tag:blogger.com,1999:blog-79796127015976256192024-02-20T12:12:33.829-05:00The Balanced BakerThe Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.comBlogger420125tag:blogger.com,1999:blog-7979612701597625619.post-27190079088173942012013-05-06T07:00:00.000-04:002013-05-06T07:00:07.585-04:00Double Chocolate Strawberry Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrm4u40k6vVOyHPSPt7CGmxNKY91y_D_txG9LISbA3Ud6FfbI0n2x3lLI05AizSKLgB-RtCDB4JkHRSW0wpLhU_lccfDnYCyd77BbzkyUa4qj9TT3VoDM0L6Ojb6DuBzhYxadnmc02bC4/s1600-h/%25252BIMG_0250blog%25255B3%25255D.jpg"><img alt=" IMG_0250blog" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwn-8QVHzilKsNedCxnlMxBl0RooCsA2dNlnznPdTtFoDXPN28sVxcAHNhaOA1BJFrd2Iaw5ZRh9hDJGkUD5Pw3ddYw9YDkE3FEcf8F_fKpWgAHDWQsbyEGnkc8nDZJnh_j6Q5Gf7KHgqy/?imgmax=800" height="445" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title=" IMG_0250blog" width="545" /></a> My friend Krystal is about to welcome her second child in this world, and with a virtual, cupcake-themed baby shower being thrown in her honor, I couldn't resist joining in the fun. You may remember Krystal's first baby shower... not all that long ago! For that shower, I made <a href="http://thebalancedbaker.blogspot.com/2012/03/tostones-fried-plantains-with-creamy_04.html" target="_blank">tostones</a>. As much fun as that was, dessert of any kind is my true calling. Though I'm still too busy to come back to blogging regularly, I stole a few minutes here and there to make this one happen. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNleevpi9_ngMip5t6SWbyoS7W8tk80sgkht_ZRfikQ9X3-ssgOKBwlqJbwPPRJCtIatB1njsD4vfi0_zX9rUzOs6Cq5mfdrTx7kigjtMCDH0ejUjIspaiWBB5ILKzQh79ayLZx5N-WUy/s1600-h/%25252BIMG_0255blog%25255B3%25255D.jpg"><img alt=" IMG_0255blog" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5pOGB6dsJ3KE2u6Pufsj2B-7NsROM7XkO6N4nbKrwxiZIIGUcxr0zpkEKhAcK6IqlGoIzkiKTBaOz8jgiGBfghRimRFwI2VNisGdjeYPO6bKzuOmdEvPcCJLWEz1n7TOhmyrQot-OOqZ/?imgmax=800" height="445" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title=" IMG_0255blog" width="545" /></a><br />
I've been working on renewing my commitment to clean eating lately, and wanted to try coming up with a clean but still delicious cupcake. I've loved this cream cheese frosting recipe for years, and have been waiting for just the right time to share it here. I paired it with an easy chocolate cupcake filled with chocolate ganache and strawberries. Sinful and decadent, in a clean eating sort of way. Congratulations, Krystal, I hope you enjoy these cupcakes, and I can't wait to "meet" your new little one! See the rest of the baby shower at <a href="http://evabakes.blogspot.com/2013/05/virtual-baby-shower-for-krystal.html" target="_blank">Eva Bakes</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUf7Mz07yLdV_YHQ7Mvqk_PCJnaXbj0FZ2lLtcRSy9gZBmzb9kWIZzt4bHiRE3iDqccKvFoewM6BXCe0lLqpoGdyUVovm6ScHq3sy8sbqbt1vLzYNeU8S22DE-jWxkqlbKoBYS84y7c7s/s1600-h/%25252BIMG_0260blog%25255B3%25255D.jpg"><img alt=" IMG_0260blog" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZwz8qxKHhcoL8sryWHCwugwILcn9vi8apl6jGOqEfKwea7CROr8b9NoBDkx6MJgEqwg-spxnz1b8YwlwdzREivwhR2tywWRwOvNsPiX_6Wwp-CGd0U5bYUzNai7giKe2XFii7PurqGnE/?imgmax=800" height="545" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title=" IMG_0260blog" width="445" /></a><br />
<h2 class="fn">
<span style="font-size: large;">Double Chocolate Strawberry Cupcakes</span></h2>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Double Chocolate Strawberry Cupcakes" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5pOGB6dsJ3KE2u6Pufsj2B-7NsROM7XkO6N4nbKrwxiZIIGUcxr0zpkEKhAcK6IqlGoIzkiKTBaOz8jgiGBfghRimRFwI2VNisGdjeYPO6bKzuOmdEvPcCJLWEz1n7TOhmyrQot-OOqZ/?imgmax=800" height="100" /></span> Source: Adapted from <a href="http://www.thewaytohisheartblog.com/chocolate-wacky-cake-with-mocha-buttercream/" target="_blank">The Way to His Heart</a>, <a href="http://veronicascornucopia.com/2011/05/21/wacky-cake-vegan/" target="_blank">Veronica's Cornucopia</a>, and <a href="https://www.blogger.com/www.cleaneatingmag.com" target="_blank">Clean Eating Magazine</a>, Sept/Oct 2009<br />
Yield: 12 Cupcakes <br />
<br />
<br />
<br />
<h6>
<span style="font-size: small;">Ingredients</span></h6>
For the cupcakes: <br />
1 1/2 cups whole wheat pastry flour <br />
1 teaspoon baking soda <br />
1/4 cup cocoa powder (dutch-processed is preferred) <br />
2/3 cup sucanat <br />
1 teaspoon vanilla extract <br />
1 teaspoon white vinegar <br />
6 tablespoons coconut oil, melted <br />
2 egg whites<br />
2/3 cup unsweetened applesauce <br />
1/4 cup water <br />
<br />
For the filling: <br />
1 cup chopped bittersweet chocolate <br />
1/2 cup almond milk (or whatever milk/cream you use) <br />
12 strawberries, chopped (you will need fewer if they are large) <br />
<br />
For the frosting: <br />
1 cup low-fat cream cheese, at room temperature<br />
6 tablespoons honey<br />
2 tablespoons cocoa powder <br />
1 teaspoon ground cinnamon <br />
1-2 tablespoons water (optional) <br />
<h6>
<span style="font-size: small;">Instructions</span></h6>
<ol>
<li>Preheat the oven to 350 degrees F. Prepare a cupcake pan with paper liners. </li>
<li>In a large bowl, whisk together the flour, baking soda, and cocoa powder. </li>
<li>In a medium bowl, whisk together the sucanat, vanilla, vinegar, coconut oil, egg whites, applesauce, and water. </li>
<li>Stir the wet ingredients into the dry ingredients. </li>
<li>Divide the batter evenly between the 12 cupcake liners. </li>
<li>Bake cupcakes for 13-15 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then remove and place on a wire rack to finish cooling. </li>
<li>When cupcakes have cooled, prepare the ganache. Place the chopped chocolate in a small bowl. Add the milk to a saucepan and bring to a simmer over medium-low heat. Pour milk over chocolate and let sit 5 minutes. Slowly begin stirring the chocolate-milk mixture until it is completely smooth. </li>
<li>To prepare the frosting, add the cream cheese, honey, cocoa powder, and cinnamon to a medium bowl. Whisk or stir until smooth. Add water as necessary to attain desired consistency. </li>
<li>To assemble cupcakes, remove center portion of cupcake. Fill with strawberries and a dollop of ganache. Top with cream cheese frosting. </li>
</ol>
<br />
<br />
<ul></ul>
The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com9tag:blogger.com,1999:blog-7979612701597625619.post-39137849299745381262012-10-22T08:41:00.000-04:002012-10-22T08:41:59.627-04:00Soft Pumpkin Oatmeal CookiesThe turn to autumn is one of my favorite things about living in New England. The air turns crisp, the leaves turn beautiful orange, yellow, and red hues, football starts up (go Pats!), and I can finally use the oven again without complaints that it's too hot. My husband's sweet tooth has suddenly come alive, as he has recently requested both caramel brownies and pumpkin chocolate chip cookies. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeO5s6ebsEt0TF7e3C_STniGnuEd507pdZOF95CNzIFxss4ec1vGHUuYMNodfTixmhh1vvOBmowSnzW96YK3E3JFfD_HhRc1zFiwyJyRaK5x0wUUdtEK37BovXPzaFk008fxsPUNIPBvb/s1600-h/IMG_0042cc%25255B7%25255D.jpg"><img alt="IMG_0042cc" border="0" height="770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOnDjH-Jmj19Wk3nrN22hFiZwgsI9j1KcwG-_gX52-QOKIzPBNFt2e9l1wunXMi2XMPHRXYtNIdkpo3vsIZFZHSVVkAVO6Y3v3SkPRkS4Ss0DHb67ICGKVKy4T3SjoNWWJw_EribVrwAH/?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0042cc" width="520" /></a><br />
Life has been a little crazy (evident by the tumbleweeds rolling through this blog), but I jumped at the chance to make cookies. They are usually pretty quick to throw together and would curb my yearning to get back to baking. I went straight to my blog to pull up the cookie recipe, only to discover it wasn't there. When I thought about it, I could barely remember ever having made pumpkin cookies before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhlPVS-3G4ZAXKhAwONj-zf_Ae-WMEhIezk7hoevMxnh5U3fVbLLOb8h9ep8s9IInA_PnEs6mGx270YOPqg305pFE990Ij7us1IMvkxE8Ox0H09TtZ2kXBSUVAAfIdJ02kTcR34zxTLk0/s1600-h/IMG_0049cc%25255B3%25255D.jpg"><img alt="IMG_0049cc" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJstoDv5nmaQQTS55HeiRnnF-zikOPXeUDaL5-1PA1Vjm46Ibx7uIpbIpfdeWebZtaUJGMsO9UCn2KKrCsuNZ_6_sYNCk5Rp-LHdbZ9BkWvRAIfGKb01opjW8sAhE79cTzMgNU4uwz7D7q/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0049cc" width="545" /></a> <br />
I pulled up my trust excel spreadsheet of recipes, and right there was a recipe for soft pumpkin cookies, rated five stars - my highest rating. I'm not sure why I never blogged about them, but I'm so happy to have 'found' them again. I threw in a few tweaks and my usual substitutions, and the result was a soft, but sturdy, cookie that is perfect for fall!
<br />
<h6 class="fn">
<span style="font-size: large;">Soft Pumpkin Oatmeal Cookies</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">
<img alt="Soft Pumpkin Oatmeal Cookies" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOnDjH-Jmj19Wk3nrN22hFiZwgsI9j1KcwG-_gX52-QOKIzPBNFt2e9l1wunXMi2XMPHRXYtNIdkpo3vsIZFZHSVVkAVO6Y3v3SkPRkS4Ss0DHb67ICGKVKy4T3SjoNWWJw_EribVrwAH/?imgmax=800" /></span>
Source: Adapted from <a href="http://joythebaker.com/2008/04/super-soft-pumpkin-chocolate-chip-cookies/" target="_blank">Joy the Baker</a> and <a href="http://www.amazon.com/gp/product/B000PTYJQC?ie=UTF8&tag=joythebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000PTYJQC" target="_blank">Big Fat Cookies</a><br />
Yield: about 2 dozen cookies
<br />
<h6>
<span style="font-size: medium;"> </span></h6>
<h6>
<span style="font-size: medium;"> </span></h6>
<h6>
<span style="font-size: medium;">Ingredients</span></h6>
<ul>
<li>2 cups whole wheat pastry flour</li>
<li>1 1/2 cups old fashioned oats</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1 teaspoon soda</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/4 teaspoon freshly grated nutmeg</li>
<li>1/4 teaspoon ground cloves</li>
<li>1 1/4 cups evaporated cane juice</li>
<li>1/2 cup (one stick) butter, at room temperature**</li>
<li>2 eggs </li>
<li>1 cup canned pumpkin</li>
<li>1 teaspoon vanilla extract</li>
<li>1 cup chocolate chips</li>
<li>1/2 cup dried cranberries</li>
</ul>
**I actually make this with Earth Balance butter sticks and it worked well.
<br />
<h6>
<span style="font-size: medium;">Instructions</span></h6>
<ol>
<li>Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.</li>
<li>Stir the flour, oats, baking powder, baking soda, salt and spices together in a medium bowl and set aside. </li>
<li>In a large bowl, using an electric mixer on medium speed or a stand mixer fitted with a paddle attachment, cream together the butter and sugar until lightened in color, about 2 minutes. Scrape the sides of the bowl as needed during mixing. On low speed, mix in the eggs, one at a time. Add the pumpkin and vanilla, mixing just until blended. Slowly add the flour mixture to incorporate it. Mix in the chocolate chips and cranberries.</li>
<li>Scoop mounds of dough, roughly 2 tablespoons each, onto lined sheets. Space cookies at least 2 1/2 inches apart. </li>
<li>Bake cookies about 14 minutes, until the edges are just lightly brown. Cool cookies on the baking sheet for 5 minutes before transfering to a wire rack to cool completely. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.</li>
</ol>
Unknownnoreply@blogger.com24tag:blogger.com,1999:blog-7979612701597625619.post-75663533777226007192012-10-17T05:00:00.000-04:002012-10-20T21:17:15.095-04:00No-Bake Mint BrowniesClean eating has changed my life in many ways, but one particular change was definitely unexpected. Growing up, I was never a huge fan of chocolate, and most certainly wanted nothing to do with dark chocolate. I viewed chocolate simply as a vehicle for delivery of other delicious things such as mint (my favorite) or peanut butter filling, almonds, raisins... you get the picture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtPY312ETmCmnEG37ubvUflsuFiqf2vCntkZ5NBLra6WF7fGvcnW0V5U13GN_RKfeqSbPSADuAppMXISFmMws1eRdOkLhm6JugUni174_SoqSQx1pzFSRXKau7DawsdiBDZA_q-E9c1n1/s1600-h/1brownieIMG_0089c525%25255B3%25255D.jpg"><img alt="1brownieIMG_0089c525" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZwIItInKcnk-C2b6dU4wT1ZNlq9fIQ5g2S_9T1hieSR3cT0wp5NqUnzCf-fetOHpjGFL_OnuQdpefemx-cAjONjqUIzQJPi7CorWgsj4K3LtvyBIRmrvF84D_TP5Cw2OxUmBmPxk7lXE/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1brownieIMG_0089c525" width="545" /></a>
<br />
As clean eating adjusted my taste buds, I came to have an appreciation for a nice high quality piece of dark chocolate. While it still wouldn't be the first thing I reach for, I do enjoy the smooth, velvety texture and deep, complex flavors. (Just don't ask me to eat cacao nibs. I'm not THAT appreciative yet!)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW1Ydvi1dxEGapeXe7gkbBo6jA-ihi4DBowUl6c_r3YaKMRXWq02Gpf5JCVwOLIo1h1KII0mFWDqsXRz32TAr87ipK7FoXjS-7gN_qTb-3Z3lFDBXZRaE-B_xOFHY1abmfOclxl2yGIGK/s1600-h/1brownieIMG_0093c525%25255B3%25255D.jpg"><img alt="1brownieIMG_0093c525" border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LnMa3XGz_JqF1Q1NEf4COw60Nbu6lxbVVaEFs20tRbHv-_meMOVfEiRj_IoZl_2p6ewU196OzCYiWYPp7c__U-bqIp2smK2qwkNY47uIjvdVHK9BYx3NYpGdmyQ3or2QDNIxGtgmYtqL/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1brownieIMG_0093c525" width="545" /></a>
<br />
Naturally, brownies were never something I would go nuts for, but when I stumbled on this recipe for no-bake mint brownies, I just had to try them. Clean dessert + mint + quick to prepare = a happy balanced baker who doesn't actually have to bake! I was so in love with these after making them, that I went out the next day for a jumbo bag of dates so I could make more. These brownies are super dense and fudgy, and I love the little crunch from the bits of walnut.<br />
<br />
I found that the amounts in the original recipe didn't fill an 8x8 pan without being paper thin, so I scaled up the whole recipe to yield a decent sized brownie.
