tag:blogger.com,1999:blog-18858717088147462282024-02-07T20:07:24.500-07:00Boulder ButterAnonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-1885871708814746228.post-39142434839184774892014-06-16T08:44:00.003-06:002014-06-16T08:47:09.803-06:00Italian Cream Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> If you have never had an Italian Cream Cake, you have seriously been missing out in the world of cakes. It is a fluffy and moist cake with coconut, lots of egg yolks mixed and egg whites folded, and a gentle sweet vanilla undertone. It is topped with coconut, pecans, cream cheese frosting that could stop anyone dead in their tracks; not because it is difficult to make and uses extremely impressive skills, but only because those three things together create heaven. </span><br />
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<span style="font-size: large;"> Although the name suggests this cake is of Italian dissent, it is actually a traditional southern cake. However, the specific origins are not really known. It also goes by "Italian Wedding Cake" at times, but again, I do not know the story behind this. It seems as the cake has migrated across the country, its name shifted sometimes.</span><br />
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<span style="font-size: large;"> My favorite part is the texture created by the coconut. Although this cake often calls for shredded, sweetened coconut, I opted for this <a href="http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC" target="_blank">finely shredded, unsweetened version</a>. Since the cake was coated with a generous and decadent frosting, as well as possessing its own richness, I did not want to make it overly sweet by using sweetened coconut. Also, I find the long shredded coconut often to be prone to dominating the texture of the cake into a stringy mess. For such a delicate cake, I wanted something finer. This allowed for a pleasant texture, plenty of added moister and the flavor of the butter, eggs and plain sugar in the cake to speak for themselves in relation to the coconut. </span><br />
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<span style="font-size: large;"> Although this cake isn't something you see on ever bakery shop counter, I promise you it is so worth making at home! If you really want to go fancy for a dinner party, birthday or occasion with it, I really encourage you to make or buy a caramel sauce to drizzle over top. The pairing of flavors is an absolute favorite of mine.</span><br />
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<span style="font-size: large;"><i>Adapted from The Pioneer Women's "<a href="http://thepioneerwoman.com/cooking/2009/07/billies-italian-cream-cake-recipe/" target="_blank">Billie's Italian Cream Cake</a>"</i></span><br />
<span style="font-size: large;"><u>Cake</u>:</span><br />
<span style="font-size: large;">1 stick unsalted butter, room temperature</span><br />
<span style="font-size: large;">1 C canola oil</span><br />
<span style="font-size: large;">1 C sugar</span><br />
<span style="font-size: large;">5 whole eggs, separated</span><br />
<span style="font-size: large;">2 TSP vanilla</span><br />
<span style="font-size: large;">1 TSP almond extract (or substitute one additional TSP vanilla)</span><br />
<span style="font-size: large;">1 1/3 C </span><span style="font-size: large;"><a href="http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC">finely shredded, unsweetened coconut</a></span><br />
<span style="font-size: large;">2 C all-purpose flour</span><br />
<span style="font-size: large;">1 TSP baking soda</span><br />
<span style="font-size: large;">1/2 TSP baking powder (high altitude)*</span><br />
<span style="font-size: large;"> </span>OR 1 TSP baking powder (sea level)<br />
<span style="font-size: large;">1 C buttermilk</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Frosting</u>: This make a seriously GENEROUS amount of frosting. You can make 2/3 of the recipe for a more standard frosting batch, have leftover frosting for some cupcakes or something, or just load up the cake. That is what I did, but I am not being dramatic, it will be a lot of frosting. </span><br />
<span style="font-size: large;">2 (8 ounce) packages full-fat cream cheese, room temperature</span><br />
<span style="font-size: large;">1 stick butter, room temperature</span><br />
<span style="font-size: large;">2 TSP vanilla</span><br />
<span style="font-size: large;">1 (2 lb.) package powdered sugar</span><br />
<span style="font-size: large;">1 1/4 C chopped pecans</span><br />
<span style="font-size: large;">1 1/3 C <a href="http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC" target="_blank">finely shredded, unsweetened coconut</a></span><br />
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<span style="font-size: large;"><u>Instructions</u></span>:<br />
<span style="font-size: large;">1. Preheat the oven 350F and grease and flour 2 9" round cake pans.</span><br />
<span style="font-size: large;">2. Beat the 5 egg <a href="https://www.youtube.com/watch?v=SEfO4cL-yqM" target="_blank">whites to stiff peaks</a>. </span><br />
<span style="font-size: large;">3. In the bowl of stand mixer, beat together the sugar, butter, and oil. Add in the egg yolks, one at a time and mix on medium speed until incorporated. Add in the extracts and coconut and mix until incorporated.</span><br />
<span style="font-size: large;">4. In a separate bowl, sift together the flour, baking powder and sugar.</span><br />
<span style="font-size: large;">5. Alternating and starting and ended with the flour, add in the buttermilk and dry ingredients (flour, buttermilk, flour, buttermilk, flour). Do not over mix. Scrape down the sides between additions and beat until just incorporated.</span><br />
<span style="font-size: large;">6. Using a rubber spatula, add a generous spoonful of the whipped egg whites to the batter and fold them in. Then add the rest and fold them in a wide sweeping motion as to not collapse the air created in whipping.</span><br />
<span style="font-size: large;">7. Divide the batter between the pans and bake for 20-25 minutes until an inserted toothpick comes out clean.</span><br />
<span style="font-size: large;"><u>Frosting</u>:</span><br />
<span style="font-size: large;">1. In a large bowl, beat the butter for 30 seconds on medium speed. Cut the cream cheese into smaller pieces and it to the butter and continue to beat the mixture until the two have fully combined. </span><span style="font-size: large;">Beat in the vanilla extract. </span><br />
<span style="font-size: large;">2. Adding 1-2 C at a time, beat in the powdered sugar (sifting if necessary to break up large clumps before hand). Once all the powdered sugar is incorporated, add in the pecans and coconut and beat until they have spread evenly throughout the mixture.</span><br />
<span style="font-size: large;"><u>Assembly</u>:</span><br />
<span style="font-size: large;">1. </span><span style="font-size: large;">If you want the cake to last longer, I encourage you to use simple syrup brushed over top. I always keep a bottle on hand for cake. It is equal parts water and sugar (1C:1C) sugar and water, heated in a pot until the sugar is dissolved. If you do use this, brush simple syrup onto the layers and then begin assembly.</span><br />
<span style="font-size: large;">2. Once the cake has fully cooled, place the first cake layer down, and scoop a very generous amount of frosting onto the cake and spread it evenly over the layer.</span><br />
<span style="font-size: large;">3. Place the second cake puck on top and repeat. Frost the sides of the cake. Enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span><br />
<span style="font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-9698592451312313822014-06-09T08:59:00.001-06:002014-06-09T09:07:15.022-06:00Berries and Cream Pie Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> I thought after having graduated from college, summer would slightly fall in its excitement levels. I figured when I no longer had the pure bliss of finishing a year of strenuous mental work and serious stress balancing skills in sight, summer would just drift in without a major wave of happiness. However, I am finding a certain overwhelming joy with the world right now, and summer has not lost any of its excitement. Trips to see family and explore new places are in planning, there is camping to be done and I just can't help but want to be outside and do more with my days when the sun wakes up and hangs out with me longer. </span><br />
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<span style="font-size: large;"> Part of summers serious bliss though, is the return of summer produce and farmers markets. I don't know if you guys have been eating fistfuls of blueberries too, but I can't seem to get enough.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfVMKm02zAx3D4OTJnCe78k8ZeGYs-C6jyOXZI72EpFp5lp5U0ZGIVAAMEEVoqL4aefw3BPV9IeHsCwa9zdpdmz19LTJs1xoIxz3jpPrW45zVpktr3fd_kZKsp-KVwZ5lcb84yd3sfjed/s1600/IMG_4383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfVMKm02zAx3D4OTJnCe78k8ZeGYs-C6jyOXZI72EpFp5lp5U0ZGIVAAMEEVoqL4aefw3BPV9IeHsCwa9zdpdmz19LTJs1xoIxz3jpPrW45zVpktr3fd_kZKsp-KVwZ5lcb84yd3sfjed/s1600/IMG_4383.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;"> These bars are packed with blueberries, mildly sweet crumbles and crust, and a creamy blending of those two things brought together by some fruity yogurt. If you live in Colorado, I sincerely hope you have tried Noosa yogurt (if you don't live here, I know it is becoming increasingly available around the country). It is the most creamy, delicious, heaven sent yogurt and it is the perfect accompaniment to bring a mildly sweet and flavorful velvetiness to middle of these bars.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzwrtlxeRMGKT7rixzUp5PaBwfLK3k17ZESj-DN9WahyCvvWUOwn2DK8WlPMT15t-fOEP-bKraxq47BD9qEIP_xWQSApJsXajpgv-WwVIEpmWCo7nvX68Qar7bQcNx0lU5MIGjoDzON9/s1600/IMG_4420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzwrtlxeRMGKT7rixzUp5PaBwfLK3k17ZESj-DN9WahyCvvWUOwn2DK8WlPMT15t-fOEP-bKraxq47BD9qEIP_xWQSApJsXajpgv-WwVIEpmWCo7nvX68Qar7bQcNx0lU5MIGjoDzON9/s1600/IMG_4420.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;"> They make a delicious snack, a tasty dessert topped with ice cream, or in the morning, use a little bit more of that yogurt to top for an easy breakfast. They are good at room temperature, but I absolutely loved them cold out of the fridge! It made them super refreshing for the hot summer days.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2snMocDNJxNLivZuWEXrugebyNDz4sc_AJHXz1bx_q7mVXM9WD4MhTLHsWYeFyRJyArXUL4sQ23QVvTLRY77MIKzrDW7H8ZobPN-ne8RzU34SPqqnY2yotAkxoIxJ1X6xCcyEcKQ-8a_/s1600/IMG_4415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2snMocDNJxNLivZuWEXrugebyNDz4sc_AJHXz1bx_q7mVXM9WD4MhTLHsWYeFyRJyArXUL4sQ23QVvTLRY77MIKzrDW7H8ZobPN-ne8RzU34SPqqnY2yotAkxoIxJ1X6xCcyEcKQ-8a_/s1600/IMG_4415.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdABVPu63G3aNDvpq2WYFu8Tv6ODjwADWI8te3Rx67eRMoTszUxaefGWkxtTgQhDTx8vbffiA43ZIgWHgios_s2_jxjk83zwDEIP13YPVwd9uCcn0Gp767nOG_-22cj7EAfYRAFIq-7QM6/s1600/IMG_4402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdABVPu63G3aNDvpq2WYFu8Tv6ODjwADWI8te3Rx67eRMoTszUxaefGWkxtTgQhDTx8vbffiA43ZIgWHgios_s2_jxjk83zwDEIP13YPVwd9uCcn0Gp767nOG_-22cj7EAfYRAFIq-7QM6/s1600/IMG_4402.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;">Note: If you don't have Noosa, as the recipe notes, any full-fat, flavored Greek yogurt will do.</span><br />
<span style="font-size: large;">Ingredients:</span><br />
<u><span style="font-size: large;">Crust/Topping</span></u><br />
<span style="font-size: large;">3/4 c sugar</span><br />
<span style="font-size: large;">1 tsp baking powder</span><br />
<span style="font-size: large;">2 C all-purpose flour</span><br />
<span style="font-size: large;">1 1/2 c old fashion rolled oats</span><br />
<span style="font-size: large;">1/2 tsp salt</span><br />
<span style="font-size: large;">1 c (2 sticks) unsalted butter, room temperature</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Filling</span></u><br />
<span style="font-size: large;">4 c fresh blueberries</span><br />
<span style="font-size: large;">1/2 c sugar</span><br />
<span style="font-size: large;">3 tsp cornstarch</span><br />
<span style="font-size: large;">2 large eggs</span><br />
<span style="font-size: large;">1 c (8 ounces) full-fat Greek raspberry yogurt (or sub other flavor, I think lemon would be awesome!)</span><br />
<span style="font-size: large;"> ---I recommend Noosa Yogurt if you can get your hands on it!</span><br />
<span style="font-size: large;">Juice and zest of 1 lemon</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Grease a 9x13 pan and preheat the oven to 375F</span><br />
<span style="font-size: large;">2. For the crust: in the bowl of a food processor, combine the sugar, baking powder, flour, 1 cup of the oats, and salt. Pulse a few times.</span><br />
<span style="font-size: large;">3. Cut the butter into cubes and add it to the food processor. Pulse a few times until the mixture resembles a course crumble with pea sized clumps. Add the egg and pulse a few more times to incorporate. It will still have a crumbly texture.</span><br />
<span style="font-size: large;">4. Divide the crumbs in half and pour one half into the base of the greased baking dish. Press it down and around the sides to create a thick and even layer. Set the rest aside.</span><br />
<span style="font-size: large;">5. For the filling: Mix together the sugar, blueberries and cornstarch in a medium bowl and set aside. Meanwhile, whisk together the eggs, yogurt, and lemon juice and zest.</span><br />
<span style="font-size: large;">6. Pour the blueberries over the top of the crust and spread evenly. Pour the yogurt mixture over the berries, making sure it reaches all over the dish to the corners.</span><br />
<span style="font-size: large;">7. Top the berries with the second half of the crumbles, scattering them about in cover the entire dish. Finally, sprinkle the top with the remaining 1/2 C oats.</span><br />
<span style="font-size: large;">8. Bake for 35-40 minutes until the top has a slight golden brown. Allow the dish to cool before cutting. They can be served warm, room temp or (my personal favorite) cold from the fridge. Delicious with milk, yogurt or ice cream :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy52JSX4nGaBLvyIrR0KYZxRZwiAWOhBzwgLlsuH3WOhUbN7lK4AlXFSztS9JwjvBpOsh5yr_dJiRpr31ojp61mLtCXw0ILQ9s-RONM_MuNBOGbk6J-yTAlXHd81sxlwGqly0813bgNMi/s1600/IMG_4389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy52JSX4nGaBLvyIrR0KYZxRZwiAWOhBzwgLlsuH3WOhUbN7lK4AlXFSztS9JwjvBpOsh5yr_dJiRpr31ojp61mLtCXw0ILQ9s-RONM_MuNBOGbk6J-yTAlXHd81sxlwGqly0813bgNMi/s1600/IMG_4389.jpg" height="426" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEsOrlersaqb3cZxCf_IMlewpi3j4ZwGVz1Sycr378jFDfEjnGb15TIV0L26Oy6P1DuMhyphenhypheng4iJPkRdcZCnJhkIBRHbTtNwZ_lBwhLjbDNAQaZwrWd3-auDMiNYRCsJZEs8cl8_kITNsmC/s1600/IMG_4412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEsOrlersaqb3cZxCf_IMlewpi3j4ZwGVz1Sycr378jFDfEjnGb15TIV0L26Oy6P1DuMhyphenhypheng4iJPkRdcZCnJhkIBRHbTtNwZ_lBwhLjbDNAQaZwrWd3-auDMiNYRCsJZEs8cl8_kITNsmC/s1600/IMG_4412.JPG" height="426" width="640" /></a></div>
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Bonus: Here you can spot the two cactus I have managed to keep alive for a whole 6 months now! </div>
<span style="font-size: large;">Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-85026653248323909722014-05-23T07:43:00.002-06:002014-05-26T09:34:44.500-06:00Grapefruit Brûlée Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKiJCgXeK9w8tt57hx0F6GbRH-4Y3qOCyKhk-eQys3rj58FTDgnYz37gNXHCbxqwqR0oK_LAo2PsmbM6xaO7U4j9U7WGmcnKYrkMS1i2ODCf3pybixaEw-8XVvyX0QIuu41trieHczBeI/s1600/IMG_4271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKiJCgXeK9w8tt57hx0F6GbRH-4Y3qOCyKhk-eQys3rj58FTDgnYz37gNXHCbxqwqR0oK_LAo2PsmbM6xaO7U4j9U7WGmcnKYrkMS1i2ODCf3pybixaEw-8XVvyX0QIuu41trieHczBeI/s1600/IMG_4271.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;">Have you guys ever had a grapefruit with brûléed brown sugar on top that is served cold? Because it is absolutely delicious. It is a perfect summer treat to break through the crust, cut out a wedge and have the cool, refreshing grapefruit slide down your throat. I find it so refreshing, that it inspired a cake in its image.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE33C8uPd0FOmwAdQd6ABClLa6rbYe5CH8m7adPVTqivEirkeK8WwMOOC8ecrqpoQI9wcU4CggQQ8zJocnVaDZu60hJOVQKAE5kfuteCacXDi4z-zkH07_9kvhqS96o55Yz6ue4A5-i_N/s1600/IMG_4278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE33C8uPd0FOmwAdQd6ABClLa6rbYe5CH8m7adPVTqivEirkeK8WwMOOC8ecrqpoQI9wcU4CggQQ8zJocnVaDZu60hJOVQKAE5kfuteCacXDi4z-zkH07_9kvhqS96o55Yz6ue4A5-i_N/s1600/IMG_4278.jpg" height="426" width="640" /></a></div>
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<span style="font-size: large;"> Think simple cake. Think buttermilk moist, grapefruit tang. Think crunchy poppy seeds.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKEpwZvwJHvcMh8wBmgBlxsIyA7Huam2F5tDRgD6kRpalWhpoVSUExN0Wcv7i264O51It8lC1RHgc73zBBofVTU9E4sIuXkT6NcSzF8rubnoAvXIxp0viIIVyQn16OnUHJC-irhDvIfGV/s1600/IMG_4285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKEpwZvwJHvcMh8wBmgBlxsIyA7Huam2F5tDRgD6kRpalWhpoVSUExN0Wcv7i264O51It8lC1RHgc73zBBofVTU9E4sIuXkT6NcSzF8rubnoAvXIxp0viIIVyQn16OnUHJC-irhDvIfGV/s1600/IMG_4285.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;"> Then the top-spread <i>generously</i> with brown sugar and placed under your broiler until it caramelizes and turns into a mix of a chewy and crunchy crust for your beautiful cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAXT509x-LAZ7dBJ_ERZgCDt0MlO8l4_R6w0Z8a0wGo8zqNf7itqsbhSeCRLOMXwdPddhYex5mcyTwkVJ7Wd7KTnCmupELAFoPLQeWG4vhZD_BSrNwBiB1-f-tNmxL8OV65RwLhS4sUa/s1600/IMG_4291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFAXT509x-LAZ7dBJ_ERZgCDt0MlO8l4_R6w0Z8a0wGo8zqNf7itqsbhSeCRLOMXwdPddhYex5mcyTwkVJ7Wd7KTnCmupELAFoPLQeWG4vhZD_BSrNwBiB1-f-tNmxL8OV65RwLhS4sUa/s1600/IMG_4291.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazv0pnarVcwZh5EodWvEzvthmYh7Ucaiovt1GXeVMKI7g5X3595PPYHHR2ClLHLOl9qfNKLeNKHUBkF2oSjqxCLvxzbKiKVm7h5dOdb6EloNKFa6iV-dNNGpy90lCN4ueS2yklGdejhwR/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazv0pnarVcwZh5EodWvEzvthmYh7Ucaiovt1GXeVMKI7g5X3595PPYHHR2ClLHLOl9qfNKLeNKHUBkF2oSjqxCLvxzbKiKVm7h5dOdb6EloNKFa6iV-dNNGpy90lCN4ueS2yklGdejhwR/s1600/IMG_4290.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"> Yes, your beautiful cake must be s</span><span style="font-size: large;">acrificed for this less than stellar looking top, but I'm telling you, the top is the BEST PART OF THE CAKE. DON'T YOU DARE NOT DO THE TOP. I sighed when I looked at the finished cake and thought simultaneously: "Man, I am ready to eat this cake..." and "AHH, why is it not more pretty??" Its ok, just breathe, eat your cake and you will forgive it and love it forever. Ok?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CCbOYiZIfCHhyNBKV09FV5Rv5JyqMQdBsgPrDegbyRhSDM_fkmQnVxxhD3Edzo4f4KEkpSn_nuhvTxfiVw-aG8BdwFt_YVN8_U4WPePOiazSsbPZMkuH-0TN2OvsNOg_MPZ9h3xwgJFk/s1600/IMG_4287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CCbOYiZIfCHhyNBKV09FV5Rv5JyqMQdBsgPrDegbyRhSDM_fkmQnVxxhD3Edzo4f4KEkpSn_nuhvTxfiVw-aG8BdwFt_YVN8_U4WPePOiazSsbPZMkuH-0TN2OvsNOg_MPZ9h3xwgJFk/s1600/IMG_4287.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">Adapted from The Homesick Texan's <a href="http://www.homesicktexan.com/2012/03/ruby-red-grapefruit-pecan-cake.html" target="_blank">Ruby Red Grapefruit and Pecan Sheet Cake</a></span></i><br />
<span style="font-size: large;"><i><br /></i>
2 sticks unsalted butter, melted</span><br />
<span style="font-size: large;">3/4 C grapefruit juice</span><br />
<span style="font-size: large;">2 C all purpose flour</span><br />
<span style="font-size: large;">Zest of grapefruit</span><br />
<span style="font-size: large;">1 3/4 C sugar</span><br />
<span style="font-size: large;">1 TSP baking soda</span><br />
<span style="font-size: large;">Zest of grapefruit</span><br />
<span style="font-size: large;">1/4 TSP salt</span><br />
<span style="font-size: large;">3/4 C buttermilk</span><br />
<span style="font-size: large;">2 large eggs</span><br />
<span style="font-size: large;">1 TSP vanilla</span><br />
<span style="font-size: large;">2-3 TBSP poppy seeds (depending on your crunch preference; I prefer 3)</span><br />
<span style="font-size: large;">1/2 C brown sugar</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Butter and flour a 9x13 pan, and preheat your oven to 375F.</span><br />
<span style="font-size: large;">2. In a large bowl, whisk together the flour, sugar, baking soda, zest and salt.</span><br />
<span style="font-size: large;">3. In a smaller bowl, combine the melted butter, grapefruit juice, buttermilk and beaten eggs. Whisk to combine.</span><br />
<span style="font-size: large;">4. Pour the wet ingredients into the dry and gently fold them together until no streaks of flour remain. Fold in the poppy seeds. Use as few of stirs as possible so you don't over mix.</span><br />
<span style="font-size: large;">5. Pour the batter into the prepared pan and bake for 50 minutes. Once an inserted toothpick comes out clean, place the cake on a cooling rack for 20 minutes. Run a knife along the edges and carefully invert the cake onto a sheet tray.</span><br />
<span style="font-size: large;">6. Turn your broiler on and position a rack in the top 1/3 of the oven. Sprinkle the cake with the brown sugar and place it under the broiler. You do not need to close the door, watch carefully and pull the cake once the top is fully melted/caramelized and there are a few dark spots.</span><br />
<span style="font-size: large;">7. All the cake to cool thoroughly before eating. Enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-63631172080080248812014-05-21T12:14:00.000-06:002014-05-21T12:16:21.035-06:00Butterscotch Pudding<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> My dad came in town last week, and I was whisked into a frenzy of Denver Tourist, a fun musical, long walks and wonderful company. Of course, we also ate our way through a splendor of delicious foods with no holding back (the amount of ice cream and decadent breakfasts consumed are something to be admired). However, the last night was a truly wonderful experience at a swanky downtown Denver restaurant my friends had recommended.</span><br />
