tag:blogger.com,1999:blog-38032600575748834052024-03-19T17:40:57.112-04:00Sugar loving fashionistaFor the love of fashion and food.
Two of the most important things, well... ever reallysugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3803260057574883405.post-30304537565357014542014-08-13T18:05:00.001-04:002014-08-13T18:05:16.208-04:00Fans, friends and stalkers, please find me on my new site<br />
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<a href="http://pollycooksandeats.com/">pollycooksandeats.com </a><br />
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Happy eatingsugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-6811663502925743112014-04-02T12:08:00.000-04:002014-04-02T12:08:03.855-04:00The only kind of snowball anyone should be dealing with by now...I grew up loving, I mean loving Hostess Snowballs. I love them so much, I prefer to eat them alone so I can really go at it. I recently introduced these little balls of indulgence to a good friend of mine and upon my absolute horror, said friend spit it out and said they were the grossest things ever.<br />
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To be honest, I get it. I understand why someone wouldn't enjoy these things... I mean I think most of what makes these things is synthetic and not technically even real food. I still enjoy them, go ahead and judge me, I do.<br />
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So I thought I would make a homemade snowball and see if I could sway my friend into enjoying this with me, here goes.<br />
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I started by make a chocolate genoise cake, this makes such a soft "sponge" I thought it would be perfect for how I was going to use it<br />
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Chocolate Genoise<br />
1/2 stick unsalted butter<br />
3/4 cup ap flour<br />
1/4 cup cocoa<br />
1/2 tsp salt<br />
1 cup sugar<br />
6 large eggs<br />
1 tsp vanilla extract<br />
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Pre-heat oven to 350<br />
Prepare 9 inch round pan (I usually just spray with Pam, liberally)<br />
Melt the butter, set aside.<br />
Sift the flour, cocoa, and salt into a big bowl<br />
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Whisk the eggs and the sugar in a kitchen aide until well combined. Then, place the bowl over a sauce pan of simmering water, making sure that the water does not touch the bowl. Now whisk constantly (this is a true labor of love...) until it is warm to the touch, remove from heat and let the kitchen aide do its magic and beat at medium speed until the eggs are pale colored, and full of volume. About 6-8 minutes.<br />
Beat in the vanilla extract. Remove from mixer and take a hefty portion of the eggs (about 1 cup) and stir into the melted butter.<br />
Then slowly sprinkle the flour mixture into the batter on slow just until incorporated. Add the melted butter/eggs back into the batter, gently folding it in. You don't want to take any of the volume out of the batter.<br />
Pour gently into prepared pan and bake for about 35 minutes, it should bounce back when gently pressed with a finger. A clean finger preferably.<br />
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Once the cake has cooled in the pan, turn out and let cool to room temp. Then wrap up in saran wrap and let chill in the fridge for at least an hour.<br />
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Slice of the top of the cake where it is round and do not throw this away or eat it, you need it.<br />
Then slice the cake into 4 (thin) layers, this is done best with a serrated knife and a turntable.<br />
Take one of the cake rounds and cut it into 8 pieces like a pizza<br />
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Then line a 9 inch round bowl with saran wrap so that there are long edges of saran wrap hanging over the bowl. Place the triangle pieces all along the bowl. This can be a little bit of a bitch. Just keep in mind, you work the cake, don't let the cake work you. If there are some spaces in between, just use that top part of the cake I told you to keep and rip pieces of it and just press into any showing spaces so that the bowl is fully lined with the chocolate cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tdVS6MgwYTc76u93HOfCuUT87Y9f8krgI2rBYQpgPmAkEvNd2LjYLb0R2I2_XpEBF_ogBu7jIwPriT1EiiBTeIklT66kE5jh_eiq2jjmeW1ZDMZctcT9ieNIlvJuRiFMcu7Je41HoeUK/s1600/photo+2-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tdVS6MgwYTc76u93HOfCuUT87Y9f8krgI2rBYQpgPmAkEvNd2LjYLb0R2I2_XpEBF_ogBu7jIwPriT1EiiBTeIklT66kE5jh_eiq2jjmeW1ZDMZctcT9ieNIlvJuRiFMcu7Je41HoeUK/s1600/photo+2-12.JPG" height="320" width="320" /></a>See how the saran wrap hangs below the bowl? This will make getting out of the bowl super easy. Next take your favorite raspberry jam and liberally spread all over the cake, then put into the fridge. </div>
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While its chilling, take a pint of heavy cream, add 1 Tablespoon powdered sugar, 1/2 tsp vanilla bean paste (or scrape out the inside of a vanilla bean) and add 2 Tablespoons of Raspberry Kirsch and whip heavy cream up to stiff peaks. </div>
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Take some of that whipped cream and place some of it at the bottom of the cake lined bowl, then cut out a small circle from one of the 4 layers, I just did this by eye... I am sure you can do it as well, and place the small circle of cake on top of the whipped cream. Repeat till it is filled right up to the top.<br />
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Cover with saran wrap and let chill.<br />
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While it is chilling, make the marshmallow topping.<br />
1/2 cup water<br />
2 tsp unflavored gelatin<br />
1 1/2 sticks of butter, at room temp<br />
2 teaspoons vanilla extract<br />
1/4 tsp salt<br />
4 cups of Fluff<br />
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Dissolve the gelatin in a microwave safe bowl with the water until is soft. (at least 6 minutes)<br />
Microwave the gelatin mixture until it is bubbling, this really varies on your microwave oven, for mine it took about 45 seconds. Stir in butter, vanilla and salt till combined. Once this has cooled till it is just warm to the touch, add the fluff, whisk until it is well mixed and no lumps of anything. This is a bitch, but hang in there, it will come together. Cover and let chill in fridge.<br />
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For the original snowballs, the coconut "substance" that is used is not toasted, but I thought that it could use some crunch. So I died some coconut pink (about 2 cups, just put coconut in a food processor add a couple drops of red food coloring and grind away)<br />
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Once its the pink that you want, toast it. I did this by putting the pink coconut on a sheet pan and into a 400 degree oven till it got pretty toasty.<br />
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Now invert the cake onto a plate<br />
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Next, using a rubber spatula, mix up the marshmallow spread so that it is spreadable.<br />
Then slather all of that marshmallow goodness all over the cake<br />
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Immediately cover with the toasted pink coconut<br />
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Call your bff over and enjoy this snowball and say good bye to winter.<br />
Enough with the snow and cold already!<br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-8136421339431299492014-03-06T13:38:00.001-05:002014-03-06T13:40:06.954-05:00What's up yeast? Gangsta baking.... I love desserts with citrus, that sweet tang you can only get from fresh winter fruits go just splendidly into many, many, many desserts. Making them all very healthy for you.<br />
I had some serious clementine action going on in my fruit drawer in my fridge so I wisely decided to shove them into some cinnamon rolls.<br />
I will often bake for therapeutic reasons and my first instinct is to make a yeast based dough for the therapy I am seeking. Now, if for some reason, I manage to kill the yeast and my dough doesn't rise, it makes me go all gangsta and want to choke a bitch, negating any therapeutic baking I was seeking... But no worries, this all went just peachy.<br />
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For this recipe, I warmed up 3/4 cup of Buttermilk to 100 degrees F, (for me this means warming it up in my microwave for 15 seconds at time) Buttermilk looks grossly offensive once you do this, have a fork near by to whisk it back to none offensive looks. To that I added 1 packet of active dry yeast.<br />
In another bowl, whisk together 3 eggs. In yet, another bowl, melt 6 Tablespoons of butter.<br />
Add the butter to the eggs and to that add the zest of 4 Clementines.<br />
To my kitchen aid bowl, I added 4 cups of flour, 1/4 cup of sugar and 1 and 1/4 tsp Salt, mix with the dough hook and pour in the yeast and buttermilk and then pour the egg mixture right in after that and let the kitchen aid do its magic, turning this mixture into a beautiful elastic, gluten filled dough. I love gluten and it has done nothing to offend me, go gluten yay!<br />
IF, the dough seems sticky, add 1 Tablespoon of flour at time until the dough is slapping the bowl, (there is sooooo much I could say here...) I have found that it really is up to the pastry gods and one day you will need to add a bit more flour and other days, no need. Always safer to start with less flour cuz you can't take that shit out once it is in there.<br />
Turn the dough out onto the counter and gently knead with your hands, just because at this point, it feels sooooo good.<br />
Lightly oil a big bowl (I used vegetable oil) and place the dough into the bowl.<br />
Wrap tight with saran wrap and leave in a warm draft free room. I did this on a freezing NYC day and turned my oven on, had the clothes dryer going and the living room heater up to full blast, just to be sure I wouldn't have to choke a bitch if this dough didn't step up and rise.<br />
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Here it is, if you look closely, you can see the specks of Clementine zest in that beautiful gluten filled dough. This is where you have so much hope for this dough. And it's amazing, its a living thing. </div>
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And here, just a short 2 1/2 hours later, no bitches have to be choked and I am the proud creator of some beautifully proofed dough. "Proofed" is the technical word pro's use in the biz to describe when dough rises. And there really is a science to it. Look it up, it's neato. </div>
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Once the dough is proofed properly, roll it out on a lightly floured surface. This can really be a bitch. And guess why? The gluten, it makes it really elastic and stretchy, but it feels so good to roll this dough out, go ahead, you know you want too... Don't worry your pretty little head about making a perfect rectangle to roll out, get the closest thing you can to a rectangle, it'll work out just fine.<br />
Once it's rolled out to your best ability, which I am sure is just awesome, liberally spread some softened butter all over that dough. Because I am me, I use Plugra unsalted. Then sprinkle sugar all over the dough and then some cinnamon. I went light with the cinnamon and used some cardamom as well, it goes so good with citrus. Look at me being all fancy with the flavors. Next, as tightly as you can, roll it up tight lengthwise (I lived in South Africa so I can roll the stickiest of the icky up tight) Slice into rounds and place into a buttered dish and cover tightly with saran wrap. Leaving room for these beauties to rise, see above.<br />
