tag:blogger.com,1999:blog-41193144581501458852024-03-05T13:28:42.753-08:00Nat's Adventures in BakingNat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-4119314458150145885.post-40651157033856415872013-12-05T10:37:00.001-08:002013-12-08T22:18:35.315-08:00Cranberry Panna Cotta (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN13uANeXRjwRKuC6ud-HHdLhXk8OaN3uCwYvQK9EP5bOMGKGBEN-Mbf8G9Ft2xhGz5f28-VojQadgJvqpCCJcxesYI1nUv9cStYM2MmGMUSGJVjLV_SGx57oe50tuUbAiMyzZVP3lV2gJ/s1600/IMG_3463+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN13uANeXRjwRKuC6ud-HHdLhXk8OaN3uCwYvQK9EP5bOMGKGBEN-Mbf8G9Ft2xhGz5f28-VojQadgJvqpCCJcxesYI1nUv9cStYM2MmGMUSGJVjLV_SGx57oe50tuUbAiMyzZVP3lV2gJ/s640/IMG_3463+copy.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Sometimes when you go to Italy you don't lounge around Lake Como sipping an endless supply of cappuccinos. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">It's true!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">And sometimes you don't even get to enjoy the gorgeous villa you are staying in. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiGvpOH7MYidULRBiuKrD8eaPTipOurzfiAgJ33nHi6okxVlElgwwVlnRRafJ_FEf5HGXiTTwDxCFnVCBmvCjArZasqRCRNkgBnLDEA0x2lCfAuCWdYxfxVKhQsc0AVuhZkee8xjHpUtW/s1600/IMG_3397+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiGvpOH7MYidULRBiuKrD8eaPTipOurzfiAgJ33nHi6okxVlElgwwVlnRRafJ_FEf5HGXiTTwDxCFnVCBmvCjArZasqRCRNkgBnLDEA0x2lCfAuCWdYxfxVKhQsc0AVuhZkee8xjHpUtW/s640/IMG_3397+copy.jpg" width="640" /></a></div>
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Instead, when you go to Italy, a store clerk might give you dirty looks because you buy up their entire supply of milk chocolate Novi bars. <i> Yep, all. thirty.</i></div>
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Or you may offend a Pizzeria owner when someone thinks drugs are an appropriate dinner topic. <i>Oh, yes, they </i>do<i> understand English. They <b>all </b>understand English. </i></div>
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You may find that a member of your family is contaminating the crisp Mediterranean air with his <i>...er... "their"</i> incessant coughing.</div>
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And if those aren't surprising enough, Italian vacations sometimes involve getting lost in Milan. Because your dad may shove half of your group in a cab, tell the driver "Duomo," and let them whisk you away. <i>Wait! Du o mo, wha?? Is that a painting? A piazza? A deep fried sandwich? </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_iGxdJ3n8Up4haKBTOXOLNSUCsKiE7Gjy7TXuH52LqgY5QQLCqXJhbVoEYSFEVil-hhlMpKDPjJAgTFArcrSPNjPcY-lxbYwNbv9zyyLr8UFWtCbnHiB5_u43ahPzVHlab3LPIN5ONKB/s1600/IMG_3429+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_iGxdJ3n8Up4haKBTOXOLNSUCsKiE7Gjy7TXuH52LqgY5QQLCqXJhbVoEYSFEVil-hhlMpKDPjJAgTFArcrSPNjPcY-lxbYwNbv9zyyLr8UFWtCbnHiB5_u43ahPzVHlab3LPIN5ONKB/s640/IMG_3429+copy.jpg" width="425" /></a></div>
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But guess what?</div>
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Italian vacations don't have to be filled with villas and cappuccinos and blissful relaxation.</div>
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I mean, that doesn't sound terrible... but...</div>
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maybe if I was basking in the lake-side air, I wouldn't've been forced to order an entire dinner in Italian by one very flirtatious waiter. <i>Blush much? </i></div>
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I could have missed out on the adventure that led us to knocking on doors and tracking down the house my great-grandma grew up in.</div>
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And I probably wouldn't have been enticed by the little home-based pizzeria tucked away in the hills of Tremezzo,</div>
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where I ate an Apple and Gorgonzola Pizza. </div>
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and Panna Cotta,</div>
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made by a little Italian lady. </div>
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...an Italian lady who inspired this post. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4pUV732KeMfsCHi0JbTqzMc_emcsZJxiSb9wohRhLoNGDAGYYJ_-MmuqMGJG5rzKnBvW2oJbD-24HZcMdgEm0l_VCPVyiltjc1xP77FYywnWby5SVodYVsXaa3gVMSWcbk5rpoFcZGNp/s1600/IMG_3457+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4pUV732KeMfsCHi0JbTqzMc_emcsZJxiSb9wohRhLoNGDAGYYJ_-MmuqMGJG5rzKnBvW2oJbD-24HZcMdgEm0l_VCPVyiltjc1xP77FYywnWby5SVodYVsXaa3gVMSWcbk5rpoFcZGNp/s640/IMG_3457+copy.jpg" width="640" /></a><br />
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Panna Cotta is basically the Italian version of Flan and Creme Brûlée.</div>
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A little less luxurious than the French,</div>
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And a little less "jello-y" than the Spanish,</div>
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Panna Cotta is a perfect medium between the two.</div>
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A balance of rich creaminess and refreshing texture, Panna Cotta is ridiculously easy to make anytime of year.</div>
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Smear it with some cranberry compote...and you're ready to ring in the holidays!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKao1eG9xoAyJGWG892f4jNN1FYKV3iesuhkmqFfgLddT5hO2DTAll59Y4-cfOh8v05Dpk3cHmDrIRhX2jCFOcjZtSQfOEg91zD2uY3pZSIY3jVKoZeq5V3dzWeGd-B-yWhhHcahVAvtL-/s1600/IMG_3297+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKao1eG9xoAyJGWG892f4jNN1FYKV3iesuhkmqFfgLddT5hO2DTAll59Y4-cfOh8v05Dpk3cHmDrIRhX2jCFOcjZtSQfOEg91zD2uY3pZSIY3jVKoZeq5V3dzWeGd-B-yWhhHcahVAvtL-/s640/IMG_3297+copy.jpg" width="640" /></a></div>
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<u><span style="font-family: inherit;">Cranberry Panna Cotta</span></u></div>
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<i><span style="font-size: x-small;"><span style="font-family: inherit;">recipes from </span><a href="http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/" target="_blank">David Lebovitz</a> and <a href="http://www.marthastewart.com/258393/whole-berry-cranberry-sauce" target="_blank">Martha Stewart</a></span></i></div>
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<span style="font-family: inherit;">Panna Cotta:</span></div>
<ul>
<li><span style="font-family: inherit;">4 Cups (1 Quart) of Heavy Whipping Cream</span></li>
<li><span style="font-family: inherit;">1/2 Cup Sugar </span></li>
<li><span style="font-family: inherit;">2 tsp of Vanilla </span></li>
<li><span style="font-family: inherit;">2 Envelopes of Unflavored Gelatin </span></li>
<li><span style="font-family: inherit;">6 Tbsp of Cold Water</span></li>
</ul>
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<span style="font-family: inherit;">Cranberry Compote:</span></div>
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<ul>
<li><span style="font-family: inherit;">1 - 12 oz Bag of Whole Cranberries</span></li>
<li><span style="font-family: inherit;">1 Cup of Water</span></li>
<li><span style="font-family: inherit;">2 Cups of Sugar</span></li>
</ul>
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<span style="font-family: inherit;">**Requires 4-6 hours of refrigeration. Preferably overnight.**</span></div>
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<span style="font-family: inherit;">Makes 8 Servings/Ramekins/Glasses</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioCLlEjiOcYfwT8APTh-NSv4r4LSMDV34WnIG0jsomL87V3ltqC0yORrGHTUwEuTpHXBIwRJF02mzFpaDfZzDTiqjKrk_di2_fS0l9TolLbs9l2cp_kiPowO2mt83TrI7B4Qi3u3UJLde/s1600/Panna1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioCLlEjiOcYfwT8APTh-NSv4r4LSMDV34WnIG0jsomL87V3ltqC0yORrGHTUwEuTpHXBIwRJF02mzFpaDfZzDTiqjKrk_di2_fS0l9TolLbs9l2cp_kiPowO2mt83TrI7B4Qi3u3UJLde/s640/Panna1.jpg" width="640" /></a></div>
<u>For Panna Cotta</u><br />
1) Heat heavy whipping cream and sugar in a large saucepan over medium heat until sugar is dissolved.<br />
2) Once cream and sugar are warmed and mixed together add vanilla.<br />
3) In a separate, large, heat-resistant bowl, mix packets of gelatin along with the cold water. Let mixture<br />
set for about 5 minutes. The gelatin will absorb the water and become like a thick paste.<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4igFC4x_RbIa75UfrHop7XjHh6I2ntlvTJIoFR6wn5U0dGRZGV27idXIWR-tHHK5o3nSVm-IuLYV_a3k13jj0JlwgMzgSRVYiOCIWuU0UflW8ckL78vjBzCXGIq5Rt0gRdHgZkfIXUC-b/s1600/Panna3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4igFC4x_RbIa75UfrHop7XjHh6I2ntlvTJIoFR6wn5U0dGRZGV27idXIWR-tHHK5o3nSVm-IuLYV_a3k13jj0JlwgMzgSRVYiOCIWuU0UflW8ckL78vjBzCXGIq5Rt0gRdHgZkfIXUC-b/s640/Panna3a.jpg" width="640" /></a></div>
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4) Pour warm panna cotta mixture over thickened gelatin, and stir until gelatin is completely dissolved. </div>
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5) Grease 8 ramekins/glasses/cups.</div>
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6) Divide panna cotta mixture evenly amongst the dishes. Chill the individual panna cotta's in the </div>
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refrigerator for 4-6 hours until firm (best if chilled overnight).</div>
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7) If you want to remove the panna cotta for serving, take a small sharp knife and run it along the edge </div>
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of the dish. Place dish upside down on your serving plate and let it slide out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7gouSBLLljJJr8820IWu9t8liq42bnrL1sgc-lqWreP4p5Oj5ZdOUw5Lhm68iJgelnt36pX4sffsyurQV2mSGL78Jf5zOO9Fgu3gEHGDKxt9UKpd4EYb2V8LfIT_Dt3A4ZmTLQCHmCff/s1600/Panna2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7gouSBLLljJJr8820IWu9t8liq42bnrL1sgc-lqWreP4p5Oj5ZdOUw5Lhm68iJgelnt36pX4sffsyurQV2mSGL78Jf5zOO9Fgu3gEHGDKxt9UKpd4EYb2V8LfIT_Dt3A4ZmTLQCHmCff/s640/Panna2a.jpg" width="640" /></a></div>
<u>For Cranberry Compote:</u><br />
8) Rinse cranberries in cold water.<br />
9) In a large saucepan, bring water and sugar to a slow boil. Stir until sugar is dissolved<br />
10) Add cranberries to the sugar mixture and bring to a boil. Once cranberries reach a boil, reduce heat<br />
slightly and allow berries to simmer for 10 minutes, stirring regularly. The cranberries should "pop"<br />
and be soft to the touch.<br />
11) Remove mixture from heat and allow to cool before serving. Store in the refrigerator for up to two<br />
weeks in an air-tight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_judAh0b5VMz9owkL3_mFErvJNPtnrcOV4aZFtQRfb2QcA-ge1gwwluvo3qCUH1mxt8QF8FeviDAdlyDJiqfZPCiQNMjLKU7HNpS8Fs5es7dnQWp3kcGmTk5H_x2nobMnqecQoa3aeRi/s1600/IMG_3416+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_judAh0b5VMz9owkL3_mFErvJNPtnrcOV4aZFtQRfb2QcA-ge1gwwluvo3qCUH1mxt8QF8FeviDAdlyDJiqfZPCiQNMjLKU7HNpS8Fs5es7dnQWp3kcGmTk5H_x2nobMnqecQoa3aeRi/s640/IMG_3416+copy.jpg" width="640" /></a></div>
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<b>Sometimes trips to Italy are different than you expect,</b></div>
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<b>But if they lead you to Panna Cotta then it's probably for the best.</b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com14tag:blogger.com,1999:blog-4119314458150145885.post-53897964368954417852013-10-03T07:45:00.002-07:002013-11-26T10:37:02.823-08:00Dipped Chai Cookies (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GyZ6Hec1Y3-Z84SIQaec8J6d3PfoF3xZd_-l2WA3f8dGQUetLK59hvcsA2IGDD6Mux6rd5aB0DK6iFyYmWwezpbi5ApSlPm40fxPnCGJxWR0RyrL8njX03xsVGk0AFHez7bjDgwU7C49/s1600/IMG_2383+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GyZ6Hec1Y3-Z84SIQaec8J6d3PfoF3xZd_-l2WA3f8dGQUetLK59hvcsA2IGDD6Mux6rd5aB0DK6iFyYmWwezpbi5ApSlPm40fxPnCGJxWR0RyrL8njX03xsVGk0AFHez7bjDgwU7C49/s640/IMG_2383+copy+copy.jpg" width="640" /></a></div>
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If this comes off as a love letter, then I apologize.</div>
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I'm going to try really, really hard to contain my enthusiasm.</div>
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"Once Upon A Time" is back!</div>
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Ahem, <i>correction:</i></div>
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My weekly dose of Regina is back!!!</div>
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How I love thee, oh, tortured character.</div>
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I. am. obsessed.</div>
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<i>Let me count the ways...</i></div>
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The fourteen hundred times you snarl, "<i>Miss Swan</i>."</div>
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Being forced to obey Mr. Gold's every whim. </div>
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That fateful poisonous apple turnover.</div>
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Seeking "magic" therapy.</div>
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How can someone be so sinister, so sexy, and so sympathetic at the same time?! </div>
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Oh, and add smart, sharp, and witty as heck:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4o9GMYKU-qfCgkW2HUErhzhP-4CAx5BcWu7BPTnz18UhnT17VJvrdVy4766j8V39AScsGYT4UVhJqspBkCTySmkifNDFa0b4B7xJkv3b6U1dSfc0n8Bp_3Q3P_AjOc2pgFuialairAnE/s1600/IMG_2420+copy+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4o9GMYKU-qfCgkW2HUErhzhP-4CAx5BcWu7BPTnz18UhnT17VJvrdVy4766j8V39AScsGYT4UVhJqspBkCTySmkifNDFa0b4B7xJkv3b6U1dSfc0n8Bp_3Q3P_AjOc2pgFuialairAnE/s640/IMG_2420+copy+copy+copy.jpg" width="640" /></a><br />
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Sure she's killed a few people - ripped out a few hearts.</div>
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Cursed the purest, truest lovers from ever finding each other.</div>
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<br /></div>
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She may<i> </i>have even kicked a dog. </div>
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But deep down I see the girl with crushed dreams:</div>
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<br /></div>
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The one who watched as her mother killed her true love.</div>
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The one who realized her only ally had been the cause of her greatest pain.</div>
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The one who adopted a son so she could "feel something."</div>
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The one willing to die to save a town so she could be remembered as a person, not a villain.</div>
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Gah! <i>Sniff</i></div>
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Cue the waaaaahhhmbulance! And strike up those violins! </div>
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That's a tragic tale if I ever heard one. </div>
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<br /></div>
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<i>I forgive you, Regina!</i></div>
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<i>You made me lasagna, Regina?</i></div>
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<i>Of course, I'll eat it, Regina!</i></div>
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<i>Why is no one else eating the lasagna, Regina?</i></div>
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<br /></div>
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Did anyone else feel a tinge when her peace offering was scorned?</div>
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Sure it's awkward that the Evil Queen who was hell bent on making everyone miserable is now bringing food to a potluck,</div>
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</div>
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...why that even came up in the writer's room will never make sense to me...</div>
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<br /></div>
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But come on! Forgive and forget!</div>
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Stop harping on the past, fairy tale people! <i>Seriously</i>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbG3HOvayE0PJPhTST3sfAbeLmXDB0zj-WEau1UlXdh2vK-0kGUdaxRJDcncjdnpIgoPS6sT0mK5kgK7Zd-kAxv91V3ueGkFYOEk2SAeXkzrwUvw47urhmPAOkBQ8aBemAjb6k-eVOPlO/s1600/IMG_2389+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbG3HOvayE0PJPhTST3sfAbeLmXDB0zj-WEau1UlXdh2vK-0kGUdaxRJDcncjdnpIgoPS6sT0mK5kgK7Zd-kAxv91V3ueGkFYOEk2SAeXkzrwUvw47urhmPAOkBQ8aBemAjb6k-eVOPlO/s640/IMG_2389+copy.jpg" width="428" /></a></div>
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I guess they are just blinded to her awesomeness. </div>
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Or their past experiences are too traumatic to move on from.</div>
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But I, for one, can't get enough.</div>
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Give me Regina. I want Regina!</div>
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What petty argument is going to tip her new found resolve to be good? </div>
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What incident is going to trigger another devastating memory from her past?</div>
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This is good TV, ya'll!</div>
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What better motivation is there to keep tuning in, week after week?</div>
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It's not the "high-budget" CGI - I can tell you that much. </div>
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It's the "will she"/"won't she" suspense. </div>
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Am I watching good Regina or bad Regina?</div>
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Poisoned apple/peace-offering apple?</div>
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Chocolate or spicy chai?</div>
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<br /></div>
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Oh wait...those are my cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatCFrwI-_VkBH2L93ixDE4LUcZD5eZj7Pl1GcBQolKCvNkCc-_tOE3R6UPuqgSdokD2_TlTvwKI3BoCWvKN4P3l1i2ESe66Szkpg7WkFRIW5el9p0HSf4fsovj-rxc6ZJ6q-QmYnjcgyJ/s1600/IMG_2402+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatCFrwI-_VkBH2L93ixDE4LUcZD5eZj7Pl1GcBQolKCvNkCc-_tOE3R6UPuqgSdokD2_TlTvwKI3BoCWvKN4P3l1i2ESe66Szkpg7WkFRIW5el9p0HSf4fsovj-rxc6ZJ6q-QmYnjcgyJ/s640/IMG_2402+copy.jpg" width="640" /></a></div>
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While I definitely did not intend to bake in honor of a television character, after this weeks episode I knew where this post was headed.</div>
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Using my absurdly addicting dough from the <a href="http://natsadventuresinbaking.blogspot.com/2012/08/dirty-chai-cookies.html" target="_blank">Dirty Chai Cookies</a> I made last year, I just broke it down to the basics.</div>
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The spicy tanginess of chai mixed with the comforting richness of chocolate. </div>
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A cookie with an identity disorder. </div>
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And a delicious one at that. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZMML7wjVZAVDcAEHfg8p3NPvV8_08YobqIQARoJE4ELUcI5gXwevSkN6ydGMJTl8yB1h-xRsebyZtWa5cVpkpmUQEYKMJG5wj9pLZc4LIRzxs3EuecJPzdkQEgv8tIiIdRc9qHuVriyB/s1600/IMG_2342+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZMML7wjVZAVDcAEHfg8p3NPvV8_08YobqIQARoJE4ELUcI5gXwevSkN6ydGMJTl8yB1h-xRsebyZtWa5cVpkpmUQEYKMJG5wj9pLZc4LIRzxs3EuecJPzdkQEgv8tIiIdRc9qHuVriyB/s640/IMG_2342+copy.jpg" width="640" /></a><br />
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<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;"><u>Dipped Chai Cookies</u></span></div>
<ul style="background-color: white; color: #282828; line-height: 20px; margin: 0.5em 0px; padding: 0px 2.5em; text-align: -webkit-auto;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit; font-size: small;">1 Cup (2 Sticks) Butter, Room Temperature</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">1/2 Cup Sugar</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">2 Packets Instant Chai Latte Powder (1/3 cup) (I found mine at Whole Foods)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">2 tsp Chai Tea</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">1 Egg</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">2 tsp Vanilla</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">2 Cups Flour</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">1 tsp Baking Powder</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">1/2 tsp Salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;"><span style="font-family: inherit;">1 Cup Semi-Sweet Chocolate Chips</span></li>
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Preheat Oven to 375F</div>
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Bake for 9-11 Minutes</div>
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Makes Approx. 30 Cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0_DDH3vUIYNYSok3gtUuQFR5EFMyfAVUNciHE83MK4fcVEyI49LBpml4dUDWSV7Vaq-aq-kdtf8u1w_USefg3up0AUq8ALRFbsinqFdf5r-KMOaT_TS0IL870ab7_Eoo9WQjy_fkgMvx/s1600/chai1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0_DDH3vUIYNYSok3gtUuQFR5EFMyfAVUNciHE83MK4fcVEyI49LBpml4dUDWSV7Vaq-aq-kdtf8u1w_USefg3up0AUq8ALRFbsinqFdf5r-KMOaT_TS0IL870ab7_Eoo9WQjy_fkgMvx/s640/chai1.jpg" width="640" /></a></div>
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<div style="font-family: inherit; text-align: left;">
<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;">1) Preheat oven to 375F. </span><br />
<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;">2) In a medium sized bowl, beat butter, sugar, chai latte powder, and chai tea (Just cut</span></div>
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</span><span style="background-color: white; text-align: -webkit-auto;"></span>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="color: #282828; font-family: inherit; line-height: 20px;"> open the bag and measure) until fluffy.</span><span style="color: #282828; font-family: inherit; line-height: 20px;"> For this recipe I didn't have enough chai latte powder so I </span></span></div>
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</span>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="color: #282828; font-family: inherit; line-height: 20px;"> just added a bit more tea and sugar to </span><span style="background-color: transparent; line-height: 20px; text-align: center;"><span style="color: #282828;">compensate. </span></span></span></div>
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</span><span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;"></span>
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<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">3) Add vanilla and egg. Beat until well mixed.</span></span></div>
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</span><span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;"></span>
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<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">4) In a small bowl, mix flour, baking powder and salt together.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiH76kSPRkZdnpPhkghn0sl9RHLhqTgEZkxbqJuEcOtp0xXy9kt_j9cg6jsl1JOveWwzeKjJUoZkiPK7MDHETbcpwDaEJByBNZMsexjaToP7dWP9sP4Qa2lc4DPy2sxhiQyugFJiah6cl/s1600/chai2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiH76kSPRkZdnpPhkghn0sl9RHLhqTgEZkxbqJuEcOtp0xXy9kt_j9cg6jsl1JOveWwzeKjJUoZkiPK7MDHETbcpwDaEJByBNZMsexjaToP7dWP9sP4Qa2lc4DPy2sxhiQyugFJiah6cl/s640/chai2.jpg" width="640" /></a></div>
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<div style="text-align: left;">
<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;">5) Add flour mixture to sugar mixture a little bit at a time until thoroughly combined. </span><br />
<span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px; text-align: -webkit-auto;">6) Place rounded teaspoons of dough onto a greased baking sheet about 2 inches apart.</span></div>
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</span>
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<span style="font-family: inherit;"><span style="color: #282828;"><span style="line-height: 20px;">7) Bake for 9-11 minutes or until dry to the touch. </span></span></span></div>
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<span style="background-color: white; color: #282828; line-height: 20px; text-align: -webkit-auto;"></span></span>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px; text-align: -webkit-auto;">8) After cookies have cooled, melt cup of chocolate chips in the microwave in 30 sec increments. Stir </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px; text-align: -webkit-auto;"> in-between to avoid over heating.</span></span></div>
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</span></span>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px; text-align: -webkit-auto;">9) Dip each cookie halfway into the melted chocolate and place on parchment paper to set or s<span style="font-family: inherit;">tore in </span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;"> the refrigerator until chocolate is thoroughly hardened again (30 min to 1 hour).</span><span style="font-family: inherit;"> Enjoy!</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdkJL58GmTIqslN-Ng1CGxvd-f_5Zd5TpLiiPjqMBGdu2CnN42WzFfKrWufiopiLA5zdX-o4c0jMw6MXiMypEco0dBy0SdTO8in7Pnzq8XCF1V-5DYzTX78wGJozG-jhK4690N5XcCRgy/s1600/IMG_2408+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdkJL58GmTIqslN-Ng1CGxvd-f_5Zd5TpLiiPjqMBGdu2CnN42WzFfKrWufiopiLA5zdX-o4c0jMw6MXiMypEco0dBy0SdTO8in7Pnzq8XCF1V-5DYzTX78wGJozG-jhK4690N5XcCRgy/s640/IMG_2408+copy.jpg" width="428" /></a></div>
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<b>Because sometimes the answer is "both."</b></div>
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<b>This post was featured:</b></div>
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<a href="http://kitchenmeetsgirl.com/wake-up-wednesdays/wake-wednesdays-8/" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73LYC-mzEcvVGO5y-iKEKaoOydskdMOvFM5dUViVZFSV_I8wGQt40-HYfExm_tZIeSTYNgcbqXeUomZXqw2OjUYnIixLiiYiZlT1wTpbt3lgsFd8LJzKMVlo4eN7oVSwOg7eNYyzK3zLx/s200/wed+feature.jpg" width="100" /></a> <a href="http://www.handymancraftywoman.com/2013/10/wicked-awesome-wednesday-132.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RNzGg340XcNvLkGgC_rOB7PMSySiU7dx3R96hp30KbmMdLze02G_UNhk40ZNk8tqIB7J4tOlKl2NiMNajyqVy7UYQO2v6cSg32120K8aWQeW9cII7Kj4O6Tqhu5DxeJe2RzC-ER_iu8s/s200/handy+feature.png" width="100" /></a> <a href="http://blog.pioneermomma.com/share-something-sunday-features/" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCN-GrAax7kVKWOdpLdZvmqP3IvvXZjLbCm33nukpTZDGYhSvw1OsPjYBLXnib8aA8TdGHcYjm_3p9hvQYXQzxg0bn9bhfNJTW9ivzHUzJ0V_2-ma532QEc4JzLRhyphenhyphenLpMoe0_BJCeLqTS2/s200/sharesomethingsundaybuttonfeatured.jpg" width="100" /></a></div>
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Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com20tag:blogger.com,1999:blog-4119314458150145885.post-35886251325801412562013-09-05T07:41:00.000-07:002013-09-29T20:31:57.572-07:00Orange Upside Down Cupcakes (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYu-HwMug1TZa-fxK_K0nga9Je-cCIY9IF46__xp9WiTK4Fp9-Gh8DEu5YiSrH3uAbNJadl8PhPrMnWLJogo5XcRYJitFA3mxMoLyEczgIhgUsjU5F4c2SguHKDfp2WWi-AOLM5qDeCaM/s1600/IMG_2294+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYu-HwMug1TZa-fxK_K0nga9Je-cCIY9IF46__xp9WiTK4Fp9-Gh8DEu5YiSrH3uAbNJadl8PhPrMnWLJogo5XcRYJitFA3mxMoLyEczgIhgUsjU5F4c2SguHKDfp2WWi-AOLM5qDeCaM/s640/IMG_2294+copy+copy.jpg" width="526" /></a></div>
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But sadly, there were car fuzzies everywhere.</div>
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The End</div>
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Uh... ya....</div>
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This story is sort of a tragedy. </div>
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So instead of just ending on a sad note, I thought I'd put the ending out there so you can brace yourself and not cry hysterically or anything like I did at the end of "500 Days of Summer." </div>
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Yes, I know there was a disclaimer at the beginning of the movie! That's what I get for blogging and movie-ing at the same time. It took me 20 minutes to realize that the Bachelorette actually ended up with someone this season - <i>I have a problem.</i></div>
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But not all was lost. I learned a lesson.</div>
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Remember that goody - "Pride cometh beforeth the falleth?"</div>
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Oh ya, we're going there.</div>
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And it's about to get good. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxs_z04cch7Ca7PWPhu0yNnQiMg8zsh_ICPK0hx-Y5QVy4Yb8kn5XMeUKin15GYvKasA8i8552SRcQeECcBsXZ2nxid_t3WKpvIX-4yQHrMrEhM3DdiFzPWq9XrwTHNTTUBJXbKfiL0eO/s1600/IMG_2280+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxs_z04cch7Ca7PWPhu0yNnQiMg8zsh_ICPK0hx-Y5QVy4Yb8kn5XMeUKin15GYvKasA8i8552SRcQeECcBsXZ2nxid_t3WKpvIX-4yQHrMrEhM3DdiFzPWq9XrwTHNTTUBJXbKfiL0eO/s640/IMG_2280+copy+copy.jpg" width="650" /></a><br />
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As with many things in life - it all started with a "spark."</div>
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You see there was this cake - an <span style="color: #e69138;">orange</span> cake. It was getting ALL kinds of online love. Features, comments, pins - you name it. </div>
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It seemed like everywhere I went on the blogosphere that week - I was haunted by this <span style="color: #e69138;">orange</span> cake.</div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>The Cake From Where It All Began:</b></span></div>
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<a href="http://domesblissity.blogspot.com/2013/07/easy-orange-cake.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6k7ug9PTPT_PVwhZ67QjDqI5Gf5dt0aHrkR__1N6vwMPb6wI6RE3y_tAGxoBc8MQrTNQ0TJY5nv3FqWI4Nr93jBzseEU7UAm6h_Lo06SAFOA5ujqBSvIjPhkZJE5h1Ccw2Sg48RrQ_xT/s320/easy+orange+cake.jpg" width="220" /></a></div>
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Now don't get me wrong - I'm a fan of <span style="color: #e69138;">orange</span> and an even bigger fan of "easy," but I was dumbfounded to realize that what everybody was raving about was just so normal... so <i>simple</i>.</div>
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And that's the moment the dark seed took root.</div>
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<i>"I can do that."</i></div>
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It became my presumptuous mission to become the toast of the blogs, the bees knees. If an easy <span style="color: #e69138;">orange</span> cake can do it...then I most definitely could. </div>
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You guys like orange, right? <i>Obviously</i>. </div>
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And something that doesn't require frosting? <i>Boom - frosting on the ground!</i></div>
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Since I can't be a total copycat, instead of "simple" why don't we go with "classic?" <i>Upside down cake</i>.</div>
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Then make it totes unique? <i>Mini-size 'em</i>.</div>
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The stage was set.</div>
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The ingredients prepped. </div>
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And honestly, I worked my magic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGl7kVFeYMVk598p7hA57DsDa5Q-AdKJpdGghva_qKPl0UIfnpvhCO2ZoNAzlciuzemSf0hAzEAFfkg6pBT9fYifWsJ36qaL9SWJhMbzAlJ1NsP_GgdT8NMU4DdgwAgB4i8yzSy7Bw8z2/s1600/IMG_2320+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGl7kVFeYMVk598p7hA57DsDa5Q-AdKJpdGghva_qKPl0UIfnpvhCO2ZoNAzlciuzemSf0hAzEAFfkg6pBT9fYifWsJ36qaL9SWJhMbzAlJ1NsP_GgdT8NMU4DdgwAgB4i8yzSy7Bw8z2/s640/IMG_2320+copy+copy.jpg" width="526" /></a></div>
These were good. Like Martha Stewart Living, Better Homes and Garden, sophisticatedly-rustic-delicious good. Even on Day 1, 2, and 3. <br />
<br />
My evil plan was working. Assuredly, my cupcakes would be the buzz of the week.<br />
<br />
My friends and family drooled over them. My brother who only eats my desserts if they are chocolate, begged for more. <br />
<br />
<i>Oh, I done good.</i><br />
<br />
And that's when it happened...<br />
<br />
I had carefully pack several away to bring to work. <br />
Because the praises of family and friends can't be trusted. They love me, you know?<br />
But co-workers. Co-workers have no obligation to boost my ego. They can just as easily grab a cupcake, take a bite, and toss it in the trash. No harm, no foul.<br />
<br />
It was there that I would finally reign. And my induction into the "Lauded Bakers of the Blogosphere" would be imminent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2gNOsrSYUxjQPXKqgOianUeKHg5eAun26Y-vyGrx77B8EAK2PkaE-MmSV8eyca3C_xlGPty7Wsc8OIeLuDtr1bQ8TcR9VvH1kdXXB6_qQ9elgoZwtBsPuszOSZY14IFv4Ej_VRsX4IyM/s1600/IMG_2322+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2gNOsrSYUxjQPXKqgOianUeKHg5eAun26Y-vyGrx77B8EAK2PkaE-MmSV8eyca3C_xlGPty7Wsc8OIeLuDtr1bQ8TcR9VvH1kdXXB6_qQ9elgoZwtBsPuszOSZY14IFv4Ej_VRsX4IyM/s640/IMG_2322+copy+copy.jpg" width="525" /></a></div>
That was before I was running late.<br />
<br />
Before I couldn't find a container with a lid,<br />
<br />
Before I had to slam on my brakes,<br />
<br />
Before the treats I had so lovingly crafted, pummeled one by one to the floor...<br />
<br />
...of my car.<br />
<br />
My dreams crushed. <br />
Replaced by smooshed cupcakes coated in car fuzzies. <br />
<br />
-----<br />
<br />
I learned a valuable lesson that day.<br />
<br />
Baking isn't about winning praise.<br />
It's about enjoying the process.<br />
<br />
It isn't about sugar and butter.<br />
Baking is about sharing and bringing people closer.<br />
<br />
Oh, who am I kidding? It totally is! <br />
<br />
But I also know that giving way to the cockiness within -- always ends badly. I'm just lucky this time my penance was pieces of carpet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91gbZ1WQxPd72PgrN4Tn4pdEB5ir-LfqUV3_4NuXNQE_xcBEQZh5lfk_9lDdOloKGAGzYmKWqWwf2d_XhBNXwEvkh2Qi2f8jwK-D2NPgK22Wctn3orDJqUaYxDFlVCW61-6Ba0f8xsl_q/s1600/IMG_2207+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91gbZ1WQxPd72PgrN4Tn4pdEB5ir-LfqUV3_4NuXNQE_xcBEQZh5lfk_9lDdOloKGAGzYmKWqWwf2d_XhBNXwEvkh2Qi2f8jwK-D2NPgK22Wctn3orDJqUaYxDFlVCW61-6Ba0f8xsl_q/s640/IMG_2207+copy.jpg" width="640" /></a></div>
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<b><u><span style="color: #e69138;">Orange</span> Upside Down Cupcakes</u></b></div>
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<i><span style="font-size: x-small;">used <a href="http://sallysbakingaddiction.com/2012/12/19/easy-homemade-funfetti-cupcakes/" target="_blank">Sallys Baking Addiction</a> as my starting point</span></i></div>
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</div>
<ul>
<li>3 1/2 Cup Flour</li>
<li>1 tsp Baking Powder</li>
<li>1/2 tsp Baking soda</li>
<li>1 Cup (2 Sticks) of Butter, melted</li>
<li>2 Cups Brown Sugar</li>
<li>2 Eggs</li>
<li>1/2 Cup Plain Greek Yogurt (Or Sour Cream)</li>
<li>3/4 Cup Milk</li>
<li>1 Cup <span style="color: #e69138;">Orange</span> Juice</li>
<li>4 tsp Vanilla</li>
<li>2/3 Cups Butter [for cupcake tops]</li>
<li>1 Cup Brown Sugar [for cupcake tops]</li>
<li>3-4 Small <span style="color: #e69138;">Oranges</span>, cut into 24 thin slices and peeled</li>
<li>24 Cupcake Liners</li>
</ul>
Makes 24 Cupcakes<br />
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Preheat Oven to 375F after baking for 7min lower to 350F</div>
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Bake for 15-20 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vU76ObHkqaIe0uRpEQhO4F4dS5OmWCYGKCWlGT7l2VturVuEuVaW51EF1brTLbBTZTg5DiOQgzFJpmhLathd7fqe1lLjOIPG15VXFtCVstlR6X-P34qBkdw_QBYc41egzPehv-h89XAH/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vU76ObHkqaIe0uRpEQhO4F4dS5OmWCYGKCWlGT7l2VturVuEuVaW51EF1brTLbBTZTg5DiOQgzFJpmhLathd7fqe1lLjOIPG15VXFtCVstlR6X-P34qBkdw_QBYc41egzPehv-h89XAH/s640/1.jpg" width="690" /></a></div>
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1) In a small bowl, mix together flour, baking soda, and baking powder.</div>
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2) In a small microwave safe bowl, microwave 1 Cup (2 sticks) butter in 30 sec increments until melted. </div>
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Stirring in-between each heating.</div>
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3) Transfer melted butter into a medium sized bowl. Add 2 Cups brown sugar and beat until combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_nYuZENrMtilGHZyK8DQZOdMwtWsXwem-uWXDM-UiNpUmvaaZul6cQUC0F4gEYCeL8SuflPX8BsWICla9hZr6IsauI2ZydANeV0i1QNwtyuXOxA6N2-DCNIrYuEjIY8bhTLaT5QOYxMn/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_nYuZENrMtilGHZyK8DQZOdMwtWsXwem-uWXDM-UiNpUmvaaZul6cQUC0F4gEYCeL8SuflPX8BsWICla9hZr6IsauI2ZydANeV0i1QNwtyuXOxA6N2-DCNIrYuEjIY8bhTLaT5QOYxMn/s640/Untitled-1.jpg" width="690" /></a></div>
4) Add eggs, yogurt, milk, <span style="color: #e69138;">orange</span> juice, and vanilla. Beat until combined.<br />
5) Slowly add flour mixture to batter. Once combined batter will be very thick. Which makes it super<br />
easy to spoon into the cupcake tin. Yeah!<br />
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6) Because I needed the tops to slide out very easily, but I didn't want to have to eat these out of a </div>
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cupcake liner, I totally stole this idea from <a href="http://www.glorioustreats.com/2013/04/pineapple-upside-down-cupcakes.html" target="_blank">Glorious Treats</a>. Fold the liners in half and cut a small half </div>
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moon out of the bottom. This will be just enough to cover the bottom of each of the muffin slots. </div>
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7) Butter or spray the heck out off the muffin tin and then line with the cut cupcake liners.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMMRpWWm_iJtcAJsNATC_9j_kvPwI6qOvq98QM8toeVtsifD1zy4jlBkuz4hyv10FxRDtsNpzfjoq4zr1RBlbtzJCXJy5yuWihTFpzaCRDe1W5LBK6ytZbxbfDf2daI5Tymv3e9mrtm8B/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMMRpWWm_iJtcAJsNATC_9j_kvPwI6qOvq98QM8toeVtsifD1zy4jlBkuz4hyv10FxRDtsNpzfjoq4zr1RBlbtzJCXJy5yuWihTFpzaCRDe1W5LBK6ytZbxbfDf2daI5Tymv3e9mrtm8B/s640/2.jpg" width="690" /></a></div>
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8) In a small microwave bowl, melt 2/3 cups of butter and stir in 1 Cup brown sugar.</div>
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9) Drop in 1/2 Tbsp of this mixture into each liner.</div>
