tag:blogger.com,1999:blog-17940257877626813332024-03-17T08:07:20.537-07:00Gwen's Kitchen CreationsDelicious baked goods created in the kitchen for OscarGwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-1794025787762681333.post-1737471621749672382015-01-21T14:13:00.000-08:002015-01-21T14:14:06.521-08:00Chocolate Buttercrunch ToffeeHave you ever tried the candy/confection Almond Roca or Heath bars? Do you love them? Well if you do, then this buttercrunch toffee will be your new favorite confection. It has almonds, chocolate, and the crunchy buttery toffee. It will definitely satisfy your sweet tooth. <div>
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The best part? You can have this made in less than an hour! Forget about buying the store version ever again!</div>
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<a href="http://2.bp.blogspot.com/-fGPJtHHqmBg/VMAhHFJJuuI/AAAAAAAAD7M/zwBzIu4qAmo/s1600/Toffee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fGPJtHHqmBg/VMAhHFJJuuI/AAAAAAAAD7M/zwBzIu4qAmo/s1600/Toffee1.jpg" height="400" width="286" /></a></div>
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Ingredients:</div>
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2 cups sliced almonds</div>
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1 1/4 cups brown sugar</div>
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2 Tbs water</div>
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1/2 cup butter, unsalted</div>
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1 Tbs light corn syrup</div>
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1 tps vanilla extract</div>
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1/4 tps baking soda</div>
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8 oz semi sweet chocolate chips</div>
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Directions:</div>
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1. Preheat the oven to 350F. Toast the almonds for about 8 minutes. Let the almonds cool, then coarsely chop them up.</div>
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2. Line a baking sheet with a silpat mat or parchment paper.</div>
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3. In a medium sauce pan over medium heat, add the brown sugar, water, butter, and corn syrup. Bring to a boil, stirring to dissolve the sugar. Then let boil undisturbed until the temperature reads between 290 to 300F on a candy thermometer ~ about 10 minutes.</div>
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<a href="http://4.bp.blogspot.com/-OxQY5uv17Zw/VMAhG90pMhI/AAAAAAAAD6o/JuoU1_w4PMo/s1600/Toffee3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OxQY5uv17Zw/VMAhG90pMhI/AAAAAAAAD6o/JuoU1_w4PMo/s1600/Toffee3.jpg" height="243" width="320" /></a></div>
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4. Stir in the baking soda and vanilla, then pour the mixture onto the prepared baking sheet.</div>
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5. Immediately sprinkle half the chocolate over the hot mixture. Wait 1-2 minutes for the chocolate to melt.</div>
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<a href="http://2.bp.blogspot.com/-GpDmU3e9LD0/VMAhJhTe-zI/AAAAAAAAD68/AaTA7eJftX0/s1600/Toffee4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GpDmU3e9LD0/VMAhJhTe-zI/AAAAAAAAD68/AaTA7eJftX0/s1600/Toffee4.jpg" height="320" width="251" /></a></div>
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6. Spread the chocolate evenly over the toffee. Then sprinkle with half the almonds.</div>
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<a href="http://3.bp.blogspot.com/-KpXadCWpCAM/VMAhJW1RmEI/AAAAAAAAD64/wcMa8PkHB-k/s1600/Toffee6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KpXadCWpCAM/VMAhJW1RmEI/AAAAAAAAD64/wcMa8PkHB-k/s1600/Toffee6.jpg" height="320" width="296" /></a></div>
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7. Let the toffee and chocolate set. You can put it in the refrigerator for 10 minutes to speed things up.</div>
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8. Flip the toffee over. Melt the remaining chocolate in the microwave and spread onto the toffee, and sprinkle with the rest of the almonds. Let set again.</div>
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9. Break up the pieces using your hands or knife. Store in an airtight container for up to 1 week.</div>
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<a href="http://2.bp.blogspot.com/-kp9WXtSVwQ8/VMAhLDoIIwI/AAAAAAAAD7E/n0__RbQ53Jk/s1600/Toffee7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kp9WXtSVwQ8/VMAhLDoIIwI/AAAAAAAAD7E/n0__RbQ53Jk/s1600/Toffee7.jpg" height="320" width="244" /></a></div>
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This almond chocolate buttercrunch toffee also makes a great gift for the holidays or for that special someone. Just remember that the packaging has to be airtight!</div>
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<a href="http://3.bp.blogspot.com/-AP3Ns__shy8/VMAhHAJ8EfI/AAAAAAAAD6s/NzB2cprapyI/s1600/Toffee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AP3Ns__shy8/VMAhHAJ8EfI/AAAAAAAAD6s/NzB2cprapyI/s1600/Toffee2.jpg" height="400" width="293" /></a></div>
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Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com13tag:blogger.com,1999:blog-1794025787762681333.post-73934147268653458392014-08-30T23:07:00.001-07:002014-08-30T23:15:08.213-07:00Chocolate Dipped CreampuffsSeveral years ago I decided to make cream puffs. It was so long ago, that I have to admit it was one of the first desserts I have ever made from scratch. The inspiration comes from a small family owned bakery in Santa Ana, CA. My family would go to this bakery often when I was a young girl. Cream puffs was one of their specialties. So I grew up eating cream puffs, and all my life I wanted to make them.<br />
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The only problem with all of this was that my parent's didn't let me cook or bake until I was 18 ish. By the time I reached that age, I went off to college near by and ate fast food and frozen meals when I was hungry for lunch on campus. And then for dinner, my mom would cook. Cooking was never sometime I did. I watched my mom cook though. I loved watching, because I wanted to learn.</div>
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<a href="http://2.bp.blogspot.com/-cTH6u7RFuis/VAK82RuPzpI/AAAAAAAACpY/Fjp54vmar_E/s1600/Puffs2WM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cTH6u7RFuis/VAK82RuPzpI/AAAAAAAACpY/Fjp54vmar_E/s1600/Puffs2WM.jpg" height="400" width="322" /></a></div>
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I started dating my husband, then boyfriend, at age 21. He rented an apartment close to campus, and that's where I started cooking. That year, I graduated and we moved in together to a different apartment close to my engineering job, and that's when I started baking. He got me a KitchenAid mixer during Black friday that year, and all my baking adventures begun.</div>
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And cream puffs were one of the first desserts I made. Fast forward 5 years, and now I bake and do everything desserts. EVERYTHING. From fancy puff pastries and croissants to macarons and cake decorating. I'm always learning new tricks, but every time I make cream puffs, I remember the days where I had zero baking and decorating skills. =]<br />
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<a href="http://3.bp.blogspot.com/-WLZPqoTQ5I8/VAK82eRXsjI/AAAAAAAACpU/QQW30AZdqQI/s1600/Puffs1WM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WLZPqoTQ5I8/VAK82eRXsjI/AAAAAAAACpU/QQW30AZdqQI/s1600/Puffs1WM.jpg" height="400" width="331" /></a></div>
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This weekend, my husband has to go to work on Sunday. He currently works at Yahoo, mostly programming to keep the Sports webpage up and running. And this weekend, there will be major traffic for Fantasy Sports. So I decided to make his co-workers some treats for their busy day!</div>
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<a href="http://2.bp.blogspot.com/-gOjPXX1Ilk8/VAK82b8yWNI/AAAAAAAACpc/SR3zOeLs4aA/s1600/Puffs3WM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gOjPXX1Ilk8/VAK82b8yWNI/AAAAAAAACpc/SR3zOeLs4aA/s1600/Puffs3WM.jpg" height="400" width="357" /></a></div>
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Enough with the stories. Here is the recipe! Every time I make this, my friends and family can't get enough. And it's quite easy!!</div>
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<u><b>Ingredients</b></u>:</h2>
<u><b>Pastry Cream</b></u>:<br />
2 cups of milk<br />
1/2 cup + 2 Tbs sugar<br />
5 egg yolks<br />
1/4 cup cornstarch<br />
2 tps vanilla extract<br />
pinch of salt<br />
1/2 cup heavy whipping cream<br />
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<u><b>Dough</b></u>:<br />
1/2 cup butter<br />
1 cup water<br />
1/4 tps salt<br />
1 cup all-purpose flour<br />
4 eggs<br />
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<u><b>Chocolate Glaze</b></u>:<br />
1/4 cup butter<br />
2 Tbs milk<br />
1/2 Tbs corn syrup<br />
1 tps vanilla extract<br />
2 oz chocolate chips, semi sweet<br />
1 cup powdered sugar, sifted<br />
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<u><b>Directions</b></u>:</h2>
1. Preheat the oven to 425 degrees F.<br />
2. Make the pastry cream first. Start with scalding the milk in a sauce pan, do not let it boil.<br />
3. While the milk is heating up, whisk together the sugar, egg yolks, and cornstarch in a medium bowl. Set aside.<br />
4. After the milk is scalding, slowly dribble it into the egg mixture while whisking constantly. Then return all the liquid back in the sauce pan.<br />
5. Over medium-high heat, bring the mixture to a boil while whisking constantly. It should take a minute or two. The mixture should thicken up a lot.<br />
6. Remove from heat, and add vanilla extract and salt. Adjust to taste. Let cool completely. We will mix in the whipped heavy cream after it cools.<br />
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7. To make the dough, boil the water and butter. Then stir in the flour and salt. The dough should come together.<br />
8. Transfer the dough to your stand mixer bowl, and with the paddle attachment on low, add one egg at a time. Mix until all eggs are combined into the dough. It will be sticky.<br />
9. Transfer the dough to a piping bag, and pipe blobs/rounds onto parchment paper lined baking sheets. Or you can spoon the mixture on to the baking sheet if you don't have a piping bag.<br />
10. Bake for 20 to 25 minutes.<br />
11. Poke a hole on the side of each cream puff after baking to release out the air to prevent the inside from being too soggy. Cool on baking rack.<br />
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<a href="http://2.bp.blogspot.com/-ucRzYmz_Tes/VAK84gRPFNI/AAAAAAAACpw/6_TtcSwz4yc/s1600/UnfilledWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ucRzYmz_Tes/VAK84gRPFNI/AAAAAAAACpw/6_TtcSwz4yc/s1600/UnfilledWM.jpg" height="400" width="273" /></a></div>
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12. After the pastry cream has cooled. Whip the heavy cream until soft peaks. Gently fold the cream into the egg mixture. Pipe the filling into each cream puff.<br />
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13. Now time to make the chocolate glaze. This step is optional. Cream puffs aren't traditionally glazed, but my husband likes them glazed. Start by combining the milk, butter, corn syrup and vanilla in a very small sauce pan over medium heat.<br />
14. After the butter melts, add the chocolate. Whisk to combine evenly. After the chocolate melts, turn off the heat. Add the powdered sugar. Whisk to combine. Now you may begin dipping. If the chocolate thickens, return to the stove and heat for 1 minute.<br />
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<a href="http://2.bp.blogspot.com/-eDcS4MIgJRs/VAK84MPXD2I/AAAAAAAACps/4ICTtrHkuBg/s1600/TrayWM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eDcS4MIgJRs/VAK84MPXD2I/AAAAAAAACps/4ICTtrHkuBg/s1600/TrayWM.jpg" height="400" width="296" /></a></div>
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The above picture is the tray of chocolate dipped cream puffs I made for the co-workers. =]</div>
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com2tag:blogger.com,1999:blog-1794025787762681333.post-87129897075104671892014-08-14T16:31:00.004-07:002014-08-14T16:38:46.064-07:00Chocolate Cloud Meringue CookiesI went on a month long vacation recently to New Jersey and New York. Which also put my house hunting to a pause. However, upon returning from vacation late last week, my husband and I went back to house shopping that weekend. I guess we did not get jet lag or tired from the flight. There's a point to this story. A delicious one. In one of the houses we saw, they had a platter of cookies. They appeared to be normal brownie cookies. Until you bite into one, it was like a meringue macaron type brownie cookie.<br />
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<a href="http://4.bp.blogspot.com/-G1u0P4hu1sM/U-1GaBcO15I/AAAAAAAACn8/G__yi0f3Gfs/s1600/Cloud3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-G1u0P4hu1sM/U-1GaBcO15I/AAAAAAAACn8/G__yi0f3Gfs/s1600/Cloud3.jpg" height="400" width="308" /></a></div>
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The outside was a hard, crunchy and crispy shell. The inside was like a brownie, but it melted in your mouth. Together, it was something similar to a macaron, but the outside was more like a meringue. Whatever it is, I fell in love. I set out on a mission to try to recreate this dessert.<br />
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After the first try. I made something similar, but not still on the dot. I decided to call them Chocolate Cloud Meringue Cookies. The shell is a delicate crispy. Much like a macaron. The inside is melt in your mouth brownie and chocolate heaven. I'm happy with the inside, but want a more harder and crunchy shell, so I will continue to alter this recipe until I get as close as possible to that open-house crunchy brownie cookie dessert. I hope I get the recipe correct soon!<br />
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But I do like this accidental dessert, so I will share the recipe with you! These are nothing like you had before!<br />
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<a href="http://2.bp.blogspot.com/-0T86z8-LmwM/U-1GZxB6nVI/AAAAAAAACn0/qS0gMYGUKXw/s1600/Cloud1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0T86z8-LmwM/U-1GZxB6nVI/AAAAAAAACn0/qS0gMYGUKXw/s1600/Cloud1.jpg" height="400" width="347" /></a></div>
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<b><u>Ingredients</u></b>:<br />
2 large egg whites<br />
1/8 tps cream of tartar<br />
1/2 tps vanilla extract<br />
1/4 cup sugar<br />
3/4 cup finely chopped walnuts<br />
6 oz semisweet chocolate<br />
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<b><u>Directions</u></b>:<br />
1. Preheat the oven to 350 degrees F.<br />
2. Melt the chocolate in a double boiler or in the microwave at 50% power, stirring every 15 seconds.<br />
3. Add the chopped walnuts in to the chocolate, allow to cool slightly.<br />
4. Whip the egg whites on medium until frothy. Add the cream of tartar and vanilla extract. Continue mixing on medium and add the sugar gradually.<br />
5. Turn the mixer on high, and whip until stiff peaks form.<br />
6. Fold in 1/3 of the chocolate mixture into the egg whites, being very gentle. Continue to add more chocolate mixture until fully incorporated.<br />
7. Scoop a tablespoon worth onto a baking tray lined with parchment paper or mat. I get about 12 scoops on my tray. Bake for 18 minutes. Or until dry on top.<br />
8. Allow to cool before peeling off. Enjoy!<br />
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The recipe makes about 24 cookies.<br />
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I decided to call them chocolate cloud meringue cookies, because when you scoop them onto the baking tray, they look like a soft chocolate cloud. And then of course, the outside is meringue like and it looks like a cookie. I thought it would be too long to add the word 'brownie' in the name, but also because it doesn't define a brownie. Brownies have flour and butter, which this cookie does not!<br />
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com15tag:blogger.com,1999:blog-1794025787762681333.post-11812625600445204982014-05-16T16:44:00.001-07:002014-05-16T16:51:54.538-07:00Peanut Butter Pretzel BallsIt's been very hot this week... at least where I'm currently living. There are even more hot places, such as southern California. In fact, I use to live in San Marcos and Vista, CA where the current wild fires are destroying everything.<br />
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But we can't let this heat beat us! I wanted to make desserts this week, but it was too hot. I turned on the oven briefly, and my apartment felt so hot. So I wanted a no bake dessert. So then these peanut butter pretzel balls came into mind. They are also known as Chubby Hubby Truffles.<br />
