tag:blogger.com,1999:blog-10519632017856765642024-03-14T01:51:44.988-03:00Sweet Treats by Danicount the memories, not the caloriesSweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-1051963201785676564.post-78146684846789432292016-07-27T17:56:00.000-03:002016-07-27T17:56:31.042-03:00#98) Peanut Butter Bombs<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>An <i>extra-large</i> version of an old favorite!</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Do you remember when I told you how much my fam jam and I love any and all peanut butter combos in this post right <a href="http://sweettreatsdani.blogspot.ca/2016/07/96-peanut-butter-cookie-brownies-with.html" target="_blank">here</a>? Well, I wasn't lying... And no matter how much we all enjoy the new creations we dream up and create, we do have an old favorite that we keep going back to again and again and again - <a href="http://sweettreatsdani.blogspot.ca/2008/12/30-chocolate-christmas-bells.html" target="_blank">Peanut Butter Balls</a>. I have made that recipe so often that over time I've gotten it just right ;) but that's not to say there's <i>no </i>room for improvement!</span></div>
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<a href="https://1.bp.blogspot.com/-YDaM6u6HBHQ/V5kNxt578QI/AAAAAAAAAxI/BIcg850CzlIE3tTECIVV37mDGjhhOi03QCLcB/s1600/Peanut%2BButter%2BBombs-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-YDaM6u6HBHQ/V5kNxt578QI/AAAAAAAAAxI/BIcg850CzlIE3tTECIVV37mDGjhhOi03QCLcB/s400/Peanut%2BButter%2BBombs-3.jpg" width="241" /></a><a href="https://1.bp.blogspot.com/-827FjyMGGE0/V5kNxjFahAI/AAAAAAAAAxM/Bh3IDjSPoscV91G38KolMAi8BNnywNjvACLcB/s1600/Peanut%2BButter%2BBombs-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-827FjyMGGE0/V5kNxjFahAI/AAAAAAAAAxM/Bh3IDjSPoscV91G38KolMAi8BNnywNjvACLcB/s400/Peanut%2BButter%2BBombs-4.jpg" width="286" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In previous stabs at this delectable little concoction I've managed to find the best ingredients, proportions, and methods to get the best result, but there's something to be said for the old adage "bigger is better." I normally use 1 tablespoon of peanut butter filling for these guys, but this time around I opted for an ice cream scoop, upping the filling to 1/4 cup!</span></div>
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<a href="https://4.bp.blogspot.com/-kdd314WGCrM/V5kNyeva8CI/AAAAAAAAAxY/O3vQPxAkv_03tW8ZmdTuI-oG-DC3OeRgACLcB/s1600/Peanut%2BButter%2BBombs-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-kdd314WGCrM/V5kNyeva8CI/AAAAAAAAAxY/O3vQPxAkv_03tW8ZmdTuI-oG-DC3OeRgACLcB/s400/Peanut%2BButter%2BBombs-5.jpg" width="235" /></a><a href="https://4.bp.blogspot.com/-79kxBPQAXCk/V5kNyQ6fX1I/AAAAAAAAAxU/egXfL3CspCsOlfkpQAfcn8RYIXRo-gj-gCLcB/s1600/Peanut%2BButter%2BBombs-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-79kxBPQAXCk/V5kNyQ6fX1I/AAAAAAAAAxU/egXfL3CspCsOlfkpQAfcn8RYIXRo-gj-gCLcB/s400/Peanut%2BButter%2BBombs-6.jpg" width="266" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The reaction from most taste-testers was two big thumbs up, but one of them, who shall remain nameless in the hopes of avoiding any persecution for the forthcoming opinion, did think they were too big and the amount of filling was a little too much of a good thing... I will respectfully disagree haha :)</span></div>
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<a href="https://2.bp.blogspot.com/-LDGbSGTKj7A/V5kNzYKqAXI/AAAAAAAAAxg/zjMliqxM848fy9UmZ15b-qI3ftGzawlngCLcB/s1600/Peanut%2BButter%2BBombs-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-LDGbSGTKj7A/V5kNzYKqAXI/AAAAAAAAAxg/zjMliqxM848fy9UmZ15b-qI3ftGzawlngCLcB/s400/Peanut%2BButter%2BBombs-7.jpg" width="266" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups smooth peanut butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup puffed rice cereal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 - 2 1/2 cups icing sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups chocolate chips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp shortening</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">14 salted peanuts</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- In a large microwave-safe bowl, combine peanut butter, butter, and vanilla. Microwave on high for 30 seconds. Stir to combine.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Stir in puffed rice cereal and salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Add icing sugar in stages until filling reaches dough-like consistency. Refrigerate for 15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Using an ice cream scoop (1/4 cup), scoop filling onto parchment-lined cookie sheet. This recipe made 14 for me. Place in freezer for 30 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Remove scoops from freezer and set aside while you melt together chocolate and shortening in double boiler.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Using two forks, dip each scoop into chocolate and place back on the parchment-lined cookie sheet. Place one salted peanut on top of each scoop right after its been dipped.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Using your fork and the remaining melted chocolate, add some decorative chocolate splatter on top of the peanut butter bombs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Let chocolate set and serve :)</span><br />
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<br />Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com0tag:blogger.com,1999:blog-1051963201785676564.post-36078980876275955342016-07-25T15:37:00.001-03:002016-07-25T15:37:06.753-03:00#97) Sticky Cinnamon Buns<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ooey, gooey cinnamon buns that are finger-lickin' good :)</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon buns seem to be one of those things everyone likes. I don't think I've met anyone who can say they dislike cinnamon buns. I mean, it's a sweet and spicy filling surrounded by fluffy dough... What is there <i>not </i>to like?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The only real debate I've ever had about cinnamon buns was about what goes best on top. You can get them smothered in a sweet vanilla glaze, covered in a thick cream cheese frosting, pure and plain with no topping... the list goes on. The only option I can say I could do without is the one with NO topping. Come on!!! A big ol' cinnamon bun is just crying out for you to put something, anything on top :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Well in this version I've gone with a brown sugar caramel topping that produces a sticky and sweet cinnamon bun. Some taste-testers thought the caramel topping was a tad too sweet, while others thought it was down-right addictive. So there you have it, the ago-old debate about what goes best on top of your cinnamon bun continues ;)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some notes on the recipe:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- It was ridiculously humid the day I made these and I think that had a huge effect on the elasticity, or lack thereof, of my dough... Let's just say I got my arm workout in that day. On the same note, if you have a stand mixer with a dough hook, use it!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- I have made this recipe with both regular and quick rise yeast. I prefer the regular yeast. It may take more patience, but it produces are much more delicate finished product.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Make sure not to cook the butter and brown sugar for the topping. You just want to <b>melt </b>it, as rising the temperature too much will change the consistency of the caramel once it cools.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cups flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 package quick-rise yeast</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 eggs, beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- In small saucepan over low to medium heat, warm sugar, milk, butter, and salt until butter is melted. Heat to 120-130<span style="background-color: white; color: #545454; font-size: x-small; line-height: 18.2px;">°</span>F (drinkably warm, if you don't have a thermometer).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Mix together flour and yeast in large bowl. Add warm liquids and mix with wooden spoon.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Add beaten eggs and mix until dough is soft, slightly sticky, and comes away from the sides of the bowl.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Turn out on to lightly floured surface and knead for 7-10 minutes, until dough is smooth and elastic.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Place in greased bowl, cover with towel, and let rest 10 minutes. Dough will not rise at this point.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling </b>(& Assembly)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter, melted</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cinnamon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Roll out dough to 18'x14' rectangle.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Brush with melted butter, leaving 1/2" border. Reserve remaining melted butter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Mix together brown sugar and cinnamon in small bowl. Sprinkle over the buttered surface.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Roll into a tight log along the long edge. Pinch seam together. Brush reserved melted butter on top and sides of log.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Prepare topping (see below).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Cut into 15 equal slices and place cut side down into pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Let rise for 1 hour. Should double in size.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Bake at 375</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2px;">°</span><span style="font-family: "Trebuchet MS", sans-serif;">F for 25-35 minutes or until golden brown.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- Let stand in pan for 3 minutes then invert on serving platter or ridged cookie sheet. Scrape any remaining caramel from baking dish onto the cinnamon buns.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Topping</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Melt butter and brown sugar together in small saucepan over low heat. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Pour into 9"x13" baking dish.</span></div>
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<br />Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com2tag:blogger.com,1999:blog-1051963201785676564.post-85684830772798944182016-07-21T11:14:00.002-03:002016-09-14T10:07:48.541-03:00#96) Peanut Butter Cookie Brownies with Peanut Butter Chocolate Frosting<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; text-align: start;"><b>Move over "Plain Jane" brownies, there's a new "Queen B." in town!</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I have professed, often and loudly, my love for brownies here on the blog and anyone who has perused my past recipes would have picked up a <strike>somewhat</strike> blatantly obvious adoration for any possible chocolate and peanut butter combination. What you probably wouldn't pick up on is that this pure love of brownies, chocolate, and peanut butter is a family thing, meaning my dad, my brother, and my son also love this addictive combination. (My mom is on the fence about it, so we are on the fence about her... Joking mother!) So it goes without saying that when we are all together there really is no other option for sweet treat flavor combos. If you'd like to check out some of our past chocolate and peanut butter sweet treats, click <a href="http://sweettreatsdani.blogspot.ca/search/label/peanut%20butter" target="_blank">here</a>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now on to the details behind the new "Queen B." of the brownie world - a chewy brownie made with 6 ounces of semisweet chocolate filled with pockets of barely baked peanut butter cookies slathered in a dreamy peanut butter chocolate frosting and sprinkled with crushed salted peanuts! Are you hooked yet?</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">There are a few steps involved and it takes great restraint to not eat the batter and lick every utensil you use along the way, but it will be well worth it when you take an all-encompassing bite of the finished product :) So dive in and give them a go, you'll be glad you did!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Peanut Butter Cookie Dough</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup butter, melted</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup sugar </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp milk</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp vanilla</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup peanut butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp baking powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Mix together butter, sugar, brown sugar, milk, and vanilla. Stir in peanut butter.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Add flour and baking powder. Mix until incorporated. Cookie dough will be loose.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Refrigerate 15-30 minutes, until firm and can be rolled into balls.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Roll chilled dough into balls (1 tablespoon per ball); you should get 11 total. Place on cookie sheet lined with wax paper and freeze for 30 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">*While cookie dough balls are freezing, clean up those dishes and make the brownie batter :)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Chewy Brownies</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup (6 ounces) semi-sweet chocolate, chopped </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup + 2 tbsp butter or margarine</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 eggs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup + 1 tbsp flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Line 8"x8" baking pan with foil and coat with spray oil. </span><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 325</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; line-height: 18.2px;">°</span><span style="font-family: "trebuchet ms" , sans-serif;">F. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Melt chocolate and butter together in microwave-safe bowl at 25 second increments, stirring well after each interval. Set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Beat eggs, sugar, salt, and vanilla with hand mixer until pale. Stir in melted chocolate and butter.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Gently fold in flour, mixing just until no white streaks remain. Do not over mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Pour batter into prepared pan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Remove peanut butter cookie dough balls from freezer and place 9 of the balls in the brownie batter, evenly spaced. Cut the last two balls in half and fill any voids in the batter.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Bake for 45 minutes, or until a toothpick inserted near center comes out with some sticky batter remaining.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Let cool in pan for 5 minutes then, using the foil edges, lift the brownies out of the pan and let cool completely on cooling rack.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now on to that frosting...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Peanut Butter Chocolate Frosting</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp butter or margarine, softened</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp peanut butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp cocoa powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup icing sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp milk</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- With hand mixer on low, mix together butter, peanut butter, cocoa powder, and vanilla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Add icing sugar gradually.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Add milk until you reach the desired consistency - spreadable :)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Spread evenly over top of cooled brownies</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">*To have a smooth surface to spread the frosting over I inverted the brownies onto a platter and spread the frosting over the "bottom" of the brownies.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Sprinkle with 1/4 cup crushed, salted peanuts.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And there you have it, ladies and gentleman. The "Queen B." of brownies... or maybe that should be "Queen PB" :)</span></div>
