tag:blogger.com,1999:blog-86890352626827248692024-03-13T15:31:32.214-07:00Spache The SpatulaSimple day-to-day eats- from the ordinary to the extraordinary.Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-8689035262682724869.post-29097616099948710352011-07-26T00:11:00.000-07:002011-07-26T00:11:42.824-07:00Vanilla-Cherry-Bourbon Ice Cream with Bourbon Hot FudgeOn my <a href="http://www.spachethespatula.com/">new blog</a>!Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-30047010998682746532011-07-22T23:12:00.000-07:002011-07-22T23:12:54.471-07:00My Blog Has Moved!I have some very exciting news to share:<br />
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My blog has moved to its own custom URL!<br />
Head on over to <a href="http://spachethespatula.com/">spachethespatula.com</a> to see the new design along with a new post with the recipe for a Cherry-Mint Julep!Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-80039050081649995412011-07-17T13:31:00.000-07:002011-07-17T13:33:06.303-07:00Orange Sherbet<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5945626384/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="479" src="http://farm7.static.flickr.com/6148/5945626384_1630b885f4_z.jpg" width="640" /></a></div><br />
A couple of weeks ago, a reader asked me if I had any good sherbet recipes that stayed creamy even after freezing, instead of turning into a big, icy block. This is a common problem with sherbets as their fat content is so low (1%).<br />
This orange sherbet recipe is my personal favorite, and even Mikey, a self-proclaimed orange sherbet connoisseur thinks it's the bees' knees!<br />
Of course true sherbet will never be as creamy as an ice cream---especially one with a custard base---simply due to the lack of cream, eggs, etc., but I think that this recipe is far creamier than others I have tried (especially as it starts to melt in the summer sun!).<br />
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I particularly love this recipe because it actually tastes like <i>real</i> oranges as opposed to that pretend, artificial orange flavoring that a lot of standard orange sherbets have. You see, I normally hate orange sherbet! Actually, I normally hate all orange-flavored things because they are so fake-tasting. But, this, this is so zingy and delicious!<br />
But, while you get the fresh, citrusy, bright notes of true orange flavor, it is ever-so-perfectly matched with a creamy, vanilla base that together boast the best darn creamsicle flavor you have ever tried!<br />
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I should note that in my recipe I used <a href="http://www.raw-milk-facts.com/">raw milk</a>. Of course you are welcome to use homogenized, pasteurized milk, but I find raw milk more enjoyable and creamy, personally.<br />
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(In regards to the reader's question about replicating Trader Joe's Pomegranate Blueberry Sherbet, I haven't tried this yet, but I would omit the orange zest, and replace the orange juice with Pom Wonderful's Blueberry-Pomegranate juice and see how that works out!)<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5945068701/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="511" src="http://farm7.static.flickr.com/6134/5945068701_55ae15d6e5_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5945069025/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="640" src="http://farm7.static.flickr.com/6143/5945069025_2a64b5cffe_z.jpg" width="639" /></a></div><br />
<div style="text-align: center;"><b>Orange Sherbet</b></div><div style="text-align: center;">recipe adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/index.html">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>7 ounces granulated sugar</li>
<li>zest from 1 large orange</li>
<li>1/4 tsp kosher salt</li>
<li>2 cups freshly-squeezed orange juice</li>
<li>1 tbsp freshly squeezed lemon juice</li>
<li>2 tsp pure vanilla extract</li>
<li>1 1/2 cups very cold whole, raw milk</li>
</ul><div><ol><li>In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is fully dissolved (about a minute or two).</li>
<li>Transfer the mixture to a large bowl and whisk in the milk.</li>
<li>Cover the mixture and refrigerate for at least 2 hours.</li>
<li>Pour the chilled mixture into your ice cream maker and freeze according to your manufacturer's directions. <i>(Mine took about 35-40 minutes, much longer than other ice creams I have made which are usually done in about 15-20 minutes.)</i></li>
<li>Transfer the sherbet to a container and freeze for at least 3 hours.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5945069459/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm7.static.flickr.com/6002/5945069459_97aa893741_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com2tag:blogger.com,1999:blog-8689035262682724869.post-78016494492284546042011-07-13T12:26:00.000-07:002011-07-13T13:27:18.916-07:00Bacon and Leek Risotto with White-Wine Poached Duck Eggs<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5934566504/" title="risotto5 by spachethespatula, on Flickr"><img alt="risotto5" height="640" src="http://farm7.static.flickr.com/6022/5934566504_b74312518f_z.jpg" width="427" /></a></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I made this dish as a part of a meal for an online cooking competition (fingers crossed that I place!), so there are more pictures than usual of the actual process... something I'm sure you won't mind when you lay eyes on this dish :)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In my opinion, there is nothing more appetizing than an oozing egg yolk. How can you make this better? Use a bigger egg! Bigger egg= bigger yolk. In this case, I used duck eggs on top of a sumptuous risotto.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have to be honest, I LOVE this dish... far more than most other dishes. What can I say? I'm a sucker for comfort food, and this dish takes all of my favorite comfort foods and combines them: runny yolks, risotto, and bacon. What's not to love?</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">There are so many glorious textures and flavors that play off of one another here: rich, velvety egg yolk, crisp, peppery bacon, soft, sweet leeks, chewy, creamy rice... basically one of the best things you will ever lock your jaws around.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>(By the way, I have a redesign for my blog being worked on and I CANNOT wait for it to be done because I am so sick of Blogger! It never works right for me. For instance, I have ZERO clue why my font is much smaller than normal here.)</i></span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5934567184/" title="risotto3 by spachethespatula, on Flickr"><img alt="risotto3" height="426" src="http://farm7.static.flickr.com/6028/5934567184_37ee41a035_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5934007273/" title="risotto2 by spachethespatula, on Flickr"><img alt="risotto2" height="426" src="http://farm7.static.flickr.com/6004/5934007273_55be87e9b4_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bacon and Leek Risotto with White-Wine Poached Duck Eggs</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">recipe adapted from </span><a href="http://www.bonappetit.com/recipes/2011/04/bacon_and_leek_risotto_with_poached_egg"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">here</span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5934005003/" title="risotto_ingredients by spachethespatula, on Flickr"><img alt="risotto_ingredients" height="640" src="http://farm7.static.flickr.com/6006/5934005003_f88e551ea1_z.jpg" width="427" /></a></span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">2-3 duck eggs</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">1 bay leaf</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">1 garlic clove</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">splash of vinegar (not pictured)</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">3-ish cups low-sodium chicken broth</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">½ tbsp. extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">4 slices thick bacon, somewhat diced <i>(I used a peppered bacon)</i></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">1 leek, thinly sliced (white and pale green only, please)</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">¾ cup Arborio rice</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">½ cup dry white wine + more for poaching eggs <i>(I used a Pinot Grigio)</i></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">sea salt and freshly ground pepper</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">½-1 tbsp. butter</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;">1-ish tbsp. grated parmigiana reggiano + more for garnish</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">First we need to poach the eggs:</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Get a sauce pan and fill it with a couple inches of white wine. Bring it to simmer with the bay leaf, garlic clove, salt, pepper, and a splash of vinegar.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Crack an egg into a ramekin and carefully drop it into the liquid. Repeat with remaining eggs. Cook the eggs for about a minutes, spooning hot wine over the tops. </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5934565670/" title="poached_eggs by spachethespatula, on Flickr"><img alt="poached_eggs" height="426" src="http://farm7.static.flickr.com/6123/5934565670_b8f51462f3_z.jpg" width="640" /></a></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Remove the eggs with a slotted spoon and place in a cold water bath. Turn the wine off but leave it on the stove (we're going to reheat the eggs in the wine when the risotto is done).</span></span></li>
</ol><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Now for the risotto:</span></span></div></div><div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Make sure that your broth is simmering in a pot on the stove. Get a nice big dutch oven or saute pan and heat the olive oil over medium or medium-high heat. Add in the bacon and cook until crisp. Remove the bacon with a slotted spoon and place onto some paper towels, but leave the drippings in the pan. <a href="http://www.flickr.com/photos/spachethespatula/5934567876/" title="bacon by spachethespatula, on Flickr"><img alt="bacon" height="640" src="http://farm7.static.flickr.com/6026/5934567876_fe4a466924_z.jpg" width="486" /></a></span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Add the leeks to the pan and cook for about 5 minutes, until soft. Take two tablespoons full of the leeks and set aside in a small bowl to garnish the dish later.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Add the rice to the pan and toast the grains up for a couple of minutes. Add in the wine and stir until it is absorbed. <a href="http://www.flickr.com/photos/spachethespatula/5934007853/" title="risotto_stir by spachethespatula, on Flickr"><img alt="risotto_stir" height="450" src="http://farm7.static.flickr.com/6126/5934007853_0fba83a62a_z.jpg" width="640" /></a></span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Now start adding in the broth, one or two ladle-fulls at a time, and stirring after each addition until the broth is absorbed. Do this until the rice is done (the grains should have a slight bite to them), about 25 minutes. <a href="http://www.flickr.com/photos/spachethespatula/5934565994/" title="risotto_laddle by spachethespatula, on Flickr"><img alt="risotto_laddle" height="573" src="http://farm7.static.flickr.com/6007/5934565994_34690de1b3_z.jpg" width="640" /></a></span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Stir in the bacon (be sure to leave some out if you want it for garnish), butter, and parmigiana reggiano. Season with salt and pepper, to taste. <a href="http://www.flickr.com/photos/spachethespatula/5934566252/" title="risotto_add by spachethespatula, on Flickr"><img alt="risotto_add" height="426" src="http://farm7.static.flickr.com/6140/5934566252_7917689568_z.jpg" width="640" /></a></span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Reheat the poached eggs in the wine for a minute or so until heated through.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">Top each bowl of risotto with a poached egg (remember to season with salt and pepper), your reserved leeks and bacon, and extra parmigiana reggiano.</span></span></li>
</ol></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;"><a href="http://www.flickr.com/photos/spachethespatula/5934566834/" title="risotto4 by spachethespatula, on Flickr"><img alt="risotto4" height="426" src="http://farm7.static.flickr.com/6147/5934566834_cde4b63d6b_z.jpg" width="640" /></a></span></span></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com1tag:blogger.com,1999:blog-8689035262682724869.post-23907386683071949592011-06-21T06:27:00.000-07:002011-06-22T14:19:30.912-07:00Strawberry-Pistachio Rolls<div style="text-align: center;"><i><a href="http://www.flickr.com/photos/spachethespatula/5850917589/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="478" src="http://farm3.static.flickr.com/2788/5850917589_c07df15994_z.jpg" width="640" /></a></i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i>I'll start by saying sorry for the pictures as they were taken with my iPhone. But, the exciting part of that is that I FINALLY HAVE AN iPHONE! Yayyy! I made these rolls in Florida where I didn't have my amazing photographer there to help me out.</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I love experimenting with different sweet rolls (like these <a href="http://spachethespatula.blogspot.com/2011/02/meyer-lemon-sweet-rolls.html">Meyer Lemon Sweet Rolls</a>), so when I saw these on Kaitlin's blog, <a href="http://whisk-kid.blogspot.com/">Whisk Kid</a>, I knew I had to give them a try. If you're wondering, they are just as good as they look. The sweet strawberry and pistachio fillings play off each other, creating an amazing harmony of salty/sweet-fresh/rich flavors that make it quite easy to down an entire roll (which are about the size of your entire hand) all by yourself (not to mention the fact that the red and green look beautiful together).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While these are still amazing cooled, I find them to be at their peak enjoyment state when they are nice and warm out of the oven. I mean a) who doesn't love warm bread in any situation? and b) the fillings are all gooey and oozing about in the most delicious way.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I think it would be a wonderful idea to add a whole vanilla bean in there somewhere, perhaps in the strawberry filling, just to really put these babies over the top. Someone try it and report back?</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5851470786/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="478" src="http://farm6.static.flickr.com/5226/5851470786_bfde0e64c6_z.jpg" width="640" /></a></b></div><div style="text-align: center;">pre-bake obviously:</div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5851469734/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="549" src="http://farm3.static.flickr.com/2490/5851469734_96c4d4f8e5_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5851471512/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="478" src="http://farm6.static.flickr.com/5115/5851471512_eec8217959_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Strawberry-Pistachio Rolls</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://whisk-kid.blogspot.com/2010/06/bright.html">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Dough:</b></div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>2 1/2 tsp active dry yeast</li>
