tag:blogger.com,1999:blog-62022347012853493762024-02-19T01:32:49.119-08:00CAKE ON THE BRAINa predilection for the sweeter things in life...Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.comBlogger512125tag:blogger.com,1999:blog-6202234701285349376.post-5300514155993212792019-09-30T21:20:00.000-07:002019-10-15T20:50:52.653-07:00Classic Cream Puffs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;" id="id_ecf_e653_5058_8271"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-oeo68A35OLE/XYkCwfUnHSI/AAAAAAAAW2k/blOnW606r28mVTfAUD2vHoABM4y9C_t9wCLcBGAsYHQ/s1600/L1022146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-oeo68A35OLE/XYkCwfUnHSI/AAAAAAAAW2k/blOnW606r28mVTfAUD2vHoABM4y9C_t9wCLcBGAsYHQ/s640/L1022146.jpg" width="640" id="id_cdc0_a72d_f498_d8b" style="width: 640px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Cream Puffs filled with whipped cream</td></tr>
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Light as air pâte a choux are leavened by eggs.<span class="Apple-converted-space"> </span>Steam forms as the puffs bake, and the dough expands to hold the steam.<span class="Apple-converted-space"> </span>Inside, the puffs will have a light, moist, bubbly eggy dough that’s absolutely delicious. <span class="Apple-converted-space"> </span>Eggs are a foundation ingredient and integral part of making cream puffs and this recipe makes good use of 6 whole eggs plus 1 egg for brushing for a golden-brown crust. <span class="Apple-converted-space"> </span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DnXQlMDuFh8/XYkCslhmIEI/AAAAAAAAW2U/Hcc3h1jhKgkQ3C2mhSPIVm4K_OyFF8kJgCLcBGAsYHQ/s1600/L1022134.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-DnXQlMDuFh8/XYkCslhmIEI/AAAAAAAAW2U/Hcc3h1jhKgkQ3C2mhSPIVm4K_OyFF8kJgCLcBGAsYHQ/s640/L1022134.jpg" width="640" id="id_515e_8afa_36a9_ef4b" style="width: 640px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place dough in a piping bag and pipe mounds on lined baking sheet. Alternatively you can use a large tablespoon to scoop mounds</td></tr>
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The baked choux can be filled with anything your heart desires: whipped cream, custard, pastry cream, ice cream or even savoury fillings.</div>
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<a href="https://1.bp.blogspot.com/-mH6zxEZL7Pw/XYkCvxMEWzI/AAAAAAAAW2c/N7EUWtKJN-sRi1k8XzOE6-pH084CC8iQwCLcBGAsYHQ/s1600/L1022139.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-mH6zxEZL7Pw/XYkCvxMEWzI/AAAAAAAAW2c/N7EUWtKJN-sRi1k8XzOE6-pH084CC8iQwCLcBGAsYHQ/s640/L1022139.jpg" width="640" id="id_abb7_d55d_5eb5_f983" style="width: 640px; height: auto;"></a></div>
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I’ve developed a classic cream puff recipe for @BCEgg, a non-profit organization that regulates BC's egg farms.<span class="Apple-converted-space"> </span>Please vote for my recipe by clicking on the link HERE. I’ve entered my cream puffs in their contest and would be grateful if you vote for me!<span class="Apple-converted-space"> </span>BC residents can vote once a day every-day until the contest ends on November 1,<span class="Apple-converted-space"> 2019</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vhXdVwGfau_2473tndEnIxJYxolbtkWJBd2N20MciI6qNUExe5FWaG-GELmnHbFO2qrNVZREc_ibGc0ZABnZs1L0Ca06iELAbS628qUb254O3CDicnyfvBGcBHXBGz8Kpm0WDDzqmo/s1600/L1022143.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vhXdVwGfau_2473tndEnIxJYxolbtkWJBd2N20MciI6qNUExe5FWaG-GELmnHbFO2qrNVZREc_ibGc0ZABnZs1L0Ca06iELAbS628qUb254O3CDicnyfvBGcBHXBGz8Kpm0WDDzqmo/s640/L1022143.jpg" width="640" id="id_65c1_e05_fdc5_5ebb" style="width: 640px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked puffs can be split and filled or a small slit can be cut into the puff after baking to allow steam to escape and the insides to dry out.</td></tr>
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<b>CREAM PUFFS</b></div>
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½ cup water</div>
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¾ cup milk</div>
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½ teaspoons salt<span class="Apple-converted-space"> </span></div>
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½ cup butter, cut into pieces</div>
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1 ½ cups bread flour</div>
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6 large free range eggs</div>
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Egg wash: 1 egg and 1/2 tsp salt, mixed well</div>
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Preheat oven to 400 degrees Fahrenheit. In a saucepan combine water, milk, cut up butter and salt.<span class="Apple-converted-space"> </span>Stir occasionally over medium heat. ensuring butter melts completely.</div>
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When the mixture bubbles, add flour and stir quickly. Continue to stir until dough comes together well and pulls from side of saucepan</div>
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Transfer the dough to bowl of mixer. With the paddle attachment, mix the dough until combined well.<span class="Apple-converted-space"> </span>Add the eggs, one at a time, mixing well after each and scraping down the sides. After last egg, beat the dough on high speed for 15 seconds. Repeat until dough is consistently smooth, thick, and slightly shiny.</div>
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On parchment-lined baking sheets, the dough into 2-inch balls, leaving one inch of space between each.</div>
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Brush egg wash on the tops of the dough and bake in preheated oven at 400 degrees Fahrenheit, for 20-25 minutes or until golden brown, rotating halfway through.</div>
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Allow the puffs to cool on the baking sheets. Poke a hole to allow steam to escape and to dry out the insides, if desired.<span class="Apple-converted-space"> </span>Split cream puffs and stuff with a scoop of ice cream or poke a small hole in the bottom of each creampuff, and use a piping bag pipe in filling of whipped cream, pastry cream or filling of choice. Sift powdered sugar over the top and serve immediately.</div>
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</style>Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-3152944300853064252019-08-19T10:30:00.000-07:002019-08-27T21:04:54.565-07:00STRAWBERRIES AND CREAM MATCHA CHIFFON LAYER CAKE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;" id="id_d256_4be1_d0dc_39e6"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-opchGzuf5XQ/XVH02eJs0XI/AAAAAAAAW1g/s18DT3CJCk8MxvybdnqfisFpA13RVlyAQCLcBGAs/s1600/matchachiffon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-opchGzuf5XQ/XVH02eJs0XI/AAAAAAAAW1g/s18DT3CJCk8MxvybdnqfisFpA13RVlyAQCLcBGAs/s640/matchachiffon.jpg" width="640" id="id_59d1_765d_e396_66a" style="width: 640px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">strawberries and cream matcha chiffon layer cake</td></tr>
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<b>HAPPY SUMMER! </b></div>
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There's nothing like fresh local strawberries in the summer!</div>
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I created this unique sky-high matcha cake recipe to celebrate my best friend's birthday as she's a matcha lover. </div>
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<a href="https://1.bp.blogspot.com/-_D8npFSbfz8/XVrTHkG8tvI/AAAAAAAAW14/odvoE7ZnBUo0Zs99irWxoKUsa6Mx2MFCwCLcBGAs/s1600/matchachifslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://1.bp.blogspot.com/-_D8npFSbfz8/XVrTHkG8tvI/AAAAAAAAW14/odvoE7ZnBUo0Zs99irWxoKUsa6Mx2MFCwCLcBGAs/s640/matchachifslice.jpg" width="423" id="id_74ae_ac6a_9390_830" style="width: 423px; height: auto;"></a></div>
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I am entering this original recipe I developed for BCEgg (a non-profit organization that regulates BC's egg farms) because it uses a lot of eggs! I chose a chiffon cake for this contest because quality eggs play a significant role in chiffon cakes. I prefer chiffon to angel food cake because it uses the entire egg rather than just the whites and the crumb is tender and moist. This recipe in particular uses 7 large free-range eggs. There is no butter; instead vegetable oil is used to maintain a moist crumb. I used avocado oil but any neutral vegetable oil will do. Mechanical aeration of the egg whites helps to leaven the cake layers to achieve a light, fluffy sponge. Ordinarily, a chiffon cake is baked in a tube pan but my recipe doesn't do this. </div>
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<b>VOTE FOR MY RECIPE BY CLICKING RIGHT HERE!</b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: 12pt;">You have to be 18+ and living in BC, Canada to vote and</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 12pt;"> </span><b style="font-family: georgia, "times new roman", serif; font-size: 12pt;">you can vote once every day until the end of the contest on Sept 8, 2019. </b><span style="font-family: "georgia" , "times new roman" , serif; font-size: 12pt;">There is no purchase necessary, but you have to fill out a form on </span><a href="https://rebrand.ly/cakebrain3" id="id_857c_8d8e_9d2f_8c44" target="_blank">THIS LINK</a><span style="font-family: "georgia" , "times new roman" , serif; font-size: 12pt;"> and prove residency in BC. </span><br>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Npm6G2CkOME/XVH0zHhYrCI/AAAAAAAAW1U/ZqTvkPeShrcxxJ-6hczW9aczwloUf7_TACLcBGAs/s1600/L1021993.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://1.bp.blogspot.com/-Npm6G2CkOME/XVH0zHhYrCI/AAAAAAAAW1U/ZqTvkPeShrcxxJ-6hczW9aczwloUf7_TACLcBGAs/s640/L1021993.jpg" width="423" id="id_8fd6_d3ce_20f2_741a" style="width: 423px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">matcha chiffon layers will appear a vivid green and contrast against the white slightly sweetened whipped cream once you cut into it. </td></tr>
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Make sure to follow my specific techniques in the recipe below because it deviates quite a bit from a traditional chiffon technique. You will require 3 8-inch round cake tins and will need to line just the bottoms with a circle of parchment. As well, you should not grease the sides of the tins because if made properly, the cake will shrink from the sides anyway after it is baked. Chiffon batter needs to cling to the sides while baking in order to achieve maximum rise. When you remove the cakes from the oven, you should also ensure that there is a cooling rack underneath so that when you invert it the cake lands onto the rack as it cools. It should naturally release itself from the pan effortlessly if you have lined the bottoms properly as the cake will shrink back upon cooling. You are not required to split the layers; instead you will just stack the layers upside down and mound the stabilized sweetened whipped cream frosting on top. Other berries or fruit can also be employed such as raspberries, blueberries and blackberries. Allow some of the berries to peek out along the edges of the cake so that you have a lovely contrast of colours. The cake is best served fresh on the day of baking; but will keep well covered in the refrigerator for a few days.<br>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KQRkMBQh4hU/XVH017FiKbI/AAAAAAAAW1Y/EJzuFFEyvw0W3oA_g7GzqbSVPkB_ZtvnwCLcBGAs/s1600/L1022001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://1.bp.blogspot.com/-KQRkMBQh4hU/XVH017FiKbI/AAAAAAAAW1Y/EJzuFFEyvw0W3oA_g7GzqbSVPkB_ZtvnwCLcBGAs/s640/L1022001.jpg" width="423" id="id_a8f3_4d43_8432_3d55" style="width: 423px; height: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fluffy mounds of whipped cream frosting and fresh fruit make for an easy yet elegant presentation<br>
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<b>STRAWBERRIES AND CREAM MATCHA CHIFFON</b></div>
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<span style="font-family: "helvetica neue";">special equipment: 3 8-inch round cake pans lined with circles of parchment paper on the bottom *NB do not grease sides of pans</span></div>
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<b>MATCHA CAKE LAYERS</b></div>
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<li class="li1"><span class="s3"></span>1 1/2 cups evaporated cane sugar</li>
<li class="li1"><span class="s3"></span>1 1/3 cups cake flour (measure unsifted)</li>
<li class="li1"><span class="s3"></span>2 tbsp matcha powder<span class="Apple-converted-space"> </span></li>
<li class="li1"><span class="s3"></span>2 tsp baking powder</li>
<li class="li1"><span class="s3"></span>1/2 tsp salt</li>
<li class="li1"><span class="s3"></span>7 large eggs, 2 left whole; 5 separated (at room temperature)</li>
<li class="li1"><span class="s3"></span>1/2 cup vegetable oil</li>
<li class="li1"><span class="s3"></span>1 tbsp vanilla extract</li>
<li class="li1"><span class="s3"></span>1/2 tsp cream of tartar</li>
<li class="li1"><span class="s3"></span>3/4 cup water</li>
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<b>SWEETENED WHIPPED CREAM FROSTING</b></div>
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2 cups heavy whipping cream</div>
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1 package of gelatine</div>
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1/4 cup water</div>
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1/2 cup confectioners sugar</div>
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1 tsp vanilla extract<span class="Apple-converted-space"> </span></div>
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2 pints of fresh local strawberries, some left whole for decoration. Some halved and sliced</div>
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<b>MATCHA CAKE LAYERS</b></div>
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<li class="li1">Adjust oven rack to lower-middle position and heat oven to 325°F.<span class="Apple-converted-space"> </span>Sift together sugar, flour, matcha, baking powder and salt together into a large bowl. Whisk in two whole eggs, five egg yolks (reserve 5 whites in another bowl), water, oil and vanilla extract until batter is smooth.</li>
<li class="li1">Pour reserved egg whites into large bowl; beat at low speed with electric mixer until foamy, about 1 minute. Add cream of tartar, gradually increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with handheld mixer or 5 to 7 minutes in standing mixer. With large whisk, fold whites into batter, smearing any blobs of white that resist blending.</li>
<li class="li1">Divide batter equally amongst 3 ungreased pans lined with circles of parchment paper on the bottoms (8 inch diameter).</li>
<li class="li1">Bake cakes on lower middle rack in oven until wire cake tester inserted in centre comes out clean, 25-30 minutes. Immediately turn cakes upside down on cooling racks to cool. The cakes will most likely dislodge and flop onto the cooling rack.<span class="Apple-converted-space"> </span>Let cake layers cool completely.<span class="Apple-converted-space"> </span>Peel off and discard parchment circles.</li>
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<b>SWEETENED WHIPPED CREAM FROSTING</b></div>
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<li class="li1">In a microwaveable bowl add water and sprinkle with the gelatine.<span class="Apple-converted-space"> </span>Allow gelatine to bloom for 10 minutes.<span class="Apple-converted-space"> </span>Then microwave for 10-15 seconds or until gelatine has dissolved<span class="Apple-converted-space"> </span></li>
<li class="li1">In a large stand mixer with whisk attachment combine the heavy whipping cream with the vanilla extract and confectioners sugar. Whip on med-high speed until soft peaks form.<span class="Apple-converted-space"> </span>Then add dissolved gelatine mixture.<span class="Apple-converted-space"> </span>Continue whipping until stiff peaks form.<span class="Apple-converted-space"> </span></li>
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<b>CAKE ASSEMBLY</b></div>
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Place a matcha cake layer bottom up on a cake circle and stand or cake plate.<span class="Apple-converted-space"> </span>Layer with sweetened whipped cream. <span class="Apple-converted-space"> </span>Scatter some sliced strawberries on the frosting.<span class="Apple-converted-space"> </span>Place another matcha cake layer on top and continue assembling in same manner with remaining layers; allowing for slightly more whipped cream frosting for the top.<span class="Apple-converted-space"> </span>Make large swirl patterns on the top and decorate with more whole and halved strawberries.<span class="Apple-converted-space"> </span></div>
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Store covered in refrigerator until ready to serve.<span class="Apple-converted-space"> </span></div>
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<br>Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-86585410568046115442019-04-29T15:49:00.002-07:002019-04-29T15:55:31.095-07:00SUNDRIED TOMATO AND BROCCOLI QUICHE (GF, Keto, Paleo)<div class="separator" style="clear: both; text-align: left;">
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<tr><td class="tr-caption" style="text-align: center;">sundried tomato and broccoli quiche in almond flour crust</td></tr>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Hi everyone!</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">As you know I love eggs and there’s no shortage of recipes with eggs on my IG feed @cakebrain & on my food blog 𝐂𝐚𝐤𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐁𝐫𝐚𝐢𝐧.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 12pt;">I’m so excited to share with you a quiche recipe I developed for @BCEgg, a non-profit organization that regulates BC's egg farms. The recipe can also be found on the Vancouver Sun site.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I’m hoping that you’ll <b><a href="http://lindakwan.hscampaigns.com/#sundriedtomatoandbroccoliquiche" target="_blank">vote for my recipe by clicking right here</a>!</b> </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I<span style="font-size: 12pt;">’ve entered my quiche recipe in their contest and would be grateful if you show me some love by voting for me! You have to be 18+ and living in BC, Canada to vote and <b>you can vote once every day until the end of the contest on May 17, 2019. </b>There is no purchase necessary, but you have to fill out a form on the above link proving residency in BC. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-DiVCYl6RcoE/XMd6wi00vkI/AAAAAAAAWx8/gMeO4S9FkYIJE8njH-UmRhIW-BMl7FAqwCLcBGAs/s1600/L1020541.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1136" data-original-width="1600" height="454" src="https://4.bp.blogspot.com/-DiVCYl6RcoE/XMd6wi00vkI/AAAAAAAAWx8/gMeO4S9FkYIJE8njH-UmRhIW-BMl7FAqwCLcBGAs/s640/L1020541.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">free range eggs from Rabbit River Farms</td></tr>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">I'm small potatoes in this contest as many of the other contestants have thousands of IG followers and are professional "influencers"; but I'm hoping y'all appreciate all the recipes I've freely shared on my blog over the past 12 years and give me your vote! or give me your vote every day until May 17 lol!</span></span></div>
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<a href="https://4.bp.blogspot.com/-0gyk-PkDfWM/XMd6wkLYSuI/AAAAAAAAWx4/L_QvuIYwbfYRprmIBfqr9DhCpoqXLa7zQCLcBGAs/s1600/quichemixlk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://4.bp.blogspot.com/-0gyk-PkDfWM/XMd6wkLYSuI/AAAAAAAAWx4/L_QvuIYwbfYRprmIBfqr9DhCpoqXLa7zQCLcBGAs/s640/quichemixlk.jpg" width="640" /></a></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">I'm sharing a gluten free tart crust recipe for the quiche because some of my readers are Celiac/gluten intolerant, paleo, keto or low carb. I used free range Omega3 eggs from Rabbit River Farms, a local ethically run, organic egg producer. I'm simply in love with their golden yolks! #sponsored #ad #BCEgg</span></span></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-QONGEeyEEIk/XMd6xz7XggI/AAAAAAAAWyA/eU0WujA-KeU0MBnaQU0q5ZY42ltf0AaKgCLcBGAs/s1600/rabbitrivereggslk.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://3.bp.blogspot.com/-QONGEeyEEIk/XMd6xz7XggI/AAAAAAAAWyA/eU0WujA-KeU0MBnaQU0q5ZY42ltf0AaKgCLcBGAs/s640/rabbitrivereggslk.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">golden yolk love!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">prebaked tarts filled with egg custard filling; ready for the oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-NS_lweIYMxc/XMd6zIVBQNI/AAAAAAAAWyE/-AzQxCiP4e0g2ZFgpkNjmZ94I6nBqImXACLcBGAs/s1600/wholequichelk.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://4.bp.blogspot.com/-NS_lweIYMxc/XMd6zIVBQNI/AAAAAAAAWyE/-AzQxCiP4e0g2ZFgpkNjmZ94I6nBqImXACLcBGAs/s640/wholequichelk.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked tart! </td></tr>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">𝗦𝗨𝗡𝗗𝗥𝗜𝗘𝗗 𝗧𝗢𝗠𝗔𝗧𝗢 & 𝗕𝗥𝗢𝗖𝗖𝗢𝗟𝗜 𝗤𝗨𝗜𝗖𝗛𝗘</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Special equip: FOUR 4 ½-INCH tart pans w/ removable bottoms.</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Makes 4 tarts</i></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">𝗔𝗟𝗠𝗢𝗡𝗗 𝗙𝗟𝗢𝗨𝗥 𝗖𝗥𝗨𝗦𝗧</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">(GF, Paleo, Low Carb)</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 ½ cups almond flour</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons melted butter (avocado oil, or coconut oil)</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">½ tsp Pink Himilayan salt</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cold large egg, free range</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">𝐀𝐥𝐦𝐨𝐧𝐝 𝐅𝐥𝐨𝐮𝐫 𝐓𝐚𝐫𝐭 𝐂𝐫𝐮𝐬𝐭</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1. Preheat oven to 350°F.</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2. Combine almond flour, butter, salt & egg in a bowl. </span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">3. Equally portion tart dough among 4 tart pans</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">4. Using fingers, press firmly dough up sides & press evenly across bottom. Prick crust bottom with fork</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">5. Place on baking sheet & bake for 15-20 min, until lightly golden. </span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">6. Set aside while you prepare filling</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">𝗤𝗨𝗜𝗖𝗛𝗘 𝗙𝗜𝗟𝗟𝗜𝗡𝗚</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">6 large eggs, free range</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup heavy cream</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup chopped broccoli florets</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup sun-dried tomatoes, packed in oil (drained); chopped</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup shredded cheese (feta, cheddar or mozzarella)</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp fresh thyme leaves (optional)</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">salt & pepper to taste </span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">𝐒𝐮𝐧𝐝𝐫𝐢𝐞𝐝 𝐓𝐨𝐦𝐚𝐭𝐨 & 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢 𝐐𝐮𝐢𝐜𝐡𝐞</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1. Combine eggs & cream in a bowl & lightly beat together; season with salt & pepper</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2. Add chopped broccoli florets, chopped sun-dried tomato & shredded cheese to mixture & stir to combine.</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">3. Equally portion out quiche filling among 4 cooked tart shells, which are on a sheet pan.</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">4. Bake in 350°F oven for 20-25 min; or until just set</span></span></div>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-90986466836497082342018-10-13T18:05:00.001-07:002019-04-29T15:23:40.843-07:00CINNAMON TWIST RING MADE WITH WILD YEASTS<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><img alt="" height="423" id="id_a186_6b7f_9cba_a5b" src="https://lh3.googleusercontent.com/-aVE5Pp9Sho4/W8KL-tvWwjI/AAAAAAAAWwg/bxn_yadsoOEgMqYoM5c3JehYdn9YKA70QCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 640px;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Twist Ring made with my sourdough starter, Douglas</td></tr>
