tag:blogger.com,1999:blog-40621907400287714812024-03-05T16:38:32.274-08:00my feelings taste like cupcakesall kinds of sweetnessAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-4062190740028771481.post-56900561610069821242015-09-14T11:50:00.000-07:002015-09-14T11:50:12.955-07:00Pumpkin Spice Donuts with Cinnamon Maple Glaze<div class="separator" style="clear: both; text-align: center;">
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'Tis the season for all things pumpkin spice. And if you are getting married, like my forever friend Rachelle is, it only makes sense to have pumpkin spice donuts at your bachelorette party. And that's why I'm here: To bake you your wildest dreams. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WOGmtNhAkFE/VfcS3u88j2I/AAAAAAAA_5E/KpBYUcP8jzk/s1600/bride2be.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-WOGmtNhAkFE/VfcS3u88j2I/AAAAAAAA_5E/KpBYUcP8jzk/s640/bride2be.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please excuse the boy parts in this picture, it is a bachelorette party after all! ;)</td></tr>
</tbody></table>
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<a href="https://www.etsy.com/listing/174911813/diamond-cupcake-or-donut-toppers-perfect?ref=shop_home_feat_2" target="_blank">Etsy </a>helped me find the perfect accessory: Diamond ring picks to make the donuts look like engagement rings. =D Super fast shipping too, this Etsy seller saved my butt. <br />
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The diamond picks were the perfect touch and passed all required taste tests. <br />
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<b>Baked Pumpkin Spice Donuts</b><br />
<i><span style="font-size: x-small;">Makes approx 16 donuts.Bake for 10-11 minutes at 325*</span></i><br />
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<i>Ingredients</i>:<br />
2 c. flour<br />
2 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp ginger<br />
1/2 tsp nutmeg<br />
1 tsp cinnamon<br />
a pinch of ground cloves<br />
1/4 c. butter, room temp<br />
1/4 c. sugar<br />
1/2 c. light brown sugar, packed<br />
2 eggs, room temp<br />
1/4 c. milk<br />
1 tsp vanilla<br />
1 c. pumpkin pie<br />
<br />
<i>Directions</i>:<br />
1. In a medium bowl, whisk together all dry ingredients and set aside.<br />
2. In a stand mixer fitted with the paddle attachment, cream butter on high.<br />
3. Add both sugars to butter and continue mixing on high until smooth. Add eggs one a time.<br />
4. Reduce speed to medium and add pumpkin, vanilla and milk. Continue beating until mixture is smooth. It will be slightly grainy. <br />
5. Slowly add in dry ingredients mixture, beat until combined. <br />
5. Transfer batter into a pastry bag or zip lock bag with a corner snipped off and pipe batter into the wells of a buttered donut pan. Fill no more than 2/3 of the way.<br />
6. Bake in oven for aprox. 10- 12 minutes or until the donuts rise and are springy to touch.<br />
7. Let donuts cool a few minutes before transferring them to a wire rack to cool.<br />
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<b>Cinnamon Maple Glaze</b><br />
<br />
<i>Ingredients</i>:<br />
1 c. powdered sugar, sifted<br />
1/2 tsp. cinnamon<br />
1 tbsp. good maple syrup<br />
1 tbsp. milk (more or less as needed)<br />
<br />
<i>Directions:</i><br />
1. Sift powdered sugar in a large bowl.<br />
2. Add cinnamon.<br />
3. Make a well in the center of the sugar with your finger.<br />
4. Pour the maple syrup and milk into the well.<br />
5. Stir together with a whisk.<br />
6. Add more milk, 1/2 a tablespoon at a time, <b>if </b>needed. The glaze should come together, shiny and smooth with no clumps.<br />
7. Dip the tops of your donuts into the glaze, making sure to coat the top completely. <br />
8. Set donuts on a rack to set the icing, about 30 minutes. <br />
9. Insert picks into ends of donuts. <br />
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The glaze was perfect, you only need one coat. The great flavor was largely aided by quality maple from Canada and a healthy dash of cinnamon. Oh and all the good vibes I was sending its way.</div>
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Congrats Rach, I'm so excited for you. I can't wait for the big day!<br />
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xoxo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-77022971794002763622015-03-16T13:39:00.000-07:002015-03-16T13:40:37.374-07:00St. Patrick's Day Chocolate Mini Donuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--wawRjup6qE/VQZc6y4k9BI/AAAAAAAA5h4/KHIxPXx6SwU/s1600/IMG_1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--wawRjup6qE/VQZc6y4k9BI/AAAAAAAA5h4/KHIxPXx6SwU/s1600/IMG_1862.JPG" height="640" width="480" /></a></div>
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My <a href="https://instagram.com/p/0PX5nZSdBc/?taken-by=mochisowner">friends' annual St. Patrick's Day Dinner</a> was held last Saturday, March 14th, which was also Pie Day. So while most of the baking bloggers out there were furiously making, eating and Instagramming pie, I was in my kitchen making donuts. I was just not ready to have Pie Day trump St. Patty's Day. Or have pies trump donuts. Or maybe i'm just a donut loving rebel like that. <br />
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Correction; a bright green, sprinkle topped, baked - not fried - chocolate mini donut loving rebel. <br />
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They're super easy to make. Super delicious to eat. And the only special equipment you need for these bad boys is a <a href="http://www.amazon.com/Wilton-Nonstick-12-Cavity-Mini-Donut/dp/B004CYELQ4" target="_blank">mini donut pan</a>. So it really is worth the cost, trust me. <br />
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And making mini (as opposed to normal-sized) donuts means you can guiltlessly eat half a dozen of them because they're just so itty bitty! You better eat them fast, too. Because they will disappear. <br />
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<b><span style="background-color: white; font-family: inherit;">Mini Chocolate Donuts</span></b><br />
<span style="font-family: inherit; font-size: x-small;"><i>Makes aprox 30 donuts. Bake for 7 minutes at 325*</i></span><br />
<span style="font-family: inherit; font-size: x-small;"><i>Adapted from<a href="http://joythebaker.com/2014/02/double-chocolate-cake-doughnuts/"> Joy the Baker</a>.</i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Ingredients:</i></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1 c. flour </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1/4 c. unsweetened cocoa powder </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1/2 tsp baking
soda </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1/4 tsp table
salt </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1 pinch of nutmeg</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1/2 c. light brown sugar, packed </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1/2 c. buttermilk </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1 large egg </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">4 tblsp unsalted
butter, melted until just browned </span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1 tsp vanilla
extract<o:p></o:p></span></div>
<span style="font-family: inherit;"><br /></span>
<i><span style="font-family: inherit;">Directions:</span></i><br />
<span style="font-family: inherit;"><span style="background-color: white;">1. In a medium</span><span style="background-color: white;"> bowl, whisk together flour, cocoa powder, baking
soda, salt, nutmeg and brown sugar and set aside.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2. Melt butter in a small saucepan.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">3. In a separate bowl, whisk together buttermilk, egg, melted
butter, and vanilla extract.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">4. Pour the wet ingredients into the dry ingredient bowl , folding
all ingredients together with a spatula until well combined.</span><span style="background-color: white;"> </span><span style="background-color: white;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">5. </span><span style="background-color: white;">Transfer batter into a pastry bag or zip lock bag with a
corner snipped off and pipe batter into the wells of a buttered mini donut
pan.</span><span style="background-color: white;"> </span><span style="background-color: white;">Fill no more than 2/3 of the
way.</span><span style="background-color: white;"> </span><span style="background-color: white;">(Trust, if you over batter you will
have mini Bundt cakes instead of mini donuts!)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">6. </span><span style="background-color: white;">Bake in oven for aprox. 7minutes or until the donuts rise
and are springy to touch.</span><span style="background-color: white;"> </span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">7. Let donuts cool a few minutes before transferring them to
a wire rack to cool.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<i><span style="font-family: inherit;">Tip: In case you didn’t
listen to me, and you over filled your donut pan too much and your mini
donut/bundt cakes have no hole, use a toothpick or end of a small spoon to
hollow one out.</span></i><br />
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<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Glaze</span></b><br />
<span style="font-family: inherit; font-size: x-small;"><i>Adapted from <a href="http://www.sprinklebakes.com/2015/01/baked-buttermilk-doughnuts.html">SprinkleBakes</a>.</i></span><br />
<span style="font-family: inherit;"><br /></span>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;"><i>Ingredients</i><o:p></o:p></span></span></div>
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<span style="background: white; color: #333333;"><span style="font-family: inherit;">2 c. powdered sugar, sifted<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #333333;">1 tsp. vanilla </span><span style="color: #333333;"><br />
<span style="background: white;">3-5 tablespoons whole milk</span><br />
<span style="background: white;">3-4 drops green food coloring <o:p></o:p></span></span></span></div>
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<span style="background: white; color: #333333;"><span style="font-family: inherit;"><i>Directions</i><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;">1. Sift powdered sugar in a large bowl. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;">2. Make a well in the center of the sugar with your finger.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;">3. Pour the vanilla extract, food coloring and 1 tablespoon of milk into the well. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;">4. Stir together with a
whisk.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;">5. Add more milk, 1/2 a tablespoon at a time, as needed. The glaze should come together, shiny and smooth with no clumps. Don't add too much milk. I used about 3.5 table spoons total, but this will vary for you. </span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #333333;"><span style="font-family: inherit;">6. Add additional food coloring if needed. (Use gel food coloring if possible, I used Winton's "Leaf Green".)</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">7. Dip the tops of your donuts into the glaze, making sure to coat the top completely. If the donut hole is covered or clogged, poke through with a spoon.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #333333;"><span style="font-family: inherit;">8. Set donut on a rack to set the icing. </span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #333333;"><span style="font-family: inherit;">9. When you are done dipping all your donuts, repeat the process one more time. Two coats makes the icing more opaque and the color will look much better. </span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #333333;"><span style="font-family: inherit;">10. Add any sprinkles to the donuts while the donut glaze is still wet. </span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">11. Let donuts set completely, about 30 minutes. </span></span></div>
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I have never used sprinkles so sparingly before! I added a few very strategically placed white sprinkles and just one little shamrock. <br />
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Donut worry though, I will be back to covering <u><b>everything </b></u>in sprinkles again next week. <br />
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Have a great St. Patrick's Day friends! Eat plenty of carbs, drink responsibly, wear green and always, always double dip your mini donuts.</div>
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But make sure you get your fill of green things, shamrocks and Irish kisses. 'Cuz I am ready for some pastel bunnies up in here!<br />
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xoxo,<br />
Anna<br />
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<br />
<span style="font-size: x-small;">P.S. For more St. Patrick's Day inspired treats, check out my <a href="http://www.myfeelingstastelikecupcakes.com/2014/03/lucky-chocolate-white-chocolate-chip.html" target="_blank">Lucky White Chocolate Chip Cookies</a> or my <a href="http://www.myfeelingstastelikecupcakes.com/2012/03/wet-chocolate-irish-coffee-cupcakes.html" target="_blank">Wet Chocolate Irish Coffee Cupcakes </a>.</span><br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-24774841357490919272014-12-08T11:43:00.000-08:002014-12-08T11:43:39.565-08:00Rudolph the Reindeer Cookies<div class="separator" style="clear: both; text-align: center;">
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I have not decided if I love the holidays because of the family, friends and food that joyously fill the season OR if I just really like reindeer antlers. =D On my baked goods. On my <a href="http://instagram.com/p/wSeiphydC4/?modal=true">socks</a>. On my <a href="http://instagram.com/p/wSutrjSdGe/?modal=true">head</a>.<br />
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Last year I made gingerbread latte <a href="http://www.myfeelingstastelikecupcakes.com/2013/12/reindeer-cupcakes-in-jar.html">cupcakes in a jar</a> to match the antlers on my head for my good friend's Holiday party. Naturally, since I re-wore the same antlers to this year's party, I had to find another treat that would look great with antlers. And big red noses. <br />
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These Rudolph cookies take a little time to put together, but they aren't difficult to make. With some free time and a helper Christmas elf or two you may want to try them this year for yourself to liven up your own holiday parties.<br />
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<br />
<b>Reindeer Gingerbread Cookies</b><br />
<i><span style="font-size: x-small;">Makes 30 2-inch cookies. </span></i><br />
<br />
<i>Ingredients/Supplies</i><br />
Your favorite gingerbread roll out cookie dough recipe*<br />
2-inch round cookie cutter<br />
1 bag white Candy Melts<br />
1 bag light brown Candy Melts<br />
Various sprinkles; I used silver sprinkles, pearls, white snowflakes and pink hearts<br />
Wilton eye candies<br />
Red candy (M&M's, jelly beans, etc)<br />
<br />
*I used <a href="http://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/">this </a>one from The <a href="http://thedecoratedcookie.com/">Decorated Cookie</a>. The only difference is that I needed to add a lot more flour once I started rolling out the dough. <br />
<br />
<i>Directions/Assembly:</i><br />
1. Prepare dough as directed. Cut out faces using a 2-inch round cookie cutter. Bake and set out to cool.<br />
2. Melt white Candy Melts in microwave and pipe antlers onto wax paper. I did this freehand, but you can find a stencil on the internet as well. <br />
3. Place various sprinkles onto antlers while they are still wet. Silver sprinkles look like snow!<br />
4. Let dry. You can speed up this process in a freezer.<br />
5. Once cookies are completely cool, melt brown Candy Melts and using a small spatula or butter knife to spread a thick coat over cookies.<br />
6. While the candy melt is still wet, press antlers to top of cookies. Hold in place a few seconds. <br />
7. Press Wilton eye candies below antlers.<br />
8. Press red candy under the eyes. (or brown/black candy if you want regular reindeer instead of Rudolphs)<br />
9. Let cookies dry for 15 minutes before moving.<br />
