tag:blogger.com,1999:blog-27572070527824685312024-03-13T05:51:08.853-07:00BAKING IN HIGH HEELSUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2757207052782468531.post-82670857263241876302013-02-02T22:14:00.002-08:002013-02-03T00:28:09.406-08:00Dark Chocolate Avocado Mousse <div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-T0wf0pzQSrA/UQ3kuvcdmgI/AAAAAAAAAGI/pvdSXCA6DAQ/s1600/pa11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-T0wf0pzQSrA/UQ3kuvcdmgI/AAAAAAAAAGI/pvdSXCA6DAQ/s640/pa11.jpg" width="640" /></a>Last October my friend <a href="http://www.AtlantisDryGoods.com/">Karen</a> and I visited the Texas State Veggie Fair, since then we've been dreaming about a dessert we tried there. Because we couldn't get the recipe and because we couldn't stop thinking about that delicious piece of chocolate heaven, I decided to get busy in the kitchen and create my own version. Here my friends, is the final product! </div>
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. <a href="http://3.bp.blogspot.com/-8FVVP445ZaQ/UQ3q4FAdoaI/AAAAAAAAAGc/NzcnpHgtjBc/s1600/pa17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-8FVVP445ZaQ/UQ3q4FAdoaI/AAAAAAAAAGc/NzcnpHgtjBc/s640/pa17.jpg" width="422" /></a></div>
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It is intense, decadent and will fulfill your chocolate cravings without saturated fats, dairy or preservatives.</div>
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<a href="http://4.bp.blogspot.com/-1VlaO3Che6E/UQ3hlChwwgI/AAAAAAAAAEg/9rTldOltIFU/s1600/pa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-1VlaO3Che6E/UQ3hlChwwgI/AAAAAAAAAEg/9rTldOltIFU/s640/pa1.jpg" width="478" /></a></div>
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<a href="http://4.bp.blogspot.com/-1VlaO3Che6E/UQ3hlChwwgI/AAAAAAAAAEg/9rTldOltIFU/s1600/pa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Once you have all your ingredients ready, start processing the avocados in the food processor or blender until chopped not completely mashed. </div>
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<a href="http://4.bp.blogspot.com/-i8OywK_Nq5A/UQ3ho4qRWcI/AAAAAAAAAEo/6ViYIlaeT-w/s1600/pa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-i8OywK_Nq5A/UQ3ho4qRWcI/AAAAAAAAAEo/6ViYIlaeT-w/s640/pa2.jpg" width="422" /></a></div>
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Now add the melted chocolate, cocoa powder, vanilla, coffee, agave nectar or sugar and blend.<a href="http://3.bp.blogspot.com/-UrFGppHOY9s/UQ3hqhHmlII/AAAAAAAAAEw/2BWaTf6kgDI/s1600/pa3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-UrFGppHOY9s/UQ3hqhHmlII/AAAAAAAAAEw/2BWaTf6kgDI/s640/pa3.jpg" width="640" /></a>Mix completely until the avocados are smooth and the rest of the ingredients are well incorporated.</div>
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<a href="http://4.bp.blogspot.com/-fgEgnj5zSSo/UQ3hsRULRXI/AAAAAAAAAE4/h3XkQuCDzlU/s1600/pa4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-fgEgnj5zSSo/UQ3hsRULRXI/AAAAAAAAAE4/h3XkQuCDzlU/s640/pa4.jpg" width="640" /></a></div>
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You can verify the sweetness and adjust to your taste adding more agave or sugar if necessary. You can also add more melted chocolate if you want more intensity. </div>
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<a href="http://2.bp.blogspot.com/-06GftXhN5DA/UQ3h9qw5b4I/AAAAAAAAAFk/sWtG4LsCppo/s1600/pa7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-06GftXhN5DA/UQ3h9qw5b4I/AAAAAAAAAFk/sWtG4LsCppo/s640/pa7.jpg" width="422" /></a></div>
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<a href="http://2.bp.blogspot.com/-06GftXhN5DA/UQ3h9qw5b4I/AAAAAAAAAFk/sWtG4LsCppo/s1600/pa7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Serve and drizzle with the dark chocolate hazelnut and agave mixture, sprinkle some crushed hazelnuts on top and indulge!!<a href="http://3.bp.blogspot.com/-Gs2t3Q8iZ10/UQ3h6J5BirI/AAAAAAAAAFY/Mz7nqozy2VY/s1600/pa5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-Gs2t3Q8iZ10/UQ3h6J5BirI/AAAAAAAAAFY/Mz7nqozy2VY/s640/pa5.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-O1nzn72GlaQ/UQ3iC-Uk8SI/AAAAAAAAAFw/8mLux0k_kGU/s1600/pa13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://3.bp.blogspot.com/-O1nzn72GlaQ/UQ3iC-Uk8SI/AAAAAAAAAFw/8mLux0k_kGU/s640/pa13.jpg" width="640" /></a></div>
