, then invert onto
racks and let cool completely. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Molasses Rum Caramel</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (200 g) sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp ( 3 oz) unsalted butter, cubed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp molasses<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup heavy cream at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp dark rum (like Kraken)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium pot, melt the sugar until it becomes a deep
amber color. For me this is usually as soon as it melt completely and has no
lumps remaining. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the butter and molasses and stir until melted.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour in the heavy cream (the mixture will spatter) and whisk
until smooth. If there are still lumps, stir over low heat until they melt. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat, stir in salt and let cool completely. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make a day ahead and store in fridge overnight until ready
to use.<o:p></o:p></span></div>
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<span style="color: #ea9999; font-family: Arial, Helvetica, sans-serif;">Boiled Milk Frosting<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">From <a href="https://www.thekitchn.com/recipe-boiled-milk-frosting-240940" target="_blank">The Kitchn</a></span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups whole milk<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 (33 g) cup all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups (450 g) unsalted butter, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups (400 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon fine salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whisk the milk and flour together in a small saucepan. Bring
to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove
from the heat. Transfer the mixture to a small heatproof bowl and press a sheet
of plastic wrap directly on the surface to prevent a skin from forming.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the milk mixture sit for 15 minutes at room temperature.
Refrigerate until cooled completely, about 1 hour. The mixture should thicken
to a pudding consistency.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the butter and sugar in a stand mixer fitted with the
paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)
Beat on medium-high speed until lightened and fluffy, about 5 minutes. Stop the
mixer and scrape down the sides of the bowl with a rubber spatula.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cooled milk mixture. Return to medium-high speed and
beat until well combined, about 3 minutes. With the mixer running, add the
vanilla and salt and beat for 1 minute more.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Assembly</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Maldon or other flaky salt to finish<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut each cake horizontally into two layers to make four layers total.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon about 1/4 to 1/3 of the cooled caramel onto a layer and spread
evenly. Top with next layer and repeat. Finish so that the bottom (smooth)
layer of one of the cakes is facing upwards on top. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dye some of the boiled milk frosting grey-blue as desired. <o:p></o:p></span></div>
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<span style="line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;">Pipe frosting onto part of the sides and top of the cake and spread using
an offset spatula into waves and swirls, alternating blue and white colours as
desired. There are no rules here. Sprinkle with ex</span></span><span style="font-family: Arial, Helvetica, sans-serif;">tra Maldon or other flaky salt.</span>SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-12448416320699275692019-03-30T15:08:00.000-04:002019-03-30T15:08:26.500-04:00Amlou: Moroccan Almond Honey Dip<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT9_BlIEp8s6YWlDwQElJgRwlZTflI4FxD8CWHcQSJ4PrGbTMU4Vbu01R3CZlCc83U0IyRuCawYrKzPloF2rWcxxaJZWEbeGQl_W3IaII-et-2hm0TFL6aR_3htlruYvYWlvG8GZzdZsq/s1600/_MG_1666.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT9_BlIEp8s6YWlDwQElJgRwlZTflI4FxD8CWHcQSJ4PrGbTMU4Vbu01R3CZlCc83U0IyRuCawYrKzPloF2rWcxxaJZWEbeGQl_W3IaII-et-2hm0TFL6aR_3htlruYvYWlvG8GZzdZsq/s640/_MG_1666.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hello.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hi.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a bit awkward. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It’s been a little while. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let me tell you the story of a little simple dip that I
first encountered at <a href="https://www.opentable.ca/r/atlas-restaurant-toronto" target="_blank">Atlas restaurant</a>. It’s taken me so long to post this that
the restaurant has since closed, which is too bad because it was delicious.
Best couscous I’ve ever eaten. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yJGEiEZWz9-ycE0dfWmkYrqlSjrE9QDuRDla1K3OFm0JX0KSHNTRQP5hLsaY08wKDEieaBy_MTC9f60VjJ5hie_-2Yyy_0vcHveo2gQZBIlXV_nRa02dTn_ZJDmEB1nyHqo4cBNqmcqM/s1600/_MG_1659.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yJGEiEZWz9-ycE0dfWmkYrqlSjrE9QDuRDla1K3OFm0JX0KSHNTRQP5hLsaY08wKDEieaBy_MTC9f60VjJ5hie_-2Yyy_0vcHveo2gQZBIlXV_nRa02dTn_ZJDmEB1nyHqo4cBNqmcqM/s640/_MG_1659.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YztU8-UDzgcMO8g7OMTgwifhIa3gvoGyn4Uaczhyphenhypheny_zxOZj2rnhDPcPLePpMfxoNH64_rG433gvX_LpSKm_rPhfwrUTJVIWJf7khsw595B71GvLisjFtJzh2NEQhF9YUffyozA7zr_IE/s1600/_MG_1692.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YztU8-UDzgcMO8g7OMTgwifhIa3gvoGyn4Uaczhyphenhypheny_zxOZj2rnhDPcPLePpMfxoNH64_rG433gvX_LpSKm_rPhfwrUTJVIWJf7khsw595B71GvLisjFtJzh2NEQhF9YUffyozA7zr_IE/s640/_MG_1692.jpg" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyways, I made the dip at home and then I made it again for
my family. Everyone loved it. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just three ingredients and the ability to be scaled up and
down ridiculously easily. Plus, I’m pretty sure it’s some sort of <a href="https://www.youtube.com/watch?v=RIUEZ3AhrVE" target="_blank">non-Newtonian fluid</a>, but I’ve yet to fill a swimming pool with it and try to run across. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is traditionally made with argan oil, but I couldn’t find
any at the grocery store, so I used hazelnut oil instead. Feel free to
experiment with other nut oils. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcZOi9g_XTaaTOa0JrYbjqT38Z4HTTh_gUYj9JrTw_gmbXe6rb51vGynScPlQ5LRgHqwVUF_GpcnUIgC7ILjn0YFwLqVuLKnBTNGxjPoEhzHnBTY7Qx3zQcmSe3a5oBodNM_E7zimIag_/s1600/_MG_1679.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcZOi9g_XTaaTOa0JrYbjqT38Z4HTTh_gUYj9JrTw_gmbXe6rb51vGynScPlQ5LRgHqwVUF_GpcnUIgC7ILjn0YFwLqVuLKnBTNGxjPoEhzHnBTY7Qx3zQcmSe3a5oBodNM_E7zimIag_/s640/_MG_1679.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It’s sweet and salty and so good on a fried pita. At Atlas,
they served this with a fried semolina bread, but I just took a mini pita and
fried it in oil on a skillet. Much easier and just as delicious. You have to
get one of those fluffy mini pitas though. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_41wtfS9Bl3dQ4rBoIbYli51DFTNQ5f0CSx3X4ir3mjuNX8aXqD5fNGaZliaH7a1jk5oCd0C003jzMqzt6tM0Usu_neMzkWvdNnooJEXqKBU9UBnI09HneLcZ1vqd_2TJ_H3tKyZLQ0ZB/s1600/_MG_1698.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_41wtfS9Bl3dQ4rBoIbYli51DFTNQ5f0CSx3X4ir3mjuNX8aXqD5fNGaZliaH7a1jk5oCd0C003jzMqzt6tM0Usu_neMzkWvdNnooJEXqKBU9UBnI09HneLcZ1vqd_2TJ_H3tKyZLQ0ZB/s640/_MG_1698.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Have I distracted you? <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Disappears*<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Amlou</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60 g blanched almond meal<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30 g hazelnut oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 g olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30 g wildflower honey<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients together and served with mini pitas
fried until warm and golden. <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<br />SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-59479279142171366712018-01-14T20:55:00.001-05:002018-01-14T20:55:20.525-05:00Clearly Mai Tai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPgughvjmCV0ujYTRGH-dfYblyvYVBmMHyVIrxjOds6EYWsJ1cUlskIKI3K1MZrFm_AmhBEqIOC1TD-vWSHZcN_h2ZHqz84dkLlwkNth9OQVDZuHcITX8gMiSSU3PdOpdCCyPRiA7g-mb/s1600/_MG_1573.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPgughvjmCV0ujYTRGH-dfYblyvYVBmMHyVIrxjOds6EYWsJ1cUlskIKI3K1MZrFm_AmhBEqIOC1TD-vWSHZcN_h2ZHqz84dkLlwkNth9OQVDZuHcITX8gMiSSU3PdOpdCCyPRiA7g-mb/s640/_MG_1573.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wow, it’s already two weeks into 2018 and I haven’t posted
on this blog in months! It’s not that I haven’t thought about you. I’ve taken
pictures and jotted down ideas, but nothing seems to have actually made it to
posting stage. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let’s not stay mad. It’s a new year and I have an amazing
cocktail recipe for you. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It’s amazing not just because it tastes great, but also
because of how it looks. Who ever heard of a tiki drink that’s crystal clear? This
clarified mai tai tastes just like the old favourite, but is mellower with a
creamier mouthfeel, and looks so much classier than its cloudy cousin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The secret is milk.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yes, milk...<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I added milk to a citrus drink.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8LjKkZxkYjDEcMqmoI2cqDoxWXEbtCinXzBD2509Jn6gnFCVMVZLXt3LfeGKMP8zBhVmZPZO1onaWr57xPvByICpnv0R_WsW8yqKJpOYMmwX5Eo0hY810v8Pnj0rvMwbI-FNY0RnXxBY/s1600/_MG_1547.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8LjKkZxkYjDEcMqmoI2cqDoxWXEbtCinXzBD2509Jn6gnFCVMVZLXt3LfeGKMP8zBhVmZPZO1onaWr57xPvByICpnv0R_WsW8yqKJpOYMmwX5Eo0hY810v8Pnj0rvMwbI-FNY0RnXxBY/s640/_MG_1547.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8yXhsZkwU3CHF_G51VXNR-hedM-E30Pl41oUk0XcaWSMFeV6VFBNO8XuYW4WY7FDYBcQfYXu0ivz4P4rbnhfgUzIXRXcICdv_Lpo5Z1dO_lp0q3V3V09XhQCUHMtRdguNjFSrVJlBq7d/s1600/_MG_1585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8yXhsZkwU3CHF_G51VXNR-hedM-E30Pl41oUk0XcaWSMFeV6VFBNO8XuYW4WY7FDYBcQfYXu0ivz4P4rbnhfgUzIXRXcICdv_Lpo5Z1dO_lp0q3V3V09XhQCUHMtRdguNjFSrVJlBq7d/s640/_MG_1585.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the milk hits that acidic citrus in the cocktail, the
milk proteins curdle, forming a network that binds and traps all the things
that make citrus juice cloudy like broken cell membranes. It also binds other
molecules like tannins (you might recognize this term from wine) that add
bitter or astringent flavours, and colour compounds. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This means that after filtering the liquid through this
network of milk protein curds, you’re left with a crystal clear liquid with
smoother, more rounded flavours. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqhQg62Vuv1yNuf_fXzC_SR_e8M4rSGl-OoQOy8PQLkl5LwRyCCnRjqTrAvlfuDy3-WWKhZgdnFRubw3-O_QbhV9a18BdvDcHnznGw0XgfbURzJnhZVEJModxVIYMsnYrSjHZkv7VIWIl/s1600/_MG_1592.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqhQg62Vuv1yNuf_fXzC_SR_e8M4rSGl-OoQOy8PQLkl5LwRyCCnRjqTrAvlfuDy3-WWKhZgdnFRubw3-O_QbhV9a18BdvDcHnznGw0XgfbURzJnhZVEJModxVIYMsnYrSjHZkv7VIWIl/s640/_MG_1592.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And the beauty is, the same technique can be applied to
pretty much any other citrus cocktail! The procedure is exactly the same. As long
as you add 1/4 cup of milk for every cup of cocktail (1:4 ratio), let the
mixture rest, and be careful when filtering to not disturb the curds too much,
you’re good.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy9CghY8VoOdov_ls6fct1O8ImaM5uW74HnBv0Uqej_K1aTzEFiv0ZR8yQ5nWcy2XAobSHzqjTaJCScnc6I-vSN7ieCBXcUTcE1joWphA5Wg0TNzfmqneuDDQErQf_XQWNoVbx2E5JTEI/s1600/_MG_1596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy9CghY8VoOdov_ls6fct1O8ImaM5uW74HnBv0Uqej_K1aTzEFiv0ZR8yQ5nWcy2XAobSHzqjTaJCScnc6I-vSN7ieCBXcUTcE1joWphA5Wg0TNzfmqneuDDQErQf_XQWNoVbx2E5JTEI/s640/_MG_1596.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So turn up the heat, pretend it’s not -30C and snowing
outside, and drink a (clarified) mai tai!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Don’t forget the tiny umbrella)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Clearly Mai Tai</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5.5 oz lime juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5.5 oz El Dorado 3 year rum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2.5 oz Koloa dark rum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Smith and Cross rum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz El Dorado 12 rum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Cointreau<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Orgeat <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Falernum <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">6 dashes Angostura bitters<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">175 mL whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl or large measuring cup, mix all ingredients
together. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour milk into large bowl. Pour cocktail mix into the milk
(not the other way around). You should see the mixture curdling right away.
That’s good! Let rest in the fridge for at least 1 hour or up to overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Filter through a coffee filter into a clean bottle trying
not to disturb the curds at the bottom of the filter every time you pour some
through – pour slowly! If the mixture is not clear enough for you, you can filter
it through the same filter a second time (don’t clean the filter, it’s the
curds that help with the clarification!). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Serve chilled, neat or on the rocks!</span></div>
<br />
<div class="MsoNormal">
<br /></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-9862262481994338242017-09-10T20:31:00.002-04:002017-09-10T20:31:24.082-04:00Bread and Butter Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMQjOUgGz0SD8QO8Y6pBv4ORKuNXInbe2By4DIHGYW2Eq4-lLD858LlcH1mCIO4nwmud-aBSjMWuyWyOxBVI_Lu_zC2rn7P1wf3fcN1ihkM0ew7qEgBUbIEKdrZecjmPDdIXJCqtRmG3C/s1600/IMG_0563.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMQjOUgGz0SD8QO8Y6pBv4ORKuNXInbe2By4DIHGYW2Eq4-lLD858LlcH1mCIO4nwmud-aBSjMWuyWyOxBVI_Lu_zC2rn7P1wf3fcN1ihkM0ew7qEgBUbIEKdrZecjmPDdIXJCqtRmG3C/s640/IMG_0563.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bread and butter is one of those things that’s so simple,
yet so amazing. I’ve had the conversation with my mother-in-law before – we
could probably survive on bread and butter alone for the rest of our lives. It’s
something you can never resist at a restaurant no matter how much food you know
you’re going to get after.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Eoo2dL4yb3Mknk2c2gOicmpS29MMMsZRipA79WDKaHhumidpWd1qr-a8-sYSpo5jLnONWfRiQ2gg1ZBn6lvtm8ALBnl78BT7O4dFtOLwuzCnOk4P9z3pJds0VBWBBSEt_hzrazJvPYfQ/s1600/IMG_0567.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Eoo2dL4yb3Mknk2c2gOicmpS29MMMsZRipA79WDKaHhumidpWd1qr-a8-sYSpo5jLnONWfRiQ2gg1ZBn6lvtm8ALBnl78BT7O4dFtOLwuzCnOk4P9z3pJds0VBWBBSEt_hzrazJvPYfQ/s640/IMG_0567.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">So I combined bread and butter into an ice cream. That way,
you can have it for dessert too.<o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlw8n9x28_Q8bOcjmzNZdPadBTh8emG7pTuiq7spKDA9Ie68WMMuPXa2KipXuYkAVGH3bScn1jOpawgSqNZUTecd5ud8FH8dH_gB0lYKIDSo5ZdiO5vcRtXOuCFfuMqs4eP79HR41xLoV/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="1141" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlw8n9x28_Q8bOcjmzNZdPadBTh8emG7pTuiq7spKDA9Ie68WMMuPXa2KipXuYkAVGH3bScn1jOpawgSqNZUTecd5ud8FH8dH_gB0lYKIDSo5ZdiO5vcRtXOuCFfuMqs4eP79HR41xLoV/s640/Picture1.png" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">The toasted bread bits are so good, I was tempted to skip the
ice cream part and just eat them. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hhxfhw8Kr10dFH0hadlAofJcLkxImaz7wgVfLD2badUQQ7zleWV2TpnPPbPh8JOghYtOk76GXfWhwnomFwEQqKviVu3AzIo5xGHID8O41p-LrCsmsC32tMG5y_nsnS4craaxjg6skQeO/s1600/IMG_0578.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hhxfhw8Kr10dFH0hadlAofJcLkxImaz7wgVfLD2badUQQ7zleWV2TpnPPbPh8JOghYtOk76GXfWhwnomFwEQqKviVu3AzIo5xGHID8O41p-LrCsmsC32tMG5y_nsnS4craaxjg6skQeO/s640/IMG_0578.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">But the end result was also amazing and a perfect summer into
fall dessert. Ice cream meets the simplest comfort food.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Bread and Butter Ice Cream</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Adapted from <a href="http://www.davidlebovitz.com/brown-bread-ice-cream-recipe/">David
Lebovitz</a></span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 slices brown bread (250 g) crumbled into small bits<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp (1.5 oz) butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (100 g) sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (150 g) sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups heavy cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">6 egg yolks<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the bread bits:</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F and line a baking sheet with parchment
paper.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, combine bread, sugar, and salt. Set aside.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a small pot, brown the butter. Pour over bread mixture in
the bowl and mix well. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Spread mixture out on the baking sheet and bake in the
centre of the preheated oven for 20-30 minutes, stirring every 10 minutes,
until deeply browned and crispy. Try not to snack on all of them before making
the ice cream base.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the ice cream:</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine milk, salt, and sugar in a medium saucepan. Heat over medium until just bubbling stirring
occasionally to help dissolve the sugar.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">As it heats, prepare a large bowl in an ice bath. Pour cream into the bowl. Set a fine mesh strainer nearby. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk egg yolks. Once milk is heated, pour slowly into yolks,
whisking constantly. Pour mixture back
into saucepan and heat, stirring constantly, until thick enough to coat the back
of a spoon. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Strain into cold cream in ice bath. Stir in vanilla. Stir mixture until cool. Cool completely in fridge for at least 4
hours or overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Churn in your ice cream maker according to its instructions
then stir in buttered bread pieces. Freeze.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-89126852612678092782017-07-18T21:40:00.000-04:002017-07-18T21:40:18.670-04:00Chewy Almond Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaCytcmfunF8_aTNhKlGjX2CyRsexeaE0VlDfmlQc7UeFwXfh1wsRt7jyY6oHHY0x0vKRPggAyZwLtd-Ut8P0TOzVFslsKoRD2WHlOgpDUnXWDm_JWu_oUPBxShFo-ZhTX_MMyyulj6XQ/s1600/IMG_0915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaCytcmfunF8_aTNhKlGjX2CyRsexeaE0VlDfmlQc7UeFwXfh1wsRt7jyY6oHHY0x0vKRPggAyZwLtd-Ut8P0TOzVFslsKoRD2WHlOgpDUnXWDm_JWu_oUPBxShFo-ZhTX_MMyyulj6XQ/s640/IMG_0915.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Alex and I went to Italy at the end of May. We started out
in Sicily and then went up to Naples and Sorrento, finally finishing off in
Rome. It was an amazing experience. While there, I definitely made it my goal
to eat and drink as much local food as possible. I tried some things for the
first time (snails) and I had the best of things I had tried before (ricotta).</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHyNLy-W0iKJyhqB0yV9xvQl5wRDSdmxrsZdsCtOwesTycWjq9tDsKRFGVegPq0Gi3mioPkSQdFKWygMOGPcjjbyiaIjd_VG7ZIk9S1U11rj8r8NLIUoEHWZYu0cxxnc4i1ocRheX9GFs/s1600/IMG_0919.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHyNLy-W0iKJyhqB0yV9xvQl5wRDSdmxrsZdsCtOwesTycWjq9tDsKRFGVegPq0Gi3mioPkSQdFKWygMOGPcjjbyiaIjd_VG7ZIk9S1U11rj8r8NLIUoEHWZYu0cxxnc4i1ocRheX9GFs/s640/IMG_0919.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiy6l9PwazbcdJnqknB7_3FLcRaT9Yc7fs0NuocCfN9hEp4N8dJF-HOhulx78vfnAMmWKlH4lNRSH9hrcDTcUwst2LileObTObVamojvyPh0qFMmyxQfIgk80AAA26a-RBWApB0rUud-A8/s1600/IMG_0921.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiy6l9PwazbcdJnqknB7_3FLcRaT9Yc7fs0NuocCfN9hEp4N8dJF-HOhulx78vfnAMmWKlH4lNRSH9hrcDTcUwst2LileObTObVamojvyPh0qFMmyxQfIgk80AAA26a-RBWApB0rUud-A8/s640/IMG_0921.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">But one thing I was disappointed in was the cookies. We
bought cookies in a few places and they always just seemed like I was eating
almond paste. Where was the chew? Where was the crunch? Maybe I’m just not into
the cookies from the region.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_kE1Wc8kPe4wqXKjlK_hbrTl2e2uBfnNJPwzchNH8aewk1h0ZzxKBXQk_uDoc4NJ_97gRbvry7AxAaTqQYsokiHhELJjHy-_uWEHv0o7tp3Zl3faYPlo9qG-V4Koo9jnurzyhihAmM4W/s1600/IMG_0917.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_kE1Wc8kPe4wqXKjlK_hbrTl2e2uBfnNJPwzchNH8aewk1h0ZzxKBXQk_uDoc4NJ_97gRbvry7AxAaTqQYsokiHhELJjHy-_uWEHv0o7tp3Zl3faYPlo9qG-V4Koo9jnurzyhihAmM4W/s640/IMG_0917.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">So anyway, here is a recipe for chewy almond cookies that I
love. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Chewy Almond Cookies</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Adapted from <a href="http://www.kitchensanctuary.com/2015/02/chewy-amaretti-cookies/" target="_blank">Kitchen Sanctuary</a></span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 egg whites<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">280 g almond meal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">280 g sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp (30 mL) amaretto liquor<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Extra sugar and powdered sugar for rolling<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325F and line a cookie sheet with parchment
paper. Prepare two small bowls: one with granulated sugar and one with powdered
sugar. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a stand mixer with a whisk attachment or with a hand
mixer, begin to beat egg whites. Once whites are frothy, add the sugar in a
slow steady stream. Continue beating whites to stiff peaks. Add vanilla and
beat to combine. Add almond meal, salt, and amaretto and fold carefully into
egg whites just until no streaks of flour remain.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Roll dough into golf ball sized balls. The dough should be
slightly sticky, but still fairly easy to roll. If it is way too sticky, add
more flour 1 tbsp at a time until you can roll it. Roll each ball in granulated
sugar and then in powdered sugar. Arrange on parchment lined baking sheet about
1 inch apart. Once the sheet is full, flatten each dough ball slightly with
your fingers.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake in the preheated oven for 15-18 minutes or until golden
but still soft in the middle. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cool on baking sheet for 5 minutes and transfer to a rack to
cool completely. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cookies will keep in a sealed container at room temperature
for at least a week. </span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-91080275634415855872017-06-11T14:58:00.000-04:002017-06-11T15:02:18.453-04:00Korean Corn Chip Esquites Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hOywxNVDyN1HbV66ztxTvwedKIi5Air2c_rbC-yvdv4XWlULk4s1ZvE_ALfJNtEV28NWStw5prlTPC38f0Qa8ritx0HQWHR-Xbi1ie5bIfJJ1t-zzL1jY1GVjiFcDVlkZX7jsWcLbw9D/s1600/IMG_0602.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hOywxNVDyN1HbV66ztxTvwedKIi5Air2c_rbC-yvdv4XWlULk4s1ZvE_ALfJNtEV28NWStw5prlTPC38f0Qa8ritx0HQWHR-Xbi1ie5bIfJJ1t-zzL1jY1GVjiFcDVlkZX7jsWcLbw9D/s640/IMG_0602.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You can thank my friend Rachael for this recipe. She first
introduced me to <a href="http://i.ebayimg.com/images/g/rAIAAOSwaB5XnDxt/s-l300.jpg" target="_blank">these corn chips</a> and I was instantly hooked. You’ve never had
a corn chip like this before (unless of course, you’ve had these). They actually
taste like fresh, sweet corn! That’s why I immediately wanted to use them in a fresh
corn recipe. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;">This recipe is inspired by <a href="http://www.seriouseats.com/recipes/2012/07/esquites-mexican-street-corn-salad-recipe.html" target="_blank">esquites</a>, a Mexican street corn
salad made of grilled corn kernels covered in a creamy, cheesy, spicy sauce.
