tag:blogger.com,1999:blog-3377775274535817342024-02-20T02:45:01.910-08:00Pastry Student: Rising Like Doughmy exploration of all things foodie, including science and sanitationSheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-337777527453581734.post-69994192317791628322009-07-10T05:22:00.000-07:002009-07-10T05:23:51.585-07:00HaitusI'm taking a break from this blog, but am keeping it up for the archived info and photos.<br /><br />Thanks for visiting! Enjoy!Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com2tag:blogger.com,1999:blog-337777527453581734.post-53312964276590916112009-07-04T19:02:00.001-07:002009-07-04T19:12:54.510-07:00Fellow Foodie Interview Chocolatier Art Pollard <div>Interested in the world of dark, yummy, luxurious chocolate? </div><div><br /></div><div>Then read this fabo interview with chocolatier Art Pollard. The interview was conducted by blogger Christine Mack (AKA The "Mistress of Cakes") on her blog <span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"><a href="http://mamanandgourmand.blogspot.com/2009/05/interview-with-chocolate-maker-art.html"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Maman and Gourmand: Homemade with Love</span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">.</span></span></span></span></div><div><br /></div><div>YUM!</div><div><br /></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com2tag:blogger.com,1999:blog-337777527453581734.post-17179294980109082222009-07-03T10:58:00.000-07:002009-07-03T12:08:13.926-07:00June Daring Bakers Challenge: Bakewell Tart...er...Pudding<div><span class="Apple-style-span" style="color: rgb(51, 51, 255); font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255); font-weight: bold; ">The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</span><br /></div><div><br />Wow. This was a cool challenge, because there's there’s no “one" way to make a Bakewell Tart. However, Jasmine and Annemarie shared that most versions made today are either “puddings,” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry, or a “tart,” in which a rich shortcrust pastry holds jam and an almondy sponge cake-like filling. Read this <a href="http://en.wikipedia.org/wiki/Bakewell_tart"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Wikipedia</span></span></a> article for more history on the tarts, if you like.<div><br /></div><div>Our challenge was to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.<br /><br />NOTE: I am having technical difficulties with my camera, so my pics are not yet attached. But not to worry. Here's a lovely photo of a tart from <a href="http://www.flickr.com/photos/sazzab/305803726/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">flickr</span></span></a>, and a link to a bunch of <a href="http://images.google.com/images?source=ig&hl=en&rlz=1G1GGLQ_ENUS335&q=bakewell+tart&um=1&ie=UTF-8&ei=0k1OSquvMYfUsgPC8MmqDQ&sa=X&oi=image_result_group&ct=title&resnum=5"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Google</span></span></a> pictures so you can see the width and breath of how they might look!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);"><span class="Apple-style-span" style="font-weight: bold;">You really must try making these. They're perfect for afternoon tea, or to take to your next dinner party. And if you don't care for almonds, try substituting other nuts (perhaps pistachio or hazelnut), or leave them out completely if you're a nut-free person. ;-)</span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">RECIPE</span></span></div><div><br />*This recipe makes one 9” tart or 6 4" tarts<br />Prep time: less than 10 minutes (plus time for the individual elements)<br />Resting time: 15 minutes<br />Baking time: 30 minutes (or 20 minutes for mini tarts) -- <span class="Apple-style-span" style="color: rgb(51, 204, 0);">note: </span>baking time may exceed these directions. Just bake the tart until it doesn't jiggle when you tap the pan. If the tart is getting too dark, cover it with tin foil.<br />Equipment needed: tart pan(s) or pie tin (preferably with ridged edges) and a rolling pin<br /><br />Ingredients:<br />One recipe of sweet shortcrust pastry (recipe follows)<br />Extra flour<br />1 cup jam or curd, warmed for spreadability<br />One recipe of frangipane (recipe follows)<br />One handful blanched, flaked almonds (or not!)<br /><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Sweet Shortcrust Pastry Recipe</span></span><br /><br />Prep time: 15-20 minutes<br />Resting time: 30 minutes (minimum)<br />Equipment needed: bowls, box grater, and cling film</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);"><span class="Apple-style-span" style="font-weight: bold;">note: most of the recipe ingredients below are in ounces. You really need to get yourself a digital scale, if you don't have one. Baking requires accuracy; a scale is the best way to achieve that! I used to have a scale that jumped to pounds once it got over 16 ounces. I hated that, because it messed up my thinking, when I was adding in a number of ingredients! So be sure the scale you buy fits with your brain! HA!<br /></span></span><br />Ingredients:</div><div>8 oz all purpose flour<br />1 oz sugar<br />½ tsp salt<br />4 oz unsalted butter, cold (frozen is better)<br />2 egg yolks<br />½ tsp almond extract (optional) -- note: I don't really like almonds, so I left this out, substituting vanilla extract instead<br />1-2 Tbsp cold water<br /><br />* Sift together the flour, sugar and salt.<br /><br />* Grate butter into the flour mixture, using the large hole-side of a box grater.<br /><br />* Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.<br /><br />* Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.<br /><br />* Form the dough into a disc, wrap in plastic cling and refrigerate for at least 30 minutes.<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Frangipane Recipe</span></span><br /><br />Prep time: 10-15 minutes<br />Equipment needed: bowls, hand mixer, and rubber spatula<br /><br /></div><div>Ingredients:<br />4.5 oz unsalted butter, softened<br />4.5 oz icing (powdered) sugar<br />3 eggs at ROOM TEMP<br />½ tsp almond extract -- note: remove, if you don't like almonds<br />4.5 oz ground almonds -- note: remove, if you don't like almonds<br />1 oz all purpose flour<br /><br />* Cream butter and sugar together for about a minute or until the mixture is primrose in color (pale yellow) and very fluffy.<br /><br />* Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle (kinda looks like vomit!), but it's fine. When it's baked, you'll be smacking your lips!<br /><br />* After all three eggs are in, pour in the almond extract and mix for about another 30 seconds, scraping down the sides again. (Or skip this step!)<br /><br />* With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.<br /><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Assembling the tart:</span></span></div><div><br /></div><div>* Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let the dough warm up for about 15 minutes before you roll it out.<br /><br />* Flour the rolling pin and roll the pastry to 1/4 inch thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll.<br /><br />* When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes. <span class="Apple-style-span" style="color: rgb(51, 204, 0);">DO NOT SKIP THIS LAST STEP!!</span> ;-)<br /><br />* Preheat oven to 400F.<br /><br />* Remove shell from freezer, and spread with an even layer jam. <span class="Apple-style-span" style="color: rgb(51, 204, 0);">NOTE: Your filling ingredients should be at room temp before spreading into crust!! </span>If they are too hot, they will start to cook the pastry shell, making it go soft before it gets in the heated oven, thus giving you a soggy crust. </div><div><br /></div><div>* Top with frangipane, spreading to cover the entire surface of the tart (it won't overflow as it cooks, so really do place it all the way to the edges). Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brown.<br /><br />* Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. (Or skip this step!)<br /><br />* Remove the tart from the oven when the crust is golden and the frangipane tanned, poofy and a bit spongy-looking. Cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce, if you wish.<br /><br /><span class="Apple-style-span" style="color: rgb(51, 204, 0);"><span class="Apple-style-span" style="font-weight: bold;">Additional Notes:</span></span><br /><br />• When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.</div><div><br />• If you choose a jam with a lot of seeds, such as raspberry or blackberry, sieve the seeds out.</div><div><br />• Use anywhere from 1/4 cup to 1 cup of jam, depending on how “damp” and strongly flavoured your preserves are.<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">ENJOY!!!</span></span><br /><br /><br /></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com13tag:blogger.com,1999:blog-337777527453581734.post-10906527683823472172009-05-14T14:21:00.001-07:002009-05-14T14:50:43.166-07:00Blueberry Muffin Tops. YUM!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiaUVVb7Kr8-0FAALAMkxAaUG-TjOp310HLmHajB2-g8TztN3f9CFJ2K0iJQVVIJ028zQpQO68HcbysOKXcyWszOQ7MyzbaTSJLq_rxGDbfiCgXu2FDHF61XjmVEGXEOuwTITWO8cy50/s1600-h/IMG_2259.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiaUVVb7Kr8-0FAALAMkxAaUG-TjOp310HLmHajB2-g8TztN3f9CFJ2K0iJQVVIJ028zQpQO68HcbysOKXcyWszOQ7MyzbaTSJLq_rxGDbfiCgXu2FDHF61XjmVEGXEOuwTITWO8cy50/s320/IMG_2259.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5335799159099090898" /></a><br /><div>These blueberry muffins, just out of the oven and slathered with a dab of butter, are so yummy that my curls nearly curl with pleasure as I'm inhaling them! HA! So it's a good thing they're kind of a pain in the butt to make (but isn't any good treat?!), or I'd be whipping up a new batch every morning for breakfast!<div><div><div><br /></div><div>You can make these with or without the crumb topping, but the contrast of textures is so lovely that I suggest going all out!</div><div><br /></div><div>Note: I make mine in mini muffin pans (in a subconscious way of giving myself permission to eat more because they're so small!), but you can make them in a regular muffin-top pan, if you like your muffins big and beautiful. The best part about muffin tops is that they're mostly crunch and less "bread." Which is why I love them soooooooo!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Batter Ingredients:</span></div><div>3/4 stick (6 T) unsalted butter</div><div>1/3 c. milk</div><div>1 large egg</div><div>1 large yolk</div><div>3/4 t. vanilla</div><div>1 1/2 c. all-purpose flour</div><div>3/4 c. sugar</div><div>1 1/2 t. baking powder</div><div>3/4 t. salt</div><div>2 c. (12 oz) fresh or thawed frozen blueberries</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Topping Ingredients:</span></div><div>3 T. cold, unsalted butter, cut into bits</div><div>1/2 c. all-purpose flour</div><div>3 1/2 T. sugar</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions:</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Batter</span></div><div>1. Preheat oven to 375 degrees, placing oven rack in upper third of oven. </div><div>2. Generously butter muffin pans.</div><div>3. Melt batter butter in small saucepan over low heat, then remove from heat. </div><div>4. Whisk the milk into the butter, followed by the egg, yolk, and vanilla. Whisk until well combined.</div><div>5. Mix the flour, sugar, baking powder, and salt in a bowl. </div><div>6. Add the milk mixture to the dry mixture and stir JUST until combined.</div><div>7. Fold the blueberries in gently.</div><div>8. Evenly spread the batter between your muffin cups.<br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMM2j2j50gacwc4QGHu9flExjfmYoLgwXCkG7NgSWEtLmdU_UneIpBjSHuzG4Nxer-MSaXHcaGH6FTDskSpGmtl50I7-Pbt7lU7ccMBUKwT1HJJK5W_yswdYkTDdk1DC7QtMTCVQngHo/s1600-h/IMG_2244.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMM2j2j50gacwc4QGHu9flExjfmYoLgwXCkG7NgSWEtLmdU_UneIpBjSHuzG4Nxer-MSaXHcaGH6FTDskSpGmtl50I7-Pbt7lU7ccMBUKwT1HJJK5W_yswdYkTDdk1DC7QtMTCVQngHo/s320/IMG_2244.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5335799154503836194" /></a><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Topping</span></div><div>1. Combine the topping ingredients together in a bowl.</div><div>2. Rub the ingredients together with your fingertips until crumbly.</div><div>3. Sprinkle the mixture evenly over the batter.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztUAxZUYm1hMACPgyEE6Pj8Pna5RgyuJKqlm1Xq2893cgZNmEBtQ5lhyphenhyphenWZJZzsvoCw_3V6x-rcGoFBTkkdECtuvqOXe7yBGkeLm0AWoKUk7w0AWxDFArMphd_adb4S7yIUiZgqjrcPEo/s1600-h/IMG_2246.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztUAxZUYm1hMACPgyEE6Pj8Pna5RgyuJKqlm1Xq2893cgZNmEBtQ5lhyphenhyphenWZJZzsvoCw_3V6x-rcGoFBTkkdECtuvqOXe7yBGkeLm0AWoKUk7w0AWxDFArMphd_adb4S7yIUiZgqjrcPEo/s320/IMG_2246.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5335799154767068674" /></a><br /></div><div>Bake until golden and a toothpick inserted in the center of the muffin comes out clean. This cake take from 20 minutes on.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR1akU9YAjcC8Ys-3O96_txLtEc_tL-X3Jf4rsMDPpZOFUjPQ1TJxaost24H-xHRW8ntxzN6nWg_hYb5IGsiRfqSUkli-Py6O7AXKCvVfiFhCwhj6egYlhBQ4D4S0nNsLDUo606rAnzY/s1600-h/IMG_2251.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR1akU9YAjcC8Ys-3O96_txLtEc_tL-X3Jf4rsMDPpZOFUjPQ1TJxaost24H-xHRW8ntxzN6nWg_hYb5IGsiRfqSUkli-Py6O7AXKCvVfiFhCwhj6egYlhBQ4D4S0nNsLDUo606rAnzY/s320/IMG_2251.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5335799155474011714" /></a><br /></div><div>IF YOU HAVE THE PATIENCE (HA!), cool the muffins in their pan(s) on a rack for 15 minutes, then run a knife around the edge of each muffin and gently remove it from the pan. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagw_UJOzcsJh61oGqbRmFlCe7AQQ-NWjlio1ktfvJt5RrPNfoTER8seSN5Zll6PsBP1SbjG4vZh00MdJPw6NeBZVfacqQ1HqBAzmnvBljaoJrt4kXm3oRgAn8Nq9dxlsTGa8J-5OG0cw/s1600-h/IMG_2253.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagw_UJOzcsJh61oGqbRmFlCe7AQQ-NWjlio1ktfvJt5RrPNfoTER8seSN5Zll6PsBP1SbjG4vZh00MdJPw6NeBZVfacqQ1HqBAzmnvBljaoJrt4kXm3oRgAn8Nq9dxlsTGa8J-5OG0cw/s320/IMG_2253.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5335799159986493410" /></a><br /></div><div>(But if you're like me, you won't have the patience to wait...at least until you've downed one or two or three of these tasty morsels!!!)<br /></div><div><br /></div><div>Enjoy! This recipe is courtesy of Epicurious.com. </div><div><br /></div><div><br /></div></div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com2tag:blogger.com,1999:blog-337777527453581734.post-27085721996696926712009-04-20T20:14:00.000-07:002009-04-27T14:46:40.011-07:00Daring Bakers Do Cheesecake!<span class="Apple-style-span" style="FONT-STYLE: italic"><span class="Apple-style-span" style="COLOR: rgb(0,102,0)"><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.</span><br /></div></span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="FONT-WEIGHT: bold">Prep note:</span> While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Plan accordingly!</span><br /><br /><span style="FONT-WEIGHT: bold">Abbey's Infamous Cheesecake</span> <div><span class="Apple-style-span" style="FONT-WEIGHT: bold"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpm1lUNbvQyeIJEhyphenhyphenRyksJYAHYsgfG0xjGEQEIZqPdTpPnGDhRviZzqEzfUG6wX91g4CNHgqReN8wuenz11-d9JJAwxESbZdlcXM34N_sYE_0iAcSWM4JUjFJQrhG816ygvrIK7WKFXMU/s1600-h/IMG_2525.jpg"><img id="BLOGGER_PHOTO_ID_5327039561101126914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpm1lUNbvQyeIJEhyphenhyphenRyksJYAHYsgfG0xjGEQEIZqPdTpPnGDhRviZzqEzfUG6wX91g4CNHgqReN8wuenz11-d9JJAwxESbZdlcXM34N_sYE_0iAcSWM4JUjFJQrhG816ygvrIK7WKFXMU/s320/IMG_2525.jpg" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWS9D7aQHniUUATqOCJgB89Xfx1L81wQLwAsN0o4sOuBXbx6zaldJfaqlK6GN8PoCu3h5otreDdV2Xs58pjwwa9LSPog3ooffCqVraMCepf-_VrwjMbn3QgOudzSUU-CWHrKSbPqGK14/s1600-h/IMG_2520.jpg"><img id="BLOGGER_PHOTO_ID_5327044392722614898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWS9D7aQHniUUATqOCJgB89Xfx1L81wQLwAsN0o4sOuBXbx6zaldJfaqlK6GN8PoCu3h5otreDdV2Xs58pjwwa9LSPog3ooffCqVraMCepf-_VrwjMbn3QgOudzSUU-CWHrKSbPqGK14/s320/IMG_2520.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgjoehYUJkiloaRKFLCDdpn35aeP_fHwG0TQiv1d-XYujsxnStB4wY1vAo19dmp-hYlHhMTcQbssBX5fQ9nJ6sjANdOfqTdkPbjozKL-3kGUG6hk07CbipSFSVZ9VVPVeLhiOcEBE1Y8/s1600-h/IMG_2523.jpg"><img id="BLOGGER_PHOTO_ID_5327039554781700258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgjoehYUJkiloaRKFLCDdpn35aeP_fHwG0TQiv1d-XYujsxnStB4wY1vAo19dmp-hYlHhMTcQbssBX5fQ9nJ6sjANdOfqTdkPbjozKL-3kGUG6hk07CbipSFSVZ9VVPVeLhiOcEBE1Y8/s320/IMG_2523.jpg" border="0" /></a><br /><span class="Apple-style-span" style="FONT-WEIGHT: bold">crust: </span><br />2 cups graham cracker crumbs <br />1 stick butter, melted<br />2 tbsp. sugar <br />1 tsp. vanilla extract<br /><br /><span class="Apple-style-span" style="FONT-WEIGHT: bold">cheesecake:</span><br />3 sticks of cream cheese (total of 24 oz), room temperature (I used the “1/3 less fat” bars!)<br />1 cup sugar <br />3 large eggs <br />1 cup heavy cream <br />1 tbsp. lemon juice <div>1 tbsp. vanilla extract<br />1 tbsp. liqueur (I used a coffee liquor)<br /><br /><span class="Apple-style-span" style="COLOR: rgb(51,51,255)">(note: I also topped mine with a caramel sauce. The recipe for that follows below the cake photos.) </span><br /><br /><span class="Apple-style-span" style="FONT-WEIGHT: bold">DIRECTIONS: </span><br /><br />1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.<br /><br />2. Mix together the crust ingredients and press into your preferred pan (I use a spring form pan). I suggest just pressing the crust into the bottom. Set prepared pan(s) aside.</div><div><br />3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add the heavy cream, vanilla, lemon juice, and liquor and blend until smooth and creamy.