tag:blogger.com,1999:blog-40034886964792181202024-03-13T06:08:12.559-07:00The Doyle Mixing BowlAbout The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4003488696479218120.post-44973708588942053812012-01-01T13:05:00.036-08:002012-03-31T16:50:29.612-07:00Absence Makes the Heart Grow Fonder<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I am so excited to be back and share all the great experiences of this past year with you.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">First off and most excitingly, you are looking at Mrs. Colin Brown! I know, married - amazing ha? Family is one of the most important things on earth so I decided to honor both sides of the family and hyphenate my name, which every bride and groom will think about amongst many other pre-wedding things.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">And you know what they say, first comes LOVE, then comes MARRIAGE then comes...a honeymoon trip to FRANCE! Colin and I loved our small DIY style wedding that allowed us to spend our first few weeks as hubs and wife traveling together. As you can imagine not much baking got done, but a whole lot of crafting did. I cant wait to share!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5MmMsP56fvAnl8FhoxOlN-L136_Q5NfCSFjEN1LlYF6kzsGXM4IZSgTozdjosZzHiIu1ybTgJ-n8URtGtANeSjik5D2ZN-lsTf-x64tdhtzj1yba5slJRabywt2zjtSajixoEFe5IpIx/s1600/IMG_0552_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5MmMsP56fvAnl8FhoxOlN-L136_Q5NfCSFjEN1LlYF6kzsGXM4IZSgTozdjosZzHiIu1ybTgJ-n8URtGtANeSjik5D2ZN-lsTf-x64tdhtzj1yba5slJRabywt2zjtSajixoEFe5IpIx/s400/IMG_0552_3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-59652998091727182082011-06-01T15:03:00.055-07:002012-03-26T21:43:36.789-07:00S'mores are as American as Apple Pie<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You know how much I love smore's (see S'more Tarts 2010), so much after having several traditional smore's that summer I thought to make a s'more brownie. Yes, it's been done before but I've never had one and had a huge hankering for brownies. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Brownies take me back to my childhood home when my sisters and I would run around with nothing to do every summer afternoon. My mom would make brownies - she LOVES brownies and would succumb to the power that chocolate had over her. I tell you, she would cut one for me, one for my sis, one for my big sis and one for herself and we all stood there in the kitchen eating hot ewwey, gooey, fudgey brownies straight from the oven. Ah what a delight! The next day we would see the brownie pan washed and in the drying rack like nothing ever happened. What happened to all the brownies? Brownies didn't last more than a day in our house. Same with apple pie (apple pie post coming soon.)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">This recipe showcases the chocolate aspect of the s'more. I read many tips from this recipe and they all said that it was difficult to cut the brownies once the marshmallow had melted, sliding right off like cheese does on pizza. With that said, I cut the brownies into perfect squares then topped each one with a marshmallow before putting the tray back in the oven to roast for a few minutes. Try it, kid tested, Mother approved!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">You can find the recipe for S'more Brownies <a href="http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35380_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html" target="_blank">here</a> compliments of Food Network. Happy Baking!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cooked and Cut Ready for S'more Toasting</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9L4mKXa8Ao6n0bTe2_pwIMqbhH7CX_e4kFGxh0yqZ1uaSzVqdkTtBQ3LfZ6VOito6BePmMd18V6Wx4lNdKmufU2ItI1uOlh0_E5IQ5Z7aUO2bsq0sCFF3aeog0UX5YA9BQxFqVd5kgwv/s1600/IMG_0952.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9L4mKXa8Ao6n0bTe2_pwIMqbhH7CX_e4kFGxh0yqZ1uaSzVqdkTtBQ3LfZ6VOito6BePmMd18V6Wx4lNdKmufU2ItI1uOlh0_E5IQ5Z7aUO2bsq0sCFF3aeog0UX5YA9BQxFqVd5kgwv/s400/IMG_0952.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Graham Crust, Gooey Brownie topped with Toasted Marshmallow</td></tr>
</tbody></table>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-84024283442451498692011-05-08T21:07:00.001-07:002012-03-08T21:18:02.478-08:00Savory is Sweet with Puff PastryI realized recently that I have a foul proof, crowd pleaser appetizer recipe that I hadn't yet shared with you. Yes, its savory but every bit as sweet.<br />
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I would like to share with you a recipe I found on the Food Network website. I have been making this recipe for years so much I know it by heart. This is a perfect recipe when the girls come over for brunch, a great side to bring to a dinner party and it was even a hit with the guys at our Super Bowl party. <br />
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The recipe for this <a href="http://www.foodnetwork.com/recipes/food-network-specials/caramelized-onion-mushroom-and-goat-cheese-tart-recipe/index.html" target="_blank">Mushroom and Goat Cheese Tart</a> is simple and so delicious just wait til you see peoples faces when they take the first bite. Oh so savory goat cheese with the sweetness of the onions paired with the mushrooms all on a flaky puff pastry! Yum!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8uJIBA6_OlSoIHcloLIWSn9q0xNma5062HvSO5i4tGohi6so8Sd25x75AcDj20JQU0JxfKwCplU0J1zQ9aqnaBLFD1SkNofwPK5U7VDpCl6-BAD5UdGBYZu05HbeUOlgJFtavOp6gjIC/s1600/IMG_0364.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8uJIBA6_OlSoIHcloLIWSn9q0xNma5062HvSO5i4tGohi6so8Sd25x75AcDj20JQU0JxfKwCplU0J1zQ9aqnaBLFD1SkNofwPK5U7VDpCl6-BAD5UdGBYZu05HbeUOlgJFtavOp6gjIC/s400/IMG_0364.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized Onion, Mushroom and Goat Cheese Tart</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table> Bon Appetite!About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-82630696375611849062011-02-09T21:24:00.001-08:002012-03-08T21:20:58.104-08:00Decorating with Nostalgic Candies<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hi Everyone, </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Lets start with decorating. Decorating is by far the thing I love most about baking. Adding candies to the top of cupcakes, topping a tart with thinly sliced fresh fruit, making candy flowers to garnish a wedding cake; all of which are ways to put your own touch on your wonderful baked goods. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Now, you can do this with your own recipes or store bought items. The only thing that's important is that it looks and tastes delicious! Whenever I am out, at the corner store, a candy shop, I will even go out of my way to go to the grocery store in Japan Town just for different or old fashioned candies. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here are pictures with some of my favorite decorating candies, Necco Wafers and colorful chocolate candies!</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEook-bKBR4bKiPTI9oPJiwJ4O3apGbwQBBd1Ca-xVIYE1reaicFfzU8gmBL1mgkb-bEoRnWLOo2pKE3JwTtvtVjZ9RH9lQGTMWGyvdb60CeQAq8TtwKChI1qS6IOugk6fJRgUonQ7Z9IB/s1600/IMG_0577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEook-bKBR4bKiPTI9oPJiwJ4O3apGbwQBBd1Ca-xVIYE1reaicFfzU8gmBL1mgkb-bEoRnWLOo2pKE3JwTtvtVjZ9RH9lQGTMWGyvdb60CeQAq8TtwKChI1qS6IOugk6fJRgUonQ7Z9IB/s400/IMG_0577.jpg" width="298" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Traditional Necco Waffers</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZPaouPma-uhAR06P-eZ6PYYnC_XzT-pHPNfvvNMbPXSTfexU046UqMJbmyN4ObKa5texI20-QXV9KCiKwNyYB1C4KMaKuzqOMxW-FW7y2VVRtS9RJKs1aaKC2TVDs7bR16sIcXd2VBJ_/s1600/IMG_0562.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZPaouPma-uhAR06P-eZ6PYYnC_XzT-pHPNfvvNMbPXSTfexU046UqMJbmyN4ObKa5texI20-QXV9KCiKwNyYB1C4KMaKuzqOMxW-FW7y2VVRtS9RJKs1aaKC2TVDs7bR16sIcXd2VBJ_/s400/IMG_0562.jpg" width="297" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Flower Buttons and Pastel Chocolate Candies from Miette</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuOlYi_CRQmq83Br8UzZLczTaUeNgaUsjgf9V-6Sjl1S19svSHV1Q3ONEZHPQcE5HT5cmOwg_iMcRcyYVy_MTKXggYHRWMH12B2sOP3oVwANlz-x10yjuToWqeLDBuJ5yKyG1d9OCMdLi/s1600/IMG_0563.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuOlYi_CRQmq83Br8UzZLczTaUeNgaUsjgf9V-6Sjl1S19svSHV1Q3ONEZHPQcE5HT5cmOwg_iMcRcyYVy_MTKXggYHRWMH12B2sOP3oVwANlz-x10yjuToWqeLDBuJ5yKyG1d9OCMdLi/s400/IMG_0563.jpg" width="298" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lime and Lemon Candies from a British Candy Shoppe</span></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The final product! Meyer Lemon Cupcakes for a friends baby shower party for one of her girl friends. Half the fun of decorating is color coordination. The mother-to-be is keeping with gender neutral colors so that's what I did too. Although the chocolate candies have dusty pinks and blues there are also yellows and greens to offset the standard "its a boy" and "its a girl" colors. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PU2T9yPExBYsPJwSy-E21WjTUYX89UueQIYor_7nhxHFGQpCiamjdYjfbNOGuslUyDtV28ShdqivxxkJYuoFdPmtqzgeK4OfBJhde93RBBBVhtWywSTyI0SQaOMDWaUfks0T-s7HGYtf/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PU2T9yPExBYsPJwSy-E21WjTUYX89UueQIYor_7nhxHFGQpCiamjdYjfbNOGuslUyDtV28ShdqivxxkJYuoFdPmtqzgeK4OfBJhde93RBBBVhtWywSTyI0SQaOMDWaUfks0T-s7HGYtf/s320/IMG_0520.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Minis perfect with a Necco Wafer on top</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfAprCbsodaeEPVlwdsIdusYuNu0P3Fa1cz-QygWezm9Ok6UJ846AQj9dgq9BSWroaSZee9Ugv6MpyByj4jPbWVAj4STneMo52DQ-8QphTnzm-g77ijUc8DnOqXENYkcyVPfjPB9I9-M4/s1600/IMG_0509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfAprCbsodaeEPVlwdsIdusYuNu0P3Fa1cz-QygWezm9Ok6UJ846AQj9dgq9BSWroaSZee9Ugv6MpyByj4jPbWVAj4STneMo52DQ-8QphTnzm-g77ijUc8DnOqXENYkcyVPfjPB9I9-M4/s320/IMG_0509.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Meyer Lemon Cupcakes!</span></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Happy Baking!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-84694472633586413322010-12-23T00:30:00.001-08:002012-03-06T18:21:54.137-08:00Gifts from the Heart and your Oven<span style="font-size: small;">Merry Christmas everyone!</span><br />
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<span style="font-size: small;">Christmas is almost here and once again I seemed to have made it and ready to celebrate! As you know last year I made several cookies and decorated boxes and also made chocolate caramels and coconut macaroons. </span><br />
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<span style="font-size: small;">This year I wanted to stand out. I made Merry Berry Pie in a Jar. I saw this blog post for great homemade wedding guest gifts. Check it out <a href="http://greenweddingshoes.com/diy-pie-in-a-jar-treats/">here</a>. The important thing to remember is that you can make these with store bought pie dough and canned pie filling. It's up to you what you make of it. Here is my version:</span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmYWAdVsT4FL_WJ9zcLIUSfickSW5B3s_bn15Ra2cJ20HVngVBs1XPw0BOU6g2XfQs7YqsXPnpBIbB7qxYPzkFw7MNmQllKzK-yXTAOno6o1mRT8tVTsjpe2e0xJZPNwko4XJsCjQ2fxv/s1600/IMG_9498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmYWAdVsT4FL_WJ9zcLIUSfickSW5B3s_bn15Ra2cJ20HVngVBs1XPw0BOU6g2XfQs7YqsXPnpBIbB7qxYPzkFw7MNmQllKzK-yXTAOno6o1mRT8tVTsjpe2e0xJZPNwko4XJsCjQ2fxv/s400/IMG_9498.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex Wenton Photography</span></td></tr>
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<span style="font-size: small;">Foolproof Pie Dough</span><br />
<span style="font-size: small;">From America's Test Kitchen </span><br />
<span style="font-size: small;">Makes 1 9-inch pie </span><br />
<span style="font-size: small;">Will make 4-6 4 oz mason jar pies. Double the recipe if making 4-5 16 oz mason jar pies. </span><br />
<h5><span style="font-size: small;">Ingredients</span></h5><ul class="ingredientBlock"><li><span style="font-size: small;"><span class="amount">2 1/2</span> <span class="unit">cups</span> <span class="item">unbleached all-purpose flour</span> <span class="specialInstructions">(12 1/2 ounces)</span></span></li>
<li><span style="font-size: small;"><span class="amount">1</span> <span class="unit">teaspoon</span> <span class="item">table salt</span><span class="specialInstructions"></span></span> </li>
<li><span style="font-size: small;"><span class="amount">2</span> <span class="unit">tablespoons</span> <span class="item">sugar</span><span class="specialInstructions"></span></span> </li>
<li><span style="font-size: small;"><span class="amount">12</span> <span class="unit">tablespoons</span> <span class="item">cold unsalted butter</span> <span class="specialInstructions">(1 1/2 sticks), cut into 1/4-inch slices</span></span></li>
