tag:blogger.com,1999:blog-71162493125940429382024-02-18T22:04:46.980-08:00Tiff's SnippetsTiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-7116249312594042938.post-49194752174817122782020-06-11T21:58:00.000-07:002020-06-11T21:58:27.228-07:00Crispy Cheesy Pan PizzaI made the King Arthur Flour recipe of the Year, Crispy Cheesy Pan Pizza!! It was pretty tasty, but I suppose that is what happens when you get to use all of your favorite toppings! Have fun with your topping selection... just make sure you layer cheese, sauce, toppings, cheese...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznUm3u3qxbTPT-0dJdUch-G1HgVmX33-liNNc8kMi5ioM52OS7Fjr2x8jqBF0gD7iNquPEWHZBEt1nbtVDZi0r-6uyV5k-Fiv1R0M7e16RMMKP_kgRrLCwlTh3toVy2h0CzzzptSgnro/s1600/IMG_20200525_192649_395_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznUm3u3qxbTPT-0dJdUch-G1HgVmX33-liNNc8kMi5ioM52OS7Fjr2x8jqBF0gD7iNquPEWHZBEt1nbtVDZi0r-6uyV5k-Fiv1R0M7e16RMMKP_kgRrLCwlTh3toVy2h0CzzzptSgnro/s320/IMG_20200525_192649_395_original.jpg" width="256" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlu9Rn7WkZDfreL4wFC259n7KEeNOkXKRwL4ZA7o_cD-FT6edI6vBHwwlom2_Y1YMshZcY-OsMt14gtZHT-O6Z-0bXc9-Kn0VhuDFHfr6AKE7tFmKkq7pVztbxwf9R49ikPeSzUW-UFo/s1600/IMG_20200525_192649_396_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlu9Rn7WkZDfreL4wFC259n7KEeNOkXKRwL4ZA7o_cD-FT6edI6vBHwwlom2_Y1YMshZcY-OsMt14gtZHT-O6Z-0bXc9-Kn0VhuDFHfr6AKE7tFmKkq7pVztbxwf9R49ikPeSzUW-UFo/s320/IMG_20200525_192649_396_original.jpg" width="256" /></a></div>
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<b style="font-size: xx-large; text-decoration-line: underline;">Crispy Cheesy Pan Pizza</b><span style="font-size: x-large;"> </span><span style="font-size: xx-small;"><a href="https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe">King Arthur Flour</a></span></div>
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Crust</div>
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2 cups (240g) all-purpose flour</div>
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3/4 teaspoon salt</div>
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1/2 teaspoon instant yeast or active dry yeast</div>
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3/4 cup (170g) lukewarm water</div>
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1 tablespoon (13g) olive oil + 1-1/2 tablespoons (18g) olive oil for the pan</div>
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Toppings</div>
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6 ounces (170g) mozzarella, grated (about 1-1/4 cups, loosely packed)</div>
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1/3-1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought</div>
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Freshly grated hard cheese and fresh herbs for sprinkling on top, after baking, optional</div>
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Instructions</div>
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1. Weigh your flour; or measure it by gently spooning it in a cup, then sweeping off any excess.</div>
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2. Place flour, salt, yeast, water and 1 tablespoon olive oil (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.</div>
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3. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30- 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.</div>
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4. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of dough up and over its top. Repeat 3 more times, repeating the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.</div>
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5. Re-cover the bowl, and after 5 minutes do another fold. Wait for 5 minutes and repeat; then another 5 minutes, and do a forth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.</div>
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6. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1-1/2 tablespoons (18g) olive oil into well-seasoned cast iron skillet that's 10" to 11" diameter across the top, and about 9" across the bottom. A heavy dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10" round cake or 9" square pan. Tilt the pan to spread the oil across the bottom, use your fingers or a paper towel to spread some oil up the edges, as well.</div>
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7. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point should reach the edges of the pan; if it doesn't, give it one more 15-minutes rest before dimpling/pressing a third and final time.</div>
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8. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.</div>
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9. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450 degrees F.</div>
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10. When you're ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down like this will prevent the sauce from seeping into the crust making it soggy. Sprinkle on the remaining mozzarella.</div>
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11. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual clues and your own preferences to gauge when you've achieved the perfect bake.</div>
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12. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.</div>
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13. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.</div>
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Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-80854183326827393732020-05-20T09:00:00.000-07:002020-05-20T09:00:09.674-07:00Earl Grey Yogurt CakeAnother really quick recipe for you! Plus, you probably have all of the ingredients on hand! And who doesn't love Earl Grey?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx45IjikMKFHBonI2-_g_F0G6AFj5kXmWp9c-FuuMTjNVjk6IZEJrUrzKzoLyO_XHcgFrAF9uGaIPsWsujLUQrx83nJeNqw96BHQuPTio4lTpp82XNJnThprS2VaHg2srANDZuveDGDJE/s1600/IMG_20200513_174230_012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx45IjikMKFHBonI2-_g_F0G6AFj5kXmWp9c-FuuMTjNVjk6IZEJrUrzKzoLyO_XHcgFrAF9uGaIPsWsujLUQrx83nJeNqw96BHQuPTio4lTpp82XNJnThprS2VaHg2srANDZuveDGDJE/s320/IMG_20200513_174230_012.jpg" width="256" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQAOSy88HpCEeDYSYrEqT0GF2uJcTTzzWqPtI0VImID-SOaZ_dhKmEe39uRL91OMt-4QY0IAaBHH1O7760QEtzzI1L8rn8N02DrlU36wbgWidu0muOUq8fe6MWfQPU0ao_RFcJ9Rp5kI/s1600/IMG_20200513_174230_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQAOSy88HpCEeDYSYrEqT0GF2uJcTTzzWqPtI0VImID-SOaZ_dhKmEe39uRL91OMt-4QY0IAaBHH1O7760QEtzzI1L8rn8N02DrlU36wbgWidu0muOUq8fe6MWfQPU0ao_RFcJ9Rp5kI/s320/IMG_20200513_174230_010.jpg" width="256" /></a></div>
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<u style="font-size: x-large; font-weight: bold;">Early Grey Yogurt Cake</u><span style="font-size: large;"> </span><a href="https://www.bonappetit.com/recipe/earl-grey-yogurt-cake"><span style="font-size: xx-small;">Basically</span></a><br />
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<b>Ingredients</b><br />
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1 cup vegetable oil, plus more for pan<br />
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2 cups (250g) all-purpose flour<br />
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1-1/2 teaspoon kosher salt<br />
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1/2 teaspoon baking powder<br />
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1/2 teaspoon baking soda<br />
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2 large eggs<br />
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1-1/4 cups (250g) granulated sugar<br />
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1 cup plain whole-milk yogurt<br />
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3 tablespoons loose-leaf Earl Grey tea or 1/4 tea from bags<br />
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2 teaspoons vanilla extract<br />
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1 tablespoon raw or granulated sugar<br />
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<b>Instructions</b><br />
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<span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">1. Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with </span><span data-reactid="483" style="background-color: white; box-sizing: inherit; font-family: , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif; letter-spacing: 0.03rem; line-height: 1.7;">vegetable oil</span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;"> and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler </span><em data-reactid="485" style="background-color: white; box-sizing: inherit; font-family: Radley-Amp, Georgia, Cambria, "Times New Roman", Times, serif; font-variant-ligatures: none;">from inside edge to inside edge</em><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;"> for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.</span><br />
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<span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">2. Whisk 2 cups (250 g) all-purpose flour, 1-1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl to combine.</span><br />
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<span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">3. Vigorously whisk 2 large eggs and 1-1/4 cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 tablespoons loose-leaf Earl Grey tea (or 1/4 cup tea from bags), and 2 teaspoons vanilla extract.</span><br />
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<span style="font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;"><span style="background-color: white; font-variant-ligatures: none;">4. </span></span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">Gradually stream in </span><span data-reactid="522" style="background-color: white; box-sizing: inherit; font-family: , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif; letter-spacing: 0.03rem; line-height: 1.7;">1 cup vegetable oil</span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.</span><br />
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<span style="font-family: "graphik web" , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif;">5. </span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">Sprinkle evenly with </span><span data-reactid="544" style="background-color: white; box-sizing: inherit; font-family: , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif; letter-spacing: 0.03rem; line-height: 1.7;">1 Tbsp. raw or granulated sugar</span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.</span></div>
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<span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">6. </span><span style="background-color: white; font-family: , "georgia" , "cambria" , "times new roman" , "times" , serif;">Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).</span></div>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-53506377191623908352020-05-13T18:31:00.002-07:002020-05-13T19:32:21.100-07:00No Bake Chocolate Oatmeal BarsVery quick and easy to make! Enjoy!<br />
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<u style="font-size: x-large; font-weight: bold;">No Bake Chocolate Oatmeal Bars</u><span style="font-size: large;"> </span><a href="https://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/"><span style="font-size: xx-small;">Sugar Apron</span></a><br />
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Prep: 15 minutes Chill: 2 hours</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cup butter</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">½ cup brown sugar, packed</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoon vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3 cups rolled oats</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cup semisweet or dark chocolate chips</span></div>
