tag:blogger.com,1999:blog-39001169338725375512024-03-05T23:55:54.485-05:00Pint-Size BakerBaking my way through life.Unknownnoreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3900116933872537551.post-34918253357867391282010-07-30T10:05:00.003-04:002010-07-30T10:17:39.803-04:00Pint-Size Baker Has Left the Building!Ok, so I haven't really left but we have moved ("We" being me, myself, and I)!<div><br /></div><div>I am BEYOND excited to make this announcement to all of you... </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><b><a href="http://pintsizebaker.com/">Pint-Size Baker</a> has an official website!!! *Insert Hoots, Hollers, and Applause here*</b></span></div><div><br /></div><div><br /></div><div>So what are you waiting for??? Head on over to <a href="http://www.pintsizebaker.com/">PintSizeBaker.com</a> and make sure you<a href="feed://pintsizebaker.com/feed"> Subscribe to the RSS feed</a>!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3900116933872537551.post-22055380955863461502010-07-10T19:25:00.019-04:002010-07-12T16:57:53.818-04:00Baking Adventure #25<div style="text-align: left;">Well hello there! Fancy meeting you here.</div><div><br /></div><div>We are about half way through the summer, and it has been the busiest, yet one of the best! Last week was my birthday/July 4th weekend, and I opted to make two of my grandma's <a href="http://pintsizebaker.blogspot.com/2010/04/baking-adventure-19.html">Strawberry Pies</a> instead of one and a blueberry tart. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxDg1W2hlixxZebOXYYzIa2SldtSWg3n4VJqwpaVVx8KDLlg_vw7Gm4YH3Ni7N9nA6z6lC3iaegExgPez7I8RhOKIMKo3tV_ErRsWYuerl3B_wy9vUwFVkzj7-GQUKyoqF35n3O2Sw84/s400/IMG_1282.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493011751401645986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>It's funny, since I have had this blog and everyone knows I love to bake for others, this year on my birthday, no one asked what I did or what I got for my birthday. Instead, the first and pretty much only question was "Did someone bake YOU a cake?" Well folks, I must report that no one baked me a cake. In fact, while I had MANY birthday desserts (and by many, I mean cheesecake, creme brulee, berry filled churros, ice cream, dark chocolate cake... okay I'm done incriminating my diet), I did NOT once have a slice of birthday cake. It's probably for the best though. Tony Horton, Mr. p90x, would not have been supportive of my birthday dessert binge. (Yes, you're reading this right. I'm currently on Day 43 of p90x. Began on Memorial Day.)</div><div><br /></div><div>Anyways, back to this week's baking adventure! Not sure why I went off on that tangent... </div><div><br /></div><div>FOCUS ASHLEY FOCUS!</div><div><br /></div><div>This week's baking adventure is a baked good that I am not so much a fan of typically. In fact, when I first tasted this particular recipe for it, the person allowing me to try it didn't even know what it was called; thus, allowing for no preconceived judgements to be had, so without further ado...</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">BLONDIES (or Blonde Brownies) w/Old Timey Caramel Frosting</span></b></div><div><br /></div><div><br /></div><div>A little background on Blondies: Blondies were actually developed before Brownies. </div><div><br /></div><div>Ok, that's it. There's your background. You're welcome.</div><div><br /></div><div>This recipe was given to me by a friend's mom who tweaked it to make it her own by adding in butterscotch chips and adding a caramel frosting. SWEET doesn't even begin to encompass the final result, so if you're into things with less sugar, DO NOT TRY THIS AT HOME but if you're into things that melt in your mouth, ignore the previous warning and give it a try!</div><div><br /></div><div>First things first: P to the R to the E to the P! [or PREP for those of you who aren't chipper like me in the morning]</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oy_vF6OqhaXRRjxyhdjQ-Znfi_9Bw9nFp3Xo_sJ4RxOiLj9Jhc_FuJxp_9r38Z8W54pV6UpbSaLuwBWmIHMoLUtZWeOnc9VQNyamDcySJVGoBBSxHP-QCeGc-X-0cZkzWxVxVJusc1w/s400/IMG_1305.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493011760165914994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The first step in the Blondie making part of the recipe is to melt the butter and brown sugar until smooth.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVftOIRMFKTeIA_zYUWjzS428tNdRlu5pB_v2DzPAV0sN8qmcYepLr-hUgWMqWGxMw8g25L35rmtaP4UR_B7qL7csGdMoq1giyYHeDpbFd9upTrGaod4qQ6QoVf0g9WFNhxTSiUEMAXY/s400/IMG_1306.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493011770660532786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>While the butter and brown sugar are melting, combine the flour, baking powder, and salt, and roughly chop up the pecans. </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpggKDs-IAsoXZ3-MgCTQR3mQk17m-jSdAF8GI_zV5A4HDb0O7OMgEEhyKLDCPVTgzmRuCajeVdeK01sy5anN_Ul2YvRP8MlDvyfz6LB-P_3QXeIEzJywfnBh5lyHJwdpcY69eh8PzhXU/s400/IMG_1307.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493011774295177426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I halved this recipe, so this is about half a cup. [Make sure to keep stirring the sugar and butter so that it dissolves together well and doesn't burn. If you're NOT a multi-tasker, it's more than okay to chop up the nuts before beginning this step. I just prefer to live my baking life on the wild side.]</div><div><br /></div><div>After the butter/sugar mixture becomes smooth, remove it from the heat and let cool for about 3-5 minutes while continuing to stir. Next, it's time to add the eggs one at a time... but before you do, did you let the buttery sugar cool long enough? Not sure? Well check and see! Otherwise when adding the eggs, you could be making some sweet scrambled eggs instead!</div><div><br /></div><div>After adding the eggs, add in the flour mixture making sure to incorporate about 1/3 at a time until everything is fully combined and smooth and dreamy.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85fYbwSX7s1HwtEiWDV6IsLHRci_auxsmknO692HReV1gyYXdGyjfXfcM_dU8DHvta0Xup9KrIdosWMajOc-qLVIo8JgA7izmc-Qjd5NYZ3og_cpCbcpMP-AaAI6eLl_wINFvwpVPikM/s400/IMG_1308.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493011788176200946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnZ4y1KJY6NMkP7AzeQ-KTrw91RBav2NrPX17CMqbbIDbmqtiDRgigA2PN5ZOCbS7pyxNj2SMxUwMB35bw6cyHG9K1OOeS_MA7poZRE1vWFXnH1aq5EnIFhgGhxKa6cPuB7V3T3oFpSw/s400/IMG_1309.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493012858855928770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>After smooth and dreaminess is obtained, stir in the pecans, vanilla extract, AND bbb-bbb-baaaaa [that was my attempt at making a trumpet sound] the butterscotch chips.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TD6JoCrxFPUzo6FhbkOIHumExIngYFBRCebpj4jOaaEyogab948WVN_EbLUqwmMutk1m7gPjBhPdo-zDFy6RZKUNMVaaeYK4q9AACvn7lwMqqEMbL07ENYWMuRwAMYyhmb6WdX2L3SY/s400/IMG_1310.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493012866766836050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Once combined, pour the batter into a greased pan and bake in the oven at 350 for about 25-28 minutes.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyzSX_JiiGW16ehQr6wrNymliJf81hCbIzExzd4pKi7d6YTfzDuejr1gEmUTk3WlAES2FjlxPV6C-Bjhxgf2WvRft5RgdRCmGh5JsqEnJsRjP8qJCPFXzN6HvOElSgTb7uH-HDSJrLaY/s400/IMG_1311.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493012883478800130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>After the blondies have baked, allow them to sit out to cool and go to town on making the frosting! </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkbJbfHDJ0QkkwKwl9krwq02_iUvbc-C7-iiFrkaSwg_DpKmyrNWnn2M0wOrI3fNcHGzvKEXDIpIEPT6WRydRUtdaRc4Scw1uald9weLNJxwbv07kI_1stpeDERu3XefZAWKFrGjNHr0/s400/IMG_1315.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493012887616588722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Allow me to interrupt this post for a bit, have I told you lately how much I love frosting? I love it so much in fact that I could eat it with a spoon and nix the cake that typically comes with it altogether, so here's my ode to Frosting (as sung to the tune of "We Love you Conrad" from Bye Bye Birdie):</div><div><br /></div><div>"I love you frosting,</div><div>Oh yes I do.</div><div>I love you frosting,</div><div>You know it's true.</div><div>When you're not near me,</div><div>I'm blue.</div><div>Oh Frosting, I LOVE YOU!"</div><div><br /></div><div>Ok, where was I? Oh yes, making the frosting...</div><div><br /></div><div>Before beginning, make sure to clean out the saucepan you used to make the batter (unlike when making <a href="http://pintsizebaker.blogspot.com/2010/06/baking-adventure-24.html">Texas Sheet Cake</a>) or get a new saucepan. Melt more butter and sugar together and allow to boil for a few minutes while stirring occasionally.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9zR8u8Goy7CXTptgvfqKFLa954DqnyTRF3ROAoXG5yIuSBukcxDVmMDjLxXu6gMR5F778HJcYSe0ZcTwLhIyMY-qV_mzyzITTCSij59SROaySGH3BvZZ6oOl51aGkLKEhuSbLDVCr-4/s400/IMG_1313.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493012892515046818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Let cool slightly and add powdered sugar and milk.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIOhjT-Fw-ZYdTizEBfPlUIZv4zcLM_mxDh7uXRuTfDSzCa7XPAqn6AEcKTQJPDK1NwYT4L3IjKoJa_rlZTwVvO0BdeF9pve44UJ7BsXcj13Yr4U4AzZx6Mg6gorhyrKw_Ise9fLEc3M/s400/IMG_1316.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493014669034323650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Then stir to combine and create the most luscious caramel frosting you will set your eyes on.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR_bcHUFtyCfNifuVKPjtG-DSGy24agt8W4_rIEdWjeX2YAf88aEU_Mdcsu3UWxz4ysTnM6Lud1ytga5SU1x5iR4n4RQTWYSppzYL_l5emNb7P6JGqFSDl-w5-No8Wn9DQsghqg0ARG0/s400/IMG_1317.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493014675326413234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Pour said luscious caramel frosting over the top of the cooled Blondies and allow to cool completely before cutting into. This will take a couple of hours, so if you absolutely have no self control and can't wait, grab a spoon and dig in! (In fact, I highly recommend this method of consumption.)</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pQPVgXkRLm2EEXhmDS_zmMgIJA22KtucAl0F_MynAWl4_8f5wKe2Oe2Nu9TL9elnF79sxwQjR_mHy0r994duWJLKxSNHXa297Vq0NUsCIyh_yUVDybez7SjcDO5mDPGKvBgsHX1QiYY/s400/IMG_1318.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493014678975964626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7_DgvfPTtUiP8DTLtfUOaXdp_oku0QjanRFs_W2au2hBjd-itynZ8kQfrZonlyFZ3R8CAKeHMcJuqxUNcZeFoddxvtvvJd5qyugh3ICd6uoUo0gfrJ6PKHkU_ApbkiQqiq1Yk7oEGME/s400/IMG_1319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493014684120597058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>Now, you would think that would be the end of this blog post right? RIGHT. Well, I am here to tell you otherwise. Before we go, I should tell you a story and it goes a little something like this:</div><div><br /></div><div>Once upon a time... There was a pint-sized princess. This princess loved to make sweet, scrumptious things and share with everyone in the land. One day, the princess decided to make a dessert named after her golden locks. This dessert was called Blondies. Everything went smashingly when preparing, making and cooking the Blondies until... duh duh duh... it was time to clean up after sitting the Blondies on the castle counter to cool... Something I forgot to mention is that this princess is quite a clumsy one... and while attempting to clean up the kitchen so that Queen Mom wouldn't banish her for a making a mess, the princess accidentally knocked the cover on the stove and the Blondies pan began to slide to its death on the floor. ALAS, the princess immediately grabbed the pan and all was saved and they lived happily ever after.</div><div><br /></div><div>THE END</div><div><br /></div><div>[Please reference the picture below for evidence regarding the heroic efforts of the princess of our story to save the Blondies.]</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4ygdPEi24dvivOSup0Y_FBlAqMI5LNwyhuMWySTIvzvHGdL_6LwGYMCZqGXROSm_vaiwATZEXmoNSfBXbnMQqG-f21q1wrLEcc6jGLrIRpCki0fLLrx3CBNWQsZWr6fcXCzCaq0b2Yk/s400/IMG_1321.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493014702076883714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Luckily! These Blondies were cut into squares when cooled and no one knew any different!</div><div><br /></div><div>Hope you all have a wonderful week! On a personal note, it's going to be a strenuous one for my family. Would those of you out there please keep my family, in particular my sister, in your prayers over the course of the next week? Thank you from the bottom of my heart. Until next time!</div><div><br /></div><div>P.S. If you're interested in this recipe, feel free to leave a comment with your email address and I'll send it to you!</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3900116933872537551.post-4061686621056547602010-07-02T12:46:00.006-04:002010-07-02T12:53:02.474-04:00God Bless the USA!Hey everyone!<div><br /></div><div>I just wanted to pop in and wish you all a very happy 4th of July weekend and send a HUGE <b><span class="Apple-style-span" style="font-size:x-large;">THANK YOU</span></b> to all of those men and women who have fought and are fighting to keep our country safe and free! Without your bravery and dedication, who knows where we would be??? You are in my prayers always.</div><div><br /></div><div>Stay tuned for my post-4th of July post! I'll be making Grandma's Strawberry Pie and perhaps a blueberry tart as well!!!</div><div><br /></div><div>Before I close this post, I wanted to leave you with one of the best songs about our wonderful country:</div><div><br /></div><div style="text-align: center;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/Q65KZIqay4E&hl=en_US&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/Q65KZIqay4E&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-57691003437008322302010-06-20T18:54:00.019-04:002010-06-21T14:28:32.364-04:00Baking Adventure #24<div style="text-align: left;">As I sit here in my food coma, I figured what better to do than blog about the amazingness that recently hit my taste buds and is now nestling in my belly...</div><div><br /></div><div>My dad has been requesting Chocolate Cream Pie (the third of his <a href="http://pintsizebaker.blogspot.com/2010/06/baking-adventure-23.html">pie requests</a> if you recall) for a while. [In fact, if I had a dollar for each time he mentioned it over the last month or so, I could possibly invest in the <a href="http://www.amazon.com/KitchenAid-KSM150PSBU-Artisan-5-Quart-Cobalt/dp/B00005UP2Q">KitchenAid Stand Mixer</a> I've been eyeing for quite some time.] Dad has been hounding me so much about this pie request that I'm almost positive he thought it would be his Father's Day "surprise" I've been so secretive about. Well, I must tell you: HE HAS BEEN FOOLED!</div><div><br /></div><div>This week's baking adventure is an old recipe made by a very special lady and I really believe she had a hand in how wonderful it turned out as she rests in heaven with our eternal Father.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;"><b>GRANDMA'S TEXAS SHEET CAKE</b></span></div><div><br /></div><div><br /></div><div>Like I said, a very special lady came up with the basis for this recipe and I just found out the story behind it tonight. Sure, you may find other recipes for TX Sheet Cake online but my grandma's will trump them all (Is being biased a sin?).</div><div><br /></div><div>The story behind the cake recipe is that my grandmother used to make Jiffy Cake out of the box for 39 cents all of the time, and my dad loved it so much that she wanted to figure out how to make it on her own. [SIDE NOTE: Dad used to eat the entire box of Jiffy cake in one sitting with a gallon of milk... (that makes my stomach hurt just thinking about it) Told you he gives my sweet tooth a run for its money, didn't I?]</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCighGm2DyHAACHJfpaD2dwtYGXW99zM-bTvoltwlcEQq-8jiFUBjXjui8FbyfhscJF9KOAMbS9UXC0s-fgocqFUK_uS-7PvOjwQDXk91hVDi5weojZMzjAB15c9Qm_tFpJzRNySL46xs/s320/Devil_s_Food_Cake_Mix.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5484998361430490242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 190px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Anyways, back to this week's baking adventure... </div><div><br /></div><div>My cousin stumbled across grandma's recipe as she was going through some old pictures and things and typed it up and sent it to me a little over a month ago. Immediately, I knew I HAD to make this for Father's Day. My dad is one of those men who is extremely difficult to buy gifts for but this was sure to surprise him!</div><div><br /></div><div><div>First was to prep the ingredients. In case you hadn't noticed, I love Publix brand bakery items.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7mKsETCeyPKGpf6IM6YxZOKmeduZ8mLBpXg5HFGUPlpGwJWcAJTH_fZb_J4y058N0Zqc4Ee2OblFynPseeUlmaeoN4OAHaMls64bzzA96tOSpETPVXQDSTP8slET-dhfOg5tAaouSRE/s320/IMG_1202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485280769040354002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Now, this recipe is different from most <a href="http://pintsizebaker.blogspot.com/search/label/cake">cakes</a> I've made. Everything and I mean EVERYTHING went into a saucepan and was heated on the stove at some point during the process. It was so simple and so much fun to make.</div></div><div><br /></div><div>First step for the cake itself was to combine 2 sticks of the butter, 4 tablespoons of cocoa, and a cup of water.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLvuzO2qnFQmXgmeDVa2DQobWsAy2S-_nDXsgiKE1MgtuWWzKAmFiiVIZiKRuWHUVj5B4Nz18RON4_1EKEUbcQksUZfg4KvbIIUmZaSPb7rJA-3XSWk51rUP7fVznsSrd-_js1o1ROjk/s320/IMG_1203.