Except instead of corn, we have these Korean corn chips. <o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_vsKyGKMv_96Insof1_Qv3HMwGOu3iCT0qe_7KnUAfDguOgHnU4mLXuFkivP6Ljm3yvdlhPnNo6A02pUY2weCA4DwgoZn3J9pW2FkwXs7DAkRNLS5g0p1vSnrggl587AOV1xmb8kcJgG/s1600/IMG_0583.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_vsKyGKMv_96Insof1_Qv3HMwGOu3iCT0qe_7KnUAfDguOgHnU4mLXuFkivP6Ljm3yvdlhPnNo6A02pUY2weCA4DwgoZn3J9pW2FkwXs7DAkRNLS5g0p1vSnrggl587AOV1xmb8kcJgG/s640/IMG_0583.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorVysz4w1WzKMETR34wmdJALNtXInf9eXFVRHuQtB7ylV-ddnQuG0_yhpsDJpVCowXjivN-72X-SXKlCfyqw8D1TpIJvE23NTjSqkhzM4bQBK5kdAvYvUS8TQb6oWAYhbK7PPSY1EWaUK/s1600/IMG_0590.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorVysz4w1WzKMETR34wmdJALNtXInf9eXFVRHuQtB7ylV-ddnQuG0_yhpsDJpVCowXjivN-72X-SXKlCfyqw8D1TpIJvE23NTjSqkhzM4bQBK5kdAvYvUS8TQb6oWAYhbK7PPSY1EWaUK/s640/IMG_0590.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">They’re kind of like esquites nachos and they are an
amazingly delicious, crunchy, creamy, sweet, savoury, summer snack. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQNwKgZe-1XtrPQZWOJy_RkcjpmJw2cA8yoKUl1qxpGRHVsUlpt72HHNlOuXMtXlXy8OLpEievFBtgZtoYPw83EhqXY32PRY6ehJvFj2eT8cZ5yBY0FO8_vODfJwlzlXxHAwyaV2Q2bXT/s1600/IMG_0593.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQNwKgZe-1XtrPQZWOJy_RkcjpmJw2cA8yoKUl1qxpGRHVsUlpt72HHNlOuXMtXlXy8OLpEievFBtgZtoYPw83EhqXY32PRY6ehJvFj2eT8cZ5yBY0FO8_vODfJwlzlXxHAwyaV2Q2bXT/s640/IMG_0593.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59u76QJpGYhVrfN2mSvlwnDAK0tQVYcjJGEju_ai3Qs4n31z3O5vAG54OJnkC4h9q7jTaW42auub0f5C9k9UEiD7va7St10CnpJ48Vn5B3rfgJ3lOhHMY5K4aCRQODzbPOZ8VbgrK5LzB/s1600/IMG_0595.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59u76QJpGYhVrfN2mSvlwnDAK0tQVYcjJGEju_ai3Qs4n31z3O5vAG54OJnkC4h9q7jTaW42auub0f5C9k9UEiD7va7St10CnpJ48Vn5B3rfgJ3lOhHMY5K4aCRQODzbPOZ8VbgrK5LzB/s640/IMG_0595.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH8ijNVQ3OvCeHX3plpEra8nauGzEc0Upj56pprCuPh22Ia-xrBHVM4SBBz_bYsVbWV7HlCAC4X56x0kvVFS-im4bV5c4tFKEQ5RLXtsz93D4sAH9Th6nJ0vr4jT7vuJrxo7-km-C7-87/s1600/IMG_0596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH8ijNVQ3OvCeHX3plpEra8nauGzEc0Upj56pprCuPh22Ia-xrBHVM4SBBz_bYsVbWV7HlCAC4X56x0kvVFS-im4bV5c4tFKEQ5RLXtsz93D4sAH9Th6nJ0vr4jT7vuJrxo7-km-C7-87/s640/IMG_0596.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is also super easy to make in large batches and would
make a great “do-it-yourself” snack at a party. Everyone can add as many
toppings as they want. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuK_2mXE6zUIRTw2o-XYpo0tAz0eqP2hbrZPp-RV11pHvGL_W4NmUDwXsF2BY8VHdAVhyphenhyphenxLLBvaGjeBA4SuxZRZRlwIaptWSJt8svkqNEtlqAz5bn0GacK5Tx0Ef2dBauqyHTwWbKfeLP/s1600/IMG_0606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuK_2mXE6zUIRTw2o-XYpo0tAz0eqP2hbrZPp-RV11pHvGL_W4NmUDwXsF2BY8VHdAVhyphenhyphenxLLBvaGjeBA4SuxZRZRlwIaptWSJt8svkqNEtlqAz5bn0GacK5Tx0Ef2dBauqyHTwWbKfeLP/s640/IMG_0606.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It’s time to make a trip to your closest Korean grocery
store and hope they aren’t sold out. <o:p></o:p></span></div>
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<span style="color: #cccccc; font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Korean Esquites Corn Chips</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bag of Crown Korean corn chips<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup mayonnaise<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp lime juice<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic, grated<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp chili powder (or to taste, depending on spice level)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and pepper to taste<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sliced green onion<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cilantro leaves<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crumbled cotija or feta cheese<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place an oven rack in the second highest position and
preheat the broiler (I don’t put it on the top so that it doesn’t burn so fast
and I can control it better). Spread half the corn chips on a parchment lined
baking sheet. Broil for 1 minute and check on them. You want them to get brown,
but it’s easy to overshoot and char them. Go in 20 second bursts until it looks
right. Set aside to cool. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl, combine mayonnaise, lime juice, garlic, chili
powder, salt, and pepper to make a thick but pourable sauce (add more lime
juice or mayo as necessary). <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange chips on a plate or in a bowl. Drizzle with sauce.
Top with green onion, cotija or feta, and cilantro. Enjoy!</span><o:p></o:p></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-60144619513800320732017-05-22T22:13:00.002-04:002017-05-22T22:13:49.144-04:00Rhubarb Almond Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErTByH_SOv1F-0KeYzU2ESpGka12rhZp2pw_NI2oPAfFlU00xJi2ZvyxEBa_oMMYDtOSSDRV9VLMYHfgLFnltB8tL_4uQb5hqODm-4ZM2X897TFfveA-OGUx7cUQUluNcd_NHSPYDc4au/s1600/IMG_0894.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErTByH_SOv1F-0KeYzU2ESpGka12rhZp2pw_NI2oPAfFlU00xJi2ZvyxEBa_oMMYDtOSSDRV9VLMYHfgLFnltB8tL_4uQb5hqODm-4ZM2X897TFfveA-OGUx7cUQUluNcd_NHSPYDc4au/s640/IMG_0894.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spring had a late start this year, but I think we finally
made it. The farmer’s market on my way to work every Tuesday finally opened and
I couldn’t resist the rosy bunches of rhubarb. In fact, I actually turned
around about 50 metres after passing just to get my hands on one. I also couldn’t
resist taking pictures of all the blooming things I’ve finally been seeing. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzScfbnT_S4sWmyN7oGAiGv7OE18DrsxhuWyyll4HrxHMRCXsE_1YnLKkwmxlV1BCRYk72LSMZk70_qb5FAaFwqod33kfTF1vWWA2dIzWvS1BahivUjuRNZ86yLYg8jiBRnvs9_OYKYYT/s1600/IMG_0867.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzScfbnT_S4sWmyN7oGAiGv7OE18DrsxhuWyyll4HrxHMRCXsE_1YnLKkwmxlV1BCRYk72LSMZk70_qb5FAaFwqod33kfTF1vWWA2dIzWvS1BahivUjuRNZ86yLYg8jiBRnvs9_OYKYYT/s640/IMG_0867.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSd3tUrir5Y8KDjE-wPogz_bs8zkSZ_Iuh3YDSBVJjMj3z2SuIqRzzcuetXSa0PjNawLYEFWPZ6KprHHrPCtuv-0OaIY5viXMTSJQA-2Qej7IQjwapu9N0dPtR_rh79TUJXlD1VXI3hdh/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSd3tUrir5Y8KDjE-wPogz_bs8zkSZ_Iuh3YDSBVJjMj3z2SuIqRzzcuetXSa0PjNawLYEFWPZ6KprHHrPCtuv-0OaIY5viXMTSJQA-2Qej7IQjwapu9N0dPtR_rh79TUJXlD1VXI3hdh/s640/Picture1.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyTmFBmE6PdWz-yBnUvMUU2rLBAotgd2aAM-2KJrXAHOPUJ3OnY3DF_ub9Jhc7wCUDj8tjcD7S6iQoRAsZRqTbMqcbL4UO2CK9XzQSmnhrnAKoIGdiKjvNGy4JW9WtAXP-N6fM26-H6tE/s1600/IMG_0872.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyTmFBmE6PdWz-yBnUvMUU2rLBAotgd2aAM-2KJrXAHOPUJ3OnY3DF_ub9Jhc7wCUDj8tjcD7S6iQoRAsZRqTbMqcbL4UO2CK9XzQSmnhrnAKoIGdiKjvNGy4JW9WtAXP-N6fM26-H6tE/s640/IMG_0872.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When I was younger, I used to suck on tart rhubarb stalks
out of the garden or eat the crunchy stems raw dipped into sugar. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">Now that I’m older, I can make more sophisticated rhubarb things like <a href="http://www.smartcookiebakes.com/2013/03/st-germain-and-elderflower-rhubarb.html" target="_blank">bubbly cocktails</a> or tarts. This
recipe has a lot of steps, but the cool thing is, the tart shell plus almond
filling (call it <a href="http://www.smartcookiebakes.com/2014/09/chocolate-cherry-almond-galette.html" target="_blank">frangipane</a> if you’re feeling fancy), can be paired with almost
any sour fruit. How about some cherries or plums? <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvhg9spVusluS59V_7P6l-kxKuzZv0hP3NR9DFqr4680j_uvlSAzOh4LV7p9ZKT1uTEZW2naHMzzuiGmMPFJ_2fTsocCmgvWzmiyLPZLUYQh9rwcmkL_QO_4HGSlVsBviSbRBCokPtikN/s1600/IMG_0885.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvhg9spVusluS59V_7P6l-kxKuzZv0hP3NR9DFqr4680j_uvlSAzOh4LV7p9ZKT1uTEZW2naHMzzuiGmMPFJ_2fTsocCmgvWzmiyLPZLUYQh9rwcmkL_QO_4HGSlVsBviSbRBCokPtikN/s640/IMG_0885.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvhg9spVusluS59V_7P6l-kxKuzZv0hP3NR9DFqr4680j_uvlSAzOh4LV7p9ZKT1uTEZW2naHMzzuiGmMPFJ_2fTsocCmgvWzmiyLPZLUYQh9rwcmkL_QO_4HGSlVsBviSbRBCokPtikN/s1600/IMG_0885.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfRVlRfW_c1bu7T2efJmJORqwe2-pBPpQTUyGUMutnYbTIgdrL8Sy_0cF3bUkctqZh5eDQmePMPgh3akmaZndOOERrqMdtH7yfn9l5duujLNJGOGIdTbW2HNbWKOzMFlx4m8U98I1wSWT/s1600/IMG_0876.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfRVlRfW_c1bu7T2efJmJORqwe2-pBPpQTUyGUMutnYbTIgdrL8Sy_0cF3bUkctqZh5eDQmePMPgh3akmaZndOOERrqMdtH7yfn9l5duujLNJGOGIdTbW2HNbWKOzMFlx4m8U98I1wSWT/s640/IMG_0876.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH2vMzZRFnNquc09jpSzOzS_6cOIbivjxgLItw2bmDUzUd8KsxevOF2VoGzMZo60QuH8Eo7rNT8BeJmIqcgfhkv7s_X5Hci_ZwpSF2sOS1O1y_5vspLYMOlFNc7TWLR4rhEoDxE3z_NXT/s1600/IMG_0889.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH2vMzZRFnNquc09jpSzOzS_6cOIbivjxgLItw2bmDUzUd8KsxevOF2VoGzMZo60QuH8Eo7rNT8BeJmIqcgfhkv7s_X5Hci_ZwpSF2sOS1O1y_5vspLYMOlFNc7TWLR4rhEoDxE3z_NXT/s640/IMG_0889.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It would also be great served with some whipped cream on the
side. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So don’t worry, take your time. If you managed to wait until
spring made it, you can wait a little while longer for this tart. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAzY5ZJsdWjI3Oj_kg8YldOTreYWGnrIA_WcrJArhbx8jJn5GMe6coodf0cVCLh38J3GCkcYEBx3geEwbh0fpZ_Byiy9cbEdn46btA4n_wcD8Jwf0i7BdjQLuEe1ZnS8dvBxVxS6SGXLW/s1600/IMG_0874.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAzY5ZJsdWjI3Oj_kg8YldOTreYWGnrIA_WcrJArhbx8jJn5GMe6coodf0cVCLh38J3GCkcYEBx3geEwbh0fpZ_Byiy9cbEdn46btA4n_wcD8Jwf0i7BdjQLuEe1ZnS8dvBxVxS6SGXLW/s640/IMG_0874.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Rhubarb Almond Tart</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Makes 1 5x13 inch tart</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Rhubarb and glaze:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch forced or regular rhubarb, stalks cut to width of your tart pan<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup (50 g) sugar per cup of water<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lemon juice per cup of water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Crust:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (100 g) sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups (163 g) all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 tbsp (1 stick, 4 oz) cold, unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1-2 tbsp milk<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Almond filling:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7 tbsp (3.5 oz) butter, room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup almond meal<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (100 g) sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup (43 g) all-purpose flour</span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the rhubarb:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large, shallow pan big enough to accommodate your
rhubarb in a single layer, check how much water it takes to just cover the
rhubarb. This will determine how much sugar and lemon juice to add. Combine
sugar, water, and lemon juice and bring to a simmer. Add rhubarb and simmer
over low heat for about 5 minutes or until just tender, but still retaining its
colour and not mushy or falling apart (if you’re not using forced rhubarb, the
colour will not be as vibrant). Set aside to cool for at least 1 hour or
overnight.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the crust:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk flour, sugar, and salt. Add butter
and work with your fingers or a pastry cutter until mixture is crumbly and
largest butter pieces are only the size of peas. Add 1 tbsp of milk and work
with your fingers until dough comes together. If it doesn’t come together about
1 minute, add more milk 1 tsp at a time until it does. Wrap tightly in plastic
wrap and refrigerate for 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On a lightly floured surface, roll out dough to fit your
tart pan (about 1 cm thick). Transfer dough to tart pan and pat into nooks and
crannies using your fingers. If the dough rips, don’t worry, just patch it up
with any extra overhanging dough bits. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prick bottom of tart all over with a fork and freeze dough
for about 15 minutes. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, preheat oven to 350F. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After freezing, you can line dough with parchment and fill
with rice, beans, or pie weights to blind bake. You don’t have to, but the
dough will puff up/sink more if you don’t. Be warned! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake tart shell at 350 in the center of the oven for 12-15
minutes, or until the bottom appears dry when you remove the parchment. Set
aside on a wire rack while you make the filling.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Don’t turn the oven off yet!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the filling:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a mixer, blend together butter, almond meal, and sugar
until well combined. Add eggs one at a time, mixing after each addition. Scrape
down the sides of the bowl and mix for another 10 seconds. Add flour and stir
until combined.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour prepared filling into pre-baked tart shell and return
to oven for another 20-25 minutes at 350F, or until filling is set and springs
back in the center when lightly pressed. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Set aside to cool on a rack. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">(Now you can turn off the oven)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the glaze:</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the rhubarb from the liquid and set aside. Reduce the
syrup, swirling the pan occasionally until deep pink, thick, and syrupy. Set
aside to cool slighty.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">To assemble:</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arrange rhubarb on top of tart, nestling the pieces snugly