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<span style="font-size: large;"> It ended in a delicious dessert selection and paired wines, and I felt I was in a magical place surrounded by happiness (...ok, maybe I am being a tad dramatic). The point is, it was a phenomenal night I will remember for a long time. Dad ordered a butterscotch pudding dessert, and I, being a devout lover of all thing butterscotch, caramel, dulce de leche, sweet darkened milky goodness, of course insisted on a bite...ok maybe two.</span><br />
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<span style="font-size: large;"> Then I wanted more, so I figured it was time for pudding. Butterscotch traditionally consists of brown sugar and butter. These form the base of this pudding and then creamy whole milk, bourbon, and vanilla get to play, because why not?</span><br />
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<span style="font-size: large;"> The result is a creamy, mildly sweet and refreshingly cool dessert that plays gently in your mouth. The brown sugar and bourbon go beautifully together and the vanilla just enhances their game. I dusted the cups with cocoa powder and a few dark chocolate pieces for a bittersweet compliment. I'm sorry (but not really sorry) for introducing you to homemade pudding, but believe me after seeing how easy and scrumptious this is, there will be no more instant mixes in your cabinet.</span><br />
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<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">Adapted from David Lebovoitz's <a href="http://www.davidlebovitz.com/2008/02/a-butterscotch/" target="_blank">Butterscotch Pudding</a></span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 TBSP (1/2 stick) salted butter</span><br />
<span style="font-size: large;">1 C packed brown sugar (dark for a strong flavor and light for a milder)</span><br />
<span style="font-size: large;">3/4 TSP fine salt</span><br />
<span style="font-size: large;">3 TBSP corn starch</span><br />
<span style="font-size: large;">2 1/2 C whole milk</span><br />
<span style="font-size: large;">2 large eggs</span><br />
<span style="font-size: large;">1 TBSP bourbon</span><br />
<span style="font-size: large;">1 TSP vanilla</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Add the butter and the brown sugar to a sauce pan over low-medium heat and melt together until combined and all of the brown sugar is wet.</span><br />
<span style="font-size: large;">2. Whisk together 1/2 C of milk and the cornstarch until no clumps are visible and all of the starch has dissolved into the milk. Whisk in the eggs.</span><br />
<span style="font-size: large;">3. Remove the pan from the heat and whisk in the other 2 cups of milk to the brown sugar/butter mixture. Next, whisk the cornstarch/milk mixture in as well.</span><br />
<span style="font-size: large;">4. Return the pot the heat and bring to a boil, while wishing constantly. Since you are whisking it will be hard to see the "boil" so when you see little bubbles all around the side of the pot, go ahead and turn it down to medium-low heat and continue whisking until it has reached a thickened consistency (looking like hot fudge).</span><br />
<span style="font-size: large;">5. Remove from the heat, whisk in the bourbon and vanilla and pour into a large serving dish or divide into small dishes. Cover them with plastic wrap, pressing it against the actual pudding, to prevent film from forming on the top. Place in the fridge for a minimum of 2 hours to cool before serving. Top with whipped cream, cocoa powder, chocolate shavings or whatever floats your boat.</span><br />
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<span style="font-size: large;">Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-25298791163099233792014-05-01T10:23:00.000-06:002014-05-01T10:23:43.864-06:00Oatmeal Ginger Cream Pies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> Be aware: I do not write the follow declarations lightly. If I ever had a small bakery, these would be a consistent menu options. They are downright phenomenal. The cookie is so perfectly chewy; I was shocked when I first bit into it. The texture is something I have strived for in many a cookie and when I finally achieved it in this one, I felt pure glee wash over me. </span><br />
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<span style="font-size: large;"> The oats are packed in to make a deliciously deep flavor and with the brown sugar, they create the most scrumptious sweet and nutty sensation. Now, I am not one of those people who rave about the healthy stomach benefits of crystalized ginger and truth be told, I am not its biggest fan. The one time I tried to eat it plain, I spit it out (just the honestly you needed, I am sure). However the way it plays with the sweet and simple cookie around it, and the harmony it has with the filling made me a lover. The large, chewy pieces of deep ginger flavor and hits of warm spice are how I want my oatmeal and ginger fed to me from now on. </span><br />
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<span style="font-size: large;"> Finally, the middle...the middle was what took this cookie from just being my happiness in a small little circle to being a wiggle back and forth, smile on my face, and pure joy of knowing this cookie was all I could ever ask of it to be. It was a simple combination of cream cheese, powdered sugar and plenty of vanilla. The plain cream cheese (no butter) base created an intensely creamy and tangy flavor profile next to the oats and ginger which I am convince made each of them taste their best. The large amount of vanilla used created a delicious, warm, simple and sweet accent that mellowed everything else out. </span><br />
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<span style="font-size: large;"> When I was making this cookie, I was not expecting to be head over heals for it you guys, but I am telling you, do not take this baby lightly. It will bring you kitchen bliss and if you have ever enjoyed a Little Debby Cream Pie, I am really positive you will completely forget about those very promptly.</span><br />
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<span style="font-size: large;">Adapted from <a href="http://www.amazon.com/Beekman-1802-Heirloom-Dessert-Cookbook/dp/1609615735" target="_blank">The Beekman 1802 Heirloom Dessert Cookbook</a>'s "Oatmeal Cream Pies with Ginger Cream"</span><br />
<span style="font-size: large;"><i>Makes approximately 11 cookie sandwiches a.k.a. packages of love</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
<b><span style="font-size: large;">Cookies</span></b><br />
<span style="font-size: large;">3/4 C all pur</span><span style="font-size: large;">pose flour</span><br />
<span style="font-size: large;">1/2 TSP baking powder</span><br />
<span style="font-size: large;">1/2 TSP baking soda</span><br />
<span style="font-size: large;">1/2 TSP ground cinnamon</span><br />
<span style="font-size: large;">1/4 TSP fine salt</span><br />
<span style="font-size: large;">3/4 C rolled oats</span><br />
<span style="font-size: large;">3/4 C instant oats</span><br />
<span style="font-size: large;">8 TBSP (1stick) unsalted butter, room temperature</span><br />
<span style="font-size: large;">1/4 C granulated sugar</span><br />
<span style="font-size: large;">3/4 C light brown sugar, packed</span><br />
<span style="font-size: large;">1 large egg</span><br />
<span style="font-size: large;">2 ounce (approx. 1/3 C) chopped crystalized ginger</span><br />
<b><span style="font-size: large;">Filling</span></b><br />
<span style="font-size: large;">1 package (8 ounces) full-fat cream cheese, room temperature </span><br />
<span style="font-size: large;">1/3 C powdered sugar</span><br />
<span style="font-size: large;">1 1/2 TSP vanilla extract</span><br />
<br />
<span style="font-size: large;">1. Sift together the flour, baking soda and powder, cinnamon and salt in a mixing bowl. Add in the oats. </span><br />
<span style="font-size: large;">2. In a stand mixer (or with a handheld mixer) beat together the butter and sugars until light and creamy<a href="http://boulderbutter.blogspot.com/2013/06/vanilla-lemon-cookies.html" target="_blank">-desired texture pictured here</a>. Add in the egg and beat until combined on low speed, then continue for an additional 20 seconds on medium speed.</span><br />
<span style="font-size: large;">3. On low speed, slowly add the dry ingredients, scraping down the sides a few times until the mixture is fully combined (do not over mix here!) Remove the bowl from the stand mixer and fold in the crystalized ginger with a spatula.</span><br />
<span style="font-size: large;">4. Form the dough into an inch thick round and wrap it tightly in plastic wrap. Let it chill in the fridge for 4-24 hours (the longer rest time is better). </span><br />
<span style="font-size: large;">5. Remove the dough and let it come up to room temperature for about an hour before baking. When ready, preheat the oven to 350F and scoop the dough into rounds on a sheet tray (I used a 40 scoop, making 22 cookies**)</span><br />
<span style="font-size: large;">6. Bake the cookies for 13 minutes, rotating the sheet trays at 6 minutes. Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a cooling rack.</span><br />
<span style="font-size: large;">7. To make the filling, beat the cream cheese for a few seconds, and then add the powdered sugar and vanilla extract. Beat until thoroughly combined and some air has entered the mixture. </span><br />
<span style="font-size: large;">8. Once the cookies have completely cooled, spread a dollop of the filling evenly over half of the cookies. Top with the other halves and melt into happiness when you dig in!</span><br />
<span style="font-size: large;"> Because of the cream cheese filling, these will need to be refrigerated the majority of the time, however you can take them out for 2 hours to come up to room temperature before eating if that is what you prefer; I do.</span><br />
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<span style="font-size: large;">**Note: If you make cookies even once a year, buy<a href="http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_2?ie=UTF8&qid=1398958416&sr=8-2&keywords=cookie+scoops" target="_blank"> one of these</a>! It makes it so much easier and your cookies will bake evenly. You can buy various sizes depending on your cookie size preference. The larger ones are also a good way to measure out scoops of muffin or cake batter. I cannot stress how useful they are! Look around for what you like or go to a kitchen store and they should have plenty of options :) P.S. They would also make a great way to measure equal filling amounts in all of the cookies. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span><br />
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-77945258214232352462014-04-28T10:02:00.000-06:002014-05-02T07:57:13.961-06:00Strawberry Crumb-Packed Pie <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">There are a few foods I have been diligently craving lately...kale, avocados, mounds of salsa, carrots (an odd one, I know), peanut butter, and strawberries. Like lots and lots of strawberries. By themselves, on my salads, in biscuits, mixed in yogurt, with lemon curd...pretty much anywhere really. </span><br />
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<span style="font-size: large;"> I needed a solution to my addiction. So obviously, I made a strawberry PACKED pie, no room in rhubarb for this one (my apologies rhubarb, you can play later). I wanted a think, gooey, warm filling of small-diced strawberries, and big thick chunks mixed together. </span><br />
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<span style="font-size: large;"> Once that was settled, I knew the next step was deciding just what kind of pie I wanted this to be. Since I was indulging my food visions, I figured why would I dare stray away from my ultimate dessert love-struesel. This pie not only is COVERED with a generous topping of crumbles that can only mean love at first pie sighting, but also, the crust is formed by pressing these crumbs into the pie dish so they are also the base.</span><br />
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<span style="font-size: large;"> I know most of the time if someone told you the important qualities of pie were the struesel and lots of fruit, you would respond-"Don't be silly, just make a cobbler and forget the crust." But I am stubborn and wanted my fruit surrounded everywhere with happiness. So today, I introduce you to The Strawberry Crumb Packed Pie.</span><br />
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<b><span style="font-size: large;">Filling</span></b></div>
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<span style="font-size: large;">1 3/4 lb. hulled strawberries</span></div>
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<span style="font-size: large;">1/2 C granulated sugar</span></div>
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<span style="font-size: large;">2 TBSP cornstarch</span></div>
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<span style="font-size: large;">Juice and zest of 1 lemon</span><br />
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<b><span style="font-size: large;">Crumb Base and Topping</span></b></div>
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<span style="font-size: large;">1 C all-purpose flour</span></div>
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<span style="font-size: large;">1/2 C granulated sugar</span></div>
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<span style="font-size: large;">1/2 TSP ginger</span></div>
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<span style="font-size: large;">1/4 TSP salt</span></div>
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<span style="font-size: large;">1/2 C almond meal (or roughly chopped almonds)</span></div>
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<span style="font-size: large;">8 TBSP (1 stick) butter, unsalted, room temperature</span><br />
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<span style="font-size: large;">1. Preheat the oven to 425F (at high altitude) or 400 (at sea level) and place a rack in the lower third of the oven.</span></div>
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<span style="font-size: large;">2. In the bowl of a food processor, pulse 1 lb. of the strawberries until finely chopped. Using a knife, rough chop the other 3/4 lb. into large chucks.</span></div>
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<span style="font-size: large;">3. In a medium bowl, mix together all of the strawberries, filling sugar, cornstarch and lemon juice and zest. Set them aside to rest.</span></div>
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<span style="font-size: large;">4. Clean out the food processor and prepare the crumbs by combining the flour, sugar, ginger, salt and almond meal. Pulse the processor a few times to mix everything together. Cut the butter into chucks and add them to the flour mixture. Pulse the mixture a few times until you have crumbs around the size of large peas. </span></div>
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<span style="font-size: large;">5. Scoop half of the crumb mixture into a 9" pie plate and press it into the bottom and edges. (It is sticky, so a wadded paper fowl may help press it down without getting it all over your hands.) Add the strawberries and spread them evenly over the bottom. Sprinkle the remaining crumbs evenly over the pie. </span></div>
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<span style="font-size: large;">6. Bake for 35-40 minutes until the filling is oozing out and the top has golden brown bits. Allow the pie to cool for 2-3 hours before cutting. Serve with whipped cream or vanilla ice cream.</span><br />
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<span style="font-size: large;">*You can do this recipe by hand, but a food processor makes it faster. If you don't have one, just cut the strawberries by hand. Then mix together the dry ingredients in a small bowl and cut the butter into the mixture until you have crumbs.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Love, </span></div>
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<span style="font-size: large;"> Boulder Butter</span></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-42053005883684127452014-04-19T11:14:00.000-06:002018-01-14T12:28:55.213-07:00Imperfection & Not a Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> This week I had lofty goals of taking on the ultimate chocolate cake-buttermilk, sour cream, cocoa powder, both bitter and semi sweet chocolate were all invited. The truth is, the cake itself was phenomenal, and although the frosting was good, it was not "the ultimate chocolate frosting." </span><br />
<span style="font-size: large;"> However, that is not really the full reason I don't have a post for you today. It just so happens, I was short on time, and against all better judgment screaming in my head, I decided to rush through and assemble this cake while it still held a smidgen of heat. The cake however was not in the same rush. Nor was the frosting since I didn't give it enough time to chill out before proceeding.</span><br />
<span style="font-size: large;"> This moral of the story is, I created a cake that broke, caved in, and got droopy, melty frosting all over the place. It was totally not at all blog worthy; at least that is what I first thought. In some ways I was right, I am not going to share the recipe with you. However, I am sharing my baking disaster, because I think its important to remember it is better to still always enter the kitchen. </span><br />
<span style="font-size: large;"> I take this blog seriously and I put deadlines on myself. I wanted to get this post a post out to you! I wanted it to beautiful and spectacular for Easter. Really, I could have let all the components cool, gone to work, and dealt with the whole thing the next morning, still able to post on time.</span><br />
<span style="font-size: large;"> That all being said, it also reminded me that part of baking is imperfection and the aesthetics are far from being the part I value the most! Working for a bakery and blogging has made me more aware of these things and their importance in those settings, but in the past, I almost purely concentrated on taste and texture. For anyone baking at home, I think that is an totally OK thing to do!</span><br />
<span style="font-size: large;"> So why did I let this cake get to me so much now? Because sometimes, imperfection is scary. People don't want to cook or bake out of fear that they might mess up. However, it totally doesn't matter! Part of baking is that you will mess up sometimes! You will forget an ingredient or try to cream your butter to early, or your cake won't come out looking like the one in the cookbook. It is OK! </span><br />
<span style="font-size: large;"> It has been 24 hours since I made my "disaster" cake, and my roommate and I have eaten nearly half of it already! It is still delicious- so please never be afraid to enter the kitchen. Imperfection, mishaps, and total calamities (see <a href="http://boulderbutter.blogspot.com/2014/03/peanut-butter-cookies.html" target="_blank">peanut butter cookies</a>) are part of it. As my mom said after I texted her in a pouty mess, "You will rise like a Phoenix from the wreckage of the warm frosting." I promise you will. Back to the kitchen today for some Easter treats! More to come soon.</span><br />
<span style="font-size: large;"> Love,</span><br />
<span style="font-size: large;"> Boulder Butter</span><br />
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-24793736091235563582014-04-13T09:41:00.000-06:002014-04-13T10:52:43.661-06:00Whole Wheat Jam Sweet Rolls<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> Sometimes, all you need in life is a warm piece of bread, some butter spread generously on top, and a good slathering of jam. I mean, who argues with the smell of coffee and toast in the morning? If you start your day off with these in your kitchen, I positive it is going to be better.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span>And sometimes, you want freshly baked bread to start your day. I for
one, am never going to fault you for that. I have a particular weakness in my
heart for brioche, which is a French style bread, that is lightly sweetened,
heavily enriched with butter, and absolutely heavenly. If pastries were to meet
bread, start dating, get married, and birth a brilliant baby, I am pretty sure
it would be brioche. </span></div>
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<span class="Apple-style-span" style="font-size: large;"> This dough is very similar to a traditional brioche that is made in into a braid around Easter. It requires minimal kneading, are is pretty much just thrown in the bowl, stirred, rested, and given a little love; before long you will have a much more decadent tasting toast, butter and jam on your table. Because sometimes, that is the only type of bread that will suffice in the morning. Unlike normal toast, each individual roll has a gooey, soft center; and there is a center roll to the roll pan, and the center of the center roll, is pretty much the most coveted thing in the world. (At least in my world, and if that is the same in your world, there is a good chance we could be friends.) </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Finally, the thing that makes this so wonderfully easy, is that all that you have to do is brush them with melted butter and dollops of your favorite jam or fruit butter-mine was a delectable apple butter from a local creole restaurant I adore. This simple mixture is not only fuss-free, but also not overly sweet. I love, I mean, <i>love </i>pecan sticky buns and cinnamon rolls, but sometime they are too much in the morning. These gentle treats are simple, soft bread with the your favorite pantry staples, pulled warm out of the oven-perfectly simple.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><i>Lightly inspired by "Briochettes au ducle de leche" in <a href="http://www.amazon.com/The-Little-Paris-Kitchen-Classic/dp/1452113432" target="_blank">The Little Paris Kitchen</a> by Rachel Khoo</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><i>Make 6-7 medium sized rolls</i></span><br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-size: large;">5 TBSP unsalted butter</span><br />