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485280779561525650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Heat until boiling.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeo2RCCV22NMBXjKcQqkzS738w1zrakPEHfFmH4EYdRbNRl53YVXD_DLl94ymx_xtkhlS85s_c_zRCA2w6dB1qf1l5KO0mn4cjSylbdI8xmJeA5ydW7qrKkIHH1VdOtVZe-dTG5hlVX0/s320/IMG_1204.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485280782066592850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Then remove from heat and dump in flour, sugar, and salt (that had previously been sifted together). Stir this until well mixed.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNLSx_oGFW9SR3gUKA0eDyhARVLoy_rwXj2IKmRt0rpLJB4eWWUSQwRWNLiw00Wc8KlDK3-oikPTg01CkA6QCaksWm-aHzkiZL__iCl8NiegTBs4T1THtQ2o0RJnnyxdBFM7Ldne8Dao/s320/IMG_1205.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485280789145848722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Then dump in eggs, sour cream, and baking soda. Mix this until well blended and smooth. (You might see air bubbles but that's about it)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HpPw7yFCF7Fks_fMt-Co6CnBnEsktERtkhyphenhyphenClKh5HOiopZPkN2ZgQ-bCp_mPMcy1JPyauXKfry5jsFf-MGs8w2Jzp_smdXLZsGi9ruEqFtp5Yo0QdEshgj3s6cehZQdCFsR6fxBBwNE/s320/IMG_1206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485280796046432834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Pour cake batter into a WELL-greased jelly roll pan (I HIGHLY recommend PAM for Baking) and bake at 350 degrees for approximately 20 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1j4jJ0DgD8qgdS4vSlu13YsjlG85ji8NYGk_HjIrr7gY5pB-TMvSTyY9t2uLaLGF0YoTCQPrYywJ_KIogZH_4tlRqy6zfLj7ZXSLkIGR5Eg6GRmwJ-bytpfZ9cR3xHzLl0KGr37tHNpM/s320/IMG_1207.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485281581595408898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>While the <a href="http://pintsizebaker.blogspot.com/search/label/cake">cake</a> is baking, it's time to make the frosting! (Arguably the best part of eating <a href="http://pintsizebaker.blogspot.com/search/label/cake">cake</a>... in my humble opinion.)</div><div><br /></div><div>Take another stick of butter and 4 more tablespoons of cocoa and melt over the stove in the SAME saucepan you made the batter in... </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihl1Z3Uolknny8KyEV7ZaMmt-aHWL0lCJWXd5tZQjO08BJSNWrDAflwHLnp2uz1rFKJD5iRfP4qg1CT1napXaxgUXwbdNdge-ZbmAEOO-PYK3g-BZGdp5jFbxn_n1QNvRut5vYAQIOJwU/s320/IMG_1210.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485281615827324930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>and GET THIS: there is absolutely no need to clean the saucepan OR spoon/spatula you were preparing the batter with (unless of course you lick the spatula) Please see below for evidence supporting the only reason to clean...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFq0PkCcs7oLKxWD0getXOaPKtoh0gb9hyphenhyphenQMFrQcsrppoB1vbglCrC-spchilYKUabhKGC5tBlYAWoGhl5XlxYQCP2PeRQ1iIzmEU82YdyvLKnraiIuNLi9BN4qM4-yyC0wL4geev5oI/s320/IMG_1208.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485281591138065634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Does this face scream guilty or what?</div><div style="text-align: center;"><br /></div><div style="text-align: left;">After the butter has completely melted, add in powdered sugar, vanilla (there was no vanilla in the <a href="http://pintsizebaker.blogspot.com/search/label/cake">cake</a> batter... shocker, I know!), and baking soda.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDi0uvzxHc63UxgiI210LVifyoVyftUn4fvHcZSOMdPmrl3TqKM8n_ev7PgH1Q9sLOzY5MKUNXaMoJur5ezGhvj7aIuWpBBRVOYHnr7fVYCt87Yo8O0FJMUv3BHX7mW0sDSeeL8VAU708/s320/IMG_1213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485281627123249234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Mix until smooth (except for maybe some air bubbles).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwNkl_Yd7afUOV-wwkm_Bb02AJVL158tD_BN8GYtN0RZC3Xg9i3eHYOaE11YQLjI6HWq4Ztrz0Uy8mTMMdzJteU6EVSTpJnYuCSMimTcYuju54ERKt7cXN36EgqAdPOuvyOTYXwY6iRs/s320/IMG_1214.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485282331563036658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Grandma's recipe calls for a cup of chopped nuts to be added; however, my dad and family aren't fans of nuts in baked goods so instead I decided to substitute Heath bar toffee bits to maintain the crunch factor.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvj9IS7jlM2Umg4Iu3QrKcPWG1l2j98J5gznLv9Rvjwzo2D7uiJ9SxdrDi134i8s_j9wsjAlZWQW2YcTU1MiV6MfLZs8e17x1RzFUKInUEmuYHhzUQ5iyt6cHttx-2jV0aO1xudoBuyA/s320/IMG_1215.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485282337117817234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">After the toffee bits are evenly mixed into the frosting, maintain stirring every now and then until cake is ready to pull out of the oven. Once out of the oven, frost IMMEDIATELY.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVxlXucyB5DXi8pTd90IL5N32eZCsr4NDfw3zTLXuq-qNRykst-mabVxcuMCXSXKHkbAGwPrrnJ4ANSQILZPoiWb87RwzVkdUsMkh3-l3LfawmFOpa9luJifxeR1JakIlAEyxSAumPrc/s320/IMG_1216.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485282346954032434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Then let cool completely before decorating and cutting into. If you can't wait, I highly recommend licking the bowl and spatula yet again to satisfy the sweet tooth. ;-)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGz8LBoMKcKJC6i8ae_ciDPZKnqz3rX1nCSKy1x2rLvThem1tjkZrBcpkntBzGnbW5hPP5SOGRKLetfgF_HlQ7RXelUzlqSqbdmin3NB117RBJO0ascTz916UvghOUC9QMYedW3r-QIo/s320/IMG_1217.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485282371559550706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">And decorate with the worst hand-writing known to man... ok, maybe yours won't be this bad but it was late at night (I had to wait for dad to go to bed so his surprise would be awaiting him upon stumbling down to the kitchen on Father's Day morning) and I was rushing... or at least that's my excuse for now.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;">Before I forget, I must show you one of the KEYS TO SUCCESS when baking. Everyone is always asking me different tricks and tips, but this one is a MUST no matter what you are baking... </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;">Are you ready???... </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;">Here it is... </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;">Never before revealed... </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#9999FF;">You must, and I repeat, must, make a MESS of not only the kitchen but whatever article of clothing you're wearing as well. </span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQpdV0Rx0E7TS5OHkWdJWtehmBVizY6zQRIxsIuGMBOI56PiiP7fuRVzucEiVEHl5WztkUE_b9KnYWI9lkt1KBtpNzHX-Bu6Ad4IXROB_QBiroEq4tlOg5uX4lN1KE39wWioTF3S1QtI/s320/IMG_1221.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485282380119108770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Whew! Now that the secret is finally off my chest, this is what awaited dad the next morning:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnOK2t-GxXtIaJC3K20n9GbMRlghDNr9zWDjsHZLVFBkLARXozyCqLQC9451F__4F0-ePY6gFGHf2RceQF02hGMdbxNGmKy3z9lPndVxzxcgVzKI4GuM3w-yl-usN4AKR341Ei5B2b6Y/s400/IMG_1224.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485283567531325746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;">Grandma's TX Sheet Cake, <a href="http://www.graffitizoo.com/">Graffiti Zoo chocolates</a> (one of his all-time favs), and a card</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Happy Father's Day to my wonderful father who has sacrificed so much so that his daughters could have the life experiences he was never able to have. I am forever grateful dad. I love you!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3900116933872537551.post-76048441743527965712010-06-07T15:51:00.013-04:002010-06-07T20:56:45.791-04:00Baking Adventure #23<div style="text-align: left;">Alright, alright... I will write another blog post! You don't have to be so cruel... hehe. Just playing. But really, I am SO sorry for taking a month "off" of blogging. Baking has still occurred but life has just gotten in the way lately... imagine that?!</div><div><br /></div><div>See below for evidence of MUCHO baking-o that happened:</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: xx-small; "><embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&captions=1&hl=en_US&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F100272945124611013457%2Falbumid%2F5480196121547516977%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style=" ;font-size:xx-small;"><span class="Apple-style-span" style="font-family: Georgia, serif; white-space: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; ">AND NOW FOR THE MAIN EVENT!!!</span></span></span></span></div><div><br /></div><div>This week's baking adventure actually occurred.... ohhhhhh about 2 weeks or so ago. *Bad Ashley* My dad is ruler of the roost and has arguably a larger sweet tooth than myself (combined, we are dangerous in a bakery or candy shoppe or FUDGE shoppe in Helen, GA that shall remain nameless to keep all those involved safe... just playing. Or am I?). Anyways, my grandmother was an amazing cook and BAKER and even though she has passed, her legacy lives on.... as do my dad's memories of the delicious pies she used to make. For a few months now, my dad has been requesting three in particular said pies: Coconut Cream, Banana Cream, and Chocolate Cream. As you saw in the slideshow above, I conquered the Coconut Cream pie and the Chocolate Cream Pie will come soon... me thinks. Which then leaves pie request #3...</div><div><br /></div><div><br /></div><div><a href="http://www.delish.com/recipefinder/banana-cream-pie-1415?click=recipe_sr"><span class="Apple-style-span" style="font-size:large;"><b>BANANA CREAM PIE</b></span></a></div><div><br /></div><div><br /></div><div>Even though the pie order listed above doesn't reflect it, the Banana Cream Pie was my first stab at his requests. I found the recipe on Delish.com (shocker!) and altered it slightly. You'll find out shortly how it was altered... aka I cheated. Whenever looking for recipes, I'm mostly drawn to the simple ones with minimal ingredients but maximum taste and reviews.</div><div><br /></div><div>First things first, per usual. PREP the ingredients. Otherwise you'll be running around the kitchen like a chicken with your head cut off... much like I did when making the<a href="http://pintsizebaker.blogspot.com/2010/04/baking-adventure-20.html"> Cinnamon Raisin Bread</a> for the SECOND time.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2xgMXhBWj7eH2b8p1-4PFegpL4dhMImDvuJCXGU_xvJB2uvak7ogfxtsZ-EL1DD-nTcrDTCt-oumrRJDnY4pMiMk7QYJhtq6cy25P4qq0DyO8sIRVtqHDwSJeCfgyui5ABj4GJWbXp8/s320/IMG_1138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480190911208812450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After prepping the ingredients, whisk the milk, corn starch, sugar, and salt until dissolved. Allow the mixture to thicken and boil while making sure to stir constantly. (You'll see in a bit that I kind of neglected this part of the instructions and had some of the custard stick to the bottom and then make it a little lumpy... Hey! It still tasted good though!)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuP9O2JHNFh35zilKLJcS-5uMgtVaLuOmEMR4rh-K53eqVOYb_br9pqpD8qOBYOs5XPILmY6xhz2uj9HVtor2_g4lmIN_ZmUQ3ynypZbvOhoc52C8TwvQFLPUlVuCZbSXpy1zItxyK8w/s320/IMG_1139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480190930301925202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>While the custard is beginning to boil (or before if you don't want to be a rebel like me), dice up 3 of the 4 bananas. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRAywdSqbULXtg980LdoU1q8BmVblbhXYLTAQ1IbUW-aF902baQpLr1TzZ5_VZoeHnAr_AGm_xx2_uChQlfX0KASzyEavCCBg7J7BuRoE5nYwVWgyuy5bphrVdaDuPl2Jhz06i9f38SY/s320/IMG_1141.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480190979255412114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>And divide in half, as you will be making two layers of 'nanners (or dice up 1.5 bananas at a time so you have an EXACT measurement if you're an anal mathematics nerd like me).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJouWEqq4hzxRKIxMC6paWUjPbklVqbUCAwmCo9K1aB40dItTod0zQ6-y6wSuv4Msryf1rTJd6-LgwQS-VE6rGVUa6IvfKM9bFR8yAvSAeyhJgkDsEXmlJeMIUk5N_utuRPcYCioWQrPY/s320/IMG_1142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480190989911729426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Next it's time to take the pre-separated and whisked egg yolks and add some of the hot milk to them SLOWLY, VERY SLOWLY, WHISKING THE ENTIRE TIME so that you temper the egg yolks before adding them back into the saucepan of hot milk. (Tempering keeps the yolks from curdling people... you don't want scrambled eggs in your pie do you? Yea, me neither.) Keep stirring the quasi-custard until it thickens enough to coat the back of a spoon thickly (Think pudding consistency).</div><div><br /></div><div>Once you reach the consistency you want, then remove the saucepan from the heat and stir in the butter and vanilla extract (I don't feel the need to spend oodles of $$$ on vanilla beans just yet).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij96ZyceFTBYrZXX3ewXY0AVWJY6Kq8NiZvH4_P87kqV1s6FKwBZHbDPykAPFUoqbF-HghF2mEd7_sKZCjkDaSOVqQ4TtZSj9mwiuYifGbMyB23rMy0SZM6BhM8cXzDDrjED4wMezPeQ/s320/IMG_1140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480190936655075490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>[I must apologize for the lack of pictures during this process but everything happens so quickly and unfortunately, I do not have a third arm or sous chef/photographer to help. Any volunteers?]</div><div><br /></div><div>Transfer the custard to a medium bowl and press plastic wrap down onto the top of the custard (so it's actually touching it all over) and place in the fridge to cool. While the custard is cooling, arrange half of the bananas you cut earlier in the bottom of the cooled pie. [Where did this miraculous pie crust come from? This is where I cheated (yet again). I bought it pre-made in the Frozen foods section of the grocery.] </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LheFY0l0uMKv4oC20aiMqWnnBM43aFmHgHddk_-rN9uAVceHzWfw29Lf4f1EcG2e56XC0ETX_SzJMSMID766OBjazJh_eUizHcrJNrcJAomeYZaxR-8IpCJQ0UqBGjS3M3e9W_v0Jfc/s320/IMG_1143.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480192286273817058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Then, once the custard has chilled and set some in the fridge, layer half of the custard on top of the first layer of bananas.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFL1ko-yqg_HwpxvjwLmxfEJRUO_oJSZJv23zJzhnXGq6uv8kMKZPh01b_l2HNzYmebtJmyBdUlrqw8jra0aRejSgkBaDQ_Cgdk5iLhU-UtxSyJsqyIs3OccUS8fr80uDHLoycNAyHa4/s320/IMG_1145.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480192296231010754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Add another layer of bananas and then a second layer of custard. Place plastic wrap around the top of the custard again and place back in the fridge to cool completely (a few hours or overnight if you wish).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB4dSZLyJ7T-Hing2OO-TmG62dswAbwuK45gwE42HkVVK-1W_bakA2EQMHrFhzYnvucjTQ8XHyDaWetNWemx7yg8twRx8nBrH4SVcT-csHvcS3VMcrxK1B3mUIr1B6Gr80jDmorPtfLs/s320/IMG_1146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480192299306956434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>When ready to serve, make the homemade whipped cream. (I whipped it a little stiffer than normal.) Pile on top of the cooled custard pie and then layer the last sliced banana on top... </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwpg8SNGRpgeMt6Mw__TQxeLPW9fZd-LOaP5dUMt0PUdlAO3tIiUybpqIlZ3u6BmhQhFbEkm80hubR2YVC64AQjq4uhZWPailpiMx_LoRv4x2sQP-oalzE-Rf_oHubB5BsmYyn1PgDaU/s320/IMG_1152.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480192323510220402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Admire for 2.5 seconds before diving into a big slice of <a href="http://www.delish.com/recipefinder/banana-cream-pie-1415?click=recipe_sr">Banana Cream Pie</a> goodness!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyibS5yBoEDeGCpTtsmqy5bbucmCWFJUfqijduZ_nuJf1tUMUvp0lJX8g7ETSJdidt84LQ2s6NBn1me4SmU7VOQCCx7FS5UzhCXCR-XhXoLeu5f6ISujbF3VwniXJsuRug4GXRWSYlto/s320/IMG_1153.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480192328987759986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7lWKV4VBcr71wwYGJ_hyphenhypheni4LsgnPyjqfzYQtzxJDCyu4rF9hWMkeNurjBQW70tPISJ0MZAB4PmVWnvvPe0TfcP88zcuMx6xsoMh9M2V5N7gBkBiocPjdEzMdfA_qdkAWefRt-nNqP6y0/s320/IMG_1154.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480193077068908786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>I did warn you it was a big slice right???</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KWj_h9pZQyvbp6DrEZJJRZkFnnrwW0QzgikfUCLqIk9zyN8Vuw_xbGL9-6DqHikRMEGdVozsFxlV9H85SfZE0MHgUaZz8uTWTiGRp3yBqFRY_uoWKNx6wKCgngMhPDAuJpeU1w_dfNE/s320/IMG_1155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480193083057782962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Ok, ok... this may have been a few slices. hehe.</div><div><br /></div><div>I hope you all can forgive me for being away for so long! I have also been trying to diet a little (it is bathing suit season afterall), so the baking has been less experimental as of late... gotta avoid sugar intake as much as possible. Until next time my friends! Thanks for hanging in there while I was away!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-40924548840759183952010-06-01T12:56:00.001-04:002010-06-01T12:57:33.842-04:00Please Forgive MeI've been neglecting you and blogging lately and I'm SO sorry!