tag:blogger.com,1999:blog-10388186134186002892023-11-16T03:03:05.397-08:00The Bionic BakerDelicious recipes, charming commentary and lots of dirty dishes.Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-1038818613418600289.post-48416049460804791672015-02-20T16:47:00.003-08:002015-02-20T16:47:48.525-08:00EtsyI'm now almost two months into my sabbatical and I must say, it is pretty great. While I'm keeping myself somewhat busy with classes (I'll have a new post about that soon) I'm also exploring other things. One of them is opening a new <a href="https://www.etsy.com/shop/TwistedSplendor">shop on Etsy</a> to sell chainmaille jewelry. It makes my hobby seem a lot more serious, although partly it is just that one can only own so many chainmaille bracelets before it become ridiculous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNbIxhIhoWDcDA5OsFb5u51YDrldj7oaAmIZjoLFe4rImRV-Irs-kJijK4qCnO_hd5lKFAyJrObIY8_1FSLZUmC6iErNgs9isx1n3M-yfOud3JiTbwI80FangHsyx4wh69iEmln44D6E/s1600/IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNbIxhIhoWDcDA5OsFb5u51YDrldj7oaAmIZjoLFe4rImRV-Irs-kJijK4qCnO_hd5lKFAyJrObIY8_1FSLZUmC6iErNgs9isx1n3M-yfOud3JiTbwI80FangHsyx4wh69iEmln44D6E/s1600/IMG_1517.JPG" height="344" width="640" /></a></div>
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<a name='more'></a>I have been told that making chainmaille is a particularly nerdy pastime (meaning it fits in with all my other hobbies) so maybe selling my creations makes it slightly more respectable.<br />
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It has definitely been an interesting experience. I wasn't totally sure where to start since I'm not sure what the demand for chainmaille jewelry is. I decided to start with bracelets because it would require less initial investment of time and money and I could explore some different designs. I've made 10 bracelets that are all up on Etsy. My plan is just to see what happens and to maybe start exploring some more unique designs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopWlrBJVCzzU7qxkTIKct91GCGi1IJBrqp92fWErvjk9NSmMAjNPDoMFO7d3kgWkK2SFqZNRuqnvd2_lSmluI7FA7w1GUePxNlPbbhwCjD2RNgc4x9y7ytFLJE7MtCdQAnCgghgAMDnI/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopWlrBJVCzzU7qxkTIKct91GCGi1IJBrqp92fWErvjk9NSmMAjNPDoMFO7d3kgWkK2SFqZNRuqnvd2_lSmluI7FA7w1GUePxNlPbbhwCjD2RNgc4x9y7ytFLJE7MtCdQAnCgghgAMDnI/s1600/IMG_1430.JPG" height="440" width="640" /></a></div>
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I am really happy with how all the bracelets turned out. I think I have a good selection that does reflect my personal design aesthetic. However, I used standard weaves and a limited selection of rings sizes (to keep the cost down) and I think I could do a lot more variety. I also want to develop more of a unique aesthetic, perhaps incorporating some different items (costume jewelry, machinery, antiques) to have a bit of a steampunk feel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiikSmFKXpEc5PPuEvrqDNLqkZcg8O55n3t1Uto3cxxN9Adjb2ww4ew6XfDw1I-ewoo9sl-GorDbY4I7sPHXXv42q0q1seJZcbQ8WUK_AHwblqlEwfZAPkVtYQ0V1TD123RdHnOX_Tkk/s1600/IMG_1454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiikSmFKXpEc5PPuEvrqDNLqkZcg8O55n3t1Uto3cxxN9Adjb2ww4ew6XfDw1I-ewoo9sl-GorDbY4I7sPHXXv42q0q1seJZcbQ8WUK_AHwblqlEwfZAPkVtYQ0V1TD123RdHnOX_Tkk/s1600/IMG_1454.JPG" height="426" width="640" /></a></div>
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I had a lot of fun photographing my bracelets today. I set up a little makeshift light box on a T.V. tray in front of the window. On a side note, my boy friend had no idea what a T.V. tray was. Is that not a thing anymore? I got a set because we have a really low coffee table (actually a repurposed steamer trunk filled with board games) and if we have guests over there isn't anywhere to put drinks/snacks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x_Z8Sn3VKvrCrlwOx-6z0_pOQ2iVotpQx6tZrkGbdei0i59y55Dhyphenhyphenj1XEhWNMuEDtJcbTwVqXgmo0j6Mwn-kTGk5qSOjWFJlmLRQNPXIBXgfa5uo4UPyp8l3mkDkuieUQL8dQB1VUBo/s1600/IMG_1500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x_Z8Sn3VKvrCrlwOx-6z0_pOQ2iVotpQx6tZrkGbdei0i59y55Dhyphenhyphenj1XEhWNMuEDtJcbTwVqXgmo0j6Mwn-kTGk5qSOjWFJlmLRQNPXIBXgfa5uo4UPyp8l3mkDkuieUQL8dQB1VUBo/s1600/IMG_1500.JPG" height="444" width="640" /></a></div>
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So I collected a bunch of fabric scraps from various sewing projects (for example, this fabric above was used in a Princess Zelda Halloween costume) and took over a hundred pictures. That is something I've learned from all my food photography: if you take enough pictures one of them will be good. It was super satisfying to see the final pictures looking rather professional. Now I just have to sell one and I'll feel especially accomplished!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWvloAKUzwA3pxuRPj2MzB606O0Toa2IGW2D7JKzNmjk_LRiIK-UALlWbVDX0D95nEuXGNaptL93QtjOUJ6wvlQ3lF9gy1gwZIpAxFhLubRKfqJ7nHtJr11ukOL7ZoBkGjiVN6tAWuVI/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWvloAKUzwA3pxuRPj2MzB606O0Toa2IGW2D7JKzNmjk_LRiIK-UALlWbVDX0D95nEuXGNaptL93QtjOUJ6wvlQ3lF9gy1gwZIpAxFhLubRKfqJ7nHtJr11ukOL7ZoBkGjiVN6tAWuVI/s1600/IMG_1487.JPG" height="492" width="640" /></a></div>
Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-28437679656433395222015-02-15T09:44:00.000-08:002015-02-15T09:44:01.362-08:00Feta and Bacon Frittata<script language="JavaScript">
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This is another recipe from the <a href="http://www.bionicbaker.com/2015/02/cookbook-review-smitten-kitchen.html">Smitten Kitchen Cookbook</a> but I thought it deserved its own post. It would be an excellent addition to any brunch but was easy enough to make on a lazy Saturday morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK4fAhTwmEwTIOcy22O88CumqnTN_d4y-4dmFHuuP7cFUu5XOzEHExGMj74VV20NsOU9bnpIU1cYwwKTtsYL5yk3viR34Y75PnMfnSe-go-Sbv-iCqC1X3Sp00bHfTnRgWC_1TxAoaEQ/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK4fAhTwmEwTIOcy22O88CumqnTN_d4y-4dmFHuuP7cFUu5XOzEHExGMj74VV20NsOU9bnpIU1cYwwKTtsYL5yk3viR34Y75PnMfnSe-go-Sbv-iCqC1X3Sp00bHfTnRgWC_1TxAoaEQ/s1600/IMG_1294.JPG" height="426" width="640" /></a></div>
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A frittata is an Italian dish. "Frittata" means fried and refers to how the egg is cook. Now, it most typical refers to a dish with potatoes, similar to a Spanish tortilla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-tsY8TFxQgOCFjhcxJk5Tgm9Tb79YZXM_KpGZd0fRh9M61-jpceD9i1KXcMSAsaBAr5hJoArK5btCzPC4BQ85KwGYznGIvQRJ4do2iAclcj2Z-pPBnsk2-Il3i97J-rjT-RaGDTdYRA/s1600/IMG_1291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-tsY8TFxQgOCFjhcxJk5Tgm9Tb79YZXM_KpGZd0fRh9M61-jpceD9i1KXcMSAsaBAr5hJoArK5btCzPC4BQ85KwGYznGIvQRJ4do2iAclcj2Z-pPBnsk2-Il3i97J-rjT-RaGDTdYRA/s1600/IMG_1291.JPG" height="426" width="640" /></a></div>
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The flavors of the bacon and feta, both strong and salty, made this frittata very savory and rich. Frittatas are one of those great dishes that allow for infinite variation. Try adding more vegetables; I think this one would have been great with mushrooms or spinach. Switch up the cheese with parmesan or cheddar. Try it with sausage or ham or leave the meat out entirely. It is hard to go wrong!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zz8xv7SqV0qNUgwXrosJu2E_Ikz31Dmzy6uj0OUuktBndMdO0HtzNXF_5UbW6YQgIPps0tx0kFDqfN0q_fnseoG4EjcOKSeA1eiUiACEi10mcUt_7YV-wYlShYZAaQLCUWPXoU0IdtU/s1600/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zz8xv7SqV0qNUgwXrosJu2E_Ikz31Dmzy6uj0OUuktBndMdO0HtzNXF_5UbW6YQgIPps0tx0kFDqfN0q_fnseoG4EjcOKSeA1eiUiACEi10mcUt_7YV-wYlShYZAaQLCUWPXoU0IdtU/s1600/IMG_1297.JPG" height="426" width="640" /></a></div>
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<h2>
Feta and Bacon Frittata</h2>
3 tbsps olive or vegetable oil<br />
1 3/4 pounds Yukon Gold potatoes<br />
1/2 tsp salt, plus more for roasting the potatoes<br />
Freshly ground black pepper<br />
1/4 pound bacon, thick-cut<br />
1/2 bunch scallions, trimmed and thinly slices<br />
2/3 cup crumbled feta<br />
6 large eggs<br />
2 tbsps milk or cream<br />
1. Preheat oven to 400 degrees Fahrenheit. Coat a roasting pan or baking tray generously with oil, about 1 to 2 tablespoons. Peel potatoes and cut them in 1/4-to-1/2-inch slices, and then halve them lengthwise into half-circle shapes. Pile them in the repaired pan and generously season with salt and pepper. They do not need to be in a single layer.<br />
2. Roast potatoes for 30 minutes or until potatoes are mostly cooked. Toss potatoes once halfway through. Let cool slightly.<br />
3. Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Drain on paper towels and crumble.<br />
4. Add an additional tablespoon of oil to the bacon drippings in the pan and reheat it over medium heat. Swirl the oil and drippings around in the pan and up the sides to coat it fully.<br />
5. Arrange the roasted potatoes in your skillet. Scatter the bacon, then scallions and feta over the potatoes.<br />
6. Whisk eggs with milk, 1/2 tsp salt, and several grinds black pepper in a medium bowl. Pour egg mixture over the potatoes.<br />
7. Cover skillet with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes, or until puffed at edges and set in center.
