tag:blogger.com,1999:blog-3857246709387553182023-11-15T23:17:10.756-08:00My Pretty Pink MixerTarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-385724670938755318.post-64999183417741805082014-02-23T05:55:00.001-08:002014-02-23T05:55:20.385-08:00Reese's CupcakesFor my MIL's birthday, I asked her if she wanted chocolatey or fruity? She voted chocolate. I then asked her if she liked Butterfingers or Reese's more? Reese's. And thus became this year's birthday cupcakes!<br />
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I found Gluten-Free Chocolate cake recipe found <a href="http://www.agirldefloured.com/2013/04/17/gluten-free-fudge-cake/">here</a> and it did not disappoint. I'm still using the Namaste Perfect Flour Blend that my Costco sells, but eventually I need to work on mixing up my own blend. </div>
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I topped these with the peanut butter buttercream and some chopped Reese's. My goodness. Talk about delicious and rich!</div>
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These are the perfect blend of a not too sweet cake and yummy peanut butter goodness on top. <br />
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Enjoy!<br />
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For the <a href="http://www.agirldefloured.com/2013/04/17/gluten-free-fudge-cake/">GF Chocolate Cake Recipe</a>.<br />
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<i><b>Peanut Butter Butter Cream</b></i><br />
2 sticks butter, softened<br />
16 oz Powdered sugar<br />
1 tbsp Vanilla<br />
2-3 tbsp milk<br />
2/3 cup peanut butter<br />
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Whip the butter and peanut butter until smooth and creamy. Gradually add in powdered sugar. Once all of the powdered sugar is incorporated, add in vanilla and a tablespoon of milk at a time until frosting is desired consistency. <br />
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Frost cupcakes and top with chopped Reese's. <br />
<span id="goog_1504863191"></span><span id="goog_1504863192"></span><br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-63503176194092725002013-11-25T06:38:00.000-08:002013-11-25T06:38:56.179-08:00French Toast Cupcakes with Maple Cream Cheese Frosting<div class="separator" style="clear: both; text-align: left;">
I made these a million days ago, but never got around to blogging about them. With a 90% chance of rain all day and temperatures not getting higher than 40, I think I can make time to write about them.</div>
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These are another attempt to make a regular recipe into a GF-friendly recipe. I took <a href="http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html">Bakingdom</a>'s recipe for French Toast Cupcakes and just substituted my Namaste GF flour blend for all flour in the recipe and voila! </div>
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Spiced cake with cinnamon and nutmeg, a brown sugar streusel toppings, and maple cream cheese frosting.<br />
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I used maple extract for the frosting. Concentrated flavor without adding too much liquid to the frosting and thinning it. </div>
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If you're not trying to make these GF, follow her recipe exactly. If you are trying to make them GF, I've found that measuring the flour by weight rather than cup for cup, makes the best conversion. For instance, 1 cup=140g for GF mixes. So if the recipe calls for 3 cups of AP flour, weigh 420 grams of GF flour. Make sense?</div>
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As I said above, instead of a maple buttercream, I did maple cream cheese frosting, because I love cream cheese frostings. </div>
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Absolutely delicious and I'm pretty sure since "french toast" is in the name, these qualify as a breakfast option. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZKBGyIi_5tDWxlpbn442vQJ3xO855bgnkaBBn9HwohzbCr_r3sNi_StlZIDJRzMT7z8xLqoMx-I6upBn3JyYDrqwpuuXzfJt6Trj2az9jptLzenHKp_u19KslsljnpnhbDbbr2LHEPY/s1600/DSCN1331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZKBGyIi_5tDWxlpbn442vQJ3xO855bgnkaBBn9HwohzbCr_r3sNi_StlZIDJRzMT7z8xLqoMx-I6upBn3JyYDrqwpuuXzfJt6Trj2az9jptLzenHKp_u19KslsljnpnhbDbbr2LHEPY/s400/DSCN1331.JPG" width="300" /></a></div>
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Head on over to <a href="http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html">Bakingdom</a> for the cupcake recipe! The maple cream cheese is listed below.<br />
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<b><i>Maple Cream Cheese Frosting</i></b><br />
1 package cream cheese, room temp<br />
2 stick butter (salted or unsalted), room temp<br />
6-8 cups powdered sugar<br />
1 tbsp maple extract<br />
1 tsp vanilla extract<br />
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Whip cream cheese and butter in mixer until smooth. Begin to gradually add powdered sugar until desired consistency. Add extracts and whip thoroughly. Add more powdered sugar, if needed. Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-82664453625030481932013-10-09T04:25:00.000-07:002013-12-31T04:22:37.423-08:00Spiced Chocolate Brownies<div class="separator" style="clear: both; text-align: left;">
In sheer excitement over my new found gluten free baking journey, I think I may have overdone it on stocking. As I said before, as soon as I accepted the challenge, I ordered about 20lbs of different types of flours from <a href="http://Vitacost.com/">Vitacost.com</a>. When they were delivered to my door, the cardboard box was a little disheveled and when you opened it, all of my flours were in individually packaged "bricks" stacked together. As I unloaded my flours, my husband joked that it looked like (what he would imagine to be) a drug shipment. We still laugh about this "delivery." About two days after, I found the Namaste GF flour blend at Costco which I ended up loving and buying 4 bags of. At this point, you'd think my pantry would be well-stocked, if not overly-stocked. Well, let's not stop there. Over a month ago, I was visiting my sister in California and I decided to stock up on bags of almond meal from <a href="http://www.traderjoes.com/index.asp">Trader Joe's</a>. At this point, Austin's new TJ store had yet to open, so I wanted to make sure I had almond meal a plenty to get me through to the opening.</div>
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Little known fact though, I'd never used almond meal before so I'm not entirely sure why I thought I needed so much of it. In any case, I had opened one bag to get a feel for texture, etc, and after a month of being in the fridge decided I'd better use it. Insert <a href="http://foodgawker.com/">Foodgawker</a> search for almond meal recipes here.<br />
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This recipe was to showcase a specific brand of molasses. I did not use that brand, I used what I had. It also said to bake pan brownie-style, but I liked the idea of individual bites. </div>
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These brownie bites taste a little bit like a mixture between a cake-y brownie or dense cake. Take your pick. Then I dressed them up with a shot of cinnamon chocolate buttercream and they were delicious!<br />
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I kind of want to experiment with the spices a little more. Maybe add cloves and nutmeg? More gingerbread style?<br />
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I basically followed this <a href="http://blog.crosbys.com/chocolate-almond-brownie-recipe/">recipe</a> that I found on <a href="http://foodgawker.com/">Foodgawker</a> with a few changes you can see below. Enjoy!<br />
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<b><i><a href="http://blog.crosbys.com/chocolate-almond-brownie-recipe/">Mini-Spiced Chocolate Brownies</a></i></b><br />
1 cup almond meal<br />
1 cup sugar<br />
1/2 tsp ground ginger<br />
1/2 tsp cinnamon<br />
3 tbsp cocoa powder<br />
4 tbsp flour (I used Namaste GF blend)<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
3 tbsp molasses<br />
4 eggs<br />
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Preheat oven to 350 degrees. Line mini-muffin pan and fill liners 2/3 full. Bake for 10 minutes. Allow to cool then frost.<br />
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<b><i>Spiced Chocolate Buttercream</i></b><br />
1 stick butter, softened<br />
3 cups powdered sugar<br />
1 tsp cinnamon<br />
1 tsp vanilla extract<br />
1-2 tbsp milk<br />
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Cream sugar and powdered sugar until smooth. Add cinnamon and vanilla extract. Add 1 tbsp milk at a time and whip until desired consistency.<br />
<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-11331900767957433522013-09-07T09:53:00.000-07:002013-09-07T09:53:54.261-07:00Homemade Ice Cream Sandwiches Gluten free baking: take one.<br />
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The hubs is a cookie fiend. Love loves cookies (especially chocolate chip cookies), cookie monster style. Sadly since I've been cutting out gluten, his weekly cookie consumption has also taken a hit. So I figured I should do right by him since he's been so wonderful about this diet change and work on perfecting his chocolate chip cookie.<br />
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While I'm anxiously awaiting my shipment of flours and new digital kitchen scale, I was shopping at Costco the other day and came across one of their new products, <a href="http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=13">Namaste Perfect Flour Blend</a>. Each of the flours in this blend are ones that I ordered so I figured for $10, I should try their perfect blend (and ended up buying two bags in case it really was perfect).<br />
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First batch of cookies, I used a recipe I found online that called for coconut milk, a few different types of flours, and less eggs. I followed the recipe exactly except for using the Namaste flour blend. The blend is pretty dense, so I ended up cutting the amount of flour down. When I get my kitchen scale, I'll actually measure out the flour by grams which should be a little more accurate. <br />
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Batch 1: Overcooked and crumbly.<br />
Batch 2: (same dough) Cooked for less time, better right out of the oven, super crumbly the next day.<br />
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Day 2, I decided to "make" my own recipe based on what I had read for GF baking and going off of my favorite Tollhouse recipe. Result: awesome. You'd never know they were gluten free. Even the dough was dare I say pretty much identical---even better after it was chilled for a few hours. To combat the "crumbly" day after cookie, I let them cool almost to room temperature then packaged them away and put them in the freezer. The days following, we would grab a few and <strike>let them come to room temp</strike> microwave them for immediate enjoyment and they were perfect.<br />
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And to kick things up a notch, I made some this <a href="http://www.agirlworthsaving.net/2013/07/paleo-salted-caramel-ice-cream.html">Salted Caramel Coconut Ice Cream</a> on Labor Day to make sandwich cookies out of. Also great to just scoop out onto warm, microwaved cookies---truth be told, that's what I had for breakfast after I worked out this morning. That's okay, right?<br />
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Tips and Tricks for GF Baking I tried:<br />
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<li>Bake at a temperature 25 degrees lower than regular recipe</li>
<li>Chill dough prior to scooping and baking</li>
<li>Use brown sugar for chewy cookie and more egg yolks</li>
<li>Beat butter and sugar longer than normal</li>
<li>Use room temperature ingredients</li>
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All in all, GF baking round 1 = success.<br />
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<i><b>Gluten Free Chocolate Chip Cookies</b></i><br />
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2 cups <a href="http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=13">Namaste Perfect Flour Blend</a><br />
1 tsp baking soda<br />
1 tsp salt<br />
2 eggs + 1 egg yolk, room temperature<br />
1 tbsp vanilla extract<br />
1 cup butter, room temperature<br />
1 cup brown sugar<br />
1 1/2 cups chocolate chips<br />
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Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in separate bowl and set aside. Beat butter until light and fluffy ( I used my paddle attachment). Add brown sugar and continue to beat until well combined and fluffy. Add eggs and vanilla and mix until combined. Gradually add in flour mixture until well mixed. Fold in chocolate chips.<br />
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Chill dough for 1-2 hours. Drop by spoonful onto parchment paper lined baking sheet. Slightly press down tops of cookies. Cook for 8-10 minutes. I cooked for 8 minutes then let the cookies rest on the baking sheet for 2 more before moving them to cooling rack. <br />
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Eat or freeze!<br />
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***I also made <a href="http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/">gluten free pizza crust</a> with the Namaste Perfect Flour Blend and it turned out fabulous. Nice and chewy and delicious!***<br />
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-14820227772905953052013-08-29T05:42:00.000-07:002013-08-29T05:42:15.819-07:00Raw Fruit Tart (& MPPM goes GF)<div>
<i>Fair warning...this post is long and wordy, so feel free to skip to the bottom for the recipe if you're not interested in the update and I promise my feelings won't be hurt. I'll add in pictures to break it up a little and here's one of what's to come. :)</i><br />
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It's been almost a year since my last post and while I'm sure no one really needs an explanation for my absence, I do want to explain which direction My Pretty Pink Mixer will be going. Back in 2007, I was tested for <a href="http://www.mayoclinic.com/health/celiac-disease/DS00319">Celiac Disease</a> after becoming severely anemic and unable to absorb iron when taken orally. While my antibody blood test was positive for Celiacs, my small intestinal biopsy did not show "enough" damage for my doctor to officially diagnose me with it. However, he said it wouldn't hurt to try a gluten-free diet. For me, it was difficult to stick with the diet knowing that it may or may not help, especially when I didn't have the immediate severe digestive symptoms most Celiacs had. In order for me to see results, I needed to build back up my iron levels and that would take months---"trying the diet" wasn't good for me, I wanted a diagnosis to back it up. After one blood transfusion and numerous iron infusions, I finally decided to give the gluten-free diet a shot. I attempted to be gluten-free for almost year, but looking back now, I focused way too much on trying to replace familiar food staples with labeled "gluten-free" foods, such as bread, pasta, crackers, cookies, etc, and they just weren't that great. Eventually, I felt remarkably better. Though I wasn't sure whether to contribute that to the infusions, the diet, or both? In the end, baking got the best of me and I decided to stop being gluten free. Basically the next few years were a constant cycle of eat baked goods and bread, start to feel fatigued, cut them out and go gluten free for a while until I felt better, then add it back in. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaea5bkfPpmhcjIp8ILYccGpwS3g_KFMhH2TMjnQ9xIdxbh9tXXwK5rpPYFLCmFPUvPLrcl0aB2IgOWbTahm8KPxXXL83ySxFP-KVt-_VWdoVfS967KEbwZ_wjjI61CgUk0hYhWdKhz8/s1600/IMG_0496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaea5bkfPpmhcjIp8ILYccGpwS3g_KFMhH2TMjnQ9xIdxbh9tXXwK5rpPYFLCmFPUvPLrcl0aB2IgOWbTahm8KPxXXL83ySxFP-KVt-_VWdoVfS967KEbwZ_wjjI61CgUk0hYhWdKhz8/s400/IMG_0496.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing to do with this post, but Nelly and I love hiking.</td></tr>
