tag:blogger.com,1999:blog-62578889649397805582024-03-21T20:20:13.859-04:00Confessions of a ConfectionistaMeriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.comBlogger566125tag:blogger.com,1999:blog-6257888964939780558.post-75968416725952679972021-12-16T08:00:00.001-05:002021-12-16T08:00:00.184-05:00Double Chocolate Chip Hazelnut Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjXp8JZJyslXo8BiYeKVS0wJA50tlfs9oHjABuAqy86qWjuKbcZd0DWzM50db4GGkieDduydnKQyOzlH0rpmTr4x-YA0viXV13Q5SbQRRTGwrL6o8H_jfhUgxfraL0B-yoEyNmWIJfzn6MpxEjXmvR2DQAv8MHqMbVP6BjXzBtzWF_-9aPPHIm1vfAV=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/a/AVvXsEjXp8JZJyslXo8BiYeKVS0wJA50tlfs9oHjABuAqy86qWjuKbcZd0DWzM50db4GGkieDduydnKQyOzlH0rpmTr4x-YA0viXV13Q5SbQRRTGwrL6o8H_jfhUgxfraL0B-yoEyNmWIJfzn6MpxEjXmvR2DQAv8MHqMbVP6BjXzBtzWF_-9aPPHIm1vfAV=s16000" /></a></div><div>At this moment, there are still thousands of tiny hazelnut peels scattered across my kitchen. Nobody prepared me for how messy it would be to roast and peel your hazelnuts. But is it worth it? Abso-freaking-lutely. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPjpQxnoKjhfXrgXtu4I_wuvNX5GCpZLvMYBVjrcyTjl9vahzeeSfIr0feMwOIGBSrIUTYW5olhy73KoJrBEe6ZRj8wXgwDbr2Z1jHjNKx2SGSyxxefoBgUW6QjlD-rtE0m80wVkQQakxgT3Qj9Uutdr70WA_-WRzmxdp-yf52az9IMsCvfREMNIjv=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPjpQxnoKjhfXrgXtu4I_wuvNX5GCpZLvMYBVjrcyTjl9vahzeeSfIr0feMwOIGBSrIUTYW5olhy73KoJrBEe6ZRj8wXgwDbr2Z1jHjNKx2SGSyxxefoBgUW6QjlD-rtE0m80wVkQQakxgT3Qj9Uutdr70WA_-WRzmxdp-yf52az9IMsCvfREMNIjv=s16000" /></a></div><div>Roasting hazelnuts before using them in a recipe such as this one really brings out their rich, nutty flavor, and thus intensifies the delicious factor of these cookies.</div><div><br /></div><div>It also makes it easier to grind them, as the heat of the oven will crisp them up and that's exactly how we need them to be to make our hazelnut flour.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgxQW0L22HavGsX0zLhxI5zDhwAzYfS5-VWSBKApUP9aU88et-FaQf1AWvzL18RMaHSbQo_4Y3XcKxDkTvNETQi_lMKviRM2hK09BJn8rZZDP1GqsFJVIvGkiEspbT8DhU_CZqYGVv0jgpbsyD0wywOOsknRbcbNNr6ZKLpPp4b4LBSaKbxZF3_c3E=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgxQW0L22HavGsX0zLhxI5zDhwAzYfS5-VWSBKApUP9aU88et-FaQf1AWvzL18RMaHSbQo_4Y3XcKxDkTvNETQi_lMKviRM2hK09BJn8rZZDP1GqsFJVIvGkiEspbT8DhU_CZqYGVv0jgpbsyD0wywOOsknRbcbNNr6ZKLpPp4b4LBSaKbxZF3_c3E=s16000" /></a></div><div>I used my mini food chopper/grinder which isn't as powerful as my food processor, so my flour didn't get as fine as I had hoped for. But I actually prefer the speckled look of the hazelnut meal throughout these cookies, so no worries if the same thing happens to you. </div><div><br /></div><div>Just be sure to stop grinding as soon as you start to see the hazelnuts bulk up- we don't want to turn it into butter! </div><div><br /></div><div>Now I am getting ideas for future recipes with hazelnut butter. MM. How yummy would that be? </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaAkxzVP51zCE_xKBdM2i_i5mIW3hgr_QHpiBfwomcaSdFiW0nGJBBz5c1dVi5dZckZdqdE6vMHBiiclZpfYTFTX5xQ_J6n_cjfmcpcGxs5BBHKeyq-9wng6EcH47MuhSF7EWlWaUPtqUqfb2qfihpw1PrQVclkDPd41_WlnpX_z7UT0sWEGaqOqjD=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaAkxzVP51zCE_xKBdM2i_i5mIW3hgr_QHpiBfwomcaSdFiW0nGJBBz5c1dVi5dZckZdqdE6vMHBiiclZpfYTFTX5xQ_J6n_cjfmcpcGxs5BBHKeyq-9wng6EcH47MuhSF7EWlWaUPtqUqfb2qfihpw1PrQVclkDPd41_WlnpX_z7UT0sWEGaqOqjD=s16000" /></a></div><div>Okay, back to the cookies. If a Ferrero Rocher was a cookie, I imagine this is exactly how it would taste like. Adding a touch of hazelnut flour to this fudgy chocolate cookie base and then rounding it off with the roasted hazelnuts takes these off the edge of the flavor cliff. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCBqevnEJ-Inxt1Q1xfWrxXsQTU3MLTONuAMOjiP8XuQ0xn7Zi40nZ5RwqU3w9czZFyLBj0SkHFHe66cOu7gcE_UD-RqveWO4pWjlMEhkmZlY78ME-On-tzSeR1KVwOhNQqfqcZJ0F0cQQlbHxZHl9v1aDWprdQr6AIhPIE5NI-7ozaua5oEczCFbJ=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCBqevnEJ-Inxt1Q1xfWrxXsQTU3MLTONuAMOjiP8XuQ0xn7Zi40nZ5RwqU3w9czZFyLBj0SkHFHe66cOu7gcE_UD-RqveWO4pWjlMEhkmZlY78ME-On-tzSeR1KVwOhNQqfqcZJ0F0cQQlbHxZHl9v1aDWprdQr6AIhPIE5NI-7ozaua5oEczCFbJ=s16000" /></a></div><div>My husband, who is not really a fan of baked goods, was obsessed. He also prefers his cookies on the less sweet end of the spectrum and these fit the bill precisely.</div><div><br /></div><div>In conclusion, <b>roast your hazelnuts</b>. Stain your kitchen towel with hazelnut shells. Make a mess. It is 100000000% worth it.</div><div><br /></div><h2 style="text-align: left;"></h2><blockquote><h2 style="text-align: left;">Double Chocolate Chip Hazelnut Cookies</h2><div>Yield: 12 cookies</div><div><div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a></div></div><div><br /></div><h3 style="text-align: left;"><u>Ingredients:</u></h3><div>1 and 1/4 cups all-purpose flour</div><div>1/4 cup hazelnut flour</div><div>1/3 cup cocoa powder</div><div>1 teaspoon baking powder</div><div>1/2 teaspoon baking soda</div><div>1 teaspoon cornstarch</div><div>1/2 cup unsalted butter, melted</div><div>1/2 cup light brown sugar</div><div>1/2 cup granulated sugar</div><div>1 egg, room temperature</div><div>1 teaspoon vanilla extract</div><div>1/2 cup roasted hazelnuts, roughly chopped</div><div>3/4 cup milk chocolate chips</div><div><br /></div><h3 style="text-align: left;"><u>Directions:</u></h3>Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. <div><br /></div><div>In a small bowl, whisk together flours, cocoa powder, baking powder, baking soda, and cornstarch. Set aside. </div><div><br /></div><div>In a medium-sized bowl, whisk together melted butter and sugars until well combined. Whisk in egg and vanilla extract until incorporated well.</div><div><br /></div><div>Using a spatula, fold in the dry ingredients until no streaks of flour remain. </div><div><br /></div><div>Fold in hazelnuts and chocolate chips.
Scoop out equal size balls of dough using a large cookie scoop. Bake in preheated oven for 7 minutes. Careful not to overbake these!
Rest on baking sheet for 2 minutes then transfer to a wire rack to cool completely.</div></blockquote><div></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-73602957729212153892021-11-23T08:00:00.039-05:002021-11-23T08:00:00.167-05:00Vegan Caramel Pecan Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO7QuugzeWRxy0zHFmdNDvTBV_6k8JCvy3BCLNyFIgsm1Cl0Vq00uvTGeSYuqIHPqOVlaay4ZZFw7DiyqdnqjmONigcQBYE34aQD3Q8-jaxTrIUj9RO5fGAWgYrAY2sduYdUz2GT_fwM/s1200/vegan-caramel-pecan-cheesecake-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO7QuugzeWRxy0zHFmdNDvTBV_6k8JCvy3BCLNyFIgsm1Cl0Vq00uvTGeSYuqIHPqOVlaay4ZZFw7DiyqdnqjmONigcQBYE34aQD3Q8-jaxTrIUj9RO5fGAWgYrAY2sduYdUz2GT_fwM/s16000/vegan-caramel-pecan-cheesecake-brownies.jpg" /></a></div><div>I don't know about you, but when I look at a recipe that has multiple components, that is a sign to me that it is going to be outrageously delicious. Others might look at the same recipe and think all the steps just sound like a lot of work and not worth all the effort. But me? Give me a vegan caramel pecan cheesecake brownie over a standard brownie any day of the week. I want to put in the work baby. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4GXJsLVTrpB1KWsA4nbH6CW4WKbqD94CZpOFazqoH3p4mHZhzLyFCwyWaG2GqhmiqVdI_jNTi7RZY1bDPTdtXpsqdu5VZYfghROsbYd0JViYkz2DJyCuSTHaUQscdG-ciaHt0ZtVP7A/s1200/gluten-free-cheesecake-caramel-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4GXJsLVTrpB1KWsA4nbH6CW4WKbqD94CZpOFazqoH3p4mHZhzLyFCwyWaG2GqhmiqVdI_jNTi7RZY1bDPTdtXpsqdu5VZYfghROsbYd0JViYkz2DJyCuSTHaUQscdG-ciaHt0ZtVP7A/s16000/gluten-free-cheesecake-caramel-brownies.jpg" /></a></div><div>Surprisingly enough, although this recipe does have a few different components to it, each step is really straightforward and simple to put together. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIlHrJeObyaUVxEVpr9chvWcVFg56Ue3jrNdq5kuikxzrGpgzIXtuHjmXL_9BRja_vJmMZ1Lt1-ftTFfeqaMLENyluTwbjdHw_d-6osjX4aLkhjq3SXgHgKWxh4O_ci4tx-krm6irOA8/s1200/vegan-cheesecake-caramel-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIlHrJeObyaUVxEVpr9chvWcVFg56Ue3jrNdq5kuikxzrGpgzIXtuHjmXL_9BRja_vJmMZ1Lt1-ftTFfeqaMLENyluTwbjdHw_d-6osjX4aLkhjq3SXgHgKWxh4O_ci4tx-krm6irOA8/s16000/vegan-cheesecake-caramel-brownies.jpg" /></a></div><div>You start with the "caramel", which is made from medjool dates, almond butter, maple syrup and a bit of vanilla extract. Honestly, you could have fooled me. If I didn't make it myself, I would never be able to tell the difference. </div><div><br /></div><div>The cheesecake batter is made from coconut cream, cashew butter, more maple syrup and vanilla extract, and a bit of cornstarch to thicken it up. It comes together in a blender in seconds and then you are onto the brownie base.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFLP3HV0_jnMcJNIdIFhB6ZzKnOTAADggeAg1XOvL_fTZGAmBHOf7uMIjvNxWkAiswDUIP-GmWdk5hhvl_wxpubwvQa9R5OFL6aXJsx2ltYp70lxrk6doEcBXS51QDfYHbdAzLUyUEPg/s1200/cheesecake-caramel-pecan-swirl-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFLP3HV0_jnMcJNIdIFhB6ZzKnOTAADggeAg1XOvL_fTZGAmBHOf7uMIjvNxWkAiswDUIP-GmWdk5hhvl_wxpubwvQa9R5OFL6aXJsx2ltYp70lxrk6doEcBXS51QDfYHbdAzLUyUEPg/s16000/cheesecake-caramel-pecan-swirl-brownies.jpg" /></a></div><div>It's your standard brownie batter which the exception of flax eggs to substitute regular eggs, coconut sugar in place of granulated sugar, and avocado oil rather than butter. The original recipe creator mentioned that avocado oil contrary to coconut oil keeps the brownies soft after cooling and I do agree.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkET7y7TpaYdMYqc1KGnIbuNgdHWQ8Y9zNKkAuGCotUXtlEGBxeBHdpr2VlusSF6au63rUHt5BRfxSBYOFZ5LQd8Fch7q9ksmSBRh46WNsP50Vfc61RaNFTPrvEDs7KBKyHeG3kQVYgk/s1000/vegan-gluten-free-cheesecake-caramel-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkET7y7TpaYdMYqc1KGnIbuNgdHWQ8Y9zNKkAuGCotUXtlEGBxeBHdpr2VlusSF6au63rUHt5BRfxSBYOFZ5LQd8Fch7q9ksmSBRh46WNsP50Vfc61RaNFTPrvEDs7KBKyHeG3kQVYgk/s16000/vegan-gluten-free-cheesecake-caramel-brownies.jpg" /></a></div><div>These were the fudgiest, richest brownies I have ever had. And combined with the cheesecake layer, caramel swirls, and toasty pecans- it was a total flavor bomb in my mouth. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6pVVpfMvwYjSdG64NkzOKCCpguHlytlQYsiFK6OfZFB2QPpYfcrec__Y9ShIDuVvRZqGoeEZF7y4nd0H1FwrMiGpxsTMkPjb2tetK7ijAvWICGBDoCAk4YfA4wr4FU1CYitTsCbWY0k/s1200/caramel-pecan-cheesecake-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6pVVpfMvwYjSdG64NkzOKCCpguHlytlQYsiFK6OfZFB2QPpYfcrec__Y9ShIDuVvRZqGoeEZF7y4nd0H1FwrMiGpxsTMkPjb2tetK7ijAvWICGBDoCAk4YfA4wr4FU1CYitTsCbWY0k/s16000/caramel-pecan-cheesecake-brownies.jpg" /></a></div><div>If you're looking to impress your guests this week, then you need to make these for sure. They are guaranteed to blow them away, and after the fact, be sure to let them know that these are actually vegan, gluten-free, AND refined-sugar-free. Mic drop.</div><div><div><h2 style="text-align: left;"></h2></div></div><blockquote><div><div><h2 style="text-align: left;">Vegan Caramel Pecan Cheesecake Brownies</h2><div>Yield: 16 brownies</div><div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration-line: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a></div></div></div><div><br /></div><h3 style="text-align: left;">Ingredients:</h3><div><b>For the caramel:</b></div><div>1/2 cup medjool dates, pitted (soaked in warm water for 30 minutes)</div><div>1 heaping tablespoon almond butter</div><div>1 tablespoon maple syrup</div><div>1/8 teaspoon alt</div><div>1 teaspoon vanilla extract</div><div>1/4 cup water, as needed</div><div><br /></div><div><b>For the cheesecake:</b></div><div>3/4 cup <a href="https://www.amazon.com/Thai-Kitchen-Gluten-Coconut-Cream/dp/B00R61K7FO/ref=asc_df_B00R61K7FO/?tag=hyprod-20&linkCode=df0&hvadid=312155073561&hvpos=&hvnetw=g&hvrand=12673107183632293162&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015335&hvtargid=pla-571549993148&th=1">coconut cream</a></div><div>1/2 cup cashew butter</div><div>2 tablespoons maple syrup</div><div>1/8 teaspoon salt</div><div>1 teaspoon vanilla extract</div><div>2 tablespoons cornstarch</div><div><br /></div><div><b>For the brownies:</b></div><div>1/2 cup avocado oil</div><div>3 tablespoons almond butter</div><div>1 cup coconut sugar</div><div>2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)</div><div>2 teaspoons vanilla extract</div><div>1 cup gluten-free all-purpose flour</div><div>1/2 cup cocoa powder</div><div>1/4 teaspoon salt</div><div>1/2 cup pecans, toasted and chopped</div><div><br /></div><h3 style="text-align: left;">Directions:</h3><div><b>For the caramel:</b></div><div>In a blender or food processor, combine all ingredients and blend until smooth. Caramel should be a "pourable" consistency, but not runny. Add water as needed. Set aside. </div><div><br /></div><div><b>For the cheesecake:</b></div><div>In a blender, add all ingredients and blend together until smooth, scraping down the sides as needed. Set aside. </div><div><br /></div><div>Preheat oven to 350 degrees F. Spray an 8x8 glass baking dish with non-stick spray, then line with parchment paper, and spray again.</div><div><br /></div><div><b>For the brownies:</b></div><div>Combine ingredients for flax eggs and refrigerate for 15 minutes. </div><div><br /></div><div>In a medium-sized bowl, whisk together avocado oil, almond butter, and coconut sugar until well-combined. </div><div><br /></div><div>Add flax eggs and vanilla extract, and whisk together until well-incorporated. Pour in flour, cocoa powder, and salt; then use an electric hand mixer to beat together until smooth. Batter will be thick. Fold in pecans.</div><div><br /></div><div>Pour brownie batter into prepared baking dish. Drop tablespoons of cheesecake and caramel mixtures on top of brownie batter, then swirl together with a knife. Sprinkle additional chopped pecans on top. </div><div><br /></div><div>Bake for 30-35 minutes or until set; be careful not to over-bake or the brownies will turn out dry! </div><div><br /></div><div>Let cool to room temperature. Store in refrigerator. </div><div><br /></div><div>s<span style="font-size: x-small;">lightly adapted from <a href="https://www.fragrantvanilla.com/vegan-caramel-pecan-cheesecake-swirl-brownies/">Fragrant Vanilla </a></span></div></blockquote><div><span style="font-size: x-small;"><a href="https://www.fragrantvanilla.com/vegan-caramel-pecan-cheesecake-swirl-brownies/"></a></span></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-53260287088412192542021-08-24T21:12:00.000-04:002021-08-24T21:12:25.605-04:00Mini Hummingbird Smash Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhvIuMzHKt2yBVGJOLVXbMUIAy2z9hKr3V_8iRJ6nrRKTmg0gnYsTE4ciiN7-XHSiO5uwcavUKx6VVaouCmsITCQlSSEM1YoCiUe4uDUVkwC-5zHXKbuzijEFucs2QxDs7HWSbwTv6Uc/s1200/mini-tiered-healthy-smash-cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhvIuMzHKt2yBVGJOLVXbMUIAy2z9hKr3V_8iRJ6nrRKTmg0gnYsTE4ciiN7-XHSiO5uwcavUKx6VVaouCmsITCQlSSEM1YoCiUe4uDUVkwC-5zHXKbuzijEFucs2QxDs7HWSbwTv6Uc/s16000/mini-tiered-healthy-smash-cake.jpg" /></a></div><div>I have an idea. I know, it's probably going to stir up some controversy. But I'm just going to put it out there.</div><div><br /></div><div>Rather then spending all our time and money planning a first birthday party for a child that will more than likely not remember a thing about it, can we celebrate moms surviving their first year of motherhood? Because that sounds like the kind of party I am down for. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgQJn4id93JfeUM-oJ6QggS68z7modW98uJdMOIQ4tRM1ORLDYLdFAZTb5HoEplkeU4kMdJMOzlHeIOS8iDqHx1by1GPLoSV36PJm0pRMcsuTXBH_RyXHAVLZmJUfh3YPlalrunCh-7U/s1200/tiered-sugar-free-smash-cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgQJn4id93JfeUM-oJ6QggS68z7modW98uJdMOIQ4tRM1ORLDYLdFAZTb5HoEplkeU4kMdJMOzlHeIOS8iDqHx1by1GPLoSV36PJm0pRMcsuTXBH_RyXHAVLZmJUfh3YPlalrunCh-7U/s16000/tiered-sugar-free-smash-cake.jpg" /></a></div><div>Even MORE kids running around everywhere? Making MORE of a mess that will need to be cleaned up? It couldn't be me.</div><div><br /></div><div>But being showered with gifts and appreciation for keeping a whole human being alive for 365 days? I love it. I need it.