tag:blogger.com,1999:blog-65475274382926323312024-03-19T05:28:10.817-04:00Sugar Baby BakesWelcome to Sugar Baby Bakes - my name is Anne, and you can usually find me in my kitchen, with the music cranked up and something delicious in the oven!Unknownnoreply@blogger.comBlogger117125tag:blogger.com,1999:blog-6547527438292632331.post-47216431182823117152015-08-28T23:53:00.002-04:002015-08-28T23:53:28.741-04:00Sweet Shortcuts - Easy Puff Pastry ShellsMy friend has been telling me for years how easy frozen puff pastry is to work with, and how you can dock the dough (poke holes in it) to let part of it puff and part of it stay flat. I was always too nervous to try, but today, I'm happy to say that I made puff pastry shells, and they were so easy!<br />
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This recipe yields nine shells, and here's how you do it (make sure to read the note at the end regarding how long they stay fresh):<br />
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- Defrost one sheet of puff pastry, following the directions on your package.<br />
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- When you're ready to proceed, preheat your oven to 425 degrees and line a baking sheet with a silpat or parchment paper.<br />
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- Lay the pastry sheet on your cutting board, and cut the pastry sheet on the seams into three strips:<br />
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- Then cut each strip into three squares (I was not very precise, because I like the rustic look, but if you want perfect squares, feel free to break out that ruler!):<span id="goog_426364408"></span><br />
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- With a sharp knife, score a smaller square inside the borders of your puff pastry piece. Make sure that the corners are well scored:<br />
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- Next, take a fork and poke holes inside of your scored square:<br />
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- Repeat on all of the squares, and bake for 9 to 11 minutes, or until the squares are golden brown and puffy. <br />
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- Cool them on a rack until they're not too hot to handle, and gently retrace the score marks with your sharp knife. Gently lift off the inner squares (you can keep them to top off your final creation):<br />
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Aren't they gorgeous?! Now you can fill them any way you want - with ice cream, pastry cream, chocolate mousse, or go the savory route and fill them with spinach and cheese.<br />
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It's also really easy to play with the sizes and shapes…wouldn't a big round shell filled with pastry cream and strawberries be fantastic?<br />
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With my shells, I spread a thin layer of vanilla pudding (my cheat version of pastry cream) and then poured my <a href="http://www.sugarbabybakes.com/2013/04/sweet-shortcuts-ganache.html" rel="nofollow" target="_blank">easy chocolate ganache</a> over that. I refrigerated the shell for a few minutes to let the ganache firm up, then added whipped cream, and topped it with the cut out pastry square:<br />
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They were SO good - they tasted like Napoleons, but were so much easier to make!<br />
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<u>Note</u>: these shells do not stay light and crispy for very long - they should be eaten the same day they are made. Do not refrigerate them, because it can make them soggy, but if you want to freeze them, store them in plastic containers (not plastic bags) and freeze for 5 or 6 days.<br />
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- Sugar BabyUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-6547527438292632331.post-18443089680963723782015-08-12T23:28:00.004-04:002015-08-12T23:28:29.456-04:00Mocha Pots de Crème I'm back! Sorry that I haven't posted in SO long - life got hectic, and this blog fell by the wayside.<br />
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I've wanted to make pots de <!--[if gte mso 9]><xml>
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<![endif]--><!--StartFragment--><span style="font-size: 12pt;"><span style="font-family: Times, Times New Roman, serif;">crème</span></span><span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"> </span>(pronounced po de crem) for a long time, but was intimidated by recipes with a lot of complicated steps. Then I saw The Pioneer Woman's <a href="http://thepioneerwoman.com/cooking/2008/05/easy-delicious-and-yes-elegant-pots-de-creme/" rel="nofollow" target="_blank">pots de crème</a>, done in a blender! I saw that the comments were a mixed bag, with some saying that they were amazing, and some complaining that they didn't set up right.<br />
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I thought that the addition of heavy cream would help them set up properly, and I wanted to keep the coffee element, so here's my riff on her recipe:<br />
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Ingredients:<br />
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12 ounce bag of semi-sweet chocolate chips<br />
4 room-temperature eggs (VERY important that they be room temperature)<br />
2 teaspoons of vanilla<br />
Pinch of salt<br />
1 cup of heavy cream<br />
1 tablespoon of <u>instant</u> espresso powder<br />
2-4 teaspoons of sugar, to taste<br />
Glasses, mason jars, etc. to hold the pots de <span style="font-family: Times, 'Times New Roman', serif; font-size: 16px;">crème</span><br />
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Directions:<br />
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Put the chocolate chips, eggs, vanilla and salt in your blender, and pulse until the chips are broken up and the mixture is combined.<br />
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Place the heavy creme in a pot, and mix in the espresso powder. Warm over medium heat until the mixture is warm, and add sugar to taste - I did four teaspoons because I didn't want the pots de <span style="font-family: Times, 'Times New Roman', serif; font-size: 16px;">crème</span> to be bitter, but it's completely up to you. Continue heating the mixture and stirring until it is VERY hot.<br />
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Open the top of your blender, pour the hot liquid in, put the top on, and turn your blender on immediately. (The Pioneer Women recommends pouring the hot liquid in through the hole in the top while the blender is on, but I'm not that coordinated!) You want to kind of shake your blender as it's blending, to make sure everything is mixed well.<br />
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Once the mixture is fully blended, slowly pour it into whatever vessels you have chosen, leaving room at the top for whipped cream. I used mini-Mason jars, and was able to fill nine of them.<br />
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Chill for three to four hours, top with whipped cream, and serve! Your family/friends/neighbors/ coworkers/etc. are going to LOVE them!<br />
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- Sugar Baby<br />
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<br />Unknownnoreply@blogger.com48tag:blogger.com,1999:blog-6547527438292632331.post-17205760070775076252015-03-12T01:15:00.001-04:002015-03-12T01:15:29.418-04:00Simple cake recipe for people with dairy and egg allergies<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZcrvXd1P1_Dq5hIpW4XKbbHMpBU8PhGF6_qfmpOAnJ7PbnzlDuHtaZAVA2eUoL2lsZMPimTl32dnBnPoP4bSxr0h3JhDtxNL9KP1k1APDfwQjAfpWpCigzld_AqF8URwBOpx_T-tpgl8/s640/blogger-image--874854062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZcrvXd1P1_Dq5hIpW4XKbbHMpBU8PhGF6_qfmpOAnJ7PbnzlDuHtaZAVA2eUoL2lsZMPimTl32dnBnPoP4bSxr0h3JhDtxNL9KP1k1APDfwQjAfpWpCigzld_AqF8URwBOpx_T-tpgl8/s640/blogger-image--874854062.jpg"></a></div><br></div><div><br></div>We had houseguests this weekend, and their son is allergic to dairy and eggs. I wanted to make him something sweet that he could eat, so I scoured the Internet and found that you could add a can of soda to any cake mix and end up with a great cake! So I used a box vanilla cake mix by Duncan Hines (egg and dairy free) and added a 10 ounce bottle of club soda...just mix them together, pour the batter into the pan, and bake for the time listed on the cake mix box.<div><br></div><div>The resulting cake was so good! It was light and airy from the club soda, and sweet from the mix. I left half of the cake plain and frosted half with cinnamon frosting.</div><div><br></div><div>(This is also a great recipe if you find you have no eggs in your fridge!)</div><div><br></div><div>If you're looking for a recipe for friends/relatives with allergies, or simply want a light and airy vanilla cake, I hope you try this!!!</div><div><br></div><div>- Sugar Baby</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6547527438292632331.post-12519718583508562422014-12-30T17:27:00.001-05:002015-01-01T15:18:43.140-05:00Chocolate crinkle cookies<div class="separator" style="clear: both; text-align: center;">
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I wasn't sure what to expect when I made these cookies…when you make a new recipe, you have to have a lot of hope and faith that the end result will be delicious. I made these chocolate crinkles from a recipe in Better Homes and Gardens "New Baking Book," and I am so happy to report they are AMAZING. They're soft and fudgy, and aren't overly sweet, which is nice. Here's how to make them:<br />
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Ingredients:<br />
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3 eggs<br />
1 and 1/2 cups granulated sugar<br />
1/2 cup vegetable oil<br />
2 teaspoons baking powder<br />
2 teaspoons vanilla<br />
4 ounces unsweetened baking chocolate<br />
2 cups all-purpose flour<br />
Sifted powdered sugar<br />
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Directions:<br />
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Melt the baking chocolate using the directions on the package, making sure that it is <u>completely</u> melted…I chop mine into little bits first, to make the melting process faster.<br />
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In a mixing bowl, beat together the eggs, granulated sugar, vegetable oil, baking powder and vanilla until combined.<br />
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With the mixer on low, slowly drizzle in the melted chocolate and mix until combined.<br />
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Slowly add the flour until fully incorporated, being careful not to over mix it. [Note: The cookbook says that if your mixer starts to struggle, you can hand mix in the rest of the flour - my Kitchen Aid mixer handled it fine, but if you hear your mixer start to whine, just mix the rest by hand.]<br />
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Cover the dough and chill it for 1-2 hours.<br />
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Preheat your oven to 375 degrees and roll the dough into 1 inch balls.<br />
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Roll the balls in the powdered sugar, and place them on an ungreased cookie sheet.<br />
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Bake for 8-10 minutes, or until the edges are set, and the tops are crackled. [Note: they may look quite gooey in the center, but that is okay.]<br />
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Cool on a wire rack. In my opinion, these cookies are best when allowed to cool fully.<br />