<br /><br />4. Pour batter into prepared crust(s) and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan, so that you can make a water bath. <span class="Apple-style-span" style="COLOR: rgb(51,51,255)">TIP 1:</span> You’ll add the water once you get the pans in the oven, to avoid your possibly splashing the boiling water on yourself. <span class="Apple-style-span" style="COLOR: rgb(51,51,255)">TIP 2:</span> do the pouring quickly, or go ahead and set the oven to 375, so that the temp will only drop to 350 by the time you close the door. If you do this, however, remember to then turn the oven down. YOU MUST SET THE CRUST PAN IN TWO LAYERS OF FOIL, AS YOU DON’T WANT THE WATER TO LEAK INTO THE PAN. Pour the boiling water into the larger pan until halfway up the side of the cheesecake pan.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgC1E1XM6Xh-8QxfDOMwlSW3rmC14axPtWO0hNgd0NdirH3xJTkDgPqZylTqNPfZ9u3Df-up5qzOwlGkdb_rvuE8Hj9F71CFsLLR814Um79ksCR2zCFM4xzHvagI4mMGg7PjHMnRDjP8Q/s1600-h/IMG_2496.jpg"><img id="BLOGGER_PHOTO_ID_5327040284739691810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgC1E1XM6Xh-8QxfDOMwlSW3rmC14axPtWO0hNgd0NdirH3xJTkDgPqZylTqNPfZ9u3Df-up5qzOwlGkdb_rvuE8Hj9F71CFsLLR814Um79ksCR2zCFM4xzHvagI4mMGg7PjHMnRDjP8Q/s320/IMG_2496.jpg" border="0" /></a><br /><br /></div><div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ_oIo1knlW94y948gaozIgRE5SRE4NkA0oTfBEZ1lrUgSokwx-WmYxMqZr7zhtV7aWGi4Nz4FVHxBxq0mD6lHEP8WfbWW0X4Ee6uemk2e8JPMwivcO8uqnAyxEfsX7RhHPHuhy3gACY/s1600-h/IMG_2497.jpg"><img id="BLOGGER_PHOTO_ID_5327039994688309154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ_oIo1knlW94y948gaozIgRE5SRE4NkA0oTfBEZ1lrUgSokwx-WmYxMqZr7zhtV7aWGi4Nz4FVHxBxq0mD6lHEP8WfbWW0X4Ee6uemk2e8JPMwivcO8uqnAyxEfsX7RhHPHuhy3gACY/s320/IMG_2497.jpg" border="0" /></a><br />5. Bake 45 to 55 minutes, until cheesecake is almost done - this can be hard to judge, but you're looking for the cake to be solid around the edge, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. </div><div><br /></div><div>6. Just before serving, remove the spring form pan. Or, if adding the caramel topping as I did, leave the plan in place until after you've poured the caramel over the cheesecake and given it time to set in the fridge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dLa8evWfB0xvUc5UL30m_Ec-BIIc2KdYC2Zm39PoWB4cie5LmbR3lhUWtQnBNbmOJftuujy-X584ksnAmJ9MHcxko10yeHC8jrALCl5CypGd2f5irqIBUXcndUjRGtas-yaU0dPHpqY/s1600-h/IMG_2515.jpg"><img id="BLOGGER_PHOTO_ID_5327039142710202530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dLa8evWfB0xvUc5UL30m_Ec-BIIc2KdYC2Zm39PoWB4cie5LmbR3lhUWtQnBNbmOJftuujy-X584ksnAmJ9MHcxko10yeHC8jrALCl5CypGd2f5irqIBUXcndUjRGtas-yaU0dPHpqY/s320/IMG_2515.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwIaEPVm7s3iO0AJa4onluTiVpLKLSEv13Gu9p4gTg7a1Q3pTPpozr0Gf4wbjxZq0h9-VcWR4tx7VV44thyqgHfXKjhyphenhyphenLG3Z1G8Rud26ipC-kMnIPwucH2hsiUM5AJfFmMGlqvQ4u4Ok/s1600-h/IMG_2516.jpg"><img id="BLOGGER_PHOTO_ID_5327039144115712962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwIaEPVm7s3iO0AJa4onluTiVpLKLSEv13Gu9p4gTg7a1Q3pTPpozr0Gf4wbjxZq0h9-VcWR4tx7VV44thyqgHfXKjhyphenhyphenLG3Z1G8Rud26ipC-kMnIPwucH2hsiUM5AJfFmMGlqvQ4u4Ok/s320/IMG_2516.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9Y54wCCeUWvz2ABqPNJo5xy1gSKQadMXBUCxIBGs1cOdQ8xFwPqRjikxEHZGGEyT73AQWRSjfwXj9NsJchdV3tGM2RZLx3uVMw9nDox9_DB9HBJQiOTewoIOhNVS_K8xQs8C1j6EKMM/s1600-h/IMG_2522.jpg"><img id="BLOGGER_PHOTO_ID_5327039137694416002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9Y54wCCeUWvz2ABqPNJo5xy1gSKQadMXBUCxIBGs1cOdQ8xFwPqRjikxEHZGGEyT73AQWRSjfwXj9NsJchdV3tGM2RZLx3uVMw9nDox9_DB9HBJQiOTewoIOhNVS_K8xQs8C1j6EKMM/s320/IMG_2522.jpg" border="0" /></a><br /><br />** <span class="Apple-style-span" style="COLOR: rgb(51,51,255)">I USED THE FOLLOWING SUGGESTED <span class="blsp-spelling-error" id="SPELLING_ERROR_0">VARIATI</span></span><span class="Apple-style-span" style="COLOR: rgb(51,51,255)">ON, but also added chocolate chips, so I could create two layers (one vanilla colored, one brown):</span><br /><br /><span class="Apple-style-span" style="FONT-WEIGHT: bold">Cafe <span class="blsp-spelling-error" id="SPELLING_ERROR_1">au</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">lait</span> cheesecake:</span> take 1/4 cup of the heavy cream and heat it in the microwave for a short amount of time until very hot. Add 1-2 tbsp. instant espresso or instant coffee; stir to dissolve. Add this to the remainder of cream and use as normal.</div><div><br /><br /><span class="Apple-style-span">**</span><span class="Apple-style-span" style="COLOR: rgb(51,51,255)">This tasty caramel sauce recipe came from <span class="Apple-style-span" style="FONT-WEIGHT: bold"><span class="Apple-style-span" style="COLOR: rgb(51,51,255)"><a href="http://www.elise.com/recipes/archives/001979caramel_sauce.php">Simply Recipes</a></span></span>. Store-bought doesn't compare to homemade, as it typically lacks dairy!</span><br /><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">caramel:</span><br />1 cup sugar<br />6 tbsp. butter<br />1/2 cup heavy whipping cream</div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">DIRECTIONS:</span></div><div><br /></div><div>1. First, before you begin, make sure you have your three ingredients measured and ready to put in the pan, as making caramel is a fast process. If you don't work fast, the sugar will burn. </div><div><br /></div><div>2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWJbcIOTwHs_99PcaXp7yD0yRmzardZK_uRzIsT91oEtGyY3ptYPwrc32fyxYl2VRkhBxHK4XLwVF2lNz96FqbKFxW5LiMlHgBNSaGie6201D_kqjwn-1N9WQjqNiRNt7p4bOt2du4XE/s1600-h/IMG_2498.jpg"><img id="BLOGGER_PHOTO_ID_5327043539681063042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWJbcIOTwHs_99PcaXp7yD0yRmzardZK_uRzIsT91oEtGyY3ptYPwrc32fyxYl2VRkhBxHK4XLwVF2lNz96FqbKFxW5LiMlHgBNSaGie6201D_kqjwn-1N9WQjqNiRNt7p4bOt2du4XE/s320/IMG_2498.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwzFPkr29FCOB6AEa6BWuoaYOXdfuWLkUWi5O1yL3fp87vfD9O5Yl_mjD0d2u3IHSpGgJr4aJ8WKl-xZRKwDcpsKI7TFIk8pKK9Ma0tp6cA4yMDz-DkDNgJ0Jz31BRYAebMvlL8MAzQQ/s1600-h/IMG_2500.jpg"><img id="BLOGGER_PHOTO_ID_5327043538001367138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwzFPkr29FCOB6AEa6BWuoaYOXdfuWLkUWi5O1yL3fp87vfD9O5Yl_mjD0d2u3IHSpGgJr4aJ8WKl-xZRKwDcpsKI7TFIk8pKK9Ma0tp6cA4yMDz-DkDNgJ0Jz31BRYAebMvlL8MAzQQ/s320/IMG_2500.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd681gibc9xqOk_ZjygVuiqNOSNzQqiaDEV3a5hmKXA0OlFX42ZAKoFLdyiLC1DaP7knD-laCRAhw146S3qb0nVlqtxN9P4-E76DegtAlV51eAnsuy33NNsAnNREk9zsQMRYiid4KgBY/s1600-h/IMG_2501.jpg"><img id="BLOGGER_PHOTO_ID_5327043534088400386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd681gibc9xqOk_ZjygVuiqNOSNzQqiaDEV3a5hmKXA0OlFX42ZAKoFLdyiLC1DaP7knD-laCRAhw146S3qb0nVlqtxN9P4-E76DegtAlV51eAnsuy33NNsAnNREk9zsQMRYiid4KgBY/s320/IMG_2501.jpg" border="0" /></a><br /></div><div>3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. The caramel will foam up a bit. Whisk until the butter has melted.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbl6lILT-b74iB0y2OMgnRVWeoIEBY3XptCwYz93XEJi6n-y94irS2o6_BnCRUu0kn1zuXq1CKAvoxJzitNzcC15sauAbSevXM3dHxKgYEPTSP6jzbk43Lk5sPzwvDNQcUvlAsO8lXNg/s1600-h/IMG_2509.jpg"><img id="BLOGGER_PHOTO_ID_5327041908197292530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbl6lILT-b74iB0y2OMgnRVWeoIEBY3XptCwYz93XEJi6n-y94irS2o6_BnCRUu0kn1zuXq1CKAvoxJzitNzcC15sauAbSevXM3dHxKgYEPTSP6jzbk43Lk5sPzwvDNQcUvlAsO8lXNg/s320/IMG_2509.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A9WhNvuSLCs00SmsUsQgXwjQU87ixFi6eN8gzQQKkJL7q268dRFCmqufPVK2-tRetrL2n77qejRn1i0piv_VuSA3roCSVPmfacIt6S2JCkoQDskWDan_OvPFZFe-GHOoekx7askAHOY/s1600-h/IMG_2505.jpg"><img id="BLOGGER_PHOTO_ID_5327041910189907298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A9WhNvuSLCs00SmsUsQgXwjQU87ixFi6eN8gzQQKkJL7q268dRFCmqufPVK2-tRetrL2n77qejRn1i0piv_VuSA3roCSVPmfacIt6S2JCkoQDskWDan_OvPFZFe-GHOoekx7askAHOY/s320/IMG_2505.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlso2VUWQO_BHSaygqOpy30V4Wvx5lmsgwdaplFn3vUaLvRpunXdon8cmv6BKjt8YlOuDmvCmWOmpRJhPGVqXKh321aEFM8k0ilEcHeVhRrHmi2YqPwAPaMZ1pUS0Z5AV9i_DUCiwpjys/s1600-h/IMG_2506.jpg"><img id="BLOGGER_PHOTO_ID_5327041906126780210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlso2VUWQO_BHSaygqOpy30V4Wvx5lmsgwdaplFn3vUaLvRpunXdon8cmv6BKjt8YlOuDmvCmWOmpRJhPGVqXKh321aEFM8k0ilEcHeVhRrHmi2YqPwAPaMZ1pUS0Z5AV9i_DUCiwpjys/s320/IMG_2506.jpg" border="0" /></a><br /></div><div>4. Take the pan off the heat once the butter has melted. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. The caramel will foam up again as you add the cream, which is why you should use a much larger pan (at least 2-quarts) than you think you need, to make sure you don't accidentally burn yourself.<br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOK2h4Wq2UhLQRUqz3P2guG42bKsxjJvzFkrR5wIpsMLls1_QvJL2U6WgcgYK8-5piHiG4Ytcgk7NE5rtPsQZXKF2DTHOJk7mGOtZ_TGHyx30nTGvu0mlNMPuctVOEAP69smtfN0_VVU/s1600-h/IMG_2511.jpg"><img id="BLOGGER_PHOTO_ID_5327043008603217250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOK2h4Wq2UhLQRUqz3P2guG42bKsxjJvzFkrR5wIpsMLls1_QvJL2U6WgcgYK8-5piHiG4Ytcgk7NE5rtPsQZXKF2DTHOJk7mGOtZ_TGHyx30nTGvu0mlNMPuctVOEAP69smtfN0_VVU/s320/IMG_2511.jpg" border="0" /></a><br /></div><div>5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar or measuring cup and let sit to cool for about five minutes. Pour over the chilled cheesecake, then return the cheesecake to the fridge for at least half an hour so the caramel gels a bit. This is a nice, thick sauce. Makes about one cup. Any leftovers can be stored in the fridge for up to 2 weeks. </div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNoRu9YYjGfU74daf1nPaw9f_lfyzPkCcQtuwvPCyUrzosuajiUdGcIhlJdnVTSWfFCRLTkLmkKtGgI0JWMt6N7uIOah8jwrE5NRyucXgvFFDtvwLpZCQdHF-aorvp_PEOFcNMMA-z80/s1600-h/IMG_2513.jpg"><img id="BLOGGER_PHOTO_ID_5327041904328055314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNoRu9YYjGfU74daf1nPaw9f_lfyzPkCcQtuwvPCyUrzosuajiUdGcIhlJdnVTSWfFCRLTkLmkKtGgI0JWMt6N7uIOah8jwrE5NRyucXgvFFDtvwLpZCQdHF-aorvp_PEOFcNMMA-z80/s320/IMG_2513.jpg" border="0" /></a>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com3tag:blogger.com,1999:blog-337777527453581734.post-63659176500974483902009-04-04T13:06:00.000-07:002009-04-04T13:13:34.104-07:00These Chef Tools are So Cute!!From sifter, to icing spreader, to pastry brush to measuring cup, these <a href="http://www.cheftools.com/prod-new.asp?dept=157"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">silicone chef tool</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">s</span></span></a> are sooo cute! Why? Because they look like little people! They stand up sturdily on suction cup feet, and their arms and legs are bendable. HA!<div><br /></div><div>This pastry brush is my favorite!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cQQoF2_7o6XQNM2GKm3zaW_Br5QmBCnZcA54a_npJsqyEyrz9fdFfNpbFPz3wT0kHykrq3NCTQYuXkHeuYUQoAgL_fKSABA_1rGBwkuVyw64HIthZ7znvnPBpZUY7l_ClYhghZN9lds/s1600-h/chef+silicone+brush.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 120px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cQQoF2_7o6XQNM2GKm3zaW_Br5QmBCnZcA54a_npJsqyEyrz9fdFfNpbFPz3wT0kHykrq3NCTQYuXkHeuYUQoAgL_fKSABA_1rGBwkuVyw64HIthZ7znvnPBpZUY7l_ClYhghZN9lds/s320/chef+silicone+brush.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5320931098455655650" /></a></div><div><br /></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-40862352243933456562009-03-19T20:31:00.001-07:002009-03-19T21:01:09.820-07:00I'm Addicted to Stuffed Banana Peppers!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiayZMqIh2FmUUXhAan9aloRY2wo9LRCYikJI8Qo8c6squC7Je2KrzYvey4pniynLbIgkO8GJQjBVbfUv3DPGDe3OSTHtRjF2nWg7BrftcNYOsE-n4xCM01qI2hbjVkwn7yKPTOKvgOk/s1600-h/IMG_2239.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiayZMqIh2FmUUXhAan9aloRY2wo9LRCYikJI8Qo8c6squC7Je2KrzYvey4pniynLbIgkO8GJQjBVbfUv3DPGDe3OSTHtRjF2nWg7BrftcNYOsE-n4xCM01qI2hbjVkwn7yKPTOKvgOk/s320/IMG_2239.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5315107707600231570" /></a><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">One foodie item I have grown to love since moving to Buffalo, NY, is stuffed banana peppers.</span><span class="Apple-style-span" style="color: rgb(0, 153, 0);"> YUM! If you've not tried them, then do so. NOW! </span><br /><br />Sorry I only have two photos of the finished product. (Count yourself lucky -- I nearly forgot to take even those before the hubby and I scarfed these down for dinner!)<br /><br />Here's how to make these <span class="blsp-spelling-error" id="SPELLING_ERROR_0">yummies</span>. Note: you can serve them up as an appetizer, a side dish, or a main meal. For an appetizer, provide one per person. For a side dish, prepare two per person. For a main meal, you better count on three per person, if not more. Trust me, you can't make too many. They're addictive!!<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">INGREDIENTS</span><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /></span>*8 banana peppers (don't get really small ones; they're harder to stuff)<br />*4 oz. log of goat cheese<br />*8 oz. grated cheese (my grocery sells a delicious mix of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Asiago</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Fontina</span>, Parmesan, and Provolone)<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">DIRECTIONS</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /></span>1. On a cutting board, make a slit across the stem-end of the pepper, but don't cut so deeply through the pepper that the stem falls off.<br /><br />2. From that cut, make a slit the length of the pepper. This slit will allow you to pull the front of the pepper open so that you can remove the seeds and membranes. <span class="Apple-style-span" style="color: rgb(0, 153, 0);">TIP: banana peppers can run very hot. If you like things tame, you might want to remove *ALL* of the seeds and membranes. If you like things a bit spicy, try leaving the membranes intact. (There's no shame in grabbing a glass of milk, if needed!)</span><br /><br />3. Cart your peppers over to the sink. With the tap on low, quickly rinse the inside of each pepper to remove the seeds and membranes. <span class="Apple-style-span" style="color: rgb(0, 153, 0);">TIP:</span> <span class="Apple-style-span" style="color: rgb(0, 153, 0);">Don't hang your head directly over the peppers; the fumes can really get you to coughing!</span><br /><br />4. Drain the peppers on a paper towel, cut side down, so that you don't transfer any water to your saute skillet.<br /><br />5. Heat a thin layer of olive oil in your skillet over medium heat. Add the peppers and saute on both sides until they soften. This takes only about five minutes on each side. They should have whitish burn marks on both sides. Gorgeous!<br /><br />6. Transfer the peppers to a baking dish large enough to accommodate your peppers. I use a 9x11 glass baking dish that I use for brownies.<br /><br />7. While the peppers cool enough to handle, mix your cheeses together. Mash the log of goat cheese with a fork, then mix in the shredded cheese. Salt and pepper to taste.</div><div><br /></div><div>8. Distribute the cheese mixture evenly between your peppers. I typically use one hand to open the slit and the other to sprinkle in the cheese.</div><div><br /></div><div>9. Finally, sprinkle a layer of your shredded cheese over the tops of the stuffed peppers. This cheese will crisp and brown. Delicious!</div><div><br /></div><div>10. Cook the peppers at 350 degrees for 30 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">VOILA!</span> <span class="Apple-style-span" style="color: rgb(0, 153, 0);">ENJOY!!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64LDBmyPzJOKcKs3Z9G_DjK-R4_Ddhnnpvn3gWfNRP0NcAmQZMmwU7ESKotsN26BE7b1Md9zNw_vk7zwAJZ1ZcB9i-8WmyGywcahpIggBQQjUnDdVRWud_yPiV1XHJZHn0SJf5ITSmtc/s1600-h/IMG_2240.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64LDBmyPzJOKcKs3Z9G_DjK-R4_Ddhnnpvn3gWfNRP0NcAmQZMmwU7ESKotsN26BE7b1Md9zNw_vk7zwAJZ1ZcB9i-8WmyGywcahpIggBQQjUnDdVRWud_yPiV1XHJZHn0SJf5ITSmtc/s320/IMG_2240.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5315107706979203490" /></a><br /></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com7tag:blogger.com,1999:blog-337777527453581734.post-74629268947690726302009-03-18T18:32:00.001-07:002009-03-18T19:15:32.956-07:00Dishing Up Homemade Ice CreamAfter two longs weeks of disgusting, painful bronchitis, I am FINALLY back to feel better. I decided I deserve a treat. <div><br /></div><div>So tonight I tried a vanilla bean ice cream recipe, to which I decided to add defrosted frozen blueberries. Alas, while the texture was extremely creamy, the taste was too eggy for me and, in general, nothing to get excited about. In one word: BLAH. So I won't share the recipe, but I will share the pics. ;-)<br /><br />Below I'm slicing the vanilla bean open so that I can add it to 2% milk I will bring to a boil. I'd never cooked with a fresh vanilla bean before. I expected it to have seeds that would spill out, not a sticky inner coating that I had to scrape with a knife!</div><div><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvODVUe9xKN3fwQR824sfSpxYWooPkR3LiG5reITC4Dw9oa77x8559H3ySa-_9HvcGHv6MmxrJI-IsUI_ZLe1VOfT0FtrZUaJ9vFmRKe7hkEon_-6WJhtsSnC-HU5bcI0veXR49sqcf0/s1600-h/IMG_2189.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvODVUe9xKN3fwQR824sfSpxYWooPkR3LiG5reITC4Dw9oa77x8559H3ySa-_9HvcGHv6MmxrJI-IsUI_ZLe1VOfT0FtrZUaJ9vFmRKe7hkEon_-6WJhtsSnC-HU5bcI0veXR49sqcf0/s320/IMG_2189.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706366304262850" /></a><br />In this photo I'm whisking egg yolks, granulated sugar, and corn starch together. The finished recipe, which called for 6 tablespoons of sugar, was definitely not sweet enough. I'd have to experiment to see how much more to add to get it closer to the sweetness of commercial ice cream.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9StuYKcgUrztWzl_W8M7-AKxP1FN1Cb3P77wgGVRJqsah_PLtcTp6FXKwmIeYvbdObgBk_dQI9l3Bq3f5G6BJC801yf6NNr0OoJsKxM0dTNoA1ADTRGme-Udt9aG0PEqTce47UZ0H9t4/s1600-h/IMG_2198.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9StuYKcgUrztWzl_W8M7-AKxP1FN1Cb3P77wgGVRJqsah_PLtcTp6FXKwmIeYvbdObgBk_dQI9l3Bq3f5G6BJC801yf6NNr0OoJsKxM0dTNoA1ADTRGme-Udt9aG0PEqTce47UZ0H9t4/s320/IMG_2198.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706367284807218" /></a><br />Here I'm adding the boiled milk/vanilla bean mixture to the egg yolks.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfVdhtY2O22u06fkBvKaibvCEiSXYXk9_o-D0S8vmwuzx5-Bq_r9t_bLvDAgpLI9DzVlBI6x8FYyoriKq4C3uKBwKKyQa6P6wU85PzEYFPaKlh445BmM2w-sL071H6rlpPlS7kXFGvnw/s1600-h/IMG_2199.