tag:blogger.com,1999:blog-14476403037314114322024-03-12T19:57:41.054-04:00The Virtual Goody PlateBaking myself into oblivion, one chocolate chip at a timeDisco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.comBlogger605125tag:blogger.com,1999:blog-1447640303731411432.post-90898841955589857812013-09-08T10:27:00.001-04:002013-09-08T10:27:39.069-04:00Moving to AwesomelandNew season, new blog. After 6 years on <a href="http://discomom.blogspot.com/" target="_blank">DMTotW</a>, and 4 on <a href="http://virtualgoodyplate.blogspot.com/" target="_blank">VGP</a>, I'm consolidating and giving my web presence, such as it is, a fresh face. Both former blogs will stay up, but all personal and culinary content going forward will be at <a href="http://thisisawesomeland.com/2013/09/06/welcome/" target="_blank">This is Awesomeland</a>. Come on over, at your leisure, and check it out.Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-78593998335140656392013-06-25T00:18:00.000-04:002013-06-25T00:18:00.050-04:00Dessert Club: ToppingsThis theme was DC member Andrea's brainchild. So much of what we make in Dessert Club has a topping, or two, or more - something to drizzle, sprinkle, crumble, spoon, spread, or shake on top of our creations to give them that extra special oomph. So Andrea's idea was to showcase our toppings - those unsung, minimalist ingredients that make something sweet, something extra-special.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAOQcqNKBjmhjUhWQyz4K4Zew1_Xf8cTVEFX81rF_-5skZTdADauaVEd0SZka9eQOYjy_Z6qQR2p4UvrSeJ9M1LFboV4OyvPTFL5m8wphYOrhQXcNCmobDK90EPmJMzGxI3unguyw478/s1600/toppings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAOQcqNKBjmhjUhWQyz4K4Zew1_Xf8cTVEFX81rF_-5skZTdADauaVEd0SZka9eQOYjy_Z6qQR2p4UvrSeJ9M1LFboV4OyvPTFL5m8wphYOrhQXcNCmobDK90EPmJMzGxI3unguyw478/s320/toppings.jpg" width="320" /></a></div>
The very sad thing is, Andrea couldn't make it. She'd had to go out of town unexpectedly, and tried desperately to make it back in time, but traffic was against her, and it just didn't happen. We were so sorry she - and her Dessert Nachos - missed it, but we loved what we had to share.<br />
<br />
<span style="font-size: large;">Dessert Pizza with Custard, Berries, White Chocolate and Granola</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZi0EamHPSVLl3W6mHZiY5vciI8TUMAj0ceMq8LaSI_8kYPL-joBSstu7Sd54zDlWyx82AnxUdmTLs1DbGhjFx8knB0N_XSQ0UKnOQjFYpRzxE3jGwzya3gv-Y-apNMv9eQ9ERo7QeHo/s1600/DSC_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZi0EamHPSVLl3W6mHZiY5vciI8TUMAj0ceMq8LaSI_8kYPL-joBSstu7Sd54zDlWyx82AnxUdmTLs1DbGhjFx8knB0N_XSQ0UKnOQjFYpRzxE3jGwzya3gv-Y-apNMv9eQ9ERo7QeHo/s400/DSC_0118.JPG" width="265" /></a></div>
<br />
<span style="font-size: large;">Chocolate Truffle Cake with Raspberry Sauce </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaCvXTB__qEjybrYLmzAO0pohSPSywbOzvfXHNdmUrXY4N9ZVr8kFDx3zgnPi-Wpsd2rb3X0WjOQUm-nQ1_j7jRIRFMNbNpo6mNLiUPiQ-uOz2fjp11u0zJ3QyUNFxJfDuV_h2sDq6bU/s1600/DSC_0108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaCvXTB__qEjybrYLmzAO0pohSPSywbOzvfXHNdmUrXY4N9ZVr8kFDx3zgnPi-Wpsd2rb3X0WjOQUm-nQ1_j7jRIRFMNbNpo6mNLiUPiQ-uOz2fjp11u0zJ3QyUNFxJfDuV_h2sDq6bU/s400/DSC_0108.JPG" width="265" /></a></div>
<br />
<span style="font-size: large;">French Chocolate Bark</span> (wow, yum) <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPBjPP2RkqU04PNjrUVQ5L66qSZmtyT7uJGnWZi2A7rTVCUqwqEPQtBpJjBU3p_wHxa6pgU3E6JjSRu5wCo_v7HK-0ZITwOPYANE84MBSnNCe4TmqbILVNQetQ_Q3Qk4iZJgf9Pw3ORM/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPBjPP2RkqU04PNjrUVQ5L66qSZmtyT7uJGnWZi2A7rTVCUqwqEPQtBpJjBU3p_wHxa6pgU3E6JjSRu5wCo_v7HK-0ZITwOPYANE84MBSnNCe4TmqbILVNQetQ_Q3Qk4iZJgf9Pw3ORM/s400/DSC_0110.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Hawaiian Butter Mochi with Chocolate Banana Jam </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvyNp5mpnajajQAnjUqj0MbXjVByj2uGjXqnVjhT3SA918QxgwhP0_BQn59OQAiZ-RvjvCIA8CU7IR3Ly8H4j4faAuo13cGTfy_Rw7e1wwLyT79fCLMd9lGTnxlt-BOV-w5xh8AcZrRY/s1600/DSC_0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvyNp5mpnajajQAnjUqj0MbXjVByj2uGjXqnVjhT3SA918QxgwhP0_BQn59OQAiZ-RvjvCIA8CU7IR3Ly8H4j4faAuo13cGTfy_Rw7e1wwLyT79fCLMd9lGTnxlt-BOV-w5xh8AcZrRY/s400/DSC_0113.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Jacques Torres' Chocolate Chip Cookies </span><br />
<span style="font-size: large;">with Chocolate Finishing Salt </span>(mine)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCJcDblG_2HTfbeIJYcImFyIVxywiAlk7sLjqg8jc3MinYB1ftVIY-7O6QVSz3h2_lq4ohIKiyoKzfo6ESxJBz9-TOle6RgGv9ckG0tjQv8qo0k-xI1GmF1p5u24WxbxIAlghcm9bzXE/s1600/DSC_0105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCJcDblG_2HTfbeIJYcImFyIVxywiAlk7sLjqg8jc3MinYB1ftVIY-7O6QVSz3h2_lq4ohIKiyoKzfo6ESxJBz9-TOle6RgGv9ckG0tjQv8qo0k-xI1GmF1p5u24WxbxIAlghcm9bzXE/s400/DSC_0105.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Citrus Semifreddo with Berry Sauce & Crushed Gingersnaps </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL69_J3vxIswAoFh14e95ipTEcX71TAfwNfowg7S5eTXLQ_cPZ7p3koc7lbJSpror9GDAwzKcVUcyFWHKWcy6tFz7pzQg0O389vNLfug0BNdwQHz0BrnNJiPneO_DX7xQqH3dsrNsRGk/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL69_J3vxIswAoFh14e95ipTEcX71TAfwNfowg7S5eTXLQ_cPZ7p3koc7lbJSpror9GDAwzKcVUcyFWHKWcy6tFz7pzQg0O389vNLfug0BNdwQHz0BrnNJiPneO_DX7xQqH3dsrNsRGk/s400/DSC_0119.JPG" width="265" /></a></div>
<br />
...and the clear, landslide winner...<br />
<span style="font-size: large;">Nectarine Mascarpone Tart with Candied Ginger </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17oExoVn8Dh3Qblxxs9FkTM8RoHm7HivRhIJGovmggKzLGpszZ-SflBFiBPZ42LV9MRA-biC6VUfGuMv4bi8kNgBJe3dAepkunIKeyGOSF1tJGbrPd2ppXP7yywLRtReazexDhcD1vVI/s1600/DSC_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17oExoVn8Dh3Qblxxs9FkTM8RoHm7HivRhIJGovmggKzLGpszZ-SflBFiBPZ42LV9MRA-biC6VUfGuMv4bi8kNgBJe3dAepkunIKeyGOSF1tJGbrPd2ppXP7yywLRtReazexDhcD1vVI/s400/DSC_0115.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG2w-j8yJcrGqIFIZ06OkawmpwAG9x17uuzR_PFHozlSOvYAnrkbdrRE1v3q9zgDNLPUxLPlJxUHwnp6FZNKIaN2-ldQMaByXmHe1PYyTicO9BfCQkbyLFD8gRQQbu-bnA7DTeFROa30/s1600/DSC_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG2w-j8yJcrGqIFIZ06OkawmpwAG9x17uuzR_PFHozlSOvYAnrkbdrRE1v3q9zgDNLPUxLPlJxUHwnp6FZNKIaN2-ldQMaByXmHe1PYyTicO9BfCQkbyLFD8gRQQbu-bnA7DTeFROa30/s400/DSC_0120.JPG" width="400" /></a></div>
Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com3tag:blogger.com,1999:blog-1447640303731411432.post-19124118888437907342013-06-22T00:05:00.000-04:002013-06-22T00:05:00.443-04:00Dessert Club: TropicalAnd just in case you were wondering, yes, I have updated the <a href="http://virtualgoodyplate.blogspot.com/p/dessert-club.html" target="_blank">Dessert Club page</a> with current links. I am an animal of updatedness this week!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FngqyGtDefmlZrdiS75Q6Q9oFqQFIYGq555grsL2RH_pYpJIYj3pcXry-pvT69hJ1P5_w8wj81qhdNMoT-NGmArqEgmgBobrk4Ogodhw_HeUk9tsFsMBhzWShXvmEKjdSHeuKaqwIN0/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FngqyGtDefmlZrdiS75Q6Q9oFqQFIYGq555grsL2RH_pYpJIYj3pcXry-pvT69hJ1P5_w8wj81qhdNMoT-NGmArqEgmgBobrk4Ogodhw_HeUk9tsFsMBhzWShXvmEKjdSHeuKaqwIN0/s640/DSC_0010.JPG" width="640" /></a></div>
<br />
In May, our Dessert Club theme was "Tropical." In case you need to know exactly what this means,<br />
<br />
<b>trop·i·cal</b> (trp-kl) adj.<br />
<div class="pseg">
<div class="ds-list">
<b>1. </b> Of, occurring in, or characteristic of the Tropics.</div>
<div class="ds-list">
<b>2. </b> Hot and humid; torrid.<br /></div>
</div>
<b>trop·ic</b> (trpk) n.<div class="pseg">
<div class="ds-list">
<b>1.</b><b> </b> Either of two parallels of latitude on the earth, one 23°27 north of the equator and the other 23°27
south of the equator, representing the points farthest north and south
at which the sun can shine directly overhead and constituting the
boundaries of the Torrid Zone.<div class="sds-list">
<b>2. </b> <b>Tropics</b> or <b>tropics</b> The region of the earth's surface lying between these latitudes.</div>
<div class="sds-list">
</div>
<div class="sds-list">
Luckily, everything that came, qualified. Yummily.</div>
<div class="sds-list">
</div>
<div class="sds-list">
<span style="font-size: large;">Mango-Glazed Grilled Pineapple with Vanilla-Coconut Sorbet </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACBlW3zdM2r1h6qD1Xd-BJbclp_M8LbVOwzs2PYjxvuK9_gXSeR38cQrYq_F5lhcYQbT3-Cug4tN-Nc9zmb_bFtGDe5mhzMuh9bj45JOYu637uc8AE7KrWr7I3FkZr_J_jhNjWzZeRhU/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACBlW3zdM2r1h6qD1Xd-BJbclp_M8LbVOwzs2PYjxvuK9_gXSeR38cQrYq_F5lhcYQbT3-Cug4tN-Nc9zmb_bFtGDe5mhzMuh9bj45JOYu637uc8AE7KrWr7I3FkZr_J_jhNjWzZeRhU/s400/DSC_0009.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyvWY-yYaeFoLPPH0jRMXsvV1cEQrFO70uU1zkywXUbPqI-GemCOVYUeqQtQPDfkXno1gOM9bQns7rKbWv_9SdWmR14lzX4BV2cBMsWPbOdWoT18nP-hXwLtUMwmektp3UzJvLR6UN8E/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-size: large;"> Tahitian Starfruit Creams </span>(so good!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDw1DKFVDun-crg5FOo18w8BptKMTS84BB_NmqvdIricCyI9Op_dzOn90Pd-iheFEJqt-m2cst8K5VQvMKF0y7CdUdu-g2zaJMCfaOH2N8PxTjETFmeK4Xig4ml-ziNyB6oAK4qsQVhU/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDw1DKFVDun-crg5FOo18w8BptKMTS84BB_NmqvdIricCyI9Op_dzOn90Pd-iheFEJqt-m2cst8K5VQvMKF0y7CdUdu-g2zaJMCfaOH2N8PxTjETFmeK4Xig4ml-ziNyB6oAK4qsQVhU/s400/DSC_0016.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Mango Kumquat Magic Cake with Tropical Jelly & Coconut Glaze </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBlaZ3dSjEGxE9GRV6V0JXAGKmlK8z0gDtguHfHNsNjOX-oUaIEruZaWvNg0umieGmGtTe8nqSaL9Jqe_H59WDTvBSBzxB-IwmPGUl7pKb12ecSMTWtt3R3xX08PtAefImJ-iuucnNqk/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBlaZ3dSjEGxE9GRV6V0JXAGKmlK8z0gDtguHfHNsNjOX-oUaIEruZaWvNg0umieGmGtTe8nqSaL9Jqe_H59WDTvBSBzxB-IwmPGUl7pKb12ecSMTWtt3R3xX08PtAefImJ-iuucnNqk/s400/DSC_0014.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Coconut Pie </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrbZPWJduL4Z38jQ9ICf08UteVBZ6QJMIouL8JUOEMQ0jRHvvz8ZbVGiDbgn2SBKP5J41a-jqEjSpYcU3lcAaTHOcAhQMyG9SX12QTwfq10XITiT2G5GVG17CZfJpD8WPYZZJgNxr54o/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrbZPWJduL4Z38jQ9ICf08UteVBZ6QJMIouL8JUOEMQ0jRHvvz8ZbVGiDbgn2SBKP5J41a-jqEjSpYcU3lcAaTHOcAhQMyG9SX12QTwfq10XITiT2G5GVG17CZfJpD8WPYZZJgNxr54o/s400/DSC_0018.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Maharani Cupcakes</span><br />
Toasted Coconut Cupcakes with Curry Lemon Curd and Sweet Basil Cream (mine - quite delicious if I do say so) <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIffBZyXhPvgTAIURKMJb4s5jaoMJkTLu6CSK7NTO2ey7VaQ5xeshWWwsb-VwCRsDZ6Qn2pJqz9Vd-9vbAE1zjFk1frIbfTcQhzKIJzwcE9okTrHRe6QAHxeJ5NFNTaZ3sUUI9rxdNNc/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIffBZyXhPvgTAIURKMJb4s5jaoMJkTLu6CSK7NTO2ey7VaQ5xeshWWwsb-VwCRsDZ6Qn2pJqz9Vd-9vbAE1zjFk1frIbfTcQhzKIJzwcE9okTrHRe6QAHxeJ5NFNTaZ3sUUI9rxdNNc/s400/DSC_0020.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Kona Mango Cream Pie </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ydyzm77R_2G8wDMMqFF1HO9Gk53ck4mON4vkQZXZ0O1k3SdRD1UzoJhGpWbIvFQ9XI-agUfM7wlpkqJstB3xrDuIsE5q3uT_CDZCBGpHw-AvHkPw53gpeB6NUIRQnrUlBZA98EyJ5QM/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ydyzm77R_2G8wDMMqFF1HO9Gk53ck4mON4vkQZXZ0O1k3SdRD1UzoJhGpWbIvFQ9XI-agUfM7wlpkqJstB3xrDuIsE5q3uT_CDZCBGpHw-AvHkPw53gpeB6NUIRQnrUlBZA98EyJ5QM/s400/DSC_0021.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Tutti Frutti Ice Cream </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR2SGaQjGhFr_IEtG02BwHtc8w_iRhaDxuwRbMbqTvqrA6V5g_w1elumPbeBMYExS8LM00WD7PZ5F5G162DNqaCZBlJuWJhdlTKdHP9AReb5ys5EKJXT0PGyFxcAP2p2bRg3g2n9Svfo/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR2SGaQjGhFr_IEtG02BwHtc8w_iRhaDxuwRbMbqTvqrA6V5g_w1elumPbeBMYExS8LM00WD7PZ5F5G162DNqaCZBlJuWJhdlTKdHP9AReb5ys5EKJXT0PGyFxcAP2p2bRg3g2n9Svfo/s400/DSC_0022.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Atlantic Beach Pie with Calamansi </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22lrxx5jAw-Dyh7lMxG9fMP-vyLMv0bJYJZuBmAVYXEyHcNwKdR53S5oDYePpztQWPZe91JOhy9pMMhvC2ZQ27eeck3GH9g3qRVKNgxDX2THVAqp_FlrdEp_-OKh2JXv90VgyFROQ1hs/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22lrxx5jAw-Dyh7lMxG9fMP-vyLMv0bJYJZuBmAVYXEyHcNwKdR53S5oDYePpztQWPZe91JOhy9pMMhvC2ZQ27eeck3GH9g3qRVKNgxDX2THVAqp_FlrdEp_-OKh2JXv90VgyFROQ1hs/s400/DSC_0023.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Macadamia Fudge Torte with Coconut Caramel Sauce</span> (mine)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFc57GkbX4ICp3clg6jr7sqVwWW-6LGrsFs20V2MW8B5-tzDsV7_1jHRy0GpyuP92KR6TUhkAt_4S8KKKINqFK38M79_t3HADZOxLXBv-PDhLOJIZgFEg9r2dWWywO2SzFU6pV4IsKHK4/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFc57GkbX4ICp3clg6jr7sqVwWW-6LGrsFs20V2MW8B5-tzDsV7_1jHRy0GpyuP92KR6TUhkAt_4S8KKKINqFK38M79_t3HADZOxLXBv-PDhLOJIZgFEg9r2dWWywO2SzFU6pV4IsKHK4/s400/DSC_0027.JPG" width="400" /></a></div>
<br />
...and the winner was...<br />
<span style="font-size: large;">White Chocolate Key Lime Cake </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6aaa4zAG8a66DuMe-YQpgFYQ5kBoSnC4kWyvrAAJedY2cAXGCzaIaBmLGO6JQ-Kxk9Z2lWP-PWzi65np96vn9QMaKjTxT5uQj-g7E9XTuWHFIq-kW9gMnw7geSyuC2vpa4oTAJ8awBY/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6aaa4zAG8a66DuMe-YQpgFYQ5kBoSnC4kWyvrAAJedY2cAXGCzaIaBmLGO6JQ-Kxk9Z2lWP-PWzi65np96vn9QMaKjTxT5uQj-g7E9XTuWHFIq-kW9gMnw7geSyuC2vpa4oTAJ8awBY/s400/DSC_0025.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8NrBe2ixn2GCc1G0tN2FFToqDO6OHwMKAaRZzNeMXtg3S0pxvJfg25D1z53Y1gZiHmMfWWIO8ELwncfP4hbnOZZiq9WMlFrUkIqnQJ5ULzpzzV4Xl7XC1_hQM1gG6WSSzFs9E5P9MWA/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8NrBe2ixn2GCc1G0tN2FFToqDO6OHwMKAaRZzNeMXtg3S0pxvJfg25D1z53Y1gZiHmMfWWIO8ELwncfP4hbnOZZiq9WMlFrUkIqnQJ5ULzpzzV4Xl7XC1_hQM1gG6WSSzFs9E5P9MWA/s400/DSC_0030.JPG" width="265" /></a></div>
</div>
</div>
Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-54994864025041720892013-06-19T23:26:00.001-04:002013-06-19T23:26:31.389-04:00Dessert Club - American RegionsAlright, jokers. There are procrastinators, and then there's me. Time to belly up to the counter here in the kitchen and get some posts knocked out. Since we just had a killer Dessert Club tonight, and now I am THREE months behind on posting those, let's start there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINFuMJ8JR4SSUKD2PzpTqnU-nmU5pfsT7PtHATAGMMu8evAAbYIHH5Kkg5-gI32F1mFWsAaWNKaLhyphenhyphen8zKXWSJeV-ibZYtAf6D3J7-AY758PJKi9vPeqJBBGjoTx40ZZde81wcBIFwKCk/s1600/food+map+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINFuMJ8JR4SSUKD2PzpTqnU-nmU5pfsT7PtHATAGMMu8evAAbYIHH5Kkg5-gI32F1mFWsAaWNKaLhyphenhyphen8zKXWSJeV-ibZYtAf6D3J7-AY758PJKi9vPeqJBBGjoTx40ZZde81wcBIFwKCk/s320/food+map+3.jpeg" width="320" /></a></div>
<br />
In April, our DC theme truly rocked. It was "American Regions." Each member was delegated a different part of our great country to represent through a dessert. The variety was beautiful, but I think the conversation was the real winner. As we ate, we told the stories we'd discovered about our regions, or the story behind our dishes, and I think we all learned a few things we didn't know before. Like, have you heard of <a href="http://en.wikipedia.org/wiki/Mackinac_Island" target="_blank">Mackinac Island, Michigan</a>, to which tourists flood for the fudge (and other diversions), so much that the locals call visitors Fudgies? Or how about Tennessee Stack Cake, a traditional wedding confection to which each guests brings a layer to contribute? We learned about these and more at Regional night. We're definitely going to have to do that one again. <br />
<br />
(All regions were assigned but not everyone came.)<br />
