tag:blogger.com,1999:blog-67833282016978339302024-02-19T12:00:30.821-05:00 Batter Matters & Experiments in DoughAdriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6783328201697833930.post-30226847380056099802013-11-29T15:25:00.000-05:002013-11-29T15:25:03.494-05:00New Location!<div style="text-align: center;">
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Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-48271513011909909932013-02-11T08:46:00.000-05:002013-11-29T15:27:23.167-05:00Savory Batters: Brussels Sprout Fritters<div style="text-align: center;">
I've moved! Check out old recipes and new at www.battermattersblog.wordpress.com </div>
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Well <i>this</i> is an exciting first! Ladies and Gentlemen, the first Batter Matters savory post! I'm especially excited to share this with the Internets because I do <i>way</i> more savory experimentation in the kitchen then I do sweet, but sadly none of them have ever fallen under the category of batter or dough. <b>Until FRITTERS</b>. Why didn't I think of this before?<br />
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These were inspired by a recipe featured on TheKitchn that originally called for a couple eggs, goat cheese and Parmesan. I didn't have any of those things, and frankly didn't need them. After an initial attempt to keep these fritters together with a hodge podge of tofu, oil, panko, and soy flour, I decided to start from scratch and try a more simplistic approach. One of my favorite ways to eat brussels sprouts is roasted with a smattering of tamari and olive oil. So with that flavor palette in mind, I added garlic, ginger, and a touch of lemon juice to round out this Asian Fusion style fritter. I ate mine with Tahini Sauce (a la Trader Joe's), but I bet a mixture of vegenaise and sriracha would be delicious as well.<br />
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<b>Asian Fusion Brussels Sprout Fritters</b><br />
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<b>Ingredients</b><br />
1 tsp minced ginger<br />
2 cloves minced garlic<br />
1-2 shallots, thinly sliced<br />
2 c. shredded or thinly sliced brussels sprouts<br />
1 tsp tamari<br />
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6 TBSP soy flour + 6 TBSP water, whisked to form a loose paste<br />
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In a large bowl toss together the shredded brussels sprouts and shallots. In a small cup combine the garlic, ginger, tamari, and lemon juice, then drizzle this mixture over the shredded veggies, making sure things are evenly coated. <br />
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Whisk together the soy flour and water to combine a paste, dump it on top of your brussels sprout mixture, roll up your sleeves and start mixing everything together with your hands. This part is really important for keeping your fritter batter together when these cook, so make sure you keep gathering loose veggie shreds from the bottom of the bowl so that everything is incorporated. Let the batter sit while you prepare your pan.<br />
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Pour enough oil into a (preferably) cast iron pan to totally cover the bottom. I used sunflower seed oil, because it has a higher smoking point. Heat the oil at medium high--it's ready to be used when you flick a little water in there and the droplets dance across the pan.<br />
<br />
Carefully form your fritters, making sure that they're no more than <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> an inch thick. Gently place them in the oil and cook until browned on both sides. <i>[I found that these flipped more easily if I used a plastic spatula rather than my silicone, because it allowed me to scrape the crunchy bits off the pan.]</i><br />
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<i> </i>When the fritters are done, carefully remove them from the pan and place them onto a double layer of paper towels for about a minute to sop up any excess oil. Plate, drizzle with your preferred sauce, and enjoy!<br />
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<br />Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com2tag:blogger.com,1999:blog-6783328201697833930.post-89848920523978902132013-02-02T09:17:00.001-05:002013-11-29T15:27:52.245-05:00Vegan Bawlmer Bomb Pie<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I've moved! Find this recipe and more over at www.battermattersblog.wordpress.com </span></span><br />
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Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-1315207645903847082013-01-28T08:39:00.000-05:002013-11-26T10:49:58.503-05:00Brown Sugar Cherry Walnut Scones<span style="font-family: Verdana,sans-serif;">Once upon a time, in my youth, I had the best bagel ever. Topped with brown sugar, walnuts, and plump dried cherries, it never needed butter or cream cheese, it was always perfect slightly toasted. Its one of those flavor combinations that has stayed with me throughout the years and <span style="font-size: small;">though<span style="font-size: small;"> </span></span>I've occasionally tried to replicate it in various things, it never really had the same appeal. Until one fateful Sunday morning, when it became the best SCONE on planet earth.</span><br />
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<span style="font-family: Verdana,sans-serif;">I knew this was going to be amazing as soon as I mixed the wet and dry ingredients. [A word to the wise, people: <b>make sure your baking powder isn't expired!!</b> because it makes <i>such</i> a big difference in whatever you're making. I know, duh, but when was the last time you actually checked the date on the container?] The batter was airy and light, and when I mixed in the sugared walnuts, crunchy bits flaked off and dotted the entire batter. The result is a seriously gorgeous scone: crunchy on the outside, incredibly soft and fluffy on the inside, with plump cherries and sugared walnuts in each bite.</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Brown Sugar Cherry Walnut Scones </b></span></span><br />
<span style="font-size: x-small;">Adapted from <i>Vegan Brunch</i></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ingredients</b></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 c. raw walnut pieces</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. brown sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 TBSP Earth Balance margarine</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 c. tart dried cherries</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1½ c. almond milk</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tsp apple cider vinegar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 c. flour</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 TBSP baking powder</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ tsp salt</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. granulated sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. vegetable shortening</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 TBSP vegetable oil</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tsp vanilla extract</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Preheat the oven to 375, and line two baking sheets with
parchment paper. Place an extra sheet of
parchment on the <span style="font-size: small;">counter top</span> for the sugared walnut mixture to cool on.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In a medium sized saucepan, melt the 2 TBSP Earth Balance on
medium heat. Add the walnuts, stirring to coat, and then add the brown sugar. Allow
the sugar to get a little bubbly as you stir to coat the walnuts, but be
careful that the sugar doesn’t burn! I kept my mixture over heat for 1-2
minutes, max. Spread the nuts out in one layer on that extra sheet of parchment
to cool.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In a small bowl combine the almond milk and apple cider
vinegar, and allow the mixture to curdle. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In a large bowl combine the flour, baking powder, salt, and
sugar. With a pastry cutter, or your fingers, cut in the vegetable shortening
until the mixture looks like little pebbles. Make a well in the center of the
mixture and add the curdled almond milk, vegetable oil, and vanilla, and gently
mix until everything is moistened. Carefully fold in the cherries and sugared
walnuts.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Using an ice cream scoop, drop the batter onto the baking
sheets and top with a sprinkling of brown sugar. Bake for 20-22 minutes. These are especially go<span style="font-size: small;">od <span style="font-size: small;">fresh out of th<span style="font-size: small;">e <span style="font-size: small;">oven, but they also stand the test of time <span style="font-size: small;">if you're an alien and you want to wai<span style="font-size: small;">t until later<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span><br />
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Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com1tag:blogger.com,1999:blog-6783328201697833930.post-40138077695278321522013-01-24T21:01:00.003-05:002013-11-29T15:26:08.448-05:00Vegan Berger Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><br />I've moved! Find this recipe over at www.battermattersblog.wordpress.com</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com3tag:blogger.com,1999:blog-6783328201697833930.post-71301471967050314092012-12-09T16:29:00.001-05:002013-11-26T10:50:40.591-05:00Holiday Flavors & Baking for BARCS!<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I can't imagine living in a place without all four seasons (although maybe I should amend that statement...wtf 70 degree days in December?!). Yes, I complain about being cold during the winter, but I love snow. And although I can't remember the last time I experienced a truly white Christmas, with lights sparkling in at least a couple inches of snow, it is one of the things I associate with the holidays in my head. Snow, Christmas lights, and peppermint. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />The peppermint part is a little weird since I don't really like it any other time of the year. But in December it just clicks and I want to eat it. I've had visions of the perfect peppermint/chocolate/white chocolate cupcake dancing in my head for a few years, but for some reason its never come to fruition until now. Just in time, and for a good cause!</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I recently started volunteering at BARCS, the Baltimore City animal shelter. It's great, and hard, and wonderful, and sad all at once because I wear my heart on my sleeve when it comes to all animals, so I want to take all the pooches and kitties home with me. Even though I just started doing this, it's apparent that BARCS really benefits from its colossal number of volunteers and fosters. So when I learned about this opportunity to bake for BARCS, (thus combining 2 of my top 5 favorite things!) I was totally psyched.</span></span>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Here's the deal (if you don't live in Baltimore, you can skip this part. Maybe donate to your local animal shelter instead!):</span></span>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Each holiday season, <a href="http://christmasstreet.com/history.html" target="_blank">W. 34th Street in Hampden</a> puts on an insanely awesome Christmas light show. It's a really cute block and a must see if you (like me) love Christmas lights. It just so happens that one of the BARCS volunteers lives on 34th Street and has opened her house to the public during the month of December. In addition to lights and holiday cheer, BARCS volunteers will be on hand to provide hot cocoa, baked goods, dog treats, and cat toys in exchange for donations to the shelter. </span></span>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />So, as I mentioned earlier, this seemed the perfect opportunity to wield my spatula for a good cause (you know, as opposed to all the evil causes that hold bake sales) and I plan on contributing some sort of baked good each weekend. So if you're in Baltimore, stop by weekend nights (or every night during Christmas week) for a couple pepperminty cupcakes. And if you're not nearby, whip up a batch at home and enjoy whilst snugging all your animal friends!</span></span>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Holiday Flavor:<span style="font-size: small;"></span> </span></span><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Peppermint Cupcakes with Chocolate Buttercream Frosting</span></span></b>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Ingredients:</span></span><style>
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</style><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i><br /><br />For the cupcakes:</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 c. almond milk</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp. apple cider vinegar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>⅓ </b>c. canola oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¾ c. sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp. vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ tsp. peppermint extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1¼ c. flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 TBSP cornstarch</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¾ tsp. baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ tsp. baking soda</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ tsp. salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>⅓ </b>c. crushed candy canes
(or other crushed hard peppermint candy) </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i>For the icing</i>:</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ c. Earth Balance margarine</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">¼ c. vegetable shortening</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">½ c. unsweetened cocoa
powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2½ c. powdered sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2-3 TBSP almond milk</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp. vanilla extract</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">12 candy cane stubs for
decoration (optional)</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to 350
degrees, and line your cupcake tins.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Combine almond milk and
apple cider vinegar, and set aside to curdle. In a separate large bowl, mix the
flour, cornstarch, baking powder, baking soda, and salt together. Add the
canola oil, sugar, and extracts to the curdled milk and whisk to combine.