together. Brush glaze onto rhubarb. Refrigerate for 30 minutes.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Best the day it is made. </span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-65712680720476316342017-04-09T14:09:00.000-04:002017-04-09T14:09:04.654-04:00Froot Loop Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBkM_FE3N_CLDqb0nM-XzNoq5Ulr7svwh009foerzwucY-rvHNVqcdc5txr0qoFyTWJ_tfAk81Ag5ENoeYN2qhUsKBQqmUy5RMIpAffXSuLh8f0Y599gHcgY2maNsZGQGntu7wN0BO9Eo/s1600/IMG_0534.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBkM_FE3N_CLDqb0nM-XzNoq5Ulr7svwh009foerzwucY-rvHNVqcdc5txr0qoFyTWJ_tfAk81Ag5ENoeYN2qhUsKBQqmUy5RMIpAffXSuLh8f0Y599gHcgY2maNsZGQGntu7wN0BO9Eo/s640/IMG_0534.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">A while ago, after eating ice cream with cinnamon toast crunch, I had the idea of baking with cereal. Until today, I only got as far as this <a href="http://www.smartcookiebakes.com/2016/07/cereal-white-russians.html" target="_blank">cereal milk white Russian</a>. Now I’m adding this cake to our cereal repertoire.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmER4iLxNGrLGmoj4s9IlWF_Cs2fQaGeONV2ZUYldSn9s3wjvcw9BbfkUTbwl7jpQL91sNsTkcWDPACAe2zo9cYqt0LPoz33ldHOFUP57A26dM0oItoL2Oq8Kzbz0V8wRyDXV-SzJZfS4s/s1600/IMG_0494.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmER4iLxNGrLGmoj4s9IlWF_Cs2fQaGeONV2ZUYldSn9s3wjvcw9BbfkUTbwl7jpQL91sNsTkcWDPACAe2zo9cYqt0LPoz33ldHOFUP57A26dM0oItoL2Oq8Kzbz0V8wRyDXV-SzJZfS4s/s640/IMG_0494.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVMe9GAouP-NDOMRzzKXqLpJSaFQYNcUJtrepQ6SpAmXl_2N3D9fAfdP9nRakt2M4Az-ePNNhKsE_pK0w-ZDbsmj6JbTbEuOiqHBv7l7IlI18eBWEzzYy51T-cGDySygms-26P_Nbz8mH/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVMe9GAouP-NDOMRzzKXqLpJSaFQYNcUJtrepQ6SpAmXl_2N3D9fAfdP9nRakt2M4Az-ePNNhKsE_pK0w-ZDbsmj6JbTbEuOiqHBv7l7IlI18eBWEzzYy51T-cGDySygms-26P_Nbz8mH/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wouldn’t it look beautiful on your <a href="http://www.smartcookiebakes.com/2016/03/easter-babka-polish-yeast-cake.html" target="_blank">Easter table</a>? Colourful, pastel, and perfect for celebrating the beginning of spring. I actually wasn’t sure how the colours would come out after baking, but they turned out beautifully! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F9PkGGahGBQHrcK8eIFtWhDJWqKg2nv7tU6Ngn8x4erDWG8Q1msVnNJ1EOYlbqT1he0gPoH0VAnpX3819up7keo07vzNZbE5vgK0QzZC4vcY6G1NkzhVFp1tMO9xTAxOivltWNELmWQv/s1600/IMG_0538.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F9PkGGahGBQHrcK8eIFtWhDJWqKg2nv7tU6Ngn8x4erDWG8Q1msVnNJ1EOYlbqT1he0gPoH0VAnpX3819up7keo07vzNZbE5vgK0QzZC4vcY6G1NkzhVFp1tMO9xTAxOivltWNELmWQv/s640/IMG_0538.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTrJTnYv2lIvMCfo6Ril3NZOi34oN4YvDA5u39HZOz8ZA4NmKbwpOMtHNBf9Tt7dqX4IcxWizBvpEb6UsLR8OlXaGn-XUEmiHHumO1mchKAcCD_Y2Uznx2QCiDOUcqhoZn52uHolBi0f-/s1600/IMG_0553.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTrJTnYv2lIvMCfo6Ril3NZOi34oN4YvDA5u39HZOz8ZA4NmKbwpOMtHNBf9Tt7dqX4IcxWizBvpEb6UsLR8OlXaGn-XUEmiHHumO1mchKAcCD_Y2Uznx2QCiDOUcqhoZn52uHolBi0f-/s640/IMG_0553.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLLwWVHRyiGtdzSqJmty4rokwR2t2soR0QxvasqtvRcbYiqxJ62CruHdObuxJrFn4pHXvYtGCDB5gBgY0nFdwhtn1j8cGhTB2WCwXt42sUjnXLXzf7OWSodmkYJWhO6tKJ9SDF_TaosM1/s1600/IMG_0551.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLLwWVHRyiGtdzSqJmty4rokwR2t2soR0QxvasqtvRcbYiqxJ62CruHdObuxJrFn4pHXvYtGCDB5gBgY0nFdwhtn1j8cGhTB2WCwXt42sUjnXLXzf7OWSodmkYJWhO6tKJ9SDF_TaosM1/s640/IMG_0551.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />And yes, I sorted a box of Froot Loops to make this cake. It was surprisingly relaxing and is also a perfect job to keep kids occupied while you bake. And if you have kids, maybe you already have a box of Froot Loops lying around the house. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi1OKSRidyhcttMRacIkhkAwID5r_pDutnncGWEYwOeXvKdAU2sid8Lb-q_HU3tvJVEcP22tcuOEnbecbeDnA4LnTGSDODgVz8zbkDYvQrQIYzU4kKuBueWGPoYzIeOIrr0atnxRlGHzK/s1600/IMG_0515.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi1OKSRidyhcttMRacIkhkAwID5r_pDutnncGWEYwOeXvKdAU2sid8Lb-q_HU3tvJVEcP22tcuOEnbecbeDnA4LnTGSDODgVz8zbkDYvQrQIYzU4kKuBueWGPoYzIeOIrr0atnxRlGHzK/s640/IMG_0515.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nVn3sFYgz1OnFQSTlI4efzCKIu8kuLzk8qW2ZZ1d6hQQcrm3RzDYgEWGcfkpnBizWNmu9wNstBROoVCnxX1QkVwPnTm1au88yIa900v80DiNDoEqEV0sY_r75QL5_0t0LBHf4H-RINAf/s1600/IMG_0557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nVn3sFYgz1OnFQSTlI4efzCKIu8kuLzk8qW2ZZ1d6hQQcrm3RzDYgEWGcfkpnBizWNmu9wNstBROoVCnxX1QkVwPnTm1au88yIa900v80DiNDoEqEV0sY_r75QL5_0t0LBHf4H-RINAf/s640/IMG_0557.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />Though it looks fancy, it’s actually no harder than making a regular old vanilla cake. Take as much or as little time as you want decorating. Be precise or haphazard. There’s no rules when it comes to cereal cakes except to enjoy.<br /><br />Happy Easter!<br /><span style="color: #999999; font-size: x-large;"><br />Froot Loop Cake</span><br /><span style="color: #ea9999;">Makes 1, 3-layer 7” cake</span><br /><br />1 box Froot Loops, sorted by colour<br />5 large egg whites (150 grams)<br />3/4 cup whole milk <br />2 1/4 teaspoons vanilla extract <br />2 1/2 cups (285 grams) cake flour<br />1 3/4 cups (350 grams) sugar<br />1 tablespoon + 1 teaspoon (19.5 grams) baking powder <br />3/4 teaspoon salt <br />12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes<br /><br /><span style="color: #ea9999;">For the cake:</span><br /><br />In a food processor or spice grinder, grind about 1 cup of each colour of Froot Loops into a fine powder. Save some whole for (snacking on and) decorating the finished cake later.<br /><br />Preheat oven to 350F. Prepare 3 x 7” cake pans by greasing them using butter or shortening (I like to use shortening because it’s nice and soft and doesn’t cause cake edges to get crispy), lining the bottom with a parchment paper round and greasing that lightly as well. Flour greased cake pans.<br /><br />In a medium bowl whisk together egg whites, 1/4 cup of milk, and vanilla. Set aside.<br /><br />In a large bowl or the bowl of an electric mixer whisk together dry ingredients. <br /><br />Using a hand mixer or the paddle attachment of your stand mixer, add the butter and remaining 1/2 cup of milk to the dry ingredients and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.<br /><br />Add the egg mixture in 3 separate batches, beating for about 20 seconds and scraping down the sides of the bowl with a rubber spatula after each addition. <br /><br />Divide the batter into 3 bowls, ideally weighing with a kitchen scale to get even layers. Add 2-3 heaping tablespoons of ground up froot loops to each bowl and stir gently until incorporated. To get the colours I got, use the green, orange, and purple colours in the cake layers. Scrape the batter into prepared pans, spreading to even the tops. <br /><br />Bake cakes for 25-35 minutes in the centre of the preheated oven or until a cake tester comes out clean when inserted into the center. Do not overbake or the cake will come out dry! You can check it as early as 20 minutes (but not before) and once you feel it’s close, use 2-3 minute intervals between checks. <br /><br />Let cool on wire racks for 10 minutes before loosening the sides with a small metal spatula or knife, and inverting onto the wire racks. Gently turn cakes back up, so the tops are up and cool completely.<br /><br /><span style="color: #ea9999;">For the fluffy vanilla frosting:</span><br /><br />3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes<br />3.5 cups (400 g) icing sugar<br />3 tablespoons milk<br />1 tablespoon vanilla extract<br /><br />If you don’t have a stand mixer, you’ll get tired and sore making this frosting. Proceed at your own risk.<br /><br />In your stand mixer fitted with a paddle attachment, whip butter on medium speed for 8 minutes, until white and very smooth.<br /><br />Add the rest of the ingredients and mix on low speed until combined. Increase speed to high and whip for 6 minutes. <br /><br />Place 1 cup of frosting into each of two bowls, add 2-3 heaping tablespoons of ground froot loop powder (yellow and pink), and mix until combined.<br /><br />Leave the remaining frosting as white.<br /><br /><span style="color: #ea9999;">To assemble:</span><br /><br />If you want the hole in the centre of the cake, use a biscuit cutter to cut a 2 inch circle out of each cake layer. If your cutter is not tall enough, use a round cookie cutter to mark the circle and then use a knife to cut the circle out of the cake layer. <br /><br />Starting with the green cake layer, spread the yellow frosting on top. Stack orange cake layer on top and spread with pink frosting. Finish with the purple cake layer. Using the white frosting, frosting the whole outside (and inside the hole) of the cake, using as much or as little frosting as you like. <br /><br />Use leftover whole froot loops to decorate the cake. For the effect I got, create a colour pattern of froot loops in a ring around the bottom of the cake. For the next row, place the froot loops above the gaps in the layer below, so each colour line becomes diagonal. Continue about halfway up the cake.</span><div class="MsoNormal">
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-57174456809726149432017-03-12T20:47:00.000-04:002017-03-12T20:53:05.354-04:00Green Cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTBC6slBGrTlSKnN23nTGE-7NLzJY7M42MzpgyHM2N2ii9D5r10nxZmISy6u70CYe2aq0aIWhr8lhfSV7ySZxalWkSIvsHlMq1VHrdd56Gr_RY5mvQ-SARoKnyAzJhMbKTDZ7aiIVrc7o/s1600/IMG_0419.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTBC6slBGrTlSKnN23nTGE-7NLzJY7M42MzpgyHM2N2ii9D5r10nxZmISy6u70CYe2aq0aIWhr8lhfSV7ySZxalWkSIvsHlMq1VHrdd56Gr_RY5mvQ-SARoKnyAzJhMbKTDZ7aiIVrc7o/s640/IMG_0419.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sometimes things just come together. I started this cocktail
with some bright green cucumber juice and decided to pair it with everything
else green. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUatFJQeZ0A1F1N9XcGU_Ulk0A1dv2ztfQVfRrY7cKM2dNQDT5HiICDD1qRvG8lKXi_6EkZR40SuMu9wqFvDM3fnU-UNkUvnnL97tCjX1j6NH7OP6q48Rz4dWS4JTEQ0HJ1Dvat9KPHAr/s1600/IMG_0392.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUatFJQeZ0A1F1N9XcGU_Ulk0A1dv2ztfQVfRrY7cKM2dNQDT5HiICDD1qRvG8lKXi_6EkZR40SuMu9wqFvDM3fnU-UNkUvnnL97tCjX1j6NH7OP6q48Rz4dWS4JTEQ0HJ1Dvat9KPHAr/s640/IMG_0392.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And it worked.<o:p></o:p></span></div>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;">The colour is stunning, the taste is balanced and fresh. If
you could ever feel healthy drinking a cocktail, this would be the one. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfOCMBbx1oeXSdUHoPdSfoTZ2K-RO6U8wX3Tm7cbAWzhvTs2LYi_7J3STQbU6HFV1e31QsVK9vmcwJF4Mkv_St4Vls53NuIaNFO9OaAPcgwWyLmI2mPJey21VMigY64yu2x22DPRxYlOG/s1600/IMG_0395.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfOCMBbx1oeXSdUHoPdSfoTZ2K-RO6U8wX3Tm7cbAWzhvTs2LYi_7J3STQbU6HFV1e31QsVK9vmcwJF4Mkv_St4Vls53NuIaNFO9OaAPcgwWyLmI2mPJey21VMigY64yu2x22DPRxYlOG/s640/IMG_0395.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_p2fw-tPoWSw48Aa6sm8b8GMnddAUdhxgmTak7uXTXQkLyfoLGNNcfWQHmCVTbR2BoKV4dOO7KUA0-K2AzSQZJZsgbP7oAnetgDYlMd-2_1vyc97dlVF-QNMiHpmkuVMJQ_4Br2IEsEO9/s1600/IMG_0416.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_p2fw-tPoWSw48Aa6sm8b8GMnddAUdhxgmTak7uXTXQkLyfoLGNNcfWQHmCVTbR2BoKV4dOO7KUA0-K2AzSQZJZsgbP7oAnetgDYlMd-2_1vyc97dlVF-QNMiHpmkuVMJQ_4Br2IEsEO9/s640/IMG_0416.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A natural and much more delicious alternative to green beer
this St. Patty’s Day!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Looking for more St. Patty's Day inspiration?</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="http://www.smartcookiebakes.com/2013/03/green-herb-butter.html" target="_blank">Green Herb Butter</a></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="http://www.smartcookiebakes.com/2013/03/chocolate-stout-cakes-with-white.html" target="_blank">Chocolate Stout Cakes With White Chocolate Whiskey Glaze</a></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="http://www.smartcookiebakes.com/2013/03/irish-coffee.html" target="_blank">Irish Coffee</a></i></span></div>
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<span style="color: #999999; font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">Green Cocktail</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #ea9999;">Makes 2 cocktails</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz gin<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz cucumber juice (To make cucumber juice, puree 1
cucumber in a blender and strain through some cheesecloth)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 oz lime juice<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 oz simple syrup<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz chartreuse<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lime twists for garnish<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shake all ingredients in a cocktail shaker with ice. Strain into a coupe glass. Garnish with a
lime twist.</span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-22342406147009460212017-03-01T17:19:00.000-05:002017-03-01T17:28:41.756-05:00Celery Salad (And The Perfect Soft-Boiled Egg)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfKX7b6zmoVgZWffagMhEUDC3czo1vjraTYOCMpDSkuQ6_e-LTmdD4nFTIUWsxZ9gh6oDcyd1aGaW2bWsOWSTcl-JA0rVYVi4zCbJpqKh9THEPpXJgHHJD55KCWc8AxlxR_Of1AF74p6p/s1600/IMG_0440.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfKX7b6zmoVgZWffagMhEUDC3czo1vjraTYOCMpDSkuQ6_e-LTmdD4nFTIUWsxZ9gh6oDcyd1aGaW2bWsOWSTcl-JA0rVYVi4zCbJpqKh9THEPpXJgHHJD55KCWc8AxlxR_Of1AF74p6p/s640/IMG_0440.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you read my blog at all regularly, you’ll know I don’t
often post salads. I’ve dabbled <a href="http://www.smartcookiebakes.com/2015/01/grapefruit-sumac-salad-and-new-year.html" target="_blank">here</a> and <a href="http://www.smartcookiebakes.com/2013/03/kale-cucumber-and-kiwi-salad.html" target="_blank">there</a>, but the truth is, I don’t
really like salads. Especially ones with lettuce.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Plenty More cookbook by Yotam Ottolenghi is the cookbook
that contains by far the most salads I’ve made and eaten (and liked!). This is
one of those salads.<o:p></o:p></span></div>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;">If you’re like me, you buy celery and use a couple of stalks
to make a soup or a stuffing or something good and then you don’t know what to
do with the remaining million stalks. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Eating plain celery, to me, is one of the
most depressing things. Sorry celery lovers!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoE9V4MqIOGUbJlVc65mDg9ObWcKvZUYrfIwLaz_jbTl8Am2eEdkg956B5ylFKuy_mM5yKSyHPoDKJ11XV7IjvPTabT1iL9urm08pP3GWniNwNr4Pd2cEuLJDHz2PHiCMMNkR1-7uZLoCu/s1600/IMG_0422.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoE9V4MqIOGUbJlVc65mDg9ObWcKvZUYrfIwLaz_jbTl8Am2eEdkg956B5ylFKuy_mM5yKSyHPoDKJ11XV7IjvPTabT1iL9urm08pP3GWniNwNr4Pd2cEuLJDHz2PHiCMMNkR1-7uZLoCu/s640/IMG_0422.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN0wQpIlsLDyizajPaoFn71o90i8FrvX68ODnyZgVtgPemjaU5tsg1RDtp9jMd6WxPgrT5hOU_Dk6TCvS0EWNh-RRTtiLrQj-7d2cvOVdCNi-XqfGZnFz6T1h8oBZJIGB-32rKFh91ADd/s1600/IMG_0442.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN0wQpIlsLDyizajPaoFn71o90i8FrvX68ODnyZgVtgPemjaU5tsg1RDtp9jMd6WxPgrT5hOU_Dk6TCvS0EWNh-RRTtiLrQj-7d2cvOVdCNi-XqfGZnFz6T1h8oBZJIGB-32rKFh91ADd/s640/IMG_0442.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This salad is now my go-to recipe to save me from leftover
celery. It’s crunchy, green, bright, and contains no lettuce!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FKM1PCuBai4yQm_VcwYrR1Dhg6vbCmuu5O2-v5DC9QZCvkFFVsFXWCQqz6qWccCrGG-Q8ueOGMrlB5HrrXpjUVNbFzBaLnfTXeUD7b89gnbFA2fpP3X1imcSMcG6HVUgPHAEpvSGj5oh/s1600/IMG_0436.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FKM1PCuBai4yQm_VcwYrR1Dhg6vbCmuu5O2-v5DC9QZCvkFFVsFXWCQqz6qWccCrGG-Q8ueOGMrlB5HrrXpjUVNbFzBaLnfTXeUD7b89gnbFA2fpP3X1imcSMcG6HVUgPHAEpvSGj5oh/s640/IMG_0436.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And it’s perfectly adaptable to help you get rid of other
odds and ends from the fridge too. I’ve made it the way I wrote in the recipe
below. But I’ve also skipped the capers (didn’t have any) and added some sliced
green radish that I had lying around. I’ve replaced feta with goat cheese. I’ve
used red or white onion, depending on which I had on hand. Skip the egg and cheese if you’re
vegan. Do what you need to do. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIOi7YeGcziXzGIcRebV5ts75RKM-mnk46V-zPnigDbMvTFdIUNEZjI4J_OLwuTDXvmjQXvomlLJYIY4A-YppZXg_LuPIxmIA-ys78zzFZl5nqDhJ7pyK4Y28SZwy_fYs-oCmEzcTQ5W-/s1600/IMG_0431.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIOi7YeGcziXzGIcRebV5ts75RKM-mnk46V-zPnigDbMvTFdIUNEZjI4J_OLwuTDXvmjQXvomlLJYIY4A-YppZXg_LuPIxmIA-ys78zzFZl5nqDhJ7pyK4Y28SZwy_fYs-oCmEzcTQ5W-/s640/IMG_0431.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And then feel healthy and congratulate yourself cause you
ate salad. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;">Celery Salad (And The Perfect Soft-Boiled Egg)</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #ea9999;">Adapted from the <a href="https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212" target="_blank">Plenty More</a> cookbook</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8 stalks of celery, sliced thinly on the diagonal (keep the
leaves if your celery has leaves. Include these too!)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 green bell peppers, seeded and cut into thin strips<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 red or white onion, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 green chili peppers (with or without seeds, your choice!),
sliced into thin rings<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 lemons, segmented, fruit and juices reserved (if you don’t
know how to segment citrus, <a href="http://www.smartcookiebakes.com/2015/01/grapefruit-sumac-salad-and-new-year.html" target="_blank">check out my explanation here</a> – and watch out for
any cuts on your hands…)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup parsley leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cilantro leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp capers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt, divided<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup crumbled feta (or chunks of goat cheese)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Soft-boiled eggs (see instructions below)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix celery, green pepper, and onion with 1/2 tsp salt and
let sit for 30 minutes until the veggies soften and start to let out some
juices. These will form part of the “dressing”.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the chili peppers, lemon, parsley, cilantro, capers, and sugar.
