tag:blogger.com,1999:blog-77507750358463312182024-02-07T04:05:47.432-05:00Sophia's SweetsSophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.comBlogger307125tag:blogger.com,1999:blog-7750775035846331218.post-72629349971878420482015-02-20T10:48:00.001-05:002019-07-30T00:15:18.180-04:00Chocolate Chip Cinnamon Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe47eJX8eDKgDI1S6x6GGtu1alaZq-do_M0eo6k-ZrKgFcNnuPHyL8jlZJzBUFniF7lLBVxGgyaZyLTq7lsr1hqThSVV8Uqvx4kMP-cAgwDVd7_2e-duDWrhCv2cKmQ470MkVretBdyDs/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe47eJX8eDKgDI1S6x6GGtu1alaZq-do_M0eo6k-ZrKgFcNnuPHyL8jlZJzBUFniF7lLBVxGgyaZyLTq7lsr1hqThSVV8Uqvx4kMP-cAgwDVd7_2e-duDWrhCv2cKmQ470MkVretBdyDs/s1600/DSC_0123.JPG" width="640" /></a></div>
One of the pluses of auditioning for conservatories is the traveling. I've gotten to know a few new cities, and little weekend trips to schools feel almost like a mini vacation (once you forget the stress of the audition itself).<br />
On a recent trip, we spent the night at a DoubleTree hotel. This hotel gained my endless admiration, because not only does it serve guests warm chocolate chip cookies, but its shuttle from the airport <i>has a giant picture of a cookie on its side</i>. I believe the 3-year-old sitting next to me was almost as excited as I was.<br />
This week, I had a couple of days off between trips, and all I wanted was to get back in my kitchen. So, inspired by those fabulous chocolate chip cookies, chocolate chip cinnamon scones were born. I've never been a huge fan of scones, because they're often dry and pretty tasteless, but these are something special.<br />
Enjoy!<br />
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<b>Chocolate Chip Cinnamon Scones</b></div>
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<i>(from <a href="http://mykitchencraze.com/2014/10/09/cinnamon-chocolate-chip-scones/">My Kitchen Craze</a>)</i></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<i>Scones</i></div>
<div class="separator" style="clear: both; text-align: center;">
2 cups all purpose flour</div>
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⅓ cup sugar</div>
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2 teaspoon baking powder</div>
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1 teaspoon ground cinnamon</div>
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¼ teaspoon salt</div>
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½ cup butter, cold and cut into small pieces</div>
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½ cup milk</div>
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1 teaspoon vanilla extract</div>
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¾ cups chocolate chips</div>
<div class="ERSSectionHead" style="text-align: center;">
</div>
<div class="ERSSectionHead" style="text-align: center;">
<i>Cinnamon Glaze</i></div>
<div style="text-align: center;">
1 cup powered sugar</div>
<div style="text-align: center;">
½ teaspoon ground cinnamon</div>
<div style="text-align: center;">
½ teaspoon vanilla extract</div>
<div style="text-align: center;">
1-2 tablespoons milk</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading" style="text-align: center;">
</div>
<div class="ERSSectionHead">
<i>Scones:</i></div>
Preheat oven to 400 F. Line a baking sheet with parchment paper.</div>
<div class="ERSInstructions">
In a large bowl, combine the four, sugar, cinnamon, baking powder and salt. Whisk together.</div>
<div class="ERSInstructions">
Add
cold butter. Using a pastry cutter or two forks (or your fingers), cut butter into flour
mixture, until butter is broken up into small pieces the size of large
peas. The mixture should look sandy.</div>
<div class="ERSInstructions">
In a small bowl combine vanilla extract and milk. Pour mixture into dry ingredients.</div>
<div class="ERSInstructions">
Mix until the dough starts to come together and pull away from sides of bowl. Add in chocolate chips, stir until combined.</div>
<div class="ERSInstructions">
Pat
dough into a large disc about ¾ inch thick on a lightly floured
surface. Cut disc into 8 wedges. Place wedges on prepared baking sheet.</div>
<div class="ERSInstructions">
Bake for 15-17 minutes, until the scones are lightly browned. Transfer scones to a wire rack to cool.</div>
<div class="ERSInstructions">
<br />
<div class="ERSSectionHead">
<i>Cinnamon Glaze:</i></div>
In
a small bowl, combine powdered sugar, cinnamon, vanilla extract, and 1
tablespoon milk. Mix until glaze becomes a smooth, pourable consistency.
Add additional milk a teaspoon at a time to thin glaze as needed.</div>
<div class="ERSInstructions">
Drizzle glaze over cooled scones. Allow glaze to set before serving. </div>
<div class="ERSInstructions">
</div>
<div class="ERSNotesDiv">
<div class="ERSNotesHeader">
<i>Note: If
your dough becomes too dry, add in a few extra teaspoons of milk. If
your dough is too wet, add in an extra tablespoon of flour.</i></div>
</div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com3tag:blogger.com,1999:blog-7750775035846331218.post-83738649196449959182015-01-26T22:23:00.002-05:002015-01-26T22:23:42.170-05:00Chocolate Mousse with Raspberry Whipped Cream<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
As an opera singer, I receive endless feedback from other musicians. As my coach said to me recently, "Being a singer is like constantly wearing a sign that says, 'Criticize Me!'" It's very easy to get wrapped up in desperate thoughts: <i>They don't like my voice! But my voice is a part of me - that means they don't like who I am! I should just give up and go to medical school instead!</i><br />
While it's important to simply ignore all this every now and then, it's also essential to recognize that everybody listens for different traits in a voice. One musician may be looking for a high, light soprano, while another may want a dark, dramatic mezzo; and this doesn't make either person wrong. <br />
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I'm quickly learning that no matter how intently I listen to recordings or how often I practice, there's simply no way to make everyone happy.<br />
With dessert, however, it's another story. Chocolate mousse is about as crowd-pleasing as you can get; it's rich, creamy, and chocolatey enough to satisfy that craving you've been having all week. Whipped cream is the perfect partner in crime; add in a swirl of puréed raspberries, and you've got a Valentine's Day dessert anyone will fall in love with.<br />
Enjoy! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj91VG3H1RRk4tNzVB35Igpkzq2iXInYmfW_NSHRf6IUFEbO6rHv8kdbkDggra41lNQuDUuL7TyO9JwX8zGkQdNPnn7h_2xUsTXa0ISiaFJ4GC-a_l2RvhalO8fIh9Z2_3V5PaCVKeASQA/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj91VG3H1RRk4tNzVB35Igpkzq2iXInYmfW_NSHRf6IUFEbO6rHv8kdbkDggra41lNQuDUuL7TyO9JwX8zGkQdNPnn7h_2xUsTXa0ISiaFJ4GC-a_l2RvhalO8fIh9Z2_3V5PaCVKeASQA/s1600/DSC_0137.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Chocolate Mousse</b></div>
<div style="text-align: center;">
<i>(from <a href="http://www.davidlebovitz.com/2008/05/perfect-chocola/">David Lebovitz</a>) </i></div>
<div style="text-align: center;">
<i> </i> </div>
<div style="text-align: center;">
6 ounces (170g) bittersweet or semisweet chocolate, chopped</div>
<div style="text-align: center;">
6 ounces (170g) unsalted butter, cut into small pieces</div>
<div style="text-align: center;">
1/4 cup (60ml) dark-brewed coffee</div>
<div style="text-align: center;">
4 large eggs, separated</div>
<div style="text-align: center;">
2/3 cup (170g), plus 1 tablespoon sugar</div>
<div style="text-align: center;">
2 tablespoons (30ml) dark rum</div>
<div style="text-align: center;">
1 tablespoon (15ml) water</div>
<div style="text-align: center;">
pinch of salt</div>
<div style="text-align: center;">
1/2 teaspoon vanilla extract</div>
<br />
Heat a saucepan one-third full with hot water, and in a bowl set
on top, melt together the chocolate, butter and coffee, stirring over
the barely simmering water, until smooth. Remove from heat.<br />
Fill a large bowl with ice water and set aside.<br />
In a bowl large enough to nest securely on the saucepan of
simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar,
rum, and water for about 3 minutes until the mixture is thick, like
runny mayonnaise. (You can also use a handheld electric mixer.) <i>This took me closer to 10 minutes.</i><br />
Remove from heat and place the bowl of whipped egg yolks within
the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.<br />
In a separate bowl, beat the egg whites with the salt until
frothy. Continue to beat until they start to hold their shape. Whip in
the tablespoon of sugar and continue to beat until thick and shiny, but
not completely stiff, then the vanilla.<br />
Fold one-third of the beaten egg whites into the chocolate
mixture, then fold in the remainder of the whites just until
incorporated, but don’t overdo it or the mousse will lose volume.<br />
Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. <br />
<br />
<div style="text-align: center;">
<b>Raspberry Whipped Cream</b></div>
<div style="text-align: center;">
<i>(from <a href="http://www.marthastewart.com/313289/raspberry-whipped-cream">Martha Stewart</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div class="li-noindent li-components">
<div class="components-group" style="text-align: center;">
<span class="components-data" itemprop="ingredients">1/2 pint (about 1 cup) fresh raspberries, plus more for garnish</span><span class="components-data" itemprop="ingredients"> </span></div>
<div class="components-group" style="text-align: center;">
<span class="components-data" itemprop="ingredients">1 tablespoon confectioners' sugar, plus more to sweeten </span>
<span class="components-data" itemprop="ingredients"></span><span class="components-data" itemprop="ingredients"> </span></div>
<div class="components-group" style="text-align: center;">
<span class="components-data" itemprop="ingredients">1 cup heavy cream</span><span class="components-data" itemprop="ingredients"> </span></div>
<div class="components-group" style="text-align: center;">
<span class="components-data" itemprop="ingredients">1/2 teaspoon pure vanilla extract </span>
<span class="components-data" itemprop="ingredients"></span>
</div>
</div>
<br />
Place raspberries in the bowl of a food processor;
process until smooth. Pass through a fine strainer; discard seeds.
Sweeten with sugar, if desired.<br />
Combine cream, 1 tablespoon sugar, and vanilla in a large
bowl; whisk together until soft peaks form. Gently fold in raspberry
puree to form swirls.<br />
<br />
Top servings of mousse with dollops of whipped cream; garnish as desired. Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-25738054532668615572015-01-11T22:57:00.001-05:002015-01-11T22:57:05.608-05:00Chewy Chocolate Meringues <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_Ns4CE3mBIVzHZoA1z2cBNdWpA7OO8Wel6w6msX9ElctyPjIss6vhNOZyhyZES7UzIgoqZBt2rdn0JwZVI_IKVFLcWU6bdKlyF5RhXo-nIk5nb9SLcNuxAkkocofCp4ybA3Li9EG5hp6/s1600/DSC_0113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_Ns4CE3mBIVzHZoA1z2cBNdWpA7OO8Wel6w6msX9ElctyPjIss6vhNOZyhyZES7UzIgoqZBt2rdn0JwZVI_IKVFLcWU6bdKlyF5RhXo-nIk5nb9SLcNuxAkkocofCp4ybA3Li9EG5hp6/s1600/DSC_0113.JPG" height="424" width="640" /></a></div>
Young chefs are all about pushing culinary boundaries and breaking the rules. I think it's wonderfully fun when food's external experience leads the taster to expect something far from what's actually within; from a colorful <a href="http://sophiasbaking.blogspot.com/2011/10/4th-of-july-cake.html">4th of July flag cake</a> to <a href="http://sophiasbaking.blogspot.com/2013/09/earl-grey-eclairs.html">shockingly tasty Earl Grey eclairs</a>, playing around with expectations versus reality is what keeps things interesting!<br />
Upon first glance, these cookies appear to be traditional chocolate meringues, light and airy and crunchy. As soon as you take a bite, however, you realize that the inside is chewy and rich and incredibly tasty. I took these to a New Year's party, and they were the perfect culinary start to 2015.<br />
<br />
Wishing you all a happy, healthy, crazy, delicious year!<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Chewy Chocolate Meringues</b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.bakerella.com/chewy-chocolate-meringues/">Bakerella</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div class="copy-paste-block">
<div style="text-align: center;">
4 large egg whites<br />1 cup sugar<br />
2 1/2 tablespoons cocoa powder</div>
<div style="text-align: center;">
2 oz bittersweet chocolate, finely chopped<br />
</div>
</div>
<div class="copy-paste-block">
Preheat oven to 350 degrees.</div>
<div class="copy-paste-block">
Line baking sheets with parchment paper.</div>
<div class="copy-paste-block">
In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a saucepan.</div>
<div class="copy-paste-block">
Whisk constantly until the sugar is completely dissolved and remove
from heat. </div>
<div class="copy-paste-block">
Beat the eggs on high using a mixer fitted with a whisk attachment. Beat until stiff and glossy.</div>
<div class="copy-paste-block">
Sift cocoa over the meringue. Sprinkle chopped chocolate on top.</div>
<div class="copy-paste-block">
Fold together gently with a spatula until combined.</div>
<div class="copy-paste-block">
Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart. (I used a 1.5" scoop and got about 2 dozen cookies.)</div>
<div class="copy-paste-block">
Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes, until the cookies are puffed and have a few cracks.</div>
<div class="copy-paste-block">
Transfer the cookies, leaving them on the parchment paper, to wire racks to cool.<span><br /></span></div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-10466102633394432002014-12-26T01:11:00.003-05:002014-12-26T01:11:58.941-05:00Earl Grey Tea Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ1xOojfKCOXa7I0GPibPXP0gO5VGMv-RiiiNRVogC7J3W6ee6AGHBD1Yx9y7RKFJoaPFdP9uMa8xNCBPKjoJ-gvtEL8mTcSxF0Sjc5QfK-b64D0E61iRdrp0le_WjhuE-YedG0M6rpp5/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZ1xOojfKCOXa7I0GPibPXP0gO5VGMv-RiiiNRVogC7J3W6ee6AGHBD1Yx9y7RKFJoaPFdP9uMa8xNCBPKjoJ-gvtEL8mTcSxF0Sjc5QfK-b64D0E61iRdrp0le_WjhuE-YedG0M6rpp5/s1600/DSC_0070.JPG" height="424" width="640" /></a></div>
Merry Christmas, my baking munchkins! I've been missing for the past month, mostly because I had seven concerts and two college auditions, among a million rehearsals to go to and applications to fill out. It rounded out what has been by far the busiest year of my life.<br />
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Whenever I feel like I need to take a minute to breathe and relax, I make myself a cup of tea. This is partly because <a href="http://sophiasbaking.blogspot.com/2013/02/earl-grey-chocolate-chip-cookies.html">I'm an old lady at heart</a>, but also because tea is basically the lifeblood of any singer. Earl Grey is my favorite, and my love of it in desserts has been well-documented on here (hello <a href="http://sophiasbaking.blogspot.com/2013/02/earl-grey-chocolate-chip-cookies.html">chocolate chip cookies</a>, <a href="http://sophiasbaking.blogspot.com/2013/09/earl-grey-eclairs.html">eclairs</a>, and <a href="http://sophiasbaking.blogspot.com/2014/02/earl-grey-ice-cream.html">ice cream</a>). I love the flavor it brings to sweets, which is both complex and comforting.<br />
This bread is perfect for a lazy weekend breakfast, or for that 5-minute mid-afternoon break between school and rehearsal. It's putting a sweet, creamy cup of tea in snack form, and I can't think of anything better than that. Go crazy and have it with a warm mug of coffee or tea, because why not? Caffeine is a good thing, my friends.<br />
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While I keep promising myself that my schedule will start to clear up
and I'll have some time to slow down, I know it's probably not true.
