tag:blogger.com,1999:blog-88043035008648185392024-03-13T10:13:13.812-04:00She Likes to BakeAnonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8804303500864818539.post-63176645943518666482013-02-22T23:03:00.005-05:002013-02-22T23:03:57.799-05:00Peach Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_xPpbimIozk/USf1qlcfosI/AAAAAAAABus/8iEYBcrgP38/s1600/CobblerClose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-_xPpbimIozk/USf1qlcfosI/AAAAAAAABus/8iEYBcrgP38/s400/CobblerClose.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Yeah, OK. I know. I'm sorry.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I've been busy over at <a href="http://www.sarahcooksthebooks.com/">Sarah Cooks the Books</a>, cooking my way through my massive cookbook collection, and I don't bake too much. For those of you that are still hanging around, thank you!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here's an easy peach crisp. It's going to go up on SCtB next week, but you saw it here first.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<h2 style="text-align: start;">
Peach Crisp</h2>
<div style="text-align: left;">
from <a href="http://www.amazon.com/Southern-Plate-Classic-Comfort-Everyone/dp/0061991015/ref=sr_1_1?ie=UTF8&qid=1361592189&sr=8-1&keywords=southern+plate">Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family</a></div>
<div style="text-align: start;">
<span style="font-size: x-small;">Serves 5</span></div>
<div style="text-align: start;">
<span style="font-size: x-small;"><br /></span></div>
<div>
<b><u>Ingredients</u></b></div>
<div>
<b><u><br /></u></b></div>
<div>
<a href="http://3.bp.blogspot.com/-kL5858fC_pg/USf1b_tPG-I/AAAAAAAABuc/PUbjmJH-vLc/s1600/CobblerIngred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-kL5858fC_pg/USf1b_tPG-I/AAAAAAAABuc/PUbjmJH-vLc/s400/CobblerIngred.jpg" width="400" /></a></div>
<div>
<br /></div>
<div style="text-align: left;">
2 cans drained sliced peaches (I used the low-sugar kind)</div>
<div style="text-align: left;">
1/2 cup all-purpose flour</div>
<div style="text-align: left;">
3/4 cup brown sugar</div>
<div style="text-align: left;">
1/2 cup oats (I used quick oats, but you can use old-fashioned if you'd like)</div>
<div style="text-align: left;">
1 tsp. cinnamon</div>
<div style="text-align: left;">
1 stick softened butter</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat the oven to 400<span style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; line-height: 22px;">°</span>F.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Put the peaches in an 8x8-inch pan. (The original recipe said to "arrange" the peach slices, but after "arranging" a layer on the bottom of the dish, I just dumped in the rest.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In another bowl, mix together the butter, cinnamon, brown sugar, oats, and flour. Spread this mixture on top of the peaches.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake for about 20 minutes until browned.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serve warm.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nE1COohK_1I/USf1seISoYI/AAAAAAAABu8/9lKDVHxrHKw/s1600/CobblerFinished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://2.bp.blogspot.com/-nE1COohK_1I/USf1seISoYI/AAAAAAAABu8/9lKDVHxrHKw/s400/CobblerFinished.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-37228784094138674462012-10-30T16:39:00.001-04:002012-10-30T16:39:18.289-04:00The Birthday CakeI know you've all been in breathless anticipation, so here it is. This year's birthday cake:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xj92RgXxf44/UJA6thgxcyI/AAAAAAAABfg/snW66T3rFes/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xj92RgXxf44/UJA6thgxcyI/AAAAAAAABfg/snW66T3rFes/s1600/cake.jpg" height="640" width="556" /></a></div>
<br />
An ampersand! My favorite punctuation mark and the probable tattoo I'll get one of these days.<br />
<br />
I can no longer claim to be in my mid-20's, and the countdown to 30 begins!Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-37555733021001223702012-10-29T08:35:00.001-04:002012-10-29T08:35:10.535-04:00No picture pie and some cakesI was thinking of you guys.<br />
<br />
I made a pie, a chocolate chess pie, for my sister's 21st birthday, and as I was making it, I was thinking, "I'm so glad I'll have something new to post!" Because I'm a nerd.<br />
<br />
But, as luck would have it, I didn't take any pictures of the pie itself. I have a picture of the ingredients, just not the pie. It was pretty tasty, like a brownie in a pie shell, but it was. . .ugly. Really, really ugly. I'm going to have to work on my pie-making skills.<br />
<br />
So in this entry, I'm going to talk about cakes. More specifically, birthday cakes. My husband isn't a baking guy, necessarily. (That's not to say he <em>can't</em>. More that he generally <em>doesn't</em>.) For the last two years, though, he has made me some pretty epic birthday cakes. The first cake he made me was one of the most epic things I've ever seen.<br />
<br />
