tag:blogger.com,1999:blog-2343871819880645872024-02-10T02:14:58.173-08:00Pixie CrustPixie CrustHeather http://www.blogger.com/profile/10270440378406131114noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-234387181988064587.post-59039811416689348512013-09-17T10:42:00.000-07:002013-09-17T10:42:19.724-07:00New Blog!!!<a href="http://www.sprinkleliberally.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLIHIQMTA919Nw_1cmLRq1bFZ3Im2tXZjxlVuGEHsA3WWYK3w_9Gic0xirg23PzbcyHhYprC5dHR4kuPWIjpzFw6OlIxEh1O_l4rYmOLhmYthsWNlldAH6fxACbU9Q4_Eu5wiSsw8QJAc/s1600/Sprinkle+Liberally.jpg" /></a><br />
<br />
Hello Everyone!<br />
<br />
Thanks for being readers of Pixie Crust! I have started a new blog due to the fact that I am now baking solely gluten free, as well as focusing on creating fun recipes for alternative diets (vegan, paleo, etc.)<br />
<br />
I felt that I needed to start afresh and thus have started <a href="http://www.sprinkleliberally.com/">Sprinkle Liberally</a>. I had it designed by the talented Elizabeth Morrow from <a href="http://www.morrow-studios.com/">Morrow Studios</a> and I could not be happier with the results. <br />
<br />
If you would like to check it out and read about my dessert and cooking adventures there, I would be super happy.<br />
<br />
Thanks!<br />
<br />
-Heather Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-89440454442881295462012-10-08T21:32:00.003-07:002012-10-08T21:35:26.496-07:00New Blog! New Business!Hello!<br />
<br />
It's been a while since I've posted on Pixie Crust and these last 6 months have been a whirlwind. The reason I've been so M.I.A. is because I've started my own baking business with my sister-in-law. We're L.A. Pastel Bakeshop and for those of you in the Los Angeles area, we will be coming to a Farmer's Market near you in the very immediate future.<br />
<br />
As part of the new website, I just started a new blog. I would be honored to have you keep up with me at <a href="http://www.lapastelbakeshop.com/blog">L.A. Pastel Bakeshop's blog</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3ecNB57mmgAP5O8DXGJGQh3xKbuPs3ceYteG9TN3mR3gOdkVHm6Mb7SWlJx7vMf-wToH8FXObJ7x-ee_ZrYaZ5XcKHKWnR4qFr7xbPud3X_yugDDxhKr74tONRqGzZpWl_unXEvySEzJ/s1600/DSC_0040_0248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3ecNB57mmgAP5O8DXGJGQh3xKbuPs3ceYteG9TN3mR3gOdkVHm6Mb7SWlJx7vMf-wToH8FXObJ7x-ee_ZrYaZ5XcKHKWnR4qFr7xbPud3X_yugDDxhKr74tONRqGzZpWl_unXEvySEzJ/s640/DSC_0040_0248.jpg" width="640" /></a></div>
Also, if you ever just want to buy a <a href="http://pixiecrust.blogspot.com/2011/06/caramel-frappuccino-cupcakes.html">Caramel Frappuccino Cupcake</a>, rather than make your own, you know where to find me!<br />
<br />
-HeatherHeather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-47929988831046132432012-06-06T11:11:00.000-07:002012-06-06T11:11:04.862-07:00Wilton Cake Course 3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RZHTL1E0LPxbRG6tygLD3QR70C6yGWG0WcqPaf8BH4rHYx4d3X3b8OFF9B_quizpoaUR7OLAhCEZQUzikuE40NfUVhrBszquBJOOxwx91Vppo7YTN_mkgYuoUr4opmMhr9KIj3XzT48I/s1600/Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RZHTL1E0LPxbRG6tygLD3QR70C6yGWG0WcqPaf8BH4rHYx4d3X3b8OFF9B_quizpoaUR7OLAhCEZQUzikuE40NfUVhrBszquBJOOxwx91Vppo7YTN_mkgYuoUr4opmMhr9KIj3XzT48I/s640/Cake+1.JPG" width="640" /></a></div>
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Last Wednesday was my last class for Course 3 of Wilton’s
Cake Decorating series. It’s a
bittersweet feeling. I really enjoyed
all of the classes, but I will also be really happy to have my Wednesday
evenings back and to have more time to bake on my own. </div>
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<br /></div>
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I think that Course 3
was my favorite out of all of the classes because we learned how to cover a
cake in fondant, as well as how to make all kinds of lovely, delicate gumpaste
flowers. Even though buttercream tastes
better, I definitely enjoy making flowers out of gumpaste and fondant more than
using buttercream. It’s so much cleaner and
easier to shape exactly the way you want it.</div>
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Our last class session was hectic and most of us didn’t have
enough time to finish decorating our cakes after covering them in fondant. I think that my cake turned out pretty well
considering that it was my first time covering a cake in fondant, but I did learn a couple of things:</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Md7fXHMuQO92ObxKrqWf7bMxkQvb7F2odk7Hb526pGQPi8JgR0pzCwpBlmkUlfIGXce-TGsp0I7qwc43OtaWDxfl5fD3FUihdqZ7IPuVNZbGXR8zeCqEP33jJX9D9AlO8cyWglrXgjy5/s1600/Cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Md7fXHMuQO92ObxKrqWf7bMxkQvb7F2odk7Hb526pGQPi8JgR0pzCwpBlmkUlfIGXce-TGsp0I7qwc43OtaWDxfl5fD3FUihdqZ7IPuVNZbGXR8zeCqEP33jJX9D9AlO8cyWglrXgjy5/s640/Cake+2.JPG" width="640" /></a></div>
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<br />
<ul>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Even though swiss meringue buttercream is
beautifully smooth and delicious for a non-fondant covered cake, it’s not as easy
to cover a cake with fondant that’s frosted with SMB because it doesn’t
crust.<span style="mso-spacerun: yes;"> </span>I had frosting all over my hands
at the end of and my fondant looked bumpy because of the softness of the SMB.</li>
</ul>
<ul>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Don’t be scared to take the plunge and cut the
fondant once it’s smoothed and draped!<span style="mso-spacerun: yes;">
</span>The longer you wait, the more chance it will tear.<span style="mso-spacerun: yes;"> </span>Most of us had at least one tear in the
fondant on our cake.</li>
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<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Use rubber gloves with handling fondant, or
scrub, scrub, scrub your hands.<span style="mso-spacerun: yes;"> </span>If you
don’t, you will see every little fiber and speck on your fondant cake.<span style="mso-spacerun: yes;"> </span>Fondant absorbs EVERYTHING when you work with
it.</li>
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<ul>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Don’t overuse shortening with your fondant, or
else it will become brittle and hard to work with.<span style="mso-spacerun: yes;"> </span>It will also dry less smooth.<span style="mso-spacerun: yes;"> </span></li>
</ul>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUYWNOWpsJi7rImfbfIsqvQ8en4RDU_AfMnQYfLhojK7jIFI-0JLYlUPcCT4Bd2NCPK9Y0bJJzraXZdLmUYmljiDMq9bIQ3_PIMp2qt_MauG2dsjZxy_fmWZRGgOjFaz7XojwGNXNy3dg/s1600/Cake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUYWNOWpsJi7rImfbfIsqvQ8en4RDU_AfMnQYfLhojK7jIFI-0JLYlUPcCT4Bd2NCPK9Y0bJJzraXZdLmUYmljiDMq9bIQ3_PIMp2qt_MauG2dsjZxy_fmWZRGgOjFaz7XojwGNXNy3dg/s640/Cake3.JPG" width="640" /></a></div>
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I think I will be making another fondant cake in the near
future, but I will probably not use Wilton fondant.<span style="mso-spacerun: yes;"> </span>I have not yet tried making my own cooked
fondant- only marshmallow fondant.<span style="mso-spacerun: yes;"> </span>I
have heard that Satin Ice is sort of the go to fondant for professional cake
shops, though.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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My favorite part of this cake is all of the flowers.<span style="mso-spacerun: yes;"> </span>Out of all of the flowers we learned to make,
I think I will use the rose the most.<span style="mso-spacerun: yes;">
</span>They are beautiful, delicate and not that time consuming to make.<span style="mso-spacerun: yes;"> </span>The daisies and mums were also pretty easy
and really cute.<span style="mso-spacerun: yes;"> </span>The most time consuming
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Overall, I would encourage anyone who is interested to take
these courses.<span style="mso-spacerun: yes;"> </span>Since I live in the Los
Angeles area, I took mine at the Continuing Education center at Santa Monica College.<span style="mso-spacerun: yes;"> </span>This was really great because each class
session is actually 3 hours, versus 2 hours at Michael’s Crafts.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-12356392788566823542012-05-30T17:12:00.001-07:002012-05-30T17:12:33.314-07:00Orange 50/50 Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjTHATvxTDG6ZWzEcUHtSnY18atMQE820hA-w9BzOvs90VDHU3KOXfczPsL__S8e9MGzmpv2WnPX4FiE1xMN0qLvnXo526rBo-I6e9K1Z88byy8iiadeiBpOjuEEV_DiIym21OBun5O1r/s1600/Orange+Creamsicle+Cupcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjTHATvxTDG6ZWzEcUHtSnY18atMQE820hA-w9BzOvs90VDHU3KOXfczPsL__S8e9MGzmpv2WnPX4FiE1xMN0qLvnXo526rBo-I6e9K1Z88byy8iiadeiBpOjuEEV_DiIym21OBun5O1r/s640/Orange+Creamsicle+Cupcake.JPG" width="640" /></a></div>
<br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;">I'm so excited that summer is around the corner! All except for the part about wearing a bathing suit...but Mr. Pixie Crust and I have started a new diet regime that I think will help prepare us for that part.</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;">These cupcakes definitely will not help with getting you beach ready, but they are a really fun soda shop inspired treat. </span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;"><b><br /></b></span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif; font-size: 15px; line-height: 21px;"><b>For the Cupcakes:</b></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif; font-size: 15px; line-height: 21px;">2 sticks unsalted butter, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 cups, plus 2 tbsp granulated sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4 large eggs, plus 1 white at room temperature </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 cups GF flour (3/4 cup white rice flour, 1 cup sweet rice flour, 3/4 cup potato starch, 1/2 cup GF oat flour) </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/2 teaspoon baking powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon baking soda </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon kosher salt </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 tbsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3/4 cup sour cream, room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/4 cup orange juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 tbsp orange zest</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 tbsp lemon zest</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon pure vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pre-heat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Zest one orange and lemon onto a small cutting board or plate. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Sift baking powder, baking soda, salt, and flours together. Set aside. Cream together butter and sugar. Add eggs and egg white one at a time. Mix until fully combined. Add vanilla extract and citrus zest.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Combine juice and sour cream into a mixing bowl and whisk together.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Add in 1/3 of the dry ingredients to the bowl of the mixer, alternating with wet ingredients. Mix until fully combined, but do not overmix. Distribute batter evenly into each cupcake liner. Bake for 16-20 minutes, until cupcakes spring back to the touch. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>For the Orange Curd </b></span><span class="Apple-style-span" style="color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 15px; line-height: 21px;"><i>Adapted from Barefoot Contessa's Lemon Curd Recipe</i></span><br />
<span class="Apple-style-span" style="color: #222222; font-size: 15px; line-height: 21px;"></span><br />
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"></span></span></i></div>
<ul class="kv-ingred-list1" style="line-height: 1.4; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 oranges</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 lemon </span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 cup, plus 1 tbsp sugar</span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 stick unsalted butter, room temperature</span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4 large eggs</span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/4 cup, plus 1 tbsp orange juice</span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 tbsp lemon juice</span></li>
<li class="ingredient" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pinch of kosher salt</span></li>
</ul>
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<div class="instruction" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Using a vegetable peeler, remove the zest of 2 oranges and one lemon. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is fine and incorporated into the sugar.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the orange and lime juice and salt. Mix until combined.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat and cool. Refrigerator until fully cold and thickened. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>For the 50/50 Swiss Meringue Buttercream </b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4 egg whites </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pinch of salt </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 sticks unsalted butter</span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/2 tbsp vanilla bean paste</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Juice from 1 whole orange and 1/2 lemon </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Combine egg whites and sugar in bowl of stand mixer. Place bowl inside a sauce pan of simmering water (to create a double boiler effect). Whisk mixture until egg white/sugar mixture reaches 160 degrees on a candy thermometer. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Take bowl out of water and place on mixer. Whisk on high for 8-10 minutes, or until mixture is completely cool. <br /><br />With mixer running, add butter in piece by piece until fully combined. Switch to paddle attachment and mix for another 1-2 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Remove half of the buttercream and set aside in separate bowl. Add vanilla bean paste to remaining buttercream and beat with paddle attachment. Set vanilla bean buttercream aside. Place other 1/2 of plain buttercream in mixing bowl and beat in orange and lemon juice until satisfactory flavor is reached.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>To assemble:</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Once cupcakes are cooled, core out the center of each one. Fill a pastry bag with orange curd and pipe into center of cupcakes. Fill a pastry bag with 1 vertical layer of vanilla bean icing and 1 vertical layer of orange icing (to create marbled effect) and frost as desired.<b> </b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgaV5lXiFjfTszvoed0f_8R21NHs0OhUs2t7off3PdRf1h9DqmHLeLt6CD8GRGwFNeX4loRxwh7a1HExzi4W_X_toOp3mO6Lvmu_HC2KBn3eF7b5JUDIP-5PXAY4BZcwJY5eKCGkVY_l2/s1600/Orange+Creamsicle+Cupcake1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgaV5lXiFjfTszvoed0f_8R21NHs0OhUs2t7off3PdRf1h9DqmHLeLt6CD8GRGwFNeX4loRxwh7a1HExzi4W_X_toOp3mO6Lvmu_HC2KBn3eF7b5JUDIP-5PXAY4BZcwJY5eKCGkVY_l2/s640/Orange+Creamsicle+Cupcake1.jpg" width="480" /></a></div>