Which is okay, because in addition to being the craziest, the past year has been the most exciting
ever. I can't wait to see what 2015 brings.<br />
Enjoy! <br />
<br />
<div style="text-align: center;">
<b><u>Earl Grey Tea Bread</u></b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://www.foodnetwork.com/recipes/packages/comfort-foods/easy-comfort-food-recipes/50-quick-breads.page-4.html">Food Network</a>)</i><b><u> </u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 3/4 cups flour</div>
<div style="text-align: center;">
1 1/4 teaspoons baking powder</div>
<div style="text-align: center;">
1/2 teaspoon salt</div>
<div style="text-align: center;">
1/2 teaspoon orange zest </div>
<div style="text-align: center;">
1/2 cup (1 stick) softened butter</div>
<div style="text-align: center;">
3/4 cup sugar </div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
1 1/2 teaspoons vanilla</div>
<div style="text-align: center;">
1 cup cooled strong Earl Grey tea, divided</div>
<div style="text-align: center;">
2 tablespoons honey</div>
<br />
<div>
Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan
with parchment paper, leaving an overhang on two sides; coat well with
cooking spray.</div>
Whisk together the dry ingredients and orange zest. <br />
Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla, followed by 3/4 cup tea. Fold in the dry ingredients.<br />
Bake for 55-65 minutes, or until a toothpick inserted in the bread comes out clean. <br />
Whisk together the remaining 1/4 cup tea and the honey. Pour over the bread while still warm.<br />
<div>
Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.</div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com5tag:blogger.com,1999:blog-7750775035846331218.post-18872527662273536162014-11-30T20:40:00.001-05:002014-11-30T20:40:35.610-05:00Swirly Cheese Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwGhirx3hwc3QpjVPDw_IDWquGEQyyeD-644DByKef6Kq4iabggsUe155k67y-xY5723Iz6e6EUlvXPorcMjAUQUf-6EbrFgXk0Nr5-PmXrIBlF8dtXEgyb_MbbW9KcWYpMRzfXx7EqVm/s1600/DSC_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwGhirx3hwc3QpjVPDw_IDWquGEQyyeD-644DByKef6Kq4iabggsUe155k67y-xY5723Iz6e6EUlvXPorcMjAUQUf-6EbrFgXk0Nr5-PmXrIBlF8dtXEgyb_MbbW9KcWYpMRzfXx7EqVm/s1600/DSC_0078.JPG" height="424" width="640" /></a></div>
Growing up, Christmases spent with my dad's side of the family were events I looked forward to all year. The week would be spent sitting
around the tree, rarely doing anything other than reading, watching
movies, and sneaking off into other rooms to discretely wrap presents.
We also spent a lot of time every single day in the kitchen; by the
time the 25th came around, my grandmother, my aunts and I had churned
out enough varieties of cookies to satisfy all my older cousins (who,
strangely enough, would still rather eat raw dough than wait for the cookies to
come out of the oven).<br />
<div>
Waking up Christmas morning, the
house was always filled with the smell of my great-grandmother's coffee
cake (which is the most prized recipe I have and will most
likely never be making its way online), along with the sweet scent of
cinnamon buns. Hers were small and not at all like what you can buy at a
mall food court, but they gave me a fondness for small, swirly rolls. </div>
<div>
Around this time of year, I always start
thinking of those cinnamon buns. They are a sacred tradition to me and I
don't ever make them before December, but until then, I have to find
substitutes. Last weekend, I threw together this savory variation. The
dough recipe is similar to that of a traditional cinnamon bun, but they
are filled with lots of gooey cheese, along with some shallots and herbs
for extra flavor. They might just have to join in for this year's
Christmas breakfast.</div>
<div>
Enjoy!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMT6Tj_XzhahsJ6kxN2PDnLn9Aa8xwQwNcUIEYDkqVhFMbZH6twbhUB8QAKRlRqNOMsxNEAnxOxiEH50dXxEEYLxVt1HUbEqWyhZeiYySa47mP-88Equ53bLXFSni6YaZFE9eNr5ME-YLM/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMT6Tj_XzhahsJ6kxN2PDnLn9Aa8xwQwNcUIEYDkqVhFMbZH6twbhUB8QAKRlRqNOMsxNEAnxOxiEH50dXxEEYLxVt1HUbEqWyhZeiYySa47mP-88Equ53bLXFSni6YaZFE9eNr5ME-YLM/s1600/DSC_0076.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b> Swirly Cheese Buns</b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X">The Smitten Kitchen Cookbook</a> and <a href="http://traceysculinaryadventures.com/2013/05/cheddar-swirl-rolls.html">Tracey's Culinary Adventures</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the dough:</i><br />
3 cups all-purpose flour<br />
1 teaspoon salt<br />
pinch of black pepper<br />
1 tablespoon sugar<br />
2 1/4 teaspoons instant yeast<br />
1 cup milk<br />
1/4 cup (1/2 stick) unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the filling</i>:<br />
1 small shallot, minced<br />
1 1/2 cups grated fresh Mozzarella cheese</div>
<div style="text-align: center;">
1/4 cup grated Parmesan cheese<br />
1 teaspoon dried oregano (or finely chopped fresh herbs of your choice)<br />
1/4 teaspoon salt<br />
pinch of black pepper</div>
<br />
To make the dough: In the bowl of a stand mixer fitted with the
paddle attachment, combine the flour, salt, pepper, and sugar. Mix
briefly to combine. In a medium measuring cup, whisk the yeast into the
milk to dissolve. Add the yeast mixture and the melted butter to the
mixer and beat on low speed just until a rough dough comes together.
Switch to the dough hook and knead the dough on low speed for about 5
minutes, or until it is smooth and elastic.<br />
Spray a large bowl with nonstick cooking spray. Shape the dough into a
ball and place in the prepared bowl. Cover with plastic wrap and let
rise for about 2 hours, or until doubled in size.<br />
Meanwhile, in a small bowl, stir together all of the ingredients for
the filling. Line two 9-inch round cake pans with parchment paper and
set aside.<br />
Turn the dough out onto a lightly floured work surface. Roll into a
rectangle measuring about 12×16-inches. Spread the filling evenly over
the dough, leaving about 1/2-inch border at the edge. Starting with a
short side, roll the dough into a tight log. Cut the dough into 12
rolls, each about 1-inch wide. Place 6 of the rolls into each of the
prepared pans, spacing them out evenly. Melt the remaining 1 tablespoon
of butter and gently brush it over the rolls. Cover the pans with
plastic wrap and let rise for about 2 hours, or until doubled in size.<br />
Preheat oven to 350 F when the rolls are nearly done rising.<br />
Remove the plastic wrap from the pans, and bake the rolls for 20-25
minutes, or until they’re golden brown and the cheese bubbles. Serve
warm.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-55189301616134776022014-11-04T11:07:00.000-05:002014-11-04T11:07:31.817-05:00Pumpkin Spice Latte Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujLnYR2pRzoc0xXjFlsENkfj9ya35lsNTJmWnFv0uesn7KE6DsX1fgg8c6dd_lZPSn9nHgLpjANQBG3Hrs6fEK8o42wnAX4vTotUPBW36nj-sqTvmIXLjvUoCqQj53EmC4UsrdPg4JIDo/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujLnYR2pRzoc0xXjFlsENkfj9ya35lsNTJmWnFv0uesn7KE6DsX1fgg8c6dd_lZPSn9nHgLpjANQBG3Hrs6fEK8o42wnAX4vTotUPBW36nj-sqTvmIXLjvUoCqQj53EmC4UsrdPg4JIDo/s1600/DSC_0015.JPG" height="424" width="640" /></a></div>
As any high school student will tell you, senior year requires a lot of caffeine. From staying up late writing college application essays to running to rehearsals and club meetings, we all lead pretty busy lives. My friends and I have an odd obsession with pumpkin spice lattes - besides being overly sweet and artificial in a strangely delicious way, they provide us with the extra bit of energy needed to get through the rest of the day.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV91ywpGhKz1Hn0wF7nMPbbfDKgJam3sGPngRDZL7ujH87FEwCFcGgPalaHNys9Meq7TpuncIThEmFaaKFgXIRtDVac-Lva-wBCDEwnuhagCiyTJS8Me4yWueg-X7_zYDWWRlJ55seAsB/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV91ywpGhKz1Hn0wF7nMPbbfDKgJam3sGPngRDZL7ujH87FEwCFcGgPalaHNys9Meq7TpuncIThEmFaaKFgXIRtDVac-Lva-wBCDEwnuhagCiyTJS8Me4yWueg-X7_zYDWWRlJ55seAsB/s1600/DSC_0031.jpg" height="640" width="424" /></a></div>
This drink has a bit of a cult following. It's begun a "pumpkin spice" trend, which - with mixed reviews - has been popping up everywhere from <a href="http://www.krispykreme.com/menu/doughnuts/PumpkinSpiceDoughnut">donuts</a> to <a href="http://gothamist.com/2014/11/03/umami_introduces_a_pumpkin_spice_la.php">burgers</a>. (Pumpkin spice English muffins, by the way, are not highly recommended. Trust me on this one.) So why not cupcakes?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpJMZIlHkYayU0MdUp6xEPgGiWKhIB4Ftthiixp0rdc0fn0-kngDyvH6DBub4XzAUn12qD_FW7ikuhg8xq8QxSbEXREJsJ862hBIaHefu6QcNJ5SEoLwIn0QoagH3z35xeNrBis4HJE1a/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpJMZIlHkYayU0MdUp6xEPgGiWKhIB4Ftthiixp0rdc0fn0-kngDyvH6DBub4XzAUn12qD_FW7ikuhg8xq8QxSbEXREJsJ862hBIaHefu6QcNJ5SEoLwIn0QoagH3z35xeNrBis4HJE1a/s1600/DSC_0045.JPG" height="424" width="640" /></a></div>
These pumpkin spice cupcakes have a generous dose of caffeine themselves. The fluffy cakes have pumpkin, spices, and espresso powder in them; they're then soaked in coffee and topped with the lightest frosting ever. (This frosting is essentially whipped cream with a touch of sugar and cream cheese, but it's insanely delicious.) Top it off with a green straw, and there's your morning coffee.<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDGOoCzXrCcW9KB57qBg0FjbomoTxjenlBwLi3qyzZERRWf7otblGCGmBowoFqOe6JJnyXEu2KKF0hZ-49JRoCXQAB_ZQXblnftx6dWLJI7z0qiu7f5SXaObjDLdleGy-hnPrALPunQE-/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDGOoCzXrCcW9KB57qBg0FjbomoTxjenlBwLi3qyzZERRWf7otblGCGmBowoFqOe6JJnyXEu2KKF0hZ-49JRoCXQAB_ZQXblnftx6dWLJI7z0qiu7f5SXaObjDLdleGy-hnPrALPunQE-/s1600/DSC_0060.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Pumpkin Spice Latte Cupcakes </b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.browneyedbaker.com/pumpkin-spice-latte-cupcakes/">Brown Eyed Baker</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the cupcakes:</i></div>
<div style="text-align: center;">
1⅓ cups all-purpose flour<br />
4½ teaspoons espresso powder<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
½ teaspoon salt<br />
½ teaspoon ground cinnamon<br />
Pinch of ground nutmeg<br />
Pinch of ground cloves<br />
¾ cup canned pumpkin<br />
½ cup granulated sugar<br />
½ cup dark brown sugar<br />
½ cup vegetable oil<br />
2 eggs<br />
¼ cup brewed coffee, for brushing</div>
<br />
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
<br />
In a medium bowl, whisk together the flour, espresso powder,
baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set
aside.<br />
In a large bowl, whisk together the pumpkin, both sugars and the
vegetable oil until completely combined, making sure to break up any
chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a
time. Add the flour mixture in two additions, folding with a rubber
spatula until no flour pockets remain. <br />
Divide the batter between the baking cups, filling each about
two-thirds full. Bake until a skewer inserted into the center comes out
clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes,
then remove to a wire rack. While the cupcakes are still warm, brush the
tops with the brewed coffee. Let each coat soak in before applying the
next. Allow the cupcakes to cool completely before frosting.<br />
<br />
<div style="text-align: center;">
<i>for the frosting:</i></div>
<div style="text-align: center;">
8 ounces cream cheese, at room temperature<br />
½ cup granulated sugar<br />
1½ teaspoons vanilla extract<br />
2 cups heavy cream </div>
<div style="text-align: center;">
cinnamon and straws, for decorating (if desired)</div>
<br />
On medium speed, beat the cream cheese, sugar and vanilla extract in a
mixer with the whisk attachment until smooth and completely combined,
about 3 minutes. Slowly add the heavy cream, scrape the sides of the
bowl, then increase speed to medium-high and whip until stiff peaks
form.