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I made chocolate dipped strawberries at the beginning of the week. And those inspired me to make these. You will enjoy these. Peanut buttery, salty, and chocolatey. They are so easy to pop out, and it won't make your home any hotter!<br />
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You will only need a couple ingredients, you might already have them in your home!</div>
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<a href="http://3.bp.blogspot.com/-1lFUlZuC0ts/U3af4ejiBrI/AAAAAAAAAZQ/bT0gKJa6NaQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1lFUlZuC0ts/U3af4ejiBrI/AAAAAAAAAZQ/bT0gKJa6NaQ/s1600/1.jpg" height="400" width="326" /></a></div>
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<u><b>Ingredients</b></u>:</div>
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1 1/2 cups pretzel pieces</div>
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1/2 cup peanut butter (I used crunchy)</div>
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1 Tbs butter, unsalted and at room temp</div>
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2 Tbs brown sugar</div>
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pinch of salt</div>
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3 Tbs powdered sugar</div>
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1 cup of chocolate/candy melts (I used milk)</div>
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<u><b>Directions</b></u>:</div>
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1. Crush the pretzels to small pieces in a large bag, I used my rolling pin.</div>
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2. In a medium bowl, combine the butter, peanut butter, brown sugar, and salt. Mix with a spoon until smooth and well combined.</div>
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3. Add in the pretzel pieces. Mix until combined.</div>
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4. Sprinkle the powdered sugar on top. And then mix until well combined.</div>
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5. I used a small ice cream scoop, about 1 Tbs in size, to scoop out uniform balls. Shape each with your finger tips into round balls. I got 12 balls from the recipe.</div>
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6. Put the balls on a baking sheet and refrigerate for 30 minutes.</div>
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7. Melt the chocolate or candy melts in the microwave at 50% power. Stirring the chocolate/candy melts every 15 seconds. Add some vegetable oil, if needed, to thin the chocolate.</div>
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8. Using a fork, dip each ball into the chocolate to coat completely. Then transfer to a baking sheet lined with wax paper to set. Repeat with all the balls.</div>
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9. Melt some peanut butter flavors chocolate/candy melts and drizzle over the dipped balls. Sprinkle with more crushed pretzels.</div>
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10. Enjoy after chocolate sets, or store in airtight container in the refrigerator for later.</div>
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-31556442962149300692014-04-29T17:08:00.000-07:002014-04-29T17:08:16.450-07:00Rose Garden Tea PartyTomorrow is my birthday, but I will be having my rose garden tea party this weekend. I've started on some of the desserts I will be making. I thought I would share them with you first, and update this blog post as more gets made.<br />
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So far, I made these cute cupcake toppers. They are tiny tea sets made out of fondant. I included a penny coin in the picture for size reference. I still have no idea what cupcake to make...maybe a coffee crumb cupcake? Seems tea like. =]<br />
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Here they are unpainted:<br />
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<a href="http://2.bp.blogspot.com/-6HFrLbD_AAA/U2A-gNs0XXI/AAAAAAAAAYg/nDHQX9PhZbM/s1600/Unpainted-Teapots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6HFrLbD_AAA/U2A-gNs0XXI/AAAAAAAAAYg/nDHQX9PhZbM/s1600/Unpainted-Teapots.jpg" height="194" width="320" /></a></div>
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Then painted:</div>
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*Will update with more desserts and recipes this week*</div>
Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-45838875859091257552014-04-22T16:04:00.003-07:002014-04-22T16:04:54.729-07:00Cinnamon Rolls with Cream Cheese FrostingI've made cinnamon rolls numerous times, using several different recipes. I have never been truly satisfied with some of the previous recipes. They were good, but they were not amazing. However, the best recipe I have stumbled upon and tweaked is very similar to Cinnabon's cinnamon rolls. Even the cream cheese frosting. I hope you will enjoy making and eating them as much as I do. Your home will smell amazing as these bake.<br />
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This is a picture of them rising. They are ready to go into the oven.<br />
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<b><u>Dough</u></b>:<br />
4 large egg yolks, room temperature<br />
1 large whole egg, room temperature<br />
1/4 cup sugar<br />
6 tablespoon butter, melted<br />
6 oz of buttermilk<br />
2 tps sugar<br />
16.25 oz all-purpose flour, about 4 cups<br />
1 package of active dry yeast, about 2 1/4 tps<br />
1 1/4 tps salt<br />
vegetable oil<br />
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<b><u>Filling</u></b>:<br />
8 oz light brown sugar<br />
1 tablespoon ground cinnamon<br />
pinch of salt<br />
2 tablespoon butter, room temperature<br />
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<u><b>Frosting</b></u>:<br />
8 oz cream cheese, room temperature<br />
8 oz (2 sticks) butter, room temperature<br />
1 lb powdered sugar<br />
1 tps vanilla<br />
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Directions:<br />
1. Heat the buttermilk until it reaches 105-110F. I used the microwave. Add the 2 tps of sugar and yeast. A quick stir to combine everything, and let proof for 10 minutes. Make sure the yeast is foamy and alive.<br />
2. Add the egg yolks, whole egg, 1/4 cup sugar, melted butter, salt, and 10 oz of flour. Mix with a whisk until combined. Add the remaining 6.25 oz of flour. Using a stand mixer and dough hook, mix for 5 minutes on low speed.<br />
3. After 5 minutes, touch the dough to see if it is sticky. It should be soft, but not sticky. If sticky, add a little more flour. Continue to knead for 5 more minutes in the mixer. The dough should pull away from the side of the bowl.<br />
4. Put the dough in a large bowl that has been lightly oiled. Cover and let rise for 2 hours to 2 1/2 hours. The dough should double in size.<br />
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5. Combine the filling ingredients in a bowl, the brown sugar, salt, and cinnamon.<br />
6. Butter a 9 x 13 inch baking dish. Turn the dough out onto a lightly floured surface.<br />
7. Roll into a 18 x 12 rectangle. Smear the 2 tbs of butter on the dough evenly, leaving 1/2 border along the top.<br />
8. Sprinkle the filling mixture over the dough evenly, again, leaving the 1/2 inch border.<br />
9. Begin rolling the dough into a tight log, and pinch the seams to seal it at the end.<br />
10. Cut into 12 equal pieces, and place cut side down into the baking dish. Cover, and let rise for 2 hours.<br />
11. Preheat oven to 350F. Bake for 30 minutes.<br />
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12. While the rolls are cooling, make the frosting. Beat the cream cheese and butter until combined. Add all the powdered sugar, and mix on low medium for at least 12 minutes. Then add the vanilla extract, beat until combined.<br />
13. Spread half the frosting onto the cinnamon rolls while warm, this will melt into all the crevices.<br />
14. If enjoying immediately, put all the frosting on, or desired amount. If serving later, remove 1 roll onto a plate and add a dollop of frosting on top and microwave for 15 seconds to warm through. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com1tag:blogger.com,1999:blog-1794025787762681333.post-46716748181881486582014-03-27T13:05:00.002-07:002014-03-27T13:05:44.209-07:00Blog's 3rd BirthdaySo tomorrow marks my blog's 3rd birthday. I can't believe it's been three years since I decided to start sharing my recipes, and tips. I thought I would have quit by now, but I really enjoy doing this. In fact, maybe in a couple months, there will be a whole new webpage for it.<br />
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I decided to make this simple and small, but very cute, cake for my blog. It is a 4 inch round.<br />
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The happy birthday garland hanging on it is made of paper and lollipop sticks. I believe it's called a flag bunt garland. I've included the template I used to make it. So you can give it a go too!</div>
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<a href="http://4.bp.blogspot.com/-AKD8Z1urCN8/UzSCKlUWcFI/AAAAAAAAAWw/4IMJm-11240/s1600/Flags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AKD8Z1urCN8/UzSCKlUWcFI/AAAAAAAAAWw/4IMJm-11240/s1600/Flags.jpg" height="320" width="201" /></a></div>
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<a href="http://3.bp.blogspot.com/-CC87y4XuZhA/UzSCJt-sRII/AAAAAAAAAWk/Wt_fgfbbcVw/s1600/Cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CC87y4XuZhA/UzSCJt-sRII/AAAAAAAAAWk/Wt_fgfbbcVw/s1600/Cake3.jpg" height="400" width="266" /></a></div>
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The roses are made out of fondant. The tutorial can be found <a href="http://gwenskitchencreations.blogspot.com/2012/01/fondant-roses-tutorial.html">HERE</a>!</div>
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Some of my popular posts throughout the three years include:</div>
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1. <a href="http://gwenskitchencreations.blogspot.com/2013/04/macaron-tips-and-tricks.html">Macaron Recipe, Tips and Tricks</a></div>
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2. <a href="http://gwenskitchencreations.blogspot.com/2013/03/egg-tart-dan-tat.html">Egg Tarts (Dan Tat)</a></div>
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3. <a href="http://gwenskitchencreations.blogspot.com/2011/12/cake-pops-tips-and-tricks.html">Cake Pops Tips and Tricks</a></div>
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4. <a href="http://gwenskitchencreations.blogspot.com/2011/04/chocolate-molten-lava-cake.html">Chocolate Molten Lava Cake</a></div>
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5. <a href="http://gwenskitchencreations.blogspot.com/2012/02/bacon-roses.html">Bacon Roses</a></div>
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<a href="http://1.bp.blogspot.com/-kDj0MqlciD8/UzSCJwPAUhI/AAAAAAAAAWo/uf5Kgk3NDQ8/s1600/Cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kDj0MqlciD8/UzSCJwPAUhI/AAAAAAAAAWo/uf5Kgk3NDQ8/s1600/Cake1.jpg" height="400" width="252" /></a></div>
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I hope to share another year worth of recipes and tips with you!</div>
<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com18tag:blogger.com,1999:blog-1794025787762681333.post-60062342514322336232014-03-06T12:47:00.001-08:002014-03-06T12:47:12.492-08:00Croissants and Pains Au ChocolatI love croissants. I love all things pastries too. My husband brings me pastries on his way home from work sometimes. Sometimes I can't wait, and I want to make my own chocolate croissants aka pains au chocolat. Something flaky and buttery. Just yum.<br />
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I've never made croissants before, but I've made puff pastry before. The two doughs are very similar. The main difference is that croissant dough contains yeast, while puff pastry does not. So go ahead and make puff pastry instead. The difficulty is about the same for both. Today, I will give croissants a try!<br />
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Croissants are pretty easy to make. The ingredients are easy to find, and you probably already have them in your home. The only difficult part is the technique. Learning how to fold all those layers and keeping the dough and butter cold. Since I have made all sorts of pastries before, it has become second nature to me. I've included some pictures from my croissant adventure to help you along the way! =]<br />
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Just keep in mind, you probably won't finish in one day. It's a labor of love.<br />
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<b><u>Ingredients:</u></b></h2>
<b><u>Dough:</u></b><br />
18 oz (4 cups) of all purpose flour<br />
5 oz (1/2 cup + 2 Tbs) warm water<br />
5 oz (1/2 cup + 2 Tbs) milk<br />
2 oz (1/4 cup + 2 Tbs) sugar<br />
3 Tbs butter, softened<br />
1 Tbs + scant 1/2 tps active dry yeast<br />
2 1/4 tps salt<br />
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<b><u>Butter block:</u></b><br />
10 oz (2 and 1/2 sticks) unsalted butter, cold<br />
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<b><u>Egg wash:</u></b><br />
1 large egg<br />
1 tps water<br />
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Directions:<br />
1. Warm water should be between 105 to 108 degrees F. Add sugar and yeast. Let foam for 10 minutes. Discard if the yeast does not foam, and try again.<br />
2. Add the rest of the dough ingredients. Using dough hook, mix on low for 3 minutes. Dough should come together. Scrape sides of bowl if necessary.<br />
3. Switch mixer speed to medium, and mix for 3 more minutes.<br />
4. Transfer dough to plastic wrap. Cover and refrigerate overnight or for 6 to 8 hours.<br />
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5. The next day, cut your butter to form a 5 x 5 inch square. I cut the sticks in half, to form slabs. Arrange the butter pieces between two pieces of parchment paper. Begin to smash the butter gently with a rolling pin. After all the butter sticks together, you can gently roll on them. Shape into a 7 1/2 inch square. Cut and shape the butter to a perfect square, putting cut edge scrapes on top of block.<br />
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<a href="http://1.bp.blogspot.com/--Hkbsp1zp10/UxjZkiKbXxI/AAAAAAAAARs/Oawhk6dArVw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--Hkbsp1zp10/UxjZkiKbXxI/AAAAAAAAARs/Oawhk6dArVw/s1600/1.jpg" height="264" width="320" /></a></div>
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6. Refrigerate while you roll the dough.<br />
7. Roll the dough into a 10 1/2 inch square. Place the butter in the center, so the corners of the butter point at the sides of the dough (see picture).<br />
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8. Wrap the butter up, by pulling the corners of the dough over the butter. (see picture). Seal all edges. You do not want the butter escaping. Try not to trap air bubbles.<br />
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9. Light flour your rolling surface. Focus on elongating, instead of widening your dough. Roll the dough until its 8 x 24 inches.<br />
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10. Fold the dough into thirds (see picture), this is also known as the business letter fold.<br />
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<a href="http://4.bp.blogspot.com/-3j0qXU_qDfI/UxjZtGuHAvI/AAAAAAAAAUo/DGaUh5-i_lo/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3j0qXU_qDfI/UxjZtGuHAvI/AAAAAAAAAUo/DGaUh5-i_lo/s1600/8.jpg" height="139" width="320" /></a></div>
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11. Cover in plastic wrap, and freeze for 20 minutes. Make space in that freezer. =]<br />
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12. Repeat the rolling and folding 2 more times, for a total of 3 times. Each time, roll in the direction of the open ends (see picture).<br />
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13. After the third rolling and folding, put the dough on a baking sheet. Cover with plastic wrap and refrigerate overnight or for at least 6 to 8 hours. The dough needs to rest.<br />
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14.The next day, lightly flour your surface. Cut the dough in half, and put one half back in the refrigerator, covered. Look at all those layers you've made!<br />
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<a href="http://3.bp.blogspot.com/-v1n2lmIOqus/UxjZkkTBD6I/AAAAAAAAARc/trn56k-5pig/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-v1n2lmIOqus/UxjZkkTBD6I/AAAAAAAAARc/trn56k-5pig/s1600/11.jpg" height="123" width="320" /></a></div>
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15. Roll out your dough to a 8 x 22 rectangle. If the dough sticks, add some flour to your surface. Trim the dough so the shape is a perfect rectangle.<br />
16. Cut out triangles using a pizza cutter. If you want them to be uniform, use a ruler and measure out triangles.<br />
17. Stretch each triangle a little bit to elongate it to 10 inches. Cut a tiny 1/2 inch notch in the center of the short side of each triangle (see picture).<br />