<div><br /></div><div>There has been much baking and cooking but no time to sit down and blog about it. I promise a delicious Banana Creme Pie blog and update very soon!</div><div><br /></div><div>Thank you for continuing to check in everyone!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-5987106928750048742010-05-12T14:51:00.005-04:002010-05-12T15:56:29.003-04:00Ode to my Momala<div style="text-align: left;">Mother's Day 2010 was spent with the greatest mom in all the world. (You're probably sitting there thinking yours is, but I beg to differ and I will fight you over it. *puts up dukes*)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiMEpDGoE0c3dOiPsja_Kmags-eOGYlrSv1rMtzysGfGfe_1jB52ABAbI0uEsOL7PtduVxKKDj5OXQBwwMM6gIlSN0xQxLNRybJKobF3l4HtnLBF-khopbgUizZol8CbcktZDpMeOR18/s320/IMG_0591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470474782953896210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>My mom always dreamed of having three little girls... which she wanted to name Marcia, Jan, and Cindy [I kid you not]. By the grace of God, she was able to have her wish, and by the grace of God, we were not named after the three daughters in the Brady Bunch.</div><div><br /></div><div>She first became a mother in July of 1984 but was too afraid of dropping her baby, so her husband took over the baby-holding for the first few weeks of my life... Her next daughter came out fighting and loving Mexican food in March of 1986 and last, but not least, little "Katie" arrived relatively peacefully in June of 1991. </div><div><br /></div><div>My mom is the epitome of selflessness. She has always put her family before herself for as long as I can remember. The ONLY time she puts herself first is when we make her... even then, she can't help but do something for us. There aren't enough praises in the world that could be given to justify everything she is, stands for, and has done for our family.</div><div><br /></div><div>Last Mother's Day, I started a little tradition of cooking her one of her favorite meals and continued it this year... dad was none-to-pleased either year but he gets his turn on Father's Day. Below are the two things I cooked for her this year. Both were super fun, delicious and relatively easy to make!</div><div><br /></div><div><br /></div><div style="text-align: center;"><b><a href="http://thepioneerwoman.com/cooking/2009/11/quick-recipe-leftover-turkey-pot-pie/"><span class="Apple-style-span" style="font-size:large;">CHICKEN POT PIE</span></a></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnCnMm6r4TH5Lr8CvtYoF3m7YYVNhfDnYxfo5G9VBzYb1S5Rp7u_uKEWqH4TtX2RpWs3EcW_RpTudC29M_LRDfPaNDyXcY2RWjZjyI2kV-zMzF0Jl1zSq5BDp7i3-qgXWEGUkGV2pA40/s320/IMG_1136.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470461984299744514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/molten-chocolate-cake/"><span class="Apple-style-span" style="font-size:large;">CHOCOLATE MOLTEN LAVA CAKE</span></a><span class="Apple-style-span" style="font-size:large;"> w/VANILLA ICE CREAM</span></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHZihuqb5POV-1nKDtpkhLz9MktO_HhK4-bUXc-Y_Ef9LIUtOGO1UAoL5LypNzBnxwA17bl1fSjLxzX1jbakdjk0LMgmN_lZ6_J0TI8efDKqBKrNbVKHRFZ5Z3V1s-8DNgEq8cZVdGQA/s320/IMG_1137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470461990486288162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">To all you mothers out there, I hope you had an amazing day. Thank you for all that you do! And to my Momala, I love you more than you'll ever know!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-33287464284620395872010-05-03T19:26:00.015-04:002010-05-06T17:13:31.017-04:00Baking Adventure #22<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhong6RVFvym3skDJUQ6s9EXLVBXgG6tTLnrlvBxroFlx6i6d4mjt10qwldPY6JREqGLnov_nyOXwr6W5P1dpGlVMg8qFhuBXaHWCXkluVe7TNM2xaOe3bf2_D2aESxyhNKg-RHLL_vjRA/s1600/pie2.jpg"></a><div style="text-align: left;">How many of you have heard of Lyme Disease? What do you know about it? Most people only know one thing: That it originates from ticks.</div><div><br /></div><div>Some wonderful people have been banding together in support of Lyme Disease Awareness and have declared the month of May: Lyme Disease Awareness Month. In honor of this month, they have decided to paint May "Lyme" green and put together some amazing PSA ads. (You can view them here: <a href="http://www.youtube.com/user/lymenaide">http://www.youtube.com/user/lymenaide</a>) If caught early enough, Lyme Disease can be treated pretty easily with antibiotics. However, sometimes the symptoms don't show up for months or even years and can ultimately lead to serious, long-term health problems. </div><div><br /></div><div>Now, you're probably asking yourself why I have decided to partake in this cause. Aside from the fact that I love seeing younger generations banding together and making a difference, this particular cause hits close to home. An old friend of mine's sister has been battling Lyme disease for 3 years now. She is an absolutely beautiful girl and had the world at her fingertips when this horrible disease took its toll on her body and turned her world upside down. She is on the road to recovery but the battle hasn't been easy. (You can read more about Teri on John Raser's Causes page of his website: <a href="http://gospeedraser.com/causes/">http://gospeedraser.com/causes/</a> and his blog: <a href="http://gospeedraser.com/golf-blog/">http://gospeedraser.com/golf-blog/</a>)</div><div><br /></div><div>I have never personally met Teri but I went to grade school with John, and through the world of the internet, we have been able to stay in touch. If Teri is anything like her brother, then this girl is beyond amazing, and my hope is for this blog post to raise awareness of the horrible disease that has affected their entire family.</div><div><br /></div><div>So without further ado, it's time to paint the month of May Lyme with a scrumptious little baking adventure...</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="color:#33FF33;"><span class="Apple-style-span" style="font-size:x-large;">Key LYME Pie</span></span></b></div><div><br /></div><div><br /></div><div>I got this recipe from a website shown to me by a client. <a href="http://thepioneerwoman.com/cooking/">ThePioneerWoman.com</a> has some incredible looking recipes and the <a href="http://thepioneerwoman.com/cooking/2009/06/key-lime-pie-sorta/">Key Lime Pie</a> was the first one I decided to make. The ingredients were minimal:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1A1uJaPJfXUe24rpE4OXgM27QIfj1KamtkZ2ZJYAZqD_pf1FW32_tM8zpgsuMRJY2fWRx7MfOd1CT9TCWlGaGTlpS42I5EbIY6a25PjdF_y6UAVT8attiQ7P23iGEPkis6e4YQJLHME/s320/IMG_1103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467202945917192626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Then came time for some crust making. The recipe on the website calls for a food processor to turn the graham crackers into crumbs... well, I don't have one of these, so I crushed them the old fashioned way with a plastic ziplock bag and a heavy wooden mallet. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5fz9uPcW0Zqd8CtTd3kE9-iH3pO2ZN4SyRwxP6PjTnxWLcUxxhGGeKSZRO7sXaipT9TuguBqY5zvusYrmVCmTgyHmsAJRNkBM-hiodJzyQ7ZbRXwutZScf295W3BOBMLZfA17LzyWhw/s320/IMG_1105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467202954721915026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the graham crackers were crumbled, it was time to add the sugar and melted butter.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EWgbv68uDT7IlnpjlRdCmMeq7sHCvfuOvtbFZO7Hb0NVGeaqjnKNsgaipE1bBWY67YKfJcczv0PJIB0NbpwarEUH-MWZ5jkggim2A-JE_6yGDd_OIRUIdi7oVNbgHTOY2oxuvNcRiGI/s320/IMG_1106.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467202964992373890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Press into the pie pan (ungreased).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q_AxsjSnqrttA9B35_4sWp0WKetqhi2X4sS49WfITRU7v4C-muPdIWMad7mjow5mFEIJI9nTa1cWSXXGtxrl8SPxXJuXIZLzgMn_62nH-MZzQEETZkGMUXzG88bBbAcfB-nRWL8Ppo4/s320/IMG_1107.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467202970656051762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>And bake in the oven for about 5 minutes and let cool.</div><div><br /></div><div>While the graham cracker pie crust was cooling, it was time to make the filling! I can't even begin to tell you how excited I was to find REAL key limes at the grocery! For never having even seen them in person nor knowing how much they would cost, I was a little worrisome. HOWEVER, my favorite grocery came to my rescue and they were only about $2-3 for an entire bag!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8a4-0gLI5gTsevTFzalXZ-z5HEfjULUptWHu0w2PgeXwFhLtFPXWMWN-AraGEpYFnLCNaib9Xi_ZKpGkAtKTXttgsf8TZhBoXe2kOzKSqjF4dOqnmJhAvMmGMDAawnTisDtySWU2xBQ/s320/IMG_1099.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467202935852069714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[Please notice the Key Limes are on the right and regular limes on the left.]</div><div><br /></div><div>When first attempting to squeeze the juice out of the key limes (yes, squeeze by hand b/c I do not have a juicer... I seriously doubt these little boogers could fit in a juicer anyway), I only got three, maybe four, drops out of it... </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cBHQUjJ8KSoJgfYxh2YvPqBjqtzKxX4V_Vugw5vW0wTSR6C3YZBZqBKyrehCKs6ulIgJs62UUOzf9AKHwFboQIiWRPFAIEjGUvyrKUU4HKFfDt7jB9JDlj3jvn8bINLzFn4EZSYwvO8/s320/IMG_1108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204041148917122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>The recipe called for 1/2 cup of key lime juice so that certainly wasn't going to work! After putting my thinking cap on [Elementary school throwback], I remembered the PERFECT kitchen utensil for crushing small things with little holes in it: my garlic crusher!!! It was a perfect fit and thus allowed for mega juicing of the key limes!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbE46QzLO1NB5UW5Az2fdCl1nz-Lwsa_OOi-aHQrw1oatbnHAOl_2CzfsELX6NGXknNKfpiNjYHbcRLmyaEjzmAaQJ0kGf5HCvieU32NQFuPXMV6o4CpW353HZW1kSvzld4gC-Vm92Ms/s320/IMG_1111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204042928469474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>TIP: This recipe also calls for a large amount of key lime zest. Make sure you zest the limes prior to juicing.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42TbXJKdHfaVTv7UGuBEyzPgTriEYRoA7C_tfTLzn8HGX9JKf_atbCZ4mgrRtFwUxtTzUOSAvGbUFJE1Bg1Ps5jFgqnqRiBiQ8TYHSf2S_z-n9bdqli9C2Howavc0ShmqFWWpDeSLCWY/s320/IMG_1112.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204057653408466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Once the 1/2 cup of juice was obtained, I blended the 2 egg yolks, lime juice, lime zest, and can of sweetened condensed milk with my hand mixer.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcYyw_xrASYdc8YZ9tN3hrBWRMU1g_zvW0K0QIb2NdviDvGmEFznoFhJzGMl_lyAQdaZNggixl0zqWk7sa_kvYaWK75yaEWtjSH2x2ZE-ckWbsojzciIY8NfyjfVEi4A__FM8fOCsAng/s320/IMG_1114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204061407066882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Then poured into the prepared Graham Cracker crust.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZX7Rop201u1WixnMaIPGZvNSoDH-ceEKKbra41jHLrXg8sq_WyqrQ515KfvGEEceTUZGnB8BfKn98M64t8GLhffSjs3YTuBnN_30AgI-yMGi0O_MmQaQx4fKFSPBc-WAkgmMCFn6yng4/s320/IMG_1115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204816993207298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>And baked in the oven for approximately 20 minutes. [The recipe says 15, but mine needed some extra time in the oven to make sure it was no longer "jiggly" in the middle.]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IMqn-0mtuGoV-7Y5EWzrdG5lnsgJa6hgOJB-0Bow6UFmqCySmHXCoKizMTEqpAEnuBzYk4tU1u9R9jdINA5poas7tcSJJYXYqUpa3qVXcb7LGA0KVKLjdM1y0tv8ecX4hpx7QQE6Zzc/s320/IMG_1117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204824580389794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Once the Key Lyme Pie is baked, allow it to cool on the counter for about an hour and then pop in the fridge. I chose to let it chill in the fridge overnight because I love icebox pies EXTRA chilly, but to each their own. </div><div><br /></div><div>Once cool enough, enjoy the Key Lime-y goodness. I guarantee you won't be able to just have one slice. There's something about the combination with the super tart key limes and the sweet graham cracker crust that just makes it irresistible. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqrIY9sjC8fHzmiGzme6TQTfR-zmJbvB5OtDJ-oNE-1X0iLPmVGKZRQZEpTfQwhcwWntOkSbBJppqat8dJkO2NzwKoFfprgEWsdSBhNxl4kHjJeCNUGCSUyAmxVgHxikMo34l3eeJGJM/s320/IMG_1123.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204834053467618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZHsRLAxzR3PgtQSqfZSilKV0_K26Zmkx4pjiGU9cAWV4JE_ME1o7kAjyZO6SmZDpR6yofZ-dPu13M-Yz-Ubo0EshqhOxY2DbyXol55CF38Ew7t5e84EzKqtKn7BKDymPBgvjtzV5G2g/s320/IMG_1127.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467204843573927106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>***If you are interested in reading more about Lyme Disease or simply donating to or supporting the cause, below are two websites dedicated to the fight against Lyme Disease:</div><div><ul><li>Turn the Corner Foundation: <a href="http://www.turnthecorner.org/">http://www.turnthecorner.org/</a></li><li>Lymenaide: <a href="http://lymenaide.wordpress.com/">http://lymenaide.wordpress.com/</a></li></ul><div>In addition to spreading awareness with this simple blog post, I will donate $0.50 for each person who comments on this blog post during the month of May to help the cause (up to $100). So please comment and feel free to donate or at the very least repost the above links to your friends and family! Together, we can help those affected by Lyme Disease.***</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#33FF33;">UPDATE: </span></b><span class="Apple-style-span" style="color:#33CC00;">So this pie was SO good and such a hit that I decided to make another one for Cinco de Mayo. I changed the crust recipe slightly: used 16 graham crackers instead of 18. There was no overflowing mess of crumbs this time when pressing into the pie pan and it was equally as thick and delicious!</span></div><div><span class="Apple-style-span" style="color:#33CC00;"><br /></span></div><div><span class="Apple-style-span" style="color:#33CC00;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhong6RVFvym3skDJUQ6s9EXLVBXgG6tTLnrlvBxroFlx6i6d4mjt10qwldPY6JREqGLnov_nyOXwr6W5P1dpGlVMg8qFhuBXaHWCXkluVe7TNM2xaOe3bf2_D2aESxyhNKg-RHLL_vjRA/s320/pie2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5468267266505195682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#33CC00;">Thank you to everyone who has commented and reposted the link to this blog so far. The comments and stories are beyond humbling! Keep them coming! Together we can make a difference... EVERY LITTLE BIT HELPS!</span></div></div>Unknownnoreply@blogger.com87tag:blogger.com,1999:blog-3900116933872537551.post-73733274990303447662010-04-25T19:03:00.007-04:002010-04-25T21:21:37.393-04:00Baking Adventure #21<div style="text-align: left;">The weather in Atlanta lately has been amazing. Picture clear blue skies, a slight breeze, 78 degrees and sunshine from dawn until dusk. After all of the rain we had from fall through early spring, the nice weather has been a true blessing.</div><div><br /></div><div>With that being said, we had a pretty gnarly storm come through and wash away all of the pollen late Friday night through late Saturday night. As a result, Saturday brought a day of errands and Lifetime movies on the couch (every girl loves to indulge in these from time to time, don't judge me). Since there was no avoiding the 100% chance of rain forecasted, an Avatar movie night was planned for the evening. Neither my friend nor I had seen it before and we decided to get creative and have a blue-theme to our snacks. He supplied blue corn tortilla chips and salsa, and I whipped up something yummy... *big surprise* Any excuse I can get to bake and be creative, I'll gladly take! What baked good went with the blue theme, you ask?</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">AVATAR BLUE(BERRY) CUPCAKES </span></b></div><div><br /></div><div><br /></div><div>Of course! I used a simple white cake mix purchased back in February at an Amish market in Ohio as my base. [This was cheating a little but I was baking at midnight Friday night, mind you, and felt like experimenting with additions and not the basic mix itself. Next time, the white cake will be derived from scratch as well.]</div><div><br /></div><div>As part of my experimenting, I added fresh blueberries, a touch of lemon juice, and blue food coloring (to half of the cupcakes). Tip for folding in fresh blueberries: toss them in a little bit of flour to keep them from settling on the bottom of the batter prior to baking.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GqGXIgpo_efrEVkytG-94bX87ChuEPNI0a7DNzp0-YxN2fl6QM2MIZIPzeSW5OT8W93AMtEb2iMTULT0aBGLOiiZIxqqjip1MbmKh1oh30MW7JMcCP6Eh07IPASLNf8boJHyBJwQcWE/s320/IMG_1092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464226943193632242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Once the batter was to my liking, I spooned it into the cupcake liners.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o_TsYK_LxsOa5c0AQx4XXf3Wd6LQ1Ki1stKqFIlC1lixMneFtn7fWvNEKQoPnkqfQDcb66BWyvk7bU_PVq1AaH4hE1ap4xT48G-XLhU9eExNwqvu5h6GOD8vbHwGayakzv_R-Ln7e9s/s320/IMG_1093.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464226948670941906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>Then baked at 375 for approximately 15 minutes (or until the tops were firm) then let cool completely.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeyDUuypZXcelqljvRxe6TBT-cPryuvkcCUTb2w1IVQ2mtxe3DVmm_X7QEy3j0Qvo22GLU96l64VUEwN_fTel32ahIMKZqYgIBXRLpg_rrhbQVPJl8g7BkTNUw2NPNVj8kjHlOYoCEAE/s320/IMG_1095.