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfVdhtY2O22u06fkBvKaibvCEiSXYXk9_o-D0S8vmwuzx5-Bq_r9t_bLvDAgpLI9DzVlBI6x8FYyoriKq4C3uKBwKKyQa6P6wU85PzEYFPaKlh445BmM2w-sL071H6rlpPlS7kXFGvnw/s320/IMG_2199.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706372510464418" /></a><br />Below I've put the combined milk/heavy cream/egg yolk mixture back on the stove to thicken. Compare the thinness of the custard at this point to the thickened version in the next photo.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXJesEF3KrogzmuZPR1iiAv3coZw2eHnKFL8H7hA7UUTJlJIw_0ixpFvAIYiprzEr7cF2Tw3AL19wvcJ0fda-hyxEpo1wQb-H-WgUltVuw1yxyE-QOEHdf57NJi1KI_7Tg3p7LFfes0M/s1600-h/IMG_2203.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXJesEF3KrogzmuZPR1iiAv3coZw2eHnKFL8H7hA7UUTJlJIw_0ixpFvAIYiprzEr7cF2Tw3AL19wvcJ0fda-hyxEpo1wQb-H-WgUltVuw1yxyE-QOEHdf57NJi1KI_7Tg3p7LFfes0M/s320/IMG_2203.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706370580796786" /></a><br />The mixture thickened up after only about five minutes. Tip: stir constantly, over gentle heat, until the mixture coats the back of your spoon.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvndqHJlRdJLh2sCrSSjTmuhYwy-AU8a4oAeGMUEbJI8q-mF8TKixVPXVGcazFIdSr44pJKdFubx9n-ScmlIPU4kAHQYau1IENh3VQnN09txXc5GYouRmoFQuJZNKaMxZS1y-YvfFzIA/s1600-h/IMG_2209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvndqHJlRdJLh2sCrSSjTmuhYwy-AU8a4oAeGMUEbJI8q-mF8TKixVPXVGcazFIdSr44pJKdFubx9n-ScmlIPU4kAHQYau1IENh3VQnN09txXc5GYouRmoFQuJZNKaMxZS1y-YvfFzIA/s320/IMG_2209.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706372038253474" /></a><br />After popping the mixture into the freezer so it would quickly chill, I whipped a half pint of heavy cream by hand. The recipe called for it to be thickened, yet still thin enough to drip from the whisk. Tip: cover the egg mixture with clear wrap before adding the bowl to the freezer. Press the wrap directly onto the custard so it doesn't form a rubbery skin. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaju0g3UZk5bTivAsq8a28ik-HUvk2pUrqAEXu3UxPaFPxpL9dRGhTjkJTEN3swQsy-tiVcDucWMvnKwghmtj6KW2KmimuuOo3ftQX3wDYu9Cf_l8Wqz36TpKB0kR1-bYxs_aRAH6nVCQ/s1600-h/IMG_2213.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaju0g3UZk5bTivAsq8a28ik-HUvk2pUrqAEXu3UxPaFPxpL9dRGhTjkJTEN3swQsy-tiVcDucWMvnKwghmtj6KW2KmimuuOo3ftQX3wDYu9Cf_l8Wqz36TpKB0kR1-bYxs_aRAH6nVCQ/s320/IMG_2213.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706893095446722" /></a><br />In the photo below, I'm folding the heavy cream into the cooled custard.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_00rBUGIwVld9_IyBwFViTXZiM2kI6XHMB4HiqW3C8b-GnDJUJ4xmrVzisUw6dXQ3D3nC71s1KvVb_DT8BejjlRYUCLWjYjmCNCl-vksT5ZfYjO0H49lUxDuOQGgqzrdr31EK_zHorGw/s1600-h/IMG_2214.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_00rBUGIwVld9_IyBwFViTXZiM2kI6XHMB4HiqW3C8b-GnDJUJ4xmrVzisUw6dXQ3D3nC71s1KvVb_DT8BejjlRYUCLWjYjmCNCl-vksT5ZfYjO0H49lUxDuOQGgqzrdr31EK_zHorGw/s320/IMG_2214.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706889989855026" /></a><br />The rest of the work will be done by my ice cream maker. Hard to believe I'll have ice cream in just 25 minutes!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMu_j4f0VtRr6E0wmz-arQ9eKH1_Bqr04hMNPs3NHUdUGkq2C3q5hWaxpsbdGAiNY_5VxE3nIdOIIvWg8CSZfSIj8NcxDjUcT8CiVQiTRdnuLMLH4gbOCf8vhd1qEwUn83U1KTF4YZV8/s1600-h/IMG_2218.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMu_j4f0VtRr6E0wmz-arQ9eKH1_Bqr04hMNPs3NHUdUGkq2C3q5hWaxpsbdGAiNY_5VxE3nIdOIIvWg8CSZfSIj8NcxDjUcT8CiVQiTRdnuLMLH4gbOCf8vhd1qEwUn83U1KTF4YZV8/s320/IMG_2218.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706891126185938" /></a><br />At the end of the 25 minutes, I added plump, defrosted blueberries. Next time I would coat them thinly with sugar before adding them to the frozen custard. It looks yummy, right?!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8OcObO5trpdYpW755YOUl0IEIkTnzx2lONJL-vPGB7PeelWox5_FOdV-Zr7qzd2Md8-6nxhgUJNwEsOjki2wHkBLmt3V2johZYN1l4yOfDSW8jGjuiv7mN3I1lMeDGSAPqrOC7zX3Xw/s1600-h/IMG_2219.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8OcObO5trpdYpW755YOUl0IEIkTnzx2lONJL-vPGB7PeelWox5_FOdV-Zr7qzd2Md8-6nxhgUJNwEsOjki2wHkBLmt3V2johZYN1l4yOfDSW8jGjuiv7mN3I1lMeDGSAPqrOC7zX3Xw/s320/IMG_2219.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706897075448418" /></a><br />Here's the bowl my husband kindly scarfed down. Too bad it didn't taste half as good as it looked! </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBqgqOLEIDhS3j9cAYTcvTqsWKxYKrjJ1smVE3Gb24XoLjXOIi35DdYVWG3uh6BBJ0u4N22gTkz_oe196JkWLNVDQHI-bxeiNCodTJLHoUgwXA2q5PkUsRDIfJJ2EZlUAMRiRSVvF4m8/s1600-h/IMG_2227.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBqgqOLEIDhS3j9cAYTcvTqsWKxYKrjJ1smVE3Gb24XoLjXOIi35DdYVWG3uh6BBJ0u4N22gTkz_oe196JkWLNVDQHI-bxeiNCodTJLHoUgwXA2q5PkUsRDIfJJ2EZlUAMRiRSVvF4m8/s320/IMG_2227.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314706896503977074" /></a></div><div><div style="text-align: center;"><br /></div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-76744419248608560232009-02-28T11:16:00.001-08:002009-03-19T21:04:35.281-07:00Daring Bakers February Challenge: Chocolate Valentino (Flourless Chocolate Cake)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBx8e-PFamVEK2zNmsqIQtXQHQjrMNxgppE5uA6jhewEyHzjodaHEVLOB9Ilp2PPlFoymEO3FW8EgDT5Nry5DkZYcYvdAobl9zbjwY0NZ9UnhVqxnGNqht4IzbeYpBBFRSLvypGttYsQ/s1600-h/blue_db.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBx8e-PFamVEK2zNmsqIQtXQHQjrMNxgppE5uA6jhewEyHzjodaHEVLOB9Ilp2PPlFoymEO3FW8EgDT5Nry5DkZYcYvdAobl9zbjwY0NZ9UnhVqxnGNqht4IzbeYpBBFRSLvypGttYsQ/s320/blue_db.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286054395140021986" /></a><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"><div><br /></div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="">The February 2009 challenge is hosted by Wendy of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">WMPE's</span> blog and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dharm</span> of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan as the challenge.</span></span><br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">This cake recipe is yummy, easy to make, and best of all requires only three ingredients!!!!<br /><br /></span></span><span class="Apple-style-span" style="">Chocolate Valentino</span><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">Preparation Time: 20 minutes<br />Bake Time: 25-40 minutes</span></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">Pan Needed: 6-8" <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Springform</span> pan</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">Serves 8<br /><br />Ingredients:<br />16 ounces (1 pound) of semisweet chocolate, roughly chopped<br />½ cup (1 stick) plus 2 tablespoons of unsalted butter<br />5 large eggs, separated<br /><br />1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.<span class="Apple-style-span" style="color: rgb(51, 51, 255);"> (</span></span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: normal;">Note: the water should never boil when you do this, or the pan becomes too hot to hold while you stir. Just bring it to a nice simmer.)</span></span></span><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF2qvxRNRiyca2StZAGFX0AQ-RVGGpObJkLDZFOPV6piaKdf8g8kAiEn3Amn6Y2-B9BV2QqQ4FjVE0SMOCu9UNOsDS9GtU3x8PvSLp0Dp3ZsDmUPeU4N_K7HAP7SVmLoAger-IYS0r1Y/s1600-h/IMG_2078.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF2qvxRNRiyca2StZAGFX0AQ-RVGGpObJkLDZFOPV6piaKdf8g8kAiEn3Amn6Y2-B9BV2QqQ4FjVE0SMOCu9UNOsDS9GtU3x8PvSLp0Dp3ZsDmUPeU4N_K7HAP7SVmLoAger-IYS0r1Y/s320/IMG_2078.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307930986420290642" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfYsTinmYdP3eOIop27WP_dH8IW02iUXczi8gtSWy-LnTAmWa9sm9tBkpAC0Ft_xKaClzlpnmuYl6pmgGmZahnJisoTyUUO-WN70pCgC5tfI1z3Gi5Yp3svY-TDx5oPPbAol41FXVkmc/s1600-h/IMG_2081.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfYsTinmYdP3eOIop27WP_dH8IW02iUXczi8gtSWy-LnTAmWa9sm9tBkpAC0Ft_xKaClzlpnmuYl6pmgGmZahnJisoTyUUO-WN70pCgC5tfI1z3Gi5Yp3svY-TDx5oPPbAol41FXVkmc/s320/IMG_2081.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307930989855993346" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoBAArz08itm-L1mPfVTM_wSHnoIg12wC21Gr1x2BPcRARtBwVUM5UZpZ2dMOieUKoCgLhEfpq2PVZcna51WSgRAlaQx1sdrhyphenhyphennnuBjAeQwVJ4fuMtYMhOKxGrn0xqTeJZqLOV5Omeaw/s1600-h/IMG_2085.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoBAArz08itm-L1mPfVTM_wSHnoIg12wC21Gr1x2BPcRARtBwVUM5UZpZ2dMOieUKoCgLhEfpq2PVZcna51WSgRAlaQx1sdrhyphenhyphennnuBjAeQwVJ4fuMtYMhOKxGrn0xqTeJZqLOV5Omeaw/s320/IMG_2085.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307930991187944962" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNmyr3h21hQ0bWDn0zzavaFwFDUrD2W_rRQJ2DblmonkJu1FglYb1CEkC1fQC8cRtGDfqCUEshVbg5qtGtQ7VA1BCr6_eQdZwxDd_jAtJBBY-s4WQlhEa_yuMQftnGH-c9-rjbIVcjpc/s1600-h/IMG_2089.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNmyr3h21hQ0bWDn0zzavaFwFDUrD2W_rRQJ2DblmonkJu1FglYb1CEkC1fQC8cRtGDfqCUEshVbg5qtGtQ7VA1BCr6_eQdZwxDd_jAtJBBY-s4WQlhEa_yuMQftnGH-c9-rjbIVcjpc/s320/IMG_2089.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307930990964037026" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">2. While your chocolate butter mixture is cooling, butter your <span class="blsp-spelling-error" id="SPELLING_ERROR_4">springform</span> pan and line with a parchment circle. Then butter the parchment.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jsEqNYLEXR_T9uMvAhJrEpMzCYlsMBalsJXf9GyuWL8pLRRI0tosaWgP7FN0U01eU4YznXXd64RnbRt2HGECjprCo8ihBoq0KzQm1G0ihIEDMTUtbi5pdDWHawHELsUme1D2eNZ-4SI/s1600-h/IMG_2080.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jsEqNYLEXR_T9uMvAhJrEpMzCYlsMBalsJXf9GyuWL8pLRRI0tosaWgP7FN0U01eU4YznXXd64RnbRt2HGECjprCo8ihBoq0KzQm1G0ihIEDMTUtbi5pdDWHawHELsUme1D2eNZ-4SI/s320/IMG_2080.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307930989227067042" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">3. Separate the egg yolks from the egg whites and put into two medium bowls. </span></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: normal;">(Note: I always pop my bowl and mixer beaters into the freezer for a few minutes before I add egg whites.)</span></span><br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuNmspuhWtR_kP4cj5dbq1JJqemzEkVp6zmHxkFZT9BcrC3epYAEcT7zL1nD32HG16cl0Yy6EGNCzLHM00baMoc-HAnVp-KvAwlAK1sSuz_aetCuyywqMIVsmW3wd8E0P9ixCaIM3SFQ/s1600-h/IMG_2092.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuNmspuhWtR_kP4cj5dbq1JJqemzEkVp6zmHxkFZT9BcrC3epYAEcT7zL1nD32HG16cl0Yy6EGNCzLHM00baMoc-HAnVp-KvAwlAK1sSuz_aetCuyywqMIVsmW3wd8E0P9ixCaIM3SFQ/s320/IMG_2092.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307931461701941890" /></a><br /><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">5. With the same beater beat the egg yolks together.<br /><br />6. Add the egg yolks to the cooled chocolate.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENXyTOcbOydJ6atWEUN7s-F3YKUaljuZkO90s_fNsK3pWcUuLfYIfBEZIOpYBRvP-ufpqMswRdjMYVkiqLs4tizItmO-E03I1a6W552CQUQwzQ3QKowqV6rrBUhDtg1hIektQANFdMMk/s1600-h/IMG_2095.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENXyTOcbOydJ6atWEUN7s-F3YKUaljuZkO90s_fNsK3pWcUuLfYIfBEZIOpYBRvP-ufpqMswRdjMYVkiqLs4tizItmO-E03I1a6W552CQUQwzQ3QKowqV6rrBUhDtg1hIektQANFdMMk/s320/IMG_2095.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307931465030480338" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3<span class="blsp-spelling-error" id="SPELLING_ERROR_5">rds</span>. Fold until no white remains without deflating the batter.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHb6QM1bq6G1X5OmHLmw8UgS0DKZBd7csM5PhUe_FPxDIiTTyLibeqqSncMTxirtTIcRkqQalXJOcYcU0ET6fD_G5FkBEmaengrdWEgMjAaw68dS9uf7H72yUoEldnOQMy8L2Cr5Pq_g/s1600-h/IMG_2097.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHb6QM1bq6G1X5OmHLmw8UgS0DKZBd7csM5PhUe_FPxDIiTTyLibeqqSncMTxirtTIcRkqQalXJOcYcU0ET6fD_G5FkBEmaengrdWEgMjAaw68dS9uf7H72yUoEldnOQMy8L2Cr5Pq_g/s320/IMG_2097.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307934196039690050" /></a><br /><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F.<br /><br />9. Bake 25-40 minutes until an instant read thermometer reads 140F. Note: If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will look wet.<br /><br />10. Cool cake on a rack for 10 minutes then <span class="blsp-spelling-error" id="SPELLING_ERROR_6">unmold</span>.</span></span><br /><br /><span class="Apple-style-span" style="font-weight: normal;">11. </span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: normal;">Allow the cake to cool another 20 minutes or so before you cut into it. Otherwise you'll be dishing up what looks like a Molten Lava Cake (unless a flowing chocolate center rocks your boat!).</span><br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: normal;">12. Serve with fresh whipped cream, ice cream, or decorative items of your choice.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpGwCgqI5ZK9G789RPO5pbx-Ihg_76w441VAP1dt0MIfmVVfJA4CQuFyW26pLOYnumuUDVzuK9A0UpQ16t6x0dpduWUiZfZn0Lge-mjcf989ccC222D254RtY-hNi6OBJfXfxcTu-JA8/s1600-h/IMG_2108.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpGwCgqI5ZK9G789RPO5pbx-Ihg_76w441VAP1dt0MIfmVVfJA4CQuFyW26pLOYnumuUDVzuK9A0UpQ16t6x0dpduWUiZfZn0Lge-mjcf989ccC222D254RtY-hNi6OBJfXfxcTu-JA8/s320/IMG_2108.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307931466489631346" /><br /></a></div><div><div style="text-align: center;"><br /></div></div></div></div></span></span>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com6tag:blogger.com,1999:blog-337777527453581734.post-54692189495889511092009-02-22T20:52:00.000-08:002009-02-22T21:44:18.454-08:00Some Labanese Yummies<span class="Apple-style-span" style="font-style: italic;">I just had to post about these Lebanese <span class="blsp-spelling-error" id="SPELLING_ERROR_0">yummies</span>!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhL_KFa_S013JzNiygON3jBiPyRscmKuZhPj2xM_2V1CqhtwYTiAo8VRM2WPWtr-1rgqFXJCRvptOJsu-i1YAEgfWYv77uFg8-aTcvDYxdvyuBjHDxrDXWrsHm4gAxuBvGP0ypdnjMDg/s1600-h/IMG_2147.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhL_KFa_S013JzNiygON3jBiPyRscmKuZhPj2xM_2V1CqhtwYTiAo8VRM2WPWtr-1rgqFXJCRvptOJsu-i1YAEgfWYv77uFg8-aTcvDYxdvyuBjHDxrDXWrsHm4gAxuBvGP0ypdnjMDg/s320/IMG_2147.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305853022083810722" /></a><div><br /><span class="Apple-style-span" style="">Because tonight I enjoyed a wonderful Lebanese dinner at the home of my good friends, Leo and Amy. Two of my new favorite dishes, shown above, are </span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="">Rolled Grape Leaves</span></span><span class="Apple-style-span" style=""> and </span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style=""><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Koosa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Mihshee</span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-style: normal;"> (stuffed squash). Though both dishes are made with the same beef/rice filling, they each offer up a unique finished flavor. </span><br /></span><br /><span class="Apple-style-span" style="font-style: italic;">Following are directions on making the filling, as well as both dishes. Leo learned the recipes from his mom (which he tweaked, as creative cooks tend to do!). He says his mom cooked up weekly Lebanese dishes for him and his gaggle of brothers and sisters. Lucky him!</span><br /><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">MEAT/RICE FILLING</span><br /><br /><span class="Apple-style-span" style="font-style: italic;">INGREDIENTS</span><br /><br /><div>*1 lb. raw ground round (or hamburger)<br />*1 c. uncooked rice. Use Uncle Ben's parboiled rice<br />*1 onion, chopped fine<br />*1 small can tomato paste<br />*minced garlic<br />*fresh parsley<br />*bottled or fresh lemon juice<br />*cinnamon<br /><br />1) Soak the rice in lemon juice for about 15 minutes, until it swells. You can dilute the lemon juice with water, if you like, but the lemon juice adds a nice zing to the rice. ;-)<br /><br />2) Pour off the lemon juice.<br /><br />3) Combine the rice, onion, and tomato paste. Add fresh parsley, minced garlic, and cinnamon to taste.<br /><br />4) Add this to the meat and mix well.<br /><br />5) Refrigerate until ready to make rolled grape leaves or stuffed squash.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqF0HJy6xbVMoEQVzQ0ezZRLttp0BV84PH50hIscEI305fAConHg7lm3TYL9_U38jfoXarV1S3ugRhfwuf6MQ7FxOvNgtDw0zfRHycrm3V4dW1uGyFHNxBkWVyBTGDmTkubU_Zk5sIBw/s1600-h/IMG_2124.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqF0HJy6xbVMoEQVzQ0ezZRLttp0BV84PH50hIscEI305fAConHg7lm3TYL9_U38jfoXarV1S3ugRhfwuf6MQ7FxOvNgtDw0zfRHycrm3V4dW1uGyFHNxBkWVyBTGDmTkubU_Zk5sIBw/s320/IMG_2124.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305852557387217682" /></a></div><div></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">ROLLED GRAPE LEAVES </span><br /></span><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">INGREDIENTS</span><br /><br /></div><div>*meat/rice filling above<br />*1 large jar grape leaves<br />*tomato sauce<br /><br />1) Remove the grape leaves from jar.<br /><br />2) Place on flat surface, with the point of the leaves facing away from you.<br /><br />3) Lay a log of the meat/rice mixture across the leaf, parallel to the bottom edge. The strip should but thicker than a cigarette, but not as fat as a cigar. The rice will swell as it is cooked, which is why you don't want it too thick.<br /><br />4) Roll the bottom edge of the leaf toward the tip, folding in the sides, so that the filling can't escape.<br /><br />5) Find a lidded pot big enough to accommodate all of the rolled grape leaves.<br /><br />6) Cover the bottom of the pot with crinkled foil, extra grape leaves, or a rack. This will keep the leaves from scorching on the bottom of the pot.<br /><br />7) Stack the rolled grape leaves in the pot, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">criss</span>crossing the layers, so that air can circulate around them freely.<br /><br />8) Pour fresh or canned tomato sauce over the grape leaves.<br /><br />9) Place a plate, upside down, over the top layer. The pressure of the plate will keep keep the leaves from unrolling.