tag:blogger.com,1999:blog-52447471996360850162024-02-07T12:08:45.385-06:00easier than piejane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.comBlogger316125tag:blogger.com,1999:blog-5244747199636085016.post-89768205891520478932016-08-12T10:44:00.004-05:002016-08-12T10:44:57.769-05:00Visit My New Blog Page, Please!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WZrP3vtMzquE9Z7B8l_jugn62u6u600bJabqolx0WQScEIqJIloVNEASUrkH3TD83KKJpxsfs_kdu8xTKdSMMc4Acy1DXXUkIYeHVrmmfTxx2LNkIz1SW_h22ScoBT0lWePEdEObjqCp/s1600/IMG_6640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WZrP3vtMzquE9Z7B8l_jugn62u6u600bJabqolx0WQScEIqJIloVNEASUrkH3TD83KKJpxsfs_kdu8xTKdSMMc4Acy1DXXUkIYeHVrmmfTxx2LNkIz1SW_h22ScoBT0lWePEdEObjqCp/s640/IMG_6640.jpg" width="522" /></a></div>
Has it really been two years??? It has and if you are still waiting to hear my latest baking adventure, you need to visit my new blog page. Why? My plan is to delete this page since I do not use it any more but I hate to lose my followers, so if you are still interested in what I do in the kitchen and the garden, visit my new blog page, <a href="https://willgardenforcake.com/" target="_blank">Will Garden for Cake</a>jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-30033472898655821742014-09-10T07:39:00.000-05:002014-09-10T07:39:00.014-05:00pennington's triple chocolate truffle bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfKV_z2uCe_tcEnQlG-jNOQckzedLvNrZ2GaEDH20gaCmpIr_ZAEFRETY5rZXDmAtC7Rr-ddlAysp7NKgFI8WJK79UZm5uvP3XCsunU3gFIx5b-4qRYtNgCASRqrbSB1kA0mpusyKmijK/s1600/IMG_0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfKV_z2uCe_tcEnQlG-jNOQckzedLvNrZ2GaEDH20gaCmpIr_ZAEFRETY5rZXDmAtC7Rr-ddlAysp7NKgFI8WJK79UZm5uvP3XCsunU3gFIx5b-4qRYtNgCASRqrbSB1kA0mpusyKmijK/s1600/IMG_0262.JPG" height="426" width="640" /></a></div>
yet another experiment with pennington's strawberry rye but this one is chocolate! to see the full recipe and find links to the others, visit my new blog page by clicking on <a href="http://www.willgardenforcake.com/2014/09/penningtons-truffle-brownie-bars.html">this link</a>.jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com1tag:blogger.com,1999:blog-5244747199636085016.post-19369084172783939042014-09-07T07:39:00.003-05:002014-09-07T07:39:20.989-05:00wandering the streets; an early morning walk in colonial williamsburg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIiWg46DR5VsoDFuShhZtG-0FkpoolXcR0_l17-07UF7TiiGz9IOI-NWr3AG8nursDtptCxbQGO1kMGZaRt0iODakIjRNHHHZzf08DcxKL-p6mYIrRLWfacA8yo5sD59nnRWFgQC5ix80/s1600/IMG_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIiWg46DR5VsoDFuShhZtG-0FkpoolXcR0_l17-07UF7TiiGz9IOI-NWr3AG8nursDtptCxbQGO1kMGZaRt0iODakIjRNHHHZzf08DcxKL-p6mYIrRLWfacA8yo5sD59nnRWFgQC5ix80/s1600/IMG_0493.JPG" height="426" width="640" /></a></div>
on a recent trip to the city i will soon call home, i spent a couple hours in the early morning wandering through the streets and gardens of colonial williamsburg. it was peaceful, beautiful and full of surprises. read the entire post on my new blog page by clicking <a href="http://www.willgardenforcake.com/2014/08/wandering-streets-early-morning-walk-in.html">this link</a>.jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-25218479765467198272014-08-21T08:39:00.000-05:002014-08-21T08:39:25.838-05:00the dog street pub; dinner in colonial williamsburg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWvD1tWa-DTmE7bO8pffGru7ZppkSUWVuq8nydsLnTq8qMvr37zxU5-Ixk4EjYsQg-c9jbqIwaaxcWmyNUlrHdS1M55k55VEsa5BVCxVHc0rnCPn7mZqyMyR74Iv_LAmWXgozyV4tsibQ/s1600/IMG_0452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWvD1tWa-DTmE7bO8pffGru7ZppkSUWVuq8nydsLnTq8qMvr37zxU5-Ixk4EjYsQg-c9jbqIwaaxcWmyNUlrHdS1M55k55VEsa5BVCxVHc0rnCPn7mZqyMyR74Iv_LAmWXgozyV4tsibQ/s1600/IMG_0452.jpg" height="640" width="426" /></a></div>
our adventures in relocation continue. we spent the day wandering in colonial williamsburg and had dinner at the dog street pub, to read the whole post, click on <a href="http://www.willgardenforcake.com/2014/08/the-dog-street-pub-dinner-in-colonial.html">this link</a>jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-41393430385422723792014-08-18T10:15:00.004-05:002014-08-18T10:15:41.815-05:00farmers market foray; colonial williamsburg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-Ck_wh_1-NV9xOKpfM0H-mcU0XTs-94UTHSTjS2d4faUm35XY8iTekDjT8awceJIhBHWZi8lQnai7IAXtpl3dSNoeoD7pb28DilZly3KQrGG954_nkFOBkNV7FXMtJ1_F7qTgKicf_Fl/s1600/IMG_0389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-Ck_wh_1-NV9xOKpfM0H-mcU0XTs-94UTHSTjS2d4faUm35XY8iTekDjT8awceJIhBHWZi8lQnai7IAXtpl3dSNoeoD7pb28DilZly3KQrGG954_nkFOBkNV7FXMtJ1_F7qTgKicf_Fl/s1600/IMG_0389.jpg" height="640" width="426" /></a></div>
my first post from williamsburg, virginia-my soon to be new home! to read about the farmers market held each saturday during the summer in the historic merchant's square, follow <a href="http://www.willgardenforcake.com/2014/08/farmers-market-foray-colonial.html">this link</a>jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-50737246116259201462014-08-18T10:10:00.001-05:002014-08-18T10:10:51.718-05:00pennington's icebox cake: a no-bake summer dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSWDMq-DjHHzWsoBoXDM-gL_N6xJWnJbHkJWzSdVY9vI3pdssNtLmizB_t-svhkIhAyLVhH5f_7eYBzZxx2DPXphZYUQNrRXreZgM5ow2l_uICizdPVvdvVxheAF6-JulyWqW_SNxAtwr/s1600/IMG_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSWDMq-DjHHzWsoBoXDM-gL_N6xJWnJbHkJWzSdVY9vI3pdssNtLmizB_t-svhkIhAyLVhH5f_7eYBzZxx2DPXphZYUQNrRXreZgM5ow2l_uICizdPVvdvVxheAF6-JulyWqW_SNxAtwr/s1600/IMG_0346.JPG" height="426" width="640" /></a></div>
the second in a series of desserts featuring pennington's strawberry rye, to read the entire post, please follow <a href="http://www.willgardenforcake.com/2014/08/penningtons-icebox-cake-no-bake-summer.html">this link</a>jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-48606492931073142772014-08-03T21:37:00.000-05:002014-08-03T21:37:37.723-05:00strawberry tea-ramisu; a no bake summer recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyNB8OJFSv8j-zvWEuQTOsh5H1RnAvVR1HACwnZ9_8Kw8JzFSCNLE5HCMKzyq776SbiPut1Eie80eB0tXq5zDEis-mCPds3mY4MdqTmcUNrcdUzFTGbnkw92hf-U2DswPoVOXgt_dJrcI/s1600/IMG_0231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyNB8OJFSv8j-zvWEuQTOsh5H1RnAvVR1HACwnZ9_8Kw8JzFSCNLE5HCMKzyq776SbiPut1Eie80eB0tXq5zDEis-mCPds3mY4MdqTmcUNrcdUzFTGbnkw92hf-U2DswPoVOXgt_dJrcI/s1600/IMG_0231.jpg" height="640" width="426" /></a></div>
<span style="background-color: white; font-size: 13px; line-height: 18.479999542236328px;"><span style="font-family: Trebuchet MS, sans-serif;">if you give a pastry chef a bottle of pennington's strawberry rye, chances are she will whip up a dessert. and if said pastry chef is feeling a little daring, she might just reinvent the classic tiramisu into something totally southern. guess what, this happened, it really, really happened! to read the entire post and see the full recipe, visit my new blog page by following this <a href="http://www.willgardenforcake.com/2014/08/strawberry-tea-ramisu-no-bake-summer.html">link</a></span></span>jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-84560748839868512422014-06-02T16:15:00.002-05:002014-06-02T16:16:10.479-05:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVInE3BslV-UYqAxv6w_8yxM1StDVcN8hwXicE_3TaJau8wMHbHiJSiC6bWkgTB_jIVBU1xh2W9hD8zYcOJ-Vh-Mc40InjXO7rSgw1hLKYZeqFfILIvKhZ_oqsfZo0Gtzq2CMc_gXD4Q/s1600/IMG_2688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVInE3BslV-UYqAxv6w_8yxM1StDVcN8hwXicE_3TaJau8wMHbHiJSiC6bWkgTB_jIVBU1xh2W9hD8zYcOJ-Vh-Mc40InjXO7rSgw1hLKYZeqFfILIvKhZ_oqsfZo0Gtzq2CMc_gXD4Q/s1600/IMG_2688.JPG" height="424" width="640" /></a><br />
<br />
sunday mornings are perfect for gardening. there is a certain sense of peace that the demonstration garden has early in the day which i find comforting. today i went out to the garden with a chocolate chip bundt cake and spent a few hours weeding the beds and chatting with my fellow master gardeners. as master gardeners, we spend time preparing gardens for tours and on occasion, those gardens are our own. it is a chance to share our most prized possession with fellow gardeners. this afternoon, i had the pleasure of visiting the garden of one of my fellow demonstration garden volunteers.<br />
<br />
to read the whole post, <a href="http://www.willgardenforcake.com/2014/06/chocolate-chip-bundt-cake-in-carolls.html">visit my new blog page</a><br />
<div>
<br /></div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-12240908392046555422014-06-02T16:12:00.002-05:002014-06-02T16:12:28.871-05:00roasted radishes with wilted greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzmIrxuCJivruAxLKeq8cMH6CFpvlgYIthjUXt05GgJ6yz_neO8k0pO1fJTqpe7eVwzYkt9vjaRY1fEOLObUW9E6xKQ1AHxpgJwyT6QF_UrlfJhSLUKKH5lgXZek0aJIbM1FJfLxoF_c/s1600/IMG_2557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzmIrxuCJivruAxLKeq8cMH6CFpvlgYIthjUXt05GgJ6yz_neO8k0pO1fJTqpe7eVwzYkt9vjaRY1fEOLObUW9E6xKQ1AHxpgJwyT6QF_UrlfJhSLUKKH5lgXZek0aJIbM1FJfLxoF_c/s1600/IMG_2557.jpg" height="640" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
spring gardening means lots of radishes. the familiar red spheres are so pretty and colorful; a perfect accent or garnish. radishes are enjoying a moment now and there is no shortage of shapes or colors available to dress up your salad or hors d'oeurves . the entire plant is edible though so think twice about discarding the leaves and flower stalks as you pick them from the garden. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
to read the whole post, <a href="http://www.willgardenforcake.com/2014/05/roasted-radishes-with-wilted-greens.html">visit my new blog page</a></div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-72439493105737371142014-06-02T16:09:00.001-05:002014-06-02T16:09:48.201-05:00let the broccoli harvest begin!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2fEO4m27ylf62Du4_WyS4LiWu0K5ZTReZCiRBK_dRhIAdjBeU7qOccy4engKifMWAHg5yuIuatLKXbPsuPxAH5vd8iMN1ML72Gyg5w2QudA_50fn-0fRZxTbZsS0bY-uoA1knRUa0tg/s1600/IMG_2511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2fEO4m27ylf62Du4_WyS4LiWu0K5ZTReZCiRBK_dRhIAdjBeU7qOccy4engKifMWAHg5yuIuatLKXbPsuPxAH5vd8iMN1ML72Gyg5w2QudA_50fn-0fRZxTbZsS0bY-uoA1knRUa0tg/s1600/IMG_2511.JPG" height="425" width="640" /></a><br />
<br />
we plant broccoli in the garden for the spring and fall seasons. it is one of the few plants that we purchase without considering the variety. whether it is a hybrid or an heirloom, we aren't concerned; we just want healthy plants to give us a head start since both spring and fall are pretty short seasons here in nashville. this is especially true for the spring season. while this past winter seemed like it would never end and as cool as the spring was, the cold weather crops began bolting quickly. we were late getting plants into the ground because of the unusually colder weather and by the time we got things going, the days began getting longer and some plants began bolting.<br />
<div>
<br /></div>
<div>
to read the entire post, follow this <a href="http://www.willgardenforcake.com/2014/05/let-broccoli-harvest-begin.html">link to my new blog page</a></div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-49635276009948240552014-06-02T16:06:00.000-05:002014-06-02T16:06:39.929-05:00strawberry cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFW53ygZNHXQ9taFPULMFq_a3D-NGjbDQ3aLMX_q3-A0-VKkmRKP94GIqDwW2BoiTnbkYlQ2WlluWRgktlJVyeTCb1-813H2qYOd7F0qGVZ96Dq5IJs2K6v687k-l2jIL98H0odMta2c/s1600/20140513_184347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFW53ygZNHXQ9taFPULMFq_a3D-NGjbDQ3aLMX_q3-A0-VKkmRKP94GIqDwW2BoiTnbkYlQ2WlluWRgktlJVyeTCb1-813H2qYOd7F0qGVZ96Dq5IJs2K6v687k-l2jIL98H0odMta2c/s1600/20140513_184347.jpg" height="640" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
strawberry season sneaks up on us and does not linger; it is sensitive to the cold and it is fleeting. the berries can be quickly saturated, left waterlogged and tasteless by a day of rain. gardeners with strawberries generally keep close watch on the berries as they ripen with daily trips to the bed to gather the ripest, reddest, plumpest fruits. those that make it back to the kitchen may become any number of treats. sorbet, ice cream, jam or cake-too many choices and honestly, most are consumed as they are picked; who can resist just picked berries? not me, that is a fact.<br />
<div>
<br /></div>
<div>
to read the entire post, follow this <a href="http://www.willgardenforcake.com/2014/05/strawberry-cake.html">link to my new blog page</a></div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-60129517914229813542014-05-20T17:22:00.000-05:002014-05-20T17:22:10.375-05:00pussycat, pussycat, where have you been???<div dir="ltr" style="text-align: left;" trbidi="on">
well, i can assure you that i haven't been in london visiting the queen. where i have been is the garden, the demonstration garden to be exact. those of you that know me, know all about my involvement with the master gardeners and this past weekend we held our annual festival which is also our main fundraiser for the year. to see some photos, check out the blog page i keep for the garden, <a href="http://dcmg-demogarden.blogspot.com/">the view from the demo garden</a>. for additional photos, check out <a href="https://www.facebook.com/mgofdc">the facebook page</a>.<br />
