tag:blogger.com,1999:blog-61100502856729742492024-02-20T11:26:18.972-05:00Decorate This!Welcome to the sweet life...Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-6110050285672974249.post-68892662909604969572013-08-08T22:40:00.001-04:002013-08-08T22:40:24.943-04:00Cronuts, and New Beginnings!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmBzytRb36jV999d6VWX3MVumUADT33V2gyocL2T-JG8aPd_ZTI1SR4-4z377pcw5wroCIdWPFmHQmWwSK_G_SfOLHg3O8ny4aSS4e7BKUWrqiySRflO8NaFcTf-3MCAfiQQThi1ngwM/s1600/cronuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmBzytRb36jV999d6VWX3MVumUADT33V2gyocL2T-JG8aPd_ZTI1SR4-4z377pcw5wroCIdWPFmHQmWwSK_G_SfOLHg3O8ny4aSS4e7BKUWrqiySRflO8NaFcTf-3MCAfiQQThi1ngwM/s640/cronuts.jpg" width="640" /></a></div>
<br />
It's been a little quiet around these parts, huh?<br />
<br />
Well, I can assure you that I've still been cooking and baking away in the kitchen, and also behind the computer - Jeff and I have been busy cookin' up a brandy new food blog - <a href="http://queenbeekitchen.com/" target="_blank">Queen Bee Kitchen</a>! I'll still be posting any cakes that I make here on Decorate This!, but all new recipe content will be up on QBK. Come on over and visit, and stay awhile ... and while you're at it, check out my latest post - <a href="http://queenbeekitchen.com/cronuts/" target="_blank">cronuts</a>, that you can make at home!
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com0tag:blogger.com,1999:blog-6110050285672974249.post-13754040205199181722013-06-02T15:55:00.000-04:002013-06-02T15:55:47.600-04:00Peanut Butter Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissmNABYlUPGnDFX5kWu3qLYvOZ9KA9x7NS177bYfZ2xBanmTE2HmeYTEcLMjsx6ysCl_-vQAiMu_tclVigM3GjvbKF4cwO4nE-so52W4NCOgnQ1zCPk-S_AoMgASDgIFfvK-ZUfnSWFk/s1600/DSC_0114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissmNABYlUPGnDFX5kWu3qLYvOZ9KA9x7NS177bYfZ2xBanmTE2HmeYTEcLMjsx6ysCl_-vQAiMu_tclVigM3GjvbKF4cwO4nE-so52W4NCOgnQ1zCPk-S_AoMgASDgIFfvK-ZUfnSWFk/s640/DSC_0114.jpg" width="640" /></a></div>
<br />
<br />
These days, it seems like more and more people have food sensitivities and allergies (including myself). In truth, I often don’t eat many of the decadent sweets that I make – I’m sensitive to gluten and dairy (though, I often through caution to the wind, and enjoy small bites – which sometimes works out just fine, other times, not so much!). I’m starting to delve into the world of gluten-free baking, filled with a wide variety of alternative flours. The sheer number of flours alone in many gluten-free recipes can be seriously overwhelming, and I’m also very happy to find tummy-friendly recipes that I can make with what I already have in my pantry. And these cookies are seriously simple, and really, really delicious! They’re soft, super peanut buttery, and filled with texture from the oats, peanuts, and chocolate chips. I promise that you won’t miss the butter and flour one bit.<br />
<br />
One note on the dough – it’ll seem seriously oily, particularly when you’re shaping the cookies. Don’t worry; it’ll all come together in the end!<br />
<br />
<a name='more'></a><h3>
Peanut Butter Oatmeal Chocolate Chip Cookies</h3>
<i>Yield: 32 cookies</i><br />
<h2>
Ingredients</h2>
<ul>
<li>2 cups smooth peanut butter </li>
<li>1 cup packed light or dark brown sugar </li>
<li>4 teaspoons vanilla extract </li>
<li>4 large eggs </li>
<li>1 1/3 cups old-fashioned rolled oats </li>
<li>2 teaspoons baking soda </li>
<li>1 teaspoon kosher salt </li>
<li>1/2 cup dark chocolate chips </li>
<li>1/2 cup roasted peanuts, roughly chopped </li>
<li>Sea salt, for sprinkling</li>
</ul>
<h2>
Method</h2>
<ol>
<li>Preheat oven to 350F. Line two baking sheets with parchment or silpats. </li>
<li>Combine oats, baking soda, and salt in a small bowl; set aside. </li>
<li>Combine peanut butter and sugar in the bowl of a stand mixer. Fit mixer with paddle attachment, and beat on medium speed until somewhat light and fluffy, about 2-3 minutes. </li>
<li>Add eggs, one at a time, and then beat in vanilla. </li>
<li>Add dry ingredients, and mix on low until just combined. </li>
<li>Roll dough into approximately 2” balls, place on baking sheets, and flatten slightly (I like to bake 8 on a sheet at a time). Sprinkle with sea salt. </li>
<li>Bake for 9-11 minutes, until edges are just starting to turn golden.