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SSZxs8BY822mITEz96yVmFJNMLJo4aJdKrgo0WWf6NOoR-l4lToKhP4YjLx6MBjokU68hdA1J4Om3MfKaG2nff4AtHizGh6OSj0mHsx2YjePSucmEfeqUPaepHBwyj9qanJBOm1i8bc/s1600-h/IMG_2132.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SSZxs8BY822mITEz96yVmFJNMLJo4aJdKrgo0WWf6NOoR-l4lToKhP4YjLx6MBjokU68hdA1J4Om3MfKaG2nff4AtHizGh6OSj0mHsx2YjePSucmEfeqUPaepHBwyj9qanJBOm1i8bc/s320/IMG_2132.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305860878261134850" /></a><br />10) Cover the pot with the lid and simmer for about 45 minutes. To check <span class="blsp-spelling-error" id="SPELLING_ERROR_4">doneness</span>, carefully remove the plate with tongues. Remove one of the rolled grape leaves and cut off a bite. If the rice is soft, the leaves are done!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELm3zwbymemEczQLT1p5jaDe1ujXyplr2IDcjIH256bGNIG6-2MfIwqR4MrSnXyZS_exLBJv2NlLs-idaABqxJ-JJX5GURh6k0fyq56cmp7jSh6EZklftYpeS4PKXG_XoZNNxQ2c-H5E/s1600-h/IMG_2143.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELm3zwbymemEczQLT1p5jaDe1ujXyplr2IDcjIH256bGNIG6-2MfIwqR4MrSnXyZS_exLBJv2NlLs-idaABqxJ-JJX5GURh6k0fyq56cmp7jSh6EZklftYpeS4PKXG_XoZNNxQ2c-H5E/s320/IMG_2143.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305853421682779506" /></a><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">KOOSA</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">MIHSHEE</span> </span><br /><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">INGREDIENTS</span></div><div><br /></div><div>*meat/rice filling above<br />*tomato sauce<br />*allspice<br />*cinnamon<br />*12 fresh zucchini or summer squash, or <span class="blsp-spelling-error" id="SPELLING_ERROR_7">brined</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">koosa</span> (found in Lebanese markets). Just know that the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">brining</span> makes the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">koosa</span> a bit less tender than using the fresh -- though still delicious!<br /><br />1) If using fresh zucchini or summer squash: Use only small squash. Rinse squash in cold, salted water. Cut off stem tips and gently hollow out centers of squash using long corer. Leave about 1/8-inch thickness.<br /><br />2) If using <span class="blsp-spelling-error" id="SPELLING_ERROR_11">brined</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">koosa</span>: Rinse the squash thoroughly in cold water to flush out the brine. Remove stem and hollow out with a long corer, if not already prepared.</div><div><br />3) Stuff the meat/rice filling loosely in the squash, using your finger. Leave about 1/2 to 3/4 inch of space at top, to allow for expansion of the rice as it steams. (Note: these are <span class="blsp-spelling-error" id="SPELLING_ERROR_13">brined</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">koosa</span>, which is why they look so wrinkly.)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLy6Gknc5YRnTlxowWaAwHwQM5BSrwcOLO7oAjIBG9XPM9MEKCoeJLfACxPkxCx480LkLKq0Zd4N-aLww8bz5-cdY2hyphenhypheneXt2jBY11dN2VKz3h8d3MCOAonkseKiOhErr_VXl6vuII-og/s1600-h/IMG_2113.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLy6Gknc5YRnTlxowWaAwHwQM5BSrwcOLO7oAjIBG9XPM9MEKCoeJLfACxPkxCx480LkLKq0Zd4N-aLww8bz5-cdY2hyphenhypheneXt2jBY11dN2VKz3h8d3MCOAonkseKiOhErr_VXl6vuII-og/s320/IMG_2113.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305855715204931506" /></a><br />4) Cover bottom of pot with a rack or crinkled foil to prevent squash from scorching. Cover the bottom inch or so with tomato sauce. Sprinkle in cinnamon, allspice, and salt to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIExkd4w4Nk5yfUWxAo4l-Bo-hOXiOgNPJSDLuPn3yIwIS1hL6Tf6UsGJGDvDoihhBkJqn35AV-Prkbb7a0IP2FtryAtf-EhMnS-ll7MtjFzcQ3hYfnGgo-bC_39ue0Z-jY_ONUMQqecY/s1600-h/IMG_2114.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIExkd4w4Nk5yfUWxAo4l-Bo-hOXiOgNPJSDLuPn3yIwIS1hL6Tf6UsGJGDvDoihhBkJqn35AV-Prkbb7a0IP2FtryAtf-EhMnS-ll7MtjFzcQ3hYfnGgo-bC_39ue0Z-jY_ONUMQqecY/s320/IMG_2114.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305855716327727730" /></a></div><div><br /></div><div>5) Stand the squash in the sauce on their ends, so that the stuffed ends are facing up.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig34lMvpCEctlgPYdIeqxEfZAL3GA3evFh_amJL5NN95Szy3d37ZMELo6CzwwqXZVeMNqyMeMp0vZHQvpbJT0Nfh8asGILlbRbn8zYZ9fLPCTcDY0E25yZ5BdxCvzzynUDYyOUiu390ek/s1600-h/IMG_2117.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig34lMvpCEctlgPYdIeqxEfZAL3GA3evFh_amJL5NN95Szy3d37ZMELo6CzwwqXZVeMNqyMeMp0vZHQvpbJT0Nfh8asGILlbRbn8zYZ9fLPCTcDY0E25yZ5BdxCvzzynUDYyOUiu390ek/s320/IMG_2117.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305855715071933410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChOkdn7EhATmOKwKVLoiuL7Zg9Otu_riRftaNMiUketCXCzctNgAF730r6-SLBXe_pPG5jyfsGo1xImGPDBYajD3XFEvhVVkpK5mLQGkjV-_0jbG07e40WmSAvV3t8ehaJxbqTKrAH7E/s1600-h/IMG_2122.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChOkdn7EhATmOKwKVLoiuL7Zg9Otu_riRftaNMiUketCXCzctNgAF730r6-SLBXe_pPG5jyfsGo1xImGPDBYajD3XFEvhVVkpK5mLQGkjV-_0jbG07e40WmSAvV3t8ehaJxbqTKrAH7E/s320/IMG_2122.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305855715073023666" /></a><br />6) Pour more tomato sauce over the squash, amply covering them.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhu1KLz8NEC3xMN2HWBtl9SJyKemD6xe7uW8mgKp6Tx8H3i26hPhn-CLzljDUOGR50NJ2-RzjCqvVthB2vjmAc1Ax30nm1j7krI986ox56ZSRNuxw9I-iN8UT9TfTsHktMTfYfU9-afk/s1600-h/IMG_2130.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhu1KLz8NEC3xMN2HWBtl9SJyKemD6xe7uW8mgKp6Tx8H3i26hPhn-CLzljDUOGR50NJ2-RzjCqvVthB2vjmAc1Ax30nm1j7krI986ox56ZSRNuxw9I-iN8UT9TfTsHktMTfYfU9-afk/s320/IMG_2130.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5305857882892801810" /></a><br />7) Cover with lid, bring to boil, and steam for about 30 minutes, or until squash is tender.<br /><br />Yes, this is a lot of effort. But it's so worth it, especially since you'll probably have leftovers!!</div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-30036591642753576052009-02-14T21:29:00.000-08:002009-02-14T21:36:46.533-08:00Chickens Deserve More Respect!I've always wanted to know how a chicken lays an egg. Today I found out. Here's what I now know without a doubt: <span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;">Chickens do </span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;">NOT</span></span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"> get enough respect for what they do for us on a </span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;">DAILY</span></span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"> basis!!!</span></span><br /><br />Wanna see what I mean? Then watch this YouTube <a href="http://www.youtube.com/watch?v=RAiTOuSyJsQ"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">video</span></span></a> which shows a chicken making a deposit, (very) up close and personal. <div><br /></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(204, 51, 204);">NOTE: do not watch this video if body functions make you <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">nauseous</span>, or if you've just eaten! You might make a deposit of your own!!! </span></span></span><br /></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com2tag:blogger.com,1999:blog-337777527453581734.post-55751274790408468042009-02-05T20:05:00.000-08:002009-02-09T16:29:26.619-08:00And Now a Reminder for Restaurant SanitationSo, have you seen the recent CNN video in which a Texas woman complains to the reporter that a dead mouse was included in her dinner order? (And at no extra charge!)<div><br /><div>Pretty gross, huh?</div><div><br /></div><div>I don't know about you, but if I found a small, dead mouse glistening in the sauce of my entree, I'd be screaming too. Especially if the restaurant manager then accused me of planting said mouse! </div><div><br /></div><div>Of course, the woman in the video <span class="Apple-style-span" style="font-style: italic;">could</span> have done so...but it seems far-fetched given that the reporter then shared that the restaurant in question routinely fails its health inspections. </div><div><br /></div><div>Lions and tigers and bears, oh my.</div><div><br /></div><div>But I can top that. Here in Buffalo, one of our local Chinese restaurants was recently nabbed for skinning a deer in its kitchen!! </div><div><br /></div><div>An alert person, cell phone camera in hand, captured the carcass being dragged in the back door, then wasted no time in alerting the city health inspector. Ironically, this restaurant also repeatedly fails its health inspections. And it's still open, if you can believe that people still frequent it.</div><div><br /></div><div>Just gag me already. But not with mice, lice, and deer ticks!</div><div><br /></div><div>This kind of contamination leaves me queasy. But the bigger threat to public health (YOURS and MINE) walks into restaurants every single day: in the form of germ-toting waiters, dishwashers, and cooks. (And managers!)</div><div><br /></div><div>Seriously, if these peeps aren't coughing on our burgers, carting our water glasses around by the lip, or using the same knife to cut up both the lettuce and (raw) chicken that's in our order of chicken salad, then they're simply not bothering to wash their hands.</div><div><br /></div><div>I have witnessed waitresses exit the ladies room without turning on the tap, cooks who reuse aprons they've tossed carelessly on the ground, and kitchen staff who don't sanitize after taking that last drag on their beloved cigarette.</div><div><br /></div><div>Sigh. It's enough to make you not eat out.</div><div><br /></div><div>But no one wants the restaurant industry to tank, including me. There are plenty of ship-tight restaurants out there with nary a sanitation issue. So let's reward them by keeping them in business. And may the Sanitation Gods watch over you! </div><div><br /></div><div><br /></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com2tag:blogger.com,1999:blog-337777527453581734.post-55586147547652798072009-01-30T13:57:00.000-08:002009-01-30T21:20:51.199-08:00Cool Kid's Book About BreadJust passing along another baking book I think is cool, this time for kids. It's called <span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;"><a href="http://www.amazon.com/Loaves-Fun-History-Activities-Recipes/dp/1556523114/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1233353772&sr=8-1"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Loaves of Fu</span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">n</span></span></a></span></span>, by Elizabeth Harbison.<div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS0RBMOLJkiGXsKqTVAl-UOPv-sccms0G5fK-YM-l4WXSC9mVO5-Z9uR7CS9IcadXKvj6lC6I7ZWM8N6r90Nrj35zmCfgB43jmAbMEeguAZSuKFbLv0GGHvdjBM1MWz55Ylo8dFCu7dQ/s1600-h/loaves+of+fun.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 179px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS0RBMOLJkiGXsKqTVAl-UOPv-sccms0G5fK-YM-l4WXSC9mVO5-Z9uR7CS9IcadXKvj6lC6I7ZWM8N6r90Nrj35zmCfgB43jmAbMEeguAZSuKFbLv0GGHvdjBM1MWz55Ylo8dFCu7dQ/s320/loaves+of+fun.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297210213458037762" /></a><br /><span class="Apple-style-span" style="font-style: italic;">Loaves</span> was first published back in the late 1990s. But don't let its "old" print date stop you from grabbing a copy for your home library. With its fun cover, interesting info, and kid-friendly recipes, the book still feels contemporary and fresh.</div><div><br /></div><div>I highly recommend it for readers age six and up (yeah, even you adult bakers!). </div><div><br /></div><div>Not only will you learn some really cool historical info about bread (including how the sandwich got its name!), but you can be there when your kids whip up their very first batches of sourdough starter, Roman Bread Pudding, Amish Friendship Bread, and Colonial Third Bread!<br /><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">SO ORDER A COPY AND LET THE BAKE OFF BEGIN! </span></div><div><br /></div>(And send me samples! HA!)<br /><br /><span class="Apple-style-span" style="font-style: italic;"><br /></span><div><span class="Apple-style-span" style="font-style: italic;">Loaves of Fun</span><br />ISBN: 978-1556523113<br />Chicago Review Press<div><br /></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com5tag:blogger.com,1999:blog-337777527453581734.post-50419350464209837962009-01-18T12:19:00.001-08:002009-01-27T16:43:38.969-08:00Maybe the BEST Kitchen Resource Ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFh5rCb_31bPPHypmWOmwrzSWEKDluFNz8e8FxJpSyhMHmVQJwvxyuYKrqC53jHG7ztRNLq5wTsQ2ea6L63yiU_2-643X_vKKNei9wseBGusvPBkRKDprv6xGXrsNVmDzTBuh-lEzKzw/s1600-h/Kitchen+Answer+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFh5rCb_31bPPHypmWOmwrzSWEKDluFNz8e8FxJpSyhMHmVQJwvxyuYKrqC53jHG7ztRNLq5wTsQ2ea6L63yiU_2-643X_vKKNei9wseBGusvPBkRKDprv6xGXrsNVmDzTBuh-lEzKzw/s320/Kitchen+Answer+cover.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5292734615734222866" /></a><br />Another great "explain-all" book that I highly recommend: <span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><a href="http://books.google.com/books?id=0Nx9GHxutvsC&dq=The+Kitchen+Answer+Book&printsec=frontcover&source=bl&ots=1E1cQ8_r1d&sig=QXNK3KMxk8kY2oMAUXI3zcuVno4&hl=en&sa=X&oi=book_result&resnum=9&ct=result#PPP9,M1"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;">The Kitchen Answer Book</span></span></a></span></span> by Hank Rubin (ISBN 9781892123749). <div><br />5,000+ questions and answers are arranged in broad categories: Baking, Caffeine, Dairy, Eggs, Fowl, Fruits and Nuts, Grains, Beans, and Pasta, Meat, Seafood, Seasoning, Stocks, Soups and Sauces, Utensils, and Vegetables<br /><div><div><br /><div>This book is amazing! <br /></div><div><br /></div><div>An excellent gift to give anyone who wants to be a whiz in the kitchen. ;-)<br /><br /></div></div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-55356368495392593022009-01-13T14:07:00.001-08:002009-01-30T14:32:09.577-08:00Some Books That Explain "WHY??"Hey there, Dear Baker --<div><br /></div><div>If you're like me, you're really wanting to know WHY and HOW various baking items -- from raw eggs to baking soda -- do their magic in the kitchen. Even better, you'd like to be able to look at a recipe and just "know" if it's going to work.<div><br /></div><div>To that end, I've got some book recommendations for you! I stumbled upon them while doing research for a children's baking book I'm writing.</div><div><br /></div><div>Read and digest them and you'll soon be a whiz on the "science" of baking. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.powells.com/biblio/1-9781416560784-0"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;">BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes</span></span></a></span></span> -- by Shirley O. Corriher</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zkgYI2FiMAWeREvvrZawWnCkQ79GOCDh2wliySRZy2otG9vG0blEYWWG9W-iInBpHKsIMWHGoMhxazJKP3Is4wVK46SJK26m0Bbn-rvZhiMeDAYjzDCVqMFSdijy6D3dwg2WMWZFK-w/s1600-h/Bakewise+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zkgYI2FiMAWeREvvrZawWnCkQ79GOCDh2wliySRZy2otG9vG0blEYWWG9W-iInBpHKsIMWHGoMhxazJKP3Is4wVK46SJK26m0Bbn-rvZhiMeDAYjzDCVqMFSdijy6D3dwg2WMWZFK-w/s320/Bakewise+cover.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290904796375854146" /></a><br /><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.powells.com/cgi-bin/biblio?isbn=9780395967836&atch=h&ymal=pp"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;">How to Read a French Fry: And Other Stories of Intriguing Kitchen Science</span></span></a></span></span> -- by Russ Parsons<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyyZCXZVNhcQWatv2-a9gv4XYTLyyYyOtdCBQUTuVlDQctAY3B2VQomsGLwu_PWlH8zM2bXe9Nwsg55E91E1RC6Gip3D13fj9nA0jotFtHAidsOVDZeEVfFADpCrNC-_Ov7uJ2-oyP-k/s1600-h/French+Fry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 140px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyyZCXZVNhcQWatv2-a9gv4XYTLyyYyOtdCBQUTuVlDQctAY3B2VQomsGLwu_PWlH8zM2bXe9Nwsg55E91E1RC6Gip3D13fj9nA0jotFtHAidsOVDZeEVfFADpCrNC-_Ov7uJ2-oyP-k/s320/French+Fry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290908386034447970" /></a><br /><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.cheftalk.com/content/display.cfm?bookid=121&type=book"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;">On Food and Cooking: The Science and Lore of the Kitchen</span></span></a></span></span> -- by Harold McGee<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zcPcgAO1ZmVzGcqi5jKEzt7u2xhlGwcpjq2Zxz5i3-zMptPdYNf3IlA8gNUg7XchJcJ5FFnkJqgfQze6dzppUGN5j7wtnWRgQPJPQC3H8q63HreQ_BS9NM-YUo778X_bv_TMYtM7vak/s1600-h/On+Food+and+cooking.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zcPcgAO1ZmVzGcqi5jKEzt7u2xhlGwcpjq2Zxz5i3-zMptPdYNf3IlA8gNUg7XchJcJ5FFnkJqgfQze6dzppUGN5j7wtnWRgQPJPQC3H8q63HreQ_BS9NM-YUo778X_bv_TMYtM7vak/s320/On+Food+and+cooking.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290907814041630674" /></a><br /><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.wwnorton.com/catalog/spring02/001183.htm"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-style: italic;">What Einstein Told His Cook: Kitchen Science Explained</span></span></a></span></span> -- by Robert L. Wolke<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OmFBkDdVHKOPc2FZqo2xRvEqiqtryHJQbgPE5gXNfAqueFjJzDTnssnIsahh56sfEx1fnqfD9yhzjxOCTCm7xag0o9g-S_ULVeebtYWAojxeVrL1C_OhfUqsK4Dmj2LFv8lT6vZlHhc/s1600-h/Einstein.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 128px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OmFBkDdVHKOPc2FZqo2xRvEqiqtryHJQbgPE5gXNfAqueFjJzDTnssnIsahh56sfEx1fnqfD9yhzjxOCTCm7xag0o9g-S_ULVeebtYWAojxeVrL1C_OhfUqsK4Dmj2LFv8lT6vZlHhc/s320/Einstein.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5290909684790168930" /></a><br /></div><div>Enjoy!</div><div><br /></div><div><br /><br /></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com3tag:blogger.com,1999:blog-337777527453581734.post-18748166280366872008-12-31T11:17:00.000-08:002009-01-01T18:34:23.617-08:00Daring Bakers December Challenge: Yule Log<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBx8e-PFamVEK2zNmsqIQtXQHQjrMNxgppE5uA6jhewEyHzjodaHEVLOB9Ilp2PPlFoymEO3FW8EgDT5Nry5DkZYcYvdAobl9zbjwY0NZ9UnhVqxnGNqht4IzbeYpBBFRSLvypGttYsQ/s1600-h/blue_db.