tag:blogger.com,1999:blog-30364379366416077562024-02-03T09:58:19.671-08:00Half BakedA half-baked idea is okay as long as it's in the oven!~Unknown~Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-3036437936641607756.post-36342576559577514002014-09-16T16:26:00.000-07:002014-09-17T06:46:08.925-07:00Normandy Apple Tart<div class="separator" style="clear: both; text-align: center;">
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Hubs and I recently returned from a trip up to Pennsylvania. We went to a family reunion for my father's side of the family. One of my father's cousins owns several apple orchards in both Pennsylvania and in Vermont. Her apples from the orchard in Vermont were ready while we were visiting. So of course we had to bring home a big bag of the Pink Paula (great name haha) apples. </div>
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What better to do with some of my apple stash than to make an apple pie/tart of some sort. I turned to my go-to baking cookbook, <i><span style="color: #666666;"><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan-ebook/dp/B00BVTMIOA/ref=sr_1_1?ie=UTF8&qid=1410909002&sr=8-1&keywords=baking+from+my+home+to+yours">Baking, From My Home to Yours by Dorie Greenspan</a></span></i>, for some ideas. This is one of my favorite baking cookbooks. It you don't own a copy, Get. One. Now! No really, it's a cookbook every baker needs on hand. I love Dorie's <a href="http://half-bakedbaker.blogspot.com/2009/04/rustic-apple-tart.html">Rustic Apple Tart recipe</a> that I made<a href="http://half-bakedbaker.blogspot.com/2009/04/rustic-apple-tart.html"> here </a>but wanted to try something different this time. This Normandy Apple Tart is a recipe I've always wanted to make but I almost never have enough apples on hand to make it. Well with a twenty pound bag of apples, that was not an issue this time! I really liked this tart. It's simple flavors really let the apples be the star.The slightly tart apples combined with the buttery crust is absolutely heavenly!!<br />
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Don't let the making apple sauce step of this tart keep you from making it. It's really quite easy. You could even use a pre-made store bought apple sauce, if you wanted but I encourage you to take the time to make your own sauce. It's well worth the little extra effort it requires!!<br />
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<span style="color: #666666; font-size: large;"><b>Normandy Apple Tart</b></span><br />
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<span style="color: #666666; font-size: x-small;"><i>adapted from Dorie Greenspan’s Baking: From My Home to Yours</i></span><br />
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<span style="color: #666666;">makes one 9-inch tart</span><br />
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<span style="color: #666666;"><b>Skill level: intermediate </b></span><br />
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<b><span style="color: #999999;">Pâte Sablée (sweet dough crust)</span></b><br />
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1 1/2 cups flour<br />
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1/2 cup confectioner’s sugar<br />
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1/2 teaspoon salt<br />
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9 tablespoon butter, very cold, cut into small pieces<br />
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1 egg yolk<br />
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<span style="color: #999999;"><b>For the Applesauce:</b></span><br />
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2 pounds about 6 medium baking apples, such as Empire, Cortland, McIntosh (I used Pink Paula Apple)<br />
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1/4 cup water<br />
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1 tablespoon light brown sugar<br />
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1-4 tablespoons sugar to taste<br />
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<span style="color: #666666;"><b>For the Topping:</b></span><br />
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2 medium-sized apples<br />
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1 egg for egg wash<br />
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For the applesauce: Peel and core the apples, and cut into quarters. Alternately, if you have a food mill there's no need to peel and core the apples, just cut them into quarters. Place apples into a 3 quart, heavy-bottomed saucepan.<br />
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Add in the water and brown sugar, and stir to combine.<br />
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Cover the saucepan and cook the apples over the medium-low heat, stirring occasionally to make sure none of the apples scorch.<br />
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If the water seems to be boiling away too quickly, you can add in a little more. Over about 20-30 minutes, the apples should start reducing and softening in the bubbling water. Don’t leave the pan unattended for too long or the water could boil over or the apples burn.<br />
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When the apples are soft enough to be mashed with a spoon, remove the pan from heat. Scrape the apples into a food mill or use a a regular mesh sieve and a wooden spoon to press the apples through into a bowl. The applesauce should be thick. If it seems runny place the apples sauce back into the pot and cook for a few more minutes until the sauce thickens.<br />
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Taste and add sugar to taste – traditionally this applesauce is not meant to be very sweet, but you can add more sugar to suit your tastes. I only added about a tablespoon more to mine.<br />
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Pour the applesauce into a container, press a piece of plastic wrap to the surface, and refrigerate until it is no longer warm before using. You can keep the applesauce in the refrigerator for up to 4 days.<br />
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For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together. Mine took about 10 long pulses.<br />
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Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. Do not press the dough too hard or your crust will be tough. Save a small piece of the dough to use as a patch<br />
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Freeze the tart shell for at least 30 minutes, longer if possible. When you are ready to bake it, preheat the oven to 375 degrees.<br />
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To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. Since the dough is frozen,you do not need pie weights. Place the tart shell on a baking sheet and bake for 25 minutes, until the shell is lightly colored. If any places have cracked, repair with the piece of dough you saved when making the crust. Let cool on a rack until room temperature.<br />
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For the tart: When you are ready to finish the tart, preheat the oven to 400 degrees F.<br />
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Fill the tart shell with the applesauce almost to the top of the crust and smooth the top. Place the tart on a baking sheet lined with parchment or a silpat.<br />
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Peel and core the two apples. Cut each apple in half and then again lengthwise. Cut each apple quarter into 6 or 7 slices per quarter, they will be quite thin.<br />
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Arrange the apple slices over the top of the applesauce in concentric circles. The apple slices tend to shrink a bit while baking so be sure the edges overlap the tart crust and each other just a little.<br />
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Make a egg wash by beating the egg with a teaspoon of water. Brush the egg wash over the apple slices.<br />
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Bake the tart in the oven for about 40 to 50 minutes. The applesauce will puff up a little bit and the apples slices will turn a golden brown with the edges of the apples getting slightly darker. When the apple slices are soft enough to be pierced by the tip of knife, the tart is done.<br />
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Remove the tart and let cool on a wire rack before removing the tart from the tart ring.<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com1tag:blogger.com,1999:blog-3036437936641607756.post-23583759962655480082014-08-23T08:02:00.003-07:002014-08-23T08:02:35.126-07:00My fav Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: left;">
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So it's been a while since I've been here. Hey I've been at this blogging thing for 7 years so I guess I was due a sabbatical. I hadn't planned to be gone so long from blogging but my cake business has been keeping me so busy that something had to give. After a long day of baking and decorating,the last things my tired fingers have felt like doing is typing!<br />
Anyway enough excuses, I'm back to share a great recipe for Swiss meringue buttercream (aka SMB) I found recently. I've tired numerous SMB recipes and this one is by far the best tasting and easiest to work SMB that I've ever made. It's so light and airy it almost has the texture of a whipped cream frosting. This recipe is also great for those of us that live in high humidity areas because it's more stable than many SMB recipes I've tried in the past.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I also love how smooth I could get this icing without much effort!</span></td></tr>
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This recipe comes from Gretchen Price at Woodland Bakery. She calls <a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/">this recipe The Worlds Best Swiss Meringue Buttercream</a>, and I think I agree! She has a <a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/">step-by step video here</a> to guide you through the process of making the SMB. Gretchen is very entertaining to watch and makes the whole process of making SMB a lot less intimidating. If you've never tried making SMB before I highly recommend watching the video and giving it a try. Click one of the links above for the complete recipe and video for the World's Best Swiss Meringue Buttercream!<br />
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In the past, I've shared my family's Mardi Gras traditions here on Half Baked. My Pennsylvania Dutch side of the family always makes doughnut for Fastnacht Day. A couple of years ago I changed it up a bit and made <a href="http://half-bakedbaker.blogspot.com/2011/03/happy-fastnacht-day.html">these beignets</a> instead of our traditional doughnuts. This year I thought I'd try an Italian twist to tradition and made Pasta Ciotti which means "little custard tarts". Little pastries filled with cream....I think they are the perfect indulgence for Fat Tuesday!<br />
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The original recipe has them being made in 3" tart pans but they can also be made in a muffin pan, which is what I used to make mine.<br />
The recipe may look a little intimidating but I found they were actually quite easy to make. The dough is very forgiving and fairly easy to work with.<br />
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<span style="font-size: large;">Pasta Ciotti; Little Custard Tarts</span>\<div>
<span style="font-size: x-small;">Source:<br />Recipe adapted from: CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito</span></div>
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<b><span style="color: #666666;">INGREDIENTS</span>:</b><br />Dough: <br />2 cups unbleached all-purpose flour <br />1/2 cup granulated sugar <br />3/4 teaspoon baking powder <br />1/8 teaspoon salt <br />1/2 cup vegetable shortening <br />1/4 cup milk <br />1 teaspoon vanilla extract <br />1 large egg, well beaten <br /><br />Filling: <br />3 tablespoons cornstarch <br />2/3 cup granulated sugar <br />1 1/2 cups whole milk or half and half<br />2 egg yolks, slightly beaten<br /><div>
1 1/2 tablespoons unsalted butter <br />1 teaspoon vanilla <div>
1 teaspoon bourbon (optional)<br /><br />Egg Wash: <br />1 egg beaten with 2 tablespoons milk, for the egg wash<br /><br /><br /><b><span style="color: #666666;">METHOD:</span></b><br />Dough: <br />In a large bowl,whisk together the flour, sugar, baking powder, and salt. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough. Wrap the dough in plastic wrap and set aside while making the filling. <br /><br />Filling: <br />In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps. Gradually whisk in the whole milk or half and half. Whisk in the egg yolks. Place the sauce pan on medium heat and bring the mixture to a boil. Stir constantly until the mixture thickens, about 8-10 minutes. When the cream thickens, remove from the heat and stir in the butter, vanilla, and bourbon, if using Set the custard aside and cover with plastic wrap. Press the plastic wrap onto the top of the custard to prevent a skin from forming.<br /><br />To Assemble and Bake: <br />Divide the dough in half. On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick. Using a 3-inch round cutter, cut out circles of dough and press each one into the bottom and about 2/3 of the way up the sides of each cavity of the muffin pan. Reroll scraps as needed to cut out additional pieces. If you get a tear in the dough just use a small piece of the leftover dough to make a patch. Just as a note, this dough is wet compared to most so don't worry if it seems a bit sticky.</div>
