tag:blogger.com,1999:blog-75013863248720466522024-03-12T21:24:05.945-04:00astheroshe'sastheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-7501386324872046652.post-75612635671733793682012-05-23T08:48:00.000-04:002012-05-23T08:48:30.819-04:00Whip It Wednesday trying to get back to blogging....<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/6bLOjmY--TA" width="420"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-84636678962339524372012-04-04T07:02:00.003-04:002012-04-04T07:03:35.205-04:00The kindness of friends.<b></b>Hi there...I recently heard the news and spent lots of time in reflection trying to find the right words other than 'I'm sorry' whose 7 letters seems to fall completely short. I can't offer much other than hope, gratitude and inspiration...memories provide us the joys of life.<br />
<div><ul class="uiList body contentListWidth"><li class="uiListItem uiListVerticalItemBorder"><div class="content noh" id="id.284598538281577"><br />
I heard these words and thought of when my Mom passed. It's how I saw things then:<br />
<br />
Day one day one start over again<br />
Step one step one<br />
I'm barely making sense for now<br />
I'm faking it 'til I'm pseudo making it<br />
From scratch begin again but this time I as I<br />
And not as we...<br />
<br />
I hope you and your family are well. You are in my thoughts and prayers.<br />
<br />
-T<br />
<br />
<br />
From this poem to all the words of support. I thank u all :)<br />
>>>>ASTHE </div></li>
</ul></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com1tag:blogger.com,1999:blog-7501386324872046652.post-18032201036821658432012-03-17T10:51:00.000-04:002012-03-17T10:51:04.731-04:00Letting Go<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XHoOpN7m2Cg/T2SkXiVtVtI/AAAAAAAAByg/ySSF30j5utw/s1600/adam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-XHoOpN7m2Cg/T2SkXiVtVtI/AAAAAAAAByg/ySSF30j5utw/s320/adam1.jpg" width="240" /></a></div><h3 style="text-align: center;">Adam Robert Vakiener</h3><h3 style="text-align: center;">April 1, 1967- March 16, 2012 </h3><div style="text-align: center;"><br />
</div><div style="text-align: center;"> God saw you getting tired. When a cure was not to be,<br />
He closed his arms around you and whispered, "Come to Me".<br />
In tears we saw you sinking. We watched you fade away.<br />
Our hearts were almost broken, you fought so hard to stay.<br />
But when we saw you sleeping so peacefully free from pain,<br />
We could not wish you back to suffer so again.<br />
So keep your arms around him Lord, and give him special care.<br />
Make up for all he suffered and all that seemed unfair.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My husband..... </div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com10tag:blogger.com,1999:blog-7501386324872046652.post-35358372177392332372012-02-19T12:46:00.001-05:002012-02-19T12:47:55.172-05:00Hazelnut &Olive Oil Shortbread<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><i><span class="topictitle"></span><span class="quotestitle"></span></i></div><table cellpadding="0" cellspacing="0" style="width: 515px;"><tbody>
<tr><td valign="top" width="458"><blockquote class="tr_bq"><div style="text-align: center;"><i><span class="maintext"><span class="firstword"> <span style="font-family: Georgia,"Times New Roman",serif;"> There's</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> a lot of fantasy about what Scotland is, and the shortbread tins and that sort of thing</span>.</span></i></div></blockquote><div style="text-align: right;"><span class="topictitle">-Sean Connery</span> <span class="quotestitle"></span></div></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XLgxgFJnhs8/T0EpOuArmtI/AAAAAAAAByA/A6IZ0bNXmmc/s1600/Picture+or+Video+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XLgxgFJnhs8/T0EpOuArmtI/AAAAAAAAByA/A6IZ0bNXmmc/s400/Picture+or+Video+015.jpg" width="298" /></a></div><br />
<div style="text-align: center;">Well, this is not a Scottish shortbread, more Italian . Hazelnuts paired with another citrus.( I have left over HAZELNUT meal from my Nutella pound cake.) This time -lemon. This classic combo I also adore. The tart lemon, and buttery nuttiness. Sandy, light, a bit salty. The original recipe is all olive oil. I did add butter because I wanted to press then into shapes. I was afraid oil alone would not be enough. I also added all the lemon juice into the cookie.vs using it as a glaze with powdered sugar. I bet this would have add another layer to the cookie, as well as sharpening up the beauty factor. They r surprisingly delicious. A nice rainy day, hot tea and these :) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"><b>Hazelnut & Olive Oil Shortbread</b></span><br />
<div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i> Adapted from : From: ArcaMax Publishing's "Variety Menu," by Faith Durand (2/12/2012)</i></div><div style="text-align: center;"><i>(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food & home cooking.)</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-ltlaAaIhUy0/T0EpeVNhRiI/AAAAAAAAByQ/vB3q0QgeNw4/s1600/Picture+013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://1.bp.blogspot.com/-ltlaAaIhUy0/T0EpeVNhRiI/AAAAAAAAByQ/vB3q0QgeNw4/s400/Picture+013.jpg" width="400" /></a><i> </i></div><div style="text-align: center;"><i> </i></div><b><i>Ingredients:</i></b><br />
<br />
1 1/4 cup hazelnut meal<br />
3/4 cup A-P flour (<i> I used wheat because it was all I had ) </i><br />
1/4 cup brown sugar<br />
1/4 cup powdered sugar<br />
1 teaspoon fine sea salt<br />
1 lemon, zested <br />
2 tablespoon lemon juice<br />
1 teaspoon vanilla<br />
1/4cup extra-virgin light olive oil<br />
1/4 cup unsalted butter<br />
<br />
<b><i>Directions:</i></b><br />
<ul><li> Heat the oven to 375ºF.</li>
<li>Cream butter with brown sugar, powdered sugar - until light </li>
<li>Stream in olive oil and continue to blend until mixed.</li>
<li>Add lemon zest, and juice, vanilla - mix until blended </li>
<li>Whisk together the hazelnut meal, flour, salt . </li>
<li>Mix dry into wet oil, until dough pulls together off sides of bowl. The dough will be sandy & quite crumbly</li>
<li>Roll the dough out onto parchment paper- approx-1/4-1/2 inch<i> thickness. I think thicker is better because how crumbly the dough is. </i></li>
<li>Cut with cookie cutter or hand cut into shapes. <i>( I used a simple large cutter. Anything too intricate will break when placing.) </i></li>
<li><i>Sprinkle with Demara sugar ( optional) </i>or <i>glaze with lemon juice and powdered sugar- after baking</i></li>
<li>Bake for approx 7 minutes/ -on parchment paper- or until edges are light brown. </li>
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</div><div class="separator" style="clear: both; text-align: center;">STACKED</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7x1FJCXuH8c/T0EpIubft4I/AAAAAAAABx4/p7597DVxob4/s1600/Picture+or+Video+014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-7x1FJCXuH8c/T0EpIubft4I/AAAAAAAABx4/p7597DVxob4/s400/Picture+or+Video+014.jpg" width="367" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">NEXT TIME: </div><ul><li>I will cut them a bit thicker. Shortbread should be FAT!</li>
<li>I will make the lemon glaze :) </li>
<li>I'll have white flour ..LOL </li>
<li>MAYBE I'll actually find my camera!!!!!!!!!!!!!!!!!!!!!!!!</li>
</ul><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IsrCtwOy9jA/T0E07cplcWI/AAAAAAAAByY/tbw0ZxkkCk8/s1600/mmm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-IsrCtwOy9jA/T0E07cplcWI/AAAAAAAAByY/tbw0ZxkkCk8/s400/mmm.jpg" width="306" /></a></div><div class="separator" style="clear: both; text-align: center;">black and white </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com2tag:blogger.com,1999:blog-7501386324872046652.post-71595448604304743342012-02-11T09:34:00.000-05:002012-02-11T09:34:40.212-05:00World Nutella Day - Nutella Pound Cake<div style="text-align: center;">FINALLY A NEW POST ! </div><br />
World Nutella Day- officially is February 5th. So yes, i' m a day late and a dollar short , but i did bake. I promise to myself to get back here, and present all those delicious recipes..i've been hording for years. <br />
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I actually could not find my camera. ..LOOOOOOL So these pictures r pretty horrible, but i assure u the cake is moist and delicious. I am now typing like i text.. See all those inappropriate abbreviations?:(<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aiCzbebIwUg/TzZ7m-koGQI/AAAAAAAABxU/AAmQXdIGWhQ/s1600/nutella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aiCzbebIwUg/TzZ7m-koGQI/AAAAAAAABxU/AAmQXdIGWhQ/s320/nutella.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><b>Nutella Pound Cake</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i><b><br />
</b></div><br />
1.5 cups all -purpose flour<br />
1/2 cup dutch processed cocoa <br />
1 cup hazelnut meal ( BOB's Red MIll does make this- just like ALMOND)<br />
1 teaspoon baking soda<br />
<a href="http://1.bp.blogspot.com/-wpofhgVQANE/TzZ6SnAcAdI/AAAAAAAABxE/gESMRDfnczM/s1600/grand-marnier-300x300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-wpofhgVQANE/TzZ6SnAcAdI/AAAAAAAABxE/gESMRDfnczM/s200/grand-marnier-300x300.jpg" width="200" /></a>3 teaspoons baking powder <br />
1/1/2 cups milk<br />
3/4 cups butter<br />
1/2 teaspoon salt<br />
2 cups brown sugar<br />
4 large eggs<br />
1 teaspoon Grand Marnier<br />
1 teaspoon vanilla<br />
zest of one orange<br />
1/1/4 cups Nutella spread<br />
1 cup (or more ) of chopped hazelnuts -toasted lightly <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eAvSUszUtOc/TzZ1tRZbRwI/AAAAAAAABw8/lI_D5k6VZ7k/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-eAvSUszUtOc/TzZ1tRZbRwI/AAAAAAAABw8/lI_D5k6VZ7k/s400/cake.jpg" width="390" /></a></div><br />
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<h3 id="rP" style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;"><i>Preparation:</i></h3> Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.<br />
<br />
<ul><li> In a large mixing bowl with electric mixer, beat Nutella and butter with the brown sugar until light and fluffy. </li>
</ul><ul><li>Beat in eggs, one at a time, beating well after each addition.</li>
</ul><ul><li> Beat in Grand Marnier, vanilla and orange zest </li>
</ul><ul><li> Sift the flour, cocoa, baking powder, soda, and salt in a bowl.</li>
</ul><ul><li>Add hazelnut meal to dry ingredients ( u can sift this , but then some gets left behind) </li>
</ul><ul><li> Add about 1/3 of the dry ingredients to the creamed mixture along with half of the milk Slowly beat until well blended then add another 1/3 of the dry ingredients and the remaining milk. Beat until blended then slowly beat in remaining dry ingredients. Beat until smooth and well blended </li>
</ul><ul><li>Layer toasted hazelnuts at bottom of bundt pan. Spoon into the prepared baking pan. </li>
</ul><ul><li>Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake bounces back after lightly touched with a finger.</li>
</ul><ul><li> Cool in pan for 10 minutes then carefully remove from the pan and invert on a serving plate or rack </li>
</ul><br />
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Yes, u can omit the meal and cocoa all together and just use all flour, even omit the orange I love orange and hazelnut/ chocolate together- a traditional Italian combo ! :) <br />
I should also change this blog to" the poundcake", or" the bundt " ..because that is all i seem to be baking :):..<br />
<br />
.astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-34166711977305004012011-12-12T20:16:00.036-05:002011-12-13T18:56:53.788-05:00Food Blogger Cookie Swap 2011-Pink Peppercorn and Strawberry Shortbread<a href="http://i.minus.com/jxhg3Md1Kra7c.jpg" target="_blank"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_OlBrDC06Y0/TualRO-XCJI/AAAAAAAABwU/4nJbycP3exE/s1600/iEWztCZx5Kdt2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" src="http://3.bp.blogspot.com/-_OlBrDC06Y0/TualRO-XCJI/AAAAAAAABwU/4nJbycP3exE/s320/iEWztCZx5Kdt2.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<div style="text-align: center;"><b> </b>Thanks for participating in the 1st Annual <b>Great Food Blogger Cookie Swap</b>, hosted by Lindsay of <a href="http://www.loveandoliveoil.com/">Love & Olive Oil</a> and Julie of <a href="http://thelittlekitchen.net/">The Little Kitchen</a>!</div><div style="text-align: center;"><br />
</div><br />
I found this recipe last month in an old magazine hanging @ my work. I thought ..WOW .. I have to try these. I was curious about the jam added to the dough?? and though they would be hard to work with and sticky. I was pleasantly surprised.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KVofat5Wd2I/TufeFMaTCSI/AAAAAAAABwc/EYuwCyyJfRc/s1600/Picture+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KVofat5Wd2I/TufeFMaTCSI/AAAAAAAABwc/EYuwCyyJfRc/s320/Picture+001.jpg" width="240" /></a></div><div style="text-align: center;">rolled cut sprinkled with sugar </div><br />
<b>Recipe: ( Better Homes and Gardens 2009) </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;">1 cup butter, softened</span><br />