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<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Instructions:</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. </span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Overhangs the edges of the parchment paper to lift the bars easier from the baking dish.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> You can use a 9x13-inch if you want thinner bars.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat for 3 to 4</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> minutes, or until ingredients are well blended.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> pressing down. Reserve the other half for the second layer.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">4. To make the filling, melt the peanut butter and chocolate chips together in a small</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> microwave-safe bowl (15 second increments, stir each time) and stir until it's smooth.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Reserve 1/4 cup of chocolate mixture, set aside. Pour remaining chocolate mixture over</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> the crust in the pan. Spread evenly.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">5. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> remaining chocolate mixture.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">6. Refrigerate 2 to 3 hours, or overnight. Bring to room temperature before cutting into bars.</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">7. </span><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre;"><b><u>Note:</u></b></span><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Like any no-bake cookie, the final texture of these really depends on how long you boil</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you</span><br />
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> boil too long, they could turns out dry and crumbly.</span></div>
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Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-58603041123908267272020-04-15T18:23:00.001-07:002020-04-15T18:25:43.602-07:00King Arthur Flour: Vanilla Cake Pan CakeToday, with life the way it is, a lot of baking supplies are in short supply. I was happy to wake up and see a post from King Arthur Flour, showing off their Vanilla Cake Pan Cake. It does not call for eggs or milk. A super easy cake to whip up... tasty too!<br />
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<img border="0" data-original-height="1350" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgrH48YEzCXHTP86airBKc81sepabuv-YJqtm_9bEQXe45mgh1-oiGd4hfBh4d1bDc12UufituoMgPmjIzjwTj-ZtlhsCKXWehw0_RhW1YmfVUt6XEefQFwDU2tmsyGv37cOXqsVShJ0/s200/IMG_20200415_173640_615.jpg" style="text-align: center;" width="160" /><span style="text-align: center;"> </span><img border="0" data-original-height="1350" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEHEDDoQsJjJ27lCCc3oZj5PRljsgGZXv2EefMN4MBtxIhWztjfJfXwP1GGEnWQYEqZH4Q-inRrq2QtzTvvos_MYj2zOI8LHLpHwhX3PhKRMencSoRxweXpHvkOHVeEnfU35n1WmigIg/s200/IMG_20200415_173640_610.jpg" style="text-align: center;" width="160" /><span style="text-align: center;"> </span><img border="0" data-original-height="1350" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjynPZn1p1RYMPN-ZKql1n4-VD-uw6BUVgT4vv3eDjyASXXNmrt43GwV8PRJ-loP3y0pM8G-IGOHgHaY-PEiLezb22zBNyrzj6lQ-n5Fh1fD7-xaGk2yC9WaMIAPcf5FUm_vIWMEhzQEU/s200/IMG_20200415_173640_600.jpg" style="text-align: center;" width="160" /><br />
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<u style="font-size: xx-large; font-weight: bold;">Vanilla Cake Pan Cake </u><span style="font-size: x-large;"> </span><span style="font-size: xx-small;"><a href="https://www.kingarthurflour.com/recipes/vanilla-cake-pan-cake-recipe">King Arthur Flour</a></span></div>
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Cake</div>
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2 cups (241 grams) King Arthur Flour All-Purpose flour</div>
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3/4 teaspoon salt</div>
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1-1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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3/4 cup + 2 tablespoons (198 grams) water</div>
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1/2 cup (99 grams) vegetable oil</div>
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3/4 cup (149 grams) granulated sugar</div>
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4-1/2 teaspoons (21 grams) cider or white vinegar</div>
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1 tablespoon (14 grams) vanilla extract</div>
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1/2 teaspoon almond extract</div>
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Frosting</div>
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1/4 cup butter (57 grams), regular or vegan, at room temperature</div>
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2-1/2 cups (283 grams) confectioner's sugar, sifted if lumpy</div>
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1/8 teaspoon salt</div>
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1/2 teaspoon vanilla extract</div>
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About 2 tablespoons (28 grams) water</div>
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1. Preheat the oven at 350 degrees F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.</div>
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2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.</div>
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3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.</div>
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4. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.</div>
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5. Pour batter into prepared pan.</div>
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6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.</div>
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7. Remove the cake from the oven and either serve the cake warm from the over or allow it to cool completely in the pan before frosting.</div>
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8. To make the frosting: Beat together the butter, confectioner's sugar, and salt until no large pieces of butter remain.</div>
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9. Add the vanilla and 1 tablespoon water, beating to incorporate. Ass enough additional water, a teaspoon at a time, to make spreadable frosting.</div>
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10. Leaving the cake right in the pan, if desired, us a spatula or flat knife to apply the frosting.</div>
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11. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.</div>
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**For gluten-free version, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose flour; and add 1 large egg to the batter along with the wet ingredients.</div>
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Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-39564508354219950862020-03-21T17:40:00.001-07:002020-03-21T17:40:38.744-07:00Caramel Sticky BunsI don't enjoy reading long blog post before finally getting to the recipe that I am interested in. I don't generally care about some secret ingredient and how it was found on the shores of some tiny remote island.<br />
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I like to cut to the chase! I hope you don't mind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z87z6_ZnEaqmDqrRCWp35NeqU8-cuYCdrrcqHDEElNGftz50ruWwDMZX30jG2WWdp_v_IpMLquKvX6nmk9GyPLQT9dR9alK_b2PJkmHJu60aq-RFchcohFtBh6XurB8w9_xcbAxhY1g/s1600/IMG_20200321_094827_529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z87z6_ZnEaqmDqrRCWp35NeqU8-cuYCdrrcqHDEElNGftz50ruWwDMZX30jG2WWdp_v_IpMLquKvX6nmk9GyPLQT9dR9alK_b2PJkmHJu60aq-RFchcohFtBh6XurB8w9_xcbAxhY1g/s320/IMG_20200321_094827_529.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBu8yf4ty-9ve8h3jCIfLlWWxUHAoj8kNlOgZzk6UztPX9WIeXH4qc8cASouMtLVx4IEhSqQoC9prS9oZByvB3WI96J8UmpQlGNkaR3fMklDlpcVFC23CAYhqT3Om3h7vh8eP05cGH5E/s1600/Resized_20200321_082017.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="756" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBu8yf4ty-9ve8h3jCIfLlWWxUHAoj8kNlOgZzk6UztPX9WIeXH4qc8cASouMtLVx4IEhSqQoC9prS9oZByvB3WI96J8UmpQlGNkaR3fMklDlpcVFC23CAYhqT3Om3h7vh8eP05cGH5E/s400/Resized_20200321_082017.jpeg" width="300" /></a></div>
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<span style="font-size: x-large;"><b><u>Caramel Sticky Buns</u></b></span> <span style="font-size: xx-small;"><a href="http://pumpkinnspice.com/">Pumpkin N Spice</a></span><br />
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1/4 cup unsalted butter<br />
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1/2 cup packed light brown sugar<br />
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Pinch of salt<br />
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2 tablespoons honey<br />
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2 tablespoons heavy whipping cream<br />
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1 teaspoon vanilla bean paste or vanilla extract<br />
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1 (12 pack) King's Hawaiian Original Hawaiian Sweet Rolls<br />
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Preheat oven to 350 degrees F. Lightly grease an 8-inch baking pan with cooking spray. Set aside.<br />
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In a medium saucepan, melt butter, brown sugar, honey, and salt over medium heat, stirring occasionally until sugar is completely dissolved and mixture is bubbling.<br />
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Remove pan from heat and add heavy whipping cream and vanilla extract, stirring to combine. Spread caramel sauce onto the bottom of prepared dish and top evenly with chopped pecans. Place uncut rolls upside down onto caramel mixture.<br />
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Bake for about 15 minutes, or until caramel mixture is bubbly. Remove from oven and invert dish onto a large serving platter or plate. Let dish remain inverted for 2-3 minutes, as caramel sauce will drip down sides of rolls and thicken. Slice and enjoy!<br />
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<b><u>Notes:</u></b><br />
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Caramel sticky bins will keep in an airtight container at room temperature for up to three days.<br />
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Sticky buns can be frozen in a freezer-safe container for up to three months. When ready to serve, thaw in the refrigerator and then microwave for a warm treat.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-73133425218169538412020-03-17T22:20:00.000-07:002020-03-17T22:20:14.231-07:00North Carolina Lemon PieI am teaching from home, since my school has been closed, due to the craziness that is now occurring. So, with that comes a little bit more time to do stuff throughout the day. I decided to make this pie. It is very quick to mix up and bake. It does take a bit of chilling time (4 hours), so, keep that in mind.<br />
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My only suggestions... don't forget to add the corn syrup to the crust like I did. And, maybe care a little bit more when pressing the crust into the pie plate, so it is not uneven, like mine. Ha, ha.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTa4uzIp5WeHTebiYEhwxmP-22VUidl6f0bjI6p8S2EcWOzHPqojkWOKq9UAcB-XKG_PB3_ygJ7UlO_gVTLFNvtLdAK0FSipDz9r90PpXc7GZMDe15vdIPfiUkzih8ukf3qBcXsAp1rU/s1600/IMG_20200316_172528_653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTa4uzIp5WeHTebiYEhwxmP-22VUidl6f0bjI6p8S2EcWOzHPqojkWOKq9UAcB-XKG_PB3_ygJ7UlO_gVTLFNvtLdAK0FSipDz9r90PpXc7GZMDe15vdIPfiUkzih8ukf3qBcXsAp1rU/s320/IMG_20200316_172528_653.jpg" width="256" /></a></div>
