tag:blogger.com,1999:blog-75319074613406623852024-02-20T12:28:51.383-08:00thehedonistickitchenthe hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7531907461340662385.post-40234283688889923382018-12-31T05:14:00.001-08:002020-12-12T07:03:52.282-08:00Coconut Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><i>Coconut Cookies</i></td></tr>
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These chewy, buttery Coconut Cookies are not something I would haver ever thought I'd make during the Christmas season, but I came across this recipe after realizing I didn't have the ingredients to do cookie bars. "next level" the assortment of cookies to present as gifts or displayed during Thanksgiving/Christmas season. I was too exhausted to "next level" it with a bar cookie, so I was happy to find a simple cookie recipe AND I could use the left over coconut flakes from a previous recipe (best coconut cake ever!) I'm so happy I discovered this recipes a few years back and continue to use it every year. It's really that good!<br />
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My mother casually brings up these cookies every year, along with many other casual requests....how big is the turkey? Are you making in an order for these cookies starting before Thanksgiving, along with throwing out hints of what I should make for the two holidays that I now host. There is nothing more enjoyable then being totally exhausted from weeks of prep just prior to Thanksgiving and having your mother ask you what your making for Christmas. I to bigger Thanksgiving bird so SHE gets leftovers. .<br />
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So glad to have stumbled on someone's family recipe and having it end up as one of my most popular cookies with co-workers and especially my mother..."are you making the coconut cookies again" is no pressure at all. <br />
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I've adapted this family recipe from <a href="https://www.allrecipes.com/recipe/9589/chewy-coconut-cookies/">N. Hoff</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Coconut Cookies</i></td></tr>
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<b>Ingredients:</b><br />
1 1/4 cup all purpose flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup butter (unsalted)<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 1/3 cup flaked coconut<br />
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Pre-heat oven to 350 degrees. Combine dry ingredients and set aside.<br />
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In a stand or hand held mixer cream together butter and sugars first until smooth, then add the egg and vanilla and beat until light and fluffy. Add dry ingredients and mix until just incorporated and fold in the coconut. Drop dough by teaspoon onto parchment paper. I used the two teaspoon method of dropping the dough onto cookie sheet but trying to keep them as uniform as I could. Cookies should be about 3 inches apart.<br />
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Preheat oven to 350 and bake for 7 - 10 minutes. I have a convection oven so my cookies were done sooner. Look for lightly toasted around edges. Cool on sheet pan or wire rack.<br />
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<li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; outline: none; width: 393.297px;"><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1 1/4 cups all-purpose flour"><br /></label><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; font-family: "source sans pro", arial; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1 1/4 cups all-purpose flour"><div>
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<ul class="checklist dropdownwrapper list-ingredients-2" id="lst_ingredients_2" ng-hide="reloaded" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0); box-sizing: border-box; caret-color: rgb(45, 45, 45); color: #2d2d2d; float: left; font-family: "Source Sans Pro", Arial; font-size: 16px; list-style: none; margin: 0px 1.5rem 0px 12.40625px; outline: none !important; padding: 0px; width: 393.296875px;">
<li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; outline: none !important; width: 393.296875px;"><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1/2 cup white sugar"><br /></label></li>
<li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; outline: none !important; width: 393.296875px;"><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1 egg"><br /></label></li>
<li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; outline: none !important; width: 393.296875px;"><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1/2 teaspoon vanilla extract"><br /></label></li>
<li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; outline: none !important; width: 393.296875px;"><label class="checkList__item" ng-class="{true: 'checkList__item'}[true]" style="box-sizing: border-box; cursor: pointer; display: inline-block; float: left; margin: 0px; outline: none; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;" title="1 1/3 cups flaked coconut"><input data-id="3789" data-role="none" name="ingredientCheckbox" ng-click="saveIngredient($event,3789)" style="-webkit-appearance: none; background-color: transparent; border: 0px; color: #2d2d2d; cursor: pointer; float: left; font-family: "Source Sans Pro", Arial; margin: 0px; opacity: 0; outline: none; position: relative; width: 0px;" type="checkbox" value="N" /><br /></label></li>
</ul>
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the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com0tag:blogger.com,1999:blog-7531907461340662385.post-62179967914619230022018-12-12T04:40:00.000-08:002018-12-31T04:22:55.759-08:00Stuffed Artichokes <div dir="ltr" style="text-align: left;" trbidi="on">
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Tis the season, so stuffed artichokes are on the menu - not that you can’t make stuffed artichokes anytime of the year, BUT like my last post, (<a href="https://www.thehedonistickitchen.com/" target="_blank">Ricotta Cookies</a>) it’s a holiday menu must have. This year I switched Italian breadcrumbs with Italian seasoned panko crumbs. I was inspired by making <a href="https://barefootcontessa.com/recipes/sausage-stuffed-mushrooms" target="_blank">Ina's stuffed mushroom recipe</a><span style="color: black;"><a href="https://barefootcontessa.com/recipes/sausage-stuffed-mushrooms" target="_blank"> </a>which ended in a </span>soft creamy breadcrumb in the inside and crispy on the outside.<br />
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The artichokes were so massive, I brought them to work and gave them to two co-workers who have never eaten a stuffed artichoke ( I know....crazy) and they loved them. I am literally a psychopath when it comes to feeding people. Tell me you haven't eaten a certain recipe or tried a fresh fig and it's my duty to educate you. Best part is that they are finicky, but then told me they were delicious.<br />
I knew, but it's nice to convert another group of people.<br />
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<b>Ingredients:</b><br />
3 Artichokes<br />
1 Tbsp olive oil (<a href="https://www.colavita.com/" target="_blank">Colivita</a>)<br />
2 sweet Italian sausages<br />
1 heaping tbsp chopped garlic<br />
2 1/2 cup Italian seasoned panko breadcrumbs<br />
1/4 cup grated Parmesan cheese<br />
3 Tbs butter<br />
Pinch of salt to taste<br />
1/2 tsp pepper<br />
Parsley (optional)<br />
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<b>Braising Liquid:</b><br />
1/2 cup wine<br />
1 1/2 cup chicken stock<br />
1/2 squeezed lemon<br />
1 tbsp butter<br />
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The braising liquid will vary depending on size of pan (if up double the recipe always fill pan with 1 part wine and 3 parts chicken stock, so that liquid measures almost half way up artichoke.<br />
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Preheat oven to 350 degrees. Add 1 tbsp of olive oil to pan. Remove sausage from casing and simultaneously brown and crumble using fork and wooden spoon. Once browned, add 1 heaping table spoon of garlic for about 1 minute. Add 3 tbs butter until melted then add Panko breadcrumbs. Mix until slightly toasty. Bread crumbs will look dry but they will get plenty of moisture from braising, then add salt and pepper to your taste.<br />
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Cut stem of artichoke off evenly so artichoke can stand on its on. Cut 1/2 inch or more of top off and trim top off of any leaves so they have a blunt end.<br />
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Start to stuff the artichokes with stuffing mix holding them over the frying pan full of the sausage Panko mix (to catch what falls from artichoke) keep packing in the middle and in between leaves of artichokes. Place artichokes in pan of choice. I used my La Creuset (which holds 3 monster artichokes) but use any pan and cover with aluminum foil. Remember to adjust the liquids in pan.<br />
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Bake for 60 minutes or until I knife can be stabbed into the center with no give. NO GIVE.<br />
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Remove the stuffed artichokes and reduce the broth and wine half way, then add a tbsp of butter. Whisk and flavor with salt, pepper or more lemon. Season to taste.<br />
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the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com0tag:blogger.com,1999:blog-7531907461340662385.post-47817354208805397882018-11-30T15:38:00.001-08:002018-12-03T12:03:55.272-08:00Almond Ricotta Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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If you're on the look-out for a great Ricotta Cookie recipe or looking for a better one - THIS is the recipe! I can't take complete credit for the recipe, the original was given to me by my sister-in-law, but it has a permanent place on my holiday cookie rotation.<br />
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These cookies are super soft, airy and versatile. This particular batch is almond flavored (my favorite) but I've included some additional flavor options below.<br />
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<u>Lemon Ricotta Cookies</u> - add lemon juice to glaze and add sprinkle with lemon rind.<br />
<u>Anise Ricotta Cookies</u> - add anise extract to cookie and/or glaze with traditional colored sprinkles.<br />
<u>Orange Ricotta Cookies</u> - add orange juice to glaze and add sprinkle of orange rind.<br />
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<b>Ingredients:</b><br />
<br />
4 cups flour (I spoon ingredients and level off instead of scooping) into cup and don’t scoop. Add another 1/2 cup of flour if the dough is too tacky for you.<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 cup (2 sticks) butter<br />
2 cups sugar<br />
2 eggs<br />
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1 pound whole ricotta*(I used a 1 LB, but recipes allows for 15 oz container)<br />
1 tsp vanilla (I added a tsp almond extract)<br />
<br />
<br />
If you don't have a small cookie scoop, roll out the dough with your hands, but expect it to be a bit tacky. The recipe is for 6 dozen cookies, but I make larger cookies.<br />
<br />
Set oven to 350 degrees. Line baking sheets with parchment paper.<br />
<br />
Sift together dry ingredients. In stand mixer or with handheld, cream the butter and gradually add sugar scraping down the sides of bowl and continue to mix for a few minutes. Add eggs one at a time, beating well. Beat in ricotta and vanilla (in my case both vanilla and almond.) Add the flour mixture to the batter until dry ingredients are incorporated. <br />
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<b>Frosting:</b><br />
2 cups powdered sugar<br />
3 tablespoon milk<br />
1/2 teaspoon of almond extract<br />
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The glaze should be thick and spooned over cookie, so eyeball the consistency. Sprinkle with crushed almond nuts. Cookies freeze well but will stick together slightly. Freeze cookies first before you place them in a freezer bag.<br />
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the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com0tag:blogger.com,1999:blog-7531907461340662385.post-60368478404168891092012-05-09T14:47:00.000-07:002012-05-09T14:47:54.952-07:00Sticky Toffee Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWtBTJFMOMGfivaJCDzOBFmahUVV7EddYEtlvqyJSM2FZ6n0Uiysr1KY6eGnHhm15visyuI48yuN-T8ogsqwjT-mMAxrs04xP9Zd82m1RHggF-wS9ccG7458f_XRq3be9gDDMHpBrbU0/s1600/Sticky+Toffee+Pudding+-+The+Hedonistic+Kitchen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWtBTJFMOMGfivaJCDzOBFmahUVV7EddYEtlvqyJSM2FZ6n0Uiysr1KY6eGnHhm15visyuI48yuN-T8ogsqwjT-mMAxrs04xP9Zd82m1RHggF-wS9ccG7458f_XRq3be9gDDMHpBrbU0/s400/Sticky+Toffee+Pudding+-+The+Hedonistic+Kitchen.JPG" uda="true" width="400" /></a></div><br />
I have never eaten this dessert before. Toffee Pudding just seemed "old school" to me, sort of like grape nut pudding, so when my friend Gordon was in town for a visit, we decided to visit a restaurant I had heard raves about. The restaurant was wonderful, but the desserts were unbelievable (they got me at homemade gelato) of course, I had to order the chocolate terrine. Gordon, god bless him, chose the Toffee Pudding with vanilla bean gelato. When his dish arrived, it looked NOTHING like what I had expected a Toffee Pudding to look like. My mind pictured a wet blob with chunks of dates poking out. Where I got this image, I don't know. Gordon took his first bite and responded with...."oh honey"..... I knew I had better take a bite before he got close to finishing or we would have ended up in a spoon fight. I was pleasantly surprised, it was hard to identify the dates in this warm, moist cake that was topped with hot caramel sauce and the vanilla bean gelato, just took it over the top and back. I was literally rolling my eyes and moaning. I'll admit we did that with everything we ate, but I immediately told my partner in crime that I had to find a recipe for this dessert.<br />
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I did a search and finally came up with something that looked close to what I thought would work well, so thank you <a href="http://www.dishinanddishes.com/recipe/sticky-toffee-pudding/" target="_blank">dishinanddishes</a>. I tried tweaking it and experimented with a few changes, like brown sugar over white (overkill) and using the method of expresso and boiling water, but easier to use 3/4 cup of hot black coffee. I will add, that I did go to another restaurant and ordered this dessert again, but the pudding was more light and tender and in my humble opinion, totally wrong for the heavier caramel. This recipe was better.<br />
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Quick tip, since I made this dessert several times (yeah, it was that good). Spoon the flour into your measuring cup instead of scooping and sift your ingredients. There is a difference in the measurements when you scoop versus spooning. I also used an extra large cupcake baking tin because it's what I had on hand. It makes enough for 6 cakes. I purchased<a href="http://ciaobellagelato.com/blog/?tag=tahitian-vanilla-gelato" target="_blank"> Ciao Bella's Tahitian Vanilla Gelato</a> to add to the Toffee Pudding, which I highly recommend if you can find it. I could dedicate a blog to this gelato. I sliced up some candied ginger for decoration/contrast and I was surprised at how perfect it was with the Toffee Pudding. Lots of taste sensations going on. I have already bought more ingredients to make this again for friends.<br />