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Ingredients:<br />
2 Avocados (<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">if they are very small use three</span></span>)<br />
1/2 + 1/4 cup dark chocolate chips (<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used vegan chips</span></span>)<br />
1/4 cup + 1 Tablespoon Agave nectar<br />
1 Tablespoon Cocoa Powder<br />
1 Teaspoon Vanilla<br />
1 Teaspoon Freshly brewed espresso coffee. (<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used </span><a href="http://www.katzcoffee.com/"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Katz Coffee natural flavor dark chocolate decadence</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. I got this one at Central Market</span></span>)<br />
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•For the syrup mix equal parts of agave nectar and dark chocolate hazelnut spread. (<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can use </span></span><a href="http://www.rawtella.com/rawtella-chocolate-sptead.html"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">RawTella</span></span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, Nutella or </span></span><a href="http://www.maranathafoods.com/product/dark-chocolate-almond-spread"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">MaraNatha dark chocolate almond spread</span></span></span></a>)<br />
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•Fresh raspberries are a great option to use as topping, instead of crushed hazelnuts.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2757207052782468531.post-4775224941970238112011-08-27T19:18:00.001-07:002011-08-28T00:32:33.304-07:00Carrot Oat Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mJJYNstz3CI/TkSV_WSZQOI/AAAAAAAAJdY/I-txdxXNQdI/s1600/one.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-mJJYNstz3CI/TkSV_WSZQOI/AAAAAAAAJdY/I-txdxXNQdI/s640/one.jpg" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It is not easy to keep my cookie jar full when I make this delicious recipe. Flavorful cookies and on the healthy side ; )</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Cream butter and sugar together, beat until fluffy. Add vanilla, egg and water, mix well. Now add the salt, baking soda and flour, mix slowly to combine. Add the carrots oats and chocolate chips mix until well incorporated. Preheat the oven at 350゜Line two baking sheets with parchment paper or silicone baking liner. With a tablespoon scoop spoonfuls of the dough and place on lined baking sheet. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bake for 10 to 12 minutes, or until golden brown. Let cool. Enjoy! </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ymGmRd8CcUc/TkSWDZB70ZI/AAAAAAAAJdk/zaGVqiZMb3k/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ymGmRd8CcUc/TkSWDZB70ZI/AAAAAAAAJdk/zaGVqiZMb3k/s640/four.jpg" width="494" /></a></div><br />
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Ingredients:<br />
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<ul><li>3/4 Cup Whole Wheat Flour</li>
<li>1/2 Cup Self Rising Flour <i><span class="Apple-style-span" style="font-size: small;">( </span></i><i><span class="Apple-style-span" style="font-size: small;">I used Gold Medal</span></i><i><span class="Apple-style-span" style="font-size: small;">)</span></i></li>
<li>3/4 Teaspoon Salt</li>
<li>1/2 Teaspoon baking Soda</li>
<li>1/2 Teaspoon Cinnamon</li>
<li>!/2 Teaspoon Allspice</li>
<li>1/4 Teaspoon Nutmeg</li>
<li>1 Stick Unsalted Butter</li>
<li>6 Tablespoons Sugar In The Raw<i> <span class="Apple-style-span" style="font-size: small;">( </span></i><i><span class="Apple-style-span" style="font-size: small;">I used Turbinado</span></i><i><span class="Apple-style-span" style="font-size: small;">)</span></i></li>
