tag:blogger.com,1999:blog-79121207856373762342024-02-20T16:12:32.166-05:00Alpha Epsilon PieAdventures in baking on a college campusMatt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7912120785637376234.post-59654272830931216842010-08-01T19:00:00.002-04:002010-08-18T00:54:24.358-04:00Cherry pie for the Fourth of July<div class="separator" style="clear: both; text-align: center;">
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the Fourth of July-<br />
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Independence, fireworks, cold beer, burgers, hot dogs, PIE.<br />
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For our nation's 234th birthday, I decided to wax patriotic and bake something as American as apple pie. Cherry pie. I was a few blueberries short of a full red, white & blue dessert, but maybe I'll try that next time.<br />
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The week before the holiday, I passed a farmer's market and saw the bushels of fresh cherries... I knew what I had to do for my country.<br />
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So I did as the saying goes... give me cherry pie, or give me death. Right. The only death I actually faced was that of the feeling in my fingers after having pitted all those cherries <a href="http://www.marthastewart.com/good-things/pitting-cherries">with a paper clip</a>. Thanks for the tip, Martha, but if I ever make one of these again I'm investing in a cherry pitter.</div>
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And, thank you, SmittenKitchen, for the pie crust recipe and the <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/">three full articles</a> explaining technique. She doesn't stop at Pie Crust 101- 102 and 103 walk us through mixing (I went with using the food processor), chilling, rolling, cutting, weaving, baking... et voilà - buttery, flakey, perfection. </div>
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My first lattice crust. Exciting work. Bob and weave.</div>
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The egg wash makes all the difference. Look at that shine.</div>
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(This weirdly looks like a face?) </div>
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I put down a layer of chopped almonds before adding the cherries. ( You can see a bit in this slice.) It added a nice crunch. Please ignore the creeping taste-testers.</div>
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America is delicious.<br />
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PSA: Summer has seriously hindered my baking and writing... Let's just say it's been hard to stay out of the sun and in front of a hot oven. I'll try harder.Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com4tag:blogger.com,1999:blog-7912120785637376234.post-44685578897607636902010-07-06T01:37:00.002-04:002010-07-11T14:41:47.456-04:00"No Pudge" Brownie Sundae<br />
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Forgive me, followers, it's been too long since my last post.<br />
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To repent, I've got a whole lotta pretty pictures I took of these low-fat brownies I attempted a while back. Unfortunately, they weren't a complete success--texture was a bit off, but more experimentation is planned--so I won't be sharing the recipe just yet. Instead, let's eat with our eyes (that's diet-friendly, no?...) and look at this brownie sundae as it gets constructed...<br />
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I cut a brownie from the dense, dark 'block'. It had a great chocolate flavor, but it had pretty chewy, almost gummy, texture, which could use some work. They also kind of looked like moon rocks...<br />
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To lighten things up, I scooped out some Cool Whip Free...<br />
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To add some color and sweetness, I draped--yes, draped--some fresh berries around the brownie.<br />
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While they were brilliant on their own, the strawberries and raspberries were jazzed up with some sweetened white wine.<br />
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With the berries on top, the sundae needed just a little something else. Crunch. Cue cocoa nibs--their bitter, intense chocolate flavor highlighting the sweet toppings nicely.<br />
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Although I would have liked the brownie's taste to live up to the sundae's looks, it was a good first try. Dressed up, the brownie looked decadent, and was even good for you (as far as sundae's go).<br />
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I'll take that. And another of these sundaes, please.Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com1tag:blogger.com,1999:blog-7912120785637376234.post-60878052453683810262010-06-24T23:15:00.011-04:002010-07-06T01:40:05.990-04:00Summer's here, cue "SkinnyBoy" Banana Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="http://famespy.com/files/2009/07/bethenny-frankel-naturally-thin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://famespy.com/files/2009/07/bethenny-frankel-naturally-thin.jpg" width="213" /></a>Inspired by a recent binge on Bravo shows (how can you not love Real Housewives or Top Chef?), I have been trying new ways to make my cooking and baking a little lighter.<br />
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One of the "Real <a href="http://www.bravotv.com/the-real-housewives-of-new-york-city">Housewives" of NYC</a>, actually, I should say, a <i>former</i> 'real housewife', Bethenny Frankel, who now has her own hilarious show, "<i>Bethenny getting married?</i>", is the successful natural foods cook and author behind the SkinnyGirl <a href="http://www.skinnygirlcocktails.com/">Margarita</a> and a line of books on dieting and healthy eating.<br />
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<span class="Apple-style-span" style="font-size: x-small;">Jason is a lucky man. Lucky and brave.</span></div>
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So who doesn't want to be 'naturally thin' ? At home last week, when I found some overripe bananas sitting on the counter, I decided I would make a 'Skinny' banana bread. I knew the fam would appreciate the effort, too, as it is bathing suit season...<br />
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I browsed quite a few recipes, including this <a href="http://allrecipes.com/Recipe/Whole-Grain-Healthy-Banana-Bread/Detail.aspx">one on AllRecipes</a>, but the end result combined tips from many different sources- which type of flour, oil, how much? how many bananas? eggs? do I add wheat germ? chocolate chips?<br />
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This recipe yields a rich, flavorful banana bread that is definitely a lot lighter, with less fat and sugar.<br />
'Skinny', as it were. Enjoy!<br />
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<i>But first, some health highlights:</i><br />
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-NO major added fats! A few grams from the bananas, egg whites and pudding mix, but NO butter, oil or egg yolks.<br />
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-<a href="http://www.healthcastle.com/whole-grains.shtml">Whole wheat flour</a>. How it should be.<br />
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-Just 1/4 cup of added sugar.<br />
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-Fruit! Aypples and banaynays.<br />
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<b>"SkinnyBoy" Banana Bread</b><br />
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<i>(How long has it been since I actually put a recipe on here? For shame.)</i></div>
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3 med-large ripe bananas, mashed</div>
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1/2 cup no-sugar-added apple sauce (1 individual serving cup)</div>
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1 4oz package of sugar free pudding mix (any flavor- try butterscotch or vanilla!)</div>
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1/4 - 1/3 cup brown sugar</div>
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2 tsp vanilla</div>
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1-1/2 cups whole wheat flour</div>
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1 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1 tsp salt</div>
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2 tsp cinnamon</div>
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1/4 tsp nutmeg</div>
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1/4 tsp ground cloves (optional)</div>
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1/4 cup chocolate chips (or raisins, toffee chips, nuts, etc) (optional)</div>
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2. In a large bowl, mix all ingredients until combined.</div>
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3. Not necessary, but I started with the wet ingredients, then added the sugar, then the dry (I have a slight case of OCD).</div>
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4. Spread batter in pan.</div>
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4b. (Optional) Top with toffee or nuts.</div>
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5. Bake in oven for 30-45 mins, or until toothpick inserted into the center comes out with just a few moist crumbs (not batter).</div>
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6. Let sit about 10 mins then remove from pan and finish cooling on a rack.</div>
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Yum.</div>
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Some notes:<br />
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As you can see from the pics, this banana bread is definitely moist, but without the help of oil, butter or egg yolk! For some, actually, this might be a bit too moist (if there is such a thing). Maybe I'll leave out half the applesauce next time. Maybe.<br />
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The chocolate flavor from the pudding mix worked nicely with the banana (a classic) and spices, and is healthier than adding chocolate chips. I've also made this with butterscotch pudding mix, which really highlighted the banana flavor.<br />
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The toffee topping was great- if I were making this elsewhere, I would have added nuts, but my mom is tragically allergic.<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-60786383676040332512010-06-03T15:30:00.000-04:002010-06-03T15:30:52.664-04:00A Very Special Birthday<div class="separator" style="clear: both; text-align: center;">
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Back at the end of April (oh boy, I'm behind) my good friend Katherine (Kay) turned 21, quite a step up from 20, so I felt that I would really have to try and top the cake I made for her last year, a citrus-flavored yellow butter cake filled with lemon curd, raspberries and whipped cream and covered with a white chocolate ganache. Yes, it was delicious.<br />
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This year, as you can see, I went a slightly darker route. I went with Ina Garten's chocolate cake and a delicious frosting from <a href="http://www.heythattastesgood.com/2009/03/this-cake-is-crazy-chocolate-mocha.html">"Hey, that tastes good!"</a>, a cocoa and espresso mascarpone whipped cream.<br />
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I took my inspiration from Kay's recent world travels- she was studying in Bologna, Italy last semester when I was in Barcelona...<br />
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<i>espresso</i> -- Kay and I both brought back our own Moka pots from Europe.<br />
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<i>mascarpone -- </i>Tiramisù. 'nuff said.<br />
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<i>Delicioso</i>.<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-77240804573121425922010-05-30T09:56:00.004-04:002010-06-09T22:23:46.733-04:00The ruse is over! I actually made pie.<div class="separator" style="clear: both; text-align: center;">
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Yes! I finally did it.<br />
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My inspiration? The Ratty. What on God's green Earth is that, you ask? It's our affectionate name for our main dining hall here on campus. While having lunch there one day I saw that one of the oversized wicker fruit baskets was overflowing with lovely, plump red d'Anjou pears.<br />
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So I was hit with a brilliant idea, like in one of those <a href="http://www.youtube.com/watch#!v=WZVKNxS8KeQ">Windows 7 commercials</a>: I must make a pie! Then without hesitation, I broke Ratty protocol and took quite a handful (and bagful...) of pears. But I had to, look at them!</div>