Season with salt and pepper to taste.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dole out onto plates and top with feta and a soft-boiled
egg. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #ea9999; font-family: "arial" , "helvetica" , sans-serif;">The perfect soft-boiled egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">There could be a whole blog post on this topic alone and
people have written them. This is my favourite method to cook a perfectly runny
soft-boiled egg. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil the water first with NO EGGS in it. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">[If you add the eggs to the water right away, they may be in
there for different amounts of time depending on how hot your water was to
start, how big a pot you used, how many eggs you were boiling at once, etc. If
you add the eggs to boiling water, you know it’s at 100C!]<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Gently lower the eggs into the water using a spoon. The
water should still be boiling. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Time 6.5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove pot from heat, drain water, and rinse immediately
with cold water to stop the cooking process. Peel and enjoy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com2tag:blogger.com,1999:blog-6906386887161556915.post-32996589001837109952017-02-08T14:31:00.000-05:002017-02-08T14:31:14.501-05:00Molten-ish Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3dzczXIqLDnASueqdhjUjf6EvnGN6X3UB7R_QGi5abeOp8UrCsSQ2jfp4aRNPF-FreFGK_46aq9sywru3rH9CBaA0J3zmwb0F6WmeqtDl7O4eUdCos3qS27nRjZHkigoXGdVUO9W48QI/s1600/IMG_0479.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3dzczXIqLDnASueqdhjUjf6EvnGN6X3UB7R_QGi5abeOp8UrCsSQ2jfp4aRNPF-FreFGK_46aq9sywru3rH9CBaA0J3zmwb0F6WmeqtDl7O4eUdCos3qS27nRjZHkigoXGdVUO9W48QI/s640/IMG_0479.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">The other day I was craving a chocolate dessert and I came
across <a href="https://food52.com/blog/15784-this-molten-ish-chocolate-cake-will-not-sabotage-you?src=promo_bundle%3Futm_source%3DFacebook&utm_medium=SocialMarketing&utm_campaign=Social" target="_blank">this recipe on Food 52</a> for an ooey gooey molten-ish chocolate cake. The
article begins by explaining how difficult molten chocolate cakes can be to
unmold and then goes on to say that the authors have created a foolproof
recipe. It seemed like the perfect Friday night dessert. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">Of course I made the mistake of not actually reading <a href="https://food52.com/recipes/40653-ooey-and-gooey-double-baked-chocolate-cake" target="_blank">the recipe instructions</a> (which appear in a separate link). <o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">That Friday, as I began to make the cake, I was surprised
that it wasn’t easy at all. It’s definitely no <a href="http://www.smartcookiebakes.com/2016/02/five-minute-chocolate-cake-with-two.html" target="_blank">one-bowl chocolate cake</a>!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">But I trucked on.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xDTCrKITiPM-ACUxNg3hmOA4Nycb3Aa2_XaTHDX532k-n_56eoYBhyphenhyphenAKHjK-0Xkq61HZ0tbHBCeuXfvhoko4wxni9Y329TwycqgRBdsAQUrDM2AvE5A6qTH94ttZDbI7yJhS1bLEu2b4/s1600/IMG_0452.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xDTCrKITiPM-ACUxNg3hmOA4Nycb3Aa2_XaTHDX532k-n_56eoYBhyphenhyphenAKHjK-0Xkq61HZ0tbHBCeuXfvhoko4wxni9Y329TwycqgRBdsAQUrDM2AvE5A6qTH94ttZDbI7yJhS1bLEu2b4/s640/IMG_0452.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Wait, what? They want me to bake this cake twice and cool
completely in between??<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">That was the final straw. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I followed the recipe amounts but I changed the baking
instructions. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">The purpose of their somewhat complicated baking strategy was
to create a sort of chewy cake crust that could then be filled with remaining
batter and quickly baked at high temperature a second time. This would create a
thin crust on top without actually cooking the filling, thereby creating a
molten chocolate cake that could easily be unmolded. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">So I did the same thing… sort of. I baked the cake at high
temperature first to set the sides and the turned the temperature down to bake
the inside a little more without burning everything. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">It’s the same strategy many people use for fruit pies or
roasting meat. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">And it worked amazingly! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTH6RXrTp1jgovNFjFAiezRnaG0v2fcT48GMdVP4VR5d0du6UZgJlcPvYifRE5ybTFOUb_Ry62RON2ffsDc-aqToyXhndQaOEbFv45zywdmcA9957EP9jdKg21erUiaBZMMPIuTkWxEqI/s1600/IMG_0471.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTH6RXrTp1jgovNFjFAiezRnaG0v2fcT48GMdVP4VR5d0du6UZgJlcPvYifRE5ybTFOUb_Ry62RON2ffsDc-aqToyXhndQaOEbFv45zywdmcA9957EP9jdKg21erUiaBZMMPIuTkWxEqI/s640/IMG_0471.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When warm, the cake was soft at the centre and chewy on the
edges. Maybe not quite as molten as the original recipe, but you could always
decrease the final baking time to adjust to whatever level of moltenness you
want (yes moltenness is a word). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8eR2QcYiJwRgWxoD4mw8qcCybRIZEoZRDyjI0seCXT-FaO540wyuFV3wxEf3DPRbXBRQbkt123Y1JkSYqy3BGDVIIg_MNDc25NPMf-B7hf5WDpTZXSdBBZSisWxoIGzVI9r9NXbq1ghv/s1600/IMG_0472.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8eR2QcYiJwRgWxoD4mw8qcCybRIZEoZRDyjI0seCXT-FaO540wyuFV3wxEf3DPRbXBRQbkt123Y1JkSYqy3BGDVIIg_MNDc25NPMf-B7hf5WDpTZXSdBBZSisWxoIGzVI9r9NXbq1ghv/s640/IMG_0472.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When it cooled, it became this light, melt-in-your-mouth
fudgy mousse-like thing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Overall a Friday night success and sure to be a Valentine’s
Day hit!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Molten-ish Chocolate Cake</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz bittersweet or semisweet chocolate, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz pound unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsweetened cocoa powder + more for the pan<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 pinch salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">7 large eggs, separated<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cups sugar, separated <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400° F. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Butter a 9-inch cake pan and line the bottom with parchment
paper. Butter the paper and coat the inside of the pan with cocoa powder. Set
aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl over a pan of boiling water or with short
bursts in the microwave, melt the chocolate and butter. Whisk in the cocoa
powder and salt. Set aside to cool slightly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer or in a medium bowl using an
electric mixer, beat the egg yolks with 2/3 cup of the sugar until pale and
light, about 3 minutes. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In another bowl, using clean beaters, beat the egg whites
until soft peaks form. Gradually add the remaining 2/3 cup of sugar and beat
until the whites are firm and glossy. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk the chocolate into the egg yolk mixture until just
combined. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In three additions, fold in the egg whites, being more
gentle with each addition. Fold just until no white streaks remain.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour batter into prepared pan and bake in the centre of the preheated
oven for 10 minutes. Reduce the heat to 350F and bake for an additional 20-30
minutes until set on top and slightly jiggly in the centre when shaken. The
jigglier, the more molten it will be.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Let cake cool for as long as you can bear before serving. </span><span style="font-family: Arial, Helvetica, sans-serif;">Cake is also delicious chilled the next day!</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-59597905020937975502017-01-31T22:41:00.002-05:002017-01-31T22:41:52.999-05:00Super Bowl (Of Food) 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDr0fOznDc-oVFV2muwIsxFjcjWm47MZFRuTLF0Xyhw8ZVWUYqFMV2mi62q5W0_CLj0ApCzK3vFnztMyys6kq2L36C9-haMfbHCJg1W5CMtlDfyZDCRhL0H4r5Ug6zLLfEaOXGgtCO2msU/s1600/fried+pickles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDr0fOznDc-oVFV2muwIsxFjcjWm47MZFRuTLF0Xyhw8ZVWUYqFMV2mi62q5W0_CLj0ApCzK3vFnztMyys6kq2L36C9-haMfbHCJg1W5CMtlDfyZDCRhL0H4r5Ug6zLLfEaOXGgtCO2msU/s640/fried+pickles.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Here we are again. That fateful Sunday in February where two football teams play football to find out who's best at football. But more importantly, what are you going to snack on during the game?!?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Don't worry, I've got you covered.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6nmqr0WT9ohZ5w_Z6VAssY511JkAaO-1UBDRzZS8noCvNTzFdBxUqs1dOf2rOeqRfW1pR7kUBDZhPY3sIpWOj2nmDdoDEEeYDElLu4BtG92Lqe8ivOoBRHhMfBtesDkkTP3Z5ZctYPqV/s1600/Compilation+pic+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6nmqr0WT9ohZ5w_Z6VAssY511JkAaO-1UBDRzZS8noCvNTzFdBxUqs1dOf2rOeqRfW1pR7kUBDZhPY3sIpWOj2nmDdoDEEeYDElLu4BtG92Lqe8ivOoBRHhMfBtesDkkTP3Z5ZctYPqV/s640/Compilation+pic+2.jpg" width="640" /></a></div>
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<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. <a href="http://www.smartcookiebakes.com/2013/06/not-deep-fried-dill-pckles.html" target="_blank">Not deep fried dill pickles</a> - Minimal oil, satisfied cravings.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. <a href="http://www.smartcookiebakes.com/2014/01/queso-fundido.html" target="_blank">Queso fundido</a> - Pretty much just melted cheese. Did you need another reason?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. <a href="http://www.smartcookiebakes.com/2015/01/vegetable-marrow-and-blue-cheese-dip.html" target="_blank">Vegetable marrow and blue cheese dip</a> - Don't let the name fool you, it's basically roasted zucchini and blue cheese dip, and it's delicious.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. <a href="http://www.smartcookiebakes.com/2015/02/pizza-grilled-cheese.html" target="_blank">Pizza grilled cheese</a> - Your favourite pizza toppings between two slices of bread and fried. Don't forget the tomato dipping sauce!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. <a href="http://www.smartcookiebakes.com/2016/10/fried-mortadella-sandwich.html" target="_blank">Fried mortadella sandwich</a> - Get over your fear of lunch meats and eat this.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. <a href="http://www.smartcookiebakes.com/2013/11/apple-butter-roasted-garlic-bacon-and.html" target="_blank">Apple butter, roasted garlic, bacon, and cheddar pizza</a> - Yes, I put all the good things on one pizza. No regrets.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. <a href="http://www.smartcookiebakes.com/2014/03/burnt-orange-cocktail.html" target="_blank">Burnt orange cocktail</a> - Boozy with a hint of orange and caramel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. <a href="http://www.smartcookiebakes.com/2013/04/birch-beer-and-bourbon.html" target="_blank">Birch beer and bourbon</a> - You could totally replace the birch beer with root beer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">9. <a href="http://www.smartcookiebakes.com/2016/01/chocolate-stout-caramel-sauce.html" target="_blank">Chocolate stout caramel sauce</a> - Dip some fruit into it and fool yourself into thinking it's healthy!</span><br />
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<br />SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-52661044362718836952017-01-20T14:00:00.000-05:002017-01-20T14:00:19.292-05:00Vietnamese Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0r3PqpFklEF2LNDyNDFwX4sgOyGOpDnufb7-p-cZ_euS_duvbXjpd8thuZKBjww4ohuMmWIuTevmZmwpGiT7osnpyEWchX7IhyphenhyphenrispY4QGK7XgAMCAfh2uOinOFigoVyk7cPS_4kOC_-/s1600/DSC02851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0r3PqpFklEF2LNDyNDFwX4sgOyGOpDnufb7-p-cZ_euS_duvbXjpd8thuZKBjww4ohuMmWIuTevmZmwpGiT7osnpyEWchX7IhyphenhyphenrispY4QGK7XgAMCAfh2uOinOFigoVyk7cPS_4kOC_-/s640/DSC02851.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Last year, for my 30th birthday, we went to a resort in Vietnam. It was a simple time. Wake up to the sun rising over the ocean. Do some yoga. Watch the crabs on the beach and then swim in said ocean. Shower and head over for breakfast.</span><div>
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<br /><br />At breakfast, Alex would eat all the savoury Vietnamese food his heart desired and I would load up on fruit. But there was one thing we both had every morning: Vietnamese coffee with condensed milk. That and mimosas…<br /><br /><a name='more'></a>The coffee is strong and the condensed milk is sweet. Together they make a perfect drink. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />The little Vietnamese, mug-top coffee filter was a small investment that was totally worth it. After we got home, we relived the glorious ocean-front days through this drink. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />Now you can too!<br /><br /><br /><span style="color: #999999; font-size: x-large;">Vietnamese Coffee</span><br /><br />1.5 tbsp medium-fine grind coffee<br />2 tsp condensed milk<br />Boiled water<br /><br />Pour condensed milk into the bottom of your glass/mug. Press ground coffee into Vietnamese coffee filter and leave tamper there. Pour a little just-boiled water onto coffee to “bloom” it (wet it thoroughly). Pour water up to top of filter and let drip through. You want a flow rate of 3-4 drops per second. The whole process should take 4-5 minutes. Stir thoroughly. Drink!</span></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-31256042511407522602017-01-10T21:41:00.002-05:002017-01-10T21:41:48.373-05:00Roasted Buckwheat Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tts_g-qh6Gc__nXhmpQ9SOKfCowfndjmWMeDVquLDPCDhBlxYTyMAPOJ5NUxSu7k-yjnePGSFoPLH7N8OggWffyTdg6EkvKdQjpFzfJ_JCdWxyPT74EzJjRp6gmUAqp8CJbrQP63Ud6J/s1600/IMG_0359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tts_g-qh6Gc__nXhmpQ9SOKfCowfndjmWMeDVquLDPCDhBlxYTyMAPOJ5NUxSu7k-yjnePGSFoPLH7N8OggWffyTdg6EkvKdQjpFzfJ_JCdWxyPT74EzJjRp6gmUAqp8CJbrQP63Ud6J/s640/IMG_0359.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Did you know you could eat roasted buckwheat kernels without
cooking them? I didn’t. I bought a bag at Bulk Barn and when I opened it, the
smell was so delicious that I just had to try one. Surprisingly, it was soft
enough to crunch into! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">That’s when I knew I had to use them in a dessert recipe. <o:p></o:p></span></div>
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">These cookies are little imposters. <o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First of all, buckwheat, despite its obvious association
with wheat, is not actually a grain at all. It’s a seed from a plant related to
greens like rhubarb and sorrel. Seriously!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGf4zxDvMaI3ZpAGiw9_LkXlsSTVgxclPwmQHzmFVaN-R3QJDcH-W66dePRQktzBn-0J4wvmDaaUrjXxWgPlcmbfp_syh5LQcDA07aJvao7_i6Gh5aiVEUXPVNGvmD-O5m1buKGaqT7vwv/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGf4zxDvMaI3ZpAGiw9_LkXlsSTVgxclPwmQHzmFVaN-R3QJDcH-W66dePRQktzBn-0J4wvmDaaUrjXxWgPlcmbfp_syh5LQcDA07aJvao7_i6Gh5aiVEUXPVNGvmD-O5m1buKGaqT7vwv/s640/Picture1.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkRQX3sQayRaqz2Ub37En998umnEWgezGYVnOWwZhCtUuW7FLOz-8YuR5atWvAiRbcoomY3leSWyWE8306itpFTUHu8Sm07PZRkC5Zd4x8BR_5T64Ic68n6O61-ui8HXBbRk8GbX0AO35/s1600/IMG_0354.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkRQX3sQayRaqz2Ub37En998umnEWgezGYVnOWwZhCtUuW7FLOz-8YuR5atWvAiRbcoomY3leSWyWE8306itpFTUHu8Sm07PZRkC5Zd4x8BR_5T64Ic68n6O61-ui8HXBbRk8GbX0AO35/s640/IMG_0354.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Second, they’re not really healthy, but they <i>sound</i> like they are. Doesn’t ‘toasted
buckwheat’ scream ‘health food’? It’s a nice card to play at a time when you’re
probably being bombarded by juice cleanses and all your friends are eating
salad. And it’s gluten free; who cares if the rest of the cookie isn’t?<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigu9TYgvhY2ha6Q8Kmwl77o5BY6XCe6bYovkRF2WUjH2_yMsgRn43CivqtRrkHmfo_W3arQQ85MRoQ9FtcpwdxdP1AvmwZSyItlHCohj01l8O2zQx1kfrfZIFrOfvo9qXpfR7Dxi2pOfLz/s1600/IMG_0341.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigu9TYgvhY2ha6Q8Kmwl77o5BY6XCe6bYovkRF2WUjH2_yMsgRn43CivqtRrkHmfo_W3arQQ85MRoQ9FtcpwdxdP1AvmwZSyItlHCohj01l8O2zQx1kfrfZIFrOfvo9qXpfR7Dxi2pOfLz/s640/IMG_0341.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBBWeXUVn8evucW-vrDrS_mqkLt0gOKj2JyPCTEIvxJYc_8EXaBDFtO8_2pSe-KZdaIn7m0brpeyYpHb4xRC5z3JWkY5_QCTEUZk0IMeBGiCLZwmpeSl3JcmodAdaGh1kgo-OeAUj1c6M/s1600/IMG_0363.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBBWeXUVn8evucW-vrDrS_mqkLt0gOKj2JyPCTEIvxJYc_8EXaBDFtO8_2pSe-KZdaIn7m0brpeyYpHb4xRC5z3JWkY5_QCTEUZk0IMeBGiCLZwmpeSl3JcmodAdaGh1kgo-OeAUj1c6M/s640/IMG_0363.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In reality, while the buckwheat in here increases the whole
grain and fibre content of the cookies, it doesn’t do anything to decrease the
sugar or fat content. Which is totally fine.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It also adds a delicious nutty, roasty flavour and the whole
kernels give the cookies extra crunch. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCabbFvHYNIfMAXUbMk-oIJTYNl2_oIxL3v0TDGjTTmlftXX0L1lmfNY_lv9GtS6rZ7H9cJHh4l0cj-qWziemhENfjcEWG6V1Or24iUiVnoYQPp0Js-JoNTnimCKxSmyG2gAh3bjDac0me/s1600/IMG_0366.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCabbFvHYNIfMAXUbMk-oIJTYNl2_oIxL3v0TDGjTTmlftXX0L1lmfNY_lv9GtS6rZ7H9cJHh4l0cj-qWziemhENfjcEWG6V1Or24iUiVnoYQPp0Js-JoNTnimCKxSmyG2gAh3bjDac0me/s640/IMG_0366.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">New year, new cookie!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Roasted Buckwheat Chocolate Chip Cookies</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 oz (140 g) all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.5 oz (100 g) ground roasted buckwheat (kasha)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoons baking soda<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoons baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoons coarse salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 oz (140 g) unsalted butter, room temp<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 oz (140 g) brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 oz (113 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.5 oz (100 g) whole roasted buckwheat kernels (kasha)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 oz dark chocolate chips or chunks<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F and line two cookie sheets with