<span class="Apple-style-span" style="font-size: large;">3 1/2 TBSP water</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP dry active yeast</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/4 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C whole wheat flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 pinch of salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1 egg, beaten</span><br />
<span class="Apple-style-span" style="font-size: large;">1 heaping TBSP sour cream</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">3 TBSP unsalted butter, melted</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C apple butter (or sub whatever jam or preserve you prefer on your toast!)</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Instructions:</span><br />
<span class="Apple-style-span" style="font-size: large;">1. Melt 5 TBSP butter, add it to lukewarm water, and stir in the yeast until it dissolves. </span><br />
<span class="Apple-style-span" style="font-size: large;">2. In a large bowl, mix together the flour, sugar and salt. Push the dry ingredients to the sides to create a well in the center. Add the yeast mixture, the egg, vanilla, and sour cream, and combine until you have a soft, sticky dough with no flour streak remaining.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. Cover the bowl with plastic wrap and allow it to sit for 2 hours in a warm place or overnight in your fridge until it has doubled in size.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. When ready, preheat oven to 350F. Butter and line a 8 or 9" cake round pan with parchment paper. </span><br />
<span class="Apple-style-span" style="font-size: large;">5.Turn out the dough onto a lightly floured surface, and knead the dough for 4 minutes. Next, roll it into a large rectangle and brush 3 TBSP melted butter over the entire surface. Dollop the apple butter around the surface of the dough and brush it around to cover the entire surface.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. With the long side facing you, roll the dough up into a log. Slice the rolls into even rounds (about 6 or 7). Place the rolls in the prepared pan with space in between them. Gently cover the pan with plastic wrap and allow it to rise in a warm place until they have doubled in size (about 45 minutes sitting on the preheating oven).</span><br />
<span class="Apple-style-span" style="font-size: large;">7. Bake for 25-30 minutes until the tops have become golden. Remove from the oven and allow the rolls to cool on a wire rack for 10 minutes before serving! Happy Breakfast.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Love,</span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;"> Boulder Butter</span></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-40352861442893155752014-04-08T15:20:00.000-06:002014-04-09T08:00:03.624-06:00Almond + Cinnamon Sour Cream Squares<br />
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<span class="Apple-style-span" style="font-size: large;"> This is something you make for a person you love. If you are nice enough to give it to someone, you know you love them because: 1) You are willing to part with it and lord knows you will not be willing to do that for anything less and 2) it calls for two and a half sticks of butter, and butter is a very precious commodity. Then you add sour cream in the mixture, and you know you really want to impress them!</span><br />
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<span class="Apple-style-span" style="font-size: large;"> The bottom cake is soft and slightly crumbly and kind of cakey, but really moist. The middle is gooey; like melt in your mouth goodness that simultaneously melds into the vanilla bottom. The top is sprinkled with cinnamon and sugar right before it bakes, and becomes a caramelized bite, and where it hits the edges becomes just slightly chewy.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> If I were not making this for someone I love, then I would be very tempted to stop writing this and go cut off all the edges of this cake and slowly savor my way around them. If you are like me, you may also struggle with that when you lift it out of the pan and have the cinnamon and almond scents filling your nose.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> You may also struggle not to just take a spoon right too it and burn your mouth when you pull in out of the oven. I did not do either of these things, but it was only by the greatest practices of self-restraint. I wish you luck.</span><br />
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<span class="Apple-style-span" style="font-size: large;">P.S. The person I gave them too described them as "the perfect meeting of coffee cake and cinnamon roll." I really like that :)</span><br />
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<i><span class="Apple-style-span" style="font-size: large;">Adapted from Smitten Kitchen's "Gooey Cinnamon Squares" in <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X" target="_blank">The Smitten Kitchen Cookbook</a></span></i><br />
<b><span class="Apple-style-span" style="font-size: large;">Cookie/Cake Base:</span></b><br />
<span class="Apple-style-span" style="font-size: large;">8 TBSP unsalted butter, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP cream of tartar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TSP baking soda</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP table salt</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 large egg, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C (generous) full-fat sour cream</span><br />
<b><span class="Apple-style-span" style="font-size: large;">Gooey Layer</span></b><br />
<span class="Apple-style-span" style="font-size: large;">1/4 light corn syrup (honey is fine too)</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C (generous) sour cream</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP almond extract</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;">12 TBSP butter, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt </span><br />
<span class="Apple-style-span" style="font-size: large;">1 large egg, room temp.</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/4 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;"><b>Topping</b>:</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TBSP sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">1. Preheat your oven to 350 F and butter and line a 9x13 pan with parchment paper. Allow 2 inches of excess parchment paper to go up the sides so you will be able to lift the bars out.</span><br />
<i><b><span class="Apple-style-span" style="font-size: large;">The Base</span></b></i><br />
<span class="Apple-style-span" style="font-size: large;">2. In the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the egg and beat until incorporated.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add them to the wet mixture in 2 additions and mix until combined.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. Pour the base into the prepared pan; spread it evenly over the pan using an offset spatula- the dough will be sticky. Set the pan aside.</span><br />
<b><i><span class="Apple-style-span" style="font-size: large;">The Goo</span></i></b><br />
<span class="Apple-style-span" style="font-size: large;">5. Whisk together the corn syrup, sour cream and extracts in a small bowl.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. Wipe down the bowl of the stand mixer, and beat together the butter and sugar. Add the salt and egg and beat until combined. </span><br />
<span class="Apple-style-span" style="font-size: large;">7. In a small bowl, whisk together the cinnamon and flour.</span><br />
<span class="Apple-style-span" style="font-size: large;">8. In alternating additions, starting and ending with the flour, add the sour cream and flour mixtures (flour, sour cream, flour, sour cream, flour). Mix until incorporated and scrape down the sides between the additions.</span><br />
<span class="Apple-style-span" style="font-size: large;">9. Dollop the cinnamon mixture over the cookie base and spread evenly.</span><br />
<b><i><span class="Apple-style-span" style="font-size: large;">The Top </span></i></b><br />
<span class="Apple-style-span" style="font-size: large;">10. Stir together the cinnamon and sugar in a small cup and sprinkle it over the top. It will look like a lot but it will cook and while baking-don't worry about it.</span><br />
<span class="Apple-style-span" style="font-size: large;">11. Bake for 25-30 minutes until the cookies have bronzed. Remove and all the cookies to full cool on a rack before removing. These will keep at room temperature for at least a week. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Love, </span><br />
<span class="Apple-style-span" style="font-size: large;"> Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-71234980353019682732014-04-04T10:54:00.000-06:002014-04-04T10:55:35.527-06:00Yeasted Chocolate Bread<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> Some of you know that I was misdiagnosed with Celiacs the week before I left for college. I moved out to Colorado (thankfully the land of people wanting to convert every recipe to gluten free) and started to re-learn food. There were weeks at the beginning I ate a lot of corn tortillas-some of those weeks were because I didn't exactly know everything I could eat, and some of those weeks were because I was to poor to afford ridiculously expensive gluten free bread.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> I was not much of a cook before this time, but due to a series of events in my life, I started to enter the kitchen more. Being gluten free was a big factor. I did not want to go the rest of my life without eating a delicious x, y, or z. (Let's be honest, most gluten free things at the store are less than stellar.) So my task began, and I simultaneously began my journey to trying to learn gluten free and high-altitude baking. In all honesty, it was fun and I'll probably share some of what I learned with you guys another time. However, this is my post in praise of gluten. After about 3 1/2 strict, no slip up, gluten free years, it was discovered that I did not have Celiacs. I went out for a sandwich with crusty, multigrain bread and an almond croissant, and nearly cried with happiness.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Getting to eat gluten again has been one of the most </span><span class="Apple-style-span" style="font-size: large;">wonderful discoveries of my life. I still eat things I had not had in years and it is so exciting. I will never, ever, take advantage of the ability to bake and taste test my gluten-filled things because its freaking awesome, and to be honest it gives you a lot more range. There are some things that just cannot be duplicated (phyllo dough, croissants, ect.) gluten free. Getting to eat it and bake with it is a blessing and not something I will ever take for granted.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> I have to tell you guys, two of my favorite things in the world are Bread and Beer. (Yes, capitalized because they are truly almighty food for me!) Yes, I know they make gluten free beer and bread, but it is just not the same. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> This bread is an ode of my appreciation to being free to be able to eat whatever I would like. It is yeasted, fluffy, and delicious. It is packed with an extremely rich chocolate flavor from Dutch processed cocoa powder, semisweet chocolate chips, and chopped bittersweet chocolate. It is sweet, and decadently creamy to the point where it is like you are almost eating warm ice cream because it seems to simply melt in your mouth. You can put a spot of butter on your piece, but seriously, even on its own-simple, sliced thick, warm out of the oven, this bread is heaven. The soft dough center is like a gentle chocolate pillow and the varieties of chocolate strewed within add a complexity and a serious depth of flavor. This is unlike any bread I have ever had, and it definitely deserves the title of an ode of my appreciation.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Adapted from <a href="http://www.amazon.com/gp/product/1579654584/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=bacinthedayba-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1579654584" target="_blank">"Back in the Day Bakery Cookbook"</a> by Cheryl and Griffith Day</span><br />
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<span class="Apple-style-span" style="font-size: large;"><i>Makes one 10x4 inch loaf (you can use a 9x5)</i></span><br />
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<span class="Apple-style-span" style="font-size: large;">2 1/2 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C Dutch-processed cocoa powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 C granulated sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/4 TSP active-dry yeast</span><br />
<span class="Apple-style-span" style="font-size: large;">1-11/4 C warm water</span><br />
<span class="Apple-style-span" style="font-size: large;">6 TBSP unsalted butter, cubed, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP fine salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C semisweet chips</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C chopped bittersweet chocolate</span><br />
<span class="Apple-style-span" style="font-size: large;">Granulated sugar for sprinkling</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TBSP whole milk </span><br />
<span class="Apple-style-span" style="font-size: large;">A dash of vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Ingredient notes: This loaf is absolutely lovely as is. However, if you wanted to mix it up some, I think the zest of an orange, a TBSP of a hazelnut or raspberry liqueur, a TSP of a fun extract or 1/2 C of nuts would all be wonderful!</span><br />
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<span class="Apple-style-span" style="font-size: large;">1. In the bowl of a stand mixer, fitted with a dough hook attachment, combine the flour, cocoa powder, 1/3 sugar, and yeast. Turn the mixer on low and slowly add in the water to the mixture. (Yours may only take the 1 C so start with that, at altitude it will likely take more. Add the last 1/4 C only if necessary and only as much as is needed to wet the flour mixture). Mix for 3 minutes. Turn off the mixer and allow the dough to rest for 20 minutes.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. After 20 minutes, add the cubed butter and salt and mix on medium speed until the dough comes together and the sides of the bowl are clean (about 5 minutes) and the dough has developed a sheen appearance. It is sticky and you may need to scrape off the sides once or twice to help it incorporate everything.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. Turn the speed back down to low and add the chocolate chips, kneading for 1-2 minutes until the chips are distributed. </span><br />
<span class="Apple-style-span" style="font-size: large;">4. Turn the dough out onto a floured surface, form it into a round loaf and place it into an mixing bowl coated in a vegetable or canola oil, seem side down. Cover with plastic wrap and allow it to rise in a warm spot for 1 1/2-2 hours, until it has doubled in size.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. Get out your loaf pan and sprinkle the bottom a small amount of granulated sugar. Next, turn the dough back out onto a floured surface and form in into an 8x6 loaf. With the long side towards you, roll it into a cylinder and place it into the loaf pan, seem side down. Loosely cover the pan loosely with plastic wrap and allow it to double in size again (about 1 1/2 hours). </span><br />
<span class="Apple-style-span" style="font-size: large;"> * I placed mine covered in the fridge over night for a slow rise. The next morning I took it out while the oven preheated and allowed it to rise for about 30-40 minutes at room temperature. This is a great option if you do not have time to do it all in one day or what the bread warm in the morning). </span><br />
<span class="Apple-style-span" style="font-size: large;">6. After about 1 hour into the second rise, position a rack in the middle of the oven and preheat it to 350F. After the dough has finished rising, remove the plastic wrap. Combine the milk and vanilla extract in a small bowl and stir together. Brush the vanilla milk over the bread and then sprinkle the top with a touch of granulated sugar. </span><br />
<span class="Apple-style-span" style="font-size: large;">7. Bake in the oven for 30-35 minutes and then allow the bread to cool on a rack for 30 minutes before inverting. Slice and enjoy some warm! It will last about 3 days, wrapped up. It makes great toast as well :)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Yay, Gluten! Yay, Bread!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Love,</span><br />
<span class="Apple-style-span" style="font-size: large;"> Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-31739127757035866842014-03-31T09:57:00.002-06:002014-03-31T09:57:56.717-06:00Apple Cake with Walnut Streusel Topping + Banana Chocolate Chip Cake with Streusel Topping<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I have posted a lot of cake-like things on the blog over time and to be honest guys, it is because I absolutely love to have tea cakes, frosted cakes, snacking cakes, cupcakes, muffins, (insert any cake substance here) around. I find them to be one of the most enjoyable treats and some of the most relaxing things for me to make. I enjoy the process and the end results. Teacakes can be a wonderful thing, but sometime they are so simple it seems like just a wah-wah type item. However, once you have a truly delicious base for your teacake, it will change your mind on that completely. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> This base is perfect! My favorite part is the really unique combination of dairy in it that produces the richest, creamiest and lightest of batters. It is to die for! Part buttermilk, stirred in and part whipped cream, folded in is apparently the key to blissful creaminess. Plus the cake is made with canola oil instead of butter so the creaminess from the whipping cream shines through since butter is not overpowering anything. It totally transformed my expectations of banana bread a few months ago and now I have adapted it to other flavors. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> It is delicious enough, that I trusted this simple apple cake to be a shine when I brought it in to a bakery I interviewed with last week. This is a position I have been thinking about all weekend because although I wanted it before I talked to one of the owners, the interview made me unbelievably excited for it. I am trusting this cake, and doing dances to the baking gods in hopeful wishing right now. Maybe if you make it and do a little dance next to your oven, it just might help my cause along the way!</span></div>
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<span class="Apple-style-span" style="font-size: large;"><i>Adapted from Shirley O. Corriher's Banana Bread in <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785" target="_blank">"BakeWise"</a></i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Makes one 9x5 or 10x4 loaf pan and 3 jumbo muffins or 6 standard muffins</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Notes: You can also use bananas and chocolate chips or nuts (2 C mashed bananas-about 5 medium +1 C chocolate chips/nuts). Just fold them in instead of the apples in step 4. I made a double batch here, which yielded two loaves and 6 jumbo muffins. I followed the same method until the add-ins. One was apple with walnut streusel and the other was banana chocolate chip with plain streusel. You can also wrap the muffins and slice the bread and wrap it tightly in plastic wrap and they will last wonderfully in the freezer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacyFAPmWcV-3P9vX9YihyphenhyphenIFJqwR4Lhdn9_v65VL7u2wku7yPGbdLGLfdgQQif_5OlGUtV4wQGZgm6oZ4IneXqY-FeOLtnAsrHfwVarQRukHpWckmlTsBJBCi08BmcF2O-csU5hyCQziUB/s1600/IMG_3851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacyFAPmWcV-3P9vX9YihyphenhyphenIFJqwR4Lhdn9_v65VL7u2wku7yPGbdLGLfdgQQif_5OlGUtV4wQGZgm6oZ4IneXqY-FeOLtnAsrHfwVarQRukHpWckmlTsBJBCi08BmcF2O-csU5hyCQziUB/s1600/IMG_3851.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVg7bLL960ABZOBMgt-8aqVIQ-wCBdLmlFN85vr8ZaEJWYYYYGvngIU2q6dPhuFcEB_WqJheafrtxDwIhBzryL-gFkMJj64i3MF_NtY3rRNbgDr-72tUHsrl997SdytUCn5XtiOcXILXbD/s1600/IMG_3854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVg7bLL960ABZOBMgt-8aqVIQ-wCBdLmlFN85vr8ZaEJWYYYYGvngIU2q6dPhuFcEB_WqJheafrtxDwIhBzryL-gFkMJj64i3MF_NtY3rRNbgDr-72tUHsrl997SdytUCn5XtiOcXILXbD/s1600/IMG_3854.JPG" height="137" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Cake</u></span></div>
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<span class="Apple-style-span" style="font-size: large;"></span></div>
