tag:blogger.com,1999:blog-66590177269140382212024-03-13T22:16:27.397-04:00CookieD-ohAdventures in BakingCookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-6659017726914038221.post-72608383532165986192020-10-26T19:59:00.000-04:002020-10-26T19:59:05.647-04:00Cross Country Cookies<p> Hey, long time no blog! Life just keeps on happening, and that's the only excuse I have.</p><p>The kids are growing up rapidly. The boy is in high school, and the girl is in middle school. Both of them run cross country, so I (finally) got around to making cookies for them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kqhW_a4t5F8/X5dfAlipF4I/AAAAAAAAHS4/Fha1DJtrbeIoM5gTfz0mWhgrJBWkzJaEwCPcBGAsYHg/s4032/IMG_6522.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="280" src="https://1.bp.blogspot.com/-kqhW_a4t5F8/X5dfAlipF4I/AAAAAAAAHS4/Fha1DJtrbeIoM5gTfz0mWhgrJBWkzJaEwCPcBGAsYHg/w373-h280/IMG_6522.HEIC" width="373" /></a></div><br /><p>The school logo and some general cross-country themed cookies, along with a saying from their coach.</p><p>And just so this isn't the world's shortest blog post, here's a picture of my vintage kitchen:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bcySeGOuOcQ/X5dgCsoeRtI/AAAAAAAAHTE/S9jo6C4uMXA5TGc69jBDuW-5KCqwVkasQCPcBGAsYHg/s4032/IMG_5809.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="312" src="https://1.bp.blogspot.com/-bcySeGOuOcQ/X5dgCsoeRtI/AAAAAAAAHTE/S9jo6C4uMXA5TGc69jBDuW-5KCqwVkasQCPcBGAsYHg/w416-h312/IMG_5809.HEIC" width="416" /></a></div><br /><p>It's a weird mix of 40's and 50's, but as I'm working off of Craig's List for my décor, it's the best I can do. </p><p>Well, that's all for now. </p><p>Enjoy!</p><p><br /></p>CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-23947632150500840922019-03-03T14:57:00.000-05:002019-03-03T14:57:10.452-05:00Nautical Baby Shower CookiesSo I made cookies for a friend’s baby shower. It was a nautical theme for a new baby boy! I lifted the designs off of Pinterest (of course) but they were really fun to do. I also made cupcakes, but they weren’t particularly fancy. :)<br />
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Anyhoo, it was a fun time. Thanks for stopping by!<br />
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Enjoy!<br />
<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-88671257295595353232018-10-04T20:47:00.000-04:002018-10-04T20:47:51.881-04:00Flower and Butterfly Sugar CookiesNot the most creative title in the world, but what are you going to do? It fits.<br />
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Anyhoo, made some flower and butterfly decorated sugar cookies for an event at work. I also made some chocolate chunk cookies, but they weren’t as pretty.<br />
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I made a set with more flower designs for my Mom’s retirement, but I didn’t take pictures of those. I’m basically the worst blogger ever. </div>
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I thought they were cute.<br />
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I like butterflies and flowers, but who doesn’t?<br />
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And who doesn’t like chocolate chunk cookies?<br />
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Well, that’s all for now. Enjoy!</div>
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CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com2tag:blogger.com,1999:blog-6659017726914038221.post-12408379755673852312018-09-14T18:04:00.002-04:002020-11-13T12:23:52.596-05:00Chocolate Cake in a Vintage KitchenWe recently moved into an old farmhouse and we thought it would be fun to go retro with the kitchen decor. We inherited a 1940's kitchen cabinet from Mr. D-oh's Grandma May when she passed a few years back. We love it and it reminds us of Grandma, so why not decorate the kitchen around it?<br />
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Craig’s List has been good to us thus far. I found an old chrome and Formica table and chairs<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> (in yellow and green Moonglo) </span>as well as a remarkable old stove. I’m still hunting for a refrigerator, but I’m in no hurry.<br />
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Anyhoo, I made a chocolate cake for a family get-together. Mint chocolate frosting with roses.<br />
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Added some blue because I read somewhere a long time ago that you should use at least three colors when decorating. So red, blue, and green for this one. I don’t know if that’s really a thing, but it stuck with me. <br />
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And here’s a bit of the kitchen with the amazing stove. It’s purported to be a 1948 Western Holly. Works like a champ and kind of looks like we have a laundromat in the kitchen. I'd never seen a stove with porthole windows or a yellow top before, and it matched the table so we had to get it.<br />
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Not pictured is the neon flamingo on top of Grandma May’s green cabinet (you can see a bit of the cabinet in the first photo above). Trust me, it’s fabulous. Ups the kitsch factor just the right amount.<br />
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Well, that’s all for now. Hope you enjoyed the mini-tour.<br />
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Enjoy!<br />
CookieD-ohCookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-25316819505111569152018-04-19T18:56:00.001-04:002018-04-19T18:56:27.679-04:00Bridal Shower Cupcake CakeSo we finally moved to another house. Not that that’s why I haven’t blogged in almost two years, but whatever. 😜<br />
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Vanilla almond cupcakes with raspberry filling and raspberry frosting for a bridal shower. I also brought brownies, but I posted That recipe a few years ago.<br />
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Anywho, that’s all for now. I’ll post pictures of my sweet “new” kitchen soon.<br />