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10) Cut <span style="color: #e69138;">oranges</span> into very thin slices - you need 24 total. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_E99nMwHhzqRo6t_YZiOp6f8Mp3jfQc0uhU1KQjrLVifYMYSRn_cSn8SDOtnTpasQTpMqBR-xWAAccw_G6sr-DpbWWEkVRJrQvbiJQrDg69FFXuUT4i_y0BscG6WzmU3SNVZK62_vmKjq/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_E99nMwHhzqRo6t_YZiOp6f8Mp3jfQc0uhU1KQjrLVifYMYSRn_cSn8SDOtnTpasQTpMqBR-xWAAccw_G6sr-DpbWWEkVRJrQvbiJQrDg69FFXuUT4i_y0BscG6WzmU3SNVZK62_vmKjq/s640/Untitled-3.jpg" width="690" /></a></div>
11) I found that slicing the <span style="color: #e69138;">orange</span> and then carefully peeling each one worked for me. However, if<br />
you'd like to peel the whole <span style="color: #e69138;">orange</span> first and then slice it that might work as long as you have a very<br />
sharp knife.<br />
12) Next slit an opening in the slice, so you can easily wrap it into the bottom of a cupcake slot. If you<br />
have more time cutting the slice into little "pie" pieces and placing them into the cupcake liner<br />
individually will make it easier to eat.<br />
13) Press <span style="color: #e69138;">orange</span> slice down so it gets immersed in the brown sugar and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G0bUJrsXWYrEIY1vDqwVmeAdtqgd8h6bYFp5Tx7d_O02_rjFaAJESKwPxTviop0MYZZRHAyAZ8PASAMSIPlWUZTgcsAMjieJODc-AxXSdRdcsJtxPVwNICqpTQtPogJsNLmPMx5xJhaQ/s1600/IMG_2257+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G0bUJrsXWYrEIY1vDqwVmeAdtqgd8h6bYFp5Tx7d_O02_rjFaAJESKwPxTviop0MYZZRHAyAZ8PASAMSIPlWUZTgcsAMjieJODc-AxXSdRdcsJtxPVwNICqpTQtPogJsNLmPMx5xJhaQ/s640/IMG_2257+copy.jpg" width="640" /></a></div>
14) Spoon batter over <span style="color: #e69138;">orange</span> slices and place into oven at 375F. After 7 mins, lower the oven<br />
temperature to 350F. Bake for another 8-13 minutes until a toothpick inserted in the center comes<br />
out clean.<br />
15) Let cupcakes cool on a rack for a few minutes, then flip upside down and let cupcakes slide out. If<br />
some seem stuck, carefully tap the tops of the cupcake tin to get them to fall out. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyRKKQ7Fa6nHU3q2fBOOJLXKHH-VeCQM79SslaUMKdGiJQ78FmODV4sAugF9b0rzWqXrT7vi5vF-72aFsau_abJPSo0ZFCorgwxPjgmLBDhHV6MA9FOi6KE-2XNsJYv2obLbjLVP2d78i/s1600/IMG_2276+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyRKKQ7Fa6nHU3q2fBOOJLXKHH-VeCQM79SslaUMKdGiJQ78FmODV4sAugF9b0rzWqXrT7vi5vF-72aFsau_abJPSo0ZFCorgwxPjgmLBDhHV6MA9FOi6KE-2XNsJYv2obLbjLVP2d78i/s640/IMG_2276+copy.jpg" width="640" /></a></div>
<b><u>Vanilla Whipped Cream</u></b><br />
<span style="font-size: x-small;"><i>makes enough for 24 cupcakes</i></span><br />
<ul>
<li>2 Cups of Heavy Whipping Cream</li>
<li>2/3 Cup of Powdered Sugar</li>
<li>2 Tbsp of Vanilla Bean Paste (or Vanilla Extract)</li>
<li>2 tsp Unflavored Gelatin</li>
</ul>
<div>
1) Tip: But medium sized bowl in the freezer for about 10 minutes beforehand. It helps the cream to </div>
<div>
whip up faster. Side Note: the gelatin helps the whipped cream to keep it's form and not to become<br />
a runny, puddly mess. </div>
<div>
2) Beat whipped cream until stiff peaks form. Add powdered sugar (more or less to taste), vanilla, and </div>
<div>
gelatin. Beat until combined. </div>
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3) Store in fridge if not using immediately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7UjAzqUyurXomgXPuTeKnzxbQIxD0b-EK_vHBH-cWp03CQ9HNJlEhD-gdK5NMtlaQRfDE9hgstt4hYslm_DJeTbaYBkscoepeihhdLbu64RZKcUVVZ5K5MOiSmh0K_NTcbXFXXW7_dmz/s1600/IMG_2326+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7UjAzqUyurXomgXPuTeKnzxbQIxD0b-EK_vHBH-cWp03CQ9HNJlEhD-gdK5NMtlaQRfDE9hgstt4hYslm_DJeTbaYBkscoepeihhdLbu64RZKcUVVZ5K5MOiSmh0K_NTcbXFXXW7_dmz/s640/IMG_2326+copy+copy.jpg" width="525" /></a></div>
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<b>*Disclaimer* - While the events in this post are true, they may have been exaggerated for story telling purposes only. I happen to really like orange in desserts and I get inspired by other blogs like twenty times a day! </b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com22tag:blogger.com,1999:blog-4119314458150145885.post-76816667318757944052013-08-05T09:19:00.002-07:002013-08-16T12:48:22.770-07:00Fluffernutter Cupcakes (★ ★ ★ ☆ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.notyourordinaryrecipes.com/2013/08/fluffernutter-cupcakes.html" target="_blank"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9CvtnzYOZ15d6dHtvmf6EN5nod5FWidJl3QPxuESZeroNuX7kyX2XtlkstWZzeaGC9lsCaL2QL5q3Phth8oS1rkW_eU9rcWHM4IS-GdNhTKvTI7j5gPhghDzAEwsx-CDh2yCqz9UR9BO/s640/fluffernutter.jpg" width="476" /></a></div>
Well, well, well. Long time no see. <br />
<br />
Guess what?!<br />
<br />
I'm guest posting over at <a href="http://www.notyourordinaryrecipes.com/2013/08/fluffernutter-cupcakes.html" target="_blank">Not Your Ordinary Recipes</a> today!<br />
<br />
Go and check these Fluffernutter Cupcakes out!<br />
<br />
-Nat<br />
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<b>These cupcakes were featured:</b></div>
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<a href="http://mandatorymooch.blogspot.com/2013/08/tasty-thursdays-54.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQuVEQMIQ-69bLfclJrktCsenmXlhorkPvwyyoqnEgd3n-85UnmJdXcKPCD27E2dmGrDSkrvLTAs8Ju4qaR_RDdnoRJp9ETSG7o2dC4iYl0-0nAFBQQ40TRnyoz7BVpncq7oAIe3unCaf/s200/Featured.png" width="100" /></a> <a href="http://www.townsend-house.com/2013/08/what-i-am-eating-41.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHdIC4BwrhxydHDKKzNUgd_LyPBD-ORUEo_XB7LWocTy0hyphenhyphen8rz4k0h7ROWPDNEEEHeW3xPusFATl7eWl0VBiSWw4QZ4F1tvrMG1BMR9UAqiGe_Z2AcSMl1Gk1Kl6hHJxYJI2gDmCTfGFZ/s200/feature.jpg" width="100" /></a></div>
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Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com24tag:blogger.com,1999:blog-4119314458150145885.post-81102348711202438282013-07-07T08:22:00.001-07:002013-07-28T23:12:46.012-07:00"Independence Day" Ice Cream Cupcakes (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp2VB_ixWN71h6NSxvsvSyZLFTfQ3D29AzoMHDvSpO8zrg6aLb9lGjk45ghRxx_6CkBYJK_tUkpGk-fIAaT4_HZQLY1iEQ3QBrAbIAnmOih1_A6POoouGs_ApwLIZUxf-5Xfkkzop9ns9/s1600/IMG_2171+copy+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp2VB_ixWN71h6NSxvsvSyZLFTfQ3D29AzoMHDvSpO8zrg6aLb9lGjk45ghRxx_6CkBYJK_tUkpGk-fIAaT4_HZQLY1iEQ3QBrAbIAnmOih1_A6POoouGs_ApwLIZUxf-5Xfkkzop9ns9/s640/IMG_2171+copy+copy+copy.jpg" width="475" /></a></div>
Alright, let's just get the fact that it's no longer the 4th of July out of the way.<br />
<br />
It's still July and I celebrate birthdays all month long. So as far as I'm concerned, Happy 7th Day of your 237th Birthday, America!<br />
<br />
I made these for you! Because I love you!<br />
<br />
But also,<br />
<br />
...Because I love me. <br />
<br />
I mean, you can't really eat. <br />
I don't want to be "that" girl. You know, the one who bakes for her country, and then sits all sad at home while these ice cream cupcakes melt and go to waste because you never showed up.<br />
<br />
I knew going into this that I'd have to eat them myself.<br />
<br />
Rest assured, though, I made you something worthy.<br />
I took time to stretch my non-decorating skills.<br />
And savored every bite in your honor.<br />
<br />
Then, in my honor, I made sure they were super simple and stinkin' good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P2jwKjFbAw2Od9b-RIwyodq-8pLyQHR9F86nP55YomCR5aKbBZa3otYJtDVew66HkaxXMNKf3X5SUHu3DN11-IEGedJ-DTK8p-KEAjfMBKSiXEzVpBOegoy3DL_uM8G1vD39B2GrENza/s1600/IMG_2156+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P2jwKjFbAw2Od9b-RIwyodq-8pLyQHR9F86nP55YomCR5aKbBZa3otYJtDVew66HkaxXMNKf3X5SUHu3DN11-IEGedJ-DTK8p-KEAjfMBKSiXEzVpBOegoy3DL_uM8G1vD39B2GrENza/s640/IMG_2156+copy+copy.jpg" width="640" /></a></div>
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But I have something to confess to you.</div>
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It's kind of serious.</div>
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I broke a self-imposed baking rule for these. </div>
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Probably the second most sacred self-imposed baking rule of all...right after:</div>
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"Rule #1: All Artificial Sweeteners Must Be Exorcised From Nat's Presence When Baking Is To Occur."</div>
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I don't even know how to tell you, so I'm just going to spit it out...</div>
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<br /></div>
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<i>ppphaaaa ahhhhh hhhhoooo kkkaaaayyy</i></div>
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I'm about to suggest that you use Cool Whip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhEk9Vx-UVoIvna-GVMaRukzutfktxlrEJqFxs_ODeqZUP_rN6iTOYMk3IaMzqwSYjvTpeg4IHNa98ls-WeMLTiVpfo-JkQVQ9hl_HozeOvSGPshQxEVLJ8ApunNP458NhxbhrElvdheT/s1600/IMG_2127+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhEk9Vx-UVoIvna-GVMaRukzutfktxlrEJqFxs_ODeqZUP_rN6iTOYMk3IaMzqwSYjvTpeg4IHNa98ls-WeMLTiVpfo-JkQVQ9hl_HozeOvSGPshQxEVLJ8ApunNP458NhxbhrElvdheT/s640/IMG_2127+copy+copy.jpg" width="425" /></a></div>
Gasp! Shock! Awe!<br />
<br />
Yes. It's true.<br />
<br />
For this recipe... Just this once...<br />
<br />
I am officially a Cool Whip promoter.<br />
<br />
A promoter of chemically, fake, wannabe whipped cream.<br />
<br />
I am actually suggesting you abandon the fatty, fluffy, smooth, delicious treat from God Himself, in favor of this man made garbage.<br />
<br />
Effectively breaking, "Rule #2: Imitation Whipped Cream Shall Never Cross Thine Lips."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_PG1vjA-zr2EPIeCLUhsRbUmVIqEDRmc2kS5T5-cEyFGnw8IuhSzHwHL3qjuXo3aJxeR3xhFjpDgE_t38y0-6X8whgbEjvfFUyf_apxvou7PeCF7YfAvl_zRKq8CmBdiYjbao46k5i7R/s1600/IMG_2141+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_PG1vjA-zr2EPIeCLUhsRbUmVIqEDRmc2kS5T5-cEyFGnw8IuhSzHwHL3qjuXo3aJxeR3xhFjpDgE_t38y0-6X8whgbEjvfFUyf_apxvou7PeCF7YfAvl_zRKq8CmBdiYjbao46k5i7R/s640/IMG_2141+copy+copy.jpg" width="640" /></a></div>
I know!<br />
<br />
What is the world coming to?<br />
What is this <i><u>blog</u></i> coming to?!!??<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-MYi_5LI5AuOhM2iN5erGDfBDZgtjXp-XuUrgDFb31qSVyGQI7HaNdBFRHF8zdxcs2M1f8v2rBWrL2EzbB2QZj7uIQXUM3SjVOMevtGxK-SvXuo8za_kHk0I7bab3xfcsFv31LBs7e18/s1600/IMG_2185+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-MYi_5LI5AuOhM2iN5erGDfBDZgtjXp-XuUrgDFb31qSVyGQI7HaNdBFRHF8zdxcs2M1f8v2rBWrL2EzbB2QZj7uIQXUM3SjVOMevtGxK-SvXuo8za_kHk0I7bab3xfcsFv31LBs7e18/s640/IMG_2185+copy+copy.jpg" width="640" /></a></div>
You all know I love whipped cream.<br />
<br />
Whipped cream is my hommie. My love. My main baking squeeze.<br />
<br />
But for these delicious morsels, Cool Whip is your guy.<br />
<br />
You see, I make ice cream with whipped cream all the time. And I know two things to be true:<br />
1) It freezes rock solid.<br />
2) It's extremely rich.<br />
<br />
Two things you definitely want to avoid for these ice cream cupcakes.<br />
<br />
1) You aren't eating these with a spoon. They need to have "bite-worthy" texture. I don't need anyone<br />
chipping a tooth.<br />
2) Mixing ice cream with whipped cream seems like an unnecessary health burden. Heart attack, much?<br />
<br />
I double-dog, triple pinky promise that I would never suggest this to you if I didn't think it tasted amazing. <br />
<br />
And, oh, <u>it does</u>. <br />
<br />
It's like mousse. Ice cream mousse. <br />
So light and creamy and refreshing from this soul crushing heat wave we've been having. <br />
<br />
These are pretty much a summer must.<br />
<br />
So please forgive me.<br />
My goal is to give you the best.<br />
And if the best involves Cool Whip, then so be it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWA56IllFwmIAujMuOJi_bXDIRdyYvL1dJICFsUgzuO3gfQ4Izpjwlv_Uy4obdBOxy4EeqjdPNQMQpwgQvSsGqvMZZtWMUwl9DULpfKY1ljhtTBnWr9YcfpSK_Q-np3yz3fg6oYyERiNK/s1600/IMG_2067+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWA56IllFwmIAujMuOJi_bXDIRdyYvL1dJICFsUgzuO3gfQ4Izpjwlv_Uy4obdBOxy4EeqjdPNQMQpwgQvSsGqvMZZtWMUwl9DULpfKY1ljhtTBnWr9YcfpSK_Q-np3yz3fg6oYyERiNK/s640/IMG_2067+copy.jpg" width="640" /></a></div>
<b>Ice Cream Cupcakes</b><br />
<i><span style="font-size: x-small;">recipe slightly adapted from <a href="http://thedomesticrebel.com/2013/06/03/no-bake-birthday-cake-ice-cream-cups/" target="_blank">The Domestic Rebel</a>, and introduced to me by Aimee. That one bite changed my life.</span></i><br />
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<ul>
<li>1 - 1.5 Quart Tub of Ice Cream (I used Cake Batter to get the color I wanted)</li>
<li>1 - 8oz Tub of Cool Whip (thawed)**</li>
<li>20 Oreos (or small round cookie of choice)</li>
<li>20 Cupcake Liners</li>
<li>(Optional) Sprinkles</li>
</ul>
<br />
Makes 20 Ice Cream Cupcakes<br />
Requires freezing time (2-6hrs)<br />
<span style="font-family: inherit;">**Addendum: Apparently Trader Joe's has their own non-<span style="background-color: white; line-height: 17px; text-align: left;">hydrogenated</span> oil <a href="http://traderjoes.com/fearless-flyer/article.asp?article_id=530" target="_blank">House Whip</a>. Wish I knew that before I made these.**</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IQwyyeCzKZby6iw8tZKrq4Us1eec1_flT61gIfK_n10YMJBjN8V9mmWtebTO-2hb5ZKhNjCx3MuUR7eyAIJLSlMGhXda-vX_RRQ3S5yyril6n0OtPRIbU9rkjip5OPtTCI51X9qizbOO/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IQwyyeCzKZby6iw8tZKrq4Us1eec1_flT61gIfK_n10YMJBjN8V9mmWtebTO-2hb5ZKhNjCx3MuUR7eyAIJLSlMGhXda-vX_RRQ3S5yyril6n0OtPRIbU9rkjip5OPtTCI51X9qizbOO/s640/Untitled-1.jpg" width="640" /></a></div>
1) Set ice cream out for about 20 minutes before starting. Cool whip must be thawed from the freezer <br />
(this can be done overnight in the fridge).<br />
2) Line two muffin tins with 20 cupcake liners. Place cookie at the bottom of each one and set off to<br />
the side.<br />
3) In a large bowl, scoop in softened ice cream. Add tub of cool whip and fold until combined.<br />
4) (Optional) If adding topping/decorations sprinkle a small handle into the mixture for added color and<br />
texture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPYVvrLlmAAkATc56hKh-4oJHl2udc3nBc6SGRNWv_zbjJDGUQ66-Xlqnv4bvRf1ULcVS4G2ftEBC7yfMFpVDOm-BvSZiB6G8F3TAX217K3PJdZY81IawvPHW1E-I7idB2E3K3PHoqJ3R/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPYVvrLlmAAkATc56hKh-4oJHl2udc3nBc6SGRNWv_zbjJDGUQ66-Xlqnv4bvRf1ULcVS4G2ftEBC7yfMFpVDOm-BvSZiB6G8F3TAX217K3PJdZY81IawvPHW1E-I7idB2E3K3PHoqJ3R/s640/Untitled-2.jpg" width="640" /></a></div>
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5) Using a kitchen spoon, scoop ice cream mixture into cupcake liners. Keep adding until the mixture </div>
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just reaches the top of the liner. Smooth with the back of the spoon to help level out the tops.</div>
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6) At this point, my mixture was very melted so I put in the freezer for about 30 minutes before I added </div>
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the decorations. If your mixture is holding its texture go ahead and decorate now, otherwise, pop in </div>
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the in the freezer for a little bit (just to set) then decorate. These things thaw out very, very, very </div>
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quickly.</div>
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7) Once decorated, freeze for at least 2 hours before eating. 6 hours to overnight is preferable, but I </div>
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ate one at 2 hours and it was fine, just not as firm as it could've been. </div>
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8) A side note: these thaw within minutes so they need to be in the freezer until immediately before </div>
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serving. The cool whip mixed in prevents these from getting very hard. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyGy0ZNkmCgMsijw-akRxQeIVhyphenhyphenqBDo2BnSYH8t4a5YEIBoGwT_hpWVu3AvqAiAFw9FJ0HDTWtWp3qt5k__fG0IxoyWfV0M4O9tYNDwX5lQeOUrk66gxcEpYNWyWsmdTS5WYmAjH7zBtm/s1600/IMG_2198+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyGy0ZNkmCgMsijw-akRxQeIVhyphenhyphenqBDo2BnSYH8t4a5YEIBoGwT_hpWVu3AvqAiAFw9FJ0HDTWtWp3qt5k__fG0IxoyWfV0M4O9tYNDwX5lQeOUrk66gxcEpYNWyWsmdTS5WYmAjH7zBtm/s640/IMG_2198+copy+copy.jpg" width="475" /></a></div>
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<b>Sure I missed America's Birthday and I endorsed Cool Whip, </b></div>
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<b>But I just drooled because of my own photo... </b></div>
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<b>And that's plain embarrassing. </b></div>
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<b>This post was featured on:</b></div>
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<a href="http://www.townsend-house.com/2013/07/what-i-am-eating-38.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqrOaGFAuGC74p34Xc9H8wf0DN-od-3Hyp3wasBN88ti5klIlFaf3cCr809jGaCxT4p7PQriasNeLOwqBI4QTqb7Cq_TvN447mRi9gZ3pVfqFPY7oI6VKZPnA5tdTcDNaqEbyH86i_y1X/s200/what+i+am+eating.jpg" width="100" /></a></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com26tag:blogger.com,1999:blog-4119314458150145885.post-1828997263532879202013-06-20T16:02:00.001-07:002017-07-05T11:27:18.422-07:00The "Fake" Neiman Marcus Chocolate Chip Cookie (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20ks5gUIsjBDpB5u2j-LUih7bvxGx911tMKpkX2VsmXEI1NuJ8TB0WG29YWZHh_LcfeYgaCRaz1kofaeSzryczaDxMtEMQ7kEfNCsa2M2gcMZ_oIdxT-Kd_Hg1cYkyz5mFbwx0FsgIQQQ/s1600/IMG_1877+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20ks5gUIsjBDpB5u2j-LUih7bvxGx911tMKpkX2VsmXEI1NuJ8TB0WG29YWZHh_LcfeYgaCRaz1kofaeSzryczaDxMtEMQ7kEfNCsa2M2gcMZ_oIdxT-Kd_Hg1cYkyz5mFbwx0FsgIQQQ/s640/IMG_1877+copy+copy.jpg" width="640" /></a></div>
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This recipe is Ron Swanson approved.</div>
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<br /></div>
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Yes, <u>that</u> Ron Swanson.</div>
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<br /></div>
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Ron (<i>bleeping</i>) Swanson.</div>
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Pawnee's Parks and Recreation Director.</div>
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Wood worker.</div>
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Hunter.</div>
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Bacon Aficionado.</div>
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<br /></div>
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The man's man.</div>
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<br /></div>
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This may seem weird, but I find him incredibly sexy...mustache and all. </div>
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<br /></div>
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And I HATE mustaches. The whole hipster "trend" is horrifying to me. </div>
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But there is just something about Ron's that is undeniably masculine. </div>
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<span style="font-size: x-small;"><i>(I kinda like it)</i></span>. Ew, I did <i>not</i> just say that! </div>
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<br /></div>
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He's the kind of guy that makes you want to shoot some whiskey, puff a cigar, or pack a shotgun.</div>
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<br /></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/xKR5kk1rZTY/0.jpg" src="https://www.youtube.com/embed/xKR5kk1rZTY?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<br /></div>
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Ahhhhh, and in a bow tie no less.</div>
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<br /></div>
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Yes, this cookie would impress even him. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_-ltzRxAwWwqpPvqJa5oVUb2H4TetvwDoGwDgO23RcSDDm4Prmn5HQSMHG8sE4hyphenhyphenhKlLefYJDqYBInWX8w2sM-cr3ruWz4wiqxu3qUKnR6F8Sc6F7AhnRN5wAaeojWaVONQWhXqYsbQp/s1600/IMG_1896+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_-ltzRxAwWwqpPvqJa5oVUb2H4TetvwDoGwDgO23RcSDDm4Prmn5HQSMHG8sE4hyphenhyphenhKlLefYJDqYBInWX8w2sM-cr3ruWz4wiqxu3qUKnR6F8Sc6F7AhnRN5wAaeojWaVONQWhXqYsbQp/s640/IMG_1896+copy.jpg" width="425" /></a></div>
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Of course, he didn't tell me that personally.</div>
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<br /></div>
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But it doesn't matter that I never sent him a lovingly wrapped package of freshly baked cookies. </div>
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<br /></div>
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Or that he didn't call me to tell me how I am the woman solely responsible for introducing him to his fourth favorite food.</div>
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<br /></div>
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I know - in my heart - he'd accept it. Because this is a <b>man's</b> cookie.</div>
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<br /></div>
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Un-Fancy.</div>
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Extremely Hearty.</div>
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Perfectly Delicious.</div>
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Plain and simple...it gets the job done. </div>
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<br /></div>
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And it gets it done well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgE_GbdxGAdZ01AD6TtE4mebXONdvnb_1_a4U4eAZwHNIs1ZnBTfpMXP8UmMziam5epv6lovE_RxFOuWryY8wcMeOfEufyUYHNgDrKF8UM49X__g0djyESeq4fl5gY0QFJ1zAM8Y-X4OY/s1600/IMG_1860+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgE_GbdxGAdZ01AD6TtE4mebXONdvnb_1_a4U4eAZwHNIs1ZnBTfpMXP8UmMziam5epv6lovE_RxFOuWryY8wcMeOfEufyUYHNgDrKF8UM49X__g0djyESeq4fl5gY0QFJ1zAM8Y-X4OY/s640/IMG_1860+copy.jpg" width="425" /></a></div>
<span style="font-family: inherit;">There is quite the urban legend behind these cookies.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"></span></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="mso-spacerun: yes;"></span><span style="font-family: inherit;">It goes: a woman tried these at the Neiman
Marcus café and fell so madly in love with them that she offered to pay for the
recipe. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">However, she was told that it would cost her “two-fifty.” <br />Unbeknownst
to her, they meant $250, not the modest $2.50 she had anticipated.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Neiman Marcus was none too sympathic to her
story, so in a fit of revenge she mass emailed the world so they could benefit
from her $250 mistake.<span style="mso-spacerun: yes;"> </span>Hell hath no
fury, right?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpOp5pUEG647DxKVEbOxQv0p2Xo1WOeoAKtl7S3R5US78eCrYZaLbjFdPp2xKAUdfg4suo9aw2ztzlWnlQns-uULRIE3uq9FmhonhamE8aDZ_q2aEU9YZLKVn8QnAEyXhB6sJsmG7MdEN/s1600/IMG_1904+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpOp5pUEG647DxKVEbOxQv0p2Xo1WOeoAKtl7S3R5US78eCrYZaLbjFdPp2xKAUdfg4suo9aw2ztzlWnlQns-uULRIE3uq9FmhonhamE8aDZ_q2aEU9YZLKVn8QnAEyXhB6sJsmG7MdEN/s640/IMG_1904+copy.jpg" width="425" /></a></div>
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<span style="font-family: inherit;">But I imagine this would leave Ron Swanson quite unimpressed. </span></div>
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<br /></div>
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<span style="font-family: inherit;">In fact, he’d be put off by this woman’s overly dramatic display of emotion.</span><span style="font-family: inherit;">...And well, frankly, her stupidity.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">He’d be much more approving of the <i>real</i> story behind my making these cookies.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"></span>I implored my friends to pass along their most beloved chocolate chip recipes, and a one –Jimmy – responded in kind.<span style="mso-spacerun: yes;"> </span>He went so far as to say that this recipe was “his baby” and “the best dessert he has ever made.” </span></div>
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<span style="font-family: inherit;">“The working class man’s cookie”</span></div>
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<span style="font-family: inherit;">And there you have it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxCFESQKmoFRb2SeZNgX0zE9qmXYF-U20-GckQkA1DF8eiPifvpqTT7LT7QDvV69Uj3uksW3rGD7w5yH_cDLiD21rRUabaQgPuEbpqpZuibRZfsRCirq8lcLWkFBUm7zVRfqlRgUsm2_b/s1600/IMG_1812+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxCFESQKmoFRb2SeZNgX0zE9qmXYF-U20-GckQkA1DF8eiPifvpqTT7LT7QDvV69Uj3uksW3rGD7w5yH_cDLiD21rRUabaQgPuEbpqpZuibRZfsRCirq8lcLWkFBUm7zVRfqlRgUsm2_b/s640/IMG_1812+copy.jpg" width="640" /></a></div>
<b><u>The "Fake" Neiman Marcus Chocolate Chip Cookie</u></b><br />
<span style="font-size: x-small;"><i>Graciously bestowed to me by <a href="https://www.facebook.com/jsquaredfoodies" target="_blank">Jimmy</a> and to him through Ms. Kelene </i></span><br />
<br />
1 Cup (2 Sticks) of Butter (room temperature)<br />
1 Cup Granulated Sugar<br />
1 Cup Brown Sugar<br />
2 Eggs<br />
1 tsp. Vanilla<br />
2.5 Cups of Quaker Rolled Oatmeal (before blending)<br />
2 Cups Flour<br />
1 tsp. Baking Powder<br />
1 tsp. Baking Soda<br />
1/2 tsp. Salt<br />
2 Cups (12 oz.) Chocolate Chips<br />
4 oz. of Grated Chocolate Bar<br />
<br />
Preheat Oven to 350F Degrees<br />
Bake for 12-14 minutes<br />
Makes Approx. 24 Cookies (using a golfball sized ball of dough - preferred size)<br />
40 Cookies (using a tablespoon sized ball of dough)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvLt9oLLVdBpLP9J-KPpvFpKvuSV6wkXg6YTBrmo4YXCb7eXeiNmEUNAdMa5G0JQo-3Mpz_8xF5Wq3QEOMQh33C2lm3owkOhdeP8BP9y4RYV2uN0yfDfNh_Yu2YgnfhVoLfQGxvck6jzo/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvLt9oLLVdBpLP9J-KPpvFpKvuSV6wkXg6YTBrmo4YXCb7eXeiNmEUNAdMa5G0JQo-3Mpz_8xF5Wq3QEOMQh33C2lm3owkOhdeP8BP9y4RYV2uN0yfDfNh_Yu2YgnfhVoLfQGxvck6jzo/s640/Untitled-1.jpg" width="640" /></a></div>
1) In a medium sized bowl, cream butter and both sugars together. Mixture will be very thick.<br />
2) Add eggs and vanilla. Beat until just combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV9vJzSsQenwUfTK2HPhMQQxe8a9Ou4qDbMNU-8pMJSf4-HPp7z3GqvmkC2vlgXLYmyu9zRq3b4x6KGgl0KyxXDafMNeOTgIqujPcDkFzJ6OUQVhgt07f5tM_CHuB5SIdWe8bb_oh-fvo/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV9vJzSsQenwUfTK2HPhMQQxe8a9Ou4qDbMNU-8pMJSf4-HPp7z3GqvmkC2vlgXLYmyu9zRq3b4x6KGgl0KyxXDafMNeOTgIqujPcDkFzJ6OUQVhgt07f5tM_CHuB5SIdWe8bb_oh-fvo/s640/Untitled-2.jpg" width="640" /></a></div>
3) Measure out 2.5 cups of oatmeal. (I recommend using Quarter Oats or a brand of oatmeal with a<br />
softer texture. I used Trader Joe's brand and it never seemed to cook all the way in the dough).<br />
Blend to a fine powder. You can use a food processor or what<br />
ever you have on hand. (<i>pssst.</i> I used my coffee grinder.)<br />
4) In a small bowl, mix blended oatmeal, flour, baking powder, baking soda, and salt. Stir to combine.<br />
5) Add the flour mixture to the sugar mixture. Beat to combine.<br />
6) Add in chocolate chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fHClcoeWGFf-oH4fj_eT0Q3GIjQ1mLMd9JtGyW2gk-OkKqgBk7SeTDFqz1Qnz1JwGrDCIgnkTqWozzrQqO8jQnPz2WV_StNSoGTL5NGb3cDSp07aqyNbbnmdPSfeCmIN3ddoQKfLnPtg/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fHClcoeWGFf-oH4fj_eT0Q3GIjQ1mLMd9JtGyW2gk-OkKqgBk7SeTDFqz1Qnz1JwGrDCIgnkTqWozzrQqO8jQnPz2WV_StNSoGTL5NGb3cDSp07aqyNbbnmdPSfeCmIN3ddoQKfLnPtg/s640/Untitled-3.jpg" width="640" /></a></div>
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7) Add in grated chocolate. (I tried to use a cheese grater, but the chocolate kept melting in my hand. I </div>
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ended up chopping the remaining pieces as finely as I could).</div>
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8) Roll dough into golfball-sized balls and place two inches apart onto a well greased sheet. (You can </div>
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make these smaller, but I found this to be the best size texture-wise and had the perfect balance of </div>
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crisp-to-chew-to chocolate gooeyness). Place in 350F Degree oven for 10-12 minutes. Tops will be </div>
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cooked, but not brown. This dough cooks to a lighter color. Leave on baking sheet for 2-5 mins to </div>
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cool, then place cookies on cooling rack. </div>
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9) This dough does not need to be refrigerated overnight first. It actually gets very hard in the fridge. If </div>
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you do have leftover dough, just let it sit out on the counter for a few minutes before cooking again. </div>
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-----</div>
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<br /></div>
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<span style="font-family: inherit;">Review:
</span><span style="font-family: inherit;">Are these the best chocolate chip cookies in the world?<span style="mso-spacerun: yes;"> </span>I don’t know.<span style="mso-spacerun: yes;">
</span></span></div>
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<br /></div>
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<span style="font-family: inherit;">But they are darn good.<span style="mso-spacerun: yes;">
</span>And the dough is <i style="mso-bidi-font-style: normal;">literally</i> the
best tasting dough I’ve ever had in a chocolate chip cookie.<span style="mso-spacerun: yes;"> </span>The ground oatmeal gives them an UNBELIEVABLE
flavor!</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: inherit;">They are crispy on the outside and perfectly gooey in the
middle.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: inherit;">My only issue with them is that they lose their exquisite
texture overnight.<span style="mso-spacerun: yes;"> </span>These are definitely
bake’em and eat’em cookies.<span style="mso-spacerun: yes;"> </span>And you have
to get the right oatmeal brand.<span style="mso-spacerun: yes;"> </span>I used
Trader Joe’s and even though I blended them to a pulp, I could still taste the hard,
uncooked (microscopic, mind you) flecks of oatmeal.<span style="mso-spacerun: yes;"> </span>Next time, I’ll use Quaker Oats and see if
that solves my problem.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: inherit;">Notice, how I said next time?<span style="mso-spacerun: yes;"> </span>Meaning, I’ll make these again?<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span><span style="font-family: inherit;">Ya, that’s pretty rare.<span style="mso-spacerun: yes;">
</span></span><br />
<span style="font-family: inherit;">Actually, I’ve already made these twice in the past
week.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">And if that doesn’t say something about these -<span style="mso-spacerun: yes;"> </span>I don’t know what will. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZzN_Kc2LhSqShMo21s54Qu0sOYGx1acohWqLdJuBE9Lma0XZTdmiPwXcDkMAeCbUEdjHwy6RI3oy7jBg2ryo4DDz6OVbexnrS7UvTQxZE1heuYL3C2V2by8u2f6rM06TFFyLNj8JWYrJ/s1600/IMG_1915+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZzN_Kc2LhSqShMo21s54Qu0sOYGx1acohWqLdJuBE9Lma0XZTdmiPwXcDkMAeCbUEdjHwy6RI3oy7jBg2ryo4DDz6OVbexnrS7UvTQxZE1heuYL3C2V2by8u2f6rM06TFFyLNj8JWYrJ/s640/IMG_1915+copy.jpg" width="457" /></a></div>
<div style="text-align: center;">
<b>For the working man, woman, child,</b></div>
<div style="text-align: center;">
<b>And mustached Ron's of the world,</b></div>
<div style="text-align: center;">
<b>This is for you.</b> <br />
<b><br /></b>
<b><br /></b></div>
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</div>
<div style="text-align: center;">
</div>
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</div>
<div style="text-align: center;">
<b> These were featured June 2013:</b><br />
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<a href="http://www.whatscookinglove.com/2013/07/showcase-your-talent-thursday-67.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOblAGiNu-fjYPtaQj0317cKd95G1Qv9IHWDG6m-eWED_4HrXoL54wYMTGdVzPbWspiFF0Pvz_fPHwQnH-03cNYBX8UxZkplGbr2rLFsOUPNDx3foC2seMSUjczPAz9vUHvH9v51g1Cho9/s200/showcase+feature.jpg" width="100" /></a></div>
<br /></div>
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</div>
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</div>
Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com53tag:blogger.com,1999:blog-4119314458150145885.post-32527624040128439982013-06-06T07:02:00.003-07:002013-06-16T17:12:15.721-07:00Thai Tea Two Ingredient Ice Cream (★ ★ ★ ☆ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DRMBLN2W_AqTK0w1OcYpniIeri_vArCwpOZGAEjQKwyxTMvzvctn9pjqWeedcjKdNO6iwfacs5zBagRZ9he914oTXA9_AQHGcmUESG7BnDc0k12_IvjTUy6IqTnPJu9ByjA3I1SQZVfO/s1600/IMG_17758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DRMBLN2W_AqTK0w1OcYpniIeri_vArCwpOZGAEjQKwyxTMvzvctn9pjqWeedcjKdNO6iwfacs5zBagRZ9he914oTXA9_AQHGcmUESG7BnDc0k12_IvjTUy6IqTnPJu9ByjA3I1SQZVfO/s640/IMG_17758.jpg" width="534" /></a></div>
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So "Phase One" of Rebuild Natalie's world is complete.</div>
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<br /></div>
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My Bestie is all moved and settled into the Coastal Land of the Hippies...more commonly known as Santa Cruz. </div>
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<br /></div>
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And I've only been to visit her twice! </div>
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She's been gone five whole days! </div>
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<br /></div>
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That's pretty impressive considering we've seen each other practically every day since we decided to become BFF's three years ago. </div>
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<br /></div>
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Yes, we literally just decided...like kids in kindergarten. </div>
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And the rest is history!</div>
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I have to say, though, I knew I would miss her once she moved out, but I thought I'd miss our lamenting over the decline of "Smash" sessions or her incessant need to show me every. single. item of clothing she bought that day (yes, every. day.). </div>
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So I was surprised that it hit me hardest at 6:30am, the morning after we moved her out. </div>
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Because I am a morning <b><u>grump!</u></b></div>
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I've spent the past ten months praying every morning that our paths wouldn't cross for at least a good half hour...or better yet - ever.</div>
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I know! I sound horrible.</div>
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It's because I am!</div>
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I need the morning to adjust to being alive again. <i>What am I doing? Why am I here? Do I really exist?</i></div>
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These are some of life's most difficult questions and I get asked them each and every morning. </div>
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So ya, I'm not really excited to talk about how amazing it will be when we all have a chance to walk on the moon. At this moment, I kinda want to blow up the moon.</div>
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But that morning, it hit me. I would never inconveniently bump into her again. Those weepy Dolly Parton serenades that used to aggravate me to no end, now sounded kind of sweet.</div>
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Don't get me wrong, I'm still not fully functional until 8am. </div>
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It's been a few days and I think I've gotten the hang of this new routine.</div>
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So I think I'll stick with the memories for now. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUALlsfo4zqPA6zYux6W0UCbnwkbt1Z8bqfMZ3r336fvDqnKNJdkSg_GjuDDXSkzFXPajr7MTmuQr8Mwbrx6ZrImeXQeAweSs7iORocVd3xFc380x9zLM7kQsfjY38-xQnLUNVoAICJkf/s1600/IMG_1781+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUALlsfo4zqPA6zYux6W0UCbnwkbt1Z8bqfMZ3r336fvDqnKNJdkSg_GjuDDXSkzFXPajr7MTmuQr8Mwbrx6ZrImeXQeAweSs7iORocVd3xFc380x9zLM7kQsfjY38-xQnLUNVoAICJkf/s640/IMG_1781+copy.jpg" width="503" /></a></div>
One of my favorite memories, though - untainted by morning grumpiness - has to be the day Bestie introduced me to Thai Tea.<br />
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I had dragged her to a Salsa lesson at my University because I needed extra credits for my PE class, and I didn't want to go and face the swarms of creepy men who had no where else to be on a Friday night alone.<br />
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I realize now, that this was at the very, very beginning of our friendship because she wouldn't be caught dead going to a Salsa class now. Oh, the things you'll do in the early stages of a relationship. (Like pretend you can tolerate 80's movies!)<br />
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Afterwards, we stopped by the resident college "<a href="https://en.wikipedia.org/wiki/Bubble_tea" target="_blank">Boba</a>" shop and I ordered my usual blended coffee with pearls. But Bestie. She ordered this orange stuff. And it changed my life.<br />
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Thai Iced Tea is slightly sweet, creamy, and a little spicy. It's reminiscent of Chai, but has its own unique qualities. <br />
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At that moment, I was introduced to one of my new favorite foods. Where had this drink been all my life???<br />
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Best friend? <br />
Who needs a best friend when there is Thai Tea?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDO0iKn-hXhMMtVLSZgMa1EN2hS-HobrQeL3upM-hDdJVFwSGHaQ_TXcIbJRhf4EoNjJqeTdtFqE-huSKrRiqXFRDdnxkZ421cTuh4bM_9cZa8AkU37s-M7aOnKngjPiDeQWuOcwIgZNi/s1600/IMG_1791+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDO0iKn-hXhMMtVLSZgMa1EN2hS-HobrQeL3upM-hDdJVFwSGHaQ_TXcIbJRhf4EoNjJqeTdtFqE-huSKrRiqXFRDdnxkZ421cTuh4bM_9cZa8AkU37s-M7aOnKngjPiDeQWuOcwIgZNi/s640/IMG_1791+copy.jpg" width="640" /></a></div>
<b>"Thai Tea" Two-Ingredient Ice Cream (Machine *Not* Needed)</b><br />
<i><span style="font-size: x-small;">Utilized Important Information from <a href="http://userealbutter.com/2010/07/09/thai-tea-ice-cream-recipe/" target="_blank">Use Real Butter</a></span></i><br />
