tag:blogger.com,1999:blog-53976267026559174272024-03-21T16:06:12.756-07:00C'ville SweetsBaking is my therapy.Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5397626702655917427.post-4083857851766227822014-06-30T12:59:00.002-07:002014-06-30T12:59:40.406-07:00Times A Changin'I have done a few local weddings for friends as of late and due to the rave reviews, have decided to open up to clients on a limited basis. I added a contact form for now if you are interested in getting in touch. I have done anything from small parties to baby showers to weddings! My passion is gourmet, tailored cupcakes.<br />
<br />
On a funny note, I have posted before that I blog while my children are sleeping. Well, we are expecting baby girl #3 early October and lets just say I have been napping with the girls since wintertime ;) Sadly, not much blogging going on here.<br />
<br />Never fear, there are many pictures just waiting to turn into posts. My next day off I plan on catching up!!!<br />
<br />
Happy summer to you all!<br />
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-89501750592193677652014-01-10T12:40:00.000-08:002014-01-10T12:40:16.771-08:00Keep Calm<div style="text-align: center;">
Hope to post some of my recent baking adventures soon. Until time allows...</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujtiaaHgpeh7F_mOFQawhI8DTmF8K27qkSy7Wgs0WQYQibwg6sNgS3rJAfgLgB8rPTs4on_0lrmLhdVE9eQBSA0iijjpx5agnX4-TSmJG3I1WEDLbHW7-FPpnGuxdoWyOj_-be9R9vhQs/s1600/cupcakecalm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujtiaaHgpeh7F_mOFQawhI8DTmF8K27qkSy7Wgs0WQYQibwg6sNgS3rJAfgLgB8rPTs4on_0lrmLhdVE9eQBSA0iijjpx5agnX4-TSmJG3I1WEDLbHW7-FPpnGuxdoWyOj_-be9R9vhQs/s1600/cupcakecalm.jpg" height="640" width="640" /></a></div>
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-26897112716597348112013-12-10T14:11:00.002-08:002013-12-10T14:11:44.127-08:00C'ville Sweets Holiday Gift Guide 2013There are many products out there that have made my life so much easier as a baking enthusiast! I thought it would be fun to share some items that I really can't live without, and would make great gifts! I have linked to Amazon directly. Full disclosure: If you purchase these through that link then I get a measly percentage in gift cards to try out more fun stuff to share. thanks :)<br />
<br />
<br />
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<br />
1. This spatula edge cleans the bowl as it mixes, no breaks to scrape the sides. Keeps you from over-mixing the flour. Once done, use it to scrape the bowl!<br />
2. No more burnt crusts and no more cursing trying to adjust foil, that's silly.<br />
3. This scoop helps you measure the perfect amount of cupcake batter and load your cups in ligthning speed!<br />
4. Best way to make my mini chocolate cookies, mmm<br />
5. The best tips for fancy cupcake icing.<br />
6. The best bags for cupcake icing: holds your whole batch and you throw it away in the end. WOO<br />
7. I love this thing for glossing my cakes or pie crusts. Throw it in the dishwasher.<br />
8. Nothing makes you feel happier than rainbow non pareils!<br />
9. I have 2 of these and LOVE THEM. You can place the cupcakes right in the tray to ice, then use the handles to lower into the container. Air tight too for freshness.<br />
10. Nothing better than a thermometer you can clip to the edge of your bowl for the more delicate recipes. <br />
11. This is on my wishlist. You could put it in the oven, microwave, straight to your mixer. And use it to measure. Brillant.<br />
12. You have to own one of these if you want to ice a cake properly!<br />
13. Again on my wishlist. Would sure make large custom orders much quicker.<br />
14. Wishlist, her website is the best!<br />
15. My wishlist.<br />
16. My wishlist.<br />
<br />
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-47510880214626111682013-12-09T14:09:00.002-08:002013-12-09T14:18:22.190-08:00Lithuanian Anise Cookies<div style="font-weight: bold; text-align: center;">
<div style="text-align: left;">
<span style="font-size: 130%;"><i><span style="font-size: small;"><span style="font-weight: normal;">I wrote this about 3 years ago on my personal blog and wanted to share it here as it is one of the Christmas cookies I try to make every year. My mother's side is Lithuanian and I grew up LOVING these cookies. Hope you enjoy them as much as my family has throughout the years!</span></span></i></span><br />
<span style="font-size: 130%;"><i><span style="font-size: small;"><span style="font-weight: normal;"> </span></span> </i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv7ZgP2LIAWJZ2mU49s6M9q98FjNIQFHFiq9NbAdqb8u6xZey1uZJUQ9vYykntnKIAYamup6KmJLYJ5luAZO4NJFxFKPNA4LjtP6Tbr393ZeiMGUMZ0O3IgfYV_Rzw1QEwnPPOzOdYoE/s1600/PC160145.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5553192515106125954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv7ZgP2LIAWJZ2mU49s6M9q98FjNIQFHFiq9NbAdqb8u6xZey1uZJUQ9vYykntnKIAYamup6KmJLYJ5luAZO4NJFxFKPNA4LjtP6Tbr393ZeiMGUMZ0O3IgfYV_Rzw1QEwnPPOzOdYoE/s640/PC160145.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /></a></div>
<br />
<span style="font-size: 130%;"><i>Anise Cookies</i></span></div>
<br />
The
first thing you need is a bottle of Anise Oil. Not easy to find. We had
to special order it from a family run pharmacy in Downtown
Charlottesville. It came in the very next day, most impressive!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUsAHxGFONoX1iXZ-vA3WSMFjkCZvkF8zd53v_MCU3rvwdyAN4DbopMIH-s9sg_b8RvGgILXnhFB7Fe24IrecPbeawdSzS5SGegxZtxGRwxuRahWPfIcnbwqx2nl0sH0FjjU3gwEJROk/s1600/PC160133.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553190883598420882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUsAHxGFONoX1iXZ-vA3WSMFjkCZvkF8zd53v_MCU3rvwdyAN4DbopMIH-s9sg_b8RvGgILXnhFB7Fe24IrecPbeawdSzS5SGegxZtxGRwxuRahWPfIcnbwqx2nl0sH0FjjU3gwEJROk/s400/PC160133.JPG" style="cursor: pointer; display: block; height: 291px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Then next thing you need is some inspiration and motivation. Enter the first snow of the year:</div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbVoQpyIvraHWB4iVNxuiBH5Geexwaei2JJAaa0G4Ml6Q0_vb0LGOM3WYmTRUcoSzjpnvYIxyRuxQRk0ARoekuO44Ns55HnBZq2u3P-8dU3MM3kbQzzQnlpQUi8BH06FpI-p7GCFePys/s1600/PC160129.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553190875363702514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbVoQpyIvraHWB4iVNxuiBH5Geexwaei2JJAaa0G4Ml6Q0_vb0LGOM3WYmTRUcoSzjpnvYIxyRuxQRk0ARoekuO44Ns55HnBZq2u3P-8dU3MM3kbQzzQnlpQUi8BH06FpI-p7GCFePys/s400/PC160129.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>This was the view from my kitchen:</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgwQ59LHS7_IFjWrBsbJAth53J0RgvNt7cz57RbFkhvjUmWFMxybQXUKgwk9kydWyzPxsqgzMJXSPEdkcCXUISz4oWv9T_dIh1vRa4ai6IoT8ub7Ra2KXslyhb52dwvGqf-C8Yi_jyU8/s1600/PC160138.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192103334603202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgwQ59LHS7_IFjWrBsbJAth53J0RgvNt7cz57RbFkhvjUmWFMxybQXUKgwk9kydWyzPxsqgzMJXSPEdkcCXUISz4oWv9T_dIh1vRa4ai6IoT8ub7Ra2KXslyhb52dwvGqf-C8Yi_jyU8/s400/PC160138.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>And finally you need a small army of strong women. I gathered everyone in the family I could:<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocw47wyeAEqwhnp8TJpX2BesAeWuFVRkAlRNbNzAjKQO1d7cQPHVkbqopxDBXep2UteW20szyI-dKWfXvoLxclmiy7_n0cZUO42DniR9TH20H_bmUtJdgs2nQBxxRAW6rPWeVYaRUNPs/s1600/PC160130.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553190869655099186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocw47wyeAEqwhnp8TJpX2BesAeWuFVRkAlRNbNzAjKQO1d7cQPHVkbqopxDBXep2UteW20szyI-dKWfXvoLxclmiy7_n0cZUO42DniR9TH20H_bmUtJdgs2nQBxxRAW6rPWeVYaRUNPs/s400/PC160130.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAzu71ZPioo4Z56jskx14OfjozrHIYEy0SSAbgJiSccXebXq14kBnX3iAVvBOp_2qDaDroAq2IOh8P5qGFDVJAG0dKEybm8GvsbiAs4cFnVbgQymOFKiI6KY1EYBFSs_fkY86SW38IZg/s1600/PC160127.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553190864287922626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAzu71ZPioo4Z56jskx14OfjozrHIYEy0SSAbgJiSccXebXq14kBnX3iAVvBOp_2qDaDroAq2IOh8P5qGFDVJAG0dKEybm8GvsbiAs4cFnVbgQymOFKiI6KY1EYBFSs_fkY86SW38IZg/s400/PC160127.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<h3>
<i>Ingredients: </i></h3>
6 eggs<br />
3 cups sugar<br />
2 cups mazola (corn) oil<br />
14 cups flour sifted (yes you read that right)<br />
1 tsp. salt<br />
2.5 tsp baking soda<br />
2.5 tsp baking powder<br />
2 cups sour milk or buttermilk <i>(*I will keep you updated if I can find a dairy-free option!)</i><br />
3/4 tsp anise oil<br />
<br />
And the directions verbatim from "Aunt Nell:"<br />
1. Beat eggs well. Add sugar and mix well. Add oil and beat well. Add milk and anise oil.<br />
2. Sift 4 cups flour and to this add baking soda, baking powder, and salt.<br />
3. Add dry ingredients (#2) to step #1 liquid mixture. (Just the 4 cups flour to start)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfLpb0g63BNXKAlss1PyqehClFve2vAppiQWT55grMFWVH-kjCj0UoTTDLA0AikFr10g5cgvMlyys6w24VkAabhkSCrwKPL7nfbrKQI_yfxfbmQbZH867Sm0WExS0KZGCAyZYGfp02Zk/s1600/PC160131.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553190886930995698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfLpb0g63BNXKAlss1PyqehClFve2vAppiQWT55grMFWVH-kjCj0UoTTDLA0AikFr10g5cgvMlyys6w24VkAabhkSCrwKPL7nfbrKQI_yfxfbmQbZH867Sm0WExS0KZGCAyZYGfp02Zk/s400/PC160131.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>4.
Add more flour to make a soft dough (about 10 more cups). 1 cup of this
should be used on board to knead at the end. Use beater until it
becomes too thick: (I got 7 cups of flour in. You know it is too thick
because your red Kitchen aid mixer will start to smell like burning and
will be hot to the touch! eek!)<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonmd3I56yuTbDOqrjVoaCHm4HhqHX8a8vN7f_QhyTUmJBWFowXJLB1sJsfxhgLnn5t9N6ulNr3lVcfDhqs74cHMIUv65nXCDMa1tiUGKas-1fCnxRbfykA9IgyPPN-sPHP-yjKAC2Zq0/s1600/PC160135.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553536668994732754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonmd3I56yuTbDOqrjVoaCHm4HhqHX8a8vN7f_QhyTUmJBWFowXJLB1sJsfxhgLnn5t9N6ulNr3lVcfDhqs74cHMIUv65nXCDMa1tiUGKas-1fCnxRbfykA9IgyPPN-sPHP-yjKAC2Zq0/s400/PC160135.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>...then use heavy spoon. (This lasted for one more cup of flour =8 then I gave up)...<br />
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCiI4Z8hIhyphenhyphen5mX2ROJDH4oJ1OiJ-z6y_NijtTOvg9Bw0qws-leMvxaxfnYs6bM_-waIhHixYEp-CIois5KkzVddeynCPqfXkD5qIj7bpRKHx0hMQKC2JGgA7Aa6x_pU1ZVLHduMxPYy4/s1600/PC160139.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192108158450930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCiI4Z8hIhyphenhyphen5mX2ROJDH4oJ1OiJ-z6y_NijtTOvg9Bw0qws-leMvxaxfnYs6bM_-waIhHixYEp-CIois5KkzVddeynCPqfXkD5qIj7bpRKHx0hMQKC2JGgA7Aa6x_pU1ZVLHduMxPYy4/s400/PC160139.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>...then
knead it as a dough. Becomes heavier as your progress. Knead it well.
