tag:blogger.com,1999:blog-77763361620128146962024-03-12T21:33:25.532-04:00Every Flavour SweetsJenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7776336162012814696.post-5754881876894843032014-06-16T17:43:00.001-04:002014-06-16T17:43:58.768-04:00Maple Pecan MuffinsMy next bake of the summer combines the ongoing theme of British baking as well as a Canadian flavour. You don't know how hard I just laughed when Blogger told me that was misspelled. It's a Canadian flavour not a Canadian flavor!<br />
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The recipe is from the Hummingbird Bakery Cookbook (an American inspired British Bakery) and I'm determined to try more of these recipes as the ones I've tried previously were slightly lacklustre. The recipe said to mix with an electric mixer but I thought it would be better to do them by hand. Muffins can very easily be over-mixed which leaves an unpleasant texture after baking.<br />
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Maple Pecan Muffins (from Hummingbird Bakery Cookbook, makes 12)</div>
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Ingredients:</div>
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-2 2/3 cups all-purpose flour</div>
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-3/4 cup sugar</div>
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-3/4 teaspoon salt</div>
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-1 1/2 teaspoons baking powder</div>
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-1/2 teaspoon baking soda</div>
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-1 1/2 cups buttermilk</div>
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-1 egg</div>
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-1/2 teaspoon vanilla extract</div>
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-5 tablespoons unsalted butter, melted</div>
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-1 2/3 cups shelled pecans, chopped</div>
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-12 pecan halves to decorate</div>
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-3/4 cup maple syrup</div>
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Preheat oven to 325 F.</div>
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Combine flour, sugar, salt, baking powder and baking soda in a medium bowl and mix by hand until evenly dispersed.</div>
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In a larger bowl, add buttermilk. egg, and vanilla and whisk by hand. Slowly add the flour mixture, mixing between additions.</div>
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Add melted butter and beat. Then add half the maple syrup and all chopped pecans and stir until evenly dispersed. (I found the mixture at this point to be quite wet and doughy)</div>
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Evenly spoon the batter into the cupcake liner, about 2/3 full. drizzle remaining maple syrup on top and garnish with a pecan. Bake for 20-30 minutes until golden or a skewer inserted comes out clean.</div>
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(before going in the oven)</div>
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Now I'm 98% sure I under-baked the muffins as they were not golden but when I pressed on the top with my finger it did spring back. I did also overfill them (my bad!). I can honestly say that regardless, they were moist and not over-mixed and deliciously sweet.<br />
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Okay, so looking back on the photo in the cookbook, I really regret not waiting until they were golden.<br />
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The End.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2G2rLUYayJug7uvQljKP2qpmKgHlR59DDSGENiJj-OSETSN8FOvigCCmSRKuy7FdXRE47GMNR2lRFAEK1KBy7AF7p8tjjEXHDrzG0FxfedH2sCvK6eP_jJlZE3pIf0lALL-lWf5YsM_U/s1600/DSC02437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2G2rLUYayJug7uvQljKP2qpmKgHlR59DDSGENiJj-OSETSN8FOvigCCmSRKuy7FdXRE47GMNR2lRFAEK1KBy7AF7p8tjjEXHDrzG0FxfedH2sCvK6eP_jJlZE3pIf0lALL-lWf5YsM_U/s1600/DSC02437.JPG" height="428" width="640" /></a></div>
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Anyone else cringing from how bad that ending was?</div>
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Just one more thing I'll regret.</div>
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Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-22819513227488337662014-05-26T17:19:00.000-04:002014-05-26T17:19:26.668-04:00Cath Kidston Inspired Cookies<div class="separator" style="clear: both; text-align: center;">
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I have never been one to have creative ideas of my own. I have always replicated other designs and while I wish I was waking up at 2 a.m. with the perfect design idea that I just have to write down, for now I will stick to doing what I do best and with that continuing to develop my cookie skills and piping technique.<br />
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The theme of this summer so far has been "The Great British Bake Off" and where my last post was a recipe from the show this one is more inspired. I was looking to create some beautiful, floral, spring cookies and who does spring florals better than Cath Kidston. During my research phase I came across some beautiful cookies and hunted them down <a href="https://www.facebook.com/photo.php?fbid=560820953944691&set=pb.436869023006552.-2207520000.1400633780.&type=3&src=https%3A%2F%2Fscontent-a-mia.xx.fbcdn.net%2Fhphotos-ash2%2Ft1.0-9%2F262165_560820953944691_1365195096_n.jpg&size=960%2C734">here</a> by Icing Land.<br />
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Also in my research was icing recipes and techniques. In the past I've found the stiff peak/soft peak technique was a lot of effort and mess. I also found that often the stiff peak icing would come separated and often get pulled off the cookie. A lot of the cookie gurus tend to stick to one icing consistency to pipe and flood, all from one piping bag. I found this recipe by Sugarbelle (one of my favourite blogs) that has definitely replaced my old recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs16H9aYllASvQPDU34RjRrqTrqUrEoXyNiQW3Jo2ldwvWbAx1_oLKoCsEC2Rx1bdJNwt7OeRn1syGZ3tgBbyfy4LRzInIpTqG8AJmsnsA52Txt9W_xv-BG8sQahDvsEXCfMjJO_RFeHLs/s1600/DSC02417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs16H9aYllASvQPDU34RjRrqTrqUrEoXyNiQW3Jo2ldwvWbAx1_oLKoCsEC2Rx1bdJNwt7OeRn1syGZ3tgBbyfy4LRzInIpTqG8AJmsnsA52Txt9W_xv-BG8sQahDvsEXCfMjJO_RFeHLs/s1600/DSC02417.JPG" height="428" width="640" /></a></div>
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<b>Royal Icing</b><br />
Ingredients:<br />
-2 pounds icing sugar (in Canada we have 1 kg. which is fine but will require a bit more water)<br />
-5 tablespoons meringue powder<br />
-2-3 teaspoons vanilla extract (or other flavouring)<br />
-1/2-3/4 cups warm water<br />
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With a paddle attachment, mix the meringue powder and icing sugar.<br />
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Mix half the water with the vanilla extract.<br />
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With the mixer of its lowest speed slowly add the water (staring with the vanilla mixture) and continue until it forms a thick honey-like consistency.<br />
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On medium speed whip from 2-4 minutes until stiff peaks are formed. (I found that 2 minutes was too much with my mixer on 6, so be careful not to over whip).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fBnM0ATXUyxXswcU5xzoLuCRzR6bX77ZK0wTetoLiMxqjuzqBPPxU0TfJ3ZVKRSXG7ry0FbQ3lWw8NIOv_jcLRvORkvZrCBNRyhV3R1W5p3XAdpAUxtPg1nMqmxX3lGHSF15fxOkalom/s1600/DSC02414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fBnM0ATXUyxXswcU5xzoLuCRzR6bX77ZK0wTetoLiMxqjuzqBPPxU0TfJ3ZVKRSXG7ry0FbQ3lWw8NIOv_jcLRvORkvZrCBNRyhV3R1W5p3XAdpAUxtPg1nMqmxX3lGHSF15fxOkalom/s1600/DSC02414.JPG" height="428" width="640" /></a></div>
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The whipping was probably the most important change in the recipe for me as it really helped the icing increase in volume. I don't think I will ever have to make more icing again. Another technique I tried to incorporate (but didn't quite hit the nail on the head) is the 10 s. rule by Sweetopia (a fellow canuck) where when you slice the surface of the icing it should take about 10 s. to smooth over.</div>
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The polka dot cookies were the simplest to create. I piped and flooded the cookies with a pink icing and immediately after used white icing to pipe dots (as evenly as possible) on top. This is a wet-on-wet technique and creates a smooth finish. </div>
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The rose cookies were slightly more complicated because the base was not a simple/freehand shape. In the past I've used a transfer technique which works well if you can do them the day before. See my tutorial <a href="http://everyflavoursweets.blogspot.ca/2012/12/royal-icing-transfers-and-oxfam-cookies.html">here</a>. In this case I decided to try something new. I took an image of what I was trying to create and cut out the centre, making a simple stencil from printer paper. Now this isn't a perfect stencil by any means but with the wetter icing, the stencil could be easily removed with disrupting much the shape. For a quick fix, it worked well to make sure I had an even, symmetrical base. The flower design however was done freehand (but could also be done by transfer for a better finish) and while it was by no means perfect, the abstract rose design still looks pretty darn good.</div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-30178523882591225082014-05-11T21:06:00.001-04:002014-05-11T21:18:32.797-04:00Shortcake Biscuits with Salted Peanut Caramel Filling <div class="separator" style="clear: both; text-align: left;">
(Once again, ignoring the break that was taken). Time and time again I've complained to everyone I know as well as the internet that baking in student housing is less than ideal. When I realized I would need to move again this year, I latched myself on to a particular townhouse complex and begged and pleaded several other students (also strangers) until I could guarantee myself a room in one of these. Why? The kitchen. I have stainless steel appliances, a microwave I could fit in and...wait for it...a dishwasher. My kitchen aid also fits quite nicely on the granite counter top. </div>
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So I am now living here for the summer and I'm hoping to be able to dedicate myself more to the blog and really try and improve my knowledge and baking skills.</div>
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On the day I moved in I got a text from one of my friends who is also baker. She was commenting on how she couldn't wait for the Great British Bake Off to start up again. That got the wheels turning in my head and I realized to kick off the summer, I had to bake something from the show. Naturally, the bake wasn't "perfect" but I learned some new techniques and of course you're reading this post so you know what to look out for.</div>
