tag:blogger.com,1999:blog-2434537036800617842024-03-05T09:34:46.252-05:00Bakers DoubleBakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-243453703680061784.post-91173698694840548582016-11-30T17:58:00.002-05:002016-11-30T17:58:56.359-05:00Daring Kitchen Challenge November 2016: Torta Della Nonna<span style="font-family: "verdana" , sans-serif;">This month, I got the unfortunate news that the Daring Kitchen Challenges will end next month. I knew this news would likely be coming, but hoped that it wouldn't. I have been part of the the Daring Kitchen for almost six years now, and in the process I have learned so much about myself as a baker, have improved my baking skills, and have gained knowledge about the baking traditions of other cultures. I will miss having this monthly challenge to look forward to, but look forward to participating in the final challenge next month.</span><br />
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<span style="font-family: "verdana" , sans-serif;">This month's challenge was hosted by Ginger-Z, and can be found <a href="http://www.thedaringkitchen.com/recipe/torta-della-nonna">here</a>. For this challenge, we were asked to bake a Torta Della Nonna. For the pastry crust, I used a Pasta Frolla, and I chose to fill the tart with a ricotta cheese mixture, flavored with pine nuts. The end result reminded me of a light cheesecake, and the pine nuts added a unique crunchy twist!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Torta Della Nonna</span><br />
<span style="font-family: "verdana" , sans-serif;"><i>Makes one 9-inch tart</i></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Pasta Frolla:</i></span><br />
<span style="font-family: "verdana" , sans-serif;">14 tablespoons unsalted butter</span><br />
<span style="font-family: "verdana" , sans-serif;">2 1/3 cups all purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;">Pinch of salt</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tablespoons sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 egg yolks</span><br />
<span style="font-family: "verdana" , sans-serif;">5 tablespoons ice cold water</span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Filling:</i></span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups ricotta cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">Zest and juice of 1 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;">3 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup pine nuts</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">1. Make the pastry: Place all ingredients in food processor and pulse for 10 seconds. Add a little more ice water, one tablespoon at a time, and pulse after each addition until the dough just comes together. Knead the dough briefly and pat into circular disk. Wrap dough in plastic wrap and refrigerate for one hour.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Make filling: In a large mixing bowl, beat together the ricotta cheese, sugar, lemon juice and zest, flour, and eggs until smooth. Stir in 1/2 cup of the pine nuts.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Preheat oven to 350 F.</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. On a lightly floured surface, roll out the pastry dough to fit a 9-inch tart pan. Place the dough in the tart pan, and trim the edges around the top of the tart.</span><br />
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<span style="font-family: "verdana" , sans-serif;">5. Pour the filling into the tart, and sprinkle the remaining 1/4 cup of pine nuts on top. Bake for about 40 minutes. When done, the tart should be lightly brown, and a toothpick inserted into the tart should come out clean.</span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Remove tart from oven and allow to cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTY2cal0xejWxhzwnROaQ53R5QSOn314yJ_AOnKjT5rS4yr1JAMrlIinvjRh0NHocDh6zaFr_9QI1wiHtYAeuNVd0g8IYX2BRZJoO6Yp1dZmf3Oc2iqIkDnmGsi3gNLQ3H4gSBngac1ht/s1600/IMG_20161111_225415_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTY2cal0xejWxhzwnROaQ53R5QSOn314yJ_AOnKjT5rS4yr1JAMrlIinvjRh0NHocDh6zaFr_9QI1wiHtYAeuNVd0g8IYX2BRZJoO6Yp1dZmf3Oc2iqIkDnmGsi3gNLQ3H4gSBngac1ht/s320/IMG_20161111_225415_edit.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">-Recipe adapted from <a href="http://www.italianfoodforever.com/2008/05/torta-della-nonna/">http://www.italianfoodforever.com/2008/05/torta-della-nonna/</a></span><br />
<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-19017737645943776032016-09-21T19:31:00.000-04:002016-09-21T19:31:20.101-04:00August 2016 Daring Kitchen Challenge: Pavlova<span style="font-family: Verdana, sans-serif;">I'm posting this very late, but it was too good to not post! The August 2016 Daring Kitchen Challenge, hosted by Marcellina at <a href="https://marcellinaincucina.blogspot.com/">Marcellina in Cucina</a>, was Pavlova. Although Pavlova has always on my "to bake" list, this was the first time I had actually even tasted it. The recipe takes time, but most of it is not active time, making it a relatively simple dessert. I loved the contrast of the crunchy outer portions of the meringue, the marshmallow-y center, and the light whipped cream on top. I topped mine with summer fruits, to commemorate the end of the season.</span><br />
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<span style="font-family: Verdana, sans-serif;">Recipe available at: <a href="http://www.thedaringkitchen.com/recipe/pavlova">http://www.thedaringkitchen.com/recipe/pavlova</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-35237721693088074882016-04-27T18:13:00.000-04:002016-04-27T18:13:26.409-04:00April 2016 Daring Kitchen Challenge: Kouign Amann<span style="font-family: "verdana" , sans-serif;">The Daring Kitchen Challenge this month was kouign amann, which is a French pastry that originated in Brittany. I had never tried kouign amann prior to this challenge, but I am now a huge fan of this pastry. It had the rich, buttery flakiness of a croissant, with the added sweetness of caramelized sugar. While the recipe is a little time consuming, the results were well worth the efforts!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Kouign Amann</span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 12 pastries</span><br />
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<span style="font-family: "verdana" , sans-serif;">2 2/5 cups all purpose flour, plus extra for dusting</span><br />
<span style="font-family: "verdana" , sans-serif;">2 1/2 teaspoons active dry yeast</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "verdana" , sans-serif;">4/5 cup warm water</span><br />
<span style="font-family: "verdana" , sans-serif;">1 3/4 Tbsp unsalted butter, melted</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup + 1 1/2 Tbsp unsalted butter, cold and in a block</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup sugar, plus extra for sprinkling</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Add active dry yeast to warm water and allow to sit for about 5 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Place flour in a large bowl. Add the yeast and water mixture, salt, and melted butter. Knead the dough for about 12 minutes. (If you have a stand mixer with a dough hook, mix on medium speed for about 7 minutes.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. On a lightly floured surface, shape the dough into a ball. Place dough in a lightly oiled bowl, and cover with cling wrap. Allow dough to rise for one hour.</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Shape the cold butter into a 5 1/2" square by placing butter between two sheets of wax paper and beating with a rolling pin. Keep the square of butter chilled in refrigerator until ready to use.</span><br />
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<span style="font-family: "verdana" , sans-serif;">5. On a lightly floured surface, roll out the dough into a 8" square. Put the square of butter on the center of the dough diagonally. Each side of the butter should face a corner of the dough. Fold the corners of the dough over the butter, as if folding an envelope.</span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Roll the dough into an 18x6" rectangle. Fold the bottom third of the dough up over the middle, and then fold the top third of the dough over. The resulting dough will have three layers of butter and dough. This completes the first turn. Wrap dough in cling wrap and refrigerate for 30 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">7. Repeat the turning process two more times, chilling the dough for 30 minutes between each turn.</span><br />
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<span style="font-family: "verdana" , sans-serif;">8. Roll the dough into an 18x6" rectangle. Sprinkle dough with the 1/2 cup of sugar. Fold dough into thirds again. Now, roll the dough into a 16x12" rectangle. Sprinkle extra sugar over the dough and cut into 12 squares.</span><br />
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<span style="font-family: "verdana" , sans-serif;">9. Grease a muffin tin with oil. Place each square of dough into the muffin tin, pulling the corners of the dough to the center of the tin. The dough should appear like a four-leaf clover. </span><br />
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<span style="font-family: "verdana" , sans-serif;">10. Sprinkle pastries with additional sugar and allow to rise in a warm spot, covered with a light towel, for 30 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">11. Preheat oven to 425 F. Bake pastries for 30-40 minutes, until golden brown. You may need to cover the pastries with foil halfway through if they are browning too much. Remove from oven and allow to cool for a few minutes before removing from pan. Be careful not to leave in the pan for too long, as the caramelized sugar will harden and stick to the pan.</span><br />
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<span style="font-family: "verdana" , sans-serif;">12. Serve warm or cool. Pastries are best the day they are baked.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERf6ykbOmpY9RXtsO0CJN4EbVp5beLkQeR9IRCY7Op6kkaxv92FiuTtfYskKLkEg8L4nnWg7CMtv25gdhy1D3KvoRz6GimFL2S5uE3EIOvVu0u-ua6cQwX_7g2N44DTCs3CjK38rk3LV-/s1600/IMG_3096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERf6ykbOmpY9RXtsO0CJN4EbVp5beLkQeR9IRCY7Op6kkaxv92FiuTtfYskKLkEg8L4nnWg7CMtv25gdhy1D3KvoRz6GimFL2S5uE3EIOvVu0u-ua6cQwX_7g2N44DTCs3CjK38rk3LV-/s320/IMG_3096.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix dough and allow to rise for one hour. Then roll dough into a square, placing the square of butter on top.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fold dough over the butter, as if folding an envelope.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1yk8FUonV0V4OxusrSRjlXEmKMcGdEU_qLsVgR2D520vo7BU_PG0X8uSZVK-w5RnxGe_CCpXiq_bWtyp3zUGE39OfSN8gCY16nk_L_rJdhQItEvAkz6G6xZAIJVz3ZfMGF0BHiRdPyad/s1600/IMG_3099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1yk8FUonV0V4OxusrSRjlXEmKMcGdEU_qLsVgR2D520vo7BU_PG0X8uSZVK-w5RnxGe_CCpXiq_bWtyp3zUGE39OfSN8gCY16nk_L_rJdhQItEvAkz6G6xZAIJVz3ZfMGF0BHiRdPyad/s320/IMG_3099.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll dough into a rectangle, then fold the bottom third up and the top third down, creating 3 layers of butter and dough. Repeat this process two more times, chilling dough for 30 minutes between turns. Finally, roll dough into another rectangle, sprinkle with sugar, and complete one final turn.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqfYWqk_vVHyKeSMZXoBEil4Jpy1lK9HyBFxWVsI2gvBW1u9WplJJRv6oKlFVCMx4cf8da614nkpP6KLhYbFwxiqhtHo4iK0Tbw8oP9L4ulMbAzcH8jyVjhkY_8raXbtvYILSVI0sTZR3/s1600/IMG_3100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqfYWqk_vVHyKeSMZXoBEil4Jpy1lK9HyBFxWVsI2gvBW1u9WplJJRv6oKlFVCMx4cf8da614nkpP6KLhYbFwxiqhtHo4iK0Tbw8oP9L4ulMbAzcH8jyVjhkY_8raXbtvYILSVI0sTZR3/s320/IMG_3100.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll dough into a large rectangle, cut into 12 squares, and sprinkle with more sugar. I used cinnamon sugar on half of my pastries.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxolOngyMLgdXunXVb13UBjtfv1OQbAy-jq0ticDMJVHTzzxRm_xt3_EPITzhTlEoGW8Qx83hV9HuUA1txVNwGnTckcK4ZRudYqIP6ZJUB8g6Z3B-9ZIwRx28IznJN75ELnEoyG1xBKp3/s1600/IMG_3103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxolOngyMLgdXunXVb13UBjtfv1OQbAy-jq0ticDMJVHTzzxRm_xt3_EPITzhTlEoGW8Qx83hV9HuUA1txVNwGnTckcK4ZRudYqIP6ZJUB8g6Z3B-9ZIwRx28IznJN75ELnEoyG1xBKp3/s320/IMG_3103.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place pastries into muffin tin, pulling the corners two the center, so that pastries resemble four-leaf clovers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWgbzQbZbn_EwxrGozgJOjIzCMpT9JV2i94Q5R2CJJ7wZM0vUCkkJalHW2pEyBQ2WQWsEFNcdZ0HhThawck-N5nIsfjX3odzlcAvN1xjinhn0Breq2BU_t1gVJzQf-BGqZj5fOE4WlIYE/s1600/IMG_3106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWgbzQbZbn_EwxrGozgJOjIzCMpT9JV2i94Q5R2CJJ7wZM0vUCkkJalHW2pEyBQ2WQWsEFNcdZ0HhThawck-N5nIsfjX3odzlcAvN1xjinhn0Breq2BU_t1gVJzQf-BGqZj5fOE4WlIYE/s320/IMG_3106.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake for 30-40 minutes at 425 F, and enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;">-Original recipe available at <a href="http://www.thedaringkitchen.com/recipe/kouign-amann">http://www.thedaringkitchen.com/recipe/kouign-amann</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-41503071769422390542015-12-30T18:50:00.002-05:002015-12-30T18:50:13.260-05:00December 2015 Daring Bakers' Challenge: Gateaux Pithiviers<span style="font-family: Verdana, sans-serif;">For the month of December, Kat challenged us to make Gateaux Pithiviers.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz4NooSpfOLKAP0Rz2ztQr81jj7qAPJe8RCyOvK1S8sxVvxWSDx6kS-pmIs2QDBkPXD85eeVOWWhWrMDSNTVBK9P2XTab3kHaE5dlzk6ftadrSdxJJBAvyCNtDR7dXMpoWol6QW7smM_8/s1600/IMG_3083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz4NooSpfOLKAP0Rz2ztQr81jj7qAPJe8RCyOvK1S8sxVvxWSDx6kS-pmIs2QDBkPXD85eeVOWWhWrMDSNTVBK9P2XTab3kHaE5dlzk6ftadrSdxJJBAvyCNtDR7dXMpoWol6QW7smM_8/s320/IMG_3083.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I had made Gateaux Pithiviers in the past, but always using frozen puff pastry. This challenge required that I make puff pastry from scratch, which is time consuming, but not difficult. It was well worth the extra effort. The resulting pastry was rich, buttery, and flaky, while the filling was sweet without being cloying. This recipe reminds me of an almond filled croissant, and makes a delicious dessert or breakfast pastry!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_bj7v-35snkJuymd5b9zz-WhbqYy3oFlTtQ8t4tfP3qRs9VupwdzOzFsf7hLLBZ5K-BJx4uaPC_kIC8c5iQecIDAP5lOInYKK0WIN9NWuRczdXduQ6Ewu2vSOXnCXCMwZn3cWFpHfjXE/s1600/IMG_3085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_bj7v-35snkJuymd5b9zz-WhbqYy3oFlTtQ8t4tfP3qRs9VupwdzOzFsf7hLLBZ5K-BJx4uaPC_kIC8c5iQecIDAP5lOInYKK0WIN9NWuRczdXduQ6Ewu2vSOXnCXCMwZn3cWFpHfjXE/s320/IMG_3085.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">-Recipe available at: <a href="http://www.thedaringkitchen.com/recipe/gateaux-pithiviers">http://www.thedaringkitchen.com/recipe/gateaux-pithiviers</a></span><br />