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBx8e-PFamVEK2zNmsqIQtXQHQjrMNxgppE5uA6jhewEyHzjodaHEVLOB9Ilp2PPlFoymEO3FW8EgDT5Nry5DkZYcYvdAobl9zbjwY0NZ9UnhVqxnGNqht4IzbeYpBBFRSLvypGttYsQ/s320/blue_db.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286054395140021986" /></a><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand in France.</span></span></span><br /><br /><span class="Apple-style-span" style="font-style: italic;">Holy Cow, Batman! I join up to participate in this online baking group, and my first challenge is a doozy!<br /><br />First, the good news: I tried. I really did. Second, the bad news: my yule log ended up looking more like a turd log. (Despite the assistance of my wonderful baking partner, Alyssa.) HA!</span><br /><br /><span class="Apple-style-span" style="font-style: italic;">Let me share the recipe with you, just so you can see what we tried to get our minds (and fingers!) around. Because this yule log had many parts or "elements," as they're called. Six of them, to be exact.</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**ELEMENT #1 - DAQUOISE BISCUIT (ALMOND CAKE)</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 10 minutes + 15 minutes for baking</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Equipment:</span><br />2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper<br /><br />You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />2.8 oz (3/4cup + 1Tbsp / 80g) Almond meal<br />1.75 oz (1/2 cup / 50g) Confectioner’s sugar<br />2Tbsp (15g) All-purpose flour<br />3.5oz (100g / ~100ml) or about<br />3 Medium egg whites<br />1.75 oz (4 Tbsp / 50g) Granulated sugar<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Method:</span><br />1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).<br />2. Sift the flour into the mix.<br />3. Beat the eggs whites, gradually adding the granulated sugar until stiff.<br />4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.<br />5. Grease a piece of parchment paper and line your baking pan with it.<br />6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).<br />7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 8. Let cool and cut to the desired shape.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: We had no almond meal, so we used a blender to grind slivered almonds.</span><br /><span class="Apple-style-span" style="font-style: italic;"><br />Here are photos of our Dacquoise:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1IPR6vQBHxJ2-QrfMp3KdJdTUvzNJPdfZhNvFEAmTfWUQ2SSHMT7jw2gUre6LLw1kAprnq0zdh6ehCrQoCHHF9LOMH9zkMiRhc0O_qS_nn1rctoK7cCVrplPCS5yNzQwQDW7aBAc5U8/s1600-h/IMG_1844.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1IPR6vQBHxJ2-QrfMp3KdJdTUvzNJPdfZhNvFEAmTfWUQ2SSHMT7jw2gUre6LLw1kAprnq0zdh6ehCrQoCHHF9LOMH9zkMiRhc0O_qS_nn1rctoK7cCVrplPCS5yNzQwQDW7aBAc5U8/s320/IMG_1844.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286041913160610162" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmrf4z5ISqG_9hcnkKr2oK___DjgBo0Izq-2gVNVUU2LVj3qtnNd_iih3Dg2yT-Q6XAtO1qZqGEXoSwqrIBezmZwjBQgpIzouQB0tP8JQfbfRBmQwXZM4hRWAbet_LTNP9GPXFKdrwjE/s1600-h/IMG_1847.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmrf4z5ISqG_9hcnkKr2oK___DjgBo0Izq-2gVNVUU2LVj3qtnNd_iih3Dg2yT-Q6XAtO1qZqGEXoSwqrIBezmZwjBQgpIzouQB0tP8JQfbfRBmQwXZM4hRWAbet_LTNP9GPXFKdrwjE/s320/IMG_1847.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286041914366912754" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aVpw8ybZAXFHMDE73-6vnOm_sAO44vcn-rc1oUDztcRlVRtk8OXeo3adWie7c_nHZ0PqTWdmjjg-ZL_iMF1LT_q83YO4rfMPedmRMSKIYdLyNaU7ilRHgecs0vR0YYia8UlQ11_qB50/s1600-h/IMG_1850.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aVpw8ybZAXFHMDE73-6vnOm_sAO44vcn-rc1oUDztcRlVRtk8OXeo3adWie7c_nHZ0PqTWdmjjg-ZL_iMF1LT_q83YO4rfMPedmRMSKIYdLyNaU7ilRHgecs0vR0YYia8UlQ11_qB50/s320/IMG_1850.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286041917544210066" /></a><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**ELEMENT #2 - DARK CHOCOLATE MOUSSE</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 20 minutes</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Equipment:</span><br />Stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula.<br /><br />You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulée insert.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />2.5 Sheets gelatin or 5g / 1 + 1/4 Tsp powdered gelatin<br />1.5 oz (3 Tbsp / 40g) Granulated sugar<br />1 1/2 Tsp (10g) Glucose or thick corn syrup<br />0.5 oz (15g) Water<br />50g Egg yolks (about 3 medium)<br />6.2 oz (175g) Dark chocolate, coarsely chopped<br />1.5 Cups (350g) Heavy cream (35% fat content)<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Method:</span><br />1. Soften the gelatin in cold water (If using powdered gelatin, follow the directions on the package).<br />2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).<br />2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F/118°C. If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature).<br />2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.<br />2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.<br />3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.<br />4. Whip the remainder of cream until stiff.<br />5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of whipped cream to temper. Add the Pate a Bombe.<br />6. Add in the rest of the Whipped cream (220g) mixing gently with a spatula.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: I think one of our first missteps was with this element. Yeah, right around step #2b. Because when we added the sugar "syrup" to the egg yolks, the sugar hardened in clumps. So, no, there was no mixing of the two. In fact, to be honest, I dished the sugar clumps out with a spoon and tossed them! HA!</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**ELEMENT #3 - DARK CHOCOLATE GANACHE INSERT</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 10 minutes</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Equipment:</span><br />Pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.<br /><br />Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />1.75 oz (4 Tbsp / 50g) Granulated sugar<br />4.5oz (2/3 cup – 1 Tbsp/ 135g) Heavy cream (35% fat content)<br />5 oz (135g) Dark chocolate, finely chopped<br />3Tbsp + 1/2tsp (45g) Unsalted butter softened<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Method:</span><br />1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).<br />2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.<br />3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.<br />4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: no problems here, fortunately!!</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**ELEMENT #4 - PRALINE FEUILLETE (CRISP) INSERT</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 10 minutes<br /><br />Equipment:</span><br />Small saucepan, baking sheet (if you make lace crepes). Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).<br /><br />Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />3.5 oz (100g) Milk chocolate<br />1 2/3 Tbsp (25g) Unsalted butter<br />2 Tbsp (1 oz / 30g) Praline<br />2.1oz (60g) Rice Krispies or Corn Flakes or Special K<br /><span class="Apple-style-span" style="font-weight: bold;"><br />Method:</span><br />1. Melt the chocolate and butter in a double boiler.<br />2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.<br />3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: more problems here, Batman! We had neither praline nor Rice Krispies...but we did have some leftover candied slivered almonds. So we ground those up finely. Then we grabbed an individual box of sugary cereal from the school cafeteria and added that in. Hmmmm.....could that be why our praline turned out so hard that we couldn't cut through it when we went to slice the cake? Me thinks the recipe hosts could have been more specific as to the thickness they wanted. Oh, wait....I now see the recipe says this should resemble a "delicate" crisp. As in "Don't make it a quarter-inch thick, you dorks!" But just so you know, it looked and tasted great! HA!</span><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**ELEMENT #5 - VANILLA CRÈME BRULÉE INSERT</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 15 minutes + 1h infusing (unless you use vanilla extract) + 1h baking<br /><br />Equipment:</span><br />Small saucepan, mixing bowl, baking mold, wax paper<br /><br />The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />1/2 Cup (115g) Heavy cream (35% fat content)<br />1/2 Cup (115g) Whole milk<br />4 Medium-sized (72g) egg yolks<br />0.75 oz (2 Tbsp / 25g) Granulated sugar<br />1 Vanilla bean<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Method:</span><br />1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.<br />2. Whisk together the sugar and egg yolks (but do not beat until white).<br />3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.<br />4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center (You can bake it without a water bath since it is going to go inside the log - the aesthetics of it won't matter as much since it will be covered with other things - nonetheless it would be recommendable to use a water bath for the following reasons: you will get a much nicer mouth feel when it is done, you will be able to control its baking point and desired consistency much better - it bakes for such a long time that I fear it will get overdone without a water bath. Since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help).<br />5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: I'm not gonna lie to you. We decided to skip the crème brulée step. Too much bother for so little return, we reasoned. Yeah...we might have been wrong about that. Because the banana mousse we made instead seemingly disappeared! Only a tiny smidgen was to be found when we sliced the cake. (I'm thinking this was an act by the Daring Baker Fairy, teaching us to never, ever, skip a step in future challenges!)</span><br /><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);">ELEMENT #6 - DARK CHOCOLATE ICING</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Preparation time: 25 minutes (10 minutes if you don’t count softening the gelatin)<br /><br />Equipment:</span> <div>Small bowl, small saucepan.<br /><br />Because the icing gelifies quickly, you should make it at the last minute. For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />4g / 1/2 Tbsp Powdered gelatin or 2 sheets gelatin<br />1/4 Cup (60g) heavy cream (35 % fat content)<br />2.1 oz (5 Tbsp / 60g) Granulated sugar<br />1/4 Cup (50g) Water 1/3 Cup (30g) unsweetened cocoa powder<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Method:</span><br />1. Soften the gelatin in cold water for 15 minutes.<br />2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.<br />3. Add gelatin to the chocolate mixture. Mix well<br />4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.<br /><br /><span class="Apple-style-span" style="font-style: italic;">Note: the only problem here is that the recipe didn't make nearly enough to cover our log. We had to stop and make a second batch, just when we were ready to ice our frozen log. Pop! Back into the freezer with you, stat!</span><br /><br /><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);">**</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);">ASSEMBLING THE LOG</span><br /><br />1) Dacquoise<br />2) Mousse<br />3) Crème Brulée Insert<br />4) Mousse<br />5) Praline/Crisp Insert<br />6) Mousse<br />7) Ganache Insert<br /><br /><span class="Apple-style-span" style="font-style: italic;">Here are the assembly steps, accompanied by our photos:</span><div><br />A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEZoODqahyphenhyphenRN5cRbfkjxMTYzjDvDTfyX_DshU2RDjrF4qfV2jp1-wnZZj4RpgpVloDvGdPpWX1oh5rh4SSPkKduni-UrQUU0dgdH4WawYOpCVzf69j2GWTM6BqfXKB9F_9hlHl0YDUpo/s1600-h/IMG_1851.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEZoODqahyphenhyphenRN5cRbfkjxMTYzjDvDTfyX_DshU2RDjrF4qfV2jp1-wnZZj4RpgpVloDvGdPpWX1oh5rh4SSPkKduni-UrQUU0dgdH4WawYOpCVzf69j2GWTM6BqfXKB9F_9hlHl0YDUpo/s320/IMG_1851.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286044265262527394" /></a><br />B) Pipe one third of the Mousse component on the Dacquoise.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBCpYiZFW6LUa1X5D7EftMpNYMyZC5dMaRz3QgmAVV-pje6gbJSZOT1GyTAILiL9irm4T4jOclge9sArXhiVp6atUUk4jVv99bxJ2vmi0Ipx9av3f1pVMXGqgiR2QoNAJNoL1OjqSwGo/s1600-h/IMG_1854.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBCpYiZFW6LUa1X5D7EftMpNYMyZC5dMaRz3QgmAVV-pje6gbJSZOT1GyTAILiL9irm4T4jOclge9sArXhiVp6atUUk4jVv99bxJ2vmi0Ipx9av3f1pVMXGqgiR2QoNAJNoL1OjqSwGo/s320/IMG_1854.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286047472045229474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-QjNnV36k4rtegqQYSM5-lJKGavJMYi_hvo8Wivyujl1PnbCdWdcIrZgU52W93CsBRdtlaJ_Hu-k-v7Jj4cJg1tZHkiVWUunUBNrvl6iRkT-1Rxe-f3LrsYDiL3dtyEpcT7o-0rxJK4/s1600-h/IMG_1856.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-QjNnV36k4rtegqQYSM5-lJKGavJMYi_hvo8Wivyujl1PnbCdWdcIrZgU52W93CsBRdtlaJ_Hu-k-v7Jj4cJg1tZHkiVWUunUBNrvl6iRkT-1Rxe-f3LrsYDiL3dtyEpcT7o-0rxJK4/s320/IMG_1856.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286047477893496210" /></a><br />C) Take the Crème Brulée Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0TRKsHiKyS6lBMZn45nJNILiNrZ2kwjLQehmdTbZPp9reR9EYX0-Mik2wwVYEJQjAr6d1MEYaVJmZzZky3yo-PmfqFhU0Um3Yh4ejrFoRYUO2PqYlGrudhaOoHOJR_h1U3MEriLDDR8/s1600-h/IMG_1859.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0TRKsHiKyS6lBMZn45nJNILiNrZ2kwjLQehmdTbZPp9reR9EYX0-Mik2wwVYEJQjAr6d1MEYaVJmZzZky3yo-PmfqFhU0Um3Yh4ejrFoRYUO2PqYlGrudhaOoHOJR_h1U3MEriLDDR8/s320/IMG_1859.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286048009668121666" /></a><br />D) Pipe second third of the Mousse component around and on top of the Crème Brulée Insert.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BsLQLx184s4yEZ6H0JjLwH3BdHxqE7EMyCSVKu3S9hNcLeBFil9xFHZPcCePWXr3coT9UMTWGLN64Zy-aZ2flHRQb2F4iHCLrkoj4OVPk-hjRIA-R4zVgBkwzdWdIYfi6-hpBzC6aI0/s1600-h/IMG_1860.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BsLQLx184s4yEZ6H0JjLwH3BdHxqE7EMyCSVKu3S9hNcLeBFil9xFHZPcCePWXr3coT9UMTWGLN64Zy-aZ2flHRQb2F4iHCLrkoj4OVPk-hjRIA-R4zVgBkwzdWdIYfi6-hpBzC6aI0/s320/IMG_1860.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286048010701359650" /></a><br />E) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEZoODqahyphenhyphenRN5cRbfkjxMTYzjDvDTfyX_DshU2RDjrF4qfV2jp1-wnZZj4RpgpVloDvGdPpWX1oh5rh4SSPkKduni-UrQUU0dgdH4WawYOpCVzf69j2GWTM6BqfXKB9F_9hlHl0YDUpo/s1600-h/IMG_1851.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEZoODqahyphenhyphenRN5cRbfkjxMTYzjDvDTfyX_DshU2RDjrF4qfV2jp1-wnZZj4RpgpVloDvGdPpWX1oh5rh4SSPkKduni-UrQUU0dgdH4WawYOpCVzf69j2GWTM6BqfXKB9F_9hlHl0YDUpo/s320/IMG_1851.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286044265262527394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq6r2LapDiRQcOtDL-b97cSGZBhfnybxh8Nov_nFsdSbwRUDsOMIfIB3lTTkGJV3i89DBXndVGmpV7hk9ieS-798A7cEg1HgQpYaLA4TFBmOGGhBYJOeqAAEPAcJB1bh50zo_v6XUeMU/s1600-h/IMG_1857.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq6r2LapDiRQcOtDL-b97cSGZBhfnybxh8Nov_nFsdSbwRUDsOMIfIB3lTTkGJV3i89DBXndVGmpV7hk9ieS-798A7cEg1HgQpYaLA4TFBmOGGhBYJOeqAAEPAcJB1bh50zo_v6XUeMU/s320/IMG_1857.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286049545934165842" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNWt-2EvmTsI6RhDBVoYTyR8Q2Z1UPXkMSxzCSE8HHGT7mv2mzyOk1u2McS_1GpXYPlh0psO4Wk15Ml6CnmNr2msW0qWGktNyxyuoOax67gClFICDM4tqLacBhRiFL62chSW6Hamy_Rk/s1600-h/IMG_1858.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNWt-2EvmTsI6RhDBVoYTyR8Q2Z1UPXkMSxzCSE8HHGT7mv2mzyOk1u2McS_1GpXYPlh0psO4Wk15Ml6CnmNr2msW0qWGktNyxyuoOax67gClFICDM4tqLacBhRiFL62chSW6Hamy_Rk/s320/IMG_1858.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286049549229842242" /></a><br />F) Pipe the last third of the Mousse component on top of the Praline Insert.</div><div><br />G) Freeze for a few hours to set. Take out of the freezer.</div><div><br />H) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top. <span class="Apple-style-span" style="font-style: italic;">(Note: oops! we were supposed to pipe the ganache!)</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAih0uUYA-8LCDM6KAq2Qe9b_HiXjevVbaXOdO7vPkJfy8Zy1Z6vawf4pSemwYT7Mr_DmJXPT5D2jAml1sI64CgKdprCaH0ylHDWhVeK1ZNJhijPawb80V7pWE2rJvlh0Hlm0dYgaLrsA/s1600-h/IMG_1862.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAih0uUYA-8LCDM6KAq2Qe9b_HiXjevVbaXOdO7vPkJfy8Zy1Z6vawf4pSemwYT7Mr_DmJXPT5D2jAml1sI64CgKdprCaH0ylHDWhVeK1ZNJhijPawb80V7pWE2rJvlh0Hlm0dYgaLrsA/s320/IMG_1862.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286050090518205330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUS15PZCvf6zfQvT0xUDdQhZsPtpynJGMj4FaWgJcuSHVIm2hb5TCoO6nBqjGxnZtuBxJMaNmiaFQrJ7ZI1U-_Its17Ral16Bre2-rlgxR0EjVKf564HI1lxeYshYeu9-6-XIN6bKEeY/s1600-h/IMG_1863.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUS15PZCvf6zfQvT0xUDdQhZsPtpynJGMj4FaWgJcuSHVIm2hb5TCoO6nBqjGxnZtuBxJMaNmiaFQrJ7ZI1U-_Its17Ral16Bre2-rlgxR0EjVKf564HI1lxeYshYeu9-6-XIN6bKEeY/s320/IMG_1863.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286050082624034562" /></a><br />I) Close with the last strip of Dacquoise.<span class="Apple-style-span" style="font-style: italic;"> (Note: we surrounded ours with extra mousse.)</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WNu65Hfb_k4Yrt6QTlioTH01fGspfk7w5lybRIxsjGwS0fLUQWB0Ea5-yFB69LaoYMW2MDilI6NIB_Sq0kQqwd1aibr_qDkxVs4egSq2ZsGxDPXkaCxeGdgLxlYEAv7h9W5sje8cdXI/s1600-h/IMG_1864.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WNu65Hfb_k4Yrt6QTlioTH01fGspfk7w5lybRIxsjGwS0fLUQWB0Ea5-yFB69LaoYMW2MDilI6NIB_Sq0kQqwd1aibr_qDkxVs4egSq2ZsGxDPXkaCxeGdgLxlYEAv7h9W5sje8cdXI/s320/IMG_1864.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286050628159211394" /></a></div><div><br /></div><div>J) Freeze until the next day.<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">The next day (or, in our case, two days later!):</span></div><div><br />1. Unmold the cake/log and set on a wire rack over a shallow pan.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3X30N0-EHZ3wVAtY09rMtrgEErlc_wPS62JW7o0tF4PyNO6WTlcR7UGCpXlLyrdCuuyXKtSmPFfrEc6svNBV2P17FEBcCqCJ5Nx8MyKfdr3hjhBNIo45mfWJAdefssfNH5xcBECxPU4E/s1600-h/IMG_1879.