tag:blogger.com,1999:blog-87989626798464917052024-03-11T21:51:34.383-07:00Food PusherRecipes. Good ones. Made and eaten by real people. Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.comBlogger557125tag:blogger.com,1999:blog-8798962679846491705.post-70557181015358976012024-01-31T12:50:00.000-08:002024-01-31T12:50:32.902-08:00Browned Butter Chocolate Chunk Cookies<p><span style="font-family: helvetica;"> </span></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBqfG-jzHMg9S1mNoErlgOK2McWKOThhRK0AWzhr1kTt43oy_L16K1SS198TfyJLOxIweCHUKG1uZRqPUiSxnfVWIAFDTjbCFiRq0ksLruOdFEiB1s8XD0-Olhm97-sjlJSSv2R8Bl3B0U27w9mNhOJ5BVaXVXbWnudCrYO4XLSWIG3jKqYnk6ZqnlW1K/s1500/IMG_4373.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBqfG-jzHMg9S1mNoErlgOK2McWKOThhRK0AWzhr1kTt43oy_L16K1SS198TfyJLOxIweCHUKG1uZRqPUiSxnfVWIAFDTjbCFiRq0ksLruOdFEiB1s8XD0-Olhm97-sjlJSSv2R8Bl3B0U27w9mNhOJ5BVaXVXbWnudCrYO4XLSWIG3jKqYnk6ZqnlW1K/w300-h400/IMG_4373.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Browned Butter Chocolate Chunk Cookies</span></td></tr></tbody></table><br /><span style="color: #444444; font-family: helvetica;">I'd like to say I've finally found my ultimate favorite chocolate chip cookie recipe, but I think I may have said something like that before...several times...so I'll just say this one is my current favorite. I took the other Levain Style Chocolate Chip Cookie recipe I have here and tweaked it to omit the need for self-rising flour (since I'd been mixing it up on the side anyway with ingredients that were duplicated in the recipe) and I've browned a quarter of the butter. And I've given up on bagged chocolate chips for the time being and am sticking with my favorite Dove Dark Chocolate. They're worth every penny and every minute of unwrapping and chopping them up. </span></p><p><span style="color: #444444; font-family: helvetica;">So what we have here is a relatively dense, tender, soft, chewy, chocolatey, buttery, nutty chocolate chip cookie. If you eat them fresh, they're also melty with a crisp edge. Mmmm. </span></p><p style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica; font-size: large;">Browned Butter Chocolate Chunk Cookies</span></p><p style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica;"> Adapted from <a href="https://youtu.be/P1gqm9CG8sw?si=YJTC1Pd0ifLKYQ1e" style="color: #513f7f; text-decoration: none;">Cupcake Jemma's Recipe on Youtube</a><br /><br />Ingredients: <br /></span></p><ul style="caret-color: rgb(51, 51, 51); color: #333333; line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">230 g cold butter, divided</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">160 g granulated sugar</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">160 g brown sugar</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">450 g dark chocolate chunks (I used Dove Dark Chocolate)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">200 g walnut pieces (optional)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">430 g all purpose flour</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">1 teaspoon baking soda</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">4 teaspoons baking powder</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">1 1/2 teaspoons salt</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">2 large eggs</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">2 teaspoons vanilla extract</span></li></ul><p style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica;">Instructions:<br /></span></p><ul style="caret-color: rgb(51, 51, 51); color: #333333; line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">(Scroll to the photos at the end to see what this unconventional process looks like.)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">The night before you plan to mix up the dough, brown four tablespoons of the butter. Place in a glass container, and either refrigerate or allow to sit at room temperature.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Beat the eggs and vanilla together in a small-ish bowl and set aside.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Cut the cold butter into tablespoons sized chunks and then add that and the browned butter to the bowl of a stand mixer. Mix on low for about a minute, just to break up the butter--do not cream the butter. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Add the granulated and brown sugar to the butter and mix again on low/medium low until little nuggets of butter & sugar form--again, do not cream this mixture. (If you refrigerated the browned butter you may need to cut it into smaller pieces.)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Add the chocolate chunks and walnut pieces (if desired), and mix again just to incorporate the chocolate chunks and walnuts.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir with a whisk until completely mixed. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Add the dry ingredients to the butter/sugar/chocolate/walnut mixture in the mixing bowl and mix on low until combined, about 30-45 seconds. It will still be dry and sandy looking.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Add the vanilla to the egg mixture and then add that to the mixture. Mix on low/medium low until dough starts to come together, taking care not to mix too long.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Using a large cookie scoop or a large spoon, make 60 gram gently formed balls of dough -- it's best if you don't pack the dough into a tight ball. Then flatten each ball into a disk that's about an inch thick.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Cover and freeze dough disks at least 90 minutes before baking.Preheat oven to 360 degrees Fahrenheit. Line a baking sheet with parchment paper and place in the oven to get hot while the oven preheats.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">When pan and oven are heated, remove the pan from the oven, place frozen dough disks on pan allowing a couple of inches between them.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Bake at 360 degrees for about 14-15 minutes, until puffed and starting to crack. Take care to not over-bake. Underbaked is better than over-baked.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Remove from oven and allow to cool on cookie sheet at least five minutes before moving to a wire rack to cool completely. Alternately, if you have a rimless baking sheet, you can slide the parchment with the baked cookie sheets onto a cooling rack to cool until ready to eat, about 5-10 minutes. This is what I try to do so the cookies will not continue to bake on the hot baking sheet.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Place unbaked dough disks in a zip top freezer bag and store in the freezer until you want more cookies. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Store baked and cooled cookies in an airtight container.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">Heat cooled cookies in the microwave on high for 10 seconds if you want to melt the chocolate.</span></li></ul><div><span style="color: #333333; font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nxR8jPc6Migr7AkA3O69QVv09iDQ2zLiW_gm9pSPQGargcGZLhGZTA20S0AfUyDa-PxGU83xLA5r0uf8rYsJ5Yg3AJYX7zEraE9knTYGwr992-ho4js1sLOAj4BmTbJriihUFUtqaKVPYBccFSjKQRFlmAoerQFc6I2AudQHE_ybqtJi1OXAIfAsgWRB/s1500/IMG_4342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nxR8jPc6Migr7AkA3O69QVv09iDQ2zLiW_gm9pSPQGargcGZLhGZTA20S0AfUyDa-PxGU83xLA5r0uf8rYsJ5Yg3AJYX7zEraE9knTYGwr992-ho4js1sLOAj4BmTbJriihUFUtqaKVPYBccFSjKQRFlmAoerQFc6I2AudQHE_ybqtJi1OXAIfAsgWRB/s320/IMG_4342.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSIXORfM3L-x7RqsQXVT3pjcXeX6XAmTeoBXqzitlzvjHU-m43eF7LNH-lmGfCBd4gwp9cB6SWzz36jWrRr5bWNPBBTliet2AQw1CxvqRHaJXkJj3S_zPjb0QE63XILvT8KLLkTFPml4huHVOAkGxpxjHS-5xyJhdyhOwIFRidzCVexBjNO7lE62NlmeC/s1500/IMG_4343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSIXORfM3L-x7RqsQXVT3pjcXeX6XAmTeoBXqzitlzvjHU-m43eF7LNH-lmGfCBd4gwp9cB6SWzz36jWrRr5bWNPBBTliet2AQw1CxvqRHaJXkJj3S_zPjb0QE63XILvT8KLLkTFPml4huHVOAkGxpxjHS-5xyJhdyhOwIFRidzCVexBjNO7lE62NlmeC/s320/IMG_4343.jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51Ap7OYfX4Y6lsCvXINkYlfK6nIrsIfwWDh03rdNn4sIs6IwnpPAtBeMu4g1P-tyTWMEW6lYT9a7Y1-eFvgw6ee2YraBxhStUEcIExUuMr0t-BUqIF4qXXYyhKID_H4w1LKhFekusMvJ8-n1cl5HymZ8dIPBoNyCFpqVTXLpDdQhSgtSRf-9-9eRX-Fq2/s1500/IMG_4346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51Ap7OYfX4Y6lsCvXINkYlfK6nIrsIfwWDh03rdNn4sIs6IwnpPAtBeMu4g1P-tyTWMEW6lYT9a7Y1-eFvgw6ee2YraBxhStUEcIExUuMr0t-BUqIF4qXXYyhKID_H4w1LKhFekusMvJ8-n1cl5HymZ8dIPBoNyCFpqVTXLpDdQhSgtSRf-9-9eRX-Fq2/s320/IMG_4346.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Butter & browned butter are mixed a bit, but not creamed.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8REeNWam40DmpTPfikm-c-a9TXdAe43rDTBHrzfH3A6ydre5HYQvX3qqnr5Y8g5Wsr0aMfR2CFMDu-2yvSPoXv3SN86mOyN3lNOawG61jABJ7vOYeVittcZWBvTRLA8k4QM9-l-e0D6VkmpBQ5ynt0PVjOCERVOYEuaaeTKu7kQhBO33vNsHKhg9M5u8/s1500/IMG_4349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8REeNWam40DmpTPfikm-c-a9TXdAe43rDTBHrzfH3A6ydre5HYQvX3qqnr5Y8g5Wsr0aMfR2CFMDu-2yvSPoXv3SN86mOyN3lNOawG61jABJ7vOYeVittcZWBvTRLA8k4QM9-l-e0D6VkmpBQ5ynt0PVjOCERVOYEuaaeTKu7kQhBO33vNsHKhg9M5u8/s320/IMG_4349.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add sugars to the butters & mix until...</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnWK8gAunigKIjk3FEIwMrFWc5HFrBpb7CMt0QxXEv2sijcCyJ-9pORtzimZU8zo_ZPNhYNZOSzfYKl0wPFtcHPBFfmiDWjgr4VI7MPA0exNrri8tEWHD49KVIQvV96hDl-40vSnHLntt0LoubFIFsOo9UPFTMQ-PYUSwSWy5p9WCX0N5tygk0v4Ki2MO/s1500/IMG_4350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnWK8gAunigKIjk3FEIwMrFWc5HFrBpb7CMt0QxXEv2sijcCyJ-9pORtzimZU8zo_ZPNhYNZOSzfYKl0wPFtcHPBFfmiDWjgr4VI7MPA0exNrri8tEWHD49KVIQvV96hDl-40vSnHLntt0LoubFIFsOo9UPFTMQ-PYUSwSWy5p9WCX0N5tygk0v4Ki2MO/s320/IMG_4350.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Butter & sugar mostly mixed until it's an almost uniform chunkiness <br />with some chunks of butter remaining.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0lESCRviFm6ZsbyNGr0VN-dlFIwPfBCaBWPgG7DB8oNJUuu6RhOsGHHIXwu7kXw8mtxcYnmAjM7aAQlUyMfdS_fCKaOI2tt3CnBwW37zar9oIAHMFHj9Gny6kJI3A5G3lyATq5xQdnVFgSmq2UOLosOdxwWH0Y-_IOZmki0BtOw8bAinXP9u2y7vEV_I/s1500/IMG_4351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0lESCRviFm6ZsbyNGr0VN-dlFIwPfBCaBWPgG7DB8oNJUuu6RhOsGHHIXwu7kXw8mtxcYnmAjM7aAQlUyMfdS_fCKaOI2tt3CnBwW37zar9oIAHMFHj9Gny6kJI3A5G3lyATq5xQdnVFgSmq2UOLosOdxwWH0Y-_IOZmki0BtOw8bAinXP9u2y7vEV_I/s320/IMG_4351.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add the chocolate chunks and walnuts. Yes. Different.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKwYjlf3eO9q6NvUgSUl0aM5tDHV43WqQcR7IjwIFL30cF3q9tc42uhIgbt1xwFv75A3gKISYN9_6FXMEXZeva5moWFzSm0x3l8YAaYBipVor_j_cjAgRtKl19fbA3Jb5w__jWk6kRpp67OMculLC1laGpbonhXQ0gvPgOX7ipXYKll8_zMLiQmvUtt4b/s1500/IMG_4353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKwYjlf3eO9q6NvUgSUl0aM5tDHV43WqQcR7IjwIFL30cF3q9tc42uhIgbt1xwFv75A3gKISYN9_6FXMEXZeva5moWFzSm0x3l8YAaYBipVor_j_cjAgRtKl19fbA3Jb5w__jWk6kRpp67OMculLC1laGpbonhXQ0gvPgOX7ipXYKll8_zMLiQmvUtt4b/s320/IMG_4353.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Then mix in the dry ingredients until it looks like what you see below.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR4RtUVWpWweaCEBfSKOs37dS5j5LUfq3io5VZcerofNCjCvbA_Au_eHfIqKoM38X_U2CSws9jnJPuGHPNtavuqDT4PkfM7duZwvJbaOVCCvCU9QKlMhevS5jM-BC98Gr6dFsWroU3trbRu-7Phk158nOjhbt6V_MZAiRaOYkkSWa3H6NsL7ibQCnuWik/s1500/IMG_4354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR4RtUVWpWweaCEBfSKOs37dS5j5LUfq3io5VZcerofNCjCvbA_Au_eHfIqKoM38X_U2CSws9jnJPuGHPNtavuqDT4PkfM7duZwvJbaOVCCvCU9QKlMhevS5jM-BC98Gr6dFsWroU3trbRu-7Phk158nOjhbt6V_MZAiRaOYkkSWa3H6NsL7ibQCnuWik/s320/IMG_4354.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWRqCNzCU7GLOcT5Q34ZhQDTsn1sWrTT-tOvgvFNpf4Q2isFKzH2kKKRcJFZQsCiMTqCVJdIsl2D_c1S3JZv3l4FhRJCwmuQmmTdxMBQzY8rBR6OuH6ealfFEYRqgcOR-i8UOD4FH0hM0-91VRZHf1vUcEiM-6yQrQHXCtPkRM8Yano4ZjqAgMZvelxS-/s1500/IMG_4355%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWRqCNzCU7GLOcT5Q34ZhQDTsn1sWrTT-tOvgvFNpf4Q2isFKzH2kKKRcJFZQsCiMTqCVJdIsl2D_c1S3JZv3l4FhRJCwmuQmmTdxMBQzY8rBR6OuH6ealfFEYRqgcOR-i8UOD4FH0hM0-91VRZHf1vUcEiM-6yQrQHXCtPkRM8Yano4ZjqAgMZvelxS-/s320/IMG_4355%201.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lastly, add the eggs and vanilla.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA-5p6N5SE4yTvuzHFqcgWidS2jJrHaGqL_O3pbSuJWVPs9M9UGeukPvicpOq9HzHDqtjL-s7la0xdznmtwt8fB_yhgbgupQWVfQwPfCQpTrhX8KM1tpcoQmNxlP2Jg3EIgkeOPopSu_GwCSv9derH6SYNaOZXE6fJGtvQ-JZRG7bAuvNHAHzpPW7g3dl/s1500/IMG_4357.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA-5p6N5SE4yTvuzHFqcgWidS2jJrHaGqL_O3pbSuJWVPs9M9UGeukPvicpOq9HzHDqtjL-s7la0xdznmtwt8fB_yhgbgupQWVfQwPfCQpTrhX8KM1tpcoQmNxlP2Jg3EIgkeOPopSu_GwCSv9derH6SYNaOZXE6fJGtvQ-JZRG7bAuvNHAHzpPW7g3dl/s320/IMG_4357.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mix until you have something that looks like this.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EOddfXLcoMDN8cu1IqEOj1UlEwPZrD_jPJbauZqaiH2OUPbnBWSffPdjonqAxcdEExn3xDSys_3oUq5a614Ci8kSNWYFlgfjDyH6-ev1KTd_rtK2z-li3_OuJJfBRC2xWqLDRBVOHXL_08DvsOlHB4DieSOq3QvGEZkNoh4N2555wKuA0EiVSSpKRlAY/s1500/IMG_4358.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EOddfXLcoMDN8cu1IqEOj1UlEwPZrD_jPJbauZqaiH2OUPbnBWSffPdjonqAxcdEExn3xDSys_3oUq5a614Ci8kSNWYFlgfjDyH6-ev1KTd_rtK2z-li3_OuJJfBRC2xWqLDRBVOHXL_08DvsOlHB4DieSOq3QvGEZkNoh4N2555wKuA0EiVSSpKRlAY/s320/IMG_4358.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Weigh out 60 g portions.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthKLerQ7c28_I73WE2TAoOULKN_iODMll5vIVuW25BGMGJzYzWkHPjn4Bg_5KL11pz0DlXR0BNi6rc6If_x2sUfCmooKUX2LYEvWGsFIeICexe0UD1XX1S_jZQHPEM_IdG0ilRYgD1WgEqTeEuHbsJaiuiaLtS0U_WJvTPWwTNubz1TpzYgjABM7OOyps/s1500/IMG_4359.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthKLerQ7c28_I73WE2TAoOULKN_iODMll5vIVuW25BGMGJzYzWkHPjn4Bg_5KL11pz0DlXR0BNi6rc6If_x2sUfCmooKUX2LYEvWGsFIeICexe0UD1XX1S_jZQHPEM_IdG0ilRYgD1WgEqTeEuHbsJaiuiaLtS0U_WJvTPWwTNubz1TpzYgjABM7OOyps/s320/IMG_4359.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Form into a thick disk, making sure to not make it too tight.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC4eyj5Vo73U1lFfefJFWSN4UAhfiGzE61JHuzi6Irtn-PZSH0p9pofxCFEKvBaOnn7nbexxF9cBDj_1SKaghj3-7Uw0NjBXD_G_BlT2L_7QZC_KuhGe4FQYJ0CWp26-KbiqCzGx4fgWuowXdLyzZwCLV2xTT5vxdRv0Zmo79l5st5vSUKmOgFMx2mi_u/s1500/IMG_4363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC4eyj5Vo73U1lFfefJFWSN4UAhfiGzE61JHuzi6Irtn-PZSH0p9pofxCFEKvBaOnn7nbexxF9cBDj_1SKaghj3-7Uw0NjBXD_G_BlT2L_7QZC_KuhGe4FQYJ0CWp26-KbiqCzGx4fgWuowXdLyzZwCLV2xTT5vxdRv0Zmo79l5st5vSUKmOgFMx2mi_u/s320/IMG_4363.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Place on a wax-paper lined pan, cover and freeze until solid.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOrpt_w4v5VB3YvIkv9STmxIckECJaXwVdxnUKobH3beYOBqQaTm38RRHkWFuVjDsOwo1pnJ4xpytf-TeaNgJC87y_obX3S1eghVdUwl1usmP8J4b3lMis9A581z7aczF5dr4R5jK2THiVx7Q3oqegr30fPB2RJNhziIUwLUhDDowBu5ghl18pkJk4Q_h/s1500/IMG_4369.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOrpt_w4v5VB3YvIkv9STmxIckECJaXwVdxnUKobH3beYOBqQaTm38RRHkWFuVjDsOwo1pnJ4xpytf-TeaNgJC87y_obX3S1eghVdUwl1usmP8J4b3lMis9A581z7aczF5dr4R5jK2THiVx7Q3oqegr30fPB2RJNhziIUwLUhDDowBu5ghl18pkJk4Q_h/s320/IMG_4369.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Before baking.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rg0ZG3EFDMXxbL6aM33YHdKTqAwAqyp2mjzcdxtomibgVaEKT_K96KGZ9TMDI9GGiraBECA5bImBEqb60aHACBGJObG1ubtQNho9OotErL4ia7Td_tXN0ylsOv886kbnQSI1ryRgUd8YcHrivmtpfP5R4pJr82lRhv6s66WD8zI0zqsVbFu9ztKAcD-I/s1500/IMG_4371.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rg0ZG3EFDMXxbL6aM33YHdKTqAwAqyp2mjzcdxtomibgVaEKT_K96KGZ9TMDI9GGiraBECA5bImBEqb60aHACBGJObG1ubtQNho9OotErL4ia7Td_tXN0ylsOv886kbnQSI1ryRgUd8YcHrivmtpfP5R4pJr82lRhv6s66WD8zI0zqsVbFu9ztKAcD-I/s320/IMG_4371.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After baking.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2c5imRKD6Ft9iWAKUitwnJ-S0KoLItIweCdMeRtWmRy_bCsWBCYXvn645kptULDZmp7fK8wB79KF83K9QDHeijsSxRTZ3Fj_0nnfGudW9NY_Ll60CYgZejO9GtmlrKLZKRAMKRmbjbkCceRPKRQRVnjhwXm0wBmeNj_9vrg3mQBPLnZKp7fwE0jEcy3P/s1500/IMG_4373.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2c5imRKD6Ft9iWAKUitwnJ-S0KoLItIweCdMeRtWmRy_bCsWBCYXvn645kptULDZmp7fK8wB79KF83K9QDHeijsSxRTZ3Fj_0nnfGudW9NY_Ll60CYgZejO9GtmlrKLZKRAMKRmbjbkCceRPKRQRVnjhwXm0wBmeNj_9vrg3mQBPLnZKp7fwE0jEcy3P/s320/IMG_4373.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I actually baked these like a minute too long. Still good though.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FvrhJeJZq79UzCrS1WUAXushvCyXY0AzJc5OTkPIy669EcRQYLK3cE3-Kn2fveknOYXNbGInGlgO_CCDtvP6xYbqhcqSIy0InFCWY8IvsT5Bm7HHuSRy0OADGrItwtY4erHvMV8tEOc6tSgbsUJwjMcQIzeslfjQFXH2SqlRy5NRnwT27coUp7VlZ8dV/s1500/IMG_4376%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FvrhJeJZq79UzCrS1WUAXushvCyXY0AzJc5OTkPIy669EcRQYLK3cE3-Kn2fveknOYXNbGInGlgO_CCDtvP6xYbqhcqSIy0InFCWY8IvsT5Bm7HHuSRy0OADGrItwtY4erHvMV8tEOc6tSgbsUJwjMcQIzeslfjQFXH2SqlRy5NRnwT27coUp7VlZ8dV/s320/IMG_4376%201.jpg" width="240" /></a></div></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-9982259467795100872024-01-23T14:19:00.000-08:002024-01-23T14:19:40.670-08:00Toffee Chocolate Chunk Cookies<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_whd5DmI3pMAF1AfgPTfYeQUXg-jY7UlEztoXH8f_QKtMN0fqvinZUesIl9N2au2UvBygAE82i4B-GWHnOEGcO74F46k3-FFd3dU5UHcRP10sB8bilf-lmhUiDaYrzgbGBb3UzbVmn4q5Ojs35ebEMzYt3eo8B8nv_5TcUs9VoDB6rj1o2o2Nkf1CNkRD/s2000/IMG_4304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_whd5DmI3pMAF1AfgPTfYeQUXg-jY7UlEztoXH8f_QKtMN0fqvinZUesIl9N2au2UvBygAE82i4B-GWHnOEGcO74F46k3-FFd3dU5UHcRP10sB8bilf-lmhUiDaYrzgbGBb3UzbVmn4q5Ojs35ebEMzYt3eo8B8nv_5TcUs9VoDB6rj1o2o2Nkf1CNkRD/w300-h400/IMG_4304.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Toffee Chocolate Chunk Cookies</span></td></tr></tbody></table><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD94ye-WWa20TkpotWsiMKMMPCoJTFM1ygd8MEOlBAXyjbn7ZNn-8wdKRra3rnKK8uyAOJkm0-Yci_OT5VpX9IhQjiS4qiwjf1YcymWl0i_TA6kz5HoBwlbE8o1CLao88Jr3hUaIBBoXF6GdOygfBylBiPT-rtufeqyXNpCmnOxui3_0iblIE5IHSKeydQ/s2000/IMG_4306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD94ye-WWa20TkpotWsiMKMMPCoJTFM1ygd8MEOlBAXyjbn7ZNn-8wdKRra3rnKK8uyAOJkm0-Yci_OT5VpX9IhQjiS4qiwjf1YcymWl0i_TA6kz5HoBwlbE8o1CLao88Jr3hUaIBBoXF6GdOygfBylBiPT-rtufeqyXNpCmnOxui3_0iblIE5IHSKeydQ/w300-h400/IMG_4306.jpg" width="300" /></a></div><span style="font-family: helvetica;"><p><span style="font-family: helvetica;"><br /></span></p>I've been trying new flavors in the basic Levain-style cookie recipe, and today it involves mixing toffee chunks in with chunks of Dove Dark Chocolate. I have to say this is a winner: tender, melt-in-your-mouth cookie with crisp, flavorful toffee and just enough bits of chocolate. </span><p></p><p><span style="font-family: helvetica;">I made the toffee from scratch, because I can, but you can also purchase Heath toffee bits, and I'm sure they'd be fine. I wanted better than "fine," though, so I went the extra mile. Click <a href="http://www.food-pusher.com/2024/01/toffee-bits.html" target="_blank">here</a> to see the recipe for the toffee bits/chunks.</span></p><p><span style="font-family: helvetica;">These turned out quite a bit flatter than I thought they would, but that's not necessarily a bad thing. I'm sure if I were to add nuts to these, they'd not be so flat, but today is a no-nut day. I only baked up six of these and plan to bake up the rest next week to take to work. </span></p><p><span style="font-family: helvetica; font-size: large;">Toffee Chocolate Chunk Cookies</span></p><p><span style="-webkit-text-stroke-width: 0px; caret-color: rgb(51, 51, 51); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: helvetica;"><span style="font-size: 14px;"> Adapted from </span><a href="https://youtu.be/P1gqm9CG8sw?si=YJTC1Pd0ifLKYQ1e" style="font-size: 14px; text-decoration: none;">Cupcake Jemma's Recipe on Youtube</a><br /><br />Ingredients: <br /></span></span></p><ul style="line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">237 g unsalted butter, cold (2 sticks plus 1/2 tablespoon*), divided</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">160 g granulated sugar</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">160 g brown sugar</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">250 g dark chocolate chunks (I used Dove Dark Chocolate)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">230 g toffee pieces (<a href="http://www.food-pusher.com/2024/01/toffee-bits.html" target="_blank">homemade</a> or store-bought, but homemade is better)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">430 g all purpose flour</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">1 teaspoon baking soda</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">4 teaspoons baking powder</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">1 1/2 teaspoons salt</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">2 large eggs</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">2 teaspoons vanilla extract</span></li></ul><p><span style="-webkit-text-stroke-width: 0px; caret-color: rgb(51, 51, 51); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: helvetica;">Instructions:<br /></span></span></p><ul style="line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">(Scroll to the photos at the end to see what this unconventional process looks like.)</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">The night before you plan to mix up the dough, brown 65 g of the butter (1/4 cup plus 1/2 tablespoon), place in a glass container, and refrigerate overnight. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;"><span>Beat the eggs and vanilla together in a small-ish bowl and set aside.</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;"><span>Cut the cold butter into <span style="caret-color: rgb(51, 51, 51);">tablespoons</span> sized chunks and then add that and the browned butter to the bowl of a stand mixer. Mix on low for about a minute, just to break up the butter--do not cream the butter. </span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Add the granulated and brown sugar to the butter and mix again on low/medium low until little nuggets of butter & sugar form--again, do not cream this mixture. Note: you may need to get a butter knife and cut the cold browned butter into smaller pieces at this point. Mine was too firm and needed cutting.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Add the chocolate chunks and toffee pieces (if desired), and mix again just to incorporate the chocolate chunks and toffee.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir with a whisk until completely mixed. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Add the dry ingredients to the butter/sugar/chocolate/toffee mixture in the mixing bowl and mix on low until combined, about 30-45 seconds. It will still be dry and sandy looking.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Add the vanilla to the egg mixture and then add that to the mixture. Mix on low/medium low until dough starts to come together, taking care not to mix too long.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Using a large cookie scoop or a large spoon, make 60 gram gently formed balls of dough -- it's best if you don't pack the dough into a tight ball. Then flatten each ball into a disk that's about an inch thick.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Cover and freeze dough disks at least 90 minutes before baking.Preheat oven to 360 degrees Fahrenheit. Line a baking sheet with parchment paper and place in the oven to get hot while the oven preheats.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">When pan and oven are heated, remove the pan from the oven, place frozen dough disks on pan allowing a couple of inches between them.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Bake at 360 degrees for about 14-15 minutes, until puffed and starting to crack. Take care to not over-bake. Underbaked is better than over-baked.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Remove from oven and allow to cool on cookie sheet at least five minutes before moving to a wire rack to cool completely. Alternately, if you have a rimless baking sheet, you can slide the parchment with the baked cookie sheets onto a cooling rack to cool until ready to eat, about 5-10 minutes. This is what I try to do so the cookies will not continue to bake on the hot baking sheet.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Place unbaked dough disks in a zip top freezer bag and store in the freezer until you want more cookies. </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Store baked and cooled cookies in an airtight container.</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-indent: 0px;"><span style="font-family: helvetica;">Heat cooled cookies in the microwave on high for 10 seconds if you want to melt the chocolate.</span></li></ul><div style="caret-color: rgb(51, 51, 51);"><span style="font-family: helvetica;">Makes about 30 large cookies</span></div><div style="caret-color: rgb(51, 51, 51); font-size: 14px;"><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(51, 51, 51); font-size: 14px;"><span style="font-family: helvetica;">* When you brown the butter, you lose some of the water in that process, so I added another 1/2 tablespoon to make up for it. I don't think the cookies will be ruined if you don't add that extra 1/2 tablespoon of butter, though.</span></div><div style="caret-color: rgb(51, 51, 51); font-size: 14px;"><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(51, 51, 51); font-size: 14px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRD4sb1QsV_Hvyn9o2AfjBt9ZNc0YmKDtVnQamiS4HlbcAm68wUbV8Q4KUvWEICYoRC0p0QMuZkBKgyH5wsXvyGcQkeTFevQHAxCffYrQ36oZ0IugJjtEJIAFmFIGzOTvTTe02IcMafHfCCw-KRCUuBSvDsTVVJ3l_ugIlkO8AhglduegS7-C2P0iWcsn/s2000/IMG_4256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRD4sb1QsV_Hvyn9o2AfjBt9ZNc0YmKDtVnQamiS4HlbcAm68wUbV8Q4KUvWEICYoRC0p0QMuZkBKgyH5wsXvyGcQkeTFevQHAxCffYrQ36oZ0IugJjtEJIAFmFIGzOTvTTe02IcMafHfCCw-KRCUuBSvDsTVVJ3l_ugIlkO8AhglduegS7-C2P0iWcsn/s320/IMG_4256.jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvKNaU8T42xyBcbI5ZShc_dqi3_rBVqxYvHFFcUHa6864lMLs1t4fUtEKNb1OuurN9bL8LAwKfKt-wvld3JEm6tLYd8oevXGcNlSEuuuy9pSIkfRaTm0l992G6i_zYg7zeWB3Y2kty7TYWRueYfJ6fb1I1Wda06yHWtSp8Nj8oYLQNIyOj5R5xhosD4QV/s2000/IMG_4258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvKNaU8T42xyBcbI5ZShc_dqi3_rBVqxYvHFFcUHa6864lMLs1t4fUtEKNb1OuurN9bL8LAwKfKt-wvld3JEm6tLYd8oevXGcNlSEuuuy9pSIkfRaTm0l992G6i_zYg7zeWB3Y2kty7TYWRueYfJ6fb1I1Wda06yHWtSp8Nj8oYLQNIyOj5R5xhosD4QV/s320/IMG_4258.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Break up the butter</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v5gEv2uJQUngN3AFgNs3ag1bzWBwW32yFfHfEKOUPlbgXQM-sp1FZ1OBs45egFKeIs3HRMiqT17kQMCHCfqVYaug7pFhsbWVDYQefgnARP2n0nV77z8zY0EXJ71spQeiZ2PO1ML2KNiwNY6cFD8jSifsO1WemgiVWjuTLMt6E4ChVi7-dCbFwzgzXlud/s2000/IMG_4260.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v5gEv2uJQUngN3AFgNs3ag1bzWBwW32yFfHfEKOUPlbgXQM-sp1FZ1OBs45egFKeIs3HRMiqT17kQMCHCfqVYaug7pFhsbWVDYQefgnARP2n0nV77z8zY0EXJ71spQeiZ2PO1ML2KNiwNY6cFD8jSifsO1WemgiVWjuTLMt6E4ChVi7-dCbFwzgzXlud/s320/IMG_4260.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Mix in the sugars.<br />Check for large browned butter chunks and cut as needed.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1DrvF7wbmIpsE-AUY4TBKoA7onPqNP4_PNJf8mm4UQneepNKCFdZOlm-HTF9-9wQKsnRQzWyiD5zUCt7xU9pms3PRv_-NLpSUsbO3cLVy3hlUKUEOUuad0A1FscP38Seufpu4scG1hT9nB3VH-1rwp8AdehiLEL9q8XR-U2ELCnzcls1kAnMd7Ptwy6R/s2000/IMG_4262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1DrvF7wbmIpsE-AUY4TBKoA7onPqNP4_PNJf8mm4UQneepNKCFdZOlm-HTF9-9wQKsnRQzWyiD5zUCt7xU9pms3PRv_-NLpSUsbO3cLVy3hlUKUEOUuad0A1FscP38Seufpu4scG1hT9nB3VH-1rwp8AdehiLEL9q8XR-U2ELCnzcls1kAnMd7Ptwy6R/s320/IMG_4262.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add the chocolate and toffee</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxKpULsL_PEg4eWuiiRVblsYtGNuSY_nUR8McLA5pOMj05sp3GvaiQ04wSDfTaYA49SCotiAiDt3H92q1Yn1chsQtgwsLP8U6G9oUf_PEhrVC47Nxcq7tQCxLFd6Hg3tlJZBrDkWhb1FTAEz2LWQIOmg8k6pknSLDDiIfSMd1pyDRTIMmWpJ5he2rvVvn/s2000/IMG_4263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxKpULsL_PEg4eWuiiRVblsYtGNuSY_nUR8McLA5pOMj05sp3GvaiQ04wSDfTaYA49SCotiAiDt3H92q1Yn1chsQtgwsLP8U6G9oUf_PEhrVC47Nxcq7tQCxLFd6Hg3tlJZBrDkWhb1FTAEz2LWQIOmg8k6pknSLDDiIfSMd1pyDRTIMmWpJ5he2rvVvn/s320/IMG_4263.jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWS0Dc1Q7N7E9F3qM6nLaaaWUIc8b_9HDt1fnIjrTRP2fi0NoKNCTfSgIIzhR1dT52yo7pVWfvuKk_01tGWlOXcyfy8q9Co2LpF5BJJhRelmwL0jlqBaGp_FcK1Acy9Dn6dDHxkAqUjI4U7eETBEfyoktiT8hnLhYF8iKD0Nc-u1SaksclP-aVuEAu0ye/s2000/IMG_4264.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWS0Dc1Q7N7E9F3qM6nLaaaWUIc8b_9HDt1fnIjrTRP2fi0NoKNCTfSgIIzhR1dT52yo7pVWfvuKk_01tGWlOXcyfy8q9Co2LpF5BJJhRelmwL0jlqBaGp_FcK1Acy9Dn6dDHxkAqUjI4U7eETBEfyoktiT8hnLhYF8iKD0Nc-u1SaksclP-aVuEAu0ye/s320/IMG_4264.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Mix in the dry ingredients before adding the eggs & vanilla<br />(forgot to snap a pic of that)</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k4uZJu8u2TWTwWFEnVCokg7nu2qbxodi49HOyugFVarwfYGZPXXQ4YZL2CfH41YGPrs4pAKgUvHVzbtJq2q9UU8ONkKnOqM0t4KbZbB16C-qYjmziqbTMXWu8XphWZ8Mfdwsuvz-CYxzMYhI_9rVwZTjoBqy3KViSfJYthHj9m3pFXddGuS5E8UgE5gb/s2000/IMG_4265.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k4uZJu8u2TWTwWFEnVCokg7nu2qbxodi49HOyugFVarwfYGZPXXQ4YZL2CfH41YGPrs4pAKgUvHVzbtJq2q9UU8ONkKnOqM0t4KbZbB16C-qYjmziqbTMXWu8XphWZ8Mfdwsuvz-CYxzMYhI_9rVwZTjoBqy3KViSfJYthHj9m3pFXddGuS5E8UgE5gb/s320/IMG_4265.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Dough is all mixed and ready to be formed into discs</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqzreeCwsDppUey7YBRJq6PRRa778jX9Clk7LPlIQJkCYkKv11EEzlhuYac3l-bdYIaAdSN65j4dAPNJRG0s1BQuwMPVRV32mZb0ydN9KcKTaPqB41id5azuL8kUbePgm9n0le_HTEjH_pQJMWAquMgccSdOkXfTCl4te3UJkV2ZS6zG-0E2donuvGe7I/s2000/IMG_4266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqzreeCwsDppUey7YBRJq6PRRa778jX9Clk7LPlIQJkCYkKv11EEzlhuYac3l-bdYIaAdSN65j4dAPNJRG0s1BQuwMPVRV32mZb0ydN9KcKTaPqB41id5azuL8kUbePgm9n0le_HTEjH_pQJMWAquMgccSdOkXfTCl4te3UJkV2ZS6zG-0E2donuvGe7I/s320/IMG_4266.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Discs are frozen solid before baking</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0_euy91yW_qAb0B7PjCTQI2DCOZwe21gNBua8nKFgUIcd1jqWOIUKBwc8rm06MYEB0pPhZHj6_eCrSnNEw0jgNWL9OOtWQgG_ymTlR51bEkO3uOQcxm8mQvvayUN0SsfcqM6VqlrUj4T_eyyVHnaJHc1_am2jfQOwSjVXMMLI7ScgyO7tFyFT346Raw-/s2000/IMG_4289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0_euy91yW_qAb0B7PjCTQI2DCOZwe21gNBua8nKFgUIcd1jqWOIUKBwc8rm06MYEB0pPhZHj6_eCrSnNEw0jgNWL9OOtWQgG_ymTlR51bEkO3uOQcxm8mQvvayUN0SsfcqM6VqlrUj4T_eyyVHnaJHc1_am2jfQOwSjVXMMLI7ScgyO7tFyFT346Raw-/s320/IMG_4289.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8YG4vxWGrIham8QrwfaEbK4hFxItCpN7DtYb6X-moOU5H-etAkLlamyfWcx_AMwk2WyJDyaJW6-hITSa6Xdr7wHtywjEZI6qa8omsELIXTgRBRInADzu2fPxBxC6-4UfcjkKs_7p9SfXX-1CTgVv5k1ZK85Ui6P8fe6Yy2CNZBxChtxtJaP_TvksmNGi/s2000/IMG_4303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8YG4vxWGrIham8QrwfaEbK4hFxItCpN7DtYb6X-moOU5H-etAkLlamyfWcx_AMwk2WyJDyaJW6-hITSa6Xdr7wHtywjEZI6qa8omsELIXTgRBRInADzu2fPxBxC6-4UfcjkKs_7p9SfXX-1CTgVv5k1ZK85Ui6P8fe6Yy2CNZBxChtxtJaP_TvksmNGi/s320/IMG_4303.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S4Xy21JGr8_E1Hta5QD2D9pBs78zFhABGywrJEPDsuOTrqok_k1nkSwDRkxX1VW_qDgtjc1uk4qtCGh7q0s15JLCMV2IG3ID8wcLzgthr4I-UXSSBHYT_GczIuatJGR9xmRMiYOzubk4eFYnpXXCA17Wa9FZVb2LFnrTIxvnXW_Kd9DEwfGlSbVhDdog/s2000/IMG_4306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S4Xy21JGr8_E1Hta5QD2D9pBs78zFhABGywrJEPDsuOTrqok_k1nkSwDRkxX1VW_qDgtjc1uk4qtCGh7q0s15JLCMV2IG3ID8wcLzgthr4I-UXSSBHYT_GczIuatJGR9xmRMiYOzubk4eFYnpXXCA17Wa9FZVb2LFnrTIxvnXW_Kd9DEwfGlSbVhDdog/s320/IMG_4306.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD8JKLjV7SrfdW3bT3aqLhMUzJHeBNMvYLXIzEMW7HUmXRgCGJ46m9bM1YuiJZlQfuSITmlZztcoat18TqpYAQqnvKoRlixEoY0fmayia24DNlgDV-u1Z3tlynfmEWg4pXv9uNM3r01YgnTrkbbKHLbXtBo15r7s5hj9oVuiah5XcyZcvZHqu_46ZhGJS/s2000/IMG_4311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD8JKLjV7SrfdW3bT3aqLhMUzJHeBNMvYLXIzEMW7HUmXRgCGJ46m9bM1YuiJZlQfuSITmlZztcoat18TqpYAQqnvKoRlixEoY0fmayia24DNlgDV-u1Z3tlynfmEWg4pXv9uNM3r01YgnTrkbbKHLbXtBo15r7s5hj9oVuiah5XcyZcvZHqu_46ZhGJS/s320/IMG_4311.jpg" width="240" /></a></div><br /><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(51, 51, 51); font-size: 14px;"><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-58701374074741672842024-01-23T14:02:00.000-08:002024-01-23T14:02:46.023-08:00Toffee Bits<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPdt2ntbS0fZ3LTPFqSwOCwpHomfCQweRhQq-Q4OLegTR1RPQAeoa3Gr9IVFpyXqxgrIa0UwOokaaCTf6pmLgAOEkSRdfsPspELjoQW8w4bZdINJCJAdusn3CC9zVAALVzSgDHrerYL4TvA8Hb8Ir4qPaoAirrObEuY3_iC6eabGOSvhrI4W8PkHExTUh/s2000/IMG_4261%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPdt2ntbS0fZ3LTPFqSwOCwpHomfCQweRhQq-Q4OLegTR1RPQAeoa3Gr9IVFpyXqxgrIa0UwOokaaCTf6pmLgAOEkSRdfsPspELjoQW8w4bZdINJCJAdusn3CC9zVAALVzSgDHrerYL4TvA8Hb8Ir4qPaoAirrObEuY3_iC6eabGOSvhrI4W8PkHExTUh/w300-h400/IMG_4261%201.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXRiJdlxZIOtN3zTUMXAi8IgSub3WOjFaeqdWOOr7-KGfMlkuc_b1oF-b-Pj9BjGbPe8isczuPrzfHm3eRwd_PaqZu0yrCWMDU8ViNmU3oaoPOhsRoTKKenIBww_yVIFDj05zsKdhaSDvygdPKBlHDJGUd_OJCwoSAMlD9gf4IYgNSeTAtKr0luA7h1x4/s2000/IMG_4296%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXRiJdlxZIOtN3zTUMXAi8IgSub3WOjFaeqdWOOr7-KGfMlkuc_b1oF-b-Pj9BjGbPe8isczuPrzfHm3eRwd_PaqZu0yrCWMDU8ViNmU3oaoPOhsRoTKKenIBww_yVIFDj05zsKdhaSDvygdPKBlHDJGUd_OJCwoSAMlD9gf4IYgNSeTAtKr0luA7h1x4/w300-h400/IMG_4296%201.