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<strong>Sticky Toffee Pudding:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/sticky-toffee-pudding" target="_blank">(printable recipe)</a><br />
<br />
1/2 (8 OZ.) package Majool dates (chopped)<br />
1/2 t. vanilla extract<br />
3/4 cup of hot coffee<br />
1/2 t. baking soda<br />
6 Tbs butter, softened <br />
2/3 c. sugar<br />
2 eggs<br />
3/4 c. flour<br />
1 t. baking powder<br />
pinch of salt<br />
<br />
<strong>FOR THE SAUCE:</strong><br />
2 sticks butter <br />
1 1/2 c. brown sugar<br />
3/4 c. heavy cream<br />
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<br />
DIRECTIONS:<br />
<br />
Preheat oven to 350º. In food processor, add dates and pulse until they are cut into smaller pieces. Add vanilla extract, hot coffee, and baking soda. Pulse until pasty with just small pieces of dates visible. I let the food processor go for awhile.<br />
In a stand mixer add butter and sugar and mix until light and fluffy. Add eggs one at a time, beating after each. Turn mixer to lowest speed. Add sifted flour and baking powder and salt and just mix until incorporated. Add in wet date mixture and just blend. Do not over-mix. Pour into sprayed muffin tins and bake for 12- 15 minutes, until the middles are fairly firm. Remove from muffin tin and cool a bit. <br />
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SAUCE DIRECTIONS:<br />
<br />
To make sauce, melt butter in a small saucepan over medium heat and stir in brown sugar until it gets foamy, about 3-4 minutes. Add heavy cream and stir. Pierce muffins with fork and pour warm sauce over muffins. Serve warm sauce over warm pudding muffins. Add slices of candied ginger and vanilla gelato or ice cream.<br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com2tag:blogger.com,1999:blog-7531907461340662385.post-76538710519599751892012-02-26T09:06:00.000-08:002012-02-26T09:06:04.439-08:00Rainbow Venetians<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBppa2uGOgYTxmbTjiPpZsxD8EvR4hquL4b-h9ZMr1SszBOlbVOm8U33XaujP2GHfJWKFGU5aqBEsPpRD2pmHgqUtoNE9Klymv7SOl3pZvI3gYHWi7hxvYpRP7iHrEKy7VvY8ut4TVjY/s1600/Venetian+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBppa2uGOgYTxmbTjiPpZsxD8EvR4hquL4b-h9ZMr1SszBOlbVOm8U33XaujP2GHfJWKFGU5aqBEsPpRD2pmHgqUtoNE9Klymv7SOl3pZvI3gYHWi7hxvYpRP7iHrEKy7VvY8ut4TVjY/s400/Venetian+Cookies.jpg" width="400px" /></a><br />
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This cookie is impressive to look at, isn't it? Almond cake layered with apricot filling, then topped with bittersweet chocolate. The assembly takes some time, but the ingredients are simple and I think the outcome is worth it. They are delicious. In fact, they are so good, that I sent Sluggo (boyfriend) to his job site with the leftover scraps of cookie, not the perfectly shaped nuggets I kept for my cookie platter. The boys apparently loved them. Although I don't think it takes much to impress this bunch.<br />
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The recipe is from the Family Circle Encyclopedia of Cooking, which I absolutely love. It's my old school standby cookbook. I love this cookbook so much that when I mysteriously lost it.....I ended up purchasing another one. Coincidentally, I did see the same cookbook on my best friend Karen's bookshelf. When I questioned her about "the coincidence" her voice got high and defensive and she claimed she had the book for YEARS. I still suspect she "borrowed" the book, used it several times and then claimed it as her own. She's forgetful like that.<br />
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You might notice that the cookie has these small holes in them. I attribute this to using almond paste in a tube instead of a can. I could not go into one more store the weekend I made these. The canned paste is much smoother to work with.<br />
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<strong>Rainbow Venetians:</strong><br />
<em><span style="font-size: x-small;"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/home/venetian-rainbows" target="_blank">(printable recipe)</a></span></em><br />
1 can 8 oz. of almond paste (not Marzipan)<br />
3 sticks butter (softened) 1 1/2 cups<br />
1 cup sugar<br />
4 eggs separated<br />
1 tsp almond extract<br />
2 cups sifted flour AP flour<br />
1/4 tsp salt<br />
10 drops green food coloring<br />
8 drops red food coloring<br />
1 jar (12 oz) apricot preserves<br />
5 oz semi sweet chocolate<br />
<br />
Preheat oven to 350. Grease three 13x9x2 baking pans lined with wax paper (greased)<br />
Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer or stand mixer until light and fluffy, about 5 minutes. Beat in flour and salt.<br />
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Beat egg whites in medium-size bowl with electric mixer until stiff peaks form. Stir into almond mixture with wooden spoon, using a turning motion similar to folding.<br />
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Remove 1 1/2 cups batter: spread evenly into one of the prepared pans. Remove another 1 1/2 cups batter to a small bowl: tint with Green food coloring. Spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into third prepared pan.<br />
<br />
Bake in preheated oven for 15 minutes or until edges are lightly golden. (note: cake layers will each be 1/4 inch thick.) Immediately remove cakes from pans onto large wire racks. Cool thoroughly.<br />
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Place green layer on one of of the jelly-roll pans turned upside down. Heat apricot preserves in small saucepan: strain. Spread half of the warm preserves over green layer to edges.<br />
Place yellow layer on top. Spread with remaining preserves. Place pink layer, top side up, on yellow layer.<br />
Cover with plastic wrap and weigh down with large wooden cutting board or heavy flat tray. Refrigerate overnight.<br />
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Melt chocolate in top of double boiler or microwave for 1 approximately 1 minute and stir until smooth.<br />
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Trim cake edges even. Cute cake crosswise into 1-inch strips. Frost top pink layer with chocolate. Smooth with butter knife. Turn strip over and frost bottom, lay on side until chocolate dries (hardens) Cut in 1 inch pieces. Repeat with all strips.<br />
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Makes about 6 dozen<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTToiJKZvskImWfxKry_i96C4i23E6euCP7ur1LXC-1YmJvbY04TZfYI7vJO0DoJqVujOK5zcnK3wLYufS1v_VDhCsCp45hrraYeEMID94tqX8HcsPOjuBA-0WTA1-FrzJtAlnG4o1H8/s400/Rainbow+Venetian+cookies+-+The+Hedonistic+Kitchen.jpg" width="400px" /></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com1tag:blogger.com,1999:blog-7531907461340662385.post-56952645049978939182011-10-06T14:26:00.000-07:002011-10-06T14:26:00.070-07:00Apple Clafouti<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaHN1YWUVCfbY2WEz6Zr6wlF7AKzpUr-XdnlXTYZOKCt9_Oa9fqMV-nPea5W8_kkvNgApffbO1MWfzY1tydV-BnNyu0z-BF0W578b2NecoUYqq_kDyCa7RV7MC_Rx3gIBjeX3k9MgqQI/s1600/Apple+Claufoutis+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaHN1YWUVCfbY2WEz6Zr6wlF7AKzpUr-XdnlXTYZOKCt9_Oa9fqMV-nPea5W8_kkvNgApffbO1MWfzY1tydV-BnNyu0z-BF0W578b2NecoUYqq_kDyCa7RV7MC_Rx3gIBjeX3k9MgqQI/s400/Apple+Claufoutis+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
Clafouti is described as a French dessert with a flan-like batter. I disagree. I was reminded of custard and even a moist bread pudding, but flan....not really. That being said, this Clafouti was a perfect union between the slightly sweet batter, the tart apples and the cinnamon and sugar topping to made this a kick-ass dessert. <br />
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The original recipe is from <a href="http://www.saveur.com/article/Recipes/Apple-Clafouti#comments">Sally Schmidt</a> (original owner of <a href="http://en.wikipedia.org/wiki/The_French_Laundry">French Laundry</a> before <a href="http://www.frenchlaundry.com/">Thomas Keller</a>) The only tweaking I did, if you want to call it tweaking, was that I used really good ingredients and chose Calvados as my brandy. The idea from <a href="http://www.foodnetwork.com/recipes/michael-chiarello/apple-clafouti-recipe2/index.html">Michael Chiarello's Clafoutis recipe</a>.<br />
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I did take this dessert to work. One co-worker, who could actually pronounce Clafouti and was familiar with the dessert, said that he'd like to kiss someone just so he could transfer the flavor to their mouth. The compliment was was flattering and in no way creepy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wOP58uJ0LJFESzbBdV6o-ZDb5Accfm3B_G66a8wSjsjjlEryqRwyOUQHv5AoHFs5A-qRFFR8YKam6fKbg4TlX23fTXcqrmQrhPPweb24MZ30TpnItdLU8WKlTjSKFKweWsAtv8leyno/s1600/The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wOP58uJ0LJFESzbBdV6o-ZDb5Accfm3B_G66a8wSjsjjlEryqRwyOUQHv5AoHFs5A-qRFFR8YKam6fKbg4TlX23fTXcqrmQrhPPweb24MZ30TpnItdLU8WKlTjSKFKweWsAtv8leyno/s400/The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
<strong>Apple Clafouti</strong><br />
<strong><a href="https://sites.google.com/site/thehedonistickitchenrecipes/apple-clafouti">(printable recipe)</a></strong><br />
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<strong><span style="font-size: x-small;">FOR THE BATTER: </span></strong><br />
3 eggs <br />
1 cup light cream<br />
8 tbsp unsalted butter, melted <br />
1 tsp. Neilson-Massey Vanilla bean paste<br />
2⁄3 cup all-purpose flour <br />
1⁄2 cup sugar<br />
1⁄2 tsp. kosher salt <br />
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<strong><span style="font-size: x-small;">FOR THE APPLES:</span> </strong><br />
4 tbsp. unsalted butter <br />
4 Granny Smith apples, peeled, cored, and sliced <br />
1⁄2 cup plus 2 tsp. sugar <br />
3 tbsp Calvados<br />
Ground cinnamon <br />
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<strong>To prepare batter:</strong> Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. <br />
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Grease a 10" pie plate with remaining butter, then set in oven to heat. <br />
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<strong>For the apples:</strong> Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are semi-soft, about 5 minutes. <br />
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Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon together and sprinkle over batter. Bake until Clafouti is golden and set in the center, 25–30 minutes. <br />
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Drizzle with warmed reserved apple juices. <br />
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Best served at room temperature with whipped cream, powdered sugar or ice cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2m_NSsNHP_zL3UPlL3FMZOiACcBUVJJBKl3GOslAfZlH2d1a1XN8eMjH1GWFpQSZGekoQPCWhoxHs_vjKP7KJSKWk11CHfyHCNAr8Na8zx2LPsakL9m6nYGC9LAGnvSAcXBUP7vkEVg/s1600/Apple+Claufoutis+1+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2m_NSsNHP_zL3UPlL3FMZOiACcBUVJJBKl3GOslAfZlH2d1a1XN8eMjH1GWFpQSZGekoQPCWhoxHs_vjKP7KJSKWk11CHfyHCNAr8Na8zx2LPsakL9m6nYGC9LAGnvSAcXBUP7vkEVg/s400/Apple+Claufoutis+1+The+Hedonistic+Kitchen.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still hot Clafoutis</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com1tag:blogger.com,1999:blog-7531907461340662385.post-66398787868875517082011-08-05T10:27:00.000-07:002011-08-05T10:28:45.803-07:00Buffalo Chicken Dip<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_7whymk="149" closure_uid_t2eig9="155"><div closure_uid_twlwvb="147"><br />
<div class="separator" closure_uid_7whymk="209" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ayydJebVyBrOpBLxITYRhuDD_toHmBgQFTUTqZ5foz1oFqF1lUCldd88qB8fUF2znQsZgJLHoIqPBTWA5WbP3ou8axxwcC-xLby1HypvZgmZsFCZW6jDT0YAjSt9NIGOyXU8sw37yIM/s1600/Buffalo+Chicken+Dip-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ayydJebVyBrOpBLxITYRhuDD_toHmBgQFTUTqZ5foz1oFqF1lUCldd88qB8fUF2znQsZgJLHoIqPBTWA5WbP3ou8axxwcC-xLby1HypvZgmZsFCZW6jDT0YAjSt9NIGOyXU8sw37yIM/s400/Buffalo+Chicken+Dip-+The+Hedonistic+Kitchen.jpg" t$="true" width="400" /></a></div><div closure_uid_7whymk="148"><br />
</div><div closure_uid_7whymk="272"><div closure_uid_l5aw7y="148"><div closure_uid_7swtf7="162">Move over Vegetable, Artichoke and Parmesan and Mexican dip, your all history. The most popular low maintenance appetizer amongst my friends would easily be this Buffalo Chicken dip. I can promise you it will be the first thing to go regardless of what else you have on the table. Thanks to Karen, who introduced us to this tangy goodness at a BBQ a few months back. I can't count the number of times I have already made it. I knew it was a winner because after the first bite, we all went in for the kill. We literally attacked this dip. You would have thought it was a eating competition, except I am pretty sure they don't moan at eating competitions. We all did.... and apparently, it's not just a dip, but a condiment as well. My niece smeared it on her burger and <a href="http://www.buymeposters.com/product/995442/mr-bill-sluggo.php">Sluggo</a> (the boyfriend) used it to jazz up my bland turkey taco's. If your not a fan of anything with this much kick (although I don't think its that spicy) you can lower the amount of hot sauce and use whatever cheese you like. You literally throw it all in a bowl and bake until bubbly. </div></div><br />
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</div><div closure_uid_l5aw7y="154"><strong>Ingredients:</strong></div><div closure_uid_l5aw7y="181"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/buffalo-chicken-dip">(printable recipe)</a></div><div closure_uid_l5aw7y="169">2 8 oz. pkg. cream cheese, softened </div><div closure_uid_l5aw7y="170">1 cup blue cheese dressing</div><div closure_uid_l5aw7y="171">1 cup Frank's RedHot Sauce</div><div closure_uid_l5aw7y="172">1 cup shredded combination pizza cheese (mozzarella or crumbled blue cheese)</div><div closure_uid_l5aw7y="173">2 cans (12.5 oz. each) chicken, drained </div><br />
Heat oven to 350°F. Combine all ingredients and bake for 20 minutes or until mixture is bubbling and slightly burned around the edges. Serve with tortilla chips or vegetables. <br />
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<div class="separator" closure_uid_7whymk="264" closure_uid_soqf6y="199" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQLKWkledbYc_TAdUlT1tS72nEE7U66OaMEaOsxbumHGpdz-TIt_Yofyt4X18fW4hPvsQTrdjy80hTUz8TnZzbuTYSgdHR8kYdG6uKFygQ5gGVnKJJ1Rm_4by-3GsCt6Z1gR90fee8tM/s1600/Buffalo+Chicken+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQLKWkledbYc_TAdUlT1tS72nEE7U66OaMEaOsxbumHGpdz-TIt_Yofyt4X18fW4hPvsQTrdjy80hTUz8TnZzbuTYSgdHR8kYdG6uKFygQ5gGVnKJJ1Rm_4by-3GsCt6Z1gR90fee8tM/s400/Buffalo+Chicken+Dip.jpg" t$="true" width="400" /></a></div><br />
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<div closure_uid_soqf6y="158">Adapted from <a href="http://www.franksredhot.com/recipes/FRANK'S%C2%AE-REDHOT%C2%AE-BUFFALO-CHICKEN-DIP-RE1242">Frank's RedHot Chicken Buffalo Dip</a></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com1tag:blogger.com,1999:blog-7531907461340662385.post-51126676781287501772011-08-02T12:36:00.000-07:002011-08-02T12:39:14.328-07:00Stir Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_3okjac="158"><br />
</div><div class="separator" closure_uid_3okjac="207" closure_uid_69x57="363" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh438GuV7htPiKo_y1uO_83ywRvBYBoTCd6JTxpInLCTMA2tb7c8gAmLvm1gXWMWI57wVG_5kcV7QZoB5_PqinoI9CvUM5D2uCA0U0Ns6Gf7TjNBZF6Vd8MtxlhwMVFlJUZGCVKX7WkQFo/s1600/Chinese+Fried+Rice+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh438GuV7htPiKo_y1uO_83ywRvBYBoTCd6JTxpInLCTMA2tb7c8gAmLvm1gXWMWI57wVG_5kcV7QZoB5_PqinoI9CvUM5D2uCA0U0Ns6Gf7TjNBZF6Vd8MtxlhwMVFlJUZGCVKX7WkQFo/s400/Chinese+Fried+Rice+-+The+Hedonistic+Kitchen.jpg" t$="true" width="400" /></a></div><div closure_uid_g2q1us="182"><br />