Let cool on pan for about 5 minutes before transferring to a wire rack to cool completely.</li>
</ol>
<br />
<b>Source:</b> Slightly adapted from <a href="http://milk-and.blogspot.com/2013/05/peanut-butter-oatmeal-chocolate-chip.html" target="_blank">Milk & Honey</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/9nwmqqsquhqogjt/Peanut-Butter-Oatmeal-Chocolate-Chip-Cookies.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-39048911213500135782013-05-29T14:36:00.002-04:002013-05-29T14:36:40.767-04:00Cream Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYOk0ILgBvpJyBt-cIdqtITg30RV4SOAJpTNW_OTO3nEVf5g6A5r6MW0Gz1dZSjltmTmyxqw7f7hW2CK-Uux5nmYGJGenP3s-k5Mnwi-HdtUdefcpea3mZlm587jnhgydLBhkV9km6E4/s1600/DSC_0690-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYOk0ILgBvpJyBt-cIdqtITg30RV4SOAJpTNW_OTO3nEVf5g6A5r6MW0Gz1dZSjltmTmyxqw7f7hW2CK-Uux5nmYGJGenP3s-k5Mnwi-HdtUdefcpea3mZlm587jnhgydLBhkV9km6E4/s1600/DSC_0690-8.jpg" width="640" /></a></div>
<br />
I'll admit it - I'm not a "vanilla" person. I'm the one who needs a million toppings on my ice cream. I yearn for lots of texture and crunch, and interesting flavor combinations. Given the choice, I'd take chocolate (or caramel, or berry-filled, or dressed to the nines) any day.<br />
<br />
But sometimes, I think it's really important to enjoy something plain old "vanilla". Really, truly, enjoy it. Get back to the roots of your confection, to remember how incredible it can be all on its own, without an excessive amount of chocolate, being drenched with some succulent sauce, or studded with this and that. I refuse to say "plain", because "vanilla" should be anything but plain. Personally, I think "vanilla" is the hardest thing to do well - it needs to be exceptionally well executed in order for whatever you make to get rave reviews. So yeah, "vanilla" is a challenge.<br />
<br />
I've been on a scone kick lately (but really, what "kick" am I not on, let's be honest). And while the scones I've been making are good, they haven't been GREAT, and we all know that perfection is the name of my game. I've tried leaving chunks of butter, grating the butter, refrigerating all ingredients, refrigerating the scones overnight, etc - and there's always been a little something not quite right. So, I decided to go "vanilla", and go back to square one. No chocolate, no strawberries, no glaze, no nothing. The simplest ingredients, only - butter, flour, salt, leaveners, cream, and creme fraiche. Cream scones.<br />
<br />
Friends, these cream scones are really out of this world. Not plain in the least, and they fly directly in the face of dry, dense, overly-sweet, brick-like scones. They are high rising, impossibly light, and quite literally melt in your mouth delicious (really). The simple addition of coarse sanding sugar is the perfect adornment, that adds a slight crunch and a hint of extra sweetness.<br />
<br />
Vanilla (and scone!) perfection.<br />
<br />
<a name='more'></a><h3>
Cream Scones</h3>
<i>Yield: 12 scones</i><br />
<h2>
Ingredients</h2>
<ul>
<li>226 grams (16 tablespoons) unsalted butter, cold</li>
<li>135 grams (1/2 cup + 1 1/2 tablespoons) heavy cream, plus extra for brushing</li>
<li>135 grams (1/2 cup + 2 tablespoons) <a href="http://decoratethis.blogspot.com/2013/05/diy-kitchen-staples-creme-fraiche.html">crème fraîche</a></li>
<li>304 grams (2 1/4 cups + 2 tablespoons) cake flour</li>
<li>152 grams (1 cup + 1 1/2 tablespoons) all-purpose flour</li>
<li>91 grams (1/4 cup + 3 1/2 tablespoons) granulated sugar</li>
<li>12.5 grams (2 1/2 teaspoons) baking powder</li>
<li>2.5 grams (1/2 teaspoon) baking soda</li>
</ul>
<h2>
Prepare Dough</h2>
<ol>
<li>Cut butter into 1/4" pieces. Place in a small bowl, and refrigerate until ready to use.</li>
<li>In a small bowl, whisk together heavy cream and crème fraîche. Set aside.</li>
<li>Place all dry ingredients, cake flour through baking soda, in the bowl of a stand mixer. Fit mixer with paddle attachment, and mix on low speed for 15 seconds to combine.</li>
<li>Add butter, and start mixer on lowest setting so that the flour doesn't fly out of the bowl. Increase speed to low, and mix for 3 minutes. If there are still large chunks of butter after this mixing time, break them up with your fingers, and mix again until the pieces you broke up are just incorporated.</li>
<li>With the mixer running on low, slowly pour in heavy cream mixture. Mix for about 30 seconds, until just combined.</li>
<li>Place dough between sheets of plastic wrap, and press into a 9 x 6" rectangle, squaring off the ends as much as possible. Ensure that the block has even thickness.</li>