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<span class="Apple-style-span" style="font-size: large;">1 3/4 C sifted all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 TSP baking powder-altitude (1 TSP at sea level)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 TSP baking soda</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 C sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C canola oil</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 TSP vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 large eggs</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C buttermilk</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 medium granny smith apples, </span><span class="Apple-style-span" style="font-size: large;">pealed and diced* (see notes)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 heavy cream</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Topping</u></span></div>
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<span class="Apple-style-span" style="font-size: large;"></span><br />
<div style="font-size: medium;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: large;">3/4 C walnuts</span></span></div>
<span class="Apple-style-span" style="font-size: large;">
<div style="font-size: medium;">
<span class="Apple-style-span" style="font-size: large;">1 TBSP butter</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C all-purpose flour</span></div>
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2 TBSP + 1TSP granulated sugar</div>
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3 TBSP brown sugar</div>
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1 TSP ground cinnamon</div>
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6 TBSP (3/4 stick) unsalted butter, softened</div>
</span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Cake</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat the oven to 350 F, and butter and flour your loaf pans and muffin tins.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Whisk together the flour, baking soda, powder, and salt in a medium bowl. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. In a larger bowl, mix together the oil and sugar until combined. Next mix in the extract, eggs, and buttermilk until everything is combined. </span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Add the dry ingredients to the wet and making large stirs, combine the two with as few strokes as possible. Once almost all of the flour is incorporated, fold in the apple pieces.</span></div>
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<span class="Apple-style-span" style="font-size: large;">5. In a small bowl, beat the whipping cream to medium-stiff peaks and then add a small amount to the batter and gentle fold that in using large sweeping motions around the edges. Add the rest of the whipped cream and repeat. Your goal it to keep the air in the whipped cream and not collapse it so gently folding it in is key. </span></div>
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<span class="Apple-style-span" style="font-size: large;">6. Divide the batter into the prepared pans and muffin tins.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Topping</u></span></div>
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<span class="Apple-style-span" style="font-size: large;">7. Toast the walnuts on a sheet tray at 350 for 3-5 minutes until you can smell the nutty-ness and they are just beginning to brown. Pull them from the oven, transfer them to a bowl and toss them with the 1/4 TSP salt and 1 TBSP butter. Set aside to cool.</span></div>
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<span class="Apple-style-span" style="font-size: large;">8. In a small bowl, whisk together the sugars, flour, and cinnamon. Using a pastry cutter, of your fingers incorporate the butter, until it is homogenous and crumbly. </span></div>
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<span class="Apple-style-span" style="font-size: large;">9. Sprinkle the streusel over the loaf and muffins, followed by the walnut pieces. </span></div>
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<span class="Apple-style-span" style="font-size: large;">10. Place the loaf and muffins in the oven and bake the muffins for 25-30 minutes, until an inserted skewer comes out clean (rotate half way through). Continue to bake the loaf for an additional 15-25 minutes until the skewer comes out clean (rotate when you pull the muffins).</span></div>
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<span class="Apple-style-span" style="font-size: large;">11. Allow both things to cool for about 20 minutes before inverting them! Enjoy.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Love,</span></div>
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<span class="Apple-style-span" style="font-size: large;">Boulder Butter</span></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-39034434143783499842014-03-23T15:14:00.000-06:002016-06-08T15:00:43.277-06:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR5IiMH0aUkl2jziCchRYu109ncthgw7g26ygE4S1m9iF4rXkF8VLeVTg80cOEqPfMlDJlaN7gwWWuivzRj_AVx5O5k4H0sfpcdBfjjyGi6ONQbth2tuzpTzwPGPk6CRnmnGGB-0fp9os/s1600/IMG_3843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR5IiMH0aUkl2jziCchRYu109ncthgw7g26ygE4S1m9iF4rXkF8VLeVTg80cOEqPfMlDJlaN7gwWWuivzRj_AVx5O5k4H0sfpcdBfjjyGi6ONQbth2tuzpTzwPGPk6CRnmnGGB-0fp9os/s1600/IMG_3843.JPG" width="640" /></a></div>
<span style="font-size: large;"> The creation of these cookies led to the most embarrassing baking-centered disaster I have ever had. That is not to say that if you make these cookies this will happen to you, because quite frankly, it could only happen to a person at their most illogical and flight-minded moment. Let us begin:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlmev5TVBYpxHdCvIoLSXCQ2f2tBrYiUlZSHu07AK8AWhrKhJW2C9LePG18BfU9yliOPbjEOuVkV4qumyQ-MPhN2ny0pi1fdj0-Vqv4r_e9rOhyfeujxpeQzsTg3RbyqbpoQmFAOMxsVr/s1600/IMG_3844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlmev5TVBYpxHdCvIoLSXCQ2f2tBrYiUlZSHu07AK8AWhrKhJW2C9LePG18BfU9yliOPbjEOuVkV4qumyQ-MPhN2ny0pi1fdj0-Vqv4r_e9rOhyfeujxpeQzsTg3RbyqbpoQmFAOMxsVr/s1600/IMG_3844.JPG" width="640" /></a></div>
<span style="font-size: large;"> The other day I had an hour and a half before work. I needed to cook and eat lunch, pack dinner, and bake cookies to photograph. I finished making lunch and simultaneously placed my cookies in the oven. I took off my mitt and went over to the table to eat. I thought something smelled off about my dish-was the mustard bad? Was the tofu funky? Finally, I realized the bottom edge of the oven mitt was touching the burner that had just been on and was still wicked hot. I examined the oven mitt that was pouring smoke, and I could see the embers in it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46fOxrSu8beaIlA8R4uXCn_mBGWHRFYWWKJuuVqnBkaKs1BKskyPc9_iBWVdPX2L9oPFdhCz6TBIdevSTMD5z1F-hQOijwj1QdiIBpcAs-3QZ-qhhWrKWrqU0-EmtTqzpAREcUlJD7YlP/s1600/IMG_3827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46fOxrSu8beaIlA8R4uXCn_mBGWHRFYWWKJuuVqnBkaKs1BKskyPc9_iBWVdPX2L9oPFdhCz6TBIdevSTMD5z1F-hQOijwj1QdiIBpcAs-3QZ-qhhWrKWrqU0-EmtTqzpAREcUlJD7YlP/s1600/IMG_3827.JPG" width="640" /></a></div>
<span style="font-size: large;"> I calmly went to the outside door of my building, held it open and proceeded to do the stupidest thing I could have. I tried to hit the mitt against the stone wall...swinging it back and forth in the sweet oxygen-fueling air that fires love so much. At this point, the back parking lot was <i>full</i> of smoke and the glove was obviously beginning to pick up speed in its disintegration. I realized my absent mindedness, folded up the glove so the hot part was on the bottom and stepped on the un-damaged area with my barefoot. The smoke was dissipating and I relaxed. However, I relaxed to the point that my arm let the building door gently close. No shoes, no phone, no key, I was locked out...meanwhile, the oven mitt was still burning away.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFwzYnQNJfAfeVXhv9F_TFDtuItiqw0kNXfDzaa3v6kkPbA-Fw_OVl6DFbTZhq-EFIECljGpRJAgQoXLH8uNyLXliCoxoZFuRuQgUaySGoqT8LDRmtAyRCKy7KmmISKudS2aSyTdbdfg5/s1600/IMG_3824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFwzYnQNJfAfeVXhv9F_TFDtuItiqw0kNXfDzaa3v6kkPbA-Fw_OVl6DFbTZhq-EFIECljGpRJAgQoXLH8uNyLXliCoxoZFuRuQgUaySGoqT8LDRmtAyRCKy7KmmISKudS2aSyTdbdfg5/s1600/IMG_3824.JPG" width="640" /></a></div>
<span style="font-size: large;"> The parking lot was empty so I decided to walk around to the front, carrying the burning mitt. Lucky for me, a police car happened to be sitting right on the side of the block. When I explained to him what had happened he looked down and just said, "Um, yeah, that oven mitt is still on fire, so I am going to need you to put that out..." When I responded that I didn't have shoes on and he got out to assist. </span><br />
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<span style="font-size: large;"> We went around the building and he tried to pick the lock. With no success, he had me bang on the front door, as he walked around and hit all the windows he could with his flashlight to try to get someone to answer. I knocked away with looming knowledge that I still had cookies in the oven and work in an hour.</span><br />
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<span style="font-size: large;"> We couldn't get anyone so he walked back down to the street and radioed in "...The party cannot gain entrance to the building..." Within four minutes though, I realized how dramatic he must have made the situation seem. A multitude of sirens were coming from all directions. No less than five fire trucks, three police expedition cars, and an ambulance rushed to the scene of me covering my face with my hands, simultaneously crying and laughing in embarrassment, barefoot in my sweatpants. Neighbors came out to see the spectacle and stare at me, while in the meantime I prayed no one tell them this was simply over peanut butter cookies.</span><br />
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<span style="font-size: large;"> The firefighters busted into the building, carrying their giant extinguishers and returned to the front door about a minute later to ask me to come with them. Upon entrance, they had pulled the cookie out of the oven and turned it off. Miraculously, they had not burned and still looked and smelled delectable. So, I did what any baker would do in this situation. "Oh my goodness, I am so sorry. I am so embarrassed. Oh my goodness...do you guys want cookies??"</span><br />
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<span style="font-size: large;"> One of the firefighters and I chatted about the use of Silpats and I highly recommended them for even browning and easy clean up while also continuing to apologize about every five words. After a few minutes, the men left, I finished my lunch, put in new cookies with no disaster or oven mitt involved. RIP Mitty, looks like its just me and kitchen towels for protections for now. You did me well, I am sorry I cannot say the same for you. </span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Adapted from Alice Medrich's "<a href="http://www.amazon.com/Crispy-Crunchy--Your-Mouth-Cookies-Medrich/dp/1579653979/ref=la_B001IQXROQ_1_2?s=books&ie=UTF8&qid=1395609020&sr=1-2" target="_blank">Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies</a><a href="http://www.amazon.com/Crispy-Crunchy--Your-Mouth-Cookies-Medrich/dp/1579653979/ref=la_B001IQXROQ_1_2?s=books&ie=UTF8&qid=1395609020&sr=1-2" target="_blank">"</a></span><br />
<br />
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">1 1/2 C all-purpose flour</span><br />
<span style="font-size: large;">1/2 TSP baking soda</span><br />
<span style="font-size: large;">3/4 fine sea salt</span><br />
<span style="font-size: large;">8 TBSP butter, unsalted, melted</span><br />
<span style="font-size: large;">1/4 C packed brown sugar</span><br />
<span style="font-size: large;">3/4 C granulated sugar</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">1 TSP vanilla extract</span><br />
<span style="font-size: large;">1 1/4 natural, salted peanut butter, smooth (stirred)</span><br />
<span style="font-size: large;">1/3-1/2 C roasted, salted peanuts </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Instructions:</span><br />
<span style="font-size: large;">1. Whisk together the flour, baking soda, and salt in a medium mixing bowl.</span><br />
<span style="font-size: large;">2. In a large mixing bowl, mix together the butter and sugars. </span><br />
<span style="font-size: large;">3. Add the egg, vanilla,and peanut butter and mix until incorporated. Add in the peanuts stir to incorporate.</span><br />
<span style="font-size: large;">4. Add the flour mixture to the wet-ingrediants and stir until no more flour streaks are visable. It is a thick dough.</span><br />
<span style="font-size: large;">5. Flatten into a disk, wrap tightly in plastic wrap and refridgerate for 2 hours to 3 days. </span><br />
<span style="font-size: large;">6. When you are ready, take out the dough to warm up for 15 minutes and preheat the oven to 350F. Then, scoop the dough into balls and flatten with your hand or the back of a glass.</span><br />
<span style="font-size: large;">7. Bake for 13-17 minutes (less if you want softer and chewier and longer if you want a bit more crumbly-they are good both ways but the lesser time was my favorite!)</span><br />
<span style="font-size: large;">Store in an airtight container for up to 2 weeks!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Love, </span><br />
<span style="font-size: large;">Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-1250155981714007092014-03-19T13:40:00.001-06:002016-06-08T15:04:27.927-06:00Spring Carrot Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> This Saturday I went to a yoga class at a local brewery. (Yes, take a moment to appreciate that I get to go to drop-in yoga classes at a brewery. Lord knows, I am grateful for them!) The instructor talked about following your intuition and the path of your heart, versus making a decision out of fear in the desire of "taking the safer path." Right now, I feel somewhat at a crossroads with life and not knowing exactly what my heart says versus what is the decision made from living in fear. Sometimes we get so muddled in our heads; it is hard to balance and remember what we even really want. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> It is times like this I turn to my mixing bowls. I start in the motions that I know. The motions that bring me peace. I mix my wet ingredients and my dry ingredients. I bring them together, get them in the oven and I wait until they begin to produce some new glorious smell in the kitchen. I think such a simple thing sometimes awakens my heart enough that I can hear it again and start to sort it all out. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> The simplicity of a cake is sometimes all you need to bring you to a more grounded place. Cake is nostalgic and I think carrot cake in particular has strong a resonance of comfort. This carrot cake does not venture to far off your traditional versions, but there are two things I particularly love about it.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> First, it is not a spice cake. It has cinnamon and it lets that speak, but it is not overwhelmed with it; nor is it packed with an elaborate spice blend found in so many carrot cakes. This is simply an extremely moist carrot cake with hints or warmth. I also love that is it is packed with tang and citrus throughout. There is an extremely subtle orange simple syrup, which would be impossible for the eater to pick out, but adds that extra oomph. The cranberries, tart and zingy, are a bright and chewy addition scattered throughout.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Sometimes, the best thing about cake is eating it with the people you love. You can spot a glimpse of my co-baker in the back :)</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> Finally, the lemon cream cheese frosting is made with lemon zest and juice. It delivers a sweet tang to the cake and creates an absolutely heavenly balance. Then the walnuts on the side add a creamy nuttiness. Their crunch and natural richness are a perfect compliment for the bright frosting. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Everyone has had carrot cake, and there are so many recipes for it. I can tell you though, particularly with spring abloom, this one is worth making. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
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<span class="Apple-style-span" style="font-size: large;">Adapted from the absolutely awesome, <a href="http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605" target="_blank">Joy the Baker's Cookbook</a> by Joy Wilson</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-size: large;"><b>Cake</b></span><br />
<span class="Apple-style-span" style="font-size: large;">3 1/3 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP baking powder (2 TSP at sea-level)</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP baking soda (1 TSP at sea-level)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TSP ground cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">3 large eggs+1 large egg yolk</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C granulated sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C + 2 TBSP packed brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 3/4 C canola oil</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C chunky (preferably homemade) applesauce</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP hazelnut extract (or 1 more TSP vanilla extract)</span><br />
<span class="Apple-style-span" style="font-size: large;">3 C grated carrots</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 C moist, dried cranberries </span><br />
<span class="Apple-style-span" style="font-size: large;"><b><br /></b></span>
<span class="Apple-style-span" style="font-size: large;">Instructions:</span><br />
<span class="Apple-style-span" style="font-size: large;">1. Place racks in the center of the oven and preheat it to 350 F. Grease, line with parchment, and flour 2, 9" round cake pans.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. In a large bowl, sift or whisk together the flour, baking soda and powder, salt, and cinnamon. </span><br />
<span class="Apple-style-span" style="font-size: large;">3. In a medium bowl, whisk together the sugars and eggs until fully incorporated. Next, carefully add in the oil and patiently mix it in until it has fully combined with the sugar and eggs. It will seem like a lot of oil, but don't worry, just keep stirring and it will all work out :) </span><br />
<span class="Apple-style-span" style="font-size: large;">4. Add the applesauce and extracts to the wet ingredients and mix until combined.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. Add the wet ingredients into the dry in one go and mix to incorporate but try to do it in as few strokes as possible. Stir around the edges and bottom and fold it for the most effective motion. </span><br />
<span class="Apple-style-span" style="font-size: large;">6. When it is almost fully mixed together, add the carrots and cranberries and finish folding together. </span><br />
<span class="Apple-style-span" style="font-size: large;">7. Divide the batter evenly between the pans and bake for 30-35 minutes until an inserted skewer comes out clean from the center.</span><br />
<span class="Apple-style-span" style="font-size: large;">8. Let the cakes cool for 15-20 minutes on a rack before inverting.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;"><b>Frosting</b></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">8 oz. cream cheese, softened</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">1/2 C (1 stick), unsalted butter, softened</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">Pinch of salt</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">2 C powdered sugar</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">2 TSP vanilla extract</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">2 TSP lemon zest</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">1 TBSP lemon juice</span></div>
<span class="Apple-style-span" style="font-size: large;">1 C chopped walnuts for garnish (optional)</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Using a hand mixer or a stand mixer with a paddle attachment:</span><br />
<span class="Apple-style-span" style="font-size: large;">Beat the cream cheese for one minute, until light and pliable. Scrape down the sides of the bowl.</span><br />
<span class="Apple-style-span" style="font-size: large;">Add the butter and beat for another one to two minutes until there are no clumps left and the two are fully incorporated.</span><br />
<span class="Apple-style-span" style="font-size: large;">Add the lemon juice, zest, powdered sugar, salt, and vanilla and beat on a low speed until everything is almost fully incorporated.</span><br />
<span class="Apple-style-span" style="font-size: large;">Scrape down the sides, and beat at medium speed until the mixture is smooth and all the powdered sugar has disappeared. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><i>Orange Flower Water Simple Syrup (optional)</i>: this will keep you cake moist for a longer time</span><br />
<span class="Apple-style-span" style="font-size: large;">Place 1 C water, 1 C sugar and 1.5 TSP in a medium sauce pan on medium heat and stir occasionally until the sugar has fully dissolved. Remove from heat and allow it to cool. (You could also use 1.5 TSP orange juice. It will be slightly different but if you wanted the oranginess. Also you can just make plain simple syrup and leave out the flavoring).</span><br />
<span class="Apple-style-span" style="font-size: large;">-You will have extra, you can half the recipe or just store in your fridge for any cakey goods you make soon. It lasts a good while. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Assembly: </span><br />
<span class="Apple-style-span" style="font-size: large;">Once the cake has completely cooled, place your first round down. Brush or drizzle on the simple syrup over the entire puck. Top with frosting and spread it evenly to the edges. </span><br />