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You can use all kinds of sprinkles for these cookies. And if you use an edible pen you can change the look of the eyes as well. Add the slighlty different shaped noses and antlers and they can take on so many different personalities!<br />
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I added little hearts to some of the antlers because who said that Rudolph couldn't have secretly been a girl???<br />
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I also tried making some "regular reindeer". Instead of a red candy nose, I used a large upside down chocolate chip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginvHDHwE7PmHnXgFMG5a-8r1q0FikAFVvJIcBCc6XgfeFOVgxpUmgX5hTTKp5jffJE0KWVUgMI7TS7DIrTLFsPvEu4mxqwr7wmkOjMQMtlR23FSRLWUTF4loHXo99gnHW85MzXV5DuQQ/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginvHDHwE7PmHnXgFMG5a-8r1q0FikAFVvJIcBCc6XgfeFOVgxpUmgX5hTTKp5jffJE0KWVUgMI7TS7DIrTLFsPvEu4mxqwr7wmkOjMQMtlR23FSRLWUTF4loHXo99gnHW85MzXV5DuQQ/s1600/IMG_1851.JPG" height="640" width="480" /></a></div>
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They were still cute, but c'mon. We know what we want during the holidays. THAT <span style="color: red;"><b>RED </b></span>NOSE.<br />
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I also used these cookies the following day for <a href="http://instagram.com/p/wVTVITydIe/?modal=true">Rachelle</a>'s annual holiday cookie exchange. I couldn't bake two separate yummies in one weekend... there are not enough hours in the day, I am not Beyonce.<br />
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I hope everyone's holidays have started off as <a href="http://instagram.com/p/wNlKEMydDM/?modal=true">wonderful </a>as mine. I am knee deep in gingerbread <a href="http://instagram.com/p/wA9Ll5ydFp/?modal=true">lattes </a>and cookies, <a href="http://instagram.com/p/wCPW0VydO6/?modal=true">burlap tree skirts</a> and <a href="http://instagram.com/p/wC_crZSdGk/?modal=true">woodland creatures</a> and we are only half way into December. Can't wait for the rest of it! There's still deep fried turduckens to eat, tamales to make, and Christmas Cheer to spread. <br />
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xoxo,<br />
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Anna<br />
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P.S. Oh, and just so you guys know. I think it's time to retire the antlers. I have gotten much good use from them the last two years. What's next? Elf ears? How can I dress up like a penguin? Anyone know?<br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-25510356891949562042014-11-23T22:22:00.000-08:002014-12-07T22:41:07.751-08:00Gizdich Farms Raspberry Green Apple Crisp<br />
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I have something for you guys! A super delicious yet relatively easy recipe for your upcoming Thanksgiving dinner. Or dinners if you're lucky like me. I have FOUR to attend this year. Two down, two more to go! For number two (a Friendsgiving) this crisp. I can't ALWAYS bring cookies. (Yes, I can.) </div>
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The recipe was sourced and inspired by last month's visit to Watsonville (California) to visit the boyfriend's old stomping grounds. Watsonville is known for their agriculture -- STRAWBERRIES! -- they are home to both Driscoll's and Martinellis. November is well past berry season, but we made it in time for the tail end of apple season. </div>
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Along with touring apiaries and old highschools, we took a quick trip to <a href="http://www.gizdich-ranch.com/">Gizdich Farms</a>. It's an orchard where you can pick apples and berries, eat at their in-house bakery thats uses their own fresh fruit, have a picnic, shop at their market, or buy their fresh apple juice. We didn't have time to pick apples, but we did have enough time to go to the pie shop. Who doesn't have time for pie? It was delicious. We also went by their market where I picked up some of their free recipes. Glad I did because I picked up this little gem. </div>
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Crips are basically one step short of a pie and I can get behind that. Less work and still delicious! Until pies stop intimidating me so much I think I shall stick with crisps. I was drawn to this recipe because they used both apples AND raspberries. </div>
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The combination of the tart fruits and the cinnamon sugar is great and they even use walnuts! It's a great spin on a traditional Thanksgiving apple pie for sure.</div>
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<b>Raspberry Green Apple Crisp</b></div>
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<i><span style="font-size: x-small;">Use a 12 cup baking dish, bake at 375* for 20 minutes, and then for an additional 40. Serve warm, preferably with ice cream.</span></i></div>
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<i>For the topping:</i></div>
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1 c. rolled oats</div>
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3/4 c. flour</div>
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3/4 c. brown sugar</div>
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1 tsp cinnamon</div>
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1/2 tsp. salt</div>
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1/4 tsp. nutmeg</div>
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1/2 c. unsalted cold butter</div>
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3/4 c. walnuts</div>
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<i>For the filling:</i></div>
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10 large green apples, peeled, cored and sliced</div>
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1 1/3 c. raspberries </div>
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1/3 c. sugar (or less, to taste)</div>
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2 tbsp. lemon juice</div>
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<i>Directions</i>:</div>
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1. Mix oats, flour, brown sugar, cinnamon, salt and nutmeg in a bowl.</div>
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2. Add butter and and cut in (with a pastry cutter) until the mixture resembles a coarse meal.</div>
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3. Fold in walnuts.</div>
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4. Set aside in a refrigerator while you prepare the apples.</div>
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5. Combine apples, berries, sugar and lemon juice is a separate bowl. (Amount of sugar is optional. Use less if you prefer a more tangy dessert.)</div>
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6. Butter your baking dish, and spread apple-raspberry filling evenly.</div>
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7. Cover with foil and bake for 20 minutes.</div>
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8. Uncover dish and bake for an additional 40 minutes, or until apples are soft and topping is brown and toasted. </div>
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9. Serve warm. Add vanilla ice cream if you want to be someone's bff.</div>
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I loved how the raspberries melted into the apples. </div>
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And I loved the added walnuts. Did you guys know that I am slightly allergic to walnuts, but I eat them anyways? Such risky behavior. </div>
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I shall try to be more active on here, I seem to have fallen off again. I blame the two weddings I was in. They stole my free time. Oops. But I wouldnt have had it any other way. BFF <a href="http://instagram.com/p/tfp0gmSdJo/">Pammy </a>and my favorite <a href="http://instagram.com/p/tyriRDydOv/">Hugo </a>are happily married and my heart is still full for two of the friends I am most grateful for in this world. </div>
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I hope you all have a Happy Thanksgiving, Happy <a href="http://instagram.com/p/vwWpUkydGT/?modal=true">Friendsgiving</a>, Happy Turducken or whatever you call your day. Just make sure there's a lot of Gluttony and Gratitude in it. </div>
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xoxo,</div>
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Anna </div>
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<span style="font-size: x-small;"><i>Disclaimer: I did not use Watsonville apples for this. I did not have any left by the time I baked. </i></span></div>
Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-42404292130119918602014-07-21T11:41:00.001-07:002014-09-22T16:52:39.367-07:00Safari Giraffe Jars<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Y0R95FvqqWk/U81C8x_dAwI/AAAAAAAApdY/iUjvse6Bw34/s1600/IMG_1707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Y0R95FvqqWk/U81C8x_dAwI/AAAAAAAApdY/iUjvse6Bw34/s1600/IMG_1707.JPG" height="480" width="640" /></a></div>
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Safari Giraffe Jars! Giraffe Cookies! Well, <i>kinda </i>giraffe cookies. I had time to make these cute animal jars but not time to go my usual crazy pants self for the cookies. Why not? Because these were for <a href="http://www.justpandippo.com/">Pam's </a>bachelorette party last weekend and I was too busy <a href="http://instagram.com/p/qXjgysydDW/?modal=true">crafting all the things</a> to cut out tiny giraffe cookies like I had originally planned. But they are color coordinated and let's face it -- adorable. So all is well.</div>
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I made two batches of shortbread cookies; one chocolate chip and one orange almond. (Recipes below)<br />
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And then I alternated cookies as I stuffed them in these decorated giraffe jars. </div>
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<a href="http://2.bp.blogspot.com/-BNsooIE8ZqU/U81EbWFHq8I/AAAAAAAApdE/LbOfVELo5tU/s1600/PicMonkey+Collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BNsooIE8ZqU/U81EbWFHq8I/AAAAAAAApdE/LbOfVELo5tU/s1600/PicMonkey+Collage2.jpg" height="480" width="640" /></a></div>
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<i>To make jars like these you will need:</i></div>
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1. Clean Mason Jars</div>
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2. Stickers/Label for the front (Michael's)</div>
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3. Giraffe ribbon (Etsy)</div>
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4. Giraffe Charms (Etsy)</div>
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5. Plain Cupcake Liners (Michael's)</div>
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6. Hot Glue Gun</div>
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<i>General Assembly Instructions:</i></div>
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1. Hot glue the ribbon around the side of the lid. (I found it easiest to tie the ribbon in a bow and then attach it to the lid separately.)</div>
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2. Fill jar with yummy cookies.</div>
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3. Place the top lid over the jar, and then cover it with cupcake liners. Screw on the side lid over the liner.</div>
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4. Hot glue charm on top of the liner.</div>
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<b>Chocolate Chocolate Chip Shortbread Cookies</b></div>
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I followed <a href="http://www.whitelightsonwednesday.com/2012/12/dark-chocolate-orange-shortbread-the-great-food-blogger-cookie-swap-2012/">this recipe</a>, but omitted the orange zest and juice and added 1/2 cup of mini chocolate chips instead. </div>
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<b>Almond Orange Cookies</b></div>
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I followed <a href="http://www.marthastewart.com/340976/almond-orange-shortbread">this recipe</a>, but added two small drops of orange food coloring instead. Not enough to make them bright orange, just enough to make them more giraffe colored. =)</div>
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Both recipes and flavors worked well together. </div>
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But wait why was I making giraffe jars for a bachelorette party? Because we went on a Safari, duh. Pammy isn't big on the traditional Vegas-esque, drinking clubbing bachelorette parties and neither am I. She's getting married at the zoo in September, so a Safari made sense. And she's also going through a giraffe phase. After all of this prep work it kind of made me into a fan too! </div>
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For the record the Safari was not in Africa. HAHA. It was in Santa Rosa (Northern California) at <a href="http://www.safariwest.com/">Safari West</a>. Hopefully the bride to be had fun! There were a bunch of animals to look at, we went glamour camping and took a "winos and rhinos" tour. We dressed in animal print pith helmets and animal shirts. Oh and I also made her wear a zebra veil that was attached to one of the hats because what on earth could she possible wear that day? You can see more pictures of the adventure on Pam's <a href="http://www.justpandippo.com/2014/07/adventures-pamadaswild.html">blog here</a>. </div>
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Aaaaand now it is time to plan Bachelor Party #2. The life of a Maid of Honor is hard. </div>
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xoxo,</div>
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Anna </div>
Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-73084168728796578142014-06-10T09:30:00.000-07:002014-06-10T09:30:51.407-07:00Puff Pastries: Inspired by miette<br />
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Hey guys, I lied a little. Well no, I lied a lot. Instead of properly preparing for <a href="http://instagram.com/p/ohewjHydIf/">Colombia </a>by only eating lettuce and dustballs for the last three weeks, I have been eating big ol' <a href="http://instagram.com/p/orV2laSdFh/">burgers</a> and lots of fancy <a href="http://instagram.com/p/ofCSOoSdPy/">artisan ice cream</a> instead. It's hot and ice cream is good okay? Can ice cream be my <a href="http://instagram.com/p/oT1Y8-SdGv/">spirit animal</a>? Is that possible? Or just weird? Oh it's definitely weird... okay, I was just kidding anyway.<br />
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This last minute treat was completely justified though. It was a <a href="http://www.myfeelingstastelikecupcakes.com/search/label/baking%20date">baking date</a> with the fair Rachelle and it allowed me to get some quality time in (with her and a toy I hadn't played with before) AND have something to blog out! Win-win. She emailed me, suggesting eclairs and it only made sense to proceed with our endeavour since we had both <a href="http://instagram.com/p/ooCnT_SdPt/">bookmarked </a>a recipe in our <a href="https://www.miette.com/">miette </a>cook books ages ago. I first went to miette about <a href="http://www.myfeelingstastelikecupcakes.com/2012/01/i-finally-went-to-miette.html">two years ago</a> and fell in love with their colors and decor, the whole shop and of course... the pastries! We each have our own copies. They both came in handy. <br />
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I was reminded of a very important life lesson on our date. <b>You can't always be perfect. And that's okay because chocolate ganache and sprinkles can, in fact, fix most anything</b>. <br />
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This applies to broken hearts (obviously) or puff pastries. But today I am talking about the latter. Neither of us had made puff pastries before. We certainly did not excel at our task. We did quite a few things wrong, actually. <br />
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Our biggest mistake was assuming that we knew better than our cook book. We were directed to pipe the puff pastry into 5x1 inch strips using a 1/2 inch diameter piping tip. We used math and convinced ourselves that they must have meant TWO strips. Two strips of dough would bake itself together, right?<br />
