tag:blogger.com,1999:blog-68498021061437716462024-03-19T01:48:50.819-07:00CosmoCookiemeghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6849802106143771646.post-20874138174753467742013-02-20T08:55:00.001-07:002013-02-20T12:34:08.400-07:00Gnome Cookies <br />
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I had to share with you these sweet little gnome sugar cookies made with an adorable cutter from <a href="http://hammersongtincookiecutters.blogspot.com/">Hammer Song Tin</a>! I might have gotten carried away with the decorating a tinsy bit, but I hope they are a little something to brighten a dreary winter day...<br />
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meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com6tag:blogger.com,1999:blog-6849802106143771646.post-81534901057581140452012-11-11T15:46:00.000-07:002012-11-11T15:51:52.561-07:00Baked Apples with Savory Pork Stuffing<div class="separator" style="clear: both; text-align: center;">
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I can't believe it's almost Thanksgiving. The school year is flying by. Being a first year teacher has its moments to be sure, but most of the time I'm just laughing. Here are some sound bites from inside the hallowed walls of middle school:<br />
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5th grader #1: Ms. Cassidy, you look pretty today! You never wear eye makeup. Do you have a date?!<br />
5th grader #2: Ms. Cassidy, are you dating an astronaut?<br />
5th grader #3: Oh! Can he take us to space?<br />
entire 5th grade class: TAKE US TO SPACE! TAKE US TO SPACE! TAKE US TO SPACE!<br />
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6th grader, after school: Ms. Cassidy, can I ask you a question? If you were dating a guy, would you like, get mad, and stop liking them, if they got in trouble with their parents for doing something stupid and got punished and couldn't go on their date with you? Oh, hold up. Is that Schrödinger on your wall? He invented the electron cloud, you know.<br />
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5th grader #1: Ms. Cassidy, I need help. This question doesn't make sense.<br />
5th grader #2: Life doesn't make sense - get used to it!<br />
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Me: Sorry, class. I wrote down the wrong assignment on the board. Please erase and copy down this new homework assignment.<br />
5th grader: Get it together, Ms. Cassidy! Did you eat your greens today?<br />
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5th grader #1: Ms. Cassidy, Ms. Cassidy! He just made fun of my ethnicity! (points to 5th grader #2)<br />
Me: Explain to me what happened.<br />
5th grader #1: I told him I'm Jamaican and he asked if I be bakin'!<br />
5th grader #2: we're jammin' jammin' jammin' jammin'...<br />
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8th grader #1: Ms. Cassidy can I come after school for help today? What time will you be here until?<br />
Me: I'll be here until about 7.<br />
8th grader #2: Ms. Cassidy you need to get a life! You've got nice hair for a white lady - people will be your friend.<br />
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Priceless. As is this pumpkin a student gave me <3<br />
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Although my kids keep me smiling with their enthusiasm, creativity, and hilarity, I find myself falling into bad cooking habits this autumn, as personal time is eaten away by grading and lesson planning. I'm trying to be better about meal planning on the weekends and eating leftovers throughout the week.<br />
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This recipe for baked apples stuffed with pork and breadcrumbs in particular caught my eye because A) it's delicious, B) it's a potential Thanksgiving side dish, and C) it's perfect individual portions for a quick lunch or dinner with some salad (side note: D) I've been grading multiple choice physics tests).<br />
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The sweetness and acid from the apples combined with the savory and sumptuous pork, onion, and celery are a feast in one bite. The herbs are what give the stuffing its rich flavor, so make sure not to skimp on those particular ingredients. I can't wait for you to try this one. Enjoy.<br />
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<b>Baked Apples with Savory Pork Stuffing</b><br />
adapted from <a href="http://thecanalhouse.com/">Canal House Cooking</a> Vol. No. 2<br />
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<i>yields 8 - 12 stuffed apples (depending on the apple size)</i><br />
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<u>Ingredients</u>:<br />
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4 tablespoons salted butter<br />
2 tablespoons olive oil<br />
1 small yellow onion, chopped<br />
4 celery ribs, chopped<br />
1 pound ground pork<br />
6 to 8 fresh sage leaves, chopped<br />
leaves from 2-3 fresh thyme sprigs<br />
1 tablespoon fresh tarragon, chopped<br />
sea salt<br />
freshly cracked pepper<br />
1 cup fresh bread crumbs<br />
8 to 12 apples<br />
fresh parsley for topping<br />
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<u>Directions</u>:<br />
Preheat oven to 350F. Heat 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally until the vegetables are soft, about 5 minutes. Cook pork, breaking the meat up with the back of a spoon until it is no longer pink, about 5 minutes. Sir in the herbs and generously season with salt and pepper. Add the breadcrumbs and toss to combine.<br />
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Cut off the top fourth of each apple. Using a small spoon, scoop out the center, removing the core, seeds, and just enough of the flesh to make a nice hollow for the stuffing. Divide the stuffing evenly between the apples, packing it into each hollow. Transfer the stuffed apples to a large baking dish. Dot each apple with a small knob of the remaining 2 tablespoons butter.<br />
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Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour. Serve each apple with a sprinkling of fresh chopped parsley.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com4tag:blogger.com,1999:blog-6849802106143771646.post-47892158739026759052012-11-10T17:34:00.003-07:002012-11-10T17:34:33.760-07:00Sautéed Figs with Balsamic Bourbon Glaze and Fresh Ricotta<div class="separator" style="clear: both; text-align: center;">
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I can't even begin to describe how amazing this is. So I won't. Just make it. Sooner rather than later.<br />
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<b>Sautéed Figs with Balsamic Bourbon Glaze and Ricotta</b><br />
adapted from <a href="http://www.amazon.com/Fresh-Every-Day-Recipes-Fosters/dp/1400052858">Fresh Every Day</a> by Sara Foster<br />
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<i>yields 4 servings</i><br />
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<u>Ingredients</u>:<br />
2 tablespoons unsalted butter<br />
12 small fresh figs (I used Mission figs), halved lengthwise<br />
1/4 cup sugar<br />
3 tablespoons balsamic vinegar<br />
1 shot of bourbon<br />
fresh ricotta cheese<br />
freshly ground pepper to taste<br />
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<u>Directions</u>:<br />
Melt but do not brown the butter in a large skillet over medium-high heat until sizzling. Place the figs, cut side down, in the butter and sauté for about 1-2 minutes, until they just begin to soften and give off juice. Sprinkle the sugar over the figs and shake the pan to distribute sugar evenly.<br />
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Add the balsamic vinegar and bourbon to the pan and bring to a boil over high heat. Continue to boil the liquid for 2 to 3 minutes, shaking the pan constantly, until the liquid becomes slightly think and syrupy. Serve immediately with fresh ricotta cheese and sprinkle with freshly ground pepper. Enjoy.<br />
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<br />meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com1tag:blogger.com,1999:blog-6849802106143771646.post-60306533182123635052012-11-04T16:09:00.002-07:002012-11-04T16:09:22.739-07:00Chicken Fricassée<div>
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Winter is coming. The fall crisp in the air is beginning to dig deeper. Scarves serve a purpose rather than merely to add color to daily wear. I find myself lighting candles and sipping on cider to ease into the cold -- reminders that I'm not in Tucson anymore.<br />
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This Chicken Fricassée recipe caught my eye last month in Martha Stewart Living. It's all of the familiarity of chicken noodle soup, just a little fancier (and French-er) and without with starch. The mirepoix and herbs given this dish wonderful flavor, while the mushrooms, wine, and chicken add the earth and girth to the meal.<br />
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With only about an hour of combined prep and cook time, Chicken Fricassée can easily be a weeknight meal. I'll be eating it for the rest of the week to be sure.</div>
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<b>Chicken Fricassée</b></div>
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adapted from <a href="http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne">Martha Stewart</a></div>
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<i>yields 4 servings</i></div>
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<u>Ingredients</u>:</div>
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2 lbs of chicken pieces</div>
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coarse salt and freshly ground pepper</div>
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3 tablespoons unsalted butter, softened, divided</div>
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1 tablespoon extra-virgin olive oil</div>
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1 small yellow onion, diced (1 cup)</div>
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3 carrots, diced (1 cup)</div>
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4 celery stalk, diced (1 cup)</div>
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8 ounces cremini mushrooms, trimmed and quartered</div>
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2 tablespoons all-purpose flour</div>
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2/3 cup dry white wine</div>
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3 1/2 cups chicken broth</div>
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6 sprigs fresh thyme</div>
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1 bay leaf</div>
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2 large egg yolks, room temperature</div>
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1/4 cup heavy cream</div>
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2 to 3 tablespoons roughly chopped fresh tarragon leaves</div>
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2 tablespoons fresh lemon juice</div>
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<u>Directions</u>:</div>
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Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.</div>
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Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.</div>
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Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.</div>
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Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.</div>
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Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Add the thyme and bay leaf to the pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, about 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.</div>
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To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.</div>
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Return chicken to pot. Add tarragon and lemon juice. Bring to a simmer, stir gently to combine, and serve. Enjoy.</div>
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meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com1tag:blogger.com,1999:blog-6849802106143771646.post-26704706055024346512012-10-29T16:33:00.002-07:002012-11-04T16:22:00.715-07:00Banana Bread & Hurricane Sandy<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xSXwFZQEngw/UI8Ogp1bDnI/AAAAAAAADBM/4dXxnLZ_MxE/s1600/IMG_5914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-xSXwFZQEngw/UI8Ogp1bDnI/AAAAAAAADBM/4dXxnLZ_MxE/s640/IMG_5914.JPG" width="640" /></a></div>
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Today the DC area shut down for Hurricane Sandy. The TV stations are streaming continuous coverage of winds, waves, and water-bottle-less ailses at the grocery stores. Ironically, it was supposed to be "Pajama Day" at school today. Ms. Cassidy still wore her pajamas all day, just not in the classroom.<br />
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Have I told you that I have the best roommates? I have the best roommates. Look what we cooked up for lunch today. Moroccan stew, kale chips, and banana bread. Delish!<br />