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464226954359082514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>While the cupcakes were cooling, the experiment continued... Cream cheese frosting is my ABSOLUTE favorite of all the frostings, but I wanted this to also involve blueberries. So I made the frosting according to my usual recipe (cream cheese, butter, vanilla, and powdered sugar) then added the blueberries I had crushed... This sounds good in theory, no? Unfortunately, the resulting frosting was a bit runny (SERIOUSLY, runny frosting is becoming my arch-nemesis when it comes to baking!)... so I decided to wrap up the cupcakes and stick the frosting in the freezer overnight to firm up... Not the best idea. The next day (once the frosting thawed) it was back to its original consistency and just altogether not worthy of the "Pint-Size Baker" stamp of approval. </div><div><br /></div><div>Thus, after a few choice words with myself [you know you talk to yourself too], I scraped the frosting off of the few cupcakes already frosted, dumped the entire bowl into the sink, and started over from scratch. Let me back up a little... after sticking the frosting in the freezer to set over night, I stayed up until 2am researching how to make frosting thicker. There aren't many tips for thickening cream cheese frosting; however, I did find a minor tweak suggestion and went to town on the new frosting and what do you know... IT WORKED! This batch ended up being my best yet in terms of consistency! Check out the final product below:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_7VtMiM8IbS7zR_cA8iBbAiucVrjKhE4UMmjrwRskZbtquhw0wOggE2Tn3WZqQ3vUnaF0Xn79QSuYkbEXEGxX5d6dYtDxwSiuyt8Em-lUQhyphenhyphen-FOmZRNNo04gM53LqoNXrSw5meIP4pg/s1600/IMG_1097.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_7VtMiM8IbS7zR_cA8iBbAiucVrjKhE4UMmjrwRskZbtquhw0wOggE2Tn3WZqQ3vUnaF0Xn79QSuYkbEXEGxX5d6dYtDxwSiuyt8Em-lUQhyphenhyphen-FOmZRNNo04gM53LqoNXrSw5meIP4pg/s320/IMG_1097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464226969255999426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdeZ1dCOnWSeY-FRiXSzebYfnkRpKmfyoJsWUTZnmx_3-9jXDBIElvqbXd4UN55mV3Uc95O719ugKeH6C6g52N-TwGAIw91WWec63pVTzDbOkkjhkvgXvtk_p7T_rI63ZvY9MHUz7Ank/s1600/IMG_1096.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdeZ1dCOnWSeY-FRiXSzebYfnkRpKmfyoJsWUTZnmx_3-9jXDBIElvqbXd4UN55mV3Uc95O719ugKeH6C6g52N-TwGAIw91WWec63pVTzDbOkkjhkvgXvtk_p7T_rI63ZvY9MHUz7Ank/s320/IMG_1096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464226961523884850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">[Trying to improve my presentation skills... What do you think?]</div><div><br /></div><div>And that's it for now folks! Baking Adventure #23 has already been determined but I need a #22 for next week. Please leave your recommendations in the comments section! I'll select one and bake it next week for you. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3900116933872537551.post-17396500485322193472010-04-23T10:32:00.006-04:002010-04-23T10:56:51.736-04:00Baking Adventure #20<div style="text-align: left;">This post is going to be a little different than the norm, as baking adventure #20 was pretty much a failure both times I tried it.</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.delish.com/recipefinder/cinnamon-raisin-bread-4201?click=recipe_sr">Cinnamon Raisin Bread</a> (minus the raisins)</span></b><br /><div><br /></div><div><br /></div><div>My mom put in a special request for this a couple of weeks ago and I thought, "Sure! That should be easy. Afterall, I've made bread and cinnamon rolls before. What could be difficult about a little cinnamon bread minus the raisins?" <b>WELL</b> I am here to tell you that after two attempts at this pesky recipe, I have concluded two things: 1)Either my baking skills aren't what I thought they were or 2) This recipe is just plain incorrectly written (This is highly likely esp due to the fact that the recipe called for WAY too much salt to begin with. Who likes salty <a href="http://www.delish.com/recipefinder/cinnamon-raisin-bread-4201?click=recipe_sr">Cinnamon Raisin Bread</a>? Not I!)...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprfQAKGZcdIy4_j4lxGHjCzjKxvXjB0LMVNmOUXOYzyKiOOTjktLIjMP2ei3OTW6j7VERUG6o6VJq9ZyJHTQupdj8hsjMhNw38E2SXCJ7XADKdcozKL6fqj60THJT1RbeWEFLHkNnRPc/s320/cinnamon+bread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463344325161473954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;">[Reasons this failed: Bread never "rose" (Yes, my yeast was "alive") and it was too salty.]</div><div><br /></div><div>Both options are entirely possible and while I have exhausted my attempts at this particular recipe I will NOT rest until I find another great cinnamon raisin bread recipe to try!</div><div><br /></div><div>My sincerest apologies to those of you who have been checking in weekly if not more for the next baking adventure. You see, frustration gets the best of me sometimes and I wanted to remedy the errors of baking the bread before posting the recipe, so as to provide you with some great tips... Since that didn't happen, allow me to post a few pictures of something that DID turn out well:</div><div><br /></div><div><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:x-large;">DOUBLE-DECKER COOKIE CAKE!</span></b></div><div><br /></div><div><br /></div><div>For my friend Jason's birthday, he requested a cookie cake and stated that the frosting is the best part... so I took the idea and ran with it. Needless to say, there wasn't a crumb left upon leaving his celebration. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNC2AgGbuZiqftF5Nc8ZpbzV7-138A6-qQvHv04dc5bLqsDDe_BQKFYmZR76qkcPZf_uyGX5s_in2cZFFGA-wrMlNOuQwOXL7lrrEFOZJv_CHaeUdbdYtg9oUNOtorcSybOVMx0KlLlc/s320/IMG_1075.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463345056778910690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKqPLVozclRaBD_7MsyPFyhKDIUljJQQ-alA2j-a-3BnYqy1ZHcpDyb39W-sCiEb6k5mZG3TKAjMMBvc4vTJuRCsrjZ5ZsqXWctwe5C7g2SP4Gdfs6yulXhXQPXATDZYVPc1kQDZP-bg/s320/IMG_1076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463345063489745442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Note: If you would like me to make one of these for your birthday or any celebration, I would gladly oblige as new customers are always welcome!!! :-)</span></b></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-46484942210834563152010-04-21T11:23:00.002-04:002010-04-21T11:26:41.941-04:00Oh where oh where can the Pint-Size Baker be?Oh where or where can she be???<div><br /></div><div>Sorry folks! I know I haven't blogged in a couple of weeks... I've still been baking and trying to conquer one particular recipe but it has given me so much trouble that I wanted to master it before blogging about it. Unfortunately, the mastering did not occur. *hmpf* [crosses arms and pokes bottom lip out]</div><div><br /></div><div>Alas, there will be blogging to come in the next 24-48 hours though as I am in the process of finishing a double-decker chocolate chip cookie cake for a friends birthday!</div><div><br /></div><div><br /></div><div>STAY TUNED!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3900116933872537551.post-54537304960735838852010-04-05T14:25:00.011-04:002010-04-05T21:09:31.120-04:00Baking Adventure #19<div style="text-align: left;">A day late posting this week's baking adventure but for good reason! Life has been INSANELY and AMAZINGLY busy the last week, so please excuse me if this post is misspelled (thank God for spellcheck), uses poor grammar, or is just plain bland. The recipe for this week's adventure was my grandmother's so I will try my best and do it good by providing an enthusiastic post!</div><div><br /></div><div>This Easter season was filled with my confirmation into the Catholic church and great times with friends (new and old) and family, so it was only appropriate to celebrate the Easter holiday with a recipe from my grandmother, who is peacefully resting in heaven...</div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Strawberry Pie</span></div><div><br /></div><div><br /></div><div><br /></div><div>If you notice from the specials in the produce section at the grocery, Strawberries, among other fruits, are very much in season right now! In fact, the grocery where I bought my ingredients for the recipe had 4 pints for $5! WOOHOO! </div><div><br /></div><div>First things first: Prep... </div><div><br /></div><div>[Insert picture that I forgot to take here. Please don't hate me. Mentally picture strawberries, strawberry gelatin, sugar, corn starch, and a Pillsbury pie shell (can't find a recipe that is better than premade).]</div><div><br /></div><div>First, I baked the pie shell in the oven at 400 degrees for about 12 minutes like the pie shell packaging suggested. While it was cooling, I hauled and halved the strawberries...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0pB7cY7wqsxGGhVHp_HEJetTQXL8HTZFiO1fGMyK9yIGBtGfHsnSEru0Yn3kSXQh1YAPb5kBCDLk131tNh6Tm-OBKyYYFAERWvAW7rOykPvO7KEs69uUy0RpJorsV8GGI9iQAShKwps/s320/IMG_0999.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729075084729362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Then layered them as neatly as possible into the baked pie shell.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6k76U-TRnNdBn6LeH1Uta-akP5jv2bJGjL_yhe5_Cx1PArXXCNQL1D3T0vyt_mYYpfkI-QvT6tdHoxiDUMvzLa3pTudI9BJNXPdUxR0xaP2uW6h_FisGza9xcw1GNvEaUbvARiNsn514/s320/IMG_1001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729079482460658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAeFBaG8NZoMwDnGW2KeTnVkWSg36ZvOV8fqLzLSovtD4LrbIc-VTupZ0ur-yy-GkZIZD_Qg-c5N03cPYsQi9ZgskZGU7nb_8A1DgGYRZZyF6_hILh-qgWr7U-TDKOVz5CVhBr-LTTl8/s320/IMG_1002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729087939237346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Next, I combined the sugar, water, and corn starch in a pot over medium heat and stirred until thick. This took about 15-20 minutes of some TLC... TLC meaning stir and let sit for a minute or two, then stir and let sit again. Looking back, I probably should've let it get a little thicker, which is a takeaway for next time!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8PP7H75a1zjf3O24A_C3s6FbWKceJEGRk0z3Or2hvzysuaspceKPS06jbc5GK3oXh14_1gWDwkspi472o6jEVQo0lbC86HKl9khF2GmsrjORHBKGZecTdNi5ysjBF7A8OZ4biEu-Inw/s320/IMG_1003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729094047438082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the sugar starch was thick, I added the strawberry gelatin and red food coloring to make a gel and poured over the strawberries while still hot. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimywkwXr3kM3_2lDk_whneuWLlxgkrMjfWdagqn1uf4YMZONNKrHG-3PZis8_axwdDvms2C82eDt6YBGKcwZZSDj9pypQTYc1PlB6LWqEgt9RkbHLI29maiOKbYpo28OAns1_kHC7sr7k/s320/IMG_1004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729723682929522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div>Another takeaway for next time: buy a DEEP DISH pie shell!!!... Strawberry goop kind of overflowed... and by kind of, I mean there was strawberry yumminess all over the counters! So much so that I had to place the pie on a pizza pan while it set in the fridge.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMrfZjieg4u62dqCYt_Iaix0nK4SvrOwdlNmodhOdw8SPGExkRfvapR9O0geHjEj-xDXRUsnu8X5M3M-gZPgP_OHtDyW9Fm5O7P35fDuZmKSMP8hLynzmrW0DJ3QWc7eBw5FwEsGs85w/s320/IMG_1006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456730264375556290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK0S6f6GYFCXlKiOCMnfzYnXBXYM7QuBVhTQojwlj-3Vx6yvsLqb5Qv-BhhL-mUCtD7gE__JB2cAQR5MGdNM0mSgLBYixSOZUgUufKKjQBmDogcaFoYe-GHxvrwZ2n4KzoaXCVVVgSiE/s320/IMG_1005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456729725594119554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the pie set for a few hours, I made some homemade whipped cream (*as grandma smiles down from heaven*) with heavy cream, powdered sugar, and a touch of vanilla!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsXoOMU0mMV6TwOxvTN6XvdbsTlBoPYeNqi1yi7laSxcYI2ugP1Ckn3zzhGv5yCwvuC2Vj273zSMS6uQveNbM9d57pXv4-qmGV8lW_uUNgJQY-KNgy081hXcceJkjIG4PmVZcLPf5TTY/s320/IMG_1014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456730269552802386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Please note that homemade whipped cream doesn't save well, so prepare it right before serving. It was the perfect addition to an amazing Strawberry Pie! There are requests already to make it again soon. It's looking like a few great people at church are going to be getting this the next time as well!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb60lJRWqgkv64Gt8DtadyWgGbAtLdUCmW6Ws8vYJF-P0VNT_YbhJO2_nbJbNK1z6qkog6_CtGLAI96JHki2fljYAYRd_h0y2ZaLdyRtiuW-vgV2-QO5NTk5RJ7zGCM5z0ZGVfcTHu9fM/s320/IMG_1016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456730275402255362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[The pie crust was no match for the strawberries' strength but if you look hard enough you can find the little guy under there somewhere.]</div><div style="text-align: center;"><br /></div><div>Hope you all had an amazing Easter holiday and were able to celebrate with those near and dear to your heart!</div><div><br /></div><div>Oh, before I forget! I made some cookies too as a "thank you" to some people at church for their amazing help and support throughout the RCIA process. Check out the little goodie bags:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJWSYPgOoQJcS7vJ994lgs8T6JOToGwtsqnlY6rh9uYr7HOnOKmFTR0OrePu-yywx_XyowYvmlR6P95ggeZN_-3QdBH3AcusUk4SkTwy00oupz0CtoHUE-GfJcn1MMxEdLgj3fxEY1g0/s320/photo-5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5456825246645595762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>Until next time my friends! Muah!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3900116933872537551.post-55090954092233450402010-03-28T20:55:00.014-04:002010-03-28T22:06:38.349-04:00Baking Adventure #18<div style="text-align: left;">Hey hey hey! Sorry to have missed you last week, but the weekend was too busy for baking. SAD... I know. :-( HOWEVER, this weekend more than made up for it. This week's baking adventure came about as a request from my one and only repeat customer (thus far...). He has purchased Snickerdoodles in the past and has more faith in my baking than I do! This week's baking adventure is...</div><div><br /></div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html"><span class="Apple-style-span" style="font-size: x-large;">BANANA BREAD</span></a><span class="Apple-style-span" style="font-size: x-large;"> (or 'Nanner Bread as I like to call it!)</span></div><div><br /></div><div><br /></div><div>My friend is a huge fan of this bread, but he prefers it without nuts... [I don't discriminate personally]. After his request was placed, I set out to find the PERFECT recipe so as not to disappoint a paying customer. Upon referencing my usual sources, I stumbled upon <a href="http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html">this recipe</a> from a bakery in Boston called <a href="http://www.flourbakery.com/">Flour Bakery + Cafe</a>. Bobby Flay did a <a href="http://www.foodnetwork.com/throwdown-with-bobby-flay/index.html">THROWDOWN</a> with the owner of this bakery for her Sticky Buns, so after reading all of the praises on the reviews tab for the recipe, I knew I had found THE perfect banana bread. [Although, if you know me well enough by now, you know I have to tweak it just a smidge to give it that extra Pint-Size Baker lovin']</div><div><br /></div><div>First things first was PREP.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_tePXr5qi03eQimKcuumjjZZzh9910wndWCiSRpp5S_8W8Rqo-ykjBez_AbTixW7yv1AB6nAt5nFHowTswV3h-0-aFD64rBGDjscD70Qi7rxfEHp-sdqJrli5QrMudizxb6quxar9Vk/s320/IMG_0965.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453869982831002994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">[Additional "tweak" ingredients not pictured.]</span></span></div><div style="text-align: center;"><br /></div><div>Then came separating the dry and wet ingredients...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKkmO4wGnjx6TswPq8cqNiEbOs-1tsO4DxkiEuvwVY-8EB4iXdoysxE12D54yrYiH_5ej-knnMJQFt_xlnsCbgURYYqAkoek1_C7m5i4EbDph6h8N1NcoudQx4z9ILCjRuYqEvnHoV8Q/s320/IMG_0966.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453869992552157762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>This recipe was <b><i>beyond</i></b> simple to make in terms of steps. The most difficult step was maintaining the endurance to whisk the eggs and sugar together for 10 minutes straight by hand (sure, I could've pulled out the hand-mixer, but what's the fun in that???).</div><div><br /></div><div>Once the eggs and sugar were creamed together, it was time to add the smashed bananas, sour cream (couldn't find creme fraiche at my standard grocery), and vanilla extract. [Oh, I forgot to mention! My paying customer requested TWO loaves, so everything was doubled to compensate.]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vbQPa5nxdyh0IedYntpAORlp6n_U5rXL6OS2T-oDHdQLxtvH7O4FTcOLrgVB94Rg9pzI-s6NcUbqiq5uqakxFM0Q0nUqaHjuQYzjYFofGM6cAIYv22rmvKxrCvHlgXtTepreIDINljY/s320/IMG_0968.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453869995434311538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Then it was time to blend the dry ingredients in with the wet ingredients.</div><div><br /></div><div>Pour the batter into the wax paper-lined loaf pans.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_ezZL1O-bBU7T3dR8lY2WBykFryzXq36s_seFDiej5UJg_uKEPYESVEqZG5A9xbqTrwc_O2uf2wrojnOdLNrWvtE0MmZI3_rOm0Dp2AxXn5NEYzPyUIYlkb0p_P0SQcFtB3nNI5efq8/s320/IMG_0982.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453869199788442258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>And bake in the oven for about an hour at 350 degrees.