<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-70294186616996648452015-11-27T14:30:00.000-05:002015-11-27T14:30:09.321-05:00November 2015 Daring Bakers' Challenge: Apple Cheesecake Crumble Pie<span style="font-family: Verdana, sans-serif;">For the month of November, Krista and Nicole of "<a href="https://twocupsofsugar.wordpress.com/">Two Cups of Sugar</a>" challenged us to make our own version of cheesecake crumble pie.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXpBvvuBdGWPefRPMXHbj1iBO8i7iZdPBRO6J8LgKtk5dy-jPFEdr_86AmAQQjOsYkx9HxRbZgzfdhGRRGxP87KxKb_-iBVsO8lduRbFt8xzovgvP-LKnloCaGBIJGkyAl7K5eirz2XMF/s1600/IMG_3079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXpBvvuBdGWPefRPMXHbj1iBO8i7iZdPBRO6J8LgKtk5dy-jPFEdr_86AmAQQjOsYkx9HxRbZgzfdhGRRGxP87KxKb_-iBVsO8lduRbFt8xzovgvP-LKnloCaGBIJGkyAl7K5eirz2XMF/s320/IMG_3079.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For this challenge I decided to make an apple cheesecake pie, which was a perfect way to celebrate the end of fall and use up some of the local apples in my refrigerator. I enjoyed the pie, which tasted like a cross between apple crumble pie and cheesecake, and will definitely make it again with different fruit combinations.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9s-LhyRurWCmH1LaYc3f2BWTL7sOVVo-Gh9Od3J91XMlL1Je0zyajRYCjP3aGySAbdWIHhHq-C_FZ2Ky4-7oNb67xVFHefpLRCE0QuaMNglAK4q_8Ptkb7wGM9DsP6V5E_cmmIktvF0d/s1600/IMG_3081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9s-LhyRurWCmH1LaYc3f2BWTL7sOVVo-Gh9Od3J91XMlL1Je0zyajRYCjP3aGySAbdWIHhHq-C_FZ2Ky4-7oNb67xVFHefpLRCE0QuaMNglAK4q_8Ptkb7wGM9DsP6V5E_cmmIktvF0d/s320/IMG_3081.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Apple Cheesecake Crumble Pie</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes one 9-inch deep dish pie</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Crust</i></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/4 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">6 tablespoons cold unsalted butter, diced</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons cold vegetable shortening, diced</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Pie Filling</i></span><br />
<span style="font-family: Verdana, sans-serif;">16 oz cream cheese, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon lemon zest</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 large egg yolk</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 apple, peeled, cored, and cut into thin slices</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon cinnamon</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Crumble Topping</i></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup rolled oats</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cold unsalted butter, diced</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Prepare crust: Place flour and salt in a food processor, and pulse to combine. Add butter and vegetable shortening, and pulse until mixture appears coarse and butter is pea-sized. Add about 3 tablespoons of ice-cold water, and pulse mixture until dough comes together. Add water, one teaspoon at a time, if needed. Once dough comes together, form into a disk and wrap in plastic wrap. Refrigerate for at least one hour.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Prepare cheesecake filling: In a large bowl, beat the cream cheese until creamy. Slowly beat in the sugar and mix until smooth, about 2 minutes. Beat in lemon zest and vanilla, then beat in eggs one at a time, scraping down the side of the bowl to make sure all ingredients are evenly incorporated. Beat in heavy cream. Fold in the apple slices and cinnamon. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Make crumble topping: In a medium-sized bowl, stir together dry ingredients. Use hands to crumble in the butter, until it forms a coarse mixture.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Preheat oven to 425 F. Remove pie dough from refrigerator, and roll out into a 12-inch circle on a lightly floured work surface. Carefully transfer dough to 9-inch deep dish pie dish. Prick the bottom of the crust several times with a fork. Fill crust with pie weights or dried beans, and bake for 9 minutes. Remove weights or beans and bake for an additional 3 minutes, until slightly browned. Remove crust from oven.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Increase oven temperature to 475 F. Pour the cheesecake filling into pre-baked pie crust. Bake for 15 minutes at 475 F. Remove from oven and cover with crumble topping.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Reduce oven temperature to 200 F. Return pie to oven, and continue baking for 1 hour. After one hour, turn off oven and leave oven door cracked open. Allow pie to cool in oven.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Refrigerate pie for at least 6 hours before serving.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe available at <a href="http://www.thedaringkitchen.com/recipe/cheesecake-crumble-pie">http://www.thedaringkitchen.com/recipe/cheesecake-crumble-pie</a></span><br />
-<span style="font-family: Verdana, sans-serif;">Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-5658270024458082942015-10-29T19:40:00.002-04:002015-10-29T19:40:53.011-04:00October 2015 Daring Bakers' Challenge: Peanut Butter and Jelly Macarons<span style="font-family: Verdana, sans-serif;">Blog-checking lines: For the month of October, we got to take on one of many bakers' deepest, darkest kitchen nightmares: macarons. Our talented bakers Korena from <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a>, and Rachael from <a href="http://pizzarossa.me/">pizzarossa</a> made the intimidating task of mastering these French beauties a breeze.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkHGpF1PXjGlRoXnm4vBQM4Cjo956-Md3Xai3nOCfJYMhfOeVe6lbVZcEekNZ5VjzXT8fLudndNjfUJVmeXloUNoUnKF6vX5PTCHfuK1dktcXnGdECcqBq7XGWC9X2OrYExAGi0AgbU_b/s1600/IMG_3077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkHGpF1PXjGlRoXnm4vBQM4Cjo956-Md3Xai3nOCfJYMhfOeVe6lbVZcEekNZ5VjzXT8fLudndNjfUJVmeXloUNoUnKF6vX5PTCHfuK1dktcXnGdECcqBq7XGWC9X2OrYExAGi0AgbU_b/s320/IMG_3077.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I've blogged about French macarons before, so instead of making one the the traditional variations of macarons, I decided to challenge myself to something different. I recently bought a delicious locally made raspberry jam, and wanted to make some sort of macaron in which I could use the jam as a filling. I settled on making a completely nontraditional take on macarons, using ground peanuts in place of some of the almond flour to create a "PB & J" flavored macaron. The result was slightly richer than the more traditional recipes, but I enjoyed the challenge and the resulting macarons!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>PB & J Macarons</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes about 15 macarons</i></span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 cup unsalted roasted peanuts</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup almond flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 large egg whites, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup raspberry jam</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Line 2 baking sheets with parchment paper. Trace thirty 1 1/2 inch circles on the paper, separating circles by about 1 1/2 inches. Flip paper over, so that circles can still be seen on parchment paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Grind peanuts in a food processor to form a fine powder. Add almond flour and confectioner's sugar and pulse to combine. Sift mixture to remove any large pieces.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Beat egg whites in a large bowl until foamy. Gradually beat in the granulated sugar. Continue beating until soft peaks form, then beat in vanilla extract. Continue beating until stiff peaks form. Carefully fold in peanut mixture until combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Preheat oven to 340 F.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Use a pastry bag to pipe the batter into the traced circles on the parchment paper. Tap baking sheets against counter to remove any air bubbles. Allow macarons to sit at room temperature for 15-30 minutes while oven preheats.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake macarons at 340 F for about 13-15 minutes, until slightly crisp. Macarons should lift easily off of parchment paper when done.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Allow macarons to cool to room temperature on a cooling rack. Carefully remove from parchment paper. Spread a thin layer of jam on the flat side of one macaron, and top with another macaron. Repeat with the remaining macarons. Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span><br />
<span style="font-family: Verdana, sans-serif;">-Adapted from recipe available at <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-jam-macaroons-recipe.html">http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-jam-macaroons-recipe.html</a></span><br />
<span style="font-family: Verdana, sans-serif;">-Original challenge available at <a href="http://www.thedaringkitchen.com/recipe/macarons">http://www.thedaringkitchen.com/recipe/macarons</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1tag:blogger.com,1999:blog-243453703680061784.post-65007925533938201952015-09-27T12:09:00.001-04:002015-09-27T12:09:46.146-04:00September 2015 Daring Bakers' Challenge: Irish Soda Bread<span style="font-family: Verdana, sans-serif;">For the month of September, Meredith from the <a href="http://www.poco-loco-olsons.blogspot.ae/">Poco Loco Olsons</a> challenged us to experiment with soda bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-zxLPsIIft20Yk6Wv44SRc2NqjjBCC_cYboPbdnW5isNfNS755t0yYdnfBi-W7KNB2Ohx_XtIVAlT208eKx0jtatrKs2RFKAR4lGXIPrlhCFEt1Bed9o6Evhn2zJ6wxeiZQMKonSJ7y3/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-zxLPsIIft20Yk6Wv44SRc2NqjjBCC_cYboPbdnW5isNfNS755t0yYdnfBi-W7KNB2Ohx_XtIVAlT208eKx0jtatrKs2RFKAR4lGXIPrlhCFEt1Bed9o6Evhn2zJ6wxeiZQMKonSJ7y3/s320/IMG_3038.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I chose to make the traditional Irish Country Bread recipe provided for the challenge. This recipe was very simple, and the resulting crusty bread went nicely with soup.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Irish Country Bread</b></span><br />
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups whole wheat flour</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 450 F and line a baking sheet with parchment paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl, stir together the flours, baking soda, and salt. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Create a well in the flour mixture, and pour in buttermilk.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Mix dough well, until flour is fully incorporated. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Place dough on lined baking sheet and pat into a 1-inch thick circle.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Use fingertips to create dimples on top of dough.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Bake at 450 F for 30 minutes, then reduce heat to 400 F. Remove baking sheet from under dough, so parchment paper is directly on the oven rack. Continue baking at 400 F for about 10 more minutes, until golden brown.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Remove from oven and allow to cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span><br />
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<span style="font-family: Verdana, sans-serif;">-Adapted from original recipe at <a href="http://www.thedaringkitchen.com/recipe/irish-soda-bread">http://www.thedaringkitchen.com/recipe/irish-soda-bread</a></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1tag:blogger.com,1999:blog-243453703680061784.post-12307201739716820582015-08-27T19:52:00.000-04:002015-08-27T19:52:32.171-04:00August 2015 Daring Bakers' Challenge: Gluten-Free Seed and Nut Loaf<span style="font-family: Verdana, sans-serif;">For the August challenge, Susan from <a href="http://thekiwicook.com/">The Kiwi Cook</a> dared us to make Seed & Nut Loaf- a super healthy and gluten-free alternative to standard wheat-based bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehTCUJ1DA4Vzz3ak02Pa1JQwVsnGtK8Wlfo_Z6yaj2xx9RkqkW5HMg3pGlb3YQ-HZnqTFNj9r8fytbPe6xc1MG5XQVBEkhW14XhHbDWlHUwoWb52ZPZAFhRGdjJIARY9ZYtSxFhf43-2b/s1600/IMG_3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehTCUJ1DA4Vzz3ak02Pa1JQwVsnGtK8Wlfo_Z6yaj2xx9RkqkW5HMg3pGlb3YQ-HZnqTFNj9r8fytbPe6xc1MG5XQVBEkhW14XhHbDWlHUwoWb52ZPZAFhRGdjJIARY9ZYtSxFhf43-2b/s320/IMG_3024.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">While I would have liked to try the original <a href="http://www.thedaringkitchen.com/recipe/gluten-free-seed-and-nut-loaf">challenge recipe</a> for a seed and nut loaf, that recipe called for psyllium seed husks to hold the loaf together. I recently moved to a small town, where it is difficult to find certain ingredients, and I did not have any luck looking for psyllium. Therefore, I made an alternate recipe for a seed and nut "flatbread", which is also gluten-free and packed with protein and nutrients. The bread is very quick and easy to throw together, and makes a very filling breakfast or snack. I personally found the bread to be bland on its own, but was much tastier when topped with butter and honey or hummus.</span><br />
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<span style="font-family: Verdana, sans-serif;">Carrot Seed and Nut Flatbread</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes about 8 servings</i></span><br />
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<span style="font-family: Verdana, sans-serif;">150 g carrots, grated</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 packet active-dried yeast</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">50 g almonds, ground</span><br />
<span style="font-family: Verdana, sans-serif;">50 g hazelnuts, ground</span><br />
<span style="font-family: Verdana, sans-serif;">50 g sesame seeds</span><br />
<span style="font-family: Verdana, sans-serif;">50 g flax seeds</span><br />
<span style="font-family: Verdana, sans-serif;">50 g sunflower seeds</span><br />
<span style="font-family: Verdana, sans-serif;">50 g pumpkin seeds</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons za'atar spice mixture</span><br />
