tag:blogger.com,1999:blog-61365408533164238352024-03-18T05:47:55.682-04:00Cookie Crazed MamaCookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-6136540853316423835.post-1469865890402389572015-10-15T12:33:00.000-04:002015-10-15T12:33:38.258-04:00Apple Cream & Crumb Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciluydprczWKs6PUTxb3uPQhRZtZ_rIjkb2ksokNXWa028kXwRBMD651i5_wCPVV7XPFwFVgid6ERsG0YGmUs2ituhVbCzFnLSOO9ELf8yRPiIwghNTUzK8vt0rzUb0L2xEEVUl-d4FA/s1600/2015-10-01+09.03.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciluydprczWKs6PUTxb3uPQhRZtZ_rIjkb2ksokNXWa028kXwRBMD651i5_wCPVV7XPFwFVgid6ERsG0YGmUs2ituhVbCzFnLSOO9ELf8yRPiIwghNTUzK8vt0rzUb0L2xEEVUl-d4FA/s400/2015-10-01+09.03.42.jpg" width="400" /></a></div>
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FALL!!! It is here and in full force at our house. <br />
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Mums, pumpkins and gourds, bushels of apples, boozy apple cider, crisp air, sweaters, warm colors speckling the trees, and pumpkin spice everything! EEK! I love it all!<br />
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But what better way to get in the Fall spirit than by making your house feel warm and cozy with the aroma of a warm apple pie cooling on your counter? Lighting that Autumnal scented candle just won't hold a flame (pun fully intended) next to this beauty of a pie.<br />
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Go put on your boots, crunch through those fallen leaves, and pick up some apples for the pie that your friends and family will be talking about for days.<br />
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<u>Apple Cream & Crumb Pie</u><br />
adapted from <a href="http://www.thebakerchick.com/2013/11/brown-butter-apple-custard-pie/">The Baker Chick</a><br />
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Preheat oven to 375º<br />
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<u>Apple Mix</u>:<br />
- 5 cups tart apples (I used a combination of Cortland, Jonagold, & Mutsu)<br />
- 4 Tbsp. unsalted butter<br />
- 1 3/4 tsp. apple pie spice<br />
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Peel and slice your apples. Cut slices into large chunks. In a light bottom pan, melt and brown your butter over a medium heat. Stir constantly and remove from heat once butter gives off a nutty aroma and you have brown butter bits. Stir in your pie spice and then add apples. Return to heat and coat your apples with spice and butter mix, cooking for 5-7 minutes until apples soften slightly.<br />
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Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqJO7HyJJlmDbiLbvonLqufM76_VKD_GN2QVps-6MCltUrDZ8ZU_EFuqXDho1HR2vENpfvDTvni1wpcXE12paMOsuDwZtoQUV3HNgJOanYxcBTR0S1g_DfTIPnnTTk1qn3T7QMhuFsl4/s1600/2015-10-01+07.51.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqJO7HyJJlmDbiLbvonLqufM76_VKD_GN2QVps-6MCltUrDZ8ZU_EFuqXDho1HR2vENpfvDTvni1wpcXE12paMOsuDwZtoQUV3HNgJOanYxcBTR0S1g_DfTIPnnTTk1qn3T7QMhuFsl4/s400/2015-10-01+07.51.49.jpg" width="400" /></a></div>
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<u>Cream Mix</u>:<br />
- 1/3 cup brown sugar, packed<br />
- 1/3 cup sugar<br />
- 1/4 cup flour<br />
- 1/4 tsp. salt<br />
- 1 cup heavy cream<br />
- 1 egg<br />
- 1 tsp. vanilla paste (vanilla extract can be substituted)<br />
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In a large bowl, combine sugars, flour, and salt. Be sure to break up any lumps. In another bowl, whisk together cream, egg, and vanilla bean paste. Slowly whisk cream mixture into your flour/sugar mix and whisk until smooth.<br />
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Set aside.<br />
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<u>Crumb mix</u>:<br />
- 1/2 cup flour<br />
- 1/2 cup brown sugar<br />
- 1/4 tsp. salt<br />
- 1 tsp. cinnamon<br />
- 4 Tbsp. cold unsalted butter, cubed<br />
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In a food processor, pulse the dry ingredients until combined. Add cold, cubed butter and pulse until you have a sandy mix with pea-size pieces of butter. Transfer to bowl and use fingers to create larger crumb pieces. Place in fridge while you start to assemble your pie...<br />
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Using your favorite pie crust recipe, roll out crust into a 9 inch pie plate, trim, and crimp your edges. Add your apple mix. Slowly pour cream mix over apples. Top evenly with crumb mix. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUCeeW5PSicLjGCwiGWwxhKdXa4xFCLKT8rG0lWGRlCKapaJyABvZ6wJq0RYuY0JYT-3hJdYxMfzzytMM2iqdCMkeUarvFmQYDmvBSB99dYY5l438nbuICH3lRbDuQP2iHLBGS_Zoqy4/s1600/2015-10-01+08.05.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUCeeW5PSicLjGCwiGWwxhKdXa4xFCLKT8rG0lWGRlCKapaJyABvZ6wJq0RYuY0JYT-3hJdYxMfzzytMM2iqdCMkeUarvFmQYDmvBSB99dYY5l438nbuICH3lRbDuQP2iHLBGS_Zoqy4/s400/2015-10-01+08.05.54.jpg" width="266" /></a></div>
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Place pie in your preheated oven, and if desired, place a cookie sheet on the rack directly below your pie to prevent an oven mess if your cream mix boils over.<br />
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Bake for approx. 45 minutes. You should have a nice brown crust and crumb with your filling bubbling.<br />
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Place pie on a cooling rack. Serve warm and a la mode if you desire!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com18tag:blogger.com,1999:blog-6136540853316423835.post-50457907650995409182015-02-11T15:56:00.000-05:002015-02-11T15:56:32.675-05:00Valentines Day Recipe Round-upHello Dear Friends!<br />
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As I was searching for a Valentines Day themed dessert to make for my son's preschool class, I quickly realized I've made plenty of those treats here on my own blog. So I thought I'd put them all together in one place so they're easier for you <i>and</i> me to find. Easier, that is, if you put yourself in the "I volunteered to make something, and not sure why" boat (like me).<br />
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This is one of the first cookies I made on the blog, they are <a href="http://www.cookiecrazedmama.com/2010/02/week-5-espresso-your-heart.html"><span style="color: #cc0000;">Chocolate Espresso Cookies with Kahlua Buttercream</span></a>. And like a lot of the treats featured today, they can be made and enjoyed year-round i.e., no "holiday" required. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i9ZBASHKz9XR2sAH0Dq-vg6UJbaFrDH8x8JanvhKxjF-ABO1nffPIwAe_XO_YGwYSL08Pi38iWJwmwcNqG22wKiyMTu_QmX-EeXmIwVVAp2WZ48uHdqTylOaF_dw0rua_yV3IwwrRJk/s1600/21484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i9ZBASHKz9XR2sAH0Dq-vg6UJbaFrDH8x8JanvhKxjF-ABO1nffPIwAe_XO_YGwYSL08Pi38iWJwmwcNqG22wKiyMTu_QmX-EeXmIwVVAp2WZ48uHdqTylOaF_dw0rua_yV3IwwrRJk/s1600/21484.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Espresso Cookies with Kahlua Buttercream</td></tr>
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Now this one is a lot of people's favorite. It's my <a href="http://www.cookiecrazedmama.com/2012/02/chocolate-covered-cherry-whoopie-pies.html"><span style="color: #cc0000;">Chocolate Covered Cherry Whoopie Pie</span></a>. I love chocolate covered cherries, so it only seemed logical I make a whoopie pie in their honor.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu8SoaUR7HNMuqhKifdTMc58CPKpJidKGeZLAK6dxkn0pcAxc6luxlUU1NIUll1ZpFA-ETLjw9oVbyTPWhyphenhyphenS8B42W9sMnFqFUrI1IVtVAA3NKdv9YFV-16X228tBMfa80VJ-zimVlK_k/s1600/IMG_3985.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu8SoaUR7HNMuqhKifdTMc58CPKpJidKGeZLAK6dxkn0pcAxc6luxlUU1NIUll1ZpFA-ETLjw9oVbyTPWhyphenhyphenS8B42W9sMnFqFUrI1IVtVAA3NKdv9YFV-16X228tBMfa80VJ-zimVlK_k/s1600/IMG_3985.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Covered Cherry Whoopie Pies</td></tr>
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If you like the combination of chocolate and raspberry together, this one is for you! Try these <a href="http://www.cookiecrazedmama.com/2012/02/chocolate-raspberry-cookie-bars.html"><span style="color: #cc0000;">Chocolate Raspberry Cookie Bars</span></a>. I'm not a big fan of the combo usually, but when you use fresh raspberries and no artificial flavoring or dyes in the buttercream, it's a winner!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDRAuxDR6FUWs5HdTJghBXD6lE9JbXk2xdeGRmK3BDHL7CNDy52T7UNlt_PFm6Xfl0w6eX79fv7wk4jOBilSWrVHoNICAF_0GlvQsiifGMDfoEODxjXNsQ55E8Zw-XFRD8WX5799G8oY/s1600/IMG_3902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDRAuxDR6FUWs5HdTJghBXD6lE9JbXk2xdeGRmK3BDHL7CNDy52T7UNlt_PFm6Xfl0w6eX79fv7wk4jOBilSWrVHoNICAF_0GlvQsiifGMDfoEODxjXNsQ55E8Zw-XFRD8WX5799G8oY/s1600/IMG_3902.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Raspberry Cookie Bars</td></tr>
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<span style="text-align: left;">If you're not in the mood for cookies, whoopies, or bars then try this </span><a href="http://www.cookiecrazedmama.com/2013/02/love-bark.html" style="text-align: left;"><span style="color: #cc0000;">Love Bark</span></a><span style="text-align: left;">. The bottom layer is Double Stuf Oreo. It has a rich, creamy filling, and topped with chocolate and more crushed Oreo. This is all kinds of sweet!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItp5L5k3iYaKypDa1iQ7O4T1O7dtsZtcRDTk37KQvuCBlLDAnnQLXsz9nw43sGr94O0cmY5u8h1ZxgAJ-fVDws6zPip_lOhtWB19vKpJ8PSv00vx8T3NEcemygov7wXPqVE6CjKDkinY/s1600/IMG_5656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItp5L5k3iYaKypDa1iQ7O4T1O7dtsZtcRDTk37KQvuCBlLDAnnQLXsz9nw43sGr94O0cmY5u8h1ZxgAJ-fVDws6zPip_lOhtWB19vKpJ8PSv00vx8T3NEcemygov7wXPqVE6CjKDkinY/s1600/IMG_5656.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love Bark</td></tr>
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It may not be Valentines Day for some without Red Velvet making a presence. This <a href="http://www.cookiecrazedmama.com/2012/01/red-velvet-cake-batter-dip.html"><span style="color: #cc0000;">Red Velvet Cake Batter Dip</span></a> is easy and super fun to eat. The combinations of dippers are endless! Be creative! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygc3uG5CY6sJ_J9VJiQEiZW0aAhYSYx2FSQTcs0EOyIXNO9FLQeKfG5ziv-mkw4Wg01KX6S9ynbLZws4aE1KAB8_BYUP0RGulgzsa4vifNrYfpLrx36LV5qHQte75cy-yit2ZcoKa1uo/s1600/IMG_3865.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygc3uG5CY6sJ_J9VJiQEiZW0aAhYSYx2FSQTcs0EOyIXNO9FLQeKfG5ziv-mkw4Wg01KX6S9ynbLZws4aE1KAB8_BYUP0RGulgzsa4vifNrYfpLrx36LV5qHQte75cy-yit2ZcoKa1uo/s1600/IMG_3865.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet Cake Batter Dip</td></tr>
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These<a href="http://www.cookiecrazedmama.com/2012/03/raspberry-cream-wafers.html"> <span style="color: #cc0000;">Raspberry Cream Wafers</span></a> almost melt in your mouth. The wafer is buttery and light and the cream in the middle is just right; flavored with raspberry preserves and almond extract. They're dangerous to have around when they're this tiny!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetvVpDrNOPTIhVv6q6jgqrvWQtII74kmTpT8Hmx6RGJWkgwzXekzcwBLYLMaEkF6AfZNUgqKzaI8K_6Wk6VNUnmJHDWLmPC-scd2I8NBlHyI91J7iC6S_dNzX1byn4GKfaXYizfFea3I/s1600/IMG_4225.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetvVpDrNOPTIhVv6q6jgqrvWQtII74kmTpT8Hmx6RGJWkgwzXekzcwBLYLMaEkF6AfZNUgqKzaI8K_6Wk6VNUnmJHDWLmPC-scd2I8NBlHyI91J7iC6S_dNzX1byn4GKfaXYizfFea3I/s1600/IMG_4225.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry Cream Wafers</td></tr>
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How about a brownie? Would you like it more if it were topped with Strawberry Buttercream? And what if you decided to splash some Kahlua in the ganache and batter? Now we're talking! Make me up a batch of these <a href="http://www.cookiecrazedmama.com/2013/02/strawberry-kahlua-brownies.html"><span style="color: #cc0000;">Strawberry Kahlua Brownies</span></a>, please!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxlPLAFmSWj4CHSlcvrab36-u87k42eKAc63lwHQAxKeMpdiBaW7xAszxipulTEeRDdZIwvRNCJu9fNI5mDChKuZNM6FrGMKYoCo9uI99aKh_-p6APPcFN6WUo3ZVildqbHQimYZVJpM/s1600/IMG_5683.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxlPLAFmSWj4CHSlcvrab36-u87k42eKAc63lwHQAxKeMpdiBaW7xAszxipulTEeRDdZIwvRNCJu9fNI5mDChKuZNM6FrGMKYoCo9uI99aKh_-p6APPcFN6WUo3ZVildqbHQimYZVJpM/s1600/IMG_5683.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Kahlua Brownies</td></tr>
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And last, but certainly not least...Whether you're not big into sharing or you're enjoying the night to yourself, the <a href="http://www.cookiecrazedmama.com/2012/04/strawberry-nutella-mug-cake.html"><span style="color: #cc0000;">Strawberry Nutella Mug Cake</span></a> is right up your alley! Dig in and pair with a large glass of milk or red wine. No judgements here!!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeh9S_wAxeV7eaj420oCLICq4dp5C3MY8iadTjwNn9BCyoec9SPXMBAKp_T7J-7v7o7c4fjLGSPTy_ud4FOZQ6dvjUtKVIYJDz9fBCw_0CdSjtoNUqcVO-4sgD4ee6mYZoXhHldi9RjI/s1600/IMG_4737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeh9S_wAxeV7eaj420oCLICq4dp5C3MY8iadTjwNn9BCyoec9SPXMBAKp_T7J-7v7o7c4fjLGSPTy_ud4FOZQ6dvjUtKVIYJDz9fBCw_0CdSjtoNUqcVO-4sgD4ee6mYZoXhHldi9RjI/s1600/IMG_4737.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Nutella Mug Cake</td></tr>
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I hope you found something that looks yummy to you or something that will help you decide what to make this Valentines Day. Thanks for stopping by! Now excuse me while I do some last minute shopping for a billion Valentines that my kids can pass out. Something Star Wars related, I'm sure.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJALuNlWeGfPfRQPt1pQVJ3bVCWZbDco2ZFFqOyOOJn6cbLzIz0P3_GiD4-ZgtVHgMJKzbhQCXAYPLvrHgXJsiBmt1Qyxf19X8avRLvUKTepisYSlgHEWnhVSiCbvtkEdBf8ys_4TnQC4/s1600/Screenshot+2015-02-11+15.49.16.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJALuNlWeGfPfRQPt1pQVJ3bVCWZbDco2ZFFqOyOOJn6cbLzIz0P3_GiD4-ZgtVHgMJKzbhQCXAYPLvrHgXJsiBmt1Qyxf19X8avRLvUKTepisYSlgHEWnhVSiCbvtkEdBf8ys_4TnQC4/s1600/Screenshot+2015-02-11+15.49.16.png" height="320" width="222" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://churchm.ag/happy-valentines-day-will-meme/">Link</a></td></tr>
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XOXO,</div>
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Cookie Crazed Mama</div>
CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com0tag:blogger.com,1999:blog-6136540853316423835.post-32188723284847677912014-09-04T09:29:00.002-04:002014-09-04T09:35:04.135-04:00Pumpkin Muffins with Brown Butter Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2e8GWIht5T-bx_5XOWTZnov6892STh1R2EthiJwEw2ZuG-JylfPqUM9rAb5mbvJCNZO9VVACKcmMfBRxWgMFi-uZpRRb1ZR05d_tkRqTafpOOX0im_fGjp1lZIHMQit9Hxm0SCuPwtQ/s1600/2014-09-03+18.29.33-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2e8GWIht5T-bx_5XOWTZnov6892STh1R2EthiJwEw2ZuG-JylfPqUM9rAb5mbvJCNZO9VVACKcmMfBRxWgMFi-uZpRRb1ZR05d_tkRqTafpOOX0im_fGjp1lZIHMQit9Hxm0SCuPwtQ/s1600/2014-09-03+18.29.33-2.jpg" height="400" width="400" /></a></div>
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Y'all, I don't wait for the leaves to fall and the air to turn crisp before I start making pumpkin goodies. In fact, I started making pumpkin whoopie pies weeks ago. Because you know what? People are like me and they eat the stuff up no matter what the thermometer says. It's delicious, so why wait? I mean, unless you're waiting for your pumpkins to grow and ripen on the vine of course. Otherwise grab a giant can of Libby's Pumpkin Purée and join me!<br />
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*These muffins are super moist, taste like pumpkin pie, and are great with or without glaze. You can store them for a few days in a container (if they last that long!) and are perfect heated up in the microwave for just a few seconds.<br />
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<u>Pumpkin Muffins</u><br />
adapted from <a href="http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe">King Arthur Flour</a><br />
makes approx. 24 large standard muffins<br />
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-1 c. canola oil<br />
-6 eggs<br />
-3 c. granulated sugar<br />
-3 c. pumpkin purée<br />
-1 Tbsp. pumpkin pie spice<br />
-2 1/2 tsp. salt<br />
-1 Tbsp. baking powder<br />
-3 3/4 c. all purpose flour<br />
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Preheat oven to 350º. Line muffin tins with tulip parchment cups if you have them, I ordered mine on <a href="http://www.amazon.com/gp/product/B00BSGXGYC/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1">Amazon</a>, but I've also found them at <a href="http://www.amazon.com/PaperChef-Culinary-Parchment-Tulip-Cups/dp/B008FIVJBS/ref=sr_1_1?ie=UTF8&qid=undefined&sr=8-1&keywords=parchment+tulip+cups">Krogers</a>. Otherwise, use standard cupcake liners. If you do, the recipe will make more than 24-feel free to cut the recipe in half!<br />
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Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, & baking powder until smooth. Slowly add flour and mix until flour is just blended in and no flour streaks remain.<br />
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For standard muffin liner, fill 3/4 full. If you're using tulip cups like mine, fill to the top of muffin pan-the tulip cups support the extra rise.<br />
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Bake standard muffins for 20-25 minutes; ones in tulip cups 25-30 minutes. Toothpick should come out clean.<br />
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As muffins cool slightly make your glaze...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRckp1n35ZFhCJ-zrk11egKLeN4E6gPteBUfM0236uAF7jdtO5aA_zfbzaiK1B3bR-8PsfD7D_K2CowWRGHvmk45nypNsvUjS77Te119pbRb1_IYu8bSQKqGDmb2Otkx8MlTbNhLB_uE/s1600/2014-09-02+20.44.34-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRckp1n35ZFhCJ-zrk11egKLeN4E6gPteBUfM0236uAF7jdtO5aA_zfbzaiK1B3bR-8PsfD7D_K2CowWRGHvmk45nypNsvUjS77Te119pbRb1_IYu8bSQKqGDmb2Otkx8MlTbNhLB_uE/s1600/2014-09-02+20.44.34-2.jpg" height="400" width="400" /></a></div>