</div><div closure_uid_69x57="413"><div closure_uid_9jwu6h="157">The "Bob's" in my life declared this their favorite dish, both of them being self proclaimed "meat and potatoes" guys, I can see why. It's a humble dish without any heavy sauces or too much fuss and it's fresher then some of your standard Chinese take-out rice. Feel free to add shrimp, pork or bean sprouts, use chicken breast instead of chicken thighs or play with the sauces. I was not aware that <a href="http://www.alliedoldenglish.com/ahso.php">Ah So sauce</a> , the ingredient I used to marinate the chicken with, was more of a staple of the Northeast, but I am sure you can find something comparable in any Asian market in your area.</div></div><div closure_uid_69x57="413"><br />
</div><div closure_uid_69x57="413">The recipe here is on a larger scale because my boyfriend loves it. He'd eat this for breakfast lunch and dinner, so you can half the recipe depending on who your cooking for, but I can promise you, it always goes quickly. </div><div closure_uid_g2q1us="169"><div closure_uid_69x57="167"><br />
</div><div closure_uid_69x57="167"><strong closure_uid_69x57="305">Ingredients:</strong></div><div closure_uid_69x57="167"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/stir-fried-rice">(printable recipe)</a></div><div closure_uid_69x57="167">1 lb chicken thighs (or chicken breast, shrimp or pork)</div></div><div closure_uid_69x57="169" closure_uid_g2q1us="157">1/3 cup <a href="http://www.alliedoldenglish.com/ahso.php">Ah So sauce</a></div><div closure_uid_69x57="170" closure_uid_g2q1us="157">4 tbs oil</div><div closure_uid_69x57="171" closure_uid_g2q1us="157">2 carrots (small dice)</div><div closure_uid_69x57="172" closure_uid_g2q1us="157">1 1/2 cup diced onions</div><div closure_uid_69x57="173" closure_uid_g2q1us="157">1 1/4 cup frozen peas (thawed)</div><div closure_uid_69x57="174" closure_uid_g2q1us="157">4 large eggs</div><div closure_uid_69x57="175" closure_uid_g2q1us="157">7 cups cooked rice</div><div closure_uid_69x57="176" closure_uid_g2q1us="157">1/3 cup soy sauce</div><div closure_uid_69x57="177" closure_uid_g2q1us="157">2 tbs oyster sauce</div><div closure_uid_69x57="256" closure_uid_g2q1us="157">1 tsp grated ginger</div><div closure_uid_69x57="256" closure_uid_g2q1us="157"><br />
</div><div closure_uid_69x57="254" closure_uid_g2q1us="157">Marinate chicken thighs in Ah So sauce for several hours or overnight. When ready to assemble the Stir Fried Rice, set oven to broil with rack on top half of oven. Broil chicken on one side for approximately 3 minutes. When the chicken has blistered a bit, turn and broil on the other side for about 5 minutes or until done. Set aside to cool and cut into small pieces.</div><div closure_uid_69x57="301" closure_uid_g2q1us="157"><br />
</div><div closure_uid_69x57="293" closure_uid_g2q1us="157" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ue_RiJJG4nGyLSQoF4M51UJbbt641vtQ656rm-JpLGqYixCSMWCsZlxX-jq4Jhm-wdfT4yjyG3jofqnNMfI5_-y0F-robhFXSDZKj1Cp_TyA-xmcvBNR6D53IQ6rtRoNMKsyvEmMqHk/s1600/Chicken+Fried+Rice+-+The+Hedonistic+Kitchen+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ue_RiJJG4nGyLSQoF4M51UJbbt641vtQ656rm-JpLGqYixCSMWCsZlxX-jq4Jhm-wdfT4yjyG3jofqnNMfI5_-y0F-robhFXSDZKj1Cp_TyA-xmcvBNR6D53IQ6rtRoNMKsyvEmMqHk/s400/Chicken+Fried+Rice+-+The+Hedonistic+Kitchen+1.jpg" t$="true" width="400" /></a></div><div class="separator" closure_uid_3okjac="236" style="clear: both; text-align: center;"><br />
</div><div class="separator" closure_uid_3okjac="264" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3q4DeOwWV8AMLMOVeA_xKeZNHFlEDJPWxnepmgaroHeiRIVkbCL85-b4tgYSk7dTD9Qs0LeZoSAZfo-QMqQgvVdZAo2h7dQLHMWyVGDPyQyvO4sUqXokxYTZ8MI0FmUdlkfm-XEXcDNs/s1600/Chopped+Chicken+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3q4DeOwWV8AMLMOVeA_xKeZNHFlEDJPWxnepmgaroHeiRIVkbCL85-b4tgYSk7dTD9Qs0LeZoSAZfo-QMqQgvVdZAo2h7dQLHMWyVGDPyQyvO4sUqXokxYTZ8MI0FmUdlkfm-XEXcDNs/s400/Chopped+Chicken+-+The+Hedonistic+Kitchen.jpg" t$="true" width="400" /></a></div><div closure_uid_g2q1us="181"><br />
</div><div closure_uid_g2q1us="181"><div closure_uid_69x57="166"><div closure_uid_9jwu6h="156">Heat 2 tbs of oil in saute pan or wok on medium heat. Add carrots and onions and cook until soft, about 6 minutes. Lower heat if vegetables start to dry out. Remove onions and carrots when done and add beaten eggs to the pan. Let the eggs set before stirring, it's okay to brown. When done, remove eggs and add 2 tbs more oil and then add rice. Stir a few minutes and then add stir soy sauce, oyster sauce and ginger, add in onions, carrots and eggs. Stir, while scraping bottom of saute pan or wok. Add in peas and salt and pepper to taste. Serve hot!</div><div closure_uid_9jwu6h="156"><br />
</div></div><div closure_uid_69x57="296"></div></div><div class="separator" closure_uid_3okjac="291" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0lQE9pUzRa7xDUefPi1VXA7AL6NmH1fvQTTEt_3scCxGWs10gjx93_npptTOyLYswjRCPZgHhh3zW0w0pID5ACqnwvKUZ88TcToLwHqymTS5huX9GnMNLpedV17jqq_rQbsfl4U5inA/s1600/The+Hedonistic+Kitchen+-+Chinese+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0lQE9pUzRa7xDUefPi1VXA7AL6NmH1fvQTTEt_3scCxGWs10gjx93_npptTOyLYswjRCPZgHhh3zW0w0pID5ACqnwvKUZ88TcToLwHqymTS5huX9GnMNLpedV17jqq_rQbsfl4U5inA/s400/The+Hedonistic+Kitchen+-+Chinese+Fried+Rice.jpg" t$="true" width="400" /></a></div><br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-20416600350705956342011-07-26T12:53:00.000-07:002011-07-26T13:05:32.162-07:00Corncake with Blueberry Compote<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_iakste="178" closure_uid_l0pefb="181" closure_uid_nv3ogu="154" closure_uid_pczsmj="166" closure_uid_r120x9="178"><div class="separator" closure_uid_pczsmj="212" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKfPMopPub2So3kTDT38Q1XNYaekH6wCXuNSg8hWaZie3gWwmAIG4gW2YTcLrkVE3Si17TV0lhXQgLV9NQ-oA0moeDMX0UqbcwpnIXVl0fSzqaKOiF03_3YPrzQPqPaYc0LMW2PyLAiE/s1600/Sweet+Corncake+with+Blueberry+Compote+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKfPMopPub2So3kTDT38Q1XNYaekH6wCXuNSg8hWaZie3gWwmAIG4gW2YTcLrkVE3Si17TV0lhXQgLV9NQ-oA0moeDMX0UqbcwpnIXVl0fSzqaKOiF03_3YPrzQPqPaYc0LMW2PyLAiE/s400/Sweet+Corncake+with+Blueberry+Compote+The+Hedonistic+Kitchen.jpg" t$="true" width="400" /></a></div><div closure_uid_iakste="194"><div closure_uid_r120x9="184"><br />
</div><div closure_uid_r120x9="184"><div closure_uid_fx735k="252">This is my second blog post on this recipe. The first was lost by blogger and the story I am telling is that it was my best blog EVER. </div><div closure_uid_fx735k="252">I am sure other bloggers, particularly food bloggers can feel my pain because: </div><div closure_uid_fx735k="252"><div closure_uid_lwru4j="166"><br />
</div></div><div closure_uid_fx735k="252">1. Losing your post.....sucks.</div><div closure_uid_fx735k="252">2. Taking horrible pictures with your old point and shoot after cooking something incredible....sucks.</div><div closure_uid_fx735k="252">3. Cooking something that sucks and is not blog worthy...sucks.</div><div closure_uid_fx735k="252"><br />
</div><div closure_uid_fx735k="252">But....finding or creating a great recipe you can share with others is the rewarding part and worth the downside:-)</div></div><div closure_uid_fx735k="255"><div closure_uid_lwru4j="167"><br />
</div></div><div closure_uid_r120x9="187"><div closure_uid_lwru4j="168">I love corn bread, so seeing this recipe from <a href="http://www.finecooking.com/recipes/sweet-corn-cake-blueberry-lavender-compote.aspx">Fine Cooking</a> caught my attention. For me, the results were like a favorite corn muffin recipe with a fluffier, lighter texture and very moist. I did make a shortcut. The recipe calls for a whole ear of corn, which required shucking, boiling, removing kernels, adding to the food processor and extracting the liquid from the solids...... which required a pan, knife, food processor, sieve and spatula, so I bought creamed corn. </div></div><br />
<div closure_uid_r120x9="219"><div closure_uid_fx735k="221">I am sure a purist would mention the point in using "fresh, seasonal ingredients", but I saved steps, pans, utensils and dish washing liquid. I wasn't that lazy though, I did end up putting the sweet, creamed corn through a sieve to extract the liquid from the corn bits and I wish I left them in. I think they would have provided a nice contrast to the macerated blueberry compote recipe that I found on the<a href="http://seattletimes.nwsource.com/html/foodwine/2003773529_compote04.html"> The Seattle Times Food and Wine</a> section. If your a fan of cornbread or muffins, you'll love this recipe.</div></div></div><div closure_uid_iakste="196" closure_uid_r120x9="218"></div><div closure_uid_pczsmj="303"><div closure_uid_iakste="185"><div closure_uid_lwru4j="225"><br />
</div><div closure_uid_lwru4j="224"><div closure_uid_o97qqk="210"><strong closure_uid_iakste="186" closure_uid_r120x9="239">For the cake: </strong></div></div></div></div><div closure_uid_pczsmj="303"><div closure_uid_o97qqk="177"><em><a href="https://sites.google.com/site/thehedonistickitchenrecipes/sweet-corncake-with-blueberry-lemon-compote">(printable recipe)</a></em></div></div></div><div closure_uid_nv3ogu="164"><div closure_uid_r120x9="240"><br />
</div><div closure_uid_r120x9="240">6 oz. (12 Tbs.) unsalted butter, softened; more for the pan </div></div><div closure_uid_nv3ogu="165"><div closure_uid_pczsmj="360">4-1/2 oz. (1 cup) unbleached all-purpose flour </div></div><div closure_uid_nv3ogu="166">2 tsp. baking powder </div><div closure_uid_nv3ogu="168">1/4 tsp. table salt </div><div closure_uid_nv3ogu="167">2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal </div><div closure_uid_nv3ogu="169"><div closure_uid_o97qqk="175">1/2 cup sweet creamed corn</div></div><div closure_uid_nv3ogu="170">1/2 cup sour cream, at room temperature </div><div closure_uid_nv3ogu="171">3/4 cup granulated sugar</div>3 large eggs, at room temperature and lightly beaten <br />
<div closure_uid_lwru4j="209" closure_uid_nv3ogu="178" closure_uid_pczsmj="219"><br />
<div closure_uid_lwru4j="204" closure_uid_pczsmj="214"><div closure_uid_lwru4j="219"><strong closure_uid_lwru4j="226">To make the cake: </strong></div>Position a rack in the center of the oven and heat the oven to 350°F. Spray or butter a 9x2-inch round cake pan or spring form pan. Fit a circle of parchment in the bottom of the pan and butter that as well.<br />
<div closure_uid_lwru4j="220"><br />
</div>Sift the flour, baking powder, salt into a medium bowl. Whisk in 1/2 cup of sifted cornmeal, set aside. <br />
<br />
<div closure_uid_lwru4j="221"><div closure_uid_o97qqk="176">Strain cream corn through a fine sieve, pressing with a rubber spatula to extract the liquid part and discard remaining solids. If you prefer bits of corn in your cake, just mix 1/2 cup creamed corn with the 1/2 cup sour cream.</div></div><div closure_uid_lwru4j="222">With a stand mixer or handheld, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)</div><br />
<div closure_uid_lwru4j="223">On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not over mix.</div><br />
<div closure_uid_lwru4j="227">Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Cover with aluminum foil and transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely</div><div closure_uid_lwru4j="227"><br />
</div></div></div><div class="separator" closure_uid_pczsmj="251" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fBF04MmMRuT3mOKBlfi7aVGTcB56RwGebkzOQoJ4LwdYyWCjVOpjhDJoyJDFr1Fg46zW_QouMJN0D_plXYHYyZppXnBGKkRcjMp74EWkGJ15fXGgbiElcA9_eV_YJ0EMjYXRUfvpnEc/s1600/IMG_8135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fBF04MmMRuT3mOKBlfi7aVGTcB56RwGebkzOQoJ4LwdYyWCjVOpjhDJoyJDFr1Fg46zW_QouMJN0D_plXYHYyZppXnBGKkRcjMp74EWkGJ15fXGgbiElcA9_eV_YJ0EMjYXRUfvpnEc/s400/IMG_8135.JPG" t$="true" width="400" /></a></div><br />
<strong>For the compote: </strong><br />
2 cups blueberries<br />
1/2 cup sugar<br />
2 Tbs water<br />
<div closure_uid_nv3ogu="172">1 Tbs lemon</div><div closure_uid_nv3ogu="173">1 Tsp lemon rind</div><div closure_uid_nv3ogu="173">Combine the ingredients in a saucepan and cook over medium heat until the blueberry skins have popped and the mixture is slightly thickened, about 5 minutes or longer. Let cool and refrigerate until ready to serve. (Bring to room temperature before serving.)</div><br />
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<div class="separator" closure_uid_pczsmj="278" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uvRXIjtpkH374D5EE7pv0xOGiCB0k1ZQssCxytjSKekr2O5jzpCH_unvuB2oNOuOrfRFux2jU8P9n7hGQwTaIYq-m855YSbvzV3SRSXQg6n91r5An6rvIHQHEqIA5Rfy1FiXXxuVZjI/s1600/Corncake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uvRXIjtpkH374D5EE7pv0xOGiCB0k1ZQssCxytjSKekr2O5jzpCH_unvuB2oNOuOrfRFux2jU8P9n7hGQwTaIYq-m855YSbvzV3SRSXQg6n91r5An6rvIHQHEqIA5Rfy1FiXXxuVZjI/s400/Corncake+-+The+Hedonistic+Kitchen.jpg" t$="true" width="400" /></a></div><br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com1tag:blogger.com,1999:blog-7531907461340662385.post-28192286556432035602011-04-28T13:03:00.000-07:002011-04-29T06:41:08.534-07:00Whoopie Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SOGaziSVHYtNf_kuknUtFMk1gpJ3NdUA63MlNMiovdtNE7x6l85kvf1Au0cvFWtEbHxA78sPTh7S1fyyAsdDLotATl0ukms0LRZjDv9dBSKm21Go3LmaUffNvIckGcPz7IyUSZGZqv4/s1600/Moist+Whoopie+Pies+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SOGaziSVHYtNf_kuknUtFMk1gpJ3NdUA63MlNMiovdtNE7x6l85kvf1Au0cvFWtEbHxA78sPTh7S1fyyAsdDLotATl0ukms0LRZjDv9dBSKm21Go3LmaUffNvIckGcPz7IyUSZGZqv4/s400/Moist+Whoopie+Pies+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
Whoopie Pies are a dessert I might crave when I am either hungover or experiencing the end of the work day "crash and burn". Not at the top of my list of "go to" desserts, but....like with Ice Cream, when I crave it I have to have it immediately AND if your a person like my mother...who likes a bit of cake with her frosting, then your probably already a big fan. <br />
<br />
I thought it would be fun to serve Whoopie Pies at one of my dinner parties as a sort of "retro" dessert. It can be made with relative ease and since I have not learned the art of keeping it simple, I used it as sort of a "side sweet" to a main dessert. I love to give options.<br />
<br />
I did try several Whoopie Pie recipes which ended up either too dry or not chocolaty enough. I probably should have went straight to the blog world, but I wanted to "bang my head against a wall" a few times first. Why make it easy? At least I did know what I was looking for. I wanted to replicate the taste and texture of some of the Whoopies Pies I have experienced in bakeries or stores that sell Whoopie Pies from smaller retailers and since I had already made several attempts...(not kidding....over a Whoopie Pie) I decided to just re-work the original recipe, which I found on <a href="http://whatscookingamerica.net/History/WhoopiePieHistory.htm">What's Cooking in America</a>. I didn't do anything inventive and definitely not original, but I changed the shortening to butter and flour to cake flour, adding more chocolate...ect. What I came out with was a Whoopie Pie that closely resembled the texture and taste of a <a href="http://www.famousfoods.com/drdedoca2pa.html">Devil Dog</a>. The "cake" part of the whoopie, was very light, delicate and mildly sweet which contrasted nicely with the marshmallow/sugar icing. I was very happy with the results. There are so many different flavor options now for Whoopie Pies (gave away <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/Pumpkin-Whoopie-Pies">Rachael Ray's Pumpkin Whoopies</a> as stocking stuffers last year) that even if you don't like chocolate (whoever you are) or prefer Red Velvet, Chocolate Chip, Orange Almond or Chocolate Mint...the recipes are out there.....a google search away.<br />
