tag:blogger.com,1999:blog-4594458075372242072024-03-06T00:37:51.282+10:00Let Them Eat CakeBriahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-459445807537224207.post-91230387788763019202009-09-15T21:19:00.005+10:002009-09-15T21:57:16.895+10:00Tuesdays With Dorie 51: Flaky Apple Turnovers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r-1ZnvMeMExS1clIylQiYhVKAPKsdkr4HpWJdvnYFmkhzXOh9IMXyvGJESle1bc4cVpZ3R-i9U-3ps4quzksFLxSIdR1v_Op6x7QG5oS-ciJf0yszDh3RNauATwUCMUksJW2YGnbfT4/s1600-h/Apple+Turnover++001.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r-1ZnvMeMExS1clIylQiYhVKAPKsdkr4HpWJdvnYFmkhzXOh9IMXyvGJESle1bc4cVpZ3R-i9U-3ps4quzksFLxSIdR1v_Op6x7QG5oS-ciJf0yszDh3RNauATwUCMUksJW2YGnbfT4/s320/Apple+Turnover++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381661701910024466" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Just reading that this week's recipe was going to be Flaky Apple Turnovers was enough to get me incredibly excited. Apple turnovers certainly aren't mainstream in Australia, but I just knew I would love them. To me they sounded like mini apple pies (and I </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">love</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"> me some apple pie). In fact, I could happily eat apple pie everyday for the rest of my life.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fIv9RkGyQs9A3SbJezpkfESh4eDJHzVNeM9GlSIAY83aRXfl-0DiUz5QUUDykNX8DEY-ohddqnNUy76DysGCtzX_H8KNm8daPoJ2DrR0NHpP0sDXjKMiWa8hpadfWJ9ectj_nw8lkrY/s1600-h/Apple+Turnover++002.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fIv9RkGyQs9A3SbJezpkfESh4eDJHzVNeM9GlSIAY83aRXfl-0DiUz5QUUDykNX8DEY-ohddqnNUy76DysGCtzX_H8KNm8daPoJ2DrR0NHpP0sDXjKMiWa8hpadfWJ9ectj_nw8lkrY/s320/Apple+Turnover++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381661709412412018" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">I actually hadn't noticed this recipe before, so thanks to Julie of <a href="http://someonekitchen.blogspot.com/">Someone's in the Kitchen</a> for picking it this week! Like I said before, I just knew I would love this recipe so I made the whole batch (usually I half it at least) as I was planning on freezing them for a quick treat. Well, boy did these live up to my expectations- they are </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">so</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"> flaky and </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">so</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"> delicious it isn't funny. Truly, it is no laughing matter! Bake these as soon as humanly possible. The only problem is that the rest of the dough is in my fridge right now, waiting to be rolled out. How I loath rolling out this particular dough! It's a nightmare and I am avoiding it at all costs. These little turnovers are too good though, so I will no doubt endure the stickiness of the dough and give my biceps the workout of their life for these little pieces of heaven.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkeNsaHc_gnoMciHS3VfExSkmx5c1sX39a7G5Jvv6denMFnJE_20LPURNhUrQ2i2aTGfDxwLd-PZMNQjU9N6_t-y51r3lF7TSklqveJjwF_YOYQ6QqU0cjy5iixJSw0EstNj3bw9GmXQ/s1600-h/Apple+Turnover++003.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkeNsaHc_gnoMciHS3VfExSkmx5c1sX39a7G5Jvv6denMFnJE_20LPURNhUrQ2i2aTGfDxwLd-PZMNQjU9N6_t-y51r3lF7TSklqveJjwF_YOYQ6QqU0cjy5iixJSw0EstNj3bw9GmXQ/s320/Apple+Turnover++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381661714349637234" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com10tag:blogger.com,1999:blog-459445807537224207.post-30668624161506751172009-09-15T21:09:00.003+10:002009-09-15T22:08:43.529+10:00Tuesdays With Dorie 50: Chocolate Souffle<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKAEIq5xTlckBpZYACYomA3MuE6krqV9o0Db6zuynrN_myUrk-sUA-KvZBAVcp6EFHrNEMRyTLcvHnsHj6bQWzzyfPAmU2JeY2OeVSC1U9r9KG6QaDnbg9v3_Wq0K43l-m7OxKjPSViM/s1600-h/Chocolate+Souffle++001.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKAEIq5xTlckBpZYACYomA3MuE6krqV9o0Db6zuynrN_myUrk-sUA-KvZBAVcp6EFHrNEMRyTLcvHnsHj6bQWzzyfPAmU2JeY2OeVSC1U9r9KG6QaDnbg9v3_Wq0K43l-m7OxKjPSViM/s320/Chocolate+Souffle++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381664607044131138" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, serif;">Although most people would agree that souffle is one of the hardest desserts to perfect, I honestly don't find them that daunting. Actually... if you look back at one of my first posts it would appear I am having a momentary mind lapse. Well I have come a long way since I first started my little blog and it is safe to say that I wouldn't burst into tears if I were faced with the challenge of whipping up a souffle on the spot. I personally am not a souffle girl- yes, I am fascinated by them, but I hardly ever order one in a restaurant (<i>S</i> on the other hand is obsessed with them).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpncWxRgYNfW8OIEPsGbVcEU5vwY2M1eviWZqk1DEQiqnRMC487ObHKfMIlqt7Tu7ML9WNZDtPEg-nPvsECp70DjI-XrQMd5NlEIuBqPJz3QFwiAPaTYW1MESUKqtaRW3B80zuHaVG8g/s1600-h/Chocolate+Souffle++002.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpncWxRgYNfW8OIEPsGbVcEU5vwY2M1eviWZqk1DEQiqnRMC487ObHKfMIlqt7Tu7ML9WNZDtPEg-nPvsECp70DjI-XrQMd5NlEIuBqPJz3QFwiAPaTYW1MESUKqtaRW3B80zuHaVG8g/s320/Chocolate+Souffle++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381664612936855522" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">This recipe was chosen by Susan of <a href="http://doughmesstic.blogspot.com/">She's Becoming DoughMessTic</a>, and I have to say that I was very disappointed in it. I knew from reading the recipe that it wouldn't suit my tastes, but I really prefer to stick to the exact recipe where possible for TwD. The souffle was much too airy and puffy for my liking. I know some people love how a souffle will just disappear when in the mouth but I much prefer something of more substance. My preference is a souffle made a creme patisserie base... yum!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomPPbCRlaACuOPvBnJgKGsZNmEwSRi9vnacoD57ZOuFidrx2bwkUlIcP42PXCW-cPmhVF9h9oy2yainnFos2KYB6VPCtrC_R_t9ZVCWdwpl12qBETiB4EtUZ4YLywVhmqESeC2JpSWZc/s1600-h/Chocolate+Souffle++003.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomPPbCRlaACuOPvBnJgKGsZNmEwSRi9vnacoD57ZOuFidrx2bwkUlIcP42PXCW-cPmhVF9h9oy2yainnFos2KYB6VPCtrC_R_t9ZVCWdwpl12qBETiB4EtUZ4YLywVhmqESeC2JpSWZc/s320/Chocolate+Souffle++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381664622852383602" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com5tag:blogger.com,1999:blog-459445807537224207.post-22578967547708018162009-08-27T08:00:00.000+10:002009-08-27T08:00:03.844+10:00Daring Bakers 9: Dobos Torta<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPstokJeZnehXyvpzmnjfqHaRPFOGLfcuOucqY1SjTOl9r3lezvnJ06L5a0WAyFthqiUOnftRhe1W15jAVeOm3AAKMZSYHhuHVzTJupBj7RIHG93VeTUKmPq5vcZ8vj9meGxXqS9UhEo/s1600-h/Chocolate+Layer+Cake++003.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPstokJeZnehXyvpzmnjfqHaRPFOGLfcuOucqY1SjTOl9r3lezvnJ06L5a0WAyFthqiUOnftRhe1W15jAVeOm3AAKMZSYHhuHVzTJupBj7RIHG93VeTUKmPq5vcZ8vj9meGxXqS9UhEo/s320/Chocolate+Layer+Cake++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374236918891325298" /></span></a></div><span class="Apple-style-span" style="font-size: small;"><br /></span><span class="Apple-style-span" style="font-family: Verdana, fantasy; color: rgb(50, 0, 0); "><span class="Apple-style-span" style="font-size: small;">Well I am sure a lot of you are asking the same thing I did when I saw this month's challenge, "what the heck is a Dobos Torta"? Whatever it was, I thought it sounded pretty exciting. Basically it consists of layers of sponge cake and chocolate buttercream, topped with thin wedges of caramel coated sponge cake.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; font: 13.0px Verdana; color: #320000; min-height: 16.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 13px/normal Verdana; color: rgb(50, 0, 0); min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzO1wyfrK3y0A-hdkMEGcYfeuO9q-xsM0ySMd9poAf0ImiehiHWiDq8wHfbPbmpNCpCBzQir-zcn7psvN-rew4vQ8DpFDUn27DuabDH6VNS85zWIpt05F9mRl5vi-osv-yAIdTKV9Rjg/s1600-h/Chocolate+Layer+Cake++002.jpg"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzO1wyfrK3y0A-hdkMEGcYfeuO9q-xsM0ySMd9poAf0ImiehiHWiDq8wHfbPbmpNCpCBzQir-zcn7psvN-rew4vQ8DpFDUn27DuabDH6VNS85zWIpt05F9mRl5vi-osv-yAIdTKV9Rjg/s320/Chocolate+Layer+Cake++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374236901921206642" style="cursor: pointer; width: 320px; height: 213px; " /></span></a></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; font: 13.0px Verdana; color: #320000; min-height: 16.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 14.0px; font: 13.0px Verdana; color: #320000"><span class="Apple-style-span" style="font-size: small;">The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 14.0px; font: 13.0px Verdana; color: #320000; min-height: 16.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 14px; font: normal normal normal 13px/normal Verdana; color: rgb(50, 0, 0); min-height: 16px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4USzXfba4GHWBct3JzuhltOVixjfiEKIN_nfXIpTkZmND5Dn0Qee9NicAbJDrun6ptZLAGF4BytZ6tQMlOZD538uxtViR68p9_-eCgFx8uxDEcDgvhEr2mkzwsh6TIyqCs0TN4hylvCI/s1600-h/Chocolate+Layer+Cake++001.jpg"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4USzXfba4GHWBct3JzuhltOVixjfiEKIN_nfXIpTkZmND5Dn0Qee9NicAbJDrun6ptZLAGF4BytZ6tQMlOZD538uxtViR68p9_-eCgFx8uxDEcDgvhEr2mkzwsh6TIyqCs0TN4hylvCI/s320/Chocolate+Layer+Cake++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374236894625263778" style="cursor: pointer; width: 213px; height: 320px; " /></span></a></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 14.0px; font: 13.0px Verdana; color: #320000; min-height: 16.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify; line-height: 14.0px; font: 13.0px Verdana; color: #320000"><span class="Apple-style-span" style="font-size: small;">The sponge and buttercream were pretty simple, but I had never made that style of chocolate buttercream before. To be honest, the thought of whole eggs kind of freaked me out, but it turned out to be delicious. I will definitely make it again. As for the sponge... well I just am not a big lover of sponge cake. I just feel like I'm missing out on something when I eat it! Mind you, I can't really comment on the overall taste of the cake because I never tried it. I did have a lot of trouble with the caramel wedges- I don't think I cooked the caramel long enough and it didn't set very well.</span></p></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"><b></b></span></span></span></span></div><blockquote><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Dobos Torta</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 14px; "><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Sponge cake layers</span></b></span></span></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">6 large eggs, separated, at room temperature</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 1/3 cups (162g) confectioner's (icing) sugar, divided</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon (5ml) vanilla extract</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">pinch of salt</span></span></span></li></ul><div><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Directions for the sponge layers:</span></b></span></span></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;"><span class="Apple-style-span" style="font-size: small;">1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).</span></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)</span></span></div></span><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Chocolate Buttercream</span></b></span></span></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">4 large eggs, at room temperature</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 cup (200g) caster (ultrafine or superfine white) sugar</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.</span></span></span></li></ul><div><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Directions for the chocolate buttercream:</span></b></span></span></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">NB. This can be prepared in advance and kept chilled until required.