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<a href="https://www.blogger.com/u/1/null" name="more"></a>My teen-bae requested cinnamon rolls...but the only problem is I don't want to use commercial yeasts. I want to employ Douglas, my sourdough starter! She's always complaining about the "sour" flavour and how she wants me to bake like I used to (without Dougie)<br />
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<tr><td style="text-align: center;"><img alt="" height="640" id="id_4a45_3f6e_a34c_8e90" src="https://lh3.googleusercontent.com/-cclul6AHYIw/W8KIi0KUNdI/AAAAAAAAWvc/0991Miifc7EgaKvVNPly6UWlhNFqEinLgCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 422px;" title="" tooltip="" width="422" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out the enriched dough as if you were going to make cinnamon buns</td></tr>
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well, that ain't happenin'!<br />
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<tr><td style="text-align: center;"><img alt="" height="640" id="id_d60c_ef24_adf6_bb88" src="https://lh3.googleusercontent.com/-FUjIScqLfPk/W8KIjdX4gFI/AAAAAAAAWvw/gfki9xZlJic_VL1TBSqkzpQcgyuAZKIHgCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 423px;" title="" tooltip="" width="423" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the butter, sugar & cinnamon mixture is spread thinly across the dough</td></tr>
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I decided to watch things closely to ensure that I didn't over-ferment too long. I made the levain overnight and in fact made 2 different jars of levain so I could also bake a Hokkaido Milk Loaf with the starter too.<br />
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<tr><td style="text-align: center;"><img alt="" height="423" id="id_c682_324b_3ebe_9024" src="https://lh3.googleusercontent.com/-_WVFGEL8HLU/W8KIjXEW-bI/AAAAAAAAWvs/l6EsqxNU53Q7O2L_P9PPUV2lp35yw83ywCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 640px;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slice the dough lengthwise</td></tr>
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In the morning, I mixed the doughs, bulk fermented and then shaped. Then I put them away to proof until after we came back from our shopping trip to Costco for the week's groceries. I looked at the proofing doughs and thought it could do with a bit more rise. It should be at least double and look all poofy! The 2nd proof took approximately 4 hours<br />
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<tr><td style="text-align: center;"><img alt="" height="640" id="id_c8f_a4d5_7586_3e89" src="https://lh3.googleusercontent.com/-nb8a4S8sH64/W8KIjRSy27I/AAAAAAAAWv8/z46UEvrY3w4EjI48aLkCeesWyhkQHwg5ACHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 423px;" title="" tooltip="" width="423" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">twist the 2 lengths and then join the two ends into a ring</td></tr>
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<tr><td style="text-align: center;"><img alt="" height="640" id="id_7735_ff77_1b36_7f7c" src="https://lh3.googleusercontent.com/-p_ps7II0emw/W8KIjYPuWrI/AAAAAAAAWv0/7k-Y13pKwq03S2IxuDJ2LW6UP68Q1nX4wCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 423px;" title="" tooltip="" width="423" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had created two jars of levain last night. One for hokkaido milk bread and one for this cinnamon ring</td></tr>
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<tr><td style="text-align: center;"><img alt="" height="423" id="id_2b1f_8d6d_d7b6_1af7" src="https://lh3.googleusercontent.com/-JHNsHNnCS6A/W8KIjStSIcI/AAAAAAAAWvg/c7z68sJKQeUHwqMtAkz9OMgxdTcgBV_RACHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 640px;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the cinnamon twist ring was tender and had a slight twang from the sourdough starter</td></tr>
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I decided that the best option for the whole fam would be to dust the cinnamon twist with icing sugar because my mother and husband don't like frosting. The kids LOVE frosting so I made kiddo's favourite: cream cheese frosting. I kept that in a little glass container for the kids to spread on their cinnamon twist. The crumb was soft, tender and delicious.<br />
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<tr><td style="text-align: center;"><img alt="" height="423" id="id_6037_ab42_de6e_bea6" src="https://lh3.googleusercontent.com/-DgyuwSG34Rw/W8KIjalX0pI/AAAAAAAAWvk/gdKLFmfMjfMXzqU6L0sva375GpgDlLXUgCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 640px;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my hokkaido milk bread employed a tangzhong as well as the starter. I replaced my usual active yeast with 1 cup of levain</td></tr>
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Right after baking the twist, I reduced the oven temp for the hokkaido milk bread. I popped the proofed dough into the oven with a pan of hot water sitting in the back of the oven. I got great oven spring and the crumb was shreddable. Watch the video I made of milk bread as I take it from the oven and open it up.<br />
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<tr><td style="text-align: center;"><img alt="" height="422" id="id_9a6d_e188_e7d5_6a8f" src="https://lh3.googleusercontent.com/-0qKRRV2SihA/W8KIjThrX3I/AAAAAAAAWv4/YMGVfkeFwf899H93UD1kUD_K4kMwxl6jgCHMYCw/s640/%255BUNSET%255D" style="height: auto; margin-left: auto; margin-right: auto; width: 640px;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">weekend sourdough baking</td></tr>
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<iframe frameborder="0" height="355" id="y_id_81_9e_ddc2_4bf3" src="https://www.youtube.com/embed/7BXWEl3pKfI" style="height: 361px; width: 641px;" width="631"></iframe><br /></div>
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It's always fun for me to pull freshly baked bread out of the oven. Watch the shreddably soft crumb in the hokkaido milk bread as I pull it apart. So satisfying!</div>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">CINNAMON TWIST SOURDOUGH </span></span></h2>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">adapted from </span></span><span style="font-family: "helvetica"; font-size: 12pt;">www.mydailysourdoughbread.com</span></div>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Starter</span></span></h2>
<ul>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">100 g water </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">100 g bread flour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Tbsp of active sourdough starter</span></li>
</ul>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dough</span></span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">all of the above starter (appr. 200 g)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">180 g warm milk </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">370 g bread flour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg yolk</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tbsp of melted butter</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Tbsp of sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 g salt</span></li>
</ul>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Filling</span></span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">100 g soft butter</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">60 g brown sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp of cinnamon</span></li>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sourdough starter</span></span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the evening before, prepare the sourdough starter. Mix 100 g of bread flour, 100 g of water, and 1 tablespoon or the starter. Leave it to ferment until puffed, active and bubbly, about doubled or more in size.</span></li>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dough</span></span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the morning, mix the dough. First, dissolve all of the starter in 180 g of milk. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Add the butter after the dough comes together in a ball. Mix well, and knead the dough until windowpane test. On my KA, this took 20 minutes on speed 2 with the dough hook. Shape it into ball and place it into a bowl lightly sprayed with baking spray. Cover with a plastic wrap and leave to bulk ferment until doubled in volume. My dough needed 2 hours in the oven with the light on for warmth. I kept a pan of hot water in the oven for humidity. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When the dough is doubled, prepare the filling. Mix softened butter, sugar and cinnamon</span></li>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Shaping</span></span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Spread the filling across the rolled dough thinly, leaving 2 cm (1 inch) from all sides. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roll the dough from the longest side, jelly roll style. Cut the rolled dough vertically (see picture above) in half length-wise. Secure the ends and twist the two lengths. Join the ends into a ring. Place the ring on a piece of parchment in order to transfer it easily to the pan or dutch oven. Place the ring into the DO or pan to proof.</span></li>
</ol>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Final rise</span></span></h2>
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Leave the dough to rise until puffed (doubled in volume). My dough needed approximately 4 hours</span></li>
</ol>
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<span style="font-size: small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Baking</span></span></h2>
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">30 minutes before the baking preheat the oven to 200°C (375°F). Place the dutch oven into oven and bake it for 35-40 minutes, or until golden brown.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Dust with confectioners' icing to serve</span></li>
</ol>
</div>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-40174205868014631732018-06-10T15:05:00.001-07:002018-10-13T18:07:54.335-07:00JAPANESE SOUFFLE PANCAKES<div>
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Summer's almost here!</div>
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I can feel the anticipation in the air!</div>
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I've been madly testing Japanese Cheesecake recipes the last few weeks and tweaking my recipe for both Matcha and Londog Fog flavoured Japanese cheesecake. During all this time I haven't actually tasted the Uncle Tetsu cheesecakes that have been selling like crazy (limit of one per customer!) because of the crazy 2 hour lineups. </div>
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So because I lack patience for lining up for things voluntarily and because I have all the equipment and know-how lol--I decided to make my own. </div>
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<img alt="" id="id_e195_761c_bb47_f5a5" src="https://lh3.googleusercontent.com/-vaKvABvZFS4/Wx2lz8KBTuI/AAAAAAAAWsI/MFt6_xf7CXcUKfrR2QpQiAyBevI49c71ACHMYCw/s5000/%255BUNSET%255D" style="height: auto; width: 657px;" title="" tooltip="" /></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">London Fog Japanese Cheesecake (infused with looseleaf Earl Grey Tea Leaves)</span><br />
<img alt="" id="id_d059_9642_eb8a_f293" src="https://lh3.googleusercontent.com/-lcKke3HUDwE/Wx2l0MHNJQI/AAAAAAAAWsM/-1LS1PNXxdgd7Ajzd-qd_5-owlvAlTg7ACHMYCw/s5000/%255BUNSET%255D" style="height: auto; width: 660px;" title="" tooltip="" /><br />
Matcha Japanese Cheesecake </div>
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These cheeesecakes went over really well with my contractor and workers. I'm currently still under construction over here!</div>
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Perhaps in a few more months we'll be done and I can do more posting of my recipes. Let me know in the comments if you would like these different flavoured cheesecake recipes. If you would just like to make the vanilla one, you can scroll down and look for it (or search my archives)</div>
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If you have all the equipment for these Japanese Souffle Pancakes, it's a breeze. Okay I admit it's a little bit of an involved process just like any other Japanese dessert! But if you persevere you will be rewarded with the fluffiest most delicate, delicious light and airy pancakes you've tasted.</div>
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I was shocked at how good they were. Give it a go!</div>
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<b>JAPANESE SOUFFLE PANCAKES</b></div>
4 large eggs<br />
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3 tablespoons milk</div>
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1/2 tsp vanilla extract</div>
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1/2 cup cake flour</div>
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1 teaspoon baking powder</div>
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4 tablespoons granulated sugar</div>
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2 tablespoons neutral flavoured oil (I use grapeseed or avocado oil) or nonstick spray for the pan</div>
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To Serve:</div>
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whipping cream (canister or whipped heavy cream)</div>
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Powdered sugar</div>
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Fresh Berries</div>
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Maples Syrup</div>
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Special equipment: 6 ring molds (stainless steel); or you can make your own from cleaned out tuna cans and parchment paper (you can make parchment paper rings with strips of parchment); nonstick pan; nonstick spray</div>
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Makes 6 souffle pancakes</div>
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1. Preheat nonstick frying pan on low heat. Ensure your pan is large enough to hold your 6 ring molds</div>
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2. Separate whites from yolks: Whites will go into electric mixing bowl. Yolks will go into another bowl</div>
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3. In the Yolks bowl: add milk, vanilla, cake flour & baking powder. Whisk well to combine</div>
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4. In the electric mixing bowl, whip whites until frothy; gradually add in the 4 tablespoons of sugar. Continue mixing at med-high speed (speed 8 on KitchenAid) for 6 minutes or until stiff peaks form</div>
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5. Take 1/3 of the meringue and add it to the yolk mixture. Combine well to lighten the batter. Then pour the entire yolk mixture back into the whites and using a whisk, gently fold the batter until you do not see clumps of egg white. Be gentle and don't try to deflate the meringue</div>
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6. Using nonstick spray, spray the insides of the steel ring molds. Spray the nonstick pan surface. Place the molds on the nonstick pan. </div>
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7. Using a ladle or 1/4 cup measuring scoop, pour the batter into all 6 molds...equally dividing all the batter between the 6 ring molds</div>
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8. Maintain a constant low to med-low temperature for the nonstick pan. Cover with a lid if you can during the cooking process (mine covered the molds but had a big gap and didn't meet the edge of the pan but it was okay)</div>
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9. Set your timer for 6-7 minutes. Check the bottoms of one of the pancakes to see if it is turning golden brown. If it is...good! If not, turn up the heat a bit and keep an eye on it until the bottoms are set and golden brown. I used rubber-tipped tongs to help hold/tilt the ring molds to check. </div>
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10. When you are ready to flip, use either rubberized tongs or heat-resistant gloves/oven mitts to help turn the molds over and upside down onto the pan to cook the other side.</div>
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11. If the cakes don't fall down to rest on the pan to cook and are stuck at the top of your mold, you will need to carefully press them down until they reach the bottom of the pan (I used a special circular press to push them down)</div>
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12. Continue to cook the other side of the pancake until it is golden brown. Remove the molds (I used my rubberized tongs to remove the rings)</div>
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13. Serve with whipping cream, fresh berries, powdered sugar and maple syrup </div>
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Makes 6 souffle pancakes</div>
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<iframe frameborder="0" height="397" id="y_id_f315_e97d_4362_183d" src="https://www.youtube.com/embed/_oxzYkyKJdY" style="height: 343px; width: 610px;" width="705"></iframe><br /></div>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-50002359184157507112018-01-21T21:47:00.002-08:002018-10-13T18:08:07.125-07:00🦄UNICORN CUPCAKES <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;"><img alt="" height="538" id="id_d0fd_6b34_83b_aec5" src="https://lh3.googleusercontent.com/-Hxy_JvJLniM/WmV1nbk7WCI/AAAAAAAAWq8/CVRk95W2_XA6-DQhb-kSGdsc6j9KR1nbgCHMYCw/s640/%255BUNSET%255D" style="margin-left: auto; margin-right: auto;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gf chocolate cupcakes with raspberry-blueberry-vanilla swirl buttercream</td></tr>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">No worries people, no unicorns were harmed in the making of these cupcakes.</span><br />
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">My baby is 11 years old and this is the 2nd batch of gf chocolate cupcakes I made for her birthday. The first batch was with a simple vanilla buttercream and she brought all 24 to share with her class on her birthday. Her pal is Celiac as is another child in the class so I made sure to make everything gluten free (and no nuts of course). My daughter is allergic to nuts and so are several children in the school.</span></div>
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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;"><img alt="" height="629" id="id_1f42_edcb_d6ae_bbf9" src="https://lh3.googleusercontent.com/-27Q72t8vCy4/WmV1p4dblrI/AAAAAAAAWrE/GtR431BCV3ofEO_DR8lRjeNaIKIyTxkjACHMYCw/s640/%255BUNSET%255D" style="margin-left: auto; margin-right: auto;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">extra shiny bling from colourful dragees. I don't like their crunch but they sure are pretty</td></tr>
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This 2nd batch of cupcakes was for her birthday party on the weekend. We went to The Luminous Elephant and she and her gal pals made bath bombs, sang karaoke, nibbled on snacks and ate these Unicorn Cupcakes. </div>
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<tr><td style="text-align: center;"><img alt="" height="472" id="id_e41_bb74_a8a7_49e3" src="https://lh3.googleusercontent.com/-DVEIz1Gd8-0/WmV1oP7O5eI/AAAAAAAAWrA/mnDV2VJcrqYC8NFXlFFZiOWcZbL2BDrRwCHMYCw/s640/%255BUNSET%255D" style="margin-left: auto; margin-right: auto;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">there are no artificial colours in the buttercream frosting! I used organic blueberry and raspberry powders for intense flavour and gorgeous natural colour</td></tr>
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Some of the girls were in her class and had tasted the 1st batch; so I asked which they preferred. They all chimed at once "these!" The frosting tastes SO good! </div>
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I had butterfly pea flower and could have made a blue buttercream too and now I'm slightly disappointed I forgot to use that too. Oh well, 3 colours is enough lol!</div>
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In fact, I have green (spinach powder), orange (carrot powder) and red (beet powder) but was hesitant to use veggie flavours because y'know kids might detect the veggies in their buttercream! Maybe next time I'll be more daring haha!<br />