(This is where the army of strong women starts to pay off. Thank God I
have had a baby to carry around as an upper arm workout.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhT9huhxmUNrtqx1mm5Suq6dIqV5EZb6MHSM1Ci4L7yGx7wO0EVyiKgG6LqfOPdfZteU2U46W3YWre15fDnkVd1eH7ItwjTzcZnY0p_fjNs3OZzWSdFsQFQo5qBW9k6HCQ5rKVhsJlqyE/s1600/PC160141.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192111765234066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhT9huhxmUNrtqx1mm5Suq6dIqV5EZb6MHSM1Ci4L7yGx7wO0EVyiKgG6LqfOPdfZteU2U46W3YWre15fDnkVd1eH7ItwjTzcZnY0p_fjNs3OZzWSdFsQFQo5qBW9k6HCQ5rKVhsJlqyE/s400/PC160141.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>5.
Take about the size of a walnut and roll in had into string and put
together in a circle. Make hole rather big as it closes up when baked.
(This was very time intensive, really wishing I had army of women at
this point)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHeQ_iX06R919i_tUtHYA0tYixNB0Ty60Mt59raPDT68KuNYDGdKdu9E0LrMdySfgZsRnq76l9ZCQC4y7cglpvlQUpphUua7PmZALtMSuKxCL4ev9-Yd3WUQ45a4vR64MTkX5R2ND8tI/s1600/PC160142.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192119794998018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHeQ_iX06R919i_tUtHYA0tYixNB0Ty60Mt59raPDT68KuNYDGdKdu9E0LrMdySfgZsRnq76l9ZCQC4y7cglpvlQUpphUua7PmZALtMSuKxCL4ev9-Yd3WUQ45a4vR64MTkX5R2ND8tI/s400/PC160142.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>6.
Bake at 350 degrees for 10 minutes on greased cookie sheet. Turn pan in
oven after 8 min. (I don't know why but I'm sure they wrote that for a
reason so I did it)<br />
<br />
<div style="text-align: center;">
Then you get this, but you aren't done yet!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_zF5akZ8W9Rc59q0rZTh3_plgTdt8Cuu227f2YiFTqOBJRTPsNdJzbgZGOtosswCp7cVU5Auwloy2NOYP9kIg0cuPceL7QSqgxIszxQcsCo7-tR48dLNNGPKL_4p1xafeFIv41b80p8/s1600/PC160143.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192122477096194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_zF5akZ8W9Rc59q0rZTh3_plgTdt8Cuu227f2YiFTqOBJRTPsNdJzbgZGOtosswCp7cVU5Auwloy2NOYP9kIg0cuPceL7QSqgxIszxQcsCo7-tR48dLNNGPKL_4p1xafeFIv41b80p8/s400/PC160143.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<h3 style="text-align: left;">
<span style="font-weight: normal;"><i><span style="font-size: 130%;">Icing for Anise Cookies:</span></i></span></h3>
<div style="text-align: left;">
<i>Ingredients:</i><br />
1/2 box powdered sugar (AKA 2 cups)<br />
1 tablespoon butter melted<br />
boiling water<br />
a couple drops of anise oil (to taste)</div>
<div style="font-style: italic; text-align: left;">
You
will use about 1 box powdered sugar for whole recipe. It is best to
start with this 1/2 recipe or it becomes hard until you ice all the
cookies (true that).<br />
<br /></div>
</div>
Leave icing in bowl
and dip cookies one at a time. Dip upside down and blow hole so it opens
then take spoon and remove whatever runs down on sides.<br />
<br />
<div style="text-align: center;">
Now
here is the thing. They don't specify how much boiling water. Or what
to do with ingredients. Basically you get a small bowl and melt the
butter then add the powdered sugar. Then you add the boiling water and
mix until it is not too thick or too thin. I topped it off with 2 drops
of anise oil at the end. You just have to get a feel for it. You want
some transparency but not too much...so here are what mine looked like:</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9SJg3vffO7nX8yfbvVyA7abbEm7hXO9vqIA5Tctj1rC-Id3RF2BgjIXAsZ09MjQ7Ko9a4W0zvX5lkzznglCvwAbvgWvGHZqQuYxIQ7zTf9k8RO2_p4VcTs9XaxFd3KzjP6xV-AfGRHs/s1600/PC160144.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192512273979058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9SJg3vffO7nX8yfbvVyA7abbEm7hXO9vqIA5Tctj1rC-Id3RF2BgjIXAsZ09MjQ7Ko9a4W0zvX5lkzznglCvwAbvgWvGHZqQuYxIQ7zTf9k8RO2_p4VcTs9XaxFd3KzjP6xV-AfGRHs/s400/PC160144.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yLIguyzwRCm_UlMxP_N6fb6BEsKOxcgOUOEdwhpFtsWFL0GO6PQ-EZjSwbOl21yurKmYirJqkSVGsfd6_ov6fkJlMRh8uVezTpJoblTdL3yK6EqiLjTdVJEatoq7wEWm5iaAiGI1fCU/s1600/PC160146.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5553192517344083106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yLIguyzwRCm_UlMxP_N6fb6BEsKOxcgOUOEdwhpFtsWFL0GO6PQ-EZjSwbOl21yurKmYirJqkSVGsfd6_ov6fkJlMRh8uVezTpJoblTdL3yK6EqiLjTdVJEatoq7wEWm5iaAiGI1fCU/s400/PC160146.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I got a little fancy and added some extra flair by flinging extra frosting all over:</div>
<br />
<br />
Is
it worth the work? YES. Husband and friend approved. Makes enough to
mail to family for Christmas, and take to 2 Christmas parties, and eat
some everyday for a week. :) Now all you need is a shot of Veritas and
you are a true Lithuanian!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbVoQpyIvraHWB4iVNxuiBH5Geexwaei2JJAaa0G4Ml6Q0_vb0LGOM3WYmTRUcoSzjpnvYIxyRuxQRk0ARoekuO44Ns55HnBZq2u3P-8dU3MM3kbQzzQnlpQUi8BH06FpI-p7GCFePys/s1600/PC160129.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocw47wyeAEqwhnp8TJpX2BesAeWuFVRkAlRNbNzAjKQO1d7cQPHVkbqopxDBXep2UteW20szyI-dKWfXvoLxclmiy7_n0cZUO42DniR9TH20H_bmUtJdgs2nQBxxRAW6rPWeVYaRUNPs/s1600/PC160130.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAzu71ZPioo4Z56jskx14OfjozrHIYEy0SSAbgJiSccXebXq14kBnX3iAVvBOp_2qDaDroAq2IOh8P5qGFDVJAG0dKEybm8GvsbiAs4cFnVbgQymOFKiI6KY1EYBFSs_fkY86SW38IZg/s1600/PC160127.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com2tag:blogger.com,1999:blog-5397626702655917427.post-52054628994218617722013-11-27T19:01:00.001-08:002013-11-27T19:01:44.541-08:00Dairy Free Pumpkin Pie and Whipped Cream Topping<div style="text-align: center;">
<b>Happy Thanksgiving!!!</b></div>
This is the first holiday I have been dairy free, and I was determined to enjoy some pumpkin pie. Something like, "you can have your pie and eat it too?" heh Anyway...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pWwEE6HA6AAKhewydSypoUR37153XmKXgB37-fEUOAQjpUMQBvwGzpxDXqgHHEZh_PiSxCExIHHWzLa2AMycGoZ1vWiYDKo2q439osMps_aO7zRx9IImnki6zZKfzLGB_FTg-tYu4AIO/s1600/IMG_2040.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pWwEE6HA6AAKhewydSypoUR37153XmKXgB37-fEUOAQjpUMQBvwGzpxDXqgHHEZh_PiSxCExIHHWzLa2AMycGoZ1vWiYDKo2q439osMps_aO7zRx9IImnki6zZKfzLGB_FTg-tYu4AIO/s640/IMG_2040.JPG" width="640" /></a> <br />
<br />
<br />
<br />
<br />
<i>Ingredients:</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2fJ90mkOGMBQp6nmxe2BgjeKqf_x1hyBRMGrUr4bSzGHdS8HmQqZusX5lnmL0cOl5r1B4j4J_90wufQGO55UveyD59-Yg37g6NUbbS9bkTD5NZH_7ehdtzAh9wgChV-Cck_8S82rngje/s1600/IMG_2036.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2fJ90mkOGMBQp6nmxe2BgjeKqf_x1hyBRMGrUr4bSzGHdS8HmQqZusX5lnmL0cOl5r1B4j4J_90wufQGO55UveyD59-Yg37g6NUbbS9bkTD5NZH_7ehdtzAh9wgChV-Cck_8S82rngje/s320/IMG_2036.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love Trader Joes!</td></tr>
</tbody></table>
<ul>
<li>Your favorite dairy free crust (Pillsbury roll out crusts and Harris Teeter Brand crusts are my fav and yes, dairy free!)</li>
<li>1 can of pumpkin</li>
<li>1 can coconut cream</li>
<li>1/2 cup dairy-free milk (I used almond)</li>
<li>2 large eggs</li>
<li>3/4 cup packed brown sugar</li>
<li>1 tsp pumpkin pie spice</li>
<li>1/4 tsp salt</li>
<li>3 Tbs powdered sugar</li>
</ul>
<i>Directions:</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCCf3TFwIsrvrMzX4kdf8Gfkd3lOzaUBA2aO9-YgPY_aSfyNlMDnRM9Pknn-LpGrGJQRl7CdONZRyKORNrMFlczeu_c6Oo8KdDovjyZyCmDO6CB8XCcG_0geNyhUHq3LMy3gLQP3P6fQ_/s1600/IMG_2038.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCCf3TFwIsrvrMzX4kdf8Gfkd3lOzaUBA2aO9-YgPY_aSfyNlMDnRM9Pknn-LpGrGJQRl7CdONZRyKORNrMFlczeu_c6Oo8KdDovjyZyCmDO6CB8XCcG_0geNyhUHq3LMy3gLQP3P6fQ_/s320/IMG_2038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separated cream set aside</td></tr>
</tbody></table>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eTPj07GfEA3j-Qmojer4LYHRhqg8eDnDfg3hTll52Yzy-8u8b4q7JMz5EkKnYf6qg2sta3mOTI3m8VTxVcKkAKANB34Ldqu4uquz_wL2r9nqBskh6R8oDmqskgxxxSG2XuUL_rIDgXVV/s1600/IMG_2039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eTPj07GfEA3j-Qmojer4LYHRhqg8eDnDfg3hTll52Yzy-8u8b4q7JMz5EkKnYf6qg2sta3mOTI3m8VTxVcKkAKANB34Ldqu4uquz_wL2r9nqBskh6R8oDmqskgxxxSG2XuUL_rIDgXVV/s200/IMG_2039.JPG" width="200" /></a>
<li>Lay your crust out to come to room temperature</li>
<li>Preheat oven to 375 degrees</li>
<li>Do not shake your can of coconut cream!!!</li>
<li>Remove thick cream from top of can of coconut cream and set aside in small bowl.</li>
<li>Use remainder of coconut milk/water mixture and add in thick separated cream by spoonful until it measures to 1 cup. Keep the rest of cream separated and put in fridge to chill.</li>
<li> Place this cup of coconut cream/milk and add to mixing bowl. Add in can of pumpkin, 1/2 cup milk, eggs, sugar, spice and salt. Mix on high until combined evenly. </li>
<li>While mixing, prepare your crust in a pie pan.</li>
<li>Pour mixture into unbaked crust and place in oven.</li>
<li>Cover edges of crust to prevent burning.</li>
<li>Bake for 45 to 50 minutes.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqsLU8quWaEmfZCgWPZ6mlSpJ5OtceEte5LzG51LS__cZl3oD4EZfhd1pGbdeKl7VKfCrdrR03QLlABzSxU9f3eydxiBSdqPihImfSnDWYeXIFfx0ILJySPsmV1H7LmYYrG8sUL7Mk4Uu/s1600/IMG_2041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqsLU8quWaEmfZCgWPZ6mlSpJ5OtceEte5LzG51LS__cZl3oD4EZfhd1pGbdeKl7VKfCrdrR03QLlABzSxU9f3eydxiBSdqPihImfSnDWYeXIFfx0ILJySPsmV1H7LmYYrG8sUL7Mk4Uu/s200/IMG_2041.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKe3Ou2r7bRMz08ZfPz0JHpPkaoGOKAi36t8DzMEl_U6pukpd4j7YlLOo8OuWOWCb7N54fw3hzhyphenhyphenz5bGwJ2sWp_ulWf52c3sVcU6BPZFL1cIK_L4CdpPIfSzAmH70tKLbMi3yWhYw8nQW/s1600/IMG_2042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKe3Ou2r7bRMz08ZfPz0JHpPkaoGOKAi36t8DzMEl_U6pukpd4j7YlLOo8OuWOWCb7N54fw3hzhyphenhyphenz5bGwJ2sWp_ulWf52c3sVcU6BPZFL1cIK_L4CdpPIfSzAmH70tKLbMi3yWhYw8nQW/s200/IMG_2042.JPG" width="200" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx-FfEgc1dDshb-tBSlm3P2YRQMn9OU8faHdTs-EVGQm5ElCUrMzsAZyv8AzmbgyQCz4JVwvvv7UX-H4953Fug8QRh7mi98HHhvF_vdAlDd9QPE3HZ1XZVqLpFIbdB8zMmOZv3Hf6rxGB/s1600/IMG_2044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx-FfEgc1dDshb-tBSlm3P2YRQMn9OU8faHdTs-EVGQm5ElCUrMzsAZyv8AzmbgyQCz4JVwvvv7UX-H4953Fug8QRh7mi98HHhvF_vdAlDd9QPE3HZ1XZVqLpFIbdB8zMmOZv3Hf6rxGB/s320/IMG_2044.JPG" width="320" /></a><i>Whipped Cream: </i><br />
<ol>
<li>While pie is baking and once cream has chilled, place cream in mixing bowl with whisk attachment. </li>
<li>Whisk coconut cream on highest setting for 2 minutes. </li>
<li>Add in powdered sugar and mix again on highest setting until fluffy.</li>
