tag:blogger.com,1999:blog-43675164893275680742024-03-12T20:44:13.613-07:00Teeny TidbitsMiahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4367516489327568074.post-86593808990073891992011-01-15T21:37:00.000-08:002011-01-15T22:16:18.384-08:00Blueberry & Raspberry Custard Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Xb2LBF2LfmE/TTJ8PfHDSHI/AAAAAAAAAD4/KJNheZ2_COE/s1600/IMG_5057.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_Xb2LBF2LfmE/TTJ8PfHDSHI/AAAAAAAAAD4/KJNheZ2_COE/s1600/IMG_5057.png" /> </a></div>Last year, my dad and I went canoeing together. During that adventure through incredibly terrifying white rapids, a few events occurred.<br />
a. We capsized. Twice. And it was really scary since my head ended up under the canoe at one point.<br />
b. I learned to appreciate life vests. For the reason stated in A.<br />
c. I saw a bear. My dad still doesn't believe me, but I saw a bear. A gigantic, brown, fuzzy bear. After seeing that bear, I adamantly refused to leave the canoe.<br />
d. I picked wild blackberries. Most of the time we spent on the shore of the creek, I spent picking blackberries. I fully intended to make a pie with them, but unfortunately was leaving for a summer camp the next day, and never got around to it.<br />
The last point brings me to this pie. How you say? Well blackberries are berries, and so are raspberries and blueberries. Not a very compelling argument I know, but this pie is definitely worth my horrible transition from an anecdote to a lovely slice of pie. <br />
And since next week is finals (midterm) week, I'm definitely going to embrace the opportunity to stress eat. Yum.<br />
Oh, and since I haven't posted since last year: Happy New Years!!!<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/_Xb2LBF2LfmE/TTJ8OJA8wwI/AAAAAAAAADw/gtlifu-GAnw/s1600/IMG_5033.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TTJ8OJA8wwI/AAAAAAAAADw/gtlifu-GAnw/s1600/IMG_5033.png" /></a></div> <b>Blueberry & Raspberry Custard Pie</b><br />
(adapted from <a href="http://www.food.com/recipe/blueberry-custard-pie-57417">this</a> recipe)<br />
<ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2 </span><span class="type">cups</span></span> blueberries </span></li>
<li class="ingredient"><span class="ingredient"><span class="name">1 cup raspberries </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> <span class="name">9 inch pie shell, blind baked (you can use the recipe <a href="http://allrecipes.com//Recipe/butter-flaky-pie-crust/Detail.aspx">here</a>)</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> all purpose flour <span class="name"><a href="http://www.food.com/library/flour-64"></a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup sugar</span></span> <span class="name"><a href="http://www.food.com/library/sugar-139"></a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup evaporated milk</span></span><span class="name"><a href="http://www.food.com/library/evaporated-milk-500"></a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">large</span></span> eggs<span class="name"></span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon vanilla extract </span></span><span class="name"><a href="http://www.food.com/library/vanilla-350"></a> </span> </span> </li>
</ul><ol><li>Scattered the blueberries and raspberries along the bottom of the pie shell.</li>
<li>In a blender combine the flour, sugar, milk, and vanilla extract, and blend until combined.</li>
<li>Add the eggs, one at a time blending until the mixture is homogeneous. </li>
<li>Pour the mixture over the berries in the pie shell.</li>
<li>Bake at 425 degrees for 15 minutes, then for 35-40 minutes at 350 degrees, until the middle is slightly jiggly, but not wet. If the edges begin to overbrown, cover the pie with tinfoil.</li>
<li>Allow to cool for an hour, then serve slightly warm, plain, or with a dollop of whip cream.</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_Xb2LBF2LfmE/TTJ8O8Tz3nI/AAAAAAAAAD0/sWCVqgTEgiE/s1600/IMG_5046.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/_Xb2LBF2LfmE/TTJ8O8Tz3nI/AAAAAAAAAD0/sWCVqgTEgiE/s1600/IMG_5046.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture is really yellow. Hmm, I wonder why.</td></tr>
</tbody></table>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-2953097202214083282010-12-17T05:33:00.000-08:002010-12-17T05:35:29.619-08:00Brownies. Simple, fantastic, Brownies.<div class="separator" style="clear: both; text-align: center;"><a href="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_4303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_4303.jpg" /> </a> </div><div class="separator" style="clear: both; text-align: center;">It seems like good days are good for most people, and bad ones bad for everyone. Like when you have good luck, there's luck in the air, so everyone else has a similar fate. But when the luck goes awry, suddenly everyone is left scrambling, unsure of what to do. That could be just this week, the week which my teachers have decided that because winter break is soon, they must cram all they have neglected to teach. Or it just could be the whole luck thing. Yeah.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> At times like these, I really just need to step back and make brownies. Simple, chocolate brownies. Neither cakey nor fudgy, with an irresistable chewiness and crackly crust. Yes. Brownies.... :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> In honor of the brownie, let me present my favorite recipe for them. Very healthy (not!) and extremely delicious. The strange method of boiling the water, butter, and sugar produces a lovely, shiny crust. And they're super chocolately, with a whole 3 cups of chocolate chips! Use high quality chocolate, for the most deluxe brownies ever!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_4299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_4299.jpg" /></a><span style="font-size: large;"><b> </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>Brownies</b></span></div><i>Sift together in a large medium bowl:</i><br />