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Wrong. As evidenced above, we ended up with really big donuts... that could be divided into two. Like one of those popsicles from childhood. I get strawberry, you get orange but we break them in half and share! Not much of a pretty sight to see.<br />
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And piping into them was much of a disaster since they didn't fluff up properly and we had to fill them in at least two places! Pastry cream all over the place! At least I got to use my cool little machine though...<br />
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Yet we had a <b><u>great </u></b>time laughing over our mistakes and then trying our best to fix them. This is where we were saved by chocolate and sprinkles, the real heroes of today's story.<br />
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We zig zagged the ganache instead of dunking them. (Bonus: You can see the vanilla bean specks!)<br />
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We added some straight-from-miette sugar flowers to the prettiest ones. ... and ta-dah.<br />
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We had eclairs!<br />
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We had cream puffs!<br />
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Sure there's a few flaws in them but thats okay! At the very least TWO of them looked and photographed wonderfully,right? ;) Plus they were delicious. Just like an eclaire should taste like. And we had an awesome afternoon. We didn't let puff pastries defeat us! <br />
<span style="text-align: center;"><br /></span><span style="text-align: center;">I am quite confident that for our next date, Rach and I will master our technique and I will bring something even prettier to share!</span><br />
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xoxo,<br />
Anna<br />
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<span style="font-size: x-small;">(For the recipe, I encourage you to buy the <a href="http://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040">miette </a>book and follow the directions properly. I don't like to post exact recipes from books, nor will I post recipes when I don't think I have the recipe down enough. Soon though, soon!)</span><br />
<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-33312376249529032092014-05-20T11:15:00.003-07:002014-05-20T11:15:44.890-07:00Chocolate Covered Caramel Macaroons<div class="separator" style="clear: both; text-align: center;">
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Coconut macaroons! The perfect spring cookies. Except you know, I live in California and it's halfway into May which pretty much means it's summer. Oops?<br />
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I wanted to make and post these in February. I had really cute Valentines Day ideas for them. And then Spring happened. Which meant February, March and April was spent going on lovely <a href="http://instagram.com/p/meEt-uydAz/">hikes with the puppies</a>, <a href="http://instagram.com/p/mJMuMRSdL7/">baseball </a>games(<a href="http://instagram.com/p/minRxzSdFo/">go giants</a>!) and enjoying the <a href="http://instagram.com/p/nJP2M3ydEr/">pretty </a>view the outdoors had to offer. And then it was May, which meant more <a href="http://instagram.com/p/nazUnlSdJM/">baseball</a>, <a href="http://instagram.com/p/oHdGWOydNx/">rodeos</a>, and trying to steal <a href="http://instagram.com/p/oKMBRNydGU/">red pandas</a> from the zoo. <br />
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So yes, I definitely made them too late to be springy. No problem. Let's cover them in chocolate and caramel and they are perfect for any time of the year!!!<br />
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<b>Chocolate Covered Caramel Macaroons</b><br />
<i><span style="font-size: x-small;">Makes 30, bake at 325* for aprox 14 minutes</span></i><br />
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4 egg whites<br />
Dash cream of tartar<br />
1/2 c. granulated sugar<br />
1/4 tsp. salt<br />
1/2 tsp. vanilla<br />
20 oz (1.5 large bags) sweetened, shredded coconut<br />
<br />
1/2 c. dark chocolate, melted for decorating<br />
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<b>Caramel Filling</b><br />
1/2 lb (8 oz) caramel candies<br />
2 tbs. heavy cream<br />
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<i>Directions for Caramel Filling</i><br />
1. Place unwrapped caramels and heavy cream in a microwave safe bowl.<br />
2. Microwave on high for 1 minute and stir. Continue to microwave in 30 second intervals, stirring each time. Do not let caramels scorch.<br />
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<i>Directions for Cookies:</i><br />
1. In a stand mixer fitted with the whisk attachment, whisk egg whites, sugar and cream of tartar on high until stiff peaks form. <br />
2. Add in salt and vanilla while mixer is still on, after peaks have formed and then immediately turn off. Don't over beat your eggs.<br />
3. Fold in coconut flakes into egg whites. <br />
4. Using a medium cookie scoop, scoop dough and place on cookie sheet lined with parchment paper.<br />
5. Using your thumb, make an indentation in each cookie ball. <br />
6. Bake for about 14 minutes, or until the edges start to darken and the coconut no longer appears wet. <br />
7. Remove from oven and let cool completely on a wire rack.<br />
8. When completely cooled, fill indentation with 1/2 a tablespoon of caramel. <br />
9. Drizzle melted chocolate (with a spoon or using a piping bag) over entire cookie.<br />
10. Let chocolate and caramel dry a room temp for 1-3 hours and enjoy!<br />
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Now, I know I went a little crazy with covering these sweet coconut confections with more sweet things... But you don't have to be <i>as </i>enthusiastic about sugar as I am. You don't <i>have </i>to put caramel in them. You are free to eat them plain. Or covered in a lot of chocolate. Or a little chocolate. Make them your own. They taste delicious any way you make them.<br />
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But I suggest you make just a few with the caramel. Just because you want to take a bite of them now, don't you? <br />
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I will mostly likely be quiet the next few weeks. Well, I HOPEFULLY will. Mostly because I need to somehow find a way to get Shakira's abs in exactly 4 weeks. (Does anyone know how to do that, by the way?) I am going to Colombia with the boyfriend in June (omg, so excited!!!) and i'm <strike>pretty sure</strike> positive that my baking is <b>not </b>even a little conducive to that goal... <br />
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Good thing you can make other sweet things in the oven. Like oven-roasted <a href="http://instagram.com/p/n3TdvFSdHi/">plantains</a>. And I may try granola soon? We'll see. I won't stray too far though, and i'll be back soon enough. Just wait 'till you see what I am cooking up for <a href="http://www.justpandippo.com/">Pammy</a>'s bachelorette party favor!<br />
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xo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-36575408352766144982014-04-28T13:23:00.004-07:002014-04-28T13:23:50.282-07:00Sprinkle Thumbprint Cookies with Tayberry Jam<div class="separator" style="clear: both; text-align: center;">
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There are so many of my favorite things in this post! Sprinkles. Cookies. My kitchen mascots. My new favorite jam. My new favorite plate. It's a lot to take in, I know. Let's contain ourselves and start with the cookies.<br />
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The boy's favorite cookies are thumbprint cookies, which I had shockingly never made before. When he told me this, however I acted quite uninterested. I filed it away in my brain, though. I'd make them when the time was right, and when I found a way to make them special. <br />
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And then I was given a jar of tayberry jam from <a href="http://innajam.com/collections/jam">Inna Jam</a> (based out of Emeryville, CA) and I immediately knew I had to make him his thumbprint cookies using this jam. I did not know what a tayberry even was, but the second I tasted it I welcomed it's amazingness. A tayberry is a cross between a raspberry and blackberry and the jam it produces begs you to spread it on a carb. <a href="http://instagram.com/p/mWjnCySdEP/">Toast</a>. French toast. Pancakes. A donut. A cookie. Any carb, all the carbs. <br />
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I have about half a jar left of the Tayberry jam. I am trying my hardest not to eat it all and to save it for another baking project. I can just fantasize how this would taste with dark chocolate... Or in a jelly roll? OMG. I think I am just going to eat my little jar of jam on a really big pile of french toast this weekend and buy another 10 jars of these. Problem solved. I digress though. Back to the cookies at hand.<br />
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When he left over Easter weekend, I grabbed my <a href="http://instagram.com/p/m_iQwZSdHY/">bunny rabbit spatula</a> and set to work on these cookies for him. Plus a few extra things. I had been out of the kitchen for so long that I felt I owed my stand mixer some quality time.<br />
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<b><br /></b>
<b>Sprinkle Thumbprint Cookies with Tayberry Jam</b><br />
<span style="font-size: x-small;">Adapted from: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/butter-and-jam-thumbprints-recipe2.html">Food Network</a></span><br />
<i><span style="font-size: x-small;">Makes 20, bake at 350* for aprox 12 minutes.</span></i><br />
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1 1/2 sticks unsalted butter, room temp<br />
1 c. sugar<br />
1 egg, room temp<br />
1 3/4 c. flour<br />
1 tsp. vanilla<br />
1/2 tsp. salt<br />
1/2 tsp. baking powder<br />
1-2 tablespoons of your favorite sprinkles<br />
1/3 cup of your favorite jam <br />
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<i>Directions:</i><br />
1. Combine flour, salt and baking powder in a bowl.<br />
2. On medium speed, cream butter and sugar together until fluffy in the bowl of a stand mixer fitted with the paddle attachment.<br />
3. Add egg and vanilla to the sugar-butter mixture.<br />
4. In 2-3 additions, add in flour mixture and mix until fully incorporated.<br />
5. Add 1-2 tablespoons of sprinkles to dough, as desired, if at all. (But who doesn't love sprinkles???)<br />
6. Using a small cookie scoop, scoop dough and place on cookie sheet lined with parchment paper.<br />
7. Using your thumb, make an indentation in each cookie ball.<br />
8. Fill your thumbprint with 1/2 a tablespoon of your favorite jam.<br />
9. Bake for about 12 minutes, or until the edges of the cookie are lightly brown and the jam begins to bubble. <br />
9. Remove from oven and let cool on a wire rack. Add a sprinkle in the middle of the jam if desired. <br />
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I added sprinkles to the dough because <b>SPRINKLES</b>. It makes everything cuter, instantly yummier.<br />
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Along for the ride were my two kitchen mascots; Cupcake Andy in Vanilla and Chocolate. They love sprinkles and sweets as much as me, and live next to my sprinkle jars. (We all have sprinkle jars, is my assumption.)<br />
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And yes, I added some extra heart sprinkles in the cookies' jammy centers. To cover all my bases. :)<br />
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Aren't the polka dots on these plates adorable too? I had a <a href="http://instagram.com/p/mq1JD1SdDT/">hard time choosing</a> between dots, squares and hearts at the Daiso store last month. I am running out (okay I ran out a long time ago) of places to stash prop plates though. <br />
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The tayberry tasted pretty awesome on these cookies. And the boy agreed. He had more than his fair share. That means he totes ate his <b>and </b>proceeded to steal a few that were intended for others. =x<br />
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He is forgiven for his theft not only because I am generous and lovely, but because I am just as bad of a <a href="http://instagram.com/p/m3YK7tydBa/">cookie monster</a> as he. Okay, maybe worse. I am in the last position to judge.<br />
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xo,<br />
Anna</div>
Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-35908628500417072132014-03-17T10:05:00.002-07:002014-03-17T10:05:23.605-07:00Lucky Chocolate White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Happy St. Patrick's Day! My mind was on green clovers all weekend long, so I am obviously wearing a pretty green dress today. No getting pinched here. <br />
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I have been trying to get my hands on General Mill's Special Edition of Lucky Charms with only green clovers since last year. They only come out once a year! And I completely struck out last year so upon fearing the same fate this year, I sent a message to Lucky Charms directly to ask what store I could find them in. And they answered me! But even cooler yet, they mailed me a box of Lucky Charms goodies. Yay swag! Bet you can't wait to see me in my Lucky Charms shirt.<br />
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I set to work on Saturday morning, <a href="http://instagram.com/p/llLaF7SdIf/">sorting out the bright green clover marshmallows</a>. <br />
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And eating cereal too... there was some of that.<br />
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And then I stuck them in some chocolate cookies. And then took them on a hike on Sunday. 8 miles means all the cookies you can eat, right?<br />
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<b>Lucky Chocolate White Chocolate Chip Cookies</b><br />
<i>Makes 30, bake at 350* for 8-10 minutes</i><br />
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1 cup butter<br />
1 1/2 cups granulated sugar<br />
2 eggs<br />
2 tsp vanilla<br />
2 cups flour<br />
2/3 cups cocoa powder<br />
3/4 tsp baking powder<br />
1/4 tsp salt<br />
1 3/4 cup white chocolate chips<br />
1/2 cup green clover marshmallows<br />
1/3 cup green clover marshmallows reserved<br />
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<i>Directions:</i><br />
1. Cream butter and sugar together in a stand mixer fitted with a paddle attachment. Beat on medium until light and fluffy.<br />
2. Add in eggs, one by one and scrape down the side of the bowl if necessary. Add vanilla.<br />
3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. (Whisk together by hand to fully combine ingredients.)<br />
4. Add flour mixture to sugar mixture 1/2 cup at a time, with the mixer on low. Stop mixer when fully incorporated.<br />
5. Fold in white chocolate chips.<br />
6. Hold in 1/2 cup green clovers.<br />
7. Chill dough for at least 60 minutes in refrigerator. <br />
8. With a medium cookie scoop, scoop out dough onto cookie tray lined with parchment paper. <br />
9. Add additional 2-4 green clovers on top of the dough before baking.<br />
10. Bake for 8 - 10 minutes at 350*. Cookies are done when tops are thoroughly baked, and no longer sticky when touched. <br />
11. Remove from oven and let cool on wire rack.<br />
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These have been taste tested to be delicious. By me. You are welcome. They are super chocolatey, dense in flavor but really light in texture. It's almost like biting into a brownie cookie!<br />
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One of the most amazing things about these cookies are the clover marshmallows. In the cereal, like the regular Lucky Charms marshmallows, they are hard. Once baked however, they puff up and turn into soft marshmallows! So cute and yummy.<br />
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Enjoy the rest of your St. Patrick's Day! Hopefully no one went too hard on the green beer this weekend and their morning is fairing well. I went on that St. Patrick's Day hike on Sunday (green shamrock on the<a href="http://instagram.com/p/lnbSgKSdBR"> top of Mission peak</a>!) and went way too hard on my knees so I'm not fairing terribly well. But it's only Monday, and with any luck this gorgeous California weather we have been having will allow me to continue spending March wearing shorts, exploring the outdoors and eating half a pint of <a href="http://instagram.com/p/lk18PGydPn/">ice cream</a> on my weekends.<br />