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This recipe is of course from the only season I have never watched, the first, so I couldn't watch the show for reference. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL2zDQF57EHgSp3A5EWNoQy4Gk2vOq1R7FkrmyZf6__17gNU6cRjNCm6VqoRwvI0gX-A2bGGRAeH13b-R7HDiySKbhx2NK04_m2eC4ZYOi0VemdI1E-VhGqvfBY-YUV6zkP8RPVZHumT6/s1600/DSC02402.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL2zDQF57EHgSp3A5EWNoQy4Gk2vOq1R7FkrmyZf6__17gNU6cRjNCm6VqoRwvI0gX-A2bGGRAeH13b-R7HDiySKbhx2NK04_m2eC4ZYOi0VemdI1E-VhGqvfBY-YUV6zkP8RPVZHumT6/s1600/DSC02402.JPG" height="427" width="640" /></a><b>Caramel Peanuts</b></div>
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Ingredients:</div>
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-1/4 cup sugar</div>
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-1 tbsp water</div>
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-2 tbsp salted and halved peanuts</div>
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Arrange the peanuts on a baking sheet.</div>
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In a saucepan, add the sugar and water and stir until it resembles a a wet sand. </div>
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Cook on medium heat until it boils and turns a golden brown colour. Do not stir.</div>
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Pour the caramel over the peanuts. I would use a spoon and drizzle the caramel rather than pour straight from the pot. I got a large blob which once cooled and broken into pieces resembled the above photo. The peanuts mostly cam detached from the caramel and the caramel was too thick and sharp to eat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCJn-iXR_KTEluhE_YMzYzEPChvCcb2M9rvhhVrA7ANOhN_TyA9wDrsP8gVTzVmcMtbtusKGhdduqqT2b20ayonqwuLuDhm8Gub-2_KABRynvOvOmvLTgMzEJWHkt_PcXIqhjb1LYS7b1/s1600/DSC02403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCJn-iXR_KTEluhE_YMzYzEPChvCcb2M9rvhhVrA7ANOhN_TyA9wDrsP8gVTzVmcMtbtusKGhdduqqT2b20ayonqwuLuDhm8Gub-2_KABRynvOvOmvLTgMzEJWHkt_PcXIqhjb1LYS7b1/s1600/DSC02403.JPG" height="425" width="640" /></a></div>
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(usable pieces I was left with)</div>
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<b>Biscuits</b></div>
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Ingredients:</div>
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-1 cup butter</div>
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-1 cup sugar</div>
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-2 tbsp peanut butter</div>
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-1 1/2 cups flour</div>
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Preheat over to 325 F.</div>
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Cream butter and sugar until light and fluffy. Then add peanut butter until combined. </div>
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Sift in flour until the mixture comes together as a dough. I found it to be gritty and greasy. Cover the dough in cling film and chill in the fridge for 15 minutes. (Reading the recipe over, I realized I forgot this. So it might be the difference to getting a better consistency in the dough.)</div>
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Flour the work surface and roll and cut 24 biscuits. I found the recipe made much more than this.</div>
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Place on a cookie sheet, either greased or lined with parchment paper. Wrap in cling film and chill for another 15 minutes. Despite the recipe not having a leavening agent, this recipe is not like a typical rolled cookie. They didn't necessarily rise, however they did expand so make sure to space the biscuits a fair distance apart.</div>
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Bake for 12-15 minutes or until golden on the edges. Let cool for 5 minutes and then transfer to a cooling rack to cool completely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-o3b5LE354RcEye3YGdJDzSFlOuGAsH2_DtA72zaMyB4_briXVKBN_VKNgb6hd2ijoaSABSuVsk9XeI-AaOTAnoUKVexNIZdEuP5AeVcy8Rbp36vx4MPtbjmgbAIPG6T69CrgIMGvKN7X/s1600/DSC02404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-o3b5LE354RcEye3YGdJDzSFlOuGAsH2_DtA72zaMyB4_briXVKBN_VKNgb6hd2ijoaSABSuVsk9XeI-AaOTAnoUKVexNIZdEuP5AeVcy8Rbp36vx4MPtbjmgbAIPG6T69CrgIMGvKN7X/s1600/DSC02404.JPG" height="427" width="640" /></a></div>
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<b>Filling</b></div>
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Ingredients:</div>
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-300g dulce de leche</div>
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-1/2 tsp sea salt flakes</div>
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-1 tbsp salted peanuts, chopped</div>
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-additional 75g dark chocolate for garnish</div>
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Bring the dulce de leche to a boil on medium heat. This part was omitted from the recipe. (Was this a technical challenge?!) After looking up a similar recipe this was done so I assumed this to be the case.</div>
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Remove from heat and add salt and peanuts. Set aside to cool.</div>
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Spread the filling on half the biscuits and use the others to make a sandwich.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJoJp7TISRl96CchYytn51qwjHghFggALXzQ-K-Mb_BuT4etXCi66eEIabNbeEIvyyTcpZ3znvpM-04yLjuYZs-uVFrhEkTmV9nNXWh7tKNxQxkhsVTPPCOrYbyih5GTrcnnQOeK1ZYq1/s1600/DSC02408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJoJp7TISRl96CchYytn51qwjHghFggALXzQ-K-Mb_BuT4etXCi66eEIabNbeEIvyyTcpZ3znvpM-04yLjuYZs-uVFrhEkTmV9nNXWh7tKNxQxkhsVTPPCOrYbyih5GTrcnnQOeK1ZYq1/s1600/DSC02408.JPG" height="427" width="640" /></a></div>
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For garnish, melt dark chocolate and drizzle it over the cookies.Finish with the caramel peanuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcwp9X6373GFDtrSaiAPE024nK2WAua74dHUnvkJWxTMSfQvZ4wvRrtjDn3L_XTALZbfT5KH5-92NBzVXMe8U7mee08lcc6lVoHauYN-zCtlGcBiNZTMTbxd6ISW8oUORUH79UwCHWVNG/s1600/DSC02410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcwp9X6373GFDtrSaiAPE024nK2WAua74dHUnvkJWxTMSfQvZ4wvRrtjDn3L_XTALZbfT5KH5-92NBzVXMe8U7mee08lcc6lVoHauYN-zCtlGcBiNZTMTbxd6ISW8oUORUH79UwCHWVNG/s1600/DSC02410.JPG" height="427" width="640" /></a></div>
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Ready, set, BAKE!</div>
<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-27113226268289692472013-08-27T13:36:00.002-04:002014-04-22T22:19:05.794-04:00Banana Nut BreadThere's nothing easier to make than a loaf cake. Also I can't think of a proper introduction for a Banana bread. I mean, they're cheap to make and virtually impossible to mess-up, not to mention you don't need to dirty up a mixer to make it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymO_qzOYbi8h4DnVRDJvQ_bx1WkA2e6b9nNOi-5CN9RlT2sOn2L7Qaxn73NbbZhzXWaLbYtrETzsn1kiUfkSSR79A5dYWfkKDKHUdj9bYmEJm0VSK0e9JKo6isNbdKQMvDNaGHafFWfG4/s1600/DSC02294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymO_qzOYbi8h4DnVRDJvQ_bx1WkA2e6b9nNOi-5CN9RlT2sOn2L7Qaxn73NbbZhzXWaLbYtrETzsn1kiUfkSSR79A5dYWfkKDKHUdj9bYmEJm0VSK0e9JKo6isNbdKQMvDNaGHafFWfG4/s400/DSC02294.JPG" height="425" width="640" /></a></div>
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Since I've been living at home this month, it has been infinitely easier to bake (a perfect combination of my parents buying groceries and not having to work). Since my mother buys bananas every week to take in her lunch, there was an occasion where the bananas ripened at lightening speed and I thought it was the perfect opportunity to make my mother's Banana Nut Bread recipe.</div>
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<b>Banana Nut Bread </b></div>
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Ingredients:</div>
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-1 3/4 cups flour</div>
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-2 tsp. baking powder</div>
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-1/4 tsp. baking soda</div>
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-3/4 tsp. salt</div>
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-1/8 tsp. nutmeg</div>
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-1/2 tsp. cinnamon</div>
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-1/3 cup shortening</div>
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-2/3 cup granulated sugar</div>
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-2 well beaten eggs</div>
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-1 cup well mashed bananas (2 large or 3 medium)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xW8QcvhUVSa1-cGQXpQokwQPlMdL5NFfUoFmSfWJRcjLKQdSdJD6RKa1vR5KgLknx53aM5cJwLo2ndWTj3Gv3ZzMC61afhfcVf0yeygXbpoJWN45sjp8MqGKYWj4YVBLf464SdLfQjpE/s1600/DSC02281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xW8QcvhUVSa1-cGQXpQokwQPlMdL5NFfUoFmSfWJRcjLKQdSdJD6RKa1vR5KgLknx53aM5cJwLo2ndWTj3Gv3ZzMC61afhfcVf0yeygXbpoJWN45sjp8MqGKYWj4YVBLf464SdLfQjpE/s400/DSC02281.JPG" height="425" width="640" /></a></div>
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I recommend preparing the loaf with a fork and later a spatula. When the batter is transferred to the pan, it should have strings of banana in it and this is what will keep it like a rustic, moist loaf rather than a fluffy cake (stirring it by hand adds less air into the batter).</div>
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Sift together dry ingredients.</div>
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Cream together shortening and sugar. Add beaten eggs.</div>
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Add alternatively: bananas and dry ingredients. Lastly, stir in 1 cup chopped walnuts. </div>
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Turn batter into a greased loaf pan and bake at 350 1-1 1/4 hrs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwijslrsAkymOnn7RAtZnUqO_fo2V9gfts5jjrrsKvr8hzOIaLjMQ4WGfNllZ_-cxufZR63fBzcklGAbwP2loSjcQYW0p-2XhFiQ8euDZklEO_L5-Z4RP3E9yXOcCEyL-3s0a8PlEjsed/s1600/DSC02285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwijslrsAkymOnn7RAtZnUqO_fo2V9gfts5jjrrsKvr8hzOIaLjMQ4WGfNllZ_-cxufZR63fBzcklGAbwP2loSjcQYW0p-2XhFiQ8euDZklEO_L5-Z4RP3E9yXOcCEyL-3s0a8PlEjsed/s400/DSC02285.JPG" height="425" width="640" /></a></div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-33254152015932225172013-08-01T15:03:00.000-04:002014-04-22T22:20:12.548-04:00Royal Baby Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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On July 22, HRH Prince George of Cambridge was born. Upon hearing that the Duchess was in labour all I could think was 'this event needs cookies!'. My goal was finish these cookies in time with the announcement of the name because I knew I couldn't have them done by the time he was going to be born. This would of course be the perfect moment for me to make a mental note and remind myself that my <i>baking goals </i>are always, always set too high. Naturally, yesterday was the day I found time to make a trip to my favourite baking and kitchen store and pick up the cookie cutters I needed (also a 100 pack of Ateco disposable piping bags which was both a deal and necessary since the local Bulk Barn closed down where one could buy individual piping bags and not get ripped off by Wilton).</div>
