tag:blogger.com,1999:blog-4200085117922981602024-03-13T11:18:40.920-05:00Angie's Sweet Natured TreatsSharing my obsession with baking, one treat at a time.Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-420008511792298160.post-31354689712798755812012-04-18T23:00:00.002-05:002012-04-19T01:12:14.018-05:00It's A Keeper Thursday: Recipe and Project LinkyThis week I'm delighted to be co-hosting It's a Keeper Thursday with Christina from <a href="http://www.everydaytastes.com/">It's a Keeper</a>! Check out Christina's blog, which is a great resource for product and cookbook reviews, as well as many tasty recipes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.everydaytastes.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="It's a Keeper" height="125px" src="http://www.everydaytastes.com/wp-content/uploads/2011/01/IAK-Thursdays-Button.jpg" width="125px" /></a></div><br />
Thank you to Christina for hosting this event that allows bloggers to share their favorite recipes and creative craft projects. We can't wait to see what you have to offer this week!<br />
Here are a few guidelines:<br />
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</ul><ul><li><strong>Be sure to check out some of the awesome posts that others have linked up</strong>! <strong>Let them know that It’s a Keeper and/or Sweet Natured Treats sent you</strong>! </li>
</ul><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=131157" type="text/javascript"></script>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com3tag:blogger.com,1999:blog-420008511792298160.post-40269084422716430912012-04-18T20:25:00.000-05:002012-04-18T20:32:09.766-05:00Health(ier) Buffalo Chicken SandwichWell, hello there! Long time, no blog. Sorry about that. I hate to make excuses, but life's gotten a little busy as of late. I'll try to do better, I promise.<br />
<br />
As you've probably noticed, I like to bake. A lot. Unfortunately, I haven't been able to convince David that we can, in fact, subsist on cheesecake and cookies (but wouldn't that be awesome). Since we do have to actually eat real food sometimes, I am forced to cook. Yes, forced. You see, I love to bake, but cooking always seems like a chore. Weird, right? Anyway, I decided that I would start sharing some of the savory things that come out of my kitchen, alongside the barrage of sweets that you're accustomed to. I can't promise anything too earth shattering, since I am a far more creative baker than I am cook, but here goes.<br />
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If you live in the south, chances are you have at least heard of and probably eaten at Zaxby's. For those not in the know, Zaxby's is a regional fast food joint that specializes in chicken fingers. While I fancy myself a foodie, I must admit that the Kickin' Chicken Sandwich from Zaxby's is one of my weaknesses. It consists of three chicken fingers (deep fried, of course), hot wing sauce, ranch dressing (full-fat, naturally), all piled on top of thick-cut slices of buttery Texas toast. Sounds pretty tasty, right? Unfortunately, this little gastronomic delight is not exactly figure friendly, weighing in at around 700 calories and 40 grams of fat.<br />
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So, what's a girl to do? Recipe makeover, of course. My version of the sandwich includes chicken tenders that are breaded in panko breadcrumbs and then baked, not fried. Instead of ranch dressing, I made a reduced-fat blue cheese dressing with a Greek yogurt base. I then grilled up a couple of lightly-buttered slices of thin sliced Italian bread. To top it off, I used my favorite wing sauce, Frank's Buffalo Wing Sauce. The verdict? David and I both thought these were better than Zaxby's for a couple of reasons: they were far less greasy, and we both preferred the blue cheese dressing that I made to the ranch that Zaxby's serves. Plus, mine weighs in at around 375 calories and 12 grams of fat, which is much more figure friendly than the original.<br />
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<span style="color: #660000; font-size: 18pt;">Health(ier) Buffalo Chicken Sandwich</span><br />
serves 4<br />
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<strong>Baked Buffalo Chicken Tenders</strong><br />
adapted from: <a href="http://www.food.com/recipe/baked-buffalo-style-chicken-tenders-347136" target="_blank"><span style="color: purple;">Food.com</span></a><br />
<br />
1 pound boneless, skinless chicken tenders, cut into 1/2" strips<br />
2 tablespoons flour<br />
1 teaspoon garlic powder<br />
1 teaspoon paprika<br />
1/2 teaspoon onion powder<br />
1/4 teaspoon salt<br />
1/8 teaspoon ground cayenne pepper<br />
1 egg, lightly beaten<br />
1 1/2 cups panko breadcrumbs<br />
cooking spray<br />
1/2 cup Frank's Buffalo Wing Sauce (or wing sauce of your choice)<br />
<br />
1. Pre-heat the oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray.<br />
2. Combine flour, spices, and salt together in a shallow dish. Place egg in a separate shallow dish. Place panko in a third shallow dish.<br />
3. One at a time, dredge chicken pieces through the flour, then dip in egg, and finally dredge in panko. Place strips on the prepared baking sheet. <br />
4. Lightly spray the tops of chicken tenders with cooking spray. Bake in the pre-heated oven for approximately 15 minutes, turning once half-way through cooking.<br />
5. Toss cooked chicken with wing sauce to evenly coat.<br />
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<strong>Reduced-Fat Blue Cheese Dressing</strong><br />
adapted from: <a href="http://cleananddelicious.com/2009/01/27/rich_and_creamy_blue_cheese_dr/" target="_blank"><span style="color: purple;">Clean and Delicious</span></a><br />
<br />
1/3 cup non-fat Greek yogurt<br />
1 tablespoon light mayonnaise<br />
2 teaspoons red wine vinegar<br />
1/2 teaspoon Worcestershire<br />
1/8 teaspoon garlic powder<br />
2 tablespoons crumbled blue cheese<br />
salt and pepper to taste<br />
<br />
Whisk together first five ingredients until smooth. Fold in blue cheese. Season with salt and pepper.<br />
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<strong>"Skinny" Texas Toast</strong><br />
8 slices thin sliced Italian bread (I used this <a href="http://arnold.bimbobakeriesusa.com/Our-Products/Breads/Specialty/Premium-Italian.aspx" target="_blank"><span style="color: purple;">one</span></a>)<br />
2 tablespoons light spreadable butter<br />
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1. Heat a large skillet or griddle to medium high. Butter one side of each piece of bread and grill until golden brown.</div>
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2. Assemble sandwiches with three to four chicken tenders, approximately two tablespoons of blue cheese dressing, and two slices of Texas toast. <br />
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<span style="font-size: x-small;">Linked to: <a href="http://www.alittlenosh.net/2012/04/tastetastic-thursday-419.html" target="_blank">Tastetastic Thursday</a></span></div>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com1tag:blogger.com,1999:blog-420008511792298160.post-45003775722108878102012-03-28T07:42:00.000-05:002012-03-28T07:42:48.444-05:00Cupcake Palooza: Tropical Carrot Cupcakes with White Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-j7hhxMtrj3Q/T3JhUinDjTI/AAAAAAAAAM0/Y4j76D4CdmI/s1600/Tropical+Carrot+Cupcakes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="213px" src="http://4.bp.blogspot.com/-j7hhxMtrj3Q/T3JhUinDjTI/AAAAAAAAAM0/Y4j76D4CdmI/s320/Tropical+Carrot+Cupcakes+4.jpg" width="320px" /></a></div>
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A couple of weeks ago, my friend Angela from <a href="http://spinachtiger.com/" target="_blank">Spinach Tiger</a> asked if I would be interested in participating in <a href="http://www.nashvillescene.com/bites/archives/2012/03/08/calling-home-bakers-cupcake-palooza-returns" target="_blank">Cupcake Palooza</a>. At the time I had never heard of the event, but since it obviously involved cupcakes, I was intrigued. Who doesn't love cupcakes, right? The event invited professional cupcakers, as well as home bakers, to donate ten to twenty dozen cupcakes. Guests could purchase a $15 ticket, which entitled them to ten cupcakes of their choosing. A little more investigation revealed that the event would benefit <a href="http://www.childrenshospital.vanderbilt.org/booksfrombirth" target="_blank">Books from Birth of Middle Tennessee</a>, an organization that is focused on increasing literacy and school readiness, which is an important and worthwhile cause.<br />
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Angela, Grishma from <a href="http://zaikazabardast.com/" target="_blank">Zaika Zabardast</a>, and I decided to share a table to lighten our individual baking loads. We each wanted to make different flavored cupcakes, but we wanted to stick to a theme. Since it's springtime and Easter is just around the corner, that seemed like an appropriate jumping off point. Angela made <a href="http://spinachtiger.com/2012/03/27/coconut-cream-cheese-frosting-helps-win-second-place-at-cupcake-palooza/" target="_blank">Coconut Cupcakes with Coconut Cream Cheese Frosting</a>. Grishma brought Pina Colada Cupcakes filled with pineapple curd. I shared Tropical Carrot Cupcakes with White Chocolate Cream Cheese Frosting.<br />
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As I mentioned in my <a href="http://sweetnaturedtreats.blogspot.com/2012/01/blue-ribbon-peppermint-patty-brownies.html" target="_blank">"Blue Ribbon" Peppermint Patty Brownie</a> post, I won several ribbons at the Tennessee State Fair last year. One of them was in the "Vegetable Cake" category for my Tropical Carrot Cake with White Cream Cheese Frosting. Prior to Cupcake Palooza I had only ever made this recipe as a layer-cake, never cupcakes. I was a little concerned that the recipe may not translate as well in cupcake form, but fortunately they turned out great! As an additional challenge, I made a small batch of eggless cupcakes to share with Grishma and her husband, as they are lacto-vegetarians. For my first foray into eggless cake baking, I would say they were a smashing success. In fact, I could barely tell a difference between the two.<br />
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<span style="color: #660000; font-size: large;">Tropical Carrot Cupcakes</span><br />
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<strong>Original Version</strong><br />
adapted from: <a href="http://www.kingarthurflour.com/recipes/king-arthurs-carrot-cake-recipe">King Arthur Flour</a> and inspired by: <a href="http://annies-eats.com/2010/03/31/tropical-carrot-cake/" target="_blank">Annie's Eats</a><br />
Yield - approximately 70 mini cupcakes, 22-24 standard cupcakes, or one 2 layer 9-inch cake<br />
<br />
1 1/2 cups vegetable oil<br />
14 ounces (2 cups) sugar<br />
4 large eggs<br />
1 tablespoon vanilla extract<br />
8 1/2 ounces (2 cups) all-purpose flour<br />
2 teaspoons baking soda<br />
1 tablespoon cinnamon<br />
1/2 teaspoon ginger<br />
1/4 teaspoon clove<br />
1/4 teaspoon nutmeg<br />
1 teaspoon salt<br />
2 cups finely grated carrots<br />
1 cup flaked coconut<br />
1 cup pineapple tidbits<br />
3 tablespoons crystallized ginger, diced<br />
1 cup chopped macadamia nuts<br />
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1. Pre-heat oven to 350 degrees. Line muffin tin with cupcake liners.<br />
2. Beat oil, sugar, eggs, and vanilla extract together in a large bowl. In a separate bowl, whisk together flour, baking soda, spices and salt.<br />
3. With mixer on low, gradually add dry ingredients to wet ingredients until just incorporated. Stir in carrots, coconut, pineapple, and ginger.<br />
4. Fill liner 2/3 full with batter. Bake for 15-20 minutes for mini cupcakes (longer for regular cupcakes), or until they test done using a toothpick.<br />
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<strong>Eggless Version</strong><br />
adapted from <a href="http://renus-kitchen.blogspot.com/2009/11/eggless-carrot-cake-and-award.html" target="_blank">Renu's Kitchen</a><br />
Yield - approximately 36 mini cupcakes<br />
<br />
1/2 cup vegetable oil<br />
1/2 cup Greek yogurt<br />
1 cup brown sugar<br />
1 teaspoon vanilla extract<br />
4 1/4 ounces (1 cup) all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons cinnamon<br />
1/4 teaspoon ginger<br />
1/8 teaspoon clove<br />
1/8 teaspoon nutmeg<br />
1/4 teaspoon salt<br />
1 cup finely grated carrot<br />
1/2 cup flaked coconut<br />
1/2 cup pineapple tidbits<br />
1 1/2 tablespoons crystallized ginger, diced<br />
1/2 cup chopped macadamia nuts<br />
<br />
1. Pre-heat oven to 350 degrees. Line muffin tin with cupcake liners.<br />
2. Beat oil, yogurt, sugar, and vanilla extract together in a large bowl. In a separate bowl, whisk together flour, baking soda, spices and salt.<br />
3. With mixer on low, gradually add dry ingredients to wet ingredients until just incorporated. Stir in carrots, coconut, pineapple, and ginger.<br />
4. Fill liner 2/3 full with batter. Bake for 15-20 minutes for mini cupcakes (longer for regular cupcakes), or until they test done using a toothpick.<br />
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<strong>White Chocolate Cream Cheese Frosting</strong><br />
<br />
4 ounces white chocolate<br />
2 tablespoons heavy cream<br />
8 ounces cream cheese, softened<br />
8 tablespoons unsalted butter, softened<br />
4 cups powdered sugar<br />
<br />
1. Melt white chocolate together with heavy cream in either a double boiler or in the microwave in 15 second increments. Set aside to cool.<br />
2. Beat together cream cheese and butter until thoroughly combined. Beat in melted white chocolate. Add powdered sugar in batches, beating with each addition. If a stiffer frosting is desired, add additional powdered sugar.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://eatathomecooks.com/2012/03/ingredient-spotlight-cream-cheese-2012-and-giveaway.html">Ingredient Spotlight</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/03/mrs-foxs-sweet-party-17.html" target="_blank">Mrs. Fox's Sweet Party</a>, <a href="http://foodssrilanka.blogspot.com/2012/03/midweek-fiesta-21-exam.html" target="_blank">Midweek Fiesta</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com8tag:blogger.com,1999:blog-420008511792298160.post-72943186577105634072012-03-13T09:49:00.003-05:002012-03-28T07:25:10.376-05:00Samoas Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--PqDxbewvIs/T19bGGTblMI/AAAAAAAAAMM/99JZEhNOebI/s1600/Samoas+Cheesecake+Bites+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://3.bp.blogspot.com/--PqDxbewvIs/T19bGGTblMI/AAAAAAAAAMM/99JZEhNOebI/s400/Samoas+Cheesecake+Bites+2.jpg" width="400px" /></a></div>
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People tend to have very strong opinions about which Girl Scout cookie variety is the best. I've heard that Thin Mints are the best selling variety year after year. I can certainly see why. It's chocolate. It's peppermint. It's delicious. It's very refreshing. <i>Kudos to those that get the Seinfeld Junior Mint reference; those that don't, well thanks for making me feel old.</i> Anyway, Thin Mints are definitely one of my favorites, but they don't hold the top spot on my list. No, that spot is reserved for Samoas (or Caramel Delites, depending on your geographic location).<br />
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Samoas represent everything that is good in the world: chocolate, caramel, and toasted coconut all nestled together on a shortbread cookie. I'm pretty sure I could easily polish off an entire box (or maybe three) in one sitting. This year I exercised a little self-restraint and didn't immediately inhale the two boxes I ordered from a friend's daughter. Instead, I used about half of a box to make these cheesecake bites. Because, apparently, I like to turn things into cheesecake (exhibits <a href="http://sweetnaturedtreats.blogspot.com/2012/01/red-velvet-white-chocolate-cheesecake.html">A</a>, <a href="http://sweetnaturedtreats.blogspot.com/2012/01/tiramisu-cheesecake.html">B</a>, <a href="http://sweetnaturedtreats.blogspot.com/2012/02/triple-irish-triple-fun-adults-only.html">C</a>, <a href="http://sweetnaturedtreats.blogspot.com/2012/02/mini-twix-cheesecake-bites.html">D</a>, and <a href="http://sweetnaturedtreats.blogspot.com/2012/02/mini-nutella-frangelico-cheesecake.html">E</a>). I'm actually kind of obsessed with creating new cheesecake flavors, or at least tweaking old ones. I hope you don't mind.<br />
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When I was initially struck with the idea of making Samoas cheesecake bites, I knew I didn't want to just make a plain cheesecake with some Samoas thrown in and call it a day. No way. I wanted to make mini cheesecakes that actually looked like Samoas. I started by making a shortbread cookie crumb crust, then I topped that with a Samoas laced cheesecake filling. Once the filling was baked and cooled, I spread a mixture of caramel and toasted coconut on top, then I dipped the bases in melted dark chocolate, and finally drizzled melted chocolate over the top. The results absolutely exceeded my wildest expectations. These were amazing. I would venture to say these are my favorite cheesecake creation ever (so far, at least). Coming from me, that is saying a lot. Seriously, if you still have a box of Samoas at your house, make these. You can thank me later.<br />
