tag:blogger.com,1999:blog-8209804686150787562024-02-20T20:10:16.603+01:00Marlene’s piece of cakeJag älskar att baka!Unknownnoreply@blogger.comBlogger302125tag:blogger.com,1999:blog-820980468615078756.post-45915222930470739002014-07-15T20:29:00.001+02:002014-07-16T18:44:04.775+02:00Baking Partner Challenge - Berry ShortcakeI blame every bit of misreading recipe and instructions to stress and a lot of sunshine and warm summer weather... Seriously, I don't know what got into me...<br />
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Number 1 - I think I took too much flour (not sure, though)<br />
Number 2 - I rolled the dough thin ( a lot thinner than I was supposed to)<br />
Number 3 - I came out with crumbly (not soft and not hard) shortcakes. So I'll put the cream and raspberries and rhubarb in the middle of two shortbread cookies<br />
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Hopefully I'll get a review from my hubby and his colleagues ;) - but don't bet your last dollar 'cause usually they just say: "It was good/fine/great" :D<br />
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Berry Shortcakes (makes 10 shortcakes) (or in my case, a lot more :))<br />
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2 pints blueberries or raspberries or a quart of strawberries (hulled and sliced) (I used raspberry and rhubarb)<br />
4 teaspoons + 2 tablespoons sugar, divided<br />
2 cups (8 ounces) pastry flour or (1 + 3/4 cups (7.5 ounces) unbleached all-purpose flour + 1/4 cup (1 ounce) cornstarch)<br />
3/4 teaspoon salt<br />
1 tablespoon baking powder<br />
1 to 1 1/4 cups (8 - 10 ounces) heavy cream<br />
1 to 2 tablespoons melted butter<br />
coarse or sanding sugar, optional, for decorating the tops (I used green sand sprinkles, just because I could :))<br />
1 pint heavy whipping cream<br />
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In a large bowl toss the berries with 2 tablespoons of sugar to let some of the juices come out. Cover and refrigerate.<br />
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Preheat the oven to 425 degrees F. Fit a large baking sheet with parchment paper.<br />
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In a medium mixing bowl, sift together the flour, salt, baking powder, and 2 teaspoons sugar.<br />
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Stir in enough heavy cream to moisten the dough thoroughly. When you squeeze the dough it should stay together without any dry pieces falling off.<br />
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Turn the dough out onto a lightly floured work surface and very gently pat it or roll it into an 8" circle about 3/4" thick.<br />
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Use a sharp biscuit cutter (2 - 2 + 1/3-inch) to cut into rounds. Combine the scraps and roll out again until you get 10 rounds.<br />
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Dip the rounds into melted butter, and place them on the prepared baking sheet. Sprinkle them generously with coarse sugar.<br />
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Bake the biscuits for 15 to 18 minutes until they're golden brown and puffy.<br />
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Meanwhile make the whipped cream. In the bowl of a stand mixer or in a large mixing bowl beat the whipping cream with 2 teaspoons sugar on medium-high speed until thick and stiff. When you lift the beater the cream should stick to it without falling off.<br />
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To serve split the shortcakes in half, top with whipped cream, a few spoons of the berries and the juice, more cream, the top biscuit, more whip cream and a few more berries.<br />
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So, as you see on the pics I just put cream and berries between 2 cakes...<br />
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<a href="http://zestysouthindiankitchen.com/2014/07/berry-shortcake.html" target="_blank">Berry Shortcake</a> - link to the founder of Baking Partner Challenge :)<br />
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I used <a href="http://www.delightedmomma.com/2013/03/lemon-bars-paleo.html" target="_blank">this</a> recipe for the Paleo version, but I'll also write the "original" challenge recipe for you to try:<br />
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<b>Lemon Bars</b><br />
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Basic short crust recipe</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">All Purpose flour- 1 1/4 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Confectioner's sugar- 2/3 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)</span></div>
<b id="docs-internal-guid-13001e37-03db-e8e9-038a-5fce79700afd" style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the filling</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar- 3/4 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon zest- 1 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Egg-4</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon juice-1 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Condensed milk- 1/2 cup</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">All purpose flour- 3 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt- 1/8 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yellow food color- 2-3 drops (optional)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Powdered sugar for dusting</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To make the crust</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pre heat oven to 325°F and position rack in the center of the oven.Butter a 9 inch square baking pan and set aside (you can also line pan with aluminum foil)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using a food processor,mix flour,sugar and salt.Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds). </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Scrape dough into prepared pan and pat it into an even layer.Using a fork prick the dough at one inch intervals. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake the crust for 20 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.</span></div>
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<br /></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To make the filling</span></div>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pulse sugar and lemon zest in a processor till it is fragrant. Beat eggs and mix the sugar and whisk till it is pale yellow color. Add the condensed milk, lemon juice, flour and salt. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour over the baked crust. Bake at 325°F for18-20 minutes or until just set and firm to touch. Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To finish dust the top of each bar with powdered sugar and serve. Store lemon bars tightly warped in room temperature for two days or in the freezer for one week</span></div>
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<!-- end InLinkz script -->Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-820980468615078756.post-51715428458028976142014-05-06T13:22:00.000+02:002014-05-06T13:22:16.753+02:00Birthday cake and cupcakesThis is a cake and some mini cupcakes to a man that turned 60 years old... It is an ordinary cake base, filled with raspberry mousse and pastry custard mixed with some whipped cream. Coated with IMBC (Italian Meringue Butter Cream) and decorated with blue soft pearls and white and silver nonpareils.<br />
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The cupcakes are either filled with lemon curd and frosted with IMBC, or filled with pastry custard and frosted with whipped chocolate ganache<br />
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Links:<br />
<br />
<a href="http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/" target="_blank">IMBC</a><br />
<br />
<a href="http://www.marthastewart.com/350005/devils-food-cake-milk-chocolate-frosting" target="_blank">Milk chocolate frosting</a><br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-4083303238648830772014-04-16T20:10:00.003+02:002014-04-23T21:03:16.568+02:00Baking challenge - aprilSooo... I made the carrot cake and a Paleo carrot cake - I have also made chocolate babka buns, and will do a paleo version and post them later...<br />
<br />
ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING<br />
<br />
CAKE<br />
4 eggs, room temperature<br />
3 cups flour<br />
2 teaspoons finely shredded orange peel<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda<br />
2 1/4 cups sugar<br />
1 1/2 cups canola oil<br />
1 teaspoon vanilla<br />
1/4 cup spiced rum<br />
1/2 cup golden raisins<br />
2 cups finely shredded carrots<br />
1 cup flaked coconut<br />
1 - 11 ounce can mandarin orange sections, drained WELL and coarsely chopped<br />
• Pour rum over raisins and set aside for at least an hour.<br />
• Preheat oven to 350 degrees.<br />
• Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.<br />
• In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.<br />
• In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.<br />
• Add dry ingredients gradually until well blended.<br />
• Fold in carrots and coconut blending well.<br />
• Drain raisins and oranges WELL and fold in last.<br />
• Spoon batter into prepared pans.<br />
• "drop" pans to settle batter evenly.<br />
• Bake 30-45 minutes or until toothpick comes out clean.<br />
• Cool 10 minutes.<br />
• Remove layers from pans and remove wax paper.<br />
• Invert cakes onto rack and cool completely before assembling.<br />
<br />
<b>Because I like to use what I have at home at the moment, I used Bacardi Rum w/ coconut extract in stead of the Parrot Rum, and I substituted the mandarins w/ bits of orange </b><br />
<br />
ORANGE CREAM CHEESE FILLING<br />
6 ounces cream cheese, softened<br />
1/2 cup orange marmalade<br />
1/2 cup powdered sugar<br />
• In a medium mixing bowl beat cream cheese until fluffy.<br />
• Add orange marmalade and powdered sugar.<br />
• Spread the filling between each layer.<br />
<br />
PINEAPPLE CREAM CHEESE FROSTING<br />
16 ounces cream cheese, softened<br />
1/2 cup butter, softened<br />
2 tablespoons pineapple juice<br />
2 teaspoons pure vanilla extract<br />
3 cups powdered sugar<br />
<br />
• In a medium bowl beat cream cheese and butter until smooth.<br />
• Add lemon juice and vanilla. Beat until blended.<br />
• Add powdered sugar gradually until well blended and smooth.<br />
• Ice first layer and then add 2nd cake top and ice again including sides of cake.<br />
• Refrigerate 1 hour to set icing before serving.<br />
<br />