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<br /> Spoon about 2 tablespoons of filling into each tart shell. <br /><br />Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and push the dough down along the edges to seal. Try to make sure the dough is pressed in well at the sides so there are no leaks when baking.<br /><br />With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes. <br /><br />Preheat oven to 425 degrees. Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely. </div>
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I made a glaze from 1 cup confectioner's sugar and 1 tablespoon of milk. alternatly, just dust with powdered sugar/<br /><br />Best if eaten the day they are made but can be stored in an airtight container in the refrigerator. <br /><br />Makes 1 dozen (3-inch) pastries. <br /><br /><br /><br /><table border="0" style="color: black; font-family: 'Trebuchet MS', 'Lucida Sans Unicode', 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 13px; margin: 0px; padding: 0px;"><tbody style="margin: 0px; padding: 0px;">
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com3tag:blogger.com,1999:blog-3036437936641607756.post-28048703884973474042014-02-14T10:05:00.006-08:002014-02-14T10:45:51.402-08:00Happy Valentine's Day <div class="separator" style="clear: both; text-align: center;">
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Need some inspiration for a sweet treat for that special someone in your life?? Here are a few great treats that are sure to make your sweetheart swoon!<br />
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<span style="color: #666666; font-weight: bold;"><a href="http://half-bakedbaker.blogspot.com/2009/03/chocolate-valentino-cake.html"><span style="color: #666666;">1.Chocolate Valentino Cake</span></a> </span>The name says it all! This rich decadent flourless chocolate cake will have your sweetie falling at your feet...end you don't have to tell them how easy it is to make!<br />
<a href="http://half-bakedbaker.blogspot.com/2011/02/strawberry-panna-cotta.html"><b><span style="color: #666666;">2. Strawberry Panna Cotta</span></b> </a> So pretty and delicious...the perfect end to a romantic dinner.<br />
<b><span style="color: #666666;"><a href="http://half-bakedbaker.blogspot.com/2010/05/not-your-average-fruit-dip.html"><span style="color: #666666;">3.Brown Sugar Fruit Dip</span></a>.</span></b>..perfect paired with ripe strawberries....or anything else you want to dip. Use you imagination!...umm I was thinking like pineapple or grapes...what were you thinking??? <i>wink wink</i><br />
<b><a href="http://half-bakedbaker.blogspot.com/2012/02/knock-off-salted-chocolate-caramel.html"><span style="color: #666666;">4.Knock-off Salted Chocolate Caramel Candies</span></a></b> Made with store bought caramel squares, these take only a few minutes to make but will have your Valentine begging for more!<br />
<a href="http://half-bakedbaker.blogspot.com/2014/01/pink-champagne-cake.html"><b><span style="color: #666666;">5. Pink Champagne Cake</span></b></a> It's cake made with Champagne...what's not to love!<br />
<a href="http://half-bakedbaker.blogspot.com/2013/08/chocolate-espresso-mousse.html"><b><span style="color: #666666;">6. Chocolate Espresso Mousse</span></b></a> Richly chocolate but light and fluffy. Definitely swoon inducing!<br />
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<span style="color: red; font-size: x-large;"><i><b>Happy Valentine's Day!</b></i></span><br />
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com1tag:blogger.com,1999:blog-3036437936641607756.post-39665137616962592902014-02-10T16:54:00.001-08:002014-02-11T07:20:37.401-08:00Ruffle Heart Cake {tutorial}<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jyLaMi9F6Xo/UvlwBNy4oPI/AAAAAAAArfU/JlKRgwEI85k/s1600/IMG_3963-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jyLaMi9F6Xo/UvlwBNy4oPI/AAAAAAAArfU/JlKRgwEI85k/s1600/IMG_3963-001.JPG" height="640" width="426" /></a></div>
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Looking to surprise your Valentine with a special treat this year? I've got the perfect Valentine's Day cake. This Ruffle Heart cake is fairly easy and oh so sweet! </div>
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<span style="color: #666666;"><b>Here's what you'll need:</b></span></div>
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1 iced cake, any size ( you can make one or buy a basic cake from the bakery, any flavor)</div>
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1 cup buttercream frosting, tinted hot pink</div>
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1 pastry bag fitted with Wilton's rose tip #104</div>
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waxed paper, about a 5 inch wide piece</div>
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<b><span style="color: #666666;">For the fondant heart banner:</span></b></div>
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8-10 inches bakers twine</div>
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1 small heart cutter (1/2 inch)</div>
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1 medium heart cutter (1 inch)</div>
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small bit of hot pink fondant</div>
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small bit of red fondant</div>
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two bamboo skewers</div>
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<a href="http://3.bp.blogspot.com/-rCQPl3kWUEg/UvmJW1WHmwI/AAAAAAAArgY/g4pLQ2kz96w/s1600/heart+cake1-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rCQPl3kWUEg/UvmJW1WHmwI/AAAAAAAArgY/g4pLQ2kz96w/s1600/heart+cake1-001.jpg" height="456" width="640" /></a></div>
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Draw a heart on the waxed with a marker that's approximately 3-inches tall for a four inch tall cake. Place the frosting in the pastry bag fitted with the #104 tip, Starting in the center of the heart shape on the waxed paper with the larger end of the tip touching the waxed paper, pip a small round ruffle shape. You will need to turn the waxed paper as you pip. Use a cake turntable if you have one but it isn't necessary to use a turntable if you don't own one. Then pip ruffled rows on each side of the center to until you fill out to the outline of the heart. Make sure your rows from each side meet at the bottom. Using a rounded container that is laying on it's side, place the piped heart on the waxed paper onto round container vertically. You can use any large rounded container such as, an oatmeal or shortening container, soup cans are too small. (see photo above). The curve of the container will allow the heart to set up with a slight curve that will make it easier to adhere to the curve of the cake. Place the heart on the container into the freezer for 20-30 minutes or until completely firm to the touch.<br />
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<a href="http://4.bp.blogspot.com/-4wVyERPV43c/Uvl4bG2Kf-I/AAAAAAAArgI/3sTKC5mMfmY/s1600/heart+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4wVyERPV43c/Uvl4bG2Kf-I/AAAAAAAArgI/3sTKC5mMfmY/s1600/heart+cake2.jpg" height="456" width="640" /></a></div>
Put a dot of frosting onto the side of the cake, where you want to place the heart. Gently lift the buttercream heart from the waxed paper and place onto the side of the cake where you put the dot of frosting. I put the heart onto the cake and placed the piece of waxed paper back over it to press it onto the cake. I wanted to minimize the warmth of my hand from warming up the buttercream and crushing any of the ruffles as I pressed the heart on the cake. <br />
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<a href="http://3.bp.blogspot.com/-I_D2XL0a8Sw/Uvly8VlDMkI/AAAAAAAArfo/GPLEjj9wUuo/s1600/heart+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-I_D2XL0a8Sw/Uvly8VlDMkI/AAAAAAAArfo/GPLEjj9wUuo/s1600/heart+cake.jpg" height="426" width="640" /></a></div>
To make the heart banner:<br />
Roll out the pink and red fondant to about 1/4 inch thickness. Cut out 4 small hearts from the red and two medium hearts from the pink fondant. Lay one of the pink hearts with a red heart on each side, leave about two inches of space between each of the heart. Place the twine across the middle of each of the hearts. very lightly press the twine onto the heart. Place the remaining matching hearts on top of their mate. Press together the hearts, trapping the twine in between. If your hearts don't want to stick together, use a <i>tiny </i>drop of water on one of the hearts to help glue on the matching heart on top. Let the fondant dry for at least 24 hours. Tie the ends of the twine very tightly onto bamboo skewers to make the banner.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GodrsS98l6k/UvmRKRPnEnI/AAAAAAAArgo/8acGVMVkxVk/s1600/IMG_3948.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-GodrsS98l6k/UvmRKRPnEnI/AAAAAAAArgo/8acGVMVkxVk/s1600/IMG_3948.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">To add a little extra sparkle,I added a bit of food safe disco dust to my center heart.</span></td></tr>
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<a href="http://4.bp.blogspot.com/-Me1vC0LDKx4/UvlzM7O70WI/AAAAAAAArf0/lUcfbcPd4p4/s1600/IMG_3947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Me1vC0LDKx4/UvlzM7O70WI/AAAAAAAArf0/lUcfbcPd4p4/s1600/IMG_3947.JPG" height="592" width="640" /></a></div>
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Place the skewers on the banner on the top of the cake.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L6t61rDZ404/UvmR7SlbSDI/AAAAAAAArgw/X4gDytAgLV0/s1600/IMG_3988.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-L6t61rDZ404/UvmR7SlbSDI/AAAAAAAArgw/X4gDytAgLV0/s1600/IMG_3988.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Happy Valentine's Day!!</span></td></tr>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-21749418866045604542014-01-28T15:57:00.002-08:002014-01-28T15:57:53.746-08:00Game Day Pizza Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xeCnRQPiIqQ/Uug6YdfpiQI/AAAAAAAArew/8CKf5FMA6rg/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xeCnRQPiIqQ/Uug6YdfpiQI/AAAAAAAArew/8CKf5FMA6rg/s1600/IMG_3836.JPG" height="390" width="640" /></a></div>
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Are you ready for some FOOTBALL?</div>
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It's almost Game Day. If your having a Super Bowl party, you'll want to put this pizza dip on the menu. Not only is it ridiculously easy to prepare, but it's also everything you love about pizza but in the form of a dip. What could be more perfect! If your having a large party just double the recipe and you're set to feed a crowd.</div>
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<a href="http://3.bp.blogspot.com/--UHR3CN6zo8/Uug-55TkOnI/AAAAAAAArfI/h8F-5zadreU/s1600/IMG_3796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--UHR3CN6zo8/Uug-55TkOnI/AAAAAAAArfI/h8F-5zadreU/s1600/IMG_3796.JPG" height="640" width="426" /></a></div>
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<b><span style="color: #666666; font-size: large;">Game Day Pizza Dip</span></b></div>
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<b><span style="color: #666666; font-size: x-small;">SOURCE: <a href="http://www.foodnetwork.com/recipes/justin-warner/big-game-pizza-ball-recipe.html?soc=sharingpinterest">Food Network, Justin Warner</a></span></b></div>
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<b><span style="color: #666666; font-size: x-small;">INGREDIENTS:</span></b></div>
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12 ounces shredded mozzarella</div>
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1 8-ounce cream cheese, softened</div>
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3 1/2 tablespoons olive oil</div>
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1 teaspoons crushed red pepper</div>
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1 teaspoons kosher salt</div>
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1/2 teaspoon dried basil</div>
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1/2 teaspoon garlic powder</div>
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1/2 teaspoon dried oregano</div>
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1/2 cup tomato sauce</div>
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4 ounces pepperoni,sliced</div>
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<b><span style="color: #666666; font-size: x-small;">DIRECTIONS:</span></b><br />
In a food processor, combine the cream cheese, cheese, olive oil, salt and the spices. Pulse the mixture until very well combined. Shape the cheese mixture into a football or just a mound.<br />
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<a href="http://1.bp.blogspot.com/-rgqlQ2QnJNI/Uug-zTY_WXI/AAAAAAAAre8/7Ei3pxev7lg/s1600/IMG_3761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rgqlQ2QnJNI/Uug-zTY_WXI/AAAAAAAAre8/7Ei3pxev7lg/s1600/IMG_3761.JPG" height="266" width="400" /></a></div>
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Make a deep well on top of the cheese mixture. Put the tomato sauce in the well you made in the top. Shingle the pepperoni all around the exterior. Dig in!<br />
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If you need some more inspiration for Game Day foods here is a round-up of a few of my favorites!<br />
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<a href="http://3.bp.blogspot.com/-L5JI6ECw_PM/Uug50c0o4KI/AAAAAAAAreY/Lyljb7Xchfk/s1600/IMG_9694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L5JI6ECw_PM/Uug50c0o4KI/AAAAAAAAreY/Lyljb7Xchfk/s1600/IMG_9694.JPG" height="640" width="426" /></a></div>
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<a href="http://half-bakedbaker.blogspot.com/2013/02/sweet-and-spicy-party-mix.html">Sweet and Spicy Party Mix</a></div>