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<ul>
<li>3 Cups of Heavy Whipping Cream (set aside 1 cup)</li>
<li>1/2 Cup Thai Tea Leaves (found at Asian food stores or <a href="http://www.amazon.com/Thai-Iced-Traditional-Restaurant-Style/dp/B000UPNK9S/ref=sr_1_2?ie=UTF8&qid=1371360695&sr=8-2&keywords=thai+tea" target="_blank">here</a>)</li>
<li>1 Can (14 oz) Sweetened Condensed Milk</li>
</ul>
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<br />
Needed:</div>
<div>
-Strainer</div>
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-Airtight Storage Container</div>
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-Makes 8+ Servings</div>
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*Requires Cooking, Cooling, and Overnight Freezing Time*</div>
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So I know there are actually 3 ingredients, but the base to make plain ol' ice cream is just two ingredients. Plus, no machine required! <i> Hello! Amazing. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6aZubmK8i5v6jAcILwXJjZD1CD_6Qm6rf46mH77nKxkan5TKyHOU9bEjLidmpVa1FfKY848hqVFv8xj_K58SUxhCCUjJkKaVyj99ybNQEhJyMYYv1RTlIZITzkrtem0GKIiUROfQQXDU/s1600/Untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6aZubmK8i5v6jAcILwXJjZD1CD_6Qm6rf46mH77nKxkan5TKyHOU9bEjLidmpVa1FfKY848hqVFv8xj_K58SUxhCCUjJkKaVyj99ybNQEhJyMYYv1RTlIZITzkrtem0GKIiUROfQQXDU/s640/Untitled-4.jpg" width="640" /></a></div>
<span style="background-color: white; color: #282828; line-height: 20px;"><span style="font-family: inherit;">1) In a large saucepan, bring 2 cups of cream to a low boil. </span></span><br />
<span style="background-color: white;"><span style="color: #282828; font-family: inherit;"><span style="line-height: 20px;">2) Immediately remove from heat and add in Thai Tea. Stir until completely combined </span></span></span><br />
<span style="background-color: white;"><span style="color: #282828; font-family: inherit;"><span style="line-height: 20px;"> and let </span></span><span style="color: #282828;"><span style="line-height: 20px;">steep</span></span><span style="color: #282828; font-family: inherit;"><span style="line-height: 20px;"> for </span></span></span><span style="background-color: white;"><span style="color: #282828; font-family: inherit;"><span style="line-height: 20px;">30</span></span></span><span style="background-color: white; color: #282828; line-height: 20px;"><span style="font-family: inherit;"> mins.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLqq1GMrRStkBsfgKymGFbNtvxbc1HwyxxrqJqpK6mhbXYYbTgvZ4JiE63d5lPrRSMW_imZFRticWzApVYCvxM8HTsJGs5vYsqFNJXIq_c3o9_EXyhjE873wCE37iln6bZe48NqGufkwM/s1600/Untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLqq1GMrRStkBsfgKymGFbNtvxbc1HwyxxrqJqpK6mhbXYYbTgvZ4JiE63d5lPrRSMW_imZFRticWzApVYCvxM8HTsJGs5vYsqFNJXIq_c3o9_EXyhjE873wCE37iln6bZe48NqGufkwM/s640/Untitled-5.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">3) Place strainer over large bowl and pour tea mixture over it. Try to press out any remaining liquid </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> to </span></span><span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">get a much of the tea infused milk as you can out of the leaves. You'll notice you've lost a lot of </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> volume. <i>What was once runny and 2 cups is now thick and 1 cup.</i> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">4) Let cream cool to just about room temperature, then let cool completely in the fridge (at least 2 </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> hours). </span></span><span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px;">I reused the cream container to store this mixture. </span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">5) 10-15 mins before starting the next step after the mixture has cooled, place large mixing bowl in </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> the </span></span><span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">freezer. This will help the cream whip up faster.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDrS_K9e9mjwWNdHpN8FKk-w3TjGLutPT7TRSQze0GzH7er2Q3sY75-G6Q7TezoqeiuIljm6jThyCXksY5qZFjIG9VmlkzSFyBJCqXqv3NdNUIAMDQlo5cbD4J5UGMbQGp9Me5xwwrUY-/s1600/Untitled-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDrS_K9e9mjwWNdHpN8FKk-w3TjGLutPT7TRSQze0GzH7er2Q3sY75-G6Q7TezoqeiuIljm6jThyCXksY5qZFjIG9VmlkzSFyBJCqXqv3NdNUIAMDQlo5cbD4J5UGMbQGp9Me5xwwrUY-/s640/Untitled-6.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">6) Pour Thai Tea mixture along with the extra 1 cup of cream into the cold bowl. Beat until fluffy and </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> no longer runny. Stiff peaks should form. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">7) Once cream is whipped, fold in the sweetened condensed milk just until combined. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">8) </span></span><span style="background-color: white; color: #282828; font-family: inherit; line-height: 20px;">Place mixture into a covered container (tupperware, etc.) and place in freezer. Freeze overnight. </span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"> Scoop. Enjoy!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"><u>Thoughts</u>: This was good, but a little on the sweet side and the tea strength was a bit overpowering. Next time I would definitely use less tea - probably only 1/3 Cup, and I would play around with the cream to condensed milk ratio. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">I was very skeptical about this whole "two-ingredient" fad when I decided to try it last summer. I just couldn't believe that something so simple could actually become "ice cream." But I have to say, it's pretty darn close. If you want the real deal you've got to use a machine, but if you are looking for quick, simple, and easy this isn't a bad option at all. </span></span><span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;"></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #282828; line-height: 20px;">A word of warning though: because it's pure whipped cream and a whole lot of sweetened milk this type of ice cream is <em>very</em> intense and rich. One scoop is usually plenty. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIljRksU8w52mYwmVmpVashrDdAYocUwprs1RLMcGDgNAV44BOrdEWPjQiye-KovUZE80iqOFoMiRQJdOJa-lUpG59SS_2ptU8Hj8fh8fS4eEQGBruCB0P1X1fte0B9ttShyphenhyphenx3Qry_shdj/s1600/IMG_1802+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIljRksU8w52mYwmVmpVashrDdAYocUwprs1RLMcGDgNAV44BOrdEWPjQiye-KovUZE80iqOFoMiRQJdOJa-lUpG59SS_2ptU8Hj8fh8fS4eEQGBruCB0P1X1fte0B9ttShyphenhyphenx3Qry_shdj/s640/IMG_1802+copy.jpg" width="425" /></a></div>
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<strong>Thai Tea is life-changingly delicious.</strong></div>
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<strong>But I'll admit, it's no substitute for a cherished friend.</strong></div>
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<strong>Throwing some Boba on top doesn't hurt though.</strong></div>
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<i>This posted was featured on:</i><br />
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Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com42tag:blogger.com,1999:blog-4119314458150145885.post-1503503286852891112013-05-23T00:07:00.001-07:002013-07-14T20:17:44.329-07:00Snickerdoodle Blondies {Rebake} (★ ★ ★ ★ ★)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jczWTGvfhxEGmJ2-y0HSV9k59Cwv31FsRlC9MxdtOzHIcBc5XltoPVGJU5YCH4nmfjDFHQG8GnKSJ-AGewa0uGCIFLKAFS5y-ulsFcz9czrBUQ6N4gpipCXhdL1qBo1MfSR1ZQcC-0cR/s1600/IMG_1682+copy+copy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jczWTGvfhxEGmJ2-y0HSV9k59Cwv31FsRlC9MxdtOzHIcBc5XltoPVGJU5YCH4nmfjDFHQG8GnKSJ-AGewa0uGCIFLKAFS5y-ulsFcz9czrBUQ6N4gpipCXhdL1qBo1MfSR1ZQcC-0cR/s640/IMG_1682+copy+copy1.jpg" width="478" /></a></div>
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Well, my world has officially exploded.</div>
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I'm not even exaggerating.</div>
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Now, I'm not saying I'm in a deep pile of ruins and I can't see the light ahead. </div>
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...At least, not today anyway.</div>
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But the world I knew...I know. Is over. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvPIozMf6naBUoEglPtFDk_N0eEghrGwKCTXEsvOtUdOAQ7LCKE_G5vCOIzqQ69y_EySDHocUdO22a26TMI_R85lIcW2cXe4_BenEcM7vFbWUs-OJNFbLPNwW9gXL03wRRX5TydPxLITi/s1600/IMG_1664+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvPIozMf6naBUoEglPtFDk_N0eEghrGwKCTXEsvOtUdOAQ7LCKE_G5vCOIzqQ69y_EySDHocUdO22a26TMI_R85lIcW2cXe4_BenEcM7vFbWUs-OJNFbLPNwW9gXL03wRRX5TydPxLITi/s640/IMG_1664+copy.jpg" width="690" /></a><br />
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I live with a bunch of dreamers. </div>
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And just to make sure we're on the same page here:</div>
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<i>Dreamer</i> - n. person with exceedingly fantastic ideas and goals who is often plagued with "too much </div>
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talk-ie, but no walk-ie" disease. They change their minds faster than a college freshman gets drunk, but when they are serious - watch out! Because ain't nobody gonna stop that. It's shear awe-inspiring power.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXwyF80SLHDlU3ubXOERDO5X10h2IqRm-obXG2PMDHM3yx4YvFrH5IXVHyDk_Gngy2DJUjYtj9b5BFli9sEUO0pNFtWZhwMuCRLJdvWz5hnQm-quam_G-eAhJrwvwuTlGGwdfJneuQZ7l/s1600/IMG_1641+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXwyF80SLHDlU3ubXOERDO5X10h2IqRm-obXG2PMDHM3yx4YvFrH5IXVHyDk_Gngy2DJUjYtj9b5BFli9sEUO0pNFtWZhwMuCRLJdvWz5hnQm-quam_G-eAhJrwvwuTlGGwdfJneuQZ7l/s640/IMG_1641+copy.jpg" width="469" /></a></div>
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<i>I</i> am a realist. </div>
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Don't worry, I'll be fair:</div>
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<i>Realist</i> - n. person who tends to believe things are "just the way they are" and who strives to live in contentment because even if things aren't as they should be, they know how things <i>will</i> be, and that's pretty comforting. They can complain about circumstances, and yet still be resistant to change. However, I'd challenge you to find someone who one gives better sound advice.</div>
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Of course, I am not Webster and these definitions were tainted by my own bias, but I still think they are pretty accurate! (Please use proper citation if referenced in your research paper...I prefer MLA format).</div>
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So when there was the usual unrest and murmurings around here a few months ago, my realist self thought, "Chill. Remember the talk-ie no walk-ie? Ya, happens all the time."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQFn8oevz26MBHXhh1v4kMJkUl7cHhYULZtc78zIN8fYCWnQoLwtbARwPfwAgTZA0bpppI3M4ndDG5d3NX7qOVn1GjvFS-jru1JXO2sZY4jWm4iY9TcfunZZfUSuWIoXulpgGll0uskaU/s1600/IMG_1667+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQFn8oevz26MBHXhh1v4kMJkUl7cHhYULZtc78zIN8fYCWnQoLwtbARwPfwAgTZA0bpppI3M4ndDG5d3NX7qOVn1GjvFS-jru1JXO2sZY4jWm4iY9TcfunZZfUSuWIoXulpgGll0uskaU/s640/IMG_1667+copy.jpg" width="475" /></a></div>
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Only, this wasn't the "diseased rumblings" time. Oh, no.</div>
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This was the full blown. Dreamer on a rampage. Gonna-make-it-happen-time.</div>
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[Insert World Explosion]</div>
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Boooommmppppaaawwwwssshhhhh!!!!</div>
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So what is a girl to do when all that she knows is about to get real foreign, real quick?</div>
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Well, rebel of course! </div>
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By rebaking my trusty favorite - Snickerdoodle Blondies.</div>
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Because no one else gets to control what I bake, but me! </div>
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<br /></div>
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And today I bake comfort!</div>
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I bake cinnamony! Brown sugary! Buttery! Chewy!</div>
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I bake amazing 5 star, solve-all-your-problems bars!</div>
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<br /></div>
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Last time I shared <a href="http://natsadventuresinbaking.blogspot.com/2012/08/snickerdoodle-blondies.html" target="_blank">these</a>, I didn't have my wonderful camera and I barely wrote about them at all because I was sick. So this seemed the most opportune time to present them to you again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uhNT5GpgmUvxETmb6j7I4MisIWKC30A5GM7eRor11p85AT1S6lKBVRMIEyu8zI9ClXVwxUjf5ffJ7fu0y54oy-iVBdULVQ1Zi-RuJwR-kqOipcPTAJKEjDxkaQpaeFyaP3VGPQlSgJQv/s1600/IMG_1674+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uhNT5GpgmUvxETmb6j7I4MisIWKC30A5GM7eRor11p85AT1S6lKBVRMIEyu8zI9ClXVwxUjf5ffJ7fu0y54oy-iVBdULVQ1Zi-RuJwR-kqOipcPTAJKEjDxkaQpaeFyaP3VGPQlSgJQv/s640/IMG_1674+copy.jpg" width="690" /></a></div>
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These. are. incredible. </div>
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One of the few things I have actually given five out of five stars.</div>
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Think "snickerdoodle cookie meets always chewy, never dried out goodness." </div>
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I've probably baked these at least six times in the last year. And that's saying something! </div>
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I'm a food blogger! </div>
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I can't waste my time whipping up something I've already made!</div>
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They are just that amazing. </div>
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So now when my new world constists of:</div>
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-A best friend who lives in Santa Cruz,</div>
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-A family who plans to relocate to Texas or Oregon or Anticoch or Texas <i>again </i>(Make up your minds already!),</div>
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-And a 'me' who lives on her own,</div>
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At least, I'll still have these blondies.</div>
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I'm excited for the changes ahead (as much as any analytical, slightly pessimistic young lady could expect to be), but my goodness, I sure am glad some things stay the same!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L3Uf5zLe4zulaDMeVo2bSupYyrZ8bW-1o7Ksw3utr56nPb-wReTYy7-BbTDT2x5vplbQjVWuCTXbvECtHH91r7nsw9k9-40j1zmpJq786P70zgJCbgPVQp4GDj7vs4IioDCBlfxRBi4g/s1600/IMG_1249+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L3Uf5zLe4zulaDMeVo2bSupYyrZ8bW-1o7Ksw3utr56nPb-wReTYy7-BbTDT2x5vplbQjVWuCTXbvECtHH91r7nsw9k9-40j1zmpJq786P70zgJCbgPVQp4GDj7vs4IioDCBlfxRBi4g/s640/IMG_1249+copy.jpg" width="690" /></a></div>
<b><u>Snickerdoodle Blondies</u></b><br />
<i><span style="font-size: x-small;">Brilliance by <a href="http://dozenflours.com/2007/05/buckles-snickerdoodle-blondies.html" target="_blank">Dozen Flours</a></span></i><br />
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<ul>
<li>2 2/3 Cups Flour</li>
<li>2 tsp Baking Powder</li>
<li>2 Cups Packed Brown Sugar</li>
<li>1 Cup (2 Sticks) of Butter, Room Temperature</li>
<li>2 Eggs, Room Temperature</li>
<li>1 Tbsp Vanilla </li>
<li>2 Tbsp White Sugar</li>
<li>2 tsp Cinnamon</li>
</ul>
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Preheat Oven to 350F Degrees<br />
Needed: Greased 9x13in Pan<br />
Makes Approx: 15 Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgeIu2jf8JL4Q0pXOBAAcBZRbGpShAIJb_XHSTmuAuYRuFYCb7Suggh4-wHXDuREtvcw5MLXTs7xyBOVMUe0M13-f0I2Ok445KggER_KkWMTrdCedFRvP1mRl8q0uMlB9CQ4yWx57mNhf/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgeIu2jf8JL4Q0pXOBAAcBZRbGpShAIJb_XHSTmuAuYRuFYCb7Suggh4-wHXDuREtvcw5MLXTs7xyBOVMUe0M13-f0I2Ok445KggER_KkWMTrdCedFRvP1mRl8q0uMlB9CQ4yWx57mNhf/s640/Untitled-1.jpg" width="620" /></a></div>
1) Using a sifter, sift flour and baking powder over a medium sized bowl. Set aside.<br />
2) In another medium sized bowl, beat brown sugar, butter, eggs, and vanilla until well combined. <br />
About 2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0cGS5dqPkieioBIw1V3eSRTyEDf8dWF2ZBl5vTXoW941DCDC8a-4DbQIU7eTEqDyxRzC7B43p0ZmcMMN0NGs9I7yAdTGiPbFxZXKSNP4wNmuqCA3SBouEmZoMvbv6hDODKoeQpOsl4TD/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0cGS5dqPkieioBIw1V3eSRTyEDf8dWF2ZBl5vTXoW941DCDC8a-4DbQIU7eTEqDyxRzC7B43p0ZmcMMN0NGs9I7yAdTGiPbFxZXKSNP4wNmuqCA3SBouEmZoMvbv6hDODKoeQpOsl4TD/s640/Untitled-2.jpg" width="620" /></a></div>
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3) Slowly add in the flour mixture. Beat until well combined.</div>
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4) In a greased 9x13in pan, spread batter evenly with a spoon or spatula. Batter will be pretty thick so </div>
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just keep working it. </div>
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5) Once batter is spread, prepare white sugar and cinnamon mixture. Sprinkle across the top.</div>
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6) Bake at 350F Degrees for 25-30 minutes. Surface should be dry to touch and sort of "spring" back </div>
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when done. </div>
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7) Cool bars on rack. You can cut these when still slightly warm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhJ0ZNaSch8hvGjLMVEJXUokjKXow1qpPIQEEvjZ7_BAAfV7hHVX65LdpgNJC9LxaezvYcVY4VgeDwCq8CPpx1UcgShrDsLGABgg2ZO_ZRxJuvEPu5Iyj35U8v_oRG3KPKsJKDg1CjFyf/s1600/IMG_1630+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhJ0ZNaSch8hvGjLMVEJXUokjKXow1qpPIQEEvjZ7_BAAfV7hHVX65LdpgNJC9LxaezvYcVY4VgeDwCq8CPpx1UcgShrDsLGABgg2ZO_ZRxJuvEPu5Iyj35U8v_oRG3KPKsJKDg1CjFyf/s640/IMG_1630+copy.jpg" width="475" /></a></div>
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Save the butter.</div>
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Save the sugar.</div>
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Save the world. </div>
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This post was featured here:</div>
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<a href="http://www.handymancraftywoman.com/2013/06/its-time-for-wicked-awesome-wednesday-1.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZQJbOp0bHQe9SDY_Mm0G3US6BCNogwjrixG_L82-AzsFRuU0uzeP6cNU1LZJNerzz1t9cFX8SwEyvFHD1qx4KdSkXVyCrmjY1IRdktgIDwqGvDSsyURXSvCSzDFDFFsnBco3Vd5FkOwb/s200/Feature.jpg" width="100" /> </a><a href="http://www.handymancraftywoman.com/2013/06/its-time-for-wicked-awesome-wednesday-1.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p_eU28iED7tY27__syJ0_tCWPaGHdV7DMCemz3h-U0oBqr9E01xcDi89vaY-CitdxnoCzGKoNtuvRGVW9lNWnCQCF0f5garjUKPgvbenE8ezbDKxcaMPdVXI2Z30ptRvUuopOD1wFX7-/s200/back+for+seconds.jpg" width="100" /></a> <a href="http://www.redflycreations.com/2013/07/17-delicious-dessert-bars.html" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4uH7mKvc03sY-N_Hqp_cgv28bJ7_HSPAfLH8hRLga4H2-OktuZ_ebXqzKqPWhWXIj4tqPdz6saaFDl9pen6fNPveaoc-xbpYAcWkaqZOPPi7n3g5LO4HMLaxkM4sNjCioXkMQNltcXuN/s200/17+Delicious+Bars2.jpg" width="100" /></a></div>
<a href="http://backforsecondsblog.com/2013/06/back-for-seconds-social-link-party-and-features-14/#more-2893" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"></a><br />
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com48tag:blogger.com,1999:blog-4119314458150145885.post-89407295497042310732013-04-04T07:05:00.000-07:002013-04-04T07:05:36.922-07:00Pecan Bars (★ ★ ★ ★ ★)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZKBeaBqF1ju7257vHQFZB_ng1aEdbTQVSZvfB3XDNY3bEhNeSAzVJv8bNWLRqKJoWnHdtpTflJ_-iJSc6GaXS7yYb0-WbR4p6zRA4bHPoUL4Ki2yweLzAnzqKGyBi-fgTmbmv8L4a6_i/s1600/pecan+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZKBeaBqF1ju7257vHQFZB_ng1aEdbTQVSZvfB3XDNY3bEhNeSAzVJv8bNWLRqKJoWnHdtpTflJ_-iJSc6GaXS7yYb0-WbR4p6zRA4bHPoUL4Ki2yweLzAnzqKGyBi-fgTmbmv8L4a6_i/s640/pecan+bars.jpg" width="496" /></a></div>
I think I owe someone an apology.<br />
<br />
Yes, it's Martha Stewart.<br />
<br />
Did you think this was about my mysterious absence the past two weeks?<br />
<br />
Well, it's not.<br />
<br />
But I am truly sorry about that too.<br />
<br />
I love posting. And posting on time. On <u>schedule</u>.<br />
<br />
I'm an extremely organized perfectionist. If I am too busy or too tired or the sun is too beautiful and is calling me to the outdoors, it kills me not to post. But sometimes you have to live life, and if that means I need an extra nap or to get two shades darker by Sunday then I have to take a deep breath and just let it happen.<br />
<br />
Apparently, I haven't had too rough of a time doing that as of late. So I guess I'm cured there.<br />
Hallelujah!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0AgVRzR7BjNKv7ImSjY1Y2CtgKBsvmEh4CxHPZukOisGFFd6u-O54XXeAQZRBJSNcnIdSCai2lIj9fHfIERqOMQ4U_eCWh8VBiisO5ef1ZN32_cFy5a0rtTV1gqt7EfH07Z2ruKdJJoE/s1600/IMG_1522+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0AgVRzR7BjNKv7ImSjY1Y2CtgKBsvmEh4CxHPZukOisGFFd6u-O54XXeAQZRBJSNcnIdSCai2lIj9fHfIERqOMQ4U_eCWh8VBiisO5ef1ZN32_cFy5a0rtTV1gqt7EfH07Z2ruKdJJoE/s640/IMG_1522+copy.jpg" width="483" /></a></div>
Back to Martha.<br />
<br />
Ah, yes. Martha. We've had a rocky past. I mean, I ripped her up pretty good when I posted about these <a href="http://natsadventuresinbaking.blogspot.com/2012/07/chewy-orange-almond-cookies.html" target="_blank">Chewy Orange Almond Cookies</a>.<br />
<br />
Although, I have to admit.<br />
She kinda deserved it.<br />
They were grah-oh-sssss (gross :).<br />
<br />
But then something happened. <br />
Something too wonderful for words.<br />
<br />
These pecan bars came my way. And oh. ah my. ah goodness. They are absolutely divine!! <br />
<br />
Five stars guys. <br />
I gave these 5 Stars. <br />
That's how serious I am about them. <br />
<br />
Kinda gooey, slightly crispy, crumbly, pecan-buttery goodness. These are the kind of cookie bars you have to pawn off to your friends. <br />
<br />
Because they are so good, you will eat the whole pan. <br />
And then you'll get fat...<br />
Because of all the butter,<br />
Duh! <br />
So pawn them off to your friends so you can all get the same amount of fat together and still enjoy this incredible life-altering gift from Martha. <br />
<br />
My once-enemy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8sLbMa05EE0cs4ocU-BheUH3spMisE4NAtZ_4rGtgJCu0U7tgCLEf2-IwLQ_jSrlF2eeoAdWDw4n27JQlRujM0OdbKnv47vvMWPyfewtjzdk7lczt9r0MUAfEJiUQWdzqni5Bz5oe4oH/s1600/IMG_1450+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8sLbMa05EE0cs4ocU-BheUH3spMisE4NAtZ_4rGtgJCu0U7tgCLEf2-IwLQ_jSrlF2eeoAdWDw4n27JQlRujM0OdbKnv47vvMWPyfewtjzdk7lczt9r0MUAfEJiUQWdzqni5Bz5oe4oH/s640/IMG_1450+copy.jpg" width="640" /></a></div>
I'm usually a pretty good judge of character. <br />
<br />
I feel like it's one of my stronger attributes. But I guess I'm going to have to humbly eat my words here.<br />
<br />
<i>Hey, I said was was "pretty good" - not perfect!</i><br />
<i><br /></i>
I stumbled upon this recipe when my mom baked these around Thanksgiving. She had gotten the recipe from a friend and was ranting and raving about how good they were. <i>Okay, mom. Exaggerate much?</i><br />
<br />
But one bite. One bite. <br />
That's all it took.<br />
Twitterpation - to the nth degree.<br />
<br />
So what a, small - yet effective, slap in the face when I realized where these had originally come from -Martha Stewart herself. The Queen. The Legend.<br />
<br />
WhaAaAa?!<br />
<i>*Choke*...</i><br />
This can't be?!<br />
<br />
Oh, but it <b>was.</b> <b>It. Was. </b><br />
<b><br /></b>
And you know what? I'm okay with that now.<br />
Because becoming friends with your once-enemy, creates stronger bonds than any other friendships I know of.<br />
<br />
So how do you make up for a past public-bash of your new found friend? <br />
With a now present-love letter, of course!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfx6eZ1e0T_h704BRLif-07xMEs8qHbPdOPZuGbMBkefN-OfgmE8kdUjNtq2U6K4Lp3mc5MlVpv9mGZJcxdPnF0AZhG-anKNKYnN7n79faolNcpOTaqMriDcJqz1zDOGaADi7GJp1u3c9/s1600/IMG_1494+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfx6eZ1e0T_h704BRLif-07xMEs8qHbPdOPZuGbMBkefN-OfgmE8kdUjNtq2U6K4Lp3mc5MlVpv9mGZJcxdPnF0AZhG-anKNKYnN7n79faolNcpOTaqMriDcJqz1zDOGaADi7GJp1u3c9/s640/IMG_1494+copy.jpg" width="425" /></a></div>
Dear Martha,<br />
<br />
Rants are so much easier to write. I get to be witty and funny. And at someone else's expense.<br />
<br />
Love letters are usually so cheesy and not funny at all. Plus the only person who stands to be exposed is the lover not the lovee. <br />
<br />
See the more I think about it, the more I realize I'm not going to be too good at this whole blog-love-letter thing, so I'll just cut to the chase.<br />
<br />
Your Almond Cookies were terrible,<br />
Seriously they were bad.<br />
But your Pecan Bars incomparable,<br />
I mean there <strike>was</strike> is drool.<br />
<br />
So let's just make amends,<br />
And resign to be great friends.<br />
<br />
Even though you were the one who first put us in this mess,<br />
I am not above forgiveness.<br />
<br />
Love Your BFF,<br />
<br />
Nat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHOYQVZl92trhjdx-tGMww90r3pq-N_9jGkDUNeYyGAUsg8Cde2uwl2ESCbycFrM82bzvMetkT5k-FTbmMyXdJ-7FeH9JLTAbOjARK9xVCYZ8tfvzvrE9Yd4j5WaYgIMmN2cMgHEdxzff/s1600/IMG_1360+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHOYQVZl92trhjdx-tGMww90r3pq-N_9jGkDUNeYyGAUsg8Cde2uwl2ESCbycFrM82bzvMetkT5k-FTbmMyXdJ-7FeH9JLTAbOjARK9xVCYZ8tfvzvrE9Yd4j5WaYgIMmN2cMgHEdxzff/s640/IMG_1360+copy.jpg" width="640" /></a></div>
<br />
<b><u>Pecan Bars</u></b><br />
<span style="font-size: x-small;"><i>from <a href="http://www.marthastewart.com/343422/pecan-squares" target="_blank">Martha Stewart</a></i></span><br />
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For Cookie Crust</div>
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</div>
<ul>
<li>18 Tbsp of Butter (2 sticks, plus 2 Tbsp)</li>
<li>3/4 Cup Brown Sugar, Packed</li>
<li>3 Cups of Flour</li>
</ul>
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For Caramel Pecan Layer</div>
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<ul>
<li>8 Tbsp of Butter (1 stick)</li>
<li>1/2 Cup of Brown Sugar, Packed</li>
<li>6 Tbsp of Honey</li>
<li>2 Tbsp of Granulated Sugar</li>
<li>2 Tbsp of Heavy Cream</li>
<li>2 Cups of Pecan Halves</li>
<li>1/2 tsp Vanilla Extract</li>
</ul>
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Makes about 24 pieces</div>
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Need one 9x13in Pan</div>
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**Cooling Time Required Between Some Steps </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDZOZ_5BQV_MTt4SiVLYcpK4LU5HKdLJDtNvdiC4QpcEVV2Hobj-FUs6VOVxvnkHhsAy8pVs7wzjvtM7hN8hn6JcJRTQ1tYT4rLZ39MtXKIWOzTrpmdR54A3UXdeOCmDvRP8WVFgRHnPu/s1600/Untitled-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDZOZ_5BQV_MTt4SiVLYcpK4LU5HKdLJDtNvdiC4QpcEVV2Hobj-FUs6VOVxvnkHhsAy8pVs7wzjvtM7hN8hn6JcJRTQ1tYT4rLZ39MtXKIWOzTrpmdR54A3UXdeOCmDvRP8WVFgRHnPu/s640/Untitled-10.jpg" width="640" /></a></div>
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1) In a medium sized bowl, mix together 18 Tbsp of butter and 3/4 cup of brown sugar. Beat on </div>
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medium speed for 2 minutes, until fluffy. </div>
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2) Add flour to the mixture, 1 cup at a time. Combine well after each addition. </div>
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3) Dough is done when all ingredients are dissolved together and large clumps form. </div>
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4) Press dough into the bottom of a 9x13in pan. Make sure no clumps are remaining. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIpBGHmJ7qKFuRMqatGwD3PNERrlEkDY3IOMv4pmNnK1tTwQR0nbd4LwtcRtJ4HfPxwoqMy5lBjZI0_YCDfWbvSbDy00KER0y27_0DdRDHTIfeuQ5bL444B2QFg3q8zqFvoKt4c9V09KV/s1600/IMG_1388+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIpBGHmJ7qKFuRMqatGwD3PNERrlEkDY3IOMv4pmNnK1tTwQR0nbd4LwtcRtJ4HfPxwoqMy5lBjZI0_YCDfWbvSbDy00KER0y27_0DdRDHTIfeuQ5bL444B2QFg3q8zqFvoKt4c9V09KV/s640/IMG_1388+copy.jpg" width="640" /></a><br />
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5) Prick the crust with a fork so there are indentations all across the top. Chill pan and dough in the </div>
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fridge until firm, approx 20 minutes. </div>
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6) Place pan in preheated oven at 375F degrees for 18-20 minutes. Cookie crust should be golden. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu8bYaUn2IzHdP4YFB5JokwbJuOmB-4lAABJYoaiavgTLUaOIc3iA9Gf0SWxakf_0rns9sQGvHCS7vGVk8s40NjNLvve7rtnRvxdT5JTFxiiaxBIO7HK-K4Qf7oOeI-czV4ahZdcVOWTp/s1600/Untitled-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu8bYaUn2IzHdP4YFB5JokwbJuOmB-4lAABJYoaiavgTLUaOIc3iA9Gf0SWxakf_0rns9sQGvHCS7vGVk8s40NjNLvve7rtnRvxdT5JTFxiiaxBIO7HK-K4Qf7oOeI-czV4ahZdcVOWTp/s640/Untitled-20.jpg" width="640" /></a></div>
7) Cool crust completely before completing next steps.<br />
8) Reduce oven temperature to 325F degrees. In a medium saucepan, melt 8 Tbsp of butter, 1/2 Cup<br />
brown sugar, honey, granulated sugar, and heavy cream over high heat. While stirring constantly,<br />
bring to a boil. Cook for another minute or so until mixture coats the back of the spoon. <br />
9) Remove pan from heat. Stir in pecans and vanilla. <br />
10) Pour caramelized layer on to the cooled cookie crust. Bake in oven until caramel top begins to<br />
bubble, approx. 15-20 minutes. Cool completely before cutting. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7g9vTQzKGicqm-LIxgVnn95TKAUxt2rBbmvUaJwlFdg69ysjaDM3T-VjqHeKLpKHH7whR2gOik6frWR2v8XIbd8IB55TseB-oUcluWleNaNsqQhethyphenhyphenysgNvUWbiRznDRd3B0J-fXRLF/s1600/IMG_1526+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7g9vTQzKGicqm-LIxgVnn95TKAUxt2rBbmvUaJwlFdg69ysjaDM3T-VjqHeKLpKHH7whR2gOik6frWR2v8XIbd8IB55TseB-oUcluWleNaNsqQhethyphenhyphenysgNvUWbiRznDRd3B0J-fXRLF/s640/IMG_1526+copy.jpg" width="425" /></a></div>
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<b>This is definitely the beginning of a beautiful friendship. </b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com23tag:blogger.com,1999:blog-4119314458150145885.post-23511767327783938462013-04-01T18:58:00.001-07:002013-04-02T22:08:48.112-07:00Behind the Blog: Happy Easter and Lots of Rabbit<div class="separator" style="clear: both; text-align: center;">
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Happy Easter Everyone!</div>
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I hope you all had a wonderful day with your family and friends yesterday </div>
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...going to church </div>
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...enjoying the weather</div>
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...eating</div>
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My house was a feasting ground yesterday.</div>
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We ate...and ate..and ate to our hearts content. </div>
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I know it's been awhile since I've written anything. </div>
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I swear I haven't fallen off the edge of the planet!</div>
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So to help make amends, I decided to do a special post. </div>
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One that's a little different than my normal postings, but that's okay because it's Monday and it's not my normal day!</div>
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Easter food, to me, is more than candy filled eggs.</div>
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I feel like it's the one holiday where there isn't a "designated" food. Like the Turkey for Thanksgiving</div>
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or Watermelon for July 4th. Each year can have a fresh focus.</div>
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And this year was different. for. sure. </div>
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Guys, have you ever had rabbit?!</div>
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It's surprisingly sweet.</div>
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But we didn't just eat it, oh no. </div>
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This Easter we made the meal a family experience.</div>
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Now I'm not big on cooking, in general, let alone starting with an animal, fully intact. </div>
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I mean if you give it to me, I'll eat it. </div>
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But I'm not too interested in dealing with eyeballs.</div>
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Eyeballs or not, though, I couldn't believe how much fun I ended up having after my initial apprehension.</div>
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So much, in fact, that I think it deserves a post. </div>
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And it's super useful information. </div>
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<span style="color: red;">D</span><span style="color: purple;">I</span><span style="color: orange;">S</span><span style="color: #274e13;">C</span><span style="color: purple;">L</span><span style="color: #bf9000;">A</span><span style="color: #e06666;">I</span><span style="color: #351c75;">M</span><span style="color: blue;">E</span><span style="color: #990000;">R</span>: The following may be disturbing to some children. </div>
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<u>How To Prepare Rabbit</u></div>
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<b>Step 1</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5PhuUkQr5Nh-Mg6tH8pQTgp_TEwBAVUiYM3vMLWxy1Grwt6tnhXd5Ax_3XibBrtwug6LCsDfpQwO7PK6bifCfvUaYJdD6_0xyQTHH08YX8pxwrtBl90_7uoRPQmRdD4BrJbPaZUsf3u_/s1600/IMG_1546+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5PhuUkQr5Nh-Mg6tH8pQTgp_TEwBAVUiYM3vMLWxy1Grwt6tnhXd5Ax_3XibBrtwug6LCsDfpQwO7PK6bifCfvUaYJdD6_0xyQTHH08YX8pxwrtBl90_7uoRPQmRdD4BrJbPaZUsf3u_/s640/IMG_1546+copy.jpg" width="640" /></a></div>
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<b>Step 2</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG71_UvGjRJE0iGCncIz0yXAxh3-a7SkjCpa5vd67BURLaks9i-BNRVbUYBVNXO-NZ2MybqBEcw3ZfiJiUBEakwShe3HhxbuqZ1G4O6Lo6ahbotK3nJrCTYpwJi_8uDrw7Yr6T2bl23Ss/s1600/IMG_1580+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG71_UvGjRJE0iGCncIz0yXAxh3-a7SkjCpa5vd67BURLaks9i-BNRVbUYBVNXO-NZ2MybqBEcw3ZfiJiUBEakwShe3HhxbuqZ1G4O6Lo6ahbotK3nJrCTYpwJi_8uDrw7Yr6T2bl23Ss/s640/IMG_1580+copy.jpg" width="476" /></a></div>
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<b>Step 3, 4, 5, 6, 7-12</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzref69L5337wpmzsoZg1WRijjOOJ_mFBNXKP7nxA-xAKWOlEjkgKFYST7brqHReomCNdwq8bctQJPo0QjvnjYafpgGBBuoW8_L4gLjr3GTUdznuFMyo1XPsovYrkY8Dhnbq37waUfy7V/s1600/Bunny+Bash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzref69L5337wpmzsoZg1WRijjOOJ_mFBNXKP7nxA-xAKWOlEjkgKFYST7brqHReomCNdwq8bctQJPo0QjvnjYafpgGBBuoW8_L4gLjr3GTUdznuFMyo1XPsovYrkY8Dhnbq37waUfy7V/s640/Bunny+Bash.jpg" width="640" /></a></div>
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<b>Step 13</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNkTYV-ACZdRfcWOb7FHQDoNXpeLENLeDTLTUrut6el0ZjBzhMfLjTAKEU-biR_4PX1xzw1ygToOlkYCHxitiCc0EkE0hVrMXyRDsMGg6gt-EWnZV6tKYaYllILZSHJee8BgxG8IieIf-/s1600/IMG_1595+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNkTYV-ACZdRfcWOb7FHQDoNXpeLENLeDTLTUrut6el0ZjBzhMfLjTAKEU-biR_4PX1xzw1ygToOlkYCHxitiCc0EkE0hVrMXyRDsMGg6gt-EWnZV6tKYaYllILZSHJee8BgxG8IieIf-/s640/IMG_1595+copy.jpg" width="640" /></a></div>
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<b>Step 14 (not pictured)</b><br />
Eat!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOjSBqyzqHil4XANKFXYthaZDqkJmE2nFXQZMiDtOJcs5e5DAeec8gQ9JKBa0MGvTyDMlHP0J6rVrvWJvpCMHQBdQEjDF48Jt6k5R-xMA081pzpnNM3ApTricT39MPhVmEX4kadZVvSiu/s1600/IMG_1606+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOjSBqyzqHil4XANKFXYthaZDqkJmE2nFXQZMiDtOJcs5e5DAeec8gQ9JKBa0MGvTyDMlHP0J6rVrvWJvpCMHQBdQEjDF48Jt6k5R-xMA081pzpnNM3ApTricT39MPhVmEX4kadZVvSiu/s640/IMG_1606+copy.jpg" width="640" /></a></div>
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<b>Oh, don't look at me like that. </b></div>
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<b>Happy <span style="color: lime;">April</span> <span style="color: lime;">Fools</span> Day!!</b></div>
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Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com2tag:blogger.com,1999:blog-4119314458150145885.post-70779182243570083382013-03-15T16:45:00.002-07:002013-03-16T20:33:06.726-07:00Deep Dark Chocolate Cupcakes {Rebake} w/Whipped Mascarpone Frosting (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtQnvJpcjnjuXmHPnmtSnMoAdHiIedLYChDvELYy0rvUwOnzVKPXyZmxdYmrss3UhaYwa6U3E9XE_Pa8R215fKrbh90hvlCGMJjHT34tmQEt6IMuADZWNJUYLAGfixWtydSygE1g2bVDx/s1600/IMG_1139+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtQnvJpcjnjuXmHPnmtSnMoAdHiIedLYChDvELYy0rvUwOnzVKPXyZmxdYmrss3UhaYwa6U3E9XE_Pa8R215fKrbh90hvlCGMJjHT34tmQEt6IMuADZWNJUYLAGfixWtydSygE1g2bVDx/s640/IMG_1139+copy.jpg" width="640" /></a></div>
Some things are just not meant to be brought back.<br />
<br />
Like...<br />
<span style="color: black;"><strong>Dinner, Circa 1950.</strong></span><br />
<br />
Sure, it was the golden age of domesticity, but what the heck were those <span style="font-family: inherit;">housewives <a href="http://www.buzzfeed.com/violas94/42-meals-from-the-1950s" target="_blank">making</a>?!</span><br />
<br />
Vegetable and meat jello?<br />
<br />
I'll be taking a rain check, <em>thank you.</em> <br />
Stick me in a cryogenic freezer and ship me back to the land of deep fried oreos!<br />
<br />
Or...<br />
<strong>Village People's Y.M.C.A.</strong><br />
<br />
I know it's your wedding, but please, let's keep this macho-cheeseball of a song where it belongs. <br />
In 1978.<br />
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And...</div>
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<strong>Overalls!</strong></div>
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<br /></div>
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Guys, overalls are coming back! They're coming back???????!</div>
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This. is. a. travesty.</div>
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Of course, I'm guilty of wearing a pair or two <strike>everyday</strike> in the 90's. </div>
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<br /></div>
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But I was a kid!</div>