<li>1/2 cup lukewarm water</li>
<li>66g (1/3 cup) granulated sugar</li>
<li>1/2 milk, warmed</li>
<li>78g (1/3 cup) butter, unsalted, melted and cooled to room temperature</li>
<li>1 large egg, at room temperature, beaten</li>
<li>1 tsp salt</li>
<li>more or less 500g (4 cups) flour</li>
<li>extra sugar for sprinkling</li>
</ul><div><ol><li>In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, water, and sugar. Let sit for 5 to 10 minutes until the yeast is activated <i>(the top should be foamy)</i>.</li>
<li>Add in the milk, butter, egg, and salt, and mix to combine. Add in the flour, 1/2 cup at a time, until the dough pulls away from the bowl. Switch to the bread hook attachment and mix, on high, for 15 minutes.</li>
<li>Dump the dough into a buttered bowl. Cover with plastic wrap and allow to rise in a warm area for about an hour, until doubled in size.</li>
<li>Turn the dough out onto a lightly floured surface and roll into a 10 x 24 inch rectangle. Spread with the two fillings (recipes below), leaving a 1 inch border on each side. Tightly roll the rectangle up, and slice into 10+ rolls.</li>
<li>Preheat oven to 350 degrees. Butter a pie dish <i>(or individual ramekins, etc.)</i> and place the rolls in, leaving a bit of space between each <i>(DO NOT stuff your pan as the rolls will rise again and overflow the pan.... I'm speaking from experience here people)</i>.</li>
<li>Allow to rise again for about an hour. Sprinkle the tops with sugar and bake in the oven for 25-30 minutes until golden-brown and baked through. <i>(You can drizzle the tops with a simple glaze made from confectioners' sugar and milk if you desire, which you should, because it looks nice :).)</i></li>
</ol><div><b>Strawberry Filling:</b></div></div><div>ingredients:</div><div><ul><li>1 pint strawberries, hulled and quartered</li>
<li>50g (1/4 cup) granulated sugar</li>
<li>1/2 tsp salt</li>
<li>1-2 tbsp fresh lemon juice</li>
<li>1 tbsp cornstarch</li>
</ul><div><ol><li>Combine all ingredients in a small saucepan and cook on medium heat for about 15 minutes, stirring frequently, until the berries have slightly broken down and the mixture is thickened.</li>
<li>Cool and set aside.</li>
</ol><div><b>Pistachio Filling:</b></div></div></div><div>ingredients:</div><div><ul><li>128g (1 cup) pistachios, roasted and salted</li>
<li>50g (1/4 cup) granulated sugar</li>
<li>1/2-1 tsp pure vanilla extract</li>
<li>28g (2 tbsp) butter, unsalted, at room temperature</li>
<li>1 large egg, at room temperature</li>
</ul><ol><li>Place all ingredients into the bowl of a food processor and process until the mixture is a thick paste.</li>
<li>Set aside.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5850918645/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="493" src="http://farm4.static.flickr.com/3171/5850918645_e3be2d689d_z.jpg" width="640" /></a></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5851470420/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="434" src="http://farm3.static.flickr.com/2676/5851470420_c7d50e3ced_z.jpg" width="640" /></a></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com6tag:blogger.com,1999:blog-8689035262682724869.post-57443116599009003512011-06-19T14:14:00.000-07:002011-06-19T20:02:36.320-07:00Orange Poppy-Seed Cake with Berries and Crème Fraîche<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5850272094/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5143/5850272094_37cafce145_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I just got back from a wonderful visit to Florida to see my family and friends and had a ton of fun :). I got to spend time sunning myself at the beach AND I finally made it to Harry Potter World in Universal Islands of Adventure-- something I've been wanting to do forever. You see, I am a Harry Potter freak and so my friends and I went to the park on the opening day. After waiting in line for 8 hours, me passing out with heat exhaustion and having to go to the medic room, and a long argument to get our refunds, we saw NOTHING. It was one of the most disappointing experiences of my life. But, I finally got to go and it was really quite fun! However, I do not recommend the Butter Beer. It's ultra weird and has a strange foamy, creamy layer on the top that I was told is a "non-dairy butterscotch flavoring." Ew.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Tomorrow I start my last quarter of college, EVER and I can't freakin' wait to get it over with :P!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, about this cake... It's pretty amazing. It's fresh and unique and a perfect alternative to a rich, chocolate dessert. The orange syrup that is poured on the cake straight out of the oven gives it an extremely moist texture that can be described as almost pudding-like. The orange-Cointreau macerated berries are a nice counterpoint, and the creamy crème fraîche is a rich, zingy contrast.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5849718443/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2450/5849718443_ef03d56053_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5850272450/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2718/5850272450_f4678b31a5_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5849719683/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2631/5849719683_40ecdd5c26_z.jpg" width="640" /></a></div><a href="http://www.flickr.com/photos/spachethespatula/5849719683/" title="Untitled by spachethespatula, on Flickr"></a><br />
<div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>Orange Poppy-Seed Cake with Berries and Crème Fraîche</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Orange-Poppy-Seed-Cake-with-Berries-and-Creme-Fraiche-11901">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">for the cake:</div><div style="text-align: left;"></div><ul><li>1 1/2 cups cake flour</li>
<li>3/4 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/4 cup poppy seeds</li>
<li>3/4 cup (1 1/2 sticks) unsalted butter, at room temperature</li>
<li>1 1/4 cups granulated sugar, divided</li>
<li>2 tsp orange zest</li>
<li>4 large eggs, separated</li>
<li>2/3 cups sour cream</li>
<li>2 tsp pure vanilla extract</li>
<li>1/4 tsp cream of tartar</li>
</ul><div>for the berries/syrup:</div><div><ul><li>1 cup freshly squeezed orange juice</li>
<li>1/4 cup + 2 tbsp Cointreau</li>
<li>3 tbsp granulated sugar</li>
<li>1/4 cups strips of orange zest</li>
<li>3 cups mixed raspberries, blackberries, and strawberries (strawberries should be halved or quartered)</li>
<li>confectioners' sugar, for dusting</li>
<li>crème fraîche, to serve</li>
</ul><div>for the syrup:</div></div><div><ol><li>In a small saucepan, combine the orange juice, Cointreau, 3 tbsp sugar, and strips of orange zest over medium-high heat. Cook, stirring frequently, for about 5-10 minutes until the sugar is dissolved. Remove pan from heat.</li>
<li>Fish out the zest strips with a fork and discard. Pour 1/3 cup of the syrup into a bowl and reserve the rest for the cake.</li>
<li>Add the berries to the bowl with the 1/3 cup syrup and place in the fridge, covered, to macerate for at least 2 hours and up to 24.</li>
</ol><div>for the cake:</div></div><div><ol><li>Preheat the oven to 350 degrees. Butter and flour a 9 or 10-inch springform pan and set aside.</li>
<li>In a medium bowl, combine the flour, salt, baking soda, baking powder and poppy seeds. Set aside.</li>
<li>In a small bowl, whisk together the egg yolks, sour cream, and vanilla. Set aside.</li>
<li>In an electric mixer fitted with the paddle attachment, beat the butter, 1 cup of the sugar, and orange zest for about 5 minutes until light and fluffy. Alternately add in the flour mixture and yolk mixture, beginning and ending with the flour mixture, beating well after each addition.</li>
<li>In another bowl, with a hand mixer, beat the egg whites with a pinch of salt until they are foamy. Add in the cream of tartar and beat until soft peaks. Add in the remaining 1/4 cup sugar, a little at a time, and beat until stiff peaks.</li>
<li>Stir 1/3 of the meringue into the cake batter and then gently fold in the remainder.</li>
<li>Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.</li>
<li>As soon as you remove the cake from the oven, poke the top all over and brush the top with 1/2 of the reserved syrup. Let stand for 10 minutes. Run a thin knife around the side of the pan and remove the cake. Invert it on a rack and poke the bottom all over. Brush the remaining syrup over it, re-invert the cake on another rack or plate, and let stand until entirely cool. <i>(You can keep the cake like this wrapped in plastic wrap at room temperature for a day before serving.)</i></li>
<li>Before serving, sift confectioners' sugar over the top and serve with the macerated berries and crème fraîche.</li>
</ol></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5849720031/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm4.static.flickr.com/3397/5849720031_8147da6f02_z.jpg" width="640" /></a></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-33936240776237996602011-06-05T02:23:00.000-07:002011-06-05T02:23:12.498-07:00Fennel Slaw with Pistachio-Parsley-Thyme Pesto, Prosciutto di Parama, and Parmigiana Reggiano<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5799532024/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm4.static.flickr.com/3123/5799532024_a0ebc53ea4_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This recipe comes from Giada de Laurentiis, who happens to be one of only about three Food Network chefs that I trust anymore. I mean really, the channel seems to be less and less about good food, and more and more about over-the-top personalities (I'm looking at you Guy Fieri). </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This slaw/salad is the <i>perfect</i> addition to any summer cook-out or picnic. It couldn't be easier to make, and yet, it tastes seriously incredible! Also, it's really pretty to look at :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The pesto brings a very bold flavor to the table that it balanced by the buttery prosciutto and sharp parmigiana reggiano. The crunchy, anise-flavored fennel makes the entire salad refreshing and light and will have you going back for <i>thirds</i>!</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5798981989/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="640" src="http://farm4.static.flickr.com/3500/5798981989_9b115c30ea_z.jpg" width="427" /></a></b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5799531554/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2581/5799531554_5470eefb74_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Fennel Slaw</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.foodnetwork.com/recipes/everyday-italian/fennel-slaw-with-prosciutto-and-pistachio-pesto-recipe/index.html">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>4-5 fennel bulbs (about 3 1/2 lbs), thinly sliced</li>
<li>Pistachio-Parsley-Thyme Pesto (recipe below)</li>
<li>4 ounces prosciutto di parma</li>
<li>2 ounces (or to taste) shaved parmigiana reggiano</li>
</ul><div><ol><li>Toss the fennel with the pesto and transfer to a serving platter.</li>
<li>Slice the prosciutto into 1/2 inch strips.</li>
<li>Top the fennel with the shaved cheese and prosciutto.</li>
</ol><div style="text-align: center;"><b>Pistachio-Parsley-Thyme Pesto</b></div></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><ul><li>2 cups lightly packed fresh flat-leaf parsley</li>
<li>1 tbsp fresh thyme leaves</li>
<li>3/4 cup shelled pistachios, toasted</li>
<li>3 garlic cloves</li>
<li>3/4 cup extra virgin olive oil</li>
<li>salt and freshly ground pepper, to taste</li>
</ul><div><ol><li>In a food processor, combine the parsley, thyme, pistachios, and garlic. Process until very finely chopped.</li>
<li>With the motor running, slowly drizzle in the olive oil and process until well blended.</li>
<li>Season the pesto with salt and pepper, to taste.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5799531816/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2234/5799531816_79ac887ddc_z.jpg" width="640" /></a></div></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-64400452825286554282011-06-02T12:59:00.000-07:002011-06-05T02:09:08.802-07:00Asparagus with Hazelnut Vinaigrette and Chopped Egg<div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5791366990/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm4.static.flickr.com/3417/5791366990_38c34e4560_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;">*Phew*! I got my first of three papers finished this morning! The next is due on Monday, and my final paper (the longest at 10-12 pages) is due on Tuesday. I. CAN'T. WAIT. for this quarter to be over! It's totally been throwing a wrench in my cooking/baking time.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Anyways, on to the food! Last weekend, Mikey and I went to Pike's Place Market to shop for Memorial Day ingredients. Produce stands were completely stocked with gorgeous Spring veggies and the very first produce of Summer. I wanted to take <i>everything</i> home with me but I settled on a few select items--including a bunch a beautiful, local asparagus.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This dish turned out better than great! The asparagus keeps a nice, crisp bite thanks to only being cooked for a couple of minutes, and the creamy, thick, tart vinaigrette and chopped egg are nice counterpoints.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5791365922/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm4.static.flickr.com/3194/5791365922_cfb152ebc2_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5790807029/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2069/5790807029_fd55ac3356_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5790807751/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5061/5790807751_5f4bb74dba_z.jpg" width="640" /></a></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Asparagus with Hazelnut Vinaigrette and Chopped Egg</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Asparagus-with-Hazelnut-Vinaigrette-10226">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>2 lbs asparagus, washed and trimmed</li>
