tag:blogger.com,1999:blog-30302595863393809512024-03-16T00:35:01.022-07:00Art of DessertSharing recipes and tips to create edible works of artArt of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-3030259586339380951.post-50256275972129289212016-12-18T20:28:00.003-08:002016-12-18T20:28:59.589-08:00Allergy-Friendly Fruit and Seed Chocolate Bark<div class="separator" style="clear: both; text-align: center;">
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Time and time again, it happens. I'll have my schedule planned out for all the goodies I want to bake for my friends and family. I'll have my kitchen set up like an assembly line, with cookie sheets taking up every counter space available. Gift boxes, treat bags, tissue paper and ribbon are scattered haphazardly all over the kitchen table. If I'm ahead of the game, I'll have an early start in the morning and be finished by dinner. But most of the time, I'm baking late into the night. And then it happens. Something always happens. I run out of an ingredient and it's too late to go run to the store. I burn a batch of cookies (or two) because I had my headphones on with my music too loud, and I didn't hear the oven timer (yes, I realize now I should be using my phone timer instead). As a result, I don't have enough cookies to fill all the boxes. And the biggest thing that happens...I run out of time. <br />
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But don't worry, I've got a backup plan...<br />
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I've got chocolate bark to the rescue! You really can't go wrong with this quick and easy chocolatey treat. All you have to do is melt some chocolate and mix in whatever you like. There's really no hard and fast rule on what you can use as a "mix-in." Experiment. Be creative. Look around your pantry and see what sounds good together. For this particular recipe, I was inspired to make an allergy-friendly version of my old childhood favorite: the Cadbury Fruit & Nut chocolate bar. Instead of using almonds and raisins, I used roasted sunflower seeds and dried cranberries. And I also used our favorite allergy-friendly chocolate chips :-)<br />
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So learn from me and always have a bag of chocolate chips handy, because you'll never know when you'll need to throw together a last-minute treat.<br />
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<b>Allergy-Friendly Fruit and Seed Chocolate Bark</b><br />
<i>Makes about 12-16 pieces</i><br />
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10 oz. bag allergy-friendly chocolate chips (i.e. Enjoy Life Brand)<br />
1/2 cup dried fruit (i.e. dried cranberries or raisins)<br />
1/2 cup roasted sunflower seeds<br />
1/2 cup crisp rice cereal<br />
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Line a cookie sheet with parchment paper or aluminum foil. Place chocolate chips in a microwave-safe bowl. At 50% power, microwave for 30 seconds. Stir and return to the microwave to heat for 15 seconds. Repeat this process of stirring and microwaving for 15 seconds until chocolate is melted and smooth. Add in dried fruit, sunflower seeds and rice cereal. Spread the mixture evenly on a cookie sheet and let it set until firm. Break apart into smaller pieces.<br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1tag:blogger.com,1999:blog-3030259586339380951.post-84691808403829413312016-10-28T17:48:00.001-07:002016-10-28T17:59:29.446-07:00Allergy-Friendly Popcorn Balls <div class="separator" style="clear: both; text-align: center;">
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Halloween would not be complete without this quintessential holiday treat. These caramel-coated popcorn balls are just the right combination of sweet, salty and crunchy. Not only are they perfect for your little ghouls and goblins to enjoy, they're also so quick and easy to make.<br />
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<b>Allergy-Friendly Popcorn Balls </b></div>
<i>Makes 16 servings</i><br />
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10 cups air-popped popcorn</div>
½ cup light brown sugar, firmly packed<br />
2 tablespoons honey<br />
2 tablespoons water<br />
½ teaspoon salt<br />
2 tablespoons coconut oil<br />
½ teaspoon vanilla extract<br />
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In a small saucepan, mix together light brown sugar, honey, water and salt. Cook at medium heat until the candy thermometer reaches 235 ℉ degrees (soft ball stage). Remove from heat then add coconut oil and vanilla extract. Stir until combined. </div>
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Place popcorn in a large mixing bowl. Carefully pour brown sugar mixture over the popcorn. Mix together until all the kernels are coated. Allow to cool for about 5 minutes before handling. </div>
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Lightly grease hands with coconut oil. Portion out about ½ cup of the popcorn then, gently press together to shape into a ball. Allow to set before wrapping individually in plastic wrap. </div>
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-77064900993908025722016-09-01T18:10:00.001-07:002016-09-01T19:24:37.977-07:00Carrot Cake Cookies (Allergy-Friendly and Vegan)<div class="separator" style="clear: both; text-align: left;">
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Sooo what do you do when you realize you bought waaaaay too many carrots? This was my silly little dilemma last week. I know, I know. I should've known better. Who in their right mind buys TEN POUNDS OF CARROTS? <br />
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Okaaaay, so I got <i>a little</i> carried away. I was thinking I could challenge myself. I've been in a creative rut lately and needed to do something about it. So I had this crazy idea to buy a ton of carrots and see what I could come up with. I added them in soups, salads, stir-fry, smoothies, muffins... You name it, I made it. And by Day 4 or 5, nobody wanted to see another carrot in their life. I'm surprised we didn't turn orange. And I still had about half a bag left. I think I'm ready to chop them all up and freeze them.<br />
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But there was<i> one good thing</i> that came out of this crazy catastrophe. These carrot cake cookies are definitely worth buying extra carrots for. Just don't buy ten pounds of it, ok? A pound is more than enough for this recipe. They're soft-baked in texture and chock full of grated carrots, rolled oats and plump raisins. And with their beautiful orange hue, I think they make a perfectly delicious cookie for Fall. <br />
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<b>Carrot Cake Cookies (Allergy-Friendly and Vegan)</b><br />
<i>Makes about 4 dozen cookies</i><br />
<i>Allergy Note: contains wheat ingredients</i><br />
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2 cups all-purpose flour<br />
1 Tbs. ground cinnamon<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
3/4 cup dark brown sugar<br />
3/4 cup granulated sugar<br />
1 cup vegetable shortening or allowed margarine<br />
1/4 cup unsweetened applesauce<br />
1 tsp. vanilla extract<br />
1 tsp. lemon juice<br />
zest from one lemon<br />
2 cups grated carrots<br />
2 cups rolled oats<br />
1 cup raisins<br />
1/2 cup roasted pumpkin seeds or sunflower seeds (optional)<br />
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Preheat oven to 375 degrees F. Line 4 baking sheets with parchment paper or silicone mat. Sift together flour, ground cinnamon, baking soda and salt. Set aside.<br />
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In a large mixing bowl, beat together brown sugar, granulated sugar and shortening using an electric mixer until blended. Pour in applesauce, vanilla extract, lemon juice and zest; mix until combined.<br />
Slowly incorporate the dry ingredients. Add in rolled oats, raisins and pumpkin seeds. <br />
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Using a cookie scoop, portion out the cookie dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes. Allow to cool for at least 15 minutes before serving.<br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-37656084345941842252016-04-29T11:01:00.001-07:002016-04-29T11:17:31.199-07:00Lemon Blueberry Drop Scones (Vegan) <div class="separator" style="clear: both; text-align: center;">
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Whenever I make scones for my friends and family, I <i><b>always </b></i>get this reaction:<i>"Oooh scones! Soooo FANCY! So Brrri'ish!!!" </i>It's pretty hilarious how this is immediately followed by everyone trying to carry a conversation in their best (or worst) British accent. I don't know what it is about scones that make them act like that. I'm just happy they get so excited when I make them. </div>
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Somehow scones have gained this reputation for being so frilly and fancy that you can't possibly make a proper one unless you're a skilled baker or an English nan. But truthfully, they're so easy to make and that's what I love about them. You just throw the ingredients together and in no time, you'll have hot and fresh scones out of the oven. </div>
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These lemon blueberry drop scones are perfect for any time of the day. My boys love eating them for breakfast with a glass of orange juice while I prefer enjoying one in the afternoon with a cup of coffee or tea. </div>
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<b>Lemon-Blueberry Drop Scones (Vegan)</b></div>
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<i>Makes 8 scones</i></div>
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<i>Allergy Note: contains wheat ingredients </i></div>
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<i>scones:</i></div>
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2 cups all-purpose flour</div>
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1/3 cup granulated sugar</div>
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1 Tbs. baking powder</div>
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1/2 tsp. salt</div>
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1 1/4 cups canned coconut milk, cold*</div>
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1 Tbs. lemon juice</div>
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zest of one lemon</div>
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1/2 cup blueberries**</div>
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coconut milk and granulated sugar (for brushing the top)</div>
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<i>icing (optional):</i></div>
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2 Tbs lemon juice</div>
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1 cup confectioner's sugar</div>
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<i>*For the coconut milk: try to find one with the highest fat content possible. The brands that I like the most are Natural Value, Chaokoh and Thai Kitchen. Quick tip: when shopping for coconut milk, shake the can. If it sounds sloshy and watery inside, put it back. That means it doesn't have enough of fatty cream. Very little to no sound is what you want to look for.</i></div>
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<i>**For the blueberries: You can use fresh or frozen blueberries, but I prefer using wild blueberries because they tend to be more flavorful. I usually find Woodstock Organic Wild Blueberries at my local grocery store so that's what I buy. </i></div>
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat. </div>
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To make the scones, combine flour, sugar, baking powder, salt and lemon zest in a large mixing bowl. Add in the coconut milk. Gently mix with wooden spoon or rubber spatula just until it's barely holding together (do not overmix). Carefully fold in the blueberries. Drop 1/4 cup of dough onto the prepared baking sheet about 2 inches apart. Brush the tops with coconut milk and lightly sprinkle with sugar. Bake for 15-20 minutes or until golden brown. </div>
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To make the lemon icing, mix together lemon juice and confectioner's sugar in a small bowl until smooth. Allow the scones to cool for at least 15 minutes before drizzling with icing.</div>
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-67681395225570645232016-02-28T18:07:00.001-08:002016-02-28T18:51:29.373-08:00Egg-free and Dairy-free Corn Muffins<div class="separator" style="clear: both; text-align: center;">
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My sister and her 2-year-old daughter came to San Diego for a short visit last week. My family and I were so super excited! It's been a year since we last saw them and <i>a lot</i> has changed. My sweet little niece is not a baby anymore <i>(insert sad face). </i>She's now a bouncy, energetic toddler who talks in full sentences! Awwwww...and she has the most adorably cute voice - she kinda sounds like Boo from Monsters, Inc. <i>Oh I can't stand it! Too much cuteness!</i><br />
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But as much as I wanted to pick her up and squeeze her, I didn't wanna scare the poor girl. I mean, I haven't seen her since she was a baby. In her mind, I'm a total stranger. So I thought maybe I'd win her over by making something that she loves. My sister told me that she's obsessed with corn muffins at the moment, so I made a batch when they arrived. When I offered her a muffin, she smiled shyly and took it. Then, she totally gobbled it up and asked for another. <i>Yay! And now we're buddies :-) </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-8FLwj9ci1AgZ5JhSqExrrrOk9pvFAT45yTtw1Twu9BkiDrrNoe1qe2j9mirBUxyCSzS8JXJWolY9KIfLhVbh-MEfPMK7yU7Ymx4PR8-1WHcLx0CzdyKdBWEiP5mpLbUVrtIuMMy8iTw/s1600/24990391159_29b95e0898_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-8FLwj9ci1AgZ5JhSqExrrrOk9pvFAT45yTtw1Twu9BkiDrrNoe1qe2j9mirBUxyCSzS8JXJWolY9KIfLhVbh-MEfPMK7yU7Ymx4PR8-1WHcLx0CzdyKdBWEiP5mpLbUVrtIuMMy8iTw/s640/24990391159_29b95e0898_o.jpg" width="638" /></a></div>
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These corn muffins are perfectly spongy and lightly sweetened, you just might gobble one up and ask for another. Not only are they absolutely delicious, they're also egg-free and dairy-free!<br />
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<b>Egg-free and Dairy-free Corn Muffins</b><br />
<i>Makes 12 muffins</i><br />
<i>Allergy Note: contains wheat ingredients </i><br />
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1 1/2 cups all-purpose flour<br />
1 cup yellow cornmeal<br />
1 Tablespoon double-acting baking powder<br />
1/2 teaspoon salt<br />
1 can (13.5 ounces) coconut milk, unsweetened and first pressing<br />
1/2 cup granulated sugar<br />
1/4 cup honey<br />
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Preheat oven to 400 degrees F. Line a muffin pan with paper liners. In a large bowl, combine flour, cornmeal, baking powder and salt. Set aside. In a smaller bowl, use an electric mixer to mix together coconut milk, sugar and honey. Pour the wet ingredients into the dry ingredients and gently mix together on low speed until combined. Using a spoon or a large scoop, portion out the muffin batter into prepared pan, filling each paper liner right up to the top. Bake for about 15 minutes or until the tops are golden brown. Allow to cool for a few minutes before removing from pan. <br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-26288019924702077482016-01-25T13:22:00.000-08:002016-01-25T20:10:04.157-08:00Fudgy Triple Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoE5yG6EO15PmMX3xWvHZkDt2AtdvQRQFNr7uAyz1HV5il8Kn_RCjGK68O0DvYHtAA7K_w-cJoIh09glQwp3DXu1XRD12jkeBz_EM44EMFVrYV9qOaTFmz9cbyikBu7piSQM7DNzivdI4/s1600/24229132600_86dc5ea374_o+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoE5yG6EO15PmMX3xWvHZkDt2AtdvQRQFNr7uAyz1HV5il8Kn_RCjGK68O0DvYHtAA7K_w-cJoIh09glQwp3DXu1XRD12jkeBz_EM44EMFVrYV9qOaTFmz9cbyikBu7piSQM7DNzivdI4/s640/24229132600_86dc5ea374_o+%25281%2529.jpg" width="638" /></a></div>