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</div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com1tag:blogger.com,1999:blog-234387181988064587.post-62115358271615838382012-05-07T16:11:00.001-07:002012-05-07T16:11:33.105-07:00Churro Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuvO2dOo25b8o7XXxVhWWBeFJRy9sQ2xqAUzJ-1IvbGa1mMO9QEekb9YUMClAeH1Af8xSeDvpSYjbUITT2pb_-sBTe3Z2IVbHsFMgOo5cA0WCzlCQSVbbfnM5_gLcjENC1VOijL_PaYUa/s1600/Churro+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuvO2dOo25b8o7XXxVhWWBeFJRy9sQ2xqAUzJ-1IvbGa1mMO9QEekb9YUMClAeH1Af8xSeDvpSYjbUITT2pb_-sBTe3Z2IVbHsFMgOo5cA0WCzlCQSVbbfnM5_gLcjENC1VOijL_PaYUa/s640/Churro+Cupcake.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__Y3d7aklbmTg0o0EnS-ToS-iiZtkkfWbIW_UUSmt64otwELw1PqhWyr1MHP6EZAsUU56TIn4OFyrjOubi-70JJDsxL8PAXP6oQSi90UWJey0oV_HifCiLCXWEnWGXbtBbGmt_9c3ZR3u/s1600/Churro+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__Y3d7aklbmTg0o0EnS-ToS-iiZtkkfWbIW_UUSmt64otwELw1PqhWyr1MHP6EZAsUU56TIn4OFyrjOubi-70JJDsxL8PAXP6oQSi90UWJey0oV_HifCiLCXWEnWGXbtBbGmt_9c3ZR3u/s640/Churro+Cupcakes.jpg" width="524" /></a></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif; font-size: 15px; line-height: 21px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Georgia,'Times New Roman',serif; font-size: 15px; line-height: 21px;"><b>For the Churro Cupcakes</b> (makes 2 dozen cupcakes)</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 sticks unsalted butter, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 cups, plus 2 tbsp granulated sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4 large eggs, plus 1 white at room temperature </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 cups GF flour (3/4 cup white rice flour, 1 cup sweet rice flour, 3/4 cup potato starch, 1/2 cup sorghum flour) </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/2 teaspoon baking powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon baking soda </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon kosher salt </span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 tbsp water </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3/4 cup sour cream, room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/4 cup buttermilk, room temperature</span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 teaspoon pure vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Seeds from 1/2 vanilla bean</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pre-heat oven to 330 degrees. Line two 12-cup muffin tins with cupcake liners and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Sift baking powder, baking soda, salt, and flours together. Set aside. Cream together butter and sugar. Add eggs and egg white one at a time. Mix until fully combined. Add vanilla extract and vanilla bean seeds.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Combine water, buttermilk and sour cream into a mixing bowl and whisk together.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Add in 1/3 of the dry ingredients to the bowl of the mixer, alternating with wet ingredients. Mix until fully combined, but do not overmix. Distribute batter evenly into each cupcake liner. Bake for 16-20 minutes, until cupcakes spring back to the touch. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>For the Browned Butter sauce and Cinnamon Sugar Topping:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>-</b> 1 stick butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">- 1/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">-1/2 cup sugar, 3 tbsp cinnamon </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Combine 1/2 cup sugar and 3 tbsp cinnamon onto a small plate and mix together well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Heat 1 stick of butter in a small sauce pan until it smells nutty and has a tan color. Add 1/4 cup of sugar to the butter until dissolved.</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">While the cupcakes are still warm, use toothpicks to poke small holes into the top of each cupcake. Dip each cupcake into butter sauce and then into cinnamon sugar mixture. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Once all cupcake tops are covered, cut hole into each one and fill with <a href="http://pixiecrust.blogspot.com/2011/11/chocolate-dulce-de-leche-cupcakes-for.html">dulce de leche</a> or <a href="http://pixiecrust.blogspot.com/2011/05/pudding-filled-mexican-chocolate.html">mexican chocolate pudding</a>. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b>For the Frosting :</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">-3 sticks butter, unsalted</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">-1/2 block cream cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">-2 1/2 cups confectioner's sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">-seeds from one vanilla bean</span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Combine butter and cream cheese in bowl of stand mixer and beat with paddle attachment until well mixed. Add vanilla and confectioner's sugar. Continue to beat for 3-4 minutes until frosting is a good, whipped consistency.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Pipe onto the top of each covered, filled cupcake and decorate as desired. </span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><i>PS: I know these cupcakes sound SUPER rich, but you will have leftover buttercream and you really need the butter sauce and cinnamon sugar to emulate the "frying" aspect of a churro. Plus, they are super tasty. :) Treat yourself once in a while.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b> </b></span>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-22102518905806234842012-05-04T16:09:00.000-07:002012-05-04T16:10:17.641-07:00Flower Basketweave Cake and An Announcement<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaCRLSCv3YgnAM0W8Vjf2HXwLbZmfmxH10PP2nU8YburACR1SKEyC3gWXfKW4vEhzPTHwx3Z8HzRRecpKyBpyd45yAHZS0eEPs2mfkzr9-uKZJKA8HZIraKn1BhWyjzJifC1ZSZd1ibdt/s1600/Basketweave+Cake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaCRLSCv3YgnAM0W8Vjf2HXwLbZmfmxH10PP2nU8YburACR1SKEyC3gWXfKW4vEhzPTHwx3Z8HzRRecpKyBpyd45yAHZS0eEPs2mfkzr9-uKZJKA8HZIraKn1BhWyjzJifC1ZSZd1ibdt/s640/Basketweave+Cake7.jpg" width="640" /></a></div>
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Hello Friends,<br />
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Today I'm sharing the cake I made for my last Wilton Cake Decorating Class (Course Two). My brother-in-law took the super cool photos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36RX9flEELnnkjRv9NHJ9fLhnBMnkMHzrM_-0ZAr0gtiNp1GGPjzWuOeaqyGZR8z9xSJj7hW9AaNPzP03ipcrUhnPoEy7knCLXXNymKYmQ7TQtr5ZRbzQiKg0raB1LaBK8Es71skzevhu/s1600/Basketweave+Cake5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36RX9flEELnnkjRv9NHJ9fLhnBMnkMHzrM_-0ZAr0gtiNp1GGPjzWuOeaqyGZR8z9xSJj7hW9AaNPzP03ipcrUhnPoEy7knCLXXNymKYmQ7TQtr5ZRbzQiKg0raB1LaBK8Es71skzevhu/s640/Basketweave+Cake5.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts5LFI_bsirFL5y6DX6VIJ-jG94byNoEY16Evo8Anyiq0ONW7jniGFMXr8f_Y_9mlljuuso3i9fo-q6a6qU2WnouWWjGTGB-RP-UW4DWy0zPawmH-csvkNXfW7olIRNUkqm5VtlG0vngH/s1600/Basketweave+Cake6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts5LFI_bsirFL5y6DX6VIJ-jG94byNoEY16Evo8Anyiq0ONW7jniGFMXr8f_Y_9mlljuuso3i9fo-q6a6qU2WnouWWjGTGB-RP-UW4DWy0zPawmH-csvkNXfW7olIRNUkqm5VtlG0vngH/s640/Basketweave+Cake6.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xCLmjBMqYGBkYCwP7ao6cISandTS9_dK_LsvWH1ehBZKAqNJ3RfkhCTNKD1li3ZddIXh3Fed4R5PYe3G-ZvF67ZY1uc1EursaZcKrchngXPmK3RHs2ghyphenhyphenHI1IqyC4NP7TW24OhKhoPQh/s1600/Basketweave+Cake8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xCLmjBMqYGBkYCwP7ao6cISandTS9_dK_LsvWH1ehBZKAqNJ3RfkhCTNKD1li3ZddIXh3Fed4R5PYe3G-ZvF67ZY1uc1EursaZcKrchngXPmK3RHs2ghyphenhyphenHI1IqyC4NP7TW24OhKhoPQh/s640/Basketweave+Cake8.jpg" width="640" /></a><br />
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If you took the 1st Wilton Cake Decorating Class and were on the fence about taking two and/or three, I highly recommend course two. We learned how to make all kinds of fondant, gumpaste, and royal icing flowers.<br />
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In addition to sharing this cake with you, I want to share an announcement. Pixie Crust will soon be unveiling a new business name and I will be equipped to start taking orders from the public- not just friends. I don't want to jinx anything by saying too much, but suffice it to say that I'll be giving updates on Facebook and the blog regularly as they happen.<br />
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Lastly, tomorrow is Cinco de Mayo and I will be sharing a delicious recipe for Churro cupcakes. See you then!<br />
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<br />Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com1tag:blogger.com,1999:blog-234387181988064587.post-89353949128098864742012-04-30T23:19:00.000-07:002012-04-30T23:19:08.063-07:00Dulce De Leche Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFg1QujA9PZdBPWYYPv-JfbLyakl9-BHPgsfFHYP41eFS8Q2xiBkkeY4JgQACU4P2j-ipLJeIqWl1IKe1TXLIASsT8e5gE99Cuepen7iIJasWSPKr5iE8ROdi_2AyA3iXUtjXaFSgr_iNB/s1600/Dulce+De+Leche+Macarons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFg1QujA9PZdBPWYYPv-JfbLyakl9-BHPgsfFHYP41eFS8Q2xiBkkeY4JgQACU4P2j-ipLJeIqWl1IKe1TXLIASsT8e5gE99Cuepen7iIJasWSPKr5iE8ROdi_2AyA3iXUtjXaFSgr_iNB/s640/Dulce+De+Leche+Macarons.JPG" width="640" /></a></div>
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Things have been pretty hectic for me as of late. I've been baking more than ever- just not posting about it!<br />
Since Cinco de Mayo is right around the corner, I wanted to share these Dulce de Leche french macarons with you. I made my dulce de leche <a href="http://pixiecrust.blogspot.com/2011/11/chocolate-dulce-de-leche-cupcakes-for.html">from scratch</a>, but you can also buy it.<br />
For the Macaron Shells (makes about 35 cookie shells)<br />
Ingredients<br />
3/4 cup almond flour<br />
1 cup confectioner's sugar<br />
1/4 cup granulated sugar<br />
2 egg whites (separated and left on the counter for at least 24 hours)<br />
Small pinch cream of tartar<br />
A few drops of gold and one drop of orange food coloring<br />
<b><br /></b><br />
<b>Directions:</b><br />
Preheat oven to 275 degrees.
Sift almond flour and confectioner's sugar 2 times. Set aside. Whisk egg whites on low-medium until foamy. Add a small pinch of cream of tartar. Whisk on medium-high until whites are whipped and have soft peaks. Slowly add in 1/4 cup sugar and food coloring, continuously whisking until whites form stiff peaks.<br />
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<i>TIP: Whites should form a peak on the whisk attachment, but should not be whisked to the point that they are too stiff to fall off the whisk when tapped on the mixing bowl.</i><br />
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Sift dry ingredients over egg whites in three parts- do not stir, but fold gently with a rubber spatula into egg whites. Continue folding batter until it "ribbons" off rubber spatula.
Scoop batter into a 14-16 inch pastry bag fitted with a medium round tip. Pipe circles onto parchment paper lined baking sheets (or use silpat).
After piping, hit baking sheet on the counter a few times to remove air bubbles. Allow cookies to sit for 15-30 minutes before baking so that they form a protective "skin." This step also helps to avoid cracking.
Allow shells to fully cool before filling.<br />
For best taste, allow macarons to meld with filling at least overnight and preferably 1-2 days.<br />
<b><br /></b><br />
<b>For the Dulce de Leche filling:</b><br />
Combine a generous cup of dulce de leche with 3/4 stick butter in bowl of stand mixer.<br />
Using whisk attachment, beat on high until mixture is combined and is a whipped consistency.<br />
Using a pastry bag, pipe a small amount of filling on one side of each cookie and sandwich together<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdr1hIV-0_yGuCpqBaRa0A2ROgA_C9WiHPijY5f4yvaMSqjag5LOzIfGRgnE6zjjR8ieUKSm_nXbEpS70HB6ag4F5-xAq8q2Znpz7G4_8km4Sxx1SKwwl4SgF0biHV7BMWJ47kohs-V6jZ/s1600/Dulce+de+leche+macarons2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdr1hIV-0_yGuCpqBaRa0A2ROgA_C9WiHPijY5f4yvaMSqjag5LOzIfGRgnE6zjjR8ieUKSm_nXbEpS70HB6ag4F5-xAq8q2Znpz7G4_8km4Sxx1SKwwl4SgF0biHV7BMWJ47kohs-V6jZ/s640/Dulce+de+leche+macarons2.JPG" width="640" /></a></div>
<br />Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-58755000551383232302012-04-21T10:11:00.001-07:002012-04-21T10:11:36.817-07:00Hello Kitty Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqvwsR5aGSZ5Lc_RESkr_ntq084L2NErL1jTo5d_hpuPTEYIPa1lQTxUHZux4RgslAZTJb8-f0gvzE0khvoN84zjc3yqeP47mgQ3177Jh6xDeLM3aPYRkbeifilxDg1q3-NzOXOjHgilz/s1600/Hello+Kitty+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqvwsR5aGSZ5Lc_RESkr_ntq084L2NErL1jTo5d_hpuPTEYIPa1lQTxUHZux4RgslAZTJb8-f0gvzE0khvoN84zjc3yqeP47mgQ3177Jh6xDeLM3aPYRkbeifilxDg1q3-NzOXOjHgilz/s640/Hello+Kitty+Cake.JPG" width="498" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxMBaKDLnXdyf6CdlwilSHcX7U3l9lxhOwi3BbhEdJJ_B79fBwlBKbAuaQ90WoNCW0bMZVOdEQV1zjFEEG3ACcz7365yKFUssy-iQqpxEBnYOnHXmMKSmR4wMl6wDhsZqrwvf2JNgX-td/s1600/Hello+Kitty+Cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxMBaKDLnXdyf6CdlwilSHcX7U3l9lxhOwi3BbhEdJJ_B79fBwlBKbAuaQ90WoNCW0bMZVOdEQV1zjFEEG3ACcz7365yKFUssy-iQqpxEBnYOnHXmMKSmR4wMl6wDhsZqrwvf2JNgX-td/s640/Hello+Kitty+Cake1.jpg" width="526" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLokysJwVAL1ZI-tdmM2-LlIdFHNieCWrgehLcNNSmS-CWpPX4GlDJCDhyphenhyphenbOqwSDe2RScgp0umV51lugoevOnnXaUjJN1S2M2viCeroEQQ2do2_1luHZVZqy1j_NtMjabKiZqMPtyAu14/s1600/Hello+Kitty+Cake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLokysJwVAL1ZI-tdmM2-LlIdFHNieCWrgehLcNNSmS-CWpPX4GlDJCDhyphenhyphenbOqwSDe2RScgp0umV51lugoevOnnXaUjJN1S2M2viCeroEQQ2do2_1luHZVZqy1j_NtMjabKiZqMPtyAu14/s640/Hello+Kitty+Cake2.JPG" width="640" /></a></div>
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This week I made a Hello Kitty Birthday Cake for a friend of a friend's little girl. I was pretty happy with how it turned out, since it was my first time making a gum paste figurine. I tried and tried to find a tutorial on how to make a Hello Kitty one, but it seems to be a trend for cake artists to simply film YouTube videos of their finished cake! Since after about 3 minutes of panning around and around the same cake, I was no closer to having a Hello Kitty completed, I set out and figured it out on my own. I was quite pleased with the results. I even made a mini fondant cupcake of her own.<br />
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The actual cake is chocolate filled with a light chocolate mousse and topped with a pink swiss meringue buttercream. I am still nervous about and in the process of mastering writing on cakes, so you can see I mussed up the top a bit in the process.<br />