<br />
Pipe the frosting onto the cupcakes, then sprinkle with cinnamon. Cut straws into small pieces and insert in frosting. Serve immediately, or store in
an airtight container in the refrigerator for up to 3 days.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-57485268932390179862014-10-25T14:00:00.000-04:002014-10-25T14:00:05.367-04:00Coffee Cake Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCVQo8UkKTbyqKlr1N8wiu-f-VGewEe9IWujKabTSun7fmuqzljwocEMF8i9pBIuUwhMqBgxGjkuWdJ9ATDqjB9IUi3oA6Qi1t4ldGcugBPuxKs7cqWhzC4WMYKRKUrnlgBvu9vfjMbWd/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCVQo8UkKTbyqKlr1N8wiu-f-VGewEe9IWujKabTSun7fmuqzljwocEMF8i9pBIuUwhMqBgxGjkuWdJ9ATDqjB9IUi3oA6Qi1t4ldGcugBPuxKs7cqWhzC4WMYKRKUrnlgBvu9vfjMbWd/s1600/DSC_0031.JPG" height="424" width="640" /></a></div>
As a little girl, Saturday mornings meant helping my dad make breakfast. It was usually either pancakes or French toast, and my "helping" meant accidentally splashing batter out of the mixing bowl or trying to decide whether a pancake was ready to flip or not. Even if breakfast was at 8 a.m. before swim practice, I always looked forward to that fun start to the weekend.<br />
Now, Saturday mornings often consist of my getting out of bed just in time to grab coffee to have on the subway ride to a voice lesson. This past weekend, I woke up early and whipped up these simple muffins. While they are about as basic as it gets, they're homey and fluffy and delicious. Maybe I'll make them for my roommates in college; but more likely, I'll be calling my dad to ask him for his French toast recipe.<br />
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYPW-hF-zl0__SYbwBX_bQqwKeZXrHq-0X6wtHDEB2xjodz3En_p0WzsKR74JvE_jo4CizXyVcpvMTW6UZP-1TK06hdtYDEGq06q6wehIV0tH-OPoJTGX-FnlB_wwK1z29PGsOhzpGcIn/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYPW-hF-zl0__SYbwBX_bQqwKeZXrHq-0X6wtHDEB2xjodz3En_p0WzsKR74JvE_jo4CizXyVcpvMTW6UZP-1TK06hdtYDEGq06q6wehIV0tH-OPoJTGX-FnlB_wwK1z29PGsOhzpGcIn/s1600/DSC_0064.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Coffee Cake Muffins</b></div>
<div style="text-align: center;">
<i>(from <a href="http://www.amazon.com/gp/product/1439175640/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687622&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0684859106&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0C1H0CK6MSXGBBR09EY6">The Complete Magnolia Bakery Cookbook</a>)</i><b> </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3 cups all-purpose flour</div>
<div style="text-align: center;">
1 1/2 teaspoons baking powder</div>
<div style="text-align: center;">
1 1/2 teaspoons baking soda</div>
<div style="text-align: center;">
3/4 cup (1 1/2 sticks) unsalted butter, softened</div>
<div style="text-align: center;">
1 1/2 cups sugar</div>
<div style="text-align: center;">
3 large eggs at room temperature</div>
<div style="text-align: center;">
1 1/2 teaspoons vanilla extract</div>
<div style="text-align: center;">
1 1/2 cups sour cream</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 1/3 cups firmly packed light brown sugar</div>
<div style="text-align: center;">
2 cups coarsely chopped pecans</div>
<div style="text-align: center;">
2 teaspoons cinnamon</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Preheat oven to 350 degrees F.</div>
<div style="text-align: left;">
Grease 18 muffin cups, or line with paper liners.</div>
<div style="text-align: left;">
In a large bowl, on the low speed
of an electric mixer, cream the butter with the sugar until fluffy,
about 3 minutes. Add the eggs one at a time, beating well after each
addition. Beat in the vanilla. Add the dry ingredients and mix until
just combined. Mix in the sour cream. Spoon the batter into the muffin
cups. </div>
To make the topping: In a small
bowl, mix together the brown sugar, the pecans, and the cinnamon. Sprinkle the
topping evenly (and generously) over the batter.
<div style="text-align: left;">
Bake for 20-25 minutes or until a cake tester inserted into center of a muffin comes out clean. <strong><br /></strong></div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-28255159420015679442014-10-07T22:36:00.001-04:002014-11-04T16:32:45.323-05:00FutureChefs!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbv1DGmCarYEbCHirtK3OnS86GksjMuUQ8AmsZ306qZF0-g2J0PVZxz7aJRj9PkMqpMAE3faMCAGrujYW5xf_NEoJ6hfSHCoc8G27MZWmlwLQsU1m5RS5r0o79REtqECAbkTbtmDllB3Bg/s1600/815kyQ3o4+L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbv1DGmCarYEbCHirtK3OnS86GksjMuUQ8AmsZ306qZF0-g2J0PVZxz7aJRj9PkMqpMAE3faMCAGrujYW5xf_NEoJ6hfSHCoc8G27MZWmlwLQsU1m5RS5r0o79REtqECAbkTbtmDllB3Bg/s1600/815kyQ3o4+L.jpg" height="640" width="528" /></a></div>
Well hi there. Sorry for the temporary absence - I've had a busy few weeks with a variety of music-related things, but not to worry, recipes will be back soon...<br />
Anyway, I have news. Big news. Crazy fun news.<br />
<div style="text-align: center;">
<b>Sophia's Sweets is in a book!! </b></div>
FutureChefs is a compilation of 150 recipes from young chefs all over the world.<b> </b>I just received my copy yesterday, and it's a beautiful collection of photos and mouth-watering recipes, in addition to fun profiles on each chef.<br />
My recipe is for the cookies pictured on the cover of the book - an indulgent variation on <a href="http://sophiasbaking.blogspot.com/2013/06/flourless-chocolate-fudge-cookies.html">these old favorites,</a> involving Nutella and raspberry jam. There's also a picture of me in front of my house, and one of my hands sifting sugar - super fancy y'all. (Actually, having a photographer come to my house to take pictures of me making cookies was one of the craziest "pinch me" moments ever.)<br />
Anyway, the book is now available online! And, we will be having a little "Twitter party" with a bunch of the chefs sometime next month, where you can ask us questions and enter for a chance to win a copy of the book. Details to come!<br />
<br />
Order your own copy <a href="http://www.amazon.com/FutureChefs-Recipes-Tomorrows-Across-Nation/dp/1623362067/ref=sr_1_1?ie=UTF8&qid=1412734733&sr=8-1&keywords=future+chefs">here</a>! The perfect gift for foodies of all ages. :)Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-52239120496837274342014-09-14T22:02:00.000-04:002014-09-14T22:02:06.657-04:00Browned Butter White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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On the first day of my freshman year of high school, I was simultaneously more nervous and more excited than I think I had ever been. Coming from a tiny school where I knew the names of everybody in the building (and probably those of their parents, too), stepping into a school holding over 2,500 people every day was a bit of a shock. I knew hardly anybody, I got lost multiple times, and I feared that the next four years would be the longest of my life.<br />
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It could only get better from there, and I quickly made friends and came to know and love my new teachers and classes. Days rushed by and blurred into weeks, months and years; and now, I'm a senior spending my Sundays writing college application supplements. It seems like five minutes ago that I was trying to write my first essay for an intimidating English teacher I was determined to prove myself to. <br />
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My friend who graduated this spring recently advised me to really appreciate every minute of this coming year, because it will go by faster than I realize. I know that in the blink of an eye, I'll find myself in my college dorm, looking back on this post and laughing at myself; and while I can't wait to start that new, exciting part of my life, I'm also trying to hang onto the little things I won't have anymore in a year. One of these being the ability to make delicious cookies for a school club meeting late at night, just because I feel like it - without getting lost trying to find my dorm's kitchen.<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Browned Butter White Chocolate Chip Cookies</b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://joythebaker.com/2013/06/brown-butter-chocolate-chip-cookies/">Joy the Baker</a>)</i></div>
<div style="text-align: center;">
<br /></div>
2 1/4 cups all-purpose flour<br /> 1 teaspoon salt<br /> 1 teaspoon baking soda<br /> 1 cup (2 sticks) unsalted butter, softened to room temperature<br /> 1 cup packed light brown sugar<br /> 2 teaspoons pure vanilla extract<br /> 1 teaspoon molasses<br /> 1/2 cup granulated sugar<br /> 1 large egg<br /> 1 large egg yolk<br /> 1 cup white chocolate chips<br /> coarse sea salt for sprinkling<br /><br />In a medium bowl, whisk together flour, salt and baking soda. Set aside.<br />Start by browning 1/2 cup (1 stick) butter. In a medium skillet, melt butter over medium heat. Once the butter has melted completely, it will begin to foam and froth as it cooks. The butter will also crackle and pop. That’s the water cooking out of the butter. Swirl the pan occasionally, and keep an eye on the melted butter. The butter will become very fragrant and brown bits will begin to form at the bottom of the pan. Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl. Leaving the butter in the pan will burn it. Allow butter to cool for 20 minutes.<br />In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar. Cream on medium speed until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and molasses and beat until incorporated.<br />Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture. Add the granulated sugar and cream for 2 minutes, until well incorporated. Add the egg and egg yolk and beat for 1 minute more.<br />Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed. Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated. Remove the bowl from the stand mixer and use a spatula to fold in chocolate chips.<br />Spoon batter onto a piece of parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends. Allow to rest in the fridge for at least 30 minutes.<br />Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Scoop dough by the two tablespoonful onto prepared sheets. Sprinkle with sea salt. Be sure to leave about 2 inches of space between each cookie.<br />Bake for 12 to 14 minutes of until cookies are golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes. Serve warm or allow to cool completely. <br />
-makes about 2 dozen cookiesSophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com1tag:blogger.com,1999:blog-7750775035846331218.post-76339889444224909022014-08-29T19:50:00.001-04:002014-08-29T19:50:38.457-04:00Spiced Zucchini Cake with Orange Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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I'd like to take a moment to talk about mutant vegetables. Zucchini, to be more exact.<br />
Around this time of year, food bloggers tend to start a trail of complaints along the lines of, "OMG, I can't even deal with how much zucchini is growing in my backyard and I'm so overwhelmed and it's taking over my kitchen and my life is really hard."<br />
The thing is, I live in New York City, where if your backyard is big enough to hold one small zucchini, you should consider yourself lucky. So I don't have a whole lot of sympathy. <br />
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Above is my dog, lying next to a zucchini we were given by a friend with her own little vegetable patch. Guys, this was one crazy zucchini - it was over a foot long. I didn't even know this ridiculous, genetically outrageous thing was possible in nature. Seriously, what?!<br />
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Regardless, I suddenly had a lot more understanding of the complaints popping up on my computer screen constantly, and I decided to tone down my own sass. And that's my life lesson for the day. (Is there even a lesson in there? I don't know. You're welcome anyway.)<br />
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This cake is crazy delicious. As in, way better than I ever thought a dessert based on a vegetable could be. (Although to be fair, that's pretty much the only healthy thing about it.) It's full of shredded zucchini, making it really moist, and it's studded with bittersweet chocolate chips. (These make everything better. <a href="http://sophiasbaking.blogspot.com/2014/05/perfect-banana-bread.html">We've been through this before.</a>) I topped it with a quick cream cheese frosting made with both orange zest and juice (I used a blood orange, but you can use any kind), which adds a nice little pop of flavor to this summery cake.<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Spiced Zucchini Cake with Orange Cream Cheese Frosting</b></div>
<div style="text-align: center;">
<i>(adapted from Emeril Lagasse's <a href="http://www.amazon.com/Farm-Fork-Cooking-Local-Fresh/dp/0061742953">Farm to Fork</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the cake:</i></div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
3/4 cup vegetable oil</div>
<div style="text-align: center;">
1 1/2 cups sugar</div>
<div style="text-align: center;">
2 cups grated unpeeled zucchini</div>
<div style="text-align: center;">
2 teaspoons vanilla extract</div>
<div style="text-align: center;">
2 1/2 cups all-purpose flour</div>
<div style="text-align: center;">
1 tablespoon ground cinnamon</div>
<div style="text-align: center;">
3/4 teaspoon baking soda</div>
<div style="text-align: center;">
3/4 teaspoon salt</div>
<div style="text-align: center;">
1/4 teaspoon baking powder</div>
<div style="text-align: center;">
3/4 cup bittersweet chocolate chips (or chopped chocolate)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the frosting</i>: </div>
<div style="text-align: center;">
6 ounces cream cheese, at room temperature</div>
<div style="text-align: center;">
1 cup confectioners' sugar</div>
<div style="text-align: center;">
3 tablespoons orange juice</div>
<div style="text-align: center;">
grated zest of one orange</div>
<br />
Preheat the oven to 325 degrees F, and grease an 8" square cake pan.<br />
In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the chocolate. Pour the batter into the pan, and tap it gently on the counter to release any air bubbles.<br />
Bake until the cake has risen and is golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Allow the cake to cool in the pan for 5 minutes; then turn it out onto a wire rack to cool.<br />
Once the cake is completely cooled to room temperature, make the frosting. With an electric mixer, beat the cream cheese until fluffy. Beat in the confectioners' sugar, the orange juice and the orange zest. Add more sugar or juice, until it reaches the desired consistency. Spread on top of cake (if you'd like to frost the sides as well, double the frosting recipe). Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-47470235152561091902014-08-11T20:46:00.001-04:002014-08-11T20:46:52.065-04:00Spicy Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
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Last summer, my dad and I spent three days in Paris. He had been there several times in the past, so he told me that I could plan the trip as I wanted, and he would be happy to follow along. I made sure that we got to all of the usual tourist spots - the Eiffel Tower, the Arc de triomphe, etc. - but also planned our days around pâtisseries. I had spent years reading about food bloggers' adventures eating in Paris and had been making a mental list of places to go - so when I got three days to play with, I had to fit in as much as I could!<br />