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18. Lay the croissant/triangle on your work surface, with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. Bend the legs to form that croissant shape. Shape the remaining triangles.<br />
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<a href="http://1.bp.blogspot.com/-7mav4x8E1PY/UxjZoxDkGEI/AAAAAAAAATE/A-68QcMpPTU/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7mav4x8E1PY/UxjZoxDkGEI/AAAAAAAAATE/A-68QcMpPTU/s1600/21.jpg" height="320" width="290" /></a></div>
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<a href="http://1.bp.blogspot.com/-NhM0xGfkM8k/UxjZpXfJJ-I/AAAAAAAAATI/QbnePfJBRCU/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NhM0xGfkM8k/UxjZpXfJJ-I/AAAAAAAAATI/QbnePfJBRCU/s1600/22.jpg" height="219" width="320" /></a></div>
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19. Repeat with the other half dough, or make chocolate croissants.<br />
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20. Put the croissants in a draft free spot at 75 to 80 F, loosely covered in plastic wrap. Let them proof/rise. It will take about 2 hours.<br />
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<a href="http://2.bp.blogspot.com/-sI5hDCwKBmc/UxjZptb3pbI/AAAAAAAAATY/YkDVdpN-IgU/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sI5hDCwKBmc/UxjZptb3pbI/AAAAAAAAATY/YkDVdpN-IgU/s1600/23.jpg" height="320" width="262" /></a></div>
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2 hours later they look like this. Slightly puffier, almost double in size.</div>
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<a href="http://3.bp.blogspot.com/-ZW7AlS9R4BY/UxjZqMw8vRI/AAAAAAAAATc/PYkmWBR2z18/s1600/24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZW7AlS9R4BY/UxjZqMw8vRI/AAAAAAAAATc/PYkmWBR2z18/s1600/24.jpg" height="301" width="320" /></a></div>
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21. Preheat your oven to 425 F.<br />
22. Beat the egg wash ingredients together with a fork. Brush the croissants with the egg wash. Bake for about 15 to 20 minutes, rotating halfway during baking. If it gets too dark, lower the baking temperature to 410 F. Bake until golden brown.<br />
23. Cool on racks, and enjoy slightly warm. Yum yum.<br />
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<span style="text-align: center;">I even stuffed chocolate in the crescent shaped croissants. I love chocolate croissants that much. I couldn't bend them into that moon shape after stuffing them with chocolate, but that's ok!</span><br />
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<a href="http://3.bp.blogspot.com/-ixn_0Y_APBs/UxjZqeZlvSI/AAAAAAAAATg/CRunG85QGqI/s1600/25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ixn_0Y_APBs/UxjZqeZlvSI/AAAAAAAAATg/CRunG85QGqI/s1600/25.jpg" height="320" width="297" /></a></div>
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This one is not stuffed with chocolate, so I was able to shape it into a moon:</div>
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<a href="http://3.bp.blogspot.com/-0pPCIrIDEzM/UxjZmGfkJsI/AAAAAAAAASE/IyfcAYUlWMI/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0pPCIrIDEzM/UxjZmGfkJsI/AAAAAAAAASE/IyfcAYUlWMI/s1600/14.jpg" height="267" width="320" /></a></div>
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This is how it looks on the inside. Just yum.</div>
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<a href="http://1.bp.blogspot.com/-6vKGFMoY7_0/UxjZqtpP2UI/AAAAAAAAATo/JmRwSibeisE/s1600/26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6vKGFMoY7_0/UxjZqtpP2UI/AAAAAAAAATo/JmRwSibeisE/s1600/26.jpg" height="259" width="320" /></a></div>
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They re-heat very well too! Just preheat the oven to 350F. And bake for 10 minutes. They will taste just as fresh and flaky!</div>
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<u><b>Variations:</b></u><br />
Chocolate croissants can also be made instead.<br />
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Roll the dough (half) to an 8 x 22 inches rectangle. Cut the rolled dough into smaller rectangles, and add a little semi-sweet chocolate or any chocolate you like, and roll up.<br />
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Proof/rise and bake the same as the traditional croissants.<br />
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<a href="http://3.bp.blogspot.com/-R3F7wP0_J_c/UxjZl67YceI/AAAAAAAAAR8/xbcSbgo1ix4/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R3F7wP0_J_c/UxjZl67YceI/AAAAAAAAAR8/xbcSbgo1ix4/s1600/13.jpg" height="242" width="320" /></a></div>
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2 hours later. Almost doubled in size.</div>
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<a href="http://1.bp.blogspot.com/-Ol2EVZm8C1E/UxjZmvOY67I/AAAAAAAAASM/R-ZFXmVUiY0/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ol2EVZm8C1E/UxjZmvOY67I/AAAAAAAAASM/R-ZFXmVUiY0/s1600/15.jpg" height="240" width="320" /></a></div>
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Fresh out the oven:</div>
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<a href="http://1.bp.blogspot.com/-Q2KQjrjnbPY/UxjZm2lmzII/AAAAAAAAASU/K9tZM0Grss0/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Q2KQjrjnbPY/UxjZm2lmzII/AAAAAAAAASU/K9tZM0Grss0/s1600/16.jpg" height="238" width="320" /></a></div>
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Drizzle them with some melted chocolate!</div>
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<a href="http://4.bp.blogspot.com/-EIjdC6-RKfg/UxjZoDQdlMI/AAAAAAAAASs/vTWhrqlYRY4/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EIjdC6-RKfg/UxjZoDQdlMI/AAAAAAAAASs/vTWhrqlYRY4/s1600/19.jpg" height="400" width="347" /></a></div>
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Enjoy your labor of love! My husband ate several for dessert and breakfast after they were made. They are so yummy. </div>
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<a href="http://4.bp.blogspot.com/-wc9K041wIV0/UxjZrV9V5hI/AAAAAAAAAT8/sE5y6Odkjb0/s1600/27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wc9K041wIV0/UxjZrV9V5hI/AAAAAAAAAT8/sE5y6Odkjb0/s1600/27.jpg" height="400" width="375" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com6tag:blogger.com,1999:blog-1794025787762681333.post-18951631619912257702013-12-09T13:53:00.001-08:002013-12-09T16:34:57.910-08:00Cookies Advent CalendarIt took me about a week to make this edible advent calendar. I made it for my in-laws. It's a big calendar, measuring 20 inches wide and 30 inches tall. I used my biggest square cookie cutter for all the cookies, so the numbers wouldn't be tiny. <span style="text-align: center;">I also submitted each cookie to Julia Usher's Christmas Countdown Challenge.</span><br />
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<a href="http://4.bp.blogspot.com/-QFYmjWh8FOk/UqY4nBRtuTI/AAAAAAAAAKs/THH8D0zhKCY/s1600/TheCalendar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-QFYmjWh8FOk/UqY4nBRtuTI/AAAAAAAAAKs/THH8D0zhKCY/s400/TheCalendar.jpg" width="271" /></a></div>
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I had the poster on my dining table, and I couldn't get a good photo of it. I ended up standing on my dining table to take this picture, I was surprise my table didn't break. =]</div>
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I will be putting each cookie in individual cello bags and gluing the bags to the poster board. This way, the cookies are still edible.</div>
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Here are the 25 cookies, up close and personal.</div>
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To make the calendar, I used a white foam poster board. Glued on some decorative scrapbooking paper, and letters. It was pretty simple, so everyone can make one.</div>
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<a href="http://4.bp.blogspot.com/-w5x9iOXBU84/UqY7lSc7QII/AAAAAAAAAOk/SoqoDtZQzaY/s1600/TheCalendarTilted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-w5x9iOXBU84/UqY7lSc7QII/AAAAAAAAAOk/SoqoDtZQzaY/s320/TheCalendarTilted.jpg" width="213" /></a></div>
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I have a huge dining table, and this cookie advent calendar project took up most of it. My husband wasn't happy. =] He is really happy it is done.</div>
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I packaged the cookies individually in their own bags, taped in to the poster. Now the calendar is hanging in my home. Ready to be eaten. </div>
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<a href="http://3.bp.blogspot.com/-xbxhFPfCkj0/UqZhqJqKJAI/AAAAAAAAAPU/F8j0dDsI7vA/s1600/TheCalendarHung.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-xbxhFPfCkj0/UqZhqJqKJAI/AAAAAAAAAPU/F8j0dDsI7vA/s400/TheCalendarHung.jpg" width="263" /></a></div>
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Google added some snow and twinkle animation to these two pictures for me. It's awesome!</div>
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Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-50021337643170722782013-10-30T17:05:00.001-07:002013-11-07T12:40:50.742-08:00Salted Caramel PopcornI love caramel popcorn. It's one of my favorite snacks. I've been on a diet lately, and my husband won't let me buy any at the grocery store. Little does he know, I would make them at home. I must admit, these are more delicious than the grocery stuff, and so easy to make!<br />
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I foresee the end to my diet. =[<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gp7swFNSB-4/UnGbHPtIKfI/AAAAAAAAAJw/YJMhP8MrrJ4/s1600/Corn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-gp7swFNSB-4/UnGbHPtIKfI/AAAAAAAAAJw/YJMhP8MrrJ4/s400/Corn1.jpg" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<p class=“ingredients”></div><div class="separator" style="clear: both; text-align: center;"><b><u>Ingredients:</u></b></div><div class="separator" style="clear: both; text-align: center;">1/2 cup butter</div><div class="separator" style="clear: both; text-align: center;">1 cup brown sugar</div><div class="separator" style="clear: both; text-align: center;">1/4 cup corn syrup</div><div class="separator" style="clear: both; text-align: center;">1/2 tps salt</div><div class="separator" style="clear: both; text-align: center;">1/4 tps baking soda</div><div class="separator" style="clear: both; text-align: center;">1/2 tps vanilla extract</div><div class="separator" style="clear: both; text-align: center;">10 cups popped popcorn</div><div class="separator" style="clear: both; text-align: center;"></p><br />
</div><div class="separator" style="clear: both; text-align: center;"><u><b>Directions:</b></u></div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 250 F.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Place all the popcorn in a large bowl. I popped two bags of light butter popcorn in the microwave.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a medium saucepan, over medium heat, melt the butter. Then stir in brown sugar, corn syrup, and salt. Stir until the brown sugar dissolves. Bring to a boil, stirring to make sure everything is combined. Let boil for 4 minutes without stirring.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Remove from heat, add in baking soda, and vanilla extract. Being careful, the vanilla extract can sizzle.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pour the caramel over the popcorn. Stir to coat evenly. Place on a large baking sheet and bake for 1 hour. Stirring every 15 minutes. Remove from oven and let cool slightly. Mixing while it cools to break up the pieces. Enjoy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Store in air tight containers.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8o8fqgXkhnY/UnGbIGO3qjI/AAAAAAAAAKE/v3ep59P14w0/s1600/Corn3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-8o8fqgXkhnY/UnGbIGO3qjI/AAAAAAAAAKE/v3ep59P14w0/s400/Corn3.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I can't stop eating these. I doubled the vanilla extract, so it smells and tastes extra delicious. So crunchy and sweet. Bake less if you want less crunch. Hide them from your kids or husband if you want to eat all of it. =]</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_fcjSq5ls-s/UnGbIBObqeI/AAAAAAAAAKA/1YOGz4F9L1A/s1600/Corn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_fcjSq5ls-s/UnGbIBObqeI/AAAAAAAAAKA/1YOGz4F9L1A/s400/Corn2.jpg" width="271" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com1tag:blogger.com,1999:blog-1794025787762681333.post-54267933504629434812013-10-28T11:02:00.002-07:002013-10-28T11:02:29.854-07:00Tutorial: Frankenstein and Skull Sugar CookiesHalloween is coming! So, I will be showing you how to make a Frankenstein and Skull face cookie. They are both pretty easy, and don't use that much colors, so you should be able to make these really quickly. It only took me about 1 hour active time, and that includes the baking.<br />
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<a href="http://4.bp.blogspot.com/-GphQiWjpneY/Um6gu9ZGVNI/AAAAAAAAAG8/4gvNchZoakc/s1600/TheseTwo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://4.bp.blogspot.com/-GphQiWjpneY/Um6gu9ZGVNI/AAAAAAAAAG8/4gvNchZoakc/s400/TheseTwo.jpg" width="400" /></a></div>
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So first off by making your sugar cookie dough, and baking these shapes. They could be the same skull cutter. I had two cutters, but noticed the skull cutter could be made into a Frankenstein too.</div>
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This is the sugar cookie recipe I use and my favorite royal icing.</div>
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<span class="Apple-style-span" style="color: #615953; font-family: 'Helvetica Neue'; font-size: 16px;"><b>Ingredients:</b></span></div>
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2 1/2 cups butter (at room temperature)</div>
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2 cups sugar</div>
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2 large eggs</div>
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seeds from 1 vanilla bean (or 3 tsp vanilla)</div>
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5 cups flour</div>
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1 tsp salt</div>
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<b>Directions:</b></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, sans-serif; line-height: 26px;"><strong>1.</strong> Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.</span></div>
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Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; <em>not ideal if you’d like the cookie to hold its shape</em>.</div>
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<strong>2. </strong>Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.</div>
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<strong>3.</strong> Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.</div>
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<strong>4.</strong> Sift your dry ingredients together. (Flour and salt).</div>
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<strong>5.</strong> Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).</div>
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<strong>6.</strong> Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.</div>
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<strong>7.</strong> Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.</div>
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<strong>8.</strong> Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.</div>
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<strong>9.</strong> Preheat your oven to 350°F or 176°C.</div>
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<strong>10.</strong> Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.</div>
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<strong>11.</strong> Let cookies cool to room temperature and decorate!<br />
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<b><u>Royal Icing:</u></b></div>
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<em><strong>Ingredients:</strong></em></div>
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<em>6 oz (3/4 cup) of warm water<br />5 Tablespoons Meringue Powder<br />1 teaspoon cream of tartar<br />2.25 lbs of powdered sugar</em></div>
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<em>*** Note; if your meringue powder has no vanilla flavour (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.</em></div>
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<em> </em><em><strong>Directions:</strong></em></div>
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<em>In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.</em></div>
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<em>Add the cream of tartar and mix for 30 seconds more.</em></div>
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<em>Pour in all the icing sugar at once and place the bowl on the mixer.</em></div>
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<em>Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.</em></div>
