tag:blogger.com,1999:blog-48302737847682333672024-03-12T18:03:13.261-07:00shedrinkscoffeeUnknownhttp://www.blogger.com/profile/08911076812961600421noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4830273784768233367.post-59688965794403238632015-05-28T17:19:00.000-07:002015-05-28T17:42:48.043-07:00An Ode to Snúður<div class="separator" style="clear: both; text-align: justify;">
My love for cinnamon rolls has been well documented. So you can imagine my happy dance when I found extra special and extremely fluffy and enormous cinnamon roll type pastries in Iceland. Apparently they are called Snúður (no, I cannot correctly pronounce that - anyone want to help?) and they are <i>delicious. </i></div>
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Below is my little (ehem, gigantic) cinnamon-y and cardamom-y friend from Akureyri. What follows afterwards is my attempt at recreating that doughy goodness - snúður-like cinnamon rolls perfect for brunch or decadent coffee break. Hope you enjoy!</div>
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<tr><td class="tr-caption" style="text-align: center;">Maybe not the most logistically practical road trip snack, but it was SO SO GOOD.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My Snúður-like creations</td></tr>
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Ingredients:</h4>
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For the dough:</div>
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<li>75g unsalted butter</li>
<li>250ml whole milk</li>
<li>3 tsps dry yeast</li>
<li>50ml sugar</li>
<li>pinch of salt</li>
<li>1 tsp ground cardamom </li>
<li>1/2 tsp ground cinnamon powder</li>
<li>420g self-raising flour</li>
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For the filling:</div>
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<li>70g unsalted butter (room temperature)</li>
<li>100g sugar</li>
<li>2 tbsp cinnamon</li>
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For the icing:<br />
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<li>4 tablespoons unsalted butter</li>
<li>60 ml milk</li>
<li>200g brown sugar</li>
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Directions:</h4>
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Warm the milk over low/medium heat, stirring constantly. Stir in the sugar and yeast, then set aside for 5 minutes.</div>
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Mix together the flour, cinnamon, cardamom, salt, and butter. Add this mixture slowly to the wet mixture, then pour the entire lot into a bread machine and set to "dough". You can, of course, also choose to make this the traditional way by kneading the dough then covering and leaving in a warm place to rise for at least 60 minutes or roughly doubled in size. I have trouble with room temperature consistency in the tiny London kitchen, so jumped at the chance to use Mom's more accurate bread machine (so fluffy!!!). </div>
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After the dough has doubled in size (60-90 minutes), flour your work surface and rolling pin and roll out half of the risen dough into a roughly rectangular shape about 1 cm thick. Then thoroughly blend the filling ingredients - unsalted butter, sugar, and cinnamon - together and spread half the mixture evenly over the dough, leaving a filling free frame of about 1 cm all around. </div>
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Now <i>carefully</i> roll the dough up as tightly as you can. Let's say side A of the dough rectangle is longer than side B. You will roll side B. So you should be rolling more rather than less - got it?</div>
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Using a very sharp clean knife, cut the rolled up dough log into 3 cm wide pieces and place each one swirly side up on a lightly greased baking tray, leaving a little space between each piece. I used both cake tins and cookie sheets/baking trays for my Snúður. With baking trays you can space the cinnamon rolls further apart and they will have defined edges. If you chose cake tins, the rolls will smush together, leaving you with softer, pull apart edges. The choice is yours!</div>
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Repeat the rolling and filling spreading steps with the remaining half of dough and filling.</div>
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Cover the cake tins/cookie sheets/baking trays with a cloth and leave the dough rolls in a warm place for another hour for the second (and final) proofing. The Snúður should nearly double in size again!</div>
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<i>Finally </i>preheat your oven to 200C and bake the Snúður for 7-8 minutes. When finished they should be lightly golden brown on top. Remove from the oven and allow to cool for a minute or two before tucking in.<br />
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While the Snúður are baking, you can prepare (if you'd like) the icing. Melt the butter in small saucepan, then add the brown sugar and milk, stirring constantly. The icing should begin to thicken after about 2 minutes. Once the icing has reached a smooth consistency, take the saucepan off the heat and set aside for a few minutes to cool. Then spoon on top of the Snúður and enjoy!<br />
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These spiced spirals of doughy deliciousness are also excellent (and slightly less sweet) without the icing and/or served alongside Skyr or Smari (a Skyr-like alternative you can find in some US grocery stores).<br />
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I hope you enjoy these as much as I did!<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-3532090755647884332015-05-21T05:28:00.001-07:002015-05-21T05:35:35.990-07:00Iceland Part II: South Coast and Jökulsárlón<div class="separator" style="clear: both; text-align: center;">
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We picked up our car the morning after landing in Iceland (had an excellent experience renting a Ford Escape from Go Iceland, but more on that later) and headed out of the Reykjanes Peninsula and along the southern coast. Our first stop on what we began calling our Waterfall Tour of Iceland - Seljalandsfoss, which you can walk behind! Yes, tour buses stop here, but they don't stay for long, so you can wait them out easily. Definitely take the time to walk the slippery path behind the waterfall and to explore the area around it. Be prepared to get wet, and definitely wrap your camera gear in an all weather cover. </div>
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<tr><td class="tr-caption" style="text-align: center;">All adventure-y with the rainbow behind Seljalandsfoss</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The fellow and the waterfall</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_FQ2id419m-I2_3kQ4XGmoBEQ4KNiKrrGc_FXpaXJqtj8NVcfXC-nvxORdrlXw5wMnPy3qu2aKNCfp_ym509fnsxit8Qythq1hEz-Kf4ZNHgA5YzHGGIrpJRv8cE9Uf0VnThR5bkWvHL/s1600/windypath2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_FQ2id419m-I2_3kQ4XGmoBEQ4KNiKrrGc_FXpaXJqtj8NVcfXC-nvxORdrlXw5wMnPy3qu2aKNCfp_ym509fnsxit8Qythq1hEz-Kf4ZNHgA5YzHGGIrpJRv8cE9Uf0VnThR5bkWvHL/s1600/windypath2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exploring the path away from Seljalandsfoss</td></tr>
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Our roadside game of "Spot the Waterfall" was endlessly successful too:<br />
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I did a lot of research and planning for this trip (more on that later, with some links I found super useful), and became moderately obsessed with getting to see Jökulsárlón Glacier Lagoon. However, I knew it was quite a haul along the southern coast and was hesitant because I didn't want it to create any sort of time pressure. But when we arrived in Vik with several hours of sunlight remaining (hooray for spring/summer daylight hours in Iceland!), we decided to just go for it. And I'm so glad we did! Our four hour round trip through the constantly changing landscape was beautiful, and the glacier lagoon was breathtakingly surreal.</div>
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We actually spotted the glacier first, and to say I was excited would have been an understatement. Like a kid with snow on Christmas, people. I'll let the pictures convince you though.<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh, you know, just part of a glacier. Floating around. As they do.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY8Qj-l15f6MGNW9D6EMglKuK6Jrf6NC4Y-fsl6W8MC8R_CiB9BaeD_OBj2kJc4j3y3QNGQrNZGxbm_1nS4kkcl30C1bLudhs3txcuiAdzDkusk15de1N_NdvfZCLPJdd8xj8w4Chhl-7/s1600/glacierlagoon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY8Qj-l15f6MGNW9D6EMglKuK6Jrf6NC4Y-fsl6W8MC8R_CiB9BaeD_OBj2kJc4j3y3QNGQrNZGxbm_1nS4kkcl30C1bLudhs3txcuiAdzDkusk15de1N_NdvfZCLPJdd8xj8w4Chhl-7/s1600/glacierlagoon5.jpg" width="512" /></a></div>
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We arrived around 8pm, well after the tours and cafe had closed up shop for the evening, but there was plenty of daylight left to explore the shoreline of the lagoon when only a few other people were there too.<br />
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We also watched arctic sparrows catching fish for their dinner - there must have been a nesting site on the other side of the lagoon, because they kept flying overhead with tiny fish in their beaks. Drove back to Vik exhausted and thrilled, making it back just as the last bit of light checked out for the night.</div>
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-50312575013287103582015-05-19T18:10:00.001-07:002015-05-19T18:12:44.777-07:00Iceland Adventure Part I<div class="separator" style="clear: both; text-align: center;">
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One year ago today, I was on a plane to Reykjavik (with the fellow, oh la la) for a week long adventure in Iceland. Wish I was there now! But since that's not in the cards for the moment, I'll be reminiscing and sharing pictures and tips for those of you planning your own Icelandic adventure. Hope you enjoy!</div>
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As you probably already suspect, Iceland is amazingly beautiful like WHOA.</div>
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Our first stop was <a href="http://www.bluelagoon.com/">the Blue Lagoon</a>, which is probably already on your list, unless you think it's too touristy, in which case I urge you to reconsider your views. I am so glad we started our week in Iceland with a refreshingly relaxing day floating around the Blue Lagoon. From landing at Reykjavik, you can be there within two hours, and it was such a lovely way to jump straight into holiday mode. Yes, there are other thermal spas in Iceland, and they are absolutely worth checking out as well. (I totally have a list ready for next time.) We splurged a little bit and went for the ticket package that included fluffy robes in which we lunched like champions in the Lava Restaurant (so, so good!). After a hectic few weeks, the day spent soaking here was the perfect way to start our adventure. I imagine it would also be excellent as a last day in Iceland activity. Pro tip: you can get a sunburn here. One of us learned this the hard way. Cough, cough, not me, cough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61sp9sa72BHy4i1aCKpqrK24zUNiBOGNNgAuLu1B7gMMxlJhasWQ18kclkBRB82C4t4m8v-9rXyYkGbiSZy3TX-QRQl19kt-OsBpL9JLnW7zUq4PcCbh5pUDj8pBwD-gmxWhGI66kM3QU/s1600/bluelagoonme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61sp9sa72BHy4i1aCKpqrK24zUNiBOGNNgAuLu1B7gMMxlJhasWQ18kclkBRB82C4t4m8v-9rXyYkGbiSZy3TX-QRQl19kt-OsBpL9JLnW7zUq4PcCbh5pUDj8pBwD-gmxWhGI66kM3QU/s1600/bluelagoonme.jpg" width="640" /></a></div>
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Another fun tip: if you want photos from your visit, but are hesitant to bring your DSLR into the waters (a warning on the website says the steam "corrodes cameras nicely"), consider bringing along a waterproof disposable camera. The photo below is from a little Kodak that worked really well for capturing the vibe of the day. Feeling fancier? <a href="http://www.photojojo.com/">Photojojo</a> has an <a href="http://photojojo.com/store/awesomeness/iphone-super-suit/">iPhone Super Suit</a> that is waterproof and provides cushion for little falls - not that any of us have ever been guilty of dropping our phones...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSGAmgMXLVfxtutNTJolAgIluTQj-0uBWdSBahs41tXasJDgYzmFejbXRCI2eYu9rIVgd3s7A0QpXjJHzKdsGr6DrhgAoZBoHwVxmyolBhhFAYgOe_45blklKFHUQI8XPMQETOIm9bZfg/s1600/instantcamera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSGAmgMXLVfxtutNTJolAgIluTQj-0uBWdSBahs41tXasJDgYzmFejbXRCI2eYu9rIVgd3s7A0QpXjJHzKdsGr6DrhgAoZBoHwVxmyolBhhFAYgOe_45blklKFHUQI8XPMQETOIm9bZfg/s1600/instantcamera.jpg" width="640" /></a></div>
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Stay at the <a href="http://www.nli.is/photos">Northern Lights Inn</a>. It is within view of and very easy walking distance of the Blue Lagoon, although it is not the hotel directly next to the lagoon. Dinner in their restaurant was lovely (get the fish, whatever it is!) and the rooms were clean and modern. The Northern Lights Inn also very kindly arranged airport transfers for us, so we were able to go an extra day sans rental car.</div>
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<tr><td class="tr-caption" style="text-align: center;">View from the Northern Lights Inn</td></tr>
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We were there in May, so we didn't see any Aurora Borealis action, but there is the potential to spot the Northern Lights from the inn at appropriate times of year. (It's far enough away from city lights.) I wouldn't say no to another visit *insert wanderlusty puppy dog eyes here*...</div>
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Part II of the Icelandic adventure coming tomorrow!<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com15tag:blogger.com,1999:blog-4830273784768233367.post-23510359700867789672015-05-10T06:14:00.001-07:002015-05-10T06:18:27.544-07:00London Coffee Festival<div style="text-align: justify;">
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I <i>almost</i> missed Brick Lane's ode to the black ichor of life that is the London Coffee Festival. Luckily, I was able to snag two tickets to the brunch session (aren't you all trendy with a "brunch" rather than "morning" session, London Coffee Festival?) last Sunday. What follows is a photographic diary of my trip into caffeine, my cannonball into coffee. To say I was buzzing by the end of the three hours in the Old Truman Brewery would be a slight understatement.. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3IWfbiNQZKHF8GOKlMs_ZVMEoe5Nzqbckic3TSaGIs03neEC9e-fE6QZpqsHSomsfX3aHK9q8DbhFw9xQlfOH4nL88QXHT3AOf9SNf8EfnJRMob8ET_Ztew-Fb6XXq_NWFPERG9eQEGR/s1600/coffeeflight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3IWfbiNQZKHF8GOKlMs_ZVMEoe5Nzqbckic3TSaGIs03neEC9e-fE6QZpqsHSomsfX3aHK9q8DbhFw9xQlfOH4nL88QXHT3AOf9SNf8EfnJRMob8ET_Ztew-Fb6XXq_NWFPERG9eQEGR/s1600/coffeeflight.jpg" width="456" /></a></div>