<li>6 Tablespoons Brown Sugar</li>
<li>1 Large Egg</li>
<li>1/2 Teaspoon Pure Vanilla Extract</li>
<li>1/4 Teaspoon Water</li>
<li>1 cup Oats <span class="Apple-style-span" style="font-size: small;"><i>( I used Old Fashioned Quaker Oats)</i></span></li>
<li>1 Cup Grated Carrots </li>
<li>8 oz. Semi Sweet Chocolate Chips <i><span class="Apple-style-span" style="font-size: small;">( for a healthier version substitute with raisins) </span></i></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2757207052782468531.post-25884010756777632162011-08-27T19:17:00.001-07:002011-08-27T20:54:49.361-07:00Basil Coconut Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_wA9joWxGJU/TlCtXVMt5iI/AAAAAAAAACU/wptkdyok-J0/s1600/bcc11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_wA9joWxGJU/TlCtXVMt5iI/AAAAAAAAACU/wptkdyok-J0/s640/bcc11.jpg" width="424" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;">I always enjoy going to the Central Market for many reasons but my favorite one is to try what new Gelato flavor they have available.</div><div class="separator" style="clear: both; text-align: center;"> I was completely delighted and thrilled with the coconut basil flavor. </div><div class="separator" style="clear: both; text-align: center;">After craving for more a couple of days later, I decided to start mixing and trying to get the best cookie version of the delicious gelato. Today I am very pleased with the final concoction and very happy to share my recipe with you.</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pzu_3ViKGdg/TlCuka71A1I/AAAAAAAAACs/o8sUWCZ4lV4/s1600/bcc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-Pzu_3ViKGdg/TlCuka71A1I/AAAAAAAAACs/o8sUWCZ4lV4/s640/bcc1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LxdTgRqhchs/TlCul-PxIBI/AAAAAAAAACw/4LBy0Lh1SL8/s1600/bcc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-LxdTgRqhchs/TlCul-PxIBI/AAAAAAAAACw/4LBy0Lh1SL8/s640/bcc2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"> Once you have all the ingredients start mixing the coconut with the basil leaves in the food processor until shredded and well blended. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QrcYLwZn8fU/TlCumVHEHiI/AAAAAAAAAC0/unK2ju2bpjg/s1600/bcc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-QrcYLwZn8fU/TlCumVHEHiI/AAAAAAAAAC0/unK2ju2bpjg/s640/bcc3.jpg" width="640" /></a></div><br />
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</div> Mix the butter and sugar, add the egg, almond extract and coconut milk. Then add the flour & baking soda and mix well. Blend in the coconut mixed with the basil. The mix should be sticky. Refrigerate for 25 minutes. Preheat the oven at 350゜and prepare two baking sheets with parchment paper or silicone baking mat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8yxLK1iy_Eo/TlCuqoym8OI/AAAAAAAAAC8/y0q0r1R42G0/s1600/bcc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-8yxLK1iy_Eo/TlCuqoym8OI/AAAAAAAAAC8/y0q0r1R42G0/s640/bcc5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Drop tablespoons of the mix on the prepared baking sheets and bake for 10 to 12 minutes or until golden.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VD60SqiD-b4/TlCzXDOXAxI/AAAAAAAAADQ/CNMoUdVaSrM/s1600/bcc8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://1.bp.blogspot.com/-VD60SqiD-b4/TlCzXDOXAxI/AAAAAAAAADQ/CNMoUdVaSrM/s640/bcc8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Let the cookies cool down & enjoy!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fs_ImUFGsNY/TlCur48AM-I/AAAAAAAAADA/wE5JV8K6izs/s1600/bcc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-fs_ImUFGsNY/TlCur48AM-I/AAAAAAAAADA/wE5JV8K6izs/s640/bcc6.jpg" width="540" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R276-UjpeJY/TlCu431ojyI/AAAAAAAAADM/Oxx_XAqpHvo/s1600/bcc9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-R276-UjpeJY/TlCu431ojyI/AAAAAAAAADM/Oxx_XAqpHvo/s640/bcc9.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;">1/2 cup unsalted butter<span class="Apple-style-span" style="font-size: small;"> </span><i><span class="Apple-style-span" style="font-size: x-small;">(1stick)</span></i></li>
