tag:blogger.com,1999:blog-33369395145197367462024-03-13T10:49:47.128-04:00Baked PerfectionAll things to satisfy your sweet tooth..Unknownnoreply@blogger.comBlogger320125tag:blogger.com,1999:blog-3336939514519736746.post-46815690841965225302020-06-13T05:30:00.001-04:002020-06-13T05:30:01.251-04:00Frozen Lemonade PieSo good that I made it again!<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6Job6DKeDSs/XuJ813ofN4I/AAAAAAABCEI/zgJYeqqGidIvYLenC-E20Jc0M0ZNhrYKgCK4BGAsYHg/s3710/IMG-0769.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Frozen Lemonade Pie by Baked Perfection" border="0" data-original-height="3710" data-original-width="2790" height="400" src="https://1.bp.blogspot.com/-6Job6DKeDSs/XuJ813ofN4I/AAAAAAABCEI/zgJYeqqGidIvYLenC-E20Jc0M0ZNhrYKgCK4BGAsYHg/w301-h400/IMG-0769.jpg" title="Frozen Lemonade Pie by Baked Perfection" width="301" /></a><div class="separator" style="clear: both; text-align: left;">School is out for summer and it definitely fees a little different this year. We are trying to figure out what our summer plans are going to be and I am sure many other families are doing the same. Do we send the kids to camp, do we keep them home, do we all go a little bit crazy? One thing that has not changed is that it is hot out! When it is hot I don't really want to turn on the oven for long bakes and prefer deserts that are fruity and "light". This pie totally hits the spot. I made it years ago and never forgot it. When I made it this last time I whipped up some homemade whipped cream, but have included the original recipe below. I have yet to try making this same pie with other flavoring, but think it would be great as an Orange Creamsicle Pie. I guess I know what we will be doing next week.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Frozen Lemonade Pie</b></div><div class="separator" style="clear: both; text-align: left;"><i><font size="2">recipe from <a href="https://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe-2124648">The Neely's</a></font></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;">Graham Cracker Crust:</div><div class="separator" style="clear: both; text-align: left;">2 cups graham cracker crumbs</div><div class="separator" style="clear: both; text-align: left;">1/4 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">7 tablespoons butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lemonade Filling:</div><div class="separator" style="clear: both; text-align: left;">One 14-ounce can sweetened condensed milk, chilled</div><div class="separator" style="clear: both; text-align: left;">One 12-ounce container whipped topping, thawed</div><div class="separator" style="clear: both; text-align: left;">One 6-fluid-ounce can frozen lemonade concentrate, unthawed</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;">For the crust: Preheat the oven to 350 degrees F. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Decorate with whipped cream if desired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div></div></div>Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-3143190970202422020-06-08T22:08:00.000-04:002020-06-08T22:08:26.246-04:00Chocolate Chip Sprinkle Overload Cookies This is what happens when you let a five year old pick the cookie.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AUrhGGT_Mqg/Xt7phPkWg7I/AAAAAAABB7c/fNDYKIzsFpkevvpedvOwxSl-nYFo_gLSQCK4BGAsYHg/s2794/IMG-7170.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2794" data-original-width="2095" height="400" src="https://1.bp.blogspot.com/-AUrhGGT_Mqg/Xt7phPkWg7I/AAAAAAABB7c/fNDYKIzsFpkevvpedvOwxSl-nYFo_gLSQCK4BGAsYHg/w300-h400/IMG-7170.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><font face="georgia"><span style="font-size: 11pt;">This
has been quite a week and many of us are learning how to handle our emotions,
vocalize our thoughts and learn how to be better parents and leaders in light
of the most recent tragic events targeted at the Black community. As social unrest stirs across the country,
many of us struggle on how to talk to our children about racism and privilege. I am by no means an expert on the topic, but I know I want to educate myself and my children to ensure we are doing all we can to promote equality and inclusiveness and </span><span style="font-size: 14.6667px;">eradicate</span><span style="font-size: 11pt;"> acts of racism, bigotry, and hate. On a walk this morning my son saw a Black Lives Matter sign. He is only seven years old and when when he read the sign, he </span><span style="font-size: 14.6667px;">mispronounced</span><span style="font-size: 11pt;"> "matter". When I corrected him, he said with emphasis, "Yeah they do!". It was a small moment, but it let me know that we are sharing the right messages with our kids. I do not have the answers, but I know I want to be part of the solution. </span></font></div><div class="separator" style="clear: both; text-align: left;"><font face="georgia"><span style="font-size: 11pt;"><br /></span></font></div><div class="separator" style="clear: both; text-align: left;"><font face="georgia"><span style="font-size: 11pt;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Chocolate Chip Sprinkle Overload Cookies</b></div><div class="separator" style="clear: both;">recipe by Baked Perfection</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 1/2 cups all-purpose flour</div><div class="separator" style="clear: both;">1 teaspoon baking soda</div><div class="separator" style="clear: both;">1 teaspoon baking powder</div><div class="separator" style="clear: both;">1 teaspoon salt</div><div class="separator" style="clear: both;">1 stick unsalted butter, softened</div><div class="separator" style="clear: both;">3/4 cup creamy peanut butter </div><div class="separator" style="clear: both;">1 1/2 cup packed dark brown sugar</div><div class="separator" style="clear: both;">2 large eggs </div><div class="separator" style="clear: both;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both;">2 cups semi sweet chocolate chips</div><div class="separator" style="clear: both;">1 cup assorted sprinkles, divided</div></span></font></div><div class="separator" style="clear: both; text-align: left;"><font face="georgia"><span style="font-size: 11pt;"><br /></span></font></div><div class="separator" style="clear: both; text-align: left;"><font face="georgia"><span style="font-size: 14.6667px;"><div class="separator" style="clear: both;">Preheat oven to 350 degrees Fahrenheit . Line baking sheets with parchment paper.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">In a medium bowl whisk together flour, baking soda, baking powder, salt, and set aside.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Beat the butter, peanut butter, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips and 1/2 cup of the sprinkles</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Divide the dough into tablespoon sized balls and dip tops in remaining sprinkles. Place onto prepared baking sheets.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bake for 10-12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ROk3zRShk4U/Xt7umuJ6ybI/AAAAAAABB8E/mWi38nZTf2kb2bKlU_RVr1cLcpiusnH8ACK4BGAsYHg/s3399/IMG-7165.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3399" data-original-width="2549" height="400" src="https://1.bp.blogspot.com/-ROk3zRShk4U/Xt7umuJ6ybI/AAAAAAABB8E/mWi38nZTf2kb2bKlU_RVr1cLcpiusnH8ACK4BGAsYHg/w300-h400/IMG-7165.jpg" width="300" /></a></div><div class="separator" style="clear: both;"><br /></div></span></font></div>Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-74836422251066550652020-05-30T05:30:00.000-04:002020-05-30T05:30:12.268-04:00The BEST Cinnamon RollsThese are my new favorite dessert!<br />
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For Mother's Day this year my family and I had brunch at home. I would say it was due to COVID-19, but it was not. I do not like going out to crowded restaurants for special occasions. I do not want to wait in line, so we typically have a nice dinner the night before Mother's Day and then a special meal at home. This year I decided I wanted cinnamon rolls for Mother's Day brunch and all I can saw is that these are so worth all the work and calories! It was hard to stop at just one, so we ended up giving a few to some neighbors. These are better than any I have had at a restaurant and I highly recommend you make them this weekend. I prepared these Saturday and then left them in the fridge overnight for the second rise. I left them sitting in the counter for 30 minutes before baking. <br />
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Homemade Cinnamon Rolls {Cinnabon Copycat}<br />
recipe by Tastes of Lizzy T<br />
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For the Dough:<br />
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1 cup warm milk (about 115 degrees F)<br />
2 1/2 teaspoons instant dry yeast<br />
2 large eggs at room temperature<br />
1/3 cup salted butter (melted)<br />
4 1/2 cups all-purpose flour (divided)<br />
1 teaspoon salt<br />
1/2 cup granulated sugar<br />
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For the Filling:<br />
1/2 cup salted butter (almost melted)<br />
1 cup packed brown sugar<br />
2 tablespoons cinnamon<br />
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1/2 cup heavy cream (for pouring over the risen rolls)<br />
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For the Frosting:<br />
6 ounces cream cheese (softened)<br />
1/3 cup salted butter (softened)<br />
2 cups powdered sugar<br />
1/2 tablespoon maple extract (or vanilla)<br />
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Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Add the eggs, butter, salt and sugar. Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and remove it. Attach the dough hook. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper. Set the bowl in a warm place and allow the dough to rise until double.<br />
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While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.<br />
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Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15" rectangle, it does not need to be exact. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.<br />
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Preheat the oven to 375 degrees.<br />