<li><span style="font-size: small;"><span class="amount">1/2</span> <span class="unit">cup</span> <span class="item">chilled solid vegetable shortening</span> <span class="specialInstructions">, cut into 4 pieces</span></span></li>
<li><span style="font-size: small;"><span class="amount">1/4</span> <span class="unit">cup</span> <span class="item">vodka</span> <span class="specialInstructions">, cold</span></span></li>
<li><span style="font-size: small;"><span class="amount">1/4</span> <span class="unit">cup</span> <span class="item">cold water</span><span class="specialInstructions"></span></span> </li>
</ul><h5><span style="font-size: small;">Instructions</span></h5><ul class="instructions"><li><span style="font-size: small;">1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. </span></li>
<li><span style="font-size: small;">2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. (Note: the dough for me was very wet but still turned out great.) Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.</span></li>
</ul><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7pSmkrwGdfGbbxqZwlTTKGdmixtY5SnaPXFInBmOinTfBcydh-6t7oGc2SyEZiYMV-Esdg8_P-49LDu4bJDlLql0qJSPwhZDy9P5kKReQnwESoyXsbXc2go6l7EBPNIECSVxBc6D9ygj/s1600/IMG_9443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7pSmkrwGdfGbbxqZwlTTKGdmixtY5SnaPXFInBmOinTfBcydh-6t7oGc2SyEZiYMV-Esdg8_P-49LDu4bJDlLql0qJSPwhZDy9P5kKReQnwESoyXsbXc2go6l7EBPNIECSVxBc6D9ygj/s400/IMG_9443.jpg" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex Wenton Photography</span></td></tr>
</tbody></table><br />
<span style="font-size: small;">Cherry Pie filling:</span><br />
<span style="font-size: small;">Recipe by Sandra Lee</span><br />
<span style="font-size: small;">Will make 4-6 4 oz mason jar pies. Double the recipe if making 4-5 16 oz mason jar pies.</span><br />
<h5><span style="font-size: small;">Ingredients</span></h5><ul><li class="ingredient"><span style="font-size: small;">1 can cherry pie filling</span></li>
<li class="ingredient"><span style="font-size: small;">12 ounces frozen mixed berries, drained</span></li>
<li class="ingredient"><span style="font-size: small;">1 tablespoon Kirsch (or amaretto liquor)</span></li>
<li class="ingredient"><span style="font-size: small;">1 tablespoon sugar </span></li>
<li class="ingredient"><span style="font-size: small;">(I added dried cranberries, candied ginger pieces and cinnamon to taste)</span></li>
</ul><h5><span style="font-size: small;">Instructions</span></h5><ul><li><h5 style="font-weight: normal;"><span style="font-size: small;">Preheat oven to 325 degrees F. In a large bowl, combine cherry pie filling, mixed berries and Kirsch or desired liquor. Set aside.</span><span style="font-size: small;"> </span></h5><h5 style="font-weight: normal;"><span style="font-size: small;">Further directions from GreenWedding.com: </span></h5></li>
</ul><br />
<ul><li><span style="font-size: small;">Press the unrolled dough bit by bit into the jars a bit at a time (not too thick!) until the jars are lined with the dough up to the rims. Reserve some dough for toppers. Next, fill jars nearly to the top with filling of choice.</span></li>
</ul><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;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKsgvTcV0NHAjIzZlx7Dgx1wQTjqZJLDqZISz7BN2MCblvo6qfshWSVO7bH7hB7zKuC43_ffeTqK0QJKUi4jFPKnVRAkIXEwgUh3MHt9sgn4gGMFaC6ofFklpV_XIW9buLsT7KAhiwAUL/s1600/IMG_9473.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKsgvTcV0NHAjIzZlx7Dgx1wQTjqZJLDqZISz7BN2MCblvo6qfshWSVO7bH7hB7zKuC43_ffeTqK0QJKUi4jFPKnVRAkIXEwgUh3MHt9sgn4gGMFaC6ofFklpV_XIW9buLsT7KAhiwAUL/s400/IMG_9473.jpg" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex Wenton Photography</span></td></tr>
</tbody></table><ul><li><span style="font-size: small;">Roll out reserved dough to roughly 1/8 inch thick and cut out 6-8 of your shape of choice. Place the filled jars on a sturdy cookie sheet and place into oven. </span></li>
</ul><ul><li><span style="font-size: small;">Bake at 325 degrees for roughly 30-35 minutes (for the smaller jars) and 50-55 minutes (for larger jars) or until dough becomes a light golden color. </span><span style="font-size: small;"> </span></li>
</ul><ul><li><span style="font-size: small;">At that time, arrange the dough shapes on the pies, brush the hearts with the egg wash and sprinkle with sugar. Bake an additional 10-15 minutes until dough is golden brown all the way around the jars. If needed, place foil over the tops of the jars to keep the hearts from burning.</span></li>
</ul><ul><li><span style="font-size: small;">Remove and let jars cool on a rack. Decorate with ribbon, tags, or labels on lids as desired! Have fun with it!</span></li>
</ul><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1AYOnU1WRu6d_vyWYsCm3GgD0VFptgSOKKZYzgSFxSc9xg1nxcD6C8rrS0Jc7Y-4PHxK0PS1yZyg00FmxCpzMKaIbgx6hY6ruFi62e8LF5-VeY4DxovMe98TLZL7bH1g9NrCvp2XOEul/s1600/IMG_9493.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1AYOnU1WRu6d_vyWYsCm3GgD0VFptgSOKKZYzgSFxSc9xg1nxcD6C8rrS0Jc7Y-4PHxK0PS1yZyg00FmxCpzMKaIbgx6hY6ruFi62e8LF5-VeY4DxovMe98TLZL7bH1g9NrCvp2XOEul/s400/IMG_9493.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alex Wenton Photography</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><br />
<span style="font-size: small;">Happy Christmas and bake on!</span><br />
<span style="font-size: small;">~Sarah</span><br />
<span style="font-size: small;"><br />
</span>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-47819924195809574152010-12-12T19:29:00.000-08:002010-12-12T19:32:15.071-08:00A French twist on your holiday dessert<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">We made it through Thanksgiving and I am already craving turkey dinner again! Here is a great dessert idea for your holiday dinner table and it will look great next to mouth watering prime rib.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I have to admit, I prefer tart crust over pie crust only because it seems hard to screw up. A tart crust puts a great twist on the American pumpkin pie dessert, simple yet elegant. </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">This recipe for Pumpkin Pie Tart was everything perfect - far from a soggy mess. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXVCMX_JUTO8aovZw4IIJtCDeXYHvHtMYaW4ljNIGu8X1bcCTxx6-vlp_DyTFnTQvXZgT0iyT3F8aEovruRUb1Sjumt6dWkj6lV9TfLK6bz_OuRsPKcgk20eYg_nEPgS2VqqQryXUbwTt/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXVCMX_JUTO8aovZw4IIJtCDeXYHvHtMYaW4ljNIGu8X1bcCTxx6-vlp_DyTFnTQvXZgT0iyT3F8aEovruRUb1Sjumt6dWkj6lV9TfLK6bz_OuRsPKcgk20eYg_nEPgS2VqqQryXUbwTt/s400/photo.JPG" width="400" /></a></div><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Tart Shell:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Recipe by Deborah Madison, Vegetarian Cooking for Everyone </span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Makes 1 9-inch tart shell</span></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 cup plus 2 tablespoons flour</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1/4 teaspoon salt</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 tablespoon sugar</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1/2 cup butter at room temperature, cut into small pieces</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">A mixture of 1/2 teaspoon vanilla extract and 3 tablespoons water</span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />
<b>Prepare Tart Shell:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs. Don't let it become completely smooth, though. Stir in enough vanilla-water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes. - You can also do this step ahead and store in the freezer until you are ready to bake. Defrost fully in refrigerator.<br />
<br />
To line the pan, roll the dough out into a 9-inch circle then set it in the pan. Using the heel of your palm, press the dough up the side. If some pieces are too long, break them off and add them, as needed, to areas that are too short. The sides should be about 1/4 inch thick, rise 1/4 inch above the rim, and be slightly thinner at the base of the pan. This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and under baked. Carefully set the tart shell in the freezer to harden.<br />
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<b>Bake Tart Shell:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Tart shells are nearly always pre-baked before filling. To pre-bake a tart shell, preheat the oven to 400. Place the frozen shell on a sheet pan and bake until set and lightly browned, about 25 minutes - 15 min worked fine for me. Check it several times for swells and prick any large bubbles with the tip of a knife.</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> - If tart begins to brown too quickly put a piece of foil over shell and continue to bake checking regularly.</span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"><b>Pumpkin filling:</b></span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"><b>Recipe by Epicurious.com </b> </span><br />
<ul class="ingredientsList"><li class="ingredient"><span style="font-size: small;">1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling) </span></li>
<li class="ingredient"><span style="font-size: small;">3/4 cup sugar</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon ground ginger</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon cinnamon</span></li>
<li class="ingredient"><span style="font-size: small;">3/4 teaspoon grated nutmeg</span></li>
<li class="ingredient"><span style="font-size: small;">Pinch of ground cloves</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 teaspoon salt</span></li>
<li class="ingredient"><span style="font-size: small;">3 large eggs, lightly beaten</span></li>
<li class="ingredient"><span style="font-size: small;">1 1/3 cups heavy cream</span><span style="font-size: small;"> </span></li>
</ul><span style="font-size: small;"><br />
</span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"><b></b></span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"><b>Fill and bake tart:</b> </span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Whisk together pumpkin, sugar, spices, and salt in large bowl. Whisk in eggs, then cream. Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.) </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Remember, have fun baking this holiday season. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Bon Apettit!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />
</span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">http://www.epicurious.com/recipes/food/views/350585?mbid=ipapp </span><span style="font-size: small;"></span></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-56986381430251858962010-11-13T16:53:00.000-08:002010-11-15T22:30:03.125-08:00Some Cheesecake to go with that Turkey?The holidays are here and I am ready to go! Well, I was ready late September but some say that's a bit early to be dreaming about pies, turkey and eggnog. I disagree.<br />
<br />
This is just my house but lets face it, sometimes the pumpkin pie resembles a soggy mess and tastes like pumpkin puree straight out of the can. Good thing Mom brought her famous apple pie.<br />
<br />
My solution this year, to make something different! My favorite recipe for a holiday cheesecake would be <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Marshmallow-Sour-Cream-Topping-and-Gingersnap-Crust-350478"><u>Pumpkin Cheesecake with Marshmallow Topping</u>.</a> Everyone loves a good cheesecake with a good graham crust. No one likes a soggy mess! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vgYbqG099kCIC9__sk22PwDaui559OpbvFMbMceOWYYulCyo8qtW7LEwIf6l-sHwda-Gl0Be_yssj3_hDMPiwIJd2qvVLWfX-sAANU6ILPoCl5PxPPoxTZWjdIz-fcOcbk50XJtEE53M/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vgYbqG099kCIC9__sk22PwDaui559OpbvFMbMceOWYYulCyo8qtW7LEwIf6l-sHwda-Gl0Be_yssj3_hDMPiwIJd2qvVLWfX-sAANU6ILPoCl5PxPPoxTZWjdIz-fcOcbk50XJtEE53M/s400/IMG_0005.JPG" width="400" /></a></td></tr>
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</tbody></table><div style="text-align: center;">Dont worry about dark spots or cracks because this will be covered with fluff in no time. </div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrHz9i5dd0X6EGjyeSFfsC_QLCFhqF1F-jiUccyQWRISruzWY9Y5s5z63Ob1v9ubJmgIG33T6phaTJ0jqzaxTinbBkZcAdVSOYnchMs9FR1fGtQVYGs0Z1y5SS30PW1V6wHX3VApjs7iQ/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrHz9i5dd0X6EGjyeSFfsC_QLCFhqF1F-jiUccyQWRISruzWY9Y5s5z63Ob1v9ubJmgIG33T6phaTJ0jqzaxTinbBkZcAdVSOYnchMs9FR1fGtQVYGs0Z1y5SS30PW1V6wHX3VApjs7iQ/s400/IMG_0012.JPG" width="400" /></a></div><br />
<div style="text-align: center;">You can even take a torch to the fluff to give it a nice caramelization. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEjpW9KNdTMC6mN5e24vscw_hnoNLvD1kV93JnDO26kqSNTvp1HJ7CUwR1bxWek0wc0bMAyB45vvevzAJwRxfeFtJxVrlf7m_REvwwjRHbibX7N5Afo0SmhdNVhhwQzk60gQ3iFDufRdP/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEjpW9KNdTMC6mN5e24vscw_hnoNLvD1kV93JnDO26kqSNTvp1HJ7CUwR1bxWek0wc0bMAyB45vvevzAJwRxfeFtJxVrlf7m_REvwwjRHbibX7N5Afo0SmhdNVhhwQzk60gQ3iFDufRdP/s400/IMG_0014.JPG" width="400" /></a></div><br />