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<span style="font-size: large;"><span style="color: #660000;">Samoas Cheesecake Bites</span></span><br />
yield: 9 mini cheesecakes<br />
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<b>Crust</b><br />
4 ounces shortbread cookies, finely crushed (I used <a href="http://sweetnaturedtreats.blogspot.com/2011/12/simply-perfect-all-butter-shortbread.html">these</a>; feel free to use Trefoils or other purchased shortbreads)<br />
1 tablespoon sugar<br />
2 tablespoons unsalted butter, melted<br />
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1. Pre-heat oven to 350 degrees. Spray the wells of a <a href="http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8">mini-cheesecake pan</a> with non-stick spray.<br />
2. Toss together cookie crumbs and sugar. Stir in melted butter. Press approximately one tablespoon of crumbs into nine of the wells in the cheesecake pan.<br />
3. Bake crust for approximately 10 minutes, or just until it begins to brown.<br />
4. Remove from oven and allow to cool completely.<br />
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<b>Cheesecake Filling</b><br />
8 ounces cream cheese, softened<br />
1/3 cup granulated sugar<br />
1 egg<br />
1 egg yolk<br />
1 tsp vanilla extract<br />
6 Samoas cookies, roughly chopped<br />
<br />
1. Lower oven temperature to 300 degrees. Beat cream cheese and sugar together on medium until smooth, scraping the sides of the bowl and beater blades periodically.<br />
2. Lower mixer speed to low and mix egg, egg yolk, and vanilla. Continue to mix until smooth. (Helpful hint: if your cheesecake batter is lumpy, your ingredients were probably too cold. To remedy this, I use my immersion blender to smooth out the batter).<br />
3. Stir in the chopped cookies. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until just set. Turn oven off and slightly crack door. Allow cheesecakes to cool in the oven for 15 minutes. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.<br />
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<b>Topping (and Bottom) </b>- adapted from <a href="http://bakingbites.com/2008/01/homemade-girl-scout-cookies-samoas/">Baking Bites</a><br />
1 cup shredded coconut<br />
4 ounces chewy caramels<br />
1 tablespoon milk or cream<br />
Pinch of salt<br />
3 ounces bittersweet or semi-sweet chocolate chips<br />
<br />
1. Spread coconut over a parchment-lined baking sheet. Bake at 300 degrees, stirring every 5 minutes, until toasted. Keep a very close watch when the coconut begins to brown, as it can go from nicely toasted to burned very quickly.<br />
2. Melt together caramels, milk, and salt either over a double boiler or in the microwave on high for 3-4 minutes. Stir periodically while heating. (<i>I used some leftover homemade salted caramel sauce that I had in the fridge in place of the caramels and milk</i>.) Once the mixture is smooth, stir in toasted coconut.<br />
3. Spread about 2 teaspoons of the coconut-caramel topping over each cheesecake, and allow to set for a few minutes.<br />
4. In the meantime, melt chocolate in 30 second intervals in the microwave on medium heat, stirring after each interval. Carefully dip the bottom of each cheesecake into the chocolate and transfer to a parchment-lined baking sheet.<br />
5. Once all cheesecake bottoms have been dipped, transfer remaining chocolate to a zip-lock bag with a very small corner snipped off. Drizzle chocolate over coconut-caramel topping. Place cookies in the refrigerator until chocolate covered bottoms have set. Enjoy.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://makingtheworldcuter.com/2012/03/making-the-world-cuter-monday-march-12-2012/">Make it Cute</a>, <a href="http://www.thesoutherninstitute.com/2012/03/creative-me-link-up_11.html">Creative Me</a>, <a href="http://www.blessedwithgrace.net/2012/03/tempt-my-tummy-tuesday-sticky-bun-breakfast-ring/">Tempt My Tummy Tuesday</a>, <a href="http://sweetology101.blogspot.com/2012/03/st-patricks-day-tea-party-with.html">Tea Party Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/03/trick-or-treat-tuesday_13.html">Trick or Treat Tuesday</a>, <a href="http://foodssrilanka.blogspot.com/2012/03/midweek-fiesta-19.html">Midweek Fiesta</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/03/mrs-foxs-sweet-party-15.html">Mrs. Fox's Sweet Party</a>, <a href="http://www.sugaranddots.com/2012/03/what-i-whipped-up-wednesday-whisker.html">What I Whipped Up Wednesday</a>, <a href="http://www.everydaytastes.com/2012/03/15/its-a-keeper-thursday-recipe-project-swap-5/">It's A Keeper Thursday</a>, <a href="http://eatathomecooks.com/2012/03/ingredient-spotlight-cream-cheese-2012-and-giveaway.html">Ingredient Spotlight</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com14tag:blogger.com,1999:blog-420008511792298160.post-12792352468224343192012-03-08T16:48:00.002-06:002012-03-08T17:14:32.905-06:00Adventures in Coffee Cupping at Roast, Inc.<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-UD-ZgHoDbWw/T1gaKhkFxrI/AAAAAAAAAKk/Evbcgqofbhs/s1600/drink+more+coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-UD-ZgHoDbWw/T1gaKhkFxrI/AAAAAAAAAKk/Evbcgqofbhs/s400/drink+more+coffee.jpg" width="400" /></a></div>
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A couple of weeks ago, David and I had the pleasure of joining a group of Nashville food bloggers for a coffee cupping event at <a href="http://www.roastinc.com/RoastInc/Welcome.html">Roast, Inc.</a>, a locally owned coffee roaster that hand selects their coffee from up to sixteen different countries. The owners of Roast, Inc., Brad and Lesa Wood, are slightly obsessed with their coffee. They can tell you where it was grown, who grew it, how and where it was processed, and precisely when it was brought into the US.<br />
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<span style="text-align: -webkit-auto;">In addition to offering extraordinary coffee for purchase by the pound, Roast, Inc.'s coffeehouse, located at 4825 Trousdale Drive, prides itself as being Nashville's only single-cup brewer. Prior to this event I was really only aware of two single cup brewing methods: French press and Keurig. Turns out, there are many others, including:</span></div>
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<a href="http://1.bp.blogspot.com/-uzmVm25NAHA/T1gakitGj6I/AAAAAAAAAK0/CPp2NK5AVms/s1600/Clever+coffee+dripper.jpg"><img border="0" src="http://1.bp.blogspot.com/-uzmVm25NAHA/T1gakitGj6I/AAAAAAAAAK0/CPp2NK5AVms/s320/Clever+coffee+dripper.jpg" /></a> <a href="http://1.bp.blogspot.com/-7J6KPmOy8UU/T1gNMLRSyBI/AAAAAAAAAI0/Wief0unsPWE/s1600/Chemex+brewer.jpg"><img border="0" src="http://1.bp.blogspot.com/-7J6KPmOy8UU/T1gNMLRSyBI/AAAAAAAAAI0/Wief0unsPWE/s320/Chemex+brewer.jpg" /></a></div>
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<a href="http://www.boldbeancoffee.com/learn/brewing-guide/chemex/">Chemex</a> <a href="http://www.boldbeancoffee.com/learn/brewing-guide/clever/">Clever Coffee Dripper</a></div>
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<a href="http://3.bp.blogspot.com/-1huEYBLiBcc/T1k2pVK-eBI/AAAAAAAAAL8/EOxpChCf9wI/s1600/Aeropress+brewing+method.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1huEYBLiBcc/T1k2pVK-eBI/AAAAAAAAAL8/EOxpChCf9wI/s320/Aeropress+brewing+method.jpg" width="213" /></a> <a href="http://3.bp.blogspot.com/-ql_XKx_RuHo/T1kvV1mRPyI/AAAAAAAAALE/raOBulunW-I/s1600/Siphon+coffee+brewer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ql_XKx_RuHo/T1kvV1mRPyI/AAAAAAAAALE/raOBulunW-I/s320/Siphon+coffee+brewer.jpg" /></a></div>
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<a href="http://www.boldbeancoffee.com/learn/brewing-guide/aeropress/" style="text-align: left;">Aeropress</a><span style="text-align: left;"> </span><a href="http://coffeegeek.com/guides/siphoncoffee" style="text-align: left;">Siphon pot</a></div>
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Each method yields a cup of coffee with subtle yet distinct characteristics, from the clean and crisp product of the Yama Siphon Pot to the full-bodied, full-flavored product of the Clever Coffee Dripper. My favorite methods were the siphon pot, mainly because I'm kind of a science nerd, and it's super cool, and the Clever because of its simplicity and ease of use. <br />
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Roast, Inc. also offers all of the typical espresso based drinks made on a hand-rebuilt Rancilio Millennium Two Group Machine.<br />
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I'm sure it was some combination of the exceptional quality of the coffee, Lesa's expertise in roasting and brewing, and the use of milk from <a href="http://www.hatcherfamilydairy.com/">Hatcher's Family Dairy</a>, but the cappuccino I had at Roast, Inc. was hands down the best I have ever had.<br />
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<a href="http://3.bp.blogspot.com/-BiHh7DwtDiw/T1kwaMk9XsI/AAAAAAAAALc/kgiq67ag_LU/s1600/Perfect+cappuccino.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-BiHh7DwtDiw/T1kwaMk9XsI/AAAAAAAAALc/kgiq67ag_LU/s320/Perfect+cappuccino.jpg" width="320" /></a></div>
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I almost always add some sort of sweetener when I have a cappuccino or latte, but this was perfect all on its own: wonderfully bold with no hints of bitter or burnt flavors. <br />
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<a href="http://2.bp.blogspot.com/-dLavvTWy0D0/T1kwiBcvr9I/AAAAAAAAALk/I2S6qBBUT2w/s1600/Nutella+Latte.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-dLavvTWy0D0/T1kwiBcvr9I/AAAAAAAAALk/I2S6qBBUT2w/s320/Nutella+Latte.jpg" width="320" /></a></div>
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Another important note: Roast, Inc. uses only natural sweeteners and flavorings in their specialty coffee drinks, including maple syrup and agave nectar. They even make a Nutella latte with nothing but espresso, steamed milk, and Nutella. It was pretty amazing.<br />
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Of course this wouldn't have been a proper food blogger meetup without food. We had quite a spread, including a couple of types of quiche, scones, muffins, doughnuts, and my contribution, sausage and biscuits, with sausage from <a href="http://www.peacefulpastures.com/">Peaceful Pastures</a> and biscuits made with buttermilk from <a href="http://www.hatcherfamilydairy.com/">Hatcher's Family Dairy</a> (and lard from <a href="http://www.peacefulpastures.com/">Peaceful Pastures</a>). I'll be sharing my recipe for biscuits in an upcoming post.</div>
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I also had the opportunity to get to know a couple of my fellow Nashville food bloggers a little better, particularly Angela from <a href="http://spinachtiger.com/">Spinach Tiger</a> (pictured below) and Lisa from <a href="http://winewithlisa.com/">Wine with Lisa</a>. During the event we discovered that we all live in the same area, and that Angela and I actually live in the same neighborhood. It was great to meet you ladies, and I look forward to seeing you again soon!<br />
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For anyone in Nashville looking for exceptional coffee by the pound, I highly recommend stopping by Roast, Inc. In addition to coffee by the pound and fresh brewed coffee and espresso, they also carry a full line of single-cup brewing gadgets for your home collection, including Chemex, Clever, Aeropress, and siphon pots. If you're a novice coffee brewer like me, be sure to ask for advice on which methods work best for which coffees. They will be more than happy to help you recreate the perfect cup of coffee at home. Thanks again to Brad, Lesa, and Tim for coming in on their day off to share the passion for great coffee with our group!</div>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com3tag:blogger.com,1999:blog-420008511792298160.post-6425796938853433912012-02-29T00:28:00.000-06:002012-03-14T22:43:53.650-05:00Triple the Irish, Triple the Fun: St. Patty's Day Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
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If you've been reading food blogs for more than a year or so, you've probably seen some iteration of a cupcake incorporating Irish stout, Irish cream, and Irish whiskey (commonly known as the Irish Car Bomb Cupcake, after the popular cocktail). They were all the rage a few years ago when introduced by <a href="http://smittenkitchen.com/2009/01/car-bomb-cupcakes/" target="_blank">Smitten Kitchen</a>. I've made them a couple of times, and they really are quite tasty. I mean, it's hard to go wrong with chocolate cake and Irish cream frosting, right?<br />
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This year I thought I would try out a new adults-only treat for St. Patty's Day, using the same flavor components of Smitten Kitchen's cupcakes. Since cheesecake is the medium I feel most comfortable working with, that seemed like a good place to start. After a bit of deliberation, I settled on a chocolate stout brownie topped with Irish cream cheesecake and finished off with a dark chocolate Irish whiskey glaze.<br />
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These turned out great. You can definitely detect the alcohol in the cheesecake and whiskey glaze, so they aren't a great choice for children or those that don't like the taste of alcohol. For everyone else, these are pretty amazing. They're perfect for St. Patty's Day. Or any day, really.<br />
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<span style="color: #660000; font-size: large;">Triple Irish Cheesecake Bites (aka Irish Car Bomb Cheesecake Bites)</span><br />
Yield: 24 mini cheesecakes or 1 6-inch cheesecake <br />
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<b>Irish Stout Brownies</b> - adapted from: <a href="http://www.wearenotmartha.com/2011/01/youngs-double-chocolate-stout-brownies/" target="_blank">We're Not Martha</a><br />
1/2 Cup Irish Stout<br />
2.5 ounces bittersweet chocolate<br />
6 tablespoons butter<br />
1/2 cup brown sugar<br />
1 egg <br />
1/3 cup flour<br />
1/4 cup cocoa powder<br />
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<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1. Preheat oven to 350 degrees. Spray a</span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><a href="http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1328229907&sr=1-1-catcorr" style="color: #990019; text-decoration: none;" target="_blank">mini cheesecake pan</a></span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">with non-stick spray. Alternatively, you can line a mini muffin tin with papers.</span> <br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">2. Melt chocolate and butter together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Continue to stir until completely melted.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">3. Allow chocolate to cool slightly, then whisk in brown sugar until very smooth. Add egg and beat until very smooth. Once eggs are incorporated, stir in Irish Stout.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">4. Sift together flour and cocoa powder, then fold dry ingredient into chocolate mixture until incorporated without over mixing.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">5. Fill each well 1/3 full with brownie batter. Bake in the pre-heated oven until just set, approximately 12-15 minutes.</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">6. Remove pan from oven and allow to cool to room temperature.</span><br />
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<b>Irish Cream Cheesecake</b><br />
1 lb (2-8 ounce packages) cream cheese<br />
1/2 cup sugar<br />
1/4 Irish cream (Bailey's is most popular; I really like <a href="http://www.celticwhiskeyshop.com/Coole_Swan_Superior_Dairy_Cream_Liqueur-product-31-z-product.htm">Coole Swan</a> brand)<br />
3 eggs <br />
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1. <span style="background-color: white; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">Pre-heat oven to 300 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade. </span><br />
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2. With your mixer still on low, add sugar to cream cheese. Beat at low speed for 1 minute. Scrape down beater blade and bowl. Add Irish cream and beat until well incorporated.</div>
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4. With mixer on low, add eggs. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute. </div>
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5. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours. </div>
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<b>Irish Whiskey Chocolate Glaze</b></div>
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3 ounces bittersweet chocolate</div>
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1/4 cup heavy whipping cream</div>
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2 teaspoons Irish whiskey</div>
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Melt chocolate and heavy cream together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Once chocolate is melted, whisk in Irish whiskey. Allow glaze to cool and thicken slightly before drizzling over cheesecakes.</div>