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The morning started off with a bang thanks to <a href="http://shop.squaremilecoffee.com/">Square Mile Coffee</a>. They were offering flights of three distinct coffees poured out by a friendly fellow giving tasting notes. Sidenote: how have I not seen this before? I feel like coffee flights should be standard fare in East London at least. Who's on board with me?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPw2dr5NQX-cbGcQtzN2poGy2CyNgVyfHjbNSuK-3FZkL8oSqmSP0yFcDxUBNo33sr5GLOfsKJUHeE86y8-l2L5nTh_YGSrkXWKbCfUDWG3hH1BW1suKZTclrg_Hs0JMOkqhPBdcxr6sa/s1600/360coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPw2dr5NQX-cbGcQtzN2poGy2CyNgVyfHjbNSuK-3FZkL8oSqmSP0yFcDxUBNo33sr5GLOfsKJUHeE86y8-l2L5nTh_YGSrkXWKbCfUDWG3hH1BW1suKZTclrg_Hs0JMOkqhPBdcxr6sa/s640/360coffee.jpg" width="456" /></a></div>
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Our next stop was the Make Decent Coffee lounge, where baristas from <a href="http://threesixtycoffee.co.uk/">ThreeSixty</a> coffee demonstrated the various methods and benefits of pour over vs Chemex vs French Press vs (the frightening to the uninitiated/clumsy) Aeropress. I picked up some useful tips for my morning cafetiere. Did you know scooping the floating grounds before you press the plunger down cuts down any bitterness?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPQr9sK_vflybhRxfECH41AUnNaamiYeUnKSK-ficWE2zx2kzwjW0t8G1GLdK2K9xytZR_D19nJE39fT5gBpCKkxgYGPXvkQmQyrQZ5-Irjg2moj4oHSaUW1mkaER0fNvTIbO-bny6w5F/s1600/makedecentcoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPQr9sK_vflybhRxfECH41AUnNaamiYeUnKSK-ficWE2zx2kzwjW0t8G1GLdK2K9xytZR_D19nJE39fT5gBpCKkxgYGPXvkQmQyrQZ5-Irjg2moj4oHSaUW1mkaER0fNvTIbO-bny6w5F/s640/makedecentcoffee.jpg" width="456" /></a></div>
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I also picked up a Peanut Butter doughnut from the tempting <a href="http://www.crosstowndoughnuts.com/">Crosstown Doughnuts</a> booth. It was a very fluffy doughnut, and tasty - I maybe had to stop myself from picking up more from the Piccadilly Circus location later in the week in order to avoid becoming a doughnut monster. A little word of advice to Crosstown though - warn people with North American accents that the jam is blackcurrant. Please. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8wsOPqiB1URpOyXuK_6BJIKOvJ3Ppa40T1DzfBbOXoGy-cAb8mdGclIXkYyAKAMniFg7i3qKQoCzqFLoJu45G1JtC_z-2VIWcQIomTnCsqVwMDMQhSC1hKIIZcfAGZxliLpML3g2IYwR/s1600/crosstown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8wsOPqiB1URpOyXuK_6BJIKOvJ3Ppa40T1DzfBbOXoGy-cAb8mdGclIXkYyAKAMniFg7i3qKQoCzqFLoJu45G1JtC_z-2VIWcQIomTnCsqVwMDMQhSC1hKIIZcfAGZxliLpML3g2IYwR/s640/crosstown.jpg" width="456" /></a></div>
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I really enjoyed the variety of cold brew coffee at the festival. The selection on offer at the <a href="http://www.goodbeans.co.uk/">Goodbeans</a> booth had to be my favorite though - very very smooth. The extremely cute Alice-in-Wonderland-esque bottles didn't hurt either. Bonus points for presentation and friendly staff!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyV3la3SubLm05m2Wq-Tsty709UoCVx9jFufY0DmuNYG3frfxloIozdv6O8mqxkVIdZyAIWxT8DRpyN5MHkNBdnP59JlXp9MDSvq5Wyi6XeIbsOGwVvuzHTkFeLA8y0IAU1O7WWOnPHqWX/s1600/goodbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyV3la3SubLm05m2Wq-Tsty709UoCVx9jFufY0DmuNYG3frfxloIozdv6O8mqxkVIdZyAIWxT8DRpyN5MHkNBdnP59JlXp9MDSvq5Wyi6XeIbsOGwVvuzHTkFeLA8y0IAU1O7WWOnPHqWX/s640/goodbeans.jpg" width="456" /></a></div>
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The London Coffee Festival was also the place for some quirkier takes on coffee, such as the coffee soap and granita (a joint effort with <a href="http://www.gelupo.com/">Gelupo</a>) on offer from cold brew maker <a href="http://www.minorfigures.com/">Minor Figures</a>.<br />
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There were also lots of freshly pressed juices and tasty treats on offer. Sandwiches from St John's? Check. Chocolate tastings? Check. All the baked goods your coffee could possibly want as a companion? Check.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mounds of baked treats from <a href="http://www.cakesmiths.com/">Cakesmiths</a></td></tr>
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Overall, a pleasantly different East London brunch experience (of sorts). We also walked away with kicky totes and a guide to London coffee shops, so expect to see some coffee shop reviews in the near future! I'm off to brew some decent coffee now. A very happy and caffeinated Sunday to you all!<br />
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com25tag:blogger.com,1999:blog-4830273784768233367.post-64177199606266636142015-03-19T07:11:00.002-07:002015-03-21T05:33:56.102-07:00Happy St. Patrick's Day!<div class="separator" style="clear: both; text-align: center;">
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Hoping everyone enjoyed their St. Patrick's Day festivities and that you've all made a full recovery by now! Did you make anything particularly tasty, have a festive pint or two of Guinness, or wear a lot of green? I was shocked SHOCKED to learn from the Irish fellow that pinching non-green-wearing folk on March 17th was/is unheard of in Ireland. What gives, America? I want those 14 anxious days of my school experience back please and thank you!<br />
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We were disappointingly un-festive here this year, so I'm posting a few pictures taken up in Donegal a couple summers back. Did you miss out on Tuesday too and now need something extra delicious to bake this weekend? Maybe these will help:<br />
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<a href="http://www.stylist.co.uk/life/recipes/chocolate-guinness-cake">This chocolate Guinness cake recipe from The Hummingbird Bakery</a>. I haven't tried it yet, but I've baked practically everything in <a href="http://www.amazon.co.uk/Hummingbird-Bakery-Cookbook-Tarek-Malouf/dp/1845978307">this Hummingbird Bakery cookbook</a> and have yet to be disappointed.<br />
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Or maybe you want to go SUPER decadent with <a href="http://www.nigella.com/recipes/view/baileys-cheesecake-613">a Bailey's cheesecake recipe from Nigella?</a><br />
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Looking for something healthier? How about this beautiful <a href="http://www.independent.ie/life/food-drink/recipes/raw-avocado-supercake-30907046.html">raw avocado supercake from</a> Natasha Corrett's new recipe book <a href="http://www.amazon.co.uk/Honestly-Healthy-Cleanse-Natasha-Corrett/dp/1444779486">Honestly Healthy Cleanse</a>? This one is high on my avocado-loving-self's to make (and devour!) list...<br />
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I'll also be back with regular posts and a new look in April. It's something I've been working on for awhile (too many projects!), and I hope you'll all check back!</div>
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com2tag:blogger.com,1999:blog-4830273784768233367.post-37314340823922746022014-03-17T02:26:00.001-07:002014-12-26T14:23:49.509-08:00Soda Bread Muffins<div class="separator" style="clear: both; text-align: center;">
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Happy St. Patrick's Day! To celebrate, I adapted <a href="http://www.kingarthurflour.com/recipes/irish-soda-bread-muffins-recipe">this Irish Soda Bread recipe</a> from the delightful bakers at <a href="http://www.kingarthurflour.com/">King Arthur Flour</a>. SO GOOD for breakfast or an afternoon pick-me-up. I primarily adjusted the original recipe to work with gluten-free flour, incorporate my love of cinnamon, and use the abundance of sultanas in my kitchen!</div>
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I made these yesterday and there might be only three left. So I think it's fair to say these were a hit. Hope you think so too!</div>
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What you'll need (makes 18 muffins)</h4>
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<li>210g all purpose gluten-free flour blend</li>
<li>2 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp ground cinnamon</li>
<li>pinch of salt</li>
<li>70g caster sugar</li>
<li>1 large egg</li>
<li>225g buttermilk</li>
<li>50ml milk</li>
<li>75ml vegetable oil</li>
<li>60g sultanas</li>
<li>120g currants</li>
<li>caster sugar and ground cinnamon for topping</li>
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What to do:</h4>
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Preheat your oven to 180C/360F.</div>
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Combine all dry ingredients - flour, baking soda, baking powder, cinnamon, sugar, salt, sultanas, and currants - in a large mixing bowl.</div>
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In a smaller separate bowl lightly beat the egg, then combine with the buttermilk, milk, and vegetable oil. Pour this mixture into the dry ingredients and stir lightly. Really a turn or two with a mixing spoon should do it. To ensure optimum fluffiness for your baked muffins, take care to not over stir. </div>
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Line a muffin tin with papers or lightly grease the tin - I went for papers here, clearly. Fill the paper liners at least 2/3 of the way up - these muffins do not rise too much, so I had no trouble with overflow.</div>
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Once you've filled the muffin tin, mix together about 2 tablespoons of caster sugar and 1/2 tsp cinnamon, then sprinkle on top of each muffin.</div>
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Pop the filled muffin tin into the oven for 15-20 minutes, until lightly golden brown on top and/or an inserted fork comes out clean. Enjoy warm with coffee or tea! Or perhaps with a festively green juice?</div>
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The buttermilk made these surprisingly airy, and the adjusted liquid to dry ingredients ratio worked really well with the gluten-free flour blend (no crumbly mess, as is sometimes the case when you substitute gluten-free flour directly into a recipe - hurrah!).<br />
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Hope you enjoy your St. Patrick's Day! Any big celebration plans? Baking with Guinness or Bailey's maybe? I'd love to hear!<br />
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-87722583878372411862014-03-13T07:08:00.001-07:002014-12-26T14:28:59.760-08:00Canals and Bicycles and Flowers, Oh My!<div class="separator" style="clear: both; text-align: center;">
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This weekend we had a little getaway adventure to Amsterdam! It was so nice to explore and relax in a city full of canals and boats and bicycles. And the weather was amazingly cooperative - I maybe wanted to play hooky and stay another day in the sunshine. If only!</div>
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SO MANY BICYCLES. And so many varieties - cargo bicycles, a mother with a baby strapped to her and another small child riding at the handlebars, passengers riding sidesaddle, and one guy transporting a stack on chairs, just to name a few! On Sunday we took a bicycle tour of the city and pretended to be locals. Well, pretended to be locals if we ignored the duck-like line of our fellow tour takers.<br />
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Pretty purple canal side houses - apparently they are built to lean forward a little bit so people can use a pulley system to move their furniture in! Or at least that's the story we were told...<br />
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Flowers in the floating flower market.<br />
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I also kind of want to live in a houseboat now. And maybe walk to <a href="http://www.pancakesamsterdam.com/?lang=en">Pancakes! Amsterdam</a> a few times a week. I have a serious pancake/waffle weakness.</div>
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More flowers in the market. We brought some tulip bulbs home with us - fingers crossed they do well!<br />
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We stayed in the Museum Quarter, which made it super convenient to visit the newly renovated <a href="https://www.rijksmuseum.nl/en">Rijksmuseum</a>, the symphony -because we fancy like that, clearly ;-) - and the <a href="http://www.vangoghmuseum.nl/vgm/index.jsp?lang=nl">Van Gogh Museum</a>.</div>
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I would love to go back again sometime and and see the tulip fields in bloom, enjoy a leisurely afternoon drink by a canal, and take a long bike ride out of the city. Have you been to Amsterdam? Are you planning an adventure there anytime soon?</div>
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Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-71930591185012265882014-02-21T10:32:00.003-08:002014-12-26T14:41:48.680-08:00Carrot Cake Cookies<div class="separator" style="clear: both; text-align: center;">
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Oh yes, you heard me - carrots in cookies. Delicious and fluffy Carrot Cake Cookies. Seriously, these are totally the cookie incarnation of carrot cake. The carrots lend an excellent cake-like consistency to these cookies, as well as a natural sweetness so you won't need nearly as much sugar as you would for other oatmeal raisin type cookies!</div>
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What you'll need (Makes 3 dozen cookies)</h4>
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<ul>
<li>240g unsalted butter (room temperature)</li>
<li>180g caster sugar</li>
<li>2 eggs</li>
<li>200g grated carrots</li>
<li>1 tsp vanilla extract</li>
<li>360g flour</li>
<li>1/2 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 tsp ground ginger</li>
<li>140g oats</li>
<li>200g raisins</li>
<li>100g walnuts (optional)</li>
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What to do:</h4>
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Preheat your oven to 170C/340F.</div>
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Prepare the 200g of grated carrots. 2-3 large carrots should cover it.</div>
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In a large mixing bowl, combine the eggs, sugar, butter, and vanilla extract. Once thoroughly blended - no butter lumps! - add in the grated carrots. </div>
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Mix the flour, baking soda, salt, cinnamon, and ginger together in a separate bowl. Gradually add this to the wet mixture, stirring as you go. Next gradually stir in the oats.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRC2KqcZAU8wHPuFXrxtJ1KP9NFeOL32G4ejLvh6QGb_BehZH27Hy-ruldly1I5EW5Y0IBdAHLjkCg6qN68UBOI1vLASAwu8qdDudqdtv8Huhk0SvHCYu8v3gn_0Homv0AUtPH1Dj_HwF/s1600/carrotdough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRC2KqcZAU8wHPuFXrxtJ1KP9NFeOL32G4ejLvh6QGb_BehZH27Hy-ruldly1I5EW5Y0IBdAHLjkCg6qN68UBOI1vLASAwu8qdDudqdtv8Huhk0SvHCYu8v3gn_0Homv0AUtPH1Dj_HwF/s1600/carrotdough.jpg" height="480" width="640" /></a></div>
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Finally, fold in the raisins and, if you want to include them, the walnuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWKkCBCwkaYTwmu0YYa2IEvKDNBSAUpzHqxo14vKO4Ktjj2npCdgeBe47x7eb8_EMsg6ILqPs8R5jdtXc51kMMfWDeiuNwQtb6WqGzvzyTstmyLATgb9M0AwXt77IZTHYrYGm00pxYWBA/s1600/carrotcookiedough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWKkCBCwkaYTwmu0YYa2IEvKDNBSAUpzHqxo14vKO4Ktjj2npCdgeBe47x7eb8_EMsg6ILqPs8R5jdtXc51kMMfWDeiuNwQtb6WqGzvzyTstmyLATgb9M0AwXt77IZTHYrYGm00pxYWBA/s1600/carrotcookiedough.jpg" height="640" width="480" /></a></div>