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I'm baking up some more Cinco De Mayo themed treats this weekend...stay tuned for Dulce de Leche Macarons.Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-29872828327943150242012-04-15T15:14:00.001-07:002012-04-15T17:01:35.850-07:00Ombre Margarita Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pGR-VsfA6orpw7Mgyn2Poq4TORzYZvVV-CPDij8aTTioZ07dJ4avlxZVvrjHLJRCwV2LmpMcuBpv8pPqUyIXO5tjuZft1po7zuRQMyNEtB4FXwBZF03t_WHfe13HGm6USAacdlVI3Rf0/s1600/Margarita+Cake.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pGR-VsfA6orpw7Mgyn2Poq4TORzYZvVV-CPDij8aTTioZ07dJ4avlxZVvrjHLJRCwV2LmpMcuBpv8pPqUyIXO5tjuZft1po7zuRQMyNEtB4FXwBZF03t_WHfe13HGm6USAacdlVI3Rf0/s640/Margarita+Cake.jpg" width="582" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Have you ever seen this shower curtain from Anthropologie? </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqWTGiAppMVCU4p8jVDkzE75DxqbAZBnlD2aM_PS77WcTMcF62zg5vsgmeD75a6rO5Fk-B3NCy3uL81f4pXH2_zYoIN_XRz1exuViiMmgMb4-SigIUvjxsaGy6N1LnuaK9YpWvbmtFlTb/s1600/Flamenco+Shower+Curtain+Anthro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqWTGiAppMVCU4p8jVDkzE75DxqbAZBnlD2aM_PS77WcTMcF62zg5vsgmeD75a6rO5Fk-B3NCy3uL81f4pXH2_zYoIN_XRz1exuViiMmgMb4-SigIUvjxsaGy6N1LnuaK9YpWvbmtFlTb/s640/Flamenco+Shower+Curtain+Anthro.jpg" width="425" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's called the Flamenco shower curtain and I fell in love with it at first sight. Alas, I have yet to have purchased anything from Anthropologie at full price and, to my disappointment, our apartment shower has a single glass door and no need for a curtain. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This cake is margarita flavored- margarita cake layers filled with an orange lime curd and topped with a slightly salty swiss meringue buttercream. I thought this design would fit the flavor perfectly. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Margarita Cake Layers</b> (makes 3 7-inch layer cakes) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 sticks unsalted butter, at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups, plus 2 tbsp granulated sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large eggs, plus 1 white at room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp lime zest </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp orange zest </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups GF flour (3/4 cup white rice flour, 1 cup sweet rice flour, 3/4 cup potato starch, 1/2 cup sorghum flour) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon kosher salt </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup freshly squeezed lime juice </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp freshly squeezed orange juice </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup sour cream, room temperature </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon pure vanilla extract
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pre-heat oven to 350 degrees. Grease three pans and line each with a circle of parchment paper.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sift baking powder, baking soda, salt, and flours together. Set aside. Cream together butter and sugar. Add eggs and egg white one at a time. Mix until fully combined. Add lime zest, orange zest, and vanilla extract. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add in 1/3 of the dry ingredients and mix, alternating with sour cream. Mix until fully combined, but do not overmix. Pour batter evenly into each pan, smoothing the top. Bake for 20-25 minutes, until cake springs back to touch.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgNGA8F11w29NEEXa1Bmv3iUgsN5luMSO_35V964ATPI2X6HjF2LsEFbLIbiHJsRFCbZSj2cfpaZhcmr1h0NO06XL0Mwv3V0GHYD7sk9kgv8Mqk1mFWtOFc7BORVYW6iObqIkCCTCTtM0/s1600/Margarita+Cake1.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgNGA8F11w29NEEXa1Bmv3iUgsN5luMSO_35V964ATPI2X6HjF2LsEFbLIbiHJsRFCbZSj2cfpaZhcmr1h0NO06XL0Mwv3V0GHYD7sk9kgv8Mqk1mFWtOFc7BORVYW6iObqIkCCTCTtM0/s640/Margarita+Cake1.jpg" width="568" /></a></div>
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<b>For the Lime Orange Curd </b><i>Adapted from Barefoot Contessa's Lemon Curd Recipe</i></div>
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></i></div>
<ul class="kv-ingred-list1" style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 limes</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 medium sized orange</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups sugar</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick unsalted butter, room temperature</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 extra-large eggs</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup, plus 2 tbsp lime juice</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp orange juice</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon kosher salt</span></li>
</ul>
<div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using a vegetable peeler, remove the zest of 3 limes and one orange. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is fine and incorporated into the sugar.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the orange and lime juice and salt. Mix until combined.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat and cool. Refrigerator until fully cold and thickened. </span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Margarita Simple Syrup:</b></span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp fresh lime juice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp Triple Sec or Cointreau Liquor </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tsp good quality Tequila (I used Milagro)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine sugar and liquids into small sauce pan. Heat until sugar is fully dissolved. Cool and set aside.</span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Salted Swiss Meringue Buttercream:</b></span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 egg whites</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 3/4 sticks butter, unsalted</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp Triple Sec or Cointreau Liquor</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tsp Tequila</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp lime juice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat water in a saucepan until simmering. Combine egg whites, kosher salt, and sugar in the metal bowl of a Kitchen Aid mixer. Create a "double boiler" by placing mixing bowl inside pan with simmering water. Whisk continuously until mixture reaches 160 degrees on a candy thermometer. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place bowl back onto stand mixer and mix egg whites/sugar with whisk attachment until fully cooled and thick. While the mixer is running, cut butter into small cubes. After mixture is cooled, add butter little by little, mixing well after each addition. </span></div>
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></i><br />
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<i><span class="Apple-style-span" style="font-style: normal; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once butter is fully incorporated, switch to a paddle attachment and mix for another 2-3 minutes. Add vanilla, Triple Sec, Tequila, and lime juice. Mix until fully incorporated.</span></span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 23px;"><b>To Assemble:</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 23px;">Once cake layers are fully cooled, brush each with simple syrup and divide curd evenly between two middle cake layers. Refrigerate cake for an hour, or place in the freezer for 15 minutes prior to frosting. Lightly frost entire cake with white swiss meringue buttercream. Set aside a bit of white swiss meringue buttercream for frosting top of cake.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 23px;">Using a toothpick, add a very small amount of Wilton "Leaf Green" gel food coloring (or another comparable shade of green). Mix using stand mixer until desired light green color is reached. Fit a pastry bag with a coupler and petal tip. Holding pastry bag perp straight down, with the narrow part of the petal tip facing you, make a side by side motion to create ruffles. Once the light green ruffles have been formed around the cake, create the aqua shade. Add a bit of blue food coloring until desired color is reached. Repeat another layer of ruffles under the first, using the same motion. Add a bit more blue and green food coloring until darker aqua color is achieved. Do last layer of ruffles, finishing at the bottom of the cake. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 23px;">If desired, use remaining white buttercream to create top layer ruffles. Create the ruffles by making a side by side motion, with the wide part of the tip facing you this time. I also sprinkled some white sugar sprinkles onto the center, unruffled white portion of the cake. It created a cute effect and nice texture (very margarita-y).</span></span></div>
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<br /></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com4tag:blogger.com,1999:blog-234387181988064587.post-12447874154765764832012-04-02T19:37:00.001-07:002012-04-02T19:40:27.812-07:00Mini Peanut Butter Fudge Mousse Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSXX79Ohv1W8fMU0KgZBMLcw9XDdEf1sX5vjxFr9zgm2tb1EXJ1tniCP0QK1aZAg-pdRb5SMCiBt2Fzvcg0uOgaB8CIcK9bZ5hK6c0dVrDZjHA3r2riVb19HqLap6gcj3odwAXuozsjRu/s1600/PB+Fudge+Mousse.JPG" imageanchor="1"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSXX79Ohv1W8fMU0KgZBMLcw9XDdEf1sX5vjxFr9zgm2tb1EXJ1tniCP0QK1aZAg-pdRb5SMCiBt2Fzvcg0uOgaB8CIcK9bZ5hK6c0dVrDZjHA3r2riVb19HqLap6gcj3odwAXuozsjRu/s640/PB+Fudge+Mousse.JPG" width="640" /></a></div>
Mr. Pixie Crust and I took a weekend trip with some friends for their birthday this Saturday and had a fun- packed weekend of wine tasting and other adventures. When we got back to L.A. yesterday, though, it was really nice to be home and relax the rest of the weekend. After taking a 3 hour nap on the couch, I whipped up these little guys. They are pretty rich and delicious. The best part is that they're super easy- after mixing up the filling, you simply leave them in the pan to set overnight.<br />
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<b>For the Chocolate Crust:</b>
<br />
-6 oz gluten free chocolate wafers or sandwich cookies<br />
-3 tbsp butter
Grease mini cheesecake pan and set aside.<br />
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Place cookies in bowl of food processor and grind until they are a fine powder. Pour crushed cookies into a large bowl. Melt 3 tbsp butter and add to cookies. Stir until mixture is coated and moistened. Place a heaping 1/2 tbsp of crust into each cavity of pan and press into bottom of pan until smooth and even.
Bake for 5-7 minutes at 350 degrees and allow to cool until room temperature.<br />
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<b>For the Peanut Butter Mousse:</b><br />
1/4 cup cold coffee<br />
1 tablespoon powdered gelatin<br />
1 1/2 cups heavy cream<br />
6 oz cream cheese, softened<br />
1/2 cup creamy peanut butter<br />
1/2 cup sugar<br />
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Place coffee in a shallow microwave safe bowl. Sprinkle gelatin over it and set aside for five minute until gelatin blooms. Microwave bloomed gelatin mixture for 10 seconds and stir until no lumps remain. Set aside.
Combine cream cheese, peanut butter, and sugar in a bowl and beat until smooth. Set aside.
Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
Add one tablespoon of gelatin into peanut butter/cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
Place mixture in a pastry bag fitted with a large round tip and pipe into wells. Refrigerate overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom before lifting out.<br />
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<b><i>Note</i></b>
<i>The chocolate topping is extra chocolate swiss meringue buttercream I had on hand. I would recommend topping with a lightly sweetened whipped cream drizzled with melted chocolate or ganache.</i>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-72338859413584068782012-03-26T21:28:00.001-07:002012-03-26T21:36:35.241-07:00Gluten Free Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<b>Gluten Free Sugar Cookies</b>
(Makes about 12-13 large sugar cookie cut-outs)<br />
1 1/2 sticks unsalted butter<br />
2 eggs<br />
1 cup, plus 2 tbsp sugar<br />
1 1/2 tsp vanilla<br />
3/4 cup white rice flour<br />
1/2 cup, plus 2 tbsp superfine sweet rice flour<br />
1/2 cup plus 3 tbsp potato starch<br />
1/2 cup plus 2 tbsp oat flour<br />
2 1/2 tsp baking powder<br />
1/2 tsp salt<br />
<br />
Cream butter and sugar together in bowl of stand mixer. Add vanilla extract. Add eggs one at a time, mixing well after each addition. Pulse gluten free cooking oats until they are crushed into a fine powder. Add white rice flour and sweet rice flour and process for a minute or two. Add potato starch, baking powder and salt- pulse until well combined.
With mixer on low, add dry ingredients to the butter/egg/sugar mixture. Once combined, scrape dough out of bowl and form into a ball onto a large piece of saran wrap. Cover fully with saran wrap and refrigerate overnight.
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<b>To roll out shapes:</b><br />
Cut refrigerated dough into two equal halves. Place one half onto a clean counter space dusted with sweet rice flour and place the other half back into the refrigerator. Dust a rolling pin with rice flour and roll dough into an even sized oval or circle (about 1/2 inch thick). Coat cookie cutters in flour and cut shapes out of dough. Cut and lift carefully, as the dough is more crumbly than traditional sugar cookie dough. Place cut out cookies onto parchment paper or silpat lined baking sheets. These cookies spread more than my favorite "with gluten" sugar cookie recipe, so I recommend popping the baking sheet in the freezer for about 10 minutes prior to baking.
Bake cookies at 350 degrees for about 10 minutes, or until bottoms are slightly golden.<br />
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<b>Royal Icing Recipe:</b>
Pasteurized egg whites from 2 large eggs
2 cups confectioner's sugar
1 tsp vanilla extract
Using the whisk attachment for a stand mixer, beat whites and vanilla on medium speed until foamy. Reduce speed to low and add in sifted confectioner's sugar. Once all of the sugar is added, increase speed to high and beat until icing forms stiff peaks (6-7 minutes).
Separate icing into as many bowls as you want colors. Color each icing as desired. Using a small round tip (wilton size 3 or 5 tip) fitted to a pastry bag, outline each cookie with the thick icing. Once all cookies are outlined, add a teaspoon of water to each bowl (and add more, if necessary) to thin the icing to "flood" the cookies. The icing should go on easily, but should not be runny.
