tag:blogger.com,1999:blog-58022399507372117582024-02-19T10:38:28.781-06:00Indigo SconesEllenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-5802239950737211758.post-43124576226588329552020-12-23T17:19:00.002-06:002020-12-23T18:34:16.139-06:00Almond Cookies with Cranberry Glaze (Gluten-Free!)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vSOHzg19oRA/X-PDU7E6j7I/AAAAAAAAQAg/6ggOJgFdB08XHZEb0532_qq89n8aGN0vgCLcBGAsYHQ/s2048/7F9594C8-B085-482D-A5C3-1AD40FADA5C8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="3 almond cookies stacked on top each other topped with a bright pink cranberry glaze" border="0" data-original-height="2048" data-original-width="1365" height="700" src="https://1.bp.blogspot.com/-vSOHzg19oRA/X-PDU7E6j7I/AAAAAAAAQAg/6ggOJgFdB08XHZEb0532_qq89n8aGN0vgCLcBGAsYHQ/w426-h640/7F9594C8-B085-482D-A5C3-1AD40FADA5C8_1_201_a.jpeg" width="486" /></a></div><p></p><p></p><p><span> I've been in an absolute baking frenzy this week since I finished finals. I am finally in my senior year (after many many gap years) and am finishing strong with a couple of whopping 18-credit semesters. One down, one more to go! Almost thereeeee.</span></p><p><span><span> These cookies are a fun, easy project for sure. I love that they don't use a mixer and have some lovely, fresh flavors that shine amongst the usual gingerbread/sugar cookie whatsit found at Christmas.</span><br /></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I0N90wACO68/X-PDTq_meDI/AAAAAAAAQAw/K7EDNFdYUggB6EZYmXS0qS0gd9eiHQaHACPcBGAYYCw/s2048/7CAB6231-F72D-4A37-A8D0-69E0B216DB44_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="440" src="https://1.bp.blogspot.com/-I0N90wACO68/X-PDTq_meDI/AAAAAAAAQAw/K7EDNFdYUggB6EZYmXS0qS0gd9eiHQaHACPcBGAYYCw/w266-h400/7CAB6231-F72D-4A37-A8D0-69E0B216DB44_1_201_a.jpeg" width="306" /></a><a href="https://1.bp.blogspot.com/-CNLcRKkhyEw/X-PDUuZt_RI/AAAAAAAAQA4/ATiNNV_m2vwCTDES-Ko31BEa0rhk2hSQQCPcBGAYYCw/s2048/871DBF9C-4377-45C7-93D0-DD18A33EEA44_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="440" src="https://1.bp.blogspot.com/-CNLcRKkhyEw/X-PDUuZt_RI/AAAAAAAAQA4/ATiNNV_m2vwCTDES-Ko31BEa0rhk2hSQQCPcBGAYYCw/w266-h400/871DBF9C-4377-45C7-93D0-DD18A33EEA44_1_201_a.jpeg" width="306" /></a></div><br /></div><span> These are also great for dietary restrictions! While they aren't vegan-friendly (egg whites), they are dairy-free which is perfect for lactose-intolerant folks. They are also gluten-free, utilizing only almond flour! The cookies come together quickly but do take a little longer to bake than the usual cookie, I found that they didn't need as much cardamom or squishing down as the original recipe instructed. The glaze is also a little finicky and takes some eyeballing to get the consistency just right, 2-3 tablespoons of cranberry puree per cup of powdered sugar seemed to do the trick for me!</span><div><br /></div><div> <a href="https://www.thekitchn.com/gluten-free-cranberry-glazed-almond-cookies-recipe-23102345">Eric Kim</a> and Nigella Lawson are the geniuses behind these beauties! I aimed for a slightly underdone cookie with barely golden edges to make sure that the chewy middle stayed intact. The outsides remain brilliantly crispy, which makes this cookie a textural dream. Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cWhgOXE6bOY/X-PDWuQWCDI/AAAAAAAAQA8/AsSMwJQcEZYZOlBdLExqIMNRy8Yy1_pCgCPcBGAYYCw/s2048/CD336495-D986-4625-B94A-B0E0DD7B4520_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="700" src="https://1.bp.blogspot.com/-cWhgOXE6bOY/X-PDWuQWCDI/AAAAAAAAQA8/AsSMwJQcEZYZOlBdLExqIMNRy8Yy1_pCgCPcBGAYYCw/w426-h640/CD336495-D986-4625-B94A-B0E0DD7B4520_1_201_a.jpeg" width="486" /></a></div><br /><div><b><u>Almond Cookies with Cranberry Glaze</u></b></div><div><i>Yield: </i>10-12 cookies</div><div><br /></div><div><i>Ingredients for the cookies:</i></div><div><ul style="text-align: left;"><li>1 medium lemon</li><li>2 cups (192 grams) super-fine or finely ground almond flour (not almond meal)</li><li>1 cup (201 grams) granulated sugar</li><li>1 teaspoon vanilla extract</li><li>1/4 teaspoon ground cardamom</li><li>1/2 teaspoon kosher salt</li><li>2 large egg whites<br /><br /></li></ul><div><i>Ingredients for the glaze:**</i></div><ul style="text-align: left;"><li>1 cup fresh or frozen cranberries</li><li>1 cup powdered sugar </li><li>Pinch of salt<br /><br /></li></ul><div><i>**Glaze can be made ahead and stored in the fridge for up to one week. Bring to room temperature or microwave slightly before using, stirring to reincorporate it.</i></div><div><i><br /></i></div><div><i>Directions:</i></div></div><div>Arrange a rack in the middle or upper third of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper or a reusable mat.</div><div><br /></div><div>Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Reserve the lemon. Add 2 cups almond flour, 1 cup granulated sugar, 2 large egg whites, 1 teaspoon vanilla extract, 1/4 teaspoon ground cardamom, and 1/2 teaspoon kosher salt to the lemon zest. Beat against the side of the bowl with a wooden spoon until so well combined the almond flour hydrates and forms a paste-like dough. </div><div><br /></div><div>Using a tablespoon cookie dough scoop or dampened hands, form the dough into heaping 1-tablespoon balls. Place on the baking sheet evenly spaced apart, you should have about a dozen cookies. Using the palm of your hand, press each ball down to flatten slightly until about 3/4-inch thick. These are thick bois and best that way, so don't squish them too far.</div><div><br /></div><div><div>Bake until the bottom edges turn a light golden color, about 18-20 minutes, rotating cookie sheet halfway through baking. Remove from the oven and allow to cool slightly on the pan before transferring the cookies to a wire rack while you make the glaze. (You can also just keep the cookies on the parchment for glazing, just remove them from the hot pan so they can cool).</div></div><div><br /></div><div>Juice the reserved lemon until you have 2 tablespoons of juice. Place the juice and 1 cup cranberries in a small saucepan over medium heat and bring to a gentle simmer. Simmer until the cranberries start to burst and the juices reduce slightly, 3-4 minutes. </div><div><br /></div><div>Fit a fine-mesh strainer over a medium bowl. Add the cranberries to the strainer and press the fruit through with a spoon or rubber spatula. Be sure to scrape the underside of the sieve (that’s where you’ll find most of the strained pulp). You should have about 2 tablespoons fruit pulp in the bowl, if you have more than that, remove it to a separate dish in case you need more after adding the powdered sugar. </div><div><br /></div><div><div>Sift 1 cup powdered sugar into the pulp and whisk until smooth and well incorporated. Add a pinch of salt to enhance the flavor. The glaze should be bright pink-red and glossy, and when you lift the whisk and drizzle the glaze it should leave a little trail on top before disappearing. If it seems too thin/dark, add more powdered sugar. If it seems too thick and not glossy, add a little more cranberry puree or some milk if you have it.</div></div><div><br /></div><div>At this point, the cookies should be cool enough to handle/glaze. Spoon a little glaze onto a cookie and then carefully spread it outwards with your spoon, but not so far that it drips off the edges. Allow the cookies to sit out until the glaze is set, this can take some time so don't worry! </div><div><br /></div><div>Once set, store in an airtight container for 2-3 days at room temperature. Use parchment paper to separate if stacking the cookies in layers.</div><div><br /></div><div><i style="font-weight: bold;">Source:</i> adapted from <a href="https://www.thekitchn.com/gluten-free-cranberry-glazed-almond-cookies-recipe-23102345">Eric Kim</a></div><div><br /></div><div><br /></div>Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-30969841988565401692020-04-06T16:33:00.000-05:002020-04-19T19:04:33.343-05:00No-Churn Raspberry Buttermilk Ice Cream<div class="separator" style="clear: both; text-align: center;">
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I'm just going to slip on in here after not posting for the entirety of 2019, don't mind me. However, like a lot of us lately, I suddenly have infinitely more time on my hands! I am seeking reprieve and some sense of normalcy by diving into some lazy baking recipes, and I'd love to share this in case you need something easy and sweet too.<br />
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<a href="https://1.bp.blogspot.com/-JvvgBtgKhIg/XouYVOli6mI/AAAAAAAAMyc/ufuuNg_N4ak2RY4Z1tSMt8pEP_NVjKvDQCPcBGAYYCw/s1600/fullsizeoutput_299f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-JvvgBtgKhIg/XouYVOli6mI/AAAAAAAAMyc/ufuuNg_N4ak2RY4Z1tSMt8pEP_NVjKvDQCPcBGAYYCw/s640/fullsizeoutput_299f.jpeg" width="426" /></a></div>
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Let's get right to it. I don't have an ice cream machine, and I definitely don't have the funds to buy one right now. But I did have a myriad of dairy ingredients taking over my fridge at the dangerous brink of expiration. Also, fresh raspberries.</div>
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Apparently, the way to make ice cream without a machine involves sweetened condensed milk. This stuff has less water content, helpful with ice crystal nonsense. So while you won't get absolutely perfectly smooth and creamy ice cream, you <i>will</i> get something pretty darn close. Heads up, you will have to freeze this overnight to get any kind of form, but for me, that's a price worth paying (especially with all this extra time) if that means I don't have to buy a machine to make it.</div>
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<a href="https://1.bp.blogspot.com/-H5Pdr_AK_zE/XouYKd8c7QI/AAAAAAAAMyQ/IizsbdRd8qEbNKYM3KLwi5CBHPkvpSUBACPcBGAYYCw/s1600/fullsizeoutput_2987.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-H5Pdr_AK_zE/XouYKd8c7QI/AAAAAAAAMyQ/IizsbdRd8qEbNKYM3KLwi5CBHPkvpSUBACPcBGAYYCw/s640/fullsizeoutput_2987.jpeg" width="426" /></a></div>
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So, what you're getting is a berry and cream sort of flavor with a bit of tang that is on the sweeter side (due to the condensed milk). Trust me, you don't need any other sweetener in this. And the only work you have to put into this is whipping it (done with a hand or stand mixer) and then wait forever for it to freeze. Easy-peasy, and quite delightful. I love the flavor of fresh raspberries and I'm happy to have this tucked away in my freezer, plus another can of sweetened condensed milk is on hand should I feel up to playing with more flavors!</div>
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I think we all deserve to have a little taste of summer in the comfort of our homes. </div>
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<b><u>No-Churn Raspberry Buttermilk Ice Cream:</u></b></div>
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<i>Yield: </i>one quart </div>
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<i>Ingredients:</i></div>
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<li><span style="font-family: inherit;">1 cup heavy whipping cream</span></li>
<li><span style="font-family: inherit;">1 (14 oz.) can sweetened condensed milk</span></li>
<li><sup class="fraction-sup" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-family: inherit; scroll-behavior: smooth;">1</sup><span style="font-family: inherit;">⁄</span><sub class="fraction-sub" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-family: inherit; scroll-behavior: smooth;">2</sub><span style="font-family: inherit;"> </span><span style="font-family: inherit;">cup buttermilk</span></li>
<li><span style="font-family: inherit;">1 cup raspberries, divided</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
<li>A couple generous pinches of salt</li>
<li>Splash of liquor, such as unflavored vodka (optional, it will help keep it from freezing too hard but the vanilla also helps greatly with this. It's still a softer ice cream by nature).</li>
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<i>Directions:</i><br />
In a small bowl, mash half of the raspberries up as much as possible. Strain through a fine-mesh sieve to get out the seeds (unless you don't mind the texture, in which case don't bother straining). Roughly chop the other half of the raspberries and place in the fridge for later.<br />
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<span style="font-family: inherit;">Combine cream and sweetened condensed milk in a large mixing bowl and whip on high speed with a hand mixer until soft peaks form (you can also use a stand mixer with a whip attachment for this). Don't be shy with this step, give it a good whipping! Add buttermilk and mix on low until well combined. Gently fold in the raspberry puree, salt, vanilla, and additional liquor (if using). </span><br />
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<span style="font-family: inherit;">Pour mixture into a metal loaf pan, cover tightly with plastic wrap and place in freezer for one hour.</span><br />
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<span style="font-family: inherit;">Remove the pan, stir in remaining half cup of cut-up raspberries and really give the ice cream a good, thorough mixing to break up any ice crystals. Replace the plastic wrap. At this point, it's best to freeze the ice cream overnight (or at least for six hours). I gave mine one more optional thorough mixing right before I went to bed, just for good measure.</span><br />
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<span style="font-family: inherit;">Scoop up and eat it! Store in the freezer, obviously.</span><br />
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<span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="https://thedairyalliance.com/dairy-recipes/no-churn-strawberry-buttermilk-ice-cream/" target="_blank">The Dairy Alliance </a></span><br />
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<span style="font-family: inherit;"><br /></span>Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-62959980866583321202018-12-27T22:31:00.003-06:002018-12-30T11:12:35.896-06:00Lingonberry Cream Buckwheat Torte (Heidjertorte)<div class="separator" style="clear: both; text-align: center;">
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"Distance means nothing when your kitchen smells like home." -Luisa Weiss</div>
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In her book (which I've loved and read a few times) <a href="https://www.amazon.com/My-Berlin-Kitchen-Adventures-Love/dp/0147509742/ref=sr_1_1?s=books&ie=UTF8&qid=1545967739&sr=1-1&keywords=my+berlin+kitchen" target="_blank">"My Berlin Kitchen,"</a> Luisa is talking about distance in the physical sense. She traveled a lot, and making familiar dishes in different kitchens brought a sense of familiarity to her.</div>
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I agree with this sentiment wholeheartedly, and I think it can apply in a more abstract way as well.</div>
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<a href="https://2.bp.blogspot.com/-xGdhU-d7-Io/XCWNPU4iWlI/AAAAAAAAKms/fr2xPslcDqsKmeuGqqT_Yvh0Iv6aEn2vwCEwYBhgL/s1600/fullsizeoutput_2947.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://2.bp.blogspot.com/-xGdhU-d7-Io/XCWNPU4iWlI/AAAAAAAAKms/fr2xPslcDqsKmeuGqqT_Yvh0Iv6aEn2vwCEwYBhgL/s640/fullsizeoutput_2947.jpeg" width="486" /></a></div>
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Loss is felt more keenly on the holidays. I was reminded of this by the shadows in my sister-in-law's generally sparkly eyes over Thanksgiving. Relatives, whether you were impeccably close or not, are always difficult to define as 'gone.' </div>
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I couldn't help but remember the first few Christmases after Grandma Edna passed. Sure, they were still Christmas-y, fun and filled with family. But there is always the underlying tone of something missing, and after awhile you learn to accept the difference.</div>
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And sometimes you learn that you need a little reminder of that person, too. I saw this recipe (or rather photo) pop up on Luisa Weiss's (aka <a href="https://www.thewednesdaychef.com/the_wednesday_chef/" target="_blank">The Wednesday Chef</a>) instagram a while ago. A fatless buckwheat sponge, lingonberry whipped cream and a slathering of freshly whipped cream to finish it off. Color me intrigued, this cake might as well have been something my grandma made once upon a time.<br />
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<a href="https://1.bp.blogspot.com/-OVUMT8CYaDs/XCWNLH-CZMI/AAAAAAAAKmg/oVwXMsUZLc0XsNnmXVFeR517zq2t1vrxgCEwYBhgL/s1600/fullsizeoutput_293e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1576" height="486" src="https://1.bp.blogspot.com/-OVUMT8CYaDs/XCWNLH-CZMI/AAAAAAAAKmg/oVwXMsUZLc0XsNnmXVFeR517zq2t1vrxgCEwYBhgL/s640/fullsizeoutput_293e.jpeg" width="700" /></a></div>
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So I took away some distance between me and my Grandma's spirit when I filled the kitchen with the scent of freshly-baked buckwheat, tart lingonberry preserves and fresh cream. </div>
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The sugared cranberries and rosemary on top, however, is all me. There's no way Grandma would have bothered with that nonsense, especially with a big family at Christmas--but she would've though it was very pretty.</div>
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This comes from Luisa's latest book, <a href="https://www.amazon.com/gp/product/1607748258/ref=as_li_tl?ie=UTF8&tag=publiweekl05-20" target="_blank">Classic German Baking</a>. And while I'm not the proud owner of it just yet (and I have approximately zero dollars to invest in anything this time of year), with a little digging I found her recipe reviewed on <a href="https://www.tastecooking.com/recipes/lingonberry-buckwheat-cream-torte-heidjertorte/" target="_blank">Taste</a> and went to town. In a matter of minutes, Christmas dessert was decided, and I was eagerly searching my grocer's shelves for lingonberries and buckwheat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Uk_unXof0y9pk7PoyHRF1ITOzdn2V_6rRTGQVp9iXflObLlY5J2eKKg6m1JdUKpvcGfW9y0OSABndmmsEyi8IvX71q_b-yF-4imGkjGz31y4hRol-dIP17kjGpqbXY7Y6Kg7soE-FGiL/s1600/fullsizeoutput_294a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Uk_unXof0y9pk7PoyHRF1ITOzdn2V_6rRTGQVp9iXflObLlY5J2eKKg6m1JdUKpvcGfW9y0OSABndmmsEyi8IvX71q_b-yF-4imGkjGz31y4hRol-dIP17kjGpqbXY7Y6Kg7soE-FGiL/s400/fullsizeoutput_294a.jpeg" width="306" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuXOSKWgbo7cXIW5u6up11jP1QquTRTcs5MtAmXF37bGi_JpPnyfPHWdk_a4fTXeOKzeUWhAfn7LKm6oYwf57_lMw7bJQ2dZ3NRot-hIz7CT0Wal4mNidcwFDron5AqdekhdxjaC8bgj9/s1600/fullsizeoutput_2910.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuXOSKWgbo7cXIW5u6up11jP1QquTRTcs5MtAmXF37bGi_JpPnyfPHWdk_a4fTXeOKzeUWhAfn7LKm6oYwf57_lMw7bJQ2dZ3NRot-hIz7CT0Wal4mNidcwFDron5AqdekhdxjaC8bgj9/s400/fullsizeoutput_2910.jpeg" width="306" /></a></div>
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If you're thrown off by the combination of flavors in this cake, good heavens don't be. The lightness of the fatless sponge perfectly compliments a wholesome buckwheat flour. And while it is slightly bitter and plain on its own, combined with generous helpings of rich whipped cream and the pleasing sweet tartness of lingonberry preserves, it's truly a magical cake in its own right. Refreshing after a heavy, long meal.<br />
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Life goes on, Christmases go on and I'm so grateful to have had the grandma I did that to this day she still influences my flavors and baking.<br />
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Happy New Year, to one and all.<br />
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(And a special thank you to my family for bearing with me while I went overboard to photograph a cake with my sister-in-law's wonderful new camera. Incidentally, photo credit to <a href="https://mbrandtphoto.com/" target="_blank">Mercedes Brandt</a> for a few of these snapshots. <3)<br />
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<b><u>Lingonberry Cream Buckwheat Torte (Heidjertorte)</u></b><br />
<i>Yield: </i>one 8 or 9-inch torte<br />
<br />
<i>Ingredients for the torte:</i><br />
<ul>
<li>softened unsalted butter, for greasing</li>
<li>6 eggs at room temperature, separated into yolks and whites</li>
<li>3/4 cup granulated sugar</li>
<li>3 tbsp hot water</li>
<li>1/8 tsp salt</li>
<li>A splash of vanilla extract</li>
<li>1 cup + 2 tbsp scooped and leveled buckwheat flour</li>
<li>2 tsp baking powder</li>
</ul>
<br />
<i>For the filling:</i><br />
<ul>
<li>1 1/2 cups whipping cream, chilled</li>
<li>2 tsp granulated sugar</li>
<li>Dash of vanilla extract</li>
<li>1 1/2 cups lingonberry preserves</li>
</ul>
<br />
<i>For topping:</i><br />
<ul>
<li>2 1/4 cups whipping cream, chilled</li>
<li>2 tsp granulated sugar</li>
<li>Extra lingonberry preserves for decoration (optional)</li>
<li>Sugared cranberries and/or rosemary (optional)</li>
</ul>
<br />
<i>Directions:</i><br />
<span style="font-family: inherit;">Preheat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch/23cm springform pan with butter, line the bottom with parchment and butter the parchment as well.</span><br />
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<div>
Place the egg yolks, the 3⁄4 cup sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a handmixer fitted with a whisk attachment or regular beaters); turn the motor on to medium-high. Beat to combine then slowly add the hot water and beat for 5 minutes. </div>
In a separate, very clean bowl, whip the egg whites and salt with an electric mixer until the egg whites hold stiff peaks. Mix the buckwheat flour and baking powder together and sift over the egg yolk mixture. Fold in until well combined. Then fold the whipped egg whites into the batter until no white streaks remain.<br />
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Scrape the batter into the prepared pan, smooth the top, and place the pan in the oven on a baking sheet. Bake for 35 to 45 minutes, or until the top is pale golden brown and a skewer inserted into the middle comes out clean. Remove the pan from oven and let cool completely on a rack before removing the springform ring. Gently turn the cake upside down to remove the pan bottom and parchment paper. You can turn the cake right side up again, or leave it upside down as the bottom creates a nice, flat surface for the top of the torte.</div>
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<div>
Place 1 1⁄2 cups whipping cream and sugar in a large, clean bowl and beat until soft peaks form. Fold in the lingonberry preserves and vanilla. Slice the cake into thirds horizontally. Spread the bottom layer evenly with half of the lingonberry cream. Place the middle layer on top. Spread that layer with the remaining lingonberry cream. Top with the top layer. Chill in the fridge while you whip the remaining cream.</div>
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In a separate, large clean bowl, whip the remaining 2 1/4 cups of cream with the 2 teaspoons of sugar until stiff peaks form. Frost the top and sides of the torte with the whipped cream, reserving about 1 cup in a piping bag fitted with your decorating tip of choice for the garnish. Chill cake and pastry bag in the fridge for 10 minutes.</div>
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<div>
Pipe rosettes or whatever decoration you like with the remaining whipped cream. Decorate as desired with lingonberry preserves, sugared cranberries, etc.</div>
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<div>
Refrigerate the torte for at least 6 hours and up to 24 hours before serving. Remove the cake from the refrigerator and let sit at room temperature for 30 minutes before serving it.</div>
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<i style="font-weight: bold;">Sources:</i> adapted from <a href="https://www.tastecooking.com/recipes/lingonberry-buckwheat-cream-torte-heidjertorte/" target="_blank">Taste</a>, originally from <a href="https://www.amazon.com/gp/product/1607748258/ref=as_li_tl?ie=UTF8&tag=publiweekl05-20" target="_blank">Classic German Baking</a></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-31736106152975802532018-12-17T15:19:00.001-06:002018-12-17T15:19:25.418-06:00Soft Frosted Sugar Cookies {Christmas Style}<div class="separator" style="clear: both; text-align: center;">
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I'm sitting in a dirty laundromat spending a good chunk of my day off making sure that I have clean clothes for a few solid weeks. There's an old dude that keeps coughing and producing some crazy vocal yawns that at first sounded like some kind of a stroke. After the 50th one, it's not as startling. </div>
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Towards the front we have the homeless crew that frequent this place during colder times. They cycle from going in and outside, filling the place with the scent of old cigarettes. I'm perched in the middle of everything with my laptop on my lap, watching colorful loads twirl around in the wall of dryers. Some people have paperbacks and newspapers to pass the time, others just sit on their phones or stare at the running machines. </div>
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It has been somewhat difficult, lately, trying to find the positives. Whether I'm in an uncomfortable laundromat, or sitting at home surrounded by treats and comfort. I let down a mentor of mine a couple of weeks ago, and I didn't realize how much of an impact that would have on my mentality and daily work life. But it has been hard, and at the end of each work week I have come out slightly worse for wear.<br />