<br />
<h6 class="fn">
<span style="font-size: large;">No-Bake Mint Brownies</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">
<img alt="No-Bake Mint Brownies" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LnMa3XGz_JqF1Q1NEf4COw60Nbu6lxbVVaEFs20tRbHv-_meMOVfEiRj_IoZl_2p6ewU196OzCYiWYPp7c__U-bqIp2smK2qwkNY47uIjvdVHK9BYx3NYpGdmyQ3or2QDNIxGtgmYtqL/?imgmax=800" /></span>
Source: Adapted from <a href="http://chocolatecoveredkatie.com/2012/03/10/thin-mint-brownies/" target="_blank">Chocolate Covered Katie</a> via <a href="http://evabakes.blogspot.com/2012/07/healthy-no-bake-thin-mint-brownies-for.html" target="_blank">Eva Bakes</a><br />
Yield: 16 brownies<br />
<br />
<br />
<br />
<h6>
<span style="font-size: medium;">Ingredients</span></h6>
<ul>
<li>2 cups walnuts </li>
<li>2 and 1/2 cups pitted dates (make sure to use whole, not chopped dates) </li>
<li>2 tsps vanilla extract </li>
<li>½ cup cocoa powder </li>
<li>10 drops of pure peppermint extract (you can add more or less if you like, I felt like this was a good middle-of-the-road amount) </li>
<li>Chocolate chips or cacao nibs (optional) </li>
<li>Dash of salt (optional but recommended)
</li>
</ul>
<h6>
<span style="font-size: medium;">Instructions</span></h6>
<ol>
<li>Combine all ingredients, using a food processor or blender. Press evenly into an 8x8 inch pan. Chill in the refrigerator for at least 30 min to help firm up the brownies for slicing. Slice into 16 squares and serve. I stored these in the refrigerator because I liked them chilled!</li>
</ol>
The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-10350938523701459262012-10-11T05:00:00.000-04:002012-10-11T05:00:08.948-04:00Spiced Chicken Stir-fry with Ginger, Cilantro, and LimeStir-fry dinners are wonderful to have in your arsenal. They can be made quickly, and, if you ask me, are downright delicious for something that takes such minimal effort. We've made other stir-fries before, but variation is key in our house so I'm always willing to try something new.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2DnbSwrNgzmyln5F8bBdMa91K-2YIiBre8ldBGpHrqgXW0HwXB0AIebJZcNHFMhwwuAUryEKylMeyhOJXLhV2DbIXMNpHi3yWeVRUVm7EBIZ5EP_P5PQFWoDzqNLJafQHuMcNKhtzEN7/s1600-h/IMG_0011c%25255B5%25255D.jpg"><img alt="IMG_0011c" border="0" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1ui8gFuqFVYw2DTN867atUysbE4x9nyicJyM-F4yMh7g9zyH8Y8ah1RMNG6kv88J6eynA9r7TBZPu_c9zsr8VezjD7rlJFL8TLp196wQ9dAjVXf0nAxlceywJn6X-xiu_nGG3B_L2vG0/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0011c" width="545" /></a><br />
This version was an easy choice because most of these ingredients are ones that I always have on hand - ginger is kept in the freezer wrapped in foil, scallions are chopped and bagged and kept in the freezer, and limes and cilantro are standby ingredients in our fridge. Mirin, however, is something I don't keep on hand since I have trouble finding it. I substituted some dry sherry cooking wine in place of the mirin and it worked well. We loved this dish for the depth of flavor and how quickly it came together.<br />
<h6 class="fn">
<span style="font-size: large;">Spiced Chicken Stir-fry with Ginger, Cilantro, and Lime</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">
<img alt="Spiced Chicken Stir-fry with Ginger, Cilantro, and Lime" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1ui8gFuqFVYw2DTN867atUysbE4x9nyicJyM-F4yMh7g9zyH8Y8ah1RMNG6kv88J6eynA9r7TBZPu_c9zsr8VezjD7rlJFL8TLp196wQ9dAjVXf0nAxlceywJn6X-xiu_nGG3B_L2vG0/?imgmax=800" /></span>
Source: Slightly adapted from <a href="http://mecookingcreations.blogspot.com/2011/08/spiced-chicken-with-ginger-cilantro-and.html" target="_blank">Mary Ellen's Cooking Creations</a><br />
Yield: Serves 2 <br />
<br />
<br />
<br />
<h6>
<span style="font-size: medium;"> Ingredients</span></h6>
<ul>
<li>2 chicken breasts, sliced into 2-bite pieces </li>
<li>Spices: 1 tbsp ground cumin, 1 tbsp dried red pepper flakes, 1 tsp ground black pepper, 1/2 tsp sea salt, 1 tsp chili powder, 1/4 tsp cayenne pepper </li>
<li>Juice of 1/2 of a lime </li>
<li>1 tbsp olive oil </li>
<li>3 cloves garlic, minced </li>
<li>1 tsp freshly grated ginger</li>
<li>1 tbsp soy sauce </li>
<li>1 tsp mirin </li>
<li>1/2 cup chicken broth </li>
<li>small head of broccoli, chopped into bite-sized pieces </li>
<li>2 scallions, chopped </li>
<li>Handful of cilantro, roughly chopped</li>
<li>cooked brown rice, for serving </li>
</ul>
<h6>
<span style="font-size: medium;">Instructions</span></h6>
<ol>
<li>Toss chicken with the spices and half of the lime juice. </li>
<li>Heat olive oil in a large saute pan or wok over high heat. </li>
<li>Add the chicken and stir fry until almost cooked through. </li>
<li>Lower the heat to medium high and add the garlic and ginger; saute 1 minute. </li>
<li>Add broccoli, soy sauce, mirin, chicken broth, and the rest of the lime juice. Bring to a low simmer, cooking until the broccoli is crisp-tender.</li>
<li>Remove from heat and stir in the scallions and cilantro. Serve over brown rice.</li>
</ol>
The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-43433959895011937322012-09-04T05:00:00.002-04:002012-09-04T05:00:07.278-04:00Frozen Berry Delight<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixthoeUAPQlAkkeIgVYLXA6SNa44PAGqzDzirKFhu-P4CMe6XbePDQJAg6txM9YgvSwVzZA3IwEWQCtma0tJFHMHUuWShEJl4_7RKoiiGgD2iYS5ycuvc5CCLTNH6I3Pcwro8h3KQWxJtv/s1600-h/IMG_0085cc%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0085cc" alt="IMG_0085cc" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XZo6ahu1c264QJOrXUDbsPQ9WJqjUXpMi8zsTQhYRHDt-b1hPugEQxst9kdplxz9P1nhl6IBtGOCWY36KCNne4AaVy0Akw_N84yiH37zrQwgtcE16im_4iKtBTopBydwi-uvifW3q6bk/?imgmax=800" height="545" width="545" border="0" /></a></p> <p>I feel fortunate to live in New England where we have four distinct seasons. Winter is my favorite, by far, because I adore snow. Even if I have to drive through it.</p> <p>Culinarily speaking (I think I just made up a word), there’s something to look forward to with each changing season. By the time one season ends, I’m tired of making whatever it was that was appealing a few months earlier. With September upon us, I’m getting all warm and fuzzy at the prospect of baking and cooking with pumpkin, making huge batches of chili, my favorite McIntosh apples, pumpkin beer, and – of course – Patriot’s football. I’m totally over salads topped with grilled chicken, burgers, and loads of zucchini-<em>anything</em> to use up the abundant harvest. </p> <p>There is one thing that I am always sad to say goodbye to in the fall, and that’s frozen drinks. Of course I could enjoy them year round, but they are most enjoyable on a warm summer afternoon or evening. One day this summer, I just started throwing things into the blender, and ended up with quite a refreshing beverage! Here is one more to enjoy while the final days of summer still linger. </p> <h6><span style="font-size:large;">Frozen Berry Delight</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Frozen Berry Delight" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XZo6ahu1c264QJOrXUDbsPQ9WJqjUXpMi8zsTQhYRHDt-b1hPugEQxst9kdplxz9P1nhl6IBtGOCWY36KCNne4AaVy0Akw_N84yiH37zrQwgtcE16im_4iKtBTopBydwi-uvifW3q6bk/?imgmax=800" height="100" /></span><p>Serves: 1</p> <p><br /></p><p><br /></p><p><br /></p><p>Ingredients:</p> <ul><li>1 (6 oz) cup lemon italian ice</li><li>1 cup frozen berries</li><li>1/2 cup strawberry ice cream</li><li>1 cup fruit juice (I used cranberry juice, but it’s up to you!)</li></ul> <p> Directions:</p> <p>Combine all ingredients in a blender. Let sit about 5 minutes soften the berries and italian ice for easier blending. Blend until smooth, serve immediately. If you have a Vitamix, A) I’m jealous and B) you can probably skip the 5 min wait. </p> The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-53432291594058178762012-07-18T05:00:00.001-04:002012-07-18T05:00:10.399-04:00Whole Wheat Frosted Zucchini BrowniesWe didn't plant a garden this year because I knew I simply wouldn't have time to tend to it. I really love fresh veggies from the garden, but even without my own, I wouldn't be out of luck this summer. My dad is a habitual over-planter. There are always plenty of extra zucchini, tomatoes, green beans, etc to go around when he starts harvesting. This year is no exception, and his zucchini are beautiful and ready for picking. On a visit last weekend, my parents brought me four zucchini, and as soon as I saw this recipe, I knew exactly what I'd be doing with two of them!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TDgNioTSbIi0FaBy0aNsyTa_lolrbm4-m0kyFVeafE7U6C76X5REEUyTZdzpsWunNH1jtJvcuttUvz83wdsH_HuOGIzmlj3KudlJsvmryRZwOfpM9S7SiwnBlalwak5ILoZHDeAhpJob/s1600-h/IMG_0047cc%25255B4%25255D.jpg"><img alt="IMG_0047cc" border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFAVRsy-napMlMVeJ-PXca6TRl8_t5HkHkbrSk1ljdejbCiyHgplZoFNHZlp4hcJhx18rHsPABun03HZJQopf7vmq06P-yyAbYDBktD_VVocsIwEnUQvzbWHsb2l3ohajyXnW7bKlTBUt/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0047cc" width="545" /></a><br />
Nicole already made one adjustment that I normally do in baking, which is to replace all-purpose flour with whole wheat pastry flour. I took it a step further and used my favorite sugar adjustment - evaporated cane juice. I loved her suggestion of using applesauce instead of oil, but decided to go for the glory on the first try, and use that one later if I make them again. I reduced the sugar to 1 cup, as she suggested, but after a quick sampling of the final batter, decided that was too little and added 1/4 cup more. It was definitely an interesting batter to work with, and they turned out to sort of be a cross between cake and brownie. No matter what you call them, though, they certainly are delicious!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pcznkWbzPFgoKNm3IUZHN53tLMB-CNwZCBuC9NTztu53kLG4uVqURK1cO9l5PFQVjha3HmQV7x78uKEsMLCf6pmAaRxhvSJdv-jH4imjsTfqaxVrg1LRSRikntzKj1CLOkQV-FaUM8Rs/s1600-h/IMG_0040cc%25255B4%25255D.jpg"><img alt="IMG_0040cc" border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLdjFW1MMf5975hORuX0RCItBZio-jiaL9Sv9fK8aQbdxT_jf7384Yed19IPsBOyVm_Z4rUhTSTb_gec866D5CAyI4oOF-A0He9PWDFHMJmiW0N6SVpCxDylzZZOBEQTLFa1sX4GItOnO/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0040cc" width="370" /></a><br />
These brownies are well on their way to being a great dessert for clean eaters, and it almost pained me to pour the full-of-powdered-sugar frosting on top. The frosting is quite sweet and is a fabulous complement to the brownies, but I was hoping for something a little more healthy. The good news is that I might have just the right frosting recipe! It's been waiting on the sidelines, for just the right companion to come along. I will definitely be making these brownies again to test out this (hopefully) great match!<br />
<br />
<h6>
Whole Wheat Frosted Zucchini Brownies</h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Whole Wheat Frosted Zucchini Brownies" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFAVRsy-napMlMVeJ-PXca6TRl8_t5HkHkbrSk1ljdejbCiyHgplZoFNHZlp4hcJhx18rHsPABun03HZJQopf7vmq06P-yyAbYDBktD_VVocsIwEnUQvzbWHsb2l3ohajyXnW7bKlTBUt/?imgmax=800" /></span>Source: Slightly adapted from <a href="http://www.preventionrd.com/2012/07/whole-wheat-frosted-zucchini-brownies/" target="_blank">Prevention RD</a><br />
Yield: 30 brownies<br />
<br />
<span style="font-weight: bold;"><br /><br /><br /><br />Ingredients</span><br />
<span style="font-style: italic;">For the brownies:</span><br />
<ul>
<li>1/2 cup safflower or canola oil</li>
<li>1 1/4 cups evaporated cane juice</li>
<li>2 tsp vanilla extract</li>
<li>2 cups whole wheat pastry flour</li>
<li>1/2 cup (dutch processed, if available) unsweetened cocoa powder</li>
<li>1 1/2 tsp baking soda</li>
<li>1 tsp salt</li>
<li>2 cups zucchini, shredded (about 2 zucchini)</li>
</ul>
<span style="font-style: italic;">For the frosting:</span><br />
<ul>
<li>6 Tbsp unsweetened cocoa powder</li>
<li>1/4 cup (1/2 stick) unsalted butter</li>
<li>2 cups powdered sugar</li>
<li>1/2 cup nonfat milk</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<br />
<span style="font-weight: bold;">Directions</span><br />
<ol>
<li>Pre-heat oven to 350 F. Grease and flour a 9×13 inch baking dish, or line with parchment.</li>
<li>In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, 1/2 cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini. Note: the batter will be dry and crumbly. Spread the mixture evenly into the prepared baking dish.</li>
<li>Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.</li>
<li>To make the frosting, melt together the cocoa powder and butter in a small sauce pan over low heat. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and 1/2 teaspoon vanilla extract. Stir in the butter/cocoa mixture. Spread over cooled brownies and cut into squares. Refrigerate 1-2 hours to set.</li>
</ol>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com2tag:blogger.com,1999:blog-7979612701597625619.post-87980882578088325012012-07-16T05:00:00.002-04:002012-07-17T21:08:32.023-04:00Salsa Verde Crockpot Chicken TacosSince my last 6 posts have been decadent desserts, I guess it's time to give you a delicious, clean, easy meal to get back on track. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC2GQRyZDGeBt-o7mHCLCVz82XhSZjtnwMz5WJWATp9T2kwHn8tzGnkuQ0DTiVsRIEjBzo1avn6LRztZrGu_Nf2_5MKBlKUXJ-NAaO03kPpgLeAAsx2PmfmlhORZ8ZaxNcpw6DlpvGdrK/s1600-h/IMG_0002c%25255B5%25255D.jpg"><img alt="IMG_0002c" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8MOscYyvDVvXcEv5wPOtIJgLQZS0moHUEKqNgfavaVDG5TVyFMXHU4PiDV-ZgAkMeScLKvxN07INemvmdhBwpieeUipI-xg7OhQHuzUPV6S8MLWgKF_G62NaeRIT7kCM-olDgTKcVcPZ/?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0002c" width="545" /></a>This is another great recipe where you let the crockpot do most of the work. Slow cooking the chicken with tomatillo salsa gives it great flavor without drying it out. I chose to make my own salsa verde and corn tortillas, but you can also use store bought to make this dish even easier.<br />
<br />
We loved the combination of flavors here - bright red onion, creamy cojita cheese, earthy black beans, and of course the wonderful salsa verde. It's a new favorite of ours!<br />
<h6>
<span style="font-size: large;">Salsa Verde Crockpot Chicken Tacos</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Salsa Verde Crockpot Chicken Tacos" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8MOscYyvDVvXcEv5wPOtIJgLQZS0moHUEKqNgfavaVDG5TVyFMXHU4PiDV-ZgAkMeScLKvxN07INemvmdhBwpieeUipI-xg7OhQHuzUPV6S8MLWgKF_G62NaeRIT7kCM-olDgTKcVcPZ/?imgmax=800" /></span>Source: Slightly adapted from <a href="http://www.thenovicechefblog.com/2012/01/salsa-verde-chicken-tacos-in-the-crockpot/" target="_blank">The Novice Chef</a><br />
Yield: 4 servings<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<ul>
<li>2 pounds chicken breasts </li>
<li>3 cups medium salsa verde, divided (recipe follows) </li>
<li>1 1/2 cups chicken broth </li>
<li>1 teaspoon garlic salt </li>
<li>1/2 cup chopped fresh cilantro</li>
</ul>
<i>For the tacos </i><br />
<ul>
<li>8-10 corn tortillas </li>
<li>1 can black beans</li>
<li>1 jalapeno, stem removed (remove seeds if you don't like the heat)</li>
<li>1 small red onion, sliced </li>
<li>1/2 cup crumbled cotija cheese </li>
<li>lime, for squeezing on top </li>
</ul>
Directions:<br />
<ol>
<li>Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low.<br /></li>
<li>Combine black beans (do not rinse/drain) and jalapeno in a small sauce pan. Heat on medium-low until beans are cooked and pepper has softened, about 8-10 minuted. Puree in a food processor or blender.<br /></li>
<li>Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. (You can also shred chicken by beating on low spead in a stand mixer for about 30 seconds - works great and is very quick!) Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine.<br /></li>
<li> Fill tortillas with a scoop of black beans, a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime! <b> </b></li>
</ol>
<br />
<b>Roasted Tomatillo Salsa</b><br />
Source: slightly adapted from <a href="http://www.rickbayless.com/recipe/view?recipeID=324" target="_blank">Rick Bayless</a><br />
Yield: about 3 cups<br />
<br />
Ingredients:<br />
<ul>
<li>1 1/2 pounds (12 medium) tomatillos, husked and rinsed </li>
<li>Fresh hot green chiles to taste (3 serranos or 3 jalapenos), stemmed </li>
<li>6 large garlic cloves, peeled </li>
<li>1 cup fresh cilantro (thick bottom stems cut off), roughly chopped </li>
<li>3/4 cup water </li>
<li>3/4 small white onion, finely chopped </li>
<li>Salt </li>
</ul>
Directions:<br />
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1 teaspoon.The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-6002013580061423572012-07-09T06:00:00.000-04:002012-07-09T08:30:27.799-04:00Reese's Cheesecake Brownie Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qndu7sYfxHJhUS8WW6ooIEH7OTG0um9kHEbgGGlJ9mdlc5UVZQJZfk6w-ZJ-vmMA5gKGHg6Vsmze9Qd4HAFL3G8xtSMMj7PnzQppaBBcDRlIlO-2UKvVdAF8jiUvMyH2gjeTdBPJc0k_/s1600-h/IMG_0030c%25255B6%25255D.jpg"><img alt="IMG_0030c" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguWIYxrt8-yeV8pB_ifwfCpLNORCCz8JfjiWMfiOd6BoIaVlAVS-Snt-QZJwLQfYV5s7CHaRe7c3x_vRNtwOcr4HlFWeuKu-VhmGc9JDLln_NIHoXPur-9CLcXe6kTH0-DOtuTlaQpMZA/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0030c" width="545" /></a><br />