</div><div><br /></div><div>Because the truth is, when you're pregnant, everyone treats you like royalty. Have a seat. Are you hungry? Are you craving anything? Do you need a foot massage? </div><div><br /></div><div>But after you deliver that baby and you have ONE well-check at 6 weeks, you are released into a world of unknowns. And you are alone. And the transition and mental shift of having autonomy to someone needing you ALL the time can really do a number on a person. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uDrzciKqt6ByeaYCY2BYpaafK6u321Rv8TCeXuHKe8QOqK-hVBKVAABK46V7KMtYPQfkylhHXbLA9biOH6cnZkw_yUetEKtAPXm1dWTocuViWiSlPcCG8yNRyN-Mh0f628DuLKTSht0/s1200/smash-cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uDrzciKqt6ByeaYCY2BYpaafK6u321Rv8TCeXuHKe8QOqK-hVBKVAABK46V7KMtYPQfkylhHXbLA9biOH6cnZkw_yUetEKtAPXm1dWTocuViWiSlPcCG8yNRyN-Mh0f628DuLKTSht0/s16000/smash-cake.jpg" /></a></div><div>So yes, I feel like moms are the ones who deserve to be celebrated after that first year. Nonetheless, I had to make my little girl a smash cake to photograph and remember how tiny her little hands were on the eve of her first birthday. </div><div><br /></div><div>I'm very much THAT crunchy mom, so no, this cake does not have any sugar. It does, however, have maple syrup and I chose to use a cream cheese frosting rather than the buttery/sugar laden alternative.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMBnPmLIeDxRmxCbvQuPuFLLRuWcoQZABeBfTArwSgcNBA7PSCWf7lkIviILt1MWhyrOuDSiSxspBDBdXcbGNyzvu_eyOcZkRxr3ziwJeRujRLz7L7lIeAVm2SchIWBr8piesHVgkGBo/s1200/mini-hummingbird-smash-cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMBnPmLIeDxRmxCbvQuPuFLLRuWcoQZABeBfTArwSgcNBA7PSCWf7lkIviILt1MWhyrOuDSiSxspBDBdXcbGNyzvu_eyOcZkRxr3ziwJeRujRLz7L7lIeAVm2SchIWBr8piesHVgkGBo/s16000/mini-hummingbird-smash-cake.jpg" /></a></div><div>She loved it. And if I ever had any doubt about whether or not she was my child- well, the way she grabbed the top tier off and bit into it like a burger certainly confirmed she's got my blood running through her veins. </div><div><div><br /></div><h2 style="text-align: left;"></h2></div><blockquote><div><h2 style="text-align: left;">Mini Hummingbird Smash Cake</h2><div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a></div></div><div><br /></div><h3 style="text-align: left;"><u>Ingredients:</u></h3><div>1 and 1/2 cups sprouted wheat flour</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon ground cinnamon</div><div>2 tablespoons maple syrup</div><div>1 egg plus 1 egg yolk</div><div>3/4 cup melted coconut oil</div><div>1/2 teaspoon vanilla extract</div><div>1/3 cup crushed pineapple</div><div>1 cup mashed bananas</div><div><br /></div><div><b>For the cream cheese frosting:</b></div><div>4 oz. cream cheese, room temperature</div><div>2 tablespoons maple syrup</div><div><br /></div><h3 style="text-align: left;"><u>Directions:</u></h3><div>Preheat oven to 350 degrees F. Line a 1/4 sheet baking pan with parchment paper. </div><div><br /></div><div>In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Add in maple syrup, egg, egg yolk, coconut oil, and vanilla extract and whisk together until well-combined. Gently fold in crushed pineapple and mashed bananas. </div><div><br /></div><div>Pour batter into prepared sheet pan. Bake for 15-18 minutes, or until a toothpick inserted into cake comes out clean. </div><div><br /></div><div>Let cake cool to room temperature in pan. Once completely cooled, use a 4-inch round (or any size/shape cutter of your choice) to cut out individual cake layers. Wrap and refrigerate layers until ready to frost.</div><div><br /></div><div><b>To prepare frosting</b>, use an electric hand mixer to beat softened cream cheese until smooth. Add in maple syrup and beat until incorporated. Frost cake as desired. </div><div><br /></div><div><span style="font-size: x-small;">Slightly adapted from <a href="https://www.thebakerchick.com/hugos-barely-sweetened-banana-pineapple-smash-cake/" target="_blank">The Baker Chick</a></span></div></blockquote><div><a href="https://www.thebakerchick.com/hugos-barely-sweetened-banana-pineapple-smash-cake/" target="_blank"></a></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-20731581074122616482021-03-13T08:00:00.005-05:002021-03-13T08:00:02.147-05:00Butternut Squash Cupcakes with Chai Infused Whipped Cream <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBkHkWANGGTmdDWN0naSrxBKx8kgtOfl49V8Q4PQ1hUaeQVOd1CD13oOBv9HNPnRd6eAGcJk2RlskOL4TdIvxgKpVh1Lnh-ac-gHrsVfYGC-5xuyDtiGXOxwXQ1xJsCjYN9vpDQ3hU68/s1200/butternut-squash-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBkHkWANGGTmdDWN0naSrxBKx8kgtOfl49V8Q4PQ1hUaeQVOd1CD13oOBv9HNPnRd6eAGcJk2RlskOL4TdIvxgKpVh1Lnh-ac-gHrsVfYGC-5xuyDtiGXOxwXQ1xJsCjYN9vpDQ3hU68/s16000/butternut-squash-cupcakes.jpg" /></a></div><div>What do you do when you've got leftover butternut squash from making baby food? Most people would suggest making soup. Me? I'm more of a dessert gal. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiCrgrpN6vrsnLjNcIoBWg1GhfpJ9bF5w4AugXx2c5ySkaVApXddbQC3G6KBYPRK9B8VoTLs2fuYcCJ02fpBHtE6GrIwDc0ajWRfsxPGqZ0pEKstPX4ebryhbsiM0-QglVzBPbnyZedk/s1200/chai-butternutsquash-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiCrgrpN6vrsnLjNcIoBWg1GhfpJ9bF5w4AugXx2c5ySkaVApXddbQC3G6KBYPRK9B8VoTLs2fuYcCJ02fpBHtE6GrIwDc0ajWRfsxPGqZ0pEKstPX4ebryhbsiM0-QglVzBPbnyZedk/s16000/chai-butternutsquash-cupcakes.jpg" /></a></div><div>We haven't had a new cupcake recipe around here in a while and I feel like butternut squash never gets a chance to be sweet, only savory. So, we're switching things up and letting it shine in the best way I know how. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspqRn0izIhO2DrU2cdwdi4alJrXiOaIpAVDY1PO6XToMjoLvn3BdzrZas4UVOupvsG1aBeIm5N4-VbZ5eL-x7UVnOAgTbDfK5-GyfZiBOIwsATN8-tEo8driP7d1NvC-srdCiAD6RPas/s1200/spiced-butternut-squash-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspqRn0izIhO2DrU2cdwdi4alJrXiOaIpAVDY1PO6XToMjoLvn3BdzrZas4UVOupvsG1aBeIm5N4-VbZ5eL-x7UVnOAgTbDfK5-GyfZiBOIwsATN8-tEo8driP7d1NvC-srdCiAD6RPas/s16000/spiced-butternut-squash-cupcakes.jpg" /></a></div><div>Full of warm winter spices and topped with a lightly sweetened whipped cream, these cupcakes are absolutely to die for. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU2-Z1rZzlv9vNRn4Yd_-qKJbp-sbAlaZtkMnBQTw5i_BjvY3c-NLxBhm7gUxuVAJxEeTQyykXeOx5IU3SQCVqwBAF0H2d1PJwfTicyAvkBtz3mburFlQWY9YLU1-f3Px-n5sEC2MfH8/s1200/butternut-squash-cupcakes-chai-whipped-cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU2-Z1rZzlv9vNRn4Yd_-qKJbp-sbAlaZtkMnBQTw5i_BjvY3c-NLxBhm7gUxuVAJxEeTQyykXeOx5IU3SQCVqwBAF0H2d1PJwfTicyAvkBtz3mburFlQWY9YLU1-f3Px-n5sEC2MfH8/s16000/butternut-squash-cupcakes-chai-whipped-cream.jpg" /></a></div><div>I'm actually surprised as to why butternut squash isn't used more often in desserts, when it's super close to it's cousin squash- pumpkin. It's got almost the same texture/taste, so I imagine it would be equally amazing in pie, cheesecake, muffins, you name it!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmtqid5_0lxNW8RpbmMThXdZ2FicjXapUpwGCBMrEvF1FTbeVVl3l1YcTjuuU6vNMrR-GY2kScvBzvk5KHYHHjWFLZGUxyRMFfzd4FEdnPm_6OQ1U_qDVaogbUIvx5qelIqXIP5wmuuI/s1200/chai-butternut-squash-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmtqid5_0lxNW8RpbmMThXdZ2FicjXapUpwGCBMrEvF1FTbeVVl3l1YcTjuuU6vNMrR-GY2kScvBzvk5KHYHHjWFLZGUxyRMFfzd4FEdnPm_6OQ1U_qDVaogbUIvx5qelIqXIP5wmuuI/s16000/chai-butternut-squash-cupcakes.jpg" /></a></div><div>Then again, it did take me approximately 30 minutes just to peel and cut the squash for steaming, so I can see why it's not everyone's first choice. Ha! </div><div><br /></div><div><br /></div><div></div><blockquote><h2 style="text-align: left;">Butternut Squash Cupcakes with Chai Infused Whipped Cream</h2><div>Yield:12 cupcakes</div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a><div><br /></div><h3 style="text-align: left;"><u>Ingredients:</u></h3><div>1 cup all-purpose flour</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon ground cinnamon</div><div>1/4 teaspoon ground ginger</div><div>1/8 teaspoon ground nutmeg</div><div>1/8 teaspoon ground cloves</div><div>1/2 stick (8 tablespoons) unsalted butter, melted and <a href="https://www.simplyrecipes.com/recipes/how_to_brown_butter/" target="_blank"><i>browned</i></a></div><div>1/2 cup packed brown sugar</div><div>1/2 cup granulated sugar</div><div>2 large eggs </div><div>1 cup butternut squash puree</div><div><br /></div><div><b>For the chai infused whipped cream:</b></div><div>1 cup heavy cream</div><div>2 chai tea bags</div><div>1 tablespoon granulated sugar</div><div><br /></div><h3 style="text-align: left;"><u>Directions:</u></h3><div>Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.</div><div><br /></div><div>In a large bowl, whisk together all of the dry ingredients. Set aside.</div><div><br /></div><div>In a medium-sized bowl, whisk together browned butter, brown sugar, granulated sugar, and eggs until well-combined. Add in butternut squash puree and whisk until incorporated.</div><div><br /></div><div>Pour wet ingredients into dry and stir, just until no streaks of flour remain. </div><div><br /></div><div>Using a medium-sized cookie scoop, evenly distribute batter between cupcake liners, filling each one 2/3 of the way full. </div><div><br /></div><div>Bake in preheated oven for 20-22 minutes. Remove from oven and rest for 1 minute in pan before transferring to a wire rack to cool completely.</div><div><br /></div><div><b><u>To make the whipped cream</u></b>, heat heavy cream in a small saucepan until just barely simmering. Remove from the heat, add the tea bags and cover the saucepan to let the tea steep for 10 minutes. Remove the tea bags, squeezing their liquid back into the heavy cream. Refrigerate heavy cream for 45 minutes-1 hour, or overnight if you are frosting the next day. </div><div><br /></div><div>Add sugar to chilled heavy cream and using an electric hand mixer, beat until stiff peaks form. Use a piping bag fitted with a star decorating tip to pipe swirls of whipped cream on top of each cupcake. Garnish with cinnamon, if desired.</div></blockquote><div></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-87197046026402603042021-02-12T17:08:00.001-05:002021-02-12T17:09:09.897-05:00Strawberry Cheesecake Macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKQSH227SxC-bRX_gQF52UlKz5ErwpoROOTYWMKN5hxSr4xmnWxWRIui3YKbK-FnK9lJOa39rYYW5nAxSlPFEDWnOFV6QJjGLJeWwViQwOPe5r6wHJ96IIuTJqc-OAM7fOjSd1qx3ulU/s1200/strawberry-cheesecake-macarons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="840" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKQSH227SxC-bRX_gQF52UlKz5ErwpoROOTYWMKN5hxSr4xmnWxWRIui3YKbK-FnK9lJOa39rYYW5nAxSlPFEDWnOFV6QJjGLJeWwViQwOPe5r6wHJ96IIuTJqc-OAM7fOjSd1qx3ulU/s16000/strawberry-cheesecake-macarons.jpg" /></a></div><div>Well, well, well, macarons. We meet again. I took an almost two year hiatus from making you guys, but I am back and apparently, better than ever. These are my <i><b>least</b></i> hollow macarons to date. In fact, these weren't hollow at all. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zZcZqJoikBLxTO2tMFNnd2qxAyxf4RiizWbZwlBdBvDWx_blEo7EZvfQFUk7ZWTqBSZQHLuD1ZVKLlusNau_sjLgTNExan-uK1RXxh_NbIKn4Lv-mCeLfCmlPcG7jx0hiWjzCqdObuU/s1200/valentines-day-macarons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zZcZqJoikBLxTO2tMFNnd2qxAyxf4RiizWbZwlBdBvDWx_blEo7EZvfQFUk7ZWTqBSZQHLuD1ZVKLlusNau_sjLgTNExan-uK1RXxh_NbIKn4Lv-mCeLfCmlPcG7jx0hiWjzCqdObuU/s16000/valentines-day-macarons.jpg" /></a></div><div>But it's not always rainbows and butterflies. Baking macarons while simultaneously hoping your infant doesn't wake up as you are making the sugar syrup is pretty nerve-wracking to say the least. And sometimes, it makes you forget that the mixer needs to be on high while you're adding said sugar syrup so that you don't cook your egg whites. </div><div><br /></div><div>So yeah, that happened. Surprisingly enough, a few strands of cooked egg white didn't affect my batter and my first batch of these wasn't half bad. The color was just off.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGh44cM0IQVNwvAJGfOVfriJlFn-Clt9ABNbIFOBcgzqZ4Inh6VHAjDkmSV6DpUee8SaqmcqJYvWz_lajkr5hQxSG1p-EGCQTZ3jV4ThzdlweWDHbeItREl3_XRWHkYp6CatsMM9pulY/s1200/italian-method-strawberry-macarons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="772" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGh44cM0IQVNwvAJGfOVfriJlFn-Clt9ABNbIFOBcgzqZ4Inh6VHAjDkmSV6DpUee8SaqmcqJYvWz_lajkr5hQxSG1p-EGCQTZ3jV4ThzdlweWDHbeItREl3_XRWHkYp6CatsMM9pulY/s16000/italian-method-strawberry-macarons.jpg" /></a></div><div>I wanted to try to go completely food coloring-free, but unfortunately, when using freeze-dried strawberries without any added food coloring, it creates a sort of brownish-faintly pinkish color that's not very appealing. So, I made them again with some more coloring. Feel free to use as much food coloring as you'd like, just be sure to use a gel paste or a powdered one would be even better.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahH_GMNfbuSITF38LCK-dqQKyhax110oA_gzgCbxKiIU-o84OJY2Us0d95mndpunkqsbInLkHJB5aGO66qqKEjTHdoiPZff4rALso-0UdsiJJArb1ObT32HfKZvLLAiF7C0l7JV8-jX8/s1200/strawberry-cheesecake-filling-macarons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahH_GMNfbuSITF38LCK-dqQKyhax110oA_gzgCbxKiIU-o84OJY2Us0d95mndpunkqsbInLkHJB5aGO66qqKEjTHdoiPZff4rALso-0UdsiJJArb1ObT32HfKZvLLAiF7C0l7JV8-jX8/s16000/strawberry-cheesecake-filling-macarons.jpg" /></a></div><div>Now let's talk flavor! I've said it before and I'll say it again--- freeze-dried strawberries are THE way to achieve perfect strawberry flavor in all your baked goods. It's just so effortless. These macarons shells are strawberry flavored and I paired them with a liquid cheesecake filling. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIUJ5EE5LowBU0TqykkEM2252VvmS0-oXZccT9vp03iD4F2yxFO3WOdYkbasFUBBfJgv0CyBPUkDxrZTq-1HO2UnJM2vfSml49lSHM694G4FrkuvBIMobSWEfrj27Tc4mqVgQJba7_kg/s1200/italian-method-strawberry-cheesecake-macarons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIUJ5EE5LowBU0TqykkEM2252VvmS0-oXZccT9vp03iD4F2yxFO3WOdYkbasFUBBfJgv0CyBPUkDxrZTq-1HO2UnJM2vfSml49lSHM694G4FrkuvBIMobSWEfrj27Tc4mqVgQJba7_kg/s16000/italian-method-strawberry-cheesecake-macarons.jpg" /></a></div><div>Yes, that's right. Liquid cheesecake. Created by the famous Christina Tosi and in my opinion, it should really be called liquid gold. It's heavenly and lends these macarons the perfect cheesecake flavor without overdoing it with a sometimes too sweet cream cheese frosting.</div><div><br /></div><div></div><blockquote><h2 style="text-align: left;">Strawberry Cheesecake Macarons</h2><div>Yield: 30 macarons</div><div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration-line: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a> </div><div><br /></div><h3 style="text-align: left;"><u>Ingredients: </u></h3><div>106 grams almond flour </div><div>100 grams powdered sugar</div><div>12 grams ground freeze-dried strawberries</div><div>41 grams egg whites, for almond paste </div><div>45 grams egg whites, for meringue </div><div>118 grams granulated sugar </div><div>79 grams water</div><div><br /></div><div><b>For the liquid cheesecake filling:</b></div><div>One 8-ounce package cream cheese</div><div>3/4 cup granulated sugar</div><div>1 tablespoon cornstarch</div><div>1 teaspoon kosher salt</div><div>2 tablespoons whole milk</div><div>1 large egg</div><div><br /></div><h3 style="text-align: left;"><u>Directions:</u></h3><div>Line two baking sheets with parchment paper or silicone mats. Set aside. </div><div><br /></div><div> Add almond flour, powdered sugar, and ground freeze-dried strawberries to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve. Add 41 grams egg whites to the almond flour/powdered sugar mixture. Mix together with a spatula until you form a uniform paste. Set aside. </div><div><br /></div><div>To the bowl of a stand mixer, fitted with a whisk attachment, add 45 grams egg whites. (Add food coloring at this step, if desired) Beat on medium speed until soft peaks form. At the same time, add water and granulated sugar to a small saucepan. Heat on medium-heat, monitoring the temperature with a candy thermometer while you do so. Once the temperature is 248 degrees F, you'll want to switch the speed of the mixer to medium-low, and slowly stream the hot syrup unto the mixer. Then, increase the speed to high and beat until the meringue reaches stiff, glossy peaks. </div><div><br /></div><div>Fold 1/3 of the meringue into the almond paste, mixing until well-incorporated. Add in the rest of the meringue, and fold until the batter is able to run off the spatula in ribbons. </div><div><br /></div><div>Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. I piped some hearts freehand as well.