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-family: helvetica;"><div><span style="font-family: helvetica;"><br /></span></div>As I was making Toffee Chocolate Chunk Cookies today, I realized that I don't have a recipe just for toffee bits here on the blog, so here it is now. </span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Once you've made toffee like this a few times, it's not that big of a deal to whip it up -- unless your candy thermometer has lost its mojo, which mine tend to do after about 3-5 batches of toffee. Fortunately, I've gotten a sense of what the toffee looks like when it's done, so I can forego the thermometer in a pinch. I have lots of instant read thermometers around here too, so that's what I used today when the candy looked ready.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">These toffee bits can be used for cookies, ice cream, chocolate & nut clusters, or just to enjoy as a sweet treat. Sure you could buy a bag of Heath Toffee Chips, but I really think these are better.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Note: I'm going to try to get a video of the toffee making process uploaded here soon. </span></div><div><span style="font-family: helvetica;"><br /><span style="font-size: large;"> Toffee Bits</span><br /><br />Ingredients:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">1/2 cup salted butter, cut into cubes</span></li><li><span style="font-family: helvetica;">1/4 cup + 2 tablespoons granulated sugar</span></li><li><span style="font-family: helvetica;">1/4 cup + 2 tablespoons light brown sugar</span></li></ul><div><span style="font-family: helvetica;">Equipment:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">Medium saucepan, heavy-bottomed</span></li><li><span style="font-family: helvetica;">Silicone spatula</span></li><li><span style="font-family: helvetica;">Candy thermometer</span></li><li><span style="font-family: helvetica;">Parchment paper</span></li><li><span style="font-family: helvetica;">9"x13" glass pan</span></li></ul><span style="font-family: helvetica;">Instructions:<br /><br />Line the glass pan with parchment and set on stove next to where you will be working.<br /><br />Place a small piece of parchment near your stove so you can place the hot thermometer there when you're done with it.<br /><br />Place the saucepan over medium heat and add the butter.<br /><br />When butter has almost completely melted, add the sugars, taking care not to get any on the sides the pan.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Stir the butter and sugars to combine. Continue to stir until all of the butter is incorporated with the sugar--this may take a little time.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">When the mixture starts to bubble, insert the candy thermometer and continue stirring, almost constantly, making sure to scrape the corners of the pan, around the edges, and behind the thermometer, moving the thermometer as needed.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">When the candy reaches 300 degrees Fahrenheit, or the hard crack stage, turn off the heat, remove the thermometer to the small piece of parchment and then pour and scrape the candy into the prepared glass pan. If you notice the candy on the bottom of the pan has gotten very dark brown, do not scrape it into the toffee pan, but scrape it onto the parchment with the thermometer. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Either place the hot pan on a cool burner or carefully add cold water to the pan to cool it down before placing it in the sink--unless you have a stainless steel sink that can take the heat.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Allow the toffee to cool completely before chopping it up into pieces/bits and then place in an airtight container to use later. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I wouldn't keep mine for more than a week or so.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Makes about 230 grams of toffee bits<br /></span><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFKYvDcm-90e0LhewS4BoEpJxetoGJkgjCuNj-r4OFW4XMYjyQCckUHvFHroqQIeNFHwYHo22gCH3VVkJil-XQ7vpbqN838E7XobvCk0qCINAY3E939m3p-KU9KJ5V1L3Q9hFO2h5uTGylOdOyLFSMiPCgQc7o3Ex1DhH6CEHSQyZ_2LApK1ihsOeBBsD/s2000/IMG_4285%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFKYvDcm-90e0LhewS4BoEpJxetoGJkgjCuNj-r4OFW4XMYjyQCckUHvFHroqQIeNFHwYHo22gCH3VVkJil-XQ7vpbqN838E7XobvCk0qCINAY3E939m3p-KU9KJ5V1L3Q9hFO2h5uTGylOdOyLFSMiPCgQc7o3Ex1DhH6CEHSQyZ_2LApK1ihsOeBBsD/s320/IMG_4285%201.jpg" width="240" /></a></div><div style="text-align: left;"></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglt-d-ptXpDNevEs4VBGDmNJ1vceCsqKrI17IPHGDtMo9JqX0roBlViDQKdaj5lz9-G4WpZcqpHDXeqS-6iyrAztTr4GrNZN77h_9Q2lwO_H3nd65wMpaXw35WTJlwcdON35mlups0-gRxiwsR1-1vAqXI9IWEEBJwgU97689cvrIry18bZpmaNUhDNa0c/s2000/IMG_4323%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2000" data-original-width="1465" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglt-d-ptXpDNevEs4VBGDmNJ1vceCsqKrI17IPHGDtMo9JqX0roBlViDQKdaj5lz9-G4WpZcqpHDXeqS-6iyrAztTr4GrNZN77h_9Q2lwO_H3nd65wMpaXw35WTJlwcdON35mlups0-gRxiwsR1-1vAqXI9IWEEBJwgU97689cvrIry18bZpmaNUhDNa0c/s320/IMG_4323%201.jpg" width="234" /></a></div><div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhazlg1h08czRAEEQHAFCX5NDHrWwcGdZo8sETv-nwl9rdGav7_3vt4KGu_604ROW_H37M1xMzftwQQis67FJpu5PEoF3piddMFuDPU3In2XoY2N6zRWdVeFmhqGnOkoti4uNorxlzk_e-ByejgRgpNpRe4lLdgEXezuOJLVZ1q_FfwOZWVzFh9QxGrUb/s2000/IMG_4299%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhazlg1h08czRAEEQHAFCX5NDHrWwcGdZo8sETv-nwl9rdGav7_3vt4KGu_604ROW_H37M1xMzftwQQis67FJpu5PEoF3piddMFuDPU3In2XoY2N6zRWdVeFmhqGnOkoti4uNorxlzk_e-ByejgRgpNpRe4lLdgEXezuOJLVZ1q_FfwOZWVzFh9QxGrUb/s320/IMG_4299%201.jpg" width="240" /></a></div><div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-56800345591854947462023-12-17T07:20:00.000-08:002023-12-17T07:20:16.078-08:00English Toffee Chunks<span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ELE4_i3mtVmgMjidj2QbG86RzRH4axgpNf2e5qQc49c7S0dUcMJpjx0eX9_xL9uyvbuFGzdfX_FnFS_6W9q7dfqOUdIIxTpd1S9ciZtrZP7cpmXRKH06n7ySFlDZEI4nEc-NSqZ4FPN_VEzTsVUjGDYMlTXTnB-iYqzBjSmeuoY5sSfmy7XagU_OlyeY/s1500/IMG_4028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ELE4_i3mtVmgMjidj2QbG86RzRH4axgpNf2e5qQc49c7S0dUcMJpjx0eX9_xL9uyvbuFGzdfX_FnFS_6W9q7dfqOUdIIxTpd1S9ciZtrZP7cpmXRKH06n7ySFlDZEI4nEc-NSqZ4FPN_VEzTsVUjGDYMlTXTnB-iYqzBjSmeuoY5sSfmy7XagU_OlyeY/w300-h400/IMG_4028.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">English Toffee Chunks</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDEshUtAWmAx1KACEeiLBE64FMW2H1YwNiI-v0vN6fFp0SXFVqmCDQMMX6cH33sb8fOMFrBSEWKOBE6cRU581yL8fJChL0eSxnS3kFA8_ooofLCiX1w593NxwVlY29G0I6tBA9RlsDlk2Oj00y6KrE30JbNnIH-yyy2_D1o5giXUISy-ECfrx8elHWFn5/s1500/IMG_4030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDEshUtAWmAx1KACEeiLBE64FMW2H1YwNiI-v0vN6fFp0SXFVqmCDQMMX6cH33sb8fOMFrBSEWKOBE6cRU581yL8fJChL0eSxnS3kFA8_ooofLCiX1w593NxwVlY29G0I6tBA9RlsDlk2Oj00y6KrE30JbNnIH-yyy2_D1o5giXUISy-ECfrx8elHWFn5/w300-h400/IMG_4030.jpg" width="300" /></a></div><br /><span class="Apple-style-span" style="line-height: 19px;">There already exists on this site a fine recipe for English toffee. Lately, though, I've had this itch to make a more bite-sized (maybe two-bite sized) version of this holiday favorite. I wanted to make a more manageable size, and I also wanted to use a method of coating the pieces in chocolate that was not as labor-intensive as my usual.</span></span></span><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></span></div><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;">I actually figure out a better way to coat larger pieces, but smaller pieces are cuter and easier to eat. So I cut this batch up into various small sizes, and the results are what you see here: delicious, buttery sweet, crunchy, nutty, flavorful deliciousness. I have to say, I'm pretty proud of myself. 😁</span></span></span></div><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></span></div><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Who knows what this year will bring, but I do plan to make these again for next Christmas, and maybe then I will remember to document the process to update this post. Until then, email me with questions if you have any.</span></span></span></div><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></span></div><div><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Enjoy!<br /></span><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><span style="font-size: large;">English Toffee Chunks</span><br /></span></span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><u>Ingredients</u></span></span><br /></span><ul><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">1 cup coarsely chopped roasted almonds </span></li><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">1 1/2 cups finely chopped roasted almonds</span></li><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">3/4 cup packed C & H Light Brown Sugar </span></li><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">3/4 cups C & H white sugar</span></li><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">1 cup butter</span></li><li><span class="Apple-style-span" face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; line-height: 19px;">9 to 12 ounces chocolate*, <a href="http://food-pusher.blogspot.com/2011/04/tempering-chocolate.html">melted and tempered</a> (I like to use Dove Milk Chocolate)</span></li></ul><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;"><u>Instructions</u></span><span class="Apple-style-span" style="line-height: 19px;"><br /></span><span class="Apple-style-span" style="line-height: 19px;">1. Line a rectangular Pyrex/glass pan (9x13) with parchment paper (Do not use a metal pan for this). Spread coarse nuts in bottom of pan. Set aside.</span><span class="Apple-style-span" style="line-height: 19px;"><br /></span><span class="Apple-style-span" style="line-height: 19px;">2. In a heavy saucepan heat butter and sugar to boiling over medium heat, stirring constantly. Boil over medium heat until it reaches 300° on a candy thermometer. At that point immediately pour and spread over the nuts. Allow to cool 5-6 minutes.</span><span class="Apple-style-span" style="line-height: 19px;"><br /></span><span class="Apple-style-span" style="line-height: 19px;">3. While the toffee is still relatively soft, but not liquid, lift the toffee out of the pan using the parchment paper and place on a cutting surface. (For me, my warm glass top stove worked well because it kept the toffee a little warm, preventing it from solidifying before I'd cut it up.)</span></span></span><div><span style="font-family: helvetica;">4. Using a sharp knife or a pizza cutter, cut the toffee into small pieces, like 1 cm x 2 cm. Toffee may not completely separate, but that's okay; you can break it apart later. When toffee is cool and firm, gently break the pieces apart and move to a pan lined with paper towels to absorb any excess butter.<br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-style-span" style="line-height: 19px;">5. Set aside 1 to 2 ounces of the chocolate, and then over a double boiler set on medium heat (don't boil the water), melt chocolate until it is 2/3 melted. Remove from heat and stir until completely melted. Add a little of the reserved chocolate and stir until melted. Repeat until all chocolate is gone or the additional chocolate does not melt within about 3-4 minutes of stirring. </span><span class="Apple-style-span" style="line-height: 19px;"><br /></span><span class="Apple-style-span" style="line-height: 19px;">6. </span></span>Place finely chopped nuts in a dish or pan that has some depth and will allow you to toss the toffee nuggets easily. (I used a deeper Pyrex pan that I think is 7" x 11".) Line a half-sheet pan with parchment and set aside.</span></div><div><span style="font-family: helvetica;">7. (This is where it could get tricky.) Place 3/4 of the the toffee chunks into the chocolate and stir to coat. Then using a fork, or small tongs, move 7 - 8 pieces of the coated toffee into the almond pan. Shake to start coating and then toss the toffee with your hands to finish coating completely with the chopped nuts. Remove coated pieces to the prepared parchment-lined pan to cool and firm up. Repeat with remaining toffee chunks. If the chocolate starts to get too firm (and it will), place bowl over the double boiler again and stir to loosen up the chocolate--usually only 30-60 seconds. Then continue with the coating process. </span></div><div><span style="font-family: helvetica;">8. If you have extra chocolate in the bowl, add any other naked toffee that remains, and follow the coating instructions in step 7. </span></div><div><span style="font-family: helvetica;">9. Allow all pieces to cool and firm up, then place in an airtight container. Divide up into smaller airtight containers and share with family and friends, if desired.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Makes a little over 2 pounds of toffee chunks</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">*I think 9 ounces will suffice, but to tell the truth, I didn't measure when I did this, and I probably won't make these again until next year. You may end up with some uncoated pieces of toffee. There are worse things to end up with, though, right?</span></div><div><span style="font-family: helvetica;"><br /></span><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ewhz1rF8MNHWCG_f-Jhs8MF8ZK4LM7U061vk1KVuOXW4ZqW4VxAttd00TsASOQ4poNYqoBoLd3WB8kQjPHvNCpZZCcRWTeRs8LEHHy6luQr6Fn4TZTH6o0kAKmGrjebgZJ3UOnYIxFd3/s1600/toffee+english+boiling.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ewhz1rF8MNHWCG_f-Jhs8MF8ZK4LM7U061vk1KVuOXW4ZqW4VxAttd00TsASOQ4poNYqoBoLd3WB8kQjPHvNCpZZCcRWTeRs8LEHHy6luQr6Fn4TZTH6o0kAKmGrjebgZJ3UOnYIxFd3/s1600/toffee+english+boiling.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35QjXK7A1JCsCKUWbew1UM0K5RvvrHF1UGDjNCOcY1aBcbQ7kHsNuFRgAMMbOdpVBhaLmbxYMdXAUapfif8tYFS3b18CQXQcuCwa_9GXYuBz91DDPlB8A_Nwr3T8xGD7d-dH1KorCa-9qEjZ7RbSu7jVWIHBOadeWMLAp7K_bQbM3ahWy8KLk6jgaYDx0/s1500/IMG_4023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35QjXK7A1JCsCKUWbew1UM0K5RvvrHF1UGDjNCOcY1aBcbQ7kHsNuFRgAMMbOdpVBhaLmbxYMdXAUapfif8tYFS3b18CQXQcuCwa_9GXYuBz91DDPlB8A_Nwr3T8xGD7d-dH1KorCa-9qEjZ7RbSu7jVWIHBOadeWMLAp7K_bQbM3ahWy8KLk6jgaYDx0/w300-h400/IMG_4023.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R9jM798lhJUkP7AcXLR-2vZSXKZUQpd1r08diQv1Fyn4VJ5AhvFzo9axQNTFm5-f4hRFRs-8rNbIwGndhkKYkG8iSIkoKfjXhyphenhyphenmtvcNl13Das0vl0h9dOmj89B5r8wujB_eY1VPtvyLQ/s1600/dove+milk+chocolate+promises+in+bowl.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R9jM798lhJUkP7AcXLR-2vZSXKZUQpd1r08diQv1Fyn4VJ5AhvFzo9axQNTFm5-f4hRFRs-8rNbIwGndhkKYkG8iSIkoKfjXhyphenhyphenmtvcNl13Das0vl0h9dOmj89B5r8wujB_eY1VPtvyLQ/s1600/dove+milk+chocolate+promises+in+bowl.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="font-family: helvetica; font-size: x-small;">Dove Chocolate unwrapped and ready to be melted and <a href="http://www.food-pusher.com/2011/04/tempering-chocolate.html">tempered</a>.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlFFMwx_0CAb5A19DQipOpxEfrsrWDJxTUYLIAmkk-V3FrRnyz2eN2VqM5-Y8Bri3Vbl7LGDhMhaRz5j_MEPc1r3i47V6OiUMPy_CiHrU58DwrW7IpOjPyPnFJfyvM2dorsQb1djX53DQ/s1600/toffee+english+almonds+chopped.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlFFMwx_0CAb5A19DQipOpxEfrsrWDJxTUYLIAmkk-V3FrRnyz2eN2VqM5-Y8Bri3Vbl7LGDhMhaRz5j_MEPc1r3i47V6OiUMPy_CiHrU58DwrW7IpOjPyPnFJfyvM2dorsQb1djX53DQ/s1600/toffee+english+almonds+chopped.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCLZmpqTiXdVTeDTD1RWpbYcW1znqJeaeHPcYU9M8E-nzXbYXfr2eC7dfNZUb3BPWIn-Qznrq2ekeFQdkmUSpC2mwhN2ncFpVZ5PmV4Md0GmVIqXLeTu1d-80ubbEmXkoL939f5Em6UvSGhjHr5oUEsagg_Z2nSN-DAeKEEONpXiJ0PkBGbJJUm_j5fax/s1500/IMG_4027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCLZmpqTiXdVTeDTD1RWpbYcW1znqJeaeHPcYU9M8E-nzXbYXfr2eC7dfNZUb3BPWIn-Qznrq2ekeFQdkmUSpC2mwhN2ncFpVZ5PmV4Md0GmVIqXLeTu1d-80ubbEmXkoL939f5Em6UvSGhjHr5oUEsagg_Z2nSN-DAeKEEONpXiJ0PkBGbJJUm_j5fax/w300-h400/IMG_4027.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqO-8wBITDjg-s_9yniq3qPV4W_TVcSC2DnkzwOD9wU3k7xCfZGXzE42p6t6kC9VYmmh8_mkFYn4EXOiSRSJQI3YLrksimvCHpBf4FGRSuP0dU861cUZzsorRG6mrNKZ9NJdmq9keSr0csJ7GmLbcCecYIjMTRmKl4xQ8cXJcf7rx6yNijWxkV_WMBTb9/s1500/IMG_4029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqO-8wBITDjg-s_9yniq3qPV4W_TVcSC2DnkzwOD9wU3k7xCfZGXzE42p6t6kC9VYmmh8_mkFYn4EXOiSRSJQI3YLrksimvCHpBf4FGRSuP0dU861cUZzsorRG6mrNKZ9NJdmq9keSr0csJ7GmLbcCecYIjMTRmKl4xQ8cXJcf7rx6yNijWxkV_WMBTb9/w300-h400/IMG_4029.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><span class="Apple-style-span" face=""lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif" style="color: #333333; font-size: 13px; line-height: 19px;"></span></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-60209428924372838402023-12-16T15:09:00.000-08:002023-12-16T15:09:55.343-08:00Oatmeal GORP Cookies<p style="text-align: center;"><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHjyIW3vprtUvfDbCRME_H7lEsItFvAWW_Qp6fXB0fEZjVusSYtkvHzZXF49iXatZgDxqTJ6i2TyI1a5nlmDsNnwEoundKqtLrvyV1Gn4YoR438slCbbrH4_QQW8goISHVjEBHdWsKqetUWBuqnHbPxwPih4bu3TE4ncfzYfh3nBqwAEyDoW0Fm6GEHGN/s1500/IMG_4019.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHjyIW3vprtUvfDbCRME_H7lEsItFvAWW_Qp6fXB0fEZjVusSYtkvHzZXF49iXatZgDxqTJ6i2TyI1a5nlmDsNnwEoundKqtLrvyV1Gn4YoR438slCbbrH4_QQW8goISHVjEBHdWsKqetUWBuqnHbPxwPih4bu3TE4ncfzYfh3nBqwAEyDoW0Fm6GEHGN/w300-h400/IMG_4019.png" width="300" /></a></span></div><span style="font-family: helvetica;"><br /></span><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVi4y2UeSAUcwU3GHdxzJy0Bu5hB_gCLRyMmGBgj6DqOrf6Zyl8_82HW2WmEbGdZpMAG2NT-khPYsdpWqsUKLhc_UPOIdMo304AwxNMq9rripbw62EiHfXYg12Fzs8O2gj3Cmkhkt8NPDzM-Ze2pIccsUA2n458Zo9VojYQ_ScQJXKCHWaC3GRM8SWjFw/s1500/IMG_4022.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVi4y2UeSAUcwU3GHdxzJy0Bu5hB_gCLRyMmGBgj6DqOrf6Zyl8_82HW2WmEbGdZpMAG2NT-khPYsdpWqsUKLhc_UPOIdMo304AwxNMq9rripbw62EiHfXYg12Fzs8O2gj3Cmkhkt8NPDzM-Ze2pIccsUA2n458Zo9VojYQ_ScQJXKCHWaC3GRM8SWjFw/w300-h400/IMG_4022.png" width="300" /></span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufZ9SbXH_g14Ijbm_VoUwVb2-sEBvfo0DjiCxS90V4shBraL_n4de7dxrh6hci6-7uzJz3gA73M8I7FjV0tqldFRiQSDnsVwHQnXKHpU1QZ1NTPwl98cBMMTM-TemmoTvdcmgivn8By2_yHdTMpU1fQ1a0gwhG0rnK8Gj3f3z3Al7Z7aOwGZpgEN-WJLr/s1500/IMG_4017.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufZ9SbXH_g14Ijbm_VoUwVb2-sEBvfo0DjiCxS90V4shBraL_n4de7dxrh6hci6-7uzJz3gA73M8I7FjV0tqldFRiQSDnsVwHQnXKHpU1QZ1NTPwl98cBMMTM-TemmoTvdcmgivn8By2_yHdTMpU1fQ1a0gwhG0rnK8Gj3f3z3Al7Z7aOwGZpgEN-WJLr/w300-h400/IMG_4017.png" width="300" /></span></a></div><p style="text-align: left;"><span style="font-family: helvetica;">For those who don't know yet, GORP is short for "good ol' raisins and peanuts," and I chose to include that in the name of these cookies because I didn't know what else to call a monster cookie that I transformed into something different enough to post about. </span></p><p style="text-align: left;"><span style="font-family: helvetica;">This is a nice gluten-free cookie in which you can taste a LOT of peanut butter. This makes me happy. The mild flavor of the milk chocolate is what allows this to be, and the raisins just felt right, and they do, in fact, taste great. Unless you're not a fan of raisins, in which case you can leave out the raisins. </span></p><p style="text-align: left;"><span style="font-family: helvetica;">All that to say, if you want a nice, chewy oatmeal cookie that is super peanut buttery with a splash of chocolate and fruitiness, give these a try. I really think you'll enjoy them.</span></p><p><span style="font-family: helvetica; font-size: large;"><br /></span></p><p><span style="font-family: helvetica; font-size: large;">Oatmeal GORP Cookies</span></p><p><span style="caret-color: rgb(51, 51, 51);"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Ingredients:</span><br /></span></span></p><ul style="caret-color: rgb(51, 51, 51); line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">4 1/2 cups old fashioned rolled oats</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">2 teaspoons baking soda</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1 teaspoon salt</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1 cup chunky peanut butter (I used <a href="http://www.peanutbutter.com/product.php?id=11" style="text-decoration: none;" target="_blank">Skippy Natural Super Chunk</a>)</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">3/4 cup smooth peanut butter (I used <a href="http://www.peanutbutter.com/product.php?id=9" style="text-decoration: none;" target="_blank">Skippy Natural Creamy</a>)</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1/2 cup butter, softened </span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1/2 cup granulated sugar</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1 1/2 cups light brown sugar</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">3 large eggs</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">2 teaspoons vanilla extract</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: helvetica;">9.3 ounces milk chocolate Hershey Bars (6 bars, 1.55 oz each), chopped up into 1/4 to 1/2 inch pieces</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">1 1/2 cups raisins</span></span></li></ul><p><span style="caret-color: rgb(51, 51, 51);"><span style="font-family: helvetica;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Instructions:</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Measure out the oats and baking soda and place in a medium bowl. Set aside. </span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">In a large mixing bowl, thoroughly combine/cream together the peanut butters, butter, granulated sugar, and brown sugar. Add the eggs and vanilla and beat to combine.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add the oats & baking soda mixture and stir to completely incorporate the oats. Add the chocolate pieces and raisins, and stir to evenly distribute them.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Using a medium size cookie scoop (about 1 1/2 tablespoons), scoop balls of cookie dough onto one of the parchment lined cookie sheets, spacing cookies about 1 1/2 to 2 inches apart. Gently smoosh each dough ball to about 1/2 inch thickness.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Bake one pan at a time for 9-11 minutes.* While one pan bakes, fill the next cookie sheet with dough balls.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">When cookies are puffed and start to brown a little on the edges, they are done. Remove from the oven and allow cookies to cool on the pan for 2-3 minutes before removing with a spatula to a wire rack to cool completely.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Store cookies in an airtight container.</span><br /><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Makes about 6 dozen 3- inch cookies</span></span></span></p><p><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;">*Alternately, scoop and smoosh all the dough onto wax paper-lined sheets and freeze. When dough discs are firmly frozen, transfer to a gallon size zip top bag for baking later. Bake as directed before, extending the bake time by 2-3 minutes as needed.</span></span></p><p style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35jiDpLCdJkOppXA17mZFFMTnchGvzi_vk1z5xwv66EbtO3nH2GMsAp-aUA-ofbiUrttJ7dGsxk1GmvkcqxKraDIwmefvL8TPNA8dy-PclV2XFPc1R4y2zBN6Q7aaUYeHr39zFrhsv7TAMo3uS0Xc3La6aWv0BFja2Wn9j0NEzvP_WZBuWn80t1FAw_-v/s1500/IMG_4008.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35jiDpLCdJkOppXA17mZFFMTnchGvzi_vk1z5xwv66EbtO3nH2GMsAp-aUA-ofbiUrttJ7dGsxk1GmvkcqxKraDIwmefvL8TPNA8dy-PclV2XFPc1R4y2zBN6Q7aaUYeHr39zFrhsv7TAMo3uS0Xc3La6aWv0BFja2Wn9j0NEzvP_WZBuWn80t1FAw_-v/s320/IMG_4008.png" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Ready to go into the oven.</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWge3MMdRuCLYlXuPwC8JYDNLUozH3TOEe29JCClKcU7uh79k0ce35eTIIz-m1FHwv9pBm9t7Vc_Z_AZd3jRaHXBd302OXlYuThtDbaXzEvlFAynOq1ml6dXsHn_LZGZIq87VZ5vmLI-WGKeC-cXeI-UBHP6BMTJuqr0DHI7ArMsgZkIJHnKXctPTZwNL/s1500/IMG_4010.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWge3MMdRuCLYlXuPwC8JYDNLUozH3TOEe29JCClKcU7uh79k0ce35eTIIz-m1FHwv9pBm9t7Vc_Z_AZd3jRaHXBd302OXlYuThtDbaXzEvlFAynOq1ml6dXsHn_LZGZIq87VZ5vmLI-WGKeC-cXeI-UBHP6BMTJuqr0DHI7ArMsgZkIJHnKXctPTZwNL/s320/IMG_4010.png" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Remember to flatten the cookie dough before baking or freezing.</span></td></tr></tbody></table><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoL8dRLa2zG_WMPN60k358LqdX-ZePKCpRmG6TXXQDaPYR8gfoegVgij0-NDZzld6jpSNDX8TQr9PL3m1_POIARqtMldlTYDwac8qbKOfEt3Cn4joxpZSJ6RlHwU9I74zLiefoLOSRUO4Ndc3sGBNeEjsd2kQqoqMfTm3He1L6easeJeF4IkDnVnS8VUi/s1500/IMG_4015.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoL8dRLa2zG_WMPN60k358LqdX-ZePKCpRmG6TXXQDaPYR8gfoegVgij0-NDZzld6jpSNDX8TQr9PL3m1_POIARqtMldlTYDwac8qbKOfEt3Cn4joxpZSJ6RlHwU9I74zLiefoLOSRUO4Ndc3sGBNeEjsd2kQqoqMfTm3He1L6easeJeF4IkDnVnS8VUi/s320/IMG_4015.png" width="240" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><p style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="font-family: helvetica;"><br /></span></span></p>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-85686948949880440552023-12-12T10:17:00.000-08:002023-12-12T10:17:12.324-08:00Candy Cane Hot Cocoa Mix <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvPoeHw6_v1ddEQlIm053Yxa26vAVAzu7dshcxrURMemHgTTHLmDR2qH3w4F0-mfgUR_3lhk_plE_-iwJEGpBlB8I-1mLY-ODgAvzvPyCBbY7WgPQVkZ8UNGK9NKmmjuMHydcGDqrRd_2x3LC6sABDFTduEo_UftwkJIGnsTU0BwKecbt3YheKEKntQCD/s1500/IMG_3964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvPoeHw6_v1ddEQlIm053Yxa26vAVAzu7dshcxrURMemHgTTHLmDR2qH3w4F0-mfgUR_3lhk_plE_-iwJEGpBlB8I-1mLY-ODgAvzvPyCBbY7WgPQVkZ8UNGK9NKmmjuMHydcGDqrRd_2x3LC6sABDFTduEo_UftwkJIGnsTU0BwKecbt3YheKEKntQCD/w300-h400/IMG_3964.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBuxf3fV72Sw3ZvoyVyHSPJpLlz8dqycDz3qSvUOMOdUWWI2MUNja-b2n1r2d5XhfoPgzyH3_kl42tsLRO9urAeepBz4_exaMdWktVXEJPkKuZPrQJJYeggrmeucj92Biz50gwF7Td2-TAbPY4DWwdjncUPk8DoLjbA4EVpPlRi97tNmWM1VU8hvIhJkw/s1500/IMG_3955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBuxf3fV72Sw3ZvoyVyHSPJpLlz8dqycDz3qSvUOMOdUWWI2MUNja-b2n1r2d5XhfoPgzyH3_kl42tsLRO9urAeepBz4_exaMdWktVXEJPkKuZPrQJJYeggrmeucj92Biz50gwF7Td2-TAbPY4DWwdjncUPk8DoLjbA4EVpPlRi97tNmWM1VU8hvIhJkw/w300-h400/IMG_3955.jpg" width="300" /></a></div><br /><div class="separator" style="text-align: left;"><span style="font-family: helvetica;">I've been making hot cocoa from scratch for a few years now because it's really as easy as placing equal amounts of good cocoa powder, sugar, a pinch of salt, and a little hot water in the bottom of a mug, stirring to a paste, adding milk, and microwaving for 1 minute 40 seconds. This way, I know all of the ingredients going into it, and it's inexpensive compared to powdered mixes.</span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;">At any rate, last year I realized that if I wanted my favorite peppermint hot cocoa, I could either pay Williams Sonoma a ridiculous amount for their delicious hot chocolate, or I could figure out my own. I tried pulverizing some leftover candy canes and subbing that for the sugar I normally use, and to my actual surprise, it worked great.</span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;">So this year, I've decided to make it easier on myself and pre-mix the cocoa powder and candy cane dust. I've also decided to share it with anyone who also wants to enjoy delicious peppermint hot cocoa at home.</span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="text-align: left;"><span style="font-family: helvetica;">You're welcome.</span></div><div class="separator" style="text-align: left;"><br /></div><div class="separator" style="text-align: left;"><br /></div><div><span style="font-family: helvetica;"><span style="font-size: large;">Candy Cane Hot Cocoa Mix</span><br /><br />Ingredients:<br /><ul style="text-align: left;"><li>1 1/2 cups candy cane powder/crumbs (approx. 24 peppermint candy canes)</li><li>1/4 cup broken candy cane pieces</li><li>1 to 1 1/2 cups dark cocoa powder</li><li>1/4 teaspoon salt</li></ul></span><div><div><span style="font-family: helvetica;">Instructions:<br /><br />Using a food processor or a gallon size freezer bag and a rolling pin, pulverize the candy canes until they are mostly a powder. You should get approximately 1 1/2 cups of candy cane powder/crumbs.<br /><br />In a medium size bowl, add the candy cane powder, cocoa powder and salt. (If you like your hot cocoa sweeter, use the smaller amount of cocoa powder.) Mix with a whisk.<br /><br />Store in mason jars or other airtight container(s).<br /><br />For extra sweetness and mintiness, you can coarsely crush about 4 more candy canes and add to the mix. The basic recipe here is somewhat flexible.<br /><br />Makes about 1 1/2 cups of mix.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Directions for the actual cocoa below:<br /><br /><br /><span style="font-size: medium;"><b>Candy Cane Hot Cocoa</b></span><br /><br />Ingredients:<br /><ul style="text-align: left;"><li>2 tablespoons candy cane hot cocoa mix</li><li>1 tablespoon hot water</li><li>8 oz milk (whichever kind you prefer)</li></ul></span><span style="font-family: helvetica;">Instructions:</span></div><div><span style="font-family: helvetica;">Put the hot water and cocoa mix into a mug and stir until cocoa is dissolved into the water. You may have some unmelted bits of candy cane left at this point.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Pour milk into the mug, stir, and microwave on high for 1 minute 40 seconds. (Alternately, heat up the milk before adding it to the mug.)</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Stir and enjoy, taking care to not burn your mouth.</span></div></div></div><div><span style="font-family: helvetica;"><br /></span></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4H4QIuh2wTAWjel3I08q36CAT2z-t-lKaCJib82Mqc62-71XEAHRNfsunOve8cgnMFYmasXxEZaySxnh6opaHvJdnM9IBuA59SIufARx-dNL3bUT8U_CCEOB4EOizEB1KuJFBSs47Us436_G_ibplwK6Bp3g4YnY_8MEKeJ5t1sUxI2LCnobeOT9VSET/s1500/IMG_3942.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4H4QIuh2wTAWjel3I08q36CAT2z-t-lKaCJib82Mqc62-71XEAHRNfsunOve8cgnMFYmasXxEZaySxnh6opaHvJdnM9IBuA59SIufARx-dNL3bUT8U_CCEOB4EOizEB1KuJFBSs47Us436_G_ibplwK6Bp3g4YnY_8MEKeJ5t1sUxI2LCnobeOT9VSET/s320/IMG_3942.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">I used a food processor to crush the candy canes.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzQN42M5QkUgYT9W_ZCkgx4e1GZmUhTm0giOpsIKsnWp3UUbtz8Z5ZLa21s1iOTednlG6MxN6rj7jr8QLFDzvJvEoMmPMlATzwtFeVwRQn_KSdAIbUZxoRKJuRNqzu9jboiqUtk5Rhx99NhslFrvpwPSrK7MkC84w9YutdPMt0uOEF5DyHhLIvXlkSsdH/s1500/IMG_3948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzQN42M5QkUgYT9W_ZCkgx4e1GZmUhTm0giOpsIKsnWp3UUbtz8Z5ZLa21s1iOTednlG6MxN6rj7jr8QLFDzvJvEoMmPMlATzwtFeVwRQn_KSdAIbUZxoRKJuRNqzu9jboiqUtk5Rhx99NhslFrvpwPSrK7MkC84w9YutdPMt0uOEF5DyHhLIvXlkSsdH/s320/IMG_3948.jpg" width="240" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA11czerS3l1iuHfmBwBkkiRD-svvWZVZhtxxTO9D4xUgoKWshbQraAzHwHWatQ0y4B0AH_CxQDygs0mstBGYS9qX0FrRe0m4UxmzvmOGkrc4EfTXkFyTgKUoeB_7azQHi6D7Fc66IJH957bM02jY4nbtZky3gydpPNLxQxGQsW0kPSH2m3NzXtTFZRwE/s1500/IMG_3965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA11czerS3l1iuHfmBwBkkiRD-svvWZVZhtxxTO9D4xUgoKWshbQraAzHwHWatQ0y4B0AH_CxQDygs0mstBGYS9qX0FrRe0m4UxmzvmOGkrc4EfTXkFyTgKUoeB_7azQHi6D7Fc66IJH957bM02jY4nbtZky3gydpPNLxQxGQsW0kPSH2m3NzXtTFZRwE/s320/IMG_3965.jpg" width="240" /></a></div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-1poUFQBKr5frA6nXyJ3DsiLwW4K1cnjxFjN3SLmunZIbqVv-fmbnQ5zsIhX9u4OqCcJ3xWaq4FrP4cEqxfXB6EFtVKXaZG2EjQHxnJ3V0gYNiow9ZqHmg0fVR75HUtFDvfifHH9e40WJshZNd1KUQxtSvKsaSpIPgDX5btUBZFyDNO8RQm4FmzJx_O3/s1500/IMG_3950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-1poUFQBKr5frA6nXyJ3DsiLwW4K1cnjxFjN3SLmunZIbqVv-fmbnQ5zsIhX9u4OqCcJ3xWaq4FrP4cEqxfXB6EFtVKXaZG2EjQHxnJ3V0gYNiow9ZqHmg0fVR75HUtFDvfifHH9e40WJshZNd1KUQxtSvKsaSpIPgDX5btUBZFyDNO8RQm4FmzJx_O3/s320/IMG_3950.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Cocoa mix added to the water.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vLe2XnmhYNplKQkIiXIze_k4LSUl8lBHx-7Yu7tlqU_PkNaQ1A0o4ncL1qpErPHMWiVdVM2PywVGe82t3VMYuUWcNf6mUe8jJJ7HMZ8-ugbcv0Tl3NGFv5CdOg2PQ1eAXfMv-b406EwlnH1iij67q28BriF1gpM-kEuqsJJPFVbLH-UvTZSmPeomvRLg/s1500/IMG_3952.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vLe2XnmhYNplKQkIiXIze_k4LSUl8lBHx-7Yu7tlqU_PkNaQ1A0o4ncL1qpErPHMWiVdVM2PywVGe82t3VMYuUWcNf6mUe8jJJ7HMZ8-ugbcv0Tl3NGFv5CdOg2PQ1eAXfMv-b406EwlnH1iij67q28BriF1gpM-kEuqsJJPFVbLH-UvTZSmPeomvRLg/s320/IMG_3952.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Milk gets added to the paste.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjo68HZYXzN__dmkybmq9fGgcgrB3MvBfrCzfmT7UlRwsIIsFI99MwNZB8iLveQpQAOVXrtMDH1WpNztJwfGj8eHx3jdlxkgg6qTqISVRJgg2oD5xSTihDvKqggI62o-U8roFYgCqcpmoq1GZDPabr_l_osFTeQEhY74WvhaBCsnLunGLPlL0ZyrrBi7m/s1503/IMG_3959%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1503" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjo68HZYXzN__dmkybmq9fGgcgrB3MvBfrCzfmT7UlRwsIIsFI99MwNZB8iLveQpQAOVXrtMDH1WpNztJwfGj8eHx3jdlxkgg6qTqISVRJgg2oD5xSTihDvKqggI62o-U8roFYgCqcpmoq1GZDPabr_l_osFTeQEhY74WvhaBCsnLunGLPlL0ZyrrBi7m/s320/IMG_3959%201.jpg" width="319" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Not my best photography work, but you get the idea...