The dessert gods where smiling down on my husband the day this recipe graced my computer screen. He's not much of a sweets guy, but he does love peanut butter cups, cheesecake, and brownies. What would be more perfect for him, than one dessert that combines all three? I couldn't wait to make it, and neither could he!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaXNB31C0QQdcNOBizu1CA4LweqtbBqjVYe7tDGuUgC9aEXUGE4-xz5_9EC2cJ2oPvFjqu3rdJ9E0JO6sph5PNNVImwQLpFaWEdEfmIo6zA6jEK2lU3HxZ1olGt-uaaCsd5UzZybgg9D4/s1600-h/IMG_0020c%25255B6%25255D.jpg"><img alt="IMG_0020c" border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHUJbMI0TiJPBG5sFnGsUUtnWQObCPc0sOiDv6kDSSWhLS9PlocBfEe4L0aY4pVUHII4lo5GSEAHabw27652fzAzzsrcjBMtWKD5lDXZErbRXOneBrcpCGI2CLWkdQUcSM7rJtQ7AFfvE/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: http://www.blogger.com/img/blank.gif0px; padding-top: 0px;" title="IMG_0020c" width="370" /></a><br />
There's a lot to love here - chewy, fudgy brownie topped with rich, peanut buttery cheesecake, decorated with drizzled chocolate and Reese's Pieces. It's a decadent dessert that we just can't resist!<br />
<h6>
<span style="font-size: large;">Reese’s Cheesecake Brownie Bites</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Reese’s Cheesecake Brownie Bites" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguWIYxrt8-yeV8pB_ifwfCpLNORCCz8JfjiWMfiOd6BoIaVlAVS-Snt-QZJwLQfYV5s7CHaRe7c3x_vRNtwOcr4HlFWeuKu-VhmGc9JDLln_NIHoXPur-9CLcXe6kTH0-DOtuTlaQpMZA/?imgmax=800" /></span>
Source: Slightly adapted from <a href="http://www.insidebrucrewlife.com/2010/11/ultimate-reeses-cheesecake-brownie-bars.html" target="_blank">Bru Crew Life</a> via <a href="http://sotastysoyummy.blogspot.com/2012/02/secret-recipe-club-reeses-cheesecake.html" target="_blank">So Tasty, So Yummy</a>, brownie recipe from <span style="font-style: italic;">Baking Illustrated</span>, from the Editors of <span style="font-style: italic;">Cook's Illustrated</span><br />
Yield: about 20 cheesecake brownie bites<br />
<br />
<br />
<br />
Ingredients:<br />
<span style="font-style: italic;">For the brownie layer</span><br />
<ul>
<li>5 ounces semisweet or bittersweet chocolate, chopped</li>
<li>2 ounces unsweetened chocolate, chopped</li>
<li>8 tablespoons unsalted butter (1 stick) cut into quarters</li>
<li>3 tablespoons cocoa powder</li>
<li>3 large eggs</li>
<li>1 1/4 cups sugar</li>
<li>2 teaspoons vanilla extract</li>
<li>1/2 teaspoon salt</li>
<li>1 cup all-purpose flour</li>
</ul>
<br />
<span style="font-style: italic;">For the cheesecake layer</span><br />
<ul>
<li>16 Reese’s peanut butter cups</li>
<li>1 package (8 ounces) cream cheese</li>
<li>2 tablespoons butter, softened</li>
<li>1 can (14 ounces) sweetened condensed milk</li>
<li>1 tablespoon cornstarch</li>
<li>1 egg</li>
<li>1 teaspoon vanilla</li>
</ul>
<br />
<span style="font-style: italic;">For decorating</span><br />
<ul>
<li>2 ounces chocolate chips, melted</li>
<li>2 bags of Reese’s Pieces</li>
</ul>
<br />
Directions<br />
<ol>
<li>Place the peanut butter cups in the freezer for 30 minutes. Preheat oven to 350 degrees. Line two muffin tins with paper liners.</li>
<br />
<li>In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.</li>
<br />
<li>Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Divide brownie batter evenly between lined muffin tin cups.</li>
<br />
<li>Beat cream cheese, butter and cornstarch in a medium bowl until fluffy. Beat in milk, egg, and vanilla until smooth. Chop up the peanut butter cups and stir into the cream cheese mixture. Spoon the cream cheese mixture over top of the brownie batter. Bake 25-30 minutes. Cool completely.</li>
<br />
<li>Drizzle with melted chocolate and sprinkle Reese’s Pieces on top. Keep refrigerated until ready to eat.</li>
</ol>
<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7979612701597625619.post-22252644067570045662012-06-11T05:00:00.002-04:002012-07-07T19:42:17.132-04:00Cranberry Orange Pecan CookiesEvery fall I stock up on fresh cranberries. It's the only time of year you can get them, and I love to bake with them. Last fall I got 6 or 7 bags and tossed them in the freezer.<br /><br />Guess what? They are all still there.<br /><br />I never got around to doing anything with them over the winter (for shame), so I figured there's no time like the present!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOET4_YvF1ZInMeDZj_bdGOnHdMDxy9fAiYAi0OWoZAbzEl-PFJU9Kw_eoeioIurs3Za906P_IGa7enL-yy5YymLDQMY9LdDGz5ZBjHICBYS_kMsNYsi3PZdq66KHrgAxgKfXgyMrjJFFM/s1600-h/IMG_0083c%25255B5%25255D.jpg"><img alt="IMG_0083c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WwaFvvjw4EDmbW-aff2XSE4yHBQZi_-bVKBXYVrGXr5dL6guflYQGtQg3_503Lo99rvyyymQs7RJN_P1HsTBBxsJsQGP9SH-yuCuS8bxBPlKgP817YfLFrvZis0pOQoHpjky69CBfb8v/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0083c" height="445" border="0" width="545" /></a><br />These cookies are soft, which I love. They are sweet enough to balance the tart cranberries, and have a little hint of citrus from the orange zest. Pecans add the perfect crunch. Still have some cranberries kicking around in your freezer? Make these today!<br /><h6><span style="font-size:large;">Cranberry Orange Pecan Cookies</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Cranberry Orange Pecan Cookies" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WwaFvvjw4EDmbW-aff2XSE4yHBQZi_-bVKBXYVrGXr5dL6guflYQGtQg3_503Lo99rvyyymQs7RJN_P1HsTBBxsJsQGP9SH-yuCuS8bxBPlKgP817YfLFrvZis0pOQoHpjky69CBfb8v/?imgmax=800" height="100" /></span> Source: Adapted from <a href="http://www.katesshortandsweets.com/2011/11/cranberry-kitchen-cookies-vegan.html" target="_blank">Short and Sweets</a><br />Yield: <span class="yield">30 cookies</span><br /><h6><span style="font-size:medium;"></span> </h6><h6><span style="font-size:medium;"></span> </h6><h6><span style="font-size:medium;">Ingredients</span></h6><ul><li>1/2 cup vegan butter </li><li>3/4 cup evaporated cane juice </li><li>1/2 cup sucanat </li><li>1/4 cup orange juice </li><li>zest from one medium orange </li><li>2 eggs </li><li>1 teaspoon pure vanilla extract </li><li>3 cups whole wheat pastry flour </li><li>1 teaspoon baking powder </li><li>1/4 teaspoon baking soda </li><li>1 cup chopped pecans </li><li>2 cups cranberries, chopped or whole</li></ul><h6><span style="font-size:medium;">Instructions</span></h6><ol><li>Preheat your oven to 375 degrees F. Grease or line cookie sheets. </li><li>In a large bowl, cream together butter and sugars. Add the orange juice and zest. Add the eggs, one at a time, then the vanilla extract. </li><li>In a medium bowl, whisk together the flour, baking powder, and baking soda. Slowly mix flour into the batter. Add the pecans and cranberries, mix until just combined. </li><li>Using a spoon and your fingers or a cookie scoop, form rough balls of dough (approximately 2 tablespoons) and place them on your prepared cookie sheet. </li><li>Bake for 12-17 minutes, until the edges are slightly brown. Let cookies cool on the sheet for a few minutes before transferring to wire racks to cool completely</li></ol>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-88624846495803381902012-06-04T05:00:00.000-04:002012-06-04T05:00:07.396-04:00Root Beer Float BrowniesIt’s no secret around here that I love ice cream. Since cracking open my ice cream maker several years ago, I’ve purchased ice cream from the store only a handful of times. Lately, I’ve been finding that the store bought stuff just doesn’t live up to what I make at home. It just tastes… off. But, I digress…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjUiNCS0tHM-x9ZKWotqh2Zyg_ezaw6uW-OB29xo8yEZG-hV-B4MdiLhb4h7yWXMaKKLKtHd9OihdxTdci7N7KQpH57Zfi_6vcOedF0cxv2lSO3R1bHAa98cvN3iyGTPJMTfAuH8t1hs7/s1600-h/IMG_0118c%25255B6%25255D.jpg"><img alt="IMG_0118c" border="0" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCkFwmuuvNJKH1HUaiwKbRroQKbVXyLXSIfEz_l0mRttFPE570Mv5k4fQAcOTMWBuT-vCtOG656Cj8cI8NnFn0zksXxQiMmv8QfswcWhNZX6aTq7bagnn9zQ4Z_ThXalO4y7WXgSVPuR_/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0118c" width="545" /></a><br />
Since ice cream is and always has been my favorite dessert, I’m no stranger to the various applications of ice cream in the dessert world. Root beer floats are an excellent use of ice cream, and a great way to jazz up the plain vanilla variety. Although, I have to admit – growing up, my favorite combination was actually ginger ale and vanilla ice cream. They are great together!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA3053Z-A44v3PR95K6rCzyMOhLlkED_C1rZUoBnfLn-lIi6If3DCQRxbYyJQmaCjk16hsfO9fpK08MKELKPE7P7FbwUTOtRF0VIJ1KPXrlMnMxMBgPyFSIdJeXfWC6upXeoBl_ql1vxz/s1600-h/IMG_0121c%25255B5%25255D.jpg"><img alt="IMG_0121c" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxN0icGsTaHQnzb5bKdg4gHzwTjd54zpbEp1HtWbUgzVQ3x36iKdhQBn8pEB_N4YGhjR8u3Vj_SLTTu27br5szIFPWwasGWWkHQTNEwZlOCLpY_Anz4Ba4dNZ1djGFHwpADHG5qLVnkf3/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0121c" width="545" /></a><br />
I saw these brownies and knew I had to make them for the nostalgia factor. I didn’t see how I could just leave it as a brownie and frosting, though – what’s a root beer float without ice cream?? The result is a delicious frozen treat, perfect for the summer. In full disclosure, I actually found these to taste very little like root beer. A disappointment, for sure, and in the future I will have to seek out the root beer extract to give the frosting a kick. <br />
<h6>
<span style="font-size: large;">Root Beer Float Brownies</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Root Beer Float Brownies" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxN0icGsTaHQnzb5bKdg4gHzwTjd54zpbEp1HtWbUgzVQ3x36iKdhQBn8pEB_N4YGhjR8u3Vj_SLTTu27br5szIFPWwasGWWkHQTNEwZlOCLpY_Anz4Ba4dNZ1djGFHwpADHG5qLVnkf3/?imgmax=800" /></span> Source: Slightly adapted from <a href="http://www.coffeeandcannolis.com/2012/05/root-beer-float-brownies.html" target="_blank">Coffee and Cannolis</a><br />
Yield: <span class="yield">30 ice cream brownies</span><br />
<h6>
<span style="font-size: medium;"></span> </h6>
<h6>
<span style="font-size: medium;"></span> </h6>
<h6>
<span style="font-size: medium;">Ingredients</span></h6>
For the brownies: <br />
<ul>
<li>2/3 cup flour </li>
<li>2 cups cocoa powder </li>
<li>1/2 teaspoon salt </li>
<li>6 oz. chopped semi sweet chocolate </li>
<li>3 oz. chopped white chocolate </li>
<li>4 tbsp. butter </li>
<li>3 large eggs </li>
<li>1/2 cup white sugar </li>
<li>1/2 cup brown sugar </li>
<li>2 tsp. vanilla </li>
<li>8 oz. root beer </li>
</ul>
For the filling and frosting:<br />
<ul>
<li>1 quart vanilla ice cream</li>
<li>1 cup unsalted butter, at room temperature </li>
<li>1/2 cup root beer,simmered until reduced to 1/4 cup</li>
<li>5 cups powdered sugar</li>
<li>1/2 tsp root beer extract (optional)</li>
</ul>
<h6>
<span style="font-size: medium;">Instructions</span></h6>
<ol>
<li>Preheat oven to 375 degrees F. Line muffin tins with paper liners. </li>
<li>Sift flour, cocoa powder and salt in a bowl and set aside. </li>
<li>Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together. Remove from heat when just melted and allow to cool for 5 minutes. </li>
<li>Using your mixer mix the eggs, sugars and vanilla together. Slowly add in the cooled chocolate mixture. Add half the flour and half the root beer. Mix on low, scraping the sides. Repeat with the remaining flour and root beer until just combined. Batter will be very thin. </li>
<li>Pour batter into your muffin tins, filling each about halfway. Bake about 15 minutes, until the center is just set. Let cool completely. </li>
<li>Let ice cream sit out to soften while brownies cool. Once cooled, fill liners with ice cream. Place in the freezer for at least 30 minutes. </li>
<li>Meanwhile, prepare frosting. Beat butter on medium speed until smooth. Slowly add in your powdered sugar and mix in. Add concentrated root beer and extract, if desired. Beat on medium until smooth and all ingredients are incorporated. </li>
<li>Frost cupcakes, then store in the freezer until serving. </li>
</ol>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com2tag:blogger.com,1999:blog-7979612701597625619.post-66452037042245697382012-05-17T05:00:00.000-04:002012-05-17T05:00:01.260-04:00Cheesecake-Style Lime SquaresMy husband is not a sweets guy. Once in a while he'll eat cheesecake, caramel brownies, and he loves peanut butter ice cream, but other than that, you are hard pressed to get him to eat dessert. When the latest Clean Eating magazine arrived in the mail, I saw this recipe for cheesecake style lime squares and knew they would be right up his alley. Since they were from CE, I knew they wouldn't be too sweet. And lime + cheesecake is a match made in his heaven. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIdxOjnmCvNfeFXpd8-clo0_avFKr6AYLtmuUEBKWeP1inBccPHFb-7VV_P_RqAq4Z6BWRF_HWynDkfXK8W32x4KRNxkkjakV9J8UTYUSFmsby1buj1lb-f7_KC37GHABgKhBxpIIl-p9/s1600-h/IMG_0011C%25255B6%25255D.jpg"><img alt="IMG_0011C" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrrszox2_THKbPBwPz6EDGq-TtSn4-ETUWA7ZWbsYSTKH2IH0sdHh8JEum1F0lQdSwOpzpDuld4pA718HeiEgB8dJzCRl82Ed9C7IeHySo5LW5A5iDeYucaEenhkJZZwAK6bLto3ieLyS/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0011C" width="545" /></a><br />
<br />
These definitely lived up to our expectations, and he loved them! The lime adds a bright flavor to the tangy cheesecake base, and I was right - they aren't too sweet. Just perfect for us. <br />
<h6 class="fn">
<span style="font-size: large;">Cheesecake-Style Lime Squares</span></h6>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Cheesecake-Style Lime Squares" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrrszox2_THKbPBwPz6EDGq-TtSn4-ETUWA7ZWbsYSTKH2IH0sdHh8JEum1F0lQdSwOpzpDuld4pA718HeiEgB8dJzCRl82Ed9C7IeHySo5LW5A5iDeYucaEenhkJZZwAK6bLto3ieLyS/?imgmax=800" /></span> Source: Slightly adapted from <a href="http://www.cleaneatingmag.com/" target="_blank">Clean Eating Magazine, June 2012, page 39</a><br />
Yield: <span class="yield">16 squares</span><br />
Preparation time: <span class="Preptime"><span class="value-title" title="PT20M"></span>20 minutes</span><br />
Total time: <span class="duration"><span class="value-title" title="PT1H10M"></span>1 hour, 10 minutes, plus 8 hours to chill</span> <br />
<h6>
<span style="font-size: medium;"> </span></h6>
<h6>
<span style="font-size: medium;">Ingredients</span></h6>
<ul>
<li>14 all natural whole-wheat graham cracker squares (or 7 rectangular sheets) </li>
<li>3 tablespoons organic unsalted butter, melted </li>
<li>8 ounces light cream cheese </li>
<li>1 cup low-fat sour cream (or plain greek yogurt) </li>
<li>1/2 cup organic evaporated cane juice </li>
<li>1 tablespoon lime zest (from about 2 limes), plus additional for garnish </li>
<li>1/4 cup fresh lime juice (about 2 limes) </li>
<li>1 large egg </li>
</ul>
<h6>
<span style="font-size: medium;">Instructions</span></h6>
<ol>
<li>Preheat oven to 350 degrees F. Line an 8 inch square baking dish with parchment paper, leaving 2 to 3 inches hanging over 2 opposing sides. </li>
<li>In a food processor, process graham crackers into fine crumbs. With machine running, pour butter through feed tube and process until just combined, 2 to 3 seconds. Transfer mixture to baking dish and press into bottom with your hands to form an even layer. Bake until edges are very light brown, about 9 minutes. Transfer to wire rack. </li>
<li>Reduce oven temperature to 325 degrees F. Wipe out food processor and add cream cheese and sour cream or yogurt; process until smooth, about 1 minute. Add cane juice and lime zest and juice. Pulse, stopping to scrape down the sides of the bowl as needed, until combined. Add egg and pulse until just combined. Spread mixtures evenly over top of graham cracker crust and bake until edges are just set and center is still moist and slightly jiggly, 38 to 40 minutes. </li>
<li>Transfer to wire rack and let rest for 10 minutes. Run a thin knife along the edges of dish to loosen. Let cool to room temperature. Cover loosely with plastic wrap or foil and refrigerate for 8 hours or overnight. Transfer cheesecake to cutting board by lifting edges of parchment. Garnish with additional lime zest and slice into 16 squares. Serve chilled. After slicing, squares will keep refrigerated for 1 day. </li>