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<a href="http://1.bp.blogspot.com/-sh8PCWM_0m4/Uug572OBqdI/AAAAAAAAreg/geSc17i7VTg/s1600/IMG_5442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sh8PCWM_0m4/Uug572OBqdI/AAAAAAAAreg/geSc17i7VTg/s1600/IMG_5442.JPG" height="456" width="640" /></a></div>
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<a href="http://half-bakedbaker.blogspot.com/2011/11/cranberry-salsa.html">Cranberry Salsa</a></div>
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<a href="http://2.bp.blogspot.com/-Hif1HWHVj8g/Uug6Bj2J0QI/AAAAAAAAreo/sVMnZryViDU/s1600/IMG_4099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Hif1HWHVj8g/Uug6Bj2J0QI/AAAAAAAAreo/sVMnZryViDU/s1600/IMG_4099.JPG" height="640" width="426" /></a></div>
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<a href="http://half-bakedbaker.blogspot.com/2011/08/caramel-cheesecake-apple-dip.html">Caramel Cheesecake Apple Dip</a></div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com3tag:blogger.com,1999:blog-3036437936641607756.post-4425583097674556232014-01-15T05:45:00.000-08:002014-01-15T07:52:42.434-08:00Pink Champagne Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-J4su9v7lzP0/UtXr_OGTCtI/AAAAAAAArdU/sSbDeCk7r2Q/s1600/IMG_3659-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-J4su9v7lzP0/UtXr_OGTCtI/AAAAAAAArdU/sSbDeCk7r2Q/s640/IMG_3659-001.JPG" width="458" /></a></div>
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Happy New Year!! Ok I know I'm<strike> really</strike> just a tiny bit late to the party, but I brought a pink Champagne cake. Hopefully this will make up for my tardiness in posting!!<br />
I recently came across a recipe for this cake and have been dying to make it ever since. I was putting together a cake tasting for a bride this week and thought this cake would be a perfect for a wedding. Everything about this cake just screams celebration!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eDB_NJCb1KY/UtXtClBjQFI/AAAAAAAArds/tzAc-SqdHZU/s1600/IMG_3643-002.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-eDB_NJCb1KY/UtXtClBjQFI/AAAAAAAArds/tzAc-SqdHZU/s640/IMG_3643-002.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This would be a great cake for any celebration...perfect for Valentine's day!!</span></td></tr>
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Here are just a couple of my thoughts on this cake. If you don't like the taste of Champagne/sparkling wine, you probably won't like the cake. It has two cups of champagne in it and it has a distinct champagne flavor. I thought it tasted a bit like a <a href="http://www.simplyrecipes.com/recipes/zabaglione/">Zabaglione</a>, which is one of my favorite desserts. Also, you need to use a sweet, not a dry (brut) Champagne or sparkling wine. It doesn't necessarily have to be a pink champagne but it should be more sweet than dry. I used a sparkling Rose for this cake.<br />
Once again, you really can taste the flavor of the Champagne, so buy one that would be good enough to drink.<br />
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<span style="color: #666666; font-size: large;"><b>Pink Champagne Cake</b></span><br />
<b><span style="color: #666666; font-size: x-small;">Source: <a href="http://www.amazon.com/gp/product/1594744238/ref=as_li_ss_tl?ie=UTF8&tag=itaart-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1594744238">Booze Cakes</a>, Krystina Castella and Terry Lee Stone</span></b><br />
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<span style="color: #666666; font-size: x-small;"><b><br /></b></span>3 cups all-purpose flour<br />
3 tsp. baking powder<br />
1/2 tsp. salt<br />
1 cup unsalted butter<br />
2 cups sugar<br />
1 tsp. vanilla extract<br />
6 egg whites<br />
2 cups pink Champagne (sparkling wine, I used a sweet Rose)<br />
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<span style="color: #666666; font-size: x-small;"><b>FROSTING:</b></span><br />
1 cup unsalted butter<br />
8 cups confectioners' (icing) sugar<br />
2 -3 Tablespoons pink Champagne<br />
1/4 cup whole milk, or enough to get the proper consistency<br />
1 teaspoons vanilla extract<br />
A few drops of red or pink food coloring<br />
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<span style="color: #666666;"><b>For the cake:</b></span><br />
Preheat oven to 350 Grease and flour two 9-inch round cake pans.<br />
In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar 5 minutes, or until light and fluffy. Beat in egg whites one at a time, stopping a few times to scrape down the bowl. Add in the vanilla. In three alternating additions, mix in flour mixture and Champagne, beginning and ending with the flour. Pour batter into pans and bake 35 minutes, or until a toothpick when inserted in the center comes out clean.<br />
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<span style="color: #666666;"><b>For the frosting</b>: </span><br />
In a mixing bowl, beat butter 1 minute. Gradually add the confectioners' sugar, Champagne, milk, vanilla, and food coloring; beat until smooth and spreadable<br />
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com5tag:blogger.com,1999:blog-3036437936641607756.post-41401610893469170682013-12-20T18:07:00.000-08:002013-12-20T18:07:24.281-08:00Eggnog Rice Krispy Treats<div class="separator" style="clear: both; text-align: center;">
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I've been on kind of a rice krisy treat kick lately. I feel like plain RKT's (rice krispy treats) are a bit like a blank canvas. They are fine just as they are but open to lots and lots of variations. For me it just isn't the Christmas season until I get my first glass of eggnog. while shopping for some cake decorating supplies a few days ago, I found some eggnog flavored candy melts made by Wilton. I bought them, not really knowing how I would use them. i decided to make Eggnog flavored RKT's using the candy melts as an icing for the treats. These RKT's really taste like eggnog which makes them perfect for the holiday season.<br />
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<br />
<span style="font-size: large;">Eggnog Rice Krispy Treats</span><br />
<span style="color: #666666; font-size: x-small;"><b>INGREDIENTS:</b></span><br />
3 tablespoons butter<br />
1 10 ounce bag mini marshmallows<br />
1 1/2 teaspoons rum or rum extract<br />
1/4 teaspoon ground nutmeg<br />
pinch of salt<br />
6 cups rice krispy cereal<br />
1 cup white chocolate chips<br />
<br />
1 bag Wilton Eggnog Candy Melts<br />
<br />
<span style="color: #666666; font-size: x-small;"><b>DIRECTIONS:</b></span><br />
Spray an 8x8 pan with non-stick cooking spray. I like my rice krispy treats to be thick. You can also use a 9x13 inch pan, your treats will just be a little thinner.<br />
<br />
In a large pot, melt butter and stir in the marshmallows over medium low heat until marshmallows are melted completely. Remove from heat. Stir in run extract, salt, and nutmeg. Pour in cereal and stir to coat in marshmallow. Stir in the white chocolate chips. Pour into prepared pan and press down well with buttered fingers. Melt the Wilton eggnog candy melts according the package instrutions, With an off set spatula or knife spread the melted eggnog candies over the top. Top with sprinkles , if desired. Cool to room temperature, about 20-30 minutes. Cut into bars and serve.<br />
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<div style="text-align: center;">
Bag them up and give them as Christmas gifts!</div>
<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-53081062296079493612013-12-19T17:03:00.003-08:002013-12-19T17:03:52.807-08:00Making Plans for the Future<div class="blogher_content">
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<span style="color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt; line-height: 15.75pt;">Can you believe the New Year is just around the corner? As a younger person I never really thought much about the New Year beyond how/where to celebrate with friends and family. As I’ve gotten older, I find myself looking at the New Year, less as just a time to celebrate and more as a time to take stock and reevaluate my life and goals for the future. What do I want my future to look like and how can I make those things happen? The New Year is just a natural time to consider making changes to ensure a good future. It’s a great time to really think about the things I’m doing now and how they will affect the future I hope to build. Is how I’m living my life now working toward my plans for the future? How do I want to Get Old? <em>Get Old</em></span><span class="apple-converted-space" style="line-height: 15.75pt;"><span style="background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt;"> </span><span style="background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt;">is an initiative developed by Pfizer to challenge people of all ages to rethink what it means to Get Old and take a more active role in their health and quality of life at every age.</span></span></div>
<div class="ecxmsonormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 16.2pt;">
<span style="color: #444444; font-family: Calibri, sans-serif;"><span style="font-size: 11.5pt; line-height: 15.75pt;">For me, and I would imagine a whole lot of other people, this includes planning for maintaining good mental and physical health in the future. Sure good genes play a role in our health as we age but taking charge of how we live our lives can make a huge difference in future health and </span><span style="font-size: 15px; line-height: 21px;">well-being</span><span style="font-size: 11.5pt; line-height: 15.75pt;">. Being mentally and physically strong as I get older is important to me so this year I’m resolving to take simple steps help ensure both as I age. </span></span></div>
<div class="ecxmsonormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 16.2pt;">
<span style="color: #444444; font-family: Calibri, sans-serif;"><span style="font-size: 11.5pt; line-height: 15.75pt;">My New Year’s resolutions usually include some vague plan to lose a little weight, get more exercise and eat better. </span><span style="font-size: 15px; line-height: 21px;">I've</span><span style="font-size: 11.5pt; line-height: 15.75pt;"> found I have better success when I’m accountable to someone. This past year </span><span style="font-size: 15px; line-height: 21px;">I've</span><span style="font-size: 11.5pt; line-height: 15.75pt;"> done pretty well sticking to my exercise goals from last year by meeting my friend every morning to walk. We motivate each other by having a plan to meet and walk our neighborhood first thing every day. Having that accountability to has made a huge difference in me actually sticking to my goal to get more exercise. My goal for this year is to continue this and also add in some workout classes. </span><span style="font-size: 15px; line-height: 21px;">I've</span><span style="font-size: 11.5pt; line-height: 15.75pt;"> found I need really need the accountability and motivation of an organized workout plan. I don’t stick with it otherwise. </span></span></div>
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<span style="background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt;">Another big resolution for me this year is eating better. I know this is one of those resolutions that everyone makes but this is something that has been really difficult for me since Hubs has taken a job that keeps him away from home for long stretches of time. Eating alone, I tend to just do whatever is most convenient, which is usually not the healthiest choice. One of my concrete plans to reach this goal is to eat breakfast every day. That may sound easy for some but I almost NEVER eat breakfast even though I’m well aware that it’s “the most important meal of the day!” So I’m resolving to eat breakfast every day. I’m planning to try to eat things like this<a href="http://www.blogher.com/clicktracker.php?nid=1419785&cid=1417838&url=http%3A%2F%2Fhalf-bakedbaker.blogspot.com%2F2012%2F01%2Fapple-pie-oatmeal.html"> Apple Pie Oatmeal</a>. It can be made make ahead and is so easy, I’ll have no excuse for not sticking with my resolution!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogher.com/clicktracker.php?nid=1419785&cid=1417838&url=http%3A%2F%2F1.bp.blogspot.com%2F-M_YwAFJkbe8%2FUpysPN57EZI%2FAAAAAAAAGVk%2FT3s3XM4BKsg%2Fs1600%2FIMG_5661.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="412" src="http://1.bp.blogspot.com/-M_YwAFJkbe8/UpysPN57EZI/AAAAAAAAGVk/T3s3XM4BKsg/s640/IMG_5661.JPG" width="640" /></a></td></tr>
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<span style="background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt;">I have found that when I stick to both of these goals I feel better not only physically but mentally as well. Another resolution I’m making toward mental “fitness” is continuing to pursue my passion for cake decorating by building up my small business and striving to learn new techniques and methods to take my skill set to the next level.</span></div>