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For instructions on decorating with royal icing see my post <a href="http://everyflavoursweets.blogspot.ca/2012/04/rustic-bunny-cookies.html">here</a>. For the crowns I used Crystal Colors powder food colouring in Antique Gold and mixed it with vodka (any alcohol base will do).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl8BaWFqkwj0c7zm9XDko3udjs1Ue6BfFqvsPtYc_0g-LWXv7F_6sK7mABY1QfqSS2ZDBZIilNI3Ls42lw4MX4WpC5r7I3-CUmiUn1XI6pMl-O-C6gBavcbr9RI8M0GdjjtpDxI8wXSv9/s1600/DSC02273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl8BaWFqkwj0c7zm9XDko3udjs1Ue6BfFqvsPtYc_0g-LWXv7F_6sK7mABY1QfqSS2ZDBZIilNI3Ls42lw4MX4WpC5r7I3-CUmiUn1XI6pMl-O-C6gBavcbr9RI8M0GdjjtpDxI8wXSv9/s400/DSC02273.JPG" height="425" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmovZOdP7AW-yiInH9cTqIeQRjGOtXO3xS5JhRR2HQvLhB3RfLX2zqnuVCPhPhIz3nN4HYhj16wpACzbpPdbJuULqWaFvC1yvS1h5m64ciflm_tt2w3JpOGNWh8xwWMcbRQBkJrfNk5p-e/s1600/DSC02276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmovZOdP7AW-yiInH9cTqIeQRjGOtXO3xS5JhRR2HQvLhB3RfLX2zqnuVCPhPhIz3nN4HYhj16wpACzbpPdbJuULqWaFvC1yvS1h5m64ciflm_tt2w3JpOGNWh8xwWMcbRQBkJrfNk5p-e/s400/DSC02276.JPG" height="425" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu6tEI0lkSlnjyHoJ54-zMcmjHcMhNophAwaqydE3Vue9Qcw-pwZQFrqbbxGzkDK6DFj1Vlw-dlquLmQsOPl5-Q7clzH7QhuvYoKtvokn2jfENyo5WFny8VTmZ_jZayS1UrFGN1XWekur/s1600/DSC02278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu6tEI0lkSlnjyHoJ54-zMcmjHcMhNophAwaqydE3Vue9Qcw-pwZQFrqbbxGzkDK6DFj1Vlw-dlquLmQsOPl5-Q7clzH7QhuvYoKtvokn2jfENyo5WFny8VTmZ_jZayS1UrFGN1XWekur/s400/DSC02278.JPG" height="425" width="640" /></a></div>
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As you can see with my pastel coloured union flag, my piping tends to get messy when I finish my line and I get a raised area where the icing clumps together. Does anyone have any tips on how to make this smoother and avoid this?Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-83911209937632629552013-07-25T16:29:00.000-04:002014-04-22T22:19:49.222-04:00Blackberry CupcakesSo I'm just going to pretend that there wasn't an awkward hiatus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF34NbKoWqPjRhTa6krZLuqX3wumV7-pwhjrGiTSTKjkx2neDwrdPlxwa7SJXyvL68uUxe8NDhOoHNe4QnQb5mp-x8sohX4cc4PxS62Ks7P5VHXkavHsk3xoiEYY62AlFNcdxtSjlYrUfc/s1600/DSC02269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF34NbKoWqPjRhTa6krZLuqX3wumV7-pwhjrGiTSTKjkx2neDwrdPlxwa7SJXyvL68uUxe8NDhOoHNe4QnQb5mp-x8sohX4cc4PxS62Ks7P5VHXkavHsk3xoiEYY62AlFNcdxtSjlYrUfc/s400/DSC02269.JPG" height="425" width="640" /></a></div>
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You might recall that I mentioned last summer I made the <i style="font-weight: bold;">perfect </i>vanilla cupcake recipe and conveniently lost the photos, which resulted in me never writing a post on them. On the off-chance you do remember me mentioning these cupcakes, fear not! I made them again with the photos and everything!<br />
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<b>(Mini) Vanilla Cupcakes</b> (makes 24+ mini) - adapted from <a href="http://cakemerchant.com/2012/08/06/mini-vegan-vanilla-cupcakes-with-blackberry-frosting/">here</a><br />
Ingredients:<br />
- 1 cup milk (I used 2%)<br />
- 1 tsp. vinegar<br />
- 3/4 cup sugar<br />
- 1/3 cup vegetable oil<br />
- 2 tsp. vanilla<br />
- 1 1/4 cup all-purpose flour<br />
- 2 tbsp. cornstarch<br />
- 1/2 tsp. baking soda<br />
- 3/4 tsp. baking powder<br />
- 1/2 tsp. salt<br />
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Preheat oven to 350 and line muffin tins.<br />
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In a large bowl combine milk and vinegar and set aside for a few minutes.<br />
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Add sugar, oil and vanilla and whisk until foamy.<br />
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Sift remaining dry ingredients and whisk until no lumps remain.<br />
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This batter is very thin so I poured it into a squeeze bottle to fill the cupcake liners approx. 3/4 full. I had remaining batter although I did not use it so I can't say how many more cupcakes it would have filled. If I had to guess I would say at least a half dozen.<br />
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Bake for 9-14 minutes.<br />
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Since blackberries were coming into season I thought to add a twist to the cupcakes this time. Ironically, I couldn't find any Ontario blackberries.</div>
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<b>Blackberry Cream Cheese Filling:</b></div>
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Ingreients:</div>
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- 1/2 cup of cream cheese</div>
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- 2 tbsp. milk</div>
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- 2 tbsp. blackberry syrup (alternatively you could use a puree with some added sugar)</div>
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Combine ingredients and whisk until smooth.</div>
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Using a BBQ skewer, carve a cylindrical hole out of the cupcake. </div>
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Fill a piping bag with blackberry filling. Insert tip into the hole and fill the hole. Remove any extra icing.</div>
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Wash and rinse a dozen blackberries. Cut each blackberry in half. Insert blackberry over the hole with the cut side face up.</div>
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Using a petal tip and white buttercream, pipe petals around the blackberry. Optional: sprinkle some black decorators sugar over the blackberry.</div>
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You'll be hearing from me soon. I promise. Scout's honour. Pinky swear. etc. etc.</div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-49342273465414218582013-03-23T16:24:00.000-04:002014-04-22T22:20:46.394-04:00The Past Three MonthsI realize I haven't been active in the past three months and while I haven't had the time to bake it does not mean that I haven't done anything "blog-worthy".<br />
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For Christmas this year I baked Eggnog Macarons (of which I have no photos). I baked three batches on Dec. 23 before I decided they looked good enough to serve my friends and family. I think that was enough macaron baking to satisfy me for another year.<br />
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After Christmas I went on a family vacation to London, England. I wanted nothing more than to go to Peggy Porschen's bakery while I was there as she has been my cake decorating idol since I started baking. Of course, the one time in my life (thus far) I'd had a chance to taste something of her's, her bakery was closed for the entire length of our trip, reopening a couple days after we'd left.<br />
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Fast forward a bit to March...and here I am, not baking anything delicious and preoccupied with what am I going to bake for Easter (and my dad's birthday which is Easter Monday this year). Well as fate should have it (or perhaps the baking gods intervened) Anna Olsen, of Food Network fame, not only happens to be an alumni of my school (in politics, no less) but was visiting and speaking on behalf of the Queen's Student Alumni Association. So I went, bought a cookbook, and was completely starstruck getting it signed!</div>
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Her talk was great, all about the great seasons we are blessed with in Southern Ontario and wonderful local produce we have in Canada. She gave the audience tips on dressing for the camera (never wear black!) and that on Tuesdays they film the time lapses for her show. She also shared that in every episode of her show Bake with Anna Olsen, you can find the mini chiffon cakes she baked in the first episode. By far, the best moment was (surprisingly not when someone asked her out to dinner) but when someone asked her about the most difficult thing to bake, to which she answered "French Macarons"!<br />
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It was an amazing opportunity to hear from her as an alumni and celebrity chef and her new cookbook will definitely inspire me to come up with something delicious for Easter and will fuel me with (NOT CUPCAKE) recipes for the summer.<br />
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-13654330797356223792012-12-08T16:31:00.001-05:002014-04-22T22:21:14.468-04:00Ferrero Rocher Cupcakes<div class="separator" style="clear: both; text-align: center;">
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The best part about coming home for the holidays is without a doubt that I don't have to cook, rarely have to clean and my parents pay for groceries. While I should be studying for my exams, I couldn't help but take advantage of this and bake some delicious cupcakes that are both festive and expensive.</div>
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When I first came across these cupcakes on the internet I couldn't get over how cute the gold wrappers looked on the cupcakes with the Ferrero Rocher on top. And while I couldn't find on specific recipe that was practical and fit my vision I took inspiration from <a href="http://somewheresplendid.com/2011/06/08/dessert-recipe-ferrero-rocher-cupcakes/">here</a> and <a href="http://www.bakeaholicmama.com/2012/08/dark-chocolate-cupakes-with-peanut.html">here</a> to achieve it.</div>
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<b>Dark Chocolate Cupcakes</b> (makes approx. 12)</div>
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Ingredients:</div>
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1 cup sugar</div>
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7/8 cup flour</div>
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3/8 cup dutch processed cocoa </div>
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3/4 teaspoon baking soda</div>
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3/4 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1 egg</div>
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1/2 cup buttermilk (I substituted 1/2 2% milk with a teaspoon of cream of tartar rather than buy a whole carton of buttermilk)</div>