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Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. While the rolls are cooling, prepare the cream cheese frosting.<br />
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In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in your favorite extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls.<br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-29461686278851499452020-05-23T05:00:00.000-04:002020-05-23T05:00:00.361-04:00DoubleTree Signature Cookie RecipeChocolate Chip Cookies are still our favorite cookie!<br />
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Ask anybody in my house (perhaps not the baby, but I am sure she will agree when she can speak) what our favorite cookie is and we will tell you without a doubt that it is a classic chocolate chip cookie. I actually do not bake them too frequently, because we tend to lose self-control. With so many of us at home right now as result of COVID-19 many restaurants, hotels, amusements parks, etc. are sharing some of their favorite recipes. When Doubletree shared this recipe a couple weeks ago, both my husband and my dad sent me the link. I took that as a sign that I should definitely make them. I have stayed at DoubleTree many times, and I honestly don't think my cookies turned out quite like their cookies, but they were still delicious! We still prefer <a href="http://www.bakedperfection.com/2008/06/chocolate-chip-cookies.html">my recipe</a>, but these were a nice treat. </div>
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<b><span style="font-size: large;">DoubleTree Signature Cookie Recipe</span></b></div>
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<i><a href="https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm">from Hilton</a></i></div>
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makes 26 cookies</div>
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½ pound butter, softened (2 sticks)</div>
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¾ cup + 1 tablespoon granulated sugar</div>
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¾ cup packed light brown sugar</div>
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2 large eggs</div>
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1 ¼ teaspoons vanilla extract</div>
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¼ teaspoon freshly squeezed lemon juice</div>
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2 ¼ cups flour</div>
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1/2 cup rolled oats</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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Pinch cinnamon</div>
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2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips</div>
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1 3/4 cups chopped walnuts </div>
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Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. </div>
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Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. </div>
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With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. </div>
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Remove bowl from mixer and stir in chocolate chips and walnuts.</div>
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Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. </div>
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Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. </div>
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Remove from oven and cool on baking sheet for about 1 hour.</div>
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Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.</div>
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Notes: I used my standard cookie scoop and was able to get 3 dozen cookies. We left out the walnuts as we are not fans. I also only added 2 cups of chocolate chips, because 2 2/3 cups seems like way too much! I used a mix of miniature chocolate chips and regular chocolate chips.</div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-49306051066839114232020-05-16T05:00:00.000-04:002020-05-16T05:00:08.701-04:00Quarantine Birthday CakeYou get to pick your cake at our house.<div class="separator" style="clear: both; text-align: center;">
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My daughter turned six last month. It is hard to believe she has is six. Many times I have said to friends that when it comes to kids the days are long but the years are short. During our time at home while the world is facing COVID-19 the sentiment holds true. Schools have been closed for about two months...two months! I honestly cannot believe we have been in this current scenario for two months and yet each day often drags. </div>
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To give you an idea of our home life right now I thought I would share a sample of our daily routine. My husband and I wake up early each day, before the kids. He tries to get a workout in a couple days a week, while I hope for a shower before the baby and older kids wakes up. They typically awake around 6:30AM naturally. My husband starts his workday at 6AM. I take morning kid duty which includes breakfast, getting ready, a long morning walk if it is nice out, and morning home school activities. I also tackle work calls and manage my in-box during this time. We then both fix lunch for ourselves and the kids and then switch roles. I get a few hours to actually sit at my computer to get some work done while my husband finishes home school activities and plays with the kids. I try to wrap up my work activities around 5 - 5:30 and then I make dinner. After dinner we usually have a little play time. Then my husband cleans up and plays with our older two kids while I put the baby to bed. At 8PM when the kids are in bed, my husband and I return to finish cleaning up any leftover messes from the day and then get back on our computers to finish work. We both squeeze work in throughout the weekend to make up any time we missed during the week. Weekends are not scheduled, but include a lot of chores. Did I mention I am also still nursing the baby? I am not trying to portray myself as a martyr; I know that we have it easier than so many other people. I thought it would be nice to share my day to give myself a little record of it, but also to give some visibility to other parents on how I am managing. Despite how hard each day is and how tired we are when we rest our heads, I am grateful for our health and this precious extra time I get with my kids and husband. I know for a fact I will miss this when the kids are back at school and I am back at work.</div>
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If you are still reading, this post was supposed to be about a birthday! We had planned for my daughter to take a couple of her friends to get their nails done and go out to lunch. Needless to say, that we were not able to go through with those plans. Instead we had a spa day at home, had takeout for dinner, and I made my sweetie a cake of her design. This cake included two layers of chocolate cake and two layers of strawberry cake. I spread chocolate and strawberry buttercream between the lawyers and then frosted the outside with strawberry. My daughter loved the cake and dso did the rest of the family!</div>
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<b>Party Perfect Strawberry Chocolate Cake</b></div>
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<span style="font-size: x-small;">Strawberry Cake recipe modified from <a href="https://preppykitchen.com/strawberry-cake/">Preppy Kitchen</a></span></div>
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<span style="font-size: x-small;">Chocolate Cake recipe modified from <a href="https://tasty.co/recipe/the-ultimate-chocolate-cake">Tasty</a></span></div>
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<b>Strawberry Cake</b></div>
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1 ⅔ cup all-purpose flour </div>
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1 cup granulated sugar </div>
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1 tsp baking powder</div>
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¼ tsp baking soda </div>
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¼ tsp kosher salt </div>
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¾ cup butter, unsalted, room temperature </div>
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¼ cup whole milk </div>
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¼ cup pureed strawberries</div>
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½ cup sour cream </div>
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1 tbsp vanilla extract </div>
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1 tbsp strawberry extract</div>
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3 egg whites large</div>
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½ cup crushed freeze dried strawberries</div>
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red food coloring</div>
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Preheat oven to 350 degrees Fahrenheit. Butter and flour three 6-inch cake pans. </div>
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Sift dry ingredients (including sugar). Whisk to combine. In another bowl, whisk together wet ingredients. Combine wet and dry mixtures. Whisk until combined. Add a few drops of red food coloring until you reach a desired consistency. Fold in freeze dried strawberries. Evenly distribute the batter into the prepared cake pans. Bake for about 30 - 38 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.</div>
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Leave the layers to cool in the pans for about 4 minutes, then turn out onto cooling racks.</div>
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<b>Chocolate Cake</b></div>
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1 ½ cups flour</div>
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1 cup dutch processed cocoa powder</div>
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1 teaspoon salt</div>