Allow cookies to dry overnight.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtkd-3rukPvmtV7paRYBoMy_FOtKpwTySk_Pbpzd5QF86wVbNVK8d8ts-Ce0vwUcVmBHt8movMGgp_J8zYxbQeQRKtNLHrlFaccwkcOMOJhf_7k3i_UXfVz3wZH8wbd1ygKs75l73tRSR/s1600/Ice+Cream+Cone+Cookies.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtkd-3rukPvmtV7paRYBoMy_FOtKpwTySk_Pbpzd5QF86wVbNVK8d8ts-Ce0vwUcVmBHt8movMGgp_J8zYxbQeQRKtNLHrlFaccwkcOMOJhf_7k3i_UXfVz3wZH8wbd1ygKs75l73tRSR/s640/Ice+Cream+Cone+Cookies.JPG" width="480" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-43580919861511977272012-03-17T16:22:00.000-07:002012-03-17T16:22:38.444-07:00"Eat Me" Cake and Wilton Cake Decorating Class<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF-qADX2nrOInyy7t3MPx_wRq3lZ1bklRtxLmr4mCijvFMAOdSBHbtKgRkj-beVBYJW5vCNnb3TArMaSyAh3OLyi3bHC8b90zKMM8Ug0Nfe4bp3pM5BotuYhthVtwac8ufJTxsD_RNvTb/s1600/Eat+me+Cake2.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF-qADX2nrOInyy7t3MPx_wRq3lZ1bklRtxLmr4mCijvFMAOdSBHbtKgRkj-beVBYJW5vCNnb3TArMaSyAh3OLyi3bHC8b90zKMM8Ug0Nfe4bp3pM5BotuYhthVtwac8ufJTxsD_RNvTb/s640/Eat+me+Cake2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4-UYVMPWGtUsElKtSDWx-MmkP_S52R6C4VlAIK6x3mDP-zboZXJjF4bIoioRm9tAOxklx3_850wRWjZaM3QImP0O9uWCkFFELQBinFl3AAxQPe5S2PYG4XTOLHo1ngDQh5MwEcDR1np6/s1600/Eat+Me+Cake1.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4-UYVMPWGtUsElKtSDWx-MmkP_S52R6C4VlAIK6x3mDP-zboZXJjF4bIoioRm9tAOxklx3_850wRWjZaM3QImP0O9uWCkFFELQBinFl3AAxQPe5S2PYG4XTOLHo1ngDQh5MwEcDR1np6/s640/Eat+Me+Cake1.JPG" width="640" /></a></div><br />
Part of the reason I've been kind of absent from blogging lately is because I just finished the first Wilton Cake Decorating Course. It was only one night per week, but it was three hours in the evening after work and it included us having to bake at home for class. <br />
<br />
I had some mixed feelings about it initially, but it ended up being a really fun and useful class- especially the last two sessions. For our final project, we had to bake and frost a cake at home and bring it into class to decorate with buttercream roses, a shell border, and a written message made from piped icing. <br />
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Since my cake colors turned out bright and eclectic, I decided to pay homage to Alice in Wonderland and pipe "Eat me" onto my cake. <br />
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It's not exactly a St. Patrick's Day cake, but at least it's green!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjuwjxol6PUUNYFPxPkX9_WQnFnVVflI5hyphenhyphenbYwWKKZmNFo4cF-vJrpYTR7w-XO65wp6VmI8EaQoptpvwoJXi-37iYJKCl1yVR54N1j7K6B1u17fwQQa5OIX8s19I8j5uza_YvEteSQ1Ax/s1600/Eat+Me+Cake.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjuwjxol6PUUNYFPxPkX9_WQnFnVVflI5hyphenhyphenbYwWKKZmNFo4cF-vJrpYTR7w-XO65wp6VmI8EaQoptpvwoJXi-37iYJKCl1yVR54N1j7K6B1u17fwQQa5OIX8s19I8j5uza_YvEteSQ1Ax/s640/Eat+Me+Cake.JPG" width="640" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com1tag:blogger.com,1999:blog-234387181988064587.post-41010252704560178052012-03-13T20:54:00.000-07:002012-03-13T20:54:06.193-07:00Salted Caramel Macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGH3j_O1y1B40NGfQbNUAaGrP8k6Wpy-WO9I6Ea82Fvy-V61rio3eXqvdHw89CvBTEi7I4ALSqaseR4xO85EGgiLrtoJpwfQPhVh3OFhIF1ZUI7Y0ygPvM8T_Kls1oXH3CKPDM5p9HL-G/s1600/Salted+Caramel+Macarons.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGH3j_O1y1B40NGfQbNUAaGrP8k6Wpy-WO9I6Ea82Fvy-V61rio3eXqvdHw89CvBTEi7I4ALSqaseR4xO85EGgiLrtoJpwfQPhVh3OFhIF1ZUI7Y0ygPvM8T_Kls1oXH3CKPDM5p9HL-G/s640/Salted+Caramel+Macarons.jpg" width="480" /></a></div><br />
With how long it's been since my last post, you would think that I was away from the world baking entirely for the last two weeks, but not so! I've been doing a lot of baking lately, along with taking a Wilton cake decorating class, and having a really hectic schedule at my day job.<br />
<br />
This past weekend, I helped with a ladies brunch by making lemon and strawberry macarons and mini lemon cupcakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w5tts5xGYlU7iH9ppU3CPe3T3aIZe8aSPebGWeKaNtQbnautBtYni8TsFZcdURftJPB7N2VAVTEPEPZQ7tPQzxi6-Xnl-EB9f2wC79LvDHbsLactIaL3UkTsvJ60nTc-FeSeenxzwd2T/s1600/photo-78.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w5tts5xGYlU7iH9ppU3CPe3T3aIZe8aSPebGWeKaNtQbnautBtYni8TsFZcdURftJPB7N2VAVTEPEPZQ7tPQzxi6-Xnl-EB9f2wC79LvDHbsLactIaL3UkTsvJ60nTc-FeSeenxzwd2T/s640/photo-78.JPG" width="640" /></a></div><br />
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I've been trying to make as many French Macarons as possible because I know that's the only way I'll feel I've mastered them. It is a huge encouragement that I can't remember the last time a batch didn't turn out- just some minor issues with uneven sized cookies, air bubbles, and occasional texture imperfection. The great part is that even when small things are not exactly as I would want them to be, they still taste amazing and people love them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5smiHJWv0WwKJMSeeiHXV2NtJiXOgX_dHEjObz88_gRHwMmgaO6Ns4JRXuLQX-2WEqgcarlxoWpUfWxlojXvClX8WNTlzNVZrKf5f-wayrNvkLty5n9CiIwGcfL3_nPu93PfkELGWqxBu/s1600/Salted+Caramel+Macaron1.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5smiHJWv0WwKJMSeeiHXV2NtJiXOgX_dHEjObz88_gRHwMmgaO6Ns4JRXuLQX-2WEqgcarlxoWpUfWxlojXvClX8WNTlzNVZrKf5f-wayrNvkLty5n9CiIwGcfL3_nPu93PfkELGWqxBu/s640/Salted+Caramel+Macaron1.jpg" width="480" /></a></div><br />
<b>For the Macaron Shells</b> <i>(makes about 34 shells)</i><br />
<br />
3/4 cup almond flour<br />
1 cup confectioner's sugar<br />
1/4 cup superfine sugar<br />
2 large egg whites, at room temperature and aged at least 24 hours<br />
Gold gel food coloring<br />
<br />
Line two large baking sheets with parchment paper or silpats. Pre-heat oven to 300 degrees. Combine almond flour and confectioner's sugar in food processor until smooth. Whisk egg whites using stand or hand mixer until stiff peaks form. Add food coloring. Sift one half almond flour mixture into egg whites and fold until almost incorporated. Add the other half of the mixture and fold until batter ribbons off of spatula.<br />
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Place batter in large pastry bag fitted with plain 1/2 inch round tip. Pipe evenly sized 1-inch circles onto parchment paper lined baking sheets. <br />
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Allow macarons to rest for at least 30 minutes prior to baking. Once you're ready to place in the oven, turn oven temperature down to 275 degrees. Bake macarons one sheet at a time for about 15 minutes until cookies are just set and no longer wiggle with touch. Once cooled, assemble with filling. <br />
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<b>Salted Caramel Filling (by Pierre Herme, source: <a href="http://theboywhobakes.co.uk/2009/08/pierre-hermes-salted-caramel-macarons/">The Boy Who Bakes</a> </b><br />
<br />
200g Sugar<br />
<br />
330g Whipping Cream<br />
<br />
30g Salted Butter + 140g Softened Salted Butter<br />
<br />
Add about 50g of sugar to a saucepan, let it melt, then add another 50g sugar. Continue three times until all 200g of sugar has been incorporated and melted.<br />
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Allow the sugar caramelize until it has turned a deep amber shade. Remove from the heat and add the 30g butter. Add the cream which will spatter and bubble and may seize up and harden but will melt in the next stage (mine did seize up, but sure enough, after a while of heating on the stove with the cream, it combined nicely). Put heat back on and continue cooking until mixture reaches 108 degrees on a candy thermometer. Set aside to cool (I put mine in the freezer for about 5-10 minutes, which helped a lot).<br />
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Beat the remaining butter for 8 to 10 minutes and then incorporate the caramel in 2 additions. Add this to a piping bag fitted with a plain tip and pipe into half of the shells and then sandwich another shell on top. Allow macarons to rest with filling at least overnight prior to eating/serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWYPVDqUxgvDJIc0KPW_I5-7HSdq5SaaveeSb8ThcO6bixivBPB69peFU_1EEPmZ_d4N3h2NrwqZ9J7FWRZBlPtAFoUHGAeH3NRDa36Pj0FrJM1nHUU6FSD20A1ES-OkFRr9b1tAGWwfj/s1600/Salted+Caramel+Macaron.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWYPVDqUxgvDJIc0KPW_I5-7HSdq5SaaveeSb8ThcO6bixivBPB69peFU_1EEPmZ_d4N3h2NrwqZ9J7FWRZBlPtAFoUHGAeH3NRDa36Pj0FrJM1nHUU6FSD20A1ES-OkFRr9b1tAGWwfj/s640/Salted+Caramel+Macaron.JPG" width="640" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-1157454013235807372012-02-28T20:43:00.002-08:002012-02-28T20:44:40.592-08:00Vanilla Cupcakes with Buttercream Roses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqmwSu32_jf8eIf7xsEQDuDesiHt9vu5qzGXobmpozlCgacdD-aHmNgcPF_o2O4s_47yZulkKvmEk7ZV_6bQSr_xcYjQrEEO_eqFqUNJgx_Xk_57fwybN7BNINNQbz7frQMONq3NdoRhz/s1600/Vanilla+cupcakes2.jpg" imageanchor="1"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqmwSu32_jf8eIf7xsEQDuDesiHt9vu5qzGXobmpozlCgacdD-aHmNgcPF_o2O4s_47yZulkKvmEk7ZV_6bQSr_xcYjQrEEO_eqFqUNJgx_Xk_57fwybN7BNINNQbz7frQMONq3NdoRhz/s640/Vanilla+cupcakes2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rjFRFSYOFNQcf52PVJkq5xYmRObbPTSkd7YylkQ0P7Y6r0m9BvU4hrV4Va1aevSzBxEjAYfzzS2AW7E2wPcgvabOr5EPJScgikwYSubH2zUIWSdjMzU4ktTPiyDs2g0ZAOob2mN903YV/s1600/Vanilla+bean+cupcakes.jpg" imageanchor="1"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rjFRFSYOFNQcf52PVJkq5xYmRObbPTSkd7YylkQ0P7Y6r0m9BvU4hrV4Va1aevSzBxEjAYfzzS2AW7E2wPcgvabOr5EPJScgikwYSubH2zUIWSdjMzU4ktTPiyDs2g0ZAOob2mN903YV/s640/Vanilla+bean+cupcakes.jpg" width="640" /></a></div><br />
A beloved person in my life is going through a very hard ordeal right now. Sometimes when a person gets bad news about their health, the people close to them feel like nothing they can say or do will help them through. <br />
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This person I made these vanilla cupcakes for is a wonderfully funny and caring woman. She's also a huge supporter of my baking, which I've always appreciated. She requested vanilla cupcakes because they're her favorite. When you feel powerless in life, it's always nice to be able to do something that's within your means. I probably feel that way even more because I have deep seated control issues, but that's another story!<br />
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To my wonderful co-worker- I love you and look forward to fulfilling more cupcake requests!<br />
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<b>For the Vanilla Cupcakes:</b> (<i>makes 20 cupcakes</i>)<br />
<br />
1 1/2 cups cake flour<br />
3/4 cups all-purpose flour<br />
3/4 teaspoon baking soda<br />
1 teaspoon baking powder<br />
3/4 teaspoon coarse salt<br />
1 stick butter, plus 2 tbsp canola oil<br />
1 cup, plus 2 tbsp sugar<br />
3 eggs, plus 1 white<br />
1 cup buttermilk, room temperature<br />
Seeds from one vanilla bean (you can sub vanilla extract)<br />
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Preheat oven to 350 degrees. Line standard cupcake tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.<br />
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With an electric mixer on medium-high speed, cream butter, oil and sugar until pale and fluffy. Reduce speed to medium. Add vanilla bean seeds. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add egg white, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.<br />
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Divide batter evenly among lined cups, filling each 1/2 to 2/3 full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes.<br />
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<b>For the Vanilla Bean Buttercream:</b><br />
3 sticks butter, unsalted<br />
1/4 block cream cheese<br />
1 vanilla bean (or 1 1/2 tsp vanilla extract)<br />
1/3 cup heavy whipping cream<br />
2 1/2 cups confectioner's sugar<br />
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Cream together butter and cream cheese. Add vanilla bean seeds. Add confectioner's sugar and mix on low. Add heavy whipping cream and increase speed to medium. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtwdO8eS49eeWCBYBKFedDTC8V6UVcucXh9Qj5XXO4Vjyg26hGgg4G29NTpp6A1shGfSpXf_zSM7zlewXsOmyvyPnKAyRD-VfgcBzOAvz30X0aNa1d5e1aZu2nLvu-yPh4zDsVHzpOhgG/s1600/Spring+Cupcakes.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtwdO8eS49eeWCBYBKFedDTC8V6UVcucXh9Qj5XXO4Vjyg26hGgg4G29NTpp6A1shGfSpXf_zSM7zlewXsOmyvyPnKAyRD-VfgcBzOAvz30X0aNa1d5e1aZu2nLvu-yPh4zDsVHzpOhgG/s640/Spring+Cupcakes.jpg" width="478" /></a></div><br />
<b>To decorate:</b><br />
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I piped buttercream onto each cupcake using a french pastry tip. The roses were made by piping onto a pastry nail with swiss meringue buttercream dyed pink. Since swiss meringue buttercream has an egg white and butter base, it's a lot stiffer and easier to decorate with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gY6Du8saxiv8fXP5I8jaPvV_EQQjCqBfXJrUt792JcXR9cpQnIIG4osvRhaWGVOO26zP-dPdpkLx_hBf2rcj8pASKSmyyKJKiJu8_VdEB-qazOxbKId_1_JHkIyY4PG2PwQYJat1LXUw/s1600/Pink+Rose+Cupcakes.jpg" imageanchor="1"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gY6Du8saxiv8fXP5I8jaPvV_EQQjCqBfXJrUt792JcXR9cpQnIIG4osvRhaWGVOO26zP-dPdpkLx_hBf2rcj8pASKSmyyKJKiJu8_VdEB-qazOxbKId_1_JHkIyY4PG2PwQYJat1LXUw/s640/Pink+Rose+Cupcakes.jpg" width="640" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-14553765977849596642012-02-20T16:38:00.000-08:002012-02-20T19:30:50.396-08:00Croquembouche (gluten free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVD7V-VWfqquu4HZA127vYfLxNlveBQO1qVDtb9nT35dHDf6iHRiCpzNgEve0mRAuCtluBgmafQ0-wRMmSrUA3iXiXyGfulZphq0Iv32Zr-97JhhZ989I5L3LKOJpmTfz8fLW0FnMQ3zH/s1600/Croquembouche.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVD7V-VWfqquu4HZA127vYfLxNlveBQO1qVDtb9nT35dHDf6iHRiCpzNgEve0mRAuCtluBgmafQ0-wRMmSrUA3iXiXyGfulZphq0Iv32Zr-97JhhZ989I5L3LKOJpmTfz8fLW0FnMQ3zH/s640/Croquembouche.jpg" width="556" /></a></div><br />
I was feeling very uninspired last week. Work has been tougher to get through lately, traffic has been terrible, and I think I've been letting the small things in life get to me and have been seeing the world through gray-tinted glasses. <br />