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I hope you like these as much as I do - we had friends over, and they couldn't get enough of them!<br />
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Happy New Year,<br />
- Sugar BabyUnknownnoreply@blogger.com13tag:blogger.com,1999:blog-6547527438292632331.post-59234654191017989712014-12-07T17:33:00.001-05:002014-12-07T17:33:10.771-05:00Holiday recipes and gifts for bakersHi everyone,<br />
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I'm in the last stretch of the semester, and should return to posting regularly very soon. In the meantime:<br />
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HOLIDAY BAKING IDEAS<br />
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<i>Peppermint Bark: </i><br />
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http://www.sugarbabybakes.com/2013/12/chocolate-vanilla-swirl-peppermint-bark.html<br />
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<i>Holiday Sugar Cookies:</i><br />
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http://www.sugarbabybakes.com/2012/12/holiday-sugar-cookies.html<br />
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<i>Mini Gingerbread Bundt Cakes:</i><br />
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http://www.sugarbabybakes.com/2013/10/mini-gingerbread-bundt-cakes.html<br />
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<i>Goodie Bag craft:</i><br />
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http://www.sugarbabybakes.com/2014/03/craft-idea-goodie-bags.html<br />
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And many other recipes can be found in my recipe index: http://www.sugarbabybakes.com/p/recipe-index.html<br />
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GIFT IDEAS:<br />
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<i>Baking Books:</i><br />
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http://www.sugarbabybakes.com/2013/02/baking-books.html<br />
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<i>Gift Ideas for Bakers, under $20:</i><br />
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http://www.sugarbabybakes.com/2013/12/holiday-gift-ideas-for-bakers-under-20.html<br />
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It was written last year, so I hope all of the links still work!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-92048286304836227512014-11-07T21:04:00.002-05:002015-02-04T13:58:13.736-05:00Sweet Shortcuts - Easiest Pumpkin Muffins<div>
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You guys won't believe how easy this recipe for pumpkin muffins is to make! It's SO fast and simple, even those of you who swear you can't bake can make these.<br />
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There are only three ingredients - one spice cake mix, one 15 ounce can of pumpkin (not pie filling), and a little milk. That is IT.<br />
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Just mix the cake mix and pumpkin by hand, and drizzle in milk little by little until the batter comes together (it should be quite thick). Scoop it into your muffin/cupcake pan and bake it in a 350 degree oven for 15 minutes.</div>
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I really hope you try this recipe. The muffins are delicious - so moist and full of spices like ginger, nutmeg and cinnamon that will warm you up on a cold fall day.</div>
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These would be great if you're having people over for brunch, school coffees, or to bring to someone special in your life!<br />
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These are potentially vegan, depending on what mix you use, because you<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> don't use butter, eggs, etc.!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy,</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">- Sugar Baby</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-57288622143425290152014-10-12T18:32:00.005-04:002014-10-12T18:32:49.846-04:00Down East Pumpkin Bread<i><span style="font-size: x-small;">I'm sorry for my long absence - my college class load is much larger this semester, and it's been keeping me busy!!</span></i><br />
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I've said it before, and I'll say it again - I love autumn! Walking the greyhounds is so much fun when it's cool out, and the leaves swirl around us. My inner baking goddess wakes up, and says, "Let's bake!" I can't get enough pumpkin-flavored treats in the fall (hello, pumpkin spice latte!), and this recipe is a doozy!<br />
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It's from Tried and True Favorites, published by Allrecipes. It's moist and hearty, with a lovely spice blend that includes cinnamon, nutmeg and ginger. (The original recipe also calls for ground cloves, but I omitted it.)<br />
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Here's how you make it:<br />
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<u>Ingredients:</u></div>
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1 15 ounce can of pumpkin (<u>not</u> pumpkin pie filling)</div>
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2/3 cup of water</div>
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1 cup of vegetable oil </div>
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4 eggs</div>
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3 cups of sugar</div>
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1/2 teaspoon of vanilla extract</div>
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3 and 1/2 cups of AP flour</div>
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2 teaspoons of baking soda</div>
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1 teaspoon of salt</div>
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1 teaspoon of cinnamon</div>
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1 teaspoon of nutmeg</div>
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1/4 teaspoon of ginger</div>
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<u>Directions:</u></div>
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Preheat your oven to 350 degrees.</div>
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Grease and flour three 7 x 3 pans (I used a 9 x 5 loaf pan and a muffin tin).</div>
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With your mixer on low, blend the wet ingredients - pumpkin, water, oil, eggs, sugar and vanilla.</div>
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In a separate bowl, whisk the dry ingredients - flour, baking soda, salt, cinnamon, nutmeg, and ginger.</div>
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With the mixer on low, slowly add the dry ingredients to the wet, stopping as SOON as everything is incorporated, so you don't over beat the flour.</div>
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Pour the batter between the loaf pans, and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. (For my loaf pan and muffin tins, I baked the muffins for 25-30 minutes, and the loaf pan for 60 minutes. If the top of the loaf is getting too brown, place foil loosely on top of it.)</div>
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Cool for ten minutes in the pan, then run a butter knife between the bread and the side of the pans. Cross your fingers that it comes out whole, then invert the pan to remove the loaf. You can eat the loaves warm or completely cooled - it's up to you. It's wonderful for breakfast, toasted and slathered with butter!!!!</div>
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I really hope you make this recipe, because it's super easy and very popular with family, friends, neighbors, and coworkers!<br />
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- Sugar Baby</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-69084698406695025742014-09-01T22:15:00.003-04:002014-09-01T22:15:29.135-04:00Lemon-Lime Pound Cake with Lemon GlazeThis light and fresh pound cake is not your typical pound cake, because you add lemon-lime soft drink to the mix! The soda adds a lovely citrus note to this cake, and the lemon glaze is just scrumptious.<br />
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I had to alter the recipe a little bit, because it was 11:00 at night, and I had no lemon extract or fresh lemons so I'm going to post the original recipe, and then I'll note what I used instead (including bottled lemon juice - gasp!). Mine came out beautifully, so it's up to you which ingredients you choose to use.<br />
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Here's how you make it.<br />
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Ingredients:<br />
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<i>Pound Cake - </i><br />
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1 and 1/2 cups of butter, softened<br />
3 cups of sugar<br />
5 eggs<br />
2 tablespoons lemon zest (I used a teaspoon of bottled lemon juice)<br />
1 teaspoon of vanilla<br />
1 teaspoon of lemon extract (I used another teaspoon of bottled lemon juice)<br />
3 cups of all-purpose flour<br />
1 cup of lemon-lime soft drink<br />
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<i>Lemon Glaze - </i><br />
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2 cups of powdered sugar<br />
2 tablespoons lemon juice<br />
2 tablespoons milk<br />
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Directions:<br />
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Preheat your oven to 350 degrees, and grease and flour your bundt pan - the recipe called for shortening to grease the pan, but I used non-stick spray.<br />
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With a mixer, beat the softened butter on medium for 30 seconds.<br />
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Add the sugar, and beat on medium for 3 to 5 minutes. You might be tempted to make a shortcut here, and not mix it this long, but don't - it really needs this much time!<br />
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Add the eggs one at a time, mixing after each one until it's just incorporated.<br />
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Stir in the lemon zest and extracts (or lemon juice and vanilla if you're like me).<br />
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Alternate adding the flour and the lemon-lime soft drink, being careful to stop when the flour or soda is JUST mixed in - you don't want to over-beat.<br />
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Pour the batter into your greased and floured bundt pan, and smooth the batter across the top.<br />
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Bake for 1 hour and 15 minutes, then check the doneness with a toothpick inserted into the cake - it should come out without any crumbs. You can continue to bake in 10 minute intervals, or until the toothpick comes out clean. [Please note: you may want to shield the top of the cake with aluminum foil after 45 minutes to avoid over-browning.]<br />
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Cool for 10 minutes in pan, then use a butter knife to gently work your way around the outside of the pan, and the inner cone to ensure the cake will come out cleanly.<br />
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Invert your bundt pan on the wire rack, and hopefully the cake comes out in one piece - you can release that breath that you were holding!<br />
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Lemon glaze:<br />
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While the cake is cooling, whip up some delicious lemon glaze by whisking the confectioners sugar and lemon juice, and then adding in the milk a little at a time until smooth.<br />