</div><div><br /></div><div>Rest the macarons for 10 minutes, or until a skin forms. </div><div><br /></div><div>Preheat oven to 320 degrees F. Bake macarons for 13-15 minutes. Allow macarons to completely cool on baking sheets before removing.</div><div><br /></div><div><b>To make the liquid cheesecake</b>, add cream cheese to a bowl and using an electric hand mixer, beat for a few minutes until smooth and creamy. Beat in sugar, until well-incorporated.</div><div><br /></div><div>In a glass measuring up, whisk together cornstarch, salt, and milk. Add in egg and whisk until well-combined. Pour egg mixture into cream cheese mixture slowly, beating after each addition until well-incorporated. </div><div><br /></div><div>Line an 8x8 inch glass pan with wax paper. Pour cheesecake mixture into pan and bake in a 300 degree preheated oven for 15-20 minutes. The outside edges should be set and the middle should be jiggly and not quite set.</div><div><br /></div><div>Let cool to room temperature, then refrigerate overnight. Transfer liquid cheesecake to a piping bag and pipe a dollop onto the flat side of half the shells. Top with opposite shell. </div><div><br /></div><div>Refrigerate macarons in an airtight container for 24 hours to let the flavors develop. Bring to room temperature (about 2 hours) before serving.</div></blockquote><div></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-56393445255421577452021-01-07T08:00:00.021-05:002021-01-07T08:00:00.171-05:00Lactation Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3FVw_kUJ8PRGPYaz69V-_TvLmBRiwELRy3UaPK7c-8dSh2jfmsGMKekkuJtMiICAvJyZfA7v9ZgMBAajY4VlDqETMRN7xjTorXWGNWqiIRP1FVgjVSnFb6U5qFjTrgqiPoCi9i67mJI/s1200/lactation-brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3FVw_kUJ8PRGPYaz69V-_TvLmBRiwELRy3UaPK7c-8dSh2jfmsGMKekkuJtMiICAvJyZfA7v9ZgMBAajY4VlDqETMRN7xjTorXWGNWqiIRP1FVgjVSnFb6U5qFjTrgqiPoCi9i67mJI/s16000/lactation-brownies.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">New year, same pandemic. Can you believe it? None of us ever imagined it would go on this long. None of us expected to be wearing masks to every outing and having drive by parties/events. Between the loss of jobs and social isolation, we have had a pretty rough year.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RHLZLhyphenhyphenRumZjqoLdCLnitNUy9daRSZM7yU_EDF-H5fJKt9uplxi-bCfPVyH1KBoCPGXT3jr63zHmYilBsKzK3_ITvDYX3mv34L8s7hEYJWQjpgPtIV7GltlSq1G3OukIJ1mon9kKBc8/s1200/vegan-fudge-brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RHLZLhyphenhyphenRumZjqoLdCLnitNUy9daRSZM7yU_EDF-H5fJKt9uplxi-bCfPVyH1KBoCPGXT3jr63zHmYilBsKzK3_ITvDYX3mv34L8s7hEYJWQjpgPtIV7GltlSq1G3OukIJ1mon9kKBc8/s16000/vegan-fudge-brownies.jpg" /></a></div><div>But the one good thing to come out of 2020 was - drumroll please ...... babies. Lots and lots of babies. Not sure if it had anything to do with us being home all day, but 2020 was definitely the year of pregnancy & birth announcements. </div><div><br /></div><div>So to follow up from my <a href="https://www.confessionsofaconfectionista.com/2020/04/zucchini-chocolate-chip-banana-bread.html" target="_blank"><b>quarantine banana bread</b></a> from 9 months ago, I bring you- <i>lactation</i> brownies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_h-HYroq_dcTFoTHVaqgpOfjpFQUh6MjfJO_TR_QPe1Fpwtr9bpHdlMm3jtYc8ikMTjLUocTYbEXSScugTCA05IIYAeQsYGeH_QhIbPydRNeAtd2CchztGFpxKhrm6qCMUQtFUXAL0E/s1200/vegan-oat-flour-brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_h-HYroq_dcTFoTHVaqgpOfjpFQUh6MjfJO_TR_QPe1Fpwtr9bpHdlMm3jtYc8ikMTjLUocTYbEXSScugTCA05IIYAeQsYGeH_QhIbPydRNeAtd2CchztGFpxKhrm6qCMUQtFUXAL0E/s16000/vegan-oat-flour-brownies.jpg" /></a></div><div>I may or may not have been one of those people with a birth announcement in 2020. And I may or may not have purchased lactation brownies, took one look at the ingredients, and thought to myself why all the galactogogues were way down at the end of the list. I mean, I could have been eating cosmic brownies if we're being honest. No benefit whatsoever! </div><div><br /></div><div>So I took it upon myself to to create a lactation brownie that lives up to its name and is packed with all the goods that our milk supply needs. The main ones- oat flour, flaxseeds, and brewer's yeast. Plus, I threw in some coconut oil which is high in essential fatty acids, helping you produce fattier, more nutritious breast milk. </div><div><br /></div><div>Another great thing about these brownies is they are dairy and gluten-free, so it works out perfectly for those breastfeeding moms who may be required to eliminate those from their diet.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-FuWnXA3RjzuNrefHR75kt48OLjaFbdURnbZ1SPfc__Y7gOx2pUs29IKUjYPc1jTRSsl6DHmuxhTyZ6_kBkwpeToHikl1cN7SsakF3bYfBTahfL3ybS8lfXzv9I8gZmCEEPgHHXictc/s1200/oat-flour-brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-FuWnXA3RjzuNrefHR75kt48OLjaFbdURnbZ1SPfc__Y7gOx2pUs29IKUjYPc1jTRSsl6DHmuxhTyZ6_kBkwpeToHikl1cN7SsakF3bYfBTahfL3ybS8lfXzv9I8gZmCEEPgHHXictc/s16000/oat-flour-brownies.jpg" /></a></div><div>Holy grail of lactation brownies-<b> these are IT</b>. So rich and so fudgy that my husband thought these were from a box mix! I didn't have a chance to freeze these since I demolished the entire pan in one sitting but I imagine they freeze well too. Make some for yourself or drop some off for a new mama, she will be forever grateful! </div><div><br /></div><div></div><blockquote><h2 style="text-align: left;">Lactation Brownies</h2><div>Yield: 16 squares</div><a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a><div><br /></div><h3 style="text-align: left;"><u>Ingredients:</u></h3><div>3 tablespoons ground flaxseed + 1/2 cup water</div><div>3/4 cup oat flour</div><div>1/4 cup cocoa powder</div><div>2 tablespoons brewer's yeast</div><div>1/2 teaspoon salt</div><div>6 ounces dark chocolate chunks, melted (dairy-free to make these vegan)</div><div>1/2 cup coconut oil, melted</div><div>3/4 cup granulated sugar</div><div>1 teaspoon vanilla extract</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>Directions:</u></h3><div>Preheat oven to 350 degrees F. Line an 8x8 glass baking pan with parchment paper, leaving an overhang on opposite sides.</div><div><br /></div><div>Stir together ground flaxseed and water and let stand for 5 minutes to thicken. </div><div><br /></div><div>In a small bowl, whisk together dry ingredients and set them aside. In a medium-sized bowl, using an electric hand mixer, beat together melted coconut oil and granulated sugar. Beat in melted chocolate. Pour in flax egg mixture and vanilla extract and beat for an additional minute.</div><div><br /></div><div>Add in dry ingredients and use a spoon to gently stir them in, just until no streaks of flour remain.</div><div><br /></div><div>Pour batter into prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool to room temperature before cutting. </div></blockquote><div></div><div><br /></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-88369882900208412212020-04-08T08:00:00.000-04:002020-04-08T08:00:06.464-04:00Zucchini Chocolate Chip Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is April 8th, 2020 and although each state's current quarantine orders started at different times, I think I speak for all of us when I say it feels like day 102139. Yes, that's correct, we are under quarantine. For those of you who will read this, possibly years down the road from now, quickly Google "COVID-19" and you will learn all about the scary disease that plagued America and many other parts of the world and closed down schools and businesses, leaving the majority of us at home and jobless.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4MZkopryHn8l4O-wPJe5X8G2tUa5HW274FtaweEZXRZnClK4y5Ohc7VwTB4awyXOZ31b5S8lyekLPTD8FAQEoDF7wCsu3Ot_j213rLZ9U3L7soaJhb65ia1E4Hdz-12RDFnAFrSZKtU/s1600/zucchini-banana-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4MZkopryHn8l4O-wPJe5X8G2tUa5HW274FtaweEZXRZnClK4y5Ohc7VwTB4awyXOZ31b5S8lyekLPTD8FAQEoDF7wCsu3Ot_j213rLZ9U3L7soaJhb65ia1E4Hdz-12RDFnAFrSZKtU/s1600/zucchini-banana-bread.jpg" /></a></div>
Right now in Ohio, we have not yet hit the peak of this deadly virus, and though it's only been a few weeks since we have been ordered to stay at home to prevent the spread, the number on many of our scales is already rising. Let's be honest, a lot of us are finding ourselves eating out of boredom and/or stress and it's just not the greatest for our health.<br />
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So, I'm here to remedy that. I can't show you how to make homemade hand sanitizer or homemade disinfecting wipes, but I can show you how to sneak some greens into your banana bread so that you don't feel entirely guilty about snacking.<br />
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All you need other than the typical banana bread ingredients is one medium-sized zucchini. That should give you about 2 cups grated, which will be incorporated into your batter. This recipe also calls for minimal oil, which is great for keeping calories low. The bananas and zucchini work together to keep this loaf deliciously moist.<br />
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Plus, the zucchini dissolves while baking so picky eaters won't even be able to tell! You may not be winning at homeschooling right now, but this banana bread will definitely win you over with your kids.<br />
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<h2 style="text-align: left;">
Zucchini Chocolate Chip Banana Bread</h2>
Yield: One 9x5 loaf<br />
<a class="nopin" href="http://www.printfriendly.com/" onclick="window.print();return false;" printfriendly="" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfZQhxTVjzUTDF43n28iFDY4492mu-C2WHGOqv-JrbwiKylvQ77lnu7iT54-cKgGTOtA5MCfzZcl64xchiS3w456ysbk8FRq3U4neBJmGqopW98e02J_t31Y-0k7kMA-NoYtxSG0d_UM/s1600/print1.jpg" style="-webkit-box-shadow: none; border: none; box-shadow: none; height: 25px; width: 75px;" /></a><br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 and 3/4 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1 and 1/2 teaspoons baking powder<br />
1/2 teaspoon sea salt<br />
1 teaspoon ground cinnamon<br />
2 large eggs<br />
1/2 cup granulated sugar<br />
1/2 cup dark brown sugar<br />
2 ripe bananas, mashed<br />
2 cups grated zucchini<br />
3 tablespoons avocado oil<br />
1 teaspoon vanilla extract<br />
1 cup semi-sweet chocolate chips<br />
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<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F.<br />
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Spray a 9x5 inch glass loaf pan with non-stick spray, then line with parchment paper, leaving an overhang on opposite sides.<br />
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In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.<br />
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In another large bowl, using an electric hand mixer, beat together eggs and sugars until fluffy and well-combined, about 2 minutes.<br />
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Add mashed bananas, zucchini, oil, and vanilla, and beat for an additional minute. Pour in the flour mixture and mix just until combined. Fold in 3/4 cup chocolate chips.<br />
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Pour batter into prepared baking pan. Sprinkle remaining chocolate chips on top.<br />
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Bake for 50 to 60 minutes in preheated oven, or until a skewer inserted into the center comes out clean.<br />
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Cool completely before slicing and serving. Store leftover slices at room temperature or in refrigerator, tightly wrapped.<br />
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<span style="font-size: x-small;">Slightly adapted from <a href="https://valentinascorner.com/zucchini-banana-chocolate-chip-bread/">Valentina's Corner</a></span></blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-43329992361019360072020-02-25T08:00:00.000-05:002020-02-25T08:00:02.745-05:00Chocolate Strawberry Cake Roll<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the most popular recipes on my site is this <a href="https://www.confessionsofaconfectionista.com/2014/12/red-velvet-cake-roll.html">red velvet cake roll</a>. Month after month, it comes up in my top three most visited pages. So, I thought to myself this week, why not try to whip up another cake roll to break the internet?<br />
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Cue this chocolate covered, strawberry cream filled cake roll.<br />
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As a swiss roll fanatic myself, I was super excited for how this would turn out. I think I may have attempted a chocolate cake roll sometime in the past, but I wasn't successful and sort of swept the idea under the rug.<br />
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This time around, I turned to <a href="https://sallysbakingaddiction.com/chocolate-cake-roll/">Sally</a> from Sally's Baking Addiction for her cake baking expertise and found this incredible chocolate cake base recipe for the roll. It is super decadent but fluffy at the same time and most importantly, it did not crack. As Sally says, it's super important NOT to overbake the cake because that is what will keep it from being as pliable in the rolling process.<br />
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As for the inside of the roll, I prepared a whipped strawberry cream cheese frosting to die for. Honestly, freeze-dried strawberries are just the absolute best at giving you that deep strawberry flavor and realistic color. I use them in everything. You could also substitute freeze-dried raspberries in the frosting, or maybe even a mix of both?<br />
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If this all isn't sounding mouthwatering enough, I covered the roll in a rich chocolate ganache and oh my goodness, heaven on a plate. You will need to wait for the cake to firm up in the fridge before digging in and then you can have it. And yes, I sure did need to donate this cake roll to my neighbors because I would have ate it all.<br />
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<h2 style="text-align: left;">
Chocolate Strawberry Cake Roll</h2>
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
4 large eggs, separated into yolks and whites<br />
1/3 cup granulated sugar<br />
1/3 cup dark brown sugar<br />
1 teaspoon vanilla extract<br />
1/2 cup all-purpose flour<br />
1 teaspoon espresso powder<br />
1/4 cup cocoa powder<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
4 tablespoons unsalted butter, melted<br />
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<b><u>For the strawberry cream cheese filling:</u></b><br />
1 cup powdered sugar, divided<br />
1 cup heavy cream<br />
1/2 cup freeze dried strawberries, ground into a fine powder<br />
8 oz. cream cheese, room temperature<br />
1/2 teaspoon vanilla extract<br />
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<b><u>For the chocolate ganache:</u></b><br />
1/2 cup heavy cream<br />
4 oz. semisweet chocolate chips<br />
1 teaspoon corn syrup<br />
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<h3 style="text-align: left;">
<u>Directions:</u></h3>
Line a 12x17 baking sheet with parchment paper, then spray with non-stick cooking spray. Preheat oven to 350 degrees F.<br />
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In a medium-sized bowl, using an electric hand mixer, beat egg whites with 1/3 cup granulated sugar until stiff peaks form. It will take about 4-5 minutes.<br />