<li style="text-align: left;">1/2 cup brown sugar</li>
<li style="text-align: left;">6 tablespoons of Turbinado sugar<span class="Apple-style-span" style="font-size: small;"> </span><i><span class="Apple-style-span" style="font-size: small;">(I used Sugar In The Raw)</span></i></li>
<li style="text-align: left;">1 egg</li>
<li style="text-align: left;">1/4 cup coconut milk</li>
<li style="text-align: left;">1/2 teaspoon of almond extract</li>
<li style="text-align: left;">1 1/2 + 2 tablespoons of self rising flour<span class="Apple-style-span" style="font-size: small;"> </span><i><span class="Apple-style-span" style="font-size: x-small;">(</span><a href="http://www.meijer.com/s/gold-medal-self-rising-flour-1-bag-5-lb/_/R-126590"><span class="Apple-style-span" style="font-size: small;">I used Gold Medal</span></a><span class="Apple-style-span" style="font-size: small;">)</span></i></li>
<li style="text-align: left;">1/2 teaspoon baking soda</li>
<li style="text-align: left;">1 cup flaked sweetened coconut<span class="Apple-style-span" style="font-size: x-small;"> </span><i><span class="Apple-style-span" style="font-size: small;">(</span><a href="http://www.meijer.com/s/bakers-sweetened-angel-flake-coconut-4-bags-4-oz-ea/_/R-118854"><span class="Apple-style-span" style="font-size: small;">I used Baker's sweetened Angel flake coconut</span></a><span class="Apple-style-span" style="font-size: small;">)</span></i></li>
<li style="text-align: left;"><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-style: small;"><span class="Apple-style-span" style="font-size: normal;">1 tablespoon fresh basil</span></span><span class="Apple-style-span" style="font-size: normal; font-style: large;"> <i><span class="Apple-style-span" style="font-family: "Apple-style-span";"><span class="Apple-style-span" style="font-size: normal;">(three big leaves approximately)</span></span></i></span></span></i></li>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2757207052782468531.post-83320241395640169012011-08-27T19:15:00.001-07:002011-08-27T20:57:36.692-07:00Macarooning<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-upoqdjqZ020/TcXovcPm2kI/AAAAAAAAAB8/fWk8k50m6I8/s1600/mcr1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-upoqdjqZ020/TcXovcPm2kI/AAAAAAAAAB8/fWk8k50m6I8/s640/mcr1.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">The heavenly French pastry! After five hours to master the art of "macarooning" I now can share with you the recipe :)</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;">Macaroons are very delicate but very simple to make. The trick is in the egg whites & the time in the oven. The first time I tried it was a failure because in my oven they were ready in 9 minutes and I left them the time the recipe said (10-12 min). After this I learned to watch them around 8 min. Second try went wrong because I use regular eggs instead of extra large, so my kids had delicious crunchy cookies for snack ;) </div><div class="separator" style="clear: both; text-align: center;">Here I learned not to improvise with what I have in the fridge and go buy exactly what the recipe ask for.</div><div class="separator" style="clear: both; text-align: center;">Then came the charm, third time I did use big eggs and sat in front of the oven. The peanut butter & jelly macaroons were ready in 8 minutes. The vanilla macaroons baked in 12 min. As I always repeat, because every oven is different you must keep an eye for time variations.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JePu6643Ae0/TcXj35R8cDI/AAAAAAAAABM/ZUOO0ShyBRo/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JePu6643Ae0/TcXj35R8cDI/AAAAAAAAABM/ZUOO0ShyBRo/s640/11.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AIF6HVhTIQw/TcXj5fltbxI/AAAAAAAAABQ/l_hJqV7BfuU/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-AIF6HVhTIQw/TcXj5fltbxI/AAAAAAAAABQ/l_hJqV7BfuU/s640/10.