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Just look at all that beautiful life that was created with yeast, it really is amazing. Who would not want a part of this? Now it is off to the oven to bake at 375 degrees for about 20ish minutes. This is where I suck cuz I don't really use a timer, I go by my eyes. To me, this (see below) looks done. I like them to be a slightly darker color then what most people tend to think as done.<br />
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While these beauties are in the oven, I made the Clementine cream cheese frosting. Because what the hell else did you think would top these beauties?<br />
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The four food groups here...<br />
Beat room temp 4 oz cream cheese along with room temp 4 oz butter. Add the juice and pulp of 4 -5 Clementines and 2 tsp vanilla, beat till light and fluffy. Add 4 cups powdered sugar, beat till well combined. I like to put this in the fridge and firm up a bit before I slather this crazy mad delicious frosting all over those baked beauties.<br />
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Once they have come out of the oven, I like to let them sit for just a few minutes before smothering with the clementine cream cheese icing.<br />
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OK, its been a few minutes, go for it. Lose all abandon, go full force. Cover every single part, twice, with that mad crazy delicious frosting.<br />
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Now, grab a plate, a fork if you wish and indulge. It's all part of this "therapeutic baking"<br />
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You're welcome.<br />
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No bitches were choked or harmed in anyway during the making of these bomb ass Clementine Cardamom Cinnamon rolls. Cuz I'm goodsugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-40244089594536572752013-10-14T16:46:00.001-04:002013-10-14T16:46:53.650-04:00What should you do with all those apples you got apple picking? Make bread pudding, of courseI've said it before and I'll say it again (just do us both a favor and pretend its the first time you've heard me say this) I love fall. I just love it, reasons to layer up with sweaters, buy new sweaters, buy new boots. I still think the old "back-to-school" clothes shopping still applies to me...<br />
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With fall, comes the annual trek for New Yorker's to head to the "country" otherwise known as the suburbs (with no more then a maximum of 1 hour drive away) and pick this seasons harvest.<br />
Don't get me wrong, I do enjoy the drive and the very small escape out of the city, even if just for the day, true story.<br />
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Once home with the bags and bags of apples, the usual is apple pie, apple cake, rustic apple galettes, and I was just recently told that I need to try putting freshly diced up honey crisp apples into vanilla flavored greek yogurt, this is, of course, super high on my list of things to try.....<br />
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This year I wanted to make a little something different. So I made a Maple, Apple, Cranberry bread pudding. I served it with salted caramel sauce and spiced whipped cream. Because everything should use a little salted caramel sauce and spiced whipped cream. Spiced whipped cream shouldn't scare you, I'm not putting any spicy flavors into it, all I do is add 2 Tablespoons of whole cloves and 1 tsp of Allspice into 1 cup Heavy cream, I let this sit in the fridge over night. The next day I strain it and then whip it up to med-soft peaks. There you have it spiced whipped cream*<br />
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Maple, Apple, Cranberry Bread Pudding<br />
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<li style="margin-left: 15px;">6 large eggs</li>
<li style="margin-left: 15px;">1/2 cup pure maple syrup (preferably Grade B) It gives more flavor when baking</li>
<li style="margin-left: 15px;">1/2 cup (packed) dark brown sugar</li>
<li style="margin-left: 15px;">1 tablespoon vanilla extract</li>
<li style="margin-left: 15px;">2 teaspoons ground cinnamon</li>
<li style="margin-left: 15px;">1/2 teaspoon fine sea salt</li>
<li style="margin-left: 15px;">1 cup whole milk</li>
<li style="margin-left: 15px;">1 cup heavy whipping cream</li>
<li style="margin-left: 15px;">2 tablespoons apple brandy (such as applejack or Calvados)</li>
<li style="margin-left: 15px;">1 cup cranberries</li>
<li style="margin-left: 15px;">1 1-pound loaf Brioche bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)* Let sit out over night and dry out. </li>
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*I used Brioche, and I left the crust on, I think it gives more texture to the bread pudding</div>
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<li style="margin-left: 15px;">3 tablespoons unsalted butter</li>
<li style="margin-left: 15px;">1 1/4 pounds Granny Smith apples (about 3), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)</li>
<li style="margin-left: 15px;">1 1/4 pounds Honey crisp apples (about 3), peeled, quartered, cored, cut into 1/3-inch-thick, once all cut, combine apples together</li>
<li style="margin-left: 15px;">1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)</li>
<li style="margin-left: 15px;">1/4 cup (packed) dark brown sugar</li>
<li style="margin-left: 15px;">Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Strain through a fine mesh strainer and then add bread cubes and cranberries and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.</li>
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Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9 X 13 glass or ceramic loaf pan (you want something good and thick so the bread pudding cooks better) </div>
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Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat and let cool. </div>
</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #777777; font-family: 'Open Sans'; font-size: 14px; font-weight: 300; line-height: 29px;">Mix half of apple slices into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding however suits you best. Spoon any remaining syrup from skillet over apple slices. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #777777; font-family: 'Open Sans'; font-size: 14px; font-weight: 300; line-height: 29px;"><span style="border-collapse: collapse; color: #777777; font-family: 'Open Sans'; font-size: 14px; font-weight: 300; line-height: 29px;"><div style="font-family: 'Open Sans'; font-size: 14px; font-style: normal; font-weight: 300; letter-spacing: 0px; line-height: 2.1em; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 24px;">
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</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #777777; font-family: 'Open Sans'; font-size: 14px; font-weight: 300; line-height: 29px;">Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm, room temp or cold, whatever suits you best, this is your bread pudding. Scoop on a generous portion of the clove spice scented whip cream on top, or on the side and enjoy. </span><br />
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<span class="Apple-style-span" style="color: #777777; font-family: 'Open Sans';"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px; line-height: 29px;">1/2 cup water</span></span></div>
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<span class="Apple-style-span" style="color: #777777; font-family: 'Open Sans';"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px; line-height: 29px;">1 cup Heavy cream</span></span></div>
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<span class="Apple-style-span" style="color: #777777; font-family: 'Open Sans';"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px; line-height: 29px;">1 tsp sea salt</span></span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #777777; font-family: 'Open Sans'; font-size: 14px; line-height: 29px;">Pour sugar into sauce pan, pour water and do not pour, let come to a boil on a med-high heat, once it starts to boil, lower the heat and look for the sugar to turn a dark amber color, once it does, remove from heat. Carefully add the heavy cream, it will bubble and steam so stand back. Stir till combined, if it hasn't come together, put back on the heat and stir till well combined. Pour into a bowl and let cool stirring occasionally. Once cooled, sprinkle in salt and stir. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Open Sans'; font-size: 14px; line-height: 29px;"><span style="border-collapse: collapse; font-family: 'Open Sans'; font-size: 14px; line-height: 29px;"><div class="separator" style="clear: both; color: #777777; font-weight: 300; text-align: center;">
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</span></span>sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-78274236389638571192013-10-10T12:58:00.000-04:002013-10-10T13:07:57.374-04:00Mmmmmmmmm-goNow that summer already feels like a distant memory, it's time for me to get back into the kitchen and bake.<br />
Fall and Winter seem to really get all the really yummy baked goodies, when it's cold outside or hell, even just a little windy, I can hear my kitchen calling to come and make some yummy munchies.<br />
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And what's better then some yummy homemade goodies? Hunkering down inside your warm cozy living space and watching some movies while you eat said goodies.<br />
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So now, go check me out here on M-Go;<br />
<a href="http://www.mgo.com/dinner/">www.mgo.com/dinner/ </a><br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-49693601465085244672013-04-14T09:40:00.001-04:002013-04-14T09:40:37.293-04:00Slutty Barbie cakes, takes one to make one...Barbie cakes are by far my best sellers. This week, one of the cakes I made was for a 39th birthday party and the birthday girl wanted one of my slutty Barbie cakes. I keep saying that it takes one to make one... So glad that there are people out there with a sense of humor and realize that I am kidding. <div>
Kind of. </div>
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The rest of you that send me perverted messages via any social media websites, well keep 'em coming. </div>
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Here is the $9.00 Barbie that I use for most of my Barbie cakes. She looks so happy, no clue as to the transformation she is about to go through....</div>
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I don't care for the doll's that are made specifically for said Barbie cakes, they look like a serial killer somewhere is out there is designing doll's for some twisted purpose... And why are they looking off to the left? What in the hell is going on over there? </div>
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So for my use, I buy a whole Barbie, then rip off one of her legs. Poor thing. She looks like she survived some civil war between toys once you cut into the cake. But all in the name of a Happy Birthday, anything goes. Just ask <a href="http://en.wikipedia.org/wiki/Salome">Salome</a>. *</div>