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In another medium-sized bowl, using an electric hand mixer, beat together egg yolks with 1/3 cup dark brown sugar and vanilla extract until mixture is well-combined and pale yellow in color.<br />
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Sift together dry ingredients into a large bowl. Add melted butter and egg yolk mixture, and beat with electric hand mixer until everything is incorporated.<br />
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Using a rubber spatula, fold in about 1/3 of the egg whites into the batter(it will be thick at first). Then, carefully fold in the remaining egg whites, making sure not to deflate the batter.<br />
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Pour batter into prepared baking sheet and spread evenly. Bake in preheated oven for 10 minutes, or until the surface of the cake springs back lightly when touched.<br />
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Before removing the cake from the oven, you need to prepare a piece of parchment paper to invert the cake onto. Place a large piece of parchment paper on your counter or any flat surface and sprinkle cocoa powder on top. Immediately upon removing cake from oven, invert the cake onto the parchment paper.<br />
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Carefully remove the parchment paper that was underneath the cake. Then, slowly roll the cake and parchment paper together. Set the rolled cake aside for a few hours to cool down.<br />
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<b>To prepare filling</b>, whip heavy cream and 1/4 cup powdered sugar until stiff peaks form. Set aside.<br />
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Place cream cheese, freeze dried strawberry powder, vanilla extract and 3/4 cup of powdered sugar in a medium-sized bowl. Using an electric hand mixer, beat together on medium-speed until all ingredients are well-combined. Gently fold in whipped cream.<br />
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When cake is completely cooled, unroll carefully and spread filling evenly across surface of cake. Roll the cake back up, this time without the parchment paper. Place cake on a wire rack, then place the rack on a baking sheet.<br />
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<b>Prepare chocolate ganache</b> by first placing chocolate chips and corn syrup in a glass measuring cup. Heat the heavy cream in a small saucepan until simmering, then pour over chocolate chips. Using a small spatula, stir together cream and chocolate chips and melted and smooth.<br />
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Pour ganache evenly over the cake roll. The baking sheet underneath the wire rack will catch any drips.<br />
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Refrigerate cake roll for a minimum of 3 hours before slicing and serving. Store any remaining cake in an airtight container in the refrigerator. </blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-59073000661434915712019-12-05T09:48:00.001-05:002022-01-03T00:34:04.774-05:00Peppermint Mocha Brownies #DuncanHinesHoliday<div dir="ltr" style="text-align: left;" trbidi="on">
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DuncanHinesHoliday #CollectiveBias
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It's official. My husband has turned me into a fan of peppermint mocha. Can you believe I wouldn't go near peppermint mocha anything at one point in my life? Mint and chocolate? Pfft. That's like... chocolate flavored toothpaste. How could anyone possibly enjoy that?<br />
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Turns out, I was really missing out. There's just something about these two flavors that when combined, they create a magical party in your mouth.<br />
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYfVzjHKWa9EPDUVCHw0Nf0qBQNyuIcoi0Dc1_igU8ndxN7u-xuruDHER2qcjY2qwLFZqXuzkMi3Qbney61HKg2apecHMWyXL4FPrcNAB9075xejYL4mR9rvZ9j8I-3VZrmmeN3ZRcFo/s1600/walmart-cart.jpg" imageanchor="1"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYfVzjHKWa9EPDUVCHw0Nf0qBQNyuIcoi0Dc1_igU8ndxN7u-xuruDHER2qcjY2qwLFZqXuzkMi3Qbney61HKg2apecHMWyXL4FPrcNAB9075xejYL4mR9rvZ9j8I-3VZrmmeN3ZRcFo/s640/walmart-cart.jpg" width="426" /></a>
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxo8BU83EQjeZuCZqGbqsEIC4rs-i6dm5xG711MTLOYrKKe3KhPGMzqkYRGdshaROlEitpMWfU-Wkl9vsBWA0qMBnJ6fDOCg_UfkaFst2IGK4BdHqrvXmGezGF78ytOd4epU1OssI0C8s/s1600/walmart-baking-aisle.jpg" imageanchor="1"><img border="0" data-original-height="1200" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxo8BU83EQjeZuCZqGbqsEIC4rs-i6dm5xG711MTLOYrKKe3KhPGMzqkYRGdshaROlEitpMWfU-Wkl9vsBWA0qMBnJ6fDOCg_UfkaFst2IGK4BdHqrvXmGezGF78ytOd4epU1OssI0C8s/s640/walmart-baking-aisle.jpg" width="442" /></a>
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Since I've already made <a href="https://www.confessionsofaconfectionista.com/2017/12/peppermint-mocha-cupcakes.html">peppermint mocha cupcakes</a>, and <a href="https://www.confessionsofaconfectionista.com/2018/12/peppermint-mocha-chocolate-chip-cookies.html">peppermint mocha cookies</a>, naturally, the next thing I needed to make was peppermint mocha brownies. And that called for a trip to Walmart.<br />
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlecNYyLEvd9-3Etr2r7tjNBtjhBLKm1nY9mX9XaDSf2SHTsbBGd-6iIQwy80X8tTXTApnMcKEZFy7x-GmsqX2ZNH91dpbfxqdYgZQpTiF7wBBrinS434GoE624cnryZbC2IL-5ia_6iM/s1600/walmart-self-checkout.jpg" imageanchor="1"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlecNYyLEvd9-3Etr2r7tjNBtjhBLKm1nY9mX9XaDSf2SHTsbBGd-6iIQwy80X8tTXTApnMcKEZFy7x-GmsqX2ZNH91dpbfxqdYgZQpTiF7wBBrinS434GoE624cnryZbC2IL-5ia_6iM/s640/walmart-self-checkout.jpg" width="426" /></a>
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkii_0jggkKRaTR3aAfvB1UTQ78A1XPLaxW72oTHikgzzdpl15mrNLR74h6EqPlvcrQ0ngbat9i9lIep8_00FN8gVySouBY9KeGcN0opgqgiClI7a77k_DdJtnPJLbMA_-ihbtloYA8KI/s1600/walmart-reusable-bag.jpg" imageanchor="1"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkii_0jggkKRaTR3aAfvB1UTQ78A1XPLaxW72oTHikgzzdpl15mrNLR74h6EqPlvcrQ0ngbat9i9lIep8_00FN8gVySouBY9KeGcN0opgqgiClI7a77k_DdJtnPJLbMA_-ihbtloYA8KI/s640/walmart-reusable-bag.jpg" width="426" /></a>
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Yes, even bakers like a shortcut every now and then. And who can resist Duncan Hines® Chewy Fudge Brownie Mix when it's only $1.00! Plus, with only three easy ingredients, you're truly saving time and money.<br />
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You don't even need a hand mixer. In fact, in my baking experience, brownies are the fudgiest and chewiest when you don't overmix. And that stands true for these Duncan Hines brownies. Just stir together until no streaks of the dry mix remain and you are good to go!<br />
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Shout-out to my husband who was my hand model and sous chef during the making of these brownies! You wouldn't normally find my husband in the kitchen, like ever! But this time of the year brings family together and I must admit baking with him is definitely so much more fun than baking alone!<br />
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Now, in the 20 minutes you'll be waiting for these brownies to bake, do yourself a favor and download the Ibotta app! I recently discovered this app and I'm super impressed because all you have to do is what you normally do, and that's shop! You upload your receipts and then you get cash-back for the shopping you've done.<br />
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Right now, they've got an<a href="http://cbi.as/a3mwa" rel="nofollow"> offer</a> for Duncan Hines brownie mix that you can not miss out on; check it out while supplies last!<br />
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To amp up the chocolate flavor and bring out the "mocha" in peppermint mocha, I added about a tablespoon of espresso powder to the dry mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7_YgAK2oyuDoSUALspdeh4b5VE43-nFdK2wUH-1iNGKEQAmZHp7wqW1NRyGcJddYl49iilyfu_0pkEDnEsO7e7IlmnnpGLttM0mO86i3p1cuGigL6jCZ0v5MErWZa1V-CPjZZabqtLw/s1600/buttercream-on-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7_YgAK2oyuDoSUALspdeh4b5VE43-nFdK2wUH-1iNGKEQAmZHp7wqW1NRyGcJddYl49iilyfu_0pkEDnEsO7e7IlmnnpGLttM0mO86i3p1cuGigL6jCZ0v5MErWZa1V-CPjZZabqtLw/s1600/buttercream-on-brownies.jpg" /></a></div>
Next came the fun part- the topping! I couldn't decide whether I wanted to top these brownies with ganache or buttercream, so I did both! Actually, I added two different kinds of ganache to really take these over the top.<br />
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The buttercream was a standard American buttercream, so, your basics: butter, powdered sugar, a drop of peppermint extract and a splash of heavy cream. You'll want to make sure your brownies are completely cool before you spread it on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjZte_hJL3qQg7XOaDuHjxiuoDHPC8rojH_FoJdTTLiDKPTZ5nAwvkGKCwc3vDUrAl64FxQUV0B3wSsBxw0fO8eMRNNsB2zfqk3ah8j8_nbtRCTohyphenhyphenMLrRr73Fxdl_OBPm8rzmdkAfgU/s1600/decorating-brownies-ganache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjZte_hJL3qQg7XOaDuHjxiuoDHPC8rojH_FoJdTTLiDKPTZ5nAwvkGKCwc3vDUrAl64FxQUV0B3wSsBxw0fO8eMRNNsB2zfqk3ah8j8_nbtRCTohyphenhyphenMLrRr73Fxdl_OBPm8rzmdkAfgU/s1600/decorating-brownies-ganache.jpg" /></a></div>
Then, I whipped up a rich chocolate-espresso ganache as the second layer. It's also important your buttercream has cooled in the fridge before you add the ganache so that it doesn't melt.<br />
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Last, but not least, I used these awesome peppermint white chocolate chunks that I also found in the baking aisle at Walmart to whip up another layer of ganache. Rather than spread it all on top, I poured it into a piping bag and piped equally spaced rows across the longer side of the pan. Then, I dragged a skewer back and forth in the opposing direction to create this intricate pattern on top.<br />
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My white chocolate ganache was a little runny at the time, so it all sort of melted together. Don't make my same mistake- let your ganache firm up before piping!<br />
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Let me tell y'all, when I took my first bite of these, I nearly lost my breath. These are quite possibly the best brownies I have ever made and my husband would agree.<br />
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Everything from the mouth-watering brownie base to the not-too-sweet buttercream, to the rich combination of both ganaches, was truly something out of heaven. I mean, this is the ultimate holiday dessert!<br />
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If you're looking for more simple and creative desserts using Duncan Hines mixes, check out this link <a href="http://cbi.as/a3ml5" rel="nofollow">here</a>!<br />
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<blockquote>
<h2 style="text-align: left;">
Peppermint Mocha Brownies</h2>
Yield: 13x9 inch pan (approximately 24 squares)<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
Duncan Hines® Chewy Fudge Brownie Mix<br />
1 tablespoon instant espresso powder<br />
1/4 cup water<br />
1/2 cup oil<br />
2 eggs<br />
<br />
<b>For the peppermint buttercream:</b><br />
4 tablespoons unsalted butter, room temperature<br />
2 cups powdered sugar<br />
1/4 teaspoon peppermint extract<br />
2 tablespoons heavy cream<br />
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<b>For the chocolate espresso ganache:</b><br />
12 ounces semi-sweet chocolate chips<br />
1 cup heavy cream<br />
1 tablespoon brewed espresso<br />
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<b>For the white chocolate peppermint ganache:</b><br />
10 ounces peppermint white chocolate chunks<br />
3/4 cup heavy cream<br />
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<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F. Spray a 13x9 inch glass baking pan with non-stick spray, then line with parchment paper, leaving an overhang on opposite edges.<br />
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In a medium-sized bowl, stir together dry brownie mix, espresso powder, eggs, oil, and water until well-combined and smooth. Pour into prepared pan and bake in preheated oven for 20-23 minutes.<br />
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Set aside brownies to cool completely.<br />
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In another medium-sized bowl, using an electric hand mixer, beat together butter, powdered sugar, peppermint extract and heavy cream until well-incorporated and creamy.<br />
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Spread buttercream on top of cooled brownies, then refrigerate brownies while you prepare ganache.<br />
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In a small saucepan, add heavy cream and brewed espresso and heat until simmering. Pour over semi-sweet chocolate chips and let sit for 1 minute. Then, gently stir until chocolate is completely melted and smooth.<br />
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Pour chocolate ganache over the cooled buttercream. Spread with an offset spatula. Return brownies to refrigerator while you prepare the white chocolate ganache.<br />
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In another small saucepan, heat heavy cream until simmering. Pour over peppermint white chocolate chunks and stir swiftly to incorporate. White chocolate ganache can be a little trickier, as it has a tendency to separate. Keep stirring until chocolate is evenly melted and smooth. Set aside to cool and thicken slightly.<br />
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Transfer cooled white chocolate ganache to a piping bag and decorate brownies as desired. Allow ganache to set before cutting and serving brownies. Store in an airtight container in refrigerator. </blockquote>
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<div class="mv-video-target mv-video-id-fiyi8yswpre1lklxiqjj" data-video-id="fiyi8yswpre1lklxiqjj" data-volume="70" data-ratio="16:9" ></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-84865761670267147052019-12-02T08:00:00.000-05:002021-12-09T23:13:03.801-05:00Bakery Style Chocolate Chip Pecan Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMIsXiEoK1pjF3x6D3xhpPIBCfbOZa74YxiTwUfB56kBbA9R5Uig54b37cXOkFL6mIMH8YGo1HiyYw39uQXHoRDV_W4ENZ2DvuRfCST5l3DXh8LtszjFt2XB1zqKJJK6y3Vq5AjGpFP4/s1600/thick-chewy-pecan-chocolate-chip-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="852" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMIsXiEoK1pjF3x6D3xhpPIBCfbOZa74YxiTwUfB56kBbA9R5Uig54b37cXOkFL6mIMH8YGo1HiyYw39uQXHoRDV_W4ENZ2DvuRfCST5l3DXh8LtszjFt2XB1zqKJJK6y3Vq5AjGpFP4/s1600/thick-chewy-pecan-chocolate-chip-cookies.jpg" /></a></div>
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Confession: I lived in New York for 13 years and never tried a Levain Bakery cookie. How sad is that? I've even visited the city multiple times after moving and still never got a chance to experience the ultra thick, rich and chewy deliciousness that is a Levain Bakery cookie.<br />
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So, when I saw this recipe on <a href="https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/">Modern Honey</a>, I figured I would bring the bakery to me. Now, I didn't go for the all original cookie recipe because, well, little old me invested in a bulk bag of pecans and I didn't want them to go to waste.<br />
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I'm actually not even a fan of nuts in desserts at all. Like ever. I won't even put walnuts in banana bread. But something told me this was going to be an outstanding combination of textures and that something was absolutely friggin' right.<br />