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Working an 8-5 office job is really hard for me. I just feel like a number crunching/chipper phone answering/filing robot after a while. Poor Mr. Pixie Crust has to deal with me coming home extremely grumpy after a full day of work and evening of traffic. We just watched all of the seasons of "The Wonder Years" on Netflix and sometimes I feel like Kevin Arnold's dad when he would come home to his chipper wife and grunt in response to her "Work's work!" after she asks how his day was.<br />
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Anyway, I started to feel kind of uninspired with baking because I let that "what's the point?" feeling get to me. Luckily, I came out of it and decided to make some cream puffs because they are my new absolute favorite baked thing to make. To take it to another level, I tried my hand at a small version of a "Croquembouche," which is a tower of cream puffs "glued" together with caramelized sugar. <br />
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<b>For the Pâte à Choux:</b> (<i>Adapted from Martha Stewart</i>)<br />
<br />
1/2 cup, plus 2 tbsp super fine sweet white rice flour<br />
1/4 cup potato starch<br />
2 tbsp sorghum flour<br />
1 cup water<br />
2 tsp sugar<br />
1 stick butter, unsalted<br />
4 large eggs<br />
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<i>*For non-gluten free readers, replace flours/starch with 1 cup AP flour</i><br />
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Pre-heat oven to 425 degrees.<br />
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Place butter, water, and sugar in a saucepan and heat until mixture comes to a boil. Remove from heat and add flour mixture. Stir with a spoon until batter come together. Allow batter to cool for 2 minutes and transfer to bowl of stand mixture. With paddle attachment on and mixer running, add eggs one at a time. Once batter is fully combined, place batter in a large pastry bag fitted with a large plain round tip. Pipe evenly sized rounds (about 2 tsp-1 tbsp worth of batter) 1-inch apart onto baking sheets lined with parchment paper. <br />
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With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.<br />
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<b>For the Vanilla Bean Pastry Cream:</b> (<i>Adapted from <a href="http://www.sprinklebakes.com/">Sprinkle Bakes</a></i>)<br />
2 cups whole milk<br />
1 cup heavy cream<br />
3 Tbsp. cornstarch<br />
1 cup sugar<br />
2 large eggs<br />
4 large egg yolks<br />
4 tbsp unsalted butter<br />
1 vanilla bean<br />
<br />
Dissolve cornstarch in 1/2 cup milk. Combine the remaining milk and cream with the sugar in a saucepan, scrape seeds from vanilla bean and add to milk. Place empty vanilla bean pod in sauce pan and bring to boil; remove from heat.<br />
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Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook. Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking. Continue whisking until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla. Pour pastry cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use. To fill pastry puffs, make a small slit in the sides of the choux and pipe in pastry creme. Gently press back together and set aside.<br />
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<b>For the Caramelized Sugar:</b><br />
<br />
1 cup sugar<br />
1/2 teaspoon lemon juice<br />
<br />
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.<br />
<br />
<br />
<b>To Assemble:</b><br />
<br />
Carefully dip the top of each filled puff into hot caramelized sugar and gradually stack upon each other until a tower is formed. For best results, try out a sample tower before making and using the caramelized sugar. You can use a cake board, goblet-like cup, or styrofoam cone to construct your tower. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR6z1AH4YpQTTPzXkCbIs0du-yfm4daHkEP24Ro8voRnnDz4i9Sk8cwuKdnNmp-qTrNx6fYTvR8oGfDAvAUprEk1HegDvUCCKTps0_WGIAT4spjAbcPtvnS109KRDKaQZYsBATrtjkDE9/s1600/Gluten+Free+Cream+Puff+Tower.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR6z1AH4YpQTTPzXkCbIs0du-yfm4daHkEP24Ro8voRnnDz4i9Sk8cwuKdnNmp-qTrNx6fYTvR8oGfDAvAUprEk1HegDvUCCKTps0_WGIAT4spjAbcPtvnS109KRDKaQZYsBATrtjkDE9/s640/Gluten+Free+Cream+Puff+Tower.jpg" width="478" /></a></div><span class="Apple-style-span" style="font-size: x-small;">All photos by the wonderful Mr. Pixie Crust</span>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-75381180357814600762012-02-14T16:55:00.000-08:002012-02-14T16:56:53.018-08:00Vanilla French Macarons<span class="Apple-style-span" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b>Happy Valentine's Day!</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4nYawBJb41ukHAmJRrM_-ZAKnu1H_VYIBgtrBbrOccZWw9FRTRUo3xmfBgI-6K0kzYAeLy5Wz58Vu2tICVcKPFJnOOkB4X4qiaFIlzACKhypj_ZG6mxdkgc8hqvshKjAGIPAoCIci_Y6/s1600/French+Macarons.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4nYawBJb41ukHAmJRrM_-ZAKnu1H_VYIBgtrBbrOccZWw9FRTRUo3xmfBgI-6K0kzYAeLy5Wz58Vu2tICVcKPFJnOOkB4X4qiaFIlzACKhypj_ZG6mxdkgc8hqvshKjAGIPAoCIci_Y6/s640/French+Macarons.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">*Photo by my awesome brother-in-law</span><br />
<br />
A lot of times I lean towards creating new recipes and concepts for special days, but today is one of those days where I chose to make an "oldie but goodie."<br />
<br />
French Macarons filled with a rich vanilla french buttercream, styled in a lovely, festive shade of pink.<br />
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I hope all of you have a wonderful Valentine's Day! Not only did my sweet husband surprise me with some wonderful gifts, but I took a half day off of work, so as not to get stuck in traffic like <a href="http://pixiecrust.blogspot.com/2011/02/mini-berry-flavored-heart-layer-cakes.html"><span class="Apple-style-span" style="color: red;">last year</span></a>. It took me three miserable hours to go less than 10 miles, people- despite appearances, Los Angeles is not a fun place to be on a day like today.<br />
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<b>For the Macaron Shells (makes 32-35 shells):</b><br />
<br />
2 large egg whites, aged at room temperature at least 24 hours<br />
3/4 cup almond meal<br />
1 cup confectioner's sugar<br />
1/4 cup superfine/castor sugar (whirl regular sugar in a food processor for a similar result)<br />
pinch of cream of tartar<br />
<br />
Line two baking sheets with parchment paper. If you're like me and have difficulty with spatial awareness and piping cookies to be the same size, make sure to draw 1 to 1 1/2 inch circles on the back side of the parchment paper prior to piping. <br />
<br />
Fit a pastry bag with a medium round tip. <br />
<br />
Pulse almond flour and confectioner's sugar together in a food processor for 2-3 minutes, until fine. Sift through a mesh sieve. Re-process remaining large pieces and sift. <br />
<br />
Whip egg whites in bowl using hand mixer, or in bowl of stand mixer fitted with whisk attachment. When mixture is foamy, add cream of tartar. Once whites begin to stiffen, slowly add granulated sugar with mixer running. Egg whites are done when stiff peaks have formed.<br />
<br />
Add food coloring, almond meal, and confectioner's sugar to egg whites. Using a plastic offset spatula, fold mixture until batter is the texture of slow moving lava and it "ribbons" off of the spatula. Scoop batter into pastry bag and pipe onto parchment paper lined baking sheets.<br />
<br />
Hit baking sheets against the counter to remove air bubbles. Allow to sit on countertops for at least 30 minutes to form a "skin." Bake cookies one sheet at a time at 275 degrees for 15-20 minutes.<br />
<br />
<b>For the Vanilla French Buttercream:</b><br />
<br />
1 cup granulated sugar<br />
1/3 cup water<br />
2 large eggs<br />
3 sticks butter, unsalted<br />
1 tsp vanilla extract<br />
<br />
Combine water and sugar in small saucepan and place over medium heat. Place eggs in bowl of stand mixer fitted with whisk attachment. Mix eggs until creamy. Cook sugar until it reaches soft ball stage- 240 degrees. With mixer still running on medium-low, slowly pour hot sugar syrup into eggs. Once incorporated, turn mixer up and mix until fully cooled. With mixer still running, cut up butter into small pieces and add little by little. Once buttercream has come together, switch to paddle attachment, add vanilla extract, and continue to mix for another 2-3 minutes. Pipe buttercream onto one half of each macaron and gently sandwich together.Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-70232719438209510402012-02-12T18:37:00.000-08:002012-02-12T18:37:56.973-08:00Cream Puffs and Mini Chocolate Donuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSsXbKW1t6mgzI_LMASxyy87kvRYN5aQD4RigP50kU1p_rRd1RwXgbPOT1rC6ikGrkIimakxK0VodrO1j1cTJIEDddq_wf0cpm99hPnusuCtPzpQOW604_j3Lb14WSyl5nI5cicI-arHE/s1600/mini+chocolate+donuts.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSsXbKW1t6mgzI_LMASxyy87kvRYN5aQD4RigP50kU1p_rRd1RwXgbPOT1rC6ikGrkIimakxK0VodrO1j1cTJIEDddq_wf0cpm99hPnusuCtPzpQOW604_j3Lb14WSyl5nI5cicI-arHE/s640/mini+chocolate+donuts.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Pu3bngtTdNOqxiF2iBFkoInxWRpCTBSQXkZwc1rPLzPCwA9gy7ZhlUD6Z9BwSN3O4VV-Bi8jcYBwlL4uwgJ2Rj4d8kTI4MGRx2WzpXQ0aREUH-Q6cRf0aRq5DRmkLui5swePY9xqaunM/s1600/strawberry+cream+puffs.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Pu3bngtTdNOqxiF2iBFkoInxWRpCTBSQXkZwc1rPLzPCwA9gy7ZhlUD6Z9BwSN3O4VV-Bi8jcYBwlL4uwgJ2Rj4d8kTI4MGRx2WzpXQ0aREUH-Q6cRf0aRq5DRmkLui5swePY9xqaunM/s640/strawberry+cream+puffs.JPG" width="640" /></a></div><br />
Yesterday Mr. Pixie Crust and I hosted a "weekend before Valentine's Day" brunch for some of our family members and close friends. It was a lot of fun! We had a variety of breakfast foods, cream puffs, miniature donuts, and a mimosa bar. Even though my dear husband isn't one to naturally incline towards hosting large parties, he was very sweet to indulge my idea of having some special people over for a pre-Valentine's day affair.<br />
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A few weeks ago I made Pate a Choux for the first time, or, as it's more commonly known, the pastry part of a cream puff or eclair. Let me tell you- cream puffs are SO incredibly easy to convert into a gluten free recipe. Since there is so little flour in the recipe, I easily substituted AP flour for a mixture of rice flour, potato starch, and sorghum flour. Not only was the recipe easy to convert, but whether they're made the traditional way or the gluten free way, cream puffs are an example of a fancy, extra special dessert that are deceptively simple to make. <br />
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For our brunch, I made two versions: Strawberry mousse filled cream puffs topped with pink white chocolate glaze and traditional cream puffs filled with vanilla bean whipped cream and glazed with dark chocolate.<br />
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I've also included the recipe for these mini donuts below, which are also exceptionally simple to make. You can even use the same glaze for the chocolate cream puffs as you use on the donuts!<br />
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<b>For the Pate a Choux</b> (<i>Adapted from Martha Stewart</i>)<br />
1/2 cup, plus 2 tbsp white rice flour<br />
2 tbsp sorghum flour<br />
1/4 cup potato starch<br />
2 tsp sugar<br />
1 cup water<br />
1 stick butter<br />
4 large eggs<br />
*<i>For non-gluten free readers, replace flours/starch with 1 cup AP flour</i><br />
<br />
Pre-heat oven to 425 degrees.<br />
<br />
Place butter, water, and sugar in a saucepan and heat until mixture comes to a boil. Remove from heat and add flour mixture. Stir with a spoon until batter come together. Allow batter to cool for 2 minutes and transfer to bowl of stand mixture. With paddle attachment on and mixer running, add eggs one at a time. Once batter is fully combined, place batter in a large pastry bag fitted with a large plain round tip. Pipe evenly sized rounds (about 2 tsp-1 tbsp worth of batter) 1-inch apart onto baking sheets lined with parchment paper. <br />
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With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.<br />
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<b>For the Strawberry Mousse filling:</b><br />
1 1/4 cups fresh strawberry puree<br />
1 1/2 tbsp cornstarch<br />
1 tbsp fresh lemon juice<br />
1 1/2 tbsp fresh orange juice<br />
3 egg yolks<br />
1/2 cup sugar<br />
4 tbsp unsalted butter<br />
<br />
3/4 cup heavy whipping cream<br />
<br />
Wash and slice 16 oz of fresh strawberries. Puree in blender. Pour mixture through sieve to filter pulp and seeds. Combine puree, cornstarch, lemon and orange juice, yolks and sugar in small sauce pan. Cook over medium-low heat, stirring continuously until mixture thickens (about 5-7 minutes). Remove from heat. Add butter and stir in until combined. Pour mixture through sieve and into a tupperware or mixing bowl. Place saran wrap directly over curd and place into the fridge to cool. <br />
<br />
Once mixture has cooled, place whipping cream in bowl of stand mixture and whip with whisk attachment until thickened. Carefully fold strawberry curd into whipped cream until fully incorporated.<br />
<br />
<b>To assemble:</b><br />
<br />
Once puffs are cooled, poke a small hole in the side of each one. Fit pastry bag with medium/small round tip and fill with mousse. Fill each puff with mousse.<br />
<br />
<b>For the white chocolate coating:</b><br />
<br />
Scant 2/3 cup heavy whipping cream<br />
1 tbsp corn syrup<br />
6 oz white chocolate<br />
a few drops of red or pink food coloring<br />
<br />
Heat cream and corn syrup over medium heat until sides are bubbly and hot (but not boiling). Remove from heat and stir in chocolate and food coloring until smooth and combined. Dip cream puffs immediately.<br />
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<b>For the mini chocolate donuts: (<i>makes about 30 donuts</i>)</b><br />
<br />
2 tbsp potato starch<br />
2 tbsp sorghum flour<br />
1/2 cup, plus 2 tbsp white rice flour<br />
1/2 cup unsweetened cocoa powder<br />
1 cup brown sugar<br />
1 tsp. baking soda<br />
1/4 cup sour cream<br />
1/4 cup warm water<br />
1/2 tsp. salt<br />
1 tsp. vanilla extract<br />
1/4 cup canola oil<br />
1 egg<br />
<br />
Pre-heat oven to 400 degrees and generously spray or butter mini donut pan.<br />
<br />
Combine the flours, cocoa powder, salt, and baking soda in bowl of stand mixer. Add brown sugar, sour cream, warm water, vanilla, 1 egg and canola oil. Mix until well combined.<br />
<br />