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<b><i>"Do what you love."</i></b></div>
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Four little words that carry a powerful message. Now, I know this sounds like one of those inspirational quotes you've seen on Pinterest, and I'm pretty sure that's where I found it or somewhere on Instagram or Facebook. Either way, it really resonated with me and it got me thinking of what those words meant to me...<br />
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I'm the type of person who needs to stay productive or else I'll feel like I'm gonna wither away. Doing nothing does nothing for me. If anything, it actually makes me want to do something even more. But I noticed that I tend to get too caught up in doing things for everyone else that I forget to take a moment to do something for me. So this year, I want to make a conscious effort to do <i>at least one thing</i> that I love each day. It could be something as simple as watching my favorite movie or going out and having lunch with friends. Just one thing each day to nurture that part of my soul because I do tend to neglect it. Sad but true.<br />
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So what does that have to do with cookies? Well, I was thinking about what to make for my first post of the New Year. I usually try to go with something healthy because that's what you're supposed to be doing around this time, which is a good thing but I'm just not feeling it. I wanna make something that I love! And I <i>loooovvvve</i> chocolate! Don't get me wrong. I have been eating healthier nowadays and even learned to enjoy working out (I know. Weird, right?) It's just that sometimes, <i>ugh</i>, I just gotta have a chocolate chip cookie. And you know what? It's okay! Have one or two...just not a dozen. Not that I know of anyone who would do that. Who does that? Surely not me! Yeah. Definitely not me. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36DplZF3yW8GZri0S8YupCcBEw9BpUAdv66gKH5hfA535sTB0akGFo_f9h5tdBkkiNRiYc2V4ujuiZAZ2sTa1ksYkRUtyZ7Cy2nx8ejH3UxHcFeZyfB5Z_nV4ZhMdF71aifVHr4vsC5j7/s1600/24442580821_1ccd319ea6_o+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36DplZF3yW8GZri0S8YupCcBEw9BpUAdv66gKH5hfA535sTB0akGFo_f9h5tdBkkiNRiYc2V4ujuiZAZ2sTa1ksYkRUtyZ7Cy2nx8ejH3UxHcFeZyfB5Z_nV4ZhMdF71aifVHr4vsC5j7/s640/24442580821_1ccd319ea6_o+%25281%2529.jpg" width="638" /></a></div>
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So anyway, I decided I'm just gonna do what I love and bake something chocolatey. I absolutely love my <a href="http://artofdessert.blogspot.com/2009/05/fudgy-egg-free-brownies.html">fudgy egg-free brownies</a> and I wondered if I could make a cookie version of it. So I took my recipe, tweaked a few ingredients here and there, then I added<i> even more chocolate chips</i> and voila! These fudgy triple chocolate cookies were born!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tP5offfP3xoCPx7oyuk1wrJDdQ-duxugEmA8BgsNH5EqHEyjr7v3_suWfcgqib3PA9En58bvzMxzsnXxFVEgten21atioNWG8W8eq_5_5PP1vzshhWA53B9QWTfJ2O8CGwL9SayahNLP/s1600/24442211221_912299de03_o+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tP5offfP3xoCPx7oyuk1wrJDdQ-duxugEmA8BgsNH5EqHEyjr7v3_suWfcgqib3PA9En58bvzMxzsnXxFVEgten21atioNWG8W8eq_5_5PP1vzshhWA53B9QWTfJ2O8CGwL9SayahNLP/s640/24442211221_912299de03_o+%25281%2529.jpg" width="638" /></a></div>
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These cookies have everything that I love about my beloved brownies and even more! There's a nice crispy edge that reminds me of those corner pieces that everybody fights over. And the center is sooo fudgy and filled with chunks of chocolate, it puts me in chocolate heaven with just one big bite.<br />
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I'm definitely liking this "Do what you love" thing. I think it's gonna be a good year :-)<br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Fudgy Triple Chocolate Cookies </span></b><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Makes about 4 dozen cookies</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Allergy Note: contains wheat and dairy ingredients </span></i><br />
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1/3 cup all-purpose flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup water</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup butter or allowed margarine/buttery spread, room temperature</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup vegetable oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup cocoa powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. instant espresso powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups granulated sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups brown sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbs. honey</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 1/2 cups all-purpose flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp. baking powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup bittersweet or semi-sweet chocolate chips*</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup milk or white chocolate chips*</span><br />
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<i style="line-height: 21px;"><span style="font-family: "trebuchet ms" , sans-serif;">* for an allergy-friendly substitute, you can try Enjoy Life chocolate chips or Chocolate Dream baking chips </span></i><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i style="font-family: 'trebuchet ms', sans-serif; line-height: 21px;"><br /></i>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 21px;">Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper. </span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; line-height: 21px;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 21px;">In a heavy-bottom saucepan, combine the 1/3 cup of flour and 1 cup of water. Cook over medium high heat, stirring constantly until mixture has thickened. Remove from heat and carefully</span></span></span><span style="background-color: white; line-height: 21px;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">stir in </span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 21px;">butter, oil, cocoa powder and instant espresso powder. Mix until smooth and allow to cool.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br style="line-height: 21px;" /><span style="background-color: white; line-height: 21px;"><span style="background-color: white; line-height: 21px;">T</span>ransfer the cooled flour/butter mixture into a large mixing bowl. Using an electric mixer, mix</span><span style="background-color: white; line-height: 21px;"> in the granulated sugar, brown sugar, vanilla extract and honey until blended. Gradually add the flour, baking powder and salt, stir into the batter until combined. Fold in chocolate chips. </span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; line-height: 21px;"><span style="font-family: "trebuchet ms" , sans-serif;">Using a cookie scoop, portion out the dough about 2 inches apart on prepared baking sheets.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 21px;">Bake for 10 to 12 minutes. Let them cool on the baking sheets for 10 minutes before serving. </span></span>Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1tag:blogger.com,1999:blog-3030259586339380951.post-4668342897344196932015-12-22T15:06:00.002-08:002015-12-22T15:06:37.602-08:00White Chocolate and Cranberry Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfT53EiGiOIamPaEcCHWFXGojpp2Q7KvBz4ZIfBe-J5Y13pImakFYYDWQcTk6oic6Gy7pptigAuJl1cJQ_O9-O23yRADJmOSnS-xjpge3namyDS0vSlBnE1ucbIkhvwVEiML6MyLmiUDyc/s1600/IMG_4879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfT53EiGiOIamPaEcCHWFXGojpp2Q7KvBz4ZIfBe-J5Y13pImakFYYDWQcTk6oic6Gy7pptigAuJl1cJQ_O9-O23yRADJmOSnS-xjpge3namyDS0vSlBnE1ucbIkhvwVEiML6MyLmiUDyc/s640/IMG_4879.JPG" width="640" /></a></div>
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Christmas is just a few days away and I've been busily putting together boxes of goodies to give to friends and family. But I thought I'd take a moment to share this quick recipe. They're my shortbread cookies drizzled with melted white chocolate and topped with dried cranberries. It's my simple yet festive way to dress up these classic cookies for the holidays :-)<br />
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<strong>White Chocolate and Cranberry Shortbread Cookies</strong></div>
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<i>Makes about 4 dozen cookies</i></div>
<i>Allergy note: contains wheat and dairy ingredients</i><br />
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2 cups butter (4 sticks), softened to room temperature<br />
1 1/4 cup granulated sugar<br />
4 cups all-purpose flour<br />
1 tsp. salt<br />
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2 cups white chocolate chips</div>
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2 tsp. vegetable oil</div>
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3/4 cup dried cranberries</div>
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Preheat oven to 350 degrees F. Line cookie sheet with <a href="http://www.amazon.com/Beyond-Gourmet-Unbleached-Parchment-71-Square/dp/B001KUWGDS?ie=UTF8&tag=artofdessert-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span style="color: #783f04;">parchment paper</span></a><span style="color: #783f04;"><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=artofdessert-20&l=btl&camp=213689&creative=392969&o=1&a=B001KUWGDS" height="1" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /></span> or <a href="http://www.amazon.com/DeMarle-2409-Silpat-Nonstick-Silicone/dp/B00008T960?ie=UTF8&tag=artofdessert-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span style="color: #783f04;">silicone baking mat</span></a><span style="color: #783f04;"><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=artofdessert-20&l=btl&camp=213689&creative=392969&o=1&a=B00008T960" height="1" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /></span>.<br />
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In a large mixing bowl, cream butter and sugar till smooth. Add flour and salt; mix until combined. Using a <a href="http://www.amazon.com/Oxo-Grips-Small-Cookie-Scoop/dp/B0000CCY1E?ie=UTF8&tag=artofdessert-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span style="color: #783f04;">small cookie scoop</span></a><span style="color: #783f04;"><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=artofdessert-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CCY1E" height="1" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /></span>, place the cookie dough onto the prepared baking sheet about 2 inches apart. Gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.</div>
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In a small bowl, melt white chocolate chips and vegetable oil in either the microwave (make sure to use a microwave safe bowl) or a double boiler. For the microwave method, heat the chocolate chips only 15 to 20 seconds at a time, stirring the white chocolate and then returning to the microwave until it is completely melted. For the double boiler method, make sure not to boil the water and do not allow the bottom of the bowl to touch the water.</div>
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Drizzle melted white chocolate using a spoon on a few cookies. Top with some dried cranberries. Repeat this process until all the cookies are decorated. If desired, use any leftover melted white chocolate to lightly drizzle over the dried cranberries.<br />
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Allow for the white chocolate to set (you can speed this up by placing the cookies in the refrigerator for 10-15 minutes). Serve immediately or store in an airtight container in the refrigerator for up to two weeks.<br />
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<em><span style="font-size: large;">Have a very Merry Christmas and Happy New Year everyone!</span></em></div>
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1tag:blogger.com,1999:blog-3030259586339380951.post-21545452821728230422015-10-28T12:32:00.001-07:002015-10-28T12:48:28.373-07:00Egg-Free Snickerdoodles <div class="separator" style="clear: both; text-align: left;">
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Every time my family and I go to Disneyland, we make it a point to go to Snow White's Wishing Well. We went there on our first visit and now it's become sort of a tradition. We all close our eyes, make a wish and drop our coins into the well. This year, Hubby smiled at me and whispered, "I think I know what you've been wishing for...because I've been wishing for the same thing too..." </div>
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Whoa...has he been reading my mind? I <i>have</i> been making the same wish every year but I didn't know he's been doing the same thing too! My eyes welled up with tears. Truth is, I don't think we're any different from every parent who has children with food allergies. Our biggest wish is for our kids to outgrow them and live full and healthy lives without worrying if something they eat will send them straight to the emergency room. It's a scary thing to think about everyday but we try to live our lives as normal as possible and hope and pray that things will improve. </div>
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Last month, we found out that our 6-year-old can finally tolerate dairy. <b>Baked dairy </b>to be exact. In the past, he'd break out in itchy red bumps if he accidentally eats or touches something that contained dairy. But this time, he took a few bites of a buttery shortbread cookie and had no reaction. Of course, I watched him like a hawk for hours afterwards and made sure the Benadryl was ready just in case. But there was no need for it. Eventually, he ate the entire cookie and he was completely fine. I know this might sound corny, but seeing him enjoy a cookie that he used to be allergic to was like watching a wish come true. </div>
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Now this doesn't mean he can start eating ALL types of dairy already. We're fully aware that reintroducing any type of food is a slow process and we're treading very carefully. We're trying one thing at a time and watching for any immediate or delayed reactions. So far, he's okay with butter, but only when it's baked into something. He's still allergic to eggs, and so is his older brother (who's also allergic to peanuts, tree nuts and shellfish), but this is one less food allergy we have to worry about. That might not seem like a lot, but trust me, it makes a huge difference in what my kids can and can't eat, especially when I make them desserts. </div>
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So I went back and searched through my cookbooks and found a recipe that I could remake into an egg-free version. These snickerdoodles are sooo perfect for Fall season. As you're baking these cookies, the warm and cozy scent of cinnamon will waft through the air and instantly put you in a happy mood. They bake up light and crispy on the outside and soft and chewy on the inside. I love making these cookies with the kids (and of course, they love devouring them). And the best part is they're so quick and easy to make.<br />