<br />
between my full time job and my involvement with the garden and festival, i have had little time to post things here. it also seems that most of the gardening topics are out of place on this page so i tend to leave them out. for a while, i kept two separate pages; one on gardening, one primarily on baking with a little cooking thrown in. it just did not work. one page would get updated, one neglected. then came an idea-merge the two in a new page and let the others become archives for now. so that is where i am headed-to a new page. a blog page that combines the two things i love to do; bake and garden. <br />
<br />
allow me to introduce my new page, <a href="http://www.willgardenforcake.com/">will garden for cake</a>. stop by and see what i am up to in the garden and whether or not a cake has just come out of the oven. and if you need to find me, visit the garden where you will most likely find me with a slice of cake in one hand and a camera in the other!</div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-43060390177892599742014-04-30T00:00:00.000-05:002014-04-30T00:00:11.868-05:00how time flies! a foodie penpal post<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
somebody slow this thing down-how did it suddenly become the last day of april??? last month, i signed up for the foodie penpals exchange and enjoyed it so much that i did it again this month. my partner rachel and i sent each other boxes full of goodies. this was the first time i had to pack a box that was diet specific, rachel is sensitive to gluten and i had to choose items carefully. to see what was in rachel's box, visit her blog, <a href="http://runningrachelanne.blogspot.com/">running rachel</a>.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqr1YdZ9O0PQDWx_m57W0VH56NbtvugvLOGKwJHLz_UOaNDxikfzymkUJI8hqCEtGj2IIPnhYOMOSxYisLRzkpH5ED-51keoK50uDDwdnzue0GoNRdhtSNGsXHjyZuO7y37CmYe6xJQCl/s1600/IMG_2278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqr1YdZ9O0PQDWx_m57W0VH56NbtvugvLOGKwJHLz_UOaNDxikfzymkUJI8hqCEtGj2IIPnhYOMOSxYisLRzkpH5ED-51keoK50uDDwdnzue0GoNRdhtSNGsXHjyZuO7y37CmYe6xJQCl/s1600/IMG_2278.jpg" height="640" width="426" /></a></div>
my box was packed with treats! the week it arrived, my daughter came home from atlanta, she grabbed the trail mix and the fruit strips for the ride back. while she was visiting, we made a batch of rice crispy treats with the coconut marshmallows. and that bag of apple chips, i ate the whole thing by myself-i love apple chips!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8YHr_rL17KPYshTAyDtUgpdPs3JBVqaEx0sHCRaaaGG389FtllxXcqFOJDJ810gMUPDZ8NxgXdIeveQiCjPlFqugjkQkRw4Dulj3b9wmh5Kx0a1Qw1KyrgNHoEvCTVGePfpuaihvpnvP/s1600/IMG_2280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8YHr_rL17KPYshTAyDtUgpdPs3JBVqaEx0sHCRaaaGG389FtllxXcqFOJDJ810gMUPDZ8NxgXdIeveQiCjPlFqugjkQkRw4Dulj3b9wmh5Kx0a1Qw1KyrgNHoEvCTVGePfpuaihvpnvP/s1600/IMG_2280.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
cats have a thing for boxes. this is ginger and she is carefully inspecting the loot!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O4kbsMdX0OjQwFOxIMhHSNtiR2xtDi26FtJXpZUtilLKFShu-zOWcHZQlo839sUc5xCjKzXdQ1kCeoe0tV4gJoTj0ciJUt8bqFdlhxzhlRcWCeoGNTd3RsTeh84Gubx7B168fLbt9vBu/s1600/IMG_2281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O4kbsMdX0OjQwFOxIMhHSNtiR2xtDi26FtJXpZUtilLKFShu-zOWcHZQlo839sUc5xCjKzXdQ1kCeoe0tV4gJoTj0ciJUt8bqFdlhxzhlRcWCeoGNTd3RsTeh84Gubx7B168fLbt9vBu/s1600/IMG_2281.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
and here she is photo bombing the loot</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qcAIYPFfuZXGIAMvJ-QXKI22obicTZEAa6sg4IkMMBdjNMZwkA_mfIJcem65sjBazHObPJMyFIzYgoDMC9CjX9MACthmqYUOLlSzqAZ0lMtk6PJTJH9Uu3AtfsqPcMT_pS89W8pGVMSJ/s1600/IMG_2284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qcAIYPFfuZXGIAMvJ-QXKI22obicTZEAa6sg4IkMMBdjNMZwkA_mfIJcem65sjBazHObPJMyFIzYgoDMC9CjX9MACthmqYUOLlSzqAZ0lMtk6PJTJH9Uu3AtfsqPcMT_pS89W8pGVMSJ/s1600/IMG_2284.jpg" height="640" width="426" /></a></div>
a big thanks to rachel for such a fun box of treats! want to give it a try, visit the <a href="http://www.theleangreenbean.com/foodie-penpals/">website</a> and sign up!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL88wVNQNMtjpb4HJJJ9oPdBLCTuKcnYkh0tJBzOiUOe19Gh6ahcmtEuLJjsAy0XBQt7e1UwBbsYP_ers2sPtJCs-aoFcICd2wkmGHKAZ5lhseNqWML1JTiuS-zjqVJudXuPfTHG_FXBc/s1600/xFPP-post.jpg.pagespeed.ic.dWgrwFWsCH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL88wVNQNMtjpb4HJJJ9oPdBLCTuKcnYkh0tJBzOiUOe19Gh6ahcmtEuLJjsAy0XBQt7e1UwBbsYP_ers2sPtJCs-aoFcICd2wkmGHKAZ5lhseNqWML1JTiuS-zjqVJudXuPfTHG_FXBc/s1600/xFPP-post.jpg.pagespeed.ic.dWgrwFWsCH.jpg" height="135" width="320" /></a></div>
<br /></div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-22361597562101763452014-04-15T19:14:00.001-05:002014-04-15T19:14:20.755-05:00semolina-pistachio cantuccini; tuesdays with dorie<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2tD1h5cvIoHGA3J7xkN4g-XLckHnCO-h5diuI63MvozXSSXAA6IMiuaax0s6dl_DH5Yo7P6cfE_QneD3kyqMcafcDbADKMt-kkJXoO-QTZ3FlUquB_gYUtlcpX62FyN5DnE8OmlGhLEm/s1600/IMG_2310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2tD1h5cvIoHGA3J7xkN4g-XLckHnCO-h5diuI63MvozXSSXAA6IMiuaax0s6dl_DH5Yo7P6cfE_QneD3kyqMcafcDbADKMt-kkJXoO-QTZ3FlUquB_gYUtlcpX62FyN5DnE8OmlGhLEm/s1600/IMG_2310.jpg" height="640" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
a day late and a dollar short-almost. thought this challenge was next week and nearly missed it. luckily, cantuccini are easy to make with this <a href="http://www.nickmalgieri.com/recipes/cantuccini/">recipe from nick malgieri</a> and the recipe from baking with julia is the same as this recipe on his website. since i really did not want approximately 80 cookies in the house, i made one third of the recipe. still, i ended up with about two dozen small, crispy cookies.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
honestly, i am a bit of a biscotti snob. when i first opened my wholesale only bakery in 1997, all i made were biscotti. my husband and i sold them to nearly every coffee house in town. my preference is for a softer texture and by softer i do not mean chewy or moist. my biscotti are dry like a biscotti should be; the difference is that they do not need a soaking to bite into. luckily, neither did these cantuccini when sliced according to nick's directions-1/4" thick.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VYCEr2npo7UjEzL7SBYWC25K0J-xvXQT1GZ3OFrsBuS8nWbltsJJHG-_9FGO11bJPW5SxL2aT50hTdMOQ6iyX_UdY9rFZKqpLFwl7ZPqy81Djcr5Bny79mrlV9sp7lT4y7dnj2jmF3Iv/s1600/IMG_2285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VYCEr2npo7UjEzL7SBYWC25K0J-xvXQT1GZ3OFrsBuS8nWbltsJJHG-_9FGO11bJPW5SxL2aT50hTdMOQ6iyX_UdY9rFZKqpLFwl7ZPqy81Djcr5Bny79mrlV9sp7lT4y7dnj2jmF3Iv/s1600/IMG_2285.jpg" height="640" width="425" /></a></div>
today also happens to be my husbands birthday. he loves biscotti and i knew he would enjoy these. to bake a cake for just the two of us is really a waste and with a cookie like these, i knew they weren't going to get stale before they were gone. the recipe calls for whole almonds and since i was making just a third of the recipe, i only needed 1/2 cup. and of course, i didn't have that many. they quickly became almonds and pistachios. just to make it interesting, i subbed semolina flour for half of the all purpose flour and added a little kewda water. if you have never heard of kewda water, it is a floral flavoring similar to rose water and is quite common in indian cooking. to find it, visit and indian or pakistani market, they are sure to have some.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5msubjZhAc1GhqKPcR2HHyNj9q_CUDiBilk9PgiAGS_LhRZ47cTvkiYxpPskNLAf4SfvtOnsOrbutZ4LxEJB1sZXgEpNv8_G_FYrKwsYsUIe52JZEr7lgUayY0IJzNzzA3yoB_T4IyZ_9/s1600/IMG_2287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5msubjZhAc1GhqKPcR2HHyNj9q_CUDiBilk9PgiAGS_LhRZ47cTvkiYxpPskNLAf4SfvtOnsOrbutZ4LxEJB1sZXgEpNv8_G_FYrKwsYsUIe52JZEr7lgUayY0IJzNzzA3yoB_T4IyZ_9/s1600/IMG_2287.jpg" height="640" width="426" /></a></div>
nick takes one step in slicing the biscotti that very few recipes follow and it is also something i learned on my own many years ago just by trial and error. to get perfect slices with almost no breakage, you must let the baked cookie log cool completely. wrap it up and slice it tomorrow if you have to. the reason is that the internal moisture will distribute as the biscotti cools and when completely cold, the crispy outer crust will soften and prevent the edges from breaking as you slice through the log. so listen to nick and listen to me-let it sit!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHSh0K-lfOYCxsyxf6sJkS8p_Tw0r0s3FmEvNmHdbDUItkfz4V4ZnGylVq-GWeKBCq4D4SptkzsrnuvS3tj1xQE5SetER9LnU_XGALZJdaIkSq5sUBUfF4NMBGoX4PpRqh2swH4mEm6jU/s1600/IMG_2291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHSh0K-lfOYCxsyxf6sJkS8p_Tw0r0s3FmEvNmHdbDUItkfz4V4ZnGylVq-GWeKBCq4D4SptkzsrnuvS3tj1xQE5SetER9LnU_XGALZJdaIkSq5sUBUfF4NMBGoX4PpRqh2swH4mEm6jU/s1600/IMG_2291.JPG" height="426" width="640" /></a></div>
beautiful, clean slices. love the color that the semolina and the pistachio give the cookies slices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GjWwvYWUhnowzESWKPgbxXI4d-wZMEAex5qEfQ4Fg3u_avuLpxZ6z3atnxc-5J_pYl2McrBCRAbwnb6xCOVDoeN43L7gyby9eKTG_xArbXIfrVjDdOVRbN3eN90gw83AEE8o_55kYyer/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GjWwvYWUhnowzESWKPgbxXI4d-wZMEAex5qEfQ4Fg3u_avuLpxZ6z3atnxc-5J_pYl2McrBCRAbwnb6xCOVDoeN43L7gyby9eKTG_xArbXIfrVjDdOVRbN3eN90gw83AEE8o_55kYyer/s1600/IMG_2296.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
and this is how the log looked after i sliced it-see, no broken pieces!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fmICPZwQQHcJLWBrgWOhQ9KIGENXKkKXK7CVMez_7iEr87XeDlPK_pugN5BZDlMwi6oXbpS9DS-yrd2UQWZY5ppfgsNAOGcJyK5SB-W4jtdMYLyYuH2mZrsZqnAvi16fQmvRzoHVYU0G/s1600/IMG_2308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fmICPZwQQHcJLWBrgWOhQ9KIGENXKkKXK7CVMez_7iEr87XeDlPK_pugN5BZDlMwi6oXbpS9DS-yrd2UQWZY5ppfgsNAOGcJyK5SB-W4jtdMYLyYuH2mZrsZqnAvi16fQmvRzoHVYU0G/s1600/IMG_2308.JPG" height="640" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
the perfect accompaniment to a cup of coffee in the late afternoon. too bad the husband wasn't here to share them-he went morel hunting instead. what can i say, it is his birthday-and i have a feeling i know what we are having for dinner tomorrow...happy birthday darry!<br />
<br />
to see what the other bakers came up with, visit the <a href="http://tuesdayswithdorie.wordpress.com/2014/04/14/lyl-cantuccini/">tuesdays with dorie</a> page!</div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com7tag:blogger.com,1999:blog-5244747199636085016.post-10871549437350091542014-03-31T00:00:00.000-05:002014-03-31T07:25:30.194-05:00the big reveal: foodie penpals exchange foodie gifts<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="center">
<a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank" title="The Lean Green Bean"><img alt="The Lean Green Bean" class="separator" src="http://www.theleangreenbean.com/wp-content/uploads/2012/01/FPP-post.jpg" div="" style="clear: both; text-align: center;" />
</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">ever heard of the foodie pen pals? a while back, i came across a badge on someones blog and decided to investigate. turns out that everyone in this group exchanges gifts of food with a randomly selected partner each month. lindsay of <a href="http://www.theleangreenbean.com/foodie-penpals/">the lean grean bean</a> founded the group about three years ago and if you want to give it a try, visit her site and sign up. this is the third time i have participated and it has been a lot of fun.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">first you have to shop for your partner, how can you not enjoy that. you do have to make sure they do not have allergies, dietary restrictions or preferences first but once you know, you can choose whatever you like to send them. some participants send homemade goodies. so far, i have just gone shopping, but i may have to try sending some homemade goodies-maybe next month...</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">lindsay recently decided to change things up a bit. in the past, you were paired randomly and the person you sent a box to was not the same person who sent one to you. however this month we were partnered so that we would swap boxes; my box came from kristyn of edmond, oklahoma and she received a box from me. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">the spending limit is $15 and i easily kept within that budget by visiting two ethnic markets in my neighborhood. as a result, kristyn got a box filled with indian, latino and asian ingredients that she can cook with at home. to see kristyn's box, <a href="http://blog.sellametrohome.com/">follow this link</a>.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmvVR5Rolbq3SkxkJ6DceMBldhj0PS2gk-StFlUd0uP-NrzClRYyTy97CaaP6QUrAlxc77VrunL3-r31yW9S_h1SYEiQRVvfzVX5c8WSRQZmlzZHlE3ePLnUnPmwf_y7DFvrsCvJSFbqM/s1600/IMG_2051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmvVR5Rolbq3SkxkJ6DceMBldhj0PS2gk-StFlUd0uP-NrzClRYyTy97CaaP6QUrAlxc77VrunL3-r31yW9S_h1SYEiQRVvfzVX5c8WSRQZmlzZHlE3ePLnUnPmwf_y7DFvrsCvJSFbqM/s1600/IMG_2051.jpg" height="640" width="426" /></a></div>