Paleo Carrot cake recipe <a href="http://paleomg.com/easter-weekend-double-decker-carrot-cake-cupcakes/" target="_blank">here</a><br />
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<!-- end InLinkz script -->Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-820980468615078756.post-80889641434728434452014-03-19T07:33:00.000+01:002014-03-19T07:33:08.352+01:00March baking challenge goes PaleoHi y'all<br />
<br />
Since I'm trying to find some new ways to stay healthy, I'm trying the Paleo lifestyle for a period of time... When it comes to adjusting your food there's both pros and cons... The pros are that I feel healthy, I don't starv myself, I don't go hungry and there are a lot of exciting recipes I can try (both main courses and desserts) :) On the downside comes the cost... Almond flour cost a lot more than APF and some of the other ingredients are not a staple in my house so it cost some money to fill my cupboard with the right stuff...<br />
<br />
So... Enough is enough - here is the "original Cracker challenge recipe" followed by the one I made... Enjoy!<br />
<br />
INGREDIENTS THAT ARE REPLACED WITH ORIGINAL:<br />
· Vinegar (instead of cream of tartar)<br />
· APF (instead of Pasta flour)<br />
<br />
<br />
PREPARATION TIME: 20 minutes (excluding overnight refrigeration)<br />
BAKING TIME: 10-12 minutes (I made them, like four batches)<br />
YIELD: 40-45 crackers<br />
INGREDIENTS REQUIRED:<br />
· ¾ cup of all purpose flour<br />
· Pinch of salt<br />
· Pinch of Baking soda<br />
· 2-3 drops of vinegar<br />
· ½ tsp sugar<br />
· ¼ cup lukewarm water<br />
· 1 and ½ tsp active dry yeast<br />
· 3 tbspn water<br />
· 1 tbspn butter<br />
· 1 tbspn oil<br />
For the topping<br />
· 1 tsp sea salt<br />
· 1 tbspn dry herbs (You could also prefer any seasoning, or any specific herb)<br />
METHOD:<br />
Bring last three ingredients (water, butter and oil) to boil, in an vessel. Stir till butter is melted, keep aside. Cool them till they are lukewarm.<br />
<br />
Mix yeast with lukewarm water and sugar, keep aside.<br />
In an separate bowl, take the dry ingredients together like flour, salt, soda. To this add vinegar and gently mix through. Now add in yeast mixture, by making and well and mix. After yeast is mixed well, pour our lukewarm wet ingredients and mix to form a soft, sticky dough<br />
<br />
Transfer this dough to an greased dry vessel and cover with an cling wrap. Refrigerate overnight.<br />
<br />
After an overnight resting, dough wont double as such, but still an ‘little’ rise is okay. Bring this to room temperature and keep them over the working table dusting with excess of flour.<br />
<br />
Fold them through left half vertically. Repeat the same through right side, till this resembles an ‘envelope’. Pre-heat the oven to 200 degree Celsius.<br />
Turn them to 90 degree and start rolling. This folding and rolling is done, in order to get an flaky cracker, the ones you see in commercially known Britannia 50-50, Monaco etc.<br />
<br />
I rolled them, till I got an very thin sheet. About, 34 *20 cm. You can forget about measurements, also the shape, here, but remember to get an very thin sheet.<br />
<br />
I cut them horizontal and vertical lines, with 4 cm as an apt length for each of my salting cracker. Spread topping uniformly and press them with help of rolling pin under an baking sheet, in order to stick the topping over crackers.Cut them over the drawn line, place in baking sheet and make holes using grilling stick/toothpick. Be careful when you separate them, these crackers will be sticky.Bake them in pre-heated oven for ten to twelve minutes. Watch them closely, as they can easily burn or brown, remove from oven till edges are slightly brown and cool over wire rack completely.<br />
<br />
<br />
GRAIN FREE PALEO ALMOND CRACKERS<br /><br />Ingredients:<br />1 cup almond flour<br />1 egg white<br />1 pinch salt<br /><br />(that's it!)<br /><br />Preheat the oven to 325 degrees.<br /><br />In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.<br /><br />Line
a cookie sheet with parchment paper. Make sure you use parchment
paper, because if you don't you'll end up chipping your crackers out of
the pan. Place the dough in the middle and top with another piece of
parchment paper. Using a rolling pin (or any other cylindrical
instrument), roll out the dough as thin as you can get it. Try to make
it take up the whole cookie sheet if you can. Super thin. I mean it!<br /><br />Peel
off the top layer of paper and score the dough with a knife into
whatever size crackers you want. Bake in the 325 oven for 10 minutes
and then check on the crackers. You are looking for them to color ever
so slightly. A little color means crispy, but a lot of color means
burned nut taste, which is no good. If the edges have started to color
nicely, remove them to a plate and put the remaining crackers back in
the oven. Keep doing this, checking every 5 minutes and removing the
golden crackers, until finally they are all baked to perfection.<br /><br />Cool completely and store in an airtight container.<br /><br />You can make many variations on thee crackers by adding in different seasonings to the dough base. I used sea salt and poppy seeds.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-36087773621377360352014-02-23T09:51:00.002+01:002014-02-23T09:51:45.701+01:00Baking challenge february - Linzer cookiesI made the Linzer cookies for this months challenge... I had homemade cloudberry jam at home, so that's what I used. The cookies are supposed to be light in colour, but I used only hazelnut flour, so they turned out a bit "rough".<br />
<br />
Last months challenge I gave to my husband to take to work, this month I gave it to my dad, to take to his bridge evening :)<br />
<br />
Makes about 40 2 inch cookies<br />
1 cup 2 tablespoon (5.06 ounces)/145g unbleached all-purpose flour<br />
1/2 cup (2.5 ounces) 63g ground almonds and/or hazelnuts<br />
1/4 cup (1.75 ounces)/50g granulated sugar<br />
1/8 teaspoon salt<br />
1 1/4 teaspoons ground cinnamon<br />
1/8 teaspoon ground cloves<br />
8 tablespoon of unsalted butter<br />
1/8 teaspoon almond extract<br />
1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract<br />
1 teaspoon grated orange zest or 1/4 teaspoon orange extract<br />
Strained or pureed good quality preserves or fruit spread<br />
1 teaspoon + extra Powdered sugar for dusting<br />
<br />
Equipment:<br />
Cookie sheets, lined with parchment paper<br />
Food processor<br />
Large and small cookie cutters of the same or a different shape, such as a 2-inch square and<br />
a ¾ inch square<br />
<br />
Directions,<br />
Blanch almond and make powder with 1 teaspoon of powdered sugar like this.<br />
In a bowl of kitchen aid stand mixer combine the flour, ground nuts, granulated sugar, salt, cinnamon, cloves , almond extract and the lemon and orange zests or extracts . Then add the butter (cut into several pieces if firm) mix well until mixture looks damp and crumbly. Continue mixing until all the dough comes together. Remove the dough, press it into a ball, and knead it a few times to be sure all of the dry ingredients are blended into the dough.<br />
Form the dough into 1 flat patty. Wrap and refrigerate the dough for at least 2 hours and preferably overnight or up to 3 days. The dough may be frozen for up to 3 months.<br />
<br />
When you are ready to bake. Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.<br />
<br />
To Roll and Cut Cookies:<br />
Remove dough from the refrigerator and let it sit at room temperature until supple enough to roll but still quite firm. It will continue to soften as you work. Roll the dough to a thickness of 1/8 inch between sheets of wax paper or between heavy plastic sheets cut from a plastic bag. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. When the dough is thin enough, peel off the top sheet of paper or plastic and keep it in front of you. Invert the dough onto that sheet and peel off the second sheet.<br />
<br />
Cut as many large shapes as possible. Dip the edges of the cookie cutters in flour as necessary to prevent sticking. Cut a smaller shape from the center of half of the large shapes. Use the point of a paring knife to lift and remove scraps as you transfer the cookies to the lined pans. Place large cookies at least 1 1/2 inches apart on the cookie sheets. If the dough gets too soft at any time-while rolling, cutting, removing scraps between cookies, or transferring cookies-slide a cookie sheet underneath the paper or plastic and refrigerate the dough for a few minutes, until firm. Repeat with the second piece of dough. Gently press all of the dough scraps together (don't overwork them with too much kneading) and reroll.<br />
<br />
Bake for 15 to 25 minutes , or until the cookies are just beginning to color at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. (The small shapes may be baked for 8 to 10 minutes on a separate cookie sheet to make miniature cookies, or the dough may be combined with other dough scraps to be rerolled and cut.)<br />
<br />
Let the cookies firm up on the pan for 1 to 2 minutes. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing. The cookies are delicious fresh but even better the next day. May be kept in an airtight container for a month or more.<br />
<br />
To assemble, shortly before serving, spread each solid cookie with a thin layer of preserves. Sift powdered sugar over the cookies with cutouts. Place a sugared cutout cookie on top of each preserve-covered cookie.<br />
<br />
Leftover cookies can be stored in an airtight container, but the moisture from the preserves will soften them<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-51022930167856595482014-01-17T13:16:00.002+01:002014-01-17T13:16:21.833+01:00Baking Challenge January<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: 'Times New Roman'; font-size: 15px; line-height: 17px; white-space: pre-wrap;">My husband and his friends at work ate this yesterday, with some whipped cream, grated dark chocolate and Rum...</span></div>
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<span style="font-family: 'Times New Roman'; font-size: 15px; line-height: 17px; white-space: pre-wrap;"><br /></span></div>