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<span style="background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Calibri, sans-serif; font-size: 11.5pt;">These are just a few of the things that come to mind for me as I think about resolutions and goals for the upcoming New Year. </span><span style="color: #444444; font-family: 'Calibri','sans-serif'; font-size: 11.5pt;">What are you doing to Get Old well? Tell us at<span class="apple-converted-space"> </span><a href="http://www.blogher.com/clicktracker.php?nid=1419785&cid=1417838&url=http%3A%2F%2Fgoo.gl%2FuuQNTe" style="cursor: pointer; font-weight: inherit;" target="_blank">GetOld.com</a><span class="apple-converted-space"> </span>and join the conversation on<span class="apple-converted-space"> </span><a href="http://www.blogher.com/clicktracker.php?nid=1419785&cid=1417838&url=http%3A%2F%2Fgoo.gl%2FzSFamu" style="cursor: pointer; font-weight: inherit;" target="_blank">Twitter.com/GetOld</a><span class="apple-converted-space"> </span>and<span class="apple-converted-space"> </span><a href="http://www.blogher.com/clicktracker.php?nid=1419785&cid=1417838&url=http%3A%2F%2Fgoo.gl%2FKNVilD" style="cursor: pointer; font-weight: inherit;" target="_blank">Facebook.com/GetOld.<span class="apple-converted-space"> </span></a> <em>I am participating in a sponsored campaign hosted by Pfizer and Get Old. I received compensation for this post. All opinions stated are my own. Get Old is a registered trademark of Pfizer Inc.</em></span></div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com0tag:blogger.com,1999:blog-3036437936641607756.post-37595185511681426412013-12-13T05:54:00.001-08:002013-12-13T06:11:54.231-08:00Fudgy Chocolate Peppermint Crunch Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FM37-bOPUO0/UqsKUdBsySI/AAAAAAAAGV8/tTBu7j45Mck/s1600/Peppermint-cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-FM37-bOPUO0/UqsKUdBsySI/AAAAAAAAGV8/tTBu7j45Mck/s640/Peppermint-cookie.jpg" width="452" /></a></div>
This is a rich chocolate cookie that has a wonderful fudge like texture inside. The cookies are great even without the glaze icing but they are extra special with the icing and extra peppermint crunch on top. Chocolate and peppermint are the perfect Christmas time combo which makes this fudgy peppermint cookie perfect for Christmas cookie exchanges!They are festive looking and oh so delicious.<br />
<span style="color: #666666; font-size: large;"><b>Fudgy Chocolate Peppermint Crunch Cookies</b></span><br />
<div>
<span style="color: #666666;"><b><span style="font-size: x-small;">Yeilds: 3 1/2 to 4 dozen cookies</span></b></span><br />
<span style="color: #666666;"><b><span style="font-size: x-small;">METHOD:</span></b></span>1 stick butter<br />
12 ounces semisweet chocolate<br />
1 1/2 cups flour<br />
1/4 cup unsweetened cocoa powder<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 1/4 cups (packed) brown sugar<br />
3 eggs, at room temperature<br />
1 1/2 teaspoons pure vanilla extract<br />
1 teaspoon espresso powder or coffee extract<br />
<div>
1 cup Andes peppermint crunch baking chips</div>
</div>
<div>
<br /></div>
<div>
Chocolate Glaze Icing</div>
<div>
2 cups confectioners' sugar</div>
<div>
4 tablespoons unsweetened cocoa powder</div>
<div>
2 tablespoon butter, softened</div>
<div>
1/2 teaspoon vanilla extract</div>
<div>
4 tablespoons milk</div>
<div>
<br /></div>
<div>
METHOD:</div>
<div>
For the cookies:</div>
<div>
<div>
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.</div>
<div>
Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. With the mixer running, slowly add in the flour mixture. Mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. </div>
<div>
Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment or a silicon baking mat. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on each cookie sheet, flattening the tops slightly. Bake until the tops of the cookies crack, about 12 minutes. Don't over bake. You want the cookies to be soft and fudgy!</div>
</div>
<div>
<br /></div>
<div>
For the Chocolate Icing:<br />
In a small bowl, combine butter with sugar and cocoa.<br />
Add vanilla. Add milk gradually until smooth.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just add a glass of milk</span></td></tr>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com1tag:blogger.com,1999:blog-3036437936641607756.post-64284266897613851152013-12-07T05:30:00.000-08:002013-12-07T05:30:55.549-08:00I don't mind getting older...<div class="blogher_content">
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<span style="text-align: center;">as long as the cakes keep getting bigger!</span><br />
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It’s that time of the year again, time for holiday celebrations, family gatherings, and lots of food. It also brings about the ending of another year. If you’re like me you are probably wondering how in the world an entire year went so quickly. The older I get, the faster time seems to fly. Life gets busier and busier. It becomes filled with responsibilities, jobs, family, and time seems to shift into warp speed. I've realized I'm now staring middle age square in the face. What?! How did that happen?<br /> Pfizer has asked me to participate in their Get Old campaign and discuss what getting older and having a happy future means to me. Growing older is inevitable fact of life. A privilege denied to many, as the saying goes. As I've gotten older, I've started to think more about the future than I did as a younger person. I certainly put more thought now into what I eat and trying to get enough exercise and sleep than I used to. Staying healthy has definitely become much more important to me as the years go by. While good health plays a large part in planning for the future, I also find it equally important to keep learning new things as well. For me, having a creative outlet and new challenges to conquer are just as important as good health to my future happiness.<br />
<div>
<div class="MsoNormal">
Blogging is one of my creative outlets. It’s wonderful having a place to share ideas, the things that excite me, and connecting with people I might never have met otherwise. I've learned so much through blogging. Everything from taking better photos to what SEO means. Yeah, I had to google it too!</div>
<div class="MsoNormal">
Anyway, it was through blogging that I discovered that my real passion in life is cake decorating. One of the things I enjoy most about cake decorating is that there’s always something new to learn. There is always some new technique for decorating a cake or a new cake recipe to make. It helps me keep current on popular styles and pop culture trends. Did you know that ombre cakes are a huge trend in wedding cakes or that the Ninja turtles have made a comeback? With some cakes I get asked to make, I receive very specific and detailed directions on what the client wants. However, I'd say at least half of the cakes I do I get little or almost no direction at all. For example, one recent order went like this; I know I want purple and something to do with art. Okay... time to get creative!</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GJD1hJMc0us/UoZAfAnrQgI/AAAAAAAAGSU/Bpx9RAa2FyE/s1600/Art-cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-GJD1hJMc0us/UoZAfAnrQgI/AAAAAAAAGSU/Bpx9RAa2FyE/s640/Art-cake.jpg" width="426" /></a></td></tr>
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Every cake I do brings me a new set of challenges. With each new cake I decorate I feel I'm learning to become a better cake designer. It's what keeps me excited and wanting to push myself even more.</div>
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I truly believe you’re never too old to learn something new or to push yourself to try something you've never done before. There’s no stopping the forward march of time. However that doesn't mean you have to stop learning or trying new things. I believe that a large part of a happy future can be found in allowing a place for creativity of some form in your life no matter what your age. </div>
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<ul>
<li><em>Get Old</em> is an initiative developed by Pfizer to challenge people of all ages to rethink what it means to Get Old and take a more active role in their health and quality of life at every age. Whether it’s through watching what you eat, physical exercise, spending time with family and friends or participating in an activity you’re passionate about -- each of us has the power to decide for ourselves how we want to Get Old. It’s not just about living longer, but living better.</li>
</ul>
<br />
<ul>
<li>What are you doing to Get Old well? Tells us at <a href="http://awe.sm/r4EaL">GetOld.com</a> and join the conversation on <a href="http://awe.sm/cHTyB">Twitter.com/GetOld</a> and <a href="http://awe.sm/fI9Gt">Facebook.com/GetOld. </a> </li>
</ul>
<br />
<em>I am participating in a sponsored campaign hosted by Pfizer and Get Old. I received compensation for this post. All opinions stated are my own. </em></div>
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<span style="color: #444444;">Ok I'll let you in on a little family secret. We love jello salads. It's a shocking revelation, I know. We are the family that takes great pride in making most everything we eat from scratch, but yet there it is,a jello salad. We love our jiggly, sweet, gelatinous, with no redeeming qualities "salads". There is always at least one jello salad at every family gathering. Some of them are reserved for certain holidays only. Christmas jello (yes that's it's official name) for example, is only served once a year at Christmas. It's a big deal, just ask anyone in my family about the year mom forgot to make it. Not good!</span><br />
<span style="color: #444444;">It was fine when were all young, living at home, eating our jello salads amongst those of like minds, but now we've added husbands to the mix.Over the years, there have been a few raised eyebrows and confused looks on some of their faces at the presence of the jello salads at almost every family get together.If any of them are brave enough to question the presence of the jello they get an earful. Likely from everyone of us! Hubs once commented, "wow you guys really like your jello!" Yes. Yes we do! It's delicious, fun to eat, and oh so pretty, What's not to love?!</span><br />
<span style="color: #444444;">This one is really delicious and may have to become our Thanksgiving jello salad! </span><br />
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I made <a href="http://half-bakedbaker.blogspot.com/2008/12/sugared-cranberries.html">these sugared cranberries</a> to decorate my salad.</div>
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<span style="color: #666666; font-size: large;">Cranberry Mousse Salad</span><br />
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<span style="color: #666666; font-size: x-small;"><b>INGREDIENTS:</b></span><br />
1 six ounce package, raspberry flavor gelatin<br />
1 cup boiling water<br />
1 can 20 ounce crushed pineapple<br />
1 can whole-berry cranberry sauce<br />
3 tablespoons orange juice<br />
1 teaspoon grated orange zest<br />
1/2 teaspoon ground nutmeg<br />
2 cups sour cream or Greek yogurt<br />
1/2 cup chopped pecans<br />
<b><span style="font-size: x-small;"><br /></span></b>
<b><span style="color: #666666; font-size: x-small;">METHOD:</span></b><br />
In a large bowl, dissolve gelatin in boiling water. Drain the juice from the pineapple.<br />
Set the pineapple aside and stir the pineapple juice to gelatin. Stir in<br />
cranberry sauce, orange juice, zest and nutmeg. Chill until the mixture<br />
thickens, about 10 minutes. Fold in sour cream, pineapple and pecans. Pour into a<br />
glass serving bowl or an oiled 9-cup mold. Chill until set, at least<br />
2 hours. Yield: 16-20 servings. <br />
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<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com4tag:blogger.com,1999:blog-3036437936641607756.post-29874924952749049132013-11-14T12:15:00.000-08:002013-11-15T09:48:55.062-08:00Turkey Cake Tutorial <div class="separator" style="clear: both; text-align: center;">
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I got this wild brainstorm the other night to make a Turkey Cake. It occurred to me that the petal icing effect that I used on<a href="http://half-bakedbaker.blogspot.com/2012/01/ombre-petal-cake.html"> this cake</a> would make cute "feathers" for the turkey. I knew I just had to try it to see if it would work. I think it turned out pretty cute and is fairly easy. It doesn't require any special equipment and would be a fun project for older children. How cute would this cake be for Thanksgiving!<br />
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<b><span style="color: #666666;">Here's what you'll need for a 6" cake:</span></b><br />
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<span style="color: #666666;">1 half ball cake* any flavor (red velvet ala<a href="http://www.fanpop.com/clubs/steel-magnolias/images/2896946/title/armadillo-cake-photo"> Steel Magnolias,</a> anyone!!)</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">buttercream frosting, homemade or store bought, I used around 6 cups total</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">food coloring, red, orange, yellow, and brown</span><br />
<span style="color: #666666;"><br /></span><span style="color: #666666;">4 piping bags fitted with just the coupler (the inside plastic piece that the tip goes on) or zip top plastic baggies with a small piece, (1/4 inch) cut from one corner</span><br />
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<span style="color: #666666;">Wilton googly eyes, optional</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">candy corn for the beak</span><br />
<span style="color: #666666;"><br /></span>For my cake, I used one side of the Wilton small ball cake pan. If you don't have this pan don't worry, you can bake your cake in an oven safe glass or stainless steel bowl. Not all glass is oven safe! If using glass, be sure it is a tempered glass that is oven safe. Brands such as Pyrex or Duralex are oven safe and I bake cakes in them all the time!<br />
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What size you use is up to you, my cake was 6", that's about the same size as my smallest Pyrex bowl (4 cup capacity) Fill the pan or bowl 2/3 - 3/4 full and bake as you would any other cake. The cake is done whena toothpick comes out clean when inserted in the center. Cool cake completely.<br />