<li>1 large hard-boiled egg, chopped</li>
<li>1 large shallot</li>
<li>2 tbsp sherry vinegar</li>
<li>1 tbsp dijon mustard</li>
<li>1/2 tsp granulated sugar</li>
<li>1/3 cup extra virgin olive oil</li>
<li>salt and freshly ground pepper, to taste</li>
<li>1/4 cup chopped hazelnuts, toasted</li>
</ul><ol><li>In a food processor, combine the shallot, vinegar, mustard, and sugar. Process until the shallot is minced and everything is combined. Slowly, with the motor running, drizzle in the olive oil until emulsified. Season with salt and pepper and transfer to a bowl and stir in the hazelnuts.</li>
<li>Bring a large saute pan filled with 2 1/2 inches of salted water to a boil. Add in the asparagus and cook for 2-3 minutes. Drain and transfer to a serving dish.</li>
<li>Top the asparagus with the hazelnut vinaigrette, chopped egg, and more salt and pepper. Serve!</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5790808103/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm3.static.flickr.com/2519/5790808103_623fb891f6_z.jpg" width="640" /></a></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-15586024204167734852011-05-30T23:00:00.000-07:002011-05-30T23:00:02.859-07:00Crab, Chile, and Mint Crostinis<div style="text-align: left;"><b></b></div><b><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5779465295/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="584" src="http://farm6.static.flickr.com/5302/5779465295_b658774ef0_z.jpg" width="640" /></a></div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It's been a while! I sincerely apologize! I know I'm always full of excuses, but I truly have been a busy bee. Not only am I finishing up my second to last quarter of my college life (!!!!), but my best friend flew out to Seattle to surprise me last weekend which led to an impromptu trip to Vancouver. Then of course I was busy celebrating Memorial Day by cooking up a storm.</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Anyways, I hope you can forgive me. I come bearing gifts. Check out these delicious looking crostinis! These were the perfect start to a Memorial Day cook-out meal. They are fresh, creamy, and slightly spicy, with a delicious crunch- basically everything good ever in one thing.</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Crab is probably one of my favorite foods, and <i>definitely</i> my favorite shellfish, and this dish truly lets it shine. The tart lime juice and fresh mint gives the crab a wonderful clean flavor that is amazing paired with the moderately spicy chiles. It's truly incredibly how much flavor only a few ingredients can pack!</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5780011960/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="486" src="http://farm3.static.flickr.com/2066/5780011960_a2f5868eac_z.jpg" width="640" /></a></div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5779464589/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="442" src="http://farm4.static.flickr.com/3561/5779464589_d9e49fdebc_z.jpg" width="640" /></a></div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">As you can see, our party of four pretty much devoured these crostinis :)</div></b><br />
<div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5779465937/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm4.static.flickr.com/3437/5779465937_42d7115327_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Crab, Chile, and Mint Crostinis</b></div><div style="text-align: center;">recipe from June 2011 Bon Appetit</div><div style="text-align: center;"><i>serves 4-6</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>8 ounces cooked lump crab meat</li>
<li>3 tbsp mayonnaise</li>
<li>2 tbsp freshly squeezed lime juice</li>
<li>1 tbsp finely chopped fresh mint, plus more for garnish</li>
<li>1/2 Fresno chile, deseeded and minced</li>
<li>1 red jalapeno, deseeded, minced, and divided</li>
<li>Salt and freshly ground pepper</li>
<li>Sliced sourdough bread, as much as you would like</li>
<li>Extra virgin olive oil</li>
</ul><div><ol><li>Drizzle each slice of bread with olive oil and sprinkle with salt and pepper. Broil for 3 minutes, flip over, salt and pepper the other side, and broil for another 3 minutes; set aside.</li>
<li>In a medium bowl, gently combine the crabmeat, mayo, lime juice, mint, fresno chile, and 1/2 the jalapeno. Season with salt and pepper to taste.</li>
<li>Garnish with extra mint and the other 1/2 of the jalapeno. Serve with toasted bread.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5780011272/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="558" src="http://farm4.static.flickr.com/3095/5780011272_8ca5d3e5f8_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-20885193085580479272011-05-10T17:22:00.000-07:002011-07-15T13:34:46.018-07:00MauiHey guys!<br />
<br />
Sorry for not being around for a bit. Mikey and I just got back from Maui (SO FUN) and I'm trying to get school stuff done (had a paper due today, mid-term tomorrow, paper next week, etc.).<br />
<br />
I'll be back to blogging probably next week.<br />
<br />
In the meantime, please enjoy these pictures from our vacation!<br />
<br />
We had a blast :) We went SCUBA diving, snorkeling, to a luau, on a helicopter ride, and lounged about:<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708229687/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm4.static.flickr.com/3224/5708229687_e9887c4354.jpg" width="333" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708796606/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm3.static.flickr.com/2785/5708796606_a534efb668.jpg" width="333" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708232523/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm3.static.flickr.com/2697/5708232523_c8097787b1.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708799530/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm3.static.flickr.com/2038/5708799530_9bcd335852.jpg" width="320" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708233151/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm4.static.flickr.com/3533/5708233151_8367ccfc35.jpg" width="333" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708800076/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm3.static.flickr.com/2022/5708800076_537df63805.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708798342/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="375" src="http://farm3.static.flickr.com/2463/5708798342_a2d459fd90.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708798634/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="375" src="http://farm3.static.flickr.com/2208/5708798634_873a898927.jpg" width="500" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708797526/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm4.static.flickr.com/3499/5708797526_89b581a92b.jpg" width="375" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708797930/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm3.static.flickr.com/2141/5708797930_62acafd799.jpg" width="375" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708230453/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm3.static.flickr.com/2502/5708230453_6e53b8995c.jpg" width="375" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708796810/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="375" src="http://farm4.static.flickr.com/3262/5708796810_92ca74dcb6.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708229443/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm4.static.flickr.com/3343/5708229443_8c8980cfe4.jpg" width="375" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708797756/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="375" src="http://farm4.static.flickr.com/3148/5708797756_37d69fd002.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708797322/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm3.static.flickr.com/2786/5708797322_1d2f28033e.jpg" width="375" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708229195/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="375" src="http://farm4.static.flickr.com/3119/5708229195_7d576f4afd.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708232299/" title="photo-2 by spachethespatula, on Flickr"><img alt="photo-2" height="500" src="http://farm4.static.flickr.com/3153/5708232299_a5ab2afeee.jpg" width="374" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708234467/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm3.static.flickr.com/2123/5708234467_6463c67b08.jpg" width="500" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708234273/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm4.static.flickr.com/3005/5708234273_a02acb970d.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708233637/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm4.static.flickr.com/3093/5708233637_81a4ca4b28.jpg" width="500" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708233841/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="500" src="http://farm4.static.flickr.com/3069/5708233841_76129121fe.jpg" width="333" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5708801622/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm3.static.flickr.com/2729/5708801622_d4f29f1353.jpg" width="500" /></a><a href="http://www.flickr.com/photos/spachethespatula/5708801384/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="333" src="http://farm4.static.flickr.com/3610/5708801384_3c2864ed8a.jpg" width="500" /></a></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com1tag:blogger.com,1999:blog-8689035262682724869.post-21164764733607775962011-04-26T13:53:00.000-07:002011-04-26T14:03:01.730-07:00Chocolate Cupcakes with Vanilla Swiss Meringue Buttercream<div style="text-align: center;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5659139228/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="636" src="http://farm6.static.flickr.com/5069/5659139228_6638f1b4d8_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the longest time, I thought that I hated both cupcakes and cake. It was not until about 5 years ago that I discovered that what I really hate is boxed cake, packaged frosting, and the cupcakes sold at your local supermarket deli. In fact, it turns out, I LOVE real cake and cupcakes!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">My absolute favorite cupcakes in the universe are the cupcakes sold at <a href="http://www.trophycupcakes.com/">Trophy Cupcakes</a>. They are seriously to-die-for! Seattle has more than its fair share of cupcakeries, and as a self-proclaimed cupcake connoisseur, I have tried nearly all of them and am here to tell you, Trophy's are the best of the best. That's why, my cake base in this recipe is based off of one of Trophy's chocolate cupcakes!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The cupcakes are unbelievably moist and chocolatey, but not overly rich. The frosting is creamy and buttery, yet still light thanks to the whipped egg whites. In fact, the buttercream is more than a little addictive and I think you'll find that the fact that the frosting recipe makes more than you need won't be at all an issue :).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I garnished my cupcakes with pink sparkling sugar and candied rose petals.</div><b><br />
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<b><a href="http://www.flickr.com/photos/spachethespatula/5659140760/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5265/5659140760_8aa97f7af2_z.jpg" width="640" /></a></b><br />
<b><a href="http://www.flickr.com/photos/spachethespatula/5658567755/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5061/5658567755_db5527ce71_z.jpg" width="640" /></a></b><br />
<b><a href="http://www.flickr.com/photos/spachethespatula/5659140318/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="640" src="http://farm6.static.flickr.com/5303/5659140318_9faa0c0578_z.jpg" width="553" /></a></b><br />
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</b><br />
<b>Chocolate Cupcakes</b></div><div style="text-align: center;">base recipe from <a href="http://www.marthastewart.com/332838/chocolate-graham-cracker-cupcakes-with-t">here</a></div><div style="text-align: center;"><i>makes 2 dozen cupcakes</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>2 cups + 2 tbsp granulated sugar</li>
<li>1 3/4 cup all-purpose flour</li>
<li>3/4 cup + 1 tbsp cocoa powder (no Dutch-processed)</li>
<li>1 1/2 tsp baking powder</li>
<li>1 1/2 tsp baking soda</li>
<li>1 tsp salt</li>
<li>2 large eggs</li>
<li>1 cup whole milk</li>
<li>1/2 cup vegetable oil</li>
<li>2 tsp pure vanilla extract</li>
<li>1 cup boiling water</li>
</ul><div><ol><li>Preheat oven to 350 degrees. Line cupcake tins and set aside.</li>
<li>In a large bowl, whisk together the eggs, milk, oil, and vanilla extract; set aside.</li>
<li>In the bowl of an electric mixer fitted with the paddle attachment, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.</li>
<li>Add the wet mixture to the dry and mix on medium speed for 30 seconds. Scrape down the sides and add in the boiling water and stir to combine.</li>
<li>Fill the cupcake liners 3/4 of the way up. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.</li>
<li>Allow the cupcakes to cool 10 minutes in the tin before removing and allowing to cool completely.</li>