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Enjoy!<br />
CookieD-ohCookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-49953250599369090542016-10-11T16:30:00.000-04:002016-10-11T16:30:21.807-04:00Matilda Jane Trunk Party CookiesSo I got invited to my first <a href="https://www.matildajaneclothing.com/" target="_blank">Matilda Jane</a> trunk party last week. I had heard of Matilda Jane, sort of, but didn't really know what it was. Turns out it's super cute girls' clothing (big and little girls!).<br />
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I was asked to make themed cookies, so I had to do a little internet research. I found out later that when Matilda Jane releases a collection, if an item sells out they don't replace it. So at least one of the dresses I based my cookies on was not available by the time the party was held. D'OH! <br />
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Oh well, I still think they were cute.<br />
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This was the "Once Upon a Time" collection for fall, and I really enjoyed the colors. These took me out of my comfort zone, too. I tend to do cookies that are similar in style most of the time. These were definitely not my regular style, but they were fun.<br />
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The girl accompanied me to the trunk show, of course, and she had a wonderful time! She is ALL about clothes right now. *sigh* At 8 she is more fashionable than I have ever been.<br />
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Well, that's all for now.<br />
Enjoy!<br />
<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com3tag:blogger.com,1999:blog-6659017726914038221.post-85149911334901927752016-10-08T21:25:00.002-04:002016-10-08T21:25:26.143-04:00Fall Sugar CookiesDecorated sugar cookies for fall! Leaves, pumpkins, apples, and sunflowers. I saw a couple different versions of the trees on Pinterest and decided to give them a go.<br />
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I think the trees sort of pulled them all together.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-81115378707468027422016-10-02T16:30:00.000-04:002016-10-02T21:46:41.632-04:00Chocolate Peanut Butter CupcakesThe <a href="http://cookied-oh.blogspot.com/2015/03/chocolate-cake-with-peanut-butter.html" target="_blank">chocolate cake with peanut butter frosting and ganache</a> that I made last year was so popular that I turned it into cupcakes. Because, honestly, they're easier to deal with sometimes.<br />
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Go-to dark chocolate cake with peanut butter frosting and a ganache drizzle. Very tasty, if I do say so myself.<br />
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They're best if eaten with a fork. Just being honest.<br />
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The cake recipe is <a href="http://cookied-oh.blogspot.com/2016/09/chocolate-peppermint-cake.html" target="_blank">here</a>. To make cupcakes, fill cupcake liners 1/2 full and bake in a 375 F oven for about 16 minutes. Cool completely before frosting.<br />
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Here is the frosting recipe:<br />
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<u>Peanut Butter Frosting</u><br />
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1 cup butter<br />
1/2 cup peanut butter (creamy...not natural, sorry)<br />
1/2 cup shortening<br />
1/4 tsp salt<br />
1 tsp vanilla extract<br />
2 lbs powdered sugar<br />
1/4 - 1/2 cup heavy cream<br />
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Mix butter, peanut butter, shortening, salt and vanilla extract in the bowl of a stand mixer until well-combined. Add the powdered sugar and mix until incorporated. Add cream until the frosting reaches the desired consistency. Beat for 5 minutes on high speed. Frost cupcakes and top with a drizzle of ganache.<br />
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<u>Ganache</u><br />
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6 oz dark chocolate<br />
6 oz heavy cream<br />
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Chop chocolate and put in a stainless steel bowl. Set aside. Heat cream in a heavy saucepan until it just starts to bubble around the edges. Don't boil. Pour the cream over the chocolate and whisk gently until the chocolate is completely melted and the cream is fully incorporated. It will take a few minutes. I use a disposable piping bag with just the very tip snipped off to drizzle.<br />
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That's all for now.<br />
Enjoy!<br />
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<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-23564080902968022582016-09-27T16:30:00.000-04:002016-09-27T16:30:31.609-04:00Orange Creamsicle CupcakesBecause who doesn't like a nice orange creamsicle?<br />
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Nobody who enjoys summer, that's for sure.<br />
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Orange cupcakes with vanilla cream cheese filling and orange cream cheese frosting. Yum! The folks at work seemed to like them. :-)<br />
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That's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-24850902701276111732016-09-23T16:30:00.000-04:002016-09-26T08:12:21.454-04:00Old Fashioned Peach Cobbler - RevisitedPeach cobbler revisited...because this recipe is amazing and deserves to be reposted. I think I even got some pictures that were better than the first time around.<br />
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I know that peach season is mostly over, so you'll have to forgive me for posting this so late. I blame the computer; it's having some issues right now. :-(<br />
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*Before we get started, I would like to say that I only make this recipe with fresh peaches from the fruit farm (unless I'm using frozen peaches that I froze myself after buying them from the fruit farm). Grocery store peaches just aren't the same. So if you can find some fresh-picked peaches, use them to make this. You won't regret it.*<br />