Slowly add the wet ingredients to the dry, and mix until just combined, with no
large lumps remaining. Fold in crushed candy cane pieces.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fill each liner about two
thirds full (a ¼ c. measuring cup does nicely), and bake for 20-22 minutes,
until the cupcakes are nice and golden, and a toothpick comes out clean. Cool
in the cupcake tins for 10 minutes, and then move each cupcake to a cooling
rack.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">While the cupcakes cool,
make your frosting. With a stand or handheld mixer, whip together the margarine
and shortening until fluffy. Add the cocoa powder in two batches, and the
vanilla, mixing until both are incorporated. Add the powdered sugar in ¼ c.
increments, alternating with splashes of almond milk when the frosting gets too
dry. Once everything is added, whip the icing for about 5 minutes (the longer
you whip, the fluffier your frosting will be and the more compliments you will
get!). </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Make sure your cupcakes are completely cool before
you even think about icing them! </b>Otherwise
you’ll have a big melty mess on your hands. Once they’re cool, proceed to
spread or pipe the icing onto your cakes (I pipe using a jumbo star tip). Stick
one peppermint stick piece into the top of each cupcake for extra holiday
flare.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vPSRg2aubVukfuUUlJA4om56fCUiA3M_8sxwIdsU4pYMCqgfrPwFzyby4AdyjB2JYsZhNHJTqBaXXdl0fmh8EZKck1krhWjd6PCSQSa1GEZhkY0S4nDoBjyYh5ITXdFMd8VfmGiK_CI/s1600/Photo+12-7-12+9+17+49+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vPSRg2aubVukfuUUlJA4om56fCUiA3M_8sxwIdsU4pYMCqgfrPwFzyby4AdyjB2JYsZhNHJTqBaXXdl0fmh8EZKck1krhWjd6PCSQSa1GEZhkY0S4nDoBjyYh5ITXdFMd8VfmGiK_CI/s1600/Photo+12-7-12+9+17+49+PM.jpg" width="271" /></a></span></span></div>
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Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-74619727030581010312012-11-26T21:01:00.004-05:002013-11-26T10:50:51.859-05:00Deep Dish Caramel Apple Pie<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When it comes right down to it, I'm a cherry pie kinda gal. A generous slice of cherry pie, warmed in the microwave, and topped with a scoop of ice cream, is just about as perfect as it gets for me. I'm such a cherry pie fanatic that I'll pretty much always tur<span style="font-size: small;">n </span>my nose up at its rival, the apple pie. I just think that even your standard grocery store cherry pie is always tart and tingly, but those same apple pies can be mushy, grainy, gelatinous, and sad. And who wants to eat pie that tastes of sad?! But a couple years ago, after a fall outing to our local pick-your-own, my friends and I stumbled upon a Deep Dish Caramel Apple Pie recipe on Epicurious.com. I'm sure I was a brat about having to make an apple pie, but I trust my friends when it comes to food, so we made it. And it was SO GOOD.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlHR4oOfzhaLtQHnKTBwuntVP5oorV5akT9LK8QFpu1YcvFk9IzWgNQ80_in_oLZJLv0nFvQN_v65W8nD9npXwziW9hvPiawXbrpN0w5yF-7VB6fYNbBpt0LzoJzC-MkPxvDOATaDCsI/s1600/Photo+11-25-12+7+36+52+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlHR4oOfzhaLtQHnKTBwuntVP5oorV5akT9LK8QFpu1YcvFk9IzWgNQ80_in_oLZJLv0nFvQN_v65W8nD9npXwziW9hvPiawXbrpN0w5yF-7VB6fYNbBpt0LzoJzC-MkPxvDOATaDCsI/s1600/Photo+11-25-12+7+36+52+PM.jpg" width="320" /></a></span></span></div>
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<br /><span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Still, there were a few things I thought needed to be tweaked, which I obviously tried out when I made this for myself. The original recipe calls for a strudel topping with pumpkin pie spice. Meh, strudel. I prefer the buttery flakeyness of a double crust, latticed if you don't want it to be too heavy (and because looking at a lattice top pie that you made yourself will make you feel like a god damn rockstar. I promise.) I'm also not really a fan of premixed spices. If you're working with fresh, seasonal apples, <i>they</i> should be the breakout star of this pie -- anything else is just there to give their flavor depth and dimension.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUotTl0wOkj_c_swMJr-oLdXaq8e88hDuxdR3UBdbnb9_jhmuNUY0kicHCMqfQ9IdwTFoYf_kkF6cQLd946geUrzRdXRqECrjUcZXCzrckzb9qdTyPFGLkT_I2hm2ERz5W9mJ-9vIZtQ4/s1600/Photo+11-25-12+3+28+40+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUotTl0wOkj_c_swMJr-oLdXaq8e88hDuxdR3UBdbnb9_jhmuNUY0kicHCMqfQ9IdwTFoYf_kkF6cQLd946geUrzRdXRqECrjUcZXCzrckzb9qdTyPFGLkT_I2hm2ERz5W9mJ-9vIZtQ4/s1600/Photo+11-25-12+3+28+40+PM.jpg" width="320" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoDMYUY7-iQUkuNpEtbxnVjjA83QfKuwpD74Ea1yqbcE9LogGEE0T6p3X8E9TzwOYbGuICfwq1NL-4jCN_I9Bd28lIOwGPkhvd9X92ZCv5aG-VfHRGJGLaMjoxn7Ipyu1scZza1-ksIw/s1600/Photo+11-25-12+3+43+56+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoDMYUY7-iQUkuNpEtbxnVjjA83QfKuwpD74Ea1yqbcE9LogGEE0T6p3X8E9TzwOYbGuICfwq1NL-4jCN_I9Bd28lIOwGPkhvd9X92ZCv5aG-VfHRGJGLaMjoxn7Ipyu1scZza1-ksIw/s1600/Photo+11-25-12+3+43+56+PM.jpg" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I used a couple different types of apples, including Granny Smiths, that were described as good pie apples at the Farmer's Market. A few dashes from various (individual) spice jars, a tablespoon or two of bourbon and voila! An apple pie that makes even the stanchest of cherry pie fanatics happy. Enjoy!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><br /></b><b>Deep Dish Caramel Apple Pie</b></span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Adapted from Epicurious.com</span></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">Ingredients:</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">1 double pie crust (I used the Buttery Double
Crust recipe from <i>Vegan Pie in the Sky</i>)</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">8 apples (Granny Smith or a combination of good
pie apples)<br />
¼ c. flour<br />
a dash </span><span style="color: black;">each of allspice, nutmeg, and ground cloves<br />
3 shakes of cinnamon</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">1¼ c. sugar<br />
¼ c. + 2 TBSP water, separated<br />
3 TBSP Earth Balance Margarine<br />
2 TBSP Bourbon<br />
<br />
Core, peel, and slice apples approximately ¼ to ½ an inch think, and set aside
in a large bowl. Combine the flour, allspice, nutmeg, ground cloves, and
cinnamon and add the mixture to your bowl of apples. Toss to coat and set
aside.<br />
<br />
In a large heavy saucepan, mix the sugar and ¼ c. of water over medium heat,
stirring until sugar has dissolved. Then, increase the heat until your mixture
reaches a rolling boil. Continue to boil until the syrup turns a deep amber
color, about 5 minutes. <i>[I always get
paranoid at this part, but a wise someone once told me that although sugar goes
from syrupy goodness to burnt mess really quickly, you’ll definitely know when
that’s about to happen. So don’t take it off the stove before 5 minutes or
you’ll lose out on a really good caramel flavor.] </i>Once the syrup is that
deep amber color, remove the saucepan from the heat and add the Earth Balance,
bourbon, and water. The mixture will bubble and hiss at you but don’t panic,
that’s what’s supposed to happen. Return the saucepot to the stove and swirl
until the Earth Balance is melted. Then pour the caramel over the apples and
quickly toss to coat. Let the filling sit for 5-10 minutes, so that the apples
release their juices. The caramel will harden, but that’s okay.</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">Preheat your oven to 375 degrees.</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">While the filling sits and the oven preheats,
place one of the double crusts in a 9-10 inch pie plate. And make sure it’s a
deeper pie dish (at least 1</span></span><span style="font-size: small;"><span style="color: black;"><style><!--
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{page:WordSection1;} </style><span style="font-size: small;"><span style="color: black;">¾</span></span>
in<span style="font-size: small;">. high)</span>, or you may have some spillage in the ove<span style="font-size: small;">n.</span> Carefully spoon the
apples and caramel chunks into the pie plate. </span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01-fyRombcs-kpP2FSqEJLgANX_eVI0qqhIQqh9wO53tdpep0okxB-vK_Sg6Anonp7-plbQWPRWUFqeKTKR9HbQ-FuRzRhmTe-FeMCUbwPkWZtcfMRYD7zSYyiE-FHRR6rh_HJPp_pXA/s1600/Photo+11-25-12+4+17+31+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01-fyRombcs-kpP2FSqEJLgANX_eVI0qqhIQqh9wO53tdpep0okxB-vK_Sg6Anonp7-plbQWPRWUFqeKTKR9HbQ-FuRzRhmTe-FeMCUbwPkWZtcfMRYD7zSYyiE-FHRR6rh_HJPp_pXA/s1600/Photo+11-25-12+4+17+31+PM.jpg" width="320" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">Now if you wanted to save some time, you could just place
the other pie crust on top of your filling<span style="font-size: small;">. (B</span>e sure to cut 3 steam slits in
the center of it, and crimp your edges together.) But <span style="font-size: small;">i</span>f you want to make pie like a
rock star, follow these handy dandy illustrations courtesy of Bon Appetit (the <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">pictures</span> are way easier to follow than the <span style="font-size: small;">written di<span style="font-size: small;">rections)</span></span></span></span></span></span></span>:</div>
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zYIgeOH7pgeO2nkQ-mnZ0AXTe-U2RfGkmoKltrUE1AhBxl4y3KlP_uk57VWPPL0SUaCKuSiPTaX_r99wGeBRwiXMzJ0XuBQ7KJEH_VfiCMJKOFgEDIuLFhWLA46Y0mP7z1NerCnLd24/s1600/Photo+11-25-12+4+29+20+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zYIgeOH7pgeO2nkQ-mnZ0AXTe-U2RfGkmoKltrUE1AhBxl4y3KlP_uk57VWPPL0SUaCKuSiPTaX_r99wGeBRwiXMzJ0XuBQ7KJEH_VfiCMJKOFgEDIuLFhWLA46Y0mP7z1NerCnLd24/s1600/Photo+11-25-12+4+29+20+PM.jpg" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: black;">Y<span style="font-size: small;">es! </span>Bake pie for about 1 hour and 5 or 10 minutes, until
apples are tender and the lattice and crust are golden brown. Let the pie sit for
an hour, more if you can stand it. It makes a nicer looking slice than the
delicious apple slop I plated for myself. No matter, it didn’t last long. </span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFw1eqm0UzsNMsi95ioxFMocndqMTKogX0NLGOkr6VdR_jWDxEO09ijtZG8NsBzLo9Yf0b5_ZYMPwu9hGX-wdx0QaQYu5rpCfUUesSMaBwjgaBtGaiyC5qkJFVLV9AW6WOjfYS4Jz2UwI/s1600/Photo+11-25-12+5+37+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFw1eqm0UzsNMsi95ioxFMocndqMTKogX0NLGOkr6VdR_jWDxEO09ijtZG8NsBzLo9Yf0b5_ZYMPwu9hGX-wdx0QaQYu5rpCfUUesSMaBwjgaBtGaiyC5qkJFVLV9AW6WOjfYS4Jz2UwI/s1600/Photo+11-25-12+5+37+53+PM.jpg" width="320" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">If you make anything from this blog, make.this.pie. It's really amazing. In fact, a very discerning palate informed me<span style="font-size: small;"> that<span style="font-size: small;"> </span></span>this is the "best f**king pie y<span style="font-size: small;">ou've</span> ever made" -- and how can you ignore a review like that?!</span></span><br />
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">Read More <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W</a></span></span>
</div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<br />
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">Read More <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W</a></span></span>
<br />
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">Read More <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbaZi6W</a></span></span>
</div>
</div>
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Stir sugar and 1/4 cup water in heavy large saucepan
over medium heat until sugar dissolves. Increase heat and boil until
syrup turns deep amber color, brushing pan sides with wet pastry brush
and swirling pan occasionally, about 5 minutes. Remove from heat. Add
butter and remaining 2 tablespoons water (mixture will bubble
vigorously). Return to heat and stir until smooth. Pour caramel over
apples; toss to coat. Let stand until apples release juices, tossing
occasionally, about 10 minutes.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Position rack in bottom third of oven and preheat to
375°F. Roll out dough on floured work surface to 14-inch round. Transfer
to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp
edges decoratively. Spoon apple mixture into prepared crust. Sprinkle
streusel over pie.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Bake pie until apples are tender and streusel is golden,
covering crust edge with foil if browning too quickly, about 1 hour 10
minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm
or at room temperature.