</span></td></tr></tbody></table><br /><div><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-42249537842472723802023-10-19T07:51:00.001-07:002023-10-19T07:51:42.489-07:00Salted Caramel Sauce<div class="separator"><br /></div><span style="font-family: helvetica;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQ8DUMaqqjN2Hw8NWgYZWivCkItzMQpm6mXINCJtv2aso632SZi_E3qJPLu0QKuxChIBGcESUC_Xzk_Zx01Wc-4mbehKqifdJ81U0Oa4JIGbAg-x8K4dAa15gYlrZL0HSaHgVMDNmJmTMGyiQVUZkdlnKLRQ2SWMQ8mYrzwpLQyiQ3PsRl7duLZFWwOpB/s1500/C7951FF5-F528-4549-B512-45D79FFEBF0E_1_105_c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQ8DUMaqqjN2Hw8NWgYZWivCkItzMQpm6mXINCJtv2aso632SZi_E3qJPLu0QKuxChIBGcESUC_Xzk_Zx01Wc-4mbehKqifdJ81U0Oa4JIGbAg-x8K4dAa15gYlrZL0HSaHgVMDNmJmTMGyiQVUZkdlnKLRQ2SWMQ8mYrzwpLQyiQ3PsRl7duLZFWwOpB/w300-h400/C7951FF5-F528-4549-B512-45D79FFEBF0E_1_105_c.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Caramel Sauce</td></tr></tbody></table><div style="text-align: left;"></div> </span><span style="font-family: helvetica;"><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPZJXLpCnOxYTr8DjlxRab40BS80I9ufv4m-mcX1Usa5P5BpBaNSSAot9EFiQOHxkx0l4dWy9YYncz3Fp5Pipzcdh8GfG_T5J4X8JBTrF3RrpBx3w8D4xZv4oDPgZGX_yv5z70Jdj4AA4lw3z6w05Mqu9f5brbgohO60SPHDXXD129FkZfJOLyZ11OiQs/s1500/0D64FFE7-D3D8-4626-ACB4-76BBCA29B870_1_105_c.jpg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPZJXLpCnOxYTr8DjlxRab40BS80I9ufv4m-mcX1Usa5P5BpBaNSSAot9EFiQOHxkx0l4dWy9YYncz3Fp5Pipzcdh8GfG_T5J4X8JBTrF3RrpBx3w8D4xZv4oDPgZGX_yv5z70Jdj4AA4lw3z6w05Mqu9f5brbgohO60SPHDXXD129FkZfJOLyZ11OiQs/w300-h400/0D64FFE7-D3D8-4626-ACB4-76BBCA29B870_1_105_c.jpg" width="300" /></a></div></span><span style="font-family: helvetica;"><div><span style="font-family: helvetica;"><br /></span></div>This here has to be one of my favorite recent recipes. I started making cold brew coffee recently, and this is what I've been using to sweeten it. And I also eat it by the spoonful on occasion. It tastes like <a href="https://www.sees.com/lollipops/assorted-lollypops/200437.html?cgid=lollypops" rel="nofollow" target="_blank">See's Candies Butterscotch Lollipop</a> in liquid form. Just delightful.</span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">If you've never worked with molten sugar before, please be extra careful, and watch the video below to see the process. It's not a difficult recipe, but working with melted sugar is always somewhat delicate and dangerous. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I haven't tried it yet, but I'm sure this sauce would taste great on ice cream or the <a href="http://www.food-pusher.com/2017/12/butterscotch-pots-de-creme.html" target="_blank">Butterscotch Pots de Creme</a> that I have posted <a href="http://www.food-pusher.com/2017/12/butterscotch-pots-de-creme.html" target="_blank">here</a> on the blog. In any case, if you enjoy salted caramel, you'll love this recipe.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Please note that there's a very fine line between flavorful and burnt caramel, so if you're trying this for the first time, err on the side of a lighter-colored caramel. Once you get the feel of it, you can risk going a little darker the next time--because there WILL BE a next time.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Enjoy!<br /><br /><span style="font-size: large;">Salted Caramel Sauce<br /></span><br />Ingredients:</span><ul style="text-align: left;"><li><span style="font-family: helvetica;">2/3 cup heavy cream</span></li><li><span style="font-family: helvetica;">1/2 cup white sugar</span></li><li><span style="font-family: helvetica;">1/4 teaspoon sea salt</span></li></ul><div><span style="font-family: helvetica;">Equipment/Tools:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">clean & warm 1/2 pint mason jar</span></li><li><span style="font-family: helvetica;">heavy-bottomed saucepan</span></li><li><span style="font-family: helvetica;">small saucepan</span></li><li><span style="font-family: helvetica;">wire whisk</span></li><li><span style="font-family: helvetica;">silicone spatula</span></li><li><span style="font-family: helvetica;">measuring cups and spoons</span></li></ul></div><div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Place cream in the small saucepan over low heat. Once it's hot, you can turn it off. Keep an eye on it to make sure it doesn't boil.</span></li><li><span style="font-family: helvetica;">Place the clean mason jar on the stove to stay a little warm while you make the caramel sauce.</span></li><li><span style="font-family: helvetica;">Pour the sugar into the large saucepan set over medium heat.</span></li><li><span style="font-family: helvetica;">It will take a while, like 5-8 minutes before you start seeing the sugar start to melt. When you start seeing melted patches, start gently swirling the pan to evenly distribute the sugar and prevent any burned spots. </span></li><li><span style="font-family: helvetica;">Continue melting and swirling the sugar until it's a deep amber color. Once it's deep amber, remove from the heat and pour in about half of the cream, which will bubble up violently. </span></li><li><span style="font-family: helvetica;">Whisk the sugar and cream together, making sure to get any sugar in the corners of the pan. </span></li><li><span style="font-family: helvetica;">Whisk in the remaining cream, and then the salt. Whisk until smooth, again paying attention to the corners of the pan. </span></li><li><span style="font-family: helvetica;">Pour the caramel sauce into the mason jar, scraping all the goodness in using a silicone spatula. </span></li><li><span style="font-family: helvetica;">Allow the caramel to cool enough to touch the jar without hurting yourself, put the top on the jar (not too tight), and allow to cool completely before placing in the refrigerator.</span></li><li><span style="font-family: helvetica;">Use in your coffee or enjoy by the spoonful.</span></li></ul></div><div><span style="font-family: helvetica;">Makes about 1 cup of sauce</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW4WqoIEkWy14xYAHeq6EIXqXyqemjKc2UQG-Ka1iyLohR3drIvqGHvENE1tW6PHlZP9DlnS6J-qL_lM6FMBJz11BOAT6RgpWmL-79qL7nNWT4V9Dlgs8fmhpj-hROaEkCWxmQ4cc8A1rbSGFsvh2ijxy6fOrPfgBvvtemcZ06kQ5wRhGubjxDHwdiw0e/s1500/25B906A1-F124-42E9-B499-E1FF50CCF390_1_105_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW4WqoIEkWy14xYAHeq6EIXqXyqemjKc2UQG-Ka1iyLohR3drIvqGHvENE1tW6PHlZP9DlnS6J-qL_lM6FMBJz11BOAT6RgpWmL-79qL7nNWT4V9Dlgs8fmhpj-hROaEkCWxmQ4cc8A1rbSGFsvh2ijxy6fOrPfgBvvtemcZ06kQ5wRhGubjxDHwdiw0e/s320/25B906A1-F124-42E9-B499-E1FF50CCF390_1_105_c.jpg" width="240" /></a></div><div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/mt7MD-73ug4" width="320" youtube-src-id="mt7MD-73ug4"></iframe></div><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJrnHka2IqqJ1Ilqf4Ej3paJaFzaQVYIqvTo6_XQr2B2b0wW90HTgtiPjuOXDDyQHqDCnXk3lyjSeXSri4DEMLkmGA5dPlosyeX2mvN23Qi9GkAoGFdrTDngfZWiaBvqXHbKpjdi-siXz0mrWxlb6Jawxxa9UogHfQ4GgAWz8ycMjtT6vKySIKd_Uv4d-/s1500/31A7CB47-80F6-457C-A19F-3C16461B820A_1_105_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJrnHka2IqqJ1Ilqf4Ej3paJaFzaQVYIqvTo6_XQr2B2b0wW90HTgtiPjuOXDDyQHqDCnXk3lyjSeXSri4DEMLkmGA5dPlosyeX2mvN23Qi9GkAoGFdrTDngfZWiaBvqXHbKpjdi-siXz0mrWxlb6Jawxxa9UogHfQ4GgAWz8ycMjtT6vKySIKd_Uv4d-/s320/31A7CB47-80F6-457C-A19F-3C16461B820A_1_105_c.jpg" width="240" /></a></div><div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVSAy9XuAkOvZ-BH1c01XX84mB6YeAdSGp10Yz-qI1bsgf6ZRc5UgVzO_UhR0rcu4k1TthscyUbdYJdmry-04jjtZc1I6E25Ny6goOGOWoympp9THNSzUrRN7IuFrZrdEIqxcp4II70gTqDTJmZJTYJ8D3wthY8Gz-xqTNdIP0Qy6THGB_gXOcks4CyGU/s1500/1D3FBCA4-28CA-44D7-956E-01B8BB7C8291_1_105_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVSAy9XuAkOvZ-BH1c01XX84mB6YeAdSGp10Yz-qI1bsgf6ZRc5UgVzO_UhR0rcu4k1TthscyUbdYJdmry-04jjtZc1I6E25Ny6goOGOWoympp9THNSzUrRN7IuFrZrdEIqxcp4II70gTqDTJmZJTYJ8D3wthY8Gz-xqTNdIP0Qy6THGB_gXOcks4CyGU/s320/1D3FBCA4-28CA-44D7-956E-01B8BB7C8291_1_105_c.jpg" width="240" /></a></div><div><br /><br /></div></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-85594595081196642722023-10-19T06:50:00.001-07:002023-10-19T07:02:00.315-07:00Ciabatta Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_1GJqhUKYF8hKJAENl-JMNqujqXC3b4k6tcYiD_06ZOKZEpnp9spjF-NoxOfTPXJEqQzf5bMFgOJ2mEY5-aUSOkH9LqSefYgkNTH1YDkNDi_OsjbL4rY0AfwbWGd7P_p-nkWi9K7JX-pwsCC61luNE3rpVbTSG-Gu5PTDAIkj4WS-2ucGyrvYSfoX0xX/s1500/3B625B14-F375-4CA3-8E65-BFFFBA45CCC9_1_105_c.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_1GJqhUKYF8hKJAENl-JMNqujqXC3b4k6tcYiD_06ZOKZEpnp9spjF-NoxOfTPXJEqQzf5bMFgOJ2mEY5-aUSOkH9LqSefYgkNTH1YDkNDi_OsjbL4rY0AfwbWGd7P_p-nkWi9K7JX-pwsCC61luNE3rpVbTSG-Gu5PTDAIkj4WS-2ucGyrvYSfoX0xX/w300-h400/3B625B14-F375-4CA3-8E65-BFFFBA45CCC9_1_105_c.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ciabatta Rolls</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpNhijVPH4s_HYJRs1T2DVDcU_uwDQ4ysRzlWo9LqG6W8ePBvE9stPpVYJYrPXJugl2_HqHpGUscsNBgKz2kbXxf3zqYN1Aq4C5RxWXk2-zFqXfpZ7fk0HeAtmWzQ85IqRzifMBiL49UtCWMjsxkZXABVovy8r7EG8ZKy3G1qcBc3lX6tnaZYKjlzJ5Ry/s1500/9C810B38-6AD1-4E35-B3BD-FB38D25AC818_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpNhijVPH4s_HYJRs1T2DVDcU_uwDQ4ysRzlWo9LqG6W8ePBvE9stPpVYJYrPXJugl2_HqHpGUscsNBgKz2kbXxf3zqYN1Aq4C5RxWXk2-zFqXfpZ7fk0HeAtmWzQ85IqRzifMBiL49UtCWMjsxkZXABVovy8r7EG8ZKy3G1qcBc3lX6tnaZYKjlzJ5Ry/w300-h400/9C810B38-6AD1-4E35-B3BD-FB38D25AC818_1_105_c.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></b></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><span>So, I started this post about eight years ago, and I cannot recall why I didn't finish it then. I didn't completely finish it today either. I just want to get the recipe posted because I think I'll be making it again. Perhaps there are other bread people out there who might be up for it as well. And perhaps I'll even make these again soon so I can take more pics or even make a TikTok about it. We shall see.</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;">For now, this is what I have. </span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;">There are so many things I love about these rolls, I don't know why I forgot about them. They're light, flavorful, versatile, and such a great sensory experience to make. The dough gets super puffy and jiggly (see video clip at the bottom), and they're delicious.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;">This week I used one of these for a fantastic breakfast sandwich with Black Forest ham, egg, and American cheese. Mmm. Super satisfying. The rest are waiting in the freezer for my nephews who visit next month, but I think I may try to bake some more because I'll want to eat and share these with Ezra AND I want to add more pics here.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;">Okay, enough rambling. Back to baking.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><b><span style="font-size: large;">Ciabatta Rolls</span></b><o:p></o:p></span><br />
<span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"> <span style="font-size: x-small;">--adapted from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=18765">Cook's Illustrated</a></span></span></span></div>
<span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif" style="font-size: x-small;"></span><br />
</span><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><span style="color: black; letter-spacing: 1pt;"><b><br /></b></span></span><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><span style="color: black; letter-spacing: 1pt;"><b>Ingredients:</b></span></span></span></div>
<span style="font-family: helvetica;"><span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"></span><br />
</span><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><span style="color: black; font-family: helvetica;"><b>Biga</b></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><ul>
<li><span style="font-family: helvetica;">2 cups <a href="http://food-pusher.blogspot.com/2011/05/king-arthur-flour-best-flour.html">King Arthur Unbleached All-Purpose Flour</a></span></li>
<li><span style="font-family: helvetica;">1/4 teaspoon instant yeast</span></li>
<li><span style="font-family: helvetica;">1 cup water (8 ounces), at room temperature</span></li></ul></div><span style="font-family: helvetica;">
<span class="Apple-style-span" face="'Helvetica Neue', Arial, Helvetica, sans-serif"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Dough</b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<ul>
<li>4 1/2 cups <a href="http://food-pusher.blogspot.com/2011/05/king-arthur-flour-best-flour.html">King Arthur Unbleached All-Purpose Flour</a></li>
<li>1 teaspoon instant yeast</li>
<li>3 teaspoons table salt</li>
<li>1 1/2 cups water (room temperature)</li>
<li>1/2 cup milk (room temperature)</li>
</ul>
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="letter-spacing: 1pt;"><b>Instructions:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 8pt;">
1. FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 8pt;">
2. FOR THE DOUGH: Place biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough hook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.*<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 8pt; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyLTpxw0kZORiP7pl1zm82fIdSJBIKtwqrzgIKt3F_kiM-avB8i1yCbZjvR27Tpalz5vRMIu4St7UtFRt7v' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="MsoNormal" style="margin-bottom: 8pt;">3. Spray silicone spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt; text-indent: 0in;">
4. Line two rimless baking sheets (or the underside of a baking sheet)** with parchment paper Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half. Adjust each piece of dough so cut side is facing up and dust with flour. Cut each half again in half along the length of the dough. Working with one fourth of the dough at a time, cut each strip into thirds (you will end up with 12 rolls in the end). </div><div class="MsoNormal" style="margin: 0in 0in 8pt; text-indent: 0in;">With well-floured hands, take each piece of dough and press with your fingertips to stretch dough to a rough 3x5 inch rectangle. Fold rectangle into thirds and gently press the seam on the long side. Roll in a little bit of flour to prevent sticking. Place on parchment lined baking sheet. Repeat with remaining dough until you have six little loaves on each parchment lined baking sheet. Cover loosely with plastic wrap. Let loaves sit at room temperature for 30 minutes (surfaces of loaves will develop small bubbles).<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
5. After this last rise, place one of the pans in the fridge while you bake the other. Using floured fingertips, evenly poke entire surface of each roll. Spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake at 450 degrees, spraying loaves with water twice more during first 5 minutes of baking time, until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 14-18 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving. Repeat with the other pan that's waiting in the fridge.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Makes 12 large rolls<o:p></o:p><br />
<br />
** I use a baking stone in my oven, and it's always in there. If you do not have a baking stone, just bake the rolls on a parchment lined baking sheet and ignore all of the instructions to slide the rolls onto the bakig stone. Just put the baking sheets in the oven to bake.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
</span></span></div>
<div class="MsoNormal" style="margin-bottom: 8.0pt; margin-left: .15in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 8pt 0.15in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.15in; tab-stops: 11.0pt .5in; text-autospace: none;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: helvetica;">*It's kind of tricky to keep track of the steps of dough development, so here's a summary/check list:<br /><ul style="text-align: left;"><li>Prepare biga the night/day before.</li><li>Mix dough.</li><li>Let dough rise 60 minutes.</li><li>Fold dough 8 turns with greased spatula. </li><li>Let dough rise 30 minutes. </li><li>Fold 8 turns again .</li><li>Let dough rise 30 minutes.</li><li>Preheat oven.</li><li>Form loaves. </li><li>Loaves rise 30 minutes. </li><li>Poke loaves with fingertips.</li><li>Spray with water </li><li>Bake 14-18 minutes.</li></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxEEsTe6W3rGNC0pbbg1MAQiWra3RxaylXZDjvCt0r9rf3MSSyiHhxbrpZpzGrB00TchCDIKl1k5XiirDJOcw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4NgUG6J2U1BIUEsz6j9MmhtFQy6Y1UdrfSjKVxBzrTGcgyce1oPWXF8XLKDSkAVv77jncrgLOymZQbt8TUbTrIyaiBjwnnuvP53FyikYDdpivMI0dllYUoU8IHC-MrrpnkaXWhmz0Qsz50iPe8prxa7DDe0ksvy0NXO976UnOIjEaI342-6CUohcV5k-/s1500/C55F212C-60A9-4517-8029-23599BEFA36D_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4NgUG6J2U1BIUEsz6j9MmhtFQy6Y1UdrfSjKVxBzrTGcgyce1oPWXF8XLKDSkAVv77jncrgLOymZQbt8TUbTrIyaiBjwnnuvP53FyikYDdpivMI0dllYUoU8IHC-MrrpnkaXWhmz0Qsz50iPe8prxa7DDe0ksvy0NXO976UnOIjEaI342-6CUohcV5k-/s320/C55F212C-60A9-4517-8029-23599BEFA36D_1_105_c.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqaZ5VarnZJC40JeVA7wVgnvyBYnj9qnJn9GZBx-lFxlVRvzPHah9e-vhc-auA3YdkcLmKeT0U2x3TlIhIMpcdbrkGQ36_2yu7bMxYvPCHiWFb-wXOSqqI9f3BJBdNt0BrrgbJF8kfWjb_mjdq93TQUW3gwlnTZgh1zndFJx2pGfifARJ5jPjmjdtsWpI/s1500/CDF5F527-A662-4D38-9195-F2126338C659_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqaZ5VarnZJC40JeVA7wVgnvyBYnj9qnJn9GZBx-lFxlVRvzPHah9e-vhc-auA3YdkcLmKeT0U2x3TlIhIMpcdbrkGQ36_2yu7bMxYvPCHiWFb-wXOSqqI9f3BJBdNt0BrrgbJF8kfWjb_mjdq93TQUW3gwlnTZgh1zndFJx2pGfifARJ5jPjmjdtsWpI/s320/CDF5F527-A662-4D38-9195-F2126338C659_1_105_c.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRXM5VZewFubsZdcCMAzvF0UGiH1RPdUBVYr48RCppypQIRMTBf60qrc_FUpeerjWwFmb9Iw7JDD0IOZmNS6-vUOfT0FZQHbAys7JH-Rp4aluNf10iC0erxmyTJ1RSVsWo12YTqJ3JVUt_Bx2Jp1elkiFm8rKhpUN2457kK8WGrvOEU4ANb3cn4UfWO4J/s1500/0B994B5D-8022-4D40-815B-41F5317029E9_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRXM5VZewFubsZdcCMAzvF0UGiH1RPdUBVYr48RCppypQIRMTBf60qrc_FUpeerjWwFmb9Iw7JDD0IOZmNS6-vUOfT0FZQHbAys7JH-Rp4aluNf10iC0erxmyTJ1RSVsWo12YTqJ3JVUt_Bx2Jp1elkiFm8rKhpUN2457kK8WGrvOEU4ANb3cn4UfWO4J/s320/0B994B5D-8022-4D40-815B-41F5317029E9_1_105_c.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXI2h7hik8e6bbN-mkN_7Dqgbwl2grDzgBUy6RiO5CLKao9ULkG-E-D7S21nhLXm7SLHJtbJpHTYsypTSmNarxZ2um7t2QT_1fj47yttelhyphenhyphenDKhwIEirWcHOJ0Y1xWfD5iSBedqtYWeqP6I7bfni0SjxKKFCUxxQGh67QUDHd4Ybbseu6eERvn5yUIECA/s1500/A01EF9C1-CE83-4B9A-91AA-F575EA87D99B_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXI2h7hik8e6bbN-mkN_7Dqgbwl2grDzgBUy6RiO5CLKao9ULkG-E-D7S21nhLXm7SLHJtbJpHTYsypTSmNarxZ2um7t2QT_1fj47yttelhyphenhyphenDKhwIEirWcHOJ0Y1xWfD5iSBedqtYWeqP6I7bfni0SjxKKFCUxxQGh67QUDHd4Ybbseu6eERvn5yUIECA/s320/A01EF9C1-CE83-4B9A-91AA-F575EA87D99B_1_105_c.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMPzaPoZq4sHjOdg3a8ecBiGU11pIyhXCIHwRtqPmTLIRk1DfKoVN6XCM89FJJjWrgeQTUhFBhXI0p0hPRGtlMf8VPiTlsm6H-Z6NfRLdNdVpNZv4xlrxZvBwTifJViMg-jcDdZKYUbbxENXSxzPUwTKUhq1GNobmAzCh1B5vAXYqUy8bibM6K00K2qmb/s1500/ADFDD18A-702B-4DF2-90B3-CCA67277EA0E_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMPzaPoZq4sHjOdg3a8ecBiGU11pIyhXCIHwRtqPmTLIRk1DfKoVN6XCM89FJJjWrgeQTUhFBhXI0p0hPRGtlMf8VPiTlsm6H-Z6NfRLdNdVpNZv4xlrxZvBwTifJViMg-jcDdZKYUbbxENXSxzPUwTKUhq1GNobmAzCh1B5vAXYqUy8bibM6K00K2qmb/s320/ADFDD18A-702B-4DF2-90B3-CCA67277EA0E_1_105_c.jpg" width="240" /></a></div><br /><div><br /></div></span>
</div>
</div>
Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-52988940877344843212023-10-14T15:22:00.003-07:002023-10-14T15:29:24.684-07:00Beef Stew <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9PDFWS4JqwsaB00bcy8aV42RKDqd1TFHmYJdvw4ZfIBIeW1YfurQpN0XkqWYXaawRznuEi6_jbLFWU1UL6H5HpIhW88V-ghrsvcE1ABQViyYbX2mIV-LamHrpqsTyDTwSKRHl3p4YwcCApA6rNQZwJBm0G5fZLq2BK60qkxRHx8ol1Ihy-hlZol80b9e/s1500/2E537DF2-3FFB-48A3-AC39-26F418733139_1_105_c.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9PDFWS4JqwsaB00bcy8aV42RKDqd1TFHmYJdvw4ZfIBIeW1YfurQpN0XkqWYXaawRznuEi6_jbLFWU1UL6H5HpIhW88V-ghrsvcE1ABQViyYbX2mIV-LamHrpqsTyDTwSKRHl3p4YwcCApA6rNQZwJBm0G5fZLq2BK60qkxRHx8ol1Ihy-hlZol80b9e/w300-h400/2E537DF2-3FFB-48A3-AC39-26F418733139_1_105_c.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Beef Stew</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0o_qw2fAiwFOi67Ox_teRh62HW5hFOpxZgyzimob0Rt2BJ6qhvoAdHOZVQxQ542qqMaFtuENFzbYxcIbQJJdSXdZGR-dkyUWNRA7UeYFV-gh8crt4ZgX_TwSJOYGW7lqoJJce7YQVysfSk1fvTUfDb0lFi-mNX2YHpbGKBQMftqnIquJih2hyphenhyphencSjFOz3/s1500/0ED298B4-AA48-4737-81A4-CF4A6A0DD78E_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0o_qw2fAiwFOi67Ox_teRh62HW5hFOpxZgyzimob0Rt2BJ6qhvoAdHOZVQxQ542qqMaFtuENFzbYxcIbQJJdSXdZGR-dkyUWNRA7UeYFV-gh8crt4ZgX_TwSJOYGW7lqoJJce7YQVysfSk1fvTUfDb0lFi-mNX2YHpbGKBQMftqnIquJih2hyphenhyphencSjFOz3/w300-h400/0ED298B4-AA48-4737-81A4-CF4A6A0DD78E_1_105_c.jpg" width="300" /></a></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I realized the other day that I don't yet have a recipe for beef stew on this site. So weird. Today's stew that you see here is actually an experiment that went well, so now it will become my beef stew post here. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I basically modified my recipe for Swiss steak by adding stew meat instead of steak, and I added more liquid and carrots. I suppose I could have cubed some potatoes and added them when I added the carrots, but serving the stew over mashed potatoes sounded more cozy and comforting today, so that's what we've got here.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">This made so much that I was able to send a bunch home with my son, take some to my in-laws, and have leftovers for my husband and myself as well. I think it would probably freeze pretty well too, but I distributed it well enough that I didn't get the chance to check that assumption. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">At any rate, I think this is a solid, delicious beef stew that I will definitely be making again. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><br /></div><span style="font-family: helvetica; font-size: x-large;">Beef Stew</span><div><br /></div><div><span style="font-family: helvetica;">Ingredients:</span><br /><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">4 pounds beef stew meat (preferably large chunks)<br /></span></li><li><span style="font-family: helvetica;">2 (approx) teaspoons kosher salt</span></li><li><span style="font-family: helvetica;">1 (approx) teaspoon ground black pepper</span></li><li><span style="font-family: helvetica;">2/3 cup flour (I used </span><a href="http://shop.betterbatter.org/" style="font-family: helvetica;">Better Batter Gluten Free AP Flour)</a></li><li><span style="font-family: helvetica;">vegetable oil for browning meat</span></li><li><span style="font-family: helvetica;">2 large onions, thinly sliced</span></li><li><span style="font-family: helvetica;">4 celery stalks, thinly sliced</span></li><li><span style="font-family: helvetica;">4 medium garlic cloves, minced</span></li><li><span style="font-family: helvetica;">3 teaspoons paprika</span></li><li><span style="font-family: helvetica;">2 teaspoon dried oregano</span></li><li><span style="font-family: helvetica;">5 cups beef broth (I used 5 teaspoons beef base in 5 cups warm water) </span></li><li><span style="font-family: helvetica;">2-3 cups sliced carrots</span></li><li><span style="font-family: helvetica;">2 tablespoons finely chopped curly parsley</span></li><li><span style="font-family: helvetica;">1-2 batches of mashed potatoes (here's a <a href="http://www.food-pusher.com/2011/03/garlic-mashed-potatoes.html" target="_blank">garlic mashed potatoes recipe</a> if you need one)</span></li></ul><span style="font-family: helvetica;">Instructions:</span></div><div><span style="font-family: helvetica;"><br />Preheat oven to 325 degrees Fahrenheit.</span></div><div><span style="font-family: helvetica;"><br />Prepare the onions, celery and garlic. Set aside. <br /><br /></span></div><div><span style="font-family: helvetica;">Place a portion of the meat on a cutting board and sprinkle each with a little kosher salt and pepper. <br /><br />Then using a <a href="http://www.amazon.com/OXO-86151-SoftWorks-Meat-Tenderizer/dp/B000066OJD">meat tenderizing mallet </a>pound each piece to about 1/2 an inch thickness. Be sure to pound on both sides of each piece of meat. If you have some exceptionally large pieces (bigger than 2 inches), you can cut them in half. If you have stew meat that is cut into small pieces, you can skip this step. <br /><br />Place the flour in a medium bowl and toss each piece of tenderized met in the flour. You can toss several pieces at once, making sure to shake off any excess flour. Do this with all of the meat and set aside until ready to brown the meat.<br /><br />Heat about 3 tablespoons of oil in a Dutch oven over medium high heat. When oil is hot, carefully place steak into the pan taking care not to crowd. You will need to brown the meat in many batches, adding oil between batches. When each piece of meat is browned on each side, move to a large bowl to wait.</span></div><div><span style="font-family: helvetica;"><br />When all meat has been browned, add the onions, celery and garlic to the Dutch oven. Stir veggies and cook just long enough until they start to wilt. Add paprika and oregano and stir. Pour in the beef broth and stir. Add the meat back into the Dutch oven, making sure you cover the meat with the veggies and liquid.</span></div><div><span style="font-family: helvetica;"><br />Place cover on Dutch oven and place in the oven. Bake at 325 degrees for about 1 1/2 hours and then stir in the carrots. Bake another hour or so, or until meat is very tender. Stir in the chopped parsley.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Taste for salt level and add more salt, if needed.</span></div><div><span style="font-family: helvetica;"><br />Serve over mashed potatoes and sprinkle with a little more parsley, if desired.</span></div><div><span style="font-family: helvetica;"><br />Makes about 8 to 12 servings</span><br /></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7rAmslxHKj9p80sOuIGTuu7VHoYVdhmdFEfkp97lcIvDi_IDnsRHlzW_93P3ABf5JCbVbVj3HaX7YOfNLFq48gUnyZ8Ugrdj9YwAwDS8Cw8Q230WGrEURgde6WMBOdrDrvLPF-dPgJwVTNpeoVLXJAPdo_m5doeqIic6OGZyAmUrh3TcO-Z7TvzHCMYJ/s1500/2A83F9FC-7DA1-43E6-BB53-01BBF8FA6B2F_1_105_c.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7rAmslxHKj9p80sOuIGTuu7VHoYVdhmdFEfkp97lcIvDi_IDnsRHlzW_93P3ABf5JCbVbVj3HaX7YOfNLFq48gUnyZ8Ugrdj9YwAwDS8Cw8Q230WGrEURgde6WMBOdrDrvLPF-dPgJwVTNpeoVLXJAPdo_m5doeqIic6OGZyAmUrh3TcO-Z7TvzHCMYJ/w300-h400/2A83F9FC-7DA1-43E6-BB53-01BBF8FA6B2F_1_105_c.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can see the mashed potatoes a little better in this pic.</td></tr></tbody></table><div></div><div><span style="font-family: helvetica;"><br /></span></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-1863382831545975162023-09-23T16:03:00.002-07:002023-10-09T14:56:19.401-07:00Mixed Berry Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMiqFqSzasvw1E-lymW3TlhTtQh1dtAQ2Elsu9Xo3uaxs33mR-W64t7CumgZyaz2jSLNajFlKVCyzPyWCSQqZp5WbEBcEvuuuXozNgXtfok_lLztt0TGSos4UURXBoNzcFYTvw2P3DkBxR6fWf1BFc60DVjjUhSO_Lnkb0VaESx_vnkIcvbWoNdGpmLKm/s1500/2592B8C7-BACF-41F1-9BB3-E80444E35445_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMiqFqSzasvw1E-lymW3TlhTtQh1dtAQ2Elsu9Xo3uaxs33mR-W64t7CumgZyaz2jSLNajFlKVCyzPyWCSQqZp5WbEBcEvuuuXozNgXtfok_lLztt0TGSos4UURXBoNzcFYTvw2P3DkBxR6fWf1BFc60DVjjUhSO_Lnkb0VaESx_vnkIcvbWoNdGpmLKm/w300-h400/2592B8C7-BACF-41F1-9BB3-E80444E35445_1_105_c.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Tkn1pr5KRWp0ncEUkK2kRsZFFfakOlroj78NZpWfoaxYxw_HqBliRgtlnhXZuGPl2PW_6oUyFYkuN1oWuFH0qQ597WW8d8lk--3Zp1uLAHV1O2xO6kdldsXwYddYmL_UKeA5MsNpEaNJDRrOxlMUyLLWwidnAgwRNVgBaBN8L236ljZ4132lnTJZZtgW/s1500/A753C78A-BAFE-4EAE-A631-9229AB689658_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Tkn1pr5KRWp0ncEUkK2kRsZFFfakOlroj78NZpWfoaxYxw_HqBliRgtlnhXZuGPl2PW_6oUyFYkuN1oWuFH0qQ597WW8d8lk--3Zp1uLAHV1O2xO6kdldsXwYddYmL_UKeA5MsNpEaNJDRrOxlMUyLLWwidnAgwRNVgBaBN8L236ljZ4132lnTJZZtgW/w300-h400/A753C78A-BAFE-4EAE-A631-9229AB689658_1_105_c.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;">Oh my goodness. <a href="https://www.dessertperson.com" rel="nofollow" target="_blank">Claire Saffitz</a> has done it again: given me a recipe I will cherish forever. Her <a href="https://youtu.be/aard4Ylbye4?si=OobM5akpY_KnJPgA" rel="nofollow" target="_blank">most recent video</a> was of her and her mom baking blueberry muffins. I only had frozen mixed berries on hand, so that's what I used. These are the kind of muffins that really taste more like cake than muffin, but that's fine with me. I think I like the mixed berries more than I would just blueberries because the raspberries and black berries add just a touch of tartness. These ones are actually my second attempt in two days. </span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b><span style="font-family: helvetica; font-size: large;">Mixed Berry Muffins</span></b></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: helvetica;">Adapted from <a href="https://youtu.be/aard4Ylbye4?si=OobM5akpY_KnJPgA" rel="nofollow" target="_blank">Claire Saffitz x Dessert Person YouTube</a></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: helvetica;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;">Ingredients:</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 stick butter, softened</span></li><li><span style="font-family: helvetica;">1/2 cup sugar</span></li><li><span style="font-family: helvetica;">1 egg (room temperature)</span></li><li><span style="font-family: helvetica;">1 teaspoon lemon zest</span></li><li><span style="font-family: helvetica;">1 cup + 1 Tablespoon all-purpose flour</span></li><li><span style="font-family: helvetica;">1 tsp baking powder</span></li><li><span style="font-family: helvetica;">1/2 teaspoon baking soda </span></li><li><span style="font-family: helvetica;">1/2 teaspoon kosher salt (Diamond Crystal; if using Morton's use 1/4 teaspoon)</span></li><li><span style="font-family: helvetica;">1/2 cup sour cream (or plain yogurt)</span></li><li><span style="font-family: helvetica;">1/2 teaspoon vanilla</span></li><li><span style="font-family: helvetica;">1 cup frozen berries (blueberries, raspberries, black berries, mixed...)</span></li><li><span style="font-family: helvetica;">1-2 tablespoons demerara sugar</span></li></ul><p></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;">Instructions:</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">Preheat oven to 375 degrees Fahrenheit.</span></li><li><span style="font-family: helvetica;">Line a muffin pan with paper liners.</span></li><li><span style="font-family: helvetica;">Leave the berries in the freezer until they are called for in the recipe.</span></li><li><span style="font-family: helvetica;">In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. </span></li><li><span style="font-family: helvetica;">In a medium mixing bowl, whisk together the butter and sugar until lighter in color. (You can also use a stand or hand mixer, but today I used a whisk.)</span></li><li><span style="font-family: helvetica;">Whisk in the egg, and then whisk in the lemon zest.</span></li><li><span style="font-family: helvetica;">Make a little divot in the sour cream/yogurt and pour in the vanilla.</span></li><li><span style="font-family: helvetica;">Using a silicone spatula, stir a third of the dry ingredient mixture into the butter/sugar/egg mixture.</span></li><li><span style="font-family: helvetica;">Then stir in half of the sour cream/yogurt/vanilla.</span></li><li><span style="font-family: helvetica;">Stir in another third of the dry ingredients.</span></li><li><span style="font-family: helvetica;">Stir in the remaining sour cream/yogurt/vanilla.</span></li><li><span style="font-family: helvetica;">Then stir in the remaining dry ingredients.</span></li><li><span style="font-family: helvetica;">Gently fold in the frozen berries. You'll notice the batter gets thicker because the berries are bringing the temperature down.</span></li><li><span style="font-family: helvetica;">Evenly divide the batter into the 12 muffin cups (I used a large-ish cookie scoop).</span></li><li><span style="font-family: helvetica;">Sprinkle the tops of the muffins with the demerara sugar.</span></li><li><span style="font-family: helvetica;">Place pan in the preheated oven and bake at 375 degrees for 20-24 minutes, or until golden brown on top (mine baked a little too long today).</span></li><li><span style="font-family: helvetica;">Remove pan from oven and then carefully remove the muffins from the pan to finish cooling on a wire rack. </span></li></ul><p></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;">Makes 12 muffins</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjd4B5pfLiTtzujDCd1-UHmvrN4eofsg8XwfK_pkTdjrC8kzycWczLdnrueQdhOIuclyRM7jBZISULtWn2DdfeFVhcOIBU69LNGvJktYrq8VBULxjVJD32jfIMrjN3A2qJeRe-AudZpowoVyWDDdnoph0jipEAxHsM48u77GH_ek4vqI1jat0Jc5Hs8Dg/s1500/97CE53F0-B33E-459C-B62C-89DA685951CF_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjd4B5pfLiTtzujDCd1-UHmvrN4eofsg8XwfK_pkTdjrC8kzycWczLdnrueQdhOIuclyRM7jBZISULtWn2DdfeFVhcOIBU69LNGvJktYrq8VBULxjVJD32jfIMrjN3A2qJeRe-AudZpowoVyWDDdnoph0jipEAxHsM48u77GH_ek4vqI1jat0Jc5Hs8Dg/s320/97CE53F0-B33E-459C-B62C-89DA685951CF_1_105_c.jpg" width="240" /></span></a></div><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkIg5J-guH3U3O0FBQZrnfb4YtgoA3spYR_lV5Q4NomkKvaixxFx7Hf4BjSphqKQKqfnGzIkei9tuZ9ZdLKJZNda3lvESiT8URghdpRHFbZpRjp5quhnrkni0siuc25d--k_EhWEt1e7aZBgvUlgkowcWjEIphb1PkmXTVYBQDBHGulFLK-vlwDGvWZhc/s1500/AA0CA2A0-203B-4300-BC55-7741CF7D109F_1_105_c.