<br />
<span style="font-size: large;"><b>Northwestern Ice </b></span><br />
Pacific Northwest<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBHM4aiokl0krTQ6LA0H3mEMpHWjI5Oz8UUTG8gDDfZcof6lujCXlcLJUlapqH6WruKbEQJYg5RCTzi8A4h8nThMAbScB_3yZBzUGkXaE7tnHr9CKQfhAoL9P-c4h_F81hFJ3vsNg2cc/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBHM4aiokl0krTQ6LA0H3mEMpHWjI5Oz8UUTG8gDDfZcof6lujCXlcLJUlapqH6WruKbEQJYg5RCTzi8A4h8nThMAbScB_3yZBzUGkXaE7tnHr9CKQfhAoL9P-c4h_F81hFJ3vsNg2cc/s400/DSC_0032.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;"><b>Avocado Pound Cake with Lime Crème Fraîche</b></span> (mine)<br />
California/Southwest<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXPGP2ypIXcfcM9xYSsnhmq3Yq9WYNb_9OKXDY61AjHHGvLrfzr3hSM2s08P2DPhhuDe0z-5lPrRMNgTR3uObow6btTKuR1-Y7_q_7RVjqwZoIGKKOkaxbeupy1tXxFvA-JPB3GfpxIc/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXPGP2ypIXcfcM9xYSsnhmq3Yq9WYNb_9OKXDY61AjHHGvLrfzr3hSM2s08P2DPhhuDe0z-5lPrRMNgTR3uObow6btTKuR1-Y7_q_7RVjqwZoIGKKOkaxbeupy1tXxFvA-JPB3GfpxIc/s400/DSC_0010.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Cherry & Chocolate Fudge</span></b><br />
Great Lakes <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EdUIz99OWSIkvmrCeGp6i-vzjrT8bIiE_02Z6h_jmZBP4O2A0I9cc6g8ZX-ZJINYu0UZV5aUnGfXJ4INZendfkG6DgqYW-dnRKNeDeXt_BCeRIbBRNGYvl286sjRJor4Bk3aLIC-Pjc/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EdUIz99OWSIkvmrCeGp6i-vzjrT8bIiE_02Z6h_jmZBP4O2A0I9cc6g8ZX-ZJINYu0UZV5aUnGfXJ4INZendfkG6DgqYW-dnRKNeDeXt_BCeRIbBRNGYvl286sjRJor4Bk3aLIC-Pjc/s320/DSC_0036.JPG" width="212" /></a></div>
<br />
<b><span style="font-size: large;">Rugelach</span></b><br />
Tri-State <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxC9rHbpBPaWc5JhN8HYAww6Bt6B0cT0qz6HaWDdLTIlLJMsc9jDgrGikUcrL1sJHNbnHw40at0WJUWG5Ke2-nHMSSFSyr8VwEPV8_D3nChc21oGpoiV4HlrB89RcRGTVFBYuzKhYtYU/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxC9rHbpBPaWc5JhN8HYAww6Bt6B0cT0qz6HaWDdLTIlLJMsc9jDgrGikUcrL1sJHNbnHw40at0WJUWG5Ke2-nHMSSFSyr8VwEPV8_D3nChc21oGpoiV4HlrB89RcRGTVFBYuzKhYtYU/s400/DSC_0022.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;"><b>Martha Washington's Jumble Cookies </b></span><br />
<span style="font-size: large;"><b>and Buttermilk Cake with Raspberry Sauce</b></span><br />
Mid-Atlantic <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rcUaym68tDK9eFY6Jvzeua2VvA71-6aPWKyyt5OR3GG_fajovlm76S9sJh_Q9b5b_MxmayJg8KCGBPh_wziPkPOldzngTCY2foYKHj7jO2FVp22tisScpeCD2hmJajMkMH54Klj8mto/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rcUaym68tDK9eFY6Jvzeua2VvA71-6aPWKyyt5OR3GG_fajovlm76S9sJh_Q9b5b_MxmayJg8KCGBPh_wziPkPOldzngTCY2foYKHj7jO2FVp22tisScpeCD2hmJajMkMH54Klj8mto/s400/DSC_0013.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv8bHy2X6EodUNBVR1zFpGwl-cUaLy5IHhKdpsIcI4ns00eYAxar7AmegS5N1nFarhp74J6DNd4fWXsRs8sl-b7pgDEaL7qj9iLS-5aSOmZELtNFgofNmCeB0op-QQCXgYddpso7-DZ0/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv8bHy2X6EodUNBVR1zFpGwl-cUaLy5IHhKdpsIcI4ns00eYAxar7AmegS5N1nFarhp74J6DNd4fWXsRs8sl-b7pgDEaL7qj9iLS-5aSOmZELtNFgofNmCeB0op-QQCXgYddpso7-DZ0/s400/DSC_0016.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Apple Brown Betty</span></b><br />
South <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHvp7W6jLOQ2QOLxtC42my8w4NiwtFuMfcPEYh1Jd2Skan1h1wuHiNq2-IApzFc6_ZQ_GSgNzadQ7zUoYjtvR1cuvRib8lZJGmjQjA1U3r8NMsu3LFygjJqfbOXaizaiNFLHcOQV9bDw/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHvp7W6jLOQ2QOLxtC42my8w4NiwtFuMfcPEYh1Jd2Skan1h1wuHiNq2-IApzFc6_ZQ_GSgNzadQ7zUoYjtvR1cuvRib8lZJGmjQjA1U3r8NMsu3LFygjJqfbOXaizaiNFLHcOQV9bDw/s400/DSC_0017.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;"><b>Mountain Stack Cake</b></span><br />
Appalachia <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IDxen3PJlDwfpHTErtZSMc0Yqm-wXxSHBbriBqXTQOs6-kJLu_vizOUKBehuvKC6-zFvn43O4CbWWMFTPXSkvJfAQLY41lLOoVV-SyT9R82KPSXKWs7gCYt2VWEeCQEa9mPXjgZr-xU/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IDxen3PJlDwfpHTErtZSMc0Yqm-wXxSHBbriBqXTQOs6-kJLu_vizOUKBehuvKC6-zFvn43O4CbWWMFTPXSkvJfAQLY41lLOoVV-SyT9R82KPSXKWs7gCYt2VWEeCQEa9mPXjgZr-xU/s400/DSC_0020.JPG" width="265" /></a></div>
<br />
...and the truly, deeply deserving winner...<br />
<span style="font-size: large;"><b>Vanilla Pain Perdu with Banana Cashew Praline</b></span><br />
Bayou <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aQMAV45zQ7sYp-sZN8b-WzumIlYiD_x9bSNop36WXBKtSGsOAd-JV3csy5tYTBbsQvpvLsgoZoIZ9toYkm-37E_DjTnMkA-qi8TMHZltOgpNvjlvAhrIDIRj-8b3SAF6KUzH1VslgNQ/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aQMAV45zQ7sYp-sZN8b-WzumIlYiD_x9bSNop36WXBKtSGsOAd-JV3csy5tYTBbsQvpvLsgoZoIZ9toYkm-37E_DjTnMkA-qi8TMHZltOgpNvjlvAhrIDIRj-8b3SAF6KUzH1VslgNQ/s400/DSC_0024.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5BzXZNv6kJFF4xMKmW3g26DAs5YKqqZoc5NZohHxQYAIZ4N4mq8jwBhga8z2XDo_0nK-Xm6esnOsIS-IsXSvkTHgn6Eer7wi2EOHRLXDyFqOHPwmWpxU3lkB0sQ9y46YRanEW4Ef4jQ/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5BzXZNv6kJFF4xMKmW3g26DAs5YKqqZoc5NZohHxQYAIZ4N4mq8jwBhga8z2XDo_0nK-Xm6esnOsIS-IsXSvkTHgn6Eer7wi2EOHRLXDyFqOHPwmWpxU3lkB0sQ9y46YRanEW4Ef4jQ/s400/DSC_0037.JPG" width="400" /></a></div>
<br />Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-51878838554115631492013-05-14T09:23:00.000-04:002013-05-14T09:23:07.998-04:00Elder Hangen's Borscht<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaeAjCbAp4cF7heRjtq_a6b1QbFLQSh6n-HukOygikeJuDoYfwraFeVF8vH3TXP73QoAAWbk-1cL4uZsdLzO60s8MFEdgvd69_WG_BxMLsw0bqGIl04ijA3y4B2Z7tsH17kQqCZxmsA0/s1600/Thompson's+Borscht.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaeAjCbAp4cF7heRjtq_a6b1QbFLQSh6n-HukOygikeJuDoYfwraFeVF8vH3TXP73QoAAWbk-1cL4uZsdLzO60s8MFEdgvd69_WG_BxMLsw0bqGIl04ijA3y4B2Z7tsH17kQqCZxmsA0/s1600/Thompson's+Borscht.JPG" height="240" width="320" /></a></div>
This just in.<br />
<br />
My nephew Thompson is serving as a missionary in Samara, Russia. He's been there almost 9 months - the time goes so fast! His letters home are, as you might imagine, always fascinating and full of cultural and personal observations. When you become so immersed in a foreign place, it changes you, and it's fun to see that happening to him. <br />
<br />
In this week's email, he sent his much-anticipated recipe for homemade borscht. I went to Russia once, right after my own mission to Toronto. I think it was the only time I'd had borscht, but I had it several times that week. So awesome. Can't wait to try this one...just need to add beets to my shopping list - definitely not a veg I usually buy!<br />
<br />
<b>Elder Hangen's Borscht (in his own words)</b><br />
<br />
<div id="yui_3_7_2_1_1368329946085_26034">
<span id="yui_3_7_2_1_1368329946085_26733" style="font-family: times new roman, new york, times, serif;">Cut up two chicken breasts into cubes and cook them with a little oil in the bottom of the borscht pot. </span></div>
<div id="yui_3_7_2_1_1368329946085_26034">
<span id="yui_3_7_2_1_1368329946085_26733" style="font-family: times new roman, new york, times, serif;"> </span></div>
<div id="yui_3_7_2_1_1368329946085_26036">
<span id="yui_3_7_2_1_1368329946085_26038" style="font-family: times new roman, new york, times, serif;">Add
a few cups of cut cabbage and a few cubed potatoes and a cut up onion.
And add a couple (2?) liters of water. Bring to a boil and let simmer,
but don't forget to add:</span></div>
<span style="font-family: times new roman, new york, times, serif;">
</span><div id="yui_3_7_2_1_1368329946085_26040">
<span id="yui_3_7_2_1_1368329946085_26731" style="font-family: times new roman, new york, times, serif;">a few bay leaves, 2 boillon cubes (i'll never spell that right), and some dill and other greenish herbs.</span></div>
<div id="yui_3_7_2_1_1368329946085_26040">
<span id="yui_3_7_2_1_1368329946085_26731" style="font-family: times new roman, new york, times, serif;"> </span></div>
<div id="yui_3_7_2_1_1368329946085_26043">
<span id="yui_3_7_2_1_1368329946085_26042" style="font-family: times new roman, new york, times, serif;">Then
grate into a frying pan two medium sized beets, and two large carrots.
Add enough oil so that they look a little wet (1/3 to 1/2 cup? I don't
measure, just pour) and fry them up on the stove.</span></div>
<div id="yui_3_7_2_1_1368329946085_26043">
<span id="yui_3_7_2_1_1368329946085_26042" style="font-family: times new roman, new york, times, serif;"> </span></div>
<span style="font-family: times new roman, new york, times, serif;">
</span><div id="yui_3_7_2_1_1368329946085_26046">
<span id="yui_3_7_2_1_1368329946085_26048" style="font-family: times new roman, new york, times, serif;">Slice a tomato into wedges and add them to the frying pan, along
with a large spoonful of tomato paste, and a squirt of barbeque sauce.
Stir this all together, and when the potatoes in the pot are soft, add
the "borscht mash" in the frying pan to the soup. You'll notice the
brilliant red color immediately stain everything. Yum. </span></div>
<span style="font-family: times new roman, new york, times, serif;">
</span><div id="yui_3_7_2_1_1368329946085_26050">
<span id="yui_3_7_2_1_1368329946085_26908" style="font-family: times new roman, new york, times, serif;"> </span></div>
<div id="yui_3_7_2_1_1368329946085_26050">
<span id="yui_3_7_2_1_1368329946085_26908" style="font-family: times new roman, new york, times, serif;">Let boil for a while, like 35 minutes, and then let it sit and cool
for an hour. Serve in a large bowl with a dollop of sour cream! </span></div>
<div id="yui_3_7_2_1_1368329946085_26066">
<span style="font-family: times new roman, new york, times, serif;"><br /></span></div>
<div id="yui_3_7_2_1_1368329946085_26064">
<span id="yui_3_7_2_1_1368329946085_26906" style="font-family: times new roman, new york, times, serif;">Traditionally you'd eat it with
black bread. But personally I choose my borscht bread based on it's
ability to absorb liquid. Good absorptivity = good borscht bread.</span></div>
<span style="font-family: times new roman, new york, times, serif;">
</span><div id="yui_3_7_2_1_1368329946085_26062">
<span style="font-family: times new roman, new york, times, serif;"><br /></span></div>
<div id="yui_3_7_2_1_1368329946085_26060">
<span id="yui_3_7_2_1_1368329946085_26901" style="font-family: times new roman, new york, times, serif;">I don't think I forgot any ingredients, but I
probably did. A pot this size (3 - 4 liters of borscht) would last a
long time, so you could probably half the recipe. </span></div>
Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-71751842498468898142013-05-10T04:00:00.000-04:002013-05-12T13:28:37.773-04:00Honey Wheat Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZY6oEuC8Kd2UsvCTr0UGpkrkFp1GX4d7nrO1TzH0HoPROWxfyT6EXO_R8h1WsxjUFl_0WKSeITZQM8maB_VTrRbTMAhZKHCnG2bGt-KlIXhTWY-KOJmTHxbfSP5uP7sx_pBfqEYk0vWE/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZY6oEuC8Kd2UsvCTr0UGpkrkFp1GX4d7nrO1TzH0HoPROWxfyT6EXO_R8h1WsxjUFl_0WKSeITZQM8maB_VTrRbTMAhZKHCnG2bGt-KlIXhTWY-KOJmTHxbfSP5uP7sx_pBfqEYk0vWE/s640/DSC_0022.JPG" width="640" /></a></div>
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:DontVertAlignCellWithSp/>
<w:DontBreakConstrainedForcedTables/>
<w:DontVertAlignInTxbx/>
<w:Word11KerningPairs/>
<w:CachedColBalance/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here's the only wheat roll recipe you'll ever need.
These are soft and flavorful with a nice high rise I love out of pan
rolls. Butter-and-jelly them, sop them in gravy, use them as slider buns,
or really just eat them plain. If you happen to have any left (unlikely),
they're also really delicious with sausage and fruit for breakfast. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtxaFEku1gm7X0ZxdfUaqN9yfdUoaLanpdEnvpuKtFd3pKXkbuGGV_NqPTQHC7zG52UYc3bu_0IrsIooAuf_YHf-x1POmNSJmnJr40WLrnuWWLdUWvRwn-nuMkvYJt7skKHXLtbrquUE/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtxaFEku1gm7X0ZxdfUaqN9yfdUoaLanpdEnvpuKtFd3pKXkbuGGV_NqPTQHC7zG52UYc3bu_0IrsIooAuf_YHf-x1POmNSJmnJr40WLrnuWWLdUWvRwn-nuMkvYJt7skKHXLtbrquUE/s400/DSC_0018.JPG" width="400" /></a></div>
<br />
<b>Honey Wheat Rolls</b> (<a href="https://sites.google.com/site/vgpprintable/honey-wheat-rolls" target="_blank">print recipe</a>)<br />
<i>Makes 16 rolls</i><br />
<br />
1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast<br />
1 cup lukewarm water<br />
1/4 cup orange juice<br />
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces<br />
3 tablespoons honey<br />
1 cup King Arthur Unbleached All-Purpose Flour<br />
2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour<br />
1 1/4 teaspoons salt<br />
2/3 cup instant mashed potato flakes or 1/4 cup potato flour<br />
1/4 cup nonfat dry milk<span style="display: inline;"></span><br />
<br />
<div>
1. If
you're using active dry or "highly active" yeast, dissolve it with a
pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and
water sit at room temperature for 15 minutes, until the mixture has
bubbled and expanded. If you're using instant yeast, you can skip this
step.</div>
<div>
2. Combine the dissolved yeast with the remainder of the water and the
rest of the ingredients. Mix and knead everything together—by hand,
mixer or bread machine set on the dough cycle—till you've made a smooth
dough. If you're kneading in a stand mixer, it should take about 5 to 7
minutes at second speed. In a bread machine (or by hand), it should form
a smooth ball.<br />
<br />
3. Place the dough in a lightly greased bowl. Cover the bowl, and allow
the dough to rise, at room temperature, till it's quite puffy but not
necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may
take longer, especially if you've kneaded by hand. Give it enough time
to become quite puffy.<br />
4. While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.<br />
<br />
5. Gently deflate the dough, and transfer it to a lightly greased work
surface. Divide it into 16 pieces, or 24 pieces, depending on whether
you want larger or smaller rolls.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKTgh7Jt3OWDNU3rFCFlQ6_BkgESdpnQH0JBlLwqHeYnHOdZtu9doBdQi-ls2itQC6zwzzv93mDELpJTWtZRY20MxbYQLbvJs3ipL-R8rV53IeXrGbI5LUaZsg-J5R1w55UXWk6-xrj4/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKTgh7Jt3OWDNU3rFCFlQ6_BkgESdpnQH0JBlLwqHeYnHOdZtu9doBdQi-ls2itQC6zwzzv93mDELpJTWtZRY20MxbYQLbvJs3ipL-R8rV53IeXrGbI5LUaZsg-J5R1w55UXWk6-xrj4/s400/DSC_0009.JPG" width="400" /></a></div>
<br />
6. Shape each piece into a rough ball by pulling the dough into a very
small knot at the bottom (think of a balloon with its opening knotted),
then rolling it under the palm of your hand into a smooth ball.<br />
<br />
7.
Place the rolls in the 9" x 13" pan, or put eight rolls in each of the
round cake pans, spacing them evenly; they won't touch one another.<br />
<br />
8. Cover the pans with lightly greased plastic wrap, and allow the rolls
to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach
out and touch one another. While the rolls are rising, preheat the oven
to 350°F.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpsOx5d3Ua-lr_HytCxgqjRGe4dV7pIY__7t1IgXv67t96kTLOrluZYjvT9EZfzIX_pL-Mo993bZsGQyO40aEQdlA5M4ziC5cWFxgfUkYVa52FZIfFj0uSiSm3sV-UZkwvGx-rgj36wE/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpsOx5d3Ua-lr_HytCxgqjRGe4dV7pIY__7t1IgXv67t96kTLOrluZYjvT9EZfzIX_pL-Mo993bZsGQyO40aEQdlA5M4ziC5cWFxgfUkYVa52FZIfFj0uSiSm3sV-UZkwvGx-rgj36wE/s400/DSC_0012.JPG" width="400" /></a></div>
9. Bake the rolls for 15 minutes, and tent them loosely with aluminum
foil. Continue to bake until they're mahogany-brown on top, but lighter
colored on the sides, an additional 10 to 13 minutes.<br />
<br />
10. Remove the rolls from the oven, and after 2 or 3 minutes, carefully
transfer them to a rack. They'll be hot and delicate, so be careful.