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<u>Brown Butter Cinnamon Glaze</u><br />
adapted from <a href="http://www.marthastewart.com/335553/brown-butter-glaze">Martha Stewart</a><br />
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-1 stick unsalted butter<br />
-2 c. powdered sugar, sifted<br />
-1 1/2 tsp. vanilla extract<br />
-1/4 tsp. cinnamon<br />
-2-4 Tbsp. heavy cream (can use whole milk or such)<br />
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Over medium heat, melt butter in a light colored pan on stove. Butter will melt, bubble and foam. Stir as sediment collects at bottom to prevent scorching. After 5-10 minutes, sediment and butter will start to darken and give off a nutty aroma. Remove from heat once medium-light in color.<br />
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Transfer butter and brown butter sediment to mixing bowl. Add sugar, vanilla, and cinnamon and whisk. Slowly pour in heavy cream and whisk until you've reached your desired consistency.<br />
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Pour, scoop, or drizzle over warm muffins. These would also be great brushed with butter and topped with cinnamon sugar.<br />
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Enjoy and join the rest of us pumpkin eating/drinking maniacs...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaRVmzQJBWxSdAwjSnUO1otItOkdk5LnoJQy9vo-SKKfcnI_K-_315wuGybEJr26tLv7uCksujvTjASe-5VZFVlCFQgrSig8g74dHRfSPqAO64kLgNJMpyvxWsyAqeHc549JbXZL0Gwo/s1600/Screenshot+2014-09-04+09.31.02.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaRVmzQJBWxSdAwjSnUO1otItOkdk5LnoJQy9vo-SKKfcnI_K-_315wuGybEJr26tLv7uCksujvTjASe-5VZFVlCFQgrSig8g74dHRfSPqAO64kLgNJMpyvxWsyAqeHc549JbXZL0Gwo/s1600/Screenshot+2014-09-04+09.31.02.png" height="262" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Found on a friend's Facebook. Can't tell if he was poking fun at over zealous pumpkin lovers like myself. Hmm.</td></tr>
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com0tag:blogger.com,1999:blog-6136540853316423835.post-63488410416817008512014-08-03T14:42:00.001-04:002014-08-03T14:42:34.461-04:00Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoZTeCxQC35hS4OcnKDAqwa7CAJzJo6ZgfQU6njmk_keLUPboYDP_kWNDV81oYbr67E8y6vE9MASqjPnUGP4TgyEdoAsK-40WT6G-j7qvmH9mTndJZlWNRHB6cO9OZ__xEb131WbHsbI/s1600/2014-08-03+13.24.53-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoZTeCxQC35hS4OcnKDAqwa7CAJzJo6ZgfQU6njmk_keLUPboYDP_kWNDV81oYbr67E8y6vE9MASqjPnUGP4TgyEdoAsK-40WT6G-j7qvmH9mTndJZlWNRHB6cO9OZ__xEb131WbHsbI/s1600/2014-08-03+13.24.53-2.jpg" height="400" width="400" /></a></div>
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One of the biggest complaints about my baking amongst my family is that I never bake for them. This accusation makes me feel somewhat guilty, but only because it is 100% true. I can't remember the last time I made something solely for them to enjoy and not just some scraps or duds from something I whipped up for customers. Maybe the last time was for one of the kids birthdays? Surely?<br />
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Well, the spirit must have caught me today as I gazed at the peaches sitting on my counter. I could almost hear them say, "We're going to go bad by tomorrow if you don't do something with us now. Right NOW!" Again, totally true. I'm the worst when it comes to consuming fruit that isn't already washed and ready to eat. However, I dragged these damn peaches all the way back home from Tennessee and I wasn't going to waste them because a.) they were very juicy and delicious and b.) being wasteful seems like bad karma.<br />
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I asked the husband if he wanted Peach Crisp or Peach Cobbler. He said Crisp. So here it is, Peach Cobbler! (Oh I'm an evil wife, but at least I made him <i>something</i>)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4x4Hax3CERjK0Wi5wl43TDKZJ1kT0eYV_uPPMUJmbRxuu7wEWkWeYZVvHb3oRGaX7wzwWSTckT0rfdvNe89UQeOqxfAZOb7eU-uYgHKLph7rleaw2i258witBaV1_qQFu2OA2qbpNT-I/s1600/2014-08-03+11.04.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4x4Hax3CERjK0Wi5wl43TDKZJ1kT0eYV_uPPMUJmbRxuu7wEWkWeYZVvHb3oRGaX7wzwWSTckT0rfdvNe89UQeOqxfAZOb7eU-uYgHKLph7rleaw2i258witBaV1_qQFu2OA2qbpNT-I/s1600/2014-08-03+11.04.18.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh peaches!</td></tr>
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<u>Peach Cobbler</u><br />
adapted from <a href="http://www.theslowroasteditalian.com/2011/09/southern-peach-cobbler.html">Slow Roasted Italian</a><br />
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-7 fresh peaches; peeled, pitted, and sliced into 1/8ths<br />
-1/4 c. sugar<br />
-1/4 c. dark brown sugar<br />
-1/2 tsp. apple pie spice (or blend of cinnamon, clove, nutmeg, mace)<br />
-1 tsp. lemon zest<br />
-1/2 tsp. almond extract<br />
-1 Tbsp. cornstarch<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0AzOrNplND9-z7zoc7Yvqdhp3hIqpytJ8fsP2JOxDZ8IIbL1eCk6a25i2A3HP8_5RADPYHtqb_qyx7YxX4hvDjk1oZcWSCuqwpxEUKUJy6CoPxz6Rfqia1eOu5pRYHcw18n-Ulto2G8/s1600/2014-08-03+11.16.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0AzOrNplND9-z7zoc7Yvqdhp3hIqpytJ8fsP2JOxDZ8IIbL1eCk6a25i2A3HP8_5RADPYHtqb_qyx7YxX4hvDjk1oZcWSCuqwpxEUKUJy6CoPxz6Rfqia1eOu5pRYHcw18n-Ulto2G8/s1600/2014-08-03+11.16.33.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glazed with brown syrupy goodness and ready to bake!</td></tr>
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Preheat oven to 400º (425º if using dark pan or glass). In a large bowl, stir to combine all the ingredients. Pour evenly into a 2 quart baking dish. Bake for 10 minutes. While peaches bake, make the topping:<br />
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-2 c. all-purpose flour<br />
-1/2 c. sugar<br />
-1/2 c. dark brown sugar<br />
-2 tsp. baking powder<br />
-1 tsp. salt<br />
-12 Tbsp. unsalted butter, cold and cut into cubes<br />
-1/2 c. boiling water<br />
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-Turbinado sugar (sugar in the raw) for sprinkling<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsvQ7otipsEP3Cj9LHWtgyHNjGgMtcHNeNvA1Vr8rOqQi4Atj8TM3mQDmX8sDAe4OWg79RRJypXEEo6RzBSYvbXFBpN7dAWhnEkbW-7D4ekgqmjh-gZkipyMWcgNmhCjfdYdaDmygH08/s1600/2014-08-03+11.33.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsvQ7otipsEP3Cj9LHWtgyHNjGgMtcHNeNvA1Vr8rOqQi4Atj8TM3mQDmX8sDAe4OWg79RRJypXEEo6RzBSYvbXFBpN7dAWhnEkbW-7D4ekgqmjh-gZkipyMWcgNmhCjfdYdaDmygH08/s1600/2014-08-03+11.33.24.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting butter into small cubes makes it easier to work with.</td></tr>
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In a large bowl, stir together dry ingredients with a fork. Break up any large pieces of brown sugar. Using a pastry blender or hands, cut butter into dry ingredients until mixture is crumbly (like wet sand). Sprinkle the water over the mixture and stir until just combined-no more flour streaks. Using a ice cream scoop or tablespoon, drop batter over the warm peaches. Sprinkle generously with raw sugar and place in the oven. Bake for an additional 30-35 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIOIZncyP80Vi3mHlikOwKiQGZM1BBCavC9_k8tfnev_SJMNeO2oDL0492IkmeORBJDWrZE_yL-vdnZEeY0QyQGe5IK9QZ-NKpQZuHxlZx6A7YYj_sWQjB1bXjDKYtiCDIN8UhyoH93s/s1600/2014-08-03+11.41.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIOIZncyP80Vi3mHlikOwKiQGZM1BBCavC9_k8tfnev_SJMNeO2oDL0492IkmeORBJDWrZE_yL-vdnZEeY0QyQGe5IK9QZ-NKpQZuHxlZx6A7YYj_sWQjB1bXjDKYtiCDIN8UhyoH93s/s1600/2014-08-03+11.41.31.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a cookie scoop creates an even layer on top.</td></tr>
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*For ease of cleaning, put a foil lined baking sheet on the oven rack under the crisp to catch any juices that might boil over during baking.<br />
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Serve warm with ice cream or fresh whipped cream. Or enjoy as is!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM-tAuJUgJUEO3qtQEmjG4k83gMO_XenyljhdPakDEwO1ZolfoSBOhpketfyccwCXegoXb_JXXlRvXOn53K2lXwx5HGipyMh8YbO3uQ5t6vTvnfVo_8zKbDkynTvNYKOzqhfFkveChCE/s1600/2014-08-03+12.10.43.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM-tAuJUgJUEO3qtQEmjG4k83gMO_XenyljhdPakDEwO1ZolfoSBOhpketfyccwCXegoXb_JXXlRvXOn53K2lXwx5HGipyMh8YbO3uQ5t6vTvnfVo_8zKbDkynTvNYKOzqhfFkveChCE/s1600/2014-08-03+12.10.43.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The darker topping is due in part to the dark brown sugar. Feel free to use light brown sugar.</td></tr>
</tbody></table>
<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com0tag:blogger.com,1999:blog-6136540853316423835.post-54626957671398430912014-04-15T12:31:00.001-04:002014-04-15T12:31:20.692-04:00Mexican Mocha Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEk3mOGFKydcdHvsDt4pVRlgTDZIeik5DtbBljZrbKb6k6ltQ1aa4WJhyTrSn2eMlXB3NqBVwtytlWRpCZaZPKKzgspSGMQsefzFtYHtBmMlkNw4vrkVtMyd2Pc2587uY5QScmzUwseM/s1600/2014-04-08+16.39.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEk3mOGFKydcdHvsDt4pVRlgTDZIeik5DtbBljZrbKb6k6ltQ1aa4WJhyTrSn2eMlXB3NqBVwtytlWRpCZaZPKKzgspSGMQsefzFtYHtBmMlkNw4vrkVtMyd2Pc2587uY5QScmzUwseM/s1600/2014-04-08+16.39.05.jpg" height="400" width="300" /></a></div>
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I recently found out that I'm allergic to a lot of things. Pretty much all of the great outdoors are now trying to kill me, and when I seek shelter in my house, I now have dogs and dust to contend with. Needless to say since the weather has broken, I've been miserable. Getting through the day and doing the things I have to do is an accomplishment. That is why dear reader, I'm finally posting this recipe today because look what Mother Nature has brought:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KS1uFT1M7xN2oUUKIeX6LIYq-Yj4WkCpDDnMULoWCWFUo10QBcsROLR_QmcjOd0WHYrc8l-b1ySpeGR_X5x7JcTMlMCUGtPJES2AqkrVD6K7NQgoYLGxdFu0ylatSN-N1T8RGHMtViw/s1600/2014-04-15+11.40.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KS1uFT1M7xN2oUUKIeX6LIYq-Yj4WkCpDDnMULoWCWFUo10QBcsROLR_QmcjOd0WHYrc8l-b1ySpeGR_X5x7JcTMlMCUGtPJES2AqkrVD6K7NQgoYLGxdFu0ylatSN-N1T8RGHMtViw/s1600/2014-04-15+11.40.58.jpg" height="400" width="300" /></a></div>
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Sweet, sweet relief! I'm going to get a million things done today! You are on my priority list. <br />
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These Mexican Mocha Biscotti are the perfect accompaniment with tea and coffee of course, but the flavor combinations in them make these cookies irresistable and you'll keep nibbling long after you've finished your tea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoRfU6UTLZj7-7_Tmp8xnp1iEYlI2Bg1mJTYx_KYqYJ9RljWbNBeKKGUdUT_x9zXienpakAPGvfN9mRLOmIoKI0XVm1t_oiOh87HFPqdWPL9R6Gy2pIUi95-syClzfVzHNe7faNuOe-c/s1600/2014-04-08+16.38.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoRfU6UTLZj7-7_Tmp8xnp1iEYlI2Bg1mJTYx_KYqYJ9RljWbNBeKKGUdUT_x9zXienpakAPGvfN9mRLOmIoKI0XVm1t_oiOh87HFPqdWPL9R6Gy2pIUi95-syClzfVzHNe7faNuOe-c/s1600/2014-04-08+16.38.04.jpg" height="400" width="300" /></a></div>
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<u>Mexican Mocha Biscotti</u><br />
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-1 1/2 c. A.P. flour<br />
-1 Tbsp. espresso powder<br />
-1 1/2 tsp. baking powder<br />
-1/2 tsp. cinnamon<br />
-1/4 tsp. salt<br />
-1/2 c. yellow cornmeal<br />
-1/2 c. unsalted butter, room temp.<br />
-1 c. sugar<br />
-2 large eggs<br />
-2/3 c. chopped pecans, toasted<br />
-2/3 c. mini chocolate chips<br />
-2/3 c. cinnamon chips<br />
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Toast pecans in a skillet on the stove top over medium-low heat. Tossing occasionally to prevent scorching. Toast until nuts darken some and give off a warm, nutty aroma. Remove from heat and place in a separate bowl.<br />
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.<br />
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In a medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, & salt. Add the cornmeal and whisk again. Set aside.<br />
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Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes-until smooth. Add the eggs one at a time, and continue to beat. Stop occasionally to scrape the sides of the bowl down. Beat for 2 minutes.<br />
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Turn mixer to low and slowly add dry ingredients. Mix only until just incorporated. Scrape down the bowl, then toss in nuts, cinnamon, and chocolate chips. Mix on low until just blended into dough.<br />
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Separate dough in half and place each half onto the prepared baking sheet. Using your hands, mold into logs that are 12 inches long and 1 1/2 inches wide. Bake dough for 30 minutes. <br />
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Transfer dough to a cooling rack and cool logs for 20-25 minutes (you may turn off your oven, just don't forget to turn it back on!). Transfer cooled logs to a cutting board and cut 3/4 inch thick slices. Place slices cut side up onto baking sheet and bake for an additional 15 minutes.<br />
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Remove from oven and transfer to a cooling rack. Cool to room temperature. Then, enjoy!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com4tag:blogger.com,1999:blog-6136540853316423835.post-56552913714455429102014-03-17T11:22:00.000-04:002014-03-17T11:22:05.699-04:00Guinness Cheesecake with Pretzel Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztbihZ5FqjaRaPqkuE4P7wRrtL8UXOQSR4411fXJKm71aUxW5EA_K5tJr0oQR3plvsFeAK57zT85Jj0AEXL8MXqcTbjCfhYuXO-wEOiJ_LWGeFsr8xnTlLDGbeF3saCyPl6Uf51stk8M/s1600/2014-03-15+05.57.31-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztbihZ5FqjaRaPqkuE4P7wRrtL8UXOQSR4411fXJKm71aUxW5EA_K5tJr0oQR3plvsFeAK57zT85Jj0AEXL8MXqcTbjCfhYuXO-wEOiJ_LWGeFsr8xnTlLDGbeF3saCyPl6Uf51stk8M/s1600/2014-03-15+05.57.31-1.jpg" height="400" width="400" /></a></div>
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Oh, and pretzel brittle <i>and</i> Guinness ganache. Beer and pretzels and chocolate. That sounds about right. Not to mention, this cheesecake is a great addition to your St. Patrick's Day feast.<br />
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Sidenote: If you follow Cookie Crazed Mama on Facebook, then you may have noticed a side project that I'm doing which includes bringing baked goods to a local coffee shop. It's a great opportunity to do what I enjoy, and become a part of this "new" town my family moved to recently. However, I understand that if you are not a local, you probably don't care about what I'm bringing in to a coffee shop on a given day. If you're still with me while being irrelevant to your interests, then you're the BEST! Here's some cheesecake...Forgive me?<br />
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Now, I can't promise that I'll start blogging very regularly, but I will make an effort to bring you dessert recipes that I think you'll enjoy. And this one is a great one for game day and celebrations. It's also perfect if you need an excuse to drink while you bake and use booze in your treats. <i>Hello!</i><br />
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If you are a true beer drinker, then feel free to replace the Guinness with a stout of your choosing. A chocolate stout? Hmmm. I'm not a beer expert, <i>at all, </i>so if you are, and you make this cheesecake, let me know what you think! I thought that the cheesecake alone was not very sweet. I did think that all the components together-pretzel crust, filling, ganache, pretzel brittle-were a winning combination. Creamy, slightly sweet, crunchy, salty, malty (is that a word?) but definitely not your average cheesecake!<br />
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<u>Guinness Cheesecake with Pretzel Crust</u><br />
adapted from <a href="http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html">Closet Cooking</a><br />
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Pretzel Crust:<br />
-1 1/2 c. ground pretzels<br />
-1/2 c. graham cracker crumbs<br />
-1/4 c. light brown sugar, packed<br />
-1 stick unsalted butter, melted<br />
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Preheat oven to 350 degrees.<br />
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In a bowl, stir together dry ingredients. Add melted butter. Stir until mixture is moist and resembles wet sand. <br />
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In a 9-inch springform cheesecake pan, press the crumbs evenly along the bottom and about an inch up the sides. Set aside.<br />
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Cheesecake Filling:<br />
-12 oz. semi-sweet chocolate chips, such as Ghiradelli<br />
-4 Tbsp. heavy cream<br />
-3, 8 oz. packages regular cream cheese, room temp<br />
-1 c. granulated sugar<br />
-1/2 c. sour cream<br />
-3 eggs<br />
-1 tsp. vanilla extract<br />
-3/4 c. Guinness Extra Stout, room temp.<br />
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In the bowl of a stand mixer, cream the cream cheese on medium speed for several minutes-meanwhile, start melting chocolate...<br />
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In a glass bowl over simmering water (or double broiler), melt chocolate with heavy cream. Stir all the while, removing from heat once chocolate is mostly melted. Keep stirring until no hard chocolate pieces remain. The chocolate will be thick.<br />
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Add chocolate to cream cheese and mix until combined. On low speed, add remaining ingredients: sugar, sour cream, eggs, vanilla, and Guinness. Increase speed to medium, and beat for couple minutes. Filling should be smooth and fluffy.<br />