<span style="font-size: small;">1/2 cup white granulated sugar</span><br />
<span style="font-size: small;">1/4 cup strawberry preserves</span><br />
<span style="font-size: small;">1 tsp. vanilla</span><br />
<span style="font-size: small;">1/4 teaspoon salt </span><br />
<span style="font-size: small;">1/2 teaspoon ground pink peppercorns ( I used 1 teaspoon for increased heat ) </span><br />
<span style="font-size: small;">2 2/3 cups all purpose flour</span><br />
<br />
<span style="font-size: small;">Coarse decorating sugar-optional </span><br />
<span style="font-size: small;">Icing-optional </span><br />
<br />
<span style="font-size: small;"> Icing: </span><br />
<span style="font-size: small;"> 2 cups powdered sugar</span><br />
<span style="font-size: small;">1 Tablespoon milk</span><br />
<span style="font-size: small;">1/2 teaspoon vanilla </span><br />
<span style="font-size: small;"><br />
</span><br />
<b style="font-family: Georgia,"Times New Roman",serif;">Instructions: </b><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Pre- Heat oven to 300 degrees F .</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Line 2 baking sheets with parchment paper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Beat butter until smooth with a stand or hand mixer.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Add granulated sugar, perserves, vanilla, peppercorns . Beat all until well combined.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Sift flour and salt. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Beat in flour mixture to butter mix. Beat until well combined. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Bring dough together into ball and roll into plastic wrap. Flatten as a disk and chill for at least 30 mins. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Remove dough and roll out into desired shapes with cutters, or by hand. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Sprinkle with coarse sugar and bake. <b>OR </b>Bake and spread icing on cookies <b>OR </b>cut as I did below for a modified " Linzer cookie" and sandwich with Strawberry Jam.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">. </span><b style="font-family: Georgia,"Times New Roman",serif;"><br />
</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XGu1SqjNS4g/TufeRWC4bUI/AAAAAAAABwk/LwTor0luzvo/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XGu1SqjNS4g/TufeRWC4bUI/AAAAAAAABwk/LwTor0luzvo/s320/Picture+004.jpg" width="320" /></a></div><div style="text-align: center;">rolled /cut for "Sandwich style:"</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AP-kPhOMQ4o/TufeghnVKQI/AAAAAAAABws/vqY_Po313cQ/s1600/Picture+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AP-kPhOMQ4o/TufeghnVKQI/AAAAAAAABws/vqY_Po313cQ/s320/Picture+005.jpg" width="320" /></a></div><div style="text-align: center;">modified Linzer style</div><div style="text-align: center;"><br />
</div>These cookies have an amazing kick of sweet heat from the pink peppercorns. I liked them best with the extra jam. They have that " shortbread" texture- buttery and crumbly, with a crisp yet soft bite. The dough is super easy to handle and rolls perfect for all cutout shapes, with almost no spreading or puffing. No sticking or extra flour needed. <br />
<br />
I doubt they would appeal to kids, but this is how I like my cookies. Classic with an unexpected twist. <br />
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I will make these again and again, changing the jam and mixing in different spices. I hope u will try these and make new combination of flavors. <br />
<br />
<div style="color: #990000; text-align: center;"><b><span style="font-size: small;">I rec'd my 3 dozen beautiful cookies from :</span></b></div><div style="color: #990000; text-align: center;"><span style="font-size: small;"> </span><span style="font-size: small;"><a href="http://abitchinkitchen.blogspot.com/2011/12/monster-cookies.html?showComment=1323819785295#c6903685274123725527">A Bitch'n Kitchen Annie and Maggie -</a>- Monster Cookies </span></div><div style="color: #990000; text-align: center;"><span style="font-size: small;"><a href="http://bandbbeforebed.com/2011/12/12/holiday-nutty-buddy-bars/">Biking before bed , Lindsey </a>- Nutty Buddy Bars </span></div><div style="color: #990000; text-align: center;"><span style="font-size: small;"><a href="http://rdrwr.blogspot.com/2011/12/great-food-blogger-cookie-swap.html">My Life...An Adventure- Alison </a>- Behn's Molasses Cookies</span></div><div style="color: #990000; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="color: red; text-align: center;"><span style="font-size: small;"><span style="color: #990000;">Check out the AB FAB blogs from some very fantastic ladies :) </span></span></div><div style="color: red;"><br />
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I cant wait for next year :)astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com3tag:blogger.com,1999:blog-7501386324872046652.post-85815871508123304362011-09-28T19:14:00.000-04:002011-09-28T19:14:44.257-04:00Vampire cupcake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L_NYqWZynFA/ToOoJIKfkpI/AAAAAAAABwA/m68G4ywooIw/s1600/Vampire-Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-L_NYqWZynFA/ToOoJIKfkpI/AAAAAAAABwA/m68G4ywooIw/s400/Vampire-Cupcake.jpg" width="363" /></a></div><div style="text-align: right;"><br />
</div><div style="text-align: center;">Here is the cooooooooolest Bday present I got this year. My dear friend, Kevin drew this for me. :) He is a fantastic artist. God given talent, that I respect immensely.I told him I have been ignoring my blog..I needed a muse..I think this little fella was a gesture to inspire me, back to doing something I love. </div><div style="text-align: right;"><b>xoxoxox </b><b>Thanks, Kevin</b> </div><br />
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<div style="text-align: center;">Here is Kevin's blog..Please check it out :) <b><a href="http://kmrucker.com/blog/?p=1517">Kevin M. Rucker </a></b></div><div style="text-align: center;"><br />
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</div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-72070549579863434172011-06-08T08:17:00.000-04:002011-06-08T08:17:20.560-04:00Whip it Wednesday- " Ice Cream"<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/RpaKL0b4hAI" width="425"></iframe><br />
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Yes, i have been gone for a long time...I'm soo sorry blog. Trying to find my way back to you :)astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com5tag:blogger.com,1999:blog-7501386324872046652.post-77651973199600241562011-04-12T19:38:00.000-04:002011-04-12T19:38:26.839-04:00WHIP IT WEDNESDAY- AMERICAN HONEY -LADY ANTEBELLUMLady Antebellum.. " American Honey"<br />
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<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/Tzzr7RbzUTs" title="YouTube video player" width="640"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com1tag:blogger.com,1999:blog-7501386324872046652.post-77480157988483474822011-04-10T07:23:00.000-04:002011-04-10T07:23:00.129-04:00Mojito Poundcake<div style="font-family: Georgia,"Times New Roman",serif;"><table cellspacing="0" style="font-family: Georgia,"Times New Roman",serif; margin-top: 5px;"><tbody>
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<tr align="center"><td class="sqtdq" colspan="2"><span style="float: right;"><span style="font-size: small;"></span></span><span style="font-size: small;"><i><span class="sqq">“<a class="sqq" href="http://thinkexist.com/quotation/i_pity_them_greatly-but_i_must_be_mum-for_how/326611.html">I pity them greatly, but I must be mum, for how could we do without sugar and <b>rum</b>?</a>”</span></i></span></td></tr>
<tr align="center"><td colspan="2"><div style="padding-top: 3px;"><span style="font-size: x-small;"><img align="middle" alt="" height="9" src="http://thinkexist.com/i/sq/as3.gif" title="Author Popularity 6/10" width="11" /> <a class="sqa" href="http://en.wikipedia.org/wiki/William_Cowper">William Cowper </a></span><span class="sqb" style="font-size: x-small;"> </span></div><div style="padding-top: 3px;"><span class="sqb" style="font-size: x-small;">(<a class="sqb" href="http://thinkexist.com/nationality/english_authors/">English</a> <a class="sqb" href="http://thinkexist.com/occupation/famous_poets/">Poet</a> <a class="sqb" href="http://thinkexist.com/birthday/november_15/">1731</a>-<a class="sqb" href="http://thinkexist.com/birthday/april_25/">1800</a>)</span></div></td></tr>
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</div><div style="text-align: center;"><span style="font-size: small;"><b>Neglect</b>- not a pretty sounding word. I actually got suspended from work for three days for using it. When you work in a nursing home the administrator can get pretty pissed off at you, when you think a resident has been neglected. ALL kinds of bells and whistles goo off. A LTC facility could be fined huge $$$ amounts if that claim could be justified. Could also lose the ability to admit more residents. All kinds of reprimands . It was ugly, (but I was right). Even if she was too big a bitch to see it. </span></div></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">We are not talking neglect to that magnitude. I am only speaking about NEGLECT..of my poor lonely blog. Yes, "ACCRO", is not making me feel..so happy these days. I have had no desire to bake. No desire to photograph. No desire to share. It is ugly. I am a big enough bitch to see it. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/-pwnnGfFZxPs/TaDjS3sJZTI/AAAAAAAABug/Uq79guaw3kE/s1600/Picture+315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-pwnnGfFZxPs/TaDjS3sJZTI/AAAAAAAABug/Uq79guaw3kE/s400/Picture+315.jpg" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">With my mood being so "HO-HUM" I just decided to throw something together quickly. For some reason I am fixated on the Mojito. . I Googled ...and found THE most complex recipe by Warren Brown, of Cake Love. ..BUT WOW....THAT recipe was an all day project! I bet it is super yummy...but did I tell you how "HO HUM" I feel? I decided to whip up something easier, with no ITALIAN Meringue! SHEEEEESH! . So the easiest cake ever, is your classic pound cake. Thank me later.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><i><span style="font-size: small;">Mojito Pound cake</span></i></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<i><span style="font-size: small;">Ingredients</span></i><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 cups cake flour</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon salt</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon baking powder</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 /2 teaspoon baking soda</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> pinch of ground cloves</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups white sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 cup demerara sugar ( and more for sprinkling)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 whole large eggs</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 sticks unsalted butter-or 1 cup</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 lime zest ed</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">juice of one lime</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 Tablespoons light rum</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2-3 Tablespoons fresh mint leaves dried and crumbled. ( I think fresh may be better?)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup sour cream</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tablespoon milk ( optional)</span><br />
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<i><span style="font-size: small;">Proceedure</span></i><br />
<span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pre heat oven to 350 degree F. PAM coat spray a 10 inch tube pan. Sprinkle extra demerara sugar to coat inside of pan. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cream butter and both sugars together until light and fluffy</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Add eggs one at a time and blend until combined</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sift flour, salt, baking powder, baking soda, cloves, mint, . -reserve.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Mix sour cream, rum, lime juice, and zest together. -reserve. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">After eggs are mixed. Alternate dry ingredients and wet ingredients in thirds to egg batter, ending with dry. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pour into prepared pan and bake Approx 40 to 50 mins until tester comes out clean. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>The OUTCOME??</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> The taste and texture are lovely. The demerara sugar I added to the tube pan give you that nice crunchy sugar cane feel .</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">However, the Mojito.flavor was not as strong as I liked so next time I will double the amounts of lime, rum, and mint. Right now I would call it Mojito-LITE</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Or consider a glaze drizzled over the top...or a sugar syrup soaked in when the cake is hot. </span><br />