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I didn't know any better.</div>
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<br /></div>
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What I thought was the perfect solution to hiding my awkward teenage body was actually a fashion conspiracy to keep me looking like a large, lumpy sack of denim.</div>
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<br /></div>
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Why?</div>
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Because Junior High is about pain, people.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkb56boYyzrM6mWd_Kphnh2fkwjybvWc_hqcAqTNSDMBml7mUTujU_z-8ReLClfAfvZu64nwvqfmGzWPstFFoq0kelPd_faGyPwwl4f1gaGTGMxJSHxFk8qTIXh3I7jAu0eN2p6dRy0qPi/s1600/IMG_1123+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkb56boYyzrM6mWd_Kphnh2fkwjybvWc_hqcAqTNSDMBml7mUTujU_z-8ReLClfAfvZu64nwvqfmGzWPstFFoq0kelPd_faGyPwwl4f1gaGTGMxJSHxFk8qTIXh3I7jAu0eN2p6dRy0qPi/s640/IMG_1123+copy.jpg" width="425" /></a></div>
The truth of the matter is:<br />
Everything comes around.<br />
<br />
<em>Everything</em>. <br />
<br />
Whether it looks exactly like it did before, is not the question.<br />
The fact is...it's back.<br />
<br />
Thankfully, for every terrible idea there is an equally wonderful one begging to be rediscovered.<br />
<br />
Like jean jackets,<br />
<br />
All forms of hair braids,<br />
<br />
even "Sexy." <br />
<br />
<br />
Oh, and these cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsBwgx1XtrTezukBU39mnEVsgH8EhgqE3EDs4ex-ZvqS-H-PSquSS3EY06x37n1jK4Tx_IhSYT1eE5sQm8-mH3DursrdTQqEEmrHWcyZphS1ZFHCPen9BOz4DV0dUeAafYYgvkwYS-2au/s1600/IMG_1179+copy+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsBwgx1XtrTezukBU39mnEVsgH8EhgqE3EDs4ex-ZvqS-H-PSquSS3EY06x37n1jK4Tx_IhSYT1eE5sQm8-mH3DursrdTQqEEmrHWcyZphS1ZFHCPen9BOz4DV0dUeAafYYgvkwYS-2au/s640/IMG_1179+copy+copy.jpg" width="483" /></a></div>
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I made <a href="http://natsadventuresinbaking.blogspot.com/2012/03/deep-dark-chocolate-cupcakes.html" target="_blank">these</a> way back in the dark ages of this blog when I had no idea what I was doing.</div>
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<br /></div>
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I still don't really know what I'm doing, but at least now I'm organized about it.</div>
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Progress, people!</div>
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<br /></div>
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But even then, when everything was a complete mess, I still stumbled upon an amazing chocolate cake recipe.</div>
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<br /></div>
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We're talking I'm lookin' no further. I'm plantin' my roots. And unless someone asks me to try out their recipe because they guarantee that it is better, this is the chocolate cake I will be serving from here to kingdom come. </div>
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<strong>It's my chocolate cake "go-to."</strong></div>
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The only problem was I hadn't made it since then.</div>
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That's the food blogger dilemma. You find something amazing, but you can't ever make it again because you are supposed to be making "new" recipes, trying "new" things.</div>
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Well, you know what?</div>
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I'm breaking the rules.</div>
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Because this cake is too good to be forgotten.</div>
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...and mascarpone cheese is so absolutely divine, I needed it again too.</div>
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<br /></div>
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But in true blogger fashion, I've tweaked it. (Don't shut me down, Google!)</div>
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Today, it's whipped!</div>
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See? I'm still fit to be in the kitchen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8tlL6shAf8f99W7Le57t_eCRX0ilhR8YhoBhjdRL0TUxoIofmZBGIUajhImLm5Pc0CqeeK6phtIbHE9KjqrR-Zf7KE2WZVMqtmWH7a7gleLrHzoPD0IQfQS2gZS8PpbqTSHVDUVVilMN/s1600/IMG_1009+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8tlL6shAf8f99W7Le57t_eCRX0ilhR8YhoBhjdRL0TUxoIofmZBGIUajhImLm5Pc0CqeeK6phtIbHE9KjqrR-Zf7KE2WZVMqtmWH7a7gleLrHzoPD0IQfQS2gZS8PpbqTSHVDUVVilMN/s640/IMG_1009+copy.jpg" width="640" /></a></div>
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I can't really explain this cake to you, other than it has the perfect balance of moist and denseness.<br />
It's not too heavy, not too dry. It's amazing. <br />
<br />
Also, this frosting is very "whipped creamy." Light and fluffy. If you want something more solid, cut the cream in half. Next time, I am going to do this. <br />
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<br />
<strong><u>Deep Dark Chocolate Cake</u></strong><br />
<span style="font-size: x-small;"><span style="font-family: inherit;">copied from <a href="http://abloggablelife.typepad.com/recipes/2011/01/we-have-a-winner-a-review-of-hersheys-deep-dark-chocolate-cake.html" target="_blank">A Bloggable Life</a></span></span><br />
<ul>
<li>2 Cups of Sugar<span style="font-family: "Times New Roman","serif";"></span></li>
<li>1 3/4 Cups of Flour</li>
<li>3/4 Cup of Cocoa (Hershey's Special Dark, if you want this coloring)</li>
<li>1 1/2 tsp Baking Powder</li>
<li>1 1/2 tsp Baking Soda</li>
<li>1 tsp Salt</li>
<li>2 Large Eggs</li>
<li>1 Cup Milk</li>
<li>1/2 Cup Vegetable Oil</li>
<li>2 tsp Vanilla</li>
<li>1 Cup Boiling Water</li>
</ul>
<br />
<u><strong>Whipped Vanilla Mascarpone Frosting</strong></u><br />
<span style="font-size: x-small;"><span style="font-family: inherit;">adapted from
<a href="http://www.marthastewart.com/313528/mascarpone-frosting" target="_blank">Martha Stewart</a></span></span><br />
<ul>
<li>8oz Mascarpone Cheese, Room Temperature</li>
<li>1 tsp Vanilla Paste (or Extract)</li>
<li>1/2 Cup Granulated Sugar (more or less to taste)</li>
<li>2 Cups of Heavy Cream</li>
<li><a href="http://bakedbree.com/whipped-cream" target="_blank">Stabilizer</a>: Unflavored Gelatin/Cornstarch (<span style="font-size: x-small;">I did not do this and my frosting did not hold for longer than 30 minutes</span>)</li>
</ul>
<br />
Makes 24 Frosted Cupcakes<br />
Preheat Oven to 375F Degrees then lower to 350F Degrees<br />
Bake for 15-20 minutes<br />
Needed Muffin Tin & Cupcake Liners<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2zO7wwfiKGviBD_sqktqu1FscU1R_GlGS0zvgHc1ZwxJ7qkC8unXiSVQXtolVwyAwQlcbM48-HZqmZ2BEbANbM93gUsanVLqKtbX7KsOP4UY6tDwFIIXXuZtffENc_6wGgkSIVbmhDeS/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2zO7wwfiKGviBD_sqktqu1FscU1R_GlGS0zvgHc1ZwxJ7qkC8unXiSVQXtolVwyAwQlcbM48-HZqmZ2BEbANbM93gUsanVLqKtbX7KsOP4UY6tDwFIIXXuZtffENc_6wGgkSIVbmhDeS/s640/Untitled-1.jpg" width="640" /></a></div>
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<strong>Cupcakes:</strong></div>
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1) In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt. Stir until combined.</div>
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2) Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed. </div>
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3) Mix in boiling water until combined. Batter will be very thin and runny. (See bottom righthand </div>
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picture. The batter doesn't even stick to the beaters).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbDirz3BLP46wdvSwYD2UMNDC09sl9n2mEccPS7DOMLQ42ucntPnjKjpciBcpiMD3IIgfkx92_hnuoXDRfTybNwEZg_QRNnuNhDGHOxqm2Eg8hAPwBbpN4KW0dqqIIap-64k32_1QARWH/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbDirz3BLP46wdvSwYD2UMNDC09sl9n2mEccPS7DOMLQ42ucntPnjKjpciBcpiMD3IIgfkx92_hnuoXDRfTybNwEZg_QRNnuNhDGHOxqm2Eg8hAPwBbpN4KW0dqqIIap-64k32_1QARWH/s640/Untitled-2.jpg" width="640" /></a></div>
4) Line muffin tin with cupcake liners.<br />
5) Carefully pour batter into cups about 3/4 full. I used a measuring cup to do this since the batter <br />
was so runny and I still managed to make a mess. <br />
6) Place pan into 375F Degree oven. After 7 minutes lower oven temperature to 350F for the <br />
remaining 8-13 minutes. Cupcakes are done when toothpick inserted into the center comes out <br />
clean. <br />
7) Allow cupcakes to cool completely in the muffin tin before removing.<br />
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<strong>Frosting:</strong><br />
1) Place a medium sized bowl in the freezer to chill.<br />
2) In another bowl, mix mascarpone, sugar, and vanilla until well combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqxbS85GJitzeRwzVhK1q0NO16byY_nYHAyc-ijOeH3SRbN2YA6qXCuO57Oy1XV_UdNdQ8Yra3HYcuxyHgh1tttkH6R07-u0mbt8gZjHnnxZGoCBWVqx3kC7E4ybQI-QaqE8ECAHukuX2/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqxbS85GJitzeRwzVhK1q0NO16byY_nYHAyc-ijOeH3SRbN2YA6qXCuO57Oy1XV_UdNdQ8Yra3HYcuxyHgh1tttkH6R07-u0mbt8gZjHnnxZGoCBWVqx3kC7E4ybQI-QaqE8ECAHukuX2/s640/Untitled-3.jpg" width="640" /></a></div>
3) Take bowl out of the freezer and beat heavy cream until stiff peaks form. This will take a few <br />
minutes so be patient (make sure you start with clean beaters for this!) {Here is where you would <br />
add your stabilizer...otherwise use immediately}<br />
4) Fold cheese mixture into whipped cream. I found this very difficult and ended up mixing with the <br />
beater very carefully and quickly. Keep chilled.<br />
5) Frost cupcakes and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIkwQKS2i2Xu2IYlYC50hxVTCm3McZiR_4JmN8iW4wzWQdzxaLdikNuct9Dc9E6DEgoBWrXcozS_U8SARRPK6miuo9Ab9cfnkOZbiRW9pEzuBBKJ5JzEsLymNqJVrMzhk8D4iu4IOeCWI/s1600/IMG_1220+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIkwQKS2i2Xu2IYlYC50hxVTCm3McZiR_4JmN8iW4wzWQdzxaLdikNuct9Dc9E6DEgoBWrXcozS_U8SARRPK6miuo9Ab9cfnkOZbiRW9pEzuBBKJ5JzEsLymNqJVrMzhk8D4iu4IOeCWI/s640/IMG_1220+copy.jpg" width="640" /></a></div>
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<strong>Blog police, you'll never get my pearls!</strong></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com26tag:blogger.com,1999:blog-4119314458150145885.post-88257430357949077322013-03-07T18:09:00.000-08:002013-03-08T15:40:26.832-08:00Baking Basics: Storing Cookie Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLGPG9g6m6OdnLqmSS2qu6PooQh7HjC3AhT_n02Q41LxQ-jI5yVNQKtV2JCTyBaH8hH4B97KLdbgYV6rWGlsQiSUReG1Tm-s8Qn1_llIxtC4wGRTUZoeK22mLbZWVBF6BzB5paepWEb5l/s1600/IMG_0532+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLGPG9g6m6OdnLqmSS2qu6PooQh7HjC3AhT_n02Q41LxQ-jI5yVNQKtV2JCTyBaH8hH4B97KLdbgYV6rWGlsQiSUReG1Tm-s8Qn1_llIxtC4wGRTUZoeK22mLbZWVBF6BzB5paepWEb5l/s640/IMG_0532+copy.jpg" width="640" /></a></div>
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So, I'm <i>freaking</i> out right now! The good kind of freaking out.</div>
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Like a kid in a candy store.</div>
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But not the lame store in the mall with stale, three-plus year old candy.</div>
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No.</div>
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The type of candy store you find at historic landmarks, at state capitals...we're talking <i>barrels</i> of candy lining the walls, aisles, windows. </div>
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That's the kind of candy store I'm in. </div>
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I'll admit it's pretty lame because what I have to announce really isn't that big of a deal.</div>
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<br /></div>
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I mean, I didn't win the lottery.</div>
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I didn't get to put my handprints into a slab of cement in front of Grauman's Chinese Theatre.</div>
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And I didn't get asked out by Jason Segel to be his date to an awards show or even just for a drink.</div>
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Sure, what I have to tell you is pretty cool...</div>
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....but I just don't want you to be misled by my over-exuberant display of excitement. </div>
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Nat's Adventures in Baking was featured in the "Back For Seconds" Link Social yesterday!</div>
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<a href="http://backforsecondsblog.com/2013/03/back-for-seconds-social-features-2/" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxIwhUHxpPDhZ9fnI8OSpjWlh4EMdBi_zoKYzvz3RGJDhenHu5Ive51nG81yn0PNX-NaHqhXQwxWFcEeK7nVHE4GQcjSZccXKSD82ey4CkVdnf08b3J2DX4CkEqkA2J5-fhRNKxKhLbWi/s400/Screen+Shot+2013-03-06+at+9.14.27+PM.png" width="337" /></a></div>
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<span style="font-size: x-small;"><i>Click to see.</i></span></div>
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See?! How totally rad is that?!</div>
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Somebody actually read (er.<i>....looked at pictures</i>) on my blog!! </div>
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<span style="font-size: x-small;"><i>(</i>It's you <i>obvi)</i></span></div>
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<br /></div>
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I really shouldn't reveal that I'm so utterly shocked that another human being would take notice of my work. </div>
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It comes off as annoyingly self-depreciating or as a sneak-attack, undercover ego trip. </div>
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<i>"Ah, you guys read my blog, ah, I'm so shocked...yada yada. <span style="font-size: xx-small;">of course you read my blog, <u>duh</u>!"</span></i></div>
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<br /></div>
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But I can't help it. I'm so stunned. </div>
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I've been linking my posts to blog socials (basically, an arena to share your posts with other bloggers) for months, but I've never been the most viewed post for the week! </div>
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I knew sprinkles were the key to success!</div>
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Sprinkled Pies. Check.</div>
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Sprinkled Puff Pastries. Check.</div>
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Sprinkled Popcorn? Sure, why not. Check.</div>
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Oh, it's on. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvH4HZ_UUtQ5ofrdN_dqWBfbDEBfQaS-DEKl7Ktv7ovrZRLK8oH9tOATdUlroqN7IEbz9RwTaxjxCvuAzPYFVrzqu2j79gjV6bpOZQGRASzNeg7pUQrnTV7feBDCAhTbH-doTkCzHi9lNL/s1600/IMG_0531+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvH4HZ_UUtQ5ofrdN_dqWBfbDEBfQaS-DEKl7Ktv7ovrZRLK8oH9tOATdUlroqN7IEbz9RwTaxjxCvuAzPYFVrzqu2j79gjV6bpOZQGRASzNeg7pUQrnTV7feBDCAhTbH-doTkCzHi9lNL/s640/IMG_0531+copy.jpg" width="521" /></a></div>
Do you ever wish you could have freshly baked cookies all the time?<br />
<br />
Of course you do!<br />
<br />
I never have dough leftover from a cookie batch. This is mostly because if you make it...they will come. "They" meaning your family, friend, significant other, cat, dog, mouse...doesn't matter. If cookies are made, they WILL get eaten...that very day...that v-e-r-y moment. <br />
<br />
So today's baking lesson is on how you can easily store the cookie dough you slaved over, help stave off the rabid beasts at home, and have ready-to-bake cookies right at your fingertips. <br />
<br />
There are two ways to do this:<br />
1) "Log" - Refrigerator Method<br />
2) "Individual" - Freezer Method<br />
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<u>"Log" Cookie Dough Storage (Refrigerator Method). Lasts 7-10 Days</u><br />
1) This method is extremely simple. All you'll need is some plactic wrap.<br />
2) Lay out a large piece of plastic wrap on a flat surface.<br />
3) Scoop all of the cookie dough on top, and fashion into a <a href="http://www.ramendays.com/wp-content/uploads/2011/12/cookie-dough-log-dangerous-to-eat.jpg" target="_blank">log</a> shape the best you can. <br />
4) Wrap dough in plastic. Make sure all areas are covered completely as you don't want them to dry out.<br />
5) Once wrapped up tight, roll the log against the counter to smooth any "lumpy" ends.<br />
6) Store dough in the fridge. Can be stored for up to a week or so.<br />
7) When you want cookies just slice and bake! <br />
8) This method only works in the fridge because a frozen log is quite hard to cut!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogGy9bp1wYcJDA2hKJvMLdp4bmUm2wjAER-9WSzdr8zDoaMGOsrDcPlqlT7qWCCAQmupvzRjhSazTvxQcasrPOfEHGQ3kCNyMM2y6ZTyWOike9CK2_0jEcmJAFI0sdYENzj7Di8mXOTRc/s1600/IMG_0404+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogGy9bp1wYcJDA2hKJvMLdp4bmUm2wjAER-9WSzdr8zDoaMGOsrDcPlqlT7qWCCAQmupvzRjhSazTvxQcasrPOfEHGQ3kCNyMM2y6ZTyWOike9CK2_0jEcmJAFI0sdYENzj7Di8mXOTRc/s640/IMG_0404+copy.jpg" width="640" /></a></div>
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So obviously, I didn't take any pictures of that method.</div>
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Mostly because I'm so lazy that I don't want to have to slice cookies later. I want to just plop pre-portioned bits on a baking sheet and eat away!</div>
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This next method is my preferred choice. For when you want to have cookies available for a long time. </div>
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<u><br /></u></div>
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<u><br /></u></div>
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<u>Pre-formed Individual Sized Cookie Dough Storage (Freezer Method). Lasts 1-2 Months</u></div>
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1) This method is just as easy, only it takes a little more time because you need to "flash freeze" the </div>
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individual portions first or the pieces will stick together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFUy0KPTJd45CPx_F7-6CDszeqhEpkBiGiN4csG7ZBjMJtRuv8HSgHVZkGcQRbFqczpCpwAZ0zeTOaFLE2fiiRF52g46wuhhLVm9e5MaMH9Tkk5Mgyfvd2_g7F3emoVsU1AlNedm-XXuB/s1600/IMG_0410+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFUy0KPTJd45CPx_F7-6CDszeqhEpkBiGiN4csG7ZBjMJtRuv8HSgHVZkGcQRbFqczpCpwAZ0zeTOaFLE2fiiRF52g46wuhhLVm9e5MaMH9Tkk5Mgyfvd2_g7F3emoVsU1AlNedm-XXuB/s640/IMG_0410+copy.jpg" width="640" /></a></div>
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2) With a spoon, fashion small balls of dough and place on a non-stick cookie/baking pan. </div>
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3) Place pan in freezer for about an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZE6klTmkzgagt3ndMyhz_WVroen4WSj2j-yIVg3qeH6wnleH_avBYqL9v6cPdzL5eBKYtCKLSmGvaPsNEj85OvBLrYUXsU0tk5hkcV_Bw1pyM30hcIFUvGBcbpJPWbRE95Wddc0RJN1c/s1600/IMG_0402+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZE6klTmkzgagt3ndMyhz_WVroen4WSj2j-yIVg3qeH6wnleH_avBYqL9v6cPdzL5eBKYtCKLSmGvaPsNEj85OvBLrYUXsU0tk5hkcV_Bw1pyM30hcIFUvGBcbpJPWbRE95Wddc0RJN1c/s640/IMG_0402+copy.jpg" width="640" /></a></div>
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4) Once pieces are firm and mostly solid, place in a heavy duty ziploc bag.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N74jUSEN2ZWlwhgaRc5oN3EJzaPgmgkQEIgdh2F9_JBmXmjpqSc_mRYByIQlemw3q44UGLYBdPh5QMDVBFtrm7qR9fFsTWmYeL8XeCMe4RXfkpKK8bFuA4d1WIoq5Z6pq3-GF9b705t4/s1600/IMG_0465+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N74jUSEN2ZWlwhgaRc5oN3EJzaPgmgkQEIgdh2F9_JBmXmjpqSc_mRYByIQlemw3q44UGLYBdPh5QMDVBFtrm7qR9fFsTWmYeL8XeCMe4RXfkpKK8bFuA4d1WIoq5Z6pq3-GF9b705t4/s640/IMG_0465+copy.jpg" width="640" /></a></div>
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5) Squeeze out all the air...all of it...or at least as much as you possibly can. The less it is exposed to air </div>
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the longer it will last and you'll avoid freezer burn. </div>
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6) Write date on bag and store in the freezer. Can be stored for up to two months. The more you take </div>
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care to always seal the bag and remove air, the longer you can keep having ready-to-bake cookies on </div>
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hand.</div>
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7) When you are ready to bake, take out desired pieces and let defrost on a baking sheet. *Tip: If you </div>
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have a Silpat you can bake them frozen. The mat helps conduct the heat evenly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwgbcPI9eMrpcUXturp2FHgylxkZV_jxaK7NstsD1anwOpTyqYv0DoavWvstQzins_cYn1wzBEJ_6f6Z0T0LSfHCJbC0L3o0cp-V6fphVeKlNyLa5qECy9H3HbiEfw8yRDMSG447AZSxm/s1600/IMG_0538+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwgbcPI9eMrpcUXturp2FHgylxkZV_jxaK7NstsD1anwOpTyqYv0DoavWvstQzins_cYn1wzBEJ_6f6Z0T0LSfHCJbC0L3o0cp-V6fphVeKlNyLa5qECy9H3HbiEfw8yRDMSG447AZSxm/s640/IMG_0538+copy.jpg" width="505" /></a></div>
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<strong>If you'll excuse me, I have some cookie dough to <strike>eat</strike> bake.</strong></div>
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Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com4tag:blogger.com,1999:blog-4119314458150145885.post-76576578869231209782013-02-28T07:45:00.002-08:002013-02-28T07:45:52.185-08:00Blueberry Cupcakes w/ Lemon Mascarpone Frosting (★ ★ ★ ☆ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0EFSth_orYpqoWBaiv9MiaQgGWuw_lkFl8PpXOYUO_Htw8VabsSSOUXmPBXtkjGKD5u8qMrhq2WtmzdpSb_KGNhqM0Cro0hd0fPaN8iGBaqazs56y7fTUr7nfDuBgxj7bd97V6FAR8aH/s1600/IMG_0964+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0EFSth_orYpqoWBaiv9MiaQgGWuw_lkFl8PpXOYUO_Htw8VabsSSOUXmPBXtkjGKD5u8qMrhq2WtmzdpSb_KGNhqM0Cro0hd0fPaN8iGBaqazs56y7fTUr7nfDuBgxj7bd97V6FAR8aH/s640/IMG_0964+copy.jpg" width="487" /></a></div>
This past week we were privy to the ultimate in Hollywood glamour, sophistication, and artistry.<br />
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Or at least, that's what we're promised...and crossing our fingers for.</div>
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But whether or not the Avengers received one too many nominations or Seth MacFarlane has a beyond amazing voice and a dirty mouth, I love taking part in this night reserved for the film elite.</div>
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The Academy.</div>
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The Awards.</div>
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The Oscars.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSS9q7wPXkiZS6EqBiB-cSFC0iOg5Hxe5fjhLT8IWxnDpEyezjk5VrsD016i7TDgNbdryQ5qxQ9Z1F-pI_jahzH5tICyRTD__5esSrH4zUXFP2pksgMA4tnxaua3HzWHm5gGtKkrmMz7dJ/s1600/IMG_0926+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSS9q7wPXkiZS6EqBiB-cSFC0iOg5Hxe5fjhLT8IWxnDpEyezjk5VrsD016i7TDgNbdryQ5qxQ9Z1F-pI_jahzH5tICyRTD__5esSrH4zUXFP2pksgMA4tnxaua3HzWHm5gGtKkrmMz7dJ/s640/IMG_0926+copy.jpg" width="556" /></a></div>
Every year we have a little party.<br />
<br />
I say "little" because there's less than ten people.<br />
<br />
But trust me, we do not take this day lightly.<br />
<br />
There's food. Trivia. <br />
<br />
And my favorite. <br />
Voting.<br />
<br />
Each person gets a ballot and casts their vote for the winners. Whoever predicts the most correctly is bestowed a prize.<br />
<br />
Last year it was a box of Girl Scout Thin Mints. A small token to some, but, man, did it <i><u><b>feeeeeeel</b></u></i> good!<br />
<br />
Every year, the competition gets more intense. <br />
By now, we've all added "pre-Oscar research" to our list of things to do before the big day.<br />
<i>Weighing five opinions per category is totally reasonable, right? </i><br />
<br />
But the best part of this years show -- we'll go ahead and leave Seth MacFarlane, in a suit (weakness #1), singing in the vein of Ol' Blue Eyes (weakness #2), out the equation -- the best was <a href="http://stylenews.peoplestylewatch.com/2013/02/25/oscars-2013-jennifer-aniston-valentino-gown/" target="_blank">this dress</a> and Jennifer Lawrence.<br />
<br />
All of her.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe9dG8zqigsZToGdNEiMXfUqOqnevD-opODKHKd8paUvDEi26WYR-bQVpai4pJcIiT2k8ruyFPcB8Sa5tDduLLOA0mx_yvhrp4cBMgCSECSFex26yxqeG3CDJfueA7kA8OO6JXhPDebtB/s1600/IMG_0874+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe9dG8zqigsZToGdNEiMXfUqOqnevD-opODKHKd8paUvDEi26WYR-bQVpai4pJcIiT2k8ruyFPcB8Sa5tDduLLOA0mx_yvhrp4cBMgCSECSFex26yxqeG3CDJfueA7kA8OO6JXhPDebtB/s640/IMG_0874+copy.jpg" width="529" /></a></div>
She's a Hollywood experiment.<br />
<br />
Like somebody thought it would be a hoot to throw in a completely normal, exceedingly awkward, yet surprisingly talented girl into the mess that is fame, fortune, and Jack Nicholson.<br />
<br />
I mean, how totally relatable is she?!? <i>Am I right?</i><br />
<i><br /></i>
No other actress I know of is so starstruck by every celebrity she meets, freely brings up her "hyperactive" bladder, and spews any off-the-wall comment that comes into her pretty little head.<br />
<br />
So when she tripped on that first stair on her way to accept her award, I just chuckled to myself, "Oh. That's <i>so</i> Jenn!"<br />
<br />
Like we're buddies or something.<br />
Only, we're not.<br />
But we totally could be!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrWJ98MIlznT2othHbUy_jDuDyVt7bAk1XW-Rh0jM0Px7BA0Ymv42NWFMVsmHV1d6nelSNhMsygCF_1tvbdKRrI7EuzCimD2DZoNTYCad_wC60MbVMuIhF7hsaQr8-pv9o5-_EFeNg-jj/s1600/IMG_0890+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrWJ98MIlznT2othHbUy_jDuDyVt7bAk1XW-Rh0jM0Px7BA0Ymv42NWFMVsmHV1d6nelSNhMsygCF_1tvbdKRrI7EuzCimD2DZoNTYCad_wC60MbVMuIhF7hsaQr8-pv9o5-_EFeNg-jj/s640/IMG_0890+copy.jpg" width="529" /></a></div>
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So to celebrate this great achievement of hers (and those of many others), I made these cupcakes.</div>
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Because nothing says "Wow, you were outstanding in that movie! When you cried, there was snot -- and in that moment, you were unattractive. Clearly your dedication was above all else this year" like a rustic looking blueberry and lemon mascarpone cupcake. </div>
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So maybe I won't be winning "Best Train of Thought" or "Best Appropriately Themed Cupcake."</div>
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But that's okay. Because everyone <u><b>loved</b></u> them.</div>
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The cupcakes were so dense and moist.</div>
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And the frosting was the perfect blend of cream, lemon, and sweetness.</div>
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Perfect enough to help hide the fact that I forgot half of the sugar in the cupcakes when I doubled the recipe. </div>
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Twice. the. amount. means. twice. the. sugar.</div>
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<i>Classic Nat!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvScwhISvfoyK12ZREUtuickPTrL3OQjql0TYGXtL6NNrIOTAW6XuGqfRMUDiLN3IrDit62pWreKNySuElSgkvTSBus8JKUbHztI4lBn20TK63RyG9AG8hnYYL2QrNSppKYdrPbaJjnYpC/s1600/IMG_0676+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvScwhISvfoyK12ZREUtuickPTrL3OQjql0TYGXtL6NNrIOTAW6XuGqfRMUDiLN3IrDit62pWreKNySuElSgkvTSBus8JKUbHztI4lBn20TK63RyG9AG8hnYYL2QrNSppKYdrPbaJjnYpC/s640/IMG_0676+copy.jpg" width="640" /></a></div>
<u><b>Blueberry Cupcakes</b></u><br />
<i><span style="font-size: x-small;">adapted from <a href="http://sallysbakingaddiction.com/2012/12/19/easy-homemade-funfetti-cupcakes/" target="_blank">Sallys Baking Addiction</a></span></i><br />
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<ul>
<li>3 Cups Flour</li>
<li>1 tsp Baking Powder</li>
<li>1/2 tsp Baking Soda</li>
<li>1 tsp Salt</li>
<li>2 Cups Sugar</li>
<li>1 Cup (2 sticks) Unsalted Butter, melted</li>
<li>2 Eggs</li>
<li>1/2 Cup Plain Greek Yogurt</li>
<li>1 1/2 Cup Milk</li>
<li>4 tsp Vanilla Extract</li>
<li>1 Package of Freeze Dried Blueberries (1.2 oz or 1/4 Cup Ground)</li>
</ul>
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<b><u>Lemon Mascarpone Frosting</u></b><br />
<span style="font-size: x-small;"><i>adapted from <a href="http://weekofmenus.blogspot.com/2009/03/lemon-mascarpone-cupcakes-two-ways.html" target="_blank">Week of Menus</a></i></span><br />
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<ul>
<li>4 Tbsp (1/2 Stick) of Butter, softened</li>
<li>8oz Mascarpone Cheese</li>
<li>2 1/2 Cups Powdered Sugar </li>
<li>Zest of 1 Lemon</li>
<li>(Optional) Additional Lemon Juice to Taste</li>
</ul>
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Makes Approx. 24 Cupcakes<br />
Preheat Oven to 350F<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFG8N6DxETTLpForL8er1h_f1NZLUWH3jBzeqdUhvYUa6Dp9TjgPl92e-8_cfEg7cEhP6S_hI2KciwnUl-N2OEZLnHiswvEkPnpHUdZcfVI0y68X6SjyAgI1rIbykPuYpmTTzaru4rq10/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFG8N6DxETTLpForL8er1h_f1NZLUWH3jBzeqdUhvYUa6Dp9TjgPl92e-8_cfEg7cEhP6S_hI2KciwnUl-N2OEZLnHiswvEkPnpHUdZcfVI0y68X6SjyAgI1rIbykPuYpmTTzaru4rq10/s640/Untitled-1.jpg" width="640" /></a></div>
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1) In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix and set aside.</div>
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2) In a large microwave safe bowl, melt the butter. Heat in 30 second increments.</div>
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<b>Note</b>: If you don't have unsalted butter, that's okay. Just omit the added teaspoon of salt listed in </div>
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the recipe. </div>
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3) Add sugar to the melted butter and stir until sugar starts to dissolve. The mixture will still be very </div>
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grainy. Place bowl in refrigerator for 1 minute. </div>
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4) Take butter/sugar bowl out of the fridge and add the remaining wet ingredients one at a time, beating </div>
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in between each addition - eggs, yogurt, milk, and vanilla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYAQ_j3JymmtBfh5Vbw8Ji2n6YPeMH6Zn9-QmRjqIH_L8YMSfBTJuuJXGnFCBCAf3rPXUJ_3-VMnCUjHWwpI1jRcjH-zVOSnjlq1WHrl54bdq2W97-1Or6XimP2F6oxxaSc3ztOEjVIYb/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYAQ_j3JymmtBfh5Vbw8Ji2n6YPeMH6Zn9-QmRjqIH_L8YMSfBTJuuJXGnFCBCAf3rPXUJ_3-VMnCUjHWwpI1jRcjH-zVOSnjlq1WHrl54bdq2W97-1Or6XimP2F6oxxaSc3ztOEjVIYb/s640/Untitled-2.jpg" width="640" /></a></div>
5) Add the dry ingredients to the batter in small increments until well combined.<br />
6) In a food processor (or coffee grinder) grind the freeze dried blueberries until almost a fine powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMMplf2JbEU45u0qqOvtN5veGBtWOr7MZiMuKP_zZN8OkSXj3b7WTERbtY3fpcSSvBWsQl3DzyNbt8YnpQcEuClyhxIa4vfcJMIykS7a7TOs-mKaZAA0A0O6KbqKriG8Qnnbr0DE5Af64/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMMplf2JbEU45u0qqOvtN5veGBtWOr7MZiMuKP_zZN8OkSXj3b7WTERbtY3fpcSSvBWsQl3DzyNbt8YnpQcEuClyhxIa4vfcJMIykS7a7TOs-mKaZAA0A0O6KbqKriG8Qnnbr0DE5Af64/s640/Untitled-3.jpg" width="640" /></a></div>
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<span style="text-align: -webkit-auto;">7) Add ground blueberries to batter and beat/stir well.</span></div>
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<span style="text-align: -webkit-auto;">8) Line a muffin tin with cupcake liners and fill each to about 3/4 full. </span></div>
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<span style="text-align: -webkit-auto;">9) Bake at 350F for approx. 20 minutes or until a toothpick, inserted into the center, comes out clean. </span></div>
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<span style="text-align: -webkit-auto;"> Allow these to cool completely before frosting. </span></div>
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<span style="text-align: -webkit-auto;">10) <u>For Frosting</u>: Beat together softened butter and mascarpone cheese. Mixture should be fluffy.</span></div>
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<span style="text-align: -webkit-auto;">11) Add lemon zest and sugar, one cup at a time. For stiffer frosting, add more sugar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6t9J3MSA03bjRpI8e-rhTJ6DIErRzDPVm6a5Iw8EXMmWxgZaGY0j3zcbPv_3uH6wW0SS9i7RJhtmmUnrCPtfLKnbwEf-gigs8s5Pb8ml8fOMvX3Cg8fka9OrhMIk71LHF6eqMk7LyfiJ/s1600/IMG_0985+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6t9J3MSA03bjRpI8e-rhTJ6DIErRzDPVm6a5Iw8EXMmWxgZaGY0j3zcbPv_3uH6wW0SS9i7RJhtmmUnrCPtfLKnbwEf-gigs8s5Pb8ml8fOMvX3Cg8fka9OrhMIk71LHF6eqMk7LyfiJ/s640/IMG_0985+copy.jpg" width="499" /></a></div>
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<b>If Jenn gets to win, then why can't I?</b></div>
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<b>Clearly I'm not above self promotion, people.</b></div>
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<span style="font-size: x-small;">*Special thanks to my sister for being obnoxiously photo happy, yet very helpful in snapping away at me baking this week. One less day to have to worry about getting flour and butter caked into my lens.</span><br />
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<span style="font-size: x-small;"><br /></span>Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com10tag:blogger.com,1999:blog-4119314458150145885.post-1733192744853586952013-02-21T18:49:00.001-08:002013-06-09T16:38:06.130-07:00"Birthday Cake" Seven Layer Bars (★ ★ ★ ☆ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-L5jc4feBakETf7AFUfTWKjhPD4vwzNzoIbgo7zmC66AYOAH-fla8z0PBWCYUoT94tq3PftJ85MWQq0UcY7-XG3gM2qn3hs5r8Nam_83oZYDDdPNCpREwKaGd7S5SLhoGMOBaSBIgdug/s1600/IMG_0643+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-L5jc4feBakETf7AFUfTWKjhPD4vwzNzoIbgo7zmC66AYOAH-fla8z0PBWCYUoT94tq3PftJ85MWQq0UcY7-XG3gM2qn3hs5r8Nam_83oZYDDdPNCpREwKaGd7S5SLhoGMOBaSBIgdug/s640/IMG_0643+copy.jpg" width="679" /></a></div>
No, this picture isn't dangerous.<br />
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Okay, ...it is a little bit.<br />
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Okay, I kind of freaked out that the whole thing would tumble over and my lovely light box would burst into flames.<br />
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But how else was I supposed to create such a "subtle" foreshadowing?<br />
<i>Anything for art, right?</i><br />
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So besides the November-to-December holiday montage, February is my favorite time of year.<br />
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No, not because it's Valentines Day.<br />
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Although, I do like the whole "chocolate" binge aspect.<br />
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And I'm sure the whole "love" aspect is swell too, but I've had a total of two valentines dates throughout my entire existence so the ratio of <i>Dates on V-day</i> to <i>Not Dates on V-day</i> is none too inspiring. <br />
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And it's not even because February is the only month that never reaches thirty days...although, I have to admit that <i>is</i> <u>pretty</u> cool.<br />
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Nope those aren't the reasons.<br />
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February is my favorite time of year...<br />
...BECAUSE IT'S MY BIRTHDAY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO9ICIYBTggrciAYxxmry94KJm66FvWeC31_1HtU8B729AYZZpwHp_AAYEzdCiYqm1OO0ziomZ4olZhaD03yAgybSXD8-ei3kJ8gx-egfajWAoK6YLS4mN5j8O8RDsFGQcHfSP8iWm-Qq/s1600/IMG_0624+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="685" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO9ICIYBTggrciAYxxmry94KJm66FvWeC31_1HtU8B729AYZZpwHp_AAYEzdCiYqm1OO0ziomZ4olZhaD03yAgybSXD8-ei3kJ8gx-egfajWAoK6YLS4mN5j8O8RDsFGQcHfSP8iWm-Qq/s640/IMG_0624+copy.jpg" width="740" /></a></div>
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And this year, I'm closer to thirty than I've ever been. </div>
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So I'm celebrating</div>
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...all month long. </div>
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Because I deserve it.</div>
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To help you join in on all the festivity and help you get to know me a little better, I thought it'd be fun to answer a few questions about myself. </div>
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The more you know, the more you care, right? RIGHT?! <i><span style="font-size: xx-small;">right?</span></i></div>
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<i><span style="font-size: xx-small;"><br /></span></i></div>
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Don't blame me for these questions. </div>
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If this is what Google says the world wants to know, then who I am to argue?</div>
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I mean, it's <i><u>Google</u></i>. </div>
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So without further ado... (be glad I whittled these down from my original "twenty-six" question idea!)</div>
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<span style="font-family: inherit;">1. What is your favorite time of the day? </span></div>
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<span style="font-family: inherit;"> <span style="color: #3d85c6;">Pretty much the parts of the day where my stomach starts to grumble. Because then it's "sanctioned"</span></span><span style="font-family: inherit;"><span style="color: #3d85c6;"> </span></span></div>
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<span style="font-family: inherit;"><span style="color: #3d85c6;"> chow time!</span></span></div>
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<span style="font-family: inherit;">2. What are you absolutely best at?</span></div>
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<span style="font-family: inherit;"> <span style="color: #741b47;">Answering questions about myself! I'm the best in the world...in the universe!!</span></span></div>
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<span style="font-family: inherit;">3. If you were a book, which book would you be?</span></div>
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<span style="font-family: inherit;"><span style="color: #b45f06;"> A book with lots of short chapters. I hate chapters that go on a hundred pages strong.</span></span></div>
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<span style="font-family: inherit;">4. Do you know how many pieces of clothing you own?</span></div>