1 cup all purpose flour<br />
1 tsp salt <br />
1 tsp baking powder <br />
<i>Bring the to a boil and boil for 30 seconds:</i><br />
4 tablespoons butter<br />
4 tablespoons water<br />
1 cup sugar<br />
<i>Turn off heat and stir in: </i><br />
3 cups chocolate chips<br />
<i>Allow the mixture to cool before adding:</i><br />
4 eggs, one at a time (or 2 eggs and 4 egg yolks, for richer brownies)<br />
2 tsp vanilla extract<br />
<i>Stir in:</i><br />
the dry ingredients <br />
<i>Spread the batter into a 9x13 greased pan and bake at 350 degrees for 25-30 minutes.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i1003.photobucket.com/albums/af154/nomachomp/combine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/combine.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pictures above, edited slightly different. I'm still sure which I prefer. :O</td></tr>
</tbody></table>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-75652541994367746392010-11-27T11:21:00.000-08:002010-11-27T11:21:39.149-08:00Pear Cake with Cream Cheese Frosting and Buttermilk Caramel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TN9ELSQgR4I/AAAAAAAAADQ/RvxyLkbG0oo/s1600/IMG_4039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TN9ELSQgR4I/AAAAAAAAADQ/RvxyLkbG0oo/s1600/IMG_4039.jpg" /> </a></div><div style="text-align: left;"> For some reason, a majority of the birthdays in my family are in November. Because of this I have found that during November I am constantly baking birthday cakes, pies, or whatever a person might request. Then, smack in the middle of all this chaos you have Thanksgiving. Don't get me wrong, I love Thanksgiving and all the food I get to eat, but ahhhh, I literally bake from 8 in the morning to 10 at night. This year I made rolls, pumpkin pie, vegan pumpkin pie, pecan pie, and chocolate pudding pie. <br />
So, anyways, the point I was getting to is that the busyness of November the reason this blog is so neglected, and come December (AND WINTER BREAK!) I think I'll have more time. But for now, here's an amazing recipe for pear cake (the recipe my Godmother requested for her November Birthday).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b> Buttermilk Caramel Sauce [adapted from <a href="http://www.ourbestbites.com/2008/04/buttermilk-syrup.html">here</a>]</b></div>3/4 c. buttermilk<br />
1 1/2 c. sugar<br />
1 stick real butter<br />
1 tsp. baking soda<br />
1 tsp. vanilla<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all the ingredients (but vanilla) in a large pan, and boil until a deep caramel color. Allow to slightly cool before stirring in vanilla. Refrigerate leftovers.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Pear Cake [adapted from<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000337545"> here</a>]</b> </div><div class="separator" style="clear: both; text-align: left;">3 ripe Bartlett pears, peeled and diced (about 2 cups) </div><div class="separator" style="clear: both; text-align: left;">2 tsp sugar</div><div class="separator" style="clear: both; text-align: left;">2 large eggs</div><div class="separator" style="clear: both; text-align: left;">4/3 cups sugar</div><div class="separator" style="clear: both; text-align: left;">scant 1 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">2 cups all-purpose flour (or use <a href="http://www.pamelasproducts.com/">Pamela's Baking & Pancakes mix </a>to make GF)</div><div class="separator" style="clear: both; text-align: left;">2/3 teaspoon salt (1/2 if using Pamela's)</div><div class="separator" style="clear: both; text-align: left;">2/3 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">2/3 cups pecans, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1/3 cup buttermilk caramel sauce (recipe above) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Toss the pears and 2 tsp of sugar and leave to stand for 5 minutes. </div><div class="separator" style="clear: both; text-align: left;">Mix the eggs, oil, and 4/3 cup sugar with a whisk until combined.</div><div class="separator" style="clear: both; text-align: left;">Whisk in the baking soda, salt, and vanilla.</div><div class="separator" style="clear: both; text-align: left;">Gently fold in the flour, followed by the pecans and finally the pears.</div><div class="separator" style="clear: both; text-align: left;">Pour the batter in a greased 9 x 13 pan and ladle the sauce over.</div><div class="separator" style="clear: both; text-align: left;">Bake for 45 minutes, or until a toothpick comes out clean. (make sure you're testing the cake, not just the pears) </div><div class="separator" style="clear: both; text-align: left;">Frost with Vanilla Bean Frosting (recipe below)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Vanilla Bean Frosting</b></div><div class="separator" style="clear: both; text-align: left;"><b> </b>8 ounces cream cheese, room temperature</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter (1 stick, 8 tbs), room temperature</div><div class="separator" style="clear: both; text-align: left;">2 cups powder sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla bean paste (or vanilla extract)</div><div class="separator" style="clear: both; text-align: left;">Beat the cream cheese and butter in a hand or stand mixture until fluffy. Gradually add in the powder sugar and beat for 5 minutes. Stir in the vanilla bean paste.</div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-82013809346177989342010-11-14T21:40:00.000-08:002010-11-14T21:42:34.550-08:00Quinoa Chocolate Cake and Chocolate Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TN8cpfjy6DI/AAAAAAAAADI/UNVJ3fQj7Ww/s1600/cak1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TN8cpfjy6DI/AAAAAAAAADI/UNVJ3fQj7Ww/s1600/cak1.jpg" /></a></div>I have some odd habits when it comes to baking. For one thing, 70% of the things I bake are gluten free. Not because I, or even someone I know is gluten intolerant, just because from a young age, I was told that eating gluten is bad for you.<br />