</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;"><span class="Apple-style-span" style="font-size: small;">1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.</span></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.</span></span></div><span class="Apple-style-span" style="color:#330000;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.</span></div></span></span><p></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><i><span class="Apple-style-span" style="font-size: small;">Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!</span></i></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Caramel topping</span></b></span></span></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 cup (200g) caster (superfine or ultrafine white) sugar</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">12 tablespoons (180 ml) water</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">8 teaspoons (40 ml) lemon juice</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)</span></span></span></li></ul><div><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Directions for the caramel topping:</span></b></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;"><span class="Apple-style-span" style="font-size: small;">1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.</span></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.</span></span></div></span><p></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><i><span class="Apple-style-span" style="font-size: small;">Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.</span></i></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Finishing touches</span></b></span></span></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">a 7” cardboard round</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">12 whole hazelnuts, peeled and toasted</span></span></span></li><li style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: small;">½ cup (50g) peeled and finely chopped hazelnuts</span></span></span></li></ul><div><p style="text-align: justify;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size: small;">Assembling the Dobos</span></b></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;"><span class="Apple-style-span" style="font-size: small;">1.Divide the buttercream into six equal parts.</span></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: small;">3.Optional: press the finely chopped hazelnuts onto the sides of the cake.</span></span></div><span class="Apple-style-span" style="color:#330000;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.</span></div></span></span></div></div></div></div></span></div></blockquote>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com8tag:blogger.com,1999:blog-459445807537224207.post-45324013026518283572009-08-25T18:42:00.004+10:002009-08-25T19:00:53.619+10:00Tuesdays With Dorie 49: Creamiest Lime Cream Meringue Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9glefqZin7n14xwr_PWerNki2glvv_QTQv-u7JRKHGCq0TPRZnhbBKpseHhjn_mqkP-06esZfarvwEUTYtO2VRV6xdzQPK57HSk2Vya5pX9ncnUXKt2Mejbjxngrp_eGp4zgTztRBgY/s1600-h/Lime+Meringue+Tart++001.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9glefqZin7n14xwr_PWerNki2glvv_QTQv-u7JRKHGCq0TPRZnhbBKpseHhjn_mqkP-06esZfarvwEUTYtO2VRV6xdzQPK57HSk2Vya5pX9ncnUXKt2Mejbjxngrp_eGp4zgTztRBgY/s320/Lime+Meringue+Tart++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5373823702045386066" /></a></div><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><div style="text-align: center;"><br /></div></span></span><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">As the name implies, this is one <i>creamy</i>, delicious pie. Now there is nothing I love more than creamy desserts, however this would also be a great dessert for those of you who find creamy desserts too rich, because it is ladened with lime and ginger. I can just imagine bringing out this beautiful pie at the end of a nice BBQ on a hot Summer day- how well the lime cream would hold up in the humid Australian weather I am not too sure.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VeWu_OneU59DJ0TWBfnLHLb5BtKDdeUmWNQyPWphiH8ZLGAjGwVYVFvknwYmxrU23Qbh5xGGma-LwzgE6nAuInlcxKSPU1Ara7Kq_SPJOs-3zB2XKGIy2YJfxlunP1tFrE_PA2nqkWQ/s1600-h/Lime+Meringue+Tart++002.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VeWu_OneU59DJ0TWBfnLHLb5BtKDdeUmWNQyPWphiH8ZLGAjGwVYVFvknwYmxrU23Qbh5xGGma-LwzgE6nAuInlcxKSPU1Ara7Kq_SPJOs-3zB2XKGIy2YJfxlunP1tFrE_PA2nqkWQ/s320/Lime+Meringue+Tart++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5373823436490082130" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">This pie is pretty much exactly the same as the Lemon Meringue Pie I have made a few times in the past (also from Dorie's book). Instead of either of the two pie crusts Dorie recommended, I went for the Sweet Tart Dough just because I love it so much. Honestly, call me boring, but I do prefer the lemon version. I did find the ginger a little confronting and I was glad that I held back from the recommended amount. Thanks to Linda of <a href="http://www.tendercrumb.blogspot.com/">Tender Crumb</a> for choosing this week's recipe- check out her blog for this delicious recipe!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1T4qlXjVJx636XmrQGKkrV48eUw9QrhVl2v2Blb23K4OnDsknH31t7NXh3vKHwNrpdDJDAW71A5cpawMoEfCW4HmXu1B6spH-55gihRArkeJj8eOKCLs7GkTPLveTNAm7GhZmHdSWM8/s1600-h/Lime+Meringue+Tart++003.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1T4qlXjVJx636XmrQGKkrV48eUw9QrhVl2v2Blb23K4OnDsknH31t7NXh3vKHwNrpdDJDAW71A5cpawMoEfCW4HmXu1B6spH-55gihRArkeJj8eOKCLs7GkTPLveTNAm7GhZmHdSWM8/s320/Lime+Meringue+Tart++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5373823444084768002" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com13tag:blogger.com,1999:blog-459445807537224207.post-1921615026843324442009-08-18T20:56:00.005+10:002009-08-18T21:20:01.403+10:00Tuesdays With Dorie 48: Applesauce Spice Bars<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnSU5IdGKfpAYIohsQBC-xIie8WNMKMmyV1dgfKtH0zCzseQCfL0Lo2DphHbrv9mlL5UoHresI62jVxe4xMn7IoWW7ck0yQq5UkRd68ynJLrEBebByRZqCW_fNQOwnej-yTKhnxc2fZg/s1600-h/Apple+Spice+Cake++002.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnSU5IdGKfpAYIohsQBC-xIie8WNMKMmyV1dgfKtH0zCzseQCfL0Lo2DphHbrv9mlL5UoHresI62jVxe4xMn7IoWW7ck0yQq5UkRd68ynJLrEBebByRZqCW_fNQOwnej-yTKhnxc2fZg/s320/Apple+Spice+Cake++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5371261706274362738" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">This week's recipe was chosen by Karen of <a href="http://somethingsweetbykaren.wordpress.com/">Something Sweet by Karen</a>. I decided to make mine into little cakes instead of bars because I was really excited to try out my new mini springform tins. In hindsight, I think these would have photographed much better as bars.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YAwHD4QfkME_CTfOTvb58GdFHmyjW3s77y-67z134oNI6La2Xy8iVw6ZOJJM1Gx2UeUluIWfnW7Pma5GYyCgJ5oKr6IESacje8J_dNW8V9_n3j0-CU3cEm3t4H3qYH3o736eqtWmpFk/s1600-h/Apple+Spice+Cake++001.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YAwHD4QfkME_CTfOTvb58GdFHmyjW3s77y-67z134oNI6La2Xy8iVw6ZOJJM1Gx2UeUluIWfnW7Pma5GYyCgJ5oKr6IESacje8J_dNW8V9_n3j0-CU3cEm3t4H3qYH3o736eqtWmpFk/s320/Apple+Spice+Cake++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5371261696996836146" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Putting looks beside, these cakes were really delicious. They were very moist and were the perfect sweetness. Apple and cinnamon are always a winning combination for me which is why I loved the cake sans glaze. The glaze is really yummy but there is something about an unadorned moist, spicy cake that I find irresistible. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hU41GJG5nT162Y2AWSQFpV4rYiRP3v8mSWw68JT0x2r4KEAslssQDRklN_GUS2rbtc-OAStr6M12KmvFp8X11SxmM58m43e_t9yc38QYI9X5L18XSOEs3BE7iySQUz213SfYK1cE6tM/s1600-h/Apple+Spice+Cake++003.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hU41GJG5nT162Y2AWSQFpV4rYiRP3v8mSWw68JT0x2r4KEAslssQDRklN_GUS2rbtc-OAStr6M12KmvFp8X11SxmM58m43e_t9yc38QYI9X5L18XSOEs3BE7iySQUz213SfYK1cE6tM/s320/Apple+Spice+Cake++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5371261713312080930" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com7tag:blogger.com,1999:blog-459445807537224207.post-78354950269206746272009-08-11T17:56:00.005+10:002009-08-11T19:45:51.839+10:00Tuesdays With Dorie 47: Brownie Buttons<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, -webkit-fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmd1VHAgTKP6qctIhMfpHVbbKZnnrOs8mpAcF9oy_-rUji-1W4HCeK4jV4KH6U7vT_OVFis41gCI0dLH-pCN3SXl0e6njT1frwf9fuC1yC2MgGErGSAqmwJXFgGFLITfQ_u3VV8AmnzU/s1600-h/Brownie+Cake++001.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmd1VHAgTKP6qctIhMfpHVbbKZnnrOs8mpAcF9oy_-rUji-1W4HCeK4jV4KH6U7vT_OVFis41gCI0dLH-pCN3SXl0e6njT1frwf9fuC1yC2MgGErGSAqmwJXFgGFLITfQ_u3VV8AmnzU/s320/Brownie+Cake++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5368639459006238002" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></div><br /><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: verdana, -webkit-fantasy; color: rgb(51, 0, 0); ">I loved this week's recipe which was chosen by Jayma of <a href="http://jaysfavoritefoods.wordpress.com/">Two Scientists Experimenting in the Kitchen</a>. These little brownies really were as <i>cute as a button</i>! They were perfect little two bite morsels- a well portioned treat for those watching their waistlines.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, -webkit-fantasy;"><span class="Apple-style-span" style="font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5dUbuPPs_7TPWN-GA-IEjFXtzwS4YvDqz2XOO3IJZzCMRgKDVmpha79DyD90ZM-sLOZozxtnWWSJLes-OD8DjN3vzlfovvbw1xeZdtZHklB1EgD06cA7VI42Xnz_qZ5sPByxDCUFjJE/s1600-h/Brownie+Cake++002.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5dUbuPPs_7TPWN-GA-IEjFXtzwS4YvDqz2XOO3IJZzCMRgKDVmpha79DyD90ZM-sLOZozxtnWWSJLes-OD8DjN3vzlfovvbw1xeZdtZHklB1EgD06cA7VI42Xnz_qZ5sPByxDCUFjJE/s320/Brownie+Cake++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5368639462231193106" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">The addition of the orange zest was just delicious. Usually I really dislike white chocolate, but I was pleasantly surprised by <a href="http://www.greenandblacks.com/">Green and Blacks</a> white chocolate with Madagascan vanilla. I do think that the addition of vanilla really does the white chocolate justice. Having said that, I still can't see myself sitting down to munch on a block of white chocolate. I really cannot wait to make these again for a picnic or BBQ, they are just so adorable and really could be decorated to suit any occasion.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm6F5HZVy6-pJzzYihqbrMo-45OzvI2yPcAddJerwpX5tsFu22NA3FC3xEr29df3wZhgwK1upMfkOJsIX1AK2q-zWtzBjey8nsBgdCTstiELMiJy7eQtCJR77bn6EEHV3LT8HxcxFrXU/s1600-h/Brownie+Cake++003.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm6F5HZVy6-pJzzYihqbrMo-45OzvI2yPcAddJerwpX5tsFu22NA3FC3xEr29df3wZhgwK1upMfkOJsIX1AK2q-zWtzBjey8nsBgdCTstiELMiJy7eQtCJR77bn6EEHV3LT8HxcxFrXU/s320/Brownie+Cake++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5368639467271380002" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com11tag:blogger.com,1999:blog-459445807537224207.post-23349567100838207362009-08-04T16:59:00.004+10:002009-08-04T17:13:53.830+10:00Tuesdays With Dorie 46: Classic Banana Bundt Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdIgL6WRQ0ZosjrnbWXk24t_R4uwgv6_U3y9ZfEGYUwtRd80GxgQ7C27-yKc3m_4vba3ZqYqlTKsxXR_juyhgsEIYHTPcVaiAo5c3h4dvFBJ9cMiUwvPaGTr1-AtcJc7n-pQ9pAJ-cTs/s1600-h/Banana+Bundt++001.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdIgL6WRQ0ZosjrnbWXk24t_R4uwgv6_U3y9ZfEGYUwtRd80GxgQ7C27-yKc3m_4vba3ZqYqlTKsxXR_juyhgsEIYHTPcVaiAo5c3h4dvFBJ9cMiUwvPaGTr1-AtcJc7n-pQ9pAJ-cTs/s320/Banana+Bundt++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5366002613526851618" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">When I first joined <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>, I noticed there was a whole section dedicated to bundt cakes. So not long after that, I went out and purchased my first bundt cake tin, and it has been sitting in my cupboard ever since! Naturally, I was quite excited when I saw that <i>Mary</i> of <a href="http://foodlibrarian.blogspot.com/">The Food Librarian</a> had chosen a bundt cake this week. Now I realise that there isn't really a difference between a normal cake and a bundt cake, but something about that hole in the middle makes it look oh so spectacular!