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<a href="http://4.bp.blogspot.com/-nyHAhV3xubM/UI8FpKKA1PI/AAAAAAAADAM/HzSz2heuDtg/s1600/IMG_5735.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nyHAhV3xubM/UI8FpKKA1PI/AAAAAAAADAM/HzSz2heuDtg/s640/IMG_5735.JPG" width="640" /></a></div>
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I eat so much better on hurricane days. Some of us already have cabin fever only after one day of Sandra Dee and are dancing around the apartment to the soundtrack of Grease. You heard it here first: "There are going to be a lot of babies born in 9 months." My favorite Sandy memes so far are:<br />
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<a href="http://3.bp.blogspot.com/-1-CiJDQpkmc/UI8RmylqDVI/AAAAAAAADCM/hofwv9cNKk8/s1600/281583_10151060222657583_1661922096_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="378" src="http://3.bp.blogspot.com/-1-CiJDQpkmc/UI8RmylqDVI/AAAAAAAADCM/hofwv9cNKk8/s640/281583_10151060222657583_1661922096_n.jpg" width="640" /></a></div>
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Also, a good tip: have an apartment warming party two days before you are confined to the indoors for days on end. You will... stay warm... if the power goes out:<br />
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Our party had a costume option. I went as Jess from New Girl. I'm glad we got a little Halloween spirit in before the Frankenstorm.</div>
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The day off was a great opportunity to get some baking done, something that has become increasingly less frequent since becoming a teacher. I had bananas that I forgot to eat last week so banana bread seemed like a good choice.</div>
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Cozy spices of cinnamon and nutmeg along with a hint of vanilla satisfy your fall cravings. A cup of yogurt adds some tang (I used <a href="http://www.skyr.com/skyr.html">orange and ginger yogurt</a>) and moisture to this otherwise hearty, yet cakey bread. I hope you enjoy and stay dry!<br />
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<b>Banana Bread</b></div>
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<i>yields one large loaf or multiple mini loaves</i></div>
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<u>Ingredients</u>:</div>
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1/2 cup butter, softened</div>
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1 cup yogurt</div>
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3 bananas, mashed or pureed</div>
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2 eggs</div>
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1 teaspoon vanilla extract</div>
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2 cups flour</div>
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1 cup brown sugar</div>
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3 teaspoons baking powder</div>
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1 teaspoon salt</div>
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2 teaspoons cinnamon</div>
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1 teaspoon freshly grated nutmeg</div>
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1/2 teaspoon ground cloves</div>
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<u>Directions</u>:</div>
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Preheat the oven to 350F. Prepare loaf pan(s) by greasing with butter and dusting with flour. In a large bowl, beat the butter until blended. Add the yogurt, bananas, eggs, and vanilla and beat until evenly combined. Add the dry ingredients and stir until combined. Pour batter into pan. Bake for 45-50 minutes or until a tester comes out clean. Remove from oven and let cool on a rack for one hour before serving.</div>
meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com1tag:blogger.com,1999:blog-6849802106143771646.post-9857625122745819382012-10-14T09:33:00.000-07:002012-10-14T09:39:32.269-07:00Pumpkin Muffins & The Waterford Fair<div class="separator" style="clear: both; text-align: center;">
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Last weekend I went to the Waterford Fair in <a href="http://en.wikipedia.org/wiki/Waterford,_Virginia">Waterford</a>, Virginia. This quintessential colonial town turns into an artisanal crafts market for three days every year. Tents and barns filled with pottery, gourd art, jewelry, rugs, paintings, kettle corn, caramel, cookie cutters, flowers, wines, and ornaments are scattered about this picturesque setting. It recalls the beauty of a simpler time.<br />
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Just like the Waterford Fair, pumpkin muffins are perfect for a fall day. Browned butter, nutmeg, cloves, and cinnamon make these muffins taste like a slice of pumpkin pie that's socially acceptable to eat for breakfast. After a few minutes in the oven your house will smell like autumn. A wonderful way to enjoy this treat is with a healthy slathering of apple butter, but if you don't have any, no worries... these flavorful and moist muffins will satisfy the warmth needed from that first fall chill. Enjoy.</div>
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<b>Pumpkin Muffins</b></div>
adapted from <a href="http://www.marthastewart.com/342176/pumpkin-cake-with-brown-butter-icing">Martha Stewart</a><br />
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<i>yields 16 muffins </i><br />
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<u>Ingredients</u>:<br />
12 tablespoons (1 1/2 sticks) unsalted butter, softened at room temperature<br />
1 2/3 cup all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
2 teaspoons cinnamon<br />
1 teaspoon freshly grated nutmeg<br />
1/2 teaspoon ground cloves<br />
1 cup pumpkin puree<br />
1 cup packed light-brown sugar<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
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<u>Directions</u>:<br />
Preheat oven to 325 F. In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind and let cool.<br />
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Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.<br />
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Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com2tag:blogger.com,1999:blog-6849802106143771646.post-49998806430329421322012-10-08T12:37:00.001-07:002012-10-08T12:53:27.975-07:00 Homemade Apple Pie: It's been a while.<div class="separator" style="clear: both; text-align: left;">
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Hi. It's me, Meghan. It's been a while.<br />
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I'm sheepishly peering around the room, like a kid who ate the last cookie in the jar while no one was watching. I feel guilty for not having posted in so long. It's been a while.<br />
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Since we last spoke four months ago, I ran a science museum; road tripped with my favorite ally from Tucson to San Francisco and back; drove across the country from Arizona to D.C. with all of my stuff; moved into a condo on the 22nd floor with two wonderful friends surrounded by windows teeming natural light, delicate fall foliage, and a view of the National Cathedral; and began teaching middle school geography, physics, and robotics at a new charter school between the National Portrait Gallery and National Archives. It's been a while.<br />
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This week, for the first time, I took a moment and baked. I made an apple pie. Though a common classic, apple pie is anything but boring. My cozy apartment came to life with the smells of nutmeg and cloves as the piping hot steam danced in the afternoon glow. It was the most comforting dessert I could make: something so dependable and familiar after so much upheaval and change. I added my own personal touches - apple cider vinegar in the crust and little apple cutouts for the top, but this pie is like coming home again.<br />
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<a href="http://1.bp.blogspot.com/-vgj1ov7PVyI/UHMp0VLy4UI/AAAAAAAAC7A/ofguMKgsvtA/s1600/IMG_4914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://1.bp.blogspot.com/-vgj1ov7PVyI/UHMp0VLy4UI/AAAAAAAAC7A/ofguMKgsvtA/s400/IMG_4914.jpg" width="266" /></a></div>
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It's been a while. But you'll be seeing more of me. I'm back.<br />
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<b>Homemade Apple Pie</b><br />
<i><br /></i>
<i>yields one 9" apple pie</i><br />
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<u>Ingredients</u>:<br />
<i>Crust:</i><br />
12 tablespoons unsalted butter, chilled, and cut into pieces<br />
2 cups unbleached flour<br />
1/2 teaspoon sea salt<br />
2 tablespoons apple cider vinegar<br />
4 tablespoons ice cold water<br />
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<i>Filling:</i><br />
5 or 6 apples, peeled, cored, and cut into cubes<br />
1/8 cup orange juice<br />
1/4 cup sugar<br />
1/4 cup unbleached flour<br />
2 teaspoons cinnamon<br />
1 teaspoon freshly ground nutmeg<br />
1/2 teaspoon cloves<br />
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<i>Assembly:</i><br />
3 tablespoons unsalted butter<br />
1 tablespoon milk or cream<br />
1 teaspoon coarse sanding sugar<br />
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<u>Directions</u>:<br />
<i>Crust:</i> Pulse butter and flour in a food processor until it resembles coarse meal. Add the salt, vinegar, and water and pulse until dough begins to form. Remove from processor and divide into two equal parts. Roll each half into a ball, flatten into a disk, and wrap with plastic wrap. Let chill in refrigerator for an hour.<br />
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<i>Filling:</i> In a bowl with a wooden spoon, mix apple cubes, orange juice, sugar, flour, cinnamon, nutmeg, and cloves.<br />
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<i>Assembly:</i> Preheat oven to 375°F. Remove dough from refrigerator. Lightly flour surface. Roll one disk into an 11" round, then fit it into a 9" glass pie plate. Transfer filling to pastry bottom. Scatter 3 tablespoons of butter over fruit. Roll the remaining disk of dough out on the lightly floured surface into an 11" round, then cut out mini apples. Layer mini apple cutouts on top of filling to make top crust, fold edges of dough under, and crimp edges. Brush crust with 1 tablespoon of milk or cream and sprinkle with coarse sugar. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com3tag:blogger.com,1999:blog-6849802106143771646.post-20262445343066712512012-06-07T08:16:00.001-07:002012-06-07T08:35:53.930-07:00Venus Transit Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2r86Wy4BsHI/T9DEADqqioI/AAAAAAAAC4Q/IiAAURM9FKw/s1600/IMG_3384.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2r86Wy4BsHI/T9DEADqqioI/AAAAAAAAC4Q/IiAAURM9FKw/s640/IMG_3384.jpg" width="640" /></a></div>
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I try to hide my extreme nerdiness from you as much as possible here at CosmoCookie, but sometimes there is just no denying it. On Tuesday, Venus transited across the Sun, a phenomenon that will not be visible again for another 105 years. I spent Venus Transit Day with friends and solar telescopes on campus.<br />
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*Transit photos courtesy of James Keane, <a href="http://rocket191987.blogspot.com/">amazing artist</a>.
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I also might have made transit sugar cookies with Solar royal icing and Venus nonpareils.<br />
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I also might have made transit chocolate chip cookies.<br />
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Go ahead... Judge me... I can take it.<br />
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I promise that my next post will be on ice cream. However, I (clearly) cannot promise that I will not geek out on you again.<br />
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<b>Sugar Cookies</b><br />
adapted from <a href="http://www.marthastewart.com/260458/ideal-sugar-cookies">Martha Stewart</a><br />
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<i>yields 2-3 dozen cookies, depending on the size of the shape</i><br />
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<u>Ingredients</u>:<br />
2 cups all-purpose flour<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1/2 cup (1 stick) unsalted butter<br />
1 cup sugar<br />
1 large egg, lightly beaten<br />
2 tablespoons milk<br />
1 teaspoon pure vanilla extract<br />
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<u>Directions</u>:<br />
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.<br />
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Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.<br />
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Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper; set aside.<br />
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On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.<br />
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Decorate with Royal Icing, optional.<br />