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Pour filling into prepared crust. Bake for 55-60 minutes. Center may still appear slightly jiggly. It will firm as it cools.<br />
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Do not remove from oven, instead, after baking time is completed, turn the oven off, leave door ajar and keep it in the cooling oven for another 60 minutes.<br />
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Remove and cool cheesecake completely.<br />
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<u>Guinness Ganache</u><br />
-4 oz. semi-sweet chocolate<br />
-1/2 c. heavy cream<br />
-2 Tbsp. Guinness Extra Stout, room temp<br />
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In a saucepan, heat cream until bubbly. In a medium size bowl, pour hot cream over chocolate. Let stand for a couple minutes and then whisk until smooth and shiny. Continue whisking and add Guinness.<br />
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Pour and spread ganache over cooled cheesecake. Place cheesecake in fridge for a couple house, until ganache is set.<br />
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At this point you may use a large warm knife (warm knife by running over hot water, then drying) to cut the cheesecake. This will make serving easier once you add the pretzel brittle.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhaAPsdIrynUDt2YjzqZVIWDXF1b1JeEuc4HSrB9As9Tbef7wiH5Wdp7xrl0kAvhqkLBJK4BEgmQaU6xokq_s3XBa8aRebtlJ-4CwAbodHrKOCYrxdffmgNRQNHhb5yySjm9qB_F7Wws/s1600/2014-03-17+10.58.37-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhaAPsdIrynUDt2YjzqZVIWDXF1b1JeEuc4HSrB9As9Tbef7wiH5Wdp7xrl0kAvhqkLBJK4BEgmQaU6xokq_s3XBa8aRebtlJ-4CwAbodHrKOCYrxdffmgNRQNHhb5yySjm9qB_F7Wws/s1600/2014-03-17+10.58.37-2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seriously, make this stuff just to eat by itself. Sweet and salty perfection.</td></tr>
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<u>Pretzel Brittle</u><br />
adapted from Milk Bar by Christina Tossi<br />
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-2 c. mini pretels, about 1/4 of 16 oz. bag-broken up<br />
-1/4 c. light brown sugar, firmly packed<br />
-2 T. granulated sugar<br />
-1/4. powdered milk<br />
-1 T. malted powder (often found next to Ovaltine/Nesquik in stores)<br />
-7 T. unsalted butter, melted<br />
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Preheat oven to 275 degrees. Line a cookie sheet with parchment.<br />
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In medium bowl, add dry ingredients to crushed pretzels. Stir around to combine. Add melted butter, stirring to bind the dry ingredients.<br />
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Spread onto parchment and bake for 20 minutes. Remove from oven. Let cool on wire rack. Break up pieces once cool.<br />
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Add as much or as little as you like to the top of your cheesecake.<br />
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Now, enjoy that boozy cheesecake! You earned it after all that effort! <br />
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P.S. If I were going to make this again. I'd bake the crust for 15 minutes first, before adding the filling. Then I'd do a water bath to prevent the top from cracking. If you want to take a little extra time, I recommend this. If you need tips on how to do a water bath, then feel free to message me at cookiecrzdmama@gmail.com<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com2tag:blogger.com,1999:blog-6136540853316423835.post-79678436519951733042013-12-17T18:42:00.000-05:002013-12-17T18:42:12.925-05:00Peppermint Poke Cake (Gluten-free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BoZnTTNvt_IVsDWDwTqEYb5NxflTH7rhKDwl0gf9BcmOeg1AaLU1pzP8IlfqQe36kiEGdVg5jDTxRHIWRV9_MeDxYsTtaMFbnEwLtmIrtD3quI3wYYXj_zMiql7IbQWEWTRYl5rRrFc/s1600/2013-12-17+16.22.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BoZnTTNvt_IVsDWDwTqEYb5NxflTH7rhKDwl0gf9BcmOeg1AaLU1pzP8IlfqQe36kiEGdVg5jDTxRHIWRV9_MeDxYsTtaMFbnEwLtmIrtD3quI3wYYXj_zMiql7IbQWEWTRYl5rRrFc/s640/2013-12-17+16.22.35.jpg" width="480" /></a></div>
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'Tis the season for all things PEPPERMINT!<br />
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I couldn't resist sharing this recipe because it is super easy, super tasty, and super festive. Super!<br />
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"Why is it gluten-free?", you may ask. Ah well, without delving into <i>too</i> long of a story, my oldest son was born with severe eczema and allergies. All these years we treat the symptoms with ointments and lotions, and prescription medicines. Recently though he started getting severe chest pains, and soon after was diagnosed with acid reflux. That ailment I could relate to, and boy, it is no picnic. We started cutting out all the foods you would if you have acid reflux, and saw no big improvement. That's when I decided to try gluten-free and see if he improved. <br />
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Why did I decide to do that? <br />
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Well, I had already familiarized myself with gluten-free foods because my step-dad was "recently" diagnosed with the allergy. I had even offered up the occasional gluten-free goodie at the farmers market. In my research, I came across the correlation between the gluten allergy and eczema <i>and</i> acid reflux. In a kind of a "no-brainer" moment, I decided that it doesn't hurt to see if it helps by cutting the gluten out!<br />
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I'm certainly NO EXPERT, and that is a disclaimer! We've talked with our son's allergist and doctor about this diet and he has not been diagnosed with Celiac's Disease or a gluten-intolerance. The suggestion was, try the diet, and if it helps then stick with it. <br />
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Now, while our son would never say he likes being gluten-free (because he doesn't) he will admit he feels a lot better. No more upset stomachs and quick trips to the bathroom. No getting up at night complaining of chest pains. No more prescription reflux medicine. And no more nasty, itchy red spots all over his skin. So right now we're sticking with it. I try to make the diet easier by making the occasional treat, like this Peppermint Poke Cake, which can easily be made Not-Gluten-Free!<br />
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Make this holiday, pepperminty, moist Poke Cake, with or without the gluten, and you'll have some happy campers either way!<br />
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<u>Peppermint Poke Cake </u></div>
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adapted from <a href="http://www.somethingswanky.com/better-than-christmas-poke-cake/">Something Swanky</a></div>
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-1 box Gluten-free Chocolate Cake Mix (I used King Arthur brand)</div>
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Prepare the cake mix according to directions on box. Pour into a greased 9x13 pan, and bake as indicated. I baked my cake for 28 minutes.</div>
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-1, 14 oz can sweetened condensed milk</div>
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-1 1/4 c. peppermint mocha coffee creamer, divided (I used International Delights)</div>
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-1, 15 oz. bottle of York Peppermint Sundae Syrup</div>
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-12 oz. container Cool Whip</div>
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-6 Glutino chocolate creme sandwiches, crushed (like Oreos)</div>
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-Andes Peppermint Crunch Baking Chips</div>
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Once you've removed the cake from the oven, let it cool on a wire rack. When pan is cool enough to touch and it feels just slightly warm on bottom, use the back of a wooden spoon and poke holes throughout the entire top of cake. I also like to use a serving fork to poke smaller holes around cake.</div>
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In a medium bowl, combine sweetened condensed milk and 1 cup of the peppermint mocha creamer. Pour slowly and evenly over the cake allowing the milk mix to soak down into the holes of the cake.</div>
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In a small bowl, mix peppermint sundae syrup with 1/4 cup of the peppermint mocha creamer. Spread evenly over the top of the cake. </div>
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Dollop the top of the cake with the 12 oz. of Cool whip, using a spatula to spread evenly. Sprinkle with crushed cookies and Andes peppermint chips.</div>
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Return to fridge to let the cake cool completely and soak up all the pepperminty goodness for at least 2 hours. 4-6 hours if you can manage.</div>
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Cut cake and serve to all your loved ones! Trust me when I say, they won't notice it's gluten-free!</div>
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Merry Christmas and Happy Holidays to ALL! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pkX40zZgq_CQT_NghOpusSVh6olxKAEvEcqCfzHu3ZUGKcm0uSGkkBm2urw0kcm4CtCJw3JsGmeNL6hU-u9czCJMFsPFUd0NE-Nm0ymNjxXipGVyUmp5zbEEQd9vn87-7kwMkqKgFuA/s1600/Screenshot+2013-12-17+18.37.16.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pkX40zZgq_CQT_NghOpusSVh6olxKAEvEcqCfzHu3ZUGKcm0uSGkkBm2urw0kcm4CtCJw3JsGmeNL6hU-u9czCJMFsPFUd0NE-Nm0ymNjxXipGVyUmp5zbEEQd9vn87-7kwMkqKgFuA/s400/Screenshot+2013-12-17+18.37.16.png" width="338" /></a></div>
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P.S.- The blog will NOT be going gluten-free! You may see the occasional "G-free" item. If you are gluten-free, I'm new at this, and if you see an error and think my item is not gluten-free, please let me know! I try hard and I read all labels and often double check myself. Just because it's gluten-free does not make it healthy, as you can see in this recipe! You can catch some other gluten-free recipes on my G-Free board on <a href="http://www.pinterest.com/cookiecrzdmama/g-free/">Pinterest</a>!</div>
<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com1tag:blogger.com,1999:blog-6136540853316423835.post-60497523777109895012013-12-04T13:06:00.001-05:002013-12-04T13:06:42.220-05:00Building a HouseBuilding a house is a walk in the park. That's what "they" say right? No? No, that's not what they say? Okay, you're right. It can be stressful and trying on the patience (<i>very</i> trying because I've never had much of it), but I feel ungrateful if I complain because I'm building a freakin' house<i>.</i> I'm lucky and I admit it. I won't even complain about the gray hair that I never had before.<div>
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We started this whole process over a year ago. We signed our contract in April of this year and broke ground in June. Now we are winding down (or perhaps up?) and all the minor details are being worked on. Picking cabinet hardware, hanging lighting, painting trim, etc...</div>
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Will we be in our new house to celebrate Christmas? Alas, no. My parents get the pleasure of still stuffing all of us and our animals in their house a little longer. This also means no Christmas goodies from this lady and that's a first in many years. Even the year my dad was ill, I was a mad woman in the kitchen. So trust me when I say I would if I could.</div>
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This also means, I appreciate all of you who still check out my blog because I haven't had anything new in a million years! But man 'o man, will I have some new stuff when I'm in my new house because I have these beauties:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaW97upZXN0wF_HJHiTG1QI39vda6gNaEUFYKGzrmy6Yp3hmDHvbPd4jrARIv33kXBKW1NgVAkMhkgbcZs5W7b-a_p4g2yvTOCySe0c8m9t1WqDtY35MjYEHTln6UoPiu_8yqs5wy4Lg/s1600/Screenshot+2013-12-04+11.20.07.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaW97upZXN0wF_HJHiTG1QI39vda6gNaEUFYKGzrmy6Yp3hmDHvbPd4jrARIv33kXBKW1NgVAkMhkgbcZs5W7b-a_p4g2yvTOCySe0c8m9t1WqDtY35MjYEHTln6UoPiu_8yqs5wy4Lg/s320/Screenshot+2013-12-04+11.20.07.png" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">KitchenAid Architect 30-in. Convection Double Wall Oven</td></tr>
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Hark! I hear the angels singing! And even better? We've got 27 solar panels to offset the electricity I use while baking all those goodies. Which I think makes them all the sweeter.</div>
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Okay, so the kitchen is still a work in progress but it has come a long way. I'll show you! This is the start of it:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0iMgozfWNbL4pmkzhBqW5psUxGM2f0ZvQkMXrcDtvYyMFJcwFNVd70fAutDon9b56IYDKQ4mW7cZ4ZTmMrGRP1x8AN3WrdFPO3Raojfk3Iy_La_Vl_SUGSHjwFuClYPjtfBZAXfUyo/s1600/2013-10-30+11.49.13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0iMgozfWNbL4pmkzhBqW5psUxGM2f0ZvQkMXrcDtvYyMFJcwFNVd70fAutDon9b56IYDKQ4mW7cZ4ZTmMrGRP1x8AN3WrdFPO3Raojfk3Iy_La_Vl_SUGSHjwFuClYPjtfBZAXfUyo/s400/2013-10-30+11.49.13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the view from the family room.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuquEKz4xi4MEbJwoCle3UtzWSAFBKYDT0f1jqhFxwVFCng115qj6jjv7nun6i7Kl6bMbrfwgxSaERKl4nMhm51XmUeD9eTSuDiYyDs8GHmKTCOnzJD-CNNADrdaU40y_vWZ9YmCd9pA/s1600/2013-10-30+11.49.32.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuquEKz4xi4MEbJwoCle3UtzWSAFBKYDT0f1jqhFxwVFCng115qj6jjv7nun6i7Kl6bMbrfwgxSaERKl4nMhm51XmUeD9eTSuDiYyDs8GHmKTCOnzJD-CNNADrdaU40y_vWZ9YmCd9pA/s400/2013-10-30+11.49.32.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the view from our mudroom/hall.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uj4xKyf72Nr6YVCxgTMuj1ofbXuTh6KA6YcUuBSNNB38cQ3m7Q13Ge9lMFOHxLWiXTNRPHZDgcb3w7Mep3pte5r8icTtx81-iTNIz_T0P1nGPva7g1ZrP-xbVzxsnc4KRGP0iWd85pA/s1600/2013-10-30+11.49.54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uj4xKyf72Nr6YVCxgTMuj1ofbXuTh6KA6YcUuBSNNB38cQ3m7Q13Ge9lMFOHxLWiXTNRPHZDgcb3w7Mep3pte5r8icTtx81-iTNIz_T0P1nGPva7g1ZrP-xbVzxsnc4KRGP0iWd85pA/s400/2013-10-30+11.49.54.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the view standing in my kitchen at the window, looking towards the dining room.</td></tr>
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The kitchen looked this way for a long time. That's because it needed electrical run, lighting, insulation and eventually drywall. Once the drywall went up it felt like a new space. Yes? Much better than staring at wall studs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR_FtMMhYCE9GPXreGBph1O5HP6-KSG_yQD28ZchnV0fMUyOOml1XyneLpAj0Sro4rJEAstSd7yUiJF79wKaGpmankMooT1CXQBWhI6uR-KUOjSRr6Z0nUDOM8H2eBbFpD9yFd7yoMkI/s1600/2013-11-15+16.07.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR_FtMMhYCE9GPXreGBph1O5HP6-KSG_yQD28ZchnV0fMUyOOml1XyneLpAj0Sro4rJEAstSd7yUiJF79wKaGpmankMooT1CXQBWhI6uR-KUOjSRr6Z0nUDOM8H2eBbFpD9yFd7yoMkI/s400/2013-11-15+16.07.57.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV1mB3G1QILlJsOe4AdAiX9rS-E2vKmNsA4z9wsgZcWT0aeGpokufHh-BZWboZk7AeFdqIkvrpGZhTgwo-3cAkRbePMzk1iLnzgKxpHsqVJEPhN4j_L9LOVClBsqXwERm9e5gauywMfU/s1600/2013-11-15+16.08.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV1mB3G1QILlJsOe4AdAiX9rS-E2vKmNsA4z9wsgZcWT0aeGpokufHh-BZWboZk7AeFdqIkvrpGZhTgwo-3cAkRbePMzk1iLnzgKxpHsqVJEPhN4j_L9LOVClBsqXwERm9e5gauywMfU/s400/2013-11-15+16.08.12.jpg" width="300" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZvpwR81VpgWPw_B5JSdfbwmOghxL5VHHmlVQiHnxBQna1YpkGBQOQ8qoG9m_jO2D9LiRv2XEGoiIdphm0i9yfhC51-ZZX3STDwvkkLgjNr6e55Ni3mdM-V0JFIB63N4Ot0uhZPrRG_E/s1600/2013-11-15+16.08.34.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZvpwR81VpgWPw_B5JSdfbwmOghxL5VHHmlVQiHnxBQna1YpkGBQOQ8qoG9m_jO2D9LiRv2XEGoiIdphm0i9yfhC51-ZZX3STDwvkkLgjNr6e55Ni3mdM-V0JFIB63N4Ot0uhZPrRG_E/s400/2013-11-15+16.08.34.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This room is my PANTRY! Yes. A PANTRY!!! EEK!</td></tr>
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So this is the point that I start getting really excited because the stuff I'm interested in starts happening. Up to that point it was 2x4's, insulation, drywall, blah, blah, blah. Then it happened. Paint! Floors! Cabinets! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSrI-X0jBM_AKnFplYMz0oFAUhNgsTQvhz-n89ppbpVuvQT3YQIRY67dRcTquHeQjDZ6mUxByIUdTeSdPpTVQzmQlCrfJiFwDPYO0q6i3p24a_iIhNFzIEyUGtckfUlAnKkTp-6NrLgI/s1600/2013-11-27+11.26.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSrI-X0jBM_AKnFplYMz0oFAUhNgsTQvhz-n89ppbpVuvQT3YQIRY67dRcTquHeQjDZ6mUxByIUdTeSdPpTVQzmQlCrfJiFwDPYO0q6i3p24a_iIhNFzIEyUGtckfUlAnKkTp-6NrLgI/s400/2013-11-27+11.26.16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That cardboard box houses my kitchen sink. A Blanco Cerana Fireclay 30-in. Apron Front Farmhouse Sink.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkbZJ_v6s9wU9BD32B5kLi4mAXUX6QeO6MEKXLljJHGsc0fJS6HRzqhOnlabtb5DW_0r-bRYD4rwJiebDHEvy-7m15LHn6byMo-HJihvIidTg0jnm06krnh3aWg7ifXdR5e1GTchQHW8/s1600/2013-11-26+14.56.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkbZJ_v6s9wU9BD32B5kLi4mAXUX6QeO6MEKXLljJHGsc0fJS6HRzqhOnlabtb5DW_0r-bRYD4rwJiebDHEvy-7m15LHn6byMo-HJihvIidTg0jnm06krnh3aWg7ifXdR5e1GTchQHW8/s400/2013-11-26+14.56.16.jpg" width="300" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGGb5bCgdN-o11JJZQ2bpE53RgYLTLs0JAsvlj7L-venK09B0O76rnww4yUuTkHWZWkROLLsJaxz-mHjup1SkMurxNFU8DQuIyaka3WLMrfu7I2y5UK8prSIMv5nXlJX5tlMk9Rw2Ak/s1600/2013-11-26+14.56.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGGb5bCgdN-o11JJZQ2bpE53RgYLTLs0JAsvlj7L-venK09B0O76rnww4yUuTkHWZWkROLLsJaxz-mHjup1SkMurxNFU8DQuIyaka3WLMrfu7I2y5UK8prSIMv5nXlJX5tlMk9Rw2Ak/s400/2013-11-26+14.56.26.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That is a tiny island you are seeing. I'll explain.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdA-t-873T6L30GvBp7sNN_Tyq8Ud4YAayKy0mvUYYpBVbP1lWvApT9bdD2Yw-QtE478erNs0spNm0K2v1L_47vrENIwM3C5vxmnXNZUpmBN3ysEa5Ep97SdjkodpIkK58j6UPHNFn50/s1600/2013-11-26+14.56.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdA-t-873T6L30GvBp7sNN_Tyq8Ud4YAayKy0mvUYYpBVbP1lWvApT9bdD2Yw-QtE478erNs0spNm0K2v1L_47vrENIwM3C5vxmnXNZUpmBN3ysEa5Ep97SdjkodpIkK58j6UPHNFn50/s400/2013-11-26+14.56.53.jpg" width="300" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1l7S9MfLYNA8_4g54iD5NYp5nLOGp-xW5rjYvzgaw8YFpfD4wHQW9Yx4IrQdjakJFTiiU-wucIHFgTMY8jjN12bC_XbMOgB1OYjqiDNi6WteKhWUEoBARLuCw7i2nzp1t46wTCc4OAuE/s1600/2013-11-26+14.57.03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1l7S9MfLYNA8_4g54iD5NYp5nLOGp-xW5rjYvzgaw8YFpfD4wHQW9Yx4IrQdjakJFTiiU-wucIHFgTMY8jjN12bC_XbMOgB1OYjqiDNi6WteKhWUEoBARLuCw7i2nzp1t46wTCc4OAuE/s400/2013-11-26+14.57.03.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A kitchen! A kitchen! I can see it now!</td></tr>