<span class="Apple-style-span" style="font-size: large;">Repeat with the second layer, this time topping it with all of the frosting, spreading it evenly out to the edges and then carefully spread down and around the sides with an spatula. </span><br />
<span class="Apple-style-span" style="font-size: large;">Garnish the sides or top with nuts depending how you like it and how patient you want to be with trying to get nuts to evenly cover the sides.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsVfl2TtGq_vrHZhHl9ep98qHWooJFoSq-E2RcVBUMlQ6AO2YOBP8Ny6A_JGQTY-TXLQ3ksnIEgvDEDqDTohB0CMVrASCnv_RQuripA075_q6Jy50fvL7opsov4AL-2xA5Iagzna3FH1J/s1600/IMG_3781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsVfl2TtGq_vrHZhHl9ep98qHWooJFoSq-E2RcVBUMlQ6AO2YOBP8Ny6A_JGQTY-TXLQ3ksnIEgvDEDqDTohB0CMVrASCnv_RQuripA075_q6Jy50fvL7opsov4AL-2xA5Iagzna3FH1J/s1600/IMG_3781.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Serve immediately. This cake will last about 3-5 days in your fridge.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Love, </span><br />
<span class="Apple-style-span" style="font-size: large;">Boulder Butter</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-89154096776509075472014-03-15T17:00:00.000-06:002016-06-08T14:44:41.418-06:00Adulthood + A Hot Toddy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35KpGbNz40JBdclzmNMocM18Zml9ftQqOb_Jem-MgwMFE4IJdZRQRgbJtr8C2n6F3YVga9xoiDhXQ4XgEBmEwRFkx-9GdY5nVxQYEV53ZgYgDuRO-kt-Hfi4r0mVaF4uLyEQ8CD31IZui/s1600/IMG_1901.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35KpGbNz40JBdclzmNMocM18Zml9ftQqOb_Jem-MgwMFE4IJdZRQRgbJtr8C2n6F3YVga9xoiDhXQ4XgEBmEwRFkx-9GdY5nVxQYEV53ZgYgDuRO-kt-Hfi4r0mVaF4uLyEQ8CD31IZui/s1600/IMG_1901.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Mature, trendy, hip outing shot.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> This morning started off great. I had the day off from work; I woke up early, got out of bed, drank two glasses of water, and headed out the door for an early morning speed walk. Impressive, right? Oh wait, let me tell you why I was speed walking...it was to rush to this local bakery I have been wanting to try that only sells their sweet rolls on the weekends and is notorious for selling out early.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> The adventure got me thinking about feeling grown up though. I would never have done this sort of thing by myself when I was younger. I would have felt silly going to get a treat out without a friend by my side to justify it. Today, a peaceful time sitting in a cafe by the window, pondering my love for pecan sticky buns, sounded perfect. As odd as it might sound, I felt mature for doing what I wanted to do even though it was just me this morning. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Seriousy. That was my breakfest. All of it. </span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> So as I sat there, thinking about all the great adult-like decisions I have made recently, I basked in the responsible nature I developed over the last few months. At that moment, I could only help but to look down and laugh at myself. I had six crumpled, useless napkins in my lap and one that had fallen onto the floor. My fingers were covered in caramel messy goo that I kept licking off. I was slightly peeved when someone sat next to me on the bar stools, because I felt they were interrupting what was almost love making to this sticky bun. Not to mention, my face had a smudge of sticky cinnamon when I went to the bathroom. I frowned when I finished the last bite, both because I didn't want it to be over and my stomach hurt from eating the entire thing. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w3XyOWluNfkC3ozvjVEIU7o_iIJJUlp8DbkiMfi1fF4RxWhj8Zeg-ksaLQBCqVynlztlwZZvnxKjCoFGo8KKCbUYjS61hF3f8I_vKODN5VDqHYNmwsrJ7_-Or_jThfzgqM_kxIgVXkzp/s1600/IMG_1907.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w3XyOWluNfkC3ozvjVEIU7o_iIJJUlp8DbkiMfi1fF4RxWhj8Zeg-ksaLQBCqVynlztlwZZvnxKjCoFGo8KKCbUYjS61hF3f8I_vKODN5VDqHYNmwsrJ7_-Or_jThfzgqM_kxIgVXkzp/s1600/IMG_1907.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This is not all of the napkins though...not even close. </span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> The best part was I had the goofiest grin of accomplishment as I sat there eating and contemplating my maturity (until the momentary frown at the end). These are all things 5 year old would do when they make their own order and eat their entire, delicious breakfast. Maybe I am not so grown up after all. You know what though? I finished my taxes early, I make my bed every day, I cook myself pretty much all of my meals, I pay all my bills on time and I was only 3 months delayed on taking my car in for its check-up! So today, I have accepted not being a complete adult, and not being a complete five year old. I embrace being a somewhat mixture of the two and being so freaking happy about it.</span></div>
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<span class="Apple-style-span" style="font-size: large;"> Young people put so much pressure on themselves in college and post graduation. You must accomplish so much and be so presentable and so responsible and so perfect and so knowledgeable and yada, yada, yada. I'm realizing more and more the best part of life is having some of that yes, but also still being a kid. It is great not being totally grown up so I can freely call my mom crying because my car can't get unparalleled parked on the icy, slanted roads. Growing up is cool; learning to be an adult is I guess kind of cool, but in the end, I am not ready to give up childhood yet. So bring on the sticky buns! And the day I don't need a plethora of napkins covered in messiness and crumpled up, I will call my folks and tell them we can just be friends because I no longer need parents. (Don't worry, Mom and Dad, that will never happen.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tHwo_VGuuTT-LkEOLCEvbi_BRPbYJsbuteMNNytDnNtRoz0Amx-gpzv_VRgHEZcOdGvV0U8OE2X_YAn4L2H_KyIxKYbJIMNFmfYKQfH-MMEL1k2gjd5KVpDt6gXR4p1-3FMthOJUTGtT/s1600/IMG_3751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tHwo_VGuuTT-LkEOLCEvbi_BRPbYJsbuteMNNytDnNtRoz0Amx-gpzv_VRgHEZcOdGvV0U8OE2X_YAn4L2H_KyIxKYbJIMNFmfYKQfH-MMEL1k2gjd5KVpDt6gXR4p1-3FMthOJUTGtT/s1600/IMG_3751.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;">And here is my recipe for my new favorite hot toddy, because I am enough of an adult to have that.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Pick out your favoritist mug, put in a generous squeeze of honey and a peppermint tea bag, or loose peppermint tea in a steeper-thing (we're getting technical on this post). Brew some water, add it to the cup, and steep for 5 minutes. Stir. </span><br />
<span class="Apple-style-span" style="font-size: large;">Remove tea bag and add a shot of bourbon. Drizzle with a little more honey if you like honey (I do). </span><br />
<span class="Apple-style-span" style="font-size: large;">Sip sweet goodness and enjoy being a sort of adult-child, or wherever you are on that spectrum! </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Thanks for letting me indulge in thoughts today.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Love,</span><br />
<span class="Apple-style-span" style="font-size: large;">Boulder Butter</span></div>
Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-83284209570774584112014-03-12T13:20:00.001-06:002014-03-12T13:28:37.794-06:00Blackberry-Lavender Cobbler<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKXJBPKuLegp_mp6wQMWWcoYMNcircCDpsU95SdBcGG06xlC5BiFk2pa_9q_pv5RFjAu-AfbT7IY6UdvnDavMZ24tn8ztGTl0WtNPdzMq_61MtTq2kUcUAihS0elQ4n4yO-eERz8EiEFo/s1600/IMG_3732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKXJBPKuLegp_mp6wQMWWcoYMNcircCDpsU95SdBcGG06xlC5BiFk2pa_9q_pv5RFjAu-AfbT7IY6UdvnDavMZ24tn8ztGTl0WtNPdzMq_61MtTq2kUcUAihS0elQ4n4yO-eERz8EiEFo/s1600/IMG_3732.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"> The clock sprung forward and Monday night was a promise of a sweet, sweet spring and summer ahead in Denver. The sun was beaming and perfect for an early evening walk. The darkness did not come until later, and the night demanded cheesy grits with greens, a cold beer, and a nice warm cobbler. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Granted I had intended to make something completely different for my next post, but when I walked in the store that day and saw these juicy, beautiful blackberries sitting there, I knew it was time for a cobbler instead. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> The berries are mashed together with ground lavender leafs. The center is a gooey and sweet, but the lavender pushes through a strong floral flavor with the slightest bitter notes. Each bite makes me feel like I am sitting in the middle of a field in the summer with the sun beating down. The filling taste like the most wonderful flavors of the earth and it's abundance. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> There are many types of cobbler. This one, is what I have so eloquently named "a dumb cobbler" and it is the true type of my heart. The messy filling coupled with the caramelized, cakey surrounding screams sweet simplicity in a skillet. The buttermilk adds the quintessential southern tang; the molasses in the brown sugar creates an eye catching dark color and simultaneously chewy and crunchy texture on the outside that is divinity in cast iron. The inside is soft and comforting as it melds into one where it meets the berries.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Cobblers are a messy scoop of heaven. I love them hot out of the oven, scooped impatiently and topped with vanilla ice cream that melts down the sides. I love them equally for breakfast, reheated, with milk poured over them (cereal never stood a chance). I had <a href="http://boulderbutter.blogspot.com/2014/02/gingerbread-cake-with-cranberry-streusel.html" target="_blank">gingerbread</a> to get me through the winter, but now I have this. Welcome back, Spring, how I have missed you.</span></div>
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<span class="Apple-style-span" style="font-size: large;">**Notes: For the lavender you can use a mortar and pestle, a spice grinder, or if you have too, just run a knife through them to mince them for a bit. I use a 10" cast iron skillet for this recipe. If you do not have a cast iron skillet, in step two: instead prepare a 8x8 baking dish or 8-9" cake pan, and melt the butter in the microwave or in a separate sauce pan. </span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Inspired by Virginia Willis' "Meme's Blackberry Cobbler" in <a href="http://www.amazon.com/Bon-Appetit-Yall-Generations-Southern/dp/1580088538" target="_blank">Bon Appétit, Y'all</a>-this book is a recent, but total obsession of mine!</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C butter (1 stick), unsalted</span></div>
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<span class="Apple-style-span" style="font-size: large;">4 1/2 C fresh blackberries (I used 3, 6 oz. containers)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP dried lavender flowers, ground* see notes</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 C all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 C brown sugar + more for sprinkling </span></div>
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<span class="Apple-style-span" style="font-size: large;">1 TSP baking soda</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 TSP baking powder (at altitude) OR 1 TSP baking powder (sea level)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 generous pinch fine sea salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 C buttermilk</span></div>
<div>
<span class="Apple-style-span" style="font-size: large;">1/2 TSP vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP almond extract (or 1/2 more vanilla if you don't have this)</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<b><span class="Apple-style-span" style="font-size: large;">Instructions</span></b></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat your oven to 350 F.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Melt your butter in a large cast iron skillet and remove from heat. **See notes. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Add the blackberries and ground lavender to a large bowl and sprinkle with a small amount of sugar. Using a potato masher, forks, or pastry cutter, mash the berries so some of the juices have been released but there is still form in some of them.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Whisk together the flour, baking powder and salt. Next stir in the brown sugar, breaking up the majority of the clumps before continuing. </span></div>
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<span class="Apple-style-span" style="font-size: large;">5. Mix in the buttermilk, then the extracts and finally the butter until the batter is smooth. Pour the batter into the cast iron skillet. Add the mashed berry mixture to the center.</span></div>
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<span class="Apple-style-span" style="font-size: large;">6. Bake for 45-50 minutes. Remove and let it cool for 30 minutes before serving. Goes perfectly with ice cream or whipped cream-the lavender begs for one of those! Vanilla is perfect, and if you can find honey flavored I can only imagine it would be heavenly. </span><br />
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<span class="Apple-style-span" style="font-size: large;">The best part-since it is so PACKED with berries, it makes it really easy to eats huge spoonfuls of it. I love anything sweet I get to huge spoonfuls of! </span><br />
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<span class="Apple-style-span" style="font-size: large;">Love,</span><br />
<span class="Apple-style-span" style="font-size: large;">Boulder Butter</span> </div>
Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-53588088208533765782014-03-06T13:38:00.000-07:002014-03-06T13:38:03.948-07:00Shaker Lemon Pie<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I have heard of this pie for a long time, and have always wanted to try one. However, it is not common to walk into a pie shop and see this beauty shinning on the counter. Although it should be there-ready to turn into lemon goops of happiness on my spoon. Since that is the case, I decided with lemons in full seasonal swing, I would make this pie myself. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> The neat thing about this pie is that it uses the WHOLE lemon. Unlike another way to use whole lemons in tarts by pureeing in a food processor, in this pie the lemons are macerated as thin slices in sugar for a long time. Some of them dissolve almost completely and some remain in full rings; this creates an experience of texture as you dig into the pie. The top rings candy and form these chewy delicious bits, the inside melts together to a sweet lemon custardy-curd like filling and the piecrust creates the perfect flakey vehicle of balance. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> This pie is what I dream my breakfast could be every day. Sub flaky piecrust for toast and lather on lots and lots both of lemon curd AND lemon marmalade. Sub in ice cream or whipped cream for your yogurt. I will be sad to return to my toast when it is all gone...and I love toast.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">1 9" single pie crust</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">4 small or 2 large lemons</span><br />
<span class="Apple-style-span" style="font-size: large;">1 3/4 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">4 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">4 TBSP melted butter</span><br />
<span class="Apple-style-span" style="font-size: large;">3 TBSP flour</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<b><span class="Apple-style-span" style="font-size: large;">Instructions:</span></b><br />
<span class="Apple-style-span" style="font-size: large;">1. Wash and dry the lemons thoroughly. Zest them and place the zest and sugar into a large (non metal) bowl. Slice the lemons very thinly by hand or using a mandoline and remove the seeds.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. Bring some water to a boil, then add the lemons for one minute, then quickly remove and add them to ice water to quickly cool for 1 minute. Strain them lemons to remove most of the excess liquid. Add the lemons to sugar and zest and stir to combine. Let them sit at room temperature for 6 hours (the will form a thickened, syrupy lemon sugar mixture during this time. </span><br />
<span class="Apple-style-span" style="font-size: large;">3. When the lemons are ready to go, preheat the oven to 425F, roll out and prepare your crust, place it in the pan and put it in the fridge while you finish preparing the filling. </span><br />
<span class="Apple-style-span" style="font-size: large;">4. In a separate bowl, whisk the egg until frothy. Add the butter and flour and mix to combine. Finally stir that into the lemon mixture. </span><br />
<span class="Apple-style-span" style="font-size: large;">5. Pour the filling into the piecrust and bake for 30 minutes at 425F, then turn down the heat to 350F and bake for 15-25 more minutes until the filling is set. Remove and let the pie cool for at least 30 minutes before serving. </span><br />
<span class="Apple-style-span" style="font-size: large;">*It is fine and good warm, and you will not be able to resist its smell, but believe me enjoy it warm, then store it in your fridge and wait for the true treat to come once it is cold the next morning! Or if your ridiculously patient, you can wait to cut into it until then...I definitely was not.</span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-14789224652636043062014-02-27T12:04:00.001-07:002014-02-27T12:04:13.916-07:00Bourbon Caramel Brownies <div>
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<span class="Apple-style-span" style="font-size: large;"> I already went on a pretty long rampage in my <a href="http://boulderbutter.blogspot.com/2014/02/chili-lime-white-chocolate-macadamia.html" target="_blank">last post</a> about my sudden desires for bars, particularly brownies. Although I got slightly sidetracked by some totally worth it blondies, I had to return to my original intentions. I will not talk to much in this post, because I realized as I cut these in squares a few hours ago just how tantalizingly sexy a brownie can be. So I think instead, I will just let the photos help you ponder what I mean by that...</span><br />
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<span class="Apple-style-span" style="font-size: large;">Maybe it is the smell of butter, burnt sugar and bourbon that fills your kitchen as they bake.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Maybe it is the thick, dark chocolaty color they contain.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Maybe it is their fudgy, sticky quality.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Or just maybe it is the crunchy, sweet and salty notes the walnuts add from candying in the caramel.</span><br />
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<span class="Apple-style-span" style="font-size: large;">I don't know what it is exactly, but these are sexy brownies.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Notes: If you don't want to use bourbon, substitute 1/4 C heavy cream for the bourbon. However, since the bourbon is balanced with the butter, it is not too strong and rather takes on a buttery caramel flavor with notes of bourbon. It is not overwhelming. For cocoa powder I did a mix of 3/4 C natural (un-alkalized) and 2 TBSP super alkalized (called <a href="http://www.savoryspiceshop.com/spices/cocoablk.html" target="_blank">Black Onyx from Savory Spice Shop</a> in Denver). The cocoa powder is flexible though, so you can use all Dutch processed, all natural, or some combo of the too if you would like. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Brownie base is from Alice Medrich's <a href="http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607/ref=sr_1_8?s=books&ie=UTF8&qid=1393271018&sr=1-8&keywords=bittersweet" target="_blank">BitterSweet</a>, "Best Cocoa Brownies." Found on <a href="http://www.epicurious.com/recipes/food/views/Best-Cocoa-Brownies-108346" target="_blank">Epicurious</a>. </span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Caramel/Topping:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 TBSP water</span></div>
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<span class="Apple-style-span" style="font-size: large;">4 TBSP unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 C bourbon* (see notes)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C Walnuts </span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Brownies:</span></div>
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<span class="Apple-style-span" style="font-size: large;">10 TBSP unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/4 C sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 C + 2 TBSP cocoa powder* see notes</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP vanilla extract </span></div>
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<span class="Apple-style-span" style="font-size: large;">2 cold eggs</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">For the caramel:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1. In a small saucepan, combine the sugar and water, turn onto medium heat and allow the sugar to liquefy and brown to a copper color (for more caramel making details go to <a href="http://boulderbutter.blogspot.com/2013/09/bananas-foster-cake.html" target="_blank">Bananas Foster Cake</a>)</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Remove the pan from the heat, stir in 4 TBSP of diced butter, until it melts. Next add the 1/4 C of bourbon and salt, continue to stir, and then return the pan to heat. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. The mixture will seize into a ball. Continue to stir until the clumps have undone them selves and the caramel has darkened just a smidge. </span></div>