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<span style="font-size: x-small;">Linked to: <a href="http://insidebrucrewlife.blogspot.com/search/label/Trick%20or%20Treat" target="_blank">Trick or Treat Tuesday</a>, <a href="http://33shadesofgreen.blogspot.com/2012/02/tasty-tuesdays-banana-blueberry.html" target="_blank">Tasty Tuesday</a>, <a href="http://sweetology101.blogspot.com/search/label/tea%20party" target="_blank">Tea Party Tuesday</a>, <a href="http://foodssrilanka.blogspot.com/2012/02/midweek-fiesta-17.html" target="_blank">Midweek Fiesta</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/02/mrs-foxs-sweet-party-13.html" target="_blank">Mrs. Fox's Sweet Party</a>, <a href="http://www.made-famous-by.com/2012/02/cookie-dough-truffles.html" target="_blank">Made Famous By</a>, <a href="http://junkintheirtrunk.blogspot.com/2012/02/link-it-up-wednesday-18.html" target="_blank">Junk in their Trunk</a>, <a href="http://www.somethingswanky.com/2012/02/sweet-treats-thursday_29.html" target="_blank">Sweet Treats Thursday</a>, <a href="http://www.alittlenosh.net/2012/02/tastetastic-thursday-31.html" target="_blank">Tastetastic Thursday</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-triple-chocolate-chip-cookies" target="_blank">Sweet Temptations</a>, <a href="http://www.everydaytastes.com/2012/03/01/its-a-keeper-thursday-recipe-project-swap-3/" target="_blank">It's a Keeper Thursday</a>, <a href="http://designsbygollum.blogspot.com/2012/03/foodie-friday.html" target="_blank">Foodie Friday</a>, <a href="http://jennifercooks.com/2012/03/fusion-friday-jennifer-cooks-link-party/" target="_blank">Fusion Friday</a>, <a href="http://chiconashoestringdecorating.blogspot.com/2012/03/flaunt-it-friday-92-50-lia-franchesca.html" target="_blank">Flaunt it Friday</a>, <a href="http://www.alli-n-son.com/2012/03/01/homemade-chocolate-syrup/" target="_blank">Sweet Tooth Friday</a>, <a href="http://itsahodgepodgelife.blogspot.com/2012/03/its-hodgepodge-friday-20129.html" target="_blank">Hodgepodge Friday</a>, <a href="http://www.sugaranddots.com/2012/03/what-i-whipped-up-wednesday-whisker.html">What I Whipped Up</a>, <a href="http://www.alittlenosh.net/2012/03/tastetastic-thursday-315.html">Tastetastic Thursday</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-graham-cracker-treat">Sweet Temptations</a></span></div>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com24tag:blogger.com,1999:blog-420008511792298160.post-14691247696020848792012-02-23T19:33:00.002-06:002012-02-28T19:23:41.024-06:00Whole Wheat Blueberry Lemon Yogurt Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RaWpGK0_Isw/T0bfkEw-7HI/AAAAAAAAAIE/2HGxMrubHxI/s1600/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-RaWpGK0_Isw/T0bfkEw-7HI/AAAAAAAAAIE/2HGxMrubHxI/s400/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+1.jpg" width="400" /></a></div>
<br />
I was never overly crazy about pancakes when I was growing up. I would eat them on occasion, but they certainly weren't at the top of my list of favorite breakfast foods. I attribute that mainly to growing up in a house that used "pancake" syrup. I was not a fan of "pancake" syrup at all, so I usually ate pancakes and waffles topped with some sort of jam or jelly.<br />
<br />
My change in opinion came on the day that I discovered real maple syrup. I suddenly understood what all the fuss over pancakes was about. I was still a boxed mix kind of girl until one day a few years ago I was craving pancakes, and much to my dismay I discovered I was all out of pancake mix. Fortunately I was armed with a well stocked pantry and the power of the internet. One quick Google search later, and we were in business.<br />
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<a href="http://3.bp.blogspot.com/-yW5311Zt5Xs/T0bflOmQbhI/AAAAAAAAAIU/o_KnBb_XHq8/s1600/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://3.bp.blogspot.com/-yW5311Zt5Xs/T0bflOmQbhI/AAAAAAAAAIU/o_KnBb_XHq8/s400/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+3.jpg" width="400" /></a></div>
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That first recipe that I tried was for basic buttermilk pancakes. They were very tasty, but quite lacking in the nutrition department. While you may not guess it from looking at the desserts that I typically post, I actually try to make healthy choices 90% of the time. At first, I tried making pancakes with all regular whole wheat flour. I liked the results just fine, but David gave them a big thumbs down.<br />
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Enter white whole wheat flour: all the nutritional benefits of whole wheat flour with a lighter color and texture. It's truly the best of both worlds. Then I subbed the buttermilk for half plain yogurt-half milk, since I'm more likely to have those ingredients on hand. For this batch, I added the juice and zest of a lemon and fresh blueberries. I thought they turned out great, especially with the addition of a healthy dose of maple syrup. David wholeheartedly agreed. So, if you're looking for a pancake recipe that's nutritionally sound and will please even the picky eaters in your house, try these out.<br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">Whole Wheat Blueberry Lemon Yogurt Pancakes</span><br />
adapted from <a href="http://allrecipes.com/recipe/buttermilk-pancakes-ii/">allrecipes.com</a><br />
Yield: two generous servings<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fXNDJjRY-qg/T0bfkUcA1gI/AAAAAAAAAIM/nDqPw1H5UaU/s1600/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-fXNDJjRY-qg/T0bfkUcA1gI/AAAAAAAAAIM/nDqPw1H5UaU/s400/Whole+Wheat+Blueberry+Lemon+Yogurt+Pancakes+2.jpg" width="266" /></a></div>
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1 cup white whole wheat flour<br />
1 tablespoon sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/8 teaspoon cinnamon<br />
1/2 cup plain yogurt (I usually use greek yogurt; use less milk if using regular yogurt)<br />
1/2 cup milk<br />
1 egg<br />
2 teaspoons vanilla extract<br />
1 tablespoon melted butter<br />
zest and juice of one lemon<br />
1 pint fresh blueberries<br />
<br />
1. Whisk all dry ingredients together in a medium sized bowl. I like to use a glass measuring cup with a spout for ease of pouring.<br />
2. Mix yogurt and milk together in a medium bowl until fairly smooth. Add egg, vanilla extract, melted butter, lemon juice, and lemon zest. Beat until well combined.<br />
3. Pour wet ingredients over dry ingredients and stir just until combined. Do not over mix or pancakes may be tough. Batter will likely look a little lumpy. Set mixture aside to rest for 15 minutes.<br />
4. Spray a griddle or frying pan with non-stick spray or rub with oil and heat on medium high. When a drop of water sizzles on the surface of the pan, it is hot enough.<br />
5. Pour rounds of batter of desired size onto the heated griddle. Immediately drop blueberries evenly over the surface of the pancakes. Allow pancakes to cook until golden brown on both sides, flipping only once. Spray or re-oil griddle after cooking each batch. Top as desired. Any leftovers will keep in the refrigerator for a couple of days or can be frozen for up to a month.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://eatathomecooks.com/2012/02/ingredient-spotlight-whole-wheat-flour-2012.html">Ingredient Spotlight</a>, <a href="http://mizhelenscountrycottage.blogspot.com/search/label/Full%20Plate%20Thursday">Full Plate Thursday</a>, <a href="http://www.somewhatsimple.com/sys-blog-link-party-with-chalkboard-paint-crafts/">Strut Your Stuff Thursday</a>, <a href="http://www.everydaytastes.com/2012/02/23/its-a-keeper-thursday-recipe-project-swap-2/">It's a Keeper Thursday</a>, <a href="http://thefrugalgirls.com/2012/02/frugal-craft-blogs.html">Chic and Crafty</a>, <a href="http://www.somethingswanky.com/2012/02/sweet-treats-thursday_22.html">Sweet Treats Thursday</a>, <a href="http://www.fingerprintsonthefridge.com/2012/02/feature-yourself-friday.html">Feature Yourself Friday</a>, <a href="http://designsbygollum.blogspot.com/2012/02/foodie-friday-baileys-irish-cream.html">Foodie Friday</a>, <a href="http://www.alli-n-son.com/2012/02/23/chocolate-covered-pretzel-blondies/">Sweet Tooth Fridays</a>, <a href="http://comfyinthekitchen.com/2012/02/2961/">Comfy in the Kitchen</a>, <a href="http://itsahodgepodgelife.blogspot.com/2012/02/its-hodgepodge-friday-20128.html">Hodgepodge Friday</a>, <a href="http://www.oneartmama.blogspot.com/2012/02/shine-on-fridays-16-and-some-fabulous.html" target="_blank">Shine on Friday</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-2282012/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday_28.html" target="_blank">Trick or Treat Tuesday</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com14tag:blogger.com,1999:blog-420008511792298160.post-65951440585363725142012-02-17T17:25:00.002-06:002012-02-22T12:12:23.339-06:00Mini Twix Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tHyX8vENWV0/Tz7gqGr96aI/AAAAAAAAAH0/Rqwl0qcslNU/s1600/Twix+Chocolate+Caramel+Shortbread+Cheesecake+Bites+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-tHyX8vENWV0/Tz7gqGr96aI/AAAAAAAAAH0/Rqwl0qcslNU/s400/Twix+Chocolate+Caramel+Shortbread+Cheesecake+Bites+1.jpg" width="400" /></a></div>
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Ok, so these don't actually contain any Twix® candy bars, but "milk chocolate glazed mini dulce de leche cheesecakes on a shortbread cookie crust" is a bit of a mouthful. So, for now we'll just call them Twix® cheesecake bites, since they have all of the same flavor components. If someone has a better suggestion, I'm all ears.<br />
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I made these for a friend's Superbowl party a couple of weeks ago. When the Evite showed up in my mailbox, I immediately asked what I could bring. I believe the response was something along the lines of "Dessert ;)", with another friend quickly commenting "well, duh." It seems I have a bit of a reputation among my friends as the designated dessert maker.<br />
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These little beauties came together very quickly, especially since I already had a half a batch of leftover shortbread cookie dough hanging out in my freezer. The cheesecake base is quite possibly the easiest cheesecake I've ever made: it's just three ingredients. And the milk chocolate ganache really pushes them over the edge. I'm sure dark or semi-sweet would be just as good, but I wanted to stick with the Twix® theme. If you're a fan of Twix® bars, you're sure to love these.<br />
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<span style="color: #660000; font-size: large;">Milk Chocolate Glazed Dulce de Leche Cheesecakes on a Shortbread Cookie Crust (aka Twix® Cheesecake Bites)</span><br />
Yield - 18 if using a mini-cheesecake pan, approximately 30 if using a mini-muffin tin<br />
Source: crust adapted from <a href="http://allrecipes.com/recipe/scottish-shortbread-iv/">allrecipes.com</a>; cheesecake adapted from recipe on Nestle Dulce de Leche label<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-m118MdMDMLc/Tz7gqpUgpzI/AAAAAAAAAH8/7n7MzOreW7w/s1600/Twix+Chocolate+Caramel+Shortbread+Cheesecake+Bites+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-m118MdMDMLc/Tz7gqpUgpzI/AAAAAAAAAH8/7n7MzOreW7w/s400/Twix+Chocolate+Caramel+Shortbread+Cheesecake+Bites+2.jpg" width="400" /></a></div>
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1/2 recipe of <a href="http://sweetnaturedtreats.blogspot.com/2011/12/simply-perfect-all-butter-shortbread.html" target="_blank">All-Butter Shortbread</a> dough (feel free to use your favorite shortbread recipe)<br />
16 ounces cream cheese, softened<br />
1 13.4 oz can <a href="http://www.amazon.com/Lechera-Dulce-Leche-13-4-cans/dp/B000127LUY" target="_blank">dulce de leche</a><br />
2 eggs<br />
6 ounces milk chocolate chips<br />
1/3 cup heavy whipping cream<br />
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<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1. Preheat oven to 350 degrees. Spray a</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><a href="http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1328229907&sr=1-1-catcorr" style="color: #990019; text-decoration: none;" target="_blank">mini cheesecake pan</a></span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">with non-stick spray. Alternatively, you can line a mini muffin tin with papers.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">2. Press about one rounded teaspoon of shortbread dough into each well of your prepared pan. The dough should completely cover the bottom.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">3. Bake for approximately 10-12 minutes, until cookies just start to brown. Remove from the oven and allow to cool completely. Reduce oven temperature to 300 degrees.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">4. While the crusts are cooling, beat together cream cheese and dulce de leche on medium-low until very smooth. Thoroughly scrape bowl and beater blade. Add eggs one at a time, again beating on medium-low until smooth.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">5. Pour batter over crust, filling to within an inch of the top of each well. Bake at 300 degrees </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">6. </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 20 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">7. Dip the top half of each cheesecake into the melted chocolate. Return to the refrigerator for at least 30 minutes to allow the chocolate to set. </span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 21px;">Linked to: <a href="http://comfyinthekitchen.com/2012/02/feasting-in-fellowship-friday-2/" target="_blank">Comfy in the Kitchen</a>, <a href="http://designsbygollum.blogspot.com/2012/02/foodie-friday-cafe.html" target="_blank">Foodie Friday</a>, <a href="http://jennifercooks.com/2012/02/fusion-fridays-jennifer-cooks-link-party/" target="_blank">Fusion Fridays</a>, <a href="http://chiconashoestringdecorating.blogspot.com/2012/02/flaunt-it-friday-91-last-day-for-willow.html" target="_blank">Flaunt if Friday</a>, <a href="http://www.alli-n-son.com/2012/02/16/hot-chocolate-microwave-brownie/" target="_blank">Sweet Tooth Friday</a>, <a href="http://itsahodgepodgelife.blogspot.com/" target="_blank">Hodgepodge Friday</a>, <a href="http://sweet-as-sugar-cookies.blogspot.com/2012/02/sweets-for-saturday-57.html" target="_blank">Sweets for a Saturday</a>, <a href="http://sumossweetstuff.blogspot.com/2012/02/market-yourself-mondaybustle-skirt-1st.html" target="_blank">Market Yourself Monday</a>, <a href="http://www.thegirlcreative.com/2012/02/just-something-i-whipped-up_19.html" target="_blank">Just Something I Whipped Up</a>, <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-53/" target="_blank">Melt In Your Mouth Monday</a>, <a href="http://makingtheworldcuter.com/" target="_blank">Make it Cute</a>, <a href="http://www.thesoutherninstitute.com/" target="_blank">Creative Me</a>, <a href="http://www.blessedwithgrace.net/2012/02/tempt-my-tummy-tuesday-mexican-beef-skillet/" target="_blank">Tempt My Tummy Tuesday</a>, <a href="http://sweetology101.blogspot.com/2012/02/tea-party-tuesday-eb-mine-tea-party-and.html" target="_blank">Tea Party Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday_21.html" target="_blank">Trick or Treat Tuesday</a>, <a href="http://foodssrilanka.blogspot.com/2012/02/midweek-fiesta-16.html" target="_blank">Midweek Fiesta</a>, <a href="http://www.bluecricketdesign.net/2012/02/show-and-tell-21.html" target="_blank">Show and Tell Wednesday</a>, <a href="http://trophyw.blogspot.com/2012/02/will-craft-for-laughter-and-grace.html" target="_blank">Will Craft For...</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com18tag:blogger.com,1999:blog-420008511792298160.post-81306558158563489702012-02-12T20:07:00.001-06:002012-02-14T06:24:35.522-06:00How to: Embossed Fondant Covered Valentine's Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qbxly-YC77k/TzhsuRx0HOI/AAAAAAAAAHc/gXl4He3oZq0/s1600/Embossed+Fondant+Decorated+Valentine's+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="http://2.bp.blogspot.com/-qbxly-YC77k/TzhsuRx0HOI/AAAAAAAAAHc/gXl4He3oZq0/s400/Embossed+Fondant+Decorated+Valentine's+Cookies+2.jpg" width="400" /></a></div>
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Still trying to decide what to make for your sweetie for Valentine's Day? How about a batch of beautifully decorated cookies. Maybe you're saying, "but I'm no good at decorating cookies." No problemo. These cookies are almost foolproof. They do require a few special tools, but if you can play with Play-Doh, you can make impressive looking cookies. As a bonus, the process is quick, and unlike cookies decorated with royal icing, they don't have to dry. Here's a brief tutorial on the process I used to make the cookies pictured here, using <a href="http://www.sweetsugarbelle.com/blog/2011/01/in-the-mood-for-chocolate-chip/" target="_blank">this</a> recipe for chocolate chip cut-out cookies from <a href="http://www.sweetsugarbelle.com/" target="_blank">The Sweet Adventures of Sugarbelle</a>.<br />