</ol>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com3tag:blogger.com,1999:blog-7979612701597625619.post-18277601789381182292012-04-16T05:54:00.001-04:002012-04-16T08:58:47.458-04:00Cooking Challenge: French MacaronsFrench Macarons! The temperamental, yet adored, cookie is a cooking challenge that many home bakers one day aspire to make. A group of fellow food bloggers decided to conquer this cookie together, so we could share our questions, successes, and tales of woe. See the round-up <a href="http://joelens.blogspot.com/2012/04/macaron-mania-raspberry-macarons.html" target="_blank">here</a>!<br /><br />In my search for macaron recipes, I came across some adorable Easter bunny macarons, and instantly knew that was what I wanted to make. I kept the flavoring simple - vanilla bean, and let the caramel buttercream from my Glee cupcake pull double duty for the filling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsOqgQaNGfcQqtbL5HBqjFnZBuNRX2ZLn61tnVzsiomNyTBIgmzo3zQXKhtZ_UTAxLZGlNrxFqAt4O0m6fnDEnY0CYCsDwfBgbPzMYvgOYkUD4QkEQ-3sry_yWmIjO2MZEm47cBISkB-f/s1600-h/IMG_0030c%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0030c" alt="IMG_0030c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0hDAf0x5yfV6ODe_O6EBhAG9u69bdsoQjQ41JKHYQfYHVCNNQFZPUGJKDWOckHKhaHSf0saPUgv1XcpNTsHkUv0RnUP2YRd8B992FAR9mDxIEaBvCfOLLh2nilNRqIUfKz7QWZ7BBVZZ/?imgmax=800" width="545" border="0" height="345" /></a><br /><br />This was definitely a learning experience for me. I was so happy that, by all appearances, everything went well with the macarons: they have feet and for the most part they did not stick to the parchment. Going through the process of making them, I had a few concerns that I will pay more attention to if I make them again.<br /><br />First, I think I would have benefited from sifting the almond meal/powdered sugar mix. When I added it to the egg whites, the batter was very lumpy. I had to do a lot of folding/mixing to get it smooth, and I think by then I had deflated it too much and the batter was more runny than it should have been (though it wasn't flowing like ribbons, either, so all around it was a little confusing). It probably would have been fine for just piping rounds, but the ears require a thicker batter to stay separate, and clearly my poor bunnies ended up with uni-ears.<br /><br />I also think that I under baked the bunny faces by maybe a minute. In hindsight, I should have put all the faces on one sheet and the rounds on another. The rounds didn't need as long as the faces and a little extra time in the oven would have helped the faces that were reluctant to release from the parchment.<br /><br />Sadly, after all that, I was a bit underwhelmed with them. I've never had macarons before, so perhaps I need to taste some made by someone who actually knows what they are doing, but I felt very take-it-or-leave-it. However, my aunt ate three of them at Easter, so I must have done something right.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9fhQC_hnoKLaZe90SJ6KMaQ0yGZRUsri3_fdjJdQORSNaxCOiIAb1wWeHh6rQIU93sTo__4XwqmtsZm__2-SZTzciLBpoAyYQ9QpWGb1dyq1TqJiuh_P3SxA7Md2d-dKhvhURnnM8fzk/s1600-h/IMG_0032c%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0032c" alt="IMG_0032c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dN3C4yzfCbxTqnXzoRQLUAKOcm08e5XdGhOcdXiaoMXePNHO4bP5i-zwAFjz8UdCs58FaBpbVt2t-oPoXMumd9x0e6UAp0Oq7HmujXcloKaRgu5fzR766UoRKP3qy_PcdKUHFdfExsRo/?imgmax=800" width="545" border="0" height="345" /></a><br /><div class="hrecipe"><span class="summary"><br />Vanilla bean bunny macarons with caramel swiss meringue buttercream were a fun addition to our Easter dinner!</span><br /><br /><h6 class="fn"><span style="font-size:large;">Vanilla Bean French Macarons with Caramel Swiss Meringue Buttercream</span></h6><br /><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Vanilla Bean French Macarons with Caramel Swiss Meringue Buttercream" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dN3C4yzfCbxTqnXzoRQLUAKOcm08e5XdGhOcdXiaoMXePNHO4bP5i-zwAFjz8UdCs58FaBpbVt2t-oPoXMumd9x0e6UAp0Oq7HmujXcloKaRgu5fzR766UoRKP3qy_PcdKUHFdfExsRo/?imgmax=800" height="100" /></span>Source: Adapted from <a href="http://annies-eats.com/2011/04/29/vanilla-bean-macarons-with-raspberry-filling/" target="_blank">Annie's Eats</a> and inspired by <a href="http://www.raspberricupcakes.com/2011/04/easter-bunny-macarons.html/" target="_blank">Raspberri Cupcakes</a><br />Yield: About <span class="yield">12</span> bunnies<br />Preparation time: <span class="Preptime"><span class="value-title" title="PT1h20M"></span>20 minutes, plus one hour resting time</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT18M"></span>12-18 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT1h40M"></span>1 hour 40 minutes</span><br /><br /><h6><span style="font-size:small;">Ingredients</span></h6><ul><br /><li class="ingredient"><span class="value">110</span> <span class="type">grams</span> almonds (blanched or slivered), or almond meal</li><li class="ingredient"><span class="value">200</span> <span class="type">grams</span> powdered sugar</li><li class="ingredient"><span class="value">100</span> <span class="type">grams</span> egg whites (about 3 large eggs), aged at room temperature for 12-24 hours or in the fridge for 3-5 days</li><li class="ingredient"><span class="value">1</span> <span class="type"></span> vanilla bean, split lengthwise</li><li class="ingredient"><span class="value">1/4</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">50</span> <span class="type">grams</span> granulated sugar</li><li class="ingredient"><span class="value">50</span> <span class="type">grams</span> granulated sugar</li><li class="ingredient"><span class="value"></span> <span class="type"></span> chocolate sprinkles, sugar pearls, and foodwriter pen for decorating</li><li class="ingredient"> <a href="http://thebalancedbaker.blogspot.com/2012/04/quinn.html/" target="_blank">caramel swiss meringue buttercream</a><br /></li></ul><br /><h6><span style="font-size:small;">Instructions</span></h6><ol><br /><li>Pulse the almonds and powdered sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Scrape the seeds from the vanilla bean pod into the mixing bowl. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Blend in the vanilla extract, if using.</li><br /><li>Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.</li><br /><li>Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter, with 12 rounds on one sheet and 12 rounds with bunny ears on another), spaced about 1 inch apart. Add sugar pearls for nose and tails (I used a cluster of about 7 to make a tail), and sprinkles for whiskers. Let sit at room temperature for about an hour to develop a hard shell.</li><br /><li>Preheat the oven to 300˚F. Bake for 12-18 minutes, depending on size. (Baking time can vary widely due to humidity and other factors of your kitchen environment. To test whether or not the cookies are done, let cool for a minute until cool enough to touch. Carefully attempt to remove one shell from the silpat. If it cracks at all or does not remain intact, continue to bake until one is removed intact.) Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. Draw eyes on bunnies with foodwriter pen.</li><br /><li>Pipe a small dollop of buttercream onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the filling to the edges. Store in the fridge overnight in an airtight container. Serve at room temperature</li></ol><ul class="instructions"></ul><br /><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com5tag:blogger.com,1999:blog-7979612701597625619.post-86872641269468958142012-04-10T05:09:00.003-04:002012-04-10T05:09:00.347-04:00Glee! Banana Nut Cheerio Cupcakes<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSDLuUXkSwLL9TMn-b-otNOqKQJ1I_v7cAtt5TgP0S1_bLJCFazHAc-pMNe1Q2xgDXzbejF93S0vEL2CplJjB77-8dv2Dj64aH5y4dlXD7pXIY0jlxtxWYjcltLTtawVt4X0oXt_iJObJ/" width="175px" /></div><br /><br />I am so excited that Glee is returning tonight after the late winter break. Last episode left us hanging on the fate of Quinn after her car accident, so I wanted to make Quinn's cupcake for this week.<br /><br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L7YNfhlJxdRJAFQI3RH9vQ9KscOW2Wy2ZVNlF4EdisvEfRhWl-MiS-IB3UlpdKJSEMIhTf-cLx8cfda6vljei3GCDBI3-d-RzLuzOcQjhHvyMurBar33Yog7L_LdaKMDv2pEZscmQmYw/s200/quinn_glee.jpg" /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8w4mdVJmJ0XVyARLlNBIweybNgydIOVnhVk2P_5H3sUJvEdHCZW2HXpMeOaGMx_9ixu2PlaIy2I-gsOWz5RL7_f2zH-t1Gw5rGp4c5tibnE2o8RR009RTtSXFpTHOKKmUU5kMipDJN4Rv/s1600-h/IMG_0009c%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0009c" alt="IMG_0009c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9bLnbzdf1e0l5STleuCaSUuEf-x98S_H_ME2hj1wc5Q6vwmpnbNao8SpPjynZIDee6rVCA27Tnp6v1LWYwQvMVKHO4e6n9kYz_HkR4v3foMlnXSsNCvNqUwes164-Mu5qbFntn3hz7M4/?imgmax=800" a="" width="545" border="0" height="370" /></a><br /><br />It would be an understatement to say Quinn has had a few ups and downs in her time at McKinley High. Her fall from high atop the Cheerios (and school popularity) pyramid due to her teen pregnancy sent her into a bizarre downward spiral in season 3. An attempt to sabotage the custody rights of her daughter's adoptive mother was definitely b-a-n-a-n-a-s. Inspired by A) Quinn's nutty behavior and B) the many flavors of Cheerios cereal, I created Quinn's cupcake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tC44ooIeZhKd-KGhwhx_-EYXCY_Mi18OQySWKH0FxkUCuVlkF5duVyIxSVWWUCHlXIkukNxrNBbAt0Q4XIP-umAyWgNDVx_0C43enKGFU01PbF3LFuUh_6SzlgF86K2F0exMhxnT5nWV/s1600-h/IMG_0015c%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0015c" alt="IMG_0015c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARdn1vtaHXSsy8PZKa2X7xVd-s-KgeMFedLjF1tFLtaDx9D4Shhs0NALO4xVW6A2xlzasLuUj5J02QzafBrU7jpGW8R3xWDiyUcxmTWh5I-cQL0hKLdxUF6YOYZAOHYFtB1Qf1YAHtcRb/?imgmax=800" a="" width="545" border="0" height="545" /></a><br /><br />I am definitely glad to see that she was able to come full circle in the last episode and regain the status she has longed for: to once again be a Cheerio.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKGHQC8TI9cXh1-oakYPByrgDjvGYsS6lFf3F7P_lhHVBPFs6f-pMjabAnUextqvHVyR-NmpM2UpnUNkk7TjQ2X2G_fcfz-2cDDwtOYB12AcxOiPzFbF5jhNqr_6cAsIDzoW3bcFOtrho/s1600-h/IMG_0022c%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0022c" alt="IMG_0022c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsxGJ7NGT3RxpiRVpUNJFcQuQV1GPRJDWFuZlDxA0DqXlvwB_Oxu1Y7ZDajbufQIVF6USkiz8Yq0U7r4saTu-FytXsm5Llux1cIW4jcyrbB7wJbDpUuUPtjQZU3jsSqYtZ5PuNusc2LJK/?imgmax=800" a="" width="545" border="0" height="445" /></a><br /><br /><div class="hrecipe"><span class="summary">Quinn's Banana Nut Cheerio cupcake combines cinnamon banana cake with a Cheerio covered peanut butter center, and is topped with caramel swiss meringue buttercream.</span><br /><h6 class="fn"><span style="font-size:large;">Banana Nut Cheerio Cupcakes</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="Banana Nut Cheerio Cupcakes" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9bLnbzdf1e0l5STleuCaSUuEf-x98S_H_ME2hj1wc5Q6vwmpnbNao8SpPjynZIDee6rVCA27Tnp6v1LWYwQvMVKHO4e6n9kYz_HkR4v3foMlnXSsNCvNqUwes164-Mu5qbFntn3hz7M4/?imgmax=800" height="100" /></span><br />Source: Adapted from <a href="http://kelseysappleaday.blogspot.com/2011/05/banana-cupcakes-with-cream-cheese.html" target="_blank">Apple a Day</a><br />Yield: Serves <span class="yield">24</span><br />Preparation time: <span class="Preptime"><span class="value-title" title="PT25M"></span>25 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT20M"></span>20 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT2h45M"></span>2 hours, 45 minutes (with cooling time)</span><br /><br /><h6><span style="font-size:small;">Ingredients</span></h6><ul>For the cupcakes:<br /><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> unsalted butter, at room temperature</li><li class="ingredient"><span class="value">3</span> <span class="type"></span> eggs, at room temperature</li><li class="ingredient"><span class="value">2</span> <span class="type">cups</span> all-purpose flour</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">teaspoons</span> baking powder</li><li class="ingredient"><span class="value">3/4</span> <span class="type">teaspoon</span> salt</li><li class="ingredient"><span class="value">1/4</span> <span class="type">teaspoon</span> baking soda</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> cinnamon</li><li class="ingredient"><span class="value">1/2</span> <span class="type"></span> mashed overripe banana (1 large)</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> buttermilk</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">1</span> <span class="type">scant cup</span> sugar</li><br />For the filling:<br /><li class="ingredient"><span class="value">2/3</span> <span class="type">cup</span> powdered sugar</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> creamy peanut butter</li><li class="ingredient"><span class="value">2</span> <span class="type"> tablespoons</span> unsalted butter, at room temperature</li><li class="ingredient"><span class="value">1/4</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">cups</span> crushed peanut butter Cheerios cereal</li><br />For the buttercream:<br /><li class="ingredient"><span class="value">8</span> <span class="type">ounces</span> egg whites (from a carton is fine)</li><li class="ingredient"><span class="value">12</span> <span class="type">ounces</span> sugar</li><li class="ingredient"><span class="value">1 1/4</span> <span class="type">cups</span> unsalted butter, at room temperature</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">3</span> <span class="type">tablespoons</span> caramel sauce</li></ul><br /><br /><h6><span style="font-size:small;">Instructions</span></h6><ol>For the filling:<br /><li>In bowl, with mixer on medium speed, mix powdered sugar, peanut butter, butter, and vanilla until blended.</li><li>Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.)</li><li>Roll in crushed Cheerios cereal. Place balls on waxed paper-lined cookie sheet; set aside.</li></ol><br /><ol>For the cupcakes:<br /><li>Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 24 paper liners.</li><li>In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, 1/4 c. at a time, beating on medium speed until light and fluffy and scraping down sides of bowl. Add eggs, one at a time, scraping down sides of bowl after each addition.</li><li>In a medium bowl, stir together flour, baking powder, salt, baking soda, and cinnamon. </li><li>In a small bowl, combine banana, buttermilk, and vanilla.</li><li>Add in flour and banana mixtures, beginning and ending with the flour, and mix on low speed until just combined.</li><li>Fill muffin cups 2/3 full. Insert a Cheerio covered peanut butter ball into the center of the cupcake and push down to cover with batter. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.</li><li>Allow to cool completely, then frost with buttercream.</li></ol><br /><ol>For the buttercream:<br /><li>Add egg whites and sugar to a heat-safe bowl. Place bowl over a pot of simmering water and whisk lightly until the mixture reaches 140 degrees F and the sugar is dissolved. </li><li>Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on medium-high speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)</li><li>On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium-high speed.</li><li>Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to low. Add vanilla and caramel and continue to beat on low speed for 45 seconds. Then beat on medium-high speed for an additional 45 to 60 seconds. </li><li>Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.</li></ol><br /><ul class="instructions"></ul><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com1tag:blogger.com,1999:blog-7979612701597625619.post-73868402463086449742012-04-05T05:40:00.003-04:002012-04-05T05:40:00.907-04:00Slow-Cooker Honey Sesame ChickenI've come to the realization that I don't make enough use of my crockpot. I tend to make the same few easy recipes over and over. Part of the reason, I think, is that I tend to think of the crockpot as something to use during the week to save time. I load it up at night, cook overnight, and then pack the food up for lunch and take it to work. Since I only have the morning to complete the last steps of the meal, I tend to make recipes that go right from crockpot to plate with little other necessary intervention. It's always seemed like cheating to use the crockpot on the weekend, since I actually have time to prepare a "real meal." I'm slowly coming to realize that crockpot meals are real meals, too, and it can be quite freeing to make them on the weekend! This is one recipe that caught my eye recently (along with another I'll be sharing soon - chicken tacos), and helped me reclaim a little time on a busy weekend afternoon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXyo6jvPfdK7lDOHds_7BgL29u1xZg5D4rA7wklbrbzk_peY0iIz8EDNY4llW7ABZLmWj05zV8SfacV0XitSyVTLe8VVVOymZcgCIJeQjCYX0R1s2P1kl7Zsg5-rd7TDKnUWKv-afmB5F/s1600-h/IMG_0039c%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0039c" alt="IMG_0039c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSTF0Wy1cWXhkawMgYpILr3HQsb6qHCjxFSfDjXAH_D_GnA2MTBXynNunE0ldeQcPnWaM8yRM-E7wcePFEod7gntW0rzCGQx4tQzj8VuQBWS7VKxcv6IN4s5A_p_vvn7nqLFPQDjd15D5/?imgmax=800" width="545" border="0" height="545"></a><br /><div class="hrecipe"><font class="summary"><br />Enjoy this sweet and slightly spicy easy slow-cooker meal!