</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">Read More <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbRABnJ" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbRABnJ</a></span></span>
</div>
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Stir sugar and 1/4 cup water in heavy large saucepan
over medium heat until sugar dissolves. Increase heat and boil until
syrup turns deep amber color, brushing pan sides with wet pastry brush
and swirling pan occasionally, about 5 minutes. Remove from heat. Add
butter and remaining 2 tablespoons water (mixture will bubble
vigorously). Return to heat and stir until smooth. Pour caramel over
apples; toss to coat. Let stand until apples release juices, tossing
occasionally, about 10 minutes.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Position rack in bottom third of oven and preheat to
375°F. Roll out dough on floured work surface to 14-inch round. Transfer
to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp
edges decoratively. Spoon apple mixture into prepared crust. Sprinkle
streusel over pie.
</span></span></div>
<div class="instruction">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Bake pie until apples are tender and streusel is golden,
covering crust edge with foil if browning too quickly, about 1 hour 10
minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm
or at room temperature.
</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">Read More <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbRABnJ" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Deep-Dish-Caramel-Apple-Pie-100341#ixzz2DHbRABnJ</a></span></span>
</div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-52925036038229684092012-11-24T16:37:00.002-05:002013-11-29T15:28:45.903-05:00Pumpkin Peanut Butter Dog Treats -- UPDATE!<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ4ZkYcf2eSyZsfORmSDyG2tsFjm-xpoQy0EIvQSlUh_UMrvg1uhRaXykuFKENslGUsfRRD71Fgp47QuwvqB9-Qq1Rb-0xAFSJx-Pe1xz_p7Z7UuGzsxtNcN7-CELDpXIy45sdTVtIsg/s1600/Photo+11-24-12+1+24+34+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ4ZkYcf2eSyZsfORmSDyG2tsFjm-xpoQy0EIvQSlUh_UMrvg1uhRaXykuFKENslGUsfRRD71Fgp47QuwvqB9-Qq1Rb-0xAFSJx-Pe1xz_p7Z7UuGzsxtNcN7-CELDpXIy45sdTVtIsg/s1600/Photo+11-24-12+1+24+34+PM.jpg" height="320" width="240" /></a></span></span></div>
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<br />
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I've moved! Find this recipes and others at www.battermattersblog.wordpress.com </span></span><br />
</div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-63727603119859642002012-10-29T19:21:00.002-04:002013-11-26T10:51:24.696-05:00Peach Puree Bundt Cake with Genius Glaze!<style>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Sometimes
genius strikes at inopportune moments. Like during the countdown to
Frankenstorm Sandy’s annihilation of the East Coast. When most people are
stocking up on water, batteries, and junk food, and hunkering down, I’m trying
to figure out with to do with 2½ cups of homemade peach puree. I ultimately
decided, after trying to be all fancy (Peach & Rosemary? Peach &
Lavender? Hurricane what?), to err on the side of simplicity and make a plain old peach bundt
cake. The genius came the next morning when I decided to try and use the last ¼
cup of puree.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO7wpDVDcDRwQKcRJOMiFjFOWzPk1fRxcT6Cf5yBwkZubCugXOax8ZeyzmZF_fXJmpFHjMnnciQ3T9n8cSJ7uMRF5WApa8l4-EgDriwE0fhX53fQPXVhaohOcvuIAPs838APzDtIXKVc/s1600/Photo+10-29-12+1+01+31+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO7wpDVDcDRwQKcRJOMiFjFOWzPk1fRxcT6Cf5yBwkZubCugXOax8ZeyzmZF_fXJmpFHjMnnciQ3T9n8cSJ7uMRF5WApa8l4-EgDriwE0fhX53fQPXVhaohOcvuIAPs838APzDtIXKVc/s1600/Photo+10-29-12+1+01+31+PM.jpg" width="240" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<br /><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I started
this blog to document my kitchen experiments. I’ve realized that I need to
think things out a bit if I’m going to write a post, which is fine, but
overcoming mediocre recipes or missing ingredients to create an ultimately
amazing final dish is something I love to do and pride myself on. This glaze is
one of those “shit yeah!” recipes success stories that I got really excited to
share with the internetz, and it goes a little something like this.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When I mixed
powdered sugar with the puree, the taste was too sweet – it didn’t really have
any tang to it. So I mixed in some lemon juice, but that just made it too
lemony. Sigh. A couple dashes of cinnamon and cardamom didn’t give it the tang
I was looking for, either. I was about to give up on the glaze (the cake is
really moist and delicious, and doesn’t really <i>need</i> a glaze…) when I had a flash of inspiration!
Ginger! The flash of inspiration should really be attributed to my sister who
had requested I bake something with Rosemary, Lemon, and Ginger (to be
experimented!) but as soon as it popped into my head I knew ginger would be the
perfect addition. About a teaspoon and a half of minced ginger added the
perfect amount of tang to counteract the teeth-melting sweetness, while
bringing out the peachiness of the puree. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkLhW5m7jE_CAIewvhKHLUy1L42h4ejRzXx3f6MXf09Xl_ct-zoEDES6TyWZdgykhVvbHWd_ell8PzeCPrOUlDtBRvnt0UDYMlHd1M7LkK_LTVERztIYDuaUqMPnpxdUb8Awf27gLqX0/s1600/Photo+10-29-12+1+01+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkLhW5m7jE_CAIewvhKHLUy1L42h4ejRzXx3f6MXf09Xl_ct-zoEDES6TyWZdgykhVvbHWd_ell8PzeCPrOUlDtBRvnt0UDYMlHd1M7LkK_LTVERztIYDuaUqMPnpxdUb8Awf27gLqX0/s1600/Photo+10-29-12+1+01+53+PM.jpg" width="240" /></a></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><b>Peach Puree Bundt Cake with Peachy Ginger Glaze </b></span></span>
</div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>For the cake</i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1¼ c. <span style="color: black;">sugar</span> </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c.
Earth Balance </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 tsp.
egg-replacer + 4 TBSP water, mixed until frothy</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2¼ c.
pureed peaches</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 c. all-purpose
flour</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp.
cinnamon</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp.
baking soda </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp.
baking powder </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">¼ tsp.
salt </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp.
almond extract </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Preheat
oven to 325 degrees. Cream together the sugar and shortening until light and
airy. Add the egg-replacer mixture, and combine thoroughly. Add peach puree,
almond extract, and all dry ingredients, mixing to combine (but don’t over mix
the batter). </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Pour
batter into a well-greased bundt pan, and bake for 55 minutes, or until a
tester comes out clean. Let cool before flipping cake onto a serving plate.
Allow the cake to cool completely before you top it with the glaze.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<br />
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>For
the glaze</i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><sup>1</sup></b><b>/<sub>3</sub></b> c. peach puree</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">¾ - 1 c.
powdered sugar (add more or less to adjust the consistency)</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ tsp. lemon
juice</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">dash
cinnamon</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">dash
cardamom</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp.
minced ginger</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine all
ingredients except for powdered sugar. Whisk the sugar by the TBSP full, until
desired consistency is reached. Drizzle over the entire bundt cake, or as you
cut each slice. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfYd9sFJXoDYRXkOLr_qHRvMs4Dr_E57uKCTA50h0OkIGrCc6L0Kj4-2vBM5sKWLk2l8CM13b2p-ITl9cGzkzA9zzQ3Hg_tdMWtvgoMWJyatTxoDv96SHM_9yBx-7yuONZXJtAwbbEmw/s1600/Photo+10-29-12+9+36+10+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfYd9sFJXoDYRXkOLr_qHRvMs4Dr_E57uKCTA50h0OkIGrCc6L0Kj4-2vBM5sKWLk2l8CM13b2p-ITl9cGzkzA9zzQ3Hg_tdMWtvgoMWJyatTxoDv96SHM_9yBx-7yuONZXJtAwbbEmw/s1600/Photo+10-29-12+9+36+10+AM.jpg" width="240" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Stay inside and stay dry everyone! See you on
the other side of the storm!</span></span></div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-35613337719353951732012-10-17T19:43:00.000-04:002013-11-26T10:51:36.518-05:00Caramel Apple Sticky Buns<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">One of my favorite things about fall, and October specifically, is caramel apples. This is in addition to soup, stews, colorful trees, seasonal squashes, spiced baked goods, and apple cider. But caramel apples! I'm pretty sure I would try to eat a dozen caramel apples if you put them in front of me, or succumb to the sugar coma while trying. Last year I went to the Apple Festival at the pick-your-own farm near the city, and was horrified to learn that they were SOLD OUT OF CARAMEL APPLES. Now, I'm a grown-up human being, but I'd be lying if I said I didn't sulk for a few minutes when I found out.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Couple that craving with the fact that I've been wanting to make sticky buns for a long time, and you've got yourself a delicious idea. So when I saw a picture of a Caramel Apple Cinnamon Bun from the Farmers Market, it was like hearing a choir of angels singing, "Hey, you should make that. But Sticky Buns instead of a glazed Cinnamon Bun. Also, aaahhhhhh!"</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrgs0vcmKPgJ6J-DSgrI4GsnfKFxLioei6dayZnyCQYP21sfDj43n_tyhYKrEupgybawsf6hkyMJelPMsFyi17auqVdHgHSGoj3oFdWlEiGxoCPNQIwD8TR1_4lXfglt0aEZa27OQdCY/s1600/stickybun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrgs0vcmKPgJ6J-DSgrI4GsnfKFxLioei6dayZnyCQYP21sfDj43n_tyhYKrEupgybawsf6hkyMJelPMsFyi17auqVdHgHSGoj3oFdWlEiGxoCPNQIwD8TR1_4lXfglt0aEZa27OQdCY/s320/stickybun.jpg" width="320" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<br /><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So, I did. I pieced together a few caramel sauce recipes from the internet, used the dough from the <i>Vegan Brunch</i> cookbook, and the remaining apples from my Labor Day pick-your-own fruit adventure and voila: a delicious fall Sunday morning treat, totally worth the Saturday night prep.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">You should be advised of a couple things from the outset:</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. This takes about 2 hours worth of prep the night before (or the morning of, if you're an early bird). The majority of that time is spent waiting for your dough to rise, but there's a good bit of assembly at the end, so make sure you start it early enough.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. It makes 12 huge rolls, so if you think this might be a nice treat for you and a friend, you'd be right, and then some. Feel free to halve the recipe, or freeze individual unbaked rolls right after you cut them to bake later. Just be sure they thaw before you bake them.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Caramel Apple Sticky Buns</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>For the dough:</i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3½-4 c. flour</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp cinnamon</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. warm water</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2¼ tsp yeast</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">¾ c. warmed almond milk</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><sup>1</sup>/<sub>3</sub>
c. vegetable oil</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">¾ tsp salt </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>For the Caramel Sauce:</i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. light corn syrup</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ c. brown sugar, lightly packed </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8 TBSP Earth Balance</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>For the Filling:</i></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5-6 small apples, peeled, cored, and