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<a href="http://3.bp.blogspot.com/-55VNTXHMifA/Tzhsu6kKuLI/AAAAAAAAAHk/sTyqsjEbm04/s1600/Embossed+Fondant+Decorated+Valentine's+Cookies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-55VNTXHMifA/Tzhsu6kKuLI/AAAAAAAAAHk/sTyqsjEbm04/s400/Embossed+Fondant+Decorated+Valentine's+Cookies+3.jpg" width="400" /></a></div>
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You will need:<br />
Your favorite recipe for cut-out cookies, cut out in the shape(s) you desire, baked and cooled completely<br />
Cookie cutters of desired shape(s)<br />
Rolled fondant of desired color(s) - You can make your own if you like; I prefer <a href="http://shop.sweetwise.com/catalogsearch/result/?q=satin+ice+fondant" target="_blank">Satin Ice</a><br />
1 tablespoon corn syrup thinned with 1 tablespoon water<br />
Impression mat(s) - I used a couple from my favorite local cake supply store (<a href="http://shop.sweetwise.com/catalogsearch/result/?q=impress+mat" target="_blank">Sweet Wise</a>), but you can find them at most craft supply stores<br />
<a href="http://shop.sweetwise.com/catalogsearch/result/?q=luster+dust" target="_blank">Luster Dust</a> or <a href="http://shop.sweetwise.com/catalogsearch/result/?q=pearl+dust" target="_blank">Pearl Dust</a><br />
2 food safe craft brushes (at least one should be soft bristled)
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<a href="http://2.bp.blogspot.com/-g7V0CvzMON4/TzhsvURzSYI/AAAAAAAAAHs/CaTGhcTHD5Y/s1600/Embossed+Fondant+Decorated+Valentine's+Cookies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-g7V0CvzMON4/TzhsvURzSYI/AAAAAAAAAHs/CaTGhcTHD5Y/s400/Embossed+Fondant+Decorated+Valentine's+Cookies+4.jpg" width="400" /></a></div>
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1. Roll fondant out fairly thin (about 1/16 inch) on a surface dusted with powdered sugar or cornstarch. I recommend working with small amounts of fondant at a time, as it dries out quickly on the counter. Alternatively, you can roll out fondant using <a href="http://shop.sweetwise.com/the-mat.html" target="_blank">The Mat</a>, which is awesome to have in your decorating toolkit if you do very much work with fondant.<br />
2. Using cookie cutter of desired shape, cut out fondant.<br />
3. Using one of your craft brushes, apply a very thin layer of corn syrup/water solution on the surface of a cookie of the same shape.<br />
4. Gently lift the fondant cut-out off the counter and lightly press onto the prepared cookie. Take care to not get any corn syrup on the side of the fondant that will face up. This will make your impression mat stick to the fondant, and will cause a mess.<br />
5. Using the soft-bristled craft brush, lightly brush a coat of Luster or Pearl Dust over the fondant. This will not only make the design on your cookies stand out better, but it will also help ensure that the impression mat doesn't stick to the fondant.<br />
6. Place an impression mat over the Luster Dust covered fondant. Gently and evenly press down over the surface of the cookie. Take particular care for cookies that are fragile, such as the "X" pictured. I broke a couple of them during this step. Carefully lift off the impression mat. If desired, apply another thin layer of Luster Dust.<br />
7. Repeat with remaining cookies. That's it. You're finished.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://www.thesoutherninstitute.com/2012/02/creative-me-link-up_12.html" target="_blank">Creative Me</a>, <a href="http://makingtheworldcuter.com/2012/02/making-the-world-cuter-monday-feb-13-2012/" target="_blank">Make it Cute Monday</a>, <a href="http://www.thegirlcreative.com/2012/02/just-something-i-whipped-up.html" target="_blank">Just Something I Whipped Up</a>, <a href="http://comfyinthekitchen.com/2012/02/valentines-day-chocolates-for-everyone/" target="_blank">Comfy in the Kitchen</a>, <a href="http://www.tipjunkie.com/homemade-projects-214/" target="_blank">Tip Me Tuesday</a>, <a href="http://nap-timecreations.blogspot.com/2012/02/phyllo-appetizer-and-tasty-tuesday.html" target="_blank">Tasty Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesdaythe-heart-edition.html" target="_blank">Trick or Treat Tuesday</a>, <a href="http://funkypolkadotgiraffe.blogspot.com/2012/02/too-cute-tuesday-linky-par-tay-70.html" target="_blank">Too Cute Tuesday</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com15tag:blogger.com,1999:blog-420008511792298160.post-15956577782787606732012-02-07T19:45:00.000-06:002012-02-14T06:17:40.791-06:00Chewy Coconut Chocolate Almond Butter Cookies (gluten-free, dairy-free)<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-w5RbYZJvrII/TzHJi-LZNiI/AAAAAAAAAHE/TLe50ZRciBM/s1600/Flour-less+Coconut+Chocolate+Almond+Butter+Cookies+(gluten+free,+dairy+free)+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-w5RbYZJvrII/TzHJi-LZNiI/AAAAAAAAAHE/TLe50ZRciBM/s400/Flour-less+Coconut+Chocolate+Almond+Butter+Cookies+(gluten+free,+dairy+free)+2.jpg" width="400" /></a></div>
<a href="http://4.bp.blogspot.com/-w5RbYZJvrII/TzHJi-LZNiI/AAAAAAAAAHE/TLe50ZRciBM/s1600/Flour-less+Coconut+Chocolate+Almond+Butter+Cookies+(gluten+free,+dairy+free)+2.jpg"></a>These cookies are pretty amazing, on a few levels. First and foremost, they taste like eating an Almond Joy candy bar in chewy cookie form. Sounds pretty good, right? You know what's even better? They're not that bad for you. In fact, for cookies, these are basically health food: they contain no flour, no butter, and no processed sugar. On top of that, they are so easy to make. They come together in under five minutes flat. And you won't even have to turn on your mixer or dirty up a sink full of dishes.<br />
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I promise you would never guess that these are "healthy" cookies. They are intensely chocolatey, pleasantly chewy, and just sweet enough. They even passed the "David test", and that is saying a lot. Have I convinced you to make them yet? Well, what are you waiting for?<span style="text-align: center;"><br /></span><br />
<span style="text-align: center;"><span style="color: #660000; font-size: large;">Chewy Coconut Double Chocolate Almond Butter Cookies</span></span><br />
<span style="text-align: center;">adapted from <a href="http://www.cleaneatingmag.com/Recipes/Recipe/Almond-Butter-Chocolate-Chip-Cookies.aspx" target="_blank">Clean Eating Magazine</a></span><br />
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<a href="http://3.bp.blogspot.com/-Y3tazd13OhM/TzHJjV69tzI/AAAAAAAAAHM/b4H7SXR7aBk/s1600/Flour-less+Coconut+Chocolate+Almond+Butter+Cookies+(gluten+free,+dairy+free).jpg"><img border="0" height="265" src="http://3.bp.blogspot.com/-Y3tazd13OhM/TzHJjV69tzI/AAAAAAAAAHM/b4H7SXR7aBk/s400/Flour-less+Coconut+Chocolate+Almond+Butter+Cookies+(gluten+free,+dairy+free).jpg" width="400" /></a></div>
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1 egg <br />
1 tsp vanilla extract <br />
1/2 cup <a href="http://en.wikipedia.org/wiki/Sucanat">sucanat</a> (can substitute light brown sugar) <br />
1/4 tsp kosher salt <br />
1/2 tsp baking soda <br />
1 cup chocolate almond butter (I used <a href="http://www.amazon.com/Justins-Nut-Butter-Natural-Chocolate/dp/B002JGBC96">Justin's</a>, but I'm sure others would work, or you could probably make your own) <br />
1/2 cup shredded coconut <br />
3 ounces dark chocolate, roughly chopped<br />
<br />
1. Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.<br />
2. Whisk together egg and vanilla until foamy. Add
sugar, salt and baking soda, whisking until light and fluffy. Whisk
in almond butter (this may take a little time, since the batter gets pretty thick). Stir in coconut and chocolate.<br />
3. Drop batter by teaspoonfuls onto the prepared baking sheet. Bake for 10-12 minutes until edges are set. Allow to cool on
baking sheet for at least 5 minutes, then cool completely on a cooling
rack. Yields approximately 15-18 cookies.<br />
<br />
<span style="font-size: x-small;">Linked to: <a href="http://www.blessedwithgrace.net/category/tempt-my-tummy-tuesday/" target="_blank">Tempt My Tummy</a>, <a href="http://sweetology101.blogspot.com/search/label/tea%20party" target="_blank">Tea Party Tuesday</a>, <a href="http://sweetnaturedtreats.blogspot.com/2012/02/chewy-coconut-chocolate-almond-butter.html" target="_blank">Trick or Treat Tuesdays</a>, <a href="http://33shadesofgreen.blogspot.com/2012/02/tasty-tuesdays-lemon-parsley-and.html" target="_blank">Tasty Tuesdays</a>, <a href="http://glutenfreehomemaker.com/2012/02/gluten-free-wednesdays-2-8-12/" target="_blank">Gluten Free Wednesday</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/02/mrs-foxs-sweet-party-10.html" target="_blank">Mrs Fox's Sweet Party</a>, <a href="http://foodssrilanka.blogspot.com/2012/02/midweek-fiesta-14.html" target="_blank">Midweek Fiesta</a>, <a href="http://www.somethingswanky.com/2012/02/sweet-treats-thursday_08.html" target="_blank">Sweet Treats Thursday</a>, <a href="http://www.made-famous-by.com/2012/02/famous-linkz-party.html" target="_blank">Famous Linkz</a>, <a href="http://www.alittlenosh.net/2012/02/tastetastic-thursday-21.html" target="_blank">Tastetastic Thursday</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-lemon-squares" target="_blank">Sweet Temptations</a>, <a href="http://www.thesouthernproductqueen.com/one-stop-shoppe-linky-party-7" target="_blank">One Stop Shoppe</a>, <a href="http://comfyinthekitchen.com/2012/02/valentines-day-weekend-link-up/" target="_blank">Comfy in the Kitchen</a>, <a href="http://simplysugarandglutenfree.com/slightly-indugent-tuesday-21412/" target="_blank">Slightly Indulgent Tuesday</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com15tag:blogger.com,1999:blog-420008511792298160.post-75782471126864401592012-02-02T19:21:00.001-06:002012-03-28T07:24:31.061-05:00Mini Nutella-Frangelico Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Zk6GgK7WRCk/TysdEWn5ScI/AAAAAAAAAGk/q-l_eTBGpk0/s1600/Mini+Nutella+Cheesecake+Bites+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://2.bp.blogspot.com/-Zk6GgK7WRCk/TysdEWn5ScI/AAAAAAAAAGk/q-l_eTBGpk0/s400/Mini+Nutella+Cheesecake+Bites+1.jpg" width="400px" /></a></div>
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As I'm sure most of you know, Sunday is a big day. A day that many of us have been anxiously awaiting since last year. No, I'm not talking about the Super Bowl. This is much bigger and more important than some football game. I'm talking about <a href="http://www.nutelladay.com/" target="_blank">World Nutella Day</a>. The one day of the year dedicated to celebrating that wonderful chocolate-hazelnut concoction that so many around the globe love.<br />
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<a href="http://www.nutelladay.com/wp-content/uploads/World_Nutella_Day_Final_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138px" src="http://www.nutelladay.com/wp-content/uploads/World_Nutella_Day_Final_m.jpg" width="200px" /></a></div>
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So, how will you be celebrating this year? Perhaps you'll start the day off with <a href="http://www.cakestudent.com/nutella-waffles-with-peaches-n-cream/" target="_blank">Nutella waffles</a>? How about a <a href="http://www.lawfullyweddedwife.com/2011/02/25/an-afternoon-pick-me-up-nutty-nutella-latte/" target="_blank">Nutella latte</a> as an afternoon pick-me-up? Or maybe you're the type to just eat it straight out of the jar, on a spoon (or your fingers). Not that I would ever do such a thing. Of course not. I am a sophisticated Southern lady, after all. (Alright, those that know me can stop laughing now).<br />
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We at the Sweet Natured Treats household will celebrate World Nutella Day as we celebrate most special occasions: with cheesecake. Mini Nutella-Frangelico Cheesecake Bites, actually. These tiny bites of cheesecake heaven combine a chocolate wafer crust made with a touch of Frangelico (hazelnut liquer), swirled Frangelico and Nutella cheesecake, and a dollop of Frangelico infused ganache. They're everything a Nutella lover could want. If you're feeling generous, you could even share them with friends at a Super Bowl party. Or keep them all for yourself. Totally up to you.<br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">Mini Nutella-Frangelico Cheesecake Bites</span><br />
Yield: 8 mini cheesecakes (<i>12 if using a mini-muffin tin</i>)<br />
source: an Angie original<br />
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<a href="http://4.bp.blogspot.com/-8W-NcBeZfKQ/TysdG_ZFlRI/AAAAAAAAAGs/8JYNs4uti9U/s1600/Mini+Nutella+Cheesecake+Bites+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://4.bp.blogspot.com/-8W-NcBeZfKQ/TysdG_ZFlRI/AAAAAAAAAGs/8JYNs4uti9U/s400/Mini+Nutella+Cheesecake+Bites+2.jpg" width="400px" /></a></div>
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<b>Crust</b><br />
3 ounces chocolate wafer cookies (<i>I used <a href="http://www.amazon.com/Famous-Chocolate-Wafers-9-Ounce-Boxes/dp/B000FA38ZE" target="_blank">these</a></i><i>; </i><i>Oreos with the centers removed will work fine</i>)<br />
1 tablespoon butter, melted<br />
1 tablespoon Frangelico (or other hazelnut liquer)<br />
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1. Preheat oven to 350 degrees. Spray a <a href="http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1328229907&sr=1-1-catcorr" target="_blank">mini cheesecake pan</a> with non-stick spray. Alternatively, you can line a mini muffin tin with papers.<br />
2. Finely crush the cookies. Combine with the melted butter and Frangelico. Stir to thoroughly combine. If using a mini cheesecake pan, firmly press the mixture into eight of the wells; fill twelve wells if using a mini muffin tin.<br />
3. Bake for 10-12 minutes, keeping a close watch to ensure crust does not burn. Remove from oven and allow to thoroughly cool.<br />
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<b>Cheesecake Filling</b><br />
8 ounces cream cheese, softened<br />
1/4 cup sugar<br />
1 egg<br />
1 tablespoon Frangelico (or other hazelnut liquer)<br />
2 tablespoons Nutella<br />
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1. Preheat oven to 300 degrees. Beat cream cheese with an electric mixer on medium-low for one minute. Add sugar and beat on low until smooth. Scrape sides of bowl and beater blade. Add egg and continue beating until combined. Scrape sides of bowl again, add Frangelico, and beat until incorporated.<br />
2. Transfer approximately half of filling to another small bowl. Stir the Nutella into half of the filling. Drop spoonfuls of each batter over the prepared crust, and lightly swirl.<br />
3. Bake for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.<br />
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<b>Frangelico Ganache</b><br />
3 ounces bittersweet chocolate<br />
1/4 cup heavy whipping cream<br />
1 tablespoon butter, unsalted, room temperature<br />
1 tablespoon Frangelico <br />
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1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter and Frangelico until incorporated.<br />
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.<br />
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cakes in desired pattern.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--yrI10HE194/TvEacEMcMAI/AAAAAAAACbc/vo9b-Qg9OXE/s1600/Midweek-Fiesta-Blog-Hop-featured-Logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--yrI10HE194/TvEacEMcMAI/AAAAAAAACbc/vo9b-Qg9OXE/s1600/Midweek-Fiesta-Blog-Hop-featured-Logo.JPG" /></a></div>