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<tr><td style="text-align: center;"><img alt="" height="424" id="id_bb7b_ad87_fef5_7ba5" src="https://lh3.googleusercontent.com/-8J3c93bmUtM/WmV1qie_tjI/AAAAAAAAWrI/-VlQUTDQMX4H_-gXIGy8UDtW4g3zeN0nQCHMYCw/s640/%255BUNSET%255D" style="margin-left: auto; margin-right: auto;" title="" tooltip="" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the tri-coloured swirl effect was so pretty</td></tr>
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<img alt="" height="640" id="id_f289_8a67_6990_e697" src="https://lh3.googleusercontent.com/-QefnZzhrQd8/WmV1q4Lsb6I/AAAAAAAAWrM/r90rJibIFEwlLxJGYxOo_T5TN2AJXhHjwCHMYCw/s640/%255BUNSET%255D" title="" tooltip="" width="424" /></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><br /></span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><b>GF CHOCOLATE CUPCAKES WITH UNICORN BERRY-SWIRL FROSTING</b></span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">(adapted from Barefoot Contessa's "Beatty's Chocolate Cake")</span></div>
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<label class="o-Ingredients__a-ListItemText" for="Ingredient01" style="border: 0px; box-sizing: inherit; display: block; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px 0px 0px 28px; vertical-align: baseline;"></label><br />
<ul style="font-style: inherit; font-variant-caps: inherit;">
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1 3/4 cups gluten free flour [I used Namaste gf flour]</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">2 cups organic evaporated cane sugar</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">3/4 cups cocoa powder </span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">2 teaspoons baking soda</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1 teaspoon baking powder</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1 teaspoon kosher salt</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1 cup organic buttermilk [or 1 cup organic milk & 1 tablespoon lemon juice mixed with milk to acidulate]</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1/2 cup avocado oil</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">2 extra large free range eggs, room temperature</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-style: inherit;">1 teaspoon pure vanilla extract</span></li>
<li><span style="-webkit-text-size-adjust: auto;">2 shots espresso in a measuring cup; topped up with hot water to make 1 cup coffee</span></li>
</ul>
<span style="-webkit-text-size-adjust: auto;"><b><i>SPECIAL EQUIPMENT</i></b>:</span><label class="o-Ingredients__a-ListItemText" for="Ingredient01" style="border: 0px; box-sizing: inherit; display: block; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px 0px 0px 28px; vertical-align: baseline;"></label><br />
<ul>
<li><span style="-webkit-text-size-adjust: auto;">2 Muffin tins</span></li>
<li style="font-style: inherit; font-variant-caps: inherit;"><span style="-webkit-text-size-adjust: auto;">24 large/extra large paper cupcake liners</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 350 degrees F. Prepare 2 muffin tins by lining with 24 large-extra large cupcake liners</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pour the batter into the prepared pans and bake for 30-35 minutes, until a cake tester comes out clean. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.</span></li>
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<span style="-webkit-text-size-adjust: auto;"><b>UNICORN BERRY-SWIRL FROSTING</b></span></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 Cups confectioner's sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 sticks unsalted butter, at room temperature</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp vanilla extract</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Tbsp milk</span></li>
<li><span style="-webkit-text-size-adjust: auto;">1 teaspoon organic raspberry powder</span></li>
<li><span style="-webkit-text-size-adjust: auto;">1 teaspoon organic blueberry powder</span></li>
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<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In an electric mixing bowl, beat the butter until creamy and smooth</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the confectioner’s sugar 1/2 cup at a time</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add vanilla extract and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating for 5-7 minutes at medium speed until light in colour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Divide the buttercream into 3 different bowls. In one bowl, add the raspberry powder and mix well until combined.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In another bowl, add the blueberry powder and mix well until combined.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prepare a large pastry bag by scooping the 3 different coloured buttercreams inside</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pipe/swirl the buttercream on the tops of the cooled cupcakes</span></li>
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<img alt="" id="id_2eb_3982_b92f_6cd7" src="https://lh3.googleusercontent.com/-uiP1n7o6DSA/WmV1sSrC0WI/AAAAAAAAWrQ/CSfpbH195rsqNr52YqKnZq6k1an76ngYQCHMYCw/s5000/%255BUNSET%255D" style="height: auto; width: 718px;" title="" tooltip="" /></div>
Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-69969650973556574352017-12-30T10:40:00.001-08:002018-10-13T18:09:20.802-07:00JAPANESE CHEESECAKE<div>
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<a href="https://4.bp.blogspot.com/-X7TFLZUwnPo/Wkffbp0DAiI/AAAAAAAAWqE/9HdO6PpbCQU5ipiLmuKl3LQZjcOQv8X8wCLcBGAs/s1600/L1012908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://4.bp.blogspot.com/-X7TFLZUwnPo/Wkffbp0DAiI/AAAAAAAAWqE/9HdO6PpbCQU5ipiLmuKl3LQZjcOQv8X8wCLcBGAs/s640/L1012908.jpg" width="640" /></a></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody";"><span style="font-size: 17px;">Japanese Souffle Cheesecake </span></span><br />
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<li><span style="background-color: rgba(255, 255, 255, 0);">250 g cream cheese</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">50 g unsalted butter</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">100 ml fresh milk</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">6 egg yolks</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 Tbsp lemon juice</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1 tsp vanilla extract</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">60 g cake flour</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">20 g cornstarch</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1/4 tsp salt</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">6 egg whites</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">1/4 tsp cream of tartar</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">140 g granulated sugar</span></li>
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<span style="background-color: rgba(255 , 255 , 255 , 0); color: rgb(69 , 69 , 69); font-family: "uictfonttextstylebody"; font-size: 17px;"><i><b>Special Equipment: 1 8-inch x 3-inch round cake tin; 1 larger 9 or 10-inch round cake tin for the water bath.</b></i></span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br /><b>Directions</b></span><br />
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<li><span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 325F. Melt the cream cheese, butter and milk over medium heat in a saucepan, stirring occasionally. Remove mixture from heat and pour into another bowl. Mix in the egg yolks, lemon juice, vanilla and combine well. Sift in the dry ingredients; folding in the flour, the cornstarch and salt (see below for a video on how to combine the ingredients.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">In a stand mixer, whisk egg whites with cream of tartar until foamy. Slowly add in the sugar and whisk until soft peaks form, approximately 6-8 minutes (speed 8 on Kitchenaid)</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and FOLD GENTLY. Use an 8 inch diameter by 3 inch tall cake tin lined with parchment paper (line with a circle on the bottom and a strip along the sides, ensuring that the parchment strip extends well above the rim of the cake tin.) Pour the batter into the lined cake tin. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Create a bain marie (water bath). Place the filled cake tin into a 9 or 10 inch diameter cake tin lined with a small kitchen towel to ensure that the bottom bakes evenly. Fill the outer tin with hot water so that the cheesecake rests inside a water bath. Bake cheesecake on lower 1/3 of oven in the water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Turn off oven and leave door ajar so the cake can cool inside for one hour.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Remove cheesecake from the oven; remove from the bain marie and allow to cool on a wire rack. Using your hands, gently turn the cheesecake upside down allowing the top of the cheesecake to rest onto an open hand. Gently peel the parchment paper from the cake and set right side up on a cooling rack. Optional: sift powdered sugar and matcha onto the surface of the cheesecake. Refrigerate if desired; or serve warm with whipped cream and fruit</span></li>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/-nEUKzwF8WU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/-nEUKzwF8WU?feature=player_embedded" width="320"></iframe></div>
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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://1.bp.blogspot.com/-t12-gb95-0I/WkfgGDfcyuI/AAAAAAAAWqk/k6CY3OKPRlM7hvarL2POqvipTiPfbeXOACEwYBhgL/s1600/L1012944.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1380" data-original-width="1600" height="552" src="https://1.bp.blogspot.com/-t12-gb95-0I/WkfgGDfcyuI/AAAAAAAAWqk/k6CY3OKPRlM7hvarL2POqvipTiPfbeXOACEwYBhgL/s640/L1012944.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made a matcha flavoured Japanese cheesecake too! </td></tr>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-31129711623336323072017-09-23T15:41:00.001-07:002017-09-23T22:43:18.993-07:00LEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUST<div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">LEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUST</span><br />
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<a href="https://2.bp.blogspot.com/-zg8LCSyKOAM/WcdB7wqbA-I/AAAAAAAAWXw/4cgQLt_qaIUzm7hlmkqE5QwwiDX1NaoFwCLcBGAs/s1600/L1011723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="420" src="https://2.bp.blogspot.com/-zg8LCSyKOAM/WcdB7wqbA-I/AAAAAAAAWXw/4cgQLt_qaIUzm7hlmkqE5QwwiDX1NaoFwCLcBGAs/s640/L1011723.jpg" width="640" /></a></div>
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Said the 10 yr old upon tasting the pie: "Mommy, your apple pie exceeds expectations!"<br />
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<a href="https://1.bp.blogspot.com/-snENZiYLnvs/WcdCw_ctXgI/AAAAAAAAWYk/9PU9ZfZvxHg_o_P1tXCblQkwKgYiOwfHgCLcBGAs/s1600/L1011681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-snENZiYLnvs/WcdCw_ctXgI/AAAAAAAAWYk/9PU9ZfZvxHg_o_P1tXCblQkwKgYiOwfHgCLcBGAs/s640/L1011681.JPG" width="640" /></a></div>
Yes, it was a mighty fine pie and I'd make it exactly the same way again and again!<br />
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<a href="https://2.bp.blogspot.com/-xhUpge1wfio/WcdCwNFYXwI/AAAAAAAAWYo/JyxKCcOt8L0afhGBkRuxLjxxdjo1N-dQQCEwYBhgL/s1600/L1011679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="420" src="https://2.bp.blogspot.com/-xhUpge1wfio/WcdCwNFYXwI/AAAAAAAAWYo/JyxKCcOt8L0afhGBkRuxLjxxdjo1N-dQQCEwYBhgL/s640/L1011679.jpg" width="640" /></a><br />
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It all starts with the Apple. In my pie are Elstar apples, which is a variety originating in the Netherlands in Elst in the 1950s. It is a cross between Golden Delicious and Ingrid Marie apples. We picked these in Abbotsford at Willow View Farms last week. They are excellent apples eaten out of hand as they are crunchy and sweet.<br />
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<a href="https://4.bp.blogspot.com/-HjdCYeMAJ1M/WcdChZ8IafI/AAAAAAAAWYo/R0UF-Ys6eKktA0_6SmmYMVzCnSDG_1FywCEwYBhgL/s1600/L1011688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://4.bp.blogspot.com/-HjdCYeMAJ1M/WcdChZ8IafI/AAAAAAAAWYo/R0UF-Ys6eKktA0_6SmmYMVzCnSDG_1FywCEwYBhgL/s640/L1011688.jpg" width="640" /></a></div>
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I have an aversion to soggy crusts. If you’re like me this recipe will please you because it does everything possible to mitigate the soggy pie crust scenario.<br />
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><a href="https://4.bp.blogspot.com/-ypULtfnoDCI/WcdCiUwMsJI/AAAAAAAAWX8/lIozzwIb5YIBjpTZ3a2S38GV2kvyvXTtgCLcBGAs/s1600/L1011689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://4.bp.blogspot.com/-ypULtfnoDCI/WcdCiUwMsJI/AAAAAAAAWX8/lIozzwIb5YIBjpTZ3a2S38GV2kvyvXTtgCLcBGAs/s640/L1011689.jpg" width="640" /></a></span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">I used leaf cutters for my top crust because I didn’t feel like struggling with a braided lattice again. It took me only 10 minutes to make this top crust. </span><br />
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><a href="https://1.bp.blogspot.com/-SgWT7bl8WHQ/WcdCpCnXKAI/AAAAAAAAWYU/8jJA8YZTUbgZqb4p1i-ddJbn9U_IxJjrQCLcBGAs/s1600/L1011704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1421" data-original-width="1600" height="568" src="https://1.bp.blogspot.com/-SgWT7bl8WHQ/WcdCpCnXKAI/AAAAAAAAWYU/8jJA8YZTUbgZqb4p1i-ddJbn9U_IxJjrQCLcBGAs/s640/L1011704.jpg" width="640" /></a></span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">The crowning glory is the little bird cut-out. I was tempted to use a Totoro cut-out but it just didn’t look right lol!</span><br />
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><a href="https://2.bp.blogspot.com/-q_T0QDgLUj4/WcdCnzRCViI/AAAAAAAAWYM/i7FRiIBURZY0clX4CVDmpc2eGnWALzJUgCLcBGAs/s1600/L1011702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1541" height="640" src="https://2.bp.blogspot.com/-q_T0QDgLUj4/WcdCnzRCViI/AAAAAAAAWYM/i7FRiIBURZY0clX4CVDmpc2eGnWALzJUgCLcBGAs/s640/L1011702.jpg" width="616" /></a></span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">A brushing of egg white and sprinkling of evaporated cane sugar ensures a crunchy crust</span><br />
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<a href="https://2.bp.blogspot.com/-BR9PNSdnWRo/WcdCi3gb65I/AAAAAAAAWYA/jDB8wb33-ioeaM2wJCLeXBXcqqcPkVeWgCLcBGAs/s1600/L1011691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://2.bp.blogspot.com/-BR9PNSdnWRo/WcdCi3gb65I/AAAAAAAAWYA/jDB8wb33-ioeaM2wJCLeXBXcqqcPkVeWgCLcBGAs/s640/L1011691.jpg" width="422" /></a></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">The recipe called for baking at a high temperature of 425F for 15 minutes and then turning the oven down to 350F for 45 minutes. After the time was up, I added another 15 minutes because I saw the bottom crust wasn’t browned enough. The best thing about using a glass pie plate is that you can easily monitor the bottom crust during the baking process.</span><br />
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<a href="https://2.bp.blogspot.com/-2ELTdam3J08/WcdCkXF6_QI/AAAAAAAAWYE/HKnKie2xrWM0yeIwaPEj1sZMeT3gGqNsgCLcBGAs/s1600/L1011692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://2.bp.blogspot.com/-2ELTdam3J08/WcdCkXF6_QI/AAAAAAAAWYE/HKnKie2xrWM0yeIwaPEj1sZMeT3gGqNsgCLcBGAs/s640/L1011692.jpg" width="640" /></a></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">The top crust of overlapped pastry leaves are absolutely delicious and crunchy with the sprinkling of sugar.</span></div>
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<a href="https://1.bp.blogspot.com/-1omLi9FNhQ4/WcdCmguz41I/AAAAAAAAWYI/WdjUzdTwSGIumwfDTKmWOnkFo2JmVl1zwCLcBGAs/s1600/L1011696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-1omLi9FNhQ4/WcdCmguz41I/AAAAAAAAWYI/WdjUzdTwSGIumwfDTKmWOnkFo2JmVl1zwCLcBGAs/s640/L1011696.jpg" width="640" /></a></div>
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The filling is simply apples, cinnamon and sugar. No extra butter or lemon juice is needed<br />
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<a href="https://1.bp.blogspot.com/-3bsbdYhbxVs/WcdCrxCtcoI/AAAAAAAAWYc/fbKg3caTvDYbEfEekCuxmV2cM_Ebvyo_wCLcBGAs/s1600/L1011711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-3bsbdYhbxVs/WcdCrxCtcoI/AAAAAAAAWYc/fbKg3caTvDYbEfEekCuxmV2cM_Ebvyo_wCLcBGAs/s640/L1011711.JPG" width="640" /></a></div>
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<a href="https://3.bp.blogspot.com/-3Stn_LddaSI/WcdCrKJBcOI/AAAAAAAAWYY/882eCadti2IYhE0cBgt3mfI-VXDm69WWACLcBGAs/s1600/L1011720%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1279" data-original-width="1600" height="510" src="https://3.bp.blogspot.com/-3Stn_LddaSI/WcdCrKJBcOI/AAAAAAAAWYY/882eCadti2IYhE0cBgt3mfI-VXDm69WWACLcBGAs/s640/L1011720%2B2.jpg" width="640" /></a></div>
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<b>ELSTAR APPLE PIE WITH FLAKEY ALL-BUTTER LEAFY PIE CRUST </b></div>
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<b>FOOD PROCESSOR ALL-BUTTER PIE CRUST</b></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 Cups all - purpose flour (12.5 ounces; 350 grams)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tbsp sugar (25 grams)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp kosher salt (5 grams)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 sticks unsalted butter, cut into 1/4 - inch pats (10 ounces; 280 grams)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 Tbsp cold water (3 ounces; 85 milliliters)</span></li>
</ul>
<div>
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">PREHEAT OVEN TO 425F (400F convection). If you have a sheet pan or a pizza stone/tile, place it on your oven rack to heat.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine the flour, sugar and salt in a bowl. Scoop out two thirds of the flour mixture into the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough clumps, about 25 pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sprinkle with water; using a rubber spatula, fold and press the dough until it comes together into a ball. Use your hands to form a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking</span></li>
</ol>
<div>
<span style="-webkit-text-size-adjust: auto;"><b>ELSTAR APPLE PIE FILLING</b> (REPLACE WITH GOLDEN DELICIOUS IF YOU CANNOT FIND ELSTAR)</span></div>
</div>
</div>
<div>
<ul>
<li><span style="-webkit-text-size-adjust: auto;">8-10 large Elstar apples, peeled, cored and sliced thinly</span></li>
<li><span style="-webkit-text-size-adjust: auto;">1/2 cup evaporated cane sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto;">1/2 teaspoon ground cinnamon</span></li>
</ul>
<div>
<ol>
<li><span style="-webkit-text-size-adjust: auto;">Place the sliced apples in a saucepan with the cane sugar and cinnamon.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Heat over medium-high heat, stirring occasionally until the apples are translucent and have released their juices</span></li>
<li><span style="-webkit-text-size-adjust: auto;">If there is a lot of juice in the bottom of the pan, scoop out most of the juice into a small bowl. Create a cornstarch slurry with 1 teaspoon cornstarch and 2 tablespoons water. Pour the slurry into the juice and stir. Then add the mixture back into the pan of apples. Heat, stirring constantly until the apple filling thickens</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Allow filling to cool in the pot until ready to fill pie crusts</span></li>
</ol>
<div>
<span style="-webkit-text-size-adjust: auto;"><b>ELSTAR APPLE PIE</b></span></div>
</div>
</div>
<div>
<ul>
<li><span style="-webkit-text-size-adjust: auto;">double-crust pie dough (above)</span></li>
<li><span style="-webkit-text-size-adjust: auto;">1 egg white</span></li>
<li><span style="-webkit-text-size-adjust: auto;">extra evaporated cane sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto;">cooled apple pie filling</span></li>
</ul>
</div>
<div>
<ol>
<li><span style="-webkit-text-size-adjust: auto;">Roll out one of the pie crust disks between parchment or plastic wrap to fit the bottom of a 9 inch glass pie pan. Roll the edges under itself to fit the pie pan. Make a decorative pattern in the dough with fork or fingers along the rim.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Brush the bottom of the pie crust with egg white</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Pour the apple pie filling onto the bottom crust. </span></li>
<li><span style="-webkit-text-size-adjust: auto;">Roll out the top crust and use leaf cutters to cut out leaves. Overlap the leaves in a concentric pattern and brush the tops with eggwhite. Sprinkle sugar over the crust.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Bake in hot preheated 425F (400Fconvection) oven by placing the filled pie on the heated pizza tile or sheet pan. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for 15 minutes</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Lower oven temperature to 350F (325F convection); baking for a further 45-60 minutes. NB: monitor the bottom crust of the pie through the glass pan and ensure that the crust is a deep golden brown. Cover with foil if you think the top crust is browning too quickly. I had to bake this for 60 min at 325F convection setting.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Allow to cool on a rack. </span></li>
<li><span style="-webkit-text-size-adjust: auto;">Serve warm with vanilla ice cream.</span></li>
</ol>
</div>
<div>
<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-29180461228378906592017-09-17T17:26:00.000-07:002017-09-28T22:06:44.909-07:00Marie-Hélène's Apple Cake<div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-GdlvCrqu9BU/Wb7yf5aUb-I/AAAAAAAAWVQ/iuvhF-jNGlMDDIpQahHNCYdBUFS6aPJrgCHMYCw/s640/blogger-image--870923948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-GdlvCrqu9BU/Wb7yf5aUb-I/AAAAAAAAWVQ/iuvhF-jNGlMDDIpQahHNCYdBUFS6aPJrgCHMYCw/s640/blogger-image--870923948.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marie-Hélène's Apple Cake</td></tr>
</tbody></table>
</div>
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<strong><strong>Sweet September</strong></strong></div>