chopped</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4-5 TBSP brown sugar</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp lemon juice</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">dash cinnamon</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8-9 tsp Earth Balance </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>Cinnamon Dough</i></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In a large mixing bowl, mix yeast, 1 tsp sugar, and the warm water. Let sit, and the yeast will bubble and foam. Once you see that, add the remaining sugar, milk, oil, salt, cinnamon, and 2 cups of flour. Using the dough hook on a mixer, add flour by the half cup, until you have added </span><span style="font-size: small;">3½ cups total. Continue to need in mixer or by hand, for 5-7 minutes, until you have a smooth ball of dough. Place in a greased bowl and leave in a warm place so that dough can rise, about an hour. </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">While the dough is rising, make the Caramel Sauce and Apple Filling.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Once the dough has risen, punch it down and let sit for 10 minutes.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>Caramel Sauce</i></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine all the ingredients in a sauce pan over medium heat. Stir constantly until the Earth Balance has melted and then whisk to combine. Once the sauce starts bubbling, remove from heat. Set aside to cool.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>Apple Filling</i></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine apples, lemon juice, and brown sugar in a medium sized bowl, making sure the apples are all coated more or less evenly, and then set aside.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90WltH1oeY0u2hO0zlHXvEOhXs8k2AO6BOCee_l3gZqovdgUYAmFoeq8phEj6URWI9h-Ross9Jh2tYBksZOzp7Dpv_4vYF8Uvok2BlQpJw6XBq4667K5HafqKMnPaYN8eLMiA8E4z6fo/s1600/Photo+10-6-12+8+47+46+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90WltH1oeY0u2hO0zlHXvEOhXs8k2AO6BOCee_l3gZqovdgUYAmFoeq8phEj6URWI9h-Ross9Jh2tYBksZOzp7Dpv_4vYF8Uvok2BlQpJw6XBq4667K5HafqKMnPaYN8eLMiA8E4z6fo/s320/Photo+10-6-12+8+47+46+PM.jpg" width="320" /></a> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EvLJHTajuUN3JpY7d66SJCqncApSnFrKGfMoAmVk6ALzY4Gu0o2YpcdzsyLTzDl394xEBc9qBI40q3doBMXk94I2ciE7dQa85Bcipm3m_Y0LMgOM0qPomnHOGDOwK-flse3lY7IQAMo/s1600/Photo+10-6-12+8+47+55+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EvLJHTajuUN3JpY7d66SJCqncApSnFrKGfMoAmVk6ALzY4Gu0o2YpcdzsyLTzDl394xEBc9qBI40q3doBMXk94I2ciE7dQa85Bcipm3m_Y0LMgOM0qPomnHOGDOwK-flse3lY7IQAMo/s320/Photo+10-6-12+8+47+55+PM.jpg" width="320" /></a></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>Sticky Bun Assembly</i></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Pour the Caramel Sauce into a large baking dish <i>[mine is 10x15, but 9x13 will work as well]</i>, making sure the entire bottom is covered. Set nearby.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i> </i></span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">On a lightly floured surface, gently roll the dough into an approximate 12x18 inch rectangle. Spoon tsp sized dollops of Earth Balance evenly across the dough. Give your Apple Filling a good stir in the bowl, so make sure that all the apple pieces get to sit in the juices, before using a slotted spoon to spread the apple evenly across the dough. <i>[In the photos you can see that I did <b>not</b> use a slotted spoon, so my dough was kind of juicy. This is fine, but it makes the rolling process a little messy, so my advice is to limit the amount of juice that gets inside your dough.]</i></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Slowly roll the dough long-ways, making sure the apples get rolled too, not just pushed along to the other edge. Roll as tight as you can, but if it's not impenetrable, it's not a big deal. Tuck the ends under, and use a little bit of water to seal the seam along the top.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cut the dough roll into 12 even slices. <i>[Deb from Smitten Kitchen has excellent advice for how to slice through the dough without smashing down</i> <i>the roll: using a serrated knife, hold the handle gently, in your finger tips, and use a back and forth motion using <b>only the weight of the handle</b> as the downward force.] </i>Place the slices face-down in the Caramel Sauce, evenly spaced. You should be able to get 2 rows of six, but if you have to sneak one in a corner or in the center, that's fine too. Cover with plastic wrap or a clean dish towel, and let sit in a warm place for 30-45 minutes. They will just barely double in size.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuf9KJYULHdf4NNw3ODyyYENAumSimio1LAwck30ZTwu92XHfFixqMtabZLw1ZPLsGqTd_7Wp9Wua2d-Y7wa9KSW4jQidXkMiIxHct1f6N70ZQ6Kaumdurd69inpvN1gXsM53wSt27Ow/s1600/Photo+10-6-12+9+56+48+PM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuf9KJYULHdf4NNw3ODyyYENAumSimio1LAwck30ZTwu92XHfFixqMtabZLw1ZPLsGqTd_7Wp9Wua2d-Y7wa9KSW4jQidXkMiIxHct1f6N70ZQ6Kaumdurd69inpvN1gXsM53wSt27Ow/s320/Photo+10-6-12+9+56+48+PM.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWi79VVKmdWgqFerFGQOwdUT5sRCgeLTnN27ddDKEDIvurzuMLeozk5X87RupXK6RsVjZ3fgtEunzm-FW6fNJ8pMkahj-_AE68Z_0GOSDDBwigAfMqctsAKf8weotbtURFoabvvA3nIU/s1600/Photo+10-7-12+8+30+56+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWi79VVKmdWgqFerFGQOwdUT5sRCgeLTnN27ddDKEDIvurzuMLeozk5X87RupXK6RsVjZ3fgtEunzm-FW6fNJ8pMkahj-_AE68Z_0GOSDDBwigAfMqctsAKf8weotbtURFoabvvA3nIU/s320/Photo+10-7-12+8+30+56+AM.jpg" width="240" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">**If you are prepping these for the next morning, this is the point at which you can finally go to bed! Make sure your raw rolls are wrapped with plastic, and stick them in the fridge over night. Just let them sit out for about 20-30 minutes before you bake them the next morning.**</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i>To Bake</i></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">You worked so hard to prep these, so here's the easy part: Preheat the oven to 375 degrees. Bake<i> </i>the rolls for 20-22 minutes, or until light brown on top. If you have a big enough serving dish, or even a cookie sheet with sides, you should flip the sticky buns out of the casserole dish, being sure to scrape all the remaining sauce over the plated buns. Slice and enjoy!</span></span></div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-32885695561829850032012-09-09T19:49:00.000-04:002013-11-26T10:51:59.190-05:00Chunky Peach Berry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lU0OaDckkeKdhIFJoSYUIJtjBSft1qGVkCgm78HYCZNf_NFmJxwlQRHx_1MUW1BCY4rVYmG01vqbU0MK_0xExNTRwxRch4P6TONsv2eAcZ5PRld5hethWhFFXbRBLnL7eVE32CBP24E/s1600/peaches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lU0OaDckkeKdhIFJoSYUIJtjBSft1qGVkCgm78HYCZNf_NFmJxwlQRHx_1MUW1BCY4rVYmG01vqbU0MK_0xExNTRwxRch4P6TONsv2eAcZ5PRld5hethWhFFXbRBLnL7eVE32CBP24E/s320/peaches.jpg" width="320" /></a></div>
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This post should have been full of gorgeous pictures of jewel colored berries, juicy golden peaches, and puffy muffin goodness. Alas, there are actually only 2. A few things conspired against me.<br />
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<br />1. It's time to confess that I hate my kitchen, which sucks because I really love to cook! But I rent, and I'm moving, so this all will change soon. But for the time being I'm working with fluorescent lighting, which is terrible, and there's only one window that faces a 6 foot high concrete wall (ah, the joys of city living), and I really hate it. But since I know I'm moving I decided that I didn't have to try and fake it this time, or settle for crappy pictures, because in a little over a week's time I'll have a completely gorgeous light-filled kitchen to take pictures in! <br />
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2. I wanted to use up the fresh fruit I had picked over Labor Day weekend, but had a million other things to do on Saturday morning, so, I didn't have time to stop during each step of the process and snap a photo. Also, see point #1.<br />
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3. At the very least, I had planned on taking pictures of the final muffins. But I couldn't. Because they were all gone before Saturday afternoon!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcqpkJI7MKSIP_5I6BQKY31fR-TZyRzJOUwY8r1yt8uW-NX6WSmFDAtflZ9okSrfCO1VhEwEIEiIxSsATtb-HSs-fzuX7iupXuEl0FrebcgS1tqIUPKodUVNX7sLCdPu0TgMshxlZmio/s1600/berries2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcqpkJI7MKSIP_5I6BQKY31fR-TZyRzJOUwY8r1yt8uW-NX6WSmFDAtflZ9okSrfCO1VhEwEIEiIxSsATtb-HSs-fzuX7iupXuEl0FrebcgS1tqIUPKodUVNX7sLCdPu0TgMshxlZmio/s320/berries2.jpg" width="320" /></a></div>
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Which leads me to these muffins. Man, are they good!! I riffed on a recipe from <i>Vegan Brunch</i>, wherein it says that frozen berries are okay, but if you can still get your hands on fresh blackberries and raspberries I'm telling you it's the only way to make these muffins. I threw in some peaches because I had them and because they are delicious baked in stuff -- in this particular recipe they add a nice balance to the tartness of the blackberries.<br />
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Delicious hot, they are even better if they're let to sit for a while. I had one for breakfast this morning (okay, so I lied about them being all gone, there were 3 left at the end of the day) and it was amazing. The flavors of the berries mellow and become more distinct at the same time, so in one bite you can tell whether you're eating a raspberry or a blackberry. I'm going to stop talking about them now, and just give you the recipe so that you can see for yourself!<br />
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Chunky Peach Berry Muffins<br />
<span style="font-size: x-small;">Adapted from <i>Vegan Brunch</i></span><br />
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<span style="font-size: small;">Ingredients</span></div>
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<span style="font-size: small;">½ c. blackberries, halved</span></div>
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<span style="font-size: small;">½ c. raspberries, halved</span></div>
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<span style="font-size: small;">½ c. peaches, chopped</span></div>
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<span style="font-size: small;">2 c. flour</span></div>
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<span style="font-size: small;">1 TBSP baking powder</span></div>
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<span style="font-size: small;"><span style="font-size: small;">½ -
</span><span style="font-size: small;">¾</span> c. sugar (I did something in between, so the addition of peaches wouldn't be too sweet)</span></div>
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<span style="font-size: small;">¼ tsp salt</span></div>
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<span style="font-size: small;">½ c. almond milk</span></div>
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<span style="font-size: small;">½ c. soy yogurt</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ c. vegetable oil</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">2 tsp vanilla extract</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Preheat oven to 375 degrees. </span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Mix together flour, baking powder, sugar, and salt in medium sized bowl. Make a well and add the almond milk, yogurt, oil, vanilla extract, mixing until all dry ingredients are incorporated. Gently fold in the fruit, but don't be too shy -- a streaky batter is pretty and flavorful! </span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Bake for 26-28 minutes, or until a tester comes out clean. If you can, save a couple muffins for the morning after and I promise you won't be disappointed! But I completely understand if you can't wait.</span><style> <!--
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<span style="font-size: x-small;"><span style="font-size: small;"> </span><i> </i></span>Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-25996222096157575682012-08-07T19:20:00.001-04:002013-11-26T10:52:45.516-05:00Blackberry Peach Plum Cobblerrumble<div style="font-family: Georgia,"Times New Roman",serif;">
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</div>
<span style="font-size: small;">Sometimes it's really hard to eat all of the things. The fruit things especially. I bought a giant container of plums last weekend, only to be kind of sort of really disappointed at how bland/tart they turned out to be. I slogged my way through them as best I could this past week, but I know myself well enough to know that pitted against the market's latest bounty of fresh fruit, these lack-luster plums would probably whither in the fridge if they didn't get used up soon. As in, immediately.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhveVZPwSjVRS8YX5V1SjhApXYYxNv_CqAjlS8l613iPf_H0Q99IShnRwssCbyKeG9yPzyraI5bwoo3Tjeox0DRNNc6SgMyjhhJlwl3oNJ7mWcKuJAsa7-iytSEG8oZGzzks5TuiKjt6s/s1600/useme2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhveVZPwSjVRS8YX5V1SjhApXYYxNv_CqAjlS8l613iPf_H0Q99IShnRwssCbyKeG9yPzyraI5bwoo3Tjeox0DRNNc6SgMyjhhJlwl3oNJ7mWcKuJAsa7-iytSEG8oZGzzks5TuiKjt6s/s320/useme2.jpg" width="320" /></a></div>