<li>Wrap in plastic wrap, and refrigerate for 2 hours, until firm.</li>
<li>Place a sheet of parchment on a baking sheet. </li>
<li>Remove dough from refrigerator, and position so that a long end faces you. Cut dough vertically into thirds (3" wide). Cut each third in half horizontally, and then cut each piece in half diagonally to yield 12 triangular scones. Arrange on baking sheet, leaving space between scones.</li>
<li>Cover sheet with plastic wrap, and place into the freezer. Freeze for at least 2 hours, preferably overnight. Scones should be frozen solid before baking.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Preheat oven to 350F, and line a second baking sheet with parchment paper.</li>
<li>Remove scones from freezer, and transfer frozen scones to second baking sheet.</li>
<li>Brush each scone with heavy cream, and sprinkle with coarse sugar. </li>
<li>Bake on center rack in preheated oven for 25-30 minutes, until golden brown, turning the sheet halfway through baking. </li>
<li>Cool on a wire rack, and enjoy! Scones are best the day they are made, but can be kept in an airtight container for 1 day.</li>
</ol>
<h2>
Note</h2>
Frozen, unbaked scones can remain in the freezer for up to one month. Bake as directed.<br />
<br />
<b>Source</b>: Adapted from <a href="http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1362871477&sr=1-1" target="_blank">Bouchon Bakery</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/cc4cn4ug6yonu7x/Cream-Scones.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-27682434074032322602013-05-19T07:44:00.000-04:002013-05-19T07:45:54.704-04:00Savory Sunday: Asian Chicken and Cabbage Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenZ1LwI8QB7Yx0HnuzcAu3DDdaVfPhZb9Vp-sjyTTH14eXlurW8W5x1FAHChIfrMblKXP6T4gAZEKUvie4TXyz1SZhajTh12f3MQGcdXrVA5v6Khrc8SaG_Uy8C5SiOrdu7JRZ1XWr7Q/s1600/DSC_0945-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenZ1LwI8QB7Yx0HnuzcAu3DDdaVfPhZb9Vp-sjyTTH14eXlurW8W5x1FAHChIfrMblKXP6T4gAZEKUvie4TXyz1SZhajTh12f3MQGcdXrVA5v6Khrc8SaG_Uy8C5SiOrdu7JRZ1XWr7Q/s1600/DSC_0945-2.jpg" height="428" width="640" /></a></div>
<br />
Whenever I buy a head of cabbage, it seems to last FOREVER. Seriously, it's like the vegetable that just keeps on going! I remember one particular occasion last summer - I wanted to bring cole slaw to a party, and bought both red and green cabbages. Four batches of cole slaw later ... we were cabbaged out.<br />
<br />
This salad though, is definitely going into the regular rotation this summer (and, I'll buy cabbages just to make it)! It's packed with produce and protein - not to mention tons of fresh flavor. Perfect for a light but filling meal. I used a rotisserie chicken, but feel free to use whatever protein you like - sliced pork or shrimp, or maybe even edamame, would be delicious too.<br />
<br />
<a name='more'></a><h3>
Asian Chicken and Cabbage Salad</h3>
<i>Yield: 4 servings</i><br />
<h2>
Ingredients</h2>
<b>Dressing</b>
<br />
<ul>
<li>1 red jalapeno or Fresno chile with some seeds, finely chopped</li>
<li>1/4 cup vegetable oil</li>
<li>1 teaspoon sesame oil</li>
<li>2 teaspoons peanut butter </li>
<li>3 tablespoons fresh-squeezed lime juice</li>
<li>2 tablespoons low-sodium soy sauce</li>
<li>2 teaspoons light brown sugar</li>
<li>1 teaspoon fish sauce</li>
<li>1 teaspoon grated or finely chopped peeled ginger</li>
<li>1/2 - 1 teaspoon sriracha or other hot sauce, to taste (optional)</li>
<li>Salt & pepper, to taste</li>
</ul>
<b>Salad</b>
<br />
<ul>
<li>1/2 small head (about 5 cups) red cabbage, thinly sliced </li>
<li>3 medium carrots, peeled, shredded</li>
<li>6 scallions, white and pale green parts, thinly sliced</li>
<li>3 cups shredded rotisserie or poached chicken</li>
<li>1 cup baby spinach, thinly sliced</li>
<li>1/3 cup fresh cilantro, roughly chopped</li>
<li>1/4 cup chopped dry-roasted peanuts</li>
<li>1 teaspoon toasted sesame seeds</li>
<li>1 lime, cut into wedges, for serving </li>
</ul>
<h2>
Method</h2>
<ol>
<li>In a large bowl, whisk together all dressing ingredients, through sriracha. Add salt and pepper to taste.</li>
<li>Add cabbage, carrots, scallions, chicken, spinach, and cilantro to bowl; toss to coat.</li>
<li>Divide evenly on to plates, and top with peanuts and sesame seeds. Garnish with lime wedges.</li>
<li>Enjoy!</li>
</ol>
<div>
<b>Source:</b> Slightly adapted from <i>Bon Appétit, May 2013</i><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/mq4x7jpdt7f8wk5/Asian-Chicken-Cabbage-Salad.pdf" target="_blank">Print Recipe</a>
<br />
<br /></div>
Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-41947822782629220612013-05-16T12:23:00.000-04:002013-05-16T12:31:09.263-04:