<span style="font-size: x-small;">Linked to: <a href="http://designsbygollum.blogspot.com/2012/02/foodie-friday-shop-this-kitchen.html" target="_blank">Foodie Friday,</a> <a href="http://comfyinthekitchen.com/2012/02/featured-recipetop-3-feasting-in-fellowship-friday-link-up/" target="_blank">Comfy in the Kitchen</a>, <a href="http://jennifercooks.com/2012/02/fusion-friday-2-2-12/" target="_blank">Fusion Fridays</a>, <a href="http://chiconashoestringdecorating.blogspot.com/2012/02/flaunt-it-friday-90-and-giveaway.html" target="_blank">Flaunt it Friday</a>, <a href="http://www.alli-n-son.com/2012/02/02/dark-chocolate-champagne-mini-cupcakes-with-pink-champagne-frosting/" target="_blank">Sweet Tooth Friday</a>, <a href="http://itsahodgepodgelife.blogspot.com/2012/02/its-hodgepodge-friday-20125.html" target="_blank">It's a Hodgepodge Friday</a>, <a href="http://happy-go-lucky-harvey.blogspot.com/2012/02/shine-on-friday.html" target="_blank">Shine On Fridays</a>, <a href="http://sweet-as-sugar-cookies.blogspot.com/2012/02/sweets-for-saturday-55.html" target="_blank">Sweets for a Saturday</a>, <a href="http://asouthernfairytale.com/2012/02/05/how-att-almost-broke-mwm/" target="_blank">Mouth Watering Monday</a>, <a href="http://sumossweetstuff.blogspot.com/2012/02/market-yourself-mondayskirt-of-many.html" target="_blank">Market Yourself Monday</a>, <a href="http://www.thegirlcreative.com/2012/02/just-something-i-whipped-up-valentine.html" target="_blank">Just Something I Whipped Up</a>, <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-51/" target="_blank">Melt in Your Mouth Monday</a>, <a href="http://makingtheworldcuter.com/2012/02/making-the-world-cuter-monday-february-6/" target="_blank">Making the World Cuter</a>, <a href="http://www.thesoutherninstitute.com/2012/02/creative-me-link-up.html" target="_blank">Creative Me Monday</a>, <a href="http://itsablogparty.com/show-me-how-2-6-12/" target="_blank">Show Me How</a>, <a href="http://www.blessedwithgrace.net/category/tempt-my-tummy-tuesday/" target="_blank">Tempt My Tummy</a>, <a href="http://sweetology101.blogspot.com/search/label/tea%20party" target="_blank">Tea Party Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/02/trick-or-treat-tuesday.html" target="_blank">Trick or Treat Tuesday</a>, <a href="http://33shadesofgreen.blogspot.com/2012/02/tasty-tuesdays-lemon-parsley-and.html" target="_blank">Tasty Tuesdays</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/02/mrs-foxs-sweet-party-10.html" target="_blank">Mrs Fox's Sweet Party</a>, <a href="http://foodssrilanka.blogspot.com/2012/02/midweek-fiesta-14.html" target="_blank">Midweek Fiesta</a>, <a href="http://www.somethingswanky.com/2012/02/sweet-treats-thursday_08.html" target="_blank">Sweet Treats Thursday</a>, <a href="http://www.made-famous-by.com/2012/02/famous-linkz-party.html" target="_blank">Famous Linkz</a>, <a href="http://www.alittlenosh.net/2012/02/tastetastic-thursday-21.html" target="_blank">Tastetastic Thursday</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-lemon-squares" target="_blank">Sweet Temptations</a>, <a href="http://www.thesouthernproductqueen.com/one-stop-shoppe-linky-party-7" target="_blank">One Stop Shoppe</a>, <a href="http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link.html" target="_blank">Kitchen Fun and Crafty Friday</a>, <a href="http://eatathomecooks.com/2012/03/ingredient-spotlight-cream-cheese-2012-and-giveaway.html">Ingredient Spotlight</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com29tag:blogger.com,1999:blog-420008511792298160.post-30435512501346488692012-01-31T22:28:00.000-06:002012-02-01T11:33:15.160-06:00Blueberry Orange Muffins (Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7C7zEJDgF3w/Tyi_MFH5qJI/AAAAAAAAAGc/Odhz5XyBIy0/s1600/Gluten-free+blueberry+orange+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-7C7zEJDgF3w/Tyi_MFH5qJI/AAAAAAAAAGc/Odhz5XyBIy0/s400/Gluten-free+blueberry+orange+muffins.jpg" width="400" /></a></div>
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As I mentioned <a href="http://sweetnaturedtreats.blogspot.com/2012/01/gluten-free-chewy-chocolate-chip.html" target="_blank">previously</a>, I am a relative newbie when it comes to gluten-free baking. Neither David nor I eat a gluten-free diet, so most of my baking ventures involve traditional ingredients. We do have a few friends, however, who follow a gluten-free lifestyle. I made these muffins when one such friend came over for brunch.<br />
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I'll admit that I wasn't quite sure what to expect, as I'm not sure that I had ever even eaten a gluten-free muffin before. I must say, I was pleasantly surprised. Everyone agreed that these were quite tasty. They're moist and tender with tons of juicy fresh blueberries and subtle hints of orange. These may have actually been some of the best muffins I've ever made. Feel free to change up the flavors. I'm sure chocolate chips would be great in place of blueberries, or maybe sub the orange zest for lemon zest.<br />
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<span style="color: #660000; font-size: large;">Blueberry Orange Muffins (Gluten-Free)</span><br />
adapted from <a href="http://www.kingarthurflour.com/recipes/gluten-free-fruit-muffins-with-streusel-topping-recipe" target="_blank">King Arthur Flour</a><br />
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5 1/4 ounces sugar<br />
4 ounces (1/2 cup, 1 stick) unsalted butter, softened<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
1/4 teaspoon nutmeg<br />
1/2 teaspoon cinnamon<br />
zest of one orange
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2 teaspoons vanilla extract<br />
2 large eggs<br />
10 1/2 ounces gluten-free multi-purpose flour (I highly recommend this <a href="http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour" target="_blank">one</a>)<br />
1 teaspoon xanthan gum<br />
4 ounces milk<br />
1 1/2 cups fresh blueberries<br />
2 teaspoons coarse sanding sugar<br />
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1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin liners. To aid release, spray liners with non-stick spray.<br />
2. Combine sugar, butter, salt, baking powder, nutmeg, cinnamon, orange zest, and vanilla extract in a mixing bowl. Beat on medium-high until fluffy.<br />
3. Add eggs one at a time, scraping the bowl and beater blades after each addition.<br />
4. Whisk flour with xanthan gum. Alternatively add flour mixture and milk to the mixing bowl, beating on medium-low speed until thoroughly combined. Stir in blueberries.<br />
5. Divide batter evenly between twelve muffin cups. Cups should be filled to the top. You may want to smooth the tops a bit, as they won't smooth out while baking. Sprinkle muffins with sanding sugar.<br />
6. Allow muffins to rest for 10 minutes. Bake for 20-25 minutes, or until tops of muffins are lightly browned. Allow muffins to cool for 5 minutes in the pan. Serve warm if desired, or allow to cool to room temperature on a cooling rack.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://33shadesofgreen.blogspot.com/2012/01/tasty-tuesdays-cheesy-vegetable-soup.html" target="_blank">Tasty Tuesdays</a>, <a href="http://www.blessedwithgrace.net/category/tempt-my-tummy-tuesday/" target="_blank">Tempt My Tummy Tuesday</a>, <a href="http://mandysrecipebox.blogspot.com/2012/01/totally-tasty-tuesdays_31.html" target="_blank">Totally Tasty Tuesday</a>, <a href="http://glutenfreehomemaker.com/2012/01/gluten-free-wednesdays-2-1-12/" target="_blank">Gluten-Free Wednesdays</a>, <a href="http://www.bluecricketdesign.net/2012/01/show-and-tell-18.html" target="_blank">Show and Tell Wednesday</a>, <a href="http://www.sugaranddots.com/2012/01/what-i-whipped-up-wednesday-group.html" target="_blank">What I Whipped Up Wednesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/01/trick-or-treat-tuesday_31.html" target="_blank">Trick or Treat Tuesday</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/02/mrs-foxs-sweet-party-9.html" target="_blank">Mrs. Fox's Sweet Party</a></span><br />
<br />Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com1tag:blogger.com,1999:blog-420008511792298160.post-10627950775179695492012-01-25T00:05:00.000-06:002012-02-10T16:39:11.830-06:00Red Velvet White Chocolate Cheesecake (for two)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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Valentine's Day is just around the corner, and if you're anything like me, the last thing you want to do is fight the crowd at a restaurant on what is one of its busiest nights of the year. Don't get me wrong, I enjoy having someone else do the cooking on a regular basis. Just not on Valentine's Day. Instead, David and I usually stay in and celebrate with dinner that's a little fancier than usual and a nice bottle of wine. And of course the night wouldn't be complete without a killer dessert.</div>
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Speaking of killer desserts, this one is pretty high on the list. By now, most everyone has seen some iteration of the red velvet cheesecake, whether it's similar to this <a href="http://www.erinsfoodfiles.com/2010/04/lincolns-red-velvet-cheesecake-cake.html">one</a> over at Erin's Food Files, or this <a href="http://www.culinaryconcoctionsbypeabody.com/2008/12/02/yes-virginia/">one</a> at Culinary Concoctions by Peabody. While both of these look and sound fantastic, the last thing I need in my house is a full-size cheesecake. I have no self control when there is cheesecake around. For that reason, I usually only make them when feeding a crowd. Fortunately, these mini cheesecakes offer the perfect solution. <br />
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Of course me being me, I couldn't just make a mini version of one of the many recipes for red velvet cheesecakes that are available. Nope. I had to add chocolate. Well, white chocolate. The cheesecake and the cream cheese frosting both have a healthy dose of melted white chocolate mixed in. I think this extra step really takes this already spectacular dessert over the top. Seriously, white chocolate cream cheese frosting may just be my new favorite thing. If you're looking for a special dessert for Valentine's Day, or any day for that matter, here's a portion controlled one that's sure to please.</div>
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<span style="color: #660000; font-size: large;">Mini Red Velvet White Chocolate Cheesecakes (for two)</span><br />
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<b>White Chocolate Cheesecake Layer</b><br />
1 ounce white chocolate<br />
1 ounce heavy cream<br />
4 ounces cream cheese, softened<br />
2 tablespoons sugar<br />
1 egg <br />
1/2 teaspoon lemon juice<br />
1/2 teaspoon vanilla extract<br />
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1. Pre-heat oven to 300 degrees. Butter two wells of a small cheesecake pan. (I recommend this <a href="http://www.amazon.com/Norpro-Nonstick-Small-Cheesecake-Pan/dp/B002NV3V6O/ref=sr_1_1?ie=UTF8&qid=1327467458&sr=8-1">one</a>). <br />
2. Melt white chocolate with heavy cream either in a double boiler or in the microwave in 15 second intervals, stirring until smooth. Set aside to cool.<br />
3. Beat together cream cheese and sugar on medium speed until smooth. Add egg, lemon juice, and vanilla, mixing on medium-low speed until well blended. Finally, add melted white chocolate and mix on low until incorporated.<br />
4. Divide batter between the two cheesecake wells. Bake until set, approximately 15 minutes.<br />
5. Allow cheesecake to cool to room temperature, then refrigerate at least two hours.<br />
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<b>Red Velvet Cake</b> adapted from: <a href="http://www.dessertfortwo.com/2010/04/red-velvet-cupcakes/">Dessert For Two</a> and The Pastry Queen via <a href="http://www.jasonandshawnda.com/foodiebride/archives/547">Confections of a Food Bride</a><br />
1/4 cup unsalted butter, softened<br />
1/4 cup sugar<br />
1 egg white <br />
1 teaspoon red food coloring <br />
2 teaspoons unsweetened cocoa powder <br />
1/3 cup plus 2 tablespoons cake flour <br />
1/8 teaspoon salt <br />
1/8 teaspoon baking soda <br />
1/2 teaspoon vanilla extract <br />
2 tablespoons buttermilk<br />
2 tablespoons sour cream<br />
1/8 teaspoon white vinegar<br />
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1. Pre-heat oven to 350 degrees. Butter two wells of a mini cheesecake pan.<br />
2. Cream together butter and sugar on medium-high until light and fluffy. Add egg white and continue beating until thoroughly combined.<br />
3. With mixer off, add food coloring and cocoa powder. Mix on low until incorporated, then beat on medium-high for two minutes.<br />
4. Sift together flour, salt, and baking soda. Mix together vanilla extract and buttermilk. Alternate adding half of dry ingredients with half of buttermilk/vanilla mixture to the butter mixture, beating on medium until combined after each addition. Mix in sour cream and vinegar on low speed until combined.<br />
5. Divide batter between the two prepared wells. Bake until cakes test done with a toothpick, 20-25 minutes. Allow cakes to cool for about five minutes in the pan, then transfer to a cooling rack to complete cooling.<br />
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<b>White Chocolate Cream Cheese Frosting</b><br />
1 ounce white chocolate<br />
1 tablespoon heavy cream<br />
2 ounces cream cheese, softened<br />
2 tablespoons unsalted butter, softened<br />
2/3 cup powdered sugar<br />
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1. Melt white chocolate together with heavy cream in either a double boiler or in the microwave in 15 second increments. Set aside to cool.<br />
2. Beat together cream cheese and butter until thoroughly combined. Beat in melted white chocolate. Add powdered sugar in batches, beating with each addition. If a stiffer frosting is desired, add additional powdered sugar.<br />
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<b>Assembly</b><br />
white chocolate shavings<br />
powdered red food coloring (optional)<br />
cocoa powder (optional)<br />
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1. If necessary, level mini-red velvet cakes, then cut each cake into two halves using a serrated knife.<br />
2. Place one chilled cheesecake layer between two layers of cake. <br />
3. Cover each cake with a thin crumb coat of frosting to lock in any loose crumbs, then chill for at least 30 minutes. Apply a final coat of frosting and garnish with white chocolate shavings. If desired, sprinkle with powdered red food coloring or cocoa powder.<br />
4. Refrigerate until ready to serve.<br />
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<span style="font-size: x-small;">Linked to: <a href="http://momscrazycooking.blogspot.com/p/blog-hop-party-list-link-up.html" target="_blank">What's Cooking Wednesday</a>, <a href="http://www.sugaranddots.com/2012/01/what-i-whipped-up-wednesday-double.html" target="_blank">What I Whipped Up Wednesday</a>, <a href="http://mrsfoxssweets.blogspot.com/2012/01/mrs-foxs-sweet-party-8.html" target="_blank">Mrs. Fox's Sweet Party</a>, <a href="http://thischickcooks.blogspot.com/2012/01/these-chicks-cooked-weekly-recipe_25.html" target="_blank">These Chicks Cooked</a>, <a href="http://www.somewhatsimple.com/sys-blog-link-party-with-chinese-new-year-ideas-plus-a-giveaway/" target="_blank">Strut Your Stuff</a>, <a href="http://www.somethingswanky.com/2012/01/sweet-treats-thursday_25.html" target="_blank">Sweet Treats Thursday</a>, <a href="http://www.made-famous-by.com/2012/01/famous-linkz-party.html" target="_blank">Famous Linkz Party</a>, <a href="http://www.everydaytastes.com/2012/01/26/its-a-keeper-thursday-recipe-project-linky-41/" target="_blank">It's a Keeper Thursday</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-chocolate-eclair-cake" target="_blank">Sweet Temptations</a>, <a href="http://www.alittlenosh.net/2012/01/crockpot-chicken-stock-and-tastetastic.html" target="_blank">Tastetastic Thursday</a>, <a href="http://www.thesouthernproductqueen.com/one-stop-shoppe-linky-party-4" target="_blank">One Stop Shoppe</a>, <a href="http://designsbygollum.blogspot.com/2012/01/foodie-friday-pairing-romantic-food-and.html" target="_blank">Foodie Friday</a>, <a href="http://www.thesoutherninstitute.com/2012/01/creative-me-link-up_29.html" target="_blank">Creative Me</a>, <a href="http://makingtheworldcuter.com/2012/01/making-the-world-cuter-monday-january-30/" target="_blank">Making the World Cuter</a>, <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-50/" target="_blank">Melt in Your Mouth Monday</a>, <a href="http://www.thegirlcreative.com/2012/01/just-something-i-whipped-up_29.html" target="_blank">Just Something I Whipped Up</a>, <a href="http://sumossweetstuff.blogspot.com/2012/01/market-yourself-monday-tablet-cozy.html" target="_blank">Market Yourself Monday</a>, <a href="http://sweetnaturedtreats.blogspot.com/2012/01/red-velvet-white-chocolate-cheesecake.html" target="_blank">Mouthwatering Monday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/01/trick-or-treat-tuesday_31.html" target="_blank">Trick of Treat Tuesday</a>, <a href="http://anoriginalbelle.blogspot.com/2012/01/make-it-yourself-monday-13-link-up.html" target="_blank">Make It Yourself Monday</a>, <a href="http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link.html" target="_blank">Kitchen Fun and Crafty Friday</a> </span></div>
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<a href="http://comfyinthekitchen.com/"><img src="http://comfyinthekitchen.com/wp-content/themes/mocha/images/button.png" /></a>
<a border="0" href="http://itsahodgepodgelife.blogspot.com/" target="_blank"><img src="http://i830.photobucket.com/albums/zz222/baileytouchton/client%20blogs/gay%20vaughn/hodgepodge-friday2.png" /></a>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com32tag:blogger.com,1999:blog-420008511792298160.post-42393399676146917992012-01-22T07:11:00.000-06:002012-01-24T12:06:12.114-06:00Maple Cherry Pistachio Granola<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1hcDLGD8_jc/TxwKRK5YiGI/AAAAAAAAAFk/P1JmvGsmYGg/s1600/Maple+Cherry+Pistachio+Granola+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nfa="true" src="http://3.bp.blogspot.com/-1hcDLGD8_jc/TxwKRK5YiGI/AAAAAAAAAFk/P1JmvGsmYGg/s400/Maple+Cherry+Pistachio+Granola+1.jpg" width="400px" /></a></div><br />