<li>Serve on pie!!!</li>
<li>ENJOY :)</li>
</ol>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaFMHiKE8ZJPpyK49o003IGZip15quyu50cO30gfHENngelZkJZyQoEGCPORPVdzvBHzMFsf9STGHZ_81VGSqXPP43ymdJAbKF3daJBuZ5E736F7vo0YUY5HqhFi6D3CbfbgcXgr-wO4A/s1600/IMG_2046.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaFMHiKE8ZJPpyK49o003IGZip15quyu50cO30gfHENngelZkJZyQoEGCPORPVdzvBHzMFsf9STGHZ_81VGSqXPP43ymdJAbKF3daJBuZ5E736F7vo0YUY5HqhFi6D3CbfbgcXgr-wO4A/s400/IMG_2046.JPG" width="400" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-XUgcnpWOGQehw7KS02hCiE6I3u16KzmK9iTuki8fFmBv5oOSNZx5AtH4Dqhr8nJanIXi6twq6bVRWszeWytus9BsXpfdPkOvmhdDsMOzsQIodUa-_AEtj9u0XwEC3mUDNzhwxxrpivC/s1600/IMG_2047.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-XUgcnpWOGQehw7KS02hCiE6I3u16KzmK9iTuki8fFmBv5oOSNZx5AtH4Dqhr8nJanIXi6twq6bVRWszeWytus9BsXpfdPkOvmhdDsMOzsQIodUa-_AEtj9u0XwEC3mUDNzhwxxrpivC/s400/IMG_2047.JPG" width="400" /></a><br />
<br />
I am reveling in this season of Thanksgiving and the gratitude I have for my family, friends, faith, and blessings. Enjoy the season!<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdoOVN9jCoHDFN56Z8AgBIToAfMC69IWunB3C_qjzR6AdKOGBClR8kd_eDDB6f7xtYM8KmQXyeHy5ema0TZbeF_z4j5UjKmozmFxM4wkv42SGNulDc3BGF6Xhk5KTNHS9C3VdnjGA4OBs/s1600/IMG_1980.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdoOVN9jCoHDFN56Z8AgBIToAfMC69IWunB3C_qjzR6AdKOGBClR8kd_eDDB6f7xtYM8KmQXyeHy5ema0TZbeF_z4j5UjKmozmFxM4wkv42SGNulDc3BGF6Xhk5KTNHS9C3VdnjGA4OBs/s400/IMG_1980.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My biggest blessings.</td></tr>
</tbody></table>
<br />
<br />
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-75875101002089129772013-11-20T06:30:00.000-08:002013-12-09T14:11:08.772-08:00Chocolate Chip Cookie CakeChocolate Chip Cookie Cake is a guilty pleasure of mine. One of my favorite memories of a cookie cake was back in college during graduation week. My friend and I <i>devoured</i> a cookie cake slathered in Orange and Blue icing. Go HOOS! We were both mortified the next few days when our poo was colored bright green. Finally one of us broke the silence and mentioned it. We were so relieved we weren't dying of some strange green-poo illness.<br />
<br />
Now that I compltely grossed you out (I am a nurse after all), lets talk dairy-free cookie cake.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
To get the best results, here is my go-to recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu6uQH4XtNHr4-7-AP1sNveSosG662-ztJFkr4WsbdacxfPOHa6FJ8PS_5LjlVSwVYMmTYJV4zUSdq5VSxUxDd1yn2Un5QfKxVhgyXJqfewDewGnuJZfiJdgERnWnG8SXVG2Pom0M5HrJ/s1600/20131115_195705(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBJl5MZPqrY0Y7vfM9bs7BUaDkVOM_l3e2C0Ekw990YLML1c3MtJdEQY-DNQi8LYts30nocwWsSU1Fhr3ucyfhfw-auIXNlna_oZvVi19m_CeRMRpBTqYALRYQR8QAFx06hioz9z_Hxdb/s1600/IMG_20131110_192140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBJl5MZPqrY0Y7vfM9bs7BUaDkVOM_l3e2C0Ekw990YLML1c3MtJdEQY-DNQi8LYts30nocwWsSU1Fhr3ucyfhfw-auIXNlna_oZvVi19m_CeRMRpBTqYALRYQR8QAFx06hioz9z_Hxdb/s640/IMG_20131110_192140.jpg" width="480" /></a></div>
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<div style="text-align: center;">
<i> Dairy-Free Chocolate Chip Cookie Cake</i></div>
<b><i>Ingredients:</i></b><br />
2 1/4 Cup flour<br />
1tsp salt<br />
1tsp baking soda<br />
1 Cup packed brown sugar<br />
1/2 Cup sugar<br />
1 Cup Earth's Best Butter Alternative<br />
1tsp vanilla<br />
2 eggs<br />
1 package of Chocolate Chips: dairy free. (I recommend Enjoy Life or Trader Joe's Semi Sweet brands)<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu6uQH4XtNHr4-7-AP1sNveSosG662-ztJFkr4WsbdacxfPOHa6FJ8PS_5LjlVSwVYMmTYJV4zUSdq5VSxUxDd1yn2Un5QfKxVhgyXJqfewDewGnuJZfiJdgERnWnG8SXVG2Pom0M5HrJ/s1600/20131115_195705(1).jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu6uQH4XtNHr4-7-AP1sNveSosG662-ztJFkr4WsbdacxfPOHa6FJ8PS_5LjlVSwVYMmTYJV4zUSdq5VSxUxDd1yn2Un5QfKxVhgyXJqfewDewGnuJZfiJdgERnWnG8SXVG2Pom0M5HrJ/s320/20131115_195705(1).jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was hungry for a cookie :)</td></tr>
</tbody></table>
<b><i>Directions:</i></b><br />
1. Preheat oven to 375.<br />
2. Set out butter and eggs.<br />
3. Combine flour, salt, and baking soda in a separate, small bowl.<br />
4. Combine sugars, butter, and vanilla in a mixing bowl. Mix on high for a few minutes.<br />
5. Add eggs and mix to combine.<br />
6. Add in flour mixture and mix only enough to combine.<br />
7. Spread on large, greased pizza tray. Using spatula, make a big blob in center and work your way out to almost the very edge.<br />
8. Bake at 375 for 17 mins.<br />
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Once cooled, you can ice it!<br />
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<div style="text-align: center;">
<i> Dairy-Free Cream Cheese Icing Recipe</i></div>
<i><b> Ingredients: </b></i><br />
8oz Dairy-Free Cream Cheese Alternative (<a href="http://www.tofutti.com/" target="_blank">Tofutti Brand</a>, is the BEST)<br />
1/4 lb Dairy-Free Butter Alternative (Earth Balance Brand is the BEST)<br />
2 tsp bourbon vanilla paste<br />
1 lb = 4 cups powdered sugar (give or take)<br />
<br />
<i><b>Directions: </b></i><br />
Make sure cream cheese and butter are the same temperature. Beat on high
speed in mixer until combined. Add vanilla and sugar until desired
consistency is reached. Increase speed of mixer to high until combined.Pipe onto cooled cookie using tip of your choice. <br />
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**If you have kids or are kid-like at heart, add sprinkles to the icing!**<br />
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Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com1tag:blogger.com,1999:blog-5397626702655917427.post-56907105007415901332013-11-18T12:08:00.001-08:002013-11-18T12:19:09.584-08:00Genuine German Chocolate Black Forest Cake AKA Schwarzwälder Kirsch Torte<br />
(My husband would be able to say this correctly)<br />
<br />
Let me tell you a little story. It is about my husband and his birthday. It happens to fall on January 9th. Every year, I survive working motherhood and create memorable hoidays for us. I get through Halloween, Thanksgiving, Christmas planning, Christmas, and then New Years. Then, every year, right after New Years, my husband has a birthday. Two things always happen: I am out of breath and money. So every year he gets a lame birthday. Add onto that this year my horrible PPD (I'm a survivor!) and I basically asked him to reschedule his birthday. We literally re-scheduled his birthday.<br />
<br />
So come July, I was ready for action. I surprised him with an ipad and planned an evening at <a href="http://veritaswines.com/" target="_blank">Veritas Winery</a> with some friends to enjoy the stars, wine, live band, and dancing.<br />
<br />
I asked him what kind of birthday cake he wanted and he said: "Schwarzwälder Kirsch Torte."<br />
So I took this request pretty seriously because he has been to Germany and tasted genuine German cake. I hunted down some Kirsch from the sole ABC store in town that carried it, and paid $55 for the bottle too. Then I headed over to Whole Foods to find the right cherries and chocolate. Then I grabbed all the other essentials at the Teeter. I almost made it completely dairy-free but my whipped frosting didn't quite come out as i had hoped. Alas. To the whipping cream I returned.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhx6wxTBIl9aNlQmwus9VonOzsEBEK1ooIpS5E7981NSQIr7gfwSW-YZSKQHBqkIf9x-c4YhTj1BEQqfzgPQ-5g3yOOba2V7vX4nbsIv1FmWJKkeHzhxbVd6yYN8MmFPpEoIhAQoYhveG/s1600/IMG_1432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhx6wxTBIl9aNlQmwus9VonOzsEBEK1ooIpS5E7981NSQIr7gfwSW-YZSKQHBqkIf9x-c4YhTj1BEQqfzgPQ-5g3yOOba2V7vX4nbsIv1FmWJKkeHzhxbVd6yYN8MmFPpEoIhAQoYhveG/s640/IMG_1432.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">German Chocolate Black Forest Cake</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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Here is the thing about this recipe: It was foreign to me and took a few attempts. The cake is mainly egg-based, which really threw me for a loop. The cakes didn't rise quite like I was expecting either.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-T5BX7XfghSZDI-WWIyMMfiuFzSRMsLG9BPV4DSW7DeiaYAdjO69k8xOyIP2znTKa10cwqhyphenhyphenBBb_ro2U3M1lHoWqfaEXAakI9BdPDj_OGVdFjwPJKIVqJuSmDABLPBXE3-U1iDqlX67w/s1600/IMG_20130809_231522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-T5BX7XfghSZDI-WWIyMMfiuFzSRMsLG9BPV4DSW7DeiaYAdjO69k8xOyIP2znTKa10cwqhyphenhyphenBBb_ro2U3M1lHoWqfaEXAakI9BdPDj_OGVdFjwPJKIVqJuSmDABLPBXE3-U1iDqlX67w/s400/IMG_20130809_231522.jpg" width="400" /></a></div>
A late night and lots of cursing later, I had 3 cakes prepared and set for the morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j6Kkrw-7MZW5eHFt_xj53BjqF6BghERfeCSRPwKeib9nSdT7RuqX-71O8qxqY-9Tvyuyge79RB1f6QGrxcZorTo0XYrG4nO0uivTeaLMY7FDVlU26OXLN3LDznE4urywHeeill1DBsoh/s1600/IMG_1430.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j6Kkrw-7MZW5eHFt_xj53BjqF6BghERfeCSRPwKeib9nSdT7RuqX-71O8qxqY-9Tvyuyge79RB1f6QGrxcZorTo0XYrG4nO0uivTeaLMY7FDVlU26OXLN3LDznE4urywHeeill1DBsoh/s320/IMG_1430.JPG" width="320" /></a></div>
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Did I follow my instructor's complete directions to build a perfect birthday cake? No, I didn't have time for that. So the cake was a bit uneven but it was quite delicious. The husband was pleased. My culinary friend's dad was pleased. I was pleased. Mission accomplished.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOhm6OXCJVkbEJjpl0YHAlBCEUj2MyH40ktSzZ6J6DJUGNLxVjRYtmgHWxE1fcZzinR9KoEqMRMGRtQLHLshbl9xr5GEPlfO1aC90rmaDs_Y12z_jzuVwZ_fWrXzn-pOGk94fC8OSqvWi/s1600/IMG_20130809_191807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOhm6OXCJVkbEJjpl0YHAlBCEUj2MyH40ktSzZ6J6DJUGNLxVjRYtmgHWxE1fcZzinR9KoEqMRMGRtQLHLshbl9xr5GEPlfO1aC90rmaDs_Y12z_jzuVwZ_fWrXzn-pOGk94fC8OSqvWi/s400/IMG_20130809_191807.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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If you feel so inclined to attempt the most expensive and time consuming cake I've done yet, <a href="http://www.foodgeeks.com/recipes/german-black-forest-cake-schwarzwlder-kirsch-torte-20500" target="_blank">recipe here</a>.Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-47481441050532741492013-11-15T13:41:00.000-08:002013-11-15T13:41:42.414-08:00Happy Anniversary to Us: The Wedding CakeIn honor of my 6th wedding anniversary, I want to post a picture of our wedding cake!