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkIg5J-guH3U3O0FBQZrnfb4YtgoA3spYR_lV5Q4NomkKvaixxFx7Hf4BjSphqKQKqfnGzIkei9tuZ9ZdLKJZNda3lvESiT8URghdpRHFbZpRjp5quhnrkni0siuc25d--k_EhWEt1e7aZBgvUlgkowcWjEIphb1PkmXTVYBQDBHGulFLK-vlwDGvWZhc/s320/AA0CA2A0-203B-4300-BC55-7741CF7D109F_1_105_c.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">I used a whisk today instead of my stand mixer and it worked great.<br />This is just the butter and sugar at this point.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zwJSR-PAsd9KI_qWLOnaisnVN1DCK3VbxFNls59XXpXIJYZWHkhes0xG8jztyuufScpemUZGkKVY1BwE57p9wjQdzQEYofhF7K1lQeksBUsi1mHK66TWqs90Qzv9j8sAKnISaW4kZIRgQi-tugSjfbFJry4YYVs0xfFRuhdOYC1zYFon63OJS1qWGqEi/s1500/6443BBA5-C4CB-4FB3-A82F-15511ED3FFF6_1_105_c.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zwJSR-PAsd9KI_qWLOnaisnVN1DCK3VbxFNls59XXpXIJYZWHkhes0xG8jztyuufScpemUZGkKVY1BwE57p9wjQdzQEYofhF7K1lQeksBUsi1mHK66TWqs90Qzv9j8sAKnISaW4kZIRgQi-tugSjfbFJry4YYVs0xfFRuhdOYC1zYFon63OJS1qWGqEi/s320/6443BBA5-C4CB-4FB3-A82F-15511ED3FFF6_1_105_c.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Make sure the berries are really frozen when you stir them into the batter.</span></td></tr></tbody></table><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLAie37yWan-xbNprwYL_o_qixlKK4ajrEvacTMxgRaV_njAIeSGSm-EcIXdKaJaFtals7Pr5Flsf5kbb97zeexrXNmRHTjWSD5xkdLN7q6V3MzyK9ZTQTyjT0zXYLNiS1MBenRkHmtNzMBfTpMWZYqigY7VIhcXIYkNFn98uPmveFN6BJMCXCAJCwVda/s1500/3E875AEE-B5E5-4A84-A795-3780F82FB0E2_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLAie37yWan-xbNprwYL_o_qixlKK4ajrEvacTMxgRaV_njAIeSGSm-EcIXdKaJaFtals7Pr5Flsf5kbb97zeexrXNmRHTjWSD5xkdLN7q6V3MzyK9ZTQTyjT0zXYLNiS1MBenRkHmtNzMBfTpMWZYqigY7VIhcXIYkNFn98uPmveFN6BJMCXCAJCwVda/s320/3E875AEE-B5E5-4A84-A795-3780F82FB0E2_1_105_c.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdt_9CjH6Hj-tP-lEChWBBt6rBfoy_DFv3e9bguHy8vMQEJM2dWZfkPHXg4QL5TI-Q6mpH55xxxDclGOFLNJnAYMcfu_O3PTzhx2ZTrQNqznPRKr-6wewn5gdCKaxQ_snTtUKR_iWXlLsnUnfVyqruj1IC2puH8WgBDlqg5e5NKSsaCiveZ1_LS5CcL9O-/s1500/CFEC1F49-B77E-46F6-97F6-86087B3B9A62_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdt_9CjH6Hj-tP-lEChWBBt6rBfoy_DFv3e9bguHy8vMQEJM2dWZfkPHXg4QL5TI-Q6mpH55xxxDclGOFLNJnAYMcfu_O3PTzhx2ZTrQNqznPRKr-6wewn5gdCKaxQ_snTtUKR_iWXlLsnUnfVyqruj1IC2puH8WgBDlqg5e5NKSsaCiveZ1_LS5CcL9O-/s320/CFEC1F49-B77E-46F6-97F6-86087B3B9A62_1_105_c.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAZwZrzV-yx2PebFDLUD4jwv7V5oY74ZMx5rLhbR77IcwcBzjMR9W7tQgrQLJzdN6gVujZTox0AxtIjRERb8QJkZo3PXDHseYWuBcCaWGQq5zLzxlzvueBUkh9qKk3LCzc_HxzUV2XXLSUyx9lBXiIzVGwmNQiAK0omj1UhzpcYgEYi7Khs31LQ0VgUsv/s1500/FDFA9378-A6C0-451A-BD88-2496D6D4670B_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAZwZrzV-yx2PebFDLUD4jwv7V5oY74ZMx5rLhbR77IcwcBzjMR9W7tQgrQLJzdN6gVujZTox0AxtIjRERb8QJkZo3PXDHseYWuBcCaWGQq5zLzxlzvueBUkh9qKk3LCzc_HxzUV2XXLSUyx9lBXiIzVGwmNQiAK0omj1UhzpcYgEYi7Khs31LQ0VgUsv/s320/FDFA9378-A6C0-451A-BD88-2496D6D4670B_1_105_c.jpg" width="240" /></span></a></div><div><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcHC5F6MWsqMSNeY9QjQEYKFSt7MGdqGXU6BwV-GJYGBHqmv314n487myxpoleIDsNgetdEgtbWz1GGGFdFHEDjg-PxwJgWMi2CwxNhYlKxWLKQMskEA4N0o7Z4o89vhhp4fYqM6diLObj1jH74nWdX0XPSLxpUF1NaV01Pfi-2DusepOCy9J9Ed9U0_O/s1500/A9DB7194-1D4D-4857-A79D-1AB1E2D39BC8_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcHC5F6MWsqMSNeY9QjQEYKFSt7MGdqGXU6BwV-GJYGBHqmv314n487myxpoleIDsNgetdEgtbWz1GGGFdFHEDjg-PxwJgWMi2CwxNhYlKxWLKQMskEA4N0o7Z4o89vhhp4fYqM6diLObj1jH74nWdX0XPSLxpUF1NaV01Pfi-2DusepOCy9J9Ed9U0_O/s320/A9DB7194-1D4D-4857-A79D-1AB1E2D39BC8_1_105_c.jpg" width="240" /></span></a></div><div></div><div><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQz1fai6BczD3CpZ5QYJwG3hNpPQxkxzQhLh2Kq-ma41-7OrJe7jnIh1Zrh8gRG83IqitlUs9DzjaVgJepZA25SM-XmtZ6lELmC6E7XvrJaN-eAcQpOSiQ8a0fXyX79NYnk-DwBmb5756-YoXt3CsL4RBmZHS6LIaMouXFOCleuwCQTVE9k37DNt0kuLU/s1500/5BCDAA35-F4FE-4776-8922-8A2A24BA56A0_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQz1fai6BczD3CpZ5QYJwG3hNpPQxkxzQhLh2Kq-ma41-7OrJe7jnIh1Zrh8gRG83IqitlUs9DzjaVgJepZA25SM-XmtZ6lELmC6E7XvrJaN-eAcQpOSiQ8a0fXyX79NYnk-DwBmb5756-YoXt3CsL4RBmZHS6LIaMouXFOCleuwCQTVE9k37DNt0kuLU/s320/5BCDAA35-F4FE-4776-8922-8A2A24BA56A0_1_105_c.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKTqa5dksPGkUN5TIT-KhHJgFs-NZF0pV0juQdCMerct6AM7Y4Rhq3l-DtrU9hvuKrxpFVDmWF0bsSeo3mCoVHy9cGTyXXchXOjNiDLEBT6HtojOTDzPG6-9tJNZUgvGH_hrsdGZnMij8E2pe3KXLytFRhrPK9qHjeFzVY0F2XinnmPhQtPmBHguBFKC2/s1500/662034B6-BAD9-4CB5-A5F0-C39E1A8BA6FC_1_105_c.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKTqa5dksPGkUN5TIT-KhHJgFs-NZF0pV0juQdCMerct6AM7Y4Rhq3l-DtrU9hvuKrxpFVDmWF0bsSeo3mCoVHy9cGTyXXchXOjNiDLEBT6HtojOTDzPG6-9tJNZUgvGH_hrsdGZnMij8E2pe3KXLytFRhrPK9qHjeFzVY0F2XinnmPhQtPmBHguBFKC2/s320/662034B6-BAD9-4CB5-A5F0-C39E1A8BA6FC_1_105_c.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-15542182608863405182023-09-10T12:14:00.004-07:002024-01-23T07:45:37.899-08:00Levain Inspired Chocolate Chip Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cxV2rXcIUjzgHCCeN5u9_dfBt9YmCcb7EoOFEhjFND9Ypuhp2ZP2czm-rcFly8v-aetWx6AVu-kEMFMpbOPU31_OBV1SOA8Y74apocNQqMN9C0U33k6Ws8RRAKmHs--gMSKfF_c9A_IrBHHinMTF3PB3oz8MWgj0Y-GM6m3CQEpeoI8aK-ZY9kgikFS-/s1500/IMG_2610%201.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cxV2rXcIUjzgHCCeN5u9_dfBt9YmCcb7EoOFEhjFND9Ypuhp2ZP2czm-rcFly8v-aetWx6AVu-kEMFMpbOPU31_OBV1SOA8Y74apocNQqMN9C0U33k6Ws8RRAKmHs--gMSKfF_c9A_IrBHHinMTF3PB3oz8MWgj0Y-GM6m3CQEpeoI8aK-ZY9kgikFS-/w300-h400/IMG_2610%201.jpg" width="300" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Levain Inspired Chocolate Chip Cookies</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /> Being a big fan of cooking shows and YouTube in general, I'd seen the Levain cookies reviewed several times, and everyone seemed to conclude that they are the BEST chocolate chip cookie of New York, if not the world. </span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Since I had no immediate plans to visit NY, I never really thought I'd get a chance to try the actual cookie. We did take a trip to Washington DC this past summer, though, and Georgetown had a Levain bakery. I told my husband that Levain was my number 2 tourist priority after the obvious touring of most of the Smithsonian and the National Mall.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I'll cut to the chase: the<a href="https://levainbakery.com/pages/our-cookies" rel="nofollow" target="_blank"> Levain Cookie</a>, although large, gooey, and beautifully colored, didn't live up to my expectations. I mean, how could it? I probably broke into it too soon because it was fresh out of the oven (I had to wait a bit for my order to bake), but still, the one thing I noticed was a lack of flavor. Yeah. Flavor. My husband surreptitiously took a video of my comments, and I declared after tasting, "It needs salt." Actually I thought it needed vanilla too. I brought some cookies home for my foodie son to try, and his first comment upon tasting the chocolate chip walnut cookie was, "Needs salt." Maybe we just like salt around here.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">This recipe here is adapted from <a href="https://youtu.be/P1gqm9CG8sw?si=rAd2qdgZDapERrZf" rel="nofollow" target="_blank">Cupcake Jemma's version</a>. I've added vanilla to the recipe and increased the salt and baking soda. I cut the size of the cookie in half because 1. I don't like uncooked dough in the center and 2. I'm not selling these at a bakery. As it is, the 60 gram cookie is like eating 2 normal sized chocolate chip cookies. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I cut back the size even further in later iterations because I wanted to try it and because I'm taking them to an event.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">So why do I like THESE cookies enough to keep making them and commit them to this blog? First of all, they taste great. Maybe not my favorite CCC recipe, but very tasty. They're soft, thick, and baked all the way through. They kind of crumble a little like an American buttermilk biscuit, so when I eat one I break off a bite at a time, and I usually heat it up in the microwave for about 11 seconds too. Second of all, unlike lots of other CCC recipes, these still taste great even 2-3 days after baking. I usually won't eat a CCC after day 2, but these are the exception. Overall, a crowd-pleasing cookie.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I've written much more than I intended here, so without further ado, here's the recipe:</span></div><div><span style="font-family: helvetica;"><br /><br /><span style="font-size: large;">Levain Inspired Chocolate Chip Cookies (NOT a copycat recipe)</span><br /><br />Adapted from <a href="https://youtu.be/P1gqm9CG8sw?si=YJTC1Pd0ifLKYQ1e">Cupcake Jemma's Recipe on Youtube</a><br /><br />Ingredients: <br /><ul style="text-align: left;"><li>230 g unsalted butter, cold, cut into tablespoon size chunks</li><li>160 g granulated sugar</li><li>160 g brown sugar</li><li>450 g chocolate chips (I used Nestle semi-sweet morsels)</li><li>200 g walnut pieces (optional)</li><li>230 g self-rising flour*</li><li>200 g all purpose flour</li><li>2 teaspoons baking powder</li><li>1 teaspoon salt</li><li>1 teaspoon baking soda</li><li>2 large eggs, beaten</li><li>2 teaspoons vanilla extract</li></ul>Instructions:<br /><ul style="text-align: left;"><li>(Scroll to the photos at the end to see what this unconventional process looks like.)</li><li>In the bowl of a stand mixer, place the cold butter and mix on low for about a minute, just to break up the butter--do not cream the butter.</li><li>Add the granulated and brown sugar to the butter and mix again on low/medium low until little nuggets of butter & sugar form--again, do not cream this mixture.</li><li>Add the chocolate chips and walnuts (if desired), and mix again just to incorporate the chocolate chips and nuts.</li><li>In a separate bowl, combine the flours, baking soda, baking powder, and salt. Stir with a whisk until completely mixed. </li><li>Add the dry ingredients to the butter/sugar/chocolate/nuts mixture in the mixing bowl and mix on low until combined, about 30-45 seconds. It will still be dry and sandy looking.</li><li>Add the vanilla to the egg mixture and then add that to the mixture. Mix on low/medium low until dough starts to come together, but do not mix long enough to create a completely cohesive dough.</li><li>Using a large cookie scoop or a large spoon, make 60 gram gently formed balls of dough -- it's best if you don't pack the dough into a tight ball. Then flatten each ball into a disk that's about an inch thick.</li><li>Cover and freeze dough disks at least 90 minutes before baking.Preheat oven to 360 degrees Fahrenheit. Line a baking sheet with parchment paper and place in the oven to get hot while the oven preheats.</li><li>When pan and oven are heated, remove the pan from the oven, place frozen dough disks on pan allowing a couple of inches between them.</li><li>Bake at 360 degrees for about 14-15 minutes, until puffed and starting to crack. Take care to not over-bake. Underbaked is better than over-baked.</li><li>Remove from oven and allow to cool on cookie sheet at least five minutes before moving to a wire rack to cool completely. Alternately, if you have a rimless baking sheet, you can slide the parchment with the baked cookie sheets onto a cooling rack to cool until ready to eat, about 5-10 minutes. This is what I try to do so the cookies will not continue to bake on the hot baking sheet.</li><li>Place unbaked dough disks in a zip top freezer bag and store in the freezer until you want more cookies. </li><li>Store baked and cooled cookies in an airtight container.</li><li>Heat cooled cookies in the microwave on high for 10 seconds if you want to melt the chocolate and make the insides gooey again.</li></ul></span><div><span style="font-family: helvetica;">Makes about 30 cookies</span><div><span style="font-family: helvetica;"><span><div class="separator" style="clear: both; text-align: center;"><br /></div>*You can mix your own self-rising flour by combining 2 cups all purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Then use just 230 grams of that for this recipe. Save or toss what's leftover...OR use the following measurements if you don't want to bother with mixing the self-rising flour:</span></span></div><div><ul><li><span style="font-family: helvetica;">230 g unsalted butter, cold, cut into tablespoon size chunks</span></li><li><span style="font-family: helvetica;">160 g granulated sugar</span></li><li><span style="font-family: helvetica;">160 g brown sugar</span></li><li><span style="font-family: helvetica;">450 g chocolate chips </span></li><li><span style="font-family: helvetica;">200 g walnut pieces (optional)</span></li><li><span style="font-family: helvetica;">430 g all purpose flour</span></li><li><span style="font-family: helvetica;">1 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">4 teaspoons baking powder</span></li><li><span style="font-family: helvetica;">1 1/2 teaspoons salt</span></li><li><span style="font-family: helvetica;">2 large eggs, beaten</span></li><li><span style="font-family: helvetica;">2 teaspoons vanilla extract</span></li></ul><span style="font-family: helvetica;"><br /> </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYKFr-uIsHW1XGWpj_vBRar15aOB71BlsTMs428zy13XQX8x8Ty62nGdUqfhxVyyjTy2jxgD-93kN54T74E2XQ7EAWPX1Kuv_hqv9ehEEbc682g3KfA8Y_PotHA5JNdbibjFnWagODuFTSfNACA38vw1mZoQxFe35AHMmoSSGrAOaZhlen38GtcSuEOCp/s1500/IMG_3239.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYKFr-uIsHW1XGWpj_vBRar15aOB71BlsTMs428zy13XQX8x8Ty62nGdUqfhxVyyjTy2jxgD-93kN54T74E2XQ7EAWPX1Kuv_hqv9ehEEbc682g3KfA8Y_PotHA5JNdbibjFnWagODuFTSfNACA38vw1mZoQxFe35AHMmoSSGrAOaZhlen38GtcSuEOCp/s320/IMG_3239.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Make sure the butter is COLD.</span></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUCREEPUlEZ5glXjeLitw-ck5Yn8R6hdXXADAb8eMF7GhV6PeSxP2R12gKopBdoYQLHpxe61mFMAeapHAZN7uDHHbRZkj1tY4xBH9MP-Xbq3Eno-pg0avrySdwZdL3kwmPgaJaZuOgA1v-I5P0kQnta9wgoikJgxBl7fDIq6Fgx_epBi0jKHBki6HEKYd/s1500/IMG_3240.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUCREEPUlEZ5glXjeLitw-ck5Yn8R6hdXXADAb8eMF7GhV6PeSxP2R12gKopBdoYQLHpxe61mFMAeapHAZN7uDHHbRZkj1tY4xBH9MP-Xbq3Eno-pg0avrySdwZdL3kwmPgaJaZuOgA1v-I5P0kQnta9wgoikJgxBl7fDIq6Fgx_epBi0jKHBki6HEKYd/s320/IMG_3240.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Just break up the butter -- don't cream it.</span></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGFNW7YtkIhH_9fjRvONrh_x3idrD2CUm_C9Vlw-WmWJgDSuXmXVHZ7K0Tv3uLDPjsr8ZioQxXGNzlIGzBpM3ORX7UtKFIxe2xvB9D0DRRNDHAYpbiNZQfO73RgF5SvD2AtfJPHGl-lO8odC0e2gd27MGS43KgPPR8wnLp3kkV27WiOMa_vIlKCNmGMdd/s1500/IMG_3241.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGFNW7YtkIhH_9fjRvONrh_x3idrD2CUm_C9Vlw-WmWJgDSuXmXVHZ7K0Tv3uLDPjsr8ZioQxXGNzlIGzBpM3ORX7UtKFIxe2xvB9D0DRRNDHAYpbiNZQfO73RgF5SvD2AtfJPHGl-lO8odC0e2gd27MGS43KgPPR8wnLp3kkV27WiOMa_vIlKCNmGMdd/s320/IMG_3241.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLFUqaYadIJGKtGKbXV7D1H2CWoIHNl3FDksT3Zc7iLPhEXf8FDM0weA3MdWI6tKLs3KcdN8B0shHu0yBQ9389rSnJJquJopixmqrrlXcPYdWEMW23rbZB9c3Uhd9X1imy_IaJesUzTNwtQ1pu9G3TA370x69CrIW3ZZTzDPt4xwLqJj5_99IF_Socs76/s1500/IMG_3242.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLFUqaYadIJGKtGKbXV7D1H2CWoIHNl3FDksT3Zc7iLPhEXf8FDM0weA3MdWI6tKLs3KcdN8B0shHu0yBQ9389rSnJJquJopixmqrrlXcPYdWEMW23rbZB9c3Uhd9X1imy_IaJesUzTNwtQ1pu9G3TA370x69CrIW3ZZTzDPt4xwLqJj5_99IF_Socs76/s320/IMG_3242.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">You'll still have chunks of butter after mixing in the sugars.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScNfUhFFVPQdfrDGadOn9gcAd6-5q57Wm7vjx3cN5ZM5I7j_gXH2Kz1Bx6wwlYyI3beacuDYUMJioXTbY1mrGmKjz8EKhftjVymv99-kqm3T1RJGIOgV_MUPB2YmeDmatqtNL0cZnwLnQzkV-AgkZswCintNJXEwhT40IoP_SkJe-1uUAOH3ENHW5gKcn/s1500/IMG_3244.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScNfUhFFVPQdfrDGadOn9gcAd6-5q57Wm7vjx3cN5ZM5I7j_gXH2Kz1Bx6wwlYyI3beacuDYUMJioXTbY1mrGmKjz8EKhftjVymv99-kqm3T1RJGIOgV_MUPB2YmeDmatqtNL0cZnwLnQzkV-AgkZswCintNJXEwhT40IoP_SkJe-1uUAOH3ENHW5gKcn/s320/IMG_3244.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Yeah, the chips go in before the flour, and the egg goes in at the end.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbngUI1mrHuqTnQEX6JFMTv-IQI3FjtSeiWbVGrr9k4Qb_KZR2YRpsL4HR1uw2syq7HJFQWF03tPOzMc7LPFiJFXZuiBC3C8UuN9UpAsxAfCuHAMU_L6xJB99CTqeG1Uy4VDO3PY1NWKSN9SU1_sy1n5AYIP_QMn34qs1qyRE-RruJHgQP1emVgiyc6fyX/s1500/IMG_3246.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbngUI1mrHuqTnQEX6JFMTv-IQI3FjtSeiWbVGrr9k4Qb_KZR2YRpsL4HR1uw2syq7HJFQWF03tPOzMc7LPFiJFXZuiBC3C8UuN9UpAsxAfCuHAMU_L6xJB99CTqeG1Uy4VDO3PY1NWKSN9SU1_sy1n5AYIP_QMn34qs1qyRE-RruJHgQP1emVgiyc6fyX/s320/IMG_3246.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL4ibRU-j9pPftZFuaCMA3huqbC1c787WDP6rX6uC2qmMlB_-7TEr9SzF7BMYHfnqe_u-r16Xjuw0i3cYSuKZSlCsHg7py6_RZAAIDi7bU6xlT5KDtDe3AMD_-c05N9aFIvdY2BfCyStuRoFQjCTZ9LnnGRC6X9abCl0Ykp_urv9RnhAM8Bjiz4YTwPDa/s1500/IMG_3247.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL4ibRU-j9pPftZFuaCMA3huqbC1c787WDP6rX6uC2qmMlB_-7TEr9SzF7BMYHfnqe_u-r16Xjuw0i3cYSuKZSlCsHg7py6_RZAAIDi7bU6xlT5KDtDe3AMD_-c05N9aFIvdY2BfCyStuRoFQjCTZ9LnnGRC6X9abCl0Ykp_urv9RnhAM8Bjiz4YTwPDa/s320/IMG_3247.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBr5105_roN8z1nUuhFsl_hWrjoXNWBVyA4g9fBcaSeINJ4NbUIw16uJMGD7-lSeaABlPKeoNYhE9C4dH7USuxKEp83_fQJ0ELxv4yhvLrY_2XEBWRnPYGCwlwgGBEY-I0MThoFl2JFwpE31QqEqsX4Aobop9FrT-ZX3uAHQAxCrTQtl46Pbq6VCUzhWV/s1500/IMG_3248.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBr5105_roN8z1nUuhFsl_hWrjoXNWBVyA4g9fBcaSeINJ4NbUIw16uJMGD7-lSeaABlPKeoNYhE9C4dH7USuxKEp83_fQJ0ELxv4yhvLrY_2XEBWRnPYGCwlwgGBEY-I0MThoFl2JFwpE31QqEqsX4Aobop9FrT-ZX3uAHQAxCrTQtl46Pbq6VCUzhWV/s320/IMG_3248.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Everything but the egg and vanilla here.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVwETfH66qE00-MqnLGeZd4Xho6-mwJjVZyS5mpwOYBTjxdONqnZriyIw07DhgdKnNCUjovA7bpop_pePGz8t7sbt6vBf_134ahLZi6p9qny6rifiis3yA1rWr2tsokqREYMFwS3zrtGzXSLBshRE7srRqOGYkxgaqswD2tpoOYs8cNsNjLHUXU7bYuZX/s1500/IMG_3249.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVwETfH66qE00-MqnLGeZd4Xho6-mwJjVZyS5mpwOYBTjxdONqnZriyIw07DhgdKnNCUjovA7bpop_pePGz8t7sbt6vBf_134ahLZi6p9qny6rifiis3yA1rWr2tsokqREYMFwS3zrtGzXSLBshRE7srRqOGYkxgaqswD2tpoOYs8cNsNjLHUXU7bYuZX/s320/IMG_3249.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQEVXuCsVqoppwo34lmeDqOEseUdQPmlRJv2M0udgZV99xt7exlfYTIydwVBcpBln3QNHMV3cyI000d9BWjdw9ZpwddZVo6VQL8-zXd9HOMrqZN7LD7yq9lwmZSK-_RPeSGkgDSJZyy3J7gNVwjS-w4kLrJWeiWmZjzh9SAXn06onzG01GTgLMrD7-mw8/s1500/IMG_3251.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQEVXuCsVqoppwo34lmeDqOEseUdQPmlRJv2M0udgZV99xt7exlfYTIydwVBcpBln3QNHMV3cyI000d9BWjdw9ZpwddZVo6VQL8-zXd9HOMrqZN7LD7yq9lwmZSK-_RPeSGkgDSJZyy3J7gNVwjS-w4kLrJWeiWmZjzh9SAXn06onzG01GTgLMrD7-mw8/s320/IMG_3251.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">The dough is never a cohesive mass.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzz6bDakzQqgqShYE4nwiBkpBMJYgIWvIoigtX1xU4UzZHAFOQythNm-Vxdm2dBoAN1m4O3ORGeGxTf9vOLwx1bMBz_Xzno128-Aor7X0Yma4z6VYv4H9KFI8yM5Kq8qA7niwdP4fAtDu7GvWW_g0GR1amJY4JXXDwpxF2V7R4wHYidC421hQdSFrl9cB/s1500/IMG_3254.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzz6bDakzQqgqShYE4nwiBkpBMJYgIWvIoigtX1xU4UzZHAFOQythNm-Vxdm2dBoAN1m4O3ORGeGxTf9vOLwx1bMBz_Xzno128-Aor7X0Yma4z6VYv4H9KFI8yM5Kq8qA7niwdP4fAtDu7GvWW_g0GR1amJY4JXXDwpxF2V7R4wHYidC421hQdSFrl9cB/s320/IMG_3254.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">I actually do use a kitchen scale for this.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KV58fVuoDV1tEu9svHV1TLRLkjV7XmFe3foezsUhXWPJlCYXGGOONgVA_OUDGJHeJPWG3gGaML0g65aw2wbRdRv-uh0OAQkP2IWCNmKOgvPXKcfeHv6PVTnXx1jKtbsTFV-REnH26c85RMss2kGu2pVf5FcZxq6wbSworOygcvstADUBL2wPT3G0VWoy/s1500/IMG_3255.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KV58fVuoDV1tEu9svHV1TLRLkjV7XmFe3foezsUhXWPJlCYXGGOONgVA_OUDGJHeJPWG3gGaML0g65aw2wbRdRv-uh0OAQkP2IWCNmKOgvPXKcfeHv6PVTnXx1jKtbsTFV-REnH26c85RMss2kGu2pVf5FcZxq6wbSworOygcvstADUBL2wPT3G0VWoy/s320/IMG_3255.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7nMnwuJ_qEVsWcd5mHDJIIcBa-3Pb3hFgL5-Yos87_9b3FyOkX6KuJLE5oV2eWyooQkGSULuQjrItOrXKL_4NIPcVIvQy1SZL5a4WbX_qWGs3uHTCahXN_B7wghEqjKWhOnFdvfDpegfzb_Jx40EvKk_0lER2F7KpfvyZSKTZtUA1R40lBP0iEId2KbL/s1500/IMG_3257.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7nMnwuJ_qEVsWcd5mHDJIIcBa-3Pb3hFgL5-Yos87_9b3FyOkX6KuJLE5oV2eWyooQkGSULuQjrItOrXKL_4NIPcVIvQy1SZL5a4WbX_qWGs3uHTCahXN_B7wghEqjKWhOnFdvfDpegfzb_Jx40EvKk_0lER2F7KpfvyZSKTZtUA1R40lBP0iEId2KbL/s320/IMG_3257.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWxxDY1HhRRiOz-BqZsoGub1MJV-qau6HmEuxp5nqrWJacqCtZmfIHgnwXsueOgYFpL0e0zFFJ_3jDXpcFeMTDSqsvv8g8E-56CL1tQnzZ8omjQ_V0tanAvytcCGmePca20S9PNZ2-Vuy4S7kX04HKAIOOP8YM5PHHmV8yNHDe30kJUAh-ean_IHTHfix/s1500/IMG_3259%201.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWxxDY1HhRRiOz-BqZsoGub1MJV-qau6HmEuxp5nqrWJacqCtZmfIHgnwXsueOgYFpL0e0zFFJ_3jDXpcFeMTDSqsvv8g8E-56CL1tQnzZ8omjQ_V0tanAvytcCGmePca20S9PNZ2-Vuy4S7kX04HKAIOOP8YM5PHHmV8yNHDe30kJUAh-ean_IHTHfix/s320/IMG_3259%201.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lZH9J4vN6-ye_vqAO-U66J1Sls-4y9ERFI8LAPHzaJns2B4-87wpX43fHi-l6vLVvymfdgJ1BbY2uEsrjRzSj5mPxZ8Y27EC5XrQdMgtMF479b3uGcRwoN9KNlyLL7h9Mh8jXcYNei1FHebf6ImnctiKPwWfdqwBRkhdBFFwnPGj4XeTZrTqSqUQojev/s1500/levain%20choc%20chip%20cookie%20ready%20for%20oven%201.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1086" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lZH9J4vN6-ye_vqAO-U66J1Sls-4y9ERFI8LAPHzaJns2B4-87wpX43fHi-l6vLVvymfdgJ1BbY2uEsrjRzSj5mPxZ8Y27EC5XrQdMgtMF479b3uGcRwoN9KNlyLL7h9Mh8jXcYNei1FHebf6ImnctiKPwWfdqwBRkhdBFFwnPGj4XeTZrTqSqUQojev/s320/levain%20choc%20chip%20cookie%20ready%20for%20oven%201.jpg" width="232" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Frozen dough balls going into the oven now.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3kb-RwykCXO-P3Uk5HnABbLIrqEab-DgJ-Sky1_5ax8FXNYyILTMZSYAxFjazA3Tn9RG7QaEwmj1R5BUVuLR7I8GMeukpjdI6sJDqDp3l8n3OJBW9jUOFcRv2KJcBDw6XUMTNhGhU87NgBD9Hn0WiYOFIqzsnjpCRoUCv7pzwx1CwyPkmPKxGQ3IoAEz/s1500/IMG_2603%201.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3kb-RwykCXO-P3Uk5HnABbLIrqEab-DgJ-Sky1_5ax8FXNYyILTMZSYAxFjazA3Tn9RG7QaEwmj1R5BUVuLR7I8GMeukpjdI6sJDqDp3l8n3OJBW9jUOFcRv2KJcBDw6XUMTNhGhU87NgBD9Hn0WiYOFIqzsnjpCRoUCv7pzwx1CwyPkmPKxGQ3IoAEz/s320/IMG_2603%201.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Baked.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zSj7-NnCun_M0ybfVAmmsRaJmVx1HFqfXb-Utw6YsFYMfRLW7Br8eD8PZTzowiYoEhcAu1KQgNSW3OdXk42Qlbz-ZLN-lUoo_yTKzdbeqCHw-PQ1ShYT-ogZmNtGwL__Wpo1T2yU0SfDwqc86agCoxjSNws6i72a25Sxvk0DTQT_Yh3_Y5OqKYIvIs6b/s1500/IMG_2606%201.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zSj7-NnCun_M0ybfVAmmsRaJmVx1HFqfXb-Utw6YsFYMfRLW7Br8eD8PZTzowiYoEhcAu1KQgNSW3OdXk42Qlbz-ZLN-lUoo_yTKzdbeqCHw-PQ1ShYT-ogZmNtGwL__Wpo1T2yU0SfDwqc86agCoxjSNws6i72a25Sxvk0DTQT_Yh3_Y5OqKYIvIs6b/s320/IMG_2606%201.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">These ones have nuts. The dough mixed above didn't have them.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-80795380312724359502023-07-25T20:02:00.002-07:002023-10-09T14:57:04.977-07:00Pecan Pie Pop Tarts<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbAbwum-ftfKjSZ6A1QQQR8K795LExoNFsQGzJFz3MtbGK767orOf7ZjSduE9hQvmNMBFTN7tmuzNjqOq7ckqw_ZyerxWph29NwklyhCKRFGte0MlS1y8LJhftCJdQKmZkFsyer-qQ87I7LXCI2tgvGJFFybeU9NIImSbZRiQkv_3lYKST4HUJhpMwP_0/s4032/IMG_2794.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbAbwum-ftfKjSZ6A1QQQR8K795LExoNFsQGzJFz3MtbGK767orOf7ZjSduE9hQvmNMBFTN7tmuzNjqOq7ckqw_ZyerxWph29NwklyhCKRFGte0MlS1y8LJhftCJdQKmZkFsyer-qQ87I7LXCI2tgvGJFFybeU9NIImSbZRiQkv_3lYKST4HUJhpMwP_0/w300-h400/IMG_2794.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Pecan Pie Pop Tarts</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a10uQSnTQUgXVho3ov1iH4mI5jDzKsFWbxC2ll3kuDUXUXEmjnDCxOcoDS3n6WRNY5p9XOd2bb3jjHIuaPC9KJhlbMCVZnVQSomyc1eEh7GEff-9kDEQg7maReGH9d0_8HKVHYNUS9yyqQzanIqEt71kPGBFc1v9IxqCMoVCyIIVmVIeCENegeSjmZ56/s4032/IMG_2795.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a10uQSnTQUgXVho3ov1iH4mI5jDzKsFWbxC2ll3kuDUXUXEmjnDCxOcoDS3n6WRNY5p9XOd2bb3jjHIuaPC9KJhlbMCVZnVQSomyc1eEh7GEff-9kDEQg7maReGH9d0_8HKVHYNUS9yyqQzanIqEt71kPGBFc1v9IxqCMoVCyIIVmVIeCENegeSjmZ56/s320/IMG_2795.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Frosted and sprinkled with pecans</span></td></tr></tbody></table></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHL6s4Dyc0teHuMhz6M6vjgIxt3ZuuoI4CXtKnwBnFjt-6xs4vN2_XCzR_LYlj02uW2wNXjceiNe6ZTSMMKmq0u29zGGpjco1zKsSUuHjKPSzanrRT4JzPDJXJCvCMBVZSBt2zz8UXzkA-Zt3JOzwKI3Ck0Jj_SFKhzEunVNvs0jMKFUsfjB-gm6vD51c-/s4032/IMG_2792.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHL6s4Dyc0teHuMhz6M6vjgIxt3ZuuoI4CXtKnwBnFjt-6xs4vN2_XCzR_LYlj02uW2wNXjceiNe6ZTSMMKmq0u29zGGpjco1zKsSUuHjKPSzanrRT4JzPDJXJCvCMBVZSBt2zz8UXzkA-Zt3JOzwKI3Ck0Jj_SFKhzEunVNvs0jMKFUsfjB-gm6vD51c-/s320/IMG_2792.jpeg" width="240" /></a></div><br /><p></p><h3 style="text-align: left;"><span style="font-family: helvetica; font-size: large;">Pecan Pie Pop Tarts</span></h3><h3><span style="font-family: helvetica; font-size: medium;">The Filling</span></h3><div><span style="font-family: helvetica;">Ingredients:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 tablespoon butter</span></li><li><span style="font-family: helvetica;">1/3 cup white sugar</span></li><li><span style="font-family: helvetica;">1/3 cup light corn syrup</span></li><li><span style="font-family: helvetica;">1 large egg, beaten lightly</span></li><li><span style="font-family: helvetica;">3/4 cup finely chopped pecans</span></li><li><span style="font-family: helvetica;">1/2 teaspoon vanilla extract</span></li><li><span style="font-family: helvetica;">1/2 teaspoon butter flavor/extract</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Make the filling at least 3 hours before planning to make the pop tarts because you want it to be as viscus as possible.</span></li><li><span style="font-family: helvetica;">In a medium size saucepan over medium-low heat, place the butter, sugar, corn syrup, and egg. Stir ingredients to incorporate and continue stirring while it cooks.</span></li><li><span style="font-family: helvetica;">Cook until the mixture comes to a gentle boil/simmer and thickens slightly. </span></li><li><span style="font-family: helvetica;">Once it boils, remove from the heat and add the pecans along with the vanilla and butter flavor/extract. Stir completely.</span></li><li><span style="font-family: helvetica;">Transfer mixture to a heat-proof container (like a clean mason jar), allow to cool, and then refrigerate until needed.</span></li></ul></div><h3><span style="font-family: helvetica; font-size: medium;">The Crust</span></h3><div><span style="font-family: helvetica;">Ingredients:</span><div><ul><li><span style="font-family: helvetica;">200 grams all-purpose flour, plus more for dusting</span></li><li><span style="font-family: helvetica;">32 grams cornstarch</span></li><li><span style="font-family: helvetica;">30 grams powdered sugar</span></li><li><span style="font-family: helvetica;">1/2 teaspoon salt</span></li><li><span style="font-family: helvetica;">1/8 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">1/4 teaspoon baking powder</span></li><li><span style="font-family: helvetica;">56 grams cold butter, cut into 8 pieces</span></li><li><span style="font-family: helvetica;">90 milliliters cream</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul><li><span style="font-family: helvetica;">In the bowl of a food processor, combine the flour, cornstarch, powdered sugar, salt, baking soda, and baking powder. Pulse a few times to blend the dry ingredients.</span></li><li><span style="font-family: helvetica;">Add the butter and pulse a few more times until you get a sandy-looking mixture with possibly a few small chunks of butter left.</span></li><li><span style="font-family: helvetica;">Pour in the cream and pulse a few times to disperse the cream. Then process for 30 to 60 seconds until the dough comes together and starts forming a ball, or at least cohesive chunks.</span></li><li><span style="font-family: helvetica;">Get a square piece of plastic wrap and set aside (you'll need two pieces of plastic wrap total).</span></li><li><span style="font-family: helvetica;">Weigh the dough and then divide into two equal portions.</span></li><li><span style="font-family: helvetica;">Working with one half of the dough at a time on the plastic wrap, pat into a ball, and then flatten the sides of the ball to sort of form a dough cube.</span></li><li><span style="font-family: helvetica;">Flatten the cube while trying to maintain the square shape as much as possible. </span></li><li><span style="font-family: helvetica;">Once it's about 1/2 inch thick, place onto the plastic wrap and try to neatly fold the dough into the plastic wrap so you get squared off corners with the plastic wrap.</span></li><li><span style="font-family: helvetica;">Gently use a rolling pin to roll the dough in the plastic wrap so the dough squishes into the corners. It probably won't create a perfect square, but the more square you can get it now, the easier the rolling will be later.</span></li><li><span style="font-family: helvetica;">Repeat with the other half of the dough.</span></li><li><span style="font-family: helvetica;">Place dough in the refrigerator for about an hour, or up to 2 days.</span></li></ul><h3><span style="font-family: helvetica;">The Pop Tarts</span></h3></div></div><div><span style="font-family: helvetica;">Ingredients:</span></div><div><ul><li><span style="font-family: helvetica;">1 batch (in 2 pieces) pop tart dough (see above)</span></li><li><span style="font-family: helvetica;">1 cup (approximately) pecan pie filling</span></li><li><span style="font-family: helvetica;">90 grams powdered sugar</span></li><li><span style="font-family: helvetica;">3-4 teaspoons water, plus more for sealing pop tarts</span></li><li><span style="font-family: helvetica;">2 tablespoons crushed toasted pecans and or 2 tablespoons crushed toffee bits</span></li></ul><div><span style="font-family: helvetica;">Equipment:</span></div></div><div><ul><li><span style="font-family: helvetica;">baking sheet</span></li><li><span style="font-family: helvetica;">parchment paper </span></li><li><span style="font-family: helvetica;">rolling pin</span></li><li><span style="font-family: helvetica;">stiff ruler, plastic or metal</span></li><li><span style="font-family: helvetica;">pizza cutter</span></li><li><span style="font-family: helvetica;">fork</span></li><li><span style="font-family: helvetica;">knife or offset spatula</span></li><li><span style="font-family: helvetica;">small pastry brush</span></li><li><span style="font-family: helvetica;">whisk</span></li></ul></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul><li><span style="font-family: helvetica;">Remove the dough from the refrigerator and allow to sit at room temperature 5-10 minutes.</span></li><li><span style="font-family: helvetica;">Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.</span></li><li><span style="font-family: helvetica;">Lightly dust your rolling surface with flour, and turn out one of your dough pieces. Flour your rolling pin and gently swat the dough to soften it up--tap a few times in each direction side to side, top to bottom, and diagonally both ways. Turn the dough over and swat it on that side too.</span></li><li><span style="font-family: helvetica;">Start rolling the dough out into a rectangle and about 1/8" or 2 mm thickness, keeping the corners as square as possible. If the dough is cracking a lot, let it sit a few more minutes to soften before continuing to roll.</span></li><li><span style="font-family: helvetica;">Using the ruler and the pizza cutter, cut the edges of the dough to make a clean-looking rectangle, preserving as much area as possible. You can bake off the scraps later or throw them away.</span></li><li><span style="font-family: helvetica;">Measure the height and width of the sheet of dough and divide by 3. Then cut into 9 rectangles that are as equally sized as possible. Move the rectangles to the parchment-lined baking sheet and set aside.</span></li><li><span style="font-family: helvetica;">Repeat the swatting and rolling with the second piece of dough, going just a little bit thinner to make a slightly larger rectangle. Repeat the measuring and cutting as well.</span></li><li><span style="font-family: helvetica;">Using a floured fork, carefully poke holes into each piece of top crust.</span></li><li><span style="font-family: helvetica;">Get your pecan pie filing, and using a spoon or offset spatula, spread about 2 to 3 teaspoons of filling onto the pieces of dough on the pan. Leave at least a quarter inch around the edge clear of filling. Repeat with remaining bottom crusts.</span></li><li><span style="font-family: helvetica;">Using the pastry brush and water, lightly moisten the edges of dough around the filling. </span></li><li><span style="font-family: helvetica;">Place a top crust onto each of the bottom ones, gently pressing the edges together. Once you've done this with all of the pop tarts, dip a fork in flour and crimp all of the edges of each pop tart.