This mentality began when I was seven and my dad decided to switch to an all raw diet. One of his new beliefs was the idea that grains are bad for you (meant only for birds or something), especially grains containing gluten.<br />
Ha! I don't know whether this is true, but I still try to cooperative with my dad's eccentricity none-the-less. So, when I saw a picture of beautiful picture of chocolate cake on Babble.com, imagine my surprise when I realized it was completely gluten-free!<br />
My dad even joined me to try a slice. (His first slice of chocolate cake in more than 7 years!) <br />
As a testament to the magic of this cake, I am fairly certain that my dad has been sneaking bites of it when no one's looking. Hmmm. <br />
<a href="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TN8cp-DlzSI/AAAAAAAAADM/uHj66ThBo8I/s1600/cak2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TN8cp-DlzSI/AAAAAAAAADM/uHj66ThBo8I/s1600/cak2.jpg" /> </a><br />
<div style="text-align: left;"><b>GF Quinoa Chocolate Cake </b>(found <a href="http://blogs.babble.com/family-kitchen/2010/11/09/gluten-free-chocolate-quinoa-cake/">here</a>)<b></b><br />
2/3 cup white or golden quinoa<br />
1 1/3 cup water<br />
1/3 cup milk<br />
4 large eggs<br />
1 tsp vanilla extract<br />
3/4 cup butter, melted and cooled<br />
1 1/2 cups sugar<br />
1 cup cocoa powder (high quality!)<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
<br />
Rinse the quinoa, and then combine in a saucepan with water over medium heat. Bring mixture to a boil, and boil for 10 minutes. Turn off heat, and leave the saucepan covered for 10 minutes.<br />
Meanwhile, in a large bowl, sift together the sugar, cocoa power, baking powder, baking soda, and salt.<br />
In a blender or food processor, combine the eggs, milk, and vanilla extract. Pulse until combined. Add the quinoa and butter, and blend until smooth.* Pour the mixture over the dry ingredients, and stir until moistened. Divide the batter among 2 greased 9 inch cake pans, and bake for 30 minutes at 350 degrees, or until toothpick comes out clean.<br />
*note: If you don't blend until completely smooth, the final cake will retain some of the quinoa's texture. I loved the additional texture (that I got by neglecting to fully blend it), but I doubt most people would.<br />
<br />
<b>Chocolate Frosting </b>(found <a href="http://www.hersheys.com/recipes/184/HERSHEY%27S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx">here)</a><br />
1/2 cup (1 stick) butter or margarine<br />
2/3 cup cocoa<br />
3 cups powdered sugar<br />
1/3 cup milk<br />
1 teaspoon vanilla extract<br />
<br />
Combine the butter and cocoa, and alternate between adding the milk and powder sugar. Whisk in the vanilla.</div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-50472176971546244902010-11-05T20:08:00.000-07:002010-11-05T20:10:52.788-07:001 Minute Macadamia Nut Nutella<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TNTDQV_sIoI/AAAAAAAAAC8/nY6TWRvSitw/s1600/IMG_3904_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TNTDQV_sIoI/AAAAAAAAAC8/nY6TWRvSitw/s1600/IMG_3904_2.jpg" /></a></div><div style="font-family: Times,"Times New Roman",serif;"> About half a year ago my family received a box of chocolate covered Macadamia nuts. Inside this box there were at least 60 of these chocolates, way too much for even an average family to consume. Add a dad who doesn't eat chocolate, a mom who prefers savory food, and me who just doesn't love nuts...except when in Nutella. </div><div style="font-family: Times,"Times New Roman",serif;"> In a whim, realizing these chocolates were very near their expiration date, I tossed them in my food processor, and sat back while they blended into a silky cream. (which took less than a minute, if you were wondering)</div><div style="font-family: Times,"Times New Roman",serif;"> This has to be the greatest 1 ingredient food ever. How can a silky smooth, chocolately, macadamia nutty spread not be? </div><div style="font-family: Times,"Times New Roman",serif;"> Now, please excuse me. I need a moment alone with just a spoon and this nutella.</div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><b>Macadamia Nut Nutella </b></div><div style="font-family: Times,"Times New Roman",serif;">Blend chocolate covered macadamia nuts into a food processor until silky smooth.</div><div style="font-family: Times,"Times New Roman",serif;">(the mixture will go through several stages, chunky, crumbly, clumpy, watery, silky smooth)</div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-49302531953428193772010-10-24T15:12:00.000-07:002010-10-24T15:14:34.619-07:00Pumpkin Crumble "Pie" w/ Vanilla Whipped Cream<div style="font-family: Times,"Times New Roman",serif;"></div><div style="font-family: Times,"Times New Roman",serif;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_3788.jpg" /></div><div style="font-family: Times,"Times New Roman",serif;">It's no secret that I'm a lazy baker. Well, a lazy person in general.</div><div style="font-family: Times,"Times New Roman",serif;">I don't like walking places, I'd much rather drive (or bike to save the environment).</div><div style="font-family: Times,"Times New Roman",serif;">I'd rather take a nap then go sightseeing,</div><div style="font-family: Times,"Times New Roman",serif;">and I tend to making the same simple recipes over and over.</div><div style="font-family: Times,"Times New Roman",serif;">My brother calls me "The Laziest Atheletic Person" </div><div style="font-family: Times,"Times New Roman",serif;">When I'm inspired, I'm completely different. I can stay up all night making a four layer cake, sprint constantly during a soccer game, and bake 5 dozen cupcakes to sell for charity.</div><div style="font-family: Times,"Times New Roman",serif;">Yeah...except last night I wanted pumpkin pie. I really wanted pumpkin pie. I had just had two soccer games, was feeling lazier than ever, and I wanted pumpkin pie. So I made pumpkin pie. <br />