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xoxo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-207227996609273502014-02-26T11:35:00.003-08:002014-02-26T11:35:49.198-08:00Raspberry Macarons with Lemon Buttercream Filling <div class="separator" style="clear: both; text-align: center;">
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The thought of making french macarons always seemed much too daunting to attempt on my own. So I put it off. For years. Finally, earlier this month I signed up for a (Valentine's Day) macaron making class at Sur La Table. Did you know that they do <a href="http://www.surlatable.com/category/Web-Cooking-Root/Cooking+Classes">cooking classes</a>? Cuz they do. Best decision ever! <br />
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I went with my friend Katie and we learned the basics and got some tips and a solid recipe. Really, it was worth the cost just to watch someone make them in front of you. It's all about the process!<br />
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We made classic round ones, but also a few heart shaped ones. You guys know I can't resist cutesty stuff like that. It was a blast.<br />
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But we made them with a proper instructor looking over our shoulder, and as a team with a roomful of other people. I had to make sure that I had REALLY learned to make anything, so two weeks later I headed to my own kitchen all by myself with some Trader Joe's freeze dried raspberries and my hot pink food processor in hand.<br />
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I had a few mishaps, I had to throw away some expensive almond meal because I might have processed it into paste... haha. But because of the tips I learned in class, I at the very least knew to start over instead of proceeding to make sub par macarons. That would have been the worst.<br />
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I ended up tweaking the butter cream recipe a little but and made raspberry macarons with a lemon buttercream filling.<br />
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Oh and right before I put them in the oven,, I threw some rainbow sprinkles on them.<br />
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You know, <b>because I'm Anna and I put sprinkles on everythang</b>.<br />
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I'm not writing out directions today. But I will include the recipes. Macarons are so very temperamental and I don't feel like I have the correct vocabulary to explain things with enough precision for you to replicate them. But if you're looking for a solid recipe, well here you go. OR take the Sur La Table class because it was awesome.<br />
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<b>Raspeberry Macarons</b><br />
7 oz confectioners sugar<br />
4 oz almond meal<br />
2 tablespoons freeze dried raspberries, processed in food processor after measuring<br />
4 oz egg whites at room temp<br />
pinch cream of tartar<br />
3.5 oz granulated sugar<br />
1/4 tsp pink gel food coloring<br />
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<b>Lemon Buttercream</b><br />
1/2 cup (1 stick) non salted butter<br />
pinch of salt<br />
3.5 cups powdered sugar<br />
2 tablespoons freshly squeezed lemon juice<br />
1 tsp lemon zest<br />
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Just look at the pretty pictures of these bright pink macarons until you want to reach through the screen, grab a handful of sprinkle cookies and shove them in your mouth. Feel free to wash them down with some tea or coffee from my cute tea cup, too.<br />
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I wish the Sur La Table classes were cheaper. Actually no, I wish they at least had frequent flyer cards or something because I want to go to like 5 of them. Anyone want to come with me? =)<br />
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Also, are you guys happy not to see a mason jar in this post? I know I have been over using them lately. I even drink my <a href="http://instagram.com/p/kfZENJydCu/">protein shakes</a> out of them, haha. Rest assured, you will see them again though. And more sprinkles. ALWAYS with the sprinkles. Maybe my mason jars filled with sprinkles? <br />
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xoxo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-42786758439494348382014-01-26T22:43:00.001-08:002014-01-26T22:56:17.362-08:00Eat Like a Bird: Trail Mix Cookies<div class="separator" style="clear: both; text-align: center;">
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Welcome to my obligatory January post about eating "healthy". This is ironic since this is, of course, a baking blog. It also comes so late in the month that I think most people are over the always needed Christmas detox mentality. But i'll sprinkle some of that in here to make us feel better ourselves. <br />
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These cookies are all about eating like a bird. You can take that to mean many things. They are trail mix cookies -- which means it's a bunch of random things that birdies (or you) may like. Sunflower seeds. Almonds. Oats. Raisins. Chocolate chips. Pretzels. Birds would eat all that, right? Or you can take it to mean, eat like a bird -- very little. A few pieces of each ingredient are all that are in each of these cookies. But how do birds actually eat? All day long. A mammoth amount compared to their body size. Much like the frequency and quantity of baked goods that I consume in a day. So really, the meaning is probably found in that last option. Eat all the cookies. All day long. </div>
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The raisins and the chocolate chips make these cookies sweet, the pretzels and the sunflower makes them a little salty. Part cookie, part trail mix bar really. Part good for you?</div>
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<b>Trail Mix Cookies</b></div>
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<i>Makes 28, bake at 350* for 9 minutes</i>.</div>
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1 cup flour</div>
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1/4 tsp baking soda</div>
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1/4 tsp baking powder </div>
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1/4 tsp salt</div>
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1/2 tsp cinnamon</div>
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1/2 cup butter</div>
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1/2 cup granulated sugar</div>
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1/2 cup brown sugar</div>
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1 egg</div>
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1 tsp vanilla</div>
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1 cup oats</div>
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1 cup raisins</div>
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1/4 cup sunflower seeds</div>
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1/2 cup almonds</div>
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1 cup dark chocolate chips</div>
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1 cup pretzels</div>
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<i>Directions:</i></div>
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1. In a mixing bowl whisk flour, baking soda and powder, cinnamon and salt and set aside.</div>
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2. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy.</div>
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3. Add in egg and vanilla and beat until fully incorporated.</div>
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4. Add flour to sugar mixture slowly and beat on medium until it forms a dough. </div>
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5. Fold in oats, raisins, sunflower seeds, almonds and chocolate chips into dough.</div>
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6. Using a medium sized cookie scoop, scoop out balls of dough and place onto baking sheet. </div>
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7. Break pretzels into small pieces and place on top of balls. (If you mix them in when you fold in the rest of the ingredients they will break.)</div>
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8. Bake in preheated oven for around 9 minutes. Remove from oven and let cook on rack. </div>
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Truth be told, I had to make these bad boys twice. The first time was a fail. The next two weeks I would frown to myself whenever I thought about them. The second time I excitedly <a href="http://instagram.com/p/jmqhA2SdLm/">Instagrammed</a> them with the #cookieredemption hashtag. </div>
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If you use a small or a medium sized cookie scoop, they will fit into the mouth of a mason jar. You can screw on the lid and give them away. Cookies make the perfect present after all. </div>
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If they are too big to fit, force them in anyways. Make it work, 'cuz everything is cuter in a mason jar with a ribbon tied around it. </div>
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Also since it's fake spring in California (no rain in months, sunshine and 70* in January), these bright blue birdies make me feel extra happy. It's like a jar of sunshine. </div>
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xoxo,</div>
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Anna</div>
Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-91995438526841818162013-12-16T21:59:00.000-08:002013-12-16T21:59:05.507-08:00Reindeer (Cupcakes) in a Jar<div class="separator" style="clear: both; text-align: center;">
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Sometimes I feel like I am a caricature of myself. I don't even think i'm a real person. I am that ridiculous. Or awesome.<br />
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I decided this Holiday season that what my life was missing was cute holiday antlers. I spent a whole week running into drug stores and trying on reindeer antlers I could parade around in comfortably and with little to no shame. It was hard to find a happy medium between too plain and too much Christmas cheer on my head. But I found some! Luckily I had a White Elephant party to attend so I didn't have to wear them just around in my room, in my matching reindeer pajamas. The antlers, along with said reindeer pajamas, were what inspired these cupcakes in the jar first place. Might as well go all out, right? <br />
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The cupcakes are gingerbread latte flavored. Like the Starbucks Holiday drink I binge on every year. Yes I know, more gingerbread. Molasses all over the kitchen for the second weekend in a row! You could use any flavor you'd like but why not make something seasonal to impress your friends?<br />
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<b>Gingerbread Latte Cupcakes</b><br />
<i>Makes 22, Bake for 15 minutes at 350*</i><br />
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2 1/2 c flour</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/2 tsp salt</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2 tsp cinnamon</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2 tsp ginger</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/2 tsp ground cloves</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/2 tsp nutmeg</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/2 brown sugar</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/4 c sugar</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1/2 c oil</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2/3 unsulphured molasses</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2 eggs</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2 tsp baking soda</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">1 cup (hot) strongly brewed coffee</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">Directions:</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 12px; line-height: 16px;">1. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg together.</span></span></span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">2. In the bowl of a stand mixer, beat sugars, oil and molasses together, and add in eggs one by one.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">3. Add in the flour mixture and the coffee in alternating additions to the sugar mixture. Beat until fully incorporated.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">5. Scoop batter into lined cupcakes and bake. </span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 12px; line-height: 16px;">6. Remove from oven and cool on wire rack until completely cool. </span><br />
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<b>Latte Frosting</b><br />
1 8oz package cream cheese<br />
1 1/2 sticks unsalted butter, room temp<br />
4 cups powdered sugar<br />
3 tablespoons VERY strongly brewed coffee<br />
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Directions:<br />
1. Cream butter and sugar together until light and fluffy.<br />
2. Add 2 tablespoons coffee (or as much as you can before butter and cream cheese starts getting soft).<br />
3. Slowly add in 3 cups powdered sugar by the 1/2 cup full. <br />
4. Add in remaining coffee. Add in remaining sugar.<br />
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<b>Reindeer Antlers</b><br />
1 cup melted dark chocolate<br />
1 bag pretzels<br />
Assorted Sprinkles<br />
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Directions:<br />
1. Break your pretzels with your hand or a knife until you get the antler "shape" you would like.<br />
2. Melt chocolate in microwave in 30 second intervals.<br />
3. Dip pretzel pieces in chocolate, cover completely and place on wax paper.<br />
4. Before the chocolate dries, use sprinkles to decorate. The sprinkles will adhere on their own if the chocolate is still wet. Make sure the antlers are dry before using.<br />
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<b>Jar Assembly</b><br />
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Click here for instructions I used when I made my <a href="http://www.myfeelingstastelikecupcakes.com/2013/03/rabbit-food-carrot-cupcakes-in-jar.html">bunny jar</a>s last spring. Easy peasy, promise.<br />
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Admittedly, the antlers were a little tedious to make but only because it is HARD to cut pretzel pieces into the right shape. <br />
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The last layer of frosting should be thick so that the chocolate antlers will stay in place. You can also try making a small hole in the top cake layer with a knife and sticking the end of the antler there to keep it firmly in place. <br />
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Once I got to the sprinkle part I was having too much fun. The possibilities are endless! Mostly I stuck with pretty snowflakes, some holly...<br />
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But I couldn't help myself. Pink heart sprinkles exist for a reason. I'm sure there are girl reindeer out there, right? <br />
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No? Just me? Just Anna the girl reindeer being ridiculous? Yes, I did wear these all night long. In <a href="http://instagram.com/p/h7bXe2ydBH/">every single picture</a>. <br />
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Happy Holidays everyone! Shop online, stay out of the mall, go to lots of boozey parties! Enjoy the next two weeks. I know I will. It's also my birthday this weekend and in case you are wondering there is no way that I will be baking ANYTHING. Someone better bring me a cake. <br />
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xo,<br />
Anna<br />
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P.S. You can also stick some (stolen) <a href="http://instagram.com/p/h6svsPydLh/">Starbucks straws</a> in these Gingerbread latte cupcakes if you're feeling lazy. Still looks fancy pants! <br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-7493687957309294712013-12-10T09:15:00.001-08:002014-12-07T22:32:27.885-08:00Chocolate Covered Gingerbread Madeleines <div class="separator" style="clear: both; text-align: center;">