</ol></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Vanilla Swiss Meringue Buttercream</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.marthastewart.com/313229/vanilla-buttercream-frosting">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1 1/3 cups caster sugar</li>
<li>7 large egg whites</li>
<li>pinch of salt</li>
<li>1 1/4 lbs (5 sticks) unsalted butter, softened</li>
<li>seeds scraped from 1 vanilla bean</li>
<li>1 tsp pure vanilla extract</li>
</ul><div><ol><li>In the (heatproof) bowl of an electric mixer, combine the sugar, salt, and egg whites. Set over a pot of simmering water (making a double boiler) and whisk constantly for about 5-10 minutes until the mixture reaches 160 degrees.</li>
<li>Fit the mixer with the whisk attachment and beat (on medium-high) the heated mixture for 10 minutes until mixture is lukewarm and stiff, glossy peaks form.</li>
<li>Switch to the paddle attachment and, with the mixer set to medium speed, mix in the vanilla bean and extract. Use immediately or transfer to an airtight container and refrigerate for up to 3 days.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5659139918/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5189/5659139918_5b91372c7a_z.jpg" width="640" /></a></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5658567425/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5223/5658567425_e858969521_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5659139614/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5104/5659139614_2e687517ae_z.jpg" width="640" /></a></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com3tag:blogger.com,1999:blog-8689035262682724869.post-74878460099656085472011-04-08T14:53:00.000-07:002011-05-30T23:14:23.421-07:00Coconut Double-Chocolate Cookies (Vegan)<div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5601690770/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="510" src="http://farm6.static.flickr.com/5224/5601690770_0f9b3e61de_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cookies, specifically chocolate chip cookies, are my first, true baking love. They are the first treats I ever learned to bake myself, and they hold a special place near and dear to my heart. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">These particular cookies are by no means a traditional chocolate chip cookie (that recipe can be found <a href="http://spachethespatula.blogspot.com/2009/12/ultimate-chocolate-chip-cookies.html">HERE</a>), but man are they addictively tasty! These cookies come together really quickly, and their chewy texture and rich flavor will leave you and your taste-testers questioning how on Earth these are vegan (seriously). </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The coconut oil adds a coconut flavor that is subtle enough not to overpower the cookie, but deepens the overall taste of it in an intriguing manner. Make sure you have a glass on milk on hand (be it cow, soy, almond, etc.), because these babies are ULTRA chocolatey, in the best possible way.</div><b></b><br />
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<b><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><a href="http://www.flickr.com/photos/spachethespatula/5601106545/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="634" src="http://farm6.static.flickr.com/5030/5601106545_a5b27f5ab7_z.jpg" width="640" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div></b><br />
<div style="text-align: center;"><b>Coconut Double-Chocolate Cookies (Vegan)</b></div><div style="text-align: center;">recipe from <a href="http://Coconut Double-Chocolate Cookies (Vegan)">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1/2 cup unrefined coconut oil, not in liquid form</li>
<li>2/3 cup dark brown sugar</li>
<li>8 ounces semi-sweet (vegan) chocolate, chips or chopped</li>
<li>3 tbsp ground flax</li>
<li>6 tbsp warm water</li>
<li>2 tsp pure vanilla extract</li>
<li>1 cup whole wheat pastry flour</li>
<li>1/2 cup cocoa powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp sea salt</li>
</ul><div><ol><li>Preheat oven to 325 degrees. Line baking sheet with a silicone baking mat or parchment paper; set aside.</li>
<li>In a small bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.</li>
<li>In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and coconut oil and beat well.</li>
<li>Combine the water and flax and set aside to gel.</li>
<li>Put the chocolate in a microwave-safe bowl and heat in the microwave in 30-second-intervals until melted; allow to cool for a minute.</li>
<li>Add the gelled flax and melted chocolate to the coconut oil/sugar and beat until incorporated.</li>
<li>Slowly add in the flour mixture and beat on low speed until combined. Stir in the chocolate.</li>
<li>Scoop 1-2 tablespoon-sized mounts onto your prepared baking sheet. Bake for 10-12 minutes. Allow to cool on the baking sheet for a bit before transferring to a wire baking rack to cool further.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5601106747/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5270/5601106747_6b84dc465d_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com3tag:blogger.com,1999:blog-8689035262682724869.post-70041660689870373592011-04-01T01:41:00.000-07:002011-05-30T23:16:12.738-07:00Maple, Vanilla Bean, Flax-Almond Butter<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5578633469/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="493" src="http://farm6.static.flickr.com/5252/5578633469_11aff647a3_z.jpg" width="640" /></a></div><br />
Growing up, I was one of very few children who despised peanut butter (what the heck, right?). When I hit middle school, I went from hating the stuff, to being full-blown <i>obsessed</i>. And I seriously mean obsessed. To the point that my best friend, Alana, and I would have competitions to see who could build the largest peanut butter and jelly sandwich, using as little jelly as possible, and as much peanut butter as possible. I'll say that things got a bit out of hand with quadruple deckers and the such with just a minute smear of jam and probably about 1/4 cup of peanut butter. Good thing we were growing kids or I could have easily weighed 800lbs!<br />
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Years later, I discovered that peanut butter wasn't the only nut butter out there, and almond butter was introduced to my life. Since then I have tried all of the nut butters that I can find, and have recently been trying my hand at making my own!<br />
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You won't believe how easy making your own nut butters is (and, most of the time, cheaper), and it allows for worlds more customization! This almond butter comes from Ashley at <a href="http://edibleperspective.com/">Edible Perspective</a>, and my oh my, of the <i>dozens</i> of nut butters I have tried, I think this one holds top spot. It is positively AMAZING! It's ultra creamy, slightly sweet, and satisfyingly salty.<br />
It is hard to get away from eating it by the finger-full, but if you can manage, it makes KILLER PB&Js (technically AB&Js) :). I cannot recommend this recipe any higher; really guys, try this one ASAP!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5579219970/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5228/5579219970_a761266002_z.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>Maple, Vanilla Bean, Flax-Almond Butter</b></div><div style="text-align: center;">recipe adapted from <a href="http://edibleperspective.com/2010/12/chocolate-or-vanilla/">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>2 cups raw almonds</li>
<li>1/3 cup whole flax seeds</li>
<li>3 tbsp maple syrup, divided</li>
<li>1/2 whole vanilla bean, seeds scraped</li>
<li>1tsp pure vanilla extract</li>
<li>1/2 tsp sea salt</li>
<li>1 tbsp sunflower oil</li>
</ul><div><ol><li>Preheat oven to 300 degrees and line a sheet pan with a silicone baking mat or parchment paper; set aside.</li>
<li>In a medium bowl, toss together the almonds, flax, and 2 tablespoons maple syrup. Spread out on the sheet tray and bake for 30 minutes, stirring after 15.</li>
<li>Pour the baked nuts into your food processor and process for around 10 minutes, until nice and creamy, scraping the sides about a dozen times.</li>
<li>Add in the salt, vanilla bean, vanilla extract, and remaining maple syrup. Process for about 5 minutes longer, drizzling in the oil at the end.</li>
<li>Store in an airtight jar.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5578633595/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5103/5578633595_d0532b3eb7_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-6578370462297033252011-03-29T09:15:00.000-07:002011-03-30T23:51:21.568-07:00Dark Chocolate Granola<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5571724696/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="488" src="http://farm6.static.flickr.com/5101/5571724696_6564b6c39b_z.jpg" width="640" /></a></div><br />
If it isn't obvious yet (see these posts: <a href="http://spachethespatula.blogspot.com/2010/11/hazelnut-lavender-coconut-granola.html">1</a> <a href="http://spachethespatula.blogspot.com/2010/08/pine-nut-and-black-pepper-granola-with.html">2</a> <a href="http://spachethespatula.blogspot.com/2010/02/salty-sweet-granola-clusters.html">3</a>), let me just tell you that I am a complete and utter granola fiend. At any and all times I have about 4 boxes of store-bought, and two types of homemade granola on hand. A little excessive, no? I can't help it. Any time I spot a new flavor, I simple *have* to try it!<br />
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This particular granola is positively scrumptious and comes from <a href="http://www.latartinegourmande.com/">La Tartine Gourmande</a> (so you know it's good!). Not only is it healthy, but it makes it completely acceptable for you to eat chocolate for breakfast, and really, how can there be anything wrong with that?<br />
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I love the contrasting textures at play here. You get the nutty almonds and pumpkin seeds, the light puffed rice and millet, and the ultra crunchy oats. While this granola is wonderful served in some cold milk or on top of yogurt, my favorite way to enjoy it is by the handful :).<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5571136167/" title="Untitled by spachethespatula, on Flickr"><img alt="" height="427" src="http://farm6.static.flickr.com/5307/5571136167_ef121308cc_z.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>Dark Chocolate Granola</b></div><div style="text-align: center;">recipe from <a href="http://www.latartinegourmande.com/2011/01/13/gluten-free-chocolate-granola/#more-16643">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>3 cups old-fashioned rolled oats</li>
<li>1/2 cup millet puffs</li>
<li>1/2 cup rice puffs</li>
<li>1/2 cup hulled pumpkin seeds</li>
<li>1/2 cup slivered almonds</li>
<li>1 tbsp unsalted butter</li>
<li>1/2 tsp sea salt</li>
<li>2 tbsp light brown sugar</li>
<li>1/3 cup honey</li>
<li>1/3 cup water</li>
<li>1 tsp pure vanilla extract</li>
<li>1/2 cup (80g) dark chocolate chunks</li>
</ul><div><ol><li>Preheat oven to 300 degrees. Line a large baking sheet with a silicone baking mat or parchment paper; set aside.</li>
<li>In a small pot, combine the water, honey, sugar, butter, salt, and vanilla. Bring to a simmer and cook until the sugar is dissolved.</li>
<li>In a large bowl, combine the rest of the ingredients except for the chocolate. Stir the warm liquid into the dry ingredients.</li>
<li>Pour the mixture onto the lined baking sheet and bake for 40-45 minutes, stirring every 10-15 minutes. Cool completely.</li>
<li>Stir in the chocolate and store in an airtight container.</li>
</ol></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com1tag:blogger.com,1999:blog-8689035262682724869.post-34760186278654124612011-03-24T12:45:00.000-07:002011-03-24T21:18:15.935-07:00Vanilla Bean Marshmallows<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5547929867/" title="smoretext by spachethespatula, on Flickr"><img alt="smoretext" height="427" src="http://farm6.static.flickr.com/5255/5547929867_60af11ddcb_z.jpg" width="640" /></a></div>So, apparently I have a thing for vanilla lately (please see: <a href="http://spachethespatula.blogspot.com/2011/03/vanilla-bean-ice-cream.html">vanilla bean ice cream</a> and <a href="http://spachethespatula.blogspot.com/2011/03/vanilla-bean-macaroons-vegan.html">vanilla bean macaroons</a>)? I don't know what the deal-io is with that but all I can say is that I super love cooking/baking with whole vanilla beans :).<br />
<br />
I think that homemade marshmallows are possibly one of the tastiest culinary novelties. No one expects you to actually make your very own, and I'm fairly certain that when most people think of marshmallows they just think of the jet-puffed cylinders in the clear plastic on the baking aisle. Let me just tell you right now, you have not truly enjoyed a s'more if you have been using marshmallows of the store-bought variety. S'mores with homemade marshmallows are on a whole different level (side note: I was about to write "whole nother level," which is something I often say but never thought about. What the heck is a "nother"? Is it short for another? In that case is it "whole another level"? How completely peculiar!!).<br />
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While these marshmallows are positively scrumptious in their un-s'more-ified state (and far better than any store-bought mallow), they are shockingly good when toasted and smashed between two graham crackers. The chocolate component in my s'mores is homemade chocolate ganache. I tried two different methods: 1) I just poured it on the melted mallow and smashed it all between two graham crackers, 2) I dipped half of the graham cracker in the ganache and let it dry. Why the latter version may appear neater, nothing beats a deliciously gooey marshmallow and chocolate mess :P!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5547891003/" title="IMG_0321 by spachethespatula, on Flickr"><img alt="IMG_0321" height="538" src="http://farm6.static.flickr.com/5145/5547891003_cddec462c0_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5547891285/" title="IMG_0322 by spachethespatula, on Flickr"><img alt="IMG_0322" height="461" src="http://farm6.static.flickr.com/5262/5547891285_068a20e55b_z.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>Vanilla Bean Marshmallows</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://whisk-kid.blogspot.com/2010/12/solitary-chocolate-and-almond.html">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1/4 cup confectioners' sugar</li>