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The kitchen was painted in Benjamin Moore Edgecomb Grey. The flooring is Vahalia Birch in wide plank and it is laminate. With kids and dogs, this was the best option for now, and we love the way it looks!</div>
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Soon I will have countertops, and I chose Silestone Quartz in Tebas Black with a suede finish. Which means that is not as "shiny" but more matte, and doesn't appear as dark as regular Tebas Black . It also doesn't have a slick feeling, which will take getting used to at first.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmw2C9enEwIkf1rZep9amLXOUOda0nvT_4t7gD5ZpstSOwlsdeGU12xGWwOHo4RmZJNlWK2Q5pSt8iEIXrUUS0WWAWA9pqIZDZCI2Zn28xcAXHVHQK6KyN04iDEK3b38pec4IkGQvso4/s1600/Screenshot+2013-12-04+12.23.53.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmw2C9enEwIkf1rZep9amLXOUOda0nvT_4t7gD5ZpstSOwlsdeGU12xGWwOHo4RmZJNlWK2Q5pSt8iEIXrUUS0WWAWA9pqIZDZCI2Zn28xcAXHVHQK6KyN04iDEK3b38pec4IkGQvso4/s320/Screenshot+2013-12-04+12.23.53.png" width="320" /></a></div>
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However, my tiny island will have Carrara Marble. Perfect for keeping dough and the butter in it, cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWIvYV60-3uRSD_HfTRPLWpnC4CtZQ9QZm8GEUPbU4TT22fhrOj_sAWNMayWOQkUzvzML8GM6oA0HK34FTpaYwrwNH9bn1fgDjQdT0TBVrweNXAGEgq0WHIjJU5unhyyGO9IYCqE9t-o/s1600/Screenshot+2013-12-04+12.26.01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWIvYV60-3uRSD_HfTRPLWpnC4CtZQ9QZm8GEUPbU4TT22fhrOj_sAWNMayWOQkUzvzML8GM6oA0HK34FTpaYwrwNH9bn1fgDjQdT0TBVrweNXAGEgq0WHIjJU5unhyyGO9IYCqE9t-o/s320/Screenshot+2013-12-04+12.26.01.png" width="320" /></a></div>
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Why is the island so tiny, you may wonder. Well, I'm a 5'1" lady and as much as I ask Santa for longer legs this Christmas, I'm going to assume that I won't be getting any taller (but most likely shorter) as the years pass. Before, when I had to work with dough I had to stand on my tippy toes to roll and knead. Since I have the good fortune of building a house, I wanted an island that works for me! So if you're a tall person coming into my kitchen just watch out for your knee caps! HA! Okay, it's not that tiny.</div>
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What's left? Countertops. Obviously. Another coat of paint. Appliances. And then lighting. I'll make sure to have another (perhaps final) post on the kitchen so you can see it all together. Then hopefully soon after that it will be back to delicious recipe posts!</div>
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Catch me on <a href="http://www.pinterest.com/cookiecrzdmama/">Pinterest</a>! Now I'm pinning on the <a href="http://www.pinterest.com/cookiecrzdmama/christmas/">Christmas Board</a>.</div>
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So if you have specific questions about the build, I'd be happy to answer and give all the details I can. And yes, this part is fun! However, we are running into hiccups like lighting needing to be moved, and new electrical to be run that was missed, doors that need to be changed because wrong ones came in, and the fact that it's the holidays and getting people to work in a timely fashion seems difficult. When it all seems like a lot I just look from our porch at our new back yard,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXSOhZzg8tq9leuOQeGzDbsFJjtDjmZMw-ZUjeZnpj_dgK5AMeAV_NkMD_G4sFn_SOq3G7T_M_I6dXU8UXQr_dtjKOlyqXblK3NDtdGXYG58bnx4leAhHdWqHHD59cE2nzHv0xM3JJ3A/s1600/2013-11-18+17.15.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXSOhZzg8tq9leuOQeGzDbsFJjtDjmZMw-ZUjeZnpj_dgK5AMeAV_NkMD_G4sFn_SOq3G7T_M_I6dXU8UXQr_dtjKOlyqXblK3NDtdGXYG58bnx4leAhHdWqHHD59cE2nzHv0xM3JJ3A/s400/2013-11-18+17.15.56.jpg" width="400" /></a></div>
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that I can call these lovely, goofy, and amazing people mine,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9jvO_7l9UCv52ZmYAJNxwYB8VBAjJZ6cKxM4QT4N-4enR7wIF8dUJ1-6viZxmYahoHCseelMAh2wvxbCwkzoLdSXrD-Fy6aCs1TVreMEewihyTOStwsZs62pqkgTFxXgYQn4oltl4UU/s1600/2013-10-20+13.15.36-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9jvO_7l9UCv52ZmYAJNxwYB8VBAjJZ6cKxM4QT4N-4enR7wIF8dUJ1-6viZxmYahoHCseelMAh2wvxbCwkzoLdSXrD-Fy6aCs1TVreMEewihyTOStwsZs62pqkgTFxXgYQn4oltl4UU/s400/2013-10-20+13.15.36-1.jpg" width="300" /></a></div>
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and I know I'm truly blessed and can handle any hurdle, big or small!</div>
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com3tag:blogger.com,1999:blog-6136540853316423835.post-11002533488068777212013-05-28T16:28:00.000-04:002013-05-28T16:36:33.731-04:00Whiskey Caramel Banana Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFEu0s90kw26DdWbzkbIqigFYY81RakGFPtGeeZtNy753Sc1iY7XRsrZeOnCmNelDIC37yWcQJxeatzRWJnloIWAfoAtSsK2bwPXOriqNV2PKKTEx10NiMngS95ilENxxPjF-MYxbsdk/s1600/IMG_5984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFEu0s90kw26DdWbzkbIqigFYY81RakGFPtGeeZtNy753Sc1iY7XRsrZeOnCmNelDIC37yWcQJxeatzRWJnloIWAfoAtSsK2bwPXOriqNV2PKKTEx10NiMngS95ilENxxPjF-MYxbsdk/s400/IMG_5984.jpg" width="400" /></a></div>
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Over-ripe BANANAS! A gift from the dessert heavens!<br />
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Do you need to find a recipe for those bananas that have been sitting on your counter too long? You've come to the right place. I can't even remember the last time I ate a banana when it wasn't baked into something. That could be abnormal, eh...possibly unhealthy.<br />
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Okay, so let's agree, eat one banana, <i>then </i>bake the rest!<br />
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<u>Whiskey Caramel Banana Bars</u><br />
adapted from <a href="http://www.unegaminedanslacuisine.com/2013/05/moonshine-banana-blondies.html">Une Gamine Dans la Cuisine</a><br />
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Crust:<br />
-1/2 c. unsalted butter, melted<br />
-3 c. graham cracker crumbs<br />
-1/4 c. light brown sugar, packed<br />
-1/4 tsp. salt<br />
-1/2 tsp. cardamom (can be replaced with cinnamon)<br />
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Filling:<br />
-3/4 c. unsalted butter, browned<br />
-3 ripe bananas, mashed<br />
-2 eggs, room temperature<br />
-1 1/4 c. light brown sugar, packed<br />
-1 Tbsp. whiskey (I used Maker's Mark)<br />
-1 c. flour<br />
-1/2 tsp. salt<br />
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Glaze:<br />
-1 1/2 c. powdered sugar<br />
-1/4 tsp. salt<br />
-1 Tbsp. whiskey<br />
-2 Tbsp. milk<br />
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-<a href="http://www.amazon.com/Trader-Joes-Fleur-Caramel-Sauce/dp/B0080BKPWY">Salted Caramel Sauce</a> for drizzling<br />
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Preheat oven to 375 degrees F. Line a 9x13 pan with parchment paper and coat evenly with non-stick cooking spray. Combine the crust ingredients in a bowl and stir until mixture resembles wet sand. Spread crust mixture evenly into prepared pan and press down firmly. Bake for 5 minutes and remove from oven.<br />
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Turn oven off. Brown your butter by placing the 3/4 c. butter in a light bottom pan over medium heat. Butter will melt and start to foam. Watch butter carefully and start stirring because the butter will start to brown and give off a "nutty" aroma. Once the butter is a nice dark brown, remove from heat and pour butter into bowl. Let cool (this can be sped up in the fridge).<br />
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Preheat oven to 350 degrees F. In a large bowl, whisk mashed bananas, (cooled) browned butter, eggs, brown sugar, and whiskey. Add the flour and salt and fold into the batter until combined-no large lumps of flour. Pour banana mix over graham cracker crust and spread evenly. Bake for 30-35 minutes. Remove from oven and let bars cool on a rack.<br />
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In a bowl, add powdered sugar and salt. Whisk in whiskey, and then slowly whisk in milk until you get your desired pouring consistency. Add more or less whiskey/milk depending on how strong you want the whiskey flavor. Pour over your bars and spread around evenly. Drizzle desired amount of salted caramel sauce over the top. I use Trader Joe's salted caramel sauce, you can find your own, or make your own!<br />
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Cut and enjoy!<br />
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I would like to make these having brown butter in the crust as well, but I didn't have time for that when I made them the first time around. The banana part is almost cake-like and has that nice crust for contrasting texture. The glaze adds a nice sweetness but carries a lot of the whiskey flavor. I thought the bars had a subtle spicy finish from the whiskey and cardamom.<br />
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Other banana recipes of mine to enjoy:<br />
~<a href="http://www.cookiecrazedmama.com/2012/02/kicked-up-banana-muffins.html">Kicked-Up Banana Muffins</a><br />
~<a href="http://www.cookiecrazedmama.com/2012/05/chocolate-covered-banana-whoopie-pies.html">Chocolate Covered Banana Whoopie Pies</a><br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com27tag:blogger.com,1999:blog-6136540853316423835.post-46965529306513588252013-05-10T17:44:00.001-04:002013-05-10T17:44:50.235-04:00Coffee Toffee Brownies<div class="separator" style="clear: both; text-align: center;">
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I hope you weren't looking for a plain brownie. And I hope you enjoy coffee and dark chocolate. Together.<br />
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I've said it in the past, that coffee really intensifies the chocolate flavor in a lot of baked goods. I add strong brewed coffee to my favorite chocolate cake recipe for instance. You can't taste the coffee in that, but you can most certainly taste it in these brownies! But that is what I want, and so this is your fair warning if you don't like coffee! So move along, you weird non-coffee lovers! ( I still love you, though)<br />
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Symphony Bars and toffee bits add a wonderful buttery crunch and texture that also make these brownies a little more unique. But what really takes these brownies over the top is the coffee glaze. I'm telling you, that the glaze is completely optional, but its touch of caramel color and sweetness really balances out the deep, dark chocolate flavor of this sophisticated brownie.<br />
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*This is a large pan! You can half the recipe, just watch your baking time!<br />
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<u>Coffee Toffee Brownies</u><br />
adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">Ina Garten</a><br />
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-1 lb. unsalted butter<br />
-1 lb. bittersweet chocolate chips<br />
-6 oz. unsweetened chocolate, chopped<br />
-7 large eggs<br />
-3 Tbsp. instant espresso coffee granules <a href="http://www.amazon.com/Medaglia-DOro-Instant-Espresso-Coffee/dp/B00060PTLO/ref=sr_1_1?s=grocery&ie=UTF8&qid=1368216689&sr=1-1&keywords=instant+espresso">(link)</a><br />
-2 Tbsp. vanilla extract<br />
-2 1/4 c. sugar<br />
-1 1/4 c. flour, divided<br />
-1 Tbsp. baking powder<br />
-1 tsp. salt<br />
-3, 4.25 Symphony Bars, chopped<br />
-4 oz. (half a bag) Heath toffee bits 'o brickle, divided<br />
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Line a 10x15 pan with parchment paper and coat with non-stick cooking spray.<br />
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Place a large bowl, containing both chocolates and butter, over a pot of simmering water. Stir occasionally and remove from heat once chocolate and butter are melted and smooth. Cool slightly to where chocolate is warm to touch.<br />
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Meanwhile, preheat oven to 350 degrees.<br />
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In a large bowl, stir together eggs, coffee granules, vanilla, and sugar. Slowly stir in warm chocolate until combined. Set aside and let mixture cool to room temperature.<br />
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In a small bowl, whisk together 1 cup flour, baking powder, and salt. Fold into cooled chocolate mixture.<br />
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In a small bowl, add 1/4 cup of flour to chopped Symphony chocolate bars and toss to coat. Fold in to chocolate batter.<br />
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Pour batter and spread evenly into prepared pan. Sprinkle half of your toffee bits over the batter.<br />
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Bake for 20 minutes, then tap pan on it's oven shelf to break up air bubbles, bake for additional 12-15 minutes. Toothpick should come out clean or a couple small crumbs, not coated in batter.<br />
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Cool to room temperature, and then refrigerate for 4-8 hours, mine was overnight! If you do not refrigerate, these brownies are cake-like and crumbly, which is fine if you like that, but they are fudge- like once they've been refrigerated!<br />
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<u>Coffee Glaze</u><br />
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-2 c. powdered sugar<br />
-2 Tbsp. melted salted butter<br />
-2 tsp. vanilla extract<br />
-3-4 Tbsp. strong brewed coffee<br />
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Add melted butter, vanilla, and 3 Tbsp. coffee to powdered sugar and whisk until smooth. Add more coffee for a thinner glaze.<br />
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Pour over brownies, and then sprinkle with remaining toffee bits.<br />
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Cut into 24 large brownies and serve!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com5tag:blogger.com,1999:blog-6136540853316423835.post-80406791513984951532013-05-03T18:04:00.002-04:002013-05-03T23:14:22.425-04:00Fried Ice Cream and Strawberry Margaritas!<div class="separator" style="clear: both; text-align: center;">
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Cinco de Mayo is Sunday. Here in America, it's a great reason to get out, immerse yourself in the culture and enjoy some authentic Mexican cuisine and drink. If you <i>can't</i> get out, today I'm bringing it to you!<br />
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Now, who remembers Chi-Chi's? If you've never heard of the place, it was a "Mexican" restaurant chain and we had one locally. My recollection was that the food was terrible, and the restaurant seemed kinda dark and for lack of a better word, gross. Perhaps just some of the reasons Chi-Chi's are no more. But that didn't stop my friend Betsy and I from going to munch on free chips and salsa and share a fried ice cream. We were cheap...we were high schoolers.<br />
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Anyway, what matters about this story is that the fried ice cream ROCKED. I think back then your choices of toppings were chocolate, strawberry, and honey-I'm iffy on the strawberry existence. Now, normally I'm a chocolate girl, 110%, but there is something about honey on fried ice cream that makes it AMAZING.<br />
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I miss good fried ice cream, but I'm here to say that if you miss it too or are just curious to try it, you must make this recipe because it is easy and delicious. Plus, if you're trying to find an excuse to eat fried ice cream, then it's in celebration of Cinco de Mayo!<br />
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Disclaimer! This is not authentic "fried" ice cream, but an amazing riff on the real thing. Authentic is a breaded ice cream ball that has been deep fried. If you can get your hands on some of the real thing, then obviously you must have it. <br />
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<u>Fried Ice Cream</u><br />
adapted from <a href="http://theimperfecthousewife.blogspot.com/2009/09/fried-ice-cream-dessert.html">The Imperfect Housewife</a><br />
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*I chose to make this in 8, individual 4 oz. Glad containers for portion control and one 8x8 pan to take to work. You could do a 9x13 or any size you prefer. My ratio of crumb is same amount on top as on the bottom.<br />
<br />
-1 stick salted butter<br />
-6 c. cornflakes, crushed<br />
-1 c. granulated sugar<br />
-1.75 qt. vanilla bean ice cream<br />
-8 oz. container whipped topping, like Cool Whip, thawed<br />
-2 tsp. ground cinnamon<br />
-honey and whipped cream for topping, as desired<br />
<br />
Remove ice cream from freezer.<br />
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In a large pot, melt butter over medium heat. Add crushed cornflakes and sugar. Stir constantly for 5 minutes. Sugar will start to melt and flakes will start to brown and caramelize. Immediately remove from heat and transfer to a bowl to stop the cooking process.<br />