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<b>Egg-Free Snickerdoodles </b><br />
<i>(Adapted from Joy of Cooking)</i><br />
<i>Makes 18 to 20 cookies</i><br />
<i>Allergy Note: contains wheat and dairy ingredients*</i><br />
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1 1/2 cups all-purpose flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1/2 cup butter,* softened to room temperature<br />
1/2 cup granulated sugar<br />
1/4 cup applesauce<br />
1 tsp. vanilla extract<br />
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<i>for coating: </i><br />
2 Tbs. granulated sugar<br />
2 tsp. ground cinnamon<br />
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*for vegan/non-dairy substitutions: you can use vegetable shortening or allowed margarine<br />
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat. Sift together dry ingredients: flour, baking powder, baking soda and salt. Set aside.<br />
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In a medium mixing bowl, cream butter and sugar till fluffy. Add in applesauce and vanilla extract; mix until combined. Slowly add in dry ingredients. In a small bowl, combine the coating ingredients: sugar and ground cinnamon. Scoop out about 2 Tbs. of cookie dough (you can use a cookie scoop) and drop it into the cinnamon/sugar coating. Gently roll it around until completely covered and then place on to a prepared cookie sheet. Space the cookies about 2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown around the edges. Allow to cool for about 10 to 15 minutes before serving.<br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com4tag:blogger.com,1999:blog-3030259586339380951.post-3033116599952446472015-09-04T00:00:00.000-07:002015-09-04T00:00:55.277-07:00Allergy-Friendly French Toast <div class="separator" style="clear: both; text-align: center;">
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<i>Mmmmmmmm...French toast! </i>Slices of golden-brown deliciousness drizzled in glistening maple syrup. Are you drooling yet? <i>THIS </i>is what you should be making for breakfast this weekend. These bad boys are light and crispy on the outside and soft and chewy on the inside. Serve them with a side of fresh fruit and a cup of coffee and you've got yourself the perfect treat to enjoy on a lazy Sunday morning.<br />
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The secret to my allergy-friendly recipe is that I use thick slices of French baguette that cook up nice and crispy around the edges but stays soft and chewy in the middle without getting soggy. Also, I use a combination of mashed bananas, rice milk and flour to create a custardy mixture without using milk or eggs.<br />
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Just like my <a href="http://artofdessert.blogspot.com/2010/06/egg-free-pancakes.html">pancakes</a> and <a href="http://artofdessert.blogspot.com/2012/12/best-vegan-waffles-ever.html">waffles</a>, you can save any leftover French toast to reheat and enjoy later. Place them in ziploc bags and store them in the freezer. When you're ready to eat them, just reheat them in the microwave or toaster oven.<br />
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<b>Allergy-Friendly French Toast</b><br />
<i>Makes about 12 to 16 slices </i><br />
<i>Allergy Note: contains wheat ingredients </i><br />
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1 French baguette<br />
1/2 cup mashed bananas<br />
1 cup rice milk<br />
1 tsp. vanilla extract<br />
2 tsp. ground cinnamon<br />
1/4 cup all-purpose flour<br />
1/4 tsp. salt<br />
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vegetable oil<br />
maple syrup<br />
powdered sugar <i>(optional)</i><br />
non-dairy buttery spread<i> (optional)</i><br />
fresh fruit <i>(optional)</i><br />
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Slice the baguette diagonally, about 1-inch thick. In a small bowl, mix together mashed bananas, rice milk, vanilla extract, ground cinnamon, flour and salt. Pour mixture into a shallow dish, like a glass baking pan or a pie plate. <br />
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Place a few slices of baguette in the mixture and allow to soak for about 1 minute.<br />
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Turn over and dip the other side. Allow to soak for about a minute. <br />
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Pour about 1 tablespoon of vegetable oil in a nonstick pan heated to medium-low . Cook slices till golden brown on both sides. Repeat the process for the rest of the slices.<br />
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Finish with a drizzle of maple syrup or a dusting of powdered sugar. Serve with some non-dairy buttery spread and sliced fresh fruit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5BG7yvoAswzpWa5WVtpnYxEj5y9G5WJPnHRAJhKhxhO8KztI_43PT_i6wdI8kqHuZmOIVVPzIQgOcC-mvQwNB3T-sa3hZ3VU58ClDhpCHbtB0QBey7Xzn2R_-Haf8tcdWKvV2e6sXfIu/s1600/IMG_4830.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com2tag:blogger.com,1999:blog-3030259586339380951.post-74913884843467871512015-08-21T17:09:00.003-07:002015-08-28T14:50:08.905-07:00Grandma Ellie's Peaches and Cream Layer Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v7q8aZMv6UzF9aBC-S_g1-D9p1SIE6hyn9uIrWMQGEXvOCIoMk9sSZ9FknfBez_ZGTG6SApQ33apboRIPMglUUNaFjLBtjMthxMwzW2IzkL3pGSHxVMuUZRwohSA6zD0P2Pt2AShUVAT/s1600/IMG_8497+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v7q8aZMv6UzF9aBC-S_g1-D9p1SIE6hyn9uIrWMQGEXvOCIoMk9sSZ9FknfBez_ZGTG6SApQ33apboRIPMglUUNaFjLBtjMthxMwzW2IzkL3pGSHxVMuUZRwohSA6zD0P2Pt2AShUVAT/s640/IMG_8497+%25281%2529.JPG" width="640" /></a></div>
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I've been feeling very nostalgic lately. I guess with all the family birthdays going on this month, it's kinda hard not to look back and wonder where did all the time go? Last week, my grandma turned 87 years old. Wow. 87. Really? For some reason, in my mind, she just stayed this 60 year old lady in a cool sports car.</div>
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I love my Grandma Ellie. She's a cool and classy lady. When I was young, she would drive us around in her blue 1980's Mustang. It was just a standard model, not one of those souped-up versions, but I still thought it was an awesome car. She'd play Christian music on the radio and I'd listen to her sing along with her soft sweet voice. I don't know why that memory stands out to me. I was just riding in the car with Grandma. But something about it just makes me smile - and I guess that's all that really matters. Sometimes everyday moments can be just as special as the big events we share with the ones we love. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NxGpEJYjuI8b6j1FPOhgFm9UTq76lLy2IHHcnz-Sgr4TuDqZ_rXq4jaLk69proZ8GMoZDYW0lqVi-tvcZGRIvMhjuwmz-9M9Y3ruqNY10XV6PjgFri4diUeOgNDuAhyyORG0JE_fyliA/s1600/IMG_8484+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NxGpEJYjuI8b6j1FPOhgFm9UTq76lLy2IHHcnz-Sgr4TuDqZ_rXq4jaLk69proZ8GMoZDYW0lqVi-tvcZGRIvMhjuwmz-9M9Y3ruqNY10XV6PjgFri4diUeOgNDuAhyyORG0JE_fyliA/s640/IMG_8484+%25281%2529.JPG" width="640" /></a></div>
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As I was thinking about what to make for her birthday, I drew inspiration from a summertime classic: peaches and cream. This dessert is so quick and easy to make and yet it looks effortlessly elegant on a plate. The combination of fresh peaches and rich whipped cream tastes refreshing and decadent all in one bite. It's the perfect treat on a hot summer day. And with peach season in full swing, how can I not take advantage of this amazing fruit at its peak flavor? <i> (Seriously, go get some peaches before they're gone.)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULd8a9Gkq6h4Lt4PFkkurgAxi4A3i32Y0oeVZPjSE0sTzxQ_PRdk5WokPQwNoB38wMbmvqLFo8L1Z-NyhblEiFIP3b9d-dc-7nesCQcd0Fvs1TBDUorNge7EqvBIn3D_cEj8MtUTEbVVd/s1600/IMG_8582+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULd8a9Gkq6h4Lt4PFkkurgAxi4A3i32Y0oeVZPjSE0sTzxQ_PRdk5WokPQwNoB38wMbmvqLFo8L1Z-NyhblEiFIP3b9d-dc-7nesCQcd0Fvs1TBDUorNge7EqvBIn3D_cEj8MtUTEbVVd/s640/IMG_8582+%25282%2529.JPG" width="640" /></a></div>
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Grandma <i>LOVES</i> traditional American desserts like apple pie, red velvet cake and lemon meringue pie. Peaches and cream would be right up her alley. So for her birthday cake, I decided to make a classic vanilla cake with sliced peaches and whipped cream peeking out between the layers. Since she's not a big fan of frosting I left the cake layers exposed and to be honest, I think it looks even prettier that way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Wbfmat_rPjPLN9gP0xNB2yaoXXk2PENttNRJCiG6PFa2NmqXGxSEE6x2DkffxNUxL5lRJhGi4LcWUos4lK0bXokT2KVKSnCXcWU8m-isJ6g7p5jXFbnW1ZbgXhg64o_YlYDA8CS37zQ-/s1600/IMG_8590+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Wbfmat_rPjPLN9gP0xNB2yaoXXk2PENttNRJCiG6PFa2NmqXGxSEE6x2DkffxNUxL5lRJhGi4LcWUos4lK0bXokT2KVKSnCXcWU8m-isJ6g7p5jXFbnW1ZbgXhg64o_YlYDA8CS37zQ-/s640/IMG_8590+%25281%2529.JPG" width="640" /></a></div>
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There are two lessons I learned from making this cake. First, keep your eyes on the peaches when you're blanching them. Don't drop them in the boiling water and then walk away for even one minute (yes, even if you set your timer). I made that mistake for the first batch and they ended up being cooked halfway through. I watched the next batch like a hawk so I won't make the same mistake twice. Second, get more peaches than you think you'll need because you're bound to eat a few slices (or more) while you're making this. And you'll spoon a few dollops of cream on top of them too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1wZjV_3mBSjgeHY5jdcmslVv0caaiPk1EQdyKouoLekGuyVlEpJ4RCvPlcQ5NNn9Mx6NoNrTemKJ13ficwVqTA1yjsTXewp5UQR153pWzE4YcfcBphSX-ilO7zsUCp5Tf2QUJ8W7wYHB/s1600/IMG_8592+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1wZjV_3mBSjgeHY5jdcmslVv0caaiPk1EQdyKouoLekGuyVlEpJ4RCvPlcQ5NNn9Mx6NoNrTemKJ13ficwVqTA1yjsTXewp5UQR153pWzE4YcfcBphSX-ilO7zsUCp5Tf2QUJ8W7wYHB/s640/IMG_8592+%25281%2529.JPG" width="640" /></a></div>
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I just love the look of this cake! There's just something inherently rustic but at the same time so very chic about it. Don't you think? I could imagine this on display at an old-timey bakery or a trendy dessert shop. It simply looks like a classic cake that never goes out of style - the perfect cake for my Grandma Ellie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-Oxc2DgBpknn5IvRtqttcuWMaI7tSrWlBD38-1ZEqxaLTnYpbfvcEJcUr74eTQGNgB9BME1tJnFtt0_i7Yr3oqZfcHlAPybITABn3GY6z8if4g7p3ZSyAgIIsXV5ZAuKQgLbFxQAQYsL/s1600/FullSizeRender+%25281%2529+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-Oxc2DgBpknn5IvRtqttcuWMaI7tSrWlBD38-1ZEqxaLTnYpbfvcEJcUr74eTQGNgB9BME1tJnFtt0_i7Yr3oqZfcHlAPybITABn3GY6z8if4g7p3ZSyAgIIsXV5ZAuKQgLbFxQAQYsL/s640/FullSizeRender+%25281%2529+%25281%2529.jpg" width="640" /></a></div>
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When I brought this over to my grandma's BBQ birthday party, she absolutely adored it. I topped it off with sparkling candles and we all sang "Happy Birthday" to her. At the end of the night, after we filled our bellies with barbecue, corn casserole and potato salad, I wasn't sure if anyone had room for a slice of cake. But they did and they really loved it.<br />
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I think this is gonna be one of those moments that I'll look back and remember...and smile :-)<br />
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<b>Grandma Ellie's Peaches and Cream Layer Cake</b><br />
<i>Makes 8-12 servings </i><br />
<i>Allergy Note: contains wheat and dairy ingredients</i><br />
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<i>cake:</i><br />
3 1/2 cups flour<br />
4 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup butter, room temperature<br />
1 3/4 cups granulated sugar<br />
2 tsp. vanilla extract<br />
2 tsp. honey<br />
2 Tbs. vinegar<br />
1/4 cup orange juice<br />
1 1/2 cups low-fat or whole milk (lukewarm)<br />
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<i>cream filling:</i><br />
1 8-oz. bar cream cheese, cold<br />
1/2 cup butter, room temperature<br />
1/2 cup powdered sugar<br />
1 cup heavy whipping cream<br />
1 tsp. vanilla extract<br />
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5-6 yellow peaches*<br />
1 Tbs. honey<br />
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*<i>If fresh peaches are not available, you can substitute with frozen or canned peaches. Other fruit options you can try are strawberries, raspberries, blueberries, bananas, kiwi fruit or mangoes. </i><br />
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<i>For the cake: </i><br />
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Preheat the oven to 350 degrees F. Grease and flour the sides of three 8-inch or 9-inch round cake pans and place a parchment paper circle in the bottom of each cake pan.<br />
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Sift together the dry ingredients: flour, baking powder, baking soda and salt in a small bowl. Set aside.<br />
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In a large mixing bowl, cream together butter and sugar till light and fluffy. Slowly add in vanilla extract and honey. In a glass measuring cup, mix together the wet ingredients: vinegar, orange juice and milk. Alternate adding the dry ingredients and the wet ingredients into the butter/sugar mixture until blended well. Pour into prepared cake pans (about 1/2 full).<br />
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Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out dry and the sides of the cake starts to pull away from the sides of the pan. Allow to cool for 30 minutes and then transfer onto a wire rack to cool completely. <br />
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<i>For the filling: </i><br />
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In a medium mixing bowl, beat together cream cheese, butter and powdered sugar at low speed until combined. Slowly add whipping cream. Add in vanilla extract. Increase the speed a little and whip to soft peaks. <br />
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<i>For the peaches:</i><br />
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Bring water to a boil in a medium saucepan. Score the bottom of each peach with an X. Gently place the peaches into the boiling water for 1-2 minutes, depending on the ripeness of the peaches. Using a slotted spoon, transfer the peaches into a bowl of ice water to cool for a few minutes before peeling the skin. Cut the peaches in half and remove the pits. Slice them into wedges and place them in a bowl with the honey to lightly glaze them. <br />
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<i>Assembling the cake:</i><br />
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Spread 1/3 of the cream filling over the bottom cake layer. Top with 1/3 of the sliced peaches. Repeat the process for the middle and top cake layers. Refrigerate for at least one hour before serving.<br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-61961475185843452602015-08-02T21:08:00.003-07:002015-08-27T21:13:30.075-07:00Sweet Summer Snippets <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVKKWPwr5djJRZZ-m1YYiQrA-72MupaM4JP9FNUH92EbXZXAglmLmA0aSpKtVoUKvJuLcZDTK8ajuGD2IdBo_cNKMOosLrii-wcbVUz0tnM1OycQ2skqvSce9V_gjQt17FWedgQ63x0ym/s1600/IMG_8422.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVKKWPwr5djJRZZ-m1YYiQrA-72MupaM4JP9FNUH92EbXZXAglmLmA0aSpKtVoUKvJuLcZDTK8ajuGD2IdBo_cNKMOosLrii-wcbVUz0tnM1OycQ2skqvSce9V_gjQt17FWedgQ63x0ym/s640/IMG_8422.JPG" width="640" /></a></div>