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I use the standard Barbie cake pan but I also bake an extra 8 inch round to add more layers to the "dress" of the cake. I sometimes also bake a 10 inch round to place the Barbie on for a base. This works just in case the birthday gal or guy, this is 2013, needs to place several, several candles on said cake....</div>
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So here she is, looking like she is being tortured in keeping her arms up for a lengthy amount of time by some crazy dictator. The cake and frosting are alternating layers of vanilla and chocolate. Once I have her crumb coated, I then go over with the base color for the cake. In this case, black. </div>
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I put her hair up to keep it from getting onto the cake while I decorate her. Any hair from anywhere on food repulses me. </div>
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What I think is just nifty about my cakes (excuse me while I toot my own horn here) I have figured out a way to paint on frosting the same way you can paint on royal icing and or fondant. All the decorations on my cakes, including this one, is all frosting. Yummy, you want to drag your finger through it cuz it looks sooooo good frosting. Grab a diet coke and a fork and let the birthday celebration begin. </div>
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*I was raised (very much against my will) Jehovah Witness. I knew from a very early age that this was not going to work out for me. Jehovah Witnesses don't believe in celebrating any holidays whatsoever. This includes birthdays, I remember even the word <i>birthday </i>was treated as a profanity.</div>
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Hi, have you read this blog? Clearly I wasn't going to last in this.</div>
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Every time I asked an elder (an older "wiser" member of this organization) why we couldn't celebrate birthdays, they always referred to the story in the bible of the girl, Salome. Who, for her birthday wanted and got John the Baptist's head on a platter. My response to this ass backwards reasoning, was that I didn't want a head on a platter, just some cake and a few presents. Gosh. </div>
sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-51738069280735705742013-03-06T16:24:00.001-05:002013-03-06T16:28:12.266-05:00A slightly twisted introduction to peanut butterI have a love in my life that does not like peanut butter, which just confuses me, because if I like it, everyone around me should like it, correct? (For anyone reading this that is new to me, it's all about me and I tend to lose focus and get confused when its not about me)<br />
So I felt I needed to make something that would entice this special person to fall in love with peanut butter. I came up with chocolate peanut butter banana cake bars. Not the purest way to have peanut butter but if I can find ways to add more sugar and fat to the creations that I am making and it makes sense, I go for it.<br />
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I started with making a banana cake, rather then banana bread, banana cake would be a lighter vehicle to getting the peanut butter and chocolate into my loved ones gullet.<br />
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<span id="goog_1733288169"></span><span id="goog_1733288170"></span>Banana Cake<br />
2 1/4 cups cake flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 cup mashed ripe bananas (2 large bananas)<br />
1/4 cup whole milk<br />
3 Tablespoons sour cream<br />
1 teaspoon vanilla extract plus 1 Tablespoon vanilla extract<br />
1/2 cup unsalted butter at room temp<br />
1 1/3 cups sugar<br />
2 large eggs<br />
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1 cup semi-sweet chocolate chips<br />
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Preheat oven 350 degrees spray 8 x 11 pan with Pam<br />
Sift together cake flour, baking soda, baking powder, and 1/2 tsp salt in a medium bowl.<br />
Mix mashed bananas, milk, sour cream, and 1 teaspoon Vanilla extract.<br />
Using an electric mixer beat butter and sugar until its light and fluffy like a cloud. Add eggs 1 at a time mixing well after each one. Add dry ingredients alternately with banana mixture in 3 additions, mix just until blended after each addition.<br />
Pour into prepared pan and bake 20-30 minutes, till tester inserted comes out with just a few crumbs attached. Soon as you bring the cake out, sprinkle the top with semi-sweet chocolate chips and let melt, then spread over all of the top of the cake.<br />
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Cover the top of the pan with aluminum foil and chill in fridge for at least 2 hours. Trust me, it just works and taste better if you do this.<br />
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Next, make a ganache by bringing to a boil, 1 cup of heavy cream and pour into a bowl that has 1 cup semi-sweet chocolate chips. Cover tightly and let sit for about 5 minutes. Whisk together till very well blended, place saran wrap directly on top of the ganache and let cool. Just look how luscious...<br />
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Now for the "peanut butter" the best part really, this is something that I could just go for and eat the entire bowl, go ahead and judge me, I do.<br />
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1 cup creamy peanut butter (I prefer a natural peanut butter, but you do you and use what you like. You'll be wrong, but go ahead)<br />
1 cup unsalted butter<br />
1 teaspoon vanilla extract<br />
2 Tablespoons Honey<br />
4 cups powdered sugar<br />
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Cream the butter and peanut butter so much that it turns lighter in color, just let it go. Add vanilla and honey and mix well. Add powdered sugar and mix well, again, just let it go.<br />
Grab a clean spoon, dig into the "peanut butter" and make sweet love down by the fire, awe yeah. (Just be mindful to save some for the finished product...)<br />
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Take the banana cake out of the pan and cut in half on the horizontal, put the half of the cake that has the chocolate on top back into the pan with the chocolate side up. Like this;<br />
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Then spread the peanut butter on top of the cake, like this;<br />
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Can you even deal? Cuz I can't, I'm thinking I should make these bad boys again, STAT.<br />
(STAT means now)<br />
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Next, place the other half of the cake on top of the peanut butter then slather that up in that velvety ganache, is this not the best way to get someone to love peanut butter? What a joke, this is the only way to go.<br />
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See all those yummy layers? But wait! Not finished till you slather all of that ganache all over the top. Clearly it's not finished with out the ganache.... You can see that, correct?<br />
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Awe yeah, the finished "peanut butter" product, you know you want this, in your mouth....<br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com1tag:blogger.com,1999:blog-3803260057574883405.post-61102564731524263472013-02-03T09:27:00.002-05:002013-02-03T09:28:14.460-05:00old school cake decoratingWhile I really do love working with fondant and using it for decorating cakes. I, along with many other people. Hate the taste. It tastes like ass. (Not that I am any sort of expert of what ass tastes like...)<br />
So what's a girl, or boy, to do if say you want a character on your cake sans fondant or even sugar paste?<br />
Well, you can kind of "stencil" it on and here's how. I don't have the most steady hands and using this technique really enabled me to now pipe images on cakes freehand.<br />
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First look for an image that you would like to put on to your cake. For your first time a simple image would be the way to go, say something like this;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy15LQHMPR-6ryeQC151OoqwD5VyF5-IMEPIsFGf9JgrAwJq3auF_p_dHYh6K1nKNSRcMS0xnoztsKo_FqeagbmlBL9fGcL4lGoo8spcuTp0H2oCz9t4bjlSzWeRbLbEnv_90ajKUXoe-X/s1600/0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy15LQHMPR-6ryeQC151OoqwD5VyF5-IMEPIsFGf9JgrAwJq3auF_p_dHYh6K1nKNSRcMS0xnoztsKo_FqeagbmlBL9fGcL4lGoo8spcuTp0H2oCz9t4bjlSzWeRbLbEnv_90ajKUXoe-X/s1600/0.jpeg" /></a></div>
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Make a couple of copies, next cut the figure out in its entire shape, like this</div>
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You want to cut lines out where any shape is that you will give you a basic outline of the shape, in this picture, I cut lines for the trunk, the eyes, the lines on the ears and head and the lines separating the legs</div>
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Next you will place the figure directly onto your frosted cake and then ever so gently, using a toothpick, press the figure onto the frosting so that you will get an indentation of the outline of the figure that you are using. You will want the cake to have been chilled for at least an hour so that the frosting is nice and firm so that the paper wont stick to the frosting. </div>
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After you have pressed the figure onto the cake, gently peel it off. Then you will see the basic outline of the figure on your cake. Like this;</div>
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You can see how the outline of the image is on the cake. This will give you a guideline to follow and fill in with frosting. </div>
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Next, you can use any color that you would like, I tend to use black on almost all the images that I use, it gives a nice depth to the image. </div>
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After I pipe the black outline of the image, I fill it in with the colors I will be using. It's best to follow along the black outline first before you fill in the entire shape of the image. For small details like in this image, I fill in the toes and the eyes as well to start out with. While I pipe in the color that I will fill the image with, I pipe over about half of the black outline, making the black outline look like a fine detailed line</div>
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As I fill in the rest of the image with the gray frosting, I am careful to not cover the black outline. Once the image is filled in with the base color, I then pipe over all of the black lines. In the picture above I have piped over the right side of the image to show the difference it makes once I pipe over the original black outline. (Hopefully) you can see the difference it makes. The right side has more definition. </div>
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After the base color is piped in and I go over the black line again, I fill in small spaces such as the toes and the eyes with more frosting for more definition. </div>
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After I have filled the figure by piping in the frosting, I go over the smaller details such as the eyes and the mouth to give the figure more life. Nothing more depressing then an elephant on a birthday cake that looks as if it had a lobotomy. </div>
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After I have the image on the cake, I prefer to write what ever message the occasion is for onto the cake and then add other details afterwards. </div>