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uQBnRAV21Mhq-ph1Iu2Z8bHhmct6WetGEYlkW0vGI-jAs0Dz4v8RAZ4qCp0qQoR9meKMDOnlANK1V7G8hkRA_nlrF7IbGQ91_r3jhobdvl_PvjSh53WS989i2vTpr8rCecJQUQQ1GSE/s320/IMG_0971.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453869205786868834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Once the Banana Bread loaves were cool, I delivered them to the customer and he was beyond ecstatic! [If you're his friend on facebook, you will see him bragging about having the "goods" when no one else does. haha!]</div><div><br /></div><div><br /></div><div>The End.</div><div><br /></div><div><br /></div><div>Or was it? Yea, not so much... My paying customer bragged SO much about the bread that my parents were giving me the stink-eye when they realized they didn't have any waiting at home for them. And so it was back to the grocery to pick up some more 'nanners and make them their own loaf as well! See? I told you, this weekend MORE than made up for the lack of baking last weekend. 3 loaves of Banana Bread + Lunch cooked for the week = a sleepy Pint-Size Baker. </div><div><br /></div><div>Thanks to <a href="http://www.foodnetwork.com/">Food Network</a> for posting the AMAZING recipe from <a href="http://www.flourbakery.com/">Flour Bakery + Cafe</a> on their website and thanks to <a href="http://www.flourbakery.com/">Flour</a> for sharing it! If I ever get to visit Boston like I'm hoping, I fully plan on going there and trying the real thing for myself!</div><div><br /></div><div>Until next time peeps, have a wonderful week! This one is going to be a busy one with Easter on Sunday but have no fear, baking will ensue and it's sure not to disappoint!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3900116933872537551.post-29814666113208431662010-03-14T17:41:00.011-04:002010-03-14T22:28:15.977-04:00Baking Adventure #17<div style="text-align: left;">Luck #17??? It is if it's March 17th... St. Patrick's Day!</div><div><br /></div><div>This week's baking adventure is purely inspired by this wonderful little holiday. Ever since I was little [insert pint-sized joke here], I have been excited when March 17th comes around. From the shamrocks to rainbows and leprechauns [Did anyone else make leprechaun traps out of shoe boxes???] to green-colored everything, it's just a super-fun holiday all-around. Now that I'm adult, the holiday has some additional perks in the form of alcoholic beverages. With that being said, time to announce this week's baking adventure...</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">IRISH CUPCAKES </span></div><div><span class="Apple-style-span" style="font-size:x-large;"></span>(<a href="http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe/index.html">Chocolate Stout Cupcakes</a> with Bailey's Irish Cream Frosting)</div><div><br /></div><div><br /></div><div>Due to the awesomeness that is this recipe and the holiday it's paired with, I decided that it would be imperative to document the baking via video. It's the best way to soak in the joy this holiday brings to me (and hopefully you!). Please see below for parts 1 and 2 of the Irish Cupcakes baking adventure. [Should you choose to forgo the videos, keep scrolling. There is a shortened regular blog-post for your viewing pleasure!]</div><div><br /></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:Arial, Helvetica, sans-serif;font-size:10px;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/iA1xr3nKCcA&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/iA1xr3nKCcA&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></div><div><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span class="Apple-style-span" style=" white-space: pre;font-size:10px;"><span class="Apple-style-span" style=" ;font-size:10px;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/gNuBR6lxUNM&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/gNuBR6lxUNM&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></span></span></div><div><br /></div><div>First things first, PREP! [Can you spot the "adult" additions to the ingredients list? ;-) ]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BoPc9XqdkRC7HKadhXIjTJYecMI0yttwTePy0Er8mlQqC4oCcyjkLA08IP4IteLSCEgikDy0_wv72tlDEnBhMxsZyNrWJciZmIJhS8ylz8C4x2jzm0JUw0gbjslKvhCLiTtdkfrItBk/s320/IMG_0915.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448619742788216418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Next it was time to combine the wet and dry ingredients in their respective bowls. This is where a couple of slight problems occurred... SOMEONE (me) forgot to add the 2 cups of sugar until after the dry ingredients were whisked together AND she forgot to melt the butter before combining with the beer and had to backtrack. Thank goodness, these mistakes were caught early on and didn't impact the outcome of the <a href="http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe/index.html">chocolate stout cupcakes</a>!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDx-hLb04hpVqyzhPZLGxcDd6_Zvgkm0arYhaLQz7FvPLW-_9QiAU7Uneq9favpk59xbKXJ0jQHe-e86Jt_nQGl57WwOpRsU4E46UFi2PwpCUrKqitUq6YIpf2ehkMlTdQJ7OI5O3n0o/s320/IMG_0916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448619750903988610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the imperfections were repaired, the wet and dry ingredients were combined 1/3 at a time to make the cupcake batter. Make sure you're adding the dry into the wet and NOT vice-versa when combining the two. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MoHGCqVxOPGC6OHxZmPejwfzyt_DaV6oeQO1sJiYiEE6vf9B7sqFjZL7poTXRSlEoWfGiLByUkmVWo-SAMEMgbKgM6C3s9q3ZicHDQS2z5tNl9I12rBVbLk3AAPeXkEcPkKrYfcUUkA/s320/IMG_0917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448619756777169346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Once the batter is combined, scoop the batter with an ice cream scooper into the prepared, lined muffin pan. Now, if you're like me and don't have an ice cream scooper on hand, feel free to use the Tablespoon measuring utensil. [See above] It works almost as well!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfN_N82WqsqpkDFJe8WfaO7Iph7eXh_NyBDkLQknkIxVmuxxkPMYmBfbS-Xd8XSwmfa8AC9znG2rrzcvtopWc_i85VRq6TmlUL1iOJgUlFAXbpAEoW7OBiNz71CAlzL2OU3HUnxKexvo4/s320/IMG_0920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448619763950167426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>The cupcakes baked for about 20 minutes at 350 degrees. HINT: Make sure when baking cupcakes, you give them ample time to cool! Otherwise, you will have a big melty mess when trying to frost them. While the cupcakes are cooling is the perfect time to prepare the frosting! The Food Network recipe for the <a href="http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe/index.html">Chocolate Stout Cupcakes</a> called for a variation on Cream Cheese Frosting, but nothing out of the norm... so as I usually like to do, I made a few tweaks to give it some extra Irish/St. Patrick's Day flare!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBFI21L5p4y-ueUOMygW2GvGJ49GYVTG_JofRoQjoMKrpyOR1-ok06GrYCo3yy6N5NoONfUCN1QTOFVtlH9S7LTGth0Xardir7apYg1ZqStgtjJnCJsUNB9Z4ifzieIv0BYeIhDLm43g/s320/IMG_0921.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448619768168824738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>I reduced the heavy cream down to 1/2 c and added 3 tbsp of Bailey's Irish Cream to the mix. ALSO, I went ahead and added a tablespoon of green food coloring. You just can't have St. Patrick's Day without green food coloring in everything! Below is the final product! </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYQIlJbMukH5FtqlPf1OSywE2KFP_-YcxB_4GrMPKs-6n6S6HBTvPjsEIQDHkxnxB5GRCBGKVXtDv02tajsjezLJEf63_NzqGfJVah8GBTnAe_qBVO_LAd8RXcWCh3-x5m4HtwLCyrn8/s320/IMG_0924.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448620593829376130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>My little Leprechaun friend had to join in on the baking and bring some luck along the way. However, I will tell you... I think he fell asleep on the job because the frosting consistency wasn't my best. It was way too runny, even after setting overnight in the fridge. Next time, I will only use 1/4 c of heavy cream OR just make my standard cream cheese frosting recipe with cream cheese and butter.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAozMenHnoK266pgI6Eq0ZRB-MDa8mX0Pia6n2sHlCiUQzy5-Tju4EDkpE7clgBtr_E6uJOR8O-nuZGsX6Ip80W52SH0HipRICC_r1girMsCLk6VEZ8ZXu8Hg_NVu3V2eCs-4CK44zDZQ/s320/IMG_0925.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448620595435752546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>Regardless, the cupcakes turned out SUPER moist and "magically delicious"! Thanks so much for tuning in to this week's baking adventure. Hope you have a great St. Patrick's Day and before I go, here's a little Irish Blessing just for you...</div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTeq9X9bcsHmZMX6o94wmmDrI7gm_jDYX6n91b7opo__hDMxXYOFfMoJ7lPoSt7tZr0hmZTQePJAzdcS8aex_6jISq3EUemipX66LclBmghulwWs5WdvnY0f77VEzBk74VFqQqspNCVY/s320/IrishBlessing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5448620601060944642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 247px; height: 320px; " /></span></span></div><div><br /></div><div>Until next time!</div><div><br /></div><div>Pint-Size Baker</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3900116933872537551.post-63864540466256357202010-03-07T13:41:00.011-05:002010-03-07T15:01:54.688-05:00Baking Adventure #16<div style="text-align: left;">Standard weekly baking adventure aside, this week has been quite the adventure in and of itself! It has been filled with impromptu chocolate chip cookie baking in a foreign kitchen (aka not my own), randomly winning tickets to a country music concert and attending said concert 24 hrs later(<a href="http://www.countrymusictattletale.com/2010/03/06/luke-bryan-sure-knows-how-to-put-on-a-show-a-fan-review">Jimmie Jam 2010</a> featuring <a href="http://www.lukebryan.com/index.php?page=music">Luke Bryan</a>), and seeing myself on the news!!!</div><div><br /></div><div>Remember back in January when I said I was going after a dream? Well, I went to a casting call for a new Gordon Ramsey cooking show called MasterChef, where they take amateur cooks and turn them into professional chefs. I didn't get a call back (as you can see since I'm still here writing ya'll) but it was a fun experience nonetheless! Check out the video below at the 1 min 20 sec mark plus about 5-10 seconds:</div><div><br /></div><div style="text-align: center;"><object type="application/x-shockwave-flash" id="video" width="320" height="280" data="http://www.myfoxatlanta.com/video/videoplayer.swf?dppversion=6494"><param value="http://www.myfoxatlanta.com/video/videoplayer.swf?dppversion=6494" name="movie"><param value="&skin=MP1ExternalAll-MFL.swf&embed=true&adSrc=http%3A%2F%2Fad%2Edoubleclick%2Enet%2Fadx%2Ftsg%2Ewaga%2Fnews%2Fdetail%3Bdcmt%3Dtext%2Fxml%3Bpos%3D%3Btile%3D2%3Bfname%3Dfox%2D5%2Dspecial%253A%2Dreality%2Dtv%2D030310%3Bloc%3Dsite%3Bsz%3D320x240%3Bord%3D769093712326139300%3Frand%3D0%2E28194062621332705&flv=http%3A%2F%2Fwww%2Emyfoxatlanta%2Ecom%2Ffeeds%2FoutboundFeed%3FobfType%3DVIDEO%5FPLAYER%5FSMIL%5FFEED%26componentId%3D131850174&img=http%3A%2F%2Fmedia2%2Emyfoxatlanta%2Ecom%2F%2Fphoto%2F2010%2F03%2F03%2F030310%5Fbruner%5F10p%5F1%5Ftmb0001%5F20100303230055%5F640%5F480%2EJPG&story=http%3A%2F%2Fwww%2Emyfoxatlanta%2Ecom%2Fdpp%2Fnews%2Ffox%2D5%2Dspecial%3A%2Dreality%2Dtv%2D030310" name="FlashVars"><param value="all" name="allowNetworking"><param value="always" name="allowScriptAccess"></object></div><div><br /></div><div><br /></div><div>This week's baking adventure came from a recipe my mom found. She and my dad like to go up to north Georgia and visit with my godparents in the mountains from time to time. My mom gets the task of providing breakfast and horsderves when they go, but she's not much of a breakfast person, so when she came across this recipe, she asked me to try and make it on a trial run for the family first to see how it would turn out. For anyone who likes waffles and muffins, this is a must-try!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><b>Waffle Muffins with Maple Sugar Glaze</b></span></div><div>[Let me know if you want the recipe and I'll send it to ya!]</div><div><br /></div><div><br /></div><div>First on the agenda was to gather the ingredients at the grocery store. There were a few things on the ingredients list that we didn't have in the house: malt powder, maple syrup (shocker, I know!... Don't judge us), and turbinado sugar. [What's turbinado sugar, you ask? WELL, have you heard of/seen "sugar in the raw"?... They're the exact same thing! Turbinado is just a fancy schmancy name for it!] Anyways, so apparently malt powder isn't a common ingredient people purchase anymore; it took me 30 minutes, 3 store workers, and 2 managers searching through Kroger to discover that they did not carry the stuff. Then I tried Target to no avail... BUT third time's the charm right?! RIGHT! Publix was my final stop before I decided to give up the search and not only did they have it but they had a couple different brand options as well! WOOHOO! Waffle Muffin-baking was back in business.</div><div><br /></div><div>Back at the house, it was time for a little PREP action! All of the ingredients were placed on the counter and the eggs were separated. [Reference <a href="http://pintsizebaker.blogspot.com/2010/02/baking-adventure-14.html">Baking Adventure #14</a> for tips on separating eggs]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f3FFtVLUXm94XVlOjx0VpplrrsONJNk_lToMXkvlntdNrlzjXMvdFmpT1tH7o4K2rn4d0XdN42fNIGhuF70xXm9ZlOUTqKLQ9BxAzHKlUXGSrymyZXphSr7Ich50DmB06Qu3UZfJbDY/s320/IMG_0891.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445980592098358466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>This recipe was VERY simple to make. First, you combine the dry ingredients and sift/whisk together until blended. Then, melt the butter and.... </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:x-large;">BEEP BEEP BEEP</span></b></div><div><b><br /></b></div><div>We interrupt this baking blog for a little Public Service Announcement... Do NOT, and I repeat do NOT place butter uncovered in the microwave while attempting to melt. You will have a geyser-like explosion and thus, a mess to cleanup. Please reference the below photo for evidence.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zjkj3eUxE8Zlzb85I5Ycm1qo521S0m-7VRD-vZ4fPOTlrXM5BbhlENdcguc-eQorNuoAn1izOVp_5ZkhdQXclYAcCkmHO6pl0aWJaJiSE3Ocf8UsWCeGn1I3ALk1m5D7HJN69hNsGYo/s320/IMG_0892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445980595138802290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div><br /></div><div>We now return you to your regularly scheduled baking adventure.</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:x-large;">BEEP BEEP BEEP</span></b></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div><b><br /></b></div><div>Man, don't you hate it when that happens??? Those PSA people sure like to interrupt whenever they darn-well please. Anyways, where was I? Oh yea!...</div><div><br /></div><div>Next up is to combine the wet ingredients together once the butter has time to cool a little. Remember, you don't want to curdle the eggs yolks, and if the butter is too hot, you'll have to start over. Once the wet and dry ingredients are in their respective bowls, it's time to combine the two just until incorporated. No need to over-mix or make smooth!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRbfTYZe3v-1gBoghyGOlDC8WpeiJBCopvTORW68DwsWHlPjaOCXjRmcAyODPFnkY-axad38I7rQ_OdiduyUoiE47P7Odlh1RlNvY_FSv75ZpiXa9BryU_jTZKpYVyjqseafPFSWnjVA/s320/IMG_0895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445980613952145858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Set the batter bowl aside, and using a hand-mixer, beat the egg whites until medium peaks form.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LTgZr673Xn_9xV23JOh_zqzUEMDAxH7GLu1UOMBI4jCa6W5BUwa56XesXNI1oGgxJPsRdYXXLzPzkOtNT9NLYJ4wFs98s-PCSOUT5_CEE93uCatQaKSR8zGE6in9cgWB_OK2BWc9ZQk/s320/IMG_0893.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445980606935995522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Then, gently fold the egg whites into the waffle muffin batter until white streaks are all that you can see.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWM6i33JCJRsLWQM4blUdFMXPBGJl6BbNYHTWOfNNKpGqkWTxdqXpyYYnd6zWvgH92seUCqGmFX_R3N-_cTBll_3fXtO2q8kMGgPicyvzJzjjqFa6GId52ElBhLCB_FdklFTozP6nwT4/s320/IMG_0897.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445980619348291634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Next is time to fill the muffin cups! The recipe calls for mini-muffin pans and to grease the cups, BUT being the little rebel I am [insert snarky laughs here], I decided to use regular-sized muffin pans AND use muffin liners. <i>Little tip: I've found that the liners help keep them fresh and moist longer! </i></div><div><br /></div><div><i></i>After the muffin pans are filled with the batter, it's time to bake! The muffins baked for about 20 minutes and then were removed and glazed with the maple syrup and turbinado (raw) sugar.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuWpMO8FbvEBuJsEIWostN_vlbM6cdcWeW03Ys2OUkvK_cZirLgzZSTenKvI-stFqka0fzl7yXjWMB4EjoMjWFU453_euDnYpXGPT34vXE-fQ5m_Vshr45Qyy3_-Ssp22OevY_RcOgs0/s320/IMG_0900.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445981955613522210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuZFPX8D4Xy89kgu3M22nflzhs9DUQdtsMtYVOPvdvZxe42kuspq0aaHoaZipJif0TiAwsgrEexw-wF0QODSwamrhaIg16pHkoCPgRRyC9fqeO0ZZ4LI2Op2XWFMDIiMDF2M7Vn8bDrI/s320/IMG_0901.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445981996994021506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>Then they were popped back in the over for another 3-4 minutes until the glaze had time to set... and here you have the finished product!