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<em>Cover the bowl with a dampened tea-towel to prevent crusting and drying.</em></div>
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<em>Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.</em></div>
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After the cookies have cooled, make the royal icing. You will need 3 colors only - Yay! You will need black, white, and a yellow-green.</div>
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Start off by piping Frankenstein's face shape. While the green is still wet, pipe a black scar across his forehead.</div>
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<a href="http://3.bp.blogspot.com/-Abcnos-dN1c/Um6iJnlYonI/AAAAAAAAAH4/qlZoPBm1Un4/s1600/Frank1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Abcnos-dN1c/Um6iJnlYonI/AAAAAAAAAH4/qlZoPBm1Un4/s400/Frank1.jpg" width="400" /></a></div>
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Allow that to set, I waited 30 minutes. Next, pipe his eyes. Pipe a white mound, and immediately pipe black, followed by white again. This is called wet-on-wet.</div>
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<a href="http://2.bp.blogspot.com/-u2BkmNemXrU/Um6iJWb8LNI/AAAAAAAAAH8/xj5dmST545U/s1600/Frank2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-u2BkmNemXrU/Um6iJWb8LNI/AAAAAAAAAH8/xj5dmST545U/s400/Frank2.jpg" width="400" /></a></div>
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Wait 10 minutes, pipe the sides of his nose next. Wait another 10 minutes.</div>
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Pipe his actual nose now. Allow that to dry for 10 minutes or more.</div>
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<a href="http://4.bp.blogspot.com/-GH5iFES1CGo/Um6iKDO7UCI/AAAAAAAAAIc/bRXwkKAAIe8/s1600/Frank4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-GH5iFES1CGo/Um6iKDO7UCI/AAAAAAAAAIc/bRXwkKAAIe8/s320/Frank4.jpg" width="320" /></a></div>
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Now pipe his eye brows and ears. Allow to dry for 30 minutes or more.</div>
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Pipe his hair and the nails on his neck. I piped in white, and painted in gray. But you can make gray icing - a 4th color. Allow to dry for 90 minutes or more.</div>
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<a href="http://2.bp.blogspot.com/-VzdHhop9qY0/Um6iKtYBrlI/AAAAAAAAAIU/uVI__3zqUas/s1600/Frank6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-VzdHhop9qY0/Um6iKtYBrlI/AAAAAAAAAIU/uVI__3zqUas/s320/Frank6.jpg" width="320" /></a></div>
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Next, draw him a smile. Finish up his scar. Give him some eye brows. I used an edible pen to draw his brows, but you can also pipe black royal icing. And now he's done! Easy right?</div>
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<a href="http://4.bp.blogspot.com/-qVv3pcIpguo/Um6iLJ_njmI/AAAAAAAAAIo/cSjIGuJOogg/s1600/Frank7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qVv3pcIpguo/Um6iLJ_njmI/AAAAAAAAAIo/cSjIGuJOogg/s320/Frank7.jpg" width="320" /></a></div>
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Ok, now onto the skull. He was even easier!</div>
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First, thin some black icing, so you could paint onto the cookie with a brush. Allow 10 minutes to dry and pipe an outline of his face.</div>
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<a href="http://3.bp.blogspot.com/-5a0qf2Z5hbQ/Um6iLfNZDlI/AAAAAAAAAI0/tkFc12eN2hc/s1600/Skull1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5a0qf2Z5hbQ/Um6iLfNZDlI/AAAAAAAAAI0/tkFc12eN2hc/s320/Skull1.jpg" width="320" /></a></div>
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After the outline dries, about 1 hour for me, fill in his teeth.</div>
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<a href="http://4.bp.blogspot.com/-sjf-kvRcJyo/Um6iLm6ymPI/AAAAAAAAAIw/yWsskiZrsdA/s1600/Skull2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-sjf-kvRcJyo/Um6iLm6ymPI/AAAAAAAAAIw/yWsskiZrsdA/s320/Skull2.jpg" width="320" /></a></div>
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Next, fill in his jaws. Allow to dry for 30 minutes.</div>
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<a href="http://2.bp.blogspot.com/-zwRZ4-DtGf8/Um6iMJ7MhAI/AAAAAAAAAI8/Rzi_Qg0FC8Q/s1600/Skull3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zwRZ4-DtGf8/Um6iMJ7MhAI/AAAAAAAAAI8/Rzi_Qg0FC8Q/s320/Skull3.jpg" width="320" /></a></div>
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Next fill is his face. Use a toothpick to push the icing into tight or small places. Then allow to dry for 90 minutes or more.</div>
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<a href="http://4.bp.blogspot.com/-Gv-W4zS22NA/Um6iMd8QPJI/AAAAAAAAAJE/DOxUxkEk4_8/s1600/Skull4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Gv-W4zS22NA/Um6iMd8QPJI/AAAAAAAAAJE/DOxUxkEk4_8/s320/Skull4.jpg" width="320" /></a></div>
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Finally, using the same green icing, give him some eyes. Use the wet on wet technique again. Optionally, you can have a small round cookie for an eye on the side. And now we're done! Easy!! =]</div>
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<a href="http://1.bp.blogspot.com/-M-fB9KsMwOs/Um6iMnskKaI/AAAAAAAAAJI/0PnQzlmqx2Q/s1600/Skull5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-M-fB9KsMwOs/Um6iMnskKaI/AAAAAAAAAJI/0PnQzlmqx2Q/s320/Skull5.jpg" width="320" /></a></div>
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I hope you have fun with these shapes and designs!</div>
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Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-82191291467671295362013-10-08T10:35:00.000-07:002013-10-09T12:49:18.861-07:00Ghost Cake PopsI found this cute Halloween themed cake pop mold at Michaels. I had to play with it and decided to make the ghost shapes.<br />
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<a href="http://4.bp.blogspot.com/-z5_lHsXIOqE/UlQ_-Rg--9I/AAAAAAAAADw/n4Ummv3UqDo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-z5_lHsXIOqE/UlQ_-Rg--9I/AAAAAAAAADw/n4Ummv3UqDo/s400/1.jpg" width="291" /></a></div>
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The shapes came out just fine. They were actually quite easy to use. However, dipping them in chocolate was a different story. I had to double dip them, and even then I wasn't entirely happy - but I moved on.</div>
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<a href="http://1.bp.blogspot.com/-mx-a0j2V_3I/UlRACedMWqI/AAAAAAAAAFA/EnlAEfvhv88/s1600/d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://1.bp.blogspot.com/-mx-a0j2V_3I/UlRACedMWqI/AAAAAAAAAFA/EnlAEfvhv88/s320/d.jpg" width="320" /></a></div>
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I made a couple of different shapes. These ones are not dipped yet.</div>
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<a href="http://3.bp.blogspot.com/-ywQVzbakXtA/UlQ__8srn7I/AAAAAAAAAEM/bPvNwx-SsDs/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="http://3.bp.blogspot.com/-ywQVzbakXtA/UlQ__8srn7I/AAAAAAAAAEM/bPvNwx-SsDs/s320/a.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-QSDqwoHe9-E/UlQ_-fwgusI/AAAAAAAAAD4/zlWZGcUqXx8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-QSDqwoHe9-E/UlQ_-fwgusI/AAAAAAAAAD4/zlWZGcUqXx8/s400/2.jpg" width="316" /></a></div>
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To make these cake pops...you will need to bake a cake.</div>
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<a href="http://1.bp.blogspot.com/-hQqkZP2NNE0/UlRAAhcqcpI/AAAAAAAAAEc/fxlD0K3yInE/s1600/acake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-hQqkZP2NNE0/UlRAAhcqcpI/AAAAAAAAAEc/fxlD0K3yInE/s320/acake.jpg" width="320" /></a></div>
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Then crumble up the cake using your hands, or a food processor.</div>
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<a href="http://3.bp.blogspot.com/-S0gtoJ_hDU8/UlRABPlMTvI/AAAAAAAAAEk/sa2L-e-w8eI/s1600/acrumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://3.bp.blogspot.com/-S0gtoJ_hDU8/UlRABPlMTvI/AAAAAAAAAEk/sa2L-e-w8eI/s320/acrumb.jpg" width="320" /></a></div>
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Then add your favorite frosting.</div>
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<a href="http://1.bp.blogspot.com/-v6YCHpLf3XM/UlRABRTsrTI/AAAAAAAAAEo/NsTHoQx7Wmo/s1600/afrost.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://1.bp.blogspot.com/-v6YCHpLf3XM/UlRABRTsrTI/AAAAAAAAAEo/NsTHoQx7Wmo/s320/afrost.jpg" width="320" /></a></div>
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Just enough frosting to form a ball when rolled.</div>
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<a href="http://3.bp.blogspot.com/-B5crbbZLyBg/UlQ__g-L4mI/AAAAAAAAAEQ/JRlSu7N-Cu0/s1600/aball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-B5crbbZLyBg/UlQ__g-L4mI/AAAAAAAAAEQ/JRlSu7N-Cu0/s320/aball.jpg" width="320" /></a>'</div>
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Then fill the mold.</div>
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<a href="http://1.bp.blogspot.com/-DnIVjvXqJFA/UlRACM5IyBI/AAAAAAAAAE8/Guw4cgc16rg/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DnIVjvXqJFA/UlRACM5IyBI/AAAAAAAAAE8/Guw4cgc16rg/s320/c.jpg" width="299" /></a></div>
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Insert stick or remove.</div>
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<a href="http://1.bp.blogspot.com/-lmPzp9cKUIE/UlRACK1kwzI/AAAAAAAAAE4/wTt739nk_pY/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-lmPzp9cKUIE/UlRACK1kwzI/AAAAAAAAAE4/wTt739nk_pY/s320/b.jpg" width="281" /></a></div>
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If you need more help on making cake pops, I have an older post about cake pops <a href="http://gwenskitchencreations.blogspot.com/2011/09/cake-pops.html">here</a>.</div>
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Or if you need cake pops tips and tricks, click <a href="http://gwenskitchencreations.blogspot.com/2011/12/cake-pops-tips-and-tricks.html">here</a>.</div>
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<a href="http://2.bp.blogspot.com/-B6cJdjMDtgw/UlQ_-TGj39I/AAAAAAAAAD0/Y6kHhF56jsE/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-B6cJdjMDtgw/UlQ_-TGj39I/AAAAAAAAAD0/Y6kHhF56jsE/s400/3.jpg" width="265" /></a></div>
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I will be playing with the other shapes this week. I'm happy the pumpkin will be easy to dip. =]</div>
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<a href="http://4.bp.blogspot.com/-JapuhD60p5Q/UlQ__Y2FWsI/AAAAAAAAAEI/lTfVShLfPlA/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-JapuhD60p5Q/UlQ__Y2FWsI/AAAAAAAAAEI/lTfVShLfPlA/s400/4.jpg" width="400" /></a></div>
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If you don't have or can't find this mold, even simple round balls can be made for Halloween or Fall. Like these cake pops I made with the leftover cake dough.</div>
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<a href="http://3.bp.blogspot.com/-eSkn2Re54KA/UlWzNogczeI/AAAAAAAAAFM/1_HGg8knUvk/s1600/FallCP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://3.bp.blogspot.com/-eSkn2Re54KA/UlWzNogczeI/AAAAAAAAAFM/1_HGg8knUvk/s400/FallCP.jpg" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/10125485857918041984noreply@blogger.com4tag:blogger.com,1999:blog-1794025787762681333.post-24110597405753436272013-08-26T14:17:00.001-07:002013-08-26T14:17:47.782-07:00Simple Sunflower CookiesSummer is almost over. I can't believe it, because I haven't made a single summer themed cookie. The last cookies I remember making were graduation cookies in June...and suddenly summer just slipped by. I guess I have been very occupied with other things.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLknbthrbpB9pSkWFUEw0xZqSYWb3hXUobup9UV5zXuWX8yc-FEqYUiullglBpavn1Q6bNQ1iPcbSXZ186ch-7W9B4FIz0H5qaeqLR6BljkXs3xBZxkPBwvubvgtJ17_tT1AsZuh1chYo4/s1600/Sun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLknbthrbpB9pSkWFUEw0xZqSYWb3hXUobup9UV5zXuWX8yc-FEqYUiullglBpavn1Q6bNQ1iPcbSXZ186ch-7W9B4FIz0H5qaeqLR6BljkXs3xBZxkPBwvubvgtJ17_tT1AsZuh1chYo4/s400/Sun2.jpg" width="400" /></a></div>
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I got a baby green cheek conure bird in mid June. Like...2 weeks old baby. He had no feathers. I was busy hand feeding this baby until early August. Then I had to celebrate my 1-year anniversary with the hubby is Costa Rica. Time just slipped by. Below is a picture of my baby bird, he is about 6 weeks old here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlL8uDKt6b1MNMhctz6IUhhWTF4aicUcOug3x9pvWHooJrXi6i9Od6UQLgPRMhogPofvWAylIZT2EmvPN_jBKVtgBBAeSWRC2_rlJhUgIhrgSV79FZ0N9Ck9VKuU8rtxU9XsBgXEEUbi5/s1600/IMG_3134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlL8uDKt6b1MNMhctz6IUhhWTF4aicUcOug3x9pvWHooJrXi6i9Od6UQLgPRMhogPofvWAylIZT2EmvPN_jBKVtgBBAeSWRC2_rlJhUgIhrgSV79FZ0N9Ck9VKuU8rtxU9XsBgXEEUbi5/s400/IMG_3134.JPG" width="266" /></a></div>
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Anyways. Back to the main subject- cookies. I actually am still very busy, I'm working on a cake for my father-in-law's birthday this week. He's into biking. So I opted to make a very simple cookie for summer.</div>
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<img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsy-AgIUjHM_lkmoHT4XadjtvJFC_8Oi_Xr_aLpVfJNCVdRIJks_5z-vRLZWg2pYP-MkrVbCuSCFowH1OdsBsfcUceeOXE3Xw0uMvwyVXBrsLRn3Y6qfAxUaWRAy7MWYCnDbILGaft1xNi/s400/Sun3.jpg" width="400" /></div>
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It takes less than 2 active hours to make these. That simple.</div>
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You start with an iced cookie. Let is dry overnight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRoKA9PeVFdMmgz1VJKG14vyngrWSJxcG_7RtSLft6qQ_mppOz70mJnopZvLQo9sLmbV2BE0Q-X7WZBM4ZWXXGPz-vlvyF7A-yLTuRVbZ2wVC3_TjlIl_R27Z5zdKcrUe8FcTOCoz-y1w/s1600/Sun0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRoKA9PeVFdMmgz1VJKG14vyngrWSJxcG_7RtSLft6qQ_mppOz70mJnopZvLQo9sLmbV2BE0Q-X7WZBM4ZWXXGPz-vlvyF7A-yLTuRVbZ2wVC3_TjlIl_R27Z5zdKcrUe8FcTOCoz-y1w/s400/Sun0.jpg" width="400" /></a></div>
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While the cookies are drying, make the sunflower. I used a silicone mold and gumpaste.</div>
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After the cookies dry, paint on the gingham stripes. I used a ruler to help with straight lines. It didn't work as well as I hoped, but oh well. I mixed a couple drops of vodka with the gel food colors to make paint.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgH5Fdnuvm32IF_1GwbQAphQKnvAvotZmbIhLQ4VN1mrKp1ehIg5lukkqOa5fhjxLmXcbT4GnFpfOhNTz2ee8UbyuqMT-XchrrpMegLMkQRaCDED7dRJhkOZ-3AIsyMs1UDB2O8_cSqFO/s1600/Sun1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgH5Fdnuvm32IF_1GwbQAphQKnvAvotZmbIhLQ4VN1mrKp1ehIg5lukkqOa5fhjxLmXcbT4GnFpfOhNTz2ee8UbyuqMT-XchrrpMegLMkQRaCDED7dRJhkOZ-3AIsyMs1UDB2O8_cSqFO/s400/Sun1.jpg" width="275" /></a></div>
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I hope you enjoy making this simple cookie.</div>
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Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-36979342136658751442013-05-30T16:03:00.000-07:002013-05-30T16:03:27.135-07:00Carrot Cupcakes with Flower Fondant DecorationsI've made carrot cupcakes before. I have also made fondant roses and flowers. I have never combined them together, so here goes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXtxbT_84c0SDcufQqNZpTdVQzTJgNX6hkqPU0U-x5s_lGXMIJbvKqEzoCogXEu9CU4K9-KU7-tFDVOmFCWYEPOwcKS_OlzsmV15T7qbAv3vtRhHMUAc__fLVBIh0UdIMorFe5vfW8xp0/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXtxbT_84c0SDcufQqNZpTdVQzTJgNX6hkqPU0U-x5s_lGXMIJbvKqEzoCogXEu9CU4K9-KU7-tFDVOmFCWYEPOwcKS_OlzsmV15T7qbAv3vtRhHMUAc__fLVBIh0UdIMorFe5vfW8xp0/s400/3.jpg" width="282" /></a></div>
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I think it turned out ok. This is the first project, although small, I did after moving to Northern California. My new oven is slow at preheating, and never reaches the correct temperature until 20 minutes after it says it did. So I got an oven thermometer to be safe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPealBRC1GvDWlpqlBmNmQVLgLXqSP5ie9MhGRhqVNSmnNXgxiLfpWK-2n7EoI_8ZtQBPydx4JUAxkdi4UdfZjtIBr3-CJI4x4Wal3f5ow1W7Vg2cUw-KR1oyTMZwPh2CccQ_RSqn7yucE/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPealBRC1GvDWlpqlBmNmQVLgLXqSP5ie9MhGRhqVNSmnNXgxiLfpWK-2n7EoI_8ZtQBPydx4JUAxkdi4UdfZjtIBr3-CJI4x4Wal3f5ow1W7Vg2cUw-KR1oyTMZwPh2CccQ_RSqn7yucE/s400/2.jpg" width="400" /></a></div>
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I made these cupcakes for my husband's new co-workers. Most of them are men, so this is kinda girly, but I felt like making flowers. So this is what they are going to get!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqqIR-FpRM9YaiHSLUZifugNzcw9R49MmtMzYVPbfPqwExZAOOs6xj2W_wOySrvJ98kcJGfOHhDyZ1uDVbJHLxLC1IHAMoGDISDwqjbUuehN56m3QfoYCrZq4RthvXfvzxrfS_Y5kVrt7/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqqIR-FpRM9YaiHSLUZifugNzcw9R49MmtMzYVPbfPqwExZAOOs6xj2W_wOySrvJ98kcJGfOHhDyZ1uDVbJHLxLC1IHAMoGDISDwqjbUuehN56m3QfoYCrZq4RthvXfvzxrfS_Y5kVrt7/s400/4.jpg" width="285" /></a></div>