<i>Kinda.</i></div><div style="font-family: Times,"Times New Roman",serif;">Let me introduce you to <span style="color: #e69138;">Pumpkin Crumble</span>. It's what happens when you combine pumpkin pie and apple crumble. It's easy to make. And there's no finicky pie dough. Hurrah!<img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_3754.jpg" /> </div><div style="font-family: Times,"Times New Roman",serif;">For the pumpkin pie filling, I used a recipe I had been eyeing for a while. It was good, but slightly overcooked (my fault!) The crumble recipe I used is my "go to" crumble recipe. The crumble was absolutely delicious! Crunchy, sweet, and cinnamony. The crumble slightly sunk into the pie filling while baking, which I figure could be solved by slightly baking the filling before spreading the crumble over it, but I wouldn't bother with that. This recipe is suppose to be simple, so let it be just that. :)</div><div style="font-family: Times,"Times New Roman",serif;">Oh, and all these pictures were taken by my new SLR camera (Canon Rebel T1i)! So far, the images are so much crisper on my new camera. :) It's been rather muggy lately so the lighting wasn't great when I took these photos, but I'm hoping next week there will be more sun (and more rain!).</div><div style="font-family: Times,"Times New Roman",serif;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_3780.jpg" /></div><div style="font-family: Times,"Times New Roman",serif;"><b>Pumpkin Crumble Pie</b></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Ingredients:</div><div style="font-family: Times,"Times New Roman",serif;">1 recipe pumpkin pie filling [<a href="http://allrecipes.com//Recipe/perfect-pumpkin-pie/Detail.aspx">here</a>]</div><div style="font-family: Times,"Times New Roman",serif;">1 recipe crumble [below]</div><div style="font-family: Times,"Times New Roman",serif;">1 recipe whipped cream [below]</div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Pour the pumpkin pie filling into a buttered 9 inch round ceramic or glass cake pan, and gently sprinkle the crumble on top. Bake at 375 degrees for 15 minutes, then lower the temperature to 350 degrees and bake for 20 minutes more, or until the filling is set, but the center still jiggles when shook. Chill until completely cold, and dollop with whipped cream before serving.</div><div style="font-family: Times,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Times,"Times New Roman",serif;"><b>Cinnamon Crumble:</b></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Ingredients:</div><div style="font-family: Times,"Times New Roman",serif;">1/2 cup brown sugar</div><div style="font-family: Times,"Times New Roman",serif;">1/2 cup all purpose flour</div><div style="font-family: Times,"Times New Roman",serif;">1/4 cup butter, chilled (1/2 a stick)</div><div style="font-family: Times,"Times New Roman",serif;">1 1/2 tsp cinnamon</div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Whisk together the sugar, flour, and cinnamon. Cut the butter in with a fork or your fingertips, until completely combined. (if you use your hands, be careful not to melt the butter)</div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><b>Vanilla Whip Cream</b></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Ingredients:</div><div style="font-family: Times,"Times New Roman",serif;">1/2 cup heavy whipping cream</div><div style="font-family: Times,"Times New Roman",serif;">2 tbs powder sugar</div><div style="font-family: Times,"Times New Roman",serif;">1 tsp vanilla extract</div><div style="font-family: Times,"Times New Roman",serif;"><br />
Whip the cream, sugar, and vanilla together until soft peaks form.</div><div style="font-family: Times,"Times New Roman",serif;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_3657.jpg" /></div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-20262637016962414492010-10-05T21:05:00.000-07:002010-10-05T21:05:07.767-07:00Pear Sorbet<div style="text-align: center;"><img alt="sorbet.jpg picture by nomachomp" src="http://i1003.photobucket.com/albums/af154/nomachomp/sorbet.jpg?t=1286336906" /></div>It's pear season. And back to school season (well, a little bit after that). <br />
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That means:<br />
a. school=no free time=no updating blog<br />
b. pears=sorbet<br />
c. school=blog being neglected!<br />
d. pears=sorbet<br />
e. school=blog becoming a coffin<br />
f. pears=sorbet<br />
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So, in an attempt to revive my blog, I'm here today to share some great news! First of all, I *might* get an DSLR camera for my birthday (Canon Rebel) and secondly it's pear season, which means s-o-r-b-e-t. I don't know about you, but in my opinion there's nothing better for getting the mind off school related stress then watching pear puree churn into delicious sorbet. Seriously. It's hypnotic.<br />
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So, if you're like me and facing stress right now, just scroll down a little bit, whip out an ice cream maker, grab some organic pears, and make some delicious pear sorbet. <br />
<a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=IMG_4268.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_4268.jpg" /></a><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Pear Sorbet</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"></span>adapted from <a href="http://the%20perfect%20scoop/">The Perfect Scoop</a> by David Lebovitz</div><br />
4 ripe pears, pealed cored *note: I used two Red Anjou pears (& didn't peel them) to get the peachy color.<br />
1 1/4 cups water<br />
2/3 cup sugar<br />
1 tsp fresh lemon juice<br />
<br />
Cut the pears into 1 inch cubes, and place in a nonreactive saucepan with 1/2 cup of water. Cook over medium heat for 15 minutes until soft, and beginning to caramelize.<br />
Let the pears cool for a few minutes, then transfer to a blender or food processor with the remaining 3/4 cup water, sugar, and lemon juice. Blend until completely smooth.<br />