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<span style="font-size: small;">I will definably perfect this recipe....another day..but I feel this is a fantastic start. </span></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com5tag:blogger.com,1999:blog-7501386324872046652.post-29139986113263055862011-03-25T20:01:00.000-04:002011-03-25T20:01:19.008-04:00Vadis Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-SolcxXfxs3Y/TY0fCv-tDjI/AAAAAAAABuA/VJVepfMDxcY/s1600/Picture+295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="color: black; text-align: center;"><b><span class="sqq">“<a class="sqq" href="http://thinkexist.com/quotation/getting_over_a_painful_experience_is_much_like/9649.html">Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.</a>”</span></b></div><div class="separator" style="clear: both; color: black; text-align: center;"><b><a href="https://lh5.googleusercontent.com/-SolcxXfxs3Y/TY0fCv-tDjI/AAAAAAAABuA/VJVepfMDxcY/s1600/Picture+295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></b></div><div style="text-align: center;">I recently purchased the baking book<i>," The Art of Fine Baking"</i>, by Paula Peck. </div><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">I bought it off Ebay -very cheaply. I did not know anything about it, but it "looked and sounded good" . The introduction by James A. Beard. The contents - Basic cakes and Mixtures, Frostings, Pound cakes, Torten, Cookies, Coffee cakes and so on. I was happily surprised when I received it. The book is 311 pages and jam packed with recipes, and some step by step pictures. There are classic recipes, and some unusual variations. Like this one below, for Vadis Bars.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">I had never heard of these bars. A Google search -nothing.</span> However, I was intrigued by the tart dough and the use of the hard boiled egg yolks. I also was dying to try the butter crunch topping. It looked easy and simple..and of course I had all the ingredients on hand. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-B2GCGYjkwAg/TY0loKcGmGI/AAAAAAAABuQ/U71He05_4pc/s1600/Picture+295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-B2GCGYjkwAg/TY0loKcGmGI/AAAAAAAABuQ/U71He05_4pc/s400/Picture+295.jpg" width="400" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;"><b>Vadis Bars </b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><b>1 recipe for rich tart dough</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><b>1 recipe butter crunch topping </b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Pre heat oven to 350 degrees F </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><a href="https://lh3.googleusercontent.com/-nbGf4PeB6sw/TY0scdAo4fI/AAAAAAAABuY/-2YarAaTtUA/s1600/Picture+290.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh3.googleusercontent.com/-nbGf4PeB6sw/TY0scdAo4fI/AAAAAAAABuY/-2YarAaTtUA/s200/Picture+290.jpg" width="200" /></a>Prepare a 9x9 square cake pan. Butter bottom of pan and parchment bottom and up the sides.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"></div><span style="font-family: Georgia,"Times New Roman",serif;">Prepare Butter Crunch topping -Reserve</span><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Prepare rich tart dough according to recipe, and press into a smooth layer into prepared pan. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Bake for @ 20 mins. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">After 20 mins spread reserved Butter Crunch topping into rich tart dough and bake for another 10 mins. Until topping is bubbling. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Cool slightly. Lift out bars with parchment paper. Cool completely and cut with a greased knife into small bars. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-4_mpBzRoaOs/TY0fYMiJbII/AAAAAAAABuE/N07vBTCPM8g/s1600/Picture+292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-4_mpBzRoaOs/TY0fYMiJbII/AAAAAAAABuE/N07vBTCPM8g/s400/Picture+292.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Rich Tart Pastry </b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b>Ingredients</b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups sifted all purpose-flour</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tablespoons sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3/4 cup unsalted butter- chilled but not ice cold</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 teaspoon salt</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 2 teaspoons of zested lemon peel </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 hard cooked egg yolks, mashed.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 raw egg yolks</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Procedure</b> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sift flour, salt and sugar. Place in food processor. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add lemon zest and butter. Pulse a few times until the butter/ flour makes a course crumb. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add hard boiled yolks and raw yolks and pulse until dough comes together into a ball. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
Press into prepared 9x9 prepared cake pan with lined with parchment. ...continue to follow Vadis directions </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Butter Crunch Topping</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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<i><span style="font-size: small;"><b>Ingredients</b></span></i><br />
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<span style="font-size: small;">1 cup granulated sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon lemon juice </span><br />
<span style="font-size: small;">1/4 cup heavy cream</span><br />
<span style="font-size: small;">1/2 cup butter</span><br />
<span style="font-size: small;">1 1/2 cups slightly toasted hazelnuts (or almonds) </span><br />
<span style="font-size: small;">1 teaspoon vanilla</span><br />
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<span style="font-size: small;">Combine sugar and lemon juice in a heavy saucepan /pot.</span><br />
<span style="font-size: small;"> Warm over a low/slow heat until sugar melts and turns golden brown. Do not stir. </span><br />
<span style="font-size: small;">Add cream and butter. Stir until smooth. Mixture will pop and bubble. </span><br />
<span style="font-size: small;">Add nuts. Set aside to cool. Stir in vanilla before using. </span><br />
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<span style="font-size: small;">Follow continued Vadis preparation.... </span><br />
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<span style="font-size: small;">I loved these bars. The dough comes together so easy. No sticking and easy to press. The butter topping is like it describes. It seems to be a caramel- but it is more buttery in flavor. I think the added lemon gives the bars that "old world Italian flavor" with the mix of lemon and hazelnut. I am sure you could use water instead for the topping, and omit the zest in the tart base.</span><br />
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<span style="font-size: small;">Of course you could use the tart base ...for a TART! LOL I think it is a nice alternative to your pate sucre...etc..</span><br />
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</span></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com3tag:blogger.com,1999:blog-7501386324872046652.post-56791690370423230662011-03-19T06:53:00.003-04:002011-03-19T06:59:06.644-04:00Banana Refrigerator Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><i><span class="body">"I feel pretty good. My body actually looks like an old banana, but it's fine.</span> "</i><br />
<a href="http://en.wikipedia.org/wiki/Mike_Piazza">Mike Piazza</a></div><span class="bodybold"> </span><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://lh5.googleusercontent.com/-ReYBLcgNlcU/TYSFP4qVt1I/AAAAAAAABt0/1RjMgH5Gulc/s1600/Picture+294.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-ReYBLcgNlcU/TYSFP4qVt1I/AAAAAAAABt0/1RjMgH5Gulc/s400/Picture+294.jpg" width="300" /></a></div><div style="text-align: center;"> </div></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"> Finally a post this week! This is the first recipe I have baked out of </span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br />
<div style="color: blue; text-align: center;"><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><a href="http://www.amazon.co.uk/gp/product/0471781738?ie=UTF8&tag=delicdelicdel-21&linkCode=as2&camp=1634&creative=19450&creativeASIN=0471781738"><span style="font-style: italic;">Rose's Heavenly Cakes</span></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.co.uk/e/ir?t=delicdelicdel-21&l=as2&o=2&a=0471781738" style="border: medium none ! important; margin: 0px ! important;" width="1" /></span></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">I won this fantastic book from this little contest. <b><a href="http://astheroshe-accro.blogspot.com/2011/01/rehrucken-lamington-reinventing.html">rehrucken-lamington-reinventing.</a></b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> One of my favorite blogs to read <a href="http://deliciousdeliciousdelicious.blogspot.com/2011/01/re-inventing-lamington-2011.html" style="color: blue;">DeliciousDeliciousDelicious</a> ( by the infamous Mr. P. He recommended that I bake this cake, and of course graciously sent me this book! BISOUS! </span></div><div style="text-align: center;"><br />
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<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"> I love this cake because it is made with oil, vs butter. I buy pounds and pounds of butter, and just when you want to bake just one more thing...you do not have enough. :( CURSES! I'm sure you all know exactly what I am speaking of. Of course, going back out to the store , is not an option. At least not for me. </span><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span></b></div><div style="text-align: center;"><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"></span></b></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-puquHHZBN18/TYSEITIKtQI/AAAAAAAABto/nojHYkrfmHs/s1600/Picture+291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://lh4.googleusercontent.com/-puquHHZBN18/TYSEITIKtQI/AAAAAAAABto/nojHYkrfmHs/s400/Picture+291.jpg" width="400" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-weight: bold;">Banana Refrigerator Cake</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-style: italic;">adapted from</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><a href="http://www.amazon.co.uk/gp/product/0471781738?ie=UTF8&tag=delicdelicdel-21&linkCode=as2&camp=1634&creative=19450&creativeASIN=0471781738" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-style: italic;">Rose's Heavenly Cakes</span></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.co.uk/e/ir?t=delicdelicdel-21&l=as2&o=2&a=0471781738" style="border: medium none ! important; font-family: Georgia,"Times New Roman",serif; margin: 0px ! important;" width="1" /><br />
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<b><i><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients </span></i></b><br />
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226g-<span style="font-family: Georgia,"Times New Roman",serif;">2 very ripe bananas</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">121 g sour cream </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 large eggs</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 teaspoons vanilla extract</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">170g turbinato sugar</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">108 g safflower oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">200g cake flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoons bicarbonate of soda</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 teaspoons baking powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoons salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">2 teaspoons lemon zest ( I think this could be optional)</span><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><b><i><span style="font-size: small;">Proceedure</span></i></b></div><ol style="font-family: Georgia,"Times New Roman",serif;"><li>Pre-heat the oven to 350 degrees.</li>
<li>One large loaf pan, or 9 by 2 inch round pan. Coat bottom of pan with butter or shortening, line with parchment, then coat with cooking spray with flour, or butter and flour. </li>
<li>Sift together the flour, salt baking powder, soda. Reserve.</li>
<li>In a separate large bowl with upright stand mixer with whisk attachment, beat banana until mashed. Add sour cream and beat until smooth. Add eggs, vanilla, lemon zest and beat until combined. </li>
<li>Add sugar to banana mixture and beat until smooth. With mixer on low-to medium speed slowly drizzle the oil into mixture. Beat until incorporated. </li>