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<tr><td class="tr-caption" style="text-align: center;">APPLE PICKING AT WILLOW VIEW FARMS IN ABBOTSFORD</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-H54ElyVUvAM/Wb72evUwc4I/AAAAAAAAWWI/nZTK_3U7JFkS7ED-VDsyxsbP5U63XHyLgCHMYCw/s640/blogger-image--964312390.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-H54ElyVUvAM/Wb72evUwc4I/AAAAAAAAWWI/nZTK_3U7JFkS7ED-VDsyxsbP5U63XHyLgCHMYCw/s640/blogger-image--964312390.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ELSTAR APPLES! A VARIETY OF GOLDEN DELICIOUS AND ORANGE PIPPIN, THE FLESH IS CRISP AND SWEET</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-TXbJeH6tY-8/Wb72cD63ZWI/AAAAAAAAWWA/37sEF4_I_g8RMozKxbM_7EbJwiikxxvIACHMYCw/s640/blogger-image--179871250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-TXbJeH6tY-8/Wb72cD63ZWI/AAAAAAAAWWA/37sEF4_I_g8RMozKxbM_7EbJwiikxxvIACHMYCw/s640/blogger-image--179871250.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WE SNAGGED A FEW OF THE REMAINING PEARS LEFT ON THE TREES FORTUNATELY</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-uE7URMEs9WE/Wb72Vq6cROI/AAAAAAAAWVs/xBEHTku97xMl0Ful8XuEsxJ1Qa_JvlfmgCHMYCw/s640/blogger-image--242734118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-uE7URMEs9WE/Wb72Vq6cROI/AAAAAAAAWVs/xBEHTku97xMl0Ful8XuEsxJ1Qa_JvlfmgCHMYCw/s640/blogger-image--242734118.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NESTLED IN THE CROOK OF THE PLUM TREE WAS A BIRD'S NEST</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-MCFtSKyNQ_g/Wb72dU5l4nI/AAAAAAAAWWE/jEqhiSwxP5oy4QSS7LVf4RDlzC6sNY7TQCHMYCw/s640/blogger-image--1514624205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-MCFtSKyNQ_g/Wb72dU5l4nI/AAAAAAAAWWE/jEqhiSwxP5oy4QSS7LVf4RDlzC6sNY7TQCHMYCw/s640/blogger-image--1514624205.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BLUE DOLL PUMPKIN! THE FLESH IS DEEP ORANGE AND I'M MAKING SOUP WITH THIS BABY</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-k-t6Y0XKSzo/Wb7ya8-Gu2I/AAAAAAAAWVE/gX_ugDrRAoQIHr9Er083z4k0zjGmw6YAACHMYCw/s640/blogger-image-753678018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-k-t6Y0XKSzo/Wb7ya8-Gu2I/AAAAAAAAWVE/gX_ugDrRAoQIHr9Er083z4k0zjGmw6YAACHMYCw/s640/blogger-image-753678018.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WE PICKED SOME PLUMS (OF WHICH THERE WERE ONLY A FEW REMAINING IN ARM'S REACH), BOUGHT SOME SQUASH AND SOME CORN TOO</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-vLn61POvOIU/Wb72UKo5OzI/AAAAAAAAWVo/cCy1PXsiEmYlb-KJbzUsO5EFwL7KbNmVQCHMYCw/s640/blogger-image--459013870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-vLn61POvOIU/Wb72UKo5OzI/AAAAAAAAWVo/cCy1PXsiEmYlb-KJbzUsO5EFwL7KbNmVQCHMYCw/s640/blogger-image--459013870.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PREPARING THE BATTER FOR THE APPLE CAKE: EGGS, EVAPORATED CANE SUGAR AND VANILLA</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-m80bMtx8Lao/Wb72ZdLMNiI/AAAAAAAAWV4/KcXfhBeZm-Eo5BQPBrICHZ-GWRckS306QCHMYCw/s640/blogger-image-729622943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-m80bMtx8Lao/Wb72ZdLMNiI/AAAAAAAAWV4/KcXfhBeZm-Eo5BQPBrICHZ-GWRckS306QCHMYCw/s640/blogger-image-729622943.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I HAVE 3 VARIETIES OF APPLES PREPARED FOR THE CAKE</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-f9SJCEr8HJc/Wb72YH3AYuI/AAAAAAAAWV0/ulz9Krmdargi6-v_jhCK_I4sbPeGts44wCHMYCw/s640/blogger-image--619981777.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-f9SJCEr8HJc/Wb72YH3AYuI/AAAAAAAAWV0/ulz9Krmdargi6-v_jhCK_I4sbPeGts44wCHMYCw/s640/blogger-image--619981777.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">THE APPLES ARE LEFT IN LARGE CHUNKS SO YOU CAN REALLY TASTE THE DIFFERENCES IN THE VARIETIES</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">THE BATTER IS POURED INTO A SPRINGFORM PAN </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">FRESH OUT OF THE OVEN!</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-zz1BB5kOvrM/Wb7ycqamMqI/AAAAAAAAWVI/2KtLsCUNZy8H3HLU-iy8Ayoy7EFoi-s6gCHMYCw/s640/blogger-image-811574754.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-zz1BB5kOvrM/Wb7ycqamMqI/AAAAAAAAWVI/2KtLsCUNZy8H3HLU-iy8Ayoy7EFoi-s6gCHMYCw/s640/blogger-image-811574754.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">THIS APPLE CAKE SMELLS OF FALL</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">ENJOY THE RECIPE! IT'S EASY AND MAKES USE OF A GOOD NUMBER OF APPLES; HIGHLIGHTING THE QUALITY OF THE APPLES AND THE DIFFERENT VARIETIES. SERVE WARM WITH VANILLA ICE CREAM OR PLAIN WITH A CUP OF TEA.</td></tr>
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<b>MARIE-HELENE'S APPLE CAKE</b><br />
<b>from Dorie Greenspan's <i><a href="https://www.amazon.ca/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?s=books&ie=UTF8&qid=1505693802&sr=1-1&keywords=around+my+french+table" target="_blank">Around My French Table</a></i></b><br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup all purpose flour</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 teaspoon baking powder</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">pinch of salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 large apples (if you can, choose 4 different kinds)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large eggs</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup sugar</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tablespoons dark rum</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon pure vanilla extract</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8 tablespoons (1 stick) unsalted butter, melted and cooled</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform on it.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Whisk the flour, baking powder and salt together in a small bowl.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in teh apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Slide the pan into the oven and bake for 50-60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.</span></li>
</ol>
Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-17404796213896423662017-09-09T21:49:00.001-07:002017-09-17T17:45:19.105-07:00Foraged-Blackberry No-Churn Ice-cream & Totoro Choux au Craquelin<div class="separator" style="clear: both;">
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What to do with the many buckets of FREE local blackberries you've picked along railroad tracks, parks and roadways in Vancouver? How about Foraged Blackberry No-churn Ice Cream?</div>
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Your leaf or mine?<br />
How about stuffing Choux au Craquelin with that blackberry ice cream?<br />
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Cream puffs are dead easy to make. Top it with craquelin and you're good to go</div>
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The craquelin are perfectly round and crispy on the top.</div>
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I made some crėme pâtissière with which to stuff the choux au craquelin.</div>
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Here are my bowls of whipped heavy cream and the blackberry ice cream mixture ready to combine for the no-churn blackberry ice cream. I had pureed the blackberries and sieved out the seeds for a beautifully smooth texture.</div>
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Heavy Whipping Cream is whipped stiff and then incorporated with your ingredients to lighten the texture of the ice cream</div>
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I used a whisk to combine the mixture without deflating the whipped cream</div>
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Olive thinks that the Totoro Choux au Craquelin was cute<br />
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These went over well at my family bbq. Good stuff! Make good use of all those free blackberries!<br />
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com2tag:blogger.com,1999:blog-6202234701285349376.post-82521560271043213942017-08-25T07:38:00.001-07:002017-09-17T17:45:33.309-07:00FATHEAD BAGELS<div>
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What kind of witchcraft is this?</div>
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I've never had a gluten free bread that has this amount of chew in it. While mixing the dough you can imagine my skepticism that the ingredients would turn out looking like proper bagels. I even had fewer hopes of them tasting like bagels let alone tasty ones.</div>
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<a name='more'></a>Well, maybe because I topped them with black sesame seeds they assisted in making them smell positively heavenly coming out of the oven fresh. I couldn't believe the nuts and cheese came together to create these tasty bagels!<br />
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Wthout further ado, these can be whipped up in a pinch in your food processor (which I think is probably the easier and cleanest method.) I did mine in my huge 6 qt Kitchen Aide stand mixer and thought that the dough was probably better incorporated in a smaller machine because the dough kept pasting itself to the sides of the mixing bowl.</div>
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<b>FATHEAD KETOGENIC BAGELS</b></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 Cups shredded mozzarella cheese (I used the pre-shredded stuff in a bag)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 oz full - fat cream cheese, cut into pieces</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Large egg</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 Cups almond flour </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp of baking powder</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">optional, for topping: 1 Tbsp black sesame seeds, poppy seeds, anything you love sprinkled on bagels</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place the mozzarella cheese and cream cheese in a microwave safe bowl and heat for 1 minute. Using a rubber spatula, stir well. Place the mixture back in the microwave for 30 seconds to 1 minute more. Scrape the cheese into a stand mixer or food processor. Add the egg and mix/process until smooth.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the dry ingredients all at once and mix until a dough forms. At this point, it won't look like normal bread dough. It will be very sticky and soft but it should all hold together well in a big mass. Scrape the dough onto a piece of plastic wrap with a rubber spatula and wrap well. Put it in the freezer until your next step.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 400 F (rack in the middle of oven). [I used the convection feature of my oven at 375F.] Line a baking sheet with parchment paper.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When your oven reaches the right temperature, remove the bagel dough from the freezer and divide it equally into 6 pieces. [You can also make 4 huge bagels or 8 mini bagels; but you will have to adjust the baking time accordingly]. Using plastic wrap, roll each portion into a snake and seal the ends together forming a ring. Alternatively, you might want to oil your hands and form them with your oiled hands. Place the bagels on the parchment paper and top with your favorite topping, pressing the toppings into the top of the dough gently so they will stick.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for 12-15 minutes or until they are golden brown. [On the convection setting, it took them 12 minutes at 375F]. Allow the bagels to cool. While warm, they are soft; but they will stiffen up once they cool down. Place the bagels in a plastic bag or plastic lidded container to store in the refrigerator or freezer because there's a lot of cheese in them. Split them in half and toast in the toaster...smear with cream cheese or grassfed salted butter for a treat</span></li>
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<span style="-webkit-text-size-adjust: auto;">**NB: variations of savoury and sweet bagels can be created by incorporating things like chopped green onions, bacon pieces, cinnamon, shredded cheeses etc You are only limited by your creativity. Keep in mind they will no longer be ketogenic if you add things like raisins and other carb-heavy items in your dough. But who even likes raisins in breads anyway? ewwww. lol. </span></div>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-27184451687099010372017-08-17T17:22:00.001-07:002017-09-17T17:45:49.368-07:00SMALL BATCH CARROT BANANA MUFFINS (refined sugar free)<div class="separator" style="clear: both;">
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Would you like some muffin with your gratuitous slab of salted grassfed butter?<br />
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The 10 yr old got braces a couple of days ago and is so grouchy that she can't eat her favourite foods. She's been complaining about her sore teeth and even decided to divvy up for her friends her salt water taffy and Hi-Chew collection that she recently purchased on our trip to Cannon Beach and Portland. I decided to make a little treat for after rhythmic gymnastics summer camp. She's there M-F for 5 hours each day for 3 weeks this summer and when she gets home she's hungry! </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chock full of healthy carrot and banana, I was able to also reduce the sugar by replacing with coconut palm sugar. You might want to use maple syrup or honey instead.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The muffins are moist and don't need frosting or butter...but what the heck--I'll stick a chunk of cold salted butter on top for the kid 'cause her metabolism can handle it. You know what happens when salted butter hits a hot muffin right? It looks amazing and it tastes so good.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">These Carrot Banana Muffins make a small batch because we don't have a lot of sweet tooths in our household (oh the irony.) They make a great snack for after school/sports or even a tasty breakfast with coffee or tea.</span></div>
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and yes, the salted butter is one of those things that you have to do one of these days if you haven't already tried it. </div>
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<span style="font-size: 12pt;"><b>SMALL BATCH CARROT BANANA MUFFINS</b> (makes 6-7)</span></div>
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<span style="font-size: 12pt;">2 organic bananas</span></div>
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<span style="font-size: 12pt;">1 organic carrot, grated</span></div>
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<span style="font-size: 12pt;">1 free range organic egg</span></div>
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<span style="font-size: 12pt;">6 tablespoons virgin coconut oil</span></div>
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<span style="font-size: 12pt;">1/2 cup coconut sugar</span></div>
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<span style="font-size: 12pt;">1 teaspoon vanilla extract or vanilla paste</span></div>
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<span style="font-size: 12pt;">1 cup all purpose or gf flour</span></div>
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<span style="font-size: 12pt;">1 teaspoon baking soda</span></div>
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<span style="font-size: 12pt;">1/2 teaspoon pink himilayan salt</span></div>
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<span style="font-size: 12pt;">*optional adult add-ins that a 10 yr old with braces won't like: nuts, craisins, coconut, chia, ground flaxseed & other such healthy junk</span></div>
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<span style="font-size: 12pt;">1. Preheat the oven to 350F</span></div>
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<span style="font-size: 12pt;">2. Prepare the muffin tin by lining with paper liners or silicone molds. I used silicone muffin molds.</span></div>
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<span style="font-size: 12pt;">3. Using the Muffin-method, prepare your batter: In a bowl, combine the flour, soda, grated carrot and salt. In a separate bowl, combine the bananas, egg, coconut oil, coconut sugar and vanilla. Using a handheld immersion blender, blend all the wet ingredients. Alternatively, you can simply mash the banana by hand and mix the rest of the wet ingredients with it.</span></div>
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<span style="font-size: 12pt;">4. Make a well in the dry ingredients. Pour the wet ingredients in the well and combine gently until just mixed. At this point add optional chunky ingredients if desired. Don't overmix.</span></div>
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<span style="font-size: 12pt;">5. Fill your muffin cups 4/5 full with the batter.</span></div>
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<span style="font-size: 12pt;">6. Bake for 20-25 minutes until the muffins test done with a toothpick</span></div>
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<span style="font-size: 12pt;">*Gild your hot muffins with a totally gratuitous slab of grassfed salted butter if you wish</span></div>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-40723846687493864932017-04-11T18:08:00.002-07:002017-09-17T17:46:34.250-07:00LEMON MERINGUE TARTS (Paleo, GF, Refined sugar free)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">A tiny slice of the 4"Lemon Meringue Tart I made </td></tr>
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Am I in the minority? do you salivate like Pavlov's Dog when you see a lemon meringue pie cross-section like this?<br />
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<tr><td class="tr-caption" style="text-align: center;">Did you also purchase a huge bag of coconut flour at Costco, like I did...only to let it sit in the cupboard unopened until close to the expiry date? Fear not! do what I did--I froze the coconut flour to extend its freshness.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This coconut flour crust is crumbly and a perfect foil to the lemon curd. Yes, it will have distinct coconut flavour; so if you don't like coconut flavour, don't use coconut flour or bother with this recipe because the whole point is to use up your coconut flour and make a gf/paleo tart!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">you can strain your lemon curd through a sieve but I couldn't be bothered and left it a little bit lumpy. It was all good; I didn't notice any textural problem as using a whisk makes the curd pretty smooth</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the best part is the piping of the meringue onto your tarts and then bruléeing them</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I burnt a hold through my fave towel as I left my mini brulée torch on the counter with a small flame on. Don't do that. Be safe</td></tr>
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<b>LEMON MERINGUE TARTS</b> (GF, Paleo, Refined Sugar-free)</div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">(Adapted from <a href="http://thekitchenmccabe.com/2017/02/16/coconut-lemon-meringue-tarts-paleo-gf/)" target="_blank">The Kitchen McCabe</a>)</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">Makes four 4" Tarts</span><br />
<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">[NB: don't make crazy substitutions because the whole point of this recipe is to avoid gluten & refined sugar. You cannot substitute regular flour for the coconut flour as the absorption rate is much higher for coconut flour. Use the highest quality organic ingredients possible. You may end up with a lot of meringue so you can create huge swirls on your tarts if you like meringue. Sugar and flour are cheap; this tart isn't cheap to make considering the large amount of honey and the other quality ingredients that take the place of those refined ingredients. You're worth it though!]</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">COCONUT FLOUR CRUST:</span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup coconut flour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon sea salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 1/2 Tbsp maple syrup</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup coconut oil</span></li>
</ul>
<b>LEMON CURD FILLING:</b><br />
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<ul>
<li>3 large eggs, at room temperature</li>
<li>4 large egg yolks, at room temperature</li>
<li>1/2 cup honey</li>
<li>1/2 cup fresh lemon juice</li>
<li>1/4 teapsoon sea salt</li>
<li>4 Tbsp unsalted butter, cut into small pieces</li>
</ul>
<b>MERINGUE:</b></div>
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<li>1 cup honey</li>
<li>2 egg whites</li>
<li>1/4 tsp sea salt</li>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">FOR THE CRUST:</span></h2>
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 350 degreesF.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place the coconut flour and salt in a mixing bowl and whisk together to break up all the lumps. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil to the mixture and work into the flour with a pastry cutter or spoon until the a dough forms and there are no pieces of coconut oil remaining.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Divide the dough into 4 balls (approximately 1/2 cup) and press each ball into a 4" tart pan with a removable bottom. Bring the dough up the sides and use the tips of your fingers to press the dough into the tart pan ensuring even sides. Place the tarts on a baking sheet.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake the tart shells in the preheated oven for 8-10 minutes, or until the crust is lightly golden brown across the bottom.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove tarts from the oven and fill each one to the top with lemon filling.</span></li>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">FOR THE LEMON FILLING:</span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a saucepan, whisk together the eggs, egg yolks, honey, lemon juice and salt until smooth and fully combined. Heat on medium/high heat, whisking constantly, until the mixture thickens and begins to bubble, about 4-5 minutes.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove from heat and whisk in the chunks of butter.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Divide evenly between the cooked tart shells.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place tarts back in the oven for an additional 4-5 minutes to set the filling, removing before the crusts get too dark (watch closely - coconut flour browns quickly).</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove and let cool to room temperature. Refrigerate until cold.</span></li>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-size: 17px;">FOR THE MERINGUE:</span></h2>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place the honey in a small saucepan and heat on medium/high heat to 230 degreesF. While the honey is heating, place the egg whites and salt in a bowl and beat until they reach soft peaks</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Once the honey has reached 230 degrees F, very slowly pour it (bubbling) into the egg whites as you beat them on medium speed. continue beating until all of the honey has been incorporated. Continue to beat on med-high speed until the meringue cools down, another 5-7 minutes. During this time, the meringue should thicken up and turn lighter in colour</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Top the chilled tarts with the cooked meringue, either with a spoon, or using a piping bag and tip.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Brulee the meringue with a kitchen torch or place in oven on top rack and broil for a few minutes until golden (watching closely so as not to burn the tarts)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Store in the fridge, covered, for up to 3 days. Crusts will lose their crispness after the first day.</span></li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-54735452459203318652017-03-20T17:57:00.002-07:002017-09-17T17:46:44.902-07:00VEGAN MATCHA CACAO CAKE<br />