parchment paper.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, whisk together flour, ground roasted
buckwheat, baking soda, baking powder, and salt. Set aside. Or you can be like
me and forego this step – it’ll all get mixed in at the end. (Somewhere
traditional bakers everywhere are gasping.)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer or with a hand mixer, beat
together butter and sugars until lightened in colour and texture (about 5
mins). <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add egg and vanilla and beat to combine. Scrape down the
side of the bowl and beat again for another 20 seconds to make sure it’s all
uniform.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add dry ingredients and mix just to combine. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add whole buckwheat and chocolate chips and mix to
distribute. </span><span style="font-family: Arial, Helvetica, sans-serif;">Cookie dough will be quite thick and dry, not like your
average chocolate chip cookie dough. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drop by heaping teaspoonfuls onto the prepared cookie
sheets; you can use your hands to help the dough come together. Flatten each
cookie slightly with your hand before baking. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake in the centre of the preheated oven (I do one baking
sheet at a time) for 10-12 minutes or until golden brown around the edges. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let cookies cool on baking sheet on a wire rack for 5
minutes. Transfer cookies directly onto rack to cool completely. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes about 36 2-inch diameter cookies. </span><o:p></o:p></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-37254064426557292762016-11-23T19:57:00.000-05:002016-11-23T19:57:43.427-05:00A Night In The Life: A Gilmore Girls Reunion Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrhHTVLBsmGIueSK3g4LHXYU5fj_8cJS1KdGq059QJrowd1i_bSuW6KmCgW5l-TutgEAS6uXnQzFVcxo_wq8GrIrIwz8hMenR2NEWqqxfxHlToKLsGX9pD-p9kunBDLEEtBSVDKUggECC/s1600/DSC02875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrhHTVLBsmGIueSK3g4LHXYU5fj_8cJS1KdGq059QJrowd1i_bSuW6KmCgW5l-TutgEAS6uXnQzFVcxo_wq8GrIrIwz8hMenR2NEWqqxfxHlToKLsGX9pD-p9kunBDLEEtBSVDKUggECC/s640/DSC02875.jpg" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">The following is entirely made up and is not affiliate in any way with the official Gilmore Girls television show…<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Scene: Rory and Lorelai are preparing to have a mother/daughter night in.<o:p></o:p></span></i></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai</b>: Oh, let’s make cocktails!<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory</b>: Do we know how to make cocktails?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai</b>: People are always makin’ ‘em on TV. How hard can it be?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Lorelai rummages in kitchen cupboard and emerges with some bottles of liquor.</span></i></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><i><br />
</i></span><i><span style="font-family: Arial, Helvetica, sans-serif;"></span></i></div><a name='more'></a><i><span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></i><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PABiOm54HHSStxTEQ4WQ7UC9P08nAWZ-Rwm-HnSD8-LwuPV0sym7jslcGfSH2N-oYK2Y9seLqXTBiUp2v742tFanPQyKncMKy0DN8seNsJDOg0GjPqElTad_a8hTPvr2g6lMkT4f286o/s1600/Picture1.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PABiOm54HHSStxTEQ4WQ7UC9P08nAWZ-Rwm-HnSD8-LwuPV0sym7jslcGfSH2N-oYK2Y9seLqXTBiUp2v742tFanPQyKncMKy0DN8seNsJDOg0GjPqElTad_a8hTPvr2g6lMkT4f286o/s640/Picture1.png" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory:</b> Where did you get those?</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai</b>: I may have stolen them from your grandparents house over the years…<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory</b>: Mom! <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai</b>: It’s not like they would ever notice, they have like ten of each.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Lorelai begins mixing some of each liquor in a glass and then tastes it, making a face.<o:p></o:p></span></i></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIxLEJbgxW7eR6Ak_tobBhb31AS9kq5SIGUU2S73tvud4QJnbhV0D6Et8rkpe1-Cnj1XKNn9SEgE93cMsmOjv9Tf47pCDZ56sOHIpjH6_JZEplMIwPv1uxp4mMG26bR48Ojwkp4xlFL7C/s1600/DSC02885.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIxLEJbgxW7eR6Ak_tobBhb31AS9kq5SIGUU2S73tvud4QJnbhV0D6Et8rkpe1-Cnj1XKNn9SEgE93cMsmOjv9Tf47pCDZ56sOHIpjH6_JZEplMIwPv1uxp4mMG26bR48Ojwkp4xlFL7C/s640/DSC02885.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7EH52FI2tq2qXwrWQO5mFggOPOiZueKFa1zJZVbMDWER0VuSHUoix903-muExE46DtaJGZ501MBp0vAriI5pHdQhd_YRNEZQl9WUnFKixT3ejMyXBYwL4WPllOWqaXABPdVCGyxotfhZ/s1600/DSC02880.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7EH52FI2tq2qXwrWQO5mFggOPOiZueKFa1zJZVbMDWER0VuSHUoix903-muExE46DtaJGZ501MBp0vAriI5pHdQhd_YRNEZQl9WUnFKixT3ejMyXBYwL4WPllOWqaXABPdVCGyxotfhZ/s640/DSC02880.jpg" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory:</b> How is it?</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai</b>: It tastes like sugar syrup with alcohol. Why couldn’t I have stolen anything that wasn’t sweet and chocolatey?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Rory takes the lid off her to-go cup of Luke’s coffee and pours a swig into her mom’s cup.<o:p></o:p></span></i></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory</b>: Here.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Lorelai takes a sip and looks surprised.<o:p></o:p></span></i></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai:</b> That’s good! How did you do that?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory:</b> It’s the coffee, it makes everything better.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai:</b> “Luke’s coffee: making everything better since 1986.”<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory:</b> That should be his new slogan.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai:</b> I’ll let him know tomorrow.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">Scene fades out and returns, panning over a table strewn with candies, marshmallows, and cocktail paraphernalia with the familiar “lalalas” of Gilmore girl music. Lorelai, asleep at the table jerks awake. Rory groans beside her.<o:p></o:p></span></i></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxg5CoHC1DVV0i2hhLTg0nzKutjEVaysF7nV9DTlKfMIyyxJmqC744V2gBkS1K_omhJPonAZi-oN1YQ_26-wmYoiQY_iaF10-w0CgcwFYLgcKJq2sLuutzAxC5pNL5ceohnYueOYRaz3R/s1600/DSC02865.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxg5CoHC1DVV0i2hhLTg0nzKutjEVaysF7nV9DTlKfMIyyxJmqC744V2gBkS1K_omhJPonAZi-oN1YQ_26-wmYoiQY_iaF10-w0CgcwFYLgcKJq2sLuutzAxC5pNL5ceohnYueOYRaz3R/s640/DSC02865.jpg" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai:</b> How many of those did we have last night?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rory:</b> I lost count after we went to get more coffee from Luke’s.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lorelai:</b> We went to Luke’s?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span style="font-family: Arial, Helvetica, sans-serif;">THE END<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">A Night In The Life</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Make 2 cocktails</span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">2 oz strong brewed coffee<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1 oz Koloa or other dark rum<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 oz Kahlua<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 oz unsweetened coffee liqueur such as Wayward Depth Charge*<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 oz Galliano<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 oz Amaretto<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Stir all ingredients over ice until chilled. Strain into two glasses of your choice. Garnish with anything and everything you can think of.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">*You can skip this ingredient and increase the brewed coffee to 2.5 oz. it won’t make very much difference in the final taste, it just gives it a bit more coffee depth. <o:p></o:p></span></div><br />
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</div>SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-47728977018554607732016-11-14T22:26:00.001-05:002016-11-14T22:26:58.997-05:00Brioche Pie Crust And A PB&J Sandwich Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aInu9Ae_6DeqWbEgZKWaazCKKgBdBEx16nvlb8vV6UOfEhAKW1SI9A3LIA77H-vbGwCXLhin3FalInYLmSQSXLtJ9GonDCV8Y5v0imV7b14fOtZwDHu4y5qbYoIgIsctZzaN7P4PvRiv/s1600/DSC02741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aInu9Ae_6DeqWbEgZKWaazCKKgBdBEx16nvlb8vV6UOfEhAKW1SI9A3LIA77H-vbGwCXLhin3FalInYLmSQSXLtJ9GonDCV8Y5v0imV7b14fOtZwDHu4y5qbYoIgIsctZzaN7P4PvRiv/s640/DSC02741.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’ve just solved all your pie crust problems. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gone are the days of crumbly crust nightmares, falling apart
before you can get them in the pan. This pie crust has two ingredients and
takes 20 minutes including baking. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Seriously.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IInZmftd1y1RjcUBh7NmL1DzunnHVGB2X62XtdN2ohSNiJrm_RKfnqG0y5R24Ny-cH-CAizw8BLksFZbd6CxE8OGI3EGGFEx9mVYKsD4up2QRoaWLEdxaOeQy4F1kMMPHBfbf9aN4-uy/s1600/DSC02716.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IInZmftd1y1RjcUBh7NmL1DzunnHVGB2X62XtdN2ohSNiJrm_RKfnqG0y5R24Ny-cH-CAizw8BLksFZbd6CxE8OGI3EGGFEx9mVYKsD4up2QRoaWLEdxaOeQy4F1kMMPHBfbf9aN4-uy/s640/DSC02716.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7PsGuJGPgMjAa6nQUnqku28RwnH7OmX804HUVtcBqPuvznhRY_zrW0BhjG89P8oWJW4vkF_upqPzKduaR2bDVUkcCLM3eEsbfrdUMz2WSFjFWOVJM5T4Gj65WPZ-pKdnqN9-8Loy_ITs/s1600/DSC02721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7PsGuJGPgMjAa6nQUnqku28RwnH7OmX804HUVtcBqPuvznhRY_zrW0BhjG89P8oWJW4vkF_upqPzKduaR2bDVUkcCLM3eEsbfrdUMz2WSFjFWOVJM5T4Gj65WPZ-pKdnqN9-8Loy_ITs/s640/DSC02721.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZImVJzvm7F7vvsuJky8LYR_iMZN623hmsVcLnuHWHLMUEL_Uh0MxYySB3OMh_glMu7Kh25SQ2aM1M3jJ_2zeclG2AwoysgMwO2ybFYxBut_4p8iR0V7oqexQHdWI2GwCA2ClA5p4CP6W/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZImVJzvm7F7vvsuJky8LYR_iMZN623hmsVcLnuHWHLMUEL_Uh0MxYySB3OMh_glMu7Kh25SQ2aM1M3jJ_2zeclG2AwoysgMwO2ybFYxBut_4p8iR0V7oqexQHdWI2GwCA2ClA5p4CP6W/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> In fact, you probably have both of these ingredients in the house right now. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The secret is bread and butter. White sandwich bread will
work. I used brioche because I like things extra buttery. Just don’t use a
tough bread like sourdough or baguette, they are too crusty. And that’s it!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLOR7HKqVKyxH7FDdXNd8HEHE8LdRjJP8f1NYqV1CVlOtCC3OYvRTCUUPztJjVhpg9jPJklXGhWOcTBALzwptj2pl3MrcSbd0PVWWBYs_Yjry_IkQZhBhWLFwUq3h6LTil1O1syZc_zod/s1600/DSC02728.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLOR7HKqVKyxH7FDdXNd8HEHE8LdRjJP8f1NYqV1CVlOtCC3OYvRTCUUPztJjVhpg9jPJklXGhWOcTBALzwptj2pl3MrcSbd0PVWWBYs_Yjry_IkQZhBhWLFwUq3h6LTil1O1syZc_zod/s640/DSC02728.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop7b49Cpu12nLSgj0kFOO2gw6gPAT4B-fW-tRFPBV-eRj_HWeplbCV9C3js0d9gGVZXGmgZmfIsprYlIqbqlxNWK0VB5MnccaBCDugSlQWBVpp883fSVtZmQZOU7D5xz1J3We68ihSNJ6/s1600/DSC02727.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop7b49Cpu12nLSgj0kFOO2gw6gPAT4B-fW-tRFPBV-eRj_HWeplbCV9C3js0d9gGVZXGmgZmfIsprYlIqbqlxNWK0VB5MnccaBCDugSlQWBVpp883fSVtZmQZOU7D5xz1J3We68ihSNJ6/s640/DSC02727.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRQ25bNL8POc23rbnT7TLnUjKn0Abj1Rqdx23njUvpcA6LgqJuES9JQcvy0Lve2LiYK1jH4uQJdHk1IMZubC1fOtgusFwmTcfijRRlCu3zZYFCo5pV5lnkvZeE4AWAeNdA7uZZfiDcSj9/s1600/DSC02735.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRQ25bNL8POc23rbnT7TLnUjKn0Abj1Rqdx23njUvpcA6LgqJuES9JQcvy0Lve2LiYK1jH4uQJdHk1IMZubC1fOtgusFwmTcfijRRlCu3zZYFCo5pV5lnkvZeE4AWAeNdA7uZZfiDcSj9/s640/DSC02735.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I felt so bad posting a recipe this simple, that I decided
to also post the recipe for a filling combo. And what better to fill a sandwich
bread crust than a class sandwich filling – peanut butter and jelly.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The peanut butter part is like a peanut butter pie. Smooth,
light, and creamy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can use any jelly that you like. I made my own from some
<a href="http://www.smartcookiebakes.com/2014/10/orange-cornmeal-cake-with-coronation.html" target="_blank">coronation grapes</a> that we got in our veggie delivery bag, but store-bought
works just fine. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkFRfrZhyphenhyphenKbQbOqmp9aIH3JRSCu1WvdPdOAp8HD4-JpBIKwqLErAscwdQiRo19lmM8EJ8FacgIE8ppBTqATA1OxWz-GweeSaI6h6UbTW4aVfEAKZhjUNofaEtLgv3ajS1SUvw8vsnmGxk/s1600/DSC02738.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkFRfrZhyphenhyphenKbQbOqmp9aIH3JRSCu1WvdPdOAp8HD4-JpBIKwqLErAscwdQiRo19lmM8EJ8FacgIE8ppBTqATA1OxWz-GweeSaI6h6UbTW4aVfEAKZhjUNofaEtLgv3ajS1SUvw8vsnmGxk/s640/DSC02738.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zefSuv0qJm1hQ4GSOfBCfolOJbH06lnI4rvAhoqpnjbqW8buydNFYNGMR9nKQDVInzE-6ICld9Al3btPZWu-FsZKqYV6NP0CqLhJ4BAsZ1THn6x7iU2IfjbdahuUC_Q2Kga2-8VGzhmz/s1600/DSC02745.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zefSuv0qJm1hQ4GSOfBCfolOJbH06lnI4rvAhoqpnjbqW8buydNFYNGMR9nKQDVInzE-6ICld9Al3btPZWu-FsZKqYV6NP0CqLhJ4BAsZ1THn6x7iU2IfjbdahuUC_Q2Kga2-8VGzhmz/s640/DSC02745.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Together, it’s sweet, tart, and buttery. The perfect bite. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But this pie crust is super flexible. Fill it with anything
you like, sweet or savoury! Any no-bake filling works! How about sweetened
cream cheese and berries? Or whipped cream cheese with smoked salmon. Go with
your gut.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqDyL-zn9iuhy_F64GO_cv1wdjofcjOtsvoenrai8NE-LKM6aEmxPB7Y7LqywVmVMDZ2l3UPt3mGoZn6CNgcHSwoD6xIKHE_Tv-o_NlopF6kibR_B3p3n3oIXM2xIJRQb0JeU-e79Te6O/s1600/DSC02751.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqDyL-zn9iuhy_F64GO_cv1wdjofcjOtsvoenrai8NE-LKM6aEmxPB7Y7LqywVmVMDZ2l3UPt3mGoZn6CNgcHSwoD6xIKHE_Tv-o_NlopF6kibR_B3p3n3oIXM2xIJRQb0JeU-e79Te6O/s640/DSC02751.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLQKP3NI8ACq5QhddUdE5s-eErkQfw3jTyTx4fBT0WjdPctx3kPLvF32TVM5P7r6vjs7XhQXDR6x7KZb9_GCyOo2Mh3Mt8Ssjk0uMLVh1OhaxPArb_p7JuZp9c1wOD_hO8JbacD-p6Mq7/s1600/DSC02759.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLQKP3NI8ACq5QhddUdE5s-eErkQfw3jTyTx4fBT0WjdPctx3kPLvF32TVM5P7r6vjs7XhQXDR6x7KZb9_GCyOo2Mh3Mt8Ssjk0uMLVh1OhaxPArb_p7JuZp9c1wOD_hO8JbacD-p6Mq7/s640/DSC02759.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And never lose sleep over <a href="http://www.smartcookiebakes.com/2014/03/the-perfect-pie-crust-and-cold-berry-pie.html" target="_blank">pie crust</a> again.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Brioche Pie Crust</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 slices white sandwich bread or brioche<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp melted butter<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the crusts from the bread, if you like, especially if
they are tougher. Using a rolling pin, flatten each slice of bread. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the insides of a muffin tin with melted butter. One by
one, place the bread pieces into the tin, one per cup, folding sides as
necessary so they fit in. They might rip sometimes, that’s ok. You can patch
any holes with little pieces of bread, pressing firmly. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the inside of each cup with melted butter.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake crusts in the centre of the preheated oven for 12-15
minutes, until golden brown. Let cool in pan 5 minutes, then turn out and let cool
completely on a rack. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill with anything you like such as the PB&J filling
below!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">PB&J Sandwich Pie</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brioche pie crusts<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peanut butter filling (see recipe below)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grape jelly (store-bought or see recipe below)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon peanut butter filling into each pie crust. Top with 1
tablespoon grape jelly. Refrigerate for 4 hours or overnight. You can eat them
right away too, but they will be soft and likely leak all over you (still
delicious though). <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Peanut Butter Filling</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Recipe adapted from <a href="https://www.thestar.com/life/food_wine/2015/02/19/joy-the-bakers-cream-pie-celebrates-peanut-butter.html" target="_blank">Joy the Baker</a></span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups whipping cream<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250 g cream cheese, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp kosher salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pure vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup smooth, unsweetened peanut butter<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, beat whipping cream to soft peaks. Set
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<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer or in a large bowl using a hand
mixer, beat cream cheese on medium until smooth, about 3 minutes. Add sugar,
salt and vanilla. Beat well. Beat in peanut butter until smooth. In 4
additions, using a large rubber spatula, gently fold in whipped cream until
mixture is well incorporated but still fluffy.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Coronation Grape Jelly</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups coronation grapes<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine grapes and sugar in a small saucepan and bring to a
boil. Mash grapes up a little. Remove from heat and strain grape mixture
through a jelly bag, some cheesecloth, or a fine mesh strainer. If you want a
clear jelly, the jelly bag is the best bet. The other methods will let some of
the grape through and cloud up the jelly. I didn’t mind.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put collected juice back into a small saucepan with the
sugar (to taste) and heat to dissolve. Let cool. Now measure how much liquid
you have. For every cup of liquid, you’ll need 1/2 tbsp of powdered gelatin. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Set aside 2 tbsp of the cooled, sweetened juice and sprinkle
gelatin on top. Let bloom for 10 minutes. In the meantime, heat the rest of the
juice back up. Once gelatin has bloomed, combine with hot juice and stir to dissolve.