<li>Add sifted flour mixture to wet, beat until just combined.</li>
<li>Pour the mixture into the pan, and bake for 30 to 40 minutes, until the cake tests done.</li>
<li>Cool for 10 minutes in the pan, then invert onto a wire rack. </li>
</ol><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-jsD0gtmuA5Y/TYSEem8e_OI/AAAAAAAABts/-hXp5uzGs6k/s1600/Picture+292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://lh5.googleusercontent.com/-jsD0gtmuA5Y/TYSEem8e_OI/AAAAAAAABts/-hXp5uzGs6k/s400/Picture+292.jpg" width="400" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><b>Rose's Heavenly White Chocolate Cream Cheese Frosting:</b><br />
adapted from <a href="http://www.amazon.com/gp/product/0471781738?ie=UTF8&tag=nosohupi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0471781738">Rose's Heavenly Cakes</a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3 oz good quality white chocolate, chopped</div><div style="font-family: Georgia,"Times New Roman",serif;">4 oz cream cheese, softened but still cool</div><div style="font-family: Georgia,"Times New Roman",serif;"> 2 tablespoons unsalted butter</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon sour cream<br />
1/8 teaspoon almond extract<br />
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In the microwave heat the white chocolate stirring every 15 seconds until almost completely melted, being careful not to overheat the chocolate.<br />
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Remove from the microwave and stir until completely melted. Set aside to cool until no longer warm to the touch.<br />
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In your food processor, combine the cream cheese, unsalted butter and sour cream and blend until smooth, scraping down the sides often. Add the cooled chocolate and blend until it is incorporated and then pulse in the extract.<br />
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Pour the frosting into the bowl. For firmer frosting place in the refrigerator for roughly 30 minutes.</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-A4CqREVhY48/TYSEw1thPuI/AAAAAAAABtw/zaUFG2CXCHU/s1600/Picture+295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-A4CqREVhY48/TYSEw1thPuI/AAAAAAAABtw/zaUFG2CXCHU/s400/Picture+295.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> Delicious, easy. Great with or without the icing. It has inspired me to adapt this recipe for a variation. Which I hope to bake soon. CURSES! If I only had some more bananas! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Happy Weekend:)</span></div><a href="https://lh5.googleusercontent.com/-ReYBLcgNlcU/TYSFP4qVt1I/AAAAAAAABt0/1RjMgH5Gulc/s1600/Picture+294.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
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</div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com7tag:blogger.com,1999:blog-7501386324872046652.post-55058684790854745482011-03-16T18:46:00.004-04:002011-03-16T18:49:08.099-04:00Whip It Wednesday-Oasis- Champagne Supernova<b> Oasis-</b> <i>Champagne Supernova</i><br />
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<a href="http://www.youtube.com/watch?v=g3C7DECI0jU">http://www.youtube.com/watch?v=g3C7DECI0jU</a><br />
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<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/MEY4ByrpKK4" title="YouTube video player" width="640"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-49827517342024765832011-03-09T18:07:00.002-05:002011-03-09T18:11:46.389-05:00Orange Polenta Cake<div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-2jKasA807nM/TXaQg8FpNaI/AAAAAAAABtc/3TxgD5wKY9s/s1600/Picture+307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><i><span class="body">"Try not thinking of peeling an orange. Try not imagining the juice running down your fingers, the soft inner part of the peel. The smell. Try and you can't. The brain doesn't process negatives."</span></i> </div><div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="headers" style="font-family: Georgia,"Times New Roman",serif;"><br />
<span class="bodybold"></span><br />
<div style="text-align: center;"><span class="bodybold"><a href="http://en.wikipedia.org/wiki/Douglas_Coupland">Douglas Coupland</a></span></div><span class="bodybold"> </span> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-2jKasA807nM/TXaQg8FpNaI/AAAAAAAABtc/3TxgD5wKY9s/s1600/Picture+307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div></div><div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-weIHTMK8T24/TXgGivQk0OI/AAAAAAAABtk/kgOuQZZ0O90/s1600/Picture+304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://lh3.googleusercontent.com/-weIHTMK8T24/TXgGivQk0OI/AAAAAAAABtk/kgOuQZZ0O90/s400/Picture+304.jpg" width="400" /></a></div><b> <span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span></b><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">It has been a super busy week. Limited time for baking and posting. I woke up with polenta cake on the brain. Did a quick Google search and found this little delight. My pictures came out terrible. The caramel did not spread well, and I almost burnt this thing. BUT ENJOY! ..with that introduction I am sure you will bake it immediately!</span><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-bXowzbLi4HQ/TXgGHYq56-I/AAAAAAAABtg/OomU-N6c0Og/s1600/Picture+302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-bXowzbLi4HQ/TXgGHYq56-I/AAAAAAAABtg/OomU-N6c0Og/s400/Picture+302.jpg" width="400" /></a></div><br />
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</div><div class="headers" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="headers" style="font-family: Georgia,"Times New Roman",serif;"></div><span style="font-size: small;"><b><span style="font-size: large;">Orange Polenta Cake</span>-</b></span><span style="font-size: x-small;"><b>ADAPTED FROM <i>OTTOLENGHI: THE COOKBOOK</i></b></span><br />
<div class="headers" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="body" style="font-family: Georgia,"Times New Roman",serif;"><div class="time-and-yield"><div class="yield"><span class="label">Serves</span> 6 to 8 </div><ul class="time"><li><span class="label">Active Time:</span>35 min</li>
<li><span class="label">Start to Finish:</span>2 1/2 HR (includes cooling) </li>
</ul></div><b>For Caramel Orange Layer- <span style="color: red;">Next time I will double the caramel </span></b><br />
<div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">superfine granulated sugar</span> </li>
<li> <span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">water</span> </li>
<li> <span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">unsalted butter, cut into bits</span> </li>
<li> <span class="quantity">2</span> <span class="name">navel oranges <span style="color: red;">(I used one- all I had)</span></span> </li>
</ul></div><div class="ingredient-set"><h3>For Cake </h3><ul class="ingredients"><li> <span class="quantity">1 3/4</span> <span class="name">sticks unsalted butter, softened</span> </li>
<li> <span class="quantity">1</span> <span class="unit">cup</span> <span class="name">superfine granulated sugar</span> </li>
<li> <span class="quantity">3</span> <span class="name">large eggs</span> </li>
<li> <span class="quantity">2</span> <span class="unit">teaspoons</span> <span class="name">orange-flower water </span> </li>
<li> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">all-purpose flour</span> </li>
<li> <span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">baking powder</span> </li>
<li> <span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
<li> <span class="quantity">2</span> <span class="unit">cups</span> <span class="name">ground almonds (7 oz)</span> </li>
<li> <span class="quantity">2/3</span> <span class="unit">cup</span> <span class="name">quick-cooking polenta</span> </li>
</ul></div><div class="ingredient-set"><h3>For Glaze </h3><ul class="ingredients"><li> <span class="quantity">1/4</span> <span class="unit">cup</span> <span class="name">orange marmalade</span> </li>
<li> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">water</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><h3>Make Caramel Orange Layer:</h3><ul><li class="step"> <div class="text">Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan, then line bottom with parchment paper and side with a strip of parchment.<span style="color: red;"> ( I think i may use 2 layers - to decrease burning</span></div></li>
<li class="step"> <div class="text">Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. </div></li>
<li class="step"> <div class="text">Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.</div></li>
<li class="step"> <div class="text">Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.</div></li>
</ul></div><div class="prep-steps"><h3>Make Cake:</h3><ul><li class="step"> <div class="text">Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest. </div></li>
<li class="step"> <div class="text">Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined. </div></li>
<li class="step"> <div class="text">Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.</div><div class="text"><span style="color: red;">MINE ONLY COOKED FOR 30 minutes!</span> Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.</div></li>
</ul></div><div class="prep-steps"><h3>Glaze Cake: </h3><ul><li class="step"> <div class="text">Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature.</div></li>
</ul></div><div class="presentation"><b>Cooks’ note:</b> Cake, without glaze, can be made 1 day ahead and kept, wrapped well, at room temperature. Glaze before serving.</div></div></div><div class="byline"><div class="contributors"><span class="contributor"> <span class="label"><br />
</span><span class="name"></span> </span></div><div class="contributors"><span class="contributor"> <span class="label"><br />
</span><span class="name"></span> </span></div><a href="https://lh3.googleusercontent.com/-2jKasA807nM/TXaQg8FpNaI/AAAAAAAABtc/3TxgD5wKY9s/s1600/Picture+307.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-2jKasA807nM/TXaQg8FpNaI/AAAAAAAABtc/3TxgD5wKY9s/s400/Picture+307.jpg" width="400" /></a><br />
<div class="contributors"><span class="contributor"> <span class="label"><br />
</span><span class="name"></span> </span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span class="contributor" style="font-size: small;"> <span class="label">Very yummy..with great orange flavors. Someone called it " Sweet orange flavored cornbread". I really think more decadent than that description! I used a course Polenta, and next time will look for a finer grain, or grind mine down . The almonds add a rough texture, so this polenta was a bit much. <br />
</span><span class="name"></span> </span></div><span class="contributor"> <span class="label"><br />
</span><span class="name"></span> </span><br />
<span class="contributor"> <span class="label"><span style="font-size: large;"><b>Orangen't you glad I baked this?</b></span><br />
</span><span class="name"></span> </span></div></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com1tag:blogger.com,1999:blog-7501386324872046652.post-73551967467807913042011-03-09T07:34:00.000-05:002011-03-09T07:34:16.010-05:00Whip it Wednesday - Orange Blossom Special<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/SEjp-CG7h4w" title="YouTube video player" width="575"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-22082715618284458082011-03-02T06:33:00.001-05:002011-03-02T06:34:11.892-05:00Whip It Wednesday- Ultra Vomit - Boulangerie Patisserie<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/hMJPXvnCwG8" title="YouTube video player" width="550"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-50724552671211109722011-02-26T08:03:00.017-05:002011-02-26T08:58:41.569-05:00Runebergintorttuja (Runeberg Cakes) - and some very hot Finns<div style="color: black; text-align: center;"><span style="font-size: small;"><i><span class="sqq">“<a class="sqq" href="http://thinkexist.com/quotation/software_is_like_sex-it-s_better_when_it-s_free/214495.html">Software is like sex: it's better when it's free.</a>”</span></i></span></div><div style="padding-top: 3px; text-align: center;"><a href="http://en.wikipedia.org/wiki/Linus_Torvalds">Linus Torvalds </a><span class="sqb" style="font-size: x-small;"><a class="sqb" href="http://thinkexist.com/nationality/finnish_authors/">Finnish</a> <a class="sqb" href="http://thinkexist.com/occupation/famous_computer_engineers/">Computer engineer</a> and <a class="sqb" href="http://thinkexist.com/occupation/famous_programmers/">Programmer</a>, creator of Linux. b.<a class="sqb" href="http://thinkexist.com/birthday/december_28/">1969</a>)</span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A few times a month I visit Border's Books for the obvious reasons.- a huge chia latte . While waiting I browse thru the cookbook section, which in my Borders is right behind the Seattle's Best. ( they are evil) I have a wall of cookbooks( like every blogger) . There are several out there that are great worth buying the whole book. While others there may be a recipe or two..I love reading them, studying the recipe, and pictures. I try to dream up my own creations and inspirations. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> I do not like to spend a lot of money on cookbooks, because of the wealth of Internet information. Especially recipes- there are beyond thousands out there. I am a second hand, ( GOODWILL) , and EBAY shopper. Spending three dollars on a book for one recipe trumps thirty. ( you get the idea ... we all have the ACCRO don't we??)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I stumbled across this cake on one of my browsing days. I did not right down the recipe. Just the name...and hit GOOGLE. To my surprise very little info popped. I found one really good recipe from the blog <a href="http://www.dessertsforbreakfast.com/2010/02/finnish-february-runeberg-cake-aka.html">desserts for breakfast.</a>. Stephanie's cakes also look much more appealing than mine..more on that later:( SO Please visit her blog. She has many beautiful goodies to share.)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-K7enaOv9_M8/TWeK6JWAbzI/AAAAAAAABss/DWFhdceXpMc/s1600/300px-Runebergintorttu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-K7enaOv9_M8/TWeK6JWAbzI/AAAAAAAABss/DWFhdceXpMc/s400/300px-Runebergintorttu.jpg" width="400" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">wiki pic</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-small;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: x-small;"><b>Runeberg's torte</b> (<a href="http://en.wikipedia.org/wiki/Finnish_language" title="Finnish language">Finnish</a>: <span lang="fi">Runebergintorttu</span>; <a href="http://en.wikipedia.org/wiki/Swedish_language" title="Swedish language">Swedish</a>: <span lang="sv">Runebergstårta</span>) is a <a href="http://en.wikipedia.org/wiki/Finland" title="Finland">Finnish </a><a href="http://en.wikipedia.org/wiki/Almond" title="Almond">almonds</a> and <a href="http://en.wikipedia.org/wiki/Rum">rum</a> and it usually weighs about 100 <a href="http://en.wikipedia.org/wiki/Gram" title="Gram">grams</a>. There is usually <a href="http://en.wikipedia.org/wiki/Raspberry">raspberry</a> jam in a sugar ring on the tart. pastry flavored with </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: x-small;"><i>The <a href="http://en.wikipedia.org/wiki/Torte">torte</a> got its name from the Finnish poet <b><a href="http://en.wikipedia.org/wiki/Johan_Ludvig_Runeberg">Johan Ludvig Runeberg</a></b> (1804–1877) who, according to legend, enjoyed the torte with <a href="http://en.wikipedia.org/wiki/Punsch">punsch</a> for every breakfast. Runeberg's tortes are typically eaten only in Finland and are generally available from the beginning of January to Runeberg's birthday on February 5</i>.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> I do not know much about Finnish culture and food. </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">They are not world culinarians (just like Canada) . BUT BUT BUT..they do offer an export that blows my mind. <b><a href="http://www.apocalyptica.com/us/home">Apocalyptica</a> </b>WHO you say?? Let me introduce you to my Finnish ( LUST) ACCRO. </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-94Bag0mCzEg/TWeTIhLPVuI/AAAAAAAABs4/ROZ594Eg-jU/s1600/a32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-94Bag0mCzEg/TWeTIhLPVuI/AAAAAAAABs4/ROZ594Eg-jU/s320/a32.JPG" width="320" />.</a></div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-opokN6r4co4/TWkGvwDalmI/AAAAAAAABtY/AZ5MQKXbvAw/s1600/8ECSs6riqp3dSFPlSk6TJb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-opokN6r4co4/TWkGvwDalmI/AAAAAAAABtY/AZ5MQKXbvAw/s400/8ECSs6riqp3dSFPlSk6TJb.jpg" width="265" /></a></div><b>Eino Matti "Eicca" Toppinen </b><span style="font-size: x-small;"><span class="" dir="ltr" id="eow-title" title="I LOVE PERTTU KIVILAAKSO"></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-p4E0tkAC7lY/TWkGU7vxHZI/AAAAAAAABtU/EPrSFNk0GRM/s1600/Jk20050415_002630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-p4E0tkAC7lY/TWkGU7vxHZI/AAAAAAAABtU/EPrSFNk0GRM/s400/Jk20050415_002630.jpg" width="262" /></a></div><b style="color: black;"><a href="http://en.wikipedia.org/wiki/Paavo_L%C3%B6tj%C3%B6nen">Paavo Lötjönen</a>,</b> <br />
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<a href="https://lh6.googleusercontent.com/--DXVL5uAB8M/TWkF5fjbuDI/AAAAAAAABtQ/bqdxGvF4lf8/s1600/ts.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://lh6.googleusercontent.com/--DXVL5uAB8M/TWkF5fjbuDI/AAAAAAAABtQ/bqdxGvF4lf8/s400/ts.jpeg" width="400" /></a> </div><div style="color: black; text-align: center;"> <a href="http://en.wikipedia.org/wiki/Mikko_Sir%C3%A9n">Mikko Sirén</a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n3ydsMBdPaA/TWeSh_OgGBI/AAAAAAAABs0/B4TKR6-PPgg/s1600/apocalyptica-apocalyptica-concert-hmv-forum-0w25SF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-n3ydsMBdPaA/TWeSh_OgGBI/AAAAAAAABs0/B4TKR6-PPgg/s400/apocalyptica-apocalyptica-concert-hmv-forum-0w25SF.jpg" width="257" /></a></div><h1 id="watch-headline-title" style="text-align: center;"><span style="font-size: x-small;"><span class="" dir="ltr" id="eow-title" title="I LOVE PERTTU KIVILAAKSO">PERTTU KIVILAAKSO </span></span></h1><br />
Yes, EXTREMELY TALL long haired tattooed cello playing men .( Classically trained) . NAMES SO LONG. Accents sooo thick ...I could never pronounce.) They ROCK! Thankfully they come to ATL, every now and then. They sexiest men, I have ever seen :) Food porn at it's best .LOOOL<br />
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<div style="text-align: center;"><b> See for yourself :) The highlighted video is better, but would not post .</b></div><div style="background-color: yellow; color: blue; text-align: center;"><span style="font-size: large;"><a href="http://www.youtube.com/watch?v=zf2aIVKp1OY">http://www.youtube.com/watch?v=zf2aIVKp1OY</a></span></div><div style="text-align: center;"><span style="font-size: large;"><b>or</b></span><br />
<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/SGigthgbpDI" title="YouTube video player" width="640"></iframe><br />
The originators of "Whip your Hair" <br />
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<b>Runeberg Cakes (Runebergintorttuja)</b> from the blog<span style="background-color: yellow;"> </span><span style="background-color: yellow; font-size: small;"> <a href="http://www.dessertsforbreakfast.com/2010/02/finnish-february-runeberg-cake-aka.html">desserts for breakfast.</a></span><br />
<i>makes 8 3x3 round cakes</i><br />
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for cakes:<br />
2 cups AP flour<br />
1 cup finely ground ginger snaps<br />
3/4 cup finely ground almonds<br />
(to grind almonds, put almonds and ginger snaps in food processor at the same time.)<br />
1 tspn baking powder<br />
1 tspn baking soda<br />
1 tspn salt<br />
1 1/2 - 2 tspn freshly grated orange zest<br />
1 tspn ground cardamom<br />
1/2 cup whole milk<br />
1/2 cup freshly squeezed orange juice<br />
1 tspn almond extract<br />
1 cup butter<br />
1/2 cup sugar<br />
1 cup dark brown sugar<br />
2 Tbspn molasses<br />
3 eggs, at room temp<br />
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1. Preheat oven to 350 degrees F. Oil and flour the 3x3 cake rings and set on a silpat or parchment-lined baking sheet. Set aside.<br />
2. In a large bowl, combine flour, ground ginger snaps, ground almonds, baking powder, baking soda, salt, orange zest, and cardamom. Whisk to mix. Set aside.<br />
3. In a measuring cup, stir and combine milk, orange juice, and almond extract. Set aside.<br />
4. Place butter, sugar, and brown sugar in a mixing bowl. Cream on medium low for about 4-5 minutes.<br />
5. Add molasses to the butter mixture and cream until fully incorporated. Make sure to scrap down the sides if necessary.<br />
6. Add eggs one at a time to the butter mixture, mixing thoroughly to incorporate each egg between each addition.<br />
7. Gradually add the dry ingredients (flour mix) and wet ingredients (milk mix) to the butter in three stages--dry followed by wet followed by dry followed by wet, etc. Mix until thoroughly combined.<br />
8. Spoon batter into cake molds until about 3/4 of the way full, being careful not to touch the exposed sides with batter. Tap the baking sheet lightly on the counter to get rid of any large air pockets. Use a small spatula or a spoon to smooth the tops of the batter.<br />
9. Bake for 25-35 minutes (shorter if you have smaller ring molds) until a toothpick removed from the center of the cake comes out clean. Remove from oven and let cool for 10-15 minutes before removing from molds. Then glaze with...<br />
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for rum syrup: <span style="color: blue;">( I cognac- that is soaked with vanilla ) </span><br />
1 cup sugar<br />
1/2 cup water<br />
2 Tbspn rum or cognac <br />
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1. While the cakes are baking, make the syrup. Place sugar and water in a heat-proof measuring glass.<br />
2. Heat the sugar and water in the microwave on high for a minute and a half. Stir until sugar is dissolved.<br />
(or, Heat in a pot on the stovetop until sugar dissolves.)<br />
3. Add alcohol and stir into the syrup.<br />
4. When the cakes are unmolded, poke the tops with a few small holes. Use a pastry brush to brush the syrup on the tops and sides of the cakes.<span style="background-color: white; color: blue;">**Next time I make these, I will pour a little of the syrup while the cakes are warm, still in molds. The cake is soo moist I don't think you need to poke holes. Once cooled and removed from the molds, I will brush the sides with a pastry brush. </span><br />
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for raspberry topping: <span style="color: blue;">( I used pre made seedless raspberry jam) </span><span style="background-color: white; color: blue;"></span><br />
1 cup frozen raspberries<br />
4 Tbspn sugar<br />
juice of 1/2 lemon<br />
1/2 tspn cornstarch, sifted<br />
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1. In a nonreactive saucepan, saute raspberries on medium high until they begin to release their juices.<br />
2. Add the lemon juice, sugar, and sifted cornstarch, to the raspberries, making sure to whisk to combine the cornstarch.<br />
3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are slightly thickened, about 5 minutes.<br />
4. Remove from heat and let cool. Set aside.<br />
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for icing:<br />
1/2 cup powdered sugar<br />
1/2 Tbpsn milk<br />
1/4 tspn almond extract<br />
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1. Combine powdered sugar with milk and almond extract. Mix well until a thick icing forms.<br />
2. Spoon icing into a squeeze bottle or piping bag fitted with round tip. Use immediately.<br />
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Assembly:<br />
1. Use a sharp knife and cut a shallow cone out of the top of each cake, like <a href="http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/">filling a cupcake</a>, but make a very shallow cut, about a centimeter in from the edge. Scoop out the cone piece.<br />
2. Using a pastry brush, brush more syrup in the cut-out hole.<br />
3. Fill the hole with raspberry topping, about 2 tablespoons per hole.<br />
4. Use the prepared icing in the piping bag to pipe a generous circle of icing around the raspberry topping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1L3FhsmDtyQ/TWebkiIN0JI/AAAAAAAABtA/wrb8LrSYE_A/s1600/Picture+278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1L3FhsmDtyQ/TWebkiIN0JI/AAAAAAAABtA/wrb8LrSYE_A/s320/Picture+278.jpg" width="320" /></a></div>my cake- I let the sugar syrup cook to long. It did not soak thru the cake . The cake/sryup peeled off when I went to fill it with the jam. So I remade it, and think I added to much.. So the white ring of frosting ran. <br />
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<a href="http://1.bp.blogspot.com/-HWQCU8C7IvI/TWea8LXvGxI/AAAAAAAABs8/md4KN6Qahu0/s1600/Picture+277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HWQCU8C7IvI/TWea8LXvGxI/AAAAAAAABs8/md4KN6Qahu0/s320/Picture+277.jpg" width="240" /></a><br />
Even though these little gems do not look pretty. They are one of the tastiest little cakes I ever ever eaten. I will make these again, and maybe the next time <b>Apocalyptica</b> plays ATL, I will bring them a plate!<br />
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<span style="font-size: x-large;"><b>Hyvää ruokahalua!</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com2tag:blogger.com,1999:blog-7501386324872046652.post-8132728492983853142011-02-25T10:34:00.000-05:002011-02-25T10:34:53.611-05:00Couque- Rye Honey Cake<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div style="text-align: center;"><span style="font-size: small;"><i><b><span class="sqq" style="color: black;">“<a class="sqq" href="http://thinkexist.com/quotation/if_you_want_to_gather_honey-don-t_kick_over_the/326244.html">If you want to gather honey, don't kick over the beehive.</a></span></b></i></span><span class="sqc" style="float: right;"></span></div><div style="padding-top: 3px; text-align: center;"><a href="http://en.wikipedia.org/wiki/Dale_Carnegie">Dale Carnegie</a><span class="sqb" style="font-size: x-small;"> (<a class="sqb" href="http://thinkexist.com/nationality/american_authors/">American</a> lecturer, author, <a class="sqb" href="http://thinkexist.com/birthday/november_24/">1888</a>-<a class="sqb" href="http://thinkexist.com/birthday/november_1/">1955</a>)</span></div><br />