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<i>Pear pie, c'était mon idée!<span class="Apple-style-span" style="font-style: normal;"></span></i></div>
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I then started my search for a recipe, or at least some inspiration, but I was a little disheartened when I couldn't find much out there. I suppose it's not the most popular type of pie... almost everyone I talked to echoed back... "<i>pear </i>pie?", but I was determined. Eventually, I found what I was looking for. Some reading through <a href="http://allrecipes.com/Recipe/Fresh-Pear-Pie/Detail.aspx">allrecipes</a> got me some ideas on how to prepare the pears for the pie (pretty much how I would prep apples) . And for whatever reason I could not find the pie crust recipe I've used in the past, so I turned to Tastespotting, which led me to Slow Like Honey's wonderful<a href="http://slowlikehoney.net/2009/12/07/pie-perfected/"> "perfected" pie crust</a>.<br />
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And like any perfect pie crust, its essential ingredient was butter, cold butter.<br />
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I had some butter in my freezer and decided to cut it up while frozen to make sure I could get the dough together without it warming up too much. It felt (and looked) like I was chipping away at an ice block...<br />
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I haven't ever ventured to try shortening in a crust (or in a cookie, for that matter), and I don't know if I ever will. Butter is king.<br />
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And then, after mixing, kneading, rolling (with a Nalgene... not the easiest thing to do) and then peeling, slicing and assembling... the pie was ready for the oven. Of course, it would not have been possible without the help of my lovely assistant:<br />
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<span class="Apple-style-span" style="font-size: 9px;">Yes, my suite has a cardboard cutout of Princess Leia. Don't be jealous.</span></div>
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And so after some time in my dorm's janky oven...<br />
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Pie!... its crust golden like a Tatooine sunset, with steam rising as from the swamps of Dagobah. (Oh yes, I just went there.)<br />
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Overall, the pie was well received. I kept hearing how much it tasted like apple pie. Not a bad thing! Had the pears been riper (I couldn't wait any longer), it might have tasted more distinctly like a <i>pear</i> pie, but either way, it was pie!<br />
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And it was about time.Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-5309061674296239992010-05-24T01:01:00.002-04:002010-05-24T01:25:07.212-04:00The Prize! Simply Divine Brownies "Opposites Attract" (the ObamaBrownie)<div class="separator" style="clear: both; text-align: center;">
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I'm back! Apologies for going MIA. That school thing happened again. But I have good news: the semester is over <i>(omg I'm a senior)</i>, and I survived finals and the move back home!<br />
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So I won't waste any more time, even though now I have plenty to spare. (woot!)<br />
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Back to the goods...</div>
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Over a month ago, I wrote about a brownie contest held by <a href="http://simplydivinebrownies.com/">Simply Divine Brownies</a>...<br />
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It seems like it was just yesterday that I found out that they chose my <a href="http://aepie.blogspot.com/2010/04/sweet-salty-victory-simply-divines.html">brownie flavor suggestion</a> (smoke salt caramel) to join their collection of delectable gourmet brownies. After a few short weeks, I received my prize for winning their contest- a full batch of these brownies! </div>
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A full batch...45!... of "Opposites Attract" - a rich, fudgey chocolate brownie topped with a layer of caramel, sprinkled with smoke salt and drizzled with chocolate - arrived on campus for me to share with all my friends.</div>
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And share I did... reluctantly.</div>
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Most found the salty/sweet (the 'opposites'...) combo to work very well on top of that super rich brownie. I was a huge fan. I see why smoke salt caramels are President Obama's favorite candy.</div>
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*fist bump*</div>
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<br /></div>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com3tag:blogger.com,1999:blog-7912120785637376234.post-47581658673080622792010-04-30T15:12:00.001-04:002010-04-30T15:14:15.900-04:00Rainbow Cookies (Seven-Layer Cookies)<div class="separator" style="clear: both; text-align: center;">
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I can't believe I made these a month ago. I miss them. Deeply. But It's well past time I shared my favorite cookie with you.<br />
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Rainbow cookies, or as the Smitten Kitchen's recipe calls them, <a href="http://smittenkitchen.com/2008/12/seven-layer-cookies/">Seven-Layer Cookies</a> <i>(chocolate-spongecake-jam-spongecake-jam-spongecake-chocolate... 7.. mmm)</i>, are a rich (as the SK says, they're kinda more like <a href="http://en.wikipedia.org/wiki/Petit_four">petit fours</a>) combination of three delectable components: almond-based spongecake, apricot (and/or raspberry) jam, and chocolate.<br />
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<a href="http://farm4.static.flickr.com/3395/4566069306_af3ef05ab2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="http://farm4.static.flickr.com/3395/4566069306_af3ef05ab2.jpg" width="320" /></a>So how does this magic happen? Three spongecakes <i>(I probably shouldn't tell anyone this, but I started typing 'spongebob' first...)</i> are stacked with jam between them, then the whole thing is covered with melted chocolate. Once set, it's cut into small, Rainbow Cookie-size pieces (about an inch by an inch and a half) and voilà.<br />
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Ok, there might be some other steps in there somewhere. The entire process took a few hours, in addition to waiting for the layers to set overnight, but as you can see, it was completely worth it. Every second spent whipping egg whites, creaming almond paste and butter (I did say these were rich...), and spreading glossy dark chocolate only made the final result a more fulfilling culmination of my years-long quest (years. long. quest.) to find a recipe and make these.<br />
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The name I grew up using for these (which is just a funner name, let's be honest) captures another important detail about the cookies: the characteristic red, white, and green "rainbow" that instantly draws your eye to them among all the treats on display at the bakery. Speaking of bakeries- one tale I've heard explaining the colors is that these cookies originated in Italian-American bakeries, which decided to make these almond flavored cookies (is there anything more Italian?) the rosso-bianco-verde of the Italian flag.<br />
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The rainbow cookie is one of the many reasons (I plan to share more of them) Italian bakeries are pretty much the <b>best</b> <b>places</b> <b>in the world</b>. For as long as I can remember (here we go again) these cookies were a necessary purchase whenever we strolled by the bakery. Or just whenever. So the next time you happen to pass by a bakery that looks <i>eye-talian</i>, stop in and buy some of these. They will change your life.</div>
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The only thing missing was that typical waxpaper wrapping and white box tied with red & white string. Next time.</div>
<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-11785136849717181362010-04-21T23:39:00.004-04:002010-04-25T16:53:44.517-04:00Dulce de Leche Brownies<div class="separator" style="clear: both; text-align: center;">
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My mom and my neighbor were not the only people who decided to employ my baking skills during my stint at home over break. My sister, who also works at a school, requested some goodies for the students she spends her days with. While I questioned her wanting to give school children sugar in the middle of the day, it didn't stop me from finding the perfect treat for the <i>kinder </i>: brownies.<br />
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But these grade schoolers were getting more than your (kinder)garden variety chocolate treat.<br />
<a href="http://en.wikipedia.org/wiki/Dulce_de_leche">Dulce de leche</a> brownies <a href="http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html">by David Lebovitz</a> a<b><span class="Apple-style-span" style="font-weight: normal;">re far from </span><span class="Apple-style-span" style="font-weight: normal;"><i>elementary,</i> am I right?</span></b><br />
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Before & after their 45 minutes of oventime</div>
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And so I embarked on the two-day process of making them. Ok, maybe it was just 12 hours. I only said two days because<span class="Apple-style-span" style="text-decoration: line-through;"> it sounds more impressive</span> I made the dulce de leche in a <a href="http://crockpot365.blogspot.com/2008/03/dulce-de-leche-crockpot-recipe.html">crock pot</a>/slow cooker overnight. Before discovering this technique on <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>, I took my chances with boiling cans of sweetened condensed milk on the stove, for 2-3 hours. Some people are hesitant to use this method because it requires a vigilant eye to watch that the can in the pot stays completely covered with water (or else there might be some explosive results...). But this crock pot method was a lifesaver. Or, you could use the much <a href="http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html">quicker and safer method</a> (pie dish in the oven with a water bath) recommended by David Lebovitz. Since I had the time, though, I thought I'd give the slow cooker method a try.<br />
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One night before I went up to bed, I made sure there was plenty of water in our slow cooker to cover the SCM. My parents wouldn't enjoy coming downstairs to a kitchen covered in caramel before they headed off to work in the morning... That is, if the loud BOOM didn't wake them up in the middle of the night in the first place.<br />
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So? There was no boom. I came downstairs the next morning and took the can out of crock pot, let it cool, and then scooped out thick, dark dulce de leche.<br />
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I almost ate the entire batch right there... but then, of course, I thought of the children.<i> </i>And I got started on the brownies.<br />
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Pre- and post- swirling....<br />
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My sister said the kids went crazy for these. It remains unclear if she was referring to how much they liked the brownies or how strong the sugar rush hit...<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-14152931392856406562010-04-14T14:20:00.000-04:002010-04-14T14:20:01.329-04:00Hungarian Pogácsa<div class="separator" style="clear: both; text-align: center;">
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Pogácsa - pronounced <i> POH - gah - chuh. </i>Kind of as in, "You were the head of the biggest crime family in Providence until the po-<b><u>po gotcha</u></b>!". <i>Capisce?</i><br />
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These savory biscuits <i>(my sweet tooth does not</i><i> control me ALL the time)<span class="Apple-style-span" style="font-style: normal;"> are a staple of every Hungarian bakery and home kitchen. A perfect snack for any time of day or part of a hearty meal, they come in a few, simple varieties: butter, cheese and--my favorite--pork crackling. As you should know by now, I have many childhood memories filled with these little buttery, cheesy biscuits made by this old lady my grandparents knew, who I called </span><span class="Apple-style-span">Erzsi néni </span><span class="Apple-style-span" style="font-style: normal;">- -"Aunt" Lizzie--who isn't just some old lady, but a family friend who ran her own baking business. She lives in Florida now. :( I'd call and ask her to ship up some pogácsa--the best I've ever had--but I wouldn't be able to ask in Hungarian any more. But that's a story for another day.</span></i><br />