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1 ½ teaspoons baking soda</div>
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½ teaspoon baking powder</div>
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1 ½ cups coffee</div>
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1 tablespoon vanilla extract</div>
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1 cup butter</div>
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1 ½ cups sugar</div>
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3 eggs</div>
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½ cup mayonnaise</div>
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4 oz chocolate chips</div>
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Grease and line three 6-inch (20 cm) cake tins with parchment paper. Preheat oven to 325˚F (160˚C).</div>
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In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the mayonnaise and beat until the mixture is smooth and creamy.</div>
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Alternate adding the prepared dry and wet ingredients (coffee and vanilla) to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.</div>
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Using a rubber scraper, fold the dark chocolate chunks into the batter. Distribute the batter evenly between the 3 prepared cake tins.</div>
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Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.</div>
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Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.</div>
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Notes: If you bake both full recipes you will have enough for two cakes, which I did (see picture below). I alternated strawberry and chocolate layers with strawberry and chocolate buttercream.</div>
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<b>Chocolate Buttercream</b></div>
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<i><span style="font-size: x-small;">recipe from Baked Perfection</span></i></div>
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1 cup butter, softened</div>
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6 cups confectioner's sugar</div>
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2/3 cup cocoa powder</div>
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1 teaspoon vanilla extract</div>
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1/2 cup heavy cream (or milk)</div>
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generous pinch of salt</div>
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Cream the butter on medium speed until it is very light in texture, add salt and vanilla. Slowly add the cocoa powder. Add the confectioner's sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency. Adjust the amount of cream as needed.</div>
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<b>Strawberry Buttercream</b></div>
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<i><span style="font-size: x-small;">recipe from Baked Perfection</span></i></div>
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2 sticks butter, softened</div>
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1 tsp vanilla extract</div>
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1/3 cup pureed strawberries (strawberry jam or preserves can be substituted)</div>
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pinch of salt</div>
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6 cups powdered sugar</div>
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2-3 tablespoons milk</div>
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Beat butter and vanilla until creamy. Mix in strawberries and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.</div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-32060805403620397862020-05-07T20:21:00.000-04:002020-05-07T20:21:48.301-04:00Easy Homemade "Pop Tarts" These would be perfect for Mother's Day<br />
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<a href="https://1.bp.blogspot.com/-7OpOY-PGmx0/XrR5TLGwWaI/AAAAAAABAls/w9LzVB96NgMk5PzbiApM72diAo84y4W5ACLcBGAsYHQ/s1600/pop%2Btart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://1.bp.blogspot.com/-7OpOY-PGmx0/XrR5TLGwWaI/AAAAAAABAls/w9LzVB96NgMk5PzbiApM72diAo84y4W5ACLcBGAsYHQ/s400/pop%2Btart.jpg" width="266" /></a></div>
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Mother's Day is this Sunday in case you needed a reminder. So many families love to take mom out for brunch on Mother's Day. Given the COVID-19 situation, many of us will still be staying at home this weekend, including my family. Just about every year I ask my husband and kids for a special breakfast of a bagel and coffee on Mother's Day. This year they are not going out for bagels, so I have been brainstorming ideas of other things they can make. I made this recipe, Homemade "Pop Tarts". a couple years ago and they are so easy and delicious. My kids loved helping me make them and loved eating them even more. If you can't take mom out for brunch this year, why not whip her up a batch of these?<br />
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<b>Homemade "Pop Tarts"</b><br />
<i>recipe from <a href="https://tasty.co/recipe/homemade-pop-tarts">Tasty</a></i><br />
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Ingredients for 4 tarts<br />
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Tarts:<br />
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1 box puff pastry<br />
jam of choice<br />
1 egg<br />
1 tablespoon milk<br />
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Icing:<br />
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2 cups powdered sugar<br />
¼ cup low fat milk<br />
½ teaspoon vanilla extract<br />
food coloring, of choice<br />
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Cut puff pastry along fold lines and then in half, making 6 rectangular pieces. Coat edges of one section of pastry with egg wash (egg and milk whisked). Place desired amount of filling in the center and spread, leaving room on the edges (I put a couple tablespoons). Then place a second piece of puff pastry on top. Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal. Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.<br />
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For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries<br />
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Note: These got really puffy and we loved them. If you don't want them to puff as much then poke the puff pastry with a fork several times before filling. You can also flavor the icing with extracts or zest for a nice flavor enhancer.Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-70778646785937289832020-05-02T05:00:00.000-04:002020-05-02T05:00:00.411-04:00S'mores Skillet CookieI could eat this entire cookie.<br />
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Hopefully all of you are staying healthy and safe. Both my husband and I work full-time demanding jobs and we are balancing that right now with also being home school parents to two elementary age children. We also have a nursing baby at home, but that is a conversation for another time. In addition to working, schooling, and parenting we have the normal daily life to take care of such as cooking, cleaning, laundry. Anybody else spending Friday and Saturday night folding mountains of laundry? I know we are not alone, and we are very grateful that we still have our jobs during this unprecedented time. I understand that I am truly privileged that my biggest complaint right now is that I am exhausted. My husband and I are doing everything we can to support our community from the position we are in. For me, baking has always been very therapeutic, so I have plenty of content to share with you. In addition to enjoying baking for it's stress relieving properties, I have also been using it to teach the kids various lessons about science and match. If you have a kitchen scale, I encourage you to break it out! This recipe I made for Superbowl Sunday, but man I could go for a slice right about now. It did not photograph beautifully, but if you are a S'mores lover than this is the cookie for you. It is loaded with marshmallows and chocolate. It stays nice and gooey even hours out of the oven. I can't tell you if it stays that way for days...because it did not last that long!<br />
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Recipe is linked below from Delish:<br />
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<b><a href="https://www.delish.com/cooking/recipe-ideas/a22604953/smores-skillet-cookie-recipe/">S'mores Skillet Cookie</a></b><br />
<i><span style="font-size: x-small;">recipe from Delish</span></i><br />
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cooking spray<br />
3/4 c. (1 1/2 sticks) butter, softened<br />
1/2 c. packed brown sugar<br />
1/3 c. granulated sugar<br />
2 large eggs<br />
1 1/2 tsp. pure vanilla extract<br />
1 1/2 c. all-purpose flour<br />
1/4 c. crushed graham crackers<br />
1/2 tsp. baking soda<br />
1/4 tsp. kosher salt<br />
1 c. chocolate chips<br />
3 Hershey's bars, broken into smaller pieces, divided<br />
1 c. mini marshmallows, divided<br />
10 large marshmallows<br />
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Preheat oven to 350° and grease a 10” ovenproof skillet with cooking spray. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat to combine.<br />
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In a separate bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Add dry ingredients to wet and stir until just combined, then fold in most chocolate chips, most Hershey’s bars, and most mini marshmallows.<br />
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Press dough into prepared skillet and top with remaining chocolate and mini marshmallows. Bake until center is almost set, 22 to 25 minutes.<br />
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Meanwhile, cut large marshmallows in half, leaving the tops and bottoms intact. Place halved marshmallows cut side-down around the edge of the cookie. Return to oven and bake until puffed and golden, 5 to 8 minutes more. Serve warm or at room temperature.Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-64470477796795216632020-04-25T05:00:00.000-04:002020-04-25T05:00:05.183-04:00Blueberry Whole Wheat WafflesBetter than going out for brunch.<br />