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Prep containers. Add 2 Tbsp. of cornflake mix to the bottom of each 4 oz. container and 1 c. to bottom of 8x8 pan.<br />
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In the bowl of a stand mixer, add ice cream. Stir on low until it is smooth. Add thawed whipped topping and cinnamon. Mix on low until the ingredients are incorporated and mixture is creamy.<br />
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Work quickly to avoid a melty mess! Add 2 level, 2 oz. scoops of ice cream mix to each 4 oz. container. Add remaining ice cream mix to 8x8 and level with an offset spatula. Top small containers with 2 more Tbsp. of cornflake mix, add lid and freeze. Add remaining cornflakes to 8x8, cover and freeze.<br />
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Before serving, drizzle with desired amount of honey. Whipped cream is optional, but yummy if you have it!<br />
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And...<br />
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Are you ready for this?! First boozy beverage on Cookie Crazed Mama! So how about something for Happy Hour to further celebrate Cinco de Mayo?! Strawberry Margaritas!<br />
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<u>Strawberry Margaritas</u><br />
adapted from <a href="http://www.pbs.org/food/fresh-tastes/strawberry-margaritas/">PBS</a><br />
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-16 oz. bag frozen strawberries<br />
-1 1/2 Tbsp. sugar<br />
-6 Tbsp. water<br />
-4 oz. tequila<br />
-3 oz. Grand Marnier, Cointreau, or Triple Sec<br />
-2 small limes, juiced<br />
-ice<br />
-sugar or salt for rim<br />
-fresh organic strawberries for garnish<br />
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In a medium size saucepan add strawberries, sugar, and water. Bring to a simmer over a low/medium heat. Continue to simmer for 30 minutes until strawberries break down and liquid appears dark and syrupy. Remove from heat and blend in a food processor until mixture is smooth. Pour mixture through a fine mesh sieve to remove seeds. Transfer to a container and cover. Refrigerate or freeze until cool.<br />
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In a cocktail shaker, add 1/3 c. strawberry puree, then layer with tequila, Grand Marnier, lime juice, and a handful of ice. Shake and divide into two glasses with ice, rimmed with salt or sugar- I prefer sugar! Garnish with a fresh strawberry.<br />
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Now sit back and relax! You deserve it!<br />
<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com1tag:blogger.com,1999:blog-6136540853316423835.post-90631644737039685472013-02-28T14:22:00.000-05:002013-02-28T14:22:47.230-05:00(Better Than) Samoa Cake<div class="separator" style="clear: both; text-align: center;">
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Tell me, have you heard of the "Better Than Sex Cake" before? It's a pretty popular type of cake, and in this week alone I've seen two different, new versions of this cake. And here I am, adding to the pile. Ah, well, we can't have too much of a good thing, can we?<br />
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Because, good? This cake is so good it is <i>BAD</i>. <br />
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Inspiration always seems to flow this time of year when Girl Scout cookies make an appearance. See my AH-mazingly yummy and equally devious <a href="http://www.cookiecrazedmama.com/2011/04/seven-layers-of-sinful.html">Seven Layer Samoa Bars</a> as proof. It's also clear that Samoas seem to be a particular favorite of mine. With those cookies on my brain and some time spent Pinterest trolling, I came across <a href="http://barefootandbaking.blogspot.com/2009/09/better-than-sex-cake.html"><i>this</i></a> popular recipe. I'll admit it took a couple of days to really figure out what ingredients I wanted to use in my version, but if you make it, I think you'll believe this is kind of a home run too.<br />
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Better Than Samoa Cake has all the gooey goodness of the original, but kicked up with lots of caramel and coconut. Add some chopped Samoas to the top if your feeling <i>extra</i> bad.<br />
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<u>Better Than Samoa Cake</u><br />
<br />
-Box of Devil's Food cake mix (plus ingredients to make it)<br />
-14 oz. can sweetened condensed milk<br />
-10 oz. jar salted caramel sauce<br />
-12 oz. Cool Whip, thawed<br />
-4 oz. softened cream cheese<br />
-13.4 oz. can dulce de leche<br />
-2 1/2 c. sweetened shredded coconut<br />
<br />
Bake your cake according to the 9x13 pan directions on the box. Remove from oven and immediately poke holes all over the cake. I use a large serving fork. Slowly pour sweetened condensed milk over the top of the warm cake using an offset spatula to work it in. Set aside and let cake cool completely.<br />
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Evenly spread caramel sauce over the top of the cooled cake. (I use Trader Joe's salted caramel sauce; it isn't as sweet as sundae caramel sauce). Place in the fridge.<br />
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In a large bowl, beat cream cheese and dulce de leche together with a hand mixer. Add 1/3 of the Cool Whip to the bowl and fold until combined. Add the remaining Cool Whip and coconut and fold until no large streaks of caramel remain. Spread over the top of cooled cake and return to fridge while you make chocolate sauce.<br />
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<u>Chocolate Sauce</u><br />
-2/3 c. bittersweet chocolate chips<br />
-2 Tbsp. heavy cream<br />
-1/4 c. powdered sugar, sifted<br />
-2 Tbsp. warm water<br />
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Set bowl with chocolate and heavy cream over a pot of simmering water. Let stand for 3 minutes. Remove from heat and stir until all chocolate is smooth. Stir in powdered sugar. Slowly stir in water until you achieve your desired pouring consistency. Add chocolate sauce to squeeze bottle, piping bag or ziploc and drizzle over the top of your cake.<br />
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Refrigerate cake until almost ready to serve. Let cake sit at room temp. for about a half hour before serving to let caramel soften up and make it easier to cut and serve.<br />
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It won't last. Trust me.<br />
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com9tag:blogger.com,1999:blog-6136540853316423835.post-3670556334408067642013-02-15T11:13:00.001-05:002013-02-15T11:13:45.619-05:00Strawberry Kahlua Brownies<div class="separator" style="clear: both; text-align: center;">
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If you follow me on Facebook (which you should, if you don't) then you know my intention was to share this perfect Valentines Day recipe yesterday...on the actual day.<br />
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Well, I guess I ended up enjoying my day a little too much. By the time it got down to doing the leg work of writing out the recipe it was late and I was opting between relaxing with a new bottle of wine or typing out a post.<br />
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Come on, say you'd choose the wine too.<br />
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My dedication to the blog may seem lacking, but once you've made these brownies, I'm hoping that all is forgiven! These brownies are dense and fudgey. Once hot out of the oven, they're topped with Kahlua and cream. A creamy fresh strawberry buttercream is perfectly spread over the top and finished with some Kahlua ganache.<br />
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<i>I</i> love them! I love the flavor combinations. I love the textures. It's my idea of a perfect romantic dessert; chocolate, strawberries, and BOOZE. *Happy dance*<br />
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<u>Strawberry Kahlua Brownies</u><br />
adapted from <a href="http://www.amazon.com/Desserts-Yard-Brooklyn-Beverly-Sweetest/dp/B005Q5T7TO/ref=sr_1_1?ie=UTF8&qid=1360936188&sr=8-1&keywords=desserts+by+the+yard">Desserts by the Yard</a><br />
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-3/4 c. plus 2 Tbsp. AP flour<br />
-1/4 tsp. salt<br />
-1/2 c. freeze dried stawberries<br />
-4 oz. unsalted butter, cubed<br />
-1 oz. unsweetened chocolate, chopped<br />
-7 oz. semi-sweet chocolate, chopped<br />
-2 large eggs<br />
-1 c. sugar<br />
-4 Tbsp. Kahlua<br />
-2 Tbsp. heavy cream<br />
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Preheat oven to 350 degrees. Line a 9x9 inch pan with parchment paper. Coat evenly with a non-stick cooking spray.<br />
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Sift together flour and salt. Add 1/2 c. freeze dried strawberries. Set aside.<br />
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Melt butter, and chocolates in a microwave safe bowl at 50% power for about 2 minutes. Stir after each 30 second interval. Stir until chocolate is smooth. Cool for about 10-15 minutes.<br />
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While your chocolate is cooling, in the bowl of a stand mixer beat eggs and sugar until they are fluffy. Remove bowl from mixer and slowly hand whisk in chocolate mixture. Fold in the flour and strawberries until no flour streaks remain. Your batter will be very thick and sturdy.<br />
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Spread evenly into your prepared pan and bake for 22-25 minutes, turning pan halfway through. A crust will form on the top, and a toothpick will NOT be clean because these are fudgey. Remove and immediately poke holes all over the top with skewer, fork, etc...Combine Kahlua and cream and evenly pour over the top.<br />
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Cool completely before adding buttercream to the top.<br />
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<u>Strawberry Buttercream</u><br />
adapted from <a href="http://confessionsoftart.blogspot.com/2009/09/chocolate-cupcakes-with-strawberry.html">Confessions of a Tart</a><br />
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-2 egg whites<br />
-1/2 c. sugar<br />
-pinch of salt<br />
-6 oz. unsalted butter, softened, cut into Tbsp. size pieces<br />
-1/2 tsp. vanilla extract<br />
-4 oz. fresh strawberries<br />
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Puree strawberries in a food processor. Run puree through a fine mesh sieve to remove seeds and set puree aside.<br />
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Add eggs, sugar, and pinch of salt to a heat-proof bowl and set over a pot of simmering water. The water should not touch the bottom of your bowl. Whisk constantly until the eggs and sugar are hot to the touch and you feel no sugar granules. All the whisking should make the mixture white and bubbly looking.<br />
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Transfer your egg mixture to the bowl of a stand mixer with whisk attachment and whisk on high speed until stiff peaks form and they appear glossy. Still on high speed, add butter one piece at a time, incorporate before adding another piece. It may start to take on a curdled look, but keep whipping and it will become smooth.<br />
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Once smooth, change to a paddle attachment. On a low speed, slowly add vanilla and strawberry puree. Beat on a low speed until the buttercream starts to come together and appears smooth and creamy. Spread evenly over cooled brownies. Place in the fridge.<br />
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<u><br /></u>
<u>Kahlua Ganache</u><br />
adapted from the <a href="http://www.joyofbaking.com/ChocolateTruffles.html">Joy of Baking</a><br />
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-4 oz. semi-sweet chocolate, chopped<br />
-4 Tbsp. heavy cream<br />
-1 Tbsp. Kahlua<br />
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Bring heavy cream to low boil, stirring constantly. Pour hot cream evenly over chocolate and let sit for 5 minutes. Stir with a rubber spatula until smooth and shiny. Add the Kahlua and stir to combine.<br />
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Remove brownies from fridge, remove from pan and cut into 16 squares (do not cut if spreading ganache over the entire pan).<br />
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I let my ganache sit for a few minutes and added to piping bags to create the hearts on the top. You could opt for something easier by drizzling or spreading over the entire batch of brownies. Let the ganache set up before serving.<br />
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Serve immediately or return to fridge until ready to serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdrgdQOJ5diatFu6UcXRQ2gcR27VqpXB0cpkr3uTL6wCLBUIrKfecATiAuvCNj8RHkDYag_SIYhtpMEjTXHM-h7_u4d_N637ktPIJ6mwbcMY4OfDsTLdmX06UG2WuYXbGvF1qXUEpZXM/s1600/IMG_5707.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdrgdQOJ5diatFu6UcXRQ2gcR27VqpXB0cpkr3uTL6wCLBUIrKfecATiAuvCNj8RHkDYag_SIYhtpMEjTXHM-h7_u4d_N637ktPIJ6mwbcMY4OfDsTLdmX06UG2WuYXbGvF1qXUEpZXM/s400/IMG_5707.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy. Yum. Yum.</td></tr>
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com10tag:blogger.com,1999:blog-6136540853316423835.post-24620826317491808402013-02-06T12:56:00.001-05:002013-02-06T14:06:51.363-05:00Love Bark<div class="separator" style="clear: both; text-align: center;">
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Ah, Love Bark. It reminds me a lot of the real thing.</div>
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It's sweet. It's messy. And no matter what, you can't help but going back for more and more.</div>
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I'll stop there. If I keep looking for more analogies it might get a bit deep in here, and after all Love Bark is just candy! However, it is THE perfect candy for Valentines Day. Because even if we aren't all big on celebrating the holiday, who wouldn't love you if you brought a bowl of this in to share with co-workers?!<br />
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<u>Love Bark </u></div>
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adapted from <a href="http://sallysbakingaddiction.com/2012/11/27/cookies-n-cream-peanut-butter-bark-2/">Sally's Baking Addiction</a></div>
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<br /></div>
<div>
Bottom Layer:</div>
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- 24 Double Stuf Oreos (you'll use the remaining for last step)</div>
<div>
-1/4 c. salted butter (melted)</div>
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<br /></div>
<div>
Line a 9x9 pan with parchment paper, leaving a parchment overhang. Coat evenly with non-stick cooking spray.</div>
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<div>
In a food processor, pulse Oreos until they are a fine crumb. (Can be done with a rolling pin if you're looking to release some stress) Pour the melted butter over the crumbs and pulse until the mixture starts to form together and it appears wet. Spread mixture evenly over prepared pan and press down firmly. Place in the freezer while you work on the next layer.</div>
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Middle Layer:</div>
<div>
-1/2 c. unsalted butter, softened</div>
<div>
-1/2 c. vegetable shortening</div>
<div>
-1 Tbsp. vanilla extract</div>
<div>
-several drops red food coloring (if desired)</div>
<div>
-3 c. powdered sugar</div>
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<div>
In a bowl of stand mixer, cream together butter and shortening. Add in vanilla and food coloring. With mixer on low speed add powdered sugar 1/2 cup at a time. Beat on high until filling is fluffy and smooth.</div>
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<div>
Remove crust from freezer and evenly spread filling over the top using an offset spatula. Return to freezer for 5-10 minutes or until filling is firm to touch. Grab parchment overhang and remove your semi-completed bark from pan. Place on level surface.</div>
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<div>
Top Layer:</div>
<div>
-3/4 c. chopped chocolate candy bark</div>
<div>
-1/4 c. pink chocolate candy melts</div>
<div>
-remaining Double Stuf Oreos, chopped</div>
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-Valentine candy sprinkles/decor of your choice</div>
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*You'll want to have everything ready because you will need to work quickly*</div>
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In a small bowl add your chopped Oreos and sprinkles. </div>
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Place a glass bowl with chocolate bark over a pot of simmering water.<br />
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In a microwave safe bowl, add pink candy melts. <br />
<br />
Once you notice your chocolate bark is 75% melted, start microwaving the pink candy melts on 30 second intervals. Stir or whisk well after each interval so you do not over heat or the melts with turn gritty and hard. The idea is that the chocolate and pink melts will be melted and ready at the same time. </div>
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Quickly spread your chocolate over the top of your semi-completed bark using offset spatula. Then drizzle the pink over the top in a back in forth motion and gently use a butter knife to create a swirl pattern by going the opposite direction in back and forth motion. Quickly top with chopped Oreos and sprinkles.</div>
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Return to freezer. To chop, take a pointed knife, and use the point of the knife to press down into the bark and gently wiggle back and forth to break apart. Continue until you get desired amount and size of pieces. Store in the fridge until you are ready to serve.</div>