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Anyhoo, start by mixing peaches, cinnamon, and sugar together in a bowl. Set the bowl aside and let the ingredients mingle for a while.<br />
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Next, in a new bowl, take some shortening and some sugar and beat the tar out of them until they're good and fluffy.<br />
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Remember when I burned up my hand mixer making <a href="http://cookied-oh.blogspot.com/2012/03/petit-fours-or-why-do-i-get-myself-into.html" target="_blank">petit fours</a>? Yeah, I still haven't replaced it. Now mix the flour, salt and baking powder into the shortening mixture, alternating with the milk, in three additions.<br />
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Spread that into the bottom of a nice casserole dish. 8 x 11 is a good size, but your cobbler will be a bit thin. You can (and should) go a little smaller if you can, just so the cobbler is thicker. (8 x 8 or 9 x 9 are way too small, though.)<br />
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Now spoon the peaches gently onto the batter.<br />
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Beautiful! And here's where you'll think I'm crazy. Boil one cup of water and drop in three tablespoons of cubed butter. Pour the whole thing onto your cobbler.<br />
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Trust me, it'll be fine. Now bake it in a 350 F oven for 45-55 minutes, or until it's golden brown and delicious. While it's still warm, serve the cobbler with a scoop of vanilla ice cream and revel in the summery goodness.<br />
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You won't regret it, I promise.<br />
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Here's the recipe:<br />
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Old Fashioned Peach Cobbler<br />
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5-6 peaches, peeled and sliced<br />
1 cup sugar<br />
1 tsp cinnamon<br />
1/4 tsp ginger (optional)<br />
1/4 tsp cloves(optional)<br />
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1/2 cup shortening<br />
1 cup sugar<br />
1 1/2 cups all-purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup milk<br />
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1 cup boiling water<br />
3 Tbs butter, cubed<br />
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Mix peaches, sugar and spices and set aside.<br />
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Cream shortening and sugar. Add flour, baking powder and salt, alternately with milk. Spread mixture into a 8x11 baking dish.<br />
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Gently pour peaches evenly over batter.<br />
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Drop cubed butter into boiling water. Pour over peaches.<br />
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Bake in a preheated 350 oven for 45-55 minutes or until golden brown and delicious. Serve warm with ice cream or cream.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com2tag:blogger.com,1999:blog-6659017726914038221.post-39169739150926296092016-09-19T16:30:00.000-04:002016-09-19T16:30:02.270-04:00Mommy to Bee Decorated Sugar CookiesMade for a friend's daughter's baby shower. The theme was Mommy to Bee.<br />
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These aren't colors I use regularly, but it was nice to do something different! There was a lot of black and some of the designs were wet-on-wet, so I made the icing with extra meringue powder, just in case. I've heard that extra meringue powder will stop bleeding. (Of course, for my regular royal icing recipe I've halved the amount of meringue powder I use, so really it was just the normal amount.)<br />
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But whatever the reason, it worked! There was no bleeding black icing, even with the white polka dots.<br />
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All bagged up and ready to go! I really have to start taking pictures before they're in the bags.<br />
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I think that's all of them. I'm going to be making more cookies in the next couple weeks, so hopefully I'll actually get them posted to the ol' blog. Maybe.<br />
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Well, that's all for now.<br />
Enjoy!<br />
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<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-4416068343508172792016-09-14T21:44:00.003-04:002016-11-19T08:43:45.014-05:00Chocolate Peppermint Christmas CakeWelcome back to the blog! I know it's been a while, but that just seems to be how it is these days. :-)<br />
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I'm going to be teaching a baking class at my church in October, and I needed to decide early what I want to bake. We wanted something Christmas-y, since October is now (according to most American retailers) the beginning of the holiday season. After much vacillating, waffling, hemming and hawing, I decided on a chocolate cake with peppermint frosting. Because cake.<br />
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I tried really hard to take better pictures this time. I'm pretty sure I failed, but the effort was there, I promise! I even went on the internet to see how other bloggers staged their cakes for photos. I went down to my basement and found a white plate! THAT is dedication right there.<br />
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This is the same chocolate cake I always make because, really, it's the best.<br />
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Start out by gathering your stuff. Here's some of the stuff you'll need.<br />
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The first thing you'll do is to mix some boiling water and cocoa powder in a bowl or large measuring cup and whisk until smooth. Go ahead and let that cool. It will take a LONG time. You could even do this part the day before and put it in the fridge.<br />