Chill until cold (don't churn it unless <u>completely</u> refrigerated) and then process in an ice cream machine. <br />
Scoop into a container and freeze for another couple hours until as hard as desired.Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-22459879226773567322010-08-03T15:46:00.001-07:002010-08-03T16:01:00.942-07:00Chocolate, Butterscotch, Nutella & Pudding Ice Cream Cake<a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=ice-cream-cakesmall.png" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/ice-cream-cakesmall.png" /></span></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I first set my heart on making an ice cream cake when I noticed that the assignment for Daring Bakers July was to make a Swiss Roll Ice Cream Cake. It was ingenious! Layers of silky ice cream and rich fudge resting inside a delicious chocolate swiss roll cake. I knew such a project was a two day affair, and since my patience is of a five year old, I compromised and made this ice cream cake.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Choosing for the layer cakes to be chocolate was simple, for in my mind, homemade cakes can only compare to the artificial (but amazing) box mixes if they are chocolate. Not any chocolate cake, but Hershey's Perfectly Chocolate Cake. The butterscotch was an easy decision as I've always adored Smitten Kitchen's Easy Butterscotch Sauce, and have made it many times. Warm, it can make even the cheapest ice creams taste gourmet. Frozen, it melts in your mouth.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> As for the pudding, well, let's just say at one shopping spree to whole foods I literally bought 8 packs of "cook & serve" pudding, I have since used 2 of them and decided a layer of pudding should take okay. Unfortunately, I misestimated that boxed pudding really doesn't compare to homemade pudding and it freezes really hard. Because it was not quite delicious, below I have included a homemade pudding recipe. Considering it has egg yolks, it should freeze creamy, and not rock solid.</span><br />
<span class="Apple-style-span" style="color: black;"><a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=icecreamcake2.png" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/icecreamcake2.png" /></span></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Nutella is my latest, favorite food and I decided that the only ice cream worthy of being in my creation was nutella ice cream. The recipe literally took 30 seconds to put together, and another 25 minutes to freeze. Rather than spread the ice cream on my cake, I opted for another method, and froze the nutella ice cream in a 9 inch cake pan. When I was assembling the cake, I just popped the ice cream disk out, and placed it over the pudding layer on the cake. It was very handy.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Finally, I "frosted" the cake with a pint of vanilla ice cream. Any flavor would do (coffee sounds amazing) but I didn't have the patience to make another ice cream, and I had some vanilla ice cream in the freezer just begging to be used. I also had some crunchie bars, so I crushed them up and sprinkled them on top. This dessert was a little too delicious if you ask me.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Anyways, I'll spare you any more of the details! The recipe is obviously what you want! :)</span><br />
<a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=icecreamcake2.png" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/icecreamcake3.png" /></span></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Chocolate, Butterscotch, Nutella & Pudding Ice Cream Cake</span><br />
<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hershey's Perfectly Chocolate Cake</span></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">source: </span><a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=184"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">HERE</span></span></a><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">INGREDIENTS:</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=184"></a></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1-3/4 cups all-purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 cup HERSHEY'S Cocoa</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1-1/2 teaspoons baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1-1/2 teaspoons baking soda</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 eggs</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup vegetable oil</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons vanilla extract</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup boiling water</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span>2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. </span><br />
<div id="recipe_dir_block" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: left; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Place the layers in the freezer while you continue with the rest of the recipe.</span></div><div id="recipe_dir_block" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: left; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </div><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Smitten Kitchen's Easy Butterscotch Sauce:</span></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Follow the recipe </span><a href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">HERE</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*one quick note* After making the caramel, let cool and then stir vigorously until it has the consistency of peanut butter.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Vanilla Bean Pudding Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Source: </span><a href="http://allrecipes.com//Recipe/creamy-vanilla-pudding/Detail.aspx"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">HERE</span></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 1/2 cups milk, divided</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pinch salt</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tablespoons cornstarch</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 egg yolks</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon vanilla pastes or seeds for 1/2 a vanilla bean (optional)</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon butter or margarine</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into a bowl, cover the top with plastic wrap, and let cool until it is at room temperature.</span></span><br />