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Recipe from <a href="http://smittenkitchen.com/book/">Smitten Kitchen Cookbook</a><br />
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-33371939664354105422015-02-05T17:52:00.001-08:002015-02-05T17:54:13.016-08:00Tapas Party<script language="JavaScript">
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<span style="font-family: inherit;">Now that I'm not working, I'm definitely not getting out as much. I have to be a lot more proactive about seeing people. So I decided to have friends over on a Friday night for a little tapas party.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop1LkIp2VEPuQrZcj2143a7osQ01o3WPzZdDatZuI7NstVFpm054MHwgN84mtXxwEroVMPgYP2CtMfzpsYgNBIXauBHyWzCAHo6jp-wGDFR6-xshtJ6ZarxBcermAZNWz0eHTShXq6Ko/s1600/IMG_1284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop1LkIp2VEPuQrZcj2143a7osQ01o3WPzZdDatZuI7NstVFpm054MHwgN84mtXxwEroVMPgYP2CtMfzpsYgNBIXauBHyWzCAHo6jp-wGDFR6-xshtJ6ZarxBcermAZNWz0eHTShXq6Ko/s640/IMG_1284.JPG" /></a><br />
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<a name='more'></a>Now, I am notorious for over doing it a bit in the party planning and then being pretty stressed and not getting to enjoy my own party. To avoid that, I tried to keep it simple and only cook a few things myself.<br />
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The advice that I followed, which came from Deb Perelman's <a href="http://www.bionicbaker.com/2015/02/cookbook-review-smitten-kitchen.html">Smitten Kitchen Cookbook</a> was to focus on one big piece de resistance. I decided mine would be bacon-wrapped dates stuffed with parmesan. They were a huge hit and super quick.<br />
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To fill out the rest of the snacks I had Manchego cheese, quince jam and crackers (along with Serrano ham, not pictured). Next is Marcona almonds and olives. I found some delicious looking roasted tomatoes along with the olive bar so I put those on toasted baguette slices that I had rubbed with garlic and brushed with olive oil. And of course some delicious sangria.
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<div id="printReadyBaconWrappedDates">
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<h2>
Bacon-Wrapped Dates</h2>
INGREDIENTS<br />
24 deglet noor dates, pitted<br />
1/4 lb Parmigiano-Reggiano<br />
24 3-inch strips of very thinly sliced bacon<br />
DIRECTIONS<br />
1. Preheat the oven to 400 degrees Fahrenheit. Using a small paring knife, cut a small slit across the length of each date. Cut the cheese into approximately 1/2-inch-by-1/4-inch rectangles. Insert a piece of cheese into each date.<br />
2. One by one, lay a strip of bacon down, place a date at the end of the strip and then carefully roll the date along the bacon strip, wrapping it tightly. Place the bacon-wrapped dates on a roasting rack set in a baking sheet. Roast for 10 to 15 minutes, until golden brown and crispy on the outside.<br />
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Recipe from <a href="http://www.epicurious.com/recipes/food/views/Bacon-Wrapped-Dates-with-Parmesan-51204410">Epicurios</a>
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<h2>
Sangria</h2>
INGREDIENTS<br />
2 apples<br />
2 oranges<br />
1/2 cup brandy (I used apple brandy)<br />
1/4 cup orange liquor (I used Cointreau)<br />
1 (750-ml) bottle red wine<br />
2 - 3 cups sparkling water, chilled<br />
DIRECTIONS<br />
1. Cut up the oranges and apples into thin slices, leaving the peels on. Place fruit in a pitcher.<br />
2. Add brand, orange liquor and wine. Stir to combine.<br />
3. Cover and refrigerate for at least 4 hours, preferably overnight.<br />
4. When ready to serve, top off the sangria with sparkling water. Stir gently to combine. Scoop a few pieces of fruit into each glass when serving.<br />
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Recipe from <a href="http://www.thekitchn.com/how-to-make-sangria-cooking-lessons-from-the-kitchn-203517">"the kitchn"</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-74987394337314314622015-02-03T14:48:00.001-08:002015-02-03T14:48:47.064-08:00Cookbook Review: Smitten Kitchen<script language="JavaScript">
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This is another cookbook from a food blogger, Deb Perelman at <a href="http://smittenkitchen.com/">Smitten Kitchen</a>. This <a href="http://www.amazon.com/Smitten-Kitchen-Cookbook-Deb-Perelman-ebook/dp/B007WKEM8C/ref=sr_1_1?ie=UTF8&qid=1422755754&sr=8-1&keywords=smitten+kitchen">cookbook</a> has already proven itself in that I have cooked a number of things out of it (and not only from the dessert section). Incidentally, I often judge cookbooks by the size of their dessert section and this one is doing pretty well at 30%. I think the largest dessert section I've seen was the William-Sonoma Holiday one my mom has, which had to be like 45% desserts (which is really what the holidays are about.<br />
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But back to this cookbook. The recipes are much more comfort food based than <a href="http://www.bionicbaker.com/2015/01/cookbook-review-super-natural-every-day.html">Super Natural Every Day</a>. One of the recipes I loved (but failed to photograph) was Sweet Peas and Shells Alfredo; rich, creamy, definitely not for the calorically conscious. Actually, I really enjoyed all the recipes I tried. It is clear the book is aimed at every day cooking, not a lot of fancy, hard-to-find ingredients and not a lot of really daring or out-there recipes. I highly recommend this book, especially if you're looking to expand your weeknight repertoire but if you're looking for ideas for an elaborate dinner party this might not be the book for you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lA2CpMosBl4Xvmq-j6pb4FYY69EywRrDRkFzu8E_aj5D67X51BNWWxdzTEM_Wv8rkRGq90VbeAAUsYTKe_6mzLRkb8ksb0EZ1MVj1pZMbnXOMtlOUNZuEfR1BbxteHBLofwJUq4v7GY/s1600/IMG_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lA2CpMosBl4Xvmq-j6pb4FYY69EywRrDRkFzu8E_aj5D67X51BNWWxdzTEM_Wv8rkRGq90VbeAAUsYTKe_6mzLRkb8ksb0EZ1MVj1pZMbnXOMtlOUNZuEfR1BbxteHBLofwJUq4v7GY/s1600/IMG_1301.JPG" height="522" width="640" /></a></div>
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<a name='more'></a>In addition to the pasta, I made a Margherita pizza recipe. It wasn't the best pizza I've made but it wasn't bad either. I also made the above, tomato shortcakes. This is a chive biscuit with tomatoes and whipped goat cheese. I added the bacon for additional flavor and to make it more filling. I think that if I had made it when tomatoes were in season and had gotten really fresh ones, it would have been a lot better. As it was, without the bacon it was just a little bland and unsatisfying.<br />
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The other thing I noticed about this cookbook after making multiple recipes from it in the same week, was the overall tone, which is very conversational, friendly and self-deprecating. However it went from fun to a little bit annoying pretty quickly. It came off as trying to hard to get the reader to like her and to seem like a down-to-earth, normal home cook. Look, you don't have to be quite that self-deprecating, you have a wildly successful blog and have published a cookbook.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_7dTMmUoHF7SLYEIoLmcfETZLQCRYn8hQaRMGI9iMAgD_IjvCXWHkavfhVLlZzlQjTFvzmy39McgdKE-l10XfbFburXEth90cJ6750Y19Ti2QzWAtBaemy0dA71aevHuiCUeki1yhoQ/s1600/IMG_1283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_7dTMmUoHF7SLYEIoLmcfETZLQCRYn8hQaRMGI9iMAgD_IjvCXWHkavfhVLlZzlQjTFvzmy39McgdKE-l10XfbFburXEth90cJ6750Y19Ti2QzWAtBaemy0dA71aevHuiCUeki1yhoQ/s1600/IMG_1283.JPG" height="426" width="640" /></a></div>
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There were two recipes that really stood out from the ones we tried. The fritata was such a hit that I'm going to be giving it its own post. The other was these turkey meatballs. This recipe has made its way into my regular rotation. It is easy, tasty and healthy. It calls for sumac, which I couldn't find. It has a fruity-tart flavor. Instead, I used smoked paprika which has a sweet and smokey taste. It also calls for Aleppo pepper (which is similar to Ancho chili pepper). The author also suggests using ground lamb, which sounds amazing.</div>
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<div id="printReadySmittenKitchen">
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<h2>
Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad with Lemon and Sumac</h2>
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MEATBALLS</div>
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1 pound ground turkey</div>
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2/3 cup breadcrumbs</div>
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1/4 cup water</div>
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1 tsp salt</div>
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1 large egg</div>
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2 garlic cloves, minced</div>
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1/2 tsp cumin</div>
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1/2 tsp coriander</div>
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1/2 tsp Aleppo pepper</div>
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Pinch of cayenne pepper, or 1/4 tsp Aleppo red pepper flakes</div>
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2 tbsp sesame seeds, toasted</div>
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Olive oil, to coat pan</div>
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CHICKPEA SALAD</div>
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1 3/4 cups cooked chickpeas, drained and rinsed</div>
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Handful pitted green olives, thinly sliced</div>
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1/2 tsp ground sumac, plus more for garnish</div>
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Chopped fresh parsley</div>
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2 tbsp freshly squeeze lemon juice</div>
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1 small garlic clove, mince</div>
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Pinch cayenne pepper</div>
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1/4 tsp salt</div>
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Olive oil</div>
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DIRECTIONS</div>
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1. Preheat oven to 400 degrees Fahrenheit. Combine all of the meatball ingredients in a medium bowl with a fork, breaking up the clumps of meat until the ingredients are evenly distributed.</div>
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2. Form the turkey mixture into 1 1/2-inch, or golf-ball-sized, meatballs, and arrange them on a tray.</div>
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3. Heat a generous slick of oil in a large ovenproof sauté pan with a lid. Brown the meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned as they are quite soft. Transfer the meatballs to a paper-fowl-lined tray, and continue cooking in more batches until they are all browned.</div>
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4. Discard the oil and wipe all but a thin layer from the pan. Return all of the meatballs to the pan and transfer to preheated oven. Bake until internal temperature reaches 160 - 165 degrees (about 10 to 15 minutes).</div>
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5. While the meatballs are cooking, mix all the Chickpea Salad ingredients in a mid-size bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher, aiming for something like a coarse chop, with a few smaller bits to hold it together.</div>
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6. Dress the chickpeas with a drizzle of olive oil and stir to combine. Adjust seasoning to taste.</div>
</div>
</div>
Recipe from <a href="http://smittenkitchen.com/book/">Smitten Kitchen Cookbook</a><br />
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-33389509149071814702015-01-31T17:50:00.003-08:002015-01-31T18:48:32.222-08:00Spinach-Feta Scramble<script language="JavaScript">
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</script>This is the most frequent thing we make for breakfast (aside from cereal and protein bars). Mostly it is a Cory specialty. He'll usually put in red onions, spinach, cheese (or whatever we have) and always yellow mustard. Cory loves yellow mustard, which is weird to me because yellow mustard is not really very good and dijon mustard is amazing. But there's no accounting for taste (in mustards, obviously his taste in women is impeccable).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OTxOlg-rM2Lu7XAN6muRt0CYqmThzW5a9fvxpuwtAjVxymc7_7x-QGinj0WzF1K7FSigQPhyphenhyphenHf4S9RlOcsDjNtqBi-n_W5VyMcQUSLIMvGGuve9dtu2Igy1RNZIYFE7CAdx2abqwILY/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OTxOlg-rM2Lu7XAN6muRt0CYqmThzW5a9fvxpuwtAjVxymc7_7x-QGinj0WzF1K7FSigQPhyphenhyphenHf4S9RlOcsDjNtqBi-n_W5VyMcQUSLIMvGGuve9dtu2Igy1RNZIYFE7CAdx2abqwILY/s1600/IMG_1277.JPG" height="426" width="640" /></a></div>
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<a name='more'></a><br />
I was cooking out of the <a href="http://www.bionicbaker.com/2015/01/cookbook-review-super-natural-every-day.html">Super Natural Every Day</a> cookbook and one of the things I'd wanted to make was a spinach strata but then you had to make it the night before and, of course, that didn't happen. So on Saturday morning I was hungry and we had all these ingredients so I made them into a scramble (no yellow mustard). It turned out so good so I made it for breakfast Sunday was well. It is super simple but it is really super tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdZFwxWd864RfNoEyNl1RX167dIrym-J8xhfRN-eVktQnM0WGyr7gHQgYxvyx3xli49rQs-PhpMv7m5tncFWCTOrNsCD71ZFpjv4yDHEdhPueNq6o69q9C2Rnb9sXuX-gRMqSF1zI09A/s1600/IMG_1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdZFwxWd864RfNoEyNl1RX167dIrym-J8xhfRN-eVktQnM0WGyr7gHQgYxvyx3xli49rQs-PhpMv7m5tncFWCTOrNsCD71ZFpjv4yDHEdhPueNq6o69q9C2Rnb9sXuX-gRMqSF1zI09A/s1600/IMG_1280.JPG" height="438" width="640" /></a></div>