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<b>Royal Icing</b><br />
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<u>Ingredients</u>:<br />
2 cups confectioners' sugar<br />
1 tablespoon meringue powder<br />
3-5 tablespoons ice water<br />
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<u>Directions</u>:<br />
Combine ingredients in bowl and beat with an electric mixer for about three minutes. Add water until desired consistency.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com8tag:blogger.com,1999:blog-6849802106143771646.post-4973878185068830802012-06-03T10:08:00.000-07:002012-06-03T13:40:34.026-07:00Blackberry Limeade Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rdPxd1E57z4/T8uYxMrQa2I/AAAAAAAAC1M/Oo80jKTAD8E/s1600/IMG_3182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rdPxd1E57z4/T8uYxMrQa2I/AAAAAAAAC1M/Oo80jKTAD8E/s640/IMG_3182.jpg" width="640" /></a></div>
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My friend KC emailed me the other day, saying that she had made the <a href="http://cosmocookie.blogspot.com/2011/09/strawberry-lemonade-bars.html">strawberry lemonade bars</a>. It always makes me happy when people make the recipes that I post. She was asking about other flavor combinations and suggested blackberries and limes. <i>Done and done.</i> So here we are. Thanks, KC!</div>
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Tart, sweet, and smooth, these blackberry limeade bars scream summer. They cut clean and transport well (place in a tupperware and lay with sheets of waxed paper). I used key lime zest and juice, because, I'll admit it, I'm a lime snob (and they are so cheap to buy in Tucson). Take advantage of blackberry season while you can with these delightful, jewel-toned gems.</div>
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<b>Blackberry Limeade Bars</b><br />
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<i>yields one 8-by-8 inch pan of bars</i><br />
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<u>Ingredients</u>:<br />
<i>Crust</i><br />
1 stick unsalted butter, room temperature<br />
1/4 cup sugar<br />
1 cup all-purpose flour<br />
1/4 teaspoon salt<br />
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<i>Blackberry Lime Layer</i><br />
1 1/2 cups sugar<br />
1/2 cup all-purpose flour<br />
1 tablespoon lime zest<br />
1/4 teaspoon salt<br />
2 cups blackberries, fresh or frozen, thawed<br />
3 large egg whites<br />
1 large egg<br />
2/3 cups freshly squeezed lime juice<br />
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<u>Directions</u>:<br />
Preheat the oven to 350˚ F. Line an 8-by-8 inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, maintaining the temperature.<br />
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While the crust is baking, make the top layer. Combine the sugar, flour, lime zest and salt in a large bowl and whisk to blend. Puree blackberries and press through a fine mesh sieve, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and egg to the bowl with the dry ingredients and whisk well to blend. Whisk in the blackberry puree and lime juice until smooth.<br />
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Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 30 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. <br />
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Enjoy.<br />
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<br /></div>meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com13tag:blogger.com,1999:blog-6849802106143771646.post-52034112924573098992012-05-30T15:14:00.000-07:002012-05-30T15:14:00.857-07:00Blueberry Pie<div class="separator" style="clear: both; text-align: center;">
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How did you celebrate Memorial Day Weekend? My weekend was a croquet-playing, bloody-mary-drinking, poolside-reading, floppy-hat-wearing, guacamole-dipping, bbq-grilling, blueberry-pie-eating kind-of-weekend. </div>
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And it was <i>good</i>.</div>
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<a href="http://2.bp.blogspot.com/-a4vvIggHfjY/T8aWvP5J7DI/AAAAAAAACzY/rqn7OF1ZxIc/s1600/IMG_2916.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-a4vvIggHfjY/T8aWvP5J7DI/AAAAAAAACzY/rqn7OF1ZxIc/s400/IMG_2916.jpg" width="266" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://3.bp.blogspot.com/-O5y7fN5-7G0/T8aXMgGtuSI/AAAAAAAAC0Y/Ba6ftMU-bGI/s1600/IMG_3023.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-O5y7fN5-7G0/T8aXMgGtuSI/AAAAAAAAC0Y/Ba6ftMU-bGI/s400/IMG_3023.jpg" width="266" /></a></div>
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<a href="http://3.bp.blogspot.com/-JPRHniRylK4/T8aWyQIY6vI/AAAAAAAACzg/c3XGoBrbkWQ/s1600/IMG_2930.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-JPRHniRylK4/T8aWyQIY6vI/AAAAAAAACzg/c3XGoBrbkWQ/s640/IMG_2930.jpg" width="640" /></a></div>
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Blueberry Pie is a summer classic, and this recipe pays due homage. The filling is rich and tart; the crust, and I quote a friend and fellow pie-consumer, "tastes like flaky butter." Give it a try at your next BBQ or this 4th of July! Happy eating, friends :)</div>
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<a href="http://4.bp.blogspot.com/-ujm0_GYgSV0/T8aXAAZCEdI/AAAAAAAACz8/V5IKlq0sMq8/s1600/IMG_2978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ujm0_GYgSV0/T8aXAAZCEdI/AAAAAAAACz8/V5IKlq0sMq8/s640/IMG_2978.jpg" width="426" /></a></div>
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<a href="http://1.bp.blogspot.com/-aZYarE6sJoc/T8aY9kCKcPI/AAAAAAAAC0s/nrULE6UOyi0/s1600/IMG_2997.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-aZYarE6sJoc/T8aY9kCKcPI/AAAAAAAAC0s/nrULE6UOyi0/s640/IMG_2997.jpg" width="640" /></a></div>
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</div>
<b>Blueberry Pie </b><br />
<br />
<i>yields one 9-inch round pie</i><br />
<br />
<u>Ingredients</u>:<br />
<i>Crust</i><br />
2 cups flour<br />
12 tablespoons butter, chilled and cut into pieces<br />
2 tablespoons heavy cream, chilled<br />
2 tablespoons apple cider vinegar, chilled<br />
2 tablespoons ice water<br />
<br />
<i>Filling</i><br />
4 cups blueberries<br />
2 tablespoons lime juice<br />
1/4 cup sugar<br />
1/4 cup flour<br />
1 tablespoon cornstarch<br />
1 teaspoon cinnamon<br />
1 teaspoon vanilla<br />
<br />
<i>Assembly</i><br />
3 tablespoons butter<br />
1 tablespoon heavy cream<br />
<br />
<u>Directions</u>:<br />
<i>For the crust</i>: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.<br />
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<i>For the filling</i>: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.<br />
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<i>For the pie</i>: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11" round, then fit it into a 9" pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.<br />
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Enjoy.<br />
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<br /></div>meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com8tag:blogger.com,1999:blog-6849802106143771646.post-29416595346036540972012-05-30T12:50:00.001-07:002012-08-26T14:22:01.658-07:00Beet Ice Cream with Orange Zest and Poppy Seeds<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LcGOePF6SRE/T8Z2box1l3I/AAAAAAAACyQ/P-lcIPRWC08/s1600/IMG_3035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-LcGOePF6SRE/T8Z2box1l3I/AAAAAAAACyQ/P-lcIPRWC08/s640/IMG_3035.jpg" width="640" /></a></div>
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Eating beets has never been an attractive choice for me until now. I'll be honest: I made this ice cream for the color. That's all natural fuschia, my friends. Earthy and tart, beet ice cream is not your typical after-school special, but it's worth every spoonful (and the poppy seeds add a nice crunch!).<br />
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<a href="http://2.bp.blogspot.com/-foZGiU7rWpc/T8Z32gaR2SI/AAAAAAAACyo/IBc6y9QCgn4/s1600/IMG_3111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-foZGiU7rWpc/T8Z32gaR2SI/AAAAAAAACyo/IBc6y9QCgn4/s400/IMG_3111.jpg" width="266" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://3.bp.blogspot.com/-6wlrB7Vq4T0/T8Z4EeCuw4I/AAAAAAAACyw/40hhV0bKezI/s1600/IMG_2163.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-6wlrB7Vq4T0/T8Z4EeCuw4I/AAAAAAAACyw/40hhV0bKezI/s400/IMG_2163.jpg" width="266" /></a></div>
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<a href="http://2.bp.blogspot.com/-ZnDF8Uxa5F8/T8Z4rcdvS2I/AAAAAAAACzM/q9xfyccX3Gw/s1600/IMG_3046.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-ZnDF8Uxa5F8/T8Z4rcdvS2I/AAAAAAAACzM/q9xfyccX3Gw/s400/IMG_3046.jpg" width="266" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-ZWEnsTHGYTA/T8Z3ysbkPmI/AAAAAAAACyg/tpvYuZKw7K4/s1600/IMG_3076.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZWEnsTHGYTA/T8Z3ysbkPmI/AAAAAAAACyg/tpvYuZKw7K4/s400/IMG_3076.jpg" width="266" /></a></div>
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Last Week: <a href="http://cosmocookie.blogspot.com/2012/05/sweet-potato-ice-cream-flavor-of-week.html">Sweet Potato Ice Cream</a></div>
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<b>Beet Ice Cream with Orange Zest and Poppy Seeds</b><br />
adapted from <a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363">Jeni's Splendid Ice Creams at Home</a><br />
<br />
<i>yields one generous quart</i><br />
<br />
<u>Ingredients</u>:<br />
2 cups milk<br />
4 teaspoons cornstarch<br />
1 1/4 cups heavy cream<br />
2/3 cup sugar<br />
2 tablespoons light corn syrup<br />
1/2 teaspoon kosher salt<br />
zest of 1 orange<br />
3 tablespoons cream cheese, softened<br />
1/2 cup puréed roasted red beets (two medium-sized beets will get the job done)<br />
2 tablespoons poppy seeds<br />
<br />
<u>Directions</u>:<br />
<i>For the roasted beets</i>: Preheat oven to 450°F. Wrap the beets in a sheet of foil. Bake until very soft, about 1 hour. Let the beets cool slightly, then peel them while still warm. Cut into chunks and puree through a sieve.<br />
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<i>For the ice cream</i>: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.<br />
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Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled, about 30 minutes.<br />
<br />
Pour mixture into an ice cream maker; add poppy seeds; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set, about 4 hours.<br />
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Enjoy.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com18tag:blogger.com,1999:blog-6849802106143771646.post-77093099478168564372012-05-22T00:13:00.000-07:002012-11-17T20:23:29.273-07:00Sweet Potato Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vs9vBcRAUxo/T7sFI1l5AdI/AAAAAAAACtE/g3XZVJBrplc/s1600/IMG_2808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-vs9vBcRAUxo/T7sFI1l5AdI/AAAAAAAACtE/g3XZVJBrplc/s640/IMG_2808.jpg" width="640" /></a></div>
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Instead of complaining about another Tucson summer, I've decided to be proactive. I'm going to make new flavors of ice cream to get me through these trying times. Let's be real - I'll probably still complain to you anytime it gets above 105, but - hey - at least you get an ice cream recipe every time I do. You can thank <a href="http://jenisplendid.typepad.com/salty_caramel_jenis_blog/">Jeni</a> for inspiring me.<br />
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I just received <a href="http://www.jenis.com/" target="_blank">Jeni's</a> book in the mail from my Mom! I officially have a major girl crush on Jeni. Her book is delightful. If you don't believe me - the <a href="http://jenisplendid.typepad.com/salty_caramel_jenis_blog/2012/05/james-beard-foundation-honors-jenis-splendid-ice-creams-at-homeauthor-jeni-britton-bauer-wins-media-award-in-the-cookbooks.html" target="_blank">James Beard Award</a> thought so, too. Here's the book description from <a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363">amazon.com</a>:<br />
<br />
<i>“Ice cream perfection in a word: Jeni’s.” –Washington Post</i><br />
<i>At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.</i><br />
<i>Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.</i><br />
<i>How cool is that? </i><br />
<br />
Oh, it's cool, Jeni. So for my first post, I made Jeni's sweet potato ice cream and added some candied ginger pieces. Smooth, creamy, and rich with sweet potato and molasses, this ice cream is like having Thanksgiving for dessert! Enjoy.<br />
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<a href="http://3.bp.blogspot.com/-5JW6RXOQups/T7sDwrLfZHI/AAAAAAAACs0/F7GRZtsEFL0/s1600/IMG_2785.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://3.bp.blogspot.com/-5JW6RXOQups/T7sDwrLfZHI/AAAAAAAACs0/F7GRZtsEFL0/s400/IMG_2785.jpg" width="266" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-U6b1G80uK_o/T7sDzj7FU5I/AAAAAAAACs8/wVz4qwXQpfM/s1600/IMG_2805.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-U6b1G80uK_o/T7sDzj7FU5I/AAAAAAAACs8/wVz4qwXQpfM/s400/IMG_2805.jpg" width="266" /></a></div>
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<b>Sweet Potato Ice Cream with Candied Ginger</b><br />