<br />
<strong>Ingredients:</strong><br />
<em><a href="https://sites.google.com/site/thehedonistickitchenrecipes/whoopie-pie">(printable recipe)</a></em><br />
1/2 cup butter (room temperature)<br />
1 cup firmly packed brown sugar<br />
1 egg (room temperature)<br />
2 cups cake flour<br />
1/2 cup Ghiardelli unsweetened cocoa<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 tsp Nielsen-Massey Vanilla bean paste (or pure vanilla extract)<br />
1 cup buttermilk (room temperature)<br />
<br />
<strong>Filling:</strong><br />
2 sticks butter<br />
1 1/2 cup Marshmallow Fluff<br />
2-3 cups of confectioners sugar (depending on consistency)<br />
2 tsp vanilla bean paste (or vanilla extract)<br />
<br />
<div style="text-align: left;"><strong>Directions: </strong></div><div style="text-align: left;">Preheat oven to 350 degrees F. Lightly grease baking sheets. </div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large bowl, cream together butter, brown sugar, and egg. In another bowl, combine cocoa, cake flour, baking powder, baking soda, and salt. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a small bowl, stir the vanilla extract into the buttermilk. Add the dry ingredients to the butter mixture, alternating with the buttermilk and beat until smooth. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I used a small ice cream scoop, evening off the top with a butter knife and deposited on a cookie sheet covered with parchment paper. Leave a 2 inch space between each uncooked cake. I have also tried baking with only cooking spray and had no problem.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake 15 minutes or until they are firm to the touch. Allow to cook completely. </div><div style="text-align: left;"><br />
Spread with Whoopie Pie filling on side that's flat and make a sandwich. Pressing sides together gently to distribute the frosting evenly. Once cool they can be wrapped individually with plastic wrap.</div><div style="text-align: left;"></div><div style="text-align: left;"><strong>To make the Whoopie Pie Filling:</strong></div><div style="text-align: left;">Cream butter with an electric hand mixer and add marshmallow, vanilla and 2 cups of confections sugar. Add more sugar depending on desired consistency.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2oJRasr6sDdqbL4nrUlMiWHRZhh5GxIsbHOnOayLK5grSrLHC2lxYVUDeN5bcX2eL6X4j_D6grHpFyKWHUM5hm5XPZb3uqMowW-P9xw3EYOHZPS7aD1NX4akh5mcdPEJIAQ2KxNkVRY/s1600/Whoopie+Pie+-+The+Hedonistic+Kitchen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2oJRasr6sDdqbL4nrUlMiWHRZhh5GxIsbHOnOayLK5grSrLHC2lxYVUDeN5bcX2eL6X4j_D6grHpFyKWHUM5hm5XPZb3uqMowW-P9xw3EYOHZPS7aD1NX4akh5mcdPEJIAQ2KxNkVRY/s400/Whoopie+Pie+-+The+Hedonistic+Kitchen+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com3tag:blogger.com,1999:blog-7531907461340662385.post-11670026895772280332011-04-01T20:24:00.000-07:002011-04-01T20:26:16.981-07:00Carrot Cake with Brown Butter<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXXZJNT0Q7k1aNHZju5OEB9rK176r5d08stYiRHQFG0CIMMRbXTWPMQ3ACpQcIOmPH6aoShyphenhyphenZwLODCYRmUlYRc9j5ty476iimsyPKGHijAMRmyuk6IRGGdAE7M05dZhUaA4m-f4RQ0uw/s1600/Carrot+Cake+-+The+Hedonistic+Kitchen+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXXZJNT0Q7k1aNHZju5OEB9rK176r5d08stYiRHQFG0CIMMRbXTWPMQ3ACpQcIOmPH6aoShyphenhyphenZwLODCYRmUlYRc9j5ty476iimsyPKGHijAMRmyuk6IRGGdAE7M05dZhUaA4m-f4RQ0uw/s400/Carrot+Cake+-+The+Hedonistic+Kitchen+1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Carrot Cake made with browned butter....sounds good right? Actually, this cake is just referred to as Carrot Cake, but I think if your clever enough to tweak a recipe by using browned butter, then why not state that right in the title. Your letting everyone know, this is not any old Carrot Cake.....this is a Carrot Cake with Brown Butter. <br />
As with most recipes, I am initially drawn in by the reputation of the website, chef or blogger, then I check out the ingredients (as you guessed, browned butter got me this time) and then by the pictures. I don't care if the pictures are stylized, I want to be able to look at the food and know if it were in front of me, I would want to eat it. I want to see the messy, real life look of food. Perfect food with all it's imperfections. I want my mouth to water and that's when I get excited. <br />
<a href="http://www.davidlebovitz.com/2010/12/carrot-cake-recipe-cream-cheese-frosting/">Barbra Austin</a> guest posting for<a href="http://www.davidlebovitz.com/"> David Lebovitz </a>(with whom I am an avid follower) did this for me....... and again the browned butter. <br />
<br />
Two things I want to mention in my manic haste to gather all the ingredients and assuming I had most of them. I had to make some substitutions. I ran out of carrots, approximately one cup, which I replaced with one cup of shredded sweet potato. I can't tell you whether this added to the recipe, it definitely added further moistness and which by the way, was absolutely delicious or if the recipe could have been that much better without it. I simply improvised because I ran out of carrots. I also forgot golden raisins, so had to make due with those scrawny, shriveled, malnutritioned raisins in a box. I did try to plump them up with a warm water bath, but again, highly recommend golden raisins (sultana's) as the original recipe requires.<br />
<br />
I can't imagine a Carrot Cake tasting any better then this one. It is super moist, has a complex flavor that feels as if there were many more spices used and I think is a perfect Carrot Cake. Actually, one of the best I have ever tasted. Next time I would love to add toasted walnuts either in the batter or around the cake, but I think the principle of this cake was it's simplicity, relying on the taste of good ingredients and....the nuttiness of the brown butter!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7H2eEY6if8w_MmCaPldUzNYDXc2cFHbQLP76RwX-0JsIWCOvkuMf6mKYpqc0NaXkzaGR5zETSx1kdoG4WUki2p9wTkvDxu60vl4hpOHLjncEdDy3jx-wsH7B7Jm-nOXicO1dhnPLnAw/s1600/Carrot+Cake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7H2eEY6if8w_MmCaPldUzNYDXc2cFHbQLP76RwX-0JsIWCOvkuMf6mKYpqc0NaXkzaGR5zETSx1kdoG4WUki2p9wTkvDxu60vl4hpOHLjncEdDy3jx-wsH7B7Jm-nOXicO1dhnPLnAw/s400/Carrot+Cake+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
<b><u>Brown Butter Carrot Cake with Cream Cheese Frosting</u></b><br />
<br />
<b>Ingredients:</b><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/brown-butter-carrot-cake">(printable recipe)</a><br />
<br />
Makes one 9 inch double layer cake or one 8 inch layer (you will have about a cup of batter left over)<br />
<br />
<i>NOTE* ( I shredded my carrots and sweet potato with a food processor)</i><br />
<br />
4 large eggs, at room temperature<br />
¼ cup vegetable oil<br />
¾ cup melted brown butter <br />
1 teaspoon vanilla extract<br />
2 cups all-purpose flour<br />
2 cups sugar<br />
2 teaspoons baking soda<br />
1 tablespoon cinnamon<br />
generous pinch each of nutmeg and cloves<br />
1 teaspoon salt<br />
3 cups loosely packed grated carrots<br />
1 cup of loosely grated sweet potato<br />
1/2 cup raisins, preferably golden raisins<br />
<br />
<b>For the frosting:</b><br />
1 pound cream cheese, at room temperature<br />
4 oz unsalted butter, at room temperature<br />
3 cups of powdered sugar, sifted (or more depending on the consistency you like)<br />
a few drops of vanilla extract<br />
1/4 cup of cream<br />
<br />
Preheat the oven to 350°F <br />
<br />
Butter and flour two 9-inch cake pans and line the bottoms with parchment paper or do as I did and just spray with baking spray.<br />
<br />
To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla. <br />
<br />
Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand. <br />
<br />
Using a food processor, I grated the carrots and sweet potato. Pulsing until I got a small, crumbly mixture. Fold shredded carrots along with the raisins into the batter, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cover with aluminum foil and cool the cakes completely. Once cooled, run a knife around the edge of the cakes, turn over and tap to release, then frost.<br />
<br />
To make the frosting, beat the cream cheese and butter together until <b>smooth</b>. Slowly add most of the powdered sugar and mix until light and silky, add the vanilla and cream and any additional powdered sugar until desired consistency.<br />
<br />
Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.<br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-43120453960664723512011-03-31T13:45:00.000-07:002011-03-31T13:48:06.691-07:00Super Easy Donuts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><br />
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In the words of my girlfriend Pam, these donuts are so freakin, easy. She found the recipe on the website <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/easy-doughnuts-10000001609357/index.html">Real Simple Recipes</a> and I have to give her credit, not just for the donuts (which were so yummy) but for thinking that a semi-homemade dessert would be the route to take after making <a href="http://www.foodandwine.com/recipes/braised-short-ribs">Tom Colicchio's Short Ribs</a>, which require a two day preparation. I did receive confirmation that the short ribs are divine and well worth it.....so on to the semi-homemade, super freakin easy donuts. <br />
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My girlfriends and I all got on the bandwagon and decided these donuts sounded way too good and super freakin easy, not to make on a work/school/weeknight. I, personally was excited that I would be able to rush home from work with enough time to make these donuts AND take pictures of them with the natural lighting that was left. I swear, I felt like Rachel Wray, getting all the ingredients together and whipping ANYTHING up in 10 minutes from prep to finish is awesome. I will admit, that in my rush to make them, I took the cold biscuit dough straight from the refridgerator to the frying pan. The donuts looked great, particularly after dipping them in the satiny chocolate ganache, but after taking a bite, I realized they were a bit raw inside. I wish I could say that stopped me from finishing the donut. Anyway, second time was the charm. I rested the dough for about 5 minutes before placing them in the hot oil and I ended up with perfect biscuit donuts. <br />
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The chocolate ganache sauce that Pam chose was a perfect for the donut, as was the cinnamon and sugar. I am sure you could get creative with nuts and sprinkles or fill them with your favorite jam using a frosting bag and tip. These donuts are best served warm or at room tempature and don't keep well, but most donuts don't. In my house, I didn't have anyone else there to eat my donuts but me and thank god I am a competitive eater. I don't actually compete with anyone else and my only reward so far is in the form of pounds, but a competitive eater all the same. I ate a whole batch myself!<br />
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<strong>Super Easy Donuts</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/super-easy-donuts">(printable recipe)</a><br />
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<strong>Ingredients:</strong><br />
3/4 cup vegetable oil<br />
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)<br />
<br />
<strong>Sugar Cinnamon coating:</strong><br />
1/2 cup sugar<br />
1/4 teaspoon ground cinnamon<br />
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<strong>Chocolate Ganache dip:</strong><br />
<a href="http://allrecipes.com//Recipe/satiny-chocolate-glaze/Detail.aspx">(adapted from Allrecipes)</a><br />
3/4 cup Giardelli Dark Chocolate chips<br />
3 Tbs Butter<br />
1 Tbs light corn syrup<br />
1/4 tsp Vanilla Extract<br />
<br />
<strong>Directions:</strong><br />
Heat ½ cup of the oil in a medium skillet over medium-low heat, place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes." Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes. <br />
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In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.<br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-86549389524642407122011-03-21T12:37:00.000-07:002011-03-21T12:37:24.196-07:00Shepherd's Pie<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43Eh1pKiwhVW-9rgGqgupCPbA53ILpi-eGNVyOqsmX1zhebUPg4chKslozBxD0ao6z56wCXI5HR3CwZp0-ZgmLmU5PnTPXG_btjLrLzl9-BCw_V3OYa6QOKY781xzQaI-gML40esekCQ/s1600/Shepard%2527s+Pie-The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43Eh1pKiwhVW-9rgGqgupCPbA53ILpi-eGNVyOqsmX1zhebUPg4chKslozBxD0ao6z56wCXI5HR3CwZp0-ZgmLmU5PnTPXG_btjLrLzl9-BCw_V3OYa6QOKY781xzQaI-gML40esekCQ/s400/Shepard%2527s+Pie-The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
I grew up on Shepherd's Pie. I'm sure the reason my mother made this dish so often was because she had five kids. Not any five kids, but one girl (me) and four hyperactive animals. It would take a book or a Lifetime movie of the week to describe the challenges of being the only girl in a house full of boys and as you can imagine, cooking something economical and tasty would have been a priority for her. My mother's version of Shepherd's Pie is quite simple. She would saute onions and peppers, then add ground beef, a layer of creamed corn, then mashed potatoes and finally topping off the casserole with triangle slices of American Cheese....lots of American Cheese. It was gooey, comforting and as a kid, I loved it. My recipe is not based on my mothers version. I am sure she never had the time to tweak the recipe and I sought to add more depth of flavor, particularly since living in Boston as given me the opportunity to taste some really good interpretations of this dish.<br />
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I started off by using a <a href="http://en.wikipedia.org/wiki/Mirepoix_(cuisine)">Mirepoix</a> (onions, celery and carrots). I became familiar with this french flavor booster from reading <a href="http://ruhlman.com/my-books">Michael Ruhlman's</a> books on attending the <a href="http://www.ciachef.edu/">Culinary Institute of America</a>. Mirepoix is the base to stocks and sauces and immediately thought this would be perfect as a starter to my Shepherd's pie. Glad I didn't claim this idea too soon because I wouldn't want to create a food blog faux pas, a similar recipe was found in <a href="http://www.boston.com/lifestyle/food/articles/2009/12/30/shepherds_pie_recipe/">The Boston Globe</a>, so I am not the first or even close....as usual. I also wanted to note that I used chicken stock as opposed to beef stock. It's a personal preference. I just don't love anything overly beefy flavored. I generally use chicken stock in most recipes, but feel free to use beef broth. This dish is packed with flavor and bits of vegetables, it's hearty and comforting and although I didn't plan it this way, there is no need to add flour. Once you cook the chicken stock down and add the tomato paste, the ground beef is thick enough. This would make a great Gluten Free dish, as long as you use gluten free Worcester sauce. (<a href="http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx">Lea&Perrins</a>) <br />
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Feel free to improvise on this dish and use whatever vegetables you have on hand. The dish is made to be easy and versatile.<br />