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My kids love waffles. Honestly. my husband and I do as well! Although we love going out for breakfast, right now it is just not an option due to COVID-19. Historically we would save going out for breakfast as a rare treat, such as when we were on vacation or had a guest in town. I often make my family a special breakfast on the weekends. It is even more important now to ensure we differentiate the weekend from the weekday My daughter likes to help me make pancakes and waffles and we think up different mix-ins and flavors. This weekend we decided to mix blueberries into our traditional weekend waffles and they were a huge hit! I like to double or triple the batch each time I make these. They freeze great and can be re-heated right in the toaster. My kids ate these with syrup, but I went with natural peanutbutter. They were delicious! <br />
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<b>Whole Wheat Blueberry Waffles</b><br />
<i><span style="font-size: x-small;">recipe by Baked Perfection</span></i><br />
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<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"><span style="color: #2d2d2d; font-family: inherit;">3 eggs, </span><span style="color: #2d2d2d;">separated</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">3 cups whole wheat flour </span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;">3 1/2 cups milk (any kind)</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">3/4 cup vegetable oil</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">1 tablespoon white sugar</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">2 tablespoons baking powder</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">1/2 teaspoon salt</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">1 teaspoon vanilla extract</span></li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; font-family: inherit; outline: none !important;"><span style="color: #2d2d2d;">1 cup fresh blueberries </span></li>
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<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
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Preheat waffle iron. Beat egg whites until they form soft peaks, set aside. In a large bowl whisk together the flour, sugar, baking powder, and salt. Slowly mix in the milk, oil, vanilla, and egg yolks. Fold in egg whites followed by blueberries. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. </div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-46443792128723314992020-04-21T05:00:00.000-04:002020-04-21T05:00:07.682-04:00Mint Chocolate Chip CakeThis cake is a new family favorite.<br />
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When I was little my mom always made her famous "Green Cake" for St. Patrick's Day. It was my sister's favorite and I have fond memories of this cake. I am sure my mom still has the recipe, but knowing it included pistachio pudding mix and Creme de Menthe which were ingredients I did not have on hand I decided to find something reminiscent. The cake I chose was one featured on Preppy Kitchen. As you can tell from this post and my last, Preppy Kitchen is one of my favorite baking sites. I wanted to make a mint chocolate chip cake and so many of the recipes I found were chocolate cake bases which is not what I wanted. This cake was exactly what I wanted and it was so delicious. I chose to bake the cake in my doughnut tube pan and topped it with the creamiest mint chocolate frosting. This cake is seriously dreamy. <br />
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<a href="https://preppykitchen.com/mint-chocolate-chip-cake/"><b>Preppy Kitchen Mint Chocolate Chip Cake </b></a><br />
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<b>Creamy Mint Chocolate Frosting</b><br />
<i style="background-color: white; font-family: Georgia, serif; font-size: 13px;">recipe by Baked Perfection</i><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1 stick of butter, softened</span><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">2 cups powdered sugar</span><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">pinch of salt</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1/8 cup cocoa powder</span><br />
<span style="font-family: Georgia, serif;"><span style="background-color: white; font-size: 13px;">1 tsp peppermint extract</span></span><br />
<span style="font-family: Georgia, serif;"><span style="background-color: white; font-size: 13px;">1 tsp vanilla extract</span></span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">2 - 3 tablespoons milk</span><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">Beat butter, peppermint extra, and vanilla until creamy. Add salt. Add cocoa powder then slowly add powdered sugar 1 cup at a time, alternating with milk beating until combined. Add milk until you reach desired consistency. </span><br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-51200774190429425162020-04-14T16:13:00.001-04:002020-04-15T15:01:10.674-04:00Baking in the time of COVID-19I baked!<br />
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To be honest, I never stopped baking. In fact, I have years of photos of cookies, cakes, pies, muffins, bars, breads and other various treats. A lot has happened in the past four years since I last shared a recipe, photo, and story with you. Many wonderful things have happened in my life during my time away, but there were some not so great things too. My priorities shifted and Baked Perfection fell to the back burner. For the past month my family and I have been staying at home in response to the COVID-19 Global Pandemic. This is not something I ever thought I would experience in my lifetime, but none the less it is something that we have to navigate. When facing challenging times I like to look to the silver linings. My three children are thriving and enjoying the extra time they get to spend at home with us. For me, that is definitely a silver lining. So many people seem to be baking more during their time at home, so I thought this would be the perfect time to start sharing my treats with you again. <br />
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My kids and I love baking together and this past weekend was no exception. We made this cake to eat with our Easter Dinner and it was AMAZING! This cake was a copy of one made by Preppy Kitchen. The moment I saw his cake I knew I had to make it. It is just so beautiful! I ended up using a few different recipes, but decorated the cake just like Preppy Kitchen. Instead of sharing the recipes here, I have included links to each of the websites I used:<br />
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<a href="https://preppykitchen.com/coconut-cake/">Preppy Kitchen Coconut Cake</a> (I baked this in three 6 inch pans)<br />
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<a href="https://preppykitchen.com/easter-egg-cake/">Preppy Kitchen Robin Egg Cake</a><br />
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<a href="https://natashaskitchen.com/swiss-meringue-buttercream-recipe/">Natasha's Kitchen Swiss Meringue Buttercream</a>Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com2tag:blogger.com,1999:blog-3336939514519736746.post-74527667391139915452016-09-03T22:24:00.000-04:002016-09-03T22:24:57.247-04:00Homemade Funfetti CupcakesSometimes you just need sprinkles.<br />
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<a href="https://4.bp.blogspot.com/-DAr8dETZmBc/V8uDNSo6A2I/AAAAAAAAgmc/tszEggVDrsIyBQYVpM8jF5O4tCtuyTfgQCLcB/s1600/Funfetti%2BCupcakes%2Bfrom%2BBaked%2BPerfection.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-DAr8dETZmBc/V8uDNSo6A2I/AAAAAAAAgmc/tszEggVDrsIyBQYVpM8jF5O4tCtuyTfgQCLcB/s640/Funfetti%2BCupcakes%2Bfrom%2BBaked%2BPerfection.jpg" width="426" /></a></div>
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Not too long ago I made my coworker some Homemade Funfetti Cupcakes for her birthday. It was on this occasion that my soon to be 4 years old son changed his entire outlook on cake. You see, my sweet little boy has always loved chocolate cake and only ever requested chocolate cake for special events. Then he ate one of these and declared them the best cake ever and changed his birthday request from chocolate cake with red frosting to sprinkle cake with red frosting. I cannot say I blame him as these are truly delicious cupcakes. My boy, being the thoughtful loving brother that he is, also made a special request for one pink cupcake for his sister. I love this kid and we love these cupcakes!<br />
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<b>Homemade Funfetti Cupcakes </b><br />
<i>recipe from <a href="http://sallysbakingaddiction.com/2012/12/19/easy-homemade-funfetti-cupcakes/">Sally's Baking Addiction</a></i><br />
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makes 24 cupcakes<br />
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3 and 1/3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup (2 sticks) unsalted butter, melted<br />
2 cups granulated sugar<br />
2 large egg<br />
1/2 cup vanilla yogurt (I used Greek)<br />
1 1/2 cups milk<br />
1 tablespoon vanilla extract<br />
1 cup rainbow jimmies/sprinkles (not nonpareils)<br />
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Preheat oven to 350F degrees. Line muffin tin with 24 cupcake liners. Set aside.<br />
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In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.<br />
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Divide batter among 24 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.<br />
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<b>Very Vanilla Frosting</b><br />
<i>recipe by Baked Perfection</i><br />
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2 sticks of butter, softened<br />
6 cups powdered sugar<br />
pinch of salt<br />
3 tablespoons vanilla extract<br />
2 -4 tablespoons milk<br />
food coloring if desired<br />
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Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency. Add food coloring if desired.<br />