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Fast forward to August of 2012, I had signed up to run the Houston Marathon in January of 2013. This was my fourth marathon to run, fifth to train for (DNF one year when I tried to run with the flu, go figure). I had been chasing a sub-4:00 and desperately wanted to do that in Houston, so I thoroughly evaluated everything I would need to do to get there. First, I found a new training plan. It had me logging way more miles than I had ever done before and incorporated track workouts, hill workouts, speed workouts (most of which I didn't end up doing). Second, I didn't tell anyone I was training. I told myself I would train and race as long as I was enjoying it and if at any point I wasn't, I could stop. Took the pressure off. Third, I canceled my gym membership. I wanted to train solely outside. I wanted to run in the heat, the rain, the cold, the humidity, the wind. All conditions that would help me prepare for race day. And fourth, I decided to go STRICTLY gluten-free. I didn't focus on GF meal replacements, but tried to eat WHOLE foods---substituting zucchini for pasta in lasagna, lettuce-wrapping my burgers, and when I wanted a grain, I chose quinoa which is naturally GF. Marathon training was four months, I started eliminating gluten about 6 months out to get it out of my system. I shouldn't be surprised by the results, but I was. I had way more energy, my training runs were better than they had ever been, and I no longer had GI issues on runs (tmi). In December, I caved and had a few cookies and cake every once in awhile, but now my body reacted to these things when I ate them---most often a stomach in turmoil. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko_nAXPSb7Z1pIIAujmSD0N-BKOv3MiZ-UvdafsKstDaN0JsGAsoT-8CtCjRbGKm7rIGgmGd48odfGXcv1WkT3a0KIIICEpXiZEbm0r9gCjVx_E9tpQ9VOLorlqWumezSLJizewSp644/s1600/IMG_0312.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko_nAXPSb7Z1pIIAujmSD0N-BKOv3MiZ-UvdafsKstDaN0JsGAsoT-8CtCjRbGKm7rIGgmGd48odfGXcv1WkT3a0KIIICEpXiZEbm0r9gCjVx_E9tpQ9VOLorlqWumezSLJizewSp644/s400/IMG_0312.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ryan graduated from the Fire Academy in December. And we celebrated my birthday AND two year anniversary. So I ate cake...and cookies.</td></tr>
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Now to the best part, bear with me. On January 14, 2013, race day, I woke up in my hotel room in Houston with it pouring down rain and a nice warm 40 degrees. Not ideal conditions, but refer back to point three, I had run in this weather before and I knew I could do it and I did. I shaved off almost 17 minutes from my previous PR, completing the Houston Marathon with a 3:43. I ran solo. I ran with only my husband and my family knowing about it. And I just ran. I told myself not to look at my Garmin, to run comfortably, and to enjoy the race. I never had an upset stomach, I never doubted myself, I never hit a wall, and I smiled the entire last mile to the finish line. Looking back, I <i>could</i> have picked up my pace and challenged myself more, but that's not what I wanted it to be about. I wanted to enjoy running again without pressure of beating a time (even though I desperately wanted to run sub-4:00, I didn't check my paces to make sure I was doing that). Not by any means saying running 26.2 miles was a cake walk, my feet hurt like crazy and my legs were exhausted, but I never doubted I could finish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjOGvlKjDBcOQ9K1LqxIFXdSC5s83a9sM3nBAqvzaj-VNtqguua8QCqBmY3ZOn6k1UZJjRerrvc6yT1kfgQGj_1-qvbb5aQsKFhBb9NizfKLz2vBpy6VxDMZd-PouZePyZ-YEor0gA68/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjOGvlKjDBcOQ9K1LqxIFXdSC5s83a9sM3nBAqvzaj-VNtqguua8QCqBmY3ZOn6k1UZJjRerrvc6yT1kfgQGj_1-qvbb5aQsKFhBb9NizfKLz2vBpy6VxDMZd-PouZePyZ-YEor0gA68/s400/IMG_0358.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Words can't describe how happy I was.</td></tr>
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So long story short, whether or not I truly have Celiacs (though some doctors don't even do the biopsy anymore and rely solely on the blood test), I do know that gluten is no good for me and seen how my body reacts when I eliminate it. Hence the reason, I haven't been baking. I've tried my hand at making a few recipes gluten-free, but like an amateur, I subbed GF flour for AP flour 1:1 and that does <i>not </i>work out well, so I just didn't bake. Well, not entirely true, I did bake these cakes for other people that I was proud of.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2zg-vlGfk0m3vuBNW88jzyHFrOtdA5ikQN6DpZNzNMV9dxjgVve3qMi6XWZpmEI9kwxn0WTMsMl85vJz-nlHF37zCyhizTLmos26Ez3UQxj5AgkzZbXqx2ftVEWDe45QnVnzISyFNlg/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2zg-vlGfk0m3vuBNW88jzyHFrOtdA5ikQN6DpZNzNMV9dxjgVve3qMi6XWZpmEI9kwxn0WTMsMl85vJz-nlHF37zCyhizTLmos26Ez3UQxj5AgkzZbXqx2ftVEWDe45QnVnzISyFNlg/s400/IMG_0234.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cars themed smash cake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHocFu5Qa9aKMtxClkbz-Z8wbdmb1JHLXxfFnobkBvUJ6NjjC3v16vod3E9NjbIiRAw6Z8bRN0RmBElMq2bqT3tttxem3bdT6UGZ1P6xcmMSDHGYvORudprrjFQ-m-7UwRyUK5PkvYyg/s1600/IMG_0531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHocFu5Qa9aKMtxClkbz-Z8wbdmb1JHLXxfFnobkBvUJ6NjjC3v16vod3E9NjbIiRAw6Z8bRN0RmBElMq2bqT3tttxem3bdT6UGZ1P6xcmMSDHGYvORudprrjFQ-m-7UwRyUK5PkvYyg/s400/IMG_0531.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Pirate themed first birthday!</td></tr>
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But I miss it. So I rid my kitchen of all the gluten-filled flour I kept handy "just in case", and I'm going to fill it with all sorts of flours that I really have no idea what I'm doing with but that won't make me feel terrible. I've been doing my research and learning how to mix said flours, which ones work best for which baked goods, etc. and my goal is to make GF goods that rival my gluten-filled baked goods and that anyone would enjoy eating. Also, at the request of my lovely coworkers, I'll be posting some dinner ideas, as well, even though they don't require my mixer. </div>
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I hope you'll continue to follow me even though I may not be posting regular gluten-filled goodies. My intention is to de-glutenize many of my current recipes, so I'll probably post a GF version and the non-GF version. </div>
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For my first post, I'm making this easy. No flour whatsoever and happens to be Paleo compliant if that's your style. This idea came from the <a href="http://engine2diet.com/recipe/date-nut-fruit-pie/">Engine 2 Diet</a>, I just spruced it up. <br />
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I used my brand new <a href="http://www.amazon.com/Cuisinart-DLC-2011CHB-Processor-Brushed-Stainless/dp/B0014172J6/ref=sr_1_2?ie=UTF8&qid=1377728346&sr=8-2&keywords=11+cup+cuisinart+food+processor">food processor</a>, which happens to be my new best friend. How did I not own one of these before?? This, my friends, is a "<a href="http://myprettypinkmixer.blogspot.com/2011/04/tarabars.html">chocolate-chip cookie dough</a>" crust, layered with sliced fresh strawberries, strawberry puree, blueberries, and raspberries, then topped with homemade coconut whipped cream and toasted unsweetened coconut flakes sprinkled with cinnamon and sea salt. So good. And so good for you.<br />
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Even my gluten-loving husband devoured this.<br />
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Did not intend for it to be red, white, and blue, I just like berries. A lot. Choose whatever toppings you like---oranges, cherries, bananas?</div>
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Hope you enjoy and welcome back.<br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Raw Fruit Tart</i></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i><a href="https://sites.google.com/site/myprettypinkmixer/raw-fruit-tart">(printable recipe)</a></i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the crust:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup unsalted, raw almonds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">24 dates (the ones I used are slightly smaller than medjool dates, they were from Costco)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp Vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dash of sea salt</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Layers:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb strawberries, save 5-6 to puree and slice the rest</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pint blueberries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pint raspberries</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Toppings/Garnish:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can full fat coconut milk, chilled 4-6 hours in refrigerator so the cream separates from the water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup unsweetened coconut flakes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cinnamon</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blend ingredients for crust together in food processor until finely chopped, about 3-5 minutes. Press evenly into bottom of pie plate and place in fridge to chill.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can follow instructions <a href="http://www.theclothesmakethegirl.com/2011/06/13/carmelized-coconut-chips/">here</a> for the coconut flakes or wing it. I mixed together cinnamon and salt (no measurements) then placed some coconut in a large skillet over medium heat. Watch it like a hawk because it browns quickly. Continue to stir as it browns then immediately remove from heat when 2/3 of the pieces are lightly browned. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mmediately toss with salt and cinnamon then transfer to baking sheet to cool.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Clean fruit and let dry. Slice strawberries, leaving 5-6 to puree with blender or food processor. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grab crust out of fridge and line bottom with sliced strawberries. Pour pureed strawberries over the sliced and spread evenly. Line raspberries around edge and place blueberries in the center. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After the coconut milk has chilled thoroughly, carefully remove it from fridge (do not shake!) and open it. Scrape the cream off of the top until you reach the water at the bottom. Try not to collect too much of the water. I whipped the coconut cream in a chilled metal bowl with chilled metal whisk (pink mixer style), but not necessary. Whip coconut cream 5-6 minutes or until desired thickness. Dollop on fruit tart and sprinkle with coconut flakes. Serve immediately or cover and keep in refrigerator. </span><br />
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Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-86950217224482724672012-10-15T09:49:00.003-07:002012-10-15T09:49:45.753-07:00Ginger-Molasses Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
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I find most of my inspiration for things I bake in cookbooks, blogs, and of course now, <a href="http://pinterest.com/">Pinterest</a>. But let's not forget the "old-fashioned"way of doing things...like visiting a local bakery. I spent the last few weeks in sunny California and visited a bakery there called <a href="https://www.susiecakes.com/">SusieCakes</a>. Pretty much the most darling storefront ever. Lot's of robin's blue and pastel pinks. In any case, besides having a variety of cupcake flavors and layer cakes, they also had huge cookies, pies, bars, and my sister's favorite item...their Whoopie Pie. <br />
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SusieCakes Whoopie Pie was two large double-chocolate cookies with vanilla buttercream slather between. It was pretty delicious. Now I've made <a href="http://myprettypinkmixer.blogspot.com/2011/11/hello-everyone.html">Pumpkin Whoopie Pies</a> before, but they had more of a cake-like texture, and I've made <a href="http://myprettypinkmixer.blogspot.com/2011/04/peanut-butter-oatmeal-pies.html">Peanut Butter Oatmeal Pies</a>, which is along the same lines of SusieCakes, but for Fall, I decided to try a new flavor mixup must more my style. Remember, I'm not a huge chocolate fan. <br />
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May I present, Ginger-Molasses Whoopie Pies!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiwCrrlnwdGbRo3wf7-6nvobDppU_pwJSmR78P0QiSoOhOS1UzKeKyZg-2CDUX5zIyZM7IjFm8emWgyNQWN3A-398Z3OwVipGLOsf-yePL2pz4Ka64jFd3F7WAqbuYwi2OJi3-ZU6edU/s1600/IMG_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiwCrrlnwdGbRo3wf7-6nvobDppU_pwJSmR78P0QiSoOhOS1UzKeKyZg-2CDUX5zIyZM7IjFm8emWgyNQWN3A-398Z3OwVipGLOsf-yePL2pz4Ka64jFd3F7WAqbuYwi2OJi3-ZU6edU/s400/IMG_0223.jpg" width="300" /></a></div>
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Two ginger-molasses cookies with a cinnamon cream cheese filling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7o3tRIhuM6E2Q4C6KQyCKyhY5to01t665fYfEU9Xno_w6YoYY1QFz-DD8aE2KB1lAbNzLGC0i8JaS6j1CuEmtk9YSxOPF21QkJ-M8HnPQjKqByYLwGnpVmrcgCHPP2rAb9rxTOa0mXM/s1600/IMG_0224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7o3tRIhuM6E2Q4C6KQyCKyhY5to01t665fYfEU9Xno_w6YoYY1QFz-DD8aE2KB1lAbNzLGC0i8JaS6j1CuEmtk9YSxOPF21QkJ-M8HnPQjKqByYLwGnpVmrcgCHPP2rAb9rxTOa0mXM/s400/IMG_0224.jpg" width="300" /></a></div>
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I made these cookies last year and claimed they were probably my favorite cookie ever...that statement still holds true. I always forget how amazingly delicious these cookies are.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBdhHJshs400mfv5rY_GmjTipvFXVcDCzSsbHHUx9-Tg6gp2RBld4SSb-fF6pWEQRUa2ZSocGTSNQgu3iq7HfoZZKqhSyKRhtVck9DlPyjXsNp1nlOZ1iC5_PcGXju6usHqPLxiRhRcI/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBdhHJshs400mfv5rY_GmjTipvFXVcDCzSsbHHUx9-Tg6gp2RBld4SSb-fF6pWEQRUa2ZSocGTSNQgu3iq7HfoZZKqhSyKRhtVck9DlPyjXsNp1nlOZ1iC5_PcGXju6usHqPLxiRhRcI/s400/IMG_0225.JPG" width="400" /></a></div>
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This cookie sandwich is the perfect combination of sweet and spicy with a little creamy. Cookie love.</div>
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Here's the recipe for the <a href="http://myprettypinkmixer.blogspot.com/2011/12/ginger-molasses-cookies.html">Ginger-Molasses Cookies</a>. The cookie recipes makes two dozen cookies or 12 cookie sandwiches. My recipe for the frosting below makes a LOT. I had some leftover in my freezer so you can either half the recipe or make a full recipe and freeze it for later! Enjoy :)</div>
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<i><b>Cinnamon Cream Cheese Frosting</b></i></div>
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2 sticks butter, room temperature</div>
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1 package cream cheese, softened</div>
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1 tbsp vanilla</div>
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6-8 cups powdered sugar</div>
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1 1/2 tsp cinnamon</div>
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Cream butter and cream cheese together until smooth. Add vanilla. Gradually add 1 cup of powdered sugar at a time until desired consistency. Add cinnamon. </div>
<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-84645887220122429652012-10-15T09:28:00.000-07:002012-10-15T09:28:05.300-07:00Caramel Apple Cupcakes<div class="separator" style="clear: both; text-align: left;">
It's that time of year again and I. am. so. excited. I love Fall and Winter baking...pumpkins, apples, and lots of spice! </div>