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<a href="http://farm5.static.flickr.com/4042/4520727189_8ae19325aa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4042/4520727189_8ae19325aa.jpg" width="400" /></a>Back to the one at hand. This day of spring break, sadly, I was feeling particularly lazy, so even though we had bacon, which would be close enough to cracklings, in the house, I decided to give my arteries a rest <i>(whatever you say, Matt)</i> and make cheese pogácsa. Next time, bacon lovers, I'll give it a go. Promise.<br />
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So bring on the cheese! I decided to use some shredded white and yellow cheddar, extra sharp to complement the buttery dough. The dough, which turned out excellent-- I always worry the first time I try a yeasted dough--was from a pork crackling (tepertős) <a href="http://thehungariangirl.com/2009/11/18/pogacsa-hungarian-pork-crackling-scones/">pogácsa recipe</a> on The Hungarian Girl, a blog that my dad actually found. He now hints ever-so-subtly by sending me links to her recipes saying I should give them a try. Once I'm home, of course.<br />
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When I was home for break this last time, I finally decided to give them a go. I actually had a recipe book--a gift from Dad-- I could have used, but, like I said, I was feeling lazy, so I didn't want to convert metric measurements or figure out what to substitute for "<a href="http://en.wikipedia.org/wiki/Quark_(cheese)">quark</a>" (the cheese, not the elementary particle).<br />
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That said, I don't want these pics to be misleading. I just thought the text would be fun, 'cause my pics have been getting kinda flat. So enjoy!<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com3tag:blogger.com,1999:blog-7912120785637376234.post-32274282470326106182010-04-13T00:20:00.006-04:002010-04-25T16:55:17.827-04:00Chocolate Almond Upside-Down Cake<div class="separator" style="clear: both; text-align: center;">
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While still home on break, I turned to another of my recipe books, <i><a href="http://www.amazon.com/Chocolate-Vanilla-Gale-Gand/dp/0307238520">Chocolate and Vanilla</a></i> by pastry chef Gale Gand and Lisa Weiss, for some excellent recipes that illustrate the versatility of those two classic flavors. Not in combination, mind you. The book is literally split between vanilla and chocolate--you need to turn the book over to switch from one to the other. Each flavor gets its own introduction and historical background, followed by a group of recipes employing the flavors in all their forms, from Dutch-processed cocoa powder to vanilla beans.<br />
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One of the recipes that I've become particular fond of celebrates the classic combination of chocolate and almonds. The Chocolate Almond Upside-Down Cake is a dark, moist chocolate cake that is topped (once you flip it over) with rich caramel and toasted almonds. omgah so good. Gale Gand flat out rejects the traditional <a href="http://images.google.com/images?client=safari&rls=en&q=upside%20down%20cake&oe=UTF-8&um=1&ie=UTF-8&sa=N&hl=en&tab=wi">upside-down cake</a> with those cherries and pineapple all up in it. Blah. This cake looks much better. Dark and sexy, even, to use my friend's words.<br />
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Funny story: this cake has become the "Oh, Matt's home?" cake at the school where my mom teaches. She asked if I could make a cake for her to bring in (for a<i> perfectly </i><i>balanced</i> teacher breakfast?) a while ago, but since it got such great reviews that first time I try to make one to send in to the teacher's lounge whenever I come home. Mom says it's usually gone by lunchtime.<br />
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<br /></div>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com1tag:blogger.com,1999:blog-7912120785637376234.post-6290728984509563182010-04-10T14:26:00.000-04:002010-04-10T14:26:17.063-04:00Coconut Birthday Cake: I love CakeLove<div style="text-align: center;">
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The day after I got home for spring break (alas, no trip to Cancun), I got a call from a neighbor asking if I could make her husband a birthday cake. Oh let me think. <i>HECK YES I COULD</i>.<br />
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<i> A quick pause: do we notice that this is yet another March birthday? (I'm just posting late.) Seriously, what is up?</i><br />
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Back to my neighbor, who was still on the phone (no, I didn't actually shout that at her). She then requested the same cake I made last time, which was when it hit me that I did in fact make his birthday cake when I was home for spring break<i> last year</i>. Oh right- it came right back to me: yellow cake with coconut buttercream frosting. How could I forget that?<br />
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Last year, if I remember correctly, my neighbor had called over and asked for a cake with flavors that weren't too crazy <i>(do I have that reputation?....)</i> , something like vanilla. I could have done that, I suppose, but eventually we managed to get coconut on the table. I say 'we' because I don't really remember who proposed it... but kudos to whoever it was, 'cause this cake is bomb.<br />
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The recipes for the cake and frosting were both from Warren Brown's book, <i><a href="http://www.amazon.com/CakeLove-How-Bake-Cakes-Scratch/dp/1584796626/ref=sr_1_1?ie=UTF8&s=books&qid=1270827025&sr=8-1">CakeLove: How to bake cakes from scratch</a></i>. After freshman year, I became a big fan of CakeLove after discovering the recipe book in the university bookstore. When I first saw it on display there was a sign that read "Books by Alumni" hanging over the table. I instantly grabbed the book and devoured Warren's <a href="http://www.cakelove.com/about_story.php">story</a>. Inspired by the lawyer-turned-baker, I bought the book and dove right into his exploration of homemade cakes.<br />
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While the first half of the recipes in the book are for a crazy variety of pound cakes (really really awesome pound cakes), the second half are for the <i>cakes</i>. Like he does for all of his recipes, Warren explains why each ingredient--from heavy cream to brandy--is used in his yellow butter cake. And after making it, his reasoning proved sound yet again. Delicious, moist, and with a great depth of flavor (hello, brandy), this cake is not a run-of-the-mill yellow cake. It still had that great vanilla flavor, though. And that vanilla was about to meet a friend, coconut.<br />
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Warren describes his coconut buttercream as his creamiest, dreamiest buttercream, and I <i>concur</i>. A cross between a coconut-infused custard and a buttercream frosting, the results were a big hit. It has a soft, creamy and buttery texture and a pure, balanced coconut flavor. It takes on the warm, inviting color of cream, which you would have seen had I not gotten carried away with my homemade toasted sweetened coconut. Sorry. There was some extra frosting left, though... but that seems to have disappeared.<br />
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Handing it over to my neighbor, I was proud of this cake. I think it might be requested again next year, too, pending my destination for spring break...<br />
<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com3tag:blogger.com,1999:blog-7912120785637376234.post-58380882616559689422010-04-02T19:54:00.002-04:002010-04-04T19:28:17.787-04:00Sweet, salty victory! Simply Divine's Build a Brownie Contest<div class="separator" style="clear: both; text-align: center;">
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<b>I WON I WON I WON WOOOOO!</b></div>
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Back at the beginning of the semester my friend Tessa sent me a <a href="http://simplydivinebrownies.blogspot.com/2010/01/build-brownie-contest_26.html">link</a> and told me I had to participate in a contest--a brownie flavor creating contest. Tessa knows me well. And she had heard about the contest because she follows the blog of the bakery running it: <i><a href="http://www.simplydivinebrownies.com/info.html">Simply Divine Brownies</a></i>. Based in Fort Andross, Brunswick, Maine,<i> Simply Divine </i>is run by Tessa's former grade school teacher and was going to randomly select a winner from among the brownie flavor entries who would receive a tray of his or her flavor brownies as a prize!<br />
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That same day I submitted my flavor: brownies with a layer of caramel and sprinkled with smoked sea salt. I called it the Obamabrownie because I happen to know that <a href="http://www.franschocolates.com/home.php?cat=2">smoked salt caramels</a> are our president's favorite candy. Such a classy guy.<br />
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As luck would have it.... I was one of three winners. "VICTORY SCREECH!" <i>(You have no idea how completely and utterly surprised I am that this is the first Spongebob reference to show up on here.)</i><br />
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It looks like the crew at Simply Divine will even be selling the "Obamabrownie", which they have renamed <i>Opposites Attract</i>. Very cute. And very true. Sweet and salty together wins big. As do I! Updates to come as soon as I get that tray of 45 brownies ;)<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-16564882683937819152010-03-29T17:12:00.004-04:002010-03-29T17:25:31.725-04:00Tessa's Birthday Cake: Black & White<div class="separator" style="clear: both; text-align: center;">
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We're still in March, so you know what it's time for? A birthday, duh. Last week my friend Tessa was celebrating her 21st, so of course I wanted to make her a cake. I was a little apprehensive, though, because Tessa knows a thing or two about cakes. In high school she did an independent study on cake decorating (really) and she made some great looking cakes--she even had one covered with sunflowers. Once we get back from spring break I'll have her send over some pics.<br />
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As for the esthetics... I was at a loss, until I kinda just threw it together. Literally. Having trimmed off some of the cake to level the layers, I had an abundance of nearly black crumbs... so I started <span class="Apple-style-span" style="text-decoration: line-through;">throwing</span> painstakingly flinging them at the cake. It had a great look--cool texture, nice contrast...<br />
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and it was fun. It's a shame no one came into the kitchen while I was doing this. But perhaps the crumbs strewn all over the table may have put some people off.<br />
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So when it came time for the big show, the cake was ready to shine, and with 22 candles on top, it really did. Please notice our regard for fire safety. <span class="Apple-style-span" style="font-size: 9px;"><i>(An</i><i>d slight disregard for Brown's $100 fine for each candle found in a dorm)</i></span><br />
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Happy Birthday, Tessa!</div>
<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-68804608984785021462010-03-25T01:35:00.011-04:002010-03-27T10:50:10.704-04:00Banana Bread Muffins with Chocolate Pecan Streusel<div class="separator" style="clear: both; text-align: center;">
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I was going to call this Banana Bread with Derby Streusel, as in <a href="http://en.wikipedia.org/wiki/Derby_pie">"Derby" Pie</a>, but interestingly enough that name is a readily defended registered trademark of Kern's Kitchen. Sheesh. I thought it was just the common name given to that delectable combination of chocolate and pecans (or walnuts).
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Anywho... how did I even get to that combination? Here goes:<br />
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At the end of last week, having heard that the coming weekend was going to be absolutely (uncharacteristically) beautiful, some friends had mentioned wanting to go for a picnic. So as if captive to some sort of mind-control device implanted by the cult of domesticity, I felt compelled to bake something that traveled well, like muffins.<br />
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I clearly must have been coerced, because I got up before 9 a.m. on a Saturday morning and started to bake... The night before, as you can guess by now, was less than filled with debauchery. Instead, I spent it scouring the internet looking for a recipe--specifically one for banana bread/muffins because I happened to have amassed a collection of bananas from the dining hall. Because I still had buttermilk in my mini-fridge that I needed to use up, I made that a criterion as well.