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<span id="docs-internal-guid-1555a897-a018-5250-0bdf-3aa6294c6285"><span style="font-family: 'Times New Roman'; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">This month we have tried a Dutch recipe - suggested and tried by Kaveri of </span><a href="http://palakkadcooking.blogspot.com/" style="text-decoration: none;"><span style="color: #1155cc; font-family: 'Times New Roman'; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Palakad Chamyal.</span></a><span style="font-family: 'Times New Roman'; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span><span style="font-family: 'Times New Roman'; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Traditional Dutch Apple Pie (Appletaart)</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Recipe Source:</span><a href="http://www.thedutchtable.com/2010/01/appeltaart-dutch-apple-pie.html" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Dutch Table</span></a><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (</span><a href="http://www.thedutchtable.com/2010/01/appeltaart-dutch-apple-pie.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">http://www.thedutchtable.com/2010/01/appeltaart-dutch-apple-pie.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">)</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the crust/base</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">All Purpose Flour – 2 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Butter – 175 g</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar – ¾ cup</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Milk – 4 tbsp, cold</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the filling</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tart Apples (Elstar/Babern/Granny Smith) – 2 big</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon Juice – 1 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Raisins soaked in apple juice (next time I will try soaling them in Rum :)) – 1 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Speculass Spices (recipe further down) – 1 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cream of Wheat/Semolina/Rava – 2 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar – ¼ cup (See notes)</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">White Bread – 2 slices</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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How-to-do-it</div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Mix the flour with the sugar, salt and cut in the butter. Rub gently and quickly with your hands. It is ok to have pea sized pellets.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Add the cold milk 1 tbsp at a time and knead into a dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Do not work too much with hands. Do the kneading quickly.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. Refrigerate the dough at least for half an hour or until the dough is firm and pliable.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Get the filling ready,</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. Peel and core the apples. </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Cut the apples and slice them. Don’t make them small. They have to be big slices.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8. Toss them with the rest of the ingredients, except the bread and set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">9. Grease and dust a springfoam pan. (I used an 8 inch pan)</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10. Take the dough out of the refrigerator, keep aside 1/5</span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 9px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">th</span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> of the dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">11. Press the remaining dough onto the base and ¾ the height of the sides of the springform pan.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12. Cut the edges of the bread and cut them into small cubes. Place these bread cubes all over the base.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">13. Now add in the apple raisin mixture, press lightly to fit in.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">14. Now, to do the lattice,</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">15. Take out ¼ th of the dough that has been kept aside,</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">16. On a lightly floured surface, roll out the dough and cut into strips.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">17. Place 3 strips from one end to the other, and the remaining 3 strips crossing over the previously laid strips.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">18. With the last bit of dough, roll into a rope like and place around the circumference of the pie.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">19. Brush the top with milk and sprinkle some sugar.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">20. Bake at 350 F (175°C) for 75 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Notes:</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I have skipped the eggs in the recipe. Feel free to follow the original recipe with eggs.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I felt that the apples I used were too tart, and the sweetness of ¼ cup was slightly on the lesser side. Taste the filling and feel free to increase or decrease the sugar depending on the tartness of apples.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The speculaas spice mix:</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">15 grams cinnamon</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 grams cloves</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 grams nutmeg</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 grams white pepper</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 grams coriander seed</span></div>
<span id="docs-internal-guid-1555a897-a012-17ba-a574-f5f3b799231e"></span><br />
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 grams aniseed</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-85238338554659220582013-12-17T16:06:00.002+01:002013-12-17T16:06:25.603+01:00Baking Challenge DecemberI tripled the recipe and made it a round large cake - originally I think it should be the shape of a wooden log :D<br />
<br />
Sorry for just copying the recipe - I seriously doesn't have the time to make it myself...<br />
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<span style="color: rgb(0.000000%, 0.000000%, 60.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">French Yule Log by Flore of Florilège Gourmand
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<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">There are six components to the yule log which can be made over the course of 3 days.
</span><span style="color: rgb(64.313730%, 3.137255%, 0.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">DAY 1: </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">praline feuillete and crème brûlée
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">praline feuillete </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">(preparation time: 10 min)
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">3.5 oz. (100g) milk chocolate
</span><br />
<ol style="list-style-type: none;">
<li>
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">1 2/3 tablespoons (25g) butter
</span><br />
</li>
<li>
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">2 tablespoons (1 oz./30g) praline (I used hazelnut butter with 1 tsp sugar added)
</span><br />
</li>
</ol>
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">1 oz. rice krispies or corn flakes or Special K
</span><br />
<ul style="list-style-type: disc;">
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Melt the chocolate and butter in a double boiler.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">chocolate.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Spread between two sheets of wax paper to a size slightly larger than your desired shape.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Refrigerate until hard.
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">vanilla crème brûlée </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">(preparation time: 15min + 1h infusing + 1h baking)<br />
</span><span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">Note: </span><span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">The vanilla crème brûlée can be flavored differently by simply replacing the vanilla with
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<span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">something else e.g. cardamom, lavender, etc...
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<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">1/2 cup (115g) heavy cream (35% fat content)
1/2 cup (115g) whole milk<br />
4 medium (72g) egg yolks<br />
0.75 oz. (2 tbsps/25g) granulated sugar
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">1 vanilla bean
</span><br />
<ul style="list-style-type: disc;">
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Heat the milk, cream, and scraped vanilla bean to just boiling.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Remove from the stove and let the vanilla infuse for about 1 hour.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Whisk together the sugar and egg yolks (but do not beat until white).
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">on the inside of your Yule log/cake) with parchment paper. </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">[Jen's note: this doesn't work and
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">I agree from past experience]
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<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pour the cream into the mold and bake at 300°F for about 1-1.5 hours in a water bath or until
firm on the edges and slightly wobbly in the center.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
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<span style="color: rgb(64.313730%, 3.137255%, 0.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">DAY 2: </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">dacquoise, ganache and mousse<br />
</span><span style="font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">dacquoise biscuit (almond cake) </span><span style="font-family: 'Thonburi'; font-size: 11.000000pt;">(preparation time: 10 min + 15 min for baking)
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">equipment: </span><span style="font-family: 'Thonburi'; font-size: 11.000000pt;">2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as
a 10”x15” jelly-roll pan, parchment paper.
</span><br />
<span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">Note: </span><span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">You can use the dacquoise for the bottom of your yule log only, or as bottom and top layers,
or if using a yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread
the dacquoise accordingly. Try to bake the dacquoise the same day you assemble the log to keep it
as moist as possible.