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I didn't tell my mother I came up with my own recipe. She insists her Shepherd"s Pie is the best and why should she think any differently?<br />
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<br />
Shepard's Pie:<br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/shepherd-s-pie">(printable recipe)</a><br />
<br />
2.5 lbs of ground beef<br />
2 tbs olive oil<br />
2 celery stalks (diced small)<br />
2 carrots (diced small)<br />
1 large onion (diced small)<br />
2 cloves of garlic (finely chopped)<br />
1 cup chicken stock<br />
1 6 oz of tomato paste<br />
1/4 cup Worcester Sauce<br />
1 10oz of canned or frozen baby peas<br />
1 cup canned or frozen corn<br />
Salt to taste<br />
Pepper to taste<br />
<br />
2.5 lbs of potatoes<br />
4oz cream cheese (room temperature)<br />
1/2 stick butter (room temperature)<br />
1/4 cup milk<br />
Grated cheese of your choice (grated American, Cheddar or Parmesan)<br />
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Heat oil in an extra large frying pan on medium heat. Add celery, carrots and onion, sauteing until tender, about 5 minutes. Add garlic and saute for another minute or two. Add ground meat and brown. Pour off any accumulated fat in pan. Return to heat and add 1 cup of chicken broth and let reduce until most of the liquid is evaporated, add tomato paste and Worcester sauce and stir until completely incorporated. Finally add the corn and peas and season with salt and pepper to taste. Spread meat mixture into 9x13 inch casserole dish, patting down to even the top.<br />
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Cut potatoes in equal cubes with skin on. Boil potatoes in quart pan of water until fork tender, then drain. Return potatoes to pan and using a hand mixer, beat potatoes first to break them up. <u><em>(I do this to avoid that "gummy" texture whipped potatoes can get when over beaten)</em></u> Add cream cheese, butter and milk and beat until creamy. Use salt and pepper to taste. Spread evenly over ground beef. Add grated American, Cheddar or Parmesan cheese. Bake in 350 degree oven for about 25 minutes or until top starts to brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKJ8ToeZMw5DYnL0lKXyY5B9SfY2kYneWZv8j0Okh5JJlJdCwgm-hJnYE2kFvYRZqDV3foKnYhZF61PW5DN1mQOVuvkcXzHaRmWsk6uucIqdABvcv-11ou4PvLuCv5NUORXimqN7dT5w/s1600/Shepard%2527s+Pie+-+The+Hedonistic+Kitchen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKJ8ToeZMw5DYnL0lKXyY5B9SfY2kYneWZv8j0Okh5JJlJdCwgm-hJnYE2kFvYRZqDV3foKnYhZF61PW5DN1mQOVuvkcXzHaRmWsk6uucIqdABvcv-11ou4PvLuCv5NUORXimqN7dT5w/s400/Shepard%2527s+Pie+-+The+Hedonistic+Kitchen+2.jpg" width="400" /></a></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com6tag:blogger.com,1999:blog-7531907461340662385.post-35179272317404793192011-01-11T08:38:00.000-08:002011-01-11T08:38:58.897-08:00Orange Butter Cookies with Grand Marnier Glaze<div class="separator" style="clear: both; text-align: center;"></div><br />
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I found this recipe while combing through the holiday edition of <a href="http://www.finecooking.com/recipes/crepes-suzette-cookies-orange-glaze.aspx">Fine Cooking Magazine</a>. I was so inspired by the sophistication of the cookie and the addition of the booze, that I immediately got to baking. I had no intention of going the "cookie route" during this holiday season, but this idea was too intriquing not to. <a href="http://www.grand-marnier.com/dispatch.php">Grand Marnier</a> in a cookie?! I was on it! <br />
The whole recipe makes perfect sense in it's simplicity. This cognac is most popular in Crepes, Chocolate Mousse and Creme Brulee and adding this to any dessert brings an orange citrus flavor to it. I found these cookies to be delicate, soft and buttery. Going into my recipe rotation for sure. In fact...I made them twice. I assumed right the first time, two tablespoons of Grand Marnier in the frosting would be too much for me. I love alcohol, but not the taste in my food or desserts. One tablespoon is perfect for enhancing the citrus flavor of the glaze without the strong alcohol aftertaste. This is strictly a personal preference, as the recipe calls for two tablespoons of Grand Marnier.<br />
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<a href="http://www.finecooking.com/recipes/crepes-suzette-cookies-orange-glaze.aspx">(Adapted from Fine Cooking)</a><br />
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<strong>Ingredients:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/orange-butter-cookies-with-grand-marnier-glaze">(printable recipe)</a><br />
10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed<br />
1/2 tsp. table salt<br />
1/4 tsp. baking powder<br />
8 oz. (1 cup) unsalted butter, softened<br />
1 cup granulated sugar<br />
2 Tbs. finely grated orange zest<br />
3 large egg yolks<br />
1 tsp. pure vanilla extract<br />
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<strong>For the Grand Marnier glaze: </strong><br />
4 oz. (1 cup) confectioners’ sugar<br />
2 Tbs. Grand Marnier<br />
1-1/2 Tbs. heavy cream; more as needed<br />
2 tsp. finely grated orange zest<br />
Pinch of table salt<br />
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<strong>Directions: </strong>In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.<br />
Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)<br />
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Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.<br />
Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.<br />
Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)<br />
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<strong>Glaze the cookies: </strong><br />
In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.<br />
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Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.<br />
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Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtczhe5YK_ZkYCqCOeEQzHPeQBorYs8vlEZCAziBIzOPaQu6sRI4J-02Ns2ecNtAUeWMkTfHkEwcKlzkmF6PqnkYJaENd5JwjVvMpZfUKFkxnz2qCy_V8zQxK6JKPrMTCfjPY2PRYe1MQ/s1600/Grand+Manier+Orange+Butter+Cookies+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtczhe5YK_ZkYCqCOeEQzHPeQBorYs8vlEZCAziBIzOPaQu6sRI4J-02Ns2ecNtAUeWMkTfHkEwcKlzkmF6PqnkYJaENd5JwjVvMpZfUKFkxnz2qCy_V8zQxK6JKPrMTCfjPY2PRYe1MQ/s400/Grand+Manier+Orange+Butter+Cookies+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com3tag:blogger.com,1999:blog-7531907461340662385.post-14030351082366033172010-12-20T14:16:00.000-08:002010-12-20T14:16:03.729-08:00Red Velvet Cake with White Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyy5_l4trp5ccVDXow3S_o4Db-7sYV4xbOjYgYRNAZ7inG7XeZxGnEiMuiraeCAmwrgPOL3FlOw1hu5MGqL1kgFFcrPBfBlMdeCu2GScfZqYef5qrk04g2ukxl0CLvMqm6u2WXwmtlz50/s1600/Red+Velvet+Cake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyy5_l4trp5ccVDXow3S_o4Db-7sYV4xbOjYgYRNAZ7inG7XeZxGnEiMuiraeCAmwrgPOL3FlOw1hu5MGqL1kgFFcrPBfBlMdeCu2GScfZqYef5qrk04g2ukxl0CLvMqm6u2WXwmtlz50/s400/Red+Velvet+Cake+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
Not sure why I am so obsessed with creating the best Red Velvet Cake. I have been toying with this recipe for about a year. I started off by using <a href="http://www.cakemanraven.com/">Cake Man Raven's</a> recipe in my <a href="http://www.thehedonistickitchen.com/2010/05/red-velvet-cheesecake.html">Red Velvet Cheesecake</a> post. This recipe was perfect because it required a firmer cake to compliment the cheesecake and let's face it, it was layered with cheesecake. The combination alone was ecstasy...........BUT.... making a Red Velvet Cake that stood alone required tiny bit of tweaking. First, I wanted to taste more chocolate....just a bit more and although the cake was already moist, I wanted to see if I could get it lighter. I have to say, with all this adding and subtracting, I could have just looked up another recipe, but the one thing I learned was that this is the cake I like best.<br />
The inspiration for the frosting came from a bakery nearby that makes Red Velvet Cupcakes. I was inspired by the white chocolate, cream cheese frosting, so I recreated it and think it came out delicious and something a bit different then your boring, traditional cream cheese frosting. Can you tell I'm a fan?<br />
I would have loved to use toasted pecans for the sides of the cake, but I had none on hand, so I used red sprinkles for garnish. This cake is really moist and delicate, so my other suggestion would be to freeze the cake before frosting it and you won't have to deal with the crumb mess all over your spatula. I do this with all my cakes instead of the double frosting method....UGH!<br />
I think after serving this cake to several different groups of people, I can safely say it's the best I got and it's really good. Tangy, chocolaty sweetness, light, fluffy and super-moist, it's the bomb and the best part, is that the recipe is unfussy. <br />
<br />
<strong>Red Velvet Cake:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/red-velvet-cake">(printable recipe)</a><br />
<br />
<strong>Ingredients:</strong><br />
1 1/2 cup of sugar<br />
1 1/2 of vegetable oil<br />
2 eggs (room temperature)<br />
1 tsp vinegar<br />
2 oz of red food coloring (2-1oz bottles)<br />
1 cup buttermilk (room temperature)<br />
1 tsp vanilla<br />
2 1/2 cup cake flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 Tbs cocoa<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat the oven to 350 degrees F. Spray 9 inch round cake pans with baking spray<br />
<br />
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. <br />
<br />
Using hand held mixer or standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Don't over mix!<br />
<br />
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. <br />
<br />
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pan, covering cake with aluminum foil and allowing to cool. Once cake is completely cool, remove foil and invert to decorate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYYMBFzPIgGDC-qMnmKK01HT3JvMhcrbr_piAa8sxT2EHkDclbo_SdEyWfbgTpHGnngUlGMZlSR_U7QplZyXe9eIb_QpAqHRIQoCB8u2Q6FytNUdnacbRGcZZYXXs1C7kLU4RDr5_yHc/s1600/White+Chocolate+Frosting+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYYMBFzPIgGDC-qMnmKK01HT3JvMhcrbr_piAa8sxT2EHkDclbo_SdEyWfbgTpHGnngUlGMZlSR_U7QplZyXe9eIb_QpAqHRIQoCB8u2Q6FytNUdnacbRGcZZYXXs1C7kLU4RDr5_yHc/s400/White+Chocolate+Frosting+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
<strong>Frosting:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/white-chocolate-cream-cheese-frosting">(recipe)</a><br />
<br />
1 stick of butter<br />
1 8oz cream cheese softened<br />
1 4oz bar of white chocolate melted in microwave<br />
3 cups of confectioners sugar <br />
1 tbs vanilla extract<br />
1-2 tbs cream<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7jzj_7yY3TtyLrC1x7uEOmfsgREimRauSQ7MLx9KyZID4joJPq10FCCoorzB66RsGj_bOdlQS8doJWcKiOiR8EpcI2cqAZjZJoQ0FUDsP5dPfRWfCe7U5eO2KqoEuitDiMFWwRLpnus/s1600/The+Hedonistic+Kitchen+-+Red+Velvet+Cake+with+White+Chocolate+Frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7jzj_7yY3TtyLrC1x7uEOmfsgREimRauSQ7MLx9KyZID4joJPq10FCCoorzB66RsGj_bOdlQS8doJWcKiOiR8EpcI2cqAZjZJoQ0FUDsP5dPfRWfCe7U5eO2KqoEuitDiMFWwRLpnus/s400/The+Hedonistic+Kitchen+-+Red+Velvet+Cake+with+White+Chocolate+Frosting.jpg" width="400" /></a></div><br />
Using hand held mixer or stand mixer, beat together room temperature butter and cream cheese until well incorporated and fluffy. Place chopped white chocolate into microwave and heat for 30 seconds, stir and heat for 30 seconds more or keep adding 30 seconds until melted. Add melted white chocolate, beat until smooth, then add confectioners sugar a cupful at a time, add vanilla extract last and a 1-2 tbs of cream depending on what consistency you like.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgzHPC-0X8aKfHsmEZrjoUHoWEZ64ddbqi-30nRhuC0nN2LCjPWugDem98ZkmGqDAxuewUCojKkiD9taa23NMUAzZyKs1T-6uCXLdQxVUe3G5ox4BmasUO6Nk1kyQHJ2fc0P_opw_wA8/s1600/Ultimate+Red+Velvet+Cake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgzHPC-0X8aKfHsmEZrjoUHoWEZ64ddbqi-30nRhuC0nN2LCjPWugDem98ZkmGqDAxuewUCojKkiD9taa23NMUAzZyKs1T-6uCXLdQxVUe3G5ox4BmasUO6Nk1kyQHJ2fc0P_opw_wA8/s400/Ultimate+Red+Velvet+Cake+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com7tag:blogger.com,1999:blog-7531907461340662385.post-65634095539222884922010-12-06T16:16:00.000-08:002010-12-06T16:21:13.029-08:00Sopapilla Cheescake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3FqLHjwSuDuXU5VVl8_VGYoicondSx9o1GoIp4htZTO8co7f9wXK2apm-fjm0mj0kwJZeYcxYjfL_0EfSErinsi3AN5uW2bXqV53WIInFrMiK2f5-d7ACz9FkxxVY0ua2gfAyXCWsJY/s1600/Sopapilla+Cheesecake+1-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3FqLHjwSuDuXU5VVl8_VGYoicondSx9o1GoIp4htZTO8co7f9wXK2apm-fjm0mj0kwJZeYcxYjfL_0EfSErinsi3AN5uW2bXqV53WIInFrMiK2f5-d7ACz9FkxxVY0ua2gfAyXCWsJY/s400/Sopapilla+Cheesecake+1-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
Not that I am a food snob by any stretch of the imagination. I thought for the purpose of the blog, a certain sense of continuity and keeping with the way I love to cook, I would keep my recipes completely homemade. My schedule, like yours, can get incredibly busy and we need all the help we can get. What is so bad with making semi-homemade treats once in awhile to save on time, as long as they taste delicious. I came to this decision after being invited to a dinner party recently, the theme was Mexican and I opened my big mouth and said I would make a homemade, Tres Leche cake or cupcakes. I felt certain I had the time to do this, but I over-extended myself at my second job....then there was a recall on my car during this time, my daughter moved to New York, which knocked a little motivation out of me and a laundry list of other small dramas that were beyond my control. I realized I might have overestimated my abilities to make a homemade dessert during this time and I started looking for an quick recipe. I had remembered having Sopapilla with my friend Lisa at a Mexican restaurant, but soon realized it wouldn't be a good recipe to transport. Homemade Sopapilla is a dessert that needs to be eaten right away, BUT.... I did end up finding this recipe on a blog called <a href="http://www.copykat.com/2010/05/20/sopapilla-cheesecake/">CopyKat Recipes</a>. A spin on the traditional Sopapilla. How simple could I make my life after seeing the ingredients and the positive reviews. The dessert had the principles of a Sopapilla, had a wonderful crispy, cinnamon sugar topping and creamy center. No eggs, no baking spray.... this dessert basically made itself and it's fantastic. I even drizzled honey over the crunchy top. Funny thing was, I ended up buying a dessert for that dinner party I talked about, but made this Sopapilla Cheesecake before work the next morning and had two slice for breakfast~!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuY3HuupXSXTaaYHPVb5Tdj8i_8ZdJdSuKpHWV7BryRZxmrhKUwVXYlnegZfj4XaAR8N8W1-0UVu_XMY-kqFCTYbtdGMoOpIcA59dSmwx63PBhktiqcH9ERVJygl1VXGdSFO58yzzovTo/s1600/Sopapilla+Cheesecake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuY3HuupXSXTaaYHPVb5Tdj8i_8ZdJdSuKpHWV7BryRZxmrhKUwVXYlnegZfj4XaAR8N8W1-0UVu_XMY-kqFCTYbtdGMoOpIcA59dSmwx63PBhktiqcH9ERVJygl1VXGdSFO58yzzovTo/s400/Sopapilla+Cheesecake+-+The+Hedonistic+Kitchen.jpg" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Cinnamon sugar topping</td></tr>
</tbody></table><br />
<b>Sopapilla Cheesecake:</b><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/sopapilla-cheesecake">(printable recipe)</a><br />
<br />
<b>Ingredients:</b><br />
2 tubes crescent rolls<br />
2 8oz packages of softened cream cheese<br />
2 cups sugar<br />
Juice of half a lemon<br />