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Of course, in the mad rush I was in to bite into these cookies, I clearly didn't let them rest on the pan long enough to properly cool and firm up. These pictures truly don't do them any justice. They are thick, but not cakey. Chewy, but not dry. And the pecans, oh the pecans. How have I ever enjoyed chocolate chip cookies without pecans?<br />
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Now, I didn't make mine the whopping original whopping 6 ounces; 4 ounces was almost as big as my hand and that was chunky enough for me! I also did have to lower the heat when baking since my oven runs a little hotter. I would advise you to do a test run and see what works best!<br />
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<blockquote>
<h2 style="text-align: left;">
Bakery Style Chocolate Chip Pecan Cookies</h2>
Yield:16 cookies<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 cup (2 sticks) unsalted butter, cold, cubed<br />
1 cup packed brown sugar<br />
1/2 cup granulated sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
1 and 1/2 cups cake flour<br />
1 and 1/2 cups all-purpose flour<br />
1 teaspoon cornstarch<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 cup milk chocolate chips<br />
1 cup semi-sweet chocolate chips<br />
2 cups raw pecans, roughly chopped<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.<br />
<br />
In the bowl of a stand mixer, fitted with a paddle attachment, beat together cold butter, brown sugar, and granulated sugar, for about 3-5 minutes, or until fluffy and well-combined. Add in eggs and vanilla extract and beat until incorporated.<br />
<br />
Pour in flours, cornstarch, baking soda, and salt, and gently fold in with a rubber spatula. Then, fold in chocolate chips and pecans.<br />
<br />
Scoop out big balls of dough, using a food scale to measure out exactly 4 oz. of dough for each ball. Place on prepared cookie sheet and bake for 10-11 minutes, or until lightly browned on top. Allow the cookies to set for 10 additional minutes on the cookie sheet. Then, transfer to a wire rack to cool completely. </blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-31130897613794474252019-11-19T08:00:00.001-05:002021-11-12T23:14:19.707-05:00Chai Spiced Pecan Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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Well, just like that, Thanksgiving is right around the corner. Can you already smell the pie? Are you promising yourself you won't overindulge this year? I've got great news. You can still indulge and feel guilt-free! Bring or make this chai spiced pecan tart to Thanksgiving dinner and get your pecan pie fix with half the calories! </div>
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I don't know if it's exactly half the calories, so don't quote me on that. But what I do know, is this tart is raw and it's vegan and all the ingredients are wholesome and nutritious.</div>
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For the crust, you're going to use pecans and dates, with a bit of shredded coconut in the mix. And for the filling, of course, we will be using soaked raw cashews. I love these babies, for real. They work so well in raw desserts, and even make an amazing mac and cheese sauce. </div>
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More on that in another post.</div>
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<div style="text-align: left;">
So, you're going to blend the raw cashews with coconut cream, add in some maple syrup for a healthier sweetener, coconut oil, coconut milk, vanilla, and chai spices for a rich, warm flavor. Then, you pour it into the prepared tart crust and here's the best part, you don't even have to bake it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa94elK2oOmzV_cwUIWd-7s_BukG6eBtJFiRv3UGyvM3wUCVzJJotBbuIj6vrTzBHz0ZaOUTbuJ1OITXCAH_vvLKS5SMVAAHDeIq-RJ_l7fE_h68MIXv6iV-EeIipnaotN9ixDKx5Z_E/s1600/vegan-chai-pecan-tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa94elK2oOmzV_cwUIWd-7s_BukG6eBtJFiRv3UGyvM3wUCVzJJotBbuIj6vrTzBHz0ZaOUTbuJ1OITXCAH_vvLKS5SMVAAHDeIq-RJ_l7fE_h68MIXv6iV-EeIipnaotN9ixDKx5Z_E/s1600/vegan-chai-pecan-tart.jpg" /></a></div>
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I mean, being able to cut down time on desserts so you have more time to prepare everything else is pretty much, amazing. You just pop the tart into the freezer, and by the time guests arrive, it's ready! </div>
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<br /></div>
<blockquote>
<div style="text-align: left;">
<h2 style="text-align: left;">
Chai Spiced Pecan Tart</h2>
</div>
<div style="text-align: left;">
Yield: 10" tart</div>
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
<b>For the crust:</b><br />
2 cups raw pecans<br />
1/2 cup unsweetened shredded coconut<br />
2 teaspoons ground ginger<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground cardamom<br />
1/4 teaspoon allspice<br />
1/8 teaspoon sea salt<br />
1 cup medjool dates, pitted, soaked for 30 minutes and drained<br />
<br />
<b>For the filling:</b><br />
3 cups raw cashews, soaked overnight and drained<br />
1/2 cup coconut cream (not to be confused with cream of coconut)<br />
1/2 cup maple syrup<br />
1/4 cup coconut oil, melted<br />
1/4 cup unsweetened coconut milk<br />
2 tablespoons fresh lemon juice<br />
1 tablespoon vanilla extract<br />
2 and 1/2 teaspoons ground ginger<br />
1 and 1/2 teaspoons cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground cardamom<br />
1/4 teaspoon ground allspice<br />
1/4 teaspoon salt<br />
<br />
<h3>
<u>Directions:</u></h3>
<b>For the crust:</b><br />
Add pecans, shredded coconut, spices and salt to the bowl of a food processor. Pulse until mixture is finely ground. Add the soaked medjool dates, and pulse/process until mixture starts to stick together and form a dough.<br />
<br />
Evenly press the dough onto the bottom and up the sides of a 10" tart pan (preferably one with a removable bottom). Set aside in the fridge while you prepare the filling.<br />
<br />
<b>For the filling:</b><br />
Add soaked cashews and remaining filling ingredients to the bowl of the food processor and process until mixture is smooth and creamy, scraping down the sides of the bowl as needed.<br />
<br />
Pour the filling into prepared tart crust, spreading it out with an offset spatula. Then, cover and place in the freezer for 4-6 hours, best if overnight.<br />
<br />
Remove tart from freezer at least 30 minutes before serving; garnish with additional pecans or coconut flakes if desired.<br />
<br />
<span style="font-size: x-small;">Slightly adapted from <a href="http://plantbasedbaker.com/vanilla-chai-pecan-pie">Plantbased Baker</a></span></blockquote>
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<div class="mv-video-target mv-video-id-pafuwrk6sgmrdl81iphb" data-video-id="pafuwrk6sgmrdl81iphb" data-volume="70" data-ratio="16:9" ></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-48440734927516562052019-09-24T11:37:00.004-04:002019-09-24T11:37:58.405-04:00Paleo Pumpkin Chocolate Chip Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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Breakfast is the most important meal of the day and yet I just can't get myself to have an appetite in the morning. Actually, let me rephrase that. I can't get myself to eat anything savory or good for me in the morning- like eggs, avocado toast, some sort of protein, etc.<br />
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But sweet, I can always do sweet. Sweet iced coffee. Sweet donuts. Sweet pancakes. Sweet waffles. I am always in the mood for sugar.<br />
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So, I decided that I am going to trick my body into eating a healthy breakfast. Cue these pumpkin pancakes. I guess I can't call them healthy per se, but they are healthier because they are grain-free. And they're so delicious on their own, you don't even really need any additional toppings.<br />
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Plus, they have eggs IN them. 4 eggs, to be precise. Not only am I getting my recommended egg serving, but the eggs help these pancakes to rise up and not be so dense, which can be an issue for many paleo baked goods.<br />
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What other pumpkin baked goods would you like to see me make? Leave your suggestions in the comments!<br />
<br />
<blockquote>
<h2 style="text-align: left;">
Paleo Pumpkin Chocolate Chip Pancakes</h2>
Yield: 4 medium pancakes<br />
<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
4 large eggs<br />
1/2 cup pumpkin puree<br />
1 tablespoon maple syrup<br />
1 teaspoon vanilla extract<br />
1/2 cup almond flour<br />
2 tablespoons coconut flour<br />
1 teaspoon baking powder<br />
1 teaspoon cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ginger<br />
1/2 cup Enjoy Life semisweet chocolate chips<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
In a medium-sized bowl, whisk together eggs, pumpkin puree, maple syrup and vanilla extract until well-combined.<br />
<br />
Add dry ingredients, except for chocolate chips, and stir together until incorporated. Fold in chocolate chips.<br />
<br />
Lightly spray a skillet or griddle with non-stick cooking spray and heat over medium-low heat.<br />
<br />
Pour about 1/3 cup of batter onto heated griddle and immediately spread it out with the back of a ladle or spoon to form an even, circular shape.<br />
<br />
Cook for about 3 minutes; or just until until you can easily wedge your spatula underneath the pancake without it separating or breaking. Flip and cook for an additional 3 minutes. Repeat for remaining batter.<br />
<br />
<br /></blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-25186120320126953482019-09-03T15:16:00.001-04:002019-09-03T15:16:07.733-04:00Mini Pumpkin Espresso Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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One thing I really struggled with after getting married is downsizing my meals and more importantly, downsizing my baked goods. Going from a family of 7+ to a family of 2 was a big change. Especially when you factor in the fact that my husband is not a big eater and doesn't have as big a sweet tooth as I had hoped. That, combined with the fact that he doesn't eat leftovers at all, really threw me for a loop.<br />
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Hence, ALL the weight gain. There I was, in the first few years of my marriage, going for seconds and eating leftovers so I wouldn't feel so guilty about throwing out food.<br />
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And let's not discuss desserts. At the very least, single me could give desserts out to the neighbors, all my mom's friends, my dad's coworkers, etc. But married me was stuck with 3 dozen chocolate chip cookies in the house just calling my name.<br />
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So, as much as I didn't want to do all the complicated math and halve my recipes, I knew it had to happen. I even started measuring out my pasta by the ounce; because Lord knows I did not need to add extra carbs to my day.<br />
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Where I'm going with all of this is that I stumbled upon this mini bundt pan while I was at ALDI and it was just calling out my name. It was exactly what I needed for my small batch baking and it actually gave me the inspiration on what to make next for you all!<br />
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Since Starbucks has already officially declared it pumpkin season, I figured I would start you guys off with a fun sized bundt cake that packs the perfect punch of espresso and warm pumpkin flavor. The espresso chocolate glaze is to die for. I think next time, I'll even throw in some espresso chocolate chips to up the coffee flavor!<br />
<br />
<blockquote>
<h2 style="text-align: left;">
Mini Pumpkin Espresso Bundt Cake</h2>
Yield: 4 to 6 servings<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 cup all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
1/8 teaspoon ginger<br />
1/8 teaspoon cloves<br />
2/3 cup pure pumpkin<br />
2 eggs<br />
6 tablespoons grapeseed oil (or oil of your choice)<br />
1/2 cup light brown sugar<br />
6 tablespoons granulated sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
<b>For the espresso batter:</b><br />
3 tablespoons brown sugar<br />
1/2 tablespoon instant espresso powder<br />
1/4 teaspoon ground cinnamon<br />
1/2 teaspoon cocoa powder<br />
<br />
<b>For the glaze:</b><br />
2 tablespoons heavy cream<br />
1/3 cup semi-sweet chocolate chips<br />
1/8 teaspoon vanilla extract<br />
1 teaspoon instant espresso powder<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees Fahrenheit. Spray bundt pan with cooking spray and spread thoroughly.<br />
<br />
In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.<br />
<br />
In another bowl, whisk together pumpkin, eggs, oil, sugars, and vanilla extract to combine. Slowly fold in dry ingredients, whisking slowly just until no specks of flour remain.<br />
<br />
Remove 1/2 cup of batter and add in the espresso batter ingredients (sugar, espresso, cinnamon, cocoa powder). Whisk well to incorporate.<br />
<br />
Pour 1/3 cup of the original batter into the prepared bundt pan. Drizzle some of the espresso batter on top. Do this two more times, until you have used up all the batter.<br />
<br />
Place bundt pan on a baking sheet and bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean.<br />
<br />
Immediately upon removing from oven, run a flat spatula around the edges and center of the bundt pan to release the cake. Allow to cool in pan for 15 minutes, then invert onto a serving plate.<br />
<br />
<b>To prepare the glaze</b>, heat heavy cream in a saucepan over medium heat until simmering. Pour over chocolate chips, then stir together until chips are melted and glaze is smooth. Stir in vanilla extract and espresso powder.<br />
<br />
Pour glaze over cooled bundt cake or serve on individual slices of cake. Store in an airtight container.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://www.kingarthurflour.com/recipes/pumpkin-espresso-bundt-cake-recipe">King Arthur Flour</a></span></blockquote>
</div>
Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-31678304155912916992019-08-13T22:18:00.000-04:002019-08-13T22:18:44.339-04:00Cake Batter Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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Recently, I was having a bit of a writer's block and took to Instagram to see what you guys thought I should make next. Well, it was a close tie between macarons and ice cream but once I announced the flavor options, you guys overwhelmingly chose cake batter macs!<br />
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I thought it was so befitting since July was my birthday month but of course, life got in the way and I couldn't get this post up until August! Sigh.<br />
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But let's face it, cake batter macs are great all year round. And now you can have your cake, and eat it as a macaron too.<br />
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I was afraid I wouldn't be able to achieve a cake batter mac that wasn't overly sweet, but my special addition of cream cheese to the frosting really balanced things out.<br />
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Have I mentioned that I am officially obsessed with the Italian method?<br />
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I honestly thought these wouldn't turn out that great due to the fact that my sugar mixture was taking too long to reach 248 degrees F and my egg whites were already at soft peaks, but incredibly enough, it's like none of that ever even happened.<br />
<br />
Lord knows the French method would not have been as forgiving.<br />
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<blockquote>
<h2 style="text-align: left;">
Cake Batter Macarons</h2>
Yield:60 macarons<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
212 grams almond flour<br />
212 grams powdered sugar<br />
82 grams egg whites, for almond paste<br />
90 grams egg whites, for meringue<br />