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This photo was taken from the original batch. I used about 1 1/4 cups sprinkles in this batch.Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com3tag:blogger.com,1999:blog-3336939514519736746.post-57501932059638156542016-08-22T14:28:00.000-04:002016-08-22T14:28:06.386-04:00Cookies and Cream CakeCookies and cake deliciousness.<br />
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I rarely make cakes. My rationale behind not baking many cakes comes down to the fact that cupcakes are easier and people at work are more likely to grab a single serve dessert than slice into a cake. Believe it or not, we try not to keep too many desserts in the house and have a house rule of only eating dessert on the weekend (unless it is a special occasion). Therefore cake does not easily fit into my normal baking routine. This cake should be and was the exception as it is incredibly delicious! My sweet son had a birthday recently and we broke the rules and had dessert with all our neighbors on a weeknight to celebrate. My son loves chocolate so I knew the frosting had to be chocolate. We had Funfetti cupcakes for his birthday (recipe to be posted in the next couple weeks) and I wanted to do something different and had a feeling he would love a cake filled with Oreos. I was right. This cake is 4 layers of Vanilla Cookies and Cream Cake with Cookies and Cream Frosting between each layer and then coated in deliciously rich Chocolate Buttercream. We did not have a single slice left over!</div>
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<b>Cookies and Cream Cake</b></div>
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<i>recipe by Baked Perfection</i></div>
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1 cup butter, softened</div>
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2 cups sugar</div>
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3 eggs</div>
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2 teaspoon vanilla extract</div>
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2 2/3 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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2 cups sour cream</div>
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2 cups chopped Oreos</div>
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Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 inch round cake pans. </div>
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In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Gently fold in the Oreos. Divide batter evenly between two prepared pans. Bake for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely before removing from pan.</div>
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<b>Cookies and Cream Frosting</b></div>
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<i>recipe from Baked Perfection</i></div>
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1 stick unsalted butter, room temperature</div>
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8 ounces cream cheese, room temperature</div>
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3 cups powdered sugar</div>
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12 Oreo cookies, finely chopped</div>
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1 teaspoon pure vanilla extract</div>
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pinch of salt</div>
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Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. </div>
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<b>Chocolate Buttercream</b></div>
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<i>recipe from Baked Perfection</i></div>
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1 cup butter, softened</div>
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5 cups confectioner's sugar</div>
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2/3 cup cocoa powder</div>
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1 teaspoon vanilla extract</div>
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1/3 cup heavy cream (or milk)</div>
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generous pinch of salt </div>
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Cream the butter on medium speed until it is very light in texture, add salt and vanilla. Slowly add the cocoa powder. Add the confectioner's sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency. Adjust the amount of cream as needed.</div>
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To assemble cake, use a serrated knife to cut each cake into two layers. Place first layer of cake on cake board, with cut side up and add 1/3 of the Cookies and Cream Frosting. Add second cake layer with cut side down and add addition 1/3 of the Cookies and Cream Frosting. Add third cake layer with cut side up and top with last of Cookies and Cream Frosting. Top with last layer of cake, cut side down. Frost with thin layer of Chocolate Buttercream (known as crumb coat), and place in the fridge for 10-15 minutes. Frost chilled cake with remaining Chocolate Buttercream.</div>
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<a href="https://4.bp.blogspot.com/-z0mF5olJZlE/V7s_Zhc2r0I/AAAAAAAAgWk/ike4nvCXMhMWTEXwKraTsoyYyfkRqpy7ACEw/s1600/Cookies%2Band%2BCream%2BCake%2Bby%2BBaked%2BPerfection.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-z0mF5olJZlE/V7s_Zhc2r0I/AAAAAAAAgWk/ike4nvCXMhMWTEXwKraTsoyYyfkRqpy7ACEw/s640/Cookies%2Band%2BCream%2BCake%2Bby%2BBaked%2BPerfection.jpg" width="426" /></a></div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-88163197465352962022016-08-06T14:21:00.002-04:002016-08-06T14:21:10.997-04:00Chocolate Sprinkled Sandwich CookiesSo cute and oh so easy!<br />
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<a href="https://3.bp.blogspot.com/-F8LgtVLaigw/V6CuMq38sOI/AAAAAAAAfGs/g4G5TalttFw3MAGRcwx2nBVv2SxWft0AgCLcB/s1600/IMG_8301%2B%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-F8LgtVLaigw/V6CuMq38sOI/AAAAAAAAfGs/g4G5TalttFw3MAGRcwx2nBVv2SxWft0AgCLcB/s640/IMG_8301%2B%25282%2529.jpg" width="426" /></a></div>
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I made these cookies a while back for my daughter's 2nd birthday. Like most children (and many adults), she loves sprinkles. This recipe is so simple and they are truly adorable. The recipe did not suggest making them into sandwich cookies, but since I made them so small I thought it would be nice. I used some leftover vanilla frosting from her birthday cupcakes, but chocolate, mocha, or perhaps peanut butter frosting would be a really nice addition.<br />
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<b>Chocolate Cake Mix Sandwich Cookies</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://sallysbakingaddiction.com/2012/02/03/devils-food-cake-mix-cookies/">Sally's Baking Addiction </a></span></i><br />
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1 box chocolate cake mix<br />
1 teaspoon baking powder<br />
2 large eggs<br />
1/3 cup vegetable oil, canola oil, or melted coconut oil<br />
1 teaspoon vanilla extract<br />
sprinkles for rolling (optional)<br />
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Preheat oven to 350 degrees Fahrenheit.<br />
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Add all ingredients to a bowl and mix well with a rubber spatula. If the cookie dough seems too sticky, chill in the refrigerator for about 30 minutes so it is easier to handle.<br />
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Pour some sprinkles onto a plate or into a bowl. Form dough into tablespoon-sized balls and roll in the sprinkles.<br />
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Bake on a parchment paper for 10 minutes. Let cool on the sheet for another 10 minutes after removing from the oven. When completely cool apply frosting on bottom of one half the cookies and sandwich with unfrosted cookie.<br />
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<b>Frosting:</b><br />
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<a href="http://www.bakedperfection.com/2011/01/sugar-cookie-cupcakes-with-very-vanilla.html">Vanilla</a><br />
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<a href="http://www.bakedperfection.com/2011/09/vanilla-cupcakes-with-chocolate.html">Chocolate</a><br />
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<a href="http://www.bakedperfection.com/2011/05/mocha-toffee-baby-cupcakes.html">Mocha</a><br />
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<a href="http://www.bakedperfection.com/2011/04/chocolate-cupcakes-with-peanut-butter.html">Peanut Butter</a><br />
<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-88893874380837123972016-07-24T07:00:00.000-04:002016-07-24T07:00:00.135-04:00Chocolate Chip Cookie Ice Cream Sandwich CakeI scream, you scream, we all scream for....a giant cookie ice cream sandwich!<br />
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My husband had a birthday recently and he is not much of a traditional cake guy. I really do not discriminate when it comes to dessert and truly enjoy a good birthday cake, but since I love my husband I decided I would make something he would truly appreciate. I am pretty sure chocolate chip cookies are competing for the favorite dessert position in this house, but I did not want to make just chocolate chip cookies. I suggested to my husband that I make a giant skillet cookie and although he was interested, he did not seem excited. Using my better judgement, I did not ask his opinion on whether he thought a Giant Chocolate Chip Cookie Ice Cream Sandwich Cake was a good idea and went ahead and made it with my two assistants. This cookie cake was incredible! The cookie is dense and holds up perfectly to the ice cream. This is such a fun non-traditional birthday cake that I wish I thought of it earlier. I personally would have preferred cookie dough ice cream in the center, but I went with chocolate since it is the birthday boy's favorite. I think coffee ice cream would also be perfect, but really any flavor ice cream is going to be delicious sandwiched between these two cookies.<br />
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<b>Chocolate Chip Cookie Ice Cream Sandwich Cake</b><br />