Serve warm, or at room temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3-HLtc42MCGDxnstUhHWSPQaoYe4sAcETW4sYsD6YC8mFe2EDeFkTJsCkqzXLgB4IUyThU1frW4sVrCgbCCGSb4I1pYaCVvsay-WmhUzSMnRXYs2ELWurmKfh3RLRslY62E8Q5xJNaM/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3-HLtc42MCGDxnstUhHWSPQaoYe4sAcETW4sYsD6YC8mFe2EDeFkTJsCkqzXLgB4IUyThU1frW4sVrCgbCCGSb4I1pYaCVvsay-WmhUzSMnRXYs2ELWurmKfh3RLRslY62E8Q5xJNaM/s400/DSC_0014.JPG" width="400" /></a></div>
<span style="font-size: x-small;">Recipe from King Arthur Flour</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-78776725340873911232013-05-07T03:00:00.000-04:002013-05-07T03:00:09.025-04:00Lemon-Yogurt Cheesecake Bundt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zaXXbG1_Q38YTM8XPSlKIJr4D3YnYoxXQgNseIgfv14Pe5-0muZMyxivzfmZjEKLCv8sL1GQPsE37DzMaSrvtM3or-f2qeWDHb6xdQ0Vv0a0z5jsqzjg8gmpvuQxR41ftpeWHcm6zQo/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zaXXbG1_Q38YTM8XPSlKIJr4D3YnYoxXQgNseIgfv14Pe5-0muZMyxivzfmZjEKLCv8sL1GQPsE37DzMaSrvtM3or-f2qeWDHb6xdQ0Vv0a0z5jsqzjg8gmpvuQxR41ftpeWHcm6zQo/s640/DSC_0070.JPG" width="640" /></a></div>
Hello, I love anything made with lemon and olive oil. So it was a good start with this recipe. <br />
<br />
My sister was swinging through town for just a few hours, around dessert time, so I needed a crowd-pleaser that we could linger over. Not too rich or too sweet, but it couldn't be boring! I flipped through one of my favorite cookbooks and I couldn't believe this cake had never caught my eye!<br />
<br />
The pictures really speak for themselves. Gorgeous, high-rise lemon bundt with a tender crumb, brushed with lime syrup for extra ZOW-ZING, and drizzled with a thick and creamy lemon-lime cream cheese glaze. I would say it did the trick. My sister walked in, whipped out her iPad, and Instagrammed a photo of my cake before saying anything to anyone. Then we could sit down and chat over lemony slabs with tall glasses of milk. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVIxqKRrSnUFTzD0V-lbxdGF9a6Erw4-NRRaKNZ24tQixGwHay2p7-MZ-ziRB4XoCV6pgOLnDOpFyhLNUS1WBVptHxiQGE3dMgZ3WDeDqdnFJd_Q2_qRE1HBflDnmuahgoGT9sOqZYhQ/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVIxqKRrSnUFTzD0V-lbxdGF9a6Erw4-NRRaKNZ24tQixGwHay2p7-MZ-ziRB4XoCV6pgOLnDOpFyhLNUS1WBVptHxiQGE3dMgZ3WDeDqdnFJd_Q2_qRE1HBflDnmuahgoGT9sOqZYhQ/s400/DSC_0089.JPG" width="265" /></a></div>
<b>Lemon-Yogurt Cheesecake Bundt</b> (<a href="https://sites.google.com/site/vgpprintable/lemon-yogurt-cheesecake-bundt-1" target="_blank">print recipe</a>)<br /><i>Makes 12 to 14 servings</i><br /><br /><i><b>Cake:</b></i><br />1 cup light olive oil or vegetable oil<br />1/2 cup unsalted butter, melted<br />2 cups white sugar<br />Zest of 1 lemon, finely minced<br />4 large eggs<br />2 cups plain yogurt<br />2 T fresh lemon juice<br />2 tsp vanilla extract<br />4 cups all-purpose flour<br />4 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br /><br /><i><b>Lime Syrup:</b></i><br />3/4 cup water<br />1/2 cup lime juice<br />1 1/2 cups sugar<br />1/4 tsp lime oil<br /><br /><i><b>Lemon-Lime Cream Cheese Glaze:</b></i><br />2 cups confectioners' sugar<br />4 ounces cream cheese, softened<br />2 to 3 T lemon and lime juice, mixed<br /><i><b><br />Finishing Touches:</b></i><br />Lemon and lime zest<br />Confectioners' sugar, for dusting<br /><br />1.
Preheat oven to 375. Generously spray a 9- or 10-inch fluted tube pan
with nonstick cooking spray. Line a baking sheet with parchment paper
and place pan on it.<br /><br />2. In a mixer bowl, beat oil, butter,
sugar, and lemon zest together until well blended, about 3 to 5
minutes. Add eggs, yogurt, juice, and vanilla; blend well, about 2
minutes. Fold in flour, baking powder, baking soda, and salt and blend
well, making sure no uncombined ingredients cling to bottom of mixing
bowl. Spoon batter into prepared pan.<br /><br />3. Bake until cake is set
and tests done with a cake skewer that comes out clean, about 60 to 80
minutes. Cake will have fine cracks on the surface. If cake is brown
on top but doesn't seem done inside, reduce oven temperature to 325 and
let bake at lower temperature until done. Cool in pan 15 minutes before
unmolding onto a serving platter.<br /><br />4. Meanwhile, for Lime Syrup,
in a small saucepan, bring all ingredients to a boil. Let simmer 5
minutes. Cool. Poke holes all over cake with a cake skewer. Drizzle
some of syrup over cake. Let set. Repeat several times over a
30-minute period.<br /><br />5. For Lemon-Lime Cream Cheese Glaze, blend
all ingredients in a medium bowl with a whisk or in a food processor to
make a drippy glaze. Put glaze in a measuring cup with a pouring spout
and drizzle over cake. Garnish with citrus zest and edible fresh
flowers or dust with confectioners' sugar.<br /><br /><span style="font-size: x-small;">Recipe from <u>A Passion for Baking</u> by Marcy Goldman</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UwEYKqNx9t1NaZjNy2rmf3DJXuaXmKwPdiOVwZ4CsV3FgqXF_HTUZtr3k5JbBCL1YpwGTfJ-zXk-Yh0LXQ9ihs4LI4Wo1Y9zo0kYJ5-oRxK-bjbtg5buyNnotKsQ6I-xdHFvUirAYAo/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UwEYKqNx9t1NaZjNy2rmf3DJXuaXmKwPdiOVwZ4CsV3FgqXF_HTUZtr3k5JbBCL1YpwGTfJ-zXk-Yh0LXQ9ihs4LI4Wo1Y9zo0kYJ5-oRxK-bjbtg5buyNnotKsQ6I-xdHFvUirAYAo/s400/DSC_0079.JPG" width="400" /></a></div>
<br />Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com2tag:blogger.com,1999:blog-1447640303731411432.post-27920724289550160202013-05-04T04:00:00.000-04:002013-05-04T04:00:02.122-04:00Asparagus-and-Potato Flatbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vCShIqyTW61w2rjqotO3bInvKlLu7NtZEOL1r8LUaVLkDzWd1AMEdmfOGOh3q8lSp2KdgF65K12H4d3DUT4HOjy7SDd7VzqYzJV2HDGObfnzDuVG6up9L2teLidIpDyzHTdGEHMf_G8/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vCShIqyTW61w2rjqotO3bInvKlLu7NtZEOL1r8LUaVLkDzWd1AMEdmfOGOh3q8lSp2KdgF65K12H4d3DUT4HOjy7SDd7VzqYzJV2HDGObfnzDuVG6up9L2teLidIpDyzHTdGEHMf_G8/s640/DSC_0005.JPG" width="424" /></a></div>
This amazing thing hails from my favorite oh-why-oh-why-did-they-discontinue-it?!! food magazine, Everyday Food. Seriously, every time an issue would arrive, I would flip through, loving every page, and ripping over half of them out for my files. <br />
<br />
I made this flatbread a couple months ago with a <a href="http://discomom.blogspot.com/p/dinner-swap_6533.html" target="_blank">dinner swap</a> meal. It could be a side dish, as I used it, or a summery main, in which case it probably serves more like 4. It is very easy, but maybe not as easy as it claims. Have you ever shaved asparagus with a vegetable peeler? You get a couple shaves in, and it breaks. A little frustrating, and a little wasteful. But then you can kind of chop/peel the rest in bits, and throw them on. Maybe you don't get all those beautiful ribbons Martha Stewart promises, but it still tastes the same, which is super duper awesome. <br />
<br />
You can use store bought or homemade pizza dough - because I was making so many, I used Trader Joe's dough, which is $1/lb. Hard to beat. The potatoes add a sweet-salty-starchy-ness that's really nice under the earthy asparagus and tangy chevre. Next time, I would use less goat cheese. The amount called for overpowered things for me. I might cut it in half. But if you love goat cheese, go for it. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptDLRL2cpSxpbRTId-IxwhjbrmgMrwLPLOuHhtY82a4NEnx34x4Fls4J_PUSh8CE9N1LHYYHa-4yd_406M9VnZgtZG6vq-VMn6oXJkuBzew6Qx0lWsIoQk9n-6_QVtYouBdenekL6LfU/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptDLRL2cpSxpbRTId-IxwhjbrmgMrwLPLOuHhtY82a4NEnx34x4Fls4J_PUSh8CE9N1LHYYHa-4yd_406M9VnZgtZG6vq-VMn6oXJkuBzew6Qx0lWsIoQk9n-6_QVtYouBdenekL6LfU/s400/DSC_0007.JPG" width="400" /></a></div>
<b>Asparagus-and-Potato Flatbread</b> (<a href="https://sites.google.com/site/vgpprintable/asparagus-and-potato-flatbread" target="_blank">print recipe</a>)<br /><i>Makes 2 flatbreads; 6 servings</i><br /><br />All-purpose flour, for rolling<br />1 pound pizza dough, thawed if frozen, divided in half<br />1/4 cup extra-virgin olive oil<br />1 medium Yukon Gold potato, peeled and thinly sliced<br />Coarse salt and ground pepper<br />1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler<br />4 ounces fresh goat cheese, crumbled (1 cup)<br /><br />1. Preheat oven to 500 degrees, with racks in middle and lower
thirds. On a lightly floured surface, roll dough into two 6-by-16-inch
ovals and transfer to two parchment-lined rimmed baking sheets. Brush
each with 1 tablespoon oil. In a medium bowl, toss potato with 2
teaspoons oil and season with salt and pepper. Arrange potatoes on
dough, leaving a 1/4-inch border. Bake until edges of crusts are golden
and potatoes are beginning to crisp around edges, about 12 minutes,
rotating sheets halfway through.<br /><br />2. Meanwhile, toss asparagus with 2 teaspoons oil and season
with salt and pepper. Reduce heat to 450 degrees, remove sheets from
oven, and top flatbread with asparagus. Return sheets to oven and bake
until asparagus is crisp-tender, 5 minutes. Top with cheese and bake
until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1
teaspoon oil, then cut into wedges to serve.
<br /><br /><span style="font-size: x-small;">Recipe from Martha Stewart</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-35776560446759225212013-05-01T14:41:00.000-04:002013-05-03T16:27:05.424-04:00Rich Coffeecake with Sweet Cheese Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4nxwSPfJpbwl-xH28ZdF3WXSeBHvrcAEHKqP96cdEXpvWSJ0jQTlVt7C4g5Msz_DWQ3I7Z5ikYqdO_PGVdlVpY9QrXL_gHjhZpXf82XSQ8rGhIxWp2cMNcsIF5T514kqxJIVfJmpCpk/s1600/DSC_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4nxwSPfJpbwl-xH28ZdF3WXSeBHvrcAEHKqP96cdEXpvWSJ0jQTlVt7C4g5Msz_DWQ3I7Z5ikYqdO_PGVdlVpY9QrXL_gHjhZpXf82XSQ8rGhIxWp2cMNcsIF5T514kqxJIVfJmpCpk/s640/DSC_0469.JPG" width="640" /></a></div>
If you're wondering where I've been the last 8 days, and really the last two months, I've been typing up this recipe. It's that long.<br />
<br />
Despite major time constraints and setbacks, like feeding my family and sleeping at night, I have persevered, because I think it's really important that this recipe be freely available on the internet. It is freaking amazing.<br />
<br />
I think I may have just found our new Christmas or maybe Easter or maybe birthday breakfast tradition. Gorgeous amazing yeasted butter dough. Cheese danish filling with the slightest hint of lemon. Streusel and icing, natch. Do most of the work the day before, then finish it on Day 2. Really worth it. Plus it makes two so you're getting your time's worth. Freeze one for a friend, or for another day. This was the winner of <a href="http://virtualgoodyplate.blogspot.com/2013/04/dessert-club-cheese.html" target="_blank">Dessert Club - Cheese night.</a> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXf2isvmFudDscL_8r5025EQaoJ_0Y9lAhm-AjUbzmngM5RRfS6jOL8eWNV6yl0sU4Z0NvzusTEXABUyMegWOMgT9_u3KGkO0vx1jJXzCxyfW07A3Lxehwys93Jb90o6CUHp6dAj5EEA/s1600/DSC_0466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXf2isvmFudDscL_8r5025EQaoJ_0Y9lAhm-AjUbzmngM5RRfS6jOL8eWNV6yl0sU4Z0NvzusTEXABUyMegWOMgT9_u3KGkO0vx1jJXzCxyfW07A3Lxehwys93Jb90o6CUHp6dAj5EEA/s400/DSC_0466.JPG" width="400" /></a></div>
<br />
<b>Rich Cheesecake with Sweet Cheese Filling</b> (<a href="https://sites.google.com/site/vgpprintable/rich-cheesecake-with-sweet-cheese-filling" target="_blank">print recipe</a>)<br />
<i>Makes 2 cakes, each serving 8 to 10</i><br />
<br />
<i>The
finished cakes freeze beautifully, so you can make the full amount of
dough, bake two cakes, and freeze one for later. Or the recipe can be
halved. Between rising, shaping, and proofing, preparing these cakes is
time-consuming, though not at all labor-intensive. An early morning
start will let you make, rise, shape, proof, and bake the dough all in
one day. Alternatively, you can refrigerate the shaped, proofed loaf
overnight and bake it the next morning for breakfast. </i><i><b> </b></i><br />
<br />
<i><b>Rich Coffeecake Dough</b></i><br />
2 envelopes (about 4 1/2 tsp) instant yeast<br />
1/4 cup warm water (110 degrees)<br />
1/2 cup (3.5 oz.) granulated sugar<br />
4 large eggs<br />
2 T milk<br />
1 tsp vanilla extract<br />
4 1/4 cups (21.25 oz.) unbleached all-purpose flour<br />
1 1/2 tsp salt<br />
16 T (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool<br />
<br />
<i><b>Sweet Cheese Filling</b></i><br />
8 oz. cream cheese, softened but still cool<br />
1/4 cup (1.75 oz.) granulated sugar<br />
2 1/2 T unbleached all-purpose flour<br />
Pinch salt<br />
2 tsp finely grated zest from one lemon<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
<i><b><br /></b></i><i><b>Streusel Topping</b></i><br />
1/3 cup packed light or dark brown sugar<br />
1 T granulated sugar<br />
1/2 cup (2.5 oz.) unbleached all-purpose flour<br />
1/2 tsp ground cinnamon<br />
1/4 tsp salt<br />
5 T cold unsalted butter, cut into 8 pieces<br />
<br />
<i><b>Coffeecake Icing</b></i><br />
3/4 cup confectioners' sugar, sifted<br />
3 1/2 tsp milk<br />
1/2 tsp vanilla extract<br />
<br />
<i><b>Egg Wash</b></i><br />
1 large egg<br />
1 tsp heavy cream (preferably) or whole milk<br />
<br />
1.
For the Dough: Sprinkle the yeast over the warm water in the bowl of a
standing mixer; stir to dissolve. Add the sugar, eggs, milk, and
vanilla; attach the paddle and mix at the lowest speed until well
combined. Add 3 1/4 cups of the flour and the salt, mixing at low speed
until the flour is incorporated, about 1 minute. Increase the speed to
medium-low and add the butter pieces 1 at a time, beating until
incorporated, about 20 seconds after each addition (total mixing time
should be about 5 minutes.) Replace the paddle with the dough hook and
add the remaining 1 cup flour; knead at medium-low speed until soft and
smooth, about 5 minutes longer. Increase the speed to medium and knead
until the dough tightens up slightly, about 2 minutes longer.<br />
<br />
2.
Scrape the dough (which will be too soft to pick up with your hands)
into a straight-sided lightly oiled plastic container or bowl using a
plastic dough scraper. Cover the container tightly with plastic wrap
and let dough rise at warm room temperature until doubled in size, 3 to 4
hours. Press down the dough, replace the plastic, and refrigerate
until thoroughly chilled, at least 4 or up to 24 hours. Alternatively,
for a quick chill, spread the dough about 1 inch thick on a baking
sheet, cover with plastic, and refrigerate until thoroughly chilled,
about 2 hours.<br />
<br />
3. For the Filling: Meanwhile, beat the
cream cheese, sugar, flour, and salt in the bowl of a standing mixer at
high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and
vanilla. Reduce speed to medium and continue beating, scraping down the
sides of the bowl at least once until incorporated, about 1 minute.
Scrape the mixture into a small bowl and chill thoroughly before using.
(The filling can be refrigerated in an airtight container up to 3
days.)<br />
<br />
4. For the Streusel: Mix the brown and granulated
sugars, flour, cinnamon, and salt in a small bowl. Add the butter and
toss to coat. Pinch the butter chunks and dry mixture between your
fingertips until the mixture is crumbly. Chill thoroughly before
using. (The streusel can be refrigerated in an airtight container up to
2 weeks.)<br />
<br />
5. For the Icing: Whisk all the ingredients in
a medium bowl until smooth. (The icing can be refrigerated in an
airtight container up to 1 week. Thin with a few drops of milk before
using.)<br />
<br />
6. When you are ready to shape the coffeecakes,
remove the chilled dough from the refrigerator and turn it out onto a
lightly floured work surface, scraping the container sides with a rubber
spatula if necessary. Divide the dough in half for 2 cakes. Roll into
a 12 by 8-inch rectangle (dough should be about 1/3 inch thick).
Straighten with a bench scraper to keep the sides even. Place the dough
rectangle on a parchment paper-lined baking sheet. Spread a 3-inch
wide strip of filling (use half the filling) down the center of the
dough, leaving a 1 1/2 inch border at each short end. Using a knife,
cut a 1 1/2 inch square out of each corner of the dough, so it looks
like an elongated + sign. Using scissors, make 5 equally spaced snips ,
1 1/2 inches deep, along each long side of the dough. Fold the ends
over the filling, pinching the corner edges together to seal. Bring the
flaps of dough from the long sides together in the center, overlapping
the ends and pinching tightly to secure. Repeat with the second half of
dough. Cover lightly with plastic and proof until slightly puffed, 1
1/2 to 2 hours. <br />
<br />
7. For the Egg Wash: Beat the egg and cream in a small bowl until combined. <br />
<br />
8.
Adjust the oven rack to the middle position and heat the oven to 350
degrees. Working with and baking one coffeecake at a time, brush the
egg wash evenly on the exposed dough. Sprinkle evenly with half the
streusel topping, if using. <i><u>Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning</u></i>
and bake until deep golden brown and/or an instant-read thermometer
inserted in the center of the cake reads 190 degrees, 25 to 30 minutes.