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There are some life lessons here I'm sure, and I'll probably figure out what they are once my head and heart stop ringing from the guilt and extreme dip in my self esteem. I'm a baker, I really believe that. But how do you keep believing that when you've all but self-sabotaged what could be your career?<br />
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Times like these I don't do well sitting still. Hence the laundry and chores on my days off, hence the pile of cookies sitting in front of you.<br />
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I'm not usually much for proverbs, but idle hands and whatnot are pretty true for me when I'm feeling blue. So odds are that you'll be seeing some projects on here in the next few weeks. There's a positive, right?<br />
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<a href="https://3.bp.blogspot.com/-EEE2VwZeqKg/XBHncdQZ5VI/AAAAAAAAKWg/GrITNAZRCkQn7cugN6cPB7SF9xJ31jCawCPcBGAYYCw/s1600/_MG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://3.bp.blogspot.com/-EEE2VwZeqKg/XBHncdQZ5VI/AAAAAAAAKWg/GrITNAZRCkQn7cugN6cPB7SF9xJ31jCawCPcBGAYYCw/s400/_MG_0004.JPG" width="306" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbDmrSijbeHeuIjKXzpDn6-3M6EdMYrMth3ROos3wt_g6eyXwreILDUHcgk8YWPVBuJtk_EeWdB7RRrqH6kFVdyxIiCEAA8PCeNOn_tCRhKLVzfzKzn-8fYUMEtrh4V_lqw7GQlEQx_Gx/s1600/fullsizeoutput_28e6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbDmrSijbeHeuIjKXzpDn6-3M6EdMYrMth3ROos3wt_g6eyXwreILDUHcgk8YWPVBuJtk_EeWdB7RRrqH6kFVdyxIiCEAA8PCeNOn_tCRhKLVzfzKzn-8fYUMEtrh4V_lqw7GQlEQx_Gx/s400/fullsizeoutput_28e6.jpeg" width="306" /></a></div>
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I made these babies for the first time back in 2011, which I'm now realizing is very close to 8 years ago. 15-year-old Ellen was still learning a lot of ropes, and these cookies came out pretty haphazard. The frosting was more of a glaze, and I didn't realize how little these spread while baking--so they were more lumps than cookies. Additionally, my photography skills consisted of placing a tupperware full of cookies on our bright blue kitchen floor and thinking that was pretty artsy (it was not).<br />
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But, I mean, if I haven't learned to laugh at myself at this point--I'm in big trouble.<br />
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So while I'm pinching pennies and desperately trying not to screw up cakes and breads and pies at work, I'll be here letting loose. Yeah, this time around I remembered to press these cookies closer to what I wanted for their finished shape. And yeah, the frosting got a little too thin again, but would you look at that pine green color?<br />
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These cookies are a guilty pleasure for me, modeled after those big soft cookies you see in every grocery store bakery with varying seasonal sprinkles/frostings. I've yet to make a homemade version of a guilty pleasure I didn't like, and these are no exception. Thank you to <a href="https://www.hwtm.com/2011/05/recipe-the-best-frosted-sugar-cookies/" target="_blank">Hostess with the Mostess </a>for giving us easy access to giant frosted sugar cookies, it was the baking therapy I needed last week.<br />
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<u style="font-weight: bold;">Soft Frosted Sugar Cookies</u><br />
<i>Yield: </i>about a dozen large cookies<br />
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<i>Ingredients for the cookies:</i><br />
<ul>
<li>2 1/4 cups all-purpose flour</li>
<li>2 1/4 tsp. baking powder</li>
<li>1/4+1/8 tsp. salt</li>
<li>3/4 cup (1 1/2 sticks) unsalted butter, at room temperature</li>
<li>3/4 cup sugar</li>
<li>1 1/2 large eggs</li>
<li>2 1/2 tsp. vanilla extract</li>
</ul>
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<i>Ingredients for the frosting:</i><br />
<ul>
<li>2 1/2 cups confectioners’ sugar, sifted</li>
<li>2 1/2 tbsp. unsalted butter, melted</li>
<li>1/2 tbsp. vanilla extract</li>
<li>2-3 tbsp. milk (plus more, as needed)</li>
<li>Food coloring (optional)</li>
<li>Sprinkles (optional)</li>
</ul>
<br />
<i>Directions:</i><br />
<span style="background-color: white;"><span style="font-family: inherit;">To make the cookies, in a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer or with a hand mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for at least 1 hour.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;">Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: inherit;">When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball into a thick disc with your hands, getting it pretty close to what you want your end cookie to look like. Place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until the edges start to firm and the centers appear just set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes to complete cooking. Transfer to a wire rack to cool completely.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><i style="font-weight: bold;">Sources:</i> found on and adapted from<a href="https://everydayannie.com/2011/07/18/soft-frosted-sugar-cookies/" target="_blank"> Everyday Annie</a>, originally from <a href="https://www.hwtm.com/2011/05/recipe-the-best-frosted-sugar-cookies/" target="_blank">Hostess with the Mostess</a></span><br />
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-56821902083622359902018-09-10T18:21:00.001-05:002018-09-10T18:21:10.817-05:00Earl Grey Chocolate Lavender Banana Muffins with Caramel Gloss<div class="separator" style="clear: both; text-align: center;">
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I've just finished up the latest series of the Great British Bake Off and having watched the last episode today after getting virtually no sleep last night, I gotta say--I bawled like a baby. Every single one of them was so endearing to me and even though I was vying for someone else most of the time (don't worry, no spoilers here!), the winner really did earn their spot. God I love that show.</div>
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It was only fitting that I had a proper cup of Early Grey tea to cry into, along with 3 or 4 (who's counting?) of these decadent little muffins. They're an easy enough treat in themselves, but with a little extra finesse when it comes to flavoring and glossing. Yep, not glazing, glossing. I made that up for these specifically because all I wanted was the barest sheen of dark, dark caramel.</div>
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Paul Hollywood keeps talking about flavors, so I obviously couldn't make <i>just </i>muffins.</div>
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The batter for this starts off strong by steeping some coconut milk (or cow's, your preference) with lavender for about 10 minutes. Then in go the Earl Grey tea bags for about 5 minutes, then you cool it all down before adding to your banana muffin batter. I recommend preparing the caramel while these bake so you can get the right consistency to gloss these muffins (i.e. it needs to cool a bit, caramel is hot!). </div>
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These are some slightly more involved muffins, so feel free to cut out the caramel gloss if you're not feeling too ambitious, these are still delicious without it!</div>
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So, grab yourself a cuppa and a muffin and have a smashing week <3</div>
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<b style="font-family: inherit;"><u>Earl Grey Chocolate Lavender Banana Muffins with Caramel Gloss</u></b><br /><i>Yield: </i>a dozen muffins<br /><i><br /></i></div>
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<i><b>For the muffins:</b></i><br /><ul dir="ltr" style="margin: 1em 0px 0px; padding: 0px 0px 0px 40px; word-wrap: break-word;">
<li style="word-wrap: break-word;">3/4 cup coconut or cow's milk</li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1/2 tbsp. dried culinary lavender</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">3 Earl Grey tea bags</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1/2 cup unsalted butter</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1 1/2 cups all purpose flour</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">2/3 cup dark brown sugar</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1 1/2 tsp. baking powder</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1/4 tsp. salt</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">2 large bananas, either roasted or extremely ripe</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1 egg</span></li>
<li style="word-wrap: break-word;"><span style="font-family: inherit;">1/2 cup dark chocolate, chopped (or dark chocolate chips) </span></li>
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<i><b>For the gloss:</b></i></div>
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<li>1/4 cup sugar</li>
<li>1 1/2 tbsp. butter</li>
<li>2 tbsp. coconut or cow's milk</li>
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<b><i>Directions:</i></b></div>
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<span style="font-family: inherit;">In a small saucepan, heat milk and lavender over high heat until it just begins to bubble. Reduce heat to the lowest you can and allow to gently simmer/steam for 10-15 minutes. Strain through a fine sieve to remove lavender and place the milk back into the pan. Heat again until just bubbling then remove pan from heat and add tea bags. Allow to steep for 5 minutes. Remove tea bags, squeezing excess liquid back into the pan. Return pan to medium heat, add butter and heat until butter is melted. Allow tea mixture to cool to room temperature. </span></div>
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<span style="font-family: inherit;">Preheat oven to 350 F. Line 12 muffin cups with paper or foil muffin liners. C</span><span style="font-family: inherit;">ombine flour, brown sugar, baking powder and salt in a medium bowl. Remove bananas from peels and place in a small bowl. Mash bananas well, leaving very few chunks. Add tea mixture and egg. Whisk to combine. </span><span style="font-family: inherit;">Add wet ingredients to dry and stir until just combined. Mix in chocolate chunks. Portion batter into prepared muffin tins, filling a little over 3/4 full. </span></div>
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<span style="font-family: inherit;">Bake 25 minutes, rotating halfway through, or until a toothpick comes out clean. While the muffins bake, prepare your caramel gloss.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.32px;">In a </span>medium saucepan<span style="background-color: white; letter-spacing: 0.32px;">, cook the sugar over medium heat, swirling the pan every so often to make sure that the sugar is melting evenly, until the sugar is a deep golden brown color. </span><span style="background-color: white; letter-spacing: 0.32px;">Turn off the heat and </span>whisk <span style="background-color: white; letter-spacing: 0.32px;">in the butter until melted. </span><span style="background-color: white; letter-spacing: 0.32px;">Whisking constantly--gradually add the milk. </span><span style="background-color: white; letter-spacing: 0.32px;">Pour the caramel into a heat proof container to cool down to room temperature.</span></span></div>
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<span style="font-family: inherit;">Transfer muffins to a wire rack set over a parchment-lined baking sheet to cool. Poke a few holes in the muffins with a toothpick/skewer/small blade (this lets the caramel seep in a bit), and begin to spoon about 1 teaspoon or so of the caramel mixture onto the muffins, spreading it as you go.</span></div>
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<span style="font-family: inherit;">Consume as you so desire!</span></div>
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<span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="http://www.wholebiteblog.com/new-blog/2015/1/8/roasted-banana-and-earl-grey-muffins" target="_blank">The Whole Bite</a> and <a href="https://www.foodfaithfitness.com/homemade-caramel-sauce-coconut-milk/#wprm-recipe-container-22743" target="_blank">Food Faith Fitness</a></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-49189118376649340592018-05-18T19:02:00.000-05:002018-05-18T19:06:00.239-05:00Simple Mini Ice Cream Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-KVNY7MUCBgU/WuZBTw4Zl1I/AAAAAAAAJeU/IlK5NF8dXdchnkYc88spV6leBOx0ULOMQCLcBGAs/s1600/fullsizeoutput_27de.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1291" height="700" src="https://4.bp.blogspot.com/-KVNY7MUCBgU/WuZBTw4Zl1I/AAAAAAAAJeU/IlK5NF8dXdchnkYc88spV6leBOx0ULOMQCLcBGAs/s640/fullsizeoutput_27de.jpeg" width="576" /></a></div>
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For a long time in high school I prided myself on making just about everything I could from scratch. Whether it was pizza dough, ice cream, or even freaking chicken alfredo (noodles and all), I was pretty determined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5fTSLkMh2Rcw67Pe1UEo5-g5a5GSMxkOVe046lPjL3T2tU7AinwaS4tvS-S2q9AsADd6gv-KoRhjdXH-nwmZebZuzC-YFA2mGMlKu_NDzqhDsYA0yStMzgFZ5ZYNi5IJKWhbC2jN7ImB/s1600/fullsizeoutput_27d9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1000" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5fTSLkMh2Rcw67Pe1UEo5-g5a5GSMxkOVe046lPjL3T2tU7AinwaS4tvS-S2q9AsADd6gv-KoRhjdXH-nwmZebZuzC-YFA2mGMlKu_NDzqhDsYA0yStMzgFZ5ZYNi5IJKWhbC2jN7ImB/s640/fullsizeoutput_27d9.jpeg" width="460" /></a></div>
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Alas, adulthood is a cruel thing. Once you're removed from your parents' resources and handy kitchen supplies, making everything isn't always feasible. Much of me still believes in making what I can when I can, but there's also a large part of me that loves nothing more than a frozen corn dog or some instant pad thai. Another guilty pleasure I've had for such a long time is Dairy Queen's ice cream cake. I've wanted to make one for some time, but I wanted to put my own twist on it.<br />
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<a href="https://2.bp.blogspot.com/-vS2J4MiCmBA/WuZBV9sGYWI/AAAAAAAAJew/13J8q6yhlNoMCgHV-9euGqrspRNjovnwwCPcBGAYYCw/s1600/fullsizeoutput_27e6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="700" src="https://2.bp.blogspot.com/-vS2J4MiCmBA/WuZBV9sGYWI/AAAAAAAAJew/13J8q6yhlNoMCgHV-9euGqrspRNjovnwwCPcBGAYYCw/s640/fullsizeoutput_27e6.jpeg" width="420" /></a></div>
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A couple weeks ago I finally got my chance to throw together a somewhat hodge-podge, but still very heartfelt birthday cake for my boo. In an effort to keep it somewhat real, I made a from-scratch vanilla cake to hide amongst the various layers of very much pre-made ingredients.<br />
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Each layer is vanilla cake and cookie dough ice cream topped with a mixture of crushed Oreos and Magic Shell to mimic those magic "crunchies" that DQ does so well. Everything is frosted with Cool Whip, because homemade whipped cream is dank but doesn't hold up too well to long periods of freezing. And the whole thing is a three layer 6-inch cake cuz I don't need 8 inches of this in my freezer staring at my every darn day.<br />
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<a href="https://4.bp.blogspot.com/-XLp06lH6V7g/Wv9qT0s8xiI/AAAAAAAAJhY/ENb0xjwAjqwZtv9uvXCU8pzkRnQDL4XIwCLcBGAs/s1600/fullsizeoutput_27e5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1222" height="700" src="https://4.bp.blogspot.com/-XLp06lH6V7g/Wv9qT0s8xiI/AAAAAAAAJhY/ENb0xjwAjqwZtv9uvXCU8pzkRnQDL4XIwCLcBGAs/s640/fullsizeoutput_27e5.jpeg" width="548" /></a></div>
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Also, in keeping with the laid-back theme, all of these photos were taken on my phone. When you split your home life into two different apartments sometimes your DSLR is tucked away in a drawer somewhere else...so you just gotta make do.<br />
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It definitely does the job, even if (and possibly because) it's not entirelyyyy from scratch. Nomz.<br />
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<b><u>Mini Ice Cream Cake</u></b><br />
<i>Yield: </i>one 6-inch cake<br />
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<i>Ingredients for the cake:</i><br />
<ul>
<li>6 tablespoons unsalted butter, softened</li>
<li>1/2 cup granulated sugar</li>
<li>1 large egg</li>
<li>1 tbsp vanilla extract</li>
<li>3/4 cup all purpose flour</li>
<li>1/8 tsp salt</li>
<li>1/4 tsp baking soda</li>
<li>6 tbsp whole milk</li>
<li>1/2 tsp apple cider vinegar</li>
</ul>
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<i>Other Ingredients:</i><br />
<ul>
<li>one pint of your favorite ice cream, softened (I used Ben & Jerry's cookie dough ice cream)</li>
<li>about 15-20 Oreo cookies</li>
<li>Magic Shell</li>
<li>Cool Whip, to frost</li>
<li>Sprinkles/other decorations as desired</li>
</ul>
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<i>Directions:</i></div>
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For the cake, preheat oven to 350 degrees F. Grease and line a 6-inch cake pan with parchment paper.<br />
Beat butter and sugar together with an electric mixer until fluffy. Add the egg and vanilla extract. In a small bowl, whisk together the flour, salt, and baking soda. Combine milk and vinegar. Add half of the dry ingredients to the bowl and mix on low speed, until just combined. Add half of the milk/vinegar mixture, until just combined. Then add the rest of the dry ingredients, and then the rest of the milk.<br />
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Pour into prepared pan, and bake on a small sheet pan in the oven for 37-39 minutes. Until a cake tester or toothpick comes out clean. Let cool on a wire rack for 10 minutes before turning it out of the pan to cool completely. Once the cake is cool, slice into three equal layers with a cake separator or serrated bread knife. Wrap well in plastic wrap and place in freezer overnight (or at least 2 hours).<br />
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When ready, soften your ice cream at room temperature for about 30-45 minutes. Once softened (not melted), place into a bowl and beat with an electric mixer so it is spreadable. With a plastic bag and rolling pin or a food processor, crush your Oreos. Then pour into a bowl and mix in about 1 bottle of Magic Shell, so the crumbs are all well-moistened. Remove your cake layers from the freezer, and working quickly, spread about 1/2 of your softened ice cream onto the bottom layer and top with some Oreo crumbs. Repeat for the next layer. Place your top layer on top and immediately wrap the sides of the cake in plastic wrap to keep ice cream from leaking out too much, and place in the freezer to firm up for at least 4 hours.<br />
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When you're ready to frost, use an offset spatula to make a crumb coat of whipped cream on your cake. Freeze for 15 minutes and add your final layer of whipped cream. Decorate as desired, and freeze until ready to slice and eat!</div>
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<i style="font-weight: bold;">Inspirations:</i> vanilla cake adapted from <a href="https://www.dessertfortwo.com/mini-vanilla-cake/" target="_blank">Dessert for Two</a>, otherwise an Indigo Scones original y'all</div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-67811903992426202682017-11-22T15:11:00.000-06:002017-11-22T15:11:16.765-06:00Mascarpone Tart with Cranberry Cider Compote & Pecan Crust<div class="separator" style="clear: both; text-align: center;">
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This Thanksgiving is a little strange. Back in the day, I'd be going to one of my grandparents' house and feasting with my family and crazy sisters. But now there's only one set of grandparents, and this year half of my family isn't even going there/doing anything for the holiday. I could be making the trek, but instead I'm going to my significant's Thanksgiving...</div>
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I guess that's the thing you do when you've been dating for a spell, but it's my first holiday away from "home", if you will.</div>
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I'm torn between feeling nostalgic, wanting to impress people with a tasty dish, and doing my best to get into the holiday spirit.</div>
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A couple years ago we had our family Christmas Eve in our then mobile home while my parents were building a new house. I made this tart for it. It's a good memory, everyone sitting in the living room admiring presents while I was in the kitchen slathering homemade cranberry sauce onto a chilled mascarpone tart.</div>
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<a href="https://1.bp.blogspot.com/-0jngISZ3ZWg/WhXXSHQ4HbI/AAAAAAAAHmM/AyLi1PR7uA4A55Hw33E1ujAxNyFK3fLDgCEwYBhgL/s1600/fullsizeoutput_276d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://1.bp.blogspot.com/-0jngISZ3ZWg/WhXXSHQ4HbI/AAAAAAAAHmM/AyLi1PR7uA4A55Hw33E1ujAxNyFK3fLDgCEwYBhgL/s640/fullsizeoutput_276d.jpeg" width="486" /></a></div>
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Annalise of <a href="http://www.completelydelicious.com/mascarpone-cranberry-tart-pecan-crust/" target="_blank">Completely Delicious</a> (great blog, been following it for years) calls this a lovely alternative to the classic Pumpkin Pie for a Thanksgiving dessert, or perhaps an nice accompaniment. I think it does well on both the Thanksgiving and Christmas table, the mascarpone and berries are a complimentary refreshment after a particularly heavy meal.</div>
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<a href="https://3.bp.blogspot.com/-qSrrT2y0SPo/WhXXK-PhLEI/AAAAAAAAHmM/j5A6CnSLMZwrgWAmKVaLEf_nf841G7aQwCEwYBhgL/s1600/fullsizeoutput_2765.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://3.bp.blogspot.com/-qSrrT2y0SPo/WhXXK-PhLEI/AAAAAAAAHmM/j5A6CnSLMZwrgWAmKVaLEf_nf841G7aQwCEwYBhgL/s640/fullsizeoutput_2765.jpeg" width="486" /></a></div>
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The process for me (with some speed chillings in the freezer) took about 3 hours, but if you can I really recommend doing this over the period of a couple days so you don't spend so much time waiting on it and get the best tart you can. I'm a busy bee these days and got a rare Wednesday off to fiddle around with this, so I did a more compact recipe-making (along with 8 zillion loads of hand-washed dishes).</div>
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That being said, I made this the day before Thanksgiving with a head cold, so it's not a difficult recipe by any means.</div>
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If you were to divide it up, I'd say do the cranberry sauce and bake off the pecan crust on one day (so they have time to cool and be set), then make the filling and sugared cranberries (if you're feeling so decoratively inclined, they're optional) the next.</div>
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The sauce smells amazing while it simmers, and it's packed with spices, brown sugar, orange zest, and apple cider (do local if you can!).</div>
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My tart pan was a little smaller than what Annalise was using, so I ended up going a little heavier on the pecan crust than I intended to. But, it will still taste amazing. The crust comes together quickly in a food processor, make sure your toasted pecans are cooled off enough so they don't melt your butter.<br />
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<a href="https://3.bp.blogspot.com/-FHjBVSCZHr0/WhXXF86ANtI/AAAAAAAAHmM/UUQmTCahobMXGI7Qsl3bvS_EJtTkE-6jgCEwYBhgL/s1600/fullsizeoutput_275f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://3.bp.blogspot.com/-FHjBVSCZHr0/WhXXF86ANtI/AAAAAAAAHmM/UUQmTCahobMXGI7Qsl3bvS_EJtTkE-6jgCEwYBhgL/s400/fullsizeoutput_275f.jpeg" width="306" /></a><a href="https://2.bp.blogspot.com/-WXkRVsc1Llc/WhXXB76P6jI/AAAAAAAAHmM/KA8hImO9XDQ4zpO_3ATW8m7dNk2P-nyJQCEwYBhgL/s1600/fullsizeoutput_275b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="440" src="https://2.bp.blogspot.com/-WXkRVsc1Llc/WhXXB76P6jI/AAAAAAAAHmM/KA8hImO9XDQ4zpO_3ATW8m7dNk2P-nyJQCEwYBhgL/s400/fullsizeoutput_275b.jpeg" width="306" /></a></div>
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And because I'm extra, I made sugared cranberries and additional toasted pecans for garnish. They're not hard to make at all, they just take a bit to dry before you can toss them in sugar. But since I was waiting on 2 other things to chill, I had a bit of down time to play with. Even regular cranberries are also a nice topper. If you're interested in trying your hand at them, check out Everyday Annie for her succinct and thorough <a href="http://everydayannie.com/2012/12/18/how-to-make-sugared-cranberries/" target="_blank">tutorial</a>.<br />
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I'll miss my family tomorrow, but I'm happy to be bringing a little piece of the Brandts with me in this conveniently aesthetically-pleasing tart. Happy Thanksgiving all <3<br />
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<u style="font-weight: bold;">Mascarpone Tart with Cranberry Cider Compote & Pecan Crust</u></div>
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<i>Yield: </i>one large tart (if using anything smaller than an 11-inch tart pan, note that you'll have some leftover crust/filling)</div>