<i><span style="font-size: x-small;">created by Baked Perfection, cookie recipe modified slightly from <span style="background-color: white; font-family: Georgia, serif; line-height: 20.8px;"> <a href="http://www.marthastewart.com/340195/chocolate-chip-cookie-bars" style="text-decoration: none;">Martha Stewart</a></span></span></i><br />
<i><span style="font-size: x-small;"><br /></span></i>
makes 3 8-inch round cakes<br />
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1 1/2 cups unsalted butter, softened<br />
4 cups all-purpose flour<br />
2 teaspoons baking soda<br />
1 teaspoons salt<br />
1 cup granulated sugar<br />
1 1/2 cups packed light-brown sugar<br />
2 large eggs<br />
1 tablespoon vanilla extract<br />
1 (12-ounce) bag semisweet chocolate chips<br />
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1 half gallon ice cream, any flavor<br />
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Preheat oven to 350 degrees Fahrenheit, with rack in center. Generously butter three 8 inch round cake pans and line bottom with parchment; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.<br />
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In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.<br />
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Spread dough evenly in three prepared pans. Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes. Transfer to a wire rack; cool completely on baking sheet before removing.<br />
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To assemble:<br />
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Set ice cream out to soften. Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy. Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down. In a large bowl, scoop the entire container of ice cream. Stir the ice cream until it is the consistency of soft serve. Pour the ice cream into the cake pan on top of the inverted cookie. Top with remaining cookie and push down slightly to remove any air bubbles. Cover top with plastic wrap and freeze for at least 4 hours. When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices. <br />
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Note: I individually wrapped the leftovers as pre-cut slices in plastic wrap and put them in the freezer in a gallon sized freezer plastic bag. So much easier than cutting the cake again.<br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com2tag:blogger.com,1999:blog-3336939514519736746.post-24015619153517040002016-07-20T08:31:00.002-04:002016-07-20T08:31:57.719-04:00S'mores Ice Box CakeBeat the heat!<br />
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I can honestly tell you that I am not a fan of the summer months. I enjoy that work is a little quieter and the days are long, but I will always prefer Fall, Winter, and Spring. Despite spending much of my childhood in the South, I am not made for heat and humidity. This Ice Box cake definitely makes summer more bearable! I came up with the idea for this cake after talking to a co-worker about ice cream cakes. This cake came out even better than I expected. We shared it with our neighbors and after second servings there were no leftovers. This is the perfect way to enjoy a S'more on a hot day without a campfire. <br />
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<b>S'mores Ice Box Cake</b><br />
<i>recipe by Baked Perfection</i><br />
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<i><span style="font-size: x-small;">makes 1 9x5 loaf cake</span></i><br />
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2-3 sleeves graham cracker<br />
1 10oz bag mini marshmallows, divided<br />
2 pints Chocolate Ice Cream<br />
2 pints Vanilla Ice Cream<br />
5 Hershey Chocolate bars, chopped and divided<br />
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Set out your ice cream to soften. Line a loaf pan with plastic wrap so that all sides are completely lined and there is a minimum 3-inch overhang on the longer sides of the pan and set aside. Line a 11x17 sheet pan with parchment paper.<br />
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Measure out 1 cup of mini marshmallows and set aside. Place the remaining marshmallows on the lined sheet pan and place in broiler. Watch your marshmallows carefully and remove when toasted to a golden brown (or darker if preferred). Each oven will vary so it is important you watch your marshmallows. Set aside.<br />
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Empty vanilla and chocolate ice creams into two large bowls. Add half of toasted marshmallows into each bowl. Add 2 chopped chocolate bars into each bowl. Stir well until each ice cream is well combined and resembles soft serve ice cream. It is perfectly fine if it is partially melted.<br />
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Arrange graham crackers so that they completely line the bottom of your pan. Top with half of the chocolate ice cream mixture. Cover with another layer of graham crackers. Add half of the vanilla ice cream mixture. Top with another layer of graham crackers. Repeat chocolate layer, than graham crackers, and finish with vanilla layer. Top cake with reserved marshmallows, chopped chocolate and left over graham crackers broken into pieces. Fold plastic wrap over the top of cake and freeze at least 8 hours. <br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-44668606848243916092016-07-08T15:04:00.000-04:002016-07-08T15:04:03.601-04:00Blackberry CobblerIt is berry season after all.<br />
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<a href="https://4.bp.blogspot.com/-wCgo2ocotTI/V3_2PLE44VI/AAAAAAAAehg/yPa8Xe9iPH0Gc_o9Su_7jbikoo9RxcJAQCLcB/s1600/IMG_9161.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-wCgo2ocotTI/V3_2PLE44VI/AAAAAAAAehg/yPa8Xe9iPH0Gc_o9Su_7jbikoo9RxcJAQCLcB/s640/IMG_9161.jpg" width="426" /></a></div>
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This cobbler is so delicious that I have made it twice in the past month. I first made this for Father's Day and then again for the 4th of July as it is just that delicious! My husband is not much of a cake person so for Father's Day I wanted to make him something different. I know he loves pie and cobbler and seeing that I had not made many cobblers in my lifetime, this was the perfect occasion. This recipe did not disappoint one bit. The second time I made the recipe, I included a mix of blueberries, strawberries, and blackberries which was just as delicious. If your market has fresh berries or you have the opportunity to pick fresh berries yourself, I highly suggest you make this recipe.<br />
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<b>Blackberry Cobbler</b><br />
<i><span style="font-size: x-small;">recipe slightly adapted from <a href="http://thepioneerwoman.com/cooking/the_great_cobbl/">Ree Drummond</a></span></i><br />
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1 cup flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 stick butter, melted<br />
1 1/4 cup sugar1 cup milk<br />
2 cups fresh blackberries<br />
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Preheat oven to 350 degrees Fahrenheit.<br />
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Mix together the flour, baking powder, and salt in large bowl and set aside. Add sugar to flour mixture, then whisk in milk. Mix well. Add in melted butter and whisk until well combined. Butter a baking dish.<br />
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Rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.</div>
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Bake in the oven for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. Best served with Vanilla Ice Cream.</div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-84431491444432312182016-06-30T08:37:00.000-04:002016-06-30T08:37:12.489-04:00Red, White, and Blue CupcakesPerfect for the 4th of July.<br />
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These cupcakes are delicious and absolutely adorable. If you are planning a party, BB-Q, or just hanging out at home this weekend to celebrate Independence Day, I highly recommend you whip up a batch of these. You can use any of your favorite cupcake recipes, since the pizzaz is really in the frosting. I made vanilla cupcakes with vanilla frosting, simple and classic. It would be fun to add a cherry pie filling, but this time I kept it simple. To achieve this frosting look, I used filled by piping bag (leaning the bag to the side), with layers of red, white, and blue frosting. I then piped out the frosting on a plate until all three colors were coming out of the tip. I frosted in small batches, cleaning out my piping bag and refilling after every 4th cupcake to keep the colors nice and vibrant.</div>
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<b>Sugar Cookie Cupcakes</b><br />
<i>recipe by Baked Perfection</i><br />
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makes approximately 24-30 cupcakes<br />
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1 cup butter, softened<br />
2 cups sugar<br />
3 eggs<br />
2 teaspoon vanilla extract<br />
3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 cups sour cream<br />
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In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.<br />
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<b>Very Vanilla Frosting</b><br />
<i>recipe by Baked Perfection</i><br />
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makes frosting for 24-30 cupcakes<br />
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2 sticks of butter, softened<br />
6 cups powdered sugar<br />
pinch of salt<br />
3 tablespoons vanilla extract<br />
2 -4 tablespoons milk<br />
Red and Blue food coloring<br />
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Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency. Divide frosting into three bowls. Add red and blue food to two bowls until you reach desired shade of each color. Frost as described above.<br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com1tag:blogger.com,1999:blog-3336939514519736746.post-84926047943415818632016-06-25T13:42:00.000-04:002016-06-25T13:42:12.241-04:00Rainbow Swirl Frosted CupcakesFit for a princess.<br />