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild7fwTtUM1EG7tGfqGiUbfplCHW06raauIs97n5mHO-w8zPPPIw11CrE7wNhcmF0sDrgnVBKEeElA7LvD_cjuyNnofeBqBFQqPPD7uXzrhspDP2E8qXzE7Zb12VURRVMFwwpFIZYEVFk/s1600-h/Banana+Bundt++009.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild7fwTtUM1EG7tGfqGiUbfplCHW06raauIs97n5mHO-w8zPPPIw11CrE7wNhcmF0sDrgnVBKEeElA7LvD_cjuyNnofeBqBFQqPPD7uXzrhspDP2E8qXzE7Zb12VURRVMFwwpFIZYEVFk/s320/Banana+Bundt++009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5366002614998967554" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">I was also really glad that it was a banana bundt cake too. For me, banana cake is something I really love, but never make. I'm hoping I don't make this too often from now on either because it has so much butter and sugar, and I didn't even bother to use low fat sour cream! The recipe did produce the most luscious banana cake though- soft, moist and extremely flavoursome. I highly recommend you check out the recipe on Mary's <a href="http://foodlibrarian.blogspot.com/">blog</a>.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjUHQ5F2fb1pBQztjUgXlLqn-j_xNKw86tP0QOPwi6PSiSdPIqKpIAUMhR0CVAZShkKbH7STIVFKdle32lRzCbYmGyka24zFLXle-XeVfBG6zQVAJB1iTrzfZlbZQ6S5wG0GJqHP_0JY/s1600-h/Banana+Bundt++010.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjUHQ5F2fb1pBQztjUgXlLqn-j_xNKw86tP0QOPwi6PSiSdPIqKpIAUMhR0CVAZShkKbH7STIVFKdle32lRzCbYmGyka24zFLXle-XeVfBG6zQVAJB1iTrzfZlbZQ6S5wG0GJqHP_0JY/s320/Banana+Bundt++010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5366002621839625346" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com8tag:blogger.com,1999:blog-459445807537224207.post-37358381718648008002009-07-28T18:45:00.003+10:002009-07-29T16:00:56.807+10:00Tuesdays With Dorie 45: Cinnamon Ice Cream<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMRBUWUFtcxC70R-Kch8rz8Va79jIIc2mF4SK6hpEbC_6oDRlKQkwKi1mStQHFDrEgNwwcinKY5A4XzF7RdpdU0oxsJS3OhsMCJvf137NT3ZoRYJfYAsPe-uD9_qXikxSP9HXx_SGtAc/s1600-h/Cinnamon+Icecream++006.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMRBUWUFtcxC70R-Kch8rz8Va79jIIc2mF4SK6hpEbC_6oDRlKQkwKi1mStQHFDrEgNwwcinKY5A4XzF7RdpdU0oxsJS3OhsMCJvf137NT3ZoRYJfYAsPe-uD9_qXikxSP9HXx_SGtAc/s320/Cinnamon+Icecream++006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363757890599784290" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">If there is one thing our house is never out of, it's ice cream! Since there was always a strict 'no dessert' policy when I was growing up, I found it really strange to <i>always</i> have dessert when I moved in with <i>S</i>. Now, I can't imagine my life without it (yes it, not him!). In fact, I tend to get really cranky if I don't have my daily dose of sugar.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_T6T8YJlaVTvxA4o-3BONpCZJpFxuag45o_KmsZc5R1dbXJeNAZmqGpByCU-EcuPHXnXCrZmCN8x-ooVLBoY_gspGThsg9gJnhmcBGLQkkPdodj9D8G27r9Z0Ay0t-PPL23lmNdc68s/s1600-h/Cinnamon+Icecream++007.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_T6T8YJlaVTvxA4o-3BONpCZJpFxuag45o_KmsZc5R1dbXJeNAZmqGpByCU-EcuPHXnXCrZmCN8x-ooVLBoY_gspGThsg9gJnhmcBGLQkkPdodj9D8G27r9Z0Ay0t-PPL23lmNdc68s/s320/Cinnamon+Icecream++007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363757894876229298" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">I suppose <i>S</i>'s love of ice cream came from when he worked at an ice cream shop during high school. Somehow he managed to put on about 10kg while he worked there (a one for me, one for you mentality I'm sure). Lynne of </span></span><a href="http://www.cafelynnylu.blogspot.com/"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Cafe Lynnylu</span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"> chose vanilla ice cream this week, but I decided to 'play around' and try my hand at <b>cinnamon</b>. We have a constant supply of vanilla ice cream in our house which really doesn't need adding to. Well, the cinnamon is just delicious! It certainly packs a punch, so I would recommend reducing the amount of cinnamon if you would prefer it to be more subtle. The one mistake I made was not heating the custard to a high enough temperature. Usually I just eyeball it, but I recently got a laser thermometer and am quite addicted to taking everything and any thing's temperature. At a guess, my custard usually reaches about 82 degrees celsius- <i>Dorie</i> recommends at least 76, but not more than 82. I should have gone with my gut instinct because my ice cream turned out extremely icy. At least the flavour is delicious though and I can't wait to remake it properly.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VFHmqY_ovrWVyVnsb7EUA1mSObLfrs4zxIfCAauuwQbKdAUiSYjnSGOHzEuIZ_xqSL3V1gA728rU6okOfIYKNhVK_aZRIcUin7VLtDNFMapA8DdQxBj-tQ0zOmpCNStDniuD_jybohM/s1600-h/Cinnamon+Icecream++008.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VFHmqY_ovrWVyVnsb7EUA1mSObLfrs4zxIfCAauuwQbKdAUiSYjnSGOHzEuIZ_xqSL3V1gA728rU6okOfIYKNhVK_aZRIcUin7VLtDNFMapA8DdQxBj-tQ0zOmpCNStDniuD_jybohM/s320/Cinnamon+Icecream++008.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363757905929827330" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com4tag:blogger.com,1999:blog-459445807537224207.post-7709498195797182882009-07-27T08:00:00.003+10:002009-07-27T14:21:35.702+10:00Daring Bakers 8: Chocolate Covered Marshmallow Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwDepk2C1Q55nxQbKrQPfnSEOj0aQlWQ7qvkguLuWzyVPXOS74Z9Py6KHc5586ReM2L9NTZE9eQUkQtC3LCudNCmpyKsbo2BJREAT-js2olQTBBz9VNKdamiDoFj7hRFJHn9_jo60qHQ/s1600-h/Wagon+Wheel++005.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwDepk2C1Q55nxQbKrQPfnSEOj0aQlWQ7qvkguLuWzyVPXOS74Z9Py6KHc5586ReM2L9NTZE9eQUkQtC3LCudNCmpyKsbo2BJREAT-js2olQTBBz9VNKdamiDoFj7hRFJHn9_jo60qHQ/s320/Wagon+Wheel++005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362377525519818674" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Well it feels like forever since I completed a Daring Bakers challenge! Participating this month though just reminded me how much I love being a part of the group- always different and fun.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">The July Daring Bakers' challenge was hosted by Nicole at </span></span></span><a href="http://sweetendingz.blogspot.com/" style="text-decoration: none; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Sweet Tooth</span></span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">. She chose </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Chocolate Covered Marshmallow Cookies</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"> and Milan </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Cookies </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">from pastry chef Gale Gand of the </span></span></span><a href="http://www.foodnetwork.com/" title="The Food Network" style="text-decoration: none; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Food Network</span></span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; font-family:Georgia, fantasy;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4ug3l4uO0o9UMREE_9YpwVAUBsqzOG1glONZYGQdA_r_HfTKgvx1M2ohkb2yDc28ZOFGaDBk_OcQD6yQ02Gh8lva1GJDZ4txfWgrvxLQ9a8zgBzYtcJ2ZUmB4FNhx_tFZ-4S_TZVMfs/s1600-h/Wagon+Wheel++006.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4ug3l4uO0o9UMREE_9YpwVAUBsqzOG1glONZYGQdA_r_HfTKgvx1M2ohkb2yDc28ZOFGaDBk_OcQD6yQ02Gh8lva1GJDZ4txfWgrvxLQ9a8zgBzYtcJ2ZUmB4FNhx_tFZ-4S_TZVMfs/s320/Wagon+Wheel++006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362377529339083186" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">This challenge brings back a lot of childhood memories. I was never allowed junk food and I would salavate over all the delicious treats my friends would bring to school. If there was just one thing I used to wish I could eat, it was cookies! I loved iced-vovos, monte carlos, tim tams and especially tic-tocs! On my mum's days off from work, I'd beg her to have some freshly baked cookies for me when I got home. I had so much fun making these chocolate covered marshmallow cookies and they really did taste better than anything you can buy. I made mini cookies with plain marshmallow and I flavoured the others with raspberry coulis (which was really delicious). My only complaint is that the cookie itself wasn't sweet enough... next time I'd add just a touch more sugar.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, -webkit-fantasy;"><span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2ipqE69hNJhVIvsQgpTJPfsdVU4Y3BNEMB_gqeRi58t_UvU3lpUCIaAC8OpIRbL-i2qFpq2s1cTTOH3YzAF1aUGRptstE85q1zLIAkIqvH2wgRqFa15jPWv1o1IOlx8OJTTazNcujo0/s1600-h/Wagon+Wheel++006+(1).jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2ipqE69hNJhVIvsQgpTJPfsdVU4Y3BNEMB_gqeRi58t_UvU3lpUCIaAC8OpIRbL-i2qFpq2s1cTTOH3YzAF1aUGRptstE85q1zLIAkIqvH2wgRqFa15jPWv1o1IOlx8OJTTazNcujo0/s320/Wagon+Wheel++006+(1).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362378693954325138" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"></span></span></span></strong></p><blockquote><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-weight: bold; font-family:verdana, fantasy;">Mallows (Chocolate Covered Marshmallow Cookies)</span></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Recipe courtesy Gale Gand, from Food Network website<br /></span></span></span><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"><br />Prep Time: 10 min<br />Inactive Prep Time: 5 min<br />Cook Time: 10 min<br />Serves: about 2 dozen cookies</span></span></span><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">• 3 cups (375grams/13.23oz) all purpose flour<br />• 1/2 cup (112.5grams/3.97oz) white sugar<br />• 1/2 teaspoon salt<br />• 3/4 teaspoon baking powder<br />• 3/8 teaspoon baking soda<br />• 1/2 teaspoon ground cinnamon<br />• 12 tablespoons (170grams/ 6 oz) unsalted butter<br />• 3 eggs, whisked together<br />• Homemade marshmallows, recipe follows<br />• Chocolate glaze, recipe follows</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">1. In a mixer with the paddle attachment, blend the dry ingredients.<br />2. On low speed, add the butter and mix until sandy.<br />3. Add the eggs and mix until combine.<br />4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.<br />5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.<br />6. Preheat the oven to 375 degrees F.<br />7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.<br />8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.<br />9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.<br />10. Line a cookie sheet with parchment or silicon mat.<br />11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.<br />12. Lift out with a fork and let excess chocolate drip back into the bowl.<br />13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.</span></span></span></p><div><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size:small;">Homemade marshmallows:</span></b><span class="Apple-style-span" style="font-size:small;"><br />• 1/4 cup water<br />• 1/4 cup light corn syrup<br />• 3/4 cup (168.76 grams/5.95oz) sugar<br />• 1 tablespoon powdered gelatin<br />• 2 tablespoons cold water<br />• 2 egg whites , room temperature<br />• 1/4 teaspoon pure vanilla extract</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.<br />2. Sprinkle the gelatin over the cold water and let dissolve.<br />3. Remove the syrup from the heat, add the gelatin, and mix.<br />4. Whip the whites until soft peaks form and pour the syrup into the whites.<br />5. Add the vanilla and continue whipping until stiff.<br />6. Transfer to a pastry bag.</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><b><span class="Apple-style-span" style="font-size:small;">Chocolate glaze:</span></b><span class="Apple-style-span" style="font-size:small;"><br />• 12 ounces semisweet chocolate<br />• 2 ounces cocoa butter or vegetable oil</span></span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;">1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.