I had a pretty traditional, church wedding. It had themes of lace, faith, fall and Old Virginia.
But when it came to the cake, I wanted to do something out of the ordinary. And I wanted chocolate icing.
So this is what I came up with thanks to <a href="http://chandlersbakery.com/">Chandler's Bakery</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfMEnOOK__O9_jUgBAG5jOEAFaVH6TjFqGHHS13VO6jQdj6412wAVFeNj7_57jiIDnV9KGCOciBKmKLnx6Ojm8lQVuMvvfcc8C5Gr6bEkBA8aRxsRjkHg_9-s4QFz1vQkxdsb25gX5p1K/s1600/DSC_0637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfMEnOOK__O9_jUgBAG5jOEAFaVH6TjFqGHHS13VO6jQdj6412wAVFeNj7_57jiIDnV9KGCOciBKmKLnx6Ojm8lQVuMvvfcc8C5Gr6bEkBA8aRxsRjkHg_9-s4QFz1vQkxdsb25gX5p1K/s640/DSC_0637.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate bottom and vanilla cake with raspberry and buttercream filling, topped with chocolate buttercream. Chocolate mosaics and fresh berries for decoration.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjMFBhWhmRg4rTaKKJHrwZswQ-OCdoSLKZc9kAUeWUn0G7kmBdIH5vA5o66z4N9UHcl2rKHg_Ge7KSMFWF4Bafv0CxDqxlLtW-eiVOrwihqp7u2qDsvSIPSGufssiE2yZjrXwHHJXHNsZ/s1600/DSC_1041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjMFBhWhmRg4rTaKKJHrwZswQ-OCdoSLKZc9kAUeWUn0G7kmBdIH5vA5o66z4N9UHcl2rKHg_Ge7KSMFWF4Bafv0CxDqxlLtW-eiVOrwihqp7u2qDsvSIPSGufssiE2yZjrXwHHJXHNsZ/s640/DSC_1041.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake cutting</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAcEBli0cqtkBTmlUi9opFufi5FCr7xk-A8embv_DAJZSO5y3HdN-uhEgCp5ptJ617fW9bGv8B5SjWx0eh7zU4yjv4m4O6NvvMC8uorY0ONGw_IamOTFS606CVSUU9QmKp5wZdGs0sA_Z/s1600/DSC_1051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAcEBli0cqtkBTmlUi9opFufi5FCr7xk-A8embv_DAJZSO5y3HdN-uhEgCp5ptJ617fW9bGv8B5SjWx0eh7zU4yjv4m4O6NvvMC8uorY0ONGw_IamOTFS606CVSUU9QmKp5wZdGs0sA_Z/s400/DSC_1051.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Started off prim and proper</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GgV2pzdfkXBl6W0PgkqYCXfktdj78KkxkLouE7vYJB__n0eFZbOF-Tzj6SmPKNuSp35IzM9xiaXYQatLoZN8_N4_Ui_s9W-YFkUG4OuilIYnoTDvOdoY5warPcVWKdeCxPEHT_2FDmCJ/s1600/DSC_1052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GgV2pzdfkXBl6W0PgkqYCXfktdj78KkxkLouE7vYJB__n0eFZbOF-Tzj6SmPKNuSp35IzM9xiaXYQatLoZN8_N4_Ui_s9W-YFkUG4OuilIYnoTDvOdoY5warPcVWKdeCxPEHT_2FDmCJ/s400/DSC_1052.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then I went in for the kill.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjBC2iWkjtlB2vooqSsXxW3bfawJMo_zM-59dQpKHy8lhNF5VLSHBV84aLWZFvEJHbcUDdgrcc12l_IJA5N7TWUR1imNEB4VIefvPvJe3QXxiTYpAlsk_Qr7KSes6UhtNyJE-qdZfVtvc/s1600/DSC_1053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjBC2iWkjtlB2vooqSsXxW3bfawJMo_zM-59dQpKHy8lhNF5VLSHBV84aLWZFvEJHbcUDdgrcc12l_IJA5N7TWUR1imNEB4VIefvPvJe3QXxiTYpAlsk_Qr7KSes6UhtNyJE-qdZfVtvc/s400/DSC_1053.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my groom. Muahahaha</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCnabgcI8am-dCQWwjZ6ycj9mIu2XUGwVrWX_FwBu6sYhALRt78MxOqmLxpp02vZqyZaflPPwjNAQSxhbOAFT_3M79E1giqrmvy1-ZFc1ZN64_W2i8gQFEoqnAHTNANQrc1fjD2Ppg_DL/s1600/DSC_1056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCnabgcI8am-dCQWwjZ6ycj9mIu2XUGwVrWX_FwBu6sYhALRt78MxOqmLxpp02vZqyZaflPPwjNAQSxhbOAFT_3M79E1giqrmvy1-ZFc1ZN64_W2i8gQFEoqnAHTNANQrc1fjD2Ppg_DL/s640/DSC_1056.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And we lived happily ever after. The end :)</td></tr>
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Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com2tag:blogger.com,1999:blog-5397626702655917427.post-77170434094104587242013-08-16T12:05:00.001-07:002013-08-16T12:05:20.035-07:00Too many posts, too little timeLife has been a little crazy recently. Our parked car got totaled by a hit and run and we bought our first minivan this week. Here is a fun video of Eloise that my brother made while we were negotiating with the car salesman and woman. Hope to post all my recent baking adventures soon!!<br />
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<iframe class="vine-embed" src="https://vine.co/v/hMwKQqO05KF/embed/simple" width="600" height="600" frameborder="0"></iframe><script async src="//platform.vine.co/static/scripts/embed.js" charset="utf-8"></script>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-52888205303254279632013-06-10T12:40:00.002-07:002014-01-18T08:05:47.056-08:00Jumbo Sugar-Crusted Blueberry Muffins<div style="text-align: center;">
<i>Necessity breeds invention.</i></div>
Lets just say I get paid on Thursday and until then, I am eating my fridge and pantry clean.<br />
I needed something for breakfast tomorrow, and I had 1 egg and a cup of blueberries about to go bad.<br />
Enter: blueberry muffins, dairy-free style. Did I mention I have a new, jumbo muffin tin from my dear friends Mike and Robin? Woo!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3h0ubu30Um8TyUWV_mpcTUl9k6YN3J8uTfkuLL0UhmH7-F0oCL0zVaY6SXwW6ZAhPN0muRRjRlWbgBJzcYs5UvYcFFqHOOOaaYUvOit9ee-IARIIpNcmU3IdeLrm7q6XBtKOQBVFFtx2/s1600/IMG_20130610_152103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3h0ubu30Um8TyUWV_mpcTUl9k6YN3J8uTfkuLL0UhmH7-F0oCL0zVaY6SXwW6ZAhPN0muRRjRlWbgBJzcYs5UvYcFFqHOOOaaYUvOit9ee-IARIIpNcmU3IdeLrm7q6XBtKOQBVFFtx2/s400/IMG_20130610_152103.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice and fluffy and not too sweet.</td></tr>
</tbody></table>
They came out amazingly well, and the sanding sugar adds a professional bakery touch. The 1 egg dilemma forced me to experiment with the flax seeds. I think I am going to sneak this into everything. Did you know that you can replace an egg with 1 TBS ground flax seed and 3 TBS water? You're welcome.<br />
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<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkHcMJ63Adc1BELKyC8yltDqMX-TA1qDjAoK-PX8XYEycY5rlWCXNBkjmkwu1sbvho10FfyZir2waCQT4Pl8QkmUNOVAnO8Iz7O9xB2qeUlnSHml7kWypJ-wZ0zEfAAspxmYdG7W0CXcd/s1600/20130610_151835.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkHcMJ63Adc1BELKyC8yltDqMX-TA1qDjAoK-PX8XYEycY5rlWCXNBkjmkwu1sbvho10FfyZir2waCQT4Pl8QkmUNOVAnO8Iz7O9xB2qeUlnSHml7kWypJ-wZ0zEfAAspxmYdG7W0CXcd/s320/20130610_151835.jpg" height="320" width="240" /></a></div>
<ul>
<li>3 cups flour</li>
<li>4 tsp baking powder</li>
<li>1 tsp sea salt</li>
<li>1 tsp cinnamon</li>
<li>1 egg</li>
<li>1 cup sugar </li>
<li>1 Tbs ground flax seeds</li>
<li>1/4 cup coconut oil</li>
<li>3 Tbs water </li>
<li>1/4 cup canola oil</li>
<li>1 cup milk (of any variety, I use almond) </li>
<li>1 tsp vanilla extract</li>
<li>1 to 1 and 1/2 cups blueberries (AKA whatever's left!)</li>
<li>Coarse sprinkling sugar</li>
</ul>
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<br />
<b><i>Directions:</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0kPQBDlNoEvOGr7A8wRDz1P7yTtAWMTqQQmf_cs3A1UBiwwf0fBBKWnUk5s_1ZraOo0EVEXJ0sdHh9cpX1Rouo9rDaiV8NuRmT5K1wdZyGFjOfY2N8nmA0L2J3Cv8gB9-HEfaYf24t2k/s1600/IMG_20130610_151449.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0kPQBDlNoEvOGr7A8wRDz1P7yTtAWMTqQQmf_cs3A1UBiwwf0fBBKWnUk5s_1ZraOo0EVEXJ0sdHh9cpX1Rouo9rDaiV8NuRmT5K1wdZyGFjOfY2N8nmA0L2J3Cv8gB9-HEfaYf24t2k/s200/IMG_20130610_151449.jpg" height="200" width="200" /></a></div>
<ol>
<li>Preheat oven to 425 degrees. Oil your jumbo muffin tin. </li>
<li>Measure and mix dry ingredients in a bowl and set aside.</li>
<li>In mixer, on medium speed, mix egg, flax seed, sugar, and coconut oil until well blended. </li>
<li>Add water, oil, milk, and vanilla and mix on low until combined. </li>
<li>Add your dry ingredients in 2 parts and ONLY mix enough to combine. Make sure you wipe down sides of bowl with a spatula too.</li>
<li>Fold in the blueberries.</li>
<li>Fill your jumbo muffin tins almost to the top.</li>
<li>The best part: Sprinkle with coarse sanding sugar. </li>
<li>Bake at 425 degrees for 5 min.</li>
<li>Reduce oven temperature to 375 degrees and bake for 25-27 minutes* until part of the tops get slightly browned and they appear set. Let cool in the tins.</li>
<li>Serve warm with dairy-free butter. One will fill you right up. Mmmmmm</li>
</ol>
*If you only have traditional muffin/cupcake tins this recipe makes 18, bake for 16-17 minutes or until toothpick or knife comes out clean. <br />
<ol>
</ol>
p.s. I think I join a multitude of other moms when I say, I blog when my children are sleeping :) <br />
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Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com1tag:blogger.com,1999:blog-5397626702655917427.post-75700751277570724322013-05-17T06:21:00.002-07:002013-05-17T06:21:43.069-07:00Dairy-Free Mini Chocolate Chip CookiesI have been craving these classics in a major way. Even more so, the delicious cookie dough right out of the bowl. I decided to try out some dairy and soy free chocolate chips from the <a href="http://shop.enjoylifefoods.com/Chocolate-for-Baking/c/EnjoyLife@Baking" target="_blank">Enjoy Life</a> brand, and they came out ever so well!<br />
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They are husband and friend approved as well. Again, no one noticed a difference. Success. Sorry for the cell-phone photo!<br />
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<u><i><b>Ingredients:</b></i></u><br />
<ul>
<li>1 bag Enjoy Life Mini Semi Sweet Chips*</li>
<li>1 cup packed brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>1 cup dairy-free (or dairy-soy free) Earth's Balance Butter Alternative</li>
<li>1 tsp vanilla</li>
<li>2 eggs</li>
<li>2 and 1/4 cup flour sifted</li>
<li>1 tsp salt</li>
<li>1 tsp baking soda </li>
</ul>
<u><i><b>Directions:</b></i></u><br />
<ol>
<li>Preheat oven to 375</li>
<li>Beat butter, sugars, and vanilla until creamy in mixing bowl.</li>
<li>Meanwhile combine dry ingredients in separate bowl</li>
<li>Add eggs and beat</li>
<li>Add dry ingredients and mix on low only until combined well.</li>
<li>Add chocolate chips and mix on low until combined.</li>
<li>Using a <a href="http://www.amazon.com/OXO-Grips-Small-Cookie-Scoop/dp/B0000CCY1E" target="_blank">small cookie scoop</a>, make balls of dough about an inch apart on greased cookie sheets.</li>
<li>Bake for 7-9 min until just slightly browning on edges</li>
<li>Let rest for a few mins on cookie trays then transfer to cooling rack.</li>
<li>Enjoy!!!</li>
</ol>