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On our first day, we were walking down a narrow street on our way to lunch and were stopped by a man who offered us a chocolate sample from his little shop. It was a thin dark chocolate bark with chili in it - it wasn't something I would usually go for, but we were in Paris, so why not? Even though his shop wasn't one on my list, he ended up giving us one of the best chocolates we had ever eaten.<br />
This brownie uses that same combination of dark chocolate and spice. With cinnamon and a hint of cayenne pepper, the chocolate flavor is enhanced, and it makes for a brownie you can't eat just one of. These are more cakey than the usual brownie, but in this case it works surprisingly well; that said, if you want them fudgier, feel free to leave out about 1/4 cup of the flour.<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Spicy Chocolate Brownies </b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.foodnetwork.com/">Food Network Magazine</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 sticks unsalted butter, plus more for greasing<br />
2 cups brown sugar<br />
4 large eggs<br />
2 teaspoons vanilla extract<br />
2/3 cup good-quality unsweetened cocoa powder<br />
1 cup all-purpose flour<br />
1 teaspoon ground cinnamon <br />
1/4 teaspoon chili powder or cayenne pepper<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon baking powder</div>
<br />
<div class="instructions">
Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter.<br />
Melt the 2 sticks of butter in a nonstick saucepan over medium-low
heat; do not boil. Remove from the heat and let cool slightly. Add the
brown sugar, eggs, and vanilla and stir with a wooden spoon until combined.<br />
Add the cocoa, flour, cinnamon, chili powder, salt, and baking
powder and mix until smooth. Spread the batter in the prepared pan and
bake until a toothpick inserted in the middle comes out mostly clean, 20 to 25
minutes. Cool in the pan on a rack before slicing.<br />
</div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com1tag:blogger.com,1999:blog-7750775035846331218.post-67951571582829248382014-08-03T18:27:00.003-04:002019-07-30T00:22:59.796-04:00Honey, Lavender, and Vanilla Bean Ice Cream<div class="separator" style="clear: both; text-align: center;">
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I got my first "real" job this summer. By "real," I mean doing something other than working as a camp counselor, which, as rewarding as it is, wasn't in my plans this year. Instead, I'm basically spending a couple of weeks doing secretarial work for a family friend who is a doctor; entering his patients' information into an online database and so on. <br />
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While it's not exactly the most challenging job in the world, it's been surprisingly entertaining. Not only have I learned how to spell hundreds of last names I have no idea how to pronounce, I've had the <i>Brandenburg Concertos</i> on as background music more times than I'd care to admit. It also makes me smile every time I'm entering a baby's information, and the parents have listed five or six different emergency contact numbers. (The doctor says he's never once had to use an emergency number, much less six.)<br />
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I try to make the time that I'm not working as "summery" as possible. Last week, I decided that a batch of freshly churned ice cream was in order.<br />
On their own, honey, lavender, and vanilla beans aren't particularly overwhelming flavors. But when mixed together, some kind of magical taste fairies make them incredibly warm and refreshing at the same time; put this together with smooth, rich ice cream, and you've got quite the summer afternoon ahead of you.<br />
Enjoy!<br />
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<br />
Honey, Lavender, and Vanilla Bean Ice Cream<br />
(adapted from <a href="http://www.amazon.com/The-Perfect-Scoop-Granitas-Accompaniments/dp/158008219X">The Perfect Scoop</a>)<br />
<br />
½ cup good quality honey<br />
¼ cup dried or fresh lavender flowers<br />
seeds from 1 large vanilla bean (scraped out)<br />
1½ cups whole milk<br />
¼ cup sugar<br />
Pinch of salt<br />
1½ cups heavy cream<br />
5 large egg yolks<br />
<br />
Heat the honey, 2 tablespoons of the lavender, and the vanilla in a small
saucepan. Once warm, remove from the heat and set aside to steep at
room temperature for 1 hour.<br />
Warm the milk, sugar and salt in a medium saucepan.<br />
Pour the cream in a large bowl and set a mesh strainer on top. <br />
Pour the lavender-infused honey into the cream through the strainer,
pressing on the lavender flowers to extract as much flavour as possible,
then discard the lavender and set the strainer back over the cream.<br />
In a separate medium bowl, whisk together the egg yolks. <br />
Slowly pour the warm mixture into the egg yolks, whisking constantly
to avoid cooking, then scrape the warmed egg yolks back into the
saucepan.<br />
Stir the mixture constantly over medium heat with a heatproof
spatula, scraping the bottom as you stir, until the mixture thickens and
coats the spatula.<br />
Pour the custard through the strainer and stir it into the cream.<br />
Add the remaining 2 tablespoons lavender flowers and stir until cool
over an ice bath. Chill the mixture overnight in the refrigerator.<br />
The next day, before churning, strain the mixture, again pressing on the lavender flower to extract their flavour.<br />
Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. <br />
<br />
Note: I used vanilla bean-infused honey, so if you happen to have some around, you can use that instead and leave out the fresh vanilla.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-52245843714313750092014-07-22T16:47:00.002-04:002014-07-22T16:47:34.048-04:00Peanut Butter Cap'n Crunch Cookies<div class="separator" style="clear: both; text-align: center;">
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Cookies seem to be everybody's go-to dessert, and are definitely what I most often am asked to bake. If you think about it, they're perfect in so many ways: they're easy to make in big quantities; there are a million and one variations on the original sugar cookie; and, they please just about everybody. Oh, and (in case you didn't know), more often than not, they're delicious.<br />
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Certain cookies also tend to make people nostalgic. Everybody has that one recipe that brings back childhood memories, be it chocolate chip cookies made from a refrigerated tube of dough or decorated Christmas sugar cookies. <br />
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Every time my dad's side of the family gets together for the holidays, it's pretty much our mission to bake as many kinds of cookies as possible. We've had our great moments and our not-so-edible, but I guess you could say this tradition instilled a certain cookie adventurism in me. <br />
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As soon as I saw this recipe in a book my friend gave me for my birthday, I knew I had to try it - Cap'n Crunch cereal, in a cookie? With peanut butter?<br />
As it turns out, this little combo is a fantastic idea. The cereal gives a great crunch to the soft, chewy cookies, and the peanut butter and cinnamon manage to be perfect together. As a plus, eating sugary breakfast cereal inside of a cookie totally makes anybody feel like a 5-year-old again.<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Peanut Butter Cap'n Crunch Cookies</b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.amazon.com/Coolhaus-Ice-Cream-Book-Custom-Built/dp/0544120043">Coolhaus Ice Cream Book</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 sticks unsalted butter, softened<br />2 cups packed light brown sugar<br />1/2 cup crunchy peanut butter<br />1 large egg plus 1 egg yolk<br />1 teaspoon vanilla extract<br />3 tablespoons granulated sugar<br />1 tablespoon ground cinnmon<br />2 1/2 cups sifted pastry flour, or 2 cups sifted all-purpose flour (sift before measuring)<br />1/2 teaspoon kosher salt<br />1/2 teaspoon baking soda<br />1 1/2 cups Cap’n Crunch cereal</div>
<br />
In a large bowl, mix brown sugar with butter and whisk to combine. Add peanut butter and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.<br />In a small bowl, whisk together granulated sugar and cinnamon. Set aside.<br />In a medium bowl, whisk together flour, salt, and baking soda.<br />Add the flour mixture to the peanut butter mixture, mixing until just combined. Add cereal, mixing until evenly distributed. Be careful not to overmix or overcrush cereal. Refrigerate dough for at least 20 minutes.<br />Preheat oven to 325F, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper. Form dough into balls about the size of whole walnuts. Roll each in the cinnamon sugar mixture before placing 2 inches apart on baking sheets.<br />Bake for 12 to 14 minutes, or until edges are light brown and centers are still soft; don’t overbake. Immediately transfer cookies to a cooling rack. Let cool before serving.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-41869639278973202762014-06-28T23:49:00.000-04:002014-06-28T23:49:12.602-04:00Blueberry Buttermilk Brown Sugar Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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When I was about eight years old, my parents and I drove to Massachusetts to spend the 4th of July with our friends. We planned a fun weekend, stocked the fridge with the makings of quite the barbeque, and bought plenty of glow sticks to wear at night.<br />
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On the 4th, after our little backyard party, we walked up the road to an open field and settled in in our lawn chairs to watch the fireworks. (Side note: it still amazes me that for some people, this is an everyday occurrence; in New York, the most we can do is climb up a fire escape to get to somebody's roof and watch fireworks. This is probably illegal. I will forever be jealous of the small-town life.)<br />
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Just as the fireworks started, our friends' dog started to bark uncontrollably. It took us all of two seconds to realize that we were about to be hit with a rainstorm emitting from the sprinklers on the field. That night, we walked back to our friends' house soaking wet, but it's a moment we still laugh about every 4th of July.<br />
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This year, I'm spending the 4th at Westminster Choir College, where I'm doing a voice program for a couple of weeks; it's great here, but our cafeteria food certainly doesn't compare to the homemade picnic lunch my parents will be putting together. So before I left home, I made this cake as my own little celebration of the start of summer. It's light, moist, not too sweet, full of fresh blueberries, and topped with a thin, almost crunchy glaze. I think I just found myself a new favorite tradition (with quite the tongue-twister recipe title).<br />
Enjoy!<br />
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<div style="text-align: center;">
<b>Blueberry Buttermilk Brown Sugar Bundt Cake </b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-buttermilk-bundt-cake-recipe.html">Food Network Magazine</a>)</i></div>
<br />
<div style="text-align: center;">
<i>For the cake:</i><br />2 sticks unsalted butter, at room temperature, plus more for the pan<br />3 cups plus 2 tablespoons all-purpose flour<br />2 1/2 teaspoons baking powder<br />1 1/4 teaspoons salt<br />1 3/4 cups brown sugar<br />1/4 cup vegetable oil<br />4 large eggs, at room temperature<br />1 teaspoon vanilla extract<br />3/4 cup buttermilk<br />2 cups blueberries (about 1 pint)</div>
<div style="text-align: center;">
<br /><i>For the glaze:</i></div>
<div style="text-align: center;">
2 1/2 cups confectioners' sugar</div>
<div style="text-align: center;">
4-5 tablespoons milk</div>
<br /><div>
<div>
Make
the cake: Preheat the oven to 350 degrees F. Generously butter a
nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and
salt in a medium bowl.</div>
<div>
Beat 2 sticks butter, the brown sugar
and vegetable oil in a bowl with a mixer on medium-high speed until
fluffy, at least 5 minutes, scraping down the sides of the bowl with a
rubber spatula as needed. Reduce the mixer speed to low; beat in the
eggs one at a time, then beat in the vanilla. Add about one-third of the
flour mixture and half of the buttermilk; beat until almost
incorporated. Add another one-third of the flour mixture and the
remaining buttermilk. Beat, scraping down the sides of the bowl as
needed, until just combined. Add the remaining flour mixture and beat 30
seconds. Finish incorporating the flour by hand to avoid overmixing.</div>
<div>
Toss
the blueberries with the remaining 2 tablespoons flour in a small bowl.
Spoon one-third of the batter evenly into the prepared pan. Sprinkle in
half of the blueberries, then top with another one-third of the batter.
Scatter the remaining blueberries on top and cover with the rest of the
batter; smooth the top. Bake until the cake is golden brown and a
toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10
minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a
small sharp knife around the edge of the pan to loosen the cake, then
invert onto the rack to cool completely. </div>
<div>
</div>
<div>
Meanwhile, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl;
if the glaze is too thick, whisk in up to 1 more tablespoon milk, a
little at a time. Pour the glaze over the cake, letting it drip down the
sides. Allow to sit for a few minutes before serving.</div>
</div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com4tag:blogger.com,1999:blog-7750775035846331218.post-29072677212949569482014-06-21T00:23:00.002-04:002014-06-21T00:23:58.235-04:00Double Chocolate Strawberry Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDHIlKw6YRLfzgCIPF2f5UTOlsIxLsUeBXWQ3vbNpiTCr9lhqTQdcE6daW-jRM9aqHltTIFPhUzTL32GjtliwXb9AMj7judNIy_Cb7Pk6joThh_BPev8YqqZOOl2q74JS_OZ4efsT0JBy/s1600/DSC_0065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDHIlKw6YRLfzgCIPF2f5UTOlsIxLsUeBXWQ3vbNpiTCr9lhqTQdcE6daW-jRM9aqHltTIFPhUzTL32GjtliwXb9AMj7judNIy_Cb7Pk6joThh_BPev8YqqZOOl2q74JS_OZ4efsT0JBy/s1600/DSC_0065.JPG" height="424" width="640" /></a></div>
Some
situations simply have no shortcut. The work you put in is the result
you get, and in most cases, this makes sense; I'm not going to ace a
test without studying, get into college without filling out a million
and one pieces of paperwork, or learn my arias without spending a few
hours sitting at my piano. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSOnFw1nvCg_wgQ6yyxuZftQepw-p7z6b-cQHauJHRB7fzeTf_KAm7oKdBLwuXJlO6bRNrrjhC0VTE6I67K0RLX5bhgYqd_AZQs5X64H-WtHqICFUX2iUPyMlkWWaxr_qy0x1SDURLuPy/s1600/DSC_0018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSOnFw1nvCg_wgQ6yyxuZftQepw-p7z6b-cQHauJHRB7fzeTf_KAm7oKdBLwuXJlO6bRNrrjhC0VTE6I67K0RLX5bhgYqd_AZQs5X64H-WtHqICFUX2iUPyMlkWWaxr_qy0x1SDURLuPy/s1600/DSC_0018.JPG" height="424" width="640" /></a></div>