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Line a baking sheet with parchment paper. Then use a spoon to scoop rounded heaps of cookie dough, spaced evenly (leave at least an inch between each mound of dough), onto the baking sheet. Pop into the oven and bake for about 10 minutes, or until the cookies turn lightly golden brown on the top. </div>
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Allow the cookies to cool for 2 minutes before removing from the baking sheet. And enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lkk_skvgP6ntSiOT812k3ZW7DfAHlGJSMePZh89d1B_KOSFSg_76tFxsMAQ4g9OIaqPiu1vx8bTpDqr1uWq7wFANdKJLYddfyGmO5Od16ORyg0BhIfZn7AWY29iq1EW-sNwQu44WKGVm/s1600/carrotcookiestack2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lkk_skvgP6ntSiOT812k3ZW7DfAHlGJSMePZh89d1B_KOSFSg_76tFxsMAQ4g9OIaqPiu1vx8bTpDqr1uWq7wFANdKJLYddfyGmO5Od16ORyg0BhIfZn7AWY29iq1EW-sNwQu44WKGVm/s1600/carrotcookiestack2.jpg" height="480" width="640" /></a></div>
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Eating your veggies with your cookies - sounds like a win to me, don't you agree? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSDDdA8a2IJc25ZLPUB7vXcAjpYApAZ-83dr5bJ7-WNsx0h7YaDRLGm9uisfocZfZ9wxy_Gkgef2o_aSW5n74SH4tBegXLdabkwXXaRV-fkjbwHYuDjregnDSs_HVcZZMTYQQOKZQ0ugt/s1600/carrotcookiestack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSDDdA8a2IJc25ZLPUB7vXcAjpYApAZ-83dr5bJ7-WNsx0h7YaDRLGm9uisfocZfZ9wxy_Gkgef2o_aSW5n74SH4tBegXLdabkwXXaRV-fkjbwHYuDjregnDSs_HVcZZMTYQQOKZQ0ugt/s1600/carrotcookiestack.jpg" height="640" width="480" /></a></div>
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If you want slightly fancier cookies, these are excellent (and slightly sweeter) with a dollop of cream cheese frosting on top too!<br />
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Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-86422341210284278312014-02-18T06:55:00.004-08:002014-12-26T14:42:19.921-08:00Quick and Easy Hummus<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OD5fAXwVKBVRBHeMYLVXxNbS_5boKjGVVd5IHB5py_FgT9zckhjXMKnu4j_bQbyNNRSPIAEEe7hx09rgJApFxd0RxeZ-hFl0RMD2aquHRkEqscsu0Qdcoq3V2jQFsIDNS8DY6DYVjG_H/s1600/hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OD5fAXwVKBVRBHeMYLVXxNbS_5boKjGVVd5IHB5py_FgT9zckhjXMKnu4j_bQbyNNRSPIAEEe7hx09rgJApFxd0RxeZ-hFl0RMD2aquHRkEqscsu0Qdcoq3V2jQFsIDNS8DY6DYVjG_H/s1600/hummus.jpg" height="640" width="480" /></a></div>
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Hummus, houmous, hummous - however you choose to spell it, with a little bit of planning you can make a super tasty batch of it at home. I tend to keep dried chickpeas at home. If you have these on hand, you'll want to prep the night before. This means rinsing and soaking the dried chickpeas overnight (or at least 8 hours). </div>
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What you'll need:</h4>
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<ul>
<li>300g chickpeas</li>
<li>6 tablespoons water</li>
<li>3 tablespoons oil</li>
<li>2 tablespoons lemon juice</li>
<li>1/2 tsp chili powder</li>
<li>2 tsp granulated garlic</li>
<li>1 tsp sea salt</li>
</ul>
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</h4>
<h4>
What to do:</h4>
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If you're using soaked chickpeas, you will need to boil the chickpeas first. Rinse off the chickpeas, place them in a saucepan with cold water and bring to a boil. Allow to boil for 10 minutes, then simmer for another 50 minutes. (This is what I meant by a little bit of planning...)</div>
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OR Use canned chickpeas, which are typically pre-cooked! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cpSYNLxlA0AsxNnJ6ZjbJxWqi1apnxDjenrQi8EDz_N2TbjODFWAhO2w3az-dxnqzRe6-A2Z7qNe_2fFx5HDiPOyvX_-oScoMmzuBnmlhS52PuEav7D9YzRtF6CZYYW90szejwhXlllf/s1600/chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cpSYNLxlA0AsxNnJ6ZjbJxWqi1apnxDjenrQi8EDz_N2TbjODFWAhO2w3az-dxnqzRe6-A2Z7qNe_2fFx5HDiPOyvX_-oScoMmzuBnmlhS52PuEav7D9YzRtF6CZYYW90szejwhXlllf/s1600/chickpeas.jpg" height="480" width="640" /></a></div>
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Place the chickpeas in a food processor or blender, then add the water, olive oil, lemon juice, garlic, salt, and chili powder. Technically most hummus recipes also call for tahini, which is a sesame paste. If you have some, you are super welcome to use it. However, you don't absolutely need it for this recipe. Maybe it's a little unorthodox, but it's still tasty! In the paste, the lack of tahini in my kitchen scared me away from trying hummus recipes - don't let that be a problem for you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fRYCKLlbesXhcpn5t4MRzVODbmErkf_38Pvr3FsuH1b_jM5ciPnoeGFg-55h-UBKaarEEfrTup-4UhdhHClQC-1lkEhQMRrO40Uzu_TTwBCUaZisWXJMjGKTqMl-OuyNwMs8dXKDSgPP/s1600/hummusingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fRYCKLlbesXhcpn5t4MRzVODbmErkf_38Pvr3FsuH1b_jM5ciPnoeGFg-55h-UBKaarEEfrTup-4UhdhHClQC-1lkEhQMRrO40Uzu_TTwBCUaZisWXJMjGKTqMl-OuyNwMs8dXKDSgPP/s1600/hummusingredients.jpg" height="480" width="640" /></a></div>
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Use a low/medium pulse setting to blend up the ingredients. Even with a blender, this step only took a little over a minute!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiYUf6TOKBQp4PW9V4WyiAarOk0M2Z4eAZTK437wPfOHZy8lpomqk9oG1RN_poZa9eB8kZtkRp1CTVBxGZWmw0VgSnfqh4xU9rxuZPd57Z2DVJDxeU8rbLlz4sipTl_pw4xG1nmLu1n5U/s1600/hummus2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiYUf6TOKBQp4PW9V4WyiAarOk0M2Z4eAZTK437wPfOHZy8lpomqk9oG1RN_poZa9eB8kZtkRp1CTVBxGZWmw0VgSnfqh4xU9rxuZPd57Z2DVJDxeU8rbLlz4sipTl_pw4xG1nmLu1n5U/s1600/hummus2.jpg" height="640" width="480" /></a></div>
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Chop up a carrot or tear up some pitta bread and dig in! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cn8xFLFGF-6OQmqHO6uZtnQbKDKBqHSVDwq4L-Gpak8j_JVUV4kZXLVB2XuC9JzY3BMJ-mEm9v3oe1XAvobCwoBOOJjBmqI4SLDVi7q-sorbApXtEE6O1SMJUsWA01XH93A6Yg0-PPXX/s1600/hummus3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cn8xFLFGF-6OQmqHO6uZtnQbKDKBqHSVDwq4L-Gpak8j_JVUV4kZXLVB2XuC9JzY3BMJ-mEm9v3oe1XAvobCwoBOOJjBmqI4SLDVi7q-sorbApXtEE6O1SMJUsWA01XH93A6Yg0-PPXX/s1600/hummus3.jpg" height="480" width="640" /></a></div>
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-3496097880921828622014-02-14T06:31:00.003-08:002014-12-26T14:42:48.764-08:00Forget-Me-Not Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMZ8ejhwneWJQ_fraZdRwsL6KdtF5kcJs18o1h4z6D3etp34NdItB_BTPY5tW1Ashjvk1cIU1fLPpxDNa1vwnWNpGbGPJuoIhoxcL1e5EKu6NvilHXfLO3inDP1z8QgM9AKIZlZrt1GM9/s1600/forgetmenots2small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMZ8ejhwneWJQ_fraZdRwsL6KdtF5kcJs18o1h4z6D3etp34NdItB_BTPY5tW1Ashjvk1cIU1fLPpxDNa1vwnWNpGbGPJuoIhoxcL1e5EKu6NvilHXfLO3inDP1z8QgM9AKIZlZrt1GM9/s1600/forgetmenots2small.jpg" height="640" width="480" /></a></div>
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Inspired by what my family has always called "Forgotten Cookies" - meringue cookies left so long in the oven it's as though you've forgotten them there - I made these Valentine's Day themed "Forget-Me-Not Cookies" - get it? Oh so witty...</div>
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These delicate cookies are sure to hit your sweet tooth <i>and</i> they're filled with chocolate and strawberry tastiness. </div>
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What you'll need (makes 2 dozen cookies):</h4>
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<li>2 egg whites</li>
<li>120g sugar</li>
<li>1 tsp vanilla</li>
<li>4g freeze dried strawberry pieces (or raspberry!)</li>
<li>75g chocolate (milk or dark to taste)</li>
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What to do:</h4>
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Preheat your oven to 160C/320F.</div>
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Separate 2 eggs and put the egg whites in a large mixing bowl. Unless you have superhuman strength and whisking stamina, you'll want to use an electric handheld mixer for this next step - beating the egg whites. It took me well over 5 minutes on high to whip the egg whites up. You will want the egg whites to start to peak, but not look dry. Once you've achieved a thicker feeling consistency, gradually add in the sugar and then the vanilla. Keep whipping for a minute to thoroughly mix in the vanilla.</div>
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The meringue should look thick and glossy at this stage. Set aside for a moment while you roughly chop the chocolate. Then gently fold the chocolate and freeze-dried strawberry pieces into the meringue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJ_LFNlPTwRaCHgqVk7h6vjTaTlDk-br-YLOmW1LIs6bUUYKN5DH6EvYxolQ9dWOxstHbCnNN8skfOVVxnGUTUM8KEA8SHrwEqMJbZSHb7JyVaNlc97aXs_9ZUd1pSWEp67opPde0EboN/s1600/whippedwithchunkssmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJ_LFNlPTwRaCHgqVk7h6vjTaTlDk-br-YLOmW1LIs6bUUYKN5DH6EvYxolQ9dWOxstHbCnNN8skfOVVxnGUTUM8KEA8SHrwEqMJbZSHb7JyVaNlc97aXs_9ZUd1pSWEp67opPde0EboN/s1600/whippedwithchunkssmall.jpg" height="640" width="480" /></a></div>
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Line a baking sheet with parchment paper, and scoop dessert spoon sized onto the parchment paper, leaving an inch between each spoonful.</div>
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Place the tray in the oven and leave at the preheated temperature for 10 minutes, then reduce the temperature to 60C/140F for the next hour. Keep checking on the cookies though, to make sure they don't burn!</div>
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After removing the tray from the oven, let cool for a minute or so and gently remove the cookies from the parchment paper. They are very delicate, so be very gentle!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPko2QZtnDf1ncLOTGvvk3F2hFyND-840BlDPcxizLeQjz3M7XQU5_8QCMq1pOfgGNJ3gpN2GJ189ChyphenhyphencuBGM6GDPUUGT3xcxq3UwOpE1jVRK8rE5lWLwczY2H3zujRfQgH2RZD3r7Sb7/s1600/forgetmenots3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPko2QZtnDf1ncLOTGvvk3F2hFyND-840BlDPcxizLeQjz3M7XQU5_8QCMq1pOfgGNJ3gpN2GJ189ChyphenhyphencuBGM6GDPUUGT3xcxq3UwOpE1jVRK8rE5lWLwczY2H3zujRfQgH2RZD3r7Sb7/s1600/forgetmenots3.jpg" height="640" width="480" /></a></div>
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Share these super sweet Valentine's Day treats with people you like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPi5nV1KqwbQqcMuNN3_WRHtJrwj6eBL6N1xvQOYJQIP4ZEzrjuKSnROhRKuJKxHkQcJ8hQF8gC_FjoTqOBGhLIsRS_-rB6dbWGjJrw6NbsM0Rmq2SAUzEAdxNQcyjldg6E4y9XCgWDKz/s1600/forgetmenots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPi5nV1KqwbQqcMuNN3_WRHtJrwj6eBL6N1xvQOYJQIP4ZEzrjuKSnROhRKuJKxHkQcJ8hQF8gC_FjoTqOBGhLIsRS_-rB6dbWGjJrw6NbsM0Rmq2SAUzEAdxNQcyjldg6E4y9XCgWDKz/s1600/forgetmenots.jpg" height="640" width="480" /></a></div>
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Happy Valentine's Day!Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-26617337433633669512014-02-03T02:58:00.000-08:002014-02-03T02:58:04.298-08:00Chunky Ginger Applesauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavyBwgDFOITbvS6TcnMKuv9aFxIQTiaHNscwQE9Hnazk7U-Di2qFXkB4ZnEZ8IscXVQlFyUPqi0sYemin6f0EztHOlZZeJgfWGRdielQK0Yp88HMCBPJvEPy1tY9hRr0o4IIW73CKyn3L/s1600/greenapples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavyBwgDFOITbvS6TcnMKuv9aFxIQTiaHNscwQE9Hnazk7U-Di2qFXkB4ZnEZ8IscXVQlFyUPqi0sYemin6f0EztHOlZZeJgfWGRdielQK0Yp88HMCBPJvEPy1tY9hRr0o4IIW73CKyn3L/s1600/greenapples.jpg" height="400" width="296" /></a></div>
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Still cold outside... still wanting warm things to eat inside. This chunky ginger applesauce is easy to make, tastes delicious warm, and - bonus - makes the whole house smell amazing!</div>
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What you'll need:</h4>
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<li>6 medium sized cooking apples - I used Granny Smiths</li>
<li>20g fresh ginger</li>
<li>pinch of ground cinnamon</li>
<li>water</li>
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What to do:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4ZDKSUND314HnMt-umJ2d8m0PbfNcondUKmyzrxBEjjEQBbmU6BywIsAi1lyfsK4P6RklZoAzy-zhHMUvuCweZrgvtTQGdLqGQu3u4xwfSQ6B3wNRggsma5xaOtbvghbak4wYtXlc7Rv/s1600/peelingapples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4ZDKSUND314HnMt-umJ2d8m0PbfNcondUKmyzrxBEjjEQBbmU6BywIsAi1lyfsK4P6RklZoAzy-zhHMUvuCweZrgvtTQGdLqGQu3u4xwfSQ6B3wNRggsma5xaOtbvghbak4wYtXlc7Rv/s1600/peelingapples.jpg" height="296" width="400" /></a></div>
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First peel the apples and and the ginger.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp3E-QBmnMxm3mk1pEHVItpmNZGvSwK3UtsPjFiagYu7uRs94fhdV6jsKw85xLG-G4TA9f1LKdosaUBJR0LxpskJBHnduzmCaDaR_PxiJo6XO8FbcSHWm6sWRwfD10inkQ6URnVAz0Bka/s1600/peeledapplesginger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp3E-QBmnMxm3mk1pEHVItpmNZGvSwK3UtsPjFiagYu7uRs94fhdV6jsKw85xLG-G4TA9f1LKdosaUBJR0LxpskJBHnduzmCaDaR_PxiJo6XO8FbcSHWm6sWRwfD10inkQ6URnVAz0Bka/s1600/peeledapplesginger.jpg" height="400" width="296" /></a></div>
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Next cut the apples up into reasonably large chunks, as below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1bgMaG9x1jbsQGNhOMqrCucGCDzzE8foAYuMzGFbM0BWL_FksOZ7CifJ1te5nG5F8rfTXTlZNiDzkQt04BQ1MhKmJDb6yg32dFXRU0hohs_WcJpd2QvZAYUYjQ0p523iql95KyX1iX5u/s1600/choppingapples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1bgMaG9x1jbsQGNhOMqrCucGCDzzE8foAYuMzGFbM0BWL_FksOZ7CifJ1te5nG5F8rfTXTlZNiDzkQt04BQ1MhKmJDb6yg32dFXRU0hohs_WcJpd2QvZAYUYjQ0p523iql95KyX1iX5u/s1600/choppingapples.jpg" height="400" width="296" /></a></div>
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Place the apple chunks in a medium/large saucepan. Next, finely chop the ginger and put it in the saucepan along with the apple chunks. Sprinkle a pinch of ground cinnamon on top if you'd like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixImvp_FxwQCzICEV_SemKi-LT1ROPr1PnD6AwsdYUjCtoXOT2NvD8T6jzxY9G_EIhokdVHGzqWrwTD5PvUMZJ0ovM5bGcqpP555uZQEUxsdSjyDyaqjGoFRu0jUx6r7AZiRRWbfHbYSZn/s1600/applepot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixImvp_FxwQCzICEV_SemKi-LT1ROPr1PnD6AwsdYUjCtoXOT2NvD8T6jzxY9G_EIhokdVHGzqWrwTD5PvUMZJ0ovM5bGcqpP555uZQEUxsdSjyDyaqjGoFRu0jUx6r7AZiRRWbfHbYSZn/s1600/applepot.jpg" height="296" width="400" /></a></div>
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Pour water into the saucepan over the apples - the water level should be just below the apple level. Bring the water to a boil, and then allow to simmer for 15-20 minutes. Stir frequently so the apples do not stick to the bottom of the saucepan. Your kitchen should be smelling pretty good by now...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv74rg_4lgWb7szBRTF75xKF79KGYT1xLCFFd84L8QzFmnz75iiBV7CoFs_DTozI-E8Y1qV-48KzLAaBGWRBpMqncSI28je3XVkBXFN5rCQg00PTee9xg1Q3H3I4AaaXVz4CJBrGq3HXBj/s1600/gingerapplesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv74rg_4lgWb7szBRTF75xKF79KGYT1xLCFFd84L8QzFmnz75iiBV7CoFs_DTozI-E8Y1qV-48KzLAaBGWRBpMqncSI28je3XVkBXFN5rCQg00PTee9xg1Q3H3I4AaaXVz4CJBrGq3HXBj/s1600/gingerapplesauce.jpg" height="296" width="400" /></a></div>
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You can enjoy this warm directly from the saucepan (it's practically dessert that way!) or let cool for some surprisingly refreshing applesauce.</div>