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<i>Ingredients for the compote:</i></div>
<ul>
<li>1 (12-oz bag, 340 grams) cranberries, fresh or frozen</li>
<li>2/3 cup light or dark brown sugar</li>
<li>3/4 cup apple cider</li>
<li>Zest of 1 orange</li>
<li>A few grates of nutmeg</li>
<li>1 cinnamon stick (I didn't have time to get whole spices, ground will do in a pinch)</li>
<li>Dash of ground ginger</li>
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<i>Ingredients for the crust:</i><br />
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<li>1 3/4 cup all-purpose flour</li>
<li>1/3 cup granulated sugar</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon fresh grated nutmeg</li>
<li>1 cup pecans, toasted (be sure they're cool!)</li>
<li>3/4 cup unsalted butter, cold and cubed</li>
<li>1 large egg yolk</li>
<li>2-3 tablespoons ice cold water</li>
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<i>Ingredients for the filling:</i></div>
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<li>8 oz mascarpone cheese, chilled</li>
<li>1/2 cup granulated sugar</li>
<li>2 teaspoons vanilla extract</li>
<li>1 cup heavy whipping cream</li>
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<span style="font-family: inherit;"><i>Directions:</i></span></div>
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<span style="font-family: inherit;"><span style="font-weight: inherit;">To make the compote, in a medium saucepan combine cranberries, brown sugar, apple cider, orange zest, nutmeg and cinnamon stick. Bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10-15 minutes. Let cool completely. (be sure to remove the cinnamon stick before topping the tart)</span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-style: inherit; font-weight: inherit;">In the bowl of a food processor, combine the flour, sugar, salt, nutmeg and pecans. Add the butter and pulse a few times until the pieces of butter are broken up. Combine the egg yolk and 2 tablespoons of ice water and add to the food processor while it is running. Pulse until the mixture starts to come together (the processor will make a loud sound).</span></span></div>
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<span style="font-family: inherit;"><span style="font-style: inherit; font-weight: inherit;">Press the mixture into a large greased tart pan. Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350 degrees F.</span></span></div>
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<span style="font-family: inherit;"><span style="font-style: inherit; font-weight: inherit;">Line chilled crust with greased foil and fill with pie weights or dried rice or beans. Bake for 20 minutes, then remove weights and foil and bake until barely golden brown, about 20 minutes more. Let cool completely.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="font-style: inherit; font-weight: inherit;">In a medium bowl with a hand-held mixer, beat the mascarpone cheese, sugar and vanilla until smooth and creamy. In a large bowl, b</span><span style="font-style: inherit; font-weight: inherit;">eat heavy cream to soft peaks (if your handheld mixer comes with a whisk attachment, use it). With mixer on low, slowly spoon mascarpone cream mixture into whipped cream until incorporated and smooth. Spread onto cooled crust.</span></span></div>
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Top with cranberry compote (you'll likely have extra, save it to serve on the side). Garnish as desired. Keep in fridge.</div>
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<i style="font-weight: bold;">Sources:</i> adapted from <a href="http://www.completelydelicious.com/mascarpone-cranberry-tart-pecan-crust/" target="_blank">Completely Delicious</a><br />
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-11496372497385813092017-11-16T19:51:00.000-06:002017-11-16T19:51:03.925-06:00Just a Li'l Wedding Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lQjevP_iATQ/WXe6npH_4bI/AAAAAAAAHfA/7PC-dOEPGJ032LUG1UueL_ZLUmjCbfdAQCLcBGAs/s1600/_MG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-lQjevP_iATQ/WXe6npH_4bI/AAAAAAAAHfA/7PC-dOEPGJ032LUG1UueL_ZLUmjCbfdAQCLcBGAs/s640/_MG_0018.JPG" width="426" /></a></div>
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Emma and I didn't have the smoothest of sisterhoods. Remarkably different personalities and behavior traits when we were young caused a good amount of clashing—especially when we shared a room. Her walls were always painted black, mine had every color under the sun. She liked the dark light-blocking curtains, I liked lava lamps and was outside as soon as the sun was up. God, I bet she hated me for that.<br />
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<a href="https://3.bp.blogspot.com/-Vf-IazdElIc/WXe6v3xhgMI/AAAAAAAAHfo/hCoDsZvKbxcL2H6Zjsk_InQdQJMc6oIfgCEwYBhgL/s1600/fullsizeoutput_268e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/-Vf-IazdElIc/WXe6v3xhgMI/AAAAAAAAHfo/hCoDsZvKbxcL2H6Zjsk_InQdQJMc6oIfgCEwYBhgL/s640/fullsizeoutput_268e.jpeg" width="426" /></a></div>
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But something weird happened when she graduated and left home. I started getting letters and emails from her--and then when I got a phone, texts and birthday calls. Maybe it was the 4 hour distance between us, or that we both matured remarkably. Then somehow, I found out just how similar we were. Every messy situation with a boyfriend, every frustrating math problem, and mental breakdown about my future...she was always there. I started seeing my sister as a friend, and she is still the first one I call with good news, bad news, or what have you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCbJ1cK4vaiB9zcxxMLB5juXUthlaclE1Q9XqBisl_yHg4Twc9AKiXobMXc-SxJ6dfcxFP7HO3-9PeURl4RgDGzYpy1s9cJc_NQX53cRhUKSYaBeFmEJXlUpeUSFdzcf-7sgLSWfS5XRl/s1600/fullsizeoutput_2693.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCbJ1cK4vaiB9zcxxMLB5juXUthlaclE1Q9XqBisl_yHg4Twc9AKiXobMXc-SxJ6dfcxFP7HO3-9PeURl4RgDGzYpy1s9cJc_NQX53cRhUKSYaBeFmEJXlUpeUSFdzcf-7sgLSWfS5XRl/s640/fullsizeoutput_2693.jpeg" width="426" /></a></div>
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So we've had our ups and downs, and the in betweens. But my family is something that I have grown to be very thankful for. They've seen me through 2 different colleges, breakups, moving across the country for 2.5 months, and so many indecisive breakdowns. Getting to celebrate my sister's marriage with them was priceless. </div>
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Making the cake, however, was incredibly daunting.</div>
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<a href="https://2.bp.blogspot.com/-6jbth3LWJ3I/WXe63hGMdOI/AAAAAAAAHgo/n5pr_km-KUgfmQFeI_JZSsZ11KBC6LIOQCPcBGAYYCw/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-6jbth3LWJ3I/WXe63hGMdOI/AAAAAAAAHgo/n5pr_km-KUgfmQFeI_JZSsZ11KBC6LIOQCPcBGAYYCw/s640/IMG_0299.JPG" width="640" /></a></div>
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I tested, I tasted, I drowned in caramel and butter and chocolate. When everything was as prepared as it could be and in the freezer, I made myself a humongous fresh salad and watched Netflix. Fresh veggies and good dressing are exceptional after hours of being surrounded by nothing but cake and frosting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7R0crjGPttNkJJ7qZXb0A6Q7kTz2LgCn_5JW_3tOLPh9h475qmE9k7Dnh4gdNpvmriioZZUtHDpSKnh7hM2QBS5bt8aR74z7fDHPRn8b1qogLo2m2WYmRXhxGc5ExjuaaMxCUhIsqWfJ/s1600/_MG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7R0crjGPttNkJJ7qZXb0A6Q7kTz2LgCn_5JW_3tOLPh9h475qmE9k7Dnh4gdNpvmriioZZUtHDpSKnh7hM2QBS5bt8aR74z7fDHPRn8b1qogLo2m2WYmRXhxGc5ExjuaaMxCUhIsqWfJ/s640/_MG_0015.JPG" width="426" /></a></div>
<a href="http://www.indigoscones.com/2017/07/chocolate-stout-cake-with-caramel-swiss.html" target="_blank"><br /></a>
I'm so pleased that my little<a href="http://www.indigoscones.com/2017/07/chocolate-stout-cake-with-caramel-swiss.html" target="_blank"> test cake</a> went so well. If you're wondering about my sources for all of this, it's basically all <a href="https://www.marthastewartweddings.com/416769/chocolate-stout-cake-caramel-buttercream-salted-caramel-candied-pecans-and-ganache" target="_blank">Martha Stewart</a> with a smattering of <a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/" target="_blank">Sweetapolita</a> and <a href="http://everydayannie.com/wp-content/cache/wp-rocket/www.annies-eats.com/2011/09/16/dark-chocolate-salted-caramel-layer-cake/index.html_gzip" target="_blank">Everyday Annie</a>.<br />
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I pinterested and googled all things "semi-naked cake" and how-to's on tiering, frosting, freezing, assembling...because I've never done anything so massive in my life. But with some wooden dowels, many chillings in the fridge, and my brave/strong father carrying the massive beast out to the wedding tent...it all came together somehow.<br />
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<a href="https://4.bp.blogspot.com/-xlOYrRXlf54/WXe6xm_019I/AAAAAAAAHg8/lErbYguJuds1imym2UW88awWGF-6yvlVwCPcBGAYYCw/s1600/fullsizeoutput_2690.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-xlOYrRXlf54/WXe6xm_019I/AAAAAAAAHg8/lErbYguJuds1imym2UW88awWGF-6yvlVwCPcBGAYYCw/s640/fullsizeoutput_2690.jpeg" width="426" /></a></div>
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With an audible sigh of relief, I had done it. Caramel from scratch, frosting from scratch, cake from scratch, mocha chocolate beer from Southern Tier...it all came together. Emma's sweet tooth for all things salted caramel and Mercedes' love of all things coffee/stout were united into one beautiful masterpiece.</div>
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I had so many people pull me aside with nothing but praise for this non-traditional (and very rich) treat.</div>
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<a href="https://2.bp.blogspot.com/-DPZXh7XSbR0/WYTtDq06_aI/AAAAAAAAHhU/63NdWLyGajktg1HfNU_i3qBw20s1Fd4JQCPcBGAYYCw/s1600/fullsizeoutput_26a1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="901" height="422" src="https://2.bp.blogspot.com/-DPZXh7XSbR0/WYTtDq06_aI/AAAAAAAAHhU/63NdWLyGajktg1HfNU_i3qBw20s1Fd4JQCPcBGAYYCw/s640/fullsizeoutput_26a1.jpeg" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-hRMwURLJhxg/WYTtDZ-pWgI/AAAAAAAAHhU/txz9y2fUvWQGIIW-s0C7w-c4bOoUeZLgACPcBGAYYCw/s1600/fullsizeoutput_269e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="903" height="422" src="https://1.bp.blogspot.com/-hRMwURLJhxg/WYTtDZ-pWgI/AAAAAAAAHhU/txz9y2fUvWQGIIW-s0C7w-c4bOoUeZLgACPcBGAYYCw/s640/fullsizeoutput_269e.jpeg" width="640" /></a></div>
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And, you know, that's all great and well and good...but that look up there, on my sister's face? That's what makes me so proud that I was a part of any of it. Her happiness has been long awaited and is much deserved. And I love her and her sweet lady so much.</div>
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Happy cake-ing, and marriage-ing <3</div>
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<a href="https://1.bp.blogspot.com/-IHiUB-hD7U0/WYTtDZzAP6I/AAAAAAAAHhU/8XqDb7SDv3UOk4DoFlznaMJr8v_JUcJYACPcBGAYYCw/s1600/fullsizeoutput_26a0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="894" height="422" src="https://1.bp.blogspot.com/-IHiUB-hD7U0/WYTtDZzAP6I/AAAAAAAAHhU/8XqDb7SDv3UOk4DoFlznaMJr8v_JUcJYACPcBGAYYCw/s640/fullsizeoutput_26a0.jpeg" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JHzXwBxy1-w/WYTtDWMc1sI/AAAAAAAAHhg/5uidSk6htkA789YTCGeAJvFerfc5U0m6ACPcBGAYYCw/s1600/fullsizeoutput_269f.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="594" data-original-width="392" height="640" src="https://1.bp.blogspot.com/-JHzXwBxy1-w/WYTtDWMc1sI/AAAAAAAAHhg/5uidSk6htkA789YTCGeAJvFerfc5U0m6ACPcBGAYYCw/s640/fullsizeoutput_269f.jpeg" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PC for all Mercedes'/Emma photos goes to Cumberland Weddings</td></tr>
</tbody></table>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-61143738023733142892017-09-02T20:19:00.002-05:002017-09-02T20:37:57.266-05:00Roasted Tomato Basil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-g7XKBnvTlH0/WZx8_2wwDtI/AAAAAAAAHiM/EJp6ZTy9eFoG0bjrc8F6JfpkLH6WDV1XwCLcBGAs/s1600/fullsizeoutput_26c3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://4.bp.blogspot.com/-g7XKBnvTlH0/WZx8_2wwDtI/AAAAAAAAHiM/EJp6ZTy9eFoG0bjrc8F6JfpkLH6WDV1XwCLcBGAs/s640/fullsizeoutput_26c3.jpeg" width="486" /></a></div>
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There's something funny about this past August. Things were all topsy-turvy, and somehow things were also just the same. Right now it's averaging 70 degrees and things are weird and chilly in my drafty li'l apartment.</div>
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<a href="https://1.bp.blogspot.com/-E6uB3uj8Uas/WZx85X3b3nI/AAAAAAAAHig/m6wxj49zhPIbG8YVnU_gerRt04P0PqnEQCPcBGAYYCw/s1600/fullsizeoutput_26bd.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://1.bp.blogspot.com/-E6uB3uj8Uas/WZx85X3b3nI/AAAAAAAAHig/m6wxj49zhPIbG8YVnU_gerRt04P0PqnEQCPcBGAYYCw/s640/fullsizeoutput_26bd.jpeg" width="486" /></a></div>
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I came home last Sunday with an armload of fresh tomatoes from my man's mom's garden. God I love fresh produce. I love the smell, the taste, the everything. Maybe I'll have a garden one day when I'm a real adult with a real yard. </div>
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But for now, I mooch off of other people's labor. And fresh tomatoes are what I eat all summer long.</div>
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That being said--I still can't eat 3 lbs. of tomatoes in the short time window in which they remain fresh.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XWSw3Z3fZVsasZkKynU6N1pu_cFlEf-9HqrHWwSbdEWRi91t675vvN-aZ3eZAuU96V50h3NdDOWeLce2uHYL8cmPcTgDqal1kU-3l8TMmhLbRDB-VdeAKjeK3grc1C4Mt7fMSezvXfT7/s1600/fullsizeoutput_26c1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XWSw3Z3fZVsasZkKynU6N1pu_cFlEf-9HqrHWwSbdEWRi91t675vvN-aZ3eZAuU96V50h3NdDOWeLce2uHYL8cmPcTgDqal1kU-3l8TMmhLbRDB-VdeAKjeK3grc1C4Mt7fMSezvXfT7/s640/fullsizeoutput_26c1.jpeg" width="486" /></a></div>
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So some went towards a fresh mozzarella, corn and tomato salad. The rest (which included a lively blend of orange cherry and red romas) were roasted and boiled into this delicious, slightly time-consuming, but totally worth it soup. With a grilled cheese or some avocado toast in hand, you've got a real delightful little meal on your hands. And with some to spare for the freezer for those chillier months. </div>
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<a href="https://3.bp.blogspot.com/-mMer1Rqt0r8/WZx9Db10Y7I/AAAAAAAAHig/zHN_KpZPNTYheqDunWB3-fnJv74VfpkkgCPcBGAYYCw/s1600/fullsizeoutput_26c6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://3.bp.blogspot.com/-mMer1Rqt0r8/WZx9Db10Y7I/AAAAAAAAHig/zHN_KpZPNTYheqDunWB3-fnJv74VfpkkgCPcBGAYYCw/s640/fullsizeoutput_26c6.jpeg" width="486" /></a></div>
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<span style="background-color: white;"><b><u><span style="font-family: inherit;">Roasted Tomato Basil Soup</span></u></b></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><i>Yield: </i>10-12 servings</span></span></div>
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<ul>
<li>3 lbs. ripe tomatoes, halved with seeds scooped out (if using some cherry tomatoes, just roast 'em whole)</li>
<li>¼ cup plus 2 tbsp. olive oil</li>
<li>1 tbsp. kosher salt</li>
<li>1½ tsp. black pepper</li>
<li>2 tbsp. butter</li>
<li>2 cups chopped onion</li>
<li>6 cloves garlic, minced or pressed</li>
<li>½ tsp. red pepper flakes</li>
<li>1 (28 oz.) can whole tomatoes</li>
<li>2 cups fresh basil leaves, torn</li>
<li>1 tsp. fresh thyme leaves (or dried)</li>
<li>4 cups low-sodium chicken stock</li>
<li>1/2-3/4 cup heavy cream, if desired</li>
<li>fresh mozzarella chunks for serving, if desired</li>
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<i>Directions:</i><br />
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<span style="background-color: white;"><span style="font-family: inherit;">Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 45 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly soften, about 7-10 minutes. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Use an immersion blender to puree the soup until completely smooth. (Alternatively, you can use a blender or food processor. If you do, be sure to vent the steam and be very careful not to spill the hot liquid!) Return the soup to the stove and add the heavy cream. Heat on medium-low until well incorporated and warmed through. Enjoy!</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="http://everydayannie.com/wp-content/cache/wp-rocket/www.annies-eats.com/2011/02/22/roasted-tomato-basil-soup/index.html_gzip" target="_blank">Everyday Annie</a>, originally from <a href="https://bakingblonde.wordpress.com/" target="_blank">Baking Blonde</a></span></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-76709565325288280512017-07-08T12:37:00.000-05:002017-07-09T19:04:03.961-05:00Chocolate Stout Cake with Caramel Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Pd8sDD5Q5hU/WVA98eG-0QI/AAAAAAAAHd4/9qtqvdY7YJI-AaAjK-6JyvLC5HpRZrCQwCLcBGAs/s1600/fullsizeoutput_2654.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="486" src="https://2.bp.blogspot.com/-Pd8sDD5Q5hU/WVA98eG-0QI/AAAAAAAAHd4/9qtqvdY7YJI-AaAjK-6JyvLC5HpRZrCQwCLcBGAs/s640/fullsizeoutput_2654.jpeg" width="700" /></a></div>
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I'm tired. I got my wisdom teeth yanked, I work 6 days a week, and I helped my significant other with moving all the things last week. I have approximately zero social energies. Things have just been one thing after the other here, and this lil cake is right in the thick of it.<br />
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<a href="https://1.bp.blogspot.com/-kyTztnTaneQ/WVA94lR6OqI/AAAAAAAAHeo/RjdyyOdu9xUB7VwuUQNFw77n1u8va5NvACPcBGAYYCw/s1600/fullsizeoutput_264e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://1.bp.blogspot.com/-kyTztnTaneQ/WVA94lR6OqI/AAAAAAAAHeo/RjdyyOdu9xUB7VwuUQNFw77n1u8va5NvACPcBGAYYCw/s640/fullsizeoutput_264e.jpeg" width="486" /></a></div>
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I have the honor of creating my eldest sister's wedding cake. Yes, this is an arduous task, but so far I have had such a fun time researching for this. What you see pictured is what will be the top tier of a 3-story semi-naked caked. <br />
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<a href="https://2.bp.blogspot.com/-7SvTI_jEdjA/WVA-A936x0I/AAAAAAAAHew/DNXjrxz4ag09VglNhIWik4KkRXS2pMOYwCPcBGAYYCw/s1600/fullsizeoutput_265c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://2.bp.blogspot.com/-7SvTI_jEdjA/WVA-A936x0I/AAAAAAAAHew/DNXjrxz4ag09VglNhIWik4KkRXS2pMOYwCPcBGAYYCw/s640/fullsizeoutput_265c.jpeg" width="486" /></a></div>
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This rich little beaut packs a punch. The cake's ever-lasting moisture is accomplished by a glorious mixture of fancy Irish butter, sour cream, and an imperial chocolate stout from the brewery Southern Tier (as one of the brides-to-be loves a good, dark beer). The cake is the perfect texture, in my humble opinion. It's dense, but not so dense that it would be mistaken for a brownie (especially not at room temperature).<br />
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<a href="https://4.bp.blogspot.com/-DPP-7eBsbpg/WVA-Du1nSJI/AAAAAAAAHew/LlYz1jw45Z485ji4z2lyvRWbhDlXFV-wACPcBGAYYCw/s1600/fullsizeoutput_2661.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-DPP-7eBsbpg/WVA-Du1nSJI/AAAAAAAAHew/LlYz1jw45Z485ji4z2lyvRWbhDlXFV-wACPcBGAYYCw/s640/fullsizeoutput_2661.jpeg" width="426" /></a></div>
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The frosting is more for my sister's taste. Neither she or her fiancé are big frosting fans, hence the naked-cake-look. So I decided to steal my parent's stand mixer and tackle the elusive but incredibly tasty swiss meringue buttercream. SMB on its own is superb, but I've been making my sister small batches of caramel as gifts ever since I learned how to melt sugar. Naturally, I whipped up a large batch of salted caramel and poured a hefty amount into the frosting for flavor.<br />
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<a href="https://1.bp.blogspot.com/-M2olFCu0Gyo/WVA9-uOqOJI/AAAAAAAAHeo/J-8p-8Dp2pUMNztJji4T1X-HxnuvWyiWQCPcBGAYYCw/s1600/fullsizeoutput_2659.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://1.bp.blogspot.com/-M2olFCu0Gyo/WVA9-uOqOJI/AAAAAAAAHeo/J-8p-8Dp2pUMNztJji4T1X-HxnuvWyiWQCPcBGAYYCw/s640/fullsizeoutput_2659.jpeg" width="486" /></a></div>
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Then, dear gawd, the research I did on how to tier/what dowels to purchase/how the heck you even frost and divide layers evenly...let's just say my boyfriend can easily attest to the hours I spent poring over youtube videos and articles on my laptop.</div>
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Nerd for life.</div>
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<a href="https://4.bp.blogspot.com/-gpEUmtu6UH0/WVA934W9y1I/AAAAAAAAHew/7nHpiIaj4gUMUwSFmp6W_fT48AanPnFkQCPcBGAYYCw/s1600/_MG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://4.bp.blogspot.com/-gpEUmtu6UH0/WVA934W9y1I/AAAAAAAAHew/7nHpiIaj4gUMUwSFmp6W_fT48AanPnFkQCPcBGAYYCw/s640/_MG_0014.JPG" width="486" /></a></div>
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Unfortunately, the final stacking and tackling of the cake is yet to come. And possibly even some spun sugar...? Who knows! Either way, the best way to finish this little taste cake off was with a generous drizzle of ganache and a smattering of coarse sea salt to compliment the sweetness.</div>
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And whooda thunk that <a href="http://www.marthastewartweddings.com/416769/chocolate-stout-cake-caramel-buttercream-salted-caramel-candied-pecans-and-ganache" target="_blank">Martha Stewart</a> would have all of my bases covered in one simple google search for flavors? Crazy, man.</div>
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I dare say, I think it's going to come out just fine. And if you don't take my word for it, try this baby cake out for yourself, and then just see if you can keep your fork out of it.</div>
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<a href="https://1.bp.blogspot.com/-BPDfvp760OY/WVA-CVN4QYI/AAAAAAAAHeo/pwdl449jn6Ay3JiEXNfE76wBTzGeobGsQCPcBGAYYCw/s1600/fullsizeoutput_265f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="700" src="https://1.bp.blogspot.com/-BPDfvp760OY/WVA-CVN4QYI/AAAAAAAAHeo/pwdl449jn6Ay3JiEXNfE76wBTzGeobGsQCPcBGAYYCw/s640/fullsizeoutput_265f.jpeg" width="486" /></a></div>
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<b><u>Chocolate Stout Cake with Salted Caramel Swiss Meringue Buttercream</u></b></div>
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<i>Yield:</i> one 4-layer, 6-inch cake</div>
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<i>Ingredients for the caramel:</i></div>
<div>
<ul>
<li>1 cup heavy cream</li>
<li>2 cup sugar</li>
<li>2 tablespoons light corn syrup</li>
<li>1/3 cup water</li>
<li>1 teaspoon coarse salt</li>
<li>1 tsp vanilla</li>
<li>1 stick unsalted butter, cut into tablespoons at room temperature</li>
</ul>
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<i>Ingredients for the cake:</i></div>
<ul>
<li>2 sticks unsalted butter, plus more for pans</li>
<li>3/4 cup Dutch-process cocoa powder, plus more for pans</li>
<li>1 cup stout or porter</li>
<li>2 cups all-purpose flour</li>
<li>2 cups sugar</li>
<li>1/2 tablespoon baking soda</li>
<li>3/4 teaspoon coarse salt</li>
<li>2 large eggs</li>
<li>1 tsp vanilla</li>
<li>1/2 cup + 2 tbsp + 2 tsp sour cream (sorry for the weird amounts, had to cut 1/3 cup in half)</li>
</ul>
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<i>Ingredients for the frosting:</i></div>
<div>
<ul>
<li>5 large, fresh egg whites </li>
<li>1 1/4 cups sugar</li>
<li>1 1/2 cups unsalted butter, cut into cubes and cool, but not cold</li>
<li>1/2 tablespoon + 1/2 teaspoon pure vanilla extract</li>
<li>Pinch of salt</li>
<li>1 cup of cooled caramel sauce</li>
</ul>
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<i>Ingredients for the ganache:</i></div>
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<ul>
<li>8 ounces semisweet or bittersweet chocolate (56 to 61 percent cacao), coarsely chopped</li>
<li>1 cup heavy cream</li>
<li>2 tablespoons butter, room temperature, cut into small pieces</li>
</ul>
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<i>Directions:</i></div>
<div>
<i>First, prepare the caramel sauce</i>, so it has time to set and <b>cool at room temp</b>. </div>
<div>
<span style="font-family: inherit;"><br /><span style="background-color: white;">Heat cream in a small saucepan over low (alternatively, microwave it for about 30 seconds, until warm). In a medium saucepan, stir together sugar, corn syrup, and 1/3 cup water; cook over medium-high, without stirring, until mixture is dark amber in color, about 15 minutes.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Remove from heat; carefully pour in cream (mixture may splatter) and stir until smooth. Reduce heat to medium and cook until a candy thermometer reads 238 degrees, about 2 minutes.</span><br /><span style="background-color: white;">Pour mixture into a medium heatproof bowl; stir in salt and vanilla. Let cool about 15 minutes, then stir in butter, 1 tablespoon at a time. <b>Let cool completely</b>.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div>