</font><h6 class="fn"><font size="large">Slow Cooker Honey Sesame Chicken</font></h6><font style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Slow Cooker Honey Sesame Chicken" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSTF0Wy1cWXhkawMgYpILr3HQsb6qHCjxFSfDjXAH_D_GnA2MTBXynNunE0ldeQcPnWaM8yRM-E7wcePFEod7gntW0rzCGQx4tQzj8VuQBWS7VKxcv6IN4s5A_p_vvn7nqLFPQDjd15D5/?imgmax=800" height="100"></font>Source: Slightly adapted from <a href="http://www.dainty-chef.com/2012/03/slow-cooker-honey-sesame-chicken.html" target="_blank">The Dainty Chef</a><br />Yield: Serves <font class="yield">4</font><br />Preparation time: <font class="Preptime"><font class="value-title" title="PT5M"></font>5 minutes</font><br />Cook time: <font class="cooktime"><font class="value-title" title="PT4h10m"></font>4 hours</font><br />Total time: <font class="duration"><font class="value-title" title="PT4h15m"></font>4 hours, 15 minutes</font><br /><h6><br /></h6><h6><font size="small">Ingredients</font></h6><ul><li class="ingredient"><font class="value">4</font> <font class="type"></font> boneless skinless chicken breasts</li><li class="ingredient"><font class="value"></font> <font class="type"></font> salt and pepper</li><li class="ingredient"><font class="value">3/4</font> <font class="type">cup</font> honey</li><li class="ingredient"><font class="value">1/4</font> <font class="type">cup</font> soy sauce</li><li class="ingredient"><font class="value">1/2</font> <font class="type">cup</font> diced onion</li><li class="ingredient"><font class="value">1/4</font> <font class="type">cup</font> ketchup</li><li class="ingredient"><font class="value">2</font> <font class="type">tablespoons</font> safflower oil</li><li class="ingredient"><font class="value">2</font> <font class="type">cloves</font> garlic, minced, pressed or grated</li><li class="ingredient"><font class="value">1/4</font> <font class="type">teaspoon</font> red pepper flakes</li><li class="ingredient"><font class="value">4</font> <font class="type">teaspoons</font> cornstarch</li><li class="ingredient"><font class="value"></font> <font class="type"></font> sesame seeds</li></ul><h6><font size="small">Instructions</font></h6><ol><li>Season both sides of chicken with lightly with salt and pepper, put into crock pot. </li><li>In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.</li><li>Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. </li><li>Dissolve cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. </li><li>Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice or noodles, garnish with sesame seeds.</li><ol><br /><ul class="instructions"></ul><br /><br /></ol></ol></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com12tag:blogger.com,1999:blog-7979612701597625619.post-84030888454395656942012-03-29T09:00:00.001-04:002012-03-29T09:25:06.932-04:00One Pot Meal: Spicy Asian Chicken and RiceWe are slightly unorthodox when it comes to meals during the week. We tend to have a bigger lunch (and several smaller meals through the day) and no formal dinner. We prefer not to have a large meal at the end of the day, and there isn't much time for me to cook at night, anyway. I do cook dinner on the weekends, but we try to be sitting down to eat by 5 or 5:30pm. This was a meal I'd planned for a Sunday night, but when my husband ended up having to work, and I had an exhausting day chasing our son around, I pushed it off until Monday.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXShK3xck9vvJILyBmyGZZjvi3lgHmKkAqRc-if8lQAa108_IECsi378eFs78KIx2ZdlRU2rCoKVKut6M-Ovw3iVdlXSOtT1Uy_HBq0J_hXwfhyVlBw45V1UpcV73lRglnwdSB4iItZMW9/s1600-h/IMG_0004c%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0004c" alt="IMG_0004c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35GHhdae4QwdKlW6wpfJfkidNdJ1RR2hNPxyx9Wdx03DMfYW1Hht_QOlOpc1mEdDGpgGOR3hASCCKyfj2MrBCSEYtUN7yzD-qBuMBd_4ztOXDEFMpkh2K4qiXTXJ7yhRLpaF8O32wmXvY/?imgmax=800" width="545" border="0" height="445" /></a><br />I was so happy to see how quickly this dish came together while our son had his dinner, and my husband was able to finish it off while I put our son to bed. I was really impressed with how flavorful the dish is - though it didn't end up being very spicy for us. You may want to leave in the jalapeno seeds or add some cayenne to the chicken if you want an extra burst of spice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ouu_lk9gmnM7hZ130I5TK3JAdM1jD4vvLqleJKAAXamtDm6Q4-7LfzOFf9hASRo9ezoZGiTpryqQcyQ2Y6HSFg2eDnxgoJzZxfZBcVNunjUSzIxJ5ksNcCf16ShVxuh8m-AOkYxkumpA/s1600-h/IMG_0006c%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0006c" alt="IMG_0006c" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sXYtbZnTt0-b-wJ9b7jo2BHOCdnFHw6oumAFgLsTUrhu1jl0fCzLXqwkQfWvc2IWzMl2LDGdt4ynkyJqPEYmK0LVS0evtBbF78OBhURVjTmJPR9V60PP3eanmkVSDxT2vzK9-YZV_d_u/?imgmax=800" width="445" border="0" height="545" /></a><br /><div class="hrecipe"><span class="summary"><br />This quick one pot meal boasts a ton of flavor is easy enough for a busy weeknight.</span><br /><h6 class="fn"><span style="font-size:large;">One Pot Meal: Spicy Asian Chicken and Rice</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="One Pot Meal: Spicy Asian Chicken and Rice" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sXYtbZnTt0-b-wJ9b7jo2BHOCdnFHw6oumAFgLsTUrhu1jl0fCzLXqwkQfWvc2IWzMl2LDGdt4ynkyJqPEYmK0LVS0evtBbF78OBhURVjTmJPR9V60PP3eanmkVSDxT2vzK9-YZV_d_u/?imgmax=800" height="100" /></span><br />Source: Reworded from <a href="http://mecookingcreations.blogspot.com/2011/09/one-pot-cooking-asian-spicy-chicken.html" target="_blank">Mary Ellen's Cooking Creations</a><br />Yield: Serves <span class="yield">4</span><br />Preparation time: <span class="Preptime"><span class="value-title" title="PT10M"></span>10 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT25M"></span>25 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT35M"></span>35 minutes</span><br /><br /><h6><span style="font-size:small;">Ingredients</span></h6><ul><li class="ingredient"><span class="value">1</span> <span class="type">pound</span> boneless, skinless chicken breasts</li><li class="ingredient"><span class="value"></span> <span class="type"></span> salt, pepper, and red pepper flakes</li><li class="ingredient"><span class="value">1</span> <span class="type"></span> small onion, diced</li><li class="ingredient"><span class="value">2</span> <span class="type">cloves</span> garlic, minced or grated</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> grated fresh ginger</li><li class="ingredient"><span class="value">1</span> <span class="type"></span> jalapeno, seeded and diced</li><li class="ingredient"><span class="value">1</span> <span class="type">cup</span> uncooked rice</li><li class="ingredient"><span class="value">1 3/4</span> <span class="type">cups</span> low sodium chicken broth</li><li class="ingredient"><span class="value">1/4</span> <span class="type">cup</span> low sodium soy sauce</li><li class="ingredient"><span class="value">1</span> <span class="type">tablespoon</span> hoisin sauce</li><li class="ingredient"><span class="value">1</span> <span class="type">head</span> broccoli, cut into florets</li><li class="ingredient"><span class="value"></span> <span class="type"></span>sesame seeds, optional</li></ul><h6><span style="font-size:small;">Instructions</span></h6><ol><li>Heat 1 tablespoon extra-virgin olive oil in a large saucepan or Dutch oven</li><li>Season chicken with salt, pepper, and red pepper flakes; add to pan and cook 3 min per side. Transfer to a plate.</li><li>Add onions, garlic, ginger, and jalapenos to pan; saute 3 minutes.</li><li>Add rice, stir 1 min to toast the rice.</li><li>Combine the broth, soy sauce, and hoisin in a small bowl or measuring cup; add to pan.</li><li>Bring to a simmer, then lower heat, and return chicken to pan (nestled into the rice). Top with broccoli florets, cover and cook over low heat (make sure it's still lightly simmering) approximately 15 minutes or until rice and chicken are cooked through, and the liquid has absorbed.</li><li>Garnish with sesame seeds, if desired.<br /></li></ol></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com0tag:blogger.com,1999:blog-7979612701597625619.post-77698067605554772702012-03-26T09:28:00.004-04:002012-03-26T09:35:52.457-04:00Irish Trinity Cake<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltIoKAbglqgdLKoLpINs8mpUF1Wgv7Hje2z5h1_YrP5uCwmQJtqMa1cL_Gq4GTtROzgMeggYa31sjroDhKO2Xn7oobFG724RD9Zo9jFQQNEiBCSMh84wHnSSCalDVkr6UPq6BWzBIfYWj/s545/IMG_0043cb_thumb%5B2%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltIoKAbglqgdLKoLpINs8mpUF1Wgv7Hje2z5h1_YrP5uCwmQJtqMa1cL_Gq4GTtROzgMeggYa31sjroDhKO2Xn7oobFG724RD9Zo9jFQQNEiBCSMh84wHnSSCalDVkr6UPq6BWzBIfYWj/s545/IMG_0043cb_thumb%5B2%5D" border="0" /></a><br /></div><br />My brother's birthday falls around Saint Patrick's Day, and every year we celebrate with a corned beef dinner. Traditionally, he has always asked for a marble cake with chocolate frosting, but this year I suggested something different.<br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvnZND6exGwqethWKualNYlK6MpytH99q8noAO3BfpRE9IcYxrvdELBxZjDELlw-aDyXE-3mmBMnC9Zj1tclOXG9TjQtrlbgVoMosSp5AOnK5Du0kTov1nWqIRiFb6gdaoBhlQr6-tgjp/s465/IMG_0046cb_thumb%5B2%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvnZND6exGwqethWKualNYlK6MpytH99q8noAO3BfpRE9IcYxrvdELBxZjDELlw-aDyXE-3mmBMnC9Zj1tclOXG9TjQtrlbgVoMosSp5AOnK5Du0kTov1nWqIRiFb6gdaoBhlQr6-tgjp/s465/IMG_0046cb_thumb%5B2%5D" border="0" /></a></div><br />I thought this cake would be a welcomed departure from tradition, because what's not to like? Guinness chocolate cake, Jameson tinted ganache filling, and Bailey's frosting: an Irish (holy) trinity. Forever, and even, amen.<br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Z1B7cGMbxgAU1oyE-SDyzTwmAqPbPIzwi_Xe66jfXK1aMFoNO89K2eFnkMgZD7PXPKisVaHAF4Es5cy-kmeMfizWsZAjRHtecv8VzqQ33isKhHB7QJXOBsTRqaEnhqWSuxFuqPIfi3Z/s545/IMG_0051c_thumb%5B2%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Z1B7cGMbxgAU1oyE-SDyzTwmAqPbPIzwi_Xe66jfXK1aMFoNO89K2eFnkMgZD7PXPKisVaHAF4Es5cy-kmeMfizWsZAjRHtecv8VzqQ33isKhHB7QJXOBsTRqaEnhqWSuxFuqPIfi3Z/s545/IMG_0051c_thumb%5B2%5D" border="0" /></a></div><br /><div class="hrecipe"><br /><span class="summary"><br />This is a fantastically rich cake with bold flavor that is perfect for any Saint Patrick's Day celebration!</span><br /><h6 class="fn"><br /><span style="font-size:large;">Irish Trinity Cake</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="Irish Trinity Cake" class="photo" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvnZND6exGwqethWKualNYlK6MpytH99q8noAO3BfpRE9IcYxrvdELBxZjDELlw-aDyXE-3mmBMnC9Zj1tclOXG9TjQtrlbgVoMosSp5AOnK5Du0kTov1nWqIRiFb6gdaoBhlQr6-tgjp/s465/IMG_0046cb_thumb%5B2%5D" height="100" /></span><br />Source: Adjusted from <a href="http://www.beantownbaker.com/2010/03/irish-car-bomb-cupcakes.html" target="_blank">Beantown Baker</a>/<a href="http://smittenkitchen.com/2009/01/car-bomb-cupcakes/" target="_blank">Smitten Kitchen</a><br />Yield: One 3-layer 8" or 9" cake<br />Preparation time: <span class="Preptime"><span class="value-title" title="PT45M"></span>45 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT30M"></span>30 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT3H"></span>3 hours</span><br /><br /><h6><br /><span style="font-size:small;">Ingredients</span></h6><span style="font-weight: bold;">For the cake:</span><ul><li class="ingredient"><span class="value">2</span> <span class="type"> cups</span> Guinness</li><li class="ingredient"><span class="value">2</span> <span class="type"> cups</span> unsalted butter (4 sticks)</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> cups</span> cocoa powder (dutch processed preferred)</li><li class="ingredient"><span class="value">4</span> <span class="type"> cups</span> flour</li><li class="ingredient"><span class="value">4</span> <span class="type"> cups</span> sugar</li><li class="ingredient"><span class="value">1</span> <span class="type"> tablespoon</span> baking soda</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> teaspoons</span> salt</li><li class="ingredient"><span class="value">4</span> <span class="type"></span> eggs, at room temperature</li><li class="ingredient"><span class="value">1 1/3</span> <span class="type"> cups</span> sour cream</li><br /><span style="font-weight: bold;">For the ganache filling:</span><br /><li class="ingredient"><span class="value">16</span> <span class="type"> ounces</span> bittersweet chocolate</li><li class="ingredient"><span class="value">1 1/3</span> <span class="type"> cups</span> heavy cream</li><li class="ingredient"><span class="value">4</span> <span class="type"> tablespoons</span> butter</li><li class="ingredient"><span class="value">1</span> <span class="type"> tablespoon</span> Irish whiskey (optional)</li><br /><span style="font-weight: bold;">For the frosting:</span><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> cups</span> unsalted butter, at room temperature (3 sticks)</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> pounds</span> powdered sugar</li><li class="ingredient"><span class="value">4</span> <span class="type"> tablespoons</span> Bailey's Irish cream (can subsitute milk or cream)</li></ul><h6>I<span style="font-size:small;">nstructions</span></h6><span style="font-weight: bold;">For the cake:</span><ol><li>Preheat oven to 350°F. Prepare three 8" or 9" cake pans*. Bring Guinness and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.</li><li>Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. </li><li>Add Guinness-chocolate mixture to egg mixture and beat just to combine. </li><li>Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.</li><li>Divide batter evenly among cake pans, filling about 2/3 of the way full.</li><li>Bake cake until a toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 30 minutes. Cool cakes on a rack completely.</li><span style="font-weight: bold;">For the ganache filling:</span><li>Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.</li><span style="font-weight: bold;">For the frosting:</span><li>Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar.</li><li>When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.</li><span style="font-weight: bold;">Assembly:</span><li>Level cake layers with a large serrated knife. Pipe a ring of frosting around the edge of the first layer to build a dam for the ganache. Spread a thick layer of ganache over the top of the layer.</li><li>Repeat with second layer, then top the with the third cake layer.</li><li>Frost outside of the cake with remaining frosting and decorate as desired. </li></ol><br /><br />*I only have two pans; you can bake 2 cakes, cool slightly and remove one from the pan, cool the pan and then bake the third.<br /><br />Cakes can be baked one or two weeks in advance, and stored in the freezer, well wrapped. They do not need to be thawed before assembly, but the cake should then sit at room temperature for several hours before serving.</div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com22tag:blogger.com,1999:blog-7979612701597625619.post-6380856434522894272012-03-04T13:36:00.008-05:002012-03-25T11:07:39.350-04:00Tostones (fried plantains) with Creamy Garlic Cilantro Dip for a Virtual Baby Shower<a href="http://lh5.ggpht.com/-TL7FGTJ8hP8/T1OzNyUqQNI/AAAAAAAADik/gPxqtPIkR0E/s1600-h/IMG_0013c%25255B9%25255D.jpg"><img alt="IMG_0013c" border="0" height="545" src="http://lh6.ggpht.com/-9n_ISOQonh0/T1OzOt8YngI/AAAAAAAADis/FhTBXB6K0Hs/IMG_0013c_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0013c" width="370" /></a><br />I am so excited to be bringing you this recipe today, because it was made for a very special friend, Krystal, from <a href="http://www.mrsregueiro.com/" target="_blank">Mrs. Regueiro's Plate.</a> Krystal is a fellow Gleek, and the inspiration behind my <a href="http://thebalancedbaker.blogspot.com/search/label/GLEE%20Cupcakes" target="_blank">Glee Cupcakes</a> series. Today, I'm participating in a <a href="http://joelens.blogspot.com/2012/03/krystal-erics-baby-shower-fiesta.html" target="_blank">virtual baby shower</a> for Krystal, who is expecting her first little one (appropriately nicknamed "Cookie") with her husband, Eric, in just 2 short months! As a tribute to their heritage, all the recipes for this baby shower will be inspired by the Filipino or Cuban cultures. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAtefKX_4p3wgV61s4hI_4QZ6PlWeXG61yWKhouP64UgLDPJj6haPj3V3Ca9mG6MLVa833gHpSLyQZgmGyGSD-6A5tIvOa7gle9vVZUSe5mg1yTmvp6Z4KOrkWpeqm6gJlxDFDFu62MFB/s1600-h/IMG_0018c%25255B5%25255D.jpg"><img alt="IMG_0018c" border="0" height="445" src="http://lh3.ggpht.com/-j_UFv2ZBa4Y/T1OzPlzBoPI/AAAAAAAADi8/z5C5gSoB8N0/IMG_0018c_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0018c" width="545" /></a>I've been dying to make fried plantains, or tostones, since I discovered them during my brief stint at Columbia University. I spent one fabulous semester of graduate school up in Washington Heights, where a local restaurant, El Malecon, serves up the best chicken (and fried plantains) around. Krystal's baby shower finally gave me the occasion that I needed to take the plunge and try to make them at home. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJlhLr5xL8SjRY3uM0RH8EFUxICZEEjRsbcsMcZsbNIBGSoBNqBguD6xY7nmvaeKDzlL2-n6XYjuNP-X956BJFS0TzQArGTUhOIVcSMG9Pb8t_SF887q51FG-lngSIOHJNFzdJ1_XUUm1/s1600-h/IMG_0005c%25255B5%25255D.jpg"><img alt="IMG_0005c" border="0" height="545" src="http://lh5.ggpht.com/-N4PkV18OOvU/T1OzQfX0OxI/AAAAAAAADjM/Z-sTJoiJRAc/IMG_0005c_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0005c" width="445" /></a><br /><div class="hrecipe"><span class="summary"><br />These crisp fried plantains are a treat in and of themselves, but when paired with a cool, tangy, creamy dip - they are out of this world!