236 grams granulated sugar<br />
158 grams water<br />
<br />
<b>For the cake batter buttercream:</b><br />
1/2 cup (8 tablespoons) butter, room temperature<br />
2 tablespoons cream cheese, room temperature<br />
1 and 1/2 cups powdered sugar<br />
1/3 cup boxed yellow cake mix<br />
3 tablespoons heavy cream<br />
1/4 cup rainbow sprinkles<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Line two baking sheets with parchment paper or silicone mats. Set aside.<br />
<br />
Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve. Add 82 grams egg whites to the almond flour/powdered sugar mixture. Mix together with a spatula until you form a uniform paste. Set aside.<br />
<br />
To the bowl of a stand mixer, fitted with a whisk attachment, add 90 grams egg whites. Beat on medium speed until soft peaks form. At the same time, add water and granulated sugar to a small saucepan. Heat on medium-heat, monitoring the temperature with a candy thermometer while you do so. Once the temperature is 248 degrees F, you'll want to switch the speed of the mixer to low, and slowly stream the hot syrup unto the mixer. Then, increase the speed to medium and beat until the meringue reaches stiff, glossy peaks.<br />
<br />
Fold 1/3 of the meringue into the almond paste, mixing until well-incorporated. Add in the rest of the meringue, and fold until the batter is able to run off the spatula in ribbons.<br />
<br />
Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Toss some rainbow sprinkles on the tops of the macarons. Rest the macarons for 30-40 minutes, or until a skin forms.<br />
<br />
Preheat oven to 320 degrees F. Bake macarons for 13-15 minutes. Allow macarons to cool on baking sheets before removing.<br />
<br />
<b>To prepare cake batter buttercream</b>, add butter and cream cheese to a medium-sized bowl. Using an electric hand mixer, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar and cake mix until well-combined. Beat in heavy cream to combine, then stir in rainbow sprinkles.<br />
<br />
To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Pipe a round of buttercream onto the flat side of half the shells. Top with opposite shell. Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.</blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-51477638390661442452019-07-09T08:00:00.000-04:002019-07-09T08:00:01.131-04:00No-Churn S'mores Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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I have to admit, discovering that I can make ice cream without splurging on an ice cream maker is probably one of the best things to happen to me in my life. In your lives, too. Because all I want to do now is come up with more creative ice cream ideas for you to enjoy! This week, I decided to go with a classic flavor - s'mores.<br />
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Now this isn't an original idea; but I noticed a lot of other recipes just call for you to dump some graham crackers, marshmallows, and chocolate chips into the batter and call it a day.<br />
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But that just seems too basic for me. How could I possibly achieve a true s'mores flavor without toasting my marshmallows first?
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And I don't know about you, but frozen chocolate chips don't sound too friendly on the teeth. So, how about a homemade fudge sauce instead? Oh yes. The only fudge sauce you will ever need to make in life, period.<br />
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The secret to making this ice cream correctly is not over mixing it, and also layering the add-ins into the pan. That way, when you are scooping it out, you get a little bit of everything in each bite.<br />
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Hands-down, this is definitely my favorite homemade ice cream flavor to date.<br />
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<blockquote>
<h2 style="text-align: left;">
No-Churn S'mores Ice Cream</h2>
Yield: 1 and 1/2 quarts<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
2 cups heavy cream<br />
One 14 oz. can sweetened condensed milk<br />
1/2 teaspoon vanilla extract<br />
5 oz. mini marshmallows<br />
3 graham cracker sheets, coarsely crushed<br />
<br />
<b>For the homemade fudge sauce:</b><br />
2 tablespoon unsalted butter<br />
2/3 cup heavy cream<br />
1/2 cup light corn syrup<br />
1/4 cup packed dark-brown sugar<br />
1/4 cup cocoa powder<br />
1/4 teaspoon sea salt<br />
6 ounces bittersweet chocolate, chopped<br />
1/2 teaspoon vanilla extract<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Prepare the fudge sauce first. To a medium saucepan, add all ingredients except chocolate and vanilla extract. Set over medium-low heat and bring to a simmer. Allow to simmer for 2 to 3 minutes, or until everything has completely melted. Remove from heat and stir in chopped chocolate and vanilla extract. Pour into a glass jar and refrigerate.<br />
<br />
Prepare the marshmallows. Distribute marshmallows evenly onto a baking sheet and using a kitchen torch, torch the marshmallows until golden. Alternately, you can broil them in the oven but you must keep an eye on them.<br />
<br />
In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream and whip until soft peaks form. Remove bowl from the stand mixer, and using a spatula, fold in sweetened condensed milk and toasted marshmallows. You want to slowly fold so you do not deflate the air in the whipped cream.<br />
<br />
Line a loaf pan with parchment paper. Start off by adding a 1/3 of the ice cream base to the bottom of the pan. Drizzle on some fudge sauce. Sprinkle on crushed graham crackers. Repeat this process two more times. (You will likely have some fudge sauce left over.)<br />
<br />
Freeze overnight, or a minimum of 6 hours.</blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-23822422088988849312019-06-25T08:00:00.000-04:002019-06-25T09:49:43.156-04:00Strawberry-Apricot Cobbler <div dir="ltr" style="text-align: left;" trbidi="on">
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You guys, it's my favorite time of the year! Strawberry season! My local farmers markets have been overflowing with sweet summer strawberries. And they gave me the push I needed to get out of my writers block and back to whipping up delicious recipes for you all.<br />
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I should actually thank my sweet husband for coming up with the cobbler idea. I had thought of making a pie; perhaps even ice cream. But then he mentioned cobbler and I thought, that's an excellent idea! Initially, I wanted to do an apricot cobbler. Because, I LOVE apricots. Almost as much as I love strawberries.<br />
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Then I thought, why not combine the two? Sweet strawberries and slightly tart apricots would make the perfect combination.<br />
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And they did. The buttermilk biscuit topping was exceptionally good and there was just the right ratio of it to the fruit.<br />
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To be honest, I am usually not a fan of fruit desserts (<i>chocolate lover over here, all day every day</i>), but summer definitely brings out a different side of me. I think I'm going to bring out the peaches next!<br />
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<blockquote>
<h2 style="text-align: left;">
Strawberry-Apricot Cobbler</h2>
Yield: 11x7 dish<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 pound apricots, peeled and quartered<br />
1 pound strawberries, sliced<br />
Zest of 1 lemon<br />
1 teaspoon vanilla extract<br />
1/2 cup granulated sugar<br />
2 tablespoons cornstarch<br />
<b><br /></b>
<b>For the biscuit topping:</b><br />
1 cup all-purpose flour<br />
1/4 cup granulated sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/3 cup buttermilk<br />
4 tablespoons unsalted butter, melted<br />
1/2 teaspoon vanilla extract<br />
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Turbinado sugar, for sprinkling on top<br />
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<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 400 degrees F.<br />
<br />
To a medium-sized bowl, add fruit, lemon zest, vanilla extract, sugar, and cornstarch. Mix together to combine. Add to baking dish and bake in preheated oven for 25 minutes, or until fruit is bubbling.<br />
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In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a glass measuring cup, whisk together buttermilk, melted butter, and vanilla extract. Pour this mixture over the dry ingredients and fold together with a spatula to combine.<br />
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Remove the dish from the oven at the 25 minute mark, and scoop mounds of biscuit dough on top of the fruit. Sprinkle turbinado sugar on top. Return to the oven and bake for an additional 20 minutes, or until golden brown.<br />
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Serve warm with ice cream, or freshly whipped cream.</blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-28742929600350647602019-04-16T08:00:00.000-04:002019-04-16T08:00:06.205-04:00Raw Carrot Cake Bars <div dir="ltr" style="text-align: left;" trbidi="on">
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I saw a meme the other day that said it's still snowing in April because Mother Nature saw our summer bodies and knew we weren't ready yet. 🤣 Ain't that the truth! My clean eating diet was supposed to start...well, um, 6 months ago. And here we are.<br />
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My life is a series of promises to myself that I will eat healthier, snack better, and count my calories and welp, negative. But today, today I made raw carrot cake bars.<br />
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I am married to a snack hoarder and that makes it twice as hard for me to stick to my meal plans; but having healthier alternatives like these bars definitely helps out.<br />
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They are no-bake so they whip up super quickly! You will have to soak your cashews overnight but that's pretty much the longest step.<br />
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Also, I actually realized while making these that I don't own a grater.<br />
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But thankfully, my Cuisinart food processor came in clutch with a shredder attachment and I shredded my carrots in half the time it would have taken me to do it by hand....if I had a grater.<br />
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Because this is a raw dessert, it will have to be stored in the freezer and served almost immediately after taking it out, since it will start to soften. But as delicious as these bars are, I hardly believe you will have any left over to store.<br />
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<blockquote>
<h2 style="text-align: left;">
Raw Carrot Cake Bars</h2>
Yield: 16 squares<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
2 and 1/2 cups shredded carrots<br />
1 and 1/2 cup raw walnuts<br />
1 cup Medjool dates, pitted<br />
1 cup unsweetened shredded coconut<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon nutmeg<br />
pinch of salt<br />
<br />
<b>For the cashew cream frosting:</b><br />
1 cup raw cashews, soaked overnight<br />
1/4 cup water<br />
3 tablespoons maple syrup<br />
1 teaspoon vanilla extract<br />
1 tablespoon lemon juice<br />
1/3 cup coconut oil, melted<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Line an 8x8 inch glass baking dish with parchment paper, making sure to leave an overhang on both sides of the pan.<br />
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To a food processor, add walnuts and Medjool dates. Process until mixed and well ground into a coarse, sticky texture. Add carrots, coconut, and spices and process together until ingredients are well-incorporated. Scrape down the sides as needed.<br />
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Press the mixture evenly into prepared baking dish and place in the freezer while you prepare the frosting.<br />
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To a high-powered blender, add soaked cashews, water, maple syrup, vanilla extract and lemon juice. Blend together until smooth. Add coconut oil and blend again, until well-combined and creamy.<br />
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Pour frosting over chilled bars and smooth it out. Cover and freeze for 2-4 hours. When ready to serve, remove from freezer and use parchment paper overhang to pull out of the pan. Then, let it thaw for 5 minutes before using a hot knife to cut into squares. Store leftovers in freezer.<br />
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<span style="font-size: x-small;">Recipe from <a href="https://www.mydarlingvegan.com/raw-carrot-cake-bites/">My Darling Vegan</a></span></blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-10144559189836560752019-03-19T19:51:00.000-04:002020-02-25T23:04:09.018-05:00Matcha Creme Brulee<div dir="ltr" style="text-align: left;" trbidi="on">
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..and the egg yolk saga continues. I wasn't kidding when I said I had tons of egg yolks leftover from my macaron trials. Naturally, the next thing to make after <a href="http://www.confessionsofaconfectionista.com/2019/03/chocolate-pistachio-eclairs.html">eclairs</a> was creme brulee!<br />
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Y'all, ever since I learned how to make <a href="http://www.confessionsofaconfectionista.com/2018/01/classic-vanilla-creme-brulee.html">creme brulee</a>-- and I use the word <i>learned</i> very loosely here since there are so few steps and they are all super easy!<br />
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But ever since I figured out how easy it was to make, it's my second favorite dessert to serve when I have guests. Lava cakes will always be the first.<br />
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Since matcha has been trending in bakeries and coffee shops all over the world, I put a twist on my classic creme brulee to make it matcha-flavored.<br />
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Be sure to pick up culinary grade matcha if you are going to make these; it is specifically designed for baking and has a slightly different flavor profile that goes better with these ingredients!<br />
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And as always, if you recreate one of my recipes, don't forget to tag me on social media!<br />
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<blockquote>
<h2 style="text-align: left;">
Matcha Creme Brulee</h2>
Yield: 4 servings<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
3 egg yolks<br />
1 teaspoon vanilla extract<br />
2 cups heavy cream<br />
2 teaspoons culinary grade matcha powder, sifted<br />
1/4 cup granulated sugar, plus more for topping<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 300 degrees F. Set a medium saucepan filled with water over heat to come to a boil.<br />
<br />
In a medium-sized bowl, whisk together egg yolks and vanilla extract. Set aside.<br />
<br />
In another saucepan, add heavy cream, matcha powder, and sugar. Whisk together well to combine, then set over medium-low heat. Heat for about 5 minutes, stirring continuously, making sure matcha dissolves.<br />
<br />
Once mixture starts to simmer, remove from heat and carefully add to egg yolks, in small additions, whisking swiftly to incorporate.<br />
<br />
Place four 6-ounce ramekins in a roasting pan. Distribute the custard mixture evenly between them. Then, pour the boiling water you preheated, into the pan, until it is halfway up the sides of the ramekins.<br />
<br />
Very gently place pan into preheated oven and bake for 30 minutes; or until center of the custard is set but trembles slightly.<br />
<br />
Remove ramekins from pan and let them cool down to room temperature on a wire rack. Refrigerate overnight.<br />
<br />