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I just realized that I've been sharing all these fun little ideas and discoveries on my <a href="https://twitter.com/artofdessert">Twitter</a>, <a href="https://www.facebook.com/pages/Art-of-Dessert/195107973902129">Facebook</a> and <a href="https://instagram.com/artofdessert/">Instagram</a> but I haven't posted them on my blog<i>. </i><i>Oops! Hehehe </i></div>
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So here's a quick round-up of what I've been up to this summer. </div>
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<i>What I've been making...</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPO5XNdG0KBggb4WAj9H1JydJ9kNf3wICV-nx3ecJplygLyr-SMxQ6imJr6RqGWBFhS4tXLKoualyMtSCeRa-yA_baHMQmaQmIaLDnFsFGO5mBnzyBg94XkbbEvYQmJbeJFcsF5EsDay1/s1600/IMG_8343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPO5XNdG0KBggb4WAj9H1JydJ9kNf3wICV-nx3ecJplygLyr-SMxQ6imJr6RqGWBFhS4tXLKoualyMtSCeRa-yA_baHMQmaQmIaLDnFsFGO5mBnzyBg94XkbbEvYQmJbeJFcsF5EsDay1/s640/IMG_8343.JPG" width="640" /></a></div>
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I've been trying to be a good girl lately (<i>"trying"</i> is the operative word) and eat healthier, so one of my goals this summer was to eat more fresh fruit. I figured that if I made something like a fruit salad, I'd be more inclined to enjoy eating fresh fruit. I've been making this super easy fresh fruit salad for my family. All I do is chop up different kinds of fruit and mix in a little bit of orange juice and honey for a touch of sweetness. I keep it in a big bowl in the fridge so everyone can just help themselves throughout the day. It's so simple but it's so good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwyvZvTa0MSY9a76iNqaiPtw7SGSBZFJgDKV4z_6HnZkPNMythARY_xH0Ea4aOVw3QxFMsR9kquzvE77RQC9XeFsbzod2A0xrK5iJnXdaJE5xu80FkL0IEZq6uqKOUuRr5ZFHcwk-Wuq5/s1600/Cherry+Puff+Pastry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwyvZvTa0MSY9a76iNqaiPtw7SGSBZFJgDKV4z_6HnZkPNMythARY_xH0Ea4aOVw3QxFMsR9kquzvE77RQC9XeFsbzod2A0xrK5iJnXdaJE5xu80FkL0IEZq6uqKOUuRr5ZFHcwk-Wuq5/s640/Cherry+Puff+Pastry.jpg" width="640" /></a></div>
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This was a last-minute dessert I made for Father's Day. It was a long day and I wasn't even sure if I had time to make anything. So I just threw this together really quickly and thank goodness it turned out delicious. To make this tart, first, preheat the oven to 400 degrees F and line a baking pan with parchment paper. Pour a can of cherry pie filling on a square of store-bought puff pastry, leaving about one inch all around for a border. Bake for 15-20 minutes or until golden brown and puffed around the edges. Serve with a scoop of ice cream if desired.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoZHXNCkJWDaDFOLyGXasYoparlmBaFXnX-yp_aKxuj99qFDOPl4tYy4gzatLkQ_QERaNwV02cfg0l2-6S_xFcjdJtiK9__dsUAsG4vt2IfVpiTk5gGp49_kghNo95XoaQ4bpg1kktDJA/s1600/IMG_8342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoZHXNCkJWDaDFOLyGXasYoparlmBaFXnX-yp_aKxuj99qFDOPl4tYy4gzatLkQ_QERaNwV02cfg0l2-6S_xFcjdJtiK9__dsUAsG4vt2IfVpiTk5gGp49_kghNo95XoaQ4bpg1kktDJA/s640/IMG_8342.JPG" width="640" /></a></div>
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<span style="text-align: left;">Here's a quick way to frost cupcakes. I made a batch of</span><span style="text-align: left;"> </span><a href="http://artofdessert.blogspot.com/2011/10/vegan-vanilla-cupcakes.html" style="text-align: left;">vanilla cupcakes</a><span style="text-align: left;"> for my grandma this summer and since she loves lemons, I made a simple icing using a cup powdered sugar and a tablespoon of fresh lemon juice. I just take a spoonful and spread it on top of each cupcake, letting it drip a little on the sides. This icing dries into a shell and won't melt at room temperature, which is great for the summer. For decoration, I sprinkled some dried lavender buds on top. They were the perfect little treat to go along with her afternoon coffee. </span></div>
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<span style="text-align: left;"><i>Something new to me</i><i> ...</i></span></div>
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My cousin Justin is a chocolatier for <a href="http://www.normanloveconfections.com/">Norman Love Confections</a> and he recently sent a box of these lovely chocolates for Grandma. I sampled the French Vanilla Truffle and Cherry Cordial Truffle and they were <i>ah-mazing!</i><br />
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Frozen fruit jelly cups! I tried these at my cousin Rodney's party and I've been hooked ever since. I've always seen these in big clear plastic buckets at my local Asian grocery store (they're also called fruit coconut jelly) but I never thought of freezing them. It's kinda hard to describe the texture when you bite into this. It's like a sorbet at first but then as its melting, it reverts back to its jelly consistency. Trust me. You're just gonna have to try these.<br />
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<i>What I've been drinking...</i></div>
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I wish I had a green thumb because I wanna fill my backyard with roses. But since I'm a serial plant killer, I had to find other ways to enjoy my beloved roses. So I got a bottle of <a href="http://www.amazon.com/Monin-Rose-Syrup-750-ml/dp/B000TMKST2">rose syrup </a>and <a href="http://www.amazon.com/Premium-Water-Cortas-Canning-10floz/dp/B007GZZK84/ref=sr_1_2?s=grocery&ie=UTF8&qid=1438569276&sr=1-2&keywords=cortas+rose+water">rose water</a> to use in a couple of desserts. I tried drizzling them over a <a href="http://artofdessert.blogspot.com/2013/05/simple-strawberry-tart.html">simple strawberry tart</a> and making a powdered sugar glaze for <a href="http://artofdessert.blogspot.com/2012/02/coconut-milk-scones-vegan.html">scones</a>. But for summer, I'm making this fragrant rose lemonade. Just mix together fresh lemon juice, water, rose syrup, rose water and ice. It tastes <i>and</i> smells absolutely heavenly.<br />
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<i>What I've been reading...</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTjz3TiO_dApi0oYxAmU3WG5T9E_A2mjb8Ty8-f43QtI737_Vewyl0goQ1fBAnK-rczSQfZEMGjJwFpQx_skZZCgl7vr93TqgIeIS0xTf2zXzgkElSsKysy6_P1vGCGYalLShay52g8UB/s1600/IMG_8423.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTjz3TiO_dApi0oYxAmU3WG5T9E_A2mjb8Ty8-f43QtI737_Vewyl0goQ1fBAnK-rczSQfZEMGjJwFpQx_skZZCgl7vr93TqgIeIS0xTf2zXzgkElSsKysy6_P1vGCGYalLShay52g8UB/s640/IMG_8423.JPG" width="640" /></a></div>
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I love this book! I've been wanting to learn more about Filipino cuisine, not just how to make them but also the history behind each dish. <a href="http://www.amazon.com/Memories-Philippine-Kitchens-Amy-Besa/dp/1584799730/ref=sr_1_1?ie=UTF8&qid=1438560997&sr=8-1&keywords=Philippine+kitchens">Memories of Philippine Kitchens</a> is becoming a great resource book for me. Not only is it filled with recipes from different regions of my native country, it also has pages upon pages of vibrant photos and stories from cooks all over the Philippines. If you're interested in learning more about Filipino food, you should definitely take a look at this book.</div>
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<i>What I've been listening to...</i></div>
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Anyone who knows me knows how much I love listening to music, especially while I'm baking. I LOVE 80s music so I got <a href="https://itunes.apple.com/us/album/just-cant-get-enough-hits/id399957038">this boxed set from iTunes</a> and it's become one of my favorites. I've also been listening to a lot of 80s-inspired albums like <a href="http://www.amazon.com/Strange-Desire-Bleachers/dp/B00KFU303O">Bleacher's "Strange Desire"</a>, <a href="https://itunes.apple.com/us/album/the-1975/id686362512">The 1975 self-titled album</a> and <a href="http://www.amazon.com/1989-Taylor-Swift/dp/B00MRHANNI/ref=sr_1_1?s=music&ie=UTF8&qid=1438572202&sr=1-1&keywords=1989">Taylor Swift's "1989</a>." Seriously, I thought she was singing "and the bakers' gonna bake bake bake bake bake..." LOL And since I'm a huge fan of <a href="http://www.thekillersmusic.com/">The Killers</a>, I've been listening to <a href="http://www.brandonflowersmusic.com/">Brandon Flowers</a> second solo album "The Desired Effect" and Ronnie Vannucci's side project <a href="https://itunes.apple.com/album/straight-in-no-kissin/id1017134092?v0=9988&ign-mpt=uo%3D1">Big Talk's</a> "Straight In No Kissin." These albums have been pretty much on repeat this summer. </div>
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So that's what I've been up to. Maybe I'll make this a regular thing. We'll see how this goes. Anyway, I hope you're enjoying your summer and I'll be back to share a new recipe soon :-) </div>
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-62266252851219942402015-07-13T07:28:00.000-07:002015-08-27T21:14:05.324-07:00Allergy-Friendly Chocolate-Covered Coconut Patties <div class="separator" style="clear: both; text-align: center;">
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This was supposed to be my ticket out of "Worst Wife Ever" jail. I really thought I was gonna score major points when I made these. I was <i>soooo</i> sure it would work! Well, it did...ummm...<i>sort of</i>.</div>
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Okay, so here's what happened. A week ago, Hubby hurt his back from bending down to pick up something off of the floor. It was kinda bizarre. I mean, here's a guy who's pretty active, runs and bikes on a regular basis, but then he throws his back out doing something so simple. Initially, I was like, <i>"</i><i>Really? </i><i>Sheesh! </i><i>You couldn't have hurt yourself <b>that bad</b>?"</i> He can be quite the baby when he stubs his toe, so I didn't have much pity for him at first. But after a day or two of watching him hobble around the house, I realized he wasn't kidding. Wow! I guess he really <i>did </i>hurt himself pretty bad.<i> </i>Oh yeah I also googled it. Apparently these things happen all the time. Who knew? Well, obviously not me. </div>
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Once I realized how absolutely awful it was for me not to believe him, I had to make it up to him big time. Hmmmm...what should I do? Oh I know! I can make him homemade Mounds bars! He once said that that was his favorite candy bar growing up. Yes yes yes! He would totally love that! Ooooooooh this is the best idea ever! I can't wait for him to try them. </div>
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So I searched around online and found some great recipes, but most of them use sweetened condensed milk. I thought maybe I should try to figure out how to make it dairy-free so the kids can eat them too. After a few days of tinkering around the kitchen, I finally made a batch that I was happy with.</div>
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Now it's time to see what he thinks. You should've seen me sashaying towards him like a proud little kid. I offered him a piece and as he took a bite, I waited eagerly for his reaction.</div>
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Me:<i>"Sooo...What do you think?"</i></div>
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Hubby:<i>"I like it."</i></div>
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Me:<i>"Does it remind you of your favorite candy bar?"</i></div>
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Hubby:<i>"Nope, but you're close."</i></div>
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Me:<i>"Huh? But what do you mean? Aw, I was kinda hoping you loved it." </i></div>
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Hubby:<i>"I do love it! But this isn't an Almond Joy. THAT is my favorite candy bar. You should try to make that next time."</i></div>
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Grrrrrrrrrr...</div>
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So there you have it. My sad little attempt at redeeming myself fell short by a nut. Bummer. Well, I guess I could make these again and add almonds or roasted pumpkin seeds to make them nut-free. But that doesn't make me feel any better about forgetting what his favorite candy bar was. I was very close though. And they <i>do</i> taste like Mounds bars so I didn't completely miss the mark. Right? </div>
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<b>Allergy-Friendly Chocolate-Covered Coconut Patties</b></div>
<i>Makes about 24 pieces</i><br />
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<i>coconut patties:</i><br />
1 14 oz. bag of flaked coconut<br />
1 cup canned coconut cream*<br />
1 1/2 cups powdered sugar<br />
2 Tbs. coconut oil<br />
1/4 tsp. salt<br />
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<i>chocolate coating:</i><br />
1 10 oz. bag of non-dairy chocolate chips (I use Enjoy Life Brand mini chocolate chips)<br />
1 tsp. coconut oil<br />
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*Coconut cream is thicker than coconut milk, which works better for making the coconut patties. If you cannot find coconut cream, you can substitute by using just the creamy part of the coconut milk. To do this, chill 1 to 2 cans of coconut milk overnight. Turn over the cans and open to drain the clear liquid. Scoop out the solidified portion that's left in the can and use it for the recipe.<br />
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<i>To make the coconut patties: </i></div>
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Place flaked coconut in a food processor. Pulse until the flaked coconut is chopped into smaller pieces. Combine flaked coconut, coconut cream, powdered sugar, coconut oil and salt in a saucepan and cook over medium heat until well combined. Remove from heat and transfer into a bowl. Refrigerate for at least 30 minutes or until it reaches a slightly firm consistency. Scoop about a tablespoonful onto a baking sheet lined with parchment paper. Gently flatten into patties and return to the fridge to chill for another 30 minutes or until firm.</div>
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<i>To make the chocolate coating: </i><br />
In a double-boiler on low heat, melt the chocolate chips and coconut oil; remove from heat. Dip each pattie into the melted chocolate, quickly coat them on both sides and remove with a fork or dipping tool. Gently shake off any extra chocolate and place them back on the baking sheet. Return to the fridge to chill for about 30 minutes or until firm.<br />
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Store them in an airtight container. You can keep them in the fridge for up to 2 weeks. <br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-57200959565133822222015-06-13T21:45:00.002-07:002015-08-27T21:14:31.030-07:00Allergy-friendly Vegan Blueberry Muffins <div class="separator" style="clear: both; text-align: center;">
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The kids are on summer break right now, which means our mornings are a lot less hectic than usual. No more dragging them out of bed to get ready, then rushing to finish breakfast so they can make it to school on time. <i>You feel like waking up after 8 o'clock? No problem! </i> You can even stay in your pajamas till noon because Mommy will still be in her pajamas too! <i>Hey, we're on vacation time :-) </i><br />