adapted from J<a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363" target="_blank">eni's Splendid Ice Creams at Home</a><br />
<br />
<i>yields one generous quart</i><br />
<br />
<u>Ingredients</u>:<br />
1 1/2 cups 1/2-inch cubes peeled sweet potato (I used frozen, already cubed potatoes)<br />
2 cups whole milk<br />
1 1/2 ounces (3 tablespoons) cream cheese, softened<br />
1/4 teaspoon ground cinnamon<br />
1 1/4 cups heavy cream<br />
4 teaspoons cornstarch<br />
1/4 teaspoon fine sea salt<br />
2 tablespoons light corn syrup<br />
1/3 cup granulated sugar<br />
1/3 cup packed dark brown sugar<br />
2 tablespoons molasses<br />
1/2 cup diced candied ginger pieces<br />
<br />
<u>Directions</u>:<br />
Make sure the ice cream maker has been in the freezer overnight or for at least 10 hours.<br />
<br />
In a medium saucepan, combine diced sweet potatoes and milk. Bring to a boil. Reduce heat to low and simmer until the potatoes are soft and easily pierced by a knife, 8 to 10 minutes.<br />
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Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese, cinnamon, and salt. <br />
<br />
Once potatoes are cooked, transfer to a food processor and puree. If pieces still remain, return to pan and puree using an immersion blender. Add heavy cream, sugars, corn syrup, and molasses to potato puree. Place pan over medium-high heat and bring mixture to a rolling boil until the sugar dissolves, 4 minutes. <br />
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Remove from heat and gradually whisk into cream cheese mixture until smooth. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.<br />
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Once ice cream base is chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Sprinkle a layer of toasted marshmallows on the bottom of a plastic ice cream container. Lightly spoon a layer of ice cream on top. Continue to alternate layers of candied ginger pieces and ice cream until the container is full. Sprinkle a few more marshmallows on top. Freeze until firm, at least 4 hours.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com15tag:blogger.com,1999:blog-6849802106143771646.post-4999206602414222662012-05-21T10:12:00.001-07:002012-05-21T19:24:27.465-07:00Carrot Cake and a Red Balloon<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-36DvYw1UPH0/T7f_tnCo5KI/AAAAAAAACsE/7420t4aZTg0/s1600/IMG_2709.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-36DvYw1UPH0/T7f_tnCo5KI/AAAAAAAACsE/7420t4aZTg0/s640/IMG_2709.jpg" width="640" /></a></div>
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Last week, my good friend Cecilia asked me to paint a mural on her staircase wall. Ever since, I've had five legitimate paid offers to paint people's rooms/nurseries/furniture. I'm <i>FUN</i>employed as of 10 days ago, so this is sweet, sweet music to my ears. If you hear of a job that involves solar physics, baking, astronomy outreach, mural art, and/or Excel spreadsheets, please do pass it along - I'm your girl. Back to Cecilia's wall...</div>
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<a href="http://3.bp.blogspot.com/-Ul35keJbFWA/T7f_aoGpt4I/AAAAAAAACrM/5ItEMQZQTSc/s1600/556187_10150956961260664_506310663_12105419_615649326_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-Ul35keJbFWA/T7f_aoGpt4I/AAAAAAAACrM/5ItEMQZQTSc/s640/556187_10150956961260664_506310663_12105419_615649326_n.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-ZJELYrJOjrs/T7f_c-NJPvI/AAAAAAAACrc/ZzISp4ltXWM/s1600/IMG_2143.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-ZJELYrJOjrs/T7f_c-NJPvI/AAAAAAAACrc/ZzISp4ltXWM/s1600/IMG_2143.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ZJELYrJOjrs/T7f_c-NJPvI/AAAAAAAACrc/ZzISp4ltXWM/s640/IMG_2143.jpg" width="426" /></a><a href="http://3.bp.blogspot.com/-ZJELYrJOjrs/T7f_c-NJPvI/AAAAAAAACrc/ZzISp4ltXWM/s1600/IMG_2143.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a></div>
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<br />
Project 99 (minus 98) Red</div>
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Balloons was launched. The mural is based on the famous <a href="http://en.wikipedia.org/wiki/Banksy" target="_blank">Banksy</a> graffiti art of <a href="http://www.banksy-prints.com/wp-content/uploads/2010/01/banksy-girl-with-balloon-street.jpg" target="_blank">girl with balloon</a>. I gave her long air to look like Cecilia and the cutest little red rain boots.</div>
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All the while, I couldn't help but want to rock out to the 80s classic <a href="http://www.youtube.com/watch?v=jQYQTFudrqc" target="_blank">99 Luftballons</a> (this will now be stuck in your head for the next three days. I'm sorry that I'm not sorry about it).</div>
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<br /></div>
<div style="text-align: left;">
<b><i>99 Luftballons</i></b></div>
<div style="text-align: left;">
<i>Nena</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>Hast du etwas Zeit für mich</i></div>
<div style="text-align: left;">
<i>Dann singe ich ein Lied für dich</i></div>
<div style="text-align: left;">
<i>Von 99 Luftballons</i></div>
<div style="text-align: left;">
<i>Auf ihrem Weg zum Horizont</i></div>
<div style="text-align: left;">
<i>Denkst du vielleicht g'rad an </i></div>
<div style="text-align: left;">
<i>mich</i></div>
<div style="text-align: left;">
<i>Dann singe ich ein Lied für dich</i></div>
<div style="text-align: left;">
<i>Von 99 Luftballons</i></div>
<div style="text-align: left;">
<i>Und dass so was von so was kommt...</i></div>
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<i><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; font-style: normal; line-height: 18px;">♥ </span></i><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: red;">♥</span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">♥ </span></div>
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We of course then <i>had</i> to take pictures of ourselves with the girl and help her get her balloon back. It was a great afternoon<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">...</span></span><a href="http://3.bp.blogspot.com/-d5xL77P1MBo/T7f_a1k5i7I/AAAAAAAACrU/B_QCO8AJQkg/s1600/75285_10150957009270664_506310663_12105497_754743922_n.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-d5xL77P1MBo/T7f_a1k5i7I/AAAAAAAACrU/B_QCO8AJQkg/s640/75285_10150957009270664_506310663_12105497_754743922_n.jpg" width="640" /></a></div>
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Carrots with leafy tops make me <i>almost</i> as giddy as Cecilia was when I completed her project. There's something happy, wholesome, and genuine about carrots that don't come in plastic bag. These were on sale at the market, so I had the perfect excuse to make a carrot cake.</div>
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<a href="http://3.bp.blogspot.com/-4UPXEXqIEL4/T7f_ifjJAPI/AAAAAAAACrs/sPIrk1HD2KU/s1600/IMG_2214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4UPXEXqIEL4/T7f_ifjJAPI/AAAAAAAACrs/sPIrk1HD2KU/s640/IMG_2214.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-aKg7JZ_fsYw/T7f_mEdK3mI/AAAAAAAACr0/4LY_KQwvTLA/s1600/IMG_2657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-aKg7JZ_fsYw/T7f_mEdK3mI/AAAAAAAACr0/4LY_KQwvTLA/s640/IMG_2657.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-1xcPFWdoW4w/T7f_qdLqqCI/AAAAAAAACr8/5lUvrmdlDzE/s1600/IMG_2666.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://1.bp.blogspot.com/-1xcPFWdoW4w/T7f_qdLqqCI/AAAAAAAACr8/5lUvrmdlDzE/s400/IMG_2666.jpg" width="265" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://1.bp.blogspot.com/-v_YQpKZdEbE/T7f_eh11DdI/AAAAAAAACrk/tLXSsokeLIc/s1600/IMG_2203.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-v_YQpKZdEbE/T7f_eh11DdI/AAAAAAAACrk/tLXSsokeLIc/s400/IMG_2203.jpg" width="266" /></a></div>
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This carrot cake is moist, dense, and flavorful. And, you know, it's "healthy" because it has a vegetable in it... Never you mind that the recipe is from Paula Deen, the butter queen... </div>
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I've used this recipe to make cupcakes in the past (these <a href="http://cosmocookie.blogspot.com/2010/11/carrot-cake-basket-cupcakes-with-cream.html" target="_blank">carrot cake basket cupcakes</a>) and will continue to use it in the future. I simply shred the carrots in a food processor instead of using a cheese grater and I add pecans to the frosting instead of the cake, but you could easily add pecans, walnuts, raisins... to the batter. Make it your own. This is the kind of cake that quickly becomes a classic staple in your recipe box. Enjoy.</div>
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<a href="http://4.bp.blogspot.com/-95mXKd216Hc/T7r4vLjMgCI/AAAAAAAACsg/Hcy5A-eLg6k/s1600/IMG_2717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-95mXKd216Hc/T7r4vLjMgCI/AAAAAAAACsg/Hcy5A-eLg6k/s640/IMG_2717.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-S5ThqMKCYOs/T7f_xZ3hO2I/AAAAAAAACsM/7KytmE3I9R4/s1600/IMG_2723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-S5ThqMKCYOs/T7f_xZ3hO2I/AAAAAAAACsM/7KytmE3I9R4/s640/IMG_2723.jpg" width="640" /></a></div>
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<b>Carrot Cake</b><br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html" target="_blank">Paula Deen</a><br />
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<i>yields two 8-inch round cakes (I made one very tall 8-inch round cake)</i><br />
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<u>Ingredients</u>:<br />
2 cups all-purpose flour<br />
2 cups sugar<br />
2 teaspoons baking soda<br />
2 teaspoons ground cinnamon<br />
1 teaspoon salt<br />
4 eggs<br />
1 1/2 cups vegetable oil<br />
3 cups grated carrots<br />
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<u>Directions</u>:<br />
Preheat oven to 350F. Grease and flour round pans. Line bottom of the pans with parchment paper.<br />
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In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots.<br />
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Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.<br />
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<b>Pecan Cream Cheese Frosting</b>
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<u>Ingredients</u>:<br />
1 (8-ounce) package cream cheese, room temperature<br />
1/2 stick (4 tablespoons) unsalted butter, room temperature<br />
1 cup powdered sugar<br />
1 teaspoon vanilla extract<br />
3/4 cup chopped pecans<br />
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<u>Directions</u>:<br />
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top.<br />
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Enjoy.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com12tag:blogger.com,1999:blog-6849802106143771646.post-31689641178447005652012-05-19T10:18:00.001-07:002012-05-20T10:30:22.483-07:00Jalapeño Beer Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-itjMS2Ul3nY/T7fJgn0g20I/AAAAAAAACps/nE-4UheuEz8/s1600/IMG_2387.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-itjMS2Ul3nY/T7fJgn0g20I/AAAAAAAACps/nE-4UheuEz8/s640/IMG_2387.jpg" width="640" /></a></div>
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I have returned from Mexico! Some friends and I headed south of Tucson until we hit the Pacific to get SCUBA open water certified. It was a great trip, and much needed after this semester. We camped on Himalaya Bay. We pitched our tents mere yards from the ocean (In the morning, I'd open the flap to see pelicans flying across the water's surface). We dove and snorkeled in crystal clear water, and encountered amazing sea life: eels, slugs, sting rays, fish, coral, sea cucumbers, crabs, urchins, jellyfish... We watched amazing sunsets. We gathered 'round the campire at night. Suffice it to say, I did not want to come back to landlocked Arizona.</div>
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<a href="http://4.bp.blogspot.com/-3v0X-a9a9nY/T7fQUzNg7JI/AAAAAAAACqQ/bVAQ2ZvuPVQ/s1600/IMG_1877.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-3v0X-a9a9nY/T7fQUzNg7JI/AAAAAAAACqQ/bVAQ2ZvuPVQ/s640/IMG_1877.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://3.bp.blogspot.com/-SPYwJHCwnn0/T7fQgwZUKwI/AAAAAAAACqw/kZ8wN_3o5SQ/s1600/IMG_2020.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-SPYwJHCwnn0/T7fQgwZUKwI/AAAAAAAACqw/kZ8wN_3o5SQ/s640/IMG_2020.jpg" width="640" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://3.bp.blogspot.com/-SPYwJHCwnn0/T7fQgwZUKwI/AAAAAAAACqw/kZ8wN_3o5SQ/s1600/IMG_2020.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"> </a></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://1.bp.blogspot.com/-BDSd8Jqiswg/T7fQaJQT_oI/AAAAAAAACqY/RnRczSnmPas/s1600/IMG_1969.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-BDSd8Jqiswg/T7fQaJQT_oI/AAAAAAAACqY/RnRczSnmPas/s640/IMG_1969.jpg" width="640" /></a></span></span></div>