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Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com0tag:blogger.com,1999:blog-1051963201785676564.post-21679798455046543742016-06-27T16:58:00.001-03:002016-06-27T16:58:42.439-03:00#95) Pineapple Upside-Down Cake<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>A perfect dessert for any summer gathering... <br />or the cold winter days when all you want is a warm, sandy beach and palm trees :)</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pineapple Upside-Down Cake has been one of my favorite desserts since I was a kid. It is a go-to recipe that I turn to whenever I need something easy, pretty, and delicious. I don't remember the first time I made this cake on my own, but I am sure I was young and didn't have much in the way of baking know-how. Since then I've picked up a thing or two and have been able to improve on my mother's "old faithful" recipe from an old Cream of the West cookbook. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">One problem I found with the original recipe was that no matter how gently I mixed in my eggs and no matter how patient I was in not opening the oven door, my cake would ALWAYS sink in the middle. All that gooey caramel and beautiful pineapple would sink into a huge dip right in the middle of my cake :( The culprit? Too much baking powder, I think. So I lessened the amount of leavener and creamed the sugar with the butter to incorporate some air to work with. Success :)</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">See that? No dip ;)</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">Another little issue I had with the original recipe was that it called for shortening as the fat. Now I am not against using shortening when needed, but why would I use this when there are many more flavorful options? So naturally, I swapped it out for butter :) I added a dash of vanilla and used buttermilk to help in this department as well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Final little thing - the pineapple... Pineapple slices are so pretty when they are arranged just so and you add those sweet little maraschino cherries for a pop of color. But have you tried to take a bite of a Pineapple Upside-Down Cake and the whole pineapple slice comes off with your first forkful? I have and I wasn't happy about it. I want juicy pineapple in every single bite. The fix - pineapple tidbits :)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><i><span style="color: #545454; font-size: 11pt;">Ingredients</span></i></b><b style="mso-bidi-font-weight: normal;"><span style="color: #545454; font-size: 11pt;"><o:p></o:p></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">3 tbsp butter, melted</span><br />
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1/3 cup brown sugar<br /></span><br />
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1 can pineapple tidbits (19-ounce), drained</span><span style="color: #545454; font-size: 11pt;"> </span><span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"> </span></div>
<div style="text-align: left;">
<span style="color: #545454; font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"><br /></span></span>
<span style="color: #545454; font-size: 11pt;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1 1/2 cups flour</span></span></div>
<div style="text-align: center;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1 1/2 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1/2 tsp salt<o:p></o:p></span><br />
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"><br /></span></div>
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<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1 cup white sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1/3 cup butter</span><br />
<span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 14.6667px;"><br /></span>
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"><o:p></o:p></span><span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 14.6667px;">2 eggs</span><br />
<span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 14.6667px;">1 tsp vanilla</span><br />
<br /></div>
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</div>
<div style="text-align: left;">
<span style="color: #545454; font-family: trebuchet ms, sans-serif;"><span style="font-size: 14.6667px;">3/4 cup butter milk (or mix 3/4 cup regular milk plus 1 tsp lemon juice; let stand 5 minutes)</span></span><br />
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><i><span style="color: #545454; font-size: 11pt;">Steps</span></i></b><b style="mso-bidi-font-weight: normal;"><span style="color: #545454; font-size: 11pt;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #545454; font-size: 11pt;">-Preheat oven to 350</span><span lang="EN-CA" style="color: #404040; font-size: 11pt;">°F.</span><span style="color: #545454; font-size: 11pt;"><span style="mso-spacerun: yes;"> (</span>Mix together milk and lemon juice and let stand while preparing batter.)<span style="mso-spacerun: yes;"> </span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #545454; font-size: 11pt;"><span style="mso-spacerun: yes;">-Add melted butter and brown sugar to 9"x9" baking dish. Arrange pineapple tidbits on top.</span><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">-Sift together flour, baking powder, and salt.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">-In large bowl, cream together white sugar and butter until light and fluffy.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">-Add eggs and vanilla, mixing gently just until incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">-Add half the dry ingredients and half the milk</span><span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 11pt;">. Mix just until incorporated.</span><br />
<span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 11pt;">-Scrap sides and bottom of bowl. Add reaming dry ingredients and milk. Mix just until incorporated.</span><br />
<span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 11pt;">-Spoon batter over pineapple tidbits and carefully smooth top. Bake for 40-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool 5 minutes in pan then carefully invert onto your serving platter.</span><br />
<span style="color: #545454; font-family: "trebuchet ms", sans-serif; font-size: 11pt;"><br /></span>
<span style="color: #545454; font-family: trebuchet ms, sans-serif;"><span style="font-size: 11pt;">*Garnish with strawberry preserve, </span><span style="font-size: 14.6667px;">toasted</span><span style="font-size: 11pt;"> </span><span style="font-size: 14.6667px;">coconut</span><span style="font-size: 11pt;">, and crème chantilly (vanilla whipped cream).</span></span><br />
<span style="color: #545454; font-family: trebuchet ms, sans-serif;"><span style="font-size: 11pt;"><br /></span></span>
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Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com1tag:blogger.com,1999:blog-1051963201785676564.post-23744954211263334732016-06-18T16:07:00.000-03:002016-09-18T14:18:37.360-03:00#94) My Favourite Banana Bread<div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Look no further </span><span style="font-family: "verdana" , sans-serif;">because</span><span style="font-family: "verdana" , sans-serif;"> this is my favourite banana bread recipe :)</span></span></b><br />
<span style="font-family: "verdana" , sans-serif;"><i>Moist, delicious banana bread that is a definite crowd pleaser!</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i><br /></i></span>
<span style="font-family: "verdana" , sans-serif;">I like bananas. They're healthy, easy to pack in a lunch box, remind me of warmer climates when it feels a new ice age is beginning, and they are one of the most versatile baking ingredients you can get your hands on. Seriously, everything from banana breads, to <a href="http://sweettreatsdani.blogspot.ca/2009/03/50-cocoa-nana-cookies.html" target="_blank">cookies</a>, to <a href="http://sweettreatsdani.blogspot.ca/2009/11/69-banana-coffee-cake.html" target="_blank">cakes</a>, to <a href="http://sweettreatsdani.blogspot.ca/2009/01/35-chocolate-banana-burritos.html" target="_blank">burritos</a> and everything in between! </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-fBJYqO_EveM/V2Z83vg8_dI/AAAAAAAAAug/BM4Ku4eb660mRZZ_sGdorzEpWx8PLroHgCLcB/s1600/Banana%2BBread%2BLarge%2BBright.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-fBJYqO_EveM/V2Z83vg8_dI/AAAAAAAAAug/BM4Ku4eb660mRZZ_sGdorzEpWx8PLroHgCLcB/s400/Banana%2BBread%2BLarge%2BBright.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I started out with a recipe from a great cookbook called "Bride & Groom: First and Forever Cookbook" and made a few little tweaks here and there. After giving this recipe a few tries, adding in some small changes, and sending it out to different taste testers, I have to say that this recipe is a winner! Give it a try and let me know how you like ;)</span><br />
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><i><span style="color: #545454; font-size: 11pt;">Ingredients</span></i></b><b style="mso-bidi-font-weight: normal;"><span style="color: #545454; font-size: 11.0pt;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">2 ¼ cups flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
</div>
<div style="text-align: left;">
<span style="color: #545454; font-size: 11.0pt;">1 tsp salt <span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;"> </span></span><br />
<span style="color: #545454; font-size: 11.0pt;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">2 tsp cinnamon (less if you prefer a “hint” instead of a “kick”)</span></span></div>
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">
<o:p></o:p></span>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">¾ cup vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">1 cup brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">1 cup white sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">3 eggs</span><span style="color: #545454; font-family: 'trebuchet ms', sans-serif; font-size: 11pt;"> </span></div>
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">
<o:p></o:p></span>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">½ cup milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">½ tbsp vinegar</span><br />
<span style="color: #545454; font-size: 11.0pt;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">1 ½ tsp baking soda</span></span></div>
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<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">2 cups mashed banana
(about 5 small bananas)<o:p></o:p></span></div>
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<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">*Don't be afraid to add some extras too, like a handful of chocolate chips or some toasted coconut :)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><i><span style="color: #545454; font-size: 11.0pt;">Steps</span></i></b><b style="mso-bidi-font-weight: normal;"><span style="color: #545454; font-size: 11.0pt;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #545454; font-size: 11.0pt;">-Preheat oven to 350</span><span lang="EN-CA" style="color: #404040; font-size: 11.0pt;">°F.</span><span style="color: #545454; font-size: 11.0pt;"><span style="mso-spacerun: yes;"> </span>Mix together milk and vinegar and let stand
while preparing batter.<span style="mso-spacerun: yes;"> </span>Grease two loaf pans.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Sift together flour,
salt, and cinnamon in medium bowl.<span style="mso-spacerun: yes;"> </span>Set
aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-In large bowl, mix
together oil, brown sugar, and white sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Add eggs and vanilla,
mixing gently until incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Stir baking soda into
soured milk.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Add 1/3 of dry
ingredients to the mixer, followed by ½ of the milk.<span style="mso-spacerun: yes;"> </span>Mix gently until incorporated.<span style="mso-spacerun: yes;"> </span>Repeat.<span style="mso-spacerun: yes;">
</span>Scrape sides and bottom of bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Add remaining dry
ingredients and mashed banana.<span style="mso-spacerun: yes;"> </span>Do not
over mix.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #545454; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 11pt;">-Pour batter into
prepared pans and bake until golden brown and toothpick inserted in the </span><span style="font-size: 15px;">centre</span><span style="font-size: 11pt;"> comes out clean, about 1 hour.<o:p></o:p></span></span></div>