If you've spent more than twenty seconds talking to me or looking at my blog, it should come as no surprise that I am a dessert lover. I mostly blame my mom for this penchant for all things sugary. I mean, this is a woman who is not opposed to eating cake for breakfast, nor was she opposed to letting me eat cake for breakfast on occasion as a child. Apparently, as I have since learned, cake is not commonly on the menu for breakfast in most households. That's too bad, because cake for breakfast is amazing. <em>For the record, my mom was not a horrible excuse for a parent. She did make me eat healthy food, just not at every meal.</em><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Unfortunately, I have come to the realization that I can't live on dessert alone. Well, I'm sure I could survive for at least a little while on just dessert, but I think my pants would eventually put up a pretty strong protest. Sadly, I do feel the need to sneak in healthy food from time to time, particularly at breakfast. Enter this granola. It's full of wholesome ingredients, it's a cinch to make, and it's very tasty. Even David says so. Also, it's a more socially acceptable breakfast alternative to cake.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This granola is also very customizable. I happen to like cherries and pistachios, so that's what I used this time. Feel free to use any fruit and nut combo you like. Hey, even throw in some flax or sesame seeds if you're feeling crazy. I like to sprinkle it over a bowl of Greek yogurt and fresh fruit; David prefers to eat his with milk, a la cold cereal. It's also pretty good eaten by the handful, straight from the jar. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-size: large;">Maple Cherry Pistachio Granola</span></div>adapted from <a href="http://annies-eats.com/2012/01/09/cherry-chocolate-coconut-granola/">Annie's Eats</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z8Y041F3yw8/TxwKTrf_XYI/AAAAAAAAAFs/25TPCPLjY24/s1600/Maple+Cherry+Pistachio+Granola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nfa="true" src="http://1.bp.blogspot.com/-z8Y041F3yw8/TxwKTrf_XYI/AAAAAAAAAFs/25TPCPLjY24/s400/Maple+Cherry+Pistachio+Granola+2.jpg" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup raw pecans, roughly chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup raw pepitas (aka pumpkin seeds)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 cups old-fashioned rolled oats</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 tablespoons canola oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cups roasted pistachios</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup pure maple syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg white, beaten until foamy</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon salt</div>1 1/2 cups freeze-dried cherries*<br />
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1. Pre-heat the oven to 325 degrees. Line a large baking sheet with parchment paper.<br />
2. Add chopped pecans and pepitas to a large pan over medium heat. Stirring occasionally, allow nuts to brown slightly, 3-5 minutes. Add the oats and canola oil to the pan, stirring to combine, and continue to cook for 3-4 more minutes, or until oats appear slightly toasted.<br />
3. Transfer contents of pan to a large bowl. Stir in pistachios, maple syrup, egg white, and salt. Spread on the prepared baking sheet and bake until granola begins to turn golden brown, approximately 20 minutes. If you prefer larger clumps of granola, do not stir. Otherwise, stir 1-2 times during baking.<br />
4. Allow granola to cool completely. Cooling overnight without stirring should result in granola with larger clumps. Once granola is cool, break in to chunks, add cherries and store in an airtight container.<br />
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<em>*I prefer to use freeze dried fruit in my granola, as opposed to dried, for a couple of reasons: first, it is crispy instead of chewy; second, it generally has no added sugar or preservatives. I can usually find it at Whole Foods or Trader Joe's, and I've seen a couple of varieties at Target.</em><br />
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<span class="Apple-style-span" style="font-size: x-small;">Linked to: <a href="http://www.cookingwithkaryn.blogspot.com/2012/01/what-makes-you-say-mmmmm-monday-linky_22.html">Things that make you say: "Mmmmm"</a>, <a href="http://www.thesoutherninstitute.com/search/label/CreativeMeMonday">Creative Me Monday</a>, <a href="http://www.homesavvyatoz.com/savvy-homemade-monday-25/" target="_blank">Savvy Homemade Monday</a>, <a href="http://www.crazyforcrust.com/2012/01/crazy-sweet-tuesday_24.html">Crazy Sweet Tuesday</a>, <a href="http://33shadesofgreen.blogspot.com/2012/01/tasty-tuesdays-farro-with-butternut.html">Tasty Tuesday</a>, <a href="http://insidebrucrewlife.blogspot.com/2012/01/trick-or-treat-tuesday_24.html">Trick or Treat Tuesday</a></span>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com4tag:blogger.com,1999:blog-420008511792298160.post-52398222718775059722012-01-16T08:16:00.000-06:002012-01-22T22:51:32.600-06:00"Blue Ribbon" Peppermint Patty Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VmQkRJmcnuU/TxEEYsallmI/AAAAAAAAAEQ/oVwLZ-ZsqLU/s1600/Peppermint%2BPatty%2BBrownies%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-VmQkRJmcnuU/TxEEYsallmI/AAAAAAAAAEQ/oVwLZ-ZsqLU/s400/Peppermint%2BPatty%2BBrownies%2B2.jpg" width="400" /></a></div><br />
I affectionately refer to these Peppermint Patty Brownies as my "Blue Ribbon Brownies", since I won a blue ribbon with them at the Tennessee State Fair. Last September, on a whim, I decided to submit a few items, six to be exact, to the Tennessee State Fair's Culinary Arts Competition. With the exception of the kids' contests, I'm pretty sure I was the youngest competitor by a solid three decades. Much to my surprise, I walked away with four ribbons: two first prize and two second prize. Oh, and I won $28. Hey, a cash prize is a cash prize. <br />
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I'll share the rest of my award winning recipes some other time, but today let's talk about brownies. In the world of brownies, there are two distinct camps: those who prefer fudgy, and those who prefer cake-like. I stand firmly on the fudgy side of this battle. If I want something that's cake-like, I'll eat, well, cake. These brownies most definitely meet my requirement for fudgyness. Fudgyness is a word, isn't it? No? Well, it should be. <br />
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On top of being irresistibly fudgy, these brownies have a thick layer of homemade mint patties in the middle. That's right, I said homemade mint patties. Now if you aren't quite the Martha S. wannabe that I am, please feel free to use store bought mint patties. There are, however, a few reasons that I am now a homemade mint patty convert: first, I know exactly what goes in them, so no high-fructose, hydrogenated gunk; second, I can control the level of mint flavor (extra minty for me, please); and finally, and perhaps most important, I can make the chocolate coating just as thick as I want it. <br />
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Whether or not you're looking to win a blue ribbon, I think you should try these out. You won't be sorry.<br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">"Blue Ribbon" Peppermint Patty Brownies</span><br />
inspired by <a href="http://www.davidlebovitz.com/2011/03/chocolate-mint-brownies/">David Lebovitz</a>, peppermint patties adapted from <a href="http://www.epicurious.com/recipes/food/views/Peppermint-Patties-240935">Gourmet</a><br />
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<b>Peppermint Patties</b><br />
2 1/2 cups confectioners sugar<br />
2 tablespoons light corn syrup<br />
1 1/2 tablespoons water<br />
3/4 teaspoon peppermint extract <br />
pinch salt<br />
1 1/2 tablespoons vegetable shortening (I prefer <a href="http://www.amazon.com/Spectrum-Naturals-Shortening-Vegetable-Containers/dp/B001FA1DG4">this brand</a>, as it's non-hydrogenated)<br />
8 ounces bittersweet chocolate, chopped<br />
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1. Combine 2 1/4 cups sugar, water, peppermint extract, vegetable shortening, and salt in the bowl of a stand mixer. Beat at medium speed until combined. <br />
2. Turn out onto the counter and knead in the remaining 1/4 cup confectioners sugar.<br />
3. Roll out to a 7 to 8 inch square and freeze until firm, at least 15 minutes.<br />
4. In the meantime, melt 4 ounces chocolate either in a double boiler or in the microwave at 30 second intervals.<br />
5. Remove mint filling from freeze and spread chocolate evenly over one side. Return to freezer for approximately 15 minutes, until chocolate is firm.<br />
6. Repeat steps 4 and 5, coating the other side of mint filling with chocolate. Once again, return to freezer until ready to add to brownies.<br />
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<b>Brownies</b><br />
7 ounces bittersweet chocolate<br />
4 tablespoons unsalted butter<br />
4 tablespoons vegetable oil<br />
1/4 cup cocoa powder<br />
1 tablespoon instant espresso powder<br />
1/2 teaspoon cinnamon<br />
3 large eggs<br />
8 ounces sugar<br />
1 tablespoon vanilla extract<br />
1/2 teaspoon salt<br />
5 ounces all-purpose flour<br />
Peppermint patties, chopped into large chunks<br />
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1. Pre-heat oven to 350 degrees. Prepare an 8-inch square baking pan by lining with aluminum foil and spraying with non-stick spray.<br />
2. Combine bittersweet chocolate, butter, and vegetable oil in a medium sized microwave safe bowl. Microwave on medium-high in 30 second increments, stirring after each increment. Continue until chocolate is smooth and free of any lumps.<br />
3. Whisk cocoa powder, espresso powder, and cinnamon into chocolate mixture until thoroughly combined. Set aside to cool slightly.<br />
4. In a separate bowl, whisk together eggs, sugar, vanilla, and salt. Slowly whisk in the slightly warm chocolate mixture. Once chocolate is incorporated, stir in flour until no white streaks remain.<br />
5. Spread half of brownie batter into the prepared pan. Top with an even layer of peppermint patties. Pour the remaining batter over the top of the peppermint patties.<br />
6. Bake on the middle oven rack for 35-40 minutes, or until brownies appear puffy. Remove from oven and allow brownies to cool in the pan for about an hour.<br />
7. Once brownies have cooled significantly, place them, unsliced, in the freezer for 1-2 hours. Remove from freezer and allow to thaw slightly. Cut into squares. I prefer to cut them fairly small, as they are very rich.<br />
<br />
Linked to: <a href="http://www.crazyforcrust.com/2012/01/crazy-sweet-tuesday_10.html" target="_blank">Crazy Sweet Tuesday</a>, <a href="http://33shadesofgreen.blogspot.com/2012/01/tasty-tuesdays-spaghetti-carbonara.html" target="_blank">Tasty Tuesdays</a>, <a href="http://insidebrucrewlife.blogspot.com/" target="_blank">Trick or Treat Tuesdays</a>, <a href="http://www.talkingdollarsandcents.net/sweet-temptations-pineapple-bread-pudding.html" target="_blank">Sweet Temptations</a>, <a href="http://www.alittlenosh.net/2012/01/creamy-crockpot-salsa-chicken-and.html" target="_blank">Tastetastic Thursday</a><br />
<a href="http://www.somethingswanky.com/"><img src="http://img.photobucket.com/albums/v729/MissElena/thursday.png" /></a><a href="http://www.savingthosedollars.blogspot.com/search/label/what%27s%20cooking%20thursday/"><img border="0" src="http://i936.photobucket.com/albums/ad201/kelcoled/whatscookingthursday.jpg" /></a><a href="http://www.everydaytastes.com/" target="_blank"><img alt="It's a Keeper" height="125" src="http://www.everydaytastes.com/wp-content/uploads/2011/01/IAK-Button-.jpg " width="125" /></a><a href="http://mrsfoxssweets.blogspot.com/" target="_blank"><img height="125" src="https://lh5.googleusercontent.com/-i_n-9FOelmc/TtuLRyrpLEI/AAAAAAAABVg/L8Gu_b4kq5g/s125/aSweetPartyButton.jpg" width="125" /></a><a href="http://www.simplysweethome.com/" target="blank"><img alt="Photobucket" border="0" src="http://i372.photobucket.com/albums/oo163/JHRivers/SimplySweetHomeButton-1-2-1-1-1.png" /></a><a href="http://comfyinthekitchen.com/"><img src="http://comfyinthekitchen.com/wp-content/themes/mocha/images/button.png" /></a><a border="0" href="http://itsahodgepodgelife.blogspot.com/" target="_blank"><img src="http://i830.photobucket.com/albums/zz222/baileytouchton/client%20blogs/gay%20vaughn/hodgepodge-friday2.png" /></a><a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank"><img border="0" src="http://2.bp.blogspot.com/_OCbgxahykf8/TTsiKOSYQ2I/AAAAAAAAAxA/ofBtPo-ZveY/s1600/Plumpy%2B%25282%2529%2Bbutton.jpg" /></a>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com17tag:blogger.com,1999:blog-420008511792298160.post-10242129906683911342012-01-12T20:28:00.000-06:002012-01-13T19:11:19.866-06:00Oatmeal Cherry Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2xzuEcTk_ig/Tw-Wk2GznpI/AAAAAAAAAD4/LTf-QJY5Xw4/s1600/Oatmeal%2BCherry%2BChocolate%2BChip%2BCookies%2B2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="http://4.bp.blogspot.com/-2xzuEcTk_ig/Tw-Wk2GznpI/AAAAAAAAAD4/LTf-QJY5Xw4/s400/Oatmeal%2BCherry%2BChocolate%2BChip%2BCookies%2B2.jpg" /></a></div><br />
For the longest time, I was convinced I didn't like oatmeal cookies. Of course, most of my early encounters with oatmeal cookies involved raisins, and I hate raisins. Ok, hate is a bit of a strong word. I don't hate raisins like I hate, say, celery. I just don't really care for them. I actually don't care for most dried fruit. I find that it's often overly sweet. Ironic, considering how obsessed I am with sweets in general. The only real exceptions are dried fruits that are both sweet and tart, including dried cherries. <br />
<br />
Anyway, back to my point. I thought I didn't like oatmeal cookies for a long time. Then one day I tried an oatmeal chocolate chip cookie, and my mind was forever changed. Since then I've been on a mission to make the perfect oatmeal chocolate chip cookie: soft, chewy, and chock-full of chocolate chips. Considering how quickly these cookies usually disappear when I share them with friends, I think they come pretty close. Just for kicks, I've thrown in some dried cherries the last few times I've made them, which I think adds just the right touch of tartness. You're welcome to use raisins in place of the cherries, if you prefer. I don't know why anyone would want to ruin a perfectly good cookie by adding raisins, but we're all entitled to our opinions, I suppose.<br />
<br />
<span class="Apple-style-span" style="color: #660000; font-size: large;">Oatmeal Cherry Chocolate Chip Cookies</span><br />
heavily adapted from <a href="http://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732">The Frog Commissary Cookbook</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ql721bnZFCk/Tw-WlNAn_bI/AAAAAAAAAEA/b_S4IBwiA6U/s1600/Oatmeal%2BCherry%2BChocolate%2BChip%2BCookies%2B3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="http://1.bp.blogspot.com/-Ql721bnZFCk/Tw-WlNAn_bI/AAAAAAAAAEA/b_S4IBwiA6U/s400/Oatmeal%2BCherry%2BChocolate%2BChip%2BCookies%2B3.jpg" /></a></div><br />
1 cup (2 sticks, 16 tablespoons) butter, room temperature<br />
10.5 ounces brown sugar (about 1 1/2 cups)<br />
3.5 ounces granulated sugar (about 1/2 cup)<br />
1 large egg<br />
1 large egg yolk<br />
2 tablespoons milk, half and half, or cream<br />
1 tablespoon vanilla extract<br />
9 ounces all-purpose flour (scant 2 cups)<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1 1/2 cups "quick" oats<br />
1 cup old-fashioned oats<br />
12 ounces chocolate chips (about 2 cups)<br />
1 cup dried cherries<br />
<br />
1. Preheat oven to 375 degrees. Cream butter and sugars together on medium-high speed in the bowl of a stand mixer until light and fluffy. Depending on the speed and power of your mixer, this should take 3-5 minutes. Scrape down the sides of the bowl and beater blade as needed.<br />
2. Add egg, egg yolk, milk, and vanilla extract. Continue to mix at medium-high speed for two additional minutes.<br />
3. Whisk together flour, baking soda, baking powder, salt, and cinnamon. With mixer on low, gradually add flour mixture to wet ingredients until thoroughly combined, scraping sides of bowl and blade as needed.<br />
4. Fold in chocolate chips, oats, and cherries either by hand or with the "fold" function on your stand mixer.<br />
5. Scoop dough into approximately 1.5 ounce portions (I like to use a #20 scoop for this task) and place on a parchment lined baking sheet spaced at least three inches apart. Bake for 13-15 minutes, rotating pan once during baking, until cookies are set around the edges and begin to brown. The centers should still appear to be somewhat under-baked. Allow cookies to cool on the cookie sheet for at least five minutes, or until set, before transferring to a cooling rack.<br />
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<a border="0" href="http://itsahodgepodgelife.blogspot.com/" target="_blank"><img src="http://i830.photobucket.com/albums/zz222/baileytouchton/client%20blogs/gay%20vaughn/hodgepodge-friday2.png"/><a href="http://www.simplysweethome.com" target=blank><img border="0" alt="Photobucket" src="http://i372.photobucket.com/albums/oo163/JHRivers/SimplySweetHomeButton-1-2-1-1-1.png" /><a href="http://comfyinthekitchen.com"><img src="http://comfyinthekitchen.com/wp-content/themes/mocha/images/button.png"><br />
<a href="http://alli-n-son.com/sweet-tooth-friday/" mce_href="http://alli-n-son.com/sweet-tooth-friday/" target="_blank"><img border="0" src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday.jpg" mce_src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday2012.png"/><a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank"><img border="0" src="http://2.bp.blogspot.com/_OCbgxahykf8/TTsiKOSYQ2I/AAAAAAAAAxA/ofBtPo-ZveY/s1600/Plumpy%2B%25282%2529%2Bbutton.jpg" /></a></a></a></a></a>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com1tag:blogger.com,1999:blog-420008511792298160.post-12087149078339062932012-01-09T17:44:00.000-06:002012-01-19T15:45:46.414-06:00Chocolate Covered Brownie Bottom Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w98dBLhHFQo/Twt3HDYfNpI/AAAAAAAAADg/Eh09F1sbBUs/s1600/Chocolate+covered+brownie+bottom+cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-w98dBLhHFQo/Twt3HDYfNpI/AAAAAAAAADg/Eh09F1sbBUs/s400/Chocolate+covered+brownie+bottom+cheesecake.jpg" width="400" /></a></div><br />