*Trader Joes also makes dairy-free chocolate chips, but they contain soy.Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-79812409599599378982013-05-01T15:46:00.000-07:002013-05-01T15:46:55.646-07:00Dairy-Free Carrot Cake Cupcakes with Cream Cheese IcingYeah, that's right. I said dairy-free cream cheese icing. It can be done and you won't know the difference!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS_DetO6avq1l1aZVGlwC9Qa2o2geUk8-XWmTkKeYujOXDybPklimB6DnshpxNTWVNqwFjtcZi_-I03WR57_gxhtuzMA3u4U4F7911P0W0LykX2dmaorYIHCD7aWjxoQFUWqO5HThB5QS/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS_DetO6avq1l1aZVGlwC9Qa2o2geUk8-XWmTkKeYujOXDybPklimB6DnshpxNTWVNqwFjtcZi_-I03WR57_gxhtuzMA3u4U4F7911P0W0LykX2dmaorYIHCD7aWjxoQFUWqO5HThB5QS/s640/IMG_1001.jpg" width="426" /></a></div>
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The BEST Carrot Cake Recipe EVER can be found over here at <a href="http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting" target="_blank">Pinch of Yum</a>. I followed the instructions for the cupcake version. I also mixed the wet and sugar ingredients first, then saved the dry ingredients for last. Tip for success: always sift your flour and after you add the dry ingredients, only mix enough to combine, on low speed. <br />
<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;"> <i>Dairy-Free Cream Cheese Icing Recipe</i></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyAQDicSVtT5i1Fhm7zz5Lrhdc46fSVgcqjeeMjxHiIPsc9Hq5XufaA-owk6S59tJggw_PqO46bSUy-uFb4NtceWro1MCmPn512Gjat9AO_zb-0usrCQZpIm61vKPMiIwRKAzOHbvf_pJ/s1600/IMG_1004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyAQDicSVtT5i1Fhm7zz5Lrhdc46fSVgcqjeeMjxHiIPsc9Hq5XufaA-owk6S59tJggw_PqO46bSUy-uFb4NtceWro1MCmPn512Gjat9AO_zb-0usrCQZpIm61vKPMiIwRKAzOHbvf_pJ/s320/IMG_1004.JPG" width="320" /></a><i><b> </b></i><br />
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<i><b> Ingredients: </b></i><br />
8oz Dairy-Free Cream Cheese Alternative (I used <a href="http://www.tofutti.com/" target="_blank">Tofutti Brand</a>, but it is soy based)<br />
1/4 lb Dairy-Free Butter Alternative (I use Earth Balance Brand)<br />
2 tsp bourbon vanilla paste<br />
1 lb = 4 cups powdered sugar (give or take)<br />
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<br />
<br />
<br />
<i><b> Directions:</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesOiXular7tnYOL_KL_0hx3n9U1fftvXM9PDQPAZm_wECFmT1p2wmcOsSpvX5iiXbq54ZhrqC15VoIUAPBkvlSmR6qL63OfLftLBoJ4SdfNn80JE3whGJGHrx-6h5EqFUaK6MrTSUMjde/s1600/IMG_0992.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesOiXular7tnYOL_KL_0hx3n9U1fftvXM9PDQPAZm_wECFmT1p2wmcOsSpvX5iiXbq54ZhrqC15VoIUAPBkvlSmR6qL63OfLftLBoJ4SdfNn80JE3whGJGHrx-6h5EqFUaK6MrTSUMjde/s320/IMG_0992.JPG" width="320" /></a></div>
Make sure cream cheese and butter are the same temperature. Beat on high speed in mixer until combined. Add vanilla and sugar until desired consistency is reached. Increase speed of mixer to high until combined. (I like a thicker icing so that the form holds on cupcakes. If I were icing a cake, would go softer.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIzzkbMCmgwIZOf6DOhnTcggH4ybgroR_ncj6rYRdOCs8FkCXSPLs_nQ-8waCweaU83K5c_6WRIf03uDbu5TDffEZU0kVaSh6ymc1mGTPlZbc574itjHw2jN1amlEvCKOa03VGzJUYdJr/s1600/IMG_0999.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIzzkbMCmgwIZOf6DOhnTcggH4ybgroR_ncj6rYRdOCs8FkCXSPLs_nQ-8waCweaU83K5c_6WRIf03uDbu5TDffEZU0kVaSh6ymc1mGTPlZbc574itjHw2jN1amlEvCKOa03VGzJUYdJr/s320/IMG_0999.jpg" width="213" /></a><br />
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Using pastry bag, pipe onto cupcakes, starting from exterior perimeter moving inward and spiraling up. The key is more squeeze, less movement.<br />
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Decorations on top are by <a href="http://www.wilton.com/" target="_blank">Wilton</a>.<br />
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I made these for my dear friend Libby's going away party. She is a fellow dairy avoider ;) I will miss you friend!<br />
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<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-51028597476906436932013-05-01T13:59:00.000-07:002013-05-01T13:59:14.819-07:00Vegan Vanilla-Mint Chocolate Whoopie Pies!I knew I was making progress when my husband tasted one and said, "I can't even tell there is no dairy in these!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOiE26tEbv9Vs_XmpxhSe9f_TlLZVnlAjupXt2yijtzhPsI_su23fTDVaNCIqp1Z4O6I2jIJ-nm6aFUnUK7zBPGQrosVNsFtbpKpcnfqOHwNfAQDsMd8jezaAcnIr0j78kq1LdOMRzSWz/s1600/IMG_1014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOiE26tEbv9Vs_XmpxhSe9f_TlLZVnlAjupXt2yijtzhPsI_su23fTDVaNCIqp1Z4O6I2jIJ-nm6aFUnUK7zBPGQrosVNsFtbpKpcnfqOHwNfAQDsMd8jezaAcnIr0j78kq1LdOMRzSWz/s640/IMG_1014.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOl88rgS-7TMUCIQ9vwYevHCRGskSqeHIa3Ny3XZWxQCRLi1NsFKsIWkJ6mLWXlasrYG94Y9FfdulnzER50fjipMoVjEFyZxcSNpFBXTEfnfRCjxu2fKzfHav1wUJHl8CpRUBW9tS4vXF/s1600/IMG_1010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOl88rgS-7TMUCIQ9vwYevHCRGskSqeHIa3Ny3XZWxQCRLi1NsFKsIWkJ6mLWXlasrYG94Y9FfdulnzER50fjipMoVjEFyZxcSNpFBXTEfnfRCjxu2fKzfHav1wUJHl8CpRUBW9tS4vXF/s320/IMG_1010.JPG" width="320" /></a>The key to success in dairy-free baking with icing is fake butter. I am currently using Earth Balance products. They do make a soy-free version as well. Found it at Whole Foods, it has red on the label. While I was there, I also found baking sticks, which makes it MUCH easier to measure (but has soy). So far, I have substituted it for butter in some of my favorite icing recipes and no one can tell the difference!<br />
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I needed to go to the store the other day, but was craving sweets in a major way. So I browsed my cupboard, and looked up some recipes on Go Dairy Free. I came across these <span style="font-size: large;"><a href="http://www.godairyfree.org/recipes/sweet-sundays-discovering-utopia-in-fudgy-chip-vegan-cookies" target="_blank">Fudgy Chip Vegan Cookies</a></span> and made them immediately! I had everything but the chocolate chips and nuts. So, I made a basic chocolate cookie. Scooped them out in a mini scoop, pressed down before baking with a spatula, and baked for 12 min. Key to a successful, moist cookie? Fight every urge inside of you and pull them out before they look done!<br />
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From there I decided they were too plain, so why not make them into mini whoopie pies? Lets take it up a notch and make some vanilla mint buttercream icing!<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Dairy-Free Vanilla<span style="font-size: large;">-</span>Mint Whoopie Pie Frosting:</b></span><br />
2 cups powdered sugar<br />
1/3 cup dairy-free butter alternative <br />
1 tsp mint extract<br />
1 tsp bourbon vanilla paste<br />
2 tbs almond milk (or other dairy-free milk substitute)<br />
<br />
Mix all ingredients except for the almond milk together and beat until creamy. Add milk until you reach desired consistency.<br />
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Add a dollop of icing to cooled cookies and make sandwiches! Remember, it takes 2 cookies for one whoopie pie so don't be disappointed when your numbers are cut in half. Make a double recipe of cookies if needed!<br />
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-84120423722311146882013-05-01T12:09:00.001-07:002013-05-01T12:09:52.001-07:00Bucket List: Cake Baking ClassWe housed our dear friend Nate while he was transitioning his family to C'ville this winter, and in return, he and his wonderful wife Marge signed me up for a <a href="http://www.charlottesvillecookingschool.com/classes.html" target="_blank">local cake baking class</a>. I think I had a bit of a girl crush on our <a href="http://mountaingirlcakes.blogspot.com/" target="_blank">instructor</a>, as she lives out in the mountains and raises her own chickens for fresh eggs. She got down to the nitty gritty science of baking, and I picked up a TON of great tricks. I was taking notes like a mad woman.<br />
And at the end, when I created an even, meticulous cake structure, that did not self implode, I cried a bit. Yup, real tears of joy in my eyes. Could also have been that it was my first time away from these two partners in crime!<br />
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Here is the result! I spent a lot of time on the structure and not enough time on the decorating, but I'll eventually work on it. Practice makes perfect! Happy Birthday John!<br />
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Best tip from the class: Put your baking soda and baking powder in mason jars. This way they stay fresh and don't absorb moisture or smells around the kitchen. <br />
Wishlist items added: Quality cake knife, cake spinner.Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-57673115446140620072013-03-29T12:54:00.002-07:002013-03-29T13:07:07.234-07:00Dairy-Free Banana BreadThat moment when you took too long to eat those bananas, your grocery budget is just too tight, and you feel compelled to make something of those over-ripe browning bananas in your fruit bowl. Enter banana bread! How does one make banana bread without butter? Well, I found out. It came out deliciously moist, not too sweet, and a perfectly crusty crust.<br />
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<br />
Here is my recipe:<br />
<br />
<i>Ingredients:</i><br />
<ul>
<li>1/4 cup oil (I used canola)</li>
<li>1/4 cup coconut oil</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup brown sugar</li>
<li>1 egg (lets be honest, I prefer local farm eggs!)</li>
<li>1 and 1/2 cups flour</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon cinnamon </li>
<li>3 mashed bananas</li>
</ul>
<i>Directions:</i><br />
<ol>
<li>Preheat oven to 325.</li>
<li>In mixer, add oils, sugar, and egg. Blend until mixed. </li>
<li>Meanwhile, mix dry ingredients in small bowl and mash bananas.</li>
<li>Add dry ingredients to mixer bowl and blend until mixed.</li>
<li>Add bananas, blend until mixed.</li>
<li>Pour in greased* baking loaf and bake for 1hr 10 min or until toothpick comes out clean.</li>
<li>Enjoy warm!</li>
</ol>