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<span style="font-size: x-large; font-weight: bold; text-decoration-line: underline;">North Carolina Lemon Pie</span><span style="font-size: x-large;"> </span><span style="font-size: xx-small;">America's Test Kitchen</span><br />
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<b>Crust</b><br />
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6 ounces saltines (approx. 53 crackers)<br />
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1/8 teaspoon salt<br />
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10 tablespoons unsalted butter, melted<br />
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1/4 cup light corn syrup<br />
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<b>Filling</b><br />
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1 (14-ounce) can sweetened condensed milk<br />
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4 large egg yolks<br />
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1/4 cup heavy cream<br />
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1 tablespoon grated lemon zest plus 1/2-cup juice (3 lemons)<br />
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1/8 teaspoon salt<br />
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<b>Topping</b><br />
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1/2 cup heavy cream, chilled<br />
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2 teaspoons sugar<br />
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1/2 teaspoon vanilla extract<br />
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<b><u>FOR THE CRUST:</u></b> Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.<br />
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Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light and golden brown and fragrant, 17 to 19 minutes.<br />
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<b><u>FOR THE FILLING: </u></b>Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.<br />
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With pie plate still on sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.<br />
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<b><u>FOR THE TOPPING:</u></b> Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-41969796796113296832020-02-09T16:18:00.001-08:002020-02-09T16:18:19.728-08:00It Has Been A WhileHello! It's been a while... I hope to get back into the swing of things here. I severely broke my ankle last May and I had to have surgery. I missed the last week of school and didn't walk unassisted until just a few days before I went back to work, for this school year, in August.<br />
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I didn't do anything all summer long. I'm just getting back into the groove. I'm hoping that means more baking! I plan on continuing with my Bon Appetit recipe adventure and also, to showcase any fun and delicious recipes that I come across.<br />
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-TiffinyTiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-41777091598981672582019-02-09T15:59:00.003-08:002019-02-09T16:02:04.557-08:00Bon Appetit: Semisweet Chocolate Layer Cake with Vanilla Cream Filling<div class="separator" style="clear: both; text-align: center;">
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This cake got me back to baking Bon Appetit recipes, after a long break. It was pretty good and all of my co-workers enjoyed it! Finally got to use some cake stencils that I had lying around.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzMxKHkkOsfoQMPrrJyzvTH9wlWmftSmOoo28n3qpAlKRVWnoyHM-bccQKvUc5GH0Ad-7Co_ROtcUE66dCxW3cwhvwXeFalmX8H17Pv4ylD9A3sjm5PJBlgNMntuLzLjJr4YCNPvpEBE/s1600/Screenshot_20190201-192844_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1080" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzMxKHkkOsfoQMPrrJyzvTH9wlWmftSmOoo28n3qpAlKRVWnoyHM-bccQKvUc5GH0Ad-7Co_ROtcUE66dCxW3cwhvwXeFalmX8H17Pv4ylD9A3sjm5PJBlgNMntuLzLjJr4YCNPvpEBE/s400/Screenshot_20190201-192844_Instagram.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyI47cjyH-PgT-Qi9Hpk5d1EvG8HLHbm_K7tZYje1ZnPYmF2qYDSZh5K32Yzt2v5UYEJ0X75vY6Ju5NhmQLT2WzW6QoDQOqosNEns8uAuy9VL1X_MDXQNGvlU9snYYReoFdSFmdh3A8Y/s1600/Screenshot_20190201-192826_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1080" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyI47cjyH-PgT-Qi9Hpk5d1EvG8HLHbm_K7tZYje1ZnPYmF2qYDSZh5K32Yzt2v5UYEJ0X75vY6Ju5NhmQLT2WzW6QoDQOqosNEns8uAuy9VL1X_MDXQNGvlU9snYYReoFdSFmdh3A8Y/s400/Screenshot_20190201-192826_Instagram.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Semisweet Chocolate Layer Cake with Vanilla Cream Filling</b></span></div>
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<b><span style="font-size: x-small;">10 servings</span></b></div>
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<b>Cake</b></div>
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1/2 cup natural unsweetened cocoa powder</div>
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2 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped</div>
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1/2 cup boiling water</div>
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1/2 cup buttermilk</div>
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1-1/3 cups cake flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1-1/3 cups (packed) golden brown sugar</div>
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1/2 cup (1 stick) unsalted butter, room temperature</div>
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2 large eggs</div>
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1 teaspoon vanilla extract</div>
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<b>Cream Filling</b></div>
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3 tablespoons cold water</div>
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1-3/4 teaspoons unflavored gelatin</div>
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2-1/4 cups chilled heavy whipping cream, divided</div>
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1/2 cup powdered sugar</div>
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1 teaspoon vanilla extract</div>
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<b>Ganache</b></div>
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1-1/4 cups heavy whipping cream</div>
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1/3 cup light corn syrup</div>
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16 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped</div>
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1 teaspoon vanilla extract</div>
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Unsweetened cocoa powder or powdered sugar</div>
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<b>CAKE: </b>Position rack in center of oven and preheat oven to 350 degrees F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Combine cocoa powder and semisweet chocolate in medium bowl. Pour 1/2 cup coiling water over cocoa powder and chocolate and whisk until smooth. Whisk in buttermilk. Set chocolate mixture aside.</div>
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Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until well blended (mixture will not be smooth). Add eggs and vanilla and beat until light and creamy. Beat in dry ingredients and chocolate mixture. Transfer batter to prepared pans, dividing equally. Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment. Cool completely.</div>
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<b>CREAM FILLING:</b> Place 3 tablespoons cold water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Bring 1/2 cup cream just to simmer in heavy small saucepan. Add hot cream to softened gelatin; stir until gelatin dissolves. Place in refrigerator just until cool but not set, stirring frequently, 5 to 8 minutes. Using electric mixer, beat remaining 1-3/4 cups cream, sugar, and vanilla in medium bowl until peaks form. Gradually add gelatin mixture, beating until medium-firm peaks form.</div>
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Place 1 cake layer on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Using icing spatula, remove any excess filling that may have oozed out between layers. Chill on cardboard round until filling sets, about 2 hours.</div>
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<b>GANACHE:</b> Meanwhile, bring cream and corn syrup to simmer in heavy small saucepan. remove from heat. Add chocolate; whisk until smooth. Stir in vanilla. Cool until thick enough to spread, about 2 hours.</div>
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Place cake, still on cardboard, on rack set in center of baking sheet. Spread 1/4 of ganache over top and sides of cake. Chill cake 15 minutes. Spread 1/4 of remaining ganache over top and sides of cake again. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm and pourable, stirring constantly. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 2 hours.</div>
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<b>DO AHEAD: </b>Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.</div>
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Cut out paper heart shapes of differing sizes and lay flat atop cake. Sift cocoa powder or powdered sugar over. Carefully lift hearts from cake, revealing design, and serve.</div>
<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-32431634990369446842018-09-10T15:12:00.000-07:002018-09-10T15:12:06.127-07:00Spicy Mexican TorteI used to ask to have this as my birthday dinner, for may years, as a kid. It is very easy to make! I doubled the amount of green chilies and beans, as well as added some spices to the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvGudOQ9dTHF6sjb9s4zEebMds0_9f2DavlmhMiZ_6d-oRYBlnSvGT-dBi7O_XpwtBZTaNiYIKs_NuzDGS-ZKSPz9J7am3fUWY4cliihyd7O7t7KdgfvFqxmQKSGs48aje6Ey7ccM4VE/s1600/Resized_IMG_20180906_195324_025_7497.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvGudOQ9dTHF6sjb9s4zEebMds0_9f2DavlmhMiZ_6d-oRYBlnSvGT-dBi7O_XpwtBZTaNiYIKs_NuzDGS-ZKSPz9J7am3fUWY4cliihyd7O7t7KdgfvFqxmQKSGs48aje6Ey7ccM4VE/s400/Resized_IMG_20180906_195324_025_7497.jpeg" width="400" /></a></div>
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<span style="font-size: x-large;"><b><u>Spicy Mexican Torte</u></b></span><br />
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1 pound bulk chorizo or ground beef<br />
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2 medium onions, chopped (approx. 1 cup)<br />
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4 cloves garlic, finely chopped<br />
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1 can (4 oz.) chopped green chilies, drained<br />
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6 flour tortillas (10-inch in diameter)<br />
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2 cups shredded Monterey Jack<br />
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1 can (16 oz.) refried beans<br />
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2 tsp ground red chilies<br />
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Salsa, sour cream, guacamole, if desired<br />
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Cook meat, onion, and garlic in a large skillet over medium heat, stirring occasionally, until meat is no longer pink; drain. Stir in chilies.<br />
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Heat oven to 400 degrees F. Grease pie plate, 10x 1-1/2 inches. Place 2 tortillas in pie plate. Spread half of the meat mixture over the tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese, spread with beans. Place 2 tortillas on beans, spread with remaining meat mixture. Sprinkle with remaining cheese.<br />