I was working at a library at the time, and if you know me, you know I read like some people breathe. All the time. My siblings were at my apartment the other day, and my sister said, "You have a ridiculous amount of books." This is true.<br />
<br />
So for my birthday two years ago, my husband made this cake:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ILTJt-79HRk/UI528o7pGDI/AAAAAAAABe4/QUXAOUjR9go/s1600/26+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ILTJt-79HRk/UI528o7pGDI/AAAAAAAABe4/QUXAOUjR9go/s320/26+Cake.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S4DuRk_M5ic/UI52-SV6_3I/AAAAAAAABfA/FmbVgBVzh10/s1600/26+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-S4DuRk_M5ic/UI52-SV6_3I/AAAAAAAABfA/FmbVgBVzh10/s320/26+Cake+3.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RNLVgn0iVQI/UI52_0Ob5bI/AAAAAAAABfI/1qs7vSrhXv0/s1600/26+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RNLVgn0iVQI/UI52_0Ob5bI/AAAAAAAABfI/1qs7vSrhXv0/s1600/26+Cake2.jpg" /></a></div>
<br />
It was incredibly impressive, especially considering he's never done it before.<br />
<br />
Last year's cake starred The Very Hungry Caterpillar, which happens to be my favorite kids' book ever.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RoCnJ3EanYo/UI53pCH4lHI/AAAAAAAABfQ/VoHy2pDhOwI/s1600/pillar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-RoCnJ3EanYo/UI53pCH4lHI/AAAAAAAABfQ/VoHy2pDhOwI/s320/pillar.jpg" width="320" /></a></div>
<br />
I bring this up because my birthday is tomorrow, and he has already begun cake-building preparations. He's made a sheet cake, about the same size as the one above, and there are marshmallows and powdered sugar sitting on the kitchen table, which I can only imagine means fondant.<br />
<br />
Stay tuned. I'll be back later with the reveal of this year's cake and something new for you all to try.<br />
<br />
Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-46650462642882792502012-10-15T09:46:00.001-04:002012-10-15T09:46:21.821-04:00Pumpkin Chocolate Chip MuffinsI didn't mean to fall into the "Oh, it's fall, oh make things with ALL THE PUMPKIN!" but. . .it happened.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c52HU0FqaCs/UHwRav1WJtI/AAAAAAAABbM/R5BkBZL3PmY/s1600/Muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c52HU0FqaCs/UHwRav1WJtI/AAAAAAAABbM/R5BkBZL3PmY/s1600/Muffin.jpg" height="238" width="400" /></a></div>
<br />
<br />
These muffins are amazing. I don't want to, you know, toot my own horn or anything, but if you want a promotion at work, to ask someone to marry you, to make someone feel better after you ask them to divorce you, to bribe someone, or to apologize to your spouse for wrecking the car, these are the muffins to bring to the table, so to speak.<br />
<br />
I also posted these at my other blog-project, <a href="http://sarahcooksthebooks.blogspot.com/">Sarah Cooks the Books,</a> where I'm systematically working my way through my massive cookbook collection. Check me out over there, too!<br />
<br />
<div style="background-color: #ffffe5; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 14px; line-height: 21px;">
<b><i>Pumpkin
Chocolate Chip Muffins</i></b></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">Adapted
from <a href="http://www.amazon.com/gp/product/141694835X/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1PBQVEW5KPPX5NP7KH4N&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846" target="_blank"><span style="color: #cc0033;">The Comfort Table</span></a></span><br /><span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">Makes
12 muffins</span></div>
<br />
Ingredients:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3O21ZV55Ff8/UHwSmYBLOlI/AAAAAAAABbk/IyfwOPQT6SI/s1600/Ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3O21ZV55Ff8/UHwSmYBLOlI/AAAAAAAABbk/IyfwOPQT6SI/s1600/Ingred.jpg" height="298" width="400" /></a></div>
<br />
2 cups all-purpose flour<br />2 tsp. baking soda<br />1 tsp. cinnamon <br />1/2 tsp. nutmeg<br />1/2 tsp. salt<br />2 cups sugar (or 1 cup sugar, 1 cup Splenda or 2 cups Splenda)<br />1/2 cup vegetable oil<br />2 eggs, lightly beaten<br />1 tsp. vanilla extract<br />1 15-oz. can pumpkin puree <br />
<br />
Preheat oven to 350°F. <br />
<br />
In a small bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.<br />
<br />
In a medium bowl, beat together sugar, oil, eggs, and vanilla. Add pumpkin and mix well. Add the dry ingredients and stir until combined.<br />
<br />
Grease a 12-cup muffin tin. Or, in my case, <em>over</em>-grease a 12-cup muffin tin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jERvyRY7vKQ/UHwTKh_QJSI/AAAAAAAABbs/HZlk4mj0fbo/s1600/Grease.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jERvyRY7vKQ/UHwTKh_QJSI/AAAAAAAABbs/HZlk4mj0fbo/s1600/Grease.jpg" height="238" width="400" /></a></div>
<br />
<br />
Pour batter into the muffin tin and bake for 20-24 minutes (mine took 23). Let cool on wire rack. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2mjN-v4OssM/UHwTW4DKEcI/AAAAAAAABb0/u4ia_AmRhGA/s1600/Bunch+of+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2mjN-v4OssM/UHwTW4DKEcI/AAAAAAAABb0/u4ia_AmRhGA/s1600/Bunch+of+muffins.jpg" height="400" width="298" /></a></div>
Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-28798762675073518652012-10-08T15:42:00.000-04:002012-10-08T15:42:45.900-04:00Old-Fashioned Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iJ7lARG5lLU/UHMnRCxMJCI/AAAAAAAABYI/trRs05KM5U8/s1600/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="http://2.bp.blogspot.com/-iJ7lARG5lLU/UHMnRCxMJCI/AAAAAAAABYI/trRs05KM5U8/s400/Cake.jpg" width="400" /></a></div>
<br />
<br />
This cake. Oh, man, this cake. I've made it twice in two weeks, once for my cousin's 5-year anniversary and once for my husband's birthday. It is amazing. My one recommendation would be to make it at least the day before you're going to eat it. It gets better the longer it sits.<br />
<br />
Ingredients:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6MJml1iGYrg/UHMpXnmjnQI/AAAAAAAABYQ/rukrNsHzslI/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://4.bp.blogspot.com/-6MJml1iGYrg/UHMpXnmjnQI/AAAAAAAABYQ/rukrNsHzslI/s320/Ingredients.jpg" width="320" /></a></div>
<br />
<strong><u>Cake</u></strong><br />
3 cups all-purpose flour<br />
2 cups sugar<br />
1/2 cup unsweetened cocoa powder<br />
2 tsp. baking soda<br />
1 tsp. salt<br />
2 cups hot water<br />
3/4 cup vegetable oil<br />
2 Tbsp. distilled white vinegar<br />
1 Tbsp. instant coffee granules (It would be OK without these, but trust me. Use them.)<br />
1 Tbsp. vanilla extract<br />
<br />
<strong><u>Chocolate Icing</u></strong><br />
1 stick unsalted butter<br />
1 1/2 cups sugar<br />
1 1/4 unsweetened cocoa powder<br />
Pinch of salt<br />
1 1/4 cups heavy whipping cream<br />
1/4 cup sour cream<br />
1 tsp. instant coffee granules (Again, trust me.)<br />
2 tsp. vanilla extract<br />
<br />
<strong>To make the cake:</strong><br />
<u></u><br />
Preheat oven to 350<span style="background-color: #ffffe5; color: #333333; font-family: Georgia;">°F. <span style="color: black; font-family: Times New Roman;">Prep two 8-inch cake pans with Crisco and sprinkle with flour OR spray with nonstick spray. (The Crisco method is better and with cakes, especially one this moist, it makes the removal process much less painful.)</span></span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Combine water, oil, vinegar, instand coffee, and vanilla in a large measuring cup (or in a small mixing bowl.) Add this mixture to the dry ingredients and whisk until just combined. Don't mind the lumps.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Divide the batter between the two pans and bake 35-40 minutes (mine both took 38 minutes) until a toothpick inserted in the center comes out clean. Allow cakes to cool 15 minutes, then invert onto a cooling rack. Cool completely.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<strong><span style="background-color: #ffffe5;"> </span></strong><br />
<strong><span style="background-color: #ffffe5;">To make the icing:</span></strong><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Melt butter in a large saucepan over medium heat.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Stir in sugar, cocoa, and salt. The mixture will be thick, grainy, and difficult to stir. This is OK.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Combine heavy cream, sour cream, and instand coffee in a large measuring cup or small mixing bowl. Mix until smooth. Gradually add this mixture to the chocolate mixture until blended and smooth. Do not boil.</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Remove from heat and add vanilla. Cool icing at room temperature until spreadable. This can take 2-3 hours. If you're in a hurry, you can also put it in the fridge or, if you're really desperate, in the freezer. (Note that if you stick a hot pan in a freezer, you're going to melt a lot of the stuff in there. I'm sure you would have figured that out. I'm just sayin'.)</span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<span style="background-color: #ffffe5;">Once the icing is appropriately cool, frost cakes. </span><br />
<span style="background-color: #ffffe5;"></span><br />
<span style="background-color: #ffffe5;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9HolWBy3FYI/UHMsH_oQHmI/AAAAAAAABYc/4Zl6ic0xKvQ/s1600/More+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://2.bp.blogspot.com/-9HolWBy3FYI/UHMsH_oQHmI/AAAAAAAABYc/4Zl6ic0xKvQ/s400/More+Cake.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
It is exactly as good as it looks.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AKcy6qCbJtA/UHMsQKrjB-I/AAAAAAAABYk/KBkMjGezAKU/s1600/CFCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://2.bp.blogspot.com/-AKcy6qCbJtA/UHMsQKrjB-I/AAAAAAAABYk/KBkMjGezAKU/s320/CFCake.jpg" width="320" /></a></div>
<br />
Chocolate Cake: It brings couples together.<br />
<div class="separator" style="clear: both; text-align: left;">
</div>
Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-23352337696192877052012-09-21T13:56:00.001-04:002012-09-21T13:56:39.415-04:00Raspberry SouffléAgain, sorry for the radio silence. Here's a soufflé I made!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pg1AoqTkyGY/UFypx_mchmI/AAAAAAAABS0/DkNyaGmpqvk/s1600/souffle3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-pg1AoqTkyGY/UFypx_mchmI/AAAAAAAABS0/DkNyaGmpqvk/s320/souffle3.jpg" width="320" /></a></div>