<li>1/4 cup cornstarch</li>
<li>nonstick spray</li>
<li>3 packages unflavored gelatin</li>
<li>1 cup ice cold water, divided</li>
<li>1 1/2 cups (298g) granulated sugar</li>
<li>1 cup light corn syrup</li>
<li>1/4 tsp salt</li>
<li>seeds scraped from 1/2 vanilla bean</li>
<li>1 tsp pure vanilla extract</li>
</ul><div><ol><li>Combine the confectioners' sugar in corn starch in a small bowl and set aside.</li>
<li>Spray a 9'' X 13" pan with nonstick spray. Pour in the sugar/cornstarch mixture and tip the pan to coat all sides. Reserve the excess in a small bowl.</li>
<li>Place the gelatin in the bowl of an electric mixer fitted with the paddle attachment. Add in 1/2 cup of the water and let stand.</li>
<li>In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover, and cook for 3-4 minutes until the sugar is dissolved. Do not stir the mixture! Simply swirl the saucepan to distribute. Uncover after the sugar has dissolved and place a candy thermometer into the saucepan. Continue to cook until the mixture reaches 240 degrees (F), 7-8 minutes. Immediately remove from heat.</li>
<li>Turn the mixture on low and slowly and carefully pour the hot sugar syrup into the gelatin. Once it is all added, increase the speed to high and whip until the mixture is lukewarm and very thick, about 12-15 minutes. Add in the vanilla bean seeds and vanilla extract in the last couple of minutes of mixing.</li>
<li>Scrape the mixture into the prepared pan, using a lightly oiled spatula to spread. Dust the top with enough of the reserved sugar/cornstarch mixture to lightly cover the top. Reserve the remainder. Allow the marshmallows to sit uncovered for at least 4 hours.</li>
<li>Turn the marshmallows onto a cutting board and cut into desired shapes with either a knife or cookie cutter. Dust all of the sides with the sugar/cornstarch mixture. Store in tupperware.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5548473008/" title="IMG_0318 by spachethespatula, on Flickr"><img alt="IMG_0318" height="479" src="http://farm6.static.flickr.com/5177/5548473008_f8558069cf_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-87136266735325571212011-03-21T00:55:00.000-07:002011-07-06T13:01:42.208-07:00Vanilla Bean Ice Cream<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5545620205/" title="IMG_0314 by spachethespatula, on Flickr"><img alt="IMG_0314" height="441" src="http://farm6.static.flickr.com/5020/5545620205_bde57a0888_z.jpg" width="640" /></a></div><br />
Sorry I've been MIA for a bit but I was struggling through finals! I am SO happy to be done and to be on Spring Break. This past quarter was by far the most stressful out of the entirety of my education. At times I didn't think I was going to make it, but I pulled through!<br />
<br />
I have been craving ice cream and ice-cream related treats (i.e. milkshakes) practically nonstop for the past week. I completely attribute it to my body attempting to de-stress in the best way it knows how--filling it with delicious delights!<br />
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There is nothing out-of-the-ordinary about this recipe. After all, it's just vanilla ice cream. But, it is the creamiest, dreamiest vanilla ice cream that I have ever tried. And besides, in the scope of things, vanilla ice cream is quite possibly the most important and necessary dessert component. What goes better with a warm apple pie, a chocolatey brownie, homemade caramel, or a berry crumble quite like a scoop of vanilla? Nothing, that's what!<br />
<div><br />
</div><div>This ice cream is actually a custard because it calls for egg yolks which make it unimaginably smooth and luxurious. It is also quite rich in the most delicious way. This recipe comes from David Lebovitz who is the absolute master of ice cream!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5546200152/" title="IMG_0310 by spachethespatula, on Flickr"><img alt="IMG_0310" height="427" src="http://farm6.static.flickr.com/5012/5546200152_3da6278e9c_z.jpg" width="640" /></a></div></div><div><br />
</div><div><i>Here's a tip for what to do with your empty vanilla bean pods: toss them in your granulated sugar. It will infuse your sugar with a vanilla flavor that will amp up the flavor in all of your baked goods! As you can see I have about a dozen beans sticking out of and buried within mine:</i></div><div style="text-align: center;"><i><br />
</i><br />
<i><a href="http://www.flickr.com/photos/spachethespatula/5546243210/" title="Dried Vanilla Beans in Sugar by spachethespatula, on Flickr"><img alt="Dried Vanilla Beans in Sugar" height="640" src="http://farm6.static.flickr.com/5053/5546243210_d513d83b3e_z.jpg" width="620" /></a></i></div><div><br />
</div><div style="text-align: center;"><b>Vanilla Bean Ice Cream</b></div><div style="text-align: center;">recipe from <a href="http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><ul><li>1 cup whole milk</li>
<li>pinch of sea salt</li>
<li>3/4 cup granulated sugar</li>
<li>1 vanilla bean, split lengthwise</li>
<li>2 cups heavy cream</li>
<li>5 large egg yolks</li>
<li>1 tsp pure vanilla extract</li>
</ul><div><ol><li>In a small saucepan, combine the milk, salt and sugar and bring to a simmer. Scrape the seeds of the vanilla bean into the mixture and toss in the empty pod. Cover and remove from heat. Allow the mixture to infuse for an hour.</li>
<li>Set up an ice bath by placing a 2-quart bowl inside of a larger bowl that is filled with ice water. Set a mesh strainer over the top of the smaller bowl and pour in the cream.</li>
<li>In a separate bowl, whisk together the egg yolks. Rewarm the milk mixture and remove the vanilla bean. Temper the yolks by whisking small amounts of the warm milk mixture into the yolks. Add the warmed yolks into the saucepan.</li>
<li>Cook over low heat, stirring constantly, being sure to scrape the bottom and sides until the custard thickens enough to coat the back of a wooden spoon. When you run your finger down the back of the spoon, the trail left by your finger should stay put.</li>
<li>Strain the custard into the small bowl in your ice bath. Stir in the vanilla extract and stir over the ice until cool and then refrigerate for at least 4 hours or overnight.</li>
<li>Freeze in your ice cream maker according to your manufacturer's instructions.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5545620017/" title="IMG_0313 by spachethespatula, on Flickr"><img alt="IMG_0313" height="506" src="http://farm6.static.flickr.com/5093/5545620017_5bd4610b31_z.jpg" width="640" /></a></div></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com3tag:blogger.com,1999:blog-8689035262682724869.post-21666829490503185722011-03-04T17:27:00.000-08:002011-05-30T23:14:10.081-07:00Vanilla Bean Macaroons (Vegan)<div style="text-align: center;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5498429326/" title="IMG_0285 by spachethespatula, on Flickr"><img alt="IMG_0285" height="640" src="http://farm6.static.flickr.com/5099/5498429326_43a7c76f9f_z.jpg" width="616" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Coconut is one of my very favorite foods, and I am entirely boggled as to how some people so detest it. Not only is it delicious, but it is rich in fiber and healthy fats!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I am a huge fan of macaroons, and when I saw these over at <a href="http://ohsheglows.com/">Oh She Glows</a>, I was immediately drawn to them. While I knew I would like them since I absolutely LOVE all things coconut, I did not expect them to completely blow me away as they have done.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">These macaroons are AMAZING! They are dense and chewy and absolutely addictive. The outside is perfectly crisp, and even after cooling, the inside is gooey and rich. The whole vanilla bean really pumps up the flavor and raises them above any macaroons you have tasted before. As Mikey bit into one, I heard an "Oh WOW!" Seconds later he was grabbing another :). </div><div style="text-align: left;">Also, these babies are completely vegan and relatively healthy when eaten in moderation- something that is almost entirely impossible ;).</div><b><br />
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<b><a href="http://www.flickr.com/photos/spachethespatula/5498430206/" title="IMG_0305 by spachethespatula, on Flickr"><img alt="IMG_0305" height="427" src="http://farm6.static.flickr.com/5291/5498430206_2d1856d470_z.jpg" width="640" /></a> </b><br />
<b><a href="http://www.flickr.com/photos/spachethespatula/5497835767/" title="IMG_0286 by spachethespatula, on Flickr"><img alt="IMG_0286" height="436" src="http://farm6.static.flickr.com/5052/5497835767_109523521e_z.jpg" width="640" /></a></b><br />
<b><br />
</b><br />
<b>Vanilla Bean Macaroons</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://ohsheglows.com/2011/02/20/detox-blonde-macaroons/">here</a></div><div style="text-align: center;"><i>makes 20-24 macaroons</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>2 2/3 cups shredded unsweetened coconut (to make the coconut butter OR 1 cup store-bought coconut butter)</li>
<li>2 cups shredded unsweetened coconut <i>(I used reduced fat here and regular in the coconut butter)</i></li>
<li>3/4 cup pure maple syrup</li>
<li>1 tsp vanilla extract</li>
<li>seeds scraped from 1 vanilla bean</li>
<li>1 tsp sea salt</li>
</ul><div><ol><li>Preheat oven to 300 degrees. Line baking sheets with a silicone mat or parchment paper; set aside.</li>
<li>To make the coconut butter: Add the 2 2/3 cups shredded coconut to the bowl of a food processor and process for 8-12 minutes until creamy, scraping down the bowl as necessary.</li>
<li>Combine all of the ingredients (including coconut butter) in the bowl of an electric mixer fitted with the paddle attachment and beat to combine.</li>
<li>Scoop 1-2 tablespoon-sized mounds onto the baking sheet (they won't spread so you can place them fairly close to one another).</li>
<li>Bake for about 25 minutes, or until the bottoms are golden. Let cool on baking sheet for a couple of minutes before transferring to a plate or rack to cool further.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5498429954/" title="IMG_0294 by spachethespatula, on Flickr"><img alt="IMG_0294" height="443" src="http://farm6.static.flickr.com/5135/5498429954_ff398e91b0_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com7tag:blogger.com,1999:blog-8689035262682724869.post-34579024112042795962011-02-25T03:24:00.000-08:002011-02-25T03:36:40.557-08:00Thomas Keller's Lemon Sabayon Tarts with Rosemary and Honey-Mascarpone Whipped Cream<div style="text-align: left;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5475681687/" title="IMG_0253 by spachethespatula, on Flickr"><img alt="IMG_0253" height="427" src="http://farm6.static.flickr.com/5060/5475681687_32e5dcd498_z.jpg" width="640" /></a></div><br />
So <a href="http://spachethespatula.blogspot.com/2011/01/orange-rosemary-buttered-mixed-nuts.html">remember when I said a few weeks ago</a> that I was going to share the dessert that I made for Mikey's parents' dinner party? Well here it finally is! The reason it took so long is that last time I had no time to photograph the tarts before I handed them over to Amy, Mikey's mom, for her party. So, on Monday, while I had no class due to President's Day, I went over to his parents' home and Amy and I made them again!<br />
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These tarts are tasty and unique, and a wonderful finish to any meal. The best part is that the tartness and freshness from the lemons make them a lot lighter than a chocolate or ice cream dessert. The filling is creamy and smooth, and the pine nuts and rosemary in the crust add a nice earthiness. The honey-mascarpone whipped cream cuts the sourness from the citrus and ties the entire dessert together, leaving you with a dessert that looks and tastes far more sophisticated than it really is ;).<br />
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This dessert is fairly easy to make, but, you need to be ready for a workout because you will have to whisk continuously for a good 10-15 minutes. Having to do this twice in one day left my arm feeling like I just lifted weights at the gym! However, the whisking is the only truly difficult part of the recipe, and even that doesn't take any special skill.<br />
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I think that it would be fun to experiment with different nuts and herbs in the crust and different citrus in the filling. For instance, a brazil nut and maybe mint crust with a blood orange filling, or keep the pine nut crust and add in grapefruit as the filling! Adding cocoa powder into the crust might even be an interesting alteration.<br />
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If you have any extra sabayon, it is positively delectable served over fresh berries!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5476277896/" title="IMG_0272 by spachethespatula, on Flickr"><img alt="IMG_0272" height="606" src="http://farm6.static.flickr.com/5178/5476277896_c88600f431_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5475681823/" title="IMG_0260 by spachethespatula, on Flickr"><img alt="IMG_0260" height="427" src="http://farm6.static.flickr.com/5095/5475681823_99831b2f47_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5475682247/" title="IMG_0279 by spachethespatula, on Flickr"><img alt="IMG_0279" height="551" src="http://farm6.static.flickr.com/5179/5475682247_6e0d40a1e3_z.jpg" width="640" /></a></div><br />
</div><div style="text-align: center;"><b>Thomas Keller's Lemon Sabayon Tart with Rosemary</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349">here</a></div><div style="text-align: center;"><i>the crust recipe will make enough for 3 large tarts or an array of smaller ones (also, I wouldn't recommend trying to third the crust recipe as it would be difficult to measure 1/3 of an egg)</i></div><div style="text-align: center;"><i>the filling is for 1/3 of the crust recipe (I find it's easiest to make the filling in smaller batches)</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">crust:</div><div style="text-align: left;"></div><ul><li>10 ounces (2 cups) toasted pine nuts <i>(you simply must toast them; it makes <u>all</u> the difference)</i></li>