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Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and/or guacamole.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-24465313788713693292018-09-08T15:01:00.000-07:002018-09-08T15:01:16.201-07:00Key Lime Ice Box CakeI discovered this recipe from Food 52, via Instagram. I took it to work, to celebrate my co-workers birthday and it was enjoyed by all! A very quick and easy recipe to put together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IjletuH_WjsGkEHgzucCLeBdfGUbBotUsBqSi3CE1BiAJ8omam6J2bGb3No9ixeT-t4cqBrJSRvsUdykDKqe4Vy-hihTTjVzAf47Enr2b0zF7MBw5gFLfWda9Ov4upEvoAUN3SXxmoc/s1600/Screenshot_20180908-143915_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1435" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IjletuH_WjsGkEHgzucCLeBdfGUbBotUsBqSi3CE1BiAJ8omam6J2bGb3No9ixeT-t4cqBrJSRvsUdykDKqe4Vy-hihTTjVzAf47Enr2b0zF7MBw5gFLfWda9Ov4upEvoAUN3SXxmoc/s400/Screenshot_20180908-143915_Instagram.jpg" width="400" /></a></div>
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<span style="font-size: x-large;"><u><b>Key Lime Ice Box Cake</b></u></span><br />
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2 cans (14 oz.) sweetened condensed milk<br />
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2 cups heavy cream<br />
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1/2 lime juice (approx. 8 limes)<br />
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1 Tablespoon lime zest, plus more for decoration<br />
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Whisk together the condensed milk and heavy cream until combined, in a large bowl. Add the lime zest and juice. Whisk until thick, about 1 minute.<br />
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Spread one cup of the condensed milk mixture on the bottom of a deep dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers until dish is full, finishing with a layer of filling. Cover and chill at least 2 hours, or over night. The longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top.<br />
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**If I make this again, I will probably add more lime juice... but I am curious if that will make the consistency of the milk mixture a bit too thin.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-26708815382785494102018-07-23T14:10:00.000-07:002018-07-23T14:11:39.390-07:00Chocolate Chip Cookies<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;">I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from <a href="https://equalexchange.coop/products/chocolate">Equal Exchange</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4pDqDUYpjogto7gD2PCpwh3z_gULVsL4k7v_YEa-EmA-VJO69t7o4A-Eb8n3Euhw9XEOiuCHJ_ZXpj4Xne7J2sI-9XIqfdampYpH6UTOJXksp2n9cNrRlBZrzsPsLfasa43qcVLy23c/s1600/Screenshot_20180723-135944_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="1434" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4pDqDUYpjogto7gD2PCpwh3z_gULVsL4k7v_YEa-EmA-VJO69t7o4A-Eb8n3Euhw9XEOiuCHJ_ZXpj4Xne7J2sI-9XIqfdampYpH6UTOJXksp2n9cNrRlBZrzsPsLfasa43qcVLy23c/s400/Screenshot_20180723-135944_Instagram.jpg" width="400" /></a></div>
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u style="font-weight: bold;">Chocolate Chip Cookies</u> </span><span style="font-size: xx-small;">Betty Crocker</span></span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;">2 cups butter, softened (or margarine)</span><br />
<span style="background-color: white; font-size: 14px;">1-1/2 cups granulated sugar</span><br />
<span style="background-color: white; font-size: 14px;">1-1/2 cups brown sugar, packed</span><br />
<span style="background-color: white; font-size: 14px;">2 eggs</span><br />
<span style="background-color: white; font-size: 14px;">4-1/2 cups all-purpose flour</span><br />
<span style="background-color: white; font-size: 14px;">2 tsp baking soda</span><br />
<span style="background-color: white; font-size: 14px;">1 tsp salt</span><br />
<span style="background-color: white; font-size: 14px;">2 cups coarsely chopped nuts (optional)</span><br />
<span style="background-color: white; font-size: 14px;">2 packages chocolate chips (12 oz.)</span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;">Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).</span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u>Chocolate chip bars: </u></b>Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.</span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u>Crisp Chocolate Chip Cookies:</u></b> Decreases flour to 2 cups. About 5 dozen.</span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><u>Jumbo Chocolate Chip Cookies: </u></b>Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.</span><br />
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><i><u>** Side note: </u></i></b>I always bake with salted butter, so I generally omit the salt called for in the recipe.</span>Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-58503323584593693612018-02-18T16:43:00.001-08:002018-02-18T16:45:27.756-08:00Bon Appetit Desserts: Pecan Praline CakeFirst, I would like to say hello!<br />
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Second, I would like to say that this recipe consists of four parts.<br />
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Third, I made this for the annual all girl Super Bowl party that I attend.<br />
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Fourth, everyone (friends and co-workers) enjoyed this cake.<br />
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Away we go!<br />
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<span style="font-size: x-large;"><b><u>Pecan Praline Cake</u></b></span><br />
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This luscious southern-style cake features flavor reminiscent of Louisiana pralines (brown sugar-pecan confections). <span style="font-size: xx-small;"><b>12 servings.</b></span><br />
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<b><u>Cake</u></b><br />
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2-1/2 cups cake flour<br />
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1-1/2 teaspoons baking powder<br />
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1/2 teaspoon salt<br />
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2 cups sugar<br />
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1 cup (2 sticks) unsalted butter, room temperature<br />
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4 large eggs<br />
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2 teaspoons vanilla extract<br />
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1 cup whole milk<br />
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1-1/2 cups chopped pecans<br />
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<b><u>Syrup</u></b><br />
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3 tablespoons water<br />
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3 tablespoons sugar<br />
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1 tablespoon bourbon (I used rum, it's what I had on hand)<br />
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<b>CAKE:</b> Position rack in center of oven and preheat to 350ºF. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan with waxed paper (I used parchment); butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter i large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.<br />
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Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen caks. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.<br />
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<b>DO AHEAD: </b>Can be made 1 day ahead. Wrap in foil and store at room temperature.<br />
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<b>SYRUP:</b> Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat. Stir in bourbon. Cool.<br />
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Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.<br />
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<b>DO AHEAD:</b> Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.<br />
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<span style="font-size: x-large;"><b><u>Vanilla Cream Cheese Frosting</u></b></span><br />
Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. <span style="font-size: xx-small;">Makes about 3-1/4 cups</span><br />
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12 ounces cream cheese (Such as Philadelphia brand), room temperature<br />
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1/2 cup (1 stick) unsalted butter, room temperature<br />
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2 teaspoons vanilla extract<br />
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4 cups powdered sugar<br />
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Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.<br />
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<span style="font-size: x-large;"><b><u>Pecan Praline Topping</u></b></span><br />
These crunchy brown-sugar pecans are also delicious on their own. <span style="font-size: xx-small;">Makes about 1-1/2 cups</span><br />
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1 large egg white, room temperature<br />
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1 tablespoon water<br />
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1/2 cup (packed) golden brown sugar<br />
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1-1/2 cups pecan halves<br />
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Preheat oven to 300ºF. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.<br />
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<b>DO AHEAD: </b>Can be made 3 days ahead. Store in airtight container at room temperature.<br />
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<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-47313250964362897682017-12-31T23:59:00.000-08:002018-01-28T00:55:53.127-08:00What I Read This YearSince I have all of the time in the world now (no more school, forever!)... I decided that I would try to read 52 books this year. The most books I have read in one year is 36. This was a challenge that I did not think I could meet, at several points throughout the year.<br />
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I would go from reading 5 books in one weekend, to reading zero books in 5 weeks. It was a constant forcing myself to read, but also feeling a bit stressed about meeting my goal. At times, I began to feel like reading was a job, which I most definitely did not like, because I love reading! At some point in early October, I finally caught up to and surpassed the amount of books that I should have read at that time, according to the Goodreads Reading Challenge tracker.<br />
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So, what did I read? Did I complete the challenge? See below!<br />
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1. <a href="https://www.amazon.com/You-Learn-Living-Eleven-Fulfilling/dp/0062061577/ref=sr_1_1?ie=UTF8&qid=1507774944&sr=8-1&keywords=eleven+keys+for+a+more+fulfilling+life">You Learn by Living: Eleven Keys for a More Fulfilling Life</a> by Eleanor Roosevelt<br />
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2. <a href="https://www.amazon.com/Dreamer-Dreamland-Book-J-Mellow/dp/0996211411/ref=sr_1_1?s=books&ie=UTF8&qid=1507775128&sr=1-1&keywords=the+dreamer+e.j.+mellow">The Dreamer</a> by E.J. Mellow<br />
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3. <a href="https://www.amazon.com/Murder-Vicarage-Miss-Marple-Mysteries/dp/0062073605/ref=sr_1_1?s=books&ie=UTF8&qid=1507775214&sr=1-1&keywords=murder+at+the+vicarage">The Murder at the Vicarage</a> by Agatha Christie<br />
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4. <a href="https://www.amazon.com/Modern-Tea-Fresh-Ancient-Beverage/dp/1452112290/ref=sr_1_1?s=books&ie=UTF8&qid=1507775305&sr=1-1&keywords=Modern+Tea">Modern Tea: A Fresh Look at an Ancient Beverage</a> by Lisa Boalt Richardson<br />