When the cake is cool trim the top flat. This will be the bottom of the cake and needs to rest flat on the cake board or plate.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DQJ0MJciWrY/UoUhtqTcPPI/AAAAAAAAGQg/-BTOC9BUNQ8/s1600/turkey+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://2.bp.blogspot.com/-DQJ0MJciWrY/UoUhtqTcPPI/AAAAAAAAGQg/-BTOC9BUNQ8/s640/turkey+cake.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I won't tell anyone if you eat the scraps!</td></tr>
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<span style="color: #666666; font-size: large;"><b>Now the fun part:</b></span><br />
<span style="color: #666666; font-size: large;"><b><br /></b></span>
Divide your white frosting into four bowls. I made about 2 cups of brown and 1 cup each of the remaining colors. Tint the white frosting with food coloring or gel until the desired shade is reach. Fill your zip top baggies, or pastry bags fitted with couplers with the tinted frosting.<br />
Cover the entire cake with a thin layer of brown frosting. This is called crumb coating. It does not need to be thick but it is necessary so that the dots for the "feathers" on the cake can adhere to the cake.<br />
Starting from what will be the back of the turkey, begin pipping your first row of dots along the bottom, flattening the dots as you go, like this:<br />
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<a href="http://4.bp.blogspot.com/-KxStiAGYITc/UoUkWYeAsxI/AAAAAAAAGQs/npiZF4UCjBA/s1600/dots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://4.bp.blogspot.com/-KxStiAGYITc/UoUkWYeAsxI/AAAAAAAAGQs/npiZF4UCjBA/s640/dots.JPG" width="640" /></a></div>
I used a small off-set spatula, like in the second photo to flatten out my dots, but a small spoon works well too.<br />
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Start at the back and work forward to get the feather effect. My first row I started with brown and did five dots across. Then I flattened those and started my next row at the bottom and then over lapping the previous flattened dots, see picture below:<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Dw6tovkv8Rc/UoUl8CSBmvI/AAAAAAAAGRA/3RILOFHyi0o/s1600/IMG_3203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="464" src="http://2.bp.blogspot.com/-Dw6tovkv8Rc/UoUl8CSBmvI/AAAAAAAAGRA/3RILOFHyi0o/s640/IMG_3203.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It looks a little messy at first</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dCtWorKgCuc/UoUn7CGMGxI/AAAAAAAAGRg/7MHhA9g4ERE/s1600/IMG_3207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-dCtWorKgCuc/UoUn7CGMGxI/AAAAAAAAGRg/7MHhA9g4ERE/s400/IMG_3207.JPG" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You may need to add on dot and flatten it so that your line meets up for the next row across.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eO4rQwWq018/UoUn7SON-YI/AAAAAAAAGRk/mkiyq2qBD-M/s1600/IMG_3208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eO4rQwWq018/UoUn7SON-YI/AAAAAAAAGRk/mkiyq2qBD-M/s400/IMG_3208.JPG" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like this</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4CtGucivnEw/UoUn7euVnrI/AAAAAAAAGRY/jiU6HG0NW-Q/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-4CtGucivnEw/UoUn7euVnrI/AAAAAAAAGRY/jiU6HG0NW-Q/s400/IMG_3211.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then proceed around the rest of the cake</td></tr>
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I did two rows of each color of dots until I got to the front of the cake then I just did one row each color. You can do them in any order you like until you fill the whole cake. Be sure you are always flattening your dots toward the front of the cake.<br />
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<a href="http://3.bp.blogspot.com/-cYxk4VBBjE8/UoUn70igj2I/AAAAAAAAGRo/pPISRVKcw5I/s1600/IMG_3212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-cYxk4VBBjE8/UoUn70igj2I/AAAAAAAAGRo/pPISRVKcw5I/s640/IMG_3212.JPG" width="640" /></a></div>
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This is the front of the cake completely covered with the "feathers". The head was a little tricky. I made a couple attempts that I didn't like and finally decided to make the outline of an 8 with the frosting that I filled in to make it stand out a little. I pulled the frosting up and out from the top to make a head.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GLK1fV9vj9k/UoUqsD8HemI/AAAAAAAAGRw/HOzyqpfx5SA/s1600/IMG_3276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-GLK1fV9vj9k/UoUqsD8HemI/AAAAAAAAGRw/HOzyqpfx5SA/s640/IMG_3276.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the head I did an outline in the shape of an 8. Then I filled in the shape with more frosting, pulling the piping bag slightly away from the cake to form a cone shape where I put the beak.</td></tr>
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Add a candy corn for the beak and Wilton's googly eye candies and Ta Da, turkey cake!! I hope you have as much fun making this as I did!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-G6JdqVeBwpU/UoUsIZxac6I/AAAAAAAAGSE/eN2d4zW32aE/s1600/IMG_3273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-G6JdqVeBwpU/UoUsIZxac6I/AAAAAAAAGSE/eN2d4zW32aE/s640/IMG_3273.JPG" width="498" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I feel like those googly eyes are following me!</td></tr>
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<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com3tag:blogger.com,1999:blog-3036437936641607756.post-85897910713043215622013-11-11T12:26:00.002-08:002013-11-15T13:51:14.777-08:00Five Cranberry Condiments for Thanksgiving<div class="separator" style="clear: both; text-align: center;">
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Thanksgiving is just around the corner. Time to start planning the menu for your Thanksgiving meal. Don't forget to plan for your Turkey Day condiments! Cranberry sauces and relishes are one of my favorite parts of the Thanksgiving table. Here are five of my favorite cranberry condiments that I think are the perfect accompaniment to your Thanksgiving feast. These are some of the cranberry sauces etc. that I've made over the past few years. New this year is the orange cranberry butter recipe. I think it's fabulous on any yeast roll or muffin!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2XdkfAw81Uc/UoEz4imesLI/AAAAAAAAGPA/Yr97GAm5nS8/s1600/IMG_3169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2XdkfAw81Uc/UoEz4imesLI/AAAAAAAAGPA/Yr97GAm5nS8/s640/IMG_3169.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cranberry-Orange Butter</span></td></tr>
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<b><span style="color: #666666; font-size: large;">Cranberry-Orange Butter</span></b><br />
<span style="color: #666666;">1 cup butter, softened</span><br />
<span style="color: #666666;">1/2 cup whole berry cranberry sauce</span><br />
<span style="color: #666666;">2 teaspoons orange zest,( about the zest from one orange)</span><br />
<span style="color: #666666;">In a food processor or a mixing bowl, cream together the butter and orange zest. Add the cranberry sauce, mix until well incorporated.</span><br />
<span style="color: #666666;">** If you want a sweeter butter and 2 tablespoons of confectioners sugar and combine well. </span><br />
<span style="color: #666666;"><br /></span>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: red; font-size: large;"><a href="http://half-bakedbaker.blogspot.com/2012/11/jellied-cranberry-sauce-with-apples.html">Jellied Cranberry Sauce with Apples</a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vUBHX6dJ2iQ/UoE5XigDoRI/AAAAAAAAGPg/idsraPJPirQ/s1600/DSC04890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-vUBHX6dJ2iQ/UoE5XigDoRI/AAAAAAAAGPg/idsraPJPirQ/s640/DSC04890.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red; font-size: large;"><a href="http://half-bakedbaker.blogspot.com/2008/10/cranberry-rum-relish_14.html">Cranberry Rum Relish</a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1-9wMXPSieg/UoE562zdb6I/AAAAAAAAGPw/o_asqCcXElE/s1600/IMG_5406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-1-9wMXPSieg/UoE562zdb6I/AAAAAAAAGPw/o_asqCcXElE/s640/IMG_5406.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red; font-size: large;"><a href="http://half-bakedbaker.blogspot.com/2011/11/cranberry-salsa.html">Cranberry Salsa</a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cgEY9YH3rOs/UoE6HE0Of9I/AAAAAAAAGP4/6XldwRlHeY0/s1600/chutney.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-cgEY9YH3rOs/UoE6HE0Of9I/AAAAAAAAGP4/6XldwRlHeY0/s640/chutney.JPG" width="588" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red; font-size: large;"><a href="http://half-bakedbaker.blogspot.com/2010/11/cranberry-chutney.html">Cranberry Chutney</a></span></td></tr>
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<b><span style="color: #666666;">Here are a few other Cranberry condiments from around the web:</span></b></div>
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<span style="font-size: large;"><a href="http://www.mykitchenaddiction.com/2011/10/cranberry-mustard/">Cranberry Mustard, My Kitchen Addiction</a></span></div>
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<span style="font-size: large;"><a href="http://www.simplyrecipes.com/recipes/cranberry_relish/">Cranberry Relish, Simply Recipes</a></span></div>
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<span style="font-size: large;"><a href="http://spoonful.com/recipes/cranberry-pineapple-relish">Cranberry Pineapple Relish, Spoonful.com</a></span></div>
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Linked to <a href="http://tidymom.com/">TidyMom.com</a></div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-21470406540144488262013-10-30T05:38:00.000-07:002013-10-31T12:44:21.710-07:00Baked Brie with Plum Preserves and Spiced Pecans<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2oPQVpPJcbw/UnA_XyIqrbI/AAAAAAAAGKQ/yDfqZ1_Gw30/s1600/IMG_3003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2oPQVpPJcbw/UnA_XyIqrbI/AAAAAAAAGKQ/yDfqZ1_Gw30/s640/IMG_3003.JPG" width="426" /></a></div>
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<span style="color: #666666;">Walkers Shortbread sent me the most amazing box full of goodies. This time not only did they send me a large selection of their fantasic cookies, for this shipment Walkers Shortbread partnered with Bonne Maman. Bonne Maman is the creator of gourmet, all-natural, preserves and jellies produced in France. Their preserves and jellies are made without the use of preservatives, artificial coloring, or high fructose corn syrup.</span><span style="color: #666666;"> </span><span style="color: #666666;">I have been a long time fan of Bonne Maman's wonderful products. I adore the little jars, with their iconic red gingham lids that the preserves come in almost as much as I love the preserves and jellies themselves. So cute and delicious!! Anyway I was so excited about all the</span><span style="color: #666666;"> great products Walkers sent in this box. </span><br />
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<span style="color: #666666;">The theme for this shipment is </span><i style="color: #666666;">Festive Recipes for Autumn and Holiday Entertaining. </i><span style="color: #666666;">Walkers Shortbread included their Highland Oatcakes in this box. The oatcakes are a savory oat cracker, and like all Walkers products are made from all-natural ingredients. I had never tried Walkers oatcakes before. They have now become my go-to cracker for any cheese platter. The oatcakes have a wonderful nutty flavor from the oats that pairs beautifully with cheeses. </span><br />
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<span style="color: #666666;">The holiday season is busy so I decided to share this really simple but beautiful and delicious baked brie recipe. It takes very few ingredients and can be put together in matter of minutes. Perfect for the busy holiday season! </span></div>
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<a href="http://1.bp.blogspot.com/-40qS6M3c6Lg/UnBI5Kskz0I/AAAAAAAAGKg/seek8jBEqf8/s1600/IMG_3056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-40qS6M3c6Lg/UnBI5Kskz0I/AAAAAAAAGKg/seek8jBEqf8/s640/IMG_3056.JPG" width="426" /></a></div>
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<span style="color: #666666;">Make the spiced pecans ahead of time and store them in an air-tight container for up to 2 weeks. Try not to eat all of the spiced pecans beforehand (it will be really tempting!) and you can throw this baked brie together in under 15 minutes! </span></div>
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<span style="color: #666666; font-size: large;">Baked Brie with Plum Preserves and Spiced Pecans</span></div>
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1 small (8 ounce) brie wheel</div>
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1/2 cup Bonne Maman Golden Plum Mirabella Preserves</div>
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1/3 cup rosemary spiced pecans, roughly chopped (recipe below)</div>
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1 teaspoon chopped fresh rosemary</div>
Carefully cut brie in half horizontally. Place rind side down on baking sheet or shallow baking dish. Spoon half of the preserves onto bottom half of brie, spreading evenly. Sprinkle with about 2 tablespoons of chopped pecans. Top with the other brie half and spoon remaining preserves and remaining chopped pecans over the top.<br />
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<a href="http://3.bp.blogspot.com/-h8z9JUmbXJs/UnBQdNn7EaI/AAAAAAAAGK8/i16XxXFhaIM/s1600/brie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="http://3.bp.blogspot.com/-h8z9JUmbXJs/UnBQdNn7EaI/AAAAAAAAGK8/i16XxXFhaIM/s640/brie.jpg" width="640" /></a></div>