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<a href="http://2.bp.blogspot.com/-VDd-A3OfSg8/T7fQkKqjz3I/AAAAAAAACq4/SRdNloUBc9Q/s1600/IMG_2039.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-VDd-A3OfSg8/T7fQkKqjz3I/AAAAAAAACq4/SRdNloUBc9Q/s400/IMG_2039.jpg" width="266" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://2.bp.blogspot.com/-XF-y7yUeP-8/T7fQnVMKtvI/AAAAAAAACrA/GFTt7POTg6E/s1600/IMG_2105.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-XF-y7yUeP-8/T7fQnVMKtvI/AAAAAAAACrA/GFTt7POTg6E/s400/IMG_2105.jpg" width="266" /></a></div>
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The water really was that blue... I've got a fever in this 100-something-degree weather, and the only prescription is more ocean. I also really, really, really want a fancy underwater camera case that I cannot afford in the foreseeable future. It's a whole other world beneath the surface. A photo could never capture the true wonder and tranquility of swimming at depth, but I wish I could share just a little piece of it with you.</div>
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<a href="http://3.bp.blogspot.com/-X2Eav4p1N1M/T7fJUlHUwRI/AAAAAAAACpM/Ueo0yyIJmu4/s1600/IMG_2272.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-X2Eav4p1N1M/T7fJUlHUwRI/AAAAAAAACpM/Ueo0yyIJmu4/s640/IMG_2272.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a></div>
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I made this recipe for a going-away-dinner for our dear friend Emily, who is too smart and fancy to hang around Tucson anymore and is headed to Princeton. Emily can be sweet, corny, and spicy (red head - the girl has some sass) and loves beer, so this Jalapeño Beer Cornbread with a Honey Glaze seemed only fitting for my ex-neighbor. I also recently found these nifty cast iron pans at the thrift store for only a few dollars, so this was a good excuse to take them for a test drive.</div>
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This cornbread is buttery, sweet, spicy, moist, and beer-y (just roll with it). What more could you ask for in a cornbread? Whole corn kernels, diced jalapeños, and a beer-butter-honey glaze -- <i>Yes, please</i>. The cornbread can be made in the oven or on the grill. If you are afraid of the spice, simply omit the peppers, but in my humble and open-minded opinion that would just be foolish. I used a Hefeweizen, but feel free to use your favorite beer, because you might <i>have </i>to drink the rest of it while the cornbread is cooking. <i>Darn. </i>This recipe is sure to reappear in my kitchen this summer. I hope you find it as delicious and satisfying.</div>
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<a href="http://2.bp.blogspot.com/-VnuEyGsT114/T7fJXnRbJHI/AAAAAAAACpU/X_jWDuNsXPU/s1600/IMG_2283.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-VnuEyGsT114/T7fJXnRbJHI/AAAAAAAACpU/X_jWDuNsXPU/s640/IMG_2283.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-65qxBL683V4/T7fJuH03GjI/AAAAAAAACqE/akCaifHzW8s/s1600/IMG_2409.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-65qxBL683V4/T7fJuH03GjI/AAAAAAAACqE/akCaifHzW8s/s640/IMG_2409.jpg" width="640" /></a></div>
<b>Jalapeño Beer Cornbread</b><br />
adapted from <a href="http://www.huffingtonpost.ca/2012/05/16/jalapeno-beer-cornbread-recipe-_n_1522398.html" target="_blank">Huffpost Living (Canada)</a><br />
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<i>yields 1 10-inch round pan of cornbread</i><br />
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<u>Ingredients</u>:<br />
<i>Cornbread</i><br />
3 ears grilled corn kernels, or 1 cup of canned corn<br />
1 cup all-purpose flour<br />
1 cup yellow cornmeal<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
3 tablespoons granulated sugar<br />
3/4 teaspoon salt<br />
2 large eggs, beaten<br />
1/2 cup milk<br />
1/2 cup of your favorite beer<br />
2 jalapeño peppers, seeded, membrane removed, and finely diced<br />
2 tablespoons vegetable oil<br />
2 tablespoons butter<br />
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<i>Glaze</i><br />
1/4 cup (4 tablespoons) butter<br />
1/4. cup honey<br />
1/4 cup of your favorite beer<br />
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<u>Directions</u>:<br />
Preheat oven to 425°F.<br />
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In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.<br />
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In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.<br />
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Melt butter and coat entire inside of pan. Pour in batter.<br />
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Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve.<br />
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Enjoy.<br />
<br />meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com38tag:blogger.com,1999:blog-6849802106143771646.post-11068603100812830112012-05-06T21:27:00.000-07:002012-05-06T21:27:27.031-07:00Unicorn Rainbow Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-c9C6x2NxpGE/T6dM_m6bJzI/AAAAAAAACow/z0UEtEq8-MM/s1600/Picture+12.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-c9C6x2NxpGE/T6dM_m6bJzI/AAAAAAAACow/z0UEtEq8-MM/s640/Picture+12.png" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a></div>
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These rainbow cupcakes (click <a href="http://cosmocookie.blogspot.com/2011/09/rainbow-cupcakes.html" target="_blank"><span class="Apple-style-span" style="color: red;">H</span><span class="Apple-style-span" style="color: magenta;">E</span>R<span class="Apple-style-span" style="color: orange;">E</span></a> for recipe or see below) with glitter unicorn cupcake toppers celebrated my friend Ingrid's birthday. Thanks for being wonderful and fierce, Ingrid! Remember, a unicorn is just a horse with a birthday party hat on...</div>
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<b>Rainbow Cupcakes</b> (in six easy steps)<br />
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1. Make a WHITE cake mix, and preheat oven accordingly. I KNOW, I KNOW! I am usually religiously against cake mixes but you want a runny, wet batter. Plus these cupcakes look labor intensive, even though they aren't at all, so your friends will already be impressed. Stop over achieving.<br />
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2. Divide batter equally into bowls and add food coloring for each color. I used six colors from <a href="http://www.amazon.com/Ateco-1112-12-Color-Food-Coloring/dp/B00004S1C6" target="_blank">Ateco food gels</a>.<br />
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3. Place liners in cupcake tray and spoon 1 teaspoon of each color in the center of the cup. The cake cups should be about 1/2 full.<br />
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4. Bake according to mix (I'm cringing, too. It's okay.) instructions.<br />
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5. Remove from oven and cool on a rack.<br />
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6. Enjoy, and show off your colors!<br />
<br />meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com22tag:blogger.com,1999:blog-6849802106143771646.post-22920079087036095802012-05-04T17:46:00.000-07:002012-05-04T18:34:29.566-07:00Strawberry Rhubarb Pie<div class="separator" style="clear: both; text-align: center;">
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I never, ever have to take another planetary science class. <i>ever</i>. Celebration Pie.</div>
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<b>Strawberry Rhubarb Pie</b><br />
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<i>yields one 9" pie with top and bottom crusts.</i><br />
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<u>Ingredients</u>:<br />
<i>Crust</i><br />
12 tablespoons unsalted butter, chilled<br />
2 cups unbleached, all-purpose flour<br />
1/2 teaspoon salt<br />
2 tablespoons apple cider vinegar<br />
4 tablespoons ice cold water<br />
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<i>Filling</i><br />
2 cups fresh, diced strawberries<br />
2 cups diced rhubarb<br />
1 1/2 teaspoon cinnamon<br />
1/2 cup sugar<br />
1/4 cup flour<br />
1 teaspoon cornstarch<br />
1 tablespoon lemon juice<br />
1 tablespoon orange zest<br />
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<i>Assembly</i><br />
3 tablespoons unsalted butter<br />
1 tablespoon unsalted butter, melted<br />
2 tablespoons milk<br />
1 tablespoon coarse, sanding sugar<br />
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<u>Directions</u>:<br />
<i>For the crust: </i>In a food processors, pulse the butter, flour, and salt until it resembles a coarse meal. With the processor on, slowly add the ice water and vinegar until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Divide dough into 2 balls, one slightly larger than the other, and flatten each slightly to make a flat disk. Wrap disks individually in plastic wrap and refrigerate for 1 hour.<br />
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<i>For the filling:</i> Toss all filling ingredients together in a bowl. Set aside.<br />
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<i>For the pie:</i> Preheat oven to 375°F. Roll the larger disk of dough out on a lightly floured surface into an 11" round, then fit it into a 9" glass pie plate. Transfer filling to pastry bottom. Scatter the 3 tablespoons of butter in small pieces over the fruit filling. Roll the remaining disk of dough out on the lightly floured surface into a 10" round, then cover the pie, fold edges of dough under, and crimp edges. Brush top crust with milk and melted butter and sprinkle with coarse sugar. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.<br />
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Enjoy.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com9tag:blogger.com,1999:blog-6849802106143771646.post-92185598901623778462012-05-04T17:00:00.003-07:002012-05-05T09:41:16.977-07:00Spring FoodventuresHello Friends. It's been a while (grad school happens). It's finals week, so what better way to procrastinate papers, projects, and studying than to share pictures of my spring food adventures, or foodventures as I like to call them.<br />
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We begin with Valentine's Day, where we rang in this holiday of commercial love with an Anti-Valentine's Day party and booze. Here we have some watermelon and raspberry heart-shaped jello shooters and bittersweet cookies (inspired by <a href="http://www.despair.com/bittersweets.html" target="_blank">BitterSweets candies</a>, the anti-SweeTart sugar fix).<br />
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We move on to Presidents' Day Weekend. In honor of George Washington, I made cherry sugar cookies. I cannot tell a lie...</div>
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Continuing with holidays, Easter happened. Easter is a season of renewal and redemption, but I did something unforgivable. I deca-peep-tated a beloved, American treat. Peeps are quite possibly the grossest candy, despite their adorable nature. They were sacrificed to a higher cause: s'mores bars.<br />
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I whipped up some deviled easter eggs for an Easter supper hosted by my gracious friends Rob and Kristen. We had quite the dinner spread: Honey Baked Ham, Hawaiian Rolls, Bacon Sweet Potatoes, Mashed Potatoes, Cilantro Jicama Pineapple Spinach Salad, Green Beans with Walnuts and Cranberries, and Quinoa and Sun-dried Tomato Stuffed Mini Peppers. Oh and cake.</div>
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The following week Rob and Kristen got married! Cecilia hosted a hot-pot-style dinner for Kristen and the ladies before Kristen flew off to Florida. While the boys were off enjoying less clandestine entertainment, the ladies oogled Gene Kelly's bum in An American in Paris with no shortage of wine.</div>
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Then came the wedding! and my first stay in sunny Florida - dancing, macarons, cake, beaches, sunsets, drum circles, and seafood galore! A more fantastic trip could not have been had.</div>
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Once we got back to Tucson, it was time for the 1st Annual Taco Festival and Annual Tucson Pie Party (ALL IN ONE DAY!). That was the best smelling day of my life.</div>
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My favorite taco was the Chicken Prickly Pear Taco. MMMmmmMmm. I have dreams about this guy.<br />
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My favorite pie ended up being a savory Apple and Kale Pie with onions. Who knew?<br />
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It's been a challenging spring, but food has been kind to me (and my hips).meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com0tag:blogger.com,1999:blog-6849802106143771646.post-75664477436200877472012-03-25T14:15:00.001-07:002012-03-25T14:22:46.109-07:00Chocolate Raspberry Crêpe Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D30RAv7dyE0/T299TWx718I/AAAAAAAACeg/S7YATckK6zk/s1600/IMG_0773.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-D30RAv7dyE0/T299TWx718I/AAAAAAAACeg/S7YATckK6zk/s640/IMG_0773.jpg" width="640" /></a></div><br />
I... I can't even... I don't know where to begin, really. I almost didn't share this with you. <i>Chocolate, cream, crêpes, more chocolate, more cream, ganache, raspberry jam, truffles, diabetes, chocolate, obesity, cream.</i> In good conscience I couldn't give you this recipe. Luckily for you, I apparently gave up being a good person for Lent this year.<br />