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<tr><td class="tr-caption" style="text-align: center;">Organic Vegan Matcha and Cacao Cake</td></tr>
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Dabbling in the Dark Arts: vegan baking! ;)</div>
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I'm detoxifying from my 8 days of over-indulgence in Cancun, Mexico at one of the best all-inclusive resorts I've visited. The Club Med we stayed at had so many activities that there was something for everybody: archery, trapeze, sailing, SUP, tennis...</div>
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We did it all...and of course I spent the first 2 days sleeping on the beach just to catch up on missed relaxation time! The food was very good too! I tried my best to eat healthy, gf & all that. By the 4th day, I was pretty much sick of the buffet lines and was mostly eating from the salad area. But hey, what's a vacation if you don't eat dessert right? I had my fair share of flan and tiny portioned dainty cakes & desserts too. Skip to the recipe on the bottom if you don't want to hear about my back woes! lol.</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-XX1ITu_74wE/WNBkU96in-I/AAAAAAAAWQ8/YiZ_iE4QUMU/s640/blogger-image-157376715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-XX1ITu_74wE/WNBkU96in-I/AAAAAAAAWQ8/YiZ_iE4QUMU/s640/blogger-image-157376715.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organic Ceremonial Grade Matcha is sifted over the cake after removal from the springform pan</td></tr>
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I think I was pretty good with my workouts though! I worked out every day except for the day we went to visit Tulum. On the last day, I worked our for 2 1/2 hours in the morning and I was pretty much practicing IF. I was doing fasted workouts: weights, kettlebells and some cardio on the elliptical or treadmill to finish up. Then I would join my fam for lunch at the buffet for my first meal of the day. I was down to 2 meals because frankly, I wasn't that hungry considering each meal was a buffet bonanza. Unfortunately, on the last day, I tweaked my back reaching for the two 25 lb dumbbells. I felt a sort of a pop (ugh). It was not great on the plane ride home and upon waking up in Vancouver on the first day back home, I could barely walk. Yesterday I did some self-adjustments (lying on the ground, knees up, pushing/pulling on my knees alternately using my own musculature, mobility and strength to try to realign my spine & pelvis). Today I visited my friend who is a chiropractor and I'm feeling a lot better but I've got to keep up those stretches.</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-MkwCJ_2F3IU/WNBkMv4IstI/AAAAAAAAWQs/1rrXFwugPyc/s640/blogger-image--1305115840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-MkwCJ_2F3IU/WNBkMv4IstI/AAAAAAAAWQs/1rrXFwugPyc/s640/blogger-image--1305115840.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since my garden's frozen, I used dried rosebuds to decorate. The petals are crispy & add a floral scent</td></tr>
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My GP's advice is to try low carbing it to lose more weight (it's dang difficult with Hashimoto's disease) despite my working out several hours every week consistently. Also, I have a feeling he's going to be putting me on iron supplements again. I try to eat more protein because of this (I'm not vegan...sorry, it would compromise my health which is pretty wonky as it is). My blood work I had done recently showed I was iron deficient :( I told him I was losing lots of hair for the past year and bit and ya know, I used to have tons of hair before all my thyroid issues. It sux. Everything about Hashi's sux. Especially trying to figure out on my own what works and doesn't work with feeling optimally healthy. I know for sure I've built up lots of muscle this past year. The other day, I had to scratch my tricep area. Dang if I didn't feel surprised as I hit hard muscle! ya! No batwings for this English teacher. One thing I'd like to avoid is having the waggling triceps I've witnessed in my youth as teachers wrote on the blackboard. *horrors!* lol<br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-lkanMuHURpk/WNBkQp3GVxI/AAAAAAAAWQ0/aUij9Seu0Jg/s640/blogger-image--302406505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-lkanMuHURpk/WNBkQp3GVxI/AAAAAAAAWQ0/aUij9Seu0Jg/s640/blogger-image--302406505.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hot sharp knife creates a clean cut with this frozen raw vegan cake</td></tr>
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This raw vegan nice-cream cake is a good start to me re-igniting that low-carb lifestyle I used to lead. It's been so hard with trying to be gluten free that I didn't think I could take away even more from my diet. My fave cruciferous veggies which was my primary diet prior to Hashi's have been put on the "moderation" list now because of all the goitrogens. This cake has nuts, which my kid is allergic to...but I'll be working on another (better! new improved!) recipe to try to get rid of the nuts so that we can enjoy eating a cake together. If it's not one thing it's another, eh? So the holy grail of my life is a cake that is: low carb/ketogenic, nut free & gluten free. It would be nice if it could be vegan too. But I am thinking it'll be difficult without the nuts. Stay tuned for more experiments! I have a ton of flavour variations planned and I'm going to get rid of the bananas and make this creamier like a cheesecake but without nuts! ya! no kidding! and pie! yes...for my pie-loving friends! gf, vegan, dairy free pie coming up next :)<br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-DeRbyco_j_k/WNBkO__kxjI/AAAAAAAAWQw/9DE4dlydKUc/s640/blogger-image--1916389588.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-DeRbyco_j_k/WNBkO__kxjI/AAAAAAAAWQw/9DE4dlydKUc/s640/blogger-image--1916389588.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice of zen. This little cake makes you feel all self-righteous and healthy. The tiny slice I had with my espresso is low carb, paleo, ketogenic, gluten free, vegan, refined sugar free and dairy-free. </td></tr>
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<b>VEGAN MATCHA CACAO CAKE</b></div>
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<b><i>Crust:</i></b></div>
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1/3 cup organic raw almonds</div>
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1 tablespoon organic coconut oil</div>
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2 medjool dates, pitted</div>
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a pinch of Pink Himalayan sea salt</div>
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<b><i>Nice Cream Layers:</i></b></div>
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4 frozen bananas</div>
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2 tablespoons maple syrup</div>
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1 teaspoon vanilla extract</div>
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optional: a bit of almond mylk, soy, coconut or regular milk, cream or water to get it going in the processor, if needed</div>
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<b><i>Matcha Layer:</i></b></div>
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1 tsp organic ceremonial grade matcha; plus more for dusting the tops for serving</div>
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<b><i>Cacao Layer:</i></b></div>
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1 tsp organic cacao powder</div>
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<b><i>Special equipment: </i></b> </div>
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2 4-inch springform pans, lined with parchment circles</div>
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<b><i>Crust:</i></b></div>
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<li> Pulse the almonds, coconut oil and dates with a pinch of sea salt in a food processor [I used my Bullet] until the almonds are evenly ground and combined with the rest of the ingredients.</li>
<li>Divide the mixture between the two parchment-lined springform pans. Press the crust mixture into the bottoms of the two prepared springform pans. </li>
<li>Place the pans into the freezer for 30 minutes, or until the crust is set.</li>
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<b><i>Nice Cream Layers:</i></b><br />
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<li>In a high-powered blender [I used my Vitamix] combine the frozen bananas, maple syrup and vanilla and pulse to combine. If you find it difficult to get it going, add some liquid (any milk or water a teaspoon at a time) to get it going. Increase speed and blend until smooth.</li>
<li>Divide the nice cream into 2 bowls</li>
<li><b><i>Matcha Layer: i</i></b>n a small bowl, mix a tiny bit of hot water with your matcha powder to make a runny paste and mix the paste into one of the nice cream bowls. Thoroughly combine. Cover and reserve in refrigerator</li>
<li><b><i>Cacao Layer: </i></b>Mix the cacao powder with a tiny bit of hot water to make a runny paste and continue mixing until it's smooth. Add this to the other bowl and combine thoroughly.</li>
<li>Pour the Cacao Layer onto the two prepared frozen almond/date crusts. Place them back in freezer for at least 30 minutes, or until set. I lightly touch the surface to ensure it has a solid surface before proceeding with the next step.</li>
<li>Take out the matcha layer bowl from the fridge and divide the contents equally amongst the two pans. Place in the freezer for 4+ hours; freezing until firm</li>
<li><b><i>To serve: </i></b> Remove your springform rings from the bottoms and plate. Dust with the extra matcha powder (you can also dust with cacao powder). Decorate with fresh berries or other fruit or flowers. Allow the cakes to warm up for about 15 min at room temperature before serving. If you want to cut the cakes, heat a sharp knife under hot water before slicing. Keep uneaten cakes in freezer, covered until ready to serve.</li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-19195128538247017722017-03-05T20:26:00.000-08:002017-03-05T21:04:52.692-08:00BRAIDED LATTICE APPLE PIE<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://lh3.googleusercontent.com/-Pp7bJVVGE-E/WLzcdYw40eI/AAAAAAAAWPk/SJrvpYcVLfE/s640/blogger-image-339362549.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="503" src="https://lh3.googleusercontent.com/-Pp7bJVVGE-E/WLzcdYw40eI/AAAAAAAAWPk/SJrvpYcVLfE/s640/blogger-image-339362549.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braided Lattice Apple Pie!</td></tr>
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Humble Pie</div>
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Braided Lattice is insanely time-consuming. </div>
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When my daughter walked by the kitchen and asked me "hey, are you making that pie for someone?" I was attempting to weave the braided lattice pie dough that was akin to wrangling cooked spaghettini. The delicate strands would stretch each time I moved them. I was not feeling the pie love.</div>
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I replied "no, it's for you guys"</div>
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"Yay! I can't wait! it doesn't matter what it looks like mommy...it'll taste great! I can't wait!"</div>
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Out of the mouth of my babe.</div>
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I stopped trying to weave the triplicate braid & lattice combinations.</div>
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And into the oven the pie went</div>
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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://lh3.googleusercontent.com/-ju_TpzdZ2LQ/WLzcg4WO_uI/AAAAAAAAWPs/XWV-P5DwFag/s640/blogger-image-216825955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-ju_TpzdZ2LQ/WLzcg4WO_uI/AAAAAAAAWPs/XWV-P5DwFag/s640/blogger-image-216825955.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots o' butter! </td></tr>
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I was eager to try a new recipe for a pie crust that could handle lattice-work. I did my research and found a recipe on Serious Eats that sounded promising. It had a higher ratio of butter (how could that go wrong in any way?)</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-bN2YKDMgjFw/WLzcsOYynmI/AAAAAAAAWQE/rRFo6eUEzUk/s640/blogger-image--615363667.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-bN2YKDMgjFw/WLzcsOYynmI/AAAAAAAAWQE/rRFo6eUEzUk/s640/blogger-image--615363667.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold cubed butter! 2 sticks!</td></tr>
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I think I was too ambitious. I even planned to do the Sous-Vide method for pre-cooking the apple pie filling. What the heck was I thinking? </div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-sKqY_WfmwcI/WLzcjaPZYzI/AAAAAAAAWPw/JAco_Deb52E/s640/blogger-image--643384551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-sKqY_WfmwcI/WLzcjaPZYzI/AAAAAAAAWPw/JAco_Deb52E/s640/blogger-image--643384551.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash the butter cubes. </td></tr>
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Almost immediately into making the crust I nixed the sous-vide idea and decided to just do it on the stovetop. It was wise as the actual sous vide part would add another hour to the prep time.</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-r5jcTThr6FI/WLzcbWfh7hI/AAAAAAAAWPg/DlNVTRH7_vM/s640/blogger-image-1079552605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-r5jcTThr6FI/WLzcbWfh7hI/AAAAAAAAWPg/DlNVTRH7_vM/s640/blogger-image-1079552605.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The huge chunks of squashed butter are very visible here.</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-FYnkrM-I0oA/WLzcmlm4tII/AAAAAAAAWP4/eRL8Rj8jSYY/s640/blogger-image-326324581.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-FYnkrM-I0oA/WLzcmlm4tII/AAAAAAAAWP4/eRL8Rj8jSYY/s640/blogger-image-326324581.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use the technique of making a quick puff pastry. You're doing the laminated technique here next</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-4J3GfGchL08/WLzcvooo2II/AAAAAAAAWQM/oYaVLKaRJOc/s1600/blogger-image-765464720.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out the dough with plenty of flour.</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-4d92Ddlh_Yw/WLzcosIRkoI/AAAAAAAAWP8/_Y9AKepJVq4/s640/blogger-image-1499912272.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-4d92Ddlh_Yw/WLzcosIRkoI/AAAAAAAAWP8/_Y9AKepJVq4/s640/blogger-image-1499912272.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This laminating technique looks harder than it actually is</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="https://lh3.googleusercontent.com/-4gJtOIdKQ-c/WLzcxiyqhYI/AAAAAAAAWQQ/Q5yxGR4tul0/s640/blogger-image-1057791708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-4gJtOIdKQ-c/WLzcxiyqhYI/AAAAAAAAWQQ/Q5yxGR4tul0/s640/blogger-image-1057791708.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut in half and wrap in plastic wrap. Pop it in the fridge!</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-3scr7EOoMfo/WLzce9owEVI/AAAAAAAAWPo/G4LYHGV9pLE/s640/blogger-image-1011799678.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-3scr7EOoMfo/WLzce9owEVI/AAAAAAAAWPo/G4LYHGV9pLE/s640/blogger-image-1011799678.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll that out </td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-rp8nMpgWP0s/WLzck9S1WqI/AAAAAAAAWP0/Jwf7f1XhoIo/s640/blogger-image-1257699091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-rp8nMpgWP0s/WLzck9S1WqI/AAAAAAAAWP0/Jwf7f1XhoIo/s640/blogger-image-1257699091.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is quite strong and stretchy...quite promising for lattice-work!</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-bkck3V5YNxs/WLzcqUGtfVI/AAAAAAAAWQA/Q5lon56P3Xw/s640/blogger-image--1851326444.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-bkck3V5YNxs/WLzcqUGtfVI/AAAAAAAAWQA/Q5lon56P3Xw/s640/blogger-image--1851326444.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pre-cooked apples I used consisted of granny smith and gala. </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="https://lh3.googleusercontent.com/-bGuyEjXAW8A/WLzct4REoNI/AAAAAAAAWQI/kCbw-17DcT0/s640/blogger-image--1670809692.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-bGuyEjXAW8A/WLzct4REoNI/AAAAAAAAWQI/kCbw-17DcT0/s640/blogger-image--1670809692.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After I realized my kids don't care about the weaving, I just gave up and popped that pie in the oven so we could get it in our pie-holes sooner!</td></tr>
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Though I saved plenty of time forgoing the weaving...and I didn't do the sous-vide part, we still had to wait 4 hours for the pie to cool before cutting into it. </div>
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Good things come to those who wait!</div>
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<a href="http://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html" target="_blank">PIE CRUST RECIPE FROM SERIOUS EATS</a></div>
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<b>Old Fashioned Flaky Pie Dough</b></div>
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<li>8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting</li>
<li><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;">1/2 ounce sugar (1 tablespoon; 15g)</span></li>
<li><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;">1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight</span></li>
<li><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;">8 ounces unsalted butter (2 sticks; 225g), cold</span></li>
<li><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;">4 ounces cold water (1/2 cup; 115g)</span></li>
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<ol>
<li><strong style="box-sizing: inherit; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.125em;">For the Dough:</strong><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 1.125em;"> Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note above).</span></li>
<li><strong style="box-sizing: inherit; font-size: 1.125em;">Make the Layers:</strong><span style="font-size: 1.125em;"> </span><span style="font-size: 1.125em;">On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note above)</span></li>
<li><strong style="background-color: white; box-sizing: inherit; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 18px;">For a Double-Crusted Pie:</strong><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;"> </span><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 18px;">Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. </span></li>
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<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 18px;"><a href="http://www.seriouseats.com/recipes/2015/11/gooey-deep-dish-apple-pie-recipe.html" target="_blank">GOOEY APPLE PIE RECIPE FROM SERIOUS EATS</a></span></span></div>
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<ul>
<li>5 pounds (2.25kg) apples (see note above), peeled, cored, and sliced 1/2 inch thick</li>
<li>1/2 to 3/4 cup (100 to 150g) sugar (see note above), plus more for sprinkling</li>
<li>2 tablespoons cornstarch (1/2 ounce; 15g)</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>2 teaspoons (10ml) fresh juice and 1 teaspoon grated zest from 1 lemon</li>
<li><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;">1 recipe</span><span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 0.925em;"> PIE DOUGH (ABOVE)</span></li>
<li>1 egg white</li>
</ul>
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<div>
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<ol><span style="background-color: white; box-sizing: inherit; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif;">
<li><strong style="box-sizing: inherit;">To Cook Filling on the Stovetop</strong><b>: </b>Transfer apples and their juices to a large Dutch oven. Heat over low heat, stirring constantly, until lightly steaming. Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature below 160°F (71°C). Do not allow liquid to come to a boil for first 20 minutes. After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes more. Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.</li>
<li>Roll 1 disk of pie dough into a circle roughly 12 inches in diameter. Transfer to a 9-inch pie plate. Add filling, piling it into the pie shell until it all fits. Roll remaining disk of pie dough into a rectangle, approximately 10" x 15". Cut dough into strips and weave in a lattice pattern on top of pie.</li>
<li>Using a pair of kitchen shears, trim edges of both pie crusts until they overhang the edge of the pie plate by 1/2 inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. </li>