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-84650601265473033582014-01-29T02:33:00.001-08:002014-01-29T04:22:05.609-08:00Looking for February Recipes?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmTh1x1HjXUnJof-KGviEGnH5-x4AlnmC2FTd_3vZAvwdkhR5hyphenhyphenF0jvvgy5wsDKP5LcLkbuAA_mGM-ckHsNQkjATLqGG13aMvHrQfzsiMLlXWT6hp9HLvuZQ27MV5I1cYuGaNBUqQakD/s1600/pinkforest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmTh1x1HjXUnJof-KGviEGnH5-x4AlnmC2FTd_3vZAvwdkhR5hyphenhyphenF0jvvgy5wsDKP5LcLkbuAA_mGM-ckHsNQkjATLqGG13aMvHrQfzsiMLlXWT6hp9HLvuZQ27MV5I1cYuGaNBUqQakD/s1600/pinkforest.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture has nothing to do with treats, but it is pink - so it kind of matches the theme... right?</td></tr>
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There are so many festive treats floating around the web in anticipation of February. Have you made any yet? I'm ready to try all of these! What do you think?<br />
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These <a href="http://thingswemake.wordpress.com/2012/04/07/raspberry-coconut-macaroons/">raspberry coconut macaroons</a> look refreshingly festive!<br />
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These <a href="http://www.averiecooks.com/2014/01/red-velvet-chocolate-swirled-brownie-bars.html">red velvet chocolate swirled brownie bars</a> over on <a href="http://averiecooks.com/">Averie Cooks</a> should hit your February chocolate cravings.<br />
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These <a href="http://www.averiecooks.com/2014/01/soft-mm-chocolate-chip-cookies.html">soft m&m chocolate chip cookies</a> would be especially delicious if you managed to stash away any of the peppermint white chocolate m&ms from the holidays...<br />
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Looking for a healthier treat? What about this delicious looking <a href="http://www.greenkitchenstories.com/frozen-pink-cheesecake/">frozen pink cheesecake</a> from <a href="http://www.greenkitchenstories.com/">Green Kitchen Stories</a>? Why is this not in <i>my </i>kitchen right now?<br />
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Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-43755486771059169892014-01-23T04:19:00.003-08:002014-01-23T04:21:05.674-08:00Quinoa Nori Wrap<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcliEvzT-vK6JQYGqGtXu1RwzOS8f6mISNi1K3p0WJ1T17myJNqDnoU1pJd_cFtmeIZ29ELsxXC6CGllAL5aNozkQlK66a51nSIRf4kv-GxOgA2yycGcOSOGQLpdtoacK2lqNKqDCNE186/s1600/noriwrapstack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcliEvzT-vK6JQYGqGtXu1RwzOS8f6mISNi1K3p0WJ1T17myJNqDnoU1pJd_cFtmeIZ29ELsxXC6CGllAL5aNozkQlK66a51nSIRf4kv-GxOgA2yycGcOSOGQLpdtoacK2lqNKqDCNE186/s1600/noriwrapstack.jpg" height="400" width="282" /></a></div>
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Ever since trying out quinoa in place of brown rice in sushi last week - it totally works, by the way - I've been making these super tasty and healthy quinoa nori wraps for lunch. Quinoa is full of protein, which makes it the ideal filler for a vegetarian lunch.</div>
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What you'll need (makes 2 servings):</h4>
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<ul>
<li>2 sheets of nori </li>
<li>1.5 cups cooked quinoa (about 1 cup uncooked)</li>
<li>avocado</li>
<li>carrot</li>
<li>bell pepper</li>
<li>optional: soy sauce and wasabi</li>
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What to do:</h4>
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Rinse off your quinoa (about 1 cup uncooked) and bring to a bowl in a saucepan. Reduce and allow to simmer for about 15 minutes. You can also do this ahead of time and use cold quinoa. The wraps work well both hot and cold!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2w5Y_F5gwMEWLs1xwwhqHkoehRw0gSwJO7dPQzapuiZbxlz4a3UfpOXRILBuDu0k8siFPmO4rFeMH54VAVPO6JoofJOtrDd58H4NV5aRpJ01Fw4aLrp6SMyyDE5h-qmJ6Yas_Hd_nuu-/s1600/noriquinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2w5Y_F5gwMEWLs1xwwhqHkoehRw0gSwJO7dPQzapuiZbxlz4a3UfpOXRILBuDu0k8siFPmO4rFeMH54VAVPO6JoofJOtrDd58H4NV5aRpJ01Fw4aLrp6SMyyDE5h-qmJ6Yas_Hd_nuu-/s1600/noriquinoa.jpg" height="282" width="400" /></a></div>
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Lay out the nori sheets and spread the quinoa evenly over each sheet, nearly to the edge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7t3vvdTG0PPXgES3ecJ22dLPzwbdyIDGIYcAeICMuHo4NnfBLeYaJh7yN6F-rpOY7yEMS0NJG7n2AV8x8vEosl0F897s1KfupRjWVam5bTaETFcwWmDlOybe7GUQO_gdXWUY-CbsB1R/s1600/quinoaveg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7t3vvdTG0PPXgES3ecJ22dLPzwbdyIDGIYcAeICMuHo4NnfBLeYaJh7yN6F-rpOY7yEMS0NJG7n2AV8x8vEosl0F897s1KfupRjWVam5bTaETFcwWmDlOybe7GUQO_gdXWUY-CbsB1R/s1600/quinoaveg.jpg" height="400" width="282" /></a></div>
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Next, thinly slice the vegetables of your choice - I really like using an avocado, carrot, and half a bell pepper for two wraps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5O47yUqVyv4ogFGAvc3rekUyNiDkUDSh4A3aw4rWoIN0fsGWe6v2RMfEtDR7WVHZYE-Fl06IU2BzEWsjPMdEPvTbIlNBhy011bXwHmIAMJsMqoNvaMF6pD51z6Jbx7LDAC56Vdx3WLsF/s1600/noriquinoaveg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5O47yUqVyv4ogFGAvc3rekUyNiDkUDSh4A3aw4rWoIN0fsGWe6v2RMfEtDR7WVHZYE-Fl06IU2BzEWsjPMdEPvTbIlNBhy011bXwHmIAMJsMqoNvaMF6pD51z6Jbx7LDAC56Vdx3WLsF/s1600/noriquinoaveg.jpg" height="282" width="400" /></a></div>
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Place the sliced vegetables in the middle of the quinoa, then carefully roll the wrap. If your wrap is oriented like the picture above, start rolling from the left or right hand side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO8uSfYnNGkR8RMLhmF8Gyhpjaui8OYY4WsYxctUkNBSwDbNgZrsQ11JyoDYaCcl1wzaO8EsiV0gMpiW0btPj_RXhHDDygaSPfi6QaGFmS2PvSv89JRNlfgIxaTnSmKrWVJNwFh4RgH_G/s1600/noriquinoaroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO8uSfYnNGkR8RMLhmF8Gyhpjaui8OYY4WsYxctUkNBSwDbNgZrsQ11JyoDYaCcl1wzaO8EsiV0gMpiW0btPj_RXhHDDygaSPfi6QaGFmS2PvSv89JRNlfgIxaTnSmKrWVJNwFh4RgH_G/s1600/noriquinoaroll.jpg" height="282" width="400" /></a></div>
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If you have a bamboo sushi rolling mat, you can use that to roll up the mat. It's not totally necessary though, so don't worry if you don't have one on hand! Finally, slice the rolls in half and enjoy your protein packed veggie lunch!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZmP5-MmONmvyOdHEzsRYDvLMEvYYt74CjSinCNgsBb7hPlhiyJyScAMap0BE-yeXtF9nanbczTE0SHqwwSX0ZOqDDchk7tBSry82-A3_YWZQI_23dH5UYzH8LlsK7yeiyCpe6S2lUXru/s1600/quinoanoriwrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZmP5-MmONmvyOdHEzsRYDvLMEvYYt74CjSinCNgsBb7hPlhiyJyScAMap0BE-yeXtF9nanbczTE0SHqwwSX0ZOqDDchk7tBSry82-A3_YWZQI_23dH5UYzH8LlsK7yeiyCpe6S2lUXru/s1600/quinoanoriwrap.jpg" height="350" width="400" /></a></div>
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I like to dip mine in a bit of soy sauce and wasabi. Okay, maybe a lot of wasabi. That part's optional though, of course!</div>
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-32478123545690850092014-01-21T14:16:00.000-08:002014-01-22T03:13:24.415-08:00Raisin, Date, and Pumpkin Seed Granola Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkV6rDI-6sNUidjTV7lW5E2PlqcBl_05wbphL4-ahTx1-cF2GYzGYQ7UnXZvu9boxY8Z2kePAWK_Y4G0tVKD3UluTaBtiOXMum_BUQH7DRKW3ovnOdYfgf9n0hPoKKloipAiQ1waDYICf/s1600/granolabarstack2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkV6rDI-6sNUidjTV7lW5E2PlqcBl_05wbphL4-ahTx1-cF2GYzGYQ7UnXZvu9boxY8Z2kePAWK_Y4G0tVKD3UluTaBtiOXMum_BUQH7DRKW3ovnOdYfgf9n0hPoKKloipAiQ1waDYICf/s1600/granolabarstack2.jpg" height="300" width="400" /></a></div>
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In an attempt to snack a bite more often on things with recognizable ingredients, and to feel healthier after snacking, I've been experimenting with home made granola bars. And not to go overboard here or anything, but I think I've struck gold with this combination. Sweet, raisin-y gold.<br />
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<h4>
What you'll need:</h4>
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<ul>
<li>1 egg</li>
<li>80g flour</li>
<li>120g oats (I used a mixture of GF porridge oats)</li>
<li>80g applesauce</li>
<li>45ml honey</li>
<li>15g ground flaxseed</li>
<li>100g raisins/sultanas </li>
<li>45g pumpkin seeds</li>
<li>50g chopped dates</li>
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<h4>
What to do:</h4>
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Preheat your oven to 160C/320F.<br />
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In a large bowl, combine the egg, honey and applesauce. Mix them together with a fork or whisk.<br />
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This is a one bowl, no fussy bits kind of recipe, so next you can literally dump the oats, flour, and ground flaxseed right on top of the other ingredients in the large mixing bowl. I continued using a fork to mix everything together.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDKrZGBmVDJ3n_Pxk2pGNVyHoYMK4DTPcPOb1KYVXO6Gss-3z08NQF7h6MSvCchqklIbBICqXevpmCTEsG09m3k15cDrqTbD0zXt8COBxVMi8iKcojvNPLp_CJz6kzxera6zObeqEJdBj/s1600/drygbmix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDKrZGBmVDJ3n_Pxk2pGNVyHoYMK4DTPcPOb1KYVXO6Gss-3z08NQF7h6MSvCchqklIbBICqXevpmCTEsG09m3k15cDrqTbD0zXt8COBxVMi8iKcojvNPLp_CJz6kzxera6zObeqEJdBj/s1600/drygbmix.jpg" height="296" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from the top: Ground flaxseed, mixed "oats", flour, oats</td></tr>
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Once you have achieved a dough-like consistency, add the raisins (and/or sultanas), chopped dates, and pumpkin seeds to the mix. I've also made a few batches with chopped pecans that were quite tasty too. If you have some on hand, add about 45g of chopped pecans and reduce the pumpkin seeds to 30g. </div>
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You may want to switch to a bit of (clean, obviously!) hand kneading to mix in all of the dried fruit and seeds/nuts.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-EXck0WyoUiF5P9-03tCUX60DaGM3ugTwGXQ3IvyFaESV27myBhN2bSZwH_PJSybDTPXy8C29RPTjZDFwmy5GQIsz3J8oXYnscRDhpFJD3lwlQfskM21JXsbXr9jTOWORz-xl3rBwQE9/s1600/gbfruit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-EXck0WyoUiF5P9-03tCUX60DaGM3ugTwGXQ3IvyFaESV27myBhN2bSZwH_PJSybDTPXy8C29RPTjZDFwmy5GQIsz3J8oXYnscRDhpFJD3lwlQfskM21JXsbXr9jTOWORz-xl3rBwQE9/s1600/gbfruit.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding raisins, sultanas, dates, and pumpkin seeds</td></tr>
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Finally, line a baking dish or pan with parchment paper (I used a round glass baking dish that was approximately 12in/30cm in diameter) and smoosh your granola bar dough mixture into the dish. Make sure you really press the mixture down well so that it retains proper granola bar shape once it has baked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMheMQxLlUq51W_5Ssur03N-w4rQX2mIc-NJLVo5VpYnvO-KPFc3y_NprHMGmy9JF95yVnvFxze6YScmMDMfFCe2TFfWwt6muZv2qVgs0wfj1VZMZwOxkOm89aT14lh4De1SXJ9ryreZl3/s1600/granolabarprebake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMheMQxLlUq51W_5Ssur03N-w4rQX2mIc-NJLVo5VpYnvO-KPFc3y_NprHMGmy9JF95yVnvFxze6YScmMDMfFCe2TFfWwt6muZv2qVgs0wfj1VZMZwOxkOm89aT14lh4De1SXJ9ryreZl3/s1600/granolabarprebake.jpg" height="296" width="400" /></a></div>
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<div>
Bake for 25 minutes, or until the edges start to lightly brown. Remove from the oven and allow to cool <i>completely</i> before using a very sharp knife to cut into bars. Desired bar shape will come a bit more easily if you use a rectangular pan, of course. But I had a round dish on hand and I "taste-tested" the rounded edge bits. You know, just to make sure...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZtmwzbIXMXCzjAA7eDBkonmikx-8pCdpnaj4Iv85adnipPuEhyDUJipqCL2GFdsIjpUcpIzqwIKMfPC7E-l4fEFtKIcqHNabFAdvmjXq_LuzaWk3_KBv4QSnYag8wl7HecqTnYtyKFLf/s1600/granolabarstack3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZtmwzbIXMXCzjAA7eDBkonmikx-8pCdpnaj4Iv85adnipPuEhyDUJipqCL2GFdsIjpUcpIzqwIKMfPC7E-l4fEFtKIcqHNabFAdvmjXq_LuzaWk3_KBv4QSnYag8wl7HecqTnYtyKFLf/s1600/granolabarstack3.jpg" height="296" width="400" /></a></div>
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These granola bars are thin, but a bit chewy rather than crispy. They have just the right level of sweetness from the dried fruit, applesauce, and bit of honey, but they're definitely not that too-sweet kind of sweet you get from store bough granola bars. And, to top it all off, they were pretty darn easy to make, wouldn't you agree?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZRDZAYnaxQvVvcsOR-RSeJJexsMo5ez0Emjab0095yRf2aLvAdYnWixx3MpLYQN6KO9ZjliUSnrRLJbYKkYOiXGV3bUYZ_goO6_cEhB12vw0krnD7N8WLbujOIEJ11_c5cFym6JB3yZ/s1600/granolabarstack4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZRDZAYnaxQvVvcsOR-RSeJJexsMo5ez0Emjab0095yRf2aLvAdYnWixx3MpLYQN6KO9ZjliUSnrRLJbYKkYOiXGV3bUYZ_goO6_cEhB12vw0krnD7N8WLbujOIEJ11_c5cFym6JB3yZ/s1600/granolabarstack4.jpg" height="400" width="296" /></a></div>
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Hope you enjoy these! I'm definitely planning on experimenting with some more flavors soon. And clearly having a granola kind of week, if you hadn't already noticed. If you're having a similarly crunchy kind of week, take a look at my <a href="http://www.shedrinkscoffee.com/2014/01/pumpkin-spice-granola.html">Pumpkin Spice Granola</a> and <a href="http://www.shedrinkscoffee.com/2013/08/granola-cluster-cookies.html">Granola Cluster Cookies</a>. Mmmmm.....granola. </div>
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Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com1tag:blogger.com,1999:blog-4830273784768233367.post-38435110376634649812014-01-20T03:45:00.003-08:002014-01-20T03:45:42.902-08:00Pumpkin Spice Granola<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFs_OLB4o7JQ7kr8x88ijxrdM-EUkSUmCdME4yfEX2QVTgsTjsg8uS_-6XzX0F__x-EQ179Xc1Ngo_8ZvF5Khv5fQkFWXQPyA9YBVyIHiFRbjgvRXPUEFWu67MyT6h5gvV8HIgRA8-AnT/s1600/spilledgranola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFs_OLB4o7JQ7kr8x88ijxrdM-EUkSUmCdME4yfEX2QVTgsTjsg8uS_-6XzX0F__x-EQ179Xc1Ngo_8ZvF5Khv5fQkFWXQPyA9YBVyIHiFRbjgvRXPUEFWu67MyT6h5gvV8HIgRA8-AnT/s1600/spilledgranola2.jpg" height="400" width="296" /></a></div>
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Good morning! I hope everyone had a pleasant weekend! After a very exciting sushi making dinner on Friday night, the rest of the weekend was spent relaxing and catching up on some work. A good weekend, in my book.</div>
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Now how about some homemade Pumpkin Spice Granola to start Monday off right?</div>
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What you'll need (makes enough to fill a 1L container):</h4>
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<ul>
<li>200g oats</li>
<li>60ml maple syrup</li>
<li>45ml honey</li>
<li>60ml water</li>
<li>3 tablespoons ground flaxseed</li>
<li>2 tsp cinnamon</li>
<li>1 tsp ginger</li>
<li>1/2 tsp nutmeg</li>
<li>60g pecans</li>
<li>30g pumpkin seeds</li>
<li>30g coconut flakes</li>
<li>60g sultanas/raisins</li>
<li>60g dates</li>
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What to do:</h4>
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Preheat your oven to 160C/320F.</div>
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Line a baking sheet (preferably one with a slight rim so nothing slides off) with baking parchment.</div>