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Bake 8-10 minutes or until cheese is soft and just begins to melt. Let brie cool for about 5 minutes. Move to serving platter with a large spatula. Sprinkle the chopped rosemary over the top and decorate with a few of the rosemary spiced pecan halves, if desired. Serve with Walkers Highland Oatcakes and the rest of the rosemary spiced pecan halves.<br />
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<span style="color: #666666; font-size: large;">Rosemary Spiced Pecans</span></div>
2 cups pecan halves<br />
1/4 tsp. ground coriander<br />
1/4 tsp. ground cumin<br />
1 1/2 Tbs. unsalted butter<br />
1 1/2 Tbs. dark brown sugar<br />
1 Tbs. chopped fresh rosemary<br />
pinch of cayenne<br />
1/2 tsp. kosher salt (omit if using salted nuts)<br />
Position a rack in the center of the oven and heat the oven to 350°F. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking, until the nuts are nicely toasted, about 10 minutes.<br />
Meanwhile, set a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.<br />
Put the nuts into a large bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.<br />
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<a href="http://4.bp.blogspot.com/-lMN9UlYF2us/UnBJE1PW3HI/AAAAAAAAGKo/mlS-3IXkG18/s1600/IMG_3040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-lMN9UlYF2us/UnBJE1PW3HI/AAAAAAAAGKo/mlS-3IXkG18/s640/IMG_3040.JPG" width="426" /></a></div>
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<span style="background-color: white; color: #666666; font-family: Calibri; font-size: 15px; line-height: 21px;">Walkers has provided me with a special promo code for my readers to save 20% off your next purchase from, </span><a href="http://us.walkersshortbread.com/" style="background-color: white; color: #f4e34b; font-family: Calibri; font-size: 15px; line-height: 21px; text-decoration: none;">www.walkersus.com.</a><span style="background-color: white; color: #666666; font-family: Calibri; font-size: 15px; line-height: 21px;"> Go to the site, place your order for any of their regular priced products and when you check out enter the code </span><span style="background-color: white; font-family: Calibri; font-size: 15px; line-height: 21px;"><span style="color: #666666;"><b>HBBFALL. </b>Hurry offer ends November 4th!</span></span></div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com1tag:blogger.com,1999:blog-3036437936641607756.post-77833934194446202642013-10-23T12:59:00.000-07:002013-10-25T17:59:09.214-07:00Sticky Bun Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ks0CLPabuPI/UmgbkoU9aMI/AAAAAAAAGIs/BPdtIf4q4FU/s1600/IMG_2918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ks0CLPabuPI/UmgbkoU9aMI/AAAAAAAAGIs/BPdtIf4q4FU/s640/IMG_2918.JPG" width="426" /></a></div>
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Have you heard about the Cronut crazy? A bakery in New York came up with the idea to blend a croissant and a doughnut into to one delicious new pastry. A doughnut and croissant in one! Sounds crazy good, doesn't it? The method they use to make the Cronut is top secret and I read it was even being patented. The real Cronuts are only sold at this one bakery and people apparently will wait in line for hours just to nab one of these hybrid pastries. I live in Alabama, so I'm not able to get my hands on a Cronut unless I hop on a plane. Not a very convenient option for pastry buying. Hopefully the Cronut is still around the next time I make it to New York. Until then I've found another cross bred pastry hybrid that has made me all but forget my lust for the Cronut.</div>
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This muffin is the best of both sticky buns and pumpkin muffins. That sticky topping that makes a sticky bun a sticky bun, tops a super moist pumpkin spiced muffin. How good does that sound? Uh huh, pretty amazing. Best of all they take no time at all to make, in your own kitchen. No need to jump on a plane or wait in an hours long line. Go make a batch. You'll thank me. Who knows you may just have people lining up at your door hoping to get one of these muffins!</div>
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<span style="color: #666666; font-size: large;"><b>Sticky Bun Pumpkin Muffins</b></span></div>
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<span style="color: #666666; font-size: x-small;"><b>SOURCE: <a href="http://www.myrecipes.com/recipe/sticky-bun-pumpkin-muffins-50400000116223/">myrecipes,com, Southern Living</a></b></span></div>
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2 cups pecan halves and pieces</div>
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1/2 cup butter, melted</div>
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1/2 cup firmly packed light brown sugar</div>
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2 tablespoons light corn syrup</div>
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3 1/2 cups all-purpose flour</div>
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3 cups granulated sugar</div>
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1 tablespoon pumpkin pie spice</div>
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1/4 teaspoon cinnamon (optional)</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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2/3 cup water</div>
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1 (15-oz.) can pumpkin</div>
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1 cup canola oil</div>
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4 large eggs </div>
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Preheat oven to 350°. Place pecans in a single layer in a shallow pan and bake about 8 minutes or until nuts are lightly toasted, stirring halfway through.</div>
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In a medium bowl, stir together melted butter, brown sugar, and corn syrup. Lightly grease 2 12-cup muffins tins. Spoon 1 teaspoonful butter mixture into each cup and add 5-6 toasted pecans on top of the brown sugar mixture. (Overfilling the muffin tins with the brown sugar mixture will cause the muffins to overflow when baking. So a nice rounded teaspoon full is plenty of topping!)</div>
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<a href="http://1.bp.blogspot.com/-XwbcIZYsR7E/UmgoBWrzCEI/AAAAAAAAGJQ/-ofB3HpvZQc/s1600/IMG_2842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-XwbcIZYsR7E/UmgoBWrzCEI/AAAAAAAAGJQ/-ofB3HpvZQc/s320/IMG_2842.JPG" width="253" /></a></div>
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In a large bowl, whisk together together flour, sugar, spices, baking soda, salt. Make a well in center of the dry mixture. In another bowl, whisk together pumpkin puree, water, oil, and the eggs. Add the wet ingredients into the dry ingredients, stirring just until moistened.</div>
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Spoon batter over the pecan mixture in the muffin cups , filling three-fourths full. Place an aluminum foil-lined cookie sheet on lower oven rack to catch any overflow.</div>
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Bake at 350° on for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Invert pan immediately onto a cookie sheet. Remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C3tFixRi-ik/UmgoK5fJgAI/AAAAAAAAGJY/78jz_bfaiqs/s1600/IMG_2916.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-C3tFixRi-ik/UmgoK5fJgAI/AAAAAAAAGJY/78jz_bfaiqs/s640/IMG_2916.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part sticky bun, part pumpkin muffin....the best of both in one delicious muffin!</td></tr>
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Linked to <a href="http://tidymom.net/">Tidy Mom's link party, I"m Lovin It Fridays </a></div>
<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com1tag:blogger.com,1999:blog-3036437936641607756.post-46587857027823607862013-10-08T13:13:00.000-07:002013-10-25T17:59:41.453-07:00Cinnamon Chip Hot Chocolate Mix<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-VTl0B8jpit8/UlRc4v18xxI/AAAAAAAAGHs/fQXqxLmoB3o/s1600/IMG_2803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-VTl0B8jpit8/UlRc4v18xxI/AAAAAAAAGHs/fQXqxLmoB3o/s640/IMG_2803.JPG" width="406" /></a></div>
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I woke up this morning and there was a definite nip in the air. For those of you that don't live in the very deep South, you have probably had several weeks of such weather already this season. As soon as there's even a slight chill in the air, I start to crave hot chocolate. I stumbled on this recipe while searching for recipes to use the cinnamon chips I'd just bought. Have you tried cinnamon chips yet? If not go get some right away! A word of warning though, if you are like me and lack self restraint, buy them at you own risk. It's hard to resist just eating those little guys right from the bag...in one sitting. Really! For a cinnamon lover like myself they are down right addictive. I catch myself grabbing a handful every time I walk near the kitchen. Anyway, I found this recipe for cinnamon hot chocolate mix and had to give it a try. Luckily I didn't need an entire bag of chips to make this recipe, as let's just say the bag wasn't quite full anymore. </div>
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I'm so glad I made this hot chocolate. It's fantastic. Rich cocoa with a cinnamon kick makes this the perfect beverage for a cool Fall day.</div>
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<a href="http://2.bp.blogspot.com/-jJK4zedkIaQ/UlRjMmeOoBI/AAAAAAAAGH8/t_oFUHjgMVU/s1600/IMG_2667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jJK4zedkIaQ/UlRjMmeOoBI/AAAAAAAAGH8/t_oFUHjgMVU/s640/IMG_2667.JPG" width="500" /></a></div>
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The recipe is for a dry hot chocolate mix. You make the mix up and keep it in an airtight container. All that's needed is a cup of boiling water and you can have a rich cinnamon-y mug of cocoa anytime! </div>
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This hot chocolate could also serve as a hostess or teachers gift. Double or triple the recipe and divide the hot chocolate mix into mason jars. Tie the jars with a cute ribbon, add a tag or label with instructions and it's gift giving ready! </div>
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<span style="color: #666666; font-size: large;"><b>Cinnamon Chip Hot Chocolate Mix</b></span></div>
<span style="color: #666666; font-size: x-small;"><a href="http://recipebox.cdkitchen.com/152836/1/mycdkrecipes.html">SOURCE: cdkitchen, by: ChefSageCook</a></span><br />
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<span style="color: #666666; font-size: x-small;"><b>INGREDIENTS:</b></span><br />
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1 cup sugar<br />
1 cup good quality cocoa powder<br />
1 cup nonfat dry milk powder<br />
1/2 cup cinnamon flavored chips<br />
2 teaspoons kosher salt<br />
whipped cream for topping, optional<br />
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<span style="color: #666666; font-size: x-small;"><b>METHOD:</b></span><br />
Put the sugar, cocoa powder, powdered milk, cinnamon flavored chips and salt in a large bowl. Combine well with a spoon. Pour into an airtight container to store. I used a quart jar<br />
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For a single serving, scoop 1/3 cup of the mix into a mug and pour 1 cup boiling water over it. Stir until the cinnamon chips are melted and the mixture is smooth. Top with whipped cream, a sprinkle of ground cinnamon, and chocolate curls, if desired! Serve immediately.<br />
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Linked to <a href="http://tidymom.net/">Tidy Mom's link party, I"m Lovin It Fridays</a><br />
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<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com6tag:blogger.com,1999:blog-3036437936641607756.post-18334033305068927502013-09-30T12:41:00.003-07:002013-10-04T12:32:30.343-07:00Halloween PEEPS S'mores Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6cN3ZZZfz24/UknJ0NIISzI/AAAAAAAAGGk/Nqt05VyomTY/s1600/IMG_2632-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-6cN3ZZZfz24/UknJ0NIISzI/AAAAAAAAGGk/Nqt05VyomTY/s640/IMG_2632-001.JPG" width="372" /></a></div>
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<span style="text-align: start;">My mail, probably yours as well, consists of bills, junk, a few magazines, more junk, maybe something I ordered, and more bills. Every once in a while something unexpected and fun comes along with the usual daily mail. It's the hope that there might be something fun and exciting in the day's mail that makes me keep an eye out for the mail delivery truck. A couple of days ago I received a box full of Halloween PEEPS in the mail. Now that's what I call fun mail! The nice folks at<a href="http://www.marshmallowpeeps.com/"> PEEPS</a> sent me a few of their Halloween themed PEEPS to try. Thanks PEEPS!</span><br />
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In case, if you didn't already know, PEEPS are not just for Easter anymore. Nope they've gone multi-holiday! There are now Halloween and Christmas PEEPS, in addition to the traditional Easter PEEP. No more waiting and entire year for PEEPS to return! </div>
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Anyway, I wanted to use my PEEPS in a fun Halloween-ish dessert. With PEEPS being super fun marshmallow treat, I immediately thought of doing s'mores. PEEPS and s'mores, are a perfect match, but I didn't want to melt my PEEPS, I mean look at how cute they are! So I decided to layer the PEEPS in a s'mores trifle. How cute and yummy is that? PEEPS, chocolate, whipped cream...Happy Halloween!</div>