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5. <a href="https://www.amazon.com/Neanderthal-Seeks-Human-Romance-Knitting/dp/0989281000/ref=sr_1_1?s=books&ie=UTF8&qid=1507775386&sr=1-1&keywords=neanderthal+seeks+human">Neanderthal Seeks Human: A Smart Romance</a> by Penny Reid<br />
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6. <a href="https://www.amazon.com/Modern-Lovers-Emma-Straub/dp/1594634688/ref=sr_1_1?s=books&ie=UTF8&qid=1507775515&sr=1-1&keywords=modern+lovers+emma+straub">Modern Lovers</a> by Emma Straub<br />
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7. <a href="https://www.amazon.com/Curious-Beginning-Veronica-Speedwell-Mystery/dp/0451476026/ref=sr_1_1?s=books&ie=UTF8&qid=1507775565&sr=1-1&keywords=a+curious+beginning">A Curious Beginning</a> by Deanna Raybourn<br />
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8. <a href="https://www.amazon.com/Hooker-Hermit-L-H-Cosway/dp/1942874014/ref=sr_1_1?s=books&ie=UTF8&qid=1507775621&sr=1-1&keywords=the+hooker+and+the+hermit">The Hooker and the Hermit</a> by L.H. Cosway and Penny Reid<br />
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9. <a href="https://www.amazon.com/Player-Pixie-Rugby-2/dp/1942874170/ref=sr_1_2?s=books&ie=UTF8&qid=1507775621&sr=1-2&keywords=the+hooker+and+the+hermit">The Player and the Pixie</a> by L.H. Cosway and Penny Reid<br />
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10. <a href="https://www.amazon.com/Against-Tide-Elizabeth-Camden/dp/0764210238/ref=sr_1_1?s=books&ie=UTF8&qid=1507775744&sr=1-1&keywords=against+the+tide">Against the Tide</a> by Elizabeth Camden<br />
<br />
11. <a href="https://www.amazon.com/Mothers-Novel-Brit-Bennett/dp/039918452X/ref=sr_1_1?s=books&ie=UTF8&qid=1507775798&sr=1-1&keywords=the+mothers">The Mothers</a> by Brit Bennett<br />
<a href="https://www.blogger.com/"></a><span id="goog_1540235126"></span><span id="goog_1540235127"></span><a href="https://www.blogger.com/"></a><span id="goog_1540235135"></span><span id="goog_1540235136"></span><br />
12. <a href="https://www.amazon.com/Neanderthal-Marries-Human-Smarter-Knitting/dp/0989281078/ref=sr_1_1?s=books&ie=UTF8&qid=1507775854&sr=1-1&keywords=neanderthal+marries+human">Neanderthal Marries Human: A Smarter Romance</a> by Penny Reid<br />
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13. <a href="https://www.amazon.com/Friends-Without-Benefits-Unrequited-Knitting/dp/0989281027/ref=sr_1_1?s=books&ie=UTF8&qid=1507775928&sr=1-1&keywords=friends+without+benefits">Friends Without Benefits</a> by Penny Reid<br />
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14. <a href="https://www.amazon.com/Ranchers-Refuge-Inspired-Linda-Goodnight/dp/0373877870/ref=sr_1_1?s=books&ie=UTF8&qid=1507776028&sr=1-1&keywords=rancher%27s+refuge">Rancher's Refuge</a> by Linda Goodnight<br />
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15. <a href="https://www.amazon.com/Rebel-Sands-Alwyn-Hamilton/dp/0147517974/ref=sr_1_1?s=books&ie=UTF8&qid=1507776186&sr=1-1&keywords=rebel+of+the+sands">Rebel of the Sands</a> by Alwyn Hamilton<br />
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16. <a href="https://www.amazon.com/Love-Hacked-Reluctant-Romance-Knitting/dp/0989281043/ref=sr_1_1?s=books&ie=UTF8&qid=1507776253&sr=1-1&keywords=love+hacked">Love Hacked</a> by Penny Reid<br />
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17. <a href="https://www.amazon.com/Beauty-Mustache-Winston-Brothers-Penny/dp/1942874286/ref=sr_1_1?s=books&ie=UTF8&qid=1507776328&sr=1-1&keywords=beauty+and+the+mustache">Beauty and the Mustache</a> by Penny Reid<br />
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18. <a href="https://www.amazon.com/Frommers-EasyGuide-Iceland-Easy-Guides/dp/1628871806/ref=sr_1_1?s=books&ie=UTF8&qid=1507776560&sr=1-1&keywords=frommers+easy+guide+to+Iceland">Frommer's EasyGuide to Iceland</a><br />
<br />
19. <a href="https://www.amazon.com/Jar-City-Reykjavi%C2%ADk-Arnaldur-Indridason/dp/0312426380/ref=sr_1_1?s=books&ie=UTF8&qid=1507776396&sr=1-1&keywords=jar+city+by+arnaldur+indridason">Jar City</a> by Arnaldur Indridason<br />
<br />
20. <a href="https://www.amazon.com/Independent-People-Halldor-Laxness/dp/0679767924/ref=sr_1_1?s=books&ie=UTF8&qid=1507776515&sr=1-1&keywords=independent+people">Independent People</a> by Halldor Laxness<br />
<br />
21. <a href="https://www.amazon.com/No-One-Can-Pronounce-Name/dp/1250112117/ref=sr_1_1?s=books&ie=UTF8&qid=1507776629&sr=1-1&keywords=no+one+can+pronounce+my+name">No One Can Pronounce My Name</a> by Rakesh Satyal<br />
<br />
22. <a href="https://www.amazon.com/No-One-Can-Pronounce-Name/dp/1250112117/ref=sr_1_1?s=books&ie=UTF8&qid=1507776629&sr=1-1&keywords=no+one+can+pronounce+my+name">Happily Ever Ninja</a> by Penny Reid<br />
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23. <a href="https://www.amazon.com/Dating-ish-Knitting-City-Penny-Reid/dp/1942874235/ref=sr_1_1?s=books&ie=UTF8&qid=1507776772&sr=1-1&keywords=dating-ish">Dating-ish</a> by Penny Reid<br />
<br />
24. <a href="https://www.amazon.com/Animal-Under-Fur-J-Mellow/dp/0998156337/ref=sr_1_1?s=books&ie=UTF8&qid=1507776960&sr=1-1&keywords=the+animal+under+the+fur">The Animal Under the Fur</a> by E.J. Mellow<br />
<br />
25. <a href="https://www.amazon.com/Animal-Under-Fur-J-Mellow/dp/0998156337/ref=sr_1_1?s=books&ie=UTF8&qid=1507776960&sr=1-1&keywords=the+animal+under+the+fur">Attraction: Elements of Chemistry</a> by Penny Reid<br />
<br />
26. <a href="https://www.amazon.com/Heat-Elements-Chemistry-Hypothesis-2/dp/1942874049/ref=sr_1_1?s=books&ie=UTF8&qid=1507777066&sr=1-1&keywords=the+elements+of+chemistry+heat">Heat: Elements of Chemistry</a> by Penny Reid<br />
<br />
27. <a href="https://www.amazon.com/Capture-Elements-Chemistry-Hypothesis-3/dp/1942874065/ref=sr_1_1?s=books&ie=UTF8&qid=1507777117&sr=1-1&keywords=the+elements+of+chemistry+capture">Capture: Elements of Chemistry</a> by Penny Reid<br />
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28. <a href="https://www.amazon.com/Cinder-Marissa-Meyer/dp/1250007208/ref=sr_1_1?s=books&ie=UTF8&qid=1507777182&sr=1-1&keywords=cinder">Cinder</a> by Marissa Meyer<br />
<br />
29. <a href="https://www.amazon.com/Lightning-Thief-Percy-Jackson-Olympians/dp/0786838655/ref=sr_1_1?s=books&ie=UTF8&qid=1507777240&sr=1-1&keywords=The+lightning+thief">The Lightning Thief</a> by Rick Riordan<br />
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30. <a href="https://www.amazon.com/Selection-Kiera-Cass/dp/0062059947/ref=sr_1_1?s=books&ie=UTF8&qid=1507777954&sr=1-1&keywords=the+selection">The Selection</a> by Kiera Cass<br />
<br />
31. <a href="https://www.amazon.com/Lock-Key-Sarah-Dessen/dp/0142414727/ref=sr_1_1?s=books&ie=UTF8&qid=1507777445&sr=1-1&keywords=lock+and+key+sarah+dessen">Lock and Key</a> by Sarah Dessen<br />
<br />
32. <a href="https://www.amazon.com/Someone-Like-You-Sarah-Dessen/dp/0142401773/ref=sr_1_1?s=books&ie=UTF8&qid=1507777525&sr=1-1&keywords=someone+like+you">Someone Like You</a> by Sarah Dessen<br />
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33. <a href="https://www.amazon.com/Sarahs-Key-Tatiana-Rosnay/dp/0312370849/ref=sr_1_1?s=books&ie=UTF8&qid=1507777574&sr=1-1&keywords=sarah%27s+key">Sarah's Key</a> by Tataina de Rosnay<br />
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34. <a href="https://www.amazon.com/Beard-Mind-Winston-Brothers-4/dp/1942874324/ref=sr_1_fkmr1_1?s=books&ie=UTF8&qid=1507777638&sr=1-1-fkmr1&keywords=bear+in+mind+penny+reid">Bear in Mind</a> by Penny Reid<br />
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35. <a href="https://www.amazon.com/Elite-Selection-Kiera-Cass/dp/0062059971/ref=sr_1_1?s=books&ie=UTF8&qid=1507778010&sr=1-1&keywords=the+elite">The Elite</a> by Kiera Cass<br />
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36. <a href="https://www.amazon.com/One-Selection-Kiera-Cass/dp/0062060007/ref=sr_1_1?s=books&ie=UTF8&qid=1507778059&sr=1-1&keywords=the+one">The One</a> by Kiera Cass<br />
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37. <a href="https://www.amazon.com/Mice-Men-John-Steinbeck/dp/0140177396/ref=sr_1_1?s=books&ie=UTF8&qid=1507778112&sr=1-1&keywords=of+mice+and+men">Of Mice and Men</a> by John Steinbeck<br />
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38. <a href="https://www.amazon.com/Great-Gatsby-F-Scott-Fitzgerald/dp/0743273567/ref=sr_1_1?s=books&ie=UTF8&qid=1507778174&sr=1-1&keywords=The+great+gatsby">The Great Gatsby</a> by F. Scott Fitzgerald<br />
<br />
39. <a href="https://www.amazon.com/Study-Scarlet-Arthur-Conan-Doyle/dp/1514698854/ref=sr_1_1?s=books&ie=UTF8&qid=1507778236&sr=1-1&keywords=A+study+in+scarlet">A Study in Scarlet</a> by Sir Arthur Conan Doyle<br />
<br />
40. <a href="https://www.amazon.com/Sheetcake-Named-Desire-Piece-Mystery/dp/0425242749/ref=sr_1_1?s=books&ie=UTF8&qid=1507778302&sr=1-1&keywords=A+sheetcake+named+desire">A Sheetcake Named Desire</a> by Jacklyn Brady<br />
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41. <a href="https://www.amazon.com/Alex-Approximately-Jenn-Bennett/dp/1471161048/ref=sr_1_1?s=books&ie=UTF8&qid=1507778354&sr=1-1&keywords=Alex%2C+approximately">Alex, Approximately</a> by Jenn Bennett<br />
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42. <a href="https://www.amazon.com/Paper-Princess-Royals-Erin-Watt/dp/1682304566/ref=sr_1_2?s=books&ie=UTF8&qid=1507778430&sr=1-2&keywords=paper+princess">Paper Princess</a> by Erin Watt<br />
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43. <a href="https://www.amazon.com/Everything-Nicola-Yoon/dp/0553496670/ref=sr_1_1?s=books&ie=UTF8&qid=1507778486&sr=1-1&keywords=everything+everything">Everything, Everything</a> by Nicola Yoon<br />
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44. <a href="https://www.amazon.com/Love-Gelato-Jenna-Evans-Welch/dp/1481432559/ref=sr_1_1?s=books&ie=UTF8&qid=1507778546&sr=1-1&keywords=love+and+gelato">Love and Gelato</a> byJenna Evans Welch<br />
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45. <a href="https://www.amazon.com/Cuckoos-Calling-Cormoran-Strike/dp/0316206857/ref=sr_1_sc_1?s=books&ie=UTF8&qid=1507778609&sr=1-1-spell&keywords=the+cucukoos+callings">The Cuckoo's Calling</a> by Robert Galbraith<br />
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46. Six of Hearts by L.H. Cosway<br />
<br />
47. Dark Matter by Blake Crouch<br />
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48. Nobody Looks Good in Leather Pants by Penny Reid<br />
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49. Tapping the Billionaire by Max Monroe<br />
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50. Eleanor and Park by Rainbow Rowell<br />
<br />
51. Scarlet by Marissa Meyer<br />
<br />
52. Yiddish Wisdom: Humor and Heart from the Old Country by Christopher Silas Neal<br />
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Though I own these books, I suggest your local library or borrowing from a friend... unless you want to have your very own library, like I do!Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-59224932935504311952017-10-09T18:15:00.000-07:002017-11-02T20:13:17.895-07:00Bon Appetit Desserts: Chocolate DecadenceDecadent is an understatement. This cake is almost pure chocolate!<br />
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This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkNZ6WPKRZHn4cQIA_IxhgHAr9Czwu7IpwVA89x3xPhydvHkZ7lzDODmolKd2Z2s9YovB8oxZiUZ1AKBd-7Ht5jIln5YZiNX54K0FnILIOcQmlva0MsjxvbGMPW4WNii6uAjjkE_Wsj0/s1600/PicsArt_11-02-08.04.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1549" data-original-width="1549" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkNZ6WPKRZHn4cQIA_IxhgHAr9Czwu7IpwVA89x3xPhydvHkZ7lzDODmolKd2Z2s9YovB8oxZiUZ1AKBd-7Ht5jIln5YZiNX54K0FnILIOcQmlva0MsjxvbGMPW4WNii6uAjjkE_Wsj0/s320/PicsArt_11-02-08.04.24.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b><u>Chocolate Decadence</u></b></span><br />
<span style="font-size: x-small;">Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. <b>12 servings</b></span><br />
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1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped<br />