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Lazy days like these call for even lazier breakfasts. If all I have to do is grab something quick from the fridge in the morning, that's all good. But sometimes I need to put in<i> just a little bit </i>more effort, like maybe warming up some <a href="http://artofdessert.blogspot.com/2010/06/egg-free-pancakes.html">pancakes</a> in the microwave or toasting some <a href="http://artofdessert.blogspot.com/2012/12/best-vegan-waffles-ever.html">waffles</a> in the oven, to make everyone happy. That's when planning ahead really pays off. So on my more productive days, I make a double batch (sometimes triple) of pancakes or waffles, so I can store them in the fridge to reheat and eat later. <i>Smart!</i><br />
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It's been a while since I've made blueberry muffins so I decided to take my <a href="http://artofdessert.blogspot.com/2010/01/egg-free-blueberry-muffins.html">egg-free blueberry muffin recipe</a> and make it vegan. I switched out the milk, butter and yogurt for dairy-free ingredients like vegetable oil and applesauce. While I was tinkering with the recipe, I discovered that adding one new ingredient really made these muffins come alive with flavor. Lemons! A little bit of lemon juice and lemon zest to be exact. Without them, these muffins would just taste <i>blah and boring.</i><br />
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When you take a bite of these blueberry muffins, you'll probably be just as stunned as my friends and family were. <i> "These are vegan? No way! They taste like regular blueberry muffins." </i>If they can't tell what's missing, then I know I have a good recipe in my hands. And it's definitely worth making ahead of time so we can wake up and enjoy them for lazy mornings in our pajamas :-)<br />
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<b>Allergy-friendly Vegan Blueberry Muffins</b><br />
<i>Makes about 1 dozen muffins</i><br />
<i>Allergy Note: contains wheat </i><br />
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2 cups flour<br />
1 Tbs. baking powder<br />
1 tsp. salt<br />
1 cup granulated sugar<br />
1 cup unsweetened applesauce<br />
3/4 cup vegetable oil<br />
1 Tbs. fresh lemon juice<br />
2 tsp. vanilla extract<br />
1/4 tsp. fresh lemon zest<br />
1 cup blueberries *<br />
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* I recommend wild blueberries if they're available. They're smaller but much more flavorful than the regular blueberries. I usually find them in the frozen section in my local grocery store. Note: If using frozen blueberries, do not thaw them. Dredge them in a little flour before gently folding them into the batter.<br />
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Preheat oven to 375 degrees F. Grease and flour muffin pan or use paper liners. In a small bowl, sift together flour, baking powder and salt. In a medium bowl, blend together sugar, applesauce, oil, lemon juice, vanilla extract and lemon zest. Add in the dry ingredients; mix until combined. Gently fold in blueberries. Divide the batter equally to fill the prepared muffin pan. Bake for 20 to 25 minutes or until golden brown. Allow to cool completely on a wire rack before serving.<br />
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You can store these muffins in the fridge for up to 2 weeks or the freezer for up to a month. Just make sure they're stored in an airtight container or freezer-safe plastic bags. Simply reheat them in the microwave for a few seconds and enjoy :-)<br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1tag:blogger.com,1999:blog-3030259586339380951.post-84379518856255514312015-05-19T17:41:00.001-07:002015-08-27T21:15:12.876-07:00Allergy-Friendly Jam Thumbprint Cookies (Vegan)<div class="separator" style="clear: both; text-align: center;">
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Can I just take a deep breath and...<i>whoooooooooo! </i><i>It's finally done. </i>We just finished renovating and it feels <i>w-o-n-d-e-r-f-u-l</i>.<br />
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Late last year, Hubby and I decided that we were ready to update our kitchen. It was something I always wished for since we moved into our house, but we had to put it off until we had the money and the time to do it. So after spending lots of time researching for materials and figuring out the cost and timeline, we decided to go for it.<br />
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Going through the whole renovation process was a bit crazier than I expected. It was definitely stressful and there might have been some crying involved at some point. But after a few delays here and there, it's finally finished. <i>Whew! </i>And now that I've reorganized everything and taken some time to appreciate every little nook and cranny of my new kitchen, I'm ready to get creative and try out some new recipes.</div>
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These cookies were inspired by my 5 year old. We were at the grocery store one day and he spotted some thumbprint cookies on the shelf. When he asked me if they were safe for him to eat, I looked at the back of the package to check for the ingredients. Unfortunately, they contained eggs and dairy so we had to put them back. But I promised him when we got home I'd try to figure out how to make an allergy-friendly version<i> just...for...him</i>.</div>
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<span style="text-align: center;">So I went ahead and got started on this recipe and guess who volunteered to help me? My adorable little kindergartener. He carried his step stool into the kitchen and place it right next to me. It was the cutest thing! And he did a pretty awesome job helping me measure out the </span><span style="text-align: center;">ingredients and pouring them into the bowl. He even took a turn holding the hand mixer (which he absolutely <i>loved</i>). We actually spent a couple of weekends in the kitchen testing and fine-tuning this recipe. And when I got two thumbs up from my pint-sized baking assistant, I knew we got it right. </span><br />
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These jam thumbprint cookies are crispy on the outside and chewy on the inside. The addition of rolled oats give these cookies a bit of a nutty flavor and texture. And of course, the gooey jam-filled center is, according to my tiny chef, "<i>the best part of all.</i>" He even has a special way of eating these cookies. <i>"You have to eat the edges first. That way, you get to eat the jam last."</i> Smart kid. He definitely takes after me :-) </div>
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<b>Allergy-Friendly Jam Thumbprint Cookies (Vegan)</b></div>
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<i>Makes about 2 dozen cookies</i></div>
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<i>Allergy Note: contains wheat ingredients</i></div>
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2 cups all-purpose flour</div>
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1 cup rolled oats</div>
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1/2 tsp salt</div>
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1 cup vegetable shortening </div>
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1/2 cup brown sugar</div>
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1/2 cup granulated sugar</div>
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1/4 cup applesauce</div>
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1 tsp. vanilla extract</div>
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1/2 tsp. lemon juice</div>
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1/4 tsp. lemon zest</div>
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1/2 cup jam (I used raspberry, apricot and grape)</div>
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Preheat oven 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat. </div>
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In a mixing bowl, cream together vegetable shortening, brown sugar and granulated sugar. Mix in applesauce, vanilla extract, lemon juice and lemon zest. Slowly add in flour, rolled oats and salt. </div>
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Take a spoonful of dough and roll it into a 1-inch ball. Place each ball of dough on the prepared baking sheet, spacing them about two inches apart. Using your thumb, press into the center of each ball, making a 1/2 inch indentation. Fill center with about 1/2 teaspoon of jam.</div>
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Bake for 15 to 20 minutes or until golden brown around the edges. Transfer onto a wire rack and allow to cool completely before serving.</div>
Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-20161032657920251922014-12-20T09:46:00.000-08:002015-08-27T21:18:59.814-07:00Classic Chocolate Truffles<div class="separator" style="clear: both; text-align: center;">
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Over the years, I've slowly come to realize that when it comes to making holiday treats, I need to simplify things. As much as I'd love to make all my favorite desserts for everyone, it's physically impossible for me to do it. <i> I've tried!</i> <i>Oh boy, have I tried!</i> And it was not pretty. All those late nights baking all sorts of cookies and making two or three or four different candies. Not sleeping! It was crazy! And I was crazy for putting myself through it! </div>
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So this year, I'm gonna try to be good to myself and maybe get a couple more hours of sleep. Instead of making an assortment of cookies, I'm gonna make <a href="http://artofdessert.blogspot.com/2010/09/simple-shortbread-cookies.html">just one</a> or <a href="http://artofdessert.blogspot.com/2008/10/my-ultimate-chocolate-chip-cookie.html">two</a>. If I'm shipping treats to out of town friends and family, I may just put together a cookie mix in a jar so they can just add the wet ingredients and bake them fresh whenever they want. And instead of an assortment of candies, I'm making a simple but classic one. </div>
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These classic chocolate truffles are very easy to make and only require a handful of ingredients. You can make them ahead of time and store them in an airtight container in the refrigerator until you need them. These will come in handy for last minute gifts. Just keep some gift boxes and tissue paper ready so you can just package them nicely.<br />
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<i>Happy Holidays Everyone and Have a Happy New Year!</i><br />
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<b>Classic Chocolate Truffles </b><br />
<i>Makes 40-50 truffles</i><br />
<i>Allergy Information: Contains dairy and soy ingredients</i><br />
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24 oz. (about 4 cups) bittersweet or semisweet chocolate chips<br />
1 cup heavy whipping cream<br />
4 Tbs. butter<br />
1/4 cup cocoa powder<br />
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Place the chocolate chips in a medium mixing bowl and set aside. In a small saucepan, heat the heavy cream and butter until simmering. Gently pour over the chocolate chips. Wait for 1-2 minutes; stir until smooth. Pour into a glass baking dish and refrigerate for at least 1 hour or until the mixture is slightly firm.<br />
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Line a baking sheet with parchment paper or aluminum foil. Scoop out teaspoonfuls of truffle and roll them into balls. Refrigerate them for 30 minutes or until firm.<br />
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Sift cocoa powder into a small bowl. Coat each truffle with cocoa powder. You can keep the truffles in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to reach room temperature before eating.Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com3tag:blogger.com,1999:blog-3030259586339380951.post-61069685862194718692014-11-23T16:05:00.000-08:002016-10-09T15:43:02.120-07:00Maple Syrup Cinnamon Rolls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJXCsKmHKtjFMnTS9c5HLqslZJbhMCr0iCVH17K6EoY6_KnwGgwmnFjLxslyKI2ksXFPFzYkVE2lrOwYjH2l66CJDE-iULevnwCDDMXhXotpEwT6zziZxrIGH6yODpbXcMcHExaiVDsVu/s1600/IMG_2217+(1).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJXCsKmHKtjFMnTS9c5HLqslZJbhMCr0iCVH17K6EoY6_KnwGgwmnFjLxslyKI2ksXFPFzYkVE2lrOwYjH2l66CJDE-iULevnwCDDMXhXotpEwT6zziZxrIGH6yODpbXcMcHExaiVDsVu/s640/IMG_2217+(1).jpeg" width="640" /></a></div>
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There's just something magical about the smell of cinnamon. Whether you're baking a pie or a batch of cookies, this sweet and spicy scent will find its way into every corner of the house and beckon you to follow its trail back into the kitchen. To me, it's the quintessential scent of the holidays. And these warm and cozy cinnamon rolls will definitely bring some holiday cheer into your home. </div>
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What I love about these cinnamon rolls is that they have just the right amount of cinnamon swirled into them. There's nothing worse than biting into a cinnamon roll with a wimpy amount of cinnamon. Another wonderful thing about these cinnamon rolls is that they stay soft and chewy for days, even after I stored them in the refrigerator (my secret: I used my <a href="http://artofdessert.blogspot.com/2014/02/pandesal-filipino-bread-rolls.html">pandesal recipe</a> for the dough). Also, instead of spreading <a href="http://artofdessert.blogspot.com/2008/09/few-of-my-favorite-frostings.html">cream cheese frosting</a> or a powdered sugar glaze over them, I brushed some maple syrup instead. It gave the cinnamon rolls just a light kiss of sweetness as well as a mouthwateringly delicious gloss.<br />
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I hope you make these cinnamon rolls and let the sweet scent of the holidays fill your home :-)<br />
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<b>Maple Syrup Cinnamon Rolls</b><br />
<i>Makes 12 cinnamon rolls</i><br />
<i>Allergy note: contains wheat ingredients</i><br />
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<i>for the dough:</i><br />
4 cups bread flour<br />
1/3 plus 2 Tbs. cups sugar<br />
2 tsp salt<br />
1 3/4 cup warm water<br />
2 1/4 tsp (1 packet) rapid rise yeast<br />
2 tsp sugar<br />
vegetable oil, for coating the bowl<br />
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<i>for the filling:</i><br />
2 Tbs. vegetable oil<br />
1/2 cup brown sugar<br />
2 Tbs. ground cinnamon<br />
a pinch of salt<br />
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for the glaze:<br />
1/4 cup maple syrup<br />
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In a large mixing bowl, dissolve the yeast and 2 tsp. sugar in warm water. Wait about 10 minutes for the yeast to activate (you'll see the liquid become frothy). In a medium mixing bowl, sift together bread flour, sugar and salt. Pour in a cup of the flour mixture into the yeast/water. Add the remaining flour, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl. Knead for about 10 minutes or until it becomes smooth and elastic. You can do this by hand onto a lightly floured surface but I prefer using the dough hook attachment in my stand mixer or hand mixer. Lightly coat a bowl with oil then place the dough inside; cover bowl with a damp towel or plastic wrap. Allow the dough to double in size, about 1 hour.</div>