</span></span></span></p></div></blockquote><div><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#330000;"></span></span></span></p><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div></div></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:100%;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:11px;"><b><i><br /></i></b></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com7tag:blogger.com,1999:blog-459445807537224207.post-43053392865515012342009-07-21T16:59:00.005+10:002009-07-21T17:31:58.437+10:00Tuesdays With Dorie 44: Raspberry Blanc-Manger<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoZx7SwPiwaOCzK-xQyRJrLwBUr5kVLUCXcxoLtyTA7xHDzGoSRYL2jZk-BVdFHeGbmDwqxyVK3rVWlXvARTzEl8AeZ_FIWEWG0x8edRzb9ATFTGhfXg1xAd22QG6PB8SqyyHWNzpP_g/s1600-h/Blanc-Manger++003.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoZx7SwPiwaOCzK-xQyRJrLwBUr5kVLUCXcxoLtyTA7xHDzGoSRYL2jZk-BVdFHeGbmDwqxyVK3rVWlXvARTzEl8AeZ_FIWEWG0x8edRzb9ATFTGhfXg1xAd22QG6PB8SqyyHWNzpP_g/s320/Blanc-Manger++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360812660776540226" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">This week's recipe was chosen by Susan of <a href="http://stickygooeycreamychewy.com/">Sticky, Gooey, Creamy, Chewy </a>(got to love that blog name). I know I have been falling behind with blogging lately but I really am trying to get back into the swing of things. This Raspberry Blanc-Manger is the perfect dessert for those who are time poor (like me). It is literally a matter of minutes before you are putting this in the fridge. It can even be made the day before, so all you have to do is literally un-mould it and serve it with a little raspberry coulis.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI7DQ0NINCTgcYVKBFF6somDwrC8nSSRZ6rQ0zukXREaeklQ0pdM0MW8JNc_KDZ_vaQO_Qbi-PSnrJXsXTkPDM3-x2kBcJY051c34pstOiiuAYkpypeIDFahjJJn0KQQp3-s7PchxFBE/s1600-h/Blanc-Manger++004.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI7DQ0NINCTgcYVKBFF6somDwrC8nSSRZ6rQ0zukXREaeklQ0pdM0MW8JNc_KDZ_vaQO_Qbi-PSnrJXsXTkPDM3-x2kBcJY051c34pstOiiuAYkpypeIDFahjJJn0KQQp3-s7PchxFBE/s320/Blanc-Manger++004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360812664491727538" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">I decided to halve the recipe and make little individual blanc-mangers which were really cute. The hardest part of making this dessert was definitely un-moulding it! I would really recommend a silicone mould, especially if you decide to make mini ones. I ended up having to blast my metal muffin tray with my blow torch to ease them out. I didn't have time to buy fresh raspberries unfortunately which is why my berries bled a little throughout the blanc-manger. I found the addition of ground almonds a little strange in terms of texture- maybe mine weren't fine enough?</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmxfnh4ENY5kjtV2LK4eUdsMHI6gpEbkbGvgjj0h2qrJiBE_6onAq-PgeCd4XOPRUGbFHhP2J3ybY_3_plapVn6C_RJ98j3cg33AuVfOyhGcwLvk0Ogg6LFnzs2K1Y1l0o-jA1FgZzPQ/s1600-h/Blanc-Manger++005.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmxfnh4ENY5kjtV2LK4eUdsMHI6gpEbkbGvgjj0h2qrJiBE_6onAq-PgeCd4XOPRUGbFHhP2J3ybY_3_plapVn6C_RJ98j3cg33AuVfOyhGcwLvk0Ogg6LFnzs2K1Y1l0o-jA1FgZzPQ/s320/Blanc-Manger++005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360812668935168754" style="cursor: pointer; width: 320px; height: 213px; " /></a></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com8tag:blogger.com,1999:blog-459445807537224207.post-71601942488959862552009-07-07T08:00:00.000+10:002009-07-07T08:00:18.215+10:00Tuesdays With Dorie 43: Tribute To Katherine Hepburn Brownies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEhCfzuzQefRlCa2rZTIZSN6TGsCUuH8v7OuLNkTK3TCT_wkkTmRkmEBhpwAZbIfhxmABoaJOAQSBeoJU-kSe3BJ7OHNyP2pQcrKYorRs2tyAA39k5ksitsVA_p2h5VqwkF5LHmWPwrI/s1600-h/Brownie++003.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEhCfzuzQefRlCa2rZTIZSN6TGsCUuH8v7OuLNkTK3TCT_wkkTmRkmEBhpwAZbIfhxmABoaJOAQSBeoJU-kSe3BJ7OHNyP2pQcrKYorRs2tyAA39k5ksitsVA_p2h5VqwkF5LHmWPwrI/s320/Brownie++003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355293563171638482" /></a></div><br /><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">This week's recipe was chosen by Lisa of S</span></span><a href="http://www.survivingoz.com/"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">urviving Oz</span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">. I am on the hunt for the perfect brownie recipe, so I was pretty happy they were chosen. I've now made three different brownie recipes from </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Baking: From my home to yours</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">, and these are probably my favourite so far. </span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIHQgnQ4ln18WqE6Uf5_Q3PIldy49SfRZckrnN06Zfn_yUjE6Ir9RG2XjHfI1YT_uX9axm69w54c-7yjbnkvnDb95cimerN2qMzwR9hsBKQ98S5zZCGlNBCHPdQV1qSQ93OZbt-KVcm0/s1600-h/Brownie++002.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIHQgnQ4ln18WqE6Uf5_Q3PIldy49SfRZckrnN06Zfn_yUjE6Ir9RG2XjHfI1YT_uX9axm69w54c-7yjbnkvnDb95cimerN2qMzwR9hsBKQ98S5zZCGlNBCHPdQV1qSQ93OZbt-KVcm0/s320/Brownie++002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355293559489599218" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Most brownies I have made in the past are quite cake like and fudgy, however these were dense, chewy and fudgy- perfect! I usually don't like nuts or fruit in my brownies, but I opted to include pecans which turned out to be a wise decision. Next time I am actually thinking of adding candied pecans.</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREP7OFNEvtAn9RhBU2143D0g29gIwF_wVNIjKlHQmoxh1u4tVxIA-NfhTuX-FMLJg99RjdSB9k0jJriiDseA8oPdYsPFVvEuvmzp62n5OjgzmNiu4O9rs75iBfyAchic5ISlSHbzwCoA/s1600-h/Brownie++001.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREP7OFNEvtAn9RhBU2143D0g29gIwF_wVNIjKlHQmoxh1u4tVxIA-NfhTuX-FMLJg99RjdSB9k0jJriiDseA8oPdYsPFVvEuvmzp62n5OjgzmNiu4O9rs75iBfyAchic5ISlSHbzwCoA/s320/Brownie++001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5355293552006067650" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">So far these are my favourite brownie recipe, closely followed by Dorie's French Chocolate Brownies. I wasn't a huge fan of her Classic Brownies. I'm sure you will see many more brownie recipes here in the future though as I am always on the search for perfection. Next up my sleeve to try are mascarpone chocolate brownies I think!</span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com11tag:blogger.com,1999:blog-459445807537224207.post-8437361486974646542009-06-24T20:57:00.001+10:002009-06-24T21:10:57.793+10:00Tuesdays With Dorie 42: Coconut-Roasted Pineapple Dacquoise<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXOTuJ-_HTQyON6YAzK7ho3Pv2WiXwnM4g4vUYUrnSAbS6t6jodlie-N3ATeZpg6X2U42kuDqjJ67ls-ULuYOylAFCWuI_Fbb_ljlHwSlCDuYd06N7oiBkE8MkTCOY8RB9Qi-dwvA52I/s1600-h/pineapple.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXOTuJ-_HTQyON6YAzK7ho3Pv2WiXwnM4g4vUYUrnSAbS6t6jodlie-N3ATeZpg6X2U42kuDqjJ67ls-ULuYOylAFCWuI_Fbb_ljlHwSlCDuYd06N7oiBkE8MkTCOY8RB9Qi-dwvA52I/s320/pineapple.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350849951767938434" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">Ok, so I am a little late this week... No excuse really, other than just life getting in the way! This week's recipe was chosen by Andrea of <a href="http://andreainthekitchen.wordpress.com/">Andrea In The Kitchen</a>. To be honest, I really dislike coconut, white chocolate and pineapple! So when I saw this recipe was chosen, I wasn't really thrilled at all. BUT, <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> is all about trying out new things (and many I thought I wouldn't like, I loved), so I really didn't want to miss this week. Unfortunately, I didn't end up loving this at all, but like I said before, it's because I don't like the core ingredients! I know my mum would have loved it though.</span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com2tag:blogger.com,1999:blog-459445807537224207.post-52445722005867924692009-06-16T21:06:00.005+10:002009-06-16T22:19:10.255+10:00Tuesdays With Dorie Rewind- French Chocolate Brownies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pEOabfnpaUVi9M3Way4s_p_kPEYkY0n1FRoliflLrS9Wc4G6synBJB2307ZYenrxvJNGfORjUMML8TAr79mnsQ-y8COB65yybRPLLg6TWXkDOTZCtTq6WWJqr9eDBXJelclXAx44pJY/s1600-h/brownie.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pEOabfnpaUVi9M3Way4s_p_kPEYkY0n1FRoliflLrS9Wc4G6synBJB2307ZYenrxvJNGfORjUMML8TAr79mnsQ-y8COB65yybRPLLg6TWXkDOTZCtTq6WWJqr9eDBXJelclXAx44pJY/s320/brownie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5347898704455839298" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: verdana, -webkit-fantasy; color: rgb(51, 0, 0); ">This week I am sitting out <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> due to seasonality. The majority of the group are from the Northern Hemisphere, meaning that our seasons are completely opposite! This week's recipe was chosen by Tommi of <a href="http://browninterior.blogspot.com/">Brown Interior</a>, which was Honey-Peach Ice Cream. I would have loved to make this recipe too, just because I love making ice cream (and I have an enormous amount of egg yolks in my fridge right now). I know I could have made the ice cream with tinned peaches, or chosen another fruit, but I decided to make a recipe from before my time with the group.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">I have been on the hunt for a good brownie recipe for a while. I also love my brownies dense and chocolatey- no nuts or fruit for me thanks. These brownies turned out really delicious (obviously I omitted the sultanas) and I am sure I'll be baking these a lot in future. I have tried Dorie's Classic Brownie recipe before, but I prefer this one.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWGdC-USvuw4MOv_THjTVDv8QIRPEb2T4WjBs9givFSsgzXi1S4rW5KFm182WvuIHW9OFr222zxFSPHesfz2vK6Up8vCmPFCVoZA_InrW0P5bNby6rqLiFk1ojH1oDtYnj23c-a_uhJ0/s1600-h/brownie2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWGdC-USvuw4MOv_THjTVDv8QIRPEb2T4WjBs9givFSsgzXi1S4rW5KFm182WvuIHW9OFr222zxFSPHesfz2vK6Up8vCmPFCVoZA_InrW0P5bNby6rqLiFk1ojH1oDtYnj23c-a_uhJ0/s320/brownie2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5347898710396594194" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com2tag:blogger.com,1999:blog-459445807537224207.post-28803595891902488982009-06-09T22:25:00.004+10:002009-06-09T23:00:00.203+10:00Tuesdays With Dorie 40: Parisian Apple Tartlet<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt_TVsKOXtMNYGM1P9lVWUEER_0apBJmryGi3oY_ngtARD1l3OZOhXzOpY6_dtGAXNT2-XBkuYuq1ZK5v_B0XwE0D5lUl7qqSjFr3rRpIX8_B7HfZzGKcBOWU3P6greTd3z9IMl9uwsU/s1600-h/parisianappletarte.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt_TVsKOXtMNYGM1P9lVWUEER_0apBJmryGi3oY_ngtARD1l3OZOhXzOpY6_dtGAXNT2-XBkuYuq1ZK5v_B0XwE0D5lUl7qqSjFr3rRpIX8_B7HfZzGKcBOWU3P6greTd3z9IMl9uwsU/s320/parisianappletarte.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345311597351747538" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 0, 0); font-family:verdana, fantasy;">Yes... I am returning with my head hanging in shame. I've been extremely neglectful of my poor little blog! I know it's a cliche, but life has just been really full on lately. I did actually get to make the Cinnamon Squares last week, but had no time to take photos. I quite enjoyed them, but next time I would leave out the coffee. My granules (yes, I probably should have used powder) didn't dissolve properly which wasn't that pleasant! Even though the past few weeks have been really busy, it's actually only going to get worse for me in the next few as I enter exam block. I will really try to keep up blogging though, especially since I missed Daring Bakers last month.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSyst_94AGD2JiHmEQ61E46hE6IRjS1OLd45qW9DKjs6JjDufs3nmQGBK55Z05QEHZhA_EGKrlpuFA71h5bRajlSYV46NJpG8Ga4tttzpOgkVoMEN4fJPKUFertP2vtkUlY55uE3vFD0/s1600-h/parisianappletarte2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSyst_94AGD2JiHmEQ61E46hE6IRjS1OLd45qW9DKjs6JjDufs3nmQGBK55Z05QEHZhA_EGKrlpuFA71h5bRajlSYV46NJpG8Ga4tttzpOgkVoMEN4fJPKUFertP2vtkUlY55uE3vFD0/s320/parisianappletarte2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345311602196561106" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">This week's recipe was chosen by Jessica of <a href="http://mybakingheart.wordpress.com/">My Baking Heart</a>, and was perfect for easing me back into blogging. The recipe is incredibly simple, but oh so delicious. It is perfect for those times when you feel like something sweet as a snack. The tartlet is also very quick to make, so also ideal for those times when your other half is hassling you for a dessert (very frequently in my case). </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana, fantasy;color:#330000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, -webkit-fantasy;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFabjGS3A_Jj3N1xcEK-mlXNdLFo1N9qX75emp9EW7dT3SLNK8yMkwbUhQDo75CzhpeXKse-GYzYkFo4sg4O3svbNwEf2jlEf7DdEXRXVMk3_3jxIkQ-H6xCHLn5RD7TFJlBQh6IgmeQ/s1600-h/parisianappletarte3.