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If you're on some dieting agenda, make sure you have a plan to get this stuff out of your house. It is inevitable you will keep going back for more. I also HIGHLY recommend you try the original source- <a href="http://sallysbakingaddiction.com/2012/11/27/cookies-n-cream-peanut-butter-bark-2/">Sally's Baking Addiction</a> for the recipe because I made it for Christmas and it is AMAZING. Um, it has peanut butter. 'Nuff said.</div>
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Take a peek at some of my other V-Day inspired recipes:</div>
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~<a href="http://www.cookiecrazedmama.com/2012/01/red-velvet-cake-batter-dip.html">Red Velvet Cake Batter Dip</a></div>
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AND</div>
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~<a href="http://www.cookiecrazedmama.com/2012/02/chocolate-raspberry-cookie-bars.html">Chocolate Raspberry Cookie Bars</a><br />
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Also, I'm back linking up to parties! Go check out all the other yummy treats at:<br />
<a href="http://www.chef-in-training.com/2013/02/tuesday-talent-show-70/#comment-35743">Chef in Training</a> and <a href="http://insidebrucrewlife.com/2013/02/trick-or-treat-tuesday-5-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20InsideBrucrewLife%20(Inside%20BruCrew%20Life)">Inside BruCrew Life</a>!</div>
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com3tag:blogger.com,1999:blog-6136540853316423835.post-49109198725994473742013-01-08T17:16:00.002-05:002013-05-27T20:18:47.486-04:00Salted Honey Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMv7-vK4aIf49aYvKbhcv1ldwdRIX2dacU-GfGMgnQ2bX0Yyfv1WLia9Q8RFcCzZAVXJTnY723moqx695MzleRZvW6RtgOHd258HftQviFnSDjMoG8Ob4diNdN-eR5FPMrpaRwiTEvIA/s1600/IMG_5620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMv7-vK4aIf49aYvKbhcv1ldwdRIX2dacU-GfGMgnQ2bX0Yyfv1WLia9Q8RFcCzZAVXJTnY723moqx695MzleRZvW6RtgOHd258HftQviFnSDjMoG8Ob4diNdN-eR5FPMrpaRwiTEvIA/s400/IMG_5620.jpg" width="266" /></a></div>
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I've been obsessing over this pie for what feels like ages. It has been in a desktop folder before I even knew what a Pinterest board was...you know, the dark ages.</div>
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Anytime a recipe crosses my path with the word "Honey" in it, I immediately take pause. It isn't too often that honey is a prominent ingredient, prominent enough that you can distinguish its flavor. And this pie isn't messing around when it comes to the honey.<br />
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We're not talking just a couple tablespoons here, but a full 3/4 cup! So I hope you have plenty of honey on hand. This pie is really very simple, but you may find the only ingredient you don't have is white cornmeal, perhaps the vanilla paste too. At least go gather the cornmeal, you can find it at any grocer (I assume) more easily than vanilla paste, then make this goodness and put it in your mouth! Because this pie is the Bee's Knees! <br />
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Pun fully intended.<br />
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<u>Salted Honey Pie</u><br />
adapted from <a href="http://southbrooklynpost.com/2011/02/pie-mavens-share-recipe/">Four & Twenty Blackbirds</a><br />
makes 1, 9 inch pie<br />
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<u>Pie Crust</u><br />
-Your own recipe or a pre-made shell (chilled)<br />
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<u>Filling</u><br />
-1/2 c. unsalted butter, melted<br />
-3/4 c. granulated sugar<br />
-2 Tbsp. white cornmeal<br />
-1/4 tsp. fine sea salt<br />
-3/4 c. honey<br />
-2 tsp. white vinegar<br />
-1 tsp. vanilla bean paste<br />
-3 eggs<br />
-1/2 c. heavy cream<br />
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-course sea salt for sprinkling finished pie<br />
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Preheat oven to 350 degrees. Move rack to the bottom portion of the oven.<br />
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In a large bowl, combine melted butter, sugar, salt, and cornmeal by hand or hand mixer until it is a thick, paste like consistency. Mix in the honey, vanilla, and vinegar until combined.<br />
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In a small bowl, lightly whisk up the three eggs. Add the eggs and heavy cream to your honey filling. Fold until all the ingredients are incorporated. Pour into your chilled 9"pie shell. Line your pie crust with aluminum foil or your special pie shields.<br />
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Bake on lower rack for 40 minutes. Move to middle rack and remove pie shields from crust. Bake an additional 20 minutes. The filling will really, really puff up and will be slightly wobbly in the middle when you go to remove it.<br />
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Let cool for at least an hour to set, and sprinkle with your desired amount of course sea salt. The salt helps offset the sweetness of the pie slightly.<br />
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Cut and serve with whipped cream. Make it yourself if you can! You won't regret this decision!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpx_M1T_UzjqPJA52aLETbmdfFxDflVwJk2QsKKnFyS5CXAzplRSfwh2xOk1_iU4tEsMKp_R5hZ3IvGEC8GdFK0iTvHLe3VXI2hcq_pi7dfUsRsbEIuVvALAztNR0g1EAoukk6R8rugI/s1600/IMG_5646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpx_M1T_UzjqPJA52aLETbmdfFxDflVwJk2QsKKnFyS5CXAzplRSfwh2xOk1_iU4tEsMKp_R5hZ3IvGEC8GdFK0iTvHLe3VXI2hcq_pi7dfUsRsbEIuVvALAztNR0g1EAoukk6R8rugI/s400/IMG_5646.jpg" width="266" /></a></div>
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Okay, I straight up admit I used a pre-made crust. Courtesy of Mrs. Smith if you must know. Judge me if you will, but I'll say this:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_VSXZPGBEbVWfZJTJBBkRJfBdYC8N8omRw6n92N0Al_ZULuRsw0zHHNBtgGjhhavsL_VAPQrHfsgWI2xiCguUpNkXuXdGsTdfjpvKr-gHqleMRGrC4OiWwq4pv5TLch_f4vskCeoKcw/s1600/Screen+Shot+2013-01-08+at+4.05.48+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_VSXZPGBEbVWfZJTJBBkRJfBdYC8N8omRw6n92N0Al_ZULuRsw0zHHNBtgGjhhavsL_VAPQrHfsgWI2xiCguUpNkXuXdGsTdfjpvKr-gHqleMRGrC4OiWwq4pv5TLch_f4vskCeoKcw/s320/Screen+Shot+2013-01-08+at+4.05.48+PM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image <a href="http://blog.westinteractive.com/">source</a></td></tr>
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Make a crust from scratch and you'll reduce people to tears. Tears from a salty, sweet, creamy heaven. Because this pie is already amazing. The filling forms this über thin crispy layer that tastes like the perfectly burnt part of a marshmallow. The inside is almost like a caramel, with a slight hint of texture and flavor from the cornmeal, but of course amazingly HONEY. <br />
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AND the whipped cream balances out the sweetness that may be overwhelming if you gobble up a whole slice like I did. I'm a honey badger. I don't care!<br />
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com59tag:blogger.com,1999:blog-6136540853316423835.post-72722347646540727502012-12-13T15:05:00.000-05:002012-12-13T15:05:19.761-05:00Chocolate Peppermint Krispie Treats<div class="separator" style="clear: both; text-align: center;">
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I want someone to explain to me why the chocolate-peppermint combination seems to be so polarizing. I guess I can't wrap my brain around the fact that people just don't enjoy it the way I do. I would have to say one of my favorite candies is the Junior Mint. And at Christmas time? They have Peppermint Crunch Junior Mints.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowVjn611kpcLCe5tMRrajbqX6d9gKQhv4sd172i2iCu1lVyaUnHLvffzhzyCHJnG51gQ38wMrQbGnfYd_dAiuIJNZmjqLfpLzJiI70S_fsOB3w_jQkUoNlutUtfFk3wXpMIpXsil9Szw/s1600/Screen+Shot+2012-12-13+at+2.53.41+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowVjn611kpcLCe5tMRrajbqX6d9gKQhv4sd172i2iCu1lVyaUnHLvffzhzyCHJnG51gQ38wMrQbGnfYd_dAiuIJNZmjqLfpLzJiI70S_fsOB3w_jQkUoNlutUtfFk3wXpMIpXsil9Szw/s320/Screen+Shot+2012-12-13+at+2.53.41+PM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be still my beating heart</td></tr>
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To prove just how dumbfounded I am at people's displeasure with this especially festive combo, every year around this time I make my husband sample a chocolate-peppermint goody of mine. Meanwhile having complete disregard for the fact he HATES the flavor. I always reply in horror, "What do you mean you don't like it?!?!" I'm a terrible wife, I admit it.<br />
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Eh, it's good for him. He may come around. It's kinda like my theory that if I try an olive every year, eventually I will suddenly find that I love them. So far, I don't love them, and I'm 30. How long will I do this? How long will I make my husband do it? Well, at least this one more year, because look at these! Chocolate Peppermint Rice Krispie Treats. A little fancier than the original treat, but still uncomplicated. Because who needs complicated this time of year?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvhyptNOCTLlzY4AHQ5QOgnvEnzhBw7FVIv9Bl4HJphWRVmMGQyvSBrkN1fQ_SlGzWJS5FOOR72w1dIdQGT5dy2yzigTuzkaKr7d6IOJ9bjSs5YARZmMI1U9gGvAXRX9G48ffsPf4DZ8/s1600/IMG_5475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvhyptNOCTLlzY4AHQ5QOgnvEnzhBw7FVIv9Bl4HJphWRVmMGQyvSBrkN1fQ_SlGzWJS5FOOR72w1dIdQGT5dy2yzigTuzkaKr7d6IOJ9bjSs5YARZmMI1U9gGvAXRX9G48ffsPf4DZ8/s400/IMG_5475.jpg" width="266" /></a></div>
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<u>Chocolate Peppermint Krispie Treats</u><br />
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<u>Base:</u><br />
-6 Tbsp. unsalted butter<br />
-10 oz. bag peppermint marshmallows<br />
-4 c. Cocoa Krispies cereal<br />
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Line a 9x13 pan with parchment paper and spray with non-stick cooking spray.<br />
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In a large pot, melt butter over low heat. Add entire bag of marshmallows, stirring until melted. Remove from heat and fold in Cocoa Krispies cereal until evenly covered. Immediately pour into prepared pan. Spread evenly on the bottom of the pan. Set aside.<br />
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<u>Chocolate Peppermint Whipped Topping:</u><br />
-6 oz. bittersweet chocolate chips<br />
-1 1/2 c. heavy cream (divided)<br />
-1 tsp. vanilla extract<br />
-1/2 tsp. peppermint extract<br />
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In a glass bowl, add chocolate and heavy cream. Microwave in 30 second intervals, stirring after each time elapse. Mine takes a total of 1 minute for the chocolate to be completely melted. Stir well and the chocolate will continue to melt due to the warmth of the bowl. Overheating the chocolate will not be pretty. Set aside and let this cool to room temperature.<br />
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In the bowl of the stand mixer using a whisk attachment, (try using a bowl or whisk that you've placed in the freezer for at least 10 minutes and you will find your cream whips up faster) whip remaining 1 cup of cream until it starts to thicken. With mixer on low speed, add in cooled chocolate, vanilla, and peppermint extract. Slowly increase speed to high and whip until stiff peaks form.<br />
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Spread evenly over your Krispie base. Place in the refrigerator or freezer while you work on the final topping.<br />
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<u>Chocolate Glaze:</u><br />
-6 oz. bittersweet chocolate<br />
-1/2 c. unsalted butter (1 stick)<br />
-1 tsp. corn syrup<br />
-1 c. Andes peppermint crunch baking chips<br />
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Place first three ingredients in a glass bowl. Microwave in 30 second intervals. Stirring well after each time elapse. Mine took a total of 1 1/2 minutes for everything to be smooth and shiny. Working quickly, as the chocolate will start to harden, spread chocolate glaze evenly over cool whipped topping. Sprinkle the top with peppermint baking chips. Return to fridge for at least an hour before cutting and serving.<br />
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Cut into 16 or more squares and serve! Store in fridge.<br />
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Also, if you're looking for a super easy and festive treat to take to any holiday party, make my Red Velvet dip, link<u><a href="http://www.cookiecrazedmama.com/2012/01/red-velvet-cake-batter-dip.html"> here</a></u>, just replace those hearts with another holiday sprinkle!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fBjUR7Rhg_bvoaHU-dEXND3UvosgbMW6rx9BCuXktF3CrKawnXTueYURKumQM-pG8Z9V2k9NjScTXbHIW_IUtw7O0Jtc226krgwp0IN8Otg3R8c9LjE87W0H-tyeoTHXVOjhddCL0Lc/s1600/IMG_3864.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fBjUR7Rhg_bvoaHU-dEXND3UvosgbMW6rx9BCuXktF3CrKawnXTueYURKumQM-pG8Z9V2k9NjScTXbHIW_IUtw7O0Jtc226krgwp0IN8Otg3R8c9LjE87W0H-tyeoTHXVOjhddCL0Lc/s400/IMG_3864.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just replace some festive Christmas sprinkles!</td></tr>
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com2tag:blogger.com,1999:blog-6136540853316423835.post-61466322534073435392012-11-20T14:02:00.000-05:002012-11-20T14:02:04.929-05:00No-Bake Pumpkin Pie with Maple Spice Cream<br />
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Okay, it's Thanksgiving time. Do you ever stress about time management and limited oven space? I always do. How do people do it? Turkey, sides, appetizers, rolls, <i>and</i> dessert! <br />
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I vote for less stress, more down time with family this year! I vote for a No-Bake dessert!<br />
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I'm keeping it simple. Simple and delicious. And if someone complains that they want a traditional pie, tell them to make it on their own time and keep that extra slice for yourself!<br />
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<u>No-Bake Pumpkin Pie with Maple Spice Cream</u><br />
adapted from <a href="http://www.seriouseats.com/recipes/2011/11/no-bake-chocolate-pumpkin-mousse-pie.html">Serious Eats</a><br />
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Crust:<br />
-Pre-made, store-bought Graham Cracker Crust<br />
<br />
Filling:<br />
-8 oz. cream cheese, softened<br />
-1/2 c. granulated sugar<br />
-1/3 c. dark brown sugar<br />
-1 1/2 tsp. ground cinnamon<br />
-3/4 tsp. ground ginger<br />
-1/4 tsp. ground nutmeg<br />
-1/8 tsp. ground cloves<br />
-1 1/4 c. pumpkin puree (not pie filling)<br />
-1 Tbsp. vanilla extract<br />
-1 c. heavy cream<br />
<br />
Maple Spice Cream:<br />
-1 c. heavy cream<br />
-3 Tbsp. maple sugar<br />
-scant 1/8 tsp. of cinnamon, nutmeg, and cloves<br />
-1/8 tsp. maple extract (optional for those with maple sugar)<br />
<br />
In a large bowl, cream together cream cheese, sugars, and spices until well blended. Stir in pumpkin and vanilla until incorporated into creamy mixture.<br />
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In the bowl of a stand mixer (preferably a chilled metal one) using the whip attachment, beat 1 cup of heavy cream from low to high until stiff peaks form. Fold whipped cream into pumpkin cream mixture until no white streaks are visible. Pour filling into your pre-made graham cracker crust. Place in fridge while you make spiced cream.<br />
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To make spiced cream, use the same unwashed metal stand mixer bowl. Add heavy cream, maple sugar (sub granulated if you have none) and spices. Place bowl in fridge for 30 minutes. Remove and start whipping on low, and as you increase speed add the maple extract. Start with as little extract as possible and add up to 1/8 tsp. depending on your taste. Whip until stiff peaks form and spread on the top of pie.<br />
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Refrigerate for at least 3 hours. Garnish with cinnamon sticks, maple sugar, or cinnamon if desired.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIMlmDVSeERNpfwzY4tDAqCijwaoDGjYarqBJq8IO0DdKtw803b33W6xoCeanRqFjCjPQjVbmyp5qAzleE4sXwZaWZrjIrNSC2DNkJ_Pl0zrjBkS1G-4Lk_oXyTAvpfBIJTRqE2nzow8/s1600/IMG_5426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIMlmDVSeERNpfwzY4tDAqCijwaoDGjYarqBJq8IO0DdKtw803b33W6xoCeanRqFjCjPQjVbmyp5qAzleE4sXwZaWZrjIrNSC2DNkJ_Pl0zrjBkS1G-4Lk_oXyTAvpfBIJTRqE2nzow8/s400/IMG_5426.jpg" width="266" /></a></div>
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Now go enjoy some time with family and friends! And try not to stress too much!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com1tag:blogger.com,1999:blog-6136540853316423835.post-62957833889611699662012-06-14T14:43:00.001-04:002012-06-14T14:53:02.078-04:00S'mores No-Bake Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
It's been quiet on the Cookie Mama front lately. That's because I've been baking for our local farmers market that I participate in during the summer. I'm super excited to be back and busy as ever!<br />
<br />
Last year was my first year and it was so lovely getting to meet people in our community. It was great seeing the same faces greeting me at my stand and buying scones to munch on while they walked around. It felt routine. I love routine. But no doubt, the farmers market is some serious hard work!<br />
<br />
You gotta have love for it, and thankfully Baking and I are good buddies. So if you don't hear from me as often this summer, just remember I'm probably prepping, shopping, and baking up a storm for the locals! And please come visit me if you live in the Dayton area. I'm at the <a href="http://www.tippecanoefarmersmarket.com/">Tippecanoe Farmers Market</a> every Saturday till September 15th from 9-12 on 4th Street!<br />