<li>3 sprigs fresh rosemary</li>
<li>1/3 cup granulated sugar</li>
<li>1 lb (3 cups) all-purpose flour</li>
<li>1 tsp sea salt</li>
<li>8 ounces (2 sticks) unsalted butter, at room temperature</li>
<li>1 large egg</li>
<li>1 tsp pure vanilla extract</li>
</ul><div><ol><li>Place the pine nuts in a food processor and pulse a few times. Add in the sugar, rosemary leaves, salt, and flour and continue to pulse until the nuts are finely ground.</li>
<li>Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Add in the butter, egg, and vanilla extract and mix to incorporate.</li>
<li>Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. <i>(You can freeze any extra dough for up to a month.)</i></li>
</ol><div>sabayon & assembly:</div></div><div><ul><li>2 large eggs, cold</li>
<li>2 large egg yolks, cold</li>
<li>3/4 cup sugar</li>
<li>1/2 cup fresh lemon juice</li>
<li>1-2 tbsp fresh lemon zest</li>
<li>6 tbsp unsalted butter, cold and cut into 6 pieces</li>
</ul><div><ol><li>Preheat the oven to 350 degrees. Butter and flour <i>(I only buttered and it worked great)</i> a 9-inch fluted tart pan (or rectangular equivalent- or many smaller tart pans) and refrigerate it while the oven preheats.</li>
<li>Remove the tart pan from the fridge. Using your fingers, press the chilled dough into the tart pan(s), and up the sides.</li>
<li>Bake the crust for 10 to 15 minutes, then rotate it and bake for 10-15 minutes more until evenly golden-brown. Remove the crust from the oven and let it cool while you make the sabayon filling.</li>
<li>Bring about 1 1/2 inches of water to a oil in a pot that is slightly smaller than the diameter of the bowl you will be making your sabayon in.</li>
<li>In a large metal or glass bowl, whisk together the eggs, yolks, and sugar for about a minute until the mixture is smooth. In a measuring cup, combine the lemon juice and zest; set aside.</li>
<li>Set the bowl over the pot, creating a double boiler, and whisk the mixture vigorously. After about 2 1/2 minutes, when the eggs are foamy and have thickened, add 1/3 of the lemon juice. Continue to whisk vigorously, and after another 2 1/2 minutes when the mixture has thickened again add another 1/3 of the lemon juice. Again whisk for another 2 1/2 minutes and then add the final 1/3 of lemon juice. Whisk for 2-3 minutes until the mixture has thickened and is light in color. You can judge if it's thick enough by placing a wooden spoon in the mixture, taking it out, and running your finger down the back of it. If the trail left by your finger stays, it is thick enough.</li>
<li>Turn off the heat and leave the bowl over the water. Whisk in the butter, a piece at a time.</li>
<li>Pour the warm sabayon into the tart crust and place the tart pan on a baking sheet.</li>
<li>Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door of the oven open, brown the top of the sabayon, rotating if necessary to get an even color. <i>(This won't take very long, so DON'T walk away!)</i></li>
<li>Let the tart sit for at least an hour before serving. <i>(I served mine at room tempeature but you could, alternatively, serve it chilled.) </i>Serve with Whipped Honey-Mascarpone Cream recipe below).</li>
</ol><div style="text-align: center;"><b>Honey-Mascarpone </b><b>Whipped </b><b>Cream</b></div></div></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><ul><li>1 cup heavy whipping cream</li>
<li>6 tbsp mascarpone</li>
<li>2-3 tbsp honey</li>
</ul><div><ol><li>Combine all ingredients in a bowl and whip until stiff peaks.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5475682147/" title="IMG_0277 by spachethespatula, on Flickr"><img alt="IMG_0277" height="482" src="http://farm6.static.flickr.com/5092/5475682147_17a18eaa40_z.jpg" width="640" /></a></div></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-17486508593154064792011-02-20T13:33:00.000-08:002011-02-20T13:33:15.853-08:00Salted Chocolate Caramel Tarts<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5462323291/" title="IMG_0225 by spachethespatula, on Flickr"><img alt="IMG_0225" height="339" src="http://farm6.static.flickr.com/5180/5462323291_ef68b6b4be_z.jpg" width="640" /></a></div><br />
These tarts are the final component to the Valentine's dinner that I made for Mikey and myself this year, and I think they were both of our favorite parts!<br />
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These tarts are even more amazing that they look. The luxuriously creamy chocolate ganache, the ooey-gooey caramel, and the crisp, buttery, golden crust all come together to create one of the best desserts I have ever had!<br />
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We ended up eating these little tarts as if they were cookies- just picking them up and biting them! It seemed to work best, and certainly aided in hastening the plate to mouth exchange. While these tarts are amazingly tasty, they are also amazingly rich, and I highly recommend that you have an ice-cold glass of milk on hand to wash it down.<br />
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Mikey brought some extras in to work and gave one to his parents and all were met with rave reviews!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5462923892/" title="IMG_0210 by spachethespatula, on Flickr"><img alt="IMG_0210" height="427" src="http://farm6.static.flickr.com/5296/5462923892_04aef3cd3f_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5462924470/" title="IMG_0220 by spachethespatula, on Flickr"><img alt="IMG_0220" height="427" src="http://farm6.static.flickr.com/5054/5462924470_d20f84b8d8_z.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>Salted Chocolate Caramel Tarts</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://dessertfirst.typepad.com/dessert_first/2010/07/the-perfect-finish.html">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">crust:</div><div style="text-align: left;"></div><ul><li>10 tbsp (5 ounces) unsalted butter, at room temperature</li>
<li>1/2 cup (3 1/2 ounces) granulated sugar</li>
<li>2 large eggs, at room temperature</li>
<li>1 tsp pure vanilla extract</li>
<li>2 cups (8 1/2 ounces) all-purpose flour</li>
<li>1 tsp sea salt</li>
</ul><div>caramel:</div><ul><li>1 cup (7 ounces) granulated sugar</li>
<li>5 tbsp water</li>
<li>1/2 cup heavy cream</li>
<li>pinch of sea salt</li>
</ul><div>chocolate ganache:</div><ul><li>12 ounces bittersweet chocolate, coarsely chopped</li>
<li>small pinch of sea salt + more for garnish</li>
<li>2 cups heavy cream</li>
</ul><div>for the crust:</div><div><ol><li>In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for about 5 minutes. Add in the eggs and vanilla and mix until incorporated. Add in the flour and salt on low speed and mic until just incorporated.</li>
<li>Scrape the dough out onto a piece of plastic wrap and shape into a disk. Wrap and refrigerate for at least 1 hour or overnight.</li>
<li>Flour work surface and roll out your dough to 1/4'' thick. Press the dough into the bottom and up the sides of a 9" tart pan <i>(I used seven 4" tart pans). </i>Place in the freezer for 10-15 minutes or in the fridge for an hour.</li>
<li>When ready to bake, preheat the oven to 350 degrees.</li>
<li>Line your crust-filled tart shell(s) with tin foil and fill with pie weights or dried beans. Bake for 30 minutes if you are using a large tart pan, or 20 minutes if you are using smaller. Turn the tarts halfway through.</li>
<li>Remove the foil and weights from the tarts and bake for about 10 minutes more or until the tart shells are golden. Let cool on a wire rack before filling.</li>
</ol><div>for the caramel:</div></div><div><ol><li>Place the cream in a small sauce pan and heat it over medium heat. Stir it occasionally while you cook the sugar and if it starts to boil up, then turn it off.</li>
<li>In a medium saucepan heat the water and sugar over high heat, stirring until the sugar dissolves.</li>
<li>Bring the mixture to a boil and cook without stirring until the mixture turns a dark amber. Swirl the pan to ensure even cooking. (This will take between 5 and 10 minutes.)</li>
<li>Take the sugar mixture off of the stove and SLOWLY pour the cream into the sugar, a little at a time because it will boil up. Stir until combined and smooth. Stir in the salt.</li>
<li>Pour the caramel into the bottom of the cooled tart crust(s), covering the bottom(s) evenly. Allow is to cool until it firms and is no longer shiny.</li>
</ol><div>for the ganache:</div></div><div><ol><li>Place the chocolate and salt in a large heatproof bowl.</li>
<li>Place the cream in a small saucepan and bring to a boil.</li>
<li>Pour the hot cream over the chocolate and allow it to sit for a couple of minutes. Whisk slowly to gently combine (whisking to fast will incorporate air making the ganache less smooth).</li>
<li>Ladle an even amount of ganache into each of the tarts over the caramel. While the ganache is still warm, sprinkle the tops of the tart(s) with some sea salt. <i>(I used a combination of pink Himalayan salt and black lava salt that is colored with charcoal.)</i></li>
<li>Allow the tart(s) to sit at room temperature for 3-12 hours to cool and harden</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5462923428/" title="IMG_0204 by spachethespatula, on Flickr"><img alt="IMG_0204" height="427" src="http://farm6.static.flickr.com/5131/5462923428_3599aaa431_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com5tag:blogger.com,1999:blog-8689035262682724869.post-8612530053505586352011-02-18T14:05:00.000-08:002011-02-18T15:17:13.238-08:00Basil Caesar Salad with Homemade Croutons<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5455092042/" title="IMG_0167 by spachethespatula, on Flickr"><img alt="IMG_0167" height="404" src="http://farm6.static.flickr.com/5177/5455092042_a56a615e70_z.jpg" width="640" /></a></div><br />
Mikey's favorite type of salad is Caesar salad, and since I have always wanted to try making my own Caesar dressing (with the raw egg and all!), I felt it was the perfect accompaniment to our Valentine's dinner!<br />
<br />
This salad was surprising simple to make. The dressing comes together in flash because all you really do is whir all the ingredients in a food processor.<br />
<br />
I loved the addition of the herbs in the dressing because it made the salad quite fresh and not as "heavy" as a lot of typical Caesar salads can be. It was SUCH a nice contrast to the rich, juicy, steaks.<br />
<br />
I think the salads exceeded Mikey's expectations, and certainly my own! Also, the croutons were sooooo yummy! There is just nothing like homemade croutons; the stuff in the box you get from the grocery store just doesn't even come close.<br />
<br />
I think that this salad would also make a delicious main course with the addition of some grilled shrimp or chicken!<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5455092668/" title="IMG_0174 by spachethespatula, on Flickr"><img alt="IMG_0174" height="427" src="http://farm6.static.flickr.com/5018/5455092668_80585c45cc_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5455092472/" title="IMG_0169 by spachethespatula, on Flickr"><img alt="IMG_0169" height="454" src="http://farm6.static.flickr.com/5017/5455092472_17f2699b92_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Basil Caesar Salad with Homemade Croutons</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://www.epicurious.com/articlesguides/bestof/toprecipes/bestsaladrecipes/recipes/food/views/Basil-Caesar-Salad-353618">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>10-inch piece of baguette, cut into 1-inch cubes</li>
<li>1/2 cup extra virgin olive oil, divided</li>
<li>1/2-1 tsp garlic powder, depending on your taste</li>
<li>sea salt and freshly-cracked pepper</li>
<li>1 garlic clove</li>
<li>1 large egg</li>
<li>juice from 1 lemon</li>
<li>1 tbsp anchovy paste</li>
<li>1 cup fresh basil, coarsely chopped</li>
<li>1/2 cup flat-leaf parsley, coarsely chopped</li>
<li>1 lb romaine heart, washed and cut into fourths</li>
<li>1 cup freshly-grated Parmigiano-Reggiano</li>
</ul><div><ol><li>Preheat the oven to 375 degrees.</li>
<li>Toss bread cubes with 2 tablespoons oil, 1/4 tsp each of salt and pepper, and garlic powder. Spread the seasoned cubes out on a sheet pan and toast in the oven for 12-15 minutes, tossing every 4 or 5 minutes.</li>
<li>With the motor running, drop garlic clove into food processor and finely chop. Add in the egg, lemon juice, anchovy paste, and 1/2 tsp pepper and pulse until combined. With the motor running, slowly drizzle in the remaining 6 tablespoons of olive oil and blend until emulsified. Add in the herbs and blend until the herbs are finely chopped and the dressing is a beautiful green.</li>
<li>Toss the romaine with the dressing, croutons, and half of the cheese. Sprinkle the remaining cheese on top and serve!</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5455092280/" title="IMG_0168 by spachethespatula, on Flickr"><img alt="IMG_0168" height="427" src="http://farm6.static.flickr.com/5136/5455092280_8f53f70352_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-57415673542330205042011-02-16T20:46:00.000-08:002011-02-16T21:12:39.280-08:00Filet Mignon with Morels in Truffle Butter and Tarragon Marsala Sauce<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5452230643/" title="IMG_0180 by spachethespatula, on Flickr"><img alt="IMG_0180" height="456" src="http://farm6.static.flickr.com/5015/5452230643_27b5bc2cb3_z.jpg" width="640" /></a></div><br />
I have been insanely busy. I feel like all I do anymore is write papers! I had four papers due last week, and a huge one due yesterday that caused Mikey and me to have to postpone our Valentine's Day dinner to last night.<br />
<br />
Every year for Valentine's Day I like to make Mikey and myself a gourmet dinner because I think that it's more special than going out to a restaurant and having someone else do the cooking. The meal always has to include: red meat, potatoes, and a chocolate dessert.<br />
Last year I made:<br />
<br />