<br />
<br />
<div style="background-color: #ffffe5; color: #333333; font-family: Georgia, "Times New Roman", serif; font-size: 14px; line-height: 21px;">
<b><i>Raspberry
soufflé</i></b></div>
<span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">Adapted
from </span><a href="http://www.amazon.com/Cooking-Mickey-Around-our-World/dp/B000KFWE9K/ref=sr_1_5?ie=UTF8&qid=1347973579&sr=8-5&keywords=cooking+with+Mickey" style="background-color: #ffffe5; color: #aa0033; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px; text-decoration: none;" target="_blank">Cooking with Mickey Around Our World</a><br />
<span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">serves:
4</span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"></span><br />
<span style="background-color: #ffffe5; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">Ingredients:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-U2PqyhdNZ9g/UFyp3ByQ_lI/AAAAAAAABS8/pRv4RWs3xwM/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://3.bp.blogspot.com/-U2PqyhdNZ9g/UFyp3ByQ_lI/AAAAAAAABS8/pRv4RWs3xwM/s320/Ingredients.jpg" width="320" /></a></div>
<br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">2
tsp. sugar</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">2
tsp. flour</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
cup milk</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
egg, slightly beaten</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
egg yolk, slightly beaten</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"></span><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
package frozen raspberries (Since they're no longer in season)</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">2
tbl. raspberry liqueur (NOTE: I used raspberry vodka because the liquor store
didn't have mini bottles of liqueur. The recipe turned out fine, but liqueur
would probably add a richer flavor and more sweetness.)</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">6
egg whites</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">Granulated
sugar</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
tsp. confectioners' sugar</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">1
tbl. cream</span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"></span><br />
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Preheat over to 350°F.</span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;"></span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Mix the sugar and flour in a saucepan and
blend in milk. Add both the egg and the egg yolk and mix. Cook this over low
heat, stirring constantly, until it thickens to be custard-like. Set aside to
cool.</span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;"></span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Thaw and drain raspberries. mash with a fork,
combine with the liqueur and cook until the combination is the consistency of
jam. Strain and cool. Combine 3/4 cup custard with the
raspberries.</span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;"></span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Beat egg whites until they are very stiff (I
used my mixer.) and fold into the raspberry-custard
concoction.</span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;"></span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Set aside 1/4 cup of the mixture. Lightly
butter and coat with granulated sugar four 8-ounce soufflé dishes. Put the
dishes in a pan of hot water, being careful to not have the water spill over
into the dish, and bake for 20 minutes.</span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;"></span></span><br /><span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"><span style="background-color: #ffffe5;">Serve immediately after dusting with
confectioners' sugar and pouring on a sauce made of the remaining 1/4 cup
raspberry mixture combined with 1 tbl. cream.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GrjWvDeEMos/UFyqFTszTWI/AAAAAAAABTI/Qn9_3CpE5-g/s1600/souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-GrjWvDeEMos/UFyqFTszTWI/AAAAAAAABTI/Qn9_3CpE5-g/s320/souffle.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w_gO1mLLfSg/UFyqI3AX4NI/AAAAAAAABTQ/ErqrDoMKPf0/s1600/souffle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-w_gO1mLLfSg/UFyqI3AX4NI/AAAAAAAABTQ/ErqrDoMKPf0/s320/souffle2.jpg" width="191" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pg1AoqTkyGY/UFypx_mchmI/AAAAAAAABS0/DkNyaGmpqvk/s1600/souffle3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-pg1AoqTkyGY/UFypx_mchmI/AAAAAAAABS0/DkNyaGmpqvk/s320/souffle3.jpg" width="320" /></a></div>
<span style="background-color: #fff2cc; color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;"></span><br />Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-17365416919842047422012-05-23T16:24:00.000-04:002012-05-23T16:24:10.824-04:00I'm back. . .I thinkWell, this is embarrassing.<br />