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Writing on a cake takes practice, rather then going directly onto the cake, practice a few times on a paper towel or saran wrap or tin foil, you get the idea. I have also found that if you write "in the air" holding the pastry bag a couple of inches away from the cake and let the frosting "fall onto the cake" the penmanship tends to look a lot better. But hey, I figured this out for myself, something else might work better for you. Trial and error my friends, trial and error. </div>
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After I have the writing and the image on the cake I like to fill in any empty spaces with accents that would compliment the image. Why all these dots seemed to make sense to me I have no real reason for, but it's what I went for and I like it. Dammit. </div>
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Next look for how I will show you how I crumb coat a cake and get frosting to look as smooth as fondant, awe yeah...</div>
sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-19601868044139016312013-01-23T16:24:00.001-05:002013-01-23T16:24:29.931-05:00<div class="separator" style="clear: both; text-align: center;">
I just baked off a tray of chocolate chip cookie dough that I had in my freezer from when I made a bowl full of my emotions (my emotions are made of various sweet things to eat such as chocolate chip cookie dough to name one...) </div>
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I just have to say, eating a freshly baked chocolate chip cookie right out of the oven is something everyone should get to enjoy, it's truly a moment. </div>
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The recipe that I use calls for a higher content of brown sugar to granulated sugar and it really lends almost a smokey caramel note to the chocolate chip cookie and there is NOTHING wrong with that. </div>
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I also use a combination of shortening (its organic from Whole Foods so I feel totally justified in using it) and unsalted butter, in doing this, the shortening and butter mixture really combines magically and leaves just a hint of saltiness to the baked cookies. Oh sweet love of Buddha, go forth and bake I say! Go forth, bake and eat! </div>
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You'll notice the soft melted chocolate chips and the gooey center from just slightly under baking the cookies, keeps 'em soft and moist. (I really don't care for the word moist but at the moment I just can't think of another adjective to describe this cookie perfection)<br />
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sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-6556151545273079792013-01-17T16:43:00.002-05:002013-01-17T16:43:38.675-05:00<div class="separator" style="clear: both; text-align: left;">
The cake that is made to look like a basket weave always amazes people. I remember the first time I saw it, I had to know how in the hell was frosting manipulated to look like it was weaved into a basket good god! Well, since then I use it all of the time and use it as my "cheat cake" If I ever get a last minute we need this cake by tomorrow morning phone call, I use the basket weave and it has never let me down. I just made one and took step by step pictures to show how easy it really is. But alas.... I didn't take step by step pix of the flowers, so I'll just go ahead and get that for you next time. </div>
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Step 1 a blank canvas. I spray a fine mist of water all over the cake and then go over it with my bench scraper and it gets it shiny and oh so smooth.</div>
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Using a star tip, I prefer to use at least a size 21, pipe a straight line down the cake from the top to bottom. Then pipe 4 straight lines across that line like below; </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKVN3PwRaMkWRsrfqRkRd-fBc2px9o7yxQJDRhaOUq3OZywR667Oi2hea0PLOL85VNbTJi9m4rcrPFhczG6yNoT-tJh_QFsFJ5fndfgGEqTluHV8mP5g1Mz7tj5iKYH6IKX2q6TeSu9vC/s1600/0-21.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKVN3PwRaMkWRsrfqRkRd-fBc2px9o7yxQJDRhaOUq3OZywR667Oi2hea0PLOL85VNbTJi9m4rcrPFhczG6yNoT-tJh_QFsFJ5fndfgGEqTluHV8mP5g1Mz7tj5iKYH6IKX2q6TeSu9vC/s1600/0-21.jpeg" /></a> </div>
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Next, pipe a line that goes down the 4 horizontal lines from the top to the bottom of the cake. Being sure that it lays on top of the 4 lines. Then, pipe 3 lines that start from the first vertical line that you piped on, like so...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKPaczxxAVoDiOWBxUS2QOrTv0NLrICwF76qOZCDJcf-acyTqzGQP1xjfgcbayr6ah2bAfXeHOthfbw19bEO2rxRArm69bn7yoyIG2Um9hzYsev32GFb8gQgiphcoefcq4QwOaeZ3MaJP/s1600/0-20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKPaczxxAVoDiOWBxUS2QOrTv0NLrICwF76qOZCDJcf-acyTqzGQP1xjfgcbayr6ah2bAfXeHOthfbw19bEO2rxRArm69bn7yoyIG2Um9hzYsev32GFb8gQgiphcoefcq4QwOaeZ3MaJP/s1600/0-20.jpeg" /></a></div>
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Then just keep repeating all around the cake. Don't worry if your lines don't match when you get to the end of piping around the cake, just fill it in accordingly and you can cover any "mistakes" with flowers you will pipe on shortly. You can fix anything with frosting... and a diet coke</div>
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Now, here is where I suck. I didn't bother to take step by step pictures of piping on the flowers, ivy and leaves. Never fear, I'll no doubt make another cake soon and get those pix up! But you can see from this side shot, any "mistakes" that may or may not have been made are covered up in an array of beautiful flowers for all to enjoy. </div>
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A slanted side shot that I thought looked cool</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaQybb7LAaUeJzmZ1NJ6BL2UwV5sMrCWdQVb2EN-qO-zhGQCHWHoQHNcLJ8hkvi__HGtqwagUHe_KfYkpmaouvxdZ6wOPnIh2Yapd_fEYl8AoCq5g9ujHUwueySFMPnXoZW1I20GV4Rrf/s1600/0-15.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaQybb7LAaUeJzmZ1NJ6BL2UwV5sMrCWdQVb2EN-qO-zhGQCHWHoQHNcLJ8hkvi__HGtqwagUHe_KfYkpmaouvxdZ6wOPnIh2Yapd_fEYl8AoCq5g9ujHUwueySFMPnXoZW1I20GV4Rrf/s1600/0-15.jpeg" /></a></div>
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The top of the cake. Clearly this cake was for Mary. If writing on a cake scares you, don't let it. It definitely takes practice but I learned that if I let the frosting fall onto the cake from the pastry bag, as if I am writing in air, it tends to work out a lot better and not look like a serial killer has wrote on the cake. </div>
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sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com1tag:blogger.com,1999:blog-3803260057574883405.post-57867664408435836542013-01-14T15:23:00.002-05:002013-01-14T15:38:56.279-05:00<div class="separator" style="clear: both; text-align: justify;">
I love, love, love chocolate chip cookies, I love making them, I love eating the dough and I will even put up with the guilt and shame that runs through my veins while eating said dough cuz its just so damn good. Washed down with a diet coke, just what mommy needs. </div>
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I just cant seem to get off of that damn diet coke...</div>
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For me, the perfect chocolate chip cookie has just the slightest crisp on the outside and is soft and mushy on the inside, preferably with the chocolate chips just melted enough to be gooey. If this not the kind of chocolate chip cookie that you like, well tough shit. Look elsewhere... I say that with so much love. </div>
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I made this video a couple of years ago, eeh gads! Its hard for me to watch because I have since lost 50 pounds. But the video and recipe are still just as good. Its a cold, cloudy, somewhat rainy day here in NYC, hence, the perfect day to make chocolate chip cookies, now go forth and let me know how your cookies turn out. </div>
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Cheers!</div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">Sugarlovingfashionista's chocolate chip cookies</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br />2/3 cup butter unsalted at room temp<br />2/3 cup shortening, dont be afraid, Whole Foods carries the good stuff </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">(Spectrum, it's an organic Palm Oil that is free of any trans fat)<br />3/4 cup granulated sugar<br />1 1/4 cup dark brown sugar (packed)<br />2 eggs room temp<br />2 tsp Vanilla extract<br />3 cups All Purpose Flour<br />1 tsp Baking Soda<br />1 tsp Salt<br />2 cups semi-sweet chocolate chips<br />1/2 cup ground up (to almost a fine powder) walnuts<br /><br />Sift the flour, Baking Soda and Salt in a bowl.<br />In another bowl, for me it is my beloved Kitchen Aide bowl, cream together the shortening and butter till it resembles a cloud. Add the sugars and beat it some more getting some more of that cloud action. For about 5 minutes. True Story.<br />Add eggs one at a time till mixed well and cloud like<br />Add vanilla and mix some more!<br />Add the dry ingredients along with the chocolate chips JUST UNTIL MIXED! In fact, its ok if you see some streaks of flour, in fact, its great. Any more mixing and you will build up the gluten. Gluten + Bread = Good Gluten + Chocolate Chip Cookies = very very bad<br /><br />Scoop onto un-greased cookies sheets and bake at 375 degrees<br />Check at 8 minutes, if they look like they could use another couple of minutes, take them out. They will continue to cook even after you have taken them out of the oven.<br /><br />You can also freeze some of your cookie dough balls and bake as needed.<br />Bow down and recognize!</span></div>
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sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com1tag:blogger.com,1999:blog-3803260057574883405.post-9601235821112773042012-12-09T12:48:00.001-05:002012-12-09T12:48:58.673-05:00During this festive holiday season, it seems like every dessert is chocolate. I don't have a problem with it necessarily, but give me some citrus in there somewhere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOl5-Y22Lh97kH03k4PSugWEUlo0COg3k7_eMMnxfDf4Nd8uc4sRQS79jheNCsPm8JFXrVOodpq0PXbZfCI_s6DxhzrxJVMi-H2zjloix_7iom5KrlV_U281xZ_8DoPqGDVjJyYmr3U-Zp/s1600/0-11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOl5-Y22Lh97kH03k4PSugWEUlo0COg3k7_eMMnxfDf4Nd8uc4sRQS79jheNCsPm8JFXrVOodpq0PXbZfCI_s6DxhzrxJVMi-H2zjloix_7iom5KrlV_U281xZ_8DoPqGDVjJyYmr3U-Zp/s1600/0-11.jpeg" /></a></div>
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So here is a lemon cake made with olive oil, don't let the description fool you, its just as rich and luscious as any chocolate filled dessert that you will be shoveling into your mouth this holiday season. Make this and shove away.<br />
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Olive oil/Lemon cake<br />
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Simple syrup<br />
1/2 cup sugar<br />
1/2 cup water<br />
1/2 of a vanilla bean, scrape out the insides and add all of these together in a sauce pan and bring to a boil, making sure all of the sugar is dissolved. Add slices of lemon and set aside and let chill.<br />
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2 cups AP Flour<br />
1 Tbsp Baking Powder<br />
Pinch of salt<br />
1 1/2 cups Granulated Sugar<br />
4 Large eggs<br />
1/2 cup Lemon Juice<br />
3/4 cup Olive oil<br />
3/4 tsp Vanilla Extract<br />
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Some powdered sugar<br />