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">2.8 oz. (3/4 cup + 1 tbsp/80g) almond meal<br />
1.75 oz. (1/2 cup/50g) confectioner’s sugar<br />
2 tablespoons (15g) all-purpose flour<br />
3.5 oz. (100g/100ml) about 3 medium egg whites
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">1.75 oz. (4 tbsp/50g) granulated sugar
</span><br />
<ul style="list-style-type: disc;">
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">by pulsing the ingredients together for no longer than 30 seconds).
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Sift the flour into the mix.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Beat the eggs whites, gradually adding the granulated sugar until stiff.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Grease a piece of parchment paper and line your baking pan with it.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Spread the batter on a piece of parchment paper to an area slightly larger than your desired
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Let cool and cut to the desired shape.
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">dark chocolate ganache </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">(preparation time: 10min)
</span><br />
</li>
</ul>
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">6 oz. dark chocolate, chopped
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">3 oz. heavy cream
</span><br />
<ul style="list-style-type: disc;">
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Place chocolate in a bowl.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Heat the cream in a saucepan until just boiling.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Remove from heat and pour over dark chocolate and let sit for a minute. Stir until smooth and
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">silky.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pour onto parchment and let cool or set in a refrigerator.
</span><br />
</li>
</ul>
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<span style="font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">dark chocolate mousse </span><span style="font-family: 'Thonburi'; font-size: 11.000000pt;">(preparation time: 15 min)
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">10.5 oz. bittersweet chocolate, coarsely chopped
2 large eggs, room temperature<br />
5 large egg yolks, room temperature<br />
2/3 cup sugar
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">3 tablespoons water
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">2 cups heavy cream
</span><br />
<ul style="list-style-type: disc;">
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Melt the chocolate in a microwave at half power for 30 seconds at a time, stirry after every
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">30 second interval until just melted.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Pour chocolate in a bowl large enough to hold all ingredients and set aside until cooled to
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">room temperature.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Place eggs and yolks in a mixer with balloon whisk and whip for 1 minute.
</span><br />
</li>
<li style="font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">Put the sugar and water in a small saucepan and stir to moisten the sugar. Bring to a boil until
</span><br />
<span style="font-family: 'Thonburi'; font-size: 11.000000pt;">temperature reaches </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">44°F (227°F for 8500 ft. elevation).
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Remove from heat.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Start beating the eggs again on medium speed and slowly and steadily pour the sugar syrup,
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">pouring down the center, not on the side of the bowl or on the whisk attachment. When all of
the syrup is added, increase speed to high and beat until eggs pale, triple in volume, and cool
to room temperature.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">In a large bowl, whip the heavy cream to medium peaks. Fold a quarter of the cream into the
cooled chocolate. Fold in remaining cream, followed by egg mixture.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Try not to deflate the batter too much.
</span><span style="color: rgb(64.313730%, 3.137255%, 0.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">DAY 3: </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">glaze
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 13.000000pt; font-weight: 700;">dark chocolate icing (glaze) </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">preparation time: 25 min (10 min if you don’t count softening the
gelatin)
</span><br />
<span style="color: rgb(0.000000%, 0.000000%, 100.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Note: Because the icing gels quickly, you should make it at the last minute.
</span><br />
<span style="color: rgb(50.196080%, 0.000000%, 50.196080%); font-family: 'Thonburi'; font-size: 11.000000pt;">Jen’s Note: I made twice as much as the amount listed below.
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">4g or 1/2 tbsp powdered gelatin or 2 sheets gelatin
1/4 cup (60g) heavy cream (35% fat content)<br />
2.1 oz. (5 tbsps/60g) granulated sugar<br />
1/4 cup (50g) water
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">1/3 cup (30g) unsweetened cocoa powder
</span><br />
</li>
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<ul style="list-style-type: disc;">
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Soften the gelatin in cold water (about 1/4 cup of water for 1 tablespoon of powdered
gelatin) for 15 minutes.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Add gelatin to the chocolate mixture. Mix well.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pour through a fine sieve.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">spoon well (it is starting to gel), use immediately.
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt; font-weight: 700;">ASSEMBLY<br />
Note: </span><span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">You will want to tap your mold gently on the counter top after each time you pipe mousse in
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">to get rid of any air bubbles.
</span><br />
</li>
</ul>
<ul style="list-style-type: disc;">
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Line your mold or pan with rhodoid (clear hard plastic, I usually use transparencies cut to the
desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in
English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time
using it depending on the kind of mold you’re using.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pipe one third of the mousse component into the mold.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Take the crème brûlée insert out of the freezer at the last minute and set on top of the
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">mousse.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Press down gently to slightly ensconce it in the mousse.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pipe second third of the mousse component around and on top of the crème brûlée.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Cut the feuillete to a size slightly smaller than your mold so that it can be surrounded by
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">mousse.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Lay it on top of the mousse you just piped into the mold.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pipe the last third of the mousse component on top of the feuillete.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Freeze for a few hours to set.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Take out of the freezer.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Pipe the ganache onto the frozen mousse leaving a slight edge so that ganache doesn’t seep
</span><br />
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">out when you set the dacquoise on top.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Close with the dacquoise.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Freeze OVER NIGHT.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
</span><br />
</li>
</ul>
</div>
</div>
</div>
</div>
<br />
<div class="column">
<ul>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-size: 11pt;">Cover the cake with the icing.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-size: 11pt;">Let set.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-size: 11pt;">Return to the freezer.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-size: 11pt;">Decorate.
</span><br />
</li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;">
<span style="font-size: 11pt;">Transfer to the refrigerator no longer than 1/2 hour before serving as it may start to melt
quickly.</span></li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;"><span style="font-size: 11pt;"><br /></span></li>
<li style="color: rgb(20.000000%, 20.000000%, 20.000000%); font-family: 'Thonburi'; font-size: 11.000000pt;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4p5FYNY_hkzQ1Oxs-ph12HbL821UDWGYrR1f5K17TiZ8GdduaAwnH-iVTgLP5lRjXfX4MQTaT9yNXts54-G6j-9FhvQQNWwueFMspvhim6QxhfY1jZpgk7gPNiFeI4KtcUlIkefniRxjw/s1600/French.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4p5FYNY_hkzQ1Oxs-ph12HbL821UDWGYrR1f5K17TiZ8GdduaAwnH-iVTgLP5lRjXfX4MQTaT9yNXts54-G6j-9FhvQQNWwueFMspvhim6QxhfY1jZpgk7gPNiFeI4KtcUlIkefniRxjw/s320/French.jpg" width="240" /></a></div>