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<div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div><span class="Apple-style-span" style="line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Nutella Ice Cream Recipe</span></b></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup Nutella</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups (cold) Half & Half (or 1 cup heavy whipping cream and 1 cup 2 % milk)</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the ingredients in a blender, and blend on medium speed until combined (about one minute). Process through an ice cream maker according to the manufacturers instructions. While being processed, line a nine inch cake pan with plastic wrap. When the ice cream is of soft serve consistency, pour into the cake pan, and cover with another layer of plastic wrap. Let it freeze for a couple of hours, or until firm.</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span></div><div><span class="Apple-style-span" style="line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">TO ASSEMBLE:</span></b></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 recipe Hershey's Perfectly Chocolate Cake </span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 recipe Smitten Kitchen's Butterscotch Sauce</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 recipe Vanilla Bean Pudding</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 recipe Nutella Ice cream</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pint vanilla ice cream, softened (or another flavor of your choice)</span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 large </span><a href="http://www.cadbury.com.au/Products/Chocolate-Bars/Crunchie-Bar.aspx"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">Crunchie</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Bars, crushed (or another candy bar of your choice) [optional]</span></span></div><div><ol><li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">On a cake plate, place one layer of the Hershey's Perfectly Chocolate Cake.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spread with 1/2 of the butterscotch sauce</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">On the butterscotch sauce, spread 1/2 the vanilla bean pudding.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Top the vanilla bean pudding with the disk of nutella ice cream.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spread the remaining pudding on top the nutella ice cream disk.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place the cake in the freezer for 30 minutes. </span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Take the other layer of cake and spread with the remaining butterscotch. </span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place it on top of the pudding layer, butterscotch side down. </span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"Frost" The cake with the vanilla ice cream, and sprinkle with the crushed Crunchie bars.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Freeze the cake until 10 minute before you plan on serving it. Let it defrost the the fridge for the 10 minutes before serving.</span></span></li>
</ol></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></div></div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-84254633189715654182010-08-01T10:39:00.000-07:002010-10-05T21:05:48.049-07:00Blueberry Crumble Muffins<span class="Apple-style-span" style="font-family: 'Times New Roman';"><a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=bigblueberrymuffin.jpg" target="_blank"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/bigblueberrymuffin.jpg" /></a></span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"> Blueberry plants are fickle little things. My family has tried to grow them several times, and we usually end up with sour little berries attached to shriveled plants. Of course, it may be that we just suck at gardening, or that we neglect to water them, but after many dead blueberry plants, my dad decided that we should just buy blueberries when in season. </span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"> After grocery shopping yielded an abundance of blueberries, I decided that rather than just stuffing my face with the blueberries (which I could easily do) I wanted to bake with them. As pie requires lots of time, I decided to make blueberry muffins instead. </span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"><span class="Apple-style-span" style="font-size: medium;"><a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=blueberrymuffin.jpg" target="_blank"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/blueberrymuffin.jpg" /></a></span></span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"> The muffins were extremely easy to put together, and tasted amazing. The muffins were moist, sweet, and soft, and studded with vast amounts of ripe blueberries. The streusel added a sweet crunch to the muffins that really took them from being great, to fantastic.</span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"><span class="Apple-style-span" style="font-size: medium;"><a href="http://s1003.photobucket.com/albums/af154/nomachomp/?action=view&current=IMG_3571.png" target="_blank"><img border="0" src="http://i1003.photobucket.com/albums/af154/nomachomp/IMG_3571.png" /></a></span></span><br />