<br />
<span style="font-size: small;">I couldn't resist throwing in some of the aforementioned bounty, creating a fabulous late-summer fruit cobblerumble. </span><br />
<br />
<span style="font-size: small;">Cobblerrumble? Yes, about that...</span><br />
<br />
<br />
<br /><br />
<span style="font-size: small;">There is, as I learned, a difference between a <a href="http://en.wikipedia.org/wiki/Cobbler_%28food%29" target="_blank">cobbler</a> and a <a href="http://en.wikipedia.org/wiki/Crumble" target="_blank">crumble</a>. Unfortunately my impatience got the better of me, and my crumble topping got hand-mashed into a dough. After freezing it, the dough crumbled into chunks. The recipe outlines how the crumble topping is <i>supposed</i> to come out, but know that if you, too, get impatient the topping will be still be delicious. And on top of it all, I got to invent a pretty catchy portmanteau (if I do say so myself). So. Are you ready to cobblerrumble?! </span></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
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<br />
<b><span style="font-size: small;">Blackberry Peach Plum Cobblerrumble</span></b></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Ingredients</span><br />
<br /></div>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
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div.WordSection1
{page:WordSection1;}</style><span style="font-size: small;">For the topping:
</span><br />
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ c. almond meal</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">¼ c. all-purpose flour</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ c. light brown sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">¾ c. rolled oats</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ tsp. cinnamon</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ tsp. nutmeg</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">½ c. cold butter (1 stick)</span></div>
<div class="MsoNormalCxSpMiddle" style="color: black; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Pinch of salt</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">For Filling:</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">2 large peaches<br />
½ pint blackberries, cut in half</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">6-7 small purple or red plums<br />
½ tsp. vanilla extract<br />
1½ TBSP all-purpose flour</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">2 TBSP of brown sugar (add an additional TBSP if you prefer
a sweeter filling)</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">juice of half a small lemon, or lime</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">1 tsp. of cinnamon</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">a of dash allspice or
nutmeg</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Preheat oven to 375 degrees.</span><br />
<br />
<span style="font-size: small;">To prepare the filling, first pit your stone fruits and cut them into bite-sized slices. In a large bowl combine the peaches</span>, plums, halved blackberries, vanilla extract, flour, brown sugar, cinnamon, allspice or nutmeg, and citrus juice. Carefully toss the fruits so that they are evenly coated. Set aside.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsZik5EKU-24AFKzQ9zkLPRIWfJ0OKEZgdoVGpSUpeHi52wYb3oPc3pgMixCFCwJW2Sm1W5o1vw9wd3a756tiXhKDwOm0sA-MdOFueEprqxlU90qOVQkC3lDyq1iTWSxplrosSpxp8E4/s1600/2012-08-05+17.12.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsZik5EKU-24AFKzQ9zkLPRIWfJ0OKEZgdoVGpSUpeHi52wYb3oPc3pgMixCFCwJW2Sm1W5o1vw9wd3a756tiXhKDwOm0sA-MdOFueEprqxlU90qOVQkC3lDyq1iTWSxplrosSpxp8E4/s320/2012-08-05+17.12.23.jpg" width="240" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
For the topping, combine all dry ingredients in a large bowl. With a
fork or pastry cutter, cut in the 1/2 cup of butter by the tablespoon until your topping looks like pea sized crumbles. <i>I
got impatient and dumped the whole half cup of butter in at once, which
created a bit globby butter mess. I ended up going in with my fingers,
warmed the butter, and got one lump of dough rather than crumbles. Like I
said above, if this happens don't panic! Stick the bowl in the freezer
for 5 minutes, and it'll crumble into clumps again.</i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
Pour the fruit filling into an 8x8<i> </i>baking dish. Sprinkle your crumble (or clumps) evenly over top. Bake for 35-40 minutes, until filling is gorgeous and bubbly. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<br />
I couldn't wait for this to cool before digging in. The filling turned out thick and juicy, the perfect balance of sweet and tart. An excellent reason to buy fresh plums from your local market! My singular regret
about this creation that I lacked the forethought to buy a pint of vanilla ice cream to go with it. <br />
<br />
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<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-49631219402083410462012-07-11T14:20:00.004-04:002013-11-26T11:03:24.197-05:00Ginger Peach Hand Pies<style>
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<br />
<div class="MsoNormalCxSpFirst" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">You know how sometimes you wish for
something, and then that wish comes true, but not exactly the way you had
envisioned? Maybe you're like me, and you wished you could have a nice summer
break, a staycation, during which you could visit friends, do some more city
exploring, perhaps a few days at the beach. But what you got instead is
mandated stay at home time while you wait for your international background
check to clear before you can start your new gig in Baltimore. Which will
hopefully clear soon because that ding-dong money tree I've been trying for
still hasn't sprouted.</span></div>
<div class="MsoNormalCxSpFirst" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4t7Z7MeLXfsPWAH1DBePJeEt93LiG3wC0AHnVM3d38LyITAtYTbskz80WaYj0sgEXH_ahYUEmhM37MfUPdsUgPoWZDo1HK3ePdIRiQl8RwuhAP9t3YodvMlWUDNJgV9WBEu5lTFdLCg/s1600/DSCF0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4t7Z7MeLXfsPWAH1DBePJeEt93LiG3wC0AHnVM3d38LyITAtYTbskz80WaYj0sgEXH_ahYUEmhM37MfUPdsUgPoWZDo1HK3ePdIRiQl8RwuhAP9t3YodvMlWUDNJgV9WBEu5lTFdLCg/s320/DSCF0904.JPG" width="320" /></a></span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">The one good thing about this time is I
can <i>finally</i> play with recipes that I've been putting off because it's
either too time consuming, too complicated, or makes too much of a mess to
clean up on a weeknight. I can finally make hand pies!</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"></span></div>
<br /><div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Again unable to resist the ever-ripening
mountains of peaches at the market, I decided to try a tangy element with these
pies. Minced ginger has a nice tang that lends itself to either sweet or
savory dishes, and compliments the juicy sweetness of these yellow peaches. </span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yrgi9GOZSpNrIv_HbCmJFKsZ2K3bXKXypRdUhiXTLUb2Lv-4345V-GJtOg6ZSrWCYe7SEkoE_hw4mBbDONjKVXcGOgkiIi9nN8Y1lOLGT0dP6cPAm4peuUm_DEVlua2q7sFxZYznQ8I/s1600/DSCF0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yrgi9GOZSpNrIv_HbCmJFKsZ2K3bXKXypRdUhiXTLUb2Lv-4345V-GJtOg6ZSrWCYe7SEkoE_hw4mBbDONjKVXcGOgkiIi9nN8Y1lOLGT0dP6cPAm4peuUm_DEVlua2q7sFxZYznQ8I/s400/DSCF0899.JPG" width="400" /> </a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">I tried a different crust from <i>Vegan
Pie in the Sky</i> this time around, the Puffy Pie Dough, which came together pretty
easily, and is probably less stressful to work with than a pure (vegan)butter
dough. (But I still put my roller in the freezer -- work cold, work fast!) But
it also doesn't make enough dough for the amount of filling I got, which ended
up being close to 3 or 4 cups. Whatever kind of dough you use, make sure you
roll it a smidge thicker than you would for a regular pie -- these peaches are
juicy and you don't want all that peachy goodness to go anywhere but in your
mouth!</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Ginger Peach Hand Pies</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">Puffy Pie Dough from <i>Vegan Pie in the Sky</i></span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Dough</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
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<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">2 ¼ c. all-purpose flour</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">3 TBSP sugar</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">½ tsp salt</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">½ tsp baking powder</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">½ c. cold Earth Balance margarine</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">½ c. cold plain soy yogurt (I used
Greek Style So Delicious brand)</span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;">¼ c. cold almond milk</span></span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Filling</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">5-6 medium sized peaches<br />
2 TBSP corn starch<br />
1½ TBSP lemon juice<br />
3 TBSP sugar<br />
</span>
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<span style="font-size: small;">1-1½ <span style="font-family: Georgia;"></span></span><span style="font-size: small;">tsp freshly grated ginger</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">dash allspice<br />
Pinch salt<br />
2 TBSP flour</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">¼ c. almond milk<br />
turbanado sugar for sprinkling</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">For the dough:</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
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<div class="MsoNormalCxSpFirst">
<span style="font-size: small;"><span style="font-family: Georgia;">In large mixing bowl combine flour,
sugar, salt and baking powder. Cut in the margarine with a pastry cutter if you
have one, or your fingers. <i>I got mine for
a few bucks at a flea market. Because you need to mix in the yogurt with a
spatula, I nixed the food processor so that I would have one less thing to
clean.</i> </span></span></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsIQ38379xFxtOrxE0CVCZEwbDKkf3KgJevW1PjjCQxooPbbqeZJkoCBZxrspNoE3g-VOWIlOKecYArVec51ONNZDWiPjQipmjT28LbNMuhlGUogucHjlmzg6FYi5qA6X-jwSk-3hTtE/s1600/DSCF0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsIQ38379xFxtOrxE0CVCZEwbDKkf3KgJevW1PjjCQxooPbbqeZJkoCBZxrspNoE3g-VOWIlOKecYArVec51ONNZDWiPjQipmjT28LbNMuhlGUogucHjlmzg6FYi5qA6X-jwSk-3hTtE/s320/DSCF0908.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
<span style="font-size: small;"><span style="font-family: Georgia;"><br /></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia;">Add
half the yogurt, mix with a large sturdy spatula, and then add the rest of the
yogurt. Add the almond milk and mix as best you can. The dough will still be
clumpy and crumbly, but it comes together nicely when you turn it onto your
rolling surface and knead it a bit. It will form a stiff dough. </span></span>
<br />
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">For the filling:</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Score, blanch, and peel the peaches.
Dice into smallish pieces and combine with corn starch, lemon juice, sugar,
ginger, allspice, salt, and flour in a medium sized bowl. </span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Preheat the oven to 400°F. </span></div>
<br />
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Pie assembly:</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Put parchment paper on a rimmed baking
sheet, and get yourself a small glass of cold water. Roll out your chilled
dough to about ¼ inch thickness. Using an over-turned bowl or glass, cut out as
many round pieces of dough as you can (my bowl is </span>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;">5½ </span>
<span style="font-size: small;"> inches in diameter). Chill
any remaining scrapes as you work. </span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Scoop a scant ¼ c. of filling into the
center of each circle. Dip your fingers in the water and gently brush your
fingers around the edge of half the circle. Carefully pull the opposite side
over the filling, sealing the edges. Use a fork to crimp the edges, cut three
steam slits in the top of the pie, and then place the pie on your baking sheet.