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</ul>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-66557219427611420782013-11-28T09:53:00.000+01:002013-11-28T09:53:36.777+01:00Cupcakes free from gluten and dairy...<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Fluffy gluten free cupcakes w/ blueberry frosting - 200°C - about 10 min</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingredients:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 large eggs</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">3 dl (180g) gluten free flour mix</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 dl (180g) sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">50 g oil </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 dl (100g) water</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 tsp baking powder</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Instruktions:</span><br />
<br />
Separate the eggs, put the yolks in one bowl and the whites in another. Pour the sugar in the bowl with the yolk and stir until they have blended nicely. Mix the baking powder with the gluten free flour and pour it in the bowl with the yolk-sugar mix. Pour the oil and the water in the bowl whilst stirring. Whisk the egg whites stiff and gently mix the whites in the rest of the batter. Put the batter in cupcakes liners and in the middle of the oven at 200°C for about 10 minutes.<br />
<br />
Blueberry "butter"-cream<br />
<br />
<div class="p1">
<span class="s1">150 g soft dairy free butter</span></div>
<div class="p1">
<span class="s1">3 dl (180g) icing sugar</span></div>
<div class="p1">
<span class="s1">about 0,5 dl (50g) boiling water</span></div>
<br />
<div class="p1">
<span class="s1">1 Tsp vanilla sugar</span></div>
<div class="p1">
<span class="s1">A lot of blueberries</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">Whisk the ingredients together until you have a smooth frosting :)</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjK39_K_gqysAwYDtVrWn2uKpLf5OdKBBqKpKeexkBPwK3UBPZeKL06qz6utBuZGg-EfYZ34AsTwGMK0auhtyC2pGhFt0Vstos_nw5SkZcbfQcBRVsMBD6CdpyFiI9BIOeT84dcKDX3nQ/s1600/Bild+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjK39_K_gqysAwYDtVrWn2uKpLf5OdKBBqKpKeexkBPwK3UBPZeKL06qz6utBuZGg-EfYZ34AsTwGMK0auhtyC2pGhFt0Vstos_nw5SkZcbfQcBRVsMBD6CdpyFiI9BIOeT84dcKDX3nQ/s320/Bild+1.jpg" width="240" /></a></div>
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<div class="p1">
<span class="s1"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-2984610622695247332013-11-16T20:39:00.000+01:002013-11-16T20:41:37.282+01:00Pataquetas Baking Partner Challenge<b>I’m glad to present this traditional bread from Valencia, known at least since the Seventeenth Century. The Pataqueta, diminutive for "pataca" has the shape of a crescent Moon. This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves.</b><br />
<b>Nowadays, it is not frequently baked and people book it in advance to get one. “Pataquetas” are usually baked for our main important festival, “Fallas”. Most of Valencia’s bakers are asked to bake “pataquetas” every year in March.</b><br />
<div>
<br /></div>
<br />
Ingredients:<br />
<br />
For the ferment:<br />
<br />
You will need<br />
100 ml water<br />
50 g allpurpose flour<br />
12.5 g fresh yeast / 5g or 1 ½ tsp Instant yeast / 6.25g or 2tsp active dry yeast<br />
1/2 teaspoon sugar<br />
<br />
Bread dough:<br />
<br />
You will need<br />
450 g/3 cup all purpose flour<br />
200 ml tepid water<br />
10 g/1 ¾ teaspoon fine sea salt<br />
all the ferment<br />
a little flour for dusting the work surface and the bread.<br />
<br />
<u><b>Directions</b></u><br />
Ferment<br />
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.<br />
Put into the fridge overnight or up to 48 hours.<br />
<br />
Bread dough<br />
- Keeping the ferment in its bowl, add the rest of the ingredients except the salt, and mix together with your scraper.<br />
- When everything starts to come together into dough, turn it out onto your work surface (don’t flour it first).<br />
- Start to work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic. In this process, I’ve used my bread machine.( You can also knead by hand or use stand mixer)<br />
<span id="docs-internal-guid-2aebd008-6266-a917-302f-dce8776b32e4"></span><br />
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span id="docs-internal-guid-2aebd008-6266-a917-302f-dce8776b32e4"><span style="line-height: 18px;"> - Divide dough into 150 g pieces and then form the dough into small balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.</span></span></div>
<span id="docs-internal-guid-2aebd008-6266-a917-302f-dce8776b32e4">
</span>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span id="docs-internal-guid-2aebd008-6266-a917-302f-dce8776b32e4"><span style="line-height: 18px;"> - Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.</span></span></div>
<span id="docs-internal-guid-2aebd008-6266-a917-302f-dce8776b32e4">
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;"> - Then with a sharp knife or baker scraper make a cut in and cut open from the outside. Flatten the ball and mark the cut above.</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;"> - Place them on a baking tray and cover them again with a kitchen cloth dusted with flower.</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;">- Leave to rest until them double in size, for about 1 hour.</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;">- Preheat the oven to 200º C / 392 F</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;"> - Make two cuts on the bottom before baking.</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 18px;">- Sprinkle a little fine flour using a sieve or strainer.</span></div>
<div dir="ltr" style="margin-bottom: 10pt; margin-top: 0pt; text-align: justify;">
<span style="line-height: 1.1500000000000001;">- Bake with steam, 30 minutes at 200 °C / 392 F</span></div>
</span>- Cool on a wire rack.<br />
<br />
<br />
<a href="http://youtu.be/Nfu6EN10KAI" target="_blank">How to shape Pataquetas</a><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-49191740685016122702013-09-29T18:38:00.000+02:002013-09-29T18:38:03.641+02:00Moist quadrupel chocolate mini cupcakes :DA lot of my friends LOOOOOOOVE chocolate, so I had to make a special treat just for them - and this is the end result...<br />
<br />
The cake is <a href="http://www.marthastewart.com/968996/easy-one-bowl-chocolate-cupcakes" target="_blank">easy-one-bowl-chocolate-cupcakes</a><br />
I made a hole in the middle and stuffed the already moist cake with chocolate sauce<br />
Then I made a chocolate buttercream frosting<br />
And finally decorated with some chocolate chips<br />
<br />
So - chocolate in the cake, the cake filling, the frosting AND the decorations :)<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-19667666910821257212013-09-29T12:02:00.000+02:002013-09-29T12:02:16.524+02:00Carolina's 12th birthdayThe daughter of one of my friends turned 12 the other day and she wanted me to make her cake *proud*<br />
How and what is tasted wasn't as important as how it looked - she wanted it to be gorgeous :D<br />
She likes scrapbooking so that was the theme I chose :)<br />
<br />
Vanilla cake base<br />
Pear mousse<br />
After Eight cream<br />
Iced with pear buttercream<br />
Covered with sugarpaste<br />
<br />
I have never made a cake with that much sugarpaste - but there is a first for everything ;)<br />
I used a lot of different cutters, a lot of different molds, a lot of pearls in different colours, a lot of spray colours and a lot of sugarpaste :D<br />
<br />
<span id="goog_922935006"></span><span id="goog_922935007"></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-39131159806421289032013-09-20T08:29:00.000+02:002013-09-20T08:29:26.147+02:00Viktor's 18th birthday...Viktor turned 18 a couple of days ago, and his parents wanted him to have a cake that had something to do with him turning 18 and at that time you can get your driver license in Sweden...<br />
I'm not good at all, when it comes to modelling figures, so I put a toy car on top of the cake :) - with a road and a "no-no" over the two smashed cars :)<br />
<br />
White vanilla cake base, filled with<br />
Raspberry candy fluff<br />
Vanilla custard/whipped cream<br />
Buttercream around it, and<br />
covered with colored sugarpaste<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-50292209571939360312013-09-15T08:51:00.000+02:002013-09-15T08:51:50.552+02:00Baking Challenge september - Kronut<b><u>Kronut - baking partner challenge september</u></b><br />
<br />
I have tried making Kronuts (something I have never heard of before). The original is from New York, the man who invented it has even trademarked the original name "Cronut"<br />
I did the recipe suggested to me (with help from my mum - because I didn't have the time to make all the steps on my own)<br />
<br />
<b>Kronuts</b><br />
Makes around 16 big ones, we made about 30 smaller ones<br />
<br />
Ingredients<br />
<br />
<b>For dough</b><br />
510grams all purpose flour more for dusting the work table<br />
7g salt<br />
100g sugar<br />
150g milk (I used 1.5% milk)<br />
2 ¼ teaspoons active dry yeast<br />
2 jumbo eggs (If you are using large eggs use 3)<br />
50g butter<br />
<br />
<b>For butter layer</b><br />
300grams butter<br />
<br />
<b>For frying</b><br />
Canola oil: 2-4 cups<br />
Water: 200 g for brushing on the top<br />
Cinnamon sugar (400g sugar and 100 g cinnamon)<br />
<br />
<b>Directions</b><br />
Make the dough on day number ONE<br />
Incorporate the butter into the dough on day number TWO<br />
Fry the dough on day number THREE<br />
<br />
DAY ONE<br />
Making the dough:<br />
<br />
30 minutes before starting making the dough, take out butter and eggs from the fridge, in order to make them room temperature. Combine the dry ingredients (flour, salt, instant active yeast) in a mixer bowl.<br />