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Eventually, I pieced together an idea of what I wanted to create. <a href="http://allrecipes.com/Recipe/Best-Ever-Banana-Bread/Detail.aspx">Rose's "Best Ever Banana Bread" recipe</a> for buttermilk banana bread sounded like... the best. To make it even bester, though, I wanted to use Brown Eyed Baker's brilliant idea for a nut streusel topping that she uses to jazz up her <a href="http://www.browneyedbaker.com/2009/07/09/bananas-foster-banana-bread/">Bananas Foster Banana Bread</a> (which I've made in its entirety and is delicious. I might have some pictures lying around somewhere. It was definitely pretty enough to warrant them...). For my streusel, I wanted to use two elements, pecans and mini chocolate chips, because they are two flavors that work extremely well together, as I first experienced in a Derby Pie (TM?).</div>
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Besides adding some goodies to the top of the muffins, though, I decided to throw some pecans and mini chocolate chips into the batter (because who didn't start eating banana bread because there were chocolate chips in it?). I also added pudding mix (although jello mix might work, Blair ;) ) to keep it moist because I wanted to cut out some of the oil with all these extra goodies going in. Or, because I ran out of vanilla extract, but still wanted to have that smooth flavor behind the banana. But I can pretend that I'm health-conscious, right?<br />
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Even if I admitted these were the least healthy form bananas could ever take (besides deep fried, I guess), these little muffins (they really were too small...) are worth it. The cult of domesticity would be pleased. My suitemates certainly were. As was my nose, right from when I first toasted the pecans for the streusel to the end when I brought the muffins upstairs to finish cooling. The mixture of toasted pecans, banana, vanilla, cinnamon, butter and brown sugar was just decadent... Can a smell be decadent? The muffins were, for sure. But the smell made everything--like the fact that I had gotten up at 8:30--perfectly okay. To use the words Alex Guarnaschelli (Food Network's <i>Chopped</i>, exec. chef at Butter, NYC) once used to describe the perfect cannoli: the scent wafting up from these muffins as they cooled on the windowsill, mixed with the fresh spring air and sunlight coming through the window "fixed the universe". Really. You should try it sometime.<br />
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<b><u>Banana Bread with Chocolate Pecan Streusel</u></b><u></u><br />
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INGREDIENTS: <br />
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Bread: <br />
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2 eggs, beaten <br />
1/3 cup buttermilk <br />
1/2 cup minus 2 tbs. vegetable oil <br />
1 1/3 cups mashed bananas (3-4 medium very ripe bananas)<br />
1/2 3.4 oz. package vanilla pudding mix <br />
1 1/2 cups white sugar <br />
1 3/4 cups all-purpose flour <br />
1 teaspoon baking soda <br />
1/2 teaspoon salt <br />
1/2 cup chopped pecans (optional) <br />
1/4 cup mini chocolate chips (optional) <br />
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Streusel topping: <br />
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1 1/2 cups chopped pecans, lightly toasted <br />
1/2 to 2/3 cup mini chocolate chips <br />
1/3 cup all-purpose flour <br />
1/4 cup brown sugar <br />
1/2 tsp. cinnamon <br />
4 tbs. butter, softened <br />
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DIRECTIONS: <br />
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1.
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating. Or line about two dozen muffin cups with paper liners.<br />
2.
Blend together streusel ingredients in a medium bowl using your hands to make it crumbly with the butter evenly distributed.<br />
3.
In a large bowl, blend together the eggs, buttermilk, oil, bananas and pudding mix.<br />
4.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans and chocolate chips. Mix well.<br />
5.
Pour into prepared loaf pan (or muffin tins) and sprinkle streusel evenly on top.
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6. Bake 1 hour and 20 minutes (about 18 minutes for muffins) or until a cake tester inserted in the center comes out clean. <br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-28385109144406747942010-03-21T13:58:00.004-04:002010-03-24T01:07:25.890-04:00Friday Afternoon Bake-off: Cupcake Throwdown<div class="separator" style="clear: both; text-align: center;">
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Friday was a beautiful day in Providence- the sun was shining all afternoon, people were outside playing and running around.... and my friend Blair and I were in the basement kitchen of Caswell (another dorm) locked in an intense showdown of baking skills. Typical springtime activities.<br />
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When we first met at the beginning of the semester, it didn't take long for us to realize we both thought ourselves skilled with an oven and a whisk. We talked about how we both were big fans of Food Network, and somehow we got started about Bobby's Flay's <i><a href="http://www.foodnetwork.com/throwdown-with-bobby-flay/index.html">Throwdown</a> </i>, a show in which he challenges a local food legend every episode to see if he can't outdo their famous barbeque ribs, ravioli, German chocolate cake, etc. Before I knew it, Blair threw down the gauntlet, leaving a note outside my door one day (fyi- this should be read with the Alabama twang that, until meeting Blair, I'd never heard in person before in my <i>lahf</i>):<br />
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<i>better brush up on ya' bakin' skillz, cuz it's goin' down...</i></div>
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<a name='more'></a>So, finally, to cap off a beautiful, sun-filled week, it went down.
We decided we would each make cupcakes, but didn't restrict ourselves to any particular flavor. <i>(At the end we realized that maybe next time we should, to make it a more legit throwdown.) </i>We also set the bake-off location as the large, newly renovated <i>(we're talking nicer appliances than I have at home)</i> dorm kitchen that Blair uses. So fancy. So much brushed stainless steel.<br />
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The Competitors<br />
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<b>The Home Team</b>: Lemon Apricot <i>(AY-pricot)</i> Blossoms, adapted from a <a href="http://www.foodnetwork.com/recipes/paula-deen/lemon-blossoms-recipe/index.html">recipe</a> by none other than the southern kitchen belle, Paula Deen.<br />
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Blair went the citrus route, but gave it a twist with the apricot flavor. She wanted to recreate the flavors of an apricot cake her great grandmother used to make for her (playing the emotional card, eh?). Unfortunately, there was a bit of a snafu due to some packaging confusion, and Blair ended up with an interesting batter. Adding jello mix instead of pudding mix to the cake batter, it turned out a little... gelatinous. No, the batter is not moving/running in that picture...<br />
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But as you can see above, the results were still spectacular. Blair made many successful batches of mini cupcakes that tasted just like that cake. Of course, this sparked a 10 minute conversation about how both of us have realized that most of our cherished childhood memories have to do with food...<br />
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But enough fraternizing with the enemy. Back to the competition.<br />
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<b>The Away Team</b>: Chocolate Peanut Butter Cup Cupcakes<i> (see Trent's Birthday Cake for the recipe)</i><br />
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Because Trent's cake had been such a success, I decided to recreate it in cupcake form. I'm glad I did. A lot of the judges (our friends) felt that it was a more manageable dose of peanut butter on top of the chocolate cake. It still packed a punch, though, with its strong flavors. The smooth espresso in the cake and the creamy, sensuous peanut butter frosting led someone to call these "dark and sexy". This was to distinguish them from Blair's "cute & flirtatious" Blossoms, of course.<br />
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<i> dark & sexy</i><a href="http://farm5.static.flickr.com/4059/4451328698_4c263d8805_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4059/4451328698_4c263d8805_b.jpg" width="320" /></a></div>
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In the end, our bake-off had no official winner. Normally I'd just say I won, but I know Blair reads this...<br />
Next time, though, we're going to crown a winner. Better brush up, Blair.<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-79944214035127778672010-03-19T20:39:00.008-04:002010-03-24T00:45:59.062-04:00Roshni's Birthday Cake: A pair of Louboutins<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: 9px;"> <i>Sin</i> dessert shop, Providence, RI</span></div>
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March is the month for birthdays. For her birthday on Tuesday, my friend Roshni, the classiest Brit I know, was surprised with <a href="http://www.newsweek.com/id/63166">Louboutin</a> shoes-- but not ones to wear on her feet. These red-soled bad boys are made entirely of sugar and fondant. The shoebox, a vanilla butter cake, was covered in golden fondant and the sugar "tissue paper" was painted silver.</div>
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I'd always wanted to see a cake like this up close after seeing shows like <a href="http://www.charmcitycakes.com/gallery">Ace of Cakes</a> and Food Network Challenge, so many thanks to Roshni's sister (who orchestrated the whole affair from overseas) and <a href="http://www.eatwicked.com/">Sin</a>, a dessert shop here in Providence, Rhode Island for making sure Rosh had an awesome birthday cake. <span class="Apple-style-span" style="font-size: 8px;">And a big apology to Rosh and sister... I may have spoiled the surprise just a little bit.</span>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com5tag:blogger.com,1999:blog-7912120785637376234.post-77832721305907572062010-03-19T01:17:00.008-04:002010-04-12T09:41:56.344-04:00Trent's Birthday Cake: Chocolate PB Cup Cake<div class="separator" style="clear: both; text-align: center;">
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This past Monday was my friend Trent's 21st birthday. It only made sense, seeing as how he always lets me bake in his kitchen, that I would make him a cake. Luckily for me, he had this insight months before I did, and sent me <a href="http://penniesonaplatter.com/2009/01/25/chocolate-peanut-butter-cake/">this recipe</a> while I was still in Spain last semester. He told me (although part of me wishes he hadn't) that he actually first saw the cake on another site: <i><a href="http://thisiswhyyourefat.com/">thisiswhyyourefat</a></i>. Sigh. Quite the fan of peanut butter and chocolate (who isn't? communists?), he embarked on an expedition to the food blogosphere to track down the recipe. I don't know how much his Eagle Scout training helped him, but he eventually managed to snatch it.<br />
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A few months later, I started examining the specimen. I quickly saw that it kinda earned its place on TIWYF... 2 sticks of butter, 2 eggs + 2 egg yolks, buttermilk, melted chocolate. This made me... hesitant. But, praise be, a solution presented itself in the frosting that the cake was paired with: a <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html">peanut butter icing</a> used by Ina Garten to top some chocolate cupcakes. Having made my way to her corner of Food Network's website (here goes yet another food blog adventure...) I saw another recipe of hers for chocolate cake that had a 5-star review, but no butter and fewer egg yolks. I decided I would not be the reason WYF, so I would make <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html">Beatty's Chocolate Cake</a> into Trent's Birthday Cake.<br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px;">Beatty's Chocolate Cake</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px;"><i>(adapted from Ina Garten's recipe)</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><u>Ingredients</u></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />Butter, for greasing the pans<br />
1 3/4 cups all-purpose flour<br />
2 cups sugar<br />
3/4 cups good cocoa powder, plus more for pans<br />
2 teaspoons baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon kosher salt<br />
1 cup buttermilk, shaken<br />
1/2 cup vegetable oil<br />
2 extra-large eggs, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 cup freshly brewed hot coffee or espresso<br /><br />
<u>Directions</u><br /><br />
Frosts and fills 1 two-layer 9-inch cake
Preheat the oven to 350 degrees F. Butter two 8-inch (or 9-inch if you only have those) round cake pans. Line with parchment paper, then butter the pans and then "flour" the pans with cocoa powder (works just as well as flour without the risk of white spots on your dark cake!).</span><br />