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<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/-pTvBebR3NK8/TWfIWszgWtI/AAAAAAAABtM/Bso2WRoWO7o/s1600/rye+cake+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="http://1.bp.blogspot.com/-pTvBebR3NK8/TWfIWszgWtI/AAAAAAAABtM/Bso2WRoWO7o/s400/rye+cake+.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Something quick ...french of course. A simple cake that is spicy, sturdy and dense. I could keep this wrapped up tight for a picnic with no fear of it breaking apart. Like a gingerbread, but not quite..LOL</span>..and I love all spice cakes:) </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/-ShhZxbQO2bg/TWfHyYjWwVI/AAAAAAAABtI/NDI8ixSQNCE/s1600/cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ShhZxbQO2bg/TWfHyYjWwVI/AAAAAAAABtI/NDI8ixSQNCE/s400/cake+2.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>From About.com...</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i> </i></span><br />
<div class="summary" id="intro" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Still made in many regions of France, this rye honey cake recipe is referred to as <i>couque</i> in rural areas. This is the very rustic and traditional version of the recipe that you are likely to come across in small inns and out-of-the-way taverns. Easy to prepare, this honey cake recipe makes 12 servings; it is perfect for entertaining. Enjoy it slowly, with a small cup of café. </span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span class="duration"><span class="value-title" title="PT35M"></span></span></span><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l0QSDVHapGI/TWfHmxeigYI/AAAAAAAABtE/d16WhxsyDkg/s1600/Picture+257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-l0QSDVHapGI/TWfHmxeigYI/AAAAAAAABtE/d16WhxsyDkg/s400/Picture+257.jpg" width="400" /></a></div><h3 id="rI" style="font-family: Georgia,"Times New Roman",serif;"><i><i><span style="font-size: small;">Ingredients:</span></i></i></h3><ul style="font-family: Georgia,"Times New Roman",serif;"><li class="ingredient"><span style="font-size: small;">1 cup rye flour</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup all-purpose flour</span></li>
<li class="ingredient"><span style="font-size: small;">1/3 cup granulated sugar</span></li>
<li class="ingredient"><span style="font-size: small;">2 teaspoons baking soda</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon orange zest</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon ground cinnamon</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 teaspoon anise seeds, crushed (optional)</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 teaspoon salt</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 teaspoon grated nutmeg</span></li>
<li class="ingredient"><span style="font-size: small;">1/8 teaspoon ground cloves</span></li>
<li class="ingredient"><span style="font-size: small;">2/3 cup honey</span></li>
<li class="ingredient"><span style="font-size: small;">2 eggs, lightly beaten</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup light vegetable oil</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup water</span></li>
</ul><h3 id="rP" style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">Preparation:</span></i></h3><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Preheat the oven to 350F. Lightly grease an 8-inch by 8-inch baking pan and set it aside. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Stir together the dry ingredients, and then add the honey, eggs, oil, and water. Mix the batter until the ingredients are incorporated, but not overmixed, about 2 minutes. Pour the honey batter into the prepared pan and bake for 30 minutes, until the cake tests done 1/2-inch from the center. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cool the honey cake for 10 minutes in the pan and then transfer to a wire rack to cool complete.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><span style="font-size: large;"><b>"Amuse-toi bien" </b></span><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com3tag:blogger.com,1999:blog-7501386324872046652.post-77041908682693767452011-02-23T17:32:00.003-05:002011-02-23T17:35:44.739-05:00Whip it Wednesday -TRICERATOPS - " Raspberry"<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/l_cx5rF7WY8" title="YouTube video player" width="550"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-42205572370931655242011-02-22T09:41:00.000-05:002011-02-22T09:41:43.715-05:00Scottish Seed Cake<center> <div class="ADBOX1B"></div></center> <br />
<div class="col2A"><div class="fbrecommend" style="text-align: center;"><b><span class="sqq" style="color: black;">“<a class="sqq" href="http://thinkexist.com/quotation/so-have-you-heard-about-the-oyster-who-went-to-a/748188.html">“So, have you heard about the oyster who went to a disco and pulled a mussel?”</a>”</span></b><span class="sqc" style="float: right;"></span><span class="sqc" style="float: right;"></span></div><div class="fbrecommend" style="text-align: center;"><span style="font-size: x-small;"><a href="http://www.billyconnolly.com/">Billy Connolly</a><a class="sqa" href="http://thinkexist.com/quotes/billy_connolly/"> -</a></span><span class="sqb" style="font-size: x-small;"><a class="sqb" href="http://thinkexist.com/nationality/scottish_authors/">Scottish</a> <a class="sqb" href="http://thinkexist.com/occupation/famous_actors/">Actor</a>, </span></div><div class="fblike"> </div><div class="facebook"> </div><div class="line"></div><br />
<center> <div class="ADBOX2"><a href="http://2.bp.blogspot.com/-vFum7ieCsqc/TWOwAJ1gySI/AAAAAAAABsA/Hhl4nc4oCO8/s1600/Seed+Cake+1.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div></center> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Bn0Ut8z_ENY/TWOwTavKWcI/AAAAAAAABsE/H-wzQBqDOvw/s1600/seed+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://2.bp.blogspot.com/-Bn0Ut8z_ENY/TWOwTavKWcI/AAAAAAAABsE/H-wzQBqDOvw/s400/seed+cake+4.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>Seed Cake is a very old type of cake, which was very popular for hundreds of years. It was traditionally made for social gatherings, agricultural harvests and feast days, etc. and so the Seed Cake can truly be said to be the cake of the people. It is a real shame that it is not made more often, and has now faded from our kitchens</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>. Here we are using the caraway seed to flavor the cake, (giving an almost sweet aniseed taste). Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least 1440 A.D.</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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<i> </i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-vFum7ieCsqc/TWOwAJ1gySI/AAAAAAAABsA/Hhl4nc4oCO8/s1600/Seed+Cake+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-vFum7ieCsqc/TWOwAJ1gySI/AAAAAAAABsA/Hhl4nc4oCO8/s400/Seed+Cake+1.jpg" width="400" /> </a></div><div style="text-align: center;"> <i> </i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
<center> <div align="left"><span style="font-size: small;"><b><span style="color: #134f5c;">Seed Cake</span> <span style="font-size: x-small;">( I can not remember where I found this recipe-) </span></b></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><i><b>Ingredients</b> </i></span><b> </b></span></div></center> <br />
<blockquote><span style="font-size: small;">¾ cup butter at room temperature<br />
2 cups sugar<br />
4 eggs<br />
4 teaspoons grated lemon peel ( I used 3 very large lemons- I put in 4 tablespoons! ) <br />
3 cups all-purpose flour<br />
2 ½ teaspoons baking powder<br />
½ teaspoon ground nutmeg<br />
1 cup milk<br />
1 tablespoon each caraway seed, poppy seed and anise seed<br />
powdered sugar</span></blockquote><br />
<span style="font-size: small;"><i><b>Procedure</b></i></span><br />
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<center> <div align="left"><span style="font-size: small;">With an electric mixer, beat butter and sugar until fluffy. Mix in eggs, one at a time, blending thoroughly, and then add lemon peel.<br />
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Mix flour with baking powder and nutmeg. Add dry ingredients to butter mixture alternately with milk; blend well.<br />
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Butter and flour-dust a 10-inch tube pan or 12-cup fluted tube cake pan. Spoon about one fourth of the batter into pan and scatter caraway seed on top. Cover with one third of remaining batter and sprinkle with poppy seed. Cover with half of remaining batter. Scatter anise seed on top. Cover with remaining batter.<br />
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Bake at 350° F for about 1 hour or until a wooden pick, inserted, comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. If made ahead, wrap airtight and freeze; thaw unwrapped. </span></div><div align="left"></div><div align="left"><span style="font-size: small;"> To serve, dust with powdered sugar and cut in thin slices. Makes 12-16 servings. I made a lemon glaze.</span><br />
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</div><div align="left"></div><div align="left"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Q3bZF7YLTsA/TWOwqp0CrpI/AAAAAAAABsI/jzX-ZuRFqCs/s1600/seed+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Q3bZF7YLTsA/TWOwqp0CrpI/AAAAAAAABsI/jzX-ZuRFqCs/s400/seed+cake+3.jpg" width="400" /></a></div><div align="left"></div><div align="left"><span style="font-size: small;"><br />
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</span></div><div align="left"><span style="font-size: small;">My goal is to introduce you to something different. ( most of the time). There is no way I and my family can eat all that I bake. Fortunately for me, my husband works with a fantastic group of people (<b style="color: blue;"> Shout out-Southern A&E</b>) . They are not just colleagues, they are friends. They have supported my family thru good, and a lot of bad. ( too much to explain here) They do it from the heart, and with the biggest smiles. They are an extended family. <3. </span></div><div align="left"><span style="font-size: small;"><br />
</span></div><div align="left"><span style="font-size: small;">So how do I show my appreciation? I make them eat all the ridiculous goodies I bake in my kitchen. That's right folks. I use them as human guinea pigs. And you know what? They do it with the biggest smiles on their faces, from the heart! ( LOVE THEM). Someone baked a simple Snickers cake, and thought it was mine. Until they reminded each other.<i>" No way , that is not Asthe's cake, it is not obscure enough" </i></span></div><div align="left"><span style="font-size: small;"><br />
</span></div><div align="left"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;">The above recipe, is a doozie. The combination of caraway, poppy and anise. This is gonna get ugly. However, as my own worst enemy, I had to bake it. It screamed to me, called out to me in it's thickest Sean Connery accent, BAKE ME! </span><br />
<div style="text-align: right;"><a href="http://1.bp.blogspot.com/-spgknHC6X0k/TWO_PA7IAQI/AAAAAAAABsM/Dir-HYl9S5M/s1600/sean-connery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-spgknHC6X0k/TWO_PA7IAQI/AAAAAAAABsM/Dir-HYl9S5M/s200/sean-connery.jpg" width="150" /></a></div></div><div align="left"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left"><span style="font-size: small;">So i did. I am glad i did. I have never had a more beautiful pound cake in all my life. I do not know if i mixed it different , longer, or what? I added the eggs one at a time and really beat after each one. Usually i am in a rush, and i do not think I let this develop as long as I should. </span><br />
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<span style="font-size: small;">The texture was a tight , light crumb. The taste? Unusual., but not bad. The flavors were not strong at all. The caraway was subtle. The anise almost non existent. They poppy added that cool "grinding crunch" when you ate it. Tiny bursts of nutmeg. I have to say i love it. </span><br />
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<span style="font-size: small;">I will tell you I made a mistake when layering the cake. I did not portion out the batter correctly, and all caraway seeds mixed all over the cake, except the poppy. You can see it in the picture, looking like a tunnel. If done correctly, i am sure it would have a better presentation when sliced. The anise you can not even see, it folds into the cake on top when baked. You see a dark ring, and since it is flipped over......</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2fiMMwh7Ia8/TWOrOnxPGhI/AAAAAAAABr8/9nP00X3H9hw/s1600/Picture+237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></center><center><span style="font-size: small;">I will use this base over and over again, and change the spices and flavors. It will be my " go too" pound cake . </span><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-5DQ4nRHwb5o/TWPA9F_DaBI/AAAAAAAABsQ/edGnzBDOHF4/s1600/Picture+241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5DQ4nRHwb5o/TWPA9F_DaBI/AAAAAAAABsQ/edGnzBDOHF4/s400/Picture+241.jpg" width="400" /></a></div><div align="left"><span style="font-size: small;"><br />