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<span style="font-family: inherit;"><span style="color: #a64d79;"> The amount where a "one in, one out" rule has become a necessary evil.</span> </span></div>
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<span style="font-family: inherit;">5. Which song would you rather wake up to in the morning?</span></div>
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<span style="color: #351c75; font-family: inherit;"> Let's get real, it's Freddie Mercury's..."We are the Champions." Try </span><i style="color: #351c75; font-family: inherit;">not</i><span style="color: #351c75; font-family: inherit;"> getting pumped to that. </span></div>
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<span style="font-family: inherit;">6. Aside from Ricky Martin, which artist do you listen to the most? </span></div>
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<span style="color: #990000; font-family: inherit;"> Well since I listen to Ricky Martin, um...., never....I'd have to say every artist in the world. Even </span></div>
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<span style="color: #990000; font-family: inherit;"> Rebecca Black. Because even <i>I</i> know that "yesterday was Thursday, today is Friday" and we be </span></div>
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<span style="color: #990000; font-family: inherit;"> "partyin' </span><span style="color: #990000;">partyin' yeah!"</span></div>
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<span style="font-family: inherit;">7. If you could have dinner with anyone, who would you choose?</span></div>
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<span style="color: #38761d; font-family: inherit;"> I think I'm going to have to go with Derek Wills on this one. *Sigh* ...that salt and pepper hair </span></div>
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<span style="color: #38761d; font-family: inherit;"> ...that British accent ...that seductive-one-moment/rip-you-a-new-one-the-next bad boy quality. I </span></div>
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<span style="color: #38761d; font-family: inherit;"> am taken.</span></div>
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<span style="font-family: inherit;">8. What 3 things would you not take with you to an island?</span></div>
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<span style="color: #0b5394;"> Really? Most unproductive question. Ever. </span><span style="color: #0b5394;">But obviously I wouldn't bring </span></div>
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<span style="color: #0b5394;"> 1) My new Smash DVD's. Only because there is no electricity...unless this is "The Island" - from </span></div>
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<span style="color: #0b5394;"> Lost. Then I'd be A-okay. </span></div>
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<span style="color: #0b5394;"> 2) Any of the plants from my backyard. Because, in my imagination, this island is full of trees and</span></div>
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<span style="color: #0b5394;"> tropical flowers so my plants would be redundant and outshone in comparison. </span></div>
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<span style="color: #0b5394;"> 3) My cat. As much as I love him, he'd drive me crazy while I was trying to build a "Robinson </span></div>
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<span style="color: #0b5394;"> Family" worthy treehouse and get an even tan. </span></div>
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<span style="font-family: inherit;">9. What would you do if you found a wallet and there was no ID in it?</span></div>
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<span style="color: #e06666; font-family: inherit;"> Bury it. Honesty prevents me from taking someone's money. But if I can't have it then neither can </span></div>
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<span style="color: #e06666; font-family: inherit;"> you!</span></div>
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<span style="font-family: inherit;">10. How different would your life be if you were to live in Africa?</span></div>
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<span style="color: #f1c232;"> Pretty different.</span></div>
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Since we're totally close now - I opened up so much! - I feel we can appreciate what happened in my kitchen this past week even more.<br />
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Seven Layer Bars.<br />
<span style="color: orange;">B</span><span style="color: #38761d;">i</span><span style="color: #e06666;">r</span><span style="color: #351c75;">t</span><span style="color: #3d85c6;">h</span><span style="color: #990000;">d</span><span style="color: #f1c232;">a</span><span style="color: cyan;">y</span> Style.<br />
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And I'm not talking your normal "seven-layers-actually-translates-to-seven-ingredients" bars - I'm talking<br />
<br />
Count em', Seven...<br />
<br />
<br />
1 - Golden Oreos<br />
2 - Funfetti Cake Batter<br />
3 - Marshmallows<br />
4 - White Chocolate<br />
5 - Semi-sweet Chocolate<br />
6 - Coconut<br />
7 - Sprinkles<br />
<br />
<br />
....Layers.<br />
<br />
Sticky Sweetness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz_l162FmIhqgpro1JNgSJ0ucwSuNYG8AJ9j-jApE0YPVTfl1IU5gPOoGlVGlo591BpwTWdz-BMcNCHQthB-GjAlsT91KpOcbktOGFPVJteHVJ2GCjGrjOR-K7mQSZLQQ5W9oSPM_SNZu/s1600/IMG_0638+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="615" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz_l162FmIhqgpro1JNgSJ0ucwSuNYG8AJ9j-jApE0YPVTfl1IU5gPOoGlVGlo591BpwTWdz-BMcNCHQthB-GjAlsT91KpOcbktOGFPVJteHVJ2GCjGrjOR-K7mQSZLQQ5W9oSPM_SNZu/s640/IMG_0638+copy.jpg" width="740" /></a></div>
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<b><u>Birthday Cake Seven Layer Bars</u></b></div>
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<i><span style="font-size: x-small;">Inspired by <a href="http://thedomesticrebel.com/2013/01/22/birthday-cake-seven-layer-bars/" target="_blank">The Domestic Rebel</a></span></i></div>
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<br /></div>
<ul>
<li>1 Cup of Golden Oreos, Crushed with Cream Removed</li>
<li>3/4 Cup Butter (1 1/2 Sticks), Divided</li>
<li>1 Box Funfetti Cake Mix</li>
<li>1 Egg</li>
<li>3/4 Cup Marshmallows</li>
<li>1/2 Cup White Chocolate Chips</li>
<li>1/2 Cup Semi-Sweet Chocolate Chips</li>
<li>1 Cup Flaked Coconut</li>
<li>1 - 14 oz Can of Sweetened Condensed Milk</li>
<li>1/3 Cup Multicolored Sprinkles</li>
</ul>
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Needed a 9x13in pan</div>
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Preheat oven to 350F Degrees</div>
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Makes Approx. 20 Bars</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_4smvErVtUmZgK-wmkoEJT6Cc22xSjLu_tZdPiQida6eW7si8K72joaWOA-4Mn5Ce_FucUlgIpuNPgvTcRxVnV4CGqa3WtYNtgYI_LyxqBOLMw-z1PRCAHrOWZ3QdO2THs5SQzzXguBw/s1600/IMG_0580+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_4smvErVtUmZgK-wmkoEJT6Cc22xSjLu_tZdPiQida6eW7si8K72joaWOA-4Mn5Ce_FucUlgIpuNPgvTcRxVnV4CGqa3WtYNtgYI_LyxqBOLMw-z1PRCAHrOWZ3QdO2THs5SQzzXguBw/s640/IMG_0580+copy.jpg" width="740" /></a></div>
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1) Gather all the ingredients together. These bars are easy, but there are a few steps because of all the<br />
different layers.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigknrjeBSlqJ0HvWSZJ2eDAx8mkTBT2YnOnLyq3GRMjv2bjOePX2SxwdGP_aIxVTTIDgIlWnObONlrM6CgPvSzlD3mYNi5imNkelGgb_bKUubiWgH9vx35uK_wXWTq98zq30GUx-sSYXPq/s1600/Untitled-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigknrjeBSlqJ0HvWSZJ2eDAx8mkTBT2YnOnLyq3GRMjv2bjOePX2SxwdGP_aIxVTTIDgIlWnObONlrM6CgPvSzlD3mYNi5imNkelGgb_bKUubiWgH9vx35uK_wXWTq98zq30GUx-sSYXPq/s640/Untitled-2.jpg" width="740" /></a></div>
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2) Separate Oreo cookies from the creams. I bought the Birthday Cake variety, but once you remove </div>
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the cream there isn't much difference between these and the standard Golden. </div>
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3) Finely crush the Oreo cookies until you get a cups worth of crumbs. This is about 3/4 the package. </div>
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Start with a meat tenderizer or a Ziploc bag and your hand to make the crumbs. If you need them </div>
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finer place into a food processor or, if you are lazy like me, a cleaned coffee grinder. </div>
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4) Place 1/2 stick of butter (1/4 cup) into the bottom of a 9x13in pan. Let it melt in the oven. </div>
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5) Add Oreo crumbs on top of the melted butter and pat down gently.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jL0jbzFMXGm1IP8dio5g_reNI_9h69SP_KQeHlbsLV9cTIyIdySRLxvodiCkRJio64hpISFDrVXtV7v4flYj_DFEEu5PLwj6FV9WAt_cQvLdOUz0p6zGSkUrd_rM0xqsK6q8qxqBxiFF/s1600/Untitled-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jL0jbzFMXGm1IP8dio5g_reNI_9h69SP_KQeHlbsLV9cTIyIdySRLxvodiCkRJio64hpISFDrVXtV7v4flYj_DFEEu5PLwj6FV9WAt_cQvLdOUz0p6zGSkUrd_rM0xqsK6q8qxqBxiFF/s640/Untitled-3.jpg" width="740" /></a></div>
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6) In a medium bowl, combine funfetti cake mix, egg, and rest of the butter (melted). </div>
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7) Take pieces of batter, flatten them in your hand and add to oreo cookie base. Make sure the entire </div>
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bottom layer is covered. Add these gently as you don't want to disrupt the crumb crust.</div>
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8) Bake in the oven for 10 minutes.</div>
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9) Carefully remove slightly baked cake/oreo layers and add marshmallows.</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZo_EoGSQUgBatqCTsnN2ozr2rjQfPpWnp4TCkwEIwodS_nZeUPui9v94N-_1cbr-vgnJ5zDFQAnXigCmAGtyqiAOCl_4kfJ98XD-LylnqPygjX8RAcfYhD8B16ngbqaccmiItCARNFYX/s1600/IMG_0615+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZo_EoGSQUgBatqCTsnN2ozr2rjQfPpWnp4TCkwEIwodS_nZeUPui9v94N-_1cbr-vgnJ5zDFQAnXigCmAGtyqiAOCl_4kfJ98XD-LylnqPygjX8RAcfYhD8B16ngbqaccmiItCARNFYX/s640/IMG_0615+copy.jpg" width="740" /></a><br />
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10) Add white chocolate chips, semi-sweet chocolate chips, and cocount. </div>
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11) Pour can of sweetened condensed milk over the entire thing. Make sure everything gets covered. If </div>
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you can do with less than a can then stop there. The less you have to use the better. It's really, </div>
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very sweet.</div>
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12) Disperse sprinkles across the top. </div>
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13) Bake for 15-20 minutes, until the top begins to get golden and bubbly. Remove from oven and </div>
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cool completely on a cooling rack before cutting into pieces. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDo9U5smJCnqk0i6gyewpWDhaH86I7GoIafkvgdq_T2VbG_LOl_6LCgX-O7MO3miMQJD2YIPfbmiozj-qwrnEo4BZizLJEMrUjEz_ETOdHbOnqUt7QXsK_06bavEzw7cBnNz1_4ixtTWz/s1600/IMG_0661+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDo9U5smJCnqk0i6gyewpWDhaH86I7GoIafkvgdq_T2VbG_LOl_6LCgX-O7MO3miMQJD2YIPfbmiozj-qwrnEo4BZizLJEMrUjEz_ETOdHbOnqUt7QXsK_06bavEzw7cBnNz1_4ixtTWz/s640/IMG_0661+copy.jpg" width="740" /></a></div>
<div style="text-align: center;">
<b>Happy Birthday to me!</b></div>
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<b>----------------------</b><br />
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<b>Oh my goodness! Thanks so much for viewing. These were featured during The Back For Seconds Link Social on March 5, 2013 and Blooms Designs Link Party on March 6, 2013. Click the icons to check it out!!!</b><br />
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<br /></div>
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<a href="http://backforsecondsblog.com/2013/03/back-for-seconds-social-features-2/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q1b5JUlM8nBMZvpi8DAQ81mGl9nMx3jeQnSJmcYEd-tQf6SiuCuGabib36tqda5WVzLL1Mi0bh4ka_94oAARDuKBrwIpGGCN_BKSEP3-zF2CWoROSXo_YvC8ftYYVB0XUuBgCWXB3YGx/s200/b4seconds.jpg" width="200" /></a><b><br /></b></div>
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<a href="http://bloomdesignsonline.blogspot.com/2013/03/link-party.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjja0mTcN63-Cj7_6OBZf_tQN9gH18yjsZB_tyla0YrgEGxzfbOlmhIT28ukmxHXWDBcu5CM0NIxvIhWEIgkc_PkE1h-Bi8vIZT6oQOjAw6q2J5vOobVSQlCyZxhbEWutmgRgjO4symHlSN/s200/Bloom.jpg" width="200" /></a></div>
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<b><br /></b><b>Also featured on:</b><br />
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<a href="http://www.cookinforthesevendwarfs.com/2013/06/sweet-savoury-sundays-15.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6KehWHWAJlX1Z94AF-8QGpV2reXHX7BN_5cLsGKqKh3cS_7lsbRLT6BWtMud00GxSM86ArO3tx5okhqmTfsqd0K9jHAEDnu0f-_T4pgCH9mpQX1oPeffs-uKk-gQHsRVzJKxmranLLgk/s1600/feature+sweet+and+savory.jpg" /></a></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com16tag:blogger.com,1999:blog-4119314458150145885.post-13711476547087200442013-02-14T18:44:00.001-08:002013-02-14T18:45:15.054-08:00Behind The Blog: Facebook Page<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.facebook.com/NatsAdventuresInBaking" target="_blank"><img border="0" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2-cV3khR5WEh_UC6F-wWig7xrya10lniXJCnoOxUEHlXjSeS0fuuwkH_64dxlCuTyenKpgXesqG7J-i5P3HsPu1It-f1vuSnyjY1kbjcCCO7xwKxQLdod92yF-kbjhhsovkM0fYusmQH/s640/Screen+Shot+2013-02-13+at+10.30.52+PM.png" width="640" /></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I'll admit it.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">There have been times when I've hated this blog.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Resented its drain on my time. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Planning, writing, deadlines. Week after week. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">What is this college?! </span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Sometimes I'm inspired and utter brilliance flows from the moment I begin. </span></div>
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<i><span style="font-family: inherit;">In that case, it's fun. I mean who doesn't love being brilliant?</span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">But other times it is like pulling teeth.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">But I have never...ever...missed my "blogging" times more, than I do at this moment.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">You see. It's really hard to bake, be creative, or just have two minutes to yourself when you are in the middle of a huge project at work on top of covering someone else's full time position. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">This is my life:</span></div>
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<span style="font-family: inherit;">I get up. And I go to work. </span></div>
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<span style="font-family: inherit;">I come home. ...And I work. </span></div>
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<span style="font-family: inherit;">It's the weekend. .......And I work some more. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I need ME time. I need BLOG time! <span style="font-size: xx-small;"><i>Blog, I misssss youuuuu!!!!!!!!!</i></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">It's funny how quickly a perspective can change. It's all about what you set your focus on.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I was thinking about that a couple of days ago.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">I mean I had a pretty terrible day. By anyone's standards. But then I remembered all the "little" nice things that happened, and a light went on in my noggin. What we choose to dwell on dictates how we feel.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Forthcoming: Proof.</span></div>
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<span style="font-family: inherit;">A real life example from a few days ago. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Feel free to block one side or the other of your screen to get the full effect.</span></div>
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</div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2R_JyewUx2W-FLDAaZkQLKrsq8JAB7pzuRICdfdcKabZ1zLPRUSODGei-0WlPldr4GLXHowTZulfNswdbfWiR_dkowFPGz7sZg0CAmoqPhfYQR31CRtFzDbzHd5moFZPNpRSd-YNLXKxj/s1600/Screen+Shot+2013-02-14+at+12.49.50+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2R_JyewUx2W-FLDAaZkQLKrsq8JAB7pzuRICdfdcKabZ1zLPRUSODGei-0WlPldr4GLXHowTZulfNswdbfWiR_dkowFPGz7sZg0CAmoqPhfYQR31CRtFzDbzHd5moFZPNpRSd-YNLXKxj/s640/Screen+Shot+2013-02-14+at+12.49.50+AM.png" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">See there's a pretty great day in there amongst all that other mess.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">So whether it's a "hate" blog or "love" blog moment, I know that in the end I really enjoy what I do.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Especially, in these moments of complete creative deprivation.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Next week, I (*fingers crossed*) will have a real, honest to goodness "baked-good" post for you all.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">But in the mean time if you need your N.A.I.B. fix, I've set up a Facebook Page! (Click any of the pictures to be taken there).</span></div>
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<a href="http://www.facebook.com/NatsAdventuresInBaking" target="_blank"><span style="font-family: inherit;"><img border="0" height="523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qAlDJ-8fNuMuwtqJNmdSRSJ6PVxZ5PpjSDlHbabF1W2O5BRQDngQzzQWfUNVrRe9S0hWX3-VUuP123ghsS3J16kKeHty14wzvpx1q7rssBTPV3yez0ImD8eKlUbzP2G_RqmZrBI-LXhj/s640/Screen+Shot+2013-02-13+at+10.31.34+PM.png" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now, you can connect with me outside of this here blog, and I'll be posting interesting baking tidbits a couple of times a week. </span></div>
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<span style="font-family: inherit;">Just to keep all of our minds where they should be. </span></div>
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<span style="font-family: inherit;">...On cake, of course.</span></div>
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<span style="font-family: inherit;">Plus, I link all of my posts to the page so now it can show up on your newsfeed every Thursday!</span></div>
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<span style="font-family: inherit;">So go on, "like" Nat's Adventures In Baking! I'd love to hear from you!</span><br />
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<a href="http://www.facebook.com/NatsAdventuresInBaking" target="_blank"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV6Zb45IXQxofO5v3MN0ujsWoH7SEFJkomyE3TmOG8OwuAtPRdfHFzq4Xa-4-WGA2ddxEdIBUmUs3NjEMwT5a2BOEVmkUcim95r4h1heMXxWcUBXcnvyndhCqPwGMNsy7hlG3B7e6qv5-/s400/logosquare.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">In the mean time I need a good massage. </span></div>
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<span style="font-family: inherit;">That's a perspective change for ya.</span></div>
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<span style="font-family: inherit;">The thought of a random person's hands on my shoulders normally wigs me out.</span></div>
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<span style="font-family: inherit;">Now? </span></div>
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<b><span style="font-family: inherit;">Not so much.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qAlDJ-8fNuMuwtqJNmdSRSJ6PVxZ5PpjSDlHbabF1W2O5BRQDngQzzQWfUNVrRe9S0hWX3-VUuP123ghsS3J16kKeHty14wzvpx1q7rssBTPV3yez0ImD8eKlUbzP2G_RqmZrBI-LXhj/s1600/Screen+Shot+2013-02-13+at+10.31.34+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qAlDJ-8fNuMuwtqJNmdSRSJ6PVxZ5PpjSDlHbabF1W2O5BRQDngQzzQWfUNVrRe9S0hWX3-VUuP123ghsS3J16kKeHty14wzvpx1q7rssBTPV3yez0ImD8eKlUbzP2G_RqmZrBI-LXhj/s1600/Screen+Shot+2013-02-13+at+10.31.34+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a>Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com2tag:blogger.com,1999:blog-4119314458150145885.post-70809133241299259082013-02-07T00:23:00.001-08:002013-02-07T07:38:17.495-08:00Behind The Blog: Bloggity Blog Redesign<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCT-b2e6SHnDVEnroOgvWUJ5lvGegBJK5JTNYO5MYgxUTTlmAWA5fdV2hTn0bn7fvsftV_S83uFSK0AJyo57QvMzICZV7Mif8kKiM_L7xEKBdVSUEpgf_DJEwqayQ4nTtY2-H0H-ZD5dyE/s1600/Barbie+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCT-b2e6SHnDVEnroOgvWUJ5lvGegBJK5JTNYO5MYgxUTTlmAWA5fdV2hTn0bn7fvsftV_S83uFSK0AJyo57QvMzICZV7Mif8kKiM_L7xEKBdVSUEpgf_DJEwqayQ4nTtY2-H0H-ZD5dyE/s640/Barbie+copy.jpg" width="640" /></a></div>
I don't know why I call this my "Bloggity Blog."<br />
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I just do.<br />
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Whenever I save a file or photo for this here blog - "bloggity" is usually somewhere in the title.<br />
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I guess that's kind of what I do.<br />
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Morph proper names like "Nat's Adventures In Baking" into nonsensical <i>non</i>-names.<br />
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It's how my cat became:<br />
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Booger<br />
Boosh<br />
Boosher<br />
Boo Bear<br />
or Little Bast@#%...oh, that's not a nice one.<br />
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<i>I wonder if he knows his name is Archie?</i><br />
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While I have a real food review post coming up soon, I'm pretty busy working for the next couple weeks so I won't have time for a more detailed post until this weekend.<br />
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What better time to give you a tour around the new design, huh?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyveMEvyJ8E0dkgeOeWXhxHSPRau60hI9J4TEx7TRR5nniJv-I_3mizXor1YfTSQ8sF9JmlWdU-R0he9vAc0MEr1Md-6jUkdkfxM4WHqhetj63w7VRs0OaSrOcz6qLhP3n1siv7p0RTLHL/s1600/Head.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyveMEvyJ8E0dkgeOeWXhxHSPRau60hI9J4TEx7TRR5nniJv-I_3mizXor1YfTSQ8sF9JmlWdU-R0he9vAc0MEr1Md-6jUkdkfxM4WHqhetj63w7VRs0OaSrOcz6qLhP3n1siv7p0RTLHL/s640/Head.jpg" width="640" /></a></div>
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I've been using the "Dynamic" view in Blogger ever since they first introduced it.</div>
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For a complete and utter beginner, it's great because it instantly gives your blog a facelift - no brains involved.</div>
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However, I always had issues with it looking different on every computer and not being user friendly. </div>
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Finally, after two successful "test" blogs, I got up the guts to switch back to "Simple" view...and viola! Here we are.</div>
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If you ever want to start a blog, I suggest you never, ever go with the Dynamic View - as tempting as it may be. Your blog layout may suffer for awhile, but you can build in Simple View one step at a time and it's infinitely more customizable. </div>
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So now I introduce to you the new header and even newer - page bar!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wlCY9pbfaQOii0N5-V3_PQl-9AuR3f54H1R-uHgskbU1C9fZ2XprE5hYvHPsH-isSE_X1nJwD_tRpzu3yYdgnh0F2J0TrMuYL5jhCRWC5wUa4VRyt4T4B4PMNkodKtusRM96KfcGIIXW/s1600/Home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="499" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wlCY9pbfaQOii0N5-V3_PQl-9AuR3f54H1R-uHgskbU1C9fZ2XprE5hYvHPsH-isSE_X1nJwD_tRpzu3yYdgnh0F2J0TrMuYL5jhCRWC5wUa4VRyt4T4B4PMNkodKtusRM96KfcGIIXW/s640/Home.jpg" width="640" /></a></div>
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Home Tab: Get the goods. Here's where all the posts happen in a chain of the four most recently added.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPZjgHZ12JQB2pZFwUVoQhKLsw0C-m6_c0yuCwmlMziD8Ub4pVtzPyN0AwtYdAadUARDFcxg1qQULk-yNbyxgPri8TkX6sZluyAsgNFux2ialJMV62kasHRj87cbbY8i7unpts45LWYwi/s1600/Post+Comment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPZjgHZ12JQB2pZFwUVoQhKLsw0C-m6_c0yuCwmlMziD8Ub4pVtzPyN0AwtYdAadUARDFcxg1qQULk-yNbyxgPri8TkX6sZluyAsgNFux2ialJMV62kasHRj87cbbY8i7unpts45LWYwi/s640/Post+Comment.jpg" width="640" /></a></div>
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Comments Section: At the end of each post. What made you laugh? What made you cry? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkWqs_i-yh7r__WcbtkrJIw9Fqdbc67eMIZrfy0RKV1i07NiQagkH3vD3id3y1I2gFGm7HaZe8Z9lQ0oJXAiEqEbQ3vNWDtfDfkMDTnKlJAU_Nr52kdW1Kp29WbBfUqD18v3nhjdh0S2/s1600/About+Me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIkWqs_i-yh7r__WcbtkrJIw9Fqdbc67eMIZrfy0RKV1i07NiQagkH3vD3id3y1I2gFGm7HaZe8Z9lQ0oJXAiEqEbQ3vNWDtfDfkMDTnKlJAU_Nr52kdW1Kp29WbBfUqD18v3nhjdh0S2/s640/About+Me.jpg" width="640" /></a></div>
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About Me: For now it's just background on why I started this blog, but I'll add more to it bit by bit if I feel inspired. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb6I5NArCXvoKom_wJ_oQ3xnz8c7o5r2ztHP1SsrYpBYjsy8x3u4_T1BhpJW65D1t-9qeJhm6DTQM6KUbEbcwPkLIO4tvDxmJ-7MJpW5nhyphenhyphenVQ4iYDR4NKBZnoCwM36UWCmP9b-jzi3FSJ/s1600/Recipe+Index.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb6I5NArCXvoKom_wJ_oQ3xnz8c7o5r2ztHP1SsrYpBYjsy8x3u4_T1BhpJW65D1t-9qeJhm6DTQM6KUbEbcwPkLIO4tvDxmJ-7MJpW5nhyphenhyphenVQ4iYDR4NKBZnoCwM36UWCmP9b-jzi3FSJ/s640/Recipe+Index.jpg" width="640" /></a></div>
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Recipe Index: This is my favorite part! I've wanted to do this forever. Now you can find the recipe you need, when you need it. First, I plucked out my favorites - the ones I'd make again - and put them at the top. The rest are organized by type. Maybe you'll find something that intrigues you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxapDXbZYwpXTe1v7gdLL7xn4sd7rnAOa775tGjaeCAzJFwl_dCQNX4Fu16dSVKr4BhB3jInBgqsVb0DlNqvD23auUaGJ8kV-2taJh6Xnpxs51Pzxi_GJUPVcjEKXbw3E0LwYxNFthE5lW/s1600/Baking+Basics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxapDXbZYwpXTe1v7gdLL7xn4sd7rnAOa775tGjaeCAzJFwl_dCQNX4Fu16dSVKr4BhB3jInBgqsVb0DlNqvD23auUaGJ8kV-2taJh6Xnpxs51Pzxi_GJUPVcjEKXbw3E0LwYxNFthE5lW/s640/Baking+Basics.jpg" width="640" /></a></div>
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Baking Basics: I also set aside a tab for all the baking 101's, the "how to's" if you will. Once again finding what you need, when you need it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7rpvNTWjMFpJmSrOjQfH4ZPUfzJEgsay-SjESeZyNsdunqp0AwyGFcbo-ph7S-MOvQLpy_Xxq1uzGomc4agVwnQZMvBQsHHMsZ1K4v7EnkPaPInqZeAER4M16rvwJ4mdqk9NXm_Cfm8D/s1600/Fav+Blogs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7rpvNTWjMFpJmSrOjQfH4ZPUfzJEgsay-SjESeZyNsdunqp0AwyGFcbo-ph7S-MOvQLpy_Xxq1uzGomc4agVwnQZMvBQsHHMsZ1K4v7EnkPaPInqZeAER4M16rvwJ4mdqk9NXm_Cfm8D/s640/Fav+Blogs.jpg" width="640" /></a></div>
Fav Blogs: Giving a shout out to the blogs I follow. The ones that inspire me. Hopefully you'll find one or two that spark your interest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj4KGfXzeyBqY0XBOC66Hn0TyezJYJwvK63duCQ3lnQoNYsjW6KoIz48yhSEuNp00630wKExQ2aNOiZiK7cElMKr71hU8pKgN5lLiHC-kvqJRbXPFWtJ19RClfGQcjUhIbk4SGLoAoMAk/s1600/Side+Bar+Top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj4KGfXzeyBqY0XBOC66Hn0TyezJYJwvK63duCQ3lnQoNYsjW6KoIz48yhSEuNp00630wKExQ2aNOiZiK7cElMKr71hU8pKgN5lLiHC-kvqJRbXPFWtJ19RClfGQcjUhIbk4SGLoAoMAk/s640/Side+Bar+Top.jpg" width="640" /></a></div>
And now, for the Sidebar.<br />
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On the top half we have:<br />
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The Search Bar. Looking for a recipe that uses graham crackers? Marshmallows? Type it. Find it.<br />
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The Follow By Email. Can't remember to check back here every week? Me either. Just type in your email address. You'll get a verification email. Click the link and you're all set. You won't have to miss out on a post again.<br />
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The Popular Posts. Here's a running log of the top 5 most popular posts. So you can relive them over and over ...and over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jBjKPbhVKtHsgcnPF2JrFZVL15eQto90-XxNogcknAbNuKL4vcxevf6SLob7ytsAaRO6xSjcj6Ph3oe6ShiSOAm1HulR5thYL3aURVcYtsyprqjOsUWyan1vko_-CGw6Fw4VHY5ORrmY/s1600/Side+Bar+Bottom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jBjKPbhVKtHsgcnPF2JrFZVL15eQto90-XxNogcknAbNuKL4vcxevf6SLob7ytsAaRO6xSjcj6Ph3oe6ShiSOAm1HulR5thYL3aURVcYtsyprqjOsUWyan1vko_-CGw6Fw4VHY5ORrmY/s640/Side+Bar+Bottom.jpg" width="640" /></a></div>
And the bottom half:<br />
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Blog Archive. All posts listed by date. Year, then month, then individual post.<br />
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Subscribe. You can add N.A.I.B. to your RSS feed. If you don't know what that means then you don't have it. Basically, if you like all of your news, blogs, etc (anything that is regularly updated) all in one place then here you go.<br />
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Become a Follower. Join the club and publicly declare your affiliation with my blog (-gity blog ;). Every blog offers this, but in all honesty I've never seen any benefit in it, except that it makes me look good. (<i>I'm popular!</i>)<br />
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Translate. In case you have all these international friends who would just love my blog. Or you want to brush up on your Bulgarian. It's amazing and scary how many languages you can translate this post into. <i> Dang, Google. Taking over the world, one blog at a time. </i><br />
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And that my friends concludes this session of "Nat's Bloggity Blog Tour."<br />
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Hope you like it!<br />
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And find it a whole lot easier to navigate<br />
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...plus a little prettier too.<br />
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com2tag:blogger.com,1999:blog-4119314458150145885.post-77720409004198016682013-02-01T08:08:00.000-08:002013-02-01T16:27:42.845-08:00Double Chocolate Cereal Cookies (★ ★ ★ ☆ ☆)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1Uvnm4Z9lhXO0YjNLp6_9JvsUnhuAl2Pgx4-oSrQpdv0VNgEA-foukz5KHPvFwjS_G07s6nTHfLfeMpcvX6eIOcUlV4vPgf-KB91X6NdSluubBKoBME79kOjl91Q2vRk24frYYLp2PkD/s1600/IMG_0526+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1Uvnm4Z9lhXO0YjNLp6_9JvsUnhuAl2Pgx4-oSrQpdv0VNgEA-foukz5KHPvFwjS_G07s6nTHfLfeMpcvX6eIOcUlV4vPgf-KB91X6NdSluubBKoBME79kOjl91Q2vRk24frYYLp2PkD/s640/IMG_0526+copy.jpg" width="606" /></a></div>
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I don't know that I've ever related to a cookie more.</div>
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You see for the past month, I've been doing two people's jobs. </div>
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Worn two (though similar) hats...</div>
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Tried to maintain the quality of my work along with the person's that I am covering for...</div>
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Dropping one to pick up the other...</div>
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<br /></div>
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And what does it result in?</div>
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<br /></div>
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Adequate performance.</div>
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Nothing crumbling to pieces.</div>
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Nothing amazingly praiseworthy.</div>
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<br /></div>
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Okay, enough of the business-y jargon,</div>
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Bascially, two people doing two jobs are better than one. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CDeR8fwUZnM6lJQb_65OyrBB5j_5swDdpx58FyOr70cHzbTW5Cmh-8S6iGedlGy3hU1cXIbseVslJV8RN_cYhnlGEieDP6CEk5p8guTDia2YnIIOBCzQdOjGv1IKyN57GZMtiI-9BRUd/s1600/IMG_0479+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CDeR8fwUZnM6lJQb_65OyrBB5j_5swDdpx58FyOr70cHzbTW5Cmh-8S6iGedlGy3hU1cXIbseVslJV8RN_cYhnlGEieDP6CEk5p8guTDia2YnIIOBCzQdOjGv1IKyN57GZMtiI-9BRUd/s640/IMG_0479+copy.jpg" width="535" /></a></div>
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And when thinking of how to describe these beauties, I couldn't help but notice the parallel.</div>
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<br /></div>
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These cookies, while salivating-ly gorgeous (<i>am I right?!?)</i>, were trying too hard to be too many things to too many people.</div>
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And by no one's fault but my own.</div>
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<br /></div>
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It all started with a looming leftover box of Chex cereal from my <a href="http://natsadventuresinbaking.blogspot.com/2012/10/muddy-buddy-cookies.html" target="_blank">Muddy Buddy Cookies</a>.</div>
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<br /></div>
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Stupid Safeway, only had the ginormous box.</div>
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No one likes Chex that much. </div>
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...it's not chocolate </div>
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...there are no marshmallows </div>
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...it's not chocolate </div>
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...I didn't get the honey coated kind. </div>
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...it's not...well, you know. </div>
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[chocolate] <i>couldn't help myself</i><!---couldn--><!---couldn--><!---couldn--></div>
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<br /></div>
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Anyway, I bake too much to just throw stuff away.</div>
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Waste not, want not. </div>
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<br /></div>
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So this remaining box of cereal just sat....for months...in my baking bin.</div>
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Until one fateful morning, when this morsel appeared in my inbox <a href="http://cookiesandcups.com/chocolate-covered-cheerios/" target="_blank">Chocolate Covered Cheerios</a>.</div>
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<br /></div>
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How good do those sound???? And then the lightbulb - *bling*</div>
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<br /></div>
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Chocolate covered Chex.</div>
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In a cookie.</div>
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A White Chocolate cookie.</div>
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With Chocolate Chips.</div>
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<br /></div>
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<i>Ya, ya. That sounds about right.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_We5WP7CUAN1XuaX4XWmdr_eNeIbfNlstvd5XP8i-gUGK0tT2MY5Xlvtjo1C6UaVDRVK11aYuP2akB6GofvIXXL8KsDMHmXjtROEPkXg6nAWearMxFE0DYcbjVQJFkAr8BlXoM8AYE3zY/s1600/IMG_0471+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_We5WP7CUAN1XuaX4XWmdr_eNeIbfNlstvd5XP8i-gUGK0tT2MY5Xlvtjo1C6UaVDRVK11aYuP2akB6GofvIXXL8KsDMHmXjtROEPkXg6nAWearMxFE0DYcbjVQJFkAr8BlXoM8AYE3zY/s640/IMG_0471+copy.jpg" width="576" /></a></div>
Only, it wasn't "about right."<br />
<br />
It was "about" <i>okay</i>.<br />
<br />
I was a little overzealous in my Chex adding. <br />
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Like, I just went for it. </div>
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Waste not, want not remember?</div>
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<br /></div>
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And then my "white chocolate" batter just plain didn't work.</div>
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It should have dawned on me that this might be an issue when I couldn't find a recipe for white chocolate batter...anywhere...ever. </div>
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I decided to melt white chocolate chips and add them to the batter. </div>
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<br /></div>
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<i>Easy, right? </i></div>
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<br /></div>
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Only there is this interesting thing about chocolate chips - they don't like to be melted and runny...they like to be solid and together. </div>
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So instead of white chocolate cookie dough, I had cookie dough with the tiniest, most minuscule white chocolate "flecks" splattered throughout.</div>
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<br /></div>
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I mean, these weren't terrible.</div>
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...But neither am I at juggling two jobs.</div>
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<br /></div>
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It's just, these weren't amazing...in fact, they were, dare I say, slightly disappointing.</div>
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...and well, I'm guessing you can fill in how I feel about the "job" part in this equation. </div>
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<br /></div>
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So even though I'm about to spend a good chunk of time typing out the recipe below...I can't, in good conscience, rave and recommend making these. At least, not without some tweaks. </div>
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<br /></div>
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Like maybe only putting a cup of crunchy cereal...you know, instead of three.</div>
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<br /></div>