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee/espresso and stir just to combine, scraping the bottom of the bowl with a rubber spatula.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">To assemble cake (frosting recipe follows) Place one layer, flat side down, on a flat plate or cake pedestal. Depending how the cakes rose, you may need to trim off the rounded tops a bit. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, flat side up, and spread the frosting evenly on the top and sides of the cake. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px;">Peanut Butter Frosting (<a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html">Ina Garten</a>)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px;"><i>Frosts and fills 1 9-inch two-layer cake</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">2 cups confectioner's sugar <br />2 cups creamy peanut butter<br /> 10 tablespoons unsalted butter, at room temperature<br /> 1-1/2 teaspoons pure vanilla extract <br />1/2 teaspoon kosher salt <br />2/3 cup heavy cream
<br /><br />Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
<br />Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
<br />Add the cream and beat on high speed until the mixture is light and smooth.</span><br />
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Thanks to <i>Pennies on a Platter </i>for the great ideas for decorating the cake. I didn't think lots of PB cups could look any better than they do just sitting in the table. I was wrong.</div>
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A quick play-by-play after the cake was frosted and the birthday boy was ready:</div>
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<a href="http://farm5.static.flickr.com/4028/4444126387_7c8d3b8bb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>^<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: italic;">my favorite part</span></div>
</div>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-48847329555279558752010-03-17T01:56:00.010-04:002010-03-18T01:19:43.589-04:00Brownies with Browned Butter Espresso Frosting<div class="separator" style="clear: both; text-align: center;">
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I like to think of brownies as an experiment in the interaction of two principles taken from architecture and design: form and flavor. Are the brownies cakey, fudgy, gooey, marbled, frosted? Do the brownies have a strong chocolate taste <i>(they friggin' better- none of that blondie business, please)</i>--dark, milk or white chocolate? mocha or mint? sweet? a little salty? <span class="Apple-style-span" style="color: #444444;"> </span><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #999999;">(Stay tuned for excellent news I just received about a certain type of salty brownies! Seriously.)</span></span><br />
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All that said, brownies can be incredibly simple. Architectural design is easy, after all. Simple, not<i> plain</i>, but "just a little bit conceited", like Fergie. They're just all about how chocolately and fudgey/cakey they are. But if you're feeling adventurous, they can be jazzed up by adding another flavor into the mix. The other day when I was invited over to the kitchen of some other friends, Tessa and Katie, I was feeling adventurous.<br />
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I found <a href="http://www.mybakingaddiction.com/amazing-brownies-a-giveaway/">this recipe</a>, that perfect, self-centered brownie: all about having the right texture and a good amount of chocolate. Pair it with a <i>fierce</i> browned butter and espresso icing inspired by <a href="http://www.recipegirl.com/2007/06/09/kahlua-brownies-with-browned-butter-kahlua-icing/">this</a>, and you get the <a href="http://www.youtube.com/watch?v=rNM5HW13_O8">diva</a> of baked goods.<br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Tahoma;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma; font-size: 14px;">
Fudgy, Chewy, Cakey Brownies</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma; font-size: 12px;">adapted from <i>My Baking Addiction's take on </i><i>“The Perfect Recipe” by </i><a href="http://www.amazon.com/Perfect-Recipe-Anderson-Executive-Editor/dp/0618132694"><i>Pamela Anderson</i></a><i>. No, I thought that, too. Not the one from Baywatch.</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma; font-size: 12px;"><i><br /></i>
<span class="Apple-style-span" style="font-family: Verdana, Arial, Tahoma;">Makes 16 brownies.</span><br />
2/3 cup all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking powder<br />cooking spray<br />2 ounces unsweetened chocolate<br />4 ounces bittersweet or semisweet chocolate<br />10 tablespoons (1 stick plus 2 tablespoons) unsalted butter<br />
1 teaspoon espresso powder or instant coffee powder<br />
1 1/4 cups sugar<br />
2 teaspoons vanilla extract<br />
3 large eggs<br />
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts, espresso powder<br />
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Adjust oven rack to lower-middle position and preheat oven to 325 degrees.<br />
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Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray.<br />
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Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.<br />
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Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar, vanilla, espresso powder. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.<a href="http://farm3.static.flickr.com/2787/4438885805_0e26fe2cb5_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2787/4438885805_0e26fe2cb5_b.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: Arial, Tahoma; font-size: 12px;"><br />
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Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.<br />
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Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes. Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.</span></span><br />
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Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, <i>at least three hours</i>. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.</span><br />
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Browned Butter Espresso Icing:<br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma; font-size: 12px;">adapted from <i>Recipe Girl</i></span></span></div>
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¼ cup butter (½ stick)</div>
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1 Tbs espresso powder dissolved in 2 Tbs warm water</div>
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1 Tbs whipping cream</div>
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2¼ cups powdered sugar (more or less)- sift after measuring</div>
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Place butter in saucepan and heat until lightly browned. Remove from heat and add espresso; whipping cream.<br />
Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable).
Pour on top of cooled brownies and spread to edges to cover completely.<br />
Refrigerate until set. Chilled brownies are easiest to cut. Use a large, sharp knife, wipe clean after each cut, and you’ll get nice, clean cuts.</div>
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Some notes:
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<br />
I doubled the recipes and made the brownies in a 9x13 pan because there is a dearth of square pans in my life.<br />
Because of that, I might have overcompensated with the baking time--they came out less fudgy than I expected, but they were still very rich. I think they even needed the strong notes of espresso in the icing to help cut the richness.<br />
If you look <span class="Apple-style-span" style="text-decoration: line-through;">carefully</span> at the picture just above, you can tell that our icing was put on while the brownies were still warm... so it had that nice glisten (i.e. the icing was melting off). My OCD would have liked it if we had waited for the brownies to cool, but my tastebuds could wait no longer. And despite my obsession, I do believe that <a href="http://en.wikipedia.org/wiki/Form_follows_function">form follows flavor</a>.Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com4tag:blogger.com,1999:blog-7912120785637376234.post-58982257332164743502010-03-12T14:20:00.002-05:002010-03-12T14:32:39.102-05:00Lemon Bars<div class="separator" style="clear: both; text-align: center;">
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Lemon bars - the staple of bake sales, church functions and cookie exchanges... unless you're me. Gasp! I know. Several of my friends looked at me with wide eyes when I said I'd never, ever had a lemon bar before making these. Somehow these sweet and tangy treats managed to elude me for 20 years. Luckily, my friend Trent (I swear, I have other friends too.) asked if I could whip some up, thereby ending the two decade drought of lemony goodness.
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<br />
So I turned to <a href="http://www.tastespotting.com/">Tastespotting</a>, and again was brought to the perfect recipe by the perfect picture. <a href="http://smittenkitchen.com/2008/01/lemon-bars/">Smitten Kitchen's reworking</a> of Ina Garten's lemon bars looked and sounded amazing. You should take a look- her pics blow mine out of the water. Granted, I didn't have any powdered sugar on hand to prettify the bars... but her photo skills are still light-years ahead of mine. And beyond all that, she even came up with an option for increasing the "lemoniness" of the bars. Great success. I needed to recreate these to fix this gaping hole in my life.<br />
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<span style="letter-spacing: 1px;"><b>Lemon Bars</b><br /><i>From Smitten Kitchen, adapted from </i><i><a href="http://www.amazon.com/gp/product/0609602195?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0609602195">The Barefoot Contessa Cookbook</a></i></span></div>
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<span style="letter-spacing: 1px;"><u>For the crust: </u><br />
1/2 pound unsalted butter, at room temperature<br />
1/2 cup granulated sugar<br />
2 cups flour<br />
1/8 teaspoon kosher salt</span></div>
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<span style="letter-spacing: 1px;"><u>For the full-size lemon layer: </u><br />
6 extra-large eggs at room temperature<br />
2 1/2 cups granulated sugar<br />
2 tablespoons grated lemon zest (4 to 6 lemons)<br />
1 cup freshly squeezed lemon juice<br />
1 cup flour</span></div>
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<span style="letter-spacing: 1px;">Confectioners’ sugar, for dusting</span></div>
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<span style="letter-spacing: 1px;"><u>[Or] for a thinner lemon layer:</u></span></div>
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<span style="letter-spacing: 1px;">4 extra-large eggs at room temperature<br />
1 2/3 cups granulated sugar<br />
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)<br />
2/3 cup freshly squeezed lemon juice<br />
2/3 cup flour</span></div>
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<span style="letter-spacing: 1px;">Confectioners’ sugar, for dusting</span></div>
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<span style="letter-spacing: 1px;">Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.</span></div>
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<span style="letter-spacing: 1px;">For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.</span></div>
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<span style="letter-spacing: 1px;">Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.</span></div>
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<a href="http://farm5.static.flickr.com/4007/4426772125_00fa02960b_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm5.static.flickr.com/4007/4426772125_00fa02960b_b.jpg" width="200" /></a><span style="letter-spacing: 1px;">For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.</span></div>
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<span style="letter-spacing: 1px;">Cut into triangles and dust with confectioners’ sugar.</span><span class="Apple-style-span" style="color: #0b5394;">Cutting these into triangles is key. Especially with the larger filling, these bars are nice and tart, and just right in smaller bites. And, as my friends pointed out, you don't feel as bad going back for another.</span></div>
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My friends, being the troupers that they are, didn't mind that the bars lacked a dusting of confectioner's sugar. It didn't stop any of us from going back for more. I was finally able to understand the reasons behind the lemon bar's tenure at events featuring baked goods. In the words of my budding inner food writer <i>(everyone has one of those, right?)</i>... the bars are a balanced meeting of sweetness and tanginess wrapped in the smooth, bright flavors of lemon and butter. <br />
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Or, they're sweet, tart, lemony, buttery and delicious, and that's all this classic needs to describe itself.<br />