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<span class="Apple-style-span" style="font-size: large;">4.Pour the caramel onto a silicon mat or piece of parchment paper over a plate and place it in the freezer to harden.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-size: large;">For the Brownies:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat the oven to 325F and line with aluminum and grease an 8x8 pan. </span></div>
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<span class="Apple-style-span" style="font-size: large;">2. In a heatproof bowl, combine the butter, sugar, cocoa powder and salt. Place the bowl over a small saucepan with an inch of simmering water. Stir the mixture periodically until the butter has melted and the ingredients have mixed together.</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Remove the cocoa mixture from heat and let it cool. </span></div>
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<span class="Apple-style-span" style="font-size: large;">4. When it is warm (no longer hot), stir in the vanilla extract, followed by the eggs, one at a time they have completely combined. Add in the flour and stir until that is completely combined as well.</span></div>
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<span class="Apple-style-span" style="font-size: large;">5. Transfer the batter into the prepared pan.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Assembly:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Remove the caramel from the freezer and cut it into small squares. Remove the squares and scatter them over the top of the brownies.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Chop the nuts into smallish pieces and scatter them on top of the caramel.</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Bake in the oven at 325 for 25-30 minutes until the brownies have cooked through (you can use a knife to check). The caramel on top will look melted and soft, so look past that. It will harden as it cools.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Allow to cool in the pan for 20-30 minutes before removing. Allow to cool for 10 more minutes before slicing. They are delicious served with a glass of milk or vanilla ice cream :)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Love,</span></div>
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<span class="Apple-style-span" style="font-size: large;"> Boulder Butter</span></div>
Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-13990196531030222332014-02-23T14:35:00.001-07:002014-02-23T14:59:25.946-07:00Chili Lime + White Chocolate Macadamia Bars<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I have been thinking about bars a lot recently. No, not like pull up bars, nor the bars at the trendy ballet classes, or even the bars that fill you with beer and margaritas. I mean, I have been on a complete cake fixation for months, and then about two weeks ago, it hit me- I wanted my dessert to be in bar form. Particularly, brownies were becoming an obsessive thought. How to make the perfect fudgy brownie? I researched and read up on the science of brownies from the classic sources of chocolate knowledge. It was settled; I would go home one night and make a big batch of brownies, open a red wine and relax. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> I had the chocolate in hand, walked into the kitchen and all of a sudden, I remembered a recipe I had promised to come months ago when my step-mom bought me a bag of macadamia nuts. I had white chocolate. The wheels started to turn. I no longer wanted brownies; I wanted white chocolate macadamia nut bars. I put away the semi-sweet and replaced it with a bag of white. The ideas started to flow...about an hour later, out came these.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> I disregarded all my thoughts of brownies the moment the chili and sugar coated the macadamias and wafted up at me. By the time they came out of the oven, all I wanted was the rich, buttery squares in front of me. The macadamias are toasted in butter, sugar, and chili and achieve a rich creaminess of their own. They provided the perfect amount of buttery crunch, with tingles of chili in every bite. Occasionally, you get a stronger chili-punched mouthful, but its softened and sweetened by the white chocolate melted throughout. The small chips allow the flavor of white chocolate to never overpower, but only hold in check all the strong flavors vying for your attention. Balancing the bar with their unique sweetness.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> The lime adds a bright fun flavor with the same sensation of the chili-prevalent in every, bite but with strong burst hidden throughout. The chili and lime create a competing warm and cool liveliness on your tongue, dancing around in the sweet, the butter, and the hints of salt. Although this is technically a Blondie, the browned butter yields a dark colored bar. It ups the creaminess significantly and adds a nutty richness. I mean honestly, it does what browned butter does best-just makes everything so much freaking better. These are not as chewy as a traditional Blondie, but they are not at all cakey. Instead they mirror their cousin, the cookie, more than I realized was even possible in a bar. I did not realize what that could be until I made these. They are delightful-so delightful and addictive, I made them twice in four days. I admit to that proudly. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Inspired by the <a href="http://www.amazon.com/Beekman-1802-Heirloom-Dessert-Cookbook/dp/1609615735" target="_blank">Beekman 1802 Heirloom Dessert Cookbook's </a>"White Chocolate Macademia Nut Blondies" </span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
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<span class="Apple-style-span" style="font-size: large;">1 C flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP baking soda </span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C (1 stick) butter + 1 TBSP</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 egg</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 C brown sugar </span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 C macadamia nuts </span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 C white chocolate chips (mini are great)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 TSP sugar (or brown sugar)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP chili powder*</span></div>
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<span class="Apple-style-span" style="font-size: large;">Zest of one lime </span><br />
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<span class="Apple-style-span" style="font-size: large;">*You can use 1 TSP to 2 TSP depending on your palate preferences and the freshness of your chili powder. If it is brand new, then go lighter, if it is older, you can use the larger amount. </span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;">1. Preheat the oven to 350 F and prepare and 8x8 pan by lining it with aluminum foil and oiling it. </span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Place the macadamia nuts, chili powder, 1 TSP white sugar, and 1 TBSP butter in a pan, until the butter is melted, the nuts are toasted and the sugar and chili powder caramelize and coat the nuts. The mixture will be fragrant of sweet chili.</span></div>
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<span class="Apple-style-span" style="font-size: large;">3. Remove from the pan and place in a separate bowl to cool. </span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Wipe out the pan and return it to medium heat on the stove. Add the stick of butter and melt then cook over medium heat until foam forms, goes away and the butter browns to a nutty color and aroma. Pull immediately, move it into another bowl and whisk to cool it quickly and prevent from further cooking. </span><br />
<span class="Apple-style-span" style="font-size: large;">5. In a separate bowl, whisk together the flour, baking soda, and salt.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. Add the brown sugar to the butter and mix until combined.</span><br />
<span class="Apple-style-span" style="font-size: large;">7. Gently mix together one egg to break the yolk and then stir it into the butter and sugar. Be careful not to over mix here as these bars are prone to a lot of air and you want to avoid creating a meringue effect with an over beaten egg. </span><br />
<span class="Apple-style-span" style="font-size: large;">8. Stir in the flour mixture, followed by the nuts, white chocolate, and lime zest. The batter will be dark from the brown butter and a thick, sticky mass.</span><br />
<span class="Apple-style-span" style="font-size: large;">9. Dump the dough into the pan and spread it out with your fingers to an even top. </span><br />
<span class="Apple-style-span" style="font-size: large;">10. Bake for 25 minutes, remove from the oven and allow cooling for 10 minutes before taking the bars out of the pan. Allow cooling for 10 more minutes, then cut into squares using a sharp knife or pastry cutter.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Love,</span></div>
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<span class="Apple-style-span" style="font-size: large;"> Boulder Butter </span></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-50899836808026458102014-02-16T22:23:00.001-07:002014-02-17T09:33:00.425-07:00Citrus Baked French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiIltwjz-WO68lNLlJYELTWzTJTvnpDSFzCDyv8hOOFFEoXyospHyVhRAv8SEhdV39kKDfJ_iFjXN1BIF-vDym-UlXXk8i2ZItkWVDuY285eJoniD5iosjIV06oazJTc7d_IQeCgZcJRp/s1600/IMG_3500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiIltwjz-WO68lNLlJYELTWzTJTvnpDSFzCDyv8hOOFFEoXyospHyVhRAv8SEhdV39kKDfJ_iFjXN1BIF-vDym-UlXXk8i2ZItkWVDuY285eJoniD5iosjIV06oazJTc7d_IQeCgZcJRp/s1600/IMG_3500.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;"> I must let you guys know the most important fact about this before I go any further: it is the most ridiculously simple, sweet breakfast, which yields irresistible results. You can throw it together in minutes the night before, get up on a lazy morning and put it in the oven for 30 minutes. Sip on your coffee and relax, then voila yourself and others will beam with happiness. </span><br />
<span class="Apple-style-span" style="font-size: large;"> French toast already has a simplicity appeal. However, this kicks it up a notch to essentially all hands off in the morning with still getting to eat an epic breakfast. Isn't that just so awesome? </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ILQyDvwKAAu2A7rn4LfzaF2aS-uHr5fjM7yfOIjLElEe1Js93OpFNwDf5kIUwBn9MSj9KF4KaCBlKfWPxXaXwGOw1HR-JgDrWIDhCbnJrQz-wqRanfIzhuMLRE5CDyk37jII1VsTNhO/s1600/IMG_3512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-ILQyDvwKAAu2A7rn4LfzaF2aS-uHr5fjM7yfOIjLElEe1Js93OpFNwDf5kIUwBn9MSj9KF4KaCBlKfWPxXaXwGOw1HR-JgDrWIDhCbnJrQz-wqRanfIzhuMLRE5CDyk37jII1VsTNhO/s1600/IMG_3512.JPG" height="426" width="640" /></a></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> It was particularly perfect for my purposes of a brunch potluck on Sunday. The night before, my roommate and I went out to a concert that we had been long awaiting. Around 8 o'clock, I took the whole 10 minutes this requires to put it together, placed it lovingly in my fridge, and prepared to dance the night away. </span></div>
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<span class="Apple-style-span" style="font-size: large;"> After a luxurious sleep-in sesh the next morning, I woke up, took it out of the fridge, preheated the oven, and popped it in. I walked away and got ready for company-you might be able to hear my sigh of relaxation right now. Thirty minutes later, I was meet with puffy topped, golden brown, custardy, warm, blissful French toast and the guests began to arrive. My friend was kind enough to bring a whiskey and cayenne maple syrup that make the custardy texture and bright citrus flavors simply sing with happiness in my mouth. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> For brunch party folks or those simply wanting a mouth-watering, smell-wafting dish in their house on a lazy Sunday morning, I cannot emphasize enough how much this is for you. A lot of baked French toasts call for much more of everything: more eggs, both milk and cream, more this, more that. I can fully attest it is not necessary for the texture you seek. You only need the basic things you probably already have on hand to create a whimsical weekend morning of French toast, coffee, and appreciation of the finer things in life. </span><br />
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>:</span><br />
<span class="Apple-style-span" style="font-size: large;">1 loaf challah (nothing fancy needed)</span><br />
<span class="Apple-style-span" style="font-size: large;">3 c whole of 2% milk </span><br />
<span class="Apple-style-span" style="font-size: large;">3 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">3 TBSP butter</span><br />
<span class="Apple-style-span" style="font-size: large;">3 TBSP brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">Dash of nutmeg</span><br />
<span class="Apple-style-span" style="font-size: large;">Zest of 1 orange and 1 lemon</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;">1. The day before, slice the challah in 3/4-1" slices. Lay it out and let it sit on your counter for the day, flipping over when you happen to be in the kitchen (no worries if you're not around though).</span><br />
<span class="Apple-style-span" style="font-size: large;">2. At night, arrange the slices in a 9x13 baking dish in two layers. Sprinkle half the zest on the first layer, lay down the second, and sprinkle the rest on top. </span><br />
<span class="Apple-style-span" style="font-size: large;">3. In a bowl, melt the butter, let it cool for a few minutes. Next, whisk in the milk, eggs, brown sugar, salt, cinnamon and nutmeg. </span><br />
<span class="Apple-style-span" style="font-size: large;">4. Pour the mixture over the bread, cover, and place in the fridge over night. </span><br />
<span class="Apple-style-span" style="font-size: large;">5. The next morning, take the French toast out, uncover and let it sit out while the oven preheats to 350F. Bake for 30 minutes until the top is lightly golden and puffed up. Remove, cool for 5 minutes and serve with butter and maple syrup. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
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<div style="font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">For the Whiskey Maple Syrup:</span></div>
<div style="font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;">Melt 4 TBSP of butter in a sauce pan over low heat. Next add in 2 C pure maple syrup, 1/4 TSP cayenne, a dash of cinnamon and nutmeg, 1/4 C+ 1 TBSP whiskey, and stir until the ingredients have mixed together evenly. Remove from heat, allow the syrup to cool, and transfer into a glass serving bottle. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">This could be you. </span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Love,</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">Boulder Butter</span><span class="Apple-style-span" style="font-size: large;"> </span></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-69034136965445840412014-02-06T14:27:00.001-07:002015-03-01T08:37:21.197-07:00Gingerbread Cake with Cranberry Streusel<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> So it may seem I once again disappeared between posts for a while, but I can assure you this recipe is worth the wait. Last week, I tested a new baking book's banana muffins, not intending to blog them since it was my first time using that source. They were brilliant: little nuanced additions and techniques created the most decadently creamy and moist banana bread I've ever had. Alas, I had no photos, so I could not share them. (Not to fret, that recipe will come.) Then three days of dedicated banana muffin eating passed by and I reentered the kitchen with a new baking project. I prepared a post, took photos and was excited to share, only to find out in the end, my peanut butter ice cream was a disaster I could bare pretend worth sharing. So finally, at the start of a bitterly cold week in Colorado, I made the ideal winter snacking cake-and it is absolutely worth sharing.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> It is a deep ginger bread cake, with robust dark molasses, which needlessly to say, pairs well with the heavy ginger spices. Other notes of cinnamon, nutmeg, and clove dance around to add complimentary warmth. The molasses is met with equal parts honey that brings of a more floral sweetness to the cake, particularly around the edges where the heat directly caramelizes it. However, it is the most subtle difference which will enhance the cakes tons, but be the ingredient that people cannot figure out what is slightly different. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Then comes my favorite part: the topping. The cake is covered with a crunchy, light streusel. It forms crunchy bites of sweetness sprinkled all over. Next to the natural bitterness of molasses and ginger, it could not be a more perfect compliment. I know if most people add dried fruit to gingerbread, the go with candied ginger, but I am telling you, cranberries will quickly change your mind. They are equally warm in profile to the cake base, enhancing its natural and desirable qualities. They then give a sticky, soft contrast to the crunchy streusel and tartness to the sweet. The bottom is warm and happy and the top is to die for. Digging your fork through them both and getting a thick bite is just what you should do to survive this horrendous cold. Serve it with tea and you are in business. </span><br />
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<i><span class="Apple-style-span" style="font-size: large;">Cake portion adapted from Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker</span></i><br />
<i><span class="Apple-style-span" style="font-size: large;"><br /></span></i>
<span class="Apple-style-span" style="font-size: large;"><i><b>**This cake is very specific to high altitude adjustments. You can use the streusel topping anywhere, but if you are not at altitude, please read the changes at the bottom of the page. Then follow the normal instructions starting at #7. </b></i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i><b><br /></b></i></span>
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;">Cake: </span><br />
<span class="Apple-style-span" style="font-size: large;">2 1/2 C all-purpose flour, sifted</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP baking soda</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP nutmeg</span><br />
<span class="Apple-style-span" style="font-size: large;">1/8 TSP clove</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP ginger</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C (1 stick) butter, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">2 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 C+ 1 TBSP dark molasses</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 C + 1 TBSP honey</span><br />
<span class="Apple-style-span" style="font-size: large;">2/3 C boiling water</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Topping: </span><br />
<span class="Apple-style-span" style="font-size: large;">3 TBSP cold butter</span><br />
<span class="Apple-style-span" style="font-size: large;">3 TBSP flour</span><br />
<span class="Apple-style-span" style="font-size: large;">6 TBSP sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">1/3 C dried cranberries</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Instructions: </span><br />
<span class="Apple-style-span" style="font-size: large;">1. Grease and line a 9" round baking pan. Preheat the oven to 350F</span><br />
<span class="Apple-style-span" style="font-size: large;">2. In a medium bowl, whisk together the flour, soda, salt, cinnamon, nutmeg, clove and ginger. Set aside.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. In a large bowl, using a hand mixer, cream together the butter and sugar until light and fluffy. </span><br />
<span class="Apple-style-span" style="font-size: large;">4. Add the eggs, one at a time, then beat for another 30 seconds on high, until light and fluffy.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. Add in the molasses and honey, then beat until fully incorporated. </span><br />
<span class="Apple-style-span" style="font-size: large;">6. Switch to a spatula. In 3 additions of flour mixture and 2 additions of boiling water, add the two alternating (starting and ending with the flour) to the liquids. Mix in the ingredients until fully combined, mixing and scraping down the sides between each addition.</span><br />
<span class="Apple-style-span" style="font-size: large;">7. Pour the batter into the prepared baking dish, even out the top and set it aside.</span><br />
<span class="Apple-style-span" style="font-size: large;">8. In a small bowl, cut together the butter, flour, sugar, and cinnamon until they have broken into large pea sized clumps.</span><br />
<span class="Apple-style-span" style="font-size: large;">9. Sprinkle the streusel evenly over top, then sprinkle the cranberries on top as well. </span><br />
<span class="Apple-style-span" style="font-size: large;">10. Bake for 40-50 minutes, removing when an inserted knife or toothpick comes out clean of the middle.</span><br />
<span class="Apple-style-span" style="font-size: large;">11. Let the cake cool for 10 minutes, then invert the cake to remove it from the pan and turn over once more to serve streusel side up. </span><br />
<span class="Apple-style-span" style="font-size: large;">The cake is best warm and would be heavenly with a dollop of whipped cream (then again most things would be heavenly with a dollop of whipped cream.)</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">**For those not at altitude (changes are italicized):</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C Butter</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C Sugar</span><br />