<br />
<div id="printReadySpinachFetaScramble">
<div style="text-align: left;">
<h2>
Spinach-Feta Scramble</h2>
INGREDIENTS<br />
4 tbsp thinly sliced red onion<br />
1 clove garlic, minced<br />
olive oil/cooking spray<br />
2 cups spinach<br />
6 eggs<br />
4 tbsp milk<br />
2 tbsp chives (or other fresh herbs)<br />
1/4 cup feta<br />
salt & pepper to taste<br />
DIRECTIONS<br />
1. Drizzle oil in pan or spray with cooking spray. Sauté onions over medium heat until soft.<br />
2. Add spinach and cook until just wilted.<br />
3. Whisk eggs, milk, chives, and salt and pepper. Pour over spinach.<br />
4. Crumble feta over eggs.<br />
5. Cook as you would scrambled eggs, using a spatula to push the cooked eggs from the edges to center of pan.
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-79122964947918962002015-01-28T16:13:00.000-08:002015-01-31T17:53:02.893-08:00Dress IllustrationsOf all my classes, the one that is hardest for me is fashion illustration. I am struggling a bit with both the "fashion" and the "illustration" aspects.<br />
<br />
While I love fashion in the personal sense (I like shopping and dressing up) I don't pay much attention in the broader sense. Perhaps also it is a bit too open ended and I have too many ideas. How can I possible pick just one design? And once I pick one, what if it looks terrible or boring after I spend a lot of time on it.<br />
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The illustration part is difficult too. I don't consider myself a bad drawer (except for I still can't get my faces to not be terrifying) but I know what good drawing is and mine is not it. It is frustrating when what ends up on the paper is not a fair representation of what is in my head.<br />
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The cure for both is clearly more practice, and luckily it is a lot of fun to draw. It is fun to turn an idea into something concrete and to play with how small changes can make a big difference.<br />
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<a name='more'></a><br /><br />
So last class, we were designing our own day wear dress. I wanted to take something a little girly (with puff sleeves and a collar) and make it a little more elegant and grown-up. What I ended up with was a waitress uniform. Seriously, all it needs is a frilly white apron and it is ready for a diner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8AcA0vaNseC5MtNpXrIQViDJDkEQi8d2VcJ4Bl9WEGuZ3d9y67rwlNN59ytBJaeJaIcWlV5_kJeLbRY7yptTB3mWsgeN7QrmI5VEK3E5iLXL72sp7Ot9We63Nemsl2pii9p_6gkuQfc/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8AcA0vaNseC5MtNpXrIQViDJDkEQi8d2VcJ4Bl9WEGuZ3d9y67rwlNN59ytBJaeJaIcWlV5_kJeLbRY7yptTB3mWsgeN7QrmI5VEK3E5iLXL72sp7Ot9We63Nemsl2pii9p_6gkuQfc/s1600/IMG_1285.JPG" height="400" width="312" /></a></div>
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What happened to my cute dress? The biggest problems I saw were the skirt and the sleeves. The sleeves were maybe a little long and the skirt to full and stiff. I shortened the sleeves and made the skirt a little smoother and less pulled in at the waist to give it a little more sleek silhouette. I also brought the neckline up a bit, since it looked a little low for something you could wear to work (except if your work is serving malteds). I also shortened the skirt a little.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAosGo093jDxz9nWS95-77zHDHC3R9Mr39eVQpGucfgP9Z5TRWMCqRK1V3sZnUQKcpqM-57mGiF6EpnOlPb97KpR7gD23s2J2l1s8IBkn4mYESWh0vpjxnOe1uZEjo2afgn-r3kYTOJQ/s1600/IMG_1289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAosGo093jDxz9nWS95-77zHDHC3R9Mr39eVQpGucfgP9Z5TRWMCqRK1V3sZnUQKcpqM-57mGiF6EpnOlPb97KpR7gD23s2J2l1s8IBkn4mYESWh0vpjxnOe1uZEjo2afgn-r3kYTOJQ/s1600/IMG_1289.JPG" height="400" width="340" /></a></div>
I think those small changes made a big difference and I am happier with this dress (although to with her tiny head and weird face). It would be further saved, I think, by the right fabric. It wouldn't look good in a stiffer cotton. I was thinking a swishier (it's a technical term) fabric, like silk. In fact, I think it would look especially cool in a partially sheer small polka-dot navy silk with a solid navy lining and white buttons.<br />
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I will keep practicing my drawing and will post anything I think is particularly good or interesting.Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-8803267799172037932015-01-26T15:04:00.001-08:002015-01-31T17:52:25.042-08:00Cookbook Review: Super Natural Every Day<script language="JavaScript">
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<br />
Now that I'm not working, I have a lot more free time and have started cooking more. I love baking but I am much better at baking dessert than at actually cooking dinner (I am also much better at eating dessert). I have more mixed feelings about cooking. Sometimes it is super fun and delicious, sometimes I make a huge mess of it.<br />
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As part of a way to help pick out recipes, I've started picking just one cookbook for the week and trying out several recipes from it. This week was <i>Super Natural Every</i> Day by Heidi Swanson. She also does the blog <a href="http://101cookbooks.com/">101 Cookbooks</a> which I really enjoy and have used before on this blog (<a href="http://www.bionicbaker.com/2011/08/sesame-tempeh-salad.html">Sesame Tempeh Salad</a>).<br />
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Overall, I like the cookbook. It is vegetarian and very focused on vegetables. For that reason, and the fact that it is very natural food/health focused, I found the dinners a little unsatisfying. I'm not interested in putting in a ton of work for "Dilled Green Beans with Seitan". The recipes were mostly straightforward but did have a tendency to require atypical ingredients, such as Pomegranate Molasses used in "Pomegranate-Glazed Eggplant with Tempeh".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1U4-qkGUmcziibMCfvVz6fjjAAtAtBFXkqP8qt8AeP_TjPriq5GV5zIjZoi5cdW80SDUkaN3W52Q3X6l6NdNtu6dOdjiRJWCZwB9AfDih8qlNKTOXVq4zmHbTJUTOC14mwefPEJy-og/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1U4-qkGUmcziibMCfvVz6fjjAAtAtBFXkqP8qt8AeP_TjPriq5GV5zIjZoi5cdW80SDUkaN3W52Q3X6l6NdNtu6dOdjiRJWCZwB9AfDih8qlNKTOXVq4zmHbTJUTOC14mwefPEJy-og/s1600/IMG_1274.JPG" height="444" width="640" /></a></div>
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<a name='more'></a>While not bad, the glaze was a little too sour. I also made a "Chickpea Stew" with saffron and yogurt. It did not turn out well. It may have been because I tried to add a little ground turkey but the broth didn't thicken and the texture was weird: whole chickpeas in a thin broth didn't create a cohesive dish. The flavor was also super mild and didn't come together.<br />
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However, there were some gems. The "Open-Face Egg Sandwich" was excellent, and super easy. It uses yogurt instead of mayonnaise. It calls for fresh herbs (I used chives) and rubbing the toast with fresh garlic. I think if you skipped either of these steps, you'd be disappointed as the egg + plain yogurt without them. I bet if you added chives and garlic toast to normal egg salad, it would also make it feel especially fancy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Rp7OLRCgAqdua_Lq5P7qeVrh0yXRh2Ev5HX3AED4qSLEqX1rwVJ16GzJ8NDEsTICo00BOHH-XD18knCW67qA5cDlqrAJcOYI7OfWoiaOUe4uyOLkd3sfKpSc4zuqNjXxUOS8tCNH318/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Rp7OLRCgAqdua_Lq5P7qeVrh0yXRh2Ev5HX3AED4qSLEqX1rwVJ16GzJ8NDEsTICo00BOHH-XD18knCW67qA5cDlqrAJcOYI7OfWoiaOUe4uyOLkd3sfKpSc4zuqNjXxUOS8tCNH318/s1600/IMG_1264.JPG" height="426" width="640" /></a></div>
<br />
The other recipe which went over really well was the "Weeknight Curry". I made some modifications to the recipe and added shrimp. I forgot about the rice until after I'd started the curry, so the veggies got a little overcooked but the flavor was amazing and it was a quick and easy meal to make (no picture though, sorry). I'll definitely make it again!<br />
<br />
<div id="printReadyWeeknightCurry">
<div style="text-align: left;">
<h2>
Weeknight Curry</h2>
<b>Ingredients</b><br />
1 1/2 tsps extra-virgin coconut oil or clarified butter<br />
1 yellow onion, chopped<br />
Fine-grain sea salt<br />
1 zucchini, cut into 1/2-inch pieces<br />
1 carrot, sliced<br />
2 tsps Massaman curry paste<br />
2/3 cup coconut milk<br />
10 oz shrimp, peeled & deveined<br />
1 bunch brocolini, chopped into about 1 inch pieces<br />
1/2 cup chicken broth or water<br />
<b>Directions</b><br />
1. Heat the coconut oil in a large pot over medium heat. Sit in the onion and a big pinch of salt. Sauté until the onion starts to become translucent at the edges, a couple of minutes.<br />
2. Stir in the zucchini and carrot and cook for 1 minute more.<br />
3. In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the vegetables are well coated.<br />
4. Stir in the remaining coconut milk. Bring to a simmer, then add the shrimp and brocolini. Cook until the shrimp is pink and the brocolini starts to lose its raw edge, about 5 minutes.<br />
5. Add the broth, stir and taste. If necessary, add salt a little at a time until the flavors in the curry really pop. The amount of salt will vary based on the saltiness of your broth (or if you used water).</div>
</div>
Recipe adapted from <a href="http://www.amazon.com/Super-Natural-Every-Day-Well-Loved/dp/1580082777/ref=sr_1_1?ie=UTF8&qid=1422313075&sr=8-1&keywords=super+natural+every+day+well-loved+recipes+from+my+natural+foods+kitchen">Super Natural Every Day</a><br />
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-70074509682916022942015-01-24T13:08:00.001-08:002015-01-31T17:52:47.373-08:00Hello again!It is a little embarrassing to see my last post beginning "Happy 2013" considering we are in 2015 now. However, we mustn't dwell in the past!<br />
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I started out this 2015 rather inauspiciously, being the most sick I have been in a very long time: fever, sore throat, headache, the whole shebang. I spent most of the very beginning of 2015 asleep.<br />
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Despite the poor start, I'm very excited for this year and it has some big changes for me. My last day at Amazon was on January 2 and I am now enjoying the freedom of being unemployed. I enjoyed my time at Amazon (not the least being the opportunity to meet a certain fellow developer) but was feeling unsatisfied. Maybe it is something like the 7 year itch (6.5 years in the tech industry), getting burnt out, or getting just not taking enough care of myself.<br />
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Rather than turn entirely into a slug, I decided to pursue something I've always been interested in but never had a chance to fully explore: costume design. I've always loved costumes and have been interested in making them (done sketches and things) since I was little. I enrolled in some sewing and fashion design classes to improve my skill and so far I am loving it. Getting an opportunity to be hands on, make things, and learn new skills is great.<br />
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Part of reviving this blog is to have a place to share what I'm working on, and hopefully hold myself accountable. I don't want this "sabbatical", as my mother is calling it, to be an extended vacation. Rather, I want it to be an opportunity to explore and accomplish things I didn't have time to before. To that end, I'm going to attempt to post at least once a week with what I'm working on. I promise there will be some baking related posts, for sure, but also more posts about my other projects. Since I am already behind (damn cold), here is a summary of the classes I am taking.<br />