But
every now and then, life decides to be awesome and throw you a shortcut
curve-ball just when you need it. A few weeks ago, when I was in the
middle of studying for finals and having late-night rehearsals, I
discovered this tart. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfHcvfZjRz0jXVEV4RUyKJPfDlgMAQa446EluudRONzhbEhwBIPqidXpEqIZGntJArKRSrSOzz9-ix8PMq75KSHSFIRBQPgGwaiuWCGFVd6ggLyW8BWLLKoWmXPIAbiVmsJlZqpnx1xzi/s1600/DSC_0070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfHcvfZjRz0jXVEV4RUyKJPfDlgMAQa446EluudRONzhbEhwBIPqidXpEqIZGntJArKRSrSOzz9-ix8PMq75KSHSFIRBQPgGwaiuWCGFVd6ggLyW8BWLLKoWmXPIAbiVmsJlZqpnx1xzi/s1600/DSC_0070.JPG" height="424" width="640" /></a></div>
The truth is, baking is deceptive. It seems so complicated, with countless steps (and steps within steps) to a recipe, but the
truth is, when it comes to fairly straightforward desserts like this one, you
look at the recipe and follow it. It's as simple as that - for real. I
promise. You can make this dessert, even if you've never measured out a
cup of sugar before in your life. No worries, I'll hold your hand.<br />
This
crust is a breeze to throw together in a food processor; the filling
can be whipped up even more quickly; and, within a few minutes, you have
a tart that's picture-perfect. Not to mention ridiculously delicious.<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqJisa019BFzmGxmLLnBFCgC8ByuUcGc3UmJLOkG_-EJ9EBjVA99UKe3t0AgJc8cVCuyTMUlVFw_qeycPojJF3HMRzPeJhF9WJ7Ty-wv_31xU2lDnWz4fj_1lAHEDfsAoJHCZu23Nm2If/s1600/DSC_0046.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqJisa019BFzmGxmLLnBFCgC8ByuUcGc3UmJLOkG_-EJ9EBjVA99UKe3t0AgJc8cVCuyTMUlVFw_qeycPojJF3HMRzPeJhF9WJ7Ty-wv_31xU2lDnWz4fj_1lAHEDfsAoJHCZu23Nm2If/s1600/DSC_0046.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b> Double Chocolate Strawberry Tart</b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://bakingbites.com/2012/07/double-chocolate-strawberry-tart/">Baking Bites</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 prebaked chocolate crust (recipe below)<br />
8 oz cream cheese, room temperature<br />
7 oz (1 container) marshmallow creme/fluff<br />
4 oz dark chocolate, melted and cooled<br />
2 teaspoons vanilla extract<br />
16 oz fresh strawberries </div>
<div style="text-align: center;">
2 tablespoons strawberry jam (optional) </div>
<br />
In a large mixing bowl, whip together cream cheese and marshmallow
fluff until smooth and well-combined. Blend in the melted and cooled
dark chocolate, followed by the vanilla extract, and mix until the
filling is a uniform color.<br />
Trim the strawberries and thinly slice.<br />
Fill tart shell with chocolate cream, spreading it evenly, and top with a
layer of fresh strawberries. If desired, mix the jam with a teaspoon or
so of water, microwave it for 30 seconds to thin it out, and brush it
onto the berries for a shiny finish.<br />
The tart should be served shortly after adding sliced berries. (To make
the dessert in advance, refrigerate the filled tart and add the berries
right before serving.)<br /><br />
<br />
<div style="text-align: center;">
<strong>Chocolate Shortbread Tart Crust</strong><br />
1 cups all purpose flour<br />
1/4 cup cocoa powder<br />
1/4 cup sugar<br />
1/4 tsp salt<br />
1/2 cup butter, cold</div>
<div style="text-align: center;">
<br /></div>
In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.<br />
Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.<br />
Pour crumb mixture into a 9" tart pan. Press
firmly up the sides and into an even layer on the bottom of the pan.<br />For a baked crust, bake at 350 degrees F for 15-20 minutes, until firm. Allow to cool completely before filling.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-78743444067760125572014-05-31T18:12:00.004-04:002014-06-01T00:30:37.869-04:00Lemon Meringue Ice Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_cbClbBB2DoxYMBkRnP0HYLZPsdSV55JfQJfc2L8199KrRb0bfe9TOjhevT3oE99tSHsZ_LQsqfFKwk1ZvVUD-p5vun09OPhYOTgFoOfaPiUjYGp2IBgYD3N5HlbE3uiE8M4IaaWW2q1/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_cbClbBB2DoxYMBkRnP0HYLZPsdSV55JfQJfc2L8199KrRb0bfe9TOjhevT3oE99tSHsZ_LQsqfFKwk1ZvVUD-p5vun09OPhYOTgFoOfaPiUjYGp2IBgYD3N5HlbE3uiE8M4IaaWW2q1/s1600/DSC_0088.JPG" height="424" width="640" /></a></div>
The older I get, the more I realize how fast time goes by. This may seem ridiculous coming from a teenager (17 as of this week!), but it's true. My friends and I are shocked that the school year is ending so quickly, and while we're excited for all the fun plans we have for summer, it's also kind of terrifying. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBh2d5QMkejSiyXqxvEhOWUCWg5B71M3sNy-2VG-iONMrSlD43WhfdSfS3MAbr3vs2KiqNho-KUcQRbmfGmkv1F8eA6CzPXEaaPgVhISxYiGY5wOHTxnPDos_JfzO82sgN6-VbBLjo_UlE/s1600/DSC_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBh2d5QMkejSiyXqxvEhOWUCWg5B71M3sNy-2VG-iONMrSlD43WhfdSfS3MAbr3vs2KiqNho-KUcQRbmfGmkv1F8eA6CzPXEaaPgVhISxYiGY5wOHTxnPDos_JfzO82sgN6-VbBLjo_UlE/s1600/DSC_0091.jpg" height="640" width="424" /></a></div>
This past year has been by far the busiest, most stressful of my life; but it's also been the greatest. I had a great time with my friends, got to know my teachers better, had the opportunity to travel to some amazing places, and became more involved in music.<br />
I also watched the seniors at my school go through the crazy college application (and audition, for those pursuing music) process, and the idea of really starting that (and not just talking about it) can be a bit daunting. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLT0WbUydOgNafOT6WPACzne9R-GoH3pqOzIUBKsOQ3hEypTyFEvTj9Mp5zSIKsmlLaMGzVQH6NnaGbQMQoezJH2lOTScm4vNsuZ_EnZ5yipEg-0IBUYZiI6K6hgVyxXquRQX2Zw6txWG/s1600/DSC_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLT0WbUydOgNafOT6WPACzne9R-GoH3pqOzIUBKsOQ3hEypTyFEvTj9Mp5zSIKsmlLaMGzVQH6NnaGbQMQoezJH2lOTScm4vNsuZ_EnZ5yipEg-0IBUYZiI6K6hgVyxXquRQX2Zw6txWG/s1600/DSC_0078.JPG" height="424" width="640" /></a></div>
That said, I'm excited to see what lies ahead, and wow I just realized how cheesy this post got. Anyway, right now I'm focusing on celebrating the start of summer, no matter how much German diction I have to learn, or how many application essays I have to write!<br />
This dessert is perfect to kick off a season of fresh, bright flavors. The tart lemon curd and berries are a perfect contrast to the creamy, sweet vanilla ice cream, and it's all nestled inside a crunchy, almost cookie-like pie crust. And hey, what isn't better with toasted meringue?<br />
(Shout-out to my best friend's mother for the recipe - it's quickly become one of my absolute favorites!)<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qFz7zUIPZlRmZxfWfaq2t1ZnJLuD5ps-U9yNcoH4lDxbh1DN0kdaFxMzL4OBTmPDsKpLyyFaFb-zVQ7TnpH_83BPHO3l7lA32zxRGihwcjEADwXhDs5JVqe0B7IkcB_-EKm-pEEdERdD/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qFz7zUIPZlRmZxfWfaq2t1ZnJLuD5ps-U9yNcoH4lDxbh1DN0kdaFxMzL4OBTmPDsKpLyyFaFb-zVQ7TnpH_83BPHO3l7lA32zxRGihwcjEADwXhDs5JVqe0B7IkcB_-EKm-pEEdERdD/s1600/DSC_0101.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Lemon Meringue Ice Cream Pie</b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Meringue-Ice-Cream-Pie-in-Toasted-Pecan-Crust-237881">Epicurious</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span class="first">For the lemon curd</span><span itemprop="ingredients"> </span></i></div>
<div style="text-align: center;">
<span itemprop="ingredients">2 large eggs</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">2 large egg yolks</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">6 tablespoons (3/4 stick) unsalted butter</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">1 cup sugar</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">6 tablespoons fresh lemon juice</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">2 teaspoons finely grated lemon peel</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">Pinch of salt</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>For the crust<span itemprop="ingredients"> </span></i></div>
<div style="text-align: center;">
<span itemprop="ingredients">1 1/2 cups finely chopped pecans</span><b></b><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">1/4 cup sugar</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">1/4 cup (1/2 stick) butter, melted</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">3 cups vanilla ice cream, slightly softened, divided</span></div>
<div style="text-align: center;">
<span itemprop="ingredients">1/2 cup chopped berries of your choice <i>(I used raspberries)</i> </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>For the meringue<span itemprop="ingredients"> </span></i></div>
<div style="text-align: center;">
<span itemprop="ingredients">4 large egg whites, room temperature</span><b></b><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">Pinch of cream of tartar</span><span itemprop="ingredients"> </span></div>
<div style="text-align: center;">
<span itemprop="ingredients">6 tablespoons sugar</span></div>
<br />
<span itemprop="ingredients"><i>For the lemon curd</i><br />
Whisk eggs and egg yolks in medium bowl. Melt butter in
medium metal bowl set over large saucepan of simmering water. Whisk in
sugar, lemon juice, lemon peel, and salt; gradually whisk in egg
mixture. Whisk until thick and thermometer inserted into curd registers
178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic
wrap on top of curd; chill 4 hours. </span><br />
<br />
<i>For the crust</i>
Preheat oven to 400°F. Mix pecans, sugar, and butter in
medium bowl until moistened. Press pecan mixture onto bottom and up
sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake
until crust is lightly toasted, about 12 minutes (crust will slip down
sides of dish). Use back of spoon to press crust back into place. Cool
crust on rack. Freeze crust 30 minutes.
<br />
Dollop 1 1/2 cups ice cream over crust; spread into even
layer. Spread lemon curd over ice cream; freeze until firm, about 2
hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into
even layer. Cover and freeze until firm, about 2 hours.<br />
<br />
<i>For meringue</i>
Using electric mixer, beat egg whites in medium bowl
until frothy. Beat in cream of tartar. With mixer running, gradually add
sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading
to seal at edges and swirling decoratively. Freeze pie until ready to serve.<br />
Using a kitchen butane torch, toast meringue until golden in spots; or,
place pie in a preheated 500°F oven or broiler until meringue is golden in spots,
watching to prevent burning, about 3 minutes. <i>(Seriously, watch it the entire time - it can go from raw to burnt in a second</i>.) Cut pie into wedges; serve
immediately.Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com1tag:blogger.com,1999:blog-7750775035846331218.post-61216992012228499312014-05-08T21:59:00.001-04:002014-05-08T22:00:48.931-04:00Perfect Banana Bread<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1q0hhgI_NaDw0CyKPP1r0TqM1XaRoAHwQoCYMF54EU8AsXMqorcGQF96hugiIOXI-puUvlQzMe7vg7TptUd4zvZ6T8fomAOSDpc6WXVWGt1_3NxJTTO171ScPZQgFBpSrzsB3sCwSLbV/s1600/DSC_0175.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1q0hhgI_NaDw0CyKPP1r0TqM1XaRoAHwQoCYMF54EU8AsXMqorcGQF96hugiIOXI-puUvlQzMe7vg7TptUd4zvZ6T8fomAOSDpc6WXVWGt1_3NxJTTO171ScPZQgFBpSrzsB3sCwSLbV/s1600/DSC_0175.JPG" height="424" width="640" /></a> It deeply annoys me when people title their recipes "the best," "the greatest," or even "perfect." Who proclaimed your food the most wonderful ever created? You and your official declaration committee? Let's get real, there's a 99.99% chance your chocolate chip cookies are nothing particularly mind-blowing.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaLoww3r-9qBkK605R0udXzJGyyuX4GL8a90Myw2K27XZS4aG-NqX0ZQROlPSgjOXHZ7j_MUmcM7wAbHPss-uVyIoKDvc0zHbunPUwpRP1MoFLmc0ROXu0IsG1TTvhJeEqRfxUQOrnnr1/s1600/DSC_0184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaLoww3r-9qBkK605R0udXzJGyyuX4GL8a90Myw2K27XZS4aG-NqX0ZQROlPSgjOXHZ7j_MUmcM7wAbHPss-uVyIoKDvc0zHbunPUwpRP1MoFLmc0ROXu0IsG1TTvhJeEqRfxUQOrnnr1/s1600/DSC_0184.JPG" height="424" width="640" /></a>If you notice my own recipe title, you may choose to call me a hypocrite. That's kind of valid in this case, but hear me out.<br />
Banana bread is one of those sweets that most Americans have grown up eating. Everybody has their own "secret" family recipe they swear by, and the variations on the basic formula are endless. However, my parents don't bake at all, ever, so I've spent the past seven years trying to find my perfect banana bread recipe. This is soft, fluffy, incredibly moist, and studded with slivers of dark chocolate (hi there, in case we haven't met, chocolate is kind of a necessity in my kitchen).<br />
Thanks to a college road trip that took me and my dad through Boston, we stumbled across <a href="http://flourbakery.com/">Flour Bakery and Cafe</a>. (Okay, I won't lie to you, I googled "best bakery in Boston.") The place is adorable and wonderful and full of delicious pastries, and it's because of Joanne Chang's beautiful book that I got my hands on this recipe. So thank you, Flour, for helping me create my own family tradition.<br />
Enjoy!<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q_eUvRSwGk9JT3CWa6Z1ZNjQjM8sA-Ft6ijhvpCD9w8tKFm734E7aywqmyAgxLjDuZnbnJ_Oqdx1rmd5_IL1RiEOVGJ30NW10-zt9rc6JIHFojnXaBg-PMOBX0ou3C4IkGihJR6fltBR/s1600/DSC_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q_eUvRSwGk9JT3CWa6Z1ZNjQjM8sA-Ft6ijhvpCD9w8tKFm734E7aywqmyAgxLjDuZnbnJ_Oqdx1rmd5_IL1RiEOVGJ30NW10-zt9rc6JIHFojnXaBg-PMOBX0ou3C4IkGihJR6fltBR/s1600/DSC_0167.jpg" height="640" width="424" /></a></div>
<b>Perfect Banana Bread </b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X">Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 2/3 cups (210 grams) all-purpose flour</div>
<div style="text-align: center;">
1 teaspoon baking soda</div>
<div style="text-align: center;">
1/2 teaspoon ground cinnamon</div>
<div style="text-align: center;">
1/2 teaspoon kosher salt</div>
<div style="text-align: center;">
1 cup plus 2 tablespoons (230 grams) sugar</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
1/2 cup (100 grams) canola or other flavourless oil</div>
<div style="text-align: center;">
3 1/2 very ripe bananas, peeled and mashed (about 1 1/2 cups or 340 grams mashed bananas)</div>
<div style="text-align: center;">
2 tablespoons creme fraiche or sour cream</div>
<div style="text-align: center;">
1 teaspoon vanilla extract</div>
<div style="text-align: center;">
1/2 cup dark chocolate disks, roughly chopped (or chop up a dark chocolate bar)</div>
<div style="text-align: center;">
<br /></div>
Position the rack in the centre of the oven and preheat to 325°F (165°C). Butter and flour a 9x5" loaf pan.<br />
In a bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.<br />
Using a stand mixer fitted with the whip attachment, or a handheld
mixer, beat together the sugar and eggs on medium speed for about 5
minutes for the stand mixer, and about 8 minutes for a handheld mixer;
or until light and fluffy.<br />
With the machine on low speed, slowly drizzle in the oil. Do not pour
the oil in all at once. Add it slowly so it has time to incorporate into
the eggs and doesn't deflate the air you have just beaten into the
batter. Adding the oil should take about 1 minute.<br />