Preheat oven to 350 degrees F. Lightly grease a 9x13 pan with oil or line with parchment paper. Turn over dough onto a lightly floured surface. Brush with oil and sprinkle with brown sugar, ground cinnamon and salt. Roll the dough and cut into 12 equal pieces. Place onto prepared baking pan. Cover with damp cloth or plastic wrap and allow to rise a second time for about 30 minutes. Bake for 30 minutes or until golden brown. Remove from oven and brush with maple syrup while warm. Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-64033153534741291722014-10-24T10:47:00.000-07:002015-08-27T21:19:45.834-07:00The Teal Pumpkin Project<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXVp0i75BaG-PNXs3IbAv4L0tcMDSm55dfc97wspKAhbw8ECrNJXDuPLru0W8LZW6GWEt_r08O4UaiSZjOnpz5hbtQZdHgk1kN_TzbyBcSlBlEQYWdZ4iZqfdq_yPlZQ0FCniHx3yjU9Q/s1600/IMG_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXVp0i75BaG-PNXs3IbAv4L0tcMDSm55dfc97wspKAhbw8ECrNJXDuPLru0W8LZW6GWEt_r08O4UaiSZjOnpz5hbtQZdHgk1kN_TzbyBcSlBlEQYWdZ4iZqfdq_yPlZQ0FCniHx3yjU9Q/s640/IMG_0007.JPG" width="640" /></a></div>
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Halloween is just a week away and my kids are super excited to go trick-or-treating with their friends. We've got our costumes picked out and our treat bags ready. And we got our pumpkins! But this year, we've done something special to them. We've painted them teal :-) <span style="background-color: white;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRKExKfwutrr6G9-xZOjshCuYUdEpoPC4BJ15t81tTEmW6kR0oMKGH9StG7_ltWwVInDtlpC8KteOamhwDpI4S7ZnN_FmfTd8iN6scbXYt6wrTfs050_9Vwyxb2IjtYEZGobexsSpFCAO/s1600/The-Teal-Pumpkin-Project-2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRKExKfwutrr6G9-xZOjshCuYUdEpoPC4BJ15t81tTEmW6kR0oMKGH9StG7_ltWwVInDtlpC8KteOamhwDpI4S7ZnN_FmfTd8iN6scbXYt6wrTfs050_9Vwyxb2IjtYEZGobexsSpFCAO/s640/The-Teal-Pumpkin-Project-2.png" width="640" /></a></div>
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For most kids, Halloween is a fun and exciting holiday but for children with food allergies, it can be very scary one. Many of the candies being given out contain peanuts, tree nuts, eggs, soy, wheat and dairy; any of which could potentially trigger an allergic reaction, sometimes a life-threatening one. So this year, the folks at the<a href="http://www.foodallergy.org/"> Food Allergy and Research Education</a> (also known as FARE) are encouraging everyone to help make trick-or-treating less scary by joining the <a href="http://www.foodallergy.org/teal-pumpkin-project#.VEqMKFboYy4">Teal Pumpkin Project</a>. To participate, just buy inexpensive non-food treats (see image below for ideas), paint a pumpkin teal and display it along with a <a href="http://www.foodallergy.org/document.doc?id=352">sign</a> in front of your house to let parents and kids know you have these non-food treats available. It's that simple! And it will make a world of a difference to so many kids with food allergies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUyCbh4dmEqUoIbe6G8vMxEjtmXgfdo0WLJeN3xbGNXmSrCHMx6knL92HC2GVTVgfeqw8zR1GR_p1T0v1G1KNEGaqri1tkR6cuUOql9PY67R7ZJqRZ5qzJB4OW1_H1cJuhAP4G-Amwv7g/s1600/The-Teal-Pumpkin-Project-5.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUyCbh4dmEqUoIbe6G8vMxEjtmXgfdo0WLJeN3xbGNXmSrCHMx6knL92HC2GVTVgfeqw8zR1GR_p1T0v1G1KNEGaqri1tkR6cuUOql9PY67R7ZJqRZ5qzJB4OW1_H1cJuhAP4G-Amwv7g/s640/The-Teal-Pumpkin-Project-5.png" width="640" /></a></div>
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As a mom of two boys with multiple food allergies, this means a lot. Hubby and I do our best to safeguard them on Halloween. We've tried sorting out candies after we go trick-or-treating and discarding the ones they're allergic to. We've tried trading their entire treat bag for toys or "safe" candies we bought for them. We've even tried to skip trick-or-treating all together and just stay in to make allergy-friendly treats at home and watch a scary movie. But this new campaign means we can take the boys trick-or-treating and know that when they knock on someone's door, there's something safe for them there. </div>
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So I hope you'll join us and paint your pumpkin teal too :-) </div>
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-9122276890486977792014-09-29T23:20:00.001-07:002015-08-27T21:20:12.262-07:00Oatmeal Cranberry Chocolate Chip Cookies (Vegan)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6DK9Q-KvnvcSEM17cChIwp3mZp_tuRBxEK-LHMPMxLqKdi4Pe7dbeC3i9d4BS9bn1oA-Hv8utob621Szx21WRI_hVp4oDkrVW4VSEbxr09OdHeRHMVkW4P5B814Aj_ZiRK3r2D-tjL9B/s1600/IMG_4555.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6DK9Q-KvnvcSEM17cChIwp3mZp_tuRBxEK-LHMPMxLqKdi4Pe7dbeC3i9d4BS9bn1oA-Hv8utob621Szx21WRI_hVp4oDkrVW4VSEbxr09OdHeRHMVkW4P5B814Aj_ZiRK3r2D-tjL9B/s640/IMG_4555.JPG" width="640" /></a></div>
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<b><i>"If at first you don't succeed, try, try again."</i></b></div>
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As much as I love being creative in the kitchen, sometimes trying to figure out how to make a recipe allergy-friendly can drive me downright crazy. I try my best to make desserts taste just like the "normal" ones, but when a test recipe doesn't quite meet my expectations, I become almost obsessed with getting it right. It practically consumes me. Sometimes it even keeps me up at night. I sit in bed thinking of what I could've done differently or what other ingredients I could've used. It's kinda annoying really. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYwYwtqsNgaqxfCeBGs9VMuYDFlpJwRYDwfGFvQPtiMxOTc3UCP_BYscnwYcCvfAsumZw3T1wAgf6HrtCBoGZ7ELrqwm0KTRTjSME6mtwsD_CJlDpjsO4TZgbriG2IFMXFlyCuujVaKEg/s1600/IMG_4543.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYwYwtqsNgaqxfCeBGs9VMuYDFlpJwRYDwfGFvQPtiMxOTc3UCP_BYscnwYcCvfAsumZw3T1wAgf6HrtCBoGZ7ELrqwm0KTRTjSME6mtwsD_CJlDpjsO4TZgbriG2IFMXFlyCuujVaKEg/s640/IMG_4543.JPG" width="640" /></a></div>
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When I stumbled across <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/oatmeal-cranberry-and-chocolate-chunk-cookies-recipe.html">Giada De Laurentiis' Oatmeal, Cranberry and Chocolate Chunk Cookies</a>, I wanted sooo badly to make them. But I had to figure out a way to make them egg-free and dairy-free for the boys. At first, I tried replacing the egg with applesauce and the butter with vegetable shortening. I tasted some of the cookie dough before baking it and I felt like it needed a bit more sweetness. So I added a little more brown sugar. I scooped them onto the baking sheet, put them in the oven and crossed my fingers...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-fVRXl1Ty9WeG7bS4LawSspRRjatBdBj02GjYIXEG50t6b7oKsnqq_0guo8bLUsEc_wr0UtFSSdwdXmcWF-h-kQS9nlIKapUw8txHa7pZaLUoJI3btSSArciChvmeaXG2fmSeO2mj1gP/s1600/IMG_4393+(1)%2B(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-fVRXl1Ty9WeG7bS4LawSspRRjatBdBj02GjYIXEG50t6b7oKsnqq_0guo8bLUsEc_wr0UtFSSdwdXmcWF-h-kQS9nlIKapUw8txHa7pZaLUoJI3btSSArciChvmeaXG2fmSeO2mj1gP/s640/IMG_4393+(1)%2B(1).JPG" width="640" /></a></div>
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Well, they didn't turn out the way I hoped they would. The cookies were really flat and even though they tasted okay (my boys kept going back to the kitchen for more), I wanted to rework the recipe. For the second batch, I tried adding more flour but the resulting cookies were too cakey. So I went back and reworked it again. For the third batch, I kept the original amount of flour but added more rolled oats. They looked a lot better but they needed a little bit more flavor. So I decided to add some more vanilla extract, a teeny bit more ground cinnamon and replaced some of the applesauce with orange juice. Here goes nothing...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZUdwI4d-R6B94LeRGZwyKXVmueSvOEyD_b4eyWJsZU08-uGfrgItIIbMJQhTnKtt8nuynjStUhrZJhsk_32dAxNzwt1yG827H6_qSRLMOFfX1PguPO3rj9ptQtBfc2D1slV5DFJMoEhn/s1600/IMG_4559.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZUdwI4d-R6B94LeRGZwyKXVmueSvOEyD_b4eyWJsZU08-uGfrgItIIbMJQhTnKtt8nuynjStUhrZJhsk_32dAxNzwt1yG827H6_qSRLMOFfX1PguPO3rj9ptQtBfc2D1slV5DFJMoEhn/s640/IMG_4559.JPG" width="640" /></a></div>
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At last! We got a winner! Only took me a few tries. LOL These cookies turned out just the way I had hoped. Adding more rolled oats helped them hold together better and adding more vanilla extract and ground cinnamon gave it the extra flavor it needed. I'm so happy with how these cookies turned out and most importantly, the boys love them! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0pXdDOeH8TNQE0HrJg8xIOMRxAyeJI8_3VutR5qyPob9eLKYpbpzsNGYpsNXNfiqwcH6K2OfAW1tQBpysyEtLwsE7E3sBuV5xuvfzTQJQPkk8cuPVRFSvq_qQo0XqEKuFBaKsBhJ2AeF/s1600/IMG_4558.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0pXdDOeH8TNQE0HrJg8xIOMRxAyeJI8_3VutR5qyPob9eLKYpbpzsNGYpsNXNfiqwcH6K2OfAW1tQBpysyEtLwsE7E3sBuV5xuvfzTQJQPkk8cuPVRFSvq_qQo0XqEKuFBaKsBhJ2AeF/s640/IMG_4558.JPG" width="640" /></a></div>
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<b>Oatmeal Cranberry Chocolate Chip Cookies (Vegan) </b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/oatmeal-cranberry-and-chocolate-chunk-cookies-recipe.html">Giada De Laurentiis' recipe</a> </i><br />
<i>Makes about 2 1/2 dozen cookies</i><br />
<i>Allergy note: contains wheat ingredients</i><br />
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1 cup flour<br />
1 tsp. ground cinnamon<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup shortening<br />
3/4 cup brown sugar<br />
1/2 cup granulated sugar<br />
2 tsp. vanilla extract<br />
2 Tbs. unsweetened applesauce<br />
2 Tbs. orange juice<br />
2 1/2 cups rolled oats<br />
1 cup dried cranberries<br />
1/2 cup non-dairy chocolate chips or chunks (I like using Enjoy Life brand)<br />
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Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mat.<br />
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In medium bowl, combine flour, ground cinnamon, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together shortening, brown sugar and granulated sugar until light and fluffy. Mix in vanilla extract, applesauce and orange juice. Add in the flour mixture, rolled oats, dried cranberries and chocolate chips. <br />
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Using a cookie scoop, scoop out the dough and place them onto the prepared baking sheet about 2 inches apart. Gently press down to slightly flatten each cookie dough. Bake for 12-15 minutes or until golden brown around the edges. Allow cookies to cool completely before removing from baking sheet. Serve with a glass of non-dairy milk (as pictured above).<br />
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<i>Please note: I am not a paid endorser nor did I accept any free samples of the products mentioned in this post. I purchased these items myself and wanted to mention them by brand name because I tried them and genuinely liked time :-) </i><br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com4tag:blogger.com,1999:blog-3030259586339380951.post-51763169089834462262014-08-30T23:32:00.000-07:002015-08-27T21:25:44.390-07:00OMG! Chocolate Cream Pie (No-Bake & Egg-Free)<div class="separator" style="clear: both; text-align: center;">
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Yes. You read that right. I named this the "OMG! Chocolate Cream Pie" and for good reason. Not only are you gonna say "OMG!" when you see this gorgeous thing, you're gonna say "OMG!" when you bite into it. Creamy. Chocolatey. Crunchy. Yup. OMG pretty much describes it. </div>
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Oh, and did I mention that you don't need to bake this pie AND you don't need to use eggs? Seriously. All you need to do is mix together the ingredients, pour it into a pie crust, chill it in the fridge and voila!<i> It's pie time!</i></div>
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So what's the magic behind this no-bake, egg-free chocolate cream pie? Two things: whipping cream and instant chocolate pudding mix. Now, normally you'd add milk to instant pudding mix to make, well, pudding. But if you use whipping cream, it becomes this rich and creamy filling. It almost tastes like chocolate mousse. I mean, you can probably just spoon it into some pretty glasses and serve them as chocolate mousse if you want. It's gonna be amazing. But wait till you put this into an Oreo pie crust. <i>Uh huh</i></div>
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For ease and convenience, I decided to use a ready-made Oreo pie crust but you can make your own from scratch if you want (here's a <a href="http://bakingbites.com/2013/07/no-bake-oreo-pie-crust/">link</a> to a recipe I found). Now, a word of caution about the whipped cream. The first time I made this pie, I used Reddiwip. You know, that whipped cream in a can thing. Well, if you're using Reddiwip, I suggest you wait until you're about to serve it because guess who topped the pie with a mountain of Reddiwip and put it back in the fridge? Yessir! I made that stupid mistake. I opened the fridge hours later, only to find a puddle of what used to be whipped cream all around the pie. It was really sad. But we still ate the pie. So a word to the wise: only use Reddiwip when you're ready to serve the pie and not a minute earlier.<br />
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I kinda got burned from that whole Reddiwip experience so the next time I made the chocolate cream pie, I decided to use stabilized whipped cream (see recipe below). It behaves a lot better than regular whipped cream and I could even store it in the fridge overnight without the risk of it falling apart. <br />
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As for the toppings, you can go whichever way you want with this but I personally like using roughly chopped milk chocolate. It really works well with the light whipped cream and chocolatey pie filling. You can also use dark chocolate or maybe even toffee bits or caramel. And for a touch of color and a contrast in flavor, I love using tart red raspberries. It's like putting on red lipstick; it makes the pie go from "oh wow" to "OMG!"</div>
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<i>Hey, hey!</i> Between you and me, I was actually thinking about calling this pie another "O" word, but I wanted to keep it PG just in case my grandma's reading this. But if you wanna call this pie the other "O" word, go right ahead. Just don't say anything to my grandma. </div>
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<b>OMG Chocolate Cream Pie (No-Bake & Egg-free)</b></div>
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<i>10-12 servings</i></div>
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<i>Allergy Note: Contains wheat and dairy ingredients </i></div>
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ready-made Oreo pie crust</div>
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2 cups whipping cream</div>
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1 cup milk</div>
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5.1 oz. box Jell-O instant chocolate pudding mix</div>
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1/4 cup cocoa powder, sifted</div>
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1 Tbs. sugar</div>
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Reddiwip or stabilized whipped cream*</div>
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Milk chocolate (roughly chopped) </div>
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Fresh raspberries </div>