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Second, mix the flour, salt, baking powder, and baking soda together in a bowl and whisk to combine. I never sift; I whisk instead.<br />
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Moving right along, cream the butter and sugar for 4-5 minutes. Don't skimp on this part. In fact, now is a good time to get your baking pans ready. Go ahead, the mixer isn't going anywhere.<br />
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Grease and flour 2 8-inch round pans. I use <a href="http://cookied-oh.blogspot.com/2012/02/homemade-cake-release.html" target="_blank">homemade cake release</a>, but shortening and flour work just fine, too.<br />
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Once the butter and sugar are good and fluffy add the eggs one at a time and blend thoroughly after each. Free tip of the day: Never crack your eggs directly into your mixing bowl. If you have a bad egg your batter will be ruined. Crack the eggs into a separate bowl, then add them to the mixer.<br />
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After the eggs are blended, add the vanilla and stir to combine.<br />
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Here's where things get a little weird. Take the mixing bowl off of the mixer and grab a nice wooden spoon. Add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour in three batches. Stir by hand after each addition. (I do this because I tend to get a little carried away with the mixer. And cakes do NOT like to be over-mixed. Trust me.)<br />
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So it will be flour, cocoa, flour, cocoa, flour. When you're all done it will look like this here:<br />
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Stir it a few more times to get rid of the lumps, but don't overdo it. Be sure to get all of the batter from the bottom of the bowl mixed well. Use a rubber spatula if you have to. Now, divide your batter into the two cake pans you prepared while the butter and sugar were creaming.<br />
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Tap them firmly on the counter a few times to get the air bubbles to pop. Bake at 350 for 35-40 minutes and they should look like this:<br />
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Let them cool in the pans for 10 minutes, run a knife around the edge and pop them out of the pans and onto a cooling rack.<br />
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Once they're completely cool, cut the domes off and get ready to frost! Mmm...frosting...<br />
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Because this is a chocolate cake and I'm using white frosting, I went ahead and did a crumb coat. I don't always, just depends on the cake.<br />
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See, I even put it on a nice plate! After frosting, crush some candy canes, or, if it's late August, some Starlight mints, and sprinkle them liberally on the cake.<br />
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Now cut a big piece and enjoy yourself!<br />
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So, what do you think, is this Christmas-y enough? I certainly hope so.<br />
<br />
Here's the recipe:<br />
<br />
<u>Dark Chocolate Cake</u><br />
<br />
2 cups boiling water<br />
1 cup unsweetened cocoa powder<br />
2 3/4 cups all-purpose flour<br />
2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup butter, softened<br />
2 1/4 cups white sugar<br />
4 eggs<br />
1 Tbs vanilla extract<br />
<br />
Preheat oven to 350 F, grease and flour 2 8-inch round cake pans. Set aside. Combine boiling water and cocoa powder. Whisk until smooth. Set aside and allow to cool to at least room temperature. Mix together flour, baking powder, baking soda and salt, whisk to combine. Set aside.<br />
<br />
Cream together sugar and butter in the bowl of a stand mixer, or with a hand mixer, for 4-5 minutes or until fluffy. Add eggs one at a time, blending well after each addition. Stir in vanilla. Add the flour mixture alternately with the cocoa mixture in three additions, beginning and ending with the flour.<br />
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Divide batter evenly between prepared pans and bake in a 350 F oven for 35-40 minutes, or until a toothpick inserted near the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely.<br />
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<br />
<u>Peppermint Frosting</u><br />
<br />
1 cup butter<br />
1 cup shortening<br />
1/4 tsp salt<br />
1 tsp peppermint extract (use more or less to taste)<br />
2 lbs powdered sugar<br />
1/4 - 1/2 cup heavy cream<br />
Peppermint candies (crushed) for garnish<br />
<br />
Mix butter, shortening, salt and peppermint extract in the bowl of a stand mixer until well-combined. Add the powdered sugar and mix until incorporated. Add cream until the frosting reaches the desired consistency. Beat for 5 minutes on high speed. Frost the cooled cake and garnish with crushed peppermint candies.<br />
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Well, that's all for now.<br />
Enjoy!<br />
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<br />
<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-61926144967274077972016-06-27T16:30:00.000-04:002016-06-27T16:30:00.764-04:00Graduation Cake for a Future Doctor!My friend's daughter got accepted into medical school! She's going to be an Ob-Gyn, so my friend asked for a themed graduation cake.<br />
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I was fighting humidity again...I'm going to stop doing graduation cakes because I can't deal with the melting fondant. :-(<br />
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Anyhoo, strawberry cake with hand-sculpted fondant decorations.<br />