Add the bananas, creme fraiche/sour cream, and vanilla, then continue to mix on low speed just until combined.<br />
Using a rubber spatula, fold in the flour mixture and chocolate just until
thoroughly combined. No flour streaks should be visible and the chocolate
should be evenly distributed.<br />
Pour the batter into the prepared loaf pan and smooth the top.<br />
Bake for 1 to 1 1/4 hours, or until golden brown on top and the
cake springs back when you press it. If your finger sinks when you poke
the bread, it needs to bake a little longer. <br />
Let cool in the pan on a wire rack for at least 30 minutes; flip bread out of pan and allow to cool completely before slicing.<br />
<i>(Note: I feel that I should follow standard recipe rules and advise waiting until this has come to room temperature to taste it. However, if you were to accidentally have a piece warm out of the oven, I'd be pretty proud.) </i>Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com3tag:blogger.com,1999:blog-7750775035846331218.post-63145328214960910762014-05-02T23:18:00.000-04:002014-05-02T23:21:58.528-04:00From New York to New Orleans!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AgLJa9ZEyqwRf940-Pgq8uducuoYMesIemj0XBkAp2GrNaLQl3PSnwZw2LDWfLJGFB8U5rxLZolIdWnUPvrnonalGT8f6Ssp4-vGWNDfsIZ-XPMWtFDqvjmDPB4-sj9W6Gx5xtIbfWpH/s1600/image_9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AgLJa9ZEyqwRf940-Pgq8uducuoYMesIemj0XBkAp2GrNaLQl3PSnwZw2LDWfLJGFB8U5rxLZolIdWnUPvrnonalGT8f6Ssp4-vGWNDfsIZ-XPMWtFDqvjmDPB4-sj9W6Gx5xtIbfWpH/s1600/image_9.jpeg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">instagramming cakes all day every day</td></tr>
</tbody></table>
There are a lot of great aspects to baking for events. For me, it's a ton of fun to go back and forth with whoever is throwing the event and figure out the perfect desserts for the occasion (and in the case of cakes, how best to flavor and decorate them). I think that the greatest part, though, is getting to feel like in some small way, I'm helping somebody celebrate. Last year, I had a sweet sixteen, and while the bakers who made the cupcakes, the people who set up the chairs before guests arrived, and the DJ's assistant weren't there during the party, they were all a part of my celebration in some way. So, I like to think that even though I'm not at some of the events my cakes go to, I'm actually contributing a little bit to their fun.<br />
My friend's dad is a caterer, and a few weeks ago, he asked me to make cakes for a dinner he was cooking for; it was for a couple who was moving from New York to New Orleans. They wanted three cakes centered around the theme of their trip, somehow tying in the NOLA flag and Mardi Gras colors, but the rest was basically up to me. We played around with some flavor combos, and one long night later, I had three pretty cute cakes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DezdDnJMHInJC3zAck-bow1qiLautgStpDcdbZ6Dt-sH-0y7YH89SlWlHr-BbB4I91dMkPW0oh3kmIcJCF_B4ncXuc1tq3TcLlynkInM8PYUMCntiGgDWLqEIS89AIoRdHflNNi2xsgK/s1600/image_7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DezdDnJMHInJC3zAck-bow1qiLautgStpDcdbZ6Dt-sH-0y7YH89SlWlHr-BbB4I91dMkPW0oh3kmIcJCF_B4ncXuc1tq3TcLlynkInM8PYUMCntiGgDWLqEIS89AIoRdHflNNi2xsgK/s1600/image_7.jpeg" height="580" width="640" /></a></div>
Given that they were leaving New York, I figured the big city had to be represented in some way. There's nothing more symbolic of here than the "I Heart NY" logo, so I traced white chocolate shapes and painted them with gel food coloring.<br />
This cake was the most interesting of the three in terms of flavor - it was made up of layers of spice cake, filled with Meyer lemon curd and frosted with vanilla buttercream (as were all of the cakes). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0eiOoMoScdAR77fOeTTnjtidegTj_mc_VcYqVviHA52qi7HirKUeFylQXXSPRqv6AAarsFV74UVe6o9fKCtSvJWrhuLZ8I4zDu0Yhvpfge1z0eCVBoTPRw0dAlVogR6wIhlm1TdzuxDd/s1600/image_3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0eiOoMoScdAR77fOeTTnjtidegTj_mc_VcYqVviHA52qi7HirKUeFylQXXSPRqv6AAarsFV74UVe6o9fKCtSvJWrhuLZ8I4zDu0Yhvpfge1z0eCVBoTPRw0dAlVogR6wIhlm1TdzuxDd/s1600/image_3.jpeg" height="606" width="640" /></a></div>
The next cake was supposed to represent <a href="https://www.google.com/search?q=new+orleans+flag&client=firefox-a&hs=DZm&rls=org.mozilla:en-US:official&channel=fflb&source=lnms&tbm=isch&sa=X&ei=x1tkU7fBHYTLsAS1iYHwDA&ved=0CAgQ_AUoAQ&biw=1136&bih=568">the flag of New Orleans</a>. I'm all for gold accents, so I kept the borders simple and used edible spray paint and glitter to glam up the white chocolate fleur-de-lis. This was definitely my favorite of the three cakes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RXgyYrABIGzjF3A5CFpMUaa9KOiRbNSOtmFUcjGZ8btjy_UIFljG2TIpU2Nagmdgh51-lZVgluNi_cL9YFREScr0Ejk-cRT95BpWefRSwN1yA03abN0DlMGI8p9LNRXF1sHJdz1OosyE/s1600/image_4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RXgyYrABIGzjF3A5CFpMUaa9KOiRbNSOtmFUcjGZ8btjy_UIFljG2TIpU2Nagmdgh51-lZVgluNi_cL9YFREScr0Ejk-cRT95BpWefRSwN1yA03abN0DlMGI8p9LNRXF1sHJdz1OosyE/s1600/image_4.jpeg" height="640" width="620" /></a></div>
Flavor-wise, this cake was pretty simple, but I'm sure it was also the most popular; it was a chocolate cake with whipped bittersweet chocolate ganache filling layered with fresh strawberries. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JqayB_lwvhZ90N9sk6V9wBBHjveyeio7nfXlpBaX3hUulRhpVQ6cZcC2YKvnrK4PxwxsghL9zocqlNPhZ3EAupF1WZsOpzBYCoxkdF9509ulZ3JQ-43_N3KAjTdAv7kBBd4s2OZ9G04M/s1600/image_1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JqayB_lwvhZ90N9sk6V9wBBHjveyeio7nfXlpBaX3hUulRhpVQ6cZcC2YKvnrK4PxwxsghL9zocqlNPhZ3EAupF1WZsOpzBYCoxkdF9509ulZ3JQ-43_N3KAjTdAv7kBBd4s2OZ9G04M/s1600/image_1.jpeg" height="578" width="640" /></a></div>
The final cake was so much fun to make. All I was told was to include Mardi Gras colors, and the rest was up to me; so I made more white chocolate shapes, this time a crown and two eye masks, and painted them gold. I sprayed the entire cake with edible purple spray paint (seriously, <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_colormist">this stuff</a> is awesome), and threw in a bright green border to make it pop. The cake flavor was pretty simple, but it was a yummy combination: vanilla cake with a mixed berry cream filling.<br />
I'm still learning when it comes to cake decorating, and there's a lot that could be improved about these, but I had a great time making them. It's easy to get totally wrapped up in this kind of thing, and although I don't even know the names of the couple, I'm so glad I got to be a little part of their goodbye! <!--3-->Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-10524990237066492292014-04-14T03:59:00.000-04:002014-04-14T04:01:18.561-04:00Cream Cheese Kolache<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4ViXIL_LaPerox0ttX2erG_Z5sWV8vklkgmOA9uTWUD7ocYhtSjDJfltBCigT9K2T6iGw0SizCo_XpU0IGwqcaPoRPQv7Do3qauyhA5Tz3C1U988v09RxBErXPFbGHpWtWPCTJLzw0ho/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4ViXIL_LaPerox0ttX2erG_Z5sWV8vklkgmOA9uTWUD7ocYhtSjDJfltBCigT9K2T6iGw0SizCo_XpU0IGwqcaPoRPQv7Do3qauyhA5Tz3C1U988v09RxBErXPFbGHpWtWPCTJLzw0ho/s1600/DSC_0121.JPG" height="424" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-family: inherit;"> Cream cheese what? No worries, about a week ago, I had no idea what a kolache (or "kolacky") was either. My music history class is doing presentations on composers from the Romantic Era, and my group was assigned Dvořák. When we determined what each group member was going to do, one of my designated tasks was bringing in a Czech dessert to symbolize Dvořák's homeland. (This really didn't do us any good grade-wise, but totally earned us endless love and admiration from the rest of the class.) </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0IQQI6XkkpUwLNeRoHZARWB12vSW-9ZsKonNDjuN__0ZYG3wOo2b314zFUTolkE6PVzVhOLavirnKRn25jKRSzdVOpBWgGaB_BviF1AJRChtXpLQ3Y6uP_t7u-bgQFuaMYjRyIh7C2mQ/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0IQQI6XkkpUwLNeRoHZARWB12vSW-9ZsKonNDjuN__0ZYG3wOo2b314zFUTolkE6PVzVhOLavirnKRn25jKRSzdVOpBWgGaB_BviF1AJRChtXpLQ3Y6uP_t7u-bgQFuaMYjRyIh7C2mQ/s1600/DSC_0137.JPG" height="424" width="640" /></a><br />
<div style="text-align: left;">
When I researched Czech sweets, "kolache" came up over and over again. They are essentially small rolls with centers that have been hollowed out and stuffed with some kind of sweet filling (although they can also be made larger and cut into slices). I went with a cream cheese filling that's almost like cheesecake, and its richness complemented the fairly simple roll well. </div>
<div style="text-align: left;">
These are pretty dense, and from what I read, they should be this way; you're not going for a brioche texture. That said, they're crazy addictive, especially warm out of the oven, and they are just sweet enough to feel indulgent yet totally appropriate for breakfast. We served them during first period, and they were much appreciated by our classroom full of sleep-deprived teenagers.</div>
<div style="text-align: left;">
Enjoy!</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCykzWR8ETDgpheFJhJK0fdspNLRkk74CnzQeQDa7wJkdNjSq9IxQc1DZ9a7iyyBEXEj3NJ9nHEveksIh_Dye72bATqidmlHdzg0IEFDx0XE_nrqttQaC_8Jcwk7bMVD5BEu-2wa0HxnhH/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCykzWR8ETDgpheFJhJK0fdspNLRkk74CnzQeQDa7wJkdNjSq9IxQc1DZ9a7iyyBEXEj3NJ9nHEveksIh_Dye72bATqidmlHdzg0IEFDx0XE_nrqttQaC_8Jcwk7bMVD5BEu-2wa0HxnhH/s1600/DSC_0131.JPG" height="424" width="640" /></a><br />
<div style="text-align: center;">
<b><span style="font-family: inherit;">Cream Cheese Kolache</span></b></div>
<div style="text-align: center;">
<i><span style="font-family: inherit;">(adapted from <a href="http://thehistorykitchen.com/2013/08/20/kolache/">The History Kitchen</a>)</span></i></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<u><span style="font-family: inherit;">Dough</span></u></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">package active dry yeast (¼-ounce/2¼ teaspoons)</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">warm milk (105 to 115°F)</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">½ cup </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">unsalted butter, softened</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">2</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">large eggs</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">6 tbsp</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">granulated sugar </span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">salt</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; line-height: 24px;">½ teaspoon ground nutmeg</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">About 4 cups </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">unbleached all-purpose flour </span></span></div>
<div style="text-align: center;">
<u style="line-height: 24px;"><span style="font-family: inherit;">Egg Wash</span></u></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">large egg, beaten</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">cream, milk, or water</span></span></div>
<div style="text-align: center;">
<u style="line-height: 24px;"><span style="font-family: inherit;">Cream Cheese Filling</span></u></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">16 oz. c</span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">ream cheese, softened</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">granulated sugar or more to taste</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">2</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">large egg yolks</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span class="amount" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons</span><span style="line-height: 24px;"> </span><span class="name" style="border: 0px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;">all-purpose flour </span></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 24px;">1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 24px;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; line-height: 24px;">In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit; line-height: 24px;">In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and nutmeg. Blend in 1½ cups flour. </span></div>
<span style="font-family: inherit;"><span style="line-height: 24px;">
</span><span style="line-height: 24px;"></span></span>
<div style="text-align: left;">
<span style="font-family: inherit; line-height: 24px;">Gradually add enough of the remaining flour to make a workable dough (it will still be fairly sticky).</span></div>
<span style="font-family: inherit;"><span style="line-height: 24px;">
</span><span style="line-height: 24px;"><div style="text-align: left;">
On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Place in an oiled bowl and turn to coat.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds (or the size of your choice). Reroll and cut out the scraps.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap greased with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.</div>
<div style="text-align: left;">
<br /></div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Meanwhile, make the cream cheese topping: in a medium bowl, beat the cream cheese and sugar until smooth. Blend in the yolks, flour, and vanilla.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large, deep indentation into the center of each round, leaving a ½-inch wide-rim (I used a shot glass to do this). Brush the edges with the egg wash.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Spoon about 1 tablespoon topping into each indentation.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.</div>
</span><span style="line-height: 24px;"><div style="text-align: left;">
Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days or in freezer for up to 3 months.</div>
</span></span><br />
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<li class="instruction" style="background-color: transparent; border: 0px; list-style: none; margin: 0px 0px 10px; padding: 0px 20px 10px 0px; vertical-align: baseline;"><span style="font-family: inherit;">-makes about 36 - 2.5" kolache</span></li>
<li class="instruction" style="background-color: transparent; border: 0px; list-style: none; margin: 0px 0px 10px; padding: 0px 20px 10px 0px; vertical-align: baseline;"><i><span style="font-family: inherit;">*Note: The history of this pastry is actually interesting and fairly complicated; check out the recipe's source for a detailed account. :)</span></i></li>
</ul>
</div>
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-37047321279684788482014-03-16T23:09:00.000-04:002014-03-16T23:09:33.267-04:00Mint Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Frg-Ld7KIoB_qiOOGrqIABfbCk6MWNVjuHwlJEE5VODzB6mVh-H6CW-UVQwqS9aVlGBt3vQn2AGSQ9XXjlU-nB1_x9xq6DgNQZ7q4cBqGE94NDOmdVBV-CiFV-c3bvXasrY5-rNbHhO_/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Frg-Ld7KIoB_qiOOGrqIABfbCk6MWNVjuHwlJEE5VODzB6mVh-H6CW-UVQwqS9aVlGBt3vQn2AGSQ9XXjlU-nB1_x9xq6DgNQZ7q4cBqGE94NDOmdVBV-CiFV-c3bvXasrY5-rNbHhO_/s1600/DSC_0121.JPG" height="424" width="640" /></a></div>
When it comes to holidays, I'm a giant food nerd. Valentine's day? Chocolate is a must. Christmas cookies? Count me in. The only thing that kept me from baking a pie on Friday (3.14, Pi Day, get it?) was that I didn't get home until eleven, and even I'm not a big enough pie fan to put myself through a midnight baking session without a particularly pressing reason.<br />