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<i>To prepare the cake</i>, in a large saucepan over medium, bring stout and butter to a simmer. Remove from heat; whisk in cocoa powder until smooth. Let cool completely. <span style="font-family: inherit;">Preheat oven to 350 degrees. Butter two 6-inch round cake pans. Line bottoms of pans with parchment; butter parchment. Dust pans with cocoa powder; tap out any excess.</span></div>
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<span style="font-family: inherit;"><br />Whisk together flour, sugar, baking soda, and salt in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sour cream and vanilla until combined. Add stout mixture and beat on low speed until combined; then add flour mixture and beat until combined. Fill each pan halfway with batter (you will have some extra batter, sorry not sorry).</span></div>
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<span style="font-family: inherit;"><br />Bake until top springs back when lightly touched and a toothpick inserted into centers comes out with just a few crumbs attached, 35 to 45 minutes. Transfer pans to a wire rack and let cool 10 minutes, then turn cakes out of pans, invert right-side up, and let cool completely. <b>Wrap cakes in plastic wrap and let chill in fridge overnight. </b>(this isn't mandatory, but it does make the cakes much easier to handle).</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><i>For the frosting</i>, w</span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">ipe the bowl of an electric mixer with paper towel and lemon juice or white vinegar, to remove any trace of grease (it's a good idea to wipe down anything you'll be using for mixing the meringue). Combine egg whites and sugar in mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F (or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot).</span></span></div>
<span style="background-color: white; font-family: inherit;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.</span></span><br />
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<span style="background-color: white; font-family: inherit;"><br /><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined. Once everything is smooth and fluffy, add in 1 cup of caramel sauce and mix until combined.</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></span>
<span style="background-color: white; font-family: inherit;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">To assemble, slice the cake layers in half with a serrated knife and level the tops, if necessary. Stack and frost your cake as desired. </span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></span>
<span style="background-color: white; font-family: inherit;"><span style="font-weight: inherit;"><i>To make the ganache</i></span><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">, p</span></span><span style="background-color: white;"><span style="font-family: inherit;">lace chocolate in a medium bowl. In a small saucepan over medium, bring cream just to a boil, then pour over chocolate and let stand 1 minute. Stir until smooth and shiny, then stir in butter. Let stand 10 minutes before using. Drizzle over the top of the cake and sprinkle with coarse sea salt, if desired. Best served at room temperature.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> frosting help from <a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/" target="_blank">Sweetapolita</a>; cake, ganache, and caramel from <a href="http://www.marthastewartweddings.com/416769/chocolate-stout-cake-caramel-buttercream-salted-caramel-candied-pecans-and-ganache" target="_blank">Martha Stewart</a></span></span><br />
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-59104886584116418452017-04-12T16:01:00.002-05:002017-04-18T10:00:44.034-05:00Cinny Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjS57YncMaraCCQz9Np7vssK_T6UqwiCNrHArs7w1qMwOc3yKkstcnUE6W93zuHqkjSyAxhei0Gq9RCrNT9WTZTNhx0u-3Gy8lJWX9-ESNcc4vWHrw9WugDd-Ad_jHC03tC07hWlEcA5CY/s1600/_MG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjS57YncMaraCCQz9Np7vssK_T6UqwiCNrHArs7w1qMwOc3yKkstcnUE6W93zuHqkjSyAxhei0Gq9RCrNT9WTZTNhx0u-3Gy8lJWX9-ESNcc4vWHrw9WugDd-Ad_jHC03tC07hWlEcA5CY/s640/_MG_0012.JPG" width="486" /></a></div>
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Cut, wrap, stamp, repeat. Spending 5-6 hours every day watching everyone else around me bake, this is what I would wake up at 6:00 AM to do. Package the goods.</div>
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Everyone has to start somewhere, obviously, especially in any kind of kitchen. I didn't have much on my resume, besides some gaping semesters in my post high school career and some caramel apple and fudge experience.</div>
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<a href="https://2.bp.blogspot.com/-QFzQzkGYKUE/WO50aCt6zhI/AAAAAAAAHc4/rc9nAZNCyBko64aJx-2E-p9AbaZczbinQCPcB/s1600/fullsizeoutput_2556.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-QFzQzkGYKUE/WO50aCt6zhI/AAAAAAAAHc4/rc9nAZNCyBko64aJx-2E-p9AbaZczbinQCPcB/s640/fullsizeoutput_2556.jpeg" width="486" /></a></div>
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This went on for weeks, in the dead of winter. Until one day, when my manager was working on breads, she turned around and asked if I'd like to swap places and roll out her cinnamon roll dough for her. Is that something I was familiar with? Oh hellzzzz yas.</div>
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<a href="https://1.bp.blogspot.com/-CKS6f3rAGqE/WO50dy4nESI/AAAAAAAAHc4/e9p4ht8nS3MBeLK-UqpZfcB36UZptp16gCPcB/s1600/fullsizeoutput_255b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://1.bp.blogspot.com/-CKS6f3rAGqE/WO50dy4nESI/AAAAAAAAHc4/e9p4ht8nS3MBeLK-UqpZfcB36UZptp16gCPcB/s640/fullsizeoutput_255b.jpeg" width="486" /></a></div>
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I had that massive roll buttered, cinnamoned, and sugared in record time. I set them up on their tray and into the proofer they went. Little trades like this continued, my manager watching from just behind at the packing station. I got such a sense of pride and accomplishment coming home after those days. Sometimes I was so sore, especially after spending an hour rolling out tiny dinner rolls by hand two at a time. But I was so happy to be moving up.</div>
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<a href="https://2.bp.blogspot.com/-1VvgPm95jdk/WO50hMMch4I/AAAAAAAAHc4/uL2yzM8gLq8ajlxPFQPq3MoOyQ0e6V1gACPcB/s1600/fullsizeoutput_255f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-1VvgPm95jdk/WO50hMMch4I/AAAAAAAAHc4/uL2yzM8gLq8ajlxPFQPq3MoOyQ0e6V1gACPcB/s640/fullsizeoutput_255f.jpeg" width="486" /></a></div>
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Pretty soon that was my every day. Rice krispies, breads, brownies...in massive volumes. I loved it. The thing is, you can love the thing, but sometimes business gets in the way. I got some powerful insights on how owners try to press their convoluted ideas on their employees. I saw how much crap general managers have to put up with when things are poorly run. That's why when I was presented with the bakery manager position...I ran away to university with my tail between my legs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qYKAAzZj5G6uvDyWt3D7C9y4Wbr2uuN_KlZtBFDBaLgq51qaXfwtQecn05BXBbVCM9b5_imsoKlIHomvVeEKppviAWX3IuPdpDt3HnHGMt9bvoV_bk7FdXhkWQJTTy59JlwoxqGvtIEM/s1600/fullsizeoutput_2558.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qYKAAzZj5G6uvDyWt3D7C9y4Wbr2uuN_KlZtBFDBaLgq51qaXfwtQecn05BXBbVCM9b5_imsoKlIHomvVeEKppviAWX3IuPdpDt3HnHGMt9bvoV_bk7FdXhkWQJTTy59JlwoxqGvtIEM/s400/fullsizeoutput_2558.jpeg" width="306" /></a><a href="https://2.bp.blogspot.com/-rp9hB8_LwXw/WO50TpZuqBI/AAAAAAAAHc4/wN6LDZORDLMHtJWRrYnuz18hs8wESZ5fwCPcB/s1600/_MG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://2.bp.blogspot.com/-rp9hB8_LwXw/WO50TpZuqBI/AAAAAAAAHc4/wN6LDZORDLMHtJWRrYnuz18hs8wESZ5fwCPcB/s400/_MG_0007.JPG" width="306" /></a></div>
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I suppressed that side of myself for so long that school year. 3 more semesters in I practically had an internal explosion. I needed outttt.<br />
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I only know how to gob cream cheese frosting on warm, gooey rolls. I'm rubbish at working up the motivation to write papers and study for exams. I made myself physically sick with the trying of it.<br />
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I mean, look at these guys, can you blame me?<br />
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So you think the answer would be easy...get back into a bakery. I did, I tried, and somehow I failed. Or rather, it failed me. Business, again. People, again. Those two things ruin what should just be a happy cinnamon roll.<br />
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So, I don't know. I run around a tiny bar/restaurant. And every day I do that I learn more about myself and other people. Far more than I did at university. I've been trying to remind myself to be more patient, mostly with myself. I got see Joy the Baker some weeks ago again, and it's been five years since <a href="http://www.indigoscones.com/2012/03/woman-of-worth.html" target="_blank">our last encounter</a>, but it was just the sort of refreshing experience I needed right now <3<br />
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I'm heading into spring/summer a much different person than I was at either of those bakeries, but I'm taking my love of cinnamon rolls with me.</div>
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<u style="font-weight: bold;">Cinnamon Buns</u><br />
<i>Yield:</i> 8 rolls<br />
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<span style="color: #333333; font-family: inherit; font-style: italic;">Ingredients:</span><br />
<ul style="font-family: inherit;">
<li>3/4 cup lukewarm water</li>
<li>2 1/4 tsp active or instant dry yeast</li>
<li>1/2 cup sugar</li>
<li>1/2 tsp salt</li>
<li>1/4 cup buttermilk</li>
<li>1 egg</li>
<li>1 tsp vanilla</li>
<li>1/3 cup vegetable oil</li>
<li>2 1/2 - 4 1/2 cups flour</li>
</ul>
<i style="font-family: inherit;"><span style="background-color: white; color: #333333;">For the filling:</span></i><br />
<ul style="font-family: inherit;">
<li>1/4 cup dark brown sugar</li>
<li>1 cup sugar</li>
<li>4 tbsp ground cinnamon</li>
<li>2 tbsp cornstarch</li>
<li>1/3 cup unsalted butter melted</li>
</ul>
<span style="background-color: white; color: #333333; font-family: inherit; font-style: italic;">For the frosting:</span><br />
<ul style="font-family: inherit;">
<li>1 cup (8 oz) cream cheese</li>
<li>2 cups powdered sugar</li>
<li>1 tsp lemon juice</li>
<li>Splash of milk</li>
</ul>
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<b><i>Directions:</i></b><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;">In the bowl of a freestanding mixer fitted with the dough hook (or a large bowl) add water, yeast and 1tbsp of the sugar. Let stand for 10 minutes until the yeast starts to froth. In a small bowl, mix together the buttermilk, egg, and oil, then pour into the yeast along with the rest of the sugar and mix until combined. Stir through 2 1/2 cups of the flour plus the salt, then gradually add the rest of the flour whilst mixing. Knead for 5 minutes in a mixer or about 10 minutes by hand on a lightly floured surface, until the dough comes away from the bowl/does not stick to your fingers. You may not need to add all 4 1/2 cups of flour. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;">Place dough in an oiled bowl, cover and let proof in a warm place for 2 hours, until doubled in size.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><br /></span><span style="background-color: white; color: #333333;">In a small bowl mix together the filling ingredients except the butter and set aside.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><br /></span><span style="background-color: white; color: #333333;">Roll the dough out to about 12 x 16 inches and brush with melted butter, making sure to leave 1 inch around the sides. Sprinkle filling mixture over the butter. Tightly roll the dough from the shorter side (to make thicker buns) and pinch the seam together to stop the filling from spilling out. </span><span style="background-color: white; color: #333333;">Score dough every 1.5 inches to make 8 buns and slice through (I like to use thread for this instead of a knife)</span></span><span style="background-color: white; color: #333333; font-family: inherit;">. </span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;">Place buns in a lined brownie ban, or two round pans, it doesn't matter if the buns are touching each other. Wrap pan in cling film and refrigerate overnight and/or up to 16 hours. (If you'd like to make these on the same day, just proof the buns for 2 hours in a warm place, until they have have puffed up.) </span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;"><br /></span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;">If doing the overnight step, the next day fill a jar or bread pan with boiling water and place on the bottom shelf of the oven. Put the buns on the top shelf, close oven, and let proof for half hour. Take the water and the buns out of the oven. Preheat the oven to</span><span style="background-color: white; color: #333333; font-family: inherit;"> </span><span style="background-color: white; font-family: inherit; line-height: normal;">350 degrees F.</span><span style="background-color: white; color: #333333; font-family: inherit;"> </span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;"><br /></span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;">Bake for 30 minutes, until browned and the filling is bubbling.</span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;">Let buns cool and prepare topping. With a stand or electric hand mixer, mix all of the ingredients together until smooth and runny. Pour over buns once slightly cooled. Best eaten the day they are baked, but lasts up to 3 days.</span></span></div>
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<span style="color: #333333;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="http://www.mbakes.com/2013/11/overnight-cinnamon-buns.html" target="_blank">M Bakes</a></span><br />
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-68283069378604280802017-03-08T19:40:00.004-06:002020-04-02T09:51:08.718-05:00One-Bowl Cocoa Brownies<div class="separator" style="clear: both; text-align: center;">
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It had been a bad day. If I remember rightly, there was rain and cold and the dreariness of another schoolwork-filled day.</div>
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Mid-afternoon, I shoved aside algebra and flipped onto my back, staring at the delicately painted ceiling of our family room. Hands digging into the plush green carpet.</div>
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I let out a sigh. Mom was pottering about in the kitchen, one of her least favorite places to be. I began to rack my head for what we had to work with in the pantry, I'd started to get pretty good at throwing together last minute meals. Sometimes that meant bean dip, or a makeshift pot pie consisting mostly of freezer-burned peas. Or a kick-ass grilled cheese with a few stray cans of tomato soup.</div>
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As I began thinking about whether or not we had enough sandwich bread to make everyone grilled cheese, mom came and set on the steps in front of me.</div>
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"I think we need brownies. Warm. With ice cream."</div>
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My mom and I are different people, but many times we are very much on the same wavelength. That was the first time I'd ever had a brownie fresh from the oven, a simple scoop of vanilla on top. Each bite made every bit of grayness in that day seem like sheer perfection. Cold ice cream just chilling the steaming hot brownie to an edible temperature, its creaminess alleviating the rich chocolate. </div>
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A true love was born that afternoon. I've been obsessed with brownies (good brownies) ever since. When the craving hits, as it does my mother, really nothing else will do.</div>
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Soon after, I began experimenting. My mom had a trusty recipe, but she wanted one that would give her more of a crackle-y, shiny meringue finish on top. But the brownie itself couldn't be too fudge-y, or everyone just felt a little sick afterwards.</div>
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I made lots of brownies at home. Fudgey, cakey, and crackley. All were devoured happily.</div>
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Thinking back on those family-oriented afternoon dessert sessions makes me a little nostalgic. When my mood is low and inspiration is lacking, I often find myself reverting back to one of mankind's basic necessities. A good chocolate brownie.</div>
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When your apartment is slightly in shambles and your kitchen is only so big, it's hard to take on big baking projects. I used to laminate pastry dough and make 4 layer cakes. Now, I do my best to limit dishes and avoid anything requiring an expensive stand mixer. It saddens me sometimes, but I like to view this part of my life as a challenge. I'm providing for myself, and anything I produce in this tiny kitchen is a feat in itself. But it must always be good, and worth my time.</div>
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And this, this crackle-y crusted, just the right amount of fudge-y one-pot brownie, is entirely worth your time. Served warm or cold, it's sure to please. And on this day of celebrating women, I'd like to thank my mowm for teaching me to find happiness in the gray, and how to take delight in the little things. She has always been a great provider, not just to our stomachs, but also to our psyches.</div>
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<u><b>One-Bowl Cocoa Brownies</b></u></div>
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<i>Yield:</i> one 8x8 inch pan, about 12-16 brownies</div>
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<i>Ingredients:</i></div>
<ul style="font-family: inherit; font-weight: inherit;">
<li style="font-style: inherit;">12 tablespoons unsalted butter</li>
<li style="font-style: inherit;">1 1/2 cups sugar</li>
<li style="font-style: inherit;">3 large eggs</li>
<li style="font-style: inherit;">1/2 teaspoon vanilla</li>
<li style="font-style: inherit;"><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">2/3 cup cocoa powder</span></li>
<li style="font-style: inherit;">1 cup flour</li>
<li style="font-style: inherit;">1/2 teaspoon salt</li>
<li><span style="font-style: inherit;">Heaping 1/2 cup chocolate chunks </span><i>(optional)</i></li>
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Directions:</i><br />
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<span style="background-color: white; font-family: inherit;">Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 inch square baking pan and line with parchment paper. Grease the parchment and set aside.</span></div>
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<span style="background-color: white; font-family: inherit;">Set a medium-sized saucepan over medium heat and melt the butter until hot and bubbly (but not browning). Next, add the granulated sugar and vanilla. Stir well with a wire whisk for about a minute (really go at it, this will create that flaky layer!). Turn off heat. Then, whisk in the eggs one at a time, beating very well after each addition. Remove from heat.</span></div>
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<span style="background-color: white; font-family: inherit;">Whisk in the cocoa powder until combined. Add the flour and salt, stir/fold in well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks <i>(if using)</i> and stir gently to fold them into the batter.</span></div>
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<span style="background-color: white; font-family: inherit;">Pour batter into the previously prepared baking pan and smooth out. Bake at 350 degrees F for 25-40 minutes. A toothpick or sharp knife inserted into the center should come out with a few moist crumbs attached. If there's still raw brownie batter on the toothpick, give it a few more minutes. Cool completely, or at least 20 minutes before serving.</span></div>
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<span style="background-color: white; font-family: inherit;">Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces. Store cooled leftovers in an airtight container.</span></div>
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<span style="background-color: white; font-family: inherit;"><i style="font-weight: bold;">Sources:</i> heavily adapted from <a href="http://www.goodlifeeats.com/recipe-exchange-simplest-homemade-brownies" target="_blank">Good Life Eats</a></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-25125532301921812152017-02-08T14:27:00.001-06:002017-02-08T14:27:44.066-06:00Blackberry Soufflé for Two<div class="separator" style="clear: both; text-align: center;">
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I can't believe how little I've dabbled in the souffle world. After my first experience with it in this <a href="http://www.indigoscones.com/2013/05/raspberry-lemon-grapefruit-souffle.html" target="_blank">old blog post</a>, you'd think I'd be trying a new recipe every week or something. But yeah, no, 4 years have gone by and I totally forgot that souffles/puddings/puds were even a thing. Mistake, you guys, big mistake.<br />
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It is so completely satisfying to whisk together a few simple ingredients and then watch the concoction just puff up into a fluffy, fruity cloud of goodness.<br />
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The dog days of winter have a lot of people down right now, which I say is 50% weather-induced and 50% post-inauguration depression. You know.<br />
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I know I've got my fair share of reasons to be down right now, but I've also got a good chunk of stuff keeping me pretty happy. With V-Day around the corner here, I thought a nice, do-able, but still impressive dessert for two might be just what we need after a really long January.</div>
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So spoon up some sugary fluff, complete with a homemade blackberry smash lining the bottom of your respected ramekins. You get some tart, sweet, and cloud-y delight to share with your boo; or you get 2 desserts to yourself. Which, in the case of a dessert that does not hold up well for more than hour and would just be annoying to halve, I think eating both helpings is the only really decent thing to do. <3</div>
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<b><u>Blackberry Souffllé for Two</u></b></div>
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<i>Yield: </i>2 small portions</div>
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<i>Ingredients:</i></div>
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<ul>
<li>unsalted butter, for greasing</li>
<li>3 tbsp. superfine (caster) sugar, divided</li>
<li>1 heaping cup fresh blackberries, plus extra for garnish (if so desired)</li>
<li>few drops of vanilla extract</li>
<li>few drops of lemon juice</li>
<li>1/2 tablespoon cornstarch</li>
<li>2 egg whites</li>
<li>powdered sugar, to dust</li>
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<i>Directions:</i></div>
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<span style="font-family: inherit;">Preheat the oven to 350 degrees F and put a baking sheet on the top shelf of the oven. Grease 2 large ramekins with butter (7-8 ounces in volume) and dust with superfine sugar.</span></div>
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<span style="font-family: inherit;">Put the berries and 1 tbsp superfine sugar in a small pan and simmer for 5-6 minutes until the fruit has broken up (help it by crushing with a wooden spoon). Whizz in a blender, then press through a fine mesh sieve into a large mixing bowl; discard the pips. Cool slightly, then stir in the vanilla extract and lemon juice. Put 1 tbsp purée into each ramekin. Mix the cornstarch with ½ tbsp cold water, then stir into the remaining purée; set aside.</span></div>
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<span style="font-family: inherit;">Put the egg whites in a clean bowl and beat with an electric mixer on slow, then medium speed. When the whites reach soft peaks, scatter over the remaining 2 tbsp sugar; beat until dense and silky. </span><span style="font-family: inherit;">Fold 1/3 of the egg white into the remaining purée, then gently fold in the rest of the egg white until combined; take care not to overmix. Divide the mixture between the ramekins, filling to the top. Smooth the surface with a knife and clean the edges with your thumb wrapped in a piece of kitchen paper, making a slight indent around the edges. </span></div>
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<span style="font-family: inherit;">Cook on the baking sheet for 10 minutes, until well risen. While baking, feel free to get some blackberries wet and then toss in some sugar to get a "sparkly" garnish effect. Dust completed soufflés with powdered sugar and sugared blackberries, serve at once.</span></div>