<br />
It's been since December of 2012 since I've been here actively, and that's. . .sort of horrifying. <br />
<br />
I admit. I kept coming back, and then I'd get so embarrassed, I'd walk away again.<br />
<br />
But I'm going to try to update now. I swear, I'm going to try. I just need to get back into the swing of blogging, and I think I'll be OK.<br />
<br />
It's really just a matter, not of cooking, which I do almost daily, but of cataloging that cooking.<br />
<br />
So welcome back, everyone. (If you're still here.)<br />
<br />
Let's see what we. . .I was about to say "what we can cook up," and then I caught myself and said, no, you can't be THAT cheesy with your first post back.<br />
<br />
Let's cook!Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-21360062674162049192010-12-08T10:32:00.003-05:002010-12-08T12:20:40.488-05:00Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP-qLbgRKaI/AAAAAAAAA-I/9WDhhnTWfK0/s1600/Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP-qLbgRKaI/AAAAAAAAA-I/9WDhhnTWfK0/s400/Cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548340379282123170" /></a><div><br /></div><span class="Apple-style-span" >Here's the scene: I'm at work on Sunday afternoon, and one of my co-workers says to me, "So, what're you going to bring to the potluck at R's tomorrow?"</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Um. . .What?</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >R is my boss. The potluck in question was the monthly Adult Services meeting that, somehow, I had completely missed the boat on. I'd heard that there was going to be a meeting at some point, and that it may involve food, but I managed to miss out on the hows and whens of the entire situation. I'm just really glad the guy asked me about it. . .otherwise, I would have shown up for work at 5, instead of noon, and wondered why I wasn't on the schedule.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I decided to make <a href="http://foodlibrarian.blogspot.com/2010/10/peanut-butter-sour-cream-bundt-cake.html">this bundt cake</a>, a part of <a href="http://www.foodlibrarian.blogspot.com">The Food Librarian's</a> month of bundt cakes. (<a href="http://foodlibrarian.blogspot.com/2010/11/national-bundt-day-2010-round-up.html">I Like Big Bundts</a>) This recipe is from her site. I've linked it, but I'll also post it here.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The ganache, I kind of made up. The original recipe, I got from an unrelated recipe over at Tasty Kitchen, and I'll include that link, too, (<a href="http://thepioneerwoman.com/tasty-kitchen/recipes/breads/baked-chocolate-donuts-with-chocolate-ganache-glaze/">here</a>) but bear in mind that the recipe that's there is NOT how I got the glaze I ended up using. I added probably an extra half cup of chocolate chips to get it to where I felt it was thick enough.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Since I was in such a hurry making this (are you shocked?), I didn't have time to take pictures. So there's just the one. I know you're sad. But I'll do better next time!</span></div><div><br /></div><div><span class="Apple-style-span" >Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze</span></div><div><span class="Apple-style-span" >From The Food Librarian</span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-size: 13px; ">Adapted from: <i><a href="http://www.amazon.com/Cake-Keeper-Cakes-Good-Last-Crumb/dp/1600851207" target="_blank" style="text-decoration: none; ">Cake Keeper Cakes</a></i> by Lauren Chattman (page 130)<br /></span><br /><span class="Apple-style-span" ><b>1 c sour cream<br />3 large eggs<br />2 t vanilla<br />2 1/4 c all-purpose flour<br />1 t baking powder<br />1/2 t baking soda<br />1/2 t salt<br />1/2 c (1 stick) butter, softened<br />1 c smooth peanut butter<br />1 1/2 c light brown sugar</b></span><br /><br /><span class="Apple-style-span" >1. Preheat over to 350. Prep a 12-cup Bundt pan.<br />2. Whisk sour cream, eggs, and vanilla in measuring cup.<br />3. Whisk together flour, baking powder & soda, and salt in a bowl.<br />4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.<br />5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix;</span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "> beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medi</span><span class="Apple-style-span" style="line-height: 18px; ">um-high and beat for 1 minute.