So with St. Patrick's Day around the corner, I felt something festive was necessary. While you're much more likely to find my friends and I sitting in math class tomorrow than bar-hopping, we can celebrate anyway, can't we?<br />
When I tried to think of a list of green foods, the first thing that came to mind was mint chocolate chip ice cream. This worries me slightly, because (1) I feel that the appropriate reaction would have been to think of spinach or kale or even broccoli, and (2) mint chocolate chip ice cream isn't even naturally green to begin with, as it gets its vibrant color from copious amounts of food dye. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6Uw5zoE6FM-GDdmVKLOYoNFFS7P3Os7MhOJVLF-2KXnVzv8Ao7VGXmjjxKWxA47rH3qFF0n_XWaKJFzgWzWRoCE3RBoGtZGAgwHUgGkJoZ3R3hWZLXBltLDfuKcUIhtZwIcV0WC3XQ5q/s1600/DSC_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6Uw5zoE6FM-GDdmVKLOYoNFFS7P3Os7MhOJVLF-2KXnVzv8Ao7VGXmjjxKWxA47rH3qFF0n_XWaKJFzgWzWRoCE3RBoGtZGAgwHUgGkJoZ3R3hWZLXBltLDfuKcUIhtZwIcV0WC3XQ5q/s1600/DSC_0193.JPG" height="424" width="640" /></a></div>
Nevertheless, mint chocolate chip ice cream it was. The issue was that I really didn't have time to be cooking custard or waiting for ice cream to churn, and I wanted something I could throw in a plastic bag and share with friends at school. So I took <a href="http://sophiasbaking.blogspot.com/2013/04/bakery-style-chocolate-chunk-muffins.html">my favorite muffin recipe</a> and threw in some ice cream flair. And the result was a batch of Shamrock-green, minty little cakes that are great any day of the year.<br />
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjcEegpIHLXfz_sMPdFXLQlYzZZdLN0NY6R2uvOFTOwR-rE7Dc_7pqLiaWSI2vs6TSu99mV5qEMr_7QPLOqRa9s0vaq3a91B8RzSQW1tgLx03-y1sXECRUgfU7VMbffAaiyw8Fr8GBPvR/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjcEegpIHLXfz_sMPdFXLQlYzZZdLN0NY6R2uvOFTOwR-rE7Dc_7pqLiaWSI2vs6TSu99mV5qEMr_7QPLOqRa9s0vaq3a91B8RzSQW1tgLx03-y1sXECRUgfU7VMbffAaiyw8Fr8GBPvR/s1600/DSC_0141.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Mint Chocolate Chip Muffins</b></div>
<div style="text-align: center;">
<i>(adapted from <a href="http://sophiasbaking.blogspot.com/2013/04/bakery-style-chocolate-chunk-muffins.html">this base recipe</a>)</i></div>
<br />
<div style="text-align: center;">
3 cups all-purpose flour</div>
<div style="text-align: center;">
4 teaspoons baking powder</div>
<div style="text-align: center;">
1 teaspoon salt </div>
<div style="text-align: center;">
2 eggs, room temperature preferred
</div>
<div style="text-align: center;">
1 cup sugar</div>
<div style="text-align: center;">
1 cup milk</div>
<div style="text-align: center;">
1/2 cup canola oil</div>
<div style="text-align: center;">
1/2 teaspoon vanilla extract </div>
<div style="text-align: center;">
1 1/2 teaspoons mint extract (you may have to adjust this based on the strength of your extract)</div>
<div style="text-align: center;">
1/2 teaspoon green food coloring (again, adjust based on strength and desired color)</div>
<div style="text-align: center;">
1 cup bittersweet or dark chocolate chips</div>
<div style="text-align: center;">
coarse or pearl sugar for sprinkling (optional)</div>
<div class="h-4 strong" id="zlrecipe-instructions" style="text-align: center;">
</div>
<div class="h-4 strong" id="zlrecipe-instructions">
Preheat oven to 425F degrees. Spray 15 muffin cups with non-stick spray or line with muffin liners. Set aside.</div>
<div class="h-4 strong" id="zlrecipe-instructions">
In
a large bowl, gently toss together flour, baking powder, and salt. Mix until all dry ingredients are combined. Set aside.</div>
<div class="h-4 strong" id="zlrecipe-instructions">
In
a medium bowl, whisk together eggs and sugar until combined. Mix in
milk, oil, vanilla, mint extract, and food coloring. Fold wet
ingredients into dry ingredients and mix everything together by hand
with a wooden spoon. Avoid over-mixing. Gently mix until all the flour
is off the bottom of the bowl and no big pockets of flour remain. The
batter will be thick and somewhat lumpy. Fold in the chocolate
chips.</div>
<div class="h-4 strong" id="zlrecipe-instructions">
Pour
batter into prepared muffin tins, filling all the way to the top. Top
with a sprinkle of coarse or pearl sugar, if preferred. Bake at 425F degrees for 5
minutes. Reduce oven temperature to 375 and continue to bake for 18
minutes until tops are lightly golden and centers appear set.</div>
<div class="h-4 strong" id="zlrecipe-instructions">
Allow
to cool for 10 minutes in pan before moving to cooling rack. </div>
-Makes 15 muffins
Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-39328732188795365572014-03-13T00:20:00.000-04:002014-03-13T00:20:04.658-04:00Ultimate Nutella Mousse<div class="separator" style="clear: both; text-align: center;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudVnjzVusGTaETvK6uEvBlGtJFdx5UH5pKJ-v2_igbg7PD8NMu_6OUPfxLw5R6P0la-AKgBgtrrcFlfeAo-yleo8cXfffIYTHEW-u4vEPKOevkWEFydej-URw53uQwtxI1vYXEqbuCoPK/s1600/DSC_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudVnjzVusGTaETvK6uEvBlGtJFdx5UH5pKJ-v2_igbg7PD8NMu_6OUPfxLw5R6P0la-AKgBgtrrcFlfeAo-yleo8cXfffIYTHEW-u4vEPKOevkWEFydej-URw53uQwtxI1vYXEqbuCoPK/s1600/DSC_0240.JPG" height="424" width="640" /></a></div>
<span style="font-size: 12pt;"><span style="font-family: inherit;">If
you hadn't already realized it, I have a <a href="http://sophiasbaking.blogspot.com/2014/02/nutella-stuffed-browned-butter-salted.html">bit</a> <a href="http://sophiasbaking.blogspot.com/2012/05/as-little-girl-my-mom-and-i-always-made.html">of</a> <a href="http://sophiasbaking.blogspot.com/2013/05/banana-nutella-bars-teenage-cakeland.html">a</a> <a href="http://sophiasbaking.blogspot.com/2013/11/nutella-swirled-pumpkin-bread.html">thing</a> <a href="http://sophiasbaking.blogspot.com/2013/07/3-ingredient-nutella-strawberry-cake.html">for</a> <a href="http://sophiasbaking.blogspot.com/2013/02/chocolate-cupcakes-with-nutella.html">Nutella</a>. It
basically takes the greatest food ever (chocolate) and mixes it with
hazelnuts to make the creamiest, sweetest, most indulgent topping for just about anything. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNYtbYl08d1siBQcj9W075lN7pCDyhf6GMtIiq8m3keR_nAwR8DP4JXewcaGyST04_Rz6OC2sCjIh2edKZFx1u7sDp2NIzFYCB4hu9syuMtwf1sGztBkm1zUCFQ59JDE1tFhsKUxkj0aU/s1600/DSC_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNYtbYl08d1siBQcj9W075lN7pCDyhf6GMtIiq8m3keR_nAwR8DP4JXewcaGyST04_Rz6OC2sCjIh2edKZFx1u7sDp2NIzFYCB4hu9syuMtwf1sGztBkm1zUCFQ59JDE1tFhsKUxkj0aU/s1600/DSC_0238.JPG" height="424" width="640" /></a></div>
<div style="font-size: 12px;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">After a while, slathering the chocolatey goodness on various forms of carbohydrates gets a little old. I love finding ways to incorporate my favorite foods into desserts, and this mousse does just that. </span></span></div>
<div style="font-size: 12px;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">It has (theoretically) two ingredients. Two ingredients! Mousse!! Okay, so it may be a bit of a faux mousse, but it plays the part pretty amazingly. It's fluffy and creamy and kind of makes you want to eat the whole bowl. Top it with homemade dark-chocolate-covered strawberries, and this 5-minute dessert just got classy. </span></span></div>
<div style="font-size: 12px;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Enjoy! </span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF6Hao4HYwz23ycAV2_Heiy_jA9HlReflCv6UCVpeZXs3VIRX0ValjWY37COtJg-k3fS8nBAtPOBkaVMxZeR1yKasStlle7xnOS1N5QDxaReslX4aEGjl4HtvNmvNyp_yoNVvgIdIq6S4/s1600/DSC_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF6Hao4HYwz23ycAV2_Heiy_jA9HlReflCv6UCVpeZXs3VIRX0ValjWY37COtJg-k3fS8nBAtPOBkaVMxZeR1yKasStlle7xnOS1N5QDxaReslX4aEGjl4HtvNmvNyp_yoNVvgIdIq6S4/s1600/DSC_0235.JPG" height="424" width="640" /></a><br />
<div style="text-align: center;">
<span style="font-family: inherit;"><b>Ultimate Nutella Mousse</b></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><i>(adapted from <a href="http://www.bakersroyale.com/cakes/nutella-mousse/">Bakers Royale</a>)</i></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">9 oz. Nutella</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">2 cups heavy cream</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1/2 teaspoon espresso powder</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">2 tablespoons confectioners' sugar</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1/4 cup hazelnuts, roughly chopped</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">about 6 strawberries</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1/2 cup dark chocolate chips </span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1/4 cup white chocolate chips</span></div>
<br />
<span style="font-family: inherit;">Place Nutella and espresso powder in microwave safe bowl. Heat on low for 10 second intervals until mixture is thinned a bit. Stir to incorporate the espresso powder. Set aside and cool to room temperature.</span><br />
<span style="background-color: white; font-family: inherit; line-height: 20px;">Whip 1 1/2 cups cream until soft peaks form (be careful not to let it reach stiff peaks). Gently fold whipped cream into Nutella mixture. The mousse will be soft. Fill a bowl (roughly 1-quart capacity) and cover and refrigerate for at least 4 hours or overnight.</span><br />
<span style="line-height: 20px;">Once the mousse is chilled, whip the remaining 1/2 cup cream with the sugar until soft peaks form. Spread over the mousse, and top with chopped hazelnuts.</span><br />
<span style="line-height: 20px;">In the microwave or over a double boiler, heat the two chocolates separately. Dip the strawberries in the dark chocolate and place on a parchment-lined baking sheet; drizzle with white chocolate (I used a piping bag). </span><br />
<span style="line-height: 20px;">Refrigerate strawberries for 1 hour, or until set; use as topping for mousse. </span><br />
<span style="line-height: 20px;"><br /></span>
<span style="line-height: 20px;">*Note: This is really more of a concept than a rigid recipe; feel free to adapt it as you like!</span>Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-71863802191580915522014-02-26T22:19:00.002-05:002014-02-26T22:19:52.078-05:00French Apple Custard Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tJ61x7m7r6pfI2kB4NeQYu83I0epLIzDUI_IHSvvNQwdjHOiCTnnQh_wz7p1iagI1z1iWouPcN50k59WB2779zZzYvTBhmI0WBptwqdaUxPkTAsR5g8_Gj6QttkonZqq-vEgaM6tZ2c2/s1600/DSC_0261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tJ61x7m7r6pfI2kB4NeQYu83I0epLIzDUI_IHSvvNQwdjHOiCTnnQh_wz7p1iagI1z1iWouPcN50k59WB2779zZzYvTBhmI0WBptwqdaUxPkTAsR5g8_Gj6QttkonZqq-vEgaM6tZ2c2/s1600/DSC_0261.JPG" height="424" width="640" /></a></div>
Describing anything with the word "French" adds a certain connotation to the phrase. This varies depending on the situation; French fashion is considered chic, French music is much admired (deservedly so), and let's not forget the beauty of France itself. When it comes to food, French cuisine is often thought of as not only delicious, but also fancy and super complicated to prepare. French pastry chefs have the reputation of being... <i>exacting</i>, to put it mildly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAqn_nKZf-l1t7eLdJM4FVJGsl0kg69C7Siz-9QRPyEZrufx7MbexnFRFx-rA4-Cw0A0-12U-hm1aHzYiQl4kK0BLxSn0y8HzYngWQQPcdenXv63KyiDSIsH5R4fDUmmPxRdW9Vrxe2ky/s1600/DSC_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAqn_nKZf-l1t7eLdJM4FVJGsl0kg69C7Siz-9QRPyEZrufx7MbexnFRFx-rA4-Cw0A0-12U-hm1aHzYiQl4kK0BLxSn0y8HzYngWQQPcdenXv63KyiDSIsH5R4fDUmmPxRdW9Vrxe2ky/s1600/DSC_0257.JPG" height="424" width="640" /></a></div>
This French apple cake goes against everything you probably think of at the mention of French desserts. You won't spend hours folding egg whites or piping frosting, and this doesn't involve an ingredient list as long as the history textbook sitting on your desk (or maybe that's just me...)<br />
This batter is whipped up in a matter of minutes, and the most work you'll have is the quick chopping of some apples. The thin batter and abundance of fruit create a super moist cake that is almost custard-like, making this perfectly acceptable either as an afternoon snack or as an impressing dessert. If you're going with the latter, I like to add a drizzle of salted caramel sauce and a scoop of <a href="http://sophiasbaking.blogspot.com/2014/02/earl-grey-ice-cream.html">this earl grey ice cream</a>. Because let's be honest, doesn't that make everything better?<br />
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizP2cXGC_RBIMV4APwgCB8JBCShXM1LWnx8-Gl0ne4bJso8o2-u3esK7nQOGQN9_QyupGISbRQhjVMO7XPXFP96yan-uSi0cMG_V2KRlKQIMax9bWY6U6c3cxTJZJ4rF20p7qu5_jB7ko1/s1600/DSC_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizP2cXGC_RBIMV4APwgCB8JBCShXM1LWnx8-Gl0ne4bJso8o2-u3esK7nQOGQN9_QyupGISbRQhjVMO7XPXFP96yan-uSi0cMG_V2KRlKQIMax9bWY6U6c3cxTJZJ4rF20p7qu5_jB7ko1/s1600/DSC_0252.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>French Apple Custard Cake</b></div>
<div style="text-align: center;">
<i>(from <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530">Around My French Table</a>)</i></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 19px;"><br /></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">3/4 cup all-purpose flour</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">3/4 teaspoon baking powder</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">Pinch of salt</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">4 large apples (if you can, choose 4 different kinds)</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">2 large eggs</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">3/4 cup sugar</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">3 tablespoons dark rum</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></span></div>
<div style="text-align: center;">
<span style="line-height: 19px;"><span style="font-family: inherit;">8 tablespoons (1 stick) unsalted butter, melted and cooled</span></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.</span><br />
<span style="font-family: inherit;">Whisk the flour, baking powder, and salt together in small bowl.</span><br />
<span style="font-family: inherit;">Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.</span><br />
<span style="font-family: inherit;">In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mixture into the pan and poke it around a little with the spatula so that it's evenish.</span><br />
<span style="font-family: inherit;">Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.</span><br />
<span style="font-family: inherit;">Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.</span><br />
<span style="font-family: inherit;">Serve with caramel sauce, ice cream, whipped cream... or all on its own. Whatever floats your boat.</span>Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com0tag:blogger.com,1999:blog-7750775035846331218.post-64990794867512933902014-02-18T23:43:00.004-05:002014-02-23T23:22:53.941-05:00Nutella-Stuffed, Browned Butter, Salted Triple Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90kzVeklURsC4q9OxELEu0j087deXVYbJGNJS9nDHHomvypefuVQuLe32VAhZDaqM9Y4czZ4zbhX2VexFge-BYYxQU8LNIfSC6HRhTPG2I5oSzD_AP7ThY5SVm8vRtaSaglFfX6AiWPgm/s1600/DSC_0220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90kzVeklURsC4q9OxELEu0j087deXVYbJGNJS9nDHHomvypefuVQuLe32VAhZDaqM9Y4czZ4zbhX2VexFge-BYYxQU8LNIfSC6HRhTPG2I5oSzD_AP7ThY5SVm8vRtaSaglFfX6AiWPgm/s1600/DSC_0220.JPG" height="424" width="640" /></a></div>