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The cake: A dozen or so crêpes layered with chocolate ganache and raspberry jam, covered in chocolate ganache frosting, topped with chocolate truffles, and dusted with cocoa powder. If you enjoy chocolate, the odds are in ever in your favor (Did you see <u>The Hunger Games</u> this weekend? I did, and my inner tween loved it!) of enjoying this cake. This is easily the most ridiculous dessert I've ever made.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0-swjV5W1BU/T299LVFpG6I/AAAAAAAACeI/HHO9OHkBQkY/s1600/IMG_0673.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0-swjV5W1BU/T299LVFpG6I/AAAAAAAACeI/HHO9OHkBQkY/s640/IMG_0673.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6olUOc8qwAc/T299Wt8tY5I/AAAAAAAACe4/yaT6TNzzO68/s1600/IMG_0796.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-6olUOc8qwAc/T299Wt8tY5I/AAAAAAAACe4/yaT6TNzzO68/s640/IMG_0796.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I don't wish to know the calorie count of a slice of this cake. It's unfortunate that I'm going to a beach in Florida in less than a month. I apologize to my fellow sand loungers. It's not going to be pretty. This cake is partially to blame, but it was worth every rich, decadent bite. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Proceed at your own health risk. You may never breathe the same way again, but you will die happy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZPOEZPFA6ME/T2-D5GGB_XI/AAAAAAAACfI/L4bWpGDhmas/s1600/IMG_0802_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-ZPOEZPFA6ME/T2-D5GGB_XI/AAAAAAAACfI/L4bWpGDhmas/s400/IMG_0802_2.jpg" width="266" /></a></div><a href="http://1.bp.blogspot.com/-zo8kGG-1S2A/T2-D3pUvakI/AAAAAAAACfA/ha47l2AXz1o/s1600/IMG_0800_2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zo8kGG-1S2A/T2-D3pUvakI/AAAAAAAACfA/ha47l2AXz1o/s400/IMG_0800_2.jpg" width="266" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q8168TdAjrM/T299QxwaEJI/AAAAAAAACeY/YBwhajZStzM/s1600/IMG_0741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-q8168TdAjrM/T299QxwaEJI/AAAAAAAACeY/YBwhajZStzM/s640/IMG_0741.jpg" width="640" /></a><a href="http://2.bp.blogspot.com/-dDo_WpXrkPU/T299VuuJo0I/AAAAAAAACew/JdcY-NDGL1U/s1600/IMG_0791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b>Chocolate Raspberry Crêpe Cake</b><br />
<b></b>adapted from <a href="http://www.sprinklebakes.com/2012/01/chocolate-amaretto-crepe-cake.html" target="_blank">Sprinkle Bakes</a><br />
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<b><i>Crêpes</i></b><br />
<i>yields about one dozen crêpes</i><br />
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<u>Ingredients</u>:<br />
6 large eggs<br />
1 cup cream<br />
1/2 cup coconut milk<br />
1 teaspoon vanilla<br />
1 cup all purpose flour<br />
1/8 tsp salt<br />
1/4 cup confectioners sugar<br />
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<u>Directions</u>:<br />
Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.<br />
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Brush a 9 or 10 inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter. Place pan on the stove eye and cook until the surface of the crêpe loses most of its glossiness and the top is set. Flip crepe and leave on the stove for another 20 seconds. Slide the crêpe out of the skillet and onto a plate. <br />
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Repeat process until all crêpe batter is used. Allow the crêpes to cool completely.<br />
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<b><i>Chocolate Ganache</i></b><br />
<i>**half this portion of the recipe if you do not intend on making truffles**</i><br />
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<u>Ingredients</u>:<br />
18 ounces semisweet or bittersweet chocolate<br />
2 cups heavy cream<br />
1 teaspoon vanilla<br />
<div><br />
<u>Directions</u>:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Roughly chop the chocolate and place it in a medium heatproof bowl.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a saucepan, heat the heavy cream and vanilla over medium-high heat until just boiling.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly before using.</div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i>Assembly</i></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Center a crêpe on a serving plate. Using a pastry brush, very lightly coat the crêpe with chocolate ganache while it is still thin (if ganache begins to set, you can gently heat it in the microwave at 20 second intervals). Thinly spread a little raspberry jam over the ganache and top with another crêpe. Continue brushing, spreading and stacking, ending with a crêpe on top. Place in the cake thus far in the freezer for 30 minutes to set.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Refrigerate the chocolate ganache. When remaining chocolate ganache is of spreading consistency, use to frost the cake. Let stand at room temperature until set. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The remaining amount of chocolate ganache can be chilled and rolled into truffles. Roll truffles in cocoa powder and garnish top of cake. Dust cocoa powder over the entire cake.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Die happy.</div>meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com19tag:blogger.com,1999:blog-6849802106143771646.post-86064852557681452302012-03-21T18:00:00.001-07:002012-03-21T18:00:13.899-07:00Mini Key Lime Pies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8Q6mcT5lcUk/T2px1aWTd3I/AAAAAAAACc4/PaeV1hTUKds/s1600/IMG_0535.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8Q6mcT5lcUk/T2px1aWTd3I/AAAAAAAACc4/PaeV1hTUKds/s640/IMG_0535.JPG" width="640" /></a></div><br />
For Christmas, my mom got me this adorable <a href="http://www.amazon.com/gp/product/B0006SJZJ8/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0006IW02M&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1JJFF2B9JVNBSC45JJXP" target="_blank">mini cheesecake pan</a>. The bottoms pop out! Genius. It's been three months, but I finally took this guy for a test drive. I knew what I wanted my first recipe to be while opening this gift: mini key lime pies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yDBaax4dIeo/T2pype2GzwI/AAAAAAAACdY/Ko0srTto6XM/s1600/IMG_0441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-yDBaax4dIeo/T2pype2GzwI/AAAAAAAACdY/Ko0srTto6XM/s640/IMG_0441.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-phmSJ-6M1Ic/T2pyC7RK1EI/AAAAAAAACdA/x5QbZnteVfE/s1600/IMG_0216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-phmSJ-6M1Ic/T2pyC7RK1EI/AAAAAAAACdA/x5QbZnteVfE/s640/IMG_0216.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Make sure you use <b><i><u>KEY</u></i></b> limes. They pack so much flavor!</div><br />
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These little bites are creamy, sweet, and tart. A breath of fresh air to winter and a cool keynote - key<i>LIME</i>note - to summer, these mini key lime pies will disappear quickly after you make them, to be sure. You could jazz them up in so many ways: whipped cream, mint, blackberry sauce, scoop of ice cream; but I decided to simply garnish with key lime slices. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-10YzcdC2CXg/T2p0J2CTooI/AAAAAAAACdw/oHaFpOFAGXw/s1600/IMG_0454.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-10YzcdC2CXg/T2p0J2CTooI/AAAAAAAACdw/oHaFpOFAGXw/s640/IMG_0454.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><b>Mini Key Lime Pies</b></div>adapted from <a href="http://www.marthastewart.com/356005/key-lime-pie" target="_blank">Martha Stewart</a><br />
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<i>yields 2 dozen mini pies (or 2 boring, regular-sized pies)</i><br />
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<u>Ingredients</u>:<br />
3 cups honey graham cracker crumbs<br />
3/4 cup (1 1/2 sicks) unsalted butter, melted and cooled<br />
2 can (14 ounces) can sweetened condensed milk<br />
6 large egg yolks<br />
3 tablespoons grated key lime zest<br />
1 cup freshly squeezed key lime juice<br />
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<u>Directions</u>:<br />
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Preheat oven to 325 degrees F. Combine graham cracker crumbs and butter in a bowl (I used my fingers). Press into the bottoms of the mini cheesecake pan. Bake until lightly browned, about 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled.<br />
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Whisk together condensed milk, egg yolks, key lime zest, and key lime juice in a bowl. Pour into the prepared, cooled crust.<br />
<br />
Return mini pies to oven, and bake until the center is set but still quivers when the pan is nudged, about 15 minutes. Let cool completely on a wire rack. Serve.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com12tag:blogger.com,1999:blog-6849802106143771646.post-78617884867341678732012-03-19T17:26:00.003-07:002012-03-20T22:10:35.112-07:00Strawberry Banana Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XgskTmPH0eM/T2e8KZr93-I/AAAAAAAACcQ/EzJU9bVwFP8/s1600/IMG_0594.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-XgskTmPH0eM/T2e8KZr93-I/AAAAAAAACcQ/EzJU9bVwFP8/s640/IMG_0594.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Today, in sunny Tucson, it hailed and snowed in mid-March. The apocalypse is near, my friends...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So instead of biking into work early, I decided to ride out the storm by making simple yet satisfying muffins. These muffins combine great breakfast flavors and are fairly healthy as far as muffins go, with neither butter nor sugar (agave and maple syrup instead).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UPccrjCbGek/T2e7z9DINSI/AAAAAAAACbg/iY9Ze8zs6Tg/s1600/IMG_0554.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-UPccrjCbGek/T2e7z9DINSI/AAAAAAAACbg/iY9Ze8zs6Tg/s640/IMG_0554.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-11Dk7SYLNa0/T2e725XXo1I/AAAAAAAACbo/ShtbS9dogXY/s1600/IMG_0562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-11Dk7SYLNa0/T2e725XXo1I/AAAAAAAACbo/ShtbS9dogXY/s640/IMG_0562.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YALSj5pqfr8/T2e8MAJ71bI/AAAAAAAACcY/SyYwUzcUZms/s1600/IMG_0611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-YALSj5pqfr8/T2e8MAJ71bI/AAAAAAAACcY/SyYwUzcUZms/s640/IMG_0611.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Right as the muffins came out of the oven, the sky parted, I kid you not. The sun came back out, birds sang, and the ground dried up in less than an hour. Muffins FTW! I hope these little rays of sunshine make their way into your morning soon.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iTvCOy_CwEo/T2e8DHKiedI/AAAAAAAACbw/fSpv7uMygOE/s1600/IMG_0568.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-iTvCOy_CwEo/T2e8DHKiedI/AAAAAAAACbw/fSpv7uMygOE/s640/IMG_0568.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BFmFzK4hJ84/T2e8Ofjn5TI/AAAAAAAACcg/C0Ou5bOHNBw/s1600/IMG_0629.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-BFmFzK4hJ84/T2e8Ofjn5TI/AAAAAAAACcg/C0Ou5bOHNBw/s640/IMG_0629.jpg" width="640" /></a></div><br />
<b>Strawberry Banana Muffins</b><br />
adapted from <a href="http://www.honeywhatscooking.com/2010/07/oatmeal-strawberry-banana-muffins-146.html" target="_blank">Honey, What's Cooking?</a><br />
<br />
<i>yields 24 muffins</i><br />
<br />
<u>Ingredients</u>:<br />
2 1/2 cups unbleached, all-purpose flour<br />
2 1/2 cups oats<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1 cup overripe mashed bananas (3 bananas)<br />
1 cup milk (<i>butter</i>milk would make a nice muffin, I imagine...)<br />
1/4 cup agave nectar<br />
1/4 cup maple syrup<br />
1/4 cup canola oil<br />
2 teaspoons vanilla extract<br />
2 eggs<br />
2 cups chopped strawberries<br />
<br />
<u>Directions</u>:<br />
Preheat oven to 350 degrees F. Line muffin trays with cupcake liners.<br />
<br />
In a large bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon). Set aside.<br />
<br />
In another bowl, combine the wet ingredients (bananas, buttermilk, canola oil, agave, maple syrup, vanilla extract, and eggs). Add the wet ingredients to the dry and fold the mixture. Do not over-mix. Fold in the strawberries.<br />
<br />