Add lemon juice to taste.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour into prepared contained and refrigerate until set.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe can be increased depending on how many grapes
you have!</span><o:p></o:p></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-62180959044224737762016-10-25T21:26:00.000-04:002016-10-25T21:26:28.667-04:00Fried Mortadella Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUO7bgGdZ2sHtTZfmTTOMicxo2xSrhWM0v0cWmo62G7b0Up1_4VptyzbyPWhBlQ4DcLyiEzGwSQaDdxzmjdQozxxBqO7_YY8siJb1czHc_KG7BoftgKRRSAlECB34SzH6Mby09UFLd_2u/s1600/DSC02637.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUO7bgGdZ2sHtTZfmTTOMicxo2xSrhWM0v0cWmo62G7b0Up1_4VptyzbyPWhBlQ4DcLyiEzGwSQaDdxzmjdQozxxBqO7_YY8siJb1czHc_KG7BoftgKRRSAlECB34SzH6Mby09UFLd_2u/s640/DSC02637.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I can’t remember when I started making my own lunches for school, but I do remember that I would get into a lunch rut where I would pack the same thing every day. A sandwich, a yogurt, an apple (peeled and sliced by my mom – I had to draw the line of independence somewhere), some crackers, and a juice box. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At one point, it was bologna on white bread with mustard. Every day.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg4qvainITbOJCokgFOgvPLKS2ZqHHHpP9RHUFjbCMFxBXLiNJ2j3XA6OWhu_V-aTaiNvXZh8xOQMQNnU0KE91NShcChQsfEKliiXhvqTGUAQG16RXWuFHZ_nu0i9WGv9vQDNj8OESexH/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg4qvainITbOJCokgFOgvPLKS2ZqHHHpP9RHUFjbCMFxBXLiNJ2j3XA6OWhu_V-aTaiNvXZh8xOQMQNnU0KE91NShcChQsfEKliiXhvqTGUAQG16RXWuFHZ_nu0i9WGv9vQDNj8OESexH/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After that, I thought I’d never eat bologna ever again. Until I had the shaved bologna sandwich at <a href="http://www.thehotb.com/" target="_blank">Home of the Brave</a>. Ever since then, I can’t seem to get away from sandwich meat. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next it was the tigella cicchetto (Italian for “small bite”) at <a href="http://buca.ca/bar.html#anchor-u612" target="_blank">Bar Buca</a>. I’m not even sure what went into it, but there was mortadella in the description and it was one of the most delicious things I’ve ever tasted.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABI3-gvaNryduKt5CAX5KXNgDSHwwjsPYFHd1LSoZgg3-oeCsrvp5_AwfAKRLJp4glC63zKXziRY27HgnmiUNTEqqFQ9PKsIveImnKqnlL3Wuc0K7pMZpd97uLsqupr0QF7JaQpn7_XMd/s1600/DSC02635.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABI3-gvaNryduKt5CAX5KXNgDSHwwjsPYFHd1LSoZgg3-oeCsrvp5_AwfAKRLJp4glC63zKXziRY27HgnmiUNTEqqFQ9PKsIveImnKqnlL3Wuc0K7pMZpd97uLsqupr0QF7JaQpn7_XMd/s640/DSC02635.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwTUKzzl6u_g7eoDqwbYV6xXpuoDpwfLKqib-xdyDFbNCee0fcWAd394UBEQ2GXxV86Gou9R4JvsNyMdZskAgRh4IPoDJF7DkONDfs08Byw_rxzdsxrIkEOu2zHvYLrt2eSpWbgrQ7FUw/s1600/DSC02639.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwTUKzzl6u_g7eoDqwbYV6xXpuoDpwfLKqib-xdyDFbNCee0fcWAd394UBEQ2GXxV86Gou9R4JvsNyMdZskAgRh4IPoDJF7DkONDfs08Byw_rxzdsxrIkEOu2zHvYLrt2eSpWbgrQ7FUw/s640/DSC02639.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But the straw that broke the camel’s back was the griddled mortadella sandwich from<a href="http://lardosandwiches.com/" target="_blank"> Lardo</a>. Based in Portland, this sandwich shop came to visit Toronto for Cask Days 2016 and man, was this sandwich ever delicious! <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Just the right amount of greasy, cheesy, salty, and vinegary. And pretty simple too! Perfect for recreating at home.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Last year, I hope I converted you all into <a href="http://www.smartcookiebakes.com/2015/05/snack-attack-spam-and-pineapple-skewers.html" target="_blank">spam lovers</a>. This year, it’s mortadella.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr-Ob_JU8g3H6QvSyQnzStdQ2IGJs0WcPHmjezTqjt3QI74_RJXr_7opxYLjoffW6vjLLDWEYorXNqxWJUMHfoRAzFC3SzE3Y14C1OPkrkkpoVuBu0wz6Zuu5d4_bIDjJ54leTgX9e3Wt/s1600/DSC02649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr-Ob_JU8g3H6QvSyQnzStdQ2IGJs0WcPHmjezTqjt3QI74_RJXr_7opxYLjoffW6vjLLDWEYorXNqxWJUMHfoRAzFC3SzE3Y14C1OPkrkkpoVuBu0wz6Zuu5d4_bIDjJ54leTgX9e3Wt/s640/DSC02649.jpg" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Fried Mortadella Sandwich</span><o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;">Makes 3 sandwiches with a medium amount of meat in each</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">250 g mortadella, sliced<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 slices provolone cheese<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 Kaizer buns <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pickled sweet or spicy peppers (I used pepperoncini), chopped<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shredded lettuce<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mayo and grainy mustard to taste<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oven to 350F and line a baking sheet with parchment paper.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a large frying pan over medium heat. Fry about 3 slices of mortadella at a time. They don’t have to be completely flat, but you want a large enough surface to get nice and browned. They cook fast so keep an eye on them. 1-2 minutes per side should be more than enough. Set fried slices aside and continue until all the mortadella is fried. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut buns in half and arrange on prepared pan. Heat in oven for about 5 minutes until warm and toasty. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While buns are toasting, arrange mortadella into sandwich size piles. I used this amount for 3 sandwiches, but you could make two with more meat, or one giant one.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place meat piles back onto frying pan. Top each with a slice of cheese and cover pan with a large pot lid so that cheese melts, about a minute.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The buns should be done toasting now. Remove from oven and spread one half of each bun with grainy mustard and one half with mayo. Place a meat/cheese pile on each bun bottom. Top with marinated peppers and shredded lettuce. Finish with bun top. To serve, cut each bun in half.<o:p></o:p></span></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-20949504249232755362016-08-28T22:04:00.000-04:002016-09-06T23:49:42.510-04:00Grapefruit Amaretto Shandy<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijATM9cd7XN5YbkMVoOMVwZXUyY0xV7c1jhh_NcKVnSMkcQq7SufvfTi9CIdN9jvPPS8A6JMX8TyKrPwFgHNH8QlNQyfQpxAJOJjBNUkSlAHO0Xm-n8hdPVe_TxYz8ID4-_FRE2iRWmoYD/s1600/DSC02606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijATM9cd7XN5YbkMVoOMVwZXUyY0xV7c1jhh_NcKVnSMkcQq7SufvfTi9CIdN9jvPPS8A6JMX8TyKrPwFgHNH8QlNQyfQpxAJOJjBNUkSlAHO0Xm-n8hdPVe_TxYz8ID4-_FRE2iRWmoYD/s640/DSC02606.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Though September is right around the corner, the weather would have you believe its midsummer. The sun beats down onto sweaty foreheads. Hot, humid people fan themselves with whatever they can find. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The only thing keeping everyone from cowering inside air conditioned houses is that cold glass in their hand. The condensation drips down onto sandaled feet. The cool liquid soothes hot lips. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">This is that cold drink.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiuSL4NabZGrtSjjo8bzgtesUpEnG9uMHqe9EGn6R0hrCd4YBh2pPKOBAIsUwLDqi4-_7IOiPbtbU9Bp5haOZi0Lpx4cxA2h9MmdIRVw9QIGYAVmzdCyAH7jiOZyU6s-1oSnEPcf9DCKA/s1600/DSC02590.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiuSL4NabZGrtSjjo8bzgtesUpEnG9uMHqe9EGn6R0hrCd4YBh2pPKOBAIsUwLDqi4-_7IOiPbtbU9Bp5haOZi0Lpx4cxA2h9MmdIRVw9QIGYAVmzdCyAH7jiOZyU6s-1oSnEPcf9DCKA/s640/DSC02590.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlxOySB17wCGY9DpkDkzBzW91lJNgZQIsxJbcYH29Pk30-P9jFD4E4OGtzkFCs0eCxCzleAwbX676_QUytkYStZEWDKiJq7XLo-YeUDfrdyakzKCLVahIj_AtW_SpbIEfHkOrEPt7GNSI/s1600/DSC02594.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlxOySB17wCGY9DpkDkzBzW91lJNgZQIsxJbcYH29Pk30-P9jFD4E4OGtzkFCs0eCxCzleAwbX676_QUytkYStZEWDKiJq7XLo-YeUDfrdyakzKCLVahIj_AtW_SpbIEfHkOrEPt7GNSI/s640/DSC02594.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Originally thought up to match these grapefruit, white chocolate, pine nut cookies, this shandy will make all your summer dreams come true. </span><br />
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<blockquote class="instagram-media" data-instgrm-version="7" style="background: #fff; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0 , 0 , 0 , 0.5) , 0 1px 10px 0 rgba(0 , 0 , 0 , 0.15); margin: 1px; max-width: 658px; padding: 0; width: 99.375%;">
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<a href="https://www.instagram.com/p/BH7xifFj3jD/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A photo posted by Malgosia Ip (@malgosiapakulska)</a> on <time datetime="2016-07-16T19:24:04+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 16, 2016 at 12:24pm PDT</time></div>
</div>
</blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuF4DQ_WqzRmt4T0g82coJJ_PdaKHRGHUlrMro-j3Z32nyzbwvkrS7QmAcN6MkTEKY2zM4H5ObjEpTSmb7iTnO-fJ9kaD0tT4UnecLrvQz5sS31ABmMJ0GOqbK7iHUTJb12mEFPGtkTMQ/s1600/DSC02604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuF4DQ_WqzRmt4T0g82coJJ_PdaKHRGHUlrMro-j3Z32nyzbwvkrS7QmAcN6MkTEKY2zM4H5ObjEpTSmb7iTnO-fJ9kaD0tT4UnecLrvQz5sS31ABmMJ0GOqbK7iHUTJb12mEFPGtkTMQ/s640/DSC02604.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Part grapefruit juice, part amaretto, part Kronenbourg Blanc beer this cocktail is a low-alcohol, day drinkable, glass of delicious. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLKNBfUmcvjlMb4Mw8O9KpifYCE2FfmKfomuNUyswxVNBMN_MvkGIX4k3kOGiZJFHmNZZOOkv8iubo_E7Ah4NS5YXVHz1PIxW26NG_v5P5bVlFD6-kcPDoPOkQEei_S-nC8wzMQSbm9YX/s1600/DSC02601.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLKNBfUmcvjlMb4Mw8O9KpifYCE2FfmKfomuNUyswxVNBMN_MvkGIX4k3kOGiZJFHmNZZOOkv8iubo_E7Ah4NS5YXVHz1PIxW26NG_v5P5bVlFD6-kcPDoPOkQEei_S-nC8wzMQSbm9YX/s640/DSC02601.jpg" width="640" /></a></div>
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<o:p><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></o:p></div>
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</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;"><br />
</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;"><br />
</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;"><br />
</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Grapefruit Amaretto Shandy</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background: white; mso-fareast-language: EN-CA;">1/2 oz amaretto</span><span style="line-height: 107%;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 oz grapefruit juice<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">~4 oz beer (Kronenbourg blanc)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix all ingredients in a beer mug. Serve cold. </span><o:p></o:p></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-49840139681938820542016-08-07T22:38:00.000-04:002016-08-07T22:38:52.426-04:00Bolo Bao (Pineapple Bun) Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNp4vTi_5eg2uoAiyBmuvCXzixmS-Q67XwQvmP_R4Hj8fWUMnzmgaxJxuiP5LXbSIminmcuviGVG-QUy8hhdb3sVg44UxKIFwEtZbBu1qTt4s3xOCJ8b7m9d7xhKPzQT5lqZowGhksdU1/s1600/DSC02561.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNp4vTi_5eg2uoAiyBmuvCXzixmS-Q67XwQvmP_R4Hj8fWUMnzmgaxJxuiP5LXbSIminmcuviGVG-QUy8hhdb3sVg44UxKIFwEtZbBu1qTt4s3xOCJ8b7m9d7xhKPzQT5lqZowGhksdU1/s640/DSC02561.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The bolo bao or pineapple bun is a confusing pastry. Mostly because there’s no pineapple in it at
all! The Chinese bakery we get ours from
actually specifies this on the sign, probably so that customers don’t complain
about the lack of fruit filling. It’s actually
called a pineapple bun because the crunchy, yellow topping that sits on each
bun kind of, maybe, looks like a pineapple… if you squint. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love bolo bao – that sweet, dense pastry. My favourite are the ones filled with
coconut. So clearly, I made it into an
ice cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwskUltJXtokxUvCysszzBUYSpZCUagr86Y1VCTZWr7aqG2ssJFZrmyrdXBphBa29DHnNabt0OafvczkfbQOspGMu-V2bHOpxUo1KGDJRx6-cgflLBS4sL-iLHPQCuiCcLVUM0n3cyzZsv/s1600/Picture1.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwskUltJXtokxUvCysszzBUYSpZCUagr86Y1VCTZWr7aqG2ssJFZrmyrdXBphBa29DHnNabt0OafvczkfbQOspGMu-V2bHOpxUo1KGDJRx6-cgflLBS4sL-iLHPQCuiCcLVUM0n3cyzZsv/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was inspired by the peanut butter croissant ice cream from
</span><a href="http://www.deathinvenice.ca/#!about1/c33p" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Death in Venice</a><span style="font-family: Arial, Helvetica, sans-serif;">. Though not their most
adventurous flavour, I was surprised at how well a pastry, like a croissant,
worked in ice cream. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And so the bolo bao ice cream was born. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_zBuNLonQfgh6ZusEMYTeaGa710yEwsx_K76AmbXDFeav-fU9n1hxhLYh4hQPVmpi0KPjVe6zzGQiiFBNNhIwg2fYu7mIAG1q-622mKUSD27QDjicnAz_yn9SG_lLdilp7si-2xtn0aE/s1600/DSC02565.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_zBuNLonQfgh6ZusEMYTeaGa710yEwsx_K76AmbXDFeav-fU9n1hxhLYh4hQPVmpi0KPjVe6zzGQiiFBNNhIwg2fYu7mIAG1q-622mKUSD27QDjicnAz_yn9SG_lLdilp7si-2xtn0aE/s640/DSC02565.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It’s a plain vanilla ice cream, but made with extra egg
yolks to add richness and give it that classic bright yellow colour of the
pineapple bun. The ice cream is then
combined with dried coconut and chopped up bolo bao. The buns don’t get hard. They just add an interesting texture to the
ice cream. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course, if you’re not a coconut fan, skip the
coconut! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSz98HagEaJ_JdygtYupVoSUKyDCv4t-fjaKxhSDmO_Ld3AXKqQtz7zxEen_rhaB3eGWGzyBZxhOem-00rNa0Ph47ZQXIKUgH7Qkf2qoz39DBrCnzlP23VUOh31KNL4ImbJh5AX1MLZwww/s1600/DSC02570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSz98HagEaJ_JdygtYupVoSUKyDCv4t-fjaKxhSDmO_Ld3AXKqQtz7zxEen_rhaB3eGWGzyBZxhOem-00rNa0Ph47ZQXIKUgH7Qkf2qoz39DBrCnzlP23VUOh31KNL4ImbJh5AX1MLZwww/s640/DSC02570.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvsDdUrjS77AyeFXEh2kb-XNByXujOV52OO2YM53BwYJAICWru9oNYs6im0fYC_3z06qr602qOx7yfRhqXVUe9Il0qdlRijsUDwBdJR_FdKZfkeEIHBuOTpMOh6luPhUf6D0MHP0LoFwW/s1600/DSC02580.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvsDdUrjS77AyeFXEh2kb-XNByXujOV52OO2YM53BwYJAICWru9oNYs6im0fYC_3z06qr602qOx7yfRhqXVUe9Il0qdlRijsUDwBdJR_FdKZfkeEIHBuOTpMOh6luPhUf6D0MHP0LoFwW/s640/DSC02580.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We ate this ice cream on its own and also sandwiched inside
a bolo bao, like bolo bao inception. Both
were awesome. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It’s summer, it’s hot, ice cream it up!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Looking for more frozen treats for the hot days of summer? Check these out!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.smartcookiebakes.com/2016/07/oatmeal-cookie-ice-cream.html" target="_blank"><i>Oatmeal cookie ice cream</i></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.smartcookiebakes.com/2015/06/gin-and-tonic-popsicles.html" target="_blank"><i>Gin and tonic popsicles</i></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.smartcookiebakes.com/2014/07/roasted-banana-ice-cream.html" target="_blank"><i>Roasted banana ice cream</i></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.smartcookiebakes.com/2013/06/lemon-sorbet-with-sparkling-wine-and.html" target="_blank"><i>Lemon sorbet with sparkling wine and mint</i></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.smartcookiebakes.com/2013/07/strawberry-rose-ice-cream.html" target="_blank"><i>Strawberry rose ice cream</i></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Bolo Bao (Pineapple Bun) Ice Cream</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (250ml) whole
milk<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A pinch of salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (150g)
sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups heavy cream<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7 large egg yolks<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon pure
vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bolo bao (Chinese
pineapple bun)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sweetened dried
coconut<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine milk, salt,
and sugar in a medium saucepan. Heat
over medium until just bubbling stirring occasionally to help dissolve the
sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As it heats, prepare
a large bowl in an ice bath. Pour cream
into the bowl. Set a fine mesh strainer
nearby. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl,
whisk egg yolks. Once milk is heated,
pour slowly into yolks, whisking constantly.
Pour mixture back into saucepan and heat, stirring constantly, until
thick enough to coat the back of a spoon.
<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Strain into cold
cream in ice bath. Stir in vanilla. Stir mixture until cool. Cool completely in fridge for at least 4
hours or overnight.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Churn in your ice
cream maker according to its instructions. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the ice cream is churning, but your bolo bao into small 1 cm
pieces. Once churned, stir bun pieces
and coconut into ice cream. Freeze. </span><o:p></o:p></div>
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SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-59435454704405246842016-07-17T21:25:00.001-04:002016-07-17T21:40:45.648-04:00Cereal White Russians<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjle7-h9j5baTwb2vjI1Qgv3VYBW9PDDXYyviyKNV4xv3n4tRM8t_eT0bPKu83t-fk7qiPVHcuh8am27qZduvkqFAdtmeu5LjpEhYOshy7ynBTJ-DVJpYD9CmtDPBr-P8_Nt8KxGG4k8SKn/s1600/DSC02517.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjle7-h9j5baTwb2vjI1Qgv3VYBW9PDDXYyviyKNV4xv3n4tRM8t_eT0bPKu83t-fk7qiPVHcuh8am27qZduvkqFAdtmeu5LjpEhYOshy7ynBTJ-DVJpYD9CmtDPBr-P8_Nt8KxGG4k8SKn/s640/DSC02517.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cereal has been on my mind ever since I had a Cinnamon Toast
Crunch Sweet Jesus cone at <a href="http://www.thehotb.com/" target="_blank">Home of the Brave</a>.