<br />6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; "><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >Butterfinger Ganache Glaze</span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >From Tasty Kitchen</span></span></div><div><span class="Apple-style-span" style="font-size: 12px; color: rgb(107, 109, 109); line-height: 18px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "></span><span class="Apple-style-span" style="line-height: 18px; ">1 Tablespoon Butter</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "></span><span class="Apple-style-span" style="line-height: 18px; ">1/3 cup Whole Milk </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "></span><span class="Apple-style-span" style="line-height: 18px; ">1/3 cup Semi-Sweet Chocolate Chips</span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >1 Butterfinger candy bar</span></span></div><div><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">Place the butter and whole milk in a small saucepan and place over medium-high heat, whisking constantly to melt butter and prevent the milk from burning. As soon as the milk reaches a boil, remove from heat and add chocolate chips, whisking until chocolate melts and the ganache is smooth and glossy. Let cool slightly. </span><span class="Apple-style-span" style="line-height: 18px; ">The chopped Butterfinger bar is sprinkled over the glaze/ganache. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">Let cake set for at least 30 minutes before serving.</span></span></div>Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com3tag:blogger.com,1999:blog-8804303500864818539.post-65184897769491276492010-12-07T14:48:00.016-05:002010-12-07T19:27:49.403-05:00Cranberry-Blueberry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP6R8KmZh_I/AAAAAAAAA8o/trnM7kdrwsM/s1600/S-20.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP6R8KmZh_I/AAAAAAAAA8o/trnM7kdrwsM/s400/S-20.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548032253790619634" /></a>I have a confession to make.<div><br /></div><div>I've baked a lot of things in my life. I've baked cookies, cupcakes, cakes, pies, souffles. . .you name it, I've probably baked it.</div><div><br /></div><div>Except.</div><div><br /></div><div>I'd never made a double crust pie. Under that umbrella, I'd never made a lattice pie.</div><div><br /></div><div>Until now.</div><div><br /></div><div>I also have to share kind of a funny story about said pie crust, and then I'll get on with the recipe.</div><div><br /></div><div>I have a really bad tendency to star cooking/baking something RIGHT before I need to leave to be somewhere. Like. . .if I need 1 hour, 45 minutes to make something from beginning to end, I'll start it 2 hours before I leave for work. Not sure why I do this, but it's caused some minor meltdowns in my day.</div><div><br /></div><div>The story behind this particular crust is, I learned how to do a lattice top <a href="http://www.youtube.com/watch?v=Hv4809RKhzg">here</a>. They mention in the video that there's the proper way to do it, and then there's the easy way. If you look at the picture I have of the pie up there, you'll see I started with the proper way, and then devolved into the easy way. This is due to 1) I was in a big freaking hurry. 2) I was working with this crust with the pie sitting on top of the (hot) oven, so the strips kept falling apart and 3) I didn't allow the filling to cool before starting on the crust (due to the aforementioned big freaking hurry) so that added to the disintegration. There's also a bit of crispy crust, but I'll get to that later. No worries, though. The pie itself was awesome.</div><div><br /></div><div>The ingredients:</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GglZ8tjNKH4/TP68Fw_F1hI/AAAAAAAAA8w/FC8yu9F6RfI/s1600/S-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://1.bp.blogspot.com/_GglZ8tjNKH4/TP68Fw_F1hI/AAAAAAAAA8w/FC8yu9F6RfI/s400/S-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548078598201923090" /></a></div><div>You'll need sugar, corn starch, vanilla, blueberries, cranberries, water, and 2 pie crusts.</div><div><br /></div><div>Take the <s>blurry</s> berries. . .</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP6-XgaTo-I/AAAAAAAAA84/6hn7ei58hRs/s1600/S-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP6-XgaTo-I/AAAAAAAAA84/6hn7ei58hRs/s400/S-3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548081102013572066" /></a></div><div>Throw 'em in a pot with some of the cornstarch, the sugar, the vanilla, the water, and the lemon juice.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP6_zsSUdcI/AAAAAAAAA9A/mAvOoEMuByc/s1600/S-5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP6_zsSUdcI/AAAAAAAAA9A/mAvOoEMuByc/s400/S-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548082685749261762" /></a></div><div>Cook over medium-high heat, until the cranberries pop. Add the rest of the cornstarch and stir. Let cool.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP7A2AryNEI/AAAAAAAAA9I/0txOnXFYdp4/s1600/S-8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP7A2AryNEI/AAAAAAAAA9I/0txOnXFYdp4/s400/S-8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548083825096143938" /></a></div><div>Put one of the pie crusts in a pie pan.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP7BhGJjgcI/AAAAAAAAA9Q/JIW1BDyZO6M/s1600/S-10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP7BhGJjgcI/AAAAAAAAA9Q/JIW1BDyZO6M/s400/S-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548084565297562050" /></a>Prepare the strips for the lattice.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7CJiHz7QI/AAAAAAAAA9Y/L0Q7_jwpRkM/s1600/S-15.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7CJiHz7QI/AAAAAAAAA9Y/L0Q7_jwpRkM/s400/S-15.