Scoop the batter into the cupcake liners (I used an ice cream scoop) until 3/4 full. Place the muffins in the oven for 20 minutes, or until golden on top. Remove from oven and place on a rack to cool.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com10tag:blogger.com,1999:blog-6849802106143771646.post-22751726976474651402012-03-18T13:31:00.005-07:002012-03-20T16:05:18.499-07:00Chocolate Malbec Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wDEar7kuNtI/T2ZC0raVvEI/AAAAAAAACbA/AqaNcsnqF9w/s1600/IMG_0420.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wDEar7kuNtI/T2ZC0raVvEI/AAAAAAAACbA/AqaNcsnqF9w/s640/IMG_0420.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">This was the birthday cake for my friend Kristen here in Tucson. Kristen is a great cook (the woman makes <i>homemade pasta</i> and a <i>mean</i> meatball), a wine lover, and, as any lady, a whore for chocolate. I had no other choice but to make this chocolate cake with red wine, <a href="http://cosmocookie.blogspot.com/2012/03/owl-cupcakes-and-death-valley.html" target="_blank">cinnamon cream cheese frosting</a>, and strawberries.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KX1qq7EZchA/T2ZCwp0glgI/AAAAAAAACao/58gjwP8YTxo/s1600/IMG_0247.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-KX1qq7EZchA/T2ZCwp0glgI/AAAAAAAACao/58gjwP8YTxo/s640/IMG_0247.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ms_0R-jRpSY/T2ZCxmOj6XI/AAAAAAAACaw/y7LAsKiB5xA/s1600/IMG_0268_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-ms_0R-jRpSY/T2ZCxmOj6XI/AAAAAAAACaw/y7LAsKiB5xA/s640/IMG_0268_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d3KhocsHRE4/T2ZCzS9KWjI/AAAAAAAACa4/Lpy7lGjSIzk/s1600/IMG_0409.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-d3KhocsHRE4/T2ZCzS9KWjI/AAAAAAAACa4/Lpy7lGjSIzk/s640/IMG_0409.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">The egg whites make this cake airy, while the sour cream keep this cake moist. The butter just makes it fattening and delicious. Cinnamon, red wine, and strawberries all pair so well with chocolate that I thought I'd give this master combo a go, and the result was <i>good --</i> I mean, <i>really good</i> (though I could be biased because 1. I made it, and 2. I had a few glasses of wine before I tried it...). And you can't beat fresh berries!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-imYxouhhmaI/T2ZEst5chTI/AAAAAAAACbI/F66sCWUD0AE/s1600/IMG_0413.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-imYxouhhmaI/T2ZEst5chTI/AAAAAAAACbI/F66sCWUD0AE/s640/IMG_0413.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4RajfUYqsRo/T2ZEugkmT7I/AAAAAAAACbQ/zgYj0jIROe4/s1600/IMG_0426.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-4RajfUYqsRo/T2ZEugkmT7I/AAAAAAAACbQ/zgYj0jIROe4/s640/IMG_0426.jpg" width="640" /></a></div>So to recap: Chocolate and wine. In a cake. You'll be glad you came. Happy Birthday, Kristen!<br />
<br />
<b>Chocolate Malbec Cake</b><br />
adapted from <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Merlot-Cake-105466" target="_blank">Cooking with Wine</a><br />
<br />
<i>yields 2 8-inch cake rounds</i><br />
<br />
<u>Ingredients</u>:<br />
2 cups flour<br />
3/4 cup cocoa<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
3/4 cup (1 1/2 sticks) butter<br />
1 1/2 cups sugar<br />
3 egg whites<br />
1/4 cup sour cream<br />
1 teaspoon vanilla<br />
1 1/4 cups red wine (I used a Malbec, if you couldn't tell...)<br />
<br />
<u>Directions</u>:<br />
Heat the oven to 350°F. Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter.<br />
<br />
Sift flour with the cocoa, baking soda, and salt into a bowl.<br />
<br />
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the egg whites, one by one, and then the sour cream and vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.<br />
<br />
Spread batter in the prepared pans. Bake in the oven for 35 minutes or until a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.<br />
<br />
<b>Cinnamon Cream Cheese Frosting</b> (same recipe as the <a href="http://cosmocookie.blogspot.com/2012/03/owl-cupcakes-and-death-valley.html" target="_blank">Owl Cupcakes</a>)<br />
<br />
<u>Ingredients</u>:<br />
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature<br />
8 ounces cream cheese, room temperature<br />
3 cups confectioners' sugar<br />
1 teaspoon cinnamon<br />
3 tablespoons milk<br />
<br />
<u>Directions</u>:<br />
Beat butter and cream cheese. Add sugar, cinnamon and milk and beat for 2 minutes. Spread on anything.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com43tag:blogger.com,1999:blog-6849802106143771646.post-12605902419838704622012-03-16T00:39:00.002-07:002012-03-16T00:45:00.169-07:00Owl Cupcakes and Death Valley<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OS1Y-CI288Y/T2JuijOHwOI/AAAAAAAACYg/EDzkWcme0Ck/s1600/IMG_0150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-OS1Y-CI288Y/T2JuijOHwOI/AAAAAAAACYg/EDzkWcme0Ck/s640/IMG_0150.jpg" width="640" /></a></div><br />
<br />
It would be a gross understatement to say that my friends Cecilia and Michelle <i>like</i> owls -- they <b><i><u>love</u></i></b> owls. They sport owl t-shirts and owl jewelry. Cecilia even has owl measuring cups. I can't really blame them. <a href="http://www.buzzfeed.com/melismashable/baby-owls" target="_blank">Baby owls</a> are pretty darn adorable. So when I saw these owl cupcake liners from <a href="http://www.surlatable.com/product/PRO-7054/Meri-Meri-Owl-Bake-Cups;jsessionid=56906F538229D43E626B7C273BD27EEF" target="_blank">Meri Meri</a> I immediately knew what had to be done...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xSHtTZl8JQQ/T2JsQS349UI/AAAAAAAACXw/cl6l59TlXCU/s1600/IMG_0102.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xSHtTZl8JQQ/T2JsQS349UI/AAAAAAAACXw/cl6l59TlXCU/s640/IMG_0102.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oGeJvAzXqFo/T2JspmZEEFI/AAAAAAAACYA/a1QfBExByn0/s1600/IMG_0182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-oGeJvAzXqFo/T2JspmZEEFI/AAAAAAAACYA/a1QfBExByn0/s640/IMG_0182.jpg" width="640" /></a></div>Two weeks ago, Cecilia, Michelle, and I were lucky enough to camp in and around Death Valley, CA for 5 days for a planetary geology field trip. The views were overwhelming. I felt so small in the vastness. Standing in front of millions-of-years-old features makes you feel like a blip in time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-b_WZICMQWB0/T2JxuMojdWI/AAAAAAAACZA/WN1pYBSL4b0/s1600/IMG_9481.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-b_WZICMQWB0/T2JxuMojdWI/AAAAAAAACZA/WN1pYBSL4b0/s640/IMG_9481.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xc9lehmkqWw/T2JyammyVNI/AAAAAAAACZY/mRvuglxA06Y/s1600/IMG_9436.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-xc9lehmkqWw/T2JyammyVNI/AAAAAAAACZY/mRvuglxA06Y/s640/IMG_9436.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QRgVVIQ9JCs/T2Jyr5KOKnI/AAAAAAAACZg/_Kkyfjp3Ue8/s1600/IMG_9605.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-QRgVVIQ9JCs/T2Jyr5KOKnI/AAAAAAAACZg/_Kkyfjp3Ue8/s640/IMG_9605.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ogdo7S9OFNM/T2Jx0SbiVeI/AAAAAAAACZI/vApvu9liuJI/s1600/IMG_9638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Ogdo7S9OFNM/T2Jx0SbiVeI/AAAAAAAACZI/vApvu9liuJI/s640/IMG_9638.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J-Dc8Akf1Aw/T2Jx5mXY0OI/AAAAAAAACZQ/jirptv_4Nwk/s1600/IMG_9662_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-J-Dc8Akf1Aw/T2Jx5mXY0OI/AAAAAAAACZQ/jirptv_4Nwk/s640/IMG_9662_2.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kGxRYO7qzWk/T2Jw4--ngDI/AAAAAAAACYo/yrI31JjXDSk/s1600/IMG_9362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kGxRYO7qzWk/T2Jw4--ngDI/AAAAAAAACYo/yrI31JjXDSk/s640/IMG_9362.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7E0RzSjO0uk/T2Jw70MrgJI/AAAAAAAACYw/Y2no2C9W94U/s1600/IMG_9377.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-7E0RzSjO0uk/T2Jw70MrgJI/AAAAAAAACYw/Y2no2C9W94U/s640/IMG_9377.JPG" width="640" /></a></div><br />
<br />
Back to the owl-lovers... here's Cecilia at Badwater Basin:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T_Gl1aDuBpM/T2JzTke3WwI/AAAAAAAACZo/86cCiRyqPII/s1600/IMG_9676_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-T_Gl1aDuBpM/T2JzTke3WwI/AAAAAAAACZo/86cCiRyqPII/s640/IMG_9676_2.JPG" width="640" /></a></div><br />
<br />
and Michelle at the Kelso Dunes:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wP_mbruZlns/T2JzjUS2q-I/AAAAAAAACZw/UcYfMYu7ZFE/s1600/IMG_9420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-wP_mbruZlns/T2JzjUS2q-I/AAAAAAAACZw/UcYfMYu7ZFE/s640/IMG_9420.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and the 3 of us around the campfire - thanks for the picture, <a href="http://rocket191987.blogspot.com/" target="_blank">James</a> -</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BIUAPulUN-0/T2J08cKZOBI/AAAAAAAACaQ/YOvMzAjX4eA/s1600/423436_2999241218401_1183380216_32613483_607965882_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-BIUAPulUN-0/T2J08cKZOBI/AAAAAAAACaQ/YOvMzAjX4eA/s640/423436_2999241218401_1183380216_32613483_607965882_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We got not 1, not 2, but 3 flat tires on the trip, which naturally led to this series of pictures with all of the Canadian graduate students:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uOiZFp4fMDc/T2JzsqQUXFI/AAAAAAAACZ4/SgK_CNkJlk4/s1600/423546_2998965811516_1183380216_32613113_629176367_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uOiZFp4fMDc/T2JzsqQUXFI/AAAAAAAACZ4/SgK_CNkJlk4/s640/423546_2998965811516_1183380216_32613113_629176367_n.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f5UIRl0UuLo/T2JztP9HM1I/AAAAAAAACaA/J7PfRztqtpA/s1600/429070_2999024892993_1183380216_32613221_1936235082_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-f5UIRl0UuLo/T2JztP9HM1I/AAAAAAAACaA/J7PfRztqtpA/s640/429070_2999024892993_1183380216_32613221_1936235082_n.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Himy_6LInO0/T2Jzt2tExyI/AAAAAAAACaI/8nZHztF6pbk/s1600/64658_2999126095523_1183380216_32613278_1915235779_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Himy_6LInO0/T2Jzt2tExyI/AAAAAAAACaI/8nZHztF6pbk/s640/64658_2999126095523_1183380216_32613278_1915235779_n.jpg" width="640" /></a></div>...which naturally led to the creation of this <a href="http://canadiansjumpinginfrontofstuff.tumblr.com/" target="_blank">tumblr</a>. But I digress.... The point: Death Valley is awesome!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rISsd6bSCOI/T2J_ugPSnSI/AAAAAAAACaY/Zx4f6uv6JOk/s1600/418140_2999005292503_1183380216_32613192_1837398917_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rISsd6bSCOI/T2J_ugPSnSI/AAAAAAAACaY/Zx4f6uv6JOk/s640/418140_2999005292503_1183380216_32613192_1837398917_n.jpg" width="640" /></a></div><br />
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You know what else is awesome? Cupcakes. And owls on cupcakes are stinkin' cute. Make some for your owl-loving friends and hear them squeal with delight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7bguWnc5H7g/T2JtPJ96K-I/AAAAAAAACYI/UcjX9HZF2ps/s1600/IMG_0140.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-7bguWnc5H7g/T2JtPJ96K-I/AAAAAAAACYI/UcjX9HZF2ps/s640/IMG_0140.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MmlT0w_4Dt4/T2JtT3n1tnI/AAAAAAAACYY/jxIJfeFNTZk/s1600/IMG_0186.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-MmlT0w_4Dt4/T2JtT3n1tnI/AAAAAAAACYY/jxIJfeFNTZk/s640/IMG_0186.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xywvUMPeMOk/T2JtQ6McqAI/AAAAAAAACYQ/JaEOdkNLlnw/s1600/IMG_0172.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xywvUMPeMOk/T2JtQ6McqAI/AAAAAAAACYQ/JaEOdkNLlnw/s640/IMG_0172.jpg" width="640" /></a></div><br />
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<b><i>*Note to rich men looking for a wife who will make our future children cupcakes like this all of the time:</i></b><br />
<b><i>I'm available, and waiting.</i></b><br />
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</b><br />
<b>Vanilla Cupcakes</b><br />
<a href="http://www.marthastewart.com/312617/vanilla-cupcakes" target="_blank">Martha Stewart</a><br />
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<i>yields 24 cupcakes</i><br />
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<u>Ingredients</u>:<br />
3 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
3/4 teaspoon salt<br />
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature<br />
1 1/2 cups sugar<br />
4 large eggs<br />
2 teaspoons pure vanilla extract<br />
1 1/4 cups milk<br />
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<u>Directions</u>:<br />
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated. Scrape down sides of bowl, and beat in vanilla.<br />
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Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.<br />
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Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack. Let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.<br />
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<b>Cinnamon Cream Cheese Frosting</b><br />
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<u>Ingredients</u>:<br />
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature<br />
8 ounces cream cheese, room temperature<br />
3 cups confectioners' sugar<br />
1 teaspoon cinnamon<br />
3 tablespoons milk<br />
<br />
<u>Directions</u>:<br />
Beat butter and cream cheese. Add sugar, cinnamon and milk and beat for 2 minutes. Spread on anything.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com11tag:blogger.com,1999:blog-6849802106143771646.post-72278206710605822032012-03-15T11:20:00.003-07:002012-03-15T12:20:02.039-07:00Raspberry Crumb Bars and Taliesin West<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HGDKpiqwIaI/T2IsRPFu6JI/AAAAAAAACXQ/HnImWUSc8sE/s1600/IMG_9968.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HGDKpiqwIaI/T2IsRPFu6JI/AAAAAAAACXQ/HnImWUSc8sE/s640/IMG_9968.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">My parents came to the big AZ this past weekend for a visit! My mom had one request: <i>"Could you make those raspberry bars?" </i>Done and done.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u15FnpmyPC0/T2Ir9hhHFVI/AAAAAAAACWQ/Y9Wtg5aJ54Y/s1600/IMG_9875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-u15FnpmyPC0/T2Ir9hhHFVI/AAAAAAAACWQ/Y9Wtg5aJ54Y/s640/IMG_9875.jpg" width="640" /></a></div><br />