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Spoon some glaze over the cake while it is warm, and add more after it has cooled completely - saving some to drizzle over the cake slices. This is an inherently messy job, so make sure you place something under the wire rack to catch the drips!<br />
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I'm hope that you will enjoy this cake…its fresh citrus flavor and moist texture make for a really delightful pound cake. It's also really simple to change the flavoring with changing the lemon extract/zest/juice to orange juice/extract, almond extract, or even maple extract/syrup.<br />
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Although it may looks complicated, it's just a lot of ingredients added in one by one - I measure everything out and place it in a line (in order of addition) next to my mixer before I begin, and this makes the process MUCH easier.<br />
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I hope you'll try this recipe, with whatever flavorings you prefer, and you'll see how wonderful it is!<br />
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Enjoy,<br />
Sugar Baby<br />
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<i>Source: Southern Living Cakes & Pies.</i><br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6547527438292632331.post-1945962017964429032014-08-23T21:42:00.005-04:002014-08-26T01:14:26.704-04:00Glazed Butter CookiesIt's funny how a recipe can morph as you experiment with it. On Thursday, I set out to make a traditional wedding cookie recipe that my friend Emma gave me - it was a pretty straightforward recipe, but I wasn't crazy about the result. It was too dry and crumbly, and not sweet enough.<br />
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I tried again, adding a little milk and some honey to the dough, and the results were amazing. Those two additions produced a cookie that sweet, buttery, and delicious! I also changed the powdered sugar coating to a vanilla glaze, and it's really the perfect little cookie. <br />
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Here's how you make them:<br />
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Ingredients:<br />
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<i>Cookie dough</i><br />
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1 cup of softened butter<br />
1/2 cup powdered sugar<br />
1 teaspoon vanilla<br />
2 and 1/4 cups of flour<br />
1/4 teaspoon salt<br />
1 tablespoon milk<br />
1 teaspoon honey<br />
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<i>Glaze</i><br />
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2 cup of confectioners sugar<br />
2 teaspoons of vanilla<br />
1/4 cup of milk<br />
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Directions:<br />
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Preheat your oven to 400 degrees, and place parchment paper or a silicone baking mat on your cookie sheet.<br />
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Cream the butter and sugar together with your mixer for 1 to 2 minutes.<br />
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Add the vanilla and mix for 30 seconds.<br />
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With the mixer on low, slowly add in the flour and salt.<br />
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Lastly, add the milk and honey and mix for 30 - 45 seconds.<br />
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<i>[If your dough doesn't stick together like this, add a little more milk.]</i><br />
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Form the cookie dough in 1 inch balls, and place on the cookie sheet.<br />
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If you want a fluffier cookie, form the dough balls into an oblong shape, like this:<br />
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Bake for 10 to 12 minutes, or until the cookies are a light golden brown.<br />
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While your cookies are cooling completely, you can whip up the vanilla glaze - mix the powdered sugar and vanilla together, then slowly drizzle in the milk until you have a creamy glaze consistency. You'll know it's done when you "write" with the glaze in the bowl, and the thin ribbon stays on the surface for three seconds.<br />
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Hold each cookie upside down in your hand and dunk it part way into the glaze. Turn the cookie back over and set it on a rack to let the glaze set, for at least 15 minutes.<br />
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I think you'll really love these sweet beauties - my friends are now completely addicted to them!<br />
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Enjoy,<br />
Sugar Baby<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-60109159239477642302014-08-02T21:51:00.004-04:002014-08-02T22:09:26.335-04:00Review: Williams-Sonoma's Ice Cream StarterI was in my local Williams-Sonoma last week, and I saw a product called Ice Cream Starter, and I was intrigued. It comes in three flavors - vanilla, chocolate, and caramel. I am such a caramel fiend, so I thought I would give it a try, and do a review here!<br />
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Each can has two packets inside that each make a quart - it's up to you if you want to use one or both at a time.<br />
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Basically, you mix up one packet of the Starter with 1.5 cups of cold half-and-half and 1.5 cups of cold heavy cream, then add it to your ice cream maker for the time listed in your manual.<br />
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(I went with fat-free half-and-half, and the end product was still creamy and luscious.)<br />
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Isn't the ice cream gorgeous when it comes out of the machine?<br />
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I decided to do some mix-ins, so I chopped up some chocolate covered caramels, and some chocolate-filled wafer rolls (aka Pirouettes).<br />
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Oh my, the end product is SO GOOD!!! The caramel flavor is perfect, with a little hint of maple, and the final product is smooth and creamy. I love everything about it, and recommend that you give it a try, pronto!<br />
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<a href="http://4.bp.blogspot.com/-9Oh77RS2qRo/U92Ow8cMSKI/AAAAAAAAF6Q/G0hcOfqKIOk/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9Oh77RS2qRo/U92Ow8cMSKI/AAAAAAAAF6Q/G0hcOfqKIOk/s1600/14+-+1" height="300" width="400" /></a></div>
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I hope you enjoyed this review - I'd love to hear from you in the comments section if there are any other products that you would like me to review here.<br />
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- Sugar BabyUnknownnoreply@blogger.com6tag:blogger.com,1999:blog-6547527438292632331.post-72991208751865554742014-07-08T02:54:00.001-04:002014-07-08T03:00:31.321-04:00Triple Color CakeI absolutely love the surprise waiting inside this cake - from the outside, it looks like a regular vanilla cake, and then you cut into it and see the gorgeous colors!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrgZDk4M6zSlmXK9YaHPHflj8Wgj7iCu8heYkwjqfAfFldK9rmnk021Ygp8QTVjMU2kskT5r0k3N7JyUaHMZ1U7gYR_uvLRBONV9Itf7ThNYuK40lCjUEyxWgluvCCqb1bMCD6GCeUyDl/s1600/Triple+-color+cake+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrgZDk4M6zSlmXK9YaHPHflj8Wgj7iCu8heYkwjqfAfFldK9rmnk021Ygp8QTVjMU2kskT5r0k3N7JyUaHMZ1U7gYR_uvLRBONV9Itf7ThNYuK40lCjUEyxWgluvCCqb1bMCD6GCeUyDl/s1600/Triple+-color+cake+with+text.jpg" height="296" width="400" /></a></div>
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<u>Ingredients:</u></div>
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Vanilla or white cake batter, either from scratch or from a mix (I use <a href="http://www.marthastewart.com/312617/vanilla-cupcakes" rel="nofollow" target="_blank">this recipe</a>)</div>
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Food coloring</div>
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Vanilla frosting, either from scratch or store-bought (I use <a href="http://www.myrecipes.com/recipe/vanilla-frosting-10000001049348/" rel="nofollow" target="_blank">this recipe</a>). <i>[You might want to double your recipe for the frosting, because this is a three-layer cake.]</i></div>
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<u>Directions:</u></div>
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Spray your cake pans with non-stick spray, then put a parchment circle in the bottom of the pan, then spray again. This will ensure that your cakes comes out easily and in one piece!</div>
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Divide your batter into three bowls, making the division as even as possible.</div>
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Color each bowl with a different color. You can have fun here, and choose any colors you like - red/white/blue, three shades of pink, or whatever floats your boat. Just add a few drops of food color and stir it in, and repeat the process until you get the color you want. (The color will fade slightly in the oven.)</div>
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<a href="http://4.bp.blogspot.com/-cEh4H4F6iyI/U7uL9msjsMI/AAAAAAAAF4k/TzyFgV01aqw/s1600/14+-+7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cEh4H4F6iyI/U7uL9msjsMI/AAAAAAAAF4k/TzyFgV01aqw/s1600/14+-+7" height="300" width="400" /></a></div>
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If you are using a yellow cake batter and you want a yellow layer, you still have to add some yellow food color to make it really vibrant.</div>
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<a href="http://4.bp.blogspot.com/-TZ4kIyPfwaM/U7uL9h1ZikI/AAAAAAAAF4M/YQL3NuHHQiQ/s1600/14+-+6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TZ4kIyPfwaM/U7uL9h1ZikI/AAAAAAAAF4M/YQL3NuHHQiQ/s1600/14+-+6" height="300" width="400" /></a></div>
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Pour the batter into cake pans…isn't that gorgeous?</div>
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<a href="http://1.bp.blogspot.com/-uxTGrNR_G9k/U7uL9qNxXgI/AAAAAAAAF38/Rr8eawSW1a4/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uxTGrNR_G9k/U7uL9qNxXgI/AAAAAAAAF38/Rr8eawSW1a4/s1600/14+-+4" height="300" width="400" /></a></div>
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Bake for the time listed on your recipe/cake mix box.</div>
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Frosting the baked layers is simple - put a dab of icing on the cake board or plate/platter that you're using.</div>
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Then set your first layer down on that frosting to "glue" it in place. You can shave off any bumps that may have formed on the cake with a bread knife if you want to.</div>
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Then spread a generous layer of frosting on top of the cake.</div>
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<a href="http://2.bp.blogspot.com/-vwNVVHZKq3Q/U7uL9tAMzOI/AAAAAAAAF4E/9jXmf-XaoE0/s1600/14+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vwNVVHZKq3Q/U7uL9tAMzOI/AAAAAAAAF4E/9jXmf-XaoE0/s1600/14+-+3" height="400" width="300" /></a></div>