<span style="font-family: Verdana, sans-serif;">100 mL warm water</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 340 F.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Mix together carrots, olive oil, yeast, salt, almonds, hazelnuts, and za'atar in a large bowl.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Lightly toast the sesame, flax, sunflower, and pumpkin seeds. Allow to cool, and then grind together in a food processor. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add the ground seeds to the bowl with the other ingredients. Add water and mix together with your hands. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Line a baking sheet with parchment paper, and spread the mixture evenly in the pan. Cover pan with a towel, and allow to rest for 15 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake at 340 F for 25-30 minutes. The edges should be slightly brown and crisp; however, the center to the bread should still be springy.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Allow to cool and cut into pieces. Top with butter and honey, or the topping of your choice.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Adapted from the recipe available at <a href="http://www.whatsforlunchhoney.net/2015/03/flourless-carrot-multi-seed-and-nut.html"> http://www.whatsforlunchhoney.net/2015/03/flourless-carrot-multi-seed-and-nut.html</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-74365570722074233092015-07-27T15:25:00.000-04:002015-07-27T15:25:35.372-04:00July 2015 Daring Bakers' Challenge: Sweet "Yafawi Sfeeha"<span style="font-family: Verdana, sans-serif;">Blog Checking Lines: The July Daring Bakers' Challenge was brought to us by Manal from <a href="http://www.manalsbites.com/">Manal's Bites</a>. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The "Yafawi Sfeeha" or also known as "Milwayeh" which means twisted, is crispy yet tender and full of flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFXspCrV66Qz2sLZ5Y87bh8du73tLL1D7ODNIHquyVMfERSZZLEMtdgAm1VMw6xgk7b4uLSNKt9dYvtHF2nLsn-vjd8cun_mYwkv0ZV3qscVJt67KhOJ5sfoh9nDKGB54IrN5kpncI34Y/s1600/IMG_3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFXspCrV66Qz2sLZ5Y87bh8du73tLL1D7ODNIHquyVMfERSZZLEMtdgAm1VMw6xgk7b4uLSNKt9dYvtHF2nLsn-vjd8cun_mYwkv0ZV3qscVJt67KhOJ5sfoh9nDKGB54IrN5kpncI34Y/s320/IMG_3006.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This challenge was the first time I had heard of Yafawi Sfeeha, which are traditionally savory meat-filled pastries. I chose to make a sweet walnut-filled variation, since I am a vegetarian. The rich flavors of cinnamon in the filling balance nicely with the delicate floral flavors of the orange blossom and rose waters, and I found that the dough was very easy to work with.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Make dough and divide into golf ball-size pieces to rest.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqJ5bEDu-wyvJ0O2poxAlziqlYTwVlLxhInfkRyJfindjM9Ruvgp7iVfDLQu1DYY20QjVDWim3p7D1sOmTH-_JHd-s0wK06cT4cYitLahZW993O_11AutMbjdguDvHKCpZnWxLlPiZx-n/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqJ5bEDu-wyvJ0O2poxAlziqlYTwVlLxhInfkRyJfindjM9Ruvgp7iVfDLQu1DYY20QjVDWim3p7D1sOmTH-_JHd-s0wK06cT4cYitLahZW993O_11AutMbjdguDvHKCpZnWxLlPiZx-n/s320/IMG_2997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stretch dough into a circle as thinly as possible, and fold each side into the center.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSL_1lXw_avaaYy2WlnpKv5Xf2qgo2a3_YBLPuY0r4I_71cZJ6dQpAjCFAOOFCHuVsL7wuHiU_AZjbS9nNBzxF1WrdjTLrhD9O3sDs978XnysSOtif3UAi75I8zccWIHvCxFpjQ2s_OW4/s1600/IMG_2998.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSL_1lXw_avaaYy2WlnpKv5Xf2qgo2a3_YBLPuY0r4I_71cZJ6dQpAjCFAOOFCHuVsL7wuHiU_AZjbS9nNBzxF1WrdjTLrhD9O3sDs978XnysSOtif3UAi75I8zccWIHvCxFpjQ2s_OW4/s320/IMG_2998.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread filling along center of dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roll dough into a rope, with filling in the center.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roll each rope of dough into a spiral shape.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake and pour sugar syrup on top of pastries.</td></tr>
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<span style="font-family: Verdana, sans-serif;">Sweet Walnut-Filled "Yafawi Sfeeha"</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes about 16 pastries</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Dough</i></span></div>
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<span style="font-family: Verdana, sans-serif;">3 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons whole milk, warm</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons vegetable oil</span></div>
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<span style="font-family: Verdana, sans-serif;">About 3/4 cup warm water</span></div>
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<span style="font-family: Verdana, sans-serif;">Melted ghee, to stretch dough</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Filling</i></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups walnuts, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons powdered sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/8 teaspoon nutmeg</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tablespoon orange blossom water</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tablespoon rose water</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Syrup</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup water</span></div>
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<span style="font-family: Verdana, sans-serif;">Juice of half a lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon orange blossom water</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Make dough: Mix together flour, salt, sugar, milk, and vegetable oil. Gradually add warm water until a sticky dough forms. Knead for about 12 minutes, until dough becomes less sticky and easier to work with. Divide dough into about 16 balls. Place on a greased baking sheet and brush with melted ghee. Cover dough balls and allow to rest at room temperature for a few hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Make filling: Mix together walnuts, cinnamon, powdered sugar, nutmeg, orange blossom water, and rose water.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Make sugar syrup: Heat sugar and water in a pot over high heat, without stirring. Once syrup begins to boil, stir with a wooden spoon until all sugar has dissolved. Add lemon juice to syrup and continue boiling for 2 minutes. Allow syrup to cool, and add orange blossom water.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Preheat oven to 400 F. Brush your work surface with ghee. Take each ball of dough and stretch it as thinly as possible into a circle. Fold each side of the dough to the middle.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Spread the walnut filling in a thin line down the middle of the folded dough. Roll dough into a rope, with the filling contained in the center of the rope.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Roll the rope of dough into a spiral shape. Place onto greased baking sheet, and brush with more melted ghee.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Bake pastry at 400 F for about 20 minutes, until golden brown. Remove from oven and pour syrup over warm pastries.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from the recipe available at <a href="http://www.thedaringkitchen.com/recipe/yafawi-sfeeha">http://www.thedaringkitchen.com/recipe/yafawi-sfeeha</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-66387047537324063572015-05-27T09:42:00.000-04:002015-05-27T09:42:19.949-04:00May 2015 Daring Bakers' Challenge: Lamingtons<span style="font-family: Verdana, sans-serif;">Blog checking lines: For the May challenge Marcellina from <a href="http://marcellinaincucina.blogspot.com/">Marcellina in Cucina</a> dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.</span><br />
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<span style="font-family: Verdana, sans-serif;">While I had heard of Lamingtons before, this was my first time trying the classic Australian dessert. I chose to make the traditional Lamington- a vanilla sponge cake dipped in chocolate glaze and rolled in coconut flakes. The delicate sponge balanced perfectly with the rich chocolate and coconut flavors and kept the dessert from being too sweet. I definitely recommend baking the cake the day before preparing the Lamingtons, to prevent the cake from crumbling too much when rolling in the chocolate glaze!</span><br />
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<span style="font-family: Verdana, sans-serif;">Lamingtons</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes 16 individual cakes</i></span><br />
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<span style="font-family: Verdana, sans-serif;">6 large eggs, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/3 cup cake flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 oz unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">3 1/4 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1/2-3/4 cups whole milk</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups shredded coconut</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F. Prepare a 9-inch square cake pan by buttering and lining with parchment paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Beat together eggs, sugar, and salt for 10 minutes. Stir in vanilla extract.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Sift cake flour over batter, and carefully fold in flour with a whisk. Fold in melted butter until you can not see any streaks of butter.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Pour batter into prepared cake pan and bake for 30 minutes. Remove from oven and allow to cool completely.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. After cake has cooled completely, remove from pan and cut into 16 squares.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Prepare chocolate glaze: In a large bowl, combine confectioner's sugar, cocoa powder, butter and 1/2 cup milk. Place bowl over a pot of hot water, and whisk until smooth. Add more milk to thin icing, as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Assemble Lamingtons by dipping each piece of cake into chocolate glaze, then roll in shredded coconut. Allow cakes to set on a wire rack for about 2 hours before serving.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Cake recipe adapted from David Lebovitz's Lamington recipe available at <a href="http://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/">http://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/</a>. Chocolate glaze recipe from <a href="http://thedaringkitchen.com/recipe/lamingtons">thedaringkitchen.com/recipe/lamingtons</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-89390215729629950952015-04-27T18:58:00.000-04:002015-04-27T18:58:47.014-04:00April 2015 Daring Bakers' Challenge: Focaccia<span style="font-family: Verdana, sans-serif;">For the month of April, Rachael from <a href="http://pizzarossa.me/">pizzarossa</a> and Sawsan of <a href="http://chefindisguise.com/">Chef in Disguise</a> took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.</span><br />
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<span style="font-family: Verdana, sans-serif;">It's been years since I've made focaccia, so I was happy that this challenge inspired me to start baking it again. I went with a basic focaccia, topped with olive oil, rosemary, and sea salt. I found the recipe to be quick enough to make on a weeknight, and simple yet delicious!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Make dough and allow to rise. Punch down and pat into rectangle. Brush generously with olive oil.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Add desired toppings.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake and enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Basic Focaccia</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes one loaf (about 8 slices)</i></span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/4 cups milk, slightly warm (110 F)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp active dry yeast</span><br />
<span style="font-family: Verdana, sans-serif;">2 3/4 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp dried basil</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp vegetable oil</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>To Top:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Sea salt</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh rosemary</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Stir yeast and sugar into warm milk and set aside until bubbly.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl, mix flour, salt, garlic powder, basil, oregano, and black pepper. Stir in vegetable oil, then add the milk-yeast mixture. Mix with a wooden spoon until dough comes together.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Turn dough out onto lightly-floured surface, and knead for 10 minutes. Place dough in a lightly oiled bowl, and cover with a damp towel. Allow dough to rise in a warm place until doubled in size, about 45 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Preheat oven to 450 F. Grease a baking sheet.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. When dough has doubled in size, punch down and transfer to baking sheet. Pat dough into a 1/2 inch thick rectangle.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Brush olive oil over dough and add toppings (I added sea salt and rosemary). Allow dough to rest for 10-15 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Bake focaccia at 450 F for about 15 minutes, until golden brown.</span><br />