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10 tablespoons (1-1/4 sticks) unsalted butter<br />
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2 tablespoons Grand Marnier or other orange liqueur<br />
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1 tablespoon Cognac or brandy<br />
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1 tablespoon instant espresso powder or coffee powder<br />
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6 large eggs<br />
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3/4 cup sugar<br />
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Lightly sweetened whipped cream<br />
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Fresh raspberries<br />
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Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.<br />
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Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.<br />
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Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.<br />
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<b>DO AHEAD:</b> Can be made 1 day ahead. Cover and let stand still at room temperature.<br />
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Cut cake into wedges. Serve with whipped cream and berries.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-19006626141714897322017-07-06T18:41:00.001-07:002017-07-06T19:15:41.313-07:00Bon Appetit Desserts: Tarte au SucreHello! Here is a new Bon Appetit Desserts Cookbook recipe for you all. About time!<br />
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I am just starting to get back in to the groove of things. I've got to tell you, living that grad school life for two years really took a lot out of me. I hope that I can get back into baking, for reals this time.<br />
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I got pink slipped at my school this year, but luckily, I was hired at a new school about two weeks after the school year ended. So, I'll have funds still coming in... baking supplies will still be able to be purchased. Hooray!<br />
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About this tarte au sucre. My friend Rachelle loved it. Loved. It. I however, am not a huge fan of eggs or custards. As in, I do not eat them. I did try the tarte, it has good flavor, but I could not get over the texture of the custard. So, if you love eggs and you love custards, this dessert is for you. If you do not, I'd say skip it.<br />
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<span style="font-size: large;"><b><u>Tarte au Sucre</u></b></span><br />
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Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings.<br />
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1-1/2 cups unbleached all purpose flour<br />
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1/4 cup sugar<br />
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2 teaspoons active dry yeast<br />
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1 teaspoon finely grated lemon peel<br />
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1/2 teaspoon salt<br />
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6 Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes<br />
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1/4 cup whole milk<br />
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3 large egg yolks<br />
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2 large eggs<br />
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2/3 cup heavy whipping cream<br />
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2/3 cup (packed) dark brown sugar, divided<br />
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Butter and flour 9-inch-diameter springform pan with 2-3/4-inch high sides. Mix flour, 1/4 cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. (I do not have a food processor... I just mixed with my hands.) Add milk and egg yolks; using on/off turns, blend until soft dough forms. (I just used a wooden spoon.) Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.<br />
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Preheat oven to 400ºF. Whisk whole eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.<br />
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<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-60099432759878704392017-06-15T14:59:00.000-07:002017-07-06T18:41:47.060-07:00Bon Appetit Desserts: Year Three<br />
Wow... well, as you can see, I did not get much Bon Appetit baking accomplished over the last year. In fact, I didn't even update a few of the recipes. So, I am going to get to that, right now! Who could have guessed that it would take three years to get through the first year of recipes that I had planned. Thirteen still to go!<br />
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1. <a href="http://tiffssnippets.blogspot.com/2016/06/bon-appetit-desserts-plum-blueberry.html">Plum-Blueberry Upside-Down Cake</a><br />
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2. <a href="http://tiffssnippets.blogspot.com/2016/09/bon-appetit-desserts-walnut-orange-cake.html">Walnut-Orange Cake</a><br />
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3. <a href="https://tiffssnippets.blogspot.com/2016/07/bon-appetit-desserts-cinnamon-sugar.html">Cinnamon-Sugar Plum Cake</a><br />
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4. <a href="https://tiffssnippets.blogspot.com/2016/05/bon-appetit-desserts-raspberry-cake.html">Raspberry Cake with Marsala, Creme Fraiche, and Raspberries</a><br />
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<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-78936571724088039042017-04-09T20:24:00.001-07:002017-04-15T18:16:02.547-07:00Earl Grey Cake and Chai Tea CupcakesThis weekend I had family and friends over to celebrate the fact that I got my MA degree.<br />
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I made some tea flavored treats and they were both big hits!<br />
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Earl Grey tea is one of my all time favorites and this cake is good, but I have got to give 1st place to the chai tea cupcakes, they are so flavorful. I think I could eat one everyday!<br />
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My mom and I made the rosettes in my school's colors.</div>
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<span style="font-size: large; font-weight: bold; text-decoration: underline;">Earl Grey Cake + Honey Buttercream Frosting</span><span style="font-size: xx-small;"> From : <a href="http://www.heymodestmarce.com/modest-marce/rmyy27ypz5n8x9mj6t82nblhtaxfa5">Hey Modest Marce</a></span><br />
<span style="font-size: xx-small;"><br /></span>
1 teaspoon stash brand loose leaf earl grey double bergamot tea<br />
<span style="color: red;">(I used Earl Grey Strong from </span><a href="https://www.teapigs.com/tea/shop_by_category/loose_tea/earl_grey_strong_loose.htm" style="color: blue;">Teapigs</a><span style="color: red;">)</span><br />
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1 cup whole milk<br />
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1 cup unsalted butter, softened<br />
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1-1/2 cup raw sugar (turbinado)<br />
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3 eggs<br />
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1 teaspoon pure vanilla extract<br />
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1/4 cup vegetable oil<br />
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2-1/2 cups all purpose flour<br />
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2 teaspoons baking powder<br />
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1 teaspoon salt<br />
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1 teaspoon stash loose leaf earl grey double bergamot tea, finely ground<br />
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<b>For the buttercream frosting</b><br />
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1 pound unsalted butter, room temperature<br />
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1/3 cup raw honey<br />
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3 cups icing sugar, or to taste<br />
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1 teaspoon pure vanilla extract<br />
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<b>Directions</b><br />
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1. Preheat oven to 325º F.<br />
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2. In a saucepan over low heat add the milk and loose leaf tea. Let simmer for five minutes to infuse tea into the milk. Do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea.<br />
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3. In the bowl of a stand mixer fitted with the paddle attachment cream cutter and sugar.<br />
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4. Add the eggs one at a time, followed by the vanilla extract and oil. Mix until light and fluffy.<br />
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5. In a separate bowl sift the flour, baking powder, salt and finely ground tea. Gradually add to stand mixer at low speed.<br />
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6. Once flour is JUST combined into the wet ingredients. add infused milk.<br />
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7. Evenly distribute batter amongst two greased 8-inch round cake pans.<br />
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8. Bake each layer for about 18-20 minutes, or until a toothpick inserted comes out clean. <span style="color: red;">(I had to </span><span style="color: red;">bake my cakes for 40 minutes.)</span><br />
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9. Let cakes cool completely before frosting.<br />
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<b>For the frosting</b><br />
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Add butter, honey, icing sugar (confectioner's/powdered sugar), and vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8 to 10 minutes.<br />
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Frost as desired!<br />
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I made these graduation cap cake toppers, too.</div>
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<b style="font-size: x-large; text-decoration: underline;">Chai Tea Cupcakes</b><span style="font-size: xx-small;"> From: <a href="http://www.ladybehindthecurtain.com/vanilla-chai-tea-cupcakes/">Lady Behind the Curtain</a></span><br />
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<b>For the cupcakes</b><br />
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1/2 cup butter, softened<br />
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1 large egg<br />
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2 large egg yolks<br />
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1/2 cup brewed vanilla chai tea (such as Bigelow brand) * two vanilla chai tea bags, see directions below<br />
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1-1/2 cups all purpose four<br />
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1-1/2 teaspoon baking powder<br />
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1/4 teaspoon salt<br />
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3/4 cup granulated sugar<br />
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1-1/2 teaspoons vanilla extract<br />
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<b>For the Chai Butter Frosting</b><br />
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3/4 cup butter, softened<br />
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1/2 teaspoon cardamom<br />
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1/4 teaspoon ground cinnamon<br />
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pinch of ground ginger<br />