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Continue with the next two layers, then frost the entire outside. I like a really rustic look on my cakes, because I want them to look homemade, but if you want to do something fancier, check out the tutorial on Lyndsay's fun blog Coco Cake called <a href="http://cococakeland.com/tutorials/sweet-tips-frost-cake/" rel="nofollow" target="_blank">How to Frost a Cake</a>.</div>
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<a href="http://3.bp.blogspot.com/-lVDTJFAbJjM/U7uL9oiGK4I/AAAAAAAAF4U/5uTtq3MGBCw/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lVDTJFAbJjM/U7uL9oiGK4I/AAAAAAAAF4U/5uTtq3MGBCw/s1600/14+-+2" height="300" width="400" /></a></div>
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I added sprinkles for a fun look, and to hint at what's inside.</div>
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<a href="http://1.bp.blogspot.com/-_oR-48ttajI/U7uL9vSbVFI/AAAAAAAAF4c/f6iMyL_hCBI/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_oR-48ttajI/U7uL9vSbVFI/AAAAAAAAF4c/f6iMyL_hCBI/s1600/14+-+1" height="300" width="400" /></a></div>
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People really loved the colorful layers, and it's a great way to jazz up a vanilla cake!</div>
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- Sugar Baby</div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6547527438292632331.post-31089478111022680352014-06-23T17:36:00.001-04:002014-06-23T17:36:22.461-04:00Mini-mason jar shortcakesI'm so sorry for the long gap without any posts - my kitchen is currently under construction, and my oven has been disconnected for a while, so I decided to make these little shortcakes from store-bought ingredients. They're perfect summer treats bursting with fresh fruit…I think you'll really like these!<br />
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<a href="http://1.bp.blogspot.com/-fC71SOwWVhs/U6iVoFf_urI/AAAAAAAAF20/vNND5gFVO7s/s1600/14+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fC71SOwWVhs/U6iVoFf_urI/AAAAAAAAF20/vNND5gFVO7s/s1600/14+-+5" height="300" width="400" /></a></div>
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Ingredients:<br />
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Pound cake, either homemade or store-bought<br />
Lemon curd or berry syrup<br />
Strawberries, blueberries, blackberries, kiwi, etc.<br />
Whipped cream, either homemade or store-bought<br />
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Directions:<br />
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Slice your poundcake into one inch slices. Then, either cut out circles of cake that will fit in your mason jar, or cube the pound cake.<br />
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Lay your circle of cake, or cubes of pound cake in the bottom of the jar. (I compacted the cubes for a more even look.)<br />
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<a href="http://3.bp.blogspot.com/-HVvxQdMrspk/U6iVoCxeCRI/AAAAAAAAF3E/FbB0ZV31CGk/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HVvxQdMrspk/U6iVoCxeCRI/AAAAAAAAF3E/FbB0ZV31CGk/s1600/14+-+1" height="300" width="400" /></a></div>
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Left side: cubes. Right side: slice.</div>
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Add a layer of lemon curd or berry syrup. If your lemon curd is very thick, you can dilute it with a little hot water.<br />
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<a href="http://3.bp.blogspot.com/-XyQnWlzjGAQ/U6iVoJRJ4gI/AAAAAAAAF2g/cSZ3RtlPa3Q/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XyQnWlzjGAQ/U6iVoJRJ4gI/AAAAAAAAF2g/cSZ3RtlPa3Q/s1600/14+-+2" height="300" width="400" /></a></div>
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Add a layer of fruit on top of the curd/syrup.<br />
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<a href="http://1.bp.blogspot.com/-oc6P2czE_SQ/U6iVoM8NfvI/AAAAAAAAF28/akvg3bu44cE/s1600/14+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oc6P2czE_SQ/U6iVoM8NfvI/AAAAAAAAF28/akvg3bu44cE/s1600/14+-+3" height="300" width="400" /></a></div>
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Lastly, add a layer of whipped cream. Because we were planning to eat these right away, I piped a swirl of whipped cream on top. <br />
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<a href="http://1.bp.blogspot.com/-fC71SOwWVhs/U6iVoFf_urI/AAAAAAAAF20/vNND5gFVO7s/s1600/14+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fC71SOwWVhs/U6iVoFf_urI/AAAAAAAAF20/vNND5gFVO7s/s1600/14+-+5" height="300" width="400" /></a></div>
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If you are taking these with you somewhere, spread the whipped cream evenly, and screw the top on.<br />
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<a href="http://2.bp.blogspot.com/-xyxItZ-x1wE/U6iVoKiZ58I/AAAAAAAAF2s/4GudNNpvI_U/s1600/14+-+6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xyxItZ-x1wE/U6iVoKiZ58I/AAAAAAAAF2s/4GudNNpvI_U/s1600/14+-+6" height="300" width="400" /></a></div>
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These cuties are great for picnics, trips to the beach, or simply fun little desserts. If you are planning to take them somewhere, just be sure to place them in a cooler.<br />
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Enjoy!<br />
- Sugar Baby<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-42048530990217487852014-06-06T16:35:00.003-04:002014-06-07T18:55:36.704-04:00Southern France<h2>
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<span style="background-color: rgba(255, 255, 255, 0);">I just got back from a trip to Southern France, and thought I would share some food photos with you. Our group visited Les Halles de Lyon ~ Paul Bocuse, a lovely covered food market named after the famous Lyonnaise chef Paul Bocuse. We wanted to buy everything in sight, but settled on a baguette, a wheel of brie, some ham, and macarons!</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Here are the photos from the market. (I'm posting via the blogger app, so the layout might look a little odd.)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DXSMLtmR7crPVnmZNdlZ9MF5ENSeHQ_Me8S7w0iCxMWdZnRw0sZK3v4lqFoopO_7YByqoCaWtCHGKlaSA1VJTBbwfW1eQK1gSu315OYw2A1XrYsA2ofqlccNJCexxtmx0qKRDPK6KGGb/s640/blogger-image-1644395202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DXSMLtmR7crPVnmZNdlZ9MF5ENSeHQ_Me8S7w0iCxMWdZnRw0sZK3v4lqFoopO_7YByqoCaWtCHGKlaSA1VJTBbwfW1eQK1gSu315OYw2A1XrYsA2ofqlccNJCexxtmx0qKRDPK6KGGb/s640/blogger-image-1644395202.jpg" /></a></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: inherit;">Specials:</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf6-JLXDrL5cwyMFvgdEvi42HMimG3N5ouPtPJsGk86TuQAT3GOlQH3Xjp3qG2nCe6JcAba4SNuPoPj34JUlNg3ye0RYWCrDdd72s1w_yR1tTCjJnjeXL1u4rvG01tOwUbvj5icuLk-Wy/s640/blogger-image--1979443822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf6-JLXDrL5cwyMFvgdEvi42HMimG3N5ouPtPJsGk86TuQAT3GOlQH3Xjp3qG2nCe6JcAba4SNuPoPj34JUlNg3ye0RYWCrDdd72s1w_yR1tTCjJnjeXL1u4rvG01tOwUbvj5icuLk-Wy/s640/blogger-image--1979443822.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Local sausage:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExqbQ_t0XXOV3Ik5Ux0vNqDGr3irV_CIIOCzdLkpuwBPYvXaFCDdmTnMfTJHv8td1jjGtRcU_yumi0mdgbWDxzSKZkBjOcKJOGckL5vNqcmIOUAstl1n5AKnIZo2XtZXsDiVQ7uARVV93/s640/blogger-image-102257558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExqbQ_t0XXOV3Ik5Ux0vNqDGr3irV_CIIOCzdLkpuwBPYvXaFCDdmTnMfTJHv8td1jjGtRcU_yumi0mdgbWDxzSKZkBjOcKJOGckL5vNqcmIOUAstl1n5AKnIZo2XtZXsDiVQ7uARVV93/s640/blogger-image-102257558.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bleu cheese:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRGMlcn2ZoepRPNyUy1ANjE9yIUmyV8eBhp-6w_bC8f2_O76IX_DHQJQAw58GRz6-9pT_R_quUM6Xs15Co_me3meLEtVdTDzzT9dQQSu5kfK-59b9v8drqRF7xbiENc0IKNv9AmASgzSL/s640/blogger-image--847920921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRGMlcn2ZoepRPNyUy1ANjE9yIUmyV8eBhp-6w_bC8f2_O76IX_DHQJQAw58GRz6-9pT_R_quUM6Xs15Co_me3meLEtVdTDzzT9dQQSu5kfK-59b9v8drqRF7xbiENc0IKNv9AmASgzSL/s640/blogger-image--847920921.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Octopus:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyURaym6ovvHzTnkSr-HS6JCUcNZNvUujfAN1ITvMaCwUC6IhCZiYfO2zHjYxFTuvH7d7kyV5dBnR5XjQw2aMPr-Q99iqwKpQh3XcNFcTho72XMa_u0LUK0HmocmP7Zm1KF8coEcl1kZg6/s640/blogger-image--1132140474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyURaym6ovvHzTnkSr-HS6JCUcNZNvUujfAN1ITvMaCwUC6IhCZiYfO2zHjYxFTuvH7d7kyV5dBnR5XjQw2aMPr-Q99iqwKpQh3XcNFcTho72XMa_u0LUK0HmocmP7Zm1KF8coEcl1kZg6/s640/blogger-image--1132140474.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And the sweets!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Little pastries:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNpyDVqxVF_7tugflmhkBt1U1lUPCLIfo0v6niu9VHcVex4Y2mgwU4XegoFrrvaFCBWgiCnPvlJOiFjG7tvYDD4P7mgY32ntmmoWoJwpm46q4Ckvq4wUrym7UooyBV48aCHk-ktB22LSR/s640/blogger-image--2047663681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNpyDVqxVF_7tugflmhkBt1U1lUPCLIfo0v6niu9VHcVex4Y2mgwU4XegoFrrvaFCBWgiCnPvlJOiFjG7tvYDD4P7mgY32ntmmoWoJwpm46q4Ckvq4wUrym7UooyBV48aCHk-ktB22LSR/s400/blogger-image--2047663681.jpg" width="400" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Candied fruit:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Little pies:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Petit fours and candy:</span></div>
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<span style="font-family: inherit;">The special dessert of Lyon, pie made from candied pralines:</span></div>
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Truffles:</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cakes:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And my favorite, macarons (not macaroons):</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And the list of flavors:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVD1FelOD62d5NzBdIzihY2U8sZQgeq9_An7tSVia6UT6-8nz9efWSi1R-Eri89Jf_AWrmJHIs8mv6KzG9QcKyflhPCrCjadRyCIhnoPDKZMOlW0zE5DYQAt5-cBBKt6PRlK6fIyXCLz9X/s640/blogger-image--1723017572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVD1FelOD62d5NzBdIzihY2U8sZQgeq9_An7tSVia6UT6-8nz9efWSi1R-Eri89Jf_AWrmJHIs8mv6KzG9QcKyflhPCrCjadRyCIhnoPDKZMOlW0zE5DYQAt5-cBBKt6PRlK6fIyXCLz9X/s640/blogger-image--1723017572.jpg" /></a></span></div>
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<br />We also went to the Valrhona "City of Chocolate" in the town of Tain L'Hermitage, and I will share those photos in my next post.<br /><br />Au revoir!<br />- Sugar Baby</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-68997112224952065412014-05-18T19:21:00.005-04:002014-05-18T19:21:35.288-04:00Fondant Cupcake Toppers - FlowersI made cupcakes for a friend's baby shower - she's having a little girl, so I thought pink and green would be really cute!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk_0E_fLbIkbpcQYxqYHehlobbz9xpldS2qWfBC5fOpnw9yQ_y5826ljMzOJru0rbbWvkM8Ro9SsJdI93nzMFX_wY3vp9jSQNBeZ2CZMuxCddeqR3MsbGIBOW_Ug_mKvlspacm04gRUqn/s1600/Flower+fondant+toppers+-+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk_0E_fLbIkbpcQYxqYHehlobbz9xpldS2qWfBC5fOpnw9yQ_y5826ljMzOJru0rbbWvkM8Ro9SsJdI93nzMFX_wY3vp9jSQNBeZ2CZMuxCddeqR3MsbGIBOW_Ug_mKvlspacm04gRUqn/s1600/Flower+fondant+toppers+-+with+text.jpg" height="484" width="640" /></a></div>
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Here are close-ups of the three different designs:<br />
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<a href="http://1.bp.blogspot.com/-TP-Z862-Mfk/U3k6C6ZPn8I/AAAAAAAAFuc/P4nzM7FlNS8/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TP-Z862-Mfk/U3k6C6ZPn8I/AAAAAAAAFuc/P4nzM7FlNS8/s1600/14+-+2" height="400" width="300" /></a></div>
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I started with a white base, made by using a scalloped circle cutter on rolled white fondant<br />