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3X30N0-EHZ3wVAtY09rMtrgEErlc_wPS62JW7o0tF4PyNO6WTlcR7UGCpXlLyrdCuuyXKtSmPFfrEc6svNBV2P17FEBcCqCJ5Nx8MyKfdr3hjhBNIo45mfWJAdefssfNH5xcBECxPU4E/s320/IMG_1879.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286050985243619058" /></a><br />2. Cover the cake with the icing. (<span class="Apple-style-span" style="font-style: italic;">Note: yeah, this is where we really made a boo-boo. The icing had cooled just enough that when we tried to pour it over the frozen log, the icing set. Yuck!)</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLplGP8S_1sHfFbpl3fSQzFCNELiPH98SgvYPpLkfuGGhPIG3EOy_wiDMaLswe4yWoCAoYY8YCNWi8nvFzrYhLpxcpgGaF8Kt9UQaT1GjPrhNcNhpXRzruLhjp-sR2iohpBJb14Meb-w/s1600-h/IMG_1881.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLplGP8S_1sHfFbpl3fSQzFCNELiPH98SgvYPpLkfuGGhPIG3EOy_wiDMaLswe4yWoCAoYY8YCNWi8nvFzrYhLpxcpgGaF8Kt9UQaT1GjPrhNcNhpXRzruLhjp-sR2iohpBJb14Meb-w/s320/IMG_1881.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286051307683495906" /></a><br /><span class="Apple-style-span" style="font-style: italic;">So we hurried back to the stove to make another batch (a double this time!). But then we obviously didn't let it cool enough, because when we poured it onto the log, it began melting the log. "I'm melting! I'm melting!"</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguN4HiMS0KJ8K6xx5-cGBTV3H7IVo8NFc6_op9L2r1UtDxxJgKEFoC1KbvHldfuzM6wVnujV1IP23ufUZKfzHNVh3Oe5zMFN_xAumDpexxcq1C8gxgXf8FfIoYBFuayt9aK81Lne6nDA/s1600-h/IMG_1889.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguN4HiMS0KJ8K6xx5-cGBTV3H7IVo8NFc6_op9L2r1UtDxxJgKEFoC1KbvHldfuzM6wVnujV1IP23ufUZKfzHNVh3Oe5zMFN_xAumDpexxcq1C8gxgXf8FfIoYBFuayt9aK81Lne6nDA/s320/IMG_1889.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286051309486239106" /></a><br />3. <span class="Apple-style-span" style="font-style: italic;">Next you're supposed to decorate the still-frozen log....but we lost heart after watching it start to pool away. So we decided to cut our losses and cut the log to see how the layers looked. As you can see, they're decidedly unappetizing! Thus, our pronouncement of, <span class="Apple-style-span" style="color: rgb(51, 51, 255);">"We've created a turd log!"</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTE_rXLFPcaHvudCI6zJgdqqL9Wc5w_30l8BwuR-TS8pYLdrJ_bWh4LquhUIjRNDhdfVKgeslly1PE3SmxbMVZFPStpvoVZoLyEyVCPjFQ9zSnJ2F22jXaeKyoLJQBkHyxhvWQVocHcY/s1600-h/IMG_1895.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTE_rXLFPcaHvudCI6zJgdqqL9Wc5w_30l8BwuR-TS8pYLdrJ_bWh4LquhUIjRNDhdfVKgeslly1PE3SmxbMVZFPStpvoVZoLyEyVCPjFQ9zSnJ2F22jXaeKyoLJQBkHyxhvWQVocHcY/s320/IMG_1895.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5286052534071695042" /></a><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Oh, well! The experience wasn't a total wash: we DID learn to make Dacquoise, for one thing. HA! And we learned a bit about layering different textures, and especially about being mindful of thicknesses. All good stuff. </span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Too, as our challenge hosts reminded our group of courageous bakers, "the spirit of the group is to try new things and to stretch your baking limits, trying it and challenging yourself is what matters, not whether you had a perfect outcome or loved the taste of the outcome (although the taste thing would obviously be preferable)."</span><br /><br /><span class="Apple-style-span" style="font-style: italic;">Ummm....yeah. But when you're dealing with a recipe this expensive, it would be great to see it turn out. ;-)</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;">Don't worry, I'm still gonna show you some eye candy!!!</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">If you want to see this dessert in a perfect form, jump onto the</span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"> </span></span></span><a href="http://saffronandblueberry.blogspot.com/2008/12/hosting-daring-bakers-december.html"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Saffron & Blueberry</span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"> </span></span></span></a><span class="Apple-style-span" style="color: rgb(51, 51, 255);">(this month's hosts) blog. </span>Their yule log is gosh-darn beautiful, though I will make one observation: their "dark chocolate" mousse insert looks decidedly like vanilla, and their "creme brulee" insert looks like it's made with chocolate. Perhaps they switched things up???</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Here are some links to other Daring Baker bloggers who had more success with this month's challenge. </span>You'll learn a lot if you take the time to read their comments. ;-)</div><div><br /></div><div><a href="http://ovenready-kelly.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Oven Ready</span></span></a></div><div><a href="http://bittersweetblog.wordpress.com/2008/12/28/try-it-yule-like-it/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Bitter Sweet</span></span></a></div><div><a href="http://madcapcupcake.wordpress.com/2008/12/29/traditional-french-yule-log-vegan/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Madcap Cupcake</span></span></a></div><div><a href="http://lifeaftergluten.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Life After Gluten</span></span></a><br /><br />NOW you're drooling, right?!!!</div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com10tag:blogger.com,1999:blog-337777527453581734.post-36083509993402090262008-12-20T10:37:00.001-08:002009-02-12T17:04:51.451-08:00Baking Class Project - Plated DessertThe big project for our last baking class of the semester was to produce a plated dessert. <div><br /></div><div>Requirements: a main dessert component, two sauces, a produced garnish, and any number of additional garnishes (such as fruit). Taste was important, as were technique and plate set up. </div><div><br /></div><div>For our presentation, we had to plate up four of our dessert in front of everyone. Chef said it was a good lesson in working under pressure. RIGHT!<br /><div><br /></div><div>Here is a photo montage of some of the produced desserts.</div><br />By AmberRose:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWUq-NGxHt5NlSnWqTLj5SLsGt7fms7hF73kfzQ4TAJhYollPCVB2illQCGUSwBoqjGoEPieCzzAzs2tQhmIH971rg49zCGpDdrTVMDRdm4FedsnrL-KJBU4IdFvb_MEO0hqPuDAgeTE/s1600-h/IMG_1777.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWUq-NGxHt5NlSnWqTLj5SLsGt7fms7hF73kfzQ4TAJhYollPCVB2illQCGUSwBoqjGoEPieCzzAzs2tQhmIH971rg49zCGpDdrTVMDRdm4FedsnrL-KJBU4IdFvb_MEO0hqPuDAgeTE/s320/IMG_1777.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281944762674213330" /></a><br />By Rami:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAL9ITL_DPS7ORre3j4I36hhVsLR4CUZF7Fkxy423CXOPYrnU3ADVDyCcJaCMdIIIw6odxcKSU5KKAluJ2kAA1E2VJf-yI_JudYqATn2EkCKNdtZUzBH_iZD5tvVMDDWZf-0LRPRcxM3k/s1600-h/IMG_1781.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAL9ITL_DPS7ORre3j4I36hhVsLR4CUZF7Fkxy423CXOPYrnU3ADVDyCcJaCMdIIIw6odxcKSU5KKAluJ2kAA1E2VJf-yI_JudYqATn2EkCKNdtZUzBH_iZD5tvVMDDWZf-0LRPRcxM3k/s320/IMG_1781.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281944753064064434" /></a><br />By Grace:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkysbQ94m6PGrPEXBxP_Pq0SlYhPvjCwemL7RniIWmmU0NDlRPmURV82FdE6nbBnB0-TSB-umYVxeC7VeX1880ef0ATjo4S7LsrNERj_8ycNb-FhZ0H7Rj_vTu5UZug5_vrGvQnVsBJPc/s1600-h/IMG_1908.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkysbQ94m6PGrPEXBxP_Pq0SlYhPvjCwemL7RniIWmmU0NDlRPmURV82FdE6nbBnB0-TSB-umYVxeC7VeX1880ef0ATjo4S7LsrNERj_8ycNb-FhZ0H7Rj_vTu5UZug5_vrGvQnVsBJPc/s320/IMG_1908.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281944750272957570" /></a><br />By Natalie:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99Ul_jTs26_eaSNYRMOYMV1unCVfgz6W8pq2Q5VB-4Ix716wbOBRCzSDYNbAoOcQAU3zkpv58N4ostgP_aa6pPPDiiGqmA6kAg5NExorQCON53WZH6fqHjNAaw7l1mywck004uedIrjw/s1600-h/IMG_1923.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99Ul_jTs26_eaSNYRMOYMV1unCVfgz6W8pq2Q5VB-4Ix716wbOBRCzSDYNbAoOcQAU3zkpv58N4ostgP_aa6pPPDiiGqmA6kAg5NExorQCON53WZH6fqHjNAaw7l1mywck004uedIrjw/s320/IMG_1923.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281944745843160898" /></a><br />By Ali:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_c9wx-zLtZc2wY7cNDjENfcjnFmjedDe57eajyvxO53mSqJIH6JywVuAWiaKi_FhoXE_FaHbmDYk-F0FdRKjKPI0oVGnILOvbOK_h3HBxHF3OH8cSGjYa9atLGC1K88hwyluEqZZyBA/s1600-h/PB251307.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_c9wx-zLtZc2wY7cNDjENfcjnFmjedDe57eajyvxO53mSqJIH6JywVuAWiaKi_FhoXE_FaHbmDYk-F0FdRKjKPI0oVGnILOvbOK_h3HBxHF3OH8cSGjYa9atLGC1K88hwyluEqZZyBA/s320/PB251307.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281947681519710642" /></a><br />By Amanda:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7rhXd51_XDi54n8Yd-3Un_w8vbzbuDZlM_f8ccdtaVZhQtIU5kSVuFCrKouJSrNHjPvA6SIOrDXA73FhvimkbIOHMWSB-bqhraTX4Jxd21MGYLffDDyWN7O6KC0mEy98UK2D1GQ30sU/s1600-h/amanda's+dessert2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7rhXd51_XDi54n8Yd-3Un_w8vbzbuDZlM_f8ccdtaVZhQtIU5kSVuFCrKouJSrNHjPvA6SIOrDXA73FhvimkbIOHMWSB-bqhraTX4Jxd21MGYLffDDyWN7O6KC0mEy98UK2D1GQ30sU/s320/amanda's+dessert2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5282384171725001090" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlCpO6NN4K7_YGAMYSvFCkhVqpMtki2sSA1W9XywdYPVSAuEPJe0JPlF8MxvmBl9RjbIRSW3K6Id9QRDuJsNWvTWsgcmgHck_tB8slhgVJN35Qu-KqWUJhgogvFtORXNAoVVXyEeKpzI/s1600-h/dessert+014.jpg" style="text-decoration: none;"></a>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com1tag:blogger.com,1999:blog-337777527453581734.post-57106509224501492192008-12-17T13:43:00.000-08:002008-12-17T15:36:37.173-08:00Petits Fours, Anyone?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGHa-35nlHNiCRLlKRrc2vFyoo6g070M07aGUsTxht89_pWgWHvPOY-03EAf46RaN16zTOvl3KfiRzFs1iNytFAJ9nHCugoy-VXFrFYEvsga_bd8NjyRipaNRTMMxS62MdSzvAV-a1Z8/s1600-h/IMG_1746.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGHa-35nlHNiCRLlKRrc2vFyoo6g070M07aGUsTxht89_pWgWHvPOY-03EAf46RaN16zTOvl3KfiRzFs1iNytFAJ9nHCugoy-VXFrFYEvsga_bd8NjyRipaNRTMMxS62MdSzvAV-a1Z8/s320/IMG_1746.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280887820229127490" /></a><br />I can remember, as a child, being offered a petits fours -- one of those fondant-coated nibbles of cake made to be eaten in one or two bites.<div><br /></div><div>I put the entire square in my mouth because the icing looked so yummy ... and then proceeded to spit the entire mouthful right back out because I found the taste -- and smell -- of marzipan (almond paste) to be revolting. Right up there with mushrooms and green peas! And Beef Stroganoff. Gag me.<div><div><br /></div><div>So I was not overly enthusiastic when Chef told me to make a tray of petits fours in baking class. </div><div><br /></div><div>That is, until I took a tentative bite of my finished product and found -- to my amazement! -- that I now find marizpan quite delectable! (Mushrooms and green peas are okay now, too.)</div><div><br /></div><div>However, I will probably never make petits fours again -- unless I'm forced to. Because I HATE working with fondant!!! (Look, Ma, my baking classes did teach me something important!)</div><div><br /></div><div>Too, the little treats are labor intensive. Because before you FINALLY get to the fondant stage, you must bake up three half-sheet pans of cake (choose a firm, close-grained cake), which you then spread with a THIN layer of flavoring (such as raspberry preserves). To the top layer of your tower of cake, you then finish up with a thin layer of marzipan. </div><div><br /></div><div>(Yes, making the marzipan by blending almond paste with corn syrup and powdered sugar in an electric mixer adds yet another step!)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORyxt4HG2qixl-3_GErrGAfzQGdBrn2yLzTnP_-0jg2GkHXUv6NNyQobeaEtQYuXJau4lMkdVW0_xtZccT1hrongjT8oXzaoPY0yAqVE5LdgDx7baUynpQktIRApSw3XSthnxrkBe8wI/s1600-h/IMG_1722.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORyxt4HG2qixl-3_GErrGAfzQGdBrn2yLzTnP_-0jg2GkHXUv6NNyQobeaEtQYuXJau4lMkdVW0_xtZccT1hrongjT8oXzaoPY0yAqVE5LdgDx7baUynpQktIRApSw3XSthnxrkBe8wI/s320/IMG_1722.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280878852936340322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7-Mu0A2ZYP6wYgsJu-vlvrY9p7ndYWBrmBDHHkXMXbIALSS9aiDTcry8sq6Lx76LHnCwMvaGBWkQwl0pegcbBZn73tpfbJHz23ioZ5I4g_Rvwjq2QTrYXOmfSUFbkIi9tqRSZ8LE7tM/s1600-h/IMG_1724.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7-Mu0A2ZYP6wYgsJu-vlvrY9p7ndYWBrmBDHHkXMXbIALSS9aiDTcry8sq6Lx76LHnCwMvaGBWkQwl0pegcbBZn73tpfbJHz23ioZ5I4g_Rvwjq2QTrYXOmfSUFbkIi9tqRSZ8LE7tM/s320/IMG_1724.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280878855496534770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgPx3DJ4omAVH78HrFEuN1ULfCGee_1T6dR8S_uJtCld_qd5BvK1YDYbyIlBkcuj1g2Sd7HQD2Lw51BXsXB6FeZwmNU3dn_POJOgNYViumz8v0TrDIgIHhUQNZvgBVVq7dLdURuaPz1I/s1600-h/IMG_1732.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgPx3DJ4omAVH78HrFEuN1ULfCGee_1T6dR8S_uJtCld_qd5BvK1YDYbyIlBkcuj1g2Sd7HQD2Lw51BXsXB6FeZwmNU3dn_POJOgNYViumz8v0TrDIgIHhUQNZvgBVVq7dLdURuaPz1I/s320/IMG_1732.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280878862936063586" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw5pArCFVlAf3PcR6tLqMYDmqxcwO7Jm1B3weg9rqvVITwHLIlG8xDzQgYCGlgM3jWeIDRIpAmmOHJSQVZGyQxYDw-fju71kCASivS3BGk1obF5YAGttxfGwiha5L51i4jU5hkOS6cSE/s1600-h/IMG_1733.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw5pArCFVlAf3PcR6tLqMYDmqxcwO7Jm1B3weg9rqvVITwHLIlG8xDzQgYCGlgM3jWeIDRIpAmmOHJSQVZGyQxYDw-fju71kCASivS3BGk1obF5YAGttxfGwiha5L51i4jU5hkOS6cSE/s320/IMG_1733.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280878867853399858" /></a><br /></div><div>After the cake layers are assembled, you will need to wrap the cake, right on the sheet pan, in plastic and put it in the freezer to firm up. Doing so allows you to easily and neatly cut the cake into strips, and then into small squares or diamonds, as pictured below. Or you can use a cookie cutter to make circles, though you'll end up wasting a good bit of cake.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfI-hIaTuDoDt5KKPrjGsf14c3xfqlXIoMLwuVirDWRNgznx7vfdSA1O9JZOioNNKIiYJU1JdsFZLqnYN_5QJvNGjA0-JAyCz7TxPKvMTw259JAh560PmnSQvX-RzE7tvxPbUZ9h3RH38/s1600-h/IMG_1721.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfI-hIaTuDoDt5KKPrjGsf14c3xfqlXIoMLwuVirDWRNgznx7vfdSA1O9JZOioNNKIiYJU1JdsFZLqnYN_5QJvNGjA0-JAyCz7TxPKvMTw259JAh560PmnSQvX-RzE7tvxPbUZ9h3RH38/s320/IMG_1721.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280885203421837298" /></a><br /></div><div>Now comes the part I hate: messing with the fondant. ;-(</div><div><br /></div><div>In class, we get fondant in big, white blocks. Which means that it's super fresh and soft when first opened, but quickly turns hard after students get lazy about closing its protective plastic bag. So yeah, I was hacking away at the hard block, trying to free enough to coat my little nibbles. </div><div><br /></div><div>Chef, ever watchful of an opportunity to slip in a lesson on profit and loss, pronounced the fondant "still good" and that it just needed to be "briefly rehydrated" by soaking it in a bowl of warm water, as shown below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KWt0kZKVxD_1ajgfgKUlJiphYl3yNerZFr0jZZz1ivRLeTGmcElLCvIJiGlbmKU7q3UVz9a6p6-KTQVj5p20oVrCxbKeV2Wm-kNXNBtyNACikQlcrBhAffdB6QvcpbFUANjQ_5gqqfM/s1600-h/IMG_1725.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KWt0kZKVxD_1ajgfgKUlJiphYl3yNerZFr0jZZz1ivRLeTGmcElLCvIJiGlbmKU7q3UVz9a6p6-KTQVj5p20oVrCxbKeV2Wm-kNXNBtyNACikQlcrBhAffdB6QvcpbFUANjQ_5gqqfM/s320/IMG_1725.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280882310318682850" /></a><br />As the photo clearly shows, fondant (which is technically defined as "icing made from boiled sugar syrup that is agitated so that it crystalizes into a mass of teeny, tiny white crystals") is thick stuff. Which is why you must warm it over a double broiler (we use stainless steel bowls placed atop pots of steaming water), adding water to thin it to the consistency you need. </div><div><br /></div><div>Chef has us use our hand, rather than a spatula, when warming fondant, so that we can easily test the warmth and thickness. Tip: When the fondant thinly streams down your gloved fingertips, it's ready. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu_FVmtWnQrz5O7uA3M-Rp6ShnFHr-Lff9bLSq30HGpvocHnLhtd6JtUF-Hm3qAVTTuSPSt0D-2UEUOd4RuOf2bGHub3RZP6jVzvxxdjx7BrGN9LbdPzv-iXPnPyAK9RGhXpOgBlGsAo/s1600-h/IMG_1738.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu_FVmtWnQrz5O7uA3M-Rp6ShnFHr-Lff9bLSq30HGpvocHnLhtd6JtUF-Hm3qAVTTuSPSt0D-2UEUOd4RuOf2bGHub3RZP6jVzvxxdjx7BrGN9LbdPzv-iXPnPyAK9RGhXpOgBlGsAo/s320/IMG_1738.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280883742621990370" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAQc0ZHkr6tT88TaKedTkfbV95knjJzbc4oiPkD4zJLgdPo0uauHAw3T6k2x-2wLAjSD3eVnqh5KZw5Q-OwUQxlHt7RX934ZpncseiHPEXTkDt1-MquVLJXnbHP3_5DcDG6CQbCS1_Gg/s1600-h/IMG_1735.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAQc0ZHkr6tT88TaKedTkfbV95knjJzbc4oiPkD4zJLgdPo0uauHAw3T6k2x-2wLAjSD3eVnqh5KZw5Q-OwUQxlHt7RX934ZpncseiHPEXTkDt1-MquVLJXnbHP3_5DcDG6CQbCS1_Gg/s320/IMG_1735.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280883745267976674" /></a><br />If the fondant is not thin enough (which it is NOT in the photo above!), you won't be able to easily pour it over the top and down the sides of each petits fours. </div><div><br /></div><div>In the next photo, Chef demos (the dude LOVES to demo stuff, God love him!) how to use a ladle to apply the fondant. Hurry, hurry, the fondant is cooling!! </div><div><br /></div><div>Notice that Chef has placed the petits fours on a cooling rack positioned atop a sheet pan. And that he didn't line the sheet pan with parchment paper. Can you figure out why?</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZWASfgNk-VYHYHLyy5RhPe_3qvXa4DdCMB4JDEQxW48ahJL2KBrrYxO6tF497ApTxmoQP8Em-nAlasEJsQjxdyaZaFQi28OpfJfJTaoR5kTcEuVM5cAXm5_9MLoVMiJxvofWCeKG4g/s1600-h/IMG_1739.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZWASfgNk-VYHYHLyy5RhPe_3qvXa4DdCMB4JDEQxW48ahJL2KBrrYxO6tF497ApTxmoQP8Em-nAlasEJsQjxdyaZaFQi28OpfJfJTaoR5kTcEuVM5cAXm5_9MLoVMiJxvofWCeKG4g/s320/IMG_1739.