Slide the parchment with the coffeecake onto a wire rack and cool at
least 20 minutes. Drizzle the cake with half the icing and serve. <br />
<br />
<span style="font-size: x-small;">Recipe from <u>Baking Illustrated</u></span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-61814863492950291982013-04-23T07:00:00.000-04:002013-04-23T07:00:13.582-04:00Ode to Dessert Club<div style="text-align: center;">
<b>Ode to Dessert Club </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
By Jeff Y***</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3.20.2013</div>
<br />
Wednesday, blessed Wednesday,<br />
<br />
Usually the third Wednesday, but sometimes the second, of the month.<br />
<br />
The weeks and days before, recipe books piled up. Experiments in the kitchen. Wrinkled brow. Please taste this? It just needs 5 more minutes. Stay here, I need to run to the store. Well, I dunno, honey, maybe more chocolate?<br />
<br />
Waiting at the oven, thinking, wooden spoon against the mouth, hmm, what are those crafty M's - McNair and McMullin - dreaming up this month?<br />
<br />
They are so sweet and nice but they are trying to beat my wife.<br />
<br />
And then, 8:20-ish, out the door, carrying her dessert. Always perfect of course. But she is still grumbling that it needs something extra.<br />
<br />
Daughter is in bed and I wait. Reading, surfing, exercising, but mostly waiting for the sound of the screen door. She's home! It's like Santa, the Easter Bunny, and a Leprachaun appearing. A cute one with short brown hair and lipstick.<br />
<br />
Pour a glass of milk for proper palate cleansing, grab a fork and take a look. Oh, yum and yum and yum and yum. And yum.<br />
<br />
Mm-hmm, I'll bet this is a Stratton special. What's this? Hickman? Ah, yes, should have known, so creative. Pause while we all praise Kari Hickman, the genesis. Okay, done. Mmm, yum, Jonny Jacobs will like this one. And this? Sheri, so perfect as usual. Ah, yes, Bowman, amazing, but maybe Bowman squared? Ah, this must be Joelle's, it's as wonderful as her husband. How about Michelle? Delightful.<br />
<br />
What, you did not win? How is that possible? You were robbed. I'm sure you came in second by maybe one vote, honey. You'll have to try again next month.<br />
<br />
Next third Wednesday, blessed Wednesday.Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-6024366168822233132013-04-21T23:20:00.002-04:002013-04-21T23:31:05.180-04:00Dessert Club - Cheese!I found my headphones I thought I lost on <a href="http://discomom.blogspot.com/search/label/URT2013" target="_blank">my trip</a> last month. Which means I'm listening to more music. Which means I'm in a good mood. A sassy mood. A creative mood. A blogging mood. Here's last month's Dessert Club.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjocQinvU2a0Wq0BWQFfKY-tn0fZF5kSG9S67xh0aQ_c4Vv9kOP0xG74ulMFIGr3Zny478PwZwg5J6Ehnk83D_G7L5m1ucsSPPaMGr0sTT6AubkBHNt7SFIqYnEuVGijyyIbDDicPWm2A/s1600/DSC_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjocQinvU2a0Wq0BWQFfKY-tn0fZF5kSG9S67xh0aQ_c4Vv9kOP0xG74ulMFIGr3Zny478PwZwg5J6Ehnk83D_G7L5m1ucsSPPaMGr0sTT6AubkBHNt7SFIqYnEuVGijyyIbDDicPWm2A/s640/DSC_0459.JPG" width="640" /></a></div>
<br />
The theme was Cheese, and we specified this was a <i>sweet </i>cheese challenge. When I suggested we open it to sweet or savory, everyone exclaimed then they would have to make two things, so we stuck to sweet this time around. The offerings were truly incredible. <br />
<br />
<span style="font-size: large;">Pear Caramel Tart with Walnuts and Gorgonzola Dolce</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85h1Au8opthAoeyM5tSsRDvLIHpIYv2C7YVXaUW-20Z88hI541xAdCRHIUYEh0qtFxIwHeH_Y2RwIjO-HCxUjpVze-w0yuqtVk2UbcbRmGyBGhGp9gCW8HXLulND-QjIEP4cRtcNOSkQ/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85h1Au8opthAoeyM5tSsRDvLIHpIYv2C7YVXaUW-20Z88hI541xAdCRHIUYEh0qtFxIwHeH_Y2RwIjO-HCxUjpVze-w0yuqtVk2UbcbRmGyBGhGp9gCW8HXLulND-QjIEP4cRtcNOSkQ/s400/DSC_0433.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Hazelnut Crunch Chocolate Cake with Orange Marscapone </span><br />
(one of my favorites!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOsWJWj_Cmo3YYuKCkB2qLIKK7wGNLwzo_i5yo1031onJ_5c6HSxs_ov54wf19siBL77SXr9iZEmDuOqC7dG1r7kXdnFnbS8q5SVtdUQ6Pap8qIfco2eUbTwjp5_tlaneUC_XU-ly6K0/s1600/DSC_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOsWJWj_Cmo3YYuKCkB2qLIKK7wGNLwzo_i5yo1031onJ_5c6HSxs_ov54wf19siBL77SXr9iZEmDuOqC7dG1r7kXdnFnbS8q5SVtdUQ6Pap8qIfco2eUbTwjp5_tlaneUC_XU-ly6K0/s400/DSC_0443.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Carrot Cake with Marscapone Lime Frosting</span><br />
(another of my favs) <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhQPUHUxrbLxsPd7ad_vIvcGQrAK1AKggAit0rob58uH_eIMshsG9zXO-86_VFz8ypLyhRKkCBeDMbIlwwsmyt3MFwXABwJHQm-SAh1bKE6NQWaDm2Xa_123vcuwXW3XhcKmQ-kqYUfw/s1600/DSC_0444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhQPUHUxrbLxsPd7ad_vIvcGQrAK1AKggAit0rob58uH_eIMshsG9zXO-86_VFz8ypLyhRKkCBeDMbIlwwsmyt3MFwXABwJHQm-SAh1bKE6NQWaDm2Xa_123vcuwXW3XhcKmQ-kqYUfw/s400/DSC_0444.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Gorgonzola Caramels </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOCCc28-VIMn7kXVOxQSbn8uooN2FA8a8T7o_op-tZo16PKvLvid5iCRsDFCk4LqipJdJibl3bvsxi__DVo5jGhtbrmRSu3YFd8ZA6FZD3mBA8iHUjvWxbYFCQ8R-KJJZkn2V8II5FSo/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOCCc28-VIMn7kXVOxQSbn8uooN2FA8a8T7o_op-tZo16PKvLvid5iCRsDFCk4LqipJdJibl3bvsxi__DVo5jGhtbrmRSu3YFd8ZA6FZD3mBA8iHUjvWxbYFCQ8R-KJJZkn2V8II5FSo/s400/DSC_0445.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Triple Ginger Blue Pear Tart </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbqLEhweHElUi-I20O9fU10_VZBiZbE4DCIN99qzieh1ndKzTZpU3Cvxv-DMjgY6p2tfzCVouOmn0GLKUR2_AnmlRipsKZ6qw5NSElDQ7TpN3Eh3SBCej2ivPYsvG6DrwLPBtwdu_aTI/s1600/DSC_0448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbqLEhweHElUi-I20O9fU10_VZBiZbE4DCIN99qzieh1ndKzTZpU3Cvxv-DMjgY6p2tfzCVouOmn0GLKUR2_AnmlRipsKZ6qw5NSElDQ7TpN3Eh3SBCej2ivPYsvG6DrwLPBtwdu_aTI/s400/DSC_0448.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Brie-Stuffed Dates </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJU2lKzmIF0jqbiiZVoMunI9jAGPJv2li5G6DZ3B6pY_TqALma86ZwcFoZaPVbBiWNkbmxNliv2875FrbhPsYJ8sa3n9iTISLoCEAQJBFv_BozREEzeH6ip6RAcwKuzCRJmrUolvtvmj0/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJU2lKzmIF0jqbiiZVoMunI9jAGPJv2li5G6DZ3B6pY_TqALma86ZwcFoZaPVbBiWNkbmxNliv2875FrbhPsYJ8sa3n9iTISLoCEAQJBFv_BozREEzeH6ip6RAcwKuzCRJmrUolvtvmj0/s400/DSC_0450.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Cannoli Pie </span><br />
(OK, I had a lot of favorites - this was another)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1UoT3EIF2WqK9nPD_LGyKUhyphenhyphen3XvafdMS3rdHmJpWD2uPCv47mNPbBy-F9A-zkMslJFztPzsK0qShL6jGr8V1vkwx1yBBQRN8ExHcQnk9b9TvgcZnsvga7FEmPowkjmqd7Iq6xc357po/s1600/DSC_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1UoT3EIF2WqK9nPD_LGyKUhyphenhyphen3XvafdMS3rdHmJpWD2uPCv47mNPbBy-F9A-zkMslJFztPzsK0qShL6jGr8V1vkwx1yBBQRN8ExHcQnk9b9TvgcZnsvga7FEmPowkjmqd7Iq6xc357po/s400/DSC_0451.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Chocolate Cottage Cheese Cookies </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NVmYWFwxhLqmth2JC5L_pOyidloOJsC_Wo89O85vVIdnL_IxRtYQv4M0D6FPQPae-CovG3yrvt1qOiDPA3W_6xeRHtnB6HHfw1bwkny564nL2iV6CHfHnRmkNg547-G3L7J3N3zKyDg/s1600/DSC_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NVmYWFwxhLqmth2JC5L_pOyidloOJsC_Wo89O85vVIdnL_IxRtYQv4M0D6FPQPae-CovG3yrvt1qOiDPA3W_6xeRHtnB6HHfw1bwkny564nL2iV6CHfHnRmkNg547-G3L7J3N3zKyDg/s400/DSC_0453.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Quark Cookies </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZEd9iBhSSTkcL8cq15yglprZUxhIKV2JbtDXN5yr4N5xQ5ULWFQ7vqNNa4kujgZUtVnXB4M8F_GNYEwknNrny5xHUww5zprjKepEpAZU5Up2hhc4XfwCsrs2mlKuk4jXwaysSq_ucVE/s1600/DSC_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZEd9iBhSSTkcL8cq15yglprZUxhIKV2JbtDXN5yr4N5xQ5ULWFQ7vqNNa4kujgZUtVnXB4M8F_GNYEwknNrny5xHUww5zprjKepEpAZU5Up2hhc4XfwCsrs2mlKuk4jXwaysSq_ucVE/s400/DSC_0457.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6XMvwEhjOgA3QRZpOSP10HhC2HBdtsjsr3dGFPnzVuotB7iv9qaK8QWZeuXFBq3N7CyaR1SGXy14thwrNm5oohugIIPPyhpgxfi2FkpN38oqpqlLCPVq168No4ZokT8chtNpXxZdHwU/s1600/DSC_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-size: large;">Italian Ricotta Cake</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtbrc5kg9VpUXGyeqVGY08uslb24oDrIQ1BY-THTBRXL-cuxc0T6BzXPWTMkzDM64asy1Hb7g1HyAdaHawYzAvlmA6DNTjGDn8yDfJ5JJeP6fPbCJORlvfsf8nMHWXT-eJ_mRsUAFvJI/s1600/DSC_0462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtbrc5kg9VpUXGyeqVGY08uslb24oDrIQ1BY-THTBRXL-cuxc0T6BzXPWTMkzDM64asy1Hb7g1HyAdaHawYzAvlmA6DNTjGDn8yDfJ5JJeP6fPbCJORlvfsf8nMHWXT-eJ_mRsUAFvJI/s400/DSC_0462.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Blue Cheese Ice Cream with a Poached Pear Reduction </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcXEo_j7Ct4bd1tX2Q7tRKiAAMxYnbi_aM1KZkMWAl6EaB-1c7H7A_JYZWkxhNC3XIPNAehwwvovoQmsvxpF5dKqxyyYTC2ZGSAEVzP-HhCIAfNYyRghj4Lxs_ytjjf2HsMr3OwvMfMA/s1600/DSC_0465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcXEo_j7Ct4bd1tX2Q7tRKiAAMxYnbi_aM1KZkMWAl6EaB-1c7H7A_JYZWkxhNC3XIPNAehwwvovoQmsvxpF5dKqxyyYTC2ZGSAEVzP-HhCIAfNYyRghj4Lxs_ytjjf2HsMr3OwvMfMA/s400/DSC_0465.JPG" width="400" /></a></div>
<br />
And amazingly, I actually won this time (!) with my...<br />
<span style="font-size: large;">Rich Coffee Cake with Sweet Cheese Filling </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiiYEB2DHFLIJMDPoVr3g5ErXAcyk5zEWo2d2U1tUxXl56aPD8P25KreWbtP8qF2OAv6o-zSC5ONdDlxXoiMz2mqaUE0a0H9SPTgSuYrsGucoKLNnUcGQRt4cRyftauboSNg6Nx2ixpU/s1600/DSC_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiiYEB2DHFLIJMDPoVr3g5ErXAcyk5zEWo2d2U1tUxXl56aPD8P25KreWbtP8qF2OAv6o-zSC5ONdDlxXoiMz2mqaUE0a0H9SPTgSuYrsGucoKLNnUcGQRt4cRyftauboSNg6Nx2ixpU/s400/DSC_0469.JPG" width="400" /></a></div>
I was proud of this win - the pastry for this coffee cake was a several-day affair.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOIZAnX50nux2pzmHmWtlNMuJldXoFD1hDKTALSfgudHPv234l8uU0yjcMH2O0lTuzkDbDg6eYZQsNGUhGVpvvbivaS1rICnqYA8oyK2644I6_pwJOJXrR-ED-yUogA4WCXsZqlrR1bE/s1600/DSC_0471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOIZAnX50nux2pzmHmWtlNMuJldXoFD1hDKTALSfgudHPv234l8uU0yjcMH2O0lTuzkDbDg6eYZQsNGUhGVpvvbivaS1rICnqYA8oyK2644I6_pwJOJXrR-ED-yUogA4WCXsZqlrR1bE/s400/DSC_0471.JPG" width="400" /></a></div>
But just as good, if not even better, than all the cheesy desserts we sampled, was a surprise. DC member Rebecca brought...what shall I call it?...a poetic essay, written earlier that day by her husband Jeff, one of Dessert Club's biggest fans. It is called Ode to Dessert Club, and it deserves its own blog post. Watch for it.Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-31411757981450330072013-04-14T10:26:00.003-04:002013-04-14T10:26:53.891-04:00Lemon Ginger Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8Ov-dwCIBI9qpNqFoeNKDQA7yW_77T68wRa-Z0_WCq8vkvx7yb3y5UkaaR_Sn_SlDhtmUh6Lup9TL-WLY6L2pun8SgH30TfKNZH6JYS50KzTGSpEIFawjcu3q1YatMSk_JPhm3joKLc/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8Ov-dwCIBI9qpNqFoeNKDQA7yW_77T68wRa-Z0_WCq8vkvx7yb3y5UkaaR_Sn_SlDhtmUh6Lup9TL-WLY6L2pun8SgH30TfKNZH6JYS50KzTGSpEIFawjcu3q1YatMSk_JPhm3joKLc/s640/DSC_0033.JPG" width="640" /></a></div>
Lately I've been craving my <a href="http://virtualgoodyplate.blogspot.com/2011/07/tuscan-lemon-muffins.html" target="_blank">Tuscan Lemon Muffins</a>, but I forgot to get ricotta cheese at the store, so the craving has been put on hold...like you can do that. I've also been missing baking. Which is ironic because it feels like I'm always in the kitchen, and I'm monumentally behind on this blog - like months behind on posting the things I've made. But it's been a long time, probably almost two months, since I just baked to bake. No Dessert Club, no birthday, no event, no dinner swap. Just for the pleasure of the process and product. <br />
<br />
This morning, rummaging through the cupboards, I came across a bag of (admittedly, I don't know how old) candied ginger, and still on the vein of lemon muffins, I foodgawkered Lemon Ginger Muffins. Breakfast is done.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-B_DnQV72cJOLZdysph_IRIZ0f1xeEknR9Dy2YeP55eYL5urLDzDJSHevJXWVDwyordNFdnnJKwuN3UNiSL6LegKUQKUAHUcmztnurxBFWjT9UJ9Lyp5BhDbPSWBvdqDm1Pnw6-JpuWw/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-B_DnQV72cJOLZdysph_IRIZ0f1xeEknR9Dy2YeP55eYL5urLDzDJSHevJXWVDwyordNFdnnJKwuN3UNiSL6LegKUQKUAHUcmztnurxBFWjT9UJ9Lyp5BhDbPSWBvdqDm1Pnw6-JpuWw/s400/DSC_0030.JPG" width="265" /></a></div>
<br />
<a href="http://foodgawker.com/" target="_blank">Foodgawker</a> is a two-headed beast. The pictures, and associated recipes, are inspiring and saliva-inducing. Then I click through to the blogs, and get depressed. They have advertising. How do they take such amazing pictures? How do they have time to make that food? The blog is so...sophisticated. Et cetera. Blog inferiority complex. Can't really be helped, unless I don't look at them. But once in awhile, I just can't help it. What has foodgawker got for me today?<br />
<br />
Today, it was just the thing.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTfoYIrkKU29VdNLW_7xheU6PFINPF9SNB9sAZr9-KBCcGKl2JPW9P_cp3fucgXYuNksN19A6-U-ATJoceSWGcLWa5pW0XnWP7B6kQiVUdGpWV6zoN4Yy2vXtGITjFk9EGZzDQcc0WEQ/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTfoYIrkKU29VdNLW_7xheU6PFINPF9SNB9sAZr9-KBCcGKl2JPW9P_cp3fucgXYuNksN19A6-U-ATJoceSWGcLWa5pW0XnWP7B6kQiVUdGpWV6zoN4Yy2vXtGITjFk9EGZzDQcc0WEQ/s400/DSC_0034.JPG" width="400" /></a></div>
<br />
<b>Lemon Ginger Muffins</b> (<a href="https://sites.google.com/site/vgpprintable/lemon-ginger-muffins" target="_blank">print recipe</a>)<br /><i>Makes 18 muffins</i><br /><br />3 cups all-purpose flour<br />1 T baking powder<br />1 tsp baking soda<br />1/2 tsp ground ginger<br />1/2 tsp salt<br />1/2 cup unsalted butter, room temperature<br />1 cup granulated sugar<br />1/2 cup crystallized ginger, chopped<br />1 T lemon zest<br />2 T lemon juice<br />2 eggs<br />1 cup milk<br />2 T lemon juice for glaze<br />1 cup powdered sugar for glaze<br /><br />1. Preheat oven to 375. Line muffin cups with paper liners.<br /><br />2. In a medium bowl whisk flour, baking powder, baking soda, ginger and salt; set aside.<br /><br />3.
In a large bowl of an electric mixer, cream the butter and sugar until
light and fluffy. Add the crystallized ginger, lemon zest and lemon
juice, then mix that in. Add the eggs one at a time and beat until each
is just incorporated. Alternate the addition of the milk and dry
ingredients by thirds, making sure not to overmix each addition.<br /><br />4.
Spoon the batter into the prepared muffin tin and fill each nearly to
the brim of the liner. Bake them for 15 to 18 minutes until the tops
are a nice golden brown and a toothpick inserted into the middle comes
out clean. Transfer them to a cooling rack.<br /><br />5. While the
muffins cool, mix together the reserved lemon juice and powdered sugar
until there are no lumps. Drizzle glaze over muffins.<br /><br /><span style="font-size: x-small;">Recipe from HotPolkaDot.com</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-44364117713398133342013-04-10T13:20:00.000-04:002013-04-10T13:21:32.537-04:00Heaven & Hell CakePeople. I am so far behind I feel like giving up. The fact that today is the first 90-degree day of the year, and my air conditioning has broken, might also have something to do with it. But I've got some cold raspberry-lime seltzer here, and the first couple of quiet hours to myself in over a month, so let's just keep on keeping on.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEllfY7RIBMEx1WnFzlpt1HdaeQ3gpziEFn0JuB8yWC-pcIiniwQvPahnJgu0ll5qS_ZK0gICpTyWDB8qsvZalKx76jwAMMDD8MwkhzHhi_Fi98kUeBgRZ5BM9FDrDoeG9bYlLE9T9juE/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEllfY7RIBMEx1WnFzlpt1HdaeQ3gpziEFn0JuB8yWC-pcIiniwQvPahnJgu0ll5qS_ZK0gICpTyWDB8qsvZalKx76jwAMMDD8MwkhzHhi_Fi98kUeBgRZ5BM9FDrDoeG9bYlLE9T9juE/s640/DSC_0023.JPG" width="640" /></a></div>
<br />
Heaven & Hell Cake - another one of my favs from Lit Night. Apparently each component was a beast to master, and this cake's maker, one of Dessert Club's most skilled artisans, had to try several times to get it right. So if you want to make it, good luck.<br />
<br />
<b>Heaven & Hell Cake</b> (<a href="https://sites.google.com/site/vgpprintable/heaven-hell-cake" target="_blank">print recipe</a>)<br />
<i>Serves 10 to 12</i><br />
<br />
<i><b>For the ganache:</b></i><br />
2 lbs. milk chocolate, such as Valrhona, chopped<br />
1 1/2 cups heavy cream<br />
<br />
<i><b>For the angel food cake:</b></i><br />
1 1/2 cups confectioners' sugar<br />
1 cup cake flour<br />
1 1/2 cups egg whites<br />
1 tsp. cream of tartar<br />
1/8 tsp. kosher salt<br />
1 cup sugar<br />
2 tsp. vanilla<br />
1 tsp. almond extract<br />
<br />
<i><b>For the devil's food cake:</b></i><br />
1/2 cup vegetable shortening, plus more for pan<br />
1 1/2 cups cake flour, plus more for pan<br />
1 tsp. baking soda<br />
3/4 tsp. kosher salt<br />
1/4 tsp. baking powder<br />
1 cup coffee<br />
1/2 cup cocoa powder, sifted<br />
1 1/2 cups sugar<br />
1 tsp. vanilla<br />
2 eggs<br />
<br />
<i><b>For the peanut butter mousse:</b></i><br />
1 1/2 lbs. cream cheese, at room temperature<br />
4 cups smooth peanut butter, at room temperature<br />
3 1/2 cups confectioners' sugar, sifted<br />
1 1/2 cups heavy cream<br />
<br />
1.