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<span style="color: #545454; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt;">-Cool in pans for 5
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Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com2tag:blogger.com,1999:blog-1051963201785676564.post-68556867372503959362016-06-06T15:46:00.002-03:002016-06-07T07:49:31.529-03:00#93) Gingerbread Cheesecake with Chocolate Ganache (for Gingerbread Day)<div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;">June 5th, 2016 - National Gingerbread Day</span></b></div>
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<i><span style="font-family: "verdana" , sans-serif;">What better reason to dig out your ginger and molasses in June?</span></i></div>
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<span style="font-family: "verdana" , sans-serif;">Did you know that yesterday was National Gingerbread Day in the US? I had no idea until I stumbled upon <a href="http://www.foodista.com/blog/2016/06/05/celebrate-national-gingerbread-day" target="_blank">Foodista's latest post</a>. But once I had this tid bit of info I was so happy!!! Why? Because it gave me an excellent reason to share one of our favourite recipes with you. How else would I have found a legitimate reason to share a gingerbread cheesecake while the temperature is above freezing and Santa is nowhere in sight? ;)</span><br />
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<span style="font-family: "verdana" , sans-serif;">This sweet and spicy cheesecake is full of deliciousness - gingersnap crust, spicy cheesecake filling, and sweet chocolate ganache. It has been a hit every time I have made it and now that I've found some gluten-free gingersnaps at our local grocery store, hubby can once again enjoy one of his favourite desserts. Give this recipe a try and let me know if it is a crowd pleaser for you :)</span><br />
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<a href="https://1.bp.blogspot.com/-_b9ZLwChOn8/V1W_VUv13hI/AAAAAAAAAtI/QAhQO9ZWOgY3rlhBHA27RB8wMjlFAH-pQCLcB/s1600/Gingerbread%2BCheesecake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="266" src="https://1.bp.blogspot.com/-_b9ZLwChOn8/V1W_VUv13hI/AAAAAAAAAtI/QAhQO9ZWOgY3rlhBHA27RB8wMjlFAH-pQCLcB/s400/Gingerbread%2BCheesecake-2.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b>Crust</b></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><i>Ingredients</i> </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;">1</span><span style="background-color: white; letter-spacing: -0.23999999463558197px;"> 1/4 cups crushed ginger snaps (*can be gluten-free)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1/4 cup melted butter</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><i>Steps</i></span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Preheat oven to 350°F.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Mix crumbs and butter; press onto bottom of 9" springform pan.</span></div>
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<a href="https://2.bp.blogspot.com/-Vyls1PZOw2I/V1W_WO6pRHI/AAAAAAAAAtU/lO0uCKelxukdGrcsjZkg-EIhtP2Ea8WHQCLcB/s1600/Gingerbread%2BCheesecake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="266" src="https://2.bp.blogspot.com/-Vyls1PZOw2I/V1W_WO6pRHI/AAAAAAAAAtU/lO0uCKelxukdGrcsjZkg-EIhtP2Ea8WHQCLcB/s400/Gingerbread%2BCheesecake-3.jpg" width="400" /></span></a></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;"><b>Cheesecake Filling</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; letter-spacing: -0.23999999463558197px;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="letter-spacing: -0.23999999463558197px;"><i>Ingredients</i> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; letter-spacing: -0.23999999463558197px;">3 packages cream cheese, softened</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">3/4 cup sugar</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1/4 cup molasses</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1 tbsp vanilla</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1 tsp cinnamon</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1 tsp nutmeg</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1/2 tsp ginger</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1/4 tsp cloves</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">3 eggs</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><i>Steps</i></span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Beat cream cheese and sugar in large bowl with mixer until well blended. </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Add molasses, vanilla and spices; mix well. </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Bake 45 to 50 min. or until centre is almost set. </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; letter-spacing: -0.23999999463558197px;">- Run knife around rim of pan to loosen cake. Cool completely before removing rim. </span><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><br /></span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;"><b>Chocolate Ganache</b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; letter-spacing: -0.23999999463558197px;">4 oz. Baker's semisweet chocolate, chopped</span><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">1/2 cup whipping cream</span><br style="letter-spacing: -0.23999999463558197px;" /><br style="letter-spacing: -0.23999999463558197px;" /><i>Steps</i><br style="letter-spacing: -0.23999999463558197px;" /><br style="letter-spacing: -0.23999999463558197px;" /><span style="background-color: white; letter-spacing: -0.23999999463558197px;">-Microwave chocolate and whipping cream for 30 seconds; stir. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://3.bp.blogspot.com/-WTVoC4oBdx8/V1W_WNnNTrI/AAAAAAAAAtQ/vwJRkuyGrVsNOlckOHuMA_4Ibpmie1SWACLcB/s1600/Gingerbread%2BCheesecake-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-WTVoC4oBdx8/V1W_WNnNTrI/AAAAAAAAAtQ/vwJRkuyGrVsNOlckOHuMA_4Ibpmie1SWACLcB/s400/Gingerbread%2BCheesecake-4.jpg" width="400" /></a></span></div>
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<i style="color: #676767; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: orange;">Printable Recipe :)</span></i></div>
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Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com2tag:blogger.com,1999:blog-1051963201785676564.post-70432604912989863052016-06-03T20:45:00.001-03:002016-06-09T16:23:34.982-03:00Recipe Revisit: Bakeapple Blossoms (with White Chocolate and Maple Fleur de sel)<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b>An update on a crowd favourite!</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>A simple shortbread cookie filled with a slightly tart bakeapple filling.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">Every now and then I look through some of the older recipes here on my blog and I am a little disappointed with how underwhelming some of the photos are. Many of these recipes were posted well before hubby and I had decent camera gear and good photo editing software, hence the poor lighting, bad colour, and unsharp images. And every time I look through those old posts, the Type A personality (the one I try so poorly to hide) nags at me incessantly to redo the photos on nearly every single recipe posted before 2011. But there are so many new and exciting recipes out there to play with, that I really can't see myself going back and pouring over all of those old ones. That being said, there are some of those old recipes I go back to time and time again because they are crowd pleasers, old favourites, or just downright delicious :)</span></div>
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<span style="font-family: "verdana" , sans-serif;">One of the most popular recipes on Sweet Treats by Dani is <a href="http://sweettreatsdani.blogspot.ca/2009/04/51-bakeapple-blossoms.html" target="_blank">#51) Bakeapple Blossoms</a> and its one I make over and over and over again. I originally posted the recipe back in 2009 - before hubby was officially hubby, before our little cookie monster was even on our radar, before our first mortgage, and before decent camera gear and photo software. It has always bothered me that such a unique and popular recipe had such mediocre pictures, so I gave Ms. Type A her own way this time. I whipped up a new batch, put on some finishing touches, and snapped some new and improved pictures. What do you think?</span></div>
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<a href="https://3.bp.blogspot.com/-UaabjCFyONk/V1IVTrg4cvI/AAAAAAAAAs4/cuRicwOCXcgqVDnloUU0kR8E300dYyZxQCLcB/s1600/Bakeapple%2BBlossoms%2B%252828%2529c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-UaabjCFyONk/V1IVTrg4cvI/AAAAAAAAAs4/cuRicwOCXcgqVDnloUU0kR8E300dYyZxQCLcB/s400/Bakeapple%2BBlossoms%2B%252828%2529c.jpg" width="262" /></a></div>
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<a href="https://2.bp.blogspot.com/-DOFB1ld3NMA/V1IQcU9iQ7I/AAAAAAAAAsc/7Qev9w1hCaAhUcngQG1GbvBbFHKQBOOeQCLcB/s1600/Bakeapple%2BBlossoms-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-DOFB1ld3NMA/V1IQcU9iQ7I/AAAAAAAAAsc/7Qev9w1hCaAhUcngQG1GbvBbFHKQBOOeQCLcB/s400/Bakeapple%2BBlossoms-2.jpg" width="400" /></a></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif;"><b>Bakeapple Filling</b></span></div>
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<span style="text-align: start;">1 cup bakeapples</span><br style="text-align: start;" /><span style="text-align: start;">1/4 cup water</span><br style="text-align: start;" /><span style="text-align: start;">7 tbsp sugar (adjust according to the tartness of your berries)</span><br style="text-align: start;" /><span style="text-align: start;">2 tsp corn starch</span></span><br />
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<em style="text-align: start;">Steps</em></span><br />
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<span style="text-align: start;">-Boil berries with 3/4 of the water. Simmer for 3-5 minutes.</span><br style="text-align: start;" /><span style="text-align: start;">-Push the cooked berries through a fine sieve, discarding the seeds.</span><br style="text-align: start;" /><span style="text-align: start;">-Whisk corn starch into remaining water. Add cornstarch mixture and sugar to berries.</span><br style="text-align: start;" /><span style="text-align: start;">-Cook for another 2-3 minutes. Let cool completely.</span></span><br />
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<span style="text-align: start;"><b>Shortbread Cookies</b></span><br style="text-align: start;" /><em style="text-align: start;"><br /></em></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif;"><em style="text-align: start;">I</em></span><em style="background-color: white; font-family: Verdana, sans-serif;">ngredients</em></div>
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<span style="text-align: start;">1 1/8 cup butter, softened </span><br style="text-align: start;" /><span style="text-align: start;">2/3 cup sugar </span><br style="text-align: start;" /><span style="text-align: start;">1 tsp vanilla </span><br style="text-align: start;" /><span style="text-align: start;">2 cups flour </span></span><br />
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<em style="text-align: start;">Steps</em></span><br />
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<span style="text-align: start;">- Combine butter, sugar and extract in mixer bowl and beat until creamy. </span><br style="text-align: start;" /><span style="text-align: start;">- Add the flour, scraping often until well mixed. </span><br style="text-align: start;" /><span style="text-align: start;">- Refrigerate dough for 1 hour. Work together with hands upon removing from refrigerator.</span><br style="text-align: start;" /><span style="text-align: start;">- Heat oven to 350°F. </span><br style="text-align: start;" /><span style="text-align: start;">- Shape dough into 1 inch balls and place them on silpat or parchment lined cookie sheet. </span><br style="text-align: start;" /><span style="text-align: start;">- Use a tsp measure to make an indentation in the center of each cookie.</span><br style="text-align: start;" /><span style="text-align: start;">- Fill the indentation with a small dollop of your fruit filling.</span><br style="text-align: start;" /><span style="text-align: start;">- Bake for 14 - 18 minutes, or until edges are lightly browned. </span><br style="text-align: start;" /><span style="text-align: start;">- Place cookies in wire rack and cool completely.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>*Drizzle with melted white chocolate and add a sprinkle of <a href="https://boutique.deliceserableetcie.com/sirop-erable/achats/produits/Erable/Les-essentiels/841/Fleur-de-sel-a-lerable.aspx" target="_blank">maple fleur de sel</a>, if desired.</i></span></div>
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<a href="https://1.bp.blogspot.com/-nbgCHJ3JQtk/V1IQOVm9XpI/AAAAAAAAAsU/nUDavjWknLQ5F3npzmaNTraS9OjgGFjKACLcB/s1600/Bakeapple%2BBlossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-nbgCHJ3JQtk/V1IQOVm9XpI/AAAAAAAAAsU/nUDavjWknLQ5F3npzmaNTraS9OjgGFjKACLcB/s400/Bakeapple%2BBlossoms.jpg" width="400" /></a></div>
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<i style="color: #676767; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: orange;">Printable Recipe :)</span></i></div>
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<a href="https://2.bp.blogspot.com/-jgOjFfAhyLk/V1ITbn-gMaI/AAAAAAAAAss/Nl69NxudxOUZ7I499bR6hxV03veQCiZrgCLcB/s1600/Sweet%2BTreats%2Bby%2BDani%25E2%2580%2599s%2BBakeapple%2BBlossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-jgOjFfAhyLk/V1ITbn-gMaI/AAAAAAAAAss/Nl69NxudxOUZ7I499bR6hxV03veQCiZrgCLcB/s200/Sweet%2BTreats%2Bby%2BDani%25E2%2580%2599s%2BBakeapple%2BBlossoms.jpg" width="154" /></a></div>
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Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com0tag:blogger.com,1999:blog-1051963201785676564.post-56531268551019194942016-05-29T14:33:00.000-03:002016-05-31T15:54:17.487-03:00#92) Flourless Chocolate Cake with Homemade Mint Ice Cream<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b>Chocolate lovers unite!</b> </span></div>
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<span style="font-family: "verdana" , sans-serif;">This is the desert to please any and all chocolate lovers worldwide :)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Although this cake is called "Flourless Chocolate Cake" it would be better named "Chocolate Truffle Cake" because it is like sitting down with your favourite, delectable chocolate truffle and a fork. Rich, dense, creamy, and chocolatey. And the mint ice cream on the side is the perfect pairing, with its light mint flavour from fresh mint leaves and peppermint tea. It helps to cleanse the palette between the heavenly bites of creamy chocolate cake.</span></div>