As a baker and food blogger, it's important for me to always be coming up with new recipes and flavor combinations to try. Whenever I'm lacking inspiration, my friends are awesome at helping me out - obviously they get the added benefit of plates of the desserts of their choices...<br />
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Their pieces of "advice" have led to some pretty great desserts. Recent favorites have included crème brûlée, pumpkin bread, and chocolate truffles... apparently my friends have varied tastes in sweets!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWEeF43p4h5bsWLX9gn3a_Gnn99IbnXsIuW6o1BDkjppI_AsVvI7rylBcKKpgN9q3gjOyG7eYHBgShkfiBEjzdFrCWHRLVwvU5rbV2fWBkHgNVfxSLAr0qJteqdoIpzQHAKxTkKtSX66S/s1600/DSC_0193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWEeF43p4h5bsWLX9gn3a_Gnn99IbnXsIuW6o1BDkjppI_AsVvI7rylBcKKpgN9q3gjOyG7eYHBgShkfiBEjzdFrCWHRLVwvU5rbV2fWBkHgNVfxSLAr0qJteqdoIpzQHAKxTkKtSX66S/s1600/DSC_0193.jpg" height="640" width="548" /></a></div>
My best friend tends to be very specific in her requests - I don't mind this (hello, it makes my job here about a million times easier, as I'm not good with choices), so she's gotten to the point where she simply sends me the link to a recipe. This was my favorite ever. <br />
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These cookies in particular were made for her in return for a favor she did me a long time ago (because I was too lazy to make them sooner and she was too indecisive to send me her choice). We've since forgotten what the favor even was, but she certainly didn't forget the batch of baked goods I owed her. When she showed me the recipe, I laughed. And then I got super excited about making it.<br />
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These are insanity in the form of a cookie, and I mean that in the greatest way possible. Imagine a batch of chocolate chip cookies. Now swap in browned butter for regular; throw in three types of chocolate chips; sprinkle the tops with sea salt; oh, and <i>stuff them with Nutella</i>.<br />
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Not only are these just about the most indulgent cookies ever, they're also the most delicious. My friend was super happy to get a box of these handed to her, and I may just have found a new favorite dessert.<br />
Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUOKuFu_lrU73HcbShaBXKaG3RU6Wn-pn9s29flLF6Pt2KjCvi7HzgK4_3__BsJ1GCfZ9tfrhSKIp-dbdQMytYaKz0_5iaGQ-4yfWUgcp2qMyO9U2eMiFOeLsXtoq34RkMzfxFiUfy_OC/s1600/DSC_0232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUOKuFu_lrU73HcbShaBXKaG3RU6Wn-pn9s29flLF6Pt2KjCvi7HzgK4_3__BsJ1GCfZ9tfrhSKIp-dbdQMytYaKz0_5iaGQ-4yfWUgcp2qMyO9U2eMiFOeLsXtoq34RkMzfxFiUfy_OC/s1600/DSC_0232.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also, these are giant. As in, the size of a jar of Nutella.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Nutella-Stuffed, Browned Butter, Salted Triple Chocolate Chip Cookies</b></div>
<div style="text-align: center;">
<i>(from <a href="http://www.ambitiouskitchen.com/2012/09/nutella-stuffed-brown-butter-sea-salt-chocolate-chip-cookies-my-favorite-cookie-ever/">Ambitious Kitchen</a>)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; line-height: inherit; text-align: justify;">2 1/4 cup all-purpose flour</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 1/4 teaspoons baking soda</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1/4 teaspoon of salt</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">2 sticks (1 cup) unsalted butter</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 1/4 cup packed dark brown sugar</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1/4 cup granulated sugar</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 large egg plus 1 egg yolk</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 1/2 teaspoons vanilla extract</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 tablespoon plain greek yogurt</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">3/4 cup semi-sweet chocolate chips</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1/2 cup milk chocolate chips</span></div>
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<span style="font-family: inherit; line-height: inherit; text-align: justify;">1/2 cup dark chocolate chips</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; line-height: inherit; text-align: justify;">1 jar of Nutella, chilled in refrigerator</span></div>
<div style="text-align: center;">
<span style="font-family: inherit; line-height: inherit; text-align: justify;">Coarse sea salt for sprinkling</span></div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: inherit; text-align: justify;"><br /></span>
</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: inherit; text-align: justify;">Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam; whisk constantly. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.</span></span><br />
<span style="background-color: white; font-family: inherit; line-height: inherit; text-align: justify;">With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.</span><br />
<span style="background-color: white; font-family: inherit; line-height: inherit; text-align: justify;">Chill dough for 2 hours in the refrigerator.</span><br />
<span style="background-color: white; font-family: inherit; line-height: inherit; text-align: justify;">Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place about 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfect. Make sure that the Nutella is not leaking out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand very slightly.</span><br />
<span style="background-color: white; font-family: inherit; line-height: inherit; text-align: justify;">Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.</span><br />
<span style="background-color: white; font-family: inherit; line-height: inherit; text-align: justify;"> -Makes about 18 cookies.</span>Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-43224338651089223242014-02-06T23:12:00.005-05:002014-02-06T23:12:52.847-05:00Earl Grey Ice Cream<div class="separator" style="clear: both; text-align: center;">
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Seasons have always been a bit of an issue for me. I can't ever really get the timing of my feelings quite right - I'm in a beach mood in the middle of winter, and I've been known to sleep with a comforter in August. This used to be quite the problem, especially when it came to clothing; every year, my best friend (and/or my mother) had to yell at me to stop wearing boots in the spring or put on a coat in the fall. I'm telling you, teenage problems are so real.<br />
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Over the years, I've learned to embrace my lack of harmony with seasonal shifts, especially when it comes to food. Why not have soup in the summer, or fruit salad in the winter? Who says smoothies have to be a summer thing, and who made up the crazy rule that gingerbread is meant only for the month of December? Life needs a little spontaneity, right?<br />
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I'm of the belief that ice cream is a year-round food, just as enjoyable when you're curled up by a fireplace as when you're sitting by the pool. This one is creamy and just sweet enough, perfect for pairing with a fruity dessert. (I served mine with a French apple cake, recipe coming soon!) That said, it actually does include a little winter touch; the earl grey is a flavor you're probably used to getting in a steaming mug, and having it in ice cream is a little mind game totally worth playing.<br />
I'm a fan of earl grey tea in just about anything sweet (because everyone knows <a href="http://sophiasbaking.blogspot.com/2013/02/earl-grey-chocolate-chip-cookies.html">I'm actually an old lady at heart</a>), but this ice cream is by far the best I've ever made. Winter or not.<br />
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUQyP6NPMDMKQ_33zz0nDYXyt3doeceHujZraRM0AZiO84h95_W33fFDqgOgZMbV9jdrhw63n3BB3eiuNfD_5GVjfCPPn6u3p4qOi4NgPmbArRgjuTQh6iH4_H_0GOJhzdkRfC6RrO_BR/s1600/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUQyP6NPMDMKQ_33zz0nDYXyt3doeceHujZraRM0AZiO84h95_W33fFDqgOgZMbV9jdrhw63n3BB3eiuNfD_5GVjfCPPn6u3p4qOi4NgPmbArRgjuTQh6iH4_H_0GOJhzdkRfC6RrO_BR/s1600/DSC_0274.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
<b>Earl Grey Ice Cream</b></div>
<div style="text-align: center;">
<i>(slightly adapted from <a href="http://www.gimmesomeoven.com/earl-grey-ice-cream/">Gimme Some Oven</a>)</i></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1 1/2 cups whole milk</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1 1/2 cups heavy cream</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">3/4 cup sugar</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1/4 cup loose earl grey tea leaves (from about 6 tea bags)</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">5 egg yolks</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 20px;">1 teaspoon vanilla extract</span></div>
<span style="background-color: white; font-family: inherit; line-height: 24px;"><br /></span>
<span style="background-color: white; font-family: inherit; line-height: 24px;">In a small saucepan, warm the milk, cream, and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Place the tea in the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally. </span><br />
<span style="background-color: white; font-family: inherit; line-height: 24px;">Meanwhile, in a separate bowl, whisk together the egg yolks and vanilla until frothy. Once the milk mixture is re-warmed, drizzle about 2 tablespoons of the hot milk mixture into the eggs, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks and whisk quickly until combined.</span><br />
<span style="background-color: white; font-family: inherit; line-height: 24px;">Return the new milk/egg mixture to the saucepan, and cook over medium heat, stirring and scraping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon.</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 24px;">Immediately strain through a fine-mesh strainer to remove tea leaves and any bits of egg, and then refrigerate until completely cooled (this can be done fairly quickly over an ice bath, or in the freezer). Then freeze with an ice cream maker according to manufacturer's instructions (mine took about 20 minutes), until it's the consistency of soft </span></span><span style="line-height: 24px;">serve</span><span style="font-family: inherit;"><span style="line-height: 24px;"> ice cream.</span></span></span>Sophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com2tag:blogger.com,1999:blog-7750775035846331218.post-72437473777418644232014-02-03T12:06:00.003-05:002014-02-03T12:08:25.356-05:00Little Almond Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBMM-ucw86n7Z3cgDwETDfV4c0Tn0ThRihXeVgA6B1ffeLZAqmLjYpDXuwvJF3pSBwc4yT39W-Qzi7ua98fAvDqaMY0xEKZmNE9p-mfxCA64qiji1uUAWtU5O5gxrGQW8eXA365GLt2BD/s1600/DSC_0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBMM-ucw86n7Z3cgDwETDfV4c0Tn0ThRihXeVgA6B1ffeLZAqmLjYpDXuwvJF3pSBwc4yT39W-Qzi7ua98fAvDqaMY0xEKZmNE9p-mfxCA64qiji1uUAWtU5O5gxrGQW8eXA365GLt2BD/s1600/DSC_0177.JPG" height="424" width="640" /></a></div>
I've mentioned this before, but making naturally gluten-free dishes is sometimes better (and often simpler) than trying to pull together flour mixtures and adjust moisture levels to adapt a recipe. I was recently making breakfast on a Saturday morning, and my mom requested that I keep it gluten-free so she could have it too. But I wanted pancakes. Um, issue.<br />
Pancakes are one thing I've never been able to replicate really well using gluten-free flours. I decided to try a recipe I heard of a while back, that uses nothing but almond meal as a binder. <br />
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These are shockingly delicious. The almond gives a really nice flavor to an otherwise plain pancake, and they are actually pretty fluffy, with a little bit of crunch from the nuts. Most importantly, they get golden-brown and crispy on the outside, while still being soft enough inside to soak up plenty of maple syrup (or the topping of your choice; fruit compote would be delicious, but that involved way too much planning ahead for a weekend morning).<br />
Enjoy!<br />
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<b>Little Almond Pancakes </b></div>
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<i>(slightly adapted from <a href="http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/">The Nourishing Home</a>)</i></div>
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1 1/2 cups blanched almond flour<img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=thenouhom-20&l=as2&o=1&a=B0006ZN538" height="1" style="border: none !important; margin: 0px !important;" width="1" /></div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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3 large eggs, at room temperature</div>
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1/4 cup buttermilk </div>
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1 tablespoon coconut oil (or butter, but the coconut oil adds a lovely flavor), melted</div>
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1 tablespoon pure maple syrup</div>
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1 teaspoon pure vanilla extract</div>
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<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">In a small bowl combine the blanched almond flour, baking soda and salt.</span><br />
<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Sparate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.</span><br />
<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding.) Whisk in the milk, maple syrup and vanilla.</span><br />
<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.</span><br />
<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="font-variant: inherit; line-height: inherit;">Then, use the whisk to gently fold the whipped egg whites into the batter until well combined. The batter will be </span></span>thick<span style="font-family: inherit;"><span style="font-variant: inherit; line-height: inherit;">; if you'd like to thin it out a little bit, add an additional tablespoon or two of milk.</span></span></span><br />
<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).</span> (It's important to keep them fairly small in order to maintain the great texture.)<span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;"><br /></span><span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. They will cook quickly, so keep an eye on them.</span><span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Carefully flip and cook another few minutes until done, but not over-browned.</span><span style="background-color: white; font-family: inherit; font-variant: inherit; line-height: inherit;">Serve hot with desired toppings. </span><br />
-makes about 15 - 3" pancakesSophiahttp://www.blogger.com/profile/17752449089757258215noreply@blogger.com4