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1/4 cup vegetable oil</div>
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2 ounces bittersweet chocolate</div>
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1/3 cup boiling water</div>
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Directions:<br />
In large bowl mix together sugar, flour, cocoa, baking soda, powder, and salt and combined. (Sift if any ingredients have gotten lumpy)<br />
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Melt chocolate in the microwave, taking it out every 30 seconds and stirring.<br />
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Keeping the mixer on low add egg, milk, oil and chocolate. Add each individually, until fully incorporated, scraping down the sides between each additions.<br />
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Add boiling water and stir by hand until fully incorporated.<br />
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Fill muffin tins 3/4 full and bake for about 20 minutes at 350 degrees.<br />
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Remove from tins and cool on a drying rack. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCSGnIfwrYBUniqBLgcku6lXxt5AJJT-J6D_2qkoI6k3elAbHpu_APNS-38o8sA-4z02b1QQ_yJMqR5CFI5SugqRcB0x_yAG_msgDPFG4WtfV5OIJNdg7xbm1r7BT1FzGUH9ZndexPDXu/s1600/DSC01992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCSGnIfwrYBUniqBLgcku6lXxt5AJJT-J6D_2qkoI6k3elAbHpu_APNS-38o8sA-4z02b1QQ_yJMqR5CFI5SugqRcB0x_yAG_msgDPFG4WtfV5OIJNdg7xbm1r7BT1FzGUH9ZndexPDXu/s400/DSC01992.JPG" height="425" width="640" /></a></div>
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<b>Nutella Buttercream Frosting</b> (enough to pipe swirls on 12 cupcakes)</div>
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Ingredients:</div>
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1/2 a 375g container of Nutella (or half 13 ounces)</div>
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1/2 cup unsalted butter</div>
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1/2 bag of icing sugar (or about 2 cups)</div>
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1/2 teaspoon vanilla</div>
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whipping (heavy) cream as needed</div>
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Ferrero Rochers for toppers</div>
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Directions:</div>
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Mix butter and Nutella together until combined.</div>
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Add icing a cup at a time. The texture of the icing will be like sand after this.</div>
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Add vanilla. Add whipping cream one teaspoon at a time until the desired consistency is reached. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZjnXhhYAirn3or0H_lByShAMmS9bbAHeZIAOgSggo106b5YJ_fo-WD1McKrqa85102SgVfSJ7NQF_dCKUkEvRQW8QmqDl6wYveDyBO8YNysfDQJ6SV4dFdDI9DeSM1I_lp7auITSyXll/s1600/DSC01995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZjnXhhYAirn3or0H_lByShAMmS9bbAHeZIAOgSggo106b5YJ_fo-WD1McKrqa85102SgVfSJ7NQF_dCKUkEvRQW8QmqDl6wYveDyBO8YNysfDQJ6SV4dFdDI9DeSM1I_lp7auITSyXll/s400/DSC01995.JPG" height="425" width="640" /></a></div>
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Pipe and top with chocolates.</div>
<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-39840357742692982232012-12-03T17:18:00.001-05:002014-04-22T22:21:54.858-04:00Royal Icing Transfer Tutorial and Oxfam Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDN7C8PTIZjwYLYHS7V8ero9w9U0vafiRsl5mclg_belxcqyFaRe9BRhUxGMdRePix4aAsPHy392sgSkpa-H22yt1JGq1JjaqftmDR18HYiy_HEpGh62mcoTs_LagTCWErI_wUVEG3ids/s1600/DSC01978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDN7C8PTIZjwYLYHS7V8ero9w9U0vafiRsl5mclg_belxcqyFaRe9BRhUxGMdRePix4aAsPHy392sgSkpa-H22yt1JGq1JjaqftmDR18HYiy_HEpGh62mcoTs_LagTCWErI_wUVEG3ids/s400/DSC01978.JPG" height="425" width="640" /></a></div>
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So now we're into December, the month of baking and exams. And while we're all trying to learn what exactly was going on in those lectures we've been "going to" all term, we can also learn a few new techniques when it comes to our holiday baking.</div>
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I'm sure everyone has come across a cookie or some other icing decoration and thought, how could someone possibly have made that so perfect? Well, if that person had a few hundred bucks to throw around, they could have used a projector designed specifically for baking to trace the design, or they could have made transfers traced onto wax paper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgNmb1qLnFwnDmAvJa_A3dium86QPiwFXkJGTMpqINC4IKQZy1uOQG-YjFId7fhf1_2_uFoJ4hmRHuExOYcpIIMDtnsgxQf4rL03E6dI2RWfIAQubpkB_4sWPgO9lF_C1dFwoUTvVLLB2/s1600/DSC01966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgNmb1qLnFwnDmAvJa_A3dium86QPiwFXkJGTMpqINC4IKQZy1uOQG-YjFId7fhf1_2_uFoJ4hmRHuExOYcpIIMDtnsgxQf4rL03E6dI2RWfIAQubpkB_4sWPgO9lF_C1dFwoUTvVLLB2/s400/DSC01966.JPG" height="425" width="640" /></a></div>
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The process of making royal icing transfers is quite simple, however because icing is not the strongest of mediums, I recommend making many back-ups as they will break.</div>
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<b>What you need:</b></div>
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-soft peak icing </div>
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-flood icing</div>
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-piping bag with a number 2 tip</div>
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-squeeze bottles</div>
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To begin, grease a sheet of wax or parchment paper with butter.</div>
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Under the wax paper place an image of what you trying to create. The technique works best with simple images like logos and lettering. An image with layers such as eyes on a person or animal will be more difficult to trace.</div>
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Pipe outlines of the image. </div>
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It's best to begin flooding the transfers before the piping dries. This will reduce the chance of the piping breaking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4jpaAXIah3pmK7DgBS9SB8w_yP-Lf0zWrwHUHmvGpYaNkuOvBGsLN0Jnr7tAOBMcf07AJIIk6bgBkoBVvSNwJCq7lVzjl3cdSYu_iofiLnzYQ5EO7ty80fWMBBz3sUMDeX-xq5TBCsEm/s1600/DSC01973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4jpaAXIah3pmK7DgBS9SB8w_yP-Lf0zWrwHUHmvGpYaNkuOvBGsLN0Jnr7tAOBMcf07AJIIk6bgBkoBVvSNwJCq7lVzjl3cdSYu_iofiLnzYQ5EO7ty80fWMBBz3sUMDeX-xq5TBCsEm/s400/DSC01973.JPG" height="425" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssh8H7YC4eG4r7851eetwd8eNwW3A0SHSjxPKqunbcLUlZYadrTHpa8_y_yYBfr1OMWHe_WzrCqmit9JKO4IWpDvLRVyvom-S6X9_hw4TkLZ3Q4hriOlLIMcn0o8HWyulQ4ccSufwjrx3/s1600/DSC01974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssh8H7YC4eG4r7851eetwd8eNwW3A0SHSjxPKqunbcLUlZYadrTHpa8_y_yYBfr1OMWHe_WzrCqmit9JKO4IWpDvLRVyvom-S6X9_hw4TkLZ3Q4hriOlLIMcn0o8HWyulQ4ccSufwjrx3/s400/DSC01974.JPG" height="425" width="640" /></a></div>
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After a few hours the transfers may seem dry but believe me when I say they won't come of the paper clean until they've dried overnight. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGwzE6HbegDruh_uqhMOlCxAXvu2DRskPgF5w3gUgtRHUioiLQ8LR4RzbqKHC74MN4_4Cli_8O-1dibYjZ8jrXnB-CJDFu_jEnVyK2u3mbLunmft4OPj03NHhjuiJ8PuVr6mWgYjdA2OG/s1600/DSC01975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGwzE6HbegDruh_uqhMOlCxAXvu2DRskPgF5w3gUgtRHUioiLQ8LR4RzbqKHC74MN4_4Cli_8O-1dibYjZ8jrXnB-CJDFu_jEnVyK2u3mbLunmft4OPj03NHhjuiJ8PuVr6mWgYjdA2OG/s400/DSC01975.JPG" height="425" width="640" /></a></div>
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After drying overnight, gently slide them off the paper with a small off-set spatula or pry them off even more gently with a knife.</div>
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Pipe the backs with royal icing and secure them to your cookie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv8T0sPHbOl75d_wQYWcuvOICuSXkZfNL5___YcqjFLdTL17-GpC9S0vb8KReEvgdNMdTgODufV_8caFxbO_FYchPtnh4u5U88irqQr54kZHLG2U7zHHifnW60wACrCIRIni1F6O8CI7Y/s1600/DSC01977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv8T0sPHbOl75d_wQYWcuvOICuSXkZfNL5___YcqjFLdTL17-GpC9S0vb8KReEvgdNMdTgODufV_8caFxbO_FYchPtnh4u5U88irqQr54kZHLG2U7zHHifnW60wACrCIRIni1F6O8CI7Y/s400/DSC01977.JPG" height="425" width="640" /></a></div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-2094137656917693462012-11-27T12:54:00.000-05:002014-04-23T14:17:40.914-04:00Snickerdoodle Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Like every school year ever and like every student ever, I've fallen into the November slump. And while despite the the forever cramming for midterms in October ending, November means its cold and I need to save my motivation for final exams. That sounds fair right?</div>
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Well thanks to my friend, I actually got around to baking again and surprise, surprise, it's a cupcake. I keep thinking it's about time I stop baking cupcakes and start baking more of a variety of sweets but in all honesty cupcakes are such a crowd-pleaser and I don't bake for myself, I bake for my friends.</div>
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So my friend Katie picked out a recipe, which I happened to own from Martha Stewart, for snickerdoodle cupcakes and being the kind souls that we are, we gave them out to our friends and performers at a coffeehouse that we helped organize.</div>
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<b>Snickerdoodle Cupcakes</b> (makes approx. 30)</div>
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Ingredients:</div>
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3 cups minus 2 tablespoons all purpose flour</div>
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1 tablespoon baking powder</div>
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1/2 teaspoon salt</div>
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1 tablespoon ground cinnamon</div>
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1 cup unsalted butter</div>
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4 large eggs</div>
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1 3/4 cups sugar</div>
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2 teaspoons vanilla extract</div>
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1 1/4 cup milk</div>
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Directions:</div>
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Preheat oven to 350 degrees and line your muffin tins.</div>
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Sift together dry ingredients in a medium bowl and set aside.</div>