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<a href="https://3.bp.blogspot.com/-0SjjvsECChI/V0sILj7k0AI/AAAAAAAAApM/a1mSpyfJTnIgdwpKPSH_YV_c_qrHHHzXQCLcB/s1600/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-0SjjvsECChI/V0sILj7k0AI/AAAAAAAAApM/a1mSpyfJTnIgdwpKPSH_YV_c_qrHHHzXQCLcB/s640/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-4.jpg" width="426" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The cake itself is simply divine and I support all the claims made by the author in terms of ingredients, methods, etcetera. My only complaint is removing the cake from the springform pan. The book (<a href="http://americastestkitchen.buysub.com/cook-s-illustrated-special-magazine-issues/cook-s-illustrated-all-time-best-chocolate-recipes-2015.html" target="_blank">Cook's Illustrated: All-Time Best Chocolate Recipes</a>) made it sound so easy - flip it over on some parchment, peel off the bottom of the pan and the parchment round, flip over on to your cake stand. Well, my cake did not want to let go of the bottom of the pan or the parchment round... I had to cut out two slices of cake and gingerly remove them, with minor damage to the slices, before I could get my spatula under the parchment round to release the rest of the bake. In hindsight, maybe I should have left a lip of parchment outside of the springform pan to give me something to hold on to when removing the cake, but I am not sure if that would cause issues with the water bath and possible water seeping into the springform pan. Anyone out there have any tips on that?</span></div>
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<a href="https://1.bp.blogspot.com/-41FJc-hzfEk/V0sIMoIoTzI/AAAAAAAAApQ/5LkIr_C5S6kYV2ZOtP7Kox7tqZ3IZ_CvgCLcB/s1600/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-41FJc-hzfEk/V0sIMoIoTzI/AAAAAAAAApQ/5LkIr_C5S6kYV2ZOtP7Kox7tqZ3IZ_CvgCLcB/s400/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-5.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now let's talk ice cream! Is there any better treat for a lazy almost-summer day? I think not ;) And what possible flavour could go with this decadent chocolate truffle cake than mint? A perfect match, if I do say so myself. </span><br />
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<a href="https://3.bp.blogspot.com/-vbnc_gIWc0Y/V0sIOfg9l3I/AAAAAAAAApY/tsKTVzpGEhIR-OhGhX9OWkOLRTIp-CC4wCLcB/s1600/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-vbnc_gIWc0Y/V0sIOfg9l3I/AAAAAAAAApY/tsKTVzpGEhIR-OhGhX9OWkOLRTIp-CC4wCLcB/s400/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-7.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I am very new to the world of ice cream making - this is just my third batch. However, I have learnt some valuable lessons is researching recipes and making a few of my own.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Lesson #1</u> - the type of dairy you use is crucial, as it will be the deciding factor when it comes to the texture of your ice cream. Long story short, the higher the fat content, the creamier the ice cream. I stick to whipping cream as it really does lend that stick-to-your-tongue creaminess I crave from ice cream. But if you are looking to lighten things up a little you can certainly use half-and-half or even 2% milk, but it will make for an icier ice cream.</span></div>
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<a href="https://3.bp.blogspot.com/-MhXCOfvPluA/V0sIPMSBfWI/AAAAAAAAApc/0IZeHJi6y2stmg2koYuEFfDwgb5LvI0qgCLcB/s1600/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-MhXCOfvPluA/V0sIPMSBfWI/AAAAAAAAApc/0IZeHJi6y2stmg2koYuEFfDwgb5LvI0qgCLcB/s400/Flourless%2BChocolate%2BCake%2Bwith%2BMint%2BIce%2BCream-8.jpg" width="400" /></a></div>
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<span style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><u>Lesson # 2</u> - Do NOT walk away from simmering cream or cooking custard! Unless you want ice cream à la scorched cream or scrambled eggs, stay next to those pots while they are on the stove. Dairy is a bit of a diva and will go form a nice simmer to burnt in 60 seconds flat. (And I am convinced it knows when you're not watching!) And those eggs you just added to your simmering dairy? I am confident their goal in life is to grow up and become scrambled eggs. Keep your burner on low-medium heat and constantly stir your custard. (And when in doubt, strain the cooked custard before you put it in to chill.)</span></span></div>
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<u style="font-family: Verdana, sans-serif;">Lesson # 3</u><span style="font-family: "verdana" , sans-serif;"> - Patience is key. Just like you want your dairy to come to a nice simmer in the beginning, you also want your nicely cooked custard to chill adequately before throwing it into the ice cream maker. 4 hours minimum seems to be the rule of thumb, but I always chill it in the fridge overnight to be safe.</span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Flourless Chocolate Cake</span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">8 eggs, chilled</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 pound (16 ounces) bittersweet of semisweet chocolate (I used semisweet)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup butter (16 tablespoons), softened (use REAL butter, not margarine)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 strong brewed coffee, room temperature</span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Steps</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 325</span><span style="font-family: "verdana" , sans-serif;">°F. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Grease bottom and sides of 8" springform pan. Line bottom with parchment. (I would likely add a collar of parchment around the sides of the springform pan next time as well.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Wrap outside of springform pan with two large pieces of aluminum foil. Set in roasting pan. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Boil full kettle of water.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Whip all 8 eggs together on medium speed until doubled in volume; about 5 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Meanwhile, combine chocolate, butter, and coffee in top of double boiler. Over simmering water, allow chocolate, butter, and coffee to melt together, stirring occasionally. Do not let the water touch the bottom of the bowl.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove chocolate mixture from heat and fold in 1/3 of the whipped eggs until few streaks are visible. Add remaining whipped eggs in two additions, mixing until homogenous.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Transfer batter to prepared pan. Set roasting rack on oven rack and fill with enough boiling water to come about halfway up the sides of the springform pan.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bake 22-25 minutes or until cake registers 140</span><span style="font-family: "verdana" , sans-serif;">°F (mine took the full 25 minutes). Edges will be just set and the centre may look underdone. Don't worry, it will continue to firm up as it cools.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cool completely in pan. Wrap pain in plastic wrap and refrigerate overnight.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Before removing from the pan, run a knife around edges to loosen the cake form the sides of the pan. Invert cake onto a sheet of parchment and remove the bottom of the pan and parchment round. Reinvent cake on to your cake stand. (Like I said, this method was problematic for me and if anyone has any tips I am all ears!)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Mint Ice Cream</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups whipping cream</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup whole milk</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mint leaves (I used one small bunch from our mint plant and about 1 tbsp of <a href="https://www.davidstea.com/ca_en/peppermint-amour" target="_blank">peppermint tea</a> leaves)</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 eggs yolks</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup sugar (could be reduced, in my opinion)</span></div>
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<span style="font-family: "verdana" , sans-serif;">*a pinch of salt could be used here as well to round out the sweetness</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a saucepan (preferably <b>not</b> non-stick) , bring cream and milk to a simmer. Remove from heat and add your mint and/or tea leaves. Cover and let steep for 2 hours. (I've done some reading on the topic of flavouring ice creams with tea leaves and 2 hours seems to be enough time to let the flavours marinate and it won't take you all day to get the custard finished.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">In another saucepan, whisk together egg yolks and sugar. Strain your flavoured dairy mixture into the yolk mixture. Whisk until combined and set over low-medium heat. Cook, whisking frequently, until custard forms (run your finger through the custard left on the back of your spoon - if a clean line remains, its custard).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Strain custard into an airtight container and refrigerate overnight.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Churn ice cream according to your ice cream maker's manufacturer's instructions. Freeze to harden (I had mine in the freezer for about 3 hours.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">*Hubby and I found the mint flavour a little grassy for our tastebuds. We found it was very enjoyable with the cake, but not so much on its own.</span></div>
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<i><span style="color: orange;">Printable Recipes :)</span></i></div>
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<br />Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com4tag:blogger.com,1999:blog-1051963201785676564.post-3539337420835811602016-05-23T18:39:00.000-03:002016-05-23T18:39:21.750-03:00And we're back!<span style="font-family: Trebuchet MS, sans-serif;">After months and months of trying to reclaim this blog, I have finally found my way in and can't start sharing sweet treats here with you all again :) I am beyond excited!!!! Check out my <a href="https://www.facebook.com/SweetTreatsDani/" target="_blank">Facebook page</a> and <a href="https://www.instagram.com/turnbull_dani/" target="_blank">Instagram profile</a> for a look at what I've been up to lately ;) </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com0tag:blogger.com,1999:blog-1051963201785676564.post-34329892177807119682013-07-29T19:42:00.000-03:002013-07-29T19:42:43.401-03:00#91) Lemon Poppyseed Sandwich Cookies with Strawberry Cream Cheese Filling<div class="separator" style="clear: both; text-align: center;">
<a href="http://sourirephotography.com/" target="_blank"><img border="0" height="266" src="http://3.bp.blogspot.com/-oDZo-BHkMig/UfbqZ35XuWI/AAAAAAAAAko/Raa-NinC28I/s400/Lemon+Poppyseed+Sandwich+Cookie-4.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As I was bustling around the kitchen making these lovely little sweet treats, it dawned on me just how much I have missed baking over the past year. Don't get me wrong, I simply adore the trips to the playground, the toddler cuddles, and the countless other adorable 'mommy' things that have been occupying my time lately... but there is something about a dusting of flour over the countertop, the smell of freshly baked cookies, and licking the icing bowl clean that makes me dance around the kitchen with a goofy grin on my face.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For my 'come-back' recipe I wanted to use some fresh summer flavours - lemon and strawberry are two of my favourites and I figured it would be even better to mix them together than to just use one. The cookies have a crisp lemon flavour and they melt in your mouth. The filling has the expected tang of cream cheese frosting balanced with the sweetness of strawberry jam.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mr Treat has a very different opinion than I regarding how much filling is appropriate in a sandwich cookie. His philosophy - less is more (let the flavours blend, not compete). My philosophy - more is more (let the flavours scream from the rooftops that they are here!). He won this time, but I will leave it to you to decide how much of this scrumptious frosting filling to sandwich between your cookies (note that I only used about half of the frosting this recipe made and am currently looking into how to use it up in another recipe before I devour it all with a spoon).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And although I wouldn't suggest handing over the platter of cookies to any kid, Toddler Treat thoroughly enjoyed the bite or two he stole from his momma's treat.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Cookies<o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup butter or margarine, room temperature<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 ½ cups icing sugar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg, room temperature<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp lemon zest (1 large lemon or 2
small lemons)<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp lemon juice, freshly squeezed<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla, or seeds of 1 vanilla
pod<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3-3 1/2 cups flour<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tsp salt<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp poppy seeds</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Steps</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 400°F.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">On low speed and with whisk attachment, cream together
butter and icing sugar until pea-sized beads form. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Change to paddle attachment. Add the egg,
zest, juice, and vanilla. Scrape sides and bottom of bowl and mix on low to combine.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a large bowl sift together 3 cups of flour, baking powder, and salt then add to the wet ingredients one cupful at a
time. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix until the
dough forms a ball on the paddle. Add a little extra flour if the dough
seems sticky. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roll out on
parchment paper to about 1/4" thickness (if your dough is slightly sticky you will need to dust with flour occasionally . Cut into desired shapes