<div style="text-align: center;">Top with a nice garnish. Here I did a piece of candied ginger since there is ginger in the crust.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Happy holiday baking to you all! I hope this season brings you tasty treats and time with family!</div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-19720228735585215432010-11-01T20:02:00.000-07:002010-11-07T18:58:05.223-08:00Know any graveyard cake diggers?<span style="font-size: small;"></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Halloween is my favorite holiday for two reasons, the spooks and the treats. Why else? Now, as an adult as much as I would love to put on a costume and go trick'r treating, bringing home a pillow case full of candy that would be absolutely (totally awesome) against any kind of Halloween rules there are. Kids do have all the fun and it wont be until I have some kiddies of my own that I, or they will be able to go candy crazy! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For Halloween I made a spooky graveyard cake with sugar cookie headstones and iced sugar cookies. The graveyard cake is deliciously moist pumpkin cake with chocolate ganache frosting. Both, are very easy, I promise. I used this Martha Stewart recipe <a href="http://www.marthastewart.com/recipe/graveyard-cake">here</a>. I was going to make my favorite sugar cookies anyways so I made the headstones with that recipe rather than the shortbread cookies offered. You can do either one though. The sugar cookies recipe is listed below. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-zs9iSOYyC3yBiHABMiHT9nowLpQsEYi2J_zK4aM-QVXuIhzSHchEV_IYyNDrDF4yMZtY-H1SPlDRwrPu-PuhZYyDyF74cbARIPk5eyCZ16lQ28-EefB-rjBxzOfOEs3qgvYkjkyCffc/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-zs9iSOYyC3yBiHABMiHT9nowLpQsEYi2J_zK4aM-QVXuIhzSHchEV_IYyNDrDF4yMZtY-H1SPlDRwrPu-PuhZYyDyF74cbARIPk5eyCZ16lQ28-EefB-rjBxzOfOEs3qgvYkjkyCffc/s400/IMG_0019.JPG" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBlNkRUllAa2rwwUVSfx-Ukj9Xjs42l86FBagcCmyPZjGDOW3QPxlH-cOI7BH2aoLGm8NoaTnF-CYZCFPScCB-KQuPqwcNPP2YTPUdM_XYB8Xpip49extltNn-2RrYhLEklrZyMHXQjXK/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBlNkRUllAa2rwwUVSfx-Ukj9Xjs42l86FBagcCmyPZjGDOW3QPxlH-cOI7BH2aoLGm8NoaTnF-CYZCFPScCB-KQuPqwcNPP2YTPUdM_XYB8Xpip49extltNn-2RrYhLEklrZyMHXQjXK/s400/IMG_0009.JPG" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">This sugar cookie recipe will serve as your go-to sugar cookie recipe for any holiday cookie shapes you want to use. The recipe is from a friend of mine, she uses a cream cheese frosting that is absolutely delicious, so its best to spread a thin layer on if you want it to dry all of the way. Otherwise you can cover each layer with parchment paper to keep them pretty. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfGFgF2MR_2hKP3-zyvtxJdSnoKxeD-UDQokDWn6psDkE0xAWeD-XpaI7fngIpSNtBcKOoX_9FK11TrU6X-Iq-6Jy0D1NmzcO_M5JSSoe29GcJ4alnGd4MqOhQaHdUd0wi-FV8aSzkmvG/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfGFgF2MR_2hKP3-zyvtxJdSnoKxeD-UDQokDWn6psDkE0xAWeD-XpaI7fngIpSNtBcKOoX_9FK11TrU6X-Iq-6Jy0D1NmzcO_M5JSSoe29GcJ4alnGd4MqOhQaHdUd0wi-FV8aSzkmvG/s400/IMG_0020.JPG" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Seasonal Sugar Cookies</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">from Kelley M.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">time 12-18 min<br />
yield Makes 2 batches for 1 frosting </span><br />
<span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients<br />
Cookies:<br />
1/2 cup Butter<br />
1 cup Sugar<br />
1 Egg<br />
1/2 tsp Vanilla<br />
2 - 2 1/4 cup Flour<br />
2 tsp Baking powder<br />
1/2 tsp Salt</span><br />
<span style="font-size: small;"><br />
Frosting:<br />
8 oz Cream Cheese, cold<br />
1 stick Butter, room temp<br />
1/8 tsp salt<br />
3 3/4 cup confectioner's sugar<br />
1/2 tsp Vanilla<br />
<br />
directions<br />
1. Preheat oven to 350 and line baking sheets with parchment. <br />
2. Cream butter and sugar.<br />
3. Blend in egg and vanilla.<br />
4. Sift and add flour (add additional 1/4 cup depending on consistency), baking powder and salt.<br />
5. Roll into ball and chill.<br />
6. Roll out to 1/8 inch thick and cut out shapes. Keep cool as you go. <br />
7. Bake for 12-18 min until light golden and cool completely on rack before frosting. <br />
8. To make the icing, mix all ingredients in mixer fitted with paddle attachment and separate into bowls and add coloring. </span><br />
<br />
<span style="font-size: small;">Happy Halloweeeeeen! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-35541072486900553412010-10-14T22:51:00.000-07:002010-11-07T18:59:48.535-08:00My Favorite Little Cakes - Friands!<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwbkAvn2w88ac06JxSHldKZvLxzE3modoJyzTULdUowiVTL6zASGFzB0d2M2XxmUNrmbA8Hfnf4PGlkGjREkIVmegC9w9aQ6WUbqKmRFIE2fK8XLAYcD6f7KQu14P7sheK4RRByjm3pDq/s1600/sarahscakes8281019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwbkAvn2w88ac06JxSHldKZvLxzE3modoJyzTULdUowiVTL6zASGFzB0d2M2XxmUNrmbA8Hfnf4PGlkGjREkIVmegC9w9aQ6WUbqKmRFIE2fK8XLAYcD6f7KQu14P7sheK4RRByjm3pDq/s320/sarahscakes8281019.jpg" width="212" /></a>America has the cupcake, France has the fancier and Australia has the friand. I love, love, love bite size cakes. The almond meal makes these afternoon cakes moist, flavorful and perfect with espresso. These can easily be baked in mini cupcake tins or muffin tins. I have a special friand tin that gives them the oval shape. I hope you give these berry friands a shot for your next brunch. recipe is below. Bake On!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq9EBPOYqjSFmJqgi_EvxUFJEjCzzcNJTSAuJqYN_5poya2UwzPI770OXftBqwUU2X6AaxbkCcLX0PVXCDm-URiehQHC0DiAIAl7puOKl6bbk9GBmSyHuq5Y2zEQaAG8Uqe5RDLnGdkIp/s1600/sarahscakes828105.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq9EBPOYqjSFmJqgi_EvxUFJEjCzzcNJTSAuJqYN_5poya2UwzPI770OXftBqwUU2X6AaxbkCcLX0PVXCDm-URiehQHC0DiAIAl7puOKl6bbk9GBmSyHuq5Y2zEQaAG8Uqe5RDLnGdkIp/s320/sarahscakes828105.jpg" width="320" /></a></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwFbP-ufQbgC7T3q9TwDehNLyJMOE2HLaXRz4uecsNwGLfTCJpv238fduwTNIUtz-CdNZhOs-n-w2KDrDBhcQVJO2WIsPC9zdugGu11FjI7uFQzAreJ8pxwPvRLeMuvHJLwGBRquk2UqQ/s1600/sarahscakes8281011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwFbP-ufQbgC7T3q9TwDehNLyJMOE2HLaXRz4uecsNwGLfTCJpv238fduwTNIUtz-CdNZhOs-n-w2KDrDBhcQVJO2WIsPC9zdugGu11FjI7uFQzAreJ8pxwPvRLeMuvHJLwGBRquk2UqQ/s320/sarahscakes8281011.jpg" width="320" /></a></span></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Friands</span><br />
<span style="font-size: small;">from Modern Classics Book 2 by Donna Hay</span></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">125g butter</span><br />
<span style="font-size: small;">1 cup almond meal</span><br />
<span style="font-size: small;">1 2/3 cups icing sugar, sifted</span><br />
<span style="font-size: small;">3/4 cup plain flour, sifted</span></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon baking powder</span></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">5 egg whites </span><br />
<span style="font-size: small;">1/3 cup fresh raspberries, blueberries or sliced strawberries</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Preheat the oven to 180C (350). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. Bake for 15-20 minutes or until golden and springy to touch but moist in the center.</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-38804881363399137212010-10-12T22:03:00.000-07:002010-10-12T22:03:38.376-07:00B is for Boy, C is for Cupcake!<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hi Everyone, </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I wanted to share this quick update with you on how amazing my "future sister-in-law" baby shower was! Leanna and Barry are expecting their first baby, a baby boy, mid-November! We made our way down to Venture with a diaper cake and cupcakes ready for the festivities! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Now here is the digs, this recipe is amazing! If you love lemon and love cake you will love this one! You know I try a lot of recipes and change things up to my liking. This one is for sure a keeper. For Mommy and Daddy to be, I made their favorite, Meyer Lemon Cupcakes. The recipe follows my so-so pics.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoTgvhTPJpYJMy-yxqtZySHps5aAXj-pzbVZA_4oqyzYiEwgtWtghtDjN4QTuMBJd_cebhkErIoR03gS8p2evnUvLeBVdQFB8MmpCcli6KG8RvLFNuJE5GCqruwTt77yx84afhkvfLS-L/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoTgvhTPJpYJMy-yxqtZySHps5aAXj-pzbVZA_4oqyzYiEwgtWtghtDjN4QTuMBJd_cebhkErIoR03gS8p2evnUvLeBVdQFB8MmpCcli6KG8RvLFNuJE5GCqruwTt77yx84afhkvfLS-L/s400/IMG_0023.JPG" width="400" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Meyer Lemon Cupcakes</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Makes 2 dozen cupcakes or 3 9in layer cakes </span></div><div style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup (2 sticks) unsalted butter, softened</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 large room temp eggs</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1/4 self-rising flour</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 AP flour</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup whole milk</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup fresh Meyer lemon juice</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbs grated lemon zest</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Preheat oven to 350. Line 2 dozen cupcake tins with papers. If you decide to make the cake version go ahead and grease and lightly duest with flour a 9 inch cake pan then line with parchment.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. In a large bowl cream the butter in an electric mixer until smooth and pale. Add the sugar gradually until mixture is fluffy. Spend time on this step, it make a big difference in the texture of your cake.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. Add the eggs one at a time until just incorporated. Add the flours in one bowl then add to mixture in four parts alternating with milk then lemon juice and zest. Mix well after each addition just until incorporated. Divide batter amongst cupcake tins or 3 9x2 round cake pans. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Bake for 20-25 minutes or until a cake tester inserted info center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool on wire rack.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Meyer Lemon Buttercream Frosting </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup (2 sticks) unsalted butter, softened</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8 cups confectioners' sugar, sifted</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup fresh Meyer lemon juice</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp vanilla extract</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp grated lemon zest</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add butter, 4 cups sugar then juice and zest in a large mixing bowl. Beat until sugar granulars are smooth and icing is creamy. Add sugar 1 cup at a time until the icing reaches its flavor and thickness desired. I usually use all 8 cups. You want the frosting to be spreadable but not melting over the sides of the cakes. This is when I add any coloring. Start of with a little drop then add. Remember, you can always add but cant take away. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Let me know what you think! Bon Appetite!</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-57258705122472028902010-09-11T23:01:00.000-07:002010-11-13T17:15:55.344-08:00Wedding Reception: Oh so pretty cupcakesEarly April friends of mine exchanged vows amongst close family. I was honored to make their wedding cake for their special day. Late August they celebrated their nuptials with a reception. For the special occasion I whipped up a classic, some chocolate cupcakes with vanilla buttercream topped with candy flowers I got from one of my favorite confectioners, Miette. Ill have a post later this fall on gum paste decorations. To get the lavender color frosting I used just a dab of Wilton violet gel coloring. Bon Appetit!<br />