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<b>Fashion Illustration</b><br />
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This class teaches the basics of a very specific type of drawing, which helps designers get ideas out of their heads and on to paper so they can better communicate with their clients or other people working on the design. It is a very stylized (almost cartoon-like) format but it is a lot of fun. Here is some of what I worked on in the first class.<br />
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<b>Draping</b><br />
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There are a couple of different ways designers make clothes. One way is to start with a dress form and pin fabric to it. This allows you to figure out where there needs to be more fabric and where you'll need to remove some (around the waist for example). You add darts where you want to pull the fabric in tighter, mark all this on the fabric, and then take it off and it will form the basis of the pattern. Here is the front bodice I worked on. The triangles are darts that will be sewn together, pulling the garment in at the side (to allow room for the bust) and at the waist.<br />
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<b>Sewing Technique</b><br />
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This is probably the most straightforward but also potentially most satisfying class. Basically we are just going through and learning about 20 different sewing techniques (different seams, hems, fastenings etc.). We get to put all our finished examples into a binder both as a helpful reminder of how to do each technique and also as part of a portfolio.<br />
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<b>Pattern Making</b><br />
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This is similar to draping; the goal is to be able to create a pattern for the garment you want to design. However, instead of working off a dress form, you're working with measurements and shaping tools on paper. Here is an example of moving a dart around a bodice front. All of these patterns would fit exactly the same, but will look different, allowing the designer to select the best to match a particular idea.<br />
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These classes are pretty basic so I haven't really gotten enough information to be able to really <i style="font-weight: bold;">do </i>anything with it, but I can see how it will begin to come together and I'm excited about it. Hopefully soon I'll be able to post actual things that I've made rather than what basically amounts to homework assignments.Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-52688675996954312222013-01-27T19:48:00.001-08:002013-01-27T19:48:24.849-08:00Lemon and Currant Brioches<script language="JavaScript">
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Happy 2013 everyone! I hope everyone had wonderful holidays with lots of delicious baked goods. I did make a lot of cookies, of course, but travel and family occupied my time and so I didn't do a great job of documenting them. I do have some delicious recipes for the new year, though, including some experiments with my brand new waffle maker (which I am very excited about). Here is a slightly older recipe for a lemon and currant brioche. It looks beautiful and was very good but I think this <a href="http://www.bionicbaker.com/2011/05/brioche.html">recipe</a> was a better one so I'd recommend adding 1/3 cup of currants (I actually used raisins) and the zest of 1 lemon to that recipe. The dough in the previous recipe was sticky so it was harder to work with, but this result was more dense. It could also be that I didn't knead it quite as well as I ought.<br />
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In unrelated to food news, I'm really looking forward to a trip to Hawaii we're taking this week! We're leaving on Thursday for a long weekend and I am excited. It is Cory's first time and we're planning on surfing, snorkeling and taking a trapeze class. I just launched a big project at work so I am looking forward to the break. I will be bringing my camera so hopefully some good pictures, but I am notoriously bad at forgetting to take pictures. I lugged my camera all the way to Massachusetts for Christmas and don't think I took it out of its case the entire time. In food related news, I promise loads of delicious waffle recipes soon!<br />
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<h2>
Lemon Currant Brioche</h2>
2 cups bread flour<br />
2 tsps active dry yeast<br />
1 tbsp sugar<br />
1/3 cup dried currants<br />
Grated zest of 1 lemon<br />
2 tbsps lukewar water (130F)<br />
2 eggs, beaten (room temperature)<br />
1/4 cup unsalted butter, melted<br />
GLAZE<br />
1 egg beaten<br />
1. Butter 12 individual brioche molds. Into a bowl, sift flour. Stir in yeast, salt, sugar, currants and lemon zest.<br />
2. Make a well in center. Pour in water, eggs and melted butter and beat vigorously to make a soft dough.<br />
3. Turn dough out onto a lightly floured surface and knead 5 minutes, until smooth and elastic. Put dough in an oiled bowl, cover and leave in a warm place 1 hour, until doubled in bulk.<br />
4. Turn dough out onto a lightly floured surface, re-knead and roll into a rope shape. 5. Cut into 12 equal pieces. Shape three quarters of each piece into a ball and place in prepared molds.<br />
6. With floured finger, press a hole in center of brioche Shape remaining dough into little plugs, then press into holes, flattening the tops slightly.
7. Place msods on a baking sheet. Cover with oiled plastic wrap and leave in a warm place until dough comes almost to top of molds.<br />
8. Preheat oven to 425F. Brush broiches with beaten egg. Bake 15l minutes, until golden-brown. Serve warm.
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From <a href="http://www.amazon.com/The-Book-Afternoon-Lesley-Mackley/dp/1557880468/ref=sr_1_1?ie=UTF8&qid=1353391239&sr=8-1&keywords=The+Book+of+Afternoon+tea">The Book of Afternoon Tea</a> by Lesley Mackley<br />
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<a href="javascript:void(printSpecialLemonCurrantBrioche))">Print this recipe</a>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-74079105626490245942012-11-26T21:41:00.000-08:002013-01-27T19:36:05.411-08:00Hearst Castle Shortbread<script language="JavaScript">
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I baked these for my former manager who was moving back to Scotland. The recipe was used at Hearst Castle. Hearst Castle was the 127-acre estate of William Randolph Hearst near San Luis Obispo, CA. I picked the recipe because my aunt lives near and used to be a tour guide there. Although not a traditional Scottish recipe, it did meet with approval from my Scottish manager (as well as everyone else).<br />
<a name='more'></a>These are light and buttery, as well they should be with a pound of butter in them. I also liked that they made a large number. I'm thinking they would be a great addition to any Christmas cookie pile. And since Thanksgiving is over that means it is officially Christmas time and time for Christmas cookies.<br />
<div id="printReadyHearstCastleShortbread">
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<h2>
Hearst Castle Shortbread</h2>
4 cups all-purpose flour<br />
1/2 teaspoon baking powder<br />
3/4 teaspoon fine grain sea salt<br />
1 pound unsalted butter<br />
1 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
1 vanilla bean (optional)<br />
1. Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.<br />
2. In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. <br />
3. Beat in the vanilla extract. If you have a vanilla bean slit it open along its entire length, scrape out the vanilla bean paste from the interior of the bean, and add this to the mixer as well.<br />
4. Add the flour mixture in two additions. Stir until everything comes together into a thick dough.<br />
5. Turn the dough out onto a countertop and divide into two pieces. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator - about thirty minutes.<br />
6. Roll the dough out to 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife. Place on a parchment (or Silpat) lined baking sheet.</div>
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7. Bake for 7 - 10 minutes, or until the bottoms of the cookies are barely golden.<br />
Recipe from <a href="http://www.101cookbooks.com/archives/hearst-castle-shortbread-cookies-recipe.html">101 Cookbooks</a><br />
<a href="javascript:void(printSpecialHearstCastleShortbread())">Print this recipe</a>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com6tag:blogger.com,1999:blog-1038818613418600289.post-3366158944994453712012-11-21T22:21:00.003-08:002012-11-21T22:21:59.026-08:00Apple Streusel Cake<script language="JavaScript">
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Happy Thanksgiving! First off, I want to comment on how crazy the weather has been in Seattle this week. Record rainfall then blue skies, hail and lightening. And it is really cold. Usually it is just grey and drizzling. Anyway, I am looking forward to having Thanksgiving dinner with Cory and my dear friend Sarah and her husband. I know my mother will be sad that I won't be home this year but all three of her children will be back in a couple of weeks for early Christmas and I know she is excited about that.<br />
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This is not specifically a Thanksgiving recipe, but I think anything with apples and cinnamon is appropriate in the Fall and it is tasty and easy. It would be a good substitute for apple pie if you're worried about making a perfect pie crust. I am making pumpkin pie for dinner tomorrow and I take pie crust making very seriously.<br />
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This will be the second year in a row I'm not having turkey for Thanksgiving. Last year we had mussels, duck and elk (trying to be authentic to what the Pilgrims would actually have eaten). This year we're going to have rack of lamb, which sounds so delicious. I do miss the chestnut stuffing though. Whatever you do for Thanksgiving this year I hope you have a wonderful day with people you love.<br />
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<div id="printReadyAppleStreuselCake">
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<h2>
Apple Streusel Cake</h2>
CAKE<br />
1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsps baking powder + 1/2 tsp salt)<br />
1 tsp baking powder<br />
1/2 cup butter, softened<br />
1/2 cup sugar<br />
2 eggs, beaten<br />
1 to 2 tbsps milk<br />
TOPPING<br />
1 cup self-rising flour<br />
1 tsp cinnamon<br />
6 tbsps butter<br />
1/3 cup granulated sugar<br />
1 lb Granny Smith apples<br />
a little lemon juice<br />
powdered sugar to finish<br />
1. For the topping: sift flour and cinnamon into a bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in granulated sugar; set aside.<br />
2. Peel, core and thinly slice apples. Toss in a little lemon juice.<br />
3. For the cake: Sift flour and baking powder into another bowl. Add butter, sugar and eggs. Beat well until mixture is smooth. Add just enough milk to make a good consistency.<br />
4. Grease a 9-inch springform pan. Spoon batter into prepared pan. Cover with apple slices and sprinkle with streusel topping. Bake 1 hour, until firm to the touch and golden-brown.<br />