<li>Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with 1 tablespoon (15g) of sugar. Transfer pie to baking sheet in oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer. [NB: I had to add a full 15 minutes of baking time to ensure a golden pie crust.] Remove from oven and allow to cool at room temperature for at least 4 hours before serving.</li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-85631030572719109732017-02-22T19:41:00.002-08:002017-02-22T20:29:07.503-08:00TOTORO BUTTER COOKIES WITH MATCHA LEAVES<div class="separator" style="clear: both;">
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<a href="https://lh3.googleusercontent.com/-7e2wZLJfVfc/WK5TES_O7dI/AAAAAAAAWO4/vEfZbuH-wJM/s640/blogger-image-299320861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-7e2wZLJfVfc/WK5TES_O7dI/AAAAAAAAWO4/vEfZbuH-wJM/s640/blogger-image-299320861.jpg" /></a></div>
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SO, this is me lesson prepping for tomorrow's Creative Writing 11 Book Chat tomorrow. I had my students select a Canadian Novel for an independent project which culminates in a Tea 'n Cookies Book Chat with their peers.</div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); color: black; margin-left: 1em; margin-right: 1em;"><a href="https://lh3.googleusercontent.com/-fZLqzKOundg/WK5TAof9_mI/AAAAAAAAWOw/qhB7lt_unT4/s640/blogger-image-1614905132.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://lh3.googleusercontent.com/-fZLqzKOundg/WK5TAof9_mI/AAAAAAAAWOw/qhB7lt_unT4/s640/blogger-image-1614905132.jpg" /></a></span></div>
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Silly me...I asked what they'd like me to bake and they said "Totoro Cookies!" </div>
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I don't know why I was hoping they'd all say "CAKE!" --but they didn't. </div>
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Ah well. They're not for me to eat anyway!</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://lh3.googleusercontent.com/-1RrtaoXZT0Y/WK5TLsvvI6I/AAAAAAAAWPE/iXYE6mqtu14/s640/blogger-image--780292390.jpg" /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I used matcha powder to create tiny leaf cookies to rest on Totoro's head. With the leftover matcha dough I made some larger leaf cookies 'cause I didn't want to make any more of those time-consuming tiny leaves anymore 🤣</span></div>
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<a href="https://lh3.googleusercontent.com/-k0BvmgAD1L0/WK5TCm3BDLI/AAAAAAAAWO0/MdjIZk7bY28/s640/blogger-image--626122264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-k0BvmgAD1L0/WK5TCm3BDLI/AAAAAAAAWO0/MdjIZk7bY28/s640/blogger-image--626122264.jpg" /></a></div>
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I added black sesame paste to a blob of cookie dough in order to make the tiny black sesame sprites. They were so cute but something about grey cookies is so unappealing to many people. I guess they don't look appetizing being the colour of soot!</div>
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Raw cookie dough is so tasty-looking to me. I prefer how it looks to the baked product because you can see the crisp lines and Totoro's cute expression very clearly. <br />
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In case you want to make these with a totoro cutter, be aware that they cost $$$. All you have to do is google it and you'll find plenty of styles of Totoro cutters to buy. Before I bought a cutter, I used a cardboard template that I cut out. I traced the cookies with a knife and they were tedious but they turned out well. Alternatively, if you're crafty you can cut up an Arizona Tea can and create your own personalized cookie cutter. I have a pusheen one that I made like that because I'm too cheapie to pay money for more cutters. </div>
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<a href="https://lh3.googleusercontent.com/-4GOICHYrzuw/WK5THAHzMRI/AAAAAAAAWO8/4Q-0QxEMZ0Q/s640/blogger-image-1851741231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-4GOICHYrzuw/WK5THAHzMRI/AAAAAAAAWO8/4Q-0QxEMZ0Q/s640/blogger-image-1851741231.jpg" width="424" /></a></div>
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<b>Totoro Vanilla Butter Cookies </b><br />
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<ul style="margin-left: 1em; margin-right: 1em;"><span style="color: black;">
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups unsalted butter, softened (2 sticks)</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 cup granulated sugar</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Large egg </li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp pure vanilla extract</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 Cups sifted all-purpose flour</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 tsp teaspoon coarse salt</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">OPTIONAL: 1 teaspoon matcha powder (for the matcha leaves)</li>
<li style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">OPTIONAL: 1 teaspoon black sesame paste (or ground black sesame seeds) (for the soot sprites)</li>
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<ol><span style="background-color: rgba(255, 255, 255, 0);">
<li>Preheat oven to 350degrees F.</li>
<li>Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.</li>
<li>Halve dough; shape each half into a disk. Place one disk in plastic wrap and refrigerate. You can use the other half for the optional coloured decorations or soot sprite cookies. Continue making cookies with the remaining refrigerated dough.</li>
<li>Roll out dough and cut with a template or cutter. Transfer cookies to parchment-lined cookie sheet.</li>
<li>OPTIONAL LEAVES & SOOT SPRITES: take a handful of dough and add 1 teaspoon of matcha powder to it, kneading until thoroughly combined. Roll out and cut into tiny leaves to decorate Totoro's head. Take a handful of dough and knead in 1 teaspoon black sesame paste and knead thoroughly until combined. Roll out and cut into soot sprites.</li>
<li>Bake for 13-15 minutes or until lightly browned (Totoro's ears will get brown first, so watch them) The soot sprites will take only 10-12 minutes and the tiny leaves take 7 min.</li>
<li>Let cool on wire racks. Store in airtight containers at room temperature up to 3 days.</li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-86724546713122244832017-02-21T06:52:00.001-08:002017-02-22T20:30:04.876-08:00MINI MOCHI CUPCAKES: MATCHA & CHOCOLATE<div class="separator" style="clear: both;">
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Basho's gone, but you can make these Mini Mochi Cupcakes yourself!</div>
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Do you miss this tiny Japanese cafe on E. Hastings street? Well, cry no more because you can easily make these mini gluten-free Japanese sweets. Just pull out your knitting needles, knit a cozy for your potted succulent plant and whip up some matcha tea to go along with your sweets.</div>
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This mochi recipe is highly adaptable; you can add your own unique flavours. Stay tuned for more flavour possibilities!</div>
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MINI MOCHI CUPCAKES: MATCHA & CHOCOLATE</div>
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<ul>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 lb glutinous rice flour [I used Mochiko]</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 T matcha powder</span></li>
<li><span style="-webkit-text-size-adjust: auto;">2 T cocoa powder</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 Cup vegetable oil</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups milk</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 eggs, beaten</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350Degrees F. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Spray 2 mini-muffin pans with non-stick spray.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine flour, oil, milk, sugar and 3 eggs in a mixer and beat until well combined. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">DIVIDE the dough in half into separate bowls.</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Add matcha powder to one bowl and mix well. Add cocoa powder to the other bowl and mix well. Pour into prepared muffin tins.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for 15-20 minutes (mini-muffin pans) or 30-35 minutes (regular-muffin pans). I ended up with 3 trays of mini-muffins! The recipe makes a lot of mini-muffins. You can easily halve the recipe though. Check often while baking because muffin pans vary and thus so do the bake-times. Mochi muffins are done when they are just slightly golden brown around the edges. Test by inserting a toothpick. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove muffins from pan after allowing to cool slightly. Set on a cooling rack to cool. Invite your friends over who miss Basho for tea and mochi!</span></li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-33223279922587945342017-01-28T17:45:00.000-08:002017-02-22T20:32:11.868-08:00Happy Lunar New Year!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOn1MSdIAN2lJEde9-X6M0lV4rVQ8ZULvSyhU3OcKA2LVktbCGNf4jxa9PkOI5rc3yyMTHCyuncF5ApCHW-62cVj6vDOVuy_WhDdP-_4mFxDJeIYHPfgHHDZnZpvOFdoeZW3PQf8gCXw/s640/blogger-image--1450471094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOn1MSdIAN2lJEde9-X6M0lV4rVQ8ZULvSyhU3OcKA2LVktbCGNf4jxa9PkOI5rc3yyMTHCyuncF5ApCHW-62cVj6vDOVuy_WhDdP-_4mFxDJeIYHPfgHHDZnZpvOFdoeZW3PQf8gCXw/s640/blogger-image--1450471094.jpg" width="525" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Celebrate with cake!</b></td></tr>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 13.2px;">Happy Chinese New Year! </span></span></div>
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<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Gung Hay Fat Choy! </span><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Sun Neen Fai Lok!</span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 13.2px;">It's the year of the rooster...and today married Chinese people everywhere are handing out red envelopes to kids. So the kids are raking in the money$$$</span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 13.2px;">My kid's birthday party is today and she wanted a DQ ice cream cake, which means pretty much nothing for me to blog about. So I made my go-to cake for all-around snackin' while the kids indulged in their oreo blizzard ice cream cake. </span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 13.2px;">This Coconut Chiffon Cake is made from coconut oil instead of veg oil or butter, which gives it a nice light coconut scent and flavour. Because I'm gluten intolerant (hello Hashimoto's disease...you suck) I used my current fave gf flour mix that I picked up from Costco in the States. Costco Canada doesn't carry it here in Vancouver which is a shame. </span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 13.2px;">I wish you Health, Wealth & Happiness this Lunar year and may your celebrations be filled with a good amount of cake too!</span></span></div>
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<tr><td><a href="https://lh3.googleusercontent.com/-iw5buDQCT-I/WI0g5mtYA7I/AAAAAAAAWN4/KnhSvQfrO10/s640/blogger-image--350846442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-iw5buDQCT-I/WI0g5mtYA7I/AAAAAAAAWN4/KnhSvQfrO10/s1600/blogger-image--350846442.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Gluten Free Coconut Chiffon Cake with berries</td></tr>
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<strong style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;">COCONUT CHIFFON CAKE</strong></div>
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">(adapted from </span><em style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"></em><a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744?ie=UTF8&tag=c0b30-20&link_code=btl&camp=213689&creative=392969" style="background-color: white; color: #c3c3c3; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-decoration: none;" target="_blank">Cook’s Illustrated </a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=c0b30-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="background: rgb(255, 255, 255); border: medium none; box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin: 0px; padding: 0px !important;" width="1" /><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">Master Recipe for Chiffon Cake)</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 ½ cups organic evaporated cane sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/3 cups gluten free flour (measure unsifted) [I used <a href="http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=13" target="_blank">Namaste flour</a> I picked up at the Costco in Bellingham] </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tsp gf baking powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">½ tsp salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">7 large eggs, 2 left whole, 5 separated (at room temperature)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup coconut oil</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp vanilla extract</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 tablespoons psyllium husk powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">½ tsp cream of tartar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup water</li>
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<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">1. Adjust oven rack to lower-middle position and heat oven to 325°F. Whisk sugar, GF flour, psyllium husk powder, baking powder and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, coconut oil and extract until batter is smooth. I used a stick blender to blend the batter smooth.</span></div>
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">2. Pour reserved egg whites into large bowl; beat at low speed with electric mixer until foamy, about 1 minute. Add cream of tartar, gradually increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with handheld mixer or 5 to 7 minutes in standing mixer. With large whisk, fold whites into batter, smearing any blobs of white that resist blending. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">3. Pour batter into ungreased large tube pan (9 inch diameter, 16-cup capacity). </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">4. Bake cake on lower middle rack in oven until wire cake tester inserted in centre comes out clean, 60-70 minutes [mine took 70 min]. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cook, about 2 hours. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;">5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan’s circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrap all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)</span><br />
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-19256932350990984682016-11-22T18:55:00.002-08:002017-02-22T20:33:44.563-08:00Drip Cake: Chocolate Quinoa Layer Cake with Vanilla Bean Buttercream (gluten free)<div>
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<tr><td class="tr-caption" style="text-align: center;">Made my own Birthday Cake. Yes I did😆</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">6 inch GF Chocolate Quinoa Cake layers and Vanilla Bean Buttercream</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is my favourite part of making a cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-l2UsQ1ejLwE/WDTOM-TeY_I/AAAAAAAAWL8/c4G0GA40YpA/s640/blogger-image-1768983158.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-l2UsQ1ejLwE/WDTOM-TeY_I/AAAAAAAAWL8/c4G0GA40YpA/s640/blogger-image-1768983158.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decorated with my fave goodies: matcha macaron, Lindt chocolate balls, dragées, a mini KitKat and mini Coffee Crisp and crushed macaron shells</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-fZm585ERaJE/WDTORuxmIkI/AAAAAAAAWMI/jRi_FBgTK3I/s640/blogger-image--524869380.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-fZm585ERaJE/WDTORuxmIkI/AAAAAAAAWMI/jRi_FBgTK3I/s640/blogger-image--524869380.jpg" width="604" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The chocolate ganache was perfect. I threw dragées on the side of the cake too and they stuck🙌</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">It's late November and the only thing blooming in my garden are these little purple Daikon flowers. I just let the daikon go to seed and never did harvest the daikon (so bitter!) The flowers sure are pretty...and edible</td></tr>
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<b><i>Scroll down past the recipes to watch a video of me assembling the layers</i></b><br />
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<b>BEST EVER QUINOA CHOCOLATE LAYER DRIP CAKE WITH VANILLA BUTTERCREAM (GF)</b></div>
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adapted from <i>Quinoa 365: The Everyday Superfood</i></div>
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<i>makes 3 6-inch layers</i></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">2 1/4 cups <b>cooked quinoa</b> (see note below for instructions to cook quinoa. No substitutions)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/3 cup milk</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 large eggs</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp pure vanilla bean paste</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cups coconut oil, melted and cooled (you can use unsalted butter)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 cups organic cane sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup unsweetened organic cacao powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 tsp baking powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp baking soda</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp salt</li>
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<span style="font-style: normal;">*</span><i>3 6-inch cake tins (you can make do with 2 pans and after baking the first batch, make the last layer after cleaning the pan)</i></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat the oven to 350 degrees F. Spray the tins with coconut oil spray or non-stick spray. Line with a round piece of parchment paper</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a Vitamix, heavy-duty Blender of Food Processor, combine: milk, eggs, vanilla paste. Blend until combined. Add 2 1/4 cups of <b><i>cooked quinoa</i></b> and the melted coconut oil and continue to blend until smooth.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Dump in the sugar, cacao powder, baking powder, baking soda and salt into the Vitamix. Blend well to combine. [NB: if you are using a regular blender, you will encounter problems with the thick batter and may not be able to totally break down the cooked quinoa grains. In this case, you should use a food processor]</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Divide the batter evenly between the 3 prepared cake pans. Gently tap the pans on the counter to get rid of air bubbles and smooth the tops evenly</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake in the centre of the oven for approximately 25-30 minutes.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Test the cakes for doneness with a toothpick or cake tester.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Allow to cool for 5 minutes. Remove from the pan and allow the cake layers to cool completely on a rack. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Frost with Buttercream (see recipe below). Refrigerate the cake for at least 30 minutes. Make the ganache (see recipe below) and allow to cool as the cake is in the fridge. Drip chocolate ganache over the cold buttercream. Decorate with your fave chocolates and bling✨ it up with dragees if desired.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cake layers can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. </li>
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<b>COOKING QUINOA Note</b>: Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 10 minutes. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the Quinoa to cool.</div>
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Rice Cooker Method: Cook rinsed quinoa as you would rice, following manufacturer's instructions and the indicator lines for appropriate water levels. I made 1 cup quinoa and found it had enough leftovers to make another dish.</div>
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<span style="font-size: 13.2px;"><b>VANILLA BEAN BUTTERCREAM </b></span></div>
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(makes just enough for a nearly naked cake; or just enough to frost this little 6 inch cake)</div>
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3 cups confectioners' sugar (icing sugar)</div>
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1 1/4 cups unsalted butter [I used Kerrygold]</div>
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1 tsp Vanilla Bean Paste</div>
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1 tablespoon milk</div>
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<li><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">In an electric mixing bowl, beat the butter until creamy and smooth</span></span></li>
<li><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">Add the confectioners' sugar 1/2 cup at a time</span></span></li>
<li><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">Add vanilla bean paste and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating [speed 8 on the KitchenAid] for 7-8 minutes until almost white in colour. The buttercream will be fluffy</span></span></li>
<li><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">Use immediately to frost the 3 cake layers. </span></span></li>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;"><b>CHOCOLATE GANACHE</b></span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">1 cup whipping/heavy cream</span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">1 bag Wilton Chocolate Candy Melts (chocolate chips or dark chocolate will work as well)</span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">8 ounces chocolate</span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">1 cup heavy cream</span></span></div>
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<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 13.2px;"><i>NB: before you start! if you have a kitchen scale the ratio for the ganache in weight is 1:1. But if you don't or if you're too lazy to whip out the scale like me, you can eyeball it and adjust by adding more chocolate or cream until you get a thick pouring consistency. </i></span></div>