So good. So genius! <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then came the ideas. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I should make cakes with cereal! (Still in the works..)<o:p></o:p></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I should make cocktails with cereal! But what kind of cocktail would be good with cereal? The White Russian of course! I always wanted to try the Froot Loops with
White Russian that they serve at Clark Hall Pub at Queen’s. I should make something like that… except
better!</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i></i></span></div>
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbu47Rg8lF9mYytTxAJJIbaRMx5zjAqcfdjL7Z_q0lGNTz2UZ4bYLCkoY6mj3hocRdehMPHQp_KaNRTIcd8JlAe7Xj7x1_zfIbC2gwPR_Ob4Pvuh869DSlyD0H4kalsmcWUYS-56xmYx8/s1600/DSC02490.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbu47Rg8lF9mYytTxAJJIbaRMx5zjAqcfdjL7Z_q0lGNTz2UZ4bYLCkoY6mj3hocRdehMPHQp_KaNRTIcd8JlAe7Xj7x1_zfIbC2gwPR_Ob4Pvuh869DSlyD0H4kalsmcWUYS-56xmYx8/s640/DSC02490.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Of course, Froot Loops are a given, but I can’t just try one
variation. Let’s do Cinnamon Toast
Crunch too! Better buy some Corn Pops
too… for later.</i><o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Armed with three boxes of cereal I got to work. First, I needed to make the cereal milk. I tried various methods, but in the end, just
soaking the cereal and then pressing the liquid out was the best way. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwy12MabEoHn5U8m7L_3AJ1WLUaJFNotB73hgTRn4gR1Mk66s2mpIU5IZvXFFpkGI6IzBnBFryjMwPr_VuodmVXOoSJcp2ZrD6tGU1Xezz3-gDH6wzWG0BAPQ9eooVjYAjujBCq8bqhI_/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwy12MabEoHn5U8m7L_3AJ1WLUaJFNotB73hgTRn4gR1Mk66s2mpIU5IZvXFFpkGI6IzBnBFryjMwPr_VuodmVXOoSJcp2ZrD6tGU1Xezz3-gDH6wzWG0BAPQ9eooVjYAjujBCq8bqhI_/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then came the ratios.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I can’t use as much Kahlua as usual, that’ll drown out all
other flavours. Let’s skip the Kahlua
altogether. Nope, that just tastes like
vodka, and despite my Polish heritage, that is not good news. It needs to be sweeter. It’s sugary cereal after all! Now it’s sweet, but doesn’t really taste like
the cereal at all. Needs something to
bring out the flavours. How about a
little bit of Kahlua? The cinnamon toast
crunch one is delicious, but the Froot Loop one is still no good. Maybe it just doesn’t really work with Froot
Loop milk?</i><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQyqh-bh9htQU7lXAvmBfkZWYvWiS_zpYZcPN0zNhi6G9EKlOxxLRj1nSUEEBfZ6HELgQiXDbE_7G6a07BfVlAqRjFgJDbKO2nTduh2WMhLQo2Tghuy4AvNK9IW9mc10N0GycReInCVdQ/s1600/DSC02504.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQyqh-bh9htQU7lXAvmBfkZWYvWiS_zpYZcPN0zNhi6G9EKlOxxLRj1nSUEEBfZ6HELgQiXDbE_7G6a07BfVlAqRjFgJDbKO2nTduh2WMhLQo2Tghuy4AvNK9IW9mc10N0GycReInCVdQ/s640/DSC02504.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Alex to the rescue: “maybe you need a hit of fruity liquor
instead?”<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Yes! Cointreau does
the trick. It totally tastes like Froot
Loops! This is the best!</i><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jmbEoI7NaHUMTziHcqMbm-DB1Yjm8elMdCdeS_MXHNj9yISM5niQvGAQ2rheM41vffTSeKS8EZ3zLabcv_RAd70RgfE7IN_4Pgtv7fZbETdVcTuSfHTgDd7Kd-CqCuIkgoLoUm5ur4iL/s1600/DSC02514.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jmbEoI7NaHUMTziHcqMbm-DB1Yjm8elMdCdeS_MXHNj9yISM5niQvGAQ2rheM41vffTSeKS8EZ3zLabcv_RAd70RgfE7IN_4Pgtv7fZbETdVcTuSfHTgDd7Kd-CqCuIkgoLoUm5ur4iL/s640/DSC02514.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1XEb-1LOpuBR0p1JpbZj-r0WfwfntB8ADTocVlGh5aKbn9ygodnfY_a2WI8fJzT_l6m2fXjlXfsU7nq24664-Zt6KjUr6gnuDzTqcbG7PzgaJo41FmlS231XgIFiE1IpcSTB1yVIaX35/s1600/DSC02516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1XEb-1LOpuBR0p1JpbZj-r0WfwfntB8ADTocVlGh5aKbn9ygodnfY_a2WI8fJzT_l6m2fXjlXfsU7nq24664-Zt6KjUr6gnuDzTqcbG7PzgaJo41FmlS231XgIFiE1IpcSTB1yVIaX35/s640/DSC02516.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you ever wanted a cocktail to bring out your inner kid,
this is the one. Try it with other cereals
and share! Slurp it out of a bowl.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Probably shouldn’t have it for breakfast though.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Cinnamon Toast Crunch White Russian</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz vodka<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz Cinnamon Toast Crunch cereal milk (see recipe below)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 oz simple syrup<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barspoon Kahlua<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In rocks glass filled with ice, combine all ingredients and
stir<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Froot Loop White Russian</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz vodka<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 oz Froot Loop cereal milk (see recipe below)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 oz simple syrup<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barspoon Cointreau<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In rocks glass filled with ice, combine all ingredients and
stir. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #ea9999;">Cereal milk</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cereal<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup whole milk<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup whipping cream</span></div>
<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Soak cereal in milk until very soft, about 30 minutes. Strain, pressing the liquid out of the
cereal. Stop before any thick soggy
cereal starts going through the strainer.</span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-18846962325339306272016-07-10T18:44:00.000-04:002016-07-10T18:44:48.812-04:00The Crumble Pie (aka Two For One Pie!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRbUGaktpWiZUK7Nl5Uwn6bJwLfBvAcZ-iUSJuvqqUtS9KZ1rtB4es7leLWNh3sXtXoNuBtOq1SWLWzq_lKyV6a53n1hZ45vSLqdYRmFUCamQejsRO8YvgOcAf1ABykqHkHPi11OwhRPz/s1600/DSC02430.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRbUGaktpWiZUK7Nl5Uwn6bJwLfBvAcZ-iUSJuvqqUtS9KZ1rtB4es7leLWNh3sXtXoNuBtOq1SWLWzq_lKyV6a53n1hZ45vSLqdYRmFUCamQejsRO8YvgOcAf1ABykqHkHPi11OwhRPz/s640/DSC02430.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m one of those weird people that actually likes the pie
crust more than the filling. Especially
when it’s <a href="http://www.smartcookiebakes.com/2014/03/the-perfect-pie-crust-and-cold-berry-pie.html" target="_blank">this all-butter version</a>. When
I’m eating a slice, I usually get rid of that annoying fruit first and then
enjoy my crust and ice cream. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Most people don’t share my crust love, but they love
crumble. Enter the crumble pie. Part pie, part fruit crumble, it’s the best
of both worlds. Another bonus: you get
two pies out of one crust recipe because you don’t have to worry about top
crusts! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">It’s easier, it’s delicious, and it results in more
pie. <o:p></o:p></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRznMId_TtuYEJr4bSySroAM3t5ss5FhqHbTw6qhLW86hPBL3j8HQoW9zyO97uv-GVn9EurstkMr-NRo1yH5xgCfh258i3ikwcasS4AzC7aXwgkZoGTrQ4lOfC34D_BoH12OIIvYlvaUJv/s1600/DSC02380.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRznMId_TtuYEJr4bSySroAM3t5ss5FhqHbTw6qhLW86hPBL3j8HQoW9zyO97uv-GVn9EurstkMr-NRo1yH5xgCfh258i3ikwcasS4AzC7aXwgkZoGTrQ4lOfC34D_BoH12OIIvYlvaUJv/s640/DSC02380.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKHOlcc9BDTohyRjKrVAAC3aP9Ht0vdr0e8JxcvdDlxb190nXi7zUgDlF_kSOQdp_Iy6GDOyjZ21GKAfHshO4pzzHtCqPUZg0Od2rqRxeARsyvuo8GgBbikBE8WqCx-gI_x0Ipbtlnicj/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKHOlcc9BDTohyRjKrVAAC3aP9Ht0vdr0e8JxcvdDlxb190nXi7zUgDlF_kSOQdp_Iy6GDOyjZ21GKAfHshO4pzzHtCqPUZg0Od2rqRxeARsyvuo8GgBbikBE8WqCx-gI_x0Ipbtlnicj/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">That’s win win win! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The point of this post is the crumble topping, but I couldn’t
resist adding a few filling combos to inspire you. As we move through the season’s fruit,
different pies will be more appropriate. </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL5ZAJhY5L13eIE2-76Dk_Dy41q0tOr0iaAy60D_TzMnSK_CeA4xW_9odLplsle1gaZ7xgPekQDTFjYIM3JJ-tqwXhaqhSpMTpAkZGCaFm7vtNgI-fdFB0vmwYMVNqQkZiJEVkzdq0df5/s1600/DSC02446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL5ZAJhY5L13eIE2-76Dk_Dy41q0tOr0iaAy60D_TzMnSK_CeA4xW_9odLplsle1gaZ7xgPekQDTFjYIM3JJ-tqwXhaqhSpMTpAkZGCaFm7vtNgI-fdFB0vmwYMVNqQkZiJEVkzdq0df5/s640/DSC02446.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m looking forward to turning <a href="http://www.smartcookiebakes.com/2014/10/peach-blueberry-crisp.html" target="_blank">this crumble</a> into a crumble pie when peach
season comes along. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40iOrnpE0RpSlclhmqr6xmiE3JjDbeZrp5TNirEYURigqUFN1QAbWvVWTXjelGkUbRrvjrsm-AR-hdEZz9UVO5dfiy-la259t3emr2ZubNCl-Nn9pxiSK0uAosbvsHRJatsvJbGx84dUh/s1600/DSC02455.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40iOrnpE0RpSlclhmqr6xmiE3JjDbeZrp5TNirEYURigqUFN1QAbWvVWTXjelGkUbRrvjrsm-AR-hdEZz9UVO5dfiy-la259t3emr2ZubNCl-Nn9pxiSK0uAosbvsHRJatsvJbGx84dUh/s640/DSC02455.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let’s get ready to crumble!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Crumble Pie Topping</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Makes enough for 2 pies</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/8 cup (146 g) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/8 cup (100 g) thick cut rolled oats<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup (133 g) brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup (67 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">9 tbsp (4.5 oz, 128 g) cold, unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup nuts, coconut, etc as desired<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk all ingredients together in a large bowl. Cut butter into pieces and toss with flour
mixture. Using your fingers, rub butter
into flour mixture until it forms a relatively uniform crumble with butter no
larger than pea-sized pieces. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Depending on the pie you’re making, stir in nuts, shredded
coconut, or any other topping you can think of.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Top pie and bake!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Plum Strawberry Crumble Pie </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 pie crust (my <a href="http://www.smartcookiebakes.com/2014/03/the-perfect-pie-crust-and-cold-berry-pie.html" target="_blank">favourite recipe is here</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 lbs plums, pitted and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 quart strawberries, hulled and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup cornstarch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a large bowl and pour into
chilled pie crust. Top with
crumble. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 400F in the lower third of the oven for 20
minutes. Reduce heat to 350F. Bake another 40-50 minutes or until crust and
topping are browned and filling is soft and bubbling. If the crust starts to brown too much, cover
top of pie with foil. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cool to room temperature on a rack. Refrigerate for 4 hours or overnight to help
the filling set. If your fruit was very
juicy, it may still be quite liquidy.
That’s ok, <a href="http://www.smartcookiebakes.com/2015/07/strawberry-rhubarb-cream-pie-with.html" target="_blank">pie is meant to be delicious, not pretty</a>. Slice and serve!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">Pear Almond Crumble Pie </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 pie crust (my <a href="http://www.smartcookiebakes.com/2014/03/the-perfect-pie-crust-and-cold-berry-pie.html" target="_blank">favourite recipe is here</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">6 pears, firm but ripe, peeled and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">7 oz (200g) marzipan<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">*Add sliced almonds to crumble<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Roll out marzipan so it fits in the bottom of the pie crust.
Lay it in the bottom of the crust and
chill while you prepare the filling. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a large bowl and pour into
chilled pie crust. Top with
crumble. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 400F in the lower third of the oven for 20
minutes. Reduce heat to 350F. Bake another 40-50 minutes or until crust and
topping are browned and filling is soft and bubbling. If the crust or crumble starts to brown too
much, cover top of pie with foil. I find
the almonds in the topping burn fairly easily.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cool to room temperature on a rack. Refrigerate for 4 hours or overnight to help
the filling set. Slice and serve!</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-53663479656993907292016-07-04T20:46:00.001-04:002016-07-04T20:46:21.189-04:00Oatmeal Cookie Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9a6s6NrCFUTktvxlgbme0yJgI_V2jj9hGGiPLB_vFvvoPUWJ24EZEBgtxyhJTi_tnkqdGFSSLb54prF12qJPS_k5D9rdr11WjrMQ-S0BiAvmoBrVnf0mNUvEUAMwADMFdgq5fI5f-SCC/s1600/DSC02394.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9a6s6NrCFUTktvxlgbme0yJgI_V2jj9hGGiPLB_vFvvoPUWJ24EZEBgtxyhJTi_tnkqdGFSSLb54prF12qJPS_k5D9rdr11WjrMQ-S0BiAvmoBrVnf0mNUvEUAMwADMFdgq5fI5f-SCC/s640/DSC02394.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I’m coming back with a bang! The kitchen is mostly done but completely
functional, and this is the best thing I have ever made. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I was trying to judge whether that’s an exaggeration, but I
actually don’t think I say it a lot. So
please, please try this. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">It’s basically an oatmeal cookie in ice cream form. The idea came to me when we were eating ice
cream one day (duh) and wondering why they have chocolate chip cookie dough,
cookies and cream, but nothing oatmeal cookie-like. Clearly an oversight. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">I later found out that Ben & Jerry’s used to have an
oatmeal cookie chunk flavour <a href="http://www.benjerry.com/whats-new/oatmeal-cookie-chunk" target="_blank">that many people still seem to miss</a>. So this one’s especially for you, ice-cream
missing internet friends!<o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykvV3O6xyBpfayCorDsSACvyHKmejNAjVc4GNZobY6q9aC0aOsv0k49bCJ3IeLPjDW5p_lUh9Yokq-fYPcHFjzYK5irvASAGHOwmtwGfNfn0lIj6Ar341c8S4uX5kOMDap8kO_YiIIfuQ/s1600/DSC02389.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykvV3O6xyBpfayCorDsSACvyHKmejNAjVc4GNZobY6q9aC0aOsv0k49bCJ3IeLPjDW5p_lUh9Yokq-fYPcHFjzYK5irvASAGHOwmtwGfNfn0lIj6Ar341c8S4uX5kOMDap8kO_YiIIfuQ/s640/DSC02389.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb623nT94QFqkpchXu4ExunFLxwgqxEvAyErjstyzb3-B6S8CwSTMRWynZnQo3j8MJ49rtbAY8fyyj74TSkoF7Pnb4qVgoijBhsw5O0p9n7DkqDI1aDLg0pGcpcj7axYz1uqvziA8Gdqhp/s1600/DSC02410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb623nT94QFqkpchXu4ExunFLxwgqxEvAyErjstyzb3-B6S8CwSTMRWynZnQo3j8MJ49rtbAY8fyyj74TSkoF7Pnb4qVgoijBhsw5O0p9n7DkqDI1aDLg0pGcpcj7axYz1uqvziA8Gdqhp/s640/DSC02410.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">You might think you can just take vanilla ice cream, crush
up some oatmeal cookies and voila. And
you can. But this is so much more than
that! This version has a base that
tastes like an oatmeal cookie AND oatmeal cookie chunks in it. The base uses oats soaked in milk, brown
sugar, and cinnamon. The cookie chunks
are made special so that they’re still deliciously chewy even when frozen. This is important to avoid broken teeth. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSxp2Xr1Qv-fU43fdzcj8ETzGZfFU96TLZaIvSzQ-igHKlZZ_5rDcriMwrDz3PXskHbzlyy-CNDwsysd6096k6wrMR3TP-SU1LIuubEiSkFV87QVD0RlS2Av8pmlUuOygE0BexGk89Ae9/s1600/DSC02419.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSxp2Xr1Qv-fU43fdzcj8ETzGZfFU96TLZaIvSzQ-igHKlZZ_5rDcriMwrDz3PXskHbzlyy-CNDwsysd6096k6wrMR3TP-SU1LIuubEiSkFV87QVD0RlS2Av8pmlUuOygE0BexGk89Ae9/s640/DSC02419.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">And because you’re doing it yourself, you can totally
overload on cookie chunks! It can
basically be ice cream covered oatmeal cookies.
Or you can skimp on cookie chunks and eat them as a delicious frozen
snack. They are seriously easy to pop. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh0vTjvcQpYAXjIhWowwLcWXXzZvVU1xIqA7qaWJL7wflIqSkbWbDS0bQeROCDtey-gm0O5TcNEQeyJRYDGi7humSUeBy7qIL2HjxwSckq0K0ZyODlghqQO_DJcJS3JEgfnVapoBQRxWk/s1600/DSC02420.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh0vTjvcQpYAXjIhWowwLcWXXzZvVU1xIqA7qaWJL7wflIqSkbWbDS0bQeROCDtey-gm0O5TcNEQeyJRYDGi7humSUeBy7qIL2HjxwSckq0K0ZyODlghqQO_DJcJS3JEgfnVapoBQRxWk/s640/DSC02420.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Whatever path you choose, it’ll be the most delicious thing
you’ve ever tasted! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #999999; font-size: x-large;">Oatmeal Cookie Ice Cream</span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the cookie chunks:</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (170 grams) unsalted butter, room temperature<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (210 grams) packed light brown sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup (32 grams) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cups (87 grams) old-fashioned rolled oats<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Line a 9x13 inch pan with parchment paper so that it goes
partway up the sides. Preheat oven to
350F. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">In a stand mixer on medium speed, cream butter and sugar
until light and fluffy. Beat in egg and
vanilla. Scrape down sides of bowl and
add baking soda, salt, cinnamon, and flour.
Blend on low speed until combined.
Add oats and blend to combine. The
dough will be quite soft. That’s ok.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Spread the dough relatively evenly in the parchment lined
pan. Don’t worry if you can’t get it all
the way to the sides, it will spread while baking. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake in the centre of the preheated oven for 16-19
minutes or until bubbly and brown on top.
It will still be quite soft and jiggle a little when shaken. Let cool on a rack to room temperature, then
freeze. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Once frozen, cut into small squares (I did about 1 cm
square). Keep frozen until ready to
use. Try not to eat them all. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #ea9999;">For the ice cream:</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (87 g) old-fashioned rolled oats<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (130 g) brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups heavy cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5 egg yolks<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Oatmeal cookie chunks (see recipe above)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan over medium heat, combine milk, oats,
brown sugar, cinnamon, and salt. Bring
just to a boil. Remove from heat, cover,
and let soak for 10 minutes. Transfer to
a blender and blend until smooth. Strain
through a fine mesh strainer, pressing to get all the liquid out of the
leftover oat mush. It may be quite thick
and goopy. That’s normal. Discard (or eat, I won’t judge) oat
mush. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Set up an ice bath and place a large bowl with 1 cup of the
cream in the ice bath. Set a fine strainer
over top. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk egg yolks and set aside. In a medium saucepan, warm the remaining 1
cup of whipping cream over medium heat until just simmering. Whisking the yolks constantly, pour hot cream
in a thin stream into egg yolks. Pour mixture
back into saucepan and stir constantly until thickened. It should coat the back of a spoon. Remove from heat and stir in the strained oat
milk mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Strain everything into the cold cream over the ice bath. Stir in vanilla. Stir constantly over the ice bath until the
mixture is cool. Chill in the
refrigerator until completely cold, at least 4 hours or overnight. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Churn according to your ice cream machine instructions. Stir in cookie chunks to taste (I probably
used about 2 cups). Freeze. </span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-14201583842347295472016-05-08T15:38:00.000-04:002016-05-11T18:34:01.690-04:00The Paraglider (Not Quite Aviation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJQbX1huV9ery9pwUUGjs64d1sBJYmoHFV2145Xe6e-rzU5UhLFIpepdxx5nBCQQdUQvT6iPaQgJmIFOXO6TJ3hGw9Hv71U2A91ZzZzbJAoyIf_5fyRGGY9mGvqqXiTmMFawjbni2aHSs/s1600/DSC02243.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJQbX1huV9ery9pwUUGjs64d1sBJYmoHFV2145Xe6e-rzU5UhLFIpepdxx5nBCQQdUQvT6iPaQgJmIFOXO6TJ3hGw9Hv71U2A91ZzZzbJAoyIf_5fyRGGY9mGvqqXiTmMFawjbni2aHSs/s640/DSC02243.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our kitchen reno is in full swing! There are many holes in the walls and the
floor is bare concrete. But we’re
getting by. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since there is literally nowhere to cook, we’ve been on a
forced raw food diet. Some days have
been better (sourdough with ricotta, sea salt, honey, and a sprinkle of
cayenne) than others (bag of chips), though it depends on your definition of
better (the chips were very good). <o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhmVQQGKDmjXI2yTUFZX6MDpagB0GXVDD2LtOSo4Kp-KP0GPcvPIIiXNhhlC4M3-MiNIBAXMNFWoPCJKvWCa9Ask-SFYKSS-H83oR-gLPMZwS0NPMrHuRmqDbka6GgYmkSGyn6dq1wx_d/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhmVQQGKDmjXI2yTUFZX6MDpagB0GXVDD2LtOSo4Kp-KP0GPcvPIIiXNhhlC4M3-MiNIBAXMNFWoPCJKvWCa9Ask-SFYKSS-H83oR-gLPMZwS0NPMrHuRmqDbka6GgYmkSGyn6dq1wx_d/s640/Picture1.png" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One silver lining is that drinks and cocktails rarely
require the use of a stove! And though I
won’t go into reno details here, suffice to say there have been several times
already where a drink was deemed necessary.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Aviation is one of my favorite cocktails to order when
we go out, mostly because it’s delicious and almost impossible to make at home
given the lack of Violette availability.