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So, since I have made both carrot cupcakes and fondant flowers. Here are the links to them if you feel adventurous and want to try this project out!</div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/04/carrot-cupcakes-with-cream-cheese.html" target="_blank">Carrot Cupcakes</a></div>
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<a href="http://gwenskitchencreations.blogspot.com/2012/01/fondant-roses-tutorial.html" target="_blank">Fondant Roses</a></div>
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I hope you have fun making either of the recipes.</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com1tag:blogger.com,1999:blog-1794025787762681333.post-37678961424170454312013-04-15T14:06:00.000-07:002013-04-18T12:51:34.879-07:00Diamond Ring Cookie Cutter ChallengeLilaLoa is having a contest/challenge to see what creative designs we can come up with using a diamond ring shaped cookie cutter. We can't make a diamond ring. We can make everything else using this cutter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSDqIR5gItohowE97kzILMeupIwt91-13PBGHu-8qdqP8kiq6qpuySf5SPuAiDpFHP-vGbjBqqrsQpMhmnwFYHSorsaOiJf6xc1A_rsWU_czySo5H_XW9AOsWweXVWpNEPAwIsdZpMN55/s1600/drc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSDqIR5gItohowE97kzILMeupIwt91-13PBGHu-8qdqP8kiq6qpuySf5SPuAiDpFHP-vGbjBqqrsQpMhmnwFYHSorsaOiJf6xc1A_rsWU_czySo5H_XW9AOsWweXVWpNEPAwIsdZpMN55/s320/drc.jpg" width="320" /></a></div>
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I have 6 ish designs I came up with. I'll slowly post each one as they get finished. I'm really excited.</div>
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My first design is this skull face.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCKe7iD4Z-DX2CesAileY6ovpuaXT-2SD740iqHTxsr8d9rL1GFXSBFj-SKmOLxOp2HW49ttVVnOfhlWHqhv_cJVWb-pzmXSScFG8_Nac4FviwwlqgcxBbTVKxDEA7zgERYeKpWbfJT-Q/s1600/Skull.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCKe7iD4Z-DX2CesAileY6ovpuaXT-2SD740iqHTxsr8d9rL1GFXSBFj-SKmOLxOp2HW49ttVVnOfhlWHqhv_cJVWb-pzmXSScFG8_Nac4FviwwlqgcxBbTVKxDEA7zgERYeKpWbfJT-Q/s400/Skull.jpg" width="281" /></a></div>
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My second design is this gold fish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibR_KkkOgFhkq09LET7_huCxtke-dI9ZrnRZII3POpkz_MX7yqD8aRpZjMKCwLCGaSWQPf6kMLL2nVbAhlp4ylt8qBum0nqm6dTOCL6lEa6i5RfMaX_GVFvsOGZXMcn59nvfDf-WH-jTFn/s1600/Goldfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibR_KkkOgFhkq09LET7_huCxtke-dI9ZrnRZII3POpkz_MX7yqD8aRpZjMKCwLCGaSWQPf6kMLL2nVbAhlp4ylt8qBum0nqm6dTOCL6lEa6i5RfMaX_GVFvsOGZXMcn59nvfDf-WH-jTFn/s320/Goldfish.jpg" width="320" /></a></div>
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My third design is this potion bottle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1_7nGVKx-hTAcYDSpLaUpfXXLgvqdSszjG-48BKCsLhrdw1mmCTR1E0SSnJCntV9cTvNcAQYUreVe81URNqZrviAwnb3HHmlVFW7gCCgQe-MBcySSDe6jNJLDIvJ07RKuUCYwhACpoht/s1600/Potion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1_7nGVKx-hTAcYDSpLaUpfXXLgvqdSszjG-48BKCsLhrdw1mmCTR1E0SSnJCntV9cTvNcAQYUreVe81URNqZrviAwnb3HHmlVFW7gCCgQe-MBcySSDe6jNJLDIvJ07RKuUCYwhACpoht/s320/Potion.jpg" width="249" /></a></div>
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My 4th design is this ice cream sundae.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqMsndJwcqYteD1wp-tRm9uC0kEc2W4t4Z7UsH4Qjm3D1BU-GED3Pffvchqv_L_7CIyvSbC8G4LbmdaKeBvd9N3U1fMbL6x1j568EissMHEt3-q3tVkSMUcb3rZ5Ye0J0bIfm1eTWU_8z/s1600/Sundae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqMsndJwcqYteD1wp-tRm9uC0kEc2W4t4Z7UsH4Qjm3D1BU-GED3Pffvchqv_L_7CIyvSbC8G4LbmdaKeBvd9N3U1fMbL6x1j568EissMHEt3-q3tVkSMUcb3rZ5Ye0J0bIfm1eTWU_8z/s320/Sundae.jpg" width="248" /></a></div>
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EDIT: So today - 4/18/13 - I had extra diamond cookies and royal icing. I decided to throw together the last designs I had in mind. I won't be able to decorate after today, because I will be busy packing! I will be moving to a new home in a couple weeks.</div>
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So excuse the color bleeding...and messy deigns. I never let any of the colors dry properly.</div>
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My 5th design is this tulip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lFAcLZc8QnE4P5Wh6wpbpr62FMaeQriqoyjl2hpfUWxGKzSM2PZCd_Aa2uAh-IoSTRjrFY-6qf5cKKJT5dEBaMHov3NJpUBOJ1LgbwO0_BM07wL1EMBqr8Ricq2AAd7TsPjfal-F2V_k/s1600/Tulip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lFAcLZc8QnE4P5Wh6wpbpr62FMaeQriqoyjl2hpfUWxGKzSM2PZCd_Aa2uAh-IoSTRjrFY-6qf5cKKJT5dEBaMHov3NJpUBOJ1LgbwO0_BM07wL1EMBqr8Ricq2AAd7TsPjfal-F2V_k/s320/Tulip.jpg" width="253" /></a></div>
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My 6th design is this gumball machine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMCxz-0grrU9AbagA46XPwYfa3rZylLSyiXrDtIv_kACmHLqNENZ8lPdY9vjViqrLQQ3zmdhGDDrip8OXS4-EqWxPqwLYWfbrdcdofimGkTtkb-Fe2sAzRH5HnwXDU9sAE_DFAnOcZCCF/s1600/Gumball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMCxz-0grrU9AbagA46XPwYfa3rZylLSyiXrDtIv_kACmHLqNENZ8lPdY9vjViqrLQQ3zmdhGDDrip8OXS4-EqWxPqwLYWfbrdcdofimGkTtkb-Fe2sAzRH5HnwXDU9sAE_DFAnOcZCCF/s320/Gumball.jpg" width="300" /></a></div>
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And my 7th design, completely thrown together randomly is this snow globe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSBHlYhRxCufH9riYU0PtPP03S4azXMFP7_mF0qJBSMRQv9NsbeSBroYasas4KxL_hkI_iRrOnDZkCqDtUX6iXF9dtckedd7bawYNak5aEAC-yE10Jlxg7A4dX0qm5iHMQjPgW8JE74Fp/s1600/SnowGlobe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSBHlYhRxCufH9riYU0PtPP03S4azXMFP7_mF0qJBSMRQv9NsbeSBroYasas4KxL_hkI_iRrOnDZkCqDtUX6iXF9dtckedd7bawYNak5aEAC-yE10Jlxg7A4dX0qm5iHMQjPgW8JE74Fp/s320/SnowGlobe.jpg" width="243" /></a></div>
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Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com6tag:blogger.com,1999:blog-1794025787762681333.post-46636838927432162722013-04-12T09:49:00.000-07:002013-04-20T23:02:09.217-07:00Coloring Chocolate with Gel Paste & Cookie GiveawayA little over two years ago, I decided to make a food blog to share my tips, tricks, and recipes with other foodies out there. A couple months after that, I got engaged. Wedding planning was on! I wanted to help pay for the wedding, so that my husband wasn't the only one. So a couple months after that, I made a facebook page to help sell and advertise my baked goods.<br />
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I took a giant break 2 months before the wedding and several months after the wedding. Maybe some of you noticed nothing was being posted on the facebook page during those months? I had a few old clients contact me while I was on my break, and I realized I love doing this! So I decided to end my break, and keep my facebook page active again with new posts from the new orders!<br />
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Yay! And just in case you didn't know, for the bloggers that follow me, my facebook page is https://www.facebook.com/GwensKitchenCreations. Sometimes I post photos on there, and not on here, and vice versa. I am a little inconsistent. I will try to be better!<br />
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So to thank everyone for being there to support me in my creations, and for all the nice comments about them...I decided to do a cookie giveaway. I will be giving away 1 or 2 people a dozen decorated sugar cookies. They can pick the design of their choice. These will be mailed to the winner(s). This contest is not international, and is only for people in the United States, sorry.<br />
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But before I let you know how to enter, I wanted to share an amazing, and cool tip and trick with you about the colors of these cake pops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjIUguzsiBnmkHDlGDVeAdA9PrH2vDCR2bJOuOLdh9MioWtd3SuFjuGvkrzxhQbd9LMdkBZ8SE0kO75v3ixIYXOuPRaf5zVaJPf5qZZqN3x-3dyHmTmrlnoe_Jj_xVZYCf7EFaHG5a9WV/s1600/Cakepops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjIUguzsiBnmkHDlGDVeAdA9PrH2vDCR2bJOuOLdh9MioWtd3SuFjuGvkrzxhQbd9LMdkBZ8SE0kO75v3ixIYXOuPRaf5zVaJPf5qZZqN3x-3dyHmTmrlnoe_Jj_xVZYCf7EFaHG5a9WV/s400/Cakepops.jpg" width="400" /></a></div>
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These cake pops were colored/dyed with wilton/americolor gel paste food color. What?!?! Yes, the chocolate did not seize up. The chocolate was still chocolate. I was always taught that water based food coloring will make chocolate seize up, and become unusual as a dip for cake pops. I was told to always use oil based colors for chocolate. I decided to do an experiment.</div>
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I took a dollop of white chocolate/candy melts, added some gel food color...and it did form some lumps. Experiment 1 failed. </div>
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Experiment 2: So I decided to add paramount crystals to my next dollop. I added some gel food coloring. And nothing bad happened. It was still smooth chocolate. I used both wilton and americolor gel paste, and they both worked wonderfully!</div>
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Can you imagine the crazy colors cake pops will be in the future because of this? I sure can.</div>
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I even made the cake pops match the sugar cookies for the same order.</div>
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The secret is to add paramount crystal to your chocolate/candy melts. Then add the colors. I'm sure a lot of people will be thrilled to know they can make teal or tiffany blue cake pops using gel food color instead of playing with blue or green oil color. That's what I did here to these cake pops. I added teal gel paste. Getting teal was difficult using just blue and green oil colors. There's not that many oil food colors out there compared to gel food colors.</div>
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The best part is, if you use gel paste food coloring for cake pops, you can use the same color for frosting/buttercream for cupcakes...and even for fondant. To make all your desserts match the same exact color!!! This was good for me, because I had a customer that wanted tiffany blue cake pops...and tiffany blue cupcakes. I made them match exactly using a small amount of teal gel paste in white candy melts and white buttercream. They match perfectly! Yay =]</div>
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OK...now to thank everyone! I will be giving away a dozen decorated sugar cookies to 1 or 2 winners. The winner(s) will choose the designs of the cookies, and will receive them in the mail! Anyone in the United States can enter.</div>
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<b><u><strike>How to Enter: CONTEST CLOSED!</strike></u></b></h2>
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There is 3 ways to enter, and even more if you have tons of friends. Leave all comments on this blog.</div>
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1. Like my page on facebook, and leave a comment below saying you did or already do. <a href="https://www.facebook.com/GwensKitchenCreations" target="_blank">Click here</a> to go to my facebook page.</div>
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2. Follow me on this blog. Leave a comment below saying you are following me.</div>
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3. Let your friends know about this giveaway. If they come back here and leave a comment with your name on it, both of you will win a dozen custom decorated sugar cookies.</div>
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The winner will be chosen via random.org. The winner will be drawn on April 20, 2013 so enter before then!</div>
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Good luck everyone!</div>
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Congratulations Sarah!!! You are the winner! Please contact me within 2 weeks!</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com19tag:blogger.com,1999:blog-1794025787762681333.post-79451518181761434192013-04-03T21:25:00.001-07:002013-04-03T21:38:12.182-07:00Carrot Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZsVkgHo5XvNFXaoIzQ9U6Wn7NmytYsJ5EP6om5VuNedvRsMbfvXI8Kj8I-MI3P6HYC-0n6vhudLHN9s7htrZMjHI-1Cbw7yJ4ZqTFC8wbbys_qjmptoLRttLVQHSTkg3S59eY8uew0KT/s1600/Carrot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZsVkgHo5XvNFXaoIzQ9U6Wn7NmytYsJ5EP6om5VuNedvRsMbfvXI8Kj8I-MI3P6HYC-0n6vhudLHN9s7htrZMjHI-1Cbw7yJ4ZqTFC8wbbys_qjmptoLRttLVQHSTkg3S59eY8uew0KT/s400/Carrot1.jpg" width="346" /></a></div>
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I love carrot cake. I also love cream cheese frosting. Good thing that these two things were made for each other. My husband is not fond of carrot cake, so nobody is helping me devour these yummy carrot cupcakes. I made them into cupcakes so that I can give them away. I knew ahead my husband wouldn't eat them. He's missing out!</div>
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These carrot cupcakes are moist and delicious beyond imagine. They have toasted walnuts, sweetened shredded coconut and currants in them. The currants give them a yummy chewy tangy bite when you get one. It's yummy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUsL9RxHDZrbxqo87UGS83IuhKl98ON_fldnmgtti1UG4TzQMa7rq0ol0uutKOY05mmQ1xBpn5X-DIW0JSIUrdaG7Af9HsNp-GhYEBbGLW6VkQytOsUVyVKuaaint2I-uPSh77yU9o7tF/s1600/Carrot4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUsL9RxHDZrbxqo87UGS83IuhKl98ON_fldnmgtti1UG4TzQMa7rq0ol0uutKOY05mmQ1xBpn5X-DIW0JSIUrdaG7Af9HsNp-GhYEBbGLW6VkQytOsUVyVKuaaint2I-uPSh77yU9o7tF/s400/Carrot4.jpg" width="311" /></a></div>
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This recipe can make 1 small 7-8 inch round cake or 18-20 cupcakes. This recipe is really easy too!</div>
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Ingredients:</div>
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1 cup all purpose flour</div>
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1 tps baking soda</div>
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1 tps baking powder</div>
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1 tps ground cinnamon</div>
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1/2 tps all-spice, optional</div>
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1/2 tps salt</div>
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2 large eggs, room temp.</div>
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1 cup sugar</div>
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3/4 cup vegetable oil</div>
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1 cup (8 oz) shredded carrot</div>
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1/2 cup currants</div>
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1/2 cup walnuts, chopped and toasted</div>
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1/2 cup sweetened shredded coconut</div>
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2 cups of cream cheese frosting</div>
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Directions:</div>
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1. Combine all the dry ingredients in a bowl.</div>
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2. Beat eggs with sugar until pale. 2 minutes. Add oil, and mix until combined.</div>
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3. Add in dry ingredients. Mix well.</div>
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4. Add in carrots, currants, walnuts, and coconut. Mix well.</div>
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5. For cupcakes, fill 2/3 full and bake at 350 for 20 minutes. For 7/8 inch cake, bake for 40 minutes.</div>
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Top with cream cheese frosting on your choice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRXWZ-5qFCkjojYkqqB-p2WKPnJx50sTMwdA5sqGHTj26pJNPyPintENijtBsjfYIFDM1naTbq-3WuNJA8FCwwOTU2Zjul9r8xYjkyTjJfYo-gm7dFATeExOq2tb2QuQTrLiY-Ao8DwmU/s1600/Carrot3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRXWZ-5qFCkjojYkqqB-p2WKPnJx50sTMwdA5sqGHTj26pJNPyPintENijtBsjfYIFDM1naTbq-3WuNJA8FCwwOTU2Zjul9r8xYjkyTjJfYo-gm7dFATeExOq2tb2QuQTrLiY-Ao8DwmU/s400/Carrot3.jpg" width="315" /></a></div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com7tag:blogger.com,1999:blog-1794025787762681333.post-38323236358930239812013-04-01T12:27:00.000-07:002013-04-01T12:40:23.023-07:00Macaron Tips and Tricks and a RecipeI've made french macarons many many times. My first few attempts ended in misery - broken shells, cracks, hollows, no feet. Everything that could go wrong in a bad macaron - did.<br />
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However, I never stopped trying. Who knows how much pounds of almond flour/meal and powdered sugar I sieved. But, it was not in vain. I learned so much from all these failures, and I want to share my tips and tricks with you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYwIn5XKWrwFFKNiCwFq4JbrnWYOdsEoIsh6xsnh1PxRvMU_BhcMbOxpC2dndCHe7cLtpdcoyW8GBcSdnlxEX-3SEZiy_Dh-e1usiBNSKE1mWYlJ7JyX4UJsjFs3Q-ZxKUsJqcFUbTrvJ/s1600/M3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYwIn5XKWrwFFKNiCwFq4JbrnWYOdsEoIsh6xsnh1PxRvMU_BhcMbOxpC2dndCHe7cLtpdcoyW8GBcSdnlxEX-3SEZiy_Dh-e1usiBNSKE1mWYlJ7JyX4UJsjFs3Q-ZxKUsJqcFUbTrvJ/s400/M3.jpg" width="308" /></a></div>