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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/AVvXsEgfbyAdI5HECN1S7fJxmOTU5MmjUw_s_DhBwlHD1ykivkz167-sHVx0xCupdJJRMU3PxOradeP_0NfQghCCN5TTxbH-caKjD1fvz8GNUi_kQKnhBX-3yxidPOhx52uL5_1blqEPPEQ6OLkH/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbyAdI5HECN1S7fJxmOTU5MmjUw_s_DhBwlHD1ykivkz167-sHVx0xCupdJJRMU3PxOradeP_0NfQghCCN5TTxbH-caKjD1fvz8GNUi_kQKnhBX-3yxidPOhx52uL5_1blqEPPEQ6OLkH/s400/IMG_0011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Chocolate Cupcakes with Vanilla Buttercream</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR6RBTH7doiA5ZGoHcyO8MDrb44ARNo3As2ChDrLvnKLLcslbOjSnUQszx_oubmxuuPyjV6pt53WRMeFjRp0a41tAwj1xVWL2psfOUwEo1xDIJJAhCQRs6X1fZ34BCpy9Ck7mQK0uconD/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR6RBTH7doiA5ZGoHcyO8MDrb44ARNo3As2ChDrLvnKLLcslbOjSnUQszx_oubmxuuPyjV6pt53WRMeFjRp0a41tAwj1xVWL2psfOUwEo1xDIJJAhCQRs6X1fZ34BCpy9Ck7mQK0uconD/s400/IMG_0014.JPG" width="400" /></a></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com1tag:blogger.com,1999:blog-4003488696479218120.post-66643139151523477012010-09-11T22:47:00.000-07:002010-11-13T17:31:12.525-08:00Baking from the Farmers Market: Strawberries<span style="font-size: small;"></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chocolate and Strawberry Buttercream Cake. Delicious! I love this cake because the light and fruity strawberry puree buttercream frosting compliments the richness of the dark chocolate cake. I have also been moving toward a more rustic approach to decorating that you will see more of. </span><br />
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</div><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/AVvXsEi0BnLuUV91XO9qDDcovWZxTpOgOEsMqTiwYtB4o7Npmi6GJacdA2OLrlE0mIQShyphenhyphenp_Dvut2ps15GK0kWz1lZgK-KtRJD9_u-HQ3qlXkPFqS7UncyxwqOqEoZCbdPdD18aea6R6xHFi2sqt/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BnLuUV91XO9qDDcovWZxTpOgOEsMqTiwYtB4o7Npmi6GJacdA2OLrlE0mIQShyphenhyphenp_Dvut2ps15GK0kWz1lZgK-KtRJD9_u-HQ3qlXkPFqS7UncyxwqOqEoZCbdPdD18aea6R6xHFi2sqt/s400/IMG_0005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Cake with Strawberry Puree Buttercream</td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Another treat I swoon for is the combo of a biscuits and fruit. To die for! Here I have whipped up Strawberry Shortcake Cookies and man they were perfect! I love strawberry shortcake but what I want to to get all the flavors in one bite. Here is it. Bake this one up before its gets chilly outside. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiUWGNZ0a8gqrmDNTF-9Cp7nMP_khau8YfwaX73xkZRPfgJKqrDCAQ_SdHvJpvsaKcoLdmXCvlTEKi1Go54Rzl7LwY-VBL4l1ZzV1Z9-2SH0-3UOsuNVCyHhL0kqJdwe9RV3ufwPuZJq6/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiUWGNZ0a8gqrmDNTF-9Cp7nMP_khau8YfwaX73xkZRPfgJKqrDCAQ_SdHvJpvsaKcoLdmXCvlTEKi1Go54Rzl7LwY-VBL4l1ZzV1Z9-2SH0-3UOsuNVCyHhL0kqJdwe9RV3ufwPuZJq6/s400/IMG_0017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Shortcake Cookies</td></tr>
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> You can get just about anything at your local farmers market these days and I highly stepping out of the chain grocery store and hitting the streets for true, organic, local farming. Both recipes highlight farmers market fresh organic strawberries and organic cage free eggs. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-size: small;"></span></div><div style="font-family: Georgia,"Times New Roman",serif;">Enjoy the rest of summer! Bake on!</div><div class="separator" style="clear: both; text-align: center;"></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com1tag:blogger.com,1999:blog-4003488696479218120.post-24718527107994377602010-08-11T22:34:00.000-07:002012-03-06T18:20:37.172-08:00Going once, going twice, SOLD!<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">My company raised funds to donate for the American Heart Association Heart Walk and for the cause I donated two 6 inch cakes to our silent auction. The grand coconut cake sold for $20 and was devoured by my friend and her mother that are both controlled by two things in this word, coconut and their wild sweet tooth's. The dark chocolate raspberry cake sold for $25 and gobbled up by our lucky CEO. <br />
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I love baking for a cause and hope I have the option to do more of it in the future. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdGne4IaVLn2Fsib2PTh1E7JMNLkFEFtukXwickNKy9CTLxlUDOBiKSeOiw7yVETCD4p2D3yT3zO72co7MPyvyhGGyA_ELrmZfg074PzTRr0dTr_5AMt8uLw9exsGbvQGqVLIDVWocUjB/s1600/IMG_00315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdGne4IaVLn2Fsib2PTh1E7JMNLkFEFtukXwickNKy9CTLxlUDOBiKSeOiw7yVETCD4p2D3yT3zO72co7MPyvyhGGyA_ELrmZfg074PzTRr0dTr_5AMt8uLw9exsGbvQGqVLIDVWocUjB/s400/IMG_00315.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Dark Chocolate Raspberry Cake</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsXwPl9Z9_2bjMeTe3Rx1E44ebTbdC24lbcX5uVuXlhi5i5cNKc-4_JHscZMSJmcopJDkJG2UcziywImTuhiYELjfsb8CN5ugVi_xuN3bqlC0XUuqzwtSb5K0t3msQGEf4NBb5-XdTue4/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsXwPl9Z9_2bjMeTe3Rx1E44ebTbdC24lbcX5uVuXlhi5i5cNKc-4_JHscZMSJmcopJDkJG2UcziywImTuhiYELjfsb8CN5ugVi_xuN3bqlC0XUuqzwtSb5K0t3msQGEf4NBb5-XdTue4/s400/IMG_0034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">Grand Coconut Cake</span></td></tr>
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</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-47290024941563895092010-07-01T22:53:00.000-07:002012-03-06T18:14:42.548-08:00Fourth of July: All American Tart<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Yes, we all have a special place in our heart for S'mores. A treat that brings us back to childhood summer camping trips cuddled around the campfire. When I was invited to a family 4th of July/BBQ/fireworks dinner party I wanted to bring something nostalgic with fresh spin. So, from scratch I created my very first recipe (pat on the back) Individual S'more Tarts! This recipe, although simplistic (what is a s'more anyway?) nails the graham crust, chocolate ganache center and a nice cool marshmallow topping that's totally bite size! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhrs4ICdrDQcyC87Ff98k-DqeXSJnIxH7x0cPpohgJNCeXFmH0ff5NW9clG9TXtegRHE3cVQ1ULb8e29gAEI_mz2FWhCphMRlR-5URJFG5nnYCGvF8CjXBg3ykKhdtF3d3w2YHd1CZ5lN/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhrs4ICdrDQcyC87Ff98k-DqeXSJnIxH7x0cPpohgJNCeXFmH0ff5NW9clG9TXtegRHE3cVQ1ULb8e29gAEI_mz2FWhCphMRlR-5URJFG5nnYCGvF8CjXBg3ykKhdtF3d3w2YHd1CZ5lN/s400/IMG_0035.JPG" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-68564371441966227912010-06-06T11:17:00.001-07:002012-03-06T18:11:54.611-08:00A Wedding Cake for a FriendThings happen for a reason. Two lovers meet and fall in love. Throughout their time spent together most celebrations are accompanied by cake. This is were I come in. I am no cupid but I like to think that two lovers smile a little brighter sharing a big bite of cake, it brings the kid out in all of us.<br />
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Recently, I was honored to provide that smile for a friend of mine and her hubby. The bride enjoys the simple things in life; being outdoors, nature, her family and...chocolate. Her cake reflected her special day, although it wasn't a chocolate cake as I thought it might, it was a cake perfect for their occasion.<br />
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We did cake tastings about 3 weeks before the wedding. Every couple should enjoy that part of the wedding planning (see <i>Babycakes</i> for photos) no matter how intimate the wedding. I made small 4-6 inch cakes of Red Velvet Wedding Cake, two versions of Lemon Raspberry and a Lemon Merange. Although wedding cakes covered in fondant look clean and elegant the bride preferred the cake to be decorated with buttercream with a few small details.<br />
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Wild flowers from her bouquet was the star of their wedding cake. They enjoyed a lavish two tier Lemon Raspberry Cake with Lemon Buttercream Frosting. I made a 9 inch two layer cake for the bottom tier and a 6 inch two layer cake for the top tier that they will enjoy on their 1st anniversary. The cake was approachable yet delicate, simple yet fully decorated and of course tasted just as good, hopefully better, than it looked. <br />
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The best part of making the cake was the connection I got to have with the bride and groom. I loved every second of making this cake and would do it again in a heartbeat. Here are a few pictures of the assembly of the cake and two gorgeous pictures of the final masterpiece. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11DRYUHHnmILYW2vDXchRdUSRGr676Tulob8hqDDDacR6sgQpYq7yuG41v5itQfME67oYrl29TLeO_kgIjcUOKfDQjG08AdnQrYpEWh7FZ5ZxPdxMBgYmbNJliMkyhdxKpnegTa2168w7/s1600/IMG_0055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11DRYUHHnmILYW2vDXchRdUSRGr676Tulob8hqDDDacR6sgQpYq7yuG41v5itQfME67oYrl29TLeO_kgIjcUOKfDQjG08AdnQrYpEWh7FZ5ZxPdxMBgYmbNJliMkyhdxKpnegTa2168w7/s400/IMG_0055.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frosting the layers and setting the dowels</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8SJWCcckyF1HAz6ZgI_07pgY6dBHKBluhyphenhyphenbXHcnBEg_ebm6vbH4OuBJJRk-bfAupOEB31K4DoxG4NY-qXmzLN7TA5n4xNq6Ttw4zIoQgTmoicWZtQgrKWe81bHSYtmmf5_tXwsTW729Q/s1600/IMG_0057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8SJWCcckyF1HAz6ZgI_07pgY6dBHKBluhyphenhyphenbXHcnBEg_ebm6vbH4OuBJJRk-bfAupOEB31K4DoxG4NY-qXmzLN7TA5n4xNq6Ttw4zIoQgTmoicWZtQgrKWe81bHSYtmmf5_tXwsTW729Q/s400/IMG_0057.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stacking the layers</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJwyJ0h0LZGurSUMr1wkqtTeXZG1EeYAOLMSgzATY7ez3NMIJRhlJPVpV-AIOT_tz9ofTUbSmB-Oldqc1N7YBx34_4Hbz3lgtZpLjDPu8yKF2Ikwy-_a3_HlbV7hp_6zMCxXC8sri9jRp/s1600/IMG_0064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJwyJ0h0LZGurSUMr1wkqtTeXZG1EeYAOLMSgzATY7ez3NMIJRhlJPVpV-AIOT_tz9ofTUbSmB-Oldqc1N7YBx34_4Hbz3lgtZpLjDPu8yKF2Ikwy-_a3_HlbV7hp_6zMCxXC8sri9jRp/s400/IMG_0064.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beaded buttercream around both layers</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvSk1KEmnk0UbKHu5tL5EgO7r_gqxxcwSWf4hOTYdwLcGFPKrItoYKGIEeYfYazZ_EQ2ZaNhuMK0pSq8Yp4x27nAv-yJVcBnaiJJwu_kFsO38SVpyjFmiIt8awj8wjFnCEvcwFn6qU7-7/s1600/23547_642333012448_11713572_37028600_7883970_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvSk1KEmnk0UbKHu5tL5EgO7r_gqxxcwSWf4hOTYdwLcGFPKrItoYKGIEeYfYazZ_EQ2ZaNhuMK0pSq8Yp4x27nAv-yJVcBnaiJJwu_kFsO38SVpyjFmiIt8awj8wjFnCEvcwFn6qU7-7/s400/23547_642333012448_11713572_37028600_7883970_n.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Photo taken my Bethany Kazmar</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com2tag:blogger.com,1999:blog-4003488696479218120.post-71402780753708195362010-04-19T00:13:00.000-07:002012-03-06T18:13:20.492-08:00BabycakesMy mom always called us girls <i>babycakes</i>. I have two sisters, an older sister and a twin sister. We all just happen to be really creative. One thing I love about my sisters is that we always share. Don't get me wrong, as kids we hated sharing. Today, we can take one look at each other in a restaurant, although thinking we should order something healthy like the a pear and Gorgonzola salad (with the dressing on the side), we're really craving something like a blue cheese burger and fries. It only takes one glance at each other and we know we'll be nibbling off each others plates, our guys wouldn't even know what hit'em, they hate sharing dishes anyways. Same thing with beer and desserts. We just share. I think my mom would be proud. Her <i>babycakes</i> are sharing. <br />
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These <i>babycakes</i> or "cakes for two" as I call them are perfect for sharing or fulfilling the craving of one very big sweet tooth. What can you say, they are just really cute and these flavors are perfect for spring. Here is my collection of "cakes for two." Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7vziNiaM7ot8whhsZE4SZnBjbnbrtD-TQokgmcxxx3FJCEfgHV85kaohuPuCWvlj6edS73SZsFySADIXsNgNi7vOu4bKamdFdbggn0becWJKZpry3DjKKoLoR2VuQWnfssVC3O4wvhtB/s1600-h/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7vziNiaM7ot8whhsZE4SZnBjbnbrtD-TQokgmcxxx3FJCEfgHV85kaohuPuCWvlj6edS73SZsFySADIXsNgNi7vOu4bKamdFdbggn0becWJKZpry3DjKKoLoR2VuQWnfssVC3O4wvhtB/s400/IMG_0024.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">4 inch two layer Red Velvet Cake with Cream Cheese Frosting</span><br />
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<div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">This cake was very rich and dark red. The cake was moist and the frosting was just enough. Perfect or two lovers. </span></span><span style="font-size: x-small;"> </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S7kE-nL28yxExMeIt7fSxtLjBZSs-DmZr_HiEEFuAHyBo1KxWmCL5w77TQ-yQt4dYhU3J1fNtGudYmKJbzL-h9xQl2gv1yTr9b7io2Q8nH4glR_tA2CMh0tey7gxOTNPbF76gE5Fu54t/s1600-h/IMG_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S7kE-nL28yxExMeIt7fSxtLjBZSs-DmZr_HiEEFuAHyBo1KxWmCL5w77TQ-yQt4dYhU3J1fNtGudYmKJbzL-h9xQl2gv1yTr9b7io2Q8nH4glR_tA2CMh0tey7gxOTNPbF76gE5Fu54t/s400/IMG_0002.jpg" width="300" /></a></div><span style="font-size: x-small;"> 4 inch Chocolate layer cake</span><br />