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My first "Fall" recipe this year is Caramel Apple Cupcakes. I saw a picture from one of the local bakeries here in Austin for their Caramel Apple cupcakes and decided to try my own version. Unfortunately, I can't share the exact recipe I used with you for the cake because of a secret project, but I've browsed a couple of recipes so that I can share links with you and hopefully you'll find a recipe you love! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVznnT1G2g7tGx2WNdcrq0SpFQl8Q73Dm9Dp7MO2GFAlV_xnHgC2Ud_fw0bGAGQsTXasR68Coy4yqJcO99XCLVcT7e8sNBVWpNtpM3TlBkmlIJ9I6TqlAVgenwl3LIaJ4gCzDgcPwPano/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVznnT1G2g7tGx2WNdcrq0SpFQl8Q73Dm9Dp7MO2GFAlV_xnHgC2Ud_fw0bGAGQsTXasR68Coy4yqJcO99XCLVcT7e8sNBVWpNtpM3TlBkmlIJ9I6TqlAVgenwl3LIaJ4gCzDgcPwPano/s400/IMG_0102.JPG" width="400" /></a></div>
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I started with an apple spice cupcake and topped it with homemade cream cheese frosting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5rA-NUDOaQ7RLkhqV8_1FZC-kvj9Ouc3aZf0-LbEzXOqmL6WunSNjiXDuGo7EbIM5ctm6ESUhCHIxNLKztN9QPgP6nU28KJ7eaSmXolYElpn4pbDjvRmOVT-oRD8dbmN6rAkiQt8Cb4/s1600/IMG_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5rA-NUDOaQ7RLkhqV8_1FZC-kvj9Ouc3aZf0-LbEzXOqmL6WunSNjiXDuGo7EbIM5ctm6ESUhCHIxNLKztN9QPgP6nU28KJ7eaSmXolYElpn4pbDjvRmOVT-oRD8dbmN6rAkiQt8Cb4/s400/IMG_0104.jpg" width="300" /></a></div>
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After icing the cupcakes, I put them in the fridge for 2 hours so the frosting would harden a little. I melted <a href="http://www.kraftbrands.com/caramels/products/default.aspx">Kraft Caramel Bits</a> according to package directions, then quickly dipped the cupcakes into the hot caramel sauce and placed back into the fridge to cool. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-OKvaIabPC5tn3WidEs9hhRG93MquBilo-A_kcSCAFp0x-MbQ8OgPR1dB7p8Kdz4npoyf5CeSiqCRsVCe8iTsiC8-o37B38dWZMGhFqRstDWQxk_zh_EjV6Xsdiwyk1nmaKnFPga4Mg/s1600/IMG_0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-OKvaIabPC5tn3WidEs9hhRG93MquBilo-A_kcSCAFp0x-MbQ8OgPR1dB7p8Kdz4npoyf5CeSiqCRsVCe8iTsiC8-o37B38dWZMGhFqRstDWQxk_zh_EjV6Xsdiwyk1nmaKnFPga4Mg/s400/IMG_0106.jpg" width="300" /></a></div>
For decoration, I cut candy lollipop sticks in half and tied a little twine bow around them. Too cute!<br />
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Here are some links to some apple spice cupcakes recipes!<br />
<a href="http://juneberry-lane.blogspot.com/2011_09_01_archive.html">Caramel Apple Cupcakes</a> from Juneberry Lane<br />
<a href="http://justjennrecipes.com/caramel-apple-cupcakes/2008/10/22/">Caramel Apple Cupcakes</a> from justJenn<br />
<a href="http://www.yourcupofcake.com/2011/01/caramel-apple-cupcakes_16.html">Caramel Apple Cupcakes</a> from Your Cup of Cake<br />
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Happy Baking!<br />
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<b><i>Cream Cheese Frosting</i></b><br />
2 sticks butter, room temperature<br />
1 package cream cheese, room temperature<br />
6-8 cups powdered sugar<br />
1 tbsp vanilla<br />
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Cream butter and cream cheese together until smooth. Add vanilla. Add in 1 cup of powdered sugar at a time until desired consistency.Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-82506035437293274602012-09-13T16:48:00.000-07:002012-09-13T16:48:58.968-07:00Lately...The heat in Texas makes for less than optimum baking weather...aka I haven't wanted to turn on my oven and warm up the house. But a quick hello and to show you have a few things I have made lately...<br />
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Chocolate Covered Strawberry Cheesecake<br />
(same <a href="http://myprettypinkmixer.blogspot.com/2011/11/tall-creamy-cheesecake.html">cheesecake</a> recipe I used last year but added sliced strawberries and a drizzle of chocolate)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1wR-2e5XvutykLV43TyxYmDhpqkS3wmXuXYWqJIO3LlKjLFNzZ3G2uysV2LvnL_ai8HHBcQNFUw-oSCEE7HarYrO-qdNAMJAvtq5HW3hrhyW_HI4VVVNtWqD1Xydaa7Ue7iMxmNHeBU/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1wR-2e5XvutykLV43TyxYmDhpqkS3wmXuXYWqJIO3LlKjLFNzZ3G2uysV2LvnL_ai8HHBcQNFUw-oSCEE7HarYrO-qdNAMJAvtq5HW3hrhyW_HI4VVVNtWqD1Xydaa7Ue7iMxmNHeBU/s400/IMG_0012.JPG" width="400" /></a></div>
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Another repeat, the hub's favorite birthday cake- <a href="http://myprettypinkmixer.blogspot.com/2011/07/day-to-celebrate.html">Tres Leches</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9bS8L4vMLk2XCXQg8b837P2gcVXwo_f60C8hoByqn0yB1uUJy0A3b1Rj9pt_ZuhA5HUUR43IBOLWlk-4VoToppLvgHywl6Mi_lXsyutrAVaFN1dHeODS3aNhVynMlBuCctHqTC-qTXY/s1600/IMG_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9bS8L4vMLk2XCXQg8b837P2gcVXwo_f60C8hoByqn0yB1uUJy0A3b1Rj9pt_ZuhA5HUUR43IBOLWlk-4VoToppLvgHywl6Mi_lXsyutrAVaFN1dHeODS3aNhVynMlBuCctHqTC-qTXY/s400/IMG_0019.jpg" width="400" /></a></div>
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Carrot Cake with Cream Cheese Frosting to celebrate the discharge of one of my little ones---based on my favorite onesie that he wore.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YtaFQcFCP0mcLGQCzka7btQhKoQReuZ89g55WNfy-u_TlhqlRe6dSi_mvElz10COsT8sXsX-gxqMp1zcXVFvoBWuRWjP6JgG9SMvtl2U0AaArQpsIMC5vA0RvBv1jNFAlALhgEqMDqw/s1600/IMG_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YtaFQcFCP0mcLGQCzka7btQhKoQReuZ89g55WNfy-u_TlhqlRe6dSi_mvElz10COsT8sXsX-gxqMp1zcXVFvoBWuRWjP6JgG9SMvtl2U0AaArQpsIMC5vA0RvBv1jNFAlALhgEqMDqw/s400/IMG_0052.JPG" width="400" /></a></div>
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Pistachio Cupcakes with Almond Cream Cheese Frosting</div>
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(need to tweek the recipe, but it will be up shortly)</div>
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And last but not least, Fall Cookies-my attempt to welcome the season!<br />
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Hopefully with cooler temperatures in the forecast, I'll find motivation to bring my pretty pink mixer back into action! Will be back soon. :)Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-82726242340761589912012-04-15T07:47:00.002-07:002012-04-15T07:48:01.285-07:00"Pucker Up"It's been <strike>a few weeks</strike> awhile since I've posted and I don't even know what to say. Looking back at my past few years of blogging, it seems like I always take a baking hiatus in the Spring. Might have to do with the fact that I'm all 'baked-out' from the Fall/Winter holidays, coupled with beautiful Spring Texas weather where the last thing I want to do is stay inside and bake. Whatever the reason, I have a few recipes to share today. :)<br />
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A few nights ago I hosted a "Pucker-Up for your Sweetie!" bridal shower with a few ladies from work. The theme idea came from <a href="http://www.pinterest.com/">Pinterest</a>, of course, and turned out precious. Lemons, limes, oranges, sweet and tangy candies, grapefruit margaritas, lemonade, and more!<br />
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My contribution for the shower was the desserts. I found a recipe for <a href="http://realmomkitchen.com/6745/pink-lemonade-cupcakes/">Pink Lemonade Cupcakes</a> that looked cute and sounded tasty. These cupcakes were so easy (love glorified boxed mix recipes) and the frosting was perfect-tart and sweet! <br />
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Next I made "Lemon-Cheesecake Shooters" which were a graham cracker crust, my <a href="http://myprettypinkmixer.blogspot.com/2011/01/happy-2nd-birthday-nelly.html">whipped cheesecake filling</a>, and <a href="http://myprettypinkmixer.blogspot.com/2012/02/lemon-cream-cake.html">homemade lemon curd,</a> topped with a raspberry, all served in a cute little votive. So delicious- I love this combination!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS2afmD28Bt0MISANdOyWONgIQD64tlcE8VjlZEyYLZXBWmkQypwm4hw9v1IjMLVaTQAoD5NGCRVeKkaiwrzrHyTDHKJ8uoLUbOHHFwU-OUUa79ToMAefKoJa4Dg3DVsGdDBgCilASA8/s1600/DSCN0917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS2afmD28Bt0MISANdOyWONgIQD64tlcE8VjlZEyYLZXBWmkQypwm4hw9v1IjMLVaTQAoD5NGCRVeKkaiwrzrHyTDHKJ8uoLUbOHHFwU-OUUa79ToMAefKoJa4Dg3DVsGdDBgCilASA8/s400/DSCN0917.JPG" width="400" /></a><br />
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For the recipes, just follow the links above! Here are a few other pictures of the sweets table :)<br />
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Pucker up!Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-20839853610997611932012-02-06T04:27:00.000-08:002012-02-06T04:27:31.136-08:00Rosette Cake<div class="separator" style="clear: both; text-align: left;">
Last weekend was this crazy girl's third birthday...</div>
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You may remember that for her first birthday, I made her a very pink <a href="http://myprettypinkmixer.blogspot.com/2010/01/happy-birthday-nelly-and-ellie.html">strawberry cake</a> with whipped cream-cream cheese frosting and for her second birthday a <a href="http://myprettypinkmixer.blogspot.com/2011/01/happy-2nd-birthday-nelly.html">cherry cheesecake</a>. </div>
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While I should probably learn how to make <i>gourmet </i>dog treats to celebrate her birthday, I usually just end up making her something pretty and tasty. <strike>She</strike> We like pretty things. This year, I had my heart set on finally trying to make a rose cake. </div>
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Nelly approved.</div>
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I actually took a shortcut on the cake and doctored up a boxed red velvet mix. I only had one day off this weekend and quite frankly didn't feel like buying ten ingredients for a cake, sifting it all together, etc etc. So, there you have it.</div>
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It's recommended to use a sturdy, crusting buttercream for rosettes, but I really wanted a red velvet with cream cheese frosting, so I just added a little extra powdered sugar to the icing to make it a little thicker. </div>
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Turned out pretty well and very tasty. </div>
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I used the Wilton 1M tip to make the roses.</div>
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Happy 3rd Birthday, sweet Nelly! :)<br />
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(For the record, I let her lick the icing off of the displayed cut piece. But no cake since it was chocolate. She thoroughly enjoys cream cheese frosting...don't judge)</div>
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<i>Red Velvet Cake</i></div>
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<span class="Apple-style-span" style="font-size: x-small;">(adapted from <a href="http://mybakingaddiction.com/">MyBakingAddiction</a>)</span></div>
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1 box red velvet cake mix</div>
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1 cup sour cream</div>
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1 cup oil</div>
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1 package instant chocolate pudding </div>
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4 eggs</div>
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1/2 cup warm water</div>
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Preheat oven to 350 degrees. </div>
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Combine all ingredients in bowl and blend until thoroughly combined. Split between two 8" cake pans or 24 cupcakes.</div>
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Bake for 30-35 minutes for 8"cakes or 18-20 minutes for cupcakes. Cool completely.</div>
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<i>Cream Cheese Frosting</i></div>
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1 package cream cheese, room temperature</div>
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2 sticks (1 cup) butter, room temperature</div>
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6-8 cups powdered sugar</div>
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2 tsp vanilla extract</div>
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Beat cream cheese and butter together in bowl until smooth. Gradually add in one cup of powdered sugar at a time until desired sweetness and thickness. Add vanilla extract and beat on medium speed 3-4 more minutes.</div>
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Frost and enjoy!</div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-27754312243947415882012-02-01T13:40:00.000-08:002012-02-01T13:41:15.980-08:00Lemon Cream Cake<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This weekend we celebrated my mother-in-law's "not a day over 30"-th birthday. For this special occasion, I made <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&qid=1328113805&sr=8-1">Dorie Greenspan's</a> Perfect Party Cake---Tara style. (Same cake recipe I used for the <a href="http://myprettypinkmixer.blogspot.com/2011/02/hello-cupcake.html">Lemon cupcakes</a>) The original recipe is a very white lemon-scented cake with an 'egg-white' buttercream, layers of raspberry preserves, and covered in coconut. I made a lemon cake with homemade lemon curd filling and a lemon-cream cheese-buttercream. Mmmm....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTFxmBd6Oz5PQhYD87WVi5klDjuCTc6KvdoIXcuiIb4Pz1dUrBj4airMZeqJbxtzKUwq36tioOb-6elwHyRlVLG5IAYRHNEna6PY6RxdKH7bFRRZhQdG9rPyH7tUtwynZa4ombMWTobw/s1600/DSCN0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTFxmBd6Oz5PQhYD87WVi5klDjuCTc6KvdoIXcuiIb4Pz1dUrBj4airMZeqJbxtzKUwq36tioOb-6elwHyRlVLG5IAYRHNEna6PY6RxdKH7bFRRZhQdG9rPyH7tUtwynZa4ombMWTobw/s400/DSCN0779.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I originally intended to just use the buttercream recipe that the cake recipe called for, but I wasn't a huge fan. So I added some cream cheese and a little powdered sugar and ended up with a delicious fluffy, whipped cream cheese frosting. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZnhPoBxXNsCgKtMm1ZULrnZBS5L-TqF7WS2zDDWkVAc_iYv5-vt8AM7z_R6EogTY4jRruC9jmpgk1Bx0h9h71RXA1mCHguetUUlP64hMH27diES2EjsoXj-09n8msH9HWS44EbSUX54/s1600/DSCN0780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZnhPoBxXNsCgKtMm1ZULrnZBS5L-TqF7WS2zDDWkVAc_iYv5-vt8AM7z_R6EogTY4jRruC9jmpgk1Bx0h9h71RXA1mCHguetUUlP64hMH27diES2EjsoXj-09n8msH9HWS44EbSUX54/s400/DSCN0780.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The lemon curd recipe was from <a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html">Ina Garten</a> and it was absolutely delicious. Tart and sweet. I have the extra bit in a container in the fridge and have been eating it by the spoonful. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroIb3zxuQnMZfl_Zk3OoaOl3iaTds55m8DtN_HfhiM2bl6ceIUlfl8Cr6eJ_b6z8OR8QNLCM_gv_vIpl90OygGWOooiGpJ_41j2pQ7sQbLZ2FnaDsT59w-CTiQ7jj5qGXlWUGiAzayjI/s1600/DSCN0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroIb3zxuQnMZfl_Zk3OoaOl3iaTds55m8DtN_HfhiM2bl6ceIUlfl8Cr6eJ_b6z8OR8QNLCM_gv_vIpl90OygGWOooiGpJ_41j2pQ7sQbLZ2FnaDsT59w-CTiQ7jj5qGXlWUGiAzayjI/s400/DSCN0781.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once again, didn't get good quality daylight pictures of the cake when we cut it, but you'll get the idea from the ones below. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWz3IpKgwjdGFyyC6GT-CFuw17NY2NzLvUUfGYcYAb_TSMNt5iYjGL9oaJOD7EO7Y1yjQWS7-TA-0Jd9QD3AFwrqP0C6AmcDCOngtB2vRfXBVxfOK7dMyD7n_VtpSqy3LFs7ExwunuJg/s1600/DSCN0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWz3IpKgwjdGFyyC6GT-CFuw17NY2NzLvUUfGYcYAb_TSMNt5iYjGL9oaJOD7EO7Y1yjQWS7-TA-0Jd9QD3AFwrqP0C6AmcDCOngtB2vRfXBVxfOK7dMyD7n_VtpSqy3LFs7ExwunuJg/s400/DSCN0795.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The frosting was very delicate so the cake needs to be refrigerated. I brought it out about 2 hours before serving and you can already tell that it was getting pretty soft. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNP3F3xyEmubwnJpy237-I-Nkr_s-eHOiCA5lLoTj7pQOa5uBhPfOYaKh2PV7UizbTvXVmsQCQll8BiBUgFD7jlspv8u9azdjnaTKnMakScq0jGbzJwushjxT8MLd-L-HVUMNkbhWY1w/s1600/DSCN0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNP3F3xyEmubwnJpy237-I-Nkr_s-eHOiCA5lLoTj7pQOa5uBhPfOYaKh2PV7UizbTvXVmsQCQll8BiBUgFD7jlspv8u9azdjnaTKnMakScq0jGbzJwushjxT8MLd-L-HVUMNkbhWY1w/s400/DSCN0802.