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548085260001209602" /></a></div><div>Dump your (cooled!) mixture in the crust. (The one in the pie pan, not the one you've cut into strips.)</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP7CwCfmEEI/AAAAAAAAA9g/ze-ZFIjz1Mw/s1600/S-16.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TP7CwCfmEEI/AAAAAAAAA9g/ze-ZFIjz1Mw/s400/S-16.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548085921525928002" /></a></div><div>Do the lattice thing, flute your edges, etc.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7EF5TyCVI/AAAAAAAAA9o/u4GuJr5r940/s1600/S-17.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7EF5TyCVI/AAAAAAAAA9o/u4GuJr5r940/s400/S-17.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548087396529211730" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GglZ8tjNKH4/TP7El8SxzkI/AAAAAAAAA9w/0mAYhejUcVQ/s1600/S-18.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://1.bp.blogspot.com/_GglZ8tjNKH4/TP7El8SxzkI/AAAAAAAAA9w/0mAYhejUcVQ/s400/S-18.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548087947086122562" /></a>Here's where I made a bit of an error. I DID put foil strips around the edges of the pie so they didn't burn. When you do this, you're supposed to either put the foil strips on 15 minutes before the pie is finished or put them on when you put the pie in the oven and take them off 15 minutes before the pie is supposed to be finished. I did the second one, BUT, I did the "I'm in a hurry and am not taking my time" thing, so I didn't put them on properly. They were kind of hanging off, but I was all, "I'm in a HURRY! It'll be FINE!"</div><div><br /></div><div>FYI: You can also buy pie edge protectors for fairly cheap. I just haven't done this yet.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7IZUjQImI/AAAAAAAAA94/I0_SqPJXnR8/s1600/S-19.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TP7IZUjQImI/AAAAAAAAA94/I0_SqPJXnR8/s400/S-19.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548092128305881698" /></a>Because of this, the edges were a bit crispy, but nothing that couldn't be fixed.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP7N3vdFTSI/AAAAAAAAA-A/pcPE-dzS3Qw/s1600/S-20.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="http://4.bp.blogspot.com/_GglZ8tjNKH4/TP7N3vdFTSI/AAAAAAAAA-A/pcPE-dzS3Qw/s400/S-20.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098148481977634" /></a>This pie is really good. It's super tart, so if you want to cut it down, you can put in fewer cranberries and more blueberries. The longer this sits, the better it gets. My fiance called this the "best berry pie he's ever had" and that is a direct quote. Excellent.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><span class="Apple-style-span" >Cranberry Blueberry Pie</span></div><div><span class="Apple-style-span">Makes 1 pie</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">2 cups sugar</span></div><div><span class="Apple-style-span">1/4 cup plus 1/2 teaspoon corn starch, separated</span></div><div><span class="Apple-style-span">1/2 teaspoon vanilla</span></div><div><span class="Apple-style-span">6 ounces blueberries</span></div><div><span class="Apple-style-span">One 12-oz. bag cranberries</span></div><div><span class="Apple-style-span">1/3 cup water</span></div><div><span class="Apple-style-span">One package of 2 pie crusts</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Preheat oven to 425 degrees Fahrenheit.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Combine sugar, 1/4 cup cornstarch, vanilla, blueberries and cranberries, and water in a large saucepan. Stirring constantly, cook the mixture over medium-high heat until boiling. Reduce the heat to low-medium and add 1/2 teaspoon corn starch. Simmer the mixture until the cranberries have popped and the mixture has thickened. Remove mixture from heat and cool for at least 15 minutes.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Place one crust in 9-inch pie pan. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Once the mixture has cooled, pour it into the pie crust. Cut the other crust into 1/2 inch strips. Arrange the strips over the filling. Seal the edges. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Bake for 25 to 35 minutes or until the crust is a golden brown color. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">It helps to place strips of foil on the crust edges for the first 15 minutes of baking or until there are 15 minutes left in the baking time to prevent the edges from burning.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Cool 3 hours before serving.</span></div>Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0tag:blogger.com,1999:blog-8804303500864818539.post-58401320518444850492010-12-03T18:45:00.012-05:002010-12-03T20:10:52.359-05:00French Fridays With Dorie: Sweet and Spicy Cocktail NutsWelcome to She Likes to Bake! This blog is a project that's been in the making for a while now, and I've finally gotten it up and running with the help of my fiance, D. (He's to thank for my super-cute banner at the top of the page!)