Some lemon juice*<br />
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Heat the oven to 350 degrees<br />
Lightly oil a 10 inch round cake pan<br />
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In one bowl sift together the flour, baking powder and salt.<br />
In another bowl, (for this I use my Kitchen Aide cuz it just makes life easier) using the whisk attachment, whisk the sugar and eggs and take a small break. Let the sugar and eggs do their magic and you'll see them double in volume. It really is a beautiful thing. Well to me it is but I have many, many, many issues.<br />
Add the lemon juice, olive oil and vanilla extract and mixed just till combined.<br />
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Add the flour mixture to the eggs and gently fold in till its all mixed together and pretty. If you get lumps, give it a quick whisk but don't go crazy, you don't want to deflate the eggs.<br />
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Pour into the pan and bake for about 45 minutes, check with a toothpick and you know the drill, it comes out clean, its ready to come out of the oven. Let it chill and then wrap it up in saran wrap and put in the fridge for at least an hour or over night, which ever you have time for.<br />
With a wooden skewer, a toothpick, or anything like these and poke this cake like it has done something to you.<br />
Then with a pastry brush, dip the brush in the simple syrup and brush over the cake, over and over again. Awe yeah. You don't have to use all of the simple syrup here, you figure out what works best for you, this is your cake after all.<br />
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*Take some of the powdered sugar, maybe about a cup. (I go by eye, cuz I'm good like that)<br />
now add some lemon juice, you want to get it just thin enough to be able to pour over the cake. I prefer mine a little bit on the thick side cuz thats how I roll<br />
Now if you want too, you can take some of those lemon slices in the simple syrup and make a pretty decoration. As you can see in the picture above, I quartered them and put them along the edge of the cake. Then I took them off. Cuz it was my cake and I was in charge, bitchsugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-7344711111689863402012-10-18T17:23:00.000-04:002012-10-18T17:23:10.615-04:00<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Oh Autumn, I love you. Always such a yummy season, the crisp nights, the foilage, getting my sweaters out of winter storage and even better, my pumpkin chocolate chip cookies. Although I totally use canned pumpkin for these cookies, I only make them up to Thanksgiving then they go away till next fall, just seems like the right thing to do. I don't follow to many rules but I am a stickler for this one. </span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">(I have my priorities totally in check)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Please notice the real pumpkin I did NOT use in the making of these epically awesome cookies...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBDSBK9mHo0pL3qv7PqU8Fczd-j82tVg0QYBavQZiRUq1pDwZqOwEfSMWeZOx2Nkd_UDkvswpaAViQpfFACh-gK0A6YpICYxzVtv6Hq9FLGiBDmC6VeLwxMuVKC6jj7mIxdoWl9yr8jSE/s1600/9DAC00F0-2DF9-4209-AD8E-1B3C9D1C8810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBDSBK9mHo0pL3qv7PqU8Fczd-j82tVg0QYBavQZiRUq1pDwZqOwEfSMWeZOx2Nkd_UDkvswpaAViQpfFACh-gK0A6YpICYxzVtv6Hq9FLGiBDmC6VeLwxMuVKC6jj7mIxdoWl9yr8jSE/s320/9DAC00F0-2DF9-4209-AD8E-1B3C9D1C8810.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">For the cookies...</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Pumpkin Chocolate Chip Cookies</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 (15 oz) can pumpkin purée</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 lg eggs</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3/4 cup vegetable oil</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 cups granulated Sugar</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 tsp Vanilla extract</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 tsp cinnamon</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tsp ground nutmeg</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 tsp ginger</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><div class="text_exposed_show" style="display: inline;">
1 tsp allspice<br />4 cups ap flour<br />4 tsp baking powder<br />2 tsp baking soda<br />1 tsp salt<br />2 cups semi-sweet chocolate chips<br /><br />Heat oven 375 degrees<br />Sift together flour, baking powder, baking soda & salt<br />In another bowl, mix together pumpkin, eggs, vegetable oil, sugar, vanilla & spices<br />Add chocolate chips to flour mixture & add to pumpkin<br />Stir till well combined<br />Scoop dough onto cookie sheet & bake 16-18 minutes, just till tips of cookie are slightly browned</div>
</span>sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-51647303772148141562012-05-20T09:30:00.001-04:002012-05-20T09:39:43.894-04:00Painting on Frosting, that's not royal icing.Painting on frosting that is not royal icing.<br />
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Almost a million years ago I interned for a very famous cake artist. I loved every minute of working for free for her, true story. She is a very generous teacher and so talented. Learning how to paint on cakes that have been covered in fondant and royal icing was a blast. I love doing it. BUT I hate fondant, it tastes like ass. Another true story.<br />
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Fast forward present day, I have created a frosting recipe that you can paint on (using luster dust and lemon extract or vodka, I will let you guess which one I use) for the "paint" mixture, just as if it was royal icing and or fondant.<br />
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Albeit the frosting is WAY more fragile then royal icing and fondant it is WAY more tastier.<br />
That's right folks, that is gold painted FROSTING.<br />
Its a frosting miraclesugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-47535185708331081752012-05-10T18:51:00.000-04:002012-05-10T19:31:12.041-04:00Royal Icing sans the salmonellaRoyal Icing, sans the salmonella<br />
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Watch it here;<br />
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<a href="http://www.youtube.com/watch?v=jbDDkaRI3IM">http://www.youtube.com/watch?v=jbDDkaRI3IM</a><br />
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Make it here;<br />
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1 lb (4 cups powdered sugar, what we in the biz call 10x, cuz its been sifted 10 times, get it?) </div>
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1/4 cup meringue powder </div>
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1/2 cold water</div>
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Mix the meringue powder along with the 1/2 cup of water in a standing mixer, (for me it's my trusty kitchen aide) beat until peaks form. Add 4 cups of sifted (you only have to sift if you are using a container of powdered sugar that has already been open, if it is a sealed unopened bag, there isn't a need to sift, which I love) powdered sugar to the meringue and beat to desired consistency. You may have to add either more water or powdered sugar depending upon what you want to deal with.sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-65213523556112368392012-02-11T18:50:00.000-05:002012-02-11T18:50:41.506-05:00Tempering chocolate, in all the right spotsTempering chocolate can be a down right scary experience but it doesn't have to be. In fact, tempering chocolate can be a very.... well let's just say a very good time indeed.<br />
Chocolate is a sensual, luscious food that has been scientifically proven to put people in the mood to make sweet love down by the fire.<br />
This is where I help out. (with tempering chocolate that is...)<br />
With Valentines day right around the corner, you should temper a big ol' bowl of chocolate, get some assorted foods to dip into it and surprise your loved one with these goodies.<br />
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Cocoa butter is the fat in the cacao bean that gives chocolate
its unique mouth-feel and stable properties. To be considered “real”
chocolate, a chocolate bar or chunk can contain only cocoa butter,
not any other fat. Cocoa butter is the reason why you have to “temper”
real chocolate. <br />
Cocoa butter is fat that is composed of three to four glycerides
of fatty acids. What complicates matters in chocolate making is
that each of these different fatty acids solidifies at a different
temperature. Once you melt a chocolate bar, the fatty acid crystals
separate. The objective in tempering melted chocolate is to entice
the disparate fatty acid crystals of cocoa butter back into one
stable form. <br />
Tempering is like organizing individual dancers at a party into
a Conga line. For chocolate, temperature and motion are the party
organizers that bring all the individual dancing crystals of fatty
acids together in long lines and, in the process, create a stable
crystallization throughout the chocolate mass.<br />
Also, strange as it may sound, the temperature at which well-tempered
chocolate melts is much higher than untempered chocolate because
the fatty acid crystals in tempered chocolate are locked together
tightly—it takes a higher temperature to pull them apart.
Being tightly bound, well-tempered chocolate is resistant to developing
chocolate bloom—that whitish film, streaks or spots of cocoa
butter that form on the surface of chocolate.<br />
In the tempering process, melted chocolate is first cooled, causing
the fatty acid crystals to form nuclei around which the other fatty
acids will crystallize. Once the crystals connect, the temperature
is then raised to keep them from solidifying.<br />
To help the chocolate to crystallize during the tempering process,
chocolate makers use one technique called seeding. The "seed"
is tempered chocolate in hunks, wafers or grated bits. It is added
at the beginning of the tempering process. These crystals of tempered
chocolate act like magnets, attracting the other loose crystals
of fatty acids to begin the crystallization process that results
in well-tempered chocolate.<br />
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Now with all of that chocolate education out of the way, here are instructions on how to temper some dark chocolate<br />
<ol>
<li><b><a href="http://candy.about.com/od/workingwithchocolate/a/chopchocolate.htm">Chop your chocolate</a>.</b>
It is best to use at least 1 pound of chocolate, as it is easier to
temper (and retain the temper) of larger amounts of chocolate. If this
is more than you need, you can always save the extra for later use. Be
sure that your chocolate is in block or bar form, not chocolate chips.
The chips have additives that allow them to retain their shape at
higher temperatures, and so they will not temper properly.</li>
<li><b><a href="http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm">Melt 2/3 of your chocolate</a>.</b>
Place it in the top of a double boiler, set over simmering water.
Securely clip a chocolate or instant-read thermometer to the side of
the boiler to monitor the chocolate’s temperature.</li>
<li><b>Stir gently but steadily</b> as the chocolate melts and heats up. Use a rubber spatula, they work best.<br />
</li>
<li><b>Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate).</b> Do not allow the chocolate to <a href="http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm">exceed its recommended temperature</a>.