<center><a href="http://www.simplysweethome.com" target=blank><img src="http://i372.photobucket.com/albums/oo163/JHRivers/SimplySweetHomeButton-1-2-1-1-2.png" border="0" alt="Photobucket" /></a></center><br />
<br />
If your New Years Resolution involved cutting back on calories and losing a few pounds, I recommend clicking away from this page. Immediately. If, however, you are like me and realize that committing to never eating chocolate again would be an exercise in futility, by all means, continue reading.<br />
<br />
This, my friends, is a serious dessert. It is the definition of decadence. My initial inspiration for this cheesecake was this <a href="http://annies-eats.com/2011/05/13/chocolate-raspberry-truffle-layer-cake/" target="_blank">Chocolate Raspberry Truffle Layer Cake</a> over at Annie's Eats. My thought process went something like this: "Wow, that's such a beautiful cake. But I don't really like raspberries. Oh, but you know what I do like? Cheesecake. How about if I cover a cheesecake with chocolate glaze. Oh, oh, and what if I bake said cheesecake on top of a rich and fudgy brownie, instead of your typical graham cracker crust?" And thus, the idea for this cheesecake was born.<br />
<br />
To date I have made this cheesecake three times, and each time it has disappeared within a mater of minutes. In fact, I got only the tiniest of slivers when I took it to a family reunion a few months ago. So, if you're like me, and you haven't sworn off sweets for the New Year, please try this cheesecake. You can thank me later.<br />
<br />
<span class="Apple-style-span" style="color: #660000; font-size: large;">Chocolate Covered Brownie Bottom Cheesecake</span><br />
brownie adapted from: <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1248618627&sr=8-1" target="_blank">Baking Illustrated</a>; cheesecake adapted from: <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=4783" target="_blank">America's Test Kitchen</a>; chocolate glaze adapted from: <a href="http://www.amazon.com/Pastry-Queen-Royally-Recipes-Countrys/dp/1580085628/ref=sr_1_1?ie=UTF8&qid=1304281733&sr=8-1" target="_blank">The Pastry Queen</a> via Annie's Eats<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3dORJqgBJfA/Twt3Jlu1tDI/AAAAAAAAADo/jPy-dZtqAtk/s1600/Chocolate+covered+brownie+bottom+cheesecake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-3dORJqgBJfA/Twt3Jlu1tDI/AAAAAAAAADo/jPy-dZtqAtk/s400/Chocolate+covered+brownie+bottom+cheesecake+2.jpg" width="400" /></a></div><b><br />
</b><br />
<b>Brownies</b><br />
5 ounces bittersweet chocolate, chopped<br />
3 tablespoons butter, unsalted<br />
2 tablespoons teaspoon vegetable oil<br />
2 tablespoons cocoa powder<br />
1 teaspoon instant espresso powder<br />
2 large eggs<br />
5 3/4 ounces sugar<br />
2 teaspoons vanilla extract<br />
1/4 teaspoon salt<br />
3 1/4 ounces all-purpose flour<br />
<br />
1. Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9 x 3-inch cheesecake pan. I have this <a href="http://www.amazon.com/Parrish-Magic-Line-Aluminum-Cheesecake/dp/B0000DE20E/ref=pd_sim_hg_1">one</a> in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.<br />
2. Combine bittersweet chocolate, butter, and vegetable oil in a microwave safe bowl. Microwave on medium-low power in 30 second intervals, stirring with each interval, until chocolate is melted and mixture is smooth. Whisk in cocoa powder and instant espresso powder until thoroughly dissolved. Set aside to cool briefly.<br />
3. In a medium sized bowl, whisk together eggs, sugar, vanilla extract, and salt. Add the chocolate mixture and whisk to combine. Finally, gently whisk in flour until thoroughly incorporated.<br />
4. Spread batter even into the prepared pan and bake for approximately 25 minutes. Brownies should be set, but still slightly undercooked when removed from the oven. Allow to cool thoroughly, at least one hour, before proceeding.<br />
<div align="LEFT" style="font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 0.29in; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Times; line-height: normal;"><b><br />
</b></span></div><b>Cheesecake</b><br />
<div>2 1/2 pounds (5-8 ounce packages) cream cheese, room temperature <br />
10 1/2 ounces granulated sugar <br />
1/8 teaspoon salt <br />
2 ounces sour cream or plain Greek yogurt, room temperature <br />
2 teaspoons lemon juice <br />
1 tablespoon vanilla extract <br />
6 large eggs, room temperature <br />
2 large egg yolks, room temperature <br />
<div align="LEFT" style="font-weight: normal; line-height: 0.29in; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #222222; font-family: 'Times Roman', serif;"><br />
</span></div>1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade. <br />
<div>2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition. </div><div>3. Add sour cream or yogurt, lemon juice, and vanilla. Beat at low speed for 1 minute. Scrape down beater blade and bowl.</div><div>4. With mixer on low, add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute. <br />
5. Slowly pour cheesecake mixture over cooled brownies. Depending on the size of your pan, you may not be able to fit all cheesecake mixture, but you can fill the pan up nearly to the top. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top and escape. <br />
6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.) <br />
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.<br />
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<b>Chocolate Glaze</b><br />
4 ounces bittersweet chocolate, chopped<br />
½ cup heavy whipping cream<br />
¼ cup light corn syrup<br />
2 teaspoons vanilla extract</div><div>1. Combine chocolate and whipping cream in a microwave safe bowl. I like to use a glass Pyrex measuring cup, as it has a spout that will facilitate pouring. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Whisk in the corn syrup and vanilla extract until thoroughly incorporated.<br />
2. Unmold the chilled cheesecake and slowly pour on the glaze, completely covering the top and slightly tilting cake to allow chocolate to drip down the sides. Allow glaze to set up, at least 15 minutes.<br />
<br />
<b>Whipped Ganache</b> <br />
3 ounces bittersweet chocolate<br />
1/3 cup heavy whipping cream<br />
1 tablespoon butter, unsalted, room temperature<br />
<br />
1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter until incorporated.<br />
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes. <br />
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cake in desired pattern.<br />
4. Optional: For additional decoration, place fresh berries (strawberries, raspberries, or blackberries) atop each ganache peak. <br />
<br />
Linked to: <a href="http://www.crazyforcrust.com/2012/01/crazy-sweet-tuesday_10.html" target="_blank">Crazy Sweet Tuesday</a>, <a href="http://33shadesofgreen.blogspot.com/2012/01/tasty-tuesdays-spaghetti-carbonara.html" target="_blank">Tasty Tuesdays</a>, <a href="http://insidebrucrewlife.blogspot.com/" target="_blank">Trick or Treat Tuesdays</a>, <a href="http://www.sugaranddots.com/2012/01/what-i-whipped-up-wednesday.html" target="_blank">What I Whipped Up Wednesday</a>, <a href="http://www.sugaranddots.com/2012/01/what-i-whipped-up-wednesday.html" target="_blank">What I Whipped Up Wednesday</a>; <a href="http://www.sugaranddots.com/2012/01/what-i-whipped-up-wednesday.html" target="_blank">What I Whipped Up Wednesday</a>, <a href="http://janedeereblog.com/2012/01/fusion-friday-1-13-12.html" target="_blank">Fusion Friday</a><br />
<b><a border="0" href=" http://www.33shadesofgreen.blogspot.com/ " target="_blank"><img src="http://i913.photobucket.com/albums/ac332/33shadesofgreen/tasty_tuesdays_complete2.jpg "/></a><a border="0" href="http://itsahodgepodgelife.blogspot.com/" target="_blank"><img src="http://i830.photobucket.com/albums/zz222/baileytouchton/client%20blogs/gay%20vaughn/hodgepodge-friday2.png"/></a><a href="http://www.simplysweethome.com" target=blank><img border="0" alt="Photobucket" src="http://i372.photobucket.com/albums/oo163/JHRivers/SimplySweetHomeButton-1-2-1-1-1.png" /><a href="http://comfyinthekitchen.com"><img src="http://comfyinthekitchen.com/wp-content/themes/mocha/images/button.png"><br />
<a href="http://alli-n-son.com/sweet-tooth-friday/" mce_href="http://alli-n-son.com/sweet-tooth-friday/" target="_blank"><img border="0" src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday.jpg" mce_src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday2012.png"/><a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank"><img border="0" src="http://2.bp.blogspot.com/_OCbgxahykf8/TTsiKOSYQ2I/AAAAAAAAAxA/ofBtPo-ZveY/s1600/Plumpy%2B%25282%2529%2Bbutton.jpg" /></a></a></a></a></b><br />
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</div></div>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com24tag:blogger.com,1999:blog-420008511792298160.post-51944163080214614172012-01-04T21:32:00.000-06:002012-01-11T16:38:57.939-06:00Gluten-Free Chewy Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HqMwCJ0ZYNs/TwUdF9jVscI/AAAAAAAAADA/tnsSrxjAAIs/s1600/Gluten-free+chocolate+chip+cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-HqMwCJ0ZYNs/TwUdF9jVscI/AAAAAAAAADA/tnsSrxjAAIs/s400/Gluten-free+chocolate+chip+cookies+1.jpg" width="400" /></a></div><br />
This was my first intentional foray into the world of gluten-free baking. Sure, I've made a few flourless chocolate cakes and crustless cheesecakes that just happened to be gluten-free, but that was more coincidence than anything else. I've never been one to back down from a challenge in the kitchen, so when a friend asked if I could make a batch of gluten-free cookies for his sister, I of course said yes.<br />
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Having read quite a bit about gluten-free baking, I knew one of the common pitfalls was that cookies often have a grainy texture. After a bit of research and reading reviews of gluten-free flours, I decided to give <a href="http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour" target="_blank">King Arthur Flour's Gluten-Free Multi-Purpose Flour</a> a whirl. This super-fine blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is recommended for use in all types of gluten-free baking.<br />
<br />
I was hoping that these cookies would at least be edible, and at best would be as good as my regular chocolate chip cookies. To my delight, these turned out just right: soft and chewy, like any good cookie should be. Although there is a very slight difference in texture between this version and my standard gluten-filled cookies, they are far from grainy. So, if you or a loved one must avoid gluten for health reasons, and you have a hankering for chocolate chip cookies, bake up a batch of these bad boys. You won't be disappointed.<br />
<br />
<span style="color: #660000; font-size: 130%;">Gluten-Free Chocolate Chip Cookies</span><br />
adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html" target="_blank">Alton Brown</a> and <a href="http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe" target="_blank">King Arthur Flour</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4GBq7t0CBuI/TwUdH07dPgI/AAAAAAAAADI/6XRPspx_YyI/s1600/Gluten-Free+Chocolate+Chip+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-4GBq7t0CBuI/TwUdH07dPgI/AAAAAAAAADI/6XRPspx_YyI/s400/Gluten-Free+Chocolate+Chip+Cookies+2.jpg" width="400" /></a></div><br />
8 ounces unsalted butter, softened<br />
2 ounces granulated sugar<br />
10 ounces brown sugar<br />
1 large egg<br />
1 large egg yolk<br />
2 tablespoons milk, half and half, or cream<br />
1 tablespoon vanilla extract<br />
12 1/2 ounces gluten-free baking mix (I highly recommend this <a href="http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour" target="_blank">one</a>)<br />
1 teaspoon xantham gum<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon cinnamon<br />
16 ounces chocolate chips (any combination, I used a mix of white chunks and semi-sweet chips).<br />
<br />
1. Cream butter and sugars together on medium-high speed in the bowl of a stand mixer until light and fluffy. Depending on the speed and power of your mixer, this should take 3-5 minutes. Scrape down the sides of the bowl and beater blade as needed.<br />
2. Add eggs, milk, and vanilla extract. Continue to mix at medium-high speed for two additional minutes.<br />
3. Whisk together gluten-free baking mix, xantham gum, salt, baking soda, baking powder, and cinnamon. With mixer on low, gradually add flour mixture to wet ingredients until thoroughly combined, scraping sides of bowl and blade as needed.<br />
4. Fold in chocolate chips either by hand or with the "fold" function on your stand mixer.<br />
5. Place dough in the refrigerator to chill for at least<span style="color: #222222;"> one hour. I tend to think longer is better. I usually try to chill for at least four hours, and ideally overnight.</span><br />
<span style="color: #222222;">6. Pre-heat the oven to 375 degrees. Scoop dough into approximately 1.5 ounce portions (I like to use a #20 scoop for this task) and place on a parchment lined baking sheet spaced at least two inches apart. Bake for 12-14 minutes, rotating pan once during baking, until cookies are golden brown. (Note: I found that my cookies turned out best (ok, prettiest) if I flattened them slightly with the bottom of a glass half-way through baking.) Allow cookies to cool on the cookie sheet for at least five minutes before transferring to a cooling rack.</span><br />
<span style="color: #222222;"><br />
</span><br />
<span style="color: #222222;">Linked to: <a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank">Sweets for a Saturday</a>, </span><span class="Apple-style-span" style="color: #222222;"><a href="http://janedeereblog.com/" target="_blank">Fusion Fridays</a>, <a href="http://glutenfreehomemaker.com/2012/01/gluten-free-wednesdays-1-11-12/" target="_blank">Gluten-Free Wednesdays</a></span><br />
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</div>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com1tag:blogger.com,1999:blog-420008511792298160.post-994895382626181402012-01-02T16:41:00.000-06:002012-03-28T07:23:23.703-05:00Tiramisu Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I first made a version of this cheesecake a couple of years ago for a surprise birthday party held in honor of my sister-in-law. She is a long-time fan of <a href="http://shop.thecheesecakefactory.com/order/cheesecakes/tiramisu-cheesecake.html" target="_blank">The Cheesecake Factory's version</a>, which is described as "<span id="description">a delicate Coffee-flavored Cheesecake with Italian Ladyfingers dipped in Marsala Wine, Coffee Liqueur, and Espresso, topped with a layer of light, fluffy Mascarpone Cream and topped with Chocolate Whipped Cream." At that point in my burgeoning baking career, I had only made plain cheesecakes. This seemed like the perfect opportunity to expand my cheesecake repertoire. </span></div>
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When my search for a copycat recipe yielded no suitable results, I set out to develop my own. I started with a base of ladyfingers soaked in Kahlua, simple enough. For the cheesecake layer, I added Kahlua and instant espresso powder to my old faithful plain New York cheesecake <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=4783&extcode=M**ASCA00" target="_blank">recipe</a>. Once the cheesecake was baked and cooled, I topped it with a layer of mascarpone cheese whipped with Kahlua and folded with sweetened whipped cream. For the final layer, I piped on some chocolate whipped cream and topped it off with chocolate covered espresso beans. </div>
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The resulting cheesecake received rave reviews at my sister-in-law's party. This cake was so popular, in fact, that I have been asked to make it over and over again for various functions. It is always a big hit. If you're looking for a show-stopper dessert for the coffee lovers in your life, I urge you to give this one a try.</div>
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<span style="color: #660000; font-size: large;">Tiramisu Cheesecake</span><br />
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<strong>Base</strong></div>
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1 package ladyfingers</div>
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1/3 cup Kahlua</div>
1 teaspoon instant espresso powder<br />
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1. Butter the bottoms and side of an 8 x 3-inch cheesecake pan. I have this <a href="http://www.amazon.com/Parrish-Magic-Line-Aluminum-Cheesecake/dp/B0007PZJ4A/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1325539405&sr=1-2" target="_blank">one</a> in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.<br />
2. Arrange the ladyfingers so that they completely cover the bottom of the pan. You may need to break some of them in to smaller pieces to accomplish this.<br />