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I do this thing every year where I decide to <a href="http://instagram.com/p/hCtzbEydOc/">vacation </a>during the month of November. It's awesome because I get to to escape the city and the mundanes of daily life and sneak away for one last sun kissed tan in before the sun goes away for four months. It's awful because I come home, catch a cold, have to wear pants because it's dropped 20* and oh look it's December! I have no idea where November went this year... one minute I was on a boat in the Bahamas, the next I was back in the states, downing Gingerbread lattes, shopping for <a href="http://instagram.com/p/hffVxOSdO4/">Christmas mugs </a>at Target and planning fancy holiday outfits.<br />
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When it came time to decide what to bring to my friend <a href="http://www.myfeelingstastelikecupcakes.com/search/label/baking%20date">Rachelle's </a>cookie exchange -- while wearing my favorite hot pink fleece <a href="http://instagram.com/p/hWXsbkydJb/">gingerbread pajamas</a> and sipping gingerbread tea out of my gingerbread man mug mind you --it was no surprise that I went with something gingerbread. My first thought was my <a href="http://www.myfeelingstastelikecupcakes.com/2012/11/gingerbread-chocolate-chip-cookies.html">gingerbread chocolate chip cookies</a>. They're easy to make. I've made them before. But that seemed too boring for a cookie exchange. Then I thought about how easy madeleines are to make and contemplated making some of those instead -they just look fancy. While debating the hard question of which cookie to bake, I came to the realization that instead of <i>choosing </i>between the two, I could <i>combine </i>the two. Hashtag Cookie Genius.<br />
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Taking a page from the <a href="http://www.myfeelingstastelikecupcakes.com/2012/11/gingerbread-chocolate-chip-cookies.html">chocolate dipped orange madeleine</a>s I made last year, I finished these gingerbread madeleines with a dark chocolate drizzle. Gingerbread plus dark chocolate is one of my favorite holiday flavor combinations afterall. Remember the <a href="http://www.myfeelingstastelikecupcakes.com/2012/12/gingerbread-man-smores.html">Gingerbread S'mores Cupcakes</a>? <br />
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<b>Gingerbread Madeleines</b><br />
<span style="font-size: x-small;"><i>Adaptation <a href="http://www.createdby-diane.com/2013/11/gingerbread-madeleines.html">Source</a>.</i></span><br />
<i><span style="font-size: x-small;">Makes 34. Bake at 375* for 7-8 minutes.</span></i><br />
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4 room temp eggs<br />
2/3 c. sugar<br />
1/4 tsp salt<br />
2 tsp vanilla<br />
4 tbsp molasses<br />
1 cup flour<br />
1/2 tsp baking powder<br />
1/4 tsp nutmeg<br />
1/2 tsp cinnamon<br />
1 tsp ginger<br />
1/2 cup unsalted butter melted and cooled<br />
1/2 cup dark chocolate chips<br />
(Optional: 1 cup mini chocolate chips)<br />
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<i>Directions:</i><br />
1. Whisk together flour, baking soda, nutmeg, cinnamon and ginger and set aside.<br />
2. In a stand mixer fitted with a paddle attachment, beat eggs on high for about three minutes. <br />
3. Add salt to the eggs, and then the sugar. Sugar should be added slowly over the course of five minutes by the spoonful. Eggs will become white and frothy. <br />
4. Add in vanilla and molasses and beat on high speed until fully incorporated.<br />
5. Stop the stand mixer and fold in flour and butter in additions, starting and ending with the flour. Mix until smooth.<br />
6. Scoop batter into butter and floured madeleine pan and bake for about 7 minutes.<br />
7. Melt chocolate in microwave for 30 second intervals, stirring in between. Scoop melted chocolate into a piping bag and decorate cookies once they are cooled.<br />
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Tip: Madeleines taste best 1-3 days after baking. This allows the butter flavor to really set in. <br />
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Do you know what taste's good with these? Gingerbread tea. In a gingerbread mug... lol. I'm totally that girl. <br />
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I apologize for my Gingebread Cheer. No not really.<br />
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Do you know what else you can do to these bad boys? Add in mini chocolate chips to the batter (about 1 cup) for EXTRA chocolately goodness. See?<br />
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How was the cookie exchange you may ask? Awesome. Who doesn't love a giant plate of cookies?<br />
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Or 10 plates of them. Don't worry we did more than just eat our weight in butter and sugar. We mixed up some royal icing and <a href="http://instagram.com/p/hrmB-iydGp/">decorated some sugar cookies</a> too. That counts as activity, right? <br />
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I have to bake again this weekend ('tis the season to get fat afterall). I'll try not to wear my <a href="http://instagram.com/p/hpl2RaydF5/">penguin pajamas</a> as I think of a cookie/cupcake because I don't want to find out what penguins taste like. =/<br />
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xoxo,<br />
Anna<br />
<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-26227567109441577072013-10-29T09:34:00.005-07:002013-10-29T09:34:56.664-07:00Oatmeal Pumpkin Spice S'mores Cookies <div class="separator" style="clear: both; text-align: center;">
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Oh hai guys. I'm just going to pretend that I have not been neglecting this blog for two months.<br />
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And what better way to break the ice than with Fall's It Flavor: Pumpkin Spice. </div>
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You know you love/hate it. It's everywhere. Ice cream, coffees, donuts, trail mix, pancakes, pop tarts, tea... It's out of control. Sometimes its overly sugary and disgusting, sometimes it's pumpkin spice heaven. I have had pumpkin pancakes that make it taste like fall exploded in my mouth. And I have thrown away an entirely full container of TJ's pumpkin spice chai tea latte mix that made my teeth hurt after one sip. It's a pumpkin spice gamble. </div>
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No gamble here, however. These Oatmeal Pumpkin Spice S'mores Cookies are not sugary and disgusting despite having so many components. The pumpkin is subtle, the dark chocolate not too bitter and the oats help to balance out the sweetness of the marshmallow glaze. Yes you heard right, these cookies will give you the taste of a sweet marshmallow glaze in every bite. </div>
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<b>Oatmeal Raisin S'mores Cookies</b></div>
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<i><span style="font-size: x-small;">Makes 25, bake at 350* for about 12 minutes.</span></i></div>
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<b>Cookies</b></div>
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1 c. flour</div>
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2 1/2 c. oats</div>
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1 tsp cinnamon</div>
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1/2 tsp salt</div>
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1/2 tsp nutmeg</div>
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1/4 tsp ginger</div>
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1/4 tsp cloves</div>
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1/4 tsp baking soda</div>
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1 1/2 c. light brown sugar</div>
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1/2 c. butter, room temperature</div>
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1 egg</div>
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1 tsp vanilla</div>
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1/2 c. pumpkin puree</div>
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1 c. dark chocolate chips </div>
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<i>Directions:</i></div>
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1. Sift flour, cinnamon, salt, nutmeg, ginger, cloves and baking soda together in a bowl.</div>
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2. In a stand mixer, cream butter and sugar together until fluffy, around 5 minutes. Add in egg and vanilla and beat until smooth. Add pumpkin puree and beat until smooth. </div>
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3. On low, slowly add flour mixture to wet mixture and continue mixing until fully incorporated.</div>
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4. Turn off stand mixture and fold in oats and chips by hand.</div>
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5. Scoop dough onto lined cookie sheets and bake until edges start to slightly brown. Remove from oven and let cook on a wire rack. </div>
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<b>Marshmallow Glaze</b></div>
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1 c. powdered sugar<br />
1 tsp milk<br />
3 tbsp butter<br />
1 c. mini marshmallows<br />
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<i>Directions: </i><br />
1. In a saucepan over low medium heat, melt butter completely.<br />
2. Add marshmallows and stir until melted into butter.<br />
3. Add milk and stir, remove from heat.<br />
5. Slowly add powdered sugar and whisk mixture quickly until no lumps remain.<br />
6. Pour over cooled cookies. </div>
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I made these for no other reason than because I still owed people cookies from my AIDS Walk fundraising that I started back in April. Ha. Hey, when it's hot it makes it really hard to bake. Alas, it is now late October and the last heat wave from our California Indian Summers seems to have left us for good. Chilly Fall mornings try to make me put on pants now. I'm resisting the pant wearing part of Fall, but the baking part? I think it's time to embrace it wholeheartedly. I don't mine wearing aprons (or awesome <a href="http://instagram.com/p/fbG2yzSdCB/">baking gloves</a>) one bit. </div>
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xo,</div>
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Anna </div>
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Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-33659947910989135872013-08-20T10:23:00.003-07:002013-08-20T10:42:41.911-07:00Chocolate Peanut Butter Rice Krispy Treats<div class="separator" style="clear: both; text-align: center;">
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A short, light post today. Just to prove to you all that I really like peanut butter.<br />
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I am not even kidding when I say that some days when I wake up and lie in bed trying to convince myself to get up and start my day, I only get up because I bribe myself with breakfast. FOOD<span style="font-family: inherit;">! Every single morning I spread peanut butter on top of a toasted whole wheat English muffin and it melts in the nooks and crannies and it is bomb. <a href="http://instagram.com/p/dKQR5NydAX/">Add a cup of coffee and I am one happy girl</a>. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">That's what I had for brekkie today. And then followed it up with a bar... or two of these bad boys. Peanut butter (creamy and crunchy), </span>chocolate<span style="font-family: inherit;">, cereal, marshmallows, caffeine, carbs? Those are all my food groups right? </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Chocolate Peanut Butter Rice Krispy Treats</b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="line-height: 16px;"><span style="font-family: inherit;">Ingredients:</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">6 cups Rice Krispy cereal</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">5 tablespoons butter</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">1/2 cup crunchy peanut butter</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">10 oz. bag marshmallows</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">1/2 cup peanut butter chips</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 16px;">1 1/2 cups semi sweet </span></span><span style="line-height: 16px;">chocolate</span><span style="font-family: inherit;"><span style="line-height: 16px;"> chips </span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 16px;"><span style="font-family: inherit;">Directions:</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">1. In a saucepan over low heat, melt butter completely but do not let boil.</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">2. Add in marshmallows, stirring frequently with a rubber spatula to prevent sticking.</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">3. Add peanut butter and stir until combined.</span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">4. Remove from heat and immediately add in rice krispy cereal. </span></span><span style="font-family: inherit; line-height: 16px;"> </span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">5. Scoop mixture into a 9 x 13 pan lined with wax paper. Pat down with a greased piece of waxed paper until smooth and even. Let set a few minutes. </span></span><br />
<span style="line-height: 16px;"><span style="font-family: inherit;">7. Melt semi sweet chocolate chips and pour over top of rice krispies. Let set a few minutes. </span></span><br />
<span style="font-family: inherit;"><span style="line-height: 16px;">8. Melt peanut butter chips and pipe on as much or little peanut butter on top of the </span></span><span style="line-height: 16px;">chocolate</span><span style="font-family: inherit;"><span style="line-height: 16px;"> chip layer as you'd like. I piped on chevron stripes just because I could. :) Let set. (You can speed up the process by putting these in the fridge for a few minutes. But be careful, too much time in the fridge and you won't be able to cut through the cereal! </span></span><br />
<span style="font-family: inherit;"><span style="line-height: 16px;">9. Enjoy!!!!</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 16px;"><br /></span></span>
<span style="font-family: inherit;"><span style="line-height: 16px;">I love the layered look of these, don't you? </span></span><br />
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Rice krispys treats have become my go to treat for when I am either too lazy or it's too hot to bake. I made some <a href="http://www.myfeelingstastelikecupcakes.com/2013/04/cookie-butter-rice-krispy-treats-with.html">cookie butter rice krispy treats</a> before, but thought I would try peanut butter out since that had been my original intention month ago. If you recall, I wanted to do peanut butter but a friend threw cookie butter in instead, giving me a mini heart attack in the process. So this was my redemption to myself.<br />
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Peanut Butter redemption is the best, by the way.<br />
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I owe so many people cookies it's ridiculous. So I shall be back soon.<br />
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xoxo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-89580510736847768932013-08-12T10:03:00.000-07:002014-09-22T16:54:29.314-07:00Thai Tea Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I have a real problem on my hands. It comes in a <a href="http://instagram.com/p/cNXGWMydDO/">plastic cup</a>, you push a giant straw through the top, it has tapioca pearls at the bottom, it is filled with iced milk tea and I just can't stop drinking it. Oh boba, you're exactly the kind of problem I like to have. Luckily all my friends have a similar problem. <a href="http://instagram.com/p/cS9LMJydOv/"> Boba parties</a>, yo.<br />
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And luckily-not-so-unluckily, <a href="http://www.justpandippo.com/">Pam </a>decided she wanted thai tea cupcakes for her birthday dinner this year. I say luckily because I got to make these bad boys. Iced thai tea is my favorite flavor! I say unluckily because when a pound bag of thai tea came to my doorstop I literally made my tummy hurt "testing" the flavor. <a href="http://instagram.com/p/cMqfViydJN/">I drank a lot of cups of tea</a>. I also felt the need to stop by a local Ice Creamery to try their <a href="http://instagram.com/p/b20cS0SdKs/">Thai Tea Iced Cream</a> for dinner. Twice. After the gym though! That makes it sound better, right? Or Worse? I'm just educating my palette, totally acceptable.<br />