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe available at <a href="http://thedaringkitchen.com/recipe/focaccia">http://thedaringkitchen.com/recipe/focaccia</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-24165078863026272072015-04-01T19:22:00.004-04:002015-04-01T19:22:58.877-04:00March 2015 Daring Bakers' Challenge: Tarte Tatin<span style="font-family: Verdana, sans-serif;">For the March Daring Bakers' Challenge, Korena from <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a> taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJT_nRzmBd0ivi_OxBHFI00ETRg3AKYx5955tYK6K48mlbAgYjSSe7K-RgtAKYD7TeZHo5XXf4O-1lY_U5L4DI9-bg_CrNrswcFKH24cTfIeAaAlqS-NBhqdaZuU5ycSmN-COxIgY-LQD/s1600/IMG_2852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJT_nRzmBd0ivi_OxBHFI00ETRg3AKYx5955tYK6K48mlbAgYjSSe7K-RgtAKYD7TeZHo5XXf4O-1lY_U5L4DI9-bg_CrNrswcFKH24cTfIeAaAlqS-NBhqdaZuU5ycSmN-COxIgY-LQD/s1600/IMG_2852.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I'm posting this a little late, as I was hoping to have a chance to reattempt the challenge; however, I haven't found the time yet. I was excited to see tarte tatin as the challenge recipe this month, since when I first tried to bake it years ago, it ended up falling apart while baking. This time, the tart held together; however, the caramel was slightly burnt. It wasn't a complete failure, though- the tart was still delicious with the burnt parts scraped off! I plan to bake this again in the near future, and reduce the stove top cooking time a bit. The rough puff pastry recipe was surprisingly simple, and something I will definitely plan on making in the future in place of the frozen puff pastry I often use.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Roll pastry dough into 10 inch rectangle, and fold in thirds.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Turn dough a quarter turn, roll into another 10 inch rectangle, and repeat folds. Repeat process for a total of 5 turns.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Prepare caramel on stove top.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyprSucSuZ4O7pRgR9fl6lRrflW9cfr8GGXa6Qwbgxb9MbXaToTLLPfVpkGGx_7fvXpaOLNwabefdcrpCMOchdul-6ZQLtASAFRo62gvOZKZTnJr8tFWaa4kEzT0JlwJKxu8OB66emO5d6/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyprSucSuZ4O7pRgR9fl6lRrflW9cfr8GGXa6Qwbgxb9MbXaToTLLPfVpkGGx_7fvXpaOLNwabefdcrpCMOchdul-6ZQLtASAFRo62gvOZKZTnJr8tFWaa4kEzT0JlwJKxu8OB66emO5d6/s1600/IMG_2850.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrange apples in caramel, and place pastry on top. Bake at 375 F for about 30 minutes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJT_nRzmBd0ivi_OxBHFI00ETRg3AKYx5955tYK6K48mlbAgYjSSe7K-RgtAKYD7TeZHo5XXf4O-1lY_U5L4DI9-bg_CrNrswcFKH24cTfIeAaAlqS-NBhqdaZuU5ycSmN-COxIgY-LQD/s1600/IMG_2852.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJT_nRzmBd0ivi_OxBHFI00ETRg3AKYx5955tYK6K48mlbAgYjSSe7K-RgtAKYD7TeZHo5XXf4O-1lY_U5L4DI9-bg_CrNrswcFKH24cTfIeAaAlqS-NBhqdaZuU5ycSmN-COxIgY-LQD/s1600/IMG_2852.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow to cool slightly before flipping tart onto a serving platter. Enjoy while warm!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Tarte Tatin</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes one 9 inch tart</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Rough Puff Pastry</u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup unsalted butter, cold and cut into small cubes</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup ice water</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Tarte Tatin</u></span></div>
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<span style="font-family: Verdana, sans-serif;">7-8 baking apples (I used Granny Smith)</span></div>
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<span style="font-family: Verdana, sans-serif;">Juice of half a lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">6 tbsp unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/3 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Prepare pastry dough: Combine flour and salt in medium bowl. Cut butter into flour with a pastry blender until mixture is crumbly. Make a well in the center of the mixture, and pour in water. Use a fork to toss the mixture with the water until dough starts to come together. Turn dough out onto lightly floured work surface, and gently knead a few times to bring dough together in to a square. Use a rolling pin to roll out dough into a 10 inch rectangle. Fold the bottom third of the dough up and the top third of the dough down, as if you were folding a letter. Turn the dough a quarter turn, and repeat process for a total of 5 turns. After the fifth fold, wrap dough in plastic and refrigerate for at least one hour, or up to overnight.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Peel and quarter apples, removing the cores. In a large bowl, toss apple quarters with lemon juice and 1/3 cup sugar. Set aside for 15 minutes, then drain off excess liquid.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Preheat oven to 375 F. In a 9-inch oven-proof saucepan, preferably cast iron, melt butter over medium heat, and add the remaining cup of sugar. Whisk sugar and butter together until a smooth caramel forms. Remove from heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Add apple quarters to pan with caramel, with round sides down. Cook over medium heat until apples start to shrink enough to all fit in a single layer, about 5-10 minutes. Remove from heat and use a wooden spoon to arrange apple quarters in concentric circles within the pan.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Once caramel stops steaming, roll out rough pastry dough into a 10 inch circle. Carefully place dough on top of the apple filling, and use a spoon to push the sides of the dough between the apples and the sides of the saucepan. Cut a few steam holes in dough. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. Place saucepan on a baking sheet, and bake at 375 F for 30-35 minutes, until pastry is golden brown. It may be necessary to increase the heat to 400 F for the final 5 minutes of baking, if pastry is not browning as desired. Remove from oven and allow to cool until caramel stops bubbling.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Using oven mitts, place serving platter on top of the pastry, and quickly invert tart onto platter. Be careful, as sugar is very hot!</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Serve warm.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe at <a href="http://thedaringkitchen.com/recipe/tarte-tatin">http://thedaringkitchen.com/recipe/tarte-tatin</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-25473085901630166762015-01-27T18:38:00.003-05:002015-01-27T18:38:33.161-05:00January 2015 Daring Bakers' Challenge: Esterhazy Torte<span style="font-family: Verdana, sans-serif;">For the month of January, Jelena from <a href="http://bylelush.blogspot.co.uk/">A Kingdom for a Cake</a> invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake, aka the Hungarian Dream. What better way to start the new year than with a sweet dream?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmXvYmV1VcG9yjqMsZaPXOmb_EnOKviRt6f3N9-fQB0_V0aJFFL2Y5lUDX-37i5TT7vkONt6F3gOc_gTQ7SKIEn_qw4euYlkSi2FyxQuxzfYMGJ_eOCO3lFc6oNI3p9m7eYHCOaD3Qjyi/s1600/IMG_2828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmXvYmV1VcG9yjqMsZaPXOmb_EnOKviRt6f3N9-fQB0_V0aJFFL2Y5lUDX-37i5TT7vkONt6F3gOc_gTQ7SKIEn_qw4euYlkSi2FyxQuxzfYMGJ_eOCO3lFc6oNI3p9m7eYHCOaD3Qjyi/s1600/IMG_2828.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love it when the Daring Kitchen introduces me to something completely new, and this was definitely the case with the Esterhazy Torte. While the traditional recipe calls for hazelnuts, I opted to use almonds, which are a common substitution in this cake in parts of Austria. While the cake is a bit time consuming to prepare, it is absolutely delicious, and the spider-web design on top is sure to impress guests!</span><br />
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<span style="font-family: Verdana, sans-serif;">Esterhazy Torte</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes one 9-inch torte</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Cake</i></span><br />
<span style="font-family: Verdana, sans-serif;">8 egg whites, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">150 g almond flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">butter, to grease parchment paper</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Filling</i></span><br />
<span style="font-family: Verdana, sans-serif;">14 tbsp unsalted butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups whole milk</span><br />
<span style="font-family: Verdana, sans-serif;">5.1 oz instant vanilla pudding mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp kirsch</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Icing</i></span><br />
<span style="font-family: Verdana, sans-serif;">2 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 tbsp hot water</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">toasted almonds, to finish cake</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Beat together egg whites with 2/3 of the confectioner's sugar, until mixture holds soft peaks. Add the lemon zest, cinnamon, and remaining sugar and continue beating until mixture holds stiff peaks. Fold in almond flour and all-purpose flour carefully, trying to prevent the egg whites from losing volume. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Draw five 9-inch circles on pieces of parchment paper, and lightly butter the paper. Spread thin layers of the batter onto the circles.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Bake each layer at 350 F for 10-12 minutes, until lightly browned. Use a spatula to carefully loosen each layer from the parchment paper and allow to cool.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Prepare cream filling by beating the butter and sugar together until fluffy. Whisk together the milk, instant pudding mix, and kirsch for about 2 minutes. Whisk the butter mixture into the pudding mixture until smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Assemble cake by layering the cake layers with the cream filling. Leave the top of the cake bare, but save enough cream filling to spread onto the sides of the cake at the end.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Prepare icing by whisking together sugar, lemon juice, and hot water until smooth and easy to spread. Set aside a small amount of icing in a separate bowl, and whisk in cocoa powder until smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">8. To decorate the cake, place the chocolate icing in a pastry bag. The decoration must be done quickly, before the icing sets. Carefully and quickly spread white icing onto top of cake. Use a pastry bag to pipe 4 concentric circles of the chocolate icing onto the cake. Use a toothpick or knife to draw lines from the center of the circle to the edge and back, alternating directions to create the web design.</span><br />
<span style="font-family: Verdana, sans-serif;">9. Spread remaining cream filling around the sides of the cake, and add toasted almonds around the sides.</span><br />
<span style="font-family: Verdana, sans-serif;">10. Enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSqJme7nR5G4gE12q1o68H2qDxj97vsCd0Kyi5bMhuE7aYg0oqUb_31ZzjLtquJ8FFF8LlYcA2wO9CEx7uWUqeenpvzbvJr-vHFVckDwlQjNgSyLGBn4SmrcEEtTWDI5m7FIAehWm90sB/s1600/IMG_2831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSqJme7nR5G4gE12q1o68H2qDxj97vsCd0Kyi5bMhuE7aYg0oqUb_31ZzjLtquJ8FFF8LlYcA2wO9CEx7uWUqeenpvzbvJr-vHFVckDwlQjNgSyLGBn4SmrcEEtTWDI5m7FIAehWm90sB/s1600/IMG_2831.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">-Cake recipe adapted from <a href="http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/esterhazytorte">http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/esterhazytorte</a>. Filling and icing adapted from <a href="http://www.masalaherb.com/2012/08/esterhazy-torte.html">http://www.masalaherb.com/2012/08/esterhazy-torte.html</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-20649188653189414142014-12-27T09:56:00.002-05:002014-12-27T09:56:21.813-05:00December 2014 Daring Bakers' Challenge: Dutch Sweet Bread (Peperkoek Cake)<span style="font-family: Verdana, sans-serif;">For the month of December, Andrea from <a href="http://www.4pure.nl/en/about-2/">4pure</a> took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4jP1ot_YpeTLZacbNtHwxkLoGoTWuF6N8jRoRfgeOAvXGMBhICTEhpDzLEmfOUd4yG8hv-5bgbrMBTEEGP1tzxdp-0_wZwkBq9VYd8QdWZL_GN2k_l8_O3sRJyTlfd1dgeu0hyphenhyphenU_LCjA/s1600/IMG_2821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4jP1ot_YpeTLZacbNtHwxkLoGoTWuF6N8jRoRfgeOAvXGMBhICTEhpDzLEmfOUd4yG8hv-5bgbrMBTEEGP1tzxdp-0_wZwkBq9VYd8QdWZL_GN2k_l8_O3sRJyTlfd1dgeu0hyphenhyphenU_LCjA/s1600/IMG_2821.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This challenge was perfect for the Christmas season, as it was very quick and simple to complete. The recipe calls for a gingerbread spice mixture which makes the house smell amazing when the bread is in the oven. The bread is delicious by itself, but is especially good when slathered with butter.</span><br />
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<span style="font-family: Verdana, sans-serif;">Peperkoek Cake</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes 1 loaf</i></span><br />
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<span style="font-family: Verdana, sans-serif;">1 large egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon cane sugar syrup</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup, less 2 tablespoons, lukewarm water</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon gingerbread spice mixture (see below)</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/4 cup light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 3/4 teaspoons baking powder</span><br />
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<span style="font-family: Verdana, sans-serif;">Gingerbread spice mixture:</span><br />
<span style="font-family: Verdana, sans-serif;">6 tablespoons ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cloves</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cardamom</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground white pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground ginger</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground coriander</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground mace</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F and line loaf pan with parchment paper.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Whisk together egg, cane sugar syrup, water, spice mixture, and brown sugar in a large bowl until dissolved.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Stir in flour and baking powder with a wooden spoon until well combined. There may be some small lumps remaining.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Pour batter into lined loaf pan and bake for about 70 minutes, or until toothpick inserted in the middle comes out clean.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Allow cake to cool in pan for 5 minutes, then remove from pan to continue cooling. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbr94jyc8oVjJt37OsibbntKElpME5HyfKnI4yWOcsTanQlqjaMAAWSBZUh-ymN8RY87eNT8q79s9LG8d3QZOnueRW-xxcidB3FfkhFXAPpB7RdPVjBsHahYD58zY_Zzk94dfv39rNz86/s1600/IMG_2823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbr94jyc8oVjJt37OsibbntKElpME5HyfKnI4yWOcsTanQlqjaMAAWSBZUh-ymN8RY87eNT8q79s9LG8d3QZOnueRW-xxcidB3FfkhFXAPpB7RdPVjBsHahYD58zY_Zzk94dfv39rNz86/s1600/IMG_2823.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe available at <a href="http://thedaringkitchen.com/recipe/dutch-sweet-bread-ontbijtkoek">http://thedaringkitchen.com/recipe/dutch-sweet-bread-ontbijtkoek</a></span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-46267730956388384372014-10-14T18:34:00.000-04:002014-10-14T18:34:49.725-04:00September 2014 Daring Bakers' Challenge: Moravian Kolaches<span style="font-family: Verdana, sans-serif;">I may be posting this challenge a little late, but it was too good not to share! The September Daring Bakers' Challenge was brought to us by Lucie from <a href="http://www.chezlucie.cz/">ChezLucie</a>. She challenged us to make a true Czech treat-Kolaches!</span><br />