my assistant, twitch, quickly turned the box into a bed. there must be some rule of beds in the cat handbook that requires cats to take control of any and all boxes in the house. trust me, if i place a box, any kind of box-no matter what size, anywhere in the house, i will have a cat sleeping in it. or as in this case, on it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAX03dpar9vYPKH8sZ3a6JjW7TAmPL5XfjM-GCoZ5yJej17Bs6VVZDYI2-qexjOVMrIFskusT1bQXnqHxGTwru4QJGeDc3y_2jmZ4B32CB8_v8qXHGDV_CSnL-tmjsZNEfJdOKxSYfWmi/s1600/IMG_2055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAX03dpar9vYPKH8sZ3a6JjW7TAmPL5XfjM-GCoZ5yJej17Bs6VVZDYI2-qexjOVMrIFskusT1bQXnqHxGTwru4QJGeDc3y_2jmZ4B32CB8_v8qXHGDV_CSnL-tmjsZNEfJdOKxSYfWmi/s1600/IMG_2055.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
you can't go wrong with cupcake stamps!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkBGo12NXrfBKBcWTJ27TZ4dUrGORuefQxqFllKY9G1xYbHwY8QBgnQpiPkez0uQNSr0XYS7cgyUynR0qjBPN2Y7JySPUhaIPUHBlcnqTPKYHo3voHGCAjDPFItkscxB0KpIaJyxKIDy3/s1600/IMG_2057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkBGo12NXrfBKBcWTJ27TZ4dUrGORuefQxqFllKY9G1xYbHwY8QBgnQpiPkez0uQNSr0XYS7cgyUynR0qjBPN2Y7JySPUhaIPUHBlcnqTPKYHo3voHGCAjDPFItkscxB0KpIaJyxKIDy3/s1600/IMG_2057.jpg" height="640" width="426" /></a></div>
a serious box of snacks! the canister is full of monster sized cookies and the bubble wrap is hiding a bottle of salad dressing. it is almost as if kristyn knew me-cookies and salad dressing, my two favorite food groups...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nAi1hDxHhE9KpztA0soKiyLuOh84GDowQ52bYc7L9S6HjjeZRsSDBwbNjwHc7uOigCr7fufRFTvf_UmUNkobguALum3D3bc5HuNzdxn5ta2Sar6rXerkEyvo9hGjzUZpCFPzARgij2EE/s1600/IMG_2059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nAi1hDxHhE9KpztA0soKiyLuOh84GDowQ52bYc7L9S6HjjeZRsSDBwbNjwHc7uOigCr7fufRFTvf_UmUNkobguALum3D3bc5HuNzdxn5ta2Sar6rXerkEyvo9hGjzUZpCFPzARgij2EE/s1600/IMG_2059.JPG" height="426" width="640" /></a></div>
twitch was looking for kitty snacks. i offered her a cookie, she declined and that is okay, i really didn't want to share them anyway!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDML_ILWWxaVwHTjAfNyPspndct-glxpyl4rZ6WtjFJKHrMutL-zz6la6wlNMeed_aDIisq5-thCd-4JTCLVgM1dSpCWe-dgCNuPwOuFbNlFh6y-lFLLGT1KhimMXx2vY5V3Fi9SplDmB/s1600/IMG_2063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDML_ILWWxaVwHTjAfNyPspndct-glxpyl4rZ6WtjFJKHrMutL-zz6la6wlNMeed_aDIisq5-thCd-4JTCLVgM1dSpCWe-dgCNuPwOuFbNlFh6y-lFLLGT1KhimMXx2vY5V3Fi9SplDmB/s1600/IMG_2063.jpg" height="640" width="426" /></a></div>
big and chunky and full of chips and nuts and kahlua. now those are some serious chocolate chip cookies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKurqv09Wk0w5rXshOqNR-q5zSXIb5j63YRcHy5UMIC0_SD5cZx3EXpBpopLM7DmcHfPmRAeKjAKcdmbMLgUNtCs0Ii9V-F9ODHbwYlgxWW3hteEZ9AqGH77YK2hFL7G4Dm_T50c-fOkQ/s1600/IMG_2065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKurqv09Wk0w5rXshOqNR-q5zSXIb5j63YRcHy5UMIC0_SD5cZx3EXpBpopLM7DmcHfPmRAeKjAKcdmbMLgUNtCs0Ii9V-F9ODHbwYlgxWW3hteEZ9AqGH77YK2hFL7G4Dm_T50c-fOkQ/s1600/IMG_2065.JPG" height="426" width="640" /></a></div>
i like the way she repurposed the coffee canister with a map of oklahoma-crafty! be sure to check out <a href="http://www.theleangreenbean.com/march-foodie-penpals-reveal-day-2/">the website for the links</a> to see the other boxes that were sent around. and if you want to try, be sure to sign up before the 9pm EDT deadline on april 4th!</div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com2tag:blogger.com,1999:blog-5244747199636085016.post-4257059214688333772014-03-18T00:00:00.000-05:002014-03-18T00:00:00.296-05:00mocha brownie cake with whisper creek ganache: a tuesdays with dorie post<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzKyEti-gkZS81ZMgPLiwxv0RMXCa7V34b-ySheUDTGc9SxTQEIIBtdTLemimy5g3PDF5Zb-zawj9yxoyku4_RQYEGmLx4H3XFYBOgsI6ebm2KM-SBQsLSr8JFXAuJ-aI8i72-SKNE6k1/s1600/IMG_1886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzKyEti-gkZS81ZMgPLiwxv0RMXCa7V34b-ySheUDTGc9SxTQEIIBtdTLemimy5g3PDF5Zb-zawj9yxoyku4_RQYEGmLx4H3XFYBOgsI6ebm2KM-SBQsLSr8JFXAuJ-aI8i72-SKNE6k1/s1600/IMG_1886.jpg" height="640" width="426" /></a></div>
for this weeks challenge, the tuesdays with dorie bakers baked up marcel desaulniers mocha brownie cake recipe from the book, baking with julia. with a texture more like a devil's food cake, this rich little cake wasn't much of a brownie for this chocolate fan. did that make it a poor choice for a chocolate fix? no, especially not with the thick coat of ganache on top of each little two-bite cake. but truth be told, i would much rather have a traditional, dense and dark chocolate brownie. <br />
<br />
the recipe calls this a mocha brownie cake. that was a bit confusing since the cake itself had not a drop of coffee in it. to punch up the mocha flavor, i tried to add a bit of coffee extract to it but did not add enough-my fear of over doing it cancelled out my good intentions. the result was just a really strong chocolate flavored cake with the texture of a devil dog; remember <a href="http://www.drakescake.com/www/docs/100/devil-dogs">those</a>? for the ganache frosting, i decided to switch the coffee, a mere 1/4 cup, for an equal portion of <a href="http://tennesseesippingcream.com/">whisper creek tennessee sipping cream</a>. it seemed like the perfect choice for a dessert to be served at a pot luck dinner. trust me, it was. i came home with an empty plate. good thing i stashed a few at home for my husband and me to indulge in!<br />
<br />
as a rule, we do not post the recipes we bake from. it isn't fair to the author for us to give away the recipes without permission. my suggestion, buy a copy of the book or borrow it from a library or a friend. honestly, it isn't hard to find; i found it on several websites with a quick google search.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5OjdakA41ZtmSIGmzvL9u6DSgfBUKIdFn3dWCZ1vVmBnriIbkKK09eDUcl9lozCDJa-b835XosSeUMB8rT0Yx7luZThaGXb9Fno1iKX_iELRdyYx9FHjA0cbPxzpoVqRsj3rS1JHLJ5a/s1600/IMG_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5OjdakA41ZtmSIGmzvL9u6DSgfBUKIdFn3dWCZ1vVmBnriIbkKK09eDUcl9lozCDJa-b835XosSeUMB8rT0Yx7luZThaGXb9Fno1iKX_iELRdyYx9FHjA0cbPxzpoVqRsj3rS1JHLJ5a/s1600/IMG_1858.JPG" height="426" width="640" /></a></div>
the mini cupcake pan baked up 24 cakes plus a few large hearts to make a shamrock. the ganache recipe was more than i needed to frost the tops of all of the cakes. i had plenty left for the ones i stashed-we couldn't skimp on the frosting for those!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaFq9FHaR2BlDHTYxfFIllpiWipnB01FOFSBEF0vDqg6Dp8Dfv1e26W5laOykthNSPQvQB5tDFUbJqvNApe8-U7_zCyvlqgItiRIcbikifNox6BZBS51LClZ2WMpBWmUd8lkbYFKB7-OJ/s1600/IMG_1868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaFq9FHaR2BlDHTYxfFIllpiWipnB01FOFSBEF0vDqg6Dp8Dfv1e26W5laOykthNSPQvQB5tDFUbJqvNApe8-U7_zCyvlqgItiRIcbikifNox6BZBS51LClZ2WMpBWmUd8lkbYFKB7-OJ/s1600/IMG_1868.jpg" height="640" width="426" /></a></div>
yeah, it's hokey. so what, this green eyed irish girl (hey, i'm also italian-what a combo!) had to get a little festive for the pot luck! not sure that anyone noticed it though...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyakSb1Fw6KX4_tEx9o0x_Ge7TDoBEUcKJHc0IdGanA2jI5E9CjjdFxJaAEU6OJ8BSgy5Csef2Zb-EId33e0DLd5oILJBvwZsJuAbDLujMlDHatHcNoa83bv23t0YdluC53Mi-RfaTVbSx/s1600/IMG_1879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyakSb1Fw6KX4_tEx9o0x_Ge7TDoBEUcKJHc0IdGanA2jI5E9CjjdFxJaAEU6OJ8BSgy5Csef2Zb-EId33e0DLd5oILJBvwZsJuAbDLujMlDHatHcNoa83bv23t0YdluC53Mi-RfaTVbSx/s1600/IMG_1879.jpg" height="640" width="426" /></a></div>
and this is how the husband and i indulged; laid out on a silver platter with a bit of sipping cream to wash it down...perfect. chocolate. indulgence!!!<br />
<br />
be sure to check out the tuesdays with dorie page to see how the other bakers fared. perhaps, bake up a batch yourself. if you do, the whisper creek substitution is worth trying. and no, they did not pay me to say that-i do not do endorsements and do not accept payments or advertising. but if someone wants to give me a bottle to bake with, i won't turn it down! the truth is that i happen to have an open bottle in the fridge and grabbed it rather than brewing up a pot of coffee just for a 1/4 cup, and i am glad i did! bake on friends!jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com9tag:blogger.com,1999:blog-5244747199636085016.post-82313288213272501402014-03-08T08:51:00.000-06:002014-03-08T08:51:00.514-06:00marbled pound cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DVvtppqQ9vKE1tsoJFPkGDI0ENNPJEBvrJZitf3pKjCYgFSroUj8C5CYv1Le1OLsVcj3khB5-et6IjuBYVHnCElizb1rmBdKbkIhOYcttr_unpcQstK7ZTeBLypy59FtKnaPcSbV61Qu/s1600/IMG_1481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DVvtppqQ9vKE1tsoJFPkGDI0ENNPJEBvrJZitf3pKjCYgFSroUj8C5CYv1Le1OLsVcj3khB5-et6IjuBYVHnCElizb1rmBdKbkIhOYcttr_unpcQstK7ZTeBLypy59FtKnaPcSbV61Qu/s1600/IMG_1481.jpg" height="640" width="426" /></a></div>
two of my favorite things; bundt cake and pound cake. two of my favorite things rolled into one; even better! put it on an awesome vintage fenton cake plate; nearly perfection! this cake plate came to us from my mother in law. she sent it to us at thanksgiving and i have used it several times now. apparently, i have a milk glass fetish and everyone in the family has caught on to it. this cake plate makes even the simplest cake look rather elegant-it's the ruffled edge that does it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pFJ1Fz1-HvIEb_wvDj5JFTO3kTn5v1_JypsATY4WlpKJrxnsQQHl5J9E-Gnr-l9hRn7XwCm1rmDlBcdc6fQgjJgxcUDsCmyukPKLKf3fqCyYtFRA5fo84x7-wzw5DlFO1Ny54B5Ns9wc/s1600/IMG_1504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pFJ1Fz1-HvIEb_wvDj5JFTO3kTn5v1_JypsATY4WlpKJrxnsQQHl5J9E-Gnr-l9hRn7XwCm1rmDlBcdc6fQgjJgxcUDsCmyukPKLKf3fqCyYtFRA5fo84x7-wzw5DlFO1Ny54B5Ns9wc/s1600/IMG_1504.jpg" height="640" width="426" /></a></div>
for the last 2 years, i have been taking classes and workshops centering on photography and food styling. it has been an amazing experience. the people i have met, from professional photographers and food stylists to other bloggers like myself, have taught me so many things that have helped me to improve my photos. <br />
<br />
to take the photo of this cake, i used black foam core boards to give it a dark background. for the lighting, i let natural sunlight illuminate the scene and positioned bounce cards to fill in the dark spots. then i let my collection of plates fill the shot. these vintage stangl plates were a steal at the thrift store- just 69 cents a piece!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X2YPBxeJ3ctE6g-gcgVeFhvdWI4Yx3MsUKQ4dyLaHfQtEauCcJiWRLTUqx9T_7U4x2eMHVpPBZ0GWntWgCUHngR9zw81ROFPf_mmjBEAc0gS71BZO5DiWoPcnn2JMWrky80hxT8sRPZj/s1600/IMG_1507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X2YPBxeJ3ctE6g-gcgVeFhvdWI4Yx3MsUKQ4dyLaHfQtEauCcJiWRLTUqx9T_7U4x2eMHVpPBZ0GWntWgCUHngR9zw81ROFPf_mmjBEAc0gS71BZO5DiWoPcnn2JMWrky80hxT8sRPZj/s1600/IMG_1507.jpg" height="640" width="426" /></a></div>
it was interesting to see how the shot changed as i moved things around, added and deleted things.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCOgDfq1IR6G8C4yMsbV7t68vUITwSa8_3iqu1o9owVGLJte893ElmENpMo9Qa7QIqiqIu96qW5QOuM8FyZWYnjYwY8zmaDXXwe7ZqqNVj7xS4rjq39zkH-EHMKo24Kz1JLw2DDoRMVvH/s1600/IMG_1513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCOgDfq1IR6G8C4yMsbV7t68vUITwSa8_3iqu1o9owVGLJte893ElmENpMo9Qa7QIqiqIu96qW5QOuM8FyZWYnjYwY8zmaDXXwe7ZqqNVj7xS4rjq39zkH-EHMKo24Kz1JLw2DDoRMVvH/s1600/IMG_1513.jpg" height="640" width="426" /></a></div>
as much as i liked the stangl plates, i was afraid the pattern would distract from the marbled cake slices once i put them on the plates. a quick change to vintage lu-ray pastels in blue with some daisies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcJBZXvH7vvIeSn-IW8y6CJWC2u_UWj9PBtR4d4O_BSAtg9VDc_pLqT5-AWA3Z6GFPn_xhbMOBZhZ5oHws2hu3ydzN6Nkmph-LEJg7kBT4dl1HE8aotuh8Z43bjoYhYJVCkhKvxZTGh6b/s1600/IMG_1518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcJBZXvH7vvIeSn-IW8y6CJWC2u_UWj9PBtR4d4O_BSAtg9VDc_pLqT5-AWA3Z6GFPn_xhbMOBZhZ5oHws2hu3ydzN6Nkmph-LEJg7kBT4dl1HE8aotuh8Z43bjoYhYJVCkhKvxZTGh6b/s1600/IMG_1518.jpg" height="640" width="426" /></a></div>
out went the daisies, in came some cocktail napkins and silver plate cake forks. these items were also thrift store finds. the silverware is actually from a partial set i found one day, over 20 pieces of silver plate marked community that is actually an oneida pattern. my collection cost me less than $10 but an <a href="http://www.rubylane.com/item/362270-1948MO-set4bg-5pc/Oneida-Community-MORNING-STAR-Vintage">internet search found</a> it priced at $130 for a service of 4: SCORE!!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSkcgtt8lJCUS9_gWRLNDCX6jqS2ZLOog_PwbDgwNwJCqCFiyKQEnv4gDJ_sMGjKqRjJtdXGaCKNvVmge4Ui1wnvuCvWnUneRhkZbljCrmk8ymM1Cc_nMfOsAoAvigXgyUtYDkLc6JMnk/s1600/IMG_1525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSkcgtt8lJCUS9_gWRLNDCX6jqS2ZLOog_PwbDgwNwJCqCFiyKQEnv4gDJ_sMGjKqRjJtdXGaCKNvVmge4Ui1wnvuCvWnUneRhkZbljCrmk8ymM1Cc_nMfOsAoAvigXgyUtYDkLc6JMnk/s1600/IMG_1525.jpg" height="640" width="426" /></a></div>