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Before I get to the recipe or the flavors though, let's take a second and discuss these liners. I'm sure you can find them anywhere, but I found them at this adorable cake supply shop in Berkeley where they sell cupcake shaped spatulas, <a href="http://instagram.com/p/bwz5dvydKY/">SPRINKLES</a>, cookies, liners and anything else you may need. It's named <a href="http://www.yelp.com/biz/spun-sugar-berkeley">Spun Sugar</a> and I want to move in there. And I mean, orange scalloped liners? The only thing more appropriate for Pam would have been if they'd been lace, too.<br />
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To keep with the orange theme of the liners and the cupcakes themselves I had to make orange flowers to top them off. They were super simple to make. Just melt orange candy melts, pipe out some squiggly flowers on some wax paper and add a cluster of white pearl sprinkles in the center. As long as the candy melt is still soft, they will act as glue. Pop in the freezer for a few minutes to speed up the drying process. Way too easy.<br />
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<b>Thai Tea Cupcakes</b><br />
<i>Makes 24 cupcakes, Bake for aprox. 15 minutes. at 350*</i><br />
<i>Adapted from <a href="http://www.bowenappetit.com/2012/05/30/thai-iced-tea-cupcakes-with-condensed-milk-buttercream/">Bowen Appetit</a></i><br />
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2 cups whole milk<br />
1/4 cup condensed milk<br />
3/4 cup <a href="http://www.amazon.com/Por-Kwan-brand-Thai-Ice/dp/B000F959NO/ref=sr_1_1?ie=UTF8&qid=1376087874&sr=8-1&keywords=thai+tea+mixture">thai iced tea mix</a><br />
2 1/4 cups cake flour<br />
2 1/2 tsp. baking soda<br />
1/2 tsp salt<br />
2 sticks unsalted butter, room temp<br />
1 3/4 c. sugar<br />
4 eggs, room temp<br />
1/2 tsb vanilla extract<br />
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2 1/2 sticks unsalted butter, room temp<br />
1/4 block cream cheese<br />
3 cups powdered sugar<br />
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<i>Directions:</i><br />
1. In a small sauce pan/pot combine whole milk and condensed milk along with the thai mixed tea mix. Bring to a simmer, stirring occasionally.<br />
2. Remove from heat and cover with a lid, let seep for 10 minutes. Pour mixture through a fine sieve and let cool to room temperature. You will only use 1/2 a cup of the thai tea milk mixture. <br />
3. Whisk flours, baking powder and salt together in a bowl and set aside.<br />
4. In your stand mixer fitted with the paddle attachment cream butter and sugar together until fluffy. <br />
5. Add eggs in one at a time and beat until fully incorporated. Add in vanilla.<br />
6. Alternate add in flour mixture and thai tea milk mixture to the stand mixture, starting and ending with the flour.<br />
7. Scoop batter into lined cupcake liners and bake until done, around 15 minutes. Cool fully before frosting.<br />
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<b>Thai Tea Frosting</b><br />
2 1/2 sticks unsalted butter, room temp<br />
1/4 block full fat cream cheese, room temp<br />
1 tsp vanilla<br />
3 c. powdered sugar<br />
1/2 cup thai tea and milk mixture (see below)<br />
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Thai Tea and Milk mixture:<br />
3/4 cup condensed milk<br />
1/4 cup whole milk<br />
1 tbsp <a href="http://www.amazon.com/Por-Kwan-brand-Thai-Ice/dp/B000F959NO/ref=sr_1_1?ie=UTF8&qid=1376087874&sr=8-1&keywords=thai+tea+mixture"> thai iced tea mix</a><br />
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<i>Directions:</i><br />
1. Combine the two milks in a small saucepan/pot along with the loose thai tea and stir occastionally until mixture simmers (not boils). (8-10 minutes. )<br />
3. Remove from heat and cover pot with a lid and let seep and cool for an additional 10 minutes.<br />
4. Strain tea through a small sieve. (Note: Boiling and straining will reduce the liquid down by almost half. You should have 1/2 a cup.) Let the mixture cool to room temperature. <br />
5. In a stand mixture, cream butter and cream cheese together until fluffy on medium speed.<br />
6. Slowly add in the Thai Tea and Milk Mixture and continue beating.<br />
7. Add powdered sugar 1/2 a cup at a time and beat.<br />
8. Add vanilla in and beat until fully incorporated.<br />
9. Pipe onto cupcakes.<br />
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The frosting came out perfect. The cupcakes need one additional tweak -- which I have changed here. They should come out perfect... now ;) I especially like the color. A light orange color all around, with the smallest little specks from the tea leaves. Coupled with the other orange accents and I made Pam a happy girl.<br />
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I'm really proud of how pretty these came out. I was tempted to have Pam take pictures of them for me instead. But since it <i>was </i>her birthday and she was busy stuffing herself with pizza, I gave her a pass.<br />
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For the record, yes Pam gets her every birthday request granted. She is spoiled like that. I have no doubt she is already formulating ideas for what she wants next year.<br />
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And to no one's surprise I will leave you now... to go find some boba.<br />
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xoxo,<br />
Anna<br />
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P.S. <a href="http://instagram.com/p/cVSkJeydKk/"> MINIONS LIKE CUPCAKES TOO</a>! Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com5tag:blogger.com,1999:blog-4062190740028771481.post-50774519625200491412013-07-01T11:43:00.000-07:002013-07-01T11:43:09.413-07:00Oatmeal Cranberry White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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By the time I post this, I will have made these cookies three, <a href="http://instagram.com/p/ZyG9z4ydPO/">maybe four times</a>. They're that good. They're really just like my regular oatmeal raisin cookies but instead of raisins they have cranberries and white chocolate chips. So that obviously means they are delicious. Let's be honest though, what cookie is not delicious?<br />
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I don't understand people who don't like oatmeal raisin cookies. So naturally, I won't understand anyone who does not like this cookie, either. Dried fruit DOES have a place in sweet treats. It's no fatty <a href="http://instagram.com/p/aSQWKjydLv/">ice cream cookie sandwich</a>, but it <i>is </i>something important with a rightful place in my internet cook book.<br />
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<b>Cranberry White Chocolate Chip Cookies </b><br />
Makes 36, Bake at 350* for around 9 minutes<br />
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1 3/4 c. flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 tsp cinnamon<br />
1 tsp nutmeg<br />
1 c unsalted butter, room temp<br />
1 c sugar<br />
1 c brown sugar<br />
2 egg<br />
2 tsp vanilla<br />
2 1/2 c oats<br />
2/3 c dried craisins<br />
1 c white chocolate chips<br />
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Directions:<br />
1. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.<br />
2. Cream butter and sugar together in a stand mixer.<br />
3. Add in vanilla extract and egg and beat until fully incorporated.<br />
4. Add in flour mixture to batter.<br />
5. Fold in oats, then craisins, then the white chocolate chips<br />
5. Scoop out dough balls onto parchment lined cookie sheets and bake until edges are brown. DO NOT OVER BAKE! <br />
6. Let set on cookie sheet for 1-3 minutes and then place on cooling rack.<br />
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I made these for a pool party, for a park BBQ and just a few weekends ago I baked some batches as part of a fundraiser/bake sale for the upcoming San Francisco Aids Walk on July 21, 2013. There's been stacks and stacks of cookies at my house lately.<br />
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I've been <a href="http://instagram.com/p/ZZkFLWydJg/">baking for a few weeks</a> now; a dozen cookies as a thank you to anyone who donates online to a good cause. If you'd like to donate please feel free to support me by clicking <a href="http://awsf2013.kintera.org/annahernandez">here</a>. You never know, you may get a delivery of cookies at your door step yourself. ;)<br />
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xoxo,<br />
AnnaAnnahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-4518093230224047202013-06-12T10:59:00.000-07:002013-06-12T10:59:20.356-07:00Fresh Strawberry Muffins with Cinnamon Oatmeal Walnut Almond Streusel<div class="separator" style="clear: both; text-align: center;">
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I feel guilty, opening up this text box and starting a new blog like I haven't been MIA for almost two months. Life blew up. Sorry? It doesn't mean I wasn't baking this whole time. If you follow me on IG you know I'm in the kitchen almost every weekend. I just didn't have time to blog about it all. Work, Life, Sunshine... all that got in the way of me blogging. Life has finally calmed down now, so I am able to play catch up. Starting with these muffins I made for my mom for Mother's Day... back in May.<br />
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I've mentioned before that I hate giving my mom any of my baking because she dislikes<i> </i>sweets and always says the same thing; "Too much sugar!". Drives me crazy. So she got something without any frosting or icing or chocolate. She got something full of strawberries.<br />
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Strawberries make me think of my childhood. Although I am not from Watsonville, growing up we had family there so I learned to walk in the strawberry fields. And one of my oldest memories is eating strawberries in the backyard after a summer rain, staring at the resulting rainbow. Yes, I'm serious that is an actual memory. I also had a puppy but she must have been elsewhere that day. In any case, it felt appropriate to make these for my mom. </div>
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<b>Fresh Strawberry Muffins</b><br />
Makes 15, Bake at 350* for 18 minutes<br />
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2 cups+ 2 tbls flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
2/3 cup sugar<br />
1 tsp cinnamon<br />
2 eggs<br />
1/4 cup oil<br />
2 tsp vanilla<br />
1/2 cup greek yogurt<br />
1 cup diced, floured, fresh strawberries<br />
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<i>Directions:</i><br />
1. In one bowl, mix dry ingredients together and set aside.<br />
2. In stand mixer bowl, add wet ingredients and stir until well combined.<br />
3. Add flour mixture to wet mixture, 1/2 c at a time and mix on low until well incorporated. <br />
4. Pour batter into lined muffin tins.<br />
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<b>Cinnamon Oatmeal Walnut Almond Streusel:</b><br />
2 tablespoons slivered almonds<br />
1/3 cup walnuts<br />
1/4 cup oats<br />
1/4 cup flour<br />
1/2 cup brown sugar<br />
1 tsp Cinnamon<br />
3 tablespoons melted butter<br />
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<b>Directions</b><br />
1. Mix together nuts, oats, flour, sugar and cinnamon.<br />
2. Melt butter and pour over mixture. Knead together. Mixture should be clumpy.<br />
3. Measure out 1 tablespoon of streusel and sprinkle directly on top of batter in muffins tins.<br />
4. Bake in oven for about 18 minutes.<br />
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I'm saving this recipe here and in my brain. I love this streussel topping on most anything but on top of muffins filled with fresh berries? Yum. Eat these warm, right out of the oven or warm them in the toaster oven first. You will be glad you did.<br />
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I promise I will be back sooner than 2 months from now. :)<br />
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xoxo,<br />
Anna<br />
<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com2tag:blogger.com,1999:blog-4062190740028771481.post-14945901237870985782013-04-30T11:38:00.000-07:002013-04-30T11:39:17.670-07:00Cookie Butter Rice Krispy Treats with Butterscotch & Chocolate Chips<div class="separator" style="clear: both; text-align: center;">
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"Why can't your feelings taste like rice krispy treats?"<br />
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No subtly between friends, right? So here you go, what my feelings taste like today: Cookie Butter Rice Krispy Treats, with both butterscotch and chocolate chips. Add a little extra chocolate on top for some flair, and add some shape for some class.<br />
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I'd actually never made rice krispy treats until this past February. Maybe because it doesn't require an oven? Maybe because I like to pretend I am super sophisticated and refined and usually rice krispy treats don't sound like they could be either. I was in charge of treats for a group outing and was too exhausted from life to bake anything so I decided to take a stab at some. I made the first batch at a friend's house. I asked if he had peanut butter and he took out a jar of cookie butter instead. I won't lie; I almost had a heart attack. I wasn't thrilled at him spooning globs of it into MY treats. But I allowed it. And it was a little magical. Because apparently it is not love (the so-called secret ingredient to all) but cookie butter which makes a good rice krispy treat. <br />
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Have you ever had cookie butter? It is seriously made from COOKIES. Speculoos cookies. When I recetly re-made these for the blog, I had to go back 3 times to Trader Joe's because people buy it all up as soon as they restock the jars and then they sell/mail overseas. I played hooky from work one day and went to TJ's at 10:00AM. I got the<a href="http://instagram.com/p/YN8w9cydD6/"> last one on the shelf</a>. I beat the hoarders! Hoorah. So I made them as soon as I got home. <br />
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As all rice krispy treats are, these are super easy to make but have tons of layers of flavors to them.<br />
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<b>Cookie Butter Rice Krispy Treats with Butterscotch & Chocolate Chips</b><br />
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Ingredients:<br />
6 cups Rice Krispy cereal<br />
5 tablespoons butter<br />
1/2 cup cookie butter<br />
10 oz. bag marshmallows<br />
1/2 cup butterscotch chips<br />
1/2 cup chocolate chips (Optional: 1/4 cup more for drizzling)<br />
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Directions:<br />
1. In a saucepan over low heat, melt butter completely but do not let boil.<br />
2. Add in marshmallows, stirring frequently with a rubber spatula to prevent sticking.<br />
3. Add cookie butter and stir until combined.<br />
4. Remove from heat and immediately add in rice krispy cereal. <br />
5. Fold in chocolate and butterscotch chips.<br />
6. Scoop mixture into a 9 x 13 pan lined with wax paper. Pat down with a greased piece of waxed paper until smooth and even.<br />
7. Let sit for a few minutes. Then use your choice of cookie cutter to cut out shapes. (I used a flower.)<br />
8. Drizzle melted chocolate over cut out treat, if desired.<br />
9. The scraps are totally up for grabs. <br />
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When you add the chips in, they get a little melty. It's not too bad with the butterscotch, but a bit messy with the chocolate. So you may just want to drizzle more chocolate on top.<br />
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Now I have half a jar of cookie butter left. I can either make something else with it, or eat it by the spoonful. I haven't decided which of those options I'm going for just yet.<br />
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xoxo,<br />
Anna<br />
<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-3976293400703372622013-04-21T23:30:00.000-07:002013-09-30T16:59:56.896-07:00b.patisserie Review & Brownie Cookies<div class="separator" style="clear: both; text-align: center;">