But one missing ingredient isn’t going to stop us! </span></div>
<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71HRfqVeu7koHpfXNoKvR1pMrvpdo_FTA3GKnweRVQPPlxg5j3WGVbZlOHFl4Q4xoVePi0Ap27p5WcpllmLSJdaewStlm8JMAMqixyCeZK0PxkMN3JamM15oInnXmq9MafPysFR8avGIa/s1600/DSC02256.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71HRfqVeu7koHpfXNoKvR1pMrvpdo_FTA3GKnweRVQPPlxg5j3WGVbZlOHFl4Q4xoVePi0Ap27p5WcpllmLSJdaewStlm8JMAMqixyCeZK0PxkMN3JamM15oInnXmq9MafPysFR8avGIa/s640/DSC02256.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHUUahNNyy5D3oaAWaoFMVEcIwiswrdFVJmRNDUKkUNF-DPR1Uma7FHwSl_UNOX6wqRvaVzUQUdEbjddkeDbrMxKhEkWliOd6t2KpTqm0vj9M_z32NfZH4h3Lon3J0G8Oh6Keokbhdi-f/s1600/DSC02263.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHUUahNNyy5D3oaAWaoFMVEcIwiswrdFVJmRNDUKkUNF-DPR1Uma7FHwSl_UNOX6wqRvaVzUQUdEbjddkeDbrMxKhEkWliOd6t2KpTqm0vj9M_z32NfZH4h3Lon3J0G8Oh6Keokbhdi-f/s640/DSC02263.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Violette is fruity and floral, so I decided to see whether I
could substitute it with Chambord or St. Germain. Chambord is sweet and tastes of rasberries,
St. Germain is floral with a hint of acidity.
In the spirit of science, I also tried a half/half mixture of the
two. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The winner for me was the mix of both, but give it a shot
(no pun intended) and see what you think!
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I call this the Paraglider – like an Aviation, but not quite
at the same level. It’s clean and
refreshing and perfect for the beginnings of warmer weather that we’re just
starting to get here in Toronto. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHyYNkCpajiKUQimg_5vLtNB_f3ipPIXdeddiJ6zPxDXTdG9nWDduy_jTQr4AGAE1kN5UZoeCTBzDaD7Dg84VMWudfGo6CDhzDjlaqYmFF-qiLvkB7UvKBpoSgVhvESM3AugVMHDhCQtQ/s1600/DSC02245.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHyYNkCpajiKUQimg_5vLtNB_f3ipPIXdeddiJ6zPxDXTdG9nWDduy_jTQr4AGAE1kN5UZoeCTBzDaD7Dg84VMWudfGo6CDhzDjlaqYmFF-qiLvkB7UvKBpoSgVhvESM3AugVMHDhCQtQ/s640/DSC02245.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here’s to summer and a new kitchen!</span></div>
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<span style="background-color: white; color: #999999; font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">The Paraglider</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />2 oz. gin<br />1/2 oz. Luxardo maraschino liqueur<br />1/2 teaspoon Chambord, St. Germain, or a 1:1 mix of the two<br />3/4 oz. lemon juice<br />1/4 oz. simple syrup<br /><br />Shake all ingredients with ice and strain into coupe glass. Garnish with a cherry.</span>SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-70057152525441757422016-03-26T23:35:00.000-04:002016-04-07T16:14:33.195-04:00Easter Babka (Polish Yeast Cake)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ayzM2BxF7fej8WQVqgdb4acfNlkUkoKnnOVbpE6Ei3HKQUd13mO_4CWD-SN1i0hGXGeN_O84U90D-wYNcPjfgaCxGwO25o0UYruFi-GxWcOPWbpAEe_YtIJ01HesNbWjtGvst_y_-n69/s1600/DSC02336.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ayzM2BxF7fej8WQVqgdb4acfNlkUkoKnnOVbpE6Ei3HKQUd13mO_4CWD-SN1i0hGXGeN_O84U90D-wYNcPjfgaCxGwO25o0UYruFi-GxWcOPWbpAEe_YtIJ01HesNbWjtGvst_y_-n69/s640/DSC02336.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I never really noticed a lot of our <a href="http://www.smartcookiebakes.com/2013/05/cinnamon-swirl-madeleines-for-mothers.html" target="_blank">family traditions</a> until
after I moved away. It’s only when you’re
on your own, <a href="http://www.smartcookiebakes.com/2014/12/burnt-caramel-fig-cheesecake.html" target="_blank">celebrating a holiday</a>, that you start thinking “we always used to
[insert tradition here]”. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This year we didn’t go home for Easter. It just happens to fall right before every
single grant is due. So I found myself
remembering all the traditions and trying to re-create them for our own little two-person
family. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On Good Friday we had potatoes boiled in their skins for
dinner. And this morning, before Easter
mass, we’re having Easter babka. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUKZH1t0-B7xq7y7jfjlxm7qOnUjZ8A2DZ6dbxieSAtYxyn9bgTPqKgUNJn69RQstuJb0ahNxvMzX1kHgVSxfCwiIQxPEw8_I5sre-9DuKsd86V72v5HWBoNY81XHYZdSMcCM9sHftsIN/s1600/Picture1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUKZH1t0-B7xq7y7jfjlxm7qOnUjZ8A2DZ6dbxieSAtYxyn9bgTPqKgUNJn69RQstuJb0ahNxvMzX1kHgVSxfCwiIQxPEw8_I5sre-9DuKsd86V72v5HWBoNY81XHYZdSMcCM9sHftsIN/s640/Picture1.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2iZO5FtxT0JkgwcAJeJCDuCNl1EGGyjS5J1UytYb-vDWQBQJ07lAyzkkbgAuC-IBQ8I8yuxtDrf6R7euRAE0uqeIebXT2B65xO2JMWCiPWmbYGxVcxThDzBMzStCKnVBz5ipXmyZ7X_L/s1600/DSC02366.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2iZO5FtxT0JkgwcAJeJCDuCNl1EGGyjS5J1UytYb-vDWQBQJ07lAyzkkbgAuC-IBQ8I8yuxtDrf6R7euRAE0uqeIebXT2B65xO2JMWCiPWmbYGxVcxThDzBMzStCKnVBz5ipXmyZ7X_L/s640/DSC02366.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My mom used to always serve it with hot chocolate. She also used to make it with no raisins for
me, though it seems my tastes have matured and I don’t mind the raisins so much
anymore. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hv_GamWoatfdDxPuJRyxOqrHOrkRshOR1EjdPIYMTKK01hTiIHdeuz9EnwwEBcJ9TNwmDVdELtiZXlW-xXkQ_QU0mXegjbtbHiIi027MlvE37gqvYCBU9HU0CjhzZBFYg1f-0UP_vq65/s1600/DSC02355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hv_GamWoatfdDxPuJRyxOqrHOrkRshOR1EjdPIYMTKK01hTiIHdeuz9EnwwEBcJ9TNwmDVdELtiZXlW-xXkQ_QU0mXegjbtbHiIi027MlvE37gqvYCBU9HU0CjhzZBFYg1f-0UP_vq65/s640/DSC02355.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrh2zKCF2geaVtSmNTUzWwvvis7fAy7DBIWVkf528SEvDipLqiPaXTwh-wdvNK0o3xcR0H2kNDjjttpBqaWfLtwevrqXavYGy4VKhmoybeAgelIyC0BJ2ZMACmOfwKRwH3faNNYY6W1NXs/s1600/DSC02339.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrh2zKCF2geaVtSmNTUzWwvvis7fAy7DBIWVkf528SEvDipLqiPaXTwh-wdvNK0o3xcR0H2kNDjjttpBqaWfLtwevrqXavYGy4VKhmoybeAgelIyC0BJ2ZMACmOfwKRwH3faNNYY6W1NXs/s640/DSC02339.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you’re not familiar with babka, it’s a barely sweet,
yeast-leavened cake with (or without) raisins.
It’s fluffy and delicate, the middle ground between bread and regular
cake. The recipe might seem long, but it’s
mostly kneading and rising. Kneading is
a snap if you have a stand mixer with a dough hook, and rising time is when you
get to squeeze in another episode of the new season of Daredevil. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhVOF2CsoGezxrDmcYSHkFKrmu-_FRo2N369xzwITy4gXh_B4ht4MO9iI5HAiOGH5Awv3O7bhzANhIlANdcjLt1WBOg6OudnQ6xfD4U0XVgEJIOnW2st2ta949uMThAJXGgvLJoBtSpFg/s1600/DSC02345.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhVOF2CsoGezxrDmcYSHkFKrmu-_FRo2N369xzwITy4gXh_B4ht4MO9iI5HAiOGH5Awv3O7bhzANhIlANdcjLt1WBOg6OudnQ6xfD4U0XVgEJIOnW2st2ta949uMThAJXGgvLJoBtSpFg/s640/DSC02345.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don’t be afraid of yeast either! <a href="http://www.smartcookiebakes.com/2014/11/roasted-grape-rosemary-focaccia.html" target="_blank">They’re your little friends</a>, helping make the
babka rise and be fluffy. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though I might have it with an espresso instead of a hot chocolate,
this is one tradition I intend to continue.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999; font-size: x-large;">Easter Babka</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #999999;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">100 ml milk<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 packages (16 g) instant yeast <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 3/4 cups + 2 tbsp (370 g) all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scant 1/4 cup (40 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 1/2 tbsp (150 g) unsalted butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup raisins<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #ea9999;">Glaze (optional)</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Juice of one lemon<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Splash of rum or 1 tsp rum extract, optional<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups (200 g) icing sugar<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">About 30 minutes before you start, take the butter out of
the fridge and cut into half inch cubes to warm. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Gently warm the milk in a small saucepan or in the microwave. You don’t want it to be hot, just mildly
warm; think body temperature. Combine
half the warm milk, yeast, 1 tbsp of the sugar and 1 tbsp of the flour in the
bowl of your stand mixer (or any large bowl).
Cover with a clean towel and let stand somewhere warm for about 15
minutes. The mixture should get
foamy. If it doesn’t, your yeast is
dead! Get new yeast and try again.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To the starter, add the rest of the milk and sugar and sift
in the flour and salt. Stir together with
a wooden spoon or with your dough hook on low speed. Add eggs one at a time stirring until dough
comes together. Knead by hand for about
10 minutes, or using your dough hook on medium speed for about 7 minutes. Dough should be fairly firm at this
point. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Knead in softened butter a little at a time either by hand
or with your dough hook. Once all the
butter is in, knead for another 10 minutes, or 7 minutes with your dough hook
on medium speed. Dough should be soft,
shiny, and elastic. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Knead in raisins, if using.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Leave dough in the bowl, cover with the towel again, and let
rise in a warm place for 1 hour. Dough
will at least double in volume. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While dough is rising, prepare your pans. Any 9” or 10” bundt pan will work. I’ve never tried this, but if you don’t have
a bundt pan, I don’t see why a loaf pan couldn’t be used, just monitor closely
while baking. Grease and flour
pans. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After an hour, start preheating oven to 350F and place a
rack just below the middle. Punch down
dough. Divide into two approximately
equal pieces. Roll each piece into a
cylinder and place into your prepared pans, trying to make an even ring inside
the pan. Cover with the towel and let
rise again in a warm place for 40 minutes.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake at 350F for 20-22 minutes. Skewer inserted should not come out sticky
and the top should be golden brown. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let cool on a rack for 10 minutes, then invert and let cool
directly on rack.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In the meantime, make the glaze, if desired. Combine lemon juice and rum or extract, if
using. Add icing sugar and stir. You want the glaze to coat the back of a spoon
thickly, but you still want it to flow easily. If glaze seems too thick, add
water 1 tsp at a time until desired consistency is reached. If it
seems too thin, add icing sugar 1 tbsp at a time until the right consistency is
reached.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While babka is still slightly warm, place a piece of wax
paper under the rack, and spoon glaze over the cake until coated. I used a pastry brush and brushed the cake
after to evenly distribute glaze over the whole cake. I also re-used the glaze that dripped through
onto the wax paper and just kept brushing until most of the glaze stayed on the
cake. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy right away, or anytime!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Store covered under a cake dome (or bowl if you don’t have a
cake dome) at room temperature. Should
be fine for 3 days. If it gets too dry,
use for French toast or top with sliced strawberries and eat with whipped cream
or ice cream. </span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com0tag:blogger.com,1999:blog-6906386887161556915.post-50168827116343244452016-03-06T15:24:00.000-05:002016-03-06T15:24:13.055-05:00Snack Attack: Two-Ingredient Thin Mints<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjny-jZxOuLTmYnRtY7t0L9VyVM-0nWDV6AMAtMBbiXaD9fW7SHvdUGrG-ksX4S2XA81qIsrC0dtaDZ1F_nKWYFt3vlQx689HRXILoPYCCV78mEMM8AS8aVT4zFDn0szzAopn4HxA9K11/s1600/DSC02180.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjny-jZxOuLTmYnRtY7t0L9VyVM-0nWDV6AMAtMBbiXaD9fW7SHvdUGrG-ksX4S2XA81qIsrC0dtaDZ1F_nKWYFt3vlQx689HRXILoPYCCV78mEMM8AS8aVT4zFDn0szzAopn4HxA9K11/s640/DSC02180.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I never remember when girl-guide cookie season is, but I do
know I can easily polish off a box of thin mints in one sitting. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, now, girl-guide cookie season can be whenever you want
it! And all it takes is two ingredients:<o:p></o:p></span></div>
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">1 package of chocolate wafer cookies.<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 package of mint chocolate chips</span><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bam.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAt7hSnGd2Tn-pULQX-8KEqOH_A9Qer9g23QEbHFT2Oi7vRQmwESYdVEeEz96VyzaE7DFE2TBAzEC-PfAxymi3E00v1P_nai2QZTpsDm0sMzicLWd8E5KwEsOv2DgOe3QQMmDcQl9Y1xJ/s1600/DSC02096.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAt7hSnGd2Tn-pULQX-8KEqOH_A9Qer9g23QEbHFT2Oi7vRQmwESYdVEeEz96VyzaE7DFE2TBAzEC-PfAxymi3E00v1P_nai2QZTpsDm0sMzicLWd8E5KwEsOv2DgOe3QQMmDcQl9Y1xJ/s640/DSC02096.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lJb-xhLPnT8FT7q6s9UyE9vpePVjM6tbK36yW8O0uinxs4eKoRVXq3ClTlEeiB3tcA-T_jOcLRBCxobbD8QRjgyRDOlduPlHYmUQS_Aq74mlKbSFNu5lg6TlJIGryajNn6VpZm7wAKp0/s1600/DSC02103.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lJb-xhLPnT8FT7q6s9UyE9vpePVjM6tbK36yW8O0uinxs4eKoRVXq3ClTlEeiB3tcA-T_jOcLRBCxobbD8QRjgyRDOlduPlHYmUQS_Aq74mlKbSFNu5lg6TlJIGryajNn6VpZm7wAKp0/s640/DSC02103.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This couldn’t be simpler.
Melt the chocolate chips and spread/dip/drizzle it over the wafer cookies. I started out dipping, then found that “painting”
the chocolate on with my little spatula worked better to get a thin, even
coating. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQ0hAF46tmt4Taw8gS4VL4bv0ujovHu7Ms9w6xPaRqmoo0MMMGEafEGP8ekGH-1CIdAkzuvwRXPqW_FoQKMwotOhyphenhyphen-BEb6y_czCSKJgSDbp9yLihPDQ-wZzh9cToHqUvf-IyHRwh2XvOW/s1600/DSC02120.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQ0hAF46tmt4Taw8gS4VL4bv0ujovHu7Ms9w6xPaRqmoo0MMMGEafEGP8ekGH-1CIdAkzuvwRXPqW_FoQKMwotOhyphenhyphen-BEb6y_czCSKJgSDbp9yLihPDQ-wZzh9cToHqUvf-IyHRwh2XvOW/s640/DSC02120.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSl6XXQU-VWEUo1MpCyRc0J8FarRGrwyIy3OVtdpld8UWTdxXxcMkygOpID_SCdLdK2gjTqnir1yQVzjWTiiJp1nSdxU7prdPhPN9Bolev8KfNqKVRdy-FbNewVmuteKiA5my5cKNMpWo/s1600/DSC02127.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSl6XXQU-VWEUo1MpCyRc0J8FarRGrwyIy3OVtdpld8UWTdxXxcMkygOpID_SCdLdK2gjTqnir1yQVzjWTiiJp1nSdxU7prdPhPN9Bolev8KfNqKVRdy-FbNewVmuteKiA5my5cKNMpWo/s640/DSC02127.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TyfJT0webxMQEEIGJShpEfPwCMr2Uy7sbWtBmC4uji7CHTh59CIdqOrfT1kiYvbnRMF1nNgSlgIfpAmD6MdC_36DQ552BfyIaqSKWeJweFqC088aFwUZENAF3ap-kd6An9IJtnXxN3kf/s1600/DSC02149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TyfJT0webxMQEEIGJShpEfPwCMr2Uy7sbWtBmC4uji7CHTh59CIdqOrfT1kiYvbnRMF1nNgSlgIfpAmD6MdC_36DQ552BfyIaqSKWeJweFqC088aFwUZENAF3ap-kd6An9IJtnXxN3kf/s640/DSC02149.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As a bonus, these actually get better with time. The cookies soften a little, the chocolate
really melds with them. You’ll start
wondering whether you really made them or whether you bought them and just
forgot!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU1ecRlIAUGt8Rf_PmyEMJi5cBkGpsMjJ5b_ysaY65AJZJyEcNXRHY0_3EDPVSMAMD9d5cZdC0amHUYu-WW1uYYfwJ2wBxhJKOE1bhjF5FaMB3_M0X6YOyIPU2eCWVehkjAZK57Gh7IhD/s1600/DSC02173.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU1ecRlIAUGt8Rf_PmyEMJi5cBkGpsMjJ5b_ysaY65AJZJyEcNXRHY0_3EDPVSMAMD9d5cZdC0amHUYu-WW1uYYfwJ2wBxhJKOE1bhjF5FaMB3_M0X6YOyIPU2eCWVehkjAZK57Gh7IhD/s640/DSC02173.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbYBhq_IXyKHCpO3pOpeWDnf0MXlBsAtYrULPWJ35_6hCDygmwXsjxDEgt5cYBvj4G2ZFDNsoA_iAyuADVIqZeX562fZqgV1B7YPOtfWsOr1OC2A_jrRbwZJLyMpkGuFrjJpRW8VdOsn8/s1600/DSC02182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbYBhq_IXyKHCpO3pOpeWDnf0MXlBsAtYrULPWJ35_6hCDygmwXsjxDEgt5cYBvj4G2ZFDNsoA_iAyuADVIqZeX562fZqgV1B7YPOtfWsOr1OC2A_jrRbwZJLyMpkGuFrjJpRW8VdOsn8/s640/DSC02182.jpg" width="640" /></a></div>
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<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Two-Ingredient Thin Mints</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 package chocolate wafer cookies</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 package mint chocolate chips (or one package chocolate
chips and a few drops of peppermint extract. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Just be careful not to put too much, it’s very
strong!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate over a double boiler or with 30 second bursts
in the microwave, stirring in between.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dip or paint the wafers with the chocolate placing finished
wafers on a parchment lined baking sheet.
Set baking sheet in the fridge to harden the chocolate.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Store in an airtight container at room temperature (or in
the fridge if room temp is very warm for you) for up to two weeks. </span><o:p></o:p></div>
SmartCookiehttp://www.blogger.com/profile/15732656423932248391noreply@blogger.com2