yes, i still have much to learn in the world of photography and food styling, and i look forward to learning all i can. but as far as thrift store finds go, i think i have mastered that part!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH7DUqdJ17vry0F8nBCZUPCyQWWot6oR2YoFi1VGeteIIH5w-4vY6_Y5GGyih0o2GQLMsQsnPoSSl3RQTsKlxfRf3nH_JKWyIYU4224xD72h9iTMC71Xcfoc4ogNugRhqZBcR5XN3Q_SN/s1600/IMG_1531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH7DUqdJ17vry0F8nBCZUPCyQWWot6oR2YoFi1VGeteIIH5w-4vY6_Y5GGyih0o2GQLMsQsnPoSSl3RQTsKlxfRf3nH_JKWyIYU4224xD72h9iTMC71Xcfoc4ogNugRhqZBcR5XN3Q_SN/s1600/IMG_1531.jpg" height="640" width="426" /></a></div>
amazing how the shot changed as the sun came out and then again ducked behind the clouds. when photographers talk about chasing light-they aren't kidding. you can have your shot all lined up, settings all correct and in the blink of an eye, it is gone. this dark shot is so moody, and almost depressing. but at the same time, when the sun came out and lit up the set, it was just as interesting(see the next shot to view the difference). be sure to visit here often, see what i have learned and what i have scored at the thrift store!<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>marbled pound cake bundt</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFpgPWGGduT_nTH_nzBoOHEIaFOAaTAlkdpFG-tVuwsaLHTp6Rnbb_yI7DukFTWKihGh5jk0ZKNEo-UaRRer1hPJ3A6KG0lk_4nHi-QB5-IX536_DdsWyi7uSJwUYb5hzhR3Ra5cptiEM/s1600/IMG_1534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFpgPWGGduT_nTH_nzBoOHEIaFOAaTAlkdpFG-tVuwsaLHTp6Rnbb_yI7DukFTWKihGh5jk0ZKNEo-UaRRer1hPJ3A6KG0lk_4nHi-QB5-IX536_DdsWyi7uSJwUYb5hzhR3Ra5cptiEM/s1600/IMG_1534.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
makes 1 bundt serving 12-16</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<u>vanilla batter</u></div>
<div style="text-align: left;">
9 tablespoons unsalted butter, softened</div>
<div style="text-align: left;">
1 cup granulated sugar</div>
<div style="text-align: left;">
1/4 teaspoon salt</div>
<div style="text-align: left;">
1/2 vanilla bean-seeds only, scraped pod reserved for other uses</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
1 1/2 cups cake flour</div>
<div style="text-align: left;">
1/4 teaspoon baking soda</div>
<div style="text-align: left;">
1/3 cup buttermilk</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>chocolate batter</u></div>
<div style="text-align: left;">
9 tablespoons unsalted butter, softened</div>
<div style="text-align: left;">
1 cup granulated sugar</div>
<div style="text-align: left;">
1/4 teaspoon salt</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
1 cup plus 2 tablespoons cake flour</div>
<div style="text-align: left;">
1/3 cup unsweetened natural cocoa powder</div>
<div style="text-align: left;">
1/4 teaspoon baking soda</div>
<div style="text-align: left;">
1/3 cup buttermilk</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
preheat the oven to 350. generously grease a bundt pan and set it aside. the mixing directions for both batters are the same, mix the vanilla batter first, scrape it into a bowl and set it aside. without cleaning the bowl and beater, mix the chocolate batter and fill the prepared bundt pan.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
to mix the batter, place the butter, sugar and salt (and vanilla bean seeds for the vanilla batter) in a mixing bowl and cream on medium-low speed until fluffy, about 2-3 minutes. carefully add the eggs, one at a time and scrape the bowl as you go to fully incorporate the ingredients. the batter will be a little loose at this point but do not worry if it looks a little scrambled-it will come together with the addition of the dry ingredients.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
place the cake flour and baking soda (as well as the cocoa powder for the chocolate batter) into a sifter or a mesh strainer and sift them over the batter in the bowl. using a rubber spatula, fold it in the flour a few times. sprinkle the buttermilk over the batter and fold it together completely. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
to fill the pan, drop spoonfuls of the vanilla batter randomly into the pan-only use half of the batter and be sure to leave gaps between spoonfuls. fill the gaps with spoonfuls of half of the chocolate batter. repeat the process to make a second layer of batter but be sure to alternate placement so that vanilla covers chocolate and chocolate covers vanilla. using a butter knife, carefully swirl the batter by plunging it into the batter and stirring gently from top to bottom as you turn the pan in a circular motion. it does not need much stirring-the more you stir, the less contrast the pattern will have when the cake bakes. make sure the batter is evenly distributed in the pan so that the cake will bake evenly. bake until a pick inserted comes out clean, about 45-50 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
cool the cake in the pan for at least 15 minutes. carefully turn it out onto a rack by placing the rack over the pan and inverting it. it may take a few taps for it to fall out. </div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com2tag:blogger.com,1999:blog-5244747199636085016.post-83257712761792880752014-03-06T08:37:00.000-06:002014-03-06T08:37:01.010-06:00pumpkin bundt with a milk chocolate chip and cinnamon sugar ribbon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvTLY0jTX5qMFr06zc0UjoIvhhvxgNsYgX-kuPzo3OjhftiF6YYYadS2mRPzIrYy92i2IUhG_QOb80EN2lU913Ngl_t-ZdGSC3P_uBOHgj6qpn-lgBYZD5nCbdNkDuZhQsv91OrZepagp/s1600/IMG_1443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvTLY0jTX5qMFr06zc0UjoIvhhvxgNsYgX-kuPzo3OjhftiF6YYYadS2mRPzIrYy92i2IUhG_QOb80EN2lU913Ngl_t-ZdGSC3P_uBOHgj6qpn-lgBYZD5nCbdNkDuZhQsv91OrZepagp/s1600/IMG_1443.jpg" height="640" width="426" /></a></div>
and the bundt love continues. the latest recipe to join the club, a pumpkin coffeecake with a ribbon of milk chocolate chips and cinnamon sugar. just one more example of how versatile that <a href="http://downhomedesserts.blogspot.com/2014/02/cranberry-orange-coffee-cake-winter.html">base recipe</a> i love to use is and how easy it is to transform it into something completely different each time. this cake was headed out to the garden and since only a few volunteers came out, i had a lot of cake left over. not to worry, i had to work the next morning and the cake went with me; my coworkers devoured it and all i had left was a dirty cake plate. the use of milk chocolate chips means that the chocolate does not dominate the flavor profile-it gives just a hint of chocolate along with a little spice of the cinnamon and that is a good thing for those folks who are not big fans of chocolate or spiced chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYV7q-_m5Q81V4Uo_cUHvK1V8uS70lkw-VkeZPivfgGERIZw7jmWoRc_vibKzA0kYUqykCEKkyKkVVSVhm0egF_7oE76xmf5juIUaBRH_F5et4oojgA8ObOLXMSRik02Um7iZnbwoU-II/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYV7q-_m5Q81V4Uo_cUHvK1V8uS70lkw-VkeZPivfgGERIZw7jmWoRc_vibKzA0kYUqykCEKkyKkVVSVhm0egF_7oE76xmf5juIUaBRH_F5et4oojgA8ObOLXMSRik02Um7iZnbwoU-II/s1600/IMG_1447.JPG" height="426" width="640" /></a></div>
sometimes, all a bundt cake needs is a little dusting of powdered sugar to dress it up. a beautifully sculpted pan doesn't hurt either! this one was a christmas gift from my mother in law and i have used it several times now. now matter how simple the cake is, the pan makes it look rather elegant. almost too elegant, i have to tell people, "please, go ahead, cut it! have a slice!" because they are almost afraid to do just that.<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>pumpkin bundt cake</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;">with a milk chocolate chip and cinnamon sugar ribbon</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAkptQKLtcp6F7UTbWo6Q7bGFwdQDu6ebZmiQJgEzhmEvffnF2kes3BLMp7_HKCchmvbQLHkcBl8jMNk3UGLVvRFbj98luclhNaFVjRDjClDXd6qp3kv1Of7DsphyphenhyphendIcytLbUnZozOx58/s1600/IMG_1463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAkptQKLtcp6F7UTbWo6Q7bGFwdQDu6ebZmiQJgEzhmEvffnF2kes3BLMp7_HKCchmvbQLHkcBl8jMNk3UGLVvRFbj98luclhNaFVjRDjClDXd6qp3kv1Of7DsphyphenhyphendIcytLbUnZozOx58/s1600/IMG_1463.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
makes 1 bundt cake serving 12-16</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
6 ounces unsalted butter, softened</div>
<div style="text-align: left;">
2 cups granulated sugar</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
3/4 cup pumpkin puree</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
3 cups all purpose flour</div>
<div style="text-align: left;">
1 tablespoon baking powder</div>
<div style="text-align: left;">
1-1/2 teaspoons pumpkin pie spice</div>
<div style="text-align: left;">
3/4 cup buttermilk</div>
<div style="text-align: left;">
1/2 cup milk chocolate chips</div>
<div style="text-align: left;">
2-3 tablespoons cinnamon sugar</div>
<div style="text-align: left;">
powdered sugar</div>
<div style="text-align: left;">
<br /></div>
preheat the oven to 350. grease and flour the tube pan and set it aside. to make the batter, place the butter, pumpkin puree, sugar, and salt into the processor bowl and process until smooth. with the motor running, add the eggs, one at a time and process until mixed. scrape the bowl and pulse a few times to be sure it is combined. dump the batter into a large mixing bowl; the rest of the recipe is combined by hand with a rubber spatula or a large wooden spoon.<br />
<br />
place the flour, baking powder and pumpkin pie spice into a sifter or a mesh strainer and sift it over the batter. fold the mixture a few times, sprinkle the buttermilk over the batter and fold it together. carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level. sprinkle the cinnamon sugar over the batter in the pan and top with the milk chocolate chips. carefully spread the remaining batter over the ribbon and bake until a pick inserted comes out clean, about 1 hour. cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack.<br />
<br />
once the cake has cooled and is still on the rack, give it a liberal dusting of powdered sugar and then carefully place it on the serving plate. the cake is best cut when completely cool. to store, keep it covered in a cake container at room temperature up to 2 days. to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing. thaw the slices, still wrapped in plastic, at room temperature.jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-28810947566160625442014-03-03T22:02:00.000-06:002014-03-03T22:02:31.810-06:00rolled buttermilk scones: a tuesdays with dorie post<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi740yxySTUIOpu7yGCa0w4RGTpElzZtO1OdyP4IbN5YOV49ejR-iGZ7xUeHq5cJW0gaEbtnAhQmelgqgt-S1Bu9rjbKS6clq95WSpQi-rV4bAH76t_bYTndot8_D9gaLCjwMhhPRIvrJFw/s1600/IMG_1778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi740yxySTUIOpu7yGCa0w4RGTpElzZtO1OdyP4IbN5YOV49ejR-iGZ7xUeHq5cJW0gaEbtnAhQmelgqgt-S1Bu9rjbKS6clq95WSpQi-rV4bAH76t_bYTndot8_D9gaLCjwMhhPRIvrJFw/s1600/IMG_1778.jpg" height="640" width="426" /></a></div>
such a dark and dreary day. cold and icy and snowy. who isn't over this winter thing yet? this weeks tuesdays with dorie baking challenge was buttermilk scones. they were the perfect treat to pair with a steaming hot cup of tea on such a cold and damp day. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWhEnKKMTKB8-a-bajM68m_AtrSUXJXuKQeTnam2YVIOFIMs7nZHBXqcDa0p4MJxwQyQXRWyhPXr8WQ4fQf1MoazQWMxZABl9VsFbpt4KWq0d3TNNMS-8L0IDAQ82o0x1Rog2pmHBdQMk/s1600/IMG_1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWhEnKKMTKB8-a-bajM68m_AtrSUXJXuKQeTnam2YVIOFIMs7nZHBXqcDa0p4MJxwQyQXRWyhPXr8WQ4fQf1MoazQWMxZABl9VsFbpt4KWq0d3TNNMS-8L0IDAQ82o0x1Rog2pmHBdQMk/s1600/IMG_1722.JPG" height="426" width="640" /></a></div>
scones recipes call for cold butter to be cut into the dry ingredients. this recipe was no exception. to get the job done, i used my vintage piano wire dough cutter. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfudWFVyZ_Q3tDhTElMxqRhctb_M5sjVQmjBcggGB_vvdMwcHG7fpobTeQj1L2HLdGsHqrEtYMIdeknyJGNuyFpmnRFHJ-JuC9Ox5beZKI0PtsPD-6tj-WCh32NjRol-X2EDjU_eFO8G-y/s1600/IMG_1725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfudWFVyZ_Q3tDhTElMxqRhctb_M5sjVQmjBcggGB_vvdMwcHG7fpobTeQj1L2HLdGsHqrEtYMIdeknyJGNuyFpmnRFHJ-JuC9Ox5beZKI0PtsPD-6tj-WCh32NjRol-X2EDjU_eFO8G-y/s1600/IMG_1725.JPG" height="426" width="640" /></a></div>
the recipe instructs you to cut the butter into the dry mix until it resembles coarse meal. i left some small lumps of butter because that will add to the flaky texture i prefer in a scone or biscuit. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVneR_6i1eKgr3QEza7f8sPn68Nn2ebCV4cqojk5h_YFfHpYhaagW889O0qC4xJj5LgNa_3bB4ruJDcDZVtocDqglMO4YjS2NCnBW4XcdlXOeCpZks6wZb1dXqrE0Hs6OCS9LAoLJugfM/s1600/IMG_1728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVneR_6i1eKgr3QEza7f8sPn68Nn2ebCV4cqojk5h_YFfHpYhaagW889O0qC4xJj5LgNa_3bB4ruJDcDZVtocDqglMO4YjS2NCnBW4XcdlXOeCpZks6wZb1dXqrE0Hs6OCS9LAoLJugfM/s1600/IMG_1728.JPG" height="426" width="640" /></a></div>
<br />