3. Mix together the Kahlua and instant espresso powder until the powder is dissolved. Drizzle this mixture over the ladyfingers until they are fairly saturated, but there is no standing liquid in the bottom of the pan.<br />
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<strong>Cheesecake</strong><br />
2 pounds cream cheese (4 - 8 ounce packages), room temperature<br />
1 1/4 cup granulated sugar<br />
1/2 teaspoon salt<br />
4 large eggs, room temperature<br />
2 large egg yolks, room temperature<br />
1/4 cup sour cream or Greek yogurt (not non-fat), room temperature<br />
1/4 cup Kahlua <br />
2 teaspoons instant espresso powder<br />
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1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.<br />
2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.<br />
3. Add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 30 seconds.<br />
4. Gently mix together sour cream (or Greek yogurt), Kahlua, and espresso powder until espresso powder is thoroughly dissolved. Add this mixture to the cream cheese and beat at low speed until thoroughly mixed, about 1 minute.<br />
5. Slowly pour cheesecake batter over ladyfingers. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top.<br />
6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.) <br />
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.<br />
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<strong>Mascarpone Cream</strong><br />
4 ounces mascarpone cheese, slightly softened<br />
2 tablespoons Kahlua<br />
4 ounces heavy cream<br />
1 tablespoon powdered sugar<br />
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1. Beat together mascarpone cheese and Kahlua at medium speed until well mixed and slightly fluffy. Set aside.<br />
2. Beat heavy cream on medium until foamy; add powdered sugar and beat at medium-high until stiff peaks are formed.<br />
3. Gently fold whipped cream into mascarpone mixture, and spread over cheesecake (do not unmold yet). Place cake back in the refrigerator to chill for at least another hour.<br />
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<strong>Chocolate Whipped Cream</strong><br />
4 ounces heavy cream<br />
1 tablespoon powdered sugar<br />
2 teaspoons cocoa powder<br />
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1. Beat heavy cream on medium until foamy. Add powdered sugar and cocoa powder; beat at medium-high until stiff peaks are formed.<br />
2. Unmold cheesecake and transfer to serving platter, if desired. Pipe whipped cream over chilled cake. Garnish with chocolate covered espresso beans.<br />
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Linked to: <a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank">Sweets for a Saturday</a>, <a href="http://janedeereblog.com/" target="_blank">Fusion Fridays</a>, <a href="http://eatathomecooks.com/2012/03/ingredient-spotlight-cream-cheese-2012-and-giveaway.html">Ingredient Spotlight</a>Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com8tag:blogger.com,1999:blog-420008511792298160.post-30988242467668581962011-12-31T17:06:00.000-06:002011-12-31T17:06:17.421-06:00Simply Perfect: All-Butter Shortbread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8SY5BCmh5P8/Tv-PjblkwzI/AAAAAAAAAB4/S29z5-qMfM8/s1600/IMG_2146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" rea="true" src="http://2.bp.blogspot.com/-8SY5BCmh5P8/Tv-PjblkwzI/AAAAAAAAAB4/S29z5-qMfM8/s400/IMG_2146.jpg" width="400px" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sometimes the simplest things really are the best. These cookies certainly prove that point. I first made them out of sheer laziness. I was preparing to make a plain cheesecake when I realized I was out of graham crackers. Not wanting to make a run to the grocery store, because that would entail changing out of my pajamas, I began searching for a simple cookie recipe that could serve as a graham cracker stand-in. I had previously used store-bought shortbread in the crust of a strawberry cheesecake with good results, so that seemed like a good place to start looking. After a bit of searching, I stumbled across a recipe that fit my needs: it was quick, it was easy, and I already had all the ingredients on hand. Perfect.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">All-Butter Shortbread is perhaps the simplest of cookies. The most basic recipes call for just three ingredients: butter (obviously), brown sugar, and flour. Based on a little bit of research on tips for achieving shortbread perfection, I adapted these slightly to include two types of flour (unbleached all-purpose and rice), a pinch of salt, and a splash of vanilla extract. While I was expecting these cookies to be good, they far exceeded my expectations. They're everything shortbread should be: buttery and crumbly; tender, but still slightly crisp; sweet, but not overwhelmingly so. In fact, even David was impressed, and that is no easy feat. He actually made an audible "Mmmm" with his first bite. According to him, these cookies are "just like the ones you buy in those tins around Christmas, but these are better." Probably the most praise he's ever given one of my baked goods. I'm pretty sure I will be making them again and again. In fact, they're so delicious and so easy to make, they may become the new standard for all of my plain cheesecake crusts. And I can almost guarantee that I will never buy pre-made shortbread cookies again.</div><br />
<span style="color: #660000; font-size: large;">All-Butter Shortbread</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">adapted from <a href="http://allrecipes.com/recipe/scottish-shortbread-iv/" target="_blank">allrecipes.com</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_M4FfLeSr2I/Tv-PhKyZUuI/AAAAAAAAABw/RJZraM1kuEg/s1600/IMG_2142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" rea="true" src="http://2.bp.blogspot.com/-_M4FfLeSr2I/Tv-PhKyZUuI/AAAAAAAAABw/RJZraM1kuEg/s400/IMG_2142.jpg" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups (4 sticks, 32 tablespoons) unsalted butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7 ounces brown sugar</div>1 teaspoon vanilla extract<br />
4.5 ounces rice flour<br />
15 ounces unbleached all purpose flour<br />
1/2 teaspoon salt<br />
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1. Beat butter and brown sugar together on medium-high until very creamy, approximately 3-5 minutes. Add vanilla extra and beat an additional 1-2 minutes, scraping down beater blade and sides of bowl as necessary.<br />
2. Sift together flours and salt. Lower mixer speed to medium-low. Add dry ingredients to butter/sugar mixture one cup at a time until fully incorporated.<br />
3. Turn dough out onto a lightly floured surface and roll into one or more cylinder(s). Place dough cylinder(s) in refrigerator for at least an hour to chill. (Alternatively, you may roll out the dough to 1/2 inch thickness and cut into desired shapes using cookie cutters. I would recommend chilling cut-out shapes prior to baking to minimize spreading/puffiness.)<br />
4. Pre-heat oven to 315 degrees. Cut dough into 1/2 inch slices and place on an ungreased cookie sheet. Bake for 18-25 minutes, or until cookies just begin to slightly brown. Allow cookies to cool before removing from cookie sheet.<br />
(Optional - Melt bittersweet or semi-sweet chocolate in a double boiler or microwave with a touch of vegetable oil. Dip cookies in chocolate, place on parchment paper, and chill until chocolate has firmed up.)Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com0tag:blogger.com,1999:blog-420008511792298160.post-24373739433213609572011-12-24T12:47:00.000-06:002011-12-31T16:50:25.428-06:00Soft and Chewy White Chocolate Ginger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CTsN-aGFE5I/TvYZ2R6U4KI/AAAAAAAAABY/Ugl08fWspeE/s1600/0788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="http://1.bp.blogspot.com/-CTsN-aGFE5I/TvYZ2R6U4KI/AAAAAAAAABY/Ugl08fWspeE/s400/0788.jpg" width="400px" /></a></div><br />
Every year when I start brainstorming for types of Christmas cookies to bake and share with friends and family, I ask David for his suggestions. Without fail, he always asks for gingersnaps. In my mind, gingersnaps should be crunchy, spicy cookies. When you bite into one, it should, you know, snap. Hence, ginger-snap. Apparently, David does not share this concept of what a proper gingersnap should be. In his mind, the ideal gingersnap should be soft and chewy. While I certainly enjoy a soft and chewy ginger cookie, I refuse to call such cookies "gingersnaps". If it doesn't snap when you bite into it, it's not a "snap". Those are the rules folks. <br />
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Once I finally figured out that David was actually asking for ginger cookies, I set out to find a recipe that yielded perfectly soft, chewy cookies with a well balanced spicy ginger flavor. After a few semi-successful attempts, I think I finally found a winner. So far, everyone who has tried these has raved about them. As an added bonus, these cookies stay soft and chewy for days and days. So if you, too, are looking for the perfect ginger cookie, give these a shot. <br />
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(Sidenote: I added the white chocolate chunks and crystallized ginger, because well, I like white chocolate and crystallized ginger. If you don't, feel free to leave them out.)<br />
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<span style="color: #660000; font-size: large;">Soft and Chewy White Chocolate Ginger Cookies</span><br />
adapted from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=4766" target="_blank">America's Test Kitchen</a><br />
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12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool<br />
2 1/2 ounces (about 1/3 cup) granulated sugar<br />
2 1/2 ounces (about 1/3 cup) dark brown sugar<br />
1 egg yolk<br />
2 teaspoons vanilla extract<br />
6 ounces molasses (about 1/2 cup), light or dark is fine; I use sorghum from a local supplier<br />
11 1/4 ounces (about 2 1/4 cups) bread flour<br />
1 teaspoon baking soda<br />
2 teaspoon ground ginger<br />
2 teaspoon ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/4 teaspoon ground allspice<br />
1/4 teaspoon salt<br />
2-3 tablespoons finely chopped crystallized ginger<br />
8 ounces white chocolate chunks (optional)<br />
1/2 cup coarse sanding sugar for dipping (I used red and green on some cookies for a festive touch)<br />
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1. Adjust one oven rack to middle position. Preheat oven to 375 degrees.<br />
2. Cream butter and sugars (granulated and brown) at medium-high speed until light and fluffy. Depending on your mixer's power and speed, this should take approximately 3-5 minutes. Scrape down the sides of the bowl as needed.<br />
3. Add egg yolk and vanilla extract and continue beating at medium-high for 1-2 minutes. Scrape down the sides of the bowl midway through.<br />
4. Add molasses and continue beating for 1 more minute.<br />
5. Whisk together flour, baking soda, spices, and salt. With mixer set on lowest speed, gradually incorporate flour mixture into wet ingredients until no streaks of flour are visible. Periodically scrape down sides of bowl.<br />
6. Fold in crystallized ginger and white chocolate chunks using your mixer's fold function, or by hand.<br />
7. Pour sanding sugar into a shallow dish. Roll dough into approximately 1 1/2 inch balls and coat with sanding sugar.<br />
8. Bake for 10-12 minutes on a parchment lined baking sheet. The original recipe recommends only baking one sheet at a time, as the cracks will not properly form otherwise, so I heeded their advice. Remove cookies when they begin to crack. Cookies should still look undercooked between cracks.<br />
9. Allow cookies to cool for at least 5 minutes on the cookie sheet, then transfer to a wire cooling rack to complete cooling.Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com0tag:blogger.com,1999:blog-420008511792298160.post-73480136743618039712011-12-21T18:44:00.000-06:002011-12-27T08:34:33.261-06:00So, you've been a little naughty this year, huh? There's a cookie for that!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lnNFYq8W0HU/TvJ62Pa99XI/AAAAAAAAABE/IT7LhE4H9pw/s1600/IMG_2116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="http://3.bp.blogspot.com/-lnNFYq8W0HU/TvJ62Pa99XI/AAAAAAAAABE/IT7LhE4H9pw/s400/IMG_2116.jpg" width="400px" /></a></div><br />
Like most kids, as a child I was endlessly warned by my parents to "be a good girl, 'cause Santa Claus is watching you." I must admit, in retrospect, the thought of some old guy watching me while I was sleeping is more than a bit suspect. Ahh, but I digress. That ever looming threat of having Santa pass over my house on Christmas Eve was usually enough to scare me straight. On the off chance that I had a particularly naughty day, I assumed I could always lure the big guy with some tempting treats. It must have worked, because I never awoke to an empty stocking.<br />
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If you've had a few days (or months, who's counting) of less than nice behavior this year, I recommend making these Peppermint Bark Cookies. With all the flavor components of peppermint bark (white chocolate, semi-sweet chocolate, and candy cane) baked into a soft and chewy cookie, I think they're good enough to cause Ol' Saint Nick to overlook any minor behavioral transgressions.<br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">Peppermint Bark Cookies</span><br />
adapted from <a href="http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/" target="_blank">Savory Sweet Life</a> and <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html" target="_blank">Alton Brown</a><br />
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8 ounces (1 cup, 2 sticks) unsalted butter, softened but still cool<br />
2 ounces granulated sugar<br />
8 ounces brown sugar (light or dark, either is fine)<br />
1 large egg<br />
1 large egg yolk<br />
1 ounce (2 tablespoons) whole milk, half and half, or cream<br />
1 tablespoon vanilla extract<br />
12 ounces bread flour (please, please weigh your flour; volumetric measurements are not reliable)<br />
1 teaspoon sea salt, small to medium coarse<br />
1/2 teaspoon ground cinnamon<br />
1 teaspoon baking soda<br />
1 1/2 teaspoons baking powder<br />
8-10 ounces semi-sweet chocolate chips<br />
8-10 ounces white baking chocolate, roughly chopped<br />
1/2 cup (more or less) crushed candy canes (not pulverized, but no huge chunks either)<br />
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1. Cream together butter and sugars (brown and granulated) on medium high until very fluffy. This will take 3-5 minutes, depending on the temperature of your butter and the speed/power of your mixer. Stop midway to scrape down sides of the bowl and beater blade.<br />
2. Add egg, egg yolk, vanilla, and milk. Beat for approximately 2 more minutes on medium high. Stop midway to scrape down sides of the bowl and beater blade.<br />
3. Whisk together flour, salt, cinnamon, baking soda, and baking powder. Lower mixer speed to lowest setting. Gradually add dry ingredients, stopping once or twice to scrape down sides of the bowl. Continue until all dry ingredients are incorporated.<br />
4. Add semi-sweet chips and white chocolate chunks. Either mix in using your mixers "fold" function, or stir in with a spoon.<br />
5. Chill the dough for at least one hour. I tend to think longer is better. I usually try to chill for at least four hours, and ideally overnight.<br />
6. Preheat oven to 375 degrees F.<br />
7. Place crushed candy canes in a shallow dish. Scoop dough into approximately 1 oz portions (I like to use a use a 1 oz ice cream scoop), and roll in crushed candy.<br />
8. Place cookies on a parchment lined baking sheet, spaced at least two inches apart, and bake for 11-13 minutes, rotating once halfway through. Cookies should be slightly brown around the edges, yet still appear undercooked in the center, when removed from the oven. The residual heat from the cookie sheet will continue to cook the center. Allow cookies to cool on the cookie sheet for at least five minutes, then transfer to a cooling rack. Or eat them straight off of the cookie sheet. I won't tell anyone.<br />
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Note - You may notice that most of the ingredient portions are provided by weight, not volume. This is because I almost always use my digital food scale to weigh ingredients when I bake. Not only does this allow me to obtain more consistent results, but it also means fewer measuring cups to wash. That's a win-win in my book. If you don't have a digital food scale, I highly recommend that you consider getting one. It will make your life in the kitchen easier.Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com2tag:blogger.com,1999:blog-420008511792298160.post-5974463299371771872011-12-19T09:41:00.000-06:002011-12-19T09:41:52.430-06:00Hello WorldI plan to use this blog to chronicle all of my recipes, which I sometimes have trouble keeping track of, and occasionally have to reinvent. Hopefully this will help me stay a bit more organized.Angie @ Sweet Natured Treatshttp://www.blogger.com/profile/13258089723498211958noreply@blogger.com0