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That's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com1tag:blogger.com,1999:blog-6659017726914038221.post-64160537184025979272016-06-23T16:30:00.000-04:002016-06-23T16:30:00.189-04:00Chocolate Chunk CookiesOK, people. I would just like to say that I recently found a new recipe for chocolate chip cookies, and these cookies are the real deal.<br />
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I didn't have particularly high hopes. I didn't even take any pictures of the process. I mean, a chocolate chip cookie is a chocolate chip cookie, right? Maybe. Maybe not.<br />
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I have made these approximately 8 times since discovering them on <a href="http://smittenkitchen.com/blog/2015/04/salted-chocolate-chunk-cookies/" target="_blank">Smitten Kitchen</a> last month. (And yet, somehow, I still only have the one photo.)<br />
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Anyhoo, I tinkered with the recipe a little bit, just because that's who I am these days. The one thing I need to stress is that you should use a chocolate bar, cut into chunks. Chocolate chips work, but the cookies are better with chunks. So far I've used Ghiradelli, Hershey Special Dark, and a Spanish baking bar I received from a friend. If I could easily get the Spanish chocolate, I would use it again, but since I can't, I've been using the Hershey bar. It's bigger than the other and cheaper. And just as good.<br />
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I made these with gluten-free flour once, too; I added a scant half teaspoon of xanthan gum. They were delightful. Nobody could tell they were gluten-free.<br />
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And you don't have to use the raw sugar, but it gives the cookies a little something extra.<br />
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<span style="font-size: large;">Chocolate Chunk Cookies</span><br />
<br />
1/2 cup butter, softened<br />
2 Tbs sugar<br />
2 Tbs raw sugar<br />
165 grams dark brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
3/4 tsp baking soda<br />
heaping 1/2 tsp sea salt<br />
220 grams all-purpose flour<br />
8 oz chocolate chunks<br />
<br />
Preheat oven to 360 F. (Yes, that says 360. It is not a typo.)<br />
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Mix butter and sugars in the bowl of an electric mixer until light and fluffy, about 5 minutes.<br />
<br />
In the meantime, mix the flour, salt and soda in a small bowl. Set aside.<br />
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Add the egg to the butter and sugar and mix until combined. Stir in the vanilla. Pour in the flour mixture and stir until incorporated. Remove the bowl from the mixer and gently fold in the chocolate chunks by hand.<br />
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Scoop cookies by 1 1/2 Tbs scoops onto a parchment-lined baking sheet and bake for 12 - 14 minutes. Makes about 24 cookies.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com2tag:blogger.com,1999:blog-6659017726914038221.post-9629202727301712192016-06-18T16:30:00.000-04:002016-06-18T16:30:01.274-04:00Teal, Yellow, and Gray Baby Shower CookiesA friend had a baby shower and I got to bring cookies and cupcakes! We were very excited for her, as this baby has been a long time coming.<br />
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Unfortunately, I got ZERO good photos of the cookies. And I mean ZERO-er than normal.<br />
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Made some onesies...<br />
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Some bottles, rattles and bibs...<br />
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A plaque or two...<br />
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And then I also made some cupcakes! I used my usual go-to chocolate cake, plus some white to go with them. Half the chocolate cupcakes were filled with dulce du leche (the ones with the dollops on top) and half of the white cupcakes were filled with lemon curd (also with the dollops on top). They were pretty darn tasty. Again, not a good photo, but you get the idea. They're cupcakes. :-)<br />
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The little one arrived a few weeks ago and mom and dad couldn't be happier!<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-30897489261297817772016-06-16T16:30:00.000-04:002016-06-16T16:30:12.568-04:00Honda Odyssey CookiesSo this was kind of weird. A friend of my mom's asked me to make some Honda Odyssey cookies for her. Basically she was looking for an excuse to have a celebration, and she decided to throw her minivan a birthday party.<br />
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So, I present to you a 2004 Honda Odyssey in royal icing! On a candy corn cookie!<br />
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I ended up doing royal icing transfers for the vans. They weren't great, but they were recognizable, at least. And I'm happy to say that after about 30 RI transfers, I can spot an Odyssey from 100 paces. Or more.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-8721074071943072542016-06-14T16:30:00.000-04:002016-09-14T20:16:13.482-04:00Valentine Love Birds<div class="separator" style="clear: both; text-align: center;">
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The girl saw the Valentine Love Birds floating around the interwebs and decided she <i>needed</i> them for her class Valentine's Day party. (Yes, I do realize it's almost summer.)<br />
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Her teacher is (was) gluten-free, so I made them with gluten-free ingredients. They tasted pretty good. And they were cute.<br />
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I kept asking the girl if she wanted the birds to be pink and blue instead of the original white and blue, but she insisted they be <i>exactly</i> like the photos. I don't know if I got them exactly, but they're pretty close. And I got to use my new(ish) petal dust palette on the cheeks.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-20325401042726913062016-06-11T16:30:00.000-04:002016-06-11T16:30:22.830-04:00Mother's Day Flower CookiesNow that it's almost Father's Day, it seems like a good time to post some Mother's Day cookies.<br />