<i>*I found a dairy/soy free cooking spray at Whole Foods that I now use to grease my cooking pans: Spectrum brand "Butter It Up!" Natural flavor spray oil. Ingredients: canola oil, sunflower oil, natural non-dairy flavor, annatto extract for color. </i><br />
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<ol>
</ol>
Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com4tag:blogger.com,1999:blog-5397626702655917427.post-73431361513592414392013-03-25T15:03:00.001-07:002013-03-25T15:03:04.811-07:00Cupcakes: His and HersThis winter, my lovely friends Patrick and Marie tied the knot. They have been fans of my cupcakes over the years and I was thrilled to create some treats for their rehearsal dinner that truly reflected the tastes of the bride and groom.<br />
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For the groom: Diet Coke Cupcakes<br />
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For the Bride: Strawberry Shortcake Cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8EWRR2D4MhNJllkhfS53Hps-uTmEnA-7HWU0GSRCg6djlW7oWIEnzF5QhyNBaXbNBV8-SPDjhaA5Im-UXMTmEIQ9pgr0xCOI7D8icjxQEoPaw2ZhGhXFyl3r1hCXEWiyYsex4gfzp_jM/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8EWRR2D4MhNJllkhfS53Hps-uTmEnA-7HWU0GSRCg6djlW7oWIEnzF5QhyNBaXbNBV8-SPDjhaA5Im-UXMTmEIQ9pgr0xCOI7D8icjxQEoPaw2ZhGhXFyl3r1hCXEWiyYsex4gfzp_jM/s320/IMG_0147.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CMxHKYlboagOWADnOINAyG5uCNVtEBzvEGzsv9IRD5stnrdpNAq7E333wwI-VmDsbPJByc7WWZ7-SYHNfp1E0oGSmw_d8emaVRmkUY5eQlS7MSQDLsSbjs2ZfgpbrFHsfsgpSVYYVdho/s1600/IMG_0146.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CMxHKYlboagOWADnOINAyG5uCNVtEBzvEGzsv9IRD5stnrdpNAq7E333wwI-VmDsbPJByc7WWZ7-SYHNfp1E0oGSmw_d8emaVRmkUY5eQlS7MSQDLsSbjs2ZfgpbrFHsfsgpSVYYVdho/s320/IMG_0146.JPG" width="320" /></a>The funny story is that I had to create my own Diet Coke Cupcake recipe as none exist that I could find. There was also a temporary shortage of strawberries the week I made them, and I think I obtained the last strawberries in Charlottesville that night. Never a dull moment in the baking world! It was a treat to get some creative juices flowing and I think they came out great!<br />
A match made in heaven!<br />
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Here's a look at the process:<br />
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<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-13736890595127755582013-03-25T14:40:00.001-07:002013-03-25T14:42:24.953-07:00Blast From Past: Watermelon Chiffon PieWe had half a watermelon left over in the fridge. Wasted produce really irks me. This is where I get half my motivation to make delicious pie! Waste not, want not ;)<br />
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I came across a picture of this amazing pie and it was too gorgeous, too intriguing not to try. Warning: it is not for the faint of heart. It takes time, many bowls, and mad whipping skills! I found the recipe <a href="http://www.food.com/recipe/watermelon-chiffon-pie-120361">here</a>, and it is pretty identical to the one in my amazing <a href="http://www.amazon.com/Pie-Tried---True-Delicious-Homemade/dp/155832254X/ref=sr_1_1?ie=UTF8&qid=1311009723&sr=8-1">pie book</a> too. This pic is from the source website:<br />
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<b><br />
Ingredients:</b><br />
<br />
* 1 graham cracker crumb crust (Store bought or homemade)<br />
<br />
<i>Filling</i><br />
<br />
* 6 cups watermelon (seeds are fine)<br />
* 1/3 cup granulated sugar<br />
* 2 tablespoons unflavored gelatin (aka, two envelopes)<br />
* 1 tablespoon fresh lime juice or 1 tablespoon lemon juice<br />
* 2 large egg whites, at room temperature<br />
* 1 cup cold heavy cream or 1 cup whipping cream<br />
* 1 cup confectioners' sugar, sifted<br />
<i><br />
Garnish</i><br />
<br />
* confectioners' sugar, to dust<br />
* whipped cream (homemade or store bought) <br />
<b><br />
Directions:</b><br />
<br />
1. Place a medium sized bowl and a set of beaters in the refrigerator to chill.<br />
2. Bake pie crust according to directions and let cool; Refrigerate until ready to use.<br />
3. Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes.<br />
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4. After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMJFLNHBnTNPPiuY77TrWPHvlJRqyB64asy0gLfd_FXjgGRNp9SpS3-pEIAPuWFrFQZTbtD18qzYJF3eTbEZwod20xnwOlrRXTP-KJeJ_F1DTLOFcwnDMY8EGF4vOzUaQT3XuswtPnWHM/s1600/P7110435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMJFLNHBnTNPPiuY77TrWPHvlJRqyB64asy0gLfd_FXjgGRNp9SpS3-pEIAPuWFrFQZTbtD18qzYJF3eTbEZwod20xnwOlrRXTP-KJeJ_F1DTLOFcwnDMY8EGF4vOzUaQT3XuswtPnWHM/s320/P7110435.JPG" width="320" /></a></div>
5. Put ¼ cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve.<br />
6. Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.<br />
7. Pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.<br />
8. Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;<br />
9. Using the chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners? sugar and beat until smooth and stiff but not grainy; refrigerate.<br />
10. When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfmYt_nOJnlhzOrok2f7AZ9HugB4yEHnlmcydBeij4Am2r5fcSTEJ_pMFfAFZ_ncBIr9Um2_VRpqAbXnEV8eM-dXhD56iIEuHmwB5feLAldg2K8H9xbOy2cW9Iza_FpXRr8MryDI1qGvs/s1600/P7110436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfmYt_nOJnlhzOrok2f7AZ9HugB4yEHnlmcydBeij4Am2r5fcSTEJ_pMFfAFZ_ncBIr9Um2_VRpqAbXnEV8eM-dXhD56iIEuHmwB5feLAldg2K8H9xbOy2cW9Iza_FpXRr8MryDI1qGvs/s320/P7110436.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9aBudTVGOXhvugXrEWgBefyz7whihU58cGOG9iCbE3ZE4UKkqup3jP1W4NadK-SquY05c4UyFFYpV5yrlLZt54FksjbF4rxDaWUnl4NDNGpF_TkwAucLBvElrbAuH_T7zCQh8NfE9UWf/s1600/P7110437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9aBudTVGOXhvugXrEWgBefyz7whihU58cGOG9iCbE3ZE4UKkqup3jP1W4NadK-SquY05c4UyFFYpV5yrlLZt54FksjbF4rxDaWUnl4NDNGpF_TkwAucLBvElrbAuH_T7zCQh8NfE9UWf/s320/P7110437.JPG" width="320" /></a></div>
11. Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly-to smooth the mixture and break up any large globs of whites or whipped cream.<br />
12. Pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.<br />
13. To serve, garnish each slice with a dusting of confectioners sugar, and then add a dollop of whipped cream, if desired.Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-156377076900365232013-03-25T14:17:00.000-07:002013-03-29T07:11:46.083-07:00Back In the Saddle: Dairy/Soy-FreeI kind of fell off the face of the earth for awhile there! Mothering a toddler can do that to you. Since I last wrote, we added another bundle to our family: Eloise Anne! She is cute as can be with chubby cheeks made for endless kisses. She has also put me through the ringer with her dairy and soy allergies and subsequent reflux. Being a nursing mother, it means I am now too dairy and soy-free. What is a baker to do when she kisses goodbye her precious butter and cream? 6 months later, I am finally through the mourning stages and here we are at acceptance. Time to change my game. And permanently change it I will, as some of my very own GI issues have been healed with my new diet. My eyes have been opened to a whole new culture of nutritional wellness and food alternatives. Dare I say I've made friends with the Vegans as their baked goods are the only ones to be found without dairy?! There is little out there on my particular diet, as I still love me some eggs and meat, so I've decided to share my adventures here in hopes of helping others with dairy allergies and sweet nursing babies with intolerances. Hope you enjoy this adventure with me!<br />
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Photo credit: <a href="http://lucyophoto.com/index2.php" target="_blank">Lucy O Photo</a></div>
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<i>Here are a few tidbits I've learned:</i><br />
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Most babies will outgrow their dairy allergy, but this can take up to 3 years.<br />
A strong percentage of babies allergic to dairy are also allergic to soy.<br />
There are very few formula options for babies such as mine, and they all taste horrible.<br />
Breastfeeding these babies is the best option, but means mom also too embraces a dairy and soy-free diet.<br />
Babies are actually sensitive to the protein in milk, as opposed to lactose, and this can take 1-3 weeks to clear from mom and baby's system once consumed.<br />
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Dairy can come under many other names: <a href="http://www.godairyfree.org/dairy-free-grocery-shopping-guide/dairy-ingredient-list-2">Go Dairy Free</a> has a great reference page for this.<br />
<a href="http://www.askdrsears.com/topics/feeding-infants-toddlers/milk/milk-allergies">Dr. Sears</a> has a great description on infant dairy allergy. <br />