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To make the filling, combine whipping cream, milk, chocolate pudding mix, cocoa powder and sugar in a large mixing bowl. Gradually beat together the ingredients until thickened. Transfer the filling into the Oreo pie crust. Refrigerate for at least one hour. Top with Reddiwip or whipped cream, chocolate and raspberries just before serving.</div>
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Stabilized Whipped Cream Frosting:<br />
4 Tbsp. water</div>
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1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)</div>
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2 cups whipping cream, cold</div>
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1 8-ounce cream cheese, room temperature *</div>
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1/2 cup granulated sugar</div>
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1/8 tsp. salt</div>
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1 tsp. vanilla extract<br />
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In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.<br />
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Combine the whipped cream cheese, whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks.</div>
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-11188177748181683522014-05-06T14:12:00.000-07:002015-08-27T21:20:48.593-07:00Lemon and Lavender Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
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I've kinda been daydreaming lately. Hubby and I have been talking about redoing the backyard this year. We haven't really done much to it since we moved in. We have a nice lawn and some shrubs on the slope, but I think we're ready to give it a makeover.<br />
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So now I'm trying to envision what my dream backyard would look like. I see beautiful pink roses cascading over an arbor. I see a row of fragrant purple lavenders and lush green hedges. I see lemon trees and a planting bed with herbs and tomatoes. I see twinkle lights, <i>LOTS</i> of twinkle lights, strung across a wooden pergola. Basically, I'm dreaming of a Lowe's commercial...set in Provence I guess.<br />
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Well, I'm not sure if this dream backyard is gonna happen any time soon. Because after consulting with a few people on how much everything's gonna cost, all my hubby saw was money flying out the window. So we'll have to wait and see. But in the meantime, all this daydreaming got me thinking of what I could make if I had lemons and lavenders growing in my backyard. <br />
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These shortbread cookies are so light and buttery, with just a touch of lemon zest and dried lavender to give them the most beautiful scent. These will be perfect to serve at a spring or summer party or to give as party favors. And with Mother's Day just a few days away, a box of these shortbread cookies with a bouquet of flowers will be a great gift for Mom :-)<br />
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<b>Lemon and Lavender Shortbread Cookies</b><br />
<i>Makes about 2 1/2 dozen cookies</i><br />
<i>Allergy Note: contains wheat and dairy ingredients</i><br />
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2 1/4 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1 Tbs. dried lavender<br />
1 cup butter, softened to room temperature<br />
3/4 cup sugar<br />
zest from one large lemon<br />
2 tsp. lemon juice<br />
Sugar for sprinkling<br />
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Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper or silicone baking mat. In a medium mixing bowl, sift together flour, salt and dried lavender. Set aside. Using an electric mixer, cream butter and sugar till smooth. Mix in lemon zest and lemon juice. Add flour mixture and mix until combined. Use a cookie scoop to portion out the cookie dough, about 2 inches apart onto prepared cookie sheets. Gently press down on each cookie and lightly sprinkle the tops with sugar. Bake for 20 minutes or until lightly brown around the edges. Cool completely before serving. <br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com0tag:blogger.com,1999:blog-3030259586339380951.post-66070501565727342542014-02-27T13:42:00.001-08:002015-08-27T21:27:39.490-07:00Pandesal (Filipino Bread Rolls)<div class="separator" style="clear: both; text-align: center;">
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Growing up in the Philippines, I would always wake up to a familiar sound outside my window. It would start out as a faint echo from a distance and as it came closer, it would become this big, bellowing voice that called out,"Teeee....naaaaaaaaaah....paaaaay!" It was Mang Tinapay! That was what we called the man who sold fresh bread rolls every morning. Before the crack of dawn, he would fill the back of his bicycle with a basket full of tinapay. Then he'd head out to our neighborhood, just when everyone was waking up. Sometimes I'd wait outside with my Lola, clutching my money in my hand, ready to buy a bag from him. When he'd reach the front of our house, he'd stop his bike and I'd politely ask him,"Isang supot po." He'd open the lid, pluck each tinapay out of his basket and drop them in a bag. He had this cool way of closing the bag: he'd take each end and spin it around a couple times. That was always fun to watch. </div>
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The tinapay I loved so much as a child is more commonly known as pandesal, which is kind of a misnomer (translation is "salted bread') because it's actually a sweet bread roll. Everyone has their own special way of enjoying it. Most like eating them plain straight out of the bag. My Lola loves dunking it in her coffee. My friends like to eat it with corned beef or Spam (Filipinos <i>love</i> their canned meats). Of course my favorite <i>palaman</i> (which means "filling" in the Tagalog) is sweet coco jam made of coconut milk and sugar. It's <i>ridiculously</i> good! </div>
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There's really nothing better than hot pandesal. You'll hear Filipinos from all over say this, because when you bite into a fresh pandesal while it's still soft and warm...it's just<i> heavenly</i>. I feel lucky that there's a wonderful bakery here in San Diego called <a href="http://www.valeriosbakery.com/">Valerios</a> that bakes them daily. You walk into their shop and the mouthwatering aroma of pandesal baking in the oven just fills the air. They also sell day-old pandesal by the bag (most Filipino stores and Asian supermarkets sell them too), but they're not as drool-inducing as the hot and fresh ones straight out of the oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS0IDOJAqLy3rQ9B92MXRS7M9zvWNZdg3_sQ9GfdoQDcmk0ps6eFRpt8JlYQYAK1Xj0V95SkDbqD2F6yy4Jo6ksQNie5ZlEBj6Gn4vpUjQXONCuG8iTRZYkJyhx516LbbQcD-5VglVp1O/s1600/photo+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiS0IDOJAqLy3rQ9B92MXRS7M9zvWNZdg3_sQ9GfdoQDcmk0ps6eFRpt8JlYQYAK1Xj0V95SkDbqD2F6yy4Jo6ksQNie5ZlEBj6Gn4vpUjQXONCuG8iTRZYkJyhx516LbbQcD-5VglVp1O/s640/photo+(3).JPG" width="640" /></a></div>
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Even though I'm just minutes away from Valerios and I can pick up a bag of hot pandesal whenever I want, I thought it can't hurt to learn how to make them at home. I know that sounds daunting and believe me, as much as I love to bake, I never quite embraced the process of bread-making. All the kneading and waiting for the dough to rise (twice!), I'm just too impatient for it. BUT after watching a tutorial on how to make pandesal, I just <i>had</i> to try it! The first time I made them (see photo above), my impatience got the best of me and they didn't come out quite right. They tasted like pandesal but they were a little dense. The second time I made them (see photo below), I waited longer for the dough to rise and they turned out a lot better. By the third time I made them, They were soft, fluffy and <i>delicious</i>! So the take-home lesson here kids: <i>practice, practice, practice...a</i><i>nd be patient! </i> Trust me. It's worth all the waiting. Just do some yoga or something while the dough is rising. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-fiZ2kPt4Ej1XOt7iNg_GF6bZAeopWkOIGod5Zvs5p0wbJy_StgixLN3a3KKIVZJZz51m3OyeCC_d9b4zBshySuvKbV-Om4Z-Yhyphenhyphen4RfCQeIXz9j3G9ov7Ldk409VVT4vIwUTp5fCThKD/s1600/photo+(4).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-fiZ2kPt4Ej1XOt7iNg_GF6bZAeopWkOIGod5Zvs5p0wbJy_StgixLN3a3KKIVZJZz51m3OyeCC_d9b4zBshySuvKbV-Om4Z-Yhyphenhyphen4RfCQeIXz9j3G9ov7Ldk409VVT4vIwUTp5fCThKD/s640/photo+(4).JPG" width="640" /></a></div>
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A special thanks to Malou from <a href="http://www.skiptomalou.net/">Skip to Malou</a> for sharing your how-to video. I can now have my pandesal moment at home whenever I want :-) XOXO </div>
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<b>Pandesal (Filipino Bread Rolls) </b></div>
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<i>Adapted from <a href="http://www.youtube.com/watch?v=LvP-zCMTkMg">Skip to Malou</a></i></div>
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<i>Makes 16 rolls </i></div>
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<i>Allergy Note: contains wheat ingredients</i></div>
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4 cups bread flour</div>
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1/3 cup plus 2 Tbs. sugar </div>
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2 tsp. salt</div>
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1 3/4 cups warm water</div>
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2 1/4 tsp. (1 envelope) dry yeast (I use "Rapid Rise")</div>
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2 tsp. honey or sugar</div>
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3 Tbs. vegetable oil</div>
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1/4 cup bread crumbs</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiXWfT7nspKvXa4cEdSG2qa4QSdfxj2i8QsA3kUCgH3BOEOGTfG-jNflJep2hY-msbxlLDI022tdDHgCw9uzJscUri22zQMf2mV6P6_Gx2sxP3pXP-3dhiE7WPWxzwzfU4-ajUx_PHwCW/s1600/IMG_4377.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiXWfT7nspKvXa4cEdSG2qa4QSdfxj2i8QsA3kUCgH3BOEOGTfG-jNflJep2hY-msbxlLDI022tdDHgCw9uzJscUri22zQMf2mV6P6_Gx2sxP3pXP-3dhiE7WPWxzwzfU4-ajUx_PHwCW/s640/IMG_4377.JPG" width="640" /></a></div>
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In a large mixing bowl, dissolve the yeast and honey in warm water. Wait about 10 minutes for the yeast to activate (you'll see the liquid become frothy). Add oil into the yeast mixture. In a medium mixing bowl, sift together bread flour, sugar and salt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz4scCe5ycuiuqHldxORcS76tIExATePcCelcdBAa6kcq1KQBn-Zsl2QQl2_YIAHAb7ppUwmQMPxkOPuLSwUFqofOg5Zm-6YF5ZqgmAdfFtztGyGfgKp1Iz5ictwPvqoesFO4yKULMZk1/s1600/IMG_4380+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz4scCe5ycuiuqHldxORcS76tIExATePcCelcdBAa6kcq1KQBn-Zsl2QQl2_YIAHAb7ppUwmQMPxkOPuLSwUFqofOg5Zm-6YF5ZqgmAdfFtztGyGfgKp1Iz5ictwPvqoesFO4yKULMZk1/s640/IMG_4380+%25281%2529.JPG" width="640" /></a><br />
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Pour in a cup of the flour mixture into the yeast/water. Add the remaining flour, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl.</div>
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Knead for about 10 minutes or until it becomes smooth and elastic. You can do this by hand onto a lightly floured surface but I prefer using the dough hook attachment in my hand mixer or stand mixer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBTkufyhDII5Cf1tcCuJx__mJdic8IDJ1MDXo6hEnsEz_GmsJXssqSNpvHgeQkR0U9rdI1yXm7sf5NBet0Wp_8TFSENMZ17cHapFDO9_rpQ1P7bqjgREwCe92dN-g3zbJmDjf1di9WTzz/s1600/IMG_4386.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBTkufyhDII5Cf1tcCuJx__mJdic8IDJ1MDXo6hEnsEz_GmsJXssqSNpvHgeQkR0U9rdI1yXm7sf5NBet0Wp_8TFSENMZ17cHapFDO9_rpQ1P7bqjgREwCe92dN-g3zbJmDjf1di9WTzz/s640/IMG_4386.JPG" width="640" /></a></div>
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Lightly coat a bowl with oil then place the dough inside; cover bowl with a damp towel or plastic wrap. Allow the dough to double in size, about 1 hour.<br />
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Place breadcrumbs in a bowl. Line a baking sheet with parchment paper or silicone baking mat. Turn the dough onto a lightly floured surface and gently shape into approximately a 8x10 rectangle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-ovtQFmf77MS2E2R-3xZJL4aou9XpnOFXkxr5impRC4Z4GjrbbB__lCH0zW4BlSdStQGxN7aZ6bozfYJ5PvqAopeJskfNFebm1cbKiE7NrmBbURgP0TMeMy4D41W38OXDosaJR56cYVu/s1600/IMG_4391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-ovtQFmf77MS2E2R-3xZJL4aou9XpnOFXkxr5impRC4Z4GjrbbB__lCH0zW4BlSdStQGxN7aZ6bozfYJ5PvqAopeJskfNFebm1cbKiE7NrmBbURgP0TMeMy4D41W38OXDosaJR56cYVu/s640/IMG_4391.JPG" width="640" /></a></div>
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Cut the dough into 4 strips.</div>
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Cut each strip into 4 pieces. Turn each piece over with the cut side facing up.</div>
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Gently press the top of each pandesal with breadcrumbs. Place them onto the prepared baking sheet about 1 inch apart. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1xQtZqDW_5fcy-kyyTm3jAXjncpfrsQXclQ86rOLevAoY01gm0x8ftM57VsIC2gjYUV7JL0jXh5rRt4JjlW49xKlQb_sx3FgnRpa3NXtPZOrf68Kx_FUkLiAFKA48HB7bBMqJudlmorV/s1600/IMG_4398.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1xQtZqDW_5fcy-kyyTm3jAXjncpfrsQXclQ86rOLevAoY01gm0x8ftM57VsIC2gjYUV7JL0jXh5rRt4JjlW49xKlQb_sx3FgnRpa3NXtPZOrf68Kx_FUkLiAFKA48HB7bBMqJudlmorV/s640/IMG_4398.JPG" width="640" /></a></div>
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Cover the baking sheet with a damp cloth or plastic wrap and allow to rise a second time, for about 30 minutes. Preheat oven to 375 F degrees. </div>
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Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool for about 15 minutes, then serve while still warm.<br />
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Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com2tag:blogger.com,1999:blog-3030259586339380951.post-61302376452913382162014-02-21T15:28:00.000-08:002015-08-27T21:28:12.637-07:00Egg-Free Vanilla Cupcakes with Salted Caramel<br />
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I've been asked many many times for an egg-free vanilla cupcake recipe...and so finally here it is! I've actually had this recipe for a while but since I was trying to "veganize" all my egg-free recipes for my little guy, I forgot about posting this one. I did mention it on my <a href="http://artofdessert.blogspot.com/2011/10/vegan-vanilla-cupcakes.html">vegan vanilla cupcake</a> post, but never bothered to share the recipe until now. I know, I know. I'm a dork. But I think I might be able to redeem myself with these amazing cupcakes. <br />
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These egg-free vanilla cupcakes are filled with luscious salted caramel and topped with something that I call a "hybrid" buttercream frosting. It's kind of a cross between an American buttercream and a European buttercream. I should probably call it sweetened whipped butter instead because that's pretty much what it tastes like to me. It was a <a href="http://artofdessert.blogspot.com/2008/10/accidental-frosting.html">complete accident how I created this frosting</a> but, hey, sometimes delicious things come from happy little accidents. And as if that wasn't enough, I finished these cupcakes with dripping salted caramel on top. Amazing right?<br />