5. Cool in pan before opening sides. Dust with powdered sugar.
</div>
</div>
From <a href="http://www.amazon.com/The-Book-Afternoon-Lesley-Mackley/dp/1557880468/ref=sr_1_1?ie=UTF8&qid=1353391239&sr=8-1&keywords=The+Book+of+Afternoon+tea">The Book of Afternoon Tea</a> by Lesley Mackley<br />
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<a href="javascript:void(printSpecialAppleStreuselCake())">Print this recipe</a><br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-37754677974153043452012-11-17T13:47:00.001-08:002012-11-19T21:58:34.725-08:00Rainbow Cake<script language="JavaScript">
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I promised my friend Rula I would post more. We have a blog pact which I have been neglecting but I know she will both appreciate this cake and the sentiment behind it! This rainbow cake is in celebration of Ref 74 passing in Washington. I am super happy to live in a state where gay men and women have the same rights as everyone else, to marry the person that they love. In Washington, the additional revenue from marriage licenses for same-sex marriage (conservatively estimated at $50,000) will be going to help at risk LGBT youth. We also legalized marijuana but just to be clear, this cake isn't "special". Just beautiful and delicious.<br />
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The cake turned out great. Not only did the various layers look vibrant, but it was also really delicious (coming from someone who is usually not a fan of white cake). I made this <a href="http://www.marthastewart.com/341535/whipped-frosting%3Cbr%20/%3E">whipped frosting</a> which was tasty but did not hold up overnight. I'm including the original frosting recipe but if you'll be eating it right away, this whipped frosting is super light and tasty (I'm also not a fan of buttercream).<br />
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<br />
<div id="printReadyRainbowCake">
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<h2>
Rainbow Cake</h2>
CAKE<br />
Vegetable shortening<br />
3 cups all-purpose flour<br />
4 teaspoons baking powder<br />
1/2 teaspoon salt<br />
2 sticks (1 cup) unsalted butter, room temperature<br />
2 1/3 cups sugar<br />
5 large egg whites, room temperature<br />
2 teaspoons pure vanilla extract<br />
1 1/2 cups milk, room temperature<br />
Red, orange, yellow, green, blue, and purple gel food coloring<br />
FILLING AND CRUMB COAT<br />
9 large egg whites<br />
1 3/4 cups sugar<br />
2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature<br />
2 teaspoons pure lemon extract<br />
FROSTING<br />
5 large egg whites<br />
1 cup sugar<br />
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature<br />
1 teaspoon pure lemon extract<br />
1. For the cake: Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.<br />
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.<br />
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).<br />
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.<br />
5. For the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
6. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
7. For the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
8. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.<br />
9. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.<br />
10. Using an offset spatula, cover cake again with remaining frosting.</div>
</div>
From <a href="http://www.marthastewart.com/256688/rainbow-cake">Martha Stewart</a>
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</br>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-63351710212298905732012-09-14T08:31:00.001-07:002012-11-14T15:38:36.667-08:00Walnut and Honey Soda Bread<script language="JavaScript">
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Seattle's summer may finally be coming to an end. We had our first day of rain in 48 days (3 days from the longest dry spell in 1951). I know it isn't officially fall yet but there is definitely a different feel in the air today and in honor of that I am posting this very Fall recipe.<br />
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Seattle's summers are usually short and gorgeous. It is always a little sad when the summer ends, in large part because I think of all the things I was going to do (hiking! camping! picnics!) and what I did mostly (work) and get a little disappointed. But, if you're a baker there is something special about the start of Fall. Especially in my family, which is full of Fall birthdays, we are gearing up for birthday cakes, pumpkin and apple pies, and entire month dedicated to Christmas cookies. In Summer, who wants to even turn on the oven.<br />
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This is a tasty rustic soda bread with walnuts and honey.It is easy to whip together. I served it with fig jam and blue cheese, which was an excellent combination. I think it would also go really well with sharp cheddar cheese and apple slices. Or with a pumpkin soup, which is creamy and hearty and a little sweet. It is a little dry, which happens with soda bread sometime so I would recommend eating it right away. I don't think it would keep very well. Enjoy the start of Fall and look forward to seeing more recipes!<br />
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<div id="printReadySodaBread">
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<h2>
Walnut and Honey Soda Bread</h2>
9 1/2 tbsps honey<br />
1 2/3 cups walnuts<br />
4 1/4 cups all-purpose whole-wheat flour, plus extra for dusting<br />
2 tsps fine salt<br />
4 tsps baking powder<br />
1 1/4 cups water<br />
1. Preheat th oven to 400F degrees. Soften the honey in a pan over low heat. Using a mortar and pestle, crush half of the walnuts very finely, almost to a powder. Crush the other half very coarsely. This gives the ideal combination -- lots of flavor from the crush nuts, and texture from the large pieces.<br />
2. Combine the flour, salt, baking powder, and walnuts in a bowl. Add the honey and water and mix together until evenly combined. Knead briefly to a firm dough.<br />
3. Divide the dough into 2 pieces and shape into rough rounds. Flatten to about 2 inches high and cut a deep cross in each, almost through to the base. Bake for 20 to 25 minutes, until the bread sounds hollow when tapped on the base.<br />
4. Let the bread cool a little on a wire rack. If you're wondering what to have it with, a lump of Stilton and a ripe juicy pear would be perfect.</div>
</div>
From <a href="http://www.amazon.com/The-River-Cottage-Bread-Handbook/dp/158008186X/ref=sr_1_1?ie=UTF8&qid=1333431121&sr=8-1">The River Cottage Bread Handbook</a> by Daniel Stevens
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-18652490057200969702012-09-06T23:37:00.001-07:002012-11-14T15:38:24.770-08:00Danishes<script language="JavaScript">
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Two friends of mine got married, which was lovely. They had a potluck brunch for their wedding reception. The groom is particularly big in the swing dance scene. It was probably the most impressive wedding I've been to. When the dancing started the dance floor was immediately full of people who clearly knew what they were doing. Girls were being thrown in the air. Basically it looked like a movie in a wedding. It was pretty fantastic.<br />
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So I though this would be the perfect opportunity to make an untried, complicated recipe. You know, when there is no pressure. And it turned out great but there was a little tension right at the end as I had to load the danishes right out of the oven into trays to take to the wedding. Amazing how I never learn to leave myself some buffer. But we made it and the danishes were great.<br />
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I was really pleased with my danishes, and quite proud of myself for pulling them off. But fair warning, this recipe is a bit more intense than my usual fare. It has to be started several days before hand and although you may not be able to tell from the pictures due to aggressive cropping, it is not exactly a tidy undertaking. <br />
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The butter is rolled into a giant rectangle and folded into the dough. The dough is rolled out, folded into thirds and rolled out again. This is repeated until you have many layers of dough and butter: striated deliciousness. <br />
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The dough is the hard part. Once the dough is done you can do any number of miraculous things with it quite easily.<br />
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<h2>
Cheese Danish and Raspberry Streusel Pinwheels</h2>
DANISH DOUGH<br />
1/2 cup water<br />
1/2 cup milk<br />
5 tsps (2 envelopes) active dry yeast<br />
4 1/2 cups all-purpose flour, plus extra for rolling and pounding the butter<br />
1/2 cup sugar<br />
1 tbsp coarse salt<br />
6 tbsp cold unsalted butter, cubed, plus 1 1/2 cups (3 sticks) cold unsalted butter<br />
2 large eggs <br />
2 large egg yolks<br />
1.<i> </i>In a small saucepan, heat the water and milk to 110 degrees F (use an instant-read thermometer to check the temperature). Pour over the yeast in a medium bowl and let proof for about 5 minutes.<br />
2. In the bowl of a standing mixer fitted with the paddle attachment, sift the flour. Add the sugar, salt, cardamom, and the 6 tablespoons butter and beat on low speed until the butter breaks down and dissolves completely in the dry ingredients, 3 to 4 minutes.<br />
3. Add the whole eggs and the yolks to the bowl with the yeast. Add the wet ingredients to the mixer bowl, and beat on the lowest speed just until the batter is completely blended and tack, about 1 1/2 minutes. Turn out onto a lightly floured work surface and knead very lightly for about 30 seconds, adding a little flour as needed, until the dough comes together and can be formed into a ball. Shape into a ball, wrap in plastic, and refrigerate overnight.<br />
4. The next day, on a lightly floured work surface, lightly flour the remaining 3 sticks butter and pound with a rolling pin to flatten into a mass. Fold the mass of butter in half and continue pounding and rolling, sprinkling often with flour as needed to keep the butter from sticking to the pin and work surface, until the butter is malleable enough (but not melted) that you can roll it like pasty. Shape into a 9 by 9-inch square; set aside.<br />
5. Roll the dough into an 18 by 10-inch rectangle, with one of the short sides facing you.Brush off excess flour with a pastry brush. Place the butter square on the bottom half of the dough. Fold over the unbuttered half so that it covers the butter. Press the edges together and pinch to seal.<br />
<i>Technique Tip</i>: If the dough contracts and you have to fight with it to roll it, transfer it to a baking sheet and refrigerate for 20 minutes to allow the dough to relax.<br />
6. Roll the douch out again into an 18 by 10-inch rectangle; the butter should roll easily with the dough. Brush off excess flour. Fold the bottom third up so that it covers half of the remaining dough, as if you were folding a letter. Brush off the flour. Fold the top third down to cover. (This is called a "turn".) Wrap in plastic and refrigerate for 1 hour. Mark the dough by pressing a finger into it, to designate one turn.<br />
7. Remove the dough from the refrigerator. Place on the work surface with the seam on your left, and roll and fold as above to give it is second turn. Mark with two fingers to designate the second turn. Refrigerate for 1 hour.<br />
8. Repeat to give the dough a third turn. Wrap the dough in plastic and refrigerate for at least 4 hours, or overnight.<br />
<i>Technique tip</i>: The easiest way to cut the dough evenly and with clean edges is with a pastry cutter or pizza wheel.<br />
<br />
RASPBERRY STREUSEL PINWHEELS<br />
<i>Streusel Topping</i><br />
1/2 cup all-purpose flour<br />
1/2 cup light brown sugar<br />
1/2 tsp coarse salt<br />
1/4 tsp ground cinnamon<br />
1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes<br />
<i>Pastry</i><br />
1/2 recipe Danish Dough<br />
3/4 cup seedless raspberry jam<br />
<i>Milk Icing</i><br />
1/2 cup confectioners' sugar<br />
2 to 3 tsps milk<br />
1. <i>For the streusel</i>: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.<br />
2. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.<br />
3.<i> For the pastry</i>: On a lightly floured work surface, roll out the dough to a 17 by 13-inch rectangle about 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16 by 12-inch rectangle. Then cut the dough into twelve 4-inch squares.<br />
4. Use the pizza wheel to make diagonal cuts in each square, three-quarters of the way toward the center, leaving a 1-inch square in the middle. (Each piece should have eight points, two at each corner.) Fold every other point toward the center, pressing down to seal. Place on the prepared baking sheets.<br />
5. Dot each pastry in the center with about 2 tsps jam. Sprinkle with streusel to cover. Cover the pastries with plastic wrap and let rise in a warm place ( at least 70 degrees F) until the dough is doubled in bulk, puffy, and very soft, about 30 minutes.<br />
6. Set the rack in the middle position. Preheat the over to 375 degrees F.<br />
7. Bake one sheet at a time, rotating it two-thirds of athe way through the baking time, until the pastries are golden brown, 20 to 25 minutes. Transfer to a wire rack.<br />
8.<i> For the icing</i>: In a small bowl, stir the confectioners' sugar with enough milk to make a thin white glaze. Drizzle the icing over the pastries. Let cool completely on the rack.<br />
<br />
CHEESE DANISH<br />
Cheese Filling<br />
8 oz cream cheese, at room temperatue<br />
1/3 cup sugar<br />
1/4 tsp pure vanilla extract<br />
1/8 tsp coarse salt<br />
2 tbsps all-purpose flour<br />
Pastry<br />
1/2 recipe Danish Dough<br />
1 egg, beaten, for egg wash<br />
Sliced almonds<br />
1 cup apricot jam<br />
1. For the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese with the sugar, vanilla, and salt on medium-high speed until smooth. Reduce the speed to low and beat in the flour.<br />
2. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.<br />
3. For the pastry: On a lightly floured work surface, roll out the dough to a 17 by 13-in rectangle. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16 by 12-inch rectangle. Then cut the dough into twelve 4-inch squares.<br />
4. Using a tablespoon or a pastry bag, pipe 1 1/2 to 2 tbsps cheese filling onto the center of each square. Fold the upper right corner over the filling, about 2/3 of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over the first fold, pressing down to adhere. Repeat with the remaining corners to make a square. Place the pastries on the prepared baking sheets, folded sides up. Cover with plastic wrap and let rest in a warm place until the dough has increased by 1 1/2 times and is very soft when you touch it, about 30 minutes.<br />
5. Set the over rack in the middle position. Preheat the oven to 375 degrees F.<br />
6. Brush the pastries with the egg wash and sprinkle with sliced almonds. Bake one sheet at a time, rotating the baking sheet about two-thirds of the way through baking, until evenly browned, about 20 minutes. Transfer to a wire rack.<br />
7. While the pastries are still warm, in a small saucepan, warm the apricot jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the pastries with the strained jam. Let cool completely and serve.<br />
<br /></div>
</div>
From <a href="http://www.amazon.com/The-SoNo-Baking-Company-Cookbook/dp/0307449459/ref=sr_1_1?ie=UTF8&qid=1346023600&sr=8-1&keywords=The+sono+company">The Sono Baking Company Cookbook</a>
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<br/>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com3tag:blogger.com,1999:blog-1038818613418600289.post-57967138842774811762012-08-30T08:27:00.002-07:002012-11-14T15:37:44.477-08:00Pear Muffins<script language="JavaScript">
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And now for something completely different from <a href="http://www.bionicbaker.com/2012/08/mocha-macarons.html">macarons</a>, which seem to be elusively difficult to get right these muffins are basically impossible to get wrong.The most challenging part is chopping up the walnuts, which always results in my kitchen having walnut pieces in the oddest places. I could by walnuts already chopped, but I like them to be a bit chunkier than the ones you can find. I like some good substantial pieces of walnuts in my muffins.<br />
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I love nuts in baked goods, cookies, muffins, brownies, whatever. My mom doesn't like nuts in things, so I didn't discover that you could even put nuts in brownies until I was in 4th grade. I admit it blew my mind a little; it was so brilliant. Pecans are probably my favorite type of nut but walnuts are also great. As are almonds. I feel like you have to pair the correct nut with the dish; walnuts always seem a little inelegant, perfect for a hearty muffin whereas something like almond slices seem much fancier. I bet you didn't know anyone thought this much about nuts, did you?<br />
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It is still a little early for pears around here. We're still getting peaches, nectarines and plums (yum!). But it is almost September! How did that happen? So that means pretty soon it will be pear season. And then you can make these hearty muffins. I think they would be great on a crisp fall morning with a cup of coffee. Not that we get those in Seattle: crisp fall mornings, I mean. We usually get drizzle and grey. I suppose we don't really go in for "a cup of coffee" either, more like a "tall hazelnut latte".<br />
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<h2>
Pear Muffins</h2>
3 cups all-purpose flour<br />
2 cups sugar<br />
2 teaspoons baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon salt<br />
2 eggs<br />
1 cup canola oil<br />
1 teaspoon vanilla extract<br />
4 cups chopped peeled ripe pears (about 6 medium)<br />
1 cup chopped pecans<br />
1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.<br />
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. </div>
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Recipe from <a href="http://www.tasteofhome.com/Recipes/Pecan-Pear-Muffins">Taste of Home</a>
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<br/>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-81390539959605583922012-08-26T16:20:00.002-07:002012-11-14T15:38:15.991-08:00Mocha Macarons<script language="JavaScript">
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When I went to Paris with my mom and aunt I had macarons for the first time. Real French macaron not American macaron with coconut (shudder). I consider myself a reasonably adept baker but was unable to master the macaron so I was very excited when I saw a French cooking class offered. I learned a lot. Apparently a lot of French cooking is about mastering the properly beaten egg white. We made a pear tatin, marshmallows (which I will have to make and post as they are great fun) and souffles.<br />
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While I learned a great number of things and do think my macarons have improved they are still a bit of a disappointment. They have not foot. When you see a proper macaron it has a smooth top and sides and then a tiny puff out at the bottom. I learned this is because one is supposed to let the macarons sit before baking. This allows the egg whites to form a bit of a shell on the outside. When they bake, this is the smooth top bit and the whole of it lifts up when the batter cooks and a tiny bit bubbles out the bottom, forming a perfect foot.<br />
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Now I'll admit, I was a bit rushed when making them. Maybe I would have more luck cooking if I didn't start these things an hour before people were planning to show up for tea. So although I let them sit I didn't let them sit for long enough. Next time I would absolutely make sure they had the whole time they were supposed to. I also think my batter is a bit lumpy. Does it look a bit lumpy? I don't have a food processor so I used pre-ground almond meal and my hand blender. Perhaps I should ask for a food processor for Christmas. Perhaps I should move into a larger apartment and then ask for a food processor.<br />
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So, I wouldn't quite say these were an unqualified success, but they tasted wonderful so I am posting the recipe anyway. It has a lot of details from the teacher, so I hope it will ensure you have better luck than me. And if you figure it out, please tell me. My boyfriend and I have a list of things to do before we turn 30 and one of mine is to make perfect macaron and I think I need all the help I can get.<br />
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<div id="printReadyMochaMacarons">
<div style="text-align: left;">
<h2>
Coffee Macarons with Chocolate Ganache </h2>
COFFEE MACARONS<br />
2 tsps instant espresso powder mixed with 2 tsps of hot water<br />
1 cup powdered sugar<br />
1/2 cup blanched almonds (2 ounces, 56 grams)<br />
2 large egg whites, (1/4 cup) at room temperature<br />
Pinch cream of tartar<br />
3 tbsps granulated sugar<br />
GANACHE<br />
1/4 cup heavy cream<br />
2 oz semi sweet chocolate<br />
2 tables unsalted butter<br />
1. <i>For the macarons</i>: Mix the hot water and espresso powder and set aside to cool.<br />
2. Place the almonds in a food processor and process to very finely grind the almods. Add the confectioners sugar and process until very, very fine.<br />
3. In a mixer, place the egg whites and whisk on meidum speed until foamy. With the mixer running, add the granulated sugar. Increase the mixer speed to high and whip until glossy peaks form but not dry, hard peaks.<br />
4. Set the mixer on slow and add the coffee mixture.<br />
5. Place the egg whites on top of the almond mixture in the bowl. Fold to combine the two. It should not be lumpy with clumps of egg white. Fold it together until the resulting mixture is soft.<br />
6. Line two baking sheets with parchment. Transfer the batter to a pastry bag fitted with a 1/2 inch tip. Pipe 28 small cookies on each sheet.<br />
7. Holding the bag perpendicular to the cookie sheet, apply even pressure to the pastry bag and slowly pull up to form a round macaron. As you retreat from the cookie sheet, stop sqwueesing the bag and move the bag in a circular motion to avoid a peak forming. Leave 1 inch between cookies.<br />
8. Let the macarons sit at room temperature for 15 to 30 minutes to air dry and form a light crust. Position the over rack in the middle of the over. Do not try to bake two cookie sheets at a time.<br />
9. Bake the macarons in a preheated 325 degree F oven for 12 to 15 minutes. Rotate the pan once halfway through baking. The macarons will be dry on the outside and soft in the center.<br />
10. Remove the macarons from the oven and place pans on a cooling rack. Let cool briefly then remove carefully with an offset spatula. <br />
11. <i>For the ganache</i>: Place the cream and chocolate in a small glass bowl and microwave for 40 seconds. Stir the chocolate and microwave for another 40 seconds. Continue until all has been melted. Stir in the butter until combined.<br />
12. Place the bowl over ice water to chill and firm up the ganache or let sit at room temperature until firm, about 45 minutes.<br />
13. Spread the chocolate (or pipe) onto one cookie and press another cookie very lightly into it to make a sandwich (flat sides together).<br />
14. Refrigerate the cookies for a few minutes to set up the filling. If they are refrigerated for long, make sure they are in an airtight container so moisture will not contact the surface.</div>
</div>
Recipe from a baking class with <a href="http://www.cuisinebysuzanne.com/">Suzanne Hunter</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com2tag:blogger.com,1999:blog-1038818613418600289.post-54456234513541969362012-04-08T21:25:00.001-07:002012-11-14T15:37:44.476-08:00Cinnamon Mini-Muffins<script language="JavaScript">
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I brought these mini-muffins to the Game of Thrones season 2 premier at my friends house. They were a big hit. I read all the books in the series and gradually hated myself more and more for it. The author is a good suspense builder but not really a good writer or storyteller. I'm a huge book snob and could (and have) spend a great amount of time ranting about badly written but popular books so I will restrain myself to saying; do not read the books. Please. For me. Spend your time reading something better like the <a href="http://www.amazon.com/The-Name-Wind-Kingkiller-Chronicles/dp/075640407X/ref=sr_1_2?ie=UTF8&qid=1333737711&sr=8-2">King Killer Chronicles</a>.<br />
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But I digress. The important thing is these muffins are delicious and super easy and you should make them. I want to make these every Saturday morning because they are the perfect brunch food and because they made my house smell like cinnamon and happiness for the entire weekend. The recipe originally didn't include the filling and put the cinnamon sugar topping on after (which I completely failed to notice when I read the recipe). I like putting it on first because it makes a crisp outer shell. We used to make cinnamon rolls with refrigerator biscuits dipped in butter and then cinnamon sugar which is where I got the idea from. They were so delicious, like these muffins. <br />
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<div id="printReadyCinnamonMiniMuffins">
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<h2>
Cinnamon Mini-Muffins</h2>
BATTER<br />
<br />
1-1/2 cups all-purpose flour<br />
1/2 cup sugar<br />
2 tsps baking powder<br />
1/2 tsp salt<br />
1/2 tsp ground nutmeg<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1/2 tsp ground allspice<br />
1 egg, lightly beaten<br />
1/2 cup fat-free milk<br />
1/3 cup butter, melted<br />
FILLING<br />
2 tbsps sugar<br />
1/2 tsp ground cinnamon<br />
1/4 cup finely chopped walnuts <br />
TOPPING:<br />
2 tbsp sugar<br />
1/2 tsp ground cinnamon<br />
1/4 cup butter, melted<br />
1. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice.<br />
2. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened.<br />
3. Mix filling ingredients together. <br />
3. Fill greased or paper-lined mini muffin cups half way with batter (about 1 heaping tsp). Sprinkle with filling and top with remaining batter.<br />
4. Mix 2 tbsps sugar and 1/2 tsp of ground cinnamon together. Brush tops of muffins with melted butter and sprinkle with cinnamon sugar. (Alternatively, bake the muffins first without topping then brush the tops of warm muffins with butter and sprinkle with cinnamon sugar).<br />
6. Bake in 400F° oven for 12-14 minutes or until muffins test done. Yield: 2 dozen.</div>
</div>
Modified from <a href="http://www.tasteofhome.com/Recipes/Cinnamon-Mini-Muffins">Taste Of Home</a>
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<a href="javascript:void(printSpecialCinnamonMiniMuffins())">Print this recipe</a>Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-43506307934103818122012-04-04T15:53:00.002-07:002012-11-14T15:37:18.992-08:00Chocolate-Cream Cheese-Peanut Butter Bars<script language="JavaScript">
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Hey, guess what: I'm alive! I know it has been hard to tell based on my posting frequency, but I'm hoping this recipe will make up for it. This is a peanut butter cookie bar base with a lay of chocolate, followed by a layer of cream cheese and peanut butter, topped with more crumbled peanut butter cookies. Yeah, I know, you still love me.<br />
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Look at all that deliciousness. When you start with this is is hard to go wrong. This recipe is another Cory requested one. Can you tell what some of his<a href="http://www.bionicbaker.com/2011/12/peanut-butter-torte.html"> favorite things</a> are?<br />