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<i style="font-weight: bold;">Sources:</i> adapted slightly from <a href="https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/blackberry-souffle.html">waitrose.com</a></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-2088752742928822672016-12-16T16:10:00.001-06:002016-12-16T16:10:57.822-06:00Mini Vanilla Tin Can Cake, and a Blogiversary<div class="separator" style="clear: both; text-align: center;">
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Bad and good boyfriends, up and down hormones, driving across the country, 2 different college campuses, tiny kitchen apartments, bad and good days, this blog has been around for a lot of milestones and life changes.<br />
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5 years ago today I created something that I honestly had no idea could've lasted so long. Indigo Scones has pushed my creativity, patience, and organizational skills. And I couldn't be happier with it.<br />
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This year in particular has been quite a feat for Indigo. I talked a lot in my last post about making some life changes, and pushing myself in new directions. I can't say that the pieces are really coming together yet, but I can say that I'm pretty happy. For the first time in months, I can look around at what I'm doing, and be more than okay with it. Even though I'm still penny pinching and serving a slow-moving stream of tables during this already crazy Wisconsin winter, my day job now includes making some fantastic organic doughnuts for one of the best local businesses I've ever had the pleasure to work for.</div>
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<a href="https://1.bp.blogspot.com/-0O1ismaY8OA/WFMKOnYcyWI/AAAAAAAAHWM/Io6fiuvOaXIbhzw2FOvJJJyjBAi-nk-3gCPcB/s1600/fullsizeoutput_24a7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://1.bp.blogspot.com/-0O1ismaY8OA/WFMKOnYcyWI/AAAAAAAAHWM/Io6fiuvOaXIbhzw2FOvJJJyjBAi-nk-3gCPcB/s400/fullsizeoutput_24a7.jpeg" width="306" /></a><a href="https://2.bp.blogspot.com/-xHS5PTJcwP8/WFMKQ4EGZlI/AAAAAAAAHWU/nuz9hvQmVQ4S863GCcyoqwNJWHjIssZDwCPcB/s1600/fullsizeoutput_24a9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://2.bp.blogspot.com/-xHS5PTJcwP8/WFMKQ4EGZlI/AAAAAAAAHWU/nuz9hvQmVQ4S863GCcyoqwNJWHjIssZDwCPcB/s400/fullsizeoutput_24a9.jpeg" width="306" /></a></div>
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I'm surrounded by supportive people, I work with some amazing new women I can't wait to get to know better, and in my free time I can bake/do whatever I want.<br />
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I made a good friend a rainbow layer cake for her birthday, and even though I ran out of time to fully document its glory, I figured out that the important thing is that it was so well received. I'd rather walk up to someone I love with a gleaming, lit-up birthday cake and see some happy tears than put it up on instagram searching for some "likes". I love doing what I do here, but sometimes I get so caught up in the social media and posting and whatnot that I forget that sometimes I just like to put my camera aside and bake my heart out. The results when I do that more have been so gratifying. I've been trying to do more of that, which is why you haven't been hearing from me as much.<br />
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<a href="https://4.bp.blogspot.com/-diiUX_lOEhU/WFMKTNq-6TI/AAAAAAAAHWM/6HLGYMi2Z40TTfhfFRKBW5Y483-zFqqNQCPcB/s1600/fullsizeoutput_24ae.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://4.bp.blogspot.com/-diiUX_lOEhU/WFMKTNq-6TI/AAAAAAAAHWM/6HLGYMi2Z40TTfhfFRKBW5Y483-zFqqNQCPcB/s640/fullsizeoutput_24ae.jpeg" width="486" /></a></div>
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But I'll be darned if I let 5 years of blogging slip on past me. This needs to be commemorated. While I'm a bit short on time and good health this week, I did find some stamina to throw together this tiny little cake for you. I've been wanting to try baking a tin can cake for awhile, and I'm so happy with how it came out. It's beyond adorable, requires no mixer, minimum dishes, and you can have done and decorated within 90 minutes.</div>
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<a href="https://1.bp.blogspot.com/-Y79Jp55wDqw/WFMKXQsSq4I/AAAAAAAAHWM/fGHylmcEssotAswUvfzGIYuwf94sffSmgCPcB/s1600/fullsizeoutput_24b3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://1.bp.blogspot.com/-Y79Jp55wDqw/WFMKXQsSq4I/AAAAAAAAHWM/fGHylmcEssotAswUvfzGIYuwf94sffSmgCPcB/s640/fullsizeoutput_24b3.jpeg" width="486" /></a></div>
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Playing around with slicing it was purely decorative. You'd best believe that I just ended up savagely digging a fork into this while watching Friends on my laptop.</div>
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<a href="https://3.bp.blogspot.com/-lAqk9lkOBNo/WFMKa06ZeoI/AAAAAAAAHWM/6vo6Pqu_8eoJMhgY-M_qo9xdGey9fpwRwCPcB/s1600/fullsizeoutput_24bb.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://3.bp.blogspot.com/-lAqk9lkOBNo/WFMKa06ZeoI/AAAAAAAAHWM/6vo6Pqu_8eoJMhgY-M_qo9xdGey9fpwRwCPcB/s640/fullsizeoutput_24bb.jpeg" width="486" /></a></div>
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So, if you're bored, have a sugar craving, or just want to make someone's day...make a little tin can cake. I just threw together a quick cream cheese frosting to smear between the layers, but you can use whatever you want! </div>
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Thanks to everyone who's supported Indigo Scones this far in her career, I can't wait to see where this blog follows me next. <3</div>
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<a href="https://1.bp.blogspot.com/-bZE6PNVOW04/WFMKaGwAZqI/AAAAAAAAHWM/q6oFILhtdnwF27eTMlP6hxBGhaRJV5FGgCPcB/s1600/fullsizeoutput_24ba.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-bZE6PNVOW04/WFMKaGwAZqI/AAAAAAAAHWM/q6oFILhtdnwF27eTMlP6hxBGhaRJV5FGgCPcB/s400/fullsizeoutput_24ba.jpeg" width="266" /></a><a href="https://3.bp.blogspot.com/-McfK7FLUwEg/WFMKeqskvnI/AAAAAAAAHWM/6HB6Alt-OqUMm0A0kciNRB_JsIR5sMAnACPcB/s1600/fullsizeoutput_24bf.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-McfK7FLUwEg/WFMKeqskvnI/AAAAAAAAHWM/6HB6Alt-OqUMm0A0kciNRB_JsIR5sMAnACPcB/s400/fullsizeoutput_24bf.jpeg" width="266" /></a></div>
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<b><u>Mini Vanilla Tin Can Cake</u></b></div>
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<i>Yield:</i> one mini 3-layer cake</div>
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<i>Ingredients:</i></div>
<ul style="font-family: inherit;">
<li>1 egg white</li>
<li>2 tablespoons sugar</li>
<li>2 tablespoons butter, melted</li>
<li>1 teaspoon vanilla extract </li>
<li>¼ cup flour</li>
<li>¼ heaping teaspoon of baking powder</li>
<li>pinch of salt</li>
<li>1½ tablespoons milk</li>
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<i>Directions:</i><br />
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<div class="ERSInstructions" style="box-sizing: border-box; line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
<span style="font-family: inherit;">Preheat oven to 350 degrees. Spray a 15oz tin can with cooking spray and dust with flour, tapping to shake out any excess. Trace and cut out a round of parchment paper and place it in the bottom of the can. Spray and flour that as well.</span></div>
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<span style="font-family: inherit;">In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder, and salt and stir until smooth. Stir in milk. Pour batter into can.</span></div>
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<span style="font-family: inherit;">Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Let cool in can completely, then invert cake and slide it out of the can (this can take a little tapping and shaking to encourage the cake to slide out). Slice the top off to level it, slice it into layers, and frost as desired.</span></div>
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<span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="http://www.thebakerchick.com/2012/03/mini-tin-can-birthday-cake-birthday-cake-marshmallows-and-a-giveaway/" target="_blank">The Baker Chick</a>,</span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-67851594826434344262016-10-24T21:59:00.000-05:002016-10-24T21:59:59.761-05:00Extra Dark Brown Butter Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-YfCxcBnB0Yw/WAkbEXxt_oI/AAAAAAAAHSs/ORAsa7DYPWgN3BrDGb1c3BYggiB6XJueQCPcB/s1600/_MG_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://1.bp.blogspot.com/-YfCxcBnB0Yw/WAkbEXxt_oI/AAAAAAAAHSs/ORAsa7DYPWgN3BrDGb1c3BYggiB6XJueQCPcB/s640/_MG_0071.jpg" width="486" /></a></div>
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I thought I'd found it. I'd been to every advisor, run through every career test, and taken a wide variety of classes. Walking down the stairwell of a library, I sent a group text to my family, trying to be happy with the announcement of my double major after so many undeclared semesters.</div>
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Seconds after I reread the text, I stopped walking. None of it felt genuine, none of it felt like me. I saw books I didn't want to read, people I couldn't seem to fit in with or relate to, and so so much quiet stress bouncing around the numerous floors of the building. Students in literal cells surrounded by books cramming their brains with something, all in an effort to make it in this world.</div>
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I don't even know what making it means anymore. A good job? High-paying salary? A resume? A degree?</div>
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<a href="https://2.bp.blogspot.com/-5_7-YmD8oT8/WAka-ftlShI/AAAAAAAAHSs/dUu0A5bF4hElUSiGXe0VFb2NsFZW8TUdACPcB/s1600/_MG_0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-5_7-YmD8oT8/WAka-ftlShI/AAAAAAAAHSs/dUu0A5bF4hElUSiGXe0VFb2NsFZW8TUdACPcB/s640/_MG_0065.jpg" width="486" /></a></div>
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But I shrugged it off. You're crazy, Ellen! Just overthinking all of it. You love learning, this next year will be so great for you now that you've declared something. You never try hard enough to get involved, just suck it up.</div>
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Fast forward exactly 4 months. A week into my classes I came out a crippled mess that was no semblance to any Ellen I've ever known myself to be.<br />
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It's complicated. But it's also not. After 2 years of schooling and already taking one year off, I'm back where I started. I have no idea what to do.</div>
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<a href="https://3.bp.blogspot.com/-qfeZ6lEMVU0/WA7IrrNZFLI/AAAAAAAAHTA/byWOzxJtP_0qzj-chJBD_ITtwW3cdSHqQCLcB/s1600/IMG_3181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://3.bp.blogspot.com/-qfeZ6lEMVU0/WA7IrrNZFLI/AAAAAAAAHTA/byWOzxJtP_0qzj-chJBD_ITtwW3cdSHqQCLcB/s400/IMG_3181.JPG" width="338" /></a><a href="https://3.bp.blogspot.com/-QKMetxw_NbE/WAka84_3GpI/AAAAAAAAHSs/TKm-69UWMboBMLRV6l03HzbrFtc5bH4zQCPcB/s1600/_MG_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://3.bp.blogspot.com/-QKMetxw_NbE/WAka84_3GpI/AAAAAAAAHSs/TKm-69UWMboBMLRV6l03HzbrFtc5bH4zQCPcB/s400/_MG_0066.jpg" width="306" /></a></div>
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I spent high school partially on the internet and with my nose in a cookbook. If I wasn't doing that I was in the kitchen making treats for friends with my own catering business. </div>
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If you've been reading this blog for any number of months/years, then you know I'm not kidding. Making the hurdle into college basically shut down the regularity this blog/space had. Anytime I was studying I would inevitably hop on here and browse through all my hard work and photographs and feel like I was mourning something.</div>
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I don't like to think that I made a wrong decision somewhere, I don't really believe that at all. I believe everything I've done up to this point has made me a stronger and more capable human, if sometimes a little bit embittered.</div>
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<a href="https://3.bp.blogspot.com/-t_2p4hpmqwU/WAkbJPnk_pI/AAAAAAAAHSs/aZslBYfB3kAxJGd2mA1GAmFRZ8IdaUa4QCPcB/s1600/_MG_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://3.bp.blogspot.com/-t_2p4hpmqwU/WAkbJPnk_pI/AAAAAAAAHSs/aZslBYfB3kAxJGd2mA1GAmFRZ8IdaUa4QCPcB/s640/_MG_0076.jpg" width="486" /></a></div>
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All that said, I'm lost. I don't feel the draw towards academia at all, but it gives me an eery feeling when literally everyone else my age is surrounded by midterms and textbooks and filled to the brim with complaints about it. I feel like I'm cheating, or being lazy, especially since my grades were nearly always top notch. But the fact is I don't know what I want with school at all, and I'd rather figure that out before I jump back in, if I jump back in.</div>
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So in my drifting, I've been searching for some words. For someone in a similar situation. Whether that's a fictitious character in a novel, a blog post, a pinterest quote, a show on Netflix...I'm desperate for some affirmation.</div>
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But, guess what, I'm never going to find that. Affirmation about my own life decisions can only come from me. So I'm biting the bullet and putting my whole messy quandary up here because I want somebody else also in an indecisive situation to also be able to see this and take comfort in the fact that they aren't the only ones struggling. We all are. I have yet to meet a person that really knows what they're doing or if they're doing it "right".</div>
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<a href="https://4.bp.blogspot.com/-51tBVAwKP_s/WAkbOY--3KI/AAAAAAAAHSs/T9FQQiiIz3QOOCbuYgJSqFxYBMdXQff4ACPcB/s1600/_MG_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://4.bp.blogspot.com/-51tBVAwKP_s/WAkbOY--3KI/AAAAAAAAHSs/T9FQQiiIz3QOOCbuYgJSqFxYBMdXQff4ACPcB/s400/_MG_0084.JPG" width="306" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWFGHJzYZeSOsUSixdXDWPUrA-2LTGlpIyJLXbPngx3MD5k8TzijeQnrTBwmhDr4S1ufeCLwJkt7SsMmi1z_GwXYJmjStUqiW7DeVRAsHFFYhVWcIRbrop6E70zhMeUXA1i_rQRmvmHYP/s1600/IMG_3194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWFGHJzYZeSOsUSixdXDWPUrA-2LTGlpIyJLXbPngx3MD5k8TzijeQnrTBwmhDr4S1ufeCLwJkt7SsMmi1z_GwXYJmjStUqiW7DeVRAsHFFYhVWcIRbrop6E70zhMeUXA1i_rQRmvmHYP/s320/IMG_3194.JPG" width="320" /></a></div>
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Nope, I don't know a lot at this point. But if there's one thing I do know it's that brown butter and dark brown sugar and an extra pinch of salt can make an absolutely fantastically deep and wonderful cookie.</div>
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That was a lot of adjectives in what is definitely a run-on sentence, but describing these snickerdoodles to you absolutely requires breaking a few grammar rules. Because honestly, at this point, I'm a little tired of regulations and societal expectations.</div>
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So I just sit on my bedroom floor and eat half a dozen cookies and hope something brilliant comes to me pretty soon. But if it doesn't, I'm willing to recreate these incredibly soft cookies as many times as necessary just so they can fill my tiny kitchen with their cinnamon-y comfort.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYP71avO4kp1DLYf_9xYW2wxL21DghyphenhyphenzSAju4iWF57_g5-tNA1V2iUOX285vkZVOPOqSCbV6du6CEY-QNNMX2Q11JZpPmEScFycEEGT5GodO8x1QPyx_ZV177GuD2K9v4v7diUBB31Teqv/s1600/_MG_0079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYP71avO4kp1DLYf_9xYW2wxL21DghyphenhyphenzSAju4iWF57_g5-tNA1V2iUOX285vkZVOPOqSCbV6du6CEY-QNNMX2Q11JZpPmEScFycEEGT5GodO8x1QPyx_ZV177GuD2K9v4v7diUBB31Teqv/s640/_MG_0079.jpg" width="486" /></a></div>
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<b><u>Extra Dark Brown Butter Snickerdoodles</u></b></div>
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<i>Yield:</i> about 2 dozen small cookies</div>
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<i>Ingredients:</i> </div>
<ul><span style="font-family: inherit;">
<li>1 stick plus 3 tablespoons unsalted butter </li>
<li>1 cup dark brown sugar, packed</li>
<li>½ cup white sugar</li>
<li>1 egg plus 1 egg yolk</li>
<li>2 teaspoons vanilla extract</li>
<li>2 cups plus 2 tablespoons all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>½ teaspoon salt</li>
<li>3 tablespoons sugar</li>
<li>1 tablespoon cinnamon</li>
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<span style="background-color: white; color: #222222; font-size: 16px;"><i>Directions:</i></span></div>
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<span style="font-family: inherit;">Preheat oven to 325 F and line two baking sheets with parchment paper.</span></div>
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<span style="font-family: inherit;">Place the butter in a small saucepan and heat over medium-low heat until you hear it starting to pop/sizzle. Heat continually, swirling the pan occasionally, until the sizzling starts to subside. Once it does, the butter will begin to brown, you then remove it from the heat and pour it into the bowl of your stand mixer or a large mixing bowl to cool down for a few minutes.</span></div>
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<span style="font-family: inherit;"><br />With an electric mixer, stand mixer, or just a whisk, mix in the sugars until smooth and well combined. Add the egg, yolk, and vanilla, and mix until smooth. In a separate bowl, combine the dry ingredients. Gradually add them to the wet ingredients and mix until just combined.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Combine the 3 tablespoons of sugar and cinnamon in a shallow dish. Scoop dough into equal 1 inch sized portions, roll into balls and coat in cinnamon sugar. Place dough balls an inch apart on cookie sheets.</span></div>
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<span style="font-family: inherit;"><br />Bake for 10-12 minutes or until bottoms of the cookies are golden. Right after coming out of the oven, gently pat the tops of the cookies with a spatula to flatten and add some extra cracks. Cool and then enjoy!</span></div>
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<span style="font-family: inherit;"><i style="font-weight: bold;">Sources:</i> adapted from <a href="http://www.thebakerchick.com/2013/03/salted-brown-butter-snickerdoodles/" target="_blank">Baker Chick</a></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-89516499283214847232016-10-03T21:29:00.000-05:002016-10-04T13:50:22.200-05:00Roasted Parmesan Acorn Squash with Golden Smashed Potatoes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-ggcat4c8GrA/V_MHHdCVpgI/AAAAAAAAHRI/Xvi3URR9KUQsT5YNUc6_X1KuoxJNLjuNQCEw/s1600/_MG_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-ggcat4c8GrA/V_MHHdCVpgI/AAAAAAAAHRI/Xvi3URR9KUQsT5YNUc6_X1KuoxJNLjuNQCEw/s640/_MG_0057.jpg" width="484" /></a></div>
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I saw a lot of my summer through rose-colored glasses. </div>
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But now, autumn is telling me that as beautiful as those rose-tinted moments were, everything was not as it seemed. That's the thing about seeing the world through a tinted lens, it's short-term, and more often than not hides a fairly black and white reality.</div>
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I hope someday that I can say I don't regret the decisions I had to make when those rose-tinted glasses were cruelly snatched from my face. I spent a series of days/weeks holding the shards of what once was, and ultimately had to realize that it was never anything at all. Friends fade, relationships dwindle, and future plans take a different turn. And while those rosy moments shine on when we smell certain things and drink certain drinks, ultimately we know that they can never live again, and maybe they never really even did.</div>
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And that is sad, and I'm sorry it is sad and that this post comes across as quite sad, too. But this is autumn, and while I'm still stinging from the cuts of broken rosy glass, I can't help but find comfort in seasonal recipes while everything around me tucks away its greenery and embraces the bittersweet change that the north wind can bring. </div>
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Right now, taking care of myself means learning to wield a knife again. It means buying myself good food and eating it. It means that I am worth the effort of grocery shopping and a simple, but elegant meal. And if that's as far as I get right now, then goddamnit I'm doing pretty good. </div>
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I thought I had nothing in the way of real people food during a particularly dreary afternoon/late morning. Then I found the acorn squash I bought nearly 2 months ago, weeks before I waved goodbye to my very first apartment and embraced my old roommate. I found onions and garlic and potatoes that I bought on a whim when the neighborhood grocery store opened. The feel and look of a Yukon Gold is nothing short of magical to someone who likes potatoes as much as I do. Then there was the container of shaved parmesan I purchased when I decided that a bit of flavor would do me good, and the half sticks of butter I got to make my ex's parents a cheesecake.</div>
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Call me crazy, but every ingredient in here has some kind of story. And somehow in combining all of them, it made a little temporary balm for a weary soul and hungry stomach.</div>
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I know I've gotten pretty hoity-toity on this blog about cooking for scratch and making your own caramel and whatever, but the reality of it is that sometimes it's really damn hard to even get yourself out of bed, let alone fix yourself a meal that you know only you will eat.<br />
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But that's why this is important. These potatoes, this squash, you slicing up a couple of onions, it's important. <br />
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Keep eating, cook your way through the seasons and the curveballs life continually tosses. No matter how simple the meal is, it matters, because you matter.<br />
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Apologies for the inadvertent depth this post ended up reaching, but I'm pretty deep in the feels these days and I've really missed this outlet. I'm glad to come back to it, hopefully next time will include less morose wonderings and more chocolate <3<br />
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<b><u>Roasted Acorn Squash with Golden Smashed Potatoes</u></b><br />
<i>Yield:</i> Enough to feed you for a few days<br />
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<i>Ingredients:</i><br />
<ul>
<li>1 acorn squash</li>
<li>2 small onions</li>
<li>2 giant cloves of garlic, divided</li>
<li>olive oil</li>
<li>seasonings of your choice</li>
<li>parmesan</li>
<li>4 Yukon gold potatoes</li>
<li>tablespoon of butter</li>
<li>a bit of sour cream or greek yogurt</li>
</ul>
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<i>Directions:</i><br />
Preheat your oven to 375 degrees F and line a rimmed sheet pan with tinfoil.<br />
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Prep your potatoes by washing them and cutting them into chunks, throw these chunks into a medium pot and cover with water and add a dash of salt.<br />
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With a large, sharp knife, cut your acorn squash in half so you can scoop out the innards/seeds with a big spoon. Then proceed to cut your squash into pieces/chunks/slices, whatever you like. (Word of advice, I did not cut the rind off of my squash pieces and while that's fine, it's definitely not edible and kind of annoying to slice off of each individual piece as I'm eating it, so maybe slice yours off.)<br />
Peel and slice your onions into thin rings, then mince a clove of garlic. Toss everything together on a sheet pan with a generous pouring of olive oil and seasonings of your choice (I used chili powder, cumin, salt, pepper, garlic powder, and some thyme). Throw the sheet pan into the oven and bake for 20-30 minutes, until tender. In the last 10 minutes of baking, open the oven and sprinkle some parmesan on top to let it melt and meld with the squash.<br />
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While the squash is roasting, place your pot of potatoes on to boil. Once the water is boiling maintain a steady boiling simmer and continue until your potatoes are tender (i.e. can be stabbed easily with a fork). While the potatoes boil mince your other clove of garlic. Once the potatoes are done, place in a bowl and immediately throw in your garlic, sour cream, salt/pepper, sour cream/yogurt, and even a dash of ranch if you're feeling fancy. Oh, and parmesan, absolutely throw in some parmesan. Amounts are up to you, you need only smash your potatoes to your desired consistency. <br />
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At this point the squash should be done and cooling, and you need only to greedily heap your plate with everything you just made. Good job, you have a meal.<br />