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAdz3kuDwac297dc-gL2yWAJUdDcjSodA0xG4_HwYwQ3ld6xA0rlKfRVnmQk7-RAcs-9iQsACdzIKlVxOG2-hqXzt7Cuqb3KJaEpKJP35j5todS-Tn4OFkp3qMoDwv1viMKqgd5kxWvg/s320/IMG_0905.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445981998987288450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Like I said, these Waffle Muffins were BEYOND simple to make. The most difficult part was locating Malt Powder at the grocery store.... </div><div><br /></div><div>"WAIT! Pint-Size Baker... you didn't tell us the most important part!" Oops, sorry. I'm guessing you're wanting to know how they tasted??? They were extremely moist, not overly sweet, and super delicious served warm with a little butter and extra maple syrup poured over top! Not the healthiest, but who cares? It's the weekend! :-)</div><div><br /></div><div>That's it for this week's installment of the Pint-Size Baker's baking adventures! Hope you all had a great one!!! Until next time... muah!</div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3900116933872537551.post-55071840527659089652010-02-28T23:33:00.007-05:002010-03-01T00:18:58.031-05:00Baking Adventure #15<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgjVji5O4Hni5hDD_SHe7xTohMCYL67yHy3VaKSNjHpKYYpF5HPUp8xX13Wq_1xcXGe3kFVoYg2GVpERkHXh0KPA00936al84eX41PrehBQKThWQVbvEqE6rxOo-EOAejyJhvCE3ynVE/s1600-h/IMG_0848.JPG"></a>Happy [insert day you're visiting this blog post here]!!!<div><br /></div><div>This weekend was a great one!!! It included celebrating my sister's birthday, some errand running, a little laundry (quite exhilarating), meeting up with a [relatively] new friend and... </div><div><br /></div><div><br /></div><div><br /></div><div>wait for it... </div><div><br /></div><div><br /></div><div><br /></div><div>wait for it... </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>BAKING!!!... WOOHOO! Didn't guess that was coming, did you?</div><div><br /></div><div>This week's baking adventure came as a result of the request of multiple people over the last few weeks. However, the timing came about, as one of the requesters (my sister) has a birthday coming up and was craving something sweet [This NEVER happens]. Which leads us to this week's baking adventure...</div><div><br /></div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:x-large;">GOOEY FUDGE BROWNIES</span></b></div><div><br /></div><div><br /></div><div>This week I decided to do something a little different and make a non-live, non-Ustream video so that I could take a stab my very <b>FIRST</b> [emphasizing this for a reason b/c if it's terrible, we can chalk it up to lack of experience] <b>self-taught</b> video editing. Please check out all 9 minutes and 59 seconds of Pint-Size baking glory and let me know what you think!</div><div><br /></div><div><br /></div><div><div><span class="Apple-style-span" style=" white-space: pre; font-family:Arial, Helvetica, sans-serif;font-size:10px;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/N6pBQx1oGhM&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/N6pBQx1oGhM&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></span></div><div><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span class="Apple-style-span" style=" white-space: pre;font-size:10px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span class="Apple-style-span" style=" white-space: pre;font-size:10px;"><br /></span></span></div></div><div><br /></div><div>Alright, I know I promised to post the recipe here, but since I haven't quite gotten it perfected yet, it wouldn't be right to post it just yet. BUT I promise to post it in the near future! Just have to make a couple of alterations and adjust the cook time and we should be good to go!</div><div><br /></div><div>In the meantime, here's a picture of the brownies 48 hrs after they were made...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgjVji5O4Hni5hDD_SHe7xTohMCYL67yHy3VaKSNjHpKYYpF5HPUp8xX13Wq_1xcXGe3kFVoYg2GVpERkHXh0KPA00936al84eX41PrehBQKThWQVbvEqE6rxOo-EOAejyJhvCE3ynVE/s320/IMG_0848.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443530228335820786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[Or what was left of them anyway. Hehe]</div><div><br /></div><div>Thanks again for watching!!! Until next time... Pint-Size Baker OUT!</div><div><br /></div><div><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span class="Apple-style-span" style=" white-space: pre;font-size:10px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span class="Apple-style-span" style=" white-space: pre;font-size:10px;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3900116933872537551.post-82202162407812961832010-02-20T16:55:00.007-05:002010-02-28T23:44:22.560-05:00I Scream, You Scream, we all scream for Live Stream!<div style="text-align: left;">Happy Saturday!</div><div><br /></div><div>In case you missed it, today was the second installment of the Pint-Size Baker streaming live!! [Insert applause and cheers here] </div><div><br /></div><div>Most of you were likely out enjoying your wonderful Saturday afternoon (I don't blame you!), which is why I have posted below the video from earlier! On the menu today was <a href="http://pintsizebaker.blogspot.com/2009/12/baking-adventure-10.html">Red Velvet Cupcakes</a> (reference <a href="http://pintsizebaker.blogspot.com/2009/12/baking-adventure-10.html">Baking Adventure #10</a>) and they turned out way too delicious for my own good! Happy viewing and as always, please leave questions and comments! Hope to see you next time!</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(179, 177, 177); white-space: pre; font-family:'Trebuchet MS';font-size:13px;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="320" height="260" id="utv930547" name="utv_n_479987"><param name="flashvars" value="autoplay=false"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="src" value="http://www.ustream.tv/flash/video/4876966"><embed flashvars="autoplay=false" width="320" height="260" allowfullscreen="true" allowscriptaccess="always" id="utv930547" name="utv_n_479987" src="http://www.ustream.tv/flash/video/4876966" type="application/x-shockwave-flash"></embed></object></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style=" white-space: pre;font-size:-webkit-xxx-large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style="white-space: pre;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style="white-space: pre;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style="white-space: pre;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;"><span class="Apple-style-span" style="white-space: pre;"><span class="Apple-style-span" style="white-space: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style="color:#FFFFFF;">And the final product!!!...</span></span></span></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style="white-space: pre;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); white-space: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnv3E_DCAmGoWw3741jAj6T9K0ntPMkcYuf4TZEspyMPqsE0EAwDxQ7QEVfi6a5Jf36Msd_hE9BioZd5iFEZ4kMWsuOvZ5JxedWCsWAi52HtsDxPDd0SSdDRxZ1a41WvqHr_YIzKTc0A/s320/red+velvet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440450229019261826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', serif;color:#B3B1B1;"><span class="Apple-style-span" style="white-space: pre;"><br /></span></span></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3900116933872537551.post-61626598085968063952010-02-14T15:29:00.020-05:002010-02-14T17:02:23.880-05:00Baking Adventure #14<div style="text-align: left;"><b><span class="Apple-style-span" style="color:#990000;"><i><span class="Apple-style-span" style="font-size: medium;">What a co-inky-dink!... this is baking adventure #14 and today is the 14th day of February! I promise that was not planned at all!</span></i></span></b></div><div><br /></div><div>This week's baking adventure held true to the definition of "adventure". I had to cross the Atlantic Ocean for this one... A friend of mine was raised in Germany and has been craving a particular cake for quite some time now. He requested it back in the fall but it never actually happened for one reason or another. However, this week the craving finally became unbearable and he not only put in a "real" request but he also dropped by the CA$H for me to make it... making him my 3rd paying customer!!! YAHOO!!! Movin' on up!</div><div><br /></div><div>Anyways, let's get down to it! This week's baking adventure is...</div><div><br /></div><div><br /></div><div><a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html"><span class="Apple-style-span" style="font-size:large;">BIENENSTICH CAKE (Bee Sting Cake)</span></a><span class="Apple-style-span" style="font-size:large;"> </span><---- Please don't ask me how to pronounce it.</div><div><br /></div><div><br /></div><div>Luckily, since my friend requested this cake in the fall, I had already done a good bit of legwork trying to find the right recipe that held true to the German tradition while also being translated into English baking terms properly... this was a feat in itself! [Gotta love the metric system we Americans use. Nothing like being difficult.]</div><div><br /></div><div>I searched long and hard across the internet and even consulted a former Project Manager from a previous job of mine, who was also from Germany. His recipe was half German and half English. I about went cross-eyed trying to figure it out... Finally, a few days ago I settled on this recipe for <a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html">BIENENSTICH (Bee Sting Cake)</a>. It made the most sense and even the few steps left out I could figure out on my own.</div><div><br /></div><div>Once I went to one of my favorite stores on earth, the grocery, it was time to PREP and then being baking.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtFCxOEX2X_ZUrfuSVx5frNTLC5ccW3v675BFTHsJ6ouJvJ45lzAjnl0ia641xAt0fmByoO3FHOMfas-2BYJ0ygPa2BjCwT1VYJxSJfCCGu4_JOjgyTbBU2CjJoXIMYAQT895hd5Ia0w/s320/IMG_0764.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438213861704077954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>This recipe involves three parts. The first of which is making the actual cake. This, my friends, was the easy part! You know, your usual separation of the dry and wet ingredients and then combine to make the batter. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2hBpECPne-fwU32bg34vZPhj84BJJK_OIaTHqCB8kZv0ypkkW8j12trhDpYOuEPYGe1e_q6zi9sc3ZDPal4v-a0VDsFdJ15ERcOv3bvQX3ZAZBaCKYNNZHf4bxUzL8H-xbe5sWLNqFM/s320/IMG_0765.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438213866715813218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>The batter was a LOT thicker than I'm used to for typical cakes and only filled up about 2/3 of one round cake pan, so it made me quite nervous to bake. The recipe called for 3 tbsp of baking powder which meant that it was going to rise significantly... and rise it did! (Reference photo a little further down for this action!)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxzjciF2WVKhnSFpeUvRgZ8mxsfbg65OdDHp5NWq1wzyVHEMResMnORqxfni5BS42DdH0k5buWiw-hzDapZsl0oGz9EWgtVdjyybaLjTroWVO_QYhpdpemrv8Hasjg6tdJ2vu9OcEmtQ/s320/IMG_0767.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438213868416457010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Before baking, the recipe called for making part two of the <a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html">Bienenstich</a>. Part two involved almonds (I used sliced instead of slivered. Makes for a prettier presentation.), sugar, cream, and butter. Once all of those ingredients were melted together, you're "supposed" to spread it on the top. However, I don't have a spring-form pan and had to improvise by placing the almond sugary goodness on the bottom of the pan and then the batter on top.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ_dYKrs1dt14TiWbW6uOoC8bbCoTpRLRc1AfMfkBq_uRF7Q6280KxbHcyw135KfZYCRBrwpA1ir59z6v4zHeky7jldpD3f7EESBN1y2EiS3WzOULFkEZgYRJzP7kZePcu4Omi_4il_c/s320/IMG_0771.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438213873481374146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[If you look closely, you can kind of see the almond sugary goodness along the sides.]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXlEiglrsyNbUtqVtYwSiur4mVZMzWj8Xw0A6fJ4th5UyqfSbLIBCREZ8E1z4Kx0h8Q5y2eNbtQdwoBQ3zVxlR_RI80y_cVVd40h3y_Zm9QBR3tyGZTknpNUgyahZ-W6QmtfqD_LhhTw/s320/IMG_0780.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438214926957065458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[The cake literally looks like it was stung by a bee and then swelled up.]</div><div><br /></div><div>While the cake baked and then cooled, it was time to venture into part three of the <a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html">Bienenstich</a>. This was by far the most cumbersome and difficult thing I've made so far in all of my baking adventures. </div><div><br /></div><div>First, I had to separate the egg whites and egg yolks (not so difficult). I like to use the shell to help divide them. In order to do this, you crack the egg in half and open it over a bowl while holding the yolk in its shell. Then, you pour the yolk into the other shell you're holding back and forth until all of the egg white is in one bowl. Once done, put the left egg yolk in another bowl. [See below]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RLvsLX98eDhWKbMM8pJIp2Z7rCRB1AtLRgoSL7tHN01MvdHKMP2jMGBCd12tXIvQcLY7MtT6GsIvZYMl4MgT6PYCggsUom624gaaUl3xIsMArbTYrDbYM6g8ARdRuKw7qppzHEGLD5s/s320/IMG_0775.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438214930019621058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafUjHfIQdXJjLekAhf6bpijrKMeK_CiqqrOiSZCghIB8N14ahquySXf46rdYQQZwoD8-aHRBjF2XUXLgkOqWUVtbL67_AHwYy3OtZyr2nb4ZkVY12Y09GcjwH5Efnjg9kopgh_v4pniM/s320/IMG_0776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438214937856297762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>The next part of the recipe called for scalding milk (I used a microwave to do this! It took about 3 stints of 45 seconds each in the microwave to get it "scalding" hot. Not sure what scalding means? If you touch it with your finger and feel like your skin is going to burn off if you hold it in any longer than a split second, then that's scalding hot. REAL technical, I know. hehe)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOfG5-vWRmgXyDxoa_qcRoJar8g2SJhxBOgWhPLGrUisFTZyqftcJivMNHliebI4L3KERJlPiJUX-8J-P4knJY427Q3Z2zW8YEQRhBKD-SKodoUeBBJ3xxUtPfkw0rQHtmebi_plBllc/s320/IMG_0781.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438216101465930482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After pouring the scalding hot milk into the egg yolk, sugar, and corn starch mixture while stirring constantly (READ: and getting milk everywhere b/c the mug holding the milk decided to have it pour down the side. NOT COOL), it was time for the double-boiler! What's a double-boiler you ask? Funny thing is I've never seen nor used a real one BUT! I do know how to make a makeshift one using a glass bowl and a pot of boiling water. [See below]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLSECnm1JspJ87iguzwkUVhNgZ5TU-87XBckndmZS3RZvcmaE31oqVcd2uGnMXLeNKYY8PUVNmRGTo9c0ee-1DPKa2sBKfGtq_JdSe48yq1DvWxcvH9SCpzBQakYXqPCjzg8n7jiUUSk/s320/IMG_0777.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438214944520081122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>This next part was a <b>PITA.</b> (Want to know what that means? Feel free to comment and ask. It's an Ashley-ism is all I'm saying.) You have to stir constantly the egg yolk mixture while it sits over the double-boiler being careful not to let it boil until it thickens and becomes almost like a thick pudding. This definitely took about 15-20 minutes of stirring and then letting it sit on its own for a minute and then stirring profusely again. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTv5H0zu7S5DLwzcIkDak03-ZUMzys1ZM06RYcNvSt2zTO-gnzIcOyP7VN5Cfue1i-mCmGcSrtWEXIwFzauqlqy7hJ-xJ75wVQW96NVGMpVH3TnUHTdR91oF3vFM6IbsWk6F8EscP9B0/s320/IMG_0782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438216106215821058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>EVENTUALLY, (if your hand doesn't fall off) you will get a texture and pudding like consistency as seen below.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih21v5ebu0xujFwZzMspr-WZX_6RckYLwwLZdSuXrADwHmgZj5q7kqSzYcsUx359C7eSP8fQbKosR7WUsDLYYCUr0F6YvSABV7pT4mzdIa9cM8QFASVygLtpq0Ftl8_pxw-osnk7hgiKc/s320/IMG_0783.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438216111325294866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the thick almond cream is done. Remove from double-boiler (the recipe does not say to do this). Then, whisk the egg whites (sitting off to the side from the step above) until stiff peaks form. This will take about 5 minutes or so of beating on HIGH and a pinch of salt.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a6OYlGQaaEOK4XrDZs23LQDOgzNoNhPM82TYfJqW8Av74n4bRWwVKbmesAQwRRSy4SW0T0Tl_WOmMx5yhmWt6dSGSI98b1AUVzblJyrgTeuVKyc2iznT6WEOFXAvCeAaE9L9YaqGgFA/s320/IMG_0784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438216114663863490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Next it was time to FOLD in the egg whites with the almond cream... I don't have a spatula so I used a plastic spoon. Make sure you don't over mix or else your stiff peaks will fall, and the final whipped almond cream won't be as stiff as it needs to (I did this and had cream EVERYWHERE when layering the cake).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55VO8FpIerqIml2hzfD4y8vxQSEgZnIXebt02fkPdkXIfUdYXAu9pxqswB_nAaNdgkbPWGbFwGpl5pSvRoe1n6lI86cVA16-8o9rHJgMCwuXbfjxqNapR7O5vUZX1chaznK56GlHxhBA/s320/IMG_0785.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438216120717974994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>After the cake cools and the almond whipped cream has time to set in the fridge, it's GO time! Cut the cake in half and then layer the cream in between and place the almond encrusted top back on... and you have a nice yummy<a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html"> BIENENSTICH Cake (Bee Sting Cake)</a>.