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pinch of ground cloves<br />
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seeds from 1 vanilla bean <span style="color: red;">(I left this out and frosting was still delicious!)</span><br />
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4 cups confectioners' sugar<br />
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2 Tablespoons reserved brewed vanilla chai tea<br />
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<b>Instructions for the Cupcakes</b><br />
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1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.<br />
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2. Line muffin cups with cupcake liners.<br />
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3. Preheat oven to 350º F.<br />
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4. Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.<br />
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5. Set aside.<br />
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6. In a medium bowl, stir together the flour, baking powder, and salt.<br />
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7. In a large mixing bowl beat butter on high until creamy.<br />
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8. Add sugar and beat until well combined and fluffy.<br />
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9. Add egg, egg yolks, and vanilla... beat until combined.<br />
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10. Alternate the 1/2 cup of brewed vanilla chai tea (reserving the rest for the frosting) and flour mixture, beating on low after each addition just until combined.<br />
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11. Fill cupcake liners to 3/4 full.<br />
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12. Smooth out batter in cups.<br />
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13. Bake 20 minute or until toothpick inserted in centers comes out clean.<br />
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14. Cool cupcakes in muffin cups on wire rack for 5 minutes.<br />
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15. Remove and cool completely on wire rack.<br />
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16. <b>For Crunchy Chai Topping:</b> **See recipe below<br />
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Spoon chai sugar into bowl<br />
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Melt butter in a small bowl<br />
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Brush melted butter on tops of cooled cupcakes<br />
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Dip the tops into the chai sugar<br />
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17. <b>For the Chai Butter Frosting:</b><br />
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Cream together the butter, cardamom, cinnamon, ginger, clover, and seeds from 1 vanilla bean.<br />
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Add the sugar and cream until well combined.<br />
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Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency.<br />
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Pipe on cupcakes.<br />
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<b><br /></b>
<b>Crunchy Chai Tea Topping</b><br />
<b><br /></b>
1 cup sugar<br />
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2 teaspoons ground cardamom<br />
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1 teaspoon cinnamon<br />
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1/4 teaspoon ground ginger<br />
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1/4 teaspoon ground cloves<br />
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1/8 ground black pepper<br />
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1 vanilla bean split lengthwise and seeds scraped and reserved<br />
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<b>Instructions for Chai Tea Topping</b><br />
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1. Large jar or bowl, combine the sugar, cardamom, cinnamon, ginger, cloves, pepper, vanilla bean and seeds.<br />
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2. Cover and place in a cool dry place for at least a week or up to 6 months.<br />
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3. Discard vanilla bean.<br />
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4. Divide sugar mixture into small jars.Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-87721142875582609302017-02-04T22:59:00.001-08:002017-02-04T22:59:14.107-08:00Review: Neanderthal Seeks Human
<a href="http://www.goodreads.com/book/show/17673307" style="float: left; padding-right: 20px"><img src="http://images.gr-assets.com/books/1364347894m/17673307.jpg" border="0" alt="Neanderthal Seeks Human" /></a>
<a href="http://www.goodreads.com/book/show/17673307">Neanderthal Seeks Human</a> by <a href="http://www.goodreads.com/author/show/5997227">Penny Reid</a><br/>
My rating: <a href="http://www.goodreads.com/review/show/1829257107">5 of 5 stars</a>
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In December 2016 I had just learned about Penny Reid, at a book signing that my friend took me to. Now, I've read the first three books of her Winston brother series and Neanderthal Seeks Human! I love Penny. I'm so glad she is alive, that she is so funny, and that she has chosen to write books that are also so funny and make me laugh!<br /><br />Neanderthal Seeks Human<br /><br />Janie. What a nerd! I love her. Every bit of her. Except her being scared of the commitment with a good guy... only because I see this quality in myself. The feeling of being inadequate. Why would someone want to date ME? I'm just me, nothing special. It's scary. I understand her perfectly well.<br /><br />This book is a wonderful example of how we are not perfect. We all have quirks and eccentricities that make us who we are. We also have things in our past, big or small that contribute to our personality and character. <br /><br />AND we all have a family member that we'd quite like to forget! Am I right?!<br /><br />I enjoyed this book from the beginning. I've got to be honest, Penny has a way of getting me to laugh out loud in all of her books. Neanderthal was no different. <br /><br />When you get to this part, I hope you laughed as much as I did:<br /><br />"I<br />Clobber.<br />"am going"<br />Clobber.<br />"-to fuck-"<br />Clobber.<br />"-you up-"<br />Clobber.<br />"-bitch!"<br /><br />This seems quite out of context, but trust me, it's funny!<br /><br />Over all, I like that Janie and Quinn are two people who have stuff to work through and perhaps that is why I enjoy Penny's books so much. The people seem real. They seem like me or a friend. They go through things that real people go through.<br /><br />Give this book a try. It's a good and fun read! Then promptly go and read all of Penny's other books!
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<a href="http://www.goodreads.com/review/show/1829257107">View all my reviews</a>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-70512578062639777612016-12-23T14:51:00.001-08:002016-12-23T14:58:11.158-08:00Christmas Bake, Breakout Star: Finnish Rye CookieHello everyone!<br />
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Wow. We have come upon the end of 2016 and I for one and very grateful. It has been a long, hard, trying, tiring, sad, happy, great, successful year and I am beat. On Monday, I finished my MA program through Boston University, so I am now a MASTER of something! I've always wanted to be knowledgeable in something that I would be considered a master. Check.<br />
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It has been a while since I have had any type of time to do any type of thing that I enjoy, so I am kicking off my new found freedom with a recipe!<br />
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My mom's best friend passed away a few years ago, they were friends for some 49 years! Before she passed, she sent me a bunch of old magazines filled with glorious recipes and I am sharing one of those with you today. It is from 1993, I was in third grade then...<br />
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The magazine did a few pages of 'Old-World Cookies'. The selection I made is from Finland. Supposedly, Finnish settlers brought frosted ginger cookies (thank you!), Brown-Butter Cookies (thank you!), and Rye Cookies! It is the recipe for rye cookies that will be given unto you today. These cookies call for simple ingredients and they are a cinch to make!<br />
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<span style="font-size: large;"><b><u>Rye Cookies</u></b></span><br />
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1/2 cup butter, room temperature<br />
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1/3 cup sugar<br />
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1 cup rye flour<br />
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1/2 cup all-purpose flour<br />
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4 teaspoons cold water<br />
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Sugar (for sprinkling)<br />
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Beat butter and sugar in a large bowl tip smooth. Add rye flour and all-purpose flour; mix till well combined. Add water, tossing mixture with a fork tip dough is moistened. (The dough is pretty dry. I did not use the fork, I just beat the heck out of the dough with the paddle attachment on my mixer, until a dough was formed.)<br />
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Cover baking sheet with parchment paper or lightly grease a cookie sheet.<br />
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Roll dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-1/2-inch rounds. With a fork, pierce each cutout all over. With a small cookie cutter, cut a hole in the center of each cookie. Sprinkle cookie with sugar. (I used whatever cookie cutter I wanted and you should too!)<br />
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Bake in a 350ºF oven for 8 to 10 minutes or till cooked are firm and begin to brown on the edges. Carefully transfer to a are rack. Makes 30.<br />
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That's it! If you make these, let me know how they turn out. I for one am very glad I came across this recipe, this Christmas! Side note: This is a cookie that can be enjoyed all year long. It does not have to be attached to Christmas!Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-60504958003438315412016-10-05T20:45:00.001-07:002016-10-05T20:56:16.688-07:00A Book in Review: Claude & Camille: A Novel of Monet<a href="http://www.goodreads.com/book/show/6797515" style="float: left; padding-right: 20px;"><img alt="Claude & Camille: A Novel of Monet" border="0" src="http://d.gr-assets.com/books/1320411705m/6797515.jpg" /></a>
<a href="http://www.goodreads.com/book/show/6797515">Claude & Camille: A Novel of Monet</a> by <a href="http://www.goodreads.com/author/show/197596">Stephanie Cowell</a><br />
My rating: <a href="http://www.goodreads.com/review/show/1741995891">3 of 5 stars</a>
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I had such high hopes for this book. As an art teacher, I was curious how Monet would be presented. I know this is fictional, but I was left curious if any of the events really happened. There was a good use of some of the painters' work embedded in the book. However, these were the only good things in the book, to me.<br />
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Camille is a big whiny brat and the book evolves around her fits and Monet trying to please her. Monet was often selfish and did not think about his family... only his painting and his want to be famous. He also says merde so often that I don't ever need to hear it again in my life.