Make the ganache: Place the chocolate in a medium-size bowl. Bring
cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and
let sit to melt for 5 minutes. Using a rubber spatula, combine the
chocolate and cream. Cover with plastic wrap and set aside to let rest
for 4 hours.<br />
<br />
2. Make the angel food cake: Heat oven to 325°.
Line bottom of a 10" round cake pan with ungreased parchment paper. In a
medium bowl, sift together confectioners' sugar and flour; set flour
mixture aside. In a large bowl, beat egg whites, cream of tartar, and
salt with a handheld mixer on low speed until frothy. Increase mixer
speed to medium, sprinkle in sugar, vanilla, and almond extract, and
beat until stiff peaks form. Sprinkle half of the confectioners'
sugar–flour mixture over egg whites; using a rubber spatula, fold until
just combined. Repeat with remaining flour mixture. Pour batter into
prepared cake pan and bake until top of cake springs back when touched,
45–50 minutes. Transfer cake to a rack and let cool.<br />
<br />
3. Make
the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan
with shortening and dust with flour to coat; shake out excess flour and
set pan aside. In a medium bowl, whisk together cake flour, baking soda,
salt, and baking powder; set flour mixture aside. In another medium
bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture
aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs
with a handheld mixer on medium speed until pale and fluffy, 2 minutes.
Alternately add the flour mixture and the coffee mixture to the bowl in 3
stages, beating to combine after each addition. Pour the batter into
the prepared cake pan and bake until a toothpick inserted into cake
comes out clean, 30–35 minutes; transfer to a rack and let cool
completely.<br />
<br />
4. Make the peanut butter mousse: In a large
bowl, beat cream cheese, peanut butter, and confectioners' sugar with a
handheld mixer on medium speed until smooth and fluffy, about 3 minutes.
Put cream into a large bowl and beat on high speed until stiff peaks
form. Using a rubber spatula, fold the whipped cream into the peanut
butter mixture; set mousse aside in the refrigerator.<br />
<br />
5.
Assemble the cake: Using a serrated-blade knife, slice each cake
horizontally into 2 layers. Place 1 layer of the devil's food cake on a
cake stand and spread 1/3 of the peanut butter mousse over the top with a
butter knife. Top mousse with a layer of the angel food cake and spread
with half of the remaining mousse. Repeat with the remaining devil's
food cake, mousse, and angel food cake. Wrap cake in plastic wrap and
freeze for 2 hours. Stir ganache until smooth and spread evenly over the
top and sides of the cake with a butter knife. Refrigerate the cake for
2 hours before slicing.<br />
<br />
Recipe from Saveur.com and DC member J.B.<br />
<br />Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com2tag:blogger.com,1999:blog-1447640303731411432.post-76614376729894493152013-03-19T15:28:00.000-04:002013-03-19T15:29:02.771-04:00Bill Bryson's Dream-Fulfilling Lemon Pie<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfAkNQlAcC5YzKLxnlBpbFuEBO3L8dLMxHkf-wuJ9e6jPK4yJr6b2KmO73-2LgFpMXWSLlgOFq6BfyVTkZ8HBTCBRAyZj0ONyRxkfIgjpxIdUCltrbBnaIleSTD7061U2skmbnM4Wxgg/s1600/a-walk-in-the-woods-book-cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfAkNQlAcC5YzKLxnlBpbFuEBO3L8dLMxHkf-wuJ9e6jPK4yJr6b2KmO73-2LgFpMXWSLlgOFq6BfyVTkZ8HBTCBRAyZj0ONyRxkfIgjpxIdUCltrbBnaIleSTD7061U2skmbnM4Wxgg/s320/a-walk-in-the-woods-book-cover.jpg" width="212" /></a><span id="yui_3_7_2_1_1361893352440_148302" style="font-family: Arial;"><span id="yui_3_7_2_1_1361893352440_148301" style="background-color: white; text-align: justify; text-indent: 30px;">"Dessert
was of course the highlight. Everyone on the trail dreams of something,
usually sweet and gooey, and my sustaining vision had been an outsized
slab of pie. It had occupied my thoughts for days, and when the waitress
came to take our order I asked her, with beseeching eyes and a hand on
her forearm, to bring me the largest piece she could slice without
losing her job. She brought me a vast, viscous, canary-yellow wedge of
lemon pie. It was a monument to food technology, yellow enough to give
you a headache, sweet enough to make your eyeballs roll up into your
head -- everything, in short, you could want in a pie so long as taste
and quality didn’t enter into your requirements." </span></span></span><br />
<br />
<span id="yui_3_7_2_1_1361893352440_148302" style="font-family: Arial; font-size: small;"><span id="yui_3_7_2_1_1361893352440_148301" style="background-color: white; text-align: justify; text-indent: 30px;">- </span><a href="http://en.wikipedia.org/wiki/Bill_Bryson" id="yui_3_7_2_1_1361893352440_148489" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1362422616_0">Bill Bryson</span></a><span style="background-color: white; text-align: justify; text-indent: 30px;">, A Walk in the Woods (chapter 5)</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_IE878FHhNixo8HdzmMKdeeWOy8MaSSoXVc2DtGuMpch-WHBXJsCwzADodMrx3mx_ruALw1VNMT_a_2WNTQPa_hLIu4s6FCJUVA2aRoVnw_Sogph5SK8odk5V9RCqHtBJ9NPdF6Mj_s/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_IE878FHhNixo8HdzmMKdeeWOy8MaSSoXVc2DtGuMpch-WHBXJsCwzADodMrx3mx_ruALw1VNMT_a_2WNTQPa_hLIu4s6FCJUVA2aRoVnw_Sogph5SK8odk5V9RCqHtBJ9NPdF6Mj_s/s400/DSC_0028.JPG" width="400" /> </a></span></div>
<span style="font-size: small;"><i><span style="font-family: Arial;">(From DC member Sheri) </span></i><span id="yui_3_7_2_1_1361893352440_148493" style="background-color: white; text-align: justify; text-indent: 30px;"><span id="yui_3_7_2_1_1361893352440_148492" style="font-family: Arial;"><br /></span></span></span><br />
<span id="yui_3_7_2_1_1361893352440_148493" style="background-color: white; font-size: small; text-align: justify; text-indent: 30px;"><span id="yui_3_7_2_1_1361893352440_148492" style="font-family: Arial;">I combined/adapted three recipes from Cook's Country for my pie. The instructions for the creamy layer were written for a <span class="yshortcuts" id="lw_1362422616_1">food processor</span>
and I just left them that way even though I don't have a food processor
and used my blender and mixer. When I baked the crust I did it at a
lower temp for longer time, but am going to try again at the higher temp
for shorter time (that I listed here) and hopefully it won't be as
chewy next time.</span></span><br />
<br />
<span id="yui_3_7_2_1_1361893352440_148493" style="background-color: white; font-size: small; text-align: justify; text-indent: 30px;"><span id="yui_3_7_2_1_1361893352440_148492" style="font-family: Arial;"><i>Remember folks, this was one of the winners at Dessert Club Lit Night. Lemony heaven; perfect sweet-tart-creamy-crunchy love child. Definitely got my vote.</i></span></span><br />
<br />
<span id="yui_3_7_2_1_1361893352440_148493" style="background-color: white; font-size: small; text-align: justify; text-indent: 30px;"><span id="yui_3_7_2_1_1361893352440_148492" style="font-family: Arial;"><span style="font-family: arial,sans-serif;"><b>Bill Bryson's <span style="font-family: Arial;">Dream-Fulfilling Lemon Pie<span style="font-size: x-small;"><i> (</i></span></span></b><a href="https://sites.google.com/site/vgpprintable/bill-bryson-s-dream-fulfilling-lemon-pie" target="_blank"><span style="font-family: Arial;"><span style="font-size: x-small;">print recipe</span></span></a><b><span style="font-family: Arial;"><span style="font-size: x-small;"><i>)</i></span></span></b></span></span></span><br />
<div id="yui_3_7_2_1_1363615478412_29639">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29647"><i><span id="yui_3_7_2_1_1363615478412_29646" style="background-color: white; line-height: 22px; text-align: left;"><b id="yui_3_7_2_1_1363615478412_29645">Crust:</b></span></i><br style="background-color: white; line-height: 22px; text-align: left;" /><span id="yui_3_7_2_1_1363615478412_29648" style="background-color: white; line-height: 22px; text-align: left;">10 lemon sandwich cookies</span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29642">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29641"><span id="yui_3_7_2_1_1363615478412_29640" style="background-color: white; line-height: 24px;">8 whole graham crackers, broken into rough pieces</span><br style="background-color: white; line-height: 24px;" /><span id="yui_3_7_2_1_1363615478412_29643" style="background-color: white; line-height: 24px;">7 tablespoons unsalted butter, melted and cooled</span><br style="background-color: white; line-height: 24px;" /><span id="yui_3_7_2_1_1363615478412_29649" style="background-color: white; line-height: 24px;">3 tablespoons sugar </span><br style="background-color: white; line-height: 22px; text-align: left;" /><span id="yui_3_7_2_1_1363615478412_29650" style="background-color: white; line-height: 22px; text-align: left;">1 teaspoon lemon zest</span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29644" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29652"><span style="line-height: 22px;">¼</span><span id="yui_3_7_2_1_1363615478412_29651" style="background-color: white; line-height: 22px; text-align: left;"> teaspoon salt</span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29653">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><br /></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29656">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29655" style="background-color: white; line-height: 22px; text-align: left;"><span id="yui_3_7_2_1_1363615478412_29654">Preheat
oven to 350 F. Add the cookies and crackers to the bowl of your food
processor. Pulse until they are finely ground. Add the butter, sugar and
lemon zest to the bowl, and continue pulsing until well combined - the
mixture should start to clump just a little. Turn the mixture out into a
10-inch springform pan. Press into an even layer and half-way up the
sides to form the crust. Bake for about 10-12 minutes, or until golden
brown and set. Transfer the pan to a wire rack and allow the crust to
cool completely, at least 30 minutes.</span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29657">
<span style="font-size: small;"><i><span style="font-family: arial,sans-serif;"><br /></span></i></span></div>
<div id="yui_3_7_2_1_1363615478412_29661">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29660"><i><span class="yiv7111088cbl" id="yui_3_7_2_1_1363615478412_29659" style="background-color: white; line-height: 18px;"><b id="yui_3_7_2_1_1363615478412_29658">For The "Canary Yellow" Layer:</b></span></i><br style="background-color: white; line-height: 18px;" /><span style="background-color: white;"><span style="line-height: 18px;">1 ¼ cups sugar</span></span><br style="background-color: white; line-height: 18px;" /><span id="yui_3_7_2_1_1363615478412_29662" style="background-color: white; line-height: 18px;">1 cup of lemon juice (from about 6 lemons)</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white;"><span style="line-height: 18px;">½ cup water</span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white;"><span style="line-height: 18px;">¼ cup cornstarch</span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white;"><span style="line-height: 18px;">¼ tsp. salt</span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">8 large egg yolks </span><br style="background-color: white; line-height: 18px;" /><span id="yui_3_7_2_1_1363615478412_29663" style="background-color: white; line-height: 18px;">2 tbsp. grated lemon zest</span><br style="background-color: white; line-height: 18px;" /><span id="yui_3_7_2_1_1363615478412_29664" style="background-color: white; line-height: 18px;">3 tbsp. unsalted butter, softened and cut into pieces</span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29665">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29668">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29667"><span id="yui_3_7_2_1_1363615478412_29666" style="background-color: white; line-height: 18px;">Whisk
sugar, lemon juice, water, cornstarch and salt together in a large
non-reactive saucepan until cornstarch is dissolved. Bring to a simmer
over medium heat, whisking occasionally until mixture is translucent and
begins to thicken, about 5 minutes.</span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">Whisk
in yolks until combined. Stir in zest and butter. Bring to a simmer and
stir constantly until mixture is thick enough to coat the back of a
spoon, about 2 minutes.</span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span style="background-color: white;"><span style="line-height: 18px;">Strain
through fine mesh strainer into the baked and cooled pie shell and
scrape off filling from the bottom of strainer. Reserve about 3 tbsp in a
small dish for the decoration. Refrigerate while making creamy layer.</span></span></span></span></span></div>
<div>
<span style="font-size: small;"><i><span style="font-family: arial,sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span></i></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><i><span style="background-color: white; line-height: 24px;"><b>Creamy Filling Layer:</b></span></i><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 cup fresh lemon juice (about 6 lemons) and </span><span style="background-color: white; line-height: 24px;">1 tablespoon grated fresh lemon zest </span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white;"><span style="line-height: 24px;">1 ¼ teaspoons unflavored gelatin</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="line-height: 24px;">¼</span><span style="background-color: white; line-height: 24px;"> cup sugar</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 (8‑ounce) package cream cheese, softened</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 (14‑ounce) can sweetened condensed milk</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white;"><span style="line-height: 24px;">⅓ cup instant vanilla pudding mix</span></span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 teaspoon vanilla extract</span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white;"><span style="line-height: 24px;">Stir ¼ cup of the lemon juice and</span></span><span style="background-color: white; line-height: 24px;"> gelatin </span><span style="background-color: white; line-height: 24px;">together in a small bowl and let sit to soften. </span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;"></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;">Process
the sugar and lemon zest together in a food processor until the sugar
turns bright yellow, about 30 seconds. Add the cream cheese and continue
to process until combined, about 30 seconds. Add the condensed milk and
pudding mix and continue to process until smooth, about 30 seconds.