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Cream butter and sugar together until pale and fluffy with a mixer on medium speed in a larger bowl. Add the eggs one at time, mixing until completely incorporated. Add vanilla. Add the dry ingredients in three batched alternating with milk and making sure to scrape down the sides of the bowl so everything is well incorporated. </div>
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Fill the cupcake liners 3/4 full and bake for 20 minutes. When cooled frost with your favourite buttercream or cream cheese frosting.</div>
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Notes: Baking in student housing, as I'm sure I've said before, means the ovens usually have a mind of their own. Despite baking at a lower temperature than 350 I found the first batch came out with a stiff top but the insides were still light and fluffy. Not only is this recipe a keeper, I think it may also be foolproof. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qRvrWY5yBoyAHJpOflmwzdz6q0cTF0yAhAsq_axntKL5rm1S83mGYQ9Ff84UQdprgUsiUpPbk_vxkd7ZqrfMHor3BTbMJVgaGd5FXeVbjFg831q_bkIj5akSBeqG2X3nQ3OeNJKez7ai/s1600/DSC01958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qRvrWY5yBoyAHJpOflmwzdz6q0cTF0yAhAsq_axntKL5rm1S83mGYQ9Ff84UQdprgUsiUpPbk_vxkd7ZqrfMHor3BTbMJVgaGd5FXeVbjFg831q_bkIj5akSBeqG2X3nQ3OeNJKez7ai/s400/DSC01958.JPG" height="425" width="640" /></a></div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-63418428301175992182012-10-14T20:38:00.002-04:002014-04-22T22:22:39.405-04:00Pie Time!<div class="separator" style="clear: both; text-align: center;">
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Now that fall is finally here and the weather is cold enough to make you contemplate getting out your winter coat, it is time for fall baking! Which means while everyone is baking "pumpkin spice" everything, I was trying out pies (not pumpkin pies) for the first time. </div>
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The idea seemed simple enough which was to buy pie crust and raspberry jam and cookie sticks, combine and bake. Actually, it seemed fool proof and they looked beautiful going into the oven. The problem took place in the oven where the pies went from "thanksgiving" to "halloween". I'm not sure if it was because the vents I cut weren't big enough or if it had to do with the sticks, but in the oven the pie crusts separated and oozed jam everywhere which made it look like a bloody mess.</div>
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Thankfully some of them came out clean like the one bellow and regardless of the appearance they were tasty. And since this blog has become more unsuccessful than successful in my baking pursuits, I'll be making sure to put up some good, classic recipes that were also brought to our thanksgiving feast.</div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-33648717316448680172012-09-29T21:09:00.001-04:002014-04-22T22:23:47.944-04:00Black-Bottom Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Since moving back to school, starting classes and then catching a terrible cold that originated in Georgia (the state, not the country), I've had little to blog about. I did have a previous blog from the end of August when I made the most delicious and moist vegan mini-cupcakes ever but before I could write the blog post my memory card deleted all the photos and then the memory card was lost forever (karma's a bitch and it doesn't distinguish between people and memory devices). But today I took all my baking supplies on the long trek to the campus ghetto to bake at my friends' house. Carrying my cupcake carrier, camera bag and a massive bag filled with canisters, a mixer and every other ingredient for half an hour resulted in quite a few rests along the way and my friend saying, "You look like you're about to cry." So we went to McDonald's to cheer me up.</div>
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For the recipe this week I returned to The Hummingbird Bakery Cookbook for their Black-Bottom Cupcake recipe. The final product was delicious but not quite a cupcake and I wish it had been better described in the recipe especially the consistencies, none of which seemed accurate while mixing. The "black-bottom" was called a cake filling but never reached a consistency of cake batter (actually the thickest 'goop' I've ever come across) and tasted more like a brownie after being backed. Alternatively, the cheesecake batter was a liquid mess. </div>
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<b>Black-Bottom Cupcakes </b>(makes a dozen)</div>
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Ingredients:</div>
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Cake Base (Brownie)</div>
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1 1/2 cups all-purpose flour</div>
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1/2 + tablespoon sugar</div>
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1/3 cup unsweetened cocoa powder</div>
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1/2 teaspoon baking soda</div>
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1/4 cup sunflower oil (I used vegetable oil)</div>
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1 1/2 teaspoons distilled white vinegar</div>
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1/2 teaspoon vanilla extract</div>
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Cheesecake Filling</div>
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4 1/2 oz. cream cheese</div>
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1/3 cup sugar</div>
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1 egg</div>
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1/2 teaspoon vanilla extract</div>
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a pinch of salt</div>
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2/3 cup chocolate chips</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF-AtGHkmw5a2beh3DdexIp48-RgsveS-2mUpZDDKg3EYPjQvdKI2lxxN3wZALGQNuaEX09lGqItDjGs6Ms8SqUJEUh9AOAkMsFm1Jq0F-f8s8N4U4VZEhVENT4xV6Kn9LF4zuT146RrL/s1600/DSC01875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF-AtGHkmw5a2beh3DdexIp48-RgsveS-2mUpZDDKg3EYPjQvdKI2lxxN3wZALGQNuaEX09lGqItDjGs6Ms8SqUJEUh9AOAkMsFm1Jq0F-f8s8N4U4VZEhVENT4xV6Kn9LF4zuT146RrL/s400/DSC01875.JPG" height="425" width="640" /></a></div>
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Directions for chocolate base:</div>
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Whisk the flour, sugar, cocoa and baking soda in a large bowl. </div>
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In a glass, whisk the oil, vinegar, vanilla, and half a cup of water. Gradually add to dry ingredients.</div>
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Continue to mix until all ingredients are fully combined.</div>
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Dived into cupcake liners.</div>
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Directions for the cheesecake filling:<br />
Beat together the cream cheese, sugar, egg, vanilla and salt on medium-slow until smooth and fluffy (or in my case, not at all).<br />
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Stir chocolate chips by hand.<br />
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Spoon a tablespoon of the filling into the cupcake liners.<br />
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Bake at 325 degrees for 20 minutes. A good indicator is when the cheesecake filling turns golden on the edges. Decorate with cream cheese frosting and cocoa powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3H3eRTMX0SfC_-yj0bt3Puw63CZB9Cr1eu2cvmrmQu89AW3e42TEnRrhvdqxbfZn2AAqg1YUgI1blPzjCR-suZyli4Q7r42raHav42u0b6xNlGPqY_MVU103gMrUv0k71RSuUr39lSuxK/s1600/DSC01883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3H3eRTMX0SfC_-yj0bt3Puw63CZB9Cr1eu2cvmrmQu89AW3e42TEnRrhvdqxbfZn2AAqg1YUgI1blPzjCR-suZyli4Q7r42raHav42u0b6xNlGPqY_MVU103gMrUv0k71RSuUr39lSuxK/s400/DSC01883.JPG" height="425" width="640" /></a></div>
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Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com2tag:blogger.com,1999:blog-7776336162012814696.post-48813302029973070712012-08-14T16:43:00.001-04:002014-04-22T22:24:21.729-04:00A Final Goodbye To The Olympics#instagrammeetsblogging<br />
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I would say the biggest blogging trend currently would be tumblr. Its a medium where anyone can blog and no original content is required to be successful and can therefore be more appealing to the masses. Tumblr for most people is "re-blogging" vintage looking photos taken by hipsters who now probably regret ever editing that photo because now of course its too "mainstream". And now that everyone can reblog these photos the next logical step is making a device available for the masses to take their own vintage photos a la instagram.<br />
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I've got to say I am a fan of the effects that instagram makes but I wasn't too convinced for a blog. I mean who wants their food to look old?! But after baking these toffee and olympic inspired cupcakes, when my friend took these photos on her iphone I postponed taking my own photos with my dslr and then when she posted them on facebook I decided against it all together. I thought the effect seemed perfect for saying goodbye to the Olympics (which are now in the past)!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGST6WYUuxc5cwd_F5fMHa9BEFHMijYiN5Ig3GeQDAZZlJAURVxQ2qcyIrjSvO1d6QMqhucVtSRpHY3J6WvuCBo0UZXxZMFvfokOWQFyrtmFnvOqPHE8ZRTYVH9MDgVWSDxwti65s4umm-/s1600/378316_10152019534640188_1217702282_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGST6WYUuxc5cwd_F5fMHa9BEFHMijYiN5Ig3GeQDAZZlJAURVxQ2qcyIrjSvO1d6QMqhucVtSRpHY3J6WvuCBo0UZXxZMFvfokOWQFyrtmFnvOqPHE8ZRTYVH9MDgVWSDxwti65s4umm-/s400/378316_10152019534640188_1217702282_n.jpg" height="640" width="640" /></a></div>
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See ya in Sochi!</div>
Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-92190688785974138502012-08-01T11:49:00.002-04:002014-04-22T22:24:46.711-04:00London 2012 Cookies<div class="separator" style="clear: both; text-align: center;">
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So the Olympics have finally started and despite Canada still not winning a gold medal yet I couldn't help celebrating the silver medal by the men's eight with my rower friend. And by celebrate I of course mean bake! </div>