<span class="Apple-style-span" style="font-size: large;"><i>1 Egg</i></span><br />
<span class="Apple-style-span" style="font-size: large;">2 1/2 C AP flour (sifted)</span><br />
<span class="Apple-style-span" style="font-size: large;"><i>1 1/2 TSP baking soda</i></span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP ginger</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP each cinnamon and nutmeg</span><br />
<span class="Apple-style-span" style="font-size: large;">1/8 TSP clove</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;"><i>1/2 C dark molasses</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>1/2 C honey</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i>1 C boiling water</i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i><br /></i></span>
<span class="Apple-style-span" style="font-size: large;">1. Melt the butter and allow to cool.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. Beat together the egg and sugar.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. Stir in the butter to the eggs and sugar.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. In a separate bowl sift all the dry ingredients together.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. In another bowl, combine the molasses, honey and water.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. Add the dry mixture and wet mixtures alternating as described in step 6 above. </span><br />
<span class="Apple-style-span" style="font-size: large;"> Continue with the recipe as normal from here. </span><br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-64331071855092506452014-01-23T13:47:00.001-07:002015-03-01T08:37:02.457-07:00Pear Sour Cream Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I mentioned in my last post one of my favorite treats over the holidays was an old fashioned apple cake, and although I promise to share that some time, I wanted to try something new and make sure to use some pears in my baking during their months of glory. I pondered an upside-down cake, or a crisp, but I had some sour cream left over from the </span><span class="Apple-style-span" style="font-size: large;"><a href="http://boulderbutter.blogspot.com/2014/01/german-chocolate-cake.html" target="_blank">German Chocolate Cake</a></span><span class="Apple-style-span" style="font-size: large;"> and if I am lucky enough to have that around the house it is hard for me to not jump all over making an old fashioned coffee cake.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> I truly love coffee cake. I think it is one of the most wonderfully diverse baked goods in terms of the fact you can eat it for breakfast with your coffee and sit there in wide-eyed happiness that this is how you get to start your morning. If your like me and prefer savory breakfasts, it is the ideal afternoon snack to hold you over and enjoy with (pardon my cliché ) a spot of tea. I dare say its even quite acceptable as an after dinner treat for the gentle soul who still wants cakes but does not care for a thick dose of frosting that particular night. Yes, coffee cake is suitable for everyone's sweet tooth needs.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Then you cross the bridge of styles of coffee cake: there is yeasted, filled, sour cream, in a Bundt pan, in a square pan covered with large crumbles, with or without fruit, nuts, spices, icing etc. The coffee cake can be adapted to the eaters taste preference, and what time they prefer to eat it.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Excuse my rambles about the complexity of the humble coffee cake, but perhaps next time you eat one, you will now ponder just how wonderful and what a thoughtful treat it is from the person who shared it with you. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> This cake in particular is one of the most absolutely moist cakes I have ever made. Period- I am not exaggerating. It was so flipping moist and enveloped in a caramelized outer shell that had a wonderfully deep flavor and contrasted so beautifully with the soft, rich, moist, moist, MOIST inside. My mouth it watering just thinking about it. Now, I did not finish the cake the first day and I have enjoyed it every time I have eaten it, but I cannot stress to you enough the importance of trying this cake a few hours out of the oven. It is a true treat to indulge in and completely necessary. As for the rest of the cake, it has a deep cinnamon flavor that warms you through and through. It has chunks of pear that act as naturally sweet, soft spots almost as if you had used pear butter to spread over the cake. These compliment perfectly the flavors of vanilla, sour cream, and butteriness that are so pronounced in the cake. Finally, the streusel has a heavenly buttery, caramelized pecan flavor, with the lightest touch of salt to balance and enhance the sweet. Where it touches the edges of the pan it turns into bits of joy that resemble a praline. However it does not end there, and adds great richness swirled through the cake. I know this a long post, but I felt in necessary you understand how grateful I am for such a simple baked good, and how strongly I feel you should all make this at home to share with your loved ones as well. </span><br />
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span></div>
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<span class="Apple-style-span" style="font-size: large;">For the Streusel:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 C packed light brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 C all purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 TSP fine salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">3/4 C chopped pecans</span></div>
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<span class="Apple-style-span" style="font-size: large;">3 TBSP cold, unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">For the Cake:</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 1/2 C cake flour (not self rising) or White Lily flour (for the Southern folk) if you can get your hands on it</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP baking powder</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP baking soda</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP fine salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 TSP ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">12 TBSP (1 1/2 sticks) unsalted, room temperature butter </span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 C granulated sugar</span></div>
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<span class="Apple-style-span" style="font-size: large;">3 large eggs, room temp.</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 TSP vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 C sour cream</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 C whole milk</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 medium-large firm pears</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">*All my recipes are done at altitude. For sea level, use 2 TSP baking powder and 1/2 TSP baking soda. Also, you may use 1 1/4 C sour cream and remove the whole milk if you would like, but you may also follow as the recipe directs.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">For the Simple Syrup:</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 TBSP honey</span></div>
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<span class="Apple-style-span" style="font-size: large;">2-3 TBSP boiling water</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat your oven to 350 F and grease and flour a Bundt pan. </span></div>
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<span class="Apple-style-span" style="font-size: large;">2. In a small bowl, make the streusel by combining the brown sugar, flour, cinnamon, salt, and pecans. Next cut the butter into small cubes, add it to the dry ingredients and combine using a pastry cutter, your hands (run them under cold water first, then dry), or two knifes. Cut the butter in until it is the size of peas. Place the bowl of streusel in the freezer for later. </span></div>
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<span class="Apple-style-span" style="font-size: large;">3. For the cake, sift together the flour, baking soda and powder, salt, and cinnamon in a medium bowl and set it aside.</span></div>
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<span class="Apple-style-span" style="font-size: large;">4. Using a stand mixer with the paddle attachment or a large bowl and hand mixer, cream together the butter and sugar for 4-5 minutes on medium-high until they are light in color and fluffy. </span></div>
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<span class="Apple-style-span" style="font-size: large;">5. Add the eggs one at a time on low-medium speed until they are incorporated. Next turn up the speed to medium-high again and beat for 30-45 seconds until the mixture is a pale yellow and looks thoroughly combined. </span></div>
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<span class="Apple-style-span" style="font-size: large;">6. Add the vanilla, sour cream, and milk, and beat on medium speed until they are well blended.</span></div>
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<span class="Apple-style-span" style="font-size: large;">7. Finally, turn the speed to low and in three additions, add the flour mixture to the wet mixture and beat until there are no streaks of flour. Make sure to scrape down the sides and around the bottom of the bowl so everything is mixed in and no clumps remain. </span></div>
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<span class="Apple-style-span" style="font-size: large;">8. Peel the pears and dice into 1/4-1/2" chunks. Add the pears to the mixing bowl and beat for 15 seconds on low until they are spread throughout the batter.</span></div>
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<span class="Apple-style-span" style="font-size: large;">9. Remove the streusel from the freezer and add 1/3 off it to the bottom of the Bundt pan. Next add 1/3 of your batter and spread it evenly around the pan. Repeat with the next 1/3 of streusel and batter and finally repeat one more time with the last 1/3 of each. So the cake should go from the bottom of the pan: streusel, batter, streusel, batter, streusel, batter. </span></div>
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<span class="Apple-style-span" style="font-size: large;">9. Bake for 50-60 minutes until an inserted cake tester comes out clean. Let the cake cool on a wire rack for 25 minutes before inverting it onto a serving plate. </span></div>
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<span class="Apple-style-span" style="font-size: large;">10. Add the honey and boiling water to a small bowl, whisk to combine and pour the mixture over top the cake. </span></div>
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<span class="Apple-style-span" style="font-size: large;">11. Allow the cake to cool 30 more minutes before slicing. Serve immediately and tightly wrap left overs in plastic wrap. Store at room temperature.</span><span class="Apple-style-span" style="font-size: large;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com1tag:blogger.com,1999:blog-1885871708814746228.post-86359898691090897052014-01-12T07:31:00.000-07:002015-03-01T08:36:39.765-07:00German Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I did not post much recently, and I wanted to give some explanation for my disappearance. In the food blogging world, the holidays are a frenzy of recipe testing and posting to pair with the merriment and holly hanging around the house. I was definitely recipe testing through the month (top contenders go to an old-fashioned apple cake with bourbon brown-sugar icing and a chocolate zucchini clove cake with whipped honey hazelnut frosting). However, the beginning of November through New Years Day is my absolute favorite time of the year and I was already working and thinking about baking in that fashion all the time. I needed some time to bake for myself, for my friends, and for my family. I needed to enjoy the time baking for what it sparks in me and what I can give to those around me with a brief intermission from writing and photographing it. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Luckily, I felt very rejuvenated in this process. I hope you guys all had a chance to bake for your own peace and to share with those you love over the holidays as well. Coming back, I was thinking about what I wanted to post next and in the fashion of baking for my soul, I settled on a German Chocolate Cake. I have wanted to make one for a long time and really what could be better for your soul than that?? </span><br />
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<span class="Apple-style-span" style="font-size: large;"> Then I made the cake...the filling did not thicken up as much as it was supposed too, so instead of being a thicker frosting-like consistency, it was more coconut and pecans as the filling with a lighter liquidy mixture. I was so bummed and I felt I could never post what in my mind was seemingly a "disaster cake." However, then I tried it and good god, I went back and forth deciding what to do. It is true, it was not the perfect traditional German Chocolate Cake. However, such a delicious resulting mishap could not be hidden from people. The cake had to be shared.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> The cake is moist chocolate, whose depth comes from cocoa powder, semi-sweet chocolate and sour cream. The edges caramelizes ever so slightly on the to form the perfect sugary bite in the cake with just the right balance. Then the two layers are cut in half to form four thin layers of cake. This is absolutely perfect for maximizing coconut-pecan goo enjoyment. Since the frosting did not thicken up enough, it formed a slightly thick, rich, moist, milky, sweet simple syrup that soaked through each layer into pure bliss. It left the coconut and pecans behind to form a sugary coated delicious filling between each layer. It was decadent and rich. You know what, folks? I don't care if it wasn't like your traditional German Chocolate Cake. It was to die for and I at more of that cake than most I have ever made. So now, I am sharing this unique treat, embracing my imperfection, and enjoying the heck out of another giant slice of this lovely cake. </span><br />
<span class="Apple-style-span" style="font-size: large;">(If you want the thicker frosting, we will go over that in instructions, but really I think you should give this a try!)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Very very barely adapted from<a href="http://www.amazon.com/The-Cooks-Illustrated-Baking-Book/dp/1936493586" target="_blank"> Cook's Illustrated "Baking Book"</a></span><br />
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;"><u>Cake</u> </span><br />
<span class="Apple-style-span" style="font-size: large;">4 ounces semi-sweet chocolate (broken up)</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C Dutch-processed cocoa powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C boiling water</span><br />
<span class="Apple-style-span" style="font-size: large;">2 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP baking soda (a scant 3/4 TSP at altitude)</span><br />
<span class="Apple-style-span" style="font-size: large;">12 TBSP unsalted butter</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C granulated sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">2/3 C packed light brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">4 large eggs, room temp</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C sour cream</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<u><span class="Apple-style-span" style="font-size: large;">Filling/Frosting</span></u><br />
<span class="Apple-style-span" style="font-size: large;">4 large egg yolks</span><br />
<span class="Apple-style-span" style="font-size: large;">1 (12 ounce) can evaporated milk</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C granulated sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 C packed light brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">6 TBSP cold butter, cut into pieces</span><br />
<span class="Apple-style-span" style="font-size: large;">2 pinches of salt</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;">2 1/2 C sweetened shredded coconut </span><br />
<span class="Apple-style-span" style="font-size: large;">1 3/4 C toasted, chopped pecans</span><br />
<u><span class="Apple-style-span" style="font-size: large;"><br /></span></u>
<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>:</span><br />
<u><span class="Apple-style-span" style="font-size: large;">Cake</span></u><br />
<span class="Apple-style-span" style="font-size: large;">1. Place oven rack in lower two thirds of oven and preheat it to 350 F. Grease two 9 in cake pans and line them with parchment paper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztxBrwL0YB8tnuaVSSR1L3rpEJPFjeUeHgtzWrCR7rxnbiK7TI6M126sKQd-5e3J9QBKTfZje8HtCrU165ZAarfKWGKqgM6YuR9rFHPgXRWGC4Q3_8B6KejEzGeNKHDvr7Ke5usrV9T8z/s1600/IMG_3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztxBrwL0YB8tnuaVSSR1L3rpEJPFjeUeHgtzWrCR7rxnbiK7TI6M126sKQd-5e3J9QBKTfZje8HtCrU165ZAarfKWGKqgM6YuR9rFHPgXRWGC4Q3_8B6KejEzGeNKHDvr7Ke5usrV9T8z/s1600/IMG_3225.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxRNXTbn7mkigAq8uPui7CHQOMBEuGtvyy8mgPWKi3PDWFi_HyjFuqXFOJY1iLqC0sJPi22kXEAmCQeyK56itxoKNt1eBlZmmt8axfQE0BevVuJkK6pOHKeBZ8m9HZqiAPViGpJFGttNH/s1600/IMG_3229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxRNXTbn7mkigAq8uPui7CHQOMBEuGtvyy8mgPWKi3PDWFi_HyjFuqXFOJY1iLqC0sJPi22kXEAmCQeyK56itxoKNt1eBlZmmt8axfQE0BevVuJkK6pOHKeBZ8m9HZqiAPViGpJFGttNH/s1600/IMG_3229.JPG" height="133" width="200" /></a></div>
<span class="Apple-style-span" style="font-size: large;">2. Combine chocolate and cocoa powder in a small bowl, then pour the boiling water over it and stir until it is all melted together. Allow the mixture to cool.</span><br />
<span class="Apple-style-span" style="font-size: large;">3. Sift together the flour, baking soda, and salt in a medium bowl.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. Using a stand mixer (or hand mixer and very large bowl) beat the butter and both sugars together on high until light and fluffy (about 3 minutes). </span><br />
<span class="Apple-style-span" style="font-size: large;">5. Add the eggs, one at a time and beat until combined.</span><br />
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<span class="Apple-style-span" style="font-size: large;">6. Add in the vanilla extract and beat until light and fluffy on medium-high speed (for about 45 seconds.) </span><br />
<span class="Apple-style-span" style="font-size: large;">7. Add chocolate, beat on low to incorporate, then increase to medium speed for an additional 30 seconds.</span><br />
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<span class="Apple-style-span" style="font-size: large;">8. Reduce the speed to low and add the flour and sour cream in alternating additions (3 additions for the flour and the sour cream in 2; start and end with the flour mixture.) Scrape the sides down as necessary and give the mixture a final stir by hand to make sure all is fully incorporated.</span><br />
<span class="Apple-style-span" style="font-size: large;">9. Divide the batter evenly into the pans, smooth the tops with a rubber spatula, and bake for 30 minutes until an inserted toothpick comes out clean.</span><br />
<span class="Apple-style-span" style="font-size: large;">10. Remove the cakes and let them cool for 10 minutes before inverting. Then let the cakes cool for an additional 2 hours before assembly. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<u><span class="Apple-style-span" style="font-size: large;">Filling/Frosting</span></u><br />
<span class="Apple-style-span" style="font-size: large;">1. Whisk the egg yolks in a medium-sized saucepan, then gradually pour in the evaporated milk. </span><br />
<span class="Apple-style-span" style="font-size: large;">2. Add both types of sugars, butter, and salt and continue to whisk constantly over medium-high heat, until the mixture is frothy and thickened. The mixture should coat the back of a spoon and not fill in the lines if you were to draw your finger across it horizontally (<a href="http://www.google.com/url?sa=i&rct=j&q=nappe+consistency&source=images&cd=&cad=rja&docid=JzTtHORMO1MUNM&tbnid=xag0Emln5p9_QM:&ved=0CAUQjRw&url=http%3A%2F%2Fbakingvintage.com%2F%3Fcat%3D169&ei=JbLRUvKwGunWyQHqtIHADA&bvm=bv.59026428,d.aWc&psig=AFQjCNH9yDNErcyylKjQdyms9ZTlrlNs2w&ust=1389560705571499" target="_blank">Nappe consistency</a>).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqzTaDYYLfoaYnrHZjONx0TomByVy4P8hySEkVMVx76-l4gmHIY0SHuDQstkIgRISXXQyDIvk0vMd8St9FbC80RgO_0xqGPhL7aXF2s1eg5bTv9YieqyQt4plEVFH6NCewfVqG5M7zZ0-/s1600/IMG_3247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqzTaDYYLfoaYnrHZjONx0TomByVy4P8hySEkVMVx76-l4gmHIY0SHuDQstkIgRISXXQyDIvk0vMd8St9FbC80RgO_0xqGPhL7aXF2s1eg5bTv9YieqyQt4plEVFH6NCewfVqG5M7zZ0-/s1600/IMG_3247.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRTTqMJZArhRehkc5l2EBTNSgjkejI99ktuvdSP32HAyB5vWqbqcc_g-vuUCeh1Uet39zBh4DN8cm_9aJlNWV3maX4quCNeU7lOLj-OkditPZwUoc7EiQZC9uoVNwNrgCP-7I-2a0KT5V/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRTTqMJZArhRehkc5l2EBTNSgjkejI99ktuvdSP32HAyB5vWqbqcc_g-vuUCeh1Uet39zBh4DN8cm_9aJlNWV3maX4quCNeU7lOLj-OkditPZwUoc7EiQZC9uoVNwNrgCP-7I-2a0KT5V/s1600/IMG_3252.JPG" height="133" width="200" /></a></div>
<span class="Apple-style-span" style="font-size: large;">3. Remove from the heat, transfer the liquid to a bowl and stir in the coconut.</span><br />
<span class="Apple-style-span" style="font-size: large;">4. Cool until warm, cover directly with plastic and place in the fridge until it has completely cooled.</span><br />