Scrape down the sides of the work bowl.</span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;"><br /></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;">Microwave
the lemon juice mixed with gelatin until warm (just before bubbling),
about 15-30 seconds. Stir to dissolve the gelatin.</span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;"><br /></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;">With
the food processor running, pour the warm gelatin mixture, remaining
lemon juice, and vanilla through the feed tube and continue to process
until thoroughly combined, about 30 seconds. Pour the creamy filling
into the pie shell on top of yellow layer and smooth the top with a
spatula. </span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; color: #333333; line-height: 22px; text-align: left;"><br /></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; text-align: left;"><span style="color: #333333;"><span style="line-height: 22px;">Transfer
the reserved Canary Yellow filling to a small resealable plastic bag
and snip one of the corners. Pipe thin, parallel lines of the Yellow
filling onto the creamy layer, then drag a knife or spatula through the
lines (perpendicular to them) to create a decorative pattern. </span></span></span></span></span></div>
<div id="yui_3_7_2_1_1363615478412_29669">
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span style="background-color: white; line-height: 24px;"><br /></span></span></span></div>
<span style="font-size: small;"><span style="font-family: arial,sans-serif;"><span id="yui_3_7_2_1_1363615478412_29671" style="background-color: white; line-height: 24px;">Refrigerate the pie, uncovered, until chilled and set, about 6 hours. Serve chilled with whipped cream.</span></span><span id="yui_3_7_2_1_1361893352440_148493" style="background-color: white; text-align: justify; text-indent: 30px;"><span id="yui_3_7_2_1_1361893352440_148492" style="font-family: Arial;"><i> </i></span></span></span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-48259835517716183162013-03-03T04:00:00.000-05:002013-03-03T04:00:03.479-05:00Raspberry Jam and Apple-Tart for a Hobbit's Uninvited Guests<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zA0ysPAsO4R_hQPZ_gpZ902lXlTAz9GeivbhB7pFHjLXDJEG_3f23fgLBu_BkSdKW7rnK2cXkIN8PdlZmmnY7sDD-c0Lwg7nw_MQ9sK1DNEKH4aQBS-zUluXiDRHrs-h0tV7xn9VUc/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zA0ysPAsO4R_hQPZ_gpZ902lXlTAz9GeivbhB7pFHjLXDJEG_3f23fgLBu_BkSdKW7rnK2cXkIN8PdlZmmnY7sDD-c0Lwg7nw_MQ9sK1DNEKH4aQBS-zUluXiDRHrs-h0tV7xn9VUc/s640/DSC_0017.JPG" width="640" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNoOpW-dJp2f2RKf-mYPQvXheM2OLPPDV4fvsQJ3RdXC8zfFFBsKfOOVLNodwH-cv01uE671wGjnOGBQ5dufzzLUvAS1pZukPRMrbbNKGFT4H5qZR_doWrVBbnc5GxLntustfZv-RXqA/s1600/hobbit.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNoOpW-dJp2f2RKf-mYPQvXheM2OLPPDV4fvsQJ3RdXC8zfFFBsKfOOVLNodwH-cv01uE671wGjnOGBQ5dufzzLUvAS1pZukPRMrbbNKGFT4H5qZR_doWrVBbnc5GxLntustfZv-RXqA/s200/hobbit.jpg" width="131" /></a></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>“What’s that? Tea! No thank you! A little red wine, I think for me.” <br /> “And for me,” said Thorin. <br /> “And raspberry jam and apple-tart,” said Bifur. <br /> “And mince-pies and cheese,” said Bofur. <br /> “And pork pie and salad,” said Bombur. <br /> “And more cakes – and ale – and coffee, if you don’t mind,” called the other dwarves through the door.</i> <br /><i>“Put
on a few eggs, there’s a good fellow!” Gandalf called after him, as the
hobbit stumped off to the pantries. “And just bring out the cold
chicken and pickles!”</i></span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">~ The Hobbit by J.R. Tolkein</span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I had a couple favorites at Dessert Club Lit Night, and this was one of them. As you can see, it's a simple, straightforward tart recipe. Not too many ingredients. <span style="font-size: small;">Bu<span style="font-size: small;">t when they'r<span style="font-size: small;">e awesome, like butter, sugar, and <span style="font-size: small;">apples, you don't need much <span style="font-size: small;">else. </span></span></span></span></span></span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Poor Bilbo. <span style="font-size: small;">Dwarves showing up and making demands. But you have to admit, they have good taste. </span></span> </span></span></span></span></span></span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Raspberry Jam and Apple-Tart </b><a href="https://sites.google.com/site/vgpprintable/apple-tart-for-a-hobbit-s-uninvited-guests" target="_blank">(print recipe)</a><br /><i>Serves 8</i><br /><br />1 1/4 cups flour, plus more for dusting<br />12 tbsp. unsalted butter, cubed and chilled<br />1/4 tsp. kosher salt<br />7 Golden Delicious apples, peeled, cored, and halved<br />1/4 cup sugar<br />1/2 cup seedless raspberry jam<br />Whipped cream or vanilla ice cream, for serving</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Combine
flour, 8 tbsp. butter, and salt in a food processor and pulse until
pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold
water and pulse until dough is moistened, about 3—4 pulses. Transfer
dough to a work surface and form into a flat disk; wrap in plastic wrap
and refrigerate for 1 hour. Unwrap dough and transfer to a lightly
floured work surface. Using a rolling pin, flatten dough into a 13″
circle and then transfer to a 11″ tart pan with a removable bottom; trim
edges; chill for 1 hour.<br /><br />Heat oven to 375º. Working with one
apple half at a time, thinly slice into sections, keeping slices
together. Press sliced apple half gently to fan it out; repeat with
remaining apple halves. Place 1 fanned apple half on outer edge of the
tart dough, pointing inward; repeat with 7 more apple halves. Separate
remaining apple slices. Starting where the apple halves touch and
working your way in, layer apples to create a tight rose pattern. Fill
in any gaps with remaining apple. Sprinkle with sugar and then dot with
remaining butter. Bake until golden brown, 60—70 minutes.<br /><br />Meanwhile,
heat apricot jam in a small saucepan until warmed and loose; pour
through a fine strainer into a small bowl and set aside. Transfer tart
to a wire rack; using a pastry brush, brush top of tart with jam. Let
cool completely before slicing and serving with whipped cream.<br /><span style="font-size: x-small;"><br />Recipe from Sara Moulton via Saveur.com, and Dessert Club member A.M. </span><i> </i></span></span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-60377475431766373342013-02-27T17:04:00.002-05:002013-02-27T17:04:22.060-05:00Dessert Club - Lit Night<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kzJshRKa_1guHQJ5bB8s6v_TkAppj_dDizukLrhyphenhyphenxrpnNrdd6V2QheTQSy8DppNvoEYGktsVqmrFu4whOilFX0tbVCKr9078_oc48jLu5jGySAvJpOp7o-JVUUggabHg7ddkhFu1WJc/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kzJshRKa_1guHQJ5bB8s6v_TkAppj_dDizukLrhyphenhyphenxrpnNrdd6V2QheTQSy8DppNvoEYGktsVqmrFu4whOilFX0tbVCKr9078_oc48jLu5jGySAvJpOp7o-JVUUggabHg7ddkhFu1WJc/s640/DSC_0039.JPG" width="640" /></a></div>
Because February is my birthday month, I get to pick the theme. I've been wanting to do this one for awhile: a literature night. Kinda book club-y. Everyone chose a literary work (no cookbooks!) and brought a dessert mentioned in, or inspired by, their book. It totally rocked. <br />
<br />
Now take a minute to think. If you were going to a dessert lit night, what would you make? What book inspires food for you? My very first thought went to "Babette's Feast", which is a short story, and a French/Danish film. But then I thought of a book I'd read more recently; an idea formed, and I couldn't move off of it. A DC friend emailed me today; she is reading <a href="http://www.amazon.com/Night-Circus-Erin-Morgenstern/dp/0307744434" target="_blank">Night Circus</a>, which I loved, and reminded me of all the fun foods that would inspire - d'oh, it would have been perfect! It's OK, I have a feeling Lit Night is going to happen again. <br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here's what everyone made:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b><span style="font-size: large;">Heaven & Hell Cake</span></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOW8OvjdVp3S4wQfh-pgD9GLPs-Tt1axBR24XucnTs_d80GBd5OmOArqZo1pm-TQhZFhAl2yZUlrd7Y9dLbbmWUgYc_R_jh5PWwlnpXMowANCRA8g-aZ3vnFDoBc3YWdu8qWWKsh6iHE/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOW8OvjdVp3S4wQfh-pgD9GLPs-Tt1axBR24XucnTs_d80GBd5OmOArqZo1pm-TQhZFhAl2yZUlrd7Y9dLbbmWUgYc_R_jh5PWwlnpXMowANCRA8g-aZ3vnFDoBc3YWdu8qWWKsh6iHE/s400/DSC_0023.JPG" width="400" /></a></div>
<span style="font-size: large;"><u>Angels & Demons</u> by Dan Brown</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CzaH2a85429N0u6O3eAR-kLjWcVmROhKJiQYBedwr6uaJ474tNPbHbPvztNJ5j-YYjyEZFSDbLu2mdrzJWI7nZjLq00WN0tXDEqjCZzTfSCpnJ4kd5EDs8lpOJkXLLcpNS8atRST7iI/s1600/angels-and-demons1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CzaH2a85429N0u6O3eAR-kLjWcVmROhKJiQYBedwr6uaJ474tNPbHbPvztNJ5j-YYjyEZFSDbLu2mdrzJWI7nZjLq00WN0tXDEqjCZzTfSCpnJ4kd5EDs8lpOJkXLLcpNS8atRST7iI/s320/angels-and-demons1.jpg" width="191" /></a></div>
<i><span style="font-size: large;"><br /></span></i>
<span style="font-size: large;"><i><b><span style="font-size: large;">Mrs. Barry's Toothsome Ras<span style="font-size: large;">pberry Tarts</span></span></b></i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7Yv_FgnlU0CHFGMmvZ5ZKDSqd1Q1yEhTkp3NlSWaCplunRys_X0o5fOBI6FRje9jxO8UyqvENlOpCaYjGk70R3HO5JkD1gOj3kZHWJPG83vGl8JCibkbTkWFC15ACCiNzFZD6bf3_jo/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7Yv_FgnlU0CHFGMmvZ5ZKDSqd1Q1yEhTkp3NlSWaCplunRys_X0o5fOBI6FRje9jxO8UyqvENlOpCaYjGk70R3HO5JkD1gOj3kZHWJPG83vGl8JCibkbTkWFC15ACCiNzFZD6bf3_jo/s400/DSC_0031.JPG" width="400" /></a></div>
...and...<br />
<i><span style="font-size: large;"><b>Browned Butter Raspberry Tart </b></span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS_eXDXqSLskajyhWKh5lehkuVXU6ZNw8O4dTnN-iKCVV608xkF5clyjn0cmhU95IdvXkNlS_fVhYJoGONOTm3HtJW7x6D6DLmiEM6lH2hi55SQ5-K5UhEXHy9X1MPoG4om93FmQ9HwI/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS_eXDXqSLskajyhWKh5lehkuVXU6ZNw8O4dTnN-iKCVV608xkF5clyjn0cmhU95IdvXkNlS_fVhYJoGONOTm3HtJW7x6D6DLmiEM6lH2hi55SQ5-K5UhEXHy9X1MPoG4om93FmQ9HwI/s400/DSC_0033.JPG" width="400" /></a></div>
<span style="font-size: large;"> <u>Anne of Green Gables</u> by L.M. Montgomery</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwje3TAFAom0UNFKR7sYpLJiTLy2HmblG98EGL2p4uhkCLmc9S90fiT1wz9GKaeMoyc5ZQZBWnrrZQLjBRbMU_tKwnafcxNbCiYkfCwIHrjteqHUSq-LK8uFbyOMbPV-gR-rLS8mv_oc/s1600/AnneGreenGables13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwje3TAFAom0UNFKR7sYpLJiTLy2HmblG98EGL2p4uhkCLmc9S90fiT1wz9GKaeMoyc5ZQZBWnrrZQLjBRbMU_tKwnafcxNbCiYkfCwIHrjteqHUSq-LK8uFbyOMbPV-gR-rLS8mv_oc/s320/AnneGreenGables13.jpg" width="208" /></a></div>
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">Orange Marmalade Cake</span></b></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBMFGXIb_DG4J5EjvVVZPAvlyJKoecO5o6_WNNuLLCDOtj6eAQGYP2ndsoMCGAsaSoENg9YwgqitT20YYqnFCJbW1xxByc7LSjhMw4Mn08TJkkHj2HN69Q_ZGkVMZSUbb-vMuG6r5QxU/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBMFGXIb_DG4J5EjvVVZPAvlyJKoecO5o6_WNNuLLCDOtj6eAQGYP2ndsoMCGAsaSoENg9YwgqitT20YYqnFCJbW1xxByc7LSjhMw4Mn08TJkkHj2HN69Q_ZGkVMZSUbb-vMuG6r5QxU/s400/DSC_0014.JPG" width="265" /></a></div>
<span style="font-size: large;"> <u>At Home in Mitford</u> by Jan Karon</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C7iDE3XfXmqXgrt6RLZIpSttESbyt7ZaqkMNqFvxoJd09I9WkKzN1UZV7o0Yj8TNJqqjSI_23gTF4fe32plLK6bmXQuXHcb0FbVuCm46u1O9B-KfSkKRuxy4Gsf1MdxVfD8DsqH6xso/s1600/home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C7iDE3XfXmqXgrt6RLZIpSttESbyt7ZaqkMNqFvxoJd09I9WkKzN1UZV7o0Yj8TNJqqjSI_23gTF4fe32plLK6bmXQuXHcb0FbVuCm46u1O9B-KfSkKRuxy4Gsf1MdxVfD8DsqH6xso/s320/home.jpg" width="206" /></a></div>
<br />
<i><b><span style="font-size: large;">Apple Tart with Raspberry Jam </span></b></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zA0ysPAsO4R_hQPZ_gpZ902lXlTAz9GeivbhB7pFHjLXDJEG_3f23fgLBu_BkSdKW7rnK2cXkIN8PdlZmmnY7sDD-c0Lwg7nw_MQ9sK1DNEKH4aQBS-zUluXiDRHrs-h0tV7xn9VUc/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zA0ysPAsO4R_hQPZ_gpZ902lXlTAz9GeivbhB7pFHjLXDJEG_3f23fgLBu_BkSdKW7rnK2cXkIN8PdlZmmnY7sDD-c0Lwg7nw_MQ9sK1DNEKH4aQBS-zUluXiDRHrs-h0tV7xn9VUc/s400/DSC_0017.JPG" width="400" /></a></div>
<span style="font-size: large;"><u>The Hobbit</u> by J.R. Tolkein</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNoOpW-dJp2f2RKf-mYPQvXheM2OLPPDV4fvsQJ3RdXC8zfFFBsKfOOVLNodwH-cv01uE671wGjnOGBQ5dufzzLUvAS1pZukPRMrbbNKGFT4H5qZR_doWrVBbnc5GxLntustfZv-RXqA/s1600/hobbit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNoOpW-dJp2f2RKf-mYPQvXheM2OLPPDV4fvsQJ3RdXC8zfFFBsKfOOVLNodwH-cv01uE671wGjnOGBQ5dufzzLUvAS1pZukPRMrbbNKGFT4H5qZR_doWrVBbnc5GxLntustfZv-RXqA/s320/hobbit.jpg" width="211" /></a></div>
<br />
<i><span style="font-size: large;"><b>Blackberry Mudslide Parfaits</b></span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheu8Jdcr-lPAWVOBkzwBHfBsV0J1JWFCcIsxlu0Hu_CxR-_7qdsF9bHJRKKVB2P0v2IiTktJwzMQLDzhNKYYt2CYOO_86ko_k3YqVbc1djR_kCeznrLpQ8932IKroATBiUSYWR_Jmr7K8/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheu8Jdcr-lPAWVOBkzwBHfBsV0J1JWFCcIsxlu0Hu_CxR-_7qdsF9bHJRKKVB2P0v2IiTktJwzMQLDzhNKYYt2CYOO_86ko_k3YqVbc1djR_kCeznrLpQ8932IKroATBiUSYWR_Jmr7K8/s400/DSC_0007.JPG" width="265" /></a></div>
<span style="font-size: large;"><u> Where'd You Go, Bernadette?</u> by Maria Semple</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T-uEAZjCQkVK_cGOZvkH7tJHwSWgMRN8_wRTxfGkDsN5UJHHIAt5Nm8LzTYAhIFJfn5XRSuhe3RVx7ggoi8CVoggu4KcBILwKNCV6fw4gBireHsAmTzw4xRBmNznwzNOkdLGYDNFSZw/s1600/01-09bernadette_full_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T-uEAZjCQkVK_cGOZvkH7tJHwSWgMRN8_wRTxfGkDsN5UJHHIAt5Nm8LzTYAhIFJfn5XRSuhe3RVx7ggoi8CVoggu4KcBILwKNCV6fw4gBireHsAmTzw4xRBmNznwzNOkdLGYDNFSZw/s400/01-09bernadette_full_600.jpg" width="400" /></a></div>
We had two winners this time:<br />
<i><br /></i>
<i><span style="font-size: large;"><b>Alice's "Eat Me" Custard Cake</b></span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinslGUOnV5GXaypM8A3v5v_fmEwI6zHcZ3sAmfC0_iJPWt_9UjsiQ9JOxSqnTIcMTfbnkwiqPHwMp979ho6RvnA9WkRNkEfr2WP7u7uv_P2wSkA9ZuT_adpO7CAh6SdOtCfFIutWk2zxA/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinslGUOnV5GXaypM8A3v5v_fmEwI6zHcZ3sAmfC0_iJPWt_9UjsiQ9JOxSqnTIcMTfbnkwiqPHwMp979ho6RvnA9WkRNkEfr2WP7u7uv_P2wSkA9ZuT_adpO7CAh6SdOtCfFIutWk2zxA/s400/DSC_0002.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><u>Through the Looking Glass and What Alice Found There</u> by Lewis Carroll </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXpbfjbR1DNLKrnET8eNVWCS59lFptU1zyElWTJEyppipmly2osKBhUOqhm2qgpIt_lEU7uooOlZ3vkGIQAJcuvBWf27EKy0JsqqnZUWUGfVPCFn7-2q5CFoNEpwH3QYzYcNPAYFeA6U/s1600/through-the-looking-glass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXpbfjbR1DNLKrnET8eNVWCS59lFptU1zyElWTJEyppipmly2osKBhUOqhm2qgpIt_lEU7uooOlZ3vkGIQAJcuvBWf27EKy0JsqqnZUWUGfVPCFn7-2q5CFoNEpwH3QYzYcNPAYFeA6U/s320/through-the-looking-glass.jpg" width="215" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKhsTOM1dlINV5ZHBiL3s-iaqqwsaV5pSdZ4iF8ijs-FggtzvkioBii2hxeTq2kl4Lkr-ZpLcMwijzCldeEMt2LEH9EbCmZdbqqYsbdCj1ONlmgiXSqcgXXHh37VU8_cZI6fym4dWYNM/s1600/CarollAliceWonderland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></i></div>
<i><b><span style="font-size: large;"> Lemon Pie</span></b></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJIeGCLwGXEKpN3cIp953oSkglPhYV1ukdoEJGE6OElaRSQ8g0HwL-2Xu7rrlR1unL07B-sYj3NTuJ8wGYdnwMxOKkfXJmr083qYebq8okJ-e6LDCUrhBereF3Ln7V4EBVEafPYZZOHg/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJIeGCLwGXEKpN3cIp953oSkglPhYV1ukdoEJGE6OElaRSQ8g0HwL-2Xu7rrlR1unL07B-sYj3NTuJ8wGYdnwMxOKkfXJmr083qYebq8okJ-e6LDCUrhBereF3Ln7V4EBVEafPYZZOHg/s400/DSC_0028.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><u>A Walk in the Woods</u> by Bill Bryson </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncC3diGio8CFpPNI0BHhV5t7ny3bayQpDohQ0e_DiLF_84XfjNam9Adg9bPkr3SyCEI3V-pHcDTkJGWd7mcbxbwCBxtFry52gUoSRsTIVe_8SpZG4xt0lpnn6JWi5tK-QxgHwSXahgRs/s1600/a-walk-in-the-woods-book-cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncC3diGio8CFpPNI0BHhV5t7ny3bayQpDohQ0e_DiLF_84XfjNam9Adg9bPkr3SyCEI3V-pHcDTkJGWd7mcbxbwCBxtFry52gUoSRsTIVe_8SpZG4xt0lpnn6JWi5tK-QxgHwSXahgRs/s320/a-walk-in-the-woods-book-cover.jpg" width="212" /></a></div>
<span style="font-size: small;"> </span><span style="font-size: large;"><span style="font-size: small;">As you can see, and unfortunately for you, imagine, </span><span style="font-size: large;"><span style="font-size: small;">it was a spectacular Dessert night<span style="font-size: small;">. You might be wondering what some of those ha<span style="font-size: small;">ve to do with their books. Others, yo<span style="font-size: small;">u might be well aware. I'm<span style="font-size: small;"> going <span style="font-size: small;">to <span style="font-size: small;">post <span style="font-size: small;">some of these separately so you can find out...and of course, get the recipes. Stay tuned for Dessert Club next month - the theme is cheese!!!</span></span></span></span></span></span></span></span></span></span><b><span style="font-size: large;"><br /></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YFgR4ELfTnoyN01veArmTi1dhbcrWaDYF3ZtS7J7iUN5BYcEQqrFWagn-Hfo87egh-Aobab3cPLfSqVkJMFIoZbBP0bq9yViKxtZiQuiB_B2Ngfk_IhFwJly3bqvD8bgT9lGP8MwisQ/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YFgR4ELfTnoyN01veArmTi1dhbcrWaDYF3ZtS7J7iUN5BYcEQqrFWagn-Hfo87egh-Aobab3cPLfSqVkJMFIoZbBP0bq9yViKxtZiQuiB_B2Ngfk_IhFwJly3bqvD8bgT9lGP8MwisQ/s400/DSC_0037.JPG" width="400" /></a></div>
<br />Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com5tag:blogger.com,1999:blog-1447640303731411432.post-89576898543439460792013-02-21T04:00:00.000-05:002013-02-21T04:00:01.203-05:00Coffee Cake<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH2Xk0Wc9cMQQ2t1xuoJpo_KEti48k494jhi7HLnUVuxJa8AdGTwy67M2Q3PNeBO3w0pff_di5a6pYv8Fncy9YgBPegxjxLP5vd-MvRbflztRP26mz5ti9Rwc3my5BCzi646AMddS078/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH2Xk0Wc9cMQQ2t1xuoJpo_KEti48k494jhi7HLnUVuxJa8AdGTwy67M2Q3PNeBO3w0pff_di5a6pYv8Fncy9YgBPegxjxLP5vd-MvRbflztRP26mz5ti9Rwc3my5BCzi646AMddS078/s640/DSC_0058.JPG" width="640" /></a></div>