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And if that doesn't appeal to you - there are pictures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLMccta0BSar_dQodcIJDmXaSKBqt2UraWVocGg-dPB7OzrMhCrk6EB8EyDApubZ40q7rWPJQuKjEdSgm1PfKYQcojczk3RXhCIW7KgO2F7pJ0DSTi8bmQzkys58eXebQogjmAtv-pYp9/s1600/IMG_0512+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="529" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLMccta0BSar_dQodcIJDmXaSKBqt2UraWVocGg-dPB7OzrMhCrk6EB8EyDApubZ40q7rWPJQuKjEdSgm1PfKYQcojczk3RXhCIW7KgO2F7pJ0DSTi8bmQzkys58eXebQogjmAtv-pYp9/s640/IMG_0512+copy.jpg" width="670" /></a></div>
<u><b>Double Chocolate Cereal Cookies</b></u><br />
<span style="font-size: x-small;">[i.e. White Chocolate Cookie Dough, Chocolate Drizzled Chex, White and Semi-Sweet Chocolate Chips]</span><br />
<span style="font-size: x-small;"><i>adapted and inspired by <a href="http://www.thebettercrumb.com/2012/09/worlds-best-chocolate-chunk-cookie.html" target="_blank">The Better Crumb</a> & <a href="http://cookiesandcups.com/" target="_blank">Cookies and Cups</a></i></span><br />
<br />
<ul>
<li>1 Cup Chex Cereal</li>
<li>1 1/2 Cup Semi-Sweet Chocolate Chips (Saving 1/2 Cup for later)</li>
<li>2 1/2 Cups Flour</li>
<li>1 tsp Salt</li>
<li>1 tsp Baking Soda</li>
<li>12 oz Bag White Chocolate Chips (Saving 1/2 Cup for later)</li>
<li>1 Cup Butter</li>
<li>1/2 Cup Packed Brown Sugar</li>
<li>2 Eggs</li>
<li>1 tsp Vanilla</li>
</ul>
<div>
Preheat Oven to 325F Degrees<br />
Cook Time: 8-12 minutes</div>
<div>
Makes Approximately 20 Cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmzBoQiiHEsA0tK-Mt6rwajunwH8FY5JITtd3gXwuUBhP3lh3nKPi3nl_VODqUXm6lD21b88d6QVFYms4EkUtaP3JMHnlvbl8FSvRPF8PjJHDB5pLvdOw5O3DU4W7Uvdy-diEgpBPHQ5G/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmzBoQiiHEsA0tK-Mt6rwajunwH8FY5JITtd3gXwuUBhP3lh3nKPi3nl_VODqUXm6lD21b88d6QVFYms4EkUtaP3JMHnlvbl8FSvRPF8PjJHDB5pLvdOw5O3DU4W7Uvdy-diEgpBPHQ5G/s640/Untitled-1.jpg" width="640" /></a></div>
How to Make Chocolate Drizzle<br />
1) Melt 1 Cup of Chocolate Chips in a microwave safe bowl, or a double boiler. Let cool to almost<br />
room temperature. (The chocolate will be very hot and may burn you or melt the plastic bag we are<br />
going to place it in).<br />
2) Once cooled, place melted chocolate into a ziploc bag.<br />
<b>TIP: </b>I like to flip the bag inside out, pile the chocolate on the "inside" part of the bag, then flip it back<br />
right-ways in. <br />
3) Just slip your hand into the middle of the bag while inside-out, cradle the chocolate with your hand<br />
and carefully pull the sides of the bag around it until the chocolate is now on the inside. I do this to<br />
help keep the chocolate in one general area instead of sloppily spooned all over the bag.<br />
4) Press all of the chocolate into one corner, twisting the top of the bag until a little "triangle" of<br />
chocolate is formed and packed. Cut the tip of the corner with some scissors. The smaller the<br />
opening the smaller the drizzle lines. <br />
<b>[NOTE]: </b>After making these cookies, I found this "drizzle" step to be obsolete as the Chex just gets<br />
crumbled all to heck in the batter. I'd skip this and save a good chunk of time. Crushed<br />
Chex with white and semi-sweet chocolate chips is "chocolate covered" enough for me. If <br />
however, you want to take the time to hand dip each and every one...then more power to<br />
you. Or, you can throw the Chex into a bowl with the melted chocolate and get them<br />
covered that way. I recommend either of these options to the "drizzle." <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hdSLyzutFrqz5iBvF0h71HIlriuI67G-E79n9JNmOwqwLnITo0sH6RV-xx1VxT0uzm_U_qNOPB5aQQVgaxttQgRp0YKhoktx2tOBFHqr-exX_C8_NNr6xg0Bh0MxAAURTt8aFIrUG-oH/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hdSLyzutFrqz5iBvF0h71HIlriuI67G-E79n9JNmOwqwLnITo0sH6RV-xx1VxT0uzm_U_qNOPB5aQQVgaxttQgRp0YKhoktx2tOBFHqr-exX_C8_NNr6xg0Bh0MxAAURTt8aFIrUG-oH/s640/Untitled-2.jpg" width="640" /></a></div>
5) If continuing on with the Chex drizzle: Lay out Chex flat on a baking sheet lined with parchment<br />
paper. Drizzle chocolate over the tops. Place in the fridge until chocolate sets and is firm to the<br />
touch.<br />
6) In the meantime, you can start making the batter. In a medium sized bowl, mix together flour, salt<br />
baking soda. Stir and set aside.<br />
7) In a microwave safe bowl or double boiler melt white chocolate (set aside 1/2 cup of the chips for<br />
later). Let melted chocolate cool to almost room temperature. (We will be adding the butter next and<br />
we don't want it to melt).<br />
8) Add cooled (but still melted) white chocolate to a medium sized bowl. Add butter, cut into cubes.<br />
(This recipe doesn't call for softened butter so in order for it to mix well, it needs to be cut to a more<br />
manageable size). Beat until combined and smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeNO400DizWlEBaneBiFlw0oWKGzfSZ0y9qfQJg4WQaUpVjJ9F29-K_g8sntf04qpu5TZpeDieLbIHIlJ8P6FR3FGpn6gJe_BY5bdyR4LOcLxPDgwTYmJg2eKcD5L-YxfroBgxbhdsMSf/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeNO400DizWlEBaneBiFlw0oWKGzfSZ0y9qfQJg4WQaUpVjJ9F29-K_g8sntf04qpu5TZpeDieLbIHIlJ8P6FR3FGpn6gJe_BY5bdyR4LOcLxPDgwTYmJg2eKcD5L-YxfroBgxbhdsMSf/s640/Untitled-3.jpg" width="640" /></a></div>
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9) Add brown sugar, and combine. </div>
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10) Next beat in the eggs, one at a time.</div>
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11) Add vanilla. Next, add dry flour mixture a little bit at a time until thoroughly combined.</div>
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12) Here is where you add the Chex, and remaining 1/2 of white and semi-sweet chocolate chips that </div>
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you set aside. I suggest adding the Chex 1st if you'd like them to be in smaller pieces, and 2nd if </div>
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you'd like them to be a little larger. I added my 1st so I still had to add the chocolate chips. By </div>
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the time I was done adding and mixing, I couldn't even see the Chex pieces anymore. </div>
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13) Ideally, any batter will be chilled overnight, but if you don't have time it's not required here. Place </div>
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heaping teaspoonfuls on a greased baking sheet and cook until "just done" - about 8-12 minutes. </div>
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Slightly golden and puffed, but not thoroughly set. They will continue to cook on the baking sheet. </div>
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Leave on the sheet for 5 minutes before moving to a cooling rack </div>
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<b>TIP:</b> If you want to make these larger, you can. I did for these pictures - and I liked them better that </div>
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way. You will just have to adjust the time accordingly. Also, because of the Chex, these cookies </div>
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don't spread well in baking, so you want to slightly flatten them out before baking - especially the </div>
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larger cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqN_Xu4HWKckISmjorDlA6DFhE96DLcnkOyOrA8F1POqhqmIrEUdF60H6wVbcGY4JvpZfg5CopYvna1rGZxDqYAsrYXzGoLheJkHl1x3u89TSTydVh3aSQa2pYcO8Lk-OSb1QgsbQDosmK/s1600/IMG_0520+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqN_Xu4HWKckISmjorDlA6DFhE96DLcnkOyOrA8F1POqhqmIrEUdF60H6wVbcGY4JvpZfg5CopYvna1rGZxDqYAsrYXzGoLheJkHl1x3u89TSTydVh3aSQa2pYcO8Lk-OSb1QgsbQDosmK/s640/IMG_0520+copy.jpg" width="546" /></a></div>
<div style="text-align: center;">
Sure these "goodie goodies" didn't quite live up to their expectations,</div>
<div style="text-align: center;">
But, in this case, I have to say:</div>
<div style="text-align: center;">
<b>Some cookies</b></div>
<div style="text-align: center;">
<b>Are better than none cookies at all.</b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b></div>
<br />
<!---couldn-->Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com8tag:blogger.com,1999:blog-4119314458150145885.post-76317665065616192262013-01-24T07:40:00.001-08:002013-01-24T17:26:21.597-08:00Honey Ricotta Stuffed Figs (★ ★ ★ ☆ ☆)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6aHmxdo_RQXudh18jl2EnOWdnTGf13daZ4gDNM3jqXwdtyKYU_XQz0jafNNPqGuR1tgejj7wSnWBLKF5r47ID7cwQhrDbZGJKMhm7rgP3Y1024oVPMsGn1CCBo7K8Zsj2lVeNhYVSEIh/s1600/IMG_0303+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6aHmxdo_RQXudh18jl2EnOWdnTGf13daZ4gDNM3jqXwdtyKYU_XQz0jafNNPqGuR1tgejj7wSnWBLKF5r47ID7cwQhrDbZGJKMhm7rgP3Y1024oVPMsGn1CCBo7K8Zsj2lVeNhYVSEIh/s640/IMG_0303+copy.jpg" width="640" /></a></div>
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Inspiration can strike at any moment.</div>
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<br /></div>
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And when it does you have to be ready to just take it - and run. </div>
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<br /></div>
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Why? </div>
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<br /></div>
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Because if you don't, you can miss out on baking things like Honey Ricotta Stuffed Figs. </div>
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<br /></div>
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Actually, let me raise the stakes a little bit...</div>
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<br /></div>
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If you don't, you can miss out on creating things like <i>Nat's Adventures In Baking</i>. </div>
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<br /></div>
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I don't really remember what inspired me to finally sit down and open a blogger account.</div>
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<br /></div>
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I've always loved to bake. </div>
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Instead of waking up early on Saturday mornings to watch cartoons, I'd be making muffins and bothering my poor mother while she tried to get her well-deserved eight hours of sleep.</div>
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<br /></div>
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They weren't always good...or ever...for that matter, but I still loved it. And to this day, I blame the recipe, not my ten-year-old lack of skills.</div>
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<br /></div>
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Flash forward to 2010.</div>
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I'm pretty sure it was Bestie who finally convinced me to do it. </div>
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<br /></div>
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<i>Chronicle my baking escapades? Alright. Why not?</i></div>
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What I wanted was "Adventures In Baking." </div>
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But some over-excited blogger had already scooped up that name.</div>
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I say over-excited, because now their site is about...<i>not</i> baking...and goes by a different title. <i>Way to hog the goods there guys, thanks.</i></div>
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<br /></div>
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But that's besides the point, what's actually important is the fact that I ended up adding my nickname "Nat."</div>
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<br /></div>
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I had never once...until that moment...referred to myself as anything other than my legal name, Natalie.</div>
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Not Natty.</div>
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Or Noodles.</div>
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Or Nanny.</div>
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<br /></div>
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Or, the one that seems to follow me wherever I go...Nat. </div>
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<br /></div>
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But for some reason, at that moment, when blogger asked me a most poignant question: </div>
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"what. is. your. blog. name?" </div>
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I added "Nat."</div>
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<br /></div>
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At first, it was just my way of saying "nah, nah. nah, nah, nah!" I still get my title! But eventually, I realized that <i>Nat's Adventures In Baking</i> is a whole heck of a lot better than plain ol' boring <i>Adventures In Baking</i>. </div>
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<br /></div>
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There is a real person behind this blog. She likes to get flour and egg caked on her clothes, (<i>Man, I should really wear an apron more often), </i>complain about "other people's" mess ups, and spend hours adjusting the white balance and such in her photos. </div>
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<br /></div>
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What better way to convey that, than to announce it from the rooftops?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt6EvXB3RXEHKAfhSpqvwPlg6WfD4g3HR62ahkFRsIWEzE4sbzoDx3ivQNtp4wPMKoWScsoxfcgXzMzXCgTDBczNHD7Dm87EMZrZoXFcQ1om2gprzHxVQ0X9iCZO72YRHodVs3Q0MNMaL/s1600/IMG_0314+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt6EvXB3RXEHKAfhSpqvwPlg6WfD4g3HR62ahkFRsIWEzE4sbzoDx3ivQNtp4wPMKoWScsoxfcgXzMzXCgTDBczNHD7Dm87EMZrZoXFcQ1om2gprzHxVQ0X9iCZO72YRHodVs3Q0MNMaL/s640/IMG_0314+copy.jpg" width="640" /></a></div>
Inspiration is a funny fellow.<br />
<br />
If it wasn't, then I wouldn't have ended up at an organic creamery, in downtown Santa Cruz, downing a cone full of Fig and Ricotta ice cream, in the pouring rain.<br />
<br />
Rain + Ice Cream.<br />
<i>Who does that?! </i><br />
It was the figs and ricotta. They made me do it. Beckoning me. Luring me in with their siren song.<br />
<br />
Although it was not there to cause me harm.<br />
<br />
It was good.<br />
Too good.<br />
So good, that it led to this.<br />
<br />
Dried figs, stuffed with honey-sweetened ricotta cheese, wrapped in honey-drizzled phyllo dough.<br />
<br />
These are good too, but not as good as that ice cream. <br />
So, like, when's summer? Cause I have a <a href="http://natsadventuresinbaking.blogspot.com/2012/08/fluffernutter-brownie-batter-ice-cream.html" target="_blank">two ingredient ice cream</a> to make. <i> <b>a.s.a.p.</b> </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4JtrPEcbH4-S3SzvU8asxp_Y9-dRulkSuZC4eXomqWVkhfEwsWKkFN1oeUbwU3nutkhkIFUAbJ51L12aFLOuVTBPfmqlj_xrekDMbnRzFVwx8ou9rO9x58kX8o1D1TbCp5nBeYcAZh23/s1600/IMG_0306+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4JtrPEcbH4-S3SzvU8asxp_Y9-dRulkSuZC4eXomqWVkhfEwsWKkFN1oeUbwU3nutkhkIFUAbJ51L12aFLOuVTBPfmqlj_xrekDMbnRzFVwx8ou9rO9x58kX8o1D1TbCp5nBeYcAZh23/s640/IMG_0306+copy.jpg" width="640" /></a></div>
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<b>Honey Ricotta Stuffed Figs</b></div>
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</div>
<ul>
<li>16 Dried Whole Figs</li>
<li>1 Cup Ricotta Cheese</li>
<li>2 Tbsp Honey (more or less to taste)</li>
<li>1 Package Phyllo Dough (found in the freezer section)</li>
<li>1/2 Stick of Butter, Melted</li>
</ul>
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Makes 16 Servings (can easily be adjusted to fit your needs)</div>
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Preheat Oven to 325F</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXXud6MB15zE0C9qzHLfcVap1Scd5M8AZIvbMhKRJZLJErsHCShIDDlTfGLCXHFEtq0b6nBd7eXhCBtvHKSATolKU0cfnoEjChzyoFGVvYjU4PLeIIxejE5QdZlrKKRX2_xxyUQmOcaw2/s1600/IMG_0214+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXXud6MB15zE0C9qzHLfcVap1Scd5M8AZIvbMhKRJZLJErsHCShIDDlTfGLCXHFEtq0b6nBd7eXhCBtvHKSATolKU0cfnoEjChzyoFGVvYjU4PLeIIxejE5QdZlrKKRX2_xxyUQmOcaw2/s640/IMG_0214+copy.jpg" width="640" /></a></div>
1) Unfortunately figs are out of season in January, or I might have tried fresh ones (yum!!) or at least<br />
have been able to pick up a better batch of dried ones. I found these at a local produce store,<br />
although I have also seen some at Costco and Trader Joe's (packaged in a bag, rather than a disk). <br />
The whole point, though, is to have something big enough to cut open and stuff with cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq6JcV19HLKMjTSgPTL3vIwJc-QdBzN6SpTDRCD8KR189APdYW4_GhHAPV5w2N615ltJNPUVYzSuIVsDG3dmb_ky7WcDgKpeSIDdcvcRqKh9_NcwKM_xqUvnRMhF79JIcuhlgLwBttvGS/s1600/IMG_0215+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq6JcV19HLKMjTSgPTL3vIwJc-QdBzN6SpTDRCD8KR189APdYW4_GhHAPV5w2N615ltJNPUVYzSuIVsDG3dmb_ky7WcDgKpeSIDdcvcRqKh9_NcwKM_xqUvnRMhF79JIcuhlgLwBttvGS/s640/IMG_0215+copy.jpg" width="640" /></a></div>
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2) Phyllo dough is slightly temperamental, although not as difficult to work with as you may have read. </div>
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I came into this post knowing absolutely nothing about this stuff and I survived, so you can do it. I'm </div>
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going to create a post just on this sometime in the future. The basics of what you need to know are: </div>
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a) It's frozen, so it will need to be thawed overnight in the fridge,</div>
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b) It dries out fast, so you need to have everything else ready to go before you start working with it, </div>
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c) You need to moisten the layers with butter so they don't crack and fall apart, </div>
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d) You can refreeze anything you don't use. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6q9ulvNq3ip4SZ-rmJ80RegnNoftJ7LnoluCrs-MvopbPrQFP3DFK0_YCDU-8MrLlX2527SW2uWi457jbQlSCPyAT18DV-x-10Q0ThPU6byS8ujWXut8sstdWM8jbJYL9ICx_EubCVSx/s1600/IMG_0239+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6q9ulvNq3ip4SZ-rmJ80RegnNoftJ7LnoluCrs-MvopbPrQFP3DFK0_YCDU-8MrLlX2527SW2uWi457jbQlSCPyAT18DV-x-10Q0ThPU6byS8ujWXut8sstdWM8jbJYL9ICx_EubCVSx/s640/IMG_0239+copy.jpg" width="640" /></a></div>
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3) Cheese stuffing. To be honest, I didn't really measure this out. It was about 1 Cup of ricotta cheese </div>
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to 2 Tbsp of honey. But you may need more or less depending on your taste preferences. If you </div>
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start small, you can't mess up. Just add more as needed. Stir to combine and set aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtWsuAcGYZhOH8wKX5TzV9XblKlN9AkP6k-x5axe65XDrIcQH3wnooB61uHcpyj11z9tbgAE0YOVWKRbR7e3QxIm2QWPcRKIpabjBS36diglYz-10sTfQFKVg0wnlIeuZ9n4SjoRWeqyk/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtWsuAcGYZhOH8wKX5TzV9XblKlN9AkP6k-x5axe65XDrIcQH3wnooB61uHcpyj11z9tbgAE0YOVWKRbR7e3QxIm2QWPcRKIpabjBS36diglYz-10sTfQFKVg0wnlIeuZ9n4SjoRWeqyk/s640/Untitled-1.jpg" width="640" /></a></div>
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4) Fig Time! Arrange each fig so it is full size (in my package they were flattened to save space). </div>
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5) You'll notice there are two ends: a "flat" and a "pointy." Take some kitchen scissors (normal,</div>
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thoroughly washed, scissors work fine) and snip off just the tip of the pointy end. </div>
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6) Now cut the fig down the center leaving the flat end intact. In other words, don't cut all the way </div>
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through. We want the fig to remain in one piece.</div>
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7) Adjust the fig so you can cut across the opposite center to create a sort of "X" shape (pictured bottom </div>
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right corner). Repeat till all figs are prepared.</div>
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8) In a microwave safe bowl, melt butter. The next step is the dough, so everything needs to be set </div>
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and ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBYIGtWg-RZEuaoQDm8SN2pbGGJ0lO4JNA7V5YUPRDnwOtXQqeyIfzSqWG_pTSDnlP_Ei4oBxAFTqyIIvPjWa6pGjWkuCPxL-tRfYPwLweLF_-mtUlUZPAYsJYU2zBJZ9zcbOpvuOMefq/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBYIGtWg-RZEuaoQDm8SN2pbGGJ0lO4JNA7V5YUPRDnwOtXQqeyIfzSqWG_pTSDnlP_Ei4oBxAFTqyIIvPjWa6pGjWkuCPxL-tRfYPwLweLF_-mtUlUZPAYsJYU2zBJZ9zcbOpvuOMefq/s640/Untitled-2.jpg" width="640" /></a></div>
9) Unwrap thawed out phyllo dough. (FYI, it still needs to be chilled thaw and store in the fridge). <br />
Grab 4 layers and wrap the rest back in the package. You may need more, but since it dries out you<br />
can only work with one set at a time. Depending on how large your sheets are, you'll want to cut<br />
them into approximately 4"x4" squares. Size doesn't have to be precise, just a reference. Once you<br />
do it a few times you'll see if they need to be bigger or smaller. *Note: You will be working with the<br />
4 layers together on top of each other, so even though there are "layers" you'll technically only be<br />
cutting one piece/sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzax5lra7ju4L9Dk1VbbpVasUN2V8Mcr6700B8jG-bVJtX8xBqMnc3A0l2yJy5WgZ9OOBi2WhD4d0nKo5uXHIqRFpzOk8wecdZEnkjo2EigM9juYtUlrXXUYpOCAzHJlW3B2jqyDZyTF-/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzax5lra7ju4L9Dk1VbbpVasUN2V8Mcr6700B8jG-bVJtX8xBqMnc3A0l2yJy5WgZ9OOBi2WhD4d0nKo5uXHIqRFpzOk8wecdZEnkjo2EigM9juYtUlrXXUYpOCAzHJlW3B2jqyDZyTF-/s640/Untitled-3.jpg" width="640" /></a></div>
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10) Lift the top two layers off the square piece, and with a pastry/basting brush cover the remaining </div>
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layers in butter. Place the top layers diagonally over the bottom half and brush these with butter as </div>
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well. (The more butter, the more delicious. I didn't use too much here though. I kept it light).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXLziaX97RnEdLnNY-99V7oejBX99y7Fh5-Vfms006PvXZmLta4qJaYTQOh8yuhZqqMuJvc8f0ade_QAcTm39r13Islh-tY04leqJRI7DKwyPIkPL3Gp9Pp6E2fbfcsGGM9HHDFYqNt4W/s1600/Untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXLziaX97RnEdLnNY-99V7oejBX99y7Fh5-Vfms006PvXZmLta4qJaYTQOh8yuhZqqMuJvc8f0ade_QAcTm39r13Islh-tY04leqJRI7DKwyPIkPL3Gp9Pp6E2fbfcsGGM9HHDFYqNt4W/s640/Untitled-5.jpg" width="640" /></a></div>
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11) With a teaspoon, spoon as much of the ricotta mixture into a fig as will fit.</div>
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12) Place fig on the prepared phyllo dough square. </div>
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13) Pinch and lift edges of dough around the fig and apply pressure to the top to close. </div>
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14) In a well greased mini-muffin pan (or a flat baking sheet) place figs one by one and the brush tops </div>
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with butter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMFjBwkh2OJrPv13R9_Vca8tZMl7HPrpL4dk5vNsoaMiC3oSu6Snz60meF-phOk6V8wM0vIL-J8KnnmLXzGcG001nh-DtKmK-CihPKPrLmclS3ymWXuZfBju02eVf_EfffCs70EInbn6R/s1600/Untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMFjBwkh2OJrPv13R9_Vca8tZMl7HPrpL4dk5vNsoaMiC3oSu6Snz60meF-phOk6V8wM0vIL-J8KnnmLXzGcG001nh-DtKmK-CihPKPrLmclS3ymWXuZfBju02eVf_EfffCs70EInbn6R/s640/Untitled-4.jpg" width="640" /></a></div>
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15) After all of the figs have been stuffed and wrapped, drizzle tops with honey. Again, here it's to </div>
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taste. The more you use, the more sweet and moist (less crispy) the dough will be. </div>
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16) Optional - dust the tops with a sprinkling of salt to help bring out the flavors.</div>
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17) If using a mini muffin tin, fill any empty slots with a small amount of water. This helps the pan to </div>
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heat evenly.</div>
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18) Cover lightly with foil. I did this so the tops wouldn't brown too quickly or burn in certain areas. </div>
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19) Cook at 325F for 15-20 minutes or until golden brown. </div>
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20) Serve warm. Leftovers can be stored in the fridge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gcj8fCDyJWlvmU3zIitnyMKUQSPDE6fBO4i4T3FiHw2ATFsnQpeWTRg7-xAJxweVU2KGSDKp768yXBeQA2oiVqQoYpjaHGeyipxncHC2zYLOlmvMRi1G48wc6q8IKP809Xp-1ScGWvFd/s1600/IMG_0300+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gcj8fCDyJWlvmU3zIitnyMKUQSPDE6fBO4i4T3FiHw2ATFsnQpeWTRg7-xAJxweVU2KGSDKp768yXBeQA2oiVqQoYpjaHGeyipxncHC2zYLOlmvMRi1G48wc6q8IKP809Xp-1ScGWvFd/s640/IMG_0300+copy.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>What <i>will</i> inspiration think of next?</b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<b>-----</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Well, how about a Facebook page?</b><br />
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<a href="http://www.facebook.com/NatsAdventuresInBaking" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEPO44KgREHvrXq0YI52GxYH6MlM4RhOATvAMDzfg6snhTuDiNKOjfIWg16PR0u_iHQVMyt0FzTTgVcXPUas9clCbSmb3PAqaMIHe-VI139xeeNm63Xl9c_0RVi-5ws8oKLPhqxDQk9PY/s200/logosquare.jpg" width="200" /></a></div>
<b>Never miss a post again! </b><b>Plus, get extra "baking tidbits."</b><br />
<b>Like? Uh, yes please!!</b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com0tag:blogger.com,1999:blog-4119314458150145885.post-53373473784986514422013-01-11T23:47:00.000-08:002013-01-12T09:44:40.473-08:00Baking Basics: Measuring Liquids Vs. Solids<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcTEuLE9qpjpq2laUM_O1TqrniCaIX-lM_Mj_iRir-mRtT1PILzOS_9SDuvnFNPwEqzPKdMu6Wl88fTEwBkbuK0RJhTqBH1r8mbnYUrJ10amHOnCwHfEmWpp4Keazqb8vLnKbHQRpuYzZ/s1600/IMG_0104+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcTEuLE9qpjpq2laUM_O1TqrniCaIX-lM_Mj_iRir-mRtT1PILzOS_9SDuvnFNPwEqzPKdMu6Wl88fTEwBkbuK0RJhTqBH1r8mbnYUrJ10amHOnCwHfEmWpp4Keazqb8vLnKbHQRpuYzZ/s640/IMG_0104+copy.jpg" width="594" /></a></div>
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So today is the beginning of a new segment for me.<br />
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Let's see...</div>
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We've had:</div>
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<a href="http://natsadventuresinbaking.blogspot.com/#!/2012/07/chewy-orange-almond-cookies.html" target="_blank"><strong>Fails</strong></a> - Infamous mishaps.</div>
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<a href="http://natsadventuresinbaking.blogspot.com/#!/2012/06/food-review-fair-trade-72-dark.html" target="_blank"><strong>Food Reviews</strong></a> - Witty wisdom (<em>criticism?).</em></div>
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<a href="http://natsadventuresinbaking.blogspot.com/search?q=face+off#!/2012/06/great-chocolate-frosting-face-off.html" target="_blank"><strong>Face Offs</strong></a> - Overzealous endeavors.</div>
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<a href="http://natsadventuresinbaking.blogspot.com/search?q=face+off#!/2012/12/behind-blog-christmas-day.html" target="_blank"><strong>Behind the Blogs</strong></a> - ME.</div>
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Your standard post with <a href="http://natsadventuresinbaking.blogspot.com/#!/2012/08/two-ingredient-ice-cream-avocado-chip.html" target="_blank"><strong>(★ ★ ★ ★ ☆)</strong></a><strong> -</strong> The goods.</div>
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And now, drum roll please......dddddrrrrrrrrrrrrrrrrrrrrrrrrrrrr...</div>
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<strong>Baking Basics</strong>!! - The brains.</div>
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<em>Kind of spoiled the surprise with the title there, though, huh?</em></div>
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That's okay, because I'm pretty excited.</div>
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Now, this, in no way, means that I think I know everything there is to know about baking and therefore am the single-most-credible source for all of your baking needs. In fact, if you want pure credibility for "measuring liquids and solids" here you go: <a href="http://www.foodservicewarehouse.com/education/how-to-correctly-measure-baking-ingredients/c27624.aspx" target="_blank">Food Service Warehouse</a>.</div>
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But there are no pictures.</div>
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Sometimes I have to see something in order to do it. To have something broken down step-by-by. At the very least...it helps.</div>
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So that, ladies and gentlemen, is why I am starting this segment.</div>
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For you.</div>
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Because you can bake too.</div>
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Maybe you already know how to properly measure flour, but you've never been able to successfully caramelize sugar (trust me, it took me FOR-E-VER. Tons of sugars and two torches later, I think I'm getting the hang of it).</div>
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All of this stuff and more is going to get covered right here.</div>
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And since a picture is worth a thousand words, we are both going to get a break from the overabundance of language normally present in my posts.</div>
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I have already compiled a lineup of things I would like to cover, but if you have any suggestions or questions feel free to send them my way via the comment section at the bottom of each post.</div>
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And so commences another N.A.I.B. Chapter.</div>
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<strong><u>How to Properly Measure Liquids and Solids</u></strong></div>
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What you'll need:</div>
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<li style="text-align: left;">Set of "dry" measuring cups (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)</li>
<li style="text-align: left;">Set of "wet/dry" measure spoons (1 tbsp, 1/2 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp)</li>
<li style="text-align: left;">A "liquid" measuring cup (standard size measures up to 2 cups)</li>
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Tip: Because measuring often results in spills and messes, it is always prudent to measure over the sink,</div>
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counter, etc. Somewhere besides over the bowl you are using to mix ingredients. Can't ever take</div>
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back that Tbsp of Vanilla, that was supposed to be a tsp.</div>
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<u>The Spoon and Level Method - Dry Ingredients (Large Amounts)</u></div>
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1) When measuring dry ingredients, especially "airy" ones, like flour and powdered sugar you want to </div>
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make sure not to pack them down. This removes the air and disturbs the texture. So you do not </div>
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want to just dig the cup into a bag and scoop up the amount you need. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tlejj9yHrjXbsdtnOzxEdqyKCNpwkk3AnOmD0h2BVm1opBb5SPzlqpyu_QIj1hTo8BY6FfhuA00d1dlsgVYxPq0N-oUfe5wIRuiBxUnrV1VlCEAjaUNLhsV_O7xoB7DMfdOkXUPoi-sS/s1600/IMG_0109+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tlejj9yHrjXbsdtnOzxEdqyKCNpwkk3AnOmD0h2BVm1opBb5SPzlqpyu_QIj1hTo8BY6FfhuA00d1dlsgVYxPq0N-oUfe5wIRuiBxUnrV1VlCEAjaUNLhsV_O7xoB7DMfdOkXUPoi-sS/s640/IMG_0109+copy.jpg" width="640" /></a></div>
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2) To properly measure, you want to scoop the ingredient spoonful, by spoonful, into the measuring</div>
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cup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Zmw5y8Gpn7ep4bn_ptHZla07wDrDPTCHSXf8-yaP95KfTGYifxzm_jiBqZuVT2HTuVAMM_7urfIM-_puf_PyPqYmHbQicWcS7XHOIJVoLK_Ty7UecLFz6ivkFa6Xeo2Y3QNIJRXVn4t/s1600/IMG_0110+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Zmw5y8Gpn7ep4bn_ptHZla07wDrDPTCHSXf8-yaP95KfTGYifxzm_jiBqZuVT2HTuVAMM_7urfIM-_puf_PyPqYmHbQicWcS7XHOIJVoLK_Ty7UecLFz6ivkFa6Xeo2Y3QNIJRXVn4t/s640/IMG_0110+copy.jpg" width="640" /></a></div>
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3) Keep piling the spoonfuls in, until a small mound begins to form over the top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoTTb84llaJS1XJB7Z9Ayor5NZgaz2T9AyGvOJB9FwcBXMotqn90IdM_NLWbkRGYgj8Ng7qECiSWpjyhSR47GJ_l3BKfsAGIvdP1AqIDw_c0z5PA9qyr37B4Mr10zAJMEzL4IXh6YrcBR/s1600/IMG_0117+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoTTb84llaJS1XJB7Z9Ayor5NZgaz2T9AyGvOJB9FwcBXMotqn90IdM_NLWbkRGYgj8Ng7qECiSWpjyhSR47GJ_l3BKfsAGIvdP1AqIDw_c0z5PA9qyr37B4Mr10zAJMEzL4IXh6YrcBR/s640/IMG_0117+copy.jpg" width="640" /></a></div>
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4) With the flat edge of a knife, cut through the mound a few times to make sure that the entire cup is </div>
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full and there are no missing gaps. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSq-gkuHxTMDeYeCJd5ze61LW4pjpa_lp5vpNY1L1cm_hn4Z7ENEjVDxS5-2ZXXaCTN4RD3kJcnHQ7duU3sThvQL6FgQwkdHA_997jL4v9SxyWWkI64SAklFfYGSrK662W0sDBXvgsnER/s1600/IMG_0120+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSq-gkuHxTMDeYeCJd5ze61LW4pjpa_lp5vpNY1L1cm_hn4Z7ENEjVDxS5-2ZXXaCTN4RD3kJcnHQ7duU3sThvQL6FgQwkdHA_997jL4v9SxyWWkI64SAklFfYGSrK662W0sDBXvgsnER/s640/IMG_0120+copy.jpg" width="640" /></a><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">5) Then, with the same flat side of the knife, slide it across the mouth of the measuring cup.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMP_B9vRw7XHwkyduggsdlW8LiQ0Y1eRptwWL66E89Fue2lWe13leh-A65Um4KJsWbDzXxEvyrlZaPBXx91uvHf39rpig1nqYynpFh9dv8noVJ0nOrHs2QQ5CZrR54gk-BjT5PjVTaX6b/s1600/IMG_0123+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMP_B9vRw7XHwkyduggsdlW8LiQ0Y1eRptwWL66E89Fue2lWe13leh-A65Um4KJsWbDzXxEvyrlZaPBXx91uvHf39rpig1nqYynpFh9dv8noVJ0nOrHs2QQ5CZrR54gk-BjT5PjVTaX6b/s640/IMG_0123+copy.jpg" width="640" /></a></div>
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6) Presto, chango you have properly measured your first dry ingredient. Not too little, not too much, </div>
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just the perfect amount. </div>
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<u>The Spoon and Level Method - Dry Ingredients (Small Amounts)</u></div>
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<img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhrLVY60M4nDlQNb1c2u5pzWRTQeO-QiDnAada-sKyeM64EqxjrR6d7wFlo3ydAcKv23Ger6FuenAcZ8tpFvqKzJoB5-BnSFwcZtkzLNJIAgM2e_Olmc7EgCX_SOJfcrAbjOVAp8YRx-3/s640/IMG_0125+copy.jpg" width="640" /></div>
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<span style="text-align: justify;">1) The same concept applies here. Albeit on a smaller scale. We don't want to shove as much as we </span><span style="text-align: justify;">possibly can into the spoon. We want to keep the texture of the ingredient. If the ingredient </span><span style="text-align: justify;">is packed, i.e. baking soda/powder, scrape around to get enough loosened up before measuring. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ryz8WU-lN2KXUtNJLnP4_6o1X-2TR9ZPAG7BjhkRL_h_G815lDyrlN77BupaXYeBu-Onia_DnlaH143fbmLdEX1is1Fc_s4HDyZ9pPOVLMCxMlk6izwbnK6w_i3QdA7fOYjAs3tBVgqN/s1600/IMG_0128+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ryz8WU-lN2KXUtNJLnP4_6o1X-2TR9ZPAG7BjhkRL_h_G815lDyrlN77BupaXYeBu-Onia_DnlaH143fbmLdEX1is1Fc_s4HDyZ9pPOVLMCxMlk6izwbnK6w_i3QdA7fOYjAs3tBVgqN/s640/IMG_0128+copy.jpg" width="640" /></a></div>
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2) Here because we can't "spoon" something into a spoon, we are just going to scoop up a heaping </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-9l6U5S7LLgkPxO2tpZxZH94F7DDD416ANl1W-VOcsl-j7YZmLkJZfjiwubpOkvnK0h0a-DML_DNJjlFpyOFApBhQC6JkD2Yc7Og8d73sfZ7f_l0C120DGywFj4DlUTiYfj8NhaKp20L/s1600/IMG_0132+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-9l6U5S7LLgkPxO2tpZxZH94F7DDD416ANl1W-VOcsl-j7YZmLkJZfjiwubpOkvnK0h0a-DML_DNJjlFpyOFApBhQC6JkD2Yc7Og8d73sfZ7f_l0C120DGywFj4DlUTiYfj8NhaKp20L/s640/IMG_0132+copy.jpg" width="640" /></a><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">3) Tap the top of the spoon with the flat side of a knife. Then slide across to create a level amount. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPO4M_sThB2mCojjV72EcLqA-F5j3Rz5712MVsAVD7__gFBudf6roIXnkocnmMsFmXkt09liKHgghNCQVh7UkjJSVbnHKwIqdNCbZ-ycBHsACLyJrq0cF1ShTDLOiGKAH_6gUhdGGXIKu/s1600/IMG_0133+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPO4M_sThB2mCojjV72EcLqA-F5j3Rz5712MVsAVD7__gFBudf6roIXnkocnmMsFmXkt09liKHgghNCQVh7UkjJSVbnHKwIqdNCbZ-ycBHsACLyJrq0cF1ShTDLOiGKAH_6gUhdGGXIKu/s640/IMG_0133+copy.jpg" width="640" /></a></div>
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4) Dry ingredient measuring? Done! </div>
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Oh wait, there is one exception. Brown Sugar.</div>
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<u>The Brown Sugar Exception - Packing</u></div>
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1) Brown sugar is basically sugar with molasses, so I guess it's not really a 100% dry ingredient. Hence </div>
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the measuring exception. </div>
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<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">2) Here you want to pack it all in. Pat it down. Stand on it. Whatever you need to do. Go ahead </span></div>
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<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> and <span style="clear: left; margin-bottom: 1em; margin-right: 1em;">cram as much sugar as you can into that measuring cup or spoon. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrpb07YcFkJmfjZXUogrQwX9cD5gQcAsPaDOdcLpvqKIoGgfSh4c3UL10HaMKtaiXq3MagKiuDk79tDhgP7HvTRu25b-HDIMfUA6sf4u9Dyifg0VlPNRYtrWKcphZGeud81oO4o7lhNgZ/s1600/IMG_0145+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrpb07YcFkJmfjZXUogrQwX9cD5gQcAsPaDOdcLpvqKIoGgfSh4c3UL10HaMKtaiXq3MagKiuDk79tDhgP7HvTRu25b-HDIMfUA6sf4u9Dyifg0VlPNRYtrWKcphZGeud81oO4o7lhNgZ/s640/IMG_0145+copy.jpg" width="640" /></a><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">3) Stop adding when the sugar is level with the top. </span></div>