<br />
Microwave the milk on high for 30 seconds and add butter in order to make the butter melt properly.<br />
Add the butter-milk mixture to the dry mixture. Mix on low speed for about 3 minutes, and then on higher speed for another 8 minutes <b>(don't do like I did, use the proper dough "whisk", which I forgot :S)</b>Then to the dry mixture add butter milk mixture and eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes.<br />
<br />
Remove the dough from the mixer bowl form a ball by tucking the edges on the dough. Coat another bowl with any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap on top the bowl, making sure it is in not contact with the dough (spray the inside of the plastic wrap with oil too, just in case :)).<br />
Place dough in a warm area and allow it to double in size. This takes about 60 minutes. Once dough has doubled in size transfer the bowl to refrigerator overnight.<br />
<br />
<br />
DAY TWO<br />
Start incorporating the butter into the dough.<br />
<br />
Cut the cold butter 295g lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper, so they can form a 5- to 6-inch square (when you are done rolling), cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Place in refrigerator to cool for at least 2 hours.<br />
<br />
Laminate the dough<br />
Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If it's not cold enough, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).<br />
<br />
<b>1st turn</b><br />
Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.<br />
<b>2nd Turn</b>.<br />
Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.<br />
<b>3rd Turn.</b><br />
The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.<br />
<b>4th Turn. </b><br />
Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight<br />
DAY THREE<br />
Frying<br />
Roll out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use.<br />
<br />
Punching out Kronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately outer molds should be 3 ½ inch and inner should be 1 ½ inch <b>(I made them a lot smaller though) </b>Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry like you want it to.<br />
Transfer half of the punched Kronuts to the sheet pan, leaving room for kronuts to raise a bit.<br />
Brush tops of the Kronut with water and set aside. Place Kronut holes on the same sheet tray, leaving enough space for them to raise without sticking to each other. Leave in a warm area until they have raised, about 30 min.<br />
<br />
Once it is raised, keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.<br />
<br />
<b>Frying Kronuts. </b><br />
Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.<br />
Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels.<br />
Now is a good time to prepare the Glaze<br />
Once it is no longer shiny transfer to a container with sugar and cinnamon and toss.<br />
Enjoy<br />
<br />
<b>(I stuffed the Kronuts with vanilla custard and did not use a Glaze (but I will the next time))</b><br />
<b>Next time I will also try this with the dough that is used to make "danish pastry" - because that dough only takes one day to prepare :)</b><br />
<br />
Important notes to Remember<br />
Don’t overwork the dough with too much kneading,<br />
Don’t overwork the butter, if butter starts to leaking, try to put it back in the refrigerator.<br />
Flour the area well so that the dough won’t stick<br />
Heat oil in medium temperature and fry the Kronuts in low temperature otherwise the outside becomes too dark to soon and the inside won’t cook properly.<br />
Filling and glaze - <b>find your favourite :)</b><br />
<br />
For pastry cream and filling, suggested by <a href="http://www.cinnamonspiceandeverythingnice.com/" target="_blank">Cinnamon spice and everything nice</a><br />
<br />
Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won't wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that's just barely sweet. If you're planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.<br />
<br />
Pastry Cream<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>3 cups whole milk<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup sugar<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 teaspoon salt<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup cornstarch<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon King Arthur Unbleached All-Purpose Flour<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>4 large egg yolks<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup (1/2 stick) butter<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup heavy cream, whipped to soft peaks<br />
<br />
Directions<br />
<br />
1) In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.<br />
<br />
2) Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.<br />
<br />
3) Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.<br />
<br />
4) Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.<br />
<br />
5) Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you're using it). If you're going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).<br />
<br />
6) Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.<br />
<br />
7) To complete, fold the whipped cream into the cooled pastry cream.<br />
<br />
Variations:<br />
<br />
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.<br />
<br />
Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.<br />
<br />
Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.<br />
<br />
Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.<br />
<br />
Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.<br />
<br />
Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you're using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.<br />
<br />
Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.<br />
<br />
Glazes from King Arthur Flour<br />
<br />
Easy Vanilla Glaze<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/4 cups confectioners' sugar or glazing sugar, sifted to remove any lumps<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon light corn syrup<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon melted butter<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 to 2 tablespoons milk or water<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon vanilla extract<br />
<br />
Chocolate Glaze<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup semisweet chocolate chips<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons butter<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon plus 1 teaspoon light corn syrup<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 teaspoon vanilla extract<br />
<br />
Apple Cider Glaze<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons bottled boiled cider<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon heavy cream<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup confectioners' or glazing sugar<br />
<br />
Directions<br />
<br />
1) To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.<br />
<br />
2) To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.<br />
<br />
3) To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.<br />
<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-62090187605344338512013-08-28T16:06:00.001+02:002013-08-28T16:06:58.263+02:00Nonpareils...So... It has been a while, but I have not quit baking (I just don't have enough hours in one day ;))<br />
<br />
<a href="https://www.facebook.com/KlaraForm?fref=ts" target="_blank">KlaraForm</a> had some nonpareil sprinkles that she did not have the time to use, so on their Facebook page they gave some away - I was fortunate enough to get black nonpareils :) My plans were to use them around macaroons - but I failed miserably this time, so I had to change my mind :)<br />
<br />
So I mixed them with silver sprinkles and used them on top of the cupcakes... My son turned 6 and he had a Ninjago cake (pics and recipe later) and One bowl chocolate cupcakes with marshmallow filling and vanilla buttercream frosting... There is also a picture of the Ninjago macaroon that failed...<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-9995211155689676392013-07-20T17:03:00.001+02:002013-07-20T17:03:46.653+02:00Long time, no see :)Hi there<br />
<br />
Been quite busy lately, w/ both baking and other stuff - but I have not had the strength nor the will to blog about it... But here it comes :)<br />
<br />
Triple vanilla cupcakes - about 48 mini cupcakes - 160°C about 14 minutes<br />
<br />
4 eggs<br />
3 dl sugar<br />
a pinch of salt<br />
3 dl cake flour<br />
1.5 tsp baking powder<br />
1.5 dl sour cream<br />
80g melted butter<br />
1 Tsp vanilla extract<br />
<br />
Mix the dry ingredients. Mix in the eggs and the sour cream, and then add vanilla and butter. Mix it all together and pour the mix into muffin cups, and in the oven, until a toothpick comes out clean :)<br />
<br />
When the cupcakes have cooled of, make a hole in the middle of the cupcake w/ for example a spoon. Fill the hole w/ home made vanilla custard<br />
<br />
<a href="http://www.epicurious.com/recipes/food/views/Vanilla-Custard-Sauce-103731" target="_blank">Simple vanilla custard recipe</a><br />
<br />
Then top it all w/ vanilla buttercream :)<br />
<br />
115g softed butter<br />
250g icing sugar<br />
2 tsp boiling water<br />
vanilla extract (as much as you want to :))<br />
<br />
Whip together butter and icing sugar until it is light and fluffy, then gradually add the boiling water and finally the vanilla flavouring<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-12493518807526261452013-07-20T08:59:00.000+02:002013-07-20T14:04:55.660+02:00Baking Partner Challenge July :) Russian Honey CakeSo - it hasn't been a lot of postings on the blog... Summer and head ache has come in the way :)<br />