</span></div></center><span style="font-size: small;"> <span style="font-size: x-large;">:HUGS!</span></span></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com3tag:blogger.com,1999:blog-7501386324872046652.post-69219293561892049202011-02-21T16:51:00.006-05:002011-02-21T18:56:04.622-05:00Cat Head BIscuits<div style="text-align: center;"><span class="sqq">“<a class="sqq" href="http://thinkexist.com/quotation/if_cats_were_born_in_an_oven-would_they_be/185135.html">If cats were born in an oven, would they be biscuits?</a>”</span><br />
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<span style="font-size: large;"><b>This is an abomination !</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aJJrdoW6moM/TWJVrwTtpUI/AAAAAAAABrs/Y_YCUtMkHLw/s1600/Picture+227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aJJrdoW6moM/TWJVrwTtpUI/AAAAAAAABrs/Y_YCUtMkHLw/s320/Picture+227.jpg" width="240" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;">What the hell is that contraption? My oven. ..My Kitchen Aide microwave/oven combo. The hinges on my oven have broke...again! One minute they are fine and I am reaching culinary magic in my kitchen. The next, the oven door will not close properly., and thus.. the oven does not heat properly!. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The FIRST time the hinges broke I had them replaced.. to the tune of a whopping $500.00. Now you have to ask?? WT&*^%$# That is outrageous for two small pieces of metal. And why does this happen? I bake, but I do not use my oven more than the average family. Simply, this oven..SUCKS! It has broken more times than I could tell you. I have complained to Kitchen Aide .. but I get no sympathy. I refuse to fix it again, so you see my MacGuyver -rigged hot -mess thing I have going on here. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">That said, I did managed to actually bake some biscuits. I am originally a born and bread " Northerner" I flew south one winter, and never returned. ( Bada- bing). Besides my oven being an abomination, so are my "bricks", opps.. i mean biscuits. A perfect fluffy white biscuit is glorious . Growing up in a Italian -American northern family we just never ate them. We were a different type, Yes...were those type of breakfast people. ( says in a small whisper..".bagels"...careful my oven might here me). Don't' get me wrong I love them too. BUT, the power of a biscuit... my southern born and bred children ( who BTW..really do not like Italian food ...WHAT???!... I know.. are they really mine?? ..I am afraid sooo...: /) will choose them hands down. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Here s the recipe I am now using. Is it perfect ? No. ..but it comes as close as I will ever be to being a " true southerner" . I am sure my daughter will teach me how to bake them when she is older, because she is " the real deal" </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://3.bp.blogspot.com/-RVGRN8xh5CU/TWLQHFy8XmI/AAAAAAAABrw/HnK9k8tkVyQ/s1600/Cat+head+biscuits.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RVGRN8xh5CU/TWLQHFy8XmI/AAAAAAAABrw/HnK9k8tkVyQ/s400/Cat+head+biscuits.jpg" width="400" /></a></div><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>"Cat Head" Biscuit Recipe ( so big they are the size of a Cat's head ) </b></span></h2><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><b>adapted from here: <a href="http://hubpages.com/hub/Appalachian-Biscuits-Recipe">http://hubpages.com/hub/Appalachian-Biscuits-Recipe</a> </b></span> </h2><div style="font-family: Georgia,"Times New Roman",serif;"><i>Makes five - six large biscuits- based on size of cutter used</i></div><h3 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients:</b></span></h3><ul style="font-family: Georgia,"Times New Roman",serif;"><li>2 1/4 Cup All Purpose Flour ( White Lilly) <b>or</b> 1 and 1/4 cup ALL-purpose flour 1 cup cake flour *if White Lilly is not avail .</li>
<li>3/4 Teaspoon Salt </li>
<li>1/2 Teaspoon Baking Soda </li>
<li>1 and Teaspoon Double-Acting Baking Powder </li>
<li>1 Cup of Buttermilk, Milk, or Plain Yogurt ( or a mixture of the 2) - ICE COLD</li>
<li>6 Tablespoons Lard, Shortening, or Unsalted Butter ( I use 3 tablespoons unsalted butter and 3 shortening) CUBED and placed in freezer. </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;">* this is due to the differences in winter wheat ( northern flour) and southern wheat flour which has less protein and makes fluffier biscuits. </div><h3 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Preparation Instructions:</b></span></h3><h3 style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="color: #444444;">I use a food processor..it is faster to mix.This is how I mix, there are many different ways and variations. Somehow this one works for me :) </span></span></span></b></h3><div style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2. SIFT the flour, salt, soda, and baking powder together in a medium-sized mixing bowl.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3. Butter/shortening- CUBED and frozen .</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4. Measure out buttermilk, or milk and yogurt in a cup bowl. Place in freezer to get ice cold but not frozen. @ 30 minutes </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">5. Place dry ingredients in food processor . Add cubed frozen shortening. ( or 1/2 of fat you are using) Pulse mixer a few times . I do 4 quick pulses. (The finished mixture should have the consistency of course-ground cornmeal).</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">6. Now add butter ( the rest of the fat) all at once and stream your buttermilk it into dry-quickly pulsing mixture as you go. Dough should be wet and shaggy. NOT mixed completely into a ball. Pour out onto a flour surface or parchment paper counter top. You may see bigger blobs of butter and that is ok:) </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">7. With your hands shape quickly into a even flat disk. Keep thickness of disk to 1/2 inch or height of biscuit cutter. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">8. Punch out round shapes with a biscuit cutter. Place on un greased sheet pan. ( I used a 2 1/2 to a 3 inch ). I ended up with 5 biscuits. <br />
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9. Bake for 15 minutes or until the tops of the biscuits are a light golden brown.</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TItbUYHce38/TWLQ1h5V7AI/AAAAAAAABr0/wq2-2P-HBEs/s1600/cat+head+biscuits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-TItbUYHce38/TWLQ1h5V7AI/AAAAAAAABr0/wq2-2P-HBEs/s400/cat+head+biscuits2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">light and fluffy inside </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Qpd6vIwp3MU/TWLUZNc6r9I/AAAAAAAABr4/UwvRD46BRPU/s1600/cat+head+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Qpd6vIwp3MU/TWLUZNc6r9I/AAAAAAAABr4/UwvRD46BRPU/s400/cat+head+3+.jpg" width="361" /></a></div><div style="text-align: center;">super huge! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">They are big, light, buttery, and...the best biscuits I have ever made:)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PS..My microwave is also broken .....just though you all would like to know! </div><br />
</div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com1tag:blogger.com,1999:blog-7501386324872046652.post-90124536338318282232011-02-16T16:12:00.000-05:002011-02-16T16:12:30.541-05:00Whip It Wednesday - " Sugar Sugar" the Archies<iframe allowfullscreen="" frameborder="0" height="510" src="http://www.youtube.com/embed/mGL4btEIoTo" title="YouTube video player" width="575"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com0tag:blogger.com,1999:blog-7501386324872046652.post-49937358857685161702011-02-12T17:04:00.002-05:002011-02-13T05:21:33.701-05:00Italian Coconut Balls<div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><div style="text-align: center;"><span style="font-size: small;"><i><span style="color: black;"><b>"It isn't the flavor of coconut that troubles me, but the texture I feel as if I'm chewing on a sweetened cuticle"</b></span></i></span></div><div style="color: black; text-align: center;"><span style="font-size: small;"><i><span id="ctl00_CenterColumnPlaceHolder_entry_litPost">** internet</span></i></span></div><br />
<span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">Whole Foods grocery store. It is a culinary shopping dream. The quality and variety of the fruits, veg and proteins is mind blowing. It is more expensive than your average grocery ( colleagues refer to it as "Whole-Paycheck" ) </span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">However, to me it is well worth the delicious-ness that can be created in the home. Sadly, I do not have on in my home town and must drive to Atlanta ( there are at least 4!- couldn't 't you all spare one?) . I usually shop there for a special occasion meal, or when I need to restock my pantry. ( I can only find Neilson-Massey vanilla here etc..) </span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">I </span><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">browse the baking/ international sections for unusual items. Here I stumbled upon coconut flour. I though, hmmm never tried it, how do I bake with it?</span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;"><br />
</span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">I know several people ( my hubby included) who like the taste of coconut, but not the texture. Also it is gluten free- and used for allergies free baking, low carb etc. </span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;"><br />
</span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;">I just wanted to know how it tasted and how it "performed" with baking. I love coconut. Some coconut baked products baked have an unusual coconut flavor- a little false from the natural nut, or not strong enough.<b> Coconut extract c'est HORRIBLE! , </b>and I have already discussed the texture problem .</span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost" style="font-size: small;"> Here is a groooovy little recipe I found using the flour ..........</span><br />
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</div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-eA66byjRK78/TVbXkc7IOMI/AAAAAAAABrk/5TYBFAMTyWg/s1600/coconut+balls+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eA66byjRK78/TVbXkc7IOMI/AAAAAAAABrk/5TYBFAMTyWg/s400/coconut+balls+2.jpg" width="300" /></a></span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>History</b></i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i> The coconut is the fruit of the coconut palm, a plant originally from Malaysia but that had already spread across the entire Pacific Ocean area thousands of years ago. </i></span><br />
<span style="font-size: small;"><i>The countless stories and legends about palm trees and coconuts in these countries are testimony to the fruit’s importance.</i></span><br />
<span style="font-size: small;"><i> In India, for example, young newlyweds are given a coconut as a present because it is a symbol of fertility.</i></span><br />
<span style="font-size: small;"><i> In Africa, on the other hand, a palm tree is planted a week after a child is born in hopes of a long, prosperous life. </i></span><br />
<span style="font-size: small;"><i>In Borneo, a ceremony takes place when a baby is born whereby the child’s soul is believed to be transferred to inside a coconut, until the child grows up/ The hard shell of the coconut is thought to protect the child from the dangers of life.</i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><br />
</i></span> </div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div class="Paragrafo" style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-wjcVpG6jWQU/TVbU-Qx56VI/AAAAAAAABrg/HPXz32Oe7m4/s1600/CAPUTO-250x250.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wjcVpG6jWQU/TVbU-Qx56VI/AAAAAAAABrg/HPXz32Oe7m4/s1600/CAPUTO-250x250.jpg" /></a></span></div><span style="font-size: small;"><b><span style="color: #cc0000;"> Italian Coconut Balls</span> -<span style="font-size: x-small;">from Academia Barilla </span></b></span></div><h3 id="ingredienti" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Ingredients</i></span></h3><h4 id="porzioni" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Servings 4</span></h4><ul class="lista-ingredienti" style="font-family: Georgia,"Times New Roman",serif;"><li> <span class="ingr-quantita" style="font-size: small;">5</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">oz</span><span style="font-size: small;"> </span><span class="ingr-ingrediente" style="font-size: small;">coconut flour</span></li>