<br />Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-64681549956527409872011-07-11T08:43:00.000-07:002011-07-11T09:45:01.987-07:00Strawberry Rhubarb PieLet's take a trip back in time to early summer strawberry season. Nothing I love more than picking my own berries. This year I was spoiled and 2 sets of friends brought home some hand-picked strawberries for me. We had also received some rhubarb in our farm share and I looked into making the only thing I knew how with these two amazing ingredients: PIE! They are both in season at the same time and a match made in heaven!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQsEhcD1oEjqrKs614qyEfmF1iJv7DXjZ8YIPlrbEpTKr8SBCtKaGS0CV9fxNTEVeElsXDt3jz93QPFQEj8P5BjJuZSvATxeNeQzWlg0VdSlCvxnc-PwH62t2fwGF1LQ3lDpND8ZVGeXK/s1600/P5220386.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQsEhcD1oEjqrKs614qyEfmF1iJv7DXjZ8YIPlrbEpTKr8SBCtKaGS0CV9fxNTEVeElsXDt3jz93QPFQEj8P5BjJuZSvATxeNeQzWlg0VdSlCvxnc-PwH62t2fwGF1LQ3lDpND8ZVGeXK/s400/P5220386.JPG" alt="" id="BLOGGER_PHOTO_ID_5628132312429018770" border="0" /></a><br />I have a book simply named "<a href="http://www.amazon.com/Pie-Tried-True-Delicious-Homemade/dp/155832254X/ref=sr_1_1?ie=UTF8&s=books&qid=1310399300&sr=8-1">Pie</a>" by Ken Haedrich. He had a great recipe for this pie, and little adaptation was needed! I use the steps to be as time efficient as possible. I refuse to let parenting come in the way of delicious fresh baked treats!<br /><br /><div style="text-align: center; font-style: italic; font-weight: bold;"><span style="font-size:130%;">Strawberry Rhubarb Crumb Pie<br /></span></div><br /><span style="font-weight: bold;">Crust: </span>Mom's of babies have to cheat so I used Harris Teeter brand crusts--just soften, unroll, and go. Or you can make homemade crust and freeze until ready for use to save time too.<br /><br />Prepare in advance, or while fruit portion is baking:<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Cornmeal Crumb Topping:</span><br /></div>3/4 cup fine yellow cornmeal<br />2/3 cup packed brown sugar<br />1/2 tsp cinnamon<br />1/4 tsp salt<br />1/2 cup cold unsalted butter, cut into 1/4 inch pieces<br /><br /><span style="font-style: italic;">Combine dry ingredients in food processor to mix.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHtQimiSYVJK1DYNDWxiCfjefbFz-Yse_EJ2mt2kf7P8_ijmMvdRyxGNZiuwgdqe00AJ-z-IU10P08nVUaqAeowzzbPhu50uHq0xqlURyO-tfG2ZbV7giWALX8alysicVR5rBhp_n0hVh/s1600/P5220389.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHtQimiSYVJK1DYNDWxiCfjefbFz-Yse_EJ2mt2kf7P8_ijmMvdRyxGNZiuwgdqe00AJ-z-IU10P08nVUaqAeowzzbPhu50uHq0xqlURyO-tfG2ZbV7giWALX8alysicVR5rBhp_n0hVh/s400/P5220389.JPG" alt="" id="BLOGGER_PHOTO_ID_5628132591940764482" border="0" /></a><br /><span style="font-style: italic;">Then add butter and pulse until it resembles fine crumbs. You can then use fingers to make them into larger, buttery crumbs. Refrigerate until ready for use. </span><br /><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Filling:</span><br /></div><div style="text-align: left;">3 cups rhubarb sliced 1/2 inch thick<br />3/4 cup granulated sugar<br />1 1/2 tbsp fresh lemon juice<br />grated zest of that lemon<br />4 cups strawberries sliced as appropriate to size<br />1/4 cup quick-cooking tapioca<br /></div><br /><span style="font-style: italic;">Preheat oven to 400 degrees. </span> <span style="font-style: italic;">Prepare your rhubarb, lemon.</span> <span style="font-style: italic;"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxIOA2Z-grNM5Xiaz-eC9R5Vlsgbub69DQiVvVqZ7P9JoY38RZZgc0qBpn4ArtcVTK0MShVwVJAMICIpUjv7_pmYcu55FHRmuNFF6mOrHe5DgZrT-4VW8hJQx7rZDVsdAOtVZ4ORmCgk6/s1600/P5220387.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxIOA2Z-grNM5Xiaz-eC9R5Vlsgbub69DQiVvVqZ7P9JoY38RZZgc0qBpn4ArtcVTK0MShVwVJAMICIpUjv7_pmYcu55FHRmuNFF6mOrHe5DgZrT-4VW8hJQx7rZDVsdAOtVZ4ORmCgk6/s400/P5220387.JPG" alt="" id="BLOGGER_PHOTO_ID_5628132314666586690" border="0" /></a><br /><span style="font-style: italic;">Combine rhubarb, sugar, lemon juice, and zest in large bowl. Toss well then set aside 10 min.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-xqcKSPuqnsaeJlGJkeV8ZI3WiwO1JyYKVfP11cNNvNpXEQVKfR9486KGXfG6bS8d6YXkqjPbvI-xkB4osCp1j0ZOgEClh1GNswmGtVZcDE-iVq-BK6iOZ7dQVOJvCj_Pxh0A6v8wcCV/s1600/P5220390.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-xqcKSPuqnsaeJlGJkeV8ZI3WiwO1JyYKVfP11cNNvNpXEQVKfR9486KGXfG6bS8d6YXkqjPbvI-xkB4osCp1j0ZOgEClh1GNswmGtVZcDE-iVq-BK6iOZ7dQVOJvCj_Pxh0A6v8wcCV/s400/P5220390.JPG" alt="" id="BLOGGER_PHOTO_ID_5628132600732441778" border="0" /></a> <span style="font-style: italic;">This is when I cut my strawberries and prepared my pie shell (my timing is usually limited to my 8 month old's nap...must be efficient!)</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYvH-Q2SPXXhjxZyfJBcD6UYcDZ5rDhdE8VOfqWFVuQwo_sNZEu7u8ofHVbS9qbTISsT7lZ5Co_oZPKHFVuGdtFfdP7qc2rGkbDYq2K7PgfyFA1sxHln_0yfhprDnEEN44Hzpfk7fBYRA/s1600/P5220388.JPG"><br /></a><br /><span style="font-style: italic;">After 10 min add the strawberries and tapioca to the bowl and toss well.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCiyOj5pbqsi3Cb0xoJkaI4eVsVx3vvu19DIQ4TWvMufEI2_lFLAeGJX04VIC-8H8uPATDGpp9B7QhYmOvr556o_etZOYL892KNAIKdf3jPlzv8iea4MsfeH6rHTApy1kOOTaTDhzAcxEr/s1600/P5220392.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCiyOj5pbqsi3Cb0xoJkaI4eVsVx3vvu19DIQ4TWvMufEI2_lFLAeGJX04VIC-8H8uPATDGpp9B7QhYmOvr556o_etZOYL892KNAIKdf3jPlzv8iea4MsfeH6rHTApy1kOOTaTDhzAcxEr/s400/P5220392.JPG" alt="" id="BLOGGER_PHOTO_ID_5628132603987248242" border="0" /></a><br /><span style="font-style: italic;">Scrape the filling into pie shell. Place pie in center of oven and heat for 30 min. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIb4xBrXaa2rEmQjYQrzTszDONyA8-04v74UNGn8znrMDi-jscVedJk_7bHEfMOQxWLFfeKWj_QKcKHbwNbW5NXbS54MRE6dmdS6-ye2jthV87mE6d9qy9AxcFOZ4fIOmtR4A34GuYFF7/s1600/P5220393.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIb4xBrXaa2rEmQjYQrzTszDONyA8-04v74UNGn8znrMDi-jscVedJk_7bHEfMOQxWLFfeKWj_QKcKHbwNbW5NXbS54MRE6dmdS6-ye2jthV87mE6d9qy9AxcFOZ4fIOmtR4A34GuYFF7/s400/P5220393.JPG" alt="" id="BLOGGER_PHOTO_ID_5628134725436639762" border="0" /></a><br /><span style="font-style: italic;">Remove from oven, decrease temperature to 375 degrees, and add crumb topping. I recommend covering the crust with something like </span><a style="font-style: italic;" href="http://www.amazon.com/Norpro-Silicone-Pie-Crust-Shield/dp/B001CFPXVS/ref=sr_1_2?ie=UTF8&qid=1310400480&sr=8-2">this</a><span style="font-style: italic;"> to prevent burning. You may also want to put a pan under the pie for bubbling. I used a little ceramic bird shared vent to help with this too.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR0F8prVqqaZr9cH83lpLOBfBs1jupoFmwYgALTYcctgQFFT6U7q8cc1PRlnuwx3BZ6V86-US3tPJrWqQereoTpcL-Hae0M8QZHBQJxGqpHgHPV1dzUUT1TbPJ6pSkx-QpRmjxaiw7LXX/s1600/P5220394.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR0F8prVqqaZr9cH83lpLOBfBs1jupoFmwYgALTYcctgQFFT6U7q8cc1PRlnuwx3BZ6V86-US3tPJrWqQereoTpcL-Hae0M8QZHBQJxGqpHgHPV1dzUUT1TbPJ6pSkx-QpRmjxaiw7LXX/s400/P5220394.JPG" alt="" id="BLOGGER_PHOTO_ID_5628134728268315906" border="0" /></a><br /><span style="font-style: italic;">Bake until juices bubble thickly around edge, about 30 to 40 min. Cool before serving. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TZlAmTC8Kqre6pOnXWZCzsT9Sqht2imCC-28GALfqa6wJKFOaIZyE2GVR-ZsmNaiafxzYWNBHtw0-ZSYYKCvVycDlOHj7kCp9XOV8jWZi3M0On5I65UdfO71zEyvoOfHgp6ubdjestxd/s1600/P5220395.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TZlAmTC8Kqre6pOnXWZCzsT9Sqht2imCC-28GALfqa6wJKFOaIZyE2GVR-ZsmNaiafxzYWNBHtw0-ZSYYKCvVycDlOHj7kCp9XOV8jWZi3M0On5I65UdfO71zEyvoOfHgp6ubdjestxd/s400/P5220395.JPG" alt="" id="BLOGGER_PHOTO_ID_5628134739044352786" border="0" /></a><br /><div style="text-align: center; font-style: italic;">Delicious.<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Nfg_tD3AxOg4x2gTf1eRaw_Ey3On92RXEXOjrS5boINVMyUL8wYJiURqyqxgGorQQdCrJRBrJJA2aeQtt2jeknW3wL9HjByi2pp9CtYvF_lkLV62EEbOL_Kg6dpJJqcYClh1uK7j1WTn/s1600/P5220396.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Nfg_tD3AxOg4x2gTf1eRaw_Ey3On92RXEXOjrS5boINVMyUL8wYJiURqyqxgGorQQdCrJRBrJJA2aeQtt2jeknW3wL9HjByi2pp9CtYvF_lkLV62EEbOL_Kg6dpJJqcYClh1uK7j1WTn/s400/P5220396.JPG" alt="" id="BLOGGER_PHOTO_ID_5628135310652121154" border="0" /></a><span style="font-style: italic;">Enjoy!</span><br /></div>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-54881353634392856122011-07-02T18:50:00.000-07:002011-07-04T17:49:07.496-07:004th of July Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmhQh8CEkKnaHGWTaNz8YerjaDqYuS7KMANQPBBGGkeXGXjb6XJTstnSjwwIBBRgk5wUjC5757dH6MJ892ouCn5-tSad2BbN1TcHyoXDj-zKl4PLUbc1bNQzL3jzFMM4DrlevRjsoazzS/s1600/P7040422.JPG"><br /></a>The 4th of July makes me crave blueberries, strawberries, and cherries each year. We were invited to a celebratory potluck, which gave me a great excuse to get creative in the kitchen. My husband was going out to the local farmer's market and I instructed him to bring me home some fresh fruit! He came back with these:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopkrjnSwObdb-4zcf6072Spl0DauOsgP6lyv4vlw37wcYsspdr6JGgc1pW6ykiBweTdS9NVVEInzvqxLH9DR5og7I-wuJUR0wbhOLALNDS_E4RFjecFNjmqz1sjxVBMneWu_EAkfpE7uG/s1600/P7020416.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopkrjnSwObdb-4zcf6072Spl0DauOsgP6lyv4vlw37wcYsspdr6JGgc1pW6ykiBweTdS9NVVEInzvqxLH9DR5og7I-wuJUR0wbhOLALNDS_E4RFjecFNjmqz1sjxVBMneWu_EAkfpE7uG/s400/P7020416.JPG" alt="" id="BLOGGER_PHOTO_ID_5625515039337147154" border="0" /></a><br /><div style="text-align: center; font-style: italic;">PERFECT.<br /></div><br />I had just come across an amazing cupcake blog and loved these <a href="http://cupcakeblog.com/?p=67">cherry topped cupcakes</a>. I decided that rather than as a topping, I wanted to make a fresh creamy cherry filling. But how? The only recipes I could find involved turning the cherries into more of a jam, but for some reason that idea was grossing me out. I had just made a decadent chocolate Bavarian creme filling for some mint cupcakes and wanted to do my own cherry take on it. Here goes...<br /><br /><span style="font-style: italic; font-weight: bold;">Cherry-Cream Cupcake Filling</span><br /><br />1 cup heavy cream<br />1/2 cup water<br />1/4 cup sugar<br />handful of cherries, pitted<br /><br /><span style="font-style: italic;">1. Place water and sugar in a saucepan on med heat and stir until dissolved.</span><br /><span style="font-style: italic;">2. Once dissolved remove from heat and pour into another bowl. Place that bowl in a larger bowl full of ice and allow to cool to room temperature.</span><br /><span style="font-style: italic;">3. Using food processor, puree the cherries then strain. Keep the pulp!</span><br /><span style="font-style: italic;">4. Using a mixer and the whip attachment, beat the heavy cream until soft peaks form (do not over beat until they get stiff! I did this the first time and had to start over, le sigh)</span><br /><span style="font-style: italic;">5. Place mixer on med speed and add the water mixture. Beat on high until firm peaks form.</span><br /><span style="font-style: italic;">6. Fold in the cherry puree.</span><br /><span style="font-style: italic;">7. Refrigerate until ready for use!</span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIxZ4cCSRrfnx4uneMZyXHmV87-83zbdC9ELGtkv9hbjYzvfxg6jhS_gcX-wyzml_RLpcKzkfkt6xWxGMN6FSvqusrPxfqiMHwcd48cr2mXMYZTACS1RopksfhhDYpA17QIkha1y18r62/s1600/P7020418.