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFabjGS3A_Jj3N1xcEK-mlXNdLFo1N9qX75emp9EW7dT3SLNK8yMkwbUhQDo75CzhpeXKse-GYzYkFo4sg4O3svbNwEf2jlEf7DdEXRXVMk3_3jxIkQ-H6xCHLn5RD7TFJlBQh6IgmeQ/s320/parisianappletarte3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345311605267390898" style="cursor: pointer; width: 213px; height: 320px; " /></a></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com9tag:blogger.com,1999:blog-459445807537224207.post-3643397966592551242009-05-12T20:49:00.005+10:002009-05-12T23:54:43.437+10:00Tuesdays With Dorie 39: Tartest Lemon Tart<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOyL2jJy2pyXl25HRFuJZQTZOtoKcsrY6ArbfCcu92Cc61yJLQthPsY6DccAP_MWugRapeDrbqjQPYVu-bp8fXYzyNRnV2LnXigkiIlxWW2ou0mAw_TUM3AMB5k9z4gPe69Ci2Ux0SXs/s1600-h/lemontarte2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOyL2jJy2pyXl25HRFuJZQTZOtoKcsrY6ArbfCcu92Cc61yJLQthPsY6DccAP_MWugRapeDrbqjQPYVu-bp8fXYzyNRnV2LnXigkiIlxWW2ou0mAw_TUM3AMB5k9z4gPe69Ci2Ux0SXs/s320/lemontarte2.jpg" alt="" id="BLOGGER_PHOTO_ID_5334935382724999650" border="0" /></a><br /></div><br /><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;" >I'm so glad that we have a break from chocolate this week, and what better to have a break with than lemon? Not just any lemon either, it's a very tart lemon tart. You can find the recipe at <span class="Apple-style-span" style="font-style: italic;">Babette's</span> blog, <a href="http://www.babettefeasts.com/">Babette Feasts</a>.</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-VtRGYiOh2Jj8QLGlsnkHzwdNHFd3BOv0DJ1pbAE9K4VCuMb1ZCHY7JraGA2_DdpkDdQ-fOWK2JNC3evnmOi5kOhgEUTgBUlSJM4dJRMe3CNRONtLI3DZyEIouiiX0DDCrZrAtYuaAQ/s1600-h/lemontarte.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-VtRGYiOh2Jj8QLGlsnkHzwdNHFd3BOv0DJ1pbAE9K4VCuMb1ZCHY7JraGA2_DdpkDdQ-fOWK2JNC3evnmOi5kOhgEUTgBUlSJM4dJRMe3CNRONtLI3DZyEIouiiX0DDCrZrAtYuaAQ/s320/lemontarte.jpg" alt="" id="BLOGGER_PHOTO_ID_5334935383331206386" border="0" /></a><br /></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">This lemon tart is made from an entire lemon: rind, pith, pulp and juice. What? Yes, I too was afraid at first. I was extremely skeptical about including the pith, so naughtily, I omitted this. I simply zested my lemons, sliced the lemons into quarters, and cut away the pith and removed the seeds. So I know I didn't use the entire lemon, but honestly, I thought it was tart enough without it. Dorie recommends that you blitz the lemon into a smooth puree with a blender, but I randomly forgot I had one and attempted to do it with my food processor. It was clear that this simply wouldn't do, so I used my small blender attachment I usually use for spices. Even with this, I wasn't able to get the lemon really smooth, which ultimately affected my end results. I found the lemon to be quite stringy. It still tasted really delicious, but next time I'll know to keep on blitzing, blitzing, blitzing...<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq747J5I1bpjKJZT2MtkCvZCJXe416jePQvM5Ogn8IpewiIUBLa3EGt4owK4TzHefwRNzuCGg0ZUAnS-fphKdew3SJ7CdJR0cxkmkfAb9z3rYTwjqEdkBe3LE8E1Nbq1qA7CASMhoJfuo/s1600-h/lemontarte3.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq747J5I1bpjKJZT2MtkCvZCJXe416jePQvM5Ogn8IpewiIUBLa3EGt4owK4TzHefwRNzuCGg0ZUAnS-fphKdew3SJ7CdJR0cxkmkfAb9z3rYTwjqEdkBe3LE8E1Nbq1qA7CASMhoJfuo/s320/lemontarte3.jpg" alt="" id="BLOGGER_PHOTO_ID_5334935390306355090" border="0" /></a><br /></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com7tag:blogger.com,1999:blog-459445807537224207.post-31729261431352379542009-05-08T08:00:00.000+10:002009-05-08T08:00:00.445+10:00The Perfect Chocolate Mousse<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjaxQ5Xs9cIC71aG3fj31wOhfp4_6GDUhHxA1wDE7EFzfJ047jT-rsgirxJTq2qa9q6tYLey0s-kSdB85O6xDuylKGZXsyd9sVto3BBRpuuiTDECLymal5l7h20gX19dguHcBgeTXf2c/s1600-h/chocolatemousse2.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjaxQ5Xs9cIC71aG3fj31wOhfp4_6GDUhHxA1wDE7EFzfJ047jT-rsgirxJTq2qa9q6tYLey0s-kSdB85O6xDuylKGZXsyd9sVto3BBRpuuiTDECLymal5l7h20gX19dguHcBgeTXf2c/s320/chocolatemousse2.jpg" alt="" id="BLOGGER_PHOTO_ID_5332317304993889218" border="0" /></a><br /></div><br /><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;" >The dessert that I most commonly crave is by far chocolate mousse. Oh it is just so perfect and delicious and chocolately and rich and inviting. I could eat chocolate mousse for the rest of my life. While I would probably devour any type you put in front of me, this is my favourite recipe of all time. Thanks Gordon Ramsay!</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxAfCQ_z_e4yiaxPGHa4b-KCQjnI9k7VkgRIVH2D5fHITaY1jv1e20ToKKQXMnT0V84Ry0kSWlzj0qrnSGITtsLD782yMpeHmAwswt_kIxiQCOqoNdYexsCVQcaSFjXD6sjTG_tcJ6ek/s1600-h/chocolatemousse.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxAfCQ_z_e4yiaxPGHa4b-KCQjnI9k7VkgRIVH2D5fHITaY1jv1e20ToKKQXMnT0V84Ry0kSWlzj0qrnSGITtsLD782yMpeHmAwswt_kIxiQCOqoNdYexsCVQcaSFjXD6sjTG_tcJ6ek/s320/chocolatemousse.jpg" alt="" id="BLOGGER_PHOTO_ID_5332317299833830226" border="0" /></a><br /></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Well, the best things in life certainly aren't free... or easy in this case. This mousse is time consuming but very worth it. You start by making a pate a bomb, to which you add some of your favourite melted chocolate (Valrhona Caraibe for me thanks). This is followed by folding in some Italian Meringue, and then finally you gently fold in whipped cream. The texture of this mousse is amazing and it is incredibly stable, meaning you can make it well in advance. I dolloped on a pile of vanilla cream and added some Valrhona crunchy pearls for texture. Delicious.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzOQ3089pLSKyr7zneSoyj_YI7gdWpZSL3TBPrQTr88mrNb03TdeN3nX9kqXpOiVkvoRP0AU_uL5lRrk-CSLChX45pacxgh3iIOs5rB4QMoVZwc3G5kErEdYcnu877zl5DJpjeM-boLU/s1600-h/chocolatemousse4.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzOQ3089pLSKyr7zneSoyj_YI7gdWpZSL3TBPrQTr88mrNb03TdeN3nX9kqXpOiVkvoRP0AU_uL5lRrk-CSLChX45pacxgh3iIOs5rB4QMoVZwc3G5kErEdYcnu877zl5DJpjeM-boLU/s320/chocolatemousse4.jpg" alt="" id="BLOGGER_PHOTO_ID_5332317309432622322" border="0" /></a><br /></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">You can find the recipe in Gordon Ramsay's book <span class="Apple-style-span" style="font-style: italic;">Just Desserts</span>.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_fz2FpR86vDYJUgwyVMEg3TNXCBaOLw6fWNcBuJNlRIwqDkoMPYQJyw1ChOc7q-WVlKYTDjZdPdFDokPoKDqJ7FB_FH1gE7MeyEBh7_eUZzGQNkYHPS9IwBzZyH58OfYahiS7KTu99I/s1600-h/chocolatemousse3.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_fz2FpR86vDYJUgwyVMEg3TNXCBaOLw6fWNcBuJNlRIwqDkoMPYQJyw1ChOc7q-WVlKYTDjZdPdFDokPoKDqJ7FB_FH1gE7MeyEBh7_eUZzGQNkYHPS9IwBzZyH58OfYahiS7KTu99I/s320/chocolatemousse3.jpg" alt="" id="BLOGGER_PHOTO_ID_5332317306386935746" border="0" /></a><br /></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com7tag:blogger.com,1999:blog-459445807537224207.post-17764807746769710272009-05-05T17:49:00.005+10:002009-05-05T22:28:02.604+10:00Tuesdays With Dorie 38: Tiramisu Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBBsZiv_MBTMBYZdisyoAdKj-F0JtH0qPikeOSYdgLenWaPKWnBR0k8i27OC6rb7Ku8vclfU0WD8r7atIp6aeyFGUXRqoTNxFltRBJum7HDJrFQRFKN0ccwkWA9iOwhaLvKHhUEIyTF4/s1600-h/tiramisucake.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBBsZiv_MBTMBYZdisyoAdKj-F0JtH0qPikeOSYdgLenWaPKWnBR0k8i27OC6rb7Ku8vclfU0WD8r7atIp6aeyFGUXRqoTNxFltRBJum7HDJrFQRFKN0ccwkWA9iOwhaLvKHhUEIyTF4/s320/tiramisucake.jpg" alt="" id="BLOGGER_PHOTO_ID_5332315046921096946" border="0" /></a><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;" ><br />Strangely enough, I am pretty sure I have never had Tiramisu! How can that be? I am not entirely sure but I can only assume it is for the following reasons; 1) Coffee and me are certainly friends, but nothing more, and 2) I can't remember ever seeing it on a menu. I think this might be because it's more of a classic dessert that has been superseded by all these new fangled things. So thank you to <span class="Apple-style-span" style="font-style: italic;">Megan</span> of <a href="http://mybakingadventures.com/">My Baking Adventures</a> for choosing this recipe.</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8XDg3DipeePxNsP-4hp8QDxbroQqLdOWNf9s4jH6Msf9QL9Dz4jzAMu7KMWG10yOO3dD2RuFd7RC3ws0GNyJdKNvREPvzZD-39m3VrXpi61xi37prDCHGxXGlgTZuqIQmhk_WQp2Ip4/s1600-h/tiramisucake2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8XDg3DipeePxNsP-4hp8QDxbroQqLdOWNf9s4jH6Msf9QL9Dz4jzAMu7KMWG10yOO3dD2RuFd7RC3ws0GNyJdKNvREPvzZD-39m3VrXpi61xi37prDCHGxXGlgTZuqIQmhk_WQp2Ip4/s320/tiramisucake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5332315050657428018" border="0" /></a><br /></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">When I think about it, what is there to be afraid of with Tiramisu? Tender cake soaked with a coffee flavoured simple syrup, billowing with luscious layers of coffee infused mascarpone and cream... I have more than once declared my love for creamy delicious desserts and this Tiramisu cake was perfect! It is incredibly dreamy and I am eagerly looking forward to devouring the rest of it after dinner. Dorie suggests a few different alcohols for the cake, but I went with Kahlua which was perfect.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3RO8gDnT91L9fvSF8hq4qdS_xlxgHFONoUZOyD7UiwlbEz-UjvR5lLL-S99259w6rutWXjReiz873eAk06wOqGdbx2Ignd-P1CSUYuPmIuUzyCohYpJY2U7cy0ZJonu7rXnhdYe5nkg/s1600-h/tiramisucake3.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3RO8gDnT91L9fvSF8hq4qdS_xlxgHFONoUZOyD7UiwlbEz-UjvR5lLL-S99259w6rutWXjReiz873eAk06wOqGdbx2Ignd-P1CSUYuPmIuUzyCohYpJY2U7cy0ZJonu7rXnhdYe5nkg/s320/tiramisucake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5332315060871179282" border="0" /></a><br /></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com15tag:blogger.com,1999:blog-459445807537224207.post-55746294908095194862009-04-28T11:23:00.004+10:002009-04-28T11:43:56.650+10:00Tuesdays With Dorie 37: Chocolate Cream Tart<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyi3cmi5ImvwNt1QK8KwK4Ksk5vNjgeu99jKA5Ug1YeTKq177nFuNXXu2ShdUfTiZHfwJcYjp10NDP-Sluj5y6U9gfIweDht0ArjgTtJsyttmxCKb-miDnn-UFBWt4wb0CTE23qDTaN8Q/s1600-h/chocolatecreampie.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyi3cmi5ImvwNt1QK8KwK4Ksk5vNjgeu99jKA5Ug1YeTKq177nFuNXXu2ShdUfTiZHfwJcYjp10NDP-Sluj5y6U9gfIweDht0ArjgTtJsyttmxCKb-miDnn-UFBWt4wb0CTE23qDTaN8Q/s320/chocolatecreampie.jpg" alt="" id="BLOGGER_PHOTO_ID_5329551748164758866" border="0" /></a><br /></div><br /><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;" >You cannot begin to imagine how excited I was when I found out this week's recipe was a chocolate cream tart. I love tarts, especially creamy ones, and anything chocolate, so this literally was my perfect dessert. I actually hadn't really noticed the recipe before, but I think that's mainly because it wasn't accompanied by a delicious looking photo. So a huge thanks to <span class="Apple-style-span" style="font-style: italic;">Kim</span> of <a href="http://www.scrumptiousphotography.com/">Scrumptious Photography</a> for picking it- look what I could have been missing out on!