When it is at the right temperature, remove it from the heat, wipe the
bottom of the bowl, and set it on a heat-proof surface. <br />
</li>
<li><b>Add the remaining chunks of chocolate</b> and stir
gently to incorporate. The warm chocolate will melt the chopped
chocolate, and the newly added chocolate will bring down the
temperature of the warm chocolate. </li>
<li><b>Cool the chocolate</b>.
Once the chocolate gets below 84 degrees, remove the remaining chunks
of chocolate. They can be cooled, wrapped in plastic wrap, and saved
for another use. </li>
<li><b>Reheat the chocolate briefly.</b>Place
the chocolate bowl over the warm water in the double boiler for 5-10
seconds, remove it and stir, and repeat, until the temperature reaches
88-89 degrees (87 for milk and white chocolate). Do not leave the
chocolate over the hot water, or allow it to exceed 91 degrees. </li>
<li><b>Your chocolate should now be tempered!</b>
To make sure it has been done properly, do a spot test: spread a
spoonful thinly over an area of waxed paper and allow it to cool. If
the chocolate is shiny and smooth, it is properly tempered. If it is
dull or streaky, it has not been tempered correctly. </li>
</ol>
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com2tag:blogger.com,1999:blog-3803260057574883405.post-68144783181914914042011-12-26T15:00:00.000-05:002011-12-26T15:00:51.494-05:00sugar cookies!<div class="separator" style="clear: both; text-align: center;">
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4 1/2 Cups flour</div>
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4 tsp Baking Powder</div>
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1 tsp Salt</div>
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1/2 lb unsalted butter</div>
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2 cups sugar</div>
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2 eggs</div>
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1/2 cup milk</div>
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1 tsp Vanilla extract</div>
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1 Tablespoon Orange Zest</div>
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1 Tablespoon Lemon Zest</div>
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Sift the flour, baking powder and salt together</div>
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Cream the lemon and orange zest with the butter and sugar</div>
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Add eggs and mix very well </div>
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Add the vanilla into the milk</div>
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Add the dry ingredients into the butter mixture, slowly add the vanilla and milk till well combined.</div>
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Shape into a round disk and wrap well with saran wrap and let chill in fridge for at least 1 hour. </div>
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Roll out a section of dough on a counter top that is dusted with flour and powdered sugar, cut into desired shapes and place on cookie sheet and bake in an 375 degree oven for about 8-10 minutes</div>
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Let cool well before frosting</div>
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Yummy soft frosting</div>
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1 cup unsalted butter</div>
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1 cup organic shortening</div>
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2 pinches of salt</div>
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8 cups powdered sugar</div>
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2 Tablespoons meringue powder (optional but you really should add it) </div>
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4-6 Tablespoons of water</div>
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Cream together the shortening and butter till creamy and shiny and lump free</div>
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add salt and mix again very well</div>
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Add meringue powder, mix well</div>
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add 4 cups of the powdered sugar and mix very very well, if needed add 2 Tablespoons of water</div>
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Add the remaining powdered sugar and mix very, very, very well. If needed, add another 2 Tablespoons of water till the desired conistency is achieved. Then let it mix again, very well. Just walk away and take a break while your mixer mixes that yummy frosting till it is as light as a cloud. </div>
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Store in an airtight container</div>sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-47752744461789286852011-11-22T20:07:00.000-05:002011-11-22T20:07:18.314-05:00Lets hope I dont get sued...<div class="separator" style="clear: both; text-align: center;">
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Don't you just love cakes with characters on them? With no fondant anywhere? I know, I do too. These are all made out of yummy yummy frosting. Next post will be Barbie cakes, you know you want one...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5vTFaXixDMeHsEklUOf2xNrm1LivaxLUttNDxjzpI6VjHZ6Mou1zrkc6hahL67iJlWP1KaX9rkxa7Tpji0MbB7ssoXuUhrvBibM7sF87dAaCDG-k1H_VdYOkagTnyc7GW-65cDeO_hWH/s1600/wr-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5vTFaXixDMeHsEklUOf2xNrm1LivaxLUttNDxjzpI6VjHZ6Mou1zrkc6hahL67iJlWP1KaX9rkxa7Tpji0MbB7ssoXuUhrvBibM7sF87dAaCDG-k1H_VdYOkagTnyc7GW-65cDeO_hWH/s320/wr-1.jpg" width="311" /></a></td></tr>
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</tbody></table>sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.4942638 -74.2853821 40.9344418 -73.7265641tag:blogger.com,1999:blog-3803260057574883405.post-88653701607674286692011-06-17T15:45:00.000-04:002011-06-17T15:45:49.848-04:00Hey Brad! Meet me in St. Louis, with a fork!I am sure that just like me, your head is swimming with questions such as; "Will Arnie spend this upcoming Fathers day with his house-keeper and their love-child?" "Will Hugh Hefner find true love with a new blonde fetus after his current one dumped him just days before their wedding?" His now ex-blondebot released a statement saying "that after much deep reflection and thought" she should not get married.<br />
Hmm, that just begs the question, just how much <i><b>deep reflection</b></i><b> </b>and <i><b>thought</b> </i>can one have just moments after exiting the birthing canal?<br />
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Anyhoo, with all these news worthy events happening and my bum arm keeping me from cooking, I thought I should keep myself busy with things that I can do with mostly my one good arm. Right away, I thought of making a Gooey Butter Cake. What is a Gooey Butter Cake? IT'S WONDERFUL!!! Anything that has Gooey and Butter in its name, has me at its whim.<br />
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Missouri has blessed this world with many great things. Off the top of my head, here are a few; Brad Pitt, my dear friend Amy, BBQ and Gooey Butter Cake.<br />
I wont lie, my left arm (the one with the fractured shoulder) is shaking like crazy now and somewhat in pain, making Gooey Butter Cake is worth it.<br />
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You will need to go and get these ingredients;<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309ea10792af02b&attid=0.1&disp=thd&zw" /><br />
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1 - vanilla cake mix (I prefer French Vanilla by Duncan Hines) Thats right, cake mix. Don't be a snob.<br />
5 Large Eggs<br />
1 - 8 oz package cream cheese<br />
1 - tsp Vanilla<br />
4 cups powdered sugar<br />
1 stick butter, melted and cooled<br />
The juice from 2 lemons (optional really but oh so yummy!)<br />
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Mix the cake mix with the melted butter, 3 eggs and vanilla extract and then mix it very, very, very well. You want no lumps in the batter.<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309ea5dd9af8d15&attid=0.1&disp=thd&zw" /><br />
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Spread the batter into a 9x13 baking dish that has been greased up with Pam or shortening, whatever suits you best.<br />
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Put the cream cheese in the microwave for 45 seconds. My microwave has mad skills so I only had to put it in for 25 seconds, you want it soft and gooey. You know your microwave best, do what works best for you.<br />
Add to that;<br />
3 1/2 cups of the powdered sugar<br />
2 eggs<br />
lemon juice<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309ea8086235c02&attid=0.1&disp=thd&zw" /><br />
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Now mix this up till it looks like this;<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309ea8ebd950460&attid=0.1&disp=thd&zw" /><br />
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Now pour this gooey mixture over the cake batter and bake in a 350 degree oven for about 25 - 30 minutes. Its VERY important NOT to over bake or under bake. When you shake the pan it should jiggle like jello and look like this;<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309f1b0a5647d97&attid=0.1&disp=thd&zw" /><br />
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Now let it cool and once it's cooled, sprinkle the rest of the powdered sugar all over it. Then put it in your fridge for at least an hour. Then buckle up, you are in for a wild gooey ride and everyone around you will celebrate your culinary masterpiece!!!<br />
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<img alt="photo.jpg" class="hv" src="https://mail.google.com/mail/?ui=2&ik=4234da3945&view=att&th=1309f16954e8a9cf&attid=0.1&disp=thd&zw" /><br />
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Gooey Butter Cake is so good it will make you forget all about the life struggles that Arnie and Hugh are going through and just what will they do next?<br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-43595718589169199902011-02-05T15:37:00.000-05:002011-02-05T15:37:18.301-05:00There are scones... and then there is fried dough, both good<$BlogMetaData$><br />
Growing up in Utah, I had what I thought were scones and they were such a treat!! They were light, airy, rectangle shaped, slathered with honey butter... fried dough. All good things!! But not by any means a true scone. In Utah there is a chain of restuarants called Sconecutter, their motto "Anything is better on a scone" I SO beg to differ. They are open 24 hours with a 24 hour drive through window for those times when getting out of your car for some fried dough is just too much of a hassle. You can get pretty much any sort of filling for said "scones" You gotcher turkey club scone, your french dip scone, your philly cheese steak scone and of course the navajo taco scone. (Have any of you watched "Gentlemen Bronco's" yet?) Now, I grew up going down to The Sconecutter and loving it every time. I even dated someone that would get a grilled cheese scone. The levels of wrong with that are many and varied.<br />
It wasn't until I was in Cape Town, South Africa when I finally had a real scun. (thats how its said down there) It was first of all triangle in shape and not fried. They were light and tender with a buttery flavor and gentle sweetness. They are often served with lemon curd, clotted cream (a thick cream made from scalded milk, duh-vine!) and jam. Do I even need to mention they are usually always served with tea? I would like to think that it goes without saying.<br />