Repeat until you’re out of dough or filling, but make sure to chill any
remaining dough when you’re not using it!</span></div>
<div class="MsoNormalCxSpMiddle" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<span style="font-size: small;">Brush each pie with almond milk and
sprinkle with turbanado sugar. Bake on the middle rack for 30 minutes, or until
the dough is golden. Let cool at room temperature and then store in airtight
container in the fridge.</span></div>
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<span style="font-size: small;"> I am now of the opinion that hand pies are the perfect summer dessert. No plates, no forks, no mess to clean up! Which means you can spend extra time enjoying summertime things, like peach pie.</span></div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-29850646968366562742012-07-05T16:11:00.003-04:002013-11-26T11:03:59.714-05:00Maple Bourbon Peach Pie<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">After having been away from the amazing farmer's market in Baltimore earlier in June, I've gone a bit overboard the last two weeks. It's not a bad thing, mind you. Having to decide what to do with 3 lbs of squash, 6 ears of fresh, sweet corn (actually, I think I'll just eat that raw), and another $1 pound of kale (best.deal.ever.) is certainly burden I'm happy to bear!</span><br />
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<span style="font-size: small;">While the vegetables may take some consideration, when I got to the tables piled high with ripe peaches, I knew there was only one option. PIE. </span><br />
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<span style="font-size: small;">I made a delicious deep dish caramel apple pie last fall and wanted to apply the same caramelly goodness to these peaches. After scouring the internet (read: one google search) I found a plethora of honey caramel peach pie recipes. I was all set to play with one of these and suggest in the recipe that strict vegans should replace the honey with maple syrup when I thought, now hang on a second. Why don't I just do that to begin with?</span></div>
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<br /><span style="font-size: small;"> </span></div>
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<span style="font-size: small;">I love honey, I put it in and on everything. When a recipe calls for liquid sweetener, honey and maple syrup are interchangeable, but because good maple syrup can be pricey, I buy it sparingly, though I usually have enough around that I can sub it when I'm out of honey. But why throw that in as an aside? This time, rather than a second choice substitution, I decided to make the maple syrup shine! It changes the flavor profile a little bit, and is enhanced by the bourbon (because alcohol + baking = awesome!) and some additional spices to become an ingredient worth paying a little more for! And worth lauding as an essential ingredient in this pie.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoGwoW-u72VAW90D6rk2qgvWk0T2DilyeWJ1Ty8as0mq2UIEjm8sS4XJLr4R5Bl9Rc1ELj_3LGhYSrKZDHG7vhJqMQCJNpM30mpJAn9NXRhfwvYAzA6argWblavs2jcYjJ_rycmpvleI/s1600/DSCF0854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoGwoW-u72VAW90D6rk2qgvWk0T2DilyeWJ1Ty8as0mq2UIEjm8sS4XJLr4R5Bl9Rc1ELj_3LGhYSrKZDHG7vhJqMQCJNpM30mpJAn9NXRhfwvYAzA6argWblavs2jcYjJ_rycmpvleI/s320/DSCF0854.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53pOd171hXMlaOpPvVPuHACSmNKBptZ7C0co_8j8Dgk6X4KDMbLhHJgAw9j9C28N7bb-oYHNFGaUHUxbiTTHGUnnm-HI5Hhq4YEOfNr3V9-f4rkpP0FHCeHEh-iOixvoSdM-50yc6jHs/s1600/DSCF0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53pOd171hXMlaOpPvVPuHACSmNKBptZ7C0co_8j8Dgk6X4KDMbLhHJgAw9j9C28N7bb-oYHNFGaUHUxbiTTHGUnnm-HI5Hhq4YEOfNr3V9-f4rkpP0FHCeHEh-iOixvoSdM-50yc6jHs/s320/DSCF0857.JPG" width="320" /></a></span></div>
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<span style="font-size: small;"> This also gave me a chance to work on my pastry crust. I used the buttery double crust recipe from <i>Vegan Pie in the Sky</i>, I'm happy to report that this one turned out really well! A few tips, though, before you get started, which can be applied to any flakey crust recipe. </span></div>
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<li><span style="font-size: small;"><b>Keep things cold</b>! I put my pastry rolling mat and my rolling pin in the freezer for 30 minutes before I needed to roll dough. I actually used ice water, which I stored in the freezer, (along with the pieces of vegan butter and shortening), until I needed it. </span></li>
<li><span style="font-size: small;"><b>If you have a food processor, use it</b>. Seriously. Pulsing the fats and the flour took zero effort and the pie crust dough came together in 3 minutes. Which leads me to...</span></li>
<li><span style="font-size: small;"><b>Prep ahead of time, and be ready to work quickly</b>. If the dough is overworked, or the fats get too warm and melty, you won't get a nice flakey crust. Have your kneading surface and your plastic wrap ready to go before you start the whole shebang, and you won't be scrambling around your kitchen leaving flour hand prints everywhere!</span></li>
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<span style="font-size: small;">Maple Bourbon Peach Pie</span></div>
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<span style="font-size: small;"><b>Ingredients</b></span></div>
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<span style="font-size: small;">3 pounds ripe peaches</span></div>
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<span style="font-size: small;">2 TBSP cornstarch </span></div>
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<span style="font-size: small;">1½ TBSP all-purpose flour</span></div>
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<span style="font-size: small;">2 tsp fresh lemon juice </span></div>
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<span style="font-size: small;">½ tsp cinnamon</span></div>
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<span style="font-size: small;">¼ tsp salt</span></div>
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<span style="font-size: x-small;"><sup><span style="font-family: Cambria;">1</span></sup><span style="font-size: xx-small;"><span style="font-family: Cambria;">/</span></span><sub><span style="font-family: Cambria;">8</span></sub></span><span style="font-family: Cambria; font-size: 12pt;"> </span>
<span style="font-size: small;">tsp allspice</span></div>
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<span style="font-size: small;">a dash or two of cardamom</span></div>
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<span style="font-size: small;">½ c. plus 1 tablespoon sugar, divided</span></div>
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<span style="font-size: small;">¼ c. maple syrup</span></div>
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<span style="font-size: small;">2 TBSP bourbon</span></div>
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<span style="font-size: small;">2 TBSP water</span></div>
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<span style="font-size: small;">3 TBSP Earth Balance Margarine</span></div>
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<span style="font-size: small;">Cut an X in bottom of each peach, then blanch
peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath
to stop cooking. Peel peaches and cut into ½ inch-thick slices. </span></div>
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<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Toss peaches well with cornstarch, flour,
lemon juice, cinnamon, allspice, cardamom, and salt in a large bowl. </span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Put a foil-lined large baking sheet in lower
third of oven and preheat oven to 425°F. <i>The foil lined baking sheet is really important, because this pie gets oozy. If you don't put something underneath the pie plate to catch the drippings I promise you, your oven will be a mess!</i></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Bring ½ cup sugar, maple syrup, bourbon, and
water to a boil in a heavy saucepan over medium-high heat, stirring until sugar
has dissolved. Wash down any sugar crystals from side of pan with a pastry
brush dipped in cold water. Boil without stirring, swirling pan occasionally so
caramel colors evenly, until dark amber, 3-5 minutes. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Remove from heat and add butter, swirling pan
until butter is melted. Pour over fruit and toss. <i>My caramel didn’t harden at this point, but if yours does don’t worry. It’ll melt again in
the oven. </i></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTY2qp7OvZFEysrHYC34cneadLHyKduLvn8xkkXcMskd7qn9mvTCWSW6NaVCIBc-x9JCnjMzA-xzJ5v73FPYDkqM4rjrFagPbgPfs1If3VgV9PhPglQe6CJeRumETEAfTagiDjUa-PG0/s1600/DSCF0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTY2qp7OvZFEysrHYC34cneadLHyKduLvn8xkkXcMskd7qn9mvTCWSW6NaVCIBc-x9JCnjMzA-xzJ5v73FPYDkqM4rjrFagPbgPfs1If3VgV9PhPglQe6CJeRumETEAfTagiDjUa-PG0/s320/DSCF0869.JPG" width="320" /></a></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ucGo5R1iHVeWPY6IlaXO6_MVKOMcEBhwmNBwuHzFTEjd78ydhQKrlLXvJamMEjTl9GKa5Qte80HFsoKQZJfN7Nes2BhgmOVOtY9SO5Vd3Yt0iR9mMIZWB5J6Jf2S5cGYb9vS8ghTujQ/s1600/DSCF0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ucGo5R1iHVeWPY6IlaXO6_MVKOMcEBhwmNBwuHzFTEjd78ydhQKrlLXvJamMEjTl9GKa5Qte80HFsoKQZJfN7Nes2BhgmOVOtY9SO5Vd3Yt0iR9mMIZWB5J6Jf2S5cGYb9vS8ghTujQ/s320/DSCF0874.JPG" width="320" /></a></span></div>
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Roll out 1 piece of dough (keep remaining
piece chilled) into a 13-inch round on a lightly floured surface with a lightly
floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a ½
inch overhang. Chill shell while rolling out remaining dough. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Roll out remaining piece of dough into an
11-inch round on a lightly floured surface with a lightly floured rolling pin. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Transfer filling to pie shell, mounding it.
Cover pie with pastry round. Trim with kitchen shears, leaving a ½ inch
overhang. Press edges together, then crimp decoratively. Brush top all over
with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam
vents in top crust with a paring knife. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw19qooQD16_meamf7ENZP1c_WS-FycUdu35Du9L1BEtUscxMu5hQzIUpI1yiULjFd_Uzd58W2fLf8G1sgIUl9aozJqw3N0kkaomWCY4eJEMSLqUbbkHXcIqgPR_Oprzy9Of4s6SLbEk/s1600/DSCF0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw19qooQD16_meamf7ENZP1c_WS-FycUdu35Du9L1BEtUscxMu5hQzIUpI1yiULjFd_Uzd58W2fLf8G1sgIUl9aozJqw3N0kkaomWCY4eJEMSLqUbbkHXcIqgPR_Oprzy9Of4s6SLbEk/s320/DSCF0881.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGUmOAtOPuIMyUrP2l4Lc-QRmQemc4nb8TEEVLjqDVbU0nqsBZO1Mb4FPkB20DROFc_dsAwvOK6JtC5pyxfWEwlTyy0Gm5zKo4R8qqOG5VIp9hab5XEUebQKbdJBvcQMIZBUklr6yNd4/s1600/DSCF0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGUmOAtOPuIMyUrP2l4Lc-QRmQemc4nb8TEEVLjqDVbU0nqsBZO1Mb4FPkB20DROFc_dsAwvOK6JtC5pyxfWEwlTyy0Gm5zKo4R8qqOG5VIp9hab5XEUebQKbdJBvcQMIZBUklr6yNd4/s320/DSCF0883.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1YPvbr1HovwUlYxq6AuuXGV_ilmuRxzPUmKOUDhp7_b3bxyfqwowtvtUuFFGv0JrI1eFXlIIQO_HOLBzrht3Tu0m0vKv0bpX5e1fcWUAMNLoSTc8ZDLGA1f-WGmJRbRcRZhY5BhHVEI/s1600/DSCF0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1YPvbr1HovwUlYxq6AuuXGV_ilmuRxzPUmKOUDhp7_b3bxyfqwowtvtUuFFGv0JrI1eFXlIIQO_HOLBzrht3Tu0m0vKv0bpX5e1fcWUAMNLoSTc8ZDLGA1f-WGmJRbRcRZhY5BhHVEI/s320/DSCF0884.JPG" width="320" /></a></span></div>
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Bake pie on hot baking sheet 20 minutes. Reduce
oven temperature to 375°F. Continue to bake until crust is golden-brown and
filling is bubbling, about 45-50 minutes more. Cool pie to room temperature, 3
to 4 hours.</span><br />
<span style="font-size: small;">