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4) When you dump the sugar out, it should slide out in one firm clump. The molasses makes it slightly </div>
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sticky, thus, it adheres to itself. *Now there is even exceptions to exceptions. This is the "general" </div>
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rule for brown sugar, however, there are recipes that specifically call for "unpacked" brown sugar. </div>
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In this case, you would measure the sugar the way you would any other dry ingredient, by spooning </div>
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and leveling. </div>
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<u>The Eye Level Method - Wet Ingredients (Large Amounts)</u></div>
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1) To measure liquids, you need a measuring cup specifically for liquids (pictured above). Using the</div>
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cups for dry ingredients will not produce the correct results. This is for larger quantities. Small</div>
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quantities (i.e. tsp) can be measured in standard measuring spoons.</div>
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2) Basically, the correct measurement is the one you see at eye level. Place the cup on a flat surface,</div>
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bend down, and take the reading. Add or subtract as needed. (Picture above: At eye level, amount</div>
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reads 1 Cup - correct)</div>
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3) Taking the reading from above or below eye level will give you an incorrect reading and you may be </div>
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adding too much or too little to your recipe. (Picture above: Above eye level, that same amount is </div>
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reading as slightly more than 1 Cup - incorrect)</div>
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4) (Picture above - Below eye level, 1 Cup of water reads as slightly less - incorrect).</div>
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<u>The Bulbous Method - Wet Ingredients (Small Amounts)</u></div>
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1) Unlike for larger measurements, measuring spoons can be used interchangeably between liquids and </div>
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solids.</div>
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2) For small amounts, you want to measure until just before the "spilling point." For fattier liquids there </div>
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might be a dome or "bulb" that remains intact just above the top of the spoon. </div>
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3) For other liquids, trying keep this "bulb" of liquid will just result in spilling. In either case, measure until at least level and add to the rest of your ingredients. </div>
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<b>And now you are an accomplished measurer!</b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com0tag:blogger.com,1999:blog-4119314458150145885.post-60348694473884983342013-01-03T07:45:00.002-08:002013-01-03T07:45:53.279-08:00Chocolate Covered Bacon (★ ★ ★ ☆ ☆)<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVbofacrhFr74IMCzEwS-wJhpkN6NMjrnySEvtQsKdC6wINzFhoU9vIXps3tCu6dgcfcoHDd2zeMwFKxvWBOo2hGo_WBTGLAtr-v3RZtf7eMGurK5B34SuRQUgbt3xqrvz9Zm9tZgQo1E/s1600/IMG_0064+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVbofacrhFr74IMCzEwS-wJhpkN6NMjrnySEvtQsKdC6wINzFhoU9vIXps3tCu6dgcfcoHDd2zeMwFKxvWBOo2hGo_WBTGLAtr-v3RZtf7eMGurK5B34SuRQUgbt3xqrvz9Zm9tZgQo1E/s640/IMG_0064+copy.jpg" width="640" /></a></div>
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Today's post is brought to you by some men.</div>
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Well it was inspired by some men anyway...it's still brought to you by me. </div>
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But you'll like it because it involves chocolate.</div>
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Oh, and bacon.</div>
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Yes, BACON!!</div>
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This Sunday, my house was graced with some carnivorous fellows. </div>
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Not only did they hand-make the largest beef patties I have ever seen, but one ambitious male...*cough*, er, my Brother...decided that his should be composed of, what looked to me, to be a quarter pound of bacon. </div>
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Now that's some raw, pure bacon love. </div>
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I didn't want to bake this week. Since Thanksgiving, I've been hard pressed to find an ounce on my body that actually craves sugar anymore. <i> It's the holidays, am I supposed to crave something before I shove my face full? Oh, ya. That's right. Whooops. </i></div>
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I thought these burgers were impressive enough to merit a post, so I just paparazzi'd these poor guys to my hearts content. </div>
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...But that was before the smell of sizzling bacon began to waft through the house.</div>
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...and that still, small, ever present voice whispered to me - <i>"chooocoolaaattteee." </i></div>
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And it was cinched. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-CJityGrjWlzTKQ_uCqHFq9cIGT3JabwiHqWP8AmHPS9GpfDg4EJVN7f6pTxZf14om6KAg5sBkSwWpogUG2H3PHVhUldbOUuo6kffLAQb61aJGKvxsa8J9HhU7cumXK8QkRY7Qruyn_z/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="1040" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-CJityGrjWlzTKQ_uCqHFq9cIGT3JabwiHqWP8AmHPS9GpfDg4EJVN7f6pTxZf14om6KAg5sBkSwWpogUG2H3PHVhUldbOUuo6kffLAQb61aJGKvxsa8J9HhU7cumXK8QkRY7Qruyn_z/s1600/Untitled-3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Various stages of joy. Devouring at it's finest.</span><br />
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Ladies and Gentlemen - The Half Pounder. My Muse. </div>
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I don't know what it is about bacon.<br />
<br />
But it's amazing, isn't it?<br />
<br />
What other breakfast food is worth mutilating your foot on a George Foreman grill for?<br />
<br />
What other crispy delight can merit an entire <a href="http://www.youtube.com/watch?v=CaK9bjLy3v4">comedy segment</a> that rings so true it brings tears to your eyes?<br />
<br />
And what other meat could possibly be smothered in chocolate? <br />
<br />
Nary a one, I tell you!<br />
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<b><u>Chocolate Covered Bacon</u></b><br />
<br />
<ul>
<li>1 Package (16 oz.) of Bacon</li>
<li>1 - 2 Cups of Chocolate Chips</li>
<li>1 - 2 Tbsp of Vegetable Oil</li>
<li>Optional Decorations (Sprinkles, White Chocolate, Sea Salt, Slivered Almonds)</li>
</ul>
<br />
Makes Approx. 15 pieces<br />
Needed: A tall, microwave-proof cup<br />
Needed: Parchment or Wax Paper<br />
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<b><u>How to cook delicious bacon:</u></b><br />
1) Preheat oven to 400F Degrees<br />
2) Lay bacon side by side in roasting pan (or pan with edges). The less they touch the better (they start<br />
to meld to one another), but just try your best. As you can see, I started lining the sides. The bacon<br />
will shrivel as it cooks so I moved them around when more space developed. <br />
3) After 12 minutes, flip the pieces over with a fork or some tongs. Continue baking in 3-5 minute<br />
increments until pieces are crisp and beginning to brown. You may need to remove some sooner and<br />
cook others longer. <br />
4) Place pieces on a paper towel to soak up any excess oil.<br />
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<b><u>How to dip bacon in chocolate:</u></b></div>
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1) Start with throughly cooled bacon. In the tallest, skinniest, microwave-safe cup you can muster up, </div>
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microwave 1 - 2 cups of chocolate chips. Start with 1 minute and increase in 30 second increments. </div>
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Stirring well between each heating. </div>
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2) Add 1 Tbsp of Veggie Oil to melted chocolate chips. This will help thin out the mixture. If it is still </div>
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too thick you can add another Tbsp. </div>
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3) Tilt the cup sideways and dip in bacon. Flip over to cover both sides. With your finger scrape off </div>
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the excess chocolate back into the cup and help fill in any spots that didn't get covered.</div>
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4) Place bacon strips on parchment paper to harden. Sprinkle with decorations as desired, before </div>
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chocolate is fully set. You can refrigerate to speed up the process.</div>
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I thought these were pretty good. The mixture of salty and sweet with an added crunch is actually not bad. And definitely worth trying especially since they are so easy to make and will cost you $3 a slice at any candy store.</div>
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<div style="text-align: center;">
<b>Bacon. </b></div>
<div style="text-align: center;">
<b>It's for men, women, and children. </b></div>
<div style="text-align: center;">
<b>The uniter of us all. </b></div>
<br />
<br />
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com4tag:blogger.com,1999:blog-4119314458150145885.post-41671665423461755082012-12-27T14:13:00.001-08:002012-12-27T14:13:15.089-08:00Behind The Blog: Christmas Day<div class="separator" style="clear: both; text-align: center;">
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Well, it has only been two days since the day that I anticipate all year long has passed.<br />
<br />
Christmas has always held a mushy soft spot in my heart.<br />
<br />
The Christmas trees in every front window.<br />
The twinkle lights.<br />
The carols.<br />
The manger scenes.<br />
The presents.<br />
<br />
It's like I'm a big kid on...well...Christmas.<br />
<br />
So instead of baking this week (I've been eating WAY too much sugar, and I'm certain you have too), I thought we could both use a break, and I could introduce my family to you.<br />
<br />
I talk about them enough ("sister said this...," "mom did that...").<br />
I think it's time to show them off.<br />
<br />
So without further ado - I present "Behind The Blog: Christmas Day"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIsRgduABrpbR4OdqgilY6pA_5733ylBL7y3Q-wdp_8RQ4cB6GCX4QV_2wbuV_6NFoIObUemhzylQmjnU0Lfn2LfZ2DI-m2EBFaKRHq80N8cYGj9Bvoyd8OA_gmbCsFBvpUgUt0fF-WoI/s1600/IMG_9959+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIsRgduABrpbR4OdqgilY6pA_5733ylBL7y3Q-wdp_8RQ4cB6GCX4QV_2wbuV_6NFoIObUemhzylQmjnU0Lfn2LfZ2DI-m2EBFaKRHq80N8cYGj9Bvoyd8OA_gmbCsFBvpUgUt0fF-WoI/s640/IMG_9959+copy.jpg" width="640" /></a></div>
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So you've seen this cat more than once. </div>
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But the fact that the tree is still standing is an amazing feat of endurance...on the part of the tree. Whoever manufactures this brand, I am not above endorsements -will work for rocky road fudge (we're running dangerously low). </div>
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<br /></div>
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This is Archie.</div>
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I adopted him in March, after losing my sweet-angel of a cat last Christmas.</div>
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I intended to get another Persian. And not only was it was going to be a girl, but she was going to live for cuddling. </div>
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<br /></div>
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But this is what I ended up with.</div>
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A boy. Who thinks he's a dog. And regards cuddle-time as cruel and unusual punishment.</div>
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He's my little terror.</div>
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But he has a pure heart, and works the camera better than <a href="http://newsfeed.time.com/2012/04/06/internet-meet-ridiculously-photogenic-guy/%C2%A0" target="_blank">Ridiculously Photogenic Guy</a>.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cyUVvAA5V7QNRbBofQvMSUAEEq5lqckMPPPv-uyvHfHbTh7itFa-rfKC0pAVMm5Cup6CD_nEWqbMCxr4EhadIjRZOyi2wnT16t9lHtFjeHNwBb4mwKrZKLfrggd1WSZLOzy4XiojmsIY/s1600/IMG_9928+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cyUVvAA5V7QNRbBofQvMSUAEEq5lqckMPPPv-uyvHfHbTh7itFa-rfKC0pAVMm5Cup6CD_nEWqbMCxr4EhadIjRZOyi2wnT16t9lHtFjeHNwBb4mwKrZKLfrggd1WSZLOzy4XiojmsIY/s640/IMG_9928+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here I am sans make up, reading my portion of the Christmas Story on Tuesday morning.</td></tr>
</tbody></table>
<br />
Next up, is me!<br />
<br />
I'm the oldest child in my family, followed by my sister, then brother.<br />
Yes, that is my naturally curly hair. No that is not my natural color. <br />
<br />
An office worker by day, and baker by night.<br />
I also live for musicals (somebody make Wicked into a movie already!), singing (duets, please), and road trips (best. way. to. travel). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE6MYDAVRuJekcLxAdjocRP9wGrDL7MrnTam4CY7vAz1F8fSNVMiJqWphz0Dr2lfdIpT3hYByPYYA_h2bKgv-d3vakNYBd1CvmJDou-ptl-P5GN_yUIzySC5Li1DTcTLWpDEo6-UHuwXK/s1600/IMG_9922+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE6MYDAVRuJekcLxAdjocRP9wGrDL7MrnTam4CY7vAz1F8fSNVMiJqWphz0Dr2lfdIpT3hYByPYYA_h2bKgv-d3vakNYBd1CvmJDou-ptl-P5GN_yUIzySC5Li1DTcTLWpDEo6-UHuwXK/s640/IMG_9922+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I told them I wanted a "Christmas Bakers" shot. I did no baking at all! It was a wonderful break.<br /></td></tr>
</tbody></table>
This is Sister and Mom.<br />
<br />
Both were responsible for that delicacy at the beginning of this post (which I will talk about later).<br />
<br />
Sister is the president of <a href="http://www.youtube.com/user/TheGraceNotesCA" target="_blank">The Grace Notes</a> a-cappella group, when she's not paralegal-ing at the law office or watching intense crime dramas with her hubby. We get mistaken for twins all the time, but that's alright with me. <br />
<br />
Mom is amazing. She's the mommiest, mom you'll ever know. Always happy to see you and offer a comforting word, she also baked all of the traditional treats I'll introduce below. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRMnAG7QQJH_2wFgtFZnt6ve3VKTEu75K-LKDnzBtq0AmWNCOzbxhrJgqQXRCHB8oPs93yc8qiYA1HiBNhgZjvQXEgRXNQTNSFanTHs23jLiorx0JP218NWPcqyUn2k6Q2godzT5JpP79/s1600/IMG_9952+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRMnAG7QQJH_2wFgtFZnt6ve3VKTEu75K-LKDnzBtq0AmWNCOzbxhrJgqQXRCHB8oPs93yc8qiYA1HiBNhgZjvQXEgRXNQTNSFanTHs23jLiorx0JP218NWPcqyUn2k6Q2godzT5JpP79/s640/IMG_9952+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Gingerbread Man (Brother did this). I wasn't lying. I didn't bake a thing this past week.</td></tr>
</tbody></table>
<br />
This is Dad.<br />
<br />
We're a lot alike. Super analytical and matter of fact. No need get worked up over something, just think it through...and through and through again. :)<br />
<br />
For Christmas all he ever asks for is fancy baked goods.<br />
Gingerbread, Torrone, Panforte, Panettone, Stollen, Marzipan.<br />
He's the easiest person to buy for bar none. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAQTu8Oz7pOeSb3Ch4bU3y8ItNB78kfCnmfsiyRZjaGkUYSVneEEPehnIG_SbXnXy_umnqVtgZ9ePblhspg9J8fgzv1bGrM2mW4sv-ayauwU8g2BkKRXPMLbz9FT-w5GKz-pFgoxy66nT/s1600/IMG_9954+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAQTu8Oz7pOeSb3Ch4bU3y8ItNB78kfCnmfsiyRZjaGkUYSVneEEPehnIG_SbXnXy_umnqVtgZ9ePblhspg9J8fgzv1bGrM2mW4sv-ayauwU8g2BkKRXPMLbz9FT-w5GKz-pFgoxy66nT/s640/IMG_9954+copy.jpg" width="640" /></a></div>
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This is Brother.</div>
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<br /></div>
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I adore this boy.</div>
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We can totally get into it one minute and the next second it's all sunshine and rainbows.</div>
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<br /></div>
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He's the drummer of <a href="http://www.facebook.com/watchersandhunters" target="_blank">Watchers and Hunters</a>. Sure it's not music to bake to, but he's still the best drummer around.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Mjmml-pIGecSsKMajr1X5g9nmBP1rPkwwzN0J638AVXnNYvmVdB3hTuAMuKqSUa_lM1HlmxpitFUqR93WjYhoyFFuxQs7D07WJoYTqaE1lH_Q87o6tmZBU7fuHgPm7bVaxqfzzTw8myF/s1600/IMG_9979+copy+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Mjmml-pIGecSsKMajr1X5g9nmBP1rPkwwzN0J638AVXnNYvmVdB3hTuAMuKqSUa_lM1HlmxpitFUqR93WjYhoyFFuxQs7D07WJoYTqaE1lH_Q87o6tmZBU7fuHgPm7bVaxqfzzTw8myF/s640/IMG_9979+copy+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brother-in-law and Sister "Skyping" with his family in Sweden</td></tr>
</tbody></table>
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This is Brother-in-law.</div>
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He has been so for the past 2 1/2 years.</div>
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<br /></div>
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His parents are missionaries so he speaks many different languages, but I usually forget that because we're too busy dishing about The Walking Dead, or how great the new Spiderman movie was.</div>
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<br /></div>
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He's definitely the most energetic of our bunch, bringing much needed new dimension and "spice" to our house. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4_iMjXnZegXPD_5wZzWFrmMVzOJHpmhq_SBSoSp9y37IaVEm3OziRUYL1qgiYhMU2eV_0d71lTtDZelPvnmYarLx4cVya8R-WwT6TSnR2dqmVAOickxgw7Z0RRm1XxFk7zKxvwaKA9hL/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4_iMjXnZegXPD_5wZzWFrmMVzOJHpmhq_SBSoSp9y37IaVEm3OziRUYL1qgiYhMU2eV_0d71lTtDZelPvnmYarLx4cVya8R-WwT6TSnR2dqmVAOickxgw7Z0RRm1XxFk7zKxvwaKA9hL/s640/Untitled-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
1) My yearly calendar. Every Christmas my mom gets me a new one to "theme" my year. 2013? Well, it's Marilyn </div>
<div style="text-align: left;">
dawlin'</div>
<div style="text-align: left;">
2) My brother is the king of customized gifts. Last year it was a song announcing a free car wash and wax and this year </div>
<div style="text-align: left;">
was intense looking coupons for free dinner. Who can resist that face?</div>
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3) Oh my gosh! This year my parents surprised us all with bikes! I haven't had a bike that fit me since the 7th grade.</div>
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4) Brother-in-law made us all picture frames with individualized photos from his and Sister's wedding. </div>
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All in all, it was a great Christmas. But honestly, what would Christmas be without the baked goods? </div>
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<br /></div>
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So even though I haven't lifted a finger in over a week, here are just some of the things we experience each holiday season over at my house...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ygm48p2SJuag6kXwHjdJgcWTXsvGTb1elFfJvVWzlHG7RdzyjHKLzpibT9TuWG8p1UIli-QY9ELJQAd160_kq3nSGaxjUxI8r7XhQ7RD_RRqkj1mdjpDsvFm-bL-prCc6Md4utyR5oNE/s1600/IMG_9916+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ygm48p2SJuag6kXwHjdJgcWTXsvGTb1elFfJvVWzlHG7RdzyjHKLzpibT9TuWG8p1UIli-QY9ELJQAd160_kq3nSGaxjUxI8r7XhQ7RD_RRqkj1mdjpDsvFm-bL-prCc6Md4utyR5oNE/s640/IMG_9916+copy.jpg" width="640" /></a></div>
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And it begins with "Christmas Tree"</div>
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It's actually a Danish pastry, but we have no idea what it is actually called <i>(Grandma? A little help maybe?)</i>, because of this we affectionately deemed it "Christmas Tree" long ago - named after the shape it is fashioned in. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlVf9zXdTeUJDMrqxwTZgyQ8H7aaFcoYqHl8EoWQXKXmlLS9Wcdua4IdDmasT5i0mHR4W9Y3iJEHKp1_ylh-7QBrracEgg1P2F5Pl63tOWGfENRrOK3SvDS8EMoeMpWDmdr5BVw2JGdiP/s1600/IMG_9913+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlVf9zXdTeUJDMrqxwTZgyQ8H7aaFcoYqHl8EoWQXKXmlLS9Wcdua4IdDmasT5i0mHR4W9Y3iJEHKp1_ylh-7QBrracEgg1P2F5Pl63tOWGfENRrOK3SvDS8EMoeMpWDmdr5BVw2JGdiP/s640/IMG_9913+copy.jpg" width="640" /></a></div>
Words can not adequately describe this glorious masterpiece.<br />
<br />
So flaky. So buttery. The perfect amount of sweet, crunch, and soft gooey inside.<br />
Like the best cinnamon roll, donut, bear claw combo you could ever imagine.<br />
<br />
The filling consists of finely chopped walnuts, butter, and sugar.<br />
<br />
To help convey this a little better, let me paint you a picture.<br />
<br />
I would rather have this than any present. Even more than the twinkle light infested artificial redwood that I put up every Black Friday...on. the. nose.<br />
<br />
My mom makes an entire cookie sheet's worth of this stuff every Christmas morning and every Post-Christmas day, guess what we have for breakfast? <br />
Eggs. Bacon. Cereal. Cheese. It doesn't really matter anymore, because the Christmas Tree is gone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdX9UKblNmanLdihokx7v_ge61uDJjkXMIbzs-7ClLFQZx9TrLlPWt9hakGvHkZb9gWYaGOzR4EzG656MU-LKAPTlgFeRskdtV795l4zCX1E-gRpmWqal2_pzG3PhDOq8-E8bSgVfYege/s1600/IMG_9985+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdX9UKblNmanLdihokx7v_ge61uDJjkXMIbzs-7ClLFQZx9TrLlPWt9hakGvHkZb9gWYaGOzR4EzG656MU-LKAPTlgFeRskdtV795l4zCX1E-gRpmWqal2_pzG3PhDOq8-E8bSgVfYege/s640/IMG_9985+copy.jpg" width="640" /></a></div>
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If anything says something about our family, it's these - <a href="http://www.prouditaliancook.com/2008/12/cucidati-italian-fig-cookies.html" target="_blank">Cucidati</a>.</div>
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150% Italian. Labor of love. Glorified fig newtons (family, don't shoot me!)</div>
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These were probably one of my first introductions to baking. My grandma, mom, and all her sisters would get together shortly after Christmas and spend all day making these babies.</div>
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It wasn't until a few years ago, when it was just three of us hashing these out that I realized what a monumentous task we had at hand.</div>
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A days worth of hours and 300+ cookies later, I thought to myself, "Gosh, we're impressive, I should start a baking blog!"</div>
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<br /></div>
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Just kidding.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21t6OHfc1vcdbmzusc74twpNGL6mjVUQtlVAZyLFTJq9LEK2748sGmFbn91ZfuwMDrSKjCXZ84j1PokrLRaf-FAuAl5pLndo0rdjg6tsWklVBttsVPhSW0vx6-RZxdlhILEzG78OqLyp6/s1600/IMG_9984+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21t6OHfc1vcdbmzusc74twpNGL6mjVUQtlVAZyLFTJq9LEK2748sGmFbn91ZfuwMDrSKjCXZ84j1PokrLRaf-FAuAl5pLndo0rdjg6tsWklVBttsVPhSW0vx6-RZxdlhILEzG78OqLyp6/s640/IMG_9984+copy.jpg" width="640" /></a></div>
Filled with chopped figs, almonds, hazelnuts, walnuts, brandy, and sherry, each bite is packed to the brim with Christmas deja vu. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7dkXBO8IbZWvoyHJTP54NCGTCEmchT-kMNuMHQ3Ue_cdIcPoevB-a0b_73ELGrCGtjKTQER_F8EBIc6IqoYhINUNuC_5IRHiK1GG0QhH-9MRHZyXJOWgurdm03sijxaL99dgdYopjwEU/s1600/IMG_9991+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7dkXBO8IbZWvoyHJTP54NCGTCEmchT-kMNuMHQ3Ue_cdIcPoevB-a0b_73ELGrCGtjKTQER_F8EBIc6IqoYhINUNuC_5IRHiK1GG0QhH-9MRHZyXJOWgurdm03sijxaL99dgdYopjwEU/s640/IMG_9991+copy.jpg" width="640" /></a></div>
And finally, the <a href="http://en.wikipedia.org/wiki/Cannoli" target="_blank">Cannoli</a>.<br />
<br />
Probably the easiest of the three to replicate. <br />
<br />
Crunchy fried shell, filled with whipped cream, ricotta cheese, chopped chocolate, and almonds. Dipped in walnuts and dusted with powdered sugar. <br />
<br />
---<br />
<br />
I hope you had a loving and refreshing Christmas, and I wish you a blessed New Year!<br />
<br />
See you all on the other side.<br />
<br />
---<br />
<br />
<b>Changes for 2013. </b><br />
<br />
Coming soon:<br />
Do not fret, for the amount of posting will remain the same. <br />
Right here, every Thursday.<br />
<br />
But next year, I'm going to shift my content focus a bit. <br />
<br />
The more time I spend baking, the more I find myself needing good substitutes for things, needing to master different techniques, and frankly, needing to have more questions answered.<br />
<br />
I learn by seeing and doing, and I haven't yet found one place where I can go to get all my questions answered in a visual format (be it video or photographs, etc). <br />
<br />
So that's what I'm going to attempt.<br />
There will still be baking.<br />
And I know there will still be gaps...I'm only one person. <br />
<br />
But I have questions, and you deserve answers.<br />
<br />
And if you have questions, send them over because I'm open for business. <br />
<br />
Let's do this!<br />
<br />
<br />
<br />
<br />
<br />
<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com2tag:blogger.com,1999:blog-4119314458150145885.post-38915797833324109882012-12-24T11:13:00.001-08:002012-12-24T11:19:06.736-08:00Coconut Macaroons (★ ★ ★ ☆ ☆)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bvi2g4NFzs2L3CcjkDAvrc6OKRr2U-hHnigpomEqQa1CDZTqmgIyLBdu0BLsW-x7XoCCuJt0uTjm5v6P5lw1O4kfsnwOYfyEWsO2AZKIFCQ4HgQ_oamqS5pCbztDhAxQKTriQL9dC5FI/s1600/IMG_9825+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bvi2g4NFzs2L3CcjkDAvrc6OKRr2U-hHnigpomEqQa1CDZTqmgIyLBdu0BLsW-x7XoCCuJt0uTjm5v6P5lw1O4kfsnwOYfyEWsO2AZKIFCQ4HgQ_oamqS5pCbztDhAxQKTriQL9dC5FI/s640/IMG_9825+copy.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">Today you are witnessing a seasonal miracle. </span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">Not only because this post happened at all (anyone else feel like they've relocated to the mall this month? Hey, at least it's rent free!), but because these cookies fixed themselves...overnight. </span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">You were about to read, yet another "fail" post.</span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">You were going to hear less about cookies an more about my adorable sister. (It's her bday! And you are still going to hear about her...because she's awesome!)</span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">You were about to suffer through my spiel on how I made the wrong decision in the whole "egg whites vs. sweetened condensed milk" debate.</span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">But not anymore.</span></div>
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<span style="background-color: white; font-family: inherit; text-align: -webkit-auto;">Because after many...MANY...last minute additions and "tweaks" to salvage a poorly composed recipe, these turned out pretty dang good. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5ohq0uiIXE9rGLdcsxoentHKG6GKW8bOqfpFFyu9Mzj5udiBWSD_LJuizxu9onvQO0RSR3ztuX0H5EUut9gZzVrM_icTs_uvI089uOwRJ4wQNx96gnAcjdAwg7606dS4aZwavQGUFihW/s1600/IMG_9807+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5ohq0uiIXE9rGLdcsxoentHKG6GKW8bOqfpFFyu9Mzj5udiBWSD_LJuizxu9onvQO0RSR3ztuX0H5EUut9gZzVrM_icTs_uvI089uOwRJ4wQNx96gnAcjdAwg7606dS4aZwavQGUFihW/s640/IMG_9807+copy.jpg" width="640" /></a></div>
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You may not even like coconut.</div>
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That's okay. Because I don't either.</div>
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So don't think of these as "coconut."</div>
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I agree, coconut is yucky.</div>
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It's slightly foamy and has the texture of hair. </div>
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But that's before it is toasted to crispy perfection and smothered in chocolate.</div>
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Trust me. If <i>I</i> can be won over.</div>
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<br /></div>
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So can you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPEYlloJu61MvwpUqgvjdoSt28Pq-J8iURZFNQrRFTJC2H0B_pEEgq3x0aao3VnFYVSRgoCEFbG-6jX8KUgsugq4hXgFLW1tJQ3W20ZuTyRZAIZBb8UXjV1dODy4pefpxdzldDI6u1ivS/s1600/IMG_9827+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPEYlloJu61MvwpUqgvjdoSt28Pq-J8iURZFNQrRFTJC2H0B_pEEgq3x0aao3VnFYVSRgoCEFbG-6jX8KUgsugq4hXgFLW1tJQ3W20ZuTyRZAIZBb8UXjV1dODy4pefpxdzldDI6u1ivS/s640/IMG_9827+copy.jpg" width="640" /></a></div>
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My sister made these several years back because she is a Co. Co. Nut. Fa. Na. Tic.</div>
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And I tentatively tasted one out of sisterly duty. </div>
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But man, oh man. </div>
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Flavor-wise. Texture-wise. These were A++ in this coconut haters book. </div>
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And this week, was my amazing sister's birthday.</div>
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She's the type of sister everyone should have.</div>
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She gets giddy over the same things. <i>Disneyland at Christmas? 25th Anniversary of Phantom of the Opera?</i></div>
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She shares the same curly hair. <i>Swapping war stories.</i> </div>
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And anytime there's an awesome song that begs to be sung in harmony, I know who to call. <i>Ah, back before Glee turned to crap, she took all the Lea Micheles and I tackled the Idina Menzels.</i></div>
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<br /></div>
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So maybe these things don't seem all that exciting to you, but just imagine having someone get you in all the weird ways nobody else does. </div>
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Clearly, macaroons were in order. </div>
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Only problem. </div>
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We couldn't track down that original recipe anywhere. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lZwNIXdQ-uEoUmkwTFCiqursNQiT9DMepEfQgUGY2oEwr3CQeHm6cNPbxjNAgxXRlGBMrrkeu8svieJo8MvTwYG6jklaLhgYv1RY-4o3wYZBGjhZI144SxUSPkOdemZZnE0xYqi4xLfL/s1600/IMG_9817+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lZwNIXdQ-uEoUmkwTFCiqursNQiT9DMepEfQgUGY2oEwr3CQeHm6cNPbxjNAgxXRlGBMrrkeu8svieJo8MvTwYG6jklaLhgYv1RY-4o3wYZBGjhZI144SxUSPkOdemZZnE0xYqi4xLfL/s640/IMG_9817+copy.jpg" width="640" /></a></div>
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So began the long journey through research and trial and error.</div>
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In the end it came down to one pivotal question:</div>
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<br /></div>
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To use sweetened condensed milk or to use egg yolks?</div>
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After much deliberation, meditation, and constructing pro/con lists, I decided the promise of chewy cookies was too enticing and went the milk route. </div>
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<br /></div>
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But then I found Paula Deen.</div>
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And she used both.</div>
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<br /></div>
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Like a boss.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnWR-G-kaHH16IULiWcK-xafvlteaxfkHASnXx1BPFmZubgSwFdlLbtGzFuid-Utgio32x2nAIVo7B9-NnDMFO64l7Ub9cFf272wY88LUONyQMN9dyQ2n1xSoLIPYv_ZEQJxLlapgfiX9/s1600/IMG_9826+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnWR-G-kaHH16IULiWcK-xafvlteaxfkHASnXx1BPFmZubgSwFdlLbtGzFuid-Utgio32x2nAIVo7B9-NnDMFO64l7Ub9cFf272wY88LUONyQMN9dyQ2n1xSoLIPYv_ZEQJxLlapgfiX9/s640/IMG_9826+copy.jpg" width="640" /></a></div>
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But I don't know what the heck she was smokin' at the time of this recipe's inception, but something here was off...way off.</div>
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My first batch was basically cooked sweetened condensed milk.</div>
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Not what I was going for at all.</div>
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I want a mouthful of coconut, not gooey sticky sweetness.</div>
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To each batch, I added progressively more and more coconut...until I was completely out.</div>
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<br /></div>
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But by that time I had tasted so many of these that the last thing I ever wanted to taste again was one of my coconut macaroons.</div>
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<br /></div>
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I wrapped them up, went to bed, and hoped my sister's love for coconut was deep.</div>
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<br /></div>
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But then something amazing happened.</div>
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<br /></div>
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I am convinced I was visited by some Christmas Elves. The same ones that came to help that old shoemaker. Remember them? Ya, we're like totally buds now.</div>
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<br /></div>
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Anywho. The next day, I was prepping them for pictures when I decided to absentmindedly pop one in my mouth. </div>
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<br /></div>
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Glory, Hallelujah! </div>
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These were yummy!</div>
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<br /></div>
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The chocolate, the coconutty crunch, it was all there.</div>
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<br /></div>
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It don't know if it was elves,</div>
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Or time needed for the flavors to meld,</div>
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Or air needed to dry them out a little bit,</div>
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Or, you know, elves...</div>
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<br /></div>
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But it was a Christmas, Seasonal, Birthday, Extravaganza miracle.</div>
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<br /></div>
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-----</div>
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<br /></div>
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Below is my "adjusted" recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVKaBSCfF-v00c_6_XVltABv6IUxEqNco5LlplE5qSQgfdNQNo5z1QTX9pLazaHUJINtz07b6OTwwjOtajVOS_nAZJgcLmF6T6OpBZYEoq4dxUmTpUhWPBFCuzQ_RXi0r0BI6CJ0jclrj/s1600/IMG_9757+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVKaBSCfF-v00c_6_XVltABv6IUxEqNco5LlplE5qSQgfdNQNo5z1QTX9pLazaHUJINtz07b6OTwwjOtajVOS_nAZJgcLmF6T6OpBZYEoq4dxUmTpUhWPBFCuzQ_RXi0r0BI6CJ0jclrj/s640/IMG_9757+copy.jpg" width="640" /></a></div>
<b>Coconut Macaroons</b><br />
<i><span style="font-size: x-small;">adapted from <u><a href="http://www.foodnetwork.com/recipes/paula-deen/coconut-macaroons-recipe/index.html" target="_blank">Paula Deen: The Food Network</a></u></span></i><br />
<br />
1 - 14 oz Bag (6 Cups) Flaked Coconut<br />
1 - 14 oz Can (1 Cup) of Sweetened Condensed Milk<br />
1 tsp Vanilla Extract<br />
1/4 tsp Salt<br />
2 Egg Whites<br />
1 1/2 tsp Cream of Tartar<br />
2 Cups of Chocolate Chips<br />
1 Cup of White Chocolate Chips<br />
Sprinkles (optional)<br />
Parchment Paper<br />
<br />
Preheat Oven to 325F<br />
Bake 12-16 Minutes<br />
Makes Approx. 30 cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtOz0bKjdff2op6lbcXCRp7uoox_dEetpT3kZasMI5-aqY2quFllAX5qS4uj6t9U-pEjmS0rR_N8rEEdUMc9XuRNkY0BFlXZSRGUqt4AYA3ebVwrzKpfORawImVy3pOmBv-UbEFRLRUOs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtOz0bKjdff2op6lbcXCRp7uoox_dEetpT3kZasMI5-aqY2quFllAX5qS4uj6t9U-pEjmS0rR_N8rEEdUMc9XuRNkY0BFlXZSRGUqt4AYA3ebVwrzKpfORawImVy3pOmBv-UbEFRLRUOs/s640/1.jpg" width="640" /></a></div>
How to Tint Coconut:<br />
1) In a ziploc bag, add about 7 drops of desired food coloring.<br />
2) Seal bag and give a good shake.<br />
3) Add coconut. Seal. Shake.<br />
4) Add more color as needed. If you are just doing one color, then you can do this right beforehand. <br />
However, if you want to do two colors then you need to do this leaving plenty of time for the<br />
coconut to dry thoroughly. I'm thinking overnight. Or else you'll get purple coconut<br />
macaroons...like me. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioZ3tFKwmQYtext_eR3Il84glPoXrmGoAXygA0_iZSGMu30SNA5I3EbOLtfrdRJk_ctYn-mYOTwr-SzVP_G5bhLBXTkMdYmgq93ygwU7PedXofmxxsLjarHJRYULPN_2ODOKotIW_yf7i/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioZ3tFKwmQYtext_eR3Il84glPoXrmGoAXygA0_iZSGMu30SNA5I3EbOLtfrdRJk_ctYn-mYOTwr-SzVP_G5bhLBXTkMdYmgq93ygwU7PedXofmxxsLjarHJRYULPN_2ODOKotIW_yf7i/s640/2.jpg" width="640" /></a></div>
Cookies:<br />
1) Preheat oven to 325F degrees<br />
2) To speed up the egg white process (you will beat them still stiff), stick a medium sized bowl in the<br />
freezer. The egg whites need to be cold when whipped so to start off with a cold bowl helps.<br />
3) In the meantime, you can mix coconut, sweetened condensed milk, vanilla, and salt in another bowl. <br />
Stir until well coated. <br />