</span><br /><h6 class="fn"><span style="font-size: large;">Tostones (fried plantains) with Creamy Garlic Cilantro Dip</span></h6><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Tostones (friend plantains) with Creamy Garlic Cilantro Dip" class="photo" height="100" src="http://lh5.ggpht.com/-N4PkV18OOvU/T1OzQfX0OxI/AAAAAAAADjM/Z-sTJoiJRAc/IMG_0005c_thumb%25255B2%25255D.jpg?imgmax=800" /></span>Source: Adapted from <a href="http://www.squidoo.com/how-to-make-tostones" target="_blank">GoodVeg</a><br />Yield: Serves <span class="yield">2-4</span> as appetizers<br />Preparation time: <span class="Preptime"><span class="value-title" title="PT15M"></span>15 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT20M"></span>20 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT35M"></span>35 minutes</span><br /><h6><span class="duration"><span class="value-title" title="PT35M"><span style="font-size: small;">Ingredients</span></span></span></h6><ul><span class="duration"><span class="value-title" title="PT35M"><li class="ingredient">2 green plantains</li><li class="ingredient"><span class="value"></span> 1-4<span class="type"> cups</span> canola or safflower oil</li><li class="ingredient"><span class="value"></span> <span class="type"></span> sea salt</li><li class="ingredient"><span class="value"></span> 4-5<span class="type"> cloves</span> roasted garlic</li><li class="ingredient"><span class="value"></span> 1<span class="type"> cup</span> sour cream or plain low fat greek yogurt</li><li class="ingredient"><span class="value"></span> 1/2<span class="type"> cup</span> fresh cilantro, roughly chopped</li><li class="ingredient"><span class="value"></span> <span class="type"></span> juice of one lime</li><li class="ingredient"><span class="value"></span> 1<span class="type"></span> green onion, roughly chopped</li><li class="ingredient"><span class="value"></span> <span class="type"> pinch</span> salt</li><li class="ingredient"><span class="value"></span> <span class="type"> pinch</span> fresh cracked pepper</li></span></span></ul><span class="duration"><span class="value-title" title="PT35M"></span></span><br /><h6><span class="duration"><span class="value-title" title="PT35M"><span style="font-size: small;">Instructions</span></span></span></h6><span class="duration"><span class="value-title" title="PT35M"></span></span><br /><ol><span class="duration"><span class="value-title" title="PT35M"><li>To make the garlic dip: Add roasted garlic, sour cream/greek yogurt, cilantro, green onions, and lime juice to a food processor or blender. Process until well blended. Add salt and pepper to taste. Chill until tostones are ready.</li><li>To peel the plantains: Start by running a paring knife 3-4 times along the length of the plantain, only going deep enough to slice the thick skin. Peel away the skin of the plantains. </li><li>Slice the plantains, on the bias, about 1/4 inch thick. Place slices in a bowl of lightly salted water to prevent browning before cooking.</li><li>Heat 1 to 4 cups oil (depending on the size of your cooking vessel) in a large pan over medium high heat (oil should reach 350-375 degrees F). Dry the plantains and carefully add to the hot oil, making sure not to crowd the pan. Fry the plantains 2-4 minutes on each side, then remove to a plate lined with paper towel.</li><li>Carefully press the plantains between two sheets of wax paper, using a tortilla press, or the bottom of a large glass. Fry the smashed plantains another 1-2 minutes in the hot oil.</li><li>Sprinkle with sea salt, and enjoy!</li></span></span></ol><span class="duration"><span class="value-title" title="PT35M"></span></span><br /><ul class="instructions"></ul><span class="duration"><span class="value-title" title="PT35M"><br /></span></span></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com4tag:blogger.com,1999:blog-7979612701597625619.post-21938469938293829342012-02-14T05:00:00.001-05:002012-03-25T11:07:39.350-04:00Valentine’s Pound Cake<a href="http://lh6.ggpht.com/-t1AqpqYa7Eg/TznFBWcb4rI/AAAAAAAADhs/RQwLslb5qik/s1600-h/IMG_0010cc%25255B7%25255D.jpg"><img alt="IMG_0010cc" border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r_LxFlghGRvTTanZ2W3hWce9j9ZQcNOy171dpdycxbPDr1SIeiKrJXsEnzrhGQmWMkNI37krC9QT5x1baiCDRhacJPCbocGwudkK5hnuK0UsWoK6pAJ1AN8Op57nA0SjnRQqM6NDssTv/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0010cc" width="470" /></a><br /><br /><br />I'm mildly obsessed with baking a surprise shape into a cake or cupcakes. I can envision something for almost every occasion - shamrocks for St. Patrick's Day, bunnies for Easter, stars for the 4th of July (or <a href="http://tpox-proceedwithcaution.blogspot.com/2011/05/glee-star-berry-cupcakes.html" target="_blank">Rachel Berry</a>), pumpkins for Halloween, and of course, hearts for Valentine's Day. I am only limited by my horrible 3-dimensional carving skills or my supply of mini cookie cutters. Cupcakes are easy because you can use the cookie cutters to create your cake inserts, but baking into a cake takes more... artistic talent. <br /><br /><a href="http://lh4.ggpht.com/-6AqcZSMlVxQ/TznFDeVZJnI/AAAAAAAADh8/1IoSp7qQSE4/s1600-h/IMG_0009cc%25255B5%25255D.jpg"><img alt="IMG_0009cc" border="0" height="545" src="http://lh6.ggpht.com/-IgxC1Wdxl4s/TznFD8qFC2I/AAAAAAAADiE/-Xre18K3tPw/IMG_0009cc_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0009cc" width="420" /></a><br /><br />A heart shape is relatively easy to carve free-hand, and since I chose pound cake as a medium, all I needed was one long piece of cake for carving. To make this cake, I first baked one pound cake with enough red food coloring to make it pink. I let it cool completely, and froze it to help make it stiffer for carving. Then I carved out the heart shape with a good knife. I prepared the batter for a second pound cake, and inserted the pink heart cake into the batter before putting it in the oven. Pound cake is supposed to rise a bit in the oven, so you might not be able to completely cover the pink heart cake with the batter for the second cake. Mine started out covered, but the batter melted down and evened out before starting to rise. In the end, some of the heart cake was poking out the top, but I almost preferred the look of that part of the cake, once sliced. I was very happy with the way it turned out, and it was a huge hit at the Valentine's Day Tea that I attended!<a href="http://lh5.ggpht.com/-4aJ7ZlIZI7Q/TznFEcj6CjI/AAAAAAAADiI/nG23jApnF84/s1600-h/IMG_0007cc%25255B5%25255D.jpg"><img alt="IMG_0007cc" border="0" height="370" src="http://lh3.ggpht.com/-8eDKp15ypNo/TznFEuv3YII/AAAAAAAADiQ/SuiaIyFHxOU/IMG_0007cc_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0007cc" width="545" /></a><br /><div class="hrecipe"><span class="summary"><br />This is a cute way to celebrate Valentine's Day. A classic pound cake with a heart baked in the middle, served with strawberries and whipped cream is sure to be a hit!</span><br /><h2 class="fn"><span style="font-size: large;">Valentine's Pound Cake</span></h2><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Valentine's Pound Cake" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r_LxFlghGRvTTanZ2W3hWce9j9ZQcNOy171dpdycxbPDr1SIeiKrJXsEnzrhGQmWMkNI37krC9QT5x1baiCDRhacJPCbocGwudkK5hnuK0UsWoK6pAJ1AN8Op57nA0SjnRQqM6NDssTv/?imgmax=800" /></span>Source: <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1329186198&sr=8-1" target="_blank">Baking Illustrated</a><br />Yield: Serves <span class="yield">12</span><br />Preparation time: <span class="Preptime"><span class="value-title" title="PT20M"></span>20 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT80M"></span>70-80 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT1H30M"></span>1 hour, 30 minutes</span><br /><h2><span style="font-size: small;">Ingredients</span></h2><ul><li class="ingredient"><span class="value">16</span> <span class="type"> tablespoons</span> unsalted butter (2 sticks), softened but still cool</li><li class="ingredient"><span class="value">1 1/3</span> <span class="type"> cups</span> sugar (9 1/3 ounces)</li><li class="ingredient"><span class="value">3</span> <span class="type"></span> large eggs, at room temperature</li><li class="ingredient"><span class="value">3</span> <span class="type"></span> large egg yolks, at room temperature</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> teaspoons</span> vanilla extract</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> teaspoons</span> water</li><li class="ingredient"><span class="value">1/2 </span> <span class="type"> teaspoon</span> salt</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type"> cups</span> plain cake flour (6 ounces) (note: <a href="http://www.crumblycookie.net/2008/03/13/cooks-illustrated-classic-pound-cake/" target="_blank">Bridget</a> recommends adding 1/2 teaspoon baking powder. I definitely would have done so if I'd see her post before making this.)</li></ul><h2><span style="font-size: small;">Instructions</span></h2><ol><li>Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Grease a 9 by 5-inch loaf pan ( 7.5 cup capacity). Fit a sheet of foil or parchment paper lengthwise in the bottom of the greased pan, pushing it into the corners and up the sides. Fit a second sheet crosswise in the pan in the same manner.</li><li>Beat the butter in the bowl of a standing mixer at medium-high speed until smooth and shiny, about 15 seconds. With the machine still on, sprinkle the sugar in slowly, taking about 30 seconds. Beat the mixture until light, fluffy, and almost white, 4 to 5 minutes, stopping the mixer once or twice to scrape down the sides of the bowl with a rubber spatula. </li><li>Stir together the eggs, yolks, vanilla, and water in a 2-cup liquid measuring cup. With the mixer running at medium-high speed, add the egg mixture to the buter and sugar in a very slow, thin stream. Finally, beat in the salt. </li><li>Place 1/2 cup flour in a sieve and sift it over the batter. Fold gently with a rubber spatula, scraping up from the bottom of the bowl, until the flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments.</li><li>Scrape the batter into the prepared pan, smoothing the top with a spatula or wooden spoon. Bake until a toothpick or thin skewer inserted into the crack running a long the top comes out clean, 70 to 80 minutes. <i>(I found it did not take this long in my oven. 60 minutes was enough for mine, so check early!)</i> Let the cake rest in the pan for 5 minutes, then invert onto a wire rack. Place a second wire rack on the cake bottom, then turn the cake top-side up. Cool to room temperature, remove and discard the foil, and serve. If not served immediately, wrap the cake in plastic, then in foil. Store the cake at room temperature. </li></ol><ul class="instructions"></ul><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com4tag:blogger.com,1999:blog-7979612701597625619.post-86128665173914416092012-02-03T09:06:00.001-05:002012-03-25T11:07:39.351-04:00Guacamole<a href="http://lh5.ggpht.com/-74nVO3ZhIJg/TydOYNildDI/AAAAAAAADhc/rDrsMxvBhUI/s1600-h/IMG_0181c%25255B5%25255D.jpg"><img alt="IMG_0181c" border="0" height="370" src="http://lh3.ggpht.com/-FNWr8rXjaPU/TydOYjYNm4I/AAAAAAAADhk/lAB-3Nzjo_c/IMG_0181c_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0181c" width="545" /></a> <br /><br />Along with <a href="http://thebalancedbaker.blogspot.com/2009/10/pico-de-gallo.html" target="_blank">pico de gallo</a> and fresh tomatillo salsa (which I hope to share someday!), this is another favorite recipe to come from my husband's family. It's so easy to throw together, and with avocados on sale for $1 each the past few weeks, we've been enjoying it every weekend. There are several schools of thought when it comes to what belongs in guacamole, but I definitely love the simplistic approach of this recipe from my husband's aunt, Ethel. <br /><br /><div class="hrecipe"><span class="summary">Creamy avocados in harmony with lime and cilantro make this a perfect snack for your next party, or any day!</span> <br /><h2 class="fn"><span style="font-size: large;">Guacamole</span></h2><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"> <br /><img alt="Guacamole" class="photo" height="100" src="http://lh3.ggpht.com/-FNWr8rXjaPU/TydOYjYNm4I/AAAAAAAADhk/lAB-3Nzjo_c/IMG_0181c_thumb%25255B2%25255D.jpg?imgmax=800" /></span> <br />Source: Tia Ethel <br />Yield: <span class="yield">About 2 cups</span> <br />Preparation time: <span class="Preptime"><span class="value-title" title="PT10M"></span>10 minutes</span> <br /><br /><br /><br /><h2><span style="font-size: small;">Ingredients</span></h2><ul><li class="ingredient"><span class="value">4</span> avocados</li><li class="ingredient"><span class="value">2</span> <span class="type"></span>limes</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> fresh cilantro</li><li class="ingredient"><span class="value">1/4</span> <span class="type">teaspoon</span> garlic powder (optional)</li><li class="ingredient"><span class="value"></span><span class="type">pinch</span> salt, to taste</li></ul><br /><h2><span style="font-size: small;">Instructions</span></h2><ol><li>Add the flesh from the avocados to a large bowl or food processor. Set aside one or two of the pits; we'll add them back at the end to keep the guacamole from browning.</li><li>Add juice of 2 limes, cilantro, garlic powder (if using), and a pinch of salt to the bowl.</li><li>Blend with an immersion blender or process in the food processor, until well blended and no large pieces of avocado are visible.</li><li>Check for taste; add more salt and blend again if needed. I like to taste the guacamole using the chips that it will be served with, since those are often salty on their own.</li><li>Add reserved avocado pits and push them into the guacamole. Serve immediately, or cover tightly with plastic wrap pressed against the guacamole and chill in the refrigerator until serving. (I prefer it slightly chilled, so I like to do this.)</li></ol><ul class="instructions"></ul><br /><br /><br /><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com0tag:blogger.com,1999:blog-7979612701597625619.post-35046153065062416862012-01-31T05:30:00.001-05:002012-03-25T11:07:39.351-04:00Baked Buffalo WingsWhen I was first getting to know my (now) husband, I was relieved to discover there would never be a sports team rivalry in our house. The only sport he (mildly) cares for is football, and his favorite team is ::snicker:: the 49ers. I'm not a huge sports fan myself, but I'll watch baseball if the Red Sox are playing, football if the Patriots are playing, hockey if the Bruins are playing, and basketball if the Celtics are playing (maybe). <br /><br />I never dreamed we'd have such an interesting day in our house, as the day of the AFC/NFC championship games. I eagerly watched as much as I could of both games (working around our son's naps and bedtime). First - the Pats win. And down to the last few minutes, the 49ers could have pulled off a victory, too. I was a little sad at the loss, because that would have made for a really exciting Superbowl in our house! <br /><a href="http://lh4.ggpht.com/-x7EmEpQ7XGY/TydOLVV_qdI/AAAAAAAADhM/iUfKs4fn3kA/s1600-h/IMG_0139c%25255B5%25255D.jpg"><img alt="IMG_0139c" border="0" height="370" src="http://lh4.ggpht.com/-FrBkVIdY_lc/TydOL8XhtTI/AAAAAAAADhU/tyVFon-UxU4/IMG_0139c_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0139c" width="545" /></a><br />I wanted to make buffalo wings for this day of football. I've used <a href="http://www.blogger.com/%0Ahttp://thebalancedbaker.blogspot.com/2009/11/buffalo-wings.html" target="_blank">Alton's method/recipe</a> before, but when I finally got around to trying that sauce, I was underwhelmed. So this time I went off in search of a new recipe, and this one caught my eye. I decided to give this new method a try, as well, as it looked a little easier and I liked the idea of baking the wings for a few minutes with the sauce on them. <br /><br /><div class="hrecipe"><span class="summary"> <br />We loved this spicy and slightly sweet sauce for buffalo wings. These baked wings aren't as crisp as fried ones, but I actually prefer them! To turn up the heat, increase the cayenne in the coating, or spike the sauce with some Tabasco or other favorite hot sauce.