</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvzHT-PwYhcftjOQE4yL7V-VXysvdNEK6ZtUNmSYnk_GBwq7wLFQIuoeN4NkqzztK0BBYdYxb8OXqb4KqSfdjuU1G6MJv2LkvVRD-Y34O2yzQYMSJ62kcLhBkuWeFQfGC-5cGvftw4x0/s1600/DSCF0892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvzHT-PwYhcftjOQE4yL7V-VXysvdNEK6ZtUNmSYnk_GBwq7wLFQIuoeN4NkqzztK0BBYdYxb8OXqb4KqSfdjuU1G6MJv2LkvVRD-Y34O2yzQYMSJ62kcLhBkuWeFQfGC-5cGvftw4x0/s320/DSCF0892.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2iL7X2ub5_T__AchG5ulivjEsyJpOaWTpZTZXJwLu90aRZoOi3l0nrohbqzgi85830CXah0Lup3f_Al9Z_yv41VysliNq6N-uWe0ZEaP4VpgkXAhv1IsA06WpfpYF4O9mxaxakxGfGc/s1600/DSCF0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2iL7X2ub5_T__AchG5ulivjEsyJpOaWTpZTZXJwLu90aRZoOi3l0nrohbqzgi85830CXah0Lup3f_Al9Z_yv41VysliNq6N-uWe0ZEaP4VpgkXAhv1IsA06WpfpYF4O9mxaxakxGfGc/s320/DSCF0897.JPG" width="320" /></a></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">I had a slice for breakfast with my coffee. Obviously you can top it with a scoop of ice cream, but I prefer it plain so all you can taste are the peaches! Enjoy! </span></div>
Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-83096708459051094192012-06-01T13:47:00.000-04:002013-11-26T11:04:13.047-05:0010 pounds too many: The story of vegan Strawberry CakeStraaaaawberries! Come spring they are plentiful, pretty, and pretty delicious, but this year springtime's little red jewels were the bane of my kitchen. I can't hold it against them, though, it was all my fault!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwodEOYPlgWYlNV4MWEcDpe9_a9m1qi-oKEswo9WoIfrZMjQe1krWea-cPErakmbJOXlcpGgEbH7MFr_NXqUOUQz1FHukoT1DegoDoxEKMkWu1iYDTRWI6VwNX5fGCBFQ8T1eJsIv9xkY/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwodEOYPlgWYlNV4MWEcDpe9_a9m1qi-oKEswo9WoIfrZMjQe1krWea-cPErakmbJOXlcpGgEbH7MFr_NXqUOUQz1FHukoT1DegoDoxEKMkWu1iYDTRWI6VwNX5fGCBFQ8T1eJsIv9xkY/s320/photo+4.JPG" width="240" /></a>Last Saturday a friend and I trucked all the way out to western Howard County, MD to pick our own strawberries. And pick we did. 15.freakin'.pounds. How did you let this get so out of hand, you may ask. You see, dear reader, the problem is that picking strawberries is fun! I get kind of obsessed with finding all the ripe ones, refusing to leave one edible berry for the bugs. And of course there's the time-honored fruit picking tradition: one for the box, one for my mouth, one for the box, one for my mouth, two for my mouth, one for the...<br />
<br />
You get the idea.<br />
<br />
<br />
So I returned home, unable to convince my dear friend to take more than a mere 5 pounds of fruit, with 10 pounds of sweet, juicy, straight outta the straw strawberries. I was okay with it at first -- I planned on making freezer jam and surely that would require a lot of fruit! Wrong. Then I thought, ohh chocolate covered strawberries! Delicious! 4 dozen! My coworkers loved me! Still, I was left with a cascading mountain of berries in my fridge. I froze some, I ate heaps of them on rice krispies cereal for dessert, I packed myself a container of berries several times for lunch. And yet. Last night when I opened the fridge, there they were, staring at me with accusing little seeds, "You're not going to let us go to waste, are you? You don't have much longer!!"<br />
<br />
Ominous little things. But they were right, there was a little over a pound left, and I just couldn't let them go to waste. So I took the suggestion of a friend at work. I turned, in my desperation, to Martha Stewart.<br />
<br />
<br />Don't get me wrong, I don't have anything against Martha. Apparently she's a firecracker. And she named one of her dogs Genghis Khan. I love a good dog name. But her baked goods are not of the vegan variety, and at 8:15 at night, I just didn't feel like thinking. Just show me an already vegan strawberry cake recipe, internet, would you please? But all I found were strawberry box cake (BOX CAKE?!) recipes, or pureed strawberry bundt cakes. I wanted the last of my little berries to shine, unadulterated, decorating the cake with their jewel-y redness. And so, Martha. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16U8CSlE4VU9HTGdIa8_EgWt1On5ecuETkyecmAU7GI6iF_XIEregiawt3PxJGLLKeNWvMfC5qK-gcDH_wy8J9rSInCOLlCECfGzwxFSuqyJpUphFwy8CXU88K1C_HziQmlENslNOEME/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16U8CSlE4VU9HTGdIa8_EgWt1On5ecuETkyecmAU7GI6iF_XIEregiawt3PxJGLLKeNWvMfC5qK-gcDH_wy8J9rSInCOLlCECfGzwxFSuqyJpUphFwy8CXU88K1C_HziQmlENslNOEME/s200/photo+5.JPG" width="150" /></a><br />
The conversion was easier than I thought. Sub almond milk for the milk, and 1/4 c. of So Delicious Greek Style yogurt for the egg (I have a couple cups in my fridge and have decided that as plain yogurt, I'm not a fan, so I was happy to find a way to use it!). I also reduced the amount of sugar a bit, because these strawberries are super sweet, and I wanted their naturally sweet strawberry flavor to shine through. So, without further ado, I give you:<br />
<br />
Strawberry Cake!<br />
<span style="font-size: x-small;">adapted from Martha Stewart </span><br />
<br />
<span style="font-size: small;">Ingredients:</span><br />
<div class="MsoNormalCxSpFirst" style="margin-left: 0.25in;">
<br /></div>
6
tablespoons Earth Balance, softened<br />
1
½ c. all-purpose flour<br />
1
½ teaspoons baking powder<br />
½
teaspoon salt<br />
¾
c. cane sugar<br />
1 tablespoon turbanado sugar (I just happened to have some, but regular or brown sugar will do I'm sure)<br />
¼
c. plain (or vanilla) non-dairy Greek Style yogurt<br />
½
c. almond milk<br />
1
teaspoon pure vanilla extract<br />
1
pound strawberries, halved
<br />
<br />
<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Preheat oven to 350 degrees, and get our your
10-inch pie plate (mine's glass). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Put Earth Balance and ¾
c. cane sugar in a bowl and mix on medium-high
speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix
in non-dairy yogurt, almond milk, and vanilla.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKNaH4qPh5wQo8enGHZDA_kIvv3JfjrCt67pgn00WI9njyhgSmSyCqHoL9IDA8E9JMBcjnQ3hqlHe0h3TZBrqc4SC0jW9vuqlic-BLs9zlneeFStBciu-zoMuNKUa_ar_EEwjkndxcOU/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKNaH4qPh5wQo8enGHZDA_kIvv3JfjrCt67pgn00WI9njyhgSmSyCqHoL9IDA8E9JMBcjnQ3hqlHe0h3TZBrqc4SC0jW9vuqlic-BLs9zlneeFStBciu-zoMuNKUa_ar_EEwjkndxcOU/s200/photo+2.JPG" width="150" /></a>Reduce speed to low and gradually mix in
flour mixture. Transfer batter to pie plate. Arrange strawberries on
top of batter, cut sides down and as close together as possible. Sprinkle the 2 tablespoons sugar over berries.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ZOrpHK-acvKL0SG1C6Hr8_TKu7g6aNrPZBcCJzhpoVLXWRXv5epLr9RtxK4BIukaH6jjFy1ZK_78_0qd3JaG8ZRdd6wBI1zJT9wHhzHD87CMuLdZmvSGgdnMAyI3XCiCpuxCTMJDZg/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ZOrpHK-acvKL0SG1C6Hr8_TKu7g6aNrPZBcCJzhpoVLXWRXv5epLr9RtxK4BIukaH6jjFy1ZK_78_0qd3JaG8ZRdd6wBI1zJT9wHhzHD87CMuLdZmvSGgdnMAyI3XCiCpuxCTMJDZg/s200/photo+1.JPG" width="150" /></a>Bake cake 10 minutes at 350, then reduce oven
temperature to 325 degrees. Bake until cake is golden brown and firm to the touch,
about 1 hour. Let cool in pie plate on a wire rack. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I let this cool overnight, and had a slice with my coffee for breakfast the next morning. It was absolutely delicious! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PS - After I layered as many berries that would fit on top of the batter, I <i>still</i> had a ½ cup of hulled strawberries left. I literally scooped them up in my hand, and shoveled them into my mouth. Take <i>that</i> strawberries, I win!</div>
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCS1XXBi57mIX70gVNQXTJBoq8pf1-k4KzqDtVdfW1FLNb345MmkI8VP-xIwb58hzfIvBWfYLBxGQpdShDmr5iymcTDY3s07N0ouXJOv52kBDdXH2iFgcsE3mn66oy8c15nHZR5Luob8/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<br />Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com1tag:blogger.com,1999:blog-6783328201697833930.post-9902208111982266492012-05-19T20:40:00.001-04:002012-06-27T13:05:21.058-04:00Tropical Cookie Puffs, or Biscuity Lime Cookies, orLimey Coconut White Chocolate Clouds, or maybe...I'm having trouble naming these cookies, and let me tell you why. <br>
<br>
Here are a couple pictures of coconut-lime-whitechocolate-macadamia nut cookies that I made for a friend back in January. This was my first attempt at an artsy food porn kind of picture, and I was (and still am!) pretty pleased with how it came out.<br>
<br>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0cjRuHHucr6bvCwihO-bflj7yizDlyIAEfaav7BUKPsvMUGlqBw8S4sGgxSAgVmriLVcdnBgThuPp1dxncJpmk7wLppBpDBjGHBa38AnW1nFTVn3VLSAvKLTjY3Y2B_f7XKjrKv7R1c/s1600/IMG_0744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0cjRuHHucr6bvCwihO-bflj7yizDlyIAEfaav7BUKPsvMUGlqBw8S4sGgxSAgVmriLVcdnBgThuPp1dxncJpmk7wLppBpDBjGHBa38AnW1nFTVn3VLSAvKLTjY3Y2B_f7XKjrKv7R1c/s320/IMG_0744.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oooh!</td></tr>
</tbody></table>
<br>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdzi_FlDCZt3tX9PGxmReV3gbrLKq_Qn-H8BHm9SPGu3yx13YC8iBPqJxYbjh4gjek7VGOoA3NnUYvtfEiqBowliXVcnfwWFetdMBpnU-Ny8WdjllI6fP_F889j5nwhOjmoWPkeMIWzw/s1600/IMG_0745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdzi_FlDCZt3tX9PGxmReV3gbrLKq_Qn-H8BHm9SPGu3yx13YC8iBPqJxYbjh4gjek7VGOoA3NnUYvtfEiqBowliXVcnfwWFetdMBpnU-Ny8WdjllI6fP_F889j5nwhOjmoWPkeMIWzw/s320/IMG_0745.JPG" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ahhhh!</td></tr>
</tbody></table>
<br>
The cookie though...meh. It was good, but it was more white chocolatey and nutty than coconut and limey. Which is fine, but not what I had intended. I had been planning on trying to improve that recipe but I sort of lost interest in it as winter progressed and then I lost the recipe (ha!) so when it came time to try again I was really on my own.<br>
<br>
<br>
<a href="http://battermatters.blogspot.com/2012/05/tropical-cookie-puffs-or-biscuity-lime.html#more">Read more »</a>Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-90054351646156709112012-05-15T10:24:00.002-04:002013-11-26T11:05:27.412-05:00Strawberry Rhubarb PiePie.Is.Amazing. Seriously, I can say no to a piece of cake, but I will never, <i>ever</i>, pass up a piece of pie. Pie inspires people to break into song (yes, I'm counting the "my oh my, i love pie!" ditty as a song), or shout things like, "I am going to make <i>sweet love</i> to that pie!"<br />
<br />
It's powerful stuff.<br />
<br />
The <a href="http://www.promotionandarts.com/index.cfm?page=events&id=3" target="_blank">Farmers' Market and Bazaar in Baltimore</a> is positively teeming with delicious produce right now, and shows no sign of slowing down. I was particularly excited to see a few vendors with rhubarb right along side fresh strawberries two weeks ago. In the past it seems like the window of time that both rhubarb and strawberries were in season and available simultaneously and in relatively close proximity to my kitchen was really short. But this year the fates aligned, and (my oh my!) I have pie!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1uEJ1g4fQfwki_TpjotOE3zTiN8KajfoUDOQzrmQUDCwgjDtiLRMA0zkiu_x8E9mV-5JD9xkM-I8zzx6AGEO-5VRQh8SBradmA0lQlxZ2D4vjctD2ycpcg3WJpGPnuU_x5sVwoxDhcc/s1600/IMG_0870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1uEJ1g4fQfwki_TpjotOE3zTiN8KajfoUDOQzrmQUDCwgjDtiLRMA0zkiu_x8E9mV-5JD9xkM-I8zzx6AGEO-5VRQh8SBradmA0lQlxZ2D4vjctD2ycpcg3WJpGPnuU_x5sVwoxDhcc/s320/IMG_0870.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh farmers' market strawberries,<br />
with asparagus in the back!</td></tr>
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This recipe is adapted slightly from something I found years and years ago on care2.com. It's a pretty simple recipe, using only honey as a sweetener, and therein lies its beauty -- each bite delivers unto your tongue the piquant tartness of fresh rhubarb and the juicy red sweetness of fresh, ripe strawberries, peppered throughout with the pleasant sweet, spiciness of cinnamon and cardamom. (See, pie can make you wax poetical, too.)<br />
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<span style="font-size: x-small;"> </span><br />