</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFKdTL0hZDncuwoXPASqrE1w5XpyW_yDD5iu_sMnqHCkc9AU19AalQfHuLJftFBaezEPWBD4cirfJIdOpM-DtWABwo94ci5dOCO1Z8pHVZMRhKNXpo5sdwUU74nyJRPzNobq__mS6iD0/s1600-h/chocolatecreampie2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFKdTL0hZDncuwoXPASqrE1w5XpyW_yDD5iu_sMnqHCkc9AU19AalQfHuLJftFBaezEPWBD4cirfJIdOpM-DtWABwo94ci5dOCO1Z8pHVZMRhKNXpo5sdwUU74nyJRPzNobq__mS6iD0/s320/chocolatecreampie2.jpg" alt="" id="BLOGGER_PHOTO_ID_5329551748099589746" border="0" /></a><br /></div><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">With the chocolate pastry cream, it is really important that you choose a chocolate that you really like. If you don't like dark chocolate for example, then don't use it. The pastry cream comes out tasting exactly like the chocolate you have chosen, which is why I'm so glad I went with my favourite Valrhona Caraibe. The pastry cream was unbelievably delicious! So impossibly rich and smooth. I am honestly going to be making it again, just to eat out of little pots for dessert by itself. <span class="Apple-style-span" style="font-style: italic;">S</span> particularly loved the tart shell- it was so delicate, it just shattered in your mouth. Paired with a big dollop of vanilla flavoured whipped cream, it was superb! All three elements worked together harmoniously. I am missing it, just thinking about it.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HRGRQ7q7mhd61Zoog_EMx3VlhAw5X3txf04vv851geX8jsv845bx1f-S_2-NEAYRqy3SXdAXNlrgM7noWhg4bQP1jHTyNV6Q-tW4D4N4GddkqPkE6AHxjnX4_QwS6iCzxmMimyOB8HE/s1600-h/chocolatecreampie3.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HRGRQ7q7mhd61Zoog_EMx3VlhAw5X3txf04vv851geX8jsv845bx1f-S_2-NEAYRqy3SXdAXNlrgM7noWhg4bQP1jHTyNV6Q-tW4D4N4GddkqPkE6AHxjnX4_QwS6iCzxmMimyOB8HE/s320/chocolatecreampie3.jpg" alt="" id="BLOGGER_PHOTO_ID_5329551749830303010" border="0" /></a><br /></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com21tag:blogger.com,1999:blog-459445807537224207.post-77910828339165297522009-04-26T20:14:00.004+10:002009-04-27T17:07:40.201+10:00Daring Bakers 7: Abbey's Infamous Cheesecake<div style="text-align: center;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CgpdUE7wd3qB16ODVGyH4DpyLua5eQwkFl33qG2WdlSVSgN5cOmKWi4PaWFBvaniTc_Tw-uAqyPiZxxrD409nvnI-TUAQwzV6-pi1BQw-1yPjHTgp4LF_8zhEs6rNM4o41-n717jqDs/s1600-h/cheesecake3.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CgpdUE7wd3qB16ODVGyH4DpyLua5eQwkFl33qG2WdlSVSgN5cOmKWi4PaWFBvaniTc_Tw-uAqyPiZxxrD409nvnI-TUAQwzV6-pi1BQw-1yPjHTgp4LF_8zhEs6rNM4o41-n717jqDs/s320/cheesecake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328940494252994306" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">I am not new to baking cheesecake, however, I was excited to see that it was chosen for April's Daring Bakers challenge. I am always on the hunt for the perfect cheesecake, mainly because I don't seem to ever like any I taste. </span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">S</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> on the other hand, thinks that cheesecake is the bee's knees. He ranks it in his top 5 favourite desserts of all time (yes, he has a top 5). And it can't be just any cheesecake, it has to be baked. I really dislike baked cheesecakes in particular as they often get that chalky, mouth coating thickness about them. The trick is to only just bake it- it should still wobble when jiggled. Believe me, it will set up nicely once cooled.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span><div style="text-align: center;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QVrgmxbMIslCooKPZpj3zCHDfFa-Qztyd9jz0tGWSZGAg8T2uCotXXYT7KJzVYDeSCtDWXpQcqbTBJPn-IQfkyNXO9DxaIw-wTMpdvOKzQU2JybGTFUr-_60Q7rUX_FSdrJxIdOWf4Q/s1600-h/cheesecake.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QVrgmxbMIslCooKPZpj3zCHDfFa-Qztyd9jz0tGWSZGAg8T2uCotXXYT7KJzVYDeSCtDWXpQcqbTBJPn-IQfkyNXO9DxaIw-wTMpdvOKzQU2JybGTFUr-_60Q7rUX_FSdrJxIdOWf4Q/s320/cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5328940488816421074" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">We were given quite a bit of freedom for this challenge so I opted for a chocolate Oreo base, a lemon flavoured cheesecake, topped with a lightly gelatin set lemon cream glaze. Oh my god. This cheesecake was amazing. AMAZING. This is coming from she who would rather pass on dessert than eat a cheesecake. I actually feel quite ripped off; where has this cheesecake been all my life? Needless to say, </span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">S</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> is over the moon that I too have embraced cheesecake now. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span><div style="text-align: center;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49qu_JegSL060OOVXVyHj5dCJ7eSPGisP6_zc0Nl3fF7PNOWtnXDwjGTBu7vXU3AvaH5pjLJjd1xmkOqcLBMS7wJFgvaDw7bLXHFGJftHzZ5unJU6NAeWPpqXQKJY8uYDrmVgxfp-9gs/s1600-h/cheesecake2.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49qu_JegSL060OOVXVyHj5dCJ7eSPGisP6_zc0Nl3fF7PNOWtnXDwjGTBu7vXU3AvaH5pjLJjd1xmkOqcLBMS7wJFgvaDw7bLXHFGJftHzZ5unJU6NAeWPpqXQKJY8uYDrmVgxfp-9gs/s320/cheesecake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5328940489439591314" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><blockquote><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Abbey's Infamous Cheesecake</span></span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Oreo Crust</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies, cream removed and finely chopped)<br />2 tablespoon melted butter</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Cheesecake</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 cup / 210 g sugar</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 large eggs</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 cup / 8 oz heavy cream</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3 tbsp. lemon juice</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 tbsp. vanilla extract (or the innards of a vanilla bean)</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Lemon Cream Glaze</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 cup sugar<br />Finely grated zest of 3 lemons<br />4 large eggs<br />3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)<br />2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces</span></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2 gelatin sheets for half of the lemon cream mixture</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Lemon Cream Method</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><strong style="border-width: 0px; margin: 0px; padding: 0px; outline-width: 0px; vertical-align: baseline;font-size:100%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Getting ready:</span></span></span></span></strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"> Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.</span></span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><strong style="border-width: 0px; margin: 0px; padding: 0px; outline-width: 0px; vertical-align: baseline;font-size:100%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1. </span></span></span></span></strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.</span></span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><strong style="border-width: 0px; margin: 0px; padding: 0px; outline-width: 0px; vertical-align: baseline;font-size:100%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2. </span></span></span></span></strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Fit the bowl into the pan (make certain the water doesn’t touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heat—and you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.</span></span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><strong style="border-width: 0px; margin: 0px; padding: 0px; outline-width: 0px; vertical-align: baseline;font-size:100%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3. </span></span></span></span></strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140°F, about 10 minutes.</span></span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><strong style="border-width: 0px; margin: 0px; padding: 0px; outline-width: 0px; vertical-align: baseline;font-size:100%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">4. </span></span></span></span></strong><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.</span></span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">5. Split the lemon cream mixture in two. Add the softened gelatin sheets to one half, and keep the other half for another recipe.</span></span></p><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; vertical-align: baseline; line-height: 18px;font-size:13px;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Cheesecake Method</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and blend until smooth and creamy.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span><span class="Apple-style-span" style="font-size: small;">6. When the cheesecake is room temperature, pour the lemon cream glaze over the top. Refrigerate until set. It is best to serve this cheesecake at room temperature, not straight out of the fridge.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div></blockquote><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;font-size:85%;"><span class="Apple-style-span" style="line-height: 18px;"><p style="border-width: 0px; margin: 0px; padding: 0px 0px 8px; outline-width: 0px; font-style: inherit; vertical-align: baseline; font-size: 13px; line-height: 18px;"><br /></p></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com9tag:blogger.com,1999:blog-459445807537224207.post-73073045980926633442009-04-25T11:35:00.007+10:002009-04-25T16:09:22.470+10:00Lest We Forget<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V-TVE2fpuamk-U737re5SkF5esltfPjTxN0A6LatIruIkFWc2Cen5TgvWy4qpJVPFk_dsoclmXNxyiyr-_0sm9dXwjvLpaJaL8vY-Wb4_FIrLjV7_Y8YzpUIHVpSSftM-eMZ6WaBEOo/s1600-h/anzac.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V-TVE2fpuamk-U737re5SkF5esltfPjTxN0A6LatIruIkFWc2Cen5TgvWy4qpJVPFk_dsoclmXNxyiyr-_0sm9dXwjvLpaJaL8vY-Wb4_FIrLjV7_Y8YzpUIHVpSSftM-eMZ6WaBEOo/s320/anzac.jpg" alt="" id="BLOGGER_PHOTO_ID_5328495161668846418" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Today in Australia, we honour those members of the Australian and New Zealand Army Corps (ANZAC's), who fought in World War I and II. For me, this particular ANZAC day is made all the more solemn, as it is the first since my Grandad passed away. For as long as I can remember, our family has spent the day watching him march with his batallion, medals hanging from his chest. This was always followed by drinks, lunch and laughs at the nearest RSL (Returned and Services League). While it was the same ritual every year, it was exactly that, a ritual. And now I find myself sitting here, missing every moment. My Grandad, Wally, fought in World War II at the tender age of 18. When I think back to when I was 18, I cannot fathom walking a mile in those soldiers' shoes. Bravery. Mateship. Lest we forget.</span></span><span><span class="Apple-style-span" style="font-size: small;"><br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-gQ5UJuWoMTj4E2STZuyxDqawRG0aZcCPfRdDVCdP2FcpfwcdA15HSuNcdAcZImoYl_CilkznznY2mzxBDnU-0DrU0UghwA1b6m-5Pq8T0mFtd35eDlXptTm4_5ZBHrvrpUYZRge-Lw/s1600-h/anzac2.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-gQ5UJuWoMTj4E2STZuyxDqawRG0aZcCPfRdDVCdP2FcpfwcdA15HSuNcdAcZImoYl_CilkznznY2mzxBDnU-0DrU0UghwA1b6m-5Pq8T0mFtd35eDlXptTm4_5ZBHrvrpUYZRge-Lw/s320/anzac2.jpg" alt="" id="BLOGGER_PHOTO_ID_5328495163657319586" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">ANZAC biscuits are what childhood memories are made of. They are such an iconic Australian biscuit, that I wonder why they aren't more readily available. It only seems to be in recent years that they have slowly disappeared. When I was growing up, at the local cafe there would always be a jar of ANZAC biscuits next to the Smartie cookies and melting moments. The perfect ANZAC biscuit differs with each person; some like them chewy, while others like them crisp and crunchy. I fall into the latter category. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENpyY773MWIP0060BVkdHptk9GeB8XeDp3249t75xtgdvZ98RQh4_mk4S751OJTVjs3Kd07vi3TZBwyHGMWEJXcWRGI1SJFWAyogmJtoqYrOggL55Dd6UQMMlL2PRc4H3pbKkhyR4yZQ/s1600-h/anzac3.