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I loved this cake. The lemon-scented fluffy white cake with a fluffy white frosting that wasn't too sweet and the tangy lemon curd...YUM. Will definitely be making this again. If you don't want to go through the trouble of making the egg-white buttercream, I think just a traditional lemon cream cheese frosting would be great, as well. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Lemon Cream Cake</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>(<a href="https://sites.google.com/site/myprettypinkmixer/lemon-cream-cake">printable recipe</a>)</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Dorie's Perfect Party Cake<i> </i></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">from Baking: From My Home to Yours by Dorie Greenspan</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups cake flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups buttermilk</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large egg whites</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp grated lemon zest</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick (8 tbsp) butter, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp lemon extract</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: #444444; color: #787878; font-size: 15px; line-height: 20px;"></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Center a rack in the oven to 350 degrees F. Prepare 2- 8 inch cake pans.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Sift together the flour, baking powder and salt.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Whisk together the milk and egg whites in a medium bowl.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the lemon extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Evenly distribute batter into cake pans. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Bake 30-35 minutes or until toothpick inserted into center comes out clean. Allow to cool for 5 minutes before transferring cakes to cooling racks. Cool completely before frosting. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Buttercream</b> (modified):</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large egg whites</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 sticks (12 oz) butter, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup fresh lemon juice (2 large lemons)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-8oz package cream cheese, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put sugar and egg whites into large heat proof bowl and fit bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat until hot to the touch, about 3 minutes. The sugar should be dissolved and mixture should look like shiny marshmallow cream. Remove bowl from heat.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Working with the whisk attachment, beat the meringue on medium speed until cool, about 5 minutes. Add the butter a stick at a time, beating until smooth. Once all of the butter is in, beat the buttercream on medium speed until it is thick and smooth, 6-10 minutes. During this time, buttercream may curdle or separate, keep beating until it comes together again. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Modified version:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add package of cream cheese to buttercream and blend until smooth. Gradually add in 2 cups of powdered sugar or until desired consistency or sweetness. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Lemon Curd</b> (Ina Garten)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 lemons</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 lb. butter (1 stick), room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 extra-large eggs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup lemon juice, 3-4 lemons</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make lemon curd:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Removed the zest of 3 lemons and place in food processor with sugar. Pulse until zest is finely minced with sugar. Cream the butter in separate bowl, add in sugar/lemon mixture. Add eggs, one at a time, until combined. Add lemon juice and salt. Place in saucepan and cook over low heat until thickened, stirring constantly. (about 10 minutes or 170degrees). Remove from heat and cool, then refrigerate in air tight container. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To assemble cake:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using a sharp serrated knife, slice each cake in half horizontally. Put one layer or cake plate or cardboard cutout, spread layer of lemon curd, followed by layer of frosting. Place 2nd cake round on top and repeat. Continue until last layer then use remaining buttercream to frost top and edges. Refrigerate until ready to eat.</span></div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-10348660350414180642012-01-07T08:03:00.000-08:002012-01-07T08:03:26.086-08:00Funfetti Cupcakes<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy New Year! Browsing through recipes, I tried to come up with the perfect cupcake to start out 2012. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well my friends, here it is, for the kid in all of us. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWpU6fMVds3haOGxDdgt1KPlyX2XHce8b1MCabKH0lvLYTIXgr-lXiKfCaL3nO-1H4tmuZb30FbgnRaBmD78ViHL7QRgWQYDa3IQkI0b9-9VXi52vNHcxh34HqKaSemeWlsyMpMjnpIQ/s1600/DSCN0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWpU6fMVds3haOGxDdgt1KPlyX2XHce8b1MCabKH0lvLYTIXgr-lXiKfCaL3nO-1H4tmuZb30FbgnRaBmD78ViHL7QRgWQYDa3IQkI0b9-9VXi52vNHcxh34HqKaSemeWlsyMpMjnpIQ/s400/DSCN0718.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A homemade funfetti cupcake. :)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used <a href="http://www.howsweeteats.com/2011/06/homemade-funfetti-cupcakes/">Jessica's</a> cupcake and buttercream recipe, just used regular sprinkles in the batter instead of the <a href="http://en.wikipedia.org/wiki/Nonpareils">nonpareils</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Straight out of the oven, these cupcakes were moist and delicious. Unfortunately, the next morning the cake seems to be a little on the dry side, but still tasty! My goal is to tweak this recipe to perfection, then repost. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgzBPMCuCCIoLtDPAT7hN3DyIp7WVqChnUjty7y6e5G7uVkPZyD1SxOOJIZFCXr7zKiyguGg3uy37Gh_93t3XXJSwRtd8elAiFlz2oBdkYkRI3eUNSsFy00qFaVjIc-3ZXc1vX3CJPRY/s1600/DSCN0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgzBPMCuCCIoLtDPAT7hN3DyIp7WVqChnUjty7y6e5G7uVkPZyD1SxOOJIZFCXr7zKiyguGg3uy37Gh_93t3XXJSwRtd8elAiFlz2oBdkYkRI3eUNSsFy00qFaVjIc-3ZXc1vX3CJPRY/s400/DSCN0711.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The icing I'm not tweaking though. It's fabulous.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cupcakes make me smile and like I said before, despite being a little on the dry side, they are really quite tasty. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORPvQkMwX8ZsMzvEUIMXwepPFNMAkWAfJ6xH_YtOjnhWxghgdNFEqFk9tUWRWSgB8nWT2uCZRh45nPGOtcUE0Qx-sHv5l7YYNUcnksf_SqqMbqdPh4DR7IhtTZzc-4dPBy7NSPtzsmos/s1600/DSCN0721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORPvQkMwX8ZsMzvEUIMXwepPFNMAkWAfJ6xH_YtOjnhWxghgdNFEqFk9tUWRWSgB8nWT2uCZRh45nPGOtcUE0Qx-sHv5l7YYNUcnksf_SqqMbqdPh4DR7IhtTZzc-4dPBy7NSPtzsmos/s400/DSCN0721.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy 2012!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Funfetti Cupcakes (makes 1 dozen)</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">from <a href="http://www.howsweeteats.com/">HowSweetItIs</a></span></div>
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<a href="https://sites.google.com/site/myprettypinkmixer/funfetti-cupcakes">(printable recipe)</a></div>
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<b>Funfetti Batter</b></div>
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1/2 cup butter</div>
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1 cup sugar</div>
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2 whole eggs</div>
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1 tbsp vanilla extract</div>
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1 1/2 cups AP flour</div>
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1 tsp baking powder</div>
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1/3 cup milk</div>
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1/3 cup rainbow sprinkles</div>
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Preheat oven to 350 degrees. Line cupcake pan with liners. </div>
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Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix until combined.</div>
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Combine dry ingredients in separate bowl. Add half of dry ingredients, mixing until just combined. Add in milk until combined. Add remaining flour mixture. Fold in sprinkles.</div>
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Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool then frost. </div>
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<b>Vanilla Buttercream</b></div>
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2 sticks of butter, softened</div>
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2 1/2 cups powdered sugar</div>
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1 tbsp vanilla</div>
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Cream butter until fluffy. Gradually add in powdered sugar until combined. Add in vanilla and whip on high speed for 2-3 minutes. If frosting is too thick, add 1 tbsp of milk at a time. I didn't need to use any milk. </div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-65745736732558803022011-12-29T13:33:00.000-08:002011-12-29T13:33:52.441-08:00Candy Cane Fudge, Peppermint Pie, and the rest of December...Merry Christmas everyone and Happy New Year! I realize I'm about 4 days too late to the Christmas recipe party but better late than never right? <div>
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This December has been a whirlwind of events. Birthday. 1-Year Anniversary. Christmas. Parties. Headband business starting. And not to mention, I had to actually work sometime in there. Here's a little recap of December and what I've been baking lately and just life in general. </div>
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Rather than type out and post the recipes I used, I'm just going to link them straight up. </div>
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That being said...my December. </div>
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<a href="http://www.verybestbaking.com/recipes/28218/NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Pie/detail.aspx">Tollhouse Pie</a></div>
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One-Year Anniversary---Enchanted Rock, Fredericksburg, TX</div>
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<a href="http://myprettypinkmixer.blogspot.com/2011/10/witch-hat-cupcakes.html">Christmas Tree Cupcakes</a></div>
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Train themed birthday cake for 1 year-old</div>
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Celebrating the holidays in Llano, TX...I have no idea what sort of gun I'm shooting.</div>
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Merry Christmas, from Nelly.</div>
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<a href="http://allrecipes.com/Recipe/Candy-Cane-Fudge/Detail.aspx?prop24=etaf">Candy Cane Fudge</a></div>
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I didn't use nearly enough red dye or peppermints but it tastes delicious.</div>
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<a href="http://bakingdom.com/2011/12/peppermint-bark-ice-cream-pie.html">Peppermint Ice Cream Pie</a></div>
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Christmas Eve with my siblings.</div>
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Here's to 2012 :)</div>
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<br /></div>Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-34667486490721702952011-12-11T07:16:00.001-08:002011-12-11T07:36:26.791-08:00Ginger Molasses Cookies<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have a list of things I want to make this holiday season and so far, I've been slacking. You see, December is by far my favorite month of the year, but it's also the busiest month of the year for me. First, there's my birthday, followed shortly after by my anniversary, and of course, Christmas! And evidently, I'm supposed to continue working through all of this. Bah humbug. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My first recipe for you is one of my favorite cookies. I wouldn't specifically label them "Christmas cookies" but I only crave them around this time of year. And then I only let myself make one batch of them, because the hubs and I ate all two dozen cookies within two days. Don't judge. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is another recipe that was given to me by my friend's mother---she's a cookie queen. Not sure where she first read the recipe but I know it comes out of her old-school notecard recipe box. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aZHNqdz3SkpQvnqqOXYzf5HX-KyGaJqTPQ3EtlsVaHCd3ARkn9jFRwfzh43YAD8K2EVKZ1xyFDlKzpw-Efn4T7hocVk2SvGuY41dsOSphUnzIhqzGF7waWSoyJ9IJSkeKRv-N0EgwZA/s1600/DSCN0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aZHNqdz3SkpQvnqqOXYzf5HX-KyGaJqTPQ3EtlsVaHCd3ARkn9jFRwfzh43YAD8K2EVKZ1xyFDlKzpw-Efn4T7hocVk2SvGuY41dsOSphUnzIhqzGF7waWSoyJ9IJSkeKRv-N0EgwZA/s400/DSCN0490.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cookies taste very similar to gingerbread but with a little more bite. They're sweet, slightly salty, and delicious. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmEKsQMtavgGr3Ath6A9yOw2_vf8h-q_vnzppzpLmExCgJbGnX7P7E_Y2t8xVo6htBxGp90N5ogdSMDpX672E5KxIC5_HRxkF80cr-gaDB6Ca6g3In0UYQw705je5nUeYh6jalu-yGCM/s1600/DSCN0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmEKsQMtavgGr3Ath6A9yOw2_vf8h-q_vnzppzpLmExCgJbGnX7P7E_Y2t8xVo6htBxGp90N5ogdSMDpX672E5KxIC5_HRxkF80cr-gaDB6Ca6g3In0UYQw705je5nUeYh6jalu-yGCM/s400/DSCN0492.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Like I said before, they didn't last long in this household.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perfect for a cookie exchange or just because. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And now I need to get back to the kitchen and continue crossing things off the list.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>Ginger Molasses Cookies</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> <a href="https://sites.google.com/site/myprettypinkmixer/ginger-molasses-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">2 1/2 cups AP flour</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 tsp baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp ginger</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp allspice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup + 2 tbsp butter, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tbsp molasses</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat oven to 350 degrees. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Combine flour, baking soda, salt, and spices in separate bowl.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Beat butter and sugars together until light and fluffy.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Beat in molasses and egg until thoroughly combined.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Gradually add in flour mixture until combined.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Scoop by rounded spoonful onto baking sheet and bake for 8-10 minutes. (Option: roll dough in white sugar before baking) Cool on wire rack.</span></div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-23258530980478973942011-11-25T18:47:00.001-08:002011-11-25T19:04:54.297-08:00Caramel Apple Crunch Pie<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy (day after) Thanksgiving! I hope everyone had a wonderful holiday filled with friends, family, and food. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am thankful for so many things...my husband, my family, my friends, my house, my dogs, my pink mixer, my health, and definitely this apple pie. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJnjHEPP1pBiusDwzlsQYZ9P3NsKqi8CZ_koM0N6KlNJDwVzhd1OLzZqPv3w0H5Xjo2DkfSMC34JIt26L66Vu5rXqVdlhiwDEypoTh-wSPK3wA557QaxNW1TEIVZCtDsPO4VcWFrUY0A/s1600/DSCN0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJnjHEPP1pBiusDwzlsQYZ9P3NsKqi8CZ_koM0N6KlNJDwVzhd1OLzZqPv3w0H5Xjo2DkfSMC34JIt26L66Vu5rXqVdlhiwDEypoTh-wSPK3wA557QaxNW1TEIVZCtDsPO4VcWFrUY0A/s400/DSCN0480.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's been a few years since I've made this pie and to be honest, I couldn't remember what it tasted like, I just remembered it was <i>really</i> good. My roommate from college gave me this recipe from her aunt and I'm thoroughly convinced this pie could change lives. Or at least your opinion of apple pies.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I took this to Thanksgiving lunch at my in-laws and everyone loved it! It's "lick your plate" delicious. Cinnamon-y apples in a flaky crust, with a crunchy streusel topping, toasted pecans and caramel drizzle...yes, please.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Qcu0eWZ0QA6D7BzBAS_wB0E8rqQmoLBNuCRFgbQlSDzBWNA-UcHxqEKaLu9Vitxi71d1S5TTC7b77OiWgeXob64yOGEM0fnoeKBy6BLGSWNpsU7oo1ZtAboTLw7jvb_NflNG9gGUZU/s1600/DSCN0483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Qcu0eWZ0QA6D7BzBAS_wB0E8rqQmoLBNuCRFgbQlSDzBWNA-UcHxqEKaLu9Vitxi71d1S5TTC7b77OiWgeXob64yOGEM0fnoeKBy6BLGSWNpsU7oo1ZtAboTLw7jvb_NflNG9gGUZU/s400/DSCN0483.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I couldn't decide what type of apples to use in this pie and googling opinions only made things worse. So I did it my way....2 granny smith apples, 2 gala apples, and 2 Macintosh apples. All which came out to about six cups of apples. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKH8WTc8q7sAlDCIZ_3N5BR0rqzgr7J5jeElAqEISP7BgR6hQXDB4Y9kaEXcIozSCYALhMT3BXRjevvoK9__6dXavQ79Q38icwx08CBzUOEA9ttBAy8-AZ_U4bue4PtHt0fxP8JOJYkro/s1600/DSCN0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKH8WTc8q7sAlDCIZ_3N5BR0rqzgr7J5jeElAqEISP7BgR6hQXDB4Y9kaEXcIozSCYALhMT3BXRjevvoK9__6dXavQ79Q38icwx08CBzUOEA9ttBAy8-AZ_U4bue4PtHt0fxP8JOJYkro/s400/DSCN0487.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Word from the wise. Take the time to toast your pecans. The flavor is worth it. (This coming from the girl who hates waiting on butter to soften)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtbMXFBHXMdU6LJ013OSdnRXY8Zh0hgI79WXqheLq2DZwbTNB0tl6BoZ8PtklMscrIciNLYBndRpowpLAELuMOOyzgOT0yufXdryyK1-xkFH7ORp_Yb_lc8n0zaGBiMW4Cw8kLnh3pOA/s1600/DSCN0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtbMXFBHXMdU6LJ013OSdnRXY8Zh0hgI79WXqheLq2DZwbTNB0tl6BoZ8PtklMscrIciNLYBndRpowpLAELuMOOyzgOT0yufXdryyK1-xkFH7ORp_Yb_lc8n0zaGBiMW4Cw8kLnh3pOA/s400/DSCN0488.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And now I'm ready for Christmas.</span></div>
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<b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crunchy Caramel Apple Pie </span></i></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">from Allison's Aunt Puckett</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="https://sites.google.com/site/myprettypinkmixer/crunchy-caramel-apple-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span></div>
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1 tsp ground cinnamon</div>
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1/8 tsp salt</div>
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6 cups peeled and thinly sliced cooking apples</div>
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1 unbaked pie shell</div>
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Topping:</div>
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1 cup packed brown sugar</div>
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1/2 cup flour</div>
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1/2 cup quick-cooking rolled oats</div>
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1/2 cup butter, softened</div>
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1/2 cup chopped toasted pecans</div>
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caramel sauce for drizzle</div>
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1. Preheat oven to 375 degrees. In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and toss gently to coat. Transfer apple mixture to pie shell.</div>
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2. Topping: Stir together brown sugar, flour, and rolled oats. Using a pastry blender, cut in softened butter until the mixture resembles coarse crumbs. Sprinkle the mixture over the apples. </div>
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3. Cover the edge of pie crust with foil. Bake 25 minutes then remove foil and bake 25-30 more minutes or until top is golden. Remove from oven. Sprinkle pie with toasted pecans and drizzle caramel syrup over top. Cool on wire rack before serving. </div>
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<br /></div>Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-67490193390743765212011-11-16T06:58:00.001-08:002011-11-16T07:24:28.752-08:00Pumpkin Whoopie Pies<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hello, everyone. Meet the whoopie pie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLkXc8mb0Pq6XsPVmNbqEhAKLWh91YJTE-CeQVsH152RNURr-lnKJYQ38HeQnBRqoiMA2LB5brHh9R3ErQR93KkS6p-Wjrq4nRB0NSh6OG15BALRWaFo_eTgyLc_9bkdyd00T5MTcyJw/s1600/DSCN0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLkXc8mb0Pq6XsPVmNbqEhAKLWh91YJTE-CeQVsH152RNURr-lnKJYQ38HeQnBRqoiMA2LB5brHh9R3ErQR93KkS6p-Wjrq4nRB0NSh6OG15BALRWaFo_eTgyLc_9bkdyd00T5MTcyJw/s400/DSCN0406.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What exactly is a whoopie pie you ask? Well, according to the trusty and reliable <a href="http://en.wikipedia.org/wiki/Whoopie_pie">Wikipedia</a>, "a whoopie pie is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them." </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRsAF0T0ytwqUMleozyL0KWjzcIPQW7GSGtnpTPd1tM50dNi6eP0OKfM6TSk53NLkCVAgI8vV-PEEsH3oaTXxHmOjwPJmeJ4qCqceDilOnD2qU-5WUdFoKYo-4BNrK7lJYFJ9EHDAM5I/s1600/DSCN0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRsAF0T0ytwqUMleozyL0KWjzcIPQW7GSGtnpTPd1tM50dNi6eP0OKfM6TSk53NLkCVAgI8vV-PEEsH3oaTXxHmOjwPJmeJ4qCqceDilOnD2qU-5WUdFoKYo-4BNrK7lJYFJ9EHDAM5I/s400/DSCN0403.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I think that description pretty much sums these little guys up. Or as I like to call them, an inside-out cupcake. There you have it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9DJ7_4vRmxRPVLcXO2yIPaJrxZyrw82dHA-B0kxwGzw_w8YuAEsILBUfK0jgKJjE4S9LnXUUruy-ufK09nrjQjpzeoaueVtqQV5diwruEQSeUCaHRUEKQp5N7xUkeHdRuFmybH4SzTI/s1600/DSCN0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9DJ7_4vRmxRPVLcXO2yIPaJrxZyrw82dHA-B0kxwGzw_w8YuAEsILBUfK0jgKJjE4S9LnXUUruy-ufK09nrjQjpzeoaueVtqQV5diwruEQSeUCaHRUEKQp5N7xUkeHdRuFmybH4SzTI/s400/DSCN0404.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These whoopie pies are pumpkin with a cinnamon-vanilla buttercream. I only wish I had made my staple cinnamon-cream cheese frosting for the center and they would have been divine. However, I was trying to step outside my box and use a regular buttercream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUc_l4hxNcz0wyXt21ZLSApw9hlYOX118uiecgRDj85qkpBoa-3BYp14F3fhUYgc915bO3XqHwhCaiv0ag_d5sPyJgmyXE77x5SaHkfsCyWeAnRHWD5I0WiuBY6xCLulZvGjQyx4yRoQ/s1600/DSCN0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUc_l4hxNcz0wyXt21ZLSApw9hlYOX118uiecgRDj85qkpBoa-3BYp14F3fhUYgc915bO3XqHwhCaiv0ag_d5sPyJgmyXE77x5SaHkfsCyWeAnRHWD5I0WiuBY6xCLulZvGjQyx4yRoQ/s400/DSCN0401.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They were still quite delicious. I just love cream cheese.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I followed the recipe exactly from<a href="http://www.browneyedbaker.com/2010/09/29/pumpkin-whoopie-pies-maple-cream-cheese-frostin/"> Brown Eyed Baker</a>. I just went the cinnamon frosting route rather than maple. To each his own. I didn't use a <a href="http://www.crateandbarrel.com/kitchen-and-food/individual-bakeware/whoopie-pie-pan/s104356">whoopie pie pan</a> and you probably don't need to either. My first batch, I put the batter into a piping bag and piped rounds on a baking sheet. The second batch, I used a cookie scoop. They both worked well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYLYk5u-IgN6xrlcCI1yXG1NhyphenhyphenM8cfQ4qCkzw_P96J2wlwT3ZXXDhaDtpFCnnnXS4uw73woBY2aQf4bYai-oC4N1ZXqcy6ZAw1gnQI95XmqpZNhIpaq7oRjVblHNeH6XwNcu-n_TEZ14/s1600/DSCN0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYLYk5u-IgN6xrlcCI1yXG1NhyphenhyphenM8cfQ4qCkzw_P96J2wlwT3ZXXDhaDtpFCnnnXS4uw73woBY2aQf4bYai-oC4N1ZXqcy6ZAw1gnQI95XmqpZNhIpaq7oRjVblHNeH6XwNcu-n_TEZ14/s400/DSCN0407.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With 3 full cups of pumpkin in these little treats, you're sure to get your pumpkin-fall fix. Enjoy!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Pumpkin Whoopie Pies with Cinnamon-Vanilla Buttercream </b><span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/myprettypinkmixer/pumpkin-whoopie-pies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">adapted from <i><a href="http://www.browneyedbaker.com/2010/09/29/pumpkin-whoopie-pies-maple-cream-cheese-frostin/">Brown Eyed Baker</a></i></span></div>
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3 cups flour</div>
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2 tbsp cinnamon</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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1 tsp ground ginger</div>
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1/2 tsp nutmeg</div>
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1 cup sugar</div>
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1 cup brown sugar</div>
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1 cup vegetable oil</div>
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3 cups canned pumpkin puree, chilled</div>
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2 eggs </div>
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1 tsp vanilla</div>
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1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.</div>
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2. Combine dry ingredients in separate bowl and whisk together.</div>
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3. Combine sugars and oil in mixer. Add pumpkin puree until thoroughly combined. Add eggs and vanilla.</div>
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4. Gradually add in flour mixture until thoroughly combined.</div>
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5. Using piping bag, cookie scoop, or large spoon, drop by heaping, rounded tablespoons onto baking sheet about 1 inch apart.</div>
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6. Bake 10-12 minutes or until toothpick inserted comes out clean. Allow to fully cool on wire rack.</div>
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7. Once cooled, pipe frosting onto one side of one cookie and place another cookie on top and sandwich together. Store in airtight container.</div>
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Cinnamon-Vanilla Buttercream</div>
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2 sticks butter, room temperature</div>
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1 tbsp vanilla extract</div>
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1 1/2 tsp cinnamon</div>
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1 tbsp milk or cream</div>
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4-5 cups powder sugar</div>
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1. Beat together butter, vanilla, cinnamon, and milk/cream until combined. Gradually add powdered sugar until combined. Once combined. Beat on medium speed 3-4 minutes. If too thick, add 1 tbsp of extra milk at a time until desired consistency. </div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-70705076399409802542011-11-09T14:25:00.000-08:002011-11-09T14:25:37.590-08:00Reeses Blondies<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had a purpose for this post and that purpose was "what to do with your leftover Halloween candy."</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But here's the truth:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. I didn't have any leftover Halloween candy. The kids took it all.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. I bought a huge bag of Reeses cups and pieces two days after Halloween at Target for 75% off, just so I could do this post.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Who actually has Reeses leftover? I'm pretty sure they always get eaten first. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nevertheless, if you have candy leftover or need to go buy candy, make these because they're delicious.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a8CKPzyAjB83DC-n_v6oVz0qUSxXNJ9AglqafGkQmKN3p37cNz9-4ZrguNtXbtr8uvXUk87jkop6kEBiSvmsZbuBHV7D9f4fTYZbOL8MezMI3enoN5QCcQGkQSZjCCfo7x4x_wdSY9Y/s1600/DSCN0395_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a8CKPzyAjB83DC-n_v6oVz0qUSxXNJ9AglqafGkQmKN3p37cNz9-4ZrguNtXbtr8uvXUk87jkop6kEBiSvmsZbuBHV7D9f4fTYZbOL8MezMI3enoN5QCcQGkQSZjCCfo7x4x_wdSY9Y/s400/DSCN0395_2.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I basically used the <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89%C2%AE-TOLL-HOUSE%C2%AE-Chocolate-Chip-Cookies/detail.aspx">Nestle Tollhouse</a> cookie dough recipe and added in chopped Reeses cups and Reeses Pieces.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSMAEZR0n8cb9mxw4BlCXfW7eIwzMud9y1qp76ME7TtCB6uX_gHfjd_i94OYkwFSdzVfrjx0-z-tPbTDdaVSYMiF6-6Dt1ldKEhyphenhyphenVOZkusPFTjHID9mKN5MFho4XIQweP7yNqlBDXAXE/s1600/DSCN0400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSMAEZR0n8cb9mxw4BlCXfW7eIwzMud9y1qp76ME7TtCB6uX_gHfjd_i94OYkwFSdzVfrjx0-z-tPbTDdaVSYMiF6-6Dt1ldKEhyphenhyphenVOZkusPFTjHID9mKN5MFho4XIQweP7yNqlBDXAXE/s400/DSCN0400.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Quick and easy...and addicting. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6xWbncqee1n5z_an_gADsaYyWpfVEcDpV0pUTY-gpoWcUF6CeLsGFZnDiION-sDShiGqGvkKM1I0BDN8f4dOAiMAJdEA4ZvKdCksb1K2dnF1nQCL9pORmI4YAbBdKWvTTI1RTIekjug/s1600/DSCN0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6xWbncqee1n5z_an_gADsaYyWpfVEcDpV0pUTY-gpoWcUF6CeLsGFZnDiION-sDShiGqGvkKM1I0BDN8f4dOAiMAJdEA4ZvKdCksb1K2dnF1nQCL9pORmI4YAbBdKWvTTI1RTIekjug/s400/DSCN0396.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Please enjoy :)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Reeses Blondies </b><span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/myprettypinkmixer/reeses-blondies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>adapted from <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89%C2%AE-TOLL-HOUSE%C2%AE-Chocolate-Chip-Cookies/detail.aspx">Nestle Tollhouse</a></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup butter (2 sticks), room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cup flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup Reeses Pieces</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup Reeses cups, chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat oven to 350 degrees. In separate bowl, combine flour, baking soda, and salt.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Cream butter and sugars together until smooth. Add eggs and vanilla. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Add in flour mixture and mix until thoroughly combined. Stir in Reeses.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Press into non-stick (or pre-"Pam"ed) 8x8 pan. Bake for 20-25 minutes until golden brown. </span></div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-7394509461187575752011-11-04T06:27:00.000-07:002011-11-04T06:27:22.034-07:00Fall & Fiesta Birthday Cakes<div class="separator" style="clear: both; text-align: left;">