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<br />Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-9032417749082515302010-03-11T21:58:00.032-05:002010-03-12T12:06:27.856-05:00Peanut Butter Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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In the spirit of last month's world athletic activities, I'd say that the delectable combination of peanut butter, oatmeal and chocolate makes these cookies<br />
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<i>creamier.</i><br />
<i>chewier.</i><br />
<i>tastier</i>.<br />
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Baked at the right temperature and for just the right amount of time, these <i>medallions</i> of flour, sugar and butter achieve the perfect <i>golden</i> and <i>bronze </i>hues that'll make anyone's mouth water. <i>(Ok I'm done with the puns.)</i><br />
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Once again, my friend Trent spared me from having to schlep all my baking gear down five flights of stairs to the kitchen. Instead I just had to carry my baking sheets halfway across campus. A fair deal.<br />
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Trent proposed making some sort of peanut butter cookie this time, so I turned to one of my favorite blogs, <a href="http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/">Brown Eyed Baker</a>. Of course, she had just what we were looking for: Peanut Butter Oatmeal Chocolate Chip cookies. Even though their name was a bit of a mouthful, they looked so good that all I could think of was just that: mouthfuls and mouthfuls of them.<br />
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<a name='more'></a><b><span class="Apple-style-span" style="color: #666666;">Peanut Butter-Oatmeal Chocolate Chip Cookies</span></b><br />
<span class="Apple-style-span" style="font-size: 10px;"><span class="Apple-style-span" style="color: #666666;">(From </span><i><span class="Apple-style-span" style="color: #666666;">Brown Eyed Baker</span></i><span class="Apple-style-span" style="color: #666666;">)</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666;">Makes about 16 cookies</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666;">1 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="color: #666666;">1 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="color: #666666;">¼ teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #666666;">1 stick (½ cup) unsalted butter, at room temperature</span><br />
<span class="Apple-style-span" style="color: #666666;">½ cup creamy peanut butter </span><br />
<span class="Apple-style-span" style="color: #666666;">½ cup granulated sugar </span><br />
<span class="Apple-style-span" style="color: #666666;">1/3 cup light brown sugar </span><br />
<span class="Apple-style-span" style="color: #666666;">½ teaspoon vanilla extract </span><br />
<span class="Apple-style-span" style="color: #666666;">1 egg</span><br />
<span class="Apple-style-span" style="color: #666666;">½ cup rolled oats </span><br />
<span class="Apple-style-span" style="color: #666666;">1 cup semisweet chocolate chips</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span><br />
<span class="Apple-style-span" style="color: #666666;">1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">2. Whisk together the flour, baking soda and salt; set aside.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.</span><br />
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and voilà:<br />
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<span class="Apple-style-span" style="color: #555555; line-height: normal;"><span class="Apple-style-span" style="font-size: 10px;">All these pics are actually from the next day, btw. I managed to </span><span class="Apple-style-span" style="text-decoration: line-through;"><span class="Apple-style-span" style="font-size: 10px;">steal away</span></span><span class="Apple-style-span" style="font-size: 10px;"> save some</span></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size: 10px;">cookie dough and bake some up for the guys. I was voted 'Suitemate of the Day'.</span></span></div>
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<span class="Apple-style-span">So there you have it. Another <span class="Apple-style-span" style="text-decoration: line-through;">"gold medal"</span> <span class="Apple-style-span">(just couldn't leave that one)</span><i> </i>excellent cookie recipe to file away for those days that need a little pb and chocolate.</span>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com1tag:blogger.com,1999:blog-7912120785637376234.post-35829834296705577852010-03-05T21:11:00.018-05:002010-03-11T00:03:08.729-05:00Hungarian Kuglóf<div class="separator" style="clear: both; text-align: left;">
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<i> kuglóf, kougelhopf, Gugelhupf, bábovka, babka...</i></div>
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There are many names for this airy and buttery yeast cake that's swirled with either a chocolate or cinnamon filling, but let's just say that no matter what language you speak, you can call this pastry a little piece of heaven.<br />
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Usually known as <a href="http://en.wikipedia.org/wiki/Babka">babka</a> (like in the <i>Seinfeld</i> episode) in the U.S., <i>kuglóf</i> originated in Central and Eastern Europe, and, depending on your baking heritage, can take many slightly different forms. The variety found in America-- often made with a streusel topping--can be very rich, and usually has either a chocolate or a cinnamon (raisin) filling. While I prefer the former by far, my family is divided on the issue. And what a polemical issue it is, given the great social significance of babka:
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</span><br />
<div style="font-size: 10px; font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: That's the last babka. They got the last babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: I know. They're going in first with the last babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: That was our babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: You can't beat a babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: We should have had that babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: They're going to be heroes.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: What are we going to do now. If we can't get the babka the whole thing's useless.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: Well how about a carrot cake?</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: Carrot cake? Now why is that a cake? You don't make carrots into a cake. I'm sorry.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: Black Forest?</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: Black Forest? Too scary. You're in the Forest, oohh. That was our babka. We had that babka!</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: What's this one?</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">CLERK: That's cinnamon babka.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: Another babka?</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">CLERK: There's chocolate and there's cinnamon.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: Well, we've got to get the cinnamon.</span></span></span></div>
<div style="font-weight: normal;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">ELAINE: No, but they got the chocolate. We'll be going in with a lesser babka.</span></span></span></div>
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: 11px;">JERRY: I beg your pardon? Cinnamon takes a back seat to no babka. People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, "Oh This is so good. What's in it?" The answer invariably comes back, Cinnamon. Cinnamon. Again and again. Lesser babka - I think not.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: x-small;">(Thanks,</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><a href="http://www.seinfeldscripts.com/TheDinnerParty.html"><span class="Apple-style-span" style="font-size: x-small;">Seinfeld Scripts</span></a><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: x-small;">)</span></span><br />
<br />
<a name='more'></a>While kuglóf might not cause such controversy in other places of the world, it is by no means a trivial matter. When I was in Alsace last November with some friends (<i>oh là là</i>), we were lucky enough to be celebrating someone's birthday and smart enough to tell the couple we were renting the cottage from about it. The next night they treated us to an authentic Alsatian <i>kougelhopf </i>as a birthday gift for my friend. <i>Oh mon dieu</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBH2kUVJLL4MEAvKRCPvQv0L9tZSaCLlqfkqq89favsRtNAjobEBwZc2YGVGzvi2KK1pB4anG7EFbtrdBo-JuT0gOtWgC7oSOairCFyaYr7xhHZl_qAu4PMLFnx7We5mQCDrZk5zmdmo/s1600-h/Kougelhopf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBH2kUVJLL4MEAvKRCPvQv0L9tZSaCLlqfkqq89favsRtNAjobEBwZc2YGVGzvi2KK1pB4anG7EFbtrdBo-JuT0gOtWgC7oSOairCFyaYr7xhHZl_qAu4PMLFnx7We5mQCDrZk5zmdmo/s320/Kougelhopf.jpg" width="304" /></a></div>
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: small;">T</span></span><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span">his kougelhopf had a very light texture and was almond flavored-- It's a bit hard to see,</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: small;">but there are almonds that go around the top of the cake. Très délicieux.</span></span></div>
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When it comes to the Hungarian tradition, which is what runs in my family--on both sides, believe it or not-- I turn to my mom, who tells me stories of the giant <i>kuglóf</i> my grandmother used to make--every weekend. A few years ago, after my first attempt at recreating the legend was met with a bit of confusion and frustration and <b>hours</b> of waiting, I concluded that my grandma's superhero powers must have included the strongest of kneading arms and the patience of a saint. Now, having gone through this recipe (and a few others) several times (Hungarians love their kuglóf) I hope to one day possess a tiny fraction of my grandmother's superpowers. My mom says I'm getting closer each time.<br />
<br />
So I went through several kuglóf/babka recipes before finding this one from <i>pastry studio</i>. I tried Martha Stewart's <a href="http://www.marthastewart.com/recipe/chocolate-babka">recipe</a> and a few others, but none of them made my parents' eyes light up when they came out of the oven quite like <a href="http://pastrystudio.blogspot.com/2009/02/hungarian-kuglof.html">this one</a>. Thank you, <i>pastry studio</i>.<br />
<br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hungarian Chocolate Kuglof</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">adapted from Vogue Entertaining & Travel 2002</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Serves 8 to 10<br />
<br />
3/4 C milk<br />
1 pkg active dry yeast<br />
2 3/4 C flour [ I increased to about 3 C ]<br />
1/3 C sugar<br />
1/2 t salt<br />
4 oz (1 stick) butter<br />
3 eggs @ room temperature<br />
1 t vanilla<br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">And now, the Great Choice: Chocolate or Cinnamon Raisin. I asked my family to vote this time around. There was a tie. Always diplomatic, I decided to make a small kuglóf of each kind. This resulted in some creative dough and filling halving, which I wouldn't recommend for your first time around...</span></span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">So here are the choices: the first is <i>pastry studio</i>'s chocolate filling, and the second I kinda came up with on the fly.</span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;"><br />
</span></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Filling <span class="Apple-style-span" style="color: #0b5394;">1 (Chocolate)</span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
2 oz (4 T) butter<br />
1/4 C cocoa powder<br />
2 t Grand Marnier <span class="Apple-style-span" style="color: #0b5394;">I like to keep the flavors more simple, so I usually just replace this with some butter.</span><br />
1/2 C sugar<br />
1/2 t cinnamon</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Filling 2 (Cinnamon Raisin)</span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">2 oz (4T) butter</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">1/2 C rehydrated and flavored raisins (I put the raisins in a bowl and then cover them with boiling water and a few tablespoons of amaretto and Triple Sec. Ok, so maybe I don't always keep flavors simple).</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">1/2 C brown sugar</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">2-3 t cinnamon, to taste</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;"><br />
</span> Generously slather an 8” Kugelhopf mold or tube pan with soft butter. <span class="Apple-style-span" style="color: #0b5394;">I usually use a Bundt pan, but this time also used a loaf pan and baking sheet to handle the recipe splitting I had to do. Also, the butter really gives the kuglof a nice color and outer texture, and of course, makes it much easier to get out of the pan.</span><br />