<span style="font-family: 'Times New Roman'; font-size: 12pt;"> As I love all things mini (hinted at by the blogs title), I made some mini blueberry muffins, and some full sized. The mini’s were perfect for a one bite treat, and the large muffins were, well, larger. I can not stress how much I wish I had one of these muffins right now. But I guess I have to just stare at the pictures and drool.</span><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">Blueberry Crumble Muffins</span></span></b></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Original Source: </span><a href="http://thecuttingedgeofordinary.blogspot.com/2010/05/to-die-for-blueberry-muffins-revisited.html"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">here</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes 7 muffins</span><br />
<br />
<div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Muffin batter:</u></span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups all-purpose flour</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup + 2tbs white sugar</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon salt</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons baking powder</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup vegetable oil</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 egg</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup milk </span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup fresh blueberries</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Streusel topping:</u></span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ +2tbs cup white sugar</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 + 2 tbs cup all-purpose flour</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup butter, melted</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 teaspoons ground cinnamon</span></div><div class="MsoNormalCxSpMiddle"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">turbino sugar</span></div><div class="MsoNormalCxSpMiddle"></div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 375 degrees. Line muffin pan with 7 muffin liners.</span></li>
<li><o:p><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></o:p><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Whisk together the flour, sugar, salt and baking powder.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a another bowl mix together the vegetable oil, egg, milk, vanilla extract, and lemon zest. Stir well. Pour the wet ingredients into the dry ingredients and mix just until you have a thick and slightly lumpy batter. Fold in the blueberries. Fill muffin cups 3/4 full.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the sugar, flour, and cinnamon in a small bowl. Add the butter and mix with you fingertips until like moist sand. Sprinkle the streusel over the top of the muffins. Lightly sprinkle the muffins with turbino sugar.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake for 25 to 30 minutes or until a toothpick come out clean.</span></li>
</ol>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com0tag:blogger.com,1999:blog-4367516489327568074.post-80036810821390439772010-07-17T17:01:00.000-07:002010-10-05T21:06:19.787-07:00"The Perfect Loaf"<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TEJJckfDy-I/AAAAAAAAAB8/I6HPHw-gQcI/s1600/IMG_3523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TEJJckfDy-I/AAAAAAAAAB8/I6HPHw-gQcI/s320/IMG_3523.JPG" /></a></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><o:p></o:p></span></div></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Verdana; font-size: 10pt;"><span style="font-family: inherit; font-size: small;">When I first bought a bread machine, I was ecstatic over the fact that I could make bread in a mere 3 hours. After several flops, I realized that the bread recipes that came with the machine were utter trash, and made it my quest to find a bread machine recipe for "The Perfect Loaf". After many hopeless rounds of trial and error, I think I have come very close to perfection. In my eyes, this means a white bread which is high-rising, and tender, but still sturdy. I think this bread fits that criteria! It's perfect in sandwiches, excellent for french toast, and can be eaten plain, or with a smear of butter as well. </span><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TEJJmNYLkTI/AAAAAAAAACE/Dfyi1gqOtos/s1600/IMG_3479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Xb2LBF2LfmE/TEJJmNYLkTI/AAAAAAAAACE/Dfyi1gqOtos/s320/IMG_3479.JPG" /></a></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><i><span style="font-family: Times;">The breads is ready to go into the oven. The white ones are dutch crunch, brown speckled ones are cinnamon swirl, and the plain, are well, plain. </span></i><span style="font-family: Verdana; font-size: 10pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; margin: 0.1pt 0in; text-align: left;"><span style="font-size: small;">If you haven't already guessed, the bread in these pictures are TEENY! The length and width are just a couple inches each! (which makes the perfect for giving away as gifts) I bought the loaf pans from </span><span style="font-size: small;"><a href="http://www.worldmarket.com/home/index.jsp"><span style="color: blue;">costplus</span></a></span><span style="font-size: small;">, and they are fantastic!</span><span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Verdana; font-size: small;">This bread also has a secret cup of whole wheat flour that no one will know about! I have actually used two cups of whole wheat flour, and it's still just as delicious, but I love the light color of this bread when you only use one! </span><span style="font-family: Verdana; font-size: small;"> I like to delude myself into believing that this bread must be healthy because it has whole wheat flour. :)</span><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TEJJv_3SLqI/AAAAAAAAACM/yGkpxT0Oj-U/s1600/IMG_3502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Xb2LBF2LfmE/TEJJv_3SLqI/AAAAAAAAACM/yGkpxT0Oj-U/s320/IMG_3502.JPG" /></a></div><span style="font-family: Verdana; font-size: 10pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><i><span style="font-family: Times;">The bread is cooling on a "pastry rack" (aka. my toaster oven's rack).</span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Verdana; font-size: 10pt;"><span style="font-family: Verdana, 'Times New Roman', serif; font-size: small;">The standard 9'' x 4'' bread pan will also work for this recipe, and if you just want delicious bread quickly, you can allow your bread machine to complete the whole bread making shebang. Those without bread machines, don't despair, I've included directions on how to make this bread by hand too.</span></span><br />