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</span></div><div style="text-align: left;">Double chocolate birthday cake, cant go wrong with that. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcULIwWQY2THhd6CtVwEIk-_6mlv1VibR0sGyELUJsBlFDf2r-alA52y1zX9bKanL9_HwJgRqleWjm2uoQ9LFI9aS3VR1d3t9YozzVjtFXvwBieNxd4E7Dht5Od9sKOhSWzCmrDNdonWh/s1600-h/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcULIwWQY2THhd6CtVwEIk-_6mlv1VibR0sGyELUJsBlFDf2r-alA52y1zX9bKanL9_HwJgRqleWjm2uoQ9LFI9aS3VR1d3t9YozzVjtFXvwBieNxd4E7Dht5Od9sKOhSWzCmrDNdonWh/s400/IMG_0006.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">4 inch two layer Lemon Cake with Salted Caramel Frosting</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">Surprisingly the combination of lemon and caramel tasted great together. I had some extra caramel frosting from the beer cupcakes that I stored in the freezer that I just whipped up real quick and it was perfect for a little variety. It looks the silkiest out of all the cake frosting. A little lemon rind garnishes the top of the cake. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJal10TOJGS5ibcdwfjRqORp14L7i1ZeH56LephnourVbqkeIbOaAZl18rJ-ArghypgVaKFq5oF7elcFXvpN2I4KhKaucyZmEX3auT1Vv_z0cagomKffDyW3gO7OKUOqQmK3rmQ6Jcw1FA/s1600-h/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJal10TOJGS5ibcdwfjRqORp14L7i1ZeH56LephnourVbqkeIbOaAZl18rJ-ArghypgVaKFq5oF7elcFXvpN2I4KhKaucyZmEX3auT1Vv_z0cagomKffDyW3gO7OKUOqQmK3rmQ6Jcw1FA/s400/IMG_0015.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"> <span style="font-size: x-small;">Four inch Strawberry Puree Buttercream Cake</span></span></span></div><div style="text-align: center;"></div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">This cake is made with fresh strawberries pureed into the buttercream with a nice buttermilk vanilla cake. Very fresh and perfect for spring. </span> </span></span></span></div><span style="font-size: x-small;"> </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1uSTUly8CflvtCle79nqN6iHFGX4pGX9WxKBKDPxYmyx4HuCQuwIh9968iz-una9HrQdpaE45fFj5sc7zVBigBgrbcfUUp9uteKD-MflHad6xT6Lco_ItD3502bv-LW3eOCZT3LCIZxw/s1600-h/IMG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1uSTUly8CflvtCle79nqN6iHFGX4pGX9WxKBKDPxYmyx4HuCQuwIh9968iz-una9HrQdpaE45fFj5sc7zVBigBgrbcfUUp9uteKD-MflHad6xT6Lco_ItD3502bv-LW3eOCZT3LCIZxw/s400/IMG_0010.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">6 inch two layer Lemon Raspberry Cake with Buttercream Frosting</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">This cake is spring time in a bite and is perfect for four. Mixed berry preserves fills the inside layer of the cake. One trick is to line the outer </span><span style="font-size: small;">circumference of the first layer </span><span style="font-size: small;">with buttercream then spread the filling, in this case the preserves, in the center. The result is a nice white cake without berries seeping out the sides. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnVKv3OOvtHNAKK4vqti2qS5XDHcIzxLIRvF1ePVUJ2ZrfbYr-Yiz0VAZoUCYrU1BSirQkBvBfMJLshyphenhyphenQqt4O_zpKUwPaPon80nUPrdIs1x5ui0_9h99JQ9qDN2g1LjfCsmR_zGgyFn2N/s1600-h/IMG_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnVKv3OOvtHNAKK4vqti2qS5XDHcIzxLIRvF1ePVUJ2ZrfbYr-Yiz0VAZoUCYrU1BSirQkBvBfMJLshyphenhyphenQqt4O_zpKUwPaPon80nUPrdIs1x5ui0_9h99JQ9qDN2g1LjfCsmR_zGgyFn2N/s400/IMG_0064.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: small;"> Rustic Chocolate cake </span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">This cake is rich on its own. I baked these cakes in four inch Spanish tera cotta ramekins. Chocolate ganache spread between the layers and ontop. Perfect with a fine espresso. </span></div></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MzeBR6hcr6PrDyOTPB2K2k2G8XAWrqr_jHhISDgnF8K08BN9oixAFmOuPO3KiUU3uwWZNpIQHhjM-MHtzZp8bfTwrQVokjZNDpRSu6t-cU5jG2iXq8NDDmJAVMBDLEqXSZghnbfxdfPc/s1600-h/IMG_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MzeBR6hcr6PrDyOTPB2K2k2G8XAWrqr_jHhISDgnF8K08BN9oixAFmOuPO3KiUU3uwWZNpIQHhjM-MHtzZp8bfTwrQVokjZNDpRSu6t-cU5jG2iXq8NDDmJAVMBDLEqXSZghnbfxdfPc/s400/IMG_0026.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Red Velvet No-cup Cakes</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">I like making cupcakes without the liners and that's what I mean by no-cup cakes. I think it makes it easier to eat and makes it a bit fancy. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake on, </div><div style="text-align: left;">Sarah</div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-60025020535672865942010-03-09T21:55:00.000-08:002010-11-13T17:29:19.366-08:00A Flight of Dark Chocolate Beer Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CBHAzvdYLuTgF13iK4f8qE-jC4XZGLUZzFOlGmy9-wwb2LgCWszUMD3MLYCexzM13qGtpac0IgWcGDBYEAseJjhUiTRYQkTNXyzxs5xnsPEUhnbtJivM-A4riDaCs9bTd5U4GBP1V8it/s1600-h/IMG_0186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CBHAzvdYLuTgF13iK4f8qE-jC4XZGLUZzFOlGmy9-wwb2LgCWszUMD3MLYCexzM13qGtpac0IgWcGDBYEAseJjhUiTRYQkTNXyzxs5xnsPEUhnbtJivM-A4riDaCs9bTd5U4GBP1V8it/s400/IMG_0186.jpg" width="300" /></a></div><br />
<span style="font-size: small;">We all like a little variety and when it comes to food and beverage I like small plates. I like to taste many things and compare and contrast. My beer cupcakes last weekend were inspired by two things.</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">First, the Winter Brew Festival at Linden Street Brewery in late January. The festival was great. They showcased many beers, all of my local favorites and a lot of medal winners. We started at the dark beer section and made our way to the home brews. </span><br />
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<span style="font-size: small;">Second, the concept of ordering a "flight" or sampler when going out. You can usually find me ordering from the starter menu and trying a few different wines. I am totally fine having those two concepts marry which is the subject/experiment for this update - A Flight of Dark Chocolate Beer Cupcakes!</span><br />
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Beer #1: Alaska Brewing Company, 2009 Smoked Porter<br />
Beer #2: Anchor Steam Brewery, Porter<br />
Beer #3: Lagunitas, Cappuccino Stout<br />
Beer #4: New Belgium, 1554 Black Ale<br />
Beer #5: Marin Brewing Company, Blueberry Ale</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I tried two differed recipes with four different beers and here were my results. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
My favorites were <b>Lagunitas Cap Stout</b> (very pleasing dark flavor with hints of espresso) and <b>New Belgium black Ale</b> (mild, darker beer with sweet notes) mostly because of the recipe used. The recipe called for chocolate that was melted and worked into the wet ingredients. I also folded the egg whites into the ingredients at the end before piping into the cake pan. The cake was moist and had hints of espresso. It went very well with the chocolate ganache frosting glazed on top.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkDfUoyvV09-2DLApnVH7WBOdc6VNcx5JC_DhsDypj7d-5UcdLnAPDvRoy89eDWwbaReJN-oo8S5_cmhDEey_xQf4t2Dz0BMVmJv1IcjK_8EHI_E764Iqx8Wau-M9HTcEGO1e9QjI9eeg/s1600-h/IMG_0201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkDfUoyvV09-2DLApnVH7WBOdc6VNcx5JC_DhsDypj7d-5UcdLnAPDvRoy89eDWwbaReJN-oo8S5_cmhDEey_xQf4t2Dz0BMVmJv1IcjK_8EHI_E764Iqx8Wau-M9HTcEGO1e9QjI9eeg/s400/IMG_0201.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Lagunitas Chocolate Cupcake with Salted Caramel Buttercream Frosting</span></div><div style="text-align: center;"><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fDBHDvivC_dExnS0djXZU0JupS-4w2kGV9TcvQ2Q8AQCM4KtB_HzQLC6G8BjkYDlkro4HISODvlCxaxFJWEzHyBOx-De3aoW5x3rvvDfcZdRxuBP-lY140a1UPYKGYPUI1-MtyY3jfTP/s1600-h/IMG_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fDBHDvivC_dExnS0djXZU0JupS-4w2kGV9TcvQ2Q8AQCM4KtB_HzQLC6G8BjkYDlkro4HISODvlCxaxFJWEzHyBOx-De3aoW5x3rvvDfcZdRxuBP-lY140a1UPYKGYPUI1-MtyY3jfTP/s400/IMG_0221.JPG" width="400" /></a><span style="font-size: x-small;"> </span></div><div style="text-align: center;"><span style="font-size: x-small;">New Belgium 1554 Black Ale small cakes with Chocolate Ganache Frosting</span></div><div style="text-align: center;"></div><span style="font-size: small;"> <b>The Anchor Steam</b> (deep, creamy and smooth with slight coffee flavor) and <b>Alaska Porter</b> (strong smoked flavor, full and dark, very mild after taste) cakes had great flavor but the recipe made a crumbly cake. It also called for cocoa powder instead of melted chocolate which I do not prefer. The beer was delicious and went really well with the salted caramel buttercream frosting piped on top.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpqEZuTHhEcTu_OrlOUaU7uE1iQQxUSu7AFz7kcGAX8xEkfBSC1_ph8Iqf1_VIRhgSLDv-3hMlCzpfSlA2534BrXozq_YixuPkRfljM9FO61PgU3pB2ENxlISR0uWeUpTsL3u_rWME6xh/s1600-h/IMG_0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpqEZuTHhEcTu_OrlOUaU7uE1iQQxUSu7AFz7kcGAX8xEkfBSC1_ph8Iqf1_VIRhgSLDv-3hMlCzpfSlA2534BrXozq_YixuPkRfljM9FO61PgU3pB2ENxlISR0uWeUpTsL3u_rWME6xh/s400/IMG_0190.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;"> Anchor Steam Porter Chocolate Cupcake with Salted Caramel Buttercream Frosting</span></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA-RvfFUiaQxW7AXcSkxUrONTZq0gEVAJJNww1ogDHohtelkzZoYhLkaz48RT4p8QxnK7UHlYlwjM2qogirksJvuAIffQzsFvUWtAbXg2toqIzR0N1ycSKINGscQHFi6G8s3bEKYG6YOh/s1600-h/IMG_0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA-RvfFUiaQxW7AXcSkxUrONTZq0gEVAJJNww1ogDHohtelkzZoYhLkaz48RT4p8QxnK7UHlYlwjM2qogirksJvuAIffQzsFvUWtAbXg2toqIzR0N1ycSKINGscQHFi6G8s3bEKYG6YOh/s400/IMG_0215.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Alaska 2009 Smoked Porter Jumbo Cupcake with Chocolate Ganache Frosting</span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><span style="font-size: small;"> And last but not least...<b>Marin Blueberry Ale</b> (lighter ale with a strong blueberry essence). This would make a great vanilla beer cupcake. Unfortunately, the beer was too light for the chocolaty goodness I was going for </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Overall, once you find a dark, robust beer, whether it be smoked or espresso flavored, I don't think you can go wrong. </span><span style="font-size: small;">Next would be finding the perfect cake recipe to compliment the beer :) and I think I found mine. Tips: Try</span><span style="font-size: small;"> melted chocolate instead cocoa powder and folding in the egg whites at the end as it does help make for a fluffy cake. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR28A__iWmrVVsaigpMzZik4CZQjCEYs0URFmcspnO8SKuduTWtLKk7h3VsKNtyzFh4wNvi7pzMe11TKXV-5Yy-j_S6JvhuNQ9Oav52DaCJOvyX0bKnmb-aKqKDONYiwGZBL27QZ_B3Exp/s1600-h/IMG_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR28A__iWmrVVsaigpMzZik4CZQjCEYs0URFmcspnO8SKuduTWtLKk7h3VsKNtyzFh4wNvi7pzMe11TKXV-5Yy-j_S6JvhuNQ9Oav52DaCJOvyX0bKnmb-aKqKDONYiwGZBL27QZ_B3Exp/s400/IMG_0228.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;">Flight of Dark Chocolate Beer Cupcakes ready for delivery!</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;"> </span><br />
</span></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bake on, <br />
Sarah </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com2tag:blogger.com,1999:blog-4003488696479218120.post-40655350928927325002010-03-05T22:42:00.000-08:002010-11-13T17:28:53.269-08:00Happy Birthday Honey B CakeBeehive cakes are absolutely adorable and very fitting especially if the birthday girl is named B. I call her honey bee which I am sure her parents thought of first. Darling, Beatrice Piper was born to parents Tim and Jenn, the hippest, happiest, healthiest parents on the block.<br />
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The cake was made with organic ingredients and clover honey that we picked up at our local farmers market. The cake was delicious, B absolutely loved it and I would make it again in a heart beat. Maybe suitable for Easter or B's 2nd birthday?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DqYMKjH5SZvrOm6fbd4W-iOg0dexmFiY2wZMYd4jp5icGPA3DZMkUd46dcwXvehhyaXnKv9EODkTYPAUvq69PzfjI-8_xEoLMOiQgZGOOosp-lUxTArdECbIg0wKpCqDUgVs-gsila14/s1600-h/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DqYMKjH5SZvrOm6fbd4W-iOg0dexmFiY2wZMYd4jp5icGPA3DZMkUd46dcwXvehhyaXnKv9EODkTYPAUvq69PzfjI-8_xEoLMOiQgZGOOosp-lUxTArdECbIg0wKpCqDUgVs-gsila14/s400/IMG_0187.JPG" width="400" /></a></div><br />
Tips: I know this recipe may seem like a lot but if you have all your ingredients in a row as I like to say, its not at complicated as it may seem. I would say this is level intermediate. You might want to keep some extra icing to serve with sliced cake.<br />
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This recipe requires a Nordicware Bee Cake pan. Make sure to greese it well and flour it before putting the batter in.<br />
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<b>Honey Lemon Beehive: </b><br />
<span style="font-size: small;">16 Servings</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">Ingredients:</span><br />
<h3><span style="font-size: small;"> For the cake: </span></h3><ul><li class="ingredient"><span style="font-size: small;"> 2 3/4 cups all-purpose flour </span></li>
<li class="ingredient"><span style="font-size: small;"> 1 1/2 tsp. baking powder </span></li>