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<i style="font-weight: bold;">Sources:</i> an Ellen original<br />
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-16137455356058803392016-06-21T16:34:00.001-05:002016-06-21T16:34:04.028-05:00Coconut Sticky Rice with Mango<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-sdPrYtEYWrk/V2MSHZT1AGI/AAAAAAAAHOQ/erE-FI1PMbUG02e8DK6vOK3hMc4zpezfwCKgB/s1600/_MG_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://3.bp.blogspot.com/-sdPrYtEYWrk/V2MSHZT1AGI/AAAAAAAAHOQ/erE-FI1PMbUG02e8DK6vOK3hMc4zpezfwCKgB/s640/_MG_0006.jpg" width="486" /></a></div>
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I'd forgotten how much I like the process of things. Things meaning food, and the making thereof. I feel like coming out of school I was a directionless, lifeless mess that needed a solid month of detox. Finals and life happenings whooped me real good.</div>
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This meant that my kitchen suffered a little bit. I had just dropped a solid amount of money on a new computer, I was spending a couple of weeks working 2 jobs while I was working on putting in my two weeks as a barista, and then I spent a lot of time stressing out over how on earth I was going to make a living off of tips by shoving burgers at people's faces. Also, do I know where or whom I'll be living with once my lease ends in August? Nope. Sure don't.</div>
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I'm figuring it out.</div>
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<a href="https://2.bp.blogspot.com/-HfxfR2NVHAc/V2MR4WDiNPI/AAAAAAAAHOQ/-nYE-L0mBRE1m-Iwkx_0-CoiaCXLgrv4ACKgB/s1600/_MG_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-HfxfR2NVHAc/V2MR4WDiNPI/AAAAAAAAHOQ/-nYE-L0mBRE1m-Iwkx_0-CoiaCXLgrv4ACKgB/s640/_MG_0003.jpg" width="486" /></a></div>
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But all that crud aside, this is my mental health summer. Even though I'm working 6 days a week my schedule is still fairly flexible, and Sundays are always my chill day. And that's been hella nice. Once my brain calmed down and I got back into a yoga routine, I started to relax a bit more. I've been making time for friends and fam, but also learning to enjoy time by myself.</div>
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And so I've gotten back into the process. It started with a humble loaf of banana bread that I brought into work with me one night. Servers and bartenders alike gobbled it up, and it made me remember how much I love making and sharing kitchen creations. It also made me remember the summer I spent in Arizona, where I made a whole lot of creations but had very few people to share it with. Backtracking to those days, sticky rice and mango came up. I distinctly remember my aunt leaving the recipe out for me when she was at work, and being unemployed and bored, naturally I made it.<br />
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If you recall, this dessert was not only delicious and perfect for a hot summer day, but it was also the icebreaker between me and and basically the only friend I made that summer, <a href="http://www.indigoscones.com/2014/07/ice-cream-with-coffee-grounds-gelato.html" target="_blank">Francesco.</a> Remembering all that was humbling, very humbling. It also reawakened my creative spark. Immediately I was off, hunting through Woodman's for the absolute perfect rice like a crazy lady. And damn did it feel good to be back.<br />
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So, by all means, wherever you are in your life this summer, make this rice. Maybe take a heaping portion to your next door neighbor, even if he doesn't speak your language. Maybe eat it for breakfast, cold and from the fridge, before you rush off to work. I just can't tell you how therapeutic it is to wash rice, let the grains flow from your fingers, and then steam it. This dessert is simple but it does take some time, so plan accordingly.</div>
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I'm off to continue my summer meanderings, including but not limited to sunbathing, speaking broken Spanish thank you's to the kitchen staff and dishwasher for making tacos for the servers on slow Tuesday nights, nods of solidarity to fellow restaurant employees as we cross paths wheeling trash to the communal dumpsters, getting frustrated with bad tippers, wrestling with class schedules, creating fantastic inside jokes with new friends, etc.</div>
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Take after this rice and soak up these lovely summer days while you can.</div>
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<u style="font-weight: bold;">Coconut Sticky Rice with Mango</u></div>
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<i>Yield:</i> serves 6</div>
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<i>Ingredients:</i></div>
<span style="font-family: inherit;"><ul>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/2 cups glutinous (sweet) rice*</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/3 cups well-stirred canned unsweetened coconut milk</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/3 cup plus 3 tablespoons sugar</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/4 teaspoon salt</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 tablespoon sesame seeds, toasted lightly (or shredded coconut is also delicious for a topping)</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 large mango, peeled, pitted, and cut into thin slices (at least 24)</span></li>
</ul>
</span><div>
*Rice should be quite opaque, meaning it's not as translucent as other grains. That being said, don't stress about it too much, any good white, short-grain rice will do in a pinch. The brand I used was <a href="http://www.ishopindian.com/three-horses-sweet-thai-rice-sanpatong-pr-25603/">Three Horses Sweet Thai Rice</a>.</div>
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<i>Directions:</i></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a medium bowl wash rice well in several changes of cold water until water is clear (Mine never got totally clear, but after about 8 washes there was a noticeable difference in the clarity.). Cover the rice in cold water and cover with plastic wrap, let soak overnight at room temperature.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Drain rice well in a fine mesh sieve (Alternatively, a colander and cheesecloth also works well.). Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). </span></span><span style="background-color: white; font-family: inherit; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.</span></div>
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<span style="background-color: white; font-family: inherit; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds or coconut. Divide mango slices among plates.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></span></span></div>
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<span style="background-color: white;"><i style="font-weight: bold;">Sources: </i>Lightly adapted from <a href="http://www.epicurious.com/recipes/food/views/sticky-rice-with-mango-12066" target="_blank">epicurious.com</a></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-44832393530542294872016-04-29T13:16:00.000-05:002016-05-04T10:33:50.900-05:00Salted Chocolate Peanut Butter Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-thIetCRky2s/VyOZY3Xi7rI/AAAAAAAAHMA/c5-ByQuBy9kmi55NUZo13Dtyu_3NYUj5ACKgB/s1600/_MG_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://2.bp.blogspot.com/-thIetCRky2s/VyOZY3Xi7rI/AAAAAAAAHMA/c5-ByQuBy9kmi55NUZo13Dtyu_3NYUj5ACKgB/s640/_MG_0015.jpg" width="486" /></a></div>
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I'm winding down fast, folks. I love school, learning, and all that fun stuff--but the tail end of this semester is absolutely relentless with all of its decisions, expectations, and unpredictable happenings. Caught in these situations, I tend to overeat and feel very numb. Class notes are a thing of the past, and even scrolling through happy Pinterest things doesn't appeal to me. I have projects on projects and I'm not doing anything. Whoops. Enter Spotted Cow and Gilmore Girls, and lots of sweet potato fries.</div>
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But between these bouts I'm generally pretty productive. Sunday night, for example, I spent on the 3rd floor of the library, and I mean literally cross-legged on the floor, studying until I couldn't physically see and the place was closing. </div>
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Balance, balance.</div>
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<a href="https://3.bp.blogspot.com/-bqIFWgffMwo/VyOZQZ9W2-I/AAAAAAAAHMA/yjVNYsK_a-IFKgiBY8-sv1qxJq7753WPQCKgB/s1600/_MG_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://3.bp.blogspot.com/-bqIFWgffMwo/VyOZQZ9W2-I/AAAAAAAAHMA/yjVNYsK_a-IFKgiBY8-sv1qxJq7753WPQCKgB/s640/_MG_0002.jpg" width="486" /></a></div>
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It's been difficult finding baking inspiration, particularly in my teeny apartment kitchen that's generally full of friends and roommates and a whole lot of garlic action. I find myself sort of automatically telling people that baking is what I do for fun and to relax, even though I haven't actually frosted a cupcake in a solid 6 months.<br />
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Finallyyy one day I got out of lecture, the sun was shining, and I had to make my why over to the following scheduled class discussion. I started walking, turned to my classmate and said I was out, and then caught the next bus home. I was so sick of calculating participation points, talking about all these different "-isms" and how they relate, that I just up and bailed.<br />
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Whoops. But not. Cuz these brownies were the result.<br />
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And in the spirit of such rebellion, here I am writing this blog post instead of doing the other 8 million things I should be doing before I go and work the rest of my Friday away, thanks to the apartment showing that stood me up and effectively wasted my morning. These brownies were born out of desperation, you could say. I was an improvising whirlwind the afternoon I made these, and I even used my roommate's Nutribullet to make a rough powdered sugar. Fun fact, you can do that with granulated sugar in a pinch. <br />
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And now we go back to real life, with a brownie. <br />
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Here's to more goods coming your way soon <3<br />
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<b><u>Salted Chocolate Peanut Butter Brownies</u></b><br />
<i>Yield:</i> about 12 brownies<br />
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<i>Ingredients for the brownie:</i><br />
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<ul>
<li>8 tablespoons (1 stick) unsalted butter</li>
<li>6 ounces chocolate, coarsely chopped</li>
<li>1 teaspoon instant coffee or espresso powder (optional)</li>
<li>3/4 cup granulated sugar</li>
<li>3 large eggs</li>
<li>1 teaspoon pure vanilla extract</li>
<li>2/3 cup all-purpose flour</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>coarse sea salt, for topping</li>
</ul>
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<i>Ingredients for the peanut butter topping:</i><br />
<br />
<ul>
<li>4 tablespoons unsalted butter, melted</li>
<li>1/2 cup powdered sugar</li>
<li>3/4 cup smooth peanut butter </li>
<li>1/4 teaspoon salt</li>
<li>1/2 teaspoon vanilla extract</li>
</ul>
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<i>Directions:</i><br />
Preheat oven to 325 degrees F. Grease an 8x8 inch baking pan and line with parchment paper, grease the parchment as well.<br />
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In a small bowl, whisk together the flour, baking powder, and salt.<br />
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Boil two inches of water in a medium saucepan. Combine butter, chocolate, and coffee powder in a heat proof glass or metal bowl and place over the simmering water. Stir constantly until the chocolate and butter are melted. Remove the bowl from the heat and let the mixture cool slightly. Stir in the vanilla (or, in my case, some spiced rum I had on hand...).<br />
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Whisk granulated sugar into the chocolate and butter mixture. Then, fully ensuring that the chocolate mixture isn't too warm still, begin to whisk in the eggs one at a time. Fold in the flour mixture and spoon into prepared pan.<br />
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To make the peanut butter mixture, whisk together peanut butter, melted butter, powdered sugar, salt, and vanilla until smooth. From here you can either pour the mixture on top of the brownie batter and use a butter knife to swirl the two together, or you can pour it into a large ziploc bag to and pipe it on top of the brownie batter before swirling. Sprinkle the top with coarse sea salt before popping into the oven.<br />
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Bake for 40-45 minutes, or until a skewer/toothpick inserted comes out with just a few moist crumbs (but not straight up liquid-y batter). Let cool for about 30 minutes before noshing.<br />
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<i style="font-weight: bold;">Sources: </i>adapted from <a href="http://joythebaker.com/2010/12/chocolate-peanut-butter-pretzel-brownies/" target="_blank">Joy the Baker </a>(aka queen)<br />
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-79710904527845740602016-03-09T11:34:00.000-06:002016-03-09T11:34:02.591-06:00Malted Milk Rice Krispies<div class="separator" style="clear: both; text-align: center;">
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FRIENDS. I'm writing I'm writing I'm not writing a paper, I'm not writing because I have to, I'm not writing to be persuasive or grammatically correct or to utilize my critical thinking skills I'm just WRITING. I'm writing because I want to talk to you and I want to wax poetic about things like rice krispy treats.<br />
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I missed you.<br />
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I've had a hella couple of weeks. Obligations on top of homework on top of just really frustrating things that kept happening. So I'm giving myself this evening off. I stayed away from tear-inducing paper brainstorming sessions and went to some office hours instead. I did some awkward socializing I really didn't want to do and talked to some alumni about their experiences studying a foreign language while eating provided refreshments. I goofed around with classmates and spoke up during discussion sections even when I wasn't super confident. I went home for meals to play with the cat and laugh with my awesomesauce roomie. I kinda liked today, taking it easy was nice. And much needed.<br />
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But these krispies were not made during a time of take-it-easiness. In fact, these were made months ago...wowza. However, they do have some fond memories attached to them. On a texture note, personally I found them to be best when microwaved for just a bit once they've been chilling on your counter for a day or two. Then, if it all possible, you should eat them fairly later in the evening in your living room after a fun, if long night out. Your cat will probably meow/beg at you, and that's fine, just don't forget to share with the good friend you have crashing on your cheap futon.<br />
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Late at night with friends is definitely the best time to consume these sweet, malty, and lightly salted treats. Because the malted milk will remind you of your dad, and how he taught you the three best ice cream toppings (although <i>definitely</i> not altogether...): Magic Shell, Creme de Menthe, and Malted Milk Powder. You'll sit and ruminate on this, and get all serendipitous. And in your mildly buzzed state you can discuss this with said friend crashing on your futon, while a cat rubs against your legs and purrs.<br />
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If you can't finish this rich little treat, wrap it up and save it for the morning that's coming in just a few hours. Go to bed, savoring this slightly fancier version of a treat you have always always <i>always</i> loved so much, and don't forget your water bottle because you will be very thirsty very soon. Sleep, dream. And then the next day, go to brunch with your friend and drink coffee or tea. Eat great food in a small place that smells amazing. Accept that it's the end of the weekend, and believe that you can accomplish all that you have to this week. Remember that college is for learning, but also very much for making memories and having fun. As you tidy up after your friend, give him a bagful of rice krispy love to share with his roomies. Also, thank Joy the Baker for an amazing recipe you managed to find a 30 minute time window for to throw together and photograph.<br />
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Keep baking, keep piano playing, keep writing, keep doing whatever you have to do to keep yourself in a healthy state of mind. That is so much more important than whatever else you're putting ahead of it. Because hey! You never know where those quirky little habits can take you. They may even get you <a href="http://www.dailycardinal.com/article/2016/01/cooking-college-easy-overnight-oats" target="_blank">published in the school newspaper</a>. :)<br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Malted Milk Rice Krispies</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yield: </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">9 squares, or 12 smaller ones</span></span></div>
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<b id="docs-internal-guid-86760c72-5c6e-c846-df31-e1ef32401481" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b></div>
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<span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredients:</span></span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">6 tablespoons unsalted butter</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">8 cups mini marshmallows + 2 cups mini marshmallows</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/4 teaspoon salt</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">6 cups rice cereal</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/3 cup malted milk powder</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup coarsely chopped Whoppers candy</span></span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Coarse sea salt, for topping</span></span></div>
</li>
</ul>
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<span style="background-color: white; color: black; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Directions:</span></span></div>
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<span style="background-color: white; color: #141823; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">In a large saucepan over medium heat, melt the butter. Melt butter until it begins to crackle and sizzle. This means the water is cooking out of the butter and the butter will begin to brown. Add 8 cups of marshmallows to the melted butter just as it begins to brown and reduce heat to low. Add salt and stir until the marshmallows are completely melted, and the marshmallows and butter are thoroughly combined. Quickly add the rice cereal and malt powder and stir to combine. Now stir in the remaining two cups of mini marshmallows. </span></span></div>
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<span style="background-color: white; color: #141823; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Allow mixture to cool just slightly before adding 3/4 cups of the Whoppers candy. Stir until just combined.</span></span></div>
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<span style="background-color: white; color: #141823; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Press the mixture into a 9×9-inch square greased pan. Use a greased piece of wax or parchment paper to firmly press the mixture into the pan. The krispies will be thick. Press the remaining Whoppers pieces into the top of the treats. Allow to rest at room temperature until set and sliceable. </span></span></div>
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<span style="background-color: white; color: #141823; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Slice into 9 large squares or 12 smaller and wrap individually. Treats will stay fresh for up to five days.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: white; color: #141823; font-style: italic; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Sources: </span><span style="background-color: white; color: #141823; vertical-align: baseline; white-space: pre-wrap;"><a href="http://joythebaker.com/2014/06/salty-and-malty-brown-butter-treats/" target="_blank">Joy the Baker</a> </span><span style="background-color: white; color: #141823; vertical-align: baseline; white-space: pre-wrap;">and <a href="http://cookiesandcups.com/perfect-rice-krispie-treat-recipe/" target="_blank">Cookies and Cups</a></span></span></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-56711788431614355092016-01-04T11:09:00.000-06:002016-01-04T11:25:06.578-06:00Dark Chocolate Banana Breakfast Bars & 4 Years(!!)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vNc6a9uzBos/Vocr_ya95bI/AAAAAAAAHDs/zKBKA_uCSUQ/s1600/_MG_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-vNc6a9uzBos/Vocr_ya95bI/AAAAAAAAHDs/zKBKA_uCSUQ/s640/_MG_0005.jpg" width="486" /></a></div>
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I'm in a pretty solid melancholic trance these days. New Year's and Christmas, old face new faces, first semester at a new school finished with still no clear path in sight, the ups and downs involving matters of the heart. I'll admit it, I'm pretty rocked. I'm watching my parents build the house they've always wanted and will probably grow old in. I'm watching my little sis navigate her life and take care of a dog that managed to steal my heart freshman year of college when I ran back home to meet her sweet puppy face. My older sisters never cease to amaze me, watching their respective journeys over 2015 has been fantastic. I'm so glad for them and who they are.</div>
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And me? Considering the fact that this time last year I was a hot mess living in my parent's mobile home looking for a job, daydreaming about hot desert suns, and having panic attacks while filling out my college transfer paperwork, I'd say I've come pretty damn far.</div>
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<a href="http://3.bp.blogspot.com/-xIhhFU_WQys/VocsJIhVKZI/AAAAAAAAHFE/NvVVTgJOXSU/s1600/_MG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://3.bp.blogspot.com/-xIhhFU_WQys/VocsJIhVKZI/AAAAAAAAHFE/NvVVTgJOXSU/s400/_MG_0053.jpg" width="306" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Qfb-J2V1k4S18rxQNKndbdX64zuI7bGH891lpknGshQca3dM47SCo89n5fU4d4VFvkuPdtU7TEN_Cg-7scaBPbWi3c6zpzC8uF3Z2LI5pMwrzOnj_4eYIG8Zx2bSEJCAbE8CRfHZR6P7/s1600/_MG_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Qfb-J2V1k4S18rxQNKndbdX64zuI7bGH891lpknGshQca3dM47SCo89n5fU4d4VFvkuPdtU7TEN_Cg-7scaBPbWi3c6zpzC8uF3Z2LI5pMwrzOnj_4eYIG8Zx2bSEJCAbE8CRfHZR6P7/s400/_MG_0019.jpg" width="306" /></a></div>
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Also, I 100% missed my 4 year blogging mark back in December. I think if you knew about the emotional turmoil I was floundering in and my workload in both of my jobs and finals you'd definitely understand.</div>
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But that's unimportant, can we just dwell on 4 years for a second? I was just a wee 16 year old when I first hit "publish" on a post about scones that was already too in depth and really long winded. Obviously some things never really change.</div>
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<a href="http://3.bp.blogspot.com/-z9nc1yBZUkw/VocsA1VkDiI/AAAAAAAAHEA/2gCruZcmcoY/s1600/_MG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://3.bp.blogspot.com/-z9nc1yBZUkw/VocsA1VkDiI/AAAAAAAAHEA/2gCruZcmcoY/s640/_MG_0010.jpg" width="700" /></a></div>
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Something did change recently though. I got hit with writer's block and had to spend some time nursing bruised hopes and emotions. Tonight was the first time I really had the motivation to <i>do</i> this stuff. I spent nearly a month feeling suffocated by my own pressure to just write and bake and take pictures and just publish this post about banana bars that I made way the heck back in October. Or November. I forget.</div>
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<a href="http://3.bp.blogspot.com/-dvGdjK3x6u8/VocsGcbjgzI/AAAAAAAAHEw/ZDypgziDxjI/s1600/_MG_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-dvGdjK3x6u8/VocsGcbjgzI/AAAAAAAAHEw/ZDypgziDxjI/s640/_MG_0027.jpg" width="486" /></a></div>
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These simple little cake-y bars drizzled with the darkest chocolate were my saving grace when I was running out the door with nigh unto 3 minutes before my bus arrived. Keys in had, headphones around the neck, backpack weighing approximately 800000 tons, I'd half walk half run and shovel something into my face in the process. </div>