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<div class="separator" style="clear: both; text-align: center;">
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If you love No-Bake Cookies then these might be up you alley. They are a bit sweeter since they contain Biscoff spread in place of traditional peanut butter. Go for PB if you don't have Biscoff spread. Seriously though, find it if you can, and when you do, I dare you to not keep going back for more! It's creamy, dreamy, heaven by the spoonful!<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>*Graham Cracker Crunch/Topping</u></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
(this step is optional, please don't worry about it if you want to keep these cookies simple)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
adapted from <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497/ref=sr_1_1?ie=UTF8&qid=1339698950&sr=8-1&keywords=milk+bar">Milk Bar</a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- One sleeve of graham crackers, slightly crushed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1/2 c. milk powder</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 3 Tbsp. sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 tsp. kosher salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 9 Tbsp. unsalted butter melted</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Preheat oven to 275 degrees. Mix first 4 ingredients together. Add melted butter and stir. Spread evenly onto cookie sheet layered with parchment paper. Bake for 15-18 minutes. Let cool some before using on cookies. Store remaining for another batch or use in my <a href="http://www.cookiecrazedmama.com/2011/08/combining-classics-smores-krispie.html">S'mores Rice Krispie Treats</a> in place of plain graham crackers.</div>
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<br />
<u>S'mores No-Bake Cookies</u><br />
- 1/2 c. salted butter<br />
- 2 c. sugar<br />
- 1/2 c. whole milk<br />
- 4 Tbsp. cocoa powder<br />
- 1/2 c. Biscoff spread<br />
- 3 1/2 c. quick-cooking oats<br />
- 2 tsp. vanilla extract<br />
- 1 c. micro marshmallows<br />
<br />
In a large pot/saucepan, bring butter, sugar, milk, and cocoa powder to a rolling boil. Boil for a minute. Remove from heat and stir in oats, vanilla, and biscoff spread. Let it cool for a few minutes, and then add marshmallows and gently fold into mixture. Immediately scoop out onto wax or parchment paper.<br />
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*Top with graham cracker mixture and press down firmly into cookie. If you don't want to do the work for the graham topping just use plain graham crackers slightly crushed! This will keep your No-Bake cookies extremely hassle free!<br />
<br />
Let cookies cool completely to set before serving. Enjoy!!!<br />
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<span class="Apple-style-span" style="color: #7f3f00; font-family: Georgia; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span>CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com2tag:blogger.com,1999:blog-6136540853316423835.post-76874913792074340702012-05-24T14:34:00.000-04:002013-02-07T14:24:11.985-05:00Chocolate Covered Banana Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
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There is a rule in my house about bananas. You aren't to eat them unless you have permission. Which is weird, right, because most moms want their children to choose fruit and go to town without asking? Well, when you live in a house with a baker it becomes a whole other ballgame.<br />
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Generally to avoid the whole confusing issue in the homestead, I try to find bananas at the store with some brown spots already. But seeing as 98% of the population likes them green/yellow, they are hard to come by at the store. So I buy my green bananas and take them home, and this is how we eat them-green/yellow. However, once a certain amount time has elapsed, there is a window when the bananas are no longer available for eating.<br />
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Thus, my kids are required to ask for a banana, so I may inspect the color and make my decision. If they've reached my optimum brown color for baking or they are on the cusp, well then, sorry about your luck kiddos, go eat an apple!<br />
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One time, I caught my youngest eating a brown banana, and I was mortified for a couple of reasons. Mainly because now there wasn't enough to bake with, and secondly, that banana was brown<i>. </i>Like<i>, really </i>brown<i>. </i>Ick! Which is another weird thing, right? I'll bake with brown bananas and eat that baked good, but I wouldn't dare eat a brown banana by itself.<br />
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My poor children. I'm probably scarring them for life! At least in the meantime I can comfort them with some baked goods.<br />
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These super moist Chocolate Covered Banana Whoopie Pies are just the thing to bribe their affections. Oh man! Let your bananas brown and make some of these!<br />
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<u>Chocolate Covered Banana Whoopie Pies</u><br />
Whoopies adapted from <a href="http://www.mybakingaddiction.com/banana-whoopie-pies/">My Baking Addiction</a><br />
<br />
- 2 c. all-purpose flour<br />
- 3/4 tsp. baking powder<br />
- 1/2 tsp. salt<br />
- 1/2 tsp. baking soda<br />
- 1/4 tsp. cinnamon<br />
- 1/2 c. unsalted butter, softened<br />
- 1/2 c. granulated sugar<br />
- 1/2 c. light brown sugar, packed<br />
- 1 large egg<br />
- 2 medium ripe bananas, mashed (approx 1 c.)<br />
- 1/4 c. sour cream<br />
- 1 1/2 tsp. vanilla extract<br />
<br />
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.<br />
<br />
In a small bowl, whisk together dry ingredients- flour, baking powder, salt, baking soda, and cinnamon. Set aside. In a separate bowl, mash bananas until you don't have any large chunks. Should end up looking like the consistency of baby food-with some smaller pieces of banana.<br />
<br />
In the bowl of a stand mixer, cream butter and sugars on medium speed, until light and fluffy, about 3-5 minutes. Scrape down sides of the bowl, add egg and continue beating on medium/high speed for additional 3 minutes. Add mashed banana, sour cream, and vanilla, and continue to beat until combined. Scrape down bowl. With mixer on low, slowly add dry ingredients and mix until just combined.<br />
<br />
Using an ice cream scoop, whoopie pan, or piping bag, scoop/pipe rounds of batter onto prepared cookie sheets, approx. a couple inches in diameter. Bake for 12 minutes. Remove from oven and cool completely on wire racks (not cookie sheet).<br />
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<br />
<u>Filling</u><br />
adapted from <a href="http://www.kingarthurflour.com/recipes/kyles-whoopie-pies-recipe">King Arthur Flour</a><br />
<br />
- 1 c. vegetable shortening<br />
- 1 c. powdered sugar<br />
- 1 1/3 c. marshmallow cream/fluff- (5 7/8 oz.- so I use a 7 oz. jar and leave some at the bottom)<br />
- 1/4 tsp. salt dissolved in 1 Tbsp. warm water<br />
- 1 1/2 tsp. clear vanilla extract or regular if you don't have it<br />
<br />
In the bowl of a stand mixer, beat together shortening, sugar, and marshmallow fluff until it appears combined. Add salt water and vanilla and beat until filling is fluffy.<br />
<br />
Spread or pipe onto half of cooled banana whoopies. *I pipe because I find it easier to do it that way.<br />
<br />
Top with remaining whoopies.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsxDIryiGUqTKcmnZ8eBiDfeT409cdnxzYqsw-1XxQXUtTYt5pNKgC8TaReA8PH5pL7pwfYj9mRzrcok063QJyXqFxYGcqDfPvJU2npOh8w-YrDfv68I_e-eE1UnH76ymFB2lOOsYLc8/s1600/IMG_5012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsxDIryiGUqTKcmnZ8eBiDfeT409cdnxzYqsw-1XxQXUtTYt5pNKgC8TaReA8PH5pL7pwfYj9mRzrcok063QJyXqFxYGcqDfPvJU2npOh8w-YrDfv68I_e-eE1UnH76ymFB2lOOsYLc8/s400/IMG_5012.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get a good amount of filling in there!</td></tr>
</tbody></table>
<br />
<u>Topping</u><br />
<br />
- 1/2 c. chocolate candy coating, chopped or in disks<br />
- Toffee bits (optional)<br />
<br />
Place candy coating in a glass bowl over a pot of simmering water. Stir until candy coating is melted. Remove immediately. Spoon a couple teaspoons of chocolate candy coating over the whoopie pie, and smooth around with an offset spatula or back of spoon.<br />
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Top with toffee bits if desired. If you don't have a nut allergy, I highly recommend this because it adds more texture, and a hint of toffee saltiness to the whoopie pie. Serious YUM!<br />
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Yeilds approx. 12 small whoopies<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1XR77qIUgr6ybsjbVzwCDQLvrsOR1xN0sDQjmSwPTErP_y9DYC4ZGB5WeHUFIBd_nQSz9RWzL9ALJ2WEUNFR3_sRtfMceDYaDXRbvtC-3njanc3mNsAKgLvxqN5i_vWEu6qrsikyN-U/s1600/IMG_5014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1XR77qIUgr6ybsjbVzwCDQLvrsOR1xN0sDQjmSwPTErP_y9DYC4ZGB5WeHUFIBd_nQSz9RWzL9ALJ2WEUNFR3_sRtfMceDYaDXRbvtC-3njanc3mNsAKgLvxqN5i_vWEu6qrsikyN-U/s400/IMG_5014.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love when the filling smooshes out the sides when you take a bite!</td></tr>
</tbody></table>
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com13tag:blogger.com,1999:blog-6136540853316423835.post-10610810595889949252012-05-21T11:01:00.001-04:002012-05-21T15:45:18.619-04:00Frosted Soft Lemon Cookies<div class="separator" style="clear: both; text-align: center;">
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Oh my. I'm starting a citrus trend, and I blame the warm/hot weather. <a href="http://www.cookiecrazedmama.com/2012/05/orange-brownies.html">Orange Brownies</a>. <a href="http://www.cookiecrazedmama.com/2012/05/key-lime-pie.html">Key Lime Pie</a>. And now these, Frosted Soft Lemon Cookies. I'm just here to make sure y'all are getting your daily dose of Vitamin C. Oh, and sugar. Always sugar.<br />
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After this week I may take a little break from all this fruit, but besides these cookies I have one more fruit dessert to share with you. A girl can only live on fruit for so long until she breaks down and goes for the chocolate. And by "girl" I mean "me", and I need chocolate! I'm daydreaming of Oreos.<br />
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Anyway, I had these lemons hanging around, and when I received a last minute request for a dessert I knew exactly where to go. However there are so many delicious lemony desserts, where to begin? I shall turn to the mighty Pinterest for inspiration! <br />
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And here's what I came up with:<br />
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<u>Frosted Soft Lemon Cookies</u></div>
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adapted from <a href="http://www.twopeasandtheirpod.com/glazed-lemon-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+twopeasandtheirpod%2FrNNF+%28Two+Peas+and+Their+Pod%29">Two Peas and Their Pod</a></div>
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- 2 1/4 c. all-purpose flour</div>
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- 1/2 tsp. baking powder</div>
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- 1/2 tsp. salt</div>
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- 3/4 c. granulated sugar</div>
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- 2 Tbsp. lemon zest (zest of 2 sm. lemons)</div>
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- 1 c. unsalted butter, softened</div>
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- 1 egg</div>
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- 1tsp. vanilla extract</div>
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Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.</div>
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In a small bowl, whisk together flour, baking powder, and salt-set aside. In another bowl, add sugar and lemon zest. Using your fingers, rub the zest into the sugar. The idea is to infuse the sugar with the lemon flavor. Lemon-sugar. Good stuff.</div>
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In the bowl of a stand mixer, beat butter and sugar until light and fluffy- a few minutes. Scrape down sides of the bowl, add egg and vanilla, and beat on medium-high speed for several minutes. Turn mixer on low, and slowly add flour mixture. Stir until batter is just combined. Batter will be thick.</div>
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Using a small cookie scoop, scoop dough (about golf ball size) onto prepared baking sheets. Bake for 10-12 minutes. Cool cookies on sheet for a couple minutes and then transfer to a wire rack to cool completely before frosting.</div>
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<u>Lemon Frosting</u></div>
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* you could probably halve this recipe but I'd rather have enough goodness to spread around, and save the extra for something else like frosting cupcakes or filling whoopie pies-YUM! :)</div>
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- 1/2 c. unsalted butter, softened</div>
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- 1/2 c. vegetable shortening</div>
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- 5-6 c. powdered sugar (depending on thick/sweet you want)</div>
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- pinch of salt</div>
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- 4 Tbsp. fresh lemon juice (use your 2 lemons that you zested)</div>
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- 1-2 drops yellow food coloring (optional)</div>
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- yellow sanding sugar (optional)</div>
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In a bowl of stand mixer, beat together butter and shortening. With mixer on low, add powdered sugar and pinch of salt. Beat until powdered sugar is incorporated and mixture is thick. On low, slowly add your lemon juice and food coloring. Turn mixer on high and beat until whipped and fluffy!</div>
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Scoop a heaping mound of frosting onto each cooled cookie and and spread around. Sprinkle with sanding sugar if desired. Enjoy!</div>
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<a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://www.clickinmoms.com/cmprodaily/wp-content/uploads/2011/09/pinit.jpg" /></a></div>CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com5tag:blogger.com,1999:blog-6136540853316423835.post-19954155725660825172012-05-10T19:50:00.002-04:002012-05-10T19:56:51.942-04:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
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"Summer time and the livin's easy"! (Ahh, Sublime)<br />
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I should change that to, "...and the pie is easy". Not only is this pie ridiculously easy, but just the kind of dessert you want on a hot day. Light. Citrusy and Tart. Cool and Creamy. Mmm, get me a slice now.<br />
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I know there are a variety of ways to make Key Lime Pie, and some of those ways may include green food coloring. But just because this isn't green, doesn't mean this isn't filled with Key Lime goodness.<br />
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I made this pie to accompany the <a href="http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html">Honey Lime Enchiladas</a> I made from <a href="http://www.the-girl-who-ate-everything.com/">The Girl Who Ate Everything</a>. I zested my limes first to use for the pie, and then used the juice for the enchiladas-no waste! I love it!<br />
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<br />
<u>Key Lime Pie</u><br />
I have no idea where this recipe comes from. I've been making it for so long and adapted it from different sources. I only had this recipe hand written on a piece of paper with random changes and notes. So if you notice the same recipe somewhere else, please let me know!<br />
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- 1 pre-made graham cracker crust<br />
- 1 (14 oz.) can of Sweetened Condensed Milk<br />
- 1/2 c. key lime juice- I use <a href="http://www.amazon.com/Nellie-Joes-Famous-Juice-Preservatives/dp/B00142EXG0">Nellie & Joe's 100% Key Lime Juice</a> which I find at local grocers<br />
- 2 egg yolks<br />
- 2 tsp. lime zest<br />
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Preheat oven to 350 degrees. Bake graham cracker pie shell for 5 minutes. Remove from oven.<br />
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In a bowl, whisk together my hand or hand mixer, sweetened condensed milk, key lime juice, egg yolks, and lime zest. Pour creamy mixture into partially baked graham cracker shell. Return to oven and bake 12-15 minutes. Center should be firm, and only give a <i>very</i> slight jiggle. Cool on wire rack.<br />
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<u>Topping</u><br />
- 1 c. sour cream-yes, <i>sour </i>cream not heavy<br />
- 1/4 c. powdered sugar<br />
- 1/4 tsp. vanilla powder* or extract<br />
* my vanilla powder looks like vanilla beans, and that is the flecks you see in my topping<br />
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Whisk ingredients together in a small bowl. Spread over cooled pie. Refrigerate and chill completely before cutting and serving.<br />