<span style="font-size: small;">A few months ago, my kindergartener came home <span style="font-size: small;">exclaiming, "Mom! My <span style="font-size: small;">teacher made the most awesome snack for us<span style="font-size: small;"> <span style="font-size: small;">today. It was sooo good, you wouldn't believe it!" OK, I'll bite. "What was it?"</span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">"It was called <i>coffee cake</i>. But it didn't even <span style="font-size: small;">have coffee in it. <span style="font-size: small;">People just eat it with coffee so<span style="font-size: small;">metimes."</span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">"Your teacher made you coffee cake?" </span></span></span></span> </span></span></span></span>I had to <span style="font-size: small;">admit, I was impressed. And jealous. I'd never made a good coffee cake, despite <span style="font-size: small;">best eff<span style="font-size: small;">orts. So<span style="font-size: small;">mething always <span style="font-size: small;">went wrong. And here, someone w<span style="font-size: small;">hose baking skills I <span style="font-size: small;">was unable to critically <span style="font-size: small;">evaluate <span style="font-size: small;">(although I really lik<span style="font-size: small;">e her), had introduced my daughter to this classic breakfast confection before <span style="font-size: small;">I had. It just didn't sit well.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">"<span style="font-size: small;">We can make coffee cake at home, you know." It was my poker face. I didn't actually know if we could, since I never had. <span style="font-size: small;">I started to realize how h<span style="font-size: small;">ard this might be.</span></span> <span style="font-size: small;">"We can?! Let's do it, let's do it<span style="font-size: small;">!"</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
So we went home, and that weekend I made one sorry excuse for a coffee cake. We all ate an obligatory piece, and tossed the rest. It was dry on the edges, and kinda brown throughout, rather than high golden cake with a dark cinnamon ripple and crumbly sugar topping. So I gave up for awhile.<br />
<br />
Until I saw a picture in a cookbook of the perfect coffee cake, exactly how I would want mine to look. I read the author's notes, and she said it was her rendition of her favorite cake from King Arthur Flour. KAF! Why hadn't I thought of that?! Of course they will have a good one; their test kitchen <i>actually tests</i> recipes! So I skipped this dubious variation and went straight to the source.<br />
<br />
And this is what I got.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeby4lT3uRzJfm2kj6GYJhpR0954A-XEoWuNpscw11G1paFXMZjrN-8P2icfvS587YeWGYPiA13Xb7dQc6BFmkW8aLo2bVH8CSK03TjNgwItj_-8dEqDWHQBHUqR83Pxrn2P0EmghaUw/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeby4lT3uRzJfm2kj6GYJhpR0954A-XEoWuNpscw11G1paFXMZjrN-8P2icfvS587YeWGYPiA13Xb7dQc6BFmkW8aLo2bVH8CSK03TjNgwItj_-8dEqDWHQBHUqR83Pxrn2P0EmghaUw/s400/DSC_0061.JPG" width="400" /></a></div>
<br />
Tender, moist, vanilla yellow cake (I used my precious vanilla bean paste because I wanted it to be just really perfect.) Cinnamon ripple, with a touch of cocoa (you barely taste it.) Crunchy, crumbly cinnamon sugar topping (which has nothing wrong, but I may experiment with in future - nuts, oats, other spices, etc. Now that the foundation is sure, embellishment comes next.)<br />
<br />
Coffee cake perfection. And yes, my little Ginger likes it, too.<br />
<br />
<b>Coffee Cake</b> (<a href="https://sites.google.com/site/vgpprintable/coffee-cake" target="_blank">print recipe</a>)<br />
<i>Makes one 9x13 or two 9" round pans</i><br />
<br />
<i><b>Topping:</b></i><br />
1 1/4 cups granulated sugar<br />
1/4 tsp salt<br />
1 1/2 cups all-purpose flour<br />
1 T ground cinnamon<br />
6 T unsalted butter, melted<br />
<i><b><br />Filling:</b></i><br />
1 cup brown sugar<br />
1 1/2 T ground cinnamon<br />
1 tsp unsweetened cocoa powder<br />
<br />
<i><b>Cake:</b></i><br />
3/4 cup unsalted butter, softened<br />
1 1/4 tsp salt<br />
1 1/2 cups granulated sugar<br />
1/3 cup brown sugar<br />
2 1/2 tsp baking powder<br />
2 tsp vanilla extract or vanilla bean paste<br />
3 large eggs<br />
3/4 cup sour cream or plain yogurt (I used plain Greek)<br />
1 1/4 cups milk (any; I used 2%)<br />
3 3/4 cups all-purpose flour<br />
<br />
1. Preheat oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.<br />
<br />
2. Make the topping by whisking together
the sugar, salt, flour, and cinnamon. Add the melted butter, stirring
till well combined. Set the topping aside.<br />
<br />
3. Make the filling by mixing together
the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder
is used strictly for color, not flavor; leave it out if you like. Set it
aside.<br />
<br />
4. To make the cake: In a large bowl,
beat together the butter, salt, sugars, baking powder, and vanilla until
well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the
sour cream or yogurt and milk till well combined. You don't need to
whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.<br />
<br />
5. Pour/spread half the batter (a scant 3
cups or 28 ounces) into the prepared pan(s), spreading all the way to the edges. If
you're using two 9" round pans, spread 1 1/3 cups (14 ounces) batter in each pan. Sprinkle the filling evenly atop the batter. Spread
the remaining batter atop the
filling (this is most easily done with a rubber spatula dipped in
water.) Use a table knife to gently swirl the filling into the batter,
as though you were making a marble cake. Don't combine filling and
batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.<br />
<br />
6. Bake the cake until it's a dark
golden brown around the edges; medium-golden with no light patches
showing on top, and a toothpick or cake tester inserted into the center
comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55
minutes for the 9" round pans. When pressed gently in the middle, the
cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPff0ufcSQdY7GUfzD26wvdCsTd0IxeWXaSGctAFskmzb7YAr5UMVW1wKiwPLqQ-BEkhGr9BQwHnnYD44yekoURy52CYwzxHGpHLFHEce3GOMywxFc9wj9tX7BeMzBI43hyUau5BUlGws/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPff0ufcSQdY7GUfzD26wvdCsTd0IxeWXaSGctAFskmzb7YAr5UMVW1wKiwPLqQ-BEkhGr9BQwHnnYD44yekoURy52CYwzxHGpHLFHEce3GOMywxFc9wj9tX7BeMzBI43hyUau5BUlGws/s400/DSC_0064.JPG" width="400" /></a></div>
<br />
<span style="font-size: x-small;">Recipe from King Arthur Flour</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com1tag:blogger.com,1999:blog-1447640303731411432.post-72846914661368067132013-02-18T04:00:00.000-05:002013-02-18T04:00:03.551-05:00Cocoa Dutch Baby<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht10qQSeaywI_Jrl-V5xpjCuTxaHd10imTvgNG_I3CWQQCMYxRNy_lpH6wMadzyDIJsu43gVtLwCHmYuQxk7tEJxHcYBWgOsNAuD_cvo0m-8Fo6XWS5Qi3TdzyaxgL7LU1DUlp3UtzpWc/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht10qQSeaywI_Jrl-V5xpjCuTxaHd10imTvgNG_I3CWQQCMYxRNy_lpH6wMadzyDIJsu43gVtLwCHmYuQxk7tEJxHcYBWgOsNAuD_cvo0m-8Fo6XWS5Qi3TdzyaxgL7LU1DUlp3UtzpWc/s640/DSC_0071.JPG" width="640" /></a></div>
I've been thinking. Maybe Pancake Week should go on forever. And ever and ever. I know my family wouldn't mind. <br />
<br />
Seriously, this is probably the last one. We've had a really great week this year. I made this Cocoa Dutch Baby for my family Valentine's morning, served with strawberries and whipped cream; orange juice, and turkey sausage on the side. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uBZHJnXZrcnqiXihl_RDLHgYBeaBSAqvefiHIVcUVGlh4xpJCyvPYyQFQBemdYf2sglCe5miq9D_J6bAssD5zKL9z0-fJjiSJiV_cT6rY2OsixFVgeq-o0oMzGTR7jeEXzDlmFNfIo8/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uBZHJnXZrcnqiXihl_RDLHgYBeaBSAqvefiHIVcUVGlh4xpJCyvPYyQFQBemdYf2sglCe5miq9D_J6bAssD5zKL9z0-fJjiSJiV_cT6rY2OsixFVgeq-o0oMzGTR7jeEXzDlmFNfIo8/s400/DSC_0074.JPG" width="400" /></a></div>
<br />
I prepped the dry ingredients the night before, just to hurry things along in the morning, but it was seriously fast and easy to whip up in the food processor. Pour it in the pan, pop it in the oven. The longest part is waiting for the oven to preheat (mine is a slowpoke!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VQEnOhkdTQCGwzl8lf_5NELCimeaAbeBcolqYuioEn1suNTpfYqTMLhGdO_omym__NfnImKQ6iq9D3xTF0leKe_uZnrp0QnU0h0j3hboQLujciFxxCzW5IEHvZvhnupzLYcIN3Jcmgg/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VQEnOhkdTQCGwzl8lf_5NELCimeaAbeBcolqYuioEn1suNTpfYqTMLhGdO_omym__NfnImKQ6iq9D3xTF0leKe_uZnrp0QnU0h0j3hboQLujciFxxCzW5IEHvZvhnupzLYcIN3Jcmgg/s400/DSC_0076.JPG" width="400" /></a></div>
Rave reviews all around.<br />
<br />
<b>Cocoa Dutch Baby</b> <a href="https://sites.google.com/site/vgpprintable/cocoa-dutch-baby" target="_blank">(print recipe)</a><br /><i>Serves 4 to 6</i><br />3/4 cup whole milk<br />3 large eggs<br />1/3 cup all-purpose flour<br />1/4 cup unsweetened cocoa powder, sifted<br />1/4 tsp coarse salt<br />1/2 tsp pure vanilla extract<br />1/4 cup granulated sugar<br />2 T unsalted butter<br />3 T confectioners' sugar, for dusting<br /><br />Preheat oven to 425 degrees. In a blender, combine milk,
eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend
until foamy, 1 minute. In a 10-inch cast-iron skillet*, melt butter over
medium. Pour batter into skillet and immediately transfer to oven. Bake
until puffed and set, 20 minutes. Dust with confectioners' sugar and
serve immediately.<br /><br />*If you don't have a 10-inch cast iron skillet, you can also use a 9-inch round cake pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCnMXPXgjLVSmIrAK-7UIDTRCFDwsYHPsavSijY86u32us9r36KTIqAU9AL9GoT8nn7zb3-pi_v98JPFQN_fsga2BpTnzZbzNxbFcRVmS8kTHuXbzJclG10HzuapsLLH4MX802ewBf_Q/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCnMXPXgjLVSmIrAK-7UIDTRCFDwsYHPsavSijY86u32us9r36KTIqAU9AL9GoT8nn7zb3-pi_v98JPFQN_fsga2BpTnzZbzNxbFcRVmS8kTHuXbzJclG10HzuapsLLH4MX802ewBf_Q/s400/DSC_0069.JPG" width="400" /></a></div>
<span style="font-size: x-small;">Recipe from Everyday Food</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com2tag:blogger.com,1999:blog-1447640303731411432.post-34384593066063366132013-02-17T04:30:00.000-05:002013-02-17T04:30:02.394-05:00Banana Oatmeal Pancakes with (American) Clotted Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtbemOhv0ng7h_BOaiwtobOk4bZNpTh47o1dMoSuhQtxUd2YjZJ1cfFluqHfK-OcK_hS1_SV37LU_RXuhJe8uSTs4HQziDQmWQ1vkCxd6seG5MC3RJd1YiRRyv06um6N2IBpoexClc4s/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtbemOhv0ng7h_BOaiwtobOk4bZNpTh47o1dMoSuhQtxUd2YjZJ1cfFluqHfK-OcK_hS1_SV37LU_RXuhJe8uSTs4HQziDQmWQ1vkCxd6seG5MC3RJd1YiRRyv06um6N2IBpoexClc4s/s640/DSC_0106.JPG" width="424" /></a></div>
Are we having a good Pancake Week? I am. My friend Sheri had us over for breakfast the other day, and served us these pancakes of her own invention - a melding of her family's secret pancake recipe, and her favorite banana oatmeal cookies. And the proverbial cherry on top? Her homemade faux clotted cream.<br />
<br />
Real clotted cream is a sinfully awesome British product - a thick cream<a href="http://en.wikipedia.org/wiki/Cream" title="Cream"></a> made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool
slowly. During this time, the cream content rises to the surface and
forms 'clots' or 'clouts'. I likey. So does Sheri and her family. So she figured out how to best imitate it using stuff we have in America. It's pretty awesome on these pancakes. And pretty much everything else in the whole world. Add jam as necessary.<br />
<br />
Or in my case, I just drizzled on some leftover <a href="http://virtualgoodyplate.blogspot.com/2013/02/eggnog-pancakes-with-eggnong-syrup.html" target="_blank">eggnog syrup</a>. Divine. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejl2BvRqIgg7VSSVljzG_wYnmXSd_sgxSb4es5_gYDcVU0fiGFHsFvqgT1CvmuvFI-cVSr9hLT3WRxnoWG5NZIRVplBxmZ9gqUMBxAqkB2XFHrDv9VHBqcvMD7_k9SxSP5wL_Ny96sLU/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejl2BvRqIgg7VSSVljzG_wYnmXSd_sgxSb4es5_gYDcVU0fiGFHsFvqgT1CvmuvFI-cVSr9hLT3WRxnoWG5NZIRVplBxmZ9gqUMBxAqkB2XFHrDv9VHBqcvMD7_k9SxSP5wL_Ny96sLU/s400/DSC_0110.JPG" width="400" /></a></div>
<b>Banana Oatmeal Pancakes</b><a href="https://sites.google.com/site/vgpprintable/banana-oatmeal-pancakes-with-faux-clotted-cream" target="_blank"> (print recipe)</a><b><br /></b><br />
1 1/2 cup milk<br />1 cup quick cooking oats<br />
<div>
3 eggs, separated<br />1/2 cup sugar<br />1/3 cup oil<br />1 or 2 very ripe bananas<br />1/4 tsp baking soda<br />2 tsp baking powder3/4 tsp cinnamon</div>
<div>
1/4 tsp nutmeg</div>
<div>
1/8 tsp ground cardamom</div>
1/2 tsp salt<br />
<div>
1 3/4 cup all-purpose flour</div>
<div>
<br /></div>
<div>
1. Combine milk and oats in a bowl and set aside to soak. </div>
<div>
<br /></div>
<div>
2. Beat
egg whites until stiff peaks form, set aside. Cream together sugar and
oil. Add egg yolks and bananas (one at a time) until well blended. Add
baking soda, baking powder, cinnamon, nutmeg, cardamom and salt, and mix until incorporated. Slowly add milk and oats then flour and mix until just combined with no large lumps. Gently fold in egg whites.</div>
<div>
<br />3. Heat
a large skillet or griddle over medium-low heat, and coat with cooking
spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until large
bubbles appear and then pop. Flip with a spatula, and cook until
browned on the other side.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAeza8vBSspcLoHN4cjSVXQcw0DdnH9KPgKwM-fTdULA2DxIi_toI_SQSPNsL1lS353F9xmJ-9118iIsksbjcK7WQWXL0UqihzU1WE9U-dy5vfNyDOuBDnwkJPzhhZ2TZc3hpBGiUGUk/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAeza8vBSspcLoHN4cjSVXQcw0DdnH9KPgKwM-fTdULA2DxIi_toI_SQSPNsL1lS353F9xmJ-9118iIsksbjcK7WQWXL0UqihzU1WE9U-dy5vfNyDOuBDnwkJPzhhZ2TZc3hpBGiUGUk/s400/DSC_0097.JPG" width="400" /></a></div>
<b>"Clotted Cream"</b><br />
8 ounces cream cheese<br />
1 cup whipping cream<br />
2 T confectioners' sugar<br />
1 tsp vanilla extract<br />
<br />
Combine all ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use.<br />
<br />
<span style="font-size: x-small;">Recipes from Sheri Wadman</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-434566436984830822013-02-16T18:57:00.000-05:002013-02-16T18:57:00.076-05:00Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-20dgApZBml5ZZk-ptZVisLC46y7MmUj46p1VB0ZHO5IqxP80Id5tg-4W5i2ga50Q2ylg8xhOd9LOkdaudRjG_qGTqpjvlU731RF4wbXYRvSHCo9dI_HAS-ZK2eGZRh1pDKmR7KZr_k/s1600/Ricotta+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-20dgApZBml5ZZk-ptZVisLC46y7MmUj46p1VB0ZHO5IqxP80Id5tg-4W5i2ga50Q2ylg8xhOd9LOkdaudRjG_qGTqpjvlU731RF4wbXYRvSHCo9dI_HAS-ZK2eGZRh1pDKmR7KZr_k/s640/Ricotta+Pancakes.jpg" width="478" /></a></div>
Heaven! Simply heaven! Shanna's family unanimously voted these as their very favorites, of all the pancakes she tried. What could be better than light, fluffy, and oh-so-lemony pancakes? Unless you also drizzle with lemon curd, that's the only way they could be better<br />
<br />
<b>Lemon Ricotta Pancakes </b><a href="https://sites.google.com/site/vgpprintable/lemon-ricotta-pancakes-with-lemon-curd-and-fresh-raspberries" target="_blank">(print recipe)</a><b><br /></b><br />
<i>Makes 4 to 6 pancakes</i><br />
<br />
<div>
3/4 cup all-purpose flour
<br />
1 tablespoon baking powder
<br />
1/2 teaspoon ground nutmeg
<br />
1/4 teaspoon salt
<br />
2 tablespoons sugar
<br />
1 cup ricotta cheese
<br />
2 eggs
<br />
2/3 cup milk
<br />
1 lemon, zested and juiced
<br />
Butter, for griddle
<br />
1 (11-ounce) jar prepared lemon curd
<br />
Fresh raspberries, for garnish
<br />
Confectioners' sugar, for garnish
<br />
<br />
1. Preheat a nonstick griddle.
<br />
<br />
2. Combine flour, baking powder, nutmeg, salt, and sugar in a small
bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a
large bowl. Whisk the flour mixture into the wet ingredients until just
combined. Brush the hot griddle with butter. For each pancake, pour
approximately 1/4 cup measure of the batter on the griddle and cook on
both sides until light golden brown. Repeat until no batter remains.
<br />
<br />
3. Empty the contents of the lemon curd into a small saucepan and warm
over low heat. Alternatively, remove the lid and place in a microwave
oven on 50 percent power for 2 minutes, stopping after 1 minute to stir
the curd. Drizzle a few tablespoons of the curd over the pancakes, top
with fresh raspberries, and sprinkle with confectioners' s sugar.<br />
<br />
<span style="font-size: x-small;">Recipe from Bobby Flay and tested by Shanna Stratton</span></div>
Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-89061235055586623102013-02-15T04:00:00.000-05:002013-02-15T04:00:08.630-05:00Oatmeal Cookie Pancakes with Marshmallow Honey Butter<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dGsyhnoBbfxY7ZU9fgMR18MgwdHJzEe8rqLUGB78buQLen8_1nUg3p6roScVsq87mtoBS8kSJ-wPQTXsSIB_TRpTfrTCJw73XIS5-h3fzucqqjTjPJ7la4bTUu-wm_g-H_My4SQIur0/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dGsyhnoBbfxY7ZU9fgMR18MgwdHJzEe8rqLUGB78buQLen8_1nUg3p6roScVsq87mtoBS8kSJ-wPQTXsSIB_TRpTfrTCJw73XIS5-h3fzucqqjTjPJ7la4bTUu-wm_g-H_My4SQIur0/s640/DSC_0048.JPG" width="424" /></a></div>
You're dying, right? I know! These pankies are pretty outrageously good. And I'm picky about raisins. But in these, they shine...without outshining. <br />
<br />
If you've paid any attention to my sources, you might be saying, wow, she's really cooking a lot from <u><i>Joy the Baker</i></u>. It's true, I'm in love with her cookbook, and we're still having a good honeymoon. But this week especially, because her first chapter is called <i>pancakes pancakes pancakes...and lesser breakfast items</i>. How could that not show heavily during Pancake Week?<br />
<br />
Then there's the butter. Dessert Club member Sheri made some killer Marshmallow Honey Butter to fill her winning Russian Rose Bread, and I just had to try it. What better palate than pancakes?<br />
<br />
Also. My 6-year-old has really terrible allergies in the spring. Someone told me if you eat local honey it helps reduce allergic reactions to pollen, so I bought some at the market where we got our Halloween pumpkins. Couldn't hurt, I figured. Turns out, she doesn't even like honey. But we've been having a good time using it up anyway, and if she happens to ingest any, well, we'll take any help we can get. She did like this honey butter, at least. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuFLR0ki8KIthXeid7pl2jG12Vy8CgvyDNdgfoZKq9mwEnXn2Rx2naq5JET6Ki2L5g0e0kM1rwlmPsr1dXiYZUqp5pdng9pYDKPQb3XUgl7jBHhfYZlGnxi2UQWPbqBLFKpAzQsJbvx0/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuFLR0ki8KIthXeid7pl2jG12Vy8CgvyDNdgfoZKq9mwEnXn2Rx2naq5JET6Ki2L5g0e0kM1rwlmPsr1dXiYZUqp5pdng9pYDKPQb3XUgl7jBHhfYZlGnxi2UQWPbqBLFKpAzQsJbvx0/s320/DSC_0045.JPG" width="212" /></a></div>
<b>Oatmeal Cookie Pancakes<span style="font-size: x-small;"> </span></b><span style="font-size: small;"><a href="https://sites.google.com/site/vgpprintable/oatmeal-cookie-pancakes-with-marshmallow-honey-butter" target="_blank">(print recipe)</a></span><b><span style="font-size: x-small;"><br /></span></b><br />
<i>Makes about 3 dozen small pancakes</i><br />
<br />
1 1/2 cups all-purpose flour<br />
3/4 cup old-fashioned oats<br />
2 T packed brown sugar<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
3/4 tsp ground cinnamon<br />
Big pinch freshly ground nutmeg<br />
2 large eggs<br />
2 cups buttermilk<br />
1 T pure maple syrup<br />
1/4 cup butter, melted and cooled plus more for the griddle<br />
1/3 cup golden raisins<br />
<br />
1.
Place a rack in the center of the oven and preheat to 200 degrees F.
This will help keep the cooked pancakes warm while you finish the entire
batch.<br />
<br />
2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.<br />
<br />
3.
In a medium bowl, whisk together eggs, buttermilk, maple syrup, and
melted butter. Add the buttermilk mixture, all at once, to the flour
mixture and fold together with a spatula until all of the flour is
incorporated. Fold in the raisins. Let stand for 5 minutes.<br />
<br />
4.