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENpyY773MWIP0060BVkdHptk9GeB8XeDp3249t75xtgdvZ98RQh4_mk4S751OJTVjs3Kd07vi3TZBwyHGMWEJXcWRGI1SJFWAyogmJtoqYrOggL55Dd6UQMMlL2PRc4H3pbKkhyR4yZQ/s320/anzac3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328495165190331634" border="0" /></span></a><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">ANZAC biscuits were first invented during World War I. The soldiers were given 'biscuits' which fondly became known as 'tiles' because they were so hard and tasteless. Loved ones back home made it their number one priority to make a delicious biscuit that would withstand months travelling by ship and wouldn't spoil. The ANZAC biscuit is the end result.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtLX5739y8WvzldBRiJRrYxmp1S0fOEDVmUjCVE2lBR2xMrpxX5oYyrZeBowpJujd-6vytHUxOt5zmP9fQ0pP5g4QT3_sld3oLjKvTwpl2RceXESP7XCXhYysDGnHZX5l8YEFil2UqPI/s1600-h/anzac+4.jpg"><span class="Apple-style-span" style="font-size: small;"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtLX5739y8WvzldBRiJRrYxmp1S0fOEDVmUjCVE2lBR2xMrpxX5oYyrZeBowpJujd-6vytHUxOt5zmP9fQ0pP5g4QT3_sld3oLjKvTwpl2RceXESP7XCXhYysDGnHZX5l8YEFil2UqPI/s320/anzac+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5328495160491347154" border="0" /></span></a></div><blockquote><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-weight: bold; line-height: 22px;font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br />ANZAC Biscuits</span></span><span><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span class="Apple-style-span" style="line-height: 22px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-style: italic;font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">(recipe from Bills Sydney Food by Bill Grainger)</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><em><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Makes 25 cookies</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div></em><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div></span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); line-height: 22px;font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 cup plain all-purpose flour</span></span><span><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span class="Apple-style-span" style="line-height: 22px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 cup desiccated coconut</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2/3 cup brown sugar</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">1 cup rolled oats</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">125g unsalted butter<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp golden syrup<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp bicarbonate of soda (baking soda)<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">2 Tbsp boiling water<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div></span></span><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;"><strong></strong></span></span></span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); line-height: 22px;font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1. Preheat oven to 160C. Place flour, coconut, sugar and oats in a bowl. Mix well.</span></span><span><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><span class="Apple-style-span" style="line-height: 22px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-family:verdana;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><span class="Apple-style-span" style="font-size: small;">2. Place butter and golden syrup in a saucepan over medium heat and melt.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">3. Place bicarbonate of soda in a small bowl and add hot water. Stir to combine. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">4. Roll teaspoons of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with a fork.<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">5. Bake biscuits for 15 - 20 minutes or until biscuits are golden brown at the edges. The centers will be slightly soft but will harden when cooled. Allow biscuit to cool slightly on trays before transferring to a wire rack.<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">6. Store in air-tight containers.</span></div></span></span></span></div></blockquote><div><span class="Apple-style-span" style="line-height: 22px;font-size:85%;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><div style="text-align: justify;"><br /></div></span></span></span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com4tag:blogger.com,1999:blog-459445807537224207.post-38739069273465802992009-04-23T17:19:00.005+10:002009-04-23T21:14:27.650+10:00Orange Berry Muffins<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRzQUE3CAUKZqw46ASgXVjd5OkvYivaniVtEGoDx3_DGfy55cN13YpRhAMmHgImbkaG6YH6KWs8MMy2nFt9CZULHjXv9zA6CH-z-76HUgeLdr4M1FysniIBBg2nC2mCSxU1UJ5PUwuwM/s1600-h/orangeberrymuffin.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRzQUE3CAUKZqw46ASgXVjd5OkvYivaniVtEGoDx3_DGfy55cN13YpRhAMmHgImbkaG6YH6KWs8MMy2nFt9CZULHjXv9zA6CH-z-76HUgeLdr4M1FysniIBBg2nC2mCSxU1UJ5PUwuwM/s320/orangeberrymuffin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327785462844333154" /></a><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;">For some reason, I have really bad luck with muffins. I can never seem to get them to be airy and fluffy like the ones you buy. I don't really understand where I am going wrong! My conclusion is that the ones you buy are actually just giant cupcakes, and that's why they are so soft and fluffy.</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcy6XaoiNGx9lG4qqVW27BPfgpKLLvOJKgujaAezGcKrrmXGtx7cLxssW-fA_NXBb7yxUO-odSiEuuBBUauqGWbDdU02XfekEWCOevYUIDCUakgPxFN_G1fJzfhAVDwmvcHzU-R2VBPP8/s1600-h/orangeberrymuffin2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcy6XaoiNGx9lG4qqVW27BPfgpKLLvOJKgujaAezGcKrrmXGtx7cLxssW-fA_NXBb7yxUO-odSiEuuBBUauqGWbDdU02XfekEWCOevYUIDCUakgPxFN_G1fJzfhAVDwmvcHzU-R2VBPP8/s320/orangeberrymuffin2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327785463296184002" style="cursor: pointer; width: 320px; height: 213px; " /></a><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">These muffins are from <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> cookbook, <span class="Apple-style-span" style="font-style: italic;">Baking: From my home to yours</span>. This was a <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> recipe that was chosen long before I joined. I had seen it a few times while flicking through the book and it caught my eye. I actually have the intention of baking all the recipes that were chosen before I joined, so this is another one under the belt. Like I said earlier, my muffins weren't overly light and fluffy, but they were still tasty. I love blueberries in anything, and combined with the fragrant orange zest batter, it was delicious!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vrl1LwCMsI1tavELU5ZOdPNM31ArpZU4wLn-lnpTlrW2DxmKWscGq8VNWJnj_Bw4X4PdZEEZ5pjfKt-q_vV8K_jWVSIbOTaJMDWJDu4SyZ0D3092emyFPRF0Xc_RCTE-pg-vUYczZQo/s1600-h/orangeberrymuffin3.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vrl1LwCMsI1tavELU5ZOdPNM31ArpZU4wLn-lnpTlrW2DxmKWscGq8VNWJnj_Bw4X4PdZEEZ5pjfKt-q_vV8K_jWVSIbOTaJMDWJDu4SyZ0D3092emyFPRF0Xc_RCTE-pg-vUYczZQo/s320/orangeberrymuffin3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327785466537453234" style="cursor: pointer; width: 213px; height: 320px; " /></a></span><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"></span></span></span></div><blockquote><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Orange Berry Muffins</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">from Dorie Greenspan's cookbook, </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Baking: From my home, to yours</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; font-family:verdana;font-size:12px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "></p><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Grated zest and juice of 1 orange<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">About ¾ cup buttermilk<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">2 large eggs<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons honey<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">1 stick (8 tablespoons) unsalted butter, melted and cooled<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">⅓ cup (2.33 ounces) sugar<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">2 cups (9.6 ounces) all-purpose flour<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">2½ teaspoons baking powder<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">¼ teaspoon baking soda<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">¼ teaspoon salt<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">1 cup blueberries - fresh, preferably, or frozen (not thawed)<br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Decorating sugar, for topping (optional)<br /></span></div><p></p><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:small;"><br /></span></p><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:small;">Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.</span></p><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:small;">Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.</span></p><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:small;">In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.</span></p><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:small;">Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.</span></p></span></div></blockquote><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; font-family:verdana;font-size:12px;"><p style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.8em; "><span class="Apple-style-span" style="font-size:medium;"></span></p></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com2tag:blogger.com,1999:blog-459445807537224207.post-79479769746804781842009-04-16T14:41:00.008+10:002009-04-16T15:10:07.097+10:00Brigadeiro<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTibeHaNYVFKHJKpD6PnQsmLtya8ItGio4lsEnHX1GYoweC8d09V1yAa1TQeVkbbbyRW465k5yVk4tskKDh7payem5iSwp-_lSmYJPy8jMCFPxtze6vyGNOLKDenyn2iGCj8ewQ4Vn7A/s1600-h/brigadeiro.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTibeHaNYVFKHJKpD6PnQsmLtya8ItGio4lsEnHX1GYoweC8d09V1yAa1TQeVkbbbyRW465k5yVk4tskKDh7payem5iSwp-_lSmYJPy8jMCFPxtze6vyGNOLKDenyn2iGCj8ewQ4Vn7A/s320/brigadeiro.jpg" alt="" id="BLOGGER_PHOTO_ID_5325148372417655122" border="0" /></a><br /></div><br /><div style="text-align: justify;"> <span style="color: rgb(51, 0, 0);font-family:verdana;" >I recently made a batch of Brigadeiro's for a Brazilian friend of S's. He has been living in Australia for 15 or so years now, and we thought it would be the perfect Easter present for him and his family. When I first started looking for Brazilian candy ideas, Brigadeiros were without a doubt the most popular in my searches. To me, they didn't really sound that appetising though- condensed milk, cocoa powder and butter? Tasty...</span></div><div face="verdana" style="color: rgb(51, 0, 0); text-align: justify;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-YYXKOEBLDoVranXF2YWGRNnNF7ZrthEy3uJ4vbmtu105CNcVOqEgX9-fgAZFIJxjwPtS3l8LyHBHntwGNivhWtR-G5lFRay6DVdECzq5DkN0rEbk11cHKBTORwKDn0goZKwznueRVY/s1600-h/brigadeiro2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-YYXKOEBLDoVranXF2YWGRNnNF7ZrthEy3uJ4vbmtu105CNcVOqEgX9-fgAZFIJxjwPtS3l8LyHBHntwGNivhWtR-G5lFRay6DVdECzq5DkN0rEbk11cHKBTORwKDn0goZKwznueRVY/s320/brigadeiro2.jpg" alt="" id="BLOGGER_PHOTO_ID_5325148374102111842" border="0" /></a><br /></div><br /></div><div style="font-family: verdana; color: rgb(51, 0, 0); text-align: justify;">While I was not a huge fan of these little soft balls of sweetness, S thoroughly enjoyed them, as did his friend (thankfully). Since I had not made Brigadeiros before, I wasn't sure if the texture should still be soft, or more chewy like a toffee. I was told that I had made them perfectly though, and that they should still maintain a softness about them. My next project is to try making Dulche de Leche!