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Hi friends. Sorry I have been quiet lately. I have been pretty busy eating pastries and packing on the pounds. That sentence is hilarious (not hilarious) because it's 100% true. Yes, I have been baking a lot the last few weeks but I have been eating a lot more baked goods than normal. A lot. People keep BRINGING me things and I can't say no. And I really, really, really couldn't say no when my company's president walked through the door with a box of pastries from b. patisserie for me. Yes, a box for <i>me</i>. To myself.<br />
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<a href="https://www.facebook.com/b.patisserie">b. patisserie</a> is a new bakery that opened in San Francisco a few weeks ago. The pastry chef is Belinda Leong. She bakes <b>MAGIC</b>. There's no way to describe it but magic. I first had her infamous kouign amann last fall at an underground food market. There was frozen custard in the middle of it so it was delicious for sure but the pastry was the star. I had to find out what it was, who made it and of course how to pronounce this "<a href="http://en.wikipedia.org/wiki/Kouign-amann">kouign amann</a>" thing. Because it really was amazing - life changing and I have honestly stalked her since. You can read the many good reviews <a href="http://blog.zagat.com/2013/03/the-10-hottest-new-restaurants-in-sf.html#.UUdVA4usZsE.twitter">here</a>, <a href="http://sweets.seriouseats.com/2013/03/first-look-b-patisserie-san-francisco.html">here</a>, <a href="http://www.yelp.com/biz/b-patisserie-san-francisco-2">here</a>... the list goes on. <br />
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When I found out she was opening up her own bakery and I would be able to get those bad boys with so much more ease, I was ecstatic. I told everyone, including my co-workers. I also whined a little (a lot) about how far and inconvenient it is from work. (I may work in the city but I only know how to get to the ballpark to see my<a href="http://instagram.com/p/X6BkjXydGP/"> Giants</a> on MUNI, nowhere else. ) Which is why despite my excitement, I dragged my feet at actually visiting the shop. I still have to! I must. There are too many friends with sweet tooths that I plan to bring here. The shop has a macaron tree. A MACARON TREE. How can I not go?<br />
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In any case, I was brought back the delicious kouign amann - think of a croissant but sweeter. The sugar actually pools inside the middle of the pastry. It's divine.<br />
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And a raspberry grand macaron. Yes, it tastes as good as it looks. It's about 3x the size of your average macaron. That's why it's a <i>grand </i>macaron.<br />
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Best macaron I have ever had. The fresh raspberries totally make the treat. I wish I had one right now. So did my little <a href="http://instagram.com/p/X_c4c6ydDP/">kitchen mascot</a>, Andy. I didnt give him any though. (Meet<a href="http://instagram.com/p/XbeMz5SdMZ/"> Cupcake Andy</a>. He likes sweets. He's <a href="http://instagram.com/p/X_cL2PydCg/">as big as a grand macaron</a>.)<br />
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What does this have to do with cookies you may ask? Well, while amiss my stalking the poor pastry chef online I stumbled upon a link to a recipe of hers featured in <a href="http://www.foodandwine.com/">Food & Wine</a>. Brownie Cookies! They're cookies but they taste JUST like brownies. I printed out the recipe immediately and made no adjustments to the recipe. I have some tips, of course I have tips, but no adjustments. <br />
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THESE ARE SUPER CHOCOLATEY. You have been warned. If you don't like chocolate, I can see how they could turn you off. But if you love chocolate like me, then YUM. A tall glass of milk next to you is recommended though. :) <br />
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<b>Brownie Cookies</b><br />
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<i>From b. patisserie pastry chef Belinda Leong, <a href="http://www.foodandwine.com/recipes/chocolate-brownie-cookies">as found in Food & Wine</a></i><br />
<i>Makes 3 dozen, bake at 350% for 10 minutes.</i><br />
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Ingredients:<br />
1 pound semisweet chocolate, chopped<br />
4 tablespoons unsalted butter<br />
4 large eggs, at room temperature<br />
1 1/2 cups sugar<br />
1 teaspoon pure vanilla extract<br />
1/4 teaspoon salt<br />
1/2 cup all-purpose flour, sifted<br />
1/2 teaspoon baking powder<br />
One 12-ounce bag semisweet chocolate chips<br />
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Directions:<br />
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1.In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring until smooth. <br />
2. In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes.<br />
3. Beat in the vanilla and salt.<br />
4. Using a rubber spatula, fold in the melted chocolate.<br />
5. Fold in the flour and baking powder.<br />
6.Stir in the chocolate chips.<br />
7. Scrape batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.<br />
8. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.<br />
9 .Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.<br />
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See below for what the cracks looks like. This is okay. It means the delicious is trying to break through!<br />
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My tips to you is to melt the chocolate very carefully, make sure that the water does not boil or hit the bottom of the bowl to prevent your chocolate from seizing. Also, when it says to work in batches that means that the dough is very very melty. There is hardly any flour in these, so keep it in the freezer in between your batches. Also, bake them exactly as directed. Lots of cookies will taste okay or even better slightly under cooked but not these. Make sure the tops are cracking to prevent having raw cookies. <br />
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I brought them into work and they were gone by 11:00AM. They called me a cookie monster.<br />
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Do you see the compact chocolaty goodness in there? Yeah, I do too. <br />
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So in summary, because Yes I am aware that I ramble, make these cookies if you love chocolate and have a tall glass of milk. And go to b. patisserie right now. Just make sure "right now" is before 11:00 AM because they run out of pastries fast. The first time my co-worker went, it was 1:00 PM and all she could bring me back was their business card. Don't make the same mistake. Unfortunately, it is not edible so it cannot satisfy your sweet tooth. <br />
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xoxo,<br />
Anna<br />
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Update July 2013:<br />
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I went!!! And it was Amazing. The Macaron tree had changed over to Summer already.<br />
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The details are actually pretty amazing on this tree. I was impressed.<br />
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I pined after the pretty yellow chairs.<br />
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Stared open mouthed at the stack of FRUIT filled Kouigns.<br />
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And then enjoyed a pastry... or two WITH a cup of coffee. All is well with the world!!!<br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-38906927475171187002013-03-27T10:37:00.000-07:002013-03-27T10:37:32.999-07:00Carrot Cupcakes with Marshmallow Bunny Toppers<div class="separator" style="clear: both; text-align: center;">
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I went to Target earlier this month and bought a bag of bunny shaped marshmallows. I also bought a bag of <a href="http://instagram.com/p/XSPv2mydDL/">Haribo gummi bunnies </a>(who knew they existed?). Yup, my love of bunnies has been going strong. I have only found use for the marshamallows thus far. This means that I will be eating a whole bag of gummi bunnies soon. And I guess I HAVE to eat the leftover adorable bunny marshmallows too, right? I don't believe in wasting time. Or candy. Welcome to eat like an easter rabbit month here at My Feelings Taste Like Cupcakes Headquarters. :) All bunny, all the time. I'm totally wearing rabbit ears as I type this*. <br />
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You saw my post from earlier this week, my<a href="http://www.myfeelingstastelikecupcakes.com/2013/03/rabbit-food-carrot-cupcakes-in-jar.html"> cupcakes in a jar</a>? Well I made more cupcakes than I had jars. Cupcakes sans jars are easier to distribute anyways. But I wasn't sure how to top them. I had some easter bunny sprinkles... but the frosting on these is so delicious that I didn't want to throw the flavors off balance with too much sugar.<br />
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And then I found the marshmallows in my baking cupboard. Just add toothpicks and it's so easy it's really frankly cheating. =x<br />
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But they look so adorable I don't care. I love the little guys hopping over mounds of cream cheese frosting, skipping over the walnuts with such ease. They're living the life! <br />
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They're the<a href="http://www.myfeelingstastelikecupcakes.com/2012/04/carrot-cupcakes-with-pineapple-cream.html"> same recipe as before</a>, obviously. Can't stress it enough, make these. The cupcakes are amazing. <br />
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Wouldn't you love to get him in your Easter basket?<br />
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No I lie, you want him and all of his bunny friends with you. What do you call that? A family? Not a herd, not a school... I'm googling now because I bet you're dying to know. You're welcome. <b> </b></div>
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<b>A COLONY</b>. YOU WANT A WHOLE COLONY OF EASTER BUNNY MARSHMALLOW CARROT CUPCAKES. Wow, my blog is educational now too. You are DOUBLE welcome.<br />
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Do you know who doesn't care about these cupcakes though? Poodles. Poodles do not care about cupcakes. They just care about getting in the way of my shots.<br />
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Happy Easter everyone! From me and my spoiled poodles. May you stay away from <a href="http://www.neatorama.com/wp-content/uploads/2011/04/2347160738_80369de88a.jpg">peep shows</a>. And may I stay away from that ENTIRE bag of gummy bunnies. <br />
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xoxo,<br />
Anna<br />
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*No I'm not. Or am I? <br />
<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-48321910948946934412013-03-24T20:46:00.001-07:002014-01-27T14:05:56.195-08:00Rabbit Food: Carrot Cupcakes In A Jar<div class="separator" style="clear: both; text-align: center;">
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I am having <a href="http://instagram.com/p/XPwTVxSdJV/">rabbit issues</a> this week. During Christmas, if you follow me in Instagram, you will remember that I was <a href="http://instagram.com/p/Tgcr5NydGi/">OBSESSED </a>with gingerbread men. And then with <a href="http://instagram.com/p/T2AfRrSdId/">foxes </a>on my clothes. This season it's bunnies. It started when I found these little Easter rabbit figurines (jax!) at Walmart. I had been wanting to make cupcakes in a jar for months and thought they'd work well for some special Easter treats. DIY, cute packaging, spray paint? Right up my alley.<br />
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I spray painted the seals white and the rims baby blue and glued the bunnies on top. I used smaller mason jars, the half pint glass ones. It took a few days to let the paint dry but it was a fun project! Purple or green would have been cute too. <br />
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What kind of cupcakes did I bake? Well my new motto <i>is</i> "eat like an Easter rabbit"! So I did. They're carrot cake cupcakes of course. Rabbits may eat carrots, but Easter Rabbits eat sugar, for sure. I used the same recipe last year, and still can't be happier with the taste and texture. Love the pineapple and the walnuts in the batter. You can <a href="http://www.myfeelingstastelikecupcakes.com/2012/04/carrot-cupcakes-with-pineapple-cream.html">go here to see the recipe</a>. <br />
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The frosting I changed up slightly, it's still pineapple cream cheese frosting but I used 2 tablespoons of pineapple-apricot preserves instead of pineapple juice. Either will work, but I liked the stronger flavor that came through by using the preserves.<br />
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Jar Assembly<br />
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1. Bake as directed, let cool completely & cut in half, horizontally. <br />
*If you don't wait for them to cool they will fog up your little mason jars. Be patient.<br />
2. Layer them into the jars: Cake, frosting, cake, frosting, cake frosting.<br />
*You can either fit one or one and half cupcakes inside one half pint jar, depending on how generously you frost.<br />
* I used a 1M tip and moved the jar as I squeezed. My tip to you is NOT to frost against the glass, but about 1/2 an inch away from it to keep it clean and pretty. When you put the cake on top, press down slightly and it will move the frosting to the edge. <br />
3. Before you place a cap over them, add additional garnish to the top of the jars.<br />
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I tied them off with white and gold baker's twine and included those little wooden ice cream spoons.<br />
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What child, or adult would not love getting one of these? Best part it that you can keep the jar once the cupcake has been eaten, and save it to store something else. That's a gift that keeps on giving right there.<br />
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This bunny is just TOO cute. I can't get enough of him. Or his little wooden spoon.<br />
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Happy almost Easter guys! You will get <a href="http://instagram.com/p/XNTdxpydEN/">one more Bunny post</a> out of me this week, so stay tuned!<br />
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xoxo,<br />
Anna<br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-74341064252874720342013-03-18T09:20:00.001-07:002013-03-18T09:43:03.558-07:00Banana Chocolate Butterscotch Muffins<div class="separator" style="clear: both; text-align: center;">
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Muffins might very well be just <a href="http://instagram.com/p/XAQAlLydJ-/">ugly cupcakes</a>, but that didn't stop one of my kickboxing instructors from eating three of these things. To be exact, he ate all three about 18 inches from my face, washing them down with a cup of coffee while somehow managing to add more weight to my machine, spitting out<span style="font-size: xx-small;"> (muffin crumbles)</span> instructions on proper form.<br />
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Seriously, that happened. Couldn't have made that up if I had tried.<br />
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The real reason I made these muffins was not to feed my instructor though, it was because I had three bananas staring at me from the counter that I had avoided eating all week long. I bought a prettier bunch before I finished the first and they looked much more appetizing. This meant that the poor bananas over ripened before my eyes each day. I had to do something with the sad fruit, so when I spotted <a href="http://www.thenovicechefblog.com/2013/01/nutella-banana-swirl-muffins/">this </a>recipe on my bff (<a href="http://pinterest.com/mochisowner/">pinterset </a>) well I knew I had something to work with!<br />
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<b>Banana Chocolate Butterscotch Muffins</b><br />
<i><span style="font-size: x-small;">Makes 18, bake at 350* for 15-18 minutes. </span></i><br />