</span></li><li><span style="font-family: helvetica;">(If you're using crushed toffee for the topping, lightly brush the top crusts with water and sprinkle evenly with crushed toffee.)</span></li><li><span style="font-family: helvetica;">Bake at 375 degrees for 15-17 minutes, or until edges are starting to brown.</span></li><li><span style="font-family: helvetica;">Move pop tarts to a wire rack to cool completely.</span></li><li><span style="font-family: helvetica;">Once pop tarts are completely cool, whisk the 90 grams powdered sugar with 3 teaspoons water. Add the last teaspoon of water if the mixture is too thick and/or dry. This mixture should not be runny. </span></li><li><span style="font-family: helvetica;">Using an offset spatula or a knife, spread about a teaspoon of frosting onto each pop tart and then immediately sprinkle with crushed pecans, if desired. </span></li><li><span style="font-family: helvetica;">Allow frosting to set before enjoying.</span></li><li><span style="font-family: helvetica;">Eat or freeze within 3 days.</span></li><li><span style="font-family: helvetica;">Only toast the pop tarts if you do not frost them. This frosting will burn in a toaster.</span></li></ul></div><p><br /></p><p><span style="font-family: helvetica;">Here's a video of how I made cherry pop tarts. Same basic process applies with the Pecan Pie Pop Tarts. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/8S6qDWKd0Qg" width="320" youtube-src-id="8S6qDWKd0Qg"></iframe></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosr8h4Sj9s9rdoVJgdn36iJnLMa_65fLhBSkFkQFyBLBB0OYWXPKijFcqANQH4kNrcWYBBHYSJSZGjvJpNfxA3MixhwwCJFkXSgkSgrZK6uFjjCKr5D89Mp9lHmX5jJA5xjnd2uwb9tEzkia43zRFlNIaxBYkKmx3Lh7j-witoFHY6HbDqGSDXcpCbRE1/s4032/IMG_2782.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosr8h4Sj9s9rdoVJgdn36iJnLMa_65fLhBSkFkQFyBLBB0OYWXPKijFcqANQH4kNrcWYBBHYSJSZGjvJpNfxA3MixhwwCJFkXSgkSgrZK6uFjjCKr5D89Mp9lHmX5jJA5xjnd2uwb9tEzkia43zRFlNIaxBYkKmx3Lh7j-witoFHY6HbDqGSDXcpCbRE1/s320/IMG_2782.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">The filling</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNEv6WwmqK9GUmz0Z4W6AU5fn-dkS28vH2zJE6M57cZf0Ya8acQoLlgBds2nFEENX9b8xz0JmWT0gIsAhwYmZbEd7V2fR8IJgRML1AApvfRGtXn6tWCj2upzuAelRBdnVVOml_AAVghnBC6Sj9ufrE0CVju3d6gEx1zZwLMlF-M0xtkfIhsVpejifnXiS/s4032/IMG_2785.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNEv6WwmqK9GUmz0Z4W6AU5fn-dkS28vH2zJE6M57cZf0Ya8acQoLlgBds2nFEENX9b8xz0JmWT0gIsAhwYmZbEd7V2fR8IJgRML1AApvfRGtXn6tWCj2upzuAelRBdnVVOml_AAVghnBC6Sj9ufrE0CVju3d6gEx1zZwLMlF-M0xtkfIhsVpejifnXiS/s320/IMG_2785.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbZOXZjtPlUi-t7O8kK13qflcaM4P_urmxNSNzu844ZD_OfpoDSOz3_IgSfiA1N3HxseFjdiSGub5skbO932KAdIPZtwNdr0tkVgWsCD7yLabATFSnwX1HmBV2RNAIwbHDi3fj-M0w3qzCl9K9rNLCw1NNplSWFI7gYt6gF-LCjv3sUu_HqZYH1tZRIbv/s4032/IMG_2786.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbZOXZjtPlUi-t7O8kK13qflcaM4P_urmxNSNzu844ZD_OfpoDSOz3_IgSfiA1N3HxseFjdiSGub5skbO932KAdIPZtwNdr0tkVgWsCD7yLabATFSnwX1HmBV2RNAIwbHDi3fj-M0w3qzCl9K9rNLCw1NNplSWFI7gYt6gF-LCjv3sUu_HqZYH1tZRIbv/s320/IMG_2786.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHIFQMUHLu-hySmq1hqOLf02aS4INsGFSqTTTiqarPE-oEPv0GI4iyLjPd7UzflsDevFTTHA6ozQirliKfngJkSRTq8SzdOYCw8qQ6AMLuF2y8R_8pwbshTXnaUUPhcII14COLWalZEw3nt1KxQXdbsPMDi7KSplZ8ZF2LgLOC2gt_2su0RYDOtNzOVNh/s4032/IMG_2787.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHIFQMUHLu-hySmq1hqOLf02aS4INsGFSqTTTiqarPE-oEPv0GI4iyLjPd7UzflsDevFTTHA6ozQirliKfngJkSRTq8SzdOYCw8qQ6AMLuF2y8R_8pwbshTXnaUUPhcII14COLWalZEw3nt1KxQXdbsPMDi7KSplZ8ZF2LgLOC2gt_2su0RYDOtNzOVNh/s320/IMG_2787.jpeg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50v6pM_YX2hHzgMiY60eueQYVjlGZFYpEgl6MFm-pKPnDG4pMREmCNzYHMOuGwoUJeZb9pJ_TOP0ot9daPyjoAUDtQAIYTDYyIU6lZ7WaOp0KBNHoWsIpRJ2YfajYNyaJoLe6FE6wci1TVbcoUhT1TSrRaHqBQSMpMwg_lHTqKPPpn_MVcbW_A_X_TX2b/s4032/IMG_2788.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50v6pM_YX2hHzgMiY60eueQYVjlGZFYpEgl6MFm-pKPnDG4pMREmCNzYHMOuGwoUJeZb9pJ_TOP0ot9daPyjoAUDtQAIYTDYyIU6lZ7WaOp0KBNHoWsIpRJ2YfajYNyaJoLe6FE6wci1TVbcoUhT1TSrRaHqBQSMpMwg_lHTqKPPpn_MVcbW_A_X_TX2b/s320/IMG_2788.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Topped with crushed toffee bits</span></td></tr></tbody></table><br /><br /><span style="font-family: helvetica;"><br /></span><p></p>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-15268391270327770452023-07-24T14:18:00.010-07:002023-07-24T17:29:30.248-07:00Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneb6rrZOHQ-KnLcv6UMIld9X3bqNjiFBqaVQ-y6bMTZ1E_tqSQwRG6lEKQgzAFc15flP_9Dv7NKmE3mt8LUkLZIZvEmMuzXSjEpCNR67KH94Orrv0wyE3oA-ZDVX7jAnxZFGAIt7mH5iE_4ZtlL0B5veohEpx8bjEarhlX-ZxGM0ba3_zvBpuMiGstVTc/s4032/corn%20salad%20bowl%208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneb6rrZOHQ-KnLcv6UMIld9X3bqNjiFBqaVQ-y6bMTZ1E_tqSQwRG6lEKQgzAFc15flP_9Dv7NKmE3mt8LUkLZIZvEmMuzXSjEpCNR67KH94Orrv0wyE3oA-ZDVX7jAnxZFGAIt7mH5iE_4ZtlL0B5veohEpx8bjEarhlX-ZxGM0ba3_zvBpuMiGstVTc/w400-h300/corn%20salad%20bowl%208.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiXme9QjCRXX0DzWjdY27yJ92600MdwtVfLh1uP1fwcZ6KZH87A1ET0Rr2uVlSuGO5z-oqR0TgMm5fxpOUvTCk5QxVhy_OsD9YEy_NAloIvwJsVWC0Qdl8KghDpioqIS-eM_5YhsZbwORRKVW3TDaO-kqn5aZEYm5YzSajdMAZXC0lwKTbSXrR8JvPIZ7/s4032/corn%20salad%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiXme9QjCRXX0DzWjdY27yJ92600MdwtVfLh1uP1fwcZ6KZH87A1ET0Rr2uVlSuGO5z-oqR0TgMm5fxpOUvTCk5QxVhy_OsD9YEy_NAloIvwJsVWC0Qdl8KghDpioqIS-eM_5YhsZbwORRKVW3TDaO-kqn5aZEYm5YzSajdMAZXC0lwKTbSXrR8JvPIZ7/s320/corn%20salad%207.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-family: helvetica;"><br />My good friend Amy made this for us one summer evening, and my husband who doesn't really go out of his way for veggies LOVED it. (I know corn is more of a grain than a vegetable, but we grew up in the 70s and our moms counted it as a vegetable.)</span><div><span style="font-family: helvetica;">It's a light, refreshing, and flavorful salad. I still need to perfect it, but since I keep going back to my texts to get the recipe, I'm finally committing it to the blog. I'll try to remember to make changes here as I adjust the recipe. What Amy sent me was not an exact recipe, so the way I quantified it here is me ballparking it.<br /><br /></span><h2 style="text-align: left;"><span style="font-family: helvetica;"> Corn Salad</span></h2><span style="font-family: helvetica;">Ingredients:<br /><ul style="text-align: left;"><li><span style="font-family: helvetica;">4 large corn cobs, grilled & cooled/refrigerated </span></li><li><span style="font-family: helvetica;">1 cucumber, peeled, seeded, and diced</span></li><li><span style="font-family: helvetica;">1/3 cup finely diced red onion</span></li><li><span style="font-family: helvetica;">2-3 tablespoons fresh finely diced jalapeño pepper</span></li><li><span style="font-family: helvetica;">1/4 cup (or so) cilantro, chopped</span></li><li><span style="font-family: helvetica;">juice of one small lemon</span></li><li><span style="font-family: helvetica;">1/2 to 1 tsp salt</span></li><li><span style="font-family: helvetica;">1 teaspoon chili powder</span></li></ul>Instructions:</span><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">(Watch <a href="https://youtu.be/dixWJCPUUak" rel="nofollow" target="_blank">this video</a> if you want to see how one person grills corn.)</span></li><li><span style="font-family: helvetica;">Carefully cut the corn kernels from the cob and place in a large bowl. (Watch <a href="https://youtu.be/BootSDeaOZ8" rel="nofollow" target="_blank">this video</a> for corn cutting tips.)</span></li><li><span style="font-family: helvetica;">Add the rest of the ingredients, starting with only 1/2 teaspoon salt. Mix thoroughly.</span></li><li><span style="font-family: helvetica;">Taste to see if you want to add more salt (or any other ingredient). </span></li><li><span style="font-family: helvetica;">Cover and refrigerate until ready to serve.</span></li></ul><div><br /></div><div><span style="font-family: helvetica;">Makes about 6-8 cups of corn salad.</span></div></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-34358720404988653922023-07-09T20:57:00.004-07:002023-07-11T16:14:54.190-07:00Homemade Pop Tarts<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CDlqdzpk-m3jr47d3twYdAs4J-Ei0RqK5vduiqFJXkHXYcRkkrhUK-sXN1IXfpFfjkIq_h1-ARS8QEoAEQryfVvcro5fDPlll8ZcLlQRKJuM9qj3ZYzbw9zOPPB2XyfKg21Cb9Jj7gGGvXqNSDDtA2qiOTWfAgxhl5dB6tdBchvjkQneoxwO-eHkUExw/s1500/IMG_2306.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CDlqdzpk-m3jr47d3twYdAs4J-Ei0RqK5vduiqFJXkHXYcRkkrhUK-sXN1IXfpFfjkIq_h1-ARS8QEoAEQryfVvcro5fDPlll8ZcLlQRKJuM9qj3ZYzbw9zOPPB2XyfKg21Cb9Jj7gGGvXqNSDDtA2qiOTWfAgxhl5dB6tdBchvjkQneoxwO-eHkUExw/w300-h400/IMG_2306.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Homemade Sour Cherry Pop Tarts</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOyEXYvehMprZdNYQUvNhEDyFqGEC6umSsZg9EOUFVoOWtTTRYQqAHBGHjMSj9egfh-G0MA55AzvaRq7Lx8BgsKUN0T0SpV6q69eIT1HMLVtqTigTDHmUL7K5Y1fNQAc_xUv9zeGZrR4RgLi3ASvM3r4I5rWQcZFxaGlYFarcCfqpgYB-pWmQbQZkKx6y/s1500/IMG_2390%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1139" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOyEXYvehMprZdNYQUvNhEDyFqGEC6umSsZg9EOUFVoOWtTTRYQqAHBGHjMSj9egfh-G0MA55AzvaRq7Lx8BgsKUN0T0SpV6q69eIT1HMLVtqTigTDHmUL7K5Y1fNQAc_xUv9zeGZrR4RgLi3ASvM3r4I5rWQcZFxaGlYFarcCfqpgYB-pWmQbQZkKx6y/w304-h400/IMG_2390%20(2).jpg" width="304" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div><span style="font-family: helvetica;">I think my quest to make homemade pop tarts began when my [imaginary] friendship with Claire Saffitz began. This was when I discovered Claire's videos on the <a href="https://youtube.com/@bonappetit" rel="nofollow" target="_blank">Bon Appetit YouTube channel</a>, and she made an <a href="https://youtu.be/jYqRiKu7gY0" rel="nofollow" target="_blank">episode on making gourmet Pop Tarts</a>.</span></div><div><span style="font-family: helvetica;">The strawberry pop tarts I made using that recipe actually turned out strange and greasy. I must have done something wrong because Claire's didn't look like that. They looked precise, flaky, and perfect. Mine, not so much. </span></div><div><span style="font-family: helvetica;">Then a month ago I went to breakfast with some friends and had the restaurant's homemade key lime pop tart, and that was also quite greasy, and frankly, not tasty.</span></div><div><span style="font-family: helvetica;">Since I had so much sour cherry jam on my hands because of my front yard cherry tree's excessive production this year, I thought I'd try making pop tarts again, but with a more "traditional" pop tart crust, like the ones we get in the blue box. </span></div><div><span style="font-family: helvetica;"><a href="https://www.injennieskitchen.com/" rel="nofollow" target="_blank">In Jennie's Kitchen</a> had just what I was looking for: kind of a dry, tender crust. The original recipe calls for twice the amount of powdered sugar you see below, but I'm more of a savory person, so I did what you see. If you like more sweetness, go for the full 60 grams of powdered sugar.</span></div><div><span style="font-family: helvetica;">This recipe calls for a food processor, but I'm sure it would work by hand using a pastry blender and some elbow grease. </span></div><div><span style="font-family: helvetica;">What I have ended up with are fantastic pop tarts that are getting rave reviews from friends and colleagues. Hopefully I'll be posting more variations soon, along with a TikTok. I actually recorded videos for the TikTok but broke the process up too much and realized I need to not do that. </span></div><div><span style="font-family: helvetica;">At any rate, if you're hankering to make your own pop tarts, try this recipe out. I think you'll be pleased.</span></div><div><span style="font-family: helvetica;">Note: I've included my TikTok video showing my Pop Tart making process at the end of the recipe below.</span></div><span style="font-family: helvetica;"><br /></span><h2 style="text-align: left;"><span style="font-family: helvetica;">Pop Tarts</span></h2><div><span style="font-family: helvetica;"> --Adapted from <a href="http://InJenniesKitchen.com" rel="nofollow" target="_blank">InJenniesKitchen.com</a><br /><br /></span></div><div><h3 style="text-align: left;"><span style="font-family: helvetica;">The Crust</span></h3><div><span style="font-family: helvetica;">Ingredients:</span><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">200 grams all-purpose flour, plus more for dusting</span></li><li><span style="font-family: helvetica;">32 grams cornstarch</span></li><li><span style="font-family: helvetica;">30 grams powdered sugar</span></li><li><span style="font-family: helvetica;">1/2 teaspoon salt</span></li><li><span style="font-family: helvetica;">1/8 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">1/4 teaspoon baking powder</span></li><li><span style="font-family: helvetica;">56 grams cold butter, cut into 8 pieces</span></li><li><span style="font-family: helvetica;">90 milliliters cream</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">In the bowl of a food processor, combine the flour, cornstarch, powdered sugar, salt, baking soda, and baking powder. Pulse a few times to blend the dry ingredients.</span></li><li><span style="font-family: helvetica;">Add the butter and pulse a few more times until you get a sandy-looking mixture with possibly a few small chunks of butter left.</span></li><li><span style="font-family: helvetica;">Pour in the cream and pulse a few times to disperse the cream. Then process for 30 to 60 seconds until the dough comes together and starts forming a ball, or at least cohesive chunks.</span></li><li><span style="font-family: helvetica;">Get a square piece of plastic wrap and set aside (you'll need two pieces of plastic wrap total).</span></li><li><span style="font-family: helvetica;">Weigh the dough and then divide into two equal portions.</span></li><li><span style="font-family: helvetica;">Working with one half of the dough at a time on the plastic wrap, pat into a ball, and then flatten the sides of the ball to sort of form a dough cube.</span></li><li><span style="font-family: helvetica;">Flatten the cube while trying to maintain the square shape as much as possible. </span></li><li><span style="font-family: helvetica;">Once it's about 1/2 inch thick, place onto the plastic wrap and try to neatly fold the dough into the plastic wrap so you get squared off corners with the plastic wrap.</span></li><li><span style="font-family: helvetica;">Gently use a rolling pin to roll the dough in the plastic wrap so the dough squishes into the corners. It probably won't create a perfect square, but the more square you can get it now, the easier the rolling will be later.</span></li><li><span style="font-family: helvetica;">Repeat with the other half of the dough.</span></li><li><span style="font-family: helvetica;">Place dough in the refrigerator for about an hour, or up to 2 days.</span></li></ul><h3 style="text-align: left;"><span style="font-family: helvetica;">The Pop Tarts</span></h3></div></div><div><span style="font-family: helvetica;">Ingredients:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 batch (in 2 pieces) pop tart dough (see above)</span></li><li><span style="font-family: helvetica;">3/4 to 1 cup fruit jam</span></li><li><span style="font-family: helvetica;">90 grams powdered sugar</span></li><li><span style="font-family: helvetica;">3-4 teaspoons water, plus more for sealing pop tarts</span></li><li><span style="font-family: helvetica;">food color (optional)</span></li><li><span style="font-family: helvetica;">sprinkles (optional)</span></li></ul><div><span style="font-family: helvetica;">Equipment:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">baking sheet</span></li><li><span style="font-family: helvetica;">parchment paper </span></li><li><span style="font-family: helvetica;">rolling pin</span></li><li><span style="font-family: helvetica;">stiff ruler, plastic or metal</span></li><li><span style="font-family: helvetica;">pizza cutter</span></li><li><span style="font-family: helvetica;">fork</span></li><li><span style="font-family: helvetica;">knife or offset spatula</span></li><li><span style="font-family: helvetica;">small pastry brush</span></li><li><span style="font-family: helvetica;">whisk</span></li></ul></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Remove the dough from the refrigerator and allow to sit at room temperature 5-10 minutes.</span></li><li><span style="font-family: helvetica;">Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.</span></li><li><span style="font-family: helvetica;">Lightly dust your rolling surface with flour, and turn out one of your dough pieces. Flour your rolling pin and gently swat the dough to soften it up--tap a few times in each direction side to side, top to bottom, and diagonally both ways. Turn the dough over and swat it on that side too.</span></li><li><span style="font-family: helvetica;">Start rolling the dough out into a rectangle and about 1/8" or 2 mm thickness, keeping the corners as square as possible. If the dough is cracking a lot, let it sit a few more minutes to soften before continuing to roll.</span></li><li><span style="font-family: helvetica;">Using the ruler and the pizza cutter, cut the edges of the dough to make a clean-looking rectangle, preserving as much area as possible. You can bake off the scraps later or throw them away.</span></li><li><span style="font-family: helvetica;">Measure the height and width of the sheet of dough and divide by 3. Then cut into 9 rectangles that are as equally sized as possible. Move the rectangles to the parchment-lined baking sheet and set aside.</span></li><li><span style="font-family: helvetica;">Repeat the swatting and rolling with the second piece of dough, going just a little bit thinner to make a slightly larger rectangle. Repeat the measuring and cutting as well.</span></li><li><span style="font-family: helvetica;">Using a floured fork, carefully poke holes into each piece of top crust.</span></li><li><span style="font-family: helvetica;">Get your fruit jam, and using a spoon or offset spatula, spread about 2 to 3 teaspoons of jam onto the pieces of dough on the pan. Leave at least a quarter inch around the edge clear of jam. Repeat with remaining bottom crusts.</span></li><li><span style="font-family: helvetica;">Using the pastry brush and water, lightly moisten the edges of dough around the jam. </span></li><li><span style="font-family: helvetica;">Place a top crust onto each of the bottom ones, gently pressing the edges together, taking care not to squeeze out any jam. Once you've done this with all of the pop tarts, dip a fork in flour and crimp all of the edges of each pop tart.</span></li><li><span style="font-family: helvetica;">Bake at 375 degrees for 15-17 minutes, or until edges are starting to brown.</span></li><li><span style="font-family: helvetica;">Move pop tarts to a wire rack to cool completely.</span></li><li><span style="font-family: helvetica;">Once pop tarts are completely cool, whisk the 90 grams powdered sugar with 3 teaspoons water. Add the last teaspoon of water if the mixture is too thick and/or dry. This mixture should not be runny. Whisk in food coloring, if desired.</span></li><li><span style="font-family: helvetica;">Using an offset spatula or a knife, spread about a teaspoon of frosting onto each pop tart and then immediately apply sprinkles, if desired. </span></li><li><span style="font-family: helvetica;">Allow frosting to set before enjoying.</span></li><li><span style="font-family: helvetica;">Eat or freeze within 3 days.</span></li><li><span style="font-family: helvetica;">Only toast the pop tarts if you do not frost them. This frosting will burn in a toaster.</span></li></ul></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Makes 9 pop tarts</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/8S6qDWKd0Qg" width="320" youtube-src-id="8S6qDWKd0Qg"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iq6E-FC6JppEcwkf8F_3JBByeM2HffIyw35zYFVXhzC9FCAxoXE-pwi_fNgTvZC48UdBERmtFrbWC-1fAD0koUmU1RztW2fUvfp-TtOaaYHrQcd_5B43kSbPjVrvfD9izPhKEk5f5aI4A15J8FHQmHaMzlaqcMJmHO9iJkaqoxj459m9YE8TWysrTMB7/s1500/IMG_2299.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iq6E-FC6JppEcwkf8F_3JBByeM2HffIyw35zYFVXhzC9FCAxoXE-pwi_fNgTvZC48UdBERmtFrbWC-1fAD0koUmU1RztW2fUvfp-TtOaaYHrQcd_5B43kSbPjVrvfD9izPhKEk5f5aI4A15J8FHQmHaMzlaqcMJmHO9iJkaqoxj459m9YE8TWysrTMB7/s320/IMG_2299.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEITdwJeEjN2SkaH_DLonB8oxt8vuppHdJgzzuwFfFL7tVIXxUP4uEvJj482WJVtA0HkqbSz39pEAEiMvv-BazUhgneJQxT52gZQmoHc8j0MaX8r0G2RIdgYumwxBjhqi9EOtsgiGLtGTsHnivrxKGR6sRHUKNuDKchjp-BMy9hBah53d2XDn7rp7vdNYc/s1500/IMG_2300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEITdwJeEjN2SkaH_DLonB8oxt8vuppHdJgzzuwFfFL7tVIXxUP4uEvJj482WJVtA0HkqbSz39pEAEiMvv-BazUhgneJQxT52gZQmoHc8j0MaX8r0G2RIdgYumwxBjhqi9EOtsgiGLtGTsHnivrxKGR6sRHUKNuDKchjp-BMy9hBah53d2XDn7rp7vdNYc/s320/IMG_2300.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIdqLhvICXBUMmLygSHSlEv5UIzm_q0nKwaPQ3BA85q4p8H6G5soJdmsaHtWaeGG1inQaJwlIVOM8JdUYJHPr3yz28wkOvjTdUj5kfIaeSJehmxeuWdPXUClasdd5Gj8yCku2w24pnwq-ji66rQwFeyqNCc13ygjFhRNpNe3mpYdA7ouWhRnqqqdKpjH1/s1500/IMG_2298.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIdqLhvICXBUMmLygSHSlEv5UIzm_q0nKwaPQ3BA85q4p8H6G5soJdmsaHtWaeGG1inQaJwlIVOM8JdUYJHPr3yz28wkOvjTdUj5kfIaeSJehmxeuWdPXUClasdd5Gj8yCku2w24pnwq-ji66rQwFeyqNCc13ygjFhRNpNe3mpYdA7ouWhRnqqqdKpjH1/s320/IMG_2298.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM51UtPX8_M1_pUo54lpRA3v5wCg-Cx7Bor2Y0abyWMm02ygYTExu0q6WAeax4tj9osw23sD6xyOCTniAdnId5xiRBPMfAcldPupxGXEmTmFJ-AW6K-1TCeMp93LsYvgB2-v4k-gVO6LQXJENhAsRwSBHUajcvjy_XoAepEJDFz2VHyyN1dyfMx32luQ0A/s1500/IMG_2301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM51UtPX8_M1_pUo54lpRA3v5wCg-Cx7Bor2Y0abyWMm02ygYTExu0q6WAeax4tj9osw23sD6xyOCTniAdnId5xiRBPMfAcldPupxGXEmTmFJ-AW6K-1TCeMp93LsYvgB2-v4k-gVO6LQXJENhAsRwSBHUajcvjy_XoAepEJDFz2VHyyN1dyfMx32luQ0A/s320/IMG_2301.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3EWdF-rBb79rv7CUHCn2GK7hfYBxxqxEC80HMhI9DuyBmCxK3vS9xSsW3eUlAO2wLkgMhDyJCML02RQq4oGBbQlHeI8vDqH5qlN39m3rzB2YqMcguVNairCVN_UC7XJX9QREL2hEByVD2BbtVgf0tOvBYpKe37U3VKnyNFMrUcuf_HXYZA8jU8PG3BJr/s1500/IMG_2303.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3EWdF-rBb79rv7CUHCn2GK7hfYBxxqxEC80HMhI9DuyBmCxK3vS9xSsW3eUlAO2wLkgMhDyJCML02RQq4oGBbQlHeI8vDqH5qlN39m3rzB2YqMcguVNairCVN_UC7XJX9QREL2hEByVD2BbtVgf0tOvBYpKe37U3VKnyNFMrUcuf_HXYZA8jU8PG3BJr/s320/IMG_2303.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBZEvVdl6hd8zkHDAGRzXTZe1OCZ1Yu9WcP4prwTu_xq4NuAUWZy2nwlOhcWEROCSlw1i1VjgMxOteu7lEmjYW-B1wvWnbezsyFVqXsEu6amWDPNrhjy8enKlB42X83n6Q-HnPoM2od6Ykv8tHKbmyx5SpiLLuy4Nwfw5kgudBOHhiK2ZD6ywWS25AU6j/s1500/IMG_2304.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBZEvVdl6hd8zkHDAGRzXTZe1OCZ1Yu9WcP4prwTu_xq4NuAUWZy2nwlOhcWEROCSlw1i1VjgMxOteu7lEmjYW-B1wvWnbezsyFVqXsEu6amWDPNrhjy8enKlB42X83n6Q-HnPoM2od6Ykv8tHKbmyx5SpiLLuy4Nwfw5kgudBOHhiK2ZD6ywWS25AU6j/s320/IMG_2304.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n3dP8klSt_gW2mLx9aJeZyQsMtpNfVUroc061HuGLhzDUf0nnpc_BRJl2C5wdVnzYnWjPiNHLScY0zyMJjc_25CIj8Gep2kEa49zHp2_EseMKuO2DIqjJjFf74Vf6Usl_yLOlRZl5zGrYCneQAneBsjs4dSKuHmYlYFo10sMQSTIAyHagT6wmdpbebpl/s1500/IMG_2305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n3dP8klSt_gW2mLx9aJeZyQsMtpNfVUroc061HuGLhzDUf0nnpc_BRJl2C5wdVnzYnWjPiNHLScY0zyMJjc_25CIj8Gep2kEa49zHp2_EseMKuO2DIqjJjFf74Vf6Usl_yLOlRZl5zGrYCneQAneBsjs4dSKuHmYlYFo10sMQSTIAyHagT6wmdpbebpl/s320/IMG_2305.jpg" width="240" /></a></div><br /><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><br /></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-64200233836165408082023-06-13T18:55:00.004-07:002023-06-14T13:14:29.023-07:00Shortbread<p><span style="font-family: helvetica;"><br /></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j2y6H0Yi0ZjW9HoRHyt-q2V2h0cbxrr1JwNkpjH4jy3NsEpGW4Ois9j0QHyjf4Pqqxswc-QOGuZtklfTgVZeq96dAlDiayKh-FsXtYo750lC6QwSjJaDHWXlmHzfKm1yOwwlZ1dF54mQObld5GZ8YP9NQIgikN480YBFhFig4w076_AoEaTeoLempw/s1500/2AEA7B09-8C82-4B66-BAE4-BC8AB1202757.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j2y6H0Yi0ZjW9HoRHyt-q2V2h0cbxrr1JwNkpjH4jy3NsEpGW4Ois9j0QHyjf4Pqqxswc-QOGuZtklfTgVZeq96dAlDiayKh-FsXtYo750lC6QwSjJaDHWXlmHzfKm1yOwwlZ1dF54mQObld5GZ8YP9NQIgikN480YBFhFig4w076_AoEaTeoLempw/w320-h400/2AEA7B09-8C82-4B66-BAE4-BC8AB1202757.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Classic Shortbread</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;">If you've ever watched Apple TV+'s <a href="https://www.apple.com/tv-pr/originals/ted-lasso/" rel="nofollow" target="_blank">Ted Lasso</a>, you're familiar with Ted's shortbread in the little pink boxes. Now that the series is over, I'm finally getting around to making the recipe I found on Instagram that supposedly comes from Apple TV+ via Emmy Magazine. Although I was unable to locate the recipe at the Emmy Magazine website, I found it in several other places.</span></p><p><span style="font-family: helvetica;">I've made this recipe twice so far. The first time I followed the recipe almost exactly, but the shortbread was underbaked, in my opinion. The edge pieces turned out nice, but the center ones were too soft. Not terrible, but soft. </span></p><p><span style="font-family: helvetica;">The second time around that you see pictured here, I baked the shortbread sticks a second time after I had removed them from the pan and separated them from each other. This ensured all pieces were crisp with a nice browned butter flavor. Mmmm. I've already eaten too many of these.</span></p><p><span style="font-family: helvetica;">I also decided to sprinkle the tops with a little bit of granulated sugar because I thought it would look nice and add just a tad more sweetness. I think it was a good call.</span></p><p><span style="font-family: helvetica;">Also, many recipes I've seen for shortbread call for vanilla, but I think that distracts from the butter flavor, so if you're thinking of adding vanilla I recommend at least trying these without vanilla first, and then see if you think they need that extra flavor for your taste. Do what you have to, and enjoy.</span></p><p><span style="font-family: helvetica; font-size: large;">Shortbread </span></p><p><span style="font-size: x-small;"><span style="font-family: helvetica;"> --Adapted from </span><a href="https://www.today.com/food/here-s-official-ted-lasso-biscuit-recipe-t230627" rel="nofollow" style="font-family: helvetica;" target="_blank">the Today Show</a><span style="font-family: helvetica;"> and </span><a href="https://www.delish.com/uk/food-news/a38021832/ted-lasso-biscuits/" style="font-family: helvetica;">Delish.com</a><span style="font-family: helvetica;"> (Actually, it's all over the internet.)</span></span></p><p><span style="font-family: helvetica;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 cup butter (somewhat softened, but still cool)</span></li><li><span style="font-family: helvetica;">3/4 cup powdered sugar</span></li><li><span style="font-family: helvetica;">1/4 teaspoon salt</span></li><li><span style="font-family: helvetica;">2 cups all purpose flour</span></li><li><span style="font-family: helvetica;">1/2 tablespoon granulated sugar</span></li></ul><p></p><p><span style="font-family: helvetica;">Instructions:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">Line a square 8"x8" pan with parchment paper.</span></li><li><span style="font-family: helvetica;">Add the butter to a medium-large mixing bowl or in the bowl of a stand mixer. Beat the butter for 3-5 minutes until light. Stop the mixer once or twice to scrape down sides of bowl.</span></li><li><span style="font-family: helvetica;">Gradually add the powdered sugar into the sugar with the mixer on low. Once powdered sugar is incorporated, beat on high until pale and fluffy, about 2-3 minutes, stopping to scrape sides of bowl once or twice.</span></li><li><span style="font-family: helvetica;">In a separate bowl, mix the flour and kosher salt with a whisk, and then add to the butter/sugar mixture. Mix on low, and then on medium, just until it comes together. You do not want to over beat the dough and develop gluten. </span></li><li><span style="font-family: helvetica;">Move the dough to the prepared pan. Using your finger tips, press the dough evenly into the pan, making the edges as neat as possible.</span></li><li><span style="font-family: helvetica;">Place the pan in the refrigerator for at least 30 minutes.</span></li><li><span style="font-family: helvetica;">Preheat oven to 310 degrees F. </span></li><li><span style="font-family: helvetica;">Remove pan from the refrigerator, and using a sharp knife, cut dough into 7 or 8 long strips. Then cut two lines perpendicular to the others to create three even columns, each containing 7 or 8 rectangles. (Be careful to not cut into the parchment paper,)</span></li><li><span style="font-family: helvetica;">Use a toothpick or wooden skewer to poke about 8 holes into each rectangle.</span></li><li><span style="font-family: helvetica;">Put pan in oven and bake for 50 minutes at 310 degrees F. </span></li><li><span style="font-family: helvetica;">After 50 minutes, remove the pan from the oven. Re-cut the lines, being careful to not cut all the way through the parchment paper, and then sprinkle the granulated sugar all over the top of the cut shortbread.</span></li><li><span style="font-family: helvetica;">Lift the shortbread out by lifting the parchment paper, and place it on a baking sheet. Using the knife, gently separate the shortbread into its individual pieces, leaving about a quarter inch between pieces. </span></li><li><span style="font-family: helvetica;">Return the shortbread to the oven (on the baking sheet this time) and bake at 310 degrees F for another 10-15 minutes, or until shortbread looks a little dryer and slightly more browned than before.</span></li><li><span style="font-family: helvetica;">Allow shortbread to cool completely before enjoying.</span></li></ul><p></p><p><span style="font-family: helvetica;">Makes 21 to 24 servings</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/tfuTapq37XI" width="320" youtube-src-id="tfuTapq37XI"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsv2SQJ68R-15LGbw4zUGpLPZSQfZoESQPLa_r7c3AytJJAqvrdmimEVo0mVg-2Q_l9nduBWczaWfh3ulqvT7fXmP3Y_1PWKGkG034wiZcjAdTVNLo36ZoPOEm_SYKQRT1msjkRFHGZs84lcz6WGBKR86rYD1TvxboNjyj2oIJfoIYUIkDnuqyieFSw/s1500/712E5336-145D-4FAC-B7A0-302450DE57AF.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1205" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsv2SQJ68R-15LGbw4zUGpLPZSQfZoESQPLa_r7c3AytJJAqvrdmimEVo0mVg-2Q_l9nduBWczaWfh3ulqvT7fXmP3Y_1PWKGkG034wiZcjAdTVNLo36ZoPOEm_SYKQRT1msjkRFHGZs84lcz6WGBKR86rYD1TvxboNjyj2oIJfoIYUIkDnuqyieFSw/s320/712E5336-145D-4FAC-B7A0-302450DE57AF.jpg" width="257" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONNzYJgCW76SQKunoOxVJV-_JT6n4GSuu5kffOcrNPO9qaBMJqpOAdOKoJm_8QnVMTWlGkMy0WRkkVmdMfFRkCKMJ1eWZjV6IDL8TMkhCzxgb7cBdIOqz7nufgqOJk0QNc9SNmJ4kDTY4sv-g4gsS0pjNNSWr1eQklzaQ1lyn6IuhRkMc3emtEL13dg/s1500/77056592-FF05-407E-88C6-9478A84F0E97.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1205" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONNzYJgCW76SQKunoOxVJV-_JT6n4GSuu5kffOcrNPO9qaBMJqpOAdOKoJm_8QnVMTWlGkMy0WRkkVmdMfFRkCKMJ1eWZjV6IDL8TMkhCzxgb7cBdIOqz7nufgqOJk0QNc9SNmJ4kDTY4sv-g4gsS0pjNNSWr1eQklzaQ1lyn6IuhRkMc3emtEL13dg/s320/77056592-FF05-407E-88C6-9478A84F0E97.jpg" width="257" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><p><br /></p>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-40739918424530856462023-05-08T13:57:00.000-07:002023-05-08T13:57:00.303-07:00Banana Nut Bread II<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiFuHyIV0QNO-GhpqI-kODX8lzu7ZWiUwgEjlvhq8Mr7y_MHf7QZlUseJOzOd4wP6yl3f5b6kFiAfGXVRnhc49GtVNORWrEVSPHNQ2pNSKcnxRVmel2GhDtHuVo_IM8bRAE2dCFJbs_Qdnn_5TQYZK3kw61oBwI7hbEmxvJwKzoZLrbN3D8DpGdj-rg/s2000/IMG_1897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiFuHyIV0QNO-GhpqI-kODX8lzu7ZWiUwgEjlvhq8Mr7y_MHf7QZlUseJOzOd4wP6yl3f5b6kFiAfGXVRnhc49GtVNORWrEVSPHNQ2pNSKcnxRVmel2GhDtHuVo_IM8bRAE2dCFJbs_Qdnn_5TQYZK3kw61oBwI7hbEmxvJwKzoZLrbN3D8DpGdj-rg/w300-h400/IMG_1897.jpg" width="300" /></a></div><br /><p></p><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Somehow I ended up with loads of super ripe bananas in my kitchen this weekend, so I decided to take <a href="http://www.food-pusher.com/2010/08/best-pumpkin-bread-ever.html" target="_blank">my favorite pumpkin bread recipe</a> and modify it for bananas. Since the bananas were so ripe and sweet, I cut back on the sugar, and I also cut back on the water in the recipe because it seemed like the original 2/3 cup would be too much. I subbed vanilla for the fall spices, and you know what? This is now my favorite banana bread recipe.</span></span></span><div><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">I don't know if it's the combination of white and brown sugar, or just the balance of all the ingredients, but this is just a good, solid, sweet banana bread. </span></span></span></div><div><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Feel free to leave the nuts out if it's not your thing. It will be just as delicious.