Heat griddle over medium heat and add a touch of butter to melt. Spoon
or pour batter onto the hot griddle. Heat until the bottom is browned
and the top is bubbly. Flip and cook through, about 2 minutes on each
side. Place on a heatproof plate in the oven to rest until ready to
serve. <br />
<span style="font-size: x-small;"><br />Recipe from <u>Joy the Baker</u> by Joy Wilson</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu7D34NigUVm5w7-JZJlWe5_v7iZBRgxWa_mFFoF9xt037haZDBsmVMckAvvjWaOvib3XU0kMCCr-ReydxIA22dmCWjjMe5Mq6-Vxru4jgQBDx6tREWEZ2DQNPTOfewOk5kKyxZPKS6A/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu7D34NigUVm5w7-JZJlWe5_v7iZBRgxWa_mFFoF9xt037haZDBsmVMckAvvjWaOvib3XU0kMCCr-ReydxIA22dmCWjjMe5Mq6-Vxru4jgQBDx6tREWEZ2DQNPTOfewOk5kKyxZPKS6A/s400/DSC_0054.JPG" width="265" /></a></div>
<b>Marshmallow Honey Butter</b><br />
<i>Makes 1 cup</i><br />
<br />
1/2 cup butter (I used salted), softened<br />
1/4 c honey<br />
1/4 c marshmallow fluff<br />
<br />
In
an electric mixer on medium speed, whip ingredients until fluffy and
well-combined. Serve with pancakes or pretty much anything in the
world. <br />
<br />
<span style="font-size: x-small;">Recipe from Dessert Club member Sheri Wadman</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLdjB7xxrj9zu9HnsCE2fUPAqBQzXVhKv5Pecu8rGj9WV4FspKkBKP0iXtDiHghyohz74K0XYB5OlUPYBAP_gxp3IUtt9gZN9-K7iG5vXli2Rhm6cQpn7-BM_t3zfJeLWQT0YoKGm7a0/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLdjB7xxrj9zu9HnsCE2fUPAqBQzXVhKv5Pecu8rGj9WV4FspKkBKP0iXtDiHghyohz74K0XYB5OlUPYBAP_gxp3IUtt9gZN9-K7iG5vXli2Rhm6cQpn7-BM_t3zfJeLWQT0YoKGm7a0/s400/DSC_0042.JPG" width="400" /></a></div>
Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-44578069741115520482013-02-14T04:00:00.000-05:002013-02-14T04:00:00.175-05:00Black Forest Pancakes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidMmvQKed4Ux8ELy9tWWDTj-S8G5Soim2UOzS5YJz-DoavARTRIQzmZvFVBGHtvm-Na10xgyUBQSNFAWg4TLlPfSP_vxM2w1dkYiPBGEB2Z0RlglSTPGKChbDHEVEbUWqJntRopgL_8k/s1600/Black+Forest+Pancakes+500+4511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidMmvQKed4Ux8ELy9tWWDTj-S8G5Soim2UOzS5YJz-DoavARTRIQzmZvFVBGHtvm-Na10xgyUBQSNFAWg4TLlPfSP_vxM2w1dkYiPBGEB2Z0RlglSTPGKChbDHEVEbUWqJntRopgL_8k/s400/Black+Forest+Pancakes+500+4511.jpg" width="400" /></a></div>
Here's a nice one for Valentine's Day (Happy, by the way.) Chocolate, cherries, and plenty of whipped cream; you can hardly go wrong. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKSzZ3y75wbNe8btwMuEMx-_MjxKTND4mnbiMPqkgZzC0eXXwk6M1pxiCMhKXRIg1PcvLvbiLM6iAtgtNECHOm71YhTz76V1THOqVk9cjY4-CdreLN8F5Loz2IVX695G5fo-igGGn-7A/s1600/Black+Forest+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKSzZ3y75wbNe8btwMuEMx-_MjxKTND4mnbiMPqkgZzC0eXXwk6M1pxiCMhKXRIg1PcvLvbiLM6iAtgtNECHOm71YhTz76V1THOqVk9cjY4-CdreLN8F5Loz2IVX695G5fo-igGGn-7A/s400/Black+Forest+Pancakes.jpg" width="400" /></a></div>
<br />
<b>Black Forest Pancakes </b>(<a href="https://sites.google.com/site/vgpprintable/black-forest-pancakes" target="_blank">print recipe</a>)<b><br /></b><br />
<i>Makes 2 servings</i><br />
<br />
1 cup flour<br />
1/4 cup unsweetened cocoa powder<br />
1/4 cup sugar<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup milk<br />
1 egg<br />
2 T butter, melted<br />
2 cups cherries, pitted and halved<br />
2 T sugar<br />
2 tsp cornstarch<br />
1/4 cup water<br />
1/2 cup whipping cream<br />
2 T sugar<br />
<br />
1.
Mix the flour, cocoa powder, 1/4 cup sugar, baking powder, and salt in a
large bowl. Mix the milk, egg, and butter in another large bowl. Mix
the wet ingredients into the dry ingredients. <br />
<br />
2. Heat a pan
over medium heat and melt a touch of butter in it. Pour 1/4 cup of the
mixture into the pan and cook until the surface starts to bubble and the
bottom is golden brown, about 2 to 3 minutes. Flip the pancake and
cook the other side until the bottom is golden brown, about 1 to 2
minutes. Repeat for the remaining batter.<br />
<br />
3. Meanwhile, simmer
the cherries, 2 T sugar, cornstarch, and water over medium heat until
the sauce thickens, about 5 minutes. Whip the cream and 2 T sugar until
soft peaks form. Stack the pancakes, layering with cherry sauce and
whipped cream. Garnish with fresh cherries and/or chocolate shavings.<br />
<br />
<span style="font-size: x-small;">Recipe from <a href="http://www.closetcooking.com/" rel="nofollow" target="_blank">Closet Cooking</a> (love that guy) and tested by Shanna Stratton</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-42672800444864349422013-02-13T04:00:00.000-05:002013-02-13T13:22:14.154-05:00Bacon Black Pepper Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdHYYmWeOv_0yliepHVaqTHdds3io6doDAj_0fKsXksuK0NgSHkvWguDtAsY2LZI-wqUAmBZ1ck_So2vBxC3k94NP9aKZ6sToMUgzJIKidVa-_Cibq8d8o9zHdazCENTyDz73g6fZZAs/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdHYYmWeOv_0yliepHVaqTHdds3io6doDAj_0fKsXksuK0NgSHkvWguDtAsY2LZI-wqUAmBZ1ck_So2vBxC3k94NP9aKZ6sToMUgzJIKidVa-_Cibq8d8o9zHdazCENTyDz73g6fZZAs/s640/DSC_0046.JPG" width="428" /></a></div>
As far as I'm concerned, waffles are honorary pancakes. I do not judge these breakfast sisters by their shape; I embrace their likenesses, while respecting their differences. The main thing is that they are hot, comforting...and freakin' good with maple syrup. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkPtCSFWLEX4ueL7kN2FQvlXycoTWOIecPWnt8D3yKn8izH6lRcbv285VNKyKgDDxkzqJ8P6fg1WEWLunQWikoH9VBjDt5ch7Mjd6LjdMa8NtLoPI6A6PEIfikMSjR3FHFCdCV8hvK9Y/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkPtCSFWLEX4ueL7kN2FQvlXycoTWOIecPWnt8D3yKn8izH6lRcbv285VNKyKgDDxkzqJ8P6fg1WEWLunQWikoH9VBjDt5ch7Mjd6LjdMa8NtLoPI6A6PEIfikMSjR3FHFCdCV8hvK9Y/s400/DSC_0049.JPG" width="265" /></a></div>
And if there happens to be bacon and black pepper in them, all the better. And all the more embracing that will be taking place. My kids only thought these were so-so, but keep in mind they are accustomed to toaster waffles with artificial "blueberry" bits in them; I have no one to blame but myself. I, however, lo-o-o-o-o-ved these waffles; I froze the leftovers and ate them for breakfast all week, savoring every sweet-salty-smoky-spicy-buttery bite. Can't wait to make them again.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92Z88XlqzW5UsGJf455SULJboB1F6Pv0-gDOdjrxJQSm26P1z2BTn7azOnua8SnxqNwnYDh9XYkvlrTC55mxSQBkRF2ikRZ4QPuklo6ZvnFj6y8tXvkg4Zcs6vdAJOD5Ge0vwqvdby60/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92Z88XlqzW5UsGJf455SULJboB1F6Pv0-gDOdjrxJQSm26P1z2BTn7azOnua8SnxqNwnYDh9XYkvlrTC55mxSQBkRF2ikRZ4QPuklo6ZvnFj6y8tXvkg4Zcs6vdAJOD5Ge0vwqvdby60/s400/DSC_0054.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Bacon Black Pepper Waffles</b> (<a href="https://sites.google.com/site/vgpprintable/bacon-black-pepper-waffles" target="_blank">print recipe</a>)</div>
<i>Makes 16 waffles</i><br />
<div class="separator" style="clear: both; text-align: left;">
10 slices bacon</div>
2 1/2 tsp fresh, coarsely cracked black pepper, <i>divided</i><br />
3 cups all-purpose flour<br />
1 T baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/4 cup packed brown sugar<br />
4 large eggs<br />
2/3 cup canola or vegetable oil<br />
2 tsp pure vanilla extract<br />
2 1/2 cups buttermilk<br />
<br />
1.
To make the bacon: position a rack in the upper third of the oven and
preheat to 375 degrees F. Line a baking sheet with foil and arrange
bacon slices in a single layer across the sheet. Sprinkle generously
with 2 tsp black pepper. Place in the oven to bake until bacon is brown
and crispy, 10 to 15 minutes. Remove from the oven and place bacon
slices on a plate lined with paper towels. Once cool enough to handle,
chop bacon into bite-size chunks and set aside while you prepare the
waffle batter. <br />
<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/AVvXsEjqaUsmMQkHXyb4iLn7yLMcDw2Fw5kjjpXM6uvxvH2fIpkvch4g3XAeQhKqoL6oNGcwDmRc6xBmXbQT4kLQ6ORZy0OO4IGy3utLQzGHvM2GqqsTqRvfCigWXg_EgvFAUwCPHHos190I0jw/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaUsmMQkHXyb4iLn7yLMcDw2Fw5kjjpXM6uvxvH2fIpkvch4g3XAeQhKqoL6oNGcwDmRc6xBmXbQT4kLQ6ORZy0OO4IGy3utLQzGHvM2GqqsTqRvfCigWXg_EgvFAUwCPHHos190I0jw/s400/DSC_0045.JPG" width="400" /></a></div>
<br />
2. Set your waffle iron on a level, clean surface and turn on to preheat.<br />
<br />
3.
To make waffles: in a large bowl, whisk together flour, baking powder,
baking soda, salt, 1/2 tsp pepper, and brown sugar. In a medium bowl, whisk
together eggs, oil, vanilla, and buttermilk. Add the buttermilk
mixture, all at once, to the flour mixture. Stir until just
incorporated. Fold in the bacon. Try not to overmix the batter. If a
few lumps remain, that's OK. Cook according to your waffle iron
instructions. Serve with warm maple syrup - heaven!<br />
<br />
<i><b>Variation:</b></i>
If you don't eat bacon, or just want to try it a different way,
subtract the bacon and black pepper and add 1/4 tsp freshly grated
nutmeg and 3/4 tsp ground cinnamon to the batter!<br />
<br />
<span style="font-size: x-small;">Recipe from <u>Joy the Baker</u> by Joy Wilson</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-53757443733933773782013-02-12T04:00:00.000-05:002013-02-12T04:00:04.907-05:00Eggnog Pancakes with Eggnong Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A3LYXUO4aQT2PvRb7oezMvYpKnmbk6v05dQeiraJDeOc9LHSfS1I5j3Wd77NlYdcjrsZcbbl5OVR8pT9s_jbgnVhC5l1OFdtP3dQh0XeuLQ23KrvXctDBLjh1_7oWIIc0HU51zn7S_8/s1600/Eggnog+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A3LYXUO4aQT2PvRb7oezMvYpKnmbk6v05dQeiraJDeOc9LHSfS1I5j3Wd77NlYdcjrsZcbbl5OVR8pT9s_jbgnVhC5l1OFdtP3dQh0XeuLQ23KrvXctDBLjh1_7oWIIc0HU51zn7S_8/s640/Eggnog+pancakes.jpg" width="640" /></a></div>
I asked my Dessert Club colleagues if anyone would like to help me try, and write up, recipes for Pancake Week. I got a range of responses - some silent, some saying they have no good pancake recipes, and some saying, "Heck, yeah, sounds like fun!" My friend Shanna in particular really embraced the challenge of Pancake Week, gathering and testing numerous recipes on her family of seven, and I think we've all come out winners because of it.<br />
<br />
She said these eggnog pancakes and eggnog syrup really taste deliciously like eggnog, amazingly so. But, she said, in the future, she would probably have the pancakes with a maple or buttermilk syrup, and serve the eggnog syrup over plain pancakes. Together, they were too much. But each with a simpler partner, perfection.<br />
<br />
<b>Eggnog Pancakes </b>(<a href="https://sites.google.com/site/vgpprintable/eggnog-pancakes-and-syrup" target="_blank">print recipe</a>)<b><br /></b><br />
1 cup flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 T sugar<br />
1 cup eggnog<br />
1 egg, lightly beaten<br />
1/4 cup oil or melted butter<br />
1/4 cup milk, optional<br />
<br />
1.
In a medium mixing bowl, combine flour, baking powder, salt and sugar.
In another small bowl, mix eggnog, egg, and oil. Add the wet mixture
to the dry mixture and stir just until blended. (At this point, you may
need to add the milk, depending on how thick or runny you want your
pancakes to be. I like mine thinner.) <br />
<br />
2. Preheat griddle to
medium high and grease with oil or butter. Pour approximately 1/4 cup
batter on hot griddle for each pancake. Cook for 2 to 3 minutes until
bubbles begin to form and edges are set. Flip and cook for 1 to 2
minutes on other side, until golden and center is no longer runny.<br />
<br />
<b>Eggnog Syrup</b><br />
1 1/2 cups sugar<br />
3/4 cup eggnog<br />
1/4 cup milk<br />
1/2 cup butter<br />
2 T corn syrup<br />
1 tsp baking soda<br />
2 tsp vanilla extract<br />
Whipped topping, optional<br />
<br />
In
a medium saucepan, combine the sugar, eggnog, milk, butter, corn syrup,
and baking soda. Bring to a boil and boil for 5 minutes. Remove from
heat and stir in vanilla. Pour warm syrup over hot pancakes and top
with whipped topping.<br />
<br />
<span style="font-size: x-small;">Recipe from <a href="http://www.highheelsandgrills.com/2012/11/eggnog-pancakes-with-eggnog-syrup.html" rel="nofollow" target="_blank">High Heels and Grills</a>, tested by Shanna Stratton</span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">And as a BONUS<span style="font-size: small;">, hello, I am giving you Shanna's <span style="font-size: small;">own recip<span style="font-size: small;">e for homemade eggno<span style="font-size: small;">g, in<span style="font-size: small;"> case you want to make these during the other eleven months, when eggnog is harder to come by. This eggnog is amazing and delicious and makes the whole fridge smell like heaven!</span></span></span></span></span></span></span><br />
<br />
<b><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Shanna's Homemade Eggnog</span></span></span></span></span></span></span></b><br />
<i><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Makes a <span style="font-size: small;">ton</span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6 eggs</span></span></span></span></span></span></span></span><br />
<div id="yui_3_7_2_1_1360435923161_42915">
3/4 cup cream or evaporated milk</div>
<div id="yui_3_7_2_1_1360435923161_42907">
1 small pkg instant vanilla pudding</div>
<div id="yui_3_7_2_1_1360435923161_42697">
1/2 cup sugar</div>
<div id="yui_3_7_2_1_1360435923161_42914">
8 cups milk</div>
<div id="yui_3_7_2_1_1360435923161_42913">
1 tsp rum extract</div>
<div id="yui_3_7_2_1_1360435923161_42909">
2 tsp vanilla extract</div>
<div id="yui_3_7_2_1_1360435923161_42910">
1/4 tsp nutmeg</div>
<div id="yui_3_7_2_1_1360435923161_42911">
<br /></div>
<div id="yui_3_7_2_1_1360435923161_42912">
Beat
eggs for 5 minutes (I use an immersion blender). Add cream and
pudding. Mix well. Add sugar, 4 cups milk, vanilla, rum flavoring and
nutmeg. Mix for 3 minutes. Add remaining 4 cups milk. Mix another 3-5
minutes. Best if made a day ahead!</div>
<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></span> Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0tag:blogger.com,1999:blog-1447640303731411432.post-14297770811456362262013-02-11T04:00:00.000-05:002013-02-11T04:00:10.090-05:00Blueberry Orange and Almond Pancakes with Orange Maple Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO50E4yznybxVfq7PRg3lJH9wcrGFTKk-BHkJgRHme7Il4hejxtS03vhracFpeFCedeHez7NMRKQkI-bUVNKegpuSf976TfiL6ymfROjT-T2nZKsNxpdWj6WrQ9lh_cXPq9-BTmGHd9l0/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO50E4yznybxVfq7PRg3lJH9wcrGFTKk-BHkJgRHme7Il4hejxtS03vhracFpeFCedeHez7NMRKQkI-bUVNKegpuSf976TfiL6ymfROjT-T2nZKsNxpdWj6WrQ9lh_cXPq9-BTmGHd9l0/s640/DSC_0085.JPG" width="424" /></a></div>
Hello there and welcome to pancake week. Let's start off with a twist on a classic: who doesn't love blueberry pancakes (besides my 6-year-old)? Orange zest, orange juice, orange-maple glaze, and a smidge of almond take these just a teensy bit over the top. All in a good way.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4pCu_5nHHXfWJ0f78uDsKCEtMCxeD9vO1Hob5cbZ0WZIP6_39XYOU139pPWAD2cPGK9sFFaHFiKTbnwI3UtQ1pOe9qqzW5pBW_W7bAogdIzYQi34sXobnxt6JcgFoPZ9MbJq8F5WUdA/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4pCu_5nHHXfWJ0f78uDsKCEtMCxeD9vO1Hob5cbZ0WZIP6_39XYOU139pPWAD2cPGK9sFFaHFiKTbnwI3UtQ1pOe9qqzW5pBW_W7bAogdIzYQi34sXobnxt6JcgFoPZ9MbJq8F5WUdA/s400/DSC_0079.JPG" width="400" /></a></div>
<b>Blueberry Orange and Almond Pancakes</b> (<a href="https://sites.google.com/site/vgpprintable/blueberry-orange-and-almond-pancakes-with-orange-maple-glaze" target="_blank">print recipe)</a><br /><i>Makes 12 to 16 small pancakes</i><br /><br />1 cup all-purpose flour<br />1 T granulated sugar<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 large egg<br />3/4 cup buttermilk<br />1/4 cup fresh orange juice<br />2 tsp orange zest<br />Scant 1/4 tsp almond extract<br />1/2 to 3/4 cup fresh blueberries<br />3 to 4 T butter, for griddle<br /><br />1.
Place rack in the upper third of oven and preheat oven to 200 degrees.
The oven will keep the pancakes warm as you cook them in batches.<br /><br />2.
In a medium bowl, whisk together flour, sugar, baking powder, baking
soda, and salt. In a small bowl, whisk together egg, buttermilk, orange
juice, zest, and almond extract. Whisk the buttermilk mixture into the
flour mixture until just combined. Fold in the blueberries. Let
batter rest for 5 minutes while the griddle heats.<br /><br />3. Over
medium heat, melt 1 T of the butter in a cast-iron skillet or griddle.
Spoon 2 T batter into the hot pan and cool until golden brown on both
sides, about 2 minutes per side. Place pancakes on ovenproof plate and
store in the oven to keep warm while you cook the rest of the batter,
adding butter to the pan as needed.<br /><b><br />Orange Maple Glaze</b><br />1 1/2 cups powdered sugar<br />3 T fresh orange juice<br />1 T pure maple syrup<br /><br />Whisk together powdered sugar, orange juice, and maple syrup. Serve alongside warm pancakes. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz7FwtwGx8asMAKVQDGuNhZvv7UQ3CTBEMU612gkj5Tg2HlIENKSqa-QKHiJExELf2F6fjtxW3-vB7tqGxxsqZh-IdKh9ePkvgp0eY6gm1cu9cNylBlxX2FEqzqZCQnWZP_rCUjLxBzw/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz7FwtwGx8asMAKVQDGuNhZvv7UQ3CTBEMU612gkj5Tg2HlIENKSqa-QKHiJExELf2F6fjtxW3-vB7tqGxxsqZh-IdKh9ePkvgp0eY6gm1cu9cNylBlxX2FEqzqZCQnWZP_rCUjLxBzw/s400/DSC_0084.JPG" width="400" /></a></div>
<span style="font-size: x-small;">Recipe from <u>Joy the Baker</u> by Joy Wilson</span>Disco Momhttp://www.blogger.com/profile/18102319958554597698noreply@blogger.com0