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<a href="http://www.goodreads.com/review/show/1741995891">View all my reviews</a>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-26129231605147885122016-10-05T20:25:00.001-07:002016-10-05T20:56:02.936-07:00A Book in Review: The Girl on the Train<a href="http://www.goodreads.com/book/show/22557272" style="float: left; padding-right: 20px;"><img alt="The Girl on the Train" border="0" src="http://d.gr-assets.com/books/1469460259m/22557272.jpg" /></a>
<a href="http://www.goodreads.com/book/show/22557272">The Girl on the Train</a> by <a href="http://www.goodreads.com/author/show/1063732">Paula Hawkins</a><br />
My rating: <a href="http://www.goodreads.com/review/show/1159680773">5 of 5 stars</a>
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I just read two really boring and not so great books, before finally taking The Girl on the Train off of my bookshelf. I had been wanting to read it for a while, so I am extremely happy that the book did not disappoint me.<br />
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Rachel is a hot mess. She gets in her own way over and over again throughout the book. She made me so angry. Any time that she would remember a perhaps vital piece of information, she would wash it away with alcohol.<br />
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The three women in this book are all a bit certifiable in their own ways. One is still hooked on her ex-husband. One once a mistress, now a wife and one trying to flee her past, but not ever really happy. Yet, they have one common thread. What or who could it be?? Hmm...<br />
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I've got to say, that I did not know what to expect at the end and I was a little surprised. Go Paula Hawkins! I love a good mystery! I love a good twist! (I had a pretty good idea as to who the culprit was, but what goes down at the very, very end is what surprised me.)<br />
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This book may not be for everyone, but it is just what I needed!
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<a href="http://www.goodreads.com/review/show/1159680773">View all my reviews</a>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-19789971616453190322016-10-05T20:12:00.001-07:002016-10-05T20:55:50.216-07:00 A Book in Review: Till I Kissed You<a href="http://www.goodreads.com/book/show/26114185" style="float: left; padding-right: 20px;"><img alt="Till I Kissed You" border="0" src="http://d.gr-assets.com/books/1453057279m/26114185.jpg" /></a>
<a href="http://www.goodreads.com/book/show/26114185">Till I Kissed You</a> by <a href="http://www.goodreads.com/author/show/9802779">Laura Trentham</a><br />
My rating: <a href="http://www.goodreads.com/review/show/1690068022">4 of 5 stars</a>
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I won this book through Goodreads giveaways! Thank you!<br />
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I have to say, over the last couple of years, I have developed a like for the romance novel. I know. I never saw that coming, but alas, here I am.<br />
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'Til I Kissed You' is a fun, light read. I enjoyed the characters. I liked that they had a history, it gave a nice backstory to what was happening in the present day, within the book. I never really appreciate when the characters hit it off straight away. It is always so much more exciting when they have to work for their love. This book is filled with miscommunication and assumptions, which string you up and down emotionally as you read along.<br />
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The setting is in two quaint little southern towns, separated by a river. One side supposedly represents all that is classy and the other... trashy. The characters are brought together (despite past grievances) in order to solve some crimes that are threatening festivals that are to take place in both towns.<br />
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Can the main characters be reconciled? Can the towns work together to pull off successful festivals? I suppose you'll have to read to find out!
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<a href="http://www.goodreads.com/review/show/1690068022">View all my reviews</a>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-27682837583318894882016-09-03T09:27:00.001-07:002016-09-03T09:27:03.339-07:00Bon Appetit Desserts: Walnut-Orange CakeThis walnut-orange cake can be made in an absolute flash! Made with ingredients that you have on hand, you will be eating this nutty cake before your load of laundry is done. I think that the olive oil makes this cake really delicate and light. It reminds me a bit of a great breakfast muffin. I do not want to admit how much of this cake that I personally ate, but I did share it with my friend (the other art teacher on campus).<br />
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Bon Appetit suggests that the cake would be delicious with just a dollop of lightly sweetened whipped cream, and that it can be served for breakfast, brunch, or tea, or after dinner. So... basically you can eat it all day, every day!<br />
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<b><u><span style="font-size: large;">Walnut-Orange Cake</span></u></b> <span style="font-size: xx-small;">8 to 10 servings</span><br />
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1-1/2 cups chopped walnuts<br />
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1 cup unbleached all-purpose flour<br />
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1 tablespoon baking powder<br />
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4 large eggs<br />
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1-1/2 cups sugar<br />
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1/2 cup fresh orange juice<br />
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1 tablespoon finely grated orange peel<br />
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1/2 cup olive oil<br />
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Powdered Sugar<br />
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Nonstick olive oil spray<br />
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Preheat oven to 350ºF. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan; spray parchment.<br />
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Grind walnuts in processor (or little hand operated grinder... I do not have a processor) until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl.<br />
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Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture, then orange juice, orange peel, and olive oil, beating until just blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.<br />
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Run knife around pan sides to loosen cake. Release pan sides. Carefully invert cake onto platter and remove parchment. Sift powdered sugar over cake.<br />
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<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-5472890588925839272016-07-04T15:23:00.000-07:002016-07-24T21:53:54.829-07:00Filling that Christmas Box of Goodies for Your Fighting LadMany years ago, I happened upon one of the coolest things I have ever seen in my life. This may seem like an exaggeration, however, I am obviously really into baking, but I am also extremely into history! Additionally, when I discovered this really cool item, I was baking for American soldiers every month (I did this for three years and my mom still does it to this days... it's been like 8 years!).<br />
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When looking through one of my mom's cookbooks, I found this paper...<br />
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It is from 1944 and was geared toward the families of all who were serving during WWII. I couldn't believe what I had found. I bonded with this paper. I know that that must sound silly, but I was doing the same thing for service men and women, as many did in 1944! I just found that really neat and I know that there are tons of you out there that are doing the same exact thing. So, I say well done!</div>
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<b>Here is what the article states, before listing the recipes:</b></div>
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The cookies you bake for the serviceman's gift package should be the kind he's sure to like and the kind that keep and travel well.</div>
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Cookies that contain fruits and nuts are not practical unless they will arrive within three or four weeks.</div>
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If the cookies are on their way too long or if sent to hot or moist climates, the nuts are apt to become rancid and the fruit may cause the cookies to mold. Cookies that are very rich or tender are not recommended at all, because they will break and crumble in transit.</div>
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Honey and molasses cookies are among the good ones to keep in mind. They're always fine flavored and they keep well. You'll do well to include some of these especially if you need to economize on sugar.</div>
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Quite as important as selecting the right kind of cookies is their packing. Each cooky should be wrapped separately and the spaces between them should be filled with bits of crumpled up paper or small hard candies so they cannot move about in the package.</div>
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(My grandpa was 10 when this came out and now he is 82! I love them mentioning the rationing of sugar and how that was an important factor at the time. I do not often think of rationing anything in my life... if at all. History!! It is so great. Also, how fun that they spell cookie as cooky.)</div>
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<b>Here are the recipes, in the same order as they are presented in the article:</b></div>
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Surprisingly, I have yet to make any of these recipes... but I will make them all eventually! I hope that you try some out and that they are just as delicious as their history!</div>
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<br />Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0tag:blogger.com,1999:blog-7116249312594042938.post-63721691583882016312016-07-04T00:35:00.001-07:002016-07-04T00:35:28.942-07:00Review: All the Winters After
<a href="http://www.goodreads.com/book/show/25735394" style="float: left; padding-right: 20px"><img src="http://d.gr-assets.com/books/1439234113m/25735394.jpg" border="0" alt="All the Winters After" /></a>
<a href="http://www.goodreads.com/book/show/25735394">All the Winters After</a> by <a href="http://www.goodreads.com/author/show/4874365">Seré Prince Halverson</a><br/>
My rating: <a href="http://www.goodreads.com/review/show/1493652382">4 of 5 stars</a>
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I won this book through Goodreads giveaways. I tried and tried, and tried again and I finally won! Thank goodness, because, Wow! What a story!<br /><br />Thank you for the opportunity to read this novel!<br /><br />Have you ever been constantly reminded of something in your past, that you know you need to confront, in order to move on and fully live? But, you haven't the courage to do so. You think about confronting, but never actually meet it head on. And then one day you just go for it 100%... That is what characters in this novel are working through. Some share a tragedy and feel guilty for it, even though they could never be to blame. So, for 20 years they have distanced themselves from a life of love and closure.<br /><br />A young woman is also fleeing her past. Her's is a different one than what most of us people today would think of. She's been so afraid, that for 10 years she has secluded herself, with no chance of interacting with any human soul.<br /><br />An old woman is reflecting on life and the choices she has made. However, without her and without her choices, none of the characters in this novel would have been connected.<br /><br />A wonderful story is weaved as these characters bump into each other and react and interact with each other. Bonds are formed. Deep bonds. Their lives begin to change for the better as they let others and light into their lives. Yet, with this new understanding and zeal for life comes sadness.<br /><br />The story ended and I had a bit of a heavy heart. You know that slight aching, when things are sad, and you wish that things would have ended a different way?? I know that the young woman needs to explore and I know that the other characters still need to fully work their way into their new reality. It all seems good. It has to end this way.. but it also seems wrong. I want a few more pages... chapters to tell me how things turn out!<br /><br />Ugh! Good read! Life certainly can be a delicate dance at times and this book highlights that beautifully.
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<a href="http://www.goodreads.com/review/show/1493652382">View all my reviews</a>
Tiffinyhttp://www.blogger.com/profile/15484959016204374845noreply@blogger.com0