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvpIvZQWcF-_AfbQkBFSctbPyw8kMBCyfebt4fuJNVL82FGd55Ceg4CMpr_ynDT2NM17H5H6Hd7TgZUK1yXL3Zpn34hJ08HNJNswnLZ5h6tbS5v9XgxRHIbkTrbIaPjfxcDUugzJn3so/s320/IMG_0789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438217277025107922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><br /></div><div>Delivery of this cake was a bit nerve-racking (insert: A LOT nerve-racking) as not only was it to be eaten by one TRUE German, but it turned out there were two additional ones awaiting the <a href="http://www.grouprecipes.com/37921/bee-sting-cake--bienenstich.html">Bienenstich's</a> arrival. They had me sit while they tasted it and the only negative feedback was that it needed "more cream"... aka "Ashley let the whipped cream set longer in the fridge or it all will come oozing out when layering on the cake".</div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJhXc4hBQ5zcxPrz-rgdObw_aXQ6t38mD6es4rgRCWMA_YkMlScB_jUinmPkdfvPAj0kk2qpI0BKQQdjOUu93aT4Cn52EcVONUleo_pHtyALmPoHmrSXH7XoCZBYq6rxNkHUvxQO8o7I/s320/IMG_0792.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438217281927035554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div></div><div>That's it for this adventure! My hands are officially red and sore from all the egg whisking and stirring but it was more than worth it. That daggon' Bee had nothing on the <a href="http://pintsizebaker.blogspot.com/">Pint-Size Baker</a>!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj_f6-kIgNm90W9VS-IHgvPUk3Gea9GORP-VVaDC4DNsT_l3r3F_8K8a6-IJhB-Q884RyotVSBmKiur0V_vveoJY1AxdkFLam0S0MIO1W6lzlH5L0TF_2kfUF2PG_rOlUwCJbGfXMSXw/s320/IMG_0794.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438217288856076050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Hope ya'll have a very happy Valentine's Day whether you're spending it with a significant other or close friends and family! XOXO</div><div><br /></div><div>Oh!!! Before I forget...</div><div><br /></div><div>P.S. I made some of my "Sweet Ashley's (more addicting than crack) Choco Chip Cookies" for a Valentine's Day gift to my family. Too bad we can't eat with our eyes huh???</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRISRFDZcXOu5kJ5OzfHKfi4ggUoI6cx-KIIEI78G_FDd30w-KQnBS-Qeru-WeKBjXyf9FtcU8MrZvRQUoEEH_Ve2MCp0_I46vhePSvWiWrXHCABTQplpKd66BLYo0va-i06hkZ04750/s320/IMG_0793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438217290912115522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-26179778618535393892010-01-28T12:39:00.005-05:002010-02-28T23:45:41.918-05:00Livestream with Pint-Size Baker (Baking Adventure #14)<div style="text-align: left;">Hey all!</div><div><br /></div><div>Thanks so much to those of you who tuned into the impromptu Livestream of this week's baking adventure: Carrot Cake. For those of you who missed it, I have included the live stream below. Just a warning though, it's the ENTIRE Livestream because I can't figure out how to edit and cut parts yet, so have fun!</div><div><br /></div><div>[BTW, the first video is of actually making the cake and frosting and the second is of frosting/decorating the cake. See below the videos for the final product!]</div><div><br /></div><div><object width="400" height="400" id="livestreamPlayer" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"><param name="movie" value="http://cdn.livestream.com/grid/LSPlayer.swf?channel=pintsizebaker&clip=flv_abc2beba-3366-4dfe-b816-459e52b48ecd&autoPlay=false&mute=false"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><embed id="livestreamPlayer" src="http://cdn.livestream.com/grid/LSPlayer.swf?channel=pintsizebaker&clip=flv_abc2beba-3366-4dfe-b816-459e52b48ecd&autoPlay=false&mute=false" width="400" height="400" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash"></embed></object><div style="font-size: 11px;padding-top:10px;text-align:center;width:400px">Watch <a href="http://www.livestream.com/?utm_source=lsplayer&utm_medium=embed&utm_campaign=footerlinks" title="live streaming video">live streaming video</a> from <a href="http://www.livestream.com/pintsizebaker?utm_source=lsplayer&utm_medium=embed&utm_campaign=footerlinks" title="Watch pintsizebaker at livestream.com">pintsizebaker</a> at livestream.com</div></div><div><br /></div><div><object width="400" height="400" id="livestreamPlayer" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"><param name="movie" value="http://cdn.livestream.com/grid/LSPlayer.swf?channel=pintsizebaker&clip=flv_a73f2101-e409-4a4e-becf-8d45878e5a79&autoPlay=false&mute=false"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><embed id="livestreamPlayer" src="http://cdn.livestream.com/grid/LSPlayer.swf?channel=pintsizebaker&clip=flv_a73f2101-e409-4a4e-becf-8d45878e5a79&autoPlay=false&mute=false" width="400" height="400" allowscriptaccess="always" allowfullscreen="true" type="application/x-shockwave-flash"></embed></object><div style="font-size: 11px;padding-top:10px;text-align:center;width:400px">Watch <a href="http://www.livestream.com/?utm_source=lsplayer&utm_medium=embed&utm_campaign=footerlinks" title="live streaming video">live streaming video</a> from <a href="http://www.livestream.com/pintsizebaker?utm_source=lsplayer&utm_medium=embed&utm_campaign=footerlinks" title="Watch pintsizebaker at livestream.com">pintsizebaker</a> at livestream.com</div><div style="font-size: 11px;padding-top:10px;text-align:center;width:400px"><br /></div><div style="text-align: left; padding-top: 10px; width: 400px; font-size:11px;"><span class="Apple-style-span" style=" ;font-size:16px;">Congratulations Carrot Cake:</span></div><div style="text-align: left; padding-top: 10px; width: 400px; font-size:11px;"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></div><div style="text-align: left; padding-top: 10px; width: 400px; font-size:11px;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvBw6ecyOIdAahMzm2qlPs6blYIXipGmp8dMFVwmk7pjPRxlxZzil8fk2bNZW_0Sx8MAHtdiv5USQ2w-PhtCIeifU-_KO2CLnKhVHHLlJIeNVV_g1Bf1aFb838QHRm6XqQZyFnNS_ELI/s320/carrot+cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5431855019051445394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3900116933872537551.post-10391812879135836612010-01-24T22:00:00.012-05:002010-01-25T11:00:14.988-05:00Baking Adventure #13<div style="text-align: left; ">Lucky #13?</div><div><br /></div><div>For this week's baking adventure I wanted to do something creative, something a little challenging if you will. At first I stumbled upon this <a href="http://cupcake-central.yumsugar.com/Better-Than-Banana-Cream-Pie-Cupcake-776899">Better Than Banana Cream Pie Cupcake</a>recipe. It sounded delicious and definitely a little challenging, but I'm not a huge fan of whipped cream (see frosting portion of recipe) and it didn't quit provide the type of challenge I was looking for. You see, I wanted to learn a new technique. So then I continued researching cupcake recipes while bookmarking the <a href="http://cupcake-central.yumsugar.com/Better-Than-Banana-Cream-Pie-Cupcake-776899">Banana Cream Pie</a> one. I came across one for a Chocolate Chip Cupcake with <a href="http://www.delish.com/recipefinder/chocolate-chip-frosting-recipe">Chocolate Chip Frosting</a>. This is one I had been eyeing for a few months now, but never actually gave in and made it... Then, it HIT me! One of my dad's favorite flavors of ice cream is Bruster's Banana Chocolate Chip... What if I combined the two recipes and then transformed into my own and made a Banana + Chocolate Chip concoction?!... [Spoken in an English accent] BY GEORGE I THINK I'VE GOT IT! This week's baking adventure then came to life:</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:medium;">BANANA CHOCO CHIP CUPCAKES</span></b></div><div><br /></div><div><br /></div><div>I began this recipe just like any other by taking a trip to the grocery and prepping everything before beginning. (This is a great technique so you don't get half way through and realize you screwed up... STAY TUNED, the Pint-Size Baker = minor FAIL on this adventure)</div><div><br /></div><div>After prepping the ingredients, including mashing two bananas, I began referencing the <a href="http://cupcake-central.yumsugar.com/Better-Than-Banana-Cream-Pie-Cupcake-776899">Better Than Banana Cream Pie Cupcake</a> recipe for the base of my cupcake.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBChgMy2D-lMxJZ0VKTPCj7Oet3wdd9iggBb9rgIldQguULGx9rH_OM82qTKfF5TpZtPmIA9X-qdjg-OgjtErbz_DEbcVeaAw_FQFV8xnN5jJ_PTgZz2B0D5zokAjUeiV4KgID6bG9z0/s320/IMG_0660.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430685217102831202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGi_YsEbWeLVc3Z_jCk_jjIaPEORl4zFRVxpC1kQQ_o1A5COrYxaczhWP4CWV2IMjeb33fU8W8Gdsa5RgKBL44Q3z9wnY_WjrZ0uE1m9_SeEnaVWXdf-Q2yRI0tdWE7OATfGdxv9SI0Q/s320/IMG_0661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430685224150584162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>However, I made a few slight changes:</div><div><ol><li>Instead of buying light brown sugar, I used the dark brown already on hand.</li><li>Added 1/4 tsp of banana extract</li><li>Substituted 1/4 c semi-sweet chocolate chips for walnuts</li><li>Salted butter instead of unsalted (I have NEVER used unsalted butter.)</li><li>Halved the recipe entirely... well almost...</li></ol><div>Once the dry ingredients and wet ingredients were combined in their respective bowls I began combining 1/3 at a time... <b>then all of a sudden I felt like I got hit in the head with a ton of bricks and an overwhelmed sense of anger and frustration hit me</b>... I had halved <i>every single</i> ingredient up until the eggs and vanilla. UGH! So either I was going to have to dump the 1/3 of dry and wet ingredients combined out and start over OR I was going to have to figure out how to double the rest of the ingredients and make the normal batch. The latter was my first choice until I realized I had only bought enough bananas to make half a batch...</div><div><br /></div><div>To the trash can we went! But not before taking a sad face picture:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoqSTK96NOBpzcS9k1o0EOkg6JSVZHJlLeZFvVB_AksNIiRhMPrmHU0K3FaDqI8R1h2ZcyYsa_LSo1zqqwEeEw9eRCyV7u1VMS7Sjpb0O0L7Mq9oRT83xkq5uw8OS8pYx9UBJly56mXE/s320/IMG_0665.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430685227891380082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>And back to the drawing board with the wet ingredients and adding another 1/3 of dry ingredients back to its bowl. (This is where my mathematical brain came in great handy!) I must confess though that I was a little (read: a lot) irritated at myself for making such a stupid mistake and thank goodness no one else was around to see how upset at myself I was... However, that was when I turned on some good cooking music (country) and went to town. Eventually the bad mood fell by the wayside, and the baking was back in business!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7nKSL-s_KYdbYDGgy9s4xRqOnc24AwZ9T1NQQB04SvWfxHz26cQMcl91BbN6cUxy691qHHIp3x6qnpVYrxxW6lsVXW295ag8j62agsAEq75HyPQ_1ZU8TNufV3c6FNNUvNSg_I5M6kA/s320/IMG_0667.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430685233617441234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">(Note: This is a thicker than normal batter.)</div><div><br /></div><div>The cupcake pans were lined and batter filled.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcP4BStD8UEl9JSwrnD-cgJ5T59wMF7mbfw0Zj5_0DorLy7_gWlZT_pQM-iDJmUO-KFxCEkc3M4GCfQ0Y7RMt1S5RjfyOeIKjjUuP1cbmV090wltjJZgi5WVwn8libTjqBVURX76txlE/s320/IMG_0668.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430686285860999170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>While the cupcakes cooled, it was time to start on the frosting. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJI_A_Dsh4pglieSO-RTtcbNnd83D248Zi1Ba3GUh3mu-Zli8TUDCTNhcN3ttH6CSsSMSBbCcH4kU5Uj1aPBhNFBUiQHSjsBQcaNrzTdVBrgqcKMwGVvl8OfyeCwVykc5Wgc5GQO0U9I/s320/IMG_0669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430686288766854386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div>Otherwise known as: THE CHALLENGE. This frosting was different from my norm in that it was buttercream made from scratch. I referenced this <a href="http://www.delish.com/recipefinder/basic-buttercream-recipe">Basic Buttercream recipe</a> as my base and went to town. If anyone has made buttercream before or anyone does it more than once in a lifetime, I commend you! This was NOT an easy feat. Leave it to me to not read how long you actually have to beat the butter and sugar until it becomes the wonder known as buttercream frosting! But boy is it worth it!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtKAh9Cao2GU5n9-6P5zoandaM7VTkOqumPzDcUcFz6itumfRx8lJ_2jpGUGiRR6H35LKeISiGvXWGIZJSCjDjpK4RCz8zrACI_xnq4oZ8IVW5TccwXCSeDU36WUnuuDsFPNJlUDjqeU/s320/IMG_0670.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430686294178782338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Lessons learned from making buttercream frosting:</div><div><ol><li>1980s hand-mixer motors aren't cut out for 30+ minutes of use. Seriously thought it was going to catch fire.</li><li>Read directions prior to beginning. LUCKILY, I only made half the batch (yes, I remembered to half EVERYTHING this time) so it only took about 25 minutes to get the buttercream frosting just right.</li></ol><div>Once the <a href="http://www.delish.com/recipefinder/basic-buttercream-recipe">Basic Buttercream Frosting</a> was to the consistency it needed to be, I substituted banana extract for the vanilla and spread on top of the cooled cupcakes. To get a little creative, I made a quick chocolate ganache. <i>(Recipe: melt 1/4 c semi-sweet chocolate chips and 1/4 c heavy whipping cream in the microwave on high for about 30 seconds. Remove and stir until creamy.)</i> Then poured the ganache on top of the frosted cupcakes and VOILA!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBPoGk2RFuprhBsUvbmxLb7VD0wyU8UxXigN7pRUo47b6-arX8FmiEEX8xRnHlnRsgYcUUoquJSNkg9u_U2FD4b3bLBkiPHNj8sUBxt1IKFBO0mH0Rmpqz7vknP0-YVpg0y7ooId979I/s320/IMG_0674.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430686300823346450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div>There you have it! <b><i>Banana Choco Chip Cupcakes!</i></b> Hope you enjoyed this week's installment of the Pint-Size Baking Adventures. Be sure to leave any questions below as this recipe was certainly an experiment!</div></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3900116933872537551.post-1364304174525950962010-01-17T17:21:00.009-05:002010-01-17T18:09:30.175-05:00Baking Adventure #12<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">This week's baking adventure is true to typical form. It actually occurred on the weekend, wasn't late, AND turned out pretty daggon' good! It has been something I have been wanting to make since 2007 when it first touched the thousands of tastebuds on my tongue.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">You see, my mom and I have a "normal" (I use that term loosely) obsession for </span><a href="http://www.foodnetwork.com/"><span class="Apple-style-span" style="font-size: small;">Food Network</span></a><span class="Apple-style-span" style="font-size: small;">, in particular </span><a href="http://www.pauladeen.com/"><span class="Apple-style-span" style="font-size: small;">Paula Deen</span></a><span class="Apple-style-span" style="font-size: small;">. So for her 50th birthday I surprised her with two tickets to Paula's Show, Paula's Party, and a trip to Savannah, GA. We had a BLAST! The trip included a stay at a haunted Bed & Breakfast called the </span><a href="http://www.marshallhouse.com/"><span class="Apple-style-span" style="font-size: small;">Marshall House</span></a><span class="Apple-style-span" style="font-size: small;">, a day spent at Uncle Bubba's restaurant where the show was filmed (not to mention meeting the handsome </span><a href="http://www.constantinemaroulis.com/"><span class="Apple-style-span" style="font-size: small;">Constantine Maroulis</span></a><span class="Apple-style-span" style="font-size: small;"> and Maureen McCormick, other wise known as Marsha Brady), walking the streets of Savannah in the rain, and a final meal at the </span><a href="http://ladyandsons.com/"><span class="Apple-style-span" style="font-size: small;">Lady & Sons restaurant</span></a><span class="Apple-style-span" style="font-size: small;"> (Paula Deen and her sons, Jamie and Bobby's place).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">We waited in line a little over an hour to make it for the lunch rush. We both ordered the buffet which included fried chicken, mac 'n cheese, cornbread, collard greens, and 3 kinds of desserts. That meal left us beyond full and satisfied. One problem, ever since, I have been craving one of the three desserts, which leads to this week's baking adventure...</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><a href="http://www.pauladeen.com/index.php/recipes/view2/gooey_butter_cake/"><span class="Apple-style-span" style="font-size: x-large;">Gooey Butter Cake!</span></a></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">If you have ever been to the Lady and Sons restaurant in Savannah, you know what I'm talking about with these things. Even my mom, who doesn't like sweets, LOVED these. Since it had been a few weeks since I had truly baked something scrumptious and had to hit up the grocery anyway, I decided this Pint-Size Baking Blog was WAY PAST DUE for some </span><a href="http://www.pauladeen.com/index.php/recipes/view2/gooey_butter_cake/"><span class="Apple-style-span" style="font-size: small;">Gooey Butter Cakes.</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Now this recipe holds true to its name, as you will below see when PREPping the ingredients.