Prior to serving, sprinkle about 1 tablespoon of granulated sugar over the surface of the custard. Use a kitchen torch to caramelize the sugar. Let sit for a few minutes, then serve. </blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-29624349622312518782019-03-12T08:00:00.000-04:002020-02-25T23:04:09.044-05:00Chocolate Pistachio Eclairs<div dir="ltr" style="text-align: left;" trbidi="on">
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Life hack: if you ever find yourself with tons of egg yolks after a week full of baking macarons, just make eclairs.<br />
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Cream and/or custard fillings always require multiple egg yolks so there was no question about what recipe I was making this week. And seeing as how we are a few short days away from the greenest holiday of the year, I knew I had to throw in some pistachios.<br />
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Chocolate and pistachios are always a killer combination together. The perfect harmony of salty and sweet.<br />
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For the pasty cream to be truly pistachio-flavored, I had to make my own pistachio paste. It is actually easier than it sounds; as long as you have patience and a high powered blender or a food processor.<br />
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The pistachio paste gets cooked into the pastry cream and gives it a beautiful nutty flavor and mint hue. No food coloring necessary.<br />
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Eclairs are honestly one of those desserts that look like you spent a lot of time on but they are in reality, super quick and easy to make. The filling can be made the night before and the dough comes together in minutes.<br />
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So, go ahead. Impress your guests. You can thank me later.<br />
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<blockquote>
<h2 style="text-align: left;">
Chocolate Pistachio Eclairs</h2>
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Yield: Approximately 20 eclairs<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
<b>For the pastry (pate a choux):</b><br />
1 cup water<br />
6 tablespoons unsalted butter<br />
1/4 teaspoon salt<br />
1 cup all-purpose flour<br />
4 large eggs (should amount to 1 cup)<br />
<br />
<b>For the pistachio pastry cream:</b><br />
1/4 cup cornstarch<br />
1/4 cup granulated sugar<br />
1/2 teaspoon salt<br />
4 egg yolks<br />
4 ounces <a href="https://greenhealthycooking.com/pistachio-paste/"><b>pistachio paste</b></a><br />
1 and 1/2 cups whole milk<br />
2 tablespoons unsalted butter<br />
1/2 cup heavy cream<br />
<br />
<b>For the chocolate glaze:</b><br />
4.5 ounces semisweet chocolate<br />
1/4 cup heavy cream<br />
2 tablespoons milk<br />
2 teaspoons corn syrup<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
<b>Prepare the pastry cream one day ahead.</b> In a medium-sized saucepan, add cornstarch, sugar, and salt and whisk together to combine. Add egg yolks and pistachio paste, and whisk together until mixture is smooth and well-combined. Slowly add in milk, whisking continuously until all the milk is incorporated. Now, set the saucepan over medium heat and continue to whisk, until mixture comes to a boil. Cook for an additional minute, then remove from heat and immediately strain mixture through a fine mesh sieve and into a heat-proof bowl. Then, whisk in butter.<br />
<br />
Cover cream with plastic wrap, placing plastic wrap directly on surface of the cream to prevent a film from forming. Refrigerate overnight.<br />
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<b>Preheat oven to 425 degrees F.</b><br />
<br />
Line a baking sheet with parchment paper or <b><a href="http://amzn.to/2iWr2aS">silicone mats</a> </b>and set aside.<br />
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In a medium-sized saucepan over medium heat, add water, butter, and salt. Bring to a boil, then pour in flour and stir continuously with a wooden spoon until mixture pulls away from the sides of the pan and forms a ball. Transfer mixture to the bowl of a food processor. Pulse a few times to allow it to cool down slightly.<br />
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With food processor on, add eggs one at a time through the chute, mixing until thoroughly incorporated. The mixture should have the consistency of a thick custard.<br />
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Spoon mixture into a piping bag with the tip cut off (or a Ziploc bag). Pipe oblong strips of dough onto lined baking sheet. (<i>I made mine about 3 inches long and 1 inch in width</i>). Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake for an additional 23-25 minutes. Once you remove eclairs from oven, use a toothpick to poke a tiny hole in them to let the steam escape.<br />
<br />
Allow them to cool down completely. Meanwhile, remove your pastry cream from the fridge. Whip up the 1/2 cup of heavy cream until it reaches stiff peaks, then fold into pastry cream.<br />
<br />
<b>Next, prepare the chocolate glaze. </b>To a small glass bowl, add chocolate chips and corn syrup. In a small saucepan, heat together milk and heavy cream until simmering. Pour heated milk mixture over chocolate chips and let sit for 2 minutes. Then, stir together slowly until chocolate chips are thoroughly melted and mixture is smooth and glossy.<br />
<br />
Cut eclairs in half lengthwise. If there is any soft dough on the inside, simply remove it. Spoon about 3 tablespoons of pastry cream into the bottom half of each eclair.<br />
<br />
Then, take the top half and dip it upside down into the chocolate glaze. Set it back on top of the eclair and then garnish with additional chopped pistachios. Refrigerate until ready to serve.
</blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-91152261969591730622019-02-26T08:00:00.001-05:002022-01-31T23:08:53.084-05:00Red Velvet Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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So, why didn't anybody tell me that baking with a pet is infinitely harder than baking without one? I mean, I seriously can't do anything these days without my cat as my shadow. She has even learned the sound a bag of shredded cheese makes when it's being opened and rushes to my side for some of that good stuff.<br />
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I find myself having to schedule my baking around her cat naps because I would feel way too bad about locking her in a room; those precious meows get me all the time.<br />
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Thankfully, she fell asleep just before I whipped these up. But unfortunately, after I baked all of my shells, Junie jumped on my table unexpectedly with no rhyme or reason and landed straight onto a tray of paired up shells. Yup. The joys of being a pet owner.<br />
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I've decided having a pet is quite similar to having a toddler. Did I mention I had to purchase stove knob covers for fear of her turning on the stove...again? Yup, that happened.<br />
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I'm hoping once she grows out of her kitten phase, she will mellow out. We shall see. But in other news, I've been working on my Italian method and I really like it! I don't think I will ever go back to regular French method.<br />
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These macarons are everything a red velvet macaron should be. I won't tell you how much red food coloring I had to use, but I will say that one bite of these and your red velvet craving will be satisfied. Make sure to mature them for a minimum of 24 hours, it really makes all the difference!<br />
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<blockquote>
<h2 style="text-align: left;">
Red Velvet Macarons</h2>
Yield: 60 macarons<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
212 grams almond flour<br />
200 grams powdered sugar<br />
12 grams unsweetened cocoa powder<br />
82 grams egg whites, for almond paste<br />
90 grams egg whites, for meringue<br />
236 grams granulated sugar<br />
158 grams water<br />
red food coloring/gel paste, as needed<br />
<br />
<b>For the cream cheese filling:</b><br />
8 ounces cream cheese, room temperature<br />
4 tablespoons salted butter, room temperature<br />
1 teaspoon vanilla extract<br />
2 cups powdered (confectioners) sugar<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Line two baking sheets with parchment paper or silicone mats. Set aside.<br />
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Add almond flour, powdered sugar, and cocoa powder to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.
Add 82 grams egg whites to the almond flour/powdered sugar mixture. Mix together with a spatula until you form a uniform paste. Set aside. (I like to add some red gel paste to this mixture as well for a deeper color).<br />
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To the bowl of a stand mixer, fitted with a whisk attachment, add 90 grams egg whites and about a tablespoon of red gel paste. Beat on medium speed until soft peaks form.
At the same time, add water and granulated sugar to a small saucepan. Heat on medium-heat, monitoring the temperature with a candy thermometer while you do so. Once the temperature is 248 degrees F, you'll want to switch the speed of the mixer to low, and slowly stream the hot syrup unto the mixer. Then, increase the speed to medium and beat until the meringue reaches stiff, glossy peaks.<br />
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Fold 1/3 of the meringue into the almond paste, mixing until well-incorporated. Add in the rest of the meringue, and fold until the batter is able to run off the spatula in ribbons.<br />
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Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Rest the macarons for 10 minutes, or until a skin forms.<br />
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Preheat oven to 320 degrees F. Bake macarons for 13-15 minutes. Allow macarons to cool on baking sheets before removing.<br />
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<b>To prepare cream cheese filling</b>, using an electric hand mixer, beat together cream cheese and butter until light and fluffy. Beat in vanilla extract. Add powdered sugar, one cup at a time, and beat until well-incorporated. If filling seems a little thick, add in a tablespoon or two of heavy cream.<br />
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To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Pipe cream cheese filling onto the flat side of half the shells. Top with opposite shell. Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-1389600672918914232019-01-29T20:33:00.003-05:002019-01-29T20:33:29.368-05:00The Best Keto Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm sure by now many of you have heard, #keto is trending. Last year, I remember Whole30 being the big thing but as of late, almost everyone I know has either tried keto or is interested in trying it. From what I understand, it works! My friends have seen actual results! Am I going to try it? Well, only if I can still eat brownies. Hence, this recipe.<br />
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Keto seems pretty easy to follow since you can still have ALL the butter, heavy cream, and cheese you want. But then at the same time, you can barely have ANY CARBS. Like, how? Butter, heavy cream, and cheese sound like the perfect beginning to a potato dish. But nope, no potatoes.<br />
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So, if I can't have potatoes, I knew I had to make sure that I would still be able to have brownies. So, I did some research and keto brownies DO exist! In fact, a few people have already made them. I did my due diligence, read through each recipe's reviews and I found <a href="https://ketodietapp.com/Blog/lchf/ultimate-keto-chocolate-brownies">this one</a> to be pretty solid all around.<br />
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And because there is no such thing as too much chocolate, I made a chocolate glaze to top them with. I also used instant espresso powder in the batter to enhance the chocolate flavor. You really can't even tell a difference between these or any other standard brownie recipe.<br />
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They are thick, super fudgy, melt in your mouth and extra rich. Grab a glass of milk cause you will need it! Almond milk that is. Gotta keep it keto-friendly :-P<br />
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<blockquote>
<h2 style="text-align: left;">
The Best Keto Brownies</h2>
Yield: 16 squares<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
3.5oz dark chocolate (<b>preferably Lily's brand, it is sweetened only with stevia</b>)<br />
1/4 cup (4 tablespoons) unsalted butter<br />
3 large eggs<br />
3/4 cup powdered erythritol (<b>if using Swerve, use confectioners</b>)<br />
1 large ripe avocado (measure it out and make sure it is 200 grams)<br />
1/4 cup coconut milk<br />
1 and 1/2 cups almond flour<br />
1/4 cup coconut flour<br />
1/2 cup cacao powder<br />
2 teaspoons baking powder<br />
1 teaspoon instant espresso powder<br />
<br />
<b>For the dark chocolate glaze:</b><br />
1.8 oz dark chocolate<br />
2 tablespoons butter<br />
1/4 cup heavy cream<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F.<br />
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In a glass bowl, add dark chocolate and butter. Microwave in 30 second increments until butter and chocolate are completely melted. Make sure to stir between each increment.<br />
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In a small food processor, add avocado and coconut milk and process until smooth and creamy.<br />
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In a large bowl, add eggs, erythritol, and avocado mixture and beat together using an electric hand mixer until well-combined. Add in melted dark chocolate and beat until incorporated.<br />
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Whisk together dry ingredients in a separate bowl. Then, add to wet ingredients and beat until well-combined. Batter will be slightly thick, don't worry. It will turn out fine.<br />
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Spread batter into a glass 8 x 8 baking dish. Bake in preheated oven for 20-25 minutes. Test for doneness with a toothpick; it's done when a few moist crumbs remain on the toothpick.<br />
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Transfer to cooling rack while you prepare glaze.<br />
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In a small saucepan over medium heat, heat heavy cream and butter until butter is melted and heavy cream is simmering. Pour over dark chocolate chips. Let stand for a few minutes then stir together to combine until smooth.<br />
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Pour glaze over brownies and spread evenly with a small offset spatula. Let cool to room temperature before cutting and serving. </blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-32994282446028570362019-01-08T17:20:00.001-05:002021-01-16T00:10:20.693-05:00Paleo Banana Chocolate Chip Protein Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy 2019 everybody! It's the start of a new year which means it's time for new commitments to old goals. I've been telling myself for a few months now that I have to start eating better and even though we're 8 days into the new year, I've still got nothing to show for it! I wouldn't say it's super challenging to eat healthy, it's just once you've got your body so used to the unhealthy stuff, it's a bit of a struggle.<br />
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But I'm really going to try to at least make small steps here and there, and the first one is going to be eating a better breakfast. I typically try to buy protein bars to have with my iced coffee in the morning, but those are often loaded with a lot of sugar and not so easy on the teeth.<br />