I will never, ever, ever consider a big square piece of fried dough a scone again.<br />
With that said, I have not and will never, forget my roots. One visit home my sister and brother-in-law and I found ourselves oddly craving something sweet and yummy and lets just say for arguments sake, it was 4:20 am.... We began our journey, down to The Sconecutter. Oddly enough we had uncontrolable fits of laughter the whole drive down. Things can be REALLY funny at 4:20. We get to the drive through and place our order, 3 "scones" with honey butter, the young gentelman taking our order then asked us if we wanted whole wheat or white scones. To which my response was "I think when you are asking for some fried dough, the whole "whole wheat" thing goes out the window and doesnt really mean much while its swimming in a vat of hot grease. Now step on it, we are ravenous!"<br />
They were really, really yummy. In a not anything like a scone in anyway kind of way. <br />
If you find yourself in Utah and happen across one of these chain restaurants, go ahead and try it. Just think of it more of a fried dough cutter.<br />
Since I lived in South Africa, I went to culinary school and have worked at some of the best places in NYC and I consider myself to be a masterbaker, below is my recipe for scuns. Enjoy!<br />
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Makes 8<br />
2 cups ap flour<br />
1 tsp baking powder<br />
3 Tbls sugar<br />
1/2 tsp salt<br />
6 Tablespoons unsalted butter, sliced and chilled<br />
1/2 cup currants (look it up, they are delightful in scuns, if you cant find any, cranberries work great)<br />
1 cup heavy cream<br />
Heat oven 425<br />
Whisk together the flour, baking powder, sugar and salt.<br />
Add the butter and quickly cut in the butter by rubbing it with your fingers (dont forget to wash your hands you filthy beast) till it looks like a bunch of coarse balls, random in size. Stir in heavy cream till dough begins to form. Place the dough (all of it) on a counter top and knead just till it comes together into a big sticky ball. (this is one time in your life that you want a big sticky ball on your counter top)<br />
Form the dough into a disk shape (kinda like a frisbee) and cut the dough into 8 pieces (like a pizza)<br />
Using a 1 inch round cookie cutter, cut a out the center of the disk. Separate the sections onto a baking sheet.<br />
Mix together 2 tablespoons of heavy cream and 2 tablespoons of sugar and brush on top of each scun.<br />
Then sprinkle each scun with some granulated sugar. Bake till the tops are light brown, about 15 minutes.<br />
Some people like them warm, some people prefer them at room temp, you figure out what you need and go for it.... at 4:20. <br />
Now go masterbake yourself and let me know how it goes...<br />
<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-61261993393378733112011-01-02T17:16:00.001-05:002011-01-02T17:18:50.048-05:00Not your Nestle Toll House Chocolate Chip cookies<$BlogMetaData$><br />
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Watch here<br />
<a href="http://www.youtube.com/watch?v=vdHN8vbyqu8&feature=nfu_in_order&list+UL">www.youtube.com/watch?v=vdHN8vbyqu8&feature=nfu_in_order&list+UL</a><br />
<br />
Make here,<br />
Happy New Year! Lets bring in this new year not by immediately detoxing but by making some delicious chocolate chip cookies. Really, can you think of a better way to ring in 2011 then with a batch of homemade chocolate chip cookies right out of your oven?<br />
Then, spread the wealth, give some to your doorman, your neighbors, your child's teacher, your mailman did you tip him by the way? If not, this might make things right between you and your mailman.<br />
I usually hate nuts in my cookies but if you grind up some walnuts in your food processor it will add the yummy flavor of walnuts without ruining the yummy soft texture of what is sure to be the perfect chocolate chip cookie.<br />
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Sugarlovingfashionista's chocolate chip cookies<br />
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2/3 cup butter unsalted at room temp<br />
2/3 cup shortening, dont be afraid, Whole Foods carries the good stuff (Spectrum, it's an organic Palm Oil that is free of any trans fat) Take that detox!<br />
3/4 cup granulated sugar<br />
1 1/4 cup dark brown sugar (packed)<br />
2 eggs room temp<br />
2 tsp Vanilla extract<br />
3 cups All Purpose Flour<br />
1 tsp Baking Soda<br />
1 tsp Salt<br />
2 cups semi-sweet chocolate chips<br />
1/2 cup ground up (to almost a fine powder) walnuts<br />
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Sift the flour, Baking Soda and Salt in a bowl.<br />
In another bowl, for me it is my beloved Kitchen Aide bowl, cream together the shortening and butter till it resembles a cloud. Add the sugars and beat it some more getting some more of that cloud action. For about 5 minutes. True Story.<br />
Add eggs one at a time till mixed well and cloud like<br />
Add vanilla and mix some more!<br />
Add the dry ingredients along with the chocolate chips JUST UNTIL MIXED! In fact, its ok if you see some streaks of flour, in fact, its great. Any more mixing and you will build up the gluten. Gluten + Bread = Good Gluten + Chocolate Chip Cookies = very very bad<br />
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Scoop onto un-greased cookies sheets and bake at 375 degrees<br />
Check at 8 minutes, if they look like they could use another couple of minutes, take them out. They will continue to cook even after you have taken them out of the oven.<br />
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You can also freeze some of your cookie dough balls and bake as needed.<br />
Bow down and recognize!<br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-40014561050587618272010-12-12T11:33:00.003-05:002010-12-12T21:40:44.404-05:00Dont f*@k up the creme brulee!<iframe frameborder="0" height="295" src="http://www.youtube.com/embed/YpN028rm9k4?fs=1" width="480"></iframe>
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I know, I know, nice still, I am waiting for youtube to change this white hot mess...<br />
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Creme brulee, we all love you. Yet not everyone understands you, this is where I come in to help. </div>
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While working at Le Cirque (bow down and recognize) I had to make very large quantities of creme brulee. I learned a few tricks along the way that I am all to happy to share with you, my legion of 36 strong followers, I love you all. </div>
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In my webisode I gave instruction to bake the creme brulee at 300 degrees, this is in my oven, not yours. My oven is a convection oven (this means it blows the air around for even cooking) If you don't have a convection oven, bake at 250 degrees in a hot water bath. See recipe below;</div>
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You can get a kitchen torch at Bed Bath & Beyond (in the Beyond section) Willams-Sonoma or any kitchen supply store. </div>
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Creme Brulee</div>
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1 cup dark brown sugar or Sugar in the Raw (is it just me or does that sound naughty to everyone else?)</div>
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For the Creme</div>
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4 cups Heavy Cream </div>
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1 Vanilla bean</div>
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1 Egg</div>
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6 Egg Yolks</div>
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1 cup Sugar</div>
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If you are using regular dark brown sugar, dry it out over night then pass it through a sieve. </div>
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Place the heavy cream into a nonreactive sauce pan. </div>
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(<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; font-family: Verdana; font-size: 13px;"><span class="Apple-style-span" style="font-style: italic;">use clay, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity</span>)</span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; font-family: Verdana; font-size: 13px;">
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">In other words, its well worth your money, go for it, live large like Jay-Z. </span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Like I was saying, place heavy cream into defined pan and add sugar. Split the vanilla bean down the middle and scrape out the luscious insides and add to pan as well ALONG with the vanilla bean itself. You want every penny you paid for a vanilla bean*</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Heat the cream on medium-low heat just until the sugar has dissolved, in other words, don't let it boil. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">In a large bowl whisk together the eggs and the egg yolks really, really well. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Once the sugar has dissolved in the cream, temper it into the eggs. (Temper means that you are bringing the temperature of the eggs up to the same temperature of the cream) Do this by pouring a small amount of the cream into the eggs while whisking at the same time, pour the rest of the cream into the eggs while whisking. Pour the mixture into a large liquid measuring cup through a sieve. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Place the molds you are using into a shallow baking dish and pour the cream mixture into the molds. Place the pan into the oven and very carefully pour hot tap water into the pan. Not the molds but the pan. This is called a water bath and this controls the heat to cook the egg mixture evenly so that the eggs will not curdle and separate. Curdled Creme Brulee is beyond bad. It looks like someone ralphed, would you want to eat that? I dare say no. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Baking time will be anywhere from 45 minutes to 1 1/2 hours, it really depends upon your oven. What you are looking for is the custard to shake like jello and you will know that it is done. If you shake it and it looks like liquid under the skin, let it cook longer. You will see a difference, I promise. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">It will firm up in the fridge. You don't want the custards to brown or have any bubbles on top, that is a sign that you have let them cook to long. Once you take the pan out of the oven, let the water cool before taking the molds out of the pan, its just bad for everyone involved if you try to take them out of the very hot water. Creme Brulee should invoke memories and feelings of yumminess. Not scalding burning memories. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">The creme brulee should be chilled at least overnight and can stay in your fridge for up to 2 days before brulee-ing and or eating. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Once they are chilled properly, give a light dusting of the brown sugar, tip it upside down and let any excess sugar fall out (preferably into another mold) You don't want too much sugar, it wont Brulee evenly. Using your kitchen torch, go over your creme brulees making sure to burn all of the sugar granules, you don't want any un-bruleed sugar on your creme. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">A sign of a quality creme brulee is a cold custard and a crispy caramel topping. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Feel free to dig in right away or you can pop it back into the fridge for about 10 minutes</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Enjoy!!</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;"><br /></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">*Once you have poured the creme through a sieve, take your used vanilla bean, rinse it and let it dry out.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">Once it is dried out, crumble it up and put it in a food processor with some granulated sugar about 1 to 2 cups, process it very well, till the vanilla bean is tiny, tiny, tiny along with the sugar. Store in an airtight container and make sure to LABEL it.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">You can use this sugar in a lot of stuff! For instance, Creme Brulee, Pastry cream, cookies and cakes. Anything that calls for vanilla and sugar. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;">It's a damn good thing. </span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; font-family: Verdana; font-size: 13px;"><br /></span></div>sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com6tag:blogger.com,1999:blog-3803260057574883405.post-42253437237141124712010-12-03T15:09:00.001-05:002010-12-03T23:47:18.128-05:00Where can I shove all this pastry cream?<$BlogMetaData$><br />