<br />
Anyway, I'm glad to say that I am a part of the "Baking Partners"... A new challenge each month. I was supposed to post this months challenge on the 15th - but better late than never - right?!<br />
<br />
RUSSIAN HONEY CAKE<br />
<br />
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the Filling: Dulce de leche (Can be prepared in advance)</span></div>
<b id="docs-internal-guid-59c787ce-fadb-9280-fcab-9e7d333d9d1b" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<br />
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cans condensed milk (you will use 1 1/2 cans)</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10 oz (300 g) unsalted butter, cut into large chunks</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Put the cans of condensed milk in a medium saucepan.</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Add enough water to cover the cans completely.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Bring to a boil, then simmer over medium heat for 2 hours, adding more hot water to cover the cans as necessary.</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. Remove from the heat. Let the cans sit in the water for about 5 minutes, then drain the water and set the cans aside. DO NOT OPEN THE CAN AT THIS POINT, or they will explode and their contents will end up all over you. Allow the cans to cool to room temperature, then open them with a can opener.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Put the butter in a mixing bowl. With a mixer, beat until the butter is fluffy, about 5 minutes. Continue to beat, gradually adding 1 1/2 can condensed milk and beat until you obtain a smooth cream.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. Do not overbeat or the cream will curdle.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Place the cream in the refrigerator while you prepare the dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the Dough:</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 eggs</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup sugar</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons honey</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3.5 oz (100 g) unsalted butter, cut into chunks</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon baking soda</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3-3.5 cups all-purpose flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You will need a double boiler to prepare the dough. If you don’t have one, use two regular saucepans or a saucepan and a heat-proof mixing bowl as I usually do and as described in the recipe.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Put the eggs and sugar in a heat-proof mixing bowl (or the top of a double boiler). Stir to mix. Add the honey and butter.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Fill a medium saucepan with water and bring it to a boil. Place the mixing bowl on the saucepan. Remember - the bowl should not touch the water in the pan, so adjust the amount of water accordingly. Maintaining a gentle boil, cook the mixture, stirring constantly with a spoon or a balloon whisk, until the ingredients are well blended and the mixture is smooth, about 5 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Add the baking soda, and cook, stirring constantly, for another half a minute. The mixture will somewhat whiten and increase in bulk. Remove the bowl from the heat.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. Gradually add 3 cups of the flour to the mixture, mixing with a spoon with each addition, until you obtain dough that is somewhat sticky and has consistency of play dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Do not be tempted to add more flour as the dough will harden as it cools off.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. If it is still too sticky, add the rest of the flour. Otherwise leave it at 3 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Divide the dough into 5 parts and shape each part into a ball.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake the biscuits</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 375F (190C). Generously butter a large baking sheet</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Now, take one dough ball and put it in the middle of your buttered baking sheet. With your fingers, press onto the dough and flatten it into a thin 11-inch (28 cm) circle. If the dough sticks to your hands, dip your fingers in flour before pressing onto the dough. The flattened dough may appear somewhat transparent in some places - it is OK. But take care not to tear it and patch with a piece of dough if you do. NOTE: You can shape your cake as a rectangle or square, if you want to.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Since you will need some crumbs for the top and the sides of the cake, you do not have to worry about the irregularities around the edges of the circle - you will cut them off to obtain a perfect circle after the biscuit has been baked and you will use the trim-offs to make crumbs.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Or</span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. instead of cutting off the edges of a baked biscuit, you can use my hassle-free “beforehand trim-off” technique meaning once you’ve flattened the dough, put a 10-inch (25 cm) flat plate on top of it and using a sharp knife, trim off excess dough around the plate.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Do not remove the trim-offs from the baking sheet. Let them sit there. Once the biscuit is baked, you can easily peel them off.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. Bake each biscuit layer on the middle rack of the oven for 4-5 minutes, until it is light golden on top. The dough will slightly puff up, but don’t expect it to rise as a sponge cake. Do not overbake. Remove from the oven, gently run a spatula underneath the biscuit to loosen it, then remove from the baking sheet.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Repeat the process for all 5 layers.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">STEP 4 - Assemble the cake</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Spread a generous amount of cream onto one biscuit, then top with another. Continue in this manner - stacking the layers on top of one another and spreading some cream in-between. Slather some cream on top and around the cake as well.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Finely grind the baked trim-offs. Sprinkle the crumbs generously on top of the cake and lightly press some around it.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. If you do not have enough crumbs, grind some walnuts and mix with the crumbs. At this point, the cake will be hard. Leave the cake aside to soften at room temperature for 6 hours or overnight. The biscuits will have absorbed the cream and the cake will be soft and ready to melt in your mouth.</span><br />
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-62196596350585288302013-06-03T19:48:00.003+02:002013-06-03T19:48:52.414+02:00Annan variant på rabarbersaft...Absolut den bästa, fräschaste och mest lättlagade jag provat hittills :)<br />
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<a href="http://matgeek.se/2013/05/28/klassisk-rabarbersaft/" target="_blank">Rabarbersaft</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-7879756431644749732013-05-28T19:07:00.002+02:002013-05-28T19:07:57.473+02:00Rabarbersaft :)Hallå där :)<br />
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Har försökt göra rabarbersaft - har följ nedanstående recept. Jag har provat båda varianterna - både med hallon och med jordgubbar :)<br />
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<a href="http://www.alltommat.se/recept/Rabarbersaft-9623" target="_blank">Rabarbersaft</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-67289412073392572962013-05-16T09:53:00.000+02:002013-05-16T09:53:01.430+02:00Two wonderful cakes :)Emma fyllde år igår, och det betyder naturligtvis tårta :)<br />
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Tyvärr hann jag inte fotografera tårtorna innan det var dags för ätning - men men, så är det ibland ;)<br />
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En tårta bestod av<br />
ljusa bottnar<br />
<a href="http://sockerrus.se/recept/recept-limemousse/" target="_blank">limemousse</a><br />
godisgrädde av center lakrits (med lite extra essens i)<br />
Spacklad och dekorerad med grädde<br />
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Den andra tårtan bestod av<br />
ljusa bottnar<br />
<a href="http://bakgladje.blogspot.se/2010/06/paronmousse.html" target="_blank">päronmousse</a><br />
<a href="http://www.tasteofhome.com/recipes/melon-mousse" target="_blank">Melonmousse</a><br />
Spacklad och dekorerad med gräddeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-21353114174646984512013-05-12T20:13:00.000+02:002013-05-12T20:13:10.788+02:00Dubbelt 8-årskalas :) Emma and Simon's birthday cakesSo, I tried something that I haven't done in years - covering a cake with Angel Feather Icing<br />
<a href="http://www.sweets2share.com/en/angel-feather-icing/" target="_blank">http://www.sweets2share.com/en/angel-feather-icing/</a><br />
I made it a training session on piping icing.<br />
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The green cake is filled with strawberry mousse and chocolate candy melted in whipping cream<br />