after the butter is cut in, buttermilk is added and the dough is kneaded about a dozen times. in my opinion, the kneading is not necessary. mix it up and pat it out. game over. the recipe gave us two options; classic wedges or filled, rolled up and sliced. since i have made more wedge shaped scones than i could ever count, i opted to make the rolled scones. the dough was patted out into a 12" x 4" rectangle that was about a half inch thick. first, a brush of melted butter, then a sprinkle of sugar before topping the dough with some candied lemon peel and candied citron that were left over from holiday baking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjucZknJGNPoPCP_m6lbWS_laify3DN0x5NCvo-xdlN4x5IypzieSeYjkBHtiXgAXGTQkCJKirWyf-GH9AU8Q8ujwiS820Mtf_lBuUOtbYAhVpi9_MGiiuZuBrtljtbyCvzaVjljBwvraa/s1600/IMG_1733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjucZknJGNPoPCP_m6lbWS_laify3DN0x5NCvo-xdlN4x5IypzieSeYjkBHtiXgAXGTQkCJKirWyf-GH9AU8Q8ujwiS820Mtf_lBuUOtbYAhVpi9_MGiiuZuBrtljtbyCvzaVjljBwvraa/s1600/IMG_1733.JPG" height="426" width="640" /></a></div>
there wasn't much to work with as far as rolling up the dough. i didn't get much of a spiral and they looked more like a donut with a clump of dried fruit in the middle. with a final brush of melted butter and sprinkle of sanding sugar over the top of each spiral, they were ready to be baked.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Py3Y9NHl0TTLOzycf78BoHhfoYEB8jw1n_ZWbB5Gqpey2xqkFxHph2MgrqGaGQYwEwaWODJ5g1bnugNkXzy9j6FPOKro7QACrr9dq68QjbnSrQme-evfpbCKbl4hfb39vpv9tiOdZ3p_/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Py3Y9NHl0TTLOzycf78BoHhfoYEB8jw1n_ZWbB5Gqpey2xqkFxHph2MgrqGaGQYwEwaWODJ5g1bnugNkXzy9j6FPOKro7QACrr9dq68QjbnSrQme-evfpbCKbl4hfb39vpv9tiOdZ3p_/s1600/IMG_1736.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
a close up view of the spiral.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwvIzyNfSrgHliHEipN5U1mud0pWN_jpNkSRh05QLLXO3zu217NW3UWFLOsfS0oumWemULveXJTQlE1y8h_pfCyoufhZMqifOxAuzEqBf8wETsHoAqQeS0gKldqmvXqb8y8dZ9hl-4_aG/s1600/IMG_1740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwvIzyNfSrgHliHEipN5U1mud0pWN_jpNkSRh05QLLXO3zu217NW3UWFLOsfS0oumWemULveXJTQlE1y8h_pfCyoufhZMqifOxAuzEqBf8wETsHoAqQeS0gKldqmvXqb8y8dZ9hl-4_aG/s1600/IMG_1740.JPG" height="426" width="640" /></a></div>
my work table. i love being able to work with dough on the tabletop. it is next to a large window and i get lots of natural light on my workspace. the bench knife is one of my favorite tools. it is one of those tools that once you have one, you cannot go without it. first i used it to cut the butter up into little cubes. then i used it to slice the spirals. finally, a quick scrape across the tabletop removed all of the dough and flour. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuv2k3vndOYt7vbMOlWNW0lwMuK4lv4X_0kgcY83jjtF3PvQ16pQbKcBzYPKkgLlxpOl1FmUHBDJzukj0VlIfq5FFn7TAJnCxN365jBlOjoRVxwqF0CFUXOolDwrT18cb1-5QV7dtsSbG/s1600/IMG_1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuv2k3vndOYt7vbMOlWNW0lwMuK4lv4X_0kgcY83jjtF3PvQ16pQbKcBzYPKkgLlxpOl1FmUHBDJzukj0VlIfq5FFn7TAJnCxN365jBlOjoRVxwqF0CFUXOolDwrT18cb1-5QV7dtsSbG/s1600/IMG_1741.JPG" height="426" width="640" /></a></div>
the rolls took several minutes longer than the 10-12 minutes that the recipe called for. in my oven, it was more like 15-16 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5xvjGsxk6FUYn7NPMlC9EQsnqsdI6UlGnuuWF3-L4dP_RXkB_JNLojQi7N-DWn-lIawZ2aYItxa_IDS3PBoZS2Gd2NrD5c0cIWMvDLWmTmMD5HGxdNvMiCfhpwHY6xILW0aOMfbSwNtj/s1600/IMG_1745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5xvjGsxk6FUYn7NPMlC9EQsnqsdI6UlGnuuWF3-L4dP_RXkB_JNLojQi7N-DWn-lIawZ2aYItxa_IDS3PBoZS2Gd2NrD5c0cIWMvDLWmTmMD5HGxdNvMiCfhpwHY6xILW0aOMfbSwNtj/s1600/IMG_1745.JPG" height="426" width="640" /></a></div>
a quick and easy treat to make, scones are always a favorite of mine. however, i was not impressed with this recipe. it was not buttery enough for me-the recipe could have used a couple more tablespoons of cold butter cut into the dough. it also could have used a little more buttermilk-i only used the amount called for since i had no experience with the recipe, i did not want to add too much. then, there was the kneading which was totally unnecessary. next time, i will stick to my own recipe but i may try the spiral slices again. <br />
<br />
to see the recipe, visit <a href="http://www.alacartetv.com/baking/recipes/buttermilk_scones.htm">this site</a>. but as a cookbook author, i ask that you consider buying the book, baking with julia. it is a wonderful book to add to your cookbook collection! to see what the other tuesdays with dorie bakers came up with, visit <a href="http://tuesdayswithdorie.wordpress.com/">the website</a>.jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com16tag:blogger.com,1999:blog-5244747199636085016.post-85310096491469001452014-03-01T08:10:00.000-06:002014-03-03T09:34:58.796-06:00cherry frangipan coffee cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX6Zg7m71FItK0hGErsvCinEwlB-2NtcKJZbTMQUood97Ij1q5uMfpIl_U3w7P3VYmj9wZyRGiy6j6JrV7oXrQcmlCtHHTj8rcRxl7R8GB2G_THXow0esi95LbtlvGrAYg3sLDmwVmj6k/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX6Zg7m71FItK0hGErsvCinEwlB-2NtcKJZbTMQUood97Ij1q5uMfpIl_U3w7P3VYmj9wZyRGiy6j6JrV7oXrQcmlCtHHTj8rcRxl7R8GB2G_THXow0esi95LbtlvGrAYg3sLDmwVmj6k/s1600/IMG_1430.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
cakes are wonderful. so many flavors to try. almost as many shapes to bake them in. honestly, there is something really special about a tube pan. whether it is baked in the standard angel food pan or a fancy bundt pan, does not matter, either type will work and all of them add a little extra magic to the cake.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
bundts and tubes make great cakes for parties, picnics and potlucks. they generally do not need much frosting and slice well. for me, the cakes are the perfect gift to take out to the garden to thank my fellow garden volunteers for helping tend to the beds. they are also a great choice to take to the class each week to share with the interns since slices can be nibbled without the need for a plate or fork. the biggest challenge i face is choosing a flavor each week, sometimes twice in a week. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
this week, i chose to pair almond paste and tart cherries. my favorite coffee cake recipe is so versatile that adding almond paste is a great way to make the same cake seem different. this cake recipe uses the same base recipe as the <a href="http://downhomedesserts.blogspot.com/2014/02/cranberry-orange-coffee-cake-winter.html">cranberry-orange coffee cake</a> i posted several weeks ago. almond paste is easy to find, it is sold in the baking section of the supermarket, usually near the pie and pastry fillings. the little cans have 8 ounces of almond paste in them and while it seems like a small amount, a little goes a long way in terms of flavor. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8dYiq6CH3CHnQP1Q34MyxI8RUx6aJ0Azgyp3d1gm94_CMAO3UafxKq3qnvnZ8Nf40rxgCOIhMQHFXsNwXUBXC7kZQVTzCHmUj-GIswdYGtul_fPQ6CqcFVSQfiCvrCAJWsh3fXCG01sz/s1600/IMG_1380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8dYiq6CH3CHnQP1Q34MyxI8RUx6aJ0Azgyp3d1gm94_CMAO3UafxKq3qnvnZ8Nf40rxgCOIhMQHFXsNwXUBXC7kZQVTzCHmUj-GIswdYGtul_fPQ6CqcFVSQfiCvrCAJWsh3fXCG01sz/s1600/IMG_1380.jpg" height="640" width="426" /></a></div>
when i open a can, i always cut it into four equal pieces and since i generally use just two ounces at a time for a coffee cake, i wrap each piece and store them in a container in the freezer. then when i need some, i simply pull it from the freezer, cut it into cubes and let it thaw out and soften before adding to the batter. to use in the recipe, i generally replace about 1/4-1/3 of the butter with almond paste. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6svYAOBwvX0i3NihzCSniYy26b-x6RwoYrQ8f5TWzXNLDiI6j___sUjplIAel4BnMw9-k5DBfC53dze6sXUKF25unKkTCdDtI0MbBtkax4B1YJho0Xo_vhV3v27QJdVAiQ4HGsmDzCAA/s1600/IMG_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6svYAOBwvX0i3NihzCSniYy26b-x6RwoYrQ8f5TWzXNLDiI6j___sUjplIAel4BnMw9-k5DBfC53dze6sXUKF25unKkTCdDtI0MbBtkax4B1YJho0Xo_vhV3v27QJdVAiQ4HGsmDzCAA/s1600/IMG_1381.JPG" height="426" width="640" /></a></div>
another thing i love about tubes and bundts, you can hide a filling in them without having to worry about the cake collapsing from the weight! for this recipe, i used some really well drained tart red cherries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmmt8FawoeVOMzsFLQbLRvl7tpEO_CkUMceNyVRnwq-wTbhrJGScT7tTtDfHL6HSgQy01r__ma1c3JWoSznj4Hv9pnAu27hMheNmxDn2xG2CadxOxwuhoolfcrZ2bu2zP0TMZfQTjkXB-/s1600/IMG_1383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmmt8FawoeVOMzsFLQbLRvl7tpEO_CkUMceNyVRnwq-wTbhrJGScT7tTtDfHL6HSgQy01r__ma1c3JWoSznj4Hv9pnAu27hMheNmxDn2xG2CadxOxwuhoolfcrZ2bu2zP0TMZfQTjkXB-/s1600/IMG_1383.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
ssshhh...the filling is a secret!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoWMzTqacapCkzFwL7LBXzWRBPSBJskV2ypD7LVZdYfA2r-YURUGdGkzz6ilJhcmPNYoClvgvq7j69sy7VhULj_1IRnCtxLdVVd2KImVhEU0HAVBtUtBLY5e0Q-pNENNSzX0ctlChNtrL/s1600/IMG_1384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoWMzTqacapCkzFwL7LBXzWRBPSBJskV2ypD7LVZdYfA2r-YURUGdGkzz6ilJhcmPNYoClvgvq7j69sy7VhULj_1IRnCtxLdVVd2KImVhEU0HAVBtUtBLY5e0Q-pNENNSzX0ctlChNtrL/s1600/IMG_1384.JPG" height="426" width="640" /></a></div>
and if the cake wasn't already enough, i went and added crumb topping. actually, it could be that the cake was the vehicle for the crumb topping, just sayin...i love crumb topping!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz_KcKIFmo6T050gA5J1arV3Chs6kZj4EG_n556KWFQ9U5YyzLOOxaQmFA13OUUKSPgQ3N3_qJSDRcJnsLH2dVD0-5ISga9jVR3DNEtp2GGzpXqX3_FWJZ782nh5y0Olt1Is7q7SnaEBo/s1600/IMG_1389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz_KcKIFmo6T050gA5J1arV3Chs6kZj4EG_n556KWFQ9U5YyzLOOxaQmFA13OUUKSPgQ3N3_qJSDRcJnsLH2dVD0-5ISga9jVR3DNEtp2GGzpXqX3_FWJZ782nh5y0Olt1Is7q7SnaEBo/s1600/IMG_1389.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
beautifully baked-nothing else needed</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94tjWXweoFkNoqo67RE0f0yy-7W4ETveBq4ctJslCaNBQXn7oelr8FI03MAw_566KszmwXDsMj1NmHRJQV1kBBHBtpCR8xBi1PfwpdVu4m5CgCv4EXbrWRC0ljrYi33F8oxCdrDf7mP-a/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94tjWXweoFkNoqo67RE0f0yy-7W4ETveBq4ctJslCaNBQXn7oelr8FI03MAw_566KszmwXDsMj1NmHRJQV1kBBHBtpCR8xBi1PfwpdVu4m5CgCv4EXbrWRC0ljrYi33F8oxCdrDf7mP-a/s1600/IMG_1398.JPG" height="426" width="640" /></a></div>
however, i just couldn't help myself. it seemed like such a waste to pour the cherry juice down the drain. quickly, i stirred the cherry juice into some powdered sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqqhyphenhypheneZtQI74Gs2gE_syDZU3m9LImutt2EPnbvIG8lIi_SjxdpjeSdE3d0Kw8anrzn2HibRhQkYtjxpRaOe83WXhVo2fOQOdBW2mDnCddo3Bxcoigbz5ddqQ3e0wCWSwICPUX1xd-l3im/s1600/IMG_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqqhyphenhypheneZtQI74Gs2gE_syDZU3m9LImutt2EPnbvIG8lIi_SjxdpjeSdE3d0Kw8anrzn2HibRhQkYtjxpRaOe83WXhVo2fOQOdBW2mDnCddo3Bxcoigbz5ddqQ3e0wCWSwICPUX1xd-l3im/s1600/IMG_1401.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
<div style="text-align: left;">
pink glaze for the top of the cake, add enough juice to make a slightly thin glaze that drips slowly from the spoon rather than running off quickly-a thicker glaze will stay on the cake better than a runny one.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQnQq2rH8__lHR7Cj-m1OSvDT7vId8bAEKBDwiKJ1CLMMFdWN3VOIhA7sskjgDs_oIW1jHt6_jxGOBo3br0I3WgYR-Nj34oPVyO1eqvu1vuyluH8ws9JhrOdW6w9ybKzjy7vr8EcyS2ZR/s1600/IMG_1412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQnQq2rH8__lHR7Cj-m1OSvDT7vId8bAEKBDwiKJ1CLMMFdWN3VOIhA7sskjgDs_oIW1jHt6_jxGOBo3br0I3WgYR-Nj34oPVyO1eqvu1vuyluH8ws9JhrOdW6w9ybKzjy7vr8EcyS2ZR/s1600/IMG_1412.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
now that's a coffee cake! careful little drizzles prevented it from getting soggy and saturated with glaze.</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>cherry-frangipan coffee cake</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xe04kvdRZf2GD2zu9KiVANCfblSf3YAtbfPxUy3SIAeXpm9tagLpiihBPM9LcC6_0-xrnKLMQDFycbg2UiPXeeWQv0rFZ5OCLlPV7hNVO3dK9UGcvBhKeYFXwNs4JK1XEGgOJOCwa4Uf/s1600/IMG_1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xe04kvdRZf2GD2zu9KiVANCfblSf3YAtbfPxUy3SIAeXpm9tagLpiihBPM9LcC6_0-xrnKLMQDFycbg2UiPXeeWQv0rFZ5OCLlPV7hNVO3dK9UGcvBhKeYFXwNs4JK1XEGgOJOCwa4Uf/s1600/IMG_1421.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
1 (10") tube or bundt cake</div>
<div style="text-align: center;">
serves about 16</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<div>
<b><u>crumb topping</u></b></div>
<div>
1/2 cup unbleached all purpose flour</div>
<div>
1/2 cup rolled oats</div>
<div>
1/3 cup dark brown sugar</div>
<div>
1/2 teaspoon ground cinnamon</div>
<div>
1/8 teaspoon baking soda</div>
<br />
<div>
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
4 tablespoons unsalted butter, cold and cut into small cubes</div>
</div>
<br />
<b><u>cake</u></b><br />
4 ounces unsalted butter, softened<br />
2 ounces almond paste<br />
2 cups granulated sugar<br />
1/2 teaspoon salt<br />
3 eggs<br />
3 cups all purpose flour<br />
1 tablespoon baking powder<br />
3/4 cup buttermilk<br />
1 (14.5 oz) can tart red cherries, drained well, juice reserved<br />
1 cup powdered sugar<br />
<br />
to make the crumb topping, place the flour, oats, brown sugar, cinnamon and baking soda into the bowl of a food processor. pulse a few times to combine. sprinkle the butter cubes over the top of the mixture and pulse to cut it together. continue to process the mixture until it begins to clump. dump the mixture out of the bowl and set it aside.<br />