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Evenly spread the oats over the parchment paper. I used a mixture of gluten free oats, rice flakes, millet flakes, buckwheat flakes, and golden linseeds (<a href="http://alara.co.uk/">Alara</a>'s <a href="http://alara.co.uk/index.php?action=product&product_id=375">Gluten Free Pure Oats</a> and<a href="http://alara.co.uk/index.php?action=product&product_id=364"> Gluten Free Luxurious Porridge</a>). You are very welcome to use whatever kind of oats you prefer and/or have on hand, but I do recommend the mixture!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_ot9duP61n1JF7XZUFf0Wv8a6zDmaTZ86Q2DcX8EYLV48O-uVV_l8ENzCXvYbdhgA0jKxpfCfpzg4qZLhyFTqinMsMBR4Jp8e5B36J4UekZKK3tcrOj5Y44FVFaHfRKjD5st8_dK85gs/s1600/oatsandseeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_ot9duP61n1JF7XZUFf0Wv8a6zDmaTZ86Q2DcX8EYLV48O-uVV_l8ENzCXvYbdhgA0jKxpfCfpzg4qZLhyFTqinMsMBR4Jp8e5B36J4UekZKK3tcrOj5Y44FVFaHfRKjD5st8_dK85gs/s1600/oatsandseeds.jpg" height="296" width="400" /></a></div>
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<span style="text-align: start;">Next you should sprinkle the chopped pecans and pumpkin seeds over the oats, making sure to distribute them evenly(ish). Then sprinkle the cinnamon, ginger, and nutmeg on top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQ4mFSdtnyR8QnXoDqYLzI4GIbO7GAY3B0tg_NyBurr8Z9hAuOCR2CoAlG_RinsPmt5lHfNntT4WBEbGmfp_6o4RlrfJnL12IUNDWOthQ6feAHuowF4s41-7C9jOWD6CLSOYytwu36Yev/s1600/oatsseedsoven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQ4mFSdtnyR8QnXoDqYLzI4GIbO7GAY3B0tg_NyBurr8Z9hAuOCR2CoAlG_RinsPmt5lHfNntT4WBEbGmfp_6o4RlrfJnL12IUNDWOthQ6feAHuowF4s41-7C9jOWD6CLSOYytwu36Yev/s1600/oatsseedsoven.jpg" height="400" width="296" /></a></div>
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Drizzle the maple syrup, honey, and water over the nuts and place the baking sheet of goodies into the oven. Use a spatula to stir the baking granola around and re-spread every five minutes or so to ensure everything bakes evenly. The granola should bake for about 25 minutes, or until the oats reach a nice golden hue. </div>
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When the granola has about 3 minutes of baking remaining, quickly sprinkle the coconut flakes on top so they lightly toast. No more than about 3 minutes though, or they'll go from toasted to burnt!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEtPfdbx0wAbEFMZLzcmqQ34ckL_e07TEeNo7B4FoUA80ta-m86Sikv5dDvOOS4pAA2ZM7-ADQnj3Q9rsO1Nt34lQ1d9LT6uCim9V2-9hNzHiYxoZUHZCMKDSITUsuI_Kh5SDxOt_M69n/s1600/bakedgranolabowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEtPfdbx0wAbEFMZLzcmqQ34ckL_e07TEeNo7B4FoUA80ta-m86Sikv5dDvOOS4pAA2ZM7-ADQnj3Q9rsO1Nt34lQ1d9LT6uCim9V2-9hNzHiYxoZUHZCMKDSITUsuI_Kh5SDxOt_M69n/s1600/bakedgranolabowl.jpg" height="296" width="400" /></a></div>
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After about 25 minutes, remove the baking sheet of granola from the oven and carefully use the parchment paper to pour the granola into a large mixing bowl that can stand a bit of heat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf78l7wAc6BR4BeplblJitFeori7N6oX5UT4DztEqhuTF7lLy0U1yN5Pb0I0wD0Yt4xSIP_pctm5Ql5ochy7A14jvPlyMOOqAnmFnbqO5PcnbjlJKNve7bS-eI3ogBzgO610zCo2URQNDu/s1600/bakedgranolabowlandfruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf78l7wAc6BR4BeplblJitFeori7N6oX5UT4DztEqhuTF7lLy0U1yN5Pb0I0wD0Yt4xSIP_pctm5Ql5ochy7A14jvPlyMOOqAnmFnbqO5PcnbjlJKNve7bS-eI3ogBzgO610zCo2URQNDu/s1600/bakedgranolabowlandfruit.jpg" height="296" width="400" /></a></div>
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Then add the raisins and/or sultanas and the dates to the granola and stir to properly combine everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_F6HXrJ4RCqOaYqZ3mJSdzhYXK_GuAVseUYVGj1RvQzO8bb1Lwi5MEf68L6WDpNu125sCLK8tLvDb0Kpx4uGhVzPtQUBePvHauyXyonY7xt06ivBP1VwE8tnPArGd-yM7lE360j1Iz1Xh/s1600/granolabowlwithfruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_F6HXrJ4RCqOaYqZ3mJSdzhYXK_GuAVseUYVGj1RvQzO8bb1Lwi5MEf68L6WDpNu125sCLK8tLvDb0Kpx4uGhVzPtQUBePvHauyXyonY7xt06ivBP1VwE8tnPArGd-yM7lE360j1Iz1Xh/s1600/granolabowlwithfruit.jpg" height="296" width="400" /></a></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88eXmlhfVLXzW1fp84NddfOisbyAo06IPtic7ccnzayNJi6lUK9z8GfiV5e4Lf2IKoUvkGomWn8WQXhxfpqp9sR2X3tpzGJrwOthze1f3x3Mk6Mb3p4o9KtRTAK0olhqt6d0bfu5GBY-1/s1600/spillinggranola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88eXmlhfVLXzW1fp84NddfOisbyAo06IPtic7ccnzayNJi6lUK9z8GfiV5e4Lf2IKoUvkGomWn8WQXhxfpqp9sR2X3tpzGJrwOthze1f3x3Mk6Mb3p4o9KtRTAK0olhqt6d0bfu5GBY-1/s1600/spillinggranola.jpg" height="296" width="400" /></a></div>
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Enjoy this tasty granola sprinkled over porridge or yogurt, in a bowl with unsweetened almond milk, a handful on the go, or - if you feel like more baking - try using it in my <a href="http://www.shedrinkscoffee.com/2013/08/granola-cluster-cookies.html">Granola Cluster Cookie recipe</a>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7l-dWgBHKMt1D4l01r8cnivBqlfQlsWIkPha1guFNRcvwul3xu3HBN4V7FY8ELLxsLLz8qm2Bsvk6xb4YIf5MElh7gwLKz9Y4bsqG8bbStxfGWdW7uEc1yChOLLTSHF1qKTL_3O9jPq5/s1600/spilledgranolabowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7l-dWgBHKMt1D4l01r8cnivBqlfQlsWIkPha1guFNRcvwul3xu3HBN4V7FY8ELLxsLLz8qm2Bsvk6xb4YIf5MElh7gwLKz9Y4bsqG8bbStxfGWdW7uEc1yChOLLTSHF1qKTL_3O9jPq5/s1600/spilledgranolabowl.jpg" height="296" width="400" /></a></div>
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This will keep perfectly well for at least a week in an airtight container. That is, if your willpower allows it to last that long! Mine, maybe... possibly.... who told? did not. What can I say? This granola was calling out to be consumed. Good luck!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJpXmuVsVNsULbLvcwQR3bmK2Vi-9VRs3bQ7ng-hL3UUA729u1u908uwj_rL6itStGsCFVorlwMDPlFOd_yMGs-GPHUcNAFaUPdAe1nqTY5FQxRnNSRaedYdIx0zNd9DruYClyLH4Nb4E/s1600/spilledgranola3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJpXmuVsVNsULbLvcwQR3bmK2Vi-9VRs3bQ7ng-hL3UUA729u1u908uwj_rL6itStGsCFVorlwMDPlFOd_yMGs-GPHUcNAFaUPdAe1nqTY5FQxRnNSRaedYdIx0zNd9DruYClyLH4Nb4E/s1600/spilledgranola3.jpg" height="400" width="296" /></a></div>
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-53507789593364447092014-01-18T03:36:00.001-08:002014-01-18T03:36:14.591-08:00Baked Mini Cheese Board<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YQbDZyQvm8-ekmy3cWvb9srEYjfFY60CaGSbPbDMERQzo_Mf1sea6_MKYQSIsyp6KcII1qifu2ia90RMnKNeTZTj_SOFjdnq5bWXFcL_C6eNgBB0qdAaDevrZumcshnqpxR4zbsjeGLE/s1600/cheeseboard4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YQbDZyQvm8-ekmy3cWvb9srEYjfFY60CaGSbPbDMERQzo_Mf1sea6_MKYQSIsyp6KcII1qifu2ia90RMnKNeTZTj_SOFjdnq5bWXFcL_C6eNgBB0qdAaDevrZumcshnqpxR4zbsjeGLE/s1600/cheeseboard4.jpg" height="400" width="300" /></a></div>
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Entertaining guests this weekend? Then may I suggest this super cute and impressive looking - but also quick and easy! - starter? It's great to have ready when your guests arrive and you're (or at least I am usually) still getting the main meal ready. Something about melted cheese makes for a big crowd pleaser - am I right?</div>
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What you'll need:</h4>
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<ul>
<li>An assortment of mini cheeses (or larger cheeses if you're feeling wild)</li>
<li>Pre-made puff pastry of your choice (one sheet/block should be enough for 6-7 mini cheeses)</li>
<li>Honey, jams, and/or cranberry sauce</li>
<li>Optional: pecans and/or walnuts</li>
<li>Optional: brown sugar</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvTZPkTKSuOCKbz8CnEmi31HDE74yP-ZnrqSxRbNg_74Es26BCVgevrPnbO8QtyPjDenXQUIXmkodMcOwuQo2NLDqYYYnfI4d-8fChztGKlZuvjJyKn44sOOyrH0xsSgYjo1IOm-YsN73/s1600/3cheeses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvTZPkTKSuOCKbz8CnEmi31HDE74yP-ZnrqSxRbNg_74Es26BCVgevrPnbO8QtyPjDenXQUIXmkodMcOwuQo2NLDqYYYnfI4d-8fChztGKlZuvjJyKn44sOOyrH0xsSgYjo1IOm-YsN73/s1600/3cheeses.jpg" height="400" width="400" /></a></div>
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What to do:</h4>
Preheat your oven according to the directions on your selected puff pastry.<br />
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Roll out the dough (particularly easy if you have pre-rolled pastry) using a rolling pin. You want to aim for a pretty thin pastry sheet here - about what you would want for a pie crust.<br />
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Once you have a flat sheet of puff pastry, place your mini cheese selections on top, leaving enough space around each cheese to wrap it up in pastry after you add the toppings. I used a sharp knife to cut the pastry dough around the cheeses.<br />
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Now comes the fun part - experimenting with toppings! You can really add whatever you have in terms of jams, honey, and nuts. As starter suggestions, here are the combinations I went with:<br />
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Strawberry jam on top of the baby brie:<br />
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Honey and pecans on the emmental cheese:</div>
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<a href="http://www.shedrinkscoffee.com/2014/01/cranberry-pumpkin-bread.html">Home-made cranberry sauce</a> on a soft cheese:</div>
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Brown sugar mixed with chopped walnuts or pecans also makes a nice topping - particularly good on brie or a similar cheese.<br />
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Once you've decorated your mini cheeses with your toppings of choice, wrap the puff pastry around the cheeses. Carefully pinch together the edges so that nothing leaks out with it's in the oven!<br />
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Place on a cookie sheet and bake according to the directions of your chosen puff pastry - about 15 minutes for mine. Remove from the oven and let cool for a minute or two before removing the cheese filled pastries from the tray onto a more aesthetically pleasing dish or tray!</div>
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I served mine with a small bowl of my homemade cranberry sauce and baby spinach garnish.</div>
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I also made a larger version of this - a giant wheel of brie and cranberry sauce - to hold back the hungry masses at Thanksgiving. It was gone in minutes...<br />
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Spinach and artichoke dip also makes for an excellent crowd-pleasing starter that you can prep ahead of time and have ready when your guests arrive (I made a large dish of this for Thanksgiving too!). I usually just look up a Spinach Artichoke Dip recipe and adapt it according to what I have on hand/my dislike of mayonnaise. For the basic idea, I've adapted both <a href="http://www.closetcooking.com/2008/11/hot-spinach-and-artichoke-dip.html">this recipe</a> and <a href="http://www.the-girl-who-ate-everything.com/2012/12/creamy-spinach-and-artichoke-dip.html">this one</a> in the past.</div>
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Happy pre-dinner party snacking!</div>
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-57589142338232942862014-01-15T04:42:00.000-08:002014-01-15T13:44:28.452-08:00Ginger Molasses Cookies<div class="separator" style="clear: both; text-align: center;">
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So there's this place in Athens, Georgia called <a href="http://www.bigcitybreadcafe.com/">Big City Bread Cafe</a> that makes (among other things) really and truly delicious ginger molasses cookies. When I'm able to visit, I always try to stock up on a few. But since the delicious cookies live thousands of miles away from me right now, I'm trying to perfect my own recipe. This recipe makes chewy, not too sweet cookies with a little ginger kick. Yum!</div>
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What you'll need: (Makes 3 dozen cookies)</h4>
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140g butter</div>
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100g light brown sugar</div>
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2 eggs</div>
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180ml molasses (black treacle)</div>
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160g chopped crystallized ginger</div>
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2 tsp baking soda</div>
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1 tsp ginger</div>
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2 tsp vanilla</div>
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270g flour (I used a GF blend)</div>
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What to do:</h4>
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Preheat your oven to 170C/325F.</div>
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Add the light brown sugar, butter, eggs, and vanilla together in a mixing bowl. Blend with a handheld mixer on low/medium for about a minute.</div>
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Set this wet mixture aside and roughly chop the crystallized ginger. Don't worry about being too uniform, but do aim for smallish pieces. The pieces should be not much larger than a chocolate chip morsel or M&M. (Or you could use The Ginger People's <a href="http://gingerpeople.com/crystallized-ginger/crystallized-ginger-chips.html">crystallized ginger chips</a>, which are already the perfect size.) Once you've chopped the ginger, set it aside for a moment.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUdx39U0wayejJYkaRBeFgm7IKEdqMJ8nhUexl2tEIJ3ldkm86trHP_4DPVMaUuh8A2uHIGNDtpfP1FvdgHYEO32KG5alG2nuOKyefPKwUg-3Zso9vj_z8lPauTLEgJ2zKZHG6Uxh77PN/s1600/gingerchop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUdx39U0wayejJYkaRBeFgm7IKEdqMJ8nhUexl2tEIJ3ldkm86trHP_4DPVMaUuh8A2uHIGNDtpfP1FvdgHYEO32KG5alG2nuOKyefPKwUg-3Zso9vj_z8lPauTLEgJ2zKZHG6Uxh77PN/s1600/gingerchop.jpg" height="296" width="400" /></a><br />
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In a separate, smaller bowl combine the dry ingredients - the baking soda, powdered ginger, and flour. Then gradually blend this into the wet mixture. Finally, mix in the molasses. Once the molasses is thoroughly blended, fold in the crystallized ginger pieces.</div>
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Evenly space rounded spoonfuls of the cookie dough (which will be on the sticky side) onto a parchment covered cookie sheet. You can also lightly sprinkle the tops of the cookie mounds with caster sugar.<br />
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Bake for about 9 minutes and allow to cool for a couple of minutes before removing from the tray if you want the cookies to remain in one piece!<br />
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Enjoy as a warming (both inside and out!) snack on a cold January afternoon!<br />
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<span style="text-align: start;">Are you a ginger fan? I definitely am - I always bring </span><a href="http://gingerpeople.com/gin-gin-candies/gin-gins-boost-ultra-strength-ginger-candy.html" style="text-align: start;">these ginger candies</a><span style="text-align: start;"> with me when I </span><a href="http://www.shedrinkscoffee.com/2013/06/up-up-and-away.html" style="text-align: start;">travel</a><span style="text-align: start;"> (ginger is supposed to help with motion sickness!).</span></div>
Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-71921999429376249082014-01-10T15:14:00.005-08:002014-01-15T13:46:57.680-08:0042 Wallaby Way?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN93TQL4lsA81HyxQpVTDyYKl7sPoduEmp03SH6OQutyBFAE9OJhjFMsZChZIXFgLpzNW7gl31RdG6F29NLn5CIw9mFtVAW10E7YGx5ZQ-t2CGH2kIrkyZdBNI0ySb3VhmBsgwS6X3tdc1/s1600/whaleshark.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN93TQL4lsA81HyxQpVTDyYKl7sPoduEmp03SH6OQutyBFAE9OJhjFMsZChZIXFgLpzNW7gl31RdG6F29NLn5CIw9mFtVAW10E7YGx5ZQ-t2CGH2kIrkyZdBNI0ySb3VhmBsgwS6X3tdc1/s1600/whaleshark.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whale shark with fish groupies</td></tr>
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Happy Friday! In Atlanta and looking for something to do this weekend?</div>
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We went on a little daytime holidate (holiday date - see what I did there?) to the <a href="http://www.georgiaaquarium.org/">Georgia Aquarium</a> just before New Year's. If you're ever in Atlanta, especially on a cold or rainy day, it's worth a visit. Make sure to plan time to enjoy the main tank with the whale sharks and manta rays - it was my favorite!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYm_4VyBZcQE08UrCKR8FvIe2hYl1XboTxUBxFxdSBeeMJJ4u7gTj4w2Qjg-Rtxg0Kr0DPtT5XPHbCJuKzbwNsvEJbtrcuSoV1qpA4fSZED9WISl504IMywmMc7rejI9ZnEzL1MKYLLpF/s1600/fisheatsboy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYm_4VyBZcQE08UrCKR8FvIe2hYl1XboTxUBxFxdSBeeMJJ4u7gTj4w2Qjg-Rtxg0Kr0DPtT5XPHbCJuKzbwNsvEJbtrcuSoV1qpA4fSZED9WISl504IMywmMc7rejI9ZnEzL1MKYLLpF/s1600/fisheatsboy.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goliath grouper vs boy staring contest</td></tr>
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Looks like the Goliath Grouper is about to have a little boy snack, doesn't he? I sincerely hope the boy is making the same grumpy face back at him.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFbvIX3AyFkDosi530KnSizwbUaLAUG0UvKvid1dJd1TeytaB7RZa5nlJzcb4Gmc3lRiAt8arD_SwObM5lAFS5-AbZ126oTl-rfDl6BV8AcuZuxR6TpUGYGVNuov_-5bizCrX5iFPlcvb/s1600/jellyfish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFbvIX3AyFkDosi530KnSizwbUaLAUG0UvKvid1dJd1TeytaB7RZa5nlJzcb4Gmc3lRiAt8arD_SwObM5lAFS5-AbZ126oTl-rfDl6BV8AcuZuxR6TpUGYGVNuov_-5bizCrX5iFPlcvb/s1600/jellyfish.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful jellyfish</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEecrFyg94lVxK2HZerqY155b5zrDlQU9mikUV0lNJkkpFer2zpDWaTOVwh-fcWokOsmCaC5DKnYbOpichc1fKvyz5dBCuGG-BbnIb8UKGsj96Dk69pLiBhAy13TJYuEcIGLBqbdidEVtV/s1600/shark.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEecrFyg94lVxK2HZerqY155b5zrDlQU9mikUV0lNJkkpFer2zpDWaTOVwh-fcWokOsmCaC5DKnYbOpichc1fKvyz5dBCuGG-BbnIb8UKGsj96Dk69pLiBhAy13TJYuEcIGLBqbdidEVtV/s1600/shark.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blacktip reef shark in the main tank</td></tr>
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Have you been to an aquarium lately? What about the <a href="http://www.shedrinkscoffee.com/2013/06/going-to-zoo-zoo-zoo.html">zoo</a>?<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com1tag:blogger.com,1999:blog-4830273784768233367.post-18482624591072785112014-01-08T05:10:00.001-08:002014-01-18T03:36:53.648-08:00Cranberry Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu2B_tf7KSq1HPppV7_nHE0y_w8SXM15wChxDVsHy1C5qc_gwA1R_ES4aYNIyoQJINHaW0rRNxUiZ-LG9gBDG3jt5DtPfHmtuwn0zIPS44K9_BZ_TEqq4C-qfN56KGQqwqn-E_5Lpf9qz/s1600/CPBslice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu2B_tf7KSq1HPppV7_nHE0y_w8SXM15wChxDVsHy1C5qc_gwA1R_ES4aYNIyoQJINHaW0rRNxUiZ-LG9gBDG3jt5DtPfHmtuwn0zIPS44K9_BZ_TEqq4C-qfN56KGQqwqn-E_5Lpf9qz/s1600/CPBslice2.jpg" height="400" width="300" /></a></div>
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Happy (belated) New Year everyone! I hope you all enjoyed the holidays! It's been far too long since I've posted anything here, but I've been away having family time and eating way too much - I hope that sounds familiar to some of you...</div>
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Since it's freezing almost everywhere (apparently) and I'm sure you've all been just sitting at home pondering over what to do with your leftover pumpkin and cranberries, may I suggest using this bread recipe? It's extra tasty warm.</div>
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What you'll need:</h4>
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<ul>
<li>140g plain flour (I used a GF blend here)</li>
<li>90g caster sugar</li>
<li>1 tablespoon baking powder</li>
<li>2 tsp ground cinnamon</li>
<li>1 tsp ginger</li>
<li>1/2 tsp nutmeg</li>
<li>1 tsp vanilla</li>
<li>pinch of salt</li>
<li>40 g unsalted butter (room temperature)</li>
<li>120ml milk</li>
<li>2 eggs</li>
<li>200g pumpkin puree</li>
<li>300g cranberries</li>
<li>200ml orange juice</li>
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What to do for the cranberry sauce:</h4>
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Rinse off the cranberries and then dump them into a saucepan with the orange juice. Bring just to a boil, then simmer until the cranberries pop. Set aside to cool while you prep the rest of the batter.</div>
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What to do for the bread:</h4>
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Preheat your oven to 170C/325F.</div>
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Put the flour, sugar, baking powder, cinnamon, nutmeg, and ginger in a large mix bowl and stir together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsC1vmqgs6qcmZeEmQjCZjyHCJqsIEoU2gIiiqKWk9klhpumariZpuPAPPgesIKTPYpAQ8OvCm2Wo4Em9-h2hiTCpg_a6SqGb9nUnpEtqpzibsbxcZSseNJRPrzaiMMcZSBKJNG3rgzPIn/s1600/dryCPB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsC1vmqgs6qcmZeEmQjCZjyHCJqsIEoU2gIiiqKWk9klhpumariZpuPAPPgesIKTPYpAQ8OvCm2Wo4Em9-h2hiTCpg_a6SqGb9nUnpEtqpzibsbxcZSseNJRPrzaiMMcZSBKJNG3rgzPIn/s1600/dryCPB.jpg" height="300" width="400" /></a></div>
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Next blend in the milk, butter, eggs, and vanilla with a handheld mixer on low/medium.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvVtvDezafZRmp9jYa6Eh-5yPxD8UDkPIEP1TzZ-Q8Fo1yowHDQrQXvD1yyN8ZLkSiWDU9oMl2mOE8v23vkOXXZtk7AiTrfFMyRFWP24iuQyf1EgVaOUxLQPmve5iDCzh7zaKXsAcudpt/s1600/wetCPB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvVtvDezafZRmp9jYa6Eh-5yPxD8UDkPIEP1TzZ-Q8Fo1yowHDQrQXvD1yyN8ZLkSiWDU9oMl2mOE8v23vkOXXZtk7AiTrfFMyRFWP24iuQyf1EgVaOUxLQPmve5iDCzh7zaKXsAcudpt/s1600/wetCPB.jpg" height="300" width="400" /></a></div>
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Once the batter is well blended, gently fold in the cranberry sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8lBgrqN81IEPv_RIxKiQ4H4klu4Trhi_CBJRKTk5B5-e7XuLkmCP7TOCC3_yDDcri4J0nQko60unZSGjSMhZYTIgWqnP5YiefY-mjp-TawgPi1AW_8tPGDFPr8StfHUETQDtHe2cbLg9/s1600/CPBwithCranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8lBgrqN81IEPv_RIxKiQ4H4klu4Trhi_CBJRKTk5B5-e7XuLkmCP7TOCC3_yDDcri4J0nQko60unZSGjSMhZYTIgWqnP5YiefY-mjp-TawgPi1AW_8tPGDFPr8StfHUETQDtHe2cbLg9/s1600/CPBwithCranberry.jpg" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLRR6IrXor3KfKlgjmkrsPDjcNyCsKr5qEnOkpwGy8tAPmdBduKHt7gwyzutO5nA5wz7ckaznz7RwiXcX8hnnUHku15vBfewsI7DcsqX2OD5Ajnk4UHN7LgZZ6dMD1SiI7JRl8LFBTliw/s1600/gooeyCPB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLRR6IrXor3KfKlgjmkrsPDjcNyCsKr5qEnOkpwGy8tAPmdBduKHt7gwyzutO5nA5wz7ckaznz7RwiXcX8hnnUHku15vBfewsI7DcsqX2OD5Ajnk4UHN7LgZZ6dMD1SiI7JRl8LFBTliw/s1600/gooeyCPB.jpg" height="300" width="400" /></a></div>
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Lightly butter a bundt tin and pour the batter in. Level off the top with a spatula or spoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayyKMD7fYtK3uaRux3c5bfblXCjZOxkDKpdA1at6sBgpxotZMZJUu9x9Qea4y76MI70p3rvgmEvFrARBHVlpM7dk-cdefWwFuHUYWmksixtk1roFqmcONocXRFwJ3AuwvuCqZsdM5uPRP/s1600/CPBinTin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayyKMD7fYtK3uaRux3c5bfblXCjZOxkDKpdA1at6sBgpxotZMZJUu9x9Qea4y76MI70p3rvgmEvFrARBHVlpM7dk-cdefWwFuHUYWmksixtk1roFqmcONocXRFwJ3AuwvuCqZsdM5uPRP/s1600/CPBinTin.jpg" height="300" width="400" /></a></div>
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Bake for approximately 40 minutes, or until an inserted fork comes out clean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZABj6AigO00jg70gyMdsuM1C_tm-Drk2ELra0Ic8IV-fkXyw0NQo0MhWQqXPLAsPsd7an12d8TVbbxc2zNQOst0XsFcdFx8Z0u2qreLNkzioOHgNWSlIbYO7ohqKbImJJjhhi_gSRZ93k/s1600/bakedCPBinTin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZABj6AigO00jg70gyMdsuM1C_tm-Drk2ELra0Ic8IV-fkXyw0NQo0MhWQqXPLAsPsd7an12d8TVbbxc2zNQOst0XsFcdFx8Z0u2qreLNkzioOHgNWSlIbYO7ohqKbImJJjhhi_gSRZ93k/s1600/bakedCPBinTin.jpg" height="400" width="300" /></a></div>
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Loosen the edges of the loaf away from the tin using a spoon, and leave to cool for at least 15 minutes before attempting to remove from the bundt tin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4fTtL3LVk238XkbFdtqnuvB2X2dLlccP9mIsVC8QQNXMuEXbG8DjaRgxTzUhKfuNGQZ2dSNIsn2IKG-zJ3m1r3DkGQG5Dbz9LC4EpYsgOpHtP_jqfMsPDUwKXSNT9ytNppwXniYtFfSN/s1600/CPBslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4fTtL3LVk238XkbFdtqnuvB2X2dLlccP9mIsVC8QQNXMuEXbG8DjaRgxTzUhKfuNGQZ2dSNIsn2IKG-zJ3m1r3DkGQG5Dbz9LC4EpYsgOpHtP_jqfMsPDUwKXSNT9ytNppwXniYtFfSN/s1600/CPBslice.jpg" height="300" width="400" /></a></div>
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Pumpkin cranberry bread morning snack, anyone?<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-79670469645534471382013-11-16T13:05:00.002-08:002013-11-16T13:05:27.431-08:00Mini Baked Pumpkin Doughnuts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDF0jk1B1dMulrdgX_6dWPiA_Z31UI5NRXls6_0HrJWdaHk5t60Ra3JBJipftv4b3XrSyI-p8AYF03W9XijWjz0hw-sNS3dCuAFL_hORszQIe1aj9PlJjX7U9lg4DvHDrtDcegAqY0KebU/s1600/finishedminipumpkindonuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDF0jk1B1dMulrdgX_6dWPiA_Z31UI5NRXls6_0HrJWdaHk5t60Ra3JBJipftv4b3XrSyI-p8AYF03W9XijWjz0hw-sNS3dCuAFL_hORszQIe1aj9PlJjX7U9lg4DvHDrtDcegAqY0KebU/s1600/finishedminipumpkindonuts.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Munchkin pumpkin and Mini Baked Pumpkin Doughnuts.</td></tr>
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Bite sized doughnuts, what? Maybe more like "two bites" sized, if we're adhering to accuracy here. Consider "bite sized" a challenge, if you will. On another tangent, yes, I did spend a considerable amount of time debating "doughnuts" vs "donuts". The Google-machine has informed me that the use of the spelling "doughnuts" predates "donuts", so that swayed me. Your baking trivia for the day!</div>
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And now, on to the more salient issue of how to make these little guys in your own home:</div>
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<h4>
What you'll need:</h4>
<div>
<ul>
<li>125g flour (any all purpose variety, GF blends included)</li>
<li>110g caster sugar</li>
<li>3 tsp baking powder</li>
<li>2 tsp pumpkin pie spice (you can be a bit generous with this)</li>
<li>25g unsalted butter (room temperature)</li>
<li>120ml buttermilk</li>
<li>1 tsp vanilla extract</li>
<li>2 eggs</li>
<li>pinch of salt</li>
<li>250g pumpkin puree </li>
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<h4>
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<h4>
What to do:</h4>
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Preheat oven to 170F/325C.</div>
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In a large bowl, combine the caster sugar, unsalted butter,vanilla extract, eggs, and buttermilk. I used a hand crank egg beater for this step, but if your electric handheld mixer has a very low setting, that would work too. It's just quite a liquid-y mixture at this stage, and anything high powered will send ingredients flying out of your mixing bowl and onto your wall. Don't ask me how I know this.</div>
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The next step is to add the pumpkin puree and keep mixing until it's delightfully orange.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY-u9NmUha9YCafRFBIH3qAtVyrcnx42brkcCGNUUH9INl5T5XIg28YWbHCiePgsga8M6VEC4igwgBPfZvweqoc8AfbQ6NHOay_lAE0KqDbvNAEQW4TQdevGXbKvdapZscqZ4yJcmSmrt/s1600/donupumpkinbatter1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY-u9NmUha9YCafRFBIH3qAtVyrcnx42brkcCGNUUH9INl5T5XIg28YWbHCiePgsga8M6VEC4igwgBPfZvweqoc8AfbQ6NHOay_lAE0KqDbvNAEQW4TQdevGXbKvdapZscqZ4yJcmSmrt/s1600/donupumpkinbatter1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy autumnal orange color!</td></tr>
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In a small separate bowl, mix together the flour (I used a gluten free blend for these), baking powder, pumpkin pie spice, and pinch of salt - you can simply use a fork to do so. Then gradually add the dry mixture to the wet mixture, mixing as you go.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HxTUEP9s2gMKsdIJ0nB5vVi5dQBGXhqSf6EOjfnpq5AZuUm8zMNVpdnXyi_r3cq-NaAEDn4Ag64gIpyPlrRqLEp5DvitRwsGu5IAGCCHEg3peEdoHoEMwNzv89R1wF2VtIIP-SGBR0N8/s1600/pumpkinbuttermilkbatter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HxTUEP9s2gMKsdIJ0nB5vVi5dQBGXhqSf6EOjfnpq5AZuUm8zMNVpdnXyi_r3cq-NaAEDn4Ag64gIpyPlrRqLEp5DvitRwsGu5IAGCCHEg3peEdoHoEMwNzv89R1wF2VtIIP-SGBR0N8/s1600/pumpkinbuttermilkbatter2.jpg" height="400" width="300" /></a></div>
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Once the batter has a smooth texture, you can set it aside for a moment and lightly butter the mini doughnut tin. You can, of course, use a tin that makes larger doughnuts, just remember to increase the baking time if you do so!</div>
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If you have an pastry/piping/icing bag, it will come in handy for the next step, particularly if you are actually using a mini doughnut tin. You can fashion a makeshift pastry bag from a sandwich bag or by rolling parchment paper into a funnel. Scoop the batter (it should hold together well and feel fluffy and not at all runny) into your pastry bag and pipe the batter into the doughnut rings. Fill about 2/3s of the way up.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMCNiwnB_83PT0iz9S9o23muKohAaMPgZ5HgNTteZAzDN9-uYo4E0Azp3Ps_s_7d6ZVlLaJ3Z-GpiJvK8JUVf4oa3V5VLPwJTOEWXHbpE_4FF_CEZhZJdZHDzD3ctAPDUZF3Wu8u6Dvsw/s1600/mpdtin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMCNiwnB_83PT0iz9S9o23muKohAaMPgZ5HgNTteZAzDN9-uYo4E0Azp3Ps_s_7d6ZVlLaJ3Z-GpiJvK8JUVf4oa3V5VLPwJTOEWXHbpE_4FF_CEZhZJdZHDzD3ctAPDUZF3Wu8u6Dvsw/s1600/mpdtin.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have no photos of the piping process because I was alone in the kitchen and <i>maybe</i> had doughnut batter all over my hands from an overflow incident with my parchment piping "bag". <i>Maybe.</i></td></tr>
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Pop the mini doughnut tray into the preheated oven for about 8 minutes. The doughnuts will puff up quite a bit, and an inserted fork/toothpick should come out fairly clean when you test. After cooling for about two minutes, gently loosen the doughnuts from the tray with a spoon. If they come out with little resistance, excellent! They are ready to cool on a rack or plate for another couple of minutes before eating. DO eat this warm if at all possible.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLfsloDUlDXXAom561o9qaw_ATiBYCo3U5OdReAqGFpE9YHtCB9RWAYtU5MNwA6n1UoAovo9lo1FUVUcVlz5-23YBOF5A_MKeluFDt4aw0yyhT_14fWvc88NcrLqWY656SV8CQ5StVRsj/s1600/miniptinbaked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLfsloDUlDXXAom561o9qaw_ATiBYCo3U5OdReAqGFpE9YHtCB9RWAYtU5MNwA6n1UoAovo9lo1FUVUcVlz5-23YBOF5A_MKeluFDt4aw0yyhT_14fWvc88NcrLqWY656SV8CQ5StVRsj/s1600/miniptinbaked.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling in the doughnut pan...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIbzJSZtZTR_82r0x4hVX3NpyWydP_bPPWirgaqc9amTZT9qTV9eWmnYCbpv4QN_kRl6adXEfj044zt_c5w9mQYL90o4V12WZCkZpimntakZICJeySlwbW1PZ08UCeDXo5jyvGH7k7ieA/s1600/holdingminidonut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIbzJSZtZTR_82r0x4hVX3NpyWydP_bPPWirgaqc9amTZT9qTV9eWmnYCbpv4QN_kRl6adXEfj044zt_c5w9mQYL90o4V12WZCkZpimntakZICJeySlwbW1PZ08UCeDXo5jyvGH7k7ieA/s1600/holdingminidonut.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About to be devoured!</td></tr>