<br /><br />Even though I'm all into both cooking and baking, this site will be a means for me to talk about All Things Baking. I'll include recipes (when I can. . .more on that later), how-to, and step-by-steps.<br /><br />For my first entry here, unfortunately, I can't include the recipe. I'm a part of this online food community known as <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie</a>. We're cooking our way through Dorie Greenspan's "<a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?ie=UTF8&qid=1291420250&sr=8-1">Around My French Table</a>" (we should be finished in about 6 years!) and we blog about our experiences. One of the rules, though, is to not post the actual recipes, as to encourage people to go out and buy the book. (The book is awesome, by the way. I've got it from the library currently, but I will be buying it as soon as I have the means.)<br /><br />This week's recipe involved putting things into the oven, so I'm going to count it as baking. I made Sweet and Spicy Cocktail Nuts, and they turned out wonderfully, although more like a peanut brittle type thing than nuts you'd put in a bowl.<br /><br />Here are the ingredients:<br /><br /><a href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TPmEeLhybuI/AAAAAAAAA6Y/TrS8I5RdD5o/s1600/N-01.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546610070108925666" border="0" alt="" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TPmEeLhybuI/AAAAAAAAA6Y/TrS8I5RdD5o/s400/N-01.jpg" /></a><br />Sugar, salt, chili powder, cinnamon, cayenne pepper, egg white, and nuts. I went out and bought some peanuts to use and I also used some spare walnuts that were in the freezer.<br /><br />Mix together your dry ingredients:<br /><br /><a href="http://2.bp.blogspot.com/_GglZ8tjNKH4/TPmFWIiO_9I/AAAAAAAAA6g/c6Q44Wbgj9o/s1600/N-02.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546611031378165714" border="0" alt="" src="http://2.bp.blogspot.com/_GglZ8tjNKH4/TPmFWIiO_9I/AAAAAAAAA6g/c6Q44Wbgj9o/s400/N-02.jpg" /></a><br />Then, mix together the egg whites and the nuts.<br /><br /><a href="http://4.bp.blogspot.com/_GglZ8tjNKH4/TPmHBOqQUcI/AAAAAAAAA7A/AxX1oiIVw2k/s1600/N-05.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546612871268422082" border="0" alt="" src="http://4.bp.blogspot.com/_GglZ8tjNKH4/TPmHBOqQUcI/AAAAAAAAA7A/AxX1oiIVw2k/s400/N-05.jpg" /></a><br />Then, add the spice mix into the fray.<br /><br /><a href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmJB3boSKI/AAAAAAAAA7Y/gsaNjSna5ls/s1600/N-06.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546615081236187298" border="0" alt="" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmJB3boSKI/AAAAAAAAA7Y/gsaNjSna5ls/s400/N-06.jpg" /></a><br />And then mix everything together.<br /><br /><a href="http://1.bp.blogspot.com/_GglZ8tjNKH4/TPmQuxOCCFI/AAAAAAAAA8I/BdXZ4G-LNSQ/s1600/N-08.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546623549244049490" border="0" alt="" src="http://1.bp.blogspot.com/_GglZ8tjNKH4/TPmQuxOCCFI/AAAAAAAAA8I/BdXZ4G-LNSQ/s400/N-08.jpg" /></a><br /><a href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmRRJ0va1I/AAAAAAAAA8Q/YqNfckmYNzU/s1600/N-07.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546624139964410706" border="0" alt="" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmRRJ0va1I/AAAAAAAAA8Q/YqNfckmYNzU/s400/N-07.jpg" /></a><br />Now, here I have a confession to make: I didn't follow the directions exactly. Normally, when I do something out of this cookbook that doesn't make sense to me, I still follow the directions. But in this case, when I was instructed to pull each individual nut out of the bowl, one by one, and shake off excess egg yolk/spice mixture, I balked. Who has time for that? Not Sarah.<br /><br />As such, I just kind of dumped it onto the baking sheet in one fell swoop.<br /><br /><a href="http://4.bp.blogspot.com/_GglZ8tjNKH4/TPmSF9WZ_yI/AAAAAAAAA8Y/klt_lkU5ZKA/s1600/N-09.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546625047149018914" border="0" alt="" src="http://4.bp.blogspot.com/_GglZ8tjNKH4/TPmSF9WZ_yI/AAAAAAAAA8Y/klt_lkU5ZKA/s400/N-09.jpg" /></a><br />Into the oven they went for 35 minutes. They smelled wonderful.<br /><br />When I pulled them out, they looked like this:<br /><br /><a href="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmSf-aclhI/AAAAAAAAA8g/OVVO4JVCizs/s1600/N-10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546625494111000082" border="0" alt="" src="http://3.bp.blogspot.com/_GglZ8tjNKH4/TPmSf-aclhI/AAAAAAAAA8g/OVVO4JVCizs/s400/N-10.jpg" /></a><br />They've got kind of a peanut brittle-like tendancy to them due, I'm sure, to the Not Seperating Thing.<br /><br />They were amazing. It's just sweet enough, and there's enough of a bite to make you pay attention, but to not be uncomfortable about it.<br /><br />I'm thinking that when I'm finally to the point where I can sell things through either a storefront or online, this recipe will definitely be an option.<br /><br />Thanks for tuning in! Next up will be my cranberry-blueberry pie (with recipe!).Anonymoushttp://www.blogger.com/profile/04708896686750374137noreply@blogger.com0