<br />
preheat the oven to 350. grease and flour the tube pan and set it aside. to make the batter, place the butter, almond paste, sugar, and salt into the processor bowl and process until smooth. with the motor running, add the eggs, one at a time and process until mixed. scrape the bowl and pulse a few times to be sure it is combined. dump the batter into a large mixing bowl; the rest of the recipe is combined by hand with a rubber spatula or a large wooden spoon.<br />
<br />
place the flour and baking powder into a sifter or a mesh strainer and sift it over the batter. fold the mixture a few times, sprinkle the buttermilk over the batter and fold it together. carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level. arrange the drained cherries over the batter in the pan and top them with the remaining batter. sprinkle the crumb topping evenly over the cake and bake until a pick inserted comes out clean, about 1 hour. cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack.<br />
<br />
to make the glaze, sift the powdered sugar into a bowl. while stirring, add enough of the reserved cherry juice to make a slightly thin glaze that pours off a spoon slowly. drizzle small amounts of the glaze over the cake on the rack-how much you use is up to you, i used the entire amount for this cake.<br />
<br />
the cake is best cut when completely cool. to store, keep it covered in a cake container at room temperature up to 2 days. to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing. thaw the slices, still wrapped in plastic, at room temperature.</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtCj095o5rHWpi1zvdLbUKExsddUkZo7ajTXN83esL-PQV3HHj944uLIk7GOHGIVoZbZawLnrueIlFrk6EdbemHuCiWO9TgDt3hDcuQBIIZ_tO-RyXN7D_OUANjzPNQB959r4JckRZcsN/s1600/IMG_1415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtCj095o5rHWpi1zvdLbUKExsddUkZo7ajTXN83esL-PQV3HHj944uLIk7GOHGIVoZbZawLnrueIlFrk6EdbemHuCiWO9TgDt3hDcuQBIIZ_tO-RyXN7D_OUANjzPNQB959r4JckRZcsN/s1600/IMG_1415.jpg" height="640" width="426" /></a></div>
<br />jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com2tag:blogger.com,1999:blog-5244747199636085016.post-91708677019036817492014-02-27T15:44:00.000-06:002014-02-27T15:44:03.416-06:00bulgur wheat bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxNmSZcylkJ5B5H3PflrbAV4viSoNPBpziWoLyXfp21wAxuXQx0Fid16xXGVLvEq45pxEwCYPmPpRNT6ED-zEBUo-B4dvRHmmNpQJ5lzloIH-uqWAttQvwm5L1LC3h-4wVcpBT0z7vNf2/s1600/IMG_1272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxNmSZcylkJ5B5H3PflrbAV4viSoNPBpziWoLyXfp21wAxuXQx0Fid16xXGVLvEq45pxEwCYPmPpRNT6ED-zEBUo-B4dvRHmmNpQJ5lzloIH-uqWAttQvwm5L1LC3h-4wVcpBT0z7vNf2/s1600/IMG_1272.JPG" height="426" width="640" /></a></div>
let me start out by saying that bulgur is not cracked wheat. same grain but two completely different products. bulgur is a partially cooked whole grain wheat that is cut to various sizes while cracked wheat is simply that, uncooked, whole wheat grains that are cracked into pieces. they are also not necessarily interchangeable in recipes. something i learned the hard way recently!<br />
<br />
every now and then, i get a wild hair and try to make something with a <a href="http://www.girlversusdough.com/2013/09/23/cracked-wheat-bread/">recipe i found on pinterest</a>. yes, a crap shoot has better odds but sometimes, you just gotta live life on the edge and this is about as risky as i like it. a recipe for cracked wheat bread popped up in my feed and i thought, well why not try it out? no cracked wheat in the pantry but there is plenty of bulgur, what is the worst thing that could happen???<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0fitUjmI-ytvuy8uMXai11MVwYry3kWDikoTgoE6hoRU7IHKyQtDILIRhGeFKPNb2uYfHQoaS-Q6xD7SMV-0p7mZjacaKll1zjQRhUbOPxdhxg8UfHFTH2Lbw7qo3yGqboj548B5mCN2/s1600/IMG_1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0fitUjmI-ytvuy8uMXai11MVwYry3kWDikoTgoE6hoRU7IHKyQtDILIRhGeFKPNb2uYfHQoaS-Q6xD7SMV-0p7mZjacaKll1zjQRhUbOPxdhxg8UfHFTH2Lbw7qo3yGqboj548B5mCN2/s1600/IMG_1276.JPG" height="426" width="640" /></a></div>
for starters, the bulgur soaked up the water like a sponge! if i were to ever make this again, i would definitely add at least an extra half cup of water to the dough along with the cooked bulgur. because i did not do that, i used only half of the flour that the recipe called for and the resulting loaf was a little smaller and a little denser than it should have been.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0xukbIg6alDigyTat30e5Anq171Ng5FEpkL9WkMd3kXW4rQ9Q-cr9jBWrCRiQgc873c-Vcn0lAOvaWk6qC19AOis44JDjm9NlrZv-BSDHkhlSMG-587uT7ebzEM5q18H9PgKBlU6O5lL/s1600/IMG_1289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0xukbIg6alDigyTat30e5Anq171Ng5FEpkL9WkMd3kXW4rQ9Q-cr9jBWrCRiQgc873c-Vcn0lAOvaWk6qC19AOis44JDjm9NlrZv-BSDHkhlSMG-587uT7ebzEM5q18H9PgKBlU6O5lL/s1600/IMG_1289.jpg" height="640" width="425" /></a></div>
<div style="text-align: center;">
the dough rose quickly.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnSxW130Aev26b1UHz-_gV0eVKiSz2GDIY3TIaUfzcTCpxw0E5UjrV9loweLu8L5oADsVhiFvunRZvGyg_XcX-8j9VlypfvifcQKbCsc7ajd8nI3WvhF7RrrZY3ufCtWMS2VRBQdyKfFs/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnSxW130Aev26b1UHz-_gV0eVKiSz2GDIY3TIaUfzcTCpxw0E5UjrV9loweLu8L5oADsVhiFvunRZvGyg_XcX-8j9VlypfvifcQKbCsc7ajd8nI3WvhF7RrrZY3ufCtWMS2VRBQdyKfFs/s1600/IMG_1294.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
it was easy to work with-it shaped nicely.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunrHu5PZtG_QwFD_tQJElOElty7EcM0Pm1ETHNNUclnCux2Mbq_-o1yabApCp7Kqdvk23Nzlc0F5uqm2fHsbOAxv6as59T4L-FhgczAMHbH8BSv_UslHj_FkxEdofHx5wkxA42D5eZT32/s1600/IMG_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunrHu5PZtG_QwFD_tQJElOElty7EcM0Pm1ETHNNUclnCux2Mbq_-o1yabApCp7Kqdvk23Nzlc0F5uqm2fHsbOAxv6as59T4L-FhgczAMHbH8BSv_UslHj_FkxEdofHx5wkxA42D5eZT32/s1600/IMG_1299.JPG" height="426" width="640" /></a></div>
<div style="text-align: left;">
ready to rise. before baking, i gave it a coat of egg white wash and a generous sprinkle of sesame seeds. a nice deep slash to the center was the final touch before baking.</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnH7qf98i5cVfaQ4FAvL86B2j_RgGX1iEWUShP333EIsk5IHhCGrN7alRsaPzS-MrYg0wtXR1BIvWRbksPmeVqEvcNUoRNAhQMeFazARFwCwWYcuWB_65nv-JPin4OzpH4rly7lwpkcB7X/s1600/IMG_1322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnH7qf98i5cVfaQ4FAvL86B2j_RgGX1iEWUShP333EIsk5IHhCGrN7alRsaPzS-MrYg0wtXR1BIvWRbksPmeVqEvcNUoRNAhQMeFazARFwCwWYcuWB_65nv-JPin4OzpH4rly7lwpkcB7X/s1600/IMG_1322.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
out of the oven and ready for a close up view</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ7ufSqBvYAi58WUmrTvEZxeRJcseshh33MrwprUFnz9nvZxnTPYuGb07Lql8o5-GDycDKXadjsq5U5awGTBO3kPy_Yb3iSPtZ0WbilYUWgbmDdWWSNbCh4p20FkMtzAb478p6Lp7GmhJ/s1600/IMG_1331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ7ufSqBvYAi58WUmrTvEZxeRJcseshh33MrwprUFnz9nvZxnTPYuGb07Lql8o5-GDycDKXadjsq5U5awGTBO3kPy_Yb3iSPtZ0WbilYUWgbmDdWWSNbCh4p20FkMtzAb478p6Lp7GmhJ/s1600/IMG_1331.jpg" height="640" width="426" /></a></div>
the bread was a little denser due to the reduced amount of moisture but that did not matter much. it made lovely toast and really tasty grilled cheese sandwiches!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOD3cUZUu2DLuEM-USIRT6gOnKtQq3rdsr80l9Kikv39cH2veIA-6AfuK0DRQH7Nx5w-HCPHU_zOo21qNq9CyvfXoY-sNSt4xQWDLi_pKpO-UKYln5vnA2fPUXHFZHAB0W9roNCpigSFQ/s1600/IMG_1348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOD3cUZUu2DLuEM-USIRT6gOnKtQq3rdsr80l9Kikv39cH2veIA-6AfuK0DRQH7Nx5w-HCPHU_zOo21qNq9CyvfXoY-sNSt4xQWDLi_pKpO-UKYln5vnA2fPUXHFZHAB0W9roNCpigSFQ/s1600/IMG_1348.JPG" height="426" width="640" /></a></div>
nothing quite like a slice of fresh baked bread with a slathering of butter and a sprinkle of salt. <br />
<br />
to see the recipe, head over to the blog, <a href="http://www.girlversusdough.com/2013/09/23/cracked-wheat-bread/">girl versus dough</a> and bake up a loaf. remember, if you do not have cracked wheat, you can use bulgur but you will need only half of the flour called for in the recipe or you can add additional water, about 1/2 a cup to the dough and add flour as needed. jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com1tag:blogger.com,1999:blog-5244747199636085016.post-43366296797280827832014-02-18T00:01:00.000-06:002014-02-18T00:01:00.620-06:00chocolate-mascarpone cheesecake; a tuesdays with dorie post<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6Wfa-0is6UW-o6oi4A0eHpiP2gibZHyqzN8Jc0FDIPl1afN5Br08JkZ3d_DnYaJ3rNOzp5ykud7wPB2o9P0_fRskr7nXIfesZJKEkN7qSPUStQqkIzL5EpoUx3k_Ly_bpubu7rtbuWlW/s1600/IMG_0832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6Wfa-0is6UW-o6oi4A0eHpiP2gibZHyqzN8Jc0FDIPl1afN5Br08JkZ3d_DnYaJ3rNOzp5ykud7wPB2o9P0_fRskr7nXIfesZJKEkN7qSPUStQqkIzL5EpoUx3k_Ly_bpubu7rtbuWlW/s1600/IMG_0832.JPG" height="425" width="640" /></a></div>
nothing says valentine's day more than chocolate so the timing perfect was perfect for the tuesdays with dorie bakers to mix up a chocolate-mascarpone cheesecake. my only wish was that i would actually enjoy it. sadly, i am one of those people that just does not like the combination of chocolate and cream cheese and this cheesecake did little for me. to compound matters, my husband has to limit his intake of dairy products because despite how much he loves them, they do not like him much at all! the good news, we were attending a white elephant/pot luck lunch and this was the perfect treat to bring along to share. <br />
<br />
to make the cakes so that serving them at a potluck would be easy, i filled muffin tins with a crumb crust and baked little individual cakes. the recipe called for using cookie crumbs to coat the bottom of cake after it is baked and turned out of the pan. this idea sounded a little wacky to me, actually it sounded like a lot of work that just wasn't necessary. but this is the sort of thing you will encounter every time you bake a cheesecake in a water bath while using a springform pan or one of those specialty cheesecake pans with a removable bottom. a very long time ago, i abandoned this method because water baths are a pain in the...well, you know what i mean. <br />
<br />
on more than one occasion, i have listed my fool proof hints for baking a perfect cheesecake and you can read some of them <a href="http://downhomedesserts.blogspot.com/2013/04/raspberry-swirl-cheesecake.html">here</a> or read the <a href="http://www.examiner.com/article/bake-a-perfect-cheesecake">entire article here</a>-i apologize in advance for the commercial. but if you read them, they will help you reach cheesecake nirvana. one of my rules for cheesecakes is to bypass the graham cracker crumbs. they are an awful addition to a cake that you have just invested a bit money on-chocolate and cheesecake are not necessarily cheap. my preference is to use my own cookie crumbs made from my biscotti recipe. by mixing up a batch of my own cookies, i can flavor them how ever i see fit and i can tailor the crust to the cake. biscotti crumbs also keep well in the closet. if you are not inclined to mix up a batch, buy some that have not been dipped in chocolate so that they are not oily after you grind them up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFI4j8dnn0tBsr8Jeq9BUORzqzCrYJMCW_ZjBpbjnqb3hJsJgyJ-4ohkaVpZsLFWpXuNNM5BXgvvzxcgyjLZImF-kh0nlR8BbBxe5Ek5qlEdEpwwsYPaTZ0eeNTrWuXBHdwGI0UtQQ3XO/s1600/IMG_0833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFI4j8dnn0tBsr8Jeq9BUORzqzCrYJMCW_ZjBpbjnqb3hJsJgyJ-4ohkaVpZsLFWpXuNNM5BXgvvzxcgyjLZImF-kh0nlR8BbBxe5Ek5qlEdEpwwsYPaTZ0eeNTrWuXBHdwGI0UtQQ3XO/s1600/IMG_0833.JPG" height="426" width="640" /></a></div>
air is the enemy. it is so easy to over mix a cheesecake batter and if you incorporate a lot of unneeded air, your cake will souffle and could crack. it will also sink as it chills and it can kill the texture. to prevent this, your food processor is your best friend. it will do a much better job of incorporating the ingredients, especially the chocolate without aerating the custard. no, i am not mistaken, cheesecake is a custard that is treated like a cake. think about it for a moment; large quantities of cream cheese mixed with sugar, eggs, more dairy products and chocolate with a tiny bit of flour make it more like a baked custard. if you approach the recipe with this attitude, and treat it like you would a baked custard, it is suddenly so much easier to understand and succeed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41UqY3PRpALImo_KoqrImmkaXzA2PBgyKEi5PyTp6bVr_8-NFlHOVvrAqJhmH7nwLXHkn8j0KvdjqLWNqdCr9inN0IyU1UttQ37pah5cjoRRpYWQOVsVY3tYh3RJuR7w9mJ9EKYOv0QRE/s1600/IMG_0837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41UqY3PRpALImo_KoqrImmkaXzA2PBgyKEi5PyTp6bVr_8-NFlHOVvrAqJhmH7nwLXHkn8j0KvdjqLWNqdCr9inN0IyU1UttQ37pah5cjoRRpYWQOVsVY3tYh3RJuR7w9mJ9EKYOv0QRE/s1600/IMG_0837.JPG" height="426" width="640" /></a></div>
to fill the cups, i used a portion scoop, a #20 scoop which usually has a yellow handle. the recipe made 18 muffin sized cakes and a 4" cake that my husband thoroughly enjoyed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxZ6maEcInzF4oKHwwrEMIDqltMdfSFyh54VcVY_74LplwtnCgVH9k_f9AKQOBvLkBykHAVezbbYIEMk2lXOwrWGKoHMKfNR6OhGAuiuEmajJuEdaG5HoMnHwfirga4VIO7tWXljkvWXd/s1600/IMG_0848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxZ6maEcInzF4oKHwwrEMIDqltMdfSFyh54VcVY_74LplwtnCgVH9k_f9AKQOBvLkBykHAVezbbYIEMk2lXOwrWGKoHMKfNR6OhGAuiuEmajJuEdaG5HoMnHwfirga4VIO7tWXljkvWXd/s1600/IMG_0848.JPG" height="426" width="640" /></a></div>