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jdzy4y21tH0/TcXj8wTfCDI/AAAAAAAAABU/CC4Ws7_ibX8/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-jdzy4y21tH0/TcXj8wTfCDI/AAAAAAAAABU/CC4Ws7_ibX8/s640/9.jpg" width="640" /></a></div><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="http://1.bp.blogspot.com/-aUyh2hB4Oz4/TcXkE0SNhcI/AAAAAAAAABc/Q_5ZJqPy1Zs/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-aUyh2hB4Oz4/TcXkE0SNhcI/AAAAAAAAABc/Q_5ZJqPy1Zs/s640/6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is how they look before baking</span></span> </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DQb6ARSuBa4/TcXkOcai1rI/AAAAAAAAABk/DV0zlYxUwXw/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-DQb6ARSuBa4/TcXkOcai1rI/AAAAAAAAABk/DV0zlYxUwXw/s640/3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Even prettier out of the oven!</span></span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Zu5_7JSAPk0/TcXkdL6a7zI/AAAAAAAAABs/CCHAtKJz9K8/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Zu5_7JSAPk0/TcXkdL6a7zI/AAAAAAAAABs/CCHAtKJz9K8/s640/4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After baking and cool, the bottom should look like this.</span></span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QrrZK2rSbZA/TcXkhy_n4UI/AAAAAAAAABw/Hko959SBF88/s1600/5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-QrrZK2rSbZA/TcXkhy_n4UI/AAAAAAAAABw/Hko959SBF88/s640/5.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peanut butter & Jelly Macaroons.</span></span></td></tr>
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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="http://3.bp.blogspot.com/-sdKy1Ozp-II/TcXkqO6AZ6I/AAAAAAAAAB0/GIMMr8wY73s/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-sdKy1Ozp-II/TcXkqO6AZ6I/AAAAAAAAAB0/GIMMr8wY73s/s640/1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vanilla Macaroons</span></span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Kox6OOM00Zg/TcXksK6xSXI/AAAAAAAAAB4/oiHUw4nub1I/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Kox6OOM00Zg/TcXksK6xSXI/AAAAAAAAAB4/oiHUw4nub1I/s640/2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</b></div><div class="separator" style="clear: both; text-align: left;"><b>Peanut Butter & Jelly Macaroons</b></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1/2 Cup ground almonds</li>
<li>1/4 Cup finely ground unsalted roasted peanuts</li>
<li>1 Cup confectioners sugar</li>
<li>2 Extra large egg whites</li>
<li>1/4 Cup sugar</li>
<li>1 tbsp finely chopped salted peanuts</li>
</ul><div>For The Filling: </div><div><ul><li>1/4 cup natural creamy peanut butter <i><span class="Apple-style-span" style="font-size: small;">(I use Smuckers)</span></i></li>
<li>2 tbsp raspberry jelly</li>
</ul><div><b>1. </b>Place the ground almonds, ground peanuts, and confectioners sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper or baking silicone pad.</div></div><div><b><br />
</b></div><div><b>2.</b> Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar until you get a firm glossy meringue.</div><div><br />
</div><div><b>3. </b>Using a spatula, slowly start adding and folding the almond mixture into the meringue. When all the ingredients are well incorporated, continue folding until it forms a shiny batter with a ribbon like consistency.</div><div><b><br />
</b></div><div><b>4. </b>Pour the batter into a pastry bag fitted with a 1/2 inch/ 1cm plain tip. Pipe 30 small circles <i><span class="Apple-style-span" style="font-size: small;">(about the size of a dollar coin)</span></i> onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Sprinkle over the center of each circle with salted peanuts. Let stand at room temperature for 30 minutes. Preheat the oven to 325゜</div><div><b><br />
</b></div><div><b>5.</b> Bake in the preheated oven for 10 to 15 minutes and then let cool for 10. Carefully peel the macaroons of the paper or liner and let cool completely.</div><div><b><br />