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For the flat flowers, I used flower cutters to cut the shapes out of marbled fondant (made by kneading pink and white fondant together, then rolling it out). Then I put a little white dragee in the middle. The three-dimensional flower is made by cutting a long strip of fondant, and just rolling it up!<br />
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The leaves are green fondant, and I used a leaf cutter for the shape, then made lines for where the veins would be, in order to give them more detail.<br />
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I attached the flowers and leaves to the white fondant circles with a tiny bit of water, and then popped them on top of some luscious vanilla/vanilla cupcakes!<br />
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<a href="http://4.bp.blogspot.com/-W-AkEJFRIbw/U3k66VE9ydI/AAAAAAAAFuo/OegEiRDEeOM/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-W-AkEJFRIbw/U3k66VE9ydI/AAAAAAAAFuo/OegEiRDEeOM/s1600/14+-+4" height="300" width="400" /></a></div>
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Hope you liked these fondant toppers, and I want to encourage you to experiment with fondant, if you haven't yet - I learned on my own, just by playing around with it. If you want some tips and tricks on working with fondant, check out <a href="http://www.sugarbabybakes.com/2012/09/fondant.html" rel="nofollow" target="_blank">this post</a> that I wrote back when I first started this blog!<br />
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- Sugar Baby<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-15007413634954831352014-05-14T16:43:00.002-04:002014-05-14T16:43:19.779-04:00Streusel Coffee CakeSorry for my long absence - between my semester wrapping up, and some traveling, I could never find the time to post a new recipe!<br />
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This coffee cake is moist and tender, and the streusel topping puts it over the top. I know you'll just love it as much as I do! The credit for this recipe goes to my friend Stacey, who shared it with me.<br />
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Note: I made this recipe using a 10 x 15 pan with low sides, and the batter almost overflowed - I would recommend doing two 8 x 8 pans.<br />
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Ingredients:<br />
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<i>TOPPING:</i><br />
2 cups all-purpose flour<br />
1/4 cup sugar<br />
1 cup brown sugar<br />
1/2 teaspoon salt<br />
1/8 teaspoon cinnamon<br />
1/8 teaspoon ground ginger<br />
1/8 teaspoon nutmeg<br />
2 sticks of butter, softened<br />
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<i>CAKE:</i><br />
2 sticks of butter, softened<br />
2 cups sugar<br />
3 eggs<br />
1 and 1/2 teaspoons vanilla<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 and 1/2 cups flour<br />
1 cup sour cream (or Greek yogurt)<br />
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Directions:<br />
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Preheat your oven to 350 degrees and spray your two 8 x 8 pans with non-stick spray.<br />
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For the streusel topping - making sure the butter is truly softened, throw the ingredients into a large bowl, and mix together with a pastry blender or your fingers (I used my fingers). When finished, the topping should look crumbly, but should hold together when squeezed.<br />
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For the cake - with a mixer, cream the butter and sugar until light and fluffy.<br />
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Mix in the eggs, vanilla, baking soda and salt.<br />
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Mix in the flour until JUST combined, then add in the sour cream (or Greek yogurt).<br />
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Spread in your pans, and crumble the topping over the batter - there will be a LOT of streusel topping, which is a good thing!<br />
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Bake for 30 to 35 minutes, or until a toothpick or a knife inserted in the center comes out clean. If you see any batter, pop it back in the oven for a few minutes and check again. (Depending on your oven, it could take up to 40 minutes.)<br />
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Cool for ten minutes, then slice, serve, and enjoy - if you want a glaze on top, just whisk up some confectioners sugar, milk and vanilla. Yummmm!!!<br />
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- Sugar BabyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-85328093621463360292014-04-18T01:10:00.005-04:002014-04-18T01:10:50.692-04:00White Chocolate Chip BlondiesThese Blondies are simply Nestle Toll House dough with white chocolate chips…I tried a lot of different Blondie recipes, but you just can't beat Toll House!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_2H7G5wL21BbOVzOQI5vOtllylsovvbSOuaXWRo0oHGOBkcEuFzT_KndZP0Sx8CbYvOoMoelycwyvKeVilZyrjvit0M6kzU5NemAb_V8k9uGTHrpR_8HGA2zxhyphenhyphenz8ym3bLGmOzmJSoFT/s1600/Blondies+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_2H7G5wL21BbOVzOQI5vOtllylsovvbSOuaXWRo0oHGOBkcEuFzT_KndZP0Sx8CbYvOoMoelycwyvKeVilZyrjvit0M6kzU5NemAb_V8k9uGTHrpR_8HGA2zxhyphenhyphenz8ym3bLGmOzmJSoFT/s1600/Blondies+with+text.jpg" height="300" width="400" /></a></div>
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One quick note - this recipe uses a 15 x 10 jelly roll pan. If you don't have this size, you might be able to get away with using two 8 x 8 or 9 x 9 pans.<br />
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<u>Ingredients</u>:<br />
<br />
2 and 1/4 cup all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 sticks (1 cup) butter, softened<br />
3/4 cup granulated sugar<br />
3/4 cup brown sugar, packed<br />
1 teaspoon vanilla<br />
2 eggs<br />
2 cups (12-oz. pkg.) white chocolate chips<br />
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<a href="http://4.bp.blogspot.com/-udKcSfNwx3M/U1CxKHp7xuI/AAAAAAAAFqk/y4TAkd3WkUU/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-udKcSfNwx3M/U1CxKHp7xuI/AAAAAAAAFqk/y4TAkd3WkUU/s1600/14+-+1" height="300" width="400" /></a></div>
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<span style="font-size: x-small;">(I cut the butter like that to soften it in the microwave)</span></div>
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<u>Directions</u>:<br />
<br />
Preheat your oven to 375 degrees, and grease your pan with non-stick spray.<br />
<br />
In a medium bowl, mix together the flour, baking soda, and salt. Set it aside.<br />
<br />
With a mixer (stand or handheld), beat the butter, sugar, brown sugar and vanilla until creamy.<br />
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Add the eggs one at a time, mixing well after each one.<br />
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With your mixer on low, slowly add your flour mixture. Try not to get it ALL over your kitchen like I did!<br />
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<a href="http://2.bp.blogspot.com/-METyELdzlTU/U1CxKPM-eLI/AAAAAAAAFqw/mRYyLP_Mv00/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-METyELdzlTU/U1CxKPM-eLI/AAAAAAAAFqw/mRYyLP_Mv00/s1600/14+-+2" height="400" width="300" /></a></div>
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Fold in the white chips by hand - this takes a little arm power.<br />
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Spread the dough evenly in your 15 x 10 pan.<br />
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<a href="http://2.bp.blogspot.com/-2_xgEEax1JA/U1CxKNZyMGI/AAAAAAAAFqk/ig4hy5LXLGw/s1600/14+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2_xgEEax1JA/U1CxKNZyMGI/AAAAAAAAFqk/ig4hy5LXLGw/s1600/14+-+3" height="320" width="240" /></a></div>
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Bake for 20 to 23 minutes. Keep an eye on it after the 20 minute point, because it browns up very quickly.<br />
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Let the pan cool completely, then cut and serve.<br />
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<a href="http://1.bp.blogspot.com/-m01oVg2N1MQ/U1CxKDzxDgI/AAAAAAAAFqk/ibzeL5sIHqg/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m01oVg2N1MQ/U1CxKDzxDgI/AAAAAAAAFqk/ibzeL5sIHqg/s1600/14+-+4" height="240" width="320" /></a></div>
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This is a really flexible recipe, because you can do this with any kind of chip - chocolate, white, peanut butter, toffee, you name it. You can also add a cup of chopped nuts if you want!<br />
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- Sugar BabyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-81294209573868946202014-04-03T23:41:00.002-04:002014-04-03T23:42:03.756-04:00Savory Shortcut - Baked BrieHello everyone,<br />
<br />
I know my shortcuts are normally sweet, but I thought I would add an occasional new feature with savory dishes. This appetizer is great for family get togethers, dinner parties, cocktail parties, etc. I owe this recipe to my dear friend Laurie - she made it for book club a while ago, and I told her I was SO impressed that she made it with puff pastry. She laughed and explained that it was actually just Pillsbury crescent roll dough!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRYT9Uqv35kydbof5G5f_Gnv5PDsOOdKFTSyxAmVxxhtqhelADam475LQxGGrpc5mDeAR4oM8cArcrGX7NYHpvPMTkhPj79lkl86tJ68cGm9QBWcmYPXNFDkMf_C_B1pR8vc8qSCQiM1H/s1600/Baked+Brie+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRYT9Uqv35kydbof5G5f_Gnv5PDsOOdKFTSyxAmVxxhtqhelADam475LQxGGrpc5mDeAR4oM8cArcrGX7NYHpvPMTkhPj79lkl86tJ68cGm9QBWcmYPXNFDkMf_C_B1pR8vc8qSCQiM1H/s1600/Baked+Brie+with+text.jpg" height="480" width="640" /></a></div>
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<u>Ingredients:</u><br />
<u><br /></u>
One 8 ounce wheel of brie cheese, <b>at room temperature</b><br />
One 8 ounce roll of refrigerated crescent roll dough<br />
Non-stick spray<br />
<br />
<u>Directions:</u><br />
<br />
Preheat your oven to 400 degrees.<br />
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Pop open your roll of crescent dough, and unroll it on your sprayed cookie sheet, until you see the dotted line halfway through.<br />
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<a href="http://3.bp.blogspot.com/-eoRh6fM2HdI/Uz4lUkziWqI/AAAAAAAAFmQ/EYNy_htou44/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eoRh6fM2HdI/Uz4lUkziWqI/AAAAAAAAFmQ/EYNy_htou44/s1600/14+-+2" height="300" width="400" /></a></div>
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Place the wheel of brie in the center of the half of the dough, like so:<br />
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<a href="http://2.bp.blogspot.com/-fJ-JeL1C5G0/Uz4lUkqVx4I/AAAAAAAAFlM/OuCnwsM1Gco/s1600/14+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fJ-JeL1C5G0/Uz4lUkqVx4I/AAAAAAAAFlM/OuCnwsM1Gco/s1600/14+-+3" height="300" width="400" /></a></div>
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Life the other half and drape it over the brie.<br />
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<a href="http://4.bp.blogspot.com/-8-S3HZv_KOc/Uz4lUk35bMI/AAAAAAAAFmE/mpB2NujviD8/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8-S3HZv_KOc/Uz4lUk35bMI/AAAAAAAAFmE/mpB2NujviD8/s1600/14+-+4" height="300" width="400" /></a></div>
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You will have some extra dough on the sides, and you have two options - trim the excess off, or curl the dough up around the brie, like I do:<br />