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Wham, Bam, and Thank You, Ma'am! Easy as...PIE! Enjoy!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com0tag:blogger.com,1999:blog-6136540853316423835.post-21160649186046845422012-05-08T18:12:00.001-04:002012-05-09T08:25:00.764-04:00Orange Brownies<span id="goog_725364112"></span><span id="goog_725364113"></span><br />
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You read that correctly, Orange Brownies. Not Chocolate Orange Brownies- which is <i>the</i> perfect combination in my opinion. But trust me, these brownies are one of the very best things I make. And how do I know this? Because people ask me to make them... a lot.<br />
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The thing about these brownies is that they're kinda like an old friend to me. We hung out a lot in the beginning of my baking ventures, and as time passed and I grew more in my baking experiences, we only saw one another here and there. But I still keep coming back to this recipe because it never fails me.<br />
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I don't know if I've ever shared this here, but my baking "re-inspiration" came from watching Paula Deen when she first got started on Food Network. Her food wasn't complicated, she was relatable, and her dishes always look delicious, and not to mention, comforting. Her recipes never steered me wrong, and these Orange Brownies were proof. Everyone adored them, and me for making them, which gave me confidence to keep on baking. And, here I am today, with many more recipes and techniques under my belt.<br />
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<u>Orange Brownies</u><br />
adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/orange-brownies-recipe/index.html">Paula Deen</a><br />
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- 1 1/2 c. flour<br />
- 2 c. sugar<br />
- 1 tsp. salt<br />
- 1 c. unsalted butter, softened<br />
- 4 eggs<br />
- 2 tsp. orange extract<br />
- 1 tsp. orange zest (zest of small orange)<br />
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<u>Glaze</u>:<br />
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- 2 c. confectioners sugar</div>
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- 1/4 c. orange juice (you can use the oranges you zest, but zest first, than squeeze)</div>
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- zest of small orange</div>
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Preheat oven to 350 degrees. Line and 9x13 pan with parchment paper and spray with non-stick cooking spray.<br />
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In a large bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract and zest. With a hand mixer, combine until all the ingredients are incorporated together and you have a nice thick batter.<br />
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Pour or scoop batter into prepared pan and evenly distribute into the pan using your spatula. Place in the oven and bake for 30 minutes. Remove from oven and using a fork, poke holes on top of the entire pan of brownies.<br />
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Make glaze by whisking all glaze ingredients in a small bowl. Pour glaze evenly over the top, using a spatula as need to distribute glaze evenly. Place pan on wire rack and let cool before cutting and serving.<br />
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This recipe is truly the best to take to a summer gathering. These brownies are moist and citrusy, lighter than "normal" brownies, which makes them perfect on a hot summer's day!<br />
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<br />CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com4tag:blogger.com,1999:blog-6136540853316423835.post-92160888707317816872012-05-04T08:40:00.005-04:002013-04-13T23:35:44.496-04:00Butterfinger Cake<div class="separator" style="clear: both; text-align: center;">
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You're going to love me for this one!<br />
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I love cake, but I hate taking the time to cut layers, do a crumb coat, and then frost and decorate the whole thing. Too much work, I say! I want cake now, and want to slap the layers between some fluffy filling and call it a day.<br />
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So that's exactly what I did! I took the very best, very easy Chocolate Cake recipe from <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a> and layered it with my <a href="http://www.cookiecrazedmama.com/2012/01/butterfinger-pie.html">Butterfinger Pie</a> filling. Which by the way, is another very easy dessert, so you may want to check that out too.<br />
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No fancy ingredients (I swear), and you can do this and be is CAKE HEAVEN (It exists, I'm sure)!<br />
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<u>Butterfinger Cake</u><br />
adapted from <a href="http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/">My Baking Addiction</a><br />
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- 2 c. granulated sugar<br />
- 1 3/4 c. all-purpose flour<br />
- 3/4 c. + 2 Tbsp. unsweetened cocoa<br />
- 2 tsp. baking soda<br />
- 1 tsp. baking powder<br />
- 1 tsp. kosher salt<br />
- 2 eggs<br />
- 1 c. buttermilk<br />
- 1 c. strong black coffee<br />
- 1/2 c. vegetable oil<br />
- 2 tsp. vanilla extract<br />
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Preheat oven to 350 degrees. Grease 2, 9 inch round cake pans, line the bottom with wax paper-grease top of paper. ( With a piece of wax paper beneath the pan, with a knife I trace the bottom of the pan and then cut out the wax paper-it fits perfectly)<br />
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In a bowl of a stand mixer, fitted with a whisk attachment, combine sugar, flour, cocoa, baking soda, baking powder and salt. On low speed, mix until all ingredients are combined. You may have to help the ingredients in that are around the sides of the bowl.<br />
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In a separate bowl, give a light which to eggs, buttermilk, coffee (I let it cool to at least lukewarm), vegetable oil, and vanilla. Add wet mix to the dry ingredients. Combine on medium speed for about two minutes, and stop as needed to help fold dry ingredients in that may cling to sides of pan. Batter will be thin.<br />
<br />
Divide evenly between your prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean, maybe with a couple cake crumbs. Cool on wire racks for 10 minutes and then move a knife around sides and turn out on to wire racks and let them cool completely.<br />
<br />
<u>Filling</u>:<br />
- 8 Butterfingers divided, regular size (2.1 oz), chopped<br />
- 8 oz. cream cheese, softened<br />
- 12 oz. Cool Whip<br />
<br />
In a large bowl, use a hand mixer to combine 6 chopped Butterfingers and cream cheese until you don't see cream cheese pieces. Fold in 12 oz. container of Cool Whip. Place plastic wrap over top and refrigerate until your cakes are cooled.<br />
<br />
Place one cake layer on cake stand, scoop out and spread half of your Butterfinger filling on top. Top with remaining cake. Scoop out and spread remaining filling over the top.<br />
<br />
<u>Optional Glaze</u>:<br />
adapted from <a href="http://annies-eats.com/2011/05/13/chocolate-raspberry-truffle-layer-cake/">Annie's Eats</a><br />
<br />
-4 oz. semi sweet chocolate, chopped<br />
-1/2 c. heavy cream<br />
-1/4 c. light corn syrup<br />
-1 tsp. vanilla extract<br />
<br />
In a small saucepan, heat heavy cream till simmering. Pour heated cream over chocolate, let it stand for a couple minutes. Whisk until all chocolate is melted. Add in corn syrup and vanilla, whisk. Cool slightly and then pour over the top of your cake.<br />
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Top with remaining 2 chopped Butterfingers. Enjoy! <br />
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Store in the fridge. And it's Friday morning, but I say this applies <i>ANY</i> morning!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSuN05i50BIU8M4BAKEnGzn0j-T0ryg9jTJxYvM1jbZf2zoGK0qMH6TWTSVAx6_Qiwbl3JRUJWlQVDyOwxdCrvg23YhcsK-3bKqWYBirNophihLVYzUx4KcwMqX0nBCm-yaKSBljezS0/s1600/Screen+Shot+2012-05-04+at+7.55.33+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSuN05i50BIU8M4BAKEnGzn0j-T0ryg9jTJxYvM1jbZf2zoGK0qMH6TWTSVAx6_Qiwbl3JRUJWlQVDyOwxdCrvg23YhcsK-3bKqWYBirNophihLVYzUx4KcwMqX0nBCm-yaKSBljezS0/s400/Screen+Shot+2012-05-04+at+7.55.33+AM.png" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo image courtesy <a href="http://thatgirl-rach3l.tumblr.com/post/18025516029">That Girl</a><br />
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CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com7tag:blogger.com,1999:blog-6136540853316423835.post-51501922340121758732012-04-30T15:03:00.001-04:002012-04-30T15:03:21.265-04:00Bacon! Avocado, & Tomato Pasta Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
It's the season where it's time to start thinking about what we're bringing to the BBQ. And anytime I bring something other than desserts, I get the "Wha-What?!" Boo. Hiss. Maybe what you're throwing at me now...WHERE'S THE COOKIES?!<br />
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But just so all ya' all know, I do make things other than dessert. Rarely. But, I do. So when I find savory recipes that I enjoy, I vow to share them with you. Expand my horizons a little, shall we say?<br />
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Now, if you weren't aware, I'm a huge fan of <a href="http://pinterest.com/">Pinterest</a>. Yeah, I was a fan before it became cool, I'm trendy like that. Or maybe not, but I was definitely there before you had to worry about what pin you clicked on for fear of spam. I'm hating on <i>you</i>, spammers!<br />
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Anyway, if you follow me (<a href="http://pinterest.com/cookiecrzdmama/">which you should</a>) then you may know I'm a HUGE fan of anything with avocado, and anything with bacon. And I'm most definitely giddy if the two are together, which they happen to be in this pasta salad I'm sharing with you today. <br />
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This pasta salad has a beautiful balance of flavors. Mostly though, it has the balance between the healthy fat of avocados, and the maybe-not-so-healthy fat of bacon. The healthy and the unhealthy just cancel each other out, so don't worry about it and just enjoy some yummy pasta salad!<br />
<br />
<u>Bacon! Avocado & Tomato Pasta Salad</u><br />
adapted from <a href="http://www.lifesambrosia.com/2010/06/creamy-bacon-tomato-and-avocado-pasta-salad-recipe.html">Life's Ambrosia</a><br />
p.s. Double this recipe, at least, if you want to take it to a larger gathering<br />
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- 6 slices bacon*, cooked and chopped<br />
- 1/2 lb. dried rotini pasta<br />
- 1/2 c. mayonnaise<br />
- juice of 1 lemon<br />
- 1/2 tsp. kosher salt<br />
- 1/2 tsp. garlic powder<br />
- 1/4 tsp. white pepper*<br />
- 1 Tbsp. chopped fresh cilantro*<br />
- 1 c. halved cherry tomatoes<br />
- 1 avocado, <a href="http://www.endlesssimmer.com/2012/04/30/how-to-cut-an-avocado/">cut up</a><br />
<br />
Cook your bacon, drain and dab of excess fat with paper towels. Set aside to cool down.<br />
<br />
Cook your pasta according to the box instructions. I usually cook a couple minutes longer because I don't like any of my pasta to be "harder". Drain and rinse with cold water until pasta is noticeably cooler. Place cooled pasta in a large bowl.<br />
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Chop your tomatoes, avocado, cilantro, and cooled bacon. Toss on top of pasta.<br />
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In a small bowl, whisk together mayo, lemon juice, salt, garlic powder, and white pepper. Pour dressing over pasta, and stir gently to coat evenly. <br />
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Cover and refrigerate for at least 30 minutes. Serve and enjoy!<br />
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<u>Cookie Mama's notes</u>:</div>
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* I love to bake my bacon if I ever need more than a couple slices. Line a baking sheet with foil. Place strips of bacon on foil and place in oven. Set temperature to 400 degrees, the oven does NOT need to preheat. Bake for 18-23 minutes depending on how well you like your bacon cooked (watch it)- I like it crispier and prefer that texture in a pasta salad. </div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Baking bacon is the best! No splatter! No mess-just throw foil liner away!</td></tr>
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* I have white pepper, but only because my husband and mother-in-law use it for some of their delicious Asian dishes they whip up. I can handle it in small amounts, but it definitely has a unique flavor unlike black pepper. Sub the black pepper for white, or use another spice you think would work well.</div>
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* Mmmm, cilantro. I love it and I think it pairs nicely with avocado and tomato. The original recipe calls for dill. I also thought of using chives. Again, use what you have on hand or like!</div>
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<br /></div>CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com3tag:blogger.com,1999:blog-6136540853316423835.post-91108270945936745592012-04-25T18:16:00.001-04:002012-04-25T18:16:55.407-04:00Killer Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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These are not for the faint of heart.<br />
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If you are not absolutely, 100%, in love with chocolate, and I mean <i>dark</i> chocolate, then turn away.<br />
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And before you even think of taking a bite, pour yourself a tall glass of ice cold milk. I'm not even joking.<br />
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I love chocolate. And these cookies are like, "POW! In your FACE!" chocolatey. Almost, eh, too chocolatey? Is that possible? Nah. Never. Just take a sip of milk. Have another bite. Repeat.<br />
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Just what makes these cookies almost over-the-top chocolatey? Perhaps it's the dark chocolate melted into brown butter? And this was an, I hear angels singing, kind of moment. It could also be the espresso powder. Maybe the shot of dark rum? Or how about the bittersweet chocolate chips?<br />
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Name it, and all these things collided to make one killer rich, dense, chewy dark chocolate cookie.<br />
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<u>Killer Chocolate Cookies</u><br />
adapted from <a href="http://food52.com/recipes/11220_triple_chocolate_espresso_cookies">food52</a><br />
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- 6 oz semisweet chocolate, chopped<br />
- 1/2 c. unsalted butter<br />
- 1 1/2 c. unbleached all purpose flour<br />
- 1/2 c. cocoa powder<br />
- 1/2 tsp. baking soda<br />
- 1/4 tsp. baking powder<br />
- 1/4 tsp. sea salt<br />
- 2 large eggs, room temp.<br />
- 2/3 c. granulated sugar<br />
- 1/2 c. dark brown sugar, tightly packed<br />
- 1 Tbsp. <a href="http://www.amazon.com/Medaglia-Oro-Instant-Espresso-2-Ounce/dp/B001E5E24A">espresso powder</a><br />
- 1 tsp. vanilla bean paste<br />
- 1 Tbsp. dark rum (optional)<br />
- 6 oz. bittersweet chocolate chips<br />
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<u>Cookie Mama's notes</u>:<br />
* Substitute ingredients you have on hand, example:<br />
- Kosher salt or table salt for sea salt<br />
- Light brown sugar for dark brown<br />
- Vanilla extract for vanilla bean paste<br />
- Semisweet or milk chocolate chips for bittersweet<br />
* To bring eggs to room temperature more quickly, place them in a bowl with warm water for at least 10 minutes.<br />
* If you follow my blog, I'd recommend investing in some espresso powder. I use it frequently and love to put it in most all of my chocolate dishes. It really intensifies the chocolate flavor. Locally I've seen it at Dorothy Lane and Earth Fare, but Amazon is a great source too!<br />
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In a pan, brown 1/2 c. butter over medium heat. At first your butter will melt. Then it will start to develop the white bits. As it heats it will sizzle, stir it around. The butter will foam, and when it does this, stir continuously to prevent butter bits from burning. It will start to give off a nutty aroma. Remove from heat when butter bits are a rich brown color. Stir in semisweet chocolate and whisk until all chocolate is melted. Pour chocolate butter mix in a bowl, and place in the fridge while you work.<br />
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Preheat oven to 325 degrees. Line baking sheets with parchment paper.<br />
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In a medium size bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.<br />
<br />
In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat sugars, eggs, espresso powder, vanilla bean paste and rum until combined thoroughly. On low speed, slowly add slightly cooled chocolate butter mixture, increase speed and beat until chocolate is fully incorporated. Scrape down bowl.<br />
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On low speed, slowly add flour cocoa mix, then chocolate chips, stir until just incorporated-being careful to not over mix. Dough will be shiny and thick. Scoop dough (golf ball size or larger) onto prepared sheets, press down slightly. Bake for 9-12 minutes.<br />
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Cool on wire racks. Enjoy them warm, and you'll be a chocolately mess. And they're like a fudgy brownie in the shape of a cookie. Mmmmm...<br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span>CookieCrazedMamahttp://www.blogger.com/profile/00875126091604347406noreply@blogger.com0