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See? I told you these doughnuts were tiny! They are also very light and fluffy, thanks to the buttermilk. And they have an orange vegetable as the main ingredient, so you they can feel slightly superior to other fried, non-veggie containing doughnuts out there. Not that they would be smug about it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSluztM0sTN6e83XHgTYt9vW-AmbZ4iAyOowYtAKWADA2InUXvxBJ42pN6_OWDzNwgo4uCtoA3m-HhEBeKbbys1jytHpV_-GCyKjctaubbGaXv0Ru7ciayzPqX0SisOyB-nTpA-szhxNos/s1600/minipdbaked2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSluztM0sTN6e83XHgTYt9vW-AmbZ4iAyOowYtAKWADA2InUXvxBJ42pN6_OWDzNwgo4uCtoA3m-HhEBeKbbys1jytHpV_-GCyKjctaubbGaXv0Ru7ciayzPqX0SisOyB-nTpA-szhxNos/s1600/minipdbaked2.jpg" height="400" width="300" /></a></div>
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Doughnuts, anyone?<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-89703078877281210332013-11-13T04:28:00.000-08:002013-11-13T04:28:11.151-08:00Maple Pecan Swirls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjfyUvfJE87N5Ndtf2PgantRQR0LvNtoxhIKRA5Upku0q65SXEsfK327Dvq06OnyVkye8ZNRWa-VqsZTPiEDBw0DTWWnMevCjs66HwOmAAx1WKfpVqaLQ4NT4hLTQz0D2FHKdr21aOfXg/s1600/maplepecanstack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjfyUvfJE87N5Ndtf2PgantRQR0LvNtoxhIKRA5Upku0q65SXEsfK327Dvq06OnyVkye8ZNRWa-VqsZTPiEDBw0DTWWnMevCjs66HwOmAAx1WKfpVqaLQ4NT4hLTQz0D2FHKdr21aOfXg/s1600/maplepecanstack.jpg" height="400" width="266" /></a></div>
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These are excellent dunking cookies. So much so that they really fall into, at least as I see it, the English biscuit category. They have almost a shortbread cookie consistency. They do take a bit of time, but mostly because the dough needs to be chilled for at least 6 hours (or overnight) in order to preserve the structural integrity of the pecan swirls. Fancy, right?</div>
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<h4>
What you'll need for the cookie dough (makes 2 dozen cookies):</h4>
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<ul>
<li>330g flour (GF blend or any all-purpose flour)</li>
<li>120ml maple syrup</li>
<li>120g unsalted butter (room temperature)</li>
<li>20g light brown sugar</li>
<li>1 egg</li>
<li>1.5 tsp baking soda</li>
<li>1/2 tsp ground ginger</li>
<li>1/2 tsp vanilla</li>
<li>1/2 tsp ground cinnamon</li>
</ul>
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<h4>
What you'll need for the filling:</h4>
<div>
<ul>
<li>1 tsp ground ginger</li>
<li>1.5 tsp ground cinnamon</li>
<li>50g chopped pecans</li>
<li>50g light brown sugar</li>
</ul>
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<h4>
What to do:</h4>
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Blend the maple syrup, butter, 20g light brown sugar, vanilla, and egg together in a mixing bowl with a handheld mixer. In a separate bowl, mix together the flour, baking soda, 1/2 tsp ground ginger, and 1/2 tsp ground cinnamon.</div>
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Gradually add the dry mixture to the wet mixture, and continue to use the handheld mixer as you do so. The finished cookie dough will be quite thick - very like what you would expect for sugar cookies. Once the dough has been blended thoroughly, you should be able to shape one large dough ball out of it.</div>
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Next comes the fun rolling pin part. Lightly flour a working surface and roll the dough ball into a rectangular shape. You may want to split the ball in two and do this twice.</div>
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In a small bowl, mix together the filling ingredients - the pecans, 50g light brown sugar, and the remaining ground cinnamon and ginger. Then evenly spread this filling mixture onto the dough rectangle, leaving a bit of space free at the edges, as you can see below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zqSRtQRbZV93OPzbI1DEF8SUYwglSEOt77LN-6h63-M-aQV-YJgfJhmzf90mva2GAhsUeWdqmwxpAa7_fGdir8t1cmoJExnGBAP7iT32FG-pRNLUf5EDBGC6wuEuznibgqx_5COIucP5/s1600/maplepecanunrolled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zqSRtQRbZV93OPzbI1DEF8SUYwglSEOt77LN-6h63-M-aQV-YJgfJhmzf90mva2GAhsUeWdqmwxpAa7_fGdir8t1cmoJExnGBAP7iT32FG-pRNLUf5EDBGC6wuEuznibgqx_5COIucP5/s1600/maplepecanunrolled.jpg" height="266" width="400" /></a></div>
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Lightly pat the pecan filling mixture down on the dough, to help it stay in place. Then very slowly and carefully begin rolling the dough onto itself - as you would when making cinnamon rolls. Start from the longer side of the rectangle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmTTitzehGJw0pHYmPIIIt6WoEYZe6PgkzWc5r-kTh6oK5abyqKKiKK2FQfFe2wUFBhRare6mdqsjXW9EiENy4mKRUtMzyB0qc58JZzYBkGxYsSJmlUENSNi1P-woCmYmAeXwci_hXUl9/s1600/maplepecanrolling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmTTitzehGJw0pHYmPIIIt6WoEYZe6PgkzWc5r-kTh6oK5abyqKKiKK2FQfFe2wUFBhRare6mdqsjXW9EiENy4mKRUtMzyB0qc58JZzYBkGxYsSJmlUENSNi1P-woCmYmAeXwci_hXUl9/s1600/maplepecanrolling.jpg" height="400" width="266" /></a></div>
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Once you have rolled the dough into a log shape, pinch the ends together a bit so no filling leaks out, then wrap the dough log in cling film and leave in the fridge for at least 6 hours, or overnight.</div>
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When the dough is finished with its refrigeration process, slice approximately 1 centimeter wide from the dough log using a sharp knife. Evenly space the cookies slices on a baking tray (I used parchment paper, but that's not necessary if you're working with a non-stick cookie sheet.). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51hTqI_mS_-n-1pqZIEuwvJ_-8DhCcqCJsiQoufJr_TWWX4YFt2s-Penh3Ptjz_LugQbuCnFxjfX-CS5t-Y_-CmDpwpQQWKCqsyVPS8hsGh-VDrndJjnXCE8GzAJWSuO0LAx9zgaSHwQ8/s1600/maplepecanprebake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51hTqI_mS_-n-1pqZIEuwvJ_-8DhCcqCJsiQoufJr_TWWX4YFt2s-Penh3Ptjz_LugQbuCnFxjfX-CS5t-Y_-CmDpwpQQWKCqsyVPS8hsGh-VDrndJjnXCE8GzAJWSuO0LAx9zgaSHwQ8/s1600/maplepecanprebake.jpg" height="266" width="400" /></a></div>
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Allow your oven to 180C/350F, then bake the cookies for 8-10 minutes. Allow cookies to cool for about 5 minutes once out of the oven. These are not super sweet cookies, but have more of a gentle maple-y sweetness that I think is well suited to a nice afternoon treat. These Maple Pecan Swirls are also excellent edible companions for your next cup of tea, hot cocoa, or coffee.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSE_Q2uLnETFqS4GjRXe9s3NnLl_XP0Xx9TXol9SpHfgtfZZ_p2nGt9VjJrRoNW3U_FrY2dAbuRvxsVpiu6UC921WdJA_CKg_-jP9DnhJJaE7txxyaM4U2rR4t3M6RzXaNuvPZGc4urfL/s1600/maplepecancookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSE_Q2uLnETFqS4GjRXe9s3NnLl_XP0Xx9TXol9SpHfgtfZZ_p2nGt9VjJrRoNW3U_FrY2dAbuRvxsVpiu6UC921WdJA_CKg_-jP9DnhJJaE7txxyaM4U2rR4t3M6RzXaNuvPZGc4urfL/s1600/maplepecancookies.jpg" height="266" width="400" /></a></div>
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Hope you enjoy!</div>
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-16810370430782722442013-11-12T05:23:00.001-08:002013-11-12T05:36:11.887-08:00Pumpkin Streusel Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gXg4L_qus4r8WXk7npfXC6U0Ymz69ebCnVQDAjxL-sVkryZThZ9wQPEQYQHLnqixD7gqHU3Ey65xoYs2KxiYFvqg20yX7ieOMr9hZPm-GQrMJwMKkjnO1fCBMiNijyNxWlAiV74N5t2O/s1600/bigpumpkincoffeecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gXg4L_qus4r8WXk7npfXC6U0Ymz69ebCnVQDAjxL-sVkryZThZ9wQPEQYQHLnqixD7gqHU3Ey65xoYs2KxiYFvqg20yX7ieOMr9hZPm-GQrMJwMKkjnO1fCBMiNijyNxWlAiV74N5t2O/s1600/bigpumpkincoffeecake.jpg" height="400" width="300" /></a></div>
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The season of the Great Pumpkin is upon us, and what better way to celebrate than with cake? Pumpkin Streusel Coffee Cake to be exact. No, there is no coffee <i>in</i> this cake. Rather, it is to be enjoyed <i>with </i>coffee. Or tea. Or hot apple cider. With the beverage of your choice, basically. Or, heck, even ice cream if you want to go wild.</div>
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<h4>
What you'll need for the cake:</h4>
<div>
<ul>
<li>120g unsalted butter (room temperature)</li>
<li>75g dark brown sugar</li>
<li>60g caster sugar</li>
<li>300g flour (I used a GF blend)</li>
<li>2 eggs</li>
<li>2 tsp baking powder</li>
<li>2 tsp vanilla</li>
<li>225g pumpkin puree</li>
<li>170ml buttermilk</li>
<li>2 tsp pumpkin pie spice</li>
</ul>
<h4>
What you'll need for the filling:</h4>
<div>
<ul>
<li>120g dark brown sugar</li>
<li>1 tbsp cinnamon</li>
<li>1 tsp pumpkin pie spice</li>
</ul>
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<h4>
What you'll need for the streusel topping:</h4>
<div>
<ul>
<li>85g brown sugar</li>
<li>80g flour</li>
<li>40g pecans</li>
<li>60g unsalted butter (melted)</li>
</ul>
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<h4>
What to do:</h4>
<div>
Preheat oven to 350F/175C.</div>
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We'll start with the cake batter. In a large mixing bowl blend together the room temperature butter, the caster sugar, brown sugar, and vanilla. I recommend using a handheld electric mixer, but you can get fancier if you'd like!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTEKysbNtXUSzt7g8jBU_8hZV4JOpzRdjrETC7apq3jPUY_qbM5PSiBiG9cmRPfwBpQInSp-7Iii4Ycbmmfd15xpKvCHlcz1FaGpy66TZNCjgbjSf5VJDstJXjtOnMQF7jeTCVvgloPt5/s1600/buttersugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTEKysbNtXUSzt7g8jBU_8hZV4JOpzRdjrETC7apq3jPUY_qbM5PSiBiG9cmRPfwBpQInSp-7Iii4Ycbmmfd15xpKvCHlcz1FaGpy66TZNCjgbjSf5VJDstJXjtOnMQF7jeTCVvgloPt5/s1600/buttersugar.jpg" height="400" width="300" /></a></div>
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Once the butter and sugar are thoroughly creamed, add the eggs, buttermilk, and pumpkin puree.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpKbs3ZwR_oif1OJp5vy2pddAznaBCmH-ruoW2T1JL8Fh9E7qUsRdRE3Je79i7jWZrjosku45gWcxV2D5xZqQ6Wxa5j52UcZqZlzcku_f6u-9FVpn5QucPOlxEUlIuMjhyphenhyphendC-OQT5it22/s1600/pumpkinbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpKbs3ZwR_oif1OJp5vy2pddAznaBCmH-ruoW2T1JL8Fh9E7qUsRdRE3Je79i7jWZrjosku45gWcxV2D5xZqQ6Wxa5j52UcZqZlzcku_f6u-9FVpn5QucPOlxEUlIuMjhyphenhyphendC-OQT5it22/s1600/pumpkinbatter.jpg" height="400" width="300" /></a>'</div>
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In a separate bowl, mix together the flour, baking soda, and pumpkin pie spice. Then gradually add this dry mixture to the wet mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdX-TSywZ7dEA1-R-NtyKS5LNlTe3lrPTe0lutDKyyJ3ZHNLqre-0Xcis-ttc5o5zFnMmzJI_s4B9PwrRP2KtkQS0ltvZldxs-U0crqpdptoc0p2-EMIKQsgET_hPQDH7vQhBcpp8b8tu/s1600/pumkpinbatter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdX-TSywZ7dEA1-R-NtyKS5LNlTe3lrPTe0lutDKyyJ3ZHNLqre-0Xcis-ttc5o5zFnMmzJI_s4B9PwrRP2KtkQS0ltvZldxs-U0crqpdptoc0p2-EMIKQsgET_hPQDH7vQhBcpp8b8tu/s1600/pumkpinbatter2.jpg" height="400" width="300" /></a></div>
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Once combined, pour (or spoon/spatula! - this is a pretty thick batter!) half of the cake batter into a buttered cake tin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-2kpxg4XSB7ecwFMEwJCF-jEEUzAtHSIpa2qaKvVpij2UrQlwco9ujRJYnDGIS3aoWhafvCwkoH-9ght_YtOawQwTvz1HSYwYFnqRSLhpkXHjDr6jv2zy_4jTouRbuhJKDRwLs0U5QdI/s1600/firstlayer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-2kpxg4XSB7ecwFMEwJCF-jEEUzAtHSIpa2qaKvVpij2UrQlwco9ujRJYnDGIS3aoWhafvCwkoH-9ght_YtOawQwTvz1HSYwYFnqRSLhpkXHjDr6jv2zy_4jTouRbuhJKDRwLs0U5QdI/s1600/firstlayer.jpg" height="400" width="300" /></a></div>
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Mix the filling ingredients - the brown sugar, cinnamon, and pumpkin pie spice - together and sprinkle over this first cake batter layer, covering thoroughly. Then spatula the remaining cake batter over the filling layer, smoothing the top down when finished.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6njrkoqxlVZbbI4NuJHatQSXyVcdzvJvcR2kTv84qam7vmS725u6p6mv7SVLGvfHmeW4bpbj5bNEiJQIRHgLLArqmZKF0U5-hWBYPhlmrCTx3eLYAnf-3h6-Ogph_txtiXanhFQmt3cg/s1600/sugarmiddle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6njrkoqxlVZbbI4NuJHatQSXyVcdzvJvcR2kTv84qam7vmS725u6p6mv7SVLGvfHmeW4bpbj5bNEiJQIRHgLLArqmZKF0U5-hWBYPhlmrCTx3eLYAnf-3h6-Ogph_txtiXanhFQmt3cg/s1600/sugarmiddle.jpg" height="294" width="400" /></a></div>
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Finally, mix together the topping ingredients - brown sugar, flour, chopped pecans, and melted butter. You can do this with a fork or by hand, until the topping mixture starts to clump together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFeLPz6bqix1IKB_NzgyIh8cs2N0Xs7FkCs-rj7QBpCbSaE2mjLk_LB95Mcf4NSiX2amvpG3sAhBlKPMiMWEiKTMd9ToabynXTwkRcFQzwpn0cVFgsvOhfumhVsedX7nYOVIKobSq5Tk1/s1600/sugarpecans1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFeLPz6bqix1IKB_NzgyIh8cs2N0Xs7FkCs-rj7QBpCbSaE2mjLk_LB95Mcf4NSiX2amvpG3sAhBlKPMiMWEiKTMd9ToabynXTwkRcFQzwpn0cVFgsvOhfumhVsedX7nYOVIKobSq5Tk1/s1600/sugarpecans1.jpg" height="300" width="400" /></a></div>
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Finally, spoon the topping mixture onto the top layer of cake batter, and lightly pat it down to ensure even covering.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim70u47cqk0SCzEMBRQpjoy6qEm0lgAR0C69DzRvcYDPJVLk1fTaxjFxtVfNnIA_gFkFNvHx9GURmjI-xRDwBgXzQP_F89X_DqkDTUmuSa3HLHjUeRDADIvguyRDRU2yXv6JVWqj__K8zp/s1600/littlepcakeprebake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim70u47cqk0SCzEMBRQpjoy6qEm0lgAR0C69DzRvcYDPJVLk1fTaxjFxtVfNnIA_gFkFNvHx9GURmjI-xRDwBgXzQP_F89X_DqkDTUmuSa3HLHjUeRDADIvguyRDRU2yXv6JVWqj__K8zp/s1600/littlepcakeprebake.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiny cake waiting to go in the oven...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw4pwl3u4L1NvxGqnfzNIOzZCdEpdJzYDfnYNpLymxnw_KTnahpd80oCAcSa-vmkaX8Cgg6rjiGsNeO6npEUXf0iNlOf5KkA39KJwWr68sTV9wRo_VSEbtzPq1B3C8gr81LoxFLEcKbBp/s1600/pumpkincakeprebake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw4pwl3u4L1NvxGqnfzNIOzZCdEpdJzYDfnYNpLymxnw_KTnahpd80oCAcSa-vmkaX8Cgg6rjiGsNeO6npEUXf0iNlOf5KkA39KJwWr68sTV9wRo_VSEbtzPq1B3C8gr81LoxFLEcKbBp/s1600/pumpkincakeprebake.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big cake all ready for the oven...</td></tr>
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Yes, I made two cakes here. A normal sized cake and a mini cake. This recipe will make one large (20cm/8in tin) cake. If possible, use a springform cake tin so that you can see the pretty sides of the finished product!</div>