for standard size muffins, they did not take much time in the oven, maybe 20 minutes. i hate to say this but i didn't really time them, i just watched them like a hawk and when i saw the tops getting a little "dry and blistery" across the top and a little puffy, i pulled them out of the oven. they cooled just as quickly and i popped them out of the pans. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qFvJwcnV7tEaZjR2zklVcmPouWRxylPSX63m0B4wDMBT3ZKnUxR3r3l_kiy3m-k6NF0VItOPZQ0wA3sTkCAn-SENlVRzCC5fis0qWQgB41k2RdH70CjuGlD9dBPxl1x3W2jdH5kEiZ8h/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qFvJwcnV7tEaZjR2zklVcmPouWRxylPSX63m0B4wDMBT3ZKnUxR3r3l_kiy3m-k6NF0VItOPZQ0wA3sTkCAn-SENlVRzCC5fis0qWQgB41k2RdH70CjuGlD9dBPxl1x3W2jdH5kEiZ8h/s1600/IMG_0872.JPG" height="426" width="640" /></a></div>
because a cheesecake by itself almost seems criminal, i cooked up a batch of cherry topping to go with it. this is the little 4" cake that my husband and i shared. well, i tasted it, he ate the rest. to be honest, i did not get any flavor from the mascarpone-the chocolate completely overpowered it. if i were to use the recipe again, which is not likely, i would omit the mascarpone and use more sour cream; it would give more flavor and cost a lot less. the texture of the cake was simply too dense for me, i like my cheesecake to be more on the creamy side. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-7dGGdHygzehA2MjeWf5XECKnVqfKvrpJ36P1fH32oQO9NoTarOUyOT_Jd6gJi3I6ANzLui8_e6mq9m63lj97n1xKPPS4AO1HqnDSUDnTHGj8tocwWd2tauPkTI0Hgs_cu670lnjRHkw/s1600/IMG_0879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-7dGGdHygzehA2MjeWf5XECKnVqfKvrpJ36P1fH32oQO9NoTarOUyOT_Jd6gJi3I6ANzLui8_e6mq9m63lj97n1xKPPS4AO1HqnDSUDnTHGj8tocwWd2tauPkTI0Hgs_cu670lnjRHkw/s1600/IMG_0879.jpg" height="640" width="426" /></a></div>
with a generous helping of cherries and syrup, the cake was pretty good, but if i had my choice, it would not have had any chocolate in it! however, my husband disagreed, whole heartedly-he enjoyed it with and without the cherry topping.<br />
<br />
to see what the other bakers came up with, be sure to visit the <a href="http://tuesdayswithdorie.wordpress.com/">tuesdays with dorie page</a>. jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com8tag:blogger.com,1999:blog-5244747199636085016.post-7902175750891029632014-02-11T00:01:00.000-06:002014-02-11T00:01:00.391-06:00onion bialys; a tuesdays with dorie post<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF7Wu5Dh7dEqlABirRuQo8fj9YYskZFm31-nzb9ZYUfPZZQVBjU53FPwldRc-4sc6klFbErSVkUnYM_vLOs2ojokGbr6aqSTEbofHmqiO-J_cgjNwsCBR0CrEEEIHfPZfFk1QGMpvlrrk/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF7Wu5Dh7dEqlABirRuQo8fj9YYskZFm31-nzb9ZYUfPZZQVBjU53FPwldRc-4sc6klFbErSVkUnYM_vLOs2ojokGbr6aqSTEbofHmqiO-J_cgjNwsCBR0CrEEEIHfPZfFk1QGMpvlrrk/s1600/IMG_1234.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
bialys are one of those things that you either have fond memories of or you have never heard of them. they aren't very common once you get out of the areas lacking large jewish communities. having grown up just outside of manhattan in northern new jersey, i knew what they were, i saw them in places that sold bagels but i never ate them. looking back, i cannot explain why i had never eaten one. perhaps it was that my mother never ate them or purchased them. still, that is a little strange since onion bagels and onion rolls made their way into our kitchen on occasion. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
it wasn't until i met my husband that i became more familiar with them. his fondness for a freshly baked onion bialy made an impression on me; not enough to make me a fellow devotee, but i would at least eat one on occasion. living in nashville, tennessee has made finding a proper, freshly baked bialy nearly impossible. on the rare occasion that he encounters one, he quickly proclaims it "okay, but not a real bialy" and knowing how picky he is, i generally avoid bringing them home. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
recently, he had to travel for work and was gone from home for 10 days. while he loves what he does, he did not particularly like being away for that long. no matter what hotel/motel you stay in, it just isn't the same and he missed being home. baking up a bunch of onion bialys for him seemed like it might make the perfect welcome home gift. it was also a great excuse to turn on the oven on yet another cold and dreary winter day. luckily for me, this recipe was the latest challenge chosen by my fellow tuesdays with dorie bakers as we work our way through the book, baking with julia. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-ZMn0Njgiwj6gNco1H0Xq6pky_PSd_8zVXpTjme5aWdXHjpWVrb753eQ8lC8bgWOM6tWwV9LzM64xRVV-PhGdt_zkP8zJFzDll1Tf2jIreJw2VIebBCNrmnKizDzf8oRhhI-p7eAyItK/s1600/IMG_1165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-ZMn0Njgiwj6gNco1H0Xq6pky_PSd_8zVXpTjme5aWdXHjpWVrb753eQ8lC8bgWOM6tWwV9LzM64xRVV-PhGdt_zkP8zJFzDll1Tf2jIreJw2VIebBCNrmnKizDzf8oRhhI-p7eAyItK/s1600/IMG_1165.jpg" height="640" width="426" /></a></div>
first step was to create a sponge. my husband likes to give me little gifts to use while baking. he gave me this jar of malt syrup and when i saw that the recipe called for malt syrup or sugar, i went with malt. in commercial bakeries, malt syrup is used frequently since it offers flavor as well as the needed sugar to feed the yeast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPjEJUeY0ECieiPBIgxnxCJvcOCROSu7bVVu64E-xBfB4XDtK49qkUmH7QV5AzbRuYvsZezVplN2I0_x13DeKvg7DkRDmVtXrCVyrf-0muJ89lJpG4C6xcUKK8jeKLB1LM5qkdh3ZJDIe/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPjEJUeY0ECieiPBIgxnxCJvcOCROSu7bVVu64E-xBfB4XDtK49qkUmH7QV5AzbRuYvsZezVplN2I0_x13DeKvg7DkRDmVtXrCVyrf-0muJ89lJpG4C6xcUKK8jeKLB1LM5qkdh3ZJDIe/s1600/IMG_1168.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
they wouldn't be onion bialys without freshly sauteed onions. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih715tUj3Ekn_UkH8Pbo4uPTFjOAaae5bq5mPNGGjOBphLmL18BGju_I5thK_yfoi-BsUoJ2EfXHSETrYGpphdukR86ypJwZIKrV5WXzNMa9qKbhN6PlC-_sDdDn3LWm_uy5SiUC1NPUQy/s1600/IMG_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih715tUj3Ekn_UkH8Pbo4uPTFjOAaae5bq5mPNGGjOBphLmL18BGju_I5thK_yfoi-BsUoJ2EfXHSETrYGpphdukR86ypJwZIKrV5WXzNMa9qKbhN6PlC-_sDdDn3LWm_uy5SiUC1NPUQy/s1600/IMG_1175.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
now that we have a gas stove in our kitchen, i look for reasons to cook!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDy6cTdihfL51Ju81yLWHLgKcFUgZtlzqAbCLee6JCKwhRPaXtb93il0lnIYi0tT75e2v8jQPPC2hqIkB60OhRqhyphenhyphenRLdI6M2jhmdNVT6c-2b6yITyLE68u5HcHjYGeI9biBj29xQiAgBqz/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDy6cTdihfL51Ju81yLWHLgKcFUgZtlzqAbCLee6JCKwhRPaXtb93il0lnIYi0tT75e2v8jQPPC2hqIkB60OhRqhyphenhyphenRLdI6M2jhmdNVT6c-2b6yITyLE68u5HcHjYGeI9biBj29xQiAgBqz/s1600/IMG_1177.JPG" height="426" width="640" /></a></div>
the sponge is mixed up and allowed to sit for an hour. it isn't a very long amount of time but it does contribute to the flavor of the finished product by allowing the onion flavor to steep into the dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1y97CAEb0r0zeTyiLghaLUuD6RL_jcGHO6r9NIncaLvbi-xYOBLqa7lDXjy9XwMvyn_eGa5_ghbdXEJQZvyAqqIuRFwqodLppt2qUWJqNEnIIW__FthddGZOi3jjDj_Hkdl2GLfyYBMen/s1600/IMG_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1y97CAEb0r0zeTyiLghaLUuD6RL_jcGHO6r9NIncaLvbi-xYOBLqa7lDXjy9XwMvyn_eGa5_ghbdXEJQZvyAqqIuRFwqodLppt2qUWJqNEnIIW__FthddGZOi3jjDj_Hkdl2GLfyYBMen/s1600/IMG_1182.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
after an hour, it is very bubbly and ready to be added to the dough.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mvirQnexfqNjhwaE4O9M9hKyf04YGvKuXjFTpTUTOL19qBcgie7yvUgrQXxKYp8ZDBWbAuV0AOWvKydoKsOGRlbsReBrTO48FWYJ11hzJt8vu4tMtdxzm07j2M99PdmjgHFneeMhg0Ib/s1600/IMG_1189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mvirQnexfqNjhwaE4O9M9hKyf04YGvKuXjFTpTUTOL19qBcgie7yvUgrQXxKYp8ZDBWbAuV0AOWvKydoKsOGRlbsReBrTO48FWYJ11hzJt8vu4tMtdxzm07j2M99PdmjgHFneeMhg0Ib/s1600/IMG_1189.JPG" height="426" width="640" /></a></div>
the dough is mixed up and kneaded with the mixer-at least mine was. then it sits for a while as it is allowed to double in size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNySaGHNR6rB30Z7729b0QNnVGupmXlBWgvYCXoFcIwsUtGyFbguLaFSczLxeoVw0bB5qHiBYtO2E9bcqgUIshteE-zdjipWlr6yQ5YuCP9mxlOD2YoM6fi-Z6EkuzKWun5Z1XzTlH4PdD/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNySaGHNR6rB30Z7729b0QNnVGupmXlBWgvYCXoFcIwsUtGyFbguLaFSczLxeoVw0bB5qHiBYtO2E9bcqgUIshteE-zdjipWlr6yQ5YuCP9mxlOD2YoM6fi-Z6EkuzKWun5Z1XzTlH4PdD/s1600/IMG_1192.JPG" height="426" width="640" /></a></div>
having made many dinner and sandwich rolls in my time, i could not shape the bialys without first giving them a little twist. after cutting up the dough, i placed a ball of dough in my hand and gently rotated it in a clockwise motion-you can see that my fingers are closed around the dough and touch the table. this gentle twist makes a perfect ball of dough that will give the final bialy a nicer, round shape.<br />
keep in mind that you do not need to go crazy, just a few quick swirls around the table; the longer you do it, the tighter the ball gets and the harder it is to make the final flattened round of dough needed for an authentically shaped bialy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbmpxhI9zDtO-v-wKMj0TqetUQB_bQN5L91bDSwbJ52MTh8gVve-I5JgiKPjUtbanY5Qaozx5VOXuEUqdFRbqRIXlD8Z8Z9VLCemgFUqTa0ezNW7sPZpiAxBEZCaGB5hQO9XNrmsue0F0/s1600/IMG_1193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbmpxhI9zDtO-v-wKMj0TqetUQB_bQN5L91bDSwbJ52MTh8gVve-I5JgiKPjUtbanY5Qaozx5VOXuEUqdFRbqRIXlD8Z8Z9VLCemgFUqTa0ezNW7sPZpiAxBEZCaGB5hQO9XNrmsue0F0/s1600/IMG_1193.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
prick the center multiple times to prevent it from puffing up-a fork works well</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg_MitBaZbWGIgGCeQ_ohk0-XupfXTclYhtBT-363kkw-e3Mn1BVaW2LTKqyZk7K2QJVkGZYHM_MWuC2o33ZUneEv96r8ODC9tDLyst7zuk_Qrnxsu9rEl0av9SzvZAdOskZgtaabPeRQ/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg_MitBaZbWGIgGCeQ_ohk0-XupfXTclYhtBT-363kkw-e3Mn1BVaW2LTKqyZk7K2QJVkGZYHM_MWuC2o33ZUneEv96r8ODC9tDLyst7zuk_Qrnxsu9rEl0av9SzvZAdOskZgtaabPeRQ/s1600/IMG_1200.JPG" height="426" width="640" /></a></div>
placed on a cornmeal dusted peel and topped with onions and poppy seeds, these tasty treats are ready to hit the heated stone in the oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH7UU2YmfmMf_cnnJZ7jaBUMTlGZjC68NWCE_dv8CQHTJZt9caPOaM_RBNyatxPdSxDjWpn6YMyplEY1ox1Gyz_magBuM1I87xEhOT97Ztap2mQ5FLBzMHZUqfP0JreZUrus6aVYzjXvE/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH7UU2YmfmMf_cnnJZ7jaBUMTlGZjC68NWCE_dv8CQHTJZt9caPOaM_RBNyatxPdSxDjWpn6YMyplEY1ox1Gyz_magBuM1I87xEhOT97Ztap2mQ5FLBzMHZUqfP0JreZUrus6aVYzjXvE/s1600/IMG_1212.JPG" height="434" width="640" /></a></div>
<div style="text-align: center;">
fresh from the oven</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_LRxKCm1NhBHcUV3SzykasYQU1qBcwPH1_V5YhxqeYnKtot4utCQoyPFn1aES7DTHXwMfpNCRsQD-nvIbXrf-T1oPY42PxRXfHo6E1vPZv1bWtLSTpdU4KEdhSXPchG6vVXxlyTYHH8Y/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_LRxKCm1NhBHcUV3SzykasYQU1qBcwPH1_V5YhxqeYnKtot4utCQoyPFn1aES7DTHXwMfpNCRsQD-nvIbXrf-T1oPY42PxRXfHo6E1vPZv1bWtLSTpdU4KEdhSXPchG6vVXxlyTYHH8Y/s1600/IMG_1215.JPG" height="426" width="640" /></a></div>
as the afternoon wore on, the light shifted in the kitchen, these bialys would have to wait patiently for my husband to arrive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa0Kl3-1hX9uGX0072GvpYd5ij_qtd467uKHpvrvBpf7ELYFaIij5TgYg9HpOpJmzftXjtanpm-fjpaXRAKjuxx69H1kPRddX4fVZzdaxcrILxMqwLTS3L85TbvKPhBp5lmvu8-dMhjiT/s1600/IMG_1225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa0Kl3-1hX9uGX0072GvpYd5ij_qtd467uKHpvrvBpf7ELYFaIij5TgYg9HpOpJmzftXjtanpm-fjpaXRAKjuxx69H1kPRddX4fVZzdaxcrILxMqwLTS3L85TbvKPhBp5lmvu8-dMhjiT/s1600/IMG_1225.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
they look like funky bagels but honestly, they taste completely different. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtZ6SB2WM31FX4QRBuSAnOC0l5dW0qFXHXt15HxWuOoXFuzq-LHreDZDyAEP4BkpTqFtIHybkt_fYEj8Z4UAeJxG23estRb8uoUIYHPyIu3fitAv345U3VZ__ZSRi55b4g5VsFeuyYL7M/s1600/IMG_1226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtZ6SB2WM31FX4QRBuSAnOC0l5dW0qFXHXt15HxWuOoXFuzq-LHreDZDyAEP4BkpTqFtIHybkt_fYEj8Z4UAeJxG23estRb8uoUIYHPyIu3fitAv345U3VZ__ZSRi55b4g5VsFeuyYL7M/s1600/IMG_1226.JPG" height="426" width="640" /></a></div>
the recipe called for cutting the dough into 12 pieces, i went a little smaller and cut the dough into 16 pieces. the result was that i was able to share a few as well as eat a few without my husband missing out on any. to preserve them, i wrapped them individually in plastic wrap, bagged them up and froze them. he now has a snack when he wants one!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXl2TIF_NTXc0pQP4z2JxIr8L_zZ5CbM2KpCHOkCR6F9kgwDyFKr3tk-KtyDvS1BUxG8RrOedUVYB5hGR3cuz-vXnam-0yl_isAVagvazTqEFHjRC71tW0zjgC2YKdFrVOdfO8L8bkDPX/s1600/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXl2TIF_NTXc0pQP4z2JxIr8L_zZ5CbM2KpCHOkCR6F9kgwDyFKr3tk-KtyDvS1BUxG8RrOedUVYB5hGR3cuz-vXnam-0yl_isAVagvazTqEFHjRC71tW0zjgC2YKdFrVOdfO8L8bkDPX/s1600/IMG_1227.JPG" height="426" width="640" /></a></div>