October is a big month for birthdays in this household. It's probably my second favorite month of the year because of all the birthdays. For when there's birthdays, there's an opportunity to bake!</div>
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First up in October is my older sister's birthday. Crazy thing, she turned 29 <i>again </i>this year. 29 and holding, as she would put it. I feel so guilty, I didn't make her a special cake. She came to visit the week before her birthday when I had all the wedding cupcakes, so I just made sure she had lots of those. Sorry, sister. Next year.</div>
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But I did write about my brother's 16th birthday <a href="http://myprettypinkmixer.blogspot.com/2011/11/tall-creamy-cheesecake.html">cheesecake</a>. He's next in line. </div>
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And now for the grand finale...my good friend, Laura, my twin niece and nephew, and my mother, all share an October 30th birthday. Needless to say, I had a very busy baking weekend. </div>
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For Laura's special day, I went with the theme of her cocktail party...Fall. I had seen a picture online with this idea and tried to do something similar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImuiveEZYZplXtY5fbLSrmjohEt8miK89kKPFt7lkR6BZDP228KDNDW1MUGPHjHFUj-o4S3lT3PXhan5ddG04-ZxbO-a0wshFz_L7PLhP_a1cp9qhqT2-yHKDKzowZFXIr_EY03NpJKM/s1600/DSCN0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImuiveEZYZplXtY5fbLSrmjohEt8miK89kKPFt7lkR6BZDP228KDNDW1MUGPHjHFUj-o4S3lT3PXhan5ddG04-ZxbO-a0wshFz_L7PLhP_a1cp9qhqT2-yHKDKzowZFXIr_EY03NpJKM/s400/DSCN0208.JPG" width="400" /></a></div>
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I used my <a href="http://myprettypinkmixer.blogspot.com/2011/10/pumpkin-spice-cupcakes.html">pumpkin cake recipe with cinnamon cream cheese frosting</a> and fondant for the decorations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLWVYCFBYF65wSdVDCu-RO0lXi8PhOGTBL_t8QUzRtnzYUXEcKb0BxBDNmXx_sHwbhltbRe5IMMzgOtQRI3CTLUz6WDrf3tLs1RgI7vjXW9RJWm0IqDQhWzruzjVGK73TccXbplC6bTE/s1600/DSCN0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLWVYCFBYF65wSdVDCu-RO0lXi8PhOGTBL_t8QUzRtnzYUXEcKb0BxBDNmXx_sHwbhltbRe5IMMzgOtQRI3CTLUz6WDrf3tLs1RgI7vjXW9RJWm0IqDQhWzruzjVGK73TccXbplC6bTE/s400/DSCN0210.JPG" width="400" /></a></div>
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Since we don't have changing tree colors with seasons in Texas, I turn to fondant. </div>
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And now for the twins' cake. The theme of their party was Fiesta! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfoIQcJEyEmLV6tNERkLFtQOWpO2hzcqy7q_tigJxUy6wiTQxtDAqjsE0mvhAcK811osMW_8PeeIcGvi79ZqY11s7s0_eDtCR_i1VU7n0bmSFYO_3BYtSsCG2E-tv4J5nipWAt_msvuI/s1600/DSCN0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfoIQcJEyEmLV6tNERkLFtQOWpO2hzcqy7q_tigJxUy6wiTQxtDAqjsE0mvhAcK811osMW_8PeeIcGvi79ZqY11s7s0_eDtCR_i1VU7n0bmSFYO_3BYtSsCG2E-tv4J5nipWAt_msvuI/s400/DSCN0204.JPG" width="400" /></a></div>
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I made pumpkin cake with cream cheese frosting and fondant (obviously) for decorations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxaTnoyCEVFSf7pNKIr4mr_moPZn2j-fQUwXscnaETofke2T1KDzUS58hcDpqLCnwG5vENQPxvWtUlmSyZXcQATJPkCvm6z451Zubjl92pHv_EWS8AYjpMPX7HB_b7EDAXGoM0NyOztc/s1600/DSCN0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxaTnoyCEVFSf7pNKIr4mr_moPZn2j-fQUwXscnaETofke2T1KDzUS58hcDpqLCnwG5vENQPxvWtUlmSyZXcQATJPkCvm6z451Zubjl92pHv_EWS8AYjpMPX7HB_b7EDAXGoM0NyOztc/s400/DSCN0198.JPG" width="400" /></a></div>
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As far as the decor on the cake goes, I just started playing with fondant and cutouts and came up with these. I started with white fondant and picked bold colors to work with.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDFRw6q5C89fs7bJM0bsBfHdEOP4zg4NcnR-PZyfRiHxLUCHklzJiNXNZZ67DxNsrOpbA3gLhyHVxJelms92ABYA_hpwyvH3IsoRdo6WSpyKdC9_TjoOzW66lPw_2NUDPLETOmDgMac4/s1600/DSCN0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDFRw6q5C89fs7bJM0bsBfHdEOP4zg4NcnR-PZyfRiHxLUCHklzJiNXNZZ67DxNsrOpbA3gLhyHVxJelms92ABYA_hpwyvH3IsoRdo6WSpyKdC9_TjoOzW66lPw_2NUDPLETOmDgMac4/s400/DSCN0205.JPG" width="300" /></a></div>
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The banner idea came from <a href="http://asubtlerevelry.com/fiesta-banner">here</a>. I now want every cake I make to have a banner. Just sayin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGg8D0_YRuiccPT__7sP1pxfmgEHFuiCajKxYWmOP8Gfhsn4yuGFJdhAmnEpWEsl1Oexe2CdmhiFXpzNI3Mbk1Ims6cq_MmeZd3KT68e8Dvx6AZmNXnE7bmj-zsObOncbV6g66u-Rmlfk/s1600/DSCN0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGg8D0_YRuiccPT__7sP1pxfmgEHFuiCajKxYWmOP8Gfhsn4yuGFJdhAmnEpWEsl1Oexe2CdmhiFXpzNI3Mbk1Ims6cq_MmeZd3KT68e8Dvx6AZmNXnE7bmj-zsObOncbV6g66u-Rmlfk/s400/DSCN0271.JPG" width="300" /></a></div>
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At the party with the pinanata! If you asked the twins what the birthday donkey says, they would say "Heeee-haaaaww!"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXTHZRQnvH2RI5ymoEtwbrVYTSS-DT5HR3fpW0RTsXDjTdKLuV9sLPLKT3Fre1aGRoYtBvV7mq69july9zB0hOSt4I_EVAkxrJ3-Qt6M2rIBWUK5mPxB1L0-LOwB1jskNx-WNAOt7f6Y/s1600/DSCN0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXTHZRQnvH2RI5ymoEtwbrVYTSS-DT5HR3fpW0RTsXDjTdKLuV9sLPLKT3Fre1aGRoYtBvV7mq69july9zB0hOSt4I_EVAkxrJ3-Qt6M2rIBWUK5mPxB1L0-LOwB1jskNx-WNAOt7f6Y/s400/DSCN0354.JPG" width="400" /></a></div>
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I also made a dozen pumpkin cupcakes in yellow and pink so the kids could have a personal cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiticQi2ohlxNrXWTIlomAcbr-9bxw-7ubuVxotO84Q1i9HeKgIXSmoAPs4Okkx6LycFAFEbnZ9HBvKoB-7HxCsfV2vgp3aMRl5NCcLeOQf_ZtwrpXWimYV59HgCiYE25ZhN-nOfugAsTk/s1600/DSCN0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiticQi2ohlxNrXWTIlomAcbr-9bxw-7ubuVxotO84Q1i9HeKgIXSmoAPs4Okkx6LycFAFEbnZ9HBvKoB-7HxCsfV2vgp3aMRl5NCcLeOQf_ZtwrpXWimYV59HgCiYE25ZhN-nOfugAsTk/s400/DSCN0374.JPG" width="300" /></a></div>
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Again, my mom was lumped in with the masses. But for the record, I asked her if she wanted her own cake and she said she'd just have a slice of the twins. I tried. At least sister and mom get their picture on the blog. Happy Birthday :)</div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-77185787260339545822011-11-02T17:37:00.000-07:002011-11-04T06:27:42.852-07:00Tall & Creamy Cheesecake<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy November! We are one month closer to my favorite month of the year...December! I. can't. wait. Meanwhile, I have a few recipes to share with you that I've made over the past few weeks.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last week was my younger brother's 16th birthday!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Him then (10th birthday):</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3DkPKnGR7qpaK3g8W02SYJXKHqVlUd6d6u2FbKv4OgwtxLTVDXVDZglUzjUKJCMT6d14upSQQI4lIb9SfEAJ0T500SGzCjhc8gNsffEWADFjuN8B9v8dz70nQmu4bNJg7vJTQe5zBKA/s1600/318363_10101203936069340_7906039_73526469_621493749_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3DkPKnGR7qpaK3g8W02SYJXKHqVlUd6d6u2FbKv4OgwtxLTVDXVDZglUzjUKJCMT6d14upSQQI4lIb9SfEAJ0T500SGzCjhc8gNsffEWADFjuN8B9v8dz70nQmu4bNJg7vJTQe5zBKA/s400/318363_10101203936069340_7906039_73526469_621493749_n.jpg" width="263" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Him now:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjo5aU5QfviDNqzL_EosaYFZ7GfifvazE9SLQqX3lpGfZl2LOeezPGcWz-BKs-HllFPA4pOVLfUKQovyoOvnT9j56FcLuAR686Terd9LVzdLOHtwsxIdNCtkBuvCV72xdoEziDFaU7ug/s1600/DSCN0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjo5aU5QfviDNqzL_EosaYFZ7GfifvazE9SLQqX3lpGfZl2LOeezPGcWz-BKs-HllFPA4pOVLfUKQovyoOvnT9j56FcLuAR686Terd9LVzdLOHtwsxIdNCtkBuvCV72xdoEziDFaU7ug/s400/DSCN0324.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Handsome, no?</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyways, he's a wonderful <strike>little</strike> younger brother. I really can't say <i>little </i>brother anymore, because he's 5 inches taller than me now. This year, he threw me for a loop and asked me to make a cheesecake for his birthday. I've never made a <i>real </i>cheesecake...just the <a href="http://myprettypinkmixer.blogspot.com/2011/01/happy-2nd-birthday-nelly.html">no-bake</a> kind that I love and adore...but, like the good sister I am, I agreed, and then got to work researching recipes. I started to realize that:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) cheesecakes can be pretty easy </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2) cheesecakes can also be very difficult</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3) cheesecakes have an insane amount of cream cheese in them</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) the ultimate challenge is for your cheesecake not to crack</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) I had no idea what a water bath was</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rather than use a recipe off of a blog, I turned to one of my favorite cookbooks <i><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&qid=1320252001&sr=8-1">Baking: From my home to Yours</a> </i>by Dorie Greenspan. She has a recipe called "Tall and Creamy Cheesecake: A Basic that looked promising. Plus, she had tons of tips and instructions for making this. Let's just say I'm a big fan of her book. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One water bath and 6 hours later, I give you this.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0DJuNS2QbcQB1Ouxfyq-kgWdzi4XfHWk_Zb4ws7RjOcgpTgtQgs9BBNgNR9bWQcaAuHtunVCcgQKAZnDnHlF1S1FCA3c4fqKRCQm5Ykp2DXzgClImSdAieqPv0Qp-tEKq5VcvMTwub8/s1600/DSCN0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0DJuNS2QbcQB1Ouxfyq-kgWdzi4XfHWk_Zb4ws7RjOcgpTgtQgs9BBNgNR9bWQcaAuHtunVCcgQKAZnDnHlF1S1FCA3c4fqKRCQm5Ykp2DXzgClImSdAieqPv0Qp-tEKq5VcvMTwub8/s400/DSCN0173.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was more than ecstatic that my cheesecake did not crack, was not overly brown, and did not stick to the pan!!! Small joys in this baker's life. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFaO5KO88fB5qJQ7_XLZ2ngdLVbQfgkooB1zgr8bjFYvnZqDaGwONWaUkQOkWOdCs2c3alfIK88ap9MRZzThyt3uMElLD-dyulSrFxD2E0kd9EjjFQTZpcueZ4gf6pJEGP88Y8mrkpG4/s1600/DSCN0182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFaO5KO88fB5qJQ7_XLZ2ngdLVbQfgkooB1zgr8bjFYvnZqDaGwONWaUkQOkWOdCs2c3alfIK88ap9MRZzThyt3uMElLD-dyulSrFxD2E0kd9EjjFQTZpcueZ4gf6pJEGP88Y8mrkpG4/s400/DSCN0182.jpg" width="306" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unfortunately, we didn't cut the cheesecake until after dark which makes for less than optimal photos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOyoZCVpghYViM-r9_LI7IRFQBL7WgVgtHB4m4rAbpTccBPXAWx4twZ2wJf_YxYa5GGS6DniwWt4dFPZK_0-fTcgHEEStdxB37V65-Sx5Sooou3fvPmIi5dnnQVizjPOFepPGmgSvzr4/s1600/DSCN0184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOyoZCVpghYViM-r9_LI7IRFQBL7WgVgtHB4m4rAbpTccBPXAWx4twZ2wJf_YxYa5GGS6DniwWt4dFPZK_0-fTcgHEEStdxB37V65-Sx5Sooou3fvPmIi5dnnQVizjPOFepPGmgSvzr4/s400/DSCN0184.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The birthday boy makes weird faces when blowing out candles.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And I don't have a light box (yet) so I apologize for the pictures. But it was delicious. And creamy. And delicious. Did I say that already? And now I want to make another one in all sorts of flavors. We drizzled our slices with melted chocolate chips, caramel sauce, and pecans.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I followed the directions to a T. The only things I changed were that I cooked my cheesecake at 300 degrees because my spring form pan's directions (from Crate and Barrel) said to because of the coating and then I used half sour cream and half cream. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The recipe really isn't difficult, just time consuming. So be prepared to spend the afternoon loving on your cheesecake as it bakes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gWggLB5Uof_JsEXxON2kvhnFZ5Kin-KyvQ2KwTTNKOVPvaOpBfXN6Ads9G2xzD6yBF-mDY31sKam_FRMiyRxLpQFJM3TjvSIisWPaKWvKhgd60SYP9MWbpENtA0645_DdenfPNfE69o/s1600/DSCN0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gWggLB5Uof_JsEXxON2kvhnFZ5Kin-KyvQ2KwTTNKOVPvaOpBfXN6Ads9G2xzD6yBF-mDY31sKam_FRMiyRxLpQFJM3TjvSIisWPaKWvKhgd60SYP9MWbpENtA0645_DdenfPNfE69o/s400/DSCN0189.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stay tuned for more of what I've been baking lately!</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tall and Creamy Cheesecake: A Basic</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">from <i>Baking: From My Home to Yours </i>by Dorie Greenspan</span><br />
<span class="Apple-style-span" style="font-size: 13px; line-height: 16px;"><a href="https://sites.google.com/site/myprettypinkmixer/tall-and-creamy-cheesecake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(printable recipe)</span></a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 cups graham cracker crumbs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 stick (4 tbsp) butter, melted</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the cheesecake:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pounds (4-8oz boxes) cream cheese, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large eggs, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 cups sour cream or heavy cream, or combo of two</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make the crust: </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Foil wrap up the outer sides and butter a 9-inch springform pan-one that has sides 2 3/4 inches high. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Put the pan in the freezer while you preheat the oven. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Center a rack in the oven, preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reduce the oven temperature to 325 degrees F. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make the cheesecake:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put a kettle of water on to boil or pot of water.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Working with a stand mixer, preferable fitted with a paddled attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition-you want a well-aerated batter. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the foil-wrapped spring form pan in a roasting pan that is large enough to hold the pan with some space around it. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Give the batter a few stirs with a rubber spatula, just to make sure that there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the pan. The batter will reach the rim of the pan. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the pan.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After 1 hour, carefully pull the setup our of the oven, life the springform pan our of the roaster-be careful, there may be some hot water in the aluminum foil-and remove the foil. Let the cheesecake come to room temperature on a cooling rack.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the cake is cool, cover the top lightly and refrigerate for at least 4 hours; overnight is better.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At serving time, remove the sides of the springform pan and set the cake on a serving platter. </span></div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-4455583772475595542011-10-26T06:51:00.000-07:002011-10-26T06:51:36.321-07:00Witch Hat Cupcakes<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy (almost) Halloween! While many bloggers have been featuring </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>spooky </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">recipes all month long, I went the </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Fall </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">route with apples and pumpkins. But don't you worry, I have something festive to share with you!