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Sometimes I'd be commuting with the same people, sometimes the bus would be so packed that those unfortunate enough to get on later in the game were literally sardined into the aisles.<br />
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What a life.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAzcqphT3TujY0SUCH1AMyETMPwFksjROuSbGKke4ZB2SD_RgkchfrZvNf9RiWCEpSrhBPHf1hl_HFvCC00QR10ShyphenhyphenKM-xJuPReLpzGDqI9_xb2DS3bvWaav2rCEji3ggTYVGjXTmtzyg/s1600/_MG_0073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAzcqphT3TujY0SUCH1AMyETMPwFksjROuSbGKke4ZB2SD_RgkchfrZvNf9RiWCEpSrhBPHf1hl_HFvCC00QR10ShyphenhyphenKM-xJuPReLpzGDqI9_xb2DS3bvWaav2rCEji3ggTYVGjXTmtzyg/s640/_MG_0073.jpg" width="486" /></a></div>
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Coming home at the end of the day I'd kick off my shoes, drop to the futon, and place my head in my hands trying not to get overwhelmed by homework, expectations, grades, the forced interactions, and the pangs of loneliness that came from being in an entirely half hearted situation.</div>
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It's hard, man. College is not something you can just ease back into, it's more like you need to drown in it for a little bit until you learn to tread water like everyone else.</div>
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<a href="http://2.bp.blogspot.com/-YmE1WUph0tY/VocsIIoHOuI/AAAAAAAAHE4/FzKtCpdqOPo/s1600/_MG_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-YmE1WUph0tY/VocsIIoHOuI/AAAAAAAAHE4/FzKtCpdqOPo/s640/_MG_0036.jpg" width="486" /></a></div>
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But, I made it. My final grades are living proof that I'm not as moronic as I thought I was, and sometimes I even enjoyed the process. Here's to more of that happening this semester.</div>
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Until then, Imma just gather my wits about me.</div>
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<a href="http://1.bp.blogspot.com/-ZBtaYU_5wYY/VocsKy2YT_I/AAAAAAAAHFY/26Qycs5mEMM/s1600/_MG_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://1.bp.blogspot.com/-ZBtaYU_5wYY/VocsKy2YT_I/AAAAAAAAHFY/26Qycs5mEMM/s640/_MG_0077.jpg" width="486" /></a></div>
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<b><u>Dark Chocolate Banana Breakfast Bars</u></b></div>
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<i>Yield:</i> about 12 bars</div>
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<i>Ingredients for the bars:</i></div>
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<ul>
<li>2 medium bananas, a bit past their prime</li>
<li>1/4 cup vegetable or coconut oil</li>
<li>1/4 cup packed brown sugar</li>
<li>1 large egg</li>
<li>1 teaspoon vanilla</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 cup flour (whole wheat would be great, I used AP)</li>
<li>1 cup old fashioned oats</li>
<li>Some chocolate chips if you fancy</li>
<li>1/4 cup fine dark chocolate (that random little chunk of goodness hiding amongst the odds and ends in your cabinets)</li>
<li>1 tablespoon peanut butter</li>
</ul>
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<i>Directions:</i><br />
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Preheat oven to 350 degrees F. Spray an 8x8 inch pan with cooking spray/grease with butter.</div>
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Place bananas into a large bowl and mash them with a fork or potato masher until only small chunks remain. With a wooden spoon, stir in the oil (if using coconut, make sure you melt it to a liquid if it's solidified on you) and brown sugar. Then stir in the egg, vanilla, and salt. Stir in the baking soda. Add the flour, oats, and optional chocolate chips and stir until just mixed, some lumps may be present but dat's okay. Spread into yer pan!</div>
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Bake for 18-22 minutes, until browned around the edges and set in the center. Cool completely before slicing.</div>
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But don't forget the drizzle! Melt the chocolate and peanut butter in a microwave safe container on 50% power in 30 second increments, stirring in between. Place melted chocolate into a piping bag or a ziploc with the corner cut off. Drizzle!</div>
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Enjoy within 2 days or freeze for up to a month (they're so good from the freezer after a minute or two). </div>
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<i style="font-weight: bold;">Sources: </i>adapted from the awesome <a href="http://www.crazyforcrust.com/2015/01/banana-breakfast-bars/">Dorothy of Crazy for Crust</a></div>
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<span id="goog_1179713872"></span><span id="goog_1179713873"></span>Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-77726793252708123722015-12-02T17:54:00.000-06:002015-12-02T17:59:14.096-06:00M&M Cookie Dough Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<span id="goog_561784708"></span><a href="http://1.bp.blogspot.com/-T98VCOtDtSY/Vk-jwrivnsI/AAAAAAAAG8s/wV4uDmFOkz4/s1600/_MG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://1.bp.blogspot.com/-T98VCOtDtSY/Vk-jwrivnsI/AAAAAAAAG8s/wV4uDmFOkz4/s640/_MG_0006.JPG" width="486" /></a></div>
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It seems conflicting that while I am pushing myself and doing my darnedest I still feel more lost than ever. It seems like poor timing that I should lose all interest in school during the time when I <i>really </i>need to be studying the most. It seems unfair that I still have no specific direction and yet everyone keeps asking about how that's going.<br />
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The life of an INFP am I righttttttt<br />
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<a href="http://1.bp.blogspot.com/-C_2z5O6vNH8/Vk-kRm344NI/AAAAAAAAG-k/wKegD2ZHaaw/s1600/IMG_2615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="http://1.bp.blogspot.com/-C_2z5O6vNH8/Vk-kRm344NI/AAAAAAAAG-k/wKegD2ZHaaw/s640/IMG_2615.jpg" width="640" /></a></div>
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I had a stellar birthday, you know, last MONTH. This semester has actually flown by. I'm tired. I'm exhausted. I want to throw all of these useless homework assignments into one huge pile and set it on fire.<br />
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Shawowza are you feeling my positive energy yet?<br />
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<a href="http://2.bp.blogspot.com/-lVk2PGypisg/Vk-jwm_wVwI/AAAAAAAAG8w/hgzOSdjrxVU/s1600/_MG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-lVk2PGypisg/Vk-jwm_wVwI/AAAAAAAAG8w/hgzOSdjrxVU/s640/_MG_0010.JPG" width="486" /></a></div>
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Let's talk about cake instead.<br />
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<a href="http://4.bp.blogspot.com/-MZOB2ti-xPU/Vk-jx2eKxZI/AAAAAAAAG9s/I9GcpveADYw/s1600/_MG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://4.bp.blogspot.com/-MZOB2ti-xPU/Vk-jx2eKxZI/AAAAAAAAG9s/I9GcpveADYw/s640/_MG_0015.JPG" width="486" /></a></div>
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I threw this together in the final hours leading up to my birthday festivities. I finished a group project and power walked my frustration off on the way to an overpriced downtown grocery store. After loading up on all the sugary things, I hopped on a bus home and also ran into my Italian professor. The whole time we spoke I was freaking out about whether or not I should try and use my sad Italian, but she was chill. <br />
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<a href="http://3.bp.blogspot.com/-CGB108puO_8/Vk-kR3vpahI/AAAAAAAAG-s/O7hLSylRyBs/s1600/IMG_2618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="http://3.bp.blogspot.com/-CGB108puO_8/Vk-kR3vpahI/AAAAAAAAG-s/O7hLSylRyBs/s640/IMG_2618.JPG" width="700" /></a></div>
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To be honest I'm finding it hard to wax poetic right now. I'm desperately trying to clear up my hormonal skin, I don't feel like I belong in any of my classes or really on campus at all, and I lose my patience with all the selfish people around me internally like 80 times a day.<br />
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And I'd be lying if I said I wasn't sitting in class scrolling through my feedly and pinterest and instagram, tearing up looking at my favorite food blogger's beautiful photos and stories and blog posts. All while I'm taking notes on psychoanalysis and freaking reflexive Italian verbs.<br />
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It hurts. I think I need a break. I hope I just need a break. I miss you guys. I miss this so much. I don't feel like me when my kitchen isn't streaked with flour and I'm not spending too much money on butter.<br />
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<a href="http://3.bp.blogspot.com/-t0zdrN17vJA/Vk-j1jyxaeI/AAAAAAAAG-U/NUW1by_Wa6I/s1600/_MG_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-t0zdrN17vJA/Vk-j1jyxaeI/AAAAAAAAG-U/NUW1by_Wa6I/s640/_MG_0041.JPG" width="486" /></a></div>
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Goshdangit there I go again! Cake, sorry. <br />
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But this cake, it helped. It was awesome to use my pans and get my hands dirty. <br />
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Let me talk you through this:<br />
<ol>
<li>Soft chocolate cake layers</li>
<li>Cookie dough ice cream nestled between said layers (courtesy of Babcock Hall ice creams)</li>
<li>Eggless m&m cookie dough pressed onto cake as a frosting.</li>
</ol>
It's essentially all of my favorite things in one bite. Shout out to <a href="http://www.yammiesnoshery.com/2015/06/m-cookie-dough-ice-cream-cake-with-hot.html">Yammie</a> for creating this devil of a cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmYblCv0cnai854KeaQORcCHj0J8UoplNz9rtLx349F5PC9n45kOWW32NwUawjxvtTQSPFFUUhOUOEW7I2Ti-KElZqubjZpIJMagO42iUywkiQpSkmOuIRAnRXOaj8dkt3DAgMaDqEILI/s1600/_MG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmYblCv0cnai854KeaQORcCHj0J8UoplNz9rtLx349F5PC9n45kOWW32NwUawjxvtTQSPFFUUhOUOEW7I2Ti-KElZqubjZpIJMagO42iUywkiQpSkmOuIRAnRXOaj8dkt3DAgMaDqEILI/s640/_MG_0029.JPG" width="486" /></a></div>
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I didn't actually enjoy a slice until the next day, per usual. It was pretty perfect, I sat in contemplative silence fueling my introvert after a long weekend of socializing. With my new candle burning, I got to reflect on how much fun I had, especially with my two sisters who drive hours to celebrate the good ol' 21st with me. I got to show them around downtown, and it was so so great. There was rum, there was cheese curds, and really dang good chili. <br />
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It was a good birthday with people that really actually matter to me, and I can't ask for much more than that.<br />
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<b><u>M&M Cookie Dough Ice Cream Cake</u></b><br />
<i>Yield:</i> one 8 or 9-inch cake<br />
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<i><span style="font-family: inherit;">Ingredients for the cake:</span></i><br />
<ul>
<li style="font-family: inherit;"><span style="font-family: inherit;">6 tablespoons butter</span></li>
<li><span style="font-family: inherit;">3/4 cup cocoa powder </span></li>
<li><span style="font-family: inherit;">3/4 cup white sugar</span></li>
<li><span style="font-family: inherit;">3/4 cup brown sugar</span></li>
<li><span style="font-family: inherit;">1 1/2 cups buttermilk</span></li>
<li><span style="font-family: inherit;">2 eggs, lightly beaten</span></li>
<li><span style="font-family: inherit;">1/2 tablespoon vanilla extract</span></li>
<li><span style="font-family: inherit;">1 cup all-purpose flour </span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1 1/2 cups cookie dough vanilla ice cream, softened (for between the layers)</span></li>
</ul>
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<i style="font-family: inherit;">Ingredients for the Cookie Dough Frosting:</i><br />
<ul style="font-family: inherit;">
<li><span style="font-family: inherit;">1 stick of butter (1/2 cup), softened</span></li>
<li><span style="font-family: inherit;">1/2 cup brown sugar</span></li>
<li><span style="font-family: inherit;">1/4 cup white sugar</span></li>
<li><span style="font-family: inherit;">2 teaspoons vanilla</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">1 1/2 cup flour </span></li>
<li><span style="font-family: inherit;">1/4 cup milk </span></li>
<li><span style="font-family: inherit;">1 cup M&Ms</span></li>
<li><span style="font-family: inherit;">1/2 cup mini chocolate chips</span></li>
</ul>
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<span style="font-family: inherit;"><i>Ingredients for the little cookies to garnish (optional):</i></span><br />
<ul><span style="font-family: inherit;">
<li><span style="font-family: inherit;">1/2 stick butter (1/4 cup), softened</span></li>
<li><span style="font-family: inherit;">1/4 cup brown sugar</span></li>
<li><span style="font-family: inherit;">1/4 cup white sugar</span></li>
<li><span style="font-family: inherit;">1 egg yolk</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla</span></li>
<li><span style="font-family: inherit;">1 cup flour </span></li>
<li><span style="font-family: inherit;">1/4 teaspoon baking soda</span></li>
<li><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span style="font-family: inherit;">About 1/2 cup mini M&Ms and/or mini chocolate chips</span></li>
</span></ul>
<span style="font-family: inherit;">
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<i>Directions:</i><br />
<div>
<span style="font-family: inherit;">Preheat the oven to 350ºF. Grease two 8-inch pans and dust lightly with cocoa powder or flour. Combine the butter and cocoa and cook on the stove in a medium saucepan over low heat until the butter is melted. Add the sugars and then the milk a little at a time, mixing until smooth. Remove from heat and add the eggs and vanilla. Add the dry ingredients and mix until combined. Divide the batter into the pans and bake for about 45 minutes or until a toothpick comes out clean. Cool completely before moving on to the next step.</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">To assemble, immediately stack the cooled cake layers together with the softened ice cream in between and place in the freezer until firm before moving on to the next step. Press plastic wrap around the ice cream to prevent it from dripping, if you like.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">To make the frosting, mix the butter and sugars together. Add the vanilla and salt. Alternately add the milk and flour until desired consistency is reached. Immediately frost/press cookie dough onto cake (if you leave it sitting out and try to stir it again, the color on the M&Ms will just run). </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">To make the optional little cookies for garnish, p</span></span><span style="font-family: inherit;">reheat oven to 350ºF and line a cookie sheet with parchment paper. </span><span style="font-family: inherit;">Combine the butter and sugars and mix well. Add the yolk and vanilla and mix until well combined. </span><span style="font-family: inherit;">Add the flour, soda, and salt and mix just until combined. Stir in the M&Ms and/or chocolate chips. </span><span style="font-family: inherit;">Scoop out by about 1/2 tablespoon. Bake for 5-7 minutes or until done. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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Store completed cake in freezer until ready to serve! Let it sit out for a few minutes to soften before you attempt cutting.</div>
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<i style="font-weight: bold;">Sources:</i> adapted heavily from <a href="http://www.yammiesnoshery.com/2015/06/m-cookie-dough-ice-cream-cake-with-hot.html">Yammie's Noshery</a></div>
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-30958513445367517112015-10-08T20:29:00.002-05:002015-10-08T20:30:06.950-05:00The New Digs<div class="separator" style="clear: both; text-align: center;">
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I have seen a lot of shoes lately. A lot of bodies, a lot of backpacks. Students numbering so many that we stop traffic between classes. A part of one giant horde of people, in one very spread out university.<br />
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The picture above is from a photo project I had to do for class last month. We got to play around with a digital Panasonic and this is one of my favorite images that my partner captured. Photo credit goes out to my girl, Maame, she did a great job.<br />
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I want to say that I'm really sorry I don't have any new recipes for you, but I promise that I have lots of things to write about. I didn't know it was possible to really get homesick for a blog space, but it is. And I've been homesick for all of you, because pretty much nothing these days is familiar.<br />
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I came home from class today and as it is the end of the week, more or less, I spent about 3 hours doing absolutely nothing. There were m&m's involved and really good intentions to start on homework, but I shut down. Also, I've been spending too much time on facebook, trying to keep up with people that are no longer in very close touch with me. We're all busy these days. But in doing that, I have noticed something. Indigo Scones is still really active. Every other day I get notifications about someone liking my page, or just viewing it. Seriously, where are you all coming from? I've been the worst at posting. <br />
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Then I checked out my blog email, pushing my backpack and notebooks further and further away. But this wonderful girl from Bolivia sent me an email. She said I inspired her, and without further ado I popped open blogger to update this danged space because Psychology readings can just wait. <br />
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If you're out there, Andrea, thank you. Your little email meant the absolute world to me.<br />
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I found something else of note in my email, as well. A long time ago I did a little phone interview with this lovely lady from a publishing company in London. They were collaborating with Valentino's new youth branch-off (Red Valentino) to produce some sort of online e-magazine. I had totally forgotten about this, but apparently the post and my sputtery answers went live in June. Please check it out <a href="http://www.redvalentino.com/experience/red-life/redilicious/Cinnamon-Rolls/">here</a> if you haven't already, it's a beautiful space to explore.<br />
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So what's new? I feel like the world's most out-of-place soul about 80% of the time. I have spent the past two months balancing a new relationship, my first apartment, new school, and a new (second) job to boot. I've been a little busy, a little (lot) frustrated, and eating out almost daily. Moving out in itself was a huge adjustment, and while I love my neighborhood, I'm still figuring out the kinks of commuting to campus daily and somehow also becoming involved. Being a gap-year sophomore-level transfer student with an undecided major and two physically demanding jobs at a very impersonal campus is not without its difficulties. But I am also very grateful for what I have learned so far. I hope the next couple of months bring further adjustment, and oh what I wouldn't give for some good friends on campus. All in due time.<br />
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This city is beautiful though. I have become frustrated with people and buses and bicyclists and traffic time and time again, but sometimes I stop and I just get overwhelmed. Considering that last year I would drive nearly 45 minutes and pay hourly parking just so I could <i>be</i> here, I'm generally pretty happy to be able to call this place my current home. I've come a very long way to get here, even though I still don't know what exactly that means.<br />
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There have also been good moments. I've been a barista for quite a chunk of time now, and the highlight of my weekend is the motley crew of elderly neighborhood gentlemen that I get to serve coffee to every week. I ran into one of them, a Brit named Bruce, walking home from class the other day. While most of the day was challenging and disheartening, the few minutes I spent walking him to a coffeehouse was golden. We spoke light Italian, talked about life, and then I went on my way. I'll see him again when he comes in for his cup of black coffee, which he prefers to consume a half cup at a time because he likes it very hot. Customer service can produce some very unpleasant experiences, but a lot of times you get those regular gems that never fail to make your day.</div>
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As I've been swimming through this sea of majors, certificates, classes, advising, and whatnot, I've also made an attempt to go back to my roots. The leading ladies in my life, Molly of Orangette and Joy of Joy the Baker, both just published some pretty great blogposts that I actually remembered to read. It wasn't so much that the content was especially different, but it was just a reminder of who I was and still am. The world of blogging is such an inspiration, those ladies that did the four years of college but still managed to make their own path in the world never cease to amaze. </div>
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I guess what I'm trying to say is that it's not always about choosing the right thing, or taking the right path. It's about being open-minded, and learning whenever and however you can. You take the day's challenges, and then the next day's. And instead of thinking of some distant, lofty goal or reward, maybe consider the little rewards that we tend to dismiss. I got to have wings with a really great guy last night, and we both visited my new workplace and they gave me a giant cookie on the house. I was greeted with warmth despite the fact that I've only been there a couple of weeks.</div>
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My sister sent me a beautiful text this week that just about put me to tears. It was a gentle reminder that despite her fiercely independent spirit, she does look up to me. I am an example to her.<br />
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I made an effort and studied with a classmate yesterday, despite getting lost trying to find her residence hall and having to bypass several memory-tainted locations to get there. We had a nice time and on my walk back, I gave a slight nod to acknowledge those ghosts drifting around me before I hiked my heavy pack up my shoulders and walked on.<br />
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It's a funny thing, life. You spend it thinking, "Oh, I'll get there someday." Then you realize that you made some of your best memories, lived your best adventures, during that "getting there." And because we get so distracted by the end goal, we don't even think to embrace them. <br />
So I think it's true, in a sense, that every day is honestly a gift.<br />
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Things may not be ideal right now, but they are still quite good at times. And between my fair bits of panicking, I have almost always come out with this overwhelming sense of this is where I need to be. So I will stay, and continue this uphill journey through undergrad life. Thanks for your patience, and letting me philosophize both for you and to remind myself of a few things. And I will bake something for you all when I can.<br />
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Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-33816322116682915292015-07-23T17:57:00.002-05:002015-07-23T17:57:31.062-05:00The Ellen Brain Bar (DIY Energy Bars)<div class="separator" style="clear: both; text-align: center;">
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If you were to rewind about 6 months ago, you'd find a very cold and nervous Ellen standing outside the front door of a coffeeshop at 6:15 on a Sunday morning in the middle of a snowstorm. After slipping and sliding my car to the side streets to park, I remember trudging through snow-drifted sidewalks and not being able to remember where the back door to the cafe was. It was my first day on the job. I finally had a job, and I couldn't find the dang door. I had to go in there and make people coffee. I had to learn how to write all the drinks shorthand. I had to learn how to <i>really</i> wrap a wrap for, like, another person.<br />
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Soon after that I found myself making a similar trip to my baking job during the week. For hours on end I would package what I watched the bakers make. Dating, labeling, wrapping, cutting, general assisting. <br />
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But today, today I can roll out of bed and go for a run at 4:30 like it's not a big deal. I can make two lattes at the same time if both steam wands are free for my milk pitchers. I can whip out a breakfast sandwich before the person has a chance to even finish paying for it. I can heave pounds of dough above my head and wrestle with 50-pound bags of flour and sugar.<br />