Fill a pastry bag with batter and pipe into cavities of mini donut pan, filling each about 1/2 way full. Bake donuts for 7-9 minutes. Allow to cool in pan before removing and baking next batch.<br />
<br />
<b>For the Chocolate Glaze:</b><br />
<br />
1/3 cup, plus 2 tbsp heavy whipping cream<br />
1 tbsp corn syrup<br />
4 oz dark chocolate<br />
<br />
Combine cream and corn syrup in a small sauce pan and heat over low-medium heat until sides are bubbly and hot. Remove from heat and add chocolate, stirring until smooth. Use immediately after making to glaze cooled donuts.Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-57601035811867151622012-02-04T17:17:00.000-08:002012-02-04T17:17:15.256-08:00Mini Chocolate Cheesecake Ruffle Cakes (GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTJe7F_ZMTjORUiNffgkE3CslfvjlzrW2nUFhIXEy44LGERacQvRKL6OAb_o4WrOzcs9ecQlskFq0Fnzv_aOKaAHNTsouiqVx-dOD556EqbJ_YFwRVvtDMnvwATG94mXJjaqOxCMIXM-Q/s1600/Mini+Ruffle+Cakes.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTJe7F_ZMTjORUiNffgkE3CslfvjlzrW2nUFhIXEy44LGERacQvRKL6OAb_o4WrOzcs9ecQlskFq0Fnzv_aOKaAHNTsouiqVx-dOD556EqbJ_YFwRVvtDMnvwATG94mXJjaqOxCMIXM-Q/s640/Mini+Ruffle+Cakes.JPG" width="640" /></a></div><br />
I'm a sucker for anything "mini" and ruffle cakes are one of my new favorite things to make. This weekend I decided <i>why not combine the two</i>?<br />
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I'm not sure if you've ever made a big batch of mini layer cakes, but it's no walk in the park. I once made mini heart layer cakes, frosted with an offset spatula and what a pain in the butt those were! Not only were they very time consuming because mini cakes aren't as stable as larger cakes to frost individually (they're tiny and weigh almost nothing, so it's hard to get a grip), but I don't own any cake rings, so I baked 3 regular sized round cakes and cut out heart shapes with cookie cutters, layered them together, and frosted them. <br />
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Icing these mini ruffle cakes with a pastry bag is actually much easier than creating a smooth layer with an offset spatula. Especially if you don't bother with sticking a layer of cheesecake in between the cake layers like I did. My main excuse for making these mini cakes is that I'm determined to find as many ways of using my new mini-cheesecake pan as possible. Since each cake comes out of the pan with a narrow, evenly sized height, unlike a cupcake, you can create mini individualized cakes by using this pan without as much fuss. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZuQEClcMrGc2G5Ki6Zgc8X1rO5mgCTOddU1kbXYYp0V3UIJBVzdBketkYk0qfxOSozTaYa5hlUmnS-5vcgQ31BAsBfcV3QECk4NwW25ggb97mBv9Sl5xFGJKRfvJjky4-wBOzyODIR6A/s1600/Mini+Valentines+Day+Cakes.JPG" imageanchor="1"><img border="0" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZuQEClcMrGc2G5Ki6Zgc8X1rO5mgCTOddU1kbXYYp0V3UIJBVzdBketkYk0qfxOSozTaYa5hlUmnS-5vcgQ31BAsBfcV3QECk4NwW25ggb97mBv9Sl5xFGJKRfvJjky4-wBOzyODIR6A/s640/Mini+Valentines+Day+Cakes.JPG" width="640" /></a></div><br />
<b>For the Chocolate Cakes:</b> <i>Makes 12</i><br />
<br />
1/4 cup, plus 1 tbsp white rice flour<br />
1/4 cup potato starch<br />
1 tbsp sorghum flour<br />
2 tbsp cup almond meal<br />
1/4 cup, plus 2 tbsp unsweetened cocoa powder<br />
3/4 cup sugar<br />
3/4 teaspoon baking soda<br />
Scant 1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 large egg<br />
1/4 cup, plus 2 tbsp warm water<br />
1/4 cup, plus 2 tbsp buttermilk<br />
1 1/2 tbsp coconut oil or canola oil<br />
1 teaspoon pure vanilla extract<br />
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<i>PS: If you're not Gluten Free, replace the flours and starches with 1 1/2 cups AP flour</i><br />
<br />
Pre-heat oven to 325 degrees. Grease each cup of mini-cheesecake pan. Set aside.<br />
<br />
Place flours, starch, almond meal, and cocoa powder in food processor and whirl until fully combined. Place in large bowl. Add sugar, salt, eggs, water, buttermilk, oil, and vanilla extract. Stir with large spoon until fully combined, scraping the sides of bowl as you mix.<br />
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Fill each cup about 1/2-2/3 way full. Bake at 325 degrees until cakes spring back to the touch (about 18-20 minutes).<br />
<br />
<br />
<b>For the Swiss Meringue Buttercream:</b><br />
<br />
4 egg whites (from large eggs)<br />
1 cup granulated sugar<br />
3 sticks butter, unsalted<br />
1 tsp vanilla extract<br />
<br />
Fill a saucepan with water and heat on stovetop until simmering. Place egg whites and sugar in bowl of stand mixer. Place bowl over simmering water and whisk continuously until sugar is dissolved and whites are foamy (or until mixture registers 160 degrees on a candy thermometer). <br />
<br />
Place bowl onto mix and beat with whisk attachment on medium-high until fully cooled. Cut butter into pieces. While mixer is running, add butter piece by piece, mixing well after each addition. Continuing mixing until all butter is added and fully combined. Take off whisk attachment, add vanilla extract and food coloring. Beat with paddle attachment for 2-3 minutes.<br />
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<b>For the Cheesecake filling:</b> (recommended- make these the night before, if using)<br />
<br />
1 8-oz package of cream cheese (at room temperature)<br />
1/3 cup sugar<br />
1 large egg<br />
1 tsp vanilla <br />
<br />
Pre-heat oven to 350 degrees. Grease cheesecake pan and set aside.<br />
Combine cream cheese, sugar, and egg. Add vanilla extract. Once mixture is fluffy and has come together, scoop out evenly sized portions and add to each cup of mini-cheesecake pan (do not fill more than 1/2 full).<br />
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Bake for about 14-18 minutes. Allow to cool for 20-30 minutes prior to removing from pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYKewV3T9UdjFeVQBMqHKJ0cmBwMMJV3RgoNtp5UXE3wjIbfApOsHqpqje0W2X5CKtDs3AmeFBSGdscLV8iM7KptRatJnDtiPShUWULOA-Z4WKTKoPUVbeB2tLq5X2GTzyq3PDKz_kZvG/s1600/Mini+Ruffle+Cake2.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYKewV3T9UdjFeVQBMqHKJ0cmBwMMJV3RgoNtp5UXE3wjIbfApOsHqpqje0W2X5CKtDs3AmeFBSGdscLV8iM7KptRatJnDtiPShUWULOA-Z4WKTKoPUVbeB2tLq5X2GTzyq3PDKz_kZvG/s640/Mini+Ruffle+Cake2.jpg" width="480" /></a></div><br />
<b>To assemble:</b><br />
<br />
Cut each cake in half. Place cheese cake layer in the middle of the cake. Once each cake is assembled, pop in the freezer for 10 minutes.<br />
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Frost the tops of each cakes gently, using an offset spatula. To create the ruffled sides of each cake, fit pastry bag with a #103 Ateco tip. <br />
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Hold bag vertically, slot of tip perpendicular to cake. Use a swift back-and-forth motion to make each ruffle column. <br />
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Top each cake with a fondant heart cut-out.Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-89370010795284978022012-01-31T00:08:00.000-08:002012-02-03T00:05:58.590-08:00Fancy Hostess Cupcakes (GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb1xlyqeLFozpcQR4TsxPPX78HbcZrrtQjAuuv8QA3TXTqWGJ-9DQKjAc7_dVGiaBbdbpPbpuDY0bOl2NvglZUJrtusJBXUoPRNGWYgcrWR1woThrL-7Ns6fbjAAylf4fDn19VmZTJb38/s1600/IMG_2788.JPG" imageanchor="1"><img border="0" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb1xlyqeLFozpcQR4TsxPPX78HbcZrrtQjAuuv8QA3TXTqWGJ-9DQKjAc7_dVGiaBbdbpPbpuDY0bOl2NvglZUJrtusJBXUoPRNGWYgcrWR1woThrL-7Ns6fbjAAylf4fDn19VmZTJb38/s640/IMG_2788.JPG" width="640" /></a></div><br />
As much as I might enjoy baking cupcakes that strive towards elegance in flavor and style, I also enjoy certain baked goods that some may categorize as "trashy" junk food. <br />
<br />
While I've never been much of a Twinkie girl, Hostess makes more than one snack cake I adore- <br />
Second place is taken by the always beautiful hot pink coconut-coated SnoBall and first place is (what else) the original chocolate Hostess cupcake.<br />
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These cupcakes are a bit of an homage to the original, except are gluten free, sans lard, and imbued with some fanciness. The cake is adapted from Martha Stewart's One Bowl Chocolate Cupcake recipe and it is without a doubt my new go-to gluten free chocolate cake recipe. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_vPogAp80_U1LGpJ6thgrSp36Kc8nXzpww379xo_PA8BNejMbdftWSBIbYL54l5AGHEac3SzLOcfmxw9Kb_Czn_TlQ0FKkXDyB7xxXfpLvURyQgcHyJaQNhvuhhdXdqKLOyqyjOP7xg6/s1600/Valentine%2527s+Day+hostess.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_vPogAp80_U1LGpJ6thgrSp36Kc8nXzpww379xo_PA8BNejMbdftWSBIbYL54l5AGHEac3SzLOcfmxw9Kb_Czn_TlQ0FKkXDyB7xxXfpLvURyQgcHyJaQNhvuhhdXdqKLOyqyjOP7xg6/s640/Valentine%2527s+Day+hostess.jpg" width="480" /></a></div><br />
<b>For the One Bowl Chocolate Cupcakes</b> (<i>makes 20-24</i>)<br />
<br />
1/2 cup, plus 2 tbsp white rice flour<br />
1/2 cup potato starch<br />
2 tbsp sorghum flour<br />
1/4 cup almond meal<br />
3/4 cup unsweetened cocoa powder<br />
1 1/2 cups sugar<br />
1 1/2 teaspoons baking soda<br />
3/4 teaspoon baking powder<br />
3/4 teaspoon salt<br />
2 large eggs<br />
3/4 cup warm water<br />
3/4 cup buttermilk<br />
3 coconut oil or canola oil<br />
1 teaspoon pure vanilla extract<br />
<br />
<i>PS: If you're not Gluten Free, replace the flours and starches with 1 1/2 cups AP flour</i><br />
<br />
Pre-heat oven to 325 degrees. Line two 12-cup muffin tins with liners. Set aside.<br />
<br />
Place flours, starch, almond meal, and cocoa powder in food processor and whirl until fully combined. Place in large bowl. Add sugar, salt, eggs, water, buttermilk, oil, and vanilla extract. Stir with large spoon until fully combined, scraping the sides of bowl as you mix.<br />
<br />
Fill each cupcake liner about 2/3 way full. Bake at 325 degrees until cupcakes spring back to the touch (about 20 minutes).<br />
<br />
<b>For the Chocolate Glaze:</b><br />
<br />
2/3 cup heavy whipping cream<br />
1 tbsp corn syrup<br />
4 oz bittersweet or dark chocolate, finely chopped<br />
<br />
Heat cream and corn syrup in small sauce pan over low-medium heat until sides are bubbly. Add chocolate and stir or whisk continually until chocolate is fully melted and incorporated. Use glaze immediately.<br />
<br />
<b>For the Cream Filling:</b><br />
<br />
1 1/2 cups chilled heavy whipping cream<br />
1 tsp vanilla extract<br />
3 tbsp sugar<br />
<br />
Add whipping cream to bowl of stand mixer fitted with whisk attachment. Mix on medium-high until mixture starts to thicken. Slowly add sugar and vanilla. Continue to mix until thick whipped cream forms.<br />
<br />
<b>For the Strawberry Sauce:</b><br />
<br />
1 cup fresh strawberries, chopped<br />
1 tsp lemon juice<br />
3 tbsp water<br />
3 tbsp sugar<br />
<br />
Combine all ingredients in a small saucepan and place over low-medium heat. Continue heating covered for about five minutes. Uncover, stir, and cook an additional 1-2 minutes. Mixture should be thick and berries should have released juices. Allow strawberry sauce to cool.<br />
<br />
<b>To Assemble:</b><br />
<br />
Once cupcakes have cooled, cut out the center of each one using a paring knife. Fill each cupcake with a teaspoon of strawberry sauce and top with a piping of cream filling. Continue until all cupcakes are filled. Dip each cupcake into chocolate glaze, holding over bowl until excess has dripped off. Once cupcakes are somewhat dry (place in fridge for about 30 minutes or freezer for 10 minutes), use a thick freezer bag or pastry bag filled with chocolate to pipe swirls on top of the cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWxI09-F7TxE5Feb56oPy_uqlCcBEQ6wb10sT8EfPQHAlUQ5iTiGbEX3ybGaTQ3HJfcxvlkKB3upWPWWIgeWlK2jdP1NI3dGJ1yJJqEgIZyoRBXxp_Nv3kfpjRymqc-aQqSqKXFdIlz_A/s1600/Valentine%2527s+Day+Cupcake.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWxI09-F7TxE5Feb56oPy_uqlCcBEQ6wb10sT8EfPQHAlUQ5iTiGbEX3ybGaTQ3HJfcxvlkKB3upWPWWIgeWlK2jdP1NI3dGJ1yJJqEgIZyoRBXxp_Nv3kfpjRymqc-aQqSqKXFdIlz_A/s640/Valentine%2527s+Day+Cupcake.jpg" width="480" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-8926665208324142632012-01-25T20:15:00.000-08:002012-01-25T20:15:35.406-08:00Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting (GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv10xcJGSd-ivnrH2T20FD0UwHkdBDVYF_3FimpzsYki09HCmxpLtDvkq0Zc0Dc6938uba2ZRJsJo1qCiRVPw9hEwavDIGclAhhWI93e4mJ5TBnM7K7pAx8CzlD2GqCWAiVYsXyRKs192/s1600/Valentine%2527s+Day+Red+Velvet.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv10xcJGSd-ivnrH2T20FD0UwHkdBDVYF_3FimpzsYki09HCmxpLtDvkq0Zc0Dc6938uba2ZRJsJo1qCiRVPw9hEwavDIGclAhhWI93e4mJ5TBnM7K7pAx8CzlD2GqCWAiVYsXyRKs192/s640/Valentine%2527s+Day+Red+Velvet.JPG" width="640" /></a></div><br />
As much as the red velvet cake fad annoys me at times, I do enjoy a well made moist and tangy red velvet cupcake. Now, red velvet cheesecake, pancakes, yogurt, and body wash...that's another story. There are only so many nuances a red velvet cake has that another cake topped with cream cheese frosting doesn't have...right? <br />
<br />
I'm continuing the Valentine's Day celebration with a gluten free red velvet cupcake recipe. They are moist, just the right amount of chocolate, and are topped with a vanilla bean cream cheese frosting. <br />
<br />
A small note about these cupcakes is that I used dutch processed cocoa powder, not unsweetened cocoa powder, which is what I would recommend. The color of my cake came out a deep red, rather than a brighter red because of this, which I knew beforehand, but I didn't want to make a trip to buy a different type of cocoa. In case you're wondering, major grocery stores sell unsweetened cocoa powder, so pretty much any kind you find there should work. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTHv0JQieQWRwN84mZT7zSjwwvPW39xoWtyKcaPvkwePnWocntlmZ3r3D3g1r4C3fuQfVgJY3JTT1RbnDdoOgnEmicNYiCcVOtjmLaagW_9MEFNDigPjeZyJzkQeEqHTxwKeFRw46nReX/s1600/Fancy+Red+Velvet+Cupcake.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTHv0JQieQWRwN84mZT7zSjwwvPW39xoWtyKcaPvkwePnWocntlmZ3r3D3g1r4C3fuQfVgJY3JTT1RbnDdoOgnEmicNYiCcVOtjmLaagW_9MEFNDigPjeZyJzkQeEqHTxwKeFRw46nReX/s640/Fancy+Red+Velvet+Cupcake.jpg" width="480" /></a></div><br />
<b>For the Red Velvet Cupcakes (GF)</b> <i>Makes 20-24 cupcakes</i><br />
<br />
1 cup superfine sweet rice flour<br />
3/4 cup, plus 2 tbsp potato starch<br />
1/4 cup, plus 1 tbsp sorghum flour<br />
1/3 cup sifted almond flour<br />