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Not too long ago my sweet (and salty) little girl had her second birthday. I love my daughter to the moon and back and am so thankful that she is part of our family. She definitely keeps us on our toes! Noe despite the fact she is a bit of a bully and beats on her older brother on a daily basis, she is quite a dainty little girls and loves all things pink and or princess related. For her birthday I made her these special cupcakes. I made my go-to chocolate and vanilla cupcake recipes and topped them with my favorite vanilla frosting. The kids (and adults) loved them!</div>
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To achieve the swirled rainbow look: Dip a toothpick in food coloring of your choice and slowly drag the toothpick along the inside of your piping bag to create a long red line. Repeat until you have 4-6 lines of varied colors. Carefully add the frosting into the piping bag trying to not disturb the lines too much. Pipe normally.</div>
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<b>Sugar Cookie Cupcakes</b></div>
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<i>recipe by Baked Perfection </i></div>
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<i>makes approximately 24-30 cupcakes</i></div>
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1 cup butter, softened</div>
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2 cups sugar</div>
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3 eggs</div>
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2 teaspoon vanilla extract</div>
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3 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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2 cups sour cream</div>
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In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.</div>
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<b>Chocolate Cupcakes</b><br />
<i>Chocolate Cupcakes recipe slightly adapted from allrecipes.com</i><br />
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<i>Makes 24 cupcakes</i><br />
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1 package chocolate cake mix<br />
1 package instant chocolate pudding mix<br />
1 cup sour cream<br />
1 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
4 eggs<br />
1 tablespoon instant espresso dissolved in 1/2 cup warm water<br />
2 cups chocolate chips (dark chocolate or semi-sweet), dusted in 1 tablespoon flour<br />
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Preheat oven to 350 degrees Fahrenheit.<br />
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In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water. Gently stir in the chocolate chips<br />
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Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.<br />
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<b>Very Vanilla Frosting</b><br />
<i>recipe by Baked Perfection</i><br />
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<i>makes frosting for 24-30 cupcakes</i><br />
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2 sticks of butter, softened<br />
6 cups powdered sugar<br />
pinch of salt<br />
3 tablespoons vanilla extract<br />
2 -4 tablespoons milk<br />
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Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.<br />
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<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com1tag:blogger.com,1999:blog-3336939514519736746.post-62966605863156643242016-06-14T09:26:00.000-04:002016-06-14T09:26:27.604-04:00Brown Sugar Cake with Cookie Dough Frosting<div class="separator" style="clear: both; text-align: left;">
Cookies and Cake together - perfect harmony.</div>
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I sometimes believe there is no more perfect a desert than a good chocolate chip cookie. My husband and I tend to think I make the best in the world, but I know there are thousands of good recipes out there. A couple years ago I made brown sugar cupcakes with cookie dough frosting and learned it was the perfect marriage of a cookie and a cake. This is honestly my favorite frosting and cake. The original post can be found <a href="http://www.bakedperfection.com/2014/03/brown-sugar-cupcakes-with-chocolate.html">here </a>and <a href="http://www.bakedperfection.com/2014/07/cookie-dough-cupcakes-and-miniature.html">here </a>is a link to miniature chocolate chip cookies.. Cupcakes are always fun, but sometimes when I have extra batter I use it to make a small cake as I did here. I do not make many cakes and really think I should make more. This one is delicious! <br />
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<b>Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting</b><br />
<span style="color: #6f3c1b; font-family: Georgia, serif; font-size: xx-small; line-height: 20.8px;"><i>cupcake recipe from <a href="http://www.howsweeteats.com/2012/03/brown-sugar-cupcakes-with-peanut-butter-brown-sugar-frosting/" style="color: #ff6fcf; text-decoration: none;">How Sweet Eats</a> and frosting recipe adapted from </i></span><a href="http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/" style="color: #ff6fcf; font-family: Georgia, serif; line-height: 20.8px; text-decoration: none;"><span style="font-size: xx-small;"><i>Recipe Gir</i></span><span style="font-size: xx-small;"><i>l</i></span></a><br />
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1 cup loosely packed brown sugar<br />
1 large egg<br />
1 tablespoon vanilla extract<br />
3/4 cup milk<br />
1/2 cup unsalted butter, melted and cooled<br />
1 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
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Preheat oven to 350 degrees Fahrenheit . In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Grease and flour two five in cake rounds.<br />
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In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.<br />
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Distribute batter evenly into two cake rounds. Bake for 18-20 minutes, or until tops are puffy and golden, and will not jiggle when touched. Let cool completely before frosting.<br />
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<b>Chocolate Chip Cookie Dough Frosting</b><br />
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3/4 cup (1 1/2 sticks) unsalted butter<br />
1 3/4 cups powdered sugar<br />
1/2 cup packed brown sugar<br />
1/4 teaspoon salt<br />
3/4 cup all purpose flour<br />
1-2 tablespoons milk<br />
2 teaspoons vanilla extract<br />
1/4 cup chocolate chips<br />
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In a medium bowl, beat together the butter, salt, and sugars until smooth and creamy. Beat in the flour and vanilla until well combined. Add milk to reach desired consistency. Stir in chocolate chips or use as garnish.<br />
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Frost cake as desired. Frosting recipes can be doubled if you like your frosting thick.<br />
<br />Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com1tag:blogger.com,1999:blog-3336939514519736746.post-65146767136144005732016-05-27T12:53:00.001-04:002016-05-27T12:53:14.634-04:00Double Chocolate Brownie CookiesBrownie or Cookie?<br />
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We love chocolate in our house. Honestly, I am sometimes surprised to see how much my kids like chocolate. They definitely enjoy it more than I do and I really like chocolate. This was my first time making brownie cookies and I used Scharffen Berger cocoa powder. It is my preferred chocolate for baking. You can really taste the quality of the chocolate in these. These are perfect cookies because they are chewy and taste like a brownie!<br />
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<b>Double Chocolate Brownie Cookies</b><br />
<i><span style="font-size: x-small;">from For the <a href="http://fortheloveofdessert.blogspot.com/2012/08/double-chocolate-brownie-cookies.html">Love of Dessert</a></span></i><br />
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1 1/4 cup cocoa powder<br />
1 1/2 cup all purpose flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 cup unsalted butter, softened<br />
1 cup white sugar<br />
3/4 cup dark brown sugar<br />
2 eggs<br />
2 tsp vanilla <br />
2 cups chocolate chips<br />
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Preheat oven to 350 degrees Fahrenheit. </div>
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In a medium bowl; whisk together the flour, cocoa powder, baking powder and soda. In a large bowl cream together the butter and both of the sugars until light and creamy. Add in one egg at a time until well blended followed by 2 tsp. vanilla. Gradually add in the cocoa/flour mixture. Gently mix in the two cups of chocolate chips and spoon out onto prepared pans. Bake in your preheated oven for 8-10 minutes. Cookies will be puffed up a bit but will settle as they cool. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack. Do not over-bake.<br />
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com1tag:blogger.com,1999:blog-3336939514519736746.post-80334235058431658692016-05-18T12:13:00.000-04:002016-05-18T12:13:06.323-04:00Apple Rose TartsBeautiful and delicious.<br />
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I made these for Thanksgiving...yes Thanksgiving. I told you that I did not stop baking when I took a break from blogging. You probably saw these floating around the internet, like I did. They look so beautiful that I had to make them and they are incredibly easy! I served them on my dessert table, but I think they would be a really nice addition for a brunch. If you don't eat them all right away, they re-heat well and are definitely best warmed.<br />
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<b>Apple Rose Tarts</b><br />
<i><span style="font-size: x-small;">recipe from <a href="http://www.tosimplyinspire.com/apple-rose-puffed-pastries.html">To Simply Inspire</a></span></i><br />
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makes 12 tarts<br />
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3 apples<br />
2 sheets of puffed pastries, thawed<br />
6 Tablespoons of apricot preserves<br />
4 Tablespoons of water<br />
juice of 1/2 a lemon or 2 Tablespoons of lemon juice<br />
cinnamon<br />
sugar<br />
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Preheat oven to 375 degrees Fahrenheit. Grease a 12 cup muffin tin.<br />