<span style="font-family: Verdana; font-size: 10pt;"><span style="font-family: Verdana, 'Times New Roman', serif; font-size: small;"><br />
</span></span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Xb2LBF2LfmE/TEJJ3ASgqnI/AAAAAAAAACU/SZ3u0wcOJ00/s1600/IMG_3526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_Xb2LBF2LfmE/TEJJ3ASgqnI/AAAAAAAAACU/SZ3u0wcOJ00/s320/IMG_3526.JPG" /></a></div><span style="font-family: Verdana; font-size: 10pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><i><span style="font-family: Times;">The texture of this bread is phenomenal! And look, you can't tell there is a cup of whole wheat flour!</span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
<b><span style="font-family: Courier; font-size: 10pt;">"The Perfect Loaf" (according to Mia)</span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2 eggs</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">1 ¼ cup warm water</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">3 tbs oil</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2 tbs sugar</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">1 tbs honey</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">¼ cup buttermilk powder (or dry milk)</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2 tsp salt</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2c bread flour</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">1c all purpose flour</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">1c whole wheat flour</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2 tbs vital wheat gluten</span><i><span style="font-family: Times; font-size: 10pt;"> </span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Courier; font-size: 10pt;">2 ¼ tsp instant yeast (1 yeast packet)</span><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></li>
</ul><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><i><u><span style="font-family: Courier; font-size: 10pt;">METHOD A (Just Bread Machine)</span></u></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><span style="font-family: Courier; font-size: 10pt;"> Make the bread your bread machine using the regular cycle, 2lb,& the crust color of your choice. Add the ingredients in the order you bread machine suggests.</span><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><i><u><span style="font-family: Courier; font-size: 10pt;">METHOD B (Bread Machine, then by hand)</span></u></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Courier; font-size: 10pt;">sing your bread machines dough cycle, make the dough for this bread. Remove the dough and let it chill in your fridge for at least 30 minutes. (you can drop the "chilling" step if you're impatient.)</span><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Courier; font-size: 8pt;">method B1 (mini loaves) [MAKES 12]</span></u><span style="font-family: Times; font-size: 8pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Courier; font-size: 8pt;">Grease and flour 12 mini bread loaves (about 3 1/2'' by 2'' large) Cut of 3.5 oz pieces of doughs, and gently shape into loafs. Let each piece of dough rise covered in a mini pan until the dough brims 1/2 inch over the top of the pan. Bake at 350 degrees for 15-20 minutes (set the time to 10 minutes at first) until an internal thermometer reads 190-200 degrees. Rub the tops with butter if you want the crust to be extra soft. </span><span style="font-family: Times; font-size: 8pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Courier; font-size: 8pt;">method B2 (a large 9'' by 5'' loaf)[MAKES 1]</span></u><span style="font-family: Times; font-size: 8pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Courier; font-size: 8pt;">Grease and flour a 9'' by 5'' pan. Form the dough into a loaf and let it rise, covered, in the pan, until it brims 1 inch over the loaf pan. Bake at 350 degrees until the internal temperature is 190-200 degrees(about 30-40 minutes). Rub the top with butter if you want the crust to be extra soft.</span><span style="font-family: Times; font-size: 8pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><i><u><span style="font-family: Courier; font-size: 10pt;">METHOD C (By Hand)</span></u></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><span style="font-family: Courier; font-size: 10pt;"> Combine all the dry ingredients, add the wet ingredients and stir until combined. Kneed until smooth. Let the dough double in size [covered & let rise in a warm place], punch it down, let it double once more, and proceed by looking at steps b1 (mini loaves), or b2 (large loaf) found in METHOD B. Couldn't be simpler. :)</span></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/_Xb2LBF2LfmE/TEJJ9RK1xUI/AAAAAAAAACc/eIb88OVEqek/s320/IMG_3551.JPG" /></div></div><div align="center" class="MsoNormal" style="margin: 0.1pt 0in; text-align: center; text-indent: -0.25in;"><i><span style="font-family: Times;"> Mini sandwiches made with mini bread.</span></i><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-indent: -0.25in;"><span style="font-size: x-small;"><br />
</span><br />
<div style="font-family: Verdana,"Times New Roman",serif;"><span style="font-size: small;">P You can email me at nomachomp@gmail.com if you would like the recipe for either the dutch crunch, or cinnamon swirl bread.</span></div></div>Miahttp://www.blogger.com/profile/00715657816456842301noreply@blogger.com6