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Gently warm the 3/4 C milk. Place 1/4 C of the milk in a bowl and sprinkle the yeast over it along with a pinch of sugar. Let stand for <b>5 minutes </b>until the yeast is dissolved. Stir in about 2 – 3 T of the measured flour to make a sticky dough, then cover and set aside in a warm place for about <b>30 minutes</b>. <span class="Apple-style-span" style="color: #0b5394;">A countertop that gets lots of sunlight during the morning or middle of the day is a perfect spot for the dough the rise.</span><br />
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Gently re-warm the remaining 1/2 C milk with the 4 oz butter until melted. Cool to lukewarm. <span class="Apple-style-span" style="color: #0b5394;">Do this while you wait for the dough to rise- cooling takes longer than you'd think (close to 15-20 mins) and makes it a lot easier to get the dough together later.</span><br />
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Beat the eggs together with the vanilla.<br />
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Whisk together the remaining flour, sugar and salt in a large wide bowl and make a well in the center. Place the lukewarm milk/butter mixture, beaten eggs/vanilla and the bit of risen yeast dough to the center of the bowl in the well. Work all of it together with your hand, first mixing the ingredients in the center and then working in the flour around the edges bit by bit. The dough should take just a couple of minutes of mixing to form a smooth dough. If it’s too sticky, keep adding flour a tablespoon at a time until it forms a soft and pliable dough. <span class="Apple-style-span" style="color: #0b5394;">The dough will be <b>sticky. </b>But if you can work with it, don't add too much flour. If it's necessary for rolling out the dough, more flour can be added then.</span><br />
<br />
Turn out the dough onto a lightly floured work surface or piece of parchment and knead for about 5 minutes until smooth and elastic. Place the dough in a large wide bowl that has been generously oiled, turning the dough over so the top surface is oiled. Cover the top of the bowl with a light cloth or piece of plastic wrap and set aside in a warm place until the dough doubles in size, about <b>30-40 minute</b><b>s</b>.<br />
<br />
For the filling, melt the 2 oz butter and take off the heat. Whisk in the cocoa and Grand Marnier to make a thin paste. Whisk until there are no lumps. Set aside. In another bowl, stir sugar and cinnamon together and set aside. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;">For the cinnamon raising filling, before melting the butter, put the raisins in a medium bowl, add a few tablespoons of amaretto and/or triple sec (the flavors won't end up being too strong in the kuglóf, so don't be afraid to be generous) and then pour in boiling water to cover the raisins. Let stand <b>5-10 minutes</b>, until the raisins are slightly plump. In another bowl, stir sugar and cinnamon together and set aside. </span><br />
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When the dough is ready, divide it into two pieces and roll out one at a time on a lightly floured surface or piece of parchment to about 13” x 8”, the length depending on the circumference of the base of your pan. Spread half the cocoa butter paste on the dough and sprinkle with half the cinnamon sugar. Roll up the dough into a log starting at the longer side. Lift it gently and place into the buttered kugelhopf or tube pan and pinch the ends together to seal. Repeat with the second piece of dough and stack it on top of the other piece, forming two rings inside the mold. Overlap the ends of the log and tuck under. Set aside in a warm place until the dough has risen to about an inch from the top of the mold, about <b>30 to 45 minutes </b>or so. <span class="Apple-style-span" style="color: #0b5394;">Let me just say that by adding an extra filling and halving the dough to these steps, I somehow found a way to end up with three babkas of different sizes and shapes. Oops.</span></span></span><br />
<a href="http://farm3.static.flickr.com/2707/4407945722_21dd234dc5.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"> <img border="0" height="240" src="http://farm3.static.flickr.com/2707/4407945722_21dd234dc5.jpg" width="320" /></a><span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: black; font-family: Thonburi; font-size: medium; line-height: normal;"></span></span></span></span><br />
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<a href="http://farm5.static.flickr.com/4032/4407178731_d07f1e6227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://farm5.static.flickr.com/4032/4407178731_d07f1e6227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm5.static.flickr.com/4032/4407178731_d07f1e6227.jpg" width="240" /></a></div>
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<div style="text-align: center;">
<div style="text-align: right;">
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;">Two small cinnamon raisin babka and a chocolate babka. Three's a party.</span></span></div>
</div>
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<div style="text-align: right;">
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"><br />
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<span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Preheat oven to 375 degrees. Place the mold on a baking sheet and bake for about <b>35 to 40 minutes</b>, until it’s risen and browned. If the top browns too quickly, cover with foil and continue baking.<br />
<br />
Remove from oven and place on a cooling rack for about <b>10 minutes</b>, then turn the Kuglof out on the rack to cool completely before slicing. <span class="Apple-style-span" style="color: #0b5394;">You've probably noticed that I made all the times in the recipe bold. If you add them up, you'll see that making babka is a serious time commitment... that is completely worth it.</span></span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Thonburi; font-size: medium; line-height: normal;"><a href="http://farm5.static.flickr.com/4046/4407946322_49bd553aae_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4046/4407946322_49bd553aae_b.jpg" width="400" /></a></span></span></span></div>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com4tag:blogger.com,1999:blog-7912120785637376234.post-38527408577331324872010-02-24T22:26:00.027-05:002010-02-28T13:50:44.022-05:00Doug's Birthday Cake<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4006/4385757761_c64d672ea6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2733/4385756981_36354bd350_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://farm3.static.flickr.com/2733/4385756981_36354bd350_b.jpg" width="480" /></a></div><br />
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I always <i>(: for the past few years)</i> bake a cake for my younger brother's birthday. This year, I thought I would take advantage of a long weekend to go home and bake one-- two months late. For some reason, (uh, re-entry shock?...) I never got around to making one during my time at home after getting back from Barcelona, so a week after this country celebrated our first president's birthday, I needed to make amends .<br />
<div><br />
Naturally, I called Doug (my bro) before I even got home so I could start planning. He was gracious enough<i> (: I begged him)</i>to request a flavor for the cake, which made my life <b>so</b> much easier. Always a man of style, he chose a classic: yellow butter cake with chocolate frosting. A classic... which I had no go-to recipe for, sadly. So I started searching and eventually found a <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/#more-3882">butter cake</a> and a milk chocolate buttercream frosting that both looked crazydelicious.<br />
<a name='more'></a><br />
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<span class="Apple-style-span" style="color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px;"></span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Best Yellow Layer Cake</span></b><br />
<b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">(from </span></span><i><a href="http://smittenkitchen.com/"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">Smitten Kitchen</span></span></a></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">)</span></span></span></b><br />
<b><br />
</b><br />
<span class="Apple-style-span" style="font-family: inherit;">Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4 cups plus 2 tablespoons cake flour (not self-rising)<br />
2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 sticks (1 cup) unsalted butter, softened<br />
2 cups sugar<br />
2 teaspoons pure vanilla extract<br />
4 large eggs, at room temperature<br />
2 cups buttermilk, well-shaken</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2707/4386455282_42ce426f4e_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://farm3.static.flickr.com/2707/4386455282_42ce426f4e_o.jpg" width="480" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I covered the front cake with tin foil to keep it from browning too much.. but there was some stickage...</span></div><span class="Apple-style-span" style="font-size: small;"><br />
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Even though the frosting SK pairs with the cake sounds pretty awesome, I was convinced to deviate by this delicious-looking <a href="http://milkandhoneycafe.blogspot.com/2009/04/bah-humbug.html">milk chocolate buttercream</a>.<br />
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<span class="Apple-style-span" style="font-weight: bold;">Milk Chocolate Buttercream Frosting</span><br />
<b></b><span class="Apple-style-span" style="font-size: x-small;">(from </span><i><a href="http://milkandhoneycafe.blogspot.com/"><span class="Apple-style-span" style="font-size: x-small;">Milk + Honey Cafe</span></a></i><span class="Apple-style-span" style="font-size: x-small;">)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10 oz. bittersweet chocolate, finely chopped</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10 oz. milk chocolate, finely chopped <span class="Apple-style-span" style="color: #0b5394;">I did more of a coarse/whatever chop....</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 c. heavy cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbs. light corn syrup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 sticks (1 pound! <span class="Apple-style-span" style="color: #0b5394;">with buttercream, it's </span><span class="Apple-style-span" style="color: #0b5394;"><b>go big or go home</b></span>)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1. Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2. Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.</span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Thonburi;"><a href="http://farm5.static.flickr.com/4045/4386509408_8d22de1600_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm5.static.flickr.com/4045/4386509408_8d22de1600_b.jpg" width="240" /></a><a href="http://farm3.static.flickr.com/2766/4385745375_4e7f9dc773_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm3.static.flickr.com/2766/4385745375_4e7f9dc773_b.jpg" width="240" /></a></span> </span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3. For a softer and lighter frosting, I whipped the cold frosting once more with the paddle attachment before putting it into a frosting bag. <span class="Apple-style-span" style="color: #0b5394;">I highly suggest. A pound of butter needs all the help it can get to be "light".</span></span></span><br />
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As you can see, there was plenty of frosting for the cake. I may have even gone overboard, considering how much butter was in the frosting. Next time I might try that chocolate sour cream frosting Smitten Kitchen recommended, or I might just leave out a stick... maybe... that butter was delicious, and always served at room temperature! If for some odd reason this cake can't be finished in one evening (we tried... but the five of us could only make a dent in this behemoth cake) refrigerate the cake and then microwave a slice at a time so you get the silky, buttery texture the frosting is meant to have. There's no point eating a pound of butter if it's hard as a rock.<br />
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As for getting the frosting on the cake, I wish I had recorded more of the process. It was a fairly straightforward frosting job: level the cakes, do crumb coat, filling, top & sides, and then... move the cake from the frosting turntable (Yes, I have one of those. Got it last Christmas. It's the shiz.) to the cake stand. The last bit was craftily carried out by me and my mom. Maybe in the future I'll devise a better system...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2801/4386519734_3ca294cc01_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2801/4386519734_3ca294cc01_b.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">I hope my brother appreciated the work that went into this... </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Thanks, Mom.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div>After we spared my brother a rendition of Happy Birthday, I think he enjoyed his birthday cake, even if it had come two months late. In fact, I think we all did. The generous slices were pretty much devoured. Yellow cake with chocolate frosting might have to become a birthday tradition in this family.</div>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com0tag:blogger.com,1999:blog-7912120785637376234.post-5867625626051376792010-02-21T22:58:00.010-05:002010-02-26T20:20:14.488-05:00New York Style Crumb Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4069/4376993733_50d024bd1e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://farm5.static.flickr.com/4069/4376993733_50d024bd1e_b.jpg" width="640" /></a></div><br />