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<span style="font-family: Verdana, sans-serif;">I had never heard of Kolaches before this challenge, but they were delicious and reminded me a lot of danishes. In fact, I ate four of these before they even finished cooling from the oven! The dough was rich and buttery, and the pastries were perfect for either breakfast or dessert. The traditional filling given for this challenge was quark and plum jam. I substituted cream cheese and cherry preserves, and the combination was fabulous. This is definitely a recipe I will be making again soon!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Rolling out the Kolache dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Filling with cream cheese mixture.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Adding cherry preserves to center of pastry.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake and enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Moravian Kolaches with Cream Cheese and Cherry Filling</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes about 30 small kolaches</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Dough</i></span></div>
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<span style="font-family: Verdana, sans-serif;">3 2/3 cup all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup milk, warm</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup butter, melted</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tsp (2 packets) active dry yeast</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;">2 egg yolks</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Cream cheese filling</i></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups cream cheese, softened</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg yolk</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>To finish</i></span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup cherry preserves (or preserves of your choice)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif;">1. In a small bowl, mix together the yeast and 1 teaspoon sugar. Add 1/4 cup warm milk. Mix ingredients well, and sprinkle 1 tablespoon flour on top. Cover with plastic wrap and let sit for about 15 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl, mix flour, sugar, salt, egg yolks, butter, and milk. Add the yeast mixture and knead for about 15 minutes. (If you have an electric mixer with dough hook, you should be able to reduce kneading time to about 10 minutes). Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Prepare cream cheese filling by beating together cream cheese, egg yolk, and sugar until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Preheat oven to 340 F. After dough has risen, roll in out on a lightly floured surface to a thickness of about 2 cm. Use a glass or a 4-inch cookie cutter to cut out circles of dough. Place a small spoonful of cream cheese filling in the center of each circle, and fold into a "purse" shape.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Line 2 baking sheets with parchment paper, and place the kolaches onto baking sheet seam-side down. Make an indention on the top of each kolach, and place a small spoonful of cherry preserves into each indention. Brush pastries with egg wash.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Bake at 340 F for about 20 minutes. Kolaches will be golden brown when done. Best served warm or at room temperature, but can be stored for up to 5 days in an air-tight container in the refrigerator.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Recipe adapted from challenge recipe available at <a href="http://thedaringkitchen.com/recipe/kolache">http://thedaringkitchen.com/recipe/kolache</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-35296373742720191672014-06-27T20:27:00.001-04:002014-06-27T20:27:51.157-04:00Daring Bakers' Challenge: Cinnamon Rolls<span style="font-family: Verdana, sans-serif;">This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from <a href="http://cmomcook.blogspot.com/">C Mom Cook</a> dared us to create our own dough and kill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QFgHGj6ucbbDzxjm6e0SnjE-PT2Hx8w3mWR_WyQzhuTbVoiVwKG1wfZpqdCu0mmtRnPCQPtw2TClkVHCCo991kBNR8V9CaF1gYQaPZbNLoZKke6pKs_gDvKsC4nwkE55nSmJE9nvwb2F/s1600/IMG_2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QFgHGj6ucbbDzxjm6e0SnjE-PT2Hx8w3mWR_WyQzhuTbVoiVwKG1wfZpqdCu0mmtRnPCQPtw2TClkVHCCo991kBNR8V9CaF1gYQaPZbNLoZKke6pKs_gDvKsC4nwkE55nSmJE9nvwb2F/s1600/IMG_2730.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I was growing up, cinnamon rolls were one of my favorite breakfast treats, and one that I associate with special occasions and holidays. I still love cinnamon rolls, and often buy the refrigerated dough to bake off on the weekends. Until this challenge, I had never attempted to make the rolls from scratch, but was pleasantly surprised at how easy it was! Of course, it does take a little of planning, as the dough had to rise overnight, but this is definitely a recipe worth repeating!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">After preparing dough and allowing to rise overnight, roll into a rectangle and spread with softened butter.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sprinkle cinnamon sugar over the butter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGKOcr3XmFuOAqafjTIpaxWB92OzDH3ZE-HtiDQ27MOKOstoE3uqejFI0O1Jg7JoCDvfsnTcEKh8vKxEmavVAZofema8saKXRd0371ItehTg8-b_2qwq52mKDqtIuryT0z2U0eFTAwLlk/s1600/IMG_2725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGKOcr3XmFuOAqafjTIpaxWB92OzDH3ZE-HtiDQ27MOKOstoE3uqejFI0O1Jg7JoCDvfsnTcEKh8vKxEmavVAZofema8saKXRd0371ItehTg8-b_2qwq52mKDqtIuryT0z2U0eFTAwLlk/s1600/IMG_2725.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll dough into a tight cylinder.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cut cylinder into 12 equal size rolls.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Allow rolls to rise until doubled in size, then bake.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Add glaze to warm rolls and enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Cinnamon Rolls</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes 12 rolls</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Dough</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup whole milk</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/4 tsp active dry yeast</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp butter, melted</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg yolk</span></div>
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<span style="font-family: Verdana, sans-serif;">2 3/4 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp grated nutmeg</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Filling</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 sticks unsalted butter, very soft</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Glaze</i></span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup confectioners' sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup sweetened condensed milk</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp butter, melted</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tsp lemon juice</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1/8 tsp ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Make dough: Warm the milk and 1/2 cup water in a saucepan over low heat, until about 100 degrees F. Remove from heat and sprinkle the yeast and a pinch of the sugar over the milk mixture. Do not stir. Set aside for about 5 minutes, until foamy. Whisk the butter, vanilla and egg yolk into the mixture.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl, whisk together the flour, remaining sugar, salt and nutmeg. Make a well in the center of the mixture, and pour in the yeast mixture. Stir with a wooden spoon until a dough is formed, then turn dough out onto a well-floured surface. Knead dough for 6 minutes, and then form the dough into a ball.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Brush melted butter into the inside of a large bowl, and place dough inside. Cover the bowl with plastic wrap, and allow dough to rise at room temperature until doubled in size, about 1 1/2 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Punch down dough to release air. Reform dough into a ball and place it in buttered bowl, covered with a buttered piece of plastic wrap. Allow to rise in the refrigerator overnight, or at least 4 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. On a floured surface, roll dough out into a 10 x 18 inch rectangle. Spread softened butter over the entire rectangle of dough. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. Make the filling by mixing together the granulated sugar and ground cinnamon, and sprinkle over the butter.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Roll the dough into a tight cylinder, beginning from the long side facing you. Cut cylinder evenly into 12 pieces.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Place the rolls in a buttered 13 x 9 inch pan, and cover with plastic wrap. Allow to rise in a warm location for about 1 1/2 hours, until doubled in size.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Preheat oven to 350 degrees. Bake rolls for about 30 minutes, until golden brown. Allow rolls to cool for 10 minutes before adding the glaze.</span></div>
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<span style="font-family: Verdana, sans-serif;">10. Make glaze by whisking together the confectioners' sugar, sweetened condensed milk, melted butter, lemon juice, vanilla extract, and cinnamon. Spread glaze over the warm cinnamon rolls and enjoy! </span></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe available at <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cinnamon-buns-recipe2.html">http://www.foodnetwork.com/recipes/food-network-kitchens/cinnamon-buns-recipe2.html</a></span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1tag:blogger.com,1999:blog-243453703680061784.post-82961861456438475502014-01-27T11:14:00.003-05:002014-01-27T11:16:57.176-05:00Daring Bakers' Challenge: Baumkuchen<span style="font-family: Verdana, sans-serif;">The January 2014 Daring Bakers' Challenge was hosted by Francijn of </span><span style="font-family: Verdana, sans-serif;"><a href="http://kokenindebrouwerij.blogspot.com/">"Koken in de Brouwerij"</a>. She challenged us all to bake laye</span><span style="font-family: Verdana, sans-serif;">red cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU9WalAeB98tBR8COdHgSqODp9QtzPCUPWpMVg1HGTr7W0nJnSXQVyR1ULLSfVmMEgK6xLVszs79sZInEBpyjOoCjwocHAuhDplc6y4a4FrAbRsXuH8vKzMCsxL8KYynRqAJRlaRGUZYS/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU9WalAeB98tBR8COdHgSqODp9QtzPCUPWpMVg1HGTr7W0nJnSXQVyR1ULLSfVmMEgK6xLVszs79sZInEBpyjOoCjwocHAuhDplc6y4a4FrAbRsXuH8vKzMCsxL8KYynRqAJRlaRGUZYS/s1600/IMG_2337.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I had seen pictures of cakes such as Baumkuchen before, but never knew the technique for creating so many layers until I participated in this challenge. The process was surprisingly simple, although time consuming, and the finished cake looks very impressive with its many layers. The cake wasn't too rich, with most of the flavor coming from the marzipan, and it stayed fresh for several days after baking. I will caution that you must watch the cake at all times when baking- just a few seconds too long under the broiler will ruin it! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qUhUyAj_fgV5JLpMR3qtHsC691WfALYGwCKgMNVXiLlUxHZt2BEdx8UV-eOpPpR3mGfWNIO6wPJcBfqO55LkVkrwBufFDpsRYQmqbQ8igsbQZ5FLOI4ynCYpdFGm5l9SrEalApQlI9Sy/s1600/IMG_2324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qUhUyAj_fgV5JLpMR3qtHsC691WfALYGwCKgMNVXiLlUxHZt2BEdx8UV-eOpPpR3mGfWNIO6wPJcBfqO55LkVkrwBufFDpsRYQmqbQ8igsbQZ5FLOI4ynCYpdFGm5l9SrEalApQlI9Sy/s1600/IMG_2324.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spreading the first layer of batter into the cake pan.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Tj2Hp7gGo6vC866E5BlkcKyPE7sCWnw5Ez4Gl5y6OcnXtBvPueN8K_Hs6PW8PNFd3ODls-8i9UOf5Oo2Qkxvsa5HSx4cLZDJeAf8UObIiB8e7XmcuPQE7ooQKLUv7zufVFWaRjrYWHa/s1600/IMG_2326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Tj2Hp7gGo6vC866E5BlkcKyPE7sCWnw5Ez4Gl5y6OcnXtBvPueN8K_Hs6PW8PNFd3ODls-8i9UOf5Oo2Qkxvsa5HSx4cLZDJeAf8UObIiB8e7XmcuPQE7ooQKLUv7zufVFWaRjrYWHa/s1600/IMG_2326.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the second layer of batter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBYhw67wywnAClzNnvGLZiPGNaHs2MK8DTTRRa03yt_nbAdmFiC8S7S15UhA6nJuJl995s3MiVUT74Ze9HLNvTY1k4kfKm-6IQXXRFT7IXAgpT8bW8sjkX5BhCbkGwoan5pymxkay50tE/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBYhw67wywnAClzNnvGLZiPGNaHs2MK8DTTRRa03yt_nbAdmFiC8S7S15UhA6nJuJl995s3MiVUT74Ze9HLNvTY1k4kfKm-6IQXXRFT7IXAgpT8bW8sjkX5BhCbkGwoan5pymxkay50tE/s1600/IMG_2331.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Baumkuchen</span></div>
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<span style="font-family: Verdana, sans-serif;">(9-inch cake)</span></div>
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<span style="font-family: Verdana, sans-serif;">6 eggs, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup plus 2 tbsp sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup marzipan</span></div>