<li> <span class="ingr-quantita" style="font-size: small;">7</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">oz</span><span style="font-size: small;"> </span><span class="ingr-ingrediente" style="font-size: small;">granulated sugar</span></li>
<li> <span class="ingr-quantita" style="font-size: small;">1 ½</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">oz</span><span style="font-size: small;"> </span><span class="ingr-ingrediente" style="font-size: small;">Italian "00" flour or , all purpose, or cake flour</span></li>
<li> <span class="ingr-quantita" style="font-size: small;">2</span><span style="font-size: small;">-3 </span><span class="ingr-ingrediente" style="font-size: small;">eggs ( I used 3- the dough is very dry )</span></li>
<li> <span class="ingr-quantita" style="font-size: small;">1</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">pinch</span><span style="font-size: small;"> </span><span class="ingr-ingrediente" style="font-size: small;">salt</span></li>
<li> <span class="ingr-ingrediente" style="font-size: small;">cocoa powder</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">to taste</span> </li>
<li> <span class="ingr-ingrediente" style="font-size: small;">confectioners sugar</span><span style="font-size: small;"> </span><span class="ingr-misura" style="font-size: small;">to taste</span> </li>
</ul><h3 id="preparazione" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Preparation</i></span></h3><h4 id="tempo-preparazione" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5 minutes preparation + 10 minutes cooking</span></h4><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Mix together the flours and sugar and form a well on a work surface. In the center, add the egg and salt. Mix together until you have a smooth dough.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Then divide the dough into small balls, about ½ inch in diameter. </span><span style="color: #666666; font-size: small;">( I used a melon scoop- because the dough is so dry the balls must be pressed into shape.)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Roll in either powdered sugar </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Arrange the cookies on a baking sheet lined with parchment paper.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Bake in a 275°F oven for about 10 minutes.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-UqiGUOXf1fE/TVbOnkRDZgI/AAAAAAAABrc/OK22kn3Ldes/s1600/Picture+198.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-UqiGUOXf1fE/TVbOnkRDZgI/AAAAAAAABrc/OK22kn3Ldes/s400/Picture+198.jpg" width="300" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div class="Paragrafo" style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost"><b> COCONUT FLOUR</b><br />
</span></span></div><div class="Paragrafo" style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span id="ctl00_CenterColumnPlaceHolder_entry_litPost">Since coconut flour has no gluten, plenty of eggs must be used to make up for it. On average, for every 1 cup of coconut flour, 4-5 eggs must be used. Keep in mind too that coconut flour is a very “thirsty” flour, and soaks up amazing amounts of liquid. So it’s very likely that you’ll have to increase the liquid amount in your recipe depending on what you are making. </span>Follow the instructions on the coconut flour package. Store in the refrigerator once opened. <br />
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</span></div><div style="text-align: center;"><span style="font-size: small;"><i><b> Double 00 Flour </b></i></span></div><div style="text-align: center;"><span style="font-size: small;"><i><b> <a href="http://www.thekitchn.com/thekitchn/baking-products/whats-the-deal-with-00-flour-108281">http://www.thekitchn.com</a><br />
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</span></div><div style="text-align: center;"><span style="font-size: small;"><i>Here in the US, we categorize flours by <a href="http://www.thekitchn.com/thekitchn/food-science/whats-the-difference-cake-flour-pastry-flour-allpurpose-flour-and-bread-flour-074565">how much protein they contain</a>, which directly affects the gluten formation in whatever we're making. They do it a little differently in Italy and other parts of Europe by categorizing flours based on how finely the flour has been ground. Coarsely-ground type "2" flour is at one end of the spectrum with powder-fine "00" flour at the other.</i></span></div><div style="text-align: center;"><span style="font-size: small;"><i>What gets confusing for some of us non-Europeans is that we assume finely ground "00" flour is probably low-protein (like our finely-ground cake and pastry flour). In fact, the protein content of "00" flour can range quite a bit depending on what kind of wheat it's ground from. Most "00" flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11-12%, similar to all-purpose white flour.</i></span></div><div style="text-align: center;"><span style="font-size: small;"><i>Besides the level of the grind, the other big difference between "00" flour and all-purpose flour is how <a href="http://www.thekitchn.com/thekitchn/food-science/kitchen-science-demystifying-gluten-044519">the gluten in each flour</a> behaves. The gluten from durum wheat flour tends to be strong but not very elastic, while the gluten in red wheat flour is both strong and elastic. This means that with durum wheat, we'll get a nice bite on our breads and pasta, but not as much chew.</i></span></div><div style="text-align: center;"><span style="font-size: small;"><i>All this said, it's generally fine to substitute all-purpose flour for "00" flour. You'll notice a texture difference if you grew up in Europe or are very familiar with with products made from "00" flour, but all your recipes will still come out just fine.</i></span></div></div><div style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/-WdYdFC-6ieI/TVbcl9mRI_I/AAAAAAAABro/uANbbq3r72g/s1600/Italian+coconut+balls+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-WdYdFC-6ieI/TVbcl9mRI_I/AAAAAAAABro/uANbbq3r72g/s400/Italian+coconut+balls+3.jpg" width="207" /></a></span></div><div style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> <b>The Verdict?? </b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span> </div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Molto! Molto! </b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The taste of these where firm on the outside, light, and MOIST inside. A little difficult to roll based on the dryness of the dough, but they keep there shape perfectly. I have heard that they could be "brick-like". The taste was exactly what I was hoping for, a nice strong natural flavor, with no texture problems. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If I wanted to make a very "coco-nutty" cake or cupcake, I would certainly add some of this flour. </span></div><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b style="color: red;"> Variations:</b> I would omit the confectioner's sugar--</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> 1. once baked and cooled- dipped into tempered plain dark chocolate </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 2. dipped into flavored dark chocolate with lime, pink grapefruit, orange, or whatever....</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 3. dipped into tempered dark chocolate and rolled in coconut flakes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 4. dipped in tempered dark chocolate and macadamia nuts </span><br />
-- or a variation of all of the above<br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 5. floated in a nice chocolate creme anglaise!!! </span></div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com6tag:blogger.com,1999:blog-7501386324872046652.post-8406442763507924932011-02-10T07:08:00.000-05:002011-02-10T07:08:20.468-05:00Whip it Wednesday -Damien Rice "Coconut Skins" Damien Rice -" Coconut Skins"<br />
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<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/oleR4YzTs2E" title="YouTube video player" width="480"></iframe>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com2tag:blogger.com,1999:blog-7501386324872046652.post-82422784081666053942011-02-09T15:35:00.000-05:002011-02-09T15:35:53.090-05:00Unconventional Baking - Guest "baker" Tim Dunn<div style="background-color: white; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <i><span style="font-size: small;">"<span style="color: purple;">Blame my mother. She was a great cook, a fabulous baker</span><br style="color: purple;" /><span style="color: purple;">and years before her time. </span><br style="color: purple;" /><span style="color: purple;">There was no gender bias in our home; anyone could do anything, from baking to mowing the lawn.</span><br style="color: purple;" /><span style="color: purple;">Thankfully she taught me my way around a kitchen.</span><br style="color: purple;" /><strong style="color: purple;">Mom showed me everything you do is better if you put your heart into it.</strong> <br style="color: purple;" /><span style="color: purple;">I bake it. I paint it. I eat it.</span><br style="color: purple;" /><span style="color: purple;">Trust me when I say my heart is in EVERY step of the process"</span></span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><b>**Tim Dunn </b></span></div><div style="text-align: center;"> </div><div style="text-align: center;">I am a baker. I can sculpt with sugar and chocolate. I can decorate cakes and cookies. I pipe fair-( need way more practice! and I hate fondant) .</div><div style="text-align: center;"> </div><div style="text-align: center;"> I am a fan and have huge respect for "Ace of Cakes'. However, building a massive cake is not my style. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I am a part -time photographer. I actually really love it. I think I would be a very good one, if i had some training. </div><div style="text-align: center;"> My blog gives my inexperience away ..and my laziness.How some photographers take the time to bake and style thier blogg They have the patience of SAINTS! Once I am done baking and doing dishes..I'm spent. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>I AM an artist...with food.</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <b>I AM NOT </b>an artist with pens, paper, paints, etc...I wish I had this talent. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I decided to share with you some fantastic "baking' "from my long lost but dear friend from high school.</div><div style="text-align: center;"><br />
</div><div style="color: purple; text-align: center;"><span style="font-size: large;"><b> <a href="http://timdunnonline.com/">http://timdunnonline.com/</a></b></span></div><span style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVLz7U7c4FI/AAAAAAAABqM/YfvOVGCIZu0/s1600/alittlepie.jpg.w300h305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVLz7U7c4FI/AAAAAAAABqM/YfvOVGCIZu0/s400/alittlepie.jpg.w300h305.jpg" width="393" /></a></div><div style="text-align: center;">lemon pie</div><div style="text-align: center;"><br />
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</div><div style="text-align: right;">Pie al la mode</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_8JlzyY9TO_o/TVL1iSuLR3I/AAAAAAAABqY/8HrjtKJD-Ws/s1600/pie_ala_mode.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</div><div style="text-align: center;">Sunshine cupcake</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8JlzyY9TO_o/TVL2bi2FxWI/AAAAAAAABqc/ncEbit0x_Os/s1600/sunshinecupcake.jpg.w300h424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_8JlzyY9TO_o/TVL2bi2FxWI/AAAAAAAABqc/ncEbit0x_Os/s400/sunshinecupcake.jpg.w300h424.jpg" width="282" /></a></div><div style="text-align: right;"><br />
</div><div style="text-align: left;">St Joseph's Cake </div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_8JlzyY9TO_o/TVL2mTR-qoI/AAAAAAAABqg/CdcBbeCpuVw/s1600/St_Joseph_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_8JlzyY9TO_o/TVL2mTR-qoI/AAAAAAAABqg/CdcBbeCpuVw/s400/St_Joseph_s.jpg" width="400" /></a></div><div style="text-align: right;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVL21ntzPeI/AAAAAAAABqk/9lXdYiiM5LM/s1600/Sifter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVL21ntzPeI/AAAAAAAABqk/9lXdYiiM5LM/s400/Sifter.JPG" width="400" /></a></div><div style="text-align: center;">Sifter</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: right;"><a href="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVL3H2VSJDI/AAAAAAAABqo/8jOgCqqGlpo/s1600/mixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://3.bp.blogspot.com/_8JlzyY9TO_o/TVL3H2VSJDI/AAAAAAAABqo/8jOgCqqGlpo/s400/mixer.jpg" width="400" /></a></div><div style="text-align: right;">mixer </div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><span style="font-size: large;"><b>He is the artist I am not! </b></span></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><span style="font-size: large;"><b>BRAVO!</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">(whip it returns 2 moro..one day late) as always..LOL</div><div style="text-align: right;"><br />
</div>astheroshehttp://www.blogger.com/profile/11301322097887964600noreply@blogger.com6