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These were definitely not my best cookies by any stretch of the imagination and the lines ended up being quite messy. I really need to work on flooding outside sharp corners but I've never made cookies with shapes as geometric as this, just nice, smooth, round corners so it was also a learning experience. But am I happy with them? Yes! There is just so much excitement in these Olympics that not even an ugly cookie could get me down!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoL46T4s9px4u6mhFBWZHnV_AaWhNYoJfa1j2AXMD4nmIwi-7jVj-hfrlJ39f4vfeeVITilFjA-JWGTTMHGWVc-S6tAhq9zO3qmpeTcLVirVBokXSGPYyiyhTWZi5UM-6IGY-kw7E4mgV3/s1600/DSC01796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoL46T4s9px4u6mhFBWZHnV_AaWhNYoJfa1j2AXMD4nmIwi-7jVj-hfrlJ39f4vfeeVITilFjA-JWGTTMHGWVc-S6tAhq9zO3qmpeTcLVirVBokXSGPYyiyhTWZi5UM-6IGY-kw7E4mgV3/s400/DSC01796.JPG" height="424" width="640" /></a></div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-41548591646731110062012-07-21T16:42:00.000-04:002014-04-22T22:25:23.186-04:00Chocolate Macarons: Take One<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO1Y0sU82c9kxUQ2tloiWhDAJCj7l4QH6n0HKQaMB4mRfS3n5N59B8Dr147-zsiXQ-OH4kBB_aZn-EN__h62krRzmvQdVJ1jFWRznU-q-m1tLeLlPsquD2wznpg1JDf-YYOSaVH-EUl1n/s1600/DSC01785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO1Y0sU82c9kxUQ2tloiWhDAJCj7l4QH6n0HKQaMB4mRfS3n5N59B8Dr147-zsiXQ-OH4kBB_aZn-EN__h62krRzmvQdVJ1jFWRznU-q-m1tLeLlPsquD2wznpg1JDf-YYOSaVH-EUl1n/s400/DSC01785.JPG" height="424" width="640" /></a></div>
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So finally I worked up the courage to attempt french macarons. The problem with macarons are that you have so many articles that will say certain details are crucial to the perfect macaron and others that say they don't matter at all. </div>
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So I decided to take the advice of one of my favourite bloggers: <a href="http://cakejournal.com/tutorials/how-to-make-macarons/">http://cakejournal.com/tutorials/how-to-make-macarons/</a>.</div>
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And here is the series of (unfortunate?) events that occurred in the process of trying to make chocolate macrons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8gyu5a3ccQZ2QIuNZ86pZ5zdTQdMtVVP5mW60FMr28YfTqlG_q6HX8a6bg3D9USIr4ix1dc-ZJOIMkLmOJhF2bp2Loc7veVPHLrDuvd4OWVKi4WdEkTH7xVP8zEAY5Paoxcp3rYz_6-m/s1600/DSC01779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8gyu5a3ccQZ2QIuNZ86pZ5zdTQdMtVVP5mW60FMr28YfTqlG_q6HX8a6bg3D9USIr4ix1dc-ZJOIMkLmOJhF2bp2Loc7veVPHLrDuvd4OWVKi4WdEkTH7xVP8zEAY5Paoxcp3rYz_6-m/s400/DSC01779.JPG" height="424" width="640" /></a></div>
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Things I don't own and probably should have owned in order to make these macarons:<br />
-Food Processor<br />
-Kitchen Scale<br />
-Large Round Tip (I usually just use the large coupler and it works just fine...)<br />
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Step one of the recipe was to grind the almonds into a powder. My blender has a grind button so it seemed simple enough until the blender stopped working and started smoking. After this catastrophe I needed to convert the weight measurements to cups which was partially done for me except the conversions provided did not match the conversions I found on websites I normally used for this kind of thing. So which was right? I went with cake journal on the conversions.<br />
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The meringues went okay. They were not as glossy as described in the recipe but they were stiff enough not to move when I flipped the bowl upside down. The problem was the consistency after folding in the dry ingredients was off. I find I often have this problem with folding because I tend to over-mix to ensure that is mixed enough. So the mixture turned out too thin and dripped everywhere while I was trying to pipe it. I mean globs the size of your fist on the counter, the roll of parchment paper and all over my hands.<br />
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So there were more problems with this recipe than things that went right so when I got 3 macarons out of the recipe I was kind of ecstatic! (Did I mention when making the the ganache the cream boiled over too?!) So next time I bake I need make sure to avoid ladders and black cats. Also I need to buy a couple things...<br />
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com3tag:blogger.com,1999:blog-7776336162012814696.post-75353155956709804922012-07-15T19:40:00.000-04:002014-04-22T22:25:57.801-04:00Coconut and Pineapple Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4XPqyscpSRXxUG_KHAGsDGtKoPufzeD8uinnn_W2hY1E5Oep4h3CrsD4Uh125MwjTS3wn8WJ4PxHAyGC_xgwztXC77kVGD614XwL5PndscnhxSzHC1NrQ84whg3W7xmmUQDu6J5ahpqH/s1600/DSC01760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4XPqyscpSRXxUG_KHAGsDGtKoPufzeD8uinnn_W2hY1E5Oep4h3CrsD4Uh125MwjTS3wn8WJ4PxHAyGC_xgwztXC77kVGD614XwL5PndscnhxSzHC1NrQ84whg3W7xmmUQDu6J5ahpqH/s400/DSC01760.JPG" height="424" width="640" /></a></div>
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Since I've started working its been both hard to find the time to find something I want to bake as well as being able to organize the ingredients. But finally I had a whole weekend off! So I decided I would bake. I'd been eager to try and make french macarons but I'd been postponing it for a while (and I decided to do it again). Instead I decided to have something more refreshing since its become so hot and humid lately. </div>
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About a month ago I bought the Hummingbird Bakery Cookbook and a recipe that had caught my eye was the coconut and pineapple cupcakes which reminded me and pina coladas and vacations. On the cover of the cookbook they have them decorated with shaved coconut and a small gumpaste rose and I thought they were adorable.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aVazr1hyZkA8LUnwHSa8AhC0226O9M-cUVOYjQsGzdttHlWHZnxXTM6YhwOFT06iBQqrZMuCH2pOI_rb5Isn5Ur_KpSGK692gK8NE-PV-QQTd1ye8GgncdeRrf0gIOg7VYM84MJPdXxq/s1600/DSC01765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aVazr1hyZkA8LUnwHSa8AhC0226O9M-cUVOYjQsGzdttHlWHZnxXTM6YhwOFT06iBQqrZMuCH2pOI_rb5Isn5Ur_KpSGK692gK8NE-PV-QQTd1ye8GgncdeRrf0gIOg7VYM84MJPdXxq/s400/DSC01765.JPG" height="424" width="640" /></a></div>
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<b>Coconut and Pineapple Cupcakes</b> (makes "12", I got 10, from the Hummingbird Bakery Cookbook)</div>
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Ingredients:</div>
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1 cup all-purpose flour</div>
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3/4 cup sugar</div>
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1 1/2 teaspoons baking powder</div>
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a pinch of salt</div>
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3 tablespoons unsalted butter</div>
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1/2 cup coconut milk (I used unsweetened)</div>
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1/2 teaspoon vanilla extract</div>
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1 egg</div>
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9 canned pineapple rings chopped into small pieces (we didn't use canned pineapple and used about a third of a pineapple)</div>
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shaved coconut for decoration</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlZWo-dZ0ecG7ZgD_dzWJptuFZnMg4I7Fk68MrRiZjhX3YsuIr6dXXT7yAtOkhKLpLYfmgzNpJbdE2Qz_rwKPiQdWFiiP-eNUlBaJcHQXR1a2ZbCYXtMN3jJT6Eqz4r_G7yaNujHeXfvP/s1600/DSC01767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlZWo-dZ0ecG7ZgD_dzWJptuFZnMg4I7Fk68MrRiZjhX3YsuIr6dXXT7yAtOkhKLpLYfmgzNpJbdE2Qz_rwKPiQdWFiiP-eNUlBaJcHQXR1a2ZbCYXtMN3jJT6Eqz4r_G7yaNujHeXfvP/s400/DSC01767.JPG" height="424" width="640" /></a></div>
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Directions:</div>
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Preheat oven to 325.</div>
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Mix flour, sugar, baking powder, salt and butter in a mixer on slow until a sandy consistency is reached and the butter is no longer visible.</div>
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Mix coconut milk and vanilla together in a separate bowl and add to flour mixture, mixing on medium speed.</div>
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Add an egg and beat until fully combined, scraping the sides of the bowl with a spatula.</div>
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Divide the chopped pineapple into the fluted paper cups and add batter until 3/4 full. Bake for 20-25 minutes. I baked for about 30 (my oven usually takes longer) but found they still looked soft and "not ready" when I took them out however after cooling they lost that consistency. Then let cool on a wire rack.</div>
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For the frosting mix 2 cups of confectioners' sugar and 5 tablespoons of unsalted butter until combined with the appearance of icing consistency. Slow the speed and add two tablespoons of coconut milk. Continue to beat, increasing the speed, until light and fluffy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6OXmkUwFo8-yrBjcDvK-0BLu74ytS4kfGS_Lko3In5apDlWTj6HY_iDlGXOag2fnRelkG2YLKTLD4w5BwHLiu9QqLtToTmyTHTTjXq_pQD848eM2JE0gQx04eA_KOJOVmJ2N9uwtxuIK/s1600/DSC01774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6OXmkUwFo8-yrBjcDvK-0BLu74ytS4kfGS_Lko3In5apDlWTj6HY_iDlGXOag2fnRelkG2YLKTLD4w5BwHLiu9QqLtToTmyTHTTjXq_pQD848eM2JE0gQx04eA_KOJOVmJ2N9uwtxuIK/s400/DSC01774.JPG" height="424" width="640" /></a></div>
<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-31956686855439650302012-06-24T10:17:00.001-04:002014-04-22T22:26:40.222-04:00My Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALe3fkE_AGjcRmDT1qaurrNhjE1VQlheq9qUzvqQoN0n9C1EtgEaD7bCxp_oufBOl5swoHrAYNguIMWYX-2dTHVGuvLI7eX7ZpdztIGEIdB3Dr_MtLOgBy3qHz_eC0W0NVMm2GLpbP7Ot/s1600/DSC01747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALe3fkE_AGjcRmDT1qaurrNhjE1VQlheq9qUzvqQoN0n9C1EtgEaD7bCxp_oufBOl5swoHrAYNguIMWYX-2dTHVGuvLI7eX7ZpdztIGEIdB3Dr_MtLOgBy3qHz_eC0W0NVMm2GLpbP7Ot/s400/DSC01747.JPG" height="424" width="640" /></a></div>
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The long wait to make another cake with fondant was finally over! For my birthday my mother bought all my supplies to make my own birthday cake, which I'd never had the chance to do before. I wanted to keep it as simple as possible to minimize error. But like always there were things I should have done differently. The lopsided cake didn't help either! One layer of the cake did not come out of the pan cleanly (I've learned my lesson with Pam) which resulted with improv correction tricks using plastic wrap and icing to try and re-balance the layer.<br />
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Was it successful? Not really. Did the extra icing make it too mushy and round for the fondant? Yup. But was I excited to just make my own cake and was everyone impressed? Double yes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLBmVhwmcsC07M2HEEQxQrSU0hNUyZg6w6eOPVzsUrDdgTP9cZyfSMxE98as2H27P7YV7ArcDt6HTcvOAyDkys5AWpNI7Jfs77sNNVKka1-bC1dHsFt5-XyiCiBFgOKHo4dHuarAEKmJa/s1600/DSC01743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLBmVhwmcsC07M2HEEQxQrSU0hNUyZg6w6eOPVzsUrDdgTP9cZyfSMxE98as2H27P7YV7ArcDt6HTcvOAyDkys5AWpNI7Jfs77sNNVKka1-bC1dHsFt5-XyiCiBFgOKHo4dHuarAEKmJa/s400/DSC01743.JPG" height="424" width="640" /></a></div>