2 1/2 tbsp unsweetened cocoa powder<br />
1/2 tsp salt<br />
1/4 tsp xanthan gum<br />
2 tsp baking soda<br />
1 1/2 cups granulated sugar<br />
1/2 cup canola oil<br />
3 eggs<br />
1 cup buttermilk, room temperature<br />
1 tsp vanilla extract<br />
1 bottle liquid red food coloring, or several tbsp red gel food coloring<br />
<br />
Pre-heat oven to 325 degrees. Line two 12-cup muffin tins with liners. <br />
<br />
Combine all of flours and starches, the baking soda, salt, and xanthan gum. Set aside. Add oil, sugar, and eggs to bowl of stand mixer and beat with paddle attachment until creamed. Add vanilla. Combine cocoa powder and red food coloring so that it forms a paste. Add to mixture. Combine vinegar and baking soda in a small bowl. Mix together. Add immediately to cake batter and mix until combined.<br />
<br />
Divide batter evenly among liners and bake at 325 degrees for 18-22 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj0O-Vx5Qgltxpk6A4fNsh-rNw3zMd9n-d-Mj3JD_wZnYD3gN8SKTsXMDei12Fwcs335kticOHO9cWpOCarjwTmkflMZQAtpS-Lm_nHtuQ-p436QqaLz7B1QqqMf8zzooT1NIdrpy2vgZ/s1600/IMG_2768.JPG" imageanchor="1"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj0O-Vx5Qgltxpk6A4fNsh-rNw3zMd9n-d-Mj3JD_wZnYD3gN8SKTsXMDei12Fwcs335kticOHO9cWpOCarjwTmkflMZQAtpS-Lm_nHtuQ-p436QqaLz7B1QqqMf8zzooT1NIdrpy2vgZ/s640/IMG_2768.JPG" width="640" /></a></div><br />
<br />
<br />
<b>For the Vanilla Bean Cream Cheese Frosting:</b><br />
<br />
1 16-oz package cream cheese, room temperature<br />
2 sticks butter, unsalted<br />
1 vanilla bean<br />
2 1/2 cups powdered sugar<br />
<br />
Beat cream cheese and butter together using a stand mixer. Scrape seeds from vanilla bean and add. Add 2 1/2 cups powdered sugar and mix until fully combined.<br />
<br />
Once cupcakes are cooled, frost and decorate as desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fAiAvWPZfu7bpEBQHkAOJiuz7emqxhvRvgVPdYa5-Mz6pRZ3zITOA_DNUhbIaTxcSCzaK0uXwTZwP1YtO76Ta-juet_wKbk6P6qbJFfEPhyfq9AfKPB6liJh8R78wPbdG7ZS0PtogleI/s1600/Gluten+Free+Red+Velvet.JPG" imageanchor="1"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fAiAvWPZfu7bpEBQHkAOJiuz7emqxhvRvgVPdYa5-Mz6pRZ3zITOA_DNUhbIaTxcSCzaK0uXwTZwP1YtO76Ta-juet_wKbk6P6qbJFfEPhyfq9AfKPB6liJh8R78wPbdG7ZS0PtogleI/s640/Gluten+Free+Red+Velvet.JPG" width="640" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-20017313111958245782012-01-22T18:01:00.000-08:002012-01-22T18:02:00.001-08:00Breakfast at Tiffany's Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHTe81n6TNRJKZOPhlFFQXPWzm2gsyzofHGhedmYWj1D-oWqkbCDw0-zgzeG7Nrg1xwODtgOV8eT-omgeLdPBQ9akSWZAgg4JMG49XReugVDLUHToehmGTEGN3Pp-DS4j-rY6thAl7QTe/s1600/Tiffany%2527s+Cake.JPG" imageanchor="1"><img border="0" height="521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHTe81n6TNRJKZOPhlFFQXPWzm2gsyzofHGhedmYWj1D-oWqkbCDw0-zgzeG7Nrg1xwODtgOV8eT-omgeLdPBQ9akSWZAgg4JMG49XReugVDLUHToehmGTEGN3Pp-DS4j-rY6thAl7QTe/s640/Tiffany%2527s+Cake.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJpyFOL9_sZ-nLfqcApJiqBLtvz_Iumd_jVEaHgYY5or_U1wOGu-Wmuo18NKWSFf7lVlQb2xzNqO1RaBioAbxrTSlEiIWalW9wCiglI7IKydpQvoqXAq9t24c10cI5_DiTeqDut5gGAsp/s1600/Breakfast+at+Tiffanys+Cake.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJpyFOL9_sZ-nLfqcApJiqBLtvz_Iumd_jVEaHgYY5or_U1wOGu-Wmuo18NKWSFf7lVlQb2xzNqO1RaBioAbxrTSlEiIWalW9wCiglI7IKydpQvoqXAq9t24c10cI5_DiTeqDut5gGAsp/s640/Breakfast+at+Tiffanys+Cake.jpg" width="569" /></a></div><br />
This Christmas, Mr. Pixie Crust bought me my first blue box. He got me a delicate sterling silver and aquamarine necklace from Tiffany & Co. I'm not really one to get super excited about jewelry just because it's from Tiffany's, or to be into a brand because it's fancy or has certain social meaning (unless we're talking L.A.M.B by Gwen Stefani- that's my one weakness). I must say, though, I was pretty excited to see the little blue box under our Christmas tree that morning. <br />
<br />
One thing I love about Tiffany & Co is the history of it. Is Breakfast at Tiffany's not one of the sweetest, coolest romantic comedies ever? 52 years after it was released and Audrey Hepburn is still a major fashion and beauty icon. Gap certainly had me sold on its black skinny pants a couple years back simply because images and footage from "Funny Face" starring Audrey Hepburn was used in the ads. Did I mention that it's also my goal is to re-decorate my apartment just like Holly Golightly's- complete with the bathtub sofa?<br />
<br />
Believe it or not, the first time I saw Breakfast at Tiffany's was with Mr. Pixie Crust a couple of years ago. I think I find it to be an even more romantic movie because I shared it with him the first time and it makes me sentimental. <br />
<br />
In the spirit of Valentine's Day and all things vintage and cool, I've created this Breakfast at Tiffany's cake. The flavor of the cake is Caramel Frappuccino, recreated from <a href="http://pixiecrust.blogspot.com/2011/06/caramel-frappuccino-cupcakes.html">these</a> cupcakes in cake and gluten free form. <br />
<br />
<b>For the Coffee Cake:</b> <br />
<i>Non-Gluten Free readers may sub the rice flour, sorghum flour, and starches for 1 3/4 cups cake flour. Do not add xanthan gum.</i><br />
<br />
<b><i>*Makes four 7-inch round layer cakes</i></b><br />
<br />
2/3 cup superfine sweet white rice flour<br />
1/4 cup sorghum flour<br />
1/2 cup, plus 1 1/2 tbsp potato starch<br />
1/4 cup corn starch<br />
1 tbsp cocoa powder<br />
1 tbsp instant coffee (I used two envelopes of Starbucks Via Coffee)<br />
2 1/2 teaspoons baking powder<br />
1/4 tsp xanthan gum<br />
1 cup milk (you may also use another non-dairy milk)<br />
3 tbsp unsalted butter<br />
4 large eggs<br />
2 cups granulated sugar<br />
<br />
Butter and flour pans and line bottoms with circles of parchment paper. Set aside. Pre-heat oven to 330 degrees. Sift flours, starches, baking powder, and salt together. Set aside.<br />
<br />
Using a stand mixer, beat eggs until foamy. In the meantime, heat milk and butter together on stovetop until milk is hot and butter is melted. Turn off stove. <br />
<br />
Add sugar to eggs and continue beating for 5-6 minutes until batter becomes creamy and fluffy. Add vanilla extract.<br />
<br />
Add milk and melted butter and beat until combined. Add flour mixture 1/4 cup at a time, scraping the sides of the bowl occasionally. Once batter is fully combined, pour equal amounts into each pan. Bake for 25-30 minutes at 330 degrees. Insert a toothpick and gently press the tops of the cakes to check if done.<br />
<br />
Allow cakes to cool in pans for about 15 minutes.<br />
<br />
<b>Please refer to the <a href="http://pixiecrust.blogspot.com/2011/06/caramel-frappuccino-cupcakes.html">Caramel Frappuccino cupcakes recipe</a> for mousse, swiss meringue buttercream and caramel recipes.</b><br />
<br />
<b>To assemble the cake:</b><br />
<br />
Place the baked cake layers in the freezer for about 30 minutes. Place one layer on a cake board right side up. Spread a thick layer of cooled caramel on top of the cake. Next, spread a layer of mousse on top of the caramel. Place a second cake layer on top of the first layer and repeat until all layers are assembled. Spread top layer with a thin layer of caramel.<br />
<br />
Place assembled cake in freezer for 30 minutes or fridge for one hour. Once cake is chilled, apply a thin layer of swiss meringue buttercream to the cake to absorb crumbs. Place cake in the freezer for another 15-20 minutes. Apply final layer of buttercream. Decorate as desired.<br />
<br />
<b>For the Audrey Hepburn Fondant Cake Topper:</b><br />
<br />
I created the top of the cake by finding a pop art image of Audrey Hepburn online and tracing over it with a toothpick onto a round 7" inch of white fondant. With the faint outlines of the drawing leftover on the fondant, I used an edible food pen to draw the details in with color.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidQbmfBk1iyGdSr4SfrTC-ZdNWG63pCQFHB9quKEfEqBZ6kKon6U48hiErcpkVITSo57o6TvAFskAq7xmuLQ3jvwfneihcZhUI-j00ePVMvFzpaauH9YvGM6PWZ1eUN0YTlcjifoVtjI2/s1600/Tiffany+Blue+Macarons.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidQbmfBk1iyGdSr4SfrTC-ZdNWG63pCQFHB9quKEfEqBZ6kKon6U48hiErcpkVITSo57o6TvAFskAq7xmuLQ3jvwfneihcZhUI-j00ePVMvFzpaauH9YvGM6PWZ1eUN0YTlcjifoVtjI2/s640/Tiffany+Blue+Macarons.jpg" width="480" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-66962026738783970832012-01-16T15:30:00.000-08:002012-01-16T17:20:45.649-08:00Raspberry Champagne Cupcakes (GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_2-k138LsBYJkYiav6LzqhKupmaj9l46odTsDvvmmfQ8c3J4BS17dmBcSXgcxFEf6i27LAJXkuLZEQjqJE2lhEFmbX_RXi_8x2Ym2ht3Oqu7Ao8Un4ZTdTdSwYXywiSYHjNqUSikCo5i/s1600/Champagne+Flower+Cupcake.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_2-k138LsBYJkYiav6LzqhKupmaj9l46odTsDvvmmfQ8c3J4BS17dmBcSXgcxFEf6i27LAJXkuLZEQjqJE2lhEFmbX_RXi_8x2Ym2ht3Oqu7Ao8Un4ZTdTdSwYXywiSYHjNqUSikCo5i/s640/Champagne+Flower+Cupcake.jpg" width="526" /></a></div><br />
This recipe incorporates two of my biggest loves: <br />
<br />
Champagne<br />
AND<br />
Cupcakes<br />
<br />
One of the most fun parts of baking these cupcakes is enjoying the leftover champagne. :)<br />
<br />
This recipe is for a moist champagne cake filled with raspberry curd and topped with a champagne french buttercream. <br />
<br />
These cupcakes would be great for Valentine's Day, a wedding, or a bridal shower. I hope you enjoy them as much as I have!<br />
<br />
<b>For the Champagne Cupcakes</b> <i>Makes 24 cupcakes</i>:<br />
<br />
1 cup superfine sweet rice flour<br />
1 cup potato starch<br />
1/2 cup sifted almond flour<br />
1/4 cup, plus 1.5 tbsp sorghum flour<br />
2 tsp baking soda<br />
1/4 tsp xanthan gum <br />
1/2 tsp salt<br />
1 1/2 cups granulated sugar<br />
1/2 stick butter, unsalted<br />
1/3 cup canola oil<br />
6 egg whites<br />
1 cup freshly opened champagne<br />
Seeds from one vanilla bean<br />
<br />
Pre-heat oven to 325 degrees and line two 12-cup muffin pans with cupcake liners. <br />
Combine all of the flours, starches, salt, xanthan gum, and baking soda in a large bowl. Mix together well and set aside. Using a stand mixer, ceam together butter and oil. Add sugar mix for a couple of minutes until fluffy. Add egg whites and mix for another two minutes. Scrape seeds from vanilla bean and add to mixture, mix. Add 2/3 of the dry ingredients and mix until almost incorporated. Add champagne and remaining dry ingredients. Mix until fully combined, scraping sides of bowl. <br />
<br />
Divide batter evenly between cupcake liners and bake for about 20 minutes, until cupcakes spring back to the touch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFgt1zkgVXUZmf09Lm7FxA5w9X-aXkKv1BHtYMUjPFVSgXLOJR6eKCxYBIKeQiNL7ghbJdA01aqER9ENNhs4tTRpcto5q-ZoHsEp3vuY7Syv2IXEOajEebJAR0RV7_GL3G56QMGbTtl9l/s1600/Raspberry+Champagne+Cupcake.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFgt1zkgVXUZmf09Lm7FxA5w9X-aXkKv1BHtYMUjPFVSgXLOJR6eKCxYBIKeQiNL7ghbJdA01aqER9ENNhs4tTRpcto5q-ZoHsEp3vuY7Syv2IXEOajEebJAR0RV7_GL3G56QMGbTtl9l/s640/Raspberry+Champagne+Cupcake.JPG" width="640" /></a></div><br />
<b>For the Raspberry Curd:</b><br />
<br />
1 cup fresh raspberry puree<br />
1 tbsp fresh lemon juice<br />
2 egg yolks<br />
1/3 cup sugar<br />
1 tbsp cornstarch<br />
3 tbsp unsalted butter<br />
<br />
Combine raspberry puree, lemon juice, egg yolks, and 1/3 cup sugar in a small saucepan. Place heat on medium and whisk mixture constantly until thickened. Turn off from heat and add butter. Stir until smooth and combined. Pour mixture through sieve and place in fridge to cool.<br />
<br />
<b>For the Champagne Simple Syrup</b> (optional)<br />
<br />
1/2 cup champagne<br />
1/2 cup sugar<br />
<br />
Combine champagne and sugar in a small saucepan and heat until sugar is fully dissolved. Place in fridge to cool.<br />
<br />
<b>For the Champagne French Buttercream:</b><br />
<br />
3 egg yolks<br />
1 whole egg<br />
1 cup sugar<br />
1/3 cup champagne<br />
4 sticks butter, unsalted<br />
1 tsp vanilla extract<br />
<br />
Place egg yolks and egg in bowl of stand mixer fitted with whisk attachment. Mix on medium high. Place sugar and champagne in small sauce pan, stirring occasionally until sugar dissolves, and heat until mixture reaches 240 degrees on a candy thermometer. Once heat is reached, pour hot syrup into egg mixture as mixer is running. Continue mixing with whisk attachment until mixture is thick and fully cooled. Add butter piece by piece until fully combined. Switch to paddle attachment, add vanilla, and mix for another 2-3 minutes.<br />
<br />
<b>To assemble:</b><br />
<br />
Once cupcakes have fully cooled, cut out the center of each one using a small paring knife. Using a pastry brush, brush the tops of each cupcake with champagne simple syrup. Next, pipe raspberry curd into the center of each cupcake.<br />
<br />
Decorate as desired.<br />
<br />
<b>For the White Chocolate Flowers:</b><br />
<br />
These cupcakes were inspired by <a href="http://www.cupcakescouturemb.com/">Cupcakes Couture's</a> Mimosa cupcake. I love the pretty, yet slightly deconstructed and modern look of their chocolate flower cupcake designs.<br />
<br />
To make each petal, I melted Wilton pink candy melts and piped petal shapes onto a parchment paper lined rolling pin. Before the chocolate dried, I used my finger to thin out and shape each petal.Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2tag:blogger.com,1999:blog-234387181988064587.post-27757858621509875292012-01-11T23:50:00.000-08:002012-01-11T23:50:29.658-08:00Strawberry Mini-Baked Donuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uwaVo6waQ9D-VmOM2NrO8HyBLjlBfnrmri8_fB74O3EtJE0i14iqiuXOHyeAtwtqevHrV6YJWRNg44E0ak1r_cAm-nZVI_TGWC1ZSaIxjkbzanCZtylAUa042Yz-uqbScK52zaMmPvKc/s1600/Mini+Strawberry+donuts.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uwaVo6waQ9D-VmOM2NrO8HyBLjlBfnrmri8_fB74O3EtJE0i14iqiuXOHyeAtwtqevHrV6YJWRNg44E0ak1r_cAm-nZVI_TGWC1ZSaIxjkbzanCZtylAUa042Yz-uqbScK52zaMmPvKc/s640/Mini+Strawberry+donuts.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbd-x65A6ayHEwEHgcZDSDQhH2I33IrhLcUNoiLPRS7wEcoEQBp4M2T0A1rUFqJZCaOBRAhWyoNFi61P4nBxuzY6yExrnlUjTFo6LI94V_ZqG2vP0GS7O4Ag5png8kEQzllA7GE31-oOl/s1600/Mini+Pink+Donuts1.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbd-x65A6ayHEwEHgcZDSDQhH2I33IrhLcUNoiLPRS7wEcoEQBp4M2T0A1rUFqJZCaOBRAhWyoNFi61P4nBxuzY6yExrnlUjTFo6LI94V_ZqG2vP0GS7O4Ag5png8kEQzllA7GE31-oOl/s640/Mini+Pink+Donuts1.JPG" width="640" /></a></div><br />