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This is the filling: cream cheese, peanut butter, butter, powdered sugar and cream. So we're going with super healthy! I wish that I could say these were so rich I only had a small one but I think I had six. Not small ones. I had trouble not eating this with a spoon.<br />
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Just the peanut butter cookie with chocolate looks pretty delicious, but why stop there. Go big or go home, right?<br />
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The original recipe called for using a peanut butter cookie mix (Betty Crocker's obviously, since that was where the recipe was from). I don't think making the cookies from scratch is really much more difficult. These whip up so quickly and of course I think from scratch is always better.<br />
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We used Adam's natural peanut butter which is just ground up peanuts, no extra stuff. I have heard that other peanut butters (such as Skippy or Jif) make better peanut butter cookies with their added sugar, salt and hydrogenated oils. However, I was super happy with the cookies and I had trouble reserving these six for the topping. We also used chunky peanut butter, which is always better than creamy peanut butter. I recommend making the cookies pretty crispy so they crumble up easy; I made them more crispy than I would want if I were eating them on their own.<br />
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<div id="printReadyChocolateCreamCheesePeanutButterBars">
<div style="text-align: left;">
<h2>
Chocolate-Cream Cheese-Peanut Butter Bars
</h2>
COOKIES<br />
1/2 cup sugar<br />
1/2 cup packed brown sugar<br />
1/2 cup butter, room temperature<br />
1/2 cup peanut butter<br />
1 egg<br />
1 1/4 cup flour<br />
3/4 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
FILLING<br />
1 1/4 cups semisweet chocolate chips <br />
1/4 cup butter or margarine <br />
1 package (8 oz) cream cheese, softened<br />
2/3 cup crunchy or creamy peanut butter<br />
3/4 cup powdered sugar <br />
1/2 cup whipping cream <br />
1. <i>For the cookies</i>: Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.<br />
2. Wrap dough in plastic and refrigerate at least 3 hours.<br />
3. Shape 6 1-inch balls of dough and place 2 inches apart on an ungreased cookie sheet. Use a fork to flatten cookies in a crisscross pattern.<br />
4. Spray bottom only of 13x9-inch pan with cooking spray and press remaining dough in to it.<br />
5. Bake cookies and base in a 350°F oven for 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.<br />
6. <i>For the filling:</i> In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.<br />
7. In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.<br />
8. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.</div>
</div>
<br />
Cookie recipe from <a href="http://simplyrecipes.com/recipes/peanut_butter_cookies/">Simply Recipes</a><br />
<br />
Bar recipe from <a href="http://www.bettycrocker.com/recipes/chocolate-cream-cheese-peanut-butter-bars/0e8201de-0839-4a11-a743-fd25b545d940">Betty Crocker</a>
<br />
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-3202004387076520002012-02-04T15:42:00.000-08:002012-02-04T15:42:37.628-08:00Chocolate-Espresso Snowcaps<script language="JavaScript">
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This is the last of my Christmas cookie posts and it is only February. Although you wouldn't know it in Seattle where we're on day two of sunshine and 60 degree weather. Cory and I sneaked out of work a couple of hours early yesterday to enjoy the sun. Totally worth it. He is on a plane to Boston for a week right now, so I predict lots more
posts in the next week especially when the weather gets nasty again (and
it will, Seattle likes to taunt us every year with a couple of days of
faux Spring before more rain).<br />
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Back to cookies. These were great! I definitely think they will be reappearing in my Christmas cookie repertoire. Very easy to make, although they do require some freezer time so not super quick, and lovely. Plus anything with chocolate and espresso is already doing pretty well in my book. <br />
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After looking at these pictures though I think I need a new kitchen.
These were taken at my mother's house and the light in her kitchen is so
much better than mine. Can I search for apartments with food
photography friendly kitchens, I wonder?<br />
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<br />
<div id="printReadyChocolateEspressoSnowcaps">
<div style="text-align: left;">
<h2>
Chocolate-Espresso Snowcaps</h2>
1/2 cup all-purpose flour<br />
1/4 cup unsweetened cocoa powder<br />
4 teaspoons instant espresso<br />
1 teaspoon baking powder<br />
1/8 teaspoon salt<br />
4 tablespoons unsalted butter<br />
2/3 cup packed light-brown sugar<br />
1 large egg<br />
4 ounces bittersweet or semisweet chocolate, melted and cooled<br />
1 tablespoon milk<br />
Confectioners' sugar, for coating<br />
1. In a medium bowl, sift together flour, cocoa, espresso, baking
powder, and salt. With an electric mixer, cream butter and brown sugar
until light and fluffy. Beat in egg until well combined; mix in cooled
chocolate. With mixer on low, gradually add flour mixture; beat in milk
until just combined. Flatten dough into a disk; wrap in plastic. Freeze
until firm, about 45 minutes.<br />
2. Line two baking sheets with
parchment. Shape dough into 1-inch balls. Pour confectioners' sugar
(about 1/2 cup) into a medium bowl; working in batches, roll balls in
sugar two times, letting them sit in sugar between coatings.<br />
3. Place on prepared baking sheets, 2 inches apart. Bake in a 350F degree oven until
cookies have spread and coating is cracked, 12 to 14 minutes; cookies
will still be soft to the touch. Cool cookies on a wire rack.</div>
</div>
<br />
Recipe from <a href="http://www.marthastewart.com/342387/chocolate-espresso-snowcaps">Martha Stewart</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-86251289559595493752012-01-30T12:12:00.000-08:002012-01-30T12:12:45.602-08:00Millionaire's Shortbread<script language="JavaScript">
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Hey guys, look more cookie recipes. I was back at my parents' house in Moscow, Idaho for over a week this Christmas and I baked a lot of cookies. I am trying to catch up with them. I realize it lacks variety but really, who can complain about more delicious cookie recipes. I promise soon there will be non-cookie recipes (interspersed with even more cookie recipes, what can I say, I love cookies).<br />
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I don't always give credit to bar cookies because I think sometimes they aren't very fancy and I like things to be fancy. However, they are great because you don't have to shape individual cookies. And if you start with shortbread and add a layer of Dulce de Leche and then chocolate the end result is pretty fancy indeed!<br />
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I was suspicious of making Dulce de Leche. The two options were to cook it in a double boiler for like a million hours (1.5 to be exact) or microwave. I tried out the microwave option and it almost made a huge mess, but I caught it in time. It boiled up the sides and looked and smelled kind of weird. But I stirred it a bunch after and it smoothed out and tasted good. I don't know if I should have cooked it a little longer; it doesn't seem dark enough. The double boiler may be a better bet if you have more patience than I.<br />
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I spent a month in St. Andrews, Scotland when I was 17. I have always
been into Scottish things: shortbread, bagpipes, kilts, Sir Walter Scott
and, more recently, Scotch. I don't really know why, maybe because our
town used to put on a Robert Burns dinner and it was always so much fun.
<br />
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When in Scotland, I actually ate a lot of candy bars. We even tried deep
fried candy bars, yes they exist and yes they are as amazing as you
think. My favorite candy bar was Twix. There was a candy machine across
the hall from my dorm room and I would get a Twix and make myself a cup
of tea (every room had an electric kettle) and I would do homework. I
mention my love of Twix so you understand how exiciting it is to me to
say these cookies taste like even more delicious Twix bars.<br />
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<div id="printReadyMillionaireShortbread">
<div style="text-align: left;">
<h2>
Millionaire's Shortbread</h2>
SHORTBREAD<br />
3/4 cup (1 1/2 stick) unsalted butter, room temperature<br />
1/4 cup sugar<br />
1/2 teaspoon pure vanilla extract<br />
1 1/2 cups flour<br />
1/8 teaspoon salt<br />
CARAMEL FILLING<br />
1 - 14 ounce can Dulce de Leche or sweetened condensed milk<br />
CHOCOLATE TOPPING<br />
6 ounces semi-sweet or bittersweet chocolate, cut into pieces<br />
1 teaspoon unsalted butter<br />
1. Preheat oven to 350 degrees F and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch pan.<br />
2. <i>For shortbread</i>: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.<br />
3. <i>For caramel filling</i>: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.<br />
Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.<br />
4. <i>For chocolate topping</i>: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.Store the shortbread in the refrigerator to keep the chocolate nice and firm.</div>
</div>
Recipe from <a href="http://www.joyofbaking.com/Millionaire%27sShorbreadBars.html">Joy of Baking</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-18153922919936258572012-01-11T11:55:00.000-08:002012-01-11T11:57:05.659-08:00Nutella Cookies<script language="JavaScript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMDWoZekNw3dybPF5X_rTU8l7Y9ApVYd3MKUEJ3MPpEjE7e882KtoHNfqmdkO9Z8iC9yXWY6fL3qKx_VC9Eym2oZQpAe8-2mNDkX9W7APbu3GsYV6QByGpOWWAqIJSAeJ8yVj4fMQ96I/s1600/img_0368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMDWoZekNw3dybPF5X_rTU8l7Y9ApVYd3MKUEJ3MPpEjE7e882KtoHNfqmdkO9Z8iC9yXWY6fL3qKx_VC9Eym2oZQpAe8-2mNDkX9W7APbu3GsYV6QByGpOWWAqIJSAeJ8yVj4fMQ96I/s640/img_0368.jpg" width="640" /></a>I first had Nutella when I lived in Germany with my family when I was 12. I remember it being called something else but there is absolutely no evidence of this so it is probably a false memory. I went ice skating with a friend and there was a crepe stand where you could buy Nutella filled crepe. It was love at first taste.</div>
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I have to admit I don't really like Nutella on sandwiches. It is too sweet, although Nutella and peanut butter isn't bad. I usually eat it with a spoon; terrible, I know! But it is so good. These cookies are about as excellent of a way you can get your Nutella fix as I can find, with hazelnut chunks to bite into and more chocolate. You could always take two cookies and spread some Nutella between them for a extra decadent Nutella sandwich that even I would love, but that may be getting ridiculous.<br />
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<h2>
Nutella Cookies</h2>
1 1/2 sticks of unsalted butter, room temperature<br />
3/4 cup of brown sugar<br />
3/4 cup of white sugar<br />
1 cup of Nutella<br />
1/2 teaspoon of vanilla<br />
2 eggs<br />
2 cups, plus 2 tablespoons of all-purpose flour<br />
1/4 cup of unsweetened cocoa<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup of chocolate chips<br />
1/2 cup of chopped hazelnuts
<br />
<br />
1. Cream butter in an electric
mixer for 3 minutes until light and fluffy. Add the sugars and Nutella
and mix well, scraping down the sides of the bowl to ensure even mixing.<br />
2. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.<b> </b><br />
3. Sift together the flour, cocoa, salt, and baking soda (do
not skip this step as sifting eliminates clumps of cocoa). Mix into the
butter mixture on low speed until fully incorporated, scraping down the
bottom and sides at least once to ensure even mixing. Fold in the
chocolate chips and hazelnuts and refrigerate the dough for ten minutes.<br />
4. Spoon tablespoon-sized drops of dough onto parchment paper
lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on
the sheets for a minute or two before transferring to a wire rack to
finish cooling.</div>
</div>
<br />
Recipe from <a href="http://simplyrecipes.com/recipes/chocolate_nutella_cookies/">Simply Recipes</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1tag:blogger.com,1999:blog-1038818613418600289.post-30370735341383670422012-01-09T12:22:00.000-08:002012-01-09T12:23:07.354-08:00Gingerbread<script language="JavaScript">
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This is gingerbread. It is moist cake with ginger and molasses. Most people think of gingerbread cookies when they think of gingerbread; it is very confusing, especially because it is hard to be more descriptive than gingerbread. Gingerbread cake sounds redundant. However, after getting over the initial confusion, everyone seemed to love it. I certainly did. I tried to resist by cutting myself small pieces. I'm sure the size of the slices are much more important than the actual percentage of cake consumed (which was quite large in my case).<br />
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I think it is too bad certain dishes get restricted to such narrow seasons. Cory and I made this in December which is the month for gingerbread, like pumpkin pie in October and November, and eggnog in December. I think this delicious cake really deserves more than one month to be devoured.<br />
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We forgot to add the freshly grated ginger and had to stir it into the batter after we'd put it in the pan. It didn't seem to cause any problems though. The gingerbread was excellent! Pairing it with a cream cheese frosting a la carrot cake or with whipped cream (maybe even whiskey flavored) or just dust with powdered sugar.<br />
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<div id="printReadyGingerbread">