</b></div><div><b>6.</b> Pair and sandwich the macaroons together with the peanut butter and your favorite jelly.</div><div><br />
</div><div>Enjoy!!</div><div><b><br />
</b></div><div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2757207052782468531.post-27509599486048198872011-08-27T19:14:00.001-07:002011-08-27T20:59:14.419-07:00Scandalous Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QlnaVqouSt0/TZ9LSM5c7fI/AAAAAAAAAAg/cNpwlJedAFo/s1600/BR2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-QlnaVqouSt0/TZ9LSM5c7fI/AAAAAAAAAAg/cNpwlJedAFo/s640/BR2.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kxdW-SfEGMM/TZ9LTux5mqI/AAAAAAAAAAk/ueYCL53R1p4/s1600/BR1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-kxdW-SfEGMM/TZ9LTux5mqI/AAAAAAAAAAk/ueYCL53R1p4/s400/BR1.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Is truly a scandal to try this sinful squares because </div><div class="separator" style="clear: both; text-align: center;">I believe they will bewitch you & take control of your being.</div><div class="separator" style="clear: both; text-align: center;"> They might possess addictive qualities.</div><div class="separator" style="clear: both; text-align: center;">You've been warned ;) ...</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;">1 cup of butter (2 bars, one salted & one unsalted)</li>
<li style="text-align: left;">2 cups of sugar (<span class="Apple-style-span" style="font-size: small;">if you want you can use 1 cup of brown sugar & 1 cup of white sugar)</span></li>
<li style="text-align: left;">2 teaspoons of vanilla</li>
<li style="text-align: left;">4 eggs</li>
<li style="text-align: left;">1 cup of flour ( I use gold medal self rising)</li>
<li style="text-align: left;">2/3 cup of cocoa powder</li>
<li style="text-align: left;">two 1/4 teaspoons of baking powder</li>
<li style="text-align: left;">2 tablespoons of nutella </li>
<li>1 cup walnuts (<span class="Apple-style-span" style="font-size: small;">some times I substitute for 1/2 cup walnuts + 1/2 cup of chocolate chips. If they are for my peanut butter lover husband I use peanut butter chips instead of the chocolate chips.)</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div>Preheat the oven 350゜<br />
Mix the butter & sugar then stir in eggs and vanilla. Beat in the cocoa powder, flour and baking powder. Add the nutella mix and blend in the nuts or chips, or nuts and chips :)<br />
Bake for 20 - 25 minutes. Make sure you don't overbake because you will dry them. I believe every oven is different and the temperatures vary. Also the kind of pan you use will have an effect on temperature, that is why I just watch them and use the always faithful toothpick test.<br />
Let cool down, resist the temptation of cutting before they are almost cool and remember you are at your own risk if you dare to try them hot ;)<br />
<br />
Indulge!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2757207052782468531.post-60556133970552116962011-08-27T19:13:00.001-07:002011-08-27T21:24:23.306-07:00Quesitos<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/-1PuuYdyVf8A/TZjfYIY0NxI/AAAAAAAAIZc/Sae7Cip4hZE/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-1PuuYdyVf8A/TZjfYIY0NxI/AAAAAAAAIZc/Sae7Cip4hZE/s640/12.JPG" style="cursor: move;" width="640" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span"> These are "quesitos", "mini cheeses" would be the literal translation & the name comes after the cream cheese inside them ;) They are very common in my homeland Puerto Rico, a staple for breakfast and the companionship of the afternoon coffee. This recipe I'm sharing with you is one ingredient different from the traditional, a version created by my mother & very well enjoyed by everyone! </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span">I make his little deliciousness for my family constantly. They disappear quickly and the subsequent squabble is always there to let me know when they're almost gone! I hope you enjoy!!...