and bake for 7-9 minutes, or until slightly firm and lightly golden on the bottom. Carefully remove from <o:p></o:p>own and let cool completely on wire rack.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Strawberry Cream Cheese Filling<o:p></o:p></span></b></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 ounces cream cheese (half a block), chilled<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter or margarine, at room
temperature<br />
1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups icing sugar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 to 4 tablespoons strawberry jam</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Steps</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With paddle attachment, beat the butter and cream
cheese on high speed until light and fluffy. Add the vanilla and mix to
combine.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add 2 1/2 cups of icing sugar, and beat until the
sugar is incorporated. The mixture will be
thick. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With the mixer on low speed, add 2
tablespoons of jam and beat until well combined. Add more jam by the tablespoon if
necessary to create a smooth texture. The filling, however,
should remain thick.<o:p></o:p></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Assembly</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Transfer the filling to a pastry bag and pipe
filling onto the underside of half the cookies. Top the filling of each
with a second cookie. Chill until the filling is firm. <span lang="EN-CA"><o:p></o:p></span></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">*Yield will vary depending on thickness and diameter of cutouts.</span></i></div>
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<a href="http://sourirephotography.com/" target="_blank"><img border="0" height="265" src="http://4.bp.blogspot.com/-gDr0qlNCfeQ/UfbqaSitR9I/AAAAAAAAAks/zoVc-pDabwU/s400/Lemon+Poppyseed+Sandwich+Cookie-3.jpg" width="400" /></a></div>
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<!--EndFragment-->Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com6tag:blogger.com,1999:blog-1051963201785676564.post-31924549871136066662012-07-08T21:33:00.003-03:002012-07-08T21:52:19.010-03:00#90) Coco Chai Rooibos Chiffon Cake with Maple Meringue<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;"><i>Inspiration, according to Oxford Dictionaries, is "<span class="Apple-style-span" style="line-height: 20px;">the process of being mentally stimulated to do or feel something, especially to do something creative."</span></i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">For the first installment of <a href="http://www.foodnetwork.ca/blogs/EatingOut/2012/06/15/Annas-Bake-Off-Earl-Grey-Chiffon-Cake-with-Maple-Meringue/?id=53419" target="_blank">Anna's Bake Off</a>, Anna Olson has asked her fans to make her Earl Grey Chiffon Cake with Maple Meringue (or add your own creative flair). She also asked that we keep tea time in mind for our photos and talk to her about what inspires us. </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Well, I went the creative route and made a couple little changes to the recipe. First of all, I halved the cake recipe as husband and I have no will power whatsoever and would devour the entire thing between the two of us. I used <a href="http://www.davidstea.com/coco-chai-rooibos" target="_blank">David's Tea Coco Chai Rooibos</a> (amazing!) as the flavor base for the cake, used some vanilla sugar I had kicking around, </span></span><span class="Apple-style-span" style="line-height: 20px;">and I traded out the lemon zest for orange zest</span><span class="Apple-style-span" style="line-height: 20px;">. I also added some sugar shards as a garnish to finish it all off.</span></div>
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<a href="http://www.sourirephotography.com/" target="_blank"><img border="0" height="265" src="http://2.bp.blogspot.com/-z_-u56LrLQc/T_ohe6ZeUTI/AAAAAAAAAkM/xy_YMm7Zcw0/s400/Coco+Chai+Chiffon+Cake.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="line-height: 20px;">As for my inspiration, well, can you see the springtime tea pot in the background there? Well that springtime tea pot represents my spring baby, who made his début just 10 weeks ago. In such a short time this little bundle has changed my life incredibly and he has come to inspire me in so many ways. His adorable giggles are proof that I can do the hardest job in the world and that alone inspires me to throw myself headfirst into any other challenges that come my way. Boiling syrup - why not? Making meringue - no problem! This kid's momma can do anything :) (Well, she can try to anyway)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Just an FYI - this was my very first attempt at a chiffon cake and seeing as I had never made one before, I didn't have the proper tube pan in the kitchen. Although the end product was delicious, because I couldn't cool the cake upside down, there was a certain airiness missing. So my advice to all you chiffon cake newbies - get the right pan!</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><b>Coco Chai Rooibos Chiffon Cake</b></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>Ingredients</i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />1 1/2 tsp Coco Chai Rooibos loose tea<br />1/4 cup + 2 tbsp boiling water<br />4 egg whites, room temperature<br />1/4 tsp cream of tartar<br />1 cup + 2 tbsp pastry flour<br />1/2 cup sugar, seperated<br />1/4 cup vanilla sugar<br />1 1/4 tsp baking powder<br />Pinch of salt<br />1/4 cup vegetable oil<br />3 egg yolks, room temperature<br />1/2 tsp finely grated orange zest<br />1.5 oz milk chocolate, chopped and melted<br /><br /><i>Steps</i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;">- Preheat the oven to 325 F. Keep an 10-inch tube pan ungreased. (I used 8-inch round pan - not the best idea I ever had)<br /><br />- Steep the tea in the boiling water, until the water cools to room temperature. Remove tea diffuser.<br /><br />- Whip the whites with the cream of tartar until foamy, then add 2 tbsp of the sugar and continue whipping until the whites hold a medium peak. Set aside.</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;">- Sift flour, remaining sugar, vanilla sugar, baking powder, and salt into a large bowl or into the bowl of a stand mixer fitted with the whip attachment. Add cooled tea, vegetable oil, egg yolks, vanilla and orange zest. Whip this mixture on high until it is thick, about 4 minutes. Add the melted milk chocolate and whip in on low speed. Fold in half of the whipped egg whites by hand until they are incorporated, then fold in the remaining whites (the batter will be quite fluid).<br /><br />- Bake the cake for 30 to 35 minutes, until the top of the cake springs back when gently pressed. (With the right kind of pan...) Invert the cake pan onto a cooling rack and cool the cake upside down in its pan. To extract the cake, run a spatula or knife around the outside edge of the cake, then tap the cake out onto a plate.</span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br /><b>Maple Meringue</b></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>Ingredients</i> </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />2 egg whites, room temperature<br />1/2 tsp cream of tartar<br />2 tbsp sugar<br />3/4 cup pure maple syrup<br /><br /><i>Steps</i><br /><br />- Whip egg whites with cream of tartar until foamy, then add sugar and whip to a soft peak. </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Bring maple syrup to a boil and cook uncovered and without stirring until it reaches a temperature of 242 F (softball stage) on a candy thermometer. </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- While beating on medium speed, carefully pour maple syrup into meringue by pouring it down the side of the bowl (this will help prevent splashing of hot syrup) and continue whipping until mixture has cooled but is not quite room temperature, about 3 minutes. <br /><br />- Use a spatula to spread the meringue over the entire surface of the cake (use a small spatula or butter knife to frost the cake inside the center hole). </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><b>Sugar Shards</b></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>Ingredients</i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup sugar</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup water</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>Steps</i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Combine sugar and water in sauce pan. Heat and stir on medium-low until sugar is dissolved.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Boil, uncovered, on medium-high for 5-10 minutes, without stirring, until deep golden brown color.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Pour onto greased baking sheet and let cool for 20 minutes.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Use knife to break into shards. </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">- Use tongs to garnish cake with shards (to avoid pesky finger prints on your pretty sugar shards).</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div>Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com1tag:blogger.com,1999:blog-1051963201785676564.post-59961913356781999422012-07-02T21:53:00.001-03:002012-07-02T22:20:49.242-03:00#89) Strawberry Surprise Mini CupcakesWow! So much to share... and not just the delicious little cupcakes in the picture :)<br />
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<a href="http://sourirephotography.webs.com/"><img border="0" height="320" src="http://2.bp.blogspot.com/-X9n9Mx2l8eU/T_JIuszMrKI/AAAAAAAAAkA/j01ly-GjboU/s320/Strawberry+Suprise+Sourire+Photography+1-2.jpg" width="209" /></a></div>
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<br /></div>
Husband and I have welcomed our own little sweetie into the world! Our little man is already 9 weeks old and is perfect in every possible way :) He has changed our lives in so many ways, but it seems like things are just how they were always meant to be - a truly amazing feeling. It blows me away how much he changes each and every single day... before you know it he'll be making sweet treats of his own, maybe like these cute little cupcakes :)<br />
<br />
Now, for anyone who reads my recipes, you know I am a chocoholic at heart - there's no denying it. So the thought of a simple vanilla cupcake doesn't really excite me all that much, but throw some homemade <a href="http://sweettreatsdani.blogspot.ca/2011/07/86-starwberry-rhubarb-apple-jam.html">Strawberry Rhubarb Apple Jam</a> in the middle of that thing and I am all over it! Top it all off with some fluffy Strawberry Rhubarb Frosting and I will devour it :) So that's just what I did. Give it a try and let me know how many you chow down before sharing!<br />
<br />
<b>Vanilla Cupcakes</b><br />
<br />
<i>Ingredients</i><br />
<br />
1/2 cup butter, room temperature<br />
1/3 cup sugar<br />
1/3 cup vanilla sugar<br />
3 eggs<br />
1 1/2 cup flour<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1/4 cup milk<br />
<br />
1/4 cup Strawberry Rhubarb Apple Jam, recipe found <a href="http://sweettreatsdani.blogspot.ca/2011/07/86-starwberry-rhubarb-apple-jam.html">here</a><br />
<br />
<i>Steps</i><br />
<br />
-Preheat oven to 350F. Line mini cupcake pan with paper liners.<br />
-Cream butter and sugars.<br />
-Add eggs one at a time, beating well after each addition.<br />
-Whisk together dry ingredients in small bowl.<br />
-Alternately add dry ingredients and milk, stirring to incorporate after each addition.<br />
-Divide half the batter between 24 mini cupcake liners.<br />
-Spoon 1/2 teaspoon of jam into each liner. <br />
-Cover jam with remaining batter.<br />
-Bake for 7-9 minutes.<br />
-Let cool completely. Frost and enjoy!<br />
<br />
*makes 24 mini cupcakes<br />
<br />
<b>Strawberry Rhubarb Frosting</b><br />
<br />
<i>Ingredients</i><br />
<br />
1/2 cup butter, room temperature<br />
1 1/4 cup icing sugar<br />
2-3 tbsp <a href="http://sweettreatsdani.blogspot.ca/2011/07/86-starwberry-rhubarb-apple-jam.html">Strawberry Rhubarb Apple Jam</a>, depending on personal taste<br />
<br />
<i>Steps</i><br />
<br />
-Cream butter.<br />
-Slowly beat in icing sugar.<br />
-Stir in jam.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com3tag:blogger.com,1999:blog-1051963201785676564.post-37265739788514628082012-04-21T10:51:00.000-03:002012-04-22T12:19:34.089-03:00#88) Cocoa Bliss Chocolate CakeOkay guys, we've got less than two weeks left to go until our little bun comes out of the oven! It sure is a very exciting time for us and we couldn't be happier, but I have a feeling if you asked my husband what the hardest part of having a pregnant wife is, he would surely say something about all the munchie missions I have sent him on in the last 9 months. I have asked for everything from chips to burgers to slushies... But for those of you who know me well, you know that I have asked, even <i>begged</i>, for chocolate cake! And this hasn't been one of these one-time only, limited time offer cravings either - this one pops up every other week. (My poor husband!) So, knowing my weakness for homemade versus store-bought cake, he offered to make me a decadent, over-the-top chocolate cake full of whipping cream, cream cheese, and butter... Oh yeah, I am that lucky ladies! But sometimes its the simplest things in life that bring the most pleasure, so we worked together and made this very simple yet very satisfying chocolate cake with chocolate frosting. No fancy ingredients, just all the good ones :) Try it out the next time you are craving chocolate cake and you won't be disappointed, I promise!<br />
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<a href="http://4.bp.blogspot.com/-9SpTnOa5gy0/T5K3ba59LwI/AAAAAAAAAjo/oJ88y4hBz1w/s1600/Cocoa+Bliss+Choclate+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9SpTnOa5gy0/T5K3ba59LwI/AAAAAAAAAjo/oJ88y4hBz1w/s320/Cocoa+Bliss+Choclate+Cake.JPG" width="213" /></a></div>
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<i> Photo by <a href="http://www.sourirephotography.com/">souRIRE photography</a></i><br />
<b><br /></b><br />
<b>Chocolate Cake </b></div>
<div>
<br /></div>
<div>
<i>Ingredients</i></div>
<div>
<br /></div>
<div>
2 cups sugar</div>
<div>
1 3/4 cups flour</div>
<div>
3/4 cup cocoa powder (the better the cocoa, the better the cake!)</div>
<div>
1 1/2 tsp baking powder</div>
<div>
1 1/2 tsp baking soda</div>
<div>
1 tsp salt</div>
<div>
2 eggs</div>
<div>
1 cup milk (I used half evaporated milk and half water)</div>
<div>
1/2 cup vegetable oil (don't skimp, trust me its worth every drop)</div>
<div>
2 tsp vanilla</div>
<div>
1 cup <i>boiling</i> water</div>
<div>
<br /></div>
<div>
<i>Steps</i></div>
<div>
<br /></div>
<div>
-Preheat oven to 350F. Grease and flour two 9-inch round pans.</div>
<div>
<br /></div>
<div>
-Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.</div>