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First, to get in the spirit of the holiday, the hubs and I carved pumpkins with our friends on Saturday night. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aUzyj90BabQs9t3Xum_l1LcFaCv-0VFS34rM41JbjbL-_ouTTy8gJWXmTh2CkSLaShvJ_yUYh-R4QmVR3OYq_3WfUlC9nrtFfYTbrytKNxoEP5vKgXBhe1lTgeSigYmucl4xvXg2c-o/s1600/DSCN0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aUzyj90BabQs9t3Xum_l1LcFaCv-0VFS34rM41JbjbL-_ouTTy8gJWXmTh2CkSLaShvJ_yUYh-R4QmVR3OYq_3WfUlC9nrtFfYTbrytKNxoEP5vKgXBhe1lTgeSigYmucl4xvXg2c-o/s400/DSCN0141.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Evidently, the hubs has an artistic side that only comes out around Halloween and pumpkin carving. He always "freehands" his pumpkins and they turn out the best. So jealous.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last year:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AaVZsf4NnsgMAuaV1Zi5-KSoszfeAhUmATixT5QkHV4sr26txO_wxQQPQsoFOSQhMyf7Q2hdBRceWU4vRV3ZrLPeV2q3W2YKspTThOmOfBuBWDCx6j6H097eh3FGXclWATzwibRnU20/s1600/74455_10100365536149500_7906039_65621295_2627064_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AaVZsf4NnsgMAuaV1Zi5-KSoszfeAhUmATixT5QkHV4sr26txO_wxQQPQsoFOSQhMyf7Q2hdBRceWU4vRV3ZrLPeV2q3W2YKspTThOmOfBuBWDCx6j6H097eh3FGXclWATzwibRnU20/s400/74455_10100365536149500_7906039_65621295_2627064_n.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">His is the dog on the very right. No stencil. Nothing.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This year:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLR7OjLMDSGf02k0fMqfWL0QzAO1YAXiW3WrMP2u0eYpcS0goggWi_PjyCdoORbQTbp8_IlhBhFTW_j53gmULbx_FG4ZmUkJaTy1GpIvS3LTMY4dd49D2iKui3Qxl3FC6w8GP5uQgDIU/s1600/DSCN0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLR7OjLMDSGf02k0fMqfWL0QzAO1YAXiW3WrMP2u0eYpcS0goggWi_PjyCdoORbQTbp8_IlhBhFTW_j53gmULbx_FG4ZmUkJaTy1GpIvS3LTMY4dd49D2iKui3Qxl3FC6w8GP5uQgDIU/s400/DSCN0160.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">His is the TX Longhorn. And mine....the cupcake, obviously. But hey, I freehanded mine this year, too. Just not as impressive as a longhorn. Whatever. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now onto the rest of the festivities! After I brought those <a href="http://myprettypinkmixer.blogspot.com/2011/10/pumpkin-spice-cupcakes.html">Pumpkin Spice Cupcakes</a> to work last week, one of my co-workers approached me and asked if I'd be interested in making cupcakes for her to take to her daughter's soccer team celebrating her 9th birthday. Give me an opportunity to bake and I'll take it. Especially when she said it could be something Halloween-y. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After doing a little research, I found an idea for <a href="http://www.confessionsofacookbookqueen.com/2011/09/glamorous-witch-cupcakes/">Glamourous Witch Cupcakes</a> by Confessions of a Cookbook Queen. Thought these were too fun so decided to give them a try.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Result:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv03NFIWAIKs7MYWzIAVjBjrXCLx5NJ34FTTUC7KZ5BeJLhpZ3A2PCZiJXnPevty9NDv0DpJj-221xfREMMJBbpCos-tozGAKWIO8BWNPsG5jD7etUqkIZurSqhlbhuToR4-2hbWerwcE/s1600/DSCN0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv03NFIWAIKs7MYWzIAVjBjrXCLx5NJ34FTTUC7KZ5BeJLhpZ3A2PCZiJXnPevty9NDv0DpJj-221xfREMMJBbpCos-tozGAKWIO8BWNPsG5jD7etUqkIZurSqhlbhuToR4-2hbWerwcE/s400/DSCN0167.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pretty darn cute.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUtKQLUMK2TLZYpepBifxLt6HMwEihcqCKmSKV3pF2qcy130cIkaWUYXg56Hxp3R6yXwnev9-fM78gh-vYc0GENMedLw66ENLCrzaf1YgfPT3wAWcpfypVYr5vgomM_yVct1OVw_no5o/s1600/DSCN0168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUtKQLUMK2TLZYpepBifxLt6HMwEihcqCKmSKV3pF2qcy130cIkaWUYXg56Hxp3R6yXwnev9-fM78gh-vYc0GENMedLw66ENLCrzaf1YgfPT3wAWcpfypVYr5vgomM_yVct1OVw_no5o/s400/DSCN0168.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I went with a chocolate cake base with purple liner. Electric green buttercream icing with purple sparkle dust on top. I bought "Chocolate Melts" from the grocery store to dip cookies and sugar cones in. Then a fondant rim. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was looking for a very flat cookie to use as the brim of the hat and ended up going with Keebler Fudge Striped Cookies and dipped the vanilla side in chocolate. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At first, I tried the little pearl candies on the brim, but they just didn't do it for me. That's when I took them all off and decided to go with my new favorite...fondant. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcJKy3c5izz1KXaAalu-tK2_6HHuJ-nC9DlXLjxf97DQAbyZa6yIiXoAZ-1_w7cKIG-IYO_wEko6C1y8haODs5xc9_xLYzM1L6cMW0mW-GUHYPVkc5Dp9FTorfCX4tTvwlmy-3eBiP_k/s1600/DSCN0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcJKy3c5izz1KXaAalu-tK2_6HHuJ-nC9DlXLjxf97DQAbyZa6yIiXoAZ-1_w7cKIG-IYO_wEko6C1y8haODs5xc9_xLYzM1L6cMW0mW-GUHYPVkc5Dp9FTorfCX4tTvwlmy-3eBiP_k/s400/DSCN0169.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My co-worker sent me a picture of how she packaged up the cupcakes to give out at the game and thought it was too cute not to share and such a good idea.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXxhQMEJ8kbn7mbHqvjO5l_PD2TxotHB9GiRxNQ5cJMdl537rngl8DPaJ8I0kBGufHbSKiwfNqvISvwAYWzkI6qN31LP1yOrDLJDVVUPoYdn1BcEnEDRCLQuLZxr_ni8hDCCeHPrczBc/s1600/imagejpeg_2_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXxhQMEJ8kbn7mbHqvjO5l_PD2TxotHB9GiRxNQ5cJMdl537rngl8DPaJ8I0kBGufHbSKiwfNqvISvwAYWzkI6qN31LP1yOrDLJDVVUPoYdn1BcEnEDRCLQuLZxr_ni8hDCCeHPrczBc/s400/imagejpeg_2_2.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So if you have a Halloween party this weekend and need something <i>festive </i>to take...here ya go!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy Halloween from the both of us!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfytLanrfQH2GNkHPLIeBm1yky1xms5vzKi_yAsDjiW0xHTS6QaNiPtMdFLGYGj4pkW4rhvPHttuaMdhnvrSRtyvfYocZXIA6lU1gv0whBbqizSKySi4NyQ5bAkdwEAjJXrI-Sy7_TaFE/s1600/IMG_1415-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfytLanrfQH2GNkHPLIeBm1yky1xms5vzKi_yAsDjiW0xHTS6QaNiPtMdFLGYGj4pkW4rhvPHttuaMdhnvrSRtyvfYocZXIA6lU1gv0whBbqizSKySi4NyQ5bAkdwEAjJXrI-Sy7_TaFE/s400/IMG_1415-2.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Festive Witch Cupcakes </b><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.confessionsofacookbookqueen.com/">(adapted from CCQ)</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="https://sites.google.com/site/myprettypinkmixer/witch-hat-cupcakes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 dozen cupcakes, flavor of choice (Need an easy recipe? <a href="http://myprettypinkmixer.blogspot.com/2011/03/toffee-caramel-crunch.html">Try this one</a>!)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 batch buttercream icing</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 dozen sugar cones (may want extra in case you crack some)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 dozen flat-shaped cookies</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">edible sparkle dust, purple or green (optional)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chocolate melts, dark or milk</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">purple and yellow fondant</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Bake cupcakes according to directions and allow to completely cool. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Using a serrated, cut about 1" off the top of the sugar cones. (Most difficult part!)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Microwave chocolate melts. Dip sugar cones and cookies in chocolate and allow to cool and harden on wax paper.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Cut out fondant strips and piece together for rim. Strip of purple, square of yellow, very small square of purple.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Once cones have hardened, dip the circular end of the cones in the chocolate and place on top of chocolate cookie. Allow to harden.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Wrap fondant rim around chocolate cone and using a dab of water, secure in place.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Frost cupcakes with open star tip. Dust with sparkle powder. Place hat securely on top. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Buttercream Icing</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 sticks of butter, softened</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blend together butter, milk/cream, and vanilla until smooth. On low speed, add powdered sugar 1 cup at a time until fully combined. If frosting looks too thick for piping, add 1 tbsp milk at time until reaches desired consistency. Increase to medium speed and beat frosting until light and airy. Add food coloring at this point. Frost cupcakes. </span></div>
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<br />Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-32636099186023425332011-10-21T13:01:00.000-07:002012-08-13T13:18:01.925-07:00Pumpkin Spice Cupcakes<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Want to know a secret? I don't like pumpkin pie. Never have, possibly never will. Hate the texture, dislike the flavor, just. don't. like. it. Sounds kind of like a treasonous statement, doesn't it?</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Funny thing is....I like </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">everything</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> else to do with pumpkin. Pumpkin muffins. Pumpkin bread. Pumpkin cookies. Pumpkin beer. Pumpkin pasta. Pumpkin oatmeal. And most of all, pumpkin cupcakes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Like I said before, I refuse to buy and use pumpkin until at least October each year, then set it back up on the shelf around February. It's reserved for a special time of year. But I'm happy to tell you, it's that time of year!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTVlu_k3nyRL6AjuEUZcKymcn-_StSVqp46eWMjT5-GzaZ9gfpid6Nto15s4wXNHl_WhChx7gckdbPmu4F5KhFuwZU1-NgqrYpcn9lO1-VaoUa6lE6hJ7iP1rPgPnjKEeWHSGbtWdh30/s1600/DSCN0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTVlu_k3nyRL6AjuEUZcKymcn-_StSVqp46eWMjT5-GzaZ9gfpid6Nto15s4wXNHl_WhChx7gckdbPmu4F5KhFuwZU1-NgqrYpcn9lO1-VaoUa6lE6hJ7iP1rPgPnjKEeWHSGbtWdh30/s400/DSCN0124.JPG" width="300" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /> So may I present to you......</span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin Cupcakes!</span></b></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Warning: these are dangerous. Usually when I bake, I can try a cupcake/cookie/blondie then for the most part be done with it and ready to give it away. But these...I wanted to keep all of them for myself. They were that delicious. The cake was fluffy and moist and paired perfectly with my favorite icing. Dare I say, my new favorite cupcake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVVqoQo70LOXwykgzdyyW2wY2goiZWag5B5y6gtN80GtjqSX9nVYJmguh1kgkT3QP1SFEZ-ABuBA0uGCD7IqyhyphenhyphenKaeMrQdik2oRsbWCdmJSXZqQEbYqr4C6LXMijfOLNeVvrYFEf5M9c/s1600/DSCN0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVVqoQo70LOXwykgzdyyW2wY2goiZWag5B5y6gtN80GtjqSX9nVYJmguh1kgkT3QP1SFEZ-ABuBA0uGCD7IqyhyphenhyphenKaeMrQdik2oRsbWCdmJSXZqQEbYqr4C6LXMijfOLNeVvrYFEf5M9c/s400/DSCN0126.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thank goodness for a groggy head early yesterday morning when I thought, "how great would it be to take these to work for everyone to enjoy!" Whelp. Regretted that decision when clear headed self came home last night to no cupcakes. Kidding...kind of. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cupcakes received rave reviews at work and by my</span><a href="http://myprettypinkmixer.blogspot.com/p/in-my-kitchen.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> professional taste tester</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. I just tweaked my carrot cake recipe a bit and voila! Make these. You won't be sorry.</span></div>
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Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0tag:blogger.com,1999:blog-385724670938755318.post-86830827251953934202011-10-16T19:48:00.000-07:002011-10-16T19:49:27.890-07:00Caramel Apple Spice Cupcakes<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">I love the holidays. More specifically I love December and Christmas and cold weather. But, I also love October because it usually brings cooler temperatures, pumpkin patches, Autumn decorations, Starbucks specialty drinks (Pumpkin Spice and Gingerbread Latte, anyone?), "Fall Back" time change, and most importantly, it's only 2 months away from December. </span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">I also love Fall baking and I've been waiting all year to be able to whip out the cans of pumpkin. Something just doesn't seem right about using pumpkin during the spring and summer. Oddly enough though, this recipe has nothing to do with canned pumpkin. But it is along the same line of thought....Fall. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">Browsing some blogs, I saw a recipe for Caramel Apple Spice Cupcakes at <a href="http://www.yourcupofcake.com/">YourCupOfCake</a>. They looked delicious and I loved the idea of pie filling in a cupcake. I just "spiced" it up a little by changing the flavor of the cake mix and chopped the pie filling up more.....and made the icing a little different.</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">Result: Icing=I could eat it with only spoon and no cake good. Cake= more like a muffin, a little dense, but tasty.</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">The cake batter was pretty thick, but I was okay with that since I've glorified mixes before and the cake still turned out moist and wonderful. I just don't think there was quite enough liquid though to make these more cakey. Next time, I think I would still add the water that the box mix calls for in their directions, but cut the oil. I would assume using the apple pie filling is similar to using apple sauce as a replacement for oil in recipes...right mom? </span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">Bring on the holidays. Dense cake and all. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Caramel Apple Spice Cupcakes </i></b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/myprettypinkmixer/caramel-apple-spice-cupcakes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a></span></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 box Spice Cake mix</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees and place cupcake liners in cupcake tin. Place apple pie filling into food processor and pulse until filling is "chunky" and there are no more large slices of apple. Mix together cake mix, eggs, and pie filling until combined. Fill cupcake liners 2/3 full and bake for 14-18 minutes. Let cool.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frosting:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (8oz) package cream cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Beat cream cheese and butter together until smooth. Add caramel and mix. Add in powdered sugar 1 cup at a time until you reach desired consistency. Frost cool cupcakes. Drizzle frosted cupcakes with caramel s</span>auce.</span></div>
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<br /></div>Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-30903561135773730532011-10-04T20:09:00.000-07:002011-10-04T20:09:58.938-07:00Angry Birds Cake<div class="separator" style="clear: both; text-align: left;">