"Piece of cake. Piece of crumb cake." - ???<br />
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Anybody? For some reason, I've always remembered the movie Casper (with Christina Ricci) with this line spoken by the priest/exorcist who attempts to empty the house of the friendly ghosts.<br />
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But besides clever writing, crumb cake reminds me of the trips my family used to take to a resort/lodge in Pennsylvania every Columbus Day Weekend. Each morning, breakfast in the enormous dining hall would start with a fresh-baked crumb cake brought straight to the table as we sat down. Seeing this <a href="http://pieceofcakeblog.blogspot.com/2010/01/i-deserve-medal.html">recipe's photo</a> on <a href="http://www.tastespotting.com/">Tastespotting</a> (an awesome site if you feel like window shopping for recipes) took me right back to those brisk October mornings where the smell of wood burning in the fireplace gave way to that of butter and cinnamon wafting up from the still warm dish sitting on our table. ...So as you can tell... I needed a piece of crumb cake. Luckily, being home for the weekend, I had most of the ingredients on hand, even the cake flour, and was ready to get to work.<br />
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First, many thanks to Shauna from <a href="http://pieceofcakeblog.blogspot.com/">Piece of Cake</a> for posting the recipe with such great pics. They definitely caught my eye and inspired me to make this.<br />
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<span class="Apple-style-span" style="line-height: 19px;"><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">New York-Style Crumb Cake</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">Adapted from</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-family: inherit;"> America's Test Kitchen</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
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Serves 12 <span class="Apple-style-span" style="color: #0b5394;">(in a perfect world this would say 1)</span><br />
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For the crumb topping:<br />
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1/3 cup granulated sugar<br />
1/3 cup dark brown sugar<br />
1/8 teaspoon salt<br />
3/4 teaspoon ground cinnamon<br />
1/2 cup (1 stick) unsalted butter, melted, still warm<br />
1 3/4 cups cake flour <span class="Apple-style-span" style="color: #0b5394;">Love the Swan's Down~</span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"> For the cake:<br />
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1 1/4 cups cake flour<br />
1/2 cup granulated sugar<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
6 tablespoons unsalted butter, at room temperature <br />
1 large egg<br />
1 large egg yolk<br />
1 teaspoon pure vanilla extract<br />
1/3 cup buttermilk, at room temperature <span class="Apple-style-span" style="color: #0b5394;">I substituted low-fat milk +white vinegar (Put 1 tsp. vinegar in a measure cup, then fill with milk to 1/3 cup. It's that easy.)</span><br />
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Set an oven rack to the upper-middle position and preheat the oven to 325 degrees. Spray an 8-inch square baking dish with nonstick cooking spray and line it with a strip of parchment paper or aluminum foil that is just shy of the width of the dish and long enough to overhang the sides of the dish. Spray the parchment paper with nonstick spray as well.<br />
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In a medium bowl, stir together all the ingredients for the crumb topping until they form a smooth dough. Let the dough rest for 10 minutes while you prepare the cake.<br />
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In the bowl of an electric mixer, stir together the cake flour, sugar, baking soda and salt at low speed. With the mixer running on low, add the butter chunks one at a time, letting each one incorporate into the dry ingredients before adding another. When the mixture resembles even, moist crumbs, add the egg, egg yolk, vanilla and buttermilk, and increase the speed to medium. Beat until the batter is light and fluffy, about 2 minutes. Scrape the batter into the prepared pan.<br />
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Break apart the crumb topping into large pea-sized pieces, rolling them slightly in between your fingertips to get them to hold their shape. <span class="Apple-style-span" style="color: #0b5394;">I needed to recruit the help of my brother... so many pieces.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4005/4377324810_3f9a2be151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4005/4377324810_3f9a2be151.jpg" width="320" /></a></div><span class="Apple-style-span" style="line-height: 19px;"><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394;"></span>Spread the crumbs in even layer over the batter. Bake until the crumbs are golden and a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4064/4376577297_eef0786f77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm5.static.flickr.com/4064/4376577297_eef0786f77.jpg" width="240" /></a> <a href="http://farm3.static.flickr.com/2790/4377681390_9899ae14d1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm3.static.flickr.com/2790/4377681390_9899ae14d1.jpg" width="240" /></a></div><span class="Apple-style-span" style="line-height: 19px;"><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Cool on wire rack at least 30 minutes. Lift the cake out of the pan using the parchment handles. Dust with confectioners' sugar just before serving. <span class="Apple-style-span" style="color: #0b5394;">I needed lots of willpower to not devour this before taking pictures....</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4028/4376940631_a4469e4ecb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4028/4376940631_a4469e4ecb_b.jpg" width="400" /></a></div><span class="Apple-style-span" style="line-height: 19px;"><br />
</span>Matt from AEPiehttp://www.blogger.com/profile/08088866126443125523noreply@blogger.com4tag:blogger.com,1999:blog-7912120785637376234.post-14004338290702172372010-02-20T22:27:00.011-05:002010-02-26T20:37:18.296-05:00Chunky Monkey Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2792/4374767002_8248498881_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://farm3.static.flickr.com/2792/4374767002_8248498881_b.jpg" width="640" /></a></div><br />
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</div><div>Put together a little <i>chunky</i> (peanut butter & chocolate chips) with a little <i>monkey</i> (mashed banana) and you get these dark, rich cookies that are perfect with a cup of coffee. Based on the Ben & Jerry's flavor combo :<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBzDwpJUXzshcVf-UnsJDSIcjgMlttD3m52FFgKZwthGwNAo4-HmihMAaTwhYNX_JhnvtH046D8XQfT9yuLavbLL1UoNpbvQSSwlYrmMmFwZy9o85zDdce0oM73zDgFc1uwmMRXkJU850/s1600-h/ben-and-jerrys-chunky-monkey-23052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBzDwpJUXzshcVf-UnsJDSIcjgMlttD3m52FFgKZwthGwNAo4-HmihMAaTwhYNX_JhnvtH046D8XQfT9yuLavbLL1UoNpbvQSSwlYrmMmFwZy9o85zDdce0oM73zDgFc1uwmMRXkJU850/s200/ben-and-jerrys-chunky-monkey-23052.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>these biscotti have a blend of banana, chunky peanut butter, and chocolate all baked (<i>twice</i>, more on this later) together into the form of the traditional Italian dry cookie.<br />
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More on <i><a href="http://en.wikipedia.org/wiki/Biscotti">biscotti</a><span class="Apple-style-span" style="font-style: normal;">:</span></i> The plural of the Italian <i>biscotto</i>, meaning cookie or biscuit, biscotti are a twice-baked (from which they get their name "bi-cooked") and therefore relatively dry cookie or biscuit. <i>Biscuit, </i>actually, is a <a href="http://en.wikipedia.org/wiki/Cognate">cognate</a> (Can you tell I'm a linguistics major?) of <i>biscotto</i>, as are the Spanish <i>bizcocho</i> and German <i>Biskuit, </i>although the latter two refer more to a type of spongecake than to a cookie!<br />
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Before I get to the recipe, I need to thank my friend and roommate from last year, Trent, who offered to let me bake in his kitchen! Not only did he save me from scrubbing the AEPi kitchen with Lysol wipes (he keeps his kitchen spick and span) , but he also was a big help: I conquered my OCD and let him measure the cocoa powder.<br />
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<span class="Apple-style-span" style="font-family: inherit;">Now, the </span><a href="http://www.visionsofsugarplum.com/2010/01/chunky-monkey-biscotti.html"><span class="Apple-style-span" style="font-family: inherit;">recipe</span></a><span class="Apple-style-span" style="font-family: inherit;">:</span><br />
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</span> </span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="text-decoration: underline;">Chunky Monkey Biscotti (from </span></span><i><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="text-decoration: underline;">Sugar Plum</span></span></i><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="text-decoration: underline;">)</span></span></span></span><br />
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<span class="Apple-style-span" style="color: #666666; line-height: 19px;">1 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;"> 1/4 cup unsweetened cocoa powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup granulated sugar<br />
1/2 cup mini chocolate chips<br />
1/2 cup mashed ripe banana<br />
2 large eggs<br />
1/2 cup chunky peanut butter<br />
3/4 teaspoon vanilla extract<br />
Melted chocolate for dipping, optional<br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.<br />
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt;</span> </span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Whisk in sugar and chocolate chips until combined.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;"> In a large mixing bowl, whisk together banana, eggs, peanut butter and vanilla until well combined.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Stir in dry ingredients until well combined.</span><span class="Apple-style-span" style="color: #0b5394;"> When the dough wasn't "doughy" enough I realized that I had forgotten to put in the last 1/2 cup of flour... I blamed it on Trent asking me to measure it after he failed at opening the bag of flour.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Divide dough and shape into three (9 x 2-1/3 inch</span><span class="Apple-style-span" style="color: #444444;"> </span><span class="Apple-style-span" style="color: #0b5394;">quite specific</span><span class="Apple-style-span" style="color: #0b5394;">...</span><span class="Apple-style-span" style="color: #444444;">)<span class="Apple-style-span" style="color: #666666;"> logs on cookie sheet. </span><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #666666;"> </span>Despite the less-than-appetizing associations and imagery Trent just HAD to tweet about, the dough at least smelled delicious...</span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #0b5394;"></span><span class="Apple-style-span" style="color: #666666;">Bake for 30 minutes;</span> </span><span class="Apple-style-span" style="color: #0b5394;">Towards the end some of the biscotti were getting a bit dark around the edges, but I got them out before they really burnt.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Cool 5 minutes before transferring logs to wire racks to cool an additional 15 minutes. Transfer to a cutting board and cut rolls diagonally into 1/2-inch thick slices.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666;">Place, cut sides down, on baking sheet. Reduce oven temperature to 300 degrees; bake 10 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.<br />
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Dip in melted chocolate if desired.</span> </span></span><br />
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 19px;">After all the baking, Trent's suite smelled amazing, with notes of chunky and monkey drifting through the air, of course. Upon tasting the biscotti, we noticed that the banana got overpowered by the peanut and chocolate, but we decided that that wasn't horrible thing.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 19px;">I brought a few home this weekend and they tasted great dunked in that cup of coffee. I wish I had more left.</span></span></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7912120785637376234.post-53434374573468765082010-02-19T09:15:00.001-05:002010-02-19T23:31:53.729-05:00Delayed... wah.wah.New posts are on the way. I swear.<br /><br />For reasons beyond my control... I am still putting together my post on the biscotti, but do not fear. Once I get home (my dad should be here in a few hours), I will have more than enough time to work on finishing everything up!<br /><br />I'll be adding even more posts, too, hopefully. The baking will be nonstop this weekend.Unknownnoreply@blogger.com0