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<li>Put whipping cream in a microwave-safe container and heat in 30 second increments until it is hot to the touch. Check on it at intervals so it doesn't boil over.</li>
<li><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="font-size: 13.2px;">Add 1 cup of the Candy Melts or chopped chocolate and stir gently until the ganache is thick but pourable. Mine was too runny initially so I had to add another handful of candy melts. As well, allowing it to cool will also thicken the ganache before pouring. Test the ganache before drizzling on the cake by attempting to drip from the top edge of a glass or mug. If it runs too quickly then add more chocolate or candy melts. </span></span></li>
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<i>♬Bossa Nova Royalty Free Background Music</i>Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-84009992127012817742016-10-13T21:21:00.000-07:002017-02-22T20:33:05.514-08:00Gluten Free Oatmeal-Banana Bread<br />
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<tr><td class="tr-caption" style="text-align: center;">My 9 yr old's Gluten Free Oatmeal-Banana Bread...all made in the Vitamix!</td></tr>
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I'm the only person in the household that avoids gluten because of my autoimmune disease...Hashimoto's. One of the things I miss a lot is a really good Banana Bread...full of gluten. There's something about the texture of gluten-full banana bread that I miss! But lucky for you I hit upon a lovely oat flour banana bread that is not only super easy to make (in one container!) but has an amazing texture and flavour.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">She made mini doughnuts too! They were absolutely delicious with my espresso...and my 15 hours of marking</span><br />
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My <a href="http://she%20made%20mini%20doughnuts%20too%21%20they%20were%20absolutely%20delicious%20with%20my%20espresso./" target="_blank">homemade gf flour blend</a> is great for cakes and I usually add psyllium husk powder to help with the texture (this works really well, by the way). But sometimes I don't want to buy all those flours and have all those bags half-full of varieties of flours. It's a pain because you have too much of one and not enough of the other! </div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-x_DrTBGgtOo/WABRV2894MI/AAAAAAAAWLE/ZwLpBm2RT_c/s640/blogger-image--1122104951.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-x_DrTBGgtOo/WABRV2894MI/AAAAAAAAWLE/ZwLpBm2RT_c/s640/blogger-image--1122104951.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">My 9 yr old loves anything mini and cute. Here is her little Mouse Chef for perspective...next to my one shot of espresso. The kid's mini banana bread doughnuts were so moist and gave me energy to power through 15 hours of marking. geesh</span></td></tr>
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Mostly all of the gf baked goods I buy in stores and gf bakeries are too dense or heavy and I don't know about you but sometimes gf flour is pasty or painfully grainy. I have yet to find a really good gf bread that's chewy, crusty and slices well (still working on that!) I've had great success with <a href="http://cakeonthebrain.blogspot.ca/2014/08/gluten-free-flour-blend.html" target="_blank">my own gf flour blend</a> when I bake cakes but a recent spate of moths found in my cabinets had me throwing out everything. I think the rice that I had stored in the cupboard had brought in some moth eggs. They even got into sealed plastic containers! ew. Anyway, I store my oats in a sealed plastic container in a different area of the house and I thought they would make a perfect substitution for my usual gf flour blend. There's something satisfying about grinding your own oat flour and only having to wash one container. And only ONE flour! yay! And case in point...avoid those moths from the multitude of half-used flours you need to make your own flour blend! </div>
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<tr><td class="tr-caption" style="text-align: center;">Bake your loaves until they have lovely cracks...don't be afraid to bake longer by up to 10 minutes because sometimes your bananas might be big so your batter might need the extra baking time</td></tr>
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As a treat for the kid because after all, she did all the mixing and baking (and all I did was grind the oat flour)...I took a few of the mini banana bread doughnuts she made...and the next day coated them with a white glaze and cake sprinkles! Can you spot Mickey Mouse on Hello Kitty? </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">yes, I only had red Mickey Mouse cake sprinkles so put 2 heads together for Hello Kitty's red bow</span></td></tr>
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So not only is grinding your own oat flour in a Vitamix easy, but it is also a resounding success flavour-wise. To boot, it's way cheaper than gf flour or bagged oat flour. The oats add an amazing nutty flavour and you'll find yourself wanting to experiment with oat flour in other baked goods too (like me!) Let me know in the comments if you'd like more Vitamix recipes (which I can do because I use it a lot...but I have no idea if people actually want that?)<br />
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<b>GLUTEN FREE OATMEAL-BANANA BREAD MADE IN A VITAMIX</b><br />
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Cups oat flour**[see note for how to use the Vitamix to grind oats into oat flour] (If you are Celiac, you should buy certified gluten free oats. Some Celiacs may be sensitive to gf oats too so play safe and maybe replace with a gf flour blend if you wish. I used Trader Joe's Rolled Oats) </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup gluten free flour blend [any gf blend will do but I used "Namaste GF Organic Perfect Flour Blend" that I bought at Costco. If you don't have any gf flour, you can just use another 1/2 cup of oat flour. Everything will turn out just fine! If you're not avoiding gluten, just use 2 1/2 cups total of all-purpose flour]</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 teaspoons baking soda</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 sticks <b>salted</b> butter, softened [yes, you read right...SALTED. You can use unsalted but it will taste different]</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 Cups packed light brown sugar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Large eggs</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 Cups ripe bananas mashed (about 7 medium)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon vanilla extract</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">optional: 1/2 cup chocolate chips, nuts or whatever chunky dried fruit cranks your wheel</span></li>
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<b>**GRINDING YOUR OWN OAT FLOUR IN THE VITAMIX</b></div>
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<i>You will need the "Dry Grains Container" for your Vitamix for this and approximately <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3 cups of rolled oats or steel cut oats.</span></i></div>
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<i>Place the oats into the <a href="https://www.amazon.com/Vitamix-32-ounce-Container-Mini-TAMPER-Copolyester/dp/B00B32N2Q8" target="_blank">Vitamix Dry Grains Container</a>. Set the Vitamix to variable speed. Start out low and slow and pulse until the oats are ground into a powder. You may need to stop the machine and stir down any chunks that cling to the side. Continue to do this until the oats have been finely ground. You will have more than enough for the recipe above so you can store the rest of the oat flour in an air tight container. 1 cup of rolled oats will yield approximately 1 cup of oat flour.</i></div>
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1. Preheat oven to 325degrees F. Prepare 2 loaf pans by spraying with nonstick spray (I used coconut oil spray) and line with parchment paper. [My 9 yr old used 1 mini doughnut pan and 2 small loaf tins. You can also use paper-lined muffin tins but adjust baking times according to the size of your tins]</div>
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2. In the regular ("Classic") Vitamix container, place your salted butter and brown sugar. Pulse on variable speed until the mixture appears creamy and cohesive. Add 2 eggs and vanilla...continue to pulse to mix well. </div>
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3. Turn off the machine and periodically scrape down the sides of the Vitamix container with a rubber spatula to ensure that all the contents are evenly mixed. </div>
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4. With the Vitamix running on medium variable speed, add the whole bananas one at a time through the lid's chute. Continue to blend until the mixture is smooth...this should take a couple of minutes</div>
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5. Add all the dry ingredients to the Vitamix: the oat flour, gf flour, salt and baking soda. Blend on Variable speed until the mixture is combined well; turning off to scrape down the sides if needed.</div>
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6. If you want to go crazy, toss in chocolate chips at this point and just stir to combine with your rubber spatula before pouring into your prepared loaf tins.</div>
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7. Pour prepared batter into the lined loaf tins. For regular-sized loaves, bake for 60-70 minutes until toothpick inserted reveals crumbs. [My girl's mini doughnuts took 12 minutes. Regular muffins might take anywhere from 12-15 minutes. The small loves took 45 minutes. Don't worry...just check that there is no jiggle in the middle and use that toothpick-test to ensure it is baked through well. If your bananas are large sometimes you will have to bake up to 10 minutes longer]</div>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-18353585301551307192016-08-14T23:00:00.001-07:002017-02-22T20:34:00.373-08:00Miso-Maple Glazed Japanese Eggplant<div class="separator" style="clear: both;">
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Here is yet another fabulously easy go-to no-recipe recipe! </div>
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3 Japanese eggplant, washed and stem end trimmed off</div>
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1 tablespoon Shiro Miso (White Miso Paste)</div>
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1 tablespoon pure maple syrup (more or less to taste)</div>
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1 tablespoon hot water</div>
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1 tablespoon avocado oil</div>
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Extra avocado oil for brushing</div>
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Slivered Scallions for sprinkling (I had to use organic baby spinach lol! It's the only green stuff I had in my fridge)</div>
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1. Slice the Japanese eggplant on the bias (diagonally) into 1/2 inch slices. </div>
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2. Arrange on a parchment-lined baking sheet or shallow pan in a single layer. Brush the tops of the eggplant slices with avocado oil. </div>
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3. Preheat a broiler or crank up the bbq. If using a bbq, you may want to place the eggplant in a foil-boat or metal veggie basket so that they don't fall through the grate.</div>
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4. Mix together the Miso paste, maple syrup and hot water to make a paste. Add more hot water if the paste is too thick to brush. Stir in the avocado oil. Brush the miso mixture onto the tops of the eggplant slices.</div>
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5. Place under the broiler and broil until golden brown and glazed. The eggplant should be soft all the way through. Mine took approximately 12 minutes because I had the rack placed in the middle of the oven. I moved it up to the top third of the oven mid-point because I wanted it to brown more quickly and I was hangry! Cooking time all depends on how far away your eggplant are from the top element...watch the eggplant carefully so they don't burn. If you're using a bbq, your eggplant will not char if they are in a foil boat. However, you can get char on them if you use a metal veggie basket. </div>
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6. Sprinkle with slivered scallions to serve.</div>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com1tag:blogger.com,1999:blog-6202234701285349376.post-45416160561418942392016-07-28T20:40:00.001-07:002016-07-28T20:42:47.021-07:00Roasted Cauliflower Steaks<br />
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Um. Do we even need a recipe?</div>
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This may be more about technique. Just remember to roast cauliflower steaks to a golden brown. I sometimes bring out the roasted cauliflower too early; when the cauliflower is a little brown on the edges but the majority is still not brown. I regret when I do that. It's just not as tasty. Put that pan back in and roast it longer! The more brown (not black), the better! </div>
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There are variables like your oven temperature, the thickness of your steaks and whatnot b<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">ut here goes anyway. This is what I did. You may add chunks of onion, cloves of garlic, chili flakes, shaved parmesan, parsley and capers to the pan near the last 10 min of baking if you want to gild the lily. Golden brown though. You are not going to have yumminess unless you go golden brown ALL OVER :)'</span></div>
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<b>Roasted Cauliflower Steaks</b></div>
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1 whole cauliflower, washed and leaves trimmed off</div>
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2 tablespoons avocado oil</div>
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Salt and pepper to taste</div>
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1 whole lemon</div>
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1. Preheat oven to 375F (convection) or 400F (regular oven). </div>
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2. Using a large knife, slice the whole cauliflower into steaks about 3/4 inch thick. Carefully slide the steaks onto a sheet pan lined with parchment paper. Use a spatula to transport the steaks to the pan if you have difficulty keeping the steaks together</div>
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3. Brush avocado oil over all the steaks. Sprinkle with salt and pepper.</div>
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4. Flip the steaks carefully with the spatula and/or tongs. Brush the other side with avocado oil and sprinkle with salt and pepper.</div>
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5. Roast the cauliflower steaks--in a convection oven ideally-- at 375F for 20 minutes. If you don't have a convection feature on your oven, bake at 400F</div>
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6. After the 20 minutes, remove pan from the oven (rest on heatproof surface) and carefully flip the cauliflower steaks with tongs and/or a spatula. Return to the oven to roast for another 20 minutes. Check to ensure that the cauliflower steaks are evenly golden brown all over.</div>
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7. Serve with wedges of fresh lemon which should be squeezed all over the steaks before eating. </div>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-53040892750852619602016-07-07T15:26:00.000-07:002016-07-07T17:09:21.492-07:00MINI STICKY RICE WRAPPED IN BANANA LEAVES "Joong/Zongzi"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Toisan Pork and Chinese Sausage Joong (Zongzi)</td></tr>
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My kids are carb-addicts.</div>
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I have always loved joong (sticky rice wrapped in bamboo leaves) from New Town Bakery because the fillings most closely approximate the ones I grew up with made by my Poh Poh. Unfortunately, when she passed away when I was in my early 20s, I lost the source of all the recipes I loved eating growing up. I hadn't had the forethought to ask her for the recipes in my youth and that is my one big regret. </div>
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Now, my kids love them all year 'round and sometimes they take joong to school for lunch in their thermoses. In the morning, I would take the joong out of the freezer, microwave one on high for 3 minutes and then plop it into a saucepan full of boiling water for 15 minutes to ensure it was heated all the way through. We have always lamented the fact that each joong was too big for each kid; yet one joong was not quite enough for both to share. I always supplement with extra Chinese sausage because the store-bought joong only had a miniscule little sliver of sausage that the kids fought over. The salt-pork, mung beans and salted duck yolk were parts of the joong I'd pick out because the kids didn't care for it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC4LBEB5j5a5ohHMczevpV3K6LphYa9Fk0qMBfPObOkGnR-3EM2isz2sF0dyvPS5lWu3u57MHUIiSIAOsNsCSktqH7JjJduqDD3nTKi2HDSGlSaRHWA8AgLVw-Bt-_PcTS769nFX9tks/s640/blogger-image-975522219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC4LBEB5j5a5ohHMczevpV3K6LphYa9Fk0qMBfPObOkGnR-3EM2isz2sF0dyvPS5lWu3u57MHUIiSIAOsNsCSktqH7JjJduqDD3nTKi2HDSGlSaRHWA8AgLVw-Bt-_PcTS769nFX9tks/s640/blogger-image-975522219.jpg" /></a></div>
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My mother is not a font of information when it comes to cooking Chinese food. She is more apt to buy cooked food from the market or go out to eat. She was a career woman so never had the time to stay at home with her mother to watch her cook or learn the secret recipes. So, that leaves me to search the internet for Toisan mothers and grandmas online who make what most closely resembles foods of my youth.</div>
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Fortunately for me, people have documented how to wrap these tricky-to-fold rice dumplings on youtube. I had no idea how to go about it having never made them with grandma in my youth. So today was pretty much a test to see if I could do it. I made a small batch in mini shapes so that I wouldn't be frustrated if I had problems.<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Let me know if you want a video of me doing it and I will make one; otherwise there are plenty on youtube if you look. I learned a few tricks from watching several.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I think I was channeling PohPoh because these turned out fabulously! The sticky rice was perfectly seasoned, the fillings were so tasty and proportional to the rice. The problem with other peoples' joong--their fillings were chosen for their family's tastes. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">My kids hate seafood (dried scallops & shrimp), don't care for dried shitake mushrooms, would rather not eat salted duck egg yolk (though I'm starting to enjoy it as I age) and don't appreciate mung beans (which I love). The 9 yr old is allergic to peanuts and it seems that every auntie that gifts some joong to my mother makes theirs with tons of peanuts. It's like biting into a nut-bomb. I dislike the texture and flavour of peanuts myself and find them quite repulsive (sorry peanut-lovers). </span></div>
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So these mini joong were specifically made for the kids and each one is smaller than my fist. Each contains: 3 slices of Chinese sausage and 1 piece of salted pork belly. That's it. So simple and so yummy. No weird stuff. Just good ol' pork fat that renders out into the glutinous rice to infuse it with rich flavour. The fantastic thing about joong is that the fillings are customizable. You could even go vegan if you wanted to by filling it with red beans, peanuts, firm tofu. I'm going to try making the sweet joong which is served in my household with maple syrup! My Poh Poh always put a red stick in the centre which I assume is for good luck because it certainly didn't leave any flavour...just a stain of red dye that radiated from the centre. I might also try a sweet tapioca and red bean mini joong too. They look so cute and yummy.</div>
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<b>MINI STICKY RICE WRAPPED IN BAMBOO LEAVES (TOISAN PORK and CHINESE SAUSAGE JOONG/ZONGZI)</b></div>
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<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">36 dried zongzi (bamboo) leaves (2 leaves per zongzi)</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 Cups uncooked short grain sticky rice (also called glutinous rice, or "sweet rice")</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tbsp light soy sauce (for seasoning rice) [I used gluten-free tamari]</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp salt (for seasoning rice)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 Tablespoons avocado oil or any veg oil (for seasoning rice)</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 lb Fresh pork belly, cut into 1/2 inch pieces</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon salt (for the pork)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 teaspoons light soy sauce (for the pork) [I used tamari]</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp sugar (for the pork)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tsp shaoxing wine (for the pork)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp ground white pepper (for the pork)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp oil (for the pork)</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3-4 links of Chinese sausage (4 if you're making just salt pork and sausage; 3 if you're including optional mung bean filling</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kitchen twine </span></li>
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<span style="-webkit-text-size-adjust: auto;"><b>Optional ingredients:</b></span></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">14 oz of green mung beans, shelled and split (these look yellow, actually) (14 oz package)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 tsp Salt, kosher (for the mung beans)</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 tsp Avocado Oil or veg oil (for the mung beans)</span></li>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 salted duck egg yolks</span></li>