1 tbs lemon rind<br />
1 tbs vanilla bean paste or extract<br />
2 tsp cinnamon<br />
1/4 cup of melted butter<br />
Honey (optional) <br />
<br />
Pre-heat oven to 350 degrees. Roll out one tube of crescent rolls and use your fingers or a rolling pin to remove seams and place the dough in the bottom of a 13x9 baking pan, covering the whole bottom. In a bowl, beat cream cheese, 1 1/2 of the sugar, 1 tbs lemon rind, juice of half a lemon and vanilla until very smooth and spread over the dough. Roll out the second tube of crescent rolls and using the same method of fingers or rolling pin, remove any seams and lay over cream cheese mixture. Pour melted butter over dough and brush to cover all of the dough. Mix remaining 1/2 sugar and 2 tsp cinnamon and sprinkle evenly over top layer of dough. Bake for 35 minutes or until top dough is brown, remove and let sit until cool and refrigerate. I ended up cooking the dessert for about half an hour and then dug in.Yummy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U3xISWLYHJ0vfg8odD1K2cK9_zhWKWUokhHD5tjSDtIeEtx9kr-yPqKAl-qUOeyel03HGuZgucBOpo_lkZrht8tvz_VWJnR7YIDQpK8VLeJyCR-1MLb1jalHUgTzxGAQjd-fvvncm8k/s1600/Sopapilla+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U3xISWLYHJ0vfg8odD1K2cK9_zhWKWUokhHD5tjSDtIeEtx9kr-yPqKAl-qUOeyel03HGuZgucBOpo_lkZrht8tvz_VWJnR7YIDQpK8VLeJyCR-1MLb1jalHUgTzxGAQjd-fvvncm8k/s400/Sopapilla+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-67008629849255280762010-12-05T18:03:00.000-08:002010-12-05T18:05:19.222-08:00Guinness Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqL_gbEJToYP1-bBHG6OjEh_eUHLf_ts2A1d-xni2Vav53Ywv0T4SQ5yuhBcERr0l-FZUonx1ft38X7RDUc6PJb0nPHyNGNQ100cAV4B2BJsS_Ur_fJY6QO57JhD1IayaQPceTcuTbvE/s1600/Guiness+Stew-+The+Hedonistic+Kitchen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqL_gbEJToYP1-bBHG6OjEh_eUHLf_ts2A1d-xni2Vav53Ywv0T4SQ5yuhBcERr0l-FZUonx1ft38X7RDUc6PJb0nPHyNGNQ100cAV4B2BJsS_Ur_fJY6QO57JhD1IayaQPceTcuTbvE/s400/Guiness+Stew-+The+Hedonistic+Kitchen+2.jpg" width="400" /></a></div><br />
I think stew is so easy to make and versatile. You can add or subtract any ingredient you want depending on what you have on hand. I like to get as many vegetables in my diet as possible and what better way then in the guise of a hearty, thick stew. My inspiration for this recipe was from the two bottles of Guinness in the refrigerator and a recent sale on stew meat. It was the perfect storm of cookery...well almost perfect storm, had I remembered I didn't have any tomato paste left, which I think would have added another layer of flavor to this already flavorful stew, but I kept to my commitment of using what I had on hand and since I was nursing a slight hangover, was not up to running to the market carrying the "eyebags" I was sporting that day.<br />
<br />
I replaced the<b> </b>worcester sauce seen in most recipes and added soy sauce. To thicken the stew, I used a <a href="http://en.wikipedia.org/wiki/Beurre_mani%C3%A9">beurre manie</a>, a paste formed with equal parts butter and flour. The advantages to this method is that the butter coats the flour and once added to the hot stew releases the flour particles without creating lumps. The trick is to cook the stew longer after this addition so that you avoid that floury taste. Once the beef is cooked until tender, I add the flour and butter mixture with the mushrooms and cooked an additional 15 minutes. This method adds a silky, shiny texture to your stew. This dish was total comfort food and was perfect for that hangover I mentioned earlier. The flavor was delicious and one of those dishes that tastes better with time..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAdT2fpO6iiVo9Q0i7FDwXSvIaEJ5aJM0o3s8wNeTKbe1fFoK9l3yuA8m4O-JwpvRYk-ZrMetPFpEqlkURsaF3NsbHjRGgM9Pc3yW2EzLanAYIG0W9lHpZlbliah-XBMfrIUU5I96g2Y/s1600/Guiness+Stew+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAdT2fpO6iiVo9Q0i7FDwXSvIaEJ5aJM0o3s8wNeTKbe1fFoK9l3yuA8m4O-JwpvRYk-ZrMetPFpEqlkURsaF3NsbHjRGgM9Pc3yW2EzLanAYIG0W9lHpZlbliah-XBMfrIUU5I96g2Y/s400/Guiness+Stew+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
<br />
<b>Guiness Stew</b><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/guinness-stew">(printable recipe)</a><br />
<br />
<b>Ingredients:</b><br />
3 tbs olive oil <br />
1 1/2 lb stew meat (dry with paper towel )<br />
1 large onion (chopped)<br />
3 cloves of garlic (minced)<br />
4 large carrots (peeled and cut on the bias) <br />
1 cup (or more) Guinness<br />
2 cups of beef stock <br />
2 tbs Rosemary<br />
1 package whole mushrooms (sliced) <br />
2 tbs soy sauce<br />
1 cup canned sweet baby peas<br />
2 tbs flour<br />
2 tbs butter softened <br />
<br />
Place a heavy stock pot or dutch oven on stove top using medium high heat, just as olive oil starts to smoke, add stew meat in batches being careful not to overcrowd pan, this will enable you to properly caramelize the outside of the beef. Once all meat is browned, add it all back to stockpot, then add onion and garlic, stir until onion is tender about 5 minutes, add Guinness and deglaze pan, stirring up the bottom of the pan of any brown bits that stick, add carrots, rosemary and beef broth to cover stew meat. Cook for 1 - 1 1/2 hours or however long it takes for meat to be very tender. Using a spoon, mix softened butter with flour in a cup to create a paste. Add sliced mushrooms, soy sauce and paste to pot and stir until stew is thickened and cook another 15 minutes, then add peas. Serve over mashed potatoes or creamy grits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCAwHP8oEYzgn0XRAKN8HtnOBL3Q2bXpPRlm8RsH-OnV28gkkRimSOXH5yb2awtwvzP9c0GhERMzMtyvcTTepznppLOgOZjCaYZTxr7VL6FBgQ2K0FqTREA-Vj1qJ6WFQEMBNv0wHrv8/s1600/Guiness+Beef+Stew+-+The+Hedonistic+Kitchen+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCAwHP8oEYzgn0XRAKN8HtnOBL3Q2bXpPRlm8RsH-OnV28gkkRimSOXH5yb2awtwvzP9c0GhERMzMtyvcTTepznppLOgOZjCaYZTxr7VL6FBgQ2K0FqTREA-Vj1qJ6WFQEMBNv0wHrv8/s400/Guiness+Beef+Stew+-+The+Hedonistic+Kitchen+3.jpg" width="400" /></a></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com0tag:blogger.com,1999:blog-7531907461340662385.post-73366590832972695582010-11-16T10:46:00.000-08:002011-12-22T12:53:36.226-08:00Apple Cake with Pecans and Salted Caramel<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA06rMElz6o73DPSXlIv-g322klbRO9QBEjWo7rF4Ef_jJY1WMIrx7zl4XrpZGwC7ciTuQKG88KvADW_WFDpHgYbqdD94kDEpVhrfjdY4BD5wJpe8UbDZUs8Psqgox_N2fgdj-wPSKOQ0/s1600/Apple+Cake+with+Pecans+and+Salted+Caramel+The+Hedonistic+Kitchen+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA06rMElz6o73DPSXlIv-g322klbRO9QBEjWo7rF4Ef_jJY1WMIrx7zl4XrpZGwC7ciTuQKG88KvADW_WFDpHgYbqdD94kDEpVhrfjdY4BD5wJpe8UbDZUs8Psqgox_N2fgdj-wPSKOQ0/s400/Apple+Cake+with+Pecans+and+Salted+Caramel+The+Hedonistic+Kitchen+3.jpg" width="400" /></a></div><br />
I was inspired by the idea of Caramel Apples rolled in nuts for a cake and searched the Internet for a recipe using these ingredients, having no doubt there was some genius out there that thought of this before me. I am usually seduced by pictures and certain components to a recipe, so the recipe for the<a href="http://www.kingarthurflour.com/recipes/caramel-apple-walnut-cake-recipe"> King Arthur's Caramel-Apple Walnut Cake</a> looked like a winner and I needed a dessert for a dinner party.<br />
I thought the cake had excellent vanilla and cinnamon flavor and was dense, which you want to have with this type of cake, but it came out a bit dry and crumbly. The recipe noted that if the cake was over-baked, that this would be the result. I don't think that is what I did....because trust me, I know how to over-bake a cake. I was so infactuated with the concept of this dessert that I decided it would be worth tweaking. I had a batter that was more consistent and moist and was thick enough to support the apples. The end result was outstanding. This is a dense, moist cake, as with the previous recipe, the flavor of the caramel and pecans are enhanced by the sea salt. I brought this cake to work and immediately had requests to bake it for a profit and let me tell you, these girls do not like parting with their money, so although I knew it was ridiculously good, it was validating to have been offered payment to re-create the dessert and to be asked for the recipe. This Apple Cake will definitely be on my Thankgiving table.<br />
<br />
<strong>Apple Cake with Pecans and Salted Caramel</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/apple-cake-with-pecans-and-salted-caramel">(printable recipe)</a><br />
<br />
<b>Ingredients:</b><br />
1 1/2 cups of sugar<br />
3 large eggs<br />
1 stick unsalted butter<br />
1 tbs cinnamon<br />
2 tsp <a href="ingredients:">vanilla paste</a> or vanilla extract <br />
1 1/2 cups of AP flour<br />
3 apples<br />
2 tbs brown sugar<br />
<br />
<strong>Caramel sauce:</strong><br />
14 oz bag of caramels <br />
3 tbs cream<br />
<br />
<strong>1 cup toasted pecans</strong><br />
<br />
<strong>1 tbs sea salt </strong><br />
<br />
Pre-heat oven to 350, generously coat 9 inch springform pan with baking spray. <br />
<br />
Peel, core and cube apples ( feel free to be more decorative) and toss with 2 tbs brown sugar and 1 tsp vanilla paste or extract, set aside.<br />
<br />
In a bowl with mixer, beat the sugar and eggs at high speed until fluffy about 2 minutes, beat in butter until incorporated. In separate bowl mix flour and 1 tsp cinnamon, add flour to egg and butter mixture, then beat in the remaining 1 tsp.vanilla.<br />
<br />
Pour batter into pan and smooth over. Add apples and push into dough slightly. Bake cake for approximately 40 minutes or until toothpick comes out clean. Remove from oven and cover with aluminum foil until cool.<br />
<br />
Toast pecans in a 350 oven for about 5 minutes, do not burn.<br />
<br />
In a pan, add caramel and cream, stir until melted. You can use microwave, but be careful not to overcook.<br />
<br />
<strong>To Assemble:</strong> Once cake is completely cooled, remove from spring-form pan, the cake will stick slightly to bottom of pan, use a butter knife or pie cutter to loosen. Once cake is plated, use a spoon to drizzle half of caramel over cake and sprinkle pecans over caramel, then use remaining caramel to to drizzle over pecans. Sprinkle sea salt over entire cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE8k61_4OFgBQS-r64jHOZkDlAxiEnksSXzwPy4B2A-et8HzrMD0i-6kelSQWlT3y1wp6GrseAwH26R3NN1TVoXzOJCwodqB-JmShL5eXf4sg6MxZ0GqJAZOtpzPb1bvEGM62r29ftjM/s1600/Caramel+drizzle+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE8k61_4OFgBQS-r64jHOZkDlAxiEnksSXzwPy4B2A-et8HzrMD0i-6kelSQWlT3y1wp6GrseAwH26R3NN1TVoXzOJCwodqB-JmShL5eXf4sg6MxZ0GqJAZOtpzPb1bvEGM62r29ftjM/s400/Caramel+drizzle+-+The+Hedonistic+Kitchen.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsYeiWaBb4TcTaLYzYjzeC6DHeu4zevEIdPj0N9Ll-C1yhBzF3UgpIaxJMCEzvVdlW4OcBEQiupLEGg-JGgZMYSdROohIjgGmR1ntSEtjDfRHkItix7JWTCn_d9QbwRmnYs8UCk9ninI/s1600/Apple+Cake+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsYeiWaBb4TcTaLYzYjzeC6DHeu4zevEIdPj0N9Ll-C1yhBzF3UgpIaxJMCEzvVdlW4OcBEQiupLEGg-JGgZMYSdROohIjgGmR1ntSEtjDfRHkItix7JWTCn_d9QbwRmnYs8UCk9ninI/s400/Apple+Cake+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com2tag:blogger.com,1999:blog-7531907461340662385.post-54328235942108186162010-11-12T16:21:00.000-08:002010-11-12T16:30:41.292-08:00Focaccia Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCM7curKF2H__oH5CRUgzR9L9r5RZWOSLvvuHOTCjwmTz7mr7a740QS1bpoh9AWzjMfcw9_BqcICLv44zJJH0UKmx0PBTAOlYOBaYoSGMgDEIJ6HhXDHh8pPHX2F1L5in5MiWOnmlwHVw/s1600/Focaccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCM7curKF2H__oH5CRUgzR9L9r5RZWOSLvvuHOTCjwmTz7mr7a740QS1bpoh9AWzjMfcw9_BqcICLv44zJJH0UKmx0PBTAOlYOBaYoSGMgDEIJ6HhXDHh8pPHX2F1L5in5MiWOnmlwHVw/s400/Focaccia.jpg" width="400" /></a></div><br />
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Baking bread is a science, of which I am failing. I have been trying to replicate bakery level Scali bread since I started this blog. I have made 3 attempts, the last 2 times using the King Arthur recipe from their website, but I have not come close to mastering it. The bread is perfectly fine to eat....and trust me, I have. I just won't blog about Scali bread that does not look or taste like Scali bread. I am not giving up, mind you. I will try again come fall, but when I caught this recipe on <a href="http://traceysculinaryadventures.blogspot.com/2010/06/no-fuss-focaccia.html">Tracey's Culinary Adventures</a>, I had to try it. Very simple, the bread was delicious, just like Focaccia should taste like. Just remember, Focaccia does not hold long, meaning it should be made and eaten on the same day, but this recipe is so easy and fool proof, that you won't have a problem making it or haven it all eaten.<br />
Adapted: <a href="http://www.blogger.com/goog_1390127303">No Fuss Focaccia</a> <a href="http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe">from King Arthur Flour</a><br />
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<strong>Ingredients:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/no-fuss-focaccia-bread">(printable recipe)</a><br />
<br />
1 1/2 cups warm water<br />
3 tablespoons extra virgin olive oil (plus extra for drizzling)<br />
1 1/4 teaspoons salt<br />
3 1/2 cups (14 3/4 oz) all-purpose flour<br />
1 tablespoon instant yeast<br />
Fresh Rosemary<br />
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Spray a 13 x 9 pan with cooking spray then drizzle 1 to 2 tablespoons of extra virgin olive oil over the bottom of the pan.<br />
Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.<br />
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Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don't use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.<br />
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While the dough rises, preheat oven to 375 F. <br />
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Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the your choice of <br />
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Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R18CTEjBzY6H-lK9zR-7FqK7cVZLYwCDfQbDY1a850e8Q3cfvOzQc8d7WUGvhPwP0KN9k8IdP-IPMWUg5dnWEEFtwuDxSnugsgW3r9XYRil0sRU0Ujpek10YQa_P6SpcRGGz16Yp0Eo/s1600/Focaccia+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R18CTEjBzY6H-lK9zR-7FqK7cVZLYwCDfQbDY1a850e8Q3cfvOzQc8d7WUGvhPwP0KN9k8IdP-IPMWUg5dnWEEFtwuDxSnugsgW3r9XYRil0sRU0Ujpek10YQa_P6SpcRGGz16Yp0Eo/s400/Focaccia+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">once dough rises use olive oil on finger to make indentations</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM7iO0bX9trFZOP4np3EJaiClqAr5k2kgsYnWDbSaLox5wLl1GXIVS7MGkrNjjN93SIjK4YvlamvUshmDaLluHz2r4_mkC43pESxPs1Ludwh7a5Jw07N4DHzx3HNz53-TxZK_JhIgDgg/s1600/Focaccia+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM7iO0bX9trFZOP4np3EJaiClqAr5k2kgsYnWDbSaLox5wLl1GXIVS7MGkrNjjN93SIjK4YvlamvUshmDaLluHz2r4_mkC43pESxPs1Ludwh7a5Jw07N4DHzx3HNz53-TxZK_JhIgDgg/s400/Focaccia+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sri2EkR85LJKb9ImBK9S73viDM4UWzxExgTLsfRc7HQ9QluHvRebqpZ9UUpslfB2aWTQhXZbIS2nQW2BOCak7T59o1zEHWm9UY9fdhuhKN8kM9USGQwCIDRo0I2UcPP652s2zNLlmBU/s1600/focaccia+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sri2EkR85LJKb9ImBK9S73viDM4UWzxExgTLsfRc7HQ9QluHvRebqpZ9UUpslfB2aWTQhXZbIS2nQW2BOCak7T59o1zEHWm9UY9fdhuhKN8kM9USGQwCIDRo0I2UcPP652s2zNLlmBU/s400/focaccia+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with favorite flavored olive oil</td></tr>