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<span style="font-family: Verdana, sans-serif;">14 tbsp unsalted butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup all-purpose flour, sifted</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup apricot jam</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup dark chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp coconut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven broiler. Line 9-inch springform pan with parchment paper, and grease both the pan and the paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Separate eggs. Beat the egg whites with salt until whites hold soft peaks. Gradually beat in the sugar until whites hold stiff peaks.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Crumble marzipan and beat with butter, confectioner's sugar and vanilla extract until creamy. Add egg yolks, one at a time, and beat well. Carefully fold in flour and egg white mixture, trying not to deflate the whites.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Spread about 1/10 of the batter into the bottom of the cake pan. Bake under broiler until golden brown, about 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Remove cake from oven and spread another layer of batter over the first. Bake under broiler until golden brown. Repeat this process until batter is gone.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Allow cake to cool in pan for about 10 minutes, then remove and allow to cool completely on a wire rack.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Heat the apricot jam slightly and strain through a sieve. Brush cake with the strained jam.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Melt chocolate chips and coconut oil in a double boiler, until smooth. Glaze cake with melted chocolate.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Allow chocolate to set, and enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe published in "</span><span style="background-color: white; color: #442200; line-height: 14.960000038146973px;"><span style="font-family: Verdana, sans-serif;">101 heerlijke recepten voor cake & gebak" (ISBN: 3-7742-6073). English translation</span></span><span style="font-family: Verdana, sans-serif;"> available at </span><a href="http://thedaringkitchen.com/recipe/tree-cake-baumkuchen" style="font-family: Verdana, sans-serif;">http://thedaringkitchen.com/recipe/tree-cake-baumkuchen</a><span style="font-family: Verdana, sans-serif;">.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1tag:blogger.com,1999:blog-243453703680061784.post-42070212770205426992013-12-31T15:54:00.002-05:002013-12-31T15:54:33.739-05:00Lebkuchen<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I may be posting this a little later than I intended, but I believe that even though it may traditionally be a Christmas treat, lebkuchen is delicious any time of year. My mother's family descends from Germany, and I love making German pastries as a way to connect to my heritage. Lebkuchen is a traditional German Christmas cookie, similar to gingerbread. While gingerbread is usually sweetened with molasses, lebkuchen is usually made with honey, which gives the cookies a distinct sweetness and flavor. These cookies are soft and flavorful, with spices that remind me of the holidays, and a sweet, sugary glaze. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Melt together brown sugar, butter and honey.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6fRuzSSfn6y0FCka9b158k5vKBOhxGsO0pFjuVHl4uWOvK3imiuLAegCHObSDO2rnNhFVahNB4dorzv8fRtNI_kphJ6g2G3nIP55Z1VbJnobVUzi9LV-No-7km6VAruSJnSgQP9Fi5ws/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6fRuzSSfn6y0FCka9b158k5vKBOhxGsO0pFjuVHl4uWOvK3imiuLAegCHObSDO2rnNhFVahNB4dorzv8fRtNI_kphJ6g2G3nIP55Z1VbJnobVUzi9LV-No-7km6VAruSJnSgQP9Fi5ws/s320/IMG_2003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add spices, baking soda, flour, almond flour, and egg to form dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chill dough overnight in a plastic bag.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roll dough out between 2 layers of parchment paper.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Use cookie cutters to cut dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake cookies and brush with sugar glaze.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Guten Appetit!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Lebkuchen</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes about 2 dozen cookies</i></span></div>
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<span style="font-family: Verdana, sans-serif;">85 mL honey</span></div>
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<span style="font-family: Verdana, sans-serif;">115 g dark brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">30 g butter</span></div>
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<span style="font-family: Verdana, sans-serif;">225 g all-purpose flour, sifted</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp ginger</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp ground nutmeg</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg, lightly beaten</span></div>
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<span style="font-family: Verdana, sans-serif;">50 g almond flour</span></div>
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<span style="font-family: Verdana, sans-serif;">25 g powdered sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp water</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Place honey, brown sugar, and butter in a large saucepan over medium-low heat. Cook until sugar melts, and remove from heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Sift together flour, spices, and baking soda.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Add half of the flour mixture and half of the beaten egg to the saucepan and mix well. Add remaining egg and flour mixture, and mix until completely combined. Mix in almond flour.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Pour batter into a plastic bag and refrigerate overnight, or up to 3 days.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. When ready to bake, preheat oven to 320 F/ 160 C. Line baking sheets with parchment paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Roll dough out between two sheets of parchment paper to about 5 mm thick.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Cut dough with cookie cutters. It is best to use shapes that are approximately 1 inch wide.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Bake cookies for 8-9 minutes, until golden brown. Allow to cool on pan for about 5 minutes, before placing on cooling rack.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Whisk together powdered sugar and water to make a glaze.</span></div>
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<span style="font-family: Verdana, sans-serif;">10. Brush cookies with sugar glaze twice, then allow to dry. Cookies will keep fresh for at least one week in an airtight container.</span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from recipe by The Pink Whisk, available at </span><a href="http://www.thepinkwhisk.co.uk/2010/12/on-the-first-day-of-christmas-the-pink-whisk-sent-to-me-lebkuchen.html">http://www.thepinkwhisk.co.uk/2010/12/on-the-first-day-of-christmas-the-pink-whisk-sent-to-me-lebkuchen.html</a></div>
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-<span style="font-family: Verdana, sans-serif;">Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-65863237527880516052013-12-27T17:16:00.001-05:002013-12-27T20:11:08.657-05:00Daring Bakers' Challenge: Whoopie Pies<span style="font-family: Verdana, sans-serif;">Blog checking lines: The December Daring Bakers' Challenge had us all cheering- the lovely and talented Bourbonnatrix of <a href="http://bourbonnatrixbakes.blogspot.com/">Bourbonnatrix Bakes</a> was our hostess and challenged us to make fun, delicious, and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavor we chose... What is there to say but "Whoopie!"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdYxJaj-GythV7LtsR5XwS8Az7q0UJIV9VUe3huq0Am9OIWX4mhyphenhyphenqMVyWpb8jKwIFJn9EJQAzXYkZKBKRxvN7tsy8v_4sQxKq6tp4MSN1E8_dgXhAqwYoLrkiUDNf6Zl-5H8bmc-ubRoT/s1600/IMG_2320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdYxJaj-GythV7LtsR5XwS8Az7q0UJIV9VUe3huq0Am9OIWX4mhyphenhyphenqMVyWpb8jKwIFJn9EJQAzXYkZKBKRxvN7tsy8v_4sQxKq6tp4MSN1E8_dgXhAqwYoLrkiUDNf6Zl-5H8bmc-ubRoT/s320/IMG_2320.JPG" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I remember seeing recipes for whoopie pies everywhere a few years ago, but never had an opportunity to try them myself. Therefore, I was excited to finally try these cookies for this challenge. I decided to stick with the traditional chocolate flavor for the cookie, but filled them with a mint cream cheese frosting to give them a holiday touch. I rolled the whoopie pies in Andes peppermint baking chips for an added crunch and flavor. The result was rich and delicious!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Getting ingredients together for the cookies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Scooping cookies out in tablespoon-sized balls.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baked cookies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Filling the cookies with mint cream cheese frosting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rolling whoopie pies in peppermint pieces</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Whoopie Pies</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Makes about 16 small pies</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup butter, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup cocoa powder, sifted</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/3 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F. Line baking sheets with parchment paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Beat together butter, brown sugar, baking powder, baking soda, salt, and vanilla in a large bowl. Once batter is smooth, beat in egg.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Sift in cocoa powder and stir until combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Beat in about a third of the flour, and then 1/3 cup of the milk. Continue alternating between beating in the flour and the milk, scraping the bowl occasionally, until all has been mixed in.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Drop the dough in tablespoon-sized balls on the prepared baking sheets. Leave room between the cookies for them to spread.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Bake for 10-12 minutes, until cookies are set. Remove from oven and allow to cool on pans before carefully separating them from the parchment paper to cool on racks.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Sandwich cookies with cream cheese filling (recipe below) and roll in crushed peppermint pieces for garnish.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mint Cream Cheese Filling</span></div>
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<span style="font-family: Verdana, sans-serif;">8 oz cream cheese, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">6 tbsp butter, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">4 cups powdered sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp mint extract</span></div>
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<span style="font-family: Verdana, sans-serif;">Peppermint baking chips/crushed peppermint candy (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Beat together cream cheese and butter in a large bowl until light and fluffy. Beat in powdered sugar, milk and mint extract until well combined. If filling is too thick, add a little more milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Chocolate whoopie pie recipe adapted from recipe by King Arthur Flour, available at </span><a href="http://www.kingarthurflour.com/recipes/classic-chocolate-whoopie-pies-recipe">http://www.kingarthurflour.com/recipes/classic-chocolate-whoopie-pies-recipe</a>. <span style="font-family: Verdana, sans-serif;">Mint cream cheese filling recipe adapted from recipe for YourCupofCake's mint buttercream, available at </span><a href="http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html">http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html</a>.</div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-652082419553040562013-09-27T18:05:00.005-04:002013-09-27T18:08:04.175-04:00Daring Bakers' Challenge: Pastel de Tres Leches<span style="font-family: Verdana, sans-serif;">Inma was our September 2013 Daring Bakers' hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy... just plain delish!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOAap-sPsJVw4nN2er-jNE6fwmAN0FiH6xeakYKgddW-EVvkLDZ1REFbpyxezfUwG7uyzsVXrhvanObK7DAIt5MRiT0rK0R0gtX_67NIshWrAWoKztUcK3-TVdrZI0V0Jv4vfu0peLmdH/s1600/IMG_2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOAap-sPsJVw4nN2er-jNE6fwmAN0FiH6xeakYKgddW-EVvkLDZ1REFbpyxezfUwG7uyzsVXrhvanObK7DAIt5MRiT0rK0R0gtX_67NIshWrAWoKztUcK3-TVdrZI0V0Jv4vfu0peLmdH/s320/IMG_2266.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This challenge came at a perfect time for me, as I recently moved back to South Florida, and have been enjoying the delicious Hispanic desserts that are popular in the area. This cake is very sweet, yet light, due to the fluffy texture of the cake batter. I chose to make the traditional Tres Leches, and top it with fresh whipped cream and strawberries, but I would also eventually love to make one of my favorite variations- Mango Tres Leches! The recipe was very simple... the only difficult step was waiting for the cake to soak overnight before cutting into it! I was initially nervous about adding too much of the milk syrup, but found that the cake was able to hold all of the syrup without becoming soggy. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bake cake and poke holes to absorb three milks syrup.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Make three milks syrup.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFcP348IW8ZW5UuqF5nhp3FsKy3AdBJ_jLaRnb6Jur382ksCE84ALgB_SFij0eqbdxkmZOZSm22cg_ei0BPD7HAchqn8hNa795bdbmDZYYFqupeF7NgVBHk6VcnzaahTXO6-4y9lQ8f2M/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFcP348IW8ZW5UuqF5nhp3FsKy3AdBJ_jLaRnb6Jur382ksCE84ALgB_SFij0eqbdxkmZOZSm22cg_ei0BPD7HAchqn8hNa795bdbmDZYYFqupeF7NgVBHk6VcnzaahTXO6-4y9lQ8f2M/s320/IMG_2257.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour syrup over cake and allow to absorb.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6azMuUeXEDklqSTRKq_kc7X950GeWmortf-3mVJNMvI3SAgbQaXdWe8GIctZj8tj6pXv3ISS7kkZzzOSiDnlDKq_6P39v1yOpuFSNsdsGTqUsQynhy9t0jT_uiG_K77J2Y3t4aFvr8E0/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6azMuUeXEDklqSTRKq_kc7X950GeWmortf-3mVJNMvI3SAgbQaXdWe8GIctZj8tj6pXv3ISS7kkZzzOSiDnlDKq_6P39v1yOpuFSNsdsGTqUsQynhy9t0jT_uiG_K77J2Y3t4aFvr8E0/s320/IMG_2259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Pastel de Tres Leches</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Serves 12</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Vanilla Sponge Cake</i></span></div>
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<span style="font-family: Verdana, sans-serif;">5 large eggs (separated)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour (sifted)</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Three Milks Syrup</i></span></div>