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Ok so this doesn't really need a recipe, maybe just an assembly guide! Here's what you'll need and how I put mine together.<span style="color: red;"> **</span><i>The amounts you'll need will depend on the size of your trifle bowl. The one I used was small and only holds 2 quarts. The average trifle bowl will hold more like 4 quarts. Double the amounts below for a larger size trifle.</i> You can go as easy or as homemade as you want with all of the components of the trifle. If you want to make your cake, pudding and whipped cream from scratch. go right ahead. If you want to go super easy, use a cake mix, box of chocolate pudding, and Cool Whip. No judgement here. After all PEEPS are meant to be fun food!<br />
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<span style="color: #666666; font-size: large;"><b>Halloween S'mores Trifle</b></span><br />
<span style="font-size: x-small;">yield: 1 two quart trifle</span><br />
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<span style="color: red;">**</span>1 8 inch layer, devil’s food cake (half of an 8 inch cake made from a cake mix)<br />
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chocolate pudding -1 sm box<br />
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1 tub of cool whip<br />
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2 cups crushed graham crackers<br />
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1 cup mini marshmallows</div>
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3 boxes of pumpkin PEEPS, 1 box chocolate mousse cat PEEPS, 2 boxes ghost PEEPS, or any variation you want!<br />
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Prepare devil’s food cake mix and chocolate pudding according to the directions on the box or make your favorite recipe. </div>
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Once the cake has completely cooled, break it up into large chunks.<br />
In a glass trifle dish or any bowl with straight sides, layer, starting with the crushed graham crackers add a layer of the devil’s food cake chunks, then add a layer chocolate pudding. At this point place the PEEPS against the bowl facing outward around the bowl. Place them very close together so that there aren't too many gaps between the PEEPS. I didn't separate the pumpkin PEEPS, I just took them out of the package and place the whole thing in the bowl together. I added a cat in between each set of the pumpkins, but you can do them anyway you want! Feel free to express your PEEPSonality! Continue layering the trifle with the Cool Whip next. Repeat the layers again ending with Cool Whip on top. Sprinkle the mini marshmallows over the top. I toasted my mini marshmallows with a kitchen blow torch. If you don't have one of these, just leave the marshmallows untoasted. Don't put the trifle bowl under the broiler in your oven!!<br />
Refrigerate until ready to serve. Top with PEEPS ghosts.</div>
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Want your trifle in individual servings? Just layer the components of the trifle into small plastic cups and top with each one with a chocolate dipped PEEP!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L9vr63W56PU/Ukmgo9-bXaI/AAAAAAAAGGA/7ZbbpCYayu0/s1600/IMG_2574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-L9vr63W56PU/Ukmgo9-bXaI/AAAAAAAAGGA/7ZbbpCYayu0/s640/IMG_2574.JPG" width="628" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This S'mores trifle is perfect for Halloween parties!</td></tr>
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*Linked on <a href="http://www.half-bakedbaker.blogspot.com/2013/09/halloween-peeps-smores-trifle.html">Tidy Mom,net I'm Loving It, Fridays!</a> linky party</div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-25902744746813811632013-09-19T05:49:00.001-07:002013-09-19T05:49:36.786-07:00Apple Cranberry Crisp with Ginger Cookie Crumble<div class="separator" style="clear: both; text-align: center;">
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Yeah it's almost officially Autumn! Walkers Shortbread has sent me some cookies to use in Fall Fruit themed desserts. Since apple crisp is one my favorite Fall time desserts I decided I'd incorporate Walkers Stem Ginger Shortbread Cookies into the crumb topping of an apple cranberry crisp. The buttery ginger-y cookies make this crumble topping really delicious. After I cooked the crisp I served the crisp topped with ice cream and crumbled a couple more the stem ginger cookies over the top. Delicious! I think the Stem Ginger Shortbread Cookies will be a regular addition to my apple crisps in the future!<br />
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<b><span style="color: #666666;"><span style="font-size: large;"><br /></span></span></b>
<b><span style="color: #666666;"><span style="font-size: large;">Apple Cranberry Crisp with Ginger Cookie Crumble</span></span></b><br />
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<b><span style="color: #666666; font-size: x-small;"> FOR THE CRUMBLE TOPPING:</span></b><br />
1 cup all-purpose flour<br />
3 tablespoons cup granulated sugar<br />
3 tablespoons packed brown sugar<br />
1 cup Walkers Ginger Stem cookies, crushed<br />
1/4 teaspoon ground ginger<br />
1/8 teaspoon salt<br />
1 stick (8 tbl) unsalted butter<br />
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<span style="font-size: x-small;"><b><span style="color: #666666;">FOR THE FILLING</span></b>:</span><br />
2 pounds tart baking apples peeled, cored and sliced 1/4 inch thick. (I used Macintosh apples but Granny Smith or any tart other apple will work)<br />
1 cup fresh cranberries<br />
1 tablespoon lemon juice<br />
1/2 teaspoon finely grated lemon zest<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon ground ginger<br />
1/2 teaspoon cinnamon<br />
1/2 cup granulated sugar<br />
2 tablespoons cornstarch<br />
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<b><span style="color: #666666; font-size: x-small;">METHOD:</span></b><br />
Preheat the oven to 350°F.<br />
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Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Cut the butter into large pieces, using you hands work the butter into the mixture to form a crumbly texture<br />
In a 8 inch skillet or a 1 1/2 to 2 quart baking dish, mix together the apples, cranberries, lemon juice, lemon zest, ginger, cinnamon and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.<br />
Sprinkle the ginger cookie crumble over the top of the fruit. Put a foil lined baking pan under your skillet or baking dish to catch anything that might cook out. Bake it for about 45 minutes, or until you see juices bubbling up through the crumbs and the apples are soft.<br />
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Walkers is offering a great deal for all Half Baked readers! Now through Monday, September 23, you can receive 25% off your total purchase, excluding sales items when you use the promo code HBBFRUIT Don't miss out on your chance to save!<br />
<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-38288062389369709402013-09-11T12:53:00.000-07:002013-09-11T12:53:08.731-07:00Pumpkin Spice Scones<div class="separator" style="clear: both; text-align: center;">
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To most,I would imagine, the day after Labor Day has no real significance. Yes it means back to school or work and maybe the vague sense of a slight shift in the universe, indicating summers imminent end. Nothing really changes. It was still 90 degrees here in Alabama that day. Still the same summertime weather as the days leading up to the day after Labor Day. Only now it's after Labor Day and we all know what that means... Right? The much anticipated return of Starbucks Pumpkin Spice Lattes!! Of course I had to have one, in spite of the very summer-like temps and humidity. I've been craving that pumpkin spiced drink since it went away last year and it was BACK! Ok so maybe I broke a sweat and had to turn up the air in my car just so I could drink it, but whatever...totally worth it! Anyway as you might have guessed my love for pumpkin and spice runs deep.</div>
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While I was getting my PSL from Starbucks, I saw that they also sell pumpkin spice scones. I guess I've been living under a rock or something but I've never had a pumpkin scone. I did not buy one of those but did come home and look to see if I could find a recipe to make them. Apparently I was living under a rock. How had I missed these scones? Eaten along with a cup of hot coffee, it's quite possibly my new Fall obsession! </div>
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I usually change a few things here and there in recipes that I make. I didn't change much on this one with one MAJOR exception: The original recipe said that the spiced glaze frosting was "optional"...umm I had to change that to mandatory!! </div>
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<b><span style="color: #666666;"><b><span style="color: #666666; font-size: large;">Pumpkin Spice Scones</span></b></span></b></div>
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<b><span style="color: #666666; font-size: x-small;">SOURCE: <a href="http://tastykitchen.com/recipes/breads/pumpkin-spice-scones">Tasty Kitchen</a></span></b><br />
<span style="font-size: x-small;">YIELD: 8 SCONES</span><br />
<span style="font-size: x-small;"><br /></span></div>
<span style="font-size: x-small;">FOR THE SCONES:</span></span></b><br />
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2 cups all purpose flour </div>
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1/3 cups brown sugar</div>
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2 teaspoons baking powder</div>
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1/2 teaspoons salt</div>
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1 teaspoon cinnamon </div>
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1/2 teaspoons ground ginger </div>
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1/2 teaspoons nutmeg</div>
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1 stick unsalted butter, frozen</div>
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½ cups pumpkin puree, not pumpkin pie filling</div>
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½ cups heavy cream </div>
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<span style="color: #666666; font-size: x-small;"><b>FOR THE ICING: (MANDATORY)</b></span></div>
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1 cup powdered sugar </div>
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½ teaspoons cinnamon </div>
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¼ teaspoons ground ginger </div>
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2 teaspoons corn syrup</div>
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1 teaspoon vanilla </div>
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heavy cream, just enough to thin the icing to a honey like consistency </div>
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½ cups toasted, chopped pecans </div>
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<b><span style="color: #666666; font-size: x-small;">METHOD: </span></b></div>
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In a small bowl, mix the pumpkin and cream, keep in the fridge until you use it. In a large bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Add the frozen butter by grating it with a cheese grater over the flour mixture. Work quickly so the butter doesn't have time to soften. Quickly mix butter curls into the flour mixture with a fork. Pour the pumpkin and cream into the flour/butter mixture. Fold with a wooden spoon just until flour is moistened well.Turn out the dough onto a lightly floured board and gently knead over a couple of times. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 sections, like you would to slice a pie. Separate scones and place onto a cookie sheet. Put the scones in the freezer for about 30 minutes.</div>
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Bake at 400ºF for about 25 minutes or until just firm and golden around the edges. Let cool to room temperature. </div>
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While the scones cool; Mix together the powdered sugar, cinnamon, ginger powder, corn syrup, and vanilla. Add heavy cream in small amounts at a time, stirring until icing reaches the consistency of honey. Use a large spoon to drizzle the icing over the cooled scones. Immediately sprinkle the toasted pecans over the tops.Store scones in an air-tight container.<br />
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com5tag:blogger.com,1999:blog-3036437936641607756.post-35605039189042485902013-08-26T08:14:00.001-07:002013-08-26T08:18:13.542-07:00Jalapeno Pepper Jelly<script language="JavaScript1.1" src="http://oascentral.blogher.org/RealMedia/ads/adstream_jx.ads/ECU/OID5039_Whirlpool_KitchenAid_ECU_073/@x13?_RM_HTML_FRAMEWIDTH_=450"></script><script src="http://ads.blogherads.com/campaigns/13/131/1310892/1310976/x92.js" type="text/javascript"></script>
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Pepper jellies are a Southern staple food item. Most often served with cream cheese and crackers, this condiment has soo many other tasty uses. It's a fantastic way to jazz up a plain ole grilled cheese or turkey sandwich. It makes a deliciously zippy dipping sauce for chicken fingers, fried chicken even fried shrimp. I often add a bit to my favorite BBQ sauce to add a little extra zing. Last year I even used some to make these<a href="http://half-bakedbaker.blogspot.com/2012/12/pepper-jelly-thumbprint-cookies.html"> pepper jelly thumbprint cookies</a>, which are surprisingly good!<br />
I did a lot of canning this summer but this recipe was by far the easiest one I made. Everything can be chopped in the food processor, so getting it prepped is a snap! The whole process start to finish only took me about 30 minutes. I can't say that about most of the other things I canned this summer. If you've never canned, this recipe would be a great place to start!<br />