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If you'd like to add a little crunch to these cupcakes, you can try sprinkling some toasted coconut on top or if you're not allergic to tree nuts, some sliced almonds or cashews would work as well. If you want to go with fruit, some sautéed apples or pears will be perfect with these. And of course, you can never go wrong with chocolate :-)<br />
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<b>Egg-free Vanilla Cupcakes with Salted Caramel </b><br />
<i>Makes 24 cupcakes</i><br />
<i>Allergy note: contains dairy and wheat ingredients</i><br />
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<i>egg-free vanilla cupcakes:</i><br />
3 1/2 cups flour<br />
4 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup butter, softened to room temperature<br />
1 3/4 cups granulated sugar<br />
2 tsp. vanilla extract<br />
2 tsp. corn syrup, honey or agave nectar<br />
2 Tbs. vinegar or lemon juice<br />
4 Tbs. orange juice<br />
1 1/2 cups milk (lukewarm)<br />
zest of one lemon (optional)<br />
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<i>salted caramel filling and topping:</i><br />
1 cup sugar<br />
2 Tbs. water<br />
1/2 tsp. lemon juice<br />
1/2 cup whipping cream<br />
2 Tbs. butter<br />
1/8 tsp. sea salt<br />
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<i>hybrid buttercream frosting:</i><br />
1 cup butter, softened to room temperature<br />
2 cups powdered sugar<br />
2 tsp vanilla extract<br />
1/2 cup warm milk<br />
1/4 cup cold whipping cream<br />
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<i>For the egg-free vanilla cupcakes: </i><br />
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Preheat oven to 325 degrees F. Prepare two muffin pans with paper cupcake liners.<br />
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Sift together flour, baking powder, baking soda and salt. Set aside.<br />
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In a medium mixing bowl, cream together butter and sugar till light and fluffy. Slowly add in vanilla extract and corn syrup. In a small mixing bowl, combine orange juice, vinegar and milk. Alternate adding the dry ingredients and wet ingredients into the butter/sugar mixture until well incorporated. Pour into prepared muffin pans (about 2/3 full).<br />
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Bake for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out dry. Let cool completely before decorating.<br />
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<i>For the salted caramel: </i><br />
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In a saucepan, combine the sugar, water and lemon juice. Cook over medium heat until the sugar starts to caramelize and turn golden brown. Carefully pour in the whipping cream. The caramel will start to bubble a lot at first but it will eventually calm down into a simmer. Add in the butter and sea salt; stir until combined. Set aside to cool.<br />
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<i>For the hybrid buttercream frosting: </i><br />
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Beat the butter, powdered sugar and vanilla extract at low speed until combined. Slowly add the warm milk. It will separate at first, but don't worry - give it a few minutes and it will start coming back together. Increase the speed a little to whip it up a bit. Slowly pour in the cold whipping cream. Whip for a few more minutes and it should start to look smooth. It may curdle or separate again when you pour in the whipping cream, but give it some time and it will smooth out again.<br />
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<i>Cupcake assembly:</i><br />
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Scoop out the center of each cupcake. You can use a melon baller or a corer. Fill the center with salted caramel. Using a pastry bag with a star tip, pipe the frosting on top of the cupcake. Drizzle about a spoonful of salted caramel over the frosting. <br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1tag:blogger.com,1999:blog-3030259586339380951.post-22317306052583363012014-02-10T10:50:00.000-08:002015-12-14T09:38:22.952-08:00Saltine Toffee Candy <div class="separator" style="clear: both; text-align: center;">
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<i>"Oh...my....GOSH! These are soooo gooooood!!!" </i></div>
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Yup! That pretty much sums up what everybody says after they've tried this saltine toffee candy. Ever since I've rediscovered how <i>insanely</i> <i>delicious</i> this is, I can't stop making it. No seriously, I've been making this toffee every week for the past month now. I've brought it to playdates, given it to my kids' teachers... <i>Heck! </i>I even brought a big box to my dentist! <i>Yeah.</i> I'm not too sure if that was a great idea though. I mean, it's like bringing all the food from the state fair to your doctor. Oh well. But I think her staff really loved it and I'm pretty sure they brushed and flossed afterwards. </div>
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I learned how to make this wonderful saltine toffee back in college. I had a study session to go to and I wanted to bring something for me and my friends to munch on while we cram for our test. I must've seen it on TV (I'm sure it was Paula Deen) or found it in a magazine and thought it was too good to pass up. It was <i>super super</i> quick and easy to make and it didn't require a lot of ingredients. It was <i>perfect</i> for a cash-strapped student like me, because I could afford to make a huge amount of toffee in no time flat and they tasted<i> AWESOME!</i></div>
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I think it's a no-brainer...I'll be making these for Valentine's Day :-) </div>
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UPDATE (2/11/14): Cate from <a href="http://chezcateylou.com/">Chez Catey Lou</a> came up with the brilliant idea of calling these <i>Valentine's Day Crack. </i> She made some saltine toffee during the holidays but she called them <i>Christmas Crack. </i>So when she saw this post, she called them Valentine's Day Crack and I just loved it! These are soooo addictive, it's really the perfect name for them. Thanks Cate! </div>
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<b>Saltine Toffee Candy (aka Valentine's Day Crack)</b><br />
<i>Adapted from <a href="http://candy.about.com/od/toffeerecipes/r/saltine_toffee.htm">About.com</a></i><br />
<i>Makes 48 toffee pieces</i><br />
<i>Allergy Note: contains wheat and dairy ingredients</i><br />
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48 saltine crackers (about 1 1/2 sleeves, enough to cover one baking sheet)<br />
1/2 cup butter<br />
1 cup dark brown sugar<br />
1-2 tsp. sea salt<br />
2 cups semi-sweet chocolate chips<br />
colorful sprinkles<br />
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Preheat the oven to 350F degrees. Line a baking sheet with a parchment paper or aluminum foil then lightly spray with nonstick spray.</div>
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In a small saucepan, place butter and brown sugar. Cook over medium heat until it reaches a rolling boil then carefully remove from stovetop and pour over the layer of saltine crackers. Use a offset spatula or spoon to spread the toffee mixture over all the saltines.<br />
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Bake at 350F degrees for 5 minutes or until the toffee mixture is bubbly. Remove from oven and sprinkle sea salt over the saltine toffee.<br />
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While the saltine toffee is still warm, sprinkle semi-sweet chocolate chips over them and wait for a minute or two.</div>
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Using an offset spatula or back of a spoon, spread the softened chocolate evenly over the saltine toffee.</div>
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Sprinkle colorful sprinkles all over the chocolate layer. <br />
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Place the baking sheet of saltine toffee in the refrigerator and allow to chill for about 15-30 minutes until the chocolate has set. Break apart into smaller pieces. I try to break them into the same saltine square shapes because I think it looks pretty, but that's just me. You can keep them in an airtight container in the refrigerator for up to a week.<br />
<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com2tag:blogger.com,1999:blog-3030259586339380951.post-5142088148491034432013-12-08T13:32:00.000-08:002015-08-27T21:32:54.230-07:00Vegan Banana Muffins<div class="separator" style="clear: both; text-align: center;">
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Can someone please explain to me how from Monday to Friday, I have to literally drag my kids out of bed to get ready for school BUT come Saturday morning, they're up at the crack of dawn? I can hear them down the hall, dumping their Legos on the floor. Oh what a lovely sound that is at six o'clock in the morning! Maybe I can get them to take up a quieter activity...like sleeping-in.</div>
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<i>Ahhhhhhhhhh...sleeping-in. </i>It's quite possibly one of my greatest pleasures in life. I don't need a spa day or a weekend away to recharge...just a couple extra hours of sleep will do it. Trust me, you <i>do not</i> want to be near me when I haven't had much sleep. It's not pretty. Poor Hubby had to learn this the hard way, so nowadays he's been ever-so-kind to take care of the kids in the morning so I can get some extra <i>zzzzzzz's </i>on the weekend. Sweet!</div>
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And to show my appreciation for letting me sleep-in, I made some vegan banana muffins! This is another reincarnation of my <a href="http://artofdessert.blogspot.com/2009/08/moms-banana-cake.html">Mom's Banana Cake</a>. I basically just omitted the eggs and replaced the milk with applesauce. I did tweak a couple of other ingredients but they were very slight changes to my mom's original recipe. The nice thing about these muffins is you can just pipe some frosting on top, add colorful sprinkles and <i>voila.</i>..you've got cupcakes!</div>
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<b>Vegan Banana Muffins</b></div>
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<i>Makes about 24 muffins</i></div>
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<i>Allergy Note: contains wheat ingredient</i>s</div>
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3 cups all-purpose flour</div>
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1 2/3 cups sugar</div>
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2 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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2 cups mashed bananas (approx. 4 medium-size bananas)</div>
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1-2 tsp. white or apple cider vinegar </div>
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2/3 cup vegetable oil</div>
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2/3 cup applesauce</div>
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2 tsp. vanilla extract</div>
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Preheat the oven to 350 degrees F. Grease two muffin pans with nonstick spray or line them with paper liners.<br />
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Sift together flour, sugar, baking powder, baking soda and salt. Set aside. In a large mixing bowl, combine mashed bananas, vinegar, vegetable oil, applesauce and vanilla extract. Add the dry ingredients; mix till combined. Pour into prepared muffin pans, about 2/3 full.<br />
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Bake for 20-25 minutes or until a toothpick inserted in the center comes out dry and clean. Allow to cool for 10-15 minutes before serving.Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com2tag:blogger.com,1999:blog-3030259586339380951.post-63284606246649547862013-11-26T13:03:00.003-08:002015-08-27T21:34:05.477-07:00Vegan Pumpkin Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusbUeLdyieUFLnGWO7BOW7wcQpdlYFD1bVoNFkMnIOOPj1QjK0xbusBEhB1lEX-lzh1rh95FwmoCK2XmWFx-zaGp7daRCPlsp8TLh7eyD-oP0LQMgYrEpnWy5pMA3gR0cyDxf67YQvpv8/s1600/IMG_4257.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusbUeLdyieUFLnGWO7BOW7wcQpdlYFD1bVoNFkMnIOOPj1QjK0xbusBEhB1lEX-lzh1rh95FwmoCK2XmWFx-zaGp7daRCPlsp8TLh7eyD-oP0LQMgYrEpnWy5pMA3gR0cyDxf67YQvpv8/s640/IMG_4257.JPG" width="640" /></a></div>
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I can't believe I'm saying this...but I think I'm starting to warm up to pumpkin. Well, just a little. I'm still steering clear of pumpkin pie. I've tried it a few times over the years and even with a mountain of whipped cream, I just don't enjoy it. I'm sorry. I just can't. It's not you, it's me. Something about it's texture and taste just doesn't make me happy. BUT I'm not dismissing pumpkin entirely. I did try to make <a href="http://artofdessert.blogspot.com/2011/11/egg-free-and-dairy-free-pumpkin-spice.html">pumpkin spice cupcakes</a> before and they were <i>deeeeelicious! </i>So I'm gonna give pumpkin another try. This time, I made cookies!<br />
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I found a recipe for pumpkin cookies and decided to use it as a starting point to make a vegan and allergy-friendly version for my kids. The recipe was on the back of an activity booklet my son brought home from a field trip to the pumpkin patch. I did some minor adjustments to the main components of the cookie dough, like replacing the eggs with a mashed banana and leaving out the glaze, and since my kids love chocolate, I substituted the raisins and nuts with chocolate chips.<br />
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These pumpkin chocolate chip cookies are soft and cake-like, which I normally don't prefer but in this case it works. And my kids absolutely loved them so I'm not complaining :-)<br />
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<b>Vegan Pumpkin Chocolate Chip Cookies </b><br />
<i>Makes about 4 dozen cookies</i><br />
<i>Allergy Note: contains wheat ingredients</i><br />
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1/2 cup shortening<br />
1 cup granulated sugar<br />
3/4 cup dark brown sugar<br />
1/4 cup mashed banana<br />
1 teaspoon lemon juice<br />
1 1/2 cups pumpkin puree<br />
1 teaspoon vanilla extract<br />
2 1/2 cups all purpose flour<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1 1/2 cup non-dairy chocolate chips (I like using Enjoy Life Brand Mega Chunks)<br />
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Preheat oven to 375 F degrees. Line four baking sheets with parchment paper or silicone baking mat.<br />
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In a mixing bowl, cream together shortening, granulated sugar, brown sugar, mashed banana and lemon juice. Mix in pumpkin puree and vanilla extract until combined. Add in dry ingredients and chocolate chips. Using a cookie scoop, drop the cookies about 2 inches apart onto prepared baking sheet. Bake for 15-20 minutes or until golden brown around the edges. <br />
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<i><b>Please note: I am not a paid endorser nor did I accept any free samples of the brands or products mentioned in this post. I purchased these items myself and wanted to mention them by name because I used them and genuinely liked time :-) </b></i><br />
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<br />Art of Desserthttp://www.blogger.com/profile/14564142059589559843noreply@blogger.com1