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Lemon cookies with lemon royal icing. Three dozen, if memory serves, in some fun spring colors.</div>
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Well, that's all for now. </div>
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Enjoy!</div>
CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-81532542737376859342016-06-06T16:30:00.000-04:002016-09-14T20:19:37.575-04:00Penguin on an Angry Polar Bear Birthday CakeThe boy is mildly obsessed with penguins, what can I say? About half the time he wants a penguin on his birthday cake. And since he's my boy, I humor him.<br />
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So we saw the penguin cake on Pinterest and copied it, only he wanted it to be blue instead of black. I still don't know why.<br />
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Then he couldn't think of anything to put on the bottom cake, and he really wanted there to be a bottom cake. Since the day of his party was getting close, I suggested an angry polar bear face. He agreed (though he had his doubts) and I think it came out ok. It was definitely unique!<br />
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We had a combined party for both kids this year and the girl wanted a cat cake. First she wanted a cheetah, because she loves cheetahs, but then she saw a cat cake on Pinterest (I know, I know) and changed her mind. Which was good for me because it was the easiest cake ever.<br />
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And here they are together:<br />
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Not a bad day's work if I do say so myself. The penguin was coconut cake, the polar bear was lemon chiffon (it was amazing, I'll post the recipe sometime), and the cat was eggless chocolate cake, and it was actually very good. It's an old depression-era recipe. I'll post that one sometime, too, in case you know a vegan or someone with an egg allergy that still wants to have cake.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-34281967769263143852016-06-02T21:37:00.000-04:002016-06-02T22:35:07.001-04:00How I Make Royal IcingHello again. I guess I'll celebrate the start of summer vacation with a blog post!<br />
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Anyone for another royal icing post? My recipe has evolved over the years; I started out using Antonia74's RI recipe, then I started adapting it to better suit my needs. First I added corn syrup for shine, then I started playing around with the amount of meringue powder. And then I started experimenting with flavors. I think I'm happy with where I've landed as far as a final product. So here's how I make it:<br />
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First, gather your ingredients. You'll need warm water, meringue powder, cream of tartar, lemon extract, vanilla extract, corn syrup and powdered sugar. Next, whisk the meringue powder with the warm water until it's good and frothy. Add the cream of tartar and keep whisking until soft peaks form.<br />
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*Free tip of the day: sift your meringue powder before adding it to the bowl. (I use a small sieve.) It's been my experience that the little lumps that clog the piping tips are from the meringue powder, not the sugar.<br />
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Dump in the powdered sugar, put the bowl on your mixer, and using the paddle attachment, mix the powdered sugar with the meringue on the lowest speed possible until it's all incorporated.<br />
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Be patient.<br />
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Stop the mixer and add the flavorings and the corn syrup. Start the mixer back up (still on the lowest speed) and mix for 10 minutes. It's going to look a little questionable at first. Don't panic.<br />
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I like to stop and scrape the bowl about halfway through the mixing. Just to be that way.<br />
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And when your 10 minutes are up, you'll have beautiful, creamy royal icing. Isn't it pretty?<br />
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I made this batch a little thick because I wanted to do more piping-consistency icing than I normally do. You can thin down the whole batch by adding a little warm water and mixing on low until it's all incorporated.<br />
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Normally, I'll color small batches then thin them as needed. Conversely, if you want to thicken it up, just add some <u>sifted</u> powdered sugar and stir. I never sift my powdered sugar before I make the RI, but I always sift if I'm adding to already-prepared icing. Trust me on this one.<br />
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And here's the finished product all colored and ready to go:<br />
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Another note: I don't tint my white RI. I prefer the sightly off-white color I get with the vanilla. If you want bright white you could add some Americolor Brite White.<br />
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So, there you have it, another recipe for royal icing. Due to the low meringue powder content and the added corn syrup, it doesn't dry super-hard, but still hard enough. I hope you try it and I hope it works for you. Here's the recipe:<br />
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<b>CookieD-oh's Royal Icing</b><br />
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2/3 cup warm water<br />
2 1/2 Tbs meringue powder<br />
1 tsp cream of tartar<br />
2 lbs powdered sugar<br />
1/4 cup light corn syrup<br />
1/2 Tbs vanilla extract<br />
1/2 Tbs lemon extract<br />