<br /></span><br /><span class="Apple-style-span" style="font-size: large; line-height: 19px;">Banana Nut Bread II</span></span><br /><br /><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif"><br /></span><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">INGREDIENTS</span><span class="Apple-style-span" style="line-height: 19px;"> </span></span><br /></span><ul><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">15 oz mashed (very) ripe banana (I actually weighed mine)</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">4 eggs, room temperature</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1 cup vegetable oil</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1/2 cup water</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1 1/4 cups white sugar</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1 1/4 cups light brown sugar</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">3 1/2 cups <a href="http://food-pusher.blogspot.com/2011/05/king-arthur-flour-best-flour.html">King Arthur Unbleached All-Purpose Flour</a></span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">2 teaspoons baking soda</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1 1/2 teaspoons salt</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">2 teaspoons vanilla extract</span></li><li><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="font-family: helvetica; line-height: 19px;">1 1/2 cups chopped walnuts</span></li></ul><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">INSTRUCTIONS<br /><ul style="text-align: left;"><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Preheat oven to 350 degrees F (175 degrees C). </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Butter and flour three 7x3 inch loaf pans.</span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">In a large bowl, mix together mashed banana, eggs, oil, water, vanilla and sugars until well blended. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">In a separate bowl, whisk together the flour, baking soda, and salt. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Stir the dry ingredients into the banana mixture until just blended. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Fold in the nuts. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Pour into the prepared pans.</span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Bake for about 50-60 minutes in the preheated oven. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Loaves are done when toothpick inserted in center comes out clean. </span></span></span></li><li><span style="font-family: helvetica;"><span face="Helvetica Neue, Arial, Helvetica, sans-serif"><span class="Apple-style-span" style="line-height: 19px;">Wrap tightly in aluminum foil and freeze what you won't eat in two days.</span></span></span></li></ul></span></span></span><div><span style="font-family: helvetica;"><br /><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="line-height: 19px;">Makes three medium loaves</span><br /><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="line-height: 19px;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4Jj0O5R6kgF5TR4AEBMts4H6TuJyLIvniG6vw0N-ps5Xt20YEutOLMeVzTTUR5HFxYaXv3_y_lkHcsqE3qeRFKYdYbnWjKPUMN6Rqa_ZvJkfOLAMHfAM3fmyEtZOUnKiFLitwV5XC5iJyJa1M2qwxXGboWAPtcO1bXxLxATvUEgRGqUMpvfDTghx6Q/s2000/IMG_1895.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4Jj0O5R6kgF5TR4AEBMts4H6TuJyLIvniG6vw0N-ps5Xt20YEutOLMeVzTTUR5HFxYaXv3_y_lkHcsqE3qeRFKYdYbnWjKPUMN6Rqa_ZvJkfOLAMHfAM3fmyEtZOUnKiFLitwV5XC5iJyJa1M2qwxXGboWAPtcO1bXxLxATvUEgRGqUMpvfDTghx6Q/w240-h320/IMG_1895.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My pan must not have been level.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CbzROdDEjheNKKAFyUFzLFiz231Yl3lMMINxux7Uf-xqSIu-592nin4-WO9iZPWvSBzxtG06PPW4eIqCZJG998cJghJdTj7rXUinBEyITVZca7y2o9iY8rD6kvjCJfvgAi2oCJKi4GBtQYrOD5BbeXrpDjAm950gPV56nXW_sZIAcLtRa2tKDwSkPw/s1500/IMG_1900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CbzROdDEjheNKKAFyUFzLFiz231Yl3lMMINxux7Uf-xqSIu-592nin4-WO9iZPWvSBzxtG06PPW4eIqCZJG998cJghJdTj7rXUinBEyITVZca7y2o9iY8rD6kvjCJfvgAi2oCJKi4GBtQYrOD5BbeXrpDjAm950gPV56nXW_sZIAcLtRa2tKDwSkPw/s320/IMG_1900.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3Itpb5_gUmwsBC9AO0vI4C-tztcQh3lE7jO_XQv9J6FdQ2slJgQMNie1qlBgIs4frIs0I07YMH3J6yCGLiz8ecwgV-DCDdBtTxRSBq6gRr1AxwKn1sAHRe1vFe_UcuGwfGc8IWT7uhrFK3S5bBPKRwznxrmsG0J0w_gfOlV5BEnE3wLUNIX8hLWAeA/s2000/IMG_1903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3Itpb5_gUmwsBC9AO0vI4C-tztcQh3lE7jO_XQv9J6FdQ2slJgQMNie1qlBgIs4frIs0I07YMH3J6yCGLiz8ecwgV-DCDdBtTxRSBq6gRr1AxwKn1sAHRe1vFe_UcuGwfGc8IWT7uhrFK3S5bBPKRwznxrmsG0J0w_gfOlV5BEnE3wLUNIX8hLWAeA/s320/IMG_1903.jpg" width="240" /></a></div><br /><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="line-height: 19px;"><br /></span></span></div></div><div><span style="font-family: helvetica;"><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="line-height: 19px;"><br /></span></span></div><div><span style="font-family: helvetica;"><span class="Apple-style-span" face="Helvetica Neue, Arial, Helvetica, sans-serif" style="line-height: 19px;"><br /></span></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-37466345892669227472023-03-21T06:26:00.010-07:002023-03-25T12:47:20.259-07:00Oatmeal Cream Pies -- Vegan & Gluten-Free<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Yf7PV7AABAnZDST5FiimOyZ3FJwubKlEC-1b0poeqTaMBT61G0cgBT8TLd8MC-d-nksBllJ8Cx6bV78dk2NZfr46Oi-dvYnVyzkKgqonI9fe4JkczRyq1ZOBYxx-bR8aefMmE1Mq8Vm8aRyPMbvaWTCY7AP28he6SJRShXkJWW3ViZfw92NUs4pLsg/s1500/IMG_1656.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Yf7PV7AABAnZDST5FiimOyZ3FJwubKlEC-1b0poeqTaMBT61G0cgBT8TLd8MC-d-nksBllJ8Cx6bV78dk2NZfr46Oi-dvYnVyzkKgqonI9fe4JkczRyq1ZOBYxx-bR8aefMmE1Mq8Vm8aRyPMbvaWTCY7AP28he6SJRShXkJWW3ViZfw92NUs4pLsg/w300-h400/IMG_1656.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Oatmeal Cream Pies</span></td></tr></tbody></table><span style="font-family: helvetica;"><br />I am a little bit obsessed with <a href="https://thistlessummit.com/" rel="nofollow" target="_blank">Thistle's Summit Bakery's</a> oatmeal pies. I can get them at my favorite coffee shop, <a href="https://www.theslowdowndsm.com/" rel="nofollow" target="_blank">The Slow Down Coffee Company </a>here in Des Moines, but what I really want to do is crack the recipe so I can make them on my own. </span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">The oatmeal cookie has this certain flavor that I can't quite put my finger on. I can't tell if it's just slightly saltier than your average oatmeal cookie, or if there's a molasses flavor--or it's probably just a perfect balance of all the flavors. The texture is perfect too, though--not too soft and squishy, and not too crisp. Just nice and chewy. The oatmeal pie filling is so nice too. It feels cool on my tongue, and not overly sweet. It's all really cookie perfection, which is surprising coming from me because I'm both a huge chocolate fan AND a cookie snob.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">At any rate, I've been taking some of my "failed" attempts to work, and people seem to love them. I suspect when you place a creamy sugary filling between any two cookies, you're likely to get positive reviews. Just a hypothesis that I'll probably continue to test in the coming months as I pursue perfection of this recipe.<br /><br /><br /><span style="font-size: large;">Oatmeal Cream Pies</span><br /><br />Cookie Ingredients:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 1/2 cups gluten-free all-purpose flour (I use <a href="https://shop.betterbatter.org/products/better-batter-gluten-free-flour-classic">Better Batter Original Blend</a>)</span></li><li><span style="font-family: helvetica;">3 cups uncooked rolled oats</span></li><li><span style="font-family: helvetica;">1 1/2 teaspoons kosher salt (I use Morton's)</span></li><li><span style="font-family: helvetica;">1 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">1 scant teaspoon ground cinnamon</span></li><li><span style="font-family: helvetica;">2 sticks vegan butter (I used <a href="https://www.earthbalancenatural.com/baking-sticks/vegan-buttery-sticks">Earth Balance Vegan Buttery Sticks</a>)</span></li><li><span style="font-family: helvetica;">1 1/2 cups white sugar</span></li><li><span style="font-family: helvetica;">1/3 cup molasses</span></li><li><span style="font-family: helvetica;">1 teaspoon vanilla extract</span></li><li><span style="font-family: helvetica;">1/2 cup mashed unripe banana (Use ripe bananas for more banana flavor.)</span></li></ul><span style="font-family: helvetica;">Filling Ingredients:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">1/2 cup vegetable shortening (like Crisco)</span></li><li><span style="font-family: helvetica;">2 1/2 cups (about 10 oz.) powdered sugar</span></li><li><span style="font-family: helvetica;">1 1/2 teaspoons vanilla extract</span></li><li><span style="font-family: helvetica;">pinch of salt</span></li><li><span style="font-family: helvetica;">2-3 tablespoons oat milk</span></li></ul><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">In a medium bowl, combine flour, oats, salt, baking soda, and cinnamon. Stir to combine and set aside.</span></li><li><span style="font-family: helvetica;">In a mixing bowl, cream the vegan butter, sugar and molasses. Add the vanilla and mashed bananas.</span></li><li><span style="font-family: helvetica;">Stir in the dry ingredients to incorporate. </span></li><li><span style="font-family: helvetica;">Cover and refrigerate for a couple of hours.</span></li><li><span style="font-family: helvetica;">Scoop about 2 tablespoons (I used a cookie scoop) and flatten slightly so you end up with a disk that's about 1 1/2 inches in diameter and about a half inch thick.</span></li><li><span style="font-family: helvetica;">Place prepared dough disks onto a wax paper or parchment lined pan/container that you can refrigerate or freeze.</span></li><li><span style="font-family: helvetica;">When all dough has been scooped, you can refrigerate for a few days or freeze.</span></li></ul></div><div><span style="font-family: helvetica;"><br /></span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">When ready to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.</span></li><li><span style="font-family: helvetica;">Place cookie dough onto prepared baking sheet, allowing about 1 1/2 to 2 inches between dough disks.</span></li><li><span style="font-family: helvetica;">Bake at 350 degrees for about 13-15 minutes, depending on how soft you like your cookies. </span></li><li><span style="font-family: helvetica;">Remove from oven and allow to cool about 5 minutes before removing to a wire rack to cool completely.</span></li><li><span style="font-family: helvetica;">When cookies are cool, prepare filling by creaming together the vegetable shortening, powdered sugar, vanilla extract, salt, and 2 tablespoons oat milk. If the filling seems too stiff, add a little more oat milk, taking care not to overdo it. Continue to mix until very smooth and creamy.</span></li></ul><div><span style="font-family: helvetica;"><br /></span></div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Build cookie sandwiches by scooping about 1 tablespoon of filling onto the bottom of one cookie and then top with another. Squish together carefully until filling is almost to the edge.</span></li></ul></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Store oatmeal pies in an airtight container.</span></li></ul></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Makes about 20-22 cookie sandwiches</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifePDVRCdUJmB7JkCNGZTITLGmjl9miHC3XDKCra4BdP6x5-96mEub0rh7In5b0YBfvG4ZmzvPWlbJ8CkI0NsXbObTcnw12oghAYJqfabyCSJVk0KnkSsvqHIA6mj-j177ZF6E6qwww_LOSGfyZ57a6wDDm8bjxtbB32zKsFCIRmKn08eorTovgkXloA/s2000/IMG_1676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifePDVRCdUJmB7JkCNGZTITLGmjl9miHC3XDKCra4BdP6x5-96mEub0rh7In5b0YBfvG4ZmzvPWlbJ8CkI0NsXbObTcnw12oghAYJqfabyCSJVk0KnkSsvqHIA6mj-j177ZF6E6qwww_LOSGfyZ57a6wDDm8bjxtbB32zKsFCIRmKn08eorTovgkXloA/s320/IMG_1676.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtViVxsNXI9RfMndWDKAF94pikCLMinWvL44MWKyvMbA-kTCKWHMFg3JEjcLoJ8XI1-js7g3gjb0jo0Gdk_yljZbMzn4IkHEWAEKb9vihxmGPk3NMMovk2NzcWbOkmmM5Udu3CZ51RKGgHPs-1LWDdit4kT54Ni-5hzIc96eVk_2J_9FPRmUcdcHYQ/s2000/IMG_1677.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtViVxsNXI9RfMndWDKAF94pikCLMinWvL44MWKyvMbA-kTCKWHMFg3JEjcLoJ8XI1-js7g3gjb0jo0Gdk_yljZbMzn4IkHEWAEKb9vihxmGPk3NMMovk2NzcWbOkmmM5Udu3CZ51RKGgHPs-1LWDdit4kT54Ni-5hzIc96eVk_2J_9FPRmUcdcHYQ/s320/IMG_1677.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww-KLS2svVjQBcut61echpQc-0XJTM-fSqkW0PSFImr5L0DV3ODovMO73I61SdlDn_2Uw6yG2om2OzwJiqOg0YLlQHehaF4S2qrYE-A-1ew-So1n7fdx27h-CdoCWCOxiST00yb1VzdqpO8oqowNhGtVfwUDjbD-2LG2wYYqWuG15nS7RrUIa5qMPuA/s2000/IMG_1680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww-KLS2svVjQBcut61echpQc-0XJTM-fSqkW0PSFImr5L0DV3ODovMO73I61SdlDn_2Uw6yG2om2OzwJiqOg0YLlQHehaF4S2qrYE-A-1ew-So1n7fdx27h-CdoCWCOxiST00yb1VzdqpO8oqowNhGtVfwUDjbD-2LG2wYYqWuG15nS7RrUIa5qMPuA/s320/IMG_1680.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOvOCyvfXTJ4rtFXkn7U5SjacbDAPCVZ9WZ81S4KX_SbJ9m2OqkGMk0lsfD722S5Xx939HX0oXN-DswSET5mhEr3S4xcHv8ed-UEw410jE-1Zb4_-7S9D3X6ikiTnVE5tHJhCiOPIsU2w7l6duJjRORzZpgcmJExWuBMWN19v7B7DubIASW7Uqj4d7w/s2000/IMG_1682.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOvOCyvfXTJ4rtFXkn7U5SjacbDAPCVZ9WZ81S4KX_SbJ9m2OqkGMk0lsfD722S5Xx939HX0oXN-DswSET5mhEr3S4xcHv8ed-UEw410jE-1Zb4_-7S9D3X6ikiTnVE5tHJhCiOPIsU2w7l6duJjRORzZpgcmJExWuBMWN19v7B7DubIASW7Uqj4d7w/s320/IMG_1682.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xpZ55WZA_lgol5HAcz9o6wJ6AWm6qzQO_4u-3DfbIVtDgS1vcnNcBBNJoFuodfZo_KidfAXUhmPo980ZOGiuYdXJbDnAl_GAj_1k4FjlMqhj-Z10H6aRPlSgV3D6LaUJcZApQpWK4jsGeHkPkO2wMMnpXIuThn5tLeTttiXxc6G_HTXlfBHzrjCCUQ/s2000/IMG_1683.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xpZ55WZA_lgol5HAcz9o6wJ6AWm6qzQO_4u-3DfbIVtDgS1vcnNcBBNJoFuodfZo_KidfAXUhmPo980ZOGiuYdXJbDnAl_GAj_1k4FjlMqhj-Z10H6aRPlSgV3D6LaUJcZApQpWK4jsGeHkPkO2wMMnpXIuThn5tLeTttiXxc6G_HTXlfBHzrjCCUQ/s320/IMG_1683.jpg" width="240" /></a></div><br /></div></div><div><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-80645339563016885562023-03-04T18:32:00.003-08:002023-03-04T20:08:57.864-08:00Ooey Gooey Chocolate Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY2qui-MX_2fgn_m0CqVt0dg4i7dBgFPHVMCWIVtrxH2MkVxfAdNw-7kYTc-dZm6aCxqjyGD9FLuqSzaWb7NbbbhjF-I8Wotm3zWveIuoOO6J6USwM7VnMVKWrTz-j5J4lvJ63R7DRZSuVR-mvwZUoTjMJmkKVJJEbhAaOKaFJsVQwJ30dfPwT8aJ_Q/s1500/IMG_1536.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY2qui-MX_2fgn_m0CqVt0dg4i7dBgFPHVMCWIVtrxH2MkVxfAdNw-7kYTc-dZm6aCxqjyGD9FLuqSzaWb7NbbbhjF-I8Wotm3zWveIuoOO6J6USwM7VnMVKWrTz-j5J4lvJ63R7DRZSuVR-mvwZUoTjMJmkKVJJEbhAaOKaFJsVQwJ30dfPwT8aJ_Q/w300-h400/IMG_1536.jpg" width="300" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Gooey Chocolate Chocolate Chip Cookies</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZT1jshXnHxAn59dr9zNebjwmeR7mQqpLqOkFhEjuxIlGQvP0ZwZTBXZzMehpg-IalW3xfJIqHBSE5NphYoxnr6_opABBrkw8lEXdpdmJyn-33f5qfU-VQwRketAIqqt8QjVK0yIh3kzOfEor8tteB4txhQcZChvec-p_fTAKBkLBB_z0rlMQsCImkg/s1500/IMG_1533%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZT1jshXnHxAn59dr9zNebjwmeR7mQqpLqOkFhEjuxIlGQvP0ZwZTBXZzMehpg-IalW3xfJIqHBSE5NphYoxnr6_opABBrkw8lEXdpdmJyn-33f5qfU-VQwRketAIqqt8QjVK0yIh3kzOfEor8tteB4txhQcZChvec-p_fTAKBkLBB_z0rlMQsCImkg/w300-h400/IMG_1533%201.jpg" width="300" /></a></div><br /><span style="font-family: helvetica;">Lately I've gotten into this habit of watching mostly cooking Youtube videos in the morning before and after my morning spinning bike workout. I'll start a video while I do my arm/shoulder physical therapy exercises, and then I'll turn on my spinning workout video. My treat for my post-workout cooldown is finishing the video. </span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">This past week I tumbled down a New York City chocolate chip cookie Youtube rabbit hole, and discovered <a href="https://cupcakejemma.com/">Cupcake Jemma</a>, a delightful baker based in the UK. (Check out the Crumbs & Doilies Bakery website <a href="https://www.crumbsanddoilies.co.uk/" rel="nofollow" target="_blank">here</a>.) There were two things about the two Cupcake Jemma videos I watched that struck me. The first is this recipe that I've tweaked a bit here by adding vanilla and decreasing the size of each cookie by half (I mean, I'm not a baker selling these things--just an average home baker who actually eats and shares them.) </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">The second thing that struck me is the mixing method they used for these cookies and in their rendition of <a href="https://levainbakery.com/products/chocolate-chip-walnut-cookies" rel="nofollow" target="_blank">Levain's famous NYC Chocolate Chip Cookie</a>. Rather than creaming the butter and sugars, adding eggs & vanilla, adding all the dry ingredients, and then adding the chocolate chips as most cookie recipes call for, Cupcake Jemma barely mixes the butter and sugars, adds the chocolate chips, then the dry ingredients and lastly the eggs. What the...? </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Sounded so crazy to me, but the results don't lie. These chocolate cookies are gooey, tender, flavorful, and just perfectly satisfying. I may be obsessed.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">The first batch I made were just half-sized versions of Cupcake Jemma's, but they failed to spread at all and remained kind of ball-shaped, which wasn't very attractive (see pic below). So I did what any other obsessed person would do and I almost immediately made another batch. This time I flattened each ball just a bit, and decreased my baking time a bit. The cookies came out attractive AND delicious. Perfect. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Now here's the recipe for you to go and try yourself. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">You're welcome.<br /><br /><span style="font-size: large;">Gooey Chocolate Chocolate Chip Cookies</span><br /> --Adapted from <a href="https://youtu.be/dQiii4pg4s8" rel="nofollow" target="_blank">Cupcake Jemma's Recipe</a></span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Ingredients: </span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">230 g unsalted butter, cold, cut into tablespoon size chunks</span></li><li><span style="font-family: helvetica;">160 g granulated sugar</span></li><li><span style="font-family: helvetica;">160 g brown sugar</span></li><li><span style="font-family: helvetica;">450 g dark chocolate chips (I love <a href="https://www.verybestbaking.com/toll-house/products/nestle-toll-house-dark-chocolate-morsels-10-oz/" rel="nofollow" target="_blank">Nestle's Dark Chocolate Morsels</a>)</span></li><li><span style="font-family: helvetica;">200 g walnut pieces (optional)</span></li><li><span style="font-family: helvetica;">230 g self-rising flour*</span></li><li><span style="font-family: helvetica;">200 g all purpose flour</span></li><li><span style="font-family: helvetica;">70 g cocoa powder (preferably Dutch process)</span></li><li><span style="font-family: helvetica;">1/4 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">1 tablespoon baking powder</span></li><li><span style="font-family: helvetica;">1 teaspoon salt</span></li><li><span style="font-family: helvetica;">2 large eggs plus 1 yolk, beaten</span></li><li><span style="font-family: helvetica;">1 1/2 teaspoons vanilla extract</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">NOTE: See images below instructions for visuals of the various stages of this dough mixing process.</span></li></ul><ul style="text-align: left;"><li><span style="font-family: helvetica;">In the bowl of a standing mixer, place the cold butter and mix on low for about a minute, just to break up the butter--do not cream the butter.</span></li><li><span style="font-family: helvetica;">Add the granulated and brown sugar to the butter and mix again on low/medium low until little nuggets of butter & sugar form--again, do not cream this mixture.</span></li><li><span style="font-family: helvetica;">Add the chocolate chips and walnuts (if desired), and mix again just to incorporate the chocolate chips and nuts.</span></li><li><span style="font-family: helvetica;">In a separate bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk until completely mixed. </span></li><li><span style="font-family: helvetica;">Add the dry ingredients to the butter/sugar/chocolate/nuts mixture in the mixing bowl and mix on low until combined, about 30-45 seconds. It will still be dry and sandy looking.</span></li><li><span style="font-family: helvetica;">Add the vanilla to the egg mixture and then add that to the mixture. Mix on low/medium low until dough starts to come together, but do not mix long enough to create a completely cohesive dough.</span></li><li><span style="font-family: helvetica;">Using a large cookie scoop or a large spoon, make 60 gram balls of dough. Then flatten each ball into a disk that's about an inch thick.</span></li><li><span style="font-family: helvetica;">Cover and freeze dough disks at least 90 minutes before baking.</span></li></ul><ul style="text-align: left;"><li><span style="font-family: helvetica;">Preheat oven to 360 degrees Fahrenheit. Line a baking sheet with parchment paper and place in the oven to get hot while the oven preheats.</span></li><li><span style="font-family: helvetica;">When pan and oven are heated, remove the pan from the oven, place frozen dough disks on pan allowing a couple of inches between them.</span></li><li><span style="font-family: helvetica;">Bake at 360 degrees for about 14-15 minutes, until puffed and starting to crack. Take care to not over-bake. Underbaked is better than over-baked.</span></li><li><span style="font-family: helvetica;">Remove from oven and allow to cool on cookie sheet at least five minutes before moving to a wire rack to cool completely. Alternately, if you have a rimless baking sheet, you can slide the parchment with the baked cookie sheets onto a cooling rack to cool until ready to eat, about 5-10 minutes. This is what I try to do so the cookies will not continue to bake on the hot baking sheet.</span></li></ul></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Place unbaked dough disks in a zip top freezer bag and store in the freezer until you want more cookies. </span></li><li><span style="font-family: helvetica;">Store baked and cooled cookies in an airtight container.</span></li><li><span style="font-family: helvetica;">Heat cooled cookies in the microwave on high for 10 seconds if you want to melt the chocolate and make the insides gooey again.</span></li></ul></div><div><span style="font-family: helvetica;">Makes about 30 cookies</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">*You can mix your own self-rising flour by combining 2 cups all purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Then use just 230 grams of that for this recipe. Save or toss what's leftover.</span></div></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwJ8KAzkHP-2wIMoVbk5URPa32BwpMB7vpbVWfR_R29qrpVgg3-d0LeZeRVB3MM573i-tClftUgrx5oWWMHtsLVW6NZh9MJS94k6i5-SkDg_apuhASml5F5pZUDfvYUNhjtk8UlS9bXII8GFM8HXblA_KwlNvhao8Co3yK8dO9vaEKdkqHTey_uTFSw/s1500/IMG_1509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwJ8KAzkHP-2wIMoVbk5URPa32BwpMB7vpbVWfR_R29qrpVgg3-d0LeZeRVB3MM573i-tClftUgrx5oWWMHtsLVW6NZh9MJS94k6i5-SkDg_apuhASml5F5pZUDfvYUNhjtk8UlS9bXII8GFM8HXblA_KwlNvhao8Co3yK8dO9vaEKdkqHTey_uTFSw/s320/IMG_1509.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFb9Itdq7ukDlaIkHigZap1ixqD9bTcyIzeLEAibb4OVxJgVQkf0goWSfH1rmDWK18dEtA1RY6tugDuwixe6T73V8CJR8x6TtlMSYF3F6LK2eYvgUowVMxf3PwbdYoPl92u_7tba5_DJ0CkWSQrR6UKhoS-7BhvtFiYMnP_0XhW0u4QYl9_uvwYp3tw/s1500/IMG_1511.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFb9Itdq7ukDlaIkHigZap1ixqD9bTcyIzeLEAibb4OVxJgVQkf0goWSfH1rmDWK18dEtA1RY6tugDuwixe6T73V8CJR8x6TtlMSYF3F6LK2eYvgUowVMxf3PwbdYoPl92u_7tba5_DJ0CkWSQrR6UKhoS-7BhvtFiYMnP_0XhW0u4QYl9_uvwYp3tw/s320/IMG_1511.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilURk2I5xYCU8stUvDEJVQNXmj9jAB1ZmU09O5n-_MLEKaymPbUWjiVr2BML7nGs4MpjSGKGKXPVvWU6gQdzN1xVZCoJBlPEAxWbvZcFoNs-H-gvyeso1butWK3oHLPS_BsvXoPlDrMH0_VLU1KiB_mfjBmfGQMmH-cRrKQvAeJixJ-EnwmqZAr3YwGg/s1500/IMG_1512.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilURk2I5xYCU8stUvDEJVQNXmj9jAB1ZmU09O5n-_MLEKaymPbUWjiVr2BML7nGs4MpjSGKGKXPVvWU6gQdzN1xVZCoJBlPEAxWbvZcFoNs-H-gvyeso1butWK3oHLPS_BsvXoPlDrMH0_VLU1KiB_mfjBmfGQMmH-cRrKQvAeJixJ-EnwmqZAr3YwGg/s320/IMG_1512.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFAjk-Z27k86dOOKBA4u78YuF1NqgoOap8k8E4zIHsmBSoqfGOW82N0WUmu8ZF_WMTuQB84pBT8DWm3NNLGLbPZeQkilaDgjrfmCWPbit3EwrPVOw1E9Wq3jEufGXs2ZTYLtB2OoNydhxTHDFSQG-KJZ2SonZTUalxuyYrJjpqks-V7UAuq5Wt46nBg/s1500/IMG_1514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFAjk-Z27k86dOOKBA4u78YuF1NqgoOap8k8E4zIHsmBSoqfGOW82N0WUmu8ZF_WMTuQB84pBT8DWm3NNLGLbPZeQkilaDgjrfmCWPbit3EwrPVOw1E9Wq3jEufGXs2ZTYLtB2OoNydhxTHDFSQG-KJZ2SonZTUalxuyYrJjpqks-V7UAuq5Wt46nBg/s320/IMG_1514.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBRjK8JtoTV9dDf3l06KsyoQBE45zOYS_hkMqwJeQSOVe_Dqis8NVjPDOUU0WuBALG_maIa5SFTYKZxnyd7uV1NK02FvB2CWb94yhAenV6GMIrJQgqCLQA7lpztEgEb7Lv-97f7h3wcUWAWd_1fdXUmXCoKSn0H7xfFNbwuFyWe3bMzLF_W5ws7sP3A/s1500/IMG_1515.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBRjK8JtoTV9dDf3l06KsyoQBE45zOYS_hkMqwJeQSOVe_Dqis8NVjPDOUU0WuBALG_maIa5SFTYKZxnyd7uV1NK02FvB2CWb94yhAenV6GMIrJQgqCLQA7lpztEgEb7Lv-97f7h3wcUWAWd_1fdXUmXCoKSn0H7xfFNbwuFyWe3bMzLF_W5ws7sP3A/s320/IMG_1515.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIYu8qBRNBoS_wg1-uDZyKyz05uliITGqzQJO2i3rD9VIgugJJGHyd6MsWi_jVp8KtXMaA7NEvbY68PNVF0DOQBy4QJ6jjTu8ORacflh41_Fw7h81QHleAQTY7Z6-5nQaHbG-OBr_vZtcpWleYJ65GPv-FTkmKXHgSlGh9ttoJ2vh9u2A_laVEn1J2g/s1500/IMG_1516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIYu8qBRNBoS_wg1-uDZyKyz05uliITGqzQJO2i3rD9VIgugJJGHyd6MsWi_jVp8KtXMaA7NEvbY68PNVF0DOQBy4QJ6jjTu8ORacflh41_Fw7h81QHleAQTY7Z6-5nQaHbG-OBr_vZtcpWleYJ65GPv-FTkmKXHgSlGh9ttoJ2vh9u2A_laVEn1J2g/s320/IMG_1516.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KNMWLdXZY57u1ykcOkFx4QnFKMtaBvX4NjXcKiI66xY93Ki42ffGjcAD7QcP5iaC16CiLopEZIlOWxHI8lcNIFhbqB_li_sYOwqMpnS-_4ghnwtve4sjjCXn_Rb3szEAgW7Zn8Uci2iWbGvPgLE0vzOugfzMF1jzYU_BYIgT2A6PoCBcJM5PQe-miQ/s1500/IMG_1517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KNMWLdXZY57u1ykcOkFx4QnFKMtaBvX4NjXcKiI66xY93Ki42ffGjcAD7QcP5iaC16CiLopEZIlOWxHI8lcNIFhbqB_li_sYOwqMpnS-_4ghnwtve4sjjCXn_Rb3szEAgW7Zn8Uci2iWbGvPgLE0vzOugfzMF1jzYU_BYIgT2A6PoCBcJM5PQe-miQ/s320/IMG_1517.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHpUOFKY6LWYIE5QWLBUB_VBPrc8FiBjKMtGpMJjJRHhs7VmPGWFxaoKaRb0_O9OaFwxfqa-K2s0UuUS3Uop2r5TnDbCZEg2hPySWuHCgyVesorb23FWp8XowlADyjbME6LRQugNaoNFS1TY4nTuW8KUHE2HolB4wWEW5RfrxtFb5cg1iRjreTWw9IA/s1500/IMG_1519.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHpUOFKY6LWYIE5QWLBUB_VBPrc8FiBjKMtGpMJjJRHhs7VmPGWFxaoKaRb0_O9OaFwxfqa-K2s0UuUS3Uop2r5TnDbCZEg2hPySWuHCgyVesorb23FWp8XowlADyjbME6LRQugNaoNFS1TY4nTuW8KUHE2HolB4wWEW5RfrxtFb5cg1iRjreTWw9IA/s320/IMG_1519.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiBHMSwge2f2hUDUW-mLsKreeM9lJboaaWTdTnL4CevzsFt1FBR0p3kfmyrFdy35nNx3mg0KR17U-sNnssMnUMudstPk80HUUR_A5ugpGEK8XuX9poJHuhpz1NozwCkgYjcxEl90hYoFuntH4CXBcQClf7reNGjab5-NL0Yt-5gBQ7pwzZGdmR0fr2Q/s1500/IMG_1520%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiBHMSwge2f2hUDUW-mLsKreeM9lJboaaWTdTnL4CevzsFt1FBR0p3kfmyrFdy35nNx3mg0KR17U-sNnssMnUMudstPk80HUUR_A5ugpGEK8XuX9poJHuhpz1NozwCkgYjcxEl90hYoFuntH4CXBcQClf7reNGjab5-NL0Yt-5gBQ7pwzZGdmR0fr2Q/s320/IMG_1520%201.jpg" width="240" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccE0KNTt2Lv7rxGhmrRhiCk2FxIL185iImFKexiMsVfhg7P1GZAFA06Ucl7G3pC2-zwOwQ6MuKlAUjBhTzfQ4dv9KaY2n3_ieIdXrRMKOGdBTSOEkk2EESPbqMmBZew9KYJP43Kq-CRRBaEviVqcy6V3-EMV0MjqwwZV36BxjryU5Dt4rBpan9Twcag/s1500/IMG_1522.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccE0KNTt2Lv7rxGhmrRhiCk2FxIL185iImFKexiMsVfhg7P1GZAFA06Ucl7G3pC2-zwOwQ6MuKlAUjBhTzfQ4dv9KaY2n3_ieIdXrRMKOGdBTSOEkk2EESPbqMmBZew9KYJP43Kq-CRRBaEviVqcy6V3-EMV0MjqwwZV36BxjryU5Dt4rBpan9Twcag/s320/IMG_1522.jpg" width="240" /></a></div><div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfDhdyO_sGZ1fbWJrSLmr7I4aATLIKbYvq6aBVOE6oS9wa9mB9aX8Rqgci8GuGjSqDTmnj4mO_KEf-ytKLjfXKLOasHZIqo_C14rH7Oy82HsiA7YTnq3K8UKRaRLejhr_4VBBAjVssmAVriyCDf8LdMF_V3uhoLfeCw5BmfcCrokj_jR8vKYwi-wFGQ/s1500/IMG_1521.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfDhdyO_sGZ1fbWJrSLmr7I4aATLIKbYvq6aBVOE6oS9wa9mB9aX8Rqgci8GuGjSqDTmnj4mO_KEf-ytKLjfXKLOasHZIqo_C14rH7Oy82HsiA7YTnq3K8UKRaRLejhr_4VBBAjVssmAVriyCDf8LdMF_V3uhoLfeCw5BmfcCrokj_jR8vKYwi-wFGQ/s320/IMG_1521.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Dough disks ready for the freezer.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgtmP8PXBCWbjcllgM3ETQkBO5NFTVGINaKsFvFdBDpA7FIDdULQkysxWa-97QcXgLU3xAyKihxAjSZY3_ZgAOzjoBMlUBJprsl33i4oFHLJ2CvGZ1FpG6ZrDpLoxAGDX7yBcxuzQ5ljBKFvuzNKwCNMEPnwUfk7ifr5pNHz0z26OCnBbeRYyUlKaww/s1500/IMG_1523.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgtmP8PXBCWbjcllgM3ETQkBO5NFTVGINaKsFvFdBDpA7FIDdULQkysxWa-97QcXgLU3xAyKihxAjSZY3_ZgAOzjoBMlUBJprsl33i4oFHLJ2CvGZ1FpG6ZrDpLoxAGDX7yBcxuzQ5ljBKFvuzNKwCNMEPnwUfk7ifr5pNHz0z26OCnBbeRYyUlKaww/s320/IMG_1523.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjbAsED5lIuPwTtwRCcXjFmitmmm22HJeDC993zX7WbgzbXolN-O88v2EtqnteMZfl9bMTAwS_ckPx9UW1LICY4KWyzTxgwyRHR_5hG7F-rAw1K2VklMKYEoM6YG69dDdl-HZzqF-zZ3aRIcVGv-orZz4zqhvSYlDJPFPSzlhEQ9GTs2REdc2gpdJqA/s1500/IMG_1529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjbAsED5lIuPwTtwRCcXjFmitmmm22HJeDC993zX7WbgzbXolN-O88v2EtqnteMZfl9bMTAwS_ckPx9UW1LICY4KWyzTxgwyRHR_5hG7F-rAw1K2VklMKYEoM6YG69dDdl-HZzqF-zZ3aRIcVGv-orZz4zqhvSYlDJPFPSzlhEQ9GTs2REdc2gpdJqA/s320/IMG_1529.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2LPTkZdM5848xKOEZ0Rnv1eN-t2Pm94__IemC62ASOFMpkUX7VNLJsypYS7ejj1j8bz1s_JjRcQK5zEdOFakld9DnN-gnyyUevD9axPAsEkihR57tNJQe4BrlIqn4OyBYHqgsb2oAJdV8L0Yj_DNWS3L_PBVZaNeGbJmxnUPkiqa0Q3HJjJd_3MRAA/s1500/IMG_1531.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2LPTkZdM5848xKOEZ0Rnv1eN-t2Pm94__IemC62ASOFMpkUX7VNLJsypYS7ejj1j8bz1s_JjRcQK5zEdOFakld9DnN-gnyyUevD9axPAsEkihR57tNJQe4BrlIqn4OyBYHqgsb2oAJdV8L0Yj_DNWS3L_PBVZaNeGbJmxnUPkiqa0Q3HJjJd_3MRAA/s320/IMG_1531.jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa44T5qiisjTki4kPf6yuR33Msqin3TAXGfh_yNBGic5H6gjpzMKeHkzjN0PuUgOwTfTQ-MhvStBoiMs1D5OKAYIvnHgfjozPQuRvXI2kDPbL-EjnPnLzFVt-go7rEDEurO0i2Xdd6YASO3F35noMDEjJv-vJA3ViTyaDDMG4S35ZT9kUHGzbgNqBtw/s1500/IMG_1534.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa44T5qiisjTki4kPf6yuR33Msqin3TAXGfh_yNBGic5H6gjpzMKeHkzjN0PuUgOwTfTQ-MhvStBoiMs1D5OKAYIvnHgfjozPQuRvXI2kDPbL-EjnPnLzFVt-go7rEDEurO0i2Xdd6YASO3F35noMDEjJv-vJA3ViTyaDDMG4S35ZT9kUHGzbgNqBtw/s320/IMG_1534.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">See the difference between the flattened version and the ball?</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-5304021237111175092023-03-03T12:45:00.003-08:002023-03-04T17:28:11.073-08:00Pizza Sauce -- Quick and Easy<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJkCbK7TYGVqHLjiE7M6WSj80vROw6MMMHHwIifQya2OgOzNw0VxO2epNIj0O51tajsfgSlf7e-URhgvQf8IxFjAyeLUmaGtLg98w03PoXTW1iXKpzRzMUAIq8iopZfefgF6MGTa_25kToDJiyfSjZnZmOrq7xFqPSnEGJLv0cmMHMkE9iNjrXOJ8tA/s2000/IMG_1372.png" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJkCbK7TYGVqHLjiE7M6WSj80vROw6MMMHHwIifQya2OgOzNw0VxO2epNIj0O51tajsfgSlf7e-URhgvQf8IxFjAyeLUmaGtLg98w03PoXTW1iXKpzRzMUAIq8iopZfefgF6MGTa_25kToDJiyfSjZnZmOrq7xFqPSnEGJLv0cmMHMkE9iNjrXOJ8tA/w300-h400/IMG_1372.png" width="300" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Easy peasy pizza sauce</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rfZsFCQ_lRVzCR8JK--k7TtfShdxeXMenPk-xK7mJ4_6rzOSekzY0FbRBHsaGOro4YPMUvFK5Su-F-AXDaTurJoOc7Xyz9CZG4v_x3IVhnuaW81TOWfMTDaKkamK28ObBLzXp5L5Bg2-c2p7seOWo8yYLbzH9IkE5GhjmvXcEdeXwUQA98nK6TOvEw/s2000/IMG_1375.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rfZsFCQ_lRVzCR8JK--k7TtfShdxeXMenPk-xK7mJ4_6rzOSekzY0FbRBHsaGOro4YPMUvFK5Su-F-AXDaTurJoOc7Xyz9CZG4v_x3IVhnuaW81TOWfMTDaKkamK28ObBLzXp5L5Bg2-c2p7seOWo8yYLbzH9IkE5GhjmvXcEdeXwUQA98nK6TOvEw/w300-h400/IMG_1375.png" width="300" /></span></a></div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;">After years of using mediocre store-bought pizza sauce for my homemade pizza, I finally searched up and found an easy, delicious option for homemade sauce. I kind of like my pizza sauce to be a little thick, so I looked for a recipe that included tomato paste, and found this recipe pretty quickly on <a href="https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/" rel="nofollow" target="_blank">JoyFoodSunshine.com</a>. That recipe does not involve fresh garlic or any cooking, but I really wanted an intense garlic element, so I tweaked the recipe a bit.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Depending on how much red pepper flake you put in, you can make this pretty spicy. The half-teaspoon called for in my rendition below gives it just a small kick that I don't think will be too much for sensitive folks, but put in less if that's your preference.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I had the Orlondo's Pizza Spice on hand, and I realize now it's kind of a local thing. So, if you don't have that or anything like it, go to <a href="https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/" rel="nofollow" target="_blank">JoyFoodSunshine.com</a> and check out the ingredients they have there for the original recipe of this sauce. I think you could also use "Italian spice" and augment with basil, parsley, and fennel seed, since that's what is listed on Orlondo's bottle (see pic below).