<span class="Apple-style-span" style="font-size: large;">5. When you are ready to assemble, stir in the pecan pieces and begin. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">-There are not photos for most this this because I had to be whisking constantly to prevent the eggs from curdling.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;"><u>Assembly</u></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: large;">1. Using a sharp, serrated knife, cut each 9 in cake in half so you have 4 thin disks. Begin by tracing an even line around the perimeter of the cake with your knife then following that line, cut in and around the cake.</span></div>
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<span class="Apple-style-span" style="font-size: large;">2. Lay down one piece, then scoop 1 cup of filling onto the cake and spread evenly, making sure to bring it all the way to the edges. Repeat with each layer until all four have been place down. Pour all of the remaining filling mixture over top and spread in the same fashion as before.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2Iq-ePXE-Ukx_4V1B2CtqUzfkOF5jBNHV-yUjztP4ly__TJP-dVetw7enavGyeTcXlLY3q7lx4Gbho5auhOj0BatTCXkzx5UJHGSFWxAwRDAPKi4JTcxJYJ1XGqcWc4e0TDlR6KFiXEf/s1600/IMG_3253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2Iq-ePXE-Ukx_4V1B2CtqUzfkOF5jBNHV-yUjztP4ly__TJP-dVetw7enavGyeTcXlLY3q7lx4Gbho5auhOj0BatTCXkzx5UJHGSFWxAwRDAPKi4JTcxJYJ1XGqcWc4e0TDlR6KFiXEf/s1600/IMG_3253.JPG" height="426" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-1177873390308954882013-11-24T09:10:00.000-07:002015-03-01T08:36:03.896-07:00Buttermilk Chess Pie<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> When I was a kid, My Grandfather used to come down to Atlanta to spend Thanksgiving with us. During one of his visits, my dad, sister, grandfather and I were driving in the car, and we got into a discussion of everyone's favorite types of pie. (For the record, mine was apple with crumble topping at the time.) Dad and Hattie listed theirs and finally Grandfather named "Chess Pie." Much to Grandfather's disappointment, none of us had even heard of Chess Pie. We inquired as to what it was and Grandfather explained "It is like pecan pie, without the pecans." To this, my Dad responded, "So you mean it is just the goop?" At this moment, my Grandfather become endearingly indignant, and in a deep tone spoke the voice of a wise pie sage, "It is so much more than just goop, Scottie." The three of us of course burst out in laughter.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Although it was the pie my Grandfather named as such an ultimately tasty treat many years ago, I only just now bought my large jug of buttermilk and went home ready to experience this pie. From when I finally looked up what was in it-cornmeal, eggs, lots of delicious buttermilk, and some bright citrus- I knew Grandfather had been right to take such a tone with us. It is so much more that just goop.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> It is a lusciously gentle lemon custard, just slightly and pleasantly textured by a small amount of cornmeal. The filling is reminiscent of a southern grain style pudding which is then baked inside a perfectly, flakey, buttery crust. The buttermilk gives the classic smooth, buttery, goodness so characteristic of its presence in baking. However, the biggest and most welcomed surprise was the top of the custard. Instead of being soft and pudding like, the sugar and cornmeal form an extremely thin sugar top crust. Therefore, when you first tap your fork down over the top to sink in, there is the smallest and most satisfying crunch. This is the Southern pie the majority of America still needs to find out about, because it is just gosh darn delicious. Thank you Grandfather for being the sage of pie eating, even when your younger generations were clueless!</span><br />
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<i><span class="Apple-style-span" style="font-size: large;">Very slightly adapted from <u><a href="http://www.amazon.com/The-Back-Day-Bakery-Cookbook/dp/1579654584" target="_blank">The Back in the Day Bakery Cookbook</a></u> by Cheryl and Griffith Day</span></i><br />
<span class="Apple-style-span" style="font-size: large;"><i><br /></i>
<b>Ingredients</b>:</span><br />
<span class="Apple-style-span" style="font-size: large;">1 9-10" unbaked pie crust (I used Back in the Day's but pick your favorite)</span><br />
<span class="Apple-style-span" style="font-size: large;">4 TBSP (1/2 Stick) unsalted butter, room temperature</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">4 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TBSP all purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TBSP yellow cornmeal</span><br />
<span class="Apple-style-span" style="font-size: large;">1 pinch of fine sea salt</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C buttermilk (low-fat)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TBSP lemon juice</span><br />
<span class="Apple-style-span" style="font-size: large;">Zest of 1/2 of an orange and 1/2 a lemon</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><b>Oven Temp</b>: Start 350 (first 10 minutes), down to 325 (last 45-55 minutes)</span><br />
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<b><span class="Apple-style-span" style="font-size: large;">Instructions:</span></b><br />
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<span class="Apple-style-span" style="font-size: large;">1. Roll out your pie dough to a 12" round and place it into a greased 9" baking dish. Cut off the excess piecrust and poke the crust with a fork. Allow the piecrust a final rest of an hour in the fridge.</span><br />
<span class="Apple-style-span" style="font-size: large;">2. When you are ready to bake, preheat the oven.</span><br />
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<span class="Apple-style-span" style="font-size: large;">3. In a large mixing bowl, cream together the sugar and butter with a hand mixer (or paddle attachment in your stand mixer) until it is light and fluffy.</span><br />
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<span class="Apple-style-span" style="font-size: large;">4. Add in the eggs in, one at a time, until they are fully incorporated.</span><br />
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<span class="Apple-style-span" style="font-size: large;">5. Add the flour, cornmeal, and salt and beat on low until just incorporated.</span><br />
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<span class="Apple-style-span" style="font-size: large;">6. Add the lemon juice, buttermilk, and zest and mix to combine.</span><br />
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<span class="Apple-style-span" style="font-size: large;">7. Remove the crust from the fridge, pour in the mixture and bake at 350 F for the first 10 minutes. Then turn the oven down to 325 and continue to cook for 45-50 minutes, until the filling is set.</span><br />
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<span class="Apple-style-span" style="font-size: large;">8. Remove the pie from the oven and allow it to cook for at least 2 hours at room temperature before cutting.</span><br />
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com2tag:blogger.com,1999:blog-1885871708814746228.post-61082738796087978982013-11-17T10:34:00.000-07:002015-03-01T08:35:44.721-07:00Pumpkin Cake Squares + Baked Spice Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> I know I am a little late pumpkin excitement. October has already passed and peoples initial "gee-wiz its back!" has long been replaced by dreams of stuffing, turkey, and most importantly, pecan pie. Today though, I denounce the end of the thrill of pumpkin to bring it back because I am just not done with it. Not even pumpkin in particular, but the winter squash family. Oh my goodness, butternut squash is what I want warm, melting in my mouth on the daily right now; and I am not the biggest fan of stuffed vegetables, but an acorn squash, filled with cranberries, wild rice, and some nuts is enough to drive me into autumnal bliss without even seeing the outdoors. </span><br />
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<span class="Apple-style-span" style="font-size: large;"> I considered mixing up the squash in this recipe for a funkier note (and that is totally allowed), but I realized, I had not had one of the ultimate combos of the season yet. I had not combined pumpkin with cream cheese and you best be darned, I am not letting November go by without eating those two together. I mean really anything you give me an excuse to put cream cheese icing on, I will; but paired with spices and pumpkin-tangy, sweet, warm, and rich in deep flavors...it was time. I broke out the cream cheese, while the scents of cinnamon, nutmeg, cloves and ginger awoke my nose. I broke into the bag of semisweet chocolate morsels (and admittedly, did nibble on two or three), while the pumpkin called my name from the cabinet.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> These squares were made as my second dish to the La Veta weekend (I mean what is a weekend in the mountains without a freshly baked treat making you want to wiggle your feet in thick socks in happiness). These cake squares are the type of thing you cut into, take a small piece while talking to your friends and feeling the comfort of the flavors find your taste buds. All of a sudden, you find yourself having gone back for another one...and a third. The pumpkin gives the cake deep moisture, and takes away any overly sweetness. It works to balance a warm spice mix and stand up to their powerful notes. The cream cheese baked on top has a sweet touch that sinks down onto the cake and adds a milky mouth feel. It provides the cake an additional moist topping without the overt sweetness sometimes present in frostings. Instead of overpowering the pumpkin cake, it all simply balances together in a wonderful bite of pumpkin-cream cheese bliss Sigh...feel free to take me back to the pumpkin squares now...and for that matter I wouldn't mind returning to La Veta. </span><br />
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<span class="Apple-style-span" style="font-size: large;"><i>Makes 1 9x13, or 2 8x8 </i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>:</span><br />
<span class="Apple-style-span" style="font-size: large;"><u>Base</u></span><br />
<span class="Apple-style-span" style="font-size: large;">2 1/3 C all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TSP cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP ginger</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP nutmeg</span><br />
<span class="Apple-style-span" style="font-size: large;">1 dash of cloves</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 TSP salt</span><br />
<span class="Apple-style-span" style="font-size: large;">16 TBSP butter, room temp (2 sticks)</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 C white sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 large egg</span><br />
<span class="Apple-style-span" style="font-size: large;">1 (15 oz.) can pumpkin puree</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TSP vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: large;">1 1/2 C chocolate chips (semisweet)</span><br />
<span class="Apple-style-span" style="font-size: large;"><u>Topping</u></span><br />
<span class="Apple-style-span" style="font-size: large;">8 OZ. cream cheese</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 C sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TSO cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">2 TBSP whole milk</span><br />
<span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: large;">*You could also double the cream cheese layer to make a thicker coat. I have not done this but I think I would the next time.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>:</span></div>
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<span class="Apple-style-span" style="font-size: large;">1. Preheat the oven to 350 F and prepare the baking dish(es).</span><br />
<span class="Apple-style-span" style="font-size: large;">2. In a medium bowl, sift together the flour, spices, and salt.</span><br />
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<span class="Apple-style-span" style="font-size: large;">3. In a larger bowl, beat the butter to begin the creaming, then add in the sugars and continue to cream until the mixture is light and fluffy.</span><br />
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<span class="Apple-style-span" style="font-size: large;">4. Add the egg and continue to beat until incorporated.</span><br />
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<span class="Apple-style-span" style="font-size: large;">5. Add the pumpkin puree and vanilla and beat until incorporated.</span><br />
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<span class="Apple-style-span" style="font-size: large;">6. S</span><span class="Apple-style-span" style="font-size: large;">witch to a spatula or spoon and add flour in</span><span class="Apple-style-span" style="font-size: large;"> 2-3 additions until just incorporated.</span><span class="Apple-style-span" style="font-size: large;"> Fold in around the sides and bottom to make sure all the flour is mixed in.</span><br />
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<span class="Apple-style-span" style="font-size: large;">7. Fold in the chocolate chips. </span><br />
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<span class="Apple-style-span" style="font-size: large;">8. Pour the batter into the pans and spread evenly with the back of a grease spatula.</span><br />
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<span class="Apple-style-span" style="font-size: large;">9. In a small bowl, beat together the cream cheese, sugar, milk, and cinnamon, until well combined.</span><br />
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<span class="Apple-style-span" style="font-size: large;">10. Scoop the cream cheese mixture over the pumpkin batter and gently spread with a knife (try not to push down to hard which will begin to mix the pumpkin and cream cheese instead of keeping two layers). </span><br />
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<span class="Apple-style-span" style="font-size: large;">11. Bake for about 50 minutes until the inside is fully set, an inserted toothpick comes out clean and the edges have started to brown.</span><br />
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<span class="Apple-style-span" style="font-size: large;">12. Remove and allow the cake to cool before cutting into squares.</span><br />
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Anonymoushttp://www.blogger.com/profile/06244427156009393902noreply@blogger.com0tag:blogger.com,1999:blog-1885871708814746228.post-20814547021780946422013-11-13T16:41:00.000-07:002015-03-01T08:35:15.873-07:00Savory Bread Pudding<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"> My friends and I are lucky enough to get to spend some weekends together in a wonderful little town in Colorado called La Veta. Weekends in La Veta are about as happy and peaceful as you can get: not a plan in sight, except certainly a game called Z Ball, art projects, time in nature, and most definitely delicious food. As a group, we divide and conquer meals and everyone always brings tantalizing meals. It is a time of feasting, grazing, and best of all, sharing.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> Eating is wonderful, as is getting to cook, but there is a massive amount of joy that comes along with getting to feed other people. It is a small way to give them a part of yourself, your love, and your appreciation. There has been a rise in the trend of people eating on the fly, or while distracted by books and technology. However, I believe that this same rise has sparked a feeling of increased community when we do make the time to come together.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Getting to feed a crowd is a wonderful treat because you get to share your heart with many in a moment of gratitude for each other, a warm belly, and the gifts of the earth. This recipe is a way that anyone can get to enjoy that amazing feeling. It is warm, comforting, filling, and homey. However, it is also very easy to make and a great way to feed a crowd without spending tons of money. You can serve it warm out of the oven at breakfast, alongside some fruit and a hot cup of coffee. Then the leftovers make a perfect lunch of dinner alongside a simple salad of greens.</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Bread Pudding is most often associated with sweetness, but I am telling you, a savory bread pudding will bring out a whole new meaning to this in your mind. It is cheesy and custardy bread, with thick pieces that still have some bite to them on top. There is brightness from the vegetables that add a depth of flavor as well as a balance to the heartiness of the dish. The spices add a nice pick me up, which compliment beautifully with the cheese. Sinking you teeth in feels like soulfulness and it continues on that way all the way down to your belly. I am telling you, sweet bread pudding is fine and good, but its time to give it a twist and see just what a different potential eggs, milk and bread hold together. A perfectly, messy scoop of this in a bowl is a non-pretenscious breakfast path to a person's heart. </span><br />
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<i><span class="Apple-style-span" style="font-size: large;">*Makes 1 full 3 quart (9x13) dish</span></i><br />
<span class="Apple-style-span" style="font-size: large;"><b>Ingredients</b>: </span><br />
<span class="Apple-style-span" style="font-size: large;">3-4 baguettes</span><br />
<span class="Apple-style-span" style="font-size: large;">2-4 TBSP olive oil</span><br />
<span class="Apple-style-span" style="font-size: large;">1 small to medium yellow squash, cut into small quartered pieces</span><br />
<span class="Apple-style-span" style="font-size: large;">1 small to medium zucchini or mexican squash, cut and quartered</span><br />
<span class="Apple-style-span" style="font-size: large;">1 jalapeno, deseeded and diced</span><br />
<span class="Apple-style-span" style="font-size: large;">3 cloves of garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 medium onion, diced</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C grape tomatoes, halved</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP salt + extra for sautéing veggies</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP pepper + extra for sautéing</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 TSP chili powder + extra for sautéing</span><br />
<span class="Apple-style-span" style="font-size: large;">2 3/4 C whole milk</span><br />
<span class="Apple-style-span" style="font-size: large;">8 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">1 C shredded cheddar cheese</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;"><b>Instructions</b>:</span><br />
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<span class="Apple-style-span" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAm1lI_0eE-uOjujtexdL6JNeApQjpDvPKcP0GGOKE2aLZJqg6Q3JKN88lRxed0yBv9EUga2uuDooQlWL-CPsNMVAI9qheczLkC3bff4b3PzYdA_urjriTpihp31PMRq0gHcuzuhpMMl7/s1600/IMG_2692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAm1lI_0eE-uOjujtexdL6JNeApQjpDvPKcP0GGOKE2aLZJqg6Q3JKN88lRxed0yBv9EUga2uuDooQlWL-CPsNMVAI9qheczLkC3bff4b3PzYdA_urjriTpihp31PMRq0gHcuzuhpMMl7/s200/IMG_2692.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeE_ZLG1FDtGKojjiZckZjmyN1gaAFiY8_HQ7_6QdRZotDoEi2P4W9HYC5lEMf_cPQ0qplfxr2gBwOUzLmaVXR2BfQ9llHq5kWxopzpuBY8iuWFeTya_nXuIuneSAE7pGtxmjOs5Ha21m/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeE_ZLG1FDtGKojjiZckZjmyN1gaAFiY8_HQ7_6QdRZotDoEi2P4W9HYC5lEMf_cPQ0qplfxr2gBwOUzLmaVXR2BfQ9llHq5kWxopzpuBY8iuWFeTya_nXuIuneSAE7pGtxmjOs5Ha21m/s200/IMG_2694.JPG" height="133" width="200" /></a></span></div>
<span class="Apple-style-span" style="font-size: large;">1. Dice the baguettes into rounds and then quarter them, so they are in medium-sized chunks. Lay them out for 8-24 hour to allow them to stale. You can speed up this process by putting them in the oven at 350 for 20 minutes, and then continuing to let them stale for a few hours, making sure they cool completely.</span><br />
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<span class="Apple-style-span" style="font-size: large;">2. Preheat your pan, add the oil, then the onions, and lightly salt and pepper them. Sauté until they become translucent lightly. Next add the jalapeno, garlic, and squashes, and continue to sauté them. Finally turn off the heat and add the cherry tomatoes, mixing them so they just barely cook in the residual heat. Salt and pepper to taste.</span><br />
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<span class="Apple-style-span" style="font-size: large;">3. Once the veggies have completely cooled, add them and the cubed bread to a greased baking dish, mixing together to distribute evenly.</span><br />
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<span class="Apple-style-span" style="font-size: large;">4. In a large mixing bowl, beat the eggs; then add the milk, salt, and pepper, and whisk until combined. Finally, add the cheese and give a final whisk to mix it in.</span><br />
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<span class="Apple-style-span" style="font-size: large;">5. Pour the mixture over the bread, cover with tinfoil, and refrigerate the pudding for 8-24 hours.</span><br />
<span class="Apple-style-span" style="font-size: large;">6. Remove the pudding from the refrigerator and allow it to warm up for 30 minutes; meanwhile, preheat the oven to 350.</span><br />
<span class="Apple-style-span" style="font-size: large;">7. Bake the pudding for 34-45 minutes, until it has fully set and the top has lightly browned.</span><br />
<span class="Apple-style-span" style="font-size: large;">8. Remove from oven and allow cooling for 10 minutes before digging in...and then going back for seconds.</span><br />
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