<div style="text-align: center;"><a href="http://spachethespatula.blogspot.com/2010/02/valentines-feast-part-1-filet-mignon.html">Filet Mignon with Mushroom Brandy Sauce</a></div><div style="text-align: center;">with</div><div style="text-align: center;"><a href="http://spachethespatula.blogspot.com/2010/02/valentines-feast-part-1-filet-mignon.html">Mashed Potatoes with Pancetta and Leeks</a></div><div style="text-align: center;">and</div><div style="text-align: center;"><a href="http://spachethespatula.blogspot.com/2010/02/valentines-feast-part-2-dark-chocolate.html">Dark Chocolate Souffles with Cardamom Creme Anglaise</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">It was a brilliant success if I do say so myself. HOWEVER, this year just may have topped it!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Today I'll be sharing with you the main course: Filet Mignon with Morels in Truffle Butter and Tarragon-Marsala Sauce.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In the next few days I will be posting the scrumptiously fresh salad I made, and the INCREDIBLE tarts I baked for dessert!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">These steaks were some of the best I have ever had, and that is truly saying something because Mikey and I tend to treat ourselves to the multitude of Prime steakhouses in the Seattle area that charge nearly $100 per steak whenever we deserve a pat-on-the-back.</div><div style="text-align: left;">I'm not saying I'm the best filet cooker in Seattle by any means (though I think I did a pretty excellent job :P). I attribute the amazing flavor to the sauce. It was earthy and rich and absolutely to-die-for! I especially loved the spongy-ness of the morels; they absorbed the sauce beautifully.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I served the steaks with a very simple mashed potato: yukon gold potatoes, butter, cream, salt, and pepper. I think that a good steak sauce always needs a nice starch because I am someone who like to eat everything together. The perfect bite, for me, would be a scoop of sauce-soaked potatoes with a bite of steak on top!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Clearly this meal was not at all low-cal or healthy, but are holiday meals ever supposed to be? Don't answer that, haha. *I* think they shouldn't be!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5452230293/" title="IMG_0175 by spachethespatula, on Flickr"><img alt="IMG_0175" height="427" src="http://farm6.static.flickr.com/5172/5452230293_d8ca78af3a_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5452841918/" title="IMG_0192 by spachethespatula, on Flickr"><img alt="IMG_0192" height="427" src="http://farm6.static.flickr.com/5095/5452841918_291e261ba9_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b> Filet Mignon with Morels in Truffle Butter and Tarragon Marsala Sauce</b></div><div style="text-align: center;">recipe adapted from <a href="http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Morels-and-Tarragon-Marsala-Sauce-351533">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1 1/2 ounces dried morels</li>
<li>2 6-to-8-ounce filets</li>
<li>sea salt & freshly cracked pepper</li>
<li>2 tbsp truffle butter, divided</li>
<li>3/4 cup chopped green onions</li>
<li>1/3 cup heavy whipping cream</li>
<li>1 tbsp chopped fresh tarragon + more for garnish</li>
<li>1 tbsp dry Marsala</li>
</ul><div><ol><li>Place the dried morels in a 2-cup measuring cup and fill it with warm water to the 1 1/2 cup mark. Let the morels soak for about 20 minutes, until soft. Drain and reserve 1/2 cup of the soaking liquid. Cut the morels in half.</li>
<li>Pat the steaks dry and sprinkle with sea salt and freshly cracked pepper. Melt 1tablespoon of the truffle butter in a medium nonstick skillet over medium-high heat. When the pan is hot, add in the steaks and cook to desired doneness <i>(obviously medium-rare is the <u>only</u> doneness)</i>, about 4 minutes per side. It is VERY important that you don't move the steaks around while they cook or you won't get a nice sear.</li>
<li>Transfer the steak to a plate and tent with tinfoil to rest while you make the sauce.</li>
<li>Add the other tablespoon of truffle butter to the skillet. Add in the morels and green onions and saute until tender, about 3 to 4 minutes. Add in the cream, tarragon, marsala, and reserved soaking liquid from the morels. Simmer until the sauce is lightly thickened (it will be quite runny still but that is what you want), about 5 minutes. Season with salt and pepper.</li>
<li>Serve the sauce over the steaks, sprinkled with extra chopped tarragon for garnish.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5452230481/" title="IMG_0178 by spachethespatula, on Flickr"><img alt="IMG_0178" height="458" src="http://farm6.static.flickr.com/5060/5452230481_e3c450cf02_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0tag:blogger.com,1999:blog-8689035262682724869.post-14390941440697922922011-02-05T20:59:00.000-08:002011-03-02T06:43:07.209-08:00Meyer Lemon Sweet Rolls<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5420682624/" title="IMG_0136 copy by spachethespatula, on Flickr"><img alt="IMG_0136 copy" height="445" src="http://farm6.static.flickr.com/5138/5420682624_110a855f22_z.jpg" width="640" /></a><br />
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</div><div style="text-align: left;"><div style="text-align: center;"><br />
</div><div style="text-align: left;">I'll start off by stating the obvious- these are NOT low-calorie rolls. <i>However</i>, they ARE the kind of treat to make on a lazy weekend morning with a couple of friends or, perhaps your kids. Additionally, they are so amazingly scrumptious that you will take one bite and no longer trouble yourself with trifling matters such as: Will I need to spend an extra hour working out? Do I care if I gain weight just <i>looking</i> at these? No, none of this matters anymore when the warm, gooey, tart, and sweet morsel hits your mouth- everything is now right in the world.</div></div><div style="text-align: left;"><div style="text-align: left;"><br />
</div></div><div style="text-align: left;"><div style="text-align: left;">These rolls, while time-intensive, are quite simple to make. Whenever I'm baking with yeast, I always am afraid that I am going to do something wrong and the bread won't rise or something of the sort, but I have yet to fail with yeast and am rapidly coming to the realization that maybe my stigma surrounding it is completely unfounded. Now that I know how easy these rolls are to make, and more importantly, how hard they are to get wrong, I can't wait to experiment with various different filling combos as well as the traditional cinnamon roll!</div></div><div style="text-align: left;"><div style="text-align: left;"><br />
</div></div><div style="text-align: left;"><div style="text-align: left;">If you have the time, I highly suggest that you try out these rolls. You will not be disappointed by the crisp exterior, the ooey-gooey center, or the creamy, tart glaze. In fact, these rolls are well worth waking up early to make :)!</div></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5420683944/" title="IMG_0157 by spachethespatula, on Flickr"><img alt="IMG_0157" height="427" src="http://farm6.static.flickr.com/5216/5420683944_c780084093_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5420682952/" title="IMG_0142 by spachethespatula, on Flickr"><img alt="IMG_0142" height="427" src="http://farm6.static.flickr.com/5014/5420682952_58d1a3c1a8_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5420076397/" title="IMG_0151 by spachethespatula, on Flickr"><img alt="IMG_0151" height="516" src="http://farm6.static.flickr.com/5220/5420076397_c1157c97d3_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><a href="http://www.flickr.com/photos/spachethespatula/5420683690/" title="IMG_0155 by spachethespatula, on Flickr"><img alt="IMG_0155" height="400" src="http://farm6.static.flickr.com/5298/5420683690_0d24b2d5c4_z.jpg" width="640" /></a></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Meyer Lemon Sweet Rolls</b></div><div style="text-align: center;">recipe from slightly adapted from <a href="http://www.cheekykitchen.com/2011/01/meyer-lemon-sweet-rolls.html">here</a></div><div style="text-align: center;"><i>makes about 2 dozen rolls (depending on how you roll/cut them)</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><div style="text-align: left;">ingredients:</div></div><div style="text-align: left;"><div style="text-align: left;"><br />
</div></div><div style="text-align: left;"><div style="text-align: left;">rolls:</div></div><div style="text-align: left;"></div><ul><li style="text-align: left;">2 cups warm water</li>
<li style="text-align: left;">2 tbsp dry yeast</li>
<li style="text-align: left;">2/3 cup instant nonfat dry milk powder</li>
<li style="text-align: left;">1/2 cup granulated sugar</li>
<li style="text-align: left;">2 tsp kosher salt</li>
<li style="text-align: left;">1/2 cup unsalted butter, softened</li>
<li style="text-align: left;">1 large egg</li>
<li style="text-align: left;">about 5 1/2 cups all-purpose flour</li>
</ul><div><div style="text-align: left;">filling:</div></div><div><ul><li style="text-align: left;">1 cup unsalted butter, melted</li>
<li style="text-align: left;">1 cup granulated sugar</li>
<li style="text-align: left;">zest of 6 Meyer lemons</li>
</ul><div><div style="text-align: left;">glaze:</div></div></div><div><ul><li style="text-align: left;">8 oz. block cream cheese</li>
<li style="text-align: left;">juice of 6 Meyer lemons</li>
<li style="text-align: left;">pinch of kosher salt</li>
<li style="text-align: left;">6 cups powdered sugar</li>
</ul><div><ol><li style="text-align: left;">In the bowl of an electric mixer, stir together the warm water and yeast and allow to proof for around 10 minutes. It will get kind of foamy on top when it's done.</li>
<li style="text-align: left;">To the yeast/water mixture, add in the milk powder, sugar, and salt. With the paddle attachment, stir together on low speed. Add in the softened butter and egg and combine.</li>
<li style="text-align: left;">Slowly add in the flour, 1 cup at a time until the dough is soft but not sticky <i>(you may need a little more or less flour that I used)</i>. Increase the mixer speed to high and mix the dough for about 5 minutes until it pulls away from the sides of the bowl and begins to climb the paddle.</li>
<li style="text-align: left;">Remove the dough from the bowl and knead a few times on a floured work surface. Set the dough into a large greased bowl and cover with plastic wrap. Set in a warm place to rise for an hour.</li>
<li style="text-align: left;">Cut the risen dough into thirds. Using a rolling pin, roll 1/3 of the dough into a rectangle 1/4-1/2 inch thick. Spread the dough with 1/3 cup of the butter, 1/3 cup of granulated sugar, and the zest of 2 lemons. Carefully roll the dough up tightly and cut into 1 1/2 inch rolls. Repeat with the rest of the dough.</li>
<li style="text-align: left;">Preheat the oven to 275 degrees. Place the rolls on a large baking sheet or individual baking cups. Set on top of the preheating oven to rise for about half an hour. Bake for 16-18 minutes until golden brown.</li>
<li style="text-align: left;">While rolls are baking combine glaze ingredients in a large bowl and beat until combined. Pour or drizzle over warm rolls.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5420075511/" title="IMG_0135 by spachethespatula, on Flickr"><img alt="IMG_0135" height="460" src="http://farm6.static.flickr.com/5011/5420075511_169e54d5b0_z.jpg" width="640" /></a></div></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5420683338/" title="IMG_0153 by spachethespatula, on Flickr"><img alt="IMG_0153" height="317" src="http://farm6.static.flickr.com/5211/5420683338_275a6dbcd7_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5420075305/" title="IMG_0130 by spachethespatula, on Flickr"><img alt="IMG_0130" height="446" src="http://farm6.static.flickr.com/5294/5420075305_726416f0c5_z.jpg" width="640" /></a><br />
<br />
<i>These sweet rolls are featured in a linky party at Sweet Rolls that Rock! Click the button below to check out some more tasty and unique sweet rolls!</i><br />
<i><span class="Apple-style-span" style="color: #2a2a2a; font-family: Tahoma, Verdana, Arial, sans-serif; font-size: 13px; font-style: normal;"> <a href="http://sweet-rolls-that-rock.blogspot.com/" target="_blank"><img alt="Sweet Rolls that Rock" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrFI421RzVeRdynvtCBxUVBYRy4jNklVeTJBsvrQjcl7O5hxJNCqgLbYWG1sAVGkUHL2PTlqHjgFAX0FpMZiRNd3uSmr1GoicykkhsJ27T9vlsBogEWg7Lz_3y3XWAMZ_1pa2bjjNnBU/s250/srtr+button.jpg" /></a> </span></i></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com11tag:blogger.com,1999:blog-8689035262682724869.post-6765081046375442602011-02-04T02:28:00.000-08:002011-04-04T23:31:27.373-07:00Brown Butter Chocolate Walnut Cookies<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415643612/" title="IMG_0091 by spachethespatula, on Flickr"><img alt="IMG_0091" height="427" src="http://farm6.static.flickr.com/5253/5415643612_5259aca578_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Is there anyone out there who doesn't enjoy a good chocolate chip cookie? If so, they should probably head to a doctor and get that checked out because I'm not sure that it's normal.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">These cookies are truly something amazing. The brown butter gives them a distinctive nutty flavor that it further complemented by the crunchy walnuts. They are also <i>incredibly</i> chocolatey. I love the way the chocolate chips melt a bit in the warm dough to create scrumptious ribbons of chocolate throughout.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You certainly don't have to add the specialty chocolate squares on top of (or inside of!) the cookies, but it really puts these delectable delights over the top. I used a milk chocolate bar that was mixed with bits of Christmas spice cookies that I found to really enhance all of the flavors, but I encourage you to play around with any chocolate bar that catches your eye! I think white chocolate would be heavenly, or you could even try a caramel-filled chocolate!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415643494/" title="IMG_0090 by spachethespatula, on Flickr"><img alt="IMG_0090" height="446" src="http://farm6.static.flickr.com/5219/5415643494_bc51543d87_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I find these cookies (like all chocolate chip cookies :P) are best eaten warm, when the chocolate is all melty, with a big class of cold milk- total bliss!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415644170/" title="IMG_0107 by spachethespatula, on Flickr"><img alt="IMG_0107" height="486" src="http://farm6.static.flickr.com/5179/5415644170_629d9ca072_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415643786/" title="IMG_0105 by spachethespatula, on Flickr"><img alt="IMG_0105" height="557" src="http://farm6.static.flickr.com/5219/5415643786_ec2cb4a857_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I also went ahead and stuffed the specialty chocolate into the center of 1/4 of the cookies for an ooey-gooey treat. They turned out more round and sphere-like, almost like ice cream scoops of delectable cookie!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415644818/" title="IMG_0126 by spachethespatula, on Flickr"><img alt="IMG_0126" height="534" src="http://farm5.static.flickr.com/4115/5415644818_8e1057f2d9_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415034245/" title="IMG_0119 by spachethespatula, on Flickr"><img alt="IMG_0119" height="486" src="http://farm6.static.flickr.com/5218/5415034245_73d905093a_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415644980/" title="IMG_0128 by spachethespatula, on Flickr"><img alt="IMG_0128" height="442" src="http://farm6.static.flickr.com/5211/5415644980_140b4ced28_z.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>Brown Butter Chocolate Walnut Cookies</b></div><div style="text-align: center;"><i>makes roughly 3 dozen cookies</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1 cup (2 sticks) unsalted butter</li>