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But these necessary skills have not come without their setbacks. I've dropped entire pitchers of freshly chilled iced tea. I've had entire trays of cookies slip from my hands. I've shattered wine glasses, plates, and cups. I've had to develop some routine plumbing habits to deal with women and their clogged toilet tendencies. I've had to serve some awful people with a smile on my face. And I've had to adjust to a very early schedule most days of the week, including weekends.</div>
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Breakfast gets difficult, especially when bakery days will burn all your energy within a few hours. Barista-ing leaves little time for snacking on busy days as well, and often you find yourself reaching for day-old cookies to get you through the mornings.</div>
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No more. Calling all baristas and bakers and general high calorie burning employees: eat these. They will stick with you for at least a couple of hours, enough to tide you over and leave you a little hungry for a nutritious lunch. Let's do this.</div>
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<a href="http://3.bp.blogspot.com/-EINJTBIWmco/VaWyanyXgbI/AAAAAAAAG1Q/FnCgqFUD3Lo/s1600/_MG_0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-EINJTBIWmco/VaWyanyXgbI/AAAAAAAAG1Q/FnCgqFUD3Lo/s640/_MG_0009.jpg" width="486" /></a></div>
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While we have some basic ingredients in these guys, the majority of it is almost entirely up to you/what you have in your pantry. Either way, we start with our dry ingredients in a large bowl. I went with a mixture of oats, raw mixed nuts, raisins, chopped dried apricots, unsweetened coconut, sesame seeds, and sunflower seeds. I've also thrown in chia seeds, flax seed, and other healthy goodies.</div>
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Throw all the good stuff in and give them a good tossing with a wooden spoon.</div>
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<a href="http://2.bp.blogspot.com/-0plvpqqwcPc/VaW05U_l-qI/AAAAAAAAG2M/irAIDY__he8/s1600/_MG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-0plvpqqwcPc/VaW05U_l-qI/AAAAAAAAG2M/irAIDY__he8/s640/_MG_0023.JPG" width="486" /></a></div>
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Next I whip out my honey, natural Skippy, coconut oil, and tahini. Into the microwave they all go.</div>
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<a href="http://3.bp.blogspot.com/-7MTR3zCMWsw/VaW1MCUxTgI/AAAAAAAAG2U/7fXcqnHatTw/s1600/_MG_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-7MTR3zCMWsw/VaW1MCUxTgI/AAAAAAAAG2U/7fXcqnHatTw/s640/_MG_0030.JPG" width="486" /></a></div>
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Cue melted honey/tahini/peanut butter action shot.</div>
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<a href="http://3.bp.blogspot.com/-WiE14jUqmuk/VaW2acPC2dI/AAAAAAAAG2s/tzf27V2uGsA/s1600/_MG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-WiE14jUqmuk/VaW2acPC2dI/AAAAAAAAG2s/tzf27V2uGsA/s640/_MG_0035.JPG" width="486" /></a></div>
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This is when you really want to make sure that everything is really well moistened. If not, you'll be dealing with some abnormal and unnecessary crumbles. While the finished product is a little fall apart-y, it should still hold its general shape when you pick it up. If you find quite a few dry pockets while mixing, throw in a little more honey and see if that helps your mass of health to adhere a little better.</div>
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<a href="http://4.bp.blogspot.com/-lglWLGvP8Js/VaW2awS0c8I/AAAAAAAAG2w/QxOyWacxF_k/s1600/_MG_0042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-lglWLGvP8Js/VaW2awS0c8I/AAAAAAAAG2w/QxOyWacxF_k/s400/_MG_0042.jpg" width="306" /></a><a href="http://4.bp.blogspot.com/-A6J1zzRXc1A/VaW3w2bFJzI/AAAAAAAAG28/4YrTOfSulH8/s1600/_MG_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-A6J1zzRXc1A/VaW3w2bFJzI/AAAAAAAAG28/4YrTOfSulH8/s400/_MG_0044.jpg" width="306" /></a></div>
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Then here comes the fun part of moistening your hands and patting this thing into something like a rectangle. Leave about a 1/2-inch thickness, otherwise they'll be thin and crumbly and burnt.<br />
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<a href="http://3.bp.blogspot.com/-sEDvyPD3OQo/VaW31ljxiYI/AAAAAAAAG3I/6ObLhRbhwA8/s1600/_MG_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-sEDvyPD3OQo/VaW31ljxiYI/AAAAAAAAG3I/6ObLhRbhwA8/s640/_MG_0057.JPG" width="486" /></a></div>
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Notice how the edges are a little dark, but the center still quite tacky. That's partly due to our menace of a stove. For the most part your edges shouldn't burn as much, but your center will still look sketchily underdone to you after a measly 15 minutes of oven time. No worries, it firms up as it cools. And incidentally, I let this entire slab cool on the pan in the fridge overnight before I even attempt to take a knife to it.<br />
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<a href="http://3.bp.blogspot.com/-qWHNLcRDuIc/VaW4uRsGrII/AAAAAAAAG3c/reDmzX0tYJM/s1600/_MG_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://3.bp.blogspot.com/-qWHNLcRDuIc/VaW4uRsGrII/AAAAAAAAG3c/reDmzX0tYJM/s640/_MG_0082.jpg" width="486" /></a></div>
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But once they've cooled, you've got a high protein breakfast/pre or post-workout snack/lunch/dinner/midnight snack. They're pretty good for being sugar, dairy, <i>and</i> gluten free. They'll get you through your milk-steaming and bread-baking filled days. Or whatever else it is that real adults do at their jobs.<br />
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Nomz.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqYLm1XyPzAWK6ar7sGPWGkhEKQaYCSpzM-_xWy_2xoq3scbGCVbeAdFBGsvUflQlpJoPtYBGdLy08l_Ro3v_T54O1pk2eaH_aybpMit-NBeicX3ZbHqxHyTL3wnkM8Vq20d3HC28Hr3y/s1600/_MG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqYLm1XyPzAWK6ar7sGPWGkhEKQaYCSpzM-_xWy_2xoq3scbGCVbeAdFBGsvUflQlpJoPtYBGdLy08l_Ro3v_T54O1pk2eaH_aybpMit-NBeicX3ZbHqxHyTL3wnkM8Vq20d3HC28Hr3y/s640/_MG_0010.jpg" width="486" /></a></div>
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<b><u>The Ellen Brain Bar (DIY Energy Bars)</u></b></div>
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<i>Yield:</i> about 24 bars</div>
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<i>Ingredients:</i></div>
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<ul>
<li>2 cups old-fashioned rolled oats </li>
<li>1 cup unsweetened shredded coconut </li>
<li>1 cup raw, unsalted nuts of your choosing</li>
<li>1/2 cup sesame seeds </li>
<li>1/2 cup raw sunflower seeds </li>
<li>1/4 cup chia/flax seeds, if desired</li>
<li>1/2 cup chopped dates, raisins, apricots, or other dried fruit </li>
<li>1 1/2 cups tahini and/or peanut butter </li>
<li>1/4 cup coconut oil</li>
<li>1 cup honey </li>
<li>1 teaspoon vanilla extract</li>
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<i>Directions:</i></div>
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Preheat oven to 350 degrees F. Line a 10x15 inch rimmed baking sheet with parchment paper. </div>
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In a large bowl, toss together the oats, coconut, nuts, seeds, and dried fruit. In a microwavable bowl, add the tahini/peanut butter, coconut oil, and honey. Heat on high for about 1 minute, until melted and combined. Add the vanilla extract and stir to combine. Pour your peanut butter mixture over the oat mixture in the large bowl, and stir to combine.</div>
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Pour onto the prepared baking sheet, and with moistened hands, pat into a rectangle about 1/2 inch-1inch high. Dimensions will roughly be about 10x12 inches. </div>
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Bake for 15 minutes, until the edges start to turn golden brown. Do not overbake. The bars might still seem tacky in the middle, but they will firm up as they cool. If you have the time, place pan in the fridge overnight before cutting. Store in an airtight container (I keep mine in the fridge).</div>
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<i style="font-weight: bold;">Sources:</i> loosely adapted from <a href="http://www.popsugar.com/fitness/Coconut-Almond-Energy-Bar-Recipe-34273801">Popsugar</a></div>
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-68993276130110215022015-06-22T18:30:00.003-05:002015-06-22T18:30:58.753-05:00Dairy-Free Double Chocolate Banana Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kjAJUQETVPg/VYiK64PGd9I/AAAAAAAAGz0/Bzx9OPgCycs/s1600/_MG_0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-kjAJUQETVPg/VYiK64PGd9I/AAAAAAAAGz0/Bzx9OPgCycs/s640/_MG_0034.jpg" width="486" /></a></div>
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"What are your academic interests?"</div>
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"Career field you could see yourself in?"</div>
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"Have a major lined up by the end of sophomore year."</div>
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"Oh, Journalism, you must really love writing and the news."</div>
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"When are you opening your own bakery?"</div>
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"What's your passion?"</div>
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"What makes you happy?"</div>
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I wiped off my palms for the 10th time as my well-meaning temporary advisor guided me through the sign-up process. The entire day was devoted to getting transfers acclimated, and all around me I felt the vibe of uncertainty pulsing as we all tried to navigate our way around a new system. Every time I turned a corner in the Union, I felt more than saw the memory ghosts intent upon making the day harder than it already had it to be. My hands shook and I dropped a lot of things. I came out with too many papers and enough anxiety to fill a five-gallon bucket.</div>
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<a href="http://4.bp.blogspot.com/-mot04hOKe7g/VYiH3DqFaQI/AAAAAAAAGzI/zmtMPnK2mZ8/s1600/_MG_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://4.bp.blogspot.com/-mot04hOKe7g/VYiH3DqFaQI/AAAAAAAAGzI/zmtMPnK2mZ8/s640/_MG_0021.jpg" width="700" /></a></div>
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Fast forward to the weekend. Lack of sleep and early early work mornings with far too many complicated customer interactions had me at the end of my rope. Lying in my bed trying to will my eyes shut, I realized something. Almost everything I do these days is forced. Even writing, photographing, and talking about how much I love doing those things is forced. All the fields I had signed up to explore in college were forced. Or maybe not so much forced as they are just agiven. I'm Ellen. I'm a baker. I'm a food photographer. I'm a sweet tooth. </div>
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I sat up and rubbed my eyes as something hit me with profound clarity. My heart wasn't in any of it.<br />
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Sure, I like doing this stuff, but neither is it everything to me. I always always feel like there's something more I'm cut out for, I just haven't quite hit that niche yet. I feel it around every corner, and that's what is leading me back to school. To explore. To stop working, to make myself take the time to get to know me again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZUH86BVuuhqPXVbxIfhtom641KnchtICFVuxVLJnYKb1fvCF6qAdKWc2l3oghsdbzsbBloPhOtjnMYN0jbSWFO56PSLY_Wx2z2iAKReWkrBoZRd3_FCUVwYKDaYIZylBA3MVoVyzm0Oj/s1600/_MG_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZUH86BVuuhqPXVbxIfhtom641KnchtICFVuxVLJnYKb1fvCF6qAdKWc2l3oghsdbzsbBloPhOtjnMYN0jbSWFO56PSLY_Wx2z2iAKReWkrBoZRd3_FCUVwYKDaYIZylBA3MVoVyzm0Oj/s640/_MG_0007.jpg" width="486" /></a></div>
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With that thought finally put to rest I fell backwards and almost as soon as my head hit the pillow I fell asleep. I've put a lot of thought into it since then, and it all makes sense. The jealousy I've felt towards other more successful bloggers/bakers is not so much that I want their success as it is I want their drive and passion. I want to put my everything into something and feel <i>good</i> about it, not forced or driven down. The uneasiness that accompanies every conversation I've ever had with someone about my blog, baking, or photography stems from the very fact that this isn't something I want to actually pursue as a career. It would drive me crazy. I adore it all, making the food, photos, and posts....but I don't love it. And frankly, there have been more days than not that it's driven me up a wall and across the ceiling.</div>
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All in all, I have no idea where my exactly my passions are, but I have some inklings. I want to follow those inklings and stop pressuring myself into having a super specific passion. It's just unhealthy.</div>
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I'm not leaving this space, that would still be like losing a little piece of myself. But I do think that I'll become a bit more relaxed with it. Try to put my spare time into different things and see what happens. I've learned so much about myself in baking and writing, and I do not want that to stop. I'm taking my crazy flour-dusted camera and laptop to my new apartment next month and they will stay with me through all of my upcoming college ventures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxn0Qh799oSodJHq-kbxqf-lNg1PqWSM4sgAg9zkUb1ImIivpRz4NCSj3lUYdhFHWjI92oCZVBhVpxdtiL36qsA6Kqg-7hHuehOVFYrO3HkV4N3a0LNfNV7MOIyAq2KLS9XVRy7WMcO4b/s1600/_MG_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxn0Qh799oSodJHq-kbxqf-lNg1PqWSM4sgAg9zkUb1ImIivpRz4NCSj3lUYdhFHWjI92oCZVBhVpxdtiL36qsA6Kqg-7hHuehOVFYrO3HkV4N3a0LNfNV7MOIyAq2KLS9XVRy7WMcO4b/s640/_MG_0018.jpg" width="486" /></a></div>
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The pressure is off, but the oven is still on. </div>
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I had the biggest bunch of frozen bananas taking up freezer space, so I made my <a href="http://www.indigoscones.com/2012/12/chocolate-brandy-spiked-pistachio.html">favorite banana bread</a> and a new guy! This chocolate-y, mildly underbaked (not even sorry about it, kinda love it actually), banana-infused hot mess was the best thing I did with my Monday off. Dairy-free in honor of several new coworkers I've befriended over the months that unfortunately can't take the buttah or cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPuxlxwTX0gGaSvc4jr6KDeLmhKmmEqN4kldJZsFPoHnELjyKoKbtWPIN-G2TdP_ApaouGVRK7TlKK94l28y_kUZebKfSYxCcJl6Xd84uJd3mDaKPWZeQag990JPA-v_QnPKIdsfTBRcI/s1600/_MG_0040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPuxlxwTX0gGaSvc4jr6KDeLmhKmmEqN4kldJZsFPoHnELjyKoKbtWPIN-G2TdP_ApaouGVRK7TlKK94l28y_kUZebKfSYxCcJl6Xd84uJd3mDaKPWZeQag990JPA-v_QnPKIdsfTBRcI/s640/_MG_0040.jpg" width="486" /></a></div>
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Oil and butter free, you don't remotely miss the dairy in these guys. Bananas, applesauce, and a hint of molasses create all the moistness you could ever need. Also, another deal breaker is the fact that these only require one bowl and a whisk. I love one bowl recipes.</div>
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Armed with this awesome new cake recipe and a weary but slightly more peaceful state of mind, I am so so ready/not ready to just be <i>more</i>.</div>
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<a href="https://www.youtube.com/watch?v=o5osPtE7kXI">I wanna get better.</a> </div>
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<a href="http://1.bp.blogspot.com/-0mmfac9t5UY/VYiK2H2KoPI/AAAAAAAAGzs/q81uPoqMpi8/s1600/_MG_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://1.bp.blogspot.com/-0mmfac9t5UY/VYiK2H2KoPI/AAAAAAAAGzs/q81uPoqMpi8/s640/_MG_0036.jpg" width="486" /></a></div>
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<b><u>Dairy-Free Double Chocolate Banana Cake</u></b></div>
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<i>Yield:</i> 9 pieces, or an 8x8 inch pan</div>
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<i>Ingredients:</i></div>
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<ul>
<li>3 medium ripe bananas</li>
<li>3/4 cup brown sugar</li>
<li>1/2 teaspoon molasses</li>
<li>1/2 cup unsweetened applesauce</li>
<li>1 teaspoon vanilla</li>
<li>1 egg</li>
<li>1 cup flour</li>
<li>1/2 cup cocoa powder</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 cup chocolate chips</li>
<li>Mini chocolate chips for topping, optional</li>
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<i>Directions:</i></div>
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Preheat oven to 350 degrees and grease an 8x8 inch square pan.</div>
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Place your bananas in a medium bowl and mash 'em up with a fork. Add the sugar and whisk thoroughly until combined. Add the applesauce, molasses, vanilla, and egg until combined. Whisk in the flour, cocoa powder, baking soda, and salt until just combined. Stir in the chocolate chips.</div>
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Pour into prepared pan and bake and sprinkle with mini chocolate chips. Bake for 25-30 minutes, until a toothpick comes out clean. Allow to cool on a wire rack before serving. </div>
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<i style="font-weight: bold;">Sources:</i> adapted slightly from <a href="http://www.fridaycakenight.com/2015/01/double-chocolate-banana-cake/">Friday Is Cake Night</a></div>
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.comtag:blogger.com,1999:blog-5802239950737211758.post-72915270792963330342015-06-03T18:46:00.000-05:002015-06-03T18:46:22.215-05:00Pink Lemonade Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6c4l9us676c/VWovXRPDp9I/AAAAAAAAGw8/OcK54Ur_SvI/s1600/_MG_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://4.bp.blogspot.com/-6c4l9us676c/VWovXRPDp9I/AAAAAAAAGw8/OcK54Ur_SvI/s640/_MG_0054.jpg" width="486" /></a></div>
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It's June. The months have been flying before my eyes these days, bookmarked by the occasional little blurb of a blog post. I've had far too many people coming and going from my life lately. I'm learning the ins and outs of latte art. I'm working through a massive spring head cold.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKm3wq9V59EmXWDCdrwDoXrrNaMUOHMQ4s4EC8gl3W78F_vFnDqlwQ_9OE7oKHRV4iaBHzG0FdzeK3u4Zm2_wivX4khpanexyae_ObShnrJEKv5VC9rb8-ezaICmSKd5DR66MT_Dk6Ol9/s1600/_MG_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKm3wq9V59EmXWDCdrwDoXrrNaMUOHMQ4s4EC8gl3W78F_vFnDqlwQ_9OE7oKHRV4iaBHzG0FdzeK3u4Zm2_wivX4khpanexyae_ObShnrJEKv5VC9rb8-ezaICmSKd5DR66MT_Dk6Ol9/s640/_MG_0008.jpg" width="486" /></a></div>
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And I'm learning. Always always always learning. Some profound little life lesson/nugget of wisdom/unfortunate life experience seems to be popping up every week, and I'm just trying to take it all in.</div>
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That being said, have you ever met a person that you just click with? Like, almost instantaneously you feel comfortable being your weirdest self around them, and they around you. I love those kindred spirits, and I tend to give them a little extra something when I can. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6azTQ5Ca7LViMV3AjelFG91OKm7fYDeAmIy2AMzJzo493u8Ntcj5RlBXw2fEJnwY-ewVO-FbTc0Mt5j0DNUgTCv3VZqREr43Wf48pMdc7S5aFuIqMDQ5vOHz26tEqKSVWLlRsQSD9Bbjb/s1600/_MG_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6azTQ5Ca7LViMV3AjelFG91OKm7fYDeAmIy2AMzJzo493u8Ntcj5RlBXw2fEJnwY-ewVO-FbTc0Mt5j0DNUgTCv3VZqREr43Wf48pMdc7S5aFuIqMDQ5vOHz26tEqKSVWLlRsQSD9Bbjb/s400/_MG_0056.JPG" width="306" /></a><a href="http://4.bp.blogspot.com/-CyUBVuReHOM/VW-OIY5fc7I/AAAAAAAAGyM/P5dqZgPGDIA/s1600/_MG_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-CyUBVuReHOM/VW-OIY5fc7I/AAAAAAAAGyM/P5dqZgPGDIA/s400/_MG_0079.JPG" width="306" /></a></div>
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It's these kind of kindred spirits that awaken the baking flame within me. Over time I find out what kind of flavors they like, baked good they prefer, and all that nonsense. Subconsciously, my brain arranges all these little facts until one day it hits me with a brilliant idea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAmspkImD6GkhmHWUi-NyKy44VQm9py29GjujjccTwQlE1ebCZ3mm1lOdgJ5TKDkO5uaMN0OqxzqZ3_N_5lVl1IXm56fHOQkohDOHBpXQMSn33bnWw22Az3UyFspLnp9flMSHMME4NnWU/s1600/_MG_0040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAmspkImD6GkhmHWUi-NyKy44VQm9py29GjujjccTwQlE1ebCZ3mm1lOdgJ5TKDkO5uaMN0OqxzqZ3_N_5lVl1IXm56fHOQkohDOHBpXQMSn33bnWw22Az3UyFspLnp9flMSHMME4NnWU/s640/_MG_0040.jpg" width="486" /></a></div>
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That is exactly how these delicate, sweet, tart, brilliantly pink cookies were born. They basically embody the personality of the lady in question, and as soon as I had perfected the recipe, I couldn't wait to see her face when she bit into one.<br />
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It's always an added bonus when such a specially catered baked good happens to thrill everyone else as well. All who tried these were perplexed at first by the concept of pink lemonade in cookie form, but as soon as they'd had a taste I heard nothing but praise for these summer beauties.<br />
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Descriptions ranged from "They're just the right amount of sweet," to "It's like a lemon bar, but not." And mostly, and less confusing, "These are <i>amazing</i>."<br />
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<a href="http://4.bp.blogspot.com/-fi29XOIwA4w/VW-N6oGj6AI/AAAAAAAAGyE/qw_tzzVfV_M/s1600/_MG_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-fi29XOIwA4w/VW-N6oGj6AI/AAAAAAAAGyE/qw_tzzVfV_M/s400/_MG_0062.JPG" width="306" /></a><a href="http://1.bp.blogspot.com/-Q8VdnhLCDbU/VW-N5qEb82I/AAAAAAAAGx8/jOG2sv6MxPA/s1600/_MG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://1.bp.blogspot.com/-Q8VdnhLCDbU/VW-N5qEb82I/AAAAAAAAGx8/jOG2sv6MxPA/s400/_MG_0076.JPG" width="306" /></a></div>
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I tweaked a few knockoff recipes based on Pillsbury's ever famous Pink Lemonade Cookie to come up with these guys. They're delicious and I'm so happy with how the lemon really shone through. </div>
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If you have a pink lemonade lover in your life with an insatiable sweet tooth and a face that you and everyone else just loves to see happy, make these. Happy summer.<br />
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<a href="http://2.bp.blogspot.com/-r4X5LpMvDMk/VWovdwwQoqI/AAAAAAAAGxM/AKUdP4os5hw/s1600/_MG_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://2.bp.blogspot.com/-r4X5LpMvDMk/VWovdwwQoqI/AAAAAAAAGxM/AKUdP4os5hw/s640/_MG_0066.jpg" width="486" /></a></div>
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<b><u>Pink Lemonade Crinkle Cookies</u></b></div>
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<i>Yield:</i> about 30 cookies</div>
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<i>Ingredients:</i></div>
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<li>2 1/2 cups flour</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 cup (2 sticks) unsalted butter, softened</li>
<li>1 cup granulated sugar</li>
<li>1/2 cup powdered pink lemonade mix (I used Country Time)</li>
<li>1 egg</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1 teaspoon lemon juice</li>
<li>a few drops of red food coloring</li>
<li>3/4-1 cup powdered sugar, for rolling</li>
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<i>Directions:</i></div>
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Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl and set aside. </div>
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In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter, granulated sugar, and pink lemonade mix on medium-high until very light and fluffy. Add the egg, vanilla, and lemon juice and mix until thoroughly combined. Add the dry ingredients in on low speed. When the dry ingredients are almost completely incorporated, stop the mixer and add 2-3 drops of red food coloring to really bring out that pink. Continue to mix until just incorporated.</div>
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Roll dough into 1-inch balls and roll in powdered sugar. Place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, rotating halfway through baking, or until the sides of the cookies are just starting to brown and/or firm up but the centers are still quite soft. A soft center is key to the chewy cookie factor, they will continue to bake for a bit on the hot baking sheet. Remove from oven and allow to cool for about 10 minutes before transferring to a cooling rack. Store in an airtight container, obviously.</div>
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<i style="font-weight: bold;">Sources:</i> adapted lightly from <a href="http://apronstringsandpearls.blogspot.com/2012/04/pink-lemonade-cookies.html" target="_blank">I Can't Believe I Ate the Whole Thing</a></div>
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<br />Ellenhttp://www.blogger.com/profile/11027627348170555151noreply@blogger.com