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Sift meringue powder into the bowl of a stand mixer. Add warm water. Using a whisk, whisk until frothy, about a minute. Add cream of tartar and whisk until soft peaks form. Add powdered sugar all at once, put bowl on the mixer with the paddle attachment and mix on low for about 30 seconds. Add corn syrup and flavorings. Mix on low for 10 minutes, stopping once to scrape the bowl.<br />
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Color finished icing as desired and use to decorate your favorite sugar cookies.<br />
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Well, that's all for now.<br />
Enjoy!<br />
<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-71229872387299533592016-01-26T15:00:00.000-05:002016-01-26T15:00:07.027-05:00Christmas Cookie UpdateYeah, I know January is almost over. What of it? I made Christmas cookies so I'm sharing.<br />
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Pretty much the same lineup as the last couple years. I wanted to add a couple new cookies to the list, but I ran out of time. I did manage to squeeze in some macarons: Candy cane and gingerbread.<br />
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For the candy cane macarons I crushed candy canes, sifted them, and added the powder to the shells and the vanilla buttercream filling. They were pretty tasty!<br />
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For the gingerbread macarons I added cinnamon to the shells, then made buttercream with molasses, cinnamon, ginger and nutmeg. They were quite yummy. The cinnamon shells alone were to die for. I'm thinking churro macarons may be in my future. :-)<br />
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I blatantly stole some sugar cookie designs off of Pinterest; although I did modify them slightly. Bambellacookies created the originals.<br />
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If anyone wants recipes, or a list of what's on the tray, it's all right <a href="http://cookied-oh.blogspot.com/2013/12/christmas-cookies-galore.html?m=0" target="_blank">here</a>.<br />
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Well, that's all for now.<br />
Enjoy!CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com1tag:blogger.com,1999:blog-6659017726914038221.post-58612376140840865662016-01-21T16:30:00.000-05:002016-01-21T16:30:17.659-05:00One BIG Chocolate Chip Cookie**In the interest of full disclosure I would like to say up front that his recipe is extremely dangerous. Continue reading with extreme caution.**<br />
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While I was researching recipes on Pinterest a while back, (if I blog about it later, I can legitimately call the time I waste on Pinterest "research") I discovered this recipe for an <a href="http://www.cookingclassy.com/2014/06/recipe-one-chocolate-chip-cookie/" target="_blank">individual chocolate chip cookie</a> via Cooking Classy. Now, if we're being honest, the recipe really makes one cookie that should be shared between at least two people. But we all know that's not going to happen. So if there are two of you at home, double the recipe.<br />
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This recipe is absolutely perfect for those times when you feel like having a cookie but you don't want to make a whole batch. Five minutes prep and this baby is done. In fact, you'll probably be done mixing the ingredients before the oven is even preheated.<br />
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The only down side to this recipe is that you could potentially find yourself wasting some egg. However, the ratio of egg to the other ingredients is perfect, so don't mess with it. That's why you need to make more than one at a time if it's at all convenient.<br />
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All you have to do is melt some butter in a bowl. When that's done, add all the other ingredients to the same bowl, shape the resulting dough into a disk, bake it and eat it. Easy-peasy. And don't say I didn't warn you.<br />
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Here's picture of the cookie with my large-ish coffee mug, for perspective:<br />
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And here's the recipe:<br />
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">One BIG Chocolate Chip Cookie<o:p></o:p></span></b></div>
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
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2 Tbsp unsalted butter</div>
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3 Tbsp packed brown sugar</div>
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1 pinch salt</div>
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1 tbsp whisked egg*</div>
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1/4 tsp vanilla extract</div>
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1/3 cup all-purpose flour</div>
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1/8 tsp baking soda</div>
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1/4 cup chocolate chips, divided</div>
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<o:p> </o:p> </div>
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Directions<o:p></o:p></span></b></div>
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Preheat oven to 350 degrees. Place butter in a microwave safe mixing
bowl. Heat in microwave until nearly melted (you want it almost all the way
melted, remove from microwave just before completely melted and stir to fully
melt. You just don't want it too hot or it will cook the egg and melt the
chocolate chips when stirring).</div>
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To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour
and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
Mix in 3 tablespoons of the chocolate chips. Shape dough into a 3 1/2-inch disk
on a Silpat or parchment paper lined baking sheet, gently press remaining 1
Tbsp chocolate chips randomly over top and sides of cookie. Bake in preheated
oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a
wire rack then store in an airtight container.</div>