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The raspberry bars were busy. They went to the pool, spring training games, and <a href="http://www.franklloydwright.org/web/Tours.html" target="_blank">Taliesin West</a>, Frank Lloyd Wright's southwestern studio and school of architecture (beautiful! see below).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G140rdI9um8/T2EiXcv5N0I/AAAAAAAACU4/-XKX6AwGp2U/s1600/IMG_0002_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-G140rdI9um8/T2EiXcv5N0I/AAAAAAAACU4/-XKX6AwGp2U/s640/IMG_0002_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FIwpUjE8C0U/T2EhhgE5JDI/AAAAAAAACUI/Zchik9ZTogo/s1600/IMG_0033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://2.bp.blogspot.com/-FIwpUjE8C0U/T2EhhgE5JDI/AAAAAAAACUI/Zchik9ZTogo/s400/IMG_0033.jpg" width="266" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-OcoN1UVDrD0/T2Ehj8CEh2I/AAAAAAAACUQ/FXaeTMiS3us/s1600/IMG_0035_2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-OcoN1UVDrD0/T2Ehj8CEh2I/AAAAAAAACUQ/FXaeTMiS3us/s400/IMG_0035_2.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FGF046DsThQ/T2EkSLXCpGI/AAAAAAAACVQ/zdBW18229PA/s1600/IMG_0044_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-FGF046DsThQ/T2EkSLXCpGI/AAAAAAAACVQ/zdBW18229PA/s640/IMG_0044_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z6_izrp_aMU/T2EhoPjT8FI/AAAAAAAACUg/8nZevD9cAOk/s1600/IMG_0051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-z6_izrp_aMU/T2EhoPjT8FI/AAAAAAAACUg/8nZevD9cAOk/s640/IMG_0051.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-yNHG4GsC4mA/T2JAvOweE3I/AAAAAAAACXo/HiOo9INh8FI/s1600/IMG_0079_2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-yNHG4GsC4mA/T2JAvOweE3I/AAAAAAAACXo/HiOo9INh8FI/s640/IMG_0079_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OxmNb5KLnhM/T2EhsBy9MpI/AAAAAAAACUo/yM9D6QGZiSw/s1600/IMG_0058_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-OxmNb5KLnhM/T2EhsBy9MpI/AAAAAAAACUo/yM9D6QGZiSw/s640/IMG_0058_2.JPG" width="640" /></a></div><br />
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The bars and I learned all about Frank's passion for natural architecture and his energy well into his seventies. If you want inspiration for activity and creativity, this is the place to be provoked.<br />
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These raspberry crumb bars are a favorite. They basically taste like an oatmeal cookie sandwich with raspberry filling. <i>Mmm mm mm</i>, finger lickin' good! You can use either fresh or frozen raspberries (I recommend thawing the raspberries if they are frozen), so this recipe works any time of year! I hope you enjoy them as much as my family does :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xSh_8wS0HS8/T2IrwsMMxfI/AAAAAAAACVw/N8fy3CZEFx4/s1600/IMG_9838_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://3.bp.blogspot.com/-xSh_8wS0HS8/T2IrwsMMxfI/AAAAAAAACVw/N8fy3CZEFx4/s400/IMG_9838_2.jpg" width="266" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://3.bp.blogspot.com/-0iPay8rq06U/T2IrtpVhH9I/AAAAAAAACVo/5pHwXHoQaqo/s1600/IMG_9825.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-0iPay8rq06U/T2IrtpVhH9I/AAAAAAAACVo/5pHwXHoQaqo/s400/IMG_9825.jpg" width="266" /></a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DwvkyiS4GhI/T2IsHV-51CI/AAAAAAAACWw/Py9pTgJF4Vw/s1600/IMG_9904.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-DwvkyiS4GhI/T2IsHV-51CI/AAAAAAAACWw/Py9pTgJF4Vw/s640/IMG_9904.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-c8yXg86IeiQ/T2IsOdHVmXI/AAAAAAAACXI/rGC5NuzyVbI/s1600/IMG_9951.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-c8yXg86IeiQ/T2IsOdHVmXI/AAAAAAAACXI/rGC5NuzyVbI/s640/IMG_9951.jpg" width="640" /></a></div><br />
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<b>Raspberry Crumb Bars</b><br />
adapted from <a href="http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/" target="_blank">Smitten Kitchen</a><br />
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<i>Crust and Crumb</i><br />
<u>Ingredients</u>:<br />
1 1/2 cups all-purpose flour<br />
1 cup firmly packed dark brown sugar<br />
1 1/4 cups rolled oats<br />
3/4 teaspoon salt<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces<br />
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<i>Raspberry filling</i><br />
<u>Ingredients</u>:<br />
1/4 cup firmly packed dark brown sugar<br />
1 tablespoon grated lemon zest<br />
1/2 teaspoon cinnamon<br />
2 tablespoons all-purpose flour<br />
1 1/2 pounds raspberries, fresh or frozen<br />
1/4 cup fresh lemon juice<br />
2 tablespoons unsalted butter, melted and cooled<br />
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<u>Directions</u>:<br />
Preheat the oven to 350°F. Butter the bottom and sides of one 9-by-13-inch or two 8-by-8-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment and sides of the pan.<br />
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<i>Crust and Crumb:</i><br />
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.<br />
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Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.<br />
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<i>Raspberry Filling:</i><br />
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.<br />
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Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to three days.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com17tag:blogger.com,1999:blog-6849802106143771646.post-87678819700197442232012-01-24T22:48:00.001-07:002012-01-24T22:52:23.032-07:00Grapefruit Creamsicle<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5zTWeMSpE-Y/TxssKEENNcI/AAAAAAAACTI/cAau7uQDZ3s/s1600/IMG_9095_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="408" src="http://3.bp.blogspot.com/-5zTWeMSpE-Y/TxssKEENNcI/AAAAAAAACTI/cAau7uQDZ3s/s640/IMG_9095_2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EEZ3v6d9AL8/TxstYHxIT9I/AAAAAAAACTg/JHUq-qeZsts/s1600/IMG_9077.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-EEZ3v6d9AL8/TxstYHxIT9I/AAAAAAAACTg/JHUq-qeZsts/s640/IMG_9077.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><b>abundance of winter citrus + hankering to eat a pint of vanilla ice cream = grapefruit creamsicle </b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">I know<i>, I know.</i> Just the other day I was sad about <a href="http://cosmocookie.blogspot.com/2012/01/lemon-rosemary-and-sea-salt-focaccia.html" target="_blank">the lack of winter</a>, but you have to embrace the present (Especially when the present is telling you that it's okay to eat ice cream). This grapefruit sorbet and vanilla ice cream combo is both refreshing and comforting. Any fruit would work well for the sorbet, but I just <i>love</i> grapefruit this time of year. The two treats can be saddled in a large bread pan, or in little ramekins for individual portions. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is not your traditional bowl of ice cream, but it could very well become a tradition.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>*Note: You will need an ice cream maker for the sorbet, but I simply used store bought ice cream for the vanilla.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bqfv6PSjsA8/Txoba-gSeSI/AAAAAAAACSA/RE-QBIKiVCk/s1600/IMG_8936.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Bqfv6PSjsA8/Txoba-gSeSI/AAAAAAAACSA/RE-QBIKiVCk/s640/IMG_8936.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RLMjeN1SxgM/TxobclyfpcI/AAAAAAAACSI/C-wf3tr2pS4/s1600/IMG_8940.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-RLMjeN1SxgM/TxobclyfpcI/AAAAAAAACSI/C-wf3tr2pS4/s640/IMG_8940.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZWuAyOcRAQg/TxsshWao0YI/AAAAAAAACTQ/kKu0_F1sn1c/s1600/IMG_9111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZWuAyOcRAQg/TxsshWao0YI/AAAAAAAACTQ/kKu0_F1sn1c/s640/IMG_9111.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Grapefruit Creamsicle</b></div><a href="http://www.bonappetit.com/recipes/2012/01/grapefruit-creamsicle" target="_blank">Bon Appétit</a><br />
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<i>yields two quarts</i><br />
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<u>Ingredients</u>:<br />
1 quart store-bought vanilla ice cream, softened<br />
3/4 cup sugar<br />
1 tablespoon finely grated grapefruit zest<br />
1 1/2 cups fresh grapefruit juice (about 4 grapefruits)<br />
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<u>Directions</u>:<br />
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.<br />
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Meanwhile, bring sugar and 3/4 cup water to a boil in a small pot, stirring to dissolve sugar. Remove from heat. Let sit for 10 minutes. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.<br />
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Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.<br />
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To serve, spoon across ice cream and sorbet to form swirled scoops.<br />
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Enjoy.meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com15tag:blogger.com,1999:blog-6849802106143771646.post-62342771909318426212012-01-22T23:37:00.000-07:002012-01-22T23:37:23.542-07:00Blackberry Pear Upside-Down Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gJDwbdkwO9I/TxocH0rl28I/AAAAAAAACSw/TzoMgr8TXzI/s1600/IMG_9024_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-gJDwbdkwO9I/TxocH0rl28I/AAAAAAAACSw/TzoMgr8TXzI/s640/IMG_9024_2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Apparently, there is a second blackberry season that nobody ever told me about, because they are practically giving away blackberries for free at the grocery stores around here. This is good news for you and me - more blackberry recipes!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AkvVw63TDGg/TxocAsWDTlI/AAAAAAAACSQ/1kTKiYKvpo0/s1600/IMG_8950_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-AkvVw63TDGg/TxocAsWDTlI/AAAAAAAACSQ/1kTKiYKvpo0/s640/IMG_8950_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JW4ISfumdhE/TxocCPbdrhI/AAAAAAAACSY/d0VMbrOlF2g/s1600/IMG_8962.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JW4ISfumdhE/TxocCPbdrhI/AAAAAAAACSY/d0VMbrOlF2g/s640/IMG_8962.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">My mom often makes this cake with raspberries, so I thought I'd give it a go with blackberries and pears. The result is winning. I left this pretty little thing out on the counter and my roommates ate almost all of it within 24 hours. This cake can be made with any fruit, but this combination won't let you (upside) down. Bon Appétit! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qRVNKAhVwdE/TxocGKOw4bI/AAAAAAAACSo/Ri7MhXL831A/s1600/IMG_9006_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-qRVNKAhVwdE/TxocGKOw4bI/AAAAAAAACSo/Ri7MhXL831A/s640/IMG_9006_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KXIuvqam1PM/TxocEPncUxI/AAAAAAAACSg/9R3Nn05qKoA/s1600/IMG_8989.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-KXIuvqam1PM/TxocEPncUxI/AAAAAAAACSg/9R3Nn05qKoA/s640/IMG_8989.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F4RcQ_cLh90/TxocKmxK9LI/AAAAAAAACS4/3uMo4f6UKZs/s1600/IMG_9026_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="400" src="http://4.bp.blogspot.com/-F4RcQ_cLh90/TxocKmxK9LI/AAAAAAAACS4/3uMo4f6UKZs/s400/IMG_9026_2.jpg" width="266" /></a></div><a href="http://2.bp.blogspot.com/-QEx0M0dkebs/TxocNl52OxI/AAAAAAAACTA/7LigRBNJEIU/s1600/IMG_9040_2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-QEx0M0dkebs/TxocNl52OxI/AAAAAAAACTA/7LigRBNJEIU/s400/IMG_9040_2.jpg" width="265" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><b>Blackberry Pear Upside-Down Cake</b></div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Blackberry-Upside-Down-Cake-107034" target="_blank">Gourmet</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>yields one 8 inch cake</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u>:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups fresh blackberries</div><div class="separator" style="clear: both; text-align: left;">3 pears, sliced lengthwise</div><div class="separator" style="clear: both; text-align: left;">1/2 cup + 1 1/2 tablespoons sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/2 stick (1/4 cup) unsalted butter, softened</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 cup well-shaken buttermilk</div><div><br />
</div><div><u>Directions</u>:</div><div>Preheat oven to 400°F.</div><div><br />
</div><div>Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.</div><div><br />
</div><div>Arrange pears, and then blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar.</div><div><br />
</div><div>Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and cinnamon and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.</div><div><br />
</div><div>Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.</div><div><br />
</div><div>Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake. </div><div><br />
</div><div>Enjoy.</div>meghanhttp://www.blogger.com/profile/16473960511429636871noreply@blogger.com11