<li>2 cups chopped walnuts</li>
<li>1 cup dark brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>1 large egg + 1 large egg yolk</li>
<li>1 tbsp pure vanilla extract</li>
<li>2 cups all-purpose flour</li>
<li>1/2 tsp baking soda</li>
<li>1 tsp kosher salt</li>
<li>2 cups chocolate chips <i>(I used 1/2 dark chocolate and 1/2 milk chocolate)</i></li>
<li>optional: specialty candy bar separated into sections <i>(I used a <a href="http://www.divinechocolateusa.com/products/detail/product_SpicedCookie.aspx">Milk Chocolate with Spiced Cookies Divine chocolate bar</a>)</i></li>
</ul><div><ol><li>Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper; set aside.</li>
<li>In a small saucepan, brown the butter over medium heat. The melted butter should foam up and then subside. It will be a golden-brown color when done and smell nice and nutty. Remove from heat and set aside.</li>
<li>In a medium bowl, combine the flour, baking soda, and salt. Set aside.</li>
<li>In the same pan that you browned the butter, toast the walnuts over medium heat. You'll be able to smell them when they are done; set aside.</li>
<li>In the bowl of an electric mixer fitted with the paddle attachment, combine the warm brown butter and sugars on medium-high speed. Slowly add in the egg, egg yolk, and vanilla and beat until combined. The mixture should look very silky and brown. Slowly add the flour mixture in and beat on low speed until just combined. Stir in the walnuts and chocolate chips. The warm mixture should melt the chocolate about half-way so that ribbons of chocolate form throughout the dough.</li>
<li>Scoop 1-2 tablespoon sized balls onto prepared baking sheet. If using, press a square of the specialty chocolate onto the top of each dough ball. <i>(Alternatively, you can press the square into the middle of the dough for a gooey surprise when you bite in!)</i></li>
<li>Bake for 10-12 minutes until golden (they may appear doughy still but they will be perfect when they set up). Let cool on the baking sheet for 2 minutes before transferring to a rack to cool further.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415033073/" title="IMG_0085 by spachethespatula, on Flickr"><img alt="IMG_0085" height="464" src="http://farm6.static.flickr.com/5178/5415033073_1a97b878ea_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5415033991/" title="IMG_0110 by spachethespatula, on Flickr"><img alt="IMG_0110" height="467" src="http://farm6.static.flickr.com/5096/5415033991_34585567ed_z.jpg" width="640" /></a></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com2tag:blogger.com,1999:blog-8689035262682724869.post-19373421821816115372011-02-02T03:11:00.000-08:002011-05-30T23:14:38.643-07:00No Bake Chocolate Peanut Butter Crispies (Vegan)<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5410334320/" title="IMG_0074 by spachethespatula, on Flickr"><img alt="IMG_0074" height="640" src="http://farm6.static.flickr.com/5013/5410334320_5b3bd43365_z.jpg" width="591" /></a></div><br />
I'm already slacking with my blog again. Honestly, it's because I'm stressed with school. I've had a lower eyelid twitch on my left eye for the past two and a half weeks that has become more than a little bothersome. However, being stressed is about the worst excuse I could possibly give for not posting because there are only two things that de-stress me: working out and baking. Unfortunately (or fortunately for my waist line?) I have been doing the former.<br />
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Anyways, these no bake treats are quite simple to whip up, and it could be reasoned that they are <i>somewhat</i> healthy as they contain only "good" fats- coconut and peanut butter. But, at 200 calories apiece I wouldn't go eating the entire batch :P!<br />
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As soon as I saw this recipe over on <a href="http://ohsheglows.com/">Oh She Glows</a>, I knew it would be a vegan dessert that even my animal-product-loving boyfriend would devour. I basically just showed him the photo on Angela's blog, without telling him that it included ingredients that make him cringe like almond milk and brown rice syrup, and he was sold. He immediately went to the grocery store and bought me the cocoa powder and dark chocolate chips that I lacked in the pantry. (He still doesn't know they were vegan!)<br />
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These crispies were quick to make; the only hard part was waiting for them to firm up in the freezer. The homemade chocolate peanut butter topping makes the bars absolutely decadent and deliciously rich. I recommend serving these with One Ingredient Banana Soft Serve for the ultimate combo of chocolate, peanut butter, and banana. (If you haven't heard of this amazing creation storming the blog-o-sphere yet, it is simply frozen bananas whipped in a food processor, NOT blender, until a super creamy ice cream consistency. It literally is EXACTLY like soft serve, you won't believe it. I also suggest you try the banana soft serve with some of the extra chocolate peanut butter blended in :D)<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5409722259/" title="IMG_0064 by spachethespatula, on Flickr"><img alt="IMG_0064" height="438" src="http://farm5.static.flickr.com/4078/5409722259_7514d84a05_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5409722735/" title="IMG_0075 by spachethespatula, on Flickr"><img alt="IMG_0075" height="559" src="http://farm5.static.flickr.com/4079/5409722735_55ded0e06d_z.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/spachethespatula/5409722385/" title="IMG_0067 by spachethespatula, on Flickr"><img alt="IMG_0067" height="483" src="http://farm5.static.flickr.com/4139/5409722385_3b34677c97_z.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><b>No Bake Chocolate Peanut Butter Crispies</b></div><div style="text-align: center;">recipe slightly adapted from <a href="http://ohsheglows.com/2011/01/28/no-bake-peanut-butter-chocolate-crispies-with-pb-fudge/">here</a></div><div style="text-align: center;"><i>makes 16 bars</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"></div><ul><li>1/2 cup natural peanut butter</li>
<li>1/2 cup brown rice syrup</li>
<li>2 tsp pure vanilla extract</li>
<li>1/4 cup unsweetened vanilla almond milk</li>
<li>1/2 cup sifted cocoa powder</li>
<li>1/2 tsp salt</li>
<li>3 cups crisp rice cereal</li>
<li>1/4 cup chopped roasted peanuts</li>
<li>3/4 cup warm Dark Chocolate Peanut Butter (recipe below)</li>
<li>1/2 cup non-dairy dark chocolate chips</li>
<li>shredded, unsweetened coconut</li>
</ul><div><ol><li>Line an 8-inch square baking dish with 2 sheets of parchment paper (one going each way).</li>
<li>In a large saucepan melt together the peanut butter, rice syrup, vanilla, and almond milk over medium-low heat, stirring to combine. Slowly add in the cocoa powder and salt and stir to combine. Pour in the rice cereal and remove from heat. Stir to completely coat the cereal.</li>
<li>Spread the mixture into your lined baking dish. Using a sheet of wax paper, press it down evenly.</li>
<li>Place in the freezer for 10 minutes to firm up. <i>(Now is a food time to make the chocolate peanut butter if you haven't already.)</i></li>
<li>Remove dish from freezer and pour the chocolate peanut butter over the firm cereal mixture. Spread it around so it coats evenly.</li>
<li>Sprinkle the dark chocolate chips and shredded coconut over the top of the bars.</li>
<li>Place in the freezer for 45 minutes to an hour to set up. Remove from freezer, cut, and serve! <i>(Store bars in the fridge.)</i></li>
</ol><div style="text-align: center;"><b>Dark Chocolate Peanut Butter</b></div><div style="text-align: center;">recipe from <a href="http://ohsheglows.com/2011/01/28/no-bake-peanut-butter-chocolate-crispies-with-pb-fudge/">here</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">ingredients:</div><div style="text-align: left;"><ul><li>1 cup natural peanut butter</li>
<li>1/2 cup non dairy dark chocolate chips</li>
<li>1 tsp coconut oil</li>
<li>salt, to taste</li>
</ul><div><ol><li>Melt the chocolate chips and coconut oil together in the microwave fro 30 to 60 seconds.</li>
<li>Stir the chocolate mixture and salt into the peanut butter until combined.</li>
</ol></div></div><div><i><br />
</i></div><div style="text-align: center;"><i><a href="http://www.flickr.com/photos/spachethespatula/5409722021/" title="IMG_0054 by spachethespatula, on Flickr"><img alt="IMG_0054" height="471" src="http://farm5.static.flickr.com/4119/5409722021_e1d27951e1_z.jpg" width="640" /></a></i></div></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com9tag:blogger.com,1999:blog-8689035262682724869.post-66552619539978006702011-01-23T03:10:00.000-08:002011-01-23T03:10:32.777-08:00Orange-Rosemary Buttered Mixed Nuts<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5380670118/" title="IMG_0035 by spachethespatula, on Flickr"><img alt="IMG_0035" height="427" src="http://farm6.static.flickr.com/5163/5380670118_dccb8ae084_z.jpg" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Oh, hey guys! Remember me? I used to hang out here a whole lot more often than I have been the past month and a half? I post recipes from time to time? It's me, Rachael.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Look guys, I'm super sorry about my utter negligence of this blog since early December. The truth is, I just had way too much going on. Let's start from the beginning: first I had finals, then my little sister flew out to visit me for a week, then I flew home to Florida for Christmas, then I flew </span><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">back</span></i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> to Seattle to celebrate my boyfriend's birthday, our anniversary, and New Year's with him, and then school started. WHEW! See? Plus school has been more than a little stressful this quarter as I have to write an average of two papers each week.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Well, now that we've got that out of the way, let's talk about these super tasty mixed nuts. I made them for Mikey's parents' dinner party they had a few nights ago as an extra little surprise as I was only asked to make dessert (which I will be sharing here in the near future).</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These make a great snack, or an easy, delicious appetizer. They are salty and sweet and smell </span><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">uh-mazing</span></i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">. Orange and rosemary make a wonderful combination that ends up being positively addictive.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I highly recommend these nuts because not only are they scrumptious, little morsels, but they take less than ten minutes to whip up!</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5380071023/" title="IMG_0051 by spachethespatula, on Flickr"><img alt="IMG_0051" height="443" src="http://farm6.static.flickr.com/5123/5380071023_7e225d88d8_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5380669952/" title="IMG_0034 by spachethespatula, on Flickr"><img alt="IMG_0034" height="427" src="http://farm6.static.flickr.com/5008/5380669952_9b2bb2e8b2_z.jpg" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Orange-Rosemary Buttered Mixed Nuts</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">recipe adapted from </span><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/buttered-nuts-rosemary-orange-00000000045608/index.html"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">here</span></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These should keep for about a week in a sealed tupperware</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ingredients:</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3-4 cups salted mixed nuts (a 17-ounce can)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3-4 tbsp granulated sugar (depending on how sweet you want them)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp fresh rosemary, coarsely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">zest of one orange</span></li>
</ul><div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Melt the butter in a large skillet over medium-high heat. Add in the remainder of the ingredients and cook, stirring, until the sugar is melted and the mixture is fragrant (no more than 5 minutes).</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour the mixture on a baking sheet and allow to cool.</span></li>
</ol><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5380070497/" title="IMG_0029 by spachethespatula, on Flickr"><img alt="IMG_0029" height="427" src="http://farm6.static.flickr.com/5004/5380070497_b24aa757dd_z.jpg" width="640" /></a></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/spachethespatula/5380669602/" title="IMG_0024 by spachethespatula, on Flickr"><img alt="IMG_0024" height="565" src="http://farm6.static.flickr.com/5003/5380669602_11edcbbe3e_z.jpg" width="640" /></a></span></div>Rachaelhttp://www.blogger.com/profile/18164430931500093076noreply@blogger.com0