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*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and
white are well blended, then measure out 1 Tbsp. Reserve remainder for another
use (aka tomorrows breakfast or another cookie).</div>
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Recipe Source: Cooking Classy</div>
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Well, that's all for today.</div>
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Enjoy!</div>
CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com1tag:blogger.com,1999:blog-6659017726914038221.post-45164236282963991352016-01-17T21:29:00.000-05:002016-01-17T21:29:23.713-05:00Classic Apple CrispHello! Am I too late for a fall apple recipe? It's only January, after all. We've had lots going on here in the D-oh household...so much so that blogging has kind of taken a back seat. Nothing earth-shattering, unfortunately, just life happening.<br />
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Back in November I found this amazing <a href="http://www.afamilyfeast.com/apple-crisp/" target="_blank">apple crisp</a> recipe on Pinterest. It think it may be the best apple crisp I've ever had. And I've made plenty of crisps over the years.<br />
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Best of all, it's a really easy recipe! Good for a quick dessert when you don't have a lot of time to invest.<br />
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Start by tossing 9 or 10 peeled, sliced apples with some sugar, cinnamon, nutmeg, flour, and salt. Put the apples into a greased 9 x 13 baking dish.<br />
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Next, mix some brown sugar, oats, and flour in a bowl; cut in some cold butter, then sprinkle it over the apple mixture.<br />
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I made mine gluten-free. (We have some family members who have gone gluten-free, so I'm trying to learn some new recipes along with adapting old ones.)<br />
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Pop the whole thing in the oven for about 40 minutes, serve with vanilla ice cream and enjoy!<br />
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Seriously, this was really, really good. Especially with Winesap apples from the local orchard. Yum.<br />
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<br /><br />Here's the recipe:<br /><br /><h3>
Ingredients</h3>
<h4>
For the Apples:</h4>
· 9-10 large apples, peeled, cored and sliced<br />· ¾ cup sugar<br />· 2 tablespoons flour<br />· 1 teaspoon cinnamon<br />· ¼ teaspoon nutmeg<br />· ¼ teaspoon salt<br /><h4>
For the Topping:</h4>
<h4>
<span style="font-weight: normal;">· 1 cup flour<br />· 1 cup brown sugar</span><span style="font-weight: normal;">· ½ cup oats<br />· ½ cup butter (1 stick) cut into 1-inch pieces<br />· Vanilla ice cream, for serving</span></h4>
<br /><h3>
Instructions</h3>
1. Preheat the oven to 375 degrees. Grease a large casserole dish or 9 x 13-inch glass baking dish.<br /><br />2. In a large bowl, combine the apple slices, sugar, flour, cinnamon, nutmeg and salt. Toss to coat the apples and transfer to the prepared baking dish.<br /><br />3. To make the topping, combine the flour, brown sugar and oats in a medium bowl. Add the butter pieces, and with your fingers, rub the butter in the mixture until it resembles coarse crumbs. Sprinkle this mixture over the apples.<br /><br />4. Bake for 35 to 40 minutes or until the topping is crisp and golden and the inside is warm and bubbly.<br /><br />5. Let sit for about 30 minutes before serving with vanilla ice cream<div>
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Well, that's all for today.</div>
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Enjoy!</div>
CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com0tag:blogger.com,1999:blog-6659017726914038221.post-71478896335776575862015-10-22T20:50:00.000-04:002015-10-22T21:02:32.494-04:00Elvis UNO Card CookiesI never knew there was such a thing as Elvis UNO cards (and I do enjoy a good game of UNO), but a friend from church asked me to make some Elvis UNO card cookies. So after she sent me some pictures I realized I couldn't make those cookies because I'm not an artist. So I improvised.<br />
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Silhouettes seemed to be the way to go. We've got some young Elvis and some old Elvis. I kind of liked the Jailhouse Rock Elvis in the middle.<br />
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Then I had to explain to my children who Elvis was (ouch). And as a result I've had "Blue Suede Shoes" stuck in my head for DAYS.<br />
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Two dozen total. Please pay no attention to the Christmas plate. It was unavoidable<br />
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That's all for now.<br />
Enjoy!<br />
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<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com4tag:blogger.com,1999:blog-6659017726914038221.post-15136112951591941802015-10-21T22:10:00.000-04:002015-10-21T22:10:00.422-04:00Baby Feet CookiesI really don't get the baby feet cookie thing. I guess it's just not my bag.<br />
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But people ask for cookies, and I aim to please. :-)<br />
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<a href="http://1.bp.blogspot.com/-cmbOMjTuJe8/VhR84gbq7-I/AAAAAAAAD9s/7UKUfWD4GGQ/s1600/iPhone%2BPics%2B070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cmbOMjTuJe8/VhR84gbq7-I/AAAAAAAAD9s/7UKUfWD4GGQ/s640/iPhone%2BPics%2B070.JPG" width="480" /></a></div>
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I was rushing and didn't get a good picture. Again. I make more cookies than what I post here.The problem is by the time I'm done making them, I don't feel like taking pictures. I need an on-call photographer. Who makes house calls.<br />
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Anyhoo, that's all for now.<br />
Enjoy!<br />
<br />CookieD-ohhttp://www.blogger.com/profile/01559812719897671650noreply@blogger.com2