<div>
<br /></div>
<div>
-In a small bowl gently whisk together eggs, milk, oil, and vanilla. Add to dry ingredients and mix on medium until well-incorporated.</div>
<div>
<br /></div>
<div>
-Stir in boiling water (don't worry, the batter really is supposed to be <i>that</i> thin). Pour batter into prepared pans.</div>
<div>
<br /></div>
<div>
-Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in pans for about 10 minutes, then remove and let cool on wire racks. Let cool completely then slather on the icing :)</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Chocolate Icing</b></div>
<div>
<br /></div>
<div>
<i>Ingredients</i></div>
<div>
<br /></div>
<div>
1/2 cup margarine, melted (I didn't have any butter in the fridge)</div>
<div>
2/3 cup cocoa powder</div>
<div>
3 cups icing sugar</div>
<div>
1/3 cup milk</div>
<div>
1 tsp vanilla</div>
<div>
<br /></div>
<div>
<i>Steps</i></div>
<div>
<br /></div>
<div>
-Stir together melted butter and cocoa. Add about 1 cup of icing sugar then half the milk. Stir to incorporate.</div>
<div>
<br /></div>
<div>
-Add the remaining icing sugar, milk, and vanilla. Stir to combine. (At this point I like to give my Kitchen Aid a good work out and let it whip that frosting for several minutes to make it as fluffy as possible - so delicious!)<br />
<br />
*Be sure to check out this week's "Sweets for a Saturday" here: http://sweet-as-sugar-cookies.blogspot.ca/2012/04/sweets-for-saturday-66.html</div>Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com11tag:blogger.com,1999:blog-1051963201785676564.post-81022963942042084142012-03-17T15:35:00.000-03:002012-03-17T15:35:14.469-03:00#87) Chewy Oatmeal Crunchies & an AnnouncementI haven't been around much lately, have I? Not since July! I have a laundy list of excuses to explain my absence, if you're interested...<br />
<br />
Let's see... where to start??? Well let's start with August...<br />
<br />
August - travelled to best friends' wedding :) brought parents back to the Big Land :):) (didn't leave a lot of computer time)<br />
<br />
September - new job, oh and (warning, big announcement coming up...) first trimester exhaustion = zombie<br />
<br />
*That's right, we've got a bun in the oven!!!!! And well, he's almost ready to make his début (6 more weeks).<br />
<br />
October & November - I worked and I slept, that is all. Who knew a baby the size of a pea needed so much of momma's energy?????<br />
<br />
December & January - tried to catch up on some of the regular things I had missed out on in October and November (husband, friends, dog, etc.)<br />
<br />
February & March - oh this is a fun one... Sick leave due to pregnancy-related, severe hip and pelvic pain (this makes buzzing around in the kitchen pretty much impossible... these cookies would not exist if it wasn't for <a href="http://sourirephotography.webs.com/index.htm">husband</a>'s help, trust me.)<br />
<br />
So there you have it, my plea for your forgiveness. I promise to do better from now on, really, I do! Please accept these cookies as my sincere apology. They are chewy and crunchy all at the same time, thanks to the rice crispies (who says you can't have your cake and eat it too?).<br />
<br />
PS - Stay tuned, I think there might be another sweet treat in the near future, if I can walk tomorrow, that is :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KcTWQTpTl2s/T2TY8ihP7_I/AAAAAAAAAis/tXCngH-diPQ/s1600/Chewy+Oatmeal+Crunchies+PNG.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="265px" src="http://1.bp.blogspot.com/-KcTWQTpTl2s/T2TY8ihP7_I/AAAAAAAAAis/tXCngH-diPQ/s400/Chewy+Oatmeal+Crunchies+PNG.PNG" width="400px" /></a></div><br />
<br />
<em>Ingredients</em><br />
<br />
2/3 cup butter<br />
1 cup brown sugar<br />
1 egg<br />
1 tbsp vanilla<br />
2 cups rolled oats, old-fashioned (not instant)<br />
1 cup flour<br />
1 cup rice crispies<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup chocolate chips<br />
<br />
<em>Steps</em><br />
<br />
-Pre-heat oven to 375F.<br />
<br />
-Beat butter and brown sugar unitl fluffy.<br />
<br />
-Beat in egg and vanilla.<br />
<br />
-Add dry ingredients.<br />
<br />
-Stir in chocolate chips.<br />
<br />
-Spoon heaping tablespoonfuls onto greased or lined cookie sheet, about 2 inches apart.<br />
<br />
-Bake for 10 minutes or until golden. Let cool on pan for 2 minutes, before removing to wire rack to cool completely.<br />
<br />
*makes about 3 dozen cookies.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com3tag:blogger.com,1999:blog-1051963201785676564.post-6489947330764432082011-07-29T10:31:00.000-03:002011-07-29T10:31:58.644-03:00#86) Starwberry Rhubarb Apple Jam<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wZT86xlAXZg/TjK1kzoKhlI/AAAAAAAAAiI/kx0rceSvbko/s1600/Strawberry+Rhubar+Apple+Jam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="http://2.bp.blogspot.com/-wZT86xlAXZg/TjK1kzoKhlI/AAAAAAAAAiI/kx0rceSvbko/s320/Strawberry+Rhubar+Apple+Jam.JPG" t$="true" width="320px" /></a></div>While I was thinking abut what to write for this post it dawned on me it is really all about generosity - the generosity of others to be more specific.<br />
<br />
See, all the major players in this post - the strawberries and rhubarb in the jam, and the bread in the photo - were all given to me. The strawberries and the homemade whole wheat bread are from my generous mother-in-law, and the rhubarb was a gift from one of husband's co-workers (those <a href="http://sweettreatsdani.blogspot.com/2011/07/85-rhubarb-pie-cupcakes.html">Rhubarb Pie Cupcakes</a> I sent him to work with must have been ok :p).<br />
<br />
The other "invisible" key player in this post is the food science lesson I learned thanks to Christina over at <a href="http://www.christinamarsigliese.com/">Form V Artisan</a>. She has a couple of posts where she generously explained the science behind making strawberry jam - all about negatively charged pectin and candy thermometers - the whole bit. So I took what I learned from her and applied it to my own jam concoction, and I have to say, it worked out just as she said it would!<br />
<br />
So you see, all you need sometimes to be inspired to get in the kitchen is the generosity of others!<br />
<br />
Now on to the recipe - it was my first attempt ever at homemade jam... I usually leave the jam making to my aunt who generously brings some to Newfoundland for me each summer. But I decided I am a big girl now and it is time to figure out how to do it myself. The jam has a great texture - thick, smooth, and sticky :) Husband would have liked some more fruit chunks, but what can I say, I like smooth jam so I mashed away at the fruit while it was cooking :) There is a touch too much cinnamon so next time (yes, there will be a next time) I will add maybe just half. And oddly enough, the one little apple I added for extra pectin packed a lot of punch. Next time maybe just half an apple.<br />
<br />
So there you have it - my first ever homemade jam! Hope you enjoy :)<br />
<br />
<em>Ingredients</em><br />
<br />
2 2/3 cups rhubarb, chopped (if frozen, let thaw first)<br />
1 cup strawberries, chopped (if frozen, let thaw first)<br />
1 granny smith apple, peeled and chopped into small pieces<br />
1 1/3 cup sugar (don't skimp! see <a href="http://www.christinamarsigliese.com/2010/05/fresh-strawberry-jam.html">this post</a>)<br />
1 tbsp cinnamon<br />
1/2 cup fresh lemon juice<br />
<br />
<em>Steps</em><br />
<br />
-Add rhubarb, strawberries, and apple to a large pot and put over medium heat. Stir occasionally until some liquid has been released (3-5 minutes).<br />
-Add sugar and cinnamon and bring to a boil. Let boil for 3 minutes, then add lemon juice.<br />
-If you have a candy thermometer, attach it to your pot and continue to boil, stirring occasionally until you get to 220F. (If you do <strong><em>not</em></strong> have a candy thermometer, continue to boil, stirring occasionally until mixture is thick and resembles syrup - about 15-20 minutes. You will see the bottom of the pan as you stir.)<br />
-Transfer to sterilized jar(s) and let cool completely before refrigerating.<br />
<br />
*I got two small jars of jam, which would be about one large jar. If you double, triple, quadruple, etc this recipe be sure to do so precisely.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com4tag:blogger.com,1999:blog-1051963201785676564.post-32546753303510078122011-07-25T08:42:00.000-03:002011-07-25T08:42:10.552-03:00A Blog Birthday and an Epic Fail<div style="text-align: center;"><img src="http://static.politifact.com.s3.amazonaws.com/politifact%2Fphotos%2FThird_birthday.jpg" /></div><div style="text-align: center;"><br />
</div>A few days ago Sweet Treats turned 3!!! (Happy Birthday to you, Happy Birthday to you, Happy Birthday dear Sweet Treats, Happy Birthday to you.) So I thought it would be a cool idea to run a poll here and on our facebook page to see which one of our favourite recipes we should revisit for the occasion. Surprise, surprise - peanut butter balls won! (Chocolate and peanut butter - always a favourite!)<br />
<br />
But just revisiting a recipe wasn't exciting enough. I thought it would be really fun to put a new spin on an old favourite. So what can you do to a peanut butter ball, I wondered... Add BACON of course!!!<br />
<div style="text-align: center;"><img height="217px" src="http://dailydoseoflies.files.wordpress.com/2011/04/caramelized-bacon-21.jpg" width="400px" /></div><div style="text-align: left;">In theory - great idea. In reality - kind of a fail.</div><br />
I made the <a href="http://sweettreatsdani.blogspot.com/2008/12/30-chocolate-christmas-bells.html">peanut butter ball</a> filling as per usual and then added 6 strips of crumbled bacon. I thought for sure the bacon flavour would add that nice smoky, salty layer to the peanut butter... Um, no! The bacon got totally lost in the peanut butter and all I was left with were peanut butter balls with added calories :(<br />
<br />
Even though the recipe didn't work out the way I had hoped, I am still very happy that Sweet Treats has been around for three whole years and look forward to future blog birthdays. And I am very thankful for all the readers across the world who take the time to stop by Sweet Treats every now and again. Keep it coming - I will have new treats soon, I promise... Strawberry rhubarb jam anyone??? Stay tuned!<br />
<br />
Speaking of birthdays, I have one coming up very soon and can't decide what kind of sweet treat to celebrate with. Suggestions?Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com3tag:blogger.com,1999:blog-1051963201785676564.post-49284502885097909992011-07-11T18:33:00.000-03:002011-07-11T18:33:05.826-03:00#85) Rhubarb Pie Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OR829CXlfnM/ThtrhBftANI/AAAAAAAAAhk/eQ2fH5R_k1o/s1600/IMG_4826_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="http://1.bp.blogspot.com/-OR829CXlfnM/ThtrhBftANI/AAAAAAAAAhk/eQ2fH5R_k1o/s320/IMG_4826_2.jpg" width="213px" /></a></div><br />
I may love sweet treats, but I have to tell ya, I really do love tart flavours. Give me a bit of lemon any day! So that's why I was so excited when one of husband's co-workers kindly gave me a big bag of fresh rhubarb from her garden. The only question was, "What do I make?"<br />
<br />
I could have done the ol' strawberry rhubarb combination, but that just seemed too straight forward. Then it dawned on me that I haven't made cupcake in way too long! So there you have it - a rhubarb pie cupcake :)<br />
<br />
The cupcake itself is kind of heavy, due the skipped creaming step, but I wanted to mimic a tart shell you might put your pie filling in. The pie filling is straight up rhubarb with just enough sweetness to take the edge off. And the frosting? OMG the frosting! I am not great at frosting and I am not a huge fan of how overly sweet homemade frosting can be. Also, I wanted to re-create the whipped cream you might have on a piece of rhubarb pie. So I went on the hunt for something a little different and found 7-minute frosting. Okay, mine took more like 14 minutes, but SO worth it! It's like a fluffy marshmallow sitting on the top of the cupcakes.<br />
<br />
Give 'em a try and let me know what you think :) Oh, and don't forget to vote for our blogiversay recipe revisit to your left. Thanks!<br />
<br />
<strong>Rhubarb Pie Filling</strong><br />
<br />
<em>Ingredients</em><br />
<br />
<div class="plaincharacterwrap ingredient">4 cups chopped rhubarb </div><div class="plaincharacterwrap ingredient">1 1/3 cups sugar (start with 1 cup and add accordingly throughout cooking process depending on the tartness of your rhubarb)</div><div class="plaincharacterwrap ingredient">6 tablespoons flour </div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><em>Steps</em></div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient">-Combine all ingredients in large saucepan. Cook over med-high heat for about 10 minutes, until liquid from rhubarb moistens the mixture. (I covered mine and stirred often.)<br />
-Reduce heat to low and let cook until all the rhubarb pieces have broken down. Mixture should be thick.</div><div class="plaincharacterwrap ingredient">-Remove from saucepan to bowl and allow to cool completely.</div><br />
<br />
<strong>Cupcakes</strong><br />
<br />
<em>Ingredients</em><br />
<br />
3 1/2 cups cake flour (for those of you with AP flour - measure out all your flour, remove 7 tbsp, replace with 7 tbsp cornstarch - def worth the extra effort!)<br />
2 cups sugar<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
1 cup butter, room temperature<br />
1 cup milk<br />
4 eggs<br />
2 egg whites<br />
2 tsp vanilla <br />
<br />
<em>Steps</em><br />
<br />
- Preheat the oven to 350F. Line muffin cups with paper liners.<br />
- Sift the flour, sugar, baking powder and salt into large, deep bowl. <br />
- Add the butter and 1/2 cup of the milk. Mix on medium speed until dough-like consistency.<br />
- In a separate bowl, blend the eggs, egg whites, the remaining 1/2 cup milk and the vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.<br />
<br />
<em>Assembly</em><br />
<br />
-Add 1 heaping tablespoon of batter to liners. To centre of batter add 1 1/2 tsp of rhubarb filling. Cover filling with another tablespoon of batter (be sure the bottom batter and top batter meet to seal in the filling).<br />
-Bake for 15-18 minutes, or until skewer comes out clean.<br />
-Let cool completely on wire rack.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>*Makes 3 dozen filled cupcakes.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RbdD6IrB1Ag/ThtryDk5wZI/AAAAAAAAAho/UW4gMX3_G-Q/s1600/IMG_4851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" m$="true" src="http://3.bp.blogspot.com/-RbdD6IrB1Ag/ThtryDk5wZI/AAAAAAAAAho/UW4gMX3_G-Q/s320/IMG_4851.JPG" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>7-Minute Frosting</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 cups sugar<br />