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Remove puffed pastries from freezer and thaw according to package instructions. Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Slice the apples into very thin slices.<br />
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Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander. <br />
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Mix the apricot preserves and water together in a bowl.<br />
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When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten slightly. Cut each pastry into 6 equal slices. One at a time, spoon apricot preserve mixture onto a slice of pastry. Place 7-9 apple slices along one half of the pastry slice with the peel side facing out. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end of the pastry. Place in a greased muffin tin. Continue with the other pieces of pastries until you have 12 apple roses.<br />
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Bake at 375 Fahrenheit for 40 -45 minutes until pastry is golden brownRisahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0tag:blogger.com,1999:blog-3336939514519736746.post-18430837028878852412016-05-11T11:30:00.001-04:002016-05-11T11:30:58.636-04:00Gluten Free Almond Coconut Cupcakes with Triple Berry ButtercreamHello old friend.<br />
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It has b<span style="font-family: inherit;">een way too long since I have blogged. I still work full time as an auditor and my two little ones are as rambunctious as ever. I have chosen to put this little blog on the back burner, but it has not been forgotten. I still bake, not as frequently as I once did, but often none the less. These days I typically have an assistant or two helping out. I love cooking and baking with my kids and they love it just as much. My son declares on a daily basis that he is going to be a "cooker" when he grows up. When we go out to eat he asks to see the kitchen to watch the chefs cooking. My daughter on the other hand may just be assisting so she can taste test, but either way I love these precious moments with my kids.</span><br />
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<span style="font-family: inherit;">I made these cupcakes last week as my first attempt at Gluten Free baking. I assure you this is not going to turn into a gluten free blog, but I thought I would give it a whirl. These cupcakes were absolutely phenomenal! A neighbor of mine is complete gluten free and his response was "T</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 17.94px; white-space: pre-wrap;">he cupcakes are AWESOME! I'm not exaggerating when I say they have been the best GF cupcakes I remember having!" So even if you are not eating gluten free, you may want to give they a try. I used coconut flour in the recipe </span></span><span style="line-height: 17.94px; white-space: pre-wrap;">because</span><span style="font-family: inherit;"><span style="line-height: 17.94px; white-space: pre-wrap;"> I like coconut and it not foreign to me. </span></span></span><br />
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<b>Gluten Free Almond Coconut Cupcakes with Triple Berry Buttercream</b><br />
<i><span style="font-size: x-small;">cupcake recipe adapted from<a href="http://www.kingarthurflour.com/recipes/gluten-free-vanilla-coconut-flour-cupcakes-recipe"> King Arthur</a></span></i><br />
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<span style="font-size: x-small;">makes 12 cupcakes</span><br />
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1/2 cup melted butter<br />
2/3 cup sugar<br />
1/2 teaspoon salt<br />
2 teaspoons almond extract<br />
6 large eggs, whites and yolks separated<br />
2 tablespoons milk<br />
1/2 cup coconut flour<br />
1 teaspoon baking powder<br />
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Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.<br />
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Whisk egg whites until you have stiff peaks and set aside. In a separate bowl, beat together the butter, sugar, salt, almond extract, and egg yolks. Add the milk, and beat until smooth.<br />
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In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine. Gently fold egg whites into batter, folding in 1/3 of the egg whites at a time. Evenly divide the batter among the 12 liners, filling each 3/4 full.<br />
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Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.<br />
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<b>Triple Berry Buttercream</b><br />
<i><span style="font-size: x-small;">recipe from Baked Perfection</span></i><br />
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1 stick butter, softened<br />
1 tsp vanilla extract<br />
1/4 cup triple berry jam<br />
pinch of salt<br />
3 cups powdered sugar<br />
2-3 tablespoons milk<br />
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Beat butter, salt, and vanilla until creamy. Mix in jam. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.<br />
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com2tag:blogger.com,1999:blog-3336939514519736746.post-39277632132093487642015-12-08T11:24:00.002-05:002015-12-08T11:24:44.807-05:00My favorite holiday recipes: Red Velvet Cream Cheese Swirl BrowniesLooks like Christmas.<br />
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<br /><br /><br /><br /><br /><br /><br /><br />Don't these brownies just look like Christmas? They are truly delicious and look very impressive. Something a little different from the traditional Christmas Cookie, they are perfect choice for a cookie exchange party or as an addition to your dessert table at Christmas dinner. I just happen to know Santa loves them too.<br /><br /><b><br />Red Velvet Swirl Brownies</b><br /><i><span style="font-size: x-small;">recipe adapted from <a href="http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html">Sunny Anderson, host "Cooking for Real"</a></span></i><br /><br />Red Velvet Layer:<div>
<br />1 stick unsalted butter, melted<br />1 cup sugar<br />1 teaspoon vanilla extract<br />1/4 cup cocoa powder<br />Pinch salt<br />1 tablespoon red food coloring<br />1 teaspoon apple cider vinegar<br />2 eggs<br />3/4 cup all-purpose flour<br /><br />Cream Cheese Layer:</div>
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<br />8 ounces cream cheese, softened<br />1/4 cup sugar<br />1 egg<br />1/2 teaspoon vanilla extract<br /><br />Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.<br /><br />Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.<br /><br />Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.</div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com2tag:blogger.com,1999:blog-3336939514519736746.post-38307689489940450332015-12-06T06:57:00.000-05:002015-12-06T06:57:00.198-05:00My favorite holiday recipes: Creamcheese Spritz CookiesThese are for mom.<br />
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As far back as I can remember my mom made tins and tins full of spritz cookies. My siblings and I would always try to sneak cookies out from the tins before my mom gave them away, so she started hiding them from us. To me, these cookies represent sweet memories from my childhood. They are subtly sweet and have a delicate crumb. I have continued the tradition from my mom and make these most years as well.<br />
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<b>Christmas Cream Cheese Spritz Cookies</b><br /><i><span style="font-size: xx-small;">adapted from <a href="http://allrecipes.com/Recipe/Butter-Snow-Flakes/Detail.aspx?prop31=6">Allrecipes.com</a></span></i><br /><br />2 1/4 cups all-purpose flour<br />1/4 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />1 cup butter<br />1 (3 ounce) package cream cheese, softened<br />1 cup white sugar<br />1 egg yolk<br />1 teaspoon vanilla extract<br /><br />Preheat oven to 350 degrees F (175 degrees C). Mix together the flour, salt, and cinnamon; set aside.<br /><br />In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla. Gradually blend in the dry ingredients. If desired, decide the dough in half and add food coloring to the halves until you reach the desired color (I used about 8 drops of green food dye). Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. Sprinkle with colored sugar or sprinkles to decorate.<br /><br />Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com2tag:blogger.com,1999:blog-3336939514519736746.post-66452228200919330962015-12-05T05:56:00.000-05:002015-12-05T05:56:00.086-05:00My favorite holiday recipes: Cookie Dough TrufflesAlways a crowd favorite.<div>
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I have seen similar versions of these making the rounds on various sites lately. I like to think it is because they came across one of my posts. I first made these back in 2009 (as a cookie dough pop) and they have always been a favorite of friends and family. Like the Buckeyes, these freeze exceptionally well!</div>
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<b>Cookie Dough Truffles</b><br /><i>recipe from <a href="http://www.bakedperfection.com/2011/06/cookie-dough-truffles.html">Baked Perfection</a></i><br /><br />1 cup all purpose flour<br />1/4 tsp salt<br />dash of cinnamon<br />1 stick butter, softened (it is even okay if it is melting a little)<br />1/2 cup brown sugar<br />1/4 cup sugar<br />1/2 tsp vanilla extract<br />3/4 cups mini semi-sweet chocolate chips<br />1 - 2 tablespoons water<br /><br />Assorted candy melts<br /><br />In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Add water if mixture is too dry to form into balls. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20). Chill for several hours or freeze for 15-20 minutes until firm.<br /><br />Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between). Gently dip the cookie dough ball into the candy coating. Once covered remove and let the excess chocolate fall off. Place back on wax paper to dry.<br /><br />To decorate with drizzled chocolate, place melted chocolate in a plastic sandwich bag. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look. </div>
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Risahttp://www.blogger.com/profile/14070527413932105998noreply@blogger.com0