<li class="ingredient"><span style="font-size: small;"> 1/2 tsp. salt </span></li>
<li class="ingredient"><span style="font-size: small;"> 16 Tbs. (2 sticks) unsalted butter softened </span></li>
<li class="ingredient"><span style="font-size: small;"> 1 1/4 cups granulated sugar </span></li>
<li class="ingredient"><span style="font-size: small;">1/3 cup honey </span></li>
<li class="ingredient"><span style="font-size: small;"> 4 eggs, lightly beaten </span></li>
<li class="ingredient"><span style="font-size: small;"> 1/2 tsp. vanilla </span></li>
<li class="ingredient"><span style="font-size: small;">3/4 cup milk </span></li>
<li class="ingredient"><span style="font-size: small;">2 tbs fresh lemon juice </span></li>
</ul><h3><span style="font-size: small;"> For the honey icing drizzled on top: </span></h3><ul><li class="ingredient"><span style="font-size: small;">1 1/2 cups powdered sugar</span></li>
<li class="ingredient"><span style="font-size: small;"> 1 tbs honey</span></li>
<li class="ingredient"><span style="font-size: small;"> 1-3 tbs milk</span></li>
</ul><h3><span style="font-size: small;"> For the buttercream frosting for the cake center: </span></h3><ul><li class="ingredient"><span style="font-size: small;"> 1/3 stick unsalted butter softened </span></li>
<li class="ingredient"><span style="font-size: small;"> 1 1/2 cups confectioners' sugar, sifted </span></li>
<li class="ingredient"><span style="font-size: small;"> 1-2 tbs milk </span></li>
<li class="ingredient"><span style="font-size: small;"> 1/4 tsp vanilla </span></li>
</ul><h3><span style="font-size: small;"> For the royal icing for the bees: </span></h3><ul><li class="ingredient"><span style="font-size: small;"> 1 tbs dried egg white powder or meringue powder</span></li>
<li class="ingredient"><span style="font-size: small;">1 1/4 cups powdered sugar</span></li>
<li class="ingredient"><span style="font-size: small;"> 2 tbs water</span></li>
<li class="ingredient"><span style="font-size: small;">Yellow and black food coloring</span></li>
</ul><h2><span style="font-size: small;">Directions:</span></h2><div class="directions"><span style="font-size: small;">Have all the ingredients at room temperature. <br />
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Heat oven to 300°F. Grease and flour a beehive cake pan; tap out excess flour. <br />
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<b><u>To make the cake</u></b>, sift together the flour, baking powder and salt; set aside.<br />
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In a large bowl or stand mixer, beat together butter, sugar and honey, scraping bowl often. Add eggs one at a time, blending well after each addition. Stir in vanilla. Reduce speed to low and gradually add flour mixture, alternating with milk, mixing just until blended. Blend in lemon juice. Divide batter evenly among halves of pan,</span><span style="font-size: small;"> spreading the batter so the sides are higher than the center</span><span style="font-size: small;">. Bake at 300 degrees for 50-60 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely.<b><u> </u></b></span><br />
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<span style="font-size: small;"><b><u>To make the buttercream</u>,</b> in a medium bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more. </span></div><div class="directions"><span style="font-size: small;"></span></div><div class="directions"><span style="font-size: small;"></span></div><div class="directions"><span style="font-size: small;"><br />
<b><u>To make the honey bees:</u></b> In a small bowl combine egg white powder, powdered sugar and water. Beat on medium speed, 5 minutes, until icing forms stiff peaks. Divide icing into thirds; leave one-third of icing white; color one-third black and the remaining one-third yellow. Fill a piping bag fitted with a #3 tip with black icing. Pipe bodies and heads of honeybees onto parchment or waxed paper; let set 10 minutes. Fill a piping bag fitted with a #1 tip with yellow icing; pipe stripes onto bodies of bees. Fill piping bag fitted with a #3 tip with white icing; pipe wings onto pees. Let stand at least 2 hours, until hardened - this is very important!<b><u> </u></b></span><br />
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<span style="font-size: small;"><b><u>To make honey icing:</u></b> In a medium bowl, combine all honey icing ingredients; bland well, adding milk until icing is consistency of very thick cream. </span></div><div class="directions"><span style="font-size: small;"></span></div><div class="directions"><span style="font-size: small;"></span></div><div class="directions"><span style="font-size: small;"><br />
<b><u>To assemble the cake:</u> </b>Stand one-half of cake upright; using a serrated knife, level off the flat side of cake by trimming off rounded dome; repeat with other half of cake. Spread buttercream frosting over cut side of cake; gently press cake halves together to secure. Place cake on serving plate. Spoon honey icing over cake, covering side seams. Decorate with honeybees.</span><br />
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<span style="font-size: small;">Bake on, </span><br />
<span style="font-size: small;">Sarah<br />
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</u></span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-87719478376583912762010-02-11T22:12:00.000-08:002010-11-13T17:37:19.741-08:00Queen of Hearts<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">What do you do to show the one you love just how much you love them? I certainly don't wait until Valentines day, one specific day of the year to show the ones I love just that I do. And how do I do that you might ask? Baked goods baby! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS50h3-r5A0ONPUcL26KA2WjE88P0psUouuKjHt6M0MCudhm-RuRyloYXo_aMHP6WKtl-OlKsWgbk0jcivocMOwzYgGWeTpYhC6KTtv-zEjINcSR3FNnPbZYW7DZMenBkF2yqCi_49hQLL/s1600-h/IMG_0155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS50h3-r5A0ONPUcL26KA2WjE88P0psUouuKjHt6M0MCudhm-RuRyloYXo_aMHP6WKtl-OlKsWgbk0jcivocMOwzYgGWeTpYhC6KTtv-zEjINcSR3FNnPbZYW7DZMenBkF2yqCi_49hQLL/s400/IMG_0155.JPG" width="400" /></a></span></td></tr>
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</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">This Valentines I was inspired most by two things, the upcoming opening of Tim Burton's Alice in Wonderland and the 2006 Summer issue of Donna Hay Magazine. This issue inspired me to bake when I was studying abroad in Australia in 2006 and still is the most inspirational magazine for the baker in me. Everything from the recipes, the themes and most importantly the food photography. Check it out sometime. Now you ask what these two have in common? Well, I did my best to recreate it and hopefully I did Donna Hay justice. Let the pictures roll.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsicIvvh6Nnfo7xmUR7tFBVyhdLVl5BLY-oFlLj8qsrrQGmZ7Av4fVoLUEXLjj6ABGHfwdP1rAC6FZjWde5U5A6_1-CM30gOzcY1Zuy3WdoZkRhRkF-MfER69D-AIRTy3Shf_zVwaEOwi6/s1600-h/IMG_0119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsicIvvh6Nnfo7xmUR7tFBVyhdLVl5BLY-oFlLj8qsrrQGmZ7Av4fVoLUEXLjj6ABGHfwdP1rAC6FZjWde5U5A6_1-CM30gOzcY1Zuy3WdoZkRhRkF-MfER69D-AIRTy3Shf_zVwaEOwi6/s400/IMG_0119.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Caramel Paddies made with puff pastry</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzpqeRaZvkeCDU7dt3bbmhMmZoj8uUPiBOLv0kDsVLYZhon_bq5BVXBJoSstfLA-cWFsf9SnfQMA_sZ_zd5N7Lr3SOxxRCc_QXc_uIWlrqIs2UkIIo74Q9cMyRt1JBdTfjDaTOlM4374l/s1600-h/IMG_0179.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzpqeRaZvkeCDU7dt3bbmhMmZoj8uUPiBOLv0kDsVLYZhon_bq5BVXBJoSstfLA-cWFsf9SnfQMA_sZ_zd5N7Lr3SOxxRCc_QXc_uIWlrqIs2UkIIo74Q9cMyRt1JBdTfjDaTOlM4374l/s400/IMG_0179.jpg" width="300" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;">Chocolate Heart Cookies with Royal Icing </span></div></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBHnxlQkkAfceOqr8wWm_fb2MNtgXLX5k8iy6YV1pJFeyp_1t4EE10b0gBIG5Syj4O8_7Zb3pp3VHdKLANw6vYAcvxpgUcWp89YNiIo-mnsoJ_1SALy_pE0C46MTxHChgw0cAmBbBXXsw/s1600-h/IMG_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBHnxlQkkAfceOqr8wWm_fb2MNtgXLX5k8iy6YV1pJFeyp_1t4EE10b0gBIG5Syj4O8_7Zb3pp3VHdKLANw6vYAcvxpgUcWp89YNiIo-mnsoJ_1SALy_pE0C46MTxHChgw0cAmBbBXXsw/s400/IMG_0113.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;"><span style="font-size: small;">Blueberry, Pear Heart Pies</span></div></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwy29PnBU8P5GJCWuKeSyOk9EvMBIFrBc-x_3PAMHjVrf0ckTcOGAT69UWIre_ewaZDHVfRkNtg8mKElc9Vj4ucGofsn07aKrlE7eDSW7FoAzJKBqN1TLMto-aG4KxbOWUAeXGDJd3fOh/s1600-h/IMG_0168.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwy29PnBU8P5GJCWuKeSyOk9EvMBIFrBc-x_3PAMHjVrf0ckTcOGAT69UWIre_ewaZDHVfRkNtg8mKElc9Vj4ucGofsn07aKrlE7eDSW7FoAzJKBqN1TLMto-aG4KxbOWUAeXGDJd3fOh/s400/IMG_0168.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;">Tea Time Brownies dusted with powdered sugar</span></div></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;">Lovely Citrus Cupcakes with Cointreau Icing </span></div></td></tr>
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</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXforQ6L-yqIC-t-9s3W_8RWoEfHM37JmL-yneDkkxx0uxU_8N1uERpU0PEwNbBrb3QvBmwKz2F67uCue7qpWZTc9LHcP88wS86kweTV3ZXRwPvFWqYBqclvVH-JCXNFS9mCxa1fowDp_/s1600-h/IMG_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXforQ6L-yqIC-t-9s3W_8RWoEfHM37JmL-yneDkkxx0uxU_8N1uERpU0PEwNbBrb3QvBmwKz2F67uCue7qpWZTc9LHcP88wS86kweTV3ZXRwPvFWqYBqclvVH-JCXNFS9mCxa1fowDp_/s400/IMG_0129.JPG" width="400" /></a> </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL_JGP7kyi_Q6tk0F46zn3pspvwNchfxHHBPF-c0hzA7vga3BwtTbJYKKBu1_l1sc32UB18UVxHn5vBoI6mrcLz16FLQc1HH05TC0VHuCdO4J7Ca4B_INFUthrJWVGw6AUk9mFsryQ5VU/s1600-h/IMG_0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL_JGP7kyi_Q6tk0F46zn3pspvwNchfxHHBPF-c0hzA7vga3BwtTbJYKKBu1_l1sc32UB18UVxHn5vBoI6mrcLz16FLQc1HH05TC0VHuCdO4J7Ca4B_INFUthrJWVGw6AUk9mFsryQ5VU/s400/IMG_0139.jpg" width="300" /> </a></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qG6EVPH1mhhApIu-uzsJDBhqTYggKKtO5M7z7dqp34JDLrFvPfPonxGVXwzxv9jOSo_C0jobXb_TxVyGFh7-pLCsf1F07JSuiKBKmEwflRhmm8RrsaBbQ9OVu30ITqLCtByiA5W6sUIk/s1600-h/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qG6EVPH1mhhApIu-uzsJDBhqTYggKKtO5M7z7dqp34JDLrFvPfPonxGVXwzxv9jOSo_C0jobXb_TxVyGFh7-pLCsf1F07JSuiKBKmEwflRhmm8RrsaBbQ9OVu30ITqLCtByiA5W6sUIk/s400/IMG_0152.JPG" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Will you be my Valentine? </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Love, Sarah</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-88769892615283436552010-01-10T16:54:00.000-08:002010-11-13T18:07:40.369-08:00Crazy About Coconut<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Happy New Year bakers! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I like to celebrate the new year with coconut confections. I absolutely love coconut and these are my three favorite coconut recipes.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><span style="font-size: small;"><a href="http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html" style="font-family: Georgia,"Times New Roman",serif;">The Red Velvet Cake</a><span style="font-family: Georgia,"Times New Roman",serif;"> I made last holiday looks like a snow scape making it a perfect cake for a holiday dessert, new years party or winter gathering. Check out the recipe here. I keep three cake pans around the house to make towering cake such as this one. The cake doesn't rise much but after baking will be cut in half horizontally to make the layers. You can decorate the cake with coconut or pecans.</span></span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BidM0_dnRsjRThlf6Sjf6B1voy6AXfaO7nzt_h2yYvHOhtGcYUlTsVgisJdDeVdJXul3hliESKhFtCfnvgEzjTRi-fg_peGfWuX_D8BjAFlqxyxqe1XyqT0zApl50x9D4yfOGcg_cuHT/s1600-h/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BidM0_dnRsjRThlf6Sjf6B1voy6AXfaO7nzt_h2yYvHOhtGcYUlTsVgisJdDeVdJXul3hliESKhFtCfnvgEzjTRi-fg_peGfWuX_D8BjAFlqxyxqe1XyqT0zApl50x9D4yfOGcg_cuHT/s400/IMG_0034.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The Coconut Macaroon is my specialty. The original recipe I used to make it stems from <a href="http://www.marthastewart.com/recipe/plain-macaroons">Martha Stewart's recipe</a>. I make several different variations; lime and coconut; cinnamon sugar, honey, and vanilla with chocolate drizzle. The are so soft in the middle with a caramelized sugar flavor and texture.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LycCsJmouecuU33ZcqfAB-zQKXMeRdS7uDI5sd0DazBjMOlx_LD6pO4AurRpK73KGud7iXGk9m0hzUMEsYh9Q18c1cq8A0gAR0fALoGOjgRBFw-fRDTFfbtG5uyyQ2FKo8GihfVjzWHq/s1600-h/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LycCsJmouecuU33ZcqfAB-zQKXMeRdS7uDI5sd0DazBjMOlx_LD6pO4AurRpK73KGud7iXGk9m0hzUMEsYh9Q18c1cq8A0gAR0fALoGOjgRBFw-fRDTFfbtG5uyyQ2FKo8GihfVjzWHq/s400/IMG_0002.