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<h2>
Gingerbread</h2>
1 cup unsalted butter<br />
1/2 cup water<br />
3/4 cup unsulphured blackstrap molasses <br />
3/4 cup honey<br />
1 cup tightly packed dark brown <br />
3 cups whole wheat pastry flour (or all-purpose flour) <br />
1 1/2 tsps baking soda <br />
1/2 tsp salt <br />
2 tsps ground ginger <br />
2 tsps ground cinnamon <br />
1/2 tsp allspice <br />
1/4 tsp ground cloves <br />
3 large eggs, at room temperature <br />
1/2 cup milk<br />
1 packed tablespoon grated fresh ginger root<br />
<br />
1. Combine the butter, water, molasses, honey and brown sugar in a
medium non-reactive saucepan and place over low heat. Stir the mixture
frequently until the butter is just melted, and all of the ingredients
are well blended. Remove from the heat, pour into a large bowl and set
aside to cool.<br />
2. Meanwhile, combine the flour, baking soda, salt, ginger, cinnamon,
all-spice and cloves, and set aside. When the molasses mixture feels
just warm to the touch, add the eggs, one at a time, mixing well after
each addition. Add the milk and stir to combine. Fold the dry
ingredients into the batter, and don't be overly concerned if you can't
get every lump out. Stir in the grated ginger.<br />
3. Butter
and line a 13x9x2-inch (33x23x5-cm) baking pan so the parchment hangs
over by a couple inches. This will help you remove the cake from the pan
later on. Pour batter into pan.<br />
4. Bake for ~45 - 60 minutes in a 325 degree F oven.
Start checking for doneness after about 45 minutes. When the top of the
cake springs back when touched you're good. <br />
5. Allow the cake to cool for 10 minutes, then, using the overhang of
parchment (if you're using a rectangular pan), lift the cake out of the
pan and cool completely on a wire rack before cutting. If refrigerated,
the texture becomes dense and sticky - in a good way, just let it come
up to room temperature before serving. </div>
</div>
<br />
Recipe from <a href="http://www.101cookbooks.com/archives/black-sticky-gingerbread-recipe.html">101 Cookbooks</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-79326591292632208282012-01-05T12:29:00.000-08:002012-01-06T13:03:03.582-08:00Pear-Cranberry Crisp<script language="JavaScript">
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Crisps are one of those things I under appreciate. They don't result in particularly fancy or elegant desserts, but they take about 4 minutes of active work and they taste delicious. I made this to use up some remaining pears I had lying around. Cranberries and pears are actually seasonal in the autumn, but for some reason I always think of them as winter fruits (early winter probably) so I think it is perfect for right now.<br />
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My crisp wasn't very photogenic but it tasted great. The recipe recommends serving it with cinnamon ice cream, which would be tasty but I don't usually crave ice cream in the middle of the winter. That isn't true, I would eat ice cream pretty much all the time. Anyway, I recommend crisps if you are looking for an easy and delicious dessert and this one in particular.<br />
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<h2>
Pear-Cranberry Crisp</h2>
FILLING <br />
3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces<br />
1 cup fresh cranberries or frozen, thawed<br />
3/4 cup sugar<br />
TOPPING<br />
1 1/4 cups all purpose flour<br />
1/2 cup finely ground walnuts<br />
1/4 cup (packed) dark brown sugar<br />
1/4 teaspoon ground cinnamon<br />
<br />
1. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to to 11x7x2-inch glass baking dish. <br />
2. Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.<br />
3. Bake in a 350°F oven for 45 minutes. Increase oven temperature to 375°F. Bake until golden, about 10 minutes. Cool slightly.</div>
</div>
<br />
From <a href="http://www.epicurious.com/recipes/food/views/Pear-Cranberry-Crisp-with-Cinnamon-Ice-Cream-107328">Epicurious</a><br />
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-74255375912926273462012-01-02T18:22:00.000-08:002012-01-02T18:38:13.916-08:00Ginger Eggplant<script language="JavaScript">
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First post of 2012: Happy new year. What are your resolutions? One of mine is to post more often! I only took a couple of pictures but this recipe for eggplant was so quick and so delicious I had to share it with you.<br />
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<br />
Eggplant can be tricky and can be bitter, oily or tough. To avoid this, if using a large eggplant (which I did) you should salt it first. Cut the eggplant into cubes and coat generously with salt. Let sit for at least 20 minutes (some instructions suggest an hour, but who is ever that prepared). Rinse well and squeeze. This draws out bitter liquid and collapses air pockets to avoid soaking up too much oil. Just make sure you cook it all the way and it will taste wonderful!<br />
<div id="printReadyGingerEggplant">
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<h2>
Ginger Eggplant</h2>
1-1/2 pounds eggplant (chinese or japanese work best)<br />
2 teaspoons asian sesame oil<br />
<b>For The Sauce</b><br />
3 tablespoons soy sauce, or to taste<br />
2 tablespoons rice wine<br />
2 tablespoons rice vinegar<br />
1 tablespoon sugar<br />
1 tablespoon cornstarch<br />
1 tablespoon canola oil<br />
3 cloves garlic, minced<br />
2 teaspoons minced fresh ginger<br />
3 scallions, white part minced,<br />
green part thinly sliced for garnish<br />
1. Peel the eggplants and cut on
the diagonal into 1/4-inch slices. If using a large globe eggplant, salt first. Heat sesame oil until very hot. Cook eggplant in a single layer (otherwise eggplant will steam instead of cooking) until a rich golden brown 2 - 5 minutes. Remove from pan and set aside.<br />
2. Mix the soy sauce, rice wine, vinegar, sugar and cornstarch together in a small bowl.<br />
3. Add canola oil to pan. Add the garlic, ginger, and scallion whites and stir fry for 10 seconds until fragrant but not brown. Add the eggplant and sauce.<br />
4. Bring the mixture to a boil; the sauce should thicken.
Transfer the eggplant to a platter or bowl and sprinkle with scallion
greens. The eggplant can be served hot or cold as an appetizer or
vegetable side dish.<br />
</div>
</div>
Recipe adapted from <a href="http://www.aubergines.org/recipes.php?eggplant=290">Ashbury's Abergines</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com0tag:blogger.com,1999:blog-1038818613418600289.post-63374603766240763152011-12-27T19:00:00.000-08:002012-01-01T23:29:23.994-08:00Cinnamon Rolls<script language="JavaScript">
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A friend of mine organized a 12 bars of Christmas pub crawl. I made it to 8 bars and then had to give up but I think some people hung in the whole time, over 12 hours. We also wore ugly Christmas sweaters. Anyway, in hopes to offset the quantities of drinking I decided to have some brunch at my house first and hopefully get some food in everyone's stomach.<br />
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I made these cinnamon rolls, which turned out alright. I maybe didn't let the dough rise enough or didn't knead it enough because they were a little tougher than I would like. I like cinnamon rolls that are big and soft and sticky. The cream cheese frosting, however, was absolutely delicious and I had to restrain myself from finishing it off with a spoon.<br />
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<h2>
Cinnamon Rolls</h2>
DOUGH<br />
1 cup whole milk<br />
3 tbsps unsalted butter<br />
3 1/2 cups (or more) unbleached all purpose flour, divided<br />
1/2 cup sugar<br />
1 large egg<br />
2 1/4 tsps rapid-rise or instant yeast (from 1 envelope yeast)<br />
1 tsp salt<br />
Nonstick vegetable oil spray<br />
FILLING<br />
3/4 cup (packed) golden brown sugar<br />
2 tbsps ground cinnamon<br />
1/4 cup (1/2 stick) unsalted butter, at room temperature<br />
Pinch of salt<br />
GLAZE<br />
4 ounces cream cheese, at room temperature<br />
1 cup powdered sugar<br />
1/4 cup (1/2 stick) unsalted butter, room temperature<br />
1/2 tsp vanilla extract<br />
1. <i>For the dough</i>: Combine milk and butter in glass measuring cup.
Microwave on high until butter melts, about 30 to 45 seconds. Pour into bowl of stand mixer fitted
with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt.
Beat on low speed 3 minutes, stopping occasionally to scrape down sides
of bowl.<br />
2. Add additional 2 1/2 cups flour. Beat on low until flour is
absorbed and dough is sticky, scraping down sides of bowl. If dough is
very sticky, add more flour by tablespoonfuls until dough begins to form
ball and pulls away from sides of bowl. Turn dough out onto lightly
floured work surface. Knead until smooth and elastic, adding more flour
if sticky, about 8 minutes. Form into ball.<br />
3. Lightly oil large bowl with nonstick spray. Transfer dough to bowl,
turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let
dough rise in warm draft-free area until doubled in volume, about 2
hours.<br />
4. <i>For the filling</i>: Mix brown sugar, cinnamon and pinch of salt in medium bowl. <br />
5. Press down dough. Transfer to floured work surface. Roll out to
15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
Sprinkle cinnamon mixture evenly over butter. Starting at the longer
side, roll dough into log, pinching gently to keep it rolled up. With
seam side down, trim ends straight if they are uneven. Cut remaining dough
crosswise with thin sharp knife (a good serrated worked well here) into
18 equal slices (each about 1/2 to 3/4 inch wide).<br />
6. Spray two 9-inch square glass baking dishes (an 8-inch square metal
pan worked just fine, too) with nonstick spray. Divide rolls between
baking dishes, arranging cut side up. Cover baking dishes with plastic wrap, then kitchen
towel. Let dough rise in warm draft-free area until almost doubled in
volume, 40 to 45 minutes, though yours, like mine, may take longer.
Don’t skimp on the double-rising time.<br />
7. Position rack in center of oven and preheat to 375°F. Bake rolls
until tops are golden, about 20 minutes. Remove from oven and invert
immediately onto rack. Cool 10 minutes. Turn rolls right side up.<br />
8. <i>For the glaze</i>: Combine cream cheese, powdered sugar, butter, and
vanilla in medium bowl. Using electric mixer, beat until smooth. Spread
glaze on rolls. Serve warm or at room temperature.
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</div>
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Recipe from <a href="http://smittenkitchen.com/2009/04/cinnamon-swirl-buns-so-much-news/">Smitten Kitchen</a>
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<br />Jillhttp://www.blogger.com/profile/02539254064477199465noreply@blogger.com1