</tbody></table>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com0tag:blogger.com,1999:blog-7531907461340662385.post-8192672922888499552010-11-10T12:47:00.000-08:002010-11-10T12:48:31.007-08:00Roasted Eggplant Dip/Baba Ganoush<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeuqRyCHfNnZ9m4FwxTEKwgBv3fY44ML15Ax4qv_mrhgJN-_1OF6cuoI-Y_xrVcX8c51Fikv7CNfEXKWZzEd1WQqoObyAmCgFBX8G6sLnMHGop2c0uIBpJNlctB7JU-5LC61xG12RG1s/s1600/Baba+Ganoush+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeuqRyCHfNnZ9m4FwxTEKwgBv3fY44ML15Ax4qv_mrhgJN-_1OF6cuoI-Y_xrVcX8c51Fikv7CNfEXKWZzEd1WQqoObyAmCgFBX8G6sLnMHGop2c0uIBpJNlctB7JU-5LC61xG12RG1s/s400/Baba+Ganoush+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
I hosted a challenging dinner party recently, which included a friend who was a vegetarian and another who had gluten allergies. I thought I had it under control, until I found out the morning of my dinner party that another guest was lactose intolerant. I told my daughter that, "these guys better entertain the hell out of me" and I wasn't joking. As soon as they all arrived, I put everything out buffet style and it was on. I giggled all night, because in the entertainment department, these guys never disappoint. I love my boys!! The only downside was, that with all the dishes I made, I couldn't get any food shots, the lighting was horrible and I have a shitty camera. Maybe Santa will rectify this soon.<br />
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One of the dishes I made was a variation of Baba Ganoush. In the past, I have made Baba Ganoush by roasting the eggplant in the oven and extracting the pulp, but since I already had eggplant that was sliced, I simply decided to cube the slices, add a few cloves of garlic and toss with a good extra virgin olive oil, pepper and sea salt and roast it in the oven. Garlicky, nutty roasted flavor. So good and I made it twice in one week. Definitely won't forget this in my rotation of "go to" recipes. Too simple and delicious to forget.<br />
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<strong>Roasted Eggplant Dip/Baba Ganoush</strong><br />
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<strong>Ingredients:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/home?previewAsViewer=1">(printable recipe)</a><br />
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1 large eggplant (1 1/2 to 2 inch cubes)<br />
4 whole cloves of garlic<br />
1/4 cup extra virgin olive oil<br />
1 tsp sea salt<br />
1 tsp cracked pepper<br />
1 tbsp (heaping) of Tahini <br />
Juice of half a lemon or to taste<br />
additional salt and pepper to taste<br />
Paprika<br />
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Pre-heat oven to 350. Add eggplant, whole garlic, olive oil and seasoning to a roasting pan or cookie sheet and toss. Bake eggplant about 20 minutes or longer, stirring a few times to cook evenly and prevent eggplant from sticking to the roasting pan. Once eggplant is cooked, add to food processor with tahini and lemon. Add salt and pepper to taste. Serve warm, drizzled with olive oil and sprinkle with paprika. Great with pita or your favorite toasted bread. Can be refridgerated and microwaved about a minute to warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25-bcbMYul0qF7bzI0rrnFw8LQP8mSLxzq0hHHQhgunj6J0Z_2UwApUgtuq2Ea9HjLrY9Uz4L-64H2-WWbB2i0Jon0h-MfhzVAVQxm3N6Jx6IVioTs_wyDfpZjoLkI2eU92Bd4zlJZvE/s1600/IMG_7284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25-bcbMYul0qF7bzI0rrnFw8LQP8mSLxzq0hHHQhgunj6J0Z_2UwApUgtuq2Ea9HjLrY9Uz4L-64H2-WWbB2i0Jon0h-MfhzVAVQxm3N6Jx6IVioTs_wyDfpZjoLkI2eU92Bd4zlJZvE/s400/IMG_7284.jpg" width="400" /></a></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-91636900735809868132010-10-25T09:24:00.000-07:002010-10-25T09:28:15.367-07:00Homemade Pop Tarts<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY38nrqO9wdWdoloj7SsgHF78BQ7m0FtUy5W9GJSISJkc6oSVeJcvzCSuQw33ANzz0il7IiRpgX8FY2fG-DB0wIGckKWUrineFI3I1BvJai-fUiDDFvWz7wPR3w3VjBitLWlE4Jl1DKdg/s1600/The+Hedonistic+Kitchen+-+Homemade+Poptarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY38nrqO9wdWdoloj7SsgHF78BQ7m0FtUy5W9GJSISJkc6oSVeJcvzCSuQw33ANzz0il7IiRpgX8FY2fG-DB0wIGckKWUrineFI3I1BvJai-fUiDDFvWz7wPR3w3VjBitLWlE4Jl1DKdg/s400/The+Hedonistic+Kitchen+-+Homemade+Poptarts.jpg" width="400" /></a></div><br />
I started making these home made Pop-Tarts last year when a friend, who happens to be an Iron-Worker, told me that each morning, one person from his crew is responsible for buying the Pop-Tarts for the long drive to the job site. He joked that he buys the "really good Pop-Tarts" and the other guys try to get away with the generic brand, which in his opinion, tastes like cardboard. I personally think they all do, so I thought it would be interesting, if on his turn to buy Pop-Tarts, he could show up with the homemade kind.....he gets the opportunity to "be the man" and I get to experiment with making them. No doubt they would be a hit with the guys after eating generic brand Pop-Tarts and I had requests for more and used them as stocking stuffer's for Christmas. Nothing beats the home made version.<br />
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For my Pop-Tarts I use Martha Stewart's Pate Brisee (pie dough) because you can make the dough in a food processor. It's buttery, flaky and almost fail proof, but feel free to use whatever pie dough you like, even store-bought works if you need to save time. I added grated lemon rind and a bit of juice to my glaze to compliment the blueberry jam, but, again use any flavor combination. I have used apricot filling with almond flavored glaze, but would love to try brown sugar and cinnamon, strawberry, apple and maple. <br />
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Below is the recipe I used to make the Blueberry Pop-Tarts with lemon glaze. Use whatever you have on hand. <br />
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<em><span style="color: #660000;"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/homemade-poptarts">(printable recipe)</a></span></em><br />
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<b>Pop-Tart:</b><br />
<a href="http://www.marthastewart.com/recipe/pate-brisee-pie-dough">Pate Brisee (pie dough)</a><br />
Stonewall Maine Blueberry Jam<br />
1 beaten egg<br />
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<b>Glaze:</b><br />
1 cup confectioners sugar<br />
1 tsp lemon rind<br />
1 tbsp lemon juice<br />
3 tbsp milk<br />
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<b>Sugar crystals or candy sprinkles for garnish.</b><br />
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I prepared my dough days in advance, so once it's been removed from the refrigerator, wait until it's soft and workable. I waited 30 minutes in my slightly cool kitchen. <br />
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Pre-heat oven to 350. Dust counter top lightly with flour and roll out dough with rolling pin. I was able to use a 5x3 miniature bread pan as a cutout, which works perfectly every time, but because I use this method, I had to check the Internet for the best way to roll out dough and be able to score perfect rectangles. The consensus seems to be, if you use a 9x13 pan as a guide, you can score 3x4 inch rectangles and cut out dough. Place each piece of dough on a large cookie sheet with parchment paper. Fill each rectangle with jam, but leaving about a 1/2 inch border. As you can see, I was not too good at that.<br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOkOIkGtX8fFNxEi7BFrmPIQ4H-Hodf_d2wOc29gM3Pjw1DINop748jpoaM5gTIJi5MqMcWV2SJ-QNYuhyphenhyphen7sAdRLjHGrkE5XhwVaFFFbgTsnZHp14QCEDQxYXU5AXii6SSrWkXE7bF5U/s1600/Homemade+Poptarts+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOkOIkGtX8fFNxEi7BFrmPIQ4H-Hodf_d2wOc29gM3Pjw1DINop748jpoaM5gTIJi5MqMcWV2SJ-QNYuhyphenhyphen7sAdRLjHGrkE5XhwVaFFFbgTsnZHp14QCEDQxYXU5AXii6SSrWkXE7bF5U/s400/Homemade+Poptarts+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Use a pastry brush to brush the beaten egg around the corners and lay another piece of dough over the top. Press the edges with your finger then seal over with a fork. Make sure your edges are sealed all the way around or your jam/preserves will leak. Brush remaining egg over top of Pop- Tart. When your finished making all your Pop-Tarts, place in the freezer for about 5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH2sv6ofYAnfhkqfpJwyaP_IffJVCNFZNpKgkL-MEuzKJdUwErukBYm5EZXBqhaz0dn4zKGV_boooEULe1GXb15IS-DiHsFD_9odcBf40NYl460sC1XpRz_nQdI3_aU5uxFV8zG69kJk/s1600/Homemade+poptarts+-+The+Hedonistic+Kitchen+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH2sv6ofYAnfhkqfpJwyaP_IffJVCNFZNpKgkL-MEuzKJdUwErukBYm5EZXBqhaz0dn4zKGV_boooEULe1GXb15IS-DiHsFD_9odcBf40NYl460sC1XpRz_nQdI3_aU5uxFV8zG69kJk/s400/Homemade+poptarts+-+The+Hedonistic+Kitchen+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for about 10 minutes or until they start to brown around edges and top. Cool at room temperature. Prepare glaze by grating lemon and adding it to confectioners sugar, add juice of lemon and 1 tbsp of milk at a time until smooth, but slightly stiff glaze. Spoon over Pop-Tart, let glaze set a few minutes and then sprinkle with garnish. You could also make Pop-Tarts as stocking stuffers or little gifts, just place them in <a href="http://www.amazon.com/Cello-Cellophane-Chocolate-Candy-Count/dp/B000R9VJ1I">cellophane bags</a> and tie with colorful ribbon.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com4tag:blogger.com,1999:blog-7531907461340662385.post-11348120524164128182010-10-15T09:00:00.000-07:002010-10-24T08:15:00.043-07:00Apple-Bottom Gingercake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkNz6Yu1OvpKUVjTgQIJr-cIPVqF1oJTd3kzbOL7s9MEJc88kckQHzssHLqdNI0qX4Za0ua0M5Xocd0daXBEak4ZIUG6rb_R-_Vt9AJleH51oy-CUGyTEO1p1Z1yloknR1HE6QKyYvbs/s1600/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkNz6Yu1OvpKUVjTgQIJr-cIPVqF1oJTd3kzbOL7s9MEJc88kckQHzssHLqdNI0qX4Za0ua0M5Xocd0daXBEak4ZIUG6rb_R-_Vt9AJleH51oy-CUGyTEO1p1Z1yloknR1HE6QKyYvbs/s400/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen+1.jpg" width="400" /></a></div><br />
<div style="text-align: left;">I love reading...actually, I can't live without reading. I can't imagine a life without books or a night I don't fall asleep reading one AND this is probably the reason I can't retain a storyline or author. Lately, I can't get enough of food writers. I look forward to the end of the day, when I get into my comfy sweatpants, crawl into bed and read about an author's culinary adventures. At the moment, I am reading <a href="http://www.amazon.com/Under-Table-Saucy-Culinary-School/dp/1416565272">Under The Table; Saucy Tales from Culinary School </a>by Katherine Darling. Darling, recounts her experience at <a href="http://www.frenchculinary.com/">The French Culinary Institute</a> and insight into what it's like to attend this prestigious school. The book also provides 24 original recipes and the recipe that caught my eye, was the Apple-Bottom Gingercake. I thought, perfect fall recipe. Apples, molasses and brown sugar. I swear the smell and taste of the batter made me think of my childhood and my grandparents. I would even say, it brought back memories of the 40's, except I was not raised in the 40's. I guess it was the smell and taste of the Molasses batter licked straight from the spoon that evoked memories of my younger family, a warm steamy kitchen (those old radiators), black and white T.V. and brown bread in a can...the latter making more sense then the "Back to the Future" memory I had while making this cake. A thought just came to me...... I could have been listening to my <a href="http://www.amazon.com/Those-Were-Our-Songs-Music/dp/B00005QKG0">Big Band</a> compilation CD while baking this Apple-Bottom Gingercake, next time for sure and there will be a next time because this cake is pure comfort food. As the author suggests, serve with ice cream or a big, cold glass of milk.....yum. </div><div style="text-align: left;"><br />
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<em>I made a minor change for the Apple Bottom part of the cake. The original recipe calls for 2 apples, 2 tbs butter and 2 tbs brown sugar, but I love apple in brown sugar and butter, so why not more of a good thing.</em><br />
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<em><span style="color: #660000;"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/apple-bottom-gingercake-5?previewAsViewer=1">(printable recipe)</a></span></em><br />
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<b>For the Apple Bottom:</b><br />
4 Tbsp butter<br />
4 Tbsp brown sugar <br />
2 Apples, peeled, cored and cut into 1/8 slices<br />
<br />
<b>For the gingercake:</b><br />
2 1/4 cups all purpose flour<br />
1 tsp ground ginger<br />
1 tsp ground cinnamon<br />
1/8 tsp ground cloves <br />
1/8 ground allspice<br />
1 tsp baking soda<br />
1/3 cup of dark brown sugar<br />
2 tsp freshly grated ginger<br />
1 cup dark molasses <br />
1 egg<br />
3/4 cup hot water<br />
1/2 cup vegetable oil<br />
<br />
<br />
<strong>To prepare the apple bottom:</strong> In a saucepan over low heat, stir together the butter and brown sugar until butter melts. Add the apples and cook gently until apples soften and caramelize slightly but still retain their shape, about 15 minutes. Remove from heat.<br />
<br />
<strong>To make the gingercake:</strong> Preheat over to 325. Thoroughly grease 9 inch baking pan.<br />
In a large bowl, combine flour, ground ginger, cinnamon, cloves, allspice, baking soda and ground brown sugar. Stir in the freshly grated ginger and molasses, then add the egg. The dough will be stiff, so I switched to an electric beater. Incorporate egg fully and add oil and hot water, blend just until smooth.<br />
<br />
Spread apples and their caramel in one layer in prepared pan. Arrange them in a circular pattern or just layer them in. No worries. Gently pour in the gingercake batter and bake for 45 minutes to 1 hour. The gingerbread is fully baked when a toothpick comes out clean.<br />
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Cool in pan for 5 minutes then invert to plate. Serve warm with ice cream or whipped cream. Cake tastes better the longer it sits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdlnwJyz4OmuvAxrsGhGvDJ7kZlvWi2buSe-95BvC3n64NQ19GrkYr2p6bPfLP0aMGVZlIqlmTqoZlI1Z65DYfNGofRFmGTXW0OTOhW-2MCrpWH03XIyTwjJJGxw1_kVyno5ifOmEgXQ/s1600/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdlnwJyz4OmuvAxrsGhGvDJ7kZlvWi2buSe-95BvC3n64NQ19GrkYr2p6bPfLP0aMGVZlIqlmTqoZlI1Z65DYfNGofRFmGTXW0OTOhW-2MCrpWH03XIyTwjJJGxw1_kVyno5ifOmEgXQ/s400/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJyM80D3iZPu6OHJExSbaEQYQ7zKoKletipOfefliZbVoAXUZ-CMhJ__LBjCqneUuWwrzjF0IUt1BZfsrDblHBKuS_szkyHAbSYMGLNrwrEUKOgP6EEsfiwTNedcMl00K-V1-QhMKk5I/s1600/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJyM80D3iZPu6OHJExSbaEQYQ7zKoKletipOfefliZbVoAXUZ-CMhJ__LBjCqneUuWwrzjF0IUt1BZfsrDblHBKuS_szkyHAbSYMGLNrwrEUKOgP6EEsfiwTNedcMl00K-V1-QhMKk5I/s400/Apple-Bottom+Gingercake+The+Hedonistic+Kitchen.jpg" width="400" /></a></div></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com2tag:blogger.com,1999:blog-7531907461340662385.post-55411177031901857922010-10-14T13:28:00.000-07:002010-10-24T09:41:37.673-07:00Pisto Manchego with Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YUKFMuKY0XcFK3mzIRcx7ZO5av5SIro7UVFiYgn7P3irMSbIVdW4qSviRO1GSokARy31eXsq5V_JB0_5HeTU8I_D3TDlFd0lA5u-IYT7qN18L7n7jjIjQWEKgpE93-G3bQL38KSrN2o/s1600/Pisto+Machengo+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YUKFMuKY0XcFK3mzIRcx7ZO5av5SIro7UVFiYgn7P3irMSbIVdW4qSviRO1GSokARy31eXsq5V_JB0_5HeTU8I_D3TDlFd0lA5u-IYT7qN18L7n7jjIjQWEKgpE93-G3bQL38KSrN2o/s400/Pisto+Machengo+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