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So, I decided to make my own breakfast protein muffins. I guess these are still on the "sweeter" side for a breakfast, but HEY, baby steps. I don't take my coffee with ANY sugar or creamer, so I deserve it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGGosjcJOBbhRhcvvu0N-B-MYLNLbuNIy-mkTWc2MOeMuM1aAuxoEFR9nQjs52fo2Wp1-wjbCnq1pJJ5Mn5Na4d33i18vEmYRnUZmXdlgeWKMItXk4MNEvvibG0ogLK3WjFatRavoAe8/s1600/paleo-vegan-banana-protein-muffins.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGGosjcJOBbhRhcvvu0N-B-MYLNLbuNIy-mkTWc2MOeMuM1aAuxoEFR9nQjs52fo2Wp1-wjbCnq1pJJ5Mn5Na4d33i18vEmYRnUZmXdlgeWKMItXk4MNEvvibG0ogLK3WjFatRavoAe8/s1600/paleo-vegan-banana-protein-muffins.png" /></a></div>
Plus, these are grain-free, gluten-free, and dairy free. They're sweetened with a bit of coconut sugar which has a lower glycemic index and won't spike your blood glucose and insulin like regular sugar.<br />
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Also, I used Enjoy Life brand chocolate chips to make these completely guilt-free. If you haven't tried their chocolate chips out, you must. They are soy-free, nut-free, dairy-free, and non-GMO. And 100% fabulous.<br />
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You are welcome to use your favorite protein powder in these; I use a vegan plant-based protein powder which I will link <a href="https://kos.com/"><b>here</b></a>. Its my favorite brand and trust me, I have went through many different ones.<br />
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The best thing about these muffins is nobody will even be able to tell they are paleo. They are just as decadent, moist, and delicious as your average banana muffin. In fact, I don't think you will go back to regular muffins after these.<br />
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<blockquote>
<h2 style="text-align: left;">
Paleo Banana Chocolate Chip Protein Muffins</h2>
Yield: 16 muffins<br />
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<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
2 ripe bananas, mashed<br />
1/3 cup coconut sugar<br />
1/4 cup coconut oil, melted<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
2 cups almond flour<br />
3 tablespoons coconut flour<br />
1/3 cup + 2 tablespoons vanilla protein powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1/2 cup + 2 tablespoons unsweetened coconut milk<br />
1 cup dairy-free chocolate chunks<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.<br />
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In a small bowl, whisk together mashed bananas, coconut sugar, and coconut oil until well combined. Add eggs and vanilla extract, and whisk them in until well-incorporated.<br />
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In a large bowl, whisk together dry ingredients to combine. Then, pour in the wet ingredients, and using a spatula, fold everything together until well-combined. The batter will be thick at this point. Now you will pour in coconut milk, and slowly fold the batter and until it loosens up. Then, fold in chocolate chunks.<br />
<br />
Using a medium cookie scoop, scoop out a heap-full of batter into each muffin cup. Bake for 20 minutes in preheated oven. Let rest in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.<br />
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<div class="mv-video-target mv-video-id-t4snznwtonq68oyalng5" data-video-id="t4snznwtonq68oyalng5" data-volume="70" data-ratio="16:9" ></div>Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-68024867350460063002018-12-25T08:00:00.001-05:002021-12-09T23:13:03.801-05:00Peppermint Mocha Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8tclxVXQpv-K63rbmu99seYlB6aq63-iSdJiced2uyyuypRbl_AuV-s5s_IO-Rhn4e5SQI1svfMWUQmJASE57Jk3U-nu_xdbl2p4Qywg7dAbvlw5i7F5g97Vq-lwhPdfiJGuiKZ9IcE/s1600/peppermint-mocha-cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8tclxVXQpv-K63rbmu99seYlB6aq63-iSdJiced2uyyuypRbl_AuV-s5s_IO-Rhn4e5SQI1svfMWUQmJASE57Jk3U-nu_xdbl2p4Qywg7dAbvlw5i7F5g97Vq-lwhPdfiJGuiKZ9IcE/s1600/peppermint-mocha-cookies.jpg" /></a></div>
It appears I missed the memo about it being cookie season. Sorry, y'all! This recipe is definitely four weeks late. And I know now that we're going into January, it's time for a healthy reset for our bodies but you MUST make these before you commit to any diet plans. They are amazing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eh3uSiHLvY7WXkuZQK91WnMz0FQn2gTcfAP4pMGkgNegIscX5kC0D_1B-RYWnQ-xkrbohJ31s9Vd8oHLS5mrZqvspwQNASaQBOPtsKbu0wTxta9G8qf7oczAruQf1jgbYq_ckJE5SnU/s1600/peppermint-mocha-chocolate-cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eh3uSiHLvY7WXkuZQK91WnMz0FQn2gTcfAP4pMGkgNegIscX5kC0D_1B-RYWnQ-xkrbohJ31s9Vd8oHLS5mrZqvspwQNASaQBOPtsKbu0wTxta9G8qf7oczAruQf1jgbYq_ckJE5SnU/s1600/peppermint-mocha-chocolate-cookies.jpg" /></a></div>
I only recently became a peppermint mocha fan, and it was thanks to <a href="http://www.confessionsofaconfectionista.com/2017/12/peppermint-mocha-cupcakes.html">these cupcakes </a>I made last year. I still won't order a peppermint mocha at Starbucks but the flavor combo in desserts is phenomenal. I won't say no to anything chocolate or coffee flavored so what's a little peppermint to spruce things up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfM7CjO3NwOh65EamVYGcLOsrSxOWgcQObnyWhho3OGlLpv85o7k-_j0_Xabv_2_taFZAPkVEMtLBoug3k3pnQNcmrscZeoETw03a2e8vXbYZyNLaebquFD7fwABD6MMOB3HdHL6o8Do/s1600/peppermint-chocolate-chip-mocha-cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfM7CjO3NwOh65EamVYGcLOsrSxOWgcQObnyWhho3OGlLpv85o7k-_j0_Xabv_2_taFZAPkVEMtLBoug3k3pnQNcmrscZeoETw03a2e8vXbYZyNLaebquFD7fwABD6MMOB3HdHL6o8Do/s1600/peppermint-chocolate-chip-mocha-cookies.jpg" /></a></div>
Side note: my <a href="http://www.confessionsofaconfectionista.com/2015/12/death-by-chocolate-chip-cookies.html">death by chocolate cookies</a> were featured in an actual <b><i>printed</i></b> MAGAZINE. I know, CRAZY right? You can pick up a copy at your local Barnes and Noble OR purchase the digital version <a href="https://www.foodblogs.com/introducing-foodblogs-magazine/">here</a>.<br />
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Now although I didn't add melted chocolate to this cookie dough, the cookies were still super rich, chewy, and bursting with flavor. A hint of cornstarch is the secret to extra chewy cookies.<br />
<br />
The Ghirardelli peppermint chocolate chunks are no doubt a seasonal item so try to pick some up as soon as you can at your local grocery store since they are essential to this recipe.<br />
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If you don't find them, I would crush up some peppermint candy and add it to the cookie dough along with white chocolate chips. Or, an alternative option for a less "crunchy" cookie would be just to up the peppermint flavor.<br />
<br />
Happy baking and see you in 2019!<br />
<div class="mv-video-target mv-video-id-w1lsfbktjmfbqt1jkc4x" data-video-id="w1lsfbktjmfbqt1jkc4x" data-volume="70" data-ratio="16:9" ></div>
<br />
<blockquote>
<h2 style="text-align: left;">
Peppermint Mocha Chocolate Chip Cookies</h2>
Yield: 17 cookies<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 and 1/2 cups all purpose flour<br />
1/4 cup cocoa powder<br />
3 tablespoons espresso powder, divided<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon cornstarch<br />
1/2 cup unsalted butter, melted<br />
1/2 cup granulated sugar<br />
1/2 cup dark brown sugar<br />
1/8 teaspoon peppermint flavoring<br />
1/4 teaspoon vanilla extract<br />
1 large egg, room temperature<br />
1/2 cup semisweet chocolate chunks<br />
1/2 cup peppermint chocolate chunks<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.<br />
<br />
In a small bowl, whisk together flour, cocoa powder, 1 tablespoon espresso powder, baking powder, baking soda, and cornstarch. Set aside.<br />
<br />
In a medium-sized bowl, whisk together melted butter and sugars until well combined. Whisk in egg, peppermint flavor and vanilla extract until incorporated well.<br />
<br />
Dissolve remaining 2 tablespoons espresso in 1 tablespoon of hot water. Then, whisk in to the wet ingredients.<br />
<br />
Using a spatula, fold in the dry ingredients until no streaks of flour remain. Fold in chocolate and peppermint chunks.<br />
<br />
Scoop out equal size balls of dough using a medium cookie scoop. Bake in preheated oven for 7-8 minutes. Careful not to overbake these!<br />
<br />
Rest on baking sheet for 2 minutes then transfer to a wire rack to cool completely.<br />
<br />
<br />
<br /></blockquote>
</div>
Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-45511484581323970372018-12-18T08:00:00.000-05:002021-12-09T23:13:03.800-05:00Brown Butter Gingerbread Chocolate Chip Skillet Cookie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpoGSSg8BmiPwlaiJvmTL6DEzvqU9S_Xo8JJeqXwjYa2ilw5w36GbvjLBUqCGYBO4r8FbuiZSAylwyLag7v2okP9zK4P2eiYxjQA4spOC7dxUcJmYG71XalC6d_uJrFMWDGWmibvUVcg/s1600/gingerbread-skillet-cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpoGSSg8BmiPwlaiJvmTL6DEzvqU9S_Xo8JJeqXwjYa2ilw5w36GbvjLBUqCGYBO4r8FbuiZSAylwyLag7v2okP9zK4P2eiYxjQA4spOC7dxUcJmYG71XalC6d_uJrFMWDGWmibvUVcg/s1600/gingerbread-skillet-cookie.jpg" /></a></div>
I have a confession to make. I am a bit of an ALDI fanatic. If my friends had a penny for every time I said "you should go to ALDI!", they would be millionaries. I can't help it. Their prices can't be beat. And their seasonal items are TO DIE FOR.<br />
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Cue these mini cast iron skillets. Oh.my.god. The cuteness is unbearable.<br />
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I secretly sometimes wait for the prices on seasonal items to be reduced (right before they are taken off the shelves)....but I grabbed these as soon as I saw them! They are worth every penny and my recipe wheels started turning right away.<br />
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Since we are right at the peak of gingerbread season, I knew y'all would appreciate these gingerbread skillet cookies. Especially if they were brown butter gingerbread skillet cookies.<br />
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And I won't judge what ice cream you choose to top them with, but Talenti caramel cookie crunch is a fiiiine choice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJUhXHADsFmscjVEotRaUd-8ksaeS3oLvtcqPNlNNo8L-xFX8fprMZ_kX5BqP1XH_dAOJ6RYqQv6DjHQKamGtp4BErscSYXIB0sRON40HbDbao0kQyoIWgVfQyl4OhJODX4nnxO8YfVg/s1600/brown-butter-gingerbread-cookie-skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJUhXHADsFmscjVEotRaUd-8ksaeS3oLvtcqPNlNNo8L-xFX8fprMZ_kX5BqP1XH_dAOJ6RYqQv6DjHQKamGtp4BErscSYXIB0sRON40HbDbao0kQyoIWgVfQyl4OhJODX4nnxO8YfVg/s1600/brown-butter-gingerbread-cookie-skillet.jpg" /></a></div>
These come together so quickly and are perfect for entertaining. My signature go-to dessert when guests come over has always been lava cakes but with these mini skillets in my arsenal, I anticipate many deep dish desserts in the near future.<br />
<br />
<blockquote>
<h2 style="text-align: left;">
Brown Butter Gingerbread Chocolate Chip Skillet Cookie</h2>
Yield: Two 6" mini skillets<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
4 tablespoons unsalted butter, <a href="https://www.thekitchn.com/basic-techniques-how-to-brown-77018">browned</a><br />
1/4 cup granulated sugar<br />
1/4 cup brown sugar<br />
1 tablespoon molasses<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
3/4 cup all-purpose flour<br />
1/4 teaspoon McCormick gingerbread spice<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
1/2 cup semi-sweet chocolate chips<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Generously butter two mini 6" skillets. Set aside. Preheat oven to 350 degrees F.<br />
<br />
In a medium bowl, whisk together browned butter and sugars until well-combined. Add molasses and whisk to incorporate.<br />
<br />
Swiftly whisk in egg and vanilla extract until mixture is smooth and well-combined.<br />
<br />
Pour in flour, gingerbread spice, baking soda and baking powder, and using a small rubber spatula, fold everything together until dry ingredients are fully incorporated. Fold in chocolate chips.<br />
<br />
Evenly distribute cookie batter between skillets. Bake in preheated oven for 16-20 minutes, checking with a toothpick in the center for doneness.<br />
<br />
Serve warm with a scoop of ice cream. </blockquote>
</div>
Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0tag:blogger.com,1999:blog-6257888964939780558.post-69801601212086184372018-12-04T08:00:00.000-05:002018-12-04T08:00:02.617-05:00Biscoff Cupcakes with White Chocolate Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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Attention, these are going to be your new favorite cupcakes. I mean, do the math. If Biscoff cookies are amazing, and Biscoff spread is fantastic, what do you think a Biscoff cupcake is going to be? Hm? That's right. Out of this WORLD.<br />
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It was a tricky recipe to perfect, I must admit. My first few batches were ...meh. They were good but not great and I couldn't give you guys anything less than perfect. I had to play around with the ratios of sugar, baking soda, etc until I had made a perfectly moist, tender cupcake with just the right amount of fluffiness.<br />
<br />
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<br />
The frosting on the other hand came together wonderfully on my first try, thanks to <a href="https://sallysbakingaddiction.com/chocolate-white-chocolate-cupcakes/">Sally's Baking Addiction</a>. She knows her stuff. This is probably the dreamiest, creamiest frosting I've ever made. And I think I want to frost all my cupcakes with white chocolate buttercream from now on.<br />
<br />
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<br />
But I'm going to stop blabbing about how great these are and just give you the darn recipe. Don't forget to leave your rave reviews in the comments below!<br />
<br />
<blockquote>
<h2 style="text-align: left;">
Biscoff Cupcakes with White Chocolate Frosting</h2>
Yield: 16 cupcakes<br />
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<br />
<h3 style="text-align: left;">
<u>Ingredients:</u></h3>
1 and 1/4 cups cake flour<br />
1 cup granulated sugar<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
1/2 cup vegetable oil<br />
1/2 cup sour cream<br />
1/2 cup Biscoff spread<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
<br />
<b>For the white chocolate frosting:</b><br />
1 cup (2 sticks) unsalted butter, room temperature<br />
6 ounces white chocolate, melted and cooled<br />
2 cups powdered sugar<br />
4 tablespoons heavy cream<br />
1 teaspoon vanilla extract<br />
<br />
<h3 style="text-align: left;">
<u>Directions:</u></h3>
Preheat oven to 350 degrees F. Line cupcake pan with paper liners.<br />
<br />
In a medium-sized bowl, whisk together flour, sugar, salt, cinnamon, baking soda and baking powder. Set aside.<br />
<br />
In a larger bowl, add oil, sour cream, Biscoff spread, eggs, and vanilla extract and using an electric hand mixer, beat on medium speed until well-combined. Add dry ingredients and beat on low speed until dry ingredients are incorporated and batter is smooth.<br />
<br />
Using a medium-sized cookie scoop, evenly distribute batter between cups, filling them 2/3 of the way full.<br />
<br />
Bake in preheated oven for 18-20 minutes. Remove from oven and rest for 1 minute in pan, before transferring to a wire rack to cool completely.<br />
<br />
<b>To prepare the frosting</b>, add softened butter to bowl of a stand mixer and beat on medium speed until light and fluffy. Add powdered sugar and beat on low speed until incorporated. Then, add in melted white chocolate and increase speed to medium, beating until smooth and creamy. Add heavy cream and vanilla extract and beat for an additional minute.<br />
<br />
Frost cooled cupcakes as desired. Garnish with Biscoff cookie crumbs. </blockquote>
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Meriemhttp://www.blogger.com/profile/08702224373011660413noreply@blogger.com0