</span></div><div><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;">Overall, I consider this pizza sauce a win, and it's now my go-to sauce for homemade pizza night at my house. It's flavorful, just the right viscosity and spice. I keep the leftovers in my fridge and one batch covers about six 12-inch pizzas, which covers 2 different pizza nights at my house.</span><div><br /></div><div><span style="font-family: helvetica;">So, it's a winner in my book. Give it a try.</span></div><div><span style="font-family: helvetica;"><br /><span style="font-size: large;">Pizza Sauce</span></span><div><span style="font-family: helvetica;"> -- Adapted from <a href="https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/" rel="nofollow" target="_blank">JoyFoodSunshine.com</a></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Ingredients:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">2 tablespoons olive oil</span></li><li><span style="font-family: helvetica;">2 cloves garlic, minced</span></li><li><span style="font-family: helvetica;">2 tablespoons pizza seasoning (I used <a href="https://www.orlondos.com/" rel="nofollow" target="_blank">Orlondo's Pizza Spice</a>)</span></li><li><span style="font-family: helvetica;">1 1/2 teaspoons oregano</span></li><li><span style="font-family: helvetica;">1/2 teaspoon onion powder</span></li><li><span style="font-family: helvetica;">1/2 teaspoon ground black pepper</span></li><li><span style="font-family: helvetica;">1/2 teaspoon red pepper flakes</span></li><li><span style="font-family: helvetica;">1 can tomato paste (6 oz)</span></li><li><span style="font-family: helvetica;">1 can tomato sauce (15 oz)</span></li><li><span style="font-family: helvetica;">1 teaspoon garlic salt</span></li><li><span style="font-family: helvetica;">1 teaspoon sugar</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><span style="font-family: helvetica;">In a medium saucepan, heat the oil over medium heat. Add the garlic, pizza seasoning, oregano, onion powder, black pepper, and red pepper flakes. Stir and cook for about 30-45 seconds before adding the tomato paste. </span></div><div><span style="font-family: helvetica;">Stir in the tomato paste to incorporate, and then stir in the tomato sauce.</span></div><div><span style="font-family: helvetica;">Turn heat to medium low and cook until bubbles start to pop through and sauce is very hot, but not boiling.</span></div><div><span style="font-family: helvetica;">You can allow the sauce to sit & cool in the pan while you prep the other ingredients for pizza, or you can transfer it directly to a glass container (like a Mason jar), cover, and refrigerate for up to 2 weeks.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Use as you would any other pizza sauce.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Makes about 2 1/2 cups sauce</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzD8RZW_2DO70FmFoYjv-p1mmrK-mtswIfqpKcEXuoImArBOUMxol98p-z-yXJ0iULVKdsJfAQUD6xvPw1nFpq5LofOBVrxsZhg8OeibLvV7AmkoMREnRzeC2w5pM-Dqg6RhSAMho9uoDFoA8MEIujJH_O0H6x-cLBA1m_l7H5BABxU0kaFQRCzWN48w/s1500/IMG_1500%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzD8RZW_2DO70FmFoYjv-p1mmrK-mtswIfqpKcEXuoImArBOUMxol98p-z-yXJ0iULVKdsJfAQUD6xvPw1nFpq5LofOBVrxsZhg8OeibLvV7AmkoMREnRzeC2w5pM-Dqg6RhSAMho9uoDFoA8MEIujJH_O0H6x-cLBA1m_l7H5BABxU0kaFQRCzWN48w/s320/IMG_1500%20(1).jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Orlondo's Pizza Spice Ingredients:<br />basil, parsley, fennel seed, Italian spices</span></td></tr></tbody></table></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR09i4wv_m9eQv9ezXCBa_frKKkyESG3fxP3Kh5Jf2S6Tv2jl0qldchJA2zrRjLp87Gqi8fMMbDRryzbkLQYgypC5aPmZv88SbOjvMAOyBzwSaXWvGq8g8fuXt0yBu6KAfoAz0xgM097G42nINDCh25RnHpRA04WwoM4VzPGMKOiNseaW__STYNjc6JA/s2000/IMG_1376.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR09i4wv_m9eQv9ezXCBa_frKKkyESG3fxP3Kh5Jf2S6Tv2jl0qldchJA2zrRjLp87Gqi8fMMbDRryzbkLQYgypC5aPmZv88SbOjvMAOyBzwSaXWvGq8g8fuXt0yBu6KAfoAz0xgM097G42nINDCh25RnHpRA04WwoM4VzPGMKOiNseaW__STYNjc6JA/w300-h400/IMG_1376.png" width="300" /></span></a></div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgMEaPMJjqL6kVodvMgQ7bIJCnefynNjPQoyRCXTagsZggkYzwED3jBv-r45bpSWmNW7scpIGHl6Zez2QDdcwY1OZOXaJ21dHdyoHSKfusHEm79EL6zWHuozFavv4Oip-uYtMmDSJZ-dauxRCAg3S2MBBGb99-k8ycVrXwviKjjpRa7CNn5CjqxiRjw/s2000/IMG_1410.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgMEaPMJjqL6kVodvMgQ7bIJCnefynNjPQoyRCXTagsZggkYzwED3jBv-r45bpSWmNW7scpIGHl6Zez2QDdcwY1OZOXaJ21dHdyoHSKfusHEm79EL6zWHuozFavv4Oip-uYtMmDSJZ-dauxRCAg3S2MBBGb99-k8ycVrXwviKjjpRa7CNn5CjqxiRjw/s320/IMG_1410.png" width="240" /></span></a></div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5EM_Z4MidALxlG5hl2SLR0Kif4whDvHLN2Hya3HF0E32HwBWhTe5YB9g_SQ6XCzxHQI9YAV2IEGwgDiRhzr5vxfsTlICJAgUsljr630sHOYvmhv-WJuIUiMWDO44QJTVmx7XY54vU8dnfXbikXGQk45IEQ-5SEJp1bJy1oOpfWr1o7gxCOUFJ56t1w/s2000/IMG_1411.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5EM_Z4MidALxlG5hl2SLR0Kif4whDvHLN2Hya3HF0E32HwBWhTe5YB9g_SQ6XCzxHQI9YAV2IEGwgDiRhzr5vxfsTlICJAgUsljr630sHOYvmhv-WJuIUiMWDO44QJTVmx7XY54vU8dnfXbikXGQk45IEQ-5SEJp1bJy1oOpfWr1o7gxCOUFJ56t1w/s320/IMG_1411.png" width="240" /></span></a></div><span style="font-family: helvetica;"><br /><br /></span></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-10147461016589518172023-02-24T09:22:00.002-08:002023-02-24T13:53:00.278-08:00Chewy Chocolate Strata Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HULAm8KPuhsVnu79YnG4cn8RjjaHQqY5EJpvz03NQ8ZnPh-eagFpgXBXFYcbT42UJB7NJsEOwXUOoYwqkjMM6XXk2VouxNcbsLTSgCmeJ2rfXozX9zHUqhDFPzwn36QDl02yPTTM_JViQnW0kLdhwWBokKlurkXz4q_iaEnT7Dn3cXllDTKnwYEZ2g/s2000/IMG_1460.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HULAm8KPuhsVnu79YnG4cn8RjjaHQqY5EJpvz03NQ8ZnPh-eagFpgXBXFYcbT42UJB7NJsEOwXUOoYwqkjMM6XXk2VouxNcbsLTSgCmeJ2rfXozX9zHUqhDFPzwn36QDl02yPTTM_JViQnW0kLdhwWBokKlurkXz4q_iaEnT7Dn3cXllDTKnwYEZ2g/w300-h400/IMG_1460.jpg" width="300" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Chewy Chocolate Strata Cookies </span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJa0vvGk-U1DLXkzNIL5_itczeqYhK3Wc35Z2kzTG8qTK44FEHcZLVS5tx5MWO7x9lqPgV9qLmHr4GCo0HWIWbeZt47r8dJjlz_R0btqMfNmJZgbsErlIQiA8bNP69phwoqYoG8Enwg-IrQBbAlpzR4BLnv0cLRTIqapagt25esXG97lC22PqWPzIhA/s2000/IMG_1363.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1613" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJa0vvGk-U1DLXkzNIL5_itczeqYhK3Wc35Z2kzTG8qTK44FEHcZLVS5tx5MWO7x9lqPgV9qLmHr4GCo0HWIWbeZt47r8dJjlz_R0btqMfNmJZgbsErlIQiA8bNP69phwoqYoG8Enwg-IrQBbAlpzR4BLnv0cLRTIqapagt25esXG97lC22PqWPzIhA/w323-h400/IMG_1363.jpg" width="323" /></a></span></div><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p></p><p><span style="font-family: helvetica;">I already have <a href="http://www.food-pusher.com/2013/01/really-chewy-chocolate-chunk-cookies.html" target="_blank">a version of this cookie</a> on the blog here, but I recently took it a step crazier and created chocolate wafer pieces so the resulting cookies have the stratified chocolate that you see in the pics. They really are worth the effort because the chocolate gets distributed in lovely even layers, providing the eater with the perfect amount of chocolate in each bite of cookie. </span></p><p><span style="font-family: helvetica;">I rarely eat cookies past the first two days of their lives, but these ones I'll eat even on the third day (if they don't disappear) because they don't get stale the same way some other recipes do. </span></p><p><span style="font-family: helvetica;">Heads up: this is a ridiculously complex recipe. Not difficult really. Just lots of prep to get to the fantastic final product. I've seen chefs on TV and YouTube use <a href="https://shop.kingarthurbaking.com//items/guittard-semisweet-chocolate-wafers?gclid=Cj0KCQiA3eGfBhCeARIsACpJNU9Tpvrx1O9Ptvt6k0bqKiavVfX6_RGvHc0lTWpJZ3c4f5a-_hArJ3gaArD-EALw_wcB" rel="nofollow" target="_blank">chocolate baking discs,</a> but those always seem so expensive. Plus, I just love Dove Dark Chocolate in my cookies.</span></p><p><span style="font-family: helvetica;">There are lots of videos on Youtube that will show you chocolate tempering techniques (like<a href="https://youtu.be/z1dHYZgko_k" rel="nofollow" target="_blank"> this one</a>). I believe this one shows three methods. I use a version of the "seeding" method, and that is described below.If you don't want to go through the trouble of tempering the chocolate, just chop up two bags of Dove Dark Chocolate Promises. They'll still taste great.</span></p><p><span style="font-family: helvetica;">So buckle up and get ready for some of the most satisfying chocolate chip cookies you've ever eaten.</span></p><div class="MsoNormal" style="margin-bottom: 0in;"><span><span class="Apple-style-span" style="font-family: helvetica; font-size: large;">Chocolate Strata Cookies</span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica; font-size: x-small;"><span> </span>--adapted from <a href="http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html">For Me-For You </a>who in a roundabout way got it from <a href="http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Jacques-Torres-Chocolate-Chip-Cookies">Jacques Torres</a><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span><span class="Apple-style-span" style="font-family: helvetica;"><u><br /></u></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span><span class="Apple-style-span" style="font-family: helvetica;"><u>Ingredients:</u></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"></div><ul><li><span class="Apple-style-span" style="font-family: helvetica;">2 cups minus 2 tablespoons cake flour </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 2/3 cups bread flour (I used <a href="http://food-pusher.blogspot.com/2011/05/king-arthur-flour-best-flour.html">King Arthur Unbleached All Purpose Flour</a>)</span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 ¼ teaspoon baking soda </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 ½ teaspoon baking powder </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 ½ teaspoon coarse salt, such as kosher </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 ½ sticks unsalted butter, softened </span></li><li><span style="font-family: helvetica;">4 ounces cream cheese, room temperature</span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 ¼ cups packed light brown sugar </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">1 cup plus 2 tablespons granulated sugar </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">2 large eggs (room temperature)</span></li><li><span class="Apple-style-span" style="font-family: helvetica;">2 teaspoons vanilla extract </span></li><li><span class="Apple-style-span" style="font-family: helvetica;">20 oz. good quality semi sweet chocolate chips/chunks/discs (I used two 9.5 oz bags of Dove Dark Chocolate Promises, unwrapped an chopped into large chunks.)</span></li></ul><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><u>Instructions:</u></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><ul style="text-align: left;"><li><span style="font-family: helvetica;">First prepare the chocolate.</span></li><ul><li><span style="font-family: helvetica;">Line a half sheet baking pan with parchment paper and set aside.</span></li><li><span style="font-family: helvetica;">Place all but about 2-3 ounces of the chocolate in a glass or metal bowl (that's about 10-12 Dove Promises), and then place that bowl over a double boiler set to medium (with the water already at a simmer).</span></li><li><span style="font-family: helvetica;">Allow chocolate to melt about 2/3 of the way, stirring occasionally.</span></li><li><span style="font-family: helvetica;">Remove from heat and continue stirring until chocolate is completely melted. If it's not all melted within about 5 minutes, return to the double boiler for another minute or two, remove, and stir until chocolate is melted.</span></li><li><span style="font-family: helvetica;">Add 2-3 Dove Promises at a time to the melted chocolate and stir until they are completely melted in. Repeat until all chocolate is gone. Ideally you'll have one last Promise that just won't melt. The chocolate will become a bit thicker, like a loose chocolate pudding. </span></li><li><span style="font-family: helvetica;">Pour chocolate out onto the prepared baking sheet and spread evenly to all edges using an offset spatula (I told you this was complicated).</span></li><li><span style="font-family: helvetica;">Set aside and allow chocolate to set. Once set, move parchment to a cutting surface and cut chocolate into 1 1/2 centimeter squares.</span></li></ul><li><span style="font-family: helvetica;">Place 1/2 stick of butter in a small or medium sized heat-proof bowl.</span></li><li><span style="font-family: helvetica;">In a small pan over medium-low heat, melt the other stick of butter, and stir until its foamy on top and you can see browned bits of milk solids at the bottom. Be careful to not over-brown the butter. </span></li><li><span style="font-family: helvetica;">Pour hot browned butter over the 1/2 stick butter in the bowl. Also place the cream cheese in there to get it started softening.</span></li><li><span style="font-family: helvetica;">Combine flours, baking soda, baking powder, and salt in a bowl. Put dry ingredients through a sieve to sift them together. Set aside.</span></li><li><span style="font-family: helvetica;">Using a mixer fitted with paddle attachment, cream butter, cream cheese, and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and mix until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. </span></li><li><span style="font-family: helvetica;">Reduce the mixer speed to low/stir; then add dry ingredients, and mix until just combined.</span></li><li><span style="font-family: helvetica;">Add the chocolate pieces and stir with a silicone spatula or spoon to incorporate the chocolate. Do not use the mixer paddle at this point because you'll break the chocolate pieces if you do. </span></li><li><span style="font-family: helvetica;">Using a medium cookie scoop (about 2 tablespoons), scoop all cookie dough into balls and place on a wax paper-lined cookie sheet. Cover and refrigerate for at least 24 hours.</span></li><li><span style="font-family: helvetica;">When you’re ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.</span></li><li><span style="font-family: helvetica;">Arrange dough balls 2 inches apart on prepared baking sheet.</span></li><li><span style="font-family: helvetica;">Bake at 350 degrees for 12-14 minutes, or until puffed, matte looking (not wet and shiny), and the edges are lightly browned.</span></li><li><span style="font-family: helvetica;">Allow to cool on baking sheet at least 5 minutes before removing carefully to a wire rack to cool completely. Alternately, if you have a baking sheet that lacks rims on some sides, you can slide the parchment with the baked cookies onto a cooling rack to cool right when you remove them from the oven.</span></li><li><span style="font-family: helvetica;">Continue baking the remainder of the dough balls, or place in the freezer. Once frozen solid, move dough balls to a zip-top freezer bag. Keep in the freezer and bake up a few at a time as needed.</span></li></ul></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><span class="Apple-style-span"><br /></span><span class="Apple-style-span">Makes about 5 dozen cookies</span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><span class="Apple-style-span"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="315" src="https://www.youtube.com/embed/vs3zO9iHGOA" width="380" youtube-src-id="vs3zO9iHGOA"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_cPa0Mb_PT_mSvahDbEx-EqF299Rpw5WFjB04BbcOSrjOfJ0s_65mMw9U7IdT38B0LBl4UPimA8DUCE13miupi1C2L02kn4sKtpLH-EKlhbEqYSug-v9TN1JCu7rf_7jaFCgcqIqyc9vp8pTsGJCkJj7zWZ156YU5OB53uxQ1BurZqhiF4OEYIZBbA/s2000/IMG_1030.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_cPa0Mb_PT_mSvahDbEx-EqF299Rpw5WFjB04BbcOSrjOfJ0s_65mMw9U7IdT38B0LBl4UPimA8DUCE13miupi1C2L02kn4sKtpLH-EKlhbEqYSug-v9TN1JCu7rf_7jaFCgcqIqyc9vp8pTsGJCkJj7zWZ156YU5OB53uxQ1BurZqhiF4OEYIZBbA/s320/IMG_1030.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Your tempered chocolate should look like this when it's cut up.</span></td></tr></tbody></table><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: helvetica;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdT91QcwwOa2gFNFr8cWSifiMD4OdZTPUe6rFefVkrURg5JMeMRFynpLqOyAkNi29KeSDO0I3eWW5LJfCfO3AJ1cJuOsj5ZsFFMXUKb213zbdJdbE0dYc78yiwfHjuzx3v-7N_JXYPuCJOmVGbKlrw9rgPBi5ctlEkp2hKTAPjeJl7PIVAyg_qj1sw7g/s2000/IMG_1337.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdT91QcwwOa2gFNFr8cWSifiMD4OdZTPUe6rFefVkrURg5JMeMRFynpLqOyAkNi29KeSDO0I3eWW5LJfCfO3AJ1cJuOsj5ZsFFMXUKb213zbdJdbE0dYc78yiwfHjuzx3v-7N_JXYPuCJOmVGbKlrw9rgPBi5ctlEkp2hKTAPjeJl7PIVAyg_qj1sw7g/s320/IMG_1337.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">There are nuts in this image of the ingredients, but they're optional, of course.</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG8SU2EobUBbo5BHd-fgtQCYWM1kSR4AzafTTHFnXp3tkxQ9Eptrl2g7FMvXxIbV6z7PHxKOf4KFoulqs5IrkiApQU3vtSmEtGss_A0xZdoCngJ7r0bdWVezvYpRpmnwJupFelO9aYts4gkuDPV84JDyp9VI2SlwD5zb0AR0j89HCnzn6jLt9UgPRWg/s2000/IMG_1039.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG8SU2EobUBbo5BHd-fgtQCYWM1kSR4AzafTTHFnXp3tkxQ9Eptrl2g7FMvXxIbV6z7PHxKOf4KFoulqs5IrkiApQU3vtSmEtGss_A0xZdoCngJ7r0bdWVezvYpRpmnwJupFelO9aYts4gkuDPV84JDyp9VI2SlwD5zb0AR0j89HCnzn6jLt9UgPRWg/s320/IMG_1039.jpg" width="240" /></span></a></div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1G2k-D6zB_w9Ju5Gnpp-fuzG4gRl_FlzWW3DpfSGtCDBJd-oz2r2owKkYSwVWhBR8c0QOgcmkITPkIrCuPZOeS0acuVFH0f8YkynZwHknBhh-8lZc0b7iV09RNO5-50wjqnFswdjxf3roll3PwAXau5OQ_cpVlnnNYkHOuAMwNhgdXE0tahK9f66sA/s2000/IMG_1063.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1502" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1G2k-D6zB_w9Ju5Gnpp-fuzG4gRl_FlzWW3DpfSGtCDBJd-oz2r2owKkYSwVWhBR8c0QOgcmkITPkIrCuPZOeS0acuVFH0f8YkynZwHknBhh-8lZc0b7iV09RNO5-50wjqnFswdjxf3roll3PwAXau5OQ_cpVlnnNYkHOuAMwNhgdXE0tahK9f66sA/s320/IMG_1063.jpg" width="240" /></span></a></div><span style="font-family: helvetica;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnK_TYAnIjfLH3MgmlWKArIuVT5IbUFFUGP61TC-mPzuM7Bjmz605b5eoA77Sc83AberUH2WyCCeTaSQDyWF1U2l5Si2lZX1mN-oy6zBwely1I_rzxsUA8AapBxvY-ToSTR3KLq5tPwa2Qg7J0yIkUMCdSfoLDURkwmHjP917PMEqnHcc7ijlSvlkHA/s2000/IMG_1066.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnK_TYAnIjfLH3MgmlWKArIuVT5IbUFFUGP61TC-mPzuM7Bjmz605b5eoA77Sc83AberUH2WyCCeTaSQDyWF1U2l5Si2lZX1mN-oy6zBwely1I_rzxsUA8AapBxvY-ToSTR3KLq5tPwa2Qg7J0yIkUMCdSfoLDURkwmHjP917PMEqnHcc7ijlSvlkHA/s320/IMG_1066.jpg" width="240" /></span></a></div><span style="font-family: helvetica;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXcaV3c8u_yaxpRADIjtzwneBjCaG6NTMOuDFrpwC9Z4f_eeeCuEa6Aq2FfQT3IvFJVfuJhD0a6-WRRocgNGkBUYmZOBh2LAiMM5Lcq0G3SBHWERRZC_R63wvkuXkNMr1chTU3WscopHsgyt-YcFDuEznKuHndqeCaFKnOmSV8PdnpP9YO88_ZZ8prw/s2000/IMG_1348.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1502" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXcaV3c8u_yaxpRADIjtzwneBjCaG6NTMOuDFrpwC9Z4f_eeeCuEa6Aq2FfQT3IvFJVfuJhD0a6-WRRocgNGkBUYmZOBh2LAiMM5Lcq0G3SBHWERRZC_R63wvkuXkNMr1chTU3WscopHsgyt-YcFDuEznKuHndqeCaFKnOmSV8PdnpP9YO88_ZZ8prw/s320/IMG_1348.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">These will be frozen for baking at a later date.</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hHB0BjOhxTpbF1rmMIEN7sPgQUH4Y8tQb67KvImBbDzIb98je49mQXs0ZIyZKqUcTy9s5rVnW8KJbBEaX8jh87qzVSl3sZjvx8EKkmpZU7_Zhm7XB9e7wfK96SP_RROXjHujCeLRLHBUCXHUEmX7FZ7FaQ7Ydq4AjgH4AVgPejFDqHY5XY5UrqG5Fg/s2000/IMG_1458.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hHB0BjOhxTpbF1rmMIEN7sPgQUH4Y8tQb67KvImBbDzIb98je49mQXs0ZIyZKqUcTy9s5rVnW8KJbBEaX8jh87qzVSl3sZjvx8EKkmpZU7_Zhm7XB9e7wfK96SP_RROXjHujCeLRLHBUCXHUEmX7FZ7FaQ7Ydq4AjgH4AVgPejFDqHY5XY5UrqG5Fg/s320/IMG_1458.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Layers of dark chocolate. Mmm. So good. </span></td></tr></tbody></table><span style="font-family: helvetica;"><br /><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><br /></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-51874529042842064972022-12-12T20:03:00.003-08:002022-12-27T16:06:49.936-08:00Cinnamon Toffee Almonds<div class="separator"><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKHI3Q-ov6jPjMhM57N2h-Jm_C7IA40Zrk8s6Ngu4YJpxr1y3vn1nBnjim5Y-aIfHxxtR_L2-Zqw4WRrO_5-nQnuMNuXqNpKaqbiaBtNh14TVosX3aOK16aYPZxCkoj1-_JZbH0VlFPiDkWr6DdixmEMrnj0guM8bfWmf3YK5TIZo2nctMAB4l4B4QQ/s2665/IMG_0748.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2665" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKHI3Q-ov6jPjMhM57N2h-Jm_C7IA40Zrk8s6Ngu4YJpxr1y3vn1nBnjim5Y-aIfHxxtR_L2-Zqw4WRrO_5-nQnuMNuXqNpKaqbiaBtNh14TVosX3aOK16aYPZxCkoj1-_JZbH0VlFPiDkWr6DdixmEMrnj0guM8bfWmf3YK5TIZo2nctMAB4l4B4QQ/w300-h400/IMG_0748.png" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Cinnamon Toffee Almonds</span></td></tr></tbody></table><br /></div><div><span style="font-family: helvetica;">These tasty nuts are just a variation on the butter toffee pecans two posts ago. I decided to make them after finally giving up on finding the <a href="https://www.samsclub.com/p/members-mark-salted-caramel-churro-almonds/P03005736" rel="nofollow" target="_blank">Salted Caramel Churro Almonds</a> that had been available at Sam's Club earlier this year. They have been out of stock for months now. </span></div><div><span style="font-family: helvetica;">This recipe here is not exactly as I remember the Sam's Club almonds, but they're delicious nonetheless.</span></div><div><span style="font-family: helvetica;">Next time I will probably use fewer almonds than I did this time (I used more than noted in the recipe below) because I just don't think mine had enough of the toffee coating. I will also use more cinnamon, as I went conservative with the ones pictured, using only 1/2 teaspoon of ground cinnamon. </span></div><span style="font-family: helvetica;"><div><span style="font-family: helvetica;"><br /></span></div><span style="font-size: large;">Cinnamon Toffee Almonds</span><br /><br />Ingredients:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">3 tablespoons butter</span></li><li><span style="font-family: helvetica;">3/4 cup white sugar</span></li><li><span style="font-family: helvetica;">1/4 cup water</span></li><li><span style="font-family: helvetica;">2 cups raw almonds</span></li><li><span style="font-family: helvetica;">1/2 teaspoon kosher salt (I used Morton brand)</span></li><li><span style="font-family: helvetica;">1/2 to 1 teaspoon ground cinnamon (amount depends on your preferred level of cinnamon)</span></li></ul><span style="font-family: helvetica;">Instructions:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">In a small bowl, combine the salt and cinnamon, and set aside. Then line a cookie sheet with parchment paper and also set aside.</span></li><li><span style="font-family: helvetica;">In a large non-stick pan/skillet over medium heat, melt the butter.</span></li><li><span style="font-family: helvetica;">Add sugar and water and stir with a silicone spatula to combine.</span></li><li><span style="font-family: helvetica;">When the liquid starts to simmer and all of the sugar is melted, add the nuts.</span></li><li><span style="font-family: helvetica;">Stir continually until all water is evaporated and the sugar starts to looks crusty.</span></li><li><span style="font-family: helvetica;">Sprinkle the salt & cinnamon mixture evenly over the nuts and then stir.</span></li><li><span style="font-family: helvetica;">Continue to stir until sugar starts to look a bit shiny on the outside of the nuts--it will not get completely shiny (see pics below for reference).</span></li><li><span style="font-family: helvetica;">Pour nuts onto the prepared cookie sheet and separate the nuts as much as possible with the silicone spatula or other heat-proof utensil.</span></li><li><span style="font-family: helvetica;">Allow nuts to cool completely before enjoying. Nuts will get crunchier as they cool.</span></li><li><span style="font-family: helvetica;">Store in an airtight container.</span></li></ul><span style="font-family: helvetica;"><br />Makes about 2 1/2 cups <br /><br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97OhnWkgucUpGgS3nRlZ-SrRzw310VBxAcKIjljHJShTki1B1qMuzrirhsqCBu6XblIaGy5UPI-8jcGDgJV2c6mSk0_7LuxkZB5M9my5UDNS2Hy7wXAOOA823Wb7W-7HogtqxkRbyUHCw3-BALRLkjZ57ZHlUXWzIha1wdE3UpS8GSMX-vYo3xCqSzg/s2667/IMG_0737.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="2667" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97OhnWkgucUpGgS3nRlZ-SrRzw310VBxAcKIjljHJShTki1B1qMuzrirhsqCBu6XblIaGy5UPI-8jcGDgJV2c6mSk0_7LuxkZB5M9my5UDNS2Hy7wXAOOA823Wb7W-7HogtqxkRbyUHCw3-BALRLkjZ57ZHlUXWzIha1wdE3UpS8GSMX-vYo3xCqSzg/s320/IMG_0737.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Sugar is melted and ready for nuts.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_rf8PggeVfaJ4OPW72ySGVWHBwPr3iablm3T0lw1x9NrPe7zc0P22k76FsBSDTeuuSyNsNkPfivn7A4D6qhwNMaUNebvaueEqW1DjWfH3d6jJg1CofJB2Mp-DqnK0hQx7HXwUnYZXEIr47pm6plSX7mqAmM_vIy3ecpVr4KVFQOlmrCryk0M_OGFKQ/s2671/IMG_0739.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2671" data-original-width="2000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_rf8PggeVfaJ4OPW72ySGVWHBwPr3iablm3T0lw1x9NrPe7zc0P22k76FsBSDTeuuSyNsNkPfivn7A4D6qhwNMaUNebvaueEqW1DjWfH3d6jJg1CofJB2Mp-DqnK0hQx7HXwUnYZXEIr47pm6plSX7mqAmM_vIy3ecpVr4KVFQOlmrCryk0M_OGFKQ/s320/IMG_0739.png" width="240" /></a></div><span style="font-family: helvetica;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dVu4V3TFRBwe2Ve2Eq6yNqMwTiLubSXLPkpaMbLf9QpVqCeVeJktGK8W71Oks0Cs75R3hWb021sYW9KtioM3_fSjBDhn1JDvF0AJDfXzFtxefxaDgItOg89pOO46jXtWEI8LIBK1lARKDY5m5q9twdLy0rDeCGENjen-cNpXcF3A6vrLPdd_aAgvcA/s2665/IMG_0741.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2665" data-original-width="2000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dVu4V3TFRBwe2Ve2Eq6yNqMwTiLubSXLPkpaMbLf9QpVqCeVeJktGK8W71Oks0Cs75R3hWb021sYW9KtioM3_fSjBDhn1JDvF0AJDfXzFtxefxaDgItOg89pOO46jXtWEI8LIBK1lARKDY5m5q9twdLy0rDeCGENjen-cNpXcF3A6vrLPdd_aAgvcA/s320/IMG_0741.png" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add salt & cinnamon when nuts look like this.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6YzmePTgn8_S64cPh3WGKmkD4ybR9VSZOXUbk5AqsgXbPJsZ_usuJfLZ1ZpnCR35rthslUKgDMjvVYUfznbIxssLg12gRj0DYoxS-NcaX_XppZW6hu3L78-g-eiGXuoHRduhxm_N9l5izCgIQ2ISr--dF15Bzk15lFLa0RIjuxFeKhtErzHoX1YE_A/s2668/IMG_0744.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2668" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6YzmePTgn8_S64cPh3WGKmkD4ybR9VSZOXUbk5AqsgXbPJsZ_usuJfLZ1ZpnCR35rthslUKgDMjvVYUfznbIxssLg12gRj0DYoxS-NcaX_XppZW6hu3L78-g-eiGXuoHRduhxm_N9l5izCgIQ2ISr--dF15Bzk15lFLa0RIjuxFeKhtErzHoX1YE_A/s320/IMG_0744.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli4RNAJiefGOGYQFAkQHWfgQSEJS4awXppY5H215veGy89u7N1uJVY3VKirLDWBACoeDWAUQzQH4COaGB4_NMAchUAgojyyRjK1MpVld4JnTLHw5AzGUpkT_4MVyH2LcaKkNRURvUun8SYoQHfJU4S3Q-JT22Xw_YcFLChpBXrw9ihbMqMoxioWEFOw/s2668/IMG_0745.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2668" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli4RNAJiefGOGYQFAkQHWfgQSEJS4awXppY5H215veGy89u7N1uJVY3VKirLDWBACoeDWAUQzQH4COaGB4_NMAchUAgojyyRjK1MpVld4JnTLHw5AzGUpkT_4MVyH2LcaKkNRURvUun8SYoQHfJU4S3Q-JT22Xw_YcFLChpBXrw9ihbMqMoxioWEFOw/s320/IMG_0745.png" width="320" /></a></div><br />Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-27716513475821618532022-12-08T20:07:00.004-08:002022-12-27T16:10:42.171-08:00Heidi's Pecan Pie<div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><span style="font-family: helvetica;"><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eIQevwDtN_XSX5hnt4kRgI7cgws0luJZEq86623egDwoPuHCIJFNoU05KznB7wFzS03MFbgnzy0MCuzbxmS_66Yq8vCHhtcmcE9PUw3qY3Ma13pcvBJhznKdwd5NI_TQ2yPmvsRUAVQ_BS_bv9YIpSq55ax1IeglzE8MqL8-3qEFlrck34DC0kz89A/s2002/IMG_0755%20(1).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eIQevwDtN_XSX5hnt4kRgI7cgws0luJZEq86623egDwoPuHCIJFNoU05KznB7wFzS03MFbgnzy0MCuzbxmS_66Yq8vCHhtcmcE9PUw3qY3Ma13pcvBJhznKdwd5NI_TQ2yPmvsRUAVQ_BS_bv9YIpSq55ax1IeglzE8MqL8-3qEFlrck34DC0kz89A/w300-h400/IMG_0755%20(1).jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="font-family: Times; text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Heidi's Pecan Pie</span></td></tr></tbody></table></div></td></tr></tbody></table><span style="font-family: helvetica;"><br /></span></div>Last Thanksgiving was the first time I ever actually tasted pecan pie. Call me an apple-pie-person. At any rate, my dear sister-in-law Heidi always makes the pecan pie for Thanksgiving dinner. She really just follows the recipe on the back of the <a href="https://www.karosyrup.com/" rel="nofollow" target="_blank">Karo Syrup</a> bottle, with one small tweak: she adds a teaspoon of butter flavor/extract, and it really makes all the difference in the world.</span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">The fact that Heidi's pecan pie is superior to other pecan pies was proven to me yesterday when I tried some Perkins Restaurant pecan pie that was left over from our holiday meeting at work. The pecan pie tasted <i>fine</i>, but not <i>delicious</i>, and not really worth the calories, in my opinion. (Sorry, Perkins.) The big difference, I think, was the butter flavor. Mmmm.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">So, if you are already a pecan pie fan, or are open to the idea, give this recipe a whirl. Hopefully you'll enjoy it as much as I have. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">(Note: The pie picture here is a half-recipe pie baked in a 6-inch glass pie pan.)<br /><br /><br /><span style="font-size: large;">Heidi's Pecan Pie</span></span><div><span style="font-family: helvetica;"> -- Adapted from <a href="https://www.karosyrup.com/recipe/homemade-pecan-pie/" rel="nofollow" target="_blank">Karo Syryp's Homemade Pecan Pie recipe</a><br /></span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Ingredients:<br /><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 cup light corn syrup</span></li><li><span style="font-family: helvetica;">3 eggs, beaten lightly, room temperature</span></li><li><span style="font-family: helvetica;">1 cup white sugar</span></li><li><span style="font-family: helvetica;">2 tablespoons butter, melted & cooled</span></li><li><span style="font-family: helvetica;">1 teaspoon vanilla extract</span></li><li><span style="font-family: helvetica;">1 teaspoon <a href="https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/butter-extract">butter flavor/extract</a></span></li><li><span style="font-family: helvetica;">1 3/4 cup pecans (about 8 oz)</span></li><li><span style="font-family: helvetica;">1 unbaked 9-inch pie crust (see recipe below)</span></li></ul>Instructions:<br /><ul style="text-align: left;"><li><span style="font-family: helvetica;">Preheat oven to 350 degrees Fahrenheit and line a baking sheet with foil or parchment.</span></li><li><span style="font-family: helvetica;">Place the corn syrup, eggs, sugar, butter, vanilla extract, and butter flavor/extract into a bowl and stir with a spoon.</span></li><li><span style="font-family: helvetica;">Stir in the pecans.</span></li><li><span style="font-family: helvetica;">Place the unbaked pie crust onto the prepared baking sheet, and then pour the liquid & pecan mixture into the pie crust.</span></li><li><span style="font-family: helvetica;">Bake at 350 degrees for 60-70 minutes, or until the internal temperature of the pie reaches 200 degrees Fahrenheit.</span></li><li><span style="font-family: helvetica;">Remove from oven and place on a wire rack to cool completely and then refrigerate so the pie can set up. After that you can serve cold or at room temperature.</span></li><li><span style="font-family: helvetica;">Cover and store leftovers in the refrigerator.</span></li></ul><br />Makes 1 9-inch pie<br /><br />(Note: the pie pictured here is a half-size pie.)</span></div></div><div><span style="font-family: helvetica;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW9GaQaisauNrJxExi-YYWCisY9L_sOKvMoZTbdBWxls74UNj4yqwzREHAmKZNGdVIVF4l8lgresfEhAL4WBVUEz82_NKXDbozWAEHZJrg9tReLultVIHg0NBs-MQUEr4l7K3q8-mVcQofI1KVXea8XLTPoz7h-PnsJSWtAfvGoXdMowc8PFNyDa3Qg/s2003/IMG_0725.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2003" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW9GaQaisauNrJxExi-YYWCisY9L_sOKvMoZTbdBWxls74UNj4yqwzREHAmKZNGdVIVF4l8lgresfEhAL4WBVUEz82_NKXDbozWAEHZJrg9tReLultVIHg0NBs-MQUEr4l7K3q8-mVcQofI1KVXea8XLTPoz7h-PnsJSWtAfvGoXdMowc8PFNyDa3Qg/s320/IMG_0725.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Liquid ingredients mixed and ready for pecans</td></tr></tbody></table><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YstzYG0fm1yG46uE-GLF6b9Ibrz84Wa7hqDFfe_wDeyFJ5lKfa4_TBYFGZZsRixfSfvXZPdBWAJsSZ3HVN79PVbl6IFp2gm-LC7rH06QaMVcl3PIS4I945q0xpwJK0Y2uxY0F3_va1HlcDbQV6c-2V1ZbPIJ_ogw4MxRJfr45zQ_AZxczkEMNW7y6g/s2001/IMG_0726%201.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2001" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YstzYG0fm1yG46uE-GLF6b9Ibrz84Wa7hqDFfe_wDeyFJ5lKfa4_TBYFGZZsRixfSfvXZPdBWAJsSZ3HVN79PVbl6IFp2gm-LC7rH06QaMVcl3PIS4I945q0xpwJK0Y2uxY0F3_va1HlcDbQV6c-2V1ZbPIJ_ogw4MxRJfr45zQ_AZxczkEMNW7y6g/s320/IMG_0726%201.png" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKdlmyQkHv8kDFoF3Yi-F9u-nctJAXd6MAMJ6qYFSZRNnlB0eLm5vpGdTOqXFg12uDU8R_CQ8jAy5740qeVGYV4_es5JM55_KQYbcLHaiqTxPmeQpw76TDlMrOstEmS9vRURS_qRTtQRmeZkB9NrCdxyxLCk5HX-qoXBi9zjE5vL43vbn-46kWWs_XQ/s2006/IMG_0727.