</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-385rC_r5Qy0/TZjflaDkwgI/AAAAAAAAIZg/9MSOEwarTp4/s1600/1.JPG" imageanchor="1"><img border="0" height="400" src="http://4.bp.blogspot.com/-385rC_r5Qy0/TZjflaDkwgI/AAAAAAAAIZg/9MSOEwarTp4/s400/1.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">First mix the sugar, cream cheese & lime zest</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-caNob5hlKdE/TZjfnOOZRXI/AAAAAAAAIZk/fAou0j8S8Ns/s1600/2.JPG" imageanchor="1"><img border="0" height="400" src="http://4.bp.blogspot.com/-caNob5hlKdE/TZjfnOOZRXI/AAAAAAAAIZk/fAou0j8S8Ns/s400/2.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Cut the Puff Pastry in rectangles 3 X 3 1/5</span></b></span></div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"></span></span><br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"></span></span><br />
<span class="Apple-style-span" style="font-size: 13px;"></span><br />
<span class="Apple-style-span" style="font-size: 13px;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">You can go bigger if you prefer.</span></b></div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-size: large;"> When you unfold each Puff pastry sheet you have</span></b></span></div><span class="Apple-style-span" style="font-size: small;"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-size: large;"> three parts.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-size: large;">You will be cutting each one of those three parts in three smaller parts</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-size: large;">getting nine pieces from each pastry sheet. </span></b></span></div></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BVyJi7Hs2hY/TZjfpqL97CI/AAAAAAAAIZo/sSwWxA5NYwA/s1600/3.JPG" imageanchor="1"><img border="0" height="240" src="http://4.bp.blogspot.com/-BVyJi7Hs2hY/TZjfpqL97CI/AAAAAAAAIZo/sSwWxA5NYwA/s320/3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Place about a tablespoon of the cream cheese mixture<br />
in the center of each piece of pastry</span></b></span><br />
<span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9DmDGIBFiX4/TZjfqVtjyHI/AAAAAAAAIZs/dAC-eX3OXBw/s1600/4.JPG" imageanchor="1"><img border="0" height="300" src="http://2.bp.blogspot.com/-9DmDGIBFiX4/TZjfqVtjyHI/AAAAAAAAIZs/dAC-eX3OXBw/s400/4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Rub or brush a bit of egg along the edges</span></b></span><br />
<span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_kYOmG01enE/TZjfsZIGNMI/AAAAAAAAIZw/XW7PrJPdXZw/s1600/5.JPG" imageanchor="1"><img border="0" height="367" src="http://2.bp.blogspot.com/-_kYOmG01enE/TZjfsZIGNMI/AAAAAAAAIZw/XW7PrJPdXZw/s400/5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Fold and press softly but making sure the ends & seams are sealed</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/-eR60RViHb2g/TZjfunUb47I/AAAAAAAAIZ0/IMcQGbLDxts/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eR60RViHb2g/TZjfunUb47I/AAAAAAAAIZ0/IMcQGbLDxts/s400/7.JPG" style="cursor: move;" width="300" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A15sIhspcuc/TZjf05ZzDaI/AAAAAAAAIZ8/cJNCCHz9FEg/s1600/8.JPG" imageanchor="1"><img border="0" height="300" src="http://4.bp.blogspot.com/-A15sIhspcuc/TZjf05ZzDaI/AAAAAAAAIZ8/cJNCCHz9FEg/s400/8.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Rub or brush the egg along the top</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9G-5yn91NYo/TZjf5GiBVZI/AAAAAAAAIaA/3VkEsS7T4rM/s1600/9.JPG" imageanchor="1"><img border="0" height="300" src="http://2.bp.blogspot.com/-9G-5yn91NYo/TZjf5GiBVZI/AAAAAAAAIaA/3VkEsS7T4rM/s400/9.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Lay the top area on some sugar</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YVGmtYiZVms/TZjf7VOa0AI/AAAAAAAAIaE/uwR5_NRBPmM/s1600/10.JPG" imageanchor="1"><img border="0" height="400" src="http://2.bp.blogspot.com/-YVGmtYiZVms/TZjf7VOa0AI/AAAAAAAAIaE/uwR5_NRBPmM/s400/10.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Place on cookie sheet over waxed paper or </span><a href="http://www.amazon.com/DeMarle-2406-Silpat-Nonstick-Silicone/dp/B0001RT42C?ie=UTF8&tag=p0a48-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-size: large;">silt pad </span></a><span class="Apple-style-span" style="font-size: large;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=p0a48-20&l=btl&camp=213689&creative=392969&o=1&a=B0001RT42C" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><br />