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2 c. flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
3 medium over-ripe bananas, mashed<br />
1/2 c. granulated sugar<br />
1/2 c. packed brown sugar<br />
1 large egg<br />
1/4 c. vegetable oil<br />
2 tsp vanilla extract<br />
2/3 c. chocolate chips<br />
2/3 c. butterscotch chips<br />
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Directions:<br />
1. In a bowl whisk together the flour, baking soda, baking powder and salt and set aside.<br />
2. In your stand mixer on low, mix mashed bananas, granulated sugar and brown sugar. Beat in egg, vegetable oil and vanilla extract.<br />
3. Add flour mixture into the banana mixture slowly, 1/2 a cup at a time. Beat until smooth<br />
4. Scoop batter into pre-lined muffin pan, until 1/3 full. <br />
5. Melt chocolate chips in microwave oven, and while still in liquid form add 1/2 tablespoon to the batter and swirl with a toothpick. Repeat for all muffins.<br />
6. Scoop more batter into the muffin cavities, this time until 2/3 full.<br />
7. Melt butterscotch chips in microwave oven and while still in liquid form add 1/2 tablespoon to the top of the batter and swirl in with a toothpick. Repeat for all muffins.<br />
8. Bake in pre-heated oven until edges start to brown .<br />
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I made a few changes here and there, taking out the nuts (surprising, I know) and of course using butterscotch and chocolate chips.<br />
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I used butterscotch and chocolate chips on another project a few weeks back and fell in love with the combination. You will see it again from me, trust me. But isn't the swirl in the middle lovely and unexpected?<br />
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These are NOT overwhelmingly sweet. The banana flavor comes through right away, too. They are admittedly not the prettiest thing I have made, but at just under 200 calories a serving, they are not a bad way to start your morning at all. Plus they come together really quickly and easily. And if you want more chocolate, add 1 tablespoon instead 1/2 a tablespoon to the batter. Feel free to add the chocolate on top if you'd prefer to see the chocolate swirls there rather than in the middle. The butterscotch color gets a little lost in these, especially at the top but trust me you can taste it!<br />
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I packaged the rest of these up in brown paper bags and gave them out to a few friends. One advantage to muffins over cupcakes? Portability. No worrying about messing up the frosting here!<br />
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xoxo,<br />
Anna<br />
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Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com0tag:blogger.com,1999:blog-4062190740028771481.post-60638116674703701832013-03-05T09:16:00.002-08:002013-03-05T09:16:48.569-08:00Happy Unbirthday Funfetti Madeleines <div class="separator" style="clear: both; text-align: center;">
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I told you I loved sprinkles.<br />
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Do you know who else does? My dear friend Rochelle. <br />
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It's also NOT her birthday today. It's in 3 weeks. March 5th, March 25th - an easy mistake to make. One that I made when I baked these a few days ago. After I had taken pictures and packaged them up to mail to Philadelphia (our friendship is somewhat of a long distance romance), I double checked and saw that I was off by 20 days. Oops.<br />
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Oh well, who doesn't love cookies the month of their birthday anyways? And who doesn't love sprinkles? <br />
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These were super easy to make. Although I admit I might have used up the rest of this bottle of sprinkles on this project. Maybe if I hadn't used more than half the bottle a few weeks ago to <a href="http://instagram.com/p/Q3LWQ7ydPJ/">make myself a necklace</a> I would have had more. But I think this will do just fine for Unbirthday Funfetti madeleines. <br />
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<a href="http://2.bp.blogspot.com/-2EvZt0FsS7Y/UTU1bcK_PiI/AAAAAAAAKwo/kCsmZ_DTkFk/s1600/PicMonkey+Collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2EvZt0FsS7Y/UTU1bcK_PiI/AAAAAAAAKwo/kCsmZ_DTkFk/s640/PicMonkey+Collage2.jpg" width="640" /></a></div>
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<b><span style="font-family: inherit;">Funfetti/Sprinkle Madeleines</span></b><br />
<span style="font-family: inherit;">Bake at 350* for 8-10 minutes. Makes 30. </span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 16px;">1 1/2 sticks (3/4 c.) unsalted butter, melted and cooled, plus additional for brushing molds</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 16px;">1 1/4 c. sifted cake flour</span><span style="background-color: white; line-height: 16px;">1/2 tsp. baking powder</span><span style="background-color: white; line-height: 16px;">1/4 tsp. salt</span><span style="background-color: white; line-height: 16px;">3 large eggs</span><span style="background-color: white; line-height: 16px;">1 tsp. vanilla</span><span style="background-color: white; line-height: 16px;">2/3 c granulated sugar</span><span style="background-color: white; line-height: 16px;">1 tablespoon sprinkles, plus additional for sprinkling (ha). </span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; line-height: 16px;" /><i style="background-color: white; line-height: 16px;">Directions:</i><span style="background-color: white; line-height: 16px;">1. Melt butter in microwaveable bowl and set aside to cool. Brush on additional mixture onto madeline pans. (You literally brush it into the little crevices so that the cookies don't stick to the pan.)</span><br /><span style="background-color: white; line-height: 16px;">3. In mixer, beat eggs on high until foamy, add in vanilla. Add in sugar and beat until mixture triples in volume.</span><br /><span style="background-color: white; line-height: 16px;">4. Fold in flour to sugar/egg mixture, slowly and in additions until combined.</span><br /><span style="background-color: white; line-height: 16px;">7. Fill madeline pans with batter. Add a pinch of sprinkles to the top of the batter so that the colors remain prominent. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 16px;">2. Sift flour, baking powder and salt.</span></span><br />
<span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">5. Fold butter in.</span></span><br />
<span style="font-family: inherit;">6. Add tablespoon of sprinkles and gently fold in.</span><br />
<span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">8. Bake in oven.</span></span><br />
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She didn't complain one bit at the very early arrival of a package. I mean, would you? I can describe the fun colors for you, but you can see them. All I can really say is <b>SPRINKLES</b>. <br />
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<a href="http://4.bp.blogspot.com/-4YseHYGkMYE/UTU1ZwumpqI/AAAAAAAAKwc/Wz1Z8Am-d3k/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-4YseHYGkMYE/UTU1ZwumpqI/AAAAAAAAKwc/Wz1Z8Am-d3k/s640/IMG_0309.JPG" width="640" /></a></div>
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I've been chomping at the bit to make something with sprinkles. Maybe that's why I got too excited and forgot the date of her real birthday? Unfortunately though, this has not satisfied my urge what so ever. If you check out my<a href="http://pinterest.com/mochisowner/yummy-inspiration/"> pinterest</a> inspiration board you will see it overflowing with rainbows. All the<a href="http://instagram.com/p/WAkis6SdHt/"> Easter pastels</a> and colors at Target aren't helping either. Who knows what else I'll come up with between now and then? ;)<br />
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But for now, i'll leave you with these lovely madeleines made for an even lovelier girl . <br />
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<b>Happy Unbirthday Roch. </b>You are an amazing, intelligent, determined and strong woman. Thank you for being a constant inspiration in my life.<br />
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xoxo,<br />
Anna<br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com4tag:blogger.com,1999:blog-4062190740028771481.post-30778231074472023462013-03-01T07:40:00.000-08:002013-03-01T09:08:54.641-08:00Dark Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce [Giveaway]<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wKnEvsQ45fg/USHPL5TXd0I/AAAAAAAAKuk/xsvBufMbzVk/s1600/DSC_7124_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="http://1.bp.blogspot.com/-wKnEvsQ45fg/USHPL5TXd0I/AAAAAAAAKuk/xsvBufMbzVk/s640/DSC_7124_1024.jpg" width="640" /></a></div>
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I wanted to make something grown up. Now don't get me wrong, I like cutesy cupcakes and pretty cookies with frosting and sugar and hearts and stars and sprinkles... oh how I love my sprinkles. But I wanted to make something <i>really </i>grown up, something that tasted as rich and decadent as it looked. And this dark chocolate dessert certainly is all of that and more.<br />
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Bread pudding is delicious on its own but when you make it with croissants? It's buttery, flaky magic. <br />
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<a href="http://2.bp.blogspot.com/-Mxl8JFtfAdY/USHPNZN-JBI/AAAAAAAAKu4/87qg8G6gYzg/s1600/PicMonkey+Collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Mxl8JFtfAdY/USHPNZN-JBI/AAAAAAAAKu4/87qg8G6gYzg/s640/PicMonkey+Collage2.jpg" width="480" /></a></div>
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When you add a few cups of Nestlé® Toll House® Dark Chocolate Morsels? And throw in some amaretto liqueur, slivered almonds, a raspberry cream sauce AND amaretto infused whipped cream? <b>Life changing</b>. No really, consider your life changed. You are welcome.<br />
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<a href="http://1.bp.blogspot.com/-X7NWBIWLQ88/USHPNVucXlI/AAAAAAAAKu0/eWa9wwjANkM/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-X7NWBIWLQ88/USHPNVucXlI/AAAAAAAAKu0/eWa9wwjANkM/s640/PicMonkey+Collage.jpg" width="640" /></a></div>
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Can I offer you a spoon? Because I know I just made your mouth water. And I do apologize for that. (Kinda, not really.) To make it up to you though I'll give you the recipe so that you can make it on your own. <br />
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Check it out here, it is every featured on <a href="https://pinterest.com/verybestbaking/dark-chocolate-pinspirations/">Nestle's Pinterest page</a>!<br />
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<b>Dark Chocolate Amaretto Bread Pudding</b><br />
Ingredients:<br />
8 day old croissants<br />
1 1/2 c. heavy cream<br />
1/2 c. whole milk<br />
3/4 c. amaretto liqueur<br />
1 2/3 cups (10-oz. package) plus+ 1/2 c. Nestlé® Toll House® Dark Chocolate Morsels<br />
1/3 c. sliced almonds<br />
3/4 c. granulated sugar<br />
3 large eggs at room temp.<br />
1/4 c. unsalted butter<br />
Pinch of salt<br />
1/4 c. sliced almonds<br />
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Directions:<br />
1.Preheat oven to 350° F.<br />
2. Melt butter in large saucepan over medium low heat and add in heavy cream, milk and liqueur and stir until mixture<br />
starts to simmer, but does not boil.<br />
3. Add in 1 2/3 cups (one 10-oz. package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips<br />
are completely melted. Remove from heat and set aside.<br />
4. In a separate bowl, whisk eggs, sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate<br />
mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.<br />
5. Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in 1/2<br />
cup Nestle Toll House Dark Chocolate Morsels.<br />
6. Scoop croissants into a buttered 13 x 9- inch glass baking dish. Pour all of the remaining chocolate sauce over the<br />
croissants evenly and bake in a preheated oven.<br />
7. After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an<br />
additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.<br />
8. Top with a drizzle of Raspberry Cream Sauce and a dollop of Amaretto Whipped Cream.<br />
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<b>Raspberry Heavy Cream Sauce </b><br />
Ingredients:<br />
1/3 cup raspberry puree (6-oz. carton fresh raspberries)<br />
2 tbsp granulated sugar<br />
1 c. heavy cream<br />
1 tbsp flour<br />
1/4 c. unsalted butter<br />
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Directions:<br />
1. Melt butter in a large saucepan over medium low heat.<br />
2. Add in heavy cream, 1/3 cup raspberry puree, sugar and flour and cook, stirring constantly until sauce becomes<br />
thick and can coat the back of a spoon.<br /><br />
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<b>Amaretto Whipped Cream </b><br />
Ingredients:<br />
1 c. heavy cream<br />
2 tbsp granulated sugar<br />
1 tbsp amaretto liqueur<br />
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Directions:<br />
1. Mix heavy cream, sugar and liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment.<br />
2. Beat on medium speed until light and fluffy.<br />
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Make this for someone you <i>really </i>like. Or send this recipe to someone who really likes you and is willing to make it for you. Do whatever you have to do because <b>you must try this</b>. This is warm, melt in your mouth buttery croissant with intense dark chocolate and amaretto flavor. It is sweet but tangy raspberry cream sauce that compliments the chocolate just perfectly, with the added bonus of a very light but delicious whipped cream. You can't even imagine all these flavors in your mouth until you are a spoon full in. Then there's no stopping you. This is the dessert that you never knew you always wanted. </div>
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<b>And to help you even further, Nestle is helping me give away packages of Nestlé® Toll House® Dark Chocolate Morsels!</b> </div>
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Yours truly was hand-picked as one of only ten bloggers to enter their new<b> Nestlé® Toll House® Dark Pinspirations Contest. </b>This is what I came up with. </div>
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To get some of your own packages, all you have to do is go the campaign's Pinterest page and<span style="font-size: x-large;"> <a href="https://pinterest.com/pin/119697302568581175/">vote for my entry</a></span>. Then come back and leave a comment with your Pinterest username and email address on this post. </div>
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How do you vote for me? By repining and liking my dessert! <a href="https://pinterest.com/pin/119697302568581175/">Click here to go to the vote page</a>. Make sure that you are not pinning the pictures on this blog, but that you are pinning my dessert from their campaign's page. Repin and hit the little HEART icon. 'Cause yeah, I know you heart it too. </div>
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You can also get an additional entry if you subscribe to me on Google Friend Connect. Just do the same thing. Add me (or tell me that you already have me on GFC) and leave me a separate comment telling me so! So easy!</div>
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<a href="http://1.bp.blogspot.com/-ZJHcwTM_mF4/USHPL7gikrI/AAAAAAAAKug/V-kv_4_bZnM/s1600/DSC_7136_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-ZJHcwTM_mF4/USHPL7gikrI/AAAAAAAAKug/V-kv_4_bZnM/s640/DSC_7136_1024.jpg" width="640" /></a></div>
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The contest runs through March 30th. I will randomly select 50 winners and email you if you're a winner after that.</div>
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So <a href="https://pinterest.com/pin/119697302568581175/">repin</a> me! Share with your friends! And spread the chocolate -- i'll help!<br />
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xoxo,<br />
Anna<br />
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P.S. You can also follow me on <a href="http://pinterest.com/mochisowner/">Pinterest </a>here!<br />
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<br />Annahttp://www.blogger.com/profile/12498237842254360684noreply@blogger.com11