I have been dying to make Pisto Manchego. I loved the idea of vegetables cooked until macerated, fried egg dropped on top so the yoke drips into the vegetables and sopping up all the savory goodness with a good piece of bread. I got my opportunity when my neighbor dropped off a bag of her homegrown tomatoes. They were the most unbelievable tomatoes I have ever eaten in my life. So sweet and juicy, that I got emotional eating them. I couldn't help but believe she had some secret from back home in Croatia because these tomatoes were on a whole other level and I was determined to get more of them.<br />
A week later, returning home from work, her husband and son were in front of their house and I approached them and went....on and on...about her tomatoes, to the point that I probably freaked them out or they just thought I was a freak. I knew when they started to edge away from me, make less eye contact and act busy, that I had probably gone too far. I must have sounded like a crack fiend. I even hinted that if their mother ever wanted to give me tomatoes again, I would not object. Who does that? Well....apparently, I do.<br />
I did run into her several days later. She was in her garden placing tomatoes in her basket and I screamed from across the street that "I had never eaten tomatoes like hers before" and asked her what her secret was. She said "nothing special".....but I say.......MAGIC. I kept looking in her face and down at her basket....looking at her face, down at her basket...up and down. I think she got the hint because she offered her basket of tomatoes to me. I should have said, "No, keep your tomatoes"or "No, I really shouldn't", but seeing how it gave her pleasure to be so generous, I took them.<br />
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I made this dish again last night, but cooked the vegetables a little longer. I like a mushy texture and I think the flavors blend better when you do this. I also love that there are so many variations to this dish. You can add eggplant, squash or carrots. You can use as an appetizer on top of bread, a side dish or like I did, with fried egg on top. I want to try the version from <a href="http://www.spainontheroadagain.com/recipe_pistomanchego.shtml">On The Road Again</a> with Mario Batali and Gwyneth Paltow, in which you roast the vegetables and then push through a food mill.....except, I don't have a food mill. <br />
I realize this is pretty late in the season to be blogging about tomatoes, so if you have no access to good quality tomatoes, then use a can of whole, peeled tomatoes. Just make sure to drain them in a colander, crush them into the pan and if you have any liquid in the pan when the dish is almost ready, use medium high to high heat, stirring constantly to evaporate the juice. <br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #660000;"><a href="https://sites.google.com/site/thehedonistickitchenrecipes/pisto-manchego-with-eggs">(printable recipe)</a></span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div style="text-align: left;">1/3 cup olive oil</div><div style="text-align: left;">1 large onion (finely chop)</div><div style="text-align: left;">4 cloves of garlic (finely chop)</div><div style="text-align: left;">1 large red pepper (seeded, remove any white ribbing and finely chop)</div><div style="text-align: left;">1 large green pepper (seeded, remove any white ribbing and finely chop)</div><div style="text-align: left;">2 large, ripe tomatoes ( <a href="http://www.ehow.com/how_4705926_blanch-tomatoes.html">blanch</a> to remove skin and crush into pan)<br />
2 tbs Balsamic Vinegar</div><div style="text-align: left;">Kosher Salt and cracked pepper</div><div style="text-align: left;">2 fried eggs</div><div style="text-align: left;">Grilled or toasted bread (optional)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Using a large saute pan, add olive oil to medium heat, add onions and garlic stirring for about 3 minutes. If you find that the onions are browning too fast, lower the heat. Add the peppers and cook for another 5 minutes. Add tomato, balsamic vinegar, salt and pepper and cook until vegetables are very tender.</div><div style="text-align: left;">In another pan, add 1 tbsp of oil or butter to frying pan and fry egg. You can also decide to cook the egg right in the cooked Pisto mixture, just create a space in the vegetables and crack and egg into this space. Cover and cook until done.</div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplACmHJExG4ZVqMp0qeyNakcNHszxOGbY5AwgQfrKwVz7eMB-F5cZG1VpiLEZpawVztvSZXbYGrMpeEHa9ezyz6twGjc-KiX21u_ZZXXBxFFB75q8b3y3_-MmSeaZRkODmz_kTbc2kSI/s1600/Pisto+Manchengo+The+Hedonistic+Kitchen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplACmHJExG4ZVqMp0qeyNakcNHszxOGbY5AwgQfrKwVz7eMB-F5cZG1VpiLEZpawVztvSZXbYGrMpeEHa9ezyz6twGjc-KiX21u_ZZXXBxFFB75q8b3y3_-MmSeaZRkODmz_kTbc2kSI/s400/Pisto+Manchengo+The+Hedonistic+Kitchen+2.jpg" width="400" /></a></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com2tag:blogger.com,1999:blog-7531907461340662385.post-80243136991091126832010-10-05T15:46:00.000-07:002010-11-10T18:02:51.344-08:00Apple and Frangipane Galette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nx0nQ9HcILBe_vdAnVxTksjnVBopocbukzkCQikxDv0SMljzsi375cbrfTF2XyQPwTQ0h4oDn4JEEMmB1ORyWOGnV_OU-BcGy4GuOqjvS7KIWbBPSMF4qARIh3z4yrjBBoZp1Jk-S-0/s1600/Apple+Galette+with+Marzipan+-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nx0nQ9HcILBe_vdAnVxTksjnVBopocbukzkCQikxDv0SMljzsi375cbrfTF2XyQPwTQ0h4oDn4JEEMmB1ORyWOGnV_OU-BcGy4GuOqjvS7KIWbBPSMF4qARIh3z4yrjBBoZp1Jk-S-0/s400/Apple+Galette+with+Marzipan+-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><br />
This Apple and Frangipane Galette is a combination of what I love about several recipes. The tart taste of the Granny Smith apples with apricot jam, the layer of Frangipane filling and the slightly sweet, flaky dough, all of which I consider to be a knock-out combination. This is an elegant dessert that tastes great alone or paired with whipped cream.<br />
I used Martha Stewart's pastry dough for my base, because it's so easy, dependable and you can make it in the food processor. I did use a <a href="http://www.bedbathandbeyond.com/product.asp?sku=10496373&utm_source=google&utm_medium=organic&utm_campaign=shopping">mandolin</a> to cut my apples, but a sharp kitchen knife and a steady hand will do the trick.<br />
I also sprinkled the crust with decorating sugar, which you can't see because I also dusted it with confectioners sugar. I know....overkill, but yummy!<br />
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Apple and Frangipane Galette<br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/apple-and-frangipane-galette">(printable recipe)</a><br />
<br />
<a href="http://www.marthastewart.com/recipe/pate-brisee-pie-dough">Martha Stewart's Pate Brisee (pie dough)</a><br />
2 1/2 cups all-purpose flour<br />
1 teaspoon salt<br />
1 teaspoon sugar<br />
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces<br />
1/4 to 1/2 cup ice water<br />
<br />
<b>Directions:</b><br />
<div class="separator" style="clear: both; text-align: center;"></div>In the bowl of a food processor, combine flour, salt, and sugar, add butter and pulse until the mixture resembles coarse meal, 8 to 10 seconds.With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together <b>without being wet or sticky</b>; be careful not to process more than 30 seconds.<br />
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<tr><td class="tr-caption" style="text-align: center;">Finished dough</td></tr>
</tbody></table><br />
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To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.<br />
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<b>Frangipane Filling:</b><br />
7 oz Marzipan <br />
1 egg and 1 egg white<br />
1 heaping tbls of flour<br />
1 tbs sugar<br />
1 tsp almond extract (optional)<br />
<br />
In a blender crumble marzipan and add all other ingredients, blend until smooth. Don't worry if there are a few small lumps of marzipan. <br />
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<b>Apple Filling:</b><br />
3 Granny Smith Apples<br />
2 tbs sugar<br />
1 tsp Cinnamon<br />
1/2 tsp Nutmeg<br />
1/2 tsp Ginger<br />
1/2 cup of apricot jam<br />
<br />
Peel, core and thinly slice apples and then half each slice. Heat apricot in the microwave for 30 seconds or heat on stovetop enough to be able to pour over apples. Add sugar and spices and toss.<br />
<br />
<b>To Assemble:</b> <br />
Roll out dough on baking paper about 13 inch round. Add the Frangipane filling to center of the dough, spreading to about 2 inches from the edge of the dough, then arrange apples in concentric circles or if you want, just pile them over the almond paste to create a rustic looking tart. Save any remaining apricot and spice juice from the bowl. At this point the dough is too soft to go into the oven, freeze the assembled tart for 5 minutes.<br />
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Bake in 375 degree oven for about 40 minutes or until dough is deep, golden brown. Brush the remaining apricot mixture over the apples.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>the hedonistic kitchenhttp://www.blogger.com/profile/15591815823699160085noreply@blogger.com1tag:blogger.com,1999:blog-7531907461340662385.post-27668167798340955972010-09-30T11:41:00.000-07:002010-11-11T11:08:36.820-08:00Lot's of Ways Banana Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOWFDGrqnYeINvHQ5Krx8MSHfrt42vOO7QG1oKblKww1opl3Pb3q3I4WgTFoh7aszsdLnUb4f5ELOfxW7EXfSnmG_h17ixDpM_OY-M6AXWMvSsQGGOs6fLAx-_hVMDvsFvOU-a5yG9jc/s1600/Lots-of-ways+Banana+Cake-+The+Hedonistic+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOWFDGrqnYeINvHQ5Krx8MSHfrt42vOO7QG1oKblKww1opl3Pb3q3I4WgTFoh7aszsdLnUb4f5ELOfxW7EXfSnmG_h17ixDpM_OY-M6AXWMvSsQGGOs6fLAx-_hVMDvsFvOU-a5yG9jc/s400/Lots-of-ways+Banana+Cake-+The+Hedonistic+Kitchen.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I work part-time at a gym called <a href="http://revfitboston.com/">Revolution Fitness</a> and because we make organic protein shakes, we have literally, boxes of bananas. I worry that these bananas are going to be too ripe and then go to waste, so I ask to be notified when there is a surplus of over-ripe bananas. </div><div style="text-align: left;">Alison, one of my sassy co-workers, was on "protein shake detail" when I told her I would be taking bananas home. I didn't have any plans for them yet, but she asked if I could make Banana Chocolate Chip Muffins AND didn't miss a beat when she also asked, "what time will you be bringing them tomorrow"? I did remind her that "I have a LIFE" and a 24 hour turn around time would be impossible, but she still tried to manipulate me by saying "her mother would do it". I looked at her.....she looked at me.... and in unison we said to each other....."no she wouldn't". </div><div style="text-align: left;">I made the Banana Chocolate Chip muffins for her and all my co-workers a few days later. I left my cake carrier on the counter and it was like watching National Geographic, they all jumped on the cupcakes like lions going in for the kill. I swear I wanted to take a picture, it was that funny and thank god, they are all in shape. Who brings cake to a gym....I DO!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The recipe I wanted to use was from one of my favorite baking blogs called <a href="http://tendercrumb.blogspot.com/">The Tender Crumb</a>. She is also part of a baking group called <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie.</a> Each participant alternates "hosting" a recipe chosen from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking: From My Home to Yours by Dorie Greenspan</a> and although she did not host this particular recipe, she did bake along with the group. The recipe chosen is called "Lot's of Ways Banana Cake". Please check out <a href="http://onlycreativeopportunities.blogspot.com/2010/07/twd-lots-of-ways-banana-cake.html">Only Creative Opportunities</a> to see the full recipe and alternatives, this is a wonderful cake that can be made a variety of ways.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I chose to bake my muffins in multi mini bundt pans because my mother seems to buy me the same multiple mini bundt pans every year for Christmas and my Birthday, so if I ever wanted to go into business making mini bundt cakes, I could. They were referred to as the "industrial size" muffins at the gym, but honestly, and I give myself no credit here, the recipe is the best banana cake/muffin recipe. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">My exact recipe is below and I made two different versions. One with chocolate chips and the other with just Cream Cheese Frosting.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Ingredients:</strong><br />
<a href="https://sites.google.com/site/thehedonistickitchenrecipes/lot-s-of-ways-banana-cake">(printable recipe)</a></div><div style="text-align: left;">2 2/3 cups all-purpose flour</div><div style="text-align: left;">1 ¼ teaspoons baking soda</div><div style="text-align: left;">½ teaspoon salt</div><div style="text-align: left;">½ teaspoon freshly grated nutmeg</div><div style="text-align: left;">1 ½ sticks (12 tablespoons) unsalted butter (room temperature)</div><div style="text-align: left;">1 cup packed light brown sugar </div><div style="text-align: left;">¾ cup sugar</div><div style="text-align: left;">2 large eggs (room temperature)</div><div style="text-align: left;">1 ½ teaspoons pure vanilla extract</div><div style="text-align: left;">About 4 very ripe bananas, mashed (you should have 1 ½ - 1 ¾ cups)</div><div style="text-align: left;">½ cup canned unsweetened coconut milk (shake can before opening)</div><div style="text-align: left;">11.5 oz bag of Ghiardelli Chocolate Chips (optional - bittersweet chocolate chips)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350. I used a generous amount of baking spray on my mini bundt pans or if using cupcake pans, then use cupcake liners.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Whisk the flour, baking soda, salt and nutmeg together. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla. </div><div style="text-align: left;">Lower the speed of your stand mixer or hand mixer and add the banana to the the butter/sugar mixture. The mixture might curdle, but don't worry, it will come together as you add the remaining ingredients. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If your using chocolate chips, fold them in at this point with a rubber spatula</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Divide the batter evenly between the muffin tins and bake for about 20 minutes, or until the muffins are a deep golden brown. They should start to pull away from the sides of the pans and top of muffin springs back.</div><div style="text-align: left;">Remove from oven and let cool. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Frosting:</strong></div><div style="text-align: left;">1 stick unsalted butter (room temperature)</div><div style="text-align: left;">8 oz cream cheese (room temperature)</div><div style="text-align: left;">1 cup of powdered sugar (add more if frosting too thin)</div><div style="text-align: left;">1 tbsp of vanilla bean paste ( I use <span id="btAsinTitle"><a href="http://www.amazon.com/Nielsen-Massey-Pure-Vanilla-Bean-Paste/dp/B0027DEVCG">Nielsen-Massey Pure Vanilla Bean Paste</a>)</span></div><div style="text-align: left;"> </div><div style="text-align: left;">Place butter and cream cheese in a mixing bowl and beat with handheld mixer until light and fluffy, then add 1 cup of sifted powdered sugar and beat until smooth. I added the Vanilla Bean Paste last and beat until incorporated.</div><div style="text-align: left;">I placed my frosting in a freezer bag and made a small cut in the corner and did a drizzle type of effect on the muffin. </div><div style="text-align: left;"><br />
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