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIxZ4cCSRrfnx4uneMZyXHmV87-83zbdC9ELGtkv9hbjYzvfxg6jhS_gcX-wyzml_RLpcKzkfkt6xWxGMN6FSvqusrPxfqiMHwcd48cr2mXMYZTACS1RopksfhhDYpA17QIkha1y18r62/s400/P7020418.JPG" alt="" id="BLOGGER_PHOTO_ID_5625515045087823490" border="0" /></a><span style="font-style: italic;">Cherry Puree</span><br /></div><br />Then I made the cupcakes, Devil's Food Duncan Hines out of the box to be easy. You can't find a better chocolate cake even from scratch...but I am on the hunt to eventually outdo it!<br /><br />When you are a mother, especially to a 9 mo old, you have to use your time wisely. When my cupcakes bake, that is when I make my icing. It's become a local favorite, but as it turns out it is also the recipe that Magnolia's Bakery in NYC uses. No wonder it is so good!<br /><br /><span style="font-weight: bold; font-style: italic;">Buttercream Icing</span><br /><br />2 sticks butter room temp<br />1/2 cup milk<br />2 tsp vanilla (I use bourbon vanilla bean paste)<br />1 bag of powdered sugar (6-8 cups)<br /><br /><span style="font-style: italic;">Whip the butter then add milk, vanilla, and half the powdered sugar. Scrape the bowl. Slowly add the remaining sugar until you reach desired consistency. Periodically mix on high to get it nice and icing like! I use all the sugar b/c I like my icing to hold up its shape as I prefer the star tip for decorating.</span><br /><br />Next you have to let the cupcakes cool. A great time to fill your icing bags and prep for decoration. Did I mention I made my fondant icing stars the night before? I keep a block of white fondant in my fridge and mix bits of it to the color I desire. (Using gel color, even though it makes the fondant a little soft the color can't be beat!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtSv4fRvN2oHhHpt_KJXgErIwRMw9G8_nqnKJfVVT_ZeqtrcTsCPu4l7DMl7Z4fTK6gh-aVoE1z9OWleiSD9u4zWmEFZNaA1v7m6ZdKhlPEFc7Jji5ItVRBMgIek1lOUNI4Lwiz5qJcE3/s1600/P7020414.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtSv4fRvN2oHhHpt_KJXgErIwRMw9G8_nqnKJfVVT_ZeqtrcTsCPu4l7DMl7Z4fTK6gh-aVoE1z9OWleiSD9u4zWmEFZNaA1v7m6ZdKhlPEFc7Jji5ItVRBMgIek1lOUNI4Lwiz5qJcE3/s400/P7020414.JPG" alt="" id="BLOGGER_PHOTO_ID_5625515030376401074" border="0" /></a><br />Once the cupcakes are nice and cool you can fill them with the cream! Just puncture the middle and squeeze the desired amount. I use a pastry filling tip like <a href="http://www.amazon.com/230-Bismarck-Metal-Tip/dp/B00086IA30/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1309791724&sr=8-3">this</a>. I only filled half of them, because I was unsure how the cream would hold up but it did quite well! (Refrigerate the cupcakes until ready for consumption)<br /><br />After filling you can ice! I added patriotic stars and white sparkling sugar as decorations. Happy 4th!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5kdceJQ2vjrWMJfIzu5Yo1zipw0zrBNEjps4LKbgl6zc4aDQidw2yVuMxcvaVAZzNs_puWfgqHxCOgDP2HtNLDpE26RTQQvVnmXjoLXWJEiDzygauHfkL6irgGTwG3vG2Cyh0LZCwsCh/s1600/P7030421.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5kdceJQ2vjrWMJfIzu5Yo1zipw0zrBNEjps4LKbgl6zc4aDQidw2yVuMxcvaVAZzNs_puWfgqHxCOgDP2HtNLDpE26RTQQvVnmXjoLXWJEiDzygauHfkL6irgGTwG3vG2Cyh0LZCwsCh/s400/P7030421.JPG" alt="" id="BLOGGER_PHOTO_ID_5625515178052012770" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmhQh8CEkKnaHGWTaNz8YerjaDqYuS7KMANQPBBGGkeXGXjb6XJTstnSjwwIBBRgk5wUjC5757dH6MJ892ouCn5-tSad2BbN1TcHyoXDj-zKl4PLUbc1bNQzL3jzFMM4DrlevRjsoazzS/s1600/P7040422.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmhQh8CEkKnaHGWTaNz8YerjaDqYuS7KMANQPBBGGkeXGXjb6XJTstnSjwwIBBRgk5wUjC5757dH6MJ892ouCn5-tSad2BbN1TcHyoXDj-zKl4PLUbc1bNQzL3jzFMM4DrlevRjsoazzS/s400/P7040422.JPG" alt="" id="BLOGGER_PHOTO_ID_5625515184371799986" border="0" /></a>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-45389239331358296422011-06-20T12:05:00.000-07:002011-06-20T13:01:02.057-07:00Cupcake Demo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEStF7Vu7apZMLO4rPToS6YGQBKokfFuLljE0FhoBsQEd9IDUOidw2zaIXPTx-p3evjXVhfJV4M-G9UwmpCjky6WV6UVcPy3EtbIbor9bJu2WgW4sKtZPuxnfR0Em71Wj8-Gmh32SBkRo/s1600/IMAG0054.jpg"><br /></a>My good friends Chris and Clare are getting married this fall! They might possibly be one of the cutest couples in the world. So cute in fact that I agreed to make the cupcakes for their wedding. After discussing design, colors, and flavors, I came up with many different options for them to choose from. My apologies for the image quality, all I had was my cell phone! Can you guess which one they chose? (You will have to wait until the wedding to see!) What is your favorite?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEStF7Vu7apZMLO4rPToS6YGQBKokfFuLljE0FhoBsQEd9IDUOidw2zaIXPTx-p3evjXVhfJV4M-G9UwmpCjky6WV6UVcPy3EtbIbor9bJu2WgW4sKtZPuxnfR0Em71Wj8-Gmh32SBkRo/s1600/IMAG0054.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEStF7Vu7apZMLO4rPToS6YGQBKokfFuLljE0FhoBsQEd9IDUOidw2zaIXPTx-p3evjXVhfJV4M-G9UwmpCjky6WV6UVcPy3EtbIbor9bJu2WgW4sKtZPuxnfR0Em71Wj8-Gmh32SBkRo/s400/IMAG0054.jpg" alt="" id="BLOGGER_PHOTO_ID_5620394173926281154" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxxjDwcCMYjtrqYrrrLu0YVmvkrqBVeE651J1jjsrCBRibKmG6QRFvd5E6jO5COYRw-nwnco32kF9xUnhd0L256GAz2e6JO9qspjBQXQ7ydhiL91wZJMHGt58_O0Sk_xi-bjZMtjcZq_L/s1600/IMAG0050.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTA2PLF3iv2enuKkX8uVN8_CWQTA11QAidnfXv6XlPWGyzZpMB9mD9rNWSgEtHqTkg63sAnf7qUoIQQtHNMuASU3TcG3ryf4_ohMsEQBZA-M_ITEddpr9zoYrG9RIE0HHNp9mwWqTRm_X/s1600/IMAG0053.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTA2PLF3iv2enuKkX8uVN8_CWQTA11QAidnfXv6XlPWGyzZpMB9mD9rNWSgEtHqTkg63sAnf7qUoIQQtHNMuASU3TcG3ryf4_ohMsEQBZA-M_ITEddpr9zoYrG9RIE0HHNp9mwWqTRm_X/s400/IMAG0053.jpg" alt="" id="BLOGGER_PHOTO_ID_5620390974650378306" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxxjDwcCMYjtrqYrrrLu0YVmvkrqBVeE651J1jjsrCBRibKmG6QRFvd5E6jO5COYRw-nwnco32kF9xUnhd0L256GAz2e6JO9qspjBQXQ7ydhiL91wZJMHGt58_O0Sk_xi-bjZMtjcZq_L/s1600/IMAG0050.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilxxjDwcCMYjtrqYrrrLu0YVmvkrqBVeE651J1jjsrCBRibKmG6QRFvd5E6jO5COYRw-nwnco32kF9xUnhd0L256GAz2e6JO9qspjBQXQ7ydhiL91wZJMHGt58_O0Sk_xi-bjZMtjcZq_L/s400/IMAG0050.jpg" alt="" id="BLOGGER_PHOTO_ID_5620390790413517970" border="0" /></a><br />The icing is vanilla bean butter cream. I dyed some of it apple green and dark turquoise using gel dye. The decorations are gum paste roses and rolled and dyed fondant, cutout and stamped with an "S" for Short! Dusting glitter powder was the final touch!<br /><br />And luckily for my coworkers, I had extra icing and cakes, so I made some cupcakes to celebrate summer:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP7azIDOwS3arm8B3CKacpKvPKTmFfWIA6w6uY2cd6DGee7ZSqdqH-oRpCbEp7AxzVyyFjfc11WHFPM4ERQUphzpe-HhNOmJmp_5iyv38E3Nya2lEznHiBYl87cHQZSgrMQmPfWfHqtem/s1600/IMAG0055.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP7azIDOwS3arm8B3CKacpKvPKTmFfWIA6w6uY2cd6DGee7ZSqdqH-oRpCbEp7AxzVyyFjfc11WHFPM4ERQUphzpe-HhNOmJmp_5iyv38E3Nya2lEznHiBYl87cHQZSgrMQmPfWfHqtem/s400/IMAG0055.jpg" alt="" id="BLOGGER_PHOTO_ID_5620391080969733458" border="0" /></a>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-90218799194088443922011-06-20T11:53:00.000-07:002011-06-20T12:05:35.664-07:00Classic Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxqx9lDoQLJ37P2UDw6G5WNHpsLbFN3IZUAJGFw_ciEontc6WPAQG2C2XAYCv7D5ESi_NQCHCtcihUvDKUTkC_Pvib5aF2YOmLfwhno4JQC0w6i58L2LgPfcPuEvH0LeyDND3lc0NzdOp/s1600/IMAG0057.jpg"><br /></a>Knowing that Father's Day was coming, and that this year the stars alligned and I actually got to see my father in the flesh, I set out ahead of time to find the perfect, classic oatmeal cookie to bake him. Why? Because they are one of my dad's favorite (he is also a fan of plain spritz cookies and girl scout shortbreads...see a theme here?)<br />I finally found what I was looking for on the good ol' allrecipes.com, this one submitted by <span id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter" class="author" rel="nofollow"><span id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter_lblUser0">Nancy Fridirici</span></span>.<br /><br />Here is the recipe:<br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 1 cup butter, softened</li><li class="plaincharacterwrap ingredient"> 1 cup sugar</li><li class="plaincharacterwrap ingredient"> 1 cup packed brown sugar</li><li class="plaincharacterwrap ingredient"> 2 eggs</li><li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap ingredient"> 2 cups all-purpose flour</li><li class="plaincharacterwrap ingredient"> 1 teaspoon baking soda</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon baking powder</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon salt</li><li class="plaincharacterwrap ingredient"> 2 cups old-fashioned oats</li><li class="plaincharacterwrap ingredient"> 2 cups semisweet chocolate chips</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips. </span></li><li><span class="plaincharacterwrap break"> Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks. </span></li></ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxqx9lDoQLJ37P2UDw6G5WNHpsLbFN3IZUAJGFw_ciEontc6WPAQG2C2XAYCv7D5ESi_NQCHCtcihUvDKUTkC_Pvib5aF2YOmLfwhno4JQC0w6i58L2LgPfcPuEvH0LeyDND3lc0NzdOp/s1600/IMAG0057.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxqx9lDoQLJ37P2UDw6G5WNHpsLbFN3IZUAJGFw_ciEontc6WPAQG2C2XAYCv7D5ESi_NQCHCtcihUvDKUTkC_Pvib5aF2YOmLfwhno4JQC0w6i58L2LgPfcPuEvH0LeyDND3lc0NzdOp/s400/IMAG0057.jpg" alt="" id="BLOGGER_PHOTO_ID_5620379579556895890" border="0" /></a><br />Now, for my dad being a fan of the plainest and crunchiest you can get it, I omitted the chips from his and added a few minutes to the timer!! I would call them a success....deliciously crunchy on the outside, but still chewy on the inside. And somehow the oatmeal tricks you into thinking it is healthy!! ;)<br /> </div>Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0tag:blogger.com,1999:blog-5397626702655917427.post-20605848803484003922011-06-20T10:07:00.000-07:002011-06-20T10:21:17.389-07:00Welcome!I finally finished it. (for now)<br /><br />Introducing my very new baking blog!<br /><br />I decided that my baking projects and experiments finally deserved their own blog! Especially now that I am dabbling in baking "for hire."<br />Hope this can be a fun place for sharing, displaying, and reviewing!<br /><br />Enjoy!Laurenhttp://www.blogger.com/profile/15792883752885276711noreply@blogger.com0