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*One quick note: I made three batches of this jelly this year. Be sure to use the Certo brand liquid fruit pectin for this recipe. The second batch I made I used another brand and my jelly never set..not sure why. Made it again using Certo, no problems!<br />
I've yet to find a use for the second batch which is pretty much a jalapeno syrup. Hubs said he was willing to try it on waffles...hmmm maybe I just came up with a new twist on chicken and waffles!<br />
<span style="color: #666666; font-size: large;"><br /></span>
<span style="color: #666666; font-size: large;">Jalapeno Pepper Jelly</span><br />
<span style="font-size: x-small;">Source: http://www.favfamilyrecipes.com/2011/01/jalapeno-jelly.html (slightly adapted)</span><br />
<span style="font-size: x-small;">Yields: 6-7 half pints</span><br />
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<span style="color: #666666; font-size: x-small;"><b>INGREDIENTS:</b></span><br />
1 lg. red bell pepper<br />
1 lg. green bell pepper<br />
10 medium-sized jalapenos, leave some of the seeds in or all of the seeds depending on how spicy you want it.<br />
1 1/2 c. white wine vinegar<br />
1/2 tsp. salt<br />
6 c. sugar<br />
1 pouch <b>Certo*</b> liquid fruit pectin<br />
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<span style="color: #666666; font-size: x-small;"><b>METHOD:</b></span><br />
In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add <b>Certo*</b> pouch and boil 1 more minute. Fill canning jars. Process in a <a href="http://www.youtube.com/watch?v=V1jpyXPdCRE">water bath</a> for 10 minutes. (here's a<a href="http://www.youtube.com/watch?v=V1jpyXPdCRE"> link</a> to a great youtube video for the water-bath method) Start your time when the water reaches a rolling boil.<br />
Wait a couple of days before opening jars to allow jelly time to gel.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KdxI-bkas1o/UhtuWvCPhuI/AAAAAAAAGBc/gIxH_w7Sbvk/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KdxI-bkas1o/UhtuWvCPhuI/AAAAAAAAGBc/gIxH_w7Sbvk/s640/IMG_1200.JPG" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pepper jelly doesn't have any added food dyes, many are colored bright red or green. I thought the natural color of this jelly was gorgeous, studded with the flecks of red and green pepper, who needs any food coloring?</td></tr>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com3tag:blogger.com,1999:blog-3036437936641607756.post-5278245662533407172013-08-13T06:22:00.001-07:002013-08-13T06:22:57.631-07:00Chocolate Espresso Mousse<br />
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<a href="http://3.bp.blogspot.com/-DwhPjFgnBmk/UglJHL2aOiI/AAAAAAAAF_0/J0cMkuMKYzs/s1600/IMG_2019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-DwhPjFgnBmk/UglJHL2aOiI/AAAAAAAAF_0/J0cMkuMKYzs/s640/IMG_2019.JPG" width="528" /></a></div>
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Hello lover..oh excuse me,..but this mousse has stolen my heart! I've yet to find a chocolate that's too dark or too rich for me and this mousse fits into both of those categories. It's dark, silky, and completely luscious. (I like throwing in the word luscious whenever possible, I mean, how often can you really use it?? Try it. I dare you!...so there you go word of the day.) (You're welcome!)Anyhoo... If chocolate is your addiction, this mousse is sure to satisfy. The espresso and Kahlua in this mousse just serve to deepen the chocolate's (luscious) flavor. Also this mousse is really quick and easy it is to make. It only takes a few ingredients, all of which I almost always have on hand! So don't wait until your throwing a fancy dinner party to make it. Whip up a batch, top it with a dollop of whipped cream and some sprinkles, to up the fun factor, and enjoy this oh so luscious dessert any time!</div>
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<a href="http://3.bp.blogspot.com/-WiUut8G5k6c/UglJG_JM7yI/AAAAAAAAF_w/vJcFqCa0O9o/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-WiUut8G5k6c/UglJG_JM7yI/AAAAAAAAF_w/vJcFqCa0O9o/s640/IMG_2003.JPG" width="528" /></a></div>
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<span style="color: #666666; font-size: large;"><b>Rich Chocolate Espresso Mousse</b></span><br />
<span style="color: #666666;"><b>INGREDIENTS</b></span><b><span style="color: #666666;">:</span></b><br />
1 cup good-quality bittersweet chocolate, at least 60% cocoa (I used Ghiradelli chips)<br />
1/4 cup of espresso or strong coffee<br />
2 Tablespoon coffee liqueur (I used Khalua, if you don't want to use liqueur, just replace with more coffee<br />
4 eggs, separated, at room temp<br />
2 -3 Tablespoons sugar, depending on your tastes. I used about 3 tablespoons in mine.<br />
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<span style="color: #666666;"><b>METHOD:</b></span><br />
Melt the chocolate together with the coffee either in a double boiler or a bowl set over a pot of simmering water. (you could also do this in the microwave, just take care not to burn the chocolate!) Once chocolate is completely melted, remove the pan from heat. Allow the chocolate to cool just slightly, just slightly warmer than body temp is good. If it is too hot, the egg yolks will cause the melted chocolate to seize up. Mix the egg yolks into the chocolate one by one, stirring well to combine.<br />
Place the egg whites into a large mixing bowl and beat until they form soft peaks. Slowly add in the sugar and continue to beat until the point at which they begin to form stiff peaks, be careful not to over beat. Gently fold the egg whites into the chocolate mixture in three parts. Transfer the mousse into serving dishes of your choice and refrigerate for at least 1 hour. Before serving, top the mousse with sweetened whipped cream, if desired. The mousse will hold for a couple of days in the fridge, so it can be made in advance, if needed.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pol2dHUJ5Rs/UglJGy3XOdI/AAAAAAAAF_4/ovctbn5zB7k/s1600/IMG_2014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pol2dHUJ5Rs/UglJGy3XOdI/AAAAAAAAF_4/ovctbn5zB7k/s640/IMG_2014.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you want to go all fancy-schmancy, top your mousse with some mini chocolate chips or chocolate curls</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DnCJ3zsgf4s/UglKbEQ7_EI/AAAAAAAAGAM/MnD6WQ-qC2E/s1600/IMG_2034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-DnCJ3zsgf4s/UglKbEQ7_EI/AAAAAAAAGAM/MnD6WQ-qC2E/s640/IMG_2034.JPG" width="457" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">but sprinkles are not just for cupcakes!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IQ2gb9sUa2E/UgowFqqY4xI/AAAAAAAAGAo/SVaOmVT7beo/s1600/IMG_2045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IQ2gb9sUa2E/UgowFqqY4xI/AAAAAAAAGAo/SVaOmVT7beo/s640/IMG_2045.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and as for lusciousness....oh yeah!</td></tr>
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<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com5tag:blogger.com,1999:blog-3036437936641607756.post-40353965963019108712013-08-08T07:07:00.001-07:002013-08-08T07:14:53.796-07:00Peanut Butter and Vanilla Greek Yogurt Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BKaWzduyMI0/UgOPnfeuulI/AAAAAAAAF-c/EZ0oWFf6GEQ/s1600/IMG_1926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BKaWzduyMI0/UgOPnfeuulI/AAAAAAAAF-c/EZ0oWFf6GEQ/s640/IMG_1926.JPG" width="604" /></a></div>
So I can't believe it but school starts NEXT week! Where did this summer go? It seems to gone by in record speed this year. Anyway, Walkers Shortbread send me another box of cookies. This time I got to sample a variety of their cookies in mini bite-sized form! They come in small resealable bags, so convenient to grab and go. These cookies are the perfectly sized for lunch on the go. Great for busy moms needing an easy, delicious school lunch snack that the kiddos will love.<br />
The mini's are wonderful, just like all of Walkers Shortbread cookies. These are sized just right for easy mouth pop-ability! The newest addition to the minis line, and my personal favorite, are the crunchy oatmeal cookies. Made with ingredients like; whole wheat flour, butter and oats, these cookies are a treat you can feel good about giving to your family.<br />
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School lunches can get monotonous. So here's an easy, very healthy vanilla Greek yogurt and peanut butter dip that will jazz up any lunch box. This dip is a perfect accompaniment for apple slices, a banana, or a handful of Walkers crunchy oatmeal mini cookies! <br />
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Ok this one is sooo easy, you can let the kids make it...I say that makes this dip perfect for school lunches!<br />
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<b><span style="color: #666666; font-size: large;">Peanut Butter and Vanilla Greek Yogurt Dip</span></b><br />
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<span style="color: #666666;">1 5-6 ounce container of vanilla Greek yogurt, about a half a cup ( I used the Oikos 0% fat vanilla from the four pack)<br />1 tablespoon or so, natural peanut butter (the kind you have to stir)<br />1 teaspoon honey (if you are not using a natural peanut butter you probably won't need any extra sweetness)</span><br />
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<span style="color: #666666;">Mix it all together and start dipping</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-69GaKqK8_lk/UgOjZlNZERI/AAAAAAAAF_Y/6Kuq24p3BMc/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-69GaKqK8_lk/UgOjZlNZERI/AAAAAAAAF_Y/6Kuq24p3BMc/s640/IMG_1979.JPG" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ready for back to school! My sweet friend at<a href="http://www.facebook.com/BeatriceandLulu"> Beatrice and Lulu</a> makes the cute lunch bags in this post!</td></tr>
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Walkers is once again offering a great deal for Half Baked readers. Order any two Walkers mini cookies and get one free! Just go to the Walkers site<a href="http://www.walkersus.com/search_store/mini.aspx"> here </a>and use the promo code: HBBSCHOOL when you check out. This offer is only good until August 16th, so don't miss out! </div>
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Leave a comment on this post and one lucky reader will win all four flavors of the Walkers Shortbread Minis! </div>
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<div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com2tag:blogger.com,1999:blog-3036437936641607756.post-35892230054080195132013-08-02T11:56:00.000-07:002013-08-02T14:14:24.483-07:00Pimento Cheese<div class="separator" style="clear: both; text-align: center;">
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Believe it or not this was my first time ever making pimento cheese. Pretty incredible considering it's a staple item for almost any Southern gathering, particularly those involving tea sandwiches. From showers to ladies luncheons to church picnics, pimento cheese, usually in sandwich form, is guaranteed to make an appearance. I have to confess though, that I just never really cared for pimento cheese...at all. However, Hubs loves it. He asks for it all the time and I always find a reason not to make it. Somehow pimento cheese came up recently in conversation (we talk about food a lot!) and once again Hubs said how much he loved the stuff. I just happened to have all the necessary ingredients on hand,so I thought I'd surprise him with some homemade pimento cheese. To find a recipe I thought I'd start right at the top and consult the godfather of Southern foods,<a href="http://www.amazon.com/dp/1579652468"> Chef Frank Stitt.</a> I'll admit that if my first experience with pimento cheese was this pimento cheese, it wouldn't have taken me so long to make it.<br />
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Frank Stitt roasts fresh red peppers, peels and chops them to make his pimento cheese but since I didn't have any red peppers on hand I subbed them for a jar of chopped pimentos. I think I'd like to try making it with the fresh roasted red peppers. I'm sure it's even more fabulous, but I will say, using the pimentos from the jar made making this recipe a breeze!<br />
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<span style="color: #666666; font-size: large;">Pimento Cheese</span><br />
<span style="color: #666666; font-size: x-small;">source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill (adapted)</span><br />
1 pound sharp cheddar cheese, grated<br />
1/4 pound cream cheese, room temp.<br />
3/4 teaspoon freshly ground pepper<br />
1 7oz jar of chopped pimentos<br />
1/4 cup best-quality mayonnaise<br />
1 teaspoon granulated sugar<br />
hot sauce, to taste, 4-5 splashes<br />
1/8 teaspoon cayenne pepper<br />
pinch of salt<br />
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Mix all of the ingredients together in a bowl. Blend together thoroughly. Refrigerate until chilled through. Traditionally served as a sandwich topping on white bread but pimento cheese also makes a party dip, topping for burgers, or omelette filling.<br />
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What are your feelings on pimento cheese?? Yeah or nay?<br />
<br /><div class="blogger-post-footer"><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkname=half%20baked&linkurl=www.half-bakedbaker.blogspot.com"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" width="171" height="16" border="0" alt="Share/Save/Bookmark"/></a><script type="text/javascript">a2a_linkname="half baked";a2a_linkurl="www.half-bakedbaker.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script></div>Half Bakedhttp://www.blogger.com/profile/12442227016558089720noreply@blogger.com3