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<span style="font-family: Verdana, sans-serif;">1 can (14 oz) sweetened condensed milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1 can (12 oz) evaporated milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp rum</span></div>
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<span style="font-family: Verdana, sans-serif;">Sweetened whipped cream, to finish</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh fruit, to finish</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F. Butter and flour a 9" round cake pan.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Separate egg whites and yolks. Beat egg whites for 3-5 minutes, until soft peaks form. Slowly sprinkle in sugar, and continue beating for about 5 additional minutes, until stiff peaks form.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. In another bowl, beat egg yolks for 5-6 minutes. Yolks will become creamy, puffy and light in color. Stir in vanilla extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Carefully fold egg yolks into egg whites. Gradually sprinkle the flour onto the egg mixture, and fold in carefully. Be careful not to allow batter to lose too much volume.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Pour batter into prepared cake pan and bake for 25 minutes. Toothpick inserted in cake should come out clean.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Remove cake from oven and allow to cool completely.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Once cake is cool, use a fork to poke holes all over.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Make syrup: Bring the sweetened condensed milk, evaporated milk, heavy cream and cinnamon to a boil in a saucepan. Boil for 5 minutes over medium-low heat, until slightly thickened. Allow syrup to cool, then add rum.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Slowly pour cooled syrup over cake, brushing syrup onto sides of cake to ensure that liquid is evenly distributed.</span></div>
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<span style="font-family: Verdana, sans-serif;">10. Allow cake to rest overnight in fridge to completely soak up syrup.</span></div>
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<span style="font-family: Verdana, sans-serif;">11. Complete cake by icing with sweetened whipped cream and fresh fruit, as desired.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Adapted from recipe by Chef Paulina Abascal, as published in <i>Revista Secretos de la Pasteleria Caserais </i>magazine.</span></div>
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1tag:blogger.com,1999:blog-243453703680061784.post-79183879190088602002013-08-03T17:25:00.001-04:002013-08-03T17:25:25.181-04:00Daring Bakers' Challenge: Milano Cookies<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe to try!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2why3IewpeiQJIIsM3UkMfOb8t4MJo2GwoSI5Tb4OGuXJIyJW5qbITN8xeR_qc3KXNO92nBucJOh3hAbB3uB55npGNZuI83UgiLgGrBOkTWVnI5bXH8Aq395VAcnDFn99L3erjzMKlWu/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2why3IewpeiQJIIsM3UkMfOb8t4MJo2GwoSI5Tb4OGuXJIyJW5qbITN8xeR_qc3KXNO92nBucJOh3hAbB3uB55npGNZuI83UgiLgGrBOkTWVnI5bXH8Aq395VAcnDFn99L3erjzMKlWu/s320/IMG_2244.JPG" width="320" /></a></div>
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">I've been participating in the Daring Bakers' Challenges for a few years now, so I had to look pretty far back into the archives to find a recipe I hadn't tried. As soon as I found this recipe for Milano cookies, I knew I had to make them. Milanos are one of my favorite types of store-bought cookies, so I loved the idea of making them at home. To make the challenge even better, the recipe originally came from Gale Gand, who is one of my pastry chef idols. After making these delicious cookies at home, I don't know if I'll ever want store-bought again! They were surprisingly simple to make, and I loved the combination of the light, citrus flavored cookies with the rich chocolate filling.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7crkA19zouphN7mZqMmDCakbV_6kciKxgYF71hyn23Vm9siegd-LWEwMdZGkqEMkBBeM8eo2M-RB6iNcRbWqny50JQ43fWMmSKEksAth9ty1eQtl8hW-yj7XoYQJCE1ID5a4Ar16yMAzZ/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7crkA19zouphN7mZqMmDCakbV_6kciKxgYF71hyn23Vm9siegd-LWEwMdZGkqEMkBBeM8eo2M-RB6iNcRbWqny50JQ43fWMmSKEksAth9ty1eQtl8hW-yj7XoYQJCE1ID5a4Ar16yMAzZ/s320/IMG_2222.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make cookie dough, and pipe into 1 1/2 inch segments.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDdXCX1l0qBnclmFVn-RLubcHYxBNB0Rl2GT5NbwR5SDQ4j-NsGTd4k76cx8RetU0F5m-U3k5cTlnfpS2kKq-7BNuM8G_W-K-FaUNxvvMHv2u8AmZ0-EpZAmGX8r5iRuBJ8-uUOQqUwCm/s1600/IMG_2226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDdXCX1l0qBnclmFVn-RLubcHYxBNB0Rl2GT5NbwR5SDQ4j-NsGTd4k76cx8RetU0F5m-U3k5cTlnfpS2kKq-7BNuM8G_W-K-FaUNxvvMHv2u8AmZ0-EpZAmGX8r5iRuBJ8-uUOQqUwCm/s320/IMG_2226.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake until golden-brown around edges.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDGguPF4VzCN4zHnwjWZuwHa5OY8P1_ZuWev-MVqM4ZUcrE0IM28iVO6qg939kolIYFr0_HraUpQ8S4EJAUN9qtWyAJVycZqOx7oROp5uu2p_TuCQbZx9NXRjep9ANH_EG40BH3trDKIf/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDGguPF4VzCN4zHnwjWZuwHa5OY8P1_ZuWev-MVqM4ZUcrE0IM28iVO6qg939kolIYFr0_HraUpQ8S4EJAUN9qtWyAJVycZqOx7oROp5uu2p_TuCQbZx9NXRjep9ANH_EG40BH3trDKIf/s320/IMG_2228.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make filling by melting chocolate with scalded cream and orange zest.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGmvxe9Xt8wgzM6Ow-38ACavB5yyIcOVp1OgnYMwc7bd1kVhyphenhyphenwvBgYZEKlMUSxIsnOZgxagsAIhh7EdM-BAHFrR37dMrjYBSVd_xxWw7-ZWEjVSkzq3OTLM35Nv-nQ1u8zjLESdLR7jif/s1600/IMG_2234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGmvxe9Xt8wgzM6Ow-38ACavB5yyIcOVp1OgnYMwc7bd1kVhyphenhyphenwvBgYZEKlMUSxIsnOZgxagsAIhh7EdM-BAHFrR37dMrjYBSVd_xxWw7-ZWEjVSkzq3OTLM35Nv-nQ1u8zjLESdLR7jif/s320/IMG_2234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich cookies with chocolate filling.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">Milano Cookies</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;"><i>Makes about 30 sandwich cookies</i></span></span><br />
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;"><i>Cookies</i></span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">12 tablespoons butter, at room temperature</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">2 1/2 cups powdered sugar</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">7/8 cup egg whites (from about 6 eggs)</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">2 tablespoons vanilla extract</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">2 tablespoons lemon extract</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">1 1/2 cups all-purpose flour</span></span><br />
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;"><i>Filling</i></span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">8 oz semi-sweet chocolate chips</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">1/2 cup heavy cream</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">Zest of one orange</span></span><br />
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">1. Preheat oven to 350 F.</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">2. Cream butter with electric mixer, and mix in sugar. Slowly beat in the egg whites, then add the vanilla and lemon extracts. Carefully mix in the flour until just incorporated. Do not overbeat!</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">3. Pipe out 1 1/2 inch segments of the batter onto a parchment-paper lined sheet pan, using a pastry bag with a 1/4" round tip. Leave at least 2 inches between each cookie, as they will spread in oven. Bake for about 15 minutes, or until golden brown around edges. Remove from oven and allow to cool on pan.</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">4. Scald the cream over medium heat. Pour warm cream over the chocolate chips, and allow to sit for about 1 minute. Whisk the mixture until chocolate is melted. Whisk in orange zest. Allow mixture to cool slightly.</span></span><br />
<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">5. Spread chocolate filling on the flat side of one cookie, and press another cookie on top. Repeat with remaining cookies.</span></span><br />
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<span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">-Adapted from recipe at </span></span><a href="http://www.foodnetwork.com/recipes/gale-gand/milan-cookies-recipe/index.html">http://www.foodnetwork.com/recipes/gale-gand/milan-cookies-recipe/index.html</a><br />
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-<span style="font-family: Verdana, sans-serif;">Posted by Jennifer</span><br />
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Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-30532174895373946272013-06-27T16:52:00.002-04:002013-06-27T16:52:48.139-04:00Daring Bakers' Challenge: Crostata di Marmellata<span style="font-family: Verdana,sans-serif;">Rachael from <a href="http://pizzarossa.wordpress.com/">pizzarossa</a> was our lovely June 2013 Daring Bakers' host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There's nothing like pie! :-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dubWo3DgwF1Bqwq4qr7N1W1iDW_8f5v_CxwikGZ8Tx7800dALJ1mwMpB7DOH5ROFhJWnfi7HVFsLFRpxozrzDpItiSNh_U8quJEHfmUImenUlDPf0S6TlCviMZqhV9aXfcP99fOCJ9o2/s1600/IMG_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dubWo3DgwF1Bqwq4qr7N1W1iDW_8f5v_CxwikGZ8Tx7800dALJ1mwMpB7DOH5ROFhJWnfi7HVFsLFRpxozrzDpItiSNh_U8quJEHfmUImenUlDPf0S6TlCviMZqhV9aXfcP99fOCJ9o2/s320/IMG_2218.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This challenge was different than most, because it offered a choice between 4 different types of pies. While all of the choices looked delicious, I ultimately chose to make the Crostata di Marmellata, as I have never attempted to make a lattice crust before, and wanted to challenge myself to try something new. This pie was quite tasty, although very sweet. I really enjoyed the crust, which tastes like a lemony shortbread, and is definitely good enough to be eaten on its own. I would love to experiment with different fillings for this pie next time, to tone down the sweetness a little bit.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSqS79SDuXhBVgcjwntCABc8EsIWNX-FF5O14nL9t8ShqhNTyK3S7RJblte2AahG8DAZuyRDyZffyb7q2xPsKYPadi3o9xNNJh8ztX7Xf5IVAqRrtlkZ4GXPWSsYmBpAldL66b3_Xsk7v/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSqS79SDuXhBVgcjwntCABc8EsIWNX-FF5O14nL9t8ShqhNTyK3S7RJblte2AahG8DAZuyRDyZffyb7q2xPsKYPadi3o9xNNJh8ztX7Xf5IVAqRrtlkZ4GXPWSsYmBpAldL66b3_Xsk7v/s320/IMG_2205.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare strawberry jam filling.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTLuekIQkfSXjtyUULXKkkSMEEslL0NHm9GpKlfgBP3U3NUm856oLpyXcl721D0-sINQYvF2tGyawUtC-ikNYjJw-CJcdjoHJNbE5IRXr4zWhYDAp1uKPhnzOVt4FdeH4pAdBVALT__kz/s1600/IMG_2207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTLuekIQkfSXjtyUULXKkkSMEEslL0NHm9GpKlfgBP3U3NUm856oLpyXcl721D0-sINQYvF2tGyawUtC-ikNYjJw-CJcdjoHJNbE5IRXr4zWhYDAp1uKPhnzOVt4FdeH4pAdBVALT__kz/s320/IMG_2207.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together pastry crust, and line pie dish.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HFBGgp4FabnXl4aWOrpsnz4j8jC7G_V323CPvweZfUU0MBVU6sjBRoxLKPCGoo_VxPSXbqIqnHDqQSn3HRPGVQ1xdw-AeI_7b-fmcLWBdYPmmB6GVuPko22mbQatwVfNopIBZeCthjkw/s1600/IMG_2209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HFBGgp4FabnXl4aWOrpsnz4j8jC7G_V323CPvweZfUU0MBVU6sjBRoxLKPCGoo_VxPSXbqIqnHDqQSn3HRPGVQ1xdw-AeI_7b-fmcLWBdYPmmB6GVuPko22mbQatwVfNopIBZeCthjkw/s320/IMG_2209.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill the par-baked crust with strawberry filling and use remaining pastry dough to create a lattice.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLCAf9VSnf4MDZ7qIUa1qb9iVGcx4AdWvDt4OyE6f-1BWBRa_FOSWkjoB0-_iIwk2dWqyUoAdngUMF3mE8y_qexhFCGozt1OtP4omlXw25WdHXbRiQApQz8IXxWnZMg6mAh5fniMDaNfS/s1600/IMG_2218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLCAf9VSnf4MDZ7qIUa1qb9iVGcx4AdWvDt4OyE6f-1BWBRa_FOSWkjoB0-_iIwk2dWqyUoAdngUMF3mE8y_qexhFCGozt1OtP4omlXw25WdHXbRiQApQz8IXxWnZMg6mAh5fniMDaNfS/s320/IMG_2218.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake and enjoy!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Crostata di Marmellata</span><br />
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<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">3-1/3 cups strawberries, washed, hulled and quartered</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 cups sugar </span><br />
<span style="font-family: Verdana, sans-serif;">7 tsp pectin</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp fresh lemon juice</span><br />
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<span style="font-family: Verdana, sans-serif;">Pasta Frolla (Italian pie pastry):</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup unsalted butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">Zest of 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">1-2/3 cups all purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Make filling: Stir together all of the filling ingredients in a saucepan over medium heat. Bring to a boil, while stirring constantly. Allow mixture to boil for exactly one minute, then remove from heat. Allow to cool completely.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Begin making pie pastry by creaming together butter and sugar with a stand or hand mixer, until light and fluffy, about 2 minutes. Beat in egg, vanilla and lemon zest, until thoroughly mixed. Add the flour and salt, and beat just until dough comes together, about 1 minute.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Form dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Lightly grease a 9" pie dish.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Roll out 2/3 of the dough on a lightly floured surface to fit the pie dish. Transfer dough to pie dish and roll the edges to provide a surface to attach the lattice later. Use a fork to prick the bottom of the crust all over. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Refrigerate pie dough in pie dish for 30 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">7. </span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 F. </span>Line pastry in pie dish with parchment paper and fill with pie weights (or dry beans). Bake for 15 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">8. Remove pie weights and parchment paper. Allow crust to cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">9. Preheat oven to 400 F.</span><br />
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<span style="font-family: Verdana, sans-serif;">10. Spread the strawberry filling over the pie crust.</span><br />