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280881271666889778" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjDj5peGaUYcd4jSCLu_bWQbxCNgDcMrNIbJH8yxX8pc4XWJtzYeXMuVyWfnOYxWKyAeaM0d4q8E0F7CZHdnFe2zt4UGenLmwO005XI7oQTEukFZCHCbfL75FDwlgsJLEIoTV7QQioXg/s1600-h/IMG_1740.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjDj5peGaUYcd4jSCLu_bWQbxCNgDcMrNIbJH8yxX8pc4XWJtzYeXMuVyWfnOYxWKyAeaM0d4q8E0F7CZHdnFe2zt4UGenLmwO005XI7oQTEukFZCHCbfL75FDwlgsJLEIoTV7QQioXg/s320/IMG_1740.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5280888024024293202" /></a><br />If you guessed it's because you reuse the fondant that pools on the tray, get yourself a cookie. (If you added parchment paper, you'd just make a big mess trying to scrape it off the paper.)</div><div><br /></div><div>I guess if your bakery is lax about expenses, you could just toss the pooled fondant. But for the rest of us Joe Blow Bakers watching the bottom line, it's time to pull out our trusty offset spatulas and get to scraping. ;-)</div><div><br /></div><div>The recycled fondant can be reheated again .... and again .... and again(!) until all of your petits fours are coated. Just remember that each time you warm the fondant, you will probably need to thin it with water.</div><div><br /></div><div>We're almost done, folks! Stay with me! ;-)</div><div><br />After the fondant has set up, use a paring knife or offset spatula to carefully lift the petits fours from the sugary rack and onto decorative paper cups. Add a bit of melted chocolate (via a small piping bag made from parchment paper) to the top of each one, and you end up with a darn attractive little nibble to share -- or eat yourself.<br /><br />JUST DON'T EAT TOO MANY, OR PAY THE CONSEQUENCES!!! (Yes, Junior, there really is such a thing as a fondant high!)</div><div><br /></div><div><br /></div><div>Bonus quiz question: what does "petits four" mean in French?</div><div>a. "tiny potato"</div><div>b. "small oven"</div><div><br /></div><div>or </div><div><br /></div><div>c. "enough for the masses"</div><div><br /></div><div>---ready? </div><div><br /></div><div>---ready?</div><div><br /></div><div><br /></div><div>----THE ANSWER IS:</div><div><br /></div><div><br /></div><div>b. "small oven." </div><div><br /></div><div>Get it right? GO GET YOURSELF ANOTHER COOKIE! ;-)</div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-23007680989023921052008-12-05T13:43:00.000-08:002008-12-06T12:15:24.976-08:00Class Gingerbread Houses<span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Yeah, baby, my camera is fixed! </span></span><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">So here's a visual treat: a sampling of the gingerbread houses created by students in my baking class.</span></span> Just so you know, the class assignment proved two things. One: that I have next to no artistic skill. And two: some of the peeps in my class are so creative it's sickening. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">((I've been trying to figure out why God didn't grace me with more artistic talent. Here's what I've decided: Back when God made me, He asked, "Who wants to make art?" Unfortunately, I heard "Who wants to fart?" and I cried, "Not me! No way!"))</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">But I digress.....</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">First up: Christmas Hawaii-style by Amber Rose</span></span>. </div><div>Love it! All that's missing is an accompanying recording of Elvis crooning about being blue at Christmas. ;-)</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs19p07bgzVq-xM-S1SL6pKERDq_Dj6C74xIRNfh_noV5pbjLprp88RJAR4s2eoPkLeS2LASauCzfLeURg8UiYSPI40mIad2a4vHEJtOs67KvTr9xYEiHCJONGqojantOMAPcLboKPXa8/s1600-h/IMG_1750.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs19p07bgzVq-xM-S1SL6pKERDq_Dj6C74xIRNfh_noV5pbjLprp88RJAR4s2eoPkLeS2LASauCzfLeURg8UiYSPI40mIad2a4vHEJtOs67KvTr9xYEiHCJONGqojantOMAPcLboKPXa8/s320/IMG_1750.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276426534785152994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEJocyrYomiuuS_suTHkEVin7HUJaunixJBzgXh9Vr3undO0Ztpaf4K6tSaD8mRrCpSkbUEd3_7RkmW0o54AEqw8a0GFNqZycosfX1iYSUfrCWbwiTonpXk7k2uPset_Btj9tJvT1Dlo/s1600-h/IMG_1704.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEJocyrYomiuuS_suTHkEVin7HUJaunixJBzgXh9Vr3undO0Ztpaf4K6tSaD8mRrCpSkbUEd3_7RkmW0o54AEqw8a0GFNqZycosfX1iYSUfrCWbwiTonpXk7k2uPset_Btj9tJvT1Dlo/s320/IMG_1704.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276428115654856674" /></a></div><div><br /></div><div>Some close up shots of Amber's detail work:<br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgV3rl7VNRSs5PKE4vxF0U4LKaRY3WPOdDKO67s3WMB2W4WJEs4rZ_Ok9zKGVcyH-rEB72jaUHdJpFFyAsD5W5v6WUKESOVX4F-JonIyT6IpKWf7Yg7cJBVD7b9_pTd0qAehk3fj8k-g/s1600-h/IMG_1703.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgV3rl7VNRSs5PKE4vxF0U4LKaRY3WPOdDKO67s3WMB2W4WJEs4rZ_Ok9zKGVcyH-rEB72jaUHdJpFFyAsD5W5v6WUKESOVX4F-JonIyT6IpKWf7Yg7cJBVD7b9_pTd0qAehk3fj8k-g/s320/IMG_1703.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276427659092499170" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qALu32zZEHXyXyQa2Nqe8MNNpLenVxb6764Y4lJSSfAhzU9ste0P-JaDA_FjHi-UGN9YXDrnHthgNlEYI9-7xv7qk9z2SgqmbAQGTZdZByryhBElIVtZ-HJBBt1uXUCHyh6433v-NYI/s1600-h/IMG_1702.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qALu32zZEHXyXyQa2Nqe8MNNpLenVxb6764Y4lJSSfAhzU9ste0P-JaDA_FjHi-UGN9YXDrnHthgNlEYI9-7xv7qk9z2SgqmbAQGTZdZByryhBElIVtZ-HJBBt1uXUCHyh6433v-NYI/s320/IMG_1702.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276427656988608770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4aGtBqH2z7MxX1KsV5ZdYeVDnK0bGFTUDlFvRLeecRG2EyVQHa9IkNFmvFemQF7dP0wqJko-xXfHmHimk-iInSlBO5kqHRvfqKS5x_ZgAiQ5NEorHLEhNP44rElJFBp2Bu425PR22D4/s1600-h/IMG_1753.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4aGtBqH2z7MxX1KsV5ZdYeVDnK0bGFTUDlFvRLeecRG2EyVQHa9IkNFmvFemQF7dP0wqJko-xXfHmHimk-iInSlBO5kqHRvfqKS5x_ZgAiQ5NEorHLEhNP44rElJFBp2Bu425PR22D4/s320/IMG_1753.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276427655013671874" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJJTgbHUb9JTPbq6NFZyRsbM4W_WcyTs_iSVEXeaiGkVvHvAwAZlNXLCsTwsEYE6o_a04iYlz8yXkBSZ6BwNGL4W-GaJ2FSaDbCOx-aqkrCoKfG-YxlZgobYCCkGocBjynoMKbR-KjzA/s1600-h/IMG_1710.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJJTgbHUb9JTPbq6NFZyRsbM4W_WcyTs_iSVEXeaiGkVvHvAwAZlNXLCsTwsEYE6o_a04iYlz8yXkBSZ6BwNGL4W-GaJ2FSaDbCOx-aqkrCoKfG-YxlZgobYCCkGocBjynoMKbR-KjzA/s320/IMG_1710.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276428115006669986" /></a><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-weight: bold; ">Next up: the masterpiece by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rami</span>, based on <span class="Apple-style-span" style="font-style: italic;">The Nightmare Before Christmas</span></span></span>. <br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rami's</span> handwork is exceptional. Everyone was in awe of her natural skill and passion. (Rami was overheard to say, "I would love to sit and do this aaaallllll day!!!!")</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYaZ_L4Ygw-3zi822RbLVlH1GP1azaYu0PjSivJu0VNzogvpLabJQjyhRZqVxl5WxB3OIznKs0GEOThgfp7aHycHmGB8H0iT1aJomnX2ZpCqNHyY4t14TcM47n-uIt663shc3W-xmIqk/s1600-h/IMG_1669.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYaZ_L4Ygw-3zi822RbLVlH1GP1azaYu0PjSivJu0VNzogvpLabJQjyhRZqVxl5WxB3OIznKs0GEOThgfp7aHycHmGB8H0iT1aJomnX2ZpCqNHyY4t14TcM47n-uIt663shc3W-xmIqk/s320/IMG_1669.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276429583268084002" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbxQzzpjzvjTncx3dAEo0ZhByJ3E6M4Si3tfwv5uHw3V6kz16HRFMr0CVP_VVh2-C6Rjq6Waz-WvRxwS_4_O7tV3IhZP-PQG3U5l47BuYCgLmPmrB3oFc6vc2xbRe6mPwHo7vCupSUEI/s1600-h/IMG_1656.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbxQzzpjzvjTncx3dAEo0ZhByJ3E6M4Si3tfwv5uHw3V6kz16HRFMr0CVP_VVh2-C6Rjq6Waz-WvRxwS_4_O7tV3IhZP-PQG3U5l47BuYCgLmPmrB3oFc6vc2xbRe6mPwHo7vCupSUEI/s320/IMG_1656.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276429585183851490" /></a><br />Some close up shots. Notice the back of her house: <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Rami</span> electrified it!!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbQeD0tgZ-h5cYamkareyxMo2iNyfbUdNhQJRMbw_sWm_9QHQseEXOdDR0ixpKonirCwvideGVAIQMtHMtgFCZX6tHWolRVvwsoFVCM7hlJcq6VcsRv6WeaAbGIXvFhBA-fqCUElxZA0/s1600-h/PB201268.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbQeD0tgZ-h5cYamkareyxMo2iNyfbUdNhQJRMbw_sWm_9QHQseEXOdDR0ixpKonirCwvideGVAIQMtHMtgFCZX6tHWolRVvwsoFVCM7hlJcq6VcsRv6WeaAbGIXvFhBA-fqCUElxZA0/s320/PB201268.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276445629742468434" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1lg1cS7cR-jUwAhapVeQ7_4gIw0A4RG-o2UlXMEUw1RptC_l3Jzg2gcQf0Fqbf6aa_Cy76gY8vWJIPoogXka8JTyuUyoo1BJT-iUP4f4Fp3vUOkpaZcXzVddrT5wdeIUX5DdfksP-u8/s1600-h/IMG_1674.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1lg1cS7cR-jUwAhapVeQ7_4gIw0A4RG-o2UlXMEUw1RptC_l3Jzg2gcQf0Fqbf6aa_Cy76gY8vWJIPoogXka8JTyuUyoo1BJT-iUP4f4Fp3vUOkpaZcXzVddrT5wdeIUX5DdfksP-u8/s320/IMG_1674.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276445628726017490" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgK-p-PRw4RWEbpoiyg2Z5rLORrN6Fx2tSMSDZ5zWqNOoL5r6IheMbNW4vXYnLKAWf07XUG_0JjIRHWnjoN2LDDWC0YSDqTljxOPWW_TGiR5cle3AJLVANa6LYNh0aLDHM3k-GtYxTG8/s1600-h/IMG_1661.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgK-p-PRw4RWEbpoiyg2Z5rLORrN6Fx2tSMSDZ5zWqNOoL5r6IheMbNW4vXYnLKAWf07XUG_0JjIRHWnjoN2LDDWC0YSDqTljxOPWW_TGiR5cle3AJLVANa6LYNh0aLDHM3k-GtYxTG8/s320/IMG_1661.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276445622316985362" /></a><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">And here is my friend Ali's sweet little country house.</span></span></div><div>I can totally picture her living here -- surrounded by her organic gardens. ;-)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBADMY2rwCFmdl5LHgs1nIWD4Bv00Lj51p1peIzkxDW_V1D90YLuluW0CxkvZhGkK-0lGVeOe5k_GXoephjBtWjcK5b_fd15KEHOWmvQgJdKTZ_OcbpD8k2dgM_kmsPVyFrg5ucnMZW5A/s1600-h/IMG_1662.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBADMY2rwCFmdl5LHgs1nIWD4Bv00Lj51p1peIzkxDW_V1D90YLuluW0CxkvZhGkK-0lGVeOe5k_GXoephjBtWjcK5b_fd15KEHOWmvQgJdKTZ_OcbpD8k2dgM_kmsPVyFrg5ucnMZW5A/s320/IMG_1662.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276432035441106274" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s8HTPcHVU5J632DffR89V9DC6IjwaEfd9CkN0mg95_XeTa6gA9xvKLtmuliQm-k3vKZ-IncdfdqxYjigYycvb-raWAu53RJKQltrwo904IRA0eUFq-PnEMw-NthsDNQt2JSIr8SbtJM/s1600-h/IMG_1783.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s8HTPcHVU5J632DffR89V9DC6IjwaEfd9CkN0mg95_XeTa6gA9xvKLtmuliQm-k3vKZ-IncdfdqxYjigYycvb-raWAu53RJKQltrwo904IRA0eUFq-PnEMw-NthsDNQt2JSIr8SbtJM/s320/IMG_1783.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276770163815349090" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">And here is Amanda's impressive municipal building.</span></span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-uGA5d-xIdHUtveaNKe5LBCQO5D2-RYAUi-L2KtkajCIcagvEIDCpqYBonLXTOR99jhkWyNQAdhSerLbnhbFfgXsqACeAzcE-PqNOdjCI4NRCJTrr4FLImk6B7PbDQMal4L5Ff4smOY/s1600-h/IMG_1672.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-uGA5d-xIdHUtveaNKe5LBCQO5D2-RYAUi-L2KtkajCIcagvEIDCpqYBonLXTOR99jhkWyNQAdhSerLbnhbFfgXsqACeAzcE-PqNOdjCI4NRCJTrr4FLImk6B7PbDQMal4L5Ff4smOY/s320/IMG_1672.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276432340185586498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4vx9O7E1Eq1FPNldbsdiqoEXXgH1k7vUc4MBjaYtwAFLhqRqrk_ZPHKdmD4ttx81-KR1aH7cuADX_os6jIXDN0sU3NeFnQa2WZJaZ3KIqKvg_NXMrj5jd0mTzsGM04Vk-AUDbgCkYD8/s1600-h/PB201266.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4vx9O7E1Eq1FPNldbsdiqoEXXgH1k7vUc4MBjaYtwAFLhqRqrk_ZPHKdmD4ttx81-KR1aH7cuADX_os6jIXDN0sU3NeFnQa2WZJaZ3KIqKvg_NXMrj5jd0mTzsGM04Vk-AUDbgCkYD8/s320/PB201266.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276446424484085042" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">And Jordan's yummy "mint" house.</span></span></div><div>I <span class="blsp-spelling-error" id="SPELLING_ERROR_3">soooo</span> wanted to lick this one! (Maybe I did!)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREN7bFfj0yhW2Z9d9GtRz2lX5fBjYCcoJmM6Y_5uPImuvcJTTb5UrhmRXzbeKDDQ1hkqp1sIn3Kqr8MpYLtG_gK7k8DJj9nu_lfplaLIQc5njmRXDo_zVmSg6G6qSg2aNWyLTDHG0S9I/s1600-h/IMG_1657.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREN7bFfj0yhW2Z9d9GtRz2lX5fBjYCcoJmM6Y_5uPImuvcJTTb5UrhmRXzbeKDDQ1hkqp1sIn3Kqr8MpYLtG_gK7k8DJj9nu_lfplaLIQc5njmRXDo_zVmSg6G6qSg2aNWyLTDHG0S9I/s320/IMG_1657.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276432654257220322" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">And Grace's (aka "Star Girl") impish elf house.</span></span></div><div>There's a ton of interior detailing, including furniture. </div><div>(Yup, that's what makes Gracie a true "Star Girl"!)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44oIyDPRXUki7vYuZ5dziFOOy5wR2w_aQqeNlIiB0aVPrRVXLsQpuWjZhBuzXv4J19Wm2sZHdOmshA3Lfo2DcC28anUmeIUjLyZEjeTI-Av0KBpFpZQV8HIiOn97Y5R5F5SBR7wzSGUQ/s1600-h/IMG_1685.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44oIyDPRXUki7vYuZ5dziFOOy5wR2w_aQqeNlIiB0aVPrRVXLsQpuWjZhBuzXv4J19Wm2sZHdOmshA3Lfo2DcC28anUmeIUjLyZEjeTI-Av0KBpFpZQV8HIiOn97Y5R5F5SBR7wzSGUQ/s320/IMG_1685.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276433461709797330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOG8pXVLDN8jws3YiNSQsU12KlVl5qC5ftQ3X55s7nIgctTIr4mI-ogL7WZ2Xepe8nv0rsZCTLz_kAtiRZEstK5zccin0auL0k_omcgpKHpTGTYZ5P6WAqQjB-qFOCUR0bQ69mhIh4jY/s1600-h/IMG_1715.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOG8pXVLDN8jws3YiNSQsU12KlVl5qC5ftQ3X55s7nIgctTIr4mI-ogL7WZ2Xepe8nv0rsZCTLz_kAtiRZEstK5zccin0auL0k_omcgpKHpTGTYZ5P6WAqQjB-qFOCUR0bQ69mhIh4jY/s320/IMG_1715.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276769559735767266" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfclHqipgFFQjWN2p0JEUoMcCnIBBacjmWqdkhb6VQagOQ96Z4UGUPaI2cLe_za8h2uJirXe9TltPZKKSAoqU27OHOuG-nMR0u3FrbtQqqYf14Fbs3aN61FzipfPupeZv7cERPY_eiQA0/s1600-h/IMG_1713.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfclHqipgFFQjWN2p0JEUoMcCnIBBacjmWqdkhb6VQagOQ96Z4UGUPaI2cLe_za8h2uJirXe9TltPZKKSAoqU27OHOuG-nMR0u3FrbtQqqYf14Fbs3aN61FzipfPupeZv7cERPY_eiQA0/s320/IMG_1713.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276769563567949618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhZpSlWLAjU_njwcMG3NuUrTf_8e0tJ_otd2DjEURZDLA0MNQwFhUKdvwp1IJFIo7NM2rhWgbGo-o2M8EsjB07a0tPBCrm3wuZIgZCLx1GYya4NQjyALaOdisN_ZVI2MzNxKfHZCxlxA/s1600-h/IMG_1701.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhZpSlWLAjU_njwcMG3NuUrTf_8e0tJ_otd2DjEURZDLA0MNQwFhUKdvwp1IJFIo7NM2rhWgbGo-o2M8EsjB07a0tPBCrm3wuZIgZCLx1GYya4NQjyALaOdisN_ZVI2MzNxKfHZCxlxA/s320/IMG_1701.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276769556940667714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI6hxHDAAad2BcrGFan1wgVnLdWxD4zgWtDPkNrBtI980O4VzoTEimbuZ-bPhT78RUjzQPF5fmVcjWWha6hdjfcCD-kWsxAKMQ_cPLWZWKDTtpsuTtMnENqnTN090DKcjXVl2G3H2eD0/s1600-h/IMG_1700.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI6hxHDAAad2BcrGFan1wgVnLdWxD4zgWtDPkNrBtI980O4VzoTEimbuZ-bPhT78RUjzQPF5fmVcjWWha6hdjfcCD-kWsxAKMQ_cPLWZWKDTtpsuTtMnENqnTN090DKcjXVl2G3H2eD0/s320/IMG_1700.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276433459691898722" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9ZnjQUOKKtz8qaXtVasKKDlx5kojmGgGjgGeKF3O6vz6MMeKF4cct9LYBv_sqb9uZdrp5PeKB-tj6U9ijx5zhrkMfGwW73WI-YTP6G2etH7c4n9fToHtsceQg5KOiCXVRYgOc1c9eZI/s1600-h/IMG_1688.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9ZnjQUOKKtz8qaXtVasKKDlx5kojmGgGjgGeKF3O6vz6MMeKF4cct9LYBv_sqb9uZdrp5PeKB-tj6U9ijx5zhrkMfGwW73WI-YTP6G2etH7c4n9fToHtsceQg5KOiCXVRYgOc1c9eZI/s320/IMG_1688.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276433463999398610" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">And finally, my little house. </span></span></div><div>The only thing spectacular about my house is the roof (which I made from colored marzipan and white gum paste). My gnome (also made from marzipan), is pretty darn cute, too, but I didn't use him because <span class="Apple-style-span" style="font-style: italic;">someone</span> broke off his arm and leg. BY ACCIDENT, I AM SO SURE! HA!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXOx-0Axw-ofH7M5MROPlKdHw85qgv7h1tvH0_nQQ1OiYC1mpN96JpijFmXxydLs8ad5fsKeHTkALG9_RVdUqkYVwdY5xAKaUQizo-GqPcQX5oNRs3BUPWAHh1f8TGY5rmNFnl43JA5o/s1600-h/PB211283.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXOx-0Axw-ofH7M5MROPlKdHw85qgv7h1tvH0_nQQ1OiYC1mpN96JpijFmXxydLs8ad5fsKeHTkALG9_RVdUqkYVwdY5xAKaUQizo-GqPcQX5oNRs3BUPWAHh1f8TGY5rmNFnl43JA5o/s320/PB211283.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276434647114718690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyOIlUchI4J4AismC1LyR9twvlgMPSq_n4Rw01AphtA5DfNxyWO4SKheIxbS-10EcDvfH8FyUUO0nUfxoituLMEmB-JPWXplXzwFR-f_tWgTHAENXGMMdKlSxwKmfpBRHC3biinMEPL4/s1600-h/PB211290.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyOIlUchI4J4AismC1LyR9twvlgMPSq_n4Rw01AphtA5DfNxyWO4SKheIxbS-10EcDvfH8FyUUO0nUfxoituLMEmB-JPWXplXzwFR-f_tWgTHAENXGMMdKlSxwKmfpBRHC3biinMEPL4/s320/PB211290.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276434647647413602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXTeK-39ow6i2OpI1IYjc116Wd8muiq2hmQHhL4UfQhSQNcRSvdIaExE0sLlQWnjlVPE6aumvmp7_O9cyJvy72adg23CiPX28RMttSknQIICD6__r8_XOfJHM9XXMeeiC7A2TaUB_sPY/s1600-h/PB201263.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXTeK-39ow6i2OpI1IYjc116Wd8muiq2hmQHhL4UfQhSQNcRSvdIaExE0sLlQWnjlVPE6aumvmp7_O9cyJvy72adg23CiPX28RMttSknQIICD6__r8_XOfJHM9XXMeeiC7A2TaUB_sPY/s320/PB201263.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276446758235772578" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmQoLE6feWvsJBEEH77V_UCFnIqJEOLBkDzFS1StKQNKPb5Jg70HJXM7OolWV3rPeNNlHh3g3IE1CFoyPbffMRrwba25eDV6sMZ62x2oFyJ_anNuuBjJID51mGYirxUtZ0QoEKPOlfFA/s1600-h/IMG_1664.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmQoLE6feWvsJBEEH77V_UCFnIqJEOLBkDzFS1StKQNKPb5Jg70HJXM7OolWV3rPeNNlHh3g3IE1CFoyPbffMRrwba25eDV6sMZ62x2oFyJ_anNuuBjJID51mGYirxUtZ0QoEKPOlfFA/s320/IMG_1664.