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The pink one is filled with raspberry mousse and lemon candy melted in whipping cream<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-53366447489989070832013-05-09T19:42:00.002+02:002013-05-09T19:42:52.661+02:00Mjuk farin- och chokladkaka<br />
Långpannekaka - 170°C - ca 40 minuter<br />
<br />
Botten:<br />
6 ägg<br />
6 dl mjukt brunt farinsocker<br />
9 dl vetemjöl<br />
6 msk kakaopulver<br />
3 tsk mald kardemumma<br />
3 tsk mald kanel<br />
3 tsk bakpulver<br />
3 dl mjölk<br />
300 g smält smör<br />
<br />
Glasyr:<br />
10 dl florsocker<br />
8 msk kallt kaffe<br />
Chokladströssel<br />
<br />
Så här gör du:<br />
Värm ugnen till 175 grader. Vispa ägg och farinsocker pösigt, gärna med elvisp.<br />
<br />
Blanda mjöl, kakao, kardemumma, kanel och bakpulver i en skål.<br />
<br />
Rör ner blandningen i äggvispet tillsammans med flytande margarin och mjölk.<br />
<br />
Klä en stor långpanna med bakplåtspapper. Häll smeten i långpannan.<br />
<br />
Grädda<br />
<br />
Medan kakan kallnar i långpannan, gör glasyren: Rör ihop florsocker och kaffe. Bred glasyren över den avsvalnade kakan, strössla, och låt glasyren stelna innan du skär upp kakan. <br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-820980468615078756.post-62425058507750157402013-05-08T20:25:00.001+02:002013-05-08T20:25:43.896+02:00NonStop-rutorStor långpanna - 170°C ca 40 min<br />
<br />
Fick ett infall och ändrade ett gammalt recept (så att det passade saker jag hade hemma :)) - NonStop-rutor blev svaret :)<br />
<br />
3 dl grädde,<br />
2 dl socker,<br />
1 dl kaffe och<br />
4 msk kakao kokas i mikron i 4 minuter<br />
<br />
Vispa<br />
300 g mjukt smör och<br />
2 dl socker poröst<br />
Tillsätt<br />
4 ägg (ett i taget och skrapa kanterna på bunken mellan varje ägg)<br />
<br />
Tillsätt gräddblandningen i smör/socker/äggsmeten<br />
<br />
Rör till sist i<br />
6 dl mjöl<br />
3 tsk bakpulver<br />
<br />
Bred ut smeten i stor långpanna och grädda<br />
<br />
När den kommer ut ur ugnen, bred på<br />
250-300g nougat/nutella/annat chokladigt :)<br />
<br />
Strö till sist över hackade nonstop-godisar<br />
<br />
ENJOY<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-820980468615078756.post-55915030651443733622013-05-03T09:38:00.000+02:002013-05-03T09:38:02.064+02:00Vinsten var en valfri festtårta vid valfritt tillfälle...Lions har ett återkommande evenemang i Vuollerim varje år, på trettondagen... I år var en av vinsterna en festtårta :)<br />
<br />
Nu var det dags för leverans...<br />
<br />
Tårtan är till en dam som fyller 87 år här i dagarna, önskemålet var en tårta med en fyllning som var fräsch i smaken och inte för söt...<br />
<br />
Ljusa tårtbottnar<br />
Syrlig hallonmousse<br />
Bananmousse <a href="http://mariascupcakes.blogg.se/2012/august/bananmousse.html" target="_blank">http://mariascupcakes.blogg.se/2012/august/bananmousse.html</a><br />
Spacklad med smörkräm smaksatt med hallonessens<br />
Täckt och dekorerad med sockerpasta<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OLyj3Bq2Cj1F0WCpebdVvtUiH-zEp-JdGhZ8Q_t6iBG3-WpzK0hIKOB2ml2OAJHDiZxeksu67rK_Y2jsc_bkO_wbegu6jipwXyQsbgCNCdcqwyg-9ZwfaMI5_cK8dTaiuEdBpTdwmjbH/s1600/Bild+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OLyj3Bq2Cj1F0WCpebdVvtUiH-zEp-JdGhZ8Q_t6iBG3-WpzK0hIKOB2ml2OAJHDiZxeksu67rK_Y2jsc_bkO_wbegu6jipwXyQsbgCNCdcqwyg-9ZwfaMI5_cK8dTaiuEdBpTdwmjbH/s320/Bild+2.jpg" width="240" /></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-820980468615078756.post-10229297940075760492013-04-30T09:41:00.001+02:002013-04-30T09:45:31.624+02:00Potatissallad, perfekt tillbehör till grillat<br />
<div class="clearfix" id="recipeInstructionsHeader" style="-webkit-transition: background-color 0.15s; border: 0px; clear: both; font-size: 13px; margin: 0px; padding: 0px; transition: background-color 0.15s; width: 700px; zoom: 1;">
<div id="ingredientsHeader" style="-webkit-transition: background-color 0.15s; border: 0px; float: left; margin: 0px 10px 0px 20px; padding: 0px; position: relative; transition: background-color 0.15s; width: 200px;">
<div class="clearfix instructionHeading" style="-webkit-transition: background-color 0.15s; border-bottom-color: rgb(219, 219, 219); border-bottom-style: solid; border-width: 0px 0px 1px; margin: 0px; padding: 0px 0px 14px; transition: background-color 0.15s; zoom: 1;">
<h2 style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; float: left; font-family: icassrg; font-size: 1.25em; font-weight: normal; margin: 7px 0px 0px; padding: 0px; transition: background-color 0.15s; width: 110px;">
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</div>
</div>
</div>
<div id="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; float: left; font-size: 13px; margin: 0px 10px 0px 20px; padding: 0px; transition: background-color 0.15s; width: 200px;">
<h3 style="-webkit-transition: background-color 0.15s; border: 0px; font-size: 13px; margin: 20px 0px 0px; padding: 0px; transition: background-color 0.15s;">
</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWWyv0iVfnKCiuqu5KrLtLR5dYaDoNrw48IWuIrUj2GsKYd2hr5n838Ke9aR3e-l2Ed0wRD4Urgnwve6uj-7dFrY2P6J20z3yD6vSSAMeGw-0ylqEiiWWY23g_NfNzMc2S4BokICXkkjs/s1600/Potatissallad_med_tomater_och_getost-3_pota.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWWyv0iVfnKCiuqu5KrLtLR5dYaDoNrw48IWuIrUj2GsKYd2hr5n838Ke9aR3e-l2Ed0wRD4Urgnwve6uj-7dFrY2P6J20z3yD6vSSAMeGw-0ylqEiiWWY23g_NfNzMc2S4BokICXkkjs/s320/Potatissallad_med_tomater_och_getost-3_pota.JPG" width="320" /></a></div>
<ul class="clearfix" style="-webkit-transition: background-color 0.15s; border: 0px; margin: 0px; padding: 5px 0px 0px; transition: background-color 0.15s; zoom: 1;">
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">2 kg potatisar</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">1 gul lök</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">5 tomater</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">1 msk olivolja</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">2 msk ljus vinäger</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">1 1/2 tsk salt (gärna gourmetsalt)</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">2 krm svartpeppar</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">250 g chèvre (fransk getost)</span></li>
<li itemprop="ingredients" style="-webkit-transition: background-color 0.15s; border: 0px; color: #353432; list-style-position: outside; margin: 0px 0px 0px 16px; padding: 0px; transition: background-color 0.15s;"><span style="-webkit-transition: background-color 0.15s; background-image: url(http://www.ica.se/Templates/General/Views/images/recipe/bgHorzDottedTransp.png); background-position: 0px 100%; background-repeat: repeat no-repeat; border: 0px; display: block; line-height: 14px; margin: 0px 0px 0px -16px; padding: 5px 0px 6px 16px; transition: background-color 0.15s;">100 g ruccolasallad</span></li>
</ul>
</div>
<div class="grid_8 omega top noBackground" style="-webkit-transition: background-color 0.15s; background-image: none !important; background-position: initial initial !important; background-repeat: initial initial !important; border: 0px; display: inline; float: left; font-size: 13px; margin: 0px 0px 0px 10px; padding: 0px; transition: background-color 0.15s; width: 460px;">
<div id="howTo" style="-webkit-transition: background-color 0.15s; border: 0px; margin: 0px 20px 0px 0px; padding: 0px; transition: background-color 0.15s;">
<div class="grid_6 alpha noBackground" style="-webkit-transition: background-color 0.15s; background-image: none !important; border: 0px; display: inline; float: left; margin: 10px 10px 0px 0px; padding: 0px; transition: background-color 0.15s; width: 340px;">
<div class="buffeIssue" style="-webkit-transition: background-color 0.15s; border: 0px; color: #eb1f07; margin: 0px; padding: 0px; transition: background-color 0.15s;">
<div style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; padding: 0px; transition: background-color 0.15s;">
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<ol style="-webkit-text-size-adjust: none; -webkit-transition: background-color 0.15s; border: 0px; color: #353432; counter-reset: li 0; font-family: 'Droid sans', sans-serif; margin: 3px 0px 0px 20px; padding: 0px; transition: background-color 0.15s;">
<li style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; list-style: none; margin: 0px 0px 10px; padding: 0px 0px 0px 10px; position: relative; transition: background-color 0.15s;">Skala och koka potatisen knappt mjuk.</li>
<li style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; list-style: none; margin: 0px 0px 10px; padding: 0px 0px 0px 10px; position: relative; transition: background-color 0.15s;">Skala och skiva löken. Skär tomaterna i bitar. Lägg det i en skål.</li>
<li style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; list-style: none; margin: 0px 0px 10px; padding: 0px 0px 0px 10px; position: relative; transition: background-color 0.15s;">Häll över olja och vinäger. Tillsätt salt och peppar.</li>
<li style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; list-style: none; margin: 0px 0px 10px; padding: 0px 0px 0px 10px; position: relative; transition: background-color 0.15s;">Låt potatisen svalna och skär den i bitar. Vänd ner den i tomatsalladen.</li>
<li style="-webkit-transition: background-color 0.15s; border: 0px; line-height: 1.6em; list-style: none; margin: 0px 0px 10px; padding: 0px 0px 0px 10px; position: relative; transition: background-color 0.15s;">Dela osten i bitar. Blanda ner osten och rucolan i salladen.</li>
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<span style="color: #353432; font-family: Droid sans, sans-serif;"><span style="-webkit-text-size-adjust: none; line-height: 20.796875px;">Bild och recept från ica.se</span></span></div>
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