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<a href="http://4.bp.blogspot.com/-yAwbjgweIZs/Uz4lUsmdGUI/AAAAAAAAFl8/mPUh4ekygdI/s1600/14+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yAwbjgweIZs/Uz4lUsmdGUI/AAAAAAAAFl8/mPUh4ekygdI/s1600/14+-+5" height="300" width="400" /></a></div>
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<br />
The last step is to pinch any dotted seams you see, so no one knows your secret!<br />
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Place the brie on a middle rack in your 400 degree oven, and bake for 10 to 20 minutes - a good way to see if it's done is to stick a knife in the center of the brie and lift it out. You should see melted cheese on it. If you don't, continue baking and check again in a few minutes.<br />
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When you take it out of the oven, you'll see a gorgeously browned pastry:<br />
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<a href="http://4.bp.blogspot.com/-C8_FOiwSvXg/Uz4lUpmFLRI/AAAAAAAAFl0/k7YYHpENgqo/s1600/14+-+6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-C8_FOiwSvXg/Uz4lUpmFLRI/AAAAAAAAFl0/k7YYHpENgqo/s1600/14+-+6" height="300" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-zSs_1_LK5Lo/Uz4lUtIaCRI/AAAAAAAAFls/BLLxkgmDjUc/s1600/14+-+8" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zSs_1_LK5Lo/Uz4lUtIaCRI/AAAAAAAAFls/BLLxkgmDjUc/s1600/14+-+8" height="300" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-tDu3e3UODHI/Uz4pAK5ZEqI/AAAAAAAAFmk/erT5qnQ3Fv4/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tDu3e3UODHI/Uz4pAK5ZEqI/AAAAAAAAFmk/erT5qnQ3Fv4/s1600/14+-+1" height="300" width="400" /></a></div>
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<span style="font-size: x-small;">Look at that melted cheese!!</span></div>
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With a large spatula, move the brie to a plate or platter. You can add apple slices or grapes, if you'd like. I serve my baked brie with a side of seedless raspberry jam. It may sound odd to you, but the combination is amazing!<br />
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I hope you like this savory shortcut…I think you'll use it again and again (my family and friends ask me to make it all the time)! Plus, it's nice to have an appetizer that you can whip up in no time.<br />
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One last note - if you can only get brie in wedges, the concept is the same. Just carefully wrap the wedge in the crescent roll dough and bake as above.<br />
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- Sugar BabyUnknownnoreply@blogger.com7tag:blogger.com,1999:blog-6547527438292632331.post-9499027156733938872014-03-16T17:03:00.000-04:002014-03-19T18:08:11.197-04:00Sweet Shortcut - Chocolate Icebox PieHi everybody!<br />
<br />
I'm so sorry for my long absence - it was a combination of mid-term exams and the flu! (I'm getting a degree in Art History as an adult, so I have to work hard at it!)<br />
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I thought a shortcut recipe would be perfect for this lazy Sunday. This pie is three layers of chocolate - the Oreo cookie crust, a layer of chocolate pudding, and a layer of chocolate "mousse" made from combining the pudding and non-dairy whipped topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlb4OIcSNJ1AngV7kuN5cgqqiS8nW0jrh0121Boy3Bq8HVHbdf9B9lV-i8BC2SIb8gW5607JuKGKa8HEivFL67NhRimBGPI1g0hwz32e2HlfoDcQF-oA8oxqY1_4UKZPd9SdRCfxj7FPLL/s1600/Chocolate+Icebox+Pie+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlb4OIcSNJ1AngV7kuN5cgqqiS8nW0jrh0121Boy3Bq8HVHbdf9B9lV-i8BC2SIb8gW5607JuKGKa8HEivFL67NhRimBGPI1g0hwz32e2HlfoDcQF-oA8oxqY1_4UKZPd9SdRCfxj7FPLL/s1600/Chocolate+Icebox+Pie+with+text.jpg" height="474" width="640" /></a></div>
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<u>Ingredients</u>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD5Z5HgyBt5jfhX728cuzwcFgGY61TH-AKh4ZIQ3J0iEsl297K96rmhnHFMgkmvla9hAMYMqhZfh9CW6OM4yAZ49hVJF3dv6I2EECoWDOGXGsWNRl5lVbYEmSP3cEpjHzJtWf92wru-Jv/s1600/Ingredients.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD5Z5HgyBt5jfhX728cuzwcFgGY61TH-AKh4ZIQ3J0iEsl297K96rmhnHFMgkmvla9hAMYMqhZfh9CW6OM4yAZ49hVJF3dv6I2EECoWDOGXGsWNRl5lVbYEmSP3cEpjHzJtWf92wru-Jv/s1600/Ingredients.png" height="239" width="320" /></a></div>
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1 nine-inch Oreo cookie crust<br />
2 cups cold milk (don't use soy - the pie doesn't set up right)<br />
2 three and half ounce boxes of <b>instant</b> chocolate pudding mix<br />
1 eight ounce container of non-dairy whipped topping (like Cool Whip)<br />
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<u>Directions</u>:<br />
<br />
Pour milk into a medium bowl.<br />
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Add the contents of the two pudding mixes, and whisk for two minutes until blended (you will see some tiny clumps - don't worry about them).<br />
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<a href="http://4.bp.blogspot.com/-nGYVcLtxtLY/UyYKtHbhC9I/AAAAAAAAFkE/AyFqbZn2HPw/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nGYVcLtxtLY/UyYKtHbhC9I/AAAAAAAAFkE/AyFqbZn2HPw/s1600/14+-+2" height="400" width="300" /></a></div>
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Spread one and a half cups of the pudding into the bottom of the cookie crust.<br />
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Take half of the whipped topping, and mix it into the remaining pudding.<br />
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Spread this mixture on top of pudding in crust.<br />
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Top with remaining half of the whipped topping, and refrigerate for at least three hours.<br />
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<a href="http://3.bp.blogspot.com/-QHrGFyLg9Ew/UyYKtPsYDbI/AAAAAAAAFjs/6jQ2-j9RRik/s1600/14+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QHrGFyLg9Ew/UyYKtPsYDbI/AAAAAAAAFjs/6jQ2-j9RRik/s1600/14+-+5" height="400" width="300" /></a></div>
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<br />
This icebox pie is so light, but wonderfully creamy and satisfying at the same time! One serving tip is to wipe your knife on a paper towel each time you make a cut - this will give you cleaner looking slices.<br />
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<a href="http://2.bp.blogspot.com/-sKf7WQL9dwU/UyYKtCyjkrI/AAAAAAAAFkU/aeQZ9klzdD4/s1600/14+-+6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sKf7WQL9dwU/UyYKtCyjkrI/AAAAAAAAFkU/aeQZ9klzdD4/s1600/14+-+6" height="300" width="400" /></a></div>
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If you're into icebox pies, check out my scrumptious <a href="http://www.sugarbabybakes.com/2013/06/lemon-icebox-pie.html" rel="nofollow" target="_blank">Lemon Icebox Pie</a>!<br />
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Enjoy,<br />
- Sugar BabyUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-6547527438292632331.post-14705261559572306802014-03-02T21:13:00.003-05:002014-03-02T23:57:56.990-05:00Craft idea: Goodie BagsIf you're like me, you like to give your baked goods to your friends and family. I have struggled with how to package up my baked treats…I've used paper plates covered with foil, disposable plastic containers, zip-top bags, etc. I think these cellophane goodie bags are so cute, and are SO versatile.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC_UokbcqFfwgE7Vh38BKF83_lWFrlXoO-3xdkuyN0JyfBcd0Yb3DXfM-HxOgyMQF1cK4vj8nYV0bk-EXYRNgQjwv-e70dkox9LII_SQbj0MkS5u5gmnhrlrGxa9iAIrOqmW59XPQAVWJ/s1600/Goodie+bags+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC_UokbcqFfwgE7Vh38BKF83_lWFrlXoO-3xdkuyN0JyfBcd0Yb3DXfM-HxOgyMQF1cK4vj8nYV0bk-EXYRNgQjwv-e70dkox9LII_SQbj0MkS5u5gmnhrlrGxa9iAIrOqmW59XPQAVWJ/s1600/Goodie+bags+with+text.jpg" height="640" width="480" /></a></div>
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For this project, you will need:<br />
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<a name='more'></a><br />
A clear cellophane bag (for sale at craft stores and Amazon)<br />
Scrapbook paper<br />
Hole punch<br />
Ribbon<br />
Scissors<br />
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<a href="http://3.bp.blogspot.com/-M8WSiGnBJw8/UxPc5GL42OI/AAAAAAAAFi0/Pt6Ek3n4dWE/s1600/14+-+4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M8WSiGnBJw8/UxPc5GL42OI/AAAAAAAAFi0/Pt6Ek3n4dWE/s1600/14+-+4" height="300" width="400" /></a></div>
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<br />
To begin, place your baked goods in the cellophane bag - I'm using oatmeal chocolate chip cookies in my example.<br />
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Cut your scrapbook paper to the width of the cellophane bag (or a little bit wider), and six or seven inches long.<br />
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Fold your paper in half, starting on the long end - you will end up with a tented piece of paper that can be placed over the open end of your cellophane bag. I've laid the bag down in this photo, so you can see what I mean:<br />
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<a href="http://3.bp.blogspot.com/-Nr2DiRK_jAI/UxPc5F6xsdI/AAAAAAAAFis/0r2SYYsnSo0/s1600/14+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Nr2DiRK_jAI/UxPc5F6xsdI/AAAAAAAAFis/0r2SYYsnSo0/s1600/14+-+3" height="400" width="300" /></a></div>
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With your hole punch, punch two holes side by side, making sure that the hole punches all the way through the paper and the cellophane bag. If you have a larger ribbon, you can make the holes bigger with your hole punch, like this:<br />
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<a href="http://4.bp.blogspot.com/-aUFB8if8se8/UxPc5NcfHgI/AAAAAAAAFik/PmG81vD5Tbs/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aUFB8if8se8/UxPc5NcfHgI/AAAAAAAAFik/PmG81vD5Tbs/s1600/14+-+2" height="300" width="400" /></a></div>
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Hold your ribbon on the side that you have picked to be the back, and push the ends of the ribbon through each hole. Turn the package around, and tie the ends in a single knot.<br />
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<a href="http://4.bp.blogspot.com/-Ri6MnW9uIfw/UxPc5BD9HDI/AAAAAAAAFic/9ChYgeC_Luo/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ri6MnW9uIfw/UxPc5BD9HDI/AAAAAAAAFic/9ChYgeC_Luo/s1600/14+-+1" height="400" width="300" /></a></div>
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Have fun and experiment with different paper and ribbon combinations. You could match birthday party treats to the theme of the party. Baby shower treats would look adorable with sweet baby papers and pink and blue ribbons, or you could do an elegant ivory scheme for a wedding.<br />
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This craft project is super easy and really adds a bit of flair to your baked goods!<br />
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- Sugar BabyUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-6547527438292632331.post-65759904214279958982014-02-24T19:31:00.000-05:002014-03-02T23:57:43.042-05:00Sweet Shortcuts - Giant CookieThis giant cookie was super simple to put together - all you need is a 16 and a 1/2 ounce roll of refrigerated chocolate chip cookie dough and some canned frosting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOiE8RmEq47k5HCTgqAZTK2ulFj-JKw5it3IitNaQSHvXzkGD111yZMclHf_CfblmijVr6BAGSZlValGyLqYDCbkXEOcpE-g_BnZ_lQ_ZT7901I0_m0MRIR3JAa0oMr_e7bDMLFZwom_O/s1600/Giant+cookie+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOiE8RmEq47k5HCTgqAZTK2ulFj-JKw5it3IitNaQSHvXzkGD111yZMclHf_CfblmijVr6BAGSZlValGyLqYDCbkXEOcpE-g_BnZ_lQ_ZT7901I0_m0MRIR3JAa0oMr_e7bDMLFZwom_O/s1600/Giant+cookie+with+text.jpg" height="482" width="640" /></a></div>