true fans know that slitting and toasting them is optional and not necessarily correct. old time bialy eaters heat them whole and put a bit of butter in the center with the onions. however you like them, this recipe worked out well and my husband gave them a firm "pretty good, but..." and i will take that as a check in the success column. to learn more about bialys, look for a copy of the book, <a href="http://www.amazon.com/The-Bialy-Eaters-Story-Bread/dp/0767905024">"the bialy eaters: the story of a bread and a lost world" by mimi sheraton</a> and if you want to try a true bialy but do not want to make them, order some from <a href="http://www.kossarsbialys.com/index.html">kossar's</a>, they ship! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF7Wu5Dh7dEqlABirRuQo8fj9YYskZFm31-nzb9ZYUfPZZQVBjU53FPwldRc-4sc6klFbErSVkUnYM_vLOs2ojokGbr6aqSTEbofHmqiO-J_cgjNwsCBR0CrEEEIHfPZfFk1QGMpvlrrk/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvF7Wu5Dh7dEqlABirRuQo8fj9YYskZFm31-nzb9ZYUfPZZQVBjU53FPwldRc-4sc6klFbErSVkUnYM_vLOs2ojokGbr6aqSTEbofHmqiO-J_cgjNwsCBR0CrEEEIHfPZfFk1QGMpvlrrk/s1600/IMG_1234.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
to slice or not to slice...that is the question</div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com9tag:blogger.com,1999:blog-5244747199636085016.post-9006601772025739462014-02-09T21:08:00.000-06:002014-02-28T18:02:30.287-06:00cranberry-orange coffee cake; a winter pick-me-up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a5Ox4Utvpn4x9PfDCU0ZVBJADDD4KXDbUaInOeZy0leKARXG4g20XG3_8Eo6YH9Rr7CyQVDKIFkGCyKSu0Ndy1ZQfQoPMtrx2AIrcPGmXxhAVsYWTcgU_gLSWuVuPLVPz_7oDbf3lqGy/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a5Ox4Utvpn4x9PfDCU0ZVBJADDD4KXDbUaInOeZy0leKARXG4g20XG3_8Eo6YH9Rr7CyQVDKIFkGCyKSu0Ndy1ZQfQoPMtrx2AIrcPGmXxhAVsYWTcgU_gLSWuVuPLVPz_7oDbf3lqGy/s1600/IMG_1264.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
want to know a secret? gardeners are optimists. honest, scouts honor. think about it for a minute; we put teeny, tiny little seeds into large dirt plots and assume plants will emerge. as if that wasn't crazy enough, we nurture those plants with the expectations of picking fruits and vegetables to feed ourselves. in those terms, it almost sounds as if gardeners are a little on the crazy side. and truth be told, we are. who else but a dedicated gardener would go outside while the temperatures are just barely above freezing to plant peas and greens? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
by now, you must be wondering what gardening has to do with a winter pick-me-up of cranberry-orange coffee cake. it actually has nothing to do with actual gardening but it does lead back to the gardeners themselves. each january, the master gardeners of davidson county, tennessee, begin the annual 14 week training class. every thursday evening, the new interns attend a lecture related to gardening and a few of the certified members, like myself, are on hand for mentoring, answering questions and offering support. we also provide refreshments and snacks. they quickly learn that i am known as "the cake lady from the demo garden." it could be worse, i suppose. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
with a schedule of lectures lasting 14 weeks, finding a new(or different) recipe for each week is a challenge. oddly enough, chocolate by itself, does not go over well. if it is a ribbon or a handful of chips, okay; but just chocolate, not so much. having a few good base recipes and a well stocked larder make all of the difference. the recipe for the cake in the photos can easily be manipulated to use different fruits with the same level of success as the cranberries. it is the perfect "go to" recipe for someone who bakes frequently and tires of making the same thing again and again. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy-ExWa9YNHWo9wV6A59zm5kFMYeycJUgH_fIJiR3yavCWRwnHZj2ffShssoiALu0E-Wp4DoKh9ijITxqNK-cQFW6gzsajcff2DB6KrsWsWo9WZW6C2UDo_4kO7xjApIFrQ8_DPAoOybc/s1600/IMG_1257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy-ExWa9YNHWo9wV6A59zm5kFMYeycJUgH_fIJiR3yavCWRwnHZj2ffShssoiALu0E-Wp4DoKh9ijITxqNK-cQFW6gzsajcff2DB6KrsWsWo9WZW6C2UDo_4kO7xjApIFrQ8_DPAoOybc/s1600/IMG_1257.jpg" height="640" width="426" /></a></div>
one big advantage to this recipe is that the majority of it can be completed in the bowl of a food processor. a few quick pulses to make the crumb topping, a few pulses more to coarsely chop the cranberries and a final round to cream the butter, sugar and eggs for the batter. the batter is rather forgiving and nearly foolproof so even the least experienced of bakers can mix up the recipe using the food processor and be guaranteed excellent results.<br />
<br />
simple manipulations, such as swapping lemon zest for the orange or blueberries for the cranberries will still yield a beautiful cake even if the fruit is frozen. for the more daring, shred some zucchini and carrots, toss in a generous helping of walnuts and a bit of cinnamon. this cake is also the perfect solution for using that last, over ripe banana or that lonely apple resting in the bottom of the basket. whichever route you take, this versatile recipe is sure to produce a well deserved pick-me-up to brighten a dreary winter day.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>cranberry-orange coffee cake</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90vmmdqtqwz75ru3PLj8hJNcYB35htQbSQxd4H-W-eQie90a8hkYanJsy4piW1TBgolY8nL3iQZtQYwSxXd2hz03Wx6C_vjmeNWn0gtrGX1UpnYqGPW6oAuefJpkeI8HmXj5ozH1Hmxma/s1600/IMG_1270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90vmmdqtqwz75ru3PLj8hJNcYB35htQbSQxd4H-W-eQie90a8hkYanJsy4piW1TBgolY8nL3iQZtQYwSxXd2hz03Wx6C_vjmeNWn0gtrGX1UpnYqGPW6oAuefJpkeI8HmXj5ozH1Hmxma/s1600/IMG_1270.JPG" height="428" width="640" /></a></div>
<div style="text-align: center;">
makes 1 (10") tube cake serving about 16</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b><u>crumb topping</u></b></div>
<div style="text-align: left;">
1/2 cup unbleached all purpose flour</div>
<div style="text-align: left;">
1/2 cup rolled oats</div>
<div style="text-align: left;">
1/3 cup dark brown sugar</div>
<div style="text-align: left;">
1/2 teaspoon ground cinnamon</div>
<div style="text-align: left;">
1/8 teaspoon baking soda</div>
<div style="text-align: left;">
4 tablespoons unsalted butter, cold and cut into small cubes</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>cake</u></b></div>
<div style="text-align: left;">
1 cup fresh cranberries (can be frozen-do not thaw!)</div>
<div style="text-align: left;">
12 tablespoons (6 ounces) unsalted butter, softened</div>
<div style="text-align: left;">
2 cups granulated sugar</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
zest of 1 orange</div>
<div style="text-align: left;">
3 eggs</div>
<div style="text-align: left;">
3 cups all purpose flour</div>
<div style="text-align: left;">
1 tablespoon baking powder</div>
<div style="text-align: left;">
3/4 cup buttermilk</div>
<div style="text-align: left;">
1/4 cup cinnamon sugar (3 1/2 tablespoons sugar, 1 1/2 teaspoons cinnamon)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
to make the crumb topping, place the flour, oats, brown sugar, cinnamon and baking soda into the bowl of a food processor. pulse a few times to combine. sprinkle the butter cubes over the top of the mixture and pulse to cut it together. continue to process the mixture until it begins to clump. dump the mixture out of the bowl and set it aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
preheat the oven to 350. grease and flour the tube pan and set it aside. place the cranberries into the processor bowl and pulse to coarsely chop them. if they are frozen, do not thaw them or they will streak the cake batter so be sure to keep the chopped berries in the freezer until needed.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
to make the batter, place the butter, sugar, salt and orange zest into the processor bowl and process until smooth. with the motor running, add the eggs, one at a time and process until mixed. scrape the bowl and pulse a few times to be sure it is combined. dump the batter into a large mixing bowl; the rest of the recipe is combined by hand with a rubber spatula or a large wooden spoon.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
place the flour and baking powder into a sifter or a mesh strainer and sift it over the batter. sprinkle the cranberries over the top of the flour. fold the mixture a few times to coat the berries with the flour and to begin incorporating them. sprinkle the buttermilk over the batter and fold it together. carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level. sprinkle the cinnamon sugar over the batter in the pan and top it with the remaining batter. sprinkle the crumb topping evenly over the cake and bake until a pick inserted comes out clean, about 1 hour. cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
the cake is best cut when completely cool. to store, keep it covered in a cake container at room temperature up to 2 days. to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing. thaw the slices, still wrapped in plastic, at room temperature.</div>
jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com0tag:blogger.com,1999:blog-5244747199636085016.post-37098068752034165192014-02-07T15:46:00.000-06:002014-02-07T15:46:36.354-06:00sourdough starter; five years and counting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil47jZfsLomqFrZrF25zIO1_fWvi8ev4s5jvOc-8B4VA6y1VAlvFxy2O-Tk0ZBm5E9oEyzFmNaRDqp1yab0I_v5OVEeE68xC61WFvIrICKE01jGwDzZ8CoyXLhljNji55gsSVFUZJbpCtn/s1600/IMG_1067+1.46.11+PM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil47jZfsLomqFrZrF25zIO1_fWvi8ev4s5jvOc-8B4VA6y1VAlvFxy2O-Tk0ZBm5E9oEyzFmNaRDqp1yab0I_v5OVEeE68xC61WFvIrICKE01jGwDzZ8CoyXLhljNji55gsSVFUZJbpCtn/s1600/IMG_1067+1.46.11+PM.JPG" height="426" width="640" /></a></div>
<br />
if you have been reading this blog, you know i am a bit of a gardener. okay, i spend a lot of time in the garden. more than once, i have spent entire mornings that stretched into the early afternoon working in a garden. it isn't hard to do if you have the right company and the ladies i work with out at the demonstration garden make it fun to be there-no matter how muddy and buggy it can sometimes be. <br />
<br />
mud and bugs; sounds heavenly after all of this cold, miserable weather! to keep busy until the season changes, i spend my time indoors baking. one of my favorite things is sourdough bread, especially when it is freshly baked with some of my own organic grape starter.<br />
<br />
making starter is a lot easier than you think. the hardest part is finding organic grapes. luckily for me, i was able to pick them off the vine in the garden and since i work in that garden, i knew exactly what the grapes had been treated with-absolutely nothing! if you aren't lucky enough to pick your own, you will have to source them at a grocery store that has a good selection of organic fruit. you also want them to be as fresh as possible. a really good starter recipe is the one attributed to <a href="http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306">nancy silverton</a>. to make my starter, i followed this recipe to the letter and five years later, it still works!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2ZuNwNuQ1qpgK3xzM00DRUy_8juWnIr2hjSplVG8RFke3uc3_P7RkkWwau3qZxuWPrlDaHyDQn0FnnAjDvEpGgqaohdfNvD0FUVIgKHe-WfG6fZOEJ5au-UsSN-XCLaPR2NkWTSiW6t5/s1600/IMG_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2ZuNwNuQ1qpgK3xzM00DRUy_8juWnIr2hjSplVG8RFke3uc3_P7RkkWwau3qZxuWPrlDaHyDQn0FnnAjDvEpGgqaohdfNvD0FUVIgKHe-WfG6fZOEJ5au-UsSN-XCLaPR2NkWTSiW6t5/s1600/IMG_1078.JPG" height="426" width="640" /></a></div>
as a starter is fed and used, it needs to be replaced. an easy way to do this is to measure your flour and pour it into a small bowl. add your water and stir to form a thick dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01fB3ZmiKrE6XEaBZLeHADv6OKy5A3cfzOOUxThnEJmhmTVGETOR4yXO834x6bN0z8yK2MIbkvXhN7HLANRT6SFHvtmNppHdjxoEb3P_Lmmo-7S9RpVvOsRh6qyGV4-KvC_uI5PVysc7e/s1600/IMG_1081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01fB3ZmiKrE6XEaBZLeHADv6OKy5A3cfzOOUxThnEJmhmTVGETOR4yXO834x6bN0z8yK2MIbkvXhN7HLANRT6SFHvtmNppHdjxoEb3P_Lmmo-7S9RpVvOsRh6qyGV4-KvC_uI5PVysc7e/s1600/IMG_1081.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
this simple dough is all the starter needs! usually a feeding is all you need to get it ready to make a loaf of bread. a good, strong starter, like mine, can sit in the fridge for several months and still have the strength to leaven a loaf of bread. my most recent loaf of sourdough bread was a pane pugliese. the complete recipe and step by step photos can be found <a href="http://downhomedesserts.blogspot.com/2014/02/pane-pugliese-and-request-to-turn.html">here</a>. <br />
<br />
so, until the weather shifts and it warms up, a lot, i will be in the kitchen tending to my starter and dreaming of muddy days in the garden with friends...jane of many tradeshttp://www.blogger.com/profile/03022631370202651344noreply@blogger.com2