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Today, I make perfect macarons every time. Not a single crack in any batch. Every batch has feet. They are perfect.<br />
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When I first started, I did use recipes that you find everywhere online. The ones that sift powdered sugar and almond flour together. The ones that get folded into stiffed egg whites. They failed me. I switched to recipes that used meringue powder. I even did Pierre Herme's recipe, that require boiling sugar and water to a syrup stage. I did everything.<br />
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The recipe that folds almond meal/icing sugar into stiffed egg whites never worked for me. I tried them a thousand times. What irony - they are now my favorite macaron recipe.<br />
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The meringue powder recipe was the first success for me. However, those produced hollows for me. Hollows are the air pocket gap between the shell and chewy center.<br />
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The recipe that requires the sugar syrup also worked. They also produced hollows and lopsided feet on the macarons. One side had more "feet" than the other. I had perfect ones in some batches. But I disliked making syrup. It was one step I wanted to remove. Making macarons is already tedious enough, I don't want to add another step that could go wrong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY-Z9c2rv7axzwlNqDojzHtWKSJJZ1-U__JH04QDAmH-O2A22SGI2tbr1MbZEuXfdKgqAyZyDDNDL8db2hMbUPGGTxjFw5Lqhb3coRWxorELA3ANH7Xe98-XCxUjsjTImsaXMWWIz0tGu/s1600/M1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMY-Z9c2rv7axzwlNqDojzHtWKSJJZ1-U__JH04QDAmH-O2A22SGI2tbr1MbZEuXfdKgqAyZyDDNDL8db2hMbUPGGTxjFw5Lqhb3coRWxorELA3ANH7Xe98-XCxUjsjTImsaXMWWIz0tGu/s400/M1.jpg" width="400" /></a></div>
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So I went back to the first recipe I've tried. I modified it just a little bit. From all the mistakes and tricks I've learned - My first recipe worked. I was thrilled. The recipe that is the most simplest, also produced the best macarons for me now. Ironic that I use to hate it so much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8l2jffuqx9eCDlvggZR2k85P83WAShnglQfAfE-rbHVRrOVGG0fBYHTDB8PE-eJMV4T3uGU5PecYkx071mLYK73pM-2jsHhRCrLgxIeuEyp6n1i49Q0oxBFSHqIRnwJT6FDK5rzD63pR/s1600/M5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8l2jffuqx9eCDlvggZR2k85P83WAShnglQfAfE-rbHVRrOVGG0fBYHTDB8PE-eJMV4T3uGU5PecYkx071mLYK73pM-2jsHhRCrLgxIeuEyp6n1i49Q0oxBFSHqIRnwJT6FDK5rzD63pR/s400/M5.jpg" width="400" /></a></div>
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Ok, let me share the recipe first. Then I will share my tips and tricks.</div>
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Ingredients:</div>
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3 large egg whites, ~95-100g, aged overnight</div>
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1/4 tps cream of tartar</div>
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1/4 cup sugar, 50g</div>
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pinch of salt</div>
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2 cups powdered sugar, 200g</div>
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1 cup almond flour, 120g</div>
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Directions:</div>
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1. Sift the salt, powdered sugar, and almond flour into a large container. Discard any clumps in the sieve.</div>
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2. Using a whisk attachment, beat egg whites with cream of tartar until foamy. Add sugar in 3 batches. Continue beating until stiff peaks form. Add gel food coloring, if desired, whisk again.</div>
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3. Add 1/3 of the almond mixture into the egg whites. Fold until incorporated - about 15-20 turns. Then add another 1/3. Fold again. Repeat one last time. It will take about 65 folds for the right consistency.</div>
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4. Pipe small circles onto a baking sheet/tray lined with a baking mat or parchment paper. I used 3 half-sheets/trays.</div>
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5. Let rest until a skin forms. It should no longer be sticky. 30-60 minutes.</div>
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6. Bake at 275F for 17 minutes.</div>
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7. Let cool completely before attempting to peel them off.</div>
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This weekend, I made 3 full batches of that recipe. Chocolate, lemon, and raspberry flavor ones. Every macaron had feet. Not a single crack was found.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkAXrkKjgQOyitv47d9S5JPWpy7yM1aL4tQAyvo4ncFAf_rkobiWlqjg7ghI0gkNkIxEOX4TEhAE31HX3ZsZgwGX-v3ZKxYF3gUpJ1Rx93-0fUrWIbyoEdmMcxRG8e2BKf1p-YUHRO7fg/s1600/Macaron3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkAXrkKjgQOyitv47d9S5JPWpy7yM1aL4tQAyvo4ncFAf_rkobiWlqjg7ghI0gkNkIxEOX4TEhAE31HX3ZsZgwGX-v3ZKxYF3gUpJ1Rx93-0fUrWIbyoEdmMcxRG8e2BKf1p-YUHRO7fg/s400/Macaron3.jpg" width="310" /></a></div>
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Okay! Now for the tips and tricks. I guarantee you can get perfect macarons too.</div>
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<u><b>Tips and Tricks for perfect Macarons:</b></u></div>
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1. Buy/Get a food scale. Macarons are so delicate. You want precise measurements.</div>
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2. Almond flour can be made at home or bought at a store. Regardless of how you obtained it, sieve only the almond flour/meal before starting the recipe. You should remove all the almond bits that are not powdered-like. You want to start your recipe with <b><u>real</u></b> almond flour, not just finely grounded almonds. Now, from the sieved/sifted almond flour, measure out the 120 grams to start the recipe.</div>
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3. Aged egg whites are important. Don't use fresh eggs. Crack and separate your eggs whites into a small bowl. Loosely cover it with a paper towel on your counter overnight.</div>
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4. Always sift your icing sugar and almond flour, even if no clumps are visible. This will prevent cracks.</div>
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5. Beat your egg whites until foamy before adding sugar. Foamy like a thick cloud in a bubble bath. Then add your sugar in 3 batches. This helps dissolve the sugar.</div>
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6. Beat your egg whites until stiff peaks form. Stiff but not dry. It should still be shiny and glossy. Add gel food coloring now if desired. Whisk to blend.</div>
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7. The consistency you are looking for after folding all the almond mixture is "magma." It should flow like magma from your spatula when you lift some batter up with your spatula. A ribbon should also form in the batter when the magma falls down. This takes me about 65 folds.</div>
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8. The batter should not be super thick, or too runny. Too thick, and you will have peaks in your piped circles. Too runny and you will never have perfect circles. A piped circle should lose any peaks within 45 seconds if your batter is correct.</div>
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9. After you pipe your circles, bang your baking sheet gently on the counter several times to pop any air bubbles. Do this to all your baking sheets.</div>
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10. Let the skin form. This can take 30 to 60 minutes. A skin should form around the macaron. The sides and top should not be sticky. Touch it before baking.</div>
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11. After the skin forms, preheat your oven to 275F. Bake for 10 minutes. Then spin/rotate the tray, and bake for another 7 minutes. This ensures even browning and prevents the oven from getting too hot. If it is too hot, the macarons will crack. Double pan your sheets if necessary.</div>
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12. After the macarons are done baking. Let them cool completely. If they are still warm, it won't peel off the parchment paper.</div>
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I hope my tips and tricks help you. They have definitely helped me obtain perfect macarons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeRrCSe9T68qtOHWBKd9csvEZXknlkm7sdSpT5Q1eNp3XangkAEQwBv9uMv9rZEI6bahPThCucEM8mOCYNOp07GDGk-IPVg07yEKAe_MkRqB0bhsTLpUwue_xISODmANJb6oJeaSUsQEU/s1600/MacaronAll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeRrCSe9T68qtOHWBKd9csvEZXknlkm7sdSpT5Q1eNp3XangkAEQwBv9uMv9rZEI6bahPThCucEM8mOCYNOp07GDGk-IPVg07yEKAe_MkRqB0bhsTLpUwue_xISODmANJb6oJeaSUsQEU/s400/MacaronAll.jpg" width="306" /></a></div>
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Do you want to know what it looks like when it's baking? I do. I sit in front of my oven to watch the magic happen every time. It only takes about 8 minutes for magic to happen.</div>
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From these piped circles:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvViQlTYlZ-7rcmDRX1VJdnS6HvCqTKmnaK2OjsDtm-6xTBEA5Jga_KmI_uMz8UKrRPfU2bPi4A_-2UcPSVS2Er9Xld2sURujtLSMhWhZswuOZxIHz7Abr5sQVoHyWdX0xz57Mb3HzdAs/s1600/Macaron1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvViQlTYlZ-7rcmDRX1VJdnS6HvCqTKmnaK2OjsDtm-6xTBEA5Jga_KmI_uMz8UKrRPfU2bPi4A_-2UcPSVS2Er9Xld2sURujtLSMhWhZswuOZxIHz7Abr5sQVoHyWdX0xz57Mb3HzdAs/s400/Macaron1.jpg" width="400" /></a></div>
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to these feeted macaron shells:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtiFPlHH1MhAAtTQyUEieWJeHW_nwY2fkssMiVvR2zoUgJP8WuyNuxQZ0XuVUuRJYgwUmNS9btRdtuFpZRYKg-YcrIWUN1xOLPl6l7bWFYcNTvAxIXZbBCOEu6PmaW0itkhhGBIenXN-F/s1600/Macaron2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtiFPlHH1MhAAtTQyUEieWJeHW_nwY2fkssMiVvR2zoUgJP8WuyNuxQZ0XuVUuRJYgwUmNS9btRdtuFpZRYKg-YcrIWUN1xOLPl6l7bWFYcNTvAxIXZbBCOEu6PmaW0itkhhGBIenXN-F/s400/Macaron2.jpg" width="400" /></a></div>
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After the shell forms, I throw them in the oven:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53TEtOyx370_cMGKB9r4M3jeSH5u3AnD3mxQP_81Lutqs71AVhj6UgFd37uCbfoLHJhGO2Z9InMEwZdryG83hJx0j298LrcaOcQQJMAi8xHIQTqeOsZBCiw9DVTv4V6X-GTgiY1o4SxbI/s1600/Mac0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53TEtOyx370_cMGKB9r4M3jeSH5u3AnD3mxQP_81Lutqs71AVhj6UgFd37uCbfoLHJhGO2Z9InMEwZdryG83hJx0j298LrcaOcQQJMAi8xHIQTqeOsZBCiw9DVTv4V6X-GTgiY1o4SxbI/s320/Mac0.jpg" width="214" /></a></div>
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After 2-3 minutes of baking, they are still pretty flat:</div>
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At 4 minutes, they get a little taller:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N8Nv213fmJJuF6fS58w1HPzqubVJ8TeDNkt0LDZ7c3cgfD8B17kx8yVuZszY5zxSF0SHnXACoVS6QXfg2XbUMoqX9x8oJt-brnpEWRAmOrZK_aQ965f4mVRujcGmUrLJsOmQzIymnPYW/s1600/Mac2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N8Nv213fmJJuF6fS58w1HPzqubVJ8TeDNkt0LDZ7c3cgfD8B17kx8yVuZszY5zxSF0SHnXACoVS6QXfg2XbUMoqX9x8oJt-brnpEWRAmOrZK_aQ965f4mVRujcGmUrLJsOmQzIymnPYW/s320/Mac2.jpg" width="320" /></a></div>
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At 5-6 minutes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnzEdHl-u5Xq_1dLfBd7WOjEROV9AoMsnZMaHd_Scw1Xo5NSOF1iZWb_bhWrFtUkQYnxBCyr_SA_LDTgXi1G5seky8F2GjepwPkRXS4-6CGErw2cTF8D9ao6ysM1Pk_tz6wL-HrVxGISQ/s1600/Mac3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnzEdHl-u5Xq_1dLfBd7WOjEROV9AoMsnZMaHd_Scw1Xo5NSOF1iZWb_bhWrFtUkQYnxBCyr_SA_LDTgXi1G5seky8F2GjepwPkRXS4-6CGErw2cTF8D9ao6ysM1Pk_tz6wL-HrVxGISQ/s320/Mac3.jpg" width="320" /></a></div>
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At 7-8 minutes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0US1Exf0WMf4bpiZAZzouKUIgB-r5PxOKMqIA-t0HHcYpLJSzDaoW3UXh9oIUQjsuy9_tsahsiW-aDSjxuPbRMQYkMeovtDWRm8AbjuXAKqreBo2WyiGjTHmn62Slm337cBF_rfppi_x6/s1600/Mac4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0US1Exf0WMf4bpiZAZzouKUIgB-r5PxOKMqIA-t0HHcYpLJSzDaoW3UXh9oIUQjsuy9_tsahsiW-aDSjxuPbRMQYkMeovtDWRm8AbjuXAKqreBo2WyiGjTHmn62Slm337cBF_rfppi_x6/s320/Mac4.jpg" width="320" /></a></div>
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Completely baked and cooling:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mbDr-ppVJCLPtV6C00exIUaxdlyozTcK856_Vmz2U613UDuod3RQGavd-_NFIU_7Y26kdp1wnSDIK5A3JUlQ22EIm0-CWas0EMKqFycFUp7Rf022cojJPno1SzCWt6Av574TqbHeJpi-/s1600/Mac5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mbDr-ppVJCLPtV6C00exIUaxdlyozTcK856_Vmz2U613UDuod3RQGavd-_NFIU_7Y26kdp1wnSDIK5A3JUlQ22EIm0-CWas0EMKqFycFUp7Rf022cojJPno1SzCWt6Av574TqbHeJpi-/s320/Mac5.jpg" width="320" /></a></div>
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Watching the first batch form feet is always my favorite part in making macarons. I sent my friend some macarons via snail-mail, aka the USPS. I hope they arrive safely. I will find out on Wednesday if you can send/mail macarons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS52hyphenhyphenvZWNlUvWyOAsumlVDYc7oCfQb6INqzcMMEmswq9ueu_t2NO4zNaipPcGGCM4xJUA9T4QCOHZisxkICogBi4MVOBTTfwquju8WGF-GiimL0VZCcmTrClapvq9IFz16ABa5Yh7RpRB/s1600/M4Yen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS52hyphenhyphenvZWNlUvWyOAsumlVDYc7oCfQb6INqzcMMEmswq9ueu_t2NO4zNaipPcGGCM4xJUA9T4QCOHZisxkICogBi4MVOBTTfwquju8WGF-GiimL0VZCcmTrClapvq9IFz16ABa5Yh7RpRB/s320/M4Yen.jpg" width="238" /></a></div>
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From my 3 batches of macarons, I made about 120 filled cookies. Due to being tired and lazy. I chose to fill them with fillings I can get from a jar. I chose nutella for chocolate, lemon curd for lemon, and raspberry preserves for raspberry. Next time I will make ganache and flavored buttercream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSSbC9SP5FIZQCMP02zJwwrsRaa8FGq0ndlCtkJzemcAb3zaNQgCj11TtfgI2JfZe1TYsvXEBnWY_O80yZKaJHSJViXuChJpJvsB2Tcg3-2OPqXrLlmswlL92G6jHpSIw8C9sNvh-qgcn/s1600/M6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSSbC9SP5FIZQCMP02zJwwrsRaa8FGq0ndlCtkJzemcAb3zaNQgCj11TtfgI2JfZe1TYsvXEBnWY_O80yZKaJHSJViXuChJpJvsB2Tcg3-2OPqXrLlmswlL92G6jHpSIw8C9sNvh-qgcn/s400/M6.jpg" width="400" /></a></div>
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I hope my post helps you make perfect macarons too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQSfOf2p3vZICR4d4Wj44p_kX9KoA-sxiIsHyTP7ducndkgCuv7GJUowPR0K2FbPVJRSAXdq7d_5RTKMfYP-k8la0uktcBl0Z9BWQ3mP4GOvaa5330EwZ0BYO5Z0p2gD_WAPKYeS94oWD/s1600/Macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQSfOf2p3vZICR4d4Wj44p_kX9KoA-sxiIsHyTP7ducndkgCuv7GJUowPR0K2FbPVJRSAXdq7d_5RTKMfYP-k8la0uktcBl0Z9BWQ3mP4GOvaa5330EwZ0BYO5Z0p2gD_WAPKYeS94oWD/s400/Macaron.jpg" width="295" /></a></div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com151tag:blogger.com,1999:blog-1794025787762681333.post-4653424916505638322013-03-27T15:46:00.000-07:002013-04-01T17:25:34.509-07:00Chocolate Cupcakes with Peanut Butter ButtercreamI have to admit, this is the best chocolate cupcake recipe I've ever eaten or made. It is beyond moist, and kind of dissolves on your tongue. I've been keeping this recipe a secret for over a year, and finally decided to share it today. Because my blog's birthday is tomorrow! It's been a good 2 years sharing my recipes and secrets with you! Do enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a3lGxVFVXYsShe3fTQJz_872YG_I5Ctp8mczZnXlt6sdh2HTiAXH43T6KeG6mcyopQYX4T_w0wu8NeKlHsxxHpGxOrbyjVQweV1SAZJFEExpxfB3OpDEDVvOI-7XR4X4TFj_fgPPXNoC/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a3lGxVFVXYsShe3fTQJz_872YG_I5Ctp8mczZnXlt6sdh2HTiAXH43T6KeG6mcyopQYX4T_w0wu8NeKlHsxxHpGxOrbyjVQweV1SAZJFEExpxfB3OpDEDVvOI-7XR4X4TFj_fgPPXNoC/s400/3.jpg" width="342" /></a></div>
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This recipe makes about 18 standard size cupcakes. I actually made mini cupcakes this time, and got about 60. So decide what your goal quantity is. This recipe is extremely easy to make. =]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspWnv9eyUOjbwyeEGsDiw9RU2JO9wEiC1rrvgtlWURaLKKDZy2z3nRK4vxZP98AkxaSjc18IyIkCXlpuFoggjsziwWb_595N8rDr5RgkwVJtNDdDf8LsvIjDYFa7YoNgJ5AP_gpDNfx45/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspWnv9eyUOjbwyeEGsDiw9RU2JO9wEiC1rrvgtlWURaLKKDZy2z3nRK4vxZP98AkxaSjc18IyIkCXlpuFoggjsziwWb_595N8rDr5RgkwVJtNDdDf8LsvIjDYFa7YoNgJ5AP_gpDNfx45/s400/2.jpg" width="311" /></a></div>
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The batter in this recipe is beyond runny. It's like soupy. That's the only thing I dislike about it. If you're not careful, it could make a mess on your cupcake pans. There's my warning.</div>