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Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-68924569900648568252012-06-14T17:21:00.000-04:002014-04-22T22:27:17.375-04:00Balmoral Shortbread Tarts<div class="separator" style="clear: both; text-align: center;">
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This past week marked the Diamond Jubilee of our monarch, Elizabeth II. To celebrate (a little late) I decided to make shortbread tarts with strawberries and cream from a recipe in Hello! Canada dubbed "Balmoral Shortbread Tarts" in honour of the celebrations.<br />
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<b>Balmoral Shortbread Tarts </b>(adapted from Hello! Canada, makes 4)<br />
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Ingredients:<br />
1 1/2 cups all-purpose flour<br />
pinch of salt<br />
1/3 cup sugar<br />
1/2 cup unsalted butter, diced<br />
3 tsp cold water<br />
strawberries<br />
1/4 cup whipped cream<br />
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Directions:<br />
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Cut up strawberries and leave them to soak with sugar.<br />
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Mix flour, salt, sugar and diced butter with hands. Once a crumbly dough is made add cold water to the dough. Flatten the dough and let it rest for 15 minutes.<br />
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Roll out dough to a thickness of 3 mm. Use a large round cookie cutter to cut circles out of the dough and use them to line a tart pans. Prick the dough with a fork and insert pie weight (alternatively the tarts can be lined with parchment paper and beans or rice can be used instead of weights).<br />
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Blind bake for 18 minutes at 320. Leave them to cool and harden.<br />
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Once cooled, add a tablespoon of whipped cream to each tart and top with strawberries and icing sugar as garnish.<br />
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-7775450970984497462012-06-02T17:58:00.001-04:002014-04-22T22:27:44.407-04:00Bunting Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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After the disappointment that was the frozen yogurt last month (and I spent ALL day stirring it!) I felt that I needed to do something simple. So simple that absolutely nothing could go wrong. And guess what! Nothing went wrong.</div>
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Last week I made red velvet cupcakes for a friends birthday which can be found <a href="http://everyflavoursweets.blogspot.ca/2012/02/mini-red-velvet-cupcakes-with-cream.html">here</a>. However because I was so busy with training for work I didn't have a ton of time to invest in them so I baked the cupcakes a few days before and on the day of I iced them with CK Products' Buttercream Icing. After the cupcakes, there was enough leftover for a cake so I saved it in the fridge for this weekend.</div>
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<span style="text-align: left;">The cake was a chocolate genoise sponge cake which was relatively easy to make but did not produce a lot of cake. To raise the height I layered it with fresh Ontario strawberries (my favourite time of the year is when strawberries are in season here). I skipped the crumb coat and opted for a slightly messy/textured icing appearance similar to some of the cakes made by the Sweet and Saucy Shop, which has one of the best blogs for inspiring cakes. Finally I finished the cake with a free bunting printable I found online.</span><br />
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What surprised me most was that everyone loved it! They thought it looked great and tasted even better (despite its simplicity).<br />
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For any birthdays that spring up quickly or if you are just super busy I totally recommend skimping on the decorating and using bunting. Plus Pinterest is totally helping arts and crafts make a comeback. The cake doesn't require any specialized skills but looks like a lot of effort was put into creating it.<br />
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com1tag:blogger.com,1999:blog-7776336162012814696.post-49436328546039261612012-05-20T20:22:00.001-04:002014-04-22T22:28:14.614-04:00Bittersweet Stracciatella Frozen Yogurt<div class="separator" style="clear: both; text-align: center;">
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The past few months here have been filled with rain and barely above freezing temperature but finally now that we're in May we're encountering some beautiful weather. So now that the sun is out and the pool is open, I need some frozen treats!<br />
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Despite not having an ice cream maker I thought I would try to make a frozen yogurt recipe anyway since the recipe is fairly simple and because its the long weekend I have all the time in the world! The recipe is originally from <a href="http://www.skinnytaste.com/2011/07/low-fat-vanilla-bean-frozen-yogurt.html">http://www.skinnytaste.com/2011/07/low-fat-vanilla-bean-frozen-yogurt.html</a> and I used lots of tips from <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/">http://www.davidlebovitz.com/2007/07/making-ice-crea-1/</a>.</div>
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<b>Vanilla Frozen Yogurt:</b></div>
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Ingredients:</div>
1 1/2 cups plain whole-milk yogurt <i>-this I couldn't find but I used a "natural" yogurt</i><br />
2 1/2 cups plain fat free Greek yogurt<br />
1 vanilla bean <i>-I used two tsp of vanilla extract instead</i><br />
1/2 cup sugar<br />
3 tbsp honey <i>-this I also didn't have so I used corn syrup and sugar</i><br />
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Directions:</div>
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Using a blender, pulse the sugar until slightly powdery.</div>
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Whisk all ingredients together until well blended.</div>
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Put in the freezer for 45 then stir either with a mixer or by hand. Continue this process every 30 minutes until frozen yogurt has reached the proper consistency.</div>
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Melt 2 ounces of bittersweet chocolate in a heat proof bowl. Drizzle over frozen yogurt and place back in the freezer. Remove when chocolate has frozen and stir until the chocolate has broken and is evenly distributed.</div>
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I found the frozen yogurt to be realllllllly just like yogurt that was frozen. It still had a really sour taste so I would recommend adding more sugar, vanilla and honey to improve the taste. Because I lack the ability to go back in time I added chocolate syrup to improve taste.</div>
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Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-52256158011625054522012-05-06T16:15:00.000-04:002014-04-22T22:28:56.843-04:00White Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
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The piece that completes any stylish kitchen is a Kitchenaid Artisan Stand Mixer and since living in student housing means it will be a while before I own a stylish kitchen, the mixer is all the more important to bring some colour and life into a kitchen that has only ever produced KD.So after waiting for the perfect sale (and an additional sale by signing up for a credit card) along with a mail-in rebate (which we're still waiting for), I finally purchased my very own Kitchenaid in Ice Blue. In celebration of my expensive purchase (and to make sure it works!) I made white chocolate cupcakes today!<br />
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<b>White Chocolate Cupcakes: </b>(makes 18)</div>
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Ingredients:</div>
1 1/2 cups all purpose flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/3 cup butter, softened<br />
3/4 cup sugar<br />
2 large eggs<br />
4-oz white chocolate, chopped<br />
1 tsp vanilla extract<br />
1 cup plus 1 tbsp milk<br />
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Directions:</div>
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Sift together flour, baking powder and salt in a bowl and set aside.</div>
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Melt chopped white chocolate in a microwavable bowl for 30 sec. at a time stirring well with a fork in between.</div>
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Mix butter and sugar until smooth and creamy. </div>
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Beat eggs one at a time until fully blended. Mix in white chocolate and vanilla.</div>
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Add flour mixture in three batches alternating with milk.</div>
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Divide evenly into muffin liners and bake at 325 degrees for 20-23 minutes.</div>
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<b>White Chocolate Cream Cheese Frosting:</b></div>
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Ingredients:</div>
4-oz cream cheese, room temperature<br />
1/4 cup butter, room temperature<br />
1-oz white chocolate, melted and slightly cooled<br />
1 tsp vanilla extract<br />
3 tsp milk or cream<br />
2-3 cups confectioners’ sugar<br />
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Directions:<br />
Melt white chocolate.<br />
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Mix cream cheese and butter together for approximately a minute.<br />
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Add white chocolate, vanilla and milk.<br />
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Reducing the speed add the confectioner's sugar a little at a time. I used much more than what was called for but I judged the amount based on the consistency. I continued to add the sugar until peaks would form when I lifted the paddle out of the bowl. This would be for piping consistency but if you plan to ice with a knife then peaks aren't necessary. <br />
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To finish them off I garnished the tops with slivers of white chocolate and almonds (my intention were macadamia nuts but they were a little too difficult to find at the supermarkets).<br />
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Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com8tag:blogger.com,1999:blog-7776336162012814696.post-9931510908506454502012-04-07T20:48:00.000-04:002014-04-22T22:29:39.157-04:00Rustic Bunny Cookies<div class="separator" style="clear: both; text-align: center;">