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Slice the cookie dough roll into 16 pieces, and lay them on your cookie sheet...use the ends to fill in the gaps. [I used a round pizza sheet, but a regular cookie sheet should work as well.]<br />
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Press down on the slices with your hands to try to shape a big cookie. You can also use a rolling pin.<br />
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When you get the slices into a circle, you can correct the shape by putting a plate on top and cutting off the excess.<br />
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<span style="font-size: x-small;">Still not perfect, but don't sweat it!</span></div>
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Bake for 12 to 15 minutes or until your cookie is golden brown. [Mine got a little TOO brown!]<br />
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Set it aside until cool. If you want, you can try to remove it from the cookie sheet, but it's not easy…I left mine on the pizza pan.<br />
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You can decorate it any way you want - you can cover the whole thing with icing and sprinkles, or you can pipe designs on it, like I did with a star tip (see my <a href="http://www.sugarbabybakes.com/2013/04/piping-frosting-tips-and-tricks.html" rel="nofollow" target="_blank">piping tips and tricks post</a> for help).<br />
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So easy, so fun, and a great way to celebrate a birthday or other special occasion,<br />
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- Sugar BabyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-56407486336948398822014-02-19T17:03:00.004-05:002014-02-19T17:03:29.547-05:00Chocolate Brownies with Peanut Butter SwirlAhh, chocolate and peanut butter…SO good together! I was flipping through one of my cookbooks, called "9 x 13: The Pan That Can," and I saw a recipe for these brownies with a peanut butter swirl. I just knew I had to make them!<br />
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I altered the recipe a little by adding a ganache on top, because the original drizzle called for melting shortening and chocolate chips together, and that didn't sound good to me. I also used chocolate chips instead of bar chocolate, because that's what I had on hand. :-)<br />
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Don't be intimidated by the long list of ingredients, because it's not a hard recipe…and the final product is so rich and decadent, with a hint of that salty bite in the middle. Yum!<br />
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<u>Ingredients</u><br />
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8 ounces of semisweet chocolate chips<br />
3 tablespoons butter<br />
4 eggs<br />
1 and 1/4 cup sugar<br />
1/3 cup water<br />
1 teaspoon vanilla<br />
1 cup flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
2/3 cup sugar<br />
3 ounce package of cream cheese, softened<br />
1/2 cup peanut butter (creamy or chunky - I used half of each)<br />
2 tablespoons flour<br />
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Ganache:<br />
1/2 cup of semisweet chocolate chips<br />
1/2 cup of heavy whipping cream<br />
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<u>Directions:</u><br />
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Preheat your oven to 350 degrees.<br />
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Line a 9 x 13 pan with tin foil, and spray the foil with non-stick spray. Set aside.<br />
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<span style="font-size: x-small;">(No idea where that blue light is coming from!)</span></div>
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<u><i>Chocolate brownie batter:</i></u><br />
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In a medium saucepan, melt the three tablespoons of butter, and add the 8 ounces of chocolate chips. Stir until melted. [Mixture will be fairly thick.]<br />
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Cool the chocolate mixture for 15 minutes.<br />
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While the chocolate is cooling, beat two eggs with an electric mixer on medium for two minutes.<br />
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Add 1 and 1/4 cups of sugar, the water, and the vanilla. Beat on medium speed for four minutes.<br />
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Beat in the cooled chocolate mixture on medium speed until well blended.<br />
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With your mixer on low, mix in the 1 cup flour, the baking powder, and the salt.<br />
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Pour half of the brownie batter in the pan and spread it evenly.<br />
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<i><u>Peanut butter batter:</u></i><br />
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With an electric mixer on medium, beat together two eggs, 2/3 cup sugar, the softened cream cheese, the peanut butter, and the two tablespoons of flour until smooth.<br />
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Spread the peanut butter mixture over the chocolate batter in the pan, then cover with the remaining chocolate batter.<br />
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Using a butter knife, swirl the batter for a marble effect. [Note: try not to over-swirl or the effect is lost - I'm speaking from experience here!]<br />
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<span style="font-size: x-small;">I over-swirled. Oops!</span></div>
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Bake for 45 minutes, and cool in the pan.<br />
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<i><u>Ganache:</u></i><br />
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Place the 1/2 cup of chocolate chips in a medium bowl, and set aside.<br />
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Heat the heavy whipping cream in a small saucepan until the cream is hot to the touch.<br />
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Pour the cream over the chocolate chips, and let it sit for a few minutes.<br />
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With a whisk or small spatula, mix the cream and chocolate until smooth and glossy.<br />
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Poor over the cooled brownies and spread until even.<br />
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Once the ganache has cooled, you can grasp the foil "handle" and lift the brownies right out of the pan!<br />
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If you're a peanut butter and chocolate fan, or even a sweet and salty fan, I think you'll love these brownies…and the ganache makes them so decadent!<br />
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- Sugar BabyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-59295369825867070792014-02-12T20:25:00.002-05:002014-02-12T21:01:27.002-05:00Valentine's Day - Fondant Toppers for Cupcakes or Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0oqf7fI02ItzuSqpqoOH6c35dUcdhNhrlzGrg7lbzx_fOi16YO_xyASnE8k30jgKUQ3CKG8Q_0rAi_AXdbI6Jrb_PTf4AoVTLG-JRWDsXeaCwvh5BewvL1EZ8E_4r4urkaRiDP_7xWqVA/s1600/Fondant+V-day+toppers+-+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0oqf7fI02ItzuSqpqoOH6c35dUcdhNhrlzGrg7lbzx_fOi16YO_xyASnE8k30jgKUQ3CKG8Q_0rAi_AXdbI6Jrb_PTf4AoVTLG-JRWDsXeaCwvh5BewvL1EZ8E_4r4urkaRiDP_7xWqVA/s1600/Fondant+V-day+toppers+-+with+text.jpg" height="633" width="640" /></a></div>
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I had so much fun with these toppers…I just rolled out pink, white, and pink/white smushed together fondant and played around with some heart cutters. [Here's a <a href="http://www.sugarbabybakes.com/2012/09/fondant.html" rel="nofollow" target="_blank">link to my fondant post</a> if you want to learn how to color and roll out fondant.]<br />
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Here's is the swirly pink and white one looked like:<br />
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My original plan was to put them on some cupcakes, but I saw a recipe for <a href="http://pastrychefbaking.blogspot.com/2012/02/lemon-shortbread-cookies.html" rel="nofollow" target="_blank">lemon shortbread cookies</a>, and decided to make and top them instead!<br />
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I cut out the fondant into circles that were slightly smaller than the cookies (see below) and I liked the scalloped edge better, so I went with that look.<br />
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<a href="http://4.bp.blogspot.com/-Zcq1l4K6k2I/UvwXK_CE2VI/AAAAAAAAFdU/bmCI5NVXvDU/s1600/14+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Zcq1l4K6k2I/UvwXK_CE2VI/AAAAAAAAFdU/bmCI5NVXvDU/s1600/14+-+2" height="400" width="300" /></a></div>
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For the envelopes, I just cut a rectangle of white fondant, and scored the lines of the flap with a butter knife. A red heart confetti tops it off!<br />
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The small heart is done with a ruffled heart cutter and topped with a red heart confetti as well.<br />
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The larger heart is made with a heart cutter that has an "love" impression stamper with it, but you could copy this look by drawing the word with a toothpick or other small tool. I emphasized the word "love" and the heart around it by coloring it in with an edible marker.<br />
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Just attach the fondant designs to the fondant circles with frosting, and then to the cookies with more frosting.<br />
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Hope you liked these sweet Valentine's Day heart toppers, and I encourage you to play around with fondant and whatever tools you have on hand to make something unique!<br />
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<i>[I bought this cute mini cake stand at the <a href="http://www.stratfordhall.org/" rel="nofollow" target="_blank">Stratford Hall Plantation</a> gift shop in Stratford, Virginia - my friends and I visited the house last weekend and had a wonderful tour!]</i></div>
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- Sugar BabyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-32492502392794200082014-02-06T02:11:00.001-05:002014-02-12T20:32:19.428-05:00Valentine's Day - Red Velvet Cake BallsThese cake balls arose out of a disaster…I made a red velvet sheet cake and had dutifully greased and floured the pan, but when it came time to flip it and take the cake out, disaster struck! Half of the cake came out and half stayed in. I was so mad, but I saw it as an opportunity to make cake balls out of the ruined cake.<br />
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I don't have a lot of process shot for these, but please check out Bakerella's <a href="http://www.bakerella.com/red-velvet-cake-balls/" rel="nofollow" target="_blank">how-to post</a> for these delicious treats. She's the queen of cake balls, cake pops, cupcake pops, etc. and she's just wonderful.<br />
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<u>Ingredients:</u><br />
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1 13x9 red velvet cake (feel free to use a mix)<br />
1 can vanilla or cream cheese frosting, your choice<br />
1 package candy melts or chocolate bark, in pink<br />
Candy hearts or sprinkles for the top<br />
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<u>Directions:</u><br />