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Once the topping is all set, pop the cake into the oven and bake for 50-55 minutes. When it's finished, an inserted fork or toothpick should come out clean and the topping should be a nice golden brown color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllW-d2Dw9GZc0t35MfmOK0wdplEj3OpHeRtUP3JcthfpNDWbEVv7_sjgo47-9Hws50byAEZ7QZ-jxkrJ-IRbsEQEvMYGjrZy4tpeManKyHkJAmo9ANGNrHWd9NOwsC3QbTQJmj-Fh_9fS/s1600/tinypumpkincake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllW-d2Dw9GZc0t35MfmOK0wdplEj3OpHeRtUP3JcthfpNDWbEVv7_sjgo47-9Hws50byAEZ7QZ-jxkrJ-IRbsEQEvMYGjrZy4tpeManKyHkJAmo9ANGNrHWd9NOwsC3QbTQJmj-Fh_9fS/s1600/tinypumpkincake.jpg" height="296" width="400" /></a><br />
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Let cool for at least 10-15 minutes before removing the side of the springform tin, and another few minutes before slicing, if you at all value cake slices that hold their shape!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0smAsAdNQCT4pty-Sr7gM2d51fiqPCDOUfm0gZ9GuYir1MaYTB-YrXra_aLc2QI13-5rScu7KeyehGfIYtLOeXtfNNeWODVUyzchBZ7cP-p_Ik2-pE26aq2SN2UZhuJF_Vx4Y6N2TsfO/s1600/finishedpumpkincake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0smAsAdNQCT4pty-Sr7gM2d51fiqPCDOUfm0gZ9GuYir1MaYTB-YrXra_aLc2QI13-5rScu7KeyehGfIYtLOeXtfNNeWODVUyzchBZ7cP-p_Ik2-pE26aq2SN2UZhuJF_Vx4Y6N2TsfO/s1600/finishedpumpkincake.jpg" height="400" width="300" /></a><br />
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Eat warm and enjoy with coffee; pumpkin decoration optional!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfK6rrQ59KhdR5NTj27D-fC5rSTnmRolJybCq4rs-pX-5QJNpIpzVZbvR9exGKrB8PIxdLerGTzFIsK8mEWY0voxB4p2Dur1pyZqqMAzOAKtzo0N38CQlfZnBD4opCs9dCxiLCgsTuR-E/s1600/finishedpumpkincake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfK6rrQ59KhdR5NTj27D-fC5rSTnmRolJybCq4rs-pX-5QJNpIpzVZbvR9exGKrB8PIxdLerGTzFIsK8mEWY0voxB4p2Dur1pyZqqMAzOAKtzo0N38CQlfZnBD4opCs9dCxiLCgsTuR-E/s1600/finishedpumpkincake2.jpg" height="294" width="400" /></a></div>
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Or have a slice with your morning coffee the next day - it's full of pumpkin, which is a vegetable, so it's almost good for you, right? Sounds like (cake) logic to me!<br />
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<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-49147974217857583552013-11-06T04:02:00.001-08:002013-11-06T12:50:11.245-08:00Salted Caramel Apple Pie<div class="separator" style="clear: both; text-align: justify;">
Good morning! I feel like it's been forever since I've shared a recipe, so to get back in the swing of things, I present a quick and easy Salted Caramel Apple Pie. It's just the thing to warm up a cool autumn afternoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC_0uaoWQyMB2nK5u8PiK-8DPIbjHTILZS3U-IMNA6o-s9URUxv4TCB7pSVJBv_v2tCOJ6zRpTyy8c2AJuGoiOiO-yksQvYqaJ5XMZstSHLMw_huWbENcV-Ocu_93SWQsDHnTfRHOZdvL/s1600/applepieslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC_0uaoWQyMB2nK5u8PiK-8DPIbjHTILZS3U-IMNA6o-s9URUxv4TCB7pSVJBv_v2tCOJ6zRpTyy8c2AJuGoiOiO-yksQvYqaJ5XMZstSHLMw_huWbENcV-Ocu_93SWQsDHnTfRHOZdvL/s1600/applepieslice.jpg" height="266" width="400" /></a></div>
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<h4>
What you'll need:</h4>
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<ul>
<li>Pre-made pie crust - I used Jus Roll Light Puff Sheet. (I told you this was quick and easy! You're welcome to make your own pie crust if you have time though, you crafty bakers, you!)</li>
<li>4-5 Bramley apples, or cooking apples of your choice</li>
<li>small bag of pretzels</li>
<li>sea salt</li>
<li>1 397g can of Carnation Caramel</li>
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What to do:</h4>
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Preheat your oven according to the directions of your pie crust.</div>
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I was super cheeky here and used a pie crust that had already been rolled out for me, so I simply draped the crust onto my pie pan and pressed it into place.</div>
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Next step is to press the pretzels into the pie crust - an idea completely inspired by <a href="http://joythebaker.com/">Joy the Baker's</a> Instagram feed, which is insanely delicious and to be checked out if you haven't all ready done so. Thank you Joy the Baker! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJdVC2lJnnS0U2oJY0j_BEZP1Maby-HxJMok_C8i4VcuaXce6ZezTbJfgU9oeNwgKaB-SzWkDB00DbInha7o7aBZbRdsEbfwmrO03TirqWv97R_kE2UiaAjMC1JxhNU3adKFIhYDdVeq7/s1600/pretzelpiecrust.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJdVC2lJnnS0U2oJY0j_BEZP1Maby-HxJMok_C8i4VcuaXce6ZezTbJfgU9oeNwgKaB-SzWkDB00DbInha7o7aBZbRdsEbfwmrO03TirqWv97R_kE2UiaAjMC1JxhNU3adKFIhYDdVeq7/s1600/pretzelpiecrust.jpg" height="316" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next time I make this, I'm doubling the number of pretzels and spacing them closer together.</td></tr>
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Next you'll need to peel and finely slice your cooking apples, like so:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvihfjnk51UPxBTSml2wrIy_4l8nmPS1btRQrVTuUnLjVjdl_E3u1vvbHVCKN3DKrFLkCRKbfX3vrAdXVD3pTU33KxhIfUIZLOxnldGQXRGcP6Pt-aEm0vOuEPwUApTqgpndjmFc-Szsuc/s1600/slicedapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvihfjnk51UPxBTSml2wrIy_4l8nmPS1btRQrVTuUnLjVjdl_E3u1vvbHVCKN3DKrFLkCRKbfX3vrAdXVD3pTU33KxhIfUIZLOxnldGQXRGcP6Pt-aEm0vOuEPwUApTqgpndjmFc-Szsuc/s1600/slicedapple.jpg" height="400" width="316" /></a></div>
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Then pour the caramel over the pretzel-y pie crust, and lightly sprinkle it with a pinch of sea salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PiQfkZw41bEB9mjJi29JZLvq8Go7QjWuPV-8ckzTBRMm4fxaJJ6K6-SWyYTchfTtQ6dmmTwrL_3sO5JF04q-RLN9dqHeg6uuUGLx177_jtWXqtRu23dtFgSs6o04ISn1veBS5T2jeGG_/s1600/pretzelcaramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PiQfkZw41bEB9mjJi29JZLvq8Go7QjWuPV-8ckzTBRMm4fxaJJ6K6-SWyYTchfTtQ6dmmTwrL_3sO5JF04q-RLN9dqHeg6uuUGLx177_jtWXqtRu23dtFgSs6o04ISn1veBS5T2jeGG_/s1600/pretzelcaramel.jpg" height="318" width="400" /></a></div>
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Arrange your thinly sliced apples in a spiral over the crust layer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxo-U7nIkCxjEnlDm1bUa48IgA2VizF-iDLfVkWe3tXs2bEerObQvm8XCHsfXfAIG5bTmE7pd9HiIOJbcwPkik6W9daAVLR1Xc1cRLms7eA602V-Vyx4VmtNjoTCQxAc_0KiZSSzL7e-f/s1600/appleswirl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxo-U7nIkCxjEnlDm1bUa48IgA2VizF-iDLfVkWe3tXs2bEerObQvm8XCHsfXfAIG5bTmE7pd9HiIOJbcwPkik6W9daAVLR1Xc1cRLms7eA602V-Vyx4VmtNjoTCQxAc_0KiZSSzL7e-f/s1600/appleswirl.jpg" height="316" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2GtQPbBWtXoHyHWvdtNr8vNQa5_PsD4HR0ksmDNCscfZuf0qSreAGb28oOgx9NgB3GTHDDb7Xa3RGbGYAwUHgF_xDjhy__pnl4RJzg0D75GIv7br4UKJtug7b4kes5T1sf0lYvd86Ftj/s1600/appleswirl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2GtQPbBWtXoHyHWvdtNr8vNQa5_PsD4HR0ksmDNCscfZuf0qSreAGb28oOgx9NgB3GTHDDb7Xa3RGbGYAwUHgF_xDjhy__pnl4RJzg0D75GIv7br4UKJtug7b4kes5T1sf0lYvd86Ftj/s1600/appleswirl2.jpg" height="316" width="400" /></a></div>
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Then drizzle this first apple layer with caramel sauce and a pinch of sea salt, and lay down another spiraled layer of apple slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhqWZynYmaBymv8wK3jEwlw6CYsnD-ygMLzJ3p_ZTvf6xBA-OHh2mJVYpzHP3OSuKlvW7mbP5F0gerJfMZd0JkdLqy8BhNm3TWiVRd1kM-CUSVZrWMp5FzaPUHJmaLA3KpuKBebUpU2F8/s1600/appleflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhqWZynYmaBymv8wK3jEwlw6CYsnD-ygMLzJ3p_ZTvf6xBA-OHh2mJVYpzHP3OSuKlvW7mbP5F0gerJfMZd0JkdLqy8BhNm3TWiVRd1kM-CUSVZrWMp5FzaPUHJmaLA3KpuKBebUpU2F8/s1600/appleflower.jpg" height="400" width="316" /></a></div>
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Finally, drizzle the remaining caramel over the top layer of apple slices, sprinkle with one more pinch of sea salt, and pop into the oven for 30-45 minutes, again taking into account the directions for the pie crust you use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNcYypISfeJ2TcBPuZ4m640hqp24UxVRe-nxobZ1wnwX4a1D8Ymyau6RBBiq6h6KORQTuETK_zB2DVNoxk-m1-VHBMDuXtt4XuoijoabB8WPb4trfsz72NHppcwtvWDUNACBCfNTcaS76/s1600/swirledcaramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNcYypISfeJ2TcBPuZ4m640hqp24UxVRe-nxobZ1wnwX4a1D8Ymyau6RBBiq6h6KORQTuETK_zB2DVNoxk-m1-VHBMDuXtt4XuoijoabB8WPb4trfsz72NHppcwtvWDUNACBCfNTcaS76/s1600/swirledcaramel.jpg" height="316" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rOIvfMKY2vIu29HBZvk6A1-q-UdQNG7kTr368ulU-F7GsjC0-Kp76GTs_Da-ttY45wHaMHxQD2QC3k17MoaWcFxSA4sng_7gnGOUpehurCF5mgR8ckQOToZHT8-d8xTsYyAtL6NalC3t/s1600/pretzelcaramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Let cool for at least five minutes before slicing. I ate this on its own (and a little more of it than I should have, if I'm being honest), but it would be really tasty warm and a la mode. What pie isn't, really?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGSkH-CJ3FRPrc-WVQNQdEEuI6MXGRNSTLlZA-CWwet-CT4nEd2_WWhpNp39HNL5xJFHC1GrN4Qy7q_PVYqQycXzrg-Mk7Bf0GOoa8X43j1fcU4S5IlEUUZxSAOgGHavo8Ck_xrDDq3rK/s1600/applepieslice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGSkH-CJ3FRPrc-WVQNQdEEuI6MXGRNSTLlZA-CWwet-CT4nEd2_WWhpNp39HNL5xJFHC1GrN4Qy7q_PVYqQycXzrg-Mk7Bf0GOoa8X43j1fcU4S5IlEUUZxSAOgGHavo8Ck_xrDDq3rK/s1600/applepieslice2.jpg" height="400" width="316" /></a></div>
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-14585411377389026552013-10-06T13:13:00.006-07:002013-10-06T13:13:59.358-07:00Carrot Cranberry BreadThis is my first new recipe for the start of autumn this year - it's basically carrot cake's seasonally festive, slightly healthier cousin. I kept the added sugar fairly low here, letting the cranberries and carrots add the sweetness. I also used Greek yogurt instead of butter, which made for bread with a really nice and cakey consistency. Great with a morning coffee!<br />
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<h4>
What you'll need:</h4>
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<ul>
<li>250g grated carrots (3-4 medium sized carrots)</li>
<li>300g low fat plain Greek yogurt</li>
<li>340g flour</li>
<li>100g light brown sugar</li>
<li>2 eggs</li>
<li>2 tsp cinnamon</li>
<li>1 tsp ginger</li>
<li>2 tsp vanilla extract</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>pinch of salt</li>
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<h4>
What to do:</h4>
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Preheat your oven to 170C/340F.</div>
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Spend an inordinate amount of time (not <i>really...</i>probably about 5 minutes, depending on your level of coordination) grating 3-4 carrots. Or rope someone into helping you. Unfortunately, no one else was there for me to Tom Sawyer into grating carrots. Seriously though people, is there a faster way of doing this? </div>
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Hold a minor celebration when you are finished grating the carrots. Then, in a large mixing bowl, combine the eggs, Greek yogurt, light brown sugar, and vanilla extract. I used a hand powered mixer for this step. Once everything is thoroughly mixed, fold in the grated carrots.</div>
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In a separate bowl, mix together the dry ingredients - the flour, cinnamon, ginger, baking powder, baking soda, and just a pinch of salt. Once blended, gradually fold the dry mixture into the wet mixture. Make sure to smooth out any flour and/or sugar lumps.</div>
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Next, lightly grease a cake tin (I used a bundt tin, which baked nice and evenly) and pour the batter into it. Smooth down the top of the batter with a spatula, then pop into the oven. Bake for 35-40 minutes, until an inserted fork comes out clean.</div>
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Let cool for about 5 minutes before slicing. Enjoy the first slice while it's still warm!</div>
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If you find that you still have some bread left over after 2 days or so, it's also really nice toasted with a bit of cream cheese or honey spread on top.</div>
<br />Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0tag:blogger.com,1999:blog-4830273784768233367.post-83031606345079645722013-09-21T07:09:00.002-07:002013-09-21T07:12:06.502-07:00Happy First Day of Autumn!I am maybe a little bit too excited about the first day of autumn - even though it's kind of grey and overcast here - because autumn means that my baking habits can unashamedly veer towards all things pumpkin, cinnamon, and/or apple related. SO cosy.<br />
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Here are a few very tasty looking recipes I am looking forward to trying to kick off the season:<br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">These </span><a href="http://www.averiecooks.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html" style="text-align: justify;">overnight buttermilk cinnamon rolls</a><span style="text-align: justify;"> from </span><a href="http://www.averiecooks.com/" style="text-align: justify;">Averie Cooks</a><br />
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<span style="text-align: justify;">This recipe for </span><a href="http://www.abeautifulmess.com/2013/09/psl-syrup.html" style="text-align: justify;">at home pumpkin spice latte syrup</a><span style="text-align: justify;"> over on </span><a href="http://www.abeautifulmess.com/" style="text-align: justify;">A Beautiful Mess</a><span style="text-align: justify;">. I've been adding </span><span style="text-align: justify;">pumpkin pie spice to my morning coffee for about a week now, and am excited to try a fancier at </span><span style="text-align: justify;">home coffee treat!</span><br />
<span style="text-align: justify;"><br /></span></div>
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<span style="text-align: justify;">These adorable </span><a href="http://smittenkitchen.com/blog/2011/10/apple-pie-cookies/" style="text-align: justify;">apple pie cookies</a><span style="text-align: justify;"> from </span><a href="http://www.smittenkitchen.com/" style="text-align: justify;">Smitten Kitchen</a><br />
<span style="text-align: justify;"><br /></span></div>
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<span style="text-align: justify;">This </span><a href="http://www.ambitiouskitchen.com/2011/10/pumpkin-cream-cheese-pop-tarts-with-maple-cream-cheese-frosting/" style="text-align: justify;">recipe for pumpkin pie pop tarts</a><span style="text-align: justify;"> over on </span><a href="http://www.ambitiouskitchen.com/" style="text-align: justify;">Ambitious Kitchen</a><br />
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<span style="text-align: justify;">And I think I may need a special occasion/party to try this recipe for </span><a href="http://www.averiecooks.com/2013/09/salted-caramel-swirled-pumpkin-cheesecake-bars.html" style="text-align: justify;">salted caramel swirled </a><a href="http://www.averiecooks.com/2013/09/salted-caramel-swirled-pumpkin-cheesecake-bars.html" style="text-align: justify;">pumpkin cheesecake bars</a><span style="text-align: justify;"> (also from </span><a href="http://www.averiecooks.com/" style="text-align: justify;">Averie Cooks</a><span style="text-align: justify;">). They look like they'd be dangerous </span><span style="text-align: justify;">otherwise...</span><br />
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Do you have any autumn baking favorites or recent delicious discoveries?</div>
Ellehttp://www.blogger.com/profile/16582563078598214023noreply@blogger.com0