4) Take bowl out of freezer and add egg whites. Beat until they form stiff peaks. It'll be a few minutes. <br />
Be patient. To test, press beaters into eggs and pull up. They should be firm and not runny. <br />
5) Fold egg whites into the coconut mixture, until just combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NVcmz6BoETvyxj3yJea9p_6twiV0CyXkW2C4TVV-OvqwG4xxa8s-k9xNuUv1CnLFvcP6ItXGDQgxsWrWOihxrOqX8lFvzZ3O5NrWoX0iMCJvS7XAYAZOX74xJ4zZZs_AKag5anRcMr8V/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NVcmz6BoETvyxj3yJea9p_6twiV0CyXkW2C4TVV-OvqwG4xxa8s-k9xNuUv1CnLFvcP6ItXGDQgxsWrWOihxrOqX8lFvzZ3O5NrWoX0iMCJvS7XAYAZOX74xJ4zZZs_AKag5anRcMr8V/s640/3.jpg" width="640" /></a></div>
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6) Drop teaspoon fulls of coconut batter onto a greased baking sheet about an inch apart. You may </div>
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need to form them a little with your hand after dropping on cooking sheet as they tend to spread.</div>
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7) Bake for 12-16 minutes, until the coconut on the outside starts to turn golden-brown.</div>
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8) Take cookies out of the oven, and let them sit for 1 minute before placing them on a cooking rack.</div>
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<br /></div>
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Chocolate Dip:</div>
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1) Start with cookies that are thoroughly cooled.</div>
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2) In a microwave safe bowl, heat chocolate chips in 30 second increments until melted. Stir well </div>
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between each heating.</div>
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3) Dip the bottom of each cookie into the bowl, scrape off any excess with a spoon and place on </div>
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parchment paper to cool.</div>
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4) Melt white chocolate in a similar fashion. Transfer to a ziploc bag and cut a small piece out of one of </div>
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the corners. Drizzle the tops as desired.</div>
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5) These will cool and harden on their own, but to speed up the process you can place in the </div>
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refrigerator. </div>
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6) If you are going to use sprinkles, use before chocolate dries. You can sprinkle them over the top, or </div>
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dip the bottoms into them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjxtqpxicdBNj6XF2B4M_3J1q9yzRwTXZR-nQ0WhAJOUMaeqgbGdsvfS_xgIfU1g_RfQGHqHOnsUdwFnlwWmiik0UXoXn6XKFZBCDHgn1jngtEx6kOOnkygYdioRrmudpszyADZeqqbp8/s1600/IMG_9846+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjxtqpxicdBNj6XF2B4M_3J1q9yzRwTXZR-nQ0WhAJOUMaeqgbGdsvfS_xgIfU1g_RfQGHqHOnsUdwFnlwWmiik0UXoXn6XKFZBCDHgn1jngtEx6kOOnkygYdioRrmudpszyADZeqqbp8/s640/IMG_9846+copy.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>And the biggest miracle is that I only ate three, before remembering these were someone's present.</b></div>
<div style="text-align: center;">
<b>Happy Birthday Sister!</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<b><br /></b></div>
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<b>-----</b><br />
<b><br /></b>
<b>And A Very Merry Christmas to you all!!</b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com0tag:blogger.com,1999:blog-4119314458150145885.post-42735277038644365492012-12-13T06:43:00.001-08:002012-12-13T06:43:08.699-08:00Persimmon Fritters (★ ★ ★ ☆ ☆)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46bWNzZd4uDmCp5RopuL-MuwrRg0kSqDRJ5FAzGMieiMT4mzVuWq5Ny3oqnXLDj6hyphenhyphen3qi3XIYv5pWEQSJQo8TVPdSSLv00xi_vRHkjMuiTWRHnlWtOfhC9IaQpUOf7X9m1iuqAVa8XOn4/s1600/IMG_9690+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46bWNzZd4uDmCp5RopuL-MuwrRg0kSqDRJ5FAzGMieiMT4mzVuWq5Ny3oqnXLDj6hyphenhyphen3qi3XIYv5pWEQSJQo8TVPdSSLv00xi_vRHkjMuiTWRHnlWtOfhC9IaQpUOf7X9m1iuqAVa8XOn4/s640/IMG_9690+copy.jpg" width="640" /></a></div>
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Making donuts shouldn't be this easy. </div>
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<br /></div>
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And I'm not talking about "healthy," pour some cake batter into a cute donut mold, bake it in the oven at 350F, and call it a "donut" easy. </div>
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<br /></div>
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I'm talking artery clogging, golden deep fried goodness.</div>
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<br /></div>
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Nope, it isn't right.</div>
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<br /></div>
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Not at all. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGcFGtLbAjuQYxIUapO_XNklwlHmXRFKDNmMj_b0dD-UC0C1x3GoX0HM1xreU26ta4Wg-sXfnmf94PK2vtXYxCWT2KVGkknGvJPKMLYs7fpOzU_HDd_mWyKcRzpZLO2zmFzR599snl6Hi/s1600/IMG_9695+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGcFGtLbAjuQYxIUapO_XNklwlHmXRFKDNmMj_b0dD-UC0C1x3GoX0HM1xreU26ta4Wg-sXfnmf94PK2vtXYxCWT2KVGkknGvJPKMLYs7fpOzU_HDd_mWyKcRzpZLO2zmFzR599snl6Hi/s640/IMG_9695+copy.jpg" width="640" /></a></div>
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See I decided I wanted to incorporate Persimmons into my holiday baking.</div>
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<br /></div>
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I can't think of a fruit that better exudes the very essence of autumn than the Persimmon.</div>
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<br /></div>
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The leaves-turning-rusty-orange color,</div>
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The bite that tastes of Thanksgiving itself,</div>
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The pulp "seasoned" with little brown flecks.</div>
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<br /></div>
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Yes, persimmons are worthy of a holiday post.</div>
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<br /></div>
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Plus, they're my BFF's fav. And since she was so devastated <a href="http://natsadventuresinbaking.blogspot.com/2012/12/gingersnap-magic-cookie-bars.html" target="_blank">last</a> week, these were all hers.</div>
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<br /></div>
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At least, that's what I told her. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAv60U8kwPr7kZ97-9rzyFqxB599BxdrVrCjz9B4IkiZhcAYlPRVjZ_dCZR2DUHx7IH_LZPZSF2euvsLcR_3es3Botu4yHpfcPORbaWit19n7aylPekwjEXwzez3k7GRuTrnBlpDBqh25/s1600/IMG_9704+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAv60U8kwPr7kZ97-9rzyFqxB599BxdrVrCjz9B4IkiZhcAYlPRVjZ_dCZR2DUHx7IH_LZPZSF2euvsLcR_3es3Botu4yHpfcPORbaWit19n7aylPekwjEXwzez3k7GRuTrnBlpDBqh25/s640/IMG_9704+copy.jpg" width="640" /></a></div>
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See, once I started making these, and began eating the gobs and gobs of fried dough pieces smothered in cinnamon-sugar that had "accidentally" fallen off the persimmon slices, I realized something.</div>
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<br /></div>
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These were for me. </div>
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<br /></div>
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Actually, if I really get down to it - <i>everything</i> I bake is for me. </div>
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<br /></div>
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I won't bake something I wouldn't like to eat. </div>
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I have to taste as I go. </div>
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<br /></div>
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That's like the number one rule to good baking skills. And if something doesn't sound good to me, then I'm not going to make it. </div>
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<br /></div>
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I've never heard anyone around here beg for donuts, or lament on the fritter shortage in my house.</div>
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<br /></div>
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Nope, I filled in those pieces completely on my own. </div>
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<br /></div>
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Remember that episode of Friends where Joey challenges Phoebe to find a selfless good deed?</div>
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<br /></div>
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Ya, she couldn't do it. </div>
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<br /></div>
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How was she supposed to know that letting a bee sting her so he could look tough in front of all his bee friends would put an end to his little life? She grew up on the streets, mugging the Ross Gellar's of the world, not on some country ranch. </div>
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<br /></div>
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But I'm not even really sure why having no "truly" selfless good deeds is such a problem.</div>
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<br /></div>
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I mean, if I helped my elderly neighbor rake his leaves, and he rewarded me with cookies...tell me what's so terrible about that? </div>
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<br /></div>
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He has a clean yard. I have a belly full of cookies. The world is at peace. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT7nczrPkKYfT6qMHyWoYL3TD20t8PxgEQotXQfyvvUeYm0f3CxHeHPkZrd12ZEwIi0HyVsIcKqohudctuwpmfipwwG0fokAzAlxsgF-wj6p0Fok7GEy0zoMjwdA2iubeCYoUT4LBe8-J/s1600/IMG_9729+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT7nczrPkKYfT6qMHyWoYL3TD20t8PxgEQotXQfyvvUeYm0f3CxHeHPkZrd12ZEwIi0HyVsIcKqohudctuwpmfipwwG0fokAzAlxsgF-wj6p0Fok7GEy0zoMjwdA2iubeCYoUT4LBe8-J/s640/IMG_9729+copy.jpg" width="640" /></a></div>
<b>Persimmon Fritters</b><br />
<i>adapted from <a href="http://www.marthastewart.com/868726/apple-fritter-rings" target="_blank">Martha Stewart</a></i><br />
<br />
1/2 Cup Sugar + 2 Tbsp<br />
3/4 tsp Cinnamon<br />
2 Eggs<br />
2 Cups Buttermilk<br />
4 tsp Vegetable Oil + 2 Cups<br />
2 Cups Flour<br />
2 tsp Baking Powder<br />
1/2 tsp Salt<br />
5 Fuyu Persimmons (not too ripe)<br />
<br />
Needed:<br />
Candy Thermometer<br />
Large Deep Skillet<br />
Cooking Prongs<br />
Makes approx. 20 pieces<br />
*Not great for storing. Best served immediately or same day.<br />
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1) Start by double checking the accuracy of your candy thermometer. Place it in a pot of boiling water. <br />
Water boils at 212F. So add or subtract the appropriate degrees to adjust for the difference. You'll<br />
need to remember this later.<br />
2) Wash and hull the persimmons. Slice each into four pieces lengthwise. Remove any seeds as you<br />
go.<br />
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3) In a small bowl, preferably one with a flatter bottom, mix together 1/2 cup sugar and cinnamon. </div>
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You're going to be coating the persimmon fritters in this, so the less curved the bowl, the easier it will </div>
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be to coat the pieces. </div>
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4) In a medium sized bowl, add eggs and beat lightly with a fork/whisk. </div>
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5) Add buttermilk and 4 tsp oil. Whisk together.</div>
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6) Add in flour, 2 Tbsp sugar, baking powder, and salt. Mix well until smooth.</div>
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7) Set up shop. You want everything in an assembly line to help with the process. </div>
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Persimmons - Batter - Frying Oil - Cooling Rack w/Paper Towels - Cinnamon/Sugar Mixture</div>
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8) Add 2 cups of oil to the skillet and heat over medium-high heat. Hold the candy thermometer in the<br />
pan, being careful not to touch the tip of it to the bottom. You will get a reading that is too high if it<br />
touches the actual pan. Once it reaches 375F, test a little batter in the pan. If it sizzles, and tiny<br />
bubbles form all around, you are ready to start.<br />
9) Using a fork, dip each slice of fruit into the bowl of batter. Make sure it is thoroughly covered in<br />
batter and place in pan. *Tip: Try not to pierce the piece too deep with the fork. The easier it is to<br />
take off the less oil splashing there will be.<br />
10) Fry each side till golden brown and crispy. If it gets dark too quickly turn down the heat. Adjust as<br />
needed. Each side should take between 1 - 2 minutes. Flip with cooking prongs.<br />
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11) You can cook multiple fritters at a time depending on the size of your pan. Make sure there is room </div>
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around each fritter so the oil can continue cooking the sides. </div>
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12) After you've flipped the fritters and they are golden brown on both sides remove from the pan, </div>
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letting the excess drip back, then place on a cooling rack. Make sure you have a couple layers of </div>
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paper towels underneath to catch the excess. </div>
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13) Remove the fallen pieces and remnants as they will continue to cook and burn. (You can toss </div>
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these in cinnamon-sugar and eat...I won't tell).</div>
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14) After the pieces have cooled slightly, toss in cinnamon sugar. </div>
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15) Serve immediately. You can reheat these in an oven on some foil at 350F for a few minutes to "re-</div>
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crisp" if needed. Eat within 2 days. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_L7s8AM815N1AP5IHsIJtKc94Q-ODGqPMwQy8I5VuQd-XYj6VxLSjPySkuZ7thl4XYGFoDaPMxe0-Sc98v46y1LPJfg3SGmo5gOX6FWgg9i7rP4jCL8awrE6p2vN71WQW9foJww_PScl/s1600/IMG_9725+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_L7s8AM815N1AP5IHsIJtKc94Q-ODGqPMwQy8I5VuQd-XYj6VxLSjPySkuZ7thl4XYGFoDaPMxe0-Sc98v46y1LPJfg3SGmo5gOX6FWgg9i7rP4jCL8awrE6p2vN71WQW9foJww_PScl/s640/IMG_9725+copy.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b> <span style="text-align: left;">Persimmons for her. </span></b></div>
<div style="text-align: center;">
<span style="text-align: left;"><b>Sweet, crispy, deep fried batter for me. </b></span></div>
<div style="text-align: center;">
<span style="text-align: left;"><b>Friendship at its finest. </b></span></div>
<div style="text-align: center;">
<span style="text-align: left;"><br /></span></div>
<div style="text-align: center;">
<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;"><br /></span></div>
Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com0tag:blogger.com,1999:blog-4119314458150145885.post-16812007104982662612012-12-06T07:05:00.003-08:002012-12-06T07:06:52.759-08:00Gingersnap Magic Cookie Bars (★ ★ ★ ★ ☆)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L8tH_lwrKCVYKxLvIZ5uwDYt7CyEgk3JM9hyrE8neKgQbO0lbF4J1-7vDHEDYppK0EcdcnS8WCK30CZR6KFe6ByKyomWoDNShG-uFD5sQNv_cbvOwCj4IcvSg13ijKHNogXJ0NZpGCb4/s1600/IMG_9556+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L8tH_lwrKCVYKxLvIZ5uwDYt7CyEgk3JM9hyrE8neKgQbO0lbF4J1-7vDHEDYppK0EcdcnS8WCK30CZR6KFe6ByKyomWoDNShG-uFD5sQNv_cbvOwCj4IcvSg13ijKHNogXJ0NZpGCb4/s640/IMG_9556+copy.jpg" width="640" /></a></div>
Why don't you go ahead and settle in, grab your morning coffee, because I want to tell you a little story.<br />
<br />
A little story called "Why My House Isn't Safe For Magic Cookie Bars: Or Anything With Copious Amounts of Sugar." <br />
<br />
So the title's a little excessive.<br />
But it's <i>my</i> story.<br />
And <i>I</i> think it's perfect.<br />
<br />
I honestly contemplated changing the names in this because my family might kill me, but where's the fun in that?<br />
<br />
Plus, after reading about Person 1, Person 2, Person 1 again, then Person 3...you're just going to get all confusl'd.<br />
<br />
So since I'm going there, let's just lay it all out right now.<br />
<br />
Mom,<br />
Dad,<br />
Bestie<br />
<br />
Prepare to be famous. <br />
<br />
Brother - You are safe. You don't like coconut.<br />
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So I'm baking Monday night, pretty much the usj.<br />
<br />
Nothing too interesting there. Except that everyone was home. [Dun, dun, dun, duuuuuuuuun].<br />
I'm used to having the house to myself on baking nights. Just me, an iPod, and an electric mixer. <br />
<br />
See when you are alone there are baking pros and cons.<br />
<br />
The Cons.<br />
<br />
<ul>
<li>You are lonely</li>
</ul>
<br />
That's it.<br />
<br />
The Pros.<br />
<br />
<ul>
<li>You are lonely so you can focus and do your best baking.</li>
<li>You are lonely so you get to listen to your music as loud as you want (and dance around while belting out Mariah Carey Christmas songs into a wooden spoon. Not that I do that...just the "option" is there).</li>
<li>You are alone so you can tweak any recipe to your heart's content.</li>
<li>You are alone so you can taste test something fresh from the oven without swarms of "sugar deprived" eyes glaring back at you. </li>
</ul>
<br />
Three hungry people, one blogger. <br />
There's bound to be conflicts of interest.<br />
<br />
Bloggers have a different mindset.<br />
We don't bake to eat.<br />
Well, ultimately we do, but not before our desserts have paid their dues.<br />
Prepping, styling, photo shoots, etc. <br />
<br />
Much to the chagrin of my family members.<br />
<br />
---<br />
<br />
So back to the story. I take the bars from the oven. Not two minutes after I settle down to watch a Christmas movie, do I hear the terrifying sound of a knife slicing into melted chocolate and toasted coconut shreds.<br />
<br />
<i>Bakers can totally hear that kind of stuff. </i><br />
<br />
Now, I'm not against sharing. I understand I have infused the house with an irresistable aroma. But I worked hard on those cookie bars. <i>The idea. The shopping. The baking. The documenting. </i> After all is said and done every post costs me about 8 hours of free time...so I'm none too thrilled by the sound of my hard work about to be mutilated at the hand of someone other than me. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsdJEjIYRgBHNFFfDuLjZg99O2q-F2khSoijXj3wO6JOBffYL6ErtT3THQswZDoU1XZeEaC3T-CG3LXxrJExYOItvVScUSNBD31NLKt_ScSiAnA19_0SiRhdhJ5igyuzkNmEd18Uwhh8j/s1600/IMG_9607+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsdJEjIYRgBHNFFfDuLjZg99O2q-F2khSoijXj3wO6JOBffYL6ErtT3THQswZDoU1XZeEaC3T-CG3LXxrJExYOItvVScUSNBD31NLKt_ScSiAnA19_0SiRhdhJ5igyuzkNmEd18Uwhh8j/s640/IMG_9607+copy.jpg" width="640" /></a></div>
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</div>
<div style="text-align: -webkit-auto;">
Me: "Nope." </div>
<div style="text-align: -webkit-auto;">
Dad: "You serious?"</div>
<div style="text-align: -webkit-auto;">
Me: "Yep."</div>
<div style="text-align: -webkit-auto;">
Dad: [Insert crazy pout. Like I just told him I think going to college is a waste of time.]</div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Sure he's my dad. He's only sacrificed everything for me. But I still like to have the final say in what happens to my baked goods...and when. Call it my controlling "vice," but I'm not ready to give it up. </div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Twenty minutes later, after the cookie bars had cooled the "proper" amount of time, it was time to slice and share. But only a taste, because these babies still had work to do.</div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Mom and Bestie were beside themselves and promptly consumed their share.</div>
<div style="text-align: -webkit-auto;">
But Dad, nope. He was good. The moment had past. </div>
<div style="text-align: -webkit-auto;">
On his terms, or no terms. Like Father, Like Daughter. </div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Suddenly, an even bigger dilemma than I could have ever predicted arose - There was one piece and two willing participants. </div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
I mean the obvious, reasonable thing to do would be to share, right?</div>
<div style="text-align: -webkit-auto;">
And that's what happened.</div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Until my Mom convinced Bestie to refrigerate the "precious" morsel because it would "taste better." I walked into this:</div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
Mom: "I'm so sorry. I ate the whole piece. I couldn't stop myself."</div>
<div style="text-align: -webkit-auto;">
Bestie: [Insert Stunned Silence. Cue welling of tears.]</div>
<div style="text-align: -webkit-auto;">
Mom: "When Natalie goes to bed, I'll cut you another one."</div>
<div style="text-align: -webkit-auto;">
Bestie: "Wait. You <i>really</i> ate the whole thing?"</div>
<div style="text-align: -webkit-auto;">
<span style="color: blue;">ME:</span> "<b><i>Excuuuse</i></b> me?"</div>
<div style="text-align: -webkit-auto;">
Mom: "No, I'm just kidding. I only moved it to the door."</div>
<div style="text-align: -webkit-auto;">
Bestie: [Insert pent up chuckle].</div>
<div style="text-align: -webkit-auto;">
<span style="color: blue;">ME: </span>"...Uh, what was that about me going to sleep?" </div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
No joke, totally had a nightmare that I woke up to find 4 measly pieces.</div>
<div style="text-align: -webkit-auto;">
<i>Me: "What the heck happened?!"</i></div>
<div style="text-align: -webkit-auto;">
<i>Mom: "I'm so sorry. They were just so good!"</i></div>
<div style="text-align: -webkit-auto;">
<i>Me: "I still had to take pictures!!"</i></div>
<div style="text-align: -webkit-auto;">
<i><br /></i></div>
<div style="text-align: -webkit-auto;">
I breathed a sigh of relief when I found the pan safe and sound, pristinely wrapped on the counter in the morning. But did that stop me from hiding that dish in the tupperware cupboard? </div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
No. </div>
<div style="text-align: -webkit-auto;">
No, it did not. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb216h8_78iO6-bPZozJ33oeLftSvI8f70I2kkXC4yE5pQkteWbVYGkLpZ_rujABDMKNRhlvBx0g5cTzpjVG4KVPDtIUqslt3M9-7bL0Esfk3nxgYPXZTJHieET1rtjiCaW_jf7kxKhsan/s1600/IMG_9611+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb216h8_78iO6-bPZozJ33oeLftSvI8f70I2kkXC4yE5pQkteWbVYGkLpZ_rujABDMKNRhlvBx0g5cTzpjVG4KVPDtIUqslt3M9-7bL0Esfk3nxgYPXZTJHieET1rtjiCaW_jf7kxKhsan/s640/IMG_9611+copy.jpg" width="640" /></a></div>
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<b>Gingersnap Magic Cookie Bars</b></div>
<div class="" style="clear: both; text-align: left;">
<i><span style="font-size: x-small;">adapted from <a href="http://www.lovefromtheoven.com/2011/03/22/white-chocolate-magic-cookie-bars-seven-layer-bars/" target="_blank">Love from the Oven</a></span></i><br />
<i><br /></i></div>
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1 Stick of Butter (1/2 Cup)</div>
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1 1/2 Cup Gingersnap Crumbs</div>
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1 - 14 oz. Can Sweetened Condensed Milk</div>
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2 Cups Nestle Holiday Chips (or 1 Cup Semi-Sweet and 1 Cup White)</div>
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1 Cup Chopped Walnuts (Pecans work well too)</div>
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1 1/3 Cup Flaked Coconut<br />
<br /></div>
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Needed: 9 x 13in Pan</div>
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Preheat Oven to 325F Degrees</div>
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Cook for 25-35 Min</div>
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Makes Approx. 24 Bars</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMETng7EruKpa7eZL-bYyyuM0O1QLmKTguAxQTbKfU80eWDTHoNowJSLEYAFDxWE9qIlXUcjfE8dZafDl3yPZOEZeJ8eUcspZm751ss-8qm2JQ1wL3bWBiPF3Sltzesv2_QAluWX24l0v/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMETng7EruKpa7eZL-bYyyuM0O1QLmKTguAxQTbKfU80eWDTHoNowJSLEYAFDxWE9qIlXUcjfE8dZafDl3yPZOEZeJ8eUcspZm751ss-8qm2JQ1wL3bWBiPF3Sltzesv2_QAluWX24l0v/s640/Untitled-1.jpg" width="640" /></a></div>
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1) Crush gingersnaps into fine crumbs. I used a meat tenderizer and a coffee grinder to finish up the </div>
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job.</div>
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2) Preheat oven to 325F Degrees. Place cube of butter in 9 x 13in pan and place in oven to melt while </div>
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preheating. Check every few minutes to make sure it is melting and not getting burned.</div>
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3) In the meantime, chop up a cup of nuts.</div>
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<b>*Suggestion: </b>I LOVE crust. And I found this recipe to be a little on the thinner side. What I would </div>
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do next time is increase the butter to 1 1/2 cubes and double the cookie crumbs. Or do </div>
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1 Cup Gingersnaps, 1 Cup Graham Crackers. Grahams are a lot sweeter and less spicy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUbd1PJgeaWyC7yyAXZx4zbQ4mrltpZ5708KkN-Tl25suFLcptSLM5O3PN4kLRgUX81xEPxbOYr1ZajDxBRquCGzFArgQ8NRM9LMSq7H-pOv56uZfckGSQPooZouQOHJ5xCpZBRy_EEAE/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUbd1PJgeaWyC7yyAXZx4zbQ4mrltpZ5708KkN-Tl25suFLcptSLM5O3PN4kLRgUX81xEPxbOYr1ZajDxBRquCGzFArgQ8NRM9LMSq7H-pOv56uZfckGSQPooZouQOHJ5xCpZBRy_EEAE/s640/Untitled-2.jpg" width="640" /></a></div>
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4) Once butter is melted, remove from oven and place on heat safe surface. Sprinkle cookie crumbs </div>
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evenly over the butter and gently pat down with the back of a spoon. Make sure the entire bottom </div>
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surface is covered.</div>
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5) Pour can of condensed milk over the crust layer.</div>
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6) Next add 3/4 Cup Nuts, and 1 1/2 Cup Chocolate Chips (saving some for the very top layer).</div>
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7) Sprinkle the coconut evenly over the nuts and chocolate. Pat down gently.</div>
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8) Top with remaining nuts and chocolate chips.</div>
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<b>*Suggestion: </b>I've made these before and "pre" toasted the coconut. I wish I had done that this time. I </div>
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love the toasty smell and taste of the coconut after it's been baked for awhile. If you want </div>
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to pre-toast the coconut, line a baking sheet with foil and spread the coconut thinly </div>
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across. At 350F, bake for no more than 5 mins. Watch carefully that these do not burn. </div>
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You want to see the edges of the flakes just beginning to darken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6mvE2iiRDKT7nB_n77ffwrVvQgycxazD6WXqkHK22SHSV5fdlN40e7XQoEkfqBcby-IFturhe1-AEB0SDMM0nNapcqs2KjxvgESpU5HqFUXe4j8HECzHiA45UN8gImmmjWUSTHBolixk/s1600/IMG_9548+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6mvE2iiRDKT7nB_n77ffwrVvQgycxazD6WXqkHK22SHSV5fdlN40e7XQoEkfqBcby-IFturhe1-AEB0SDMM0nNapcqs2KjxvgESpU5HqFUXe4j8HECzHiA45UN8gImmmjWUSTHBolixk/s640/IMG_9548+copy.jpg" width="640" /></a></div>
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9) Bake for 25-35 minutes. Top should be slightly browned. Remove from oven and place on cooling </div>
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rack. Allow to cool completely before cutting and serving. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15sKsRuIZQcTMG1M6LDYg4DTbC6ttOjZC7FgUo915Lt-IWOaD7ScnU8r0wXliQSFfxfpfIH6Coy0UJOrhebL6bZvBgk1ten5JWXRKWG0HjJJ35BK_6KKw_ZXotSgoabxr-964JPC-JDai/s1600/IMG_9591+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15sKsRuIZQcTMG1M6LDYg4DTbC6ttOjZC7FgUo915Lt-IWOaD7ScnU8r0wXliQSFfxfpfIH6Coy0UJOrhebL6bZvBgk1ten5JWXRKWG0HjJJ35BK_6KKw_ZXotSgoabxr-964JPC-JDai/s640/IMG_9591+copy.jpg" width="640" /></a></div>
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Do not think me cruel. After these pictures, my family had their fill. </div>
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All Tuesday night, they ate to their hearts content.</div>
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Then came Wednesday. And I brought the rest to work.</div>
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So Bestie cried. </div>
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<br /></div>
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<b>Oh geeze. </b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com0tag:blogger.com,1999:blog-4119314458150145885.post-34896979045430530882012-11-29T07:32:00.000-08:002012-11-29T07:36:04.133-08:00Simple Peppermint Bark (★ ★ ★ ★ ☆)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cwTCDIn7m5USozkc_g8i3W2N1CAkX64y1R55LDc2lmcFkpZIjmpiKGSaJkXUPXBiWgmoYpRQN1OZW83xix-sESmbO9KWl3UF4rjjUYfL5gImp50celSHmzdFTtpxUkAqaig-oRQ9Q6QE/s1600/IMG_9491+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cwTCDIn7m5USozkc_g8i3W2N1CAkX64y1R55LDc2lmcFkpZIjmpiKGSaJkXUPXBiWgmoYpRQN1OZW83xix-sESmbO9KWl3UF4rjjUYfL5gImp50celSHmzdFTtpxUkAqaig-oRQ9Q6QE/s640/IMG_9491+copy.jpg" width="640" /></a></div>
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Today I'd like to talk about experimentation and making assumptions.</div>
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<br /></div>
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Because apparently, I have a major problem with both. </div>
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<br /></div>
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Apparently, I think I'm the Baking Queen of the Universe. </div>
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And that everything that develops in my pretty little head is sure to emerge from the oven to the sound of an angel's chorus.</div>
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<br /></div>
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And apparently, I assumed I knew enough baking basics to be able to double up a batch of brownies by simply adjusting the temperature and time.</div>
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<br /></div>
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Apparently, I was wrong. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGX_pMl078ZSJ25aBXyT1n6dD43HXINYU0O_vkC1tbReZ-cAA4H9aU9rzpq08iX5FhoLkGiePJhUrOkJTmRdhhrRam_vRJ1FUgwXc4U5Jovf03_VdsEtPa5zwE3MJrN1ZLKF8AdSDo3eaB/s1600/fail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGX_pMl078ZSJ25aBXyT1n6dD43HXINYU0O_vkC1tbReZ-cAA4H9aU9rzpq08iX5FhoLkGiePJhUrOkJTmRdhhrRam_vRJ1FUgwXc4U5Jovf03_VdsEtPa5zwE3MJrN1ZLKF8AdSDo3eaB/s640/fail.jpg" width="640" /></a></div>
Here are just some of the sad pictures I took of the "Peppermint Bark Brownies," I concocted this week.<br />
1) The obligatory "ingredients" shot<br />
2) The artsy "look at my cool photo skills" shot of crushed candy cane pieces<br />
3) The anticipatory "pre-oven" shot<br />
4) The "I'm-such-a-dork-for-taking-all-of-these-photos-and-seriously-having-no-reservations-about-<br />
baking-two-batches-of-brownies-in-one-pan-or-mixing-up-a-mint-cream-cheese-layer-that-was-<br />
suspiciously-watery" photo<br />
<br />
Needless to say, they did not turn out. <br />
<br />
Unless, you consider a rock hard burned "crust" layer, an overly browned "cream" layer, and a goopey, soupy center, a delectable treat. <br />
<br />
That'd be like that Gilmore Girls episode where Luke brings Lorelai a batch of brownies that he accidentally dumped triple the amount of cocoa in because he knew only she possessed such a superhuman chocolate tolerance...that, and he wanted her to let his punk nephew study with her angelic daughter...oh, ya, and he was secretly in love with her.<br />
<br />
Ya, just like that. <br />
Only not at all. <br />
I'm just obsessed with the Gilmore Girls. <br />
<br />
And with Peppermint Bark.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaXE2hfzO7H3GsvLLoRVr2QqxkVix2k7lh6HyynHFZm60fMPFhD3E_Ljc0Zu9vlFqxboaFCdyxOBNvK4GYfeBicRr843rbHlCNY_bXNZPhoEe43vi4p4_xWMhcS2-e9HZypzA9Xgt2h5u/s1600/IMG_9495+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaXE2hfzO7H3GsvLLoRVr2QqxkVix2k7lh6HyynHFZm60fMPFhD3E_Ljc0Zu9vlFqxboaFCdyxOBNvK4GYfeBicRr843rbHlCNY_bXNZPhoEe43vi4p4_xWMhcS2-e9HZypzA9Xgt2h5u/s640/IMG_9495+copy.jpg" width="640" /></a></div>
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So obsessed that when my original idea failed, I switched to the tried and true. </div>
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<br /></div>
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Simple. Easy. Plain ole'. Peppermint Bark.</div>
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<br /></div>
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And ate half the sheet by myself. In two days. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifo2kNYiIIyiLO_N3wTpdC4KY0f88P1iRtJWyXC05jsb8C_T1x6PodyIbck38LTV3n_AZub7sSWJT8M7Oieo_dHkaiaD1O658O1czOdPK1zHkdLW1s_IdhCljl4Jwx5ngPcbOmLOD0IH1/s1600/IMG_9516+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifo2kNYiIIyiLO_N3wTpdC4KY0f88P1iRtJWyXC05jsb8C_T1x6PodyIbck38LTV3n_AZub7sSWJT8M7Oieo_dHkaiaD1O658O1czOdPK1zHkdLW1s_IdhCljl4Jwx5ngPcbOmLOD0IH1/s640/IMG_9516+copy.jpg" width="640" /></a></div>
<b><span style="font-family: inherit;">Simple Peppermint Bark</span></b><br />
<span style="font-family: inherit; font-size: x-small;"><i>adapted from <a href="http://savorysweetlife.com/2009/11/easy-peppermint-bark-recipe/" target="_blank">Savory Sweet Life</a></i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 Cup Chocolate Chips</span><br />
<span style="font-family: inherit;">1/2 tsp Peppermint extract</span><br />
<span style="font-family: inherit;">1 Cup White Chocolate Chips</span><br />
<span style="font-family: inherit;">3 Candy Canes, crushed</span><br />
<br />
Makes one small 7x11 pan (Double the recipe for a 9x13)<br />
Parchment or wax paper for lining the pan<br />
<span style="font-family: inherit;">Approx. 40 Minutes</span> Chill Time<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOefo3k7YslutZM4Qt9b192mNknZRPd49Wu-V930-pbk7Jm4lMrDeU4qNGSl3cj_zS0b-UJPx7gds5VAjV8fALNyaqyOz6_7UGa5D8KoMQAYhGBWmMPM18DnbFNHQQOmo0HJu7-URcjfF/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOefo3k7YslutZM4Qt9b192mNknZRPd49Wu-V930-pbk7Jm4lMrDeU4qNGSl3cj_zS0b-UJPx7gds5VAjV8fALNyaqyOz6_7UGa5D8KoMQAYhGBWmMPM18DnbFNHQQOmo0HJu7-URcjfF/s640/Untitled-1.jpg" width="640" /></a></div>
1) In a microwave safe bowl, heat 1 cup of semi-sweet chocolate chips in 30 second increments. Stir<br />
well between heatings. You want them to be just melted, not boiling hot. <br />
2) Add 1/2 tsp of peppermint extract, stir well. <br />
3) Line pan with parchment paper and spread chocolate evenly into the bottom. <br />
*Tip: You can spray a spatula with Cooking Spray to keep the chocolate from sticking. <br />
Note: I did not line my pan with parchment paper. I paid the price. Assumption #348: "I can make<br />
simple peppermint bark without thoroughly reading through the recipe." Getting peppermint<br />
bark out of a greased-only pan has a 76% success rate. Get parchment paper, wax paper, I don't<br />
care! Line. that. sucker. <br />
4) Place in the freezer for about 15 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCfTxOoE22UDWSCzpLAoJTI_8I18id7TvMTQsu01PFlmSFIpad4gmoinrnFoyYPmFeqzCWKBYifEIXcvOGEVYHYQSPydgVavPfmSSTNcgFtJ9-wZVA4QNOBZHX4WyxW9fZKPsLWOi7yB7/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCfTxOoE22UDWSCzpLAoJTI_8I18id7TvMTQsu01PFlmSFIpad4gmoinrnFoyYPmFeqzCWKBYifEIXcvOGEVYHYQSPydgVavPfmSSTNcgFtJ9-wZVA4QNOBZHX4WyxW9fZKPsLWOi7yB7/s640/Untitled-2.jpg" width="640" /></a></div>
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5) In a ziploc bag, crush candy canes into very small pieces. A meat tenderizer works well.</div>
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6) Heat 1 cup of white chocolate chips in the same manner as before and spread on top of the slightly </div>
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hardened chocolate layer. Spread quickly as the bottom layer will begin melting and mixing. </div>
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7) Sprinkle crushed candy cane pieces across the top and lightly press down to make sure they get in </div>
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the chocolate. Do this quickly. You'd be surprised how soon some areas harden because the pan </div>
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is cold.</div>
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8) Place pan in the freezer until completely set. At least 30 minutes.</div>
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9) Once set, take the parchment paper out of the pan and peel off of the bark. Break into pieces using a </div>
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large knife. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlqEQVoh71V5HAdKDwGlFQwVKrq63XVoMmD8SzqFr1qdjI8EZXAEyFHyX_JW1NQmE96C7MaNmspiPPlUnGZrGOrO8eQl6MBuHi2Qvh2cUNKVQLTKpOZRipwirfwZuRRFXUS9wX-UGr2Nr/s1600/IMG_9504+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlqEQVoh71V5HAdKDwGlFQwVKrq63XVoMmD8SzqFr1qdjI8EZXAEyFHyX_JW1NQmE96C7MaNmspiPPlUnGZrGOrO8eQl6MBuHi2Qvh2cUNKVQLTKpOZRipwirfwZuRRFXUS9wX-UGr2Nr/s640/IMG_9504+copy.jpg" width="640" /></a></div>
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Because before you can build a fire, you learn to light a match.</div>
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And before you make boxed brownies you...</div>
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Oh. Wow. </div>
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<br /></div>
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<b>Blame it on the hah hah hah hah hah holidays?</b></div>
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<br />Nat D.http://www.blogger.com/profile/07955345569144592967noreply@blogger.com4