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2006" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKdlmyQkHv8kDFoF3Yi-F9u-nctJAXd6MAMJ6qYFSZRNnlB0eLm5vpGdTOqXFg12uDU8R_CQ8jAy5740qeVGYV4_es5JM55_KQYbcLHaiqTxPmeQpw76TDlMrOstEmS9vRURS_qRTtQRmeZkB9NrCdxyxLCk5HX-qoXBi9zjE5vL43vbn-46kWWs_XQ/s320/IMG_0727.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz2yC5j6goCHOiNdgaRMp-iBqnUFonvrV07EY1R9_owGZuPJK4yEHmOtaajWosrkTFLjrYLr9P8FtiMsdir562CSNHvs8oMwynbwDSyAgTjhE1EzUSWlZYFRSHM1QD1guF-NnQyBwhl-iqug31dWc5gZTFchXXnfwc-MiGSrkl9jmORK6k7PxMwUk4Q/s1998/IMG_0730.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1998" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz2yC5j6goCHOiNdgaRMp-iBqnUFonvrV07EY1R9_owGZuPJK4yEHmOtaajWosrkTFLjrYLr9P8FtiMsdir562CSNHvs8oMwynbwDSyAgTjhE1EzUSWlZYFRSHM1QD1guF-NnQyBwhl-iqug31dWc5gZTFchXXnfwc-MiGSrkl9jmORK6k7PxMwUk4Q/s320/IMG_0730.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">You'll end up with quite a bit of pie crust scraps.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCCFVdDVyL_JVc1FlckzFFE6quKXBaQE-W38RXS2Q7pjUhIlBmgoUTvv0LVZzvtiY_XxfZRMv5gLgvpdJMiKVJcpw2zWUgrGYGdzCmTDEpM8QaYwxSyaeLGPSEgc5rxPA4apDOABP1fdiWc_CooGHFh0VxfceMb4d6AwcUcx09FzaVxUBowwFkTVf4A/s1998/IMG_0732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1998" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCCFVdDVyL_JVc1FlckzFFE6quKXBaQE-W38RXS2Q7pjUhIlBmgoUTvv0LVZzvtiY_XxfZRMv5gLgvpdJMiKVJcpw2zWUgrGYGdzCmTDEpM8QaYwxSyaeLGPSEgc5rxPA4apDOABP1fdiWc_CooGHFh0VxfceMb4d6AwcUcx09FzaVxUBowwFkTVf4A/s320/IMG_0732.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_eltg3OgqjgKKWMbpx47r2-W2wUpvjEqeoqo5zX2V40QJdnEHsNskAQcHo8kjfTy5ZpxHC-C07BX--LRcwo3N9Sps57QMr0im0wmKOH-poJqZkYdjWmiiX2wv3WuTZ1nNU0ZhiS8_Bq6YIsQGW7NKN1kMv7rQchxKQpOzKbN_c7IzNnzVAcHJoFtSQ/s1500/IMG_0753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1477" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_eltg3OgqjgKKWMbpx47r2-W2wUpvjEqeoqo5zX2V40QJdnEHsNskAQcHo8kjfTy5ZpxHC-C07BX--LRcwo3N9Sps57QMr0im0wmKOH-poJqZkYdjWmiiX2wv3WuTZ1nNU0ZhiS8_Bq6YIsQGW7NKN1kMv7rQchxKQpOzKbN_c7IzNnzVAcHJoFtSQ/s320/IMG_0753.jpg" width="315" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3N2lUggFX3ZPnvl1_HxuybiJWPPDoiVTQmSYCmuCNrGc9UOmLLTFH7hw77XXVtU_CgE0OG1oSgyMDo1YR2XkmXdX3bxm7RTLccUd0HmQ4LhApULzElcv1JwzHhdPmceMA5QA6AS7VDd4yernROrf6YxRzg3jwlIdsbCw_X_JujO5wdLbJnsNgTPL7A/s1920/IMG_0757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1920" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3N2lUggFX3ZPnvl1_HxuybiJWPPDoiVTQmSYCmuCNrGc9UOmLLTFH7hw77XXVtU_CgE0OG1oSgyMDo1YR2XkmXdX3bxm7RTLccUd0HmQ4LhApULzElcv1JwzHhdPmceMA5QA6AS7VDd4yernROrf6YxRzg3jwlIdsbCw_X_JujO5wdLbJnsNgTPL7A/s320/IMG_0757.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH-k_6bILjuk8wB8k5kDd-TMjTvIgzraqaHQgyntsBJdFu1PPMT0jq2vDAnSN3bJ9Yb-kVGF33vr-mwwT6mjos-TM-JUluiN_M5qvY-u0-dTIGi460pa40ZpX9vGZM4P3osWGkNX7uNProwC_yivUvHdYWaa3Ehq5PisQMbhhTWTp2lII7lZzTK6Qkg/s2169/IMG_0759.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2169" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH-k_6bILjuk8wB8k5kDd-TMjTvIgzraqaHQgyntsBJdFu1PPMT0jq2vDAnSN3bJ9Yb-kVGF33vr-mwwT6mjos-TM-JUluiN_M5qvY-u0-dTIGi460pa40ZpX9vGZM4P3osWGkNX7uNProwC_yivUvHdYWaa3Ehq5PisQMbhhTWTp2lII7lZzTK6Qkg/s320/IMG_0759.jpg" width="221" /></a></div><br /></div><div><span style="font-family: helvetica;"><br /></span></div></div><div><span style="font-family: helvetica; font-size: large;">Pie Crust</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Ingredients: </span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 1/4 cups all-purpose flour, plus more for dusting</span></li><li><span style="font-family: helvetica;">1/2 teaspoon salt</span></li><li><span style="font-family: helvetica;">4 tablespoons butter, cut into 1/2 inch pieces</span></li><li><span style="font-family: helvetica;">3 tablespoons vegetable shortening</span></li><li><span style="font-family: helvetica;">3-4 tablespoons ice cold water</span></li></ul></div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Place flour and salt in a medium size bowl and stir to distribute the salt evenly.</span></li><li><span style="font-family: helvetica;">Cut in the 4 tablespoons of butter until butter is in 1/4-inch chunks.</span></li><li><span style="font-family: helvetica;">Cut in the vegetable shortening until the shortening is in 1/4-inch chunks, and the butter is cut pretty finely.</span></li><li><span style="font-family: helvetica;">Add the cold water to the mixture by sprinkling in one tablespoon at a time while you toss with a fork. </span></li><li><span style="font-family: helvetica;">After you've added 3 tablespoons of water, try squeezing the dough together. If it does not stick well, add up to 1 more tablespoon of water and mixt just until combined. You will have a lot of dry parts, but that's okay.</span></li><li><span style="font-family: helvetica;">Start pressing and squeezing the dough to form a cohesive ball. Try not to overwork the dough or else you'll end up with a tough crust.</span></li><li><span style="font-family: helvetica;">Once the dough is cohesive, place a 1 foot piece of plastic wrap on the counter and then try to form the dough into a disk on top of the plastic. Smoosh the disk to about 6-7 inches in diameter. Wrap the dough in the plastic wrap and refrigerate while you prepare the pie filling.</span></li><li><span style="font-family: helvetica;">Roll the dough to a thickness of 1/8 inch. </span></li><li><span style="font-family: helvetica;">If dough is nowhere near a perfect circle shape, cut off a piece that sticks out, dab with a little water, and place on a spot that needs more dough. Continue to roll out until you have a circle of crust that will fill the pie plate.</span></li><li><span style="font-family: helvetica;">If you're not sure what to do at this point, you're probably best off going over to Youtube to see how other people form and shape their pie crust. My words won't do the process justice.</span></li><li><span style="font-family: helvetica;">Makes one 9-inch pie crust </span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhBgahFtQDI2HSLgGa5tQc_ZiJTwjFyZzxFapnSRzIzleLsl4pxf6IuA7oYAfBDGUKvFCShkxgFhwzDpLaNF82WiCvuzX7DKrrv94FshrpVglWGVZozFhHqb0FMwmp8DfosXLQdBvnY-jfsgJtAprjk9iZ4mLUltM__wVOwqxXNxfGiAdYacAIBTIvQ/s2003/IMG_0720.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2003" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhBgahFtQDI2HSLgGa5tQc_ZiJTwjFyZzxFapnSRzIzleLsl4pxf6IuA7oYAfBDGUKvFCShkxgFhwzDpLaNF82WiCvuzX7DKrrv94FshrpVglWGVZozFhHqb0FMwmp8DfosXLQdBvnY-jfsgJtAprjk9iZ4mLUltM__wVOwqxXNxfGiAdYacAIBTIvQ/s320/IMG_0720.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Mixture before adding water</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWGkrwKcoRZFnHK_DDo-4RR9vV17FP3WaW6fAi8P9qrP0MVxdaAX9xZb-GHKe0n_bibenYvHak1a30UH33_nhMNgh108ABD1p18mzodVVVIoHpmlw0QSWWuTij03Q0BXneAcawlkqK7SijYWJDYL4a6miYI62JbmLyMy7EzGI11fUijKAkGzEZUh97g/s1998/IMG_0721.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1998" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWGkrwKcoRZFnHK_DDo-4RR9vV17FP3WaW6fAi8P9qrP0MVxdaAX9xZb-GHKe0n_bibenYvHak1a30UH33_nhMNgh108ABD1p18mzodVVVIoHpmlw0QSWWuTij03Q0BXneAcawlkqK7SijYWJDYL4a6miYI62JbmLyMy7EzGI11fUijKAkGzEZUh97g/s320/IMG_0721.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">After stirring in water</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM8HJs9AEb28vrkNZsUyALd4z70W_2NFGro05Cr7ya8jNm0tQSDY-Q4q8iMPPVVbW_G6s0ToqgsUafavD6oV-Of2OvLrPM6aSURf_Pyg1x3yQ8laSaHOU-t7weoK7S5R2R5skytEJNtM8bfcN8akH6yY2QeGLoqX6MUY_SYY9jpDgWxFtvu75G0cgNQ/s2006/IMG_0722.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="2006" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM8HJs9AEb28vrkNZsUyALd4z70W_2NFGro05Cr7ya8jNm0tQSDY-Q4q8iMPPVVbW_G6s0ToqgsUafavD6oV-Of2OvLrPM6aSURf_Pyg1x3yQ8laSaHOU-t7weoK7S5R2R5skytEJNtM8bfcN8akH6yY2QeGLoqX6MUY_SYY9jpDgWxFtvu75G0cgNQ/s320/IMG_0722.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">The cohesive mass</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZIoUfCKyySrM0gFuCWsaE2t2KlFm-L0RqnrfKPg8Dglzm3HxOYK4WptL4UF6gyjHXKWIF0MK2W4V2Xlk-3ViNdIIZBB_mcJH73aqgECq21Loy1sIO_yNKMQPxrLQvwKAx0aLXCST5xrjmBg3nJL2GQ_SuRmI_0Cej4uOweJKk-sJpxT6jsadCsVvkw/s1998/IMG_0723.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1998" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZIoUfCKyySrM0gFuCWsaE2t2KlFm-L0RqnrfKPg8Dglzm3HxOYK4WptL4UF6gyjHXKWIF0MK2W4V2Xlk-3ViNdIIZBB_mcJH73aqgECq21Loy1sIO_yNKMQPxrLQvwKAx0aLXCST5xrjmBg3nJL2GQ_SuRmI_0Cej4uOweJKk-sJpxT6jsadCsVvkw/s320/IMG_0723.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Wrapped and ready for refrigeration</span></td></tr></tbody></table><br /><span style="font-family: helvetica;"><br /></span></div></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-18548691444717943432022-04-03T13:54:00.007-07:002022-12-21T12:41:51.332-08:00Butter Toffee Pecans<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCNuhgfBpNwvXVHNs4CgKfEMCSDCFkwfTf32OH2A7UQxxvSABBvO6KIPuW-rgEh71BTJdYm9_4CkAcOlzCFh5DWxbHDorAuTNzS7yNenHfnNB652PpVGO4SGrzlNQCLLJqgYGT5WXR39zs8TDHJF_K8zh5aOOpkEYYicqzCIB3pziILx6x59VjIxtig/w400-h400/toffee%20pecans%20in%20bowl.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica; font-size: small; text-align: start;"> </span><span style="font-family: helvetica; font-size: small; text-align: start;">Butter Toffee Pecans</span></td></tr></tbody></table><span style="font-family: helvetica;"><span style="font-size: x-small;"><span> </span></span><br /><br />These pecans have been a bit of an obsession for me for a few years. I don't really think they're actually like the <a href="https://www.blogger.com/#">Savannah's Candy Kitchen</a> glazed pecans that I've missed since the pandemic closed their Atlanta Airport location, but they ARE much like the butter toffee pecans I bought at <a href="https://www.blogger.com/#">H.E.B.</a> on our trip to Houston. This is good enough for me.<br /> <br />The sweet candy coating is thick in some spots and barely there in others--just the way I like it. These butter toffee pecans are so flavorful and rich, that just a few satisfy my sweet tooth. <br />When I made this batch, I used toasted pecans, but next time I will use raw ones because the candying process made these pecans almost a little too well done. Still tasty, but not quite perfection.<br /><br />I suppose this method of making candied nuts would work on other nuts. The recipe below is sort of a conglomeration of different recipes I found on Pinterest. Since I tweaked and borrowed from so many recipes, though, I'm writing down here what I did so I will be able to recreate these the next time I want to make them, which could be a while. (My memory isn't as sharp as I'd like it to be sometimes.)<br /><br />So there you go, my rambling preface to these delicious nuts. (Insert sound of a middle school boy giggling.)<br /><br /></span><h2 style="text-align: left;"><span style="font-family: helvetica;"> Butter Toffee Pecans</span></h2><span style="font-family: helvetica;"><b>Ingredients:</b><br /><ul style="text-align: left;"><li><span style="font-family: helvetica;">2-3 tablespoons butter</span></li><li><span style="font-family: helvetica;">3/4 cup granulated sugar</span></li><li><span style="font-family: helvetica;">1/4 cup water</span></li><li><span style="font-family: helvetica;">2 cups raw pecan halves</span></li><li><span style="font-family: helvetica;">1/2 teaspoon kosher salt (I used Morton's brand)</span></li></ul></span><div><span style="font-family: helvetica;"><span><b>Instructions:</b><br /><br />Prepare a cookie sheet by lining it with parchment paper and set aside.<br /><br />In a large non-stick pan/skillet set over medium heat (err on the low side here, so as to not burn the sugar), melt butter and then add the sugar and water. Stir gently with a silicone spatula and bring to a simmer.<br /><br />Once it's simmering and it seems the sugar is melted, add the pecans and stir to coat.<br /><br />Continue to stir and coat for a while. The water will evaporate and the sugar will get grainy and look terrible. <br /><br />Sprinkle the salt evenly over the sugary pecans, and continue to stir.<br /><br />Eventually, the sugar will start to melt and get shiny. Keep stirring until most of the sugar has that shiny appearance and there is only a little bit of grainy-looking sugar left in the crevases of the pecans.<br /><br />Pour pecans onto the prepared parchment-lined baking sheet and use the silicone spatula to spread the nuts out and separate the ones that are stuck together. At this point you can either use two silicone spatulas, or get two forks out for this job. See what works for you.<br /><br />When pecans are mostly separated, allow to cool completely before tasting. Serve/eat or store in an airtight container until ready to serve/eat.<br /><br />Makes a little over 2 cups of butter toffee pecans (honestly, I haven't measured)<br /><br /></span><br /><span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxOObtZCTqJz64fdM7SHb_QJmDWcNqe3if1d1PdKlg1kb0fg6dPQ6JncKNzMDFFzI0NlADarFmyUBp6_D4Smmu_XvNrGQNzhHS_5laHSuOR6qadNp66j_MG5GXhG2rQDDK5BTnqHBHB01BFPk7fDfTEq6i3E_cnL1VJlpTQ-2b6LDzDq12tQadkGzzw/s320/toffee%20pecans%20start.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Butter, sugar, and water</span></td></tr></tbody></table><span style="font-family: helvetica;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWBe3-wWOfjKz4tR9ozZg-Eso0nWB2ZSdXczLsxmFAO-mw-YuczXUhgGbDzlBOe6Lf9FUB9T5xg1Yhcm4aFke9B2hLxinZewI80kCwr6HIGQ-No9ROzpA3eBP22XrEt5qM4Xc_eJsgAauZb3DKiiEAvTDYl019bDuPSwcr9cr2o3QvwXenFRdgK7Ovg/s320/toffee%20pecans%20step%202.jpg" style="margin-left: auto; margin-right: auto;" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add pecans to liquid.</span></td></tr></tbody></table><span style="font-family: helvetica;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2P5PB-9pQu1nZWnC9uQin7-_sCZiCXRSXQuXnfsrMVZhcjXiAq4Dg6D8vmZRi0BO_uJhGuVkJShWjdYIduq3a1PgYphWEqO5Ebxh8jrPnNwAwH3Yh430kItrAzJdNqjFjUqVbU1r0iBVsWIueedVcLqIc5blUwLJUWG3Dk6P7OOK6t1BMtizEW_fLQ/s320/toffee%20pecans%20step%203.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Stir.</span></td></tr></tbody></table><span style="font-family: helvetica;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvmezwL_4JPBbQWpId1dH0PH1wrHmzHZw3jNba3DosuptVbe9aY8y1LgPB88NUhy99MvjKGnbEjEv_RZQ9d2rv7DtmnuNU9oL_yK-bENzRYrQ_3GwzFF3D-8r_4iBPbcmmCXhONEDBI6BIQHly5-8CgyRKk6xzWsgYMN5L7EnM6dNRHm6GtyIa5CLTw/s320/toffee%20pecans%20step%204.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Sugar will look grainy before it gets shiny</span></td></tr></tbody></table><span style="font-family: helvetica;">.<span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9KjCHc526YDmv6d5DHEFahqrDFdYfnuOIyLroBXOGDIOAmJmp9d4QaVa5vHQqs8Zmbw3TeyirVW0Wl_pCOV5c0RPVaP1uqmgX2hSQTmSc-UTQQw_tj4xmRUJA8NcdVQlzJgGh8QpijVx-qYlbnfDMSBq5BTal_hZITkybkRWrh4y8lte6__0IXLxzg/s320/toffee%20pecans%20step%205.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Nuts start to clump together as sugar melts.</span></td></tr></tbody></table><span style="font-family: helvetica;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRP3h-Wc2Zcm8qtcOEJWyWRlJc-XlnpYXt-9bQh0kYWY0MEsoAMLoimW6YXbqpBo0a5Q2b-Sfh3JhtINTXc3DFFnAYIBsHJ840hvHtWPLNBnCr4fiyb15mhh5Go94fZIclBTiO41w9UdkVd2nhb9wF7SGJKuCiPUyL-uwI4Ho5wFfCJ6DoRbckooTkw/s320/toffee%20pecans%20step%206.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Stir until all nuts are shiny.</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbcq_equHejilhmnSHdUTeoeCokTQEBPhNkTR8sDkn34pr_HCtGolcp2vvNThNEVDSzxlLvhuEVj_WNwudotJBmFKhZTJ-gJnRCDwRUGo7_5pOasl5qfawM8-E6Gs94QtJPXpm-sJYE0Bj5z0ziZPos-1849XrFzpk52wZcRlYhK9OPVLx65wPsrIbA/s320/toffee%20pecans%20step%207.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Pour nuts onto parchment lined pan.</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qdDKc0oPfUnLTh9shxwjAqFxAXR3Nyahf2nCtokKotQPQ8GAgENIUUKXinQxIfVrNnas-6VOirVgZI8OlFTvVY2xKjolZAQY8t-S8y4qJQ52hY1JMWmKw8P_coa2JiZjLoUnB47r4gdnLc7rKKmTRmBN89b6AVrlfsLmhtxRsjH9q_9Nk44L-HKVPw/s320/toffee%20pecans%20done.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Nuts are separated and cooling.</span></td></tr></tbody></table><span style="font-family: helvetica;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.blogger.com/#" style="margin-left: auto; margin-right: auto;"><span style="font-family: helvetica;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVLUGN5L19S3HhpP01LdSwDGPebquxRjqlF6Yn5nEmzq17pCfSwRiyuR7PMg5Om0iO5iEqQpw5_HPeeWgrv5Lseoesno78ngBXhy7RhZNPRMf_Qs1ZfqaKzaTYYsfB0pQ7hetj6co9aUBepJmJ2oGPR8RfbMIObcbS8zsoEOou8VSTq5ztlY3jABsSw/s320/toffee%20pecans%20done%20close.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Shiny, crisp, sweet, and delicious</span></td></tr></tbody></table><span style="font-family: helvetica;"><br /><span></span><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com1tag:blogger.com,1999:blog-8798962679846491705.post-36553006473255559862022-04-02T18:01:00.000-07:002022-04-02T18:01:06.041-07:00Macadamia Nut Shortbread Cookies<span style="font-family: helvetica;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkE9fqBOSdAd499acpzFso2Pa48yxGcx8p7ullDrTqvSRmNY3LAV6xsKBtLyeki_X0a5ZftNDT2iQX1sPQkJYtcLXNdsBLlDDGfESi7pN6UeLxOvo-SWZyasZBEzK9Rkp3ArE_LXF6yFrkoT2otf1QhHnJPhFQB8QaV3aBDYwrjxAAQghrnQ5XQK3Jg/s450/mac%20shortbread%20close.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkE9fqBOSdAd499acpzFso2Pa48yxGcx8p7ullDrTqvSRmNY3LAV6xsKBtLyeki_X0a5ZftNDT2iQX1sPQkJYtcLXNdsBLlDDGfESi7pN6UeLxOvo-SWZyasZBEzK9Rkp3ArE_LXF6yFrkoT2otf1QhHnJPhFQB8QaV3aBDYwrjxAAQghrnQ5XQK3Jg/w400-h400/mac%20shortbread%20close.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Macadamia Nut Shortbread</span></td></tr></tbody></table><br /><br />These delightful shortbread cookies are a variation on another shortbread cookie recipe. To the previous recipe I added more sugar in the form of granulated white sugar and a little salt. I really like the results. These cookies are buttery, crisp, tender, and just sweet enough. </span><br /><div><span style="font-family: helvetica;">If you don't have macadamia nuts, pecans or almonds would work great too.</span></div><div><span style="font-family: helvetica;">If you decide to make these, be sure to use fresh, quality ingredients because the simplicity of the ingredients ensure you will taste each one. </span><span style="font-family: helvetica;">Today I used Kerrygold butter, and I think it really made these more delicious. </span></div><div><span style="font-family: helvetica;"><br /></span><div><span style="font-family: helvetica;"><br /><span style="font-size: large;">Macadamia Nut Shortbread Cookies</span><br /><br /><b>Ingredients:</b><br /><ul style="text-align: left;"><li><span style="font-family: helvetica;">1 1/2 cups real butter, softened but still cool</span></li><li><span style="font-family: helvetica;">1 cup powdered sugar (shaken to level)</span></li><li><span style="font-family: helvetica;">1/4 cup granulated white sugar</span></li><li><span style="font-family: helvetica;">2 tsp. vanilla extract</span></li><li><span style="font-family: helvetica;">2 cups <a href="http://food-pusher.blogspot.com/2011/05/king-arthur-flour-best-flour.html">King Arthur unbleached all-purpose flour</a> (shaken to level)</span></li><li><span style="font-family: helvetica;">1 scant cup cornstarch</span></li><li><span style="font-family: helvetica;">1/2 teaspoon salt </span></li><li><span style="font-family: helvetica;">1 cup finely chopped roasted macadamia nuts, or other preferred nut</span></li><li>1/2 to 3/4 cup sugar for rolling</li></ul></span><div><div><span style="font-family: helvetica;"><b>Instructions:</b></span></div><div><span style="font-family: helvetica;">Preheat oven to 375°F.</span></div><div><span style="font-family: helvetica;">In a large mixer bowl, cream together the butter, powdered sugar and white sugar until light and fluffy.</span></div><div><span style="font-family: helvetica;">Add the vanilla and mix.</span></div><div><span style="font-family: helvetica;">Add the flour, cornstarch and salt, and mix just until combined.</span></div><div><span style="font-family: helvetica;">Mix in the nuts being careful to not overmix.<br /></span><div><span style="font-family: helvetica;">Shape dough into 1-inch balls. Roll each ball in sugar and place on cookie sheet lined with parchment paper. </span></div><div><span style="font-family: helvetica;">Flatten with a greased cookie stamp or flat-bottomed glass.</span></div><div><span style="font-family: helvetica;">Bake for 11-13 minutes or until edges are lightly browned. </span></div><div><span style="font-family: helvetica;">Remove shortbreads to wire racks to cool. Store in an airtight container.<br /><br />Makes about 5 dozen 2-inch cookies</span></div></div></div></div></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPLZuz-7LroX8pLFxhIFT8nfFLBRX1-nbKlpcEy0Q09VQUryRMLPuKFo4RJjisUOdLv_xolwy8d9UvpMJpBhRdB8d4617sjgiKbw_Y0MDaomN93ygucpQVH1Vs8-ResTpBHpph3CZVqQNxMyYlJjH6x1Zv78bvkNf9iRh1FFxapzYrdC-VsEC2ugq8A/s450/macadamia%20shortbread%20dough.jpg" imageanchor="1" style="font-family: Times; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPLZuz-7LroX8pLFxhIFT8nfFLBRX1-nbKlpcEy0Q09VQUryRMLPuKFo4RJjisUOdLv_xolwy8d9UvpMJpBhRdB8d4617sjgiKbw_Y0MDaomN93ygucpQVH1Vs8-ResTpBHpph3CZVqQNxMyYlJjH6x1Zv78bvkNf9iRh1FFxapzYrdC-VsEC2ugq8A/s320/macadamia%20shortbread%20dough.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Dough ready to scoop</span></td></tr></tbody></table><div style="text-align: right;"><span style="font-family: helvetica;"></span></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUFQDDP-OalAgMKkQFhKR8NHk0OHKnvpkTvNq3_TnLDlEs--poO9AW1IKH7XFnEp9gZV8e_7D_qi1BVc0Po3shxxa6RyKSA7VFyk-g82umtq2cuKg_tElR0FQbZ_Hq14xg6xw9IqOQURhO4LzbkmwaS6-3slxhv6NmKgEuQL6zgOP2v2rgQs5_u175A/s450/mac%20shortbread%20dough%20balls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUFQDDP-OalAgMKkQFhKR8NHk0OHKnvpkTvNq3_TnLDlEs--poO9AW1IKH7XFnEp9gZV8e_7D_qi1BVc0Po3shxxa6RyKSA7VFyk-g82umtq2cuKg_tElR0FQbZ_Hq14xg6xw9IqOQURhO4LzbkmwaS6-3slxhv6NmKgEuQL6zgOP2v2rgQs5_u175A/s320/mac%20shortbread%20dough%20balls.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Dough balls rolling in sugar</span></td></tr></tbody></table><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOv2XWMV_-7fSIAFmr23O_LviNKyhdq1ywA7EAazdrsSFowA_XKu5ERrEYWzVrcIvMcRVc6TUUdZP_Gpo4EdxR2OTbgJecdUXFyRUxdmZKs0Mbj5KZdzmkdTKWNONRgH9b6zWyylc87JjF6mbud2EqhD9tfQCvT6IrDWh82zprKJrrLFHklpigME6lw/s4032/mac%20shortbread%20dough%20balls%20pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOv2XWMV_-7fSIAFmr23O_LviNKyhdq1ywA7EAazdrsSFowA_XKu5ERrEYWzVrcIvMcRVc6TUUdZP_Gpo4EdxR2OTbgJecdUXFyRUxdmZKs0Mbj5KZdzmkdTKWNONRgH9b6zWyylc87JjF6mbud2EqhD9tfQCvT6IrDWh82zprKJrrLFHklpigME6lw/s320/mac%20shortbread%20dough%20balls%20pan.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeisnUQCkq5KF4VBmoyNdWMQIjw2k_dfdebzI3jw2JGfFoAdm5SzEIbVXRAfcbOhvX_nxxusAcdiCu6lqJckWvBzemJpUXEGZ-emfNPprsh3QWVO58DBh0E92kC_dWTyj9jUlaNd_RowRv_nlnKkCVpQgdTDBU1xKJi8aG_p--qS5Cg3ropar_4FBhQ/s667/mac%20shortbread%20unbaked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeisnUQCkq5KF4VBmoyNdWMQIjw2k_dfdebzI3jw2JGfFoAdm5SzEIbVXRAfcbOhvX_nxxusAcdiCu6lqJckWvBzemJpUXEGZ-emfNPprsh3QWVO58DBh0E92kC_dWTyj9jUlaNd_RowRv_nlnKkCVpQgdTDBU1xKJi8aG_p--qS5Cg3ropar_4FBhQ/s320/mac%20shortbread%20unbaked.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Before baking</span></td></tr></tbody></table><div></div><div><span style="font-family: helvetica;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumKwnkZOAXKuCuhL6a-1O2tOO0amf_Q2vqmLns6M1VXu5zJzdAGrXCv1PfjtsoOL7ojn07Ig_lkYGNBdl9pCAt40e-Vl9AAx8OxVylCJUgkCXpmK0xya563VAggGn7uKVF0ROF4sgOMEr3kntiHCuZbQpvqeUqlx4eB5O49G96rBGp7rqpwABpnq2sQ/s667/mac%20shortbread%20baked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumKwnkZOAXKuCuhL6a-1O2tOO0amf_Q2vqmLns6M1VXu5zJzdAGrXCv1PfjtsoOL7ojn07Ig_lkYGNBdl9pCAt40e-Vl9AAx8OxVylCJUgkCXpmK0xya563VAggGn7uKVF0ROF4sgOMEr3kntiHCuZbQpvqeUqlx4eB5O49G96rBGp7rqpwABpnq2sQ/s320/mac%20shortbread%20baked.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Fresh out of the oven</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQeCGiIrcXPStApYs5BzB22gAlL0XJbfc0y-v5JvVAhBPwBWok5LXsdNPHgwaAL-m8uRFG-xQyKIb0ofBkonXU1i13UudexgQRLOfQbneE7dyZPnncq0oqSTsWjpKyul1NWpf1bL96tgT9El7yddZ_Tj6omSfVDqD4X0dsbouwOAYHTmwg57FZOJuqw/s450/mac%20shortbread%20open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQeCGiIrcXPStApYs5BzB22gAlL0XJbfc0y-v5JvVAhBPwBWok5LXsdNPHgwaAL-m8uRFG-xQyKIb0ofBkonXU1i13UudexgQRLOfQbneE7dyZPnncq0oqSTsWjpKyul1NWpf1bL96tgT9El7yddZ_Tj6omSfVDqD4X0dsbouwOAYHTmwg57FZOJuqw/s320/mac%20shortbread%20open.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR2h0-zBuf7L3FDHvBgmZsmXSgkfHvwbBLU4EoXajnvVVZCbI4poC_vjxhhrX_eAzye9GPKL_8w_d256rN_NylGlzsm38oWqipZViayuS8nxrHSYfdN5Z-y3jY8kMmWK7kN4Zoug1d1hmqqLJAp2St37HJPDxPwtxLuTFSF_qOGUT3rcosLJBuWVzkQ/s450/mac%20shortbread%20packaged.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR2h0-zBuf7L3FDHvBgmZsmXSgkfHvwbBLU4EoXajnvVVZCbI4poC_vjxhhrX_eAzye9GPKL_8w_d256rN_NylGlzsm38oWqipZViayuS8nxrHSYfdN5Z-y3jY8kMmWK7kN4Zoug1d1hmqqLJAp2St37HJPDxPwtxLuTFSF_qOGUT3rcosLJBuWVzkQ/s320/mac%20shortbread%20packaged.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">I have to give most of these away.</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><br /></span></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0tag:blogger.com,1999:blog-8798962679846491705.post-25160653645712689862022-02-16T15:09:00.006-08:002022-02-19T07:49:41.838-08:00Bite Size Dove Chocolate & Pecan Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNkDs8LnqOHLHdeO-M7zlFTed-SM2JK9CHphTGUEsc1yx0U_CHPseLTq58EJnaIrmnY-s8tmQUHZWiR7pLXdC9fqvB52rQ0sYSHtJ2KFyXBUtbXEjq8d0l35bhAvTLSZm-l_RYvROZc398bsls0i1Ns3V3aDyTfBgUSZBMhiCe-D1ZXtpruQlIfAbVwg=s667" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNkDs8LnqOHLHdeO-M7zlFTed-SM2JK9CHphTGUEsc1yx0U_CHPseLTq58EJnaIrmnY-s8tmQUHZWiR7pLXdC9fqvB52rQ0sYSHtJ2KFyXBUtbXEjq8d0l35bhAvTLSZm-l_RYvROZc398bsls0i1Ns3V3aDyTfBgUSZBMhiCe-D1ZXtpruQlIfAbVwg=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Bite Size Dove Chocolate & Pecan Cookies</span></td></tr></tbody></table><br /><span style="font-family: helvetica;">The beauty of this recipe is not so much in the ingredients and baking--it's in the way the cookies are formed. I love baking, clearly, and when I transitioned from full-time mom/part-time teacher to full-time teacher/full-time mom several years ago, I realized I needed a more efficient way to make my cookie dough. </span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">I mean, I always try to prepare my cookie dough so I can freeze part of it for later use, but the scooping, freezing, and bagging still took longer than I wanted it to. I think I realized that I could do what Pillsbury had started doing with their dough: lay it out in a slab and cut it into squares. You may not end up with a perfectly round cookie, but I care more about easy access to freshly baked cookies than I do about perfect symmetry.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">All that being said, these cookies do taste fantastic. I mean, Dove Dark Chocolate makes any cookie better. The browning of the butter is a tip I learned from my new favorite celebrity chef, <a href="https://www.dessertperson.com/" rel="nofollow" target="_blank">Claire Saffitz</a>, who seems to advocate for browning butter for most recipes calling for butter. Check her out. Her recipes are awesome, and she is absolutely delightful.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">So there. Go make some cookies and be happy. </span></div><div><span style="font-family: helvetica;"><br /><span style="font-size: large;">Bite Size Dove Chocolate & Pecan Cookies</span><br /><br />Ingredients:<br /></span><ul style="text-align: left;"><li><span style="font-family: helvetica;">2 1/2 cups all purpose flour</span></li><li><span style="font-family: helvetica;">3/4 teaspoon baking soda</span></li><li><span style="font-family: helvetica;">1/2 teaspoon baking powder</span></li><li><span style="font-family: helvetica;">1/2 teaspoon salt</span></li><li><span style="font-family: helvetica;">3/4 cup granulated sugar</span></li><li><span style="font-family: helvetica;">3/4 cup packed brown sugar</span></li><li><span style="font-family: helvetica;">1 cup butter</span></li><li><span style="font-family: helvetica;">2 eggs, room temperature</span></li><li><span style="font-family: helvetica;">2 teaspoons vanilla extract</span></li><li><span style="font-family: helvetica;">2 cups toasted pecans, chopped</span></li><li><span style="font-family: helvetica;">1 bag Dove Dark Chocolate Promises, unwrapped & chopped (or 9-12 oz other dark chocolate or chocolate chips</span></li></ul><div><div><span style="font-family: helvetica;">Instructions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: helvetica;">Optional: Place half of the butter in a heat-proof bowl, and set aside. Brown the other half of the butter and pour over the butter waiting in the bowl. (For instructions on browning butter, watch <a href="https://youtu.be/gGBC4-CsXOM" rel="nofollow" target="_blank">this video</a>, starting around 6:58. And watch the whole video for the best oatmeal cookie recipe.)</span></li><li><span style="font-family: helvetica;">While butter cools, mix the flour, baking powder, baking soda, salt, and both sugars in a medium sized bowl. Stir with a whisk and use your clean fingers to break up any chunks of brown sugar. Set aside.</span></li><li><span style="font-family: helvetica;">Once butter is close to room temperature, place in the bowl of standing mixer (fitted with the paddle attachment) along with the eggs and vanilla. Mix until emulsified and smooth. This takes a few minutes.</span></li><li><span style="font-family: helvetica;">Pour in the dry ingredients and mix on low until just combined. Lift up the paddle and stir in any dry bits that remain in the bottom of the bowl.</span></li><li><span style="font-family: helvetica;">Pour in the chopped chocolate and pecans. Mix on low until combined. If this is taking too long, just stir by hand. You do not want to over-mix your cookie dough.</span></li><li><span style="font-family: helvetica;">Line a 9x13 inch pan with parchment. Pour the cookie dough into the lined pan, and use a spoon or silicone spatula to start pressing the dough evenly into the pan. Finish pressing the dough into the pan by covering with a sheet of wax paper and pressing with your flat hands. </span></li><li><span style="font-family: helvetica;">Freeze the dough for at least 2 hours. If you think you need to leave it in the freezer over night, cover wrap before freezing.</span></li><li><span style="font-family: helvetica;">Once frozen, use a sharp knife to cut the dough into little cubes.</span></li><li><span style="font-family: helvetica;">Bake as many cubes as you'd like at 375 degrees Fahrenheit for 8-9 minutes for softer cookies, 10-12 minutes for crisp cookies.</span></li><li><span style="font-family: helvetica;">Place remaining dough cubes into a large zip top bag and keep frozen until you want more cookies.</span></li></ul><div><span style="font-family: helvetica;">Makes somewhere between 160 and 190 little cookies</span></div></div><div><div><br /></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/pN5vzW2VH6c" width="320" youtube-src-id="pN5vzW2VH6c"></iframe></div><br /><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTIc0kD6GdMxWFx5Q2GBx14gtcGeZQ2y6ORaM5AkvBGL9jgfVoEMUEiD_LAd6Bb0NdP7u0c3iuirUR7iTswlQyA0d9NyyIRrojhZUmz2hCmn_K-jAyQjfLLlM7Psm62nPvauNVnXDN3E-LOxfUxu_Zk_R_j7sk7rWkEKbp-47LknO_TktSjza9s90Opg=s667" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTIc0kD6GdMxWFx5Q2GBx14gtcGeZQ2y6ORaM5AkvBGL9jgfVoEMUEiD_LAd6Bb0NdP7u0c3iuirUR7iTswlQyA0d9NyyIRrojhZUmz2hCmn_K-jAyQjfLLlM7Psm62nPvauNVnXDN3E-LOxfUxu_Zk_R_j7sk7rWkEKbp-47LknO_TktSjza9s90Opg=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfRaGXmspyBbqlZPvm03ny2uncu4A4Kwc-D6Us5vZbakkRu-d7D4jwXuayz5ifycVVu4Kw2B1s6hHKgzvcokXBb8816K7zRFtIVPyTtMy0XuZcsrnjwcdCzGQwoaWkdG4IZdfFm5v5O2ooMzMPFu8in_CO5DnDNC_qzEW754ZX1zkOliRQEiLQeZG_kw=s667" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfRaGXmspyBbqlZPvm03ny2uncu4A4Kwc-D6Us5vZbakkRu-d7D4jwXuayz5ifycVVu4Kw2B1s6hHKgzvcokXBb8816K7zRFtIVPyTtMy0XuZcsrnjwcdCzGQwoaWkdG4IZdfFm5v5O2ooMzMPFu8in_CO5DnDNC_qzEW754ZX1zkOliRQEiLQeZG_kw=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCV77ldI2-UJxbhvkthyyaYSr-ZPsjKPNtfjjgrAsTVFFQ76UUioYJG72XwjQjZlMyOC-lzJDw4lG9NGfJiZnleX88BRbelwp2ig4NbAKs4n8o3-5MV4JljeYqhqEfIGuVLpW1P8ypuqjcQjnGfywYdgW8VsYeAl36iQwzraOlv6bBFikFpxeDorF3sA=s667" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCV77ldI2-UJxbhvkthyyaYSr-ZPsjKPNtfjjgrAsTVFFQ76UUioYJG72XwjQjZlMyOC-lzJDw4lG9NGfJiZnleX88BRbelwp2ig4NbAKs4n8o3-5MV4JljeYqhqEfIGuVLpW1P8ypuqjcQjnGfywYdgW8VsYeAl36iQwzraOlv6bBFikFpxeDorF3sA=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiH7_TVoW3fkpf854W0kOdvy8ChYe79V_J1eQAjLDn5TFHG6A-2dN36mCeQUAOmEOEhpAzYxK6s93Xkl1DkpeFwAnnudOQeAlgTZjKM7q1UqhTXL7O3_y47_6KAwdJLvotOot-rukOudhpVdasVaYRgJlTmO1rc18y80cIQ5sc8dfShtTbiQZ2FlFMDDw=s667" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiH7_TVoW3fkpf854W0kOdvy8ChYe79V_J1eQAjLDn5TFHG6A-2dN36mCeQUAOmEOEhpAzYxK6s93Xkl1DkpeFwAnnudOQeAlgTZjKM7q1UqhTXL7O3_y47_6KAwdJLvotOot-rukOudhpVdasVaYRgJlTmO1rc18y80cIQ5sc8dfShtTbiQZ2FlFMDDw=s320" width="240" /></a></div><br /><div><br /></div></div>Kellyhttp://www.blogger.com/profile/11299463313148082575noreply@blogger.com0