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Ingredients:</div>
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Dry:</div>
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1 3/4 cup flour, all purpose or cake</div>
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2 cup sugar</div>
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3/4 cup cocoa powder</div>
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2 tps baking soda</div>
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1 tps baking powder</div>
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1 tps salt</div>
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Wet:</div>
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2 eggs</div>
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1 cup strong coffee (1 cup hot water with 2 tps instant coffee)</div>
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1 cup buttermilk</div>
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1/2 cup vegetable oil</div>
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1 Tbs vanilla extract</div>
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1 Tbs coffee liquor, optional</div>
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Directions:</div>
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Preheat oven to 350F.</div>
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1. Combine all the dry ingredients. Sift it through a sleeve into a mixing bowl.</div>
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2. Add all the wet ingredients into the bowl.</div>
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3. Using a paddle attachment, mix for 2 minutes on medium.</div>
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3. For standard cupcakes, fill 2/3 full and bake for 15-18 minutes. For mini cupcakes, fill half full and bake for 10-12 minutes.</div>
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4. Let cool. Pipe chocolate ganache into the cupcakes (optional)</div>
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5. Swirl buttercream on top. Top with shredded Reeses peanut butter cups candy.</div>
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I swear you will never make another chocolate cupcake recipe after tasting this one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSwF7NB-V4vrz6GkrlmOfh3W07jOVMdS8CwBnkLJjUHY44CKV0dQbRUmstJqPNBW2UvXB1OjzoMKFPyA_dtBIwdKpqPJ23HA1SgoVUWB0Zg1Y1aqF4zQuM-FH3xGVacHpRrZ24Jc8imkX/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSwF7NB-V4vrz6GkrlmOfh3W07jOVMdS8CwBnkLJjUHY44CKV0dQbRUmstJqPNBW2UvXB1OjzoMKFPyA_dtBIwdKpqPJ23HA1SgoVUWB0Zg1Y1aqF4zQuM-FH3xGVacHpRrZ24Jc8imkX/s400/1.jpg" width="400" /></a></div>
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Now for the buttercream. My favorite is a swiss meringue. It's not overly sweet, and melts in your mouth. Yummy! You can use your favorite swiss meringue buttercream, and add creamy peanut butter into it, to taste. I usually add 2 heaping spoon fulls. I use<a href="http://www.marthastewart.com/353415/swiss-meringue-buttercream" target="_blank"> this recipe for my buttercream,</a> half it for this recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhB3PlI_dRWCQBlxOXgsbH5pEJ8xCj-xVfNIZ7FC8AMY2lRMre5WEXdzMoij0aT9O8YNKzMYNCCTWewhVZvRrrSSgssm_8hJzqY8OFb6cbeL72s88FQY3kfArZpMnFfxlDdlo3jC50cE9t/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhB3PlI_dRWCQBlxOXgsbH5pEJ8xCj-xVfNIZ7FC8AMY2lRMre5WEXdzMoij0aT9O8YNKzMYNCCTWewhVZvRrrSSgssm_8hJzqY8OFb6cbeL72s88FQY3kfArZpMnFfxlDdlo3jC50cE9t/s400/4.jpg" width="321" /></a></div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com6tag:blogger.com,1999:blog-1794025787762681333.post-79532142265464426552013-03-27T12:11:00.000-07:002013-03-27T21:11:03.523-07:00Easter Basket CookiesI know I said I would try to make a 3D Easter basket made of cookies. But I'm so busy this week. I opted to make flat baskets. They are still cute, and probably easier to eat. Maybe next year I will make the 3D baskets! =]<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpqg1WbsEl4AR1lSSvCy2WLTMP8fOC4RGSoyZzzZBKAWrEi4_y6UfFwloew5B-oZb_xSOc0qkM9G8smZvKhgjyjQm2zPqhJHnHVWfYdx_9KgjRiuJuqFEnSVt3MR-7K6i9d23xBP0ue_2/s1600/Basket1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpqg1WbsEl4AR1lSSvCy2WLTMP8fOC4RGSoyZzzZBKAWrEi4_y6UfFwloew5B-oZb_xSOc0qkM9G8smZvKhgjyjQm2zPqhJHnHVWfYdx_9KgjRiuJuqFEnSVt3MR-7K6i9d23xBP0ue_2/s400/Basket1.jpg" width="295" /></a></div>
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I made the roses/daisy flowers last month from all the extra royal icing I had leftover. I also made the mini rabbits/bunnies that are in the baskets last month too. I knew I was going to use them for Easter, I just wasn't sure how. I decided to stick them in these baskets. I have tons of flowers and bunnies royal icing transfers left over. I guess I could use them for a baby shower?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruvS1eDRRpltFDI7Ukmf__jks5iKbIxUAK-31V3L9HEVTynssPhj80WFlWGvOaZ77FXjo4nAPbZ9YYK9Mnws20zpqKOrhilawlMyLGcvukOIoXYc1E1E9gEcbdUFV3rOhRlhx788yvDlg/s1600/Basket2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruvS1eDRRpltFDI7Ukmf__jks5iKbIxUAK-31V3L9HEVTynssPhj80WFlWGvOaZ77FXjo4nAPbZ9YYK9Mnws20zpqKOrhilawlMyLGcvukOIoXYc1E1E9gEcbdUFV3rOhRlhx788yvDlg/s400/Basket2.jpg" width="325" /></a></div>
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As usual, I try to come up with different designs for cookies. I dislike making the exact same cookie over and over, unless it's for a customer's order. So I came up with 4 different baskets, and filled them with 4 different designs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YuCIzg9MhI3zbmmG3REKS62ySCx6nURLFVkU8r5X-LGQmjl1O22swc772jeSFBAEUVJsxixwn1tdjRZQzwuSOhDlZCtR5me28E0vXAUGP9BG7CssAUaldqHoKgHkFA4wl-6V-wEM8vOA/s1600/Basket5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YuCIzg9MhI3zbmmG3REKS62ySCx6nURLFVkU8r5X-LGQmjl1O22swc772jeSFBAEUVJsxixwn1tdjRZQzwuSOhDlZCtR5me28E0vXAUGP9BG7CssAUaldqHoKgHkFA4wl-6V-wEM8vOA/s400/Basket5.jpg" width="400" /></a></div>
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I hope these cookies inspire you to make cute baskets this Easter too!</div>
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Ingredients:</div>
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2 1/2 cups all purpose flour</div>
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1/2 cup cocoa powder</div>
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1 tps instant expresso/coffee powder</div>
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1/2 tps salt</div>
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1 cup (2 sticks) butter, softened</div>
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1 cup sugar</div>
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1 large egg, room temp.</div>
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1 tps vanilla extract</div>
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Directions:</div>
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1. In a medium bowl, combine flour, cocoa powder, coffee powder, and salt. Set aside.</div>
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2. In your mixer bowl, cream together the butter and sugar until light and fluffy.</div>
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3. Add in the egg and vanilla extract. Mix until well blended.</div>
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4. With the mixer on low, add in the flour mixture. Mix well.</div>
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5. Refrigerate until firm. 2 hours or overnight.</div>
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6. Preheat oven to 350F.</div>
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7. Roll cookies and cut. Bake for 12 minutes.</div>
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8. Cool before decorating.</div>
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For more Easter ideas, go <a href="http://gwenskitchencreations.blogspot.com/2013/03/stamped-easter-chocolate-sugar-cookies.html" target="_blank">here (Stamped Easter Cookies)</a>. Or <a href="http://gwenskitchencreations.blogspot.com/2013/03/sheep-cookie-tutorial.html" target="_blank">here (Sheep Cookies)</a>.</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-37220648915800988802013-03-27T11:33:00.000-07:002013-11-07T10:18:41.155-08:00Sheep Cookie TutorialI had a couple people comment and email me about the steps in making the sheep. It is very easy. And I will show you how!<br />
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First, have black and white royal icing ready. In bags or squeeze bottles with a #2 tip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuvmCWhhFyXTgP1YrhaBBSFH4U1hf9W2moUXN5wpMbRLy1mPBW75lRUzrMhr0ft8t7cg89Glv6ENAJk_R_ZkrGTTJ4jvPjjBUA2wLI3k0i-3VwrgXpzJ8IPfDgdGI1uZbyMARJiJdLqhq/s1600/Sheep6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuvmCWhhFyXTgP1YrhaBBSFH4U1hf9W2moUXN5wpMbRLy1mPBW75lRUzrMhr0ft8t7cg89Glv6ENAJk_R_ZkrGTTJ4jvPjjBUA2wLI3k0i-3VwrgXpzJ8IPfDgdGI1uZbyMARJiJdLqhq/s400/Sheep6.jpg" width="257" /></a></div>
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So have your cut, baked, and cooled cookie sheep shape. Any sheep shape will do!</div>
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Pipe the face and legs in black royal icing first. If you are in a rush, like me, you can pipe some bubbles too, just don't touch the black. The bubbles shouldn't be perfectly round. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w1QWuUkk9uVjg14xm4UeIen-2RCIOLAuGcJI8JVeI2HHh_0orwtLiT-68jGiZJV2TOZfbI1HZTrpXV2v-bG2TAHYgot2W9f19nTyhmSqzEUblKKy1nUw7-lF3Hyh2Lz7acfy11tbdWhyphenhyphen/s1600/Sheep1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w1QWuUkk9uVjg14xm4UeIen-2RCIOLAuGcJI8JVeI2HHh_0orwtLiT-68jGiZJV2TOZfbI1HZTrpXV2v-bG2TAHYgot2W9f19nTyhmSqzEUblKKy1nUw7-lF3Hyh2Lz7acfy11tbdWhyphenhyphen/s320/Sheep1.jpg" width="320" /></a></div>
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Let that dry overnight, or at least 16 hours. Black tends to bleed a lot. If you see any holes/craters in the dried icing, like the picture above, not to worry. We will fill those in now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVLRP3Kdz1tLcsGarCTAxPTXXFqpDr_9siB-xkJy_jAwNfXh1stXkPcctTzg6aWxfVlNzENuRGfKY1Ct6ilZzodrcgdbm6oxY_dYc-lMQzU05ITy-UENEJUpkSkcsmnPMX_JnZmfPMVkz/s1600/Sheep2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVLRP3Kdz1tLcsGarCTAxPTXXFqpDr_9siB-xkJy_jAwNfXh1stXkPcctTzg6aWxfVlNzENuRGfKY1Ct6ilZzodrcgdbm6oxY_dYc-lMQzU05ITy-UENEJUpkSkcsmnPMX_JnZmfPMVkz/s320/Sheep2.jpg" width="320" /></a></div>
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See, all the craters are covered up with the new set of bubble icing. Allow to dry for 1 hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtfi0PpCmJXB5Jb05m4aIjPK1_3xysntCqUg8EmvcaXhehMbmmkmh8_L5EQ2sSntP-kg13vEPmmr1tttEYnVUQ5dP-LzPSeweX-zw8AvEuLi2RYDgDt0DJFUhnTb_nf4TCmz3ruFtkjMu/s1600/Sheep3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtfi0PpCmJXB5Jb05m4aIjPK1_3xysntCqUg8EmvcaXhehMbmmkmh8_L5EQ2sSntP-kg13vEPmmr1tttEYnVUQ5dP-LzPSeweX-zw8AvEuLi2RYDgDt0DJFUhnTb_nf4TCmz3ruFtkjMu/s320/Sheep3.jpg" width="320" /></a></div>
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Then pipe even more bubbles. Repeat. Being careful not to have two wet bubbles touch. Allow to dry for 1 hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTjsYtgdfYj78KuwahuJRfwEei6XOUr8XS2WB8w8bCpGw0Obf4AEClRm2cy3Nw4rqU8LfvQBHl_pOiHzSj4Hhcjz-9nk7er16uPen8B6j7Y1g-QVu_2YeCCGdUlB6FVXx2H873FHRxS90/s1600/Sheep4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTjsYtgdfYj78KuwahuJRfwEei6XOUr8XS2WB8w8bCpGw0Obf4AEClRm2cy3Nw4rqU8LfvQBHl_pOiHzSj4Hhcjz-9nk7er16uPen8B6j7Y1g-QVu_2YeCCGdUlB6FVXx2H873FHRxS90/s320/Sheep4.jpg" width="320" /></a></div>
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Finally, after 4 or 5 bubble piping sessions, your sheep should be covered completely. Allow to dry for 1 hour again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-emvbxMCY0ygtIPiAMPMM9W-le5SYDy7T37GWCwhk476_ZN8jj8YBuw0egYEwBJ0E78nb7WvJLQRCS-_vERw79LBxNfgdjZLEmKj_FCU2RlA_Br1qr82yaJlsRcvQAJmsBknqUuoaYfPW/s1600/Sheep7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-emvbxMCY0ygtIPiAMPMM9W-le5SYDy7T37GWCwhk476_ZN8jj8YBuw0egYEwBJ0E78nb7WvJLQRCS-_vERw79LBxNfgdjZLEmKj_FCU2RlA_Br1qr82yaJlsRcvQAJmsBknqUuoaYfPW/s320/Sheep7.jpg" width="258" /></a></div>
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Then pipe on an eye. And a cute ribbon if you desire.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7ZdAe__UyVfQJlh2P3F72emtDCSShhKI98VC52HR1booYN9GbBP-BzYdOlUESeMu5jMUtt_bi7WSVldj_zuVjV7PoRJT4MXyY5ZHJhTN4LlNYUCa0pZCfn8cUdOJGLnYKDoPdumiIYVh/s1600/Sheep5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7ZdAe__UyVfQJlh2P3F72emtDCSShhKI98VC52HR1booYN9GbBP-BzYdOlUESeMu5jMUtt_bi7WSVldj_zuVjV7PoRJT4MXyY5ZHJhTN4LlNYUCa0pZCfn8cUdOJGLnYKDoPdumiIYVh/s400/Sheep5.jpg" width="397" /></a></div>
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I hoped this tutorial has helped you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBgbl6UCVaxWHg0xe0Cjiq31zrL1FsOF70gjJQM3SI8e4hhwF3EWiZel1aCJ6MkUtc_8Lc-4RcCXEKMxdioz4pcMpVK0khtpL1i7ZH76adawxi30LyanIwUcj-W182kkgq66TMTbMPunE/s1600/Sheep8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBgbl6UCVaxWHg0xe0Cjiq31zrL1FsOF70gjJQM3SI8e4hhwF3EWiZel1aCJ6MkUtc_8Lc-4RcCXEKMxdioz4pcMpVK0khtpL1i7ZH76adawxi30LyanIwUcj-W182kkgq66TMTbMPunE/s400/Sheep8.jpg" width="400" /></a></div>
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The sheeps are baked on chocolate sugar cookies. The recipe can be found here.</div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/03/easter-eggs-chocolate-sugar-cookies.html" target="_blank">CHOCOLATE SUGAR COOKIE</a>.</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com2tag:blogger.com,1999:blog-1794025787762681333.post-44793657864293817632013-03-26T12:09:00.002-07:002013-03-27T11:46:10.070-07:00Stamped Easter Chocolate Sugar CookiesAs promised, today I will sharing my stamped cookies. Stamping cookies is an easy and fast cookie decorating technique, but still delivers a "wow."<br />
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To stamp cookies, I just take a black food pen/marker, and color/fill in the rubber stamps with it. Then I gently press each stamp onto the dry royal icing base. I broke a couple cookies from too much pressure. =[ My husband ate all the mistakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmJ4hQVPbws3-olwJ5S2WlEzWfjLDa-ADw89XKVc9PvgkeMGIWMkqUys_N8YON7xCoqDPdyv0WzMVXhMelR-t5T1DmJT8ErN0bQ_SeZ4_GmlodIGmxQLCg6BEPk3jTyztt9RBYU2oAYY/s1600/StampAll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmJ4hQVPbws3-olwJ5S2WlEzWfjLDa-ADw89XKVc9PvgkeMGIWMkqUys_N8YON7xCoqDPdyv0WzMVXhMelR-t5T1DmJT8ErN0bQ_SeZ4_GmlodIGmxQLCg6BEPk3jTyztt9RBYU2oAYY/s400/StampAll.jpg" width="303" /></a></div>
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I usually just stamp the cookies and add some royal icing accents on flowers, or dots where needed. Today, I wanted to try something new. I wanted to paint on the cookies.</div>
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I painted all 4 cookies. Well, paint seems misleading. I "painted" each cookie with petal/color dust. So technically, I dusted each cookie. I even made my own colors. I didn't own orange dust, so I mixed yellow and red dust together. I couldn't believe the orange came out so nice. Now I can buy less dust colors. Woot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikn_RNsBUPxHPja6n6L2Hxv2BOX9lxz1i6dx3xJ54qL96s7P4jA_wz4iUBl-877ClNOIxA0XGmEfgvzyF5Pbh2VB7HzPxyHuPuCVGoImABnMvKdyyyB765TQL7QrNwFzAUFxeQytFXNAlS/s1600/Bunny1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikn_RNsBUPxHPja6n6L2Hxv2BOX9lxz1i6dx3xJ54qL96s7P4jA_wz4iUBl-877ClNOIxA0XGmEfgvzyF5Pbh2VB7HzPxyHuPuCVGoImABnMvKdyyyB765TQL7QrNwFzAUFxeQytFXNAlS/s400/Bunny1.jpg" width="263" /></a></div>
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See this Easter bunny above? I tried being artistic and do shading. I'm not even sure if my shading is scientifically accurate. I'm not an artist. =/ But it looks pretty, so I went with it!</div>
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I hope you enjoy the cookies. They took a long time to "paint." Tomorrow, I will be posting more Easter cookies for you!</div>
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These cookies are chocolate sugar cookies. Here is the recipe to them. You can find more Easter cookies there too!</div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/03/easter-eggs-chocolate-sugar-cookies.html" target="_blank">CLICK HERE FOR RECIPE</a></div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com0tag:blogger.com,1999:blog-1794025787762681333.post-63257530716725981812013-03-25T13:49:00.003-07:002013-03-28T12:03:46.898-07:00Easter Eggs Chocolate Sugar CookiesThis is my first time making chocolate sugar cookies. The taste is definitely yummy, I might never make plain vanilla sugar cookies ever again. The dark base color really makes the spring colors pop!<br />
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So today is the first day of cookie decorating for Easter. I plan to make cookies the next 3 days also, each day will be different designs and techniques. I did the same with the St. Patrick's day sugar cookies.<br />