Strawberry Rhubarb Pie<span style="font-size: x-small;"><br />Strict vegans take note: you can easily sub maple syrup for the honey to make a sweet vegan treat!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxHVyT31kvwu4aG8WxMWZV-KFakQCrAMDNyxjW2d8GFz_KPeeguOalBiMwhSI1r6ns9LRqjWkjajJweyiUnjaw0q4fKnHKdzWNsSbvX4haHWNyydCb6TsoACss9QHQQjK3I4njrulzIE/s1600/IMG_0873.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxHVyT31kvwu4aG8WxMWZV-KFakQCrAMDNyxjW2d8GFz_KPeeguOalBiMwhSI1r6ns9LRqjWkjajJweyiUnjaw0q4fKnHKdzWNsSbvX4haHWNyydCb6TsoACss9QHQQjK3I4njrulzIE/s200/IMG_0873.jpg" width="160" /></a>Ingredients: <br />
1 10 in. double pie crust (I used the Wholly Wholesome pie crust from my freezer) <br />
4 c. fresh rhubarb, sliced about ¾ in. thick<br />
2½ -3 c. fresh strawberries, thickly sliced<br />
1 c. honey (or maple syrup)<br />
5 TBSP. arrowroot (or cornstarch)<br />
2 TBSP. white flour <br />
a generous dash of cinnamon<br />
a generous dash of cardamom<br />
<br />
<br />
If you're using frozen pie crust, take it out to thaw before you begin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhRso-cvylLFxv89UzjN6-xJ3dbpYJ1zVF8jth9bU-c5WEk2PPF_hUEIyZwmcIgQAsMsQkpl65WcxFGG9kK7yqbBaoOFbcgI3wK34-XuP8KFZfm-EdgAOe4AWgabTZT1hQKmnLBzBUwc/s1600/IMG_0878.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhRso-cvylLFxv89UzjN6-xJ3dbpYJ1zVF8jth9bU-c5WEk2PPF_hUEIyZwmcIgQAsMsQkpl65WcxFGG9kK7yqbBaoOFbcgI3wK34-XuP8KFZfm-EdgAOe4AWgabTZT1hQKmnLBzBUwc/s200/IMG_0878.JPG" width="150" /></a>Once you've sliced your rhubarb, set it in a mesh colander with a bowl or saucepan underneath. Pour the honey or maple syrup over the rhubarb, letting the excess drain into the pan or bowl below. Let sit for 1 hour.<br />
<br />
Preheat oven to 350 degrees. Mix half of the honey run-off with the arrowroot or cornstarch, and whisk continually over medium heat. (Warning!: when this thickens, it happens really quickly, so don't stop whisking or else you'll get a congealed mess!) Once honey mixture has thickened, add the other half of the honey run-off, whisk to combine, and remove from heat. <br />
<br />
Combine rhubarb, strawberries, flour, cinnamon, cardamom, and honey mixture in a bowl. Gently mix to coat with the spices and sauce. Turn the pie filling into pie crust and place top crust on top. Seal the edges with a fork, and be sure to slash the top so that steam can escape. Bake one hour, until crust is lightly golden.<br />
<br />
After your pie is cool enough to handle, it should probably be refrigerated so that the filling can set completely. (But I couldn't wait that long.)<br />
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***</div>
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Epilogue<br />
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Pie crust is tricky. The butter, water, and rolling surfaces need to be cold enough to avoid melting the butter. Space, deft hands, and patience are required and apparently I'm lacking in one of those things. I have friends who make fantastic pie crust from scratch. Buttery and flaky -- amazing. And even though they've generously shared those recipes with me, my crusts are still a work in progress. So while I perfect the art of homemade pie crusts, frozen ones are great substitutes in a pinch. <br />
<br />
One of the two pie crusts was cracked pretty badly when I took it out of the freezer, but unfortunately no amount of water and gentle re-rolling would put it back together. My top crust looked like Franken-pie:<br />
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I guess I'm sharing this because its okay if your crust isn't perfectly smooth or latticed evenly all the time (I repeat that to myself a lot). What <i>is</i> important is the fact that there is PIE. Pie with an amazingly delicious filling. Pie that is buttery, sweet, tart, local, and seasonal -- disfigured as it may look.<br />
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I think I'll go have another piece...Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-5017153455063138562011-05-03T14:41:00.001-04:002013-11-26T11:04:49.938-05:00Thyme to Experiment: Royal Bundt CakeYou may or may not have heard of a little wedding ceremony that took place last Friday, April 29th? A handsome prince married a beautiful commoner? Lots of fancy hats? And while I'm something of an anglophile, I wasn't about to give up a couple extra hours of sleep to watch the royal wedding. Luckily my place of employment was happy to indulge me, and at a more reasonable hour.<br />
<br />
So the more pressing matter became, what to bake? I wanted something light, springy, and fit for a royal wedding. I also had 3 big lemons I wanted to use up, and so I settled on some sort of lemon cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWC_jrbC2qw9PeL8tUVNtzYYgpCLINMEVgdLahS9E5S9GAKl4kCTWOBweK8S5idOIsAppA_tg4ByM-K7QQX8_cYRnNtyzvkxUkQH9FhwKOPAt-vXkY1KLbkLyhaexyt4WyyYYwDY9MLZw/s1600/lemons%2526thyme.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWC_jrbC2qw9PeL8tUVNtzYYgpCLINMEVgdLahS9E5S9GAKl4kCTWOBweK8S5idOIsAppA_tg4ByM-K7QQX8_cYRnNtyzvkxUkQH9FhwKOPAt-vXkY1KLbkLyhaexyt4WyyYYwDY9MLZw/s320/lemons%2526thyme.jpg" width="320" /></a></div>
One of the herbs growing voraciously in my container garden is thyme, and after checking with the internet to make sure my lemon/thyme paring wasn't totally ridiculous, I decided it was perfectly British (don't ask me why). With those things set the <i>next</i> thing to figure out was where to put the thyme, in the cake, in the glaze or in both?! (You can see, I spend a lot of time thinking about things before even getting into the kitchen!) When I posed the question to my favorite gentlemen cake tester he told me it was <i>thyme</i> to experiment (adorable) although I spent more time experimenting with lighting and presentation in mini photo-shoots than I did with the actual recipe.<br />
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You see, I love the light, moist texture of the vanilla cake in <i>Vegan Cupcakes Take Over the World, </i>so I usually stick with that as my base making a few substitutions for personal tastes, and experiment with extracts and mix-ins. Things get a little tricky when it comes to total flavor overhauls or my favorite pastime -- baking with alcohol. But this was relatively easy. And so without further ado, I present:<br />
<br />
Lemon Thyme Bundt (fit for the Duke and Duchess of Cambridge)<br />
<br />
For the Cake:<br />
2 c. almond milk<br />
2 tsp. clear vinegar<br />
2/3 c. vegetable oil<br />
1 1/2 c. granulated sugar<br />
3 tsp. vanilla extract<br />
1 1/2 tsp. lemon extract<br />
1-2 tbsp. fresh lemon juice<br />
1 heaping tbsp. fresh thyme leaves, roughly chopped <br />
zest of one lemon<br />
<br />
2 1/2 c. flour<br />
4 tbsp. corn starch<br />
1 1/2 tsp. baking powder<br />
1 tsp. baking soda<br />
3/4 - 1 tsp. salt<br />
<br />
Preheat oven to 350, and butter or spray your bundt pan. Combine the almond milk and the vinegar, and allow to sit about 2-3 minutes so it can curdle. Pour the curdled milk mixture into a big bowl and add all the other wet ingredients, oil through lemon juice. With a whisk or a hand mixer, beat until combined and foamy. <br />
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Add all the dry ingredients to your wet mixture and stir, carefully at first, and then more vigorously until everything is combined and the batter is relatively lump-free (a bunch of little lumps are okay).<br />
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Stir in your thyme and lemon zest, and then pour the batter into your bundt pan. Bake for 35 minutes before checking on your cake. Depending on your oven, you may need another 5-10 minutes. Once you insert a butter knife and it comes out clean, remove from oven and cool on a rack for 10-15 minutes before removing from the pan. While the cake cools, make the glaze.<br />
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For the Glaze:<br />
1 c. confectioners sugar<br />
fresh lemon juice from 2 lemons (about 1/4 c.)<br />
zest of 2 lemons<br />
2 tsp. chopped fresh thyme<br />
1 tsp. earth balance butter <br />
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Whisk all the ingredients except for the earth balance together. Once everything is blended, add the butter and pop the whole bowl into the microwave for 30 seconds, so that the butter gets melty. This will help the glaze solidify a bit once it cools. Let the glaze get to room temperature before spooning over your cake.<br />
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Put on your Sunday hat, fancy fascinator or ascot and pour yourself a cup of tea before slicing. Enjoy!Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com0tag:blogger.com,1999:blog-6783328201697833930.post-15184883056946825502011-03-23T22:29:00.002-04:002012-05-09T16:34:35.218-04:00Brave new blogI love to make things in the kitchen. When I'm not in the kitchen, I'm thinking about baking, cooking, researching recipes, learning kitchen science, and planning dinner parties in my head (don't tell my boss). And now I have a blog. Let's jump right in, shall we? <br />
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I started off baking cupcakes because they're awesome: regular cupcakes are the perfect individual serving, mini-cupcakes are calorie-less (its true!), all cupcakes are cute. But creating cupcakes that elicit an ego-boosting reaction are a lot of work. And since I'm currently a full-time pencil pusher, sometimes the last thing I want to do once I get home is wait for a batch of cupcakes to cool completely before playing around with icings and finishing decorations. And then there's the cleanup. That's the stuff that weekends (or much shorter commutes) are made of.<br />
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So recently I've (re)discovered bundt cakes. They're quick, (usually one bowl and you're done) and fulfill a sweet craving with just as well as a cupcake. But they're not always easy. As with any cake, you want the end result to be moist and flavorful. I've got that last part down, but what I can't yet seem to get perfectly is the moistness. Last week I baked a dark chocolate bundt cake with chocolate chips and rum-soaked cherries. The resulting cake was delicious! And so moist that the cake fell apart once removed from the pan. (That didn't mean it wasn't completely devoured in a few short days). Yesterday I attempted a replication that would make it out of the bundt pan in one piece and retain it's moistness and delicate crumb. FAIL! For various reasons (probably relating the type of pan I used...matters for another post) the top and bottom of my bundt were kind of tough and chewy, while the center was as rich and moist as it should be.<br />
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I could have thrown it out, choked it down, or pawned it off on my roommates or colleagues. But I wanted to fix it! And so, I glazed. I whipped up a quick chocolate glaze with what I found laying around in my baking cupboard, drizzled it on top of the cake and let it pool at the bottom. That was 3 hours ago, and now my once tough cake top has become soft, sticky and oh-so moist! I decided not to post a photo, as it's an ugly piece of cake (weeknight, remember). But now it's something I'm proud to serve, rather than pawn off!<br />
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<br />
<b>Empty cupboard chocolate glaze:</b><br />
<i>I scavenged my cupboard for this glaze once I got home from work, and I didn't find much. I also didn't measure everything out (I'm a big proponent of the "little of this, little of that" style of cooking), so I'm guessing after the fact!</i><br />
<br />
1.3 oz dark chocolate<br />
1-1.5 TBSP Earth Balance shortening (I didn't have butter; if you do, use it!)<br />
2 or 3 TBSP confectioners sugar<br />
2ish TBSP soymilk<br />
<br />
Over medium-low heat, melt the chocolate and shortening, whisking constantly once melted. Add a tablespoon of the soymilk, (keep whisking!) and take off heat. Add confectioners sugar, the remaining soymilk and whisk to combine. Put back on the stove, on low heat, and whisk until everything is combined and very few small clumps, if any. Turn off stove and let the glaze cool for 5-10 minutes before drizzling onto the cake! FYI, this is also delicious drizzled over strawberries.Adriennehttp://www.blogger.com/profile/14601037265631312364noreply@blogger.com1