1/3 cup water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 egg whites</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp cream of tartar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp vanilla (I used homemade rhubarb syrup)</div><br />
<em>Steps</em><br />
<br />
-Add sugar, water, egg whites, and cream of tartar to a large double boiler bowl. Beat with electric mixer until mixture is foamy (about 1 minute).<br />
-Put bowl over simmering water and beat with mixer until soft peaks form (supposed to be about 7 minutes but it took me more like 14).<br />
-Remove from heat, add vanilla, and continue to beat to thicken frosting (about 2 minutes).<br />
-Let cool completely before using.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com0tag:blogger.com,1999:blog-1051963201785676564.post-16346824240336748792011-07-03T17:35:00.000-03:002011-07-03T17:35:30.380-03:00#84) Berry Burst Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bKuZ2cmZ0p4/ThDSMNfS22I/AAAAAAAAAhg/g3WWtidUAIo/s1600/Berry+Burst+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i$="true" src="http://4.bp.blogspot.com/-bKuZ2cmZ0p4/ThDSMNfS22I/AAAAAAAAAhg/g3WWtidUAIo/s320/Berry+Burst+Muffins.jpg" width="198px" /></a></div>It's the last day of Canada Day weekend. I wish I could say its been a sunshine-y weekend filled with BBQs and beers, but really its been one rainy day after another - and more in the forecast. I feel particularly bad for <a href="http://www.sourirephotography.com/index.html">husband</a>, because he downright <em>loves</em> Canada Day! Even with the rain pouring down he put not one, not two, but <em>three</em> Canadian flags up in your front yard :) So to raise our spirits I headed to the kitchen today armed with some of husband's favourite flavours - berry and maple.<br />
<br />
These cranberry muffins have a great texture and a good play on sweet and sour. Although husband thinks the muffin could have been a little sweeter, it complimented the tart cranberries nicely. <br />
<br />
The crunchy maple topping wasn't as good as I had hoped. It kind of crumbles off as you are eating the muffin. So two options: 1) push the topping down into the batter before baking or 2) skip the topping and just sprinkle the batter with a hefty serving of maple sugar before baking.<br />
<br />
The berry filling is delicious, but you can easily double the recipe and add more to the insides of your muffins if you want.<br />
<br />
So give 'em a go and let me know if they brighten up your rainy day :)<br />
<br />
<strong>Berry Filling</strong><br />
<br />
<em>Ingredients</em><br />
<br />
1 cup mixed berries (fresh or frozen)<br />
1/4 cup water<br />
1/8 cup sugar<br />
1/2 tbsp cornstarch<br />
<br />
<em>Steps</em><br />
<br />
-Bring berries, water, and sugar to a boil and let summer until about half the water has evaporated. Reduce to low heat.<br />
<br />
-Mix together cornstarch with enough water to make a runny paste. Add to berry mixture, constantly stirring, until berry mixture begins to thicken.<br />
<br />
-Continue to cook for 2 minutes over low heat. <br />
<br />
-Push through a sieve and funnel into a squeeze bottle. Let cool until needed.<br />
<br />
<br />
<strong>Crunchy Maple Topping</strong><br />
<br />
<em>Ingredients</em><br />
<br />
1/4 cup <a href="http://en.wikipedia.org/wiki/Maple_sugar">maple sugar</a><br />
1/4 cup flour<br />
3 tbsp butter<br />
<br />
<em>Steps</em><br />
<br />
-Mix together in a small bowl and set aside until needed.<br />
<br />
<br />
<strong>Cranberry Muffins</strong><br />
<em>Ingredients</em><br />
<br />
2 cups flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 cups cranberries, chopped<br />
2 eggs<br />
3/4 cup sugar (use 1 cup if you like 'em sweet)<br />
1 cup yogurt (I used raspberry flavoured)<br />
1/2 cup oil<br />
1/2 tsp vanilla<br />
<br />
<em>Steps</em><br />
<br />
-Preheat oven to 400F. Line a muffin tray with 12 paper liners.<br />
-In a large bowl stir together flour, baking powder, baking soda, and salt. Add cranberries and stir to coat (this will keep them from sinking to the bottom of your muffins).<br />
-In a small bowl mix together eggs, sugar, yogurt, oil, and vanilla. Add to dry ingredients, stirring just until combined.<br />
-Divide batter between 12 lined muffin cups. Top each muffin with maple topping.<br />
-Bake for 15-20 minutes, or until a toothpick comes out clean (mine took 18 minutes).<br />
-Let cool for 10 minutes on wire rack still in the tray. Remove from tray and place on rack.<br />
-Insert the nozzle of the squirt bottle into top of each muffin (as far in as it will go) and squeeze until berry filling starts to ooze out. <br />
-Let cool completely on wire rack.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com2tag:blogger.com,1999:blog-1051963201785676564.post-51855595819504511392011-06-29T13:45:00.000-03:002011-06-29T13:45:31.178-03:00#83) Little Lemon Pies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uWPqIIEGKA0/TgtVj-vpcGI/AAAAAAAAAhY/bTv_tLm9tMY/s1600/Little+Lemon+Pies+%25282%2529B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i$="true" src="http://3.bp.blogspot.com/-uWPqIIEGKA0/TgtVj-vpcGI/AAAAAAAAAhY/bTv_tLm9tMY/s320/Little+Lemon+Pies+%25282%2529B.JPG" width="162px" /></a></div><br />
<br />
<em>"A change is as good as a rest." - Sir Arthur Conan Doyle (1859-1930)</em><br />
<br />
Changes keep life interesting, I get that. But there is too much of a good thing, right?<br />
<br />
For the past 13 years, half of my life, I have moved 10 times. That's a lot of change. Each move has been for different reasons - following my family, moving for school, finding new job opportunities. It has been hard in a lot of ways - never really having a home, no permanent address, not to mention actually moving all of my belongings. The past couple of years have been the hardest because I am married now and have a newly purchased home, only I have been living 3 1/2 hours away, separated by a gravel highway (yeah they still exist in some corners of the world).<br />
<br />
BUT... that is all over now because I have moved into our new home with husband permanently! No more temporary mailing addresses, no more packing up my life. I am home :) <br />
<br />
You know what that means, right? I finally get to enjoy my new kitchen and all its fixins. Expect lots of new sweet treats over the summer, and remember, if you have any requests or suggestions e-mail me at dani@sweettreatsdani.com or find us on facebook :)<br />
<br />
What better way to start off summer with some refreshing lemon pie? These two-bite pies are great for your next BBQ with some friends, or your next work social. <br />
<br />
<b>Pie Crust</b><br />
<br />
<i>Ingredients</i><br />
<br />
1 1/4 cup flour<br />
1/3 cup sugar<br />
2 tsp grated lemon zest<br />
1/2 cup butter<br />
1 egg yolk, lightly beaten<br />
2 tbsp cold water<br />
<br />
<i>Steps</i><br />
<br />
-In a medium bowl, stir together flour, sugar, lemon zest, and butter until small, coarse crumbs appear. (I used a fork for this, but it would have been easier with a <a href="http://3.bp.blogspot.com/_zrbjaIW4HZE/TDfvy0s2UxI/AAAAAAAAAcg/Z_78J6nWCAk/s200/pastrycutter.jpg">pastry cutter</a>.)<br />
-In small bowl, combine egg yolk and water. Stir into flour mixture.<br />
-Knead pie dough into a ball. Cover with plastic wrap and chill for 1 hour.<br />
<br />
-Preheat oven to 375F. Spread pie dough into an ungreased mini-muffin pan (makes 24). Bake for 10 minutes or until golden. (They will puff up, don't worry!)<br />
-Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.<br />
<br />
<b>Lemon Curd</b><br />
<br />
<i>Ingredients</i><br />
<br />
1 tbsp cornstarch<br />
1/4 cup water<br />
2/3 cup sugar<br />
2 tsp lemon zest<br />
1/2 cup fresh lemon juice<br />
2 tbsp butter<br />
3 egg yolks, lightly beaten<br />
<br />
<em>Steps</em><br />
<br />
-Mix cornstarch and water together in medium saucepan. Add sugar, lemon zest, lemon juice, and butter. Cook over medium heat, stirring constantly, until thickened and bubbly.<br />
-Stir half of hot lemon mixture into slightly beaten eggs. Add egg mixture to saucepan. Bring to gentle boil over medium heat. Reduce heat and cook for 2 minutes.<br />
-Pour into bowl and cover with plastic wrap (touching the surface of the curd) and chill until needed.<br />
<br />
-Once pie shells and curd have cooled completely, fill shells with about 1 1/2 tsp of curd each. (There will probably be a little left over, but that shouldn't be a problem... Lick that spoon!!!)<br />
<br />
***I used 2 lemons for the zest and juice in this recipe.Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com3tag:blogger.com,1999:blog-1051963201785676564.post-63851772984323095952011-01-10T21:08:00.000-03:002011-01-10T21:08:04.503-03:00#82) Irish Bread Pudding<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tLEkZKy_lrE/TSuea1TKHAI/AAAAAAAAAhI/iJRP04-vHJY/s1600/IMG_4289.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="214" width="320" src="http://3.bp.blogspot.com/_tLEkZKy_lrE/TSuea1TKHAI/AAAAAAAAAhI/iJRP04-vHJY/s320/IMG_4289.JPG" /></a></div><br />
Happy New Year everyone :) I hope you all had a very Merry Christmas season with lots and lots of sweet treats and turkey!<br />
<br />
Husband and I spent our very first Christmas in our new home this year, just the two of us... It was hard being away from our families, but we had a great Christmas nonetheless. <br />
<br />
But just because our families weren't around doesn't mean our friends weren't :) We had a great Christmas Day dinner complete with Gingerbread Cheesecake (coming soon) and a very delicious Irish-themed New Year's Eve dinner... complete with Irish Bread Pudding and Sticky Whiskey Caramel. (I know the previous post is very similar, but consider this one a slight improvement)...<br />
<br />
<b>Irish Bread Pudding<br />
</b><br />
<i>Ingredients</i><br />
<br />
1 loaf sliced cinnamon raisin bread, torn into bite-sized pieces<br />
1/4 cup butter, melted<br />
2 cups milk <br />
1 375 mL can evaporated milk<br />
1 tsp vanilla <br />
3 eggs <br />
1/2 cup sugar <br />
<br />
<i>Steps</i><br />
<br />
-Put bread pieces in a large glass bowl and drizzle with butter.<br />
<br />
- Heat milk and evaporated milk with vanilla. Let cool slightly so the eggs do not scramble in the next step.<br />
<br />
- Beat eggs with sugar. Add to milk mixture. <br />
<br />
- Add enough mixture to bread to soak and let stand 15 minutes. (Depending on the bread you use, you may not need all the custard mixture. I had about 1 cup left over and I rolled it over into a great Whiskey Rice Pudding - coming soon!)<br />
<br />
- Pour bread mixture into well-buttered 13x9 glass baking pan. <br />
<br />
- Bake at 350 for 30 minutes (325 for convection) or until light golden brown on top.<br />
<br />
Serve with sticky caramel whiskey sauce. <br />
<br />
<b>Sticky Caramel Whiskey Sauce<br />
</b><br />
<i>Ingredients</i><br />
<br />
1 cup sugar <br />
1 cup water <br />
1 tbsp whiskey <br />
<br />
<i>Steps</i><br />
<br />
-Add sugar and half the water to a deep steel bottom pan.<br />
<br />
-Put over medium heat. Let mixture come to a deep amber colour, watching closely - sugar can burn extremely quickly. Do not stir.<br />
<br />
-Once you have a deep amber colour remove from heat. Add whiskey and remaining water. Stir to combine.<br />
<br />
-Return to medium heat until the mixture is smooth once again.<br />
<br />
-Serve over bread pudding, or just eat with a spoon :)Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com8tag:blogger.com,1999:blog-1051963201785676564.post-35996546963119187972010-11-28T16:46:00.006-03:002010-11-28T17:03:29.243-03:00#81) Cinnamon Bread Pudding<a href="http://3.bp.blogspot.com/_tLEkZKy_lrE/TPK1eDRqnmI/AAAAAAAAAg8/2Mg4fWJWFuk/s1600/Cinnamon%2BBread%2BPudding%2B004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_tLEkZKy_lrE/TPK1eDRqnmI/AAAAAAAAAg8/2Mg4fWJWFuk/s320/Cinnamon%2BBread%2BPudding%2B004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5544693619126607458" /></a><br />Do you love food?<br /><br />I love food. I love food so much that I really, truly hate to see any be wasted. <br /><br />That's why bread pudding is such an awesome sweet treat - a real "recycler recipe" :) It lets you use up stale bread that would otherwise end up in the trash and you can dress it up with whatever fix-ins you have in the cupboard (chocolate chips, dried fruit, bananas)!<br /><br />For this bread pudding I used some homemade raisin bread (compliments of my mother-in-law) and some whiskey left behind from a recent girls' night. <br /><br />I made the dessert for a small potluck with some of the girls and it was a hit. Although I found it a tad too sweet, the pudding was rich and the sauce was gooey and delicious - sounds like a great dessert to me :)<br /><br />What are your favourite "recycler recipes"?<br /><br /><strong>Cinnamon Raisin Bread Bread Pudding</strong><br /><br /><em>Ingredients</em><br /><br />3 cups stale cinnamon raisin bread, torn into bite-size pieces<br />3/4 cups milk (I used skim)<br />2 eggs<br />1/2 cup sugar (could easily use 1/4 cup)<br />1/2 cup brown sugar (could easily use 1/4 cup)<br />1 tbsp molasses<br />1/2 tbsp vanilla<br />1/2 tsp cinnamon<br /><br /><em>Steps</em><br /><br />-Set aside bread.<br /><br />-Whisk together milk, eggs, sugars, molasses, vanilla, and cinnamon.<br /><br />-Add bread and stir to coat. Let sit for 20 minutes.<br /><br />-Preheat oven to 350oF.<br /><br />-Butter 6 muffin cups.<br /><br />-Divide mixture between 6 muffin cups.<br /><br />-Bake for 15-20 minutes until custard has set. (A kinfe should come out <em>almost </em>clean)<br /><br />-Let cool slightly in cups before serving.<br /><br /><br /><strong>Whiskey Caramel Sauce</strong><br /><br /><em>Ingredients</em><br /><br />2 tbsp butter<br />1/2 cup brown sugar<br />1 oz whiskey<br />1/4 cup evaporated milk or heavy cream<br /><br /><em>Steps</em><br /><br />-Melt butter and sugar over medium heat.<br /><br />-Add whiskey and let cook off for about 10 minutes, stirring often.<br /><br />-Slowly add milk/cream, stirring constantly. Cook over low-medium heat for another 5 minutes. (I made mine ahead of time and as it sit in the pot it got thicker)Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com12tag:blogger.com,1999:blog-1051963201785676564.post-56247439436542649182010-11-08T18:25:00.007-03:002010-11-08T20:10:25.089-03:00#80) Apple Carrot Cake<a href="http://1.bp.blogspot.com/_tLEkZKy_lrE/TNiC2iCMzqI/AAAAAAAAAgk/X1iQahOJLd8/s1600/Apple+Carrot+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_tLEkZKy_lrE/TNiC2iCMzqI/AAAAAAAAAgk/X1iQahOJLd8/s320/Apple+Carrot+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5537319615212605090" /></a><br />Fall has come and gone here in Labrador, believe it or not! We are actually in the early stages of Winter already. You know what that means? Rich, spicy desserts that fill you up and make you feel warm and fuzzy inside :)<br /><br />That's exactly what this extremely moist carrot cake does. The addition of grated apple and apple sauce really gives the cake its moisture, and the spices warm it up so you can stay safe from those bitter winter winds. It's all topped off with a thick maple cream cheese frosting that will make anyone go back for seconds!