and bake for approximately 15-17 min or until they<br />
get a light golden color</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BApDJY8gP7I/TZjf891N1hI/AAAAAAAAIaI/-cp3ScLU_A0/s1600/11.JPG" imageanchor="1"><img border="0" height="300" src="http://1.bp.blogspot.com/-BApDJY8gP7I/TZjf891N1hI/AAAAAAAAIaI/-cp3ScLU_A0/s400/11.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;">Now the best part, enjoy! but make sure you let them cool off before!!<br />
I usually end up doing the same thing I do when eating pizza... burn my tongue<br />
because I just can't wait! :)<br />
<br />
<br />
<br />
You will need:</span> </b></span></div></div><ul><li><span class="Apple-style-span" style="font-size: large;">1 pack of cream cheese - 8oz</span></li>
<li><span class="Apple-style-span" style="font-size: large;">zest of 1/2 a lime ... I always add more! :) </span></li>
<li><span class="Apple-style-span" style="font-size: large;">3 tablespoons of granulated sugar. ( I also add more sugar, around 4 tablespoons. This sugar is for mixing with cream cheese & lime zest.) </span></li>
<li><span class="Apple-style-span" style="font-size: large;">2 Puff Pastry sheets. You can use the ready to bake pack or make your own pastry. </span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 beaten egg for brushing</span></li>
<li><span class="Apple-style-span" style="font-size: large;">about 1/2 cup of granulated sugar to lay the egg washed pastry.</span></li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;">(I'm giving you my mom's original recipe with some notes of what I adjusted to my taste)</span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: large;">...Now if you want to go all from scratch here is the Homemade Puff Pastry recipe:</span><br />
<br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: Arial; font-size: 13px; line-height: 21px;"></span><br />
<div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Homemade Puff Pastry:</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>2 3/4 cups all-purpose flour, about 12 ounces</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>2/3 cup cake flour, about 2 oz</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>1 1/2 teaspoons salt</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>1 cup ice water, plus more as needed</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 18px/normal 'Trebuchet MS'; line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i> Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Place the diced butter into the mixing bowl and using your fingers, food processor or pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust. Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Place the remaining butter on a work surface, (marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Using a rolling pin, roll the square into a 16-by-8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice. Wrap the dough in plastic wrap and refrigerate for 1 hour.</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times. Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point.</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough. Wrap and refrigerate for 2 hours</i></span></b></div></div></div></div><div style="color: #3d3d3d; font: normal normal normal 13px/normal Arial; line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>I also store it in the freezer for weeks.</i></span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i><br />
</i></span></b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: small;"><i>*the homemade puff pastry recipe is original from Emeril Lagasse at Food Network.com*</i></span></b></div></div><div><br />
</div></div></div></div></div>Unknownnoreply@blogger.com0