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<span style="font-family: Verdana, sans-serif;">11. Roll out remaining pie dough into thin strips to fit the pie dish. Arrange the strips over the filling, in a lattice pattern. Pinch the ends of the strips to the rolled edges of the crust.</span><br />
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<span style="font-family: Verdana, sans-serif;">12. Bake pie for about 20 minutes, until lattice is golden.</span><br />
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<span style="font-family: Verdana, sans-serif;">13. Allow to cool completely before enjoying. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">-Adapted from Carol Field's "The Italian Baker", available at <a href="http://carolfield.com/category/books/the-italian-baker/">http://carolfield.com/category/books/the-italian-baker/</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com2tag:blogger.com,1999:blog-243453703680061784.post-89986233170259785382013-03-01T14:05:00.001-05:002013-03-01T14:05:20.892-05:00Daring Bakers' Challenge: Raincoast Crisps<span style="font-family: Verdana, sans-serif;">Sarah, from All Our Fingers in the Pie, was our February 2013 Daring Bakers Host, and she challenged us to use our creativity in making our own crispy flatbreads and crackers.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gtNNud7v4kilW4x1tjaEk13WuMcWPfJMLsVqwY3A2bgPt99urk4uWkVLBTUHXIWIy___P104-Q0Izcv8l5zhPVY38JwAAlLvRSY3pd640SSnEGmBMsssuf7THCYtJu7rDj_f8m4cjSXN/s1600/IMG_2049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gtNNud7v4kilW4x1tjaEk13WuMcWPfJMLsVqwY3A2bgPt99urk4uWkVLBTUHXIWIy___P104-Q0Izcv8l5zhPVY38JwAAlLvRSY3pd640SSnEGmBMsssuf7THCYtJu7rDj_f8m4cjSXN/s320/IMG_2049.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I was originally a little disappointed with this challenge, as there was also a cracker challenge last summer. However, I was intrigued by the recipe that Sarah provided for Raincoast Crisps, which I had never heard of before. The technique for making these crispy flatbreads is completely different from the crackers that I made last summer, and I ended up really enjoying this challenge. The crisps are tasty and healthy, and make a great snack with cheese. While the original recipe called for raisins, I left them out this time. I think they would also taste great with dried cranberries.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y6tOZqU46fR2B9FnNmTI5qIlitVGSIPOur4CDgsReCFUNyiwKE2Ltxc6-XrjVvFHl42ZJIK_PEp1UUc-2nuXivf8ZQ9uJmzVASg8dYzB9leAVplFZmatRmHlRbwGZfj4XHX39Wo8ydQB/s1600/IMG_2042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y6tOZqU46fR2B9FnNmTI5qIlitVGSIPOur4CDgsReCFUNyiwKE2Ltxc6-XrjVvFHl42ZJIK_PEp1UUc-2nuXivf8ZQ9uJmzVASg8dYzB9leAVplFZmatRmHlRbwGZfj4XHX39Wo8ydQB/s320/IMG_2042.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the ingredients to form a batter, which is baked in a loaf pan.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEI11Em-Xvw7RvFXZhr_YzQQITTjmCBy6nOs54N60kMwP11jmTpboqwCFN6p7wVyim8I_ZFqVeu76GsA07hvcwfztae8RFTrUKhMql76MeamOjhH0dNVgosU9u4VKObbsFBWPUfIbZtC6/s1600/IMG_2048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEI11Em-Xvw7RvFXZhr_YzQQITTjmCBy6nOs54N60kMwP11jmTpboqwCFN6p7wVyim8I_ZFqVeu76GsA07hvcwfztae8RFTrUKhMql76MeamOjhH0dNVgosU9u4VKObbsFBWPUfIbZtC6/s320/IMG_2048.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice into thin pieces, and bake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCceQvpnK3-EqJ4Wub1lEzG51yYFULWthDGtzwXcTumt0mu3MQw3hAMAwzIhFRV4MH3_oXyNpxWgZlMiqG92wKAi0w9YzIRGAG1TdzuRPpj6VAl05blYiujmagOiuwqzKT69sjXuUkjS2t/s1600/IMG_2051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCceQvpnK3-EqJ4Wub1lEzG51yYFULWthDGtzwXcTumt0mu3MQw3hAMAwzIhFRV4MH3_oXyNpxWgZlMiqG92wKAi0w9YzIRGAG1TdzuRPpj6VAl05blYiujmagOiuwqzKT69sjXuUkjS2t/s320/IMG_2051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crisps taste great on their own, or with cream cheese and pepper jelly!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Raincoast Crisps</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Makes about 4 dozen</i></span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup light brown sugar, firmly packed</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup honey</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup chopped pecans</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup roasted pumpkin seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup flax seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup sesame seeds</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp fresh rosemary, finely chopped</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F. Prepare an 8" x 4" loaf pan by greasing with non-stick cooking spray.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Stir together flour, baking soda, and salt in a large mixing bowl. Add buttermilk, brown sugar and honey, and stir a few times. Add remaining ingredients and stir until just mixed.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Pour mixture into prepared loaf pan and bake for 45 minutes, until golden-brown. Remove loaf from pan and allow to cool completely, preferably overnight.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Reduce oven temperature to 325 F.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Cut loaf into very thin slices, and cut each slice in half. Bake on an ungreased cookie sheet for about 15 minutes. Flip slices over and bake for another 10-15 minutes, until crispy. Watch carefully to make sure they don't burn!</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Allow to cool, and enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Original recipe available at <a href="http://www.thedaringkitchen.com/recipe/crisp-crackers-and-flatbreads">http://www.thedaringkitchen.com/recipe/crisp-crackers-and-flatbreads</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer</span><br />
<span style="font-family: Verdana, sans-serif;"><i> </i> </span><br />
Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com0tag:blogger.com,1999:blog-243453703680061784.post-64133780627813934432013-01-27T11:58:00.002-05:002013-01-27T11:58:52.544-05:00Daring Bakers' Challenge: Gevulde Speculaas<span style="font-family: Verdana, sans-serif;">Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers' Hostess, and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch: That includes making our own spice mix, almond paste, and dough! Delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcin8_80B9SV_L87DXbDt6ZMO1IyXDGUX4zR9HRZKOvW2uvW4Nl_TeQ6w5I2HnveYQ5VSC7ib5ixtJg0d7SnVltC0hoBYiF5rwmJcNxgKuzRVru3gGtcQLTPTOyfPov9IX_3-xtoSVWVD/s1600/IMG_2031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcin8_80B9SV_L87DXbDt6ZMO1IyXDGUX4zR9HRZKOvW2uvW4Nl_TeQ6w5I2HnveYQ5VSC7ib5ixtJg0d7SnVltC0hoBYiF5rwmJcNxgKuzRVru3gGtcQLTPTOyfPov9IX_3-xtoSVWVD/s320/IMG_2031.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">One of the most rewarding aspects of participating in the Daring Bakers' Challenges has been the opportunity to try recipes from other cultures, that I likely would never have heard of before. Gevulde Speculaas is one of these recipes. This dessert did not take very long to put together, and the spice mixture makes the house smell amazing when baking. I loved the combination of almond cream with the spice dough, and I would definitely make this again.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Blend together spices to create Speculaas spice mixture</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Make the Speculaas dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Make almond cream, and spread layer of almond cream between two layers of Speculaas dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Decorate with whole almonds and bake.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Spice Mixture</span><br />
<span style="font-family: Verdana, sans-serif;"><i><span style="font-size: x-small;">Makes enough for one <span style="font-size: x-small;">Speculaas recipe</span></span></i></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">1 tsp ground cloves</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp mace</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp ginger</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp white pepper</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;">1/2</span> tsp freshly <span style="font-size: small;">ground</span> nutmeg</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">1 <span style="font-size: small;">Tbsp cinnamon</span> </span></span></span><i><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></i> </span><br />
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<span style="font-family: Verdana, sans-serif;">1. Mix spices together</span>.<br />
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<span style="font-family: Verdana, sans-serif;">Speculaas Dough</span><br />
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<span style="font-family: Verdana, sans-serif;">1 3/4 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons speculaas spices</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup unsalted butter, diced</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Knead all ingredients together until smooth. If dough is dry, you may add a little milk. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Wrap dough in cling-wrap and refrigerate for 2 hours.</span><br />
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<span style="font-family: Verdana, sans-serif;">Almond Paste</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/3 cups almond flour</span><br />
<span style="font-family: Verdana, sans-serif;">5/8 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp lemon zest</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Combine ingredients with hands or food processor, until paste is formed. Refrigerate until ready to assemble dessert.</span><br />
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<span style="font-family: Verdana, sans-serif;">Assembling and Baking Gevulde Speculaas</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350 F.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Lightly grease a round 10-inch pan.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Divide dough into 2 equal pieces, and roll out on floured surface, to fit baking pan.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Press first layer of speculaas dough in pan, and spread almond cream over it. Place second layer of speculaas dough over almond cream layer. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Decorate pastry with whole almonds and bake for 40 minutes at 350 F.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Allow pastry to cool completely in pan before cutting. </span><br />
<span style="font-family: Verdana,sans-serif;">7. Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">Adapted from original recipe available at <a href="http://www.thedaringkitchen.com/sites/default/files/u11/75_Speculaas_-_DB_Jan_2013.pdf">http://www.thedaringkitchen.com/sites/default/files/u11/75_Speculaas_-_DB_Jan_2013.pdf</a></span><br />
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<span style="font-family: Verdana, sans-serif;">-Posted by Jennifer </span>Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com2tag:blogger.com,1999:blog-243453703680061784.post-81583101115213822162012-10-27T17:56:00.000-04:002012-10-27T17:56:45.891-04:00Daring Bakers' Challenge: Mille Feuille<br />
<span style="font-family: Verdana, sans-serif;">Our October 2012 Daring Bakers' Challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it a step further and create a sinfully delicious Mille Feuille dessert with it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5T5-Pl_Dhm8558JxJHcWimAoza7XJyVrBnKszRIVDIJsi1IJaT0GD9A3riB65oKI5HW-2lZA-r2H6wwRy9UtQ4MKJbaW3szIi64-Ol3zyzYFlWaVIdSp1nID8eM_xUvnJWZiTx3ajeXu/s1600/IMG_1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5T5-Pl_Dhm8558JxJHcWimAoza7XJyVrBnKszRIVDIJsi1IJaT0GD9A3riB65oKI5HW-2lZA-r2H6wwRy9UtQ4MKJbaW3szIi64-Ol3zyzYFlWaVIdSp1nID8eM_xUvnJWZiTx3ajeXu/s320/IMG_1993.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">While I have made traditional Mille Feuilles (or Napoleons) many times, I had always used frozen puff pastry in the past. I found that making the pastry from scratch was very easy, although I probably would not do it again due to how time consuming the process was. I chose to fill my Mille Feuille with pastry cream and blackberries, and top it with confectioners sugar. The combination of flavors was delicious, and the creamy filling contrasted perfectly with the flaky pastry. Because the recipe involves so many steps, I would recommend using frozen puff pastry, but I have included the link to the Daring Bakers' Challenge.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtR8gZS5Ki4UPOLxwdypSkzSd8cmzvM3bRJVB5nu6rI4610AAu2PudPae-Lo289HWovtkvQAih0IlEX20naVUtYu4KkEzpaiNu0ZmYqzdER_wN7n5k-yO5QKi_ykpM7S7TdUAcNKzqEN09/s1600/IMG_1990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtR8gZS5Ki4UPOLxwdypSkzSd8cmzvM3bRJVB5nu6rI4610AAu2PudPae-Lo289HWovtkvQAih0IlEX20naVUtYu4KkEzpaiNu0ZmYqzdER_wN7n5k-yO5QKi_ykpM7S7TdUAcNKzqEN09/s320/IMG_1990.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layering the butter into the pastry dough</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPSOcAxNpaX8vn8Xk3TsuBILzIe6rdUGLADV09CEvMJTf3eXyxxBZv3RXvCECPgIF9Gi0FvPEzXK_w8QttV8R3niQapFcn1TmJkgx7qloCZwy2rKkjO4RU-DpMIXDkiE3wZNPUhCH032i/s1600/IMG_1991.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPSOcAxNpaX8vn8Xk3TsuBILzIe6rdUGLADV09CEvMJTf3eXyxxBZv3RXvCECPgIF9Gi0FvPEzXK_w8QttV8R3niQapFcn1TmJkgx7qloCZwy2rKkjO4RU-DpMIXDkiE3wZNPUhCH032i/s320/IMG_1991.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding the pastry.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-sMdE1HHFuSNuCRadNUnzvvJyA1A7DUQJ6IAkZoXEh7WsbihIaZT0EzndQxVa9w-t1HVf6ENTdUvgIg6HrT58zfyinUoX7CbQdkXz2Z6BmoAen07HLsa-je162IZCDvTPpOg3mhIqFFO/s1600/IMG_1992.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-sMdE1HHFuSNuCRadNUnzvvJyA1A7DUQJ6IAkZoXEh7WsbihIaZT0EzndQxVa9w-t1HVf6ENTdUvgIg6HrT58zfyinUoX7CbQdkXz2Z6BmoAen07HLsa-je162IZCDvTPpOg3mhIqFFO/s320/IMG_1992.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layering the baked pastry with cream and berries.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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<span style="font-family: Verdana, sans-serif;">Recipe available at </span><a href="http://www.thedaringkitchen.com/recipe/layering-mille-feuillenapoleon">http://www.thedaringkitchen.com/recipe/layering-mille-feuillenapoleon</a></div>
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<span style="font-family: Verdana, sans-serif;">Posted by Jennifer</span></div>
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Bakers Doublehttp://www.blogger.com/profile/05316019059154725523noreply@blogger.com1