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Over a large bowl, crumble the red velvet cake between your fingers.<br />
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Add the can of frosting, and mix it together with the cake crumbs.<br />
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Roll the mixture into small balls and place on a cookie sheet.<br />
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Refrigerate the cake balls for 2 to 3 hours.<br />
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Melt the candy melts or chocolate bark in your microwave, using the directions on the bag.<br />
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<i>Two notes - (1) I use a tall, thin mug for the melts/bark to make it easier to coat the cake balls, and (2) the candy melts hold their shape even when they're melted, so make sure to stir them each time you put them in the microwave.</i><br />
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Put a cake ball on a spoon and dunk it and roll it around in the melts/bark.<br />
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<span style="font-size: x-small;"><i>(Ignore the skewer in the photo - I tried it, but a spoon work better)</i></span></div>
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Hold the cake ball in the spoon over the container and tap the spoon 10 to 12 times or until the excess melts/bark runs off. Don't worry about it looking perfect.<br />
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Place the covered cake ball on some wax paper, and add sprinkles or a red heart on the top.<br />
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Continue dunking the cake balls - if the coating in the mug starts to get thick, just pop it in the microwave for 20 to 30 seconds.<br />
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Allow them to cool until the coating is firm.<br />
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If there is a pool of hardened coating on the wax paper around the ball, just drag a toothpick in a circle around the cake ball and lift the cake ball up.<br />
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I think they're really sweet, and they make great gift to your family and/or friends. Don't be intimidated by working with candy melts or chocolate bark - it's really just microwaving it until it melts.</div>
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Next post will be Valentine's Day fondant cupcake toppers!</div>
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- Sugar Baby</div>
Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6547527438292632331.post-75593621122879841852014-02-01T17:17:00.001-05:002014-02-01T17:17:46.190-05:00Valentine's Day Brownie TowersI'll be posting some Valentine's cupcakes with fondant decorations in the next week, but I wanted to show you a quick and easy dessert first.<br />
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These are stacked brownies with strawberries and buttercream frosting…and they're delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTh8u8RwN-MOI_uWefJOSKr6AhdzFVJWQSHG2m8dKzcJRununA0StC0DE2EUHo3offOCqPCGSIwRgInXGW6pLCnev732GpuAPPpzRlVwj5bg0fB9msQRc68BN0IxoGP58lSlBYr3w7lvi/s1600/Brownie+towers+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTh8u8RwN-MOI_uWefJOSKr6AhdzFVJWQSHG2m8dKzcJRununA0StC0DE2EUHo3offOCqPCGSIwRgInXGW6pLCnev732GpuAPPpzRlVwj5bg0fB9msQRc68BN0IxoGP58lSlBYr3w7lvi/s1600/Brownie+towers+with+text.jpg" height="640" width="526" /></a></div>
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<u>Ingredients</u><br />
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Brownies<br />
Vanilla frosting<br />
Strawberries, chopped<br />
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You can use any kind of cake or brownies for the layers - I made chocolate fudge brownies from <a href="http://www.marthastewart.com/314726/fudgy-chocolate-brownies" rel="nofollow" target="_blank">this recipe</a>. You could also use store or bakery bought brownies and have square layers.<br />
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<u>Directions</u><br />
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Use a round cutter or a glass to cut out rounds from the brownies - I used two different sizes so the tower would be more stable.<br />
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Place the larger brownie circle on a plate, and cover with the chopped strawberries. I like to have them hang over the brownie so they peek out the sides.<br />
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Cover the strawberries with vanilla frosting. You can use store bought frosting or from scratch, like <a href="http://www.myrecipes.com/recipe/vanilla-frosting-10000001049348/" rel="nofollow" target="_blank">this</a>. (I went a little crazy with the frosting - you can definitely use less. )<br />
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Add the smaller brownie circle on top of the frosting.<br />
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Add another layer of frosting, and top with a whole strawberry!<br />
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I think you'll love this really sweet, simple dessert for Valentine's Day - and how easy they are!<br />
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- Sugar Baby<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6547527438292632331.post-78077396685713527112014-01-28T17:05:00.001-05:002014-03-19T18:08:54.688-04:00Cream Biscuits, two waysThese cream biscuits are SO amazing…I'll show you how to make the dough, then two ways to put them together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcm56WIBUInSfW-vsPCFQseE-0SJ0LXiTQpgiatg-j9V4vQq79qoEq-zLAYUVLiSayLs2X2rlaPhN9XrTy8HavSNe_4_Y97IGLTx0n_OA40gAH4LSA1dPI7vITPJXNCxlYOVJllbl4WSS/s1600/Biscuits+with+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcm56WIBUInSfW-vsPCFQseE-0SJ0LXiTQpgiatg-j9V4vQq79qoEq-zLAYUVLiSayLs2X2rlaPhN9XrTy8HavSNe_4_Y97IGLTx0n_OA40gAH4LSA1dPI7vITPJXNCxlYOVJllbl4WSS/s1600/Biscuits+with+text.jpg" height="475" width="640" /></a></div>
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This recipe was inspired by one in the Founding Farmers cookbook.<br />
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<i><u>Ingredients</u></i><br />
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2 cups all-purpose flour<br />
2 cups cake flour [if you don't have any, <a href="http://joythebaker.com/2009/09/how-to-make-cake-flour/" rel="nofollow" target="_blank">here's</a> how to make a substitute, from Joy the Baker]<br />
2 teaspoons salt<br />
3 tablespoons sugar<br />
1/8 cup baking powder<br />
1 and 1/2 sticks of cold butter [3/4 cup or 12 tablespoons]<br />
3/4 cup buttermilk<br />
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<u><i>Directions</i></u><br />
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Put the flours, salt, sugar, and baking powder in a large bowl.<br />
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Cut up one stick of butter in half longwise, then cut both halves in half longwise. Then cut each 1/4 stick into 6 to 8 pieces. Add them to the flour mixture.<br />
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Melt the other half stick and add to the flour mixture.<br />
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Add 1/2 cup of buttermilk to the flour mixture.<br />
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Using one or two knives, slash at the mixture to break the butter pieces up. You want the butter pieces to be pea size. I rub the flour mixture through my hands toward the end of the process. It should look something like this:<br />
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Cover with plastic wrap or a dishtowel, and refrigerate for an hour.<br />
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After 30 to 40 minutes, preheat your oven to 325 degrees.<br />
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<u><b>*Rustic biscuits*</b></u><br />
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When an hour has passed, take the bowl out of the refrigerator.<br />
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Drizzle in a little buttermilk at a time, mixing it in with your hands, until the dough stays together when you squeeze it in your hands. It will look a little bit like popcorn:<br />
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I formed my rustic biscuits by pushing the dough into a 2.5 inch ring, like this:<br />
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But you can form them by hand as well!<br />
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Place the biscuits on a cooking sheet.<br />
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<a href="http://3.bp.blogspot.com/-gnHHc4rH5tc/UugbZrkMDDI/AAAAAAAAFX8/-Y6ZIfTGys8/s1600/14+-+7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gnHHc4rH5tc/UugbZrkMDDI/AAAAAAAAFX8/-Y6ZIfTGys8/s1600/14+-+7" height="400" width="300" /></a></div>
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Melt a little butter, and brush it onto the top of the biscuits.<br />
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Bake for 20 to 25 minutes, or until the bottoms of the biscuits are golden brown…just lift them up a little and take a peek!<br />
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This method makes gorgeous, crumbly biscuits…good for spreading with jam, crumbling into soup or stew, or pouring sausage gravy over. If you want a more traditional biscuit shape, here's how you do it:<br />
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<u><b>*Rolled and cut-out biscuits*</b></u><br />
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When an hour has passed, take the bowl out of the refrigerator.<br />
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Drizzle in the buttermilk a little at a time, mixing with your hands, until the dough can be formed together into a giant ball without crumbs. [You'll use more buttermilk with this method.]</div>
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Flour your surface, and roll the biscuits out until the dough is 3/4 inch thick.</div>
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Cut the biscuits out with a cutter (or upside down glass) and place on a cookie sheet.</div>
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<a href="http://1.bp.blogspot.com/-YwQx-l05Vq0/UugbZjH5ekI/AAAAAAAAFYI/gz-555I5Vyg/s1600/14+-+8" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YwQx-l05Vq0/UugbZjH5ekI/AAAAAAAAFYI/gz-555I5Vyg/s1600/14+-+8" height="400" width="300" /></a></div>
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<span style="font-size: x-small;">that last one is kind of smushed!</span></div>
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Melt some butter, and brush in on the tops of the biscuits.</div>
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Bake for 20 to 25 minutes, or until the bottoms of the biscuits are golden brown.</div>
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This method makes the classic biscuit shape…good for cutting open and spreading with jam, making ham sandwiches, or even making strawberry shortcake.</div>
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***</div>
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I prefer the rustic, crumbly kind…but you can make them either way, or even both ways!</div>
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<a href="http://4.bp.blogspot.com/-Uzs9WpLupzc/UugbZpy4OaI/AAAAAAAAFXE/B2BDAtT_a40/s1600/14+-+9" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Uzs9WpLupzc/UugbZpy4OaI/AAAAAAAAFXE/B2BDAtT_a40/s1600/14+-+9" height="300" width="400" /></a></div>
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- Sugar Baby</div>
Unknownnoreply@blogger.com1