One of my favorite things about Valentine's Day is the excuse for me to drench the apartment, the office, and my baked goods in pink. To start the holiday right, I'm sharing a recipe for strawberry mini-baked donuts that will capture any girly girl (or boy's) heart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBdj0li6pcnoYbVhuKdDOGgQ1mteFB3iH7x-sQnLuTs9vlvysAVeGJweDC0PjpyjYxo_zGGKTJ_MhuqJCWdD0cPSahkLYTZHFaz3_GoLw1es6OFmnhEZ1V5SrZHBfs8sryqX9p0k2cZQ4/s1600/Mini+Pink+Donuts2.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBdj0li6pcnoYbVhuKdDOGgQ1mteFB3iH7x-sQnLuTs9vlvysAVeGJweDC0PjpyjYxo_zGGKTJ_MhuqJCWdD0cPSahkLYTZHFaz3_GoLw1es6OFmnhEZ1V5SrZHBfs8sryqX9p0k2cZQ4/s640/Mini+Pink+Donuts2.jpg" width="484" /></a></div><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;"><b>For the Mini Strawberry Baked Donuts </b><i>(Makes about 30 mini donuts)</i></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;">1/2 cup potato starch</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1/2 cup sorghum flour<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">3/4 cup sweet white rice flour<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1/2 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1/2 cup strawberry milk powder (I used Nesquik)<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1 tsp. baking soda<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1/2 cup buttermilk<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1/2 tsp. salt</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">1 tsp. vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #1a1a1a; font-family: Arial;">¼ cup canola oil</span></div><span style="color: #1a1a1a; font-family: Arial;">1 egg</span> <br />
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<span style="color: #1a1a1a; font-family: Arial;"><i>*If you would like a bright pink color to your donuts, feel free to add a couple of drops of pink food coloring to your batter</i></span><br />
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<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;">Pre-heat oven to 400 degrees and spray donut pan with non-stick cooking spray. Combine all dry ingredients in a large bowl. Add egg, buttermilk, canola oil, and vanilla extract. Whisk by hand or mixer. Scoop batter into large pastry bag fitted with a medium round tip or into a freezer bag with the corner cut. Pipe batter into donut cavity until about 1/2 way full. Bake donuts for 7-9 minutes, until they spring back to the touch.</span><br />
<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;"><br />
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<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;">Allow donuts to cool in pan for 5 minutes and then remove and place on parchment paper or cooling rack. Re-fill pan and bake next batch.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs9fsLWMdp6cc3b_cCMsu96VhIBHvaMdvEntwIIRARzwk0VsKd1OJKmPfXiPX7DL8Ao4gAx7U5XcImJx_cxf4JJrG86ErW8LENK7m5mWIKELazhvODJ6CxY6RzSlh9wLgMRrc76qT9wDb/s1600/Valentines+Day+Donuts.JPG" imageanchor="1"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs9fsLWMdp6cc3b_cCMsu96VhIBHvaMdvEntwIIRARzwk0VsKd1OJKmPfXiPX7DL8Ao4gAx7U5XcImJx_cxf4JJrG86ErW8LENK7m5mWIKELazhvODJ6CxY6RzSlh9wLgMRrc76qT9wDb/s640/Valentines+Day+Donuts.JPG" width="640" /></a></div><br />
<span style="color: #1a1a1a; font-family: Arial;"><i><br />
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<span style="color: #1a1a1a; font-family: Arial;"><b>For the Glaze</b></span><br />
<span style="color: #1a1a1a; font-family: Arial;">1 cup powdered sugar</span><br />
<span style="color: #1a1a1a; font-family: Arial;">1-2 drops pink food coloring </span><br />
<span style="color: #1a1a1a; font-family: Arial;">2 tsp strawberry extract</span><br />
<span style="color: #1a1a1a; font-family: Arial;">1 1/2 tbsp milk</span><br />
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<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;">Line counters with parchment paper. Place powdered sugar in a bowl. Add strawberry extract, milk, and food coloring. Stir vigorously until sugar is fully dissolved. </span><br />
<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;"><br />
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<span class="Apple-style-span" style="color: #1a1a1a; font-family: Arial;">Dip each donut in glaze, allowing excess to drip off before setting down on parchment paper. Decorate as desired.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzEbVIr7dst5HEKNXr1_eXkFOznKLlhGqYGLF0uQ5cA-oKv7cnZ4OizTyzV-0B4utLekWokdQpVUW_yemT3pk0xNjkl-8JMuTTVAuw_UfHyEAvsk-UB9ZQYwYG2IrAb3B86Ph7zO_jmTI/s1600/Mini-baked+donuts.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzEbVIr7dst5HEKNXr1_eXkFOznKLlhGqYGLF0uQ5cA-oKv7cnZ4OizTyzV-0B4utLekWokdQpVUW_yemT3pk0xNjkl-8JMuTTVAuw_UfHyEAvsk-UB9ZQYwYG2IrAb3B86Ph7zO_jmTI/s640/Mini-baked+donuts.jpg" width="467" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com0tag:blogger.com,1999:blog-234387181988064587.post-89712095463212511222012-01-06T16:06:00.000-08:002012-01-06T16:21:51.294-08:00Homemade Fruit and Nut Bars (V, GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PQEu6Qfx0KprJvOEPlph8eM0yEtY_eJDP5ZrIX2ybVGyVOquIwAQS8Oy5aBMeXoG5aesk8j8d0LczongcIpbOi9y3BuFcFrYVYs0yjhQrVcb3UUB1q8FUcmvyE5B31HaF3I17cLoOvGu/s1600/Homemade+Fruit+and+Nut+Bar.JPG" imageanchor="1"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PQEu6Qfx0KprJvOEPlph8eM0yEtY_eJDP5ZrIX2ybVGyVOquIwAQS8Oy5aBMeXoG5aesk8j8d0LczongcIpbOi9y3BuFcFrYVYs0yjhQrVcb3UUB1q8FUcmvyE5B31HaF3I17cLoOvGu/s640/Homemade+Fruit+and+Nut+Bar.JPG" width="640" /></a></div><br />
Today's recipe is so healthy, it may downright shock you. I'm not blogging about a Paula Deen-esque granola bar filled with yogurt chips, peanut butter, brown sugar and butter.<br />
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NOPE. Absolutely no added butter, oil, or sugar to be found here. <br />
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These, my lovely readers, are homemade fruit, nut, and oat bars containing nothing but dried fruit, nuts, grains, and a bit of unsweetened chocolate. You see, I believe in purity with certain things- dessert should be dessert- use butter, use shortening, use sugar. Please, the more the better. Dessert is meant to be indulged in on special occasions or, if you're like me, all of the time in moderation. It is not meant to be a meal, or to provide any sort of nutrition.<br />
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The same is true for health food, only inverted. I don't believe in unhealthy granola bars, high calorie muffins (except maybe the pumpkin cream cheese one from Starbucks?), or sugary yogurt parfaits. I simply do not see the point in pretending to be healthy, while eating something that contains the same amount of saturated fat and/or refined sugar as a big hunk of cake. I would much rather just have the cake!<br />
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Anyway, I'm done with my rant. <br />
The reason I've decided to make these bars on Pixie Crust is because I've fallen in love with Kind Bars and Lara Bars. Since I've gone gluten free, I've eaten one pretty much every day. The best part? They're gluten free and vegan, so pretty much everyone can eat them. Plus, they're made only of natural, raw ingredients like dried fruit and nuts. <br />
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I really like breakfast foods that I can eat on the go because despite the fact that I love baking, I'm not necessarily inclined towards a baker's schedule. I typically hit my alarm until I have only 15-20 minutes to get out of the door. I grab a bar and a piece of fruit and I'm out ready to face the mean freeways of Los Angeles. <br />
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Mr. Pixie Crust and I are also on a bit of a health kick now that it's the New Year. Let's just say that we've both packed on a few newlywed pounds. I used to live a lifestyle of eating sad frozen diet dinners every weeknight and going to the gym a few days a week (mainly out of boredom), but now I'm 1000% happier and a bit plumper for the wear.<br />
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Don't worry, I'll continue to post desserts 95% of the time, I just figured a break might be in order now that the overindulging of the holiday season has passed. <br />
<b><br />
Homemade Fruit and Nut Bars (<i>Makes 8 large bars</i>)</b><br />
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<b>Ingredients</b><br />
½ cup flax seed meal (I used Bob's Red Mill)<br />
1 cup quick cook oats (I used Bob's Red Mill GF Oats)<br />
1/2 cup almond meal <br />
1 cup dried cherries <br />
1 cup chopped pistachios (roasted, unsalted)<br />
Pinch of salt<br />
3 tbsp cacao nibs <br />
1/2 cup water + approx. 1-2 tbsp<br />
1 tsp pure vanilla extract<br />
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<b>Instructions:</b><br />
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Preheat the oven to 325ºF. Spray an 8x8 pan with non-stick cooking spray and set aside.<br />
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Place cherries in a mini-chopper or food processor and pulse until chopped.<br />
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Place all dry ingredients in a large bowl. Add water and knead or stir until mixture is pliable and forms a ball.<br />
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Press mixture firmly and evenly into the prepared pan. Cut into squares with a sharp knife or pizza cutter before placing in the oven.<br />
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Bake for 20-22 minutes.<br />
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Enjoy!<br />
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<b>Nutritional Stats:</b><br />
230 Calories<br />
11g Protein<br />
8g Fiber<br />
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You can give them cute packaging, if you're so inclined:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb32Vpw8EkJm8zXkzp00n2AL-6oc-SjpXWAuoHBreA-OvScdyLAZusmZzUIFG80mMP9vvJDzgyxiEcCP4Iwq210cRSjB5wYVzwFJQRHHTSV3QNF7NyXtyNzug9K2t-_gKRkewFWUAdjG_3/s1600/Homemade+Granola+Bar.JPG" imageanchor="1"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb32Vpw8EkJm8zXkzp00n2AL-6oc-SjpXWAuoHBreA-OvScdyLAZusmZzUIFG80mMP9vvJDzgyxiEcCP4Iwq210cRSjB5wYVzwFJQRHHTSV3QNF7NyXtyNzug9K2t-_gKRkewFWUAdjG_3/s640/Homemade+Granola+Bar.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQmdMky0t8TE0FusHepWm2PIrDW1gxdHYIBy35d10kRaslBqb1gPLcQINhDSJkUKeEygVNNrye5UpOgJydD6TfzGNFYkctSxfRLS-bnzCDcxzZolnLY0HdI4tny6UqvLplm1Ynwydevx7/s1600/Homemade+fruit+and+nut+bar1.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQmdMky0t8TE0FusHepWm2PIrDW1gxdHYIBy35d10kRaslBqb1gPLcQINhDSJkUKeEygVNNrye5UpOgJydD6TfzGNFYkctSxfRLS-bnzCDcxzZolnLY0HdI4tny6UqvLplm1Ynwydevx7/s640/Homemade+fruit+and+nut+bar1.JPG" width="640" /></a></div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com3tag:blogger.com,1999:blog-234387181988064587.post-59774529262435962442012-01-01T13:54:00.000-08:002012-01-01T13:55:56.435-08:00Mini Oreo Cheesecakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNSGZ0ZMuHcYiwyVShVh9h_VP3jFWLt10I-EBBB4zo8sXC8J1TfsrwlC1d5KC3sIZsIJajZX5kVKIH3CCUhzRvpKAWAMYZ95rLPagGObcfY9ugZVi0Cc20FRPeNi-YsAHcCUL0WrXcgad/s1600/Mini+Oreo+Cheesecakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNSGZ0ZMuHcYiwyVShVh9h_VP3jFWLt10I-EBBB4zo8sXC8J1TfsrwlC1d5KC3sIZsIJajZX5kVKIH3CCUhzRvpKAWAMYZ95rLPagGObcfY9ugZVi0Cc20FRPeNi-YsAHcCUL0WrXcgad/s640/Mini+Oreo+Cheesecakes.JPG" width="640" /></a></div><div><br />
</div>Happy New Years!<br />
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<div>To ring in 2012, why not make these delightful mini Oreo cheesecakes? They are simple to make and are super tasty. In fact, since one of my resolutions is to live a healthier lifestyle, I've been avoiding the extras in the fridge today that have been tempting me. </div><div><br />
</div><div>I'm the proud owner of a new mini-cheesecake pan and I was determined to use it straight away. This recipe is perfectly portioned to make 12-mini cheesecakes, so if you don't have a pan, you may use mini or regular sized cupcake liners and pans, but the recipe will likely make fewer regular cupcake-sized cheesecakes (maybe 9 or 10) and more mini cupcakes-sized cupcakes.</div><div><br />
</div><div>To make the cheesecakes more festive for New Years, I topped each with whipped cream and various edible sparkly decorations (a fondant sparkly ball on some, metallic dragees on others).</div><div><br />
</div><div><u style="font-weight: bold;">For the Mini-Oreo Cheesecakes:</u> <i>Adapted from Chicago Metallic Mini-Cheesecake Pan box recipe</i></div><div><i>Makes 12 mini cheesecakes</i></div><div><b>Filling:</b></div><div>1 8-oz block cream cheese (at room temperature)</div><div>1 egg</div><div>1/4 cup granulated sugar</div><div>1 tsp vanilla extract</div><div>2/3 cup finely crushed oreo cookies</div><div><br />
</div><div><b>Crust:</b></div><div>3/4 cup finely crushed Oreo cookies (<i>I used Glutino brand gluten free sandwich cookies- terrible name, good cookies</i>)</div><div>1/4 stick butter, melted</div><div><br />
</div><div>Preheat oven to 375 degrees. Spray or butter mini cheesecake pan. Place oreos in food processor and crush until fine. Combine Oreos and melted butter in a bowl. Place about a tablespoon of oreo crust into each cup and press down into pan slots until even and flat. </div><div><br />
</div><div>Blend cream cheese, egg, vanilla extract and sugar together until fully combined. Fold in crushed Oreo cookies. Distribute batter evenly among each cheesecake pan slot. Bake at 375 degrees for about 14 minutes. Allow to cool in pan for about 30 minutes and refrigerate until ready to serve.</div><div><br />
</div><div><i>NOTE: I crushed my Oreos a little too fine, which gave my cheesecake a more overall chocolate look. I also made extra crust and put a little too much in each cheesecake cup. The recipe provided is for less crust to allow for more filling: crust ratio. </i> </div><div><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpK48b9BOpCE5KPWmPJi5SNnpaONHCrvOPAfDSsSfgEi31tXR5QkdDPSt-ttAAKfXMOpDI61u3d43c0MRcaQsLwNeKtcNzP4VrRWjhw_2BKXvOsmuG7SI_NggZQyfy5r39pPjDCa_XMB7/s1600/Mini+Oreo+Cheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpK48b9BOpCE5KPWmPJi5SNnpaONHCrvOPAfDSsSfgEi31tXR5QkdDPSt-ttAAKfXMOpDI61u3d43c0MRcaQsLwNeKtcNzP4VrRWjhw_2BKXvOsmuG7SI_NggZQyfy5r39pPjDCa_XMB7/s640/Mini+Oreo+Cheesecake1.jpg" width="462" /></a></div><div><br />
</div>Heather http://www.blogger.com/profile/10270440378406131114noreply@blogger.com2