<li><span style="-webkit-text-size-adjust: auto;">Things we never put in joong but other people like: Raw peanuts, chestnuts, rehydrated dried shitake mushrooms, dried shrimp, dried scallops, preserved duck & pork, red beans, shallots, 5-spice powder, bbq pork, bbq duck, dried abalone</span></li>
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<span style="-webkit-text-size-adjust: auto; font-size: small;"><b>THE NIGHT BEFORE</b></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><b>Prepare the bamboo leaves:</b></span></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">36 to 40 bamboo leaves (use 2 leaves for each mini joong; 3 leaves for large joong)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place the dried bamboo leaves in a large stockpot with water and bring to a boil. Boil for 10 minutes. Drain and refill with cold water. If you need to weigh them down with a plate, do so to keep them submerged. Soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don’t dry out</span></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Prepare the sweet rice:</b></span><br />
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use 5 cups of short grain sweet rice for approximately 15 mini joong</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Soak the sweet rice overnight. The next day, drain completely in a colander. Mix the soaked, uncooked rice with light soy sauce [or tamari]. 2 tablespoons avocado oil and 2 teaspoons salt in a large bowl and set aside.</span></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Prepare the mung beans (if using):</b></span><br />
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<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Soak the mung beans overnight.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Drain. Mix mung beans with</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> 2 tsp oil and 4 tsp salt</span></li>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto;"><b>Prepare the pork belly:</b></span></span></div>
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<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 pound pork belly, cut into 12 equal pieces</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 teaspoons light soy sauce</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1/2 teaspoon sugar</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 teaspoons shaoxing wine</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1/2 teaspoon salt</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1/2 teaspoon ground white pepper</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 teaspoon oil</span></li>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><span style="-webkit-text-size-adjust: auto; font-size: large;"><b>MAKING THE JOONG:</b></span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><b>Prepare the additional ingredients/fillings:</b></span><br />
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<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3-4 Chinese sausages (lop cheung): cut on the diagonal in bite-sized pieces</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 salted duck egg yolks (if using): using a sharp knife cut each in two</span></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Wrapping the zongzi:</b></span><br />
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://m.youtube.com/watch?list=UU7mSTQRxh1PhXNTlYG1VBPg%C2%B6ms=OAFIAVgB&v=n0Wtq8-0ni4&mode=NORMAL" target="_blank">Check out youtube videos</a> for wrapping technique:<br />2 leaved mini joong: (will make about 15)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Using kitchen shears, cut off the stem end about half an inch </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Have ready the kitchen twine and sharp scissors for cutting the twine.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If leaves rip anywhere during the wrapping process, you’ll need to start over and discard the ripped leaf. The recipe calls for extra leaves to mitigate these rips</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Take 2 leaves: layer the leaves with the shiny side up; larger leaf on the bottom. If you are OCD, you can place stem ends in opposite directions and trim off the tips to even out the ends. Fold lengthwise close to the centre. Then fold up about a third from the end facing you. Create a cone by opening up the leaves leaving the folds to the right. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fill with a little rice on the bottom, along with your egg yolk, pork belly and pieces of Chinese sausage. I used 3 small pieces of sausage for each mini joong. Use 1 tbsp mung beans if using.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Top with a bit more rice.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fold the top of the leaf towards you so that it covers the rice. Ensure that you bend crisply at the fold making clean corners pointing out. Then fold down the edges of the fold to create a point using the trapezoid shape to guide you...all the time cupping your hands at the bottom of the cone so it doesn’t fall apart. Watch the youtube video. It's easier seen than explained.</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Tie the joong securely with twine. Cut off excess bits of the leaves with kitchen shears.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Continue until your leaves and filling are used up.</span></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><b>To cook the zongzi:</b></span><br />
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place joong in a large stock pot. You might need a plate to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for 1-2 hours.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Check the pot occasionally to make sure the joong are always submerged in water. Only add boiling water to adjust the water level—do not add room temperature or cold water. </span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove and cut open the joong leaves to serve, discarding the twine and bamboo leaves. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">After cooling to room temperature, you may place in freezer bags, where they will last for months. When you want a quick meal, you can defrost by putting each in the microwave for 2-3 minutes or you can boil them for about 20 minutes to reheat.</span></li>
<li><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Yield: 12-15 zongzi</span></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><b>NOTES:</b></span><br />
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">My KIDDIE VERSION: 5 CUPS OF RICE (no mung beans) makes 15 2-leaved mini-dzung</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Any leftover salt pork can be frozen for future use</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Any leftover leaves can be dried for future use</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve piping hot with hot sauce (I prefer XO sauce) and soy sauce. The kids only use sweet soy sauce instead of regular soy sauce on theirs. </span></li>
</ol>
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<br />Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com2tag:blogger.com,1999:blog-6202234701285349376.post-41044184327290348082016-05-27T16:46:00.001-07:002016-07-07T15:34:08.478-07:00CONDENSED MILK POUND CAKE WITH ORGANIC GROUND VANILLA<div class="separator" style="clear: both;">
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<tr><td class="tr-caption" style="text-align: center;">Condensed Milk Pound Cake with Organic Ground Vanilla</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">That Organic Raw Ground Vanilla was very expensive. Like $54. I had plopped it into the basket when my husband wasn't looking. </td></tr>
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<a name='more'></a>Happy Friday!<br />
After School Cake Date! </div>
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I'm baking cake (non-gluten-free!) for my kid today. It's been forever since she asked me to bake anything. She's not a sweet-tooth like the 9 yr old. So this morning when she arose from bed and exclaimed "mommy, you can bake a cake if you want. My friends are coming over after school" I was like "holy smokes!"<br />
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Since when did "after-school playdates" evolve into "hanging with friends?"<br />
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Times flies. <br />
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When I started this blog, it was primarily to document recipes for my newborn (the big kid in question...Bebe is her alias on my blog). I was hoping to leave a legacy of recipes and stories for her but the blog took on a life of its own as I explored cake decorating and photography and found myself engrossed in trying to make my blog more beautiful. <br />
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So Bebe is heading to high school in September. Along the way, I've put the blog on the back-burner as real life (and actual money-paying) opportunities took precedent. The blog was never meant to earn me any money and I had initially balked at ugly ads...but I gave in. Cake supplies were expensive! The blog is still a money-loser on the whole, but it is priceless in connecting me with wonderful bakers and bloggers around the world and I have even met some of them in person! Currently, I just feel more connected to people on Instagram than I do on this blog because there is a sort of immediacy and intimacy that Instagram has that blogs don't. I like being connected to my readers but I've lost a lot of readers because I allowed the frequency of my posts to slide. This is a choice I made because I had to take time for my health, my life, my kids and career. I don't regret it. Thank you if you're still following my blog and reading for over a decade! <br />
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Thus, this morning...upon entering the kitchen I immediately took out some good butter to soften for later. This chunk is unsalted local Avalon organic butter. Then I spent a good couple of hours contemplating what type of cake I would bake. I took a nice morning run--and then after coming home and opening my pantry I spied the ridiculously expensive bag of GiddyYoYo Ground Raw Organic Vanilla I had recently bought at Famous Foods.</div>
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<tr><td class="tr-caption" style="text-align: center;">Batter ready for the oven. The ground vanilla looks amazing!</td></tr>
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I felt no guilt baking this pound cake because I knew I wasn't going to eat it. In fact, with 7 girls in the house after school, they made short work of eating almost the entire loaf in under an hour. I have been pretty good with avoiding eating too much gluten and my Hashimoto's disease is quite manageable now. With regular exercise and a personal trainer to help me resolve my shoulder impingement I'm finding myself feeling way better. I've been busying myself on Instagram with my newfound love of Smoothie Bowls and Chia Pudding. I'll be posting something on smoothie bowls soon. I have accumulated quite an arsenal of toppings for these healthy post workout smoothies.<br />
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<tr><td class="tr-caption" style="text-align: center;">An afternoon snack baked for my kid's friends on a Friday Afternoon.</td></tr>
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Have a slice with a glass of milk or a cup of green tea. This Condensed Milk Pound Cake is a delicious start to the weekend!</div>
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<b>CONDENSED MILK POUND CAKE</b></div>
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Adapted from Pichet Ong's Sweet Spot</div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Makes one 8 1/2 - x - 4 1/2 inch cake, about 12 servings</span></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Cup (8 oz/226g unsalted butter, at room temperature, plus more for greasing the pan</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/3 Cups all purpose flour (7 oz/200g)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 tsp baking powder</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 Cup evaporated cane sugar (3 3/4 oz/106g)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp organic ground vanilla</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 Cup sweetened condensed milk (8 oz/239g)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 Large eggs</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 350° F. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Generously butter and line with parchment an 8 1/2 x 4 1/2 - inch loaf pan and set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sift together the flour and baking powder and set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put the sugar and the ground vanilla in the bowl of a food processor fitted with the metal blade and pulse. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Transfer the batter to the prepared loaf pan. Bake at 350 degrees F for 45 minutes; then reduce temperature to 325 degrees F and continue baking for another 35 minutes, until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes total.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Cool completely in the loaf pan on a rack, then unmold.</span></li>
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Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.com0tag:blogger.com,1999:blog-6202234701285349376.post-54491761057689460942016-01-15T13:36:00.001-08:002016-07-07T15:34:25.517-07:00PAPRIKA-GARLIC CHICKEN OVER SWEET KALE MIX<div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;"><b>PAPRIKA-GARLIC CHICKEN BREAST ON A BED OF SWEET KALE SALAD MIX</b></span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">Yah. You heard me: Salad in a bag! And frozen chicken breast (organic)</span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">This took absolutely no time to put together. I swear. Gluten-free, paleo, delish.</span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4KPN0vVXRzafw4-t6w4RWy6zOVtp6SuRgkvqfR9HuODleNI3TyDkbiLUgYIPBHjR42tvqvCcyQamQlMEUPIzGpOHRHh0SLaB2TuHvkOi0qOXZ8_kMtNmb1znB3h7qLRBz56qovopckY/s640/blogger-image-894262981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4KPN0vVXRzafw4-t6w4RWy6zOVtp6SuRgkvqfR9HuODleNI3TyDkbiLUgYIPBHjR42tvqvCcyQamQlMEUPIzGpOHRHh0SLaB2TuHvkOi0qOXZ8_kMtNmb1znB3h7qLRBz56qovopckY/s640/blogger-image-894262981.jpg" /></a></span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">Don't you just LOVE that Sweet Kale Salad Mix with that awesome dressing and cranberries and pumpkin seeds? I could eat the salad everyday. I worry though about how raw cruciferous veggies like the ones in the mix are goitrogenic. For people like me who have Hashimoto's disease, I've read that we should avoid eating goitrogenic foods. Since having half my thyroid removed (it was a size of a walnut); I've become sad finding that practically everything I ate before is something that might cause me to have another goiter. I do want to keep that left thyroid as healthy as possible. So did you know that broccoli, cauliflower, brussels sprouts, strawberries, spinach and practically all the cruciferous veggies that composed the main part of my diet are goitrogenic? Apparently if you eat them raw it's goitrogenic. Aiya. </span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">Scroll down to the bottom for the recipe if you want to skip my long-winded explanation of why I have to not post a cake pic and recipe today. Heehee</span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;"></span><a href="https://lh3.googleusercontent.com/-faQWGNlbMQ8/VplmXwiCG6I/AAAAAAAAV04/FQEmWIWhfrE/s640/blogger-image-1728455864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-faQWGNlbMQ8/VplmXwiCG6I/AAAAAAAAV04/FQEmWIWhfrE/s640/blogger-image-1728455864.jpg" width="480" /></a></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">Fortunately, and I'm going to just trust the articles I've read because I don't want to give up my fave veggies, and it's convenient to believe so...if you cook them, it reduces the goitrogens. </span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">So we arrive at today's lunch after my workout at Steve Nash Fitness. Yah. You heard right. Since my shoulder impingement is starting to slowly defrost (frozen shoulder! Such an apt term!) I decided to join a gym. I thought about just joining a yoga studio; but frankly, I love my kettlebells and want to start using them again. For a whole year, this frozen shoulder has been a pain and I've been afraid to do weights and use my kettlebells. I had injured it skiing I think. Frankly, I don't remember it hurting that much when I fell; but the pain increased afterwards over the course of a few months to the point that I couldn't even change my clothes without extreme pain. I used up all my physio and massage therapy and eventually went to UBC Sports Med to see a specialist. He essentially told me there's not a whole lot you can do to hurry along a frozen shoulder. He said eventually it will slowly defrost. And it did. But it took just over a year. He told me when it starts to defrost, I should start exercising and rehabilitating the shoulder. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Lovin' Costco's Pre-washed Shredded Veggies in a bag for Juicing and Smoothies! This mix has: beet greens, carrots, kale, broccoli stems, chard...and all you add is fruit. I used a granny smith</td></tr>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">With my gym membership I received 3 free sessions with a personal trainer; so this month with my left shoulder having increased mobility, I decided to start the journey back to health. When I booked my 3 sessions, I was told he was the most educated trainer at the gym. I must have sounded like a difficult case! LOL! She told me that he's an ex pro-hockey player and is familiar with sports injuries too. I was like "holy smokes! He's gonna kill me!" What I found out later when I met him is that he is a kettlebell specialist (yay!) and is very well-rounded. I'm feeling lucky here to have such a knowledgeable trainer *Hi Kyle!* who is a rock star. He's created an exercise plan for me to help build up strength in my wonky shoulder and get me back into shape from that whole year of pretty much not exercising much. His plan includes self-myofascial release techniques using a foam roller and this really hard plastic ball. When I'm doing the release techniques, it's like "OW"; but I know it's good for me. </span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">I know he's going to address my eating next session (yikes) but for me it's not about a lack of knowlege of how to eat healthy but the loss of my muse (desserts). You know I love to take pics of my food...that's why you're here right? And I love to bake. And baked goods ALWAYS look good in pics. They don't move around. They ooze sexiness. Now I've gotta make kale look sexy. It's gonna be rough guys. Fortunately, I have willing colleagues that'll eat my baked goods so the baking probably won't end. I just love cake...the idea of cake, the taste of layered cakes, and the perfect beauty of cake. Believe it or not, I'm not tempted to eat baked goods, cake and other desserts, but potato chips are kind of my achilles heel. If I just have a taste of cake, like one bite, it'll suffice for me. Sometimes I don't even taste things I make because they're for parties or other people; but I know how it tastes from how it looks. If it looks like a sexy cake, it'll taste good.</span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;">This weekend I have to bake some cupcakes for my 8 yr old's birthday. Twice. Once for the party and once for the class. So yes, I'll still have plenty of cake to take pics of in the near future. Until then, here's an easy-peasy chicken dish. Next time I think I will have it without the guacamole. It was good; but not necessary. In fact cherry tomatoes with the kale would be a better choice next time. </span></div>
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<span style="color: #454545; font-family: "uictfonttextstylebody"; text-decoration: -webkit-letterpress;"><b>PAPRIKA-GARLIC CHICKEN BREAST OVER SWEET KALE SALAD (GF & Paleo)</b></span><br />
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1 organic skinless, boneless chicken breast</div>
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2 handfuls of Sweet Kale Salad Mix (from Costco) </div>
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*NB you will NOT use the dressing or pumpkin seed/craisins mix</div>
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1/4 tsp Garlic powder</div>
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1/4 tsp Smoked Paprika</div>
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Salt & Pepper to taste</div>
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1 tsp Avocado oil</div>
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Optional: 1 tablespoon prepared guacamole or cherry tomatoes</div>
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1. Marinate the chicken breast with the salt, pepper, paprika, garlic powder & avocado oil. Set aside</div>
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2. Heat a cast iron skillet until hot. Place the chicken breast in the pan and cover with a loose lid or splatter screen. Reduce heat to med. Allow to cook for 4 minutes. Flip the breast and cook the other side for another 4 minutes, loosely covered</div>
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3. Remove chicken breast to a cutting board to rest. </div>
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4. Wipe the skillet with a paper towel. It's okay to leave some bits and oil in there. Toss in the sweet kale salad mixture (just the veggies, not the packaged dressing or seeds and stuff). Add a splash of water and sautee the veggies until slightly wilted.</div>
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5. Remove the kale mix to a plate. Slice the chicken breast and arrange on top of the kale. NB: if you like, you can add 1 tablespoon of prepared guacamole on the bed of kale like I did, just before you place the chicken on top OR sliced cherry tomatoes</div>
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