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Coconut cupcakes...what more can I say. Doesn't the word cupcake alone make you smile? What makes this recipe so special is that the coconut flavor comes from gobs and gobs of cream of coconut. So rich and gooey you will need a big glass of milk. Here I had slightly died the coconut with food coloring for a party theme. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfErlxFsarz6de53KtTaP0zQGw8ob0t8dz_B1Y497qV72EpNlDQN1uWjLZn_SStc4b6_wWn1Gj57kQTFeGfLaP_agwzpWxvoqGmfPurbiA3mIjBb-wLKHXK3O69to7alSq8EH9jrHUwW2/s1600-h/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfErlxFsarz6de53KtTaP0zQGw8ob0t8dz_B1Y497qV72EpNlDQN1uWjLZn_SStc4b6_wWn1Gj57kQTFeGfLaP_agwzpWxvoqGmfPurbiA3mIjBb-wLKHXK3O69to7alSq8EH9jrHUwW2/s400/IMG_0013.JPG" /></a> </div><div style="text-align: center;"><span style="font-size: x-small;">Mini's<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z4RO7l3uqQNjbJ_jHtifwSLvnIwtlEEJiJeQnMqIihBTl848sdPGVrBL-aH4KXeIiwTyiiC457yLtzkh3ly-iWqRbZPk7DxuY38A_fag99T214pVqIJQE3mABMKysl8sk5lGodnJ3QJ-/s1600-h/IMG_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z4RO7l3uqQNjbJ_jHtifwSLvnIwtlEEJiJeQnMqIihBTl848sdPGVrBL-aH4KXeIiwTyiiC457yLtzkh3ly-iWqRbZPk7DxuY38A_fag99T214pVqIJQE3mABMKysl8sk5lGodnJ3QJ-/s400/IMG_0054.JPG" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Coconut Cupcakes with Cream Cheese Frosting</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com1tag:blogger.com,1999:blog-4003488696479218120.post-81211755177165685582009-12-30T23:18:00.001-08:002012-03-06T18:25:24.777-08:00Christmastime is here again!<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Every year I plan to make a lot of my holiday gifts from scratch or by hand. Gifts tend to be more from the heart and sentimental when you make them yourself. This year I planned and actually accomplished making cookie boxes for close friends and family and small truffle boxes filled with goodies as stocking stuffers.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The cookie boxes included recipes from my favorite chefs. <span style="color: black;"><a href="http://www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe/index.html">Chewy Ginger Cookies</a>, Grandma Doyle's Sugar Cookies, </span><span style="color: black;">my </span><span style="color: black;">favorite</span><a href="http://www.marthastewart.com/recipe/plain-macaroons" style="color: black;"> Coconut Macaroons</a><span style="color: black;">, </span><a href="http://www.marthastewart.com/recipe/chocolate-sweet-hearts">Chocolate Holiday Cookies</a> and Chocolate Caramels. My favorite part of all this is the presentation, assembling the boxes, wrapping the caramels in festive wrappers and putting the cookies in cupcake liners. It really ties a cookie box together.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhFaZnOjc6egXIzdORoHg87-GN2b1OguyWve9icK2n5t53QjmJlce_ZKb-LTcrKNoIxxXuvGQnniylA9YwqrxaEaMvXoyHjWQirsQBCH48NeZCYwpeLOska3CQkxdPIbxMLRzjsUFVPGI/s1600-h/IMG_0001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhFaZnOjc6egXIzdORoHg87-GN2b1OguyWve9icK2n5t53QjmJlce_ZKb-LTcrKNoIxxXuvGQnniylA9YwqrxaEaMvXoyHjWQirsQBCH48NeZCYwpeLOska3CQkxdPIbxMLRzjsUFVPGI/s400/IMG_0001.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carmels and Macaroon Truffle Boxes</td></tr>
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<span style="font-size: small;">I know at times it may seem overwhelming, trust me, at one point I couldn't stop working. I had glitter all over the floor, double stick tape stick to me while pulling cookie batch after cookie batch out of the oven. My suggestion to you in times when it just doesn't seem possible to make a lovely gift when its a whole lot easier to go buy something...assembly line baby!<b> </b>Making something is way better for your soul, your receivers heart, and all around better for mother nature. Here's how:</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"></span></div><ol><li><span style="font-size: small;">Choose a box that fits well with what you want to put in it and how you want to ship/give it.</span></li>
<li><span style="font-size: small;">Pick out festive papers and stickers for labels with a special touch</span></li>
<li><span style="font-size: small;">Embossing makes your crafts pop of the paper. You can find the powder and heat gun at your local craft shop</span></li>
<li><span style="font-size: small;">Pick a paper to line the inside of the box. This can be a tissue paper or parchment. I use wax paper because my Grandma wrapped everything in wax paper</span></li>
<li><span style="font-size: small;">Organize an afternoon of baking. I split the days in half, make all of the dough on day one and bake all the cookies on day two.</span></li>
<li><span style="font-size: small;">Assembly line! Build all your boxes, make and apply your labels, line all your boxes and fill them up.</span></li>
</ol><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here are some photos of what I did this Christmas.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Layer 1</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Layer 2</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Layer 3</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Final Cookie Box</td></tr>
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</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>I hope your holidays are full of warm cookies, sweet cakes and family and friends. Happy Holidays from the Mixing Bowl! </i><br />
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</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-21408636387499294972009-12-08T23:30:00.000-08:002010-11-13T17:56:47.608-08:00Thanksgiving Part II: Pies, Tarts and Cupcakes Oh My!Thanksgiving week was a very busy week for me as I am sure it was for all you bakers. This is just that start of it right?! I have Christmas cookie boxes coming up and several December birthday cakes to make and decorate and stocking stuffer goodies!<br />
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Aside from baking I LOVE San Francisco at night during the holidays. Talk about romantic! Colin and I started going a Christmas date every year where we hop on the California Cable Car line and enjoy the sites and later a nice cozy dinner for two.<br />
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At the bottom of California Street we hop on the festively decorated cable car and snuggle up close as we go up, up, up those steep San Francisco hills. We enjoy the ride and the holiday view of pretty decorations and trees decked in lights, giant ornaments, stars and over-sized holiday packages. One of my favorites is the towering crimson tree on the corner of Keary and California in the Financial District. This unique tree is brightly lit by dark red tree lights. <br />
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The best part of the whole ride, beside having dinner afterward is when we hop off at the Fairmont Hotel. We walk around Huntington Park, also festively decorated and we sit and admire Grace Cathedral. It truly is a site to see any time of year but especially during the holidays. <br />
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Although I (with the help of my sister) made three things for Thanksgiving ; Pumpkin-Pecan Pie, Baci Tart and Spice Cupcakes with Toasted Walnut Cream Cheese Frosting, I would have to say the winning recipe was the Baci Tart. This you can definitely make it for the Holidays coming up and is actually quite easy once you read the recipe from start to finish.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFDbivgaErOF1OIw4nifeA0KYJnA7IZY9nCb-YYD-ExYsI6NXcJJVCNoZnUBV-1Wl6qtkbD-y2gDrMRpe9G3OWHSpOvtD5ov8wH1BQ9W4eRRb6c942qeSqGsKkDM_oohKJVKNwwm0imXu/s1600-h/IMG_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFDbivgaErOF1OIw4nifeA0KYJnA7IZY9nCb-YYD-ExYsI6NXcJJVCNoZnUBV-1Wl6qtkbD-y2gDrMRpe9G3OWHSpOvtD5ov8wH1BQ9W4eRRb6c942qeSqGsKkDM_oohKJVKNwwm0imXu/s640/IMG_0219.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Baci Tart </span></div><div style="text-align: center;"><br />
</div><span style="font-size: small;">This Baci Tart is made by putting together great tasting layers. To start it off a decedent chocolate tart crust, very easy and a great support to hold all that ooey gooey rich flavor. Next, a caramel sauce is made and roasted hazelnuts are added to the caramel sauce and its all poured into the pie shell. While all the goodness is baking in the oven I make a quick whipped cream. And when it comes out of the oven I drizzle chocolate ganache over the tart to make it look like a work of art :) Yummy right? </span><br />
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<span style="font-size: small;">This recipe can be found in the lovely baking book, The Art and Soul of Baking by Sur La Table with Cindy Mushet or by clicking <a href="http://www.andrewsmcmeel.com/baking/baci-tart.html">here</a>. Really give it a try! Its a show stopper! Here are pics from the other treats I made. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFzVJ7K0bHi6zXSJppS7Qv8259lZRQgbOVfbjG4ieNmSrA5w7wPV68AIWjd6LRnxxB5OySCWV4pIu4IKaqsRYj_UsQPX35z2AamCijq2PBB2jBtF9qlr2ZsfA8pzcyS9B6yMxx4OanFvp/s1600-h/IMG_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFzVJ7K0bHi6zXSJppS7Qv8259lZRQgbOVfbjG4ieNmSrA5w7wPV68AIWjd6LRnxxB5OySCWV4pIu4IKaqsRYj_UsQPX35z2AamCijq2PBB2jBtF9qlr2ZsfA8pzcyS9B6yMxx4OanFvp/s400/IMG_0223.jpg" width="300" /></a><span style="font-size: x-small;"> </span></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">Sweet and savory Pumpkin-Pecan Deep Dish Pie</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4FZs9ETP-GsWpwxyLEkbd6smcFjtqzJ3DWUXqtrBQ3Gzzqpcwqe4A3IK3Z61R_tMIHrGQ2xaD6PxF68eSJMVRiQ3oBmEpUhBMg9XCio8EQEPG_bDYvIT389RWupkM2AT9xaJTKHBhXfq/s1600-h/IMG_00100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4FZs9ETP-GsWpwxyLEkbd6smcFjtqzJ3DWUXqtrBQ3Gzzqpcwqe4A3IK3Z61R_tMIHrGQ2xaD6PxF68eSJMVRiQ3oBmEpUhBMg9XCio8EQEPG_bDYvIT389RWupkM2AT9xaJTKHBhXfq/s400/IMG_00100.JPG" width="400" /></a><span style="font-size: x-small;"> </span></div><div style="text-align: center;"><span style="font-size: x-small;">Spice Cupcakes with Toasted Walnut Cream Cheese Frosting </span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-44538847419238230792009-11-25T07:40:00.000-08:002010-11-13T18:00:44.706-08:00Thanksgiving: Part 1 - CupcakesChristmas is here again! Christmas in San Francisco is like no other. It’s a bit early for full on Christmas spirit throughout the city but at Union Square Park the Holiday spirit is coming together; kids crowd around the holiday ice rink, all the store windows are decorated with snow-scapes and Santa villages. Visitors from all over stroll the streets bundled up with a cup of coffee sharing the sidewalks with the early bird shoppers. My favorite holiday tradition of all? The puppies and kittens in the window at Macy's (old Gumps tradition) that’s put on by the SPCA! So so adorable!<br />
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My other favorite holiday tradition...baking of course! The only reason why I can relax and enjoy the holidays even when it gets crazy. This year because I am making so many treats I have made a schedule for myself and when you have five or six desserts you are making in one week that’s the only way to go. But really I couldn't do it without my stand mixer! If you do a lot of baking, even if its just for the holiday, invest in one, they will last you a lifetime and save you the sweat and tears of mixing by hand. I will keep you in the loop on the holiday makings - this is Part I starting with Thanksgiving!<br />
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The first recipe of the holidays I will share with you comes from my co-worker Elizabeth. This recipe, Chocolate Chip Kahlua Cupcakes with Orange Cream Cheese Frosting is a real crowd pleaser and is semi-homemade. Us young girls are pretty busy these days managing our social and professional lives that some times its difficult to make everything from scratch. As you know I am a firm believer in making it from scratch but this recipe I'd say will knock their socks off even if you are short on time.<br />
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This recipe was originally made for a bunt cake pan. It translates well into 2 dozen regular cupcakes and 2 dozen minis and the frosting recipe is provided as well but is totally interchangeable. I chose a pumpkin frosting for Thanksgiving but oddly enough the frosting came out tasting more orange than expected changed the name too. But what a great pair the orange frosting made with the chocolate cupcakes. Who doesn't love those chocolate oranges at Christmas? Happy Thanksgiving and enjoy! Stay tuned for Part II. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwqjKpWXpk0IMurANNeIYSlt6MiHULzDSyTpyzrTLnYnxhlbSdcbQ281CF_G66quGq2vxcqFXYK5hLrASDRs6H64ekbF5hLKkTKgvKe4DcYZedLE4Iu_WIN5ju4PvTpqHJywf5mJVaoOA/s1600/chocolate_orange_cupcakes2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwqjKpWXpk0IMurANNeIYSlt6MiHULzDSyTpyzrTLnYnxhlbSdcbQ281CF_G66quGq2vxcqFXYK5hLrASDRs6H64ekbF5hLKkTKgvKe4DcYZedLE4Iu_WIN5ju4PvTpqHJywf5mJVaoOA/s400/chocolate_orange_cupcakes2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-size: xx-small;">Kahlua Chocolate Chip Cupcakes with Orange Cream Cheese Frosting</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Minis</td></tr>