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5276434644863921378" /></a><br /></div><div>**<span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Chef entered the houses created by </span></span><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Grace, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rami</span>, and Ali into the gingerbread competition/auction at Gilda's House of Western New York. <span class="Apple-style-span" style="color: rgb(51, 51, 255);">Grace took THIRD PLACE in the Student category! I wonder how much moolah her house will bring in for Gilda's!</span></span></span></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-623214270858670112008-11-18T14:08:00.000-08:002008-11-18T14:24:49.620-08:00Check Out These Creative Cakes!These gorgeous, creative <a href="http://www.confetticakes.com/specialty/sp_home.html"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">photos</span></span></a> are from a blog called <span class="Apple-style-span" style="font-weight: bold;">Confetti Cakes</span>. <div><br /></div><div>Pastry chef Elisa Strauss's first book, <span class="Apple-style-span" style="font-style: italic;"><a href="http://www.amazon.com/Confetti-Cakes-Cookbook-Spectacular-Cupcakes/dp/0316113077/ref=sr_1_1?ie=UTF8&s=books&qid=1227046470&sr=8-1"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">The Confetti Cakes Cookbook: Spectacular Cookies, Cakes and Cupcakes from New York City's Famed Bakery</span></a></span>, was released in Spring 2007 and is in its fourth printing. Her second book, <span class="Apple-style-span" style="font-style: italic;"><a href="http://www.amazon.com/gp/product/031611829X?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1SYKRFQF68DDTH2YJ23N&pf_rd_t=101&pf_rd_p=436518401&pf_rd_i=507846"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">Confetti Cakes for Kids</span></a></span>, just came out this fall.<br /><div><br /></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;">Yup, this gal takes the cake!!</span></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"></span></span>p.s. Here's an interesting <a href="http://www.pastryscoop.com/onlineChats_chat21.html"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">interview</span></span></a> with Elisa that was posted on Pastryscoop.com<br /><div><span class="Apple-style-span" style="color: rgb(85, 26, 139); text-decoration: underline;"><br /></span></div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-84289169574742796262008-11-17T17:36:00.000-08:002008-11-17T17:50:38.009-08:00Drool Over This, Baby! (Culinary Olympics Photos)BEAUTIFUL!<div><br /><a href="http://images.google.com/imgres?imgurl=http://farm2.static.flickr.com/1005/1260119752_08ad7e02c2.jpg%3Fv%3D0&imgrefurl=http://flickr.com/photos/purpletwinkie/1260119752&usg=__MfK-CfjNGa6yYp5xiM9MqsbfOXI=&h=380&w=500&sz=153&hl=en&start=66&sig2=4J7fSFJZJO6wRjQk9Ftlug&um=1&tbnid=MIFRdf7MMR-vNM:&tbnh=99&tbnw=130&ei=LRsiSd_vGKDEedD0mQ8&prev=/images%3Fq%3Dculinary%2Bolympics%26start%3D60%26ndsp%3D20%26um%3D1%26hl%3Den%26sa%3DN"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Photographed at the IKA International Culinary Olympics in Erfurt, Germany.</span></span></a><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"> </span></span></div><div><br /></div><div>Uploaded to Flickr in August 2007 by Purpletwinkie</div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-9657007331058079812008-11-11T23:49:00.001-08:002008-11-11T23:58:49.052-08:00Blogging InspirationI just ran across a blog posting by a fellow Buffalo blogger. She paid me the highest compliment possible: she was so inspired by photos of the bagels I made (see my Sunday, October 19 post titled "My Bagels Rocked!"), that she decided to whip up a batch of her own. Hers look incredibly yummy!<div><br /></div><div>Check out her cool blog. Her posting about bagels is on <a href="http://phoneticallyspeaking.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Thursday, November 6</span></span></a>: <span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">Football Food Face-Off Week 9</span></span>.<br /><div><br /></div><div>The blogging community is so great!</div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-53691931922275795762008-11-11T10:53:00.000-08:002008-11-11T12:41:31.616-08:00I'm in Love with Creme Brulee!!And no, I'm not happy about it. <span class="Apple-style-span" style="color: rgb(51, 51, 255); "></span><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255); ">BECAUSE CREME </span><span class="Apple-style-span" style="color: rgb(51, 51, 255); ">BRULEE</span><span class="Apple-style-span" style="color: rgb(51, 51, 255); "> IS FATTENING!!!</span><div><br /></div><div>And it's so easy to make, from only five ingredients, that I doubt I'll find the willpower to not whip up a batch every week or two!!!!</div><div><br /></div><div>Creme Brulee is an example of a baked custard. A custard is a liquid thickened or set by the coagulation of egg proteins. Basically, you mix eggs yolks and granulated sugar until well combined. Then, after gradually stirring in heated heavy cream, you toss in a bit of vanilla and salt. Voila! Your custard mixture is ready to be poured into porcelain ramekins or gratin dishes.<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHnzMolhXsKWnU3RvIxcoQ2JENrAsSdQTUGiAXQR1i7fkNqNtcI4o8T-gumzf160sDr8w18G5aVanLjKAajt-5vbtRet7LyFNJZzPTdteQhnS7VS93vzUOUSEwqn-OyISeF8bZrBbGgg/s1600-h/IMG_1565.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHnzMolhXsKWnU3RvIxcoQ2JENrAsSdQTUGiAXQR1i7fkNqNtcI4o8T-gumzf160sDr8w18G5aVanLjKAajt-5vbtRet7LyFNJZzPTdteQhnS7VS93vzUOUSEwqn-OyISeF8bZrBbGgg/s400/IMG_1565.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267476133351287058" /></a><br /></div><div>Here, I've chosen gratin dishes, because I like the way they look. But if you just want a taste (and fewer calories), go with small ramekins.</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOjvr4N1A5nv8hJQ66uKs3zNyXf8O-voiBVbUwwPF2bllZkHf7TLW9WryHQYSzdpxelOUvOcxQuI0R39CgOYR34JJI5GM3VPrTxRBXw-pFVwGtVoQiMqreG9jzTeysPh2skXD0G-Rn9o/s1600-h/IMG_1563.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOjvr4N1A5nv8hJQ66uKs3zNyXf8O-voiBVbUwwPF2bllZkHf7TLW9WryHQYSzdpxelOUvOcxQuI0R39CgOYR34JJI5GM3VPrTxRBXw-pFVwGtVoQiMqreG9jzTeysPh2skXD0G-Rn9o/s400/IMG_1563.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267475740953178930" /></a><br /></div><div>You might notice that I've placed a towel under the gratin dishes. I tried this method, per my baking book, but decided I didn't like it. For two reasons: the towel made the bottom of the hotel pan uneven, and the towel absorbed a lot of water, which made the pan heavier, and thus harder to maneuver. </div><div><br /></div><div>The whole point of the towel is to insulate the bottoms of the gratin dishes from the heat of the oven. An easier way to do this is to double-pan: place a second hotel pan inside the first.</div><div><br /></div><div>Also, notice that I'm using a plastic beverage pitcher to pour the hot mixture into the individual dishes. The plastic doesn't conduct heat, which keeps my hand safe from getting burned, while the spout makes a simple and controlled task of the pouring. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYj0Lb0ZjYY0YhvNRb7qJzb1dHypBMcBvZmtb-492a1e01qZPU0NR8YJnmE0x9CGJtlWF3TrhoG386sqX0iDtbMMcP2w1PyHMthHhkePSXJnl-VNm2APla-EKAP5fdATIQSpiDg2jgz4/s1600-h/IMG_1567.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYj0Lb0ZjYY0YhvNRb7qJzb1dHypBMcBvZmtb-492a1e01qZPU0NR8YJnmE0x9CGJtlWF3TrhoG386sqX0iDtbMMcP2w1PyHMthHhkePSXJnl-VNm2APla-EKAP5fdATIQSpiDg2jgz4/s400/IMG_1567.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267475747746471554" /></a><br /></div><div>Here's a better picture of the towel. The next step is to fill the pan with hot water, to create a water bath. You do this so the edges don't overcook before the middle has time to set. I used water from the hot water dispenser in the kitchen next door. It's kept hot enough for hot tea. Using a plastic pitcher is a good idea here, too, as you don't have to struggle with oven gloves, which you'd need with a metal pitcher.</div><div><br /></div><div>Tip: don't add the hot water to the pan until you've placed the hotel pan on the oven shelf. If you pour the water in before you carry the pan to the oven, you might trip and burn yourself. </div><div><br /></div><div>The custards bake at 325 degrees, until set. TIP: don't let the custards get higher than 185 degrees. Or they might curdle. Overbaked custards turn watery when the moisture in them separates from the toughened egg proteins. Use your thermometer to pull the creme brulees from the oven when they're at 180 degrees. The centers may not be completely set; don't worry, they'll continue to cook after being removed from the oven.</div><div><br /></div><div>Remove the ramekins or gratin dishes from the water bath and let them cool on a rack. Once cool, refrigerate. When ready to serve, sprinkle the tops liberally with white or brown sugar. Caramelize the sugar using a broiler or hand-held torch. Serve within an hour, before the sugar tops soften. Note: if you don't add the sugar, the creme brulees will happily last in your fridge for over a week. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 255);">YUM!!!!</span><br /><br /></div></div></div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-64206440861254255262008-11-07T10:17:00.000-08:002008-11-07T11:34:25.398-08:00GGRRRRRR! Bear Claws!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNS34oS81hSDvsppHeNJLe8-5di4el3X-PD_Wz6RpTYM3xDEr_vI_0KokLoKMr1K0JXGMf4Zvtc1JysEURRJk2w5JibJoWA48KvWbIchVSxetJYpz7k1zhaJFtvZZSJobDm6YueVbNRoI/s1600-h/IMG_1612.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNS34oS81hSDvsppHeNJLe8-5di4el3X-PD_Wz6RpTYM3xDEr_vI_0KokLoKMr1K0JXGMf4Zvtc1JysEURRJk2w5JibJoWA48KvWbIchVSxetJYpz7k1zhaJFtvZZSJobDm6YueVbNRoI/s320/IMG_1612.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265983852822250274" /></a><br />Yeah, that's right, people: I made these awesome-looking bear claws!!<div></div><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);">"How?" you ask. "What are the steps to baking up my own?"</span><br /><br /><div><br />1) Whip up a batch of Danish dough. Don't forget that you'll need to fold in a butter insert, and complete a total of three 3-folds. As you need to allow the dough to rest 30 minutes between each 3-fold, make sure you set aside about two hours for making the dough. The 30-minute rest/cooling period between the 3-turns is crucial: it re-chills the butter and gives the gluten in the dough time to relax. Also important: brush any excess flour off of the dough, with a brush, as you fold the dough. Extra flour on the surface can interfere with the dough rising.<br /><br />I use a small mixer to mix up my dough, but this video, in which the instructor mixes the dough by hand, shows one way of rolling out the dough and adding the butter insert. Note: This instructor also adds one 4-fold, which I don't do. I use 4-folds when making puff pastry: <a href="http://www.youtube.com/watch?v=Yg-zXn_YpLI"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">http://www.youtube.com/watch?v=Yg-zXn_YpLI</span></a><br /><br />2) After the last resting, roll out the dough and fill the bear claws with your choice of filling: cinnamon/sugar/raisins, perhaps, or chocolate, or maybe you're a big fan of almond paste. Or maybe you can't get enough of maple syrup??<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5AQwpoThzMkWrrb62iueHu5jFVgEKvFrR6ZitI_4n3ioBSt5zpM-zOAlecLfmsAgYZMY70VQP8r5bd9Us7vI_15Pi572wBdC3AXLVuyuguZkquH-7gdDd7oyNKjuG5XrtDZ9rE2Op-U/s1600-h/IMG_1604.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5AQwpoThzMkWrrb62iueHu5jFVgEKvFrR6ZitI_4n3ioBSt5zpM-zOAlecLfmsAgYZMY70VQP8r5bd9Us7vI_15Pi572wBdC3AXLVuyuguZkquH-7gdDd7oyNKjuG5XrtDZ9rE2Op-U/s320/IMG_1604.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265987525576273058" /></a><br />3) Here I chose to go with the cinnamon/sugar/raisin combo. Be generous with the cinnamon/sugar mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AZNiGwMgfgLLvIGT0i3Y6hQDXvJmmprokukBR5CD7-AZi-Vhgaw8X2wdslgtYH4ZfX2cjnBVOWLDu05vOHMzp5uj9VykERR1sdht6N2G0oCx3bhzCa5jMkupOG5lXBqqa2hqjC6GaEk/s1600-h/IMG_1609.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AZNiGwMgfgLLvIGT0i3Y6hQDXvJmmprokukBR5CD7-AZi-Vhgaw8X2wdslgtYH4ZfX2cjnBVOWLDu05vOHMzp5uj9VykERR1sdht6N2G0oCx3bhzCa5jMkupOG5lXBqqa2hqjC6GaEk/s320/IMG_1609.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265996692749279282" /></a><br />4) After rolling the dough into a long log, I scaled out 4-oz portions. As you can see from the photo, that makes a hefty claw. A bench scraper is a handy tool to have for cutting through the dough; so much easier than a knife! By pressing down firmly on the bench scraper, you get cleanly cut edges.<br /><br />5) Don't forget to cut the "toes" into the claws, then spread the toes out a bit to produce the traditional bear claw shape.<br /><br />6) Proof the shaped dough, in a proof box or warm place in your kitchen, directly on your parchment paper-lined baking sheet. The heat will plump up the bear claws nicely. Then egg wash the tops with a brush (egg wash is made simply by combining a beaten whole egg with water or milk) so that the tops brown.<br /><br />7) When the claws are cooled, drizzle a glaze on the tops. Here I've added a chocolate glaze (I used fondant, which I flavored with chocolate) over the tops with a wire whisk. Note: this is a clean sheet of parchment paper. The paper that was under the bear claws for baking got quite "littered" with chocolate during the icing. Always place the finished product on display trays or new paper, so they look nice. And don't forget: New York law requires the use of gloves when handling ready-to-serve food items!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_1fmwoqOBYUADUupmySYVdZTWBbkw2LfuOD-6Shs6panBVSspIKLTW4LTL9DBsbrz_d_DQTii0VhrDIPt3S_cJ1FuR5tXyPqHmHmZhESijPpRMmufUPzZ2TOttG-WvzJ6TQmAYAqGOM/s1600-h/IMG_1610.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_1fmwoqOBYUADUupmySYVdZTWBbkw2LfuOD-6Shs6panBVSspIKLTW4LTL9DBsbrz_d_DQTii0VhrDIPt3S_cJ1FuR5tXyPqHmHmZhESijPpRMmufUPzZ2TOttG-WvzJ6TQmAYAqGOM/s320/IMG_1610.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265988580183095810" /></a><br /></div><div><br />**some things I love: parchment paper and throw-away latex gloves!</div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com0tag:blogger.com,1999:blog-337777527453581734.post-379392793881580442008-11-04T07:02:00.001-08:002008-11-07T10:17:05.899-08:00Oooh! This Sounds Just Too Delish!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjapa0Skr4M0ODt-zJ52f7ofqmXWm5NCITiYVdhGezN-tW3snU7xxHiwO6O2vdrqjS2oMlgOt7koGUly2muUbFyQu4VYsFkV8ExOmCkc5qHPuZPo_I-9CPS8We62TmcvqVJnG2dXh2w/s1600-h/A4D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjapa0Skr4M0ODt-zJ52f7ofqmXWm5NCITiYVdhGezN-tW3snU7xxHiwO6O2vdrqjS2oMlgOt7koGUly2muUbFyQu4VYsFkV8ExOmCkc5qHPuZPo_I-9CPS8We62TmcvqVJnG2dXh2w/s320/A4D.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264820164426061282" /></a><br />I've just stumbled upon an exciting new group of bloggers that call themselves "THE DARING BLOGGERS."<br /><br />What's so exciting about them? THEY BAKE!!! In fact, their motto is "WE KNEAD TO BAKE!" HAHAAA!<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="">Now that I've joined the group, so that I can participate in their monthly baking challenge, I get to call myself a "daring baker" too!!!! DELISH!</span></span><br /><br />This rather secretive group collectively dials in for the monthly challenge, which they then individually complete. After taking lots of notes and photos, they collectively post their experiences on their individual food blogs, usually on the last day of the month. <div><br /></div><div>The blogs are listed on the Daring Bloggers site (<span class="Apple-style-span" style=""><a href="http://daringbakersblogroll.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">http://daringbakersblogroll.blogspot.com</span></span></a></span>), which makes it easy to scroll through everyone's posts. Talk about a great learning opportunity!<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Here are just a few of the daring baker member blogs: WARNING!!!! YOU WILL DROOL. A LOT!!</span><br /><a href="http://101dalmatiancats.blogspot.com/"></a><br />*<span class="Apple-style-span" style=""><a href="http://creampuffsinvenice.ca/2006/11/19/the-month-of-bread-perfect-pretzels/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">http://creampuffsinvenice.ca/2006/11/19/the-month-of-bread-perfect-pretzels</span></span></a></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"><br />*</span></span><span class="Apple-style-span" style=""><a href="http://llcskitchen.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">http://llcskitchen.blogspot.com</span></span></a></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"><br />*</span></span><span class="Apple-style-span" style=""><a href="http://101dalmatiancats.blogspot.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">http://101dalmatiancats.blogspot.com</span></span></a></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;"><br />*</span></span><span class="Apple-style-span" style=""><a href="http://awhiskandaspoon.wordpress.com/"><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-weight: bold;">http://awhiskandaspoon.wordpress.com</span></span></a></span><br /><br />I get to participate in the December challenge. Alas, I missed the November challenge, as you must join the group by the first of the month to get in on that month's challenge.<br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="">Hey! You should join up in time for the December challenge, too!! Come on, you KNOW you're a daring baker at heart!</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fPi4V2b1lY_YWsysUwDPQulRl_vbartKzp5d13yQQn13ICcr9t1BqTKEVbGGehpY6gPXrIDs4XfPKpo4vXzCKF52qF8xNjS2VcNCzMrRAMCVJBJsDiPGPRa123FtLEPe4tzQ5VU7hMQ/s1600-h/daring+baker.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 220px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fPi4V2b1lY_YWsysUwDPQulRl_vbartKzp5d13yQQn13ICcr9t1BqTKEVbGGehpY6gPXrIDs4XfPKpo4vXzCKF52qF8xNjS2VcNCzMrRAMCVJBJsDiPGPRa123FtLEPe4tzQ5VU7hMQ/s320/daring+baker.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264824107313784626" /></a><br />I accept the challenge!</div>Sheri Annhttp://www.blogger.com/profile/17742862708319859247noreply@blogger.com1