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Today, I present hand piped Easter egg cookies. Tomorrow I will be working with rubber stamps on cookies. My goal is to make a 3D Easter egg basket sometime this week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrpyKoEVp-jbnU8TbWg3np_H30Ff1W1Ymmej75A-n3v15376D88tPeI3-gnBkeI6uvofhGqxF8y3fEI2oQkU0EvU3n5HkdqcpPKB5v_Dhu_pY2WiycHu2r-AOyeG_wT5GYOnIk1leR6vK/s1600/EggAll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrpyKoEVp-jbnU8TbWg3np_H30Ff1W1Ymmej75A-n3v15376D88tPeI3-gnBkeI6uvofhGqxF8y3fEI2oQkU0EvU3n5HkdqcpPKB5v_Dhu_pY2WiycHu2r-AOyeG_wT5GYOnIk1leR6vK/s400/EggAll.jpg" width="400" /></a></div>
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Anyways, I came up with 6 different Easter egg designs. You only see 5 in the photo though. Why? Because I originally came up with 5 designs. One of the design requires the wet on wet technique for royal icing. I was going to have one of the eggs have polka dots as a background. My brain must have been made of tofu, because I completely forgot about it when I was letting the icing dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYC0KZgXkdq-yGU2bCCZ-_3Cqi0UchqZeTaqNw5h46sZchxbbKrV5iKfSX9AfiqanM3N4ZHpU1_dwkExdMXokSIlRdtvSOVUTFe-on17hfdbP_gsZufLfsbaBVA6s1zcJ2am72y-hizarA/s1600/Egg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYC0KZgXkdq-yGU2bCCZ-_3Cqi0UchqZeTaqNw5h46sZchxbbKrV5iKfSX9AfiqanM3N4ZHpU1_dwkExdMXokSIlRdtvSOVUTFe-on17hfdbP_gsZufLfsbaBVA6s1zcJ2am72y-hizarA/s400/Egg1.jpg" width="240" /></a></div>
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So when I came back to it, the icings were dry. Darn. So I had to come up with a 6th design. You guys will never see the missing 5th design =[ Well, at least not this coming Easter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGb46qZ_WXgCov9zvfItmAnMNoqhdxGvBaol1zg39RB4DsnyH6DvYLvXUrIWTWk9aQocuheSKGLMQVvciIeyCdWGrAPJvK6gPA99RcC8WQoJktMwx1Nrs6SoRdmPLEirZrppp-yJGwzuL/s1600/Egg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGb46qZ_WXgCov9zvfItmAnMNoqhdxGvBaol1zg39RB4DsnyH6DvYLvXUrIWTWk9aQocuheSKGLMQVvciIeyCdWGrAPJvK6gPA99RcC8WQoJktMwx1Nrs6SoRdmPLEirZrppp-yJGwzuL/s400/Egg2.jpg" width="292" /></a></div>
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This cookie in the middle here, is the 6th design.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TUaoBjVu2JZ58PpYIjchGMcZfpAhPZJ6TuqXlS3kRlTJl1auE0-3NVjeFuTl6RZD-Lrs82AXOQ_K1FpKziG4jQLOsmPSjoAVezo5pZnAnmFeHML4_3vlloHChhOepjZiJgH3_w3lpzRm/s1600/Egg3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TUaoBjVu2JZ58PpYIjchGMcZfpAhPZJ6TuqXlS3kRlTJl1auE0-3NVjeFuTl6RZD-Lrs82AXOQ_K1FpKziG4jQLOsmPSjoAVezo5pZnAnmFeHML4_3vlloHChhOepjZiJgH3_w3lpzRm/s400/Egg3.jpg" width="272" /></a></div>
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So, this chocolate cookie is very yummy. You will love it more than my vanilla sugar cookie. It even has coffee in it, to make the chocolate extra chocolatey.</div>
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Ingredients:</div>
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2 1/2 cups all purpose flour</div>
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1/2 cup cocoa powder</div>
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1 tps instant expresso/coffee powder</div>
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1/2 tps salt</div>
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1 cup (2 sticks) butter, softened</div>
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1 cup sugar</div>
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1 large egg, room temp.</div>
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1 tps vanilla extract</div>
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Directions:</div>
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1. In a medium bowl, combine flour, cocoa powder, coffee powder, and salt. Set aside.</div>
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2. In your mixer bowl, cream together the butter and sugar until light and fluffy.</div>
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3. Add in the egg and vanilla extract. Mix until well blended.</div>
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4. With the mixer on low, add in the flour mixture. Mix well.</div>
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5. Refrigerate until firm. 2 hours or overnight.</div>
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6. Preheat oven to 350F.</div>
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7. Roll cookies and cut. Bake for 12 minutes.</div>
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8. Cool before decorating.</div>
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I made more cookies this week for Easter. </div>
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Click the link to go see more.</div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/03/easter-basket-cookies.html">http://gwenskitchencreations.blogspot.com/2013/03/easter-basket-cookies.html</a></div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/03/stamped-easter-chocolate-sugar-cookies.html">http://gwenskitchencreations.blogspot.com/2013/03/stamped-easter-chocolate-sugar-cookies.html</a></div>
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<a href="http://gwenskitchencreations.blogspot.com/2013/03/sheep-cookie-tutorial.html">http://gwenskitchencreations.blogspot.com/2013/03/sheep-cookie-tutorial.html</a></div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com3tag:blogger.com,1999:blog-1794025787762681333.post-5979942190368457342013-03-18T21:31:00.004-07:002013-03-18T21:33:44.770-07:00Char Siu Bao (BBQ Pork Steam Buns)I've been trying to make char siu bao, aslo known as bbq pork steam buns, but never found the time for it. I've been planning to make it for a month now, I just had to find the right time to squeeze it in. Today wasn't actually a good day either. I was in my kitchen all day today, making royal icing, chocolate cookie dough, marshmallow fondant, and other random sweet desserts.<br />
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I toughed it out, marinated the pork, and made the steam bun dough. I'm glad I did.<br />
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This is my first time making char siu bao. The filling needs improvement, I will be tweaking it slowly until perfection is acheived. I like a dough without yeast. I feel like yeast steam buns have a weird yeast taste that never leaves even after steaming, so I'm against it. I've made steam buns with ground pork and eggs before.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXAPUsLzVuX5A2L70qJKA9-gLq8iLfqOR8xZzRvArs7MRYN3VSrsaYdC-IrfQPfOCd6bE2T3Ywevebo9y9T4sPK_LPlE6isCfTZ_Nkqk_BKjYaUMQCxymgWlAB70GXAsbyGXWmntgJ_dF/s1600/Bao3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXAPUsLzVuX5A2L70qJKA9-gLq8iLfqOR8xZzRvArs7MRYN3VSrsaYdC-IrfQPfOCd6bE2T3Ywevebo9y9T4sPK_LPlE6isCfTZ_Nkqk_BKjYaUMQCxymgWlAB70GXAsbyGXWmntgJ_dF/s400/Bao3.jpg" width="323" /></a></div>
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I thought the filling was a little salty. I might add honey next time? My husband liked it, but he also didn't grow up eating steam buns. I aim for perfection every time I set out to copy something I've eaten in my childhood. Last week, I achieved the egg tarts, another dim sum item.</div>
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The recipe to the egg tarts is here -> <a href="http://gwenskitchencreations.blogspot.com/2013/03/egg-tart-dan-tat.html" target="_blank">EGG TARTS</a>.</div>
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The next few weeks, I will try to get the filling right for the steam buns.</div>
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Here is the recipe for this steam bun.</div>
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Ingredients:</div>
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White Vinegar</div>
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Dough:</div>
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3 cups Self-Rising Flour</div>
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3 tps baking powder</div>
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1/2 cup sugar, more if you desire sweetness</div>
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1/4 tps salt</div>
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1 cup milk</div>
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Filling:</div>
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1/2 lb char siu, bbq pork (mine is homemade, directions below), cubed</div>
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1/2 Tbs oil</div>
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3 tps sugar</div>
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1 small onion, chopped</div>
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1 Tbs oyster sauce</div>
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1 Tbs soy sauce</div>
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1 tps sesame oil</div>
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2 drops of red food color, gel</div>
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fresh ground pepper</div>
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150 ml water</div>
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1 1/2 Tbs corn starch </div>
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Directions:</div>
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1. Make/get char siu. Either go buy some at an asian BBQ shop or make some. I made mines. I marinated 1 pound of pork shoulder with a packet of bbq pork powder, available at asian markets. This was a shortcut, due to lack of time. Marinate for 4 hours.</div>
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2. Make the dough: Throw all the ingredients in a stand mixer, and mix for 15 minutes on low speed with either the dough or paddle attachment.</div>
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3. Cover and let rest for 45 minutes.</div>
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4. Make the filling: Heat up the oil in a wok/pan. Saute the onions until tender.</div>
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5. Add all the ingredients to the pan, except the water/corn starch.</div>
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6. Mix all the ingredients in the pan. Combine the water and corn starch in a small cup. Add to pan. Simmer until thickened.</div>
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7. Let cool. Divide into 21 portions. I used a small cookie scoop for perfect measurement.</div>
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8. Roll the dough on a lightly flour surface. Divide dough into 21 parts.</div>
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9. Set-up steamer. After the water boils, add some white vinegar in the water for whiter buns.</div>
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10. Roll each dough piece into a circle. The center being slightly thicker.</div>
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11. Add 1 tablespoon of filling. Pleat and seal the bun. Repeat.</div>
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12. Steam 5-6 pieces for 12 minutes. Don't open the steamer in the middle of cooking.</div>
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13. Remove from buns from streamer to prevent soggy bottoms. Repeat steaming with rest of buns.</div>
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14. Enjoy.</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com1tag:blogger.com,1999:blog-1794025787762681333.post-43052151493482692142013-03-14T13:51:00.001-07:002013-10-16T12:31:04.445-07:00Egg Tart (Dan Tat)My search for the perfect egg custard tart, or dan tat, has come to an end. I've been testing recipes for over a year. I've been playing with different recipes, and tweaking ones I thought were good. I have now come to a conclusion.<br />
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This recipe for egg tarts is exactly like the ones at a good dim sum place. It's flaky like puff pastry but still buttery and crumbly like shortcrust pastries. It's what a good egg tart should be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQbpMQLGAkleFo30Eh2y6pHINXWehzNGazqtwFHrBhx8qbvNywh0kzZS7jLN7wmZbXc7-26dpS3oQMt78T3FSoXe3asbaE3PdrMvYREHAvF70xVHrpf_bA96eb1gKMffZEKWfaEIY7KWR/s1600/Egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQbpMQLGAkleFo30Eh2y6pHINXWehzNGazqtwFHrBhx8qbvNywh0kzZS7jLN7wmZbXc7-26dpS3oQMt78T3FSoXe3asbaE3PdrMvYREHAvF70xVHrpf_bA96eb1gKMffZEKWfaEIY7KWR/s400/Egg.jpg" width="398" /></a></div>
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I tried 3 different recipes in the same day. Not caring about the way they looked by the third recipe, I stuffed them into the egg tart tin/mold and baked away. Unknowingly, that last recipe was everything I ever wanted in a recipe.<br />
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So these egg tarts aren't as pretty as they can be, but they taste so delicious. I will have to make these again, paying extra attention to making them pretty next time for you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytJQ7nbynkY3k7x4_t2riyAJC2eHTBLY_RSmaWp3gs-qYNXom0Qajk84ZXVbLJ4yrnEWUwEj4fj6L24mYf9wzqB69oes2UmG0ozxm04C0VZz4SXpgm1FGnWIeFJdcu_k3htfu37Z6H6wZ/s1600/Egg4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytJQ7nbynkY3k7x4_t2riyAJC2eHTBLY_RSmaWp3gs-qYNXom0Qajk84ZXVbLJ4yrnEWUwEj4fj6L24mYf9wzqB69oes2UmG0ozxm04C0VZz4SXpgm1FGnWIeFJdcu_k3htfu37Z6H6wZ/s400/Egg4.jpg" width="328" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw5veALuTeyaDpzMFwpiytPmVqbgGOhk41NqVh84QemLwCk6s8hxJokzAhWO419ooT2E_jwZXj0ylMKicBL8xeeDAVflvC6_wnWlzdFaI2gvw631Lfoif5-Xg1EJDSuMKA96nxFeTZVto/s1600/Egg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw5veALuTeyaDpzMFwpiytPmVqbgGOhk41NqVh84QemLwCk6s8hxJokzAhWO419ooT2E_jwZXj0ylMKicBL8xeeDAVflvC6_wnWlzdFaI2gvw631Lfoif5-Xg1EJDSuMKA96nxFeTZVto/s400/Egg2.jpg" width="281" /></a></div>
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You can see all those layers that make it so flaky and crumbly. They hold their shape when you bite into them. It's perfect.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fq2D1M8HxyjYhkflSZboeVXs2O_PQqp2KiD0DXf6233O89l9Fcel98hsWo3IJsQ7atSYeGeWR1NFuMAyzAfhQCicCeD2LoiTDtSx3Zb7eV1tS1W_m1Oxe5kug_1o9bnK-3VSKbmwReEo/s1600/Egg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fq2D1M8HxyjYhkflSZboeVXs2O_PQqp2KiD0DXf6233O89l9Fcel98hsWo3IJsQ7atSYeGeWR1NFuMAyzAfhQCicCeD2LoiTDtSx3Zb7eV1tS1W_m1Oxe5kug_1o9bnK-3VSKbmwReEo/s400/Egg1.jpg" width="260" /></a></div>
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Most of the recipe is by weight, instead of volume measurements. I recommend you go invest in a food scale. It's a very handy kitchen tool. I use mines many times a week. Without further a due, here is the recipe:</div>
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Water Dough:<br />
250 g all-purpose flour<br />
1/2 egg, beaten<br />
25 g sugar<br />
13 g shortening<br />
75 g cold water<br />
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Oil Dough:<br />
150 g cold butter<br />
250 g shortening<br />
200 g all-purpose flour<br />
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Egg Filling:<br />
80 g sugar<br />
280 ml cold water<br />
4 large eggs<br />
80 ml half and half<br />
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1. Make oil dough first. Put flour in a large mixing bowl. Add in butter, and cut using a pastry cutter. Then add shortening. Use a pastry cutter to combine into a dough.<br />
2. Place in plastic wrap and freeze until firm. Mine takes about an hour.<br />
3. For water dough: Put flour in a large bowl. Add in egg, sugar, and shortening. Mix. Add in cold water. Mix until a dough forms. Do not over mix.<br />
4. Place in plastic wrap and freeze until firm.<br />
5. After doughs are firm. Preheat oven to 350F. Make egg filling.<br />
6. For egg filling: Boil water with sugar, until sugar dissolves. Let cool.<br />
7. Mix eggs with half & half using a fork. Try not to add bubbles.<br />
8. After sugar cools, add to egg mixture. Sieve mixture twice. Cover and keep in fridge until ready.<br />
9. Roll out the oil dough into a rectangle.<br />
10. Roll out the water dough into a rectangle that is twice as long as the oil.<br />
11. Put the oil dough in the center of the water dough. Fold up both ends of the water dough to meet in the center, covering the oil dough completely.<br />
12. Roll out flat. Fold into quarters. Freeze 20 minutes. Repeat twice.<br />
13. Roll out flat and thin, then cut dough using a round cookie cutter a little bigger than the tart tin's diameter.<br />
14. Place each circle into the tart tin (mines were 2 inches in diameter on top), and press into mold. Repeat with all of dough and mold.<br />
15. Place molds on a baking sheet. Pour egg mixture into prepared mold until 4/5 full.<br />
16. Bake for 25 minutes or until golden. Do not let the centers bubble up or form spheres. Your oven is too hot if it does.<br />
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You will love these, I promise.</div>
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<br />Gwenhttp://www.blogger.com/profile/04994784426801015869noreply@blogger.com41