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<span style="font-size: x-small;"><b>Kahlua Cake</b><br />
Recipe provided by Elizabeth Young <br />
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1 pkg. Devil’s food cake mix <br />
1 Large pkg. instant chocolate pudding mix <br />
3 Eggs <br />
1 c. Sour cream <br />
1 c. Kahlua <br />
¾ c. Vegetable oil <br />
12 oz. Chocolate chips (I use Ghirardelli 60% baking chips)<br />
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Preheat oven to 350 degrees. Combine everything but the chocolate chips and mix well. Mix the chocolate chips into the batter. P our into a lightly greased pan or muffin tins with cupcake liners. Bake at 350 degrees for 60 minutes (17-20 minutes for regular cupcakes and 10-12 minutes for mini cupcakes). Let cool before removing from pan. Top cooled cake with Pumpkin Cream Cheese Frosting. <br />
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<b>Pumpkin Cream Cheese Frosting </b><i>(that tastes more like orange than pumpkin)</i><br />
Recipe provided by Country Living at www.countryliving.com<br />
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1 package(s) (8-ounce) cream cheese, softened <br />
1/4 cup(s) pumpkin purée <br />
1/4 cup(s) (1/2 stick) unsalted butter, softened <br />
1 tablespoon(s) fresh orange juice <br />
1 teaspoon(s) grated orange zest</span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"> 1/2 teaspoon(s) pure vanilla extract</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">4 cup(s) confectioners' sugar, sifted <br />
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Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes. To keep your frosting super thick first drain most of the liquid from the pumpkin then add the pumpkin a little at a time. If its too soft I found adding more cream cheese helps. </span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-52536593392664600012009-11-04T21:11:00.000-08:002010-11-13T18:02:00.700-08:00Can Cupcakes be Haunted? Naaa...<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoDs-yHa-35kJ-PHYVqDgCYkckyPQ88LqD15DozrbLwR9cepIZ2sTbV9OlwRvGbDkO_JnEemoxim_1vilkWtAeNU32ur18ZcY3SrvXCr9fBfcNx5LGm6fKBxmFPk_Bmk4-1uoAbXZz0FP/s1600-h/IMG_0099.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400500835741587234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoDs-yHa-35kJ-PHYVqDgCYkckyPQ88LqD15DozrbLwR9cepIZ2sTbV9OlwRvGbDkO_JnEemoxim_1vilkWtAeNU32ur18ZcY3SrvXCr9fBfcNx5LGm6fKBxmFPk_Bmk4-1uoAbXZz0FP/s400/IMG_0099.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: x-small;">Terrific Trio of Terrifying Treats!</span><br />
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</div><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: georgia; font-size: small;">Halloween is one of my favorite holidays. I love the spooks, the sweets, and the season all together. This Halloween I made cupcakes for a friend. <span style="font-weight: bold;">The order:</span> 30 vanilla cupcake for a parents Halloween party. Kids like candy, kids like cupcakes so I put them together. I also got some great ideas from Martha Stewart's website to suite the parents as well.</span><span style="font-size: small;"><br />
</span><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: georgia; font-size: small;">I have to be honest, I tried the witch cupcakes. I cut the tops off sugar cones and dipped them in chocolate, made green buttercream frosting and with an assortment of candies for topping I made an assembly line for easy decorating. I actually spent a lot of time on this idea to find out that I made the wrong kind of frosting to hold that weight of decorations. The frosting was too smooth and light to hold up the candies. So if you are going to make witch cupcake next year I recommend using a very thick frosting that doesn't get soft. Be careful, your witch can closely resemble an owl which wouldn't be a bad idea for Thanksgiving.</span><span style="font-size: small;"><br />
<vanilla cupcakes="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=16fae6baefa0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default"><br />
<span style="font-family: georgia;">I went with the <span style="font-style: italic;">Ghooley Ghost, Fun Frankenstein</span> and <span style="font-style: italic;">Black Widows Web.</span> These were all really fun to make. I used a standard Vanilla Cupcake recipe with a buttercream frosting.<span style="font-weight: bold;"> A few tips: </span>I used electric green food coloring for the frosting so it didn't resemble a Christmas green. I recommend making some of the details with a fine piping bag and black frosting and to experiment with different candies. No matter what the recipe calls for, a little bit of black licorice goes a long way. <span style="font-weight: bold;">The critique</span>: The kids voted for the Fun Frankenstein and the candy cups probably because he had the most candy on top. As my favorite animated orange cat would say, "Candy, candy, candy candy!"</span></vanilla></span><vanilla cupcakes="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=16fae6baefa0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default"><span style="font-family: georgia; font-size: 130%;"><br />
</span></vanilla></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtAYbxpd5sVtLZXFV4kf8itFADW2WlTXdUs-bjl_g7Pyq573z37k3jpXP8xmDF8pShSpzw5HL1_Zb2kSmAvAukeeMtdmlyrUkeU2KImI9TBzLXmbDaRUvO79rDzruMuBE_-I_QrxZeACt/s1600-h/IMG_0092.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400496183345233634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtAYbxpd5sVtLZXFV4kf8itFADW2WlTXdUs-bjl_g7Pyq573z37k3jpXP8xmDF8pShSpzw5HL1_Zb2kSmAvAukeeMtdmlyrUkeU2KImI9TBzLXmbDaRUvO79rDzruMuBE_-I_QrxZeACt/s400/IMG_0092.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-size: x-small;">Fun Frankenstein:<br />
Electric Green buttercream frosting, sour straws for mouth, caramel candy corns<br />
as bolts, Halloween M&Ms for eyes and black licorice for stitches and nose.</span><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjBKf6qPMhfLhnE80vo5atD4pqADKMmFjcp3_WGe50pwZny1erruvpWAICOrHtW0uuuDiOBwssxfr-s9ROusDptZYP0LiXg2-RXWZP9stawK2q_h2CVYRChNLgq9H25e9Xl9RL0KVmvVs/s1600-h/IMG_0095.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400496567210010162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjBKf6qPMhfLhnE80vo5atD4pqADKMmFjcp3_WGe50pwZny1erruvpWAICOrHtW0uuuDiOBwssxfr-s9ROusDptZYP0LiXg2-RXWZP9stawK2q_h2CVYRChNLgq9H25e9Xl9RL0KVmvVs/s400/IMG_0095.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><span style="font-size: x-small;">Ghooley Ghost:<br />
Buttercream frosting piped on with an Ateco 809 for height,<br />
black Halloween M&Ms for eyes, black icing applied with small<br />
piping bag for mouth and black licorice for brow.</span><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4aFc8aKOHNtgJUNtPJsIve2wsAMKiX5v6qD7Q-9SCy0jeWnNRjDWrR8ku0JfKJwSdKkP8rUHFTngwdcI50fBROb04XUFVVCgCS05vi5uBtfjvptSBUzjlQAp3-GvGdStvn2oQ_BR5O0i/s1600-h/IMG_0093.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400499498248721650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4aFc8aKOHNtgJUNtPJsIve2wsAMKiX5v6qD7Q-9SCy0jeWnNRjDWrR8ku0JfKJwSdKkP8rUHFTngwdcI50fBROb04XUFVVCgCS05vi5uBtfjvptSBUzjlQAp3-GvGdStvn2oQ_BR5O0i/s400/IMG_0093.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-size: x-small;">Black Widows Web:<br />
Electric Green buttercream frosting with black frosting piped on and<br />
pulled with a toothpick and black licorice or red vines for spider legs.</span><br />
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<span style="font-family: georgia; font-size: 130%;"><span style="font-size: 100%;"><span style="font-size: small;">To package them I used black tissue paper and put the cupcakes in a standard cupcake holder. For a friend that's fine, normally I would use my Mixing Bowl stamp and boxes. As a special touch I placed cupcake liners of assorted Halloween candy in between the cupcakes to keep them from bumping into each other. An overall success.</span><br />
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</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUXcg-iVarz1AlLVz0ZjKpNiXOnEJzlVzPVTBVMC2_gexwTTkDPDBPCr7_BxmeUfnIj5dAV96ARGK9c3U_BOy6UcuABQUiNf0VWJmiLhD-MFR7ekg2olPpQxe253dBA8yvDVhxo257qRS/s1600-h/IMG_0107.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400508132169303298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUXcg-iVarz1AlLVz0ZjKpNiXOnEJzlVzPVTBVMC2_gexwTTkDPDBPCr7_BxmeUfnIj5dAV96ARGK9c3U_BOy6UcuABQUiNf0VWJmiLhD-MFR7ekg2olPpQxe253dBA8yvDVhxo257qRS/s400/IMG_0107.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: georgia; font-size: 130%;"><br />
</span></div>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0tag:blogger.com,1999:blog-4003488696479218120.post-9263365462217560912009-10-07T18:34:00.000-07:002010-11-13T18:07:02.386-08:00Very Merry Unbirthday to Me and You!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlEmWh04HEfLTVIdV-8lpfu09fGaNs3iyADJo-hj3-fByXIc9KtUwYLVRi50lPfZvl5oJDff7nsmU6w5UmnEPJpTSzQsSfkiOcJ7r7l0kbETD44qctSaLwnqG43zhHzFvpSywud5BFyCT/s1600-h/IMG_0191.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5390061402817222306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlEmWh04HEfLTVIdV-8lpfu09fGaNs3iyADJo-hj3-fByXIc9KtUwYLVRi50lPfZvl5oJDff7nsmU6w5UmnEPJpTSzQsSfkiOcJ7r7l0kbETD44qctSaLwnqG43zhHzFvpSywud5BFyCT/s400/IMG_0191.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><span style="font-size: 85%;">Yellow Cake with A Lot of Work Chocolate Frosting</span></div><span style="font-family: georgia; font-size: 100%;"><br />
For the past month or so I have been communicating back and forth with my Great Aunt Maureen, the one relative who, god bless her soul, has kept Grams' recipes and accompanied special stories all kept away in a safe place.</span><br />
<span style="font-family: georgia; font-size: 100%;"><br />
My Dad for years would talk about this yellow cake. This cake was for him <span style="font-style: italic;">major food nostalgia</span></span><span style="font-family: georgia; font-size: 100%;">- just how Grams' sugar cookies are to me. Yes, I said a standard yellow cake. This cake fed a many birthday tummy. </span><span style="font-family: georgia; font-size: 100%;"><br />
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<span style="font-family: georgia; font-size: 100%;">I emailed Maureen for the recipe so I could replicate the efforts and see just how whimsical this cake was. This is what she emailed back.</span><br />
<span style="font-family: georgia; font-size: 100%;"><br />
</span><span style="font-family: georgia; font-size: 100%;"> </span><span style="font-family: georgia; font-size: 100%; font-style: italic;">Cream: shortening/butter and sugar</span> <span style="font-family: georgia; font-size: 100%; font-style: italic;"><br />
Beat in: eggs </span> <span style="font-family: georgia; font-size: 100%; font-style: italic;"><br />
Sift together: sifted cake flour, baking powder and salt</span> <span style="font-family: georgia; font-size: 100%; font-style: italic;"><br />
Stir into creamed mixture alternately with: milk and vanilla</span><br />
<span style="font-family: georgia; font-size: 100%;"><br />
Pretty basic right? and you are probably asking what I did...how much, how long and how hot? She emailed me back saying pretty much that before World War II most bakers would fold the egg whites in last which made for a lighter, higher cake. The cook time varied. Most old recipe books didn't list the time or temperature, they new their oven intimately. Gotta love those little nuggets of timeless information!<br />
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<span style="font-family: georgia; font-size: 100%;">The cake was delicious! Light, fluffy and moist. Next time, with the additional information given I will use a 8x8 cake pan or use my mini cake pans to make a yellow layer cake with and bake it at 350 for 25-30 minutes.</span><br />
<span style="font-family: georgia; font-size: 100%;"><br />
To accompany this cake recipe was </span><span style="font-family: georgia; font-size: 100%; font-style: italic;">A Lot of Work Chocolate Frosting</span><span style="font-family: georgia; font-size: 100%;"> that is (suppose to be) just like chocolate fudge. Apparently I didn't work at it enough! I am very impatient when it comes to waiting to eat dessert and so are my friends. The chocolate needs to be made into a ganache and cooled so it's spreadable. I however, was fine with chocolate sauce and it seeped into the top layer of the cake and it was like chocolate heaven! Sorry the pic isn't that great. </span><br />
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<span style="font-family: georgia; font-size: 100%;">Thank you Maureen!</span>About The Mixing Bowlhttp://www.blogger.com/profile/13778787625513064380noreply@blogger.com0