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I will tell you where you can shove all this pastry cream....<br />
Right here, Banana cream pie for starters.<br />
Watch and create here... <br />
<a href="http://www.youtube.com/watch?v=IeNEbEL_RWI">http://www.youtube.com/watch?v=IeNEbEL_RWI</a><br />
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Pie dough<br />
2 cups ap flour<br />1 teaspoon salt<br />1/2cup cold shortening cut up into small pieces<br />1/4 cup cold butter cut up into small pieces<br />4 to 8 T ice cold water<br />blend flour and salt<br />Add butter and shortening to flour. <br />Mush up together with a pastry blender, till the mixture looks like small peas<br />Add 1/2 the water and distribute evenly through the pie dough. Add more water till dough is moist enough to hold together when pressed together. <br />At this stage its very important that you dont handle the dough too much. That will work up the gluten and make your pie dough stretchy and icky. Gluten good for bread, Gluten bad for pie dough. <br />Shape dough into a round disc and wrap with saran wrap, let chill for at least 1 hour or up to 2 days. <br /><br />Roll out pie dough and place into pie tin. Then poke it all over with a fork as if the pie dough has offended you in some way or another. Then let chill for at least 30 minutes. (Are you getting that pie dough works best when cold and not over mixed? Good job)<br />Line pie dough with parchment paper (not wax, it will burn in the oven) then fill with beans or pie weights. This will force the pie dough to cook nice and flat and not bubble up. <br />Cook in a 375 degree oven for about 20 minutes. Remove parchment paper and weights, lower heat to 350 and bake about 5 minutes longer, or until golden brown. <br /><br />
Now, for the banana cream pie!<br />Rum, your choice. What do you like best? In my video I used Mt Gay, a little tribute to my gays. I also like Meyers Dark Rum. <br />Bananas, nice and ripe you can add 2 sliced up bananas or 4 sliced up bananas, whats your preference? You do you. I will do me and add 2 sliced up bananas. <br />Whipped cream, whipped up to firm peaks (thats my stage name, firm peaks)<br />Add rum to pastry cream to taste, fold in whipped cream and sliced up bananas to pastry cream. <br />Place in completely cooled pie crust. Top off with MORE unsweetend whipped cream<br />Let chill in fridge for at least 30 minutes<br />
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While my eyes and heart could make love to this entire pie, my ass begs me not to. So I have a slice and send the rest off with my gays. They deserve it, they are my gays after all... <br />
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This pie is great to make even if you don't have a dinner party. Now go make some damn pie &<br />
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let me know your results<br />
Cheers!<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com0tag:blogger.com,1999:blog-3803260057574883405.post-64389439058318652342010-11-21T21:38:00.000-05:002010-11-21T21:38:32.361-05:00Who doesn't want to be lectured on the finer points of pastry cream?<$BlogMetaData$><br />
Pastry cream and its many, many uses<br />
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Watch here before, while and after you make your pasty cream<br />
<a href="http://www.youtube.com/watch?v=g5H5wUUFFsI">http://www.youtube.com/watch?v=g5H5wUUFFsI</a><br />
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Begin here with a recipe,<br />
4 large eggs<br />
4 large egg yolks<br />
1 cup sugar<br />
5 Tablespoons cake flour<br />
4 Tablespoons cornstarch<br />
4 cups whole milk<br />
1 vanilla bean<br />
4 Tablespoons butter cut up and kept cold<br />
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Slice the vanilla bean right down the middle and scrape out the luscious insides, add to milk.<br />
Add sugar to milk in a large non-reacting sauce pan, heat over medium heat just till sugar has dissolved completely. <br />
Whisk together the egg and egg yolks in one bowl<br />
In another bowl, whisk together the cornstarch and cake flour, then add to eggs and whisk very, VERY well. Making sure there are NO clumps, at all, anywhere.<br />
Once the sugar has dissolved completely into the milk (the milk does not REPEAT DOES NOT need to boil at this point just warm enough to dissolve all that sugar) temper the milk into the eggs by adding just about half of the milk and whisking at the same time. You want to bring the eggs up to the same temperature as the milk so that the eggs wont curdle. There is nothing good about curdled pastry cream. True story. Add the rest the milk to the eggs and whisk to combine.<br />
Pour back into pan via way of a sieve, this will get out funky bits that would other wise end up into your pastry cream. Whisk constantly over med-high or med-low heat. It's up to your comfort level on this one, if this is your first time making pastry cream, go for the med-low heat, you will work your way up to med-high, I promise.<br />
You have to whisk for a full 2 minutes while the pastry cream is boiling, this will cook out the starches and thickens up your pastry cream. You will know if you didn't boil it long enough if your pastry cream is runny and doesn't hold its shape. Once it has boiled for a full 2 minutes, transfer to a kitchen-aide bowl and using your paddle attachment (does paddle attachment sound naughty only to me? Give me a shout out if you are feeling me!) on medium speed paddle away, add the cold butter immediately. Now, walk away. Let it mix away, do it's thing. Let it mix for up to 10 minutes, lets live dangerously. Once the bottom of the bowl is cool to the touch, not warm AT ALL. Its done.<br />
Store in an air tight container with saran wrap placed directly on top of the pastry cream before you put the lid on. Let chill for at least 3 hours or over night.<br />
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This can be the base for many, many, MANY yummy yummy desserts in your life.<br />
Buh-ring it my friends <br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com4tag:blogger.com,1999:blog-3803260057574883405.post-86446415479092078532010-10-02T10:29:00.000-04:002010-10-02T10:29:10.247-04:00Clothes and cake<div class="separator" style="clear: both; text-align: center;">
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There are fashion designers that make such insane gorgeous clothes, they traumatize me. Thats right, traumatize. I lose my breath, my heart speeds up and sometimes, I have pee'd a little in my pants.<br />
You read that right.<br />
While I would love to own all that I fall in love with, I dont have the closet space.... but thats being<br />
<a href="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/BALMAIN/RUNWAY/00180m.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Balmain Fall 2010 Ready-to-Wear" border="0" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/BALMAIN/RUNWAY/00180m.jpg" width="266" /></a>worked on.... (in my dreams that is)<br />
Fall 2010 was a sick year. Designers turned it the hell out and here you will find all that makes me drool.<br />
This is from Balmain, the entire line is sick, by sick I mean true genius, there are not words to describe the vision and work gone into these pieces. <br />
This heavenly ensemble here, Mommy wants, mommy wants real bad.<br />
Let me share with you what else I see when I see this, a cake. The colors and textures would look gorgeous on a cake, I want to attempt this cake, with no fondant. Which would be a feat.<br />
Christophe Decarnin is the visionary behind this and hey Christophe,
dontcha think a really yummy cake would be a fair trade for this outfit?Gimme a call and lets chat.<br />
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Here is a piece from the last works of Alexander McQueen. His passing was a shock and great loss. Its in agreement that his skill and talent will forever go unmatched. This line looks as if he was making pieces for royalty. The colors, textures and workmanship send me to the E.R. Traumatized to the ninth degree. Cant. Even. Deal.<br />
To me, this piece is just shouting out to be translated into a yummy frosting confection. Buh-ring it.<br />
R.I.P Alexander McQueen<br />
<img alt="Alexander McQueen Fall 2010 Ready-to-Wear" height="480" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/AMCQUEEN/RUNWAY/14m.jpg" width="320" /><br />
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Now see (read) hear. I know, I know. Oscar is such an obvious choice. But CAN YOU EVEN DEAL?<br />
<img alt="Oscar de la Renta Fall 2010 Ready-to-Wear" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/ODLRENTA/RUNWAY/00440m.jpg" width="266" /><img alt="Oscar de la Renta Fall 2010 Ready-to-Wear" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/ODLRENTA/RUNWAY/00190m.jpg" width="266" /><br />
I can count on half a hand how many places I have to wear such heavenly pieces...<br />
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<img alt="Oscar de la Renta Fall 2010 Ready-to-Wear" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/ODLRENTA/RUNWAY/00290m.jpg" width="266" /><img alt="Oscar de la Renta Fall 2010 Ready-to-Wear" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/ODLRENTA/RUNWAY/00340m.jpg" width="266" /><br />
Uhm, excuse me but Oscar CLEARLY had me in mind when creating these.<br />
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Now I am sure that some of you don't agree with my choices. To you I say, get a clue. Everything here is just mental. (As in so gorgeous, so beyond, it drives me mental, more then I usually am)<br />
Anyhoo, this is my blog. If you dont like what I have picked to show you, do your own damn blog. <br />
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This last one is from that fierce gay, Christian Siriano (he won Project Runway on Bravo) This is one fierce gay that knows what the hell is up. This dress I need for next Tuesday. Cuz its next Tuesday...<br />
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<img alt="Christian Siriano Fall 2010 Ready-to-Wear" height="400" src="http://www.style.com/slideshows/2010/fashionshows/F2010RTW/CSIRIANO/RUNWAY/00300m.jpg" width="266" /><br />
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Thats all<br />
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<br />sugarlovingfashionistahttp://www.blogger.com/profile/05628154276407119820noreply@blogger.com1