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When I first delved into the world of baking I relied mostly on books for recipes and inspiration but earlier last year I was introduced to the world of baking blogs and food gawker. From that point on I've been bookmarking everything I came across. One of the first posts that I bookmarked was the Anthropologie inspired Easter cookies made by Sugarbelle (which can be seen here: <a href="http://www.sweetsugarbelle.com/blog/2011/03/anthropologie-inspired-easter-cookies/">http://www.sweetsugarbelle.com/blog/2011/03/anthropologie-inspired-easter-cookies/</a>) and I had to visit this post again for Easter.<br />
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For this post I won't discuss the recipe used for sugar cookies but the decoration process instead.<br />
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<b>Royal Icing:</b><br />
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-2 cups icing sugar<br />
-4 teaspoons meringue powder<br />
-water as needed<br />
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The icing is very easy and simple to make. It doesn't take long to use instinct when making the icing rather than a recipe. When making cookies there are two types of royal icing needed to make: piping and flood. Piping consistency can be stiff peaked (when you lift a spoon out of the icing the peak will stay in place) or soft peaked (when you lift a spoon out of the icing the peak will fold over but still remain raised). The consistency that is easiest to work for (especially for your hands!) is soft peak royal icing. When making this its easiest to add water in small increments until the consistency is right.<br />
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Using a number two piping tip, trace an outline of the cookie cutter, pressing down on the cookie when you start and stop and otherwise hovering a centimeter above the cookie.<br />
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The second type of royal icing needed is flood icing. Flood icing requires more water and when the spoon is lifted from the icing the icing will blend back together. This icing is poured into a squeeze bottle and then dispensed on top the cookie. It can be spread with the tip of the squeeze bottle or a toothpick. </div>
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When the flood icing has dried, approx. 3 hours, using another batch of piping icing and size two tip I free-handed a ornate floral pattern. This was much more tedious because I had to come up with the pattern as I went. This layer will take another few hours before it dries.</div>
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The last step to making these cookies is to add the rustic details to the pattern. Using a paintbrush (Wilton makes their own and its best not to use one that's been used for actual paint) and a dark brown dusting powder (I used Dark Chocolate by Crystal Colors) brush on the powder just to the second layer of piping. The wetter your brush is the darker the powder will be when applied which is something to keep in mind. </div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-45311338890727711152012-03-30T11:47:00.002-04:002014-04-22T22:30:02.980-04:00Bird Nest Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Easter is only a weekend away now and what I like best about Easter is the excuse to make cute, spring-themed sweets. A popular trend which is incredibly easy to do is to make cupcakes that resemble bird nests. The decorations for these cupcakes look adorable but don't require you to make anything which makes it the perfect Easter treat to impress your family. I will warn you ahead of time that this recipe is a little heavy and its certainly not make favourite but as of yet I haven't found the perfect white cupcake recipe.<br />
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<b>White Cupcakes</b> (Martha Stewart)<br />
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Ingredients:<br />
-3 1/4 cups sifted cake flour<br />
-1 1/2 tablespoons baking powder<br />
-1/4 teaspoon salt<br />
-1 tablespoon vanilla extract<br />
-1 cup and 2 tablespoons milk<br />
-1/2 cup and 6 tablespoons unsalted butter<br />
-1 3/4 cups sugar<br />
-5 large egg whites<br />
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Directions:<br />
Sift together cake flour, baking powder and salt in a medium bowl.<br />
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In a small bowl, stir vanilla and milk together and set aside.<br />
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In a large bowl, cream butter until smooth. Gradually add sugar until pale and fluffy. Reducing the speed of the mixer, add flour mixture in three batches, alternating with milk mixture.<br />
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In another medium bowl, whisk the egg whites until stiff peaks form, careful not to overmix. Fold egg whites into the batter in three batches.<br />
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Divide the batter into muffin tins and bake for up to 18-20 minutes at 350.<br />
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When the cupcakes are cooled, lightly cover them in your favourite icing. Place the desired number of egg candies in the center and surround the eggs in coconut. I toasted my coconut to brown it which I did on a cookie sheet in the oven but it looks equally as nice with the coconut shavings still white.<br />
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(hatching?)</div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-24518562025307800642012-02-13T16:38:00.000-05:002014-04-22T22:30:26.254-04:00Mini Red Velvet Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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Valentines day is quickly approaching (as in its tomorrow) but due to midterms which are quickly approaching, what little free-time I had to bake before, no longer exists. And so here's another recipe from them archives. My goal for reading-week is to actually bake something! So hopefully next next there will be a REAL blog post. In the meantime here's the classic Valentines day recipe of mini red velvet cupcakes. This recipe was delicious, but the best part about it was the vegetable oil that reminded me of the moist cake-box recipes. Recipe courtesy of Martha Stewart.</div>
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<b>Red Velvet Cupcakes:</b></div>
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Ingredients:</div>
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2 1/2 cups cake flour, sifted</div>
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2 tablespoons unsweetened Dutch-process cocoa powder</div>
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1 teaspoon salt</div>
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1 1/2 cups sugar</div>
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1 1/2 cups vegetable oil</div>
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2 large eggs</div>
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1/2 teaspoon red gel-paste food colouring</div>
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1 teaspoon vanilla extract</div>
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1 cup buttermilk</div>
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1 1/2 teaspoons baking soda</div>
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2 teaspoons white vinegar</div>
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Directions:</div>
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Whisk together the cake flour, cocoa and salt in a medium bowl and set aside.</div>
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In a large bowl, on medium-high speed beat the sugar and oil. Beat eggs, one at time until each is fully mixed. Mix food colouring and vanilla.</div>
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Reducing the speed, add flour mixture in three batches alternating with buttermilk. </div>
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In a separate, small bowl stir together the vinegar and baking soda, which will react. Add to the batter and mix at medium speed for 10 seconds.</div>
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Divide the batter among the cups and bake at 350 for about 20 minutes (for regular cupcakes and less for minis).</div>
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Cream Cheese Frosting</div>
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Ingredients: </div>
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1 cup unsalted butter</div>
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12 ounces cream cheese</div>
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4 cups icing sugar</div>
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3/4 pure vanilla extract</div>
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Directions:</div>
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Beat butter and cream cheese until light and fluffy, on medium. Lowering the speed, add the sugar half a cup at a time and vanilla, beating until completely combined and smooth.</div>
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Happy Valentines Day! (and happy bachelor night :) )</div>
Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0tag:blogger.com,1999:blog-7776336162012814696.post-40446370014271450822012-02-02T10:52:00.000-05:002014-04-22T22:31:00.418-04:00Happy Birthday Sharn!So a post is long overdue. I mean I was home for Christmas (where there is more baking than needed) and another two weeks after that. But the cookies I did manage to bake for Christmas never got decorated and I never got a chance to help with any other baking because I had just gotten home on the 23 and most of what needed to be done was.<br />
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But regardless of the uneventful Christmas break, (and January too!) today is my good friend Sharn's birthday and despite not having a chance to make her a cake this year. I thought I would post about the cake I had made her last year.<br />
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This cake is without a doubt my favourite cake I have ever made and features the best gum paste roses I've made to date. Despite the gum paste being white I thought it worked beautifully with the more ivory coloured buttercream fondant (by Duff!). It was inspired by a cake in <i>Peggy Porschen's</i> <b>Simply Spectacular Cakes. </b></div>
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The cake was my favourite white cake recipe from the Joy of Cooking which is essentially the lady cake recipe with more egg-whites and vanilla extract instead of lemon and was layered with strawberry buttercream which can be made by just putting jam in any buttercream recipe.</div>
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I hope Sharn has an amazing birthday this year and I hope to make more beautiful cakes like this, this year.</div>
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Happy Groundhog Day Everyone!</div>
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<br />Jenn Dirkshttp://www.blogger.com/profile/13696275805738037233noreply@blogger.com0