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEYqsJvI_EXLc8WHxKth1-A7JNzQAXE-pJ57csZqGJh6qoaw8BbTHM_-sl-uSSZSzLwDemJ0EOjhSV1qY3ybBo2ItTCiO4r-SLksmIYb349pKAQbWfF8w5r06lqcz8rtKVTDewAGerds/s320/IMG_0640.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427846991993761042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">I melted the butter in the microwave and combined with the egg and yellow cake mix. [Side note: using cake mix is sac-religious for my baking passion. It was really stifle to swallow my "from scratch" only motto, but boy am I glad I did!] One thing to note with melting the butter, let it cool a little bit before combining with egg, as you might cook the egg on accident.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">After the crust mixture is combined, pat the dough into the bottom of the baking dish while making sure it goes up the sides as well. The recipe online doesn't explicitly say to do this, but I HIGHLY recommend in order to keep the filling in its place after baking.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RX_JrbkiPsrhU0KLS-YAmN9GuFFz65VwXOgtaC51WbX-8abDgpGDGzs6Yrt9ROLcn9WvW6LJ39a_y86SJgpwsFm7cka6nKjBn8elwlk383PZuI8JryIQH82t-xcPvLfW_bC1if5Rmzw/s320/IMG_0642.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427846996093222770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">FILLING: The filling is super delicious. I dare you not to lick the bowl after pouring into the crust in the baking dish! ONE CHANGE I did make to this otherwise perfect recipe is to cut the sugar in half. Paula Deen is notorious for super sweet and super buttery dishes. Instead of 16 oz. (One 1 lb. box) of Confectioners Sugar, I used 8 ozs. (half the box) which was PLENTY for this sweet tooth! Next time, I'll probably use 6 tablespoons of butter filling instead of 8.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjpkYIKSiZ3WdH8P5C4BJmz4YlEVfaf0zg02g3lO-gJKHnX0WjS0tJZEdbjRDuvxNVYzTEe_KW2Gboq4zdn42IVAN2pHIpKzl4LlYbjGTiRuS16WQ2oTsYaARx0VCe6B2DBUI9XNHV0c/s320/IMG_0645.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427847000754197330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">Once the filling is blended to a smooth texture, pour it into the baking dish and spread evenly.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrG9pvinkxHdYPh7vUUhvuMMVMn5yjnY5b9Bq76kHe9USBr78MfXMxrN8WNbFuYcleMJncs9BY6aJUDlHBZAq0O-2EmoI95BPmYZSDSLWLgJo7KxLwSJ61zkqtywZ9dWC2zPQTFdWbgw/s320/IMG_0646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427847005900544450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6LwSNTOvlV_InABMUAroJS50f8ZSYVx8aKsBpNUPmEyLufvb-ccCAt3QJmF5jzX5EcFkUIA4UappK8I9C6LqVmQJa-fzB4YbDhOVoXF3CKMZ4Ad-tsSUPx0-CiIV-W94rzgmB5rkUP0/s320/IMG_0647.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427847012868896610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">Then bake at 350 degrees for 40 minutes (The recipe says 40-50 but err on the side of more gooey. You can always bake longer if under-cooked but not vice versa.)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">After baking, let cool about 10-15 minutes and serve!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f99scovF6o-8q4bqNjeEf4SdsA4iKiHVADB3eimVrE85zssx6ts_sfxhH_FY6yoozifOUMX40laYJX276XkEOKAchYez8AkoMNOXDFUYCEYMn2PLYwnwLvyOhxQxnSuYGT5dEMr9Xds/s320/IMG_0651.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427847769999255762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color:#FF0000;"><b><span class="Apple-style-span" style="font-size: small;">WARNING</span></b></span><span class="Apple-style-span" style="font-size: small;">: Little by little this </span><a href="http://www.pauladeen.com/index.php/recipes/view2/gooey_butter_cake/"><span class="Apple-style-span" style="font-size: small;">Gooey Butter Cake</span></a><span class="Apple-style-span" style="font-size: small;"> will </span><i><span class="Apple-style-span" style="font-size: small;">mysteriously</span></i><span class="Apple-style-span" style="font-size: small;"> disappear when you're not looking!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqDXGzxJEKJqWhFPNfhWcEf_Uz7gIDXk-54ubi-tzpPfc4C-w5IYdSP-XXhTHky5C3nhbxzzeCjIizpf_3xyBGB2DNg_5OLRHg9XJedyTSZZfVqCir4jnbzypqgxnZGYdyo8YxWMh8z0/s320/IMG_0652.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427847770883629666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">And there you have it! Sorry I was MIA for so long. I sure did miss you guys (all three of you). Hope you are having a wonderful start to 2010!!! Big things are in store for this year. I can feel it! :-)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><3,</span></div><div><span class="Apple-style-span" style="font-size: small;">Pint-Size Baker</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-12473134750061734912010-01-17T16:25:00.006-05:002010-01-17T17:18:20.592-05:00Baking Adventure #11<div style="text-align: left;">Wow, time has absolutely FLOWN! I can't believe it has been three weeks since my last baking blog post. Terribly sorry to leave you all hanging! However, it has been an uber busy past few weeks including a move, a holiday, and taking a chance to go after a dream! There was baking and cooking to be had though!</div><div><br /></div><div>Below is a little picture slideshow of what I've been up to the past few weeks:</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: 10px; color: rgb(102, 102, 102); white-space: pre; "><div style="width:300px; text-align: center;"><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w796.photobucket.com/pbwidget.swf?pbwurl=http://w796.photobucket.com/albums/yy250/pintsizebaker/Winter 2009 Slideshow/1e2a8bcc.pbw" height="360" width="300"></embed><a href="http://photobucket.com/slideshows" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn.gif" style="float:left;border-width: 0;" /></a></div></span></div><div style="text-align: center;"><br /></div><div><br /></div><div><b><a href="http://www.delish.com/recipefinder/chocolate-brownies-recipe-2555?click=recipe_sr"><span class="Apple-style-span" style="font-size:large;">Baking adventure #11</span></a></b> was inspired by a conversation with my best friend who decided to rub it in my face that she made oogey gooey chocolate brownies and they were all of the way in Orlando... aka NO BROWNIES FOR YOU [spoken in the Soup Nazi accent from Seinfeld]. This was just cruel so one night this past week I decided to look up brownie recipes and utilize the ingredients already in my cabinets. After glancing through a few options, I opted to bake a recipe pulled from EatingWell.com by way Delish.com. It looked quite simple AND no trip to the grocery was needed.</div><div><br /></div><div>After gathering all ingredients and going to town on baking them, I realized my two biggest concerns had been met! The <a href="http://www.delish.com/recipefinder/chocolate-brownies-recipe-2555?click=recipe_sr">brownies</a> were in fact SUPER EASY to make and I got to remain in the comfort of my own home since it was cold and wet outside. However, there was one concern I forgot to take into consideration: Will the brownies be indulgent enough to satisfy my craving??? </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcg3xgTO850JugVTzhZgRYlXtkMk8LnzadLj3f9lXBmrMgpouMvgA09mY068NbbVuwFgSeKchOpmdXyBoRfeQtWHvHZWCDggk_mXFfQoWZthmcfzA5wRPaNYXPgwwhPsQ_lUk_khyphenhyphenWnhA/s320/IMG_0633.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427832391211009666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>These, unfortunately, were not. While they were certainly healthy, smelled delicious, and not over sweet, they were a bit rubbery and "healthy"-tasting. [Insert pouty lip here]</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eDxGDRXVMSedHKVcHqZSkoSvs6YcE8HR271aIux9rlkJnMjtiNkznXQduG7j51nuZXgk51lkxOxUNAsV_nXPXUAVlOp4JCCNKvgIRvWYzrfI7aSAya0miXhEY95BPCFLRa68U4OUyTA/s320/IMG_0648.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427832397258127314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">[Please pardon the plating...]</div><div><br /></div><div>I would not bake these again BUT if you're one of those health-nuts who has a slight sweet tooth, these <a href="http://www.delish.com/recipefinder/chocolate-brownies-recipe-2555?click=recipe_sr">brownies</a> would be PERFECT for you!</div><div><br /></div><div><br /></div><div><br /></div><div>Stay tuned... another baking adventure is coming right up from today!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3900116933872537551.post-58758291504058070162009-12-29T18:48:00.011-05:002010-03-11T12:06:24.633-05:00Baking Adventure #10<div style="text-align: left;">In the words of Mrs. Doubtfire, "HELLOOOO!!!!!!" [Insert whipped cream face mask]</div><div><br /></div><div>I hope everyone is having a wonderful holiday season and had a very merry Christmas! Lots of baking has occurred over the past couple of weeks including more peppermint bark, snickerdoodles, "trash" mix, a breakfast casserole, and...</div><div><br /></div><div>This week's baking adventure:</div><div><br /></div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html"><span class="Apple-style-span" style="font-size:large;"><b>Red Velvet cupcakes</b></span></a><span class="Apple-style-span" style="font-size:large;"><b> and a </b></span><a href="http://www.cakemanraven.com/recipe.htm"><span class="Apple-style-span" style="font-size:large;"><b>Red Velvet Cake</b></span></a><span class="Apple-style-span" style="font-size:large;"><b>! </b></span></div><div><br /></div><div>This particular adventure was not only requested by my baby sister (she's 18, so not really a baby) and one of my devoted readers. We shall call him "Anonymous". Anyways, I must give thanks to my sister and "Anonymous", as this cake was a lot of fun to make and soooo tasty! (Random fact: up until exactly one week before baking the cake I had NEVER tried Red Velvet cake. *GASP* I know...) </div><div><br /></div><div><i>A BRIEF HISTORY LESSON on Red Velvet Cake (as told to me by my bestie): Red Velvet cake came about as a result of water reacting with the minerals in cocoa powder back in the early 1900s. The reaction turned the cake batter red. (For a more accurate history lesson, please read here: <a href="http://en.wikipedia.org/wiki/Red_velvet_cake">http://en.wikipedia.org/wiki/Red_velvet_cake</a>.)</i></div><div><br /></div><div>Upon researching the best recipe to use for this adventure, I decided to reference two of them. One was from a <a href="http://www.pauladeen.com/index.php/recipes/view2/red_velvet_cupcakes_with_cream_cheese_frosting/">Paula Deen recipe</a> on <a href="http://www.foodnetwork.com/">FoodNetwork.com</a> and the other (<a href="http://www.cakemanraven.com/recipe.htm">Cakeman Raven</a>) was sent to me by a friend on Twitter, <a href="http://twitter.com/KellesBakery">Kelle Kramer</a>. The two recipes for the cake part were almost identical, but there was a slight difference in the frosting, so I decided to make my own while utilizing them for a reference...</div><div><br /></div><div>PREP was a sinch. A little tip for ya: if you buy a 4-pack of food coloring, each one of those little guys equals about 1 tablespoon of food coloring.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBbFSEmirkDXppBRk7_W4L0iBf_n_I7aEuyqn5-PnRo1YBstUsoQjpRK4uDPMxmHgaxTlZK364Wi-evJUearqvFB-XEilDFghvQ4jPkw8X2lkewTYOjzzhrgRfBs0K232unJzo8OBcXk/s320/IMG_0520.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420822469572533922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Next it's time to separate the wet and dry ingredients and then combine. I had a bit of an accident when combining the two but most stayed in the bowl! Hand mixer + stuck = a mell of a hess!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXI31YdzSbIxLP9UZWRYL8pluOZK57CEhAhULI4QRzH0-avQ9BBCw6TrgcYSX9I-cttaAJLzkSlB_jvW7CTyPmB8DB19Voh-rFzX5GAIZXJdzCoqr5bCc-NdE_UoD20Jo3jkY2-mBbkQ/s320/IMG_0521.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420822474755385202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>After the cake batter is a smooth texture, divide batter into two 9" cake pans about 2/3 full. I had some extra batter so I opted to make cupcakes as well! One problem with this, I couldn't find my liners ANYWHERE (later to be found right where I put them, grrr), so I decided to just Pam (read: vegetable cooking spray) the heck out of my mini-cupcake tins and hope for the best.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajGXyAdOZCGXX9JNLkTiteHBZVC9W39qElIdjdOXjI9wC6QIin_0WHh7vLFxhgMJdY54LGJYd9KgM-vN2g_o4JnCupPdpXWgZoJdAcgjrfoyFAvEt8kE7IPPALcEPHlDRHVnM-h6-3kM/s320/IMG_0522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420822479307900098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>While the cakes and cupcakes were baking, it was time to make the frosting. Now both recipes called for 4 cups of powdered sugar and one called for 1 tsp vanilla extract while the other called for 2 teaspoons. I tend to like to make recipes my own if possible (unless it's already amazing, then if it ain't broke, don't fix it!). For the cream cheese frosting, I used one 8 oz. package of reduced fat cream cheese and one regular 8 oz. package of cream cheese along with 1.5 teaspoons vanilla extract. NOW, here's the kicker... I didn't listen to the recipe for the amount of sugar it called for. Remember that Red Velvet cupcake I tried the week prior? WELL it was still fairly fresh on my pallet, and what I loved about it was that you could actually taste the cream cheese and it wasn't overbearingly sweet. With that in mind, I ended up only adding about 2-2.5 cups of powdered sugar and it was [insert Italian accent] PERFECTO! MUAH!</div><div><br /></div><div>While letting the cakes cool and placing some of the frosting in a piping bag (el cheapo from Publix), I decided to get creative and pipe the frosting onto the cupcakes and VOILA!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEa-qU_8zbd5NYphF1ET4BiGNQb0EHK5R30TDdEcPl9_Wpijco6bDH4GOcNID9s1PenuYTJwCAN03av3Agv7FWNU02DiBiUJ1PDFnm1mS3BeJb0cZ-HbnFLtph_QiAEyKNGCIHxthU3g/s320/IMG_0523.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420822481748304402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>[A little secret about these cupcakes: they look better than they tasted. As a result of not having liners, the outside of the cupcakes were slightly crunchy... oopsy!]</div><div><br /></div><div>Once the cakes cooled, it was time to frost. Here's another little hint for ya: you know how cakes are flat on the bottom and rounded on the top once out of the oven? Well, the last time I made a cake, I carve off the rounded part thinking it would make the cake more even... WRONG! After frosting it, the middle sank in, so this time I put the rounded side of one cake down, the two flat sides together, and thus the other rounded side was facing up. After frosting, there was no dip in the middle... PROBLEM SOLVED! </div><div><br /></div><div>I put the piping bag to good use again was the cake was frosted to try my hand at decorating. (As we all know... this is NOT one of my strong points.) The piping turned out not too shabby around the edges so I decided to add a tree in the middle as well.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfc8Symy0M7tYmATZZs_AwcdCbw5eCUO5MfW8l-Ii1kWRJS3FXGWp5rUWVBXUhn2OuMiLczkJQhrkrk1363n94FtTTXv-mMZ8mEzj7a2aykvvTNi9K4anoIKvpKVBrqR8L_00xM3Wu05U/s320/IMG_0529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420822488502311362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>In order to add a little color and festiveness (is that a word?), it was back to the grocery for some green sprinkles and M&Ms! </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5e_TpXQ-WL93h9pO7qFos6TYgPoa8cYK-IFI4fno1tUqCPzp1dOt5dDEW8EW4CttdKuE66QbWjc5FcbhY1yqr326IcsCQ3GpYJnkpgP5uYQf6EdiEV3PomVqjHsKTjnM_NpyPNLSxSs/s320/IMG_0561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420823282339748306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>and there you have it: Pint-Size Baker's Merry Christmas Red Velvet cake!!! Hope your mouth doesn't water too much. ;-)</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FOWJHyHmdw5Li70e360HFmdxh_IB2i6g4kEsPaOyMcHbQVXb5IMynDZ1vdvY1UP8LR-QQPZvcMIjlspma15A5kgINEvhalUxdaMcjExlVQgZHUIU7KaisTLTgV7XbU2oVO1WdbRzAVc/s320/IMG_0563.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420823287667787458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style=""><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3900116933872537551.post-25905543224962746262009-12-25T12:23:00.003-05:002010-01-07T14:05:50.890-05:00Feliz Navidad<span class="Apple-style-span" style="color:#CC0000;">Merry Christmas everyone!!!</span><div><br /></div><div><span class="Apple-style-span" style="color:#009900;">No post just yet as we're right in the middle of great times with the family! About to go watch "It's a Wonderful Life" and get grandpa to show me a few moves on the dance floor!</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#CC0000;">Hope you all are having an absolutely wonderful day with those near and dear to your heart!</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#009900;">Love,</span></div><div><span class="Apple-style-span" style="color:#009900;">Pint-Size Baker</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3900116933872537551.post-66678061973962719452009-12-18T09:27:00.007-05:002010-01-07T14:06:05.462-05:00The Decade in Food: Trends from 2000 to 2009<div>As you all know by now Delish.com is one of my favorite sites for recipes and general food knowledge. They even have fun quizzes once a week to test your food knowledge. Delish.com has put together a list of Food and Diet Trends over the past decade. How many trends have you been a part of?</div><div><br /></div><a href="http://www.delish.com/food-fun/food-trends-decade-10">The Decade in Food: Trends from 2000 to 2009 - Page 10</a><br /><br />Posted using <a href="http://sharethis.com/">ShareThis</a>Unknownnoreply@blogger.com3