I've been a busy bee...and I love it. Now that I've successfully completed one complicated cake (aka a <a href="http://myprettypinkmixer.blogspot.com/2011/10/succulent-wedding-cake.html">wedding cake</a>), all I want to do is decorate cakes. Truth be told, I did not make this actual sheet cake. That is compliments of Costco. I did however make all of the Angry Birds decorations! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjvDjXCBMJzVCs8xlPepXprIVhI0kMLltpzUHn6mDddsqPAZI0JjNFqcAPB-qQ3lExvMMWJfqvb_vTcM6hflB4DrRrzGLRxRCzUX-wABxJXsipRF5sCoxMgbWn6lPpXT6Dvl16-gRvDI/s1600/DSCN0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjvDjXCBMJzVCs8xlPepXprIVhI0kMLltpzUHn6mDddsqPAZI0JjNFqcAPB-qQ3lExvMMWJfqvb_vTcM6hflB4DrRrzGLRxRCzUX-wABxJXsipRF5sCoxMgbWn6lPpXT6Dvl16-gRvDI/s400/DSCN0104.JPG" width="400" /></a></div>
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Last week, a few of my co-workers asked me if I'd be willing to make decorations for an "Angry Birds" birthday cake. I'm not one to say no, especially when it comes to a challenge. Before I actually said "yes", I looked up a few pictures online to see what I could come up with. Then I sketched out my idea, presented it to them, and voila-I was hired! They assured me I didn't have to make the actual cake part, which is a good thing because it was only three days ago that I made the wedding cake and wasn't quite ready to do it again. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XNr4fI_V4okQV0m7zvp9CSneoHaVgPFL4WnX2TTf3XdV_MGtGEkHf6fcxr2CoXtmYHTIDzPm490RL_qGxvkFTwCdGaGSVl-_sai5sSnIkMxajzK1jdm5hXBkoM62itB-_xDEEqDn3ss/s1600/DSCN0105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XNr4fI_V4okQV0m7zvp9CSneoHaVgPFL4WnX2TTf3XdV_MGtGEkHf6fcxr2CoXtmYHTIDzPm490RL_qGxvkFTwCdGaGSVl-_sai5sSnIkMxajzK1jdm5hXBkoM62itB-_xDEEqDn3ss/s400/DSCN0105.JPG" width="400" /></a></div>
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I made everything out of fondant except for the logs/bricks which are tootsie rolls. I had some leftover pre-made green fondant from the succulents that I used for the grass and the little green guys. Then I started with basic white fondant and added Wilton gel food coloring to make the other colors. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJt3n282kVkA8mdaowumpsC36yOhwdTxHaMaOj71s2wQjZlMONGcSpIrkR_bWeH3JpXF_WK_OvI-nDKrIUVAXRuOuI6dOdLoRbR_RlYLM7YcsLRbTxouJto2ZL0an5yrJuWrvutQoBX0/s1600/DSCN0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJt3n282kVkA8mdaowumpsC36yOhwdTxHaMaOj71s2wQjZlMONGcSpIrkR_bWeH3JpXF_WK_OvI-nDKrIUVAXRuOuI6dOdLoRbR_RlYLM7YcsLRbTxouJto2ZL0an5yrJuWrvutQoBX0/s400/DSCN0106.JPG" width="400" /></a></div>
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Not going to lie, the eyes and eyebrows on each of the birds and green creatures (what are they? pigs?!) were the most difficult part of this whole thing. It took many attempts to get them to stick to the body rather than my fingers, but perseverance is key!</div>
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Now that I'm on a fondant kick, I've already got pictures and ideas for upcoming October birthdays....get ready. </div>
Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com2tag:blogger.com,1999:blog-385724670938755318.post-46203965579794957402011-10-04T14:10:00.000-07:002011-10-04T14:10:45.644-07:00Succulent Wedding CakeI love sugar, that's no surprise. And it's a good thing because this past Thursday, I had icing all over my arms, in my hair, down my shirt, and the stickiest hands ever. Sounds like a normal day, right? Well, maybe if I were in the business of making cakes, it would be. And that, my friends, is the goal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvfh2q-ZUyKcRJ0Q89XFBbUNRMBKCz0lIjH6FG4MQBU3XFU6N8m86_hZ56gp2z1z5-eEBhg48JsqqFbQBsm212qAYWFN4bdjrtn290ebGbSbWftxZds02Jj5TXd6HO5A5pM7thQhP4Jo/s1600/DSCN0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvfh2q-ZUyKcRJ0Q89XFBbUNRMBKCz0lIjH6FG4MQBU3XFU6N8m86_hZ56gp2z1z5-eEBhg48JsqqFbQBsm212qAYWFN4bdjrtn290ebGbSbWftxZds02Jj5TXd6HO5A5pM7thQhP4Jo/s400/DSCN0037.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8 dozen assorted flavors of cupcakes and one 8 inch top tier were made for the long awaited wedding of Lucy and Willy last Friday night. Sneak peak: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDStx6ihVcIE0h1tO_qwq1cShjEPg3crpB5iTOZENtl2Advgq_2guqfe7hxkh9WtoO3Sxtf9daE1lZXtiofGp6VzINf4Mp7ahbzNkkJm0hEQDcU_byYJqaf__4lZGwI-GW8JQv4qypmUc/s1600/DSCN0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDStx6ihVcIE0h1tO_qwq1cShjEPg3crpB5iTOZENtl2Advgq_2guqfe7hxkh9WtoO3Sxtf9daE1lZXtiofGp6VzINf4Mp7ahbzNkkJm0hEQDcU_byYJqaf__4lZGwI-GW8JQv4qypmUc/s400/DSCN0075.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Four dozen chocolate cupcakes with salted caramel buttercream frosting, two dozen carrot cake cupcakes with cinnamon cream cheese frosting, and two dozen lemon cupcakes with lemon cream cheese frosting and one top tier of chocolate cake with strawberry filling and cream cheese frosting. Whew, I did it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not to mention, I spent hours making, molding, and shading a dozen fondant succulents. My inspiration for these succulents came from <a href="http://styleunveiled.com/blog/2010/7/20/erica-obrien-makes-fondant-succulents.html">here</a> and <a href="http://www.acraftyb.com/2010/09/fondant-succulents.html">here</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sadly, I neglected to take any up close pictures of my succulents after I had shaded them, but I'm hoping the photographer snapped some good shots that I'll post later.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A brief run through, I bought the <a href="http://www.amazon.com/Wilton-1907-117-Collection-32-Piece-Flower-Making/dp/B000ZNUTCG/ref=sr_1_2?ie=UTF8&qid=1317759949&sr=8-2">Wilton Gum Paste Flower Kit</a> and an <a href="http://www.bakedeco.com/detail.asp?id=14201&keyword=Related%20Items">cala lily kit</a> cutters to make the succulents. I basically just looked at a few pictures and went from there.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Camera phone pictures....my apologies.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsm9JDcqMjfjXIvdLyvNm1oVB7NNqwdpJH056Tf64z5p4cUpv5tTHx9Qn_d7jxcQtMDSF4SAAOTWagb6ccbhz05jJeAsW4nIwdCbAJZSWnurwG0WZxkct5w0BpWDWbXfEmwbAYLa-FXjc/s1600/IMAG0341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsm9JDcqMjfjXIvdLyvNm1oVB7NNqwdpJH056Tf64z5p4cUpv5tTHx9Qn_d7jxcQtMDSF4SAAOTWagb6ccbhz05jJeAsW4nIwdCbAJZSWnurwG0WZxkct5w0BpWDWbXfEmwbAYLa-FXjc/s400/IMAG0341.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLVQ3LI6dCfmrabgZ-8-uP_rET7ZsC57h9likQvitqS2mQy8NydW1CDUBBLKlcojDms-bC3YEV6CGpyI9tzK-Iv59_59IHqUnMUeaP4PhvCLzMZ6LARlv1CAhTsQkgTXnUR1JJIe9Z-Q/s1600/IMAG0336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLVQ3LI6dCfmrabgZ-8-uP_rET7ZsC57h9likQvitqS2mQy8NydW1CDUBBLKlcojDms-bC3YEV6CGpyI9tzK-Iv59_59IHqUnMUeaP4PhvCLzMZ6LARlv1CAhTsQkgTXnUR1JJIe9Z-Q/s400/IMAG0336.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibor-7hhZkPlB1HTNGtcsvN7nQNKOQs6AhUR-3QBMdLX5T4KBJJIh7Qbu1OfhY7KvGRk3SLTtCwZvgFrxRmU0C8_9w2qXe_ejJgIUMaihKQEXiraDbGE9bJStdBkMuq2puQsOpvjDzfWI/s1600/IMAG0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibor-7hhZkPlB1HTNGtcsvN7nQNKOQs6AhUR-3QBMdLX5T4KBJJIh7Qbu1OfhY7KvGRk3SLTtCwZvgFrxRmU0C8_9w2qXe_ejJgIUMaihKQEXiraDbGE9bJStdBkMuq2puQsOpvjDzfWI/s400/IMAG0335.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My mother was a great help in making these and even let me do all of my baking and decorating at her house...she has double ovens. For the win.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made these succulents about a month ago because I wanted them to harden and keep their shape. I placed a few of the larger ones in cupcake tins so they would maintain their shape and the big daddy in the first picture in a bowl for its shape. Then I bought a dark purple, light purple, dark green, and moss green dusting powder for the shading. I'm no professional, but when it was all said and done, I thought they looked pretty darn real...and cute.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3PslkKbcw-UWBQUhQ3qLOGMYTaJYqQD7FVuMr1vSzEs5800Tg3C0BARJUAsracGlx67eeclG2merC2N441ZykL6P6SOe-2wv0NpBMYFsOZ_swQZDKCQqSL6J2Uyt18Wl2VN-bVVCSvA/s1600/DSCN0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3PslkKbcw-UWBQUhQ3qLOGMYTaJYqQD7FVuMr1vSzEs5800Tg3C0BARJUAsracGlx67eeclG2merC2N441ZykL6P6SOe-2wv0NpBMYFsOZ_swQZDKCQqSL6J2Uyt18Wl2VN-bVVCSvA/s400/DSCN0076.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lucy and Willy built the cake tower themselves and added the teal ribbon. I added the purple ribbon to their top tier.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxo2PBsCzQBlYMAUEKExAzBPJJx13WbJxKykxuRVkbRAwZtyGg-5db-6hyjsuHGZ_vd9fDipI4mEAvs4rmd218MIURnNIiD8HRBRb75dsBGBynrRD3_fUzKI6iT9j_2gUtWgnwq8lQEpU/s1600/DSCN0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxo2PBsCzQBlYMAUEKExAzBPJJx13WbJxKykxuRVkbRAwZtyGg-5db-6hyjsuHGZ_vd9fDipI4mEAvs4rmd218MIURnNIiD8HRBRb75dsBGBynrRD3_fUzKI6iT9j_2gUtWgnwq8lQEpU/s400/DSCN0077.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Like I said before, I hope the professional photographer took some good pictures for me to show you later.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaQL9WhphsyaSGOWOOg5HuXc5h9ROry86zL7PFnhomWCZm5ZRDt98rDsMgrN0ulVXk2FxYtgfPUMZ_2_feg-mZjgg7lMjrwyh7tD9PIyQCS_kYo09nLntpxzRu_zLZZLvbN_XxsmeBVw/s1600/DSCN0078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaQL9WhphsyaSGOWOOg5HuXc5h9ROry86zL7PFnhomWCZm5ZRDt98rDsMgrN0ulVXk2FxYtgfPUMZ_2_feg-mZjgg7lMjrwyh7tD9PIyQCS_kYo09nLntpxzRu_zLZZLvbN_XxsmeBVw/s320/DSCN0078.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Overall this was an amazing experience. My FIRST wedding. My FIRST (detailed) fondant use. And my FIRST time to make that many cupcakes in one day. And frost them all. And panic when I had to transport everything. I felt like I was on one of those shows when you finish everything then you have to transport it and every little bitty bump in the road feels like it could knock all the cupcakes over and result in disaster. Thank goodness for my sister's mommy-van (aka the Mamba). It packs a smooth ride.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTmfLJ9NWxv1pOImjKw6ctPWxCl5iYozolOG9KBGSMguYZkzh9f5RAtCsCTSbDsHOrapSMhuXE84Kcrz6MQZAXx-QFApZLIsRijOyhXakhvZMHfiSFgeCzysF4xmhUMZqXoknJvHljo0/s1600/DSCN0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTmfLJ9NWxv1pOImjKw6ctPWxCl5iYozolOG9KBGSMguYZkzh9f5RAtCsCTSbDsHOrapSMhuXE84Kcrz6MQZAXx-QFApZLIsRijOyhXakhvZMHfiSFgeCzysF4xmhUMZqXoknJvHljo0/s400/DSCN0074.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Many thanks to my wonderful mother for all of her help throughout this whole process. Little does she know she's signed on as my partner in crime for my bakery business. Hehe. AND thank you to my younger sister, Meredith, for her sweet cupcake baking skills that she contributed and my older sister, Brandy, for stellar cupcake placement on the tower and the smooth ride.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I yoinked this picture from Lucy's facebook page. I did not take it. But congratulations, Lucy and Willy, and thank you for trusting me to make your cake!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m5pWlXMs-_q9A4fhRhrA1Oe_CoDa5Wz5YZP74d9pzFwKMp7YmgtOkPNzQsarI_WoFdUIxqiyGkMlGq1Bc7pENziHFxe8Wc-nQCg4to2PqxRPhSVT1-1E7cf4OSqx_cYKGxB0P9Fp5vs/s1600/318373_10150858147035497_805375496_21291473_1165534258_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m5pWlXMs-_q9A4fhRhrA1Oe_CoDa5Wz5YZP74d9pzFwKMp7YmgtOkPNzQsarI_WoFdUIxqiyGkMlGq1Bc7pENziHFxe8Wc-nQCg4to2PqxRPhSVT1-1E7cf4OSqx_cYKGxB0P9Fp5vs/s400/318373_10150858147035497_805375496_21291473_1165534258_n.jpg" width="300" /></a></div>Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com1tag:blogger.com,1999:blog-385724670938755318.post-6974669547638903912011-08-20T08:41:00.000-07:002011-08-20T08:41:41.896-07:00Bridal Shower for Loo<br />
<div>Last night, I hosted a Bridal Shower for Miss Lucy and wanted to share a few DIY decorations and, of course, cupcakes with you.</div><div><br />
</div><div>First off, I made a "Bride to Be" banner to hang above the fireplace.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: left;">I printed out <a href="http://www.marthastewartweddings.com/photogallery/decoration-templates">letters</a> from Martha Stewart's website, then pasted those on decorative scrapbook paper that I picked up at a craft store. Strung ribbon through the tops and Voila! a cute, budget friendly banner.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next up, I made Martha Stewart's (just call me "mini-Martha") classic tissue <a href="http://www.marthastewart.com/how-to/tissue-paper-pom-poms-how-to">poms</a>. I love love love these poms and had wanted to make some for my wedding but wasn't able to fit them in, so glad I finally got to use them here.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wwLFBTx5lnXMLGzFGhuG6FQEtHLZ9_5rcenozQdsfIShhMX-8_tSpparBdr572qLUIGPege4pp9CgsLcWIDOnmJ0QYSq0St1b03M0dloG30Z1JsSo44l2KpJapuJ3EbgwdjmhtEqKE4/s1600/IMAG0322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wwLFBTx5lnXMLGzFGhuG6FQEtHLZ9_5rcenozQdsfIShhMX-8_tSpparBdr572qLUIGPege4pp9CgsLcWIDOnmJ0QYSq0St1b03M0dloG30Z1JsSo44l2KpJapuJ3EbgwdjmhtEqKE4/s400/IMAG0322.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div>I stored them in my guest bedroom until the party, but didn't actually take a picture of them hung in the living room, so guest bedroom picture it is! They were super simple and super cute. </div><div><br />
</div><div>And now the star of the show....</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONisI7I1dHC27KgrwC0Wi0n4gRgUEZThUv854XvObMI3uvoXGV9cCj5m1i93geD_6AKQlTu4e7jjWMSkYCsL51tIgy5xXZs58NqLTU1RbB2InWLK2jvmoQoNrhOTb1jpA43ZlQpvMamg/s1600/IMG_6066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONisI7I1dHC27KgrwC0Wi0n4gRgUEZThUv854XvObMI3uvoXGV9cCj5m1i93geD_6AKQlTu4e7jjWMSkYCsL51tIgy5xXZs58NqLTU1RbB2InWLK2jvmoQoNrhOTb1jpA43ZlQpvMamg/s400/IMG_6066.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div>Key Lime Cupcakes! Mmmm....</div><div><br />
</div><div>My first idea was to come up with a "Margarita Cupcake" since I was serving Mexican food at the shower, but the majority of cupcakes I came up with in my search used a box mix, so I nixed that idea and went with my own variation.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYZEK3VXYzFeRs6n1hEy804Cg2tkTjL9FDpkKfb-foW758FL7xMuoGfFnBk6mdKZdkmibryrkhau-4EH7DMVvo5mlLDmox3kOj9ghjSaHhcAKIFTBxABkDworMhV5Oi8qo_cCdI-WpMI/s1600/IMG_6068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYZEK3VXYzFeRs6n1hEy804Cg2tkTjL9FDpkKfb-foW758FL7xMuoGfFnBk6mdKZdkmibryrkhau-4EH7DMVvo5mlLDmox3kOj9ghjSaHhcAKIFTBxABkDworMhV5Oi8qo_cCdI-WpMI/s400/IMG_6068.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Result was perfect. Spongy white cake with a hint of key lime and a key lime infused cream cheese icing all topped with a yellow fondant flower (?) or sun. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89awL_13sVLxtuVygcNlddjB_J4a1pJbvgcgmKGp5Ya_S-i-OVeo5viT1b7u7uzULElpxT3J6GMj3xYBW8HCHJrWBcFnB6zXbF-I9Nxbp_y9yCz6oi0LpZmc6GILt-7clxdmbCRCy1tM/s1600/IMG_6072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89awL_13sVLxtuVygcNlddjB_J4a1pJbvgcgmKGp5Ya_S-i-OVeo5viT1b7u7uzULElpxT3J6GMj3xYBW8HCHJrWBcFnB6zXbF-I9Nxbp_y9yCz6oi0LpZmc6GILt-7clxdmbCRCy1tM/s400/IMG_6072.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div>I used the lemon cupcake recipe from <a href="http://myprettypinkmixer.blogspot.com/2011/02/hello-cupcake.html">here</a> and then tweaked it a bit.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoXwHuqyfuVJQkVRnhIruZ5_GFpZxTDwxA0sTEFoEyTVXZ9s2950yDyogDcRCXVv-xLnfW_7Xn4EqpvebGzd1wvLVLpU4JiIvIDk4COJM_pqXEyt6za5QFl3MVGpfrpbsEcLRH4QYH4M/s1600/IMG_6073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoXwHuqyfuVJQkVRnhIruZ5_GFpZxTDwxA0sTEFoEyTVXZ9s2950yDyogDcRCXVv-xLnfW_7Xn4EqpvebGzd1wvLVLpU4JiIvIDk4COJM_pqXEyt6za5QFl3MVGpfrpbsEcLRH4QYH4M/s400/IMG_6073.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Key Lime Variation:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>I used the zest of 4 small key limes instead of the 2 lemons</li>
<li>I couldn't find key lime extract so I still used the lemon extract from the original recipe</li>
<li>For the frosting, I used the juice of 4 key limes and 1/4 tsp of lemon extract, 2 packages of cream cheese, 2 sticks butter, 1 bag of powdered sugar, 1 tsp vanilla</li>
<li>For the color, I used Wilton's green and yellow gel dye </li>
</ul><div>Best Wishes, Lucy!</div><br />
<div><br />
</div>Tarahttp://www.blogger.com/profile/05741351245708330308noreply@blogger.com0