<br /><br />In my after-school baking group we work very hard to make sure our sweet treats offer maximum flavour and enjoyment with limited amounts of fat and calories. Although this cake has a bit more sugar than we normally would use, it definitely has some of the qualities we look for in a healthier version of an old favorite:<br /><br />- only 2 tbsp butter in the cake<br /><br />- no oil<br /><br />- replacing some of the sugar with maple syrup provides some manganese and zinc<br /><br />- fat-free cream cheese for the frosting<br /><br />So give the recipe a try and let me know what you think!<br /><br /><strong>Apple Carrot Cake</strong><br /><em>Ingredients</em><br /><br />2 tbsp butter, melted<br />1/2 cup sugar<br />1/4 cup brown sugar<br />1/4 maple syrup (get the real stuff, table syrup doesn't have the same flavour)<br />1 egg<br />1/2 cup buttermilk (I used soy milk soured with about 1 tbsp vinegar)<br />1/4 cup applesauce<br />1 tsp cinnamon<br />1 tsp cloves<br />1 cup flour (if you want to boost the fibre, use some whole wheat flour)<br />1/2 tsp baking soda<br />1/4 tsp baking powder<br />1/4 tsp salt<br />1/2 cup grated apple, no peel<br />1/2 cup grated carrot, no peel<br /><br /><em>Steps</em><br /><br />Preheat oven to 350F.<br /><br />Spray and 8" pan with non-stick spray.<br /><br />In a small bowl, combine sugars, butter and maple syrup until well-blended.<br /><br />Add buttermilk, egg, and applesauce. Mix well.<br /><br />In a large bowl, combine flour, spices, salt, baking soda, and baking powder. <br /><br />Add wet ingredients to dry ingredients until just combined.<br /><br />Fold in apple and carrot.<br /><br />Pour into prepared pan and bake for 30-35 minutes.<br /><br />Let cool in pan for 10 minutes then remove from pan and continue cooling on a wire rack.<br /><br /><br /><strong>Maple Cream Cheese Frosting</strong><br /><em>Ingredients</em><br /><br />1 block fat-free cream cheese<br />1 tbsp butter<br />2 tbsp maple syrup<br />1 tsp vanilla<br />500 g icing sugar<br /><br /><em>Steps</em><br /><br />-Combine cream cheese and butter.<br /><br />-Add rest of ingredients and mix until smooth.<br /><br />*This recipe makes more icing than you need for the cake. I am saving mine in the freezer for a cupcake recipe I have in the works for this weekend :)<br /><br />PS - please excuse the pic... <a href="http://sourirephotography.webs.com/index.htm">souRIRE photography </a>was not around :(Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com3tag:blogger.com,1999:blog-1051963201785676564.post-23405718164923551092010-09-12T09:38:00.006-03:002010-09-30T18:12:44.418-03:00#79) Peanut Butter Blondies<a href="http://2.bp.blogspot.com/_tLEkZKy_lrE/TKT6oWlCGPI/AAAAAAAAAgc/AQ-qWkqad4g/s1600/Peanut+Butter+Blondies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_tLEkZKy_lrE/TKT6oWlCGPI/AAAAAAAAAgc/AQ-qWkqad4g/s320/Peanut+Butter+Blondies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5522814614225688818" /></a><br /><br />This past summer has been quite important in my life - a perfect wedding day, an amazing honeymoon, a new SUV, and our first home.... Needless to say, with all the important things going on in our lives recently, my husband (oh that is so fun to say!) and I haven't had a lot of down time, and that means I haven't been in the kitchen a whole lot lately... <br /><br />But, once we bought the house we decided we should make the kitchen somewhere we would go out of our way to spend time. How are we doing this? A new floor, a fresh coat of paint, and most importantly, a new stove... But not just any stove - this, my dear friends, is a CONVECTION OVEN! For those of you who are scratching your head and asking yourselves what on Earth I am talking about, let me tell you I was in the same state only a few months ago, until I started doing some reading about these amazing ovens. The fan in the back of the convection oven cirulates all the hot air in your oven so you get more even baking in less time. Still not convinved? What if I told you I baked 3 sheets of my <a href="http://sweettreatsdani.blogspot.com/2009/03/45-chocolate-chippies-3-ways.html">chocolate chip cookies</a> at one time and each sheet was perfectly baked to perfection? No burnt bottoms, no undercooked centres - just perfect crispy edges with chewy centres! Seriously, a baker's dream :)<br /><br />Now on to the blondies - I cam back from our honeymoon in Quebec City with lots of neat ingredients to play with, but one of my favorite was the Belgian milk choclate chips I got at <a href="http://www.lafudgerie.com/">La Fudgerie</a>. If you are ever in the area, it is well worth your time to stop in for a look. (The creme brulee fudge is out of this world!) So I toyed around with a couple of ides for these bad boys, but then decided it was about time for yet another peanut butter and chocolate combo. These bars are kind of like a peanut butter blondie dotted with creamy milk chocolate - are you drooling yet? I thought so! <br /><br />Now I bet you wanna scroll down for the recipe, don't ya????<br /><br />Well, I must confess that I have "misplaced" the scrap of paper this beauty was scribbled on, but I am sure all my wonderfully creative friends out there in cyberspace (yes, you!) can whip up something equally as good, or even better in fact!<br /><br />Happy Baking :)Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com10tag:blogger.com,1999:blog-1051963201785676564.post-43081559047855431792010-07-27T07:19:00.007-03:002010-09-12T09:34:52.721-03:00#78) Strawberry Squares<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_tLEkZKy_lrE/TE64gJq-4uI/AAAAAAAAAgM/HeuTlkgp8r0/s1600/Strawberry+Squares+(3).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_tLEkZKy_lrE/TE64gJq-4uI/AAAAAAAAAgM/HeuTlkgp8r0/s320/Strawberry+Squares+(3).JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498535057557480162" /></a><br />Hello again everyone! The summer months sure are flying by, aren't they? Its hard to believe that in just 4 days I will be a married woman!!! Gonna be a good weekend :)<br /><br />But enough about that and let's get talking about that dessert. (I have to apologize for the quality of the pic... I had to do it myself and, well, my skills stop at the kitchen :p)<br /><br />I came home to my parents' a few days ago and one of the first things we did was go to a U-Pick for some fresh strawberries. We left the field with almost 20 cups of strawberries!!! The very first thing my dad asked for was a pan of strawberry squares and I couldn't say no :) But if you follow along on this blog at all you know I avoid using any packages in my baking and prefer to do everything from scratch - and those strawberry squares have gelatin in them to keep them nice and firm once they cool. So I done a bit of googling to find a gelatin substitute and what I actually found out was what gelatin is made out - bones, hooves, and connective tissue! (I am done with anything jelly and jiggly) It was time to find another way to make these squares.<br /><br />So I put myself to work in the kitchen and whipped up a nice syrup, added my berries, and thickened it all with some cornstarch and water, and with my fingers crossed I put the squares in the fridge and hoped for the best.<br /><br />Although they don't cut out with the same clean edges as the jelly version, they are so tasty and bone-free that my dad forgave me :) What do you think?<br /><br /><br /><span style="font-weight:bold;">Strawberry Filling</span><br /><br />2 cups water<br />1 1/2 cups sugar (could easily be reduced to 1 cup)<br />3 cups berries (I used whole fresh, but frozen would work too)<br />2 tbsp cornstarch<br /><br />- Bring sugar and water to a boil, stirring often.<br />- Once it reaches a boil, reduce heat and let simmer for 10 minutes, stirring often.<br />- Add berries and cook for 10 minutes, stirring often.<br />- Mix cornstarch with enough water to make a liquid, not a paste. Add to berry mixture all at once and stir quickly.<br />- Continue to cook for 5 more minutes, stirring often.<br />- Put a large sieve over a large bowl. Pour berry mixture through sieve. (This will separate the berries from the syrup and remove any lumps of the cornstarch mixture.<br />- Let cool for 30 minutes.<br /><br /><br /><span style="font-weight:bold;">Graham Cracker Bottom</span><br /><br />2 1/2 cups graham cracker crumbs<br />1/2 cup butter, melted<br />1 tsp cinnamon<br /><br />- Preheat oven to 350F degrees.<br />- Mix together all three ingredients and press into a 9X9 glass baking dish.<br />- Bake for about 10 minutes, or just until it starts to brown.<br />- Remove from oven and set aside.<br /><br /><br /><span style="font-weight:bold;">Chantilly Whipped Cream</span><br /><br />500 ml whipping cream, cold<br />1/2 cup icing sugar<br />1 tsp vanilla<br /><br />- In a cold bowl with cold beaters, whip the cream until soft peaks form (it will take a while so don't give up!)<br />- Add the icing sugar and vanilla and whip until stiff peaks form.<br />- Keep cold until ready to use.<br /><br /><br /><span style="font-weight:bold;">Assembly</span><br /><br />- Place cooled strawberries from sieve on top of graham cracker bottom.<br />- Pour enough syrup over the berries to cover. (The leftover syrup is excellent for crepes!!!!)<br />- Let set in fridge until stiff.<br />- Cover with whipped cream. (The leftover cream is excellent for crepes!!!!)<br /><br /><a href="http://www.foodista.com/food/QSR7NMQZ/strawberry" style="display: block; padding: 10px 0 0 0; width: 260px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; text-decoration: none;" title="Strawberry on Foodista" ><span style="display: block; padding: 0 10px; background-color: #C44F50; overflow: hidden; text-indent: 0;"><img src="http://dyn.foodista.com/content/images/0c5529c35da6dee252abd971adf4b3698ecccb6e_240x180c.jpg" alt="Strawberry on Foodista" style="width: 240px; height: 180px; border: none; padding: 0 0 5px 0; margin: 0;" /><span style="float: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; text-align: left; font-size: 15px; background-color: #C36C6D; width: 155px; padding: 5px; -moz-border-radius: 5px; -webkit-border-radius: 5px;">Strawberry</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" /></span><span style="display: block; padding: 0; height: 10px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px 0px; clear: both;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_QSR7NMQZ_AAAAAAAA" style="display: none;" /></a>Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com10tag:blogger.com,1999:blog-1051963201785676564.post-21275376718901995362010-06-28T15:17:00.007-03:002010-06-28T15:46:21.870-03:00#77) Lemon Poppy Seed Cake<a href="http://4.bp.blogspot.com/_tLEkZKy_lrE/TCjt1NTx95I/AAAAAAAAAgE/xhPuCu62_ec/s1600/IMG_1807_blog.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_tLEkZKy_lrE/TCjt1NTx95I/AAAAAAAAAgE/xhPuCu62_ec/s320/IMG_1807_blog.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487897644312426386" /></a><br /><br /><br />After nearly 2 years of blogging (my blog bday is on the 19th), it is sometimes hard to find new sweet treats to share with you guys. It is true, I tend to stick within my comfort zone of chocolate and peanut butter a lot, but every now and then it is really fun to whip up something totally different than my usual flavour combos, and that's why I enjoyed this cake so much!<br /><br />I have to admit, until this bad boy came out of the oven, I had never even tasted any lemon and poppy seed sweet treats before - but I have been converted! This cake is so light and citrus flavour is so crisp that each bite addictive. And the four-berry curd in the middle - OMG! I was a little unsure while it was still hot, but once it cooled and settled into the cake.... well, let's just say it was a match made in heaven :)<br /><br />I am going to be MIA again now for a while - July is gonna be a busy month - so with the exception of a couple of possible posts this week, I won't see you much next month. I am away in beautiful Quebec for two weeks, travelling home to Newfoundland for a week, getting married, and heading back to Quebec for the honeymoon... See you in August!!!<br /><br /><br /><strong>Lemon Poppy Seed Cake</strong><br /><br /><em>Ingredients</em><br /><br />2 1/3 cups cake flour<br />3 teaspoons baking powder<br />1/4 teaspoon salt<br />1 1/2 tablespoons poppy seed<br />1 1/2 cups sugar<br />2 tablespoons finely grated lemon zest<br />3/4 cup butter, room temperature<br />1 cup evaporated milk<br />5 egg whites, room temperature (keep the yolks for the curd)<br />1/2 tsp sugar<br /><br /><em>Steps</em><br /><br />-Spray 13x9 inch pyrex dish and line with parchment paper (long enough so there are "handles" on each side to lift out cooled cake).<br /><br />-Preheat oven to 350F.<br /><br />-In a medium bowl, stir together cake flour, baking powder, salt, and poppy seeds.<br /><br />-In a large bowl, cream sugar, zest, and butter. <br /><br />-Add flour mixture and milk alternately to butter mixture in 4 additions, starting with milk and ending with flour. Beat after each addition.<br /><br />-In a separate bowl, beat eggs and 1/2 tsp sugar until stiff peaks form. Gently fold into batter.<br /><br />-Pour batter into prepared dish and bake for 25-30 minutes, until a toothpick comes out clean. Let cool in dish for 15 minutes, then remove to wire rack to cool completely. Cut down the middle to form to square cakes.<br /><br /><br /><strong>Four-Berry Curd</strong><br /><br /><em>Ingredients</em><br /><br />1/2 cup butter<br />1 1/2 cups berries, fresh or thawed<br />5 egg yolks, lightly beaten<br />3/4 cup sugar<br />3 teaspoons fresh lemon juice<br /><br /><em>Steps</em><br /><br />-Melt butter in large sauce pan.<br /><br />-Add berries, yolks, and sugar. Cook over medium heat, stirring frequently and mashing berries. Mixture should thicken. (Mine didn't thicken very much so I ended up with a slightly runny curd, but the flavour was great)<br /><br />-Once thickened, pour through a large strainer to remove the large pieces of berry. Add lemon juice and let cool to room temperature (should thicken more as it cools).<br /><br /><br /><strong>Assembly</strong><br /><br />-Pour some curd over top of one square cake. Place second cake on top.<br /><br />(There will be plenty of curd left over to add to individual servings, as desired)Sweet Treats by Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.com14