<br /><br /><span style="font-weight: bold;"></span><blockquote><span style="font-weight: bold;">Brigadeiro, from </span><a style="font-weight: bold;" href="http://www.grouprecipes.com/80707/brazilian-brigadeiro-candy-balls.html">GroupRecipes</a><span style="font-weight: bold;">:</span><br /><ul><li>1 can of Condensed Milk</li><li>2 tablespoons of butter</li><li>2 tablespoons of powered chocolate</li><li>1 teaspoon of vanilla</li></ul><span style="font-weight: bold;">Directions</span><br /><br />Put the condensed milk into a sauce pan<br /><br />Add the butter and the chocolate<br /><br />Mix it all and turn on the fire to medium<br /><br />Stir during the whole process<br /><br />After about 7 minutes, it will start boiling<br /><br />Stir the mixture constantly until it starts to lose contact with the pan<br /><br />Stir for a couple minutes more and turn the fire off<br /><br />Wait about 30 minutes for the mixture to cool<br /><br />When it is cooled, put some butter on your hands and start making little balls with the mixture<br /><br />After that roll them in the chocolate sprinkles and put in mini cupcake wrapers</blockquote><br /></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com8tag:blogger.com,1999:blog-459445807537224207.post-34292972820873685562009-04-14T21:48:00.004+10:002009-04-15T00:21:17.790+10:00Tuesdays With Dorie 36: 15 Minute Magic- Chocolate Amaretti Torte<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SOYkMyWOKW1RGM1C_sAwqyblUzaXbODtQ4sL9pMY0jd8_a15oAAFyLS9fuASg5liDSY5YlBbbs3tTC44ZSzFayN-GSfCQdudj1DCUIcX2jRi_QZSiYknn6hsXdLemJ5qlvHzM0NBec4/s1600-h/amarettitorte.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SOYkMyWOKW1RGM1C_sAwqyblUzaXbODtQ4sL9pMY0jd8_a15oAAFyLS9fuASg5liDSY5YlBbbs3tTC44ZSzFayN-GSfCQdudj1DCUIcX2jRi_QZSiYknn6hsXdLemJ5qlvHzM0NBec4/s320/amarettitorte.jpg" alt="" id="BLOGGER_PHOTO_ID_5324551449232248562" border="0" /></a><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);font-family:verdana;" ><br />Well in the end, I would hardly call this cake '15 minute magic'. I searched high and low for Amaretti, to no avail. I thought it would be easy to find them, but after checking all of my regular foodie places (five or so of them), nothing! I really didn't want to skip this week's recipe though, so I ended up making my own. Understandably, this took a lot longer than 15 minutes! It proved to be a lot more work than I had bargained for, but thanks to Holly of <a href="http://phemomenon.blogspot.com/">Phe/MOM/enon</a> for choosing this week's recipe.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeKCREsQkkZMqb9_MUbd62rDes6t5iErDVec-Qz9SB7zFOUMvU34jwSs_8gH8LoYyEfUctl0hM7qbohB5LnMNul0XC5DP-lTJ2Gqdt8zBf9YLuWxPk1V222BSAbJPH3dFQrail4OyOw4/s1600-h/amaretti.jpg"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeKCREsQkkZMqb9_MUbd62rDes6t5iErDVec-Qz9SB7zFOUMvU34jwSs_8gH8LoYyEfUctl0hM7qbohB5LnMNul0XC5DP-lTJ2Gqdt8zBf9YLuWxPk1V222BSAbJPH3dFQrail4OyOw4/s320/amaretti.jpg" alt="" id="BLOGGER_PHOTO_ID_5324551446050746194" border="0" /></a><br /></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I found the recipe for my Amaretti at <a href="http://amandascookin.blogspot.com/2009/04/homemade-amaretti-cookies.html">Amanda's Cookin'</a>. She too decided to make her own, so I really appreciate her help! I wouldn't exactly call my cookies authentic though, as I didn't have any almond extract or Amaretto on hand. The cookies still had a distinct almond taste though from the almond meal, which worked well in the torte. I had read Amanda's concern about the cookies being too chewy for the torte, so I dried mine out in the oven a little longer.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2cb8aFeX5MehF51eBIEoSma1dUD8DXDWti0c1V24uPBTlCD7hObcSc-6S28ls5USZEf9dHOK2wqh-_vuUd3bE8PDcxGXtGsR0Zr9LLEexu_Wa0AORGRbN1BqW2qvB1EvtyWPqLXMsk0/s1600-h/amaretti2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2cb8aFeX5MehF51eBIEoSma1dUD8DXDWti0c1V24uPBTlCD7hObcSc-6S28ls5USZEf9dHOK2wqh-_vuUd3bE8PDcxGXtGsR0Zr9LLEexu_Wa0AORGRbN1BqW2qvB1EvtyWPqLXMsk0/s320/amaretti2.jpg" alt="" id="BLOGGER_PHOTO_ID_5324551450284461202" border="0" /></a><br /></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">With Easter just gone, the last thing I felt like baking/eating was more chocolate! This cake was really tasty though, so I'm not complaining. It was definitely very rich though, so as Dorie recommends, serve small slices.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lro3ZIdJMivfRMHyVlIDknRfFI0lDTI9_SQn8GzMgUA1K10yfujjYZqtm_286_GqGF7cZ4xiYOqlQ1lNZq5gK_TM8HUGjZ5oI89MXzgJ_EuAdk31g_XYFgTehUrJJGz1AOsh4rIsREA/s1600-h/amarettitorte2.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lro3ZIdJMivfRMHyVlIDknRfFI0lDTI9_SQn8GzMgUA1K10yfujjYZqtm_286_GqGF7cZ4xiYOqlQ1lNZq5gK_TM8HUGjZ5oI89MXzgJ_EuAdk31g_XYFgTehUrJJGz1AOsh4rIsREA/s320/amarettitorte2.jpg" alt="" id="BLOGGER_PHOTO_ID_5324551453380965826" border="0" /></a><br /></div></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com8tag:blogger.com,1999:blog-459445807537224207.post-10974980239968537312009-04-07T15:05:00.007+10:002009-04-07T19:45:11.522+10:00Tuesdays With Dorie 35: Banana Cream Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56xtYKGFqOjM1SZz2fsfAL3bHQfRJ6s4QDhWUMfYuhaLXPKn1P8Dh_UZI-gZcyAY5hP0z83DUHUQQ-7YNzpHrIkvcx22fUrEp0a5SIcRWOArGxkjZ41ueLCYdPvnZ1Dj1FhdjmAh5Sok/s1600-h/bananacreampie.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56xtYKGFqOjM1SZz2fsfAL3bHQfRJ6s4QDhWUMfYuhaLXPKn1P8Dh_UZI-gZcyAY5hP0z83DUHUQQ-7YNzpHrIkvcx22fUrEp0a5SIcRWOArGxkjZ41ueLCYdPvnZ1Dj1FhdjmAh5Sok/s320/bananacreampie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5321882165254226754" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;color:#330000;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">Firstly I just need to get off my chest that yes, I am feeling </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">extremely</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"> guilty about deserting my poor blog for the past couple of weeks. Funnily enough, this is technically my 36th week of participating in <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>, because I actually did make last week's recipe (Coconut Butter Thins) but I just didn't get time to photograph them. In the past couple of weeks I have also made brownies, scones with jam and cream, panacotta with pomegranate jelly, lemon mousse pots... the list goes on really- it's just finding the time to photograph them. I (or should I say S) relies on natural lighting only, and we are often not home during the day. I really want to get a <a href="http://www.amazon.com/Lowel-Digital-Imaging-Tabletop-Fluorescent/dp/B0009K50RO">Lowel Ego Light</a>, but in Australia they are just so expensive (if you can find one). Anyway, enough whining.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-rs4zW-7JNACx5UgwQe33Ok68zH8KM9mlJiGbh_pT_R59aH_80tO6j46PQ0m-f0czC446ajhvLEXMmx1UQPXssSUOCp8W-S2Muxx7vL-5gxuL1Haxzn4uQeyRHXRudTgmjeGjuwsXbw/s1600-h/bananacreampie2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-rs4zW-7JNACx5UgwQe33Ok68zH8KM9mlJiGbh_pT_R59aH_80tO6j46PQ0m-f0czC446ajhvLEXMmx1UQPXssSUOCp8W-S2Muxx7vL-5gxuL1Haxzn4uQeyRHXRudTgmjeGjuwsXbw/s320/bananacreampie2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5321882169596482946" style="cursor: pointer; width: 320px; height: 213px; " /></a></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#330000;">I can honestly say that I have never had a Banana Cream Pie before, which is the recipe that was chosen this week by Amy of <a href="http://singforyoursupperblog.com/">Sing for Your Supper</a>. I was very apprehensive about making it too, believing that I would hate it. Bananas really aren't a favourite food of mine, and until I was making the recipe, I didn't realise the bananas weren't cooked! For some reason, I had imagined this pile of warm mushy cooked banana sitting in a pie! I actually avoided cooking this for my boyfriend's mum as she has a particular dislike for cooked banana. When I finally realised it didn't contain cooked banana, my whole perception of the pie changed. All of a sudden, all I could think about was the cool, aromatic pastry cream enveloping perfectly ripe banana slices, and the shattering crunch of the pie shell, all melding with the superbly tangy cream topping. A 180 I know. I can't tell you if my imagination was accurate just yet, as I have not eaten the pie fully assembled (hence no innards shots). From tasting each component though, I can tell it will be just perfect. My first Banana Cream Pie (and certainly not the last)!</span></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com13tag:blogger.com,1999:blog-459445807537224207.post-7926546852701591782009-03-24T22:57:00.003+10:002009-03-24T23:22:04.661+10:00Tuesdays With Dorie 34: Blueberry Crumb Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwEPv-yjoAszLIaOdTGmBnef_H-yf4qhQZKJpPo8LK91UyMgI-Vy5w07wUFBQZg-2s4Bi1_eI3C_hbxgA91ISB2l-T5VOpI9RChYvOA1zubxW6v6gkLilGq9Ao7MDc6atSy6rZDVdS10/s1600-h/IMG_7164.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwEPv-yjoAszLIaOdTGmBnef_H-yf4qhQZKJpPo8LK91UyMgI-Vy5w07wUFBQZg-2s4Bi1_eI3C_hbxgA91ISB2l-T5VOpI9RChYvOA1zubxW6v6gkLilGq9Ao7MDc6atSy6rZDVdS10/s320/IMG_7164.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5316743464420704290" /></a><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family:verdana;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family: verdana; ">I usually steer clear of any desserts that contain fruit- such a health freak, I know. One fruit I absolutely love in baked goods though is blueberries. I can sit and eat a punnet of blueberries very easily, but this can prove to be an expensive habit. The great thing about <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>, is that there are so many recipes that call for blueberries (or can be replaced with blueberries). At the moment, we haven't got the best tasting blueberries, which is a shame. You can find this week's recipe at Sihan's blog- <a href="http://www.fundamentally-flawed.blogspot.com/">Befuddlement</a> (thanks for choosing a great recipe).</span><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG20voys5Fy_2cvPQjboAFrSAITWKI2z4PeDRrnTL5cVRXm-VEWETtVecIwkUjZFU-mwe-1NsdhJfEZMUJOQIVtT2lTf-2cI7RSREK4A4clzcUBpG4Ch2PqP4BWiOwkWlt4H4opvlKhLU/s1600-h/IMG_7170.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG20voys5Fy_2cvPQjboAFrSAITWKI2z4PeDRrnTL5cVRXm-VEWETtVecIwkUjZFU-mwe-1NsdhJfEZMUJOQIVtT2lTf-2cI7RSREK4A4clzcUBpG4Ch2PqP4BWiOwkWlt4H4opvlKhLU/s320/IMG_7170.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5316743476540269666" style="cursor: pointer; width: 320px; height: 213px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Well, as you probably guessed, I loved this cake. I knew that it would be a hit in our house, so I even made the whole recipe (shock horror). Even though this cake would have looked ridiculously cute in my mini springform tins, I resisted temptation. I found that baking it in a pyrex square dish resulted in much more cake to crumble ratio, which worked perfectly together. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family: verdana;"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OSLgpSvmzaiGyBX1Tx4xX71wk90sjGoiTzcIOanhmZ3XeuRUBN1L7jHaJCR4MosOEAuXbf0BpAILvQ1pLpfmgwP3Pd54vlOjFSFi-Vza5V7PM1gm7TXOLYADCJ0DuZWYHrr1rLf1w_0/s1600-h/IMG_7169.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OSLgpSvmzaiGyBX1Tx4xX71wk90sjGoiTzcIOanhmZ3XeuRUBN1L7jHaJCR4MosOEAuXbf0BpAILvQ1pLpfmgwP3Pd54vlOjFSFi-Vza5V7PM1gm7TXOLYADCJ0DuZWYHrr1rLf1w_0/s320/IMG_7169.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5316743471615581106" style="cursor: pointer; width: 213px; height: 320px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I did find the cake a little on the dry side, but I think coffee cakes usually are. Either that or I slightly over baked it- which I am absolutely anal about NOT doing. So this cake would be perfect for morning or afternoon tea. Or as a snack. Or for breakfast. Or for dessert in our case. Heck, this cake would be good anytime of day. Please bake it. For your own good.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family: verdana;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); font-family: verdana;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_GqM4n_w_oQLm52uvBSoN3SVo8vXledWKnUC99Wtpia8YsxBRBiueA3SudL1TVTBBwI8whuG__Z1UkoHfEfv9I2in49B7IXZsY9Q9EbKVdKhl_JHtSarDItiavYa5iwM11px5bkbLMY/s1600-h/IMG_7245.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_GqM4n_w_oQLm52uvBSoN3SVo8vXledWKnUC99Wtpia8YsxBRBiueA3SudL1TVTBBwI8whuG__Z1UkoHfEfv9I2in49B7IXZsY9Q9EbKVdKhl_JHtSarDItiavYa5iwM11px5bkbLMY/s320/IMG_7245.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5316743476672330498" style="cursor: pointer; width: 213px; height: 320px; " /></a></span><br /></span></div>Briahttp://www.blogger.com/profile/04660472497093613447noreply@blogger.com9