</span> <br /><br /><h2 class="fn"><span style="font-size: large;">Baked Buffalo Wings</span></h2><br /><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img alt="Baked Buffalo Wings" class="photo" height="100" src="http://lh4.ggpht.com/-FrBkVIdY_lc/TydOL8XhtTI/AAAAAAAADhU/tyVFon-UxU4/IMG_0139c_thumb%25255B2%25255D.jpg?imgmax=800" /></span> <br />Source: Slightly adapted from <a href="http://www.lanascooking.com/2011/11/01/baked-buffalo-wings/" target="_blank">Lana's Cooking</a> <br />Yield: Serves <span class="yield">2-3</span> <br />Preparation time: <span class="Preptime"><span class="value-title" title="PT20M"></span>20 minutes</span> <br />Inactive time: 1 hour <br />Cook time: <span class="cooktime"><span class="value-title" title="PT1H"></span>1 hour</span> <br />Total time: <span class="duration"><span class="value-title" title="PT2H20M"></span>2 hours, 20 minutes</span> <br /><br /><h2><span style="font-size: small;">Ingredients</span></h2><ul><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> flour</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> cayenne powder, or more to taste</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> garlic powder</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> salt, divided</li><li class="ingredient"><span class="value">20</span> <span class="type"></span>chicken drummettes</li><li class="ingredient"><span class="value">1/4</span> <span class="type">cup</span> butter, melted</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> Frank's, or your favorite hot sauce</li><li class="ingredient"><span class="value">2</span> <span class="type">tablespoons</span> honey</li><li class="ingredient"><span class="value">2</span> <span class="type">tablespoons</span> soy sauce</li></ul><br /><h2><span style="font-size: small;">Instructions</span></h2><ol><li>Prepare a large baking sheet by lining with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet. </li><li>Add flour, cayenne powder, garlic powder, and 1/2 teaspoon of salt to a large ziploc bag. Seal the bag and shake to mix ingredients together.</li><li>Dry the drummettes well with paper towels, then toss in the ziploc bag until well coated, about 5 at a time. Shake off the excess flour and place on prepared rack.</li><li>Place the wings in the refrigerator, uncovered, for at least one hour.</li><li>Preheat the oven to 400 degrees. </li><li>Bake wings for 25 minutes, turn each wing over, then bake an additional 25 minutes.</li><li>Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl. </li><li>Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture. </li><li>Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes. </li><li>Remove from the oven, place on a serving dish and drizzle remaining sauce over wings. </li></ol><ul class="instructions"></ul></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com2tag:blogger.com,1999:blog-7979612701597625619.post-60523152082463959352011-11-04T13:50:00.001-04:002012-03-25T11:07:39.351-04:00Carrot Cake ComparisonToday, I am honored to be recognized by a fellow food blogger, Jen of The Beantown Baker. She's included me in her (fabulous) Friday Favs series! Hop on over to her <a href="http://www.beantownbaker.com/2011/11/friday-favs-proceed-with-caution-does.html" target="_blank">blog</a> to see the results of my carrot cake comparison!<br /><div style="text-align: center;"><br /><a href="http://lh5.ggpht.com/-pW9c3v9KVy4/TrCTXxqBnyI/AAAAAAAADb8/-3tYgSKR3tU/s1600-h/IMG_1179c%25255B6%25255D.jpg"><img alt="IMG_1179c" border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjdDpF11DqXh5AUT401qtlpQAV3tHoNwEadqMTLK3F_DlGTDCW77hKZe2XhApGodAdOimVnpHHEZKfs5XG3Ad2z0Pv33jfxuwtSiz2LIL5jlNrFfbGOIfXOwIamc9CZnHU1gU_n_uuzUp/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1179c" width="545" /></a><br /><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com2tag:blogger.com,1999:blog-7979612701597625619.post-67770787651738571162011-08-25T05:21:00.001-04:002012-03-25T11:07:39.351-04:00Chipotle Salsa Turkey BurgersWhew! It's time to dust off the cobwebs around here. We've had a busy summer and I took some time to focus on my family, friends, and home. I'm excited to get back to blogging again, especially with fall just around the corner and a new season of Glee and Glee Cupcakes!<br /><br />Part of the reason for the slow down around here is that I wasn't really making new recipes. To keep things simple in the kitchen, I fell back on things I've made before and knew we loved. This recipe is one that I made many times over this summer. The inspiration came one day when there were a few odd ingredients in the fridge that needed to be used up. This is one of those recipes that, now, I can skip the recipe card and go based on memory - and I love that!<br /><br /><a href="http://lh6.ggpht.com/-THkagSjiuoU/TlMAta6h2cI/AAAAAAAADbk/TwhmjEJmEwE/s1600-h/CRW_0085c%25255B5%25255D.jpg"><img alt="CRW_0085c" border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RfJTfqxurwH8k-SKrnOpMqgSST6LkW3jT-4ZfIKIki1-PcYqygXxFcZGMmNHUad5bjDoh2kPdOFivs_CtApppVqIUbTh8otvZoW7JUyKXDdXNKmgbHPc1hPkhk1MNq6S8ePbLE4Yr8DG/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0085c" width="545" /></a><br /><br /><div class="hrecipe"><span class="summary"><br />These turkey burgers are a great choice when you are looking for something different than your run-of-the-mill burgers. The chipotle and adobo sauce provide a great smokiness, and the red onion is bright punch of flavor. We love them!</span><br /><br /><h2 class="fn"><span style="font-size: large;">Chipotle Salsa Turkey Burgers</span></h2><br /><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="Chipotle Salsa Turkey Burgers" class="photo" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RfJTfqxurwH8k-SKrnOpMqgSST6LkW3jT-4ZfIKIki1-PcYqygXxFcZGMmNHUad5bjDoh2kPdOFivs_CtApppVqIUbTh8otvZoW7JUyKXDdXNKmgbHPc1hPkhk1MNq6S8ePbLE4Yr8DG/?imgmax=800" /></span><br />Yield: Serves <span class="yield">4</span><br />Preparation time: <span class="Preptime"><span class="value-title" title="PT10M"></span>10 minutes</span><br />Cook time: <span class="cooktime"><span class="value-title" title="PT15M"></span>15 minutes</span><br />Total time: <span class="duration"><span class="value-title" title="PT25M"></span>25 minutes</span><br /><h2><span style="font-size: small;"> </span></h2><h2><span style="font-size: small;">Ingredients</span></h2><ul><li class="ingredient"><span class="value">1</span> <span class="type">pound</span> ground turkey</li><br /><li class="ingredient"><span class="value">1</span> <span class="type"></span> chipotle pepper with about 1 tablespoon adobo sauce</li><br /><li class="ingredient"><span class="value">1/3</span> <span class="type">cup</span> salsa</li><br /><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> whole wheat breadcrumbs</li><br /><li class="ingredient"><span class="value">1/3</span> <span class="type">cup</span> red onion, diced</li><br /><li class="ingredient"><span class="value">1/3</span> <span class="type">cup</span> chopped fresh cilantro</li><br /><li class="ingredient"><span class="value"></span> <span class="type"></span> juice from one large lime, divided</li><br /><li class="ingredient"><span class="value">2</span> <span class="type">teaspoons</span> chili or taco seasoning</li><br /><li class="ingredient"><span class="value">1/2</span> <span class="type"></span> an avocado</li><br /><li class="ingredient"><span class="value"></span> <span class="type"></span> burger buns, lettuce, sliced tomato, cheese, and whatever else you like to put on burgers</li><br /></ul><h2><span style="font-size: small;">Instructions</span></h2><ol><li>De-seed and mince the chipotle pepper.</li><br /><li>Add all ingredients except avocado and half of the lime juice to a large bowl.</li><br /><li>Mix gently just until thoroughly combined; do not over-work.</li><br /><li>Shape into four equal burgers. Grill over medium-high heat for 5-7 minutes per side, or until no longer pink in the center.</li><br /><li>Mix avocado and reserved half of the lime juice in a small bowl. Spread avocado mixture on burger bun. Build the burger with your favorite toppings, and enjoy!</li><br /></ol><ul class="instructions"></ul><br /></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com2tag:blogger.com,1999:blog-7979612701597625619.post-75929448275289270782011-06-24T09:05:00.001-04:002012-03-25T11:07:39.351-04:00Good Morning MuffinsLong ago, I learned an important kitchen lesson: read the recipe in its entirety before you even think about making it. Too many times before that, I'd only have skimmed the ingredient list, then go to make the recipe and realize I need an overnight rest/marinade, or the final product needs 4 hours to set afterwards, or some other hidden time requirement. I'm much better, now, at properly preparing myself for a recipe. Still, I sometimes get ahead of myself. <br /><br />Last Saturday I was happily pouring over a new baking book, when I saw this muffin recipe. I thought to myself, "perfect! I'll prep the ingredients tonight and bake in the morning." I often do that, these days, since dragging out containers of dry ingredients and measuring them is a lot easier when our son is asleep, than when he is awake. Later that evening, when I set out to combine dry ingredients and locate all the others and arrange them in an easy-to-grab place in the fridge, I realize there was very little prep work that could be done. Sure, I could throw together the few dry ingredients, but those comprised not even a third of the ingredient list - not a huge time saver. I didn't want to grate the zucchini or chop the apple ahead of time, so I conceded and left all the prep work for Sunday morning.<br /><div style="text-align: center;"><a href="http://lh4.ggpht.com/-CuPfFgZMG00/TgE8mcs1IVI/AAAAAAAADUk/s2bmE_Z71qo/s1600-h/IMG_0547c%25255B5%25255D.jpg"><img alt="IMG_0547c" border="0" height="445" src="http://lh4.ggpht.com/-hm2j-8UnHT4/TgE8mhIgLUI/AAAAAAAADUo/mEYbU8czMzM/IMG_0547c_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0547c" width="545" /></a></div><br />As I made the muffins on Sunday morning, I wondered if all this work (in itself not much, but more than any other muffin recipe I've made) would be worth it. I got my answer shortly after removing these glorious muffins from the oven. Absolutely - yes! I was so excited to try one, I didn't even wait for them to properly cool. These quickly became my new favorite muffin, and I can't wait to make them again. The add-ins play so well together, against the almost nutty whole wheat muffin base, with just the right hint of cinnamon to round it out. <br /><br /><div style="text-align: center;"><a href="http://lh5.ggpht.com/-l6WaKgxV8rM/TgE8nIHfAfI/AAAAAAAADUs/urhmAmTjsHY/s1600-h/IMG_0550c%25255B14%25255D.jpg"><img alt="IMG_0550c" border="0" height="545" src="http://lh4.ggpht.com/-Z5s8WHyXzXw/TgE8nbJBLjI/AAAAAAAADUw/7LyI1zQNlmw/IMG_0550c_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0550c" width="345" /></a></div><br /><div class="hrecipe"><span class="summary"><br />These lightly sweetened muffins are packed with delicious add-ins and make a fabulous breakfast! </span></div><h2 class="fn"><span style="font-size: large;">Good Morning Muffins</span></h2><div class="hrecipe"><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="Good Morning Muffins" class="photo" height="100" src="http://lh4.ggpht.com/-Z5s8WHyXzXw/TgE8nbJBLjI/AAAAAAAADUw/7LyI1zQNlmw/IMG_0550c_thumb%25255B8%25255D.jpg?imgmax=800" /></span>Source: Slightly adapted from <a href="http://flourbakery.com/" target="_blank">Flour, by Joanne Chang</a></div><div class="hrecipe">Yield: <span class="yield">12 muffins</span></div><div class="hrecipe">Preparation time: <span class="Preptime"><span class="value-title" title="PT20M"></span>20 min</span></div><div class="hrecipe">Cook time: <span class="cooktime"><span class="value-title" title="PT45M"></span>45 min</span></div><div class="hrecipe">Total time: <span class="duration"><span class="value-title" title="PT1H5M"></span>1 hour, 5 minutes</span></div><h2 class="hrecipe"><span style="font-size: small;"> </span></h2><h2 class="hrecipe"><span style="font-size: small;">Ingredients</span></h2><div class="hrecipe"><ul><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> (40 grams) wheat or oat bran</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> (120 grams) hot water</li><li class="ingredient"><span class="value">1</span> <span class="type"></span>small zucchini, grated (about 1 1/2 cups packed or 200 grams)</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> (80 grams) raisins</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> (50 grams) pecan halves, chopped and toasted</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> (60 grams) unsweetened flaked coconut</li><li class="ingredient"><span class="value">1</span> <span class="type"></span>apple, peeled, cored and chopped (about 1 cup or 120 grams)</li><li class="ingredient"><span class="value">2/3</span> <span class="type">cup</span> (150 grams) packed light brown sugar</li><li class="ingredient"><span class="value">3</span> <span class="type"></span>eggs (or 3 Tablespoons ground flax seed with 9 tablespoons water)</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> (150 grams) canola or safflower oil</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">cups</span> (210 grams) whole wheat pastry flour</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> (75 grams) old fashioned rolled oats (not instant)</li><li class="ingredient"><span class="value">2</span> <span class="type">teaspoons</span> baking powder</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> kosher salt</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> ground cinnamon</li></ul></div><ul></ul><h2><span style="font-size: small;">Instructions</span></h2><ol><li>Position a rack in the center of the oven and preheat to 350 degrees F. Prepare a muffin tin with nonstick baking spray or paper liners.</li><li>In a medium bowl, stir together the bran and hot water until the bran in completely moistened. Add zucchini, raisins, pecans, coconut, apple; stir until well mixed.</li><li>If you are using eggs: Using a stand mixer with a whisk attachment, beat sugar and eggs on medium speed for 3-4 minutes, until the mixture thickens and lightens. (This will take 6-8 minutes with a hand-held mixer). On low speed, drizzle in oil, slowly, and vanilla. Adding it slowly is key to maintain the air you have beaten into the eggs. If you are using flax seed/water as an egg substitute: add sugar, flax seed, water, oil and vanilla to a large bowl and whisk until thoroughly combined. </li><li>In a medium bowl, stir together oats, flour, baking powder, salt, and cinnamon. Add the flour mixture to the egg mixture, folding carefully with a spatula until well combined. Add the bran mixture and fold until well combined. Spoon batter into prepared muffin cups, dividing it evenly and filling the cups to the rim.</li><li>Bake 35 to 45 minutes, or until muffins are lightly brown on top and spring back when pressed in the middle with a fingertip. Let cool on a wire rack for 20 minutes, then remove muffins from pan to finish cooling. </li><li>The muffins taste best the day they are made, but can be stored in an airtight container at room tempurature for up to 3 days. They can be frozen up to a week, if wrapped tightly in plastic wrap. </li></ol><ul class="instructions"></ul><div align="center"><span class="nutrition"></span></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com5tag:blogger.com,1999:blog-7979612701597625619.post-19545502881517742942011-05-24T14:01:00.001-04:002012-03-25T11:07:39.351-04:00Glee! Star-Berry Cupcakes<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSDLuUXkSwLL9TMn-b-otNOqKQJ1I_v7cAtt5TgP0S1_bLJCFazHAc-pMNe1Q2xgDXzbejF93S0vEL2CplJjB77-8dv2Dj64aH5y4dlXD7pXIY0jlxtxWYjcltLTtawVt4X0oXt_iJObJ/" width="175px" /></div><br />For tonight's season finale (*tear*), I chose to present Rachel's cupcake. I am always sad when the show goes on break or the season ends, but this time I am also excited, as I will have all summer to dream up awesome Gleecakes (thanks, <a href="http://kelseysappleaday.blogspot.com/" target="_blank">Kelsey!</a>) for the rest of the gang, including Finn, Quinn, Puck, Santana, Brittany, Artie, Sam, Sue, Mr. Schue... maybe even a (crazy)Gleecake for Terri?<br /><br /><div style="text-align: center;"><img src="https://lh6.googleusercontent.com/-vq0tRd3PkaA/TdthQxPPdsI/AAAAAAAADQw/X7M_y2jHYWc/s288/Glee%252BCast%252BRachel%252BBerry.jpg" width="250px" /></div><br />Rachel is an exceedingly driven member of the student body at McKinley High. She wants nothing more in life than to be a star (well, aside from gaining the affections of Finn). She lets nothing stop in her way of getting as much exposure as possible - from always speaking her mind on any Glee club matter, to securing television commercials for the group, to demanding solos in competition. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV4QdnDRXOU2281SP8nfKe1sbNGlDGzYBQa_f4l1sofoz7aXm4RNyB3ysr6gXm3lH89cAZM7JmtrMM9W1ET19mskfCdxMfzUaN2bfQ8hyphenhyphenq4-bx7UM5UTSi0PHt3z6-t0aC2cAN_I6QpxX/s1600-h/CRW_0297c%5B5%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="CRW_0297c" border="0" height="370px" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdtgOTHIkZI/AAAAAAAADQM/SsACrzJ7YTU/CRW_0297c_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0297c" width="545px" /></a></div><br /><br />Rachel is consistently reminding us that stars are her signature icon, so incorporating stars into her cupcake was a given! As Rachel would most surely attest that she is naturally uber talented, I chose a starfruit, with it's natural star shape, to adorn sparkly buttercream topped cupcakes. However, I also couldn't resist hiding a star inside the cupcake because, really, how much fun is this?! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://lh6.ggpht.com/_VuJmNK4HMqU/TdtgR-ID3hI/AAAAAAAADQg/bLDCQEX5_Zc/s1600-h/CRW_0306c%5B5%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="CRW_0306c" border="0" height="445px" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdtgScvg2sI/AAAAAAAADQk/tuuCAp9Ay5I/CRW_0306c_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0306c" width="545px" /></a></div><br /><br /><div style="text-align: center;"><a href="http://lh4.ggpht.com/_VuJmNK4HMqU/TdtgO_Ldg9I/AAAAAAAADQQ/agt4nNGrQVU/s1600-h/CRW_0304c%5B5%5D.jpg"><img alt="CRW_0304c" border="0" height="370px" src="http://lh3.ggpht.com/_VuJmNK4HMqU/TdtgPd9aicI/AAAAAAAADQU/0yaIGl2oGAk/CRW_0304c_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0304c" width="545px" /></a></div><br /><div class="hrecipe"><span class="summary">Rachel's Star-Berry Cupcake combines vanilla cake with a surprise strawberry star <a href="http://bakeitinacake.com/recipes/heartinacupcake" target="_blank">baked inside</a>, topped with strawberry swiss meringue buttercream, silver pearl dust, and sliced starfruit.</span> <br /><br /><div style="text-align: center;"><a href="http://lh3.ggpht.com/_VuJmNK4HMqU/TdtgQ-iQKuI/AAAAAAAADQY/1niazZSL-1o/s1600-h/CRW_0313c%5B10%5D.jpg"><img alt="CRW_0313c" border="0" height="520px" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdtgRfYE4pI/AAAAAAAADQc/zReqhSb1Ch8/CRW_0313c_thumb%5B4%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0313c" width="370px" /></a></div><h2 class="fn"><span style="font-size: large;">Star-Berry Cupcakes</span></h2><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img alt="Star-Berry Cupcakes" class="photo" height="100px" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdtgOTHIkZI/AAAAAAAADQM/SsACrzJ7YTU/CRW_0297c_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0297c" /></span> <br />Source: Vanilla cake reworded from <a href="http://www.jasonandshawnda.com/foodiebride/?p=714" target="_blank">Confections of a Foodie Bride</a>, Strawberry cake slightly adapted from Good Things Catered (inactive blog), Buttercream slightly adapted from <a href="http://www.wasabimon.com/archive/swiss-meringue-buttercream-frosting-recipe/" target="_blank">The Culinary Life/Garrett McCord</a> and <a href="http://www.beantownbaker.com/2011/02/my-favorite-swiss-meringue-buttercream.html" target="_blank">Beantown Baker/epicurious</a>, <br />Yield: <span class="yield">about 12 cupcakes</span> <br />Total time: <span class="duration">4 hours 10 minutes, including 2 hours inactive time<span class="value-title" title="PT4H10M"></span></span> <br /><br /><h2 class="hrecipe"><span style="font-size: small;"></span> </h2><h2 class="hrecipe"><span style="font-size: small;">Ingredients</span></h2><div class="hrecipe"><h2><span style="font-size: small;">For the strawberry cake:</span></h2><ul><li class="ingredient"><span class="value">1 1/4</span> <span class="type">cups</span> cake flour</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> baking soda</li><li class="ingredient"><span class="value">1/8</span> <span class="type">teaspoon</span> salt</li><li class="ingredient"><span class="value">1/4</span> <span class="type">cup</span> unsalted butter, at room temperature</li><li class="ingredient"><span class="value">3/4</span> <span class="type">cup</span> sugar</li><li class="ingredient"><span class="value">1</span> large egg</li><li class="ingredient"><span class="value">2 1/2</span> <span class="type">tablespoons </span>buttermilk, at room temperature</li><li class="ingredient"><span class="value">2</span> <span class="type">tablespoons</span> oil</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> pure vanilla extract</li><li class="ingredient"><span class="value">1</span> <span class="type">cup </span>chopped strawberries</li><li class="ingredient"><span class="value">1/4</span> <span class="type">cup </span>freeze dried raspberries, ground fine (optional, for coloring; can use red food coloring instead, if desired)</li></ul><h2><span style="font-size: small;">For the vanilla cake:</span></h2><ul><li class="ingredient"><span class="value">1 1/2</span> <span class="type">cups</span> cake flour</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">teaspoons</span> baking powder</li><li class="ingredient"><span class="value">1/4</span> <span class="type">teaspoon</span> salt</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> unsalted butter, cubed and softened to room temperature</li><li class="ingredient"><span class="value">1</span> <span class="type">cup</span> sugar</li><li class="ingredient"><span class="value">2 1/2</span> large eggs (beat the third egg in a small bowl, use half)</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span>, plus 2 tablespoons buttermilk, at room temperature</li><li class="ingredient"><span class="value">2</span> <span class="type">teaspoons</span> pure vanilla extract</li></ul><h2><span style="font-size: small;">For the buttercream and decoration:</span></h2><ul><li class="ingredient"><span class="value">4</span> <span class="type">ounces</span> egg whites (from a carton is fine)</li><li class="ingredient"><span class="value">6</span> <span class="type">ounces</span> sugar</li><li class="ingredient"><span class="value">10</span> <span class="type">tablespoons</span> unsalted butter, at room <br />temperature</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> pure vanilla extract</li><li class="ingredient"><span class="value">2-4</span><span class="type">tablespoons</span>pureed strawberries</li><li class="ingredient"><span class="value">1 </span><span class="type"></span>starfruit, sliced thin</li><li class="ingredient"><span class="value"></span><span class="type"></span>silver pearl dust</li></ul></div><h2><span style="font-size: small;">Instructions</span></h2><h2><span style="font-size: small;">For the strawberry cake:</span></h2><ol><li>Preheat oven to 350 degrees and prepare one 9" or 8" round cake pan by spraying with baking spray. Sift flour, salt, and baking soda in medium bowl. In bowl of mixer, cream butter and sugar until fluffy. Add eggs and mix until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Stir in chopped strawberries and ground freeze dried raspberries (or food coloring, to desired shade of pink/red).</li><li>Pour batter into cake pan. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and continue to cook on wire rack until thoroughly cooled. </li><li>Wrap well in plastic wrap, and freeze for at least 2 hours to prepare cake for cutting. Once frozen, use a small star cookie or fondant cutter to make star shaped pieces of cake. Use immediately or store, well wrapped, in freezer until you are ready to continue with the cupcakes.</li></ol><h2><span style="font-size: small;">For the cupcakes:</span></h2><ol><li>Preheat oven to 350. Line one muffin/cupcake baking pan with 12 cupcake liners. Set aside.</li><li>In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.</li><li>Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.</li><li>Add roughly 2 tablespoonds of batter to each cupcake liner. Place one frozen strawberry cake star in the batter, standing up and all facing the same way. (Remember which way stars are placed, so that decoration added to the top of the cupcakes at the end can signal which way to cut/eat the cake to reveal the star.) Continue to add vanilla batter to each cupcake liner, making sure to cover the stars. </li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7bYg8tHar7BJEMklI8CJPsQBc6vHkmpWMcLGEKgWo3X_qwMil6ySe5u6f7QA2wu1zY1RvX7-OTb_LrHYqFQ4ssNzzY6_0fcbXwi_yfPT3ZAlTHXfXNNc-x4r0KTudogqr1KLpytHs_cb/s1600-h/CRW_0285c%5B4%5D.jpg"><img alt="CRW_0285c" border="0" height="324px" src="http://lh4.ggpht.com/_VuJmNK4HMqU/TdtgNoWaNAI/AAAAAAAADQE/XWQBV1CFDfk/CRW_0285c_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0285c" width="569px" /></a><li>Center the pan onto the lower third of the oven and let bake 15-18 minutes. (A skewer test won't work here, since it would go into the pre-baked star cake.)</li><li>Let cool completely in the pans. While baking and cooling, prepare buttercream. Frost cupcakes with buttercream, sprinkle with pearl dust, and top with sliced starfruit.</li></ol><h2><span style="font-size: small;">For the buttercream:</span></h2><ol><li>Add egg whites and sugar to a heat-safe bowl. Place bowl over a pot of simmering water and whisk lightly until the muixture reaches 140 degrees F and the sugar is dissolved. </li><li>Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on medium-high speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)</li><li>On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium-high speed.</li><li>Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to low. Add vanilla and 2 tablespoonds of strawberry puree and continue to beat on low speed for 45 seconds. Then beat on medium-high speed for an additional 45 to 60 seconds. Add additional puree, if necessary, to acheive desired color and taste. If frosting gets too soft, powdered sugar can be added to help stiffen it back up.<br />Note: Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using. Storage: Store the icing in an airtight container and freeze for up to 3 months.</li></ol></div>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com8tag:blogger.com,1999:blog-7979612701597625619.post-12072492993205028232011-05-17T10:12:00.001-04:002012-03-25T11:07:39.351-04:00Glee! Gingered Bow Cupcakes<div style="text-align: center;"><a href="http://lh6.ggpht.com/_VuJmNK4HMqU/TdJGAXiC3SI/AAAAAAAADPQ/Njex0XN7M0k/s1600-h/glee%5B2%5D.jpg"><img alt="glee" border="0" height="154" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdJGAYTBbNI/AAAAAAAADPU/T544eI_9a1M/glee_thumb.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="glee" width="244" /></a></div><br />Emma is one of my favorite characters on Glee, so I was very excited to make her cupcake this weekend. On the outside, Emma is a reserved, polished, sweetheart of a guidance counselor with a little spunk to go along with her firery red hair. Inside, she wrestles with more complex issues - a battle with OCD and a longing to be loved by the one man who stole her heart. <br /><br /><div style="text-align: center;"><a href="http://lh3.ggpht.com/_VuJmNK4HMqU/TdJF_UPLDTI/AAAAAAAADPI/XxVfDQO-2lE/s1600-h/emma_pillsbury%5B2%5D.jpg"><img alt="emma_pillsbury" border="0" height="244" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdJF_zDvhFI/AAAAAAAADPM/96p38J821j8/emma_pillsbury_thumb.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="emma_pillsbury" width="184" /></a></div><br />I knew from the start that her cake would be carrot cake, but with her recent proclamation of Gingerhood, a little kick from some ground ginger was definitely in order! The ginger also helps add a level of complexity to the flavor of the cake, to play off Emma's internal struggles. In keeping with Emma's polished exterior, I topped the cake with a tribute to her signature bow blouses and throwback hairstyle - a white fondant bow with curled tails.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjayw-BUrDbhY2ExgxJ3vmhMn0mVTPJac1iT9zkRGhqfquFkRq8dsLQDN-nkThhODdonokWGuumyOZ6Gn_Tjp-nUUcVdunikhlbu2X-4_ayeghXcCy3ZVefnNG6Su8g-XBjqjjXKX-jj0U/s1600-h/CRW_0175c%5B11%5D.jpg"><img alt="CRW_0175c" border="0" height="370" src="http://lh3.ggpht.com/_VuJmNK4HMqU/TdJGB-i9MCI/AAAAAAAADPs/ky94QOBAXS4/CRW_0175c_thumb%5B5%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0175c" width="545" /></a><br /><br /><div class="hrecipe"><span class="summary"><br />Emma's cupcake combines gingered carrot cake with a delicate cream cheese frosting, topped with a signature bow!<br /><br /><a href="http://lh4.ggpht.com/_VuJmNK4HMqU/TdJGBJxZtqI/AAAAAAAADPg/eiIV7BrDdcQ/s1600-h/CRW_0171c%5B11%5D.jpg"><img alt="CRW_0171c" border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTztFuPtmddg-O6wkkio6KWZ_EksyxDMgLF_Gpmd2_UhXmgrVToJX495rqe5CJ24yxiKH-yrelTB1Uz3zKuykRhO3LQ0lCIK0kQlIZzYehxxy6lLYimbNZIdefUJ57n45SYzsAzEYhLUuw/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0171c" width="370" /></a></span><br /><h2 class="fn"><span style="font-size: large;">Gingered Bow Cupcakes</span></h2><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /><img "="" alt="Gingered Bow Cupcakes" class="photo" height="100" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdJGBHAS_CI/AAAAAAAADPc/_x2SIh6FrE0/CRW_0166c_thumb%5B5%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0166c" /></span><br />Source: Slightly adapted from <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1305625025&sr=8-1" target="_blank">Baking Illustrated</a><br /><br />Yield: <span class="yield">about 24 cupcakes</span><br /><br />Total time: <span class="duration"><span class="value-title" title="PT45M"></span>45 minutes</span><br /><h2><span style="font-size: small;"> </span></h2><h2><span style="font-size: small;">Ingredients</span></h2><ul><li class="ingredient"><span class="value">2 1/2</span> <span class="type">cups</span> whole wheat pastry flour (12 1/2 ounces)</li><li class="ingredient"><span class="value">1 1/4</span> <span class="type">teaspoons</span> baking powder</li><li class="ingredient"><span class="value">1</span> <span class="type">teaspoon</span> baking soda</li><li class="ingredient"><span class="value">1 1/4</span> <span class="type">teaspoons</span> ground cinnamon</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> ground nutmeg</li><li class="ingredient"><span class="value">1/8</span> <span class="type">teaspoon</span> ground cloves</li><li class="ingredient"><span class="value">2</span> <span class="type">teaspoons</span> ground ginger</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoons</span> table salt</li><li class="ingredient"><span class="value">1</span> <span class="type">pound</span> medium carrots (6 to 7), peeled</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">cups</span> evaporated cane juice (10 1/2 ounces)</li><li class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> packed light brown sugar (3 1/2 ounces)</li><li class="ingredient"><span class="value">4</span> <span class="type"></span> eggs (large)</li><li class="ingredient"><span class="value">1 1/2</span> <span class="type">cups</span> safflower oil</li><li class="ingredient"><span class="value">8</span> <span class="type">ounces</span> cream cheese, softened but still cool</li><li class="ingredient"><span class="value">5</span> <span class="type">tablespoons</span> unsalted butter, softened but still cool</li><li class="ingredient"><span class="value">1</span> <span class="type">tablespoon</span> orange juice</li><li class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> vanilla extract</li><li class="ingredient"><span class="value">1 1/4</span> <span class="type">cups</span> powdered sugar (4 1/2 ounces)</li><li class="ingredient"><span class="value"></span> <span class="type"></span> <a href="http://thebalancedbaker.blogspot.com/2010/03/marshmallow-fondant.html" target="_blank">fondant, for decorations</a></li></ul><br /><h2><span style="font-size: small;">Instructions</span></h2><ol><li>Wash all bowls, pans, utensils, and equipment in hot, soapy water. Dry thoroughly. </li><li>Wash all carrots thoroughly to ensure they are free of pesticides. </li><li>Day dream about Will Schuester. </li><li>Adjust oven rack to middle position; heat oven to 350 degrees. Line 2 muffin pans with sterilized cupcake wrappers. </li><li>Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in medium bowl; set aside. </li><li>In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wash food processor components thoroughly with hot, soapy water, then dry pieces and fit bowl with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into large bowl. </li><li>Realize you are alone and break down in tears, singing "All By Myself." <br /></li><li>Pull yourself together. <br /></li><li>Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Full cupcake wrappers 2/3 of the way and until toothpick or skewer inserted into center comes out clean, about 16-20 minutes, rotating pan halfway through baking time. <br /></li><li>Cool cupcakes to room temperature in pan on wire rack. When ready to frost, prepare icing. Try not to pass out while working with cream cheese and butter. Process cream cheese, butter, orange juice, and vanilla in clean food processor workbowl until combined, about 10 seconds, scraping down bowl with rubber spatula as needed. Add powdered sugar and process until smooth, about 10 seconds. Frost cupcakes and top with fondant bow. Have a cupcake to make yourself feel better. </li><li>Resume day dreaming about Will Schuester.<br /></li></ol><ul class="instructions"></ul></div><a href="http://lh4.ggpht.com/_VuJmNK4HMqU/TdJGAnhbHwI/AAAAAAAADPY/eELjkjS4UhM/s1600-h/CRW_0166c%5B11%5D.jpg"><img alt="CRW_0166c" border="0" height="445" src="http://lh5.ggpht.com/_VuJmNK4HMqU/TdJGBHAS_CI/AAAAAAAADPc/_x2SIh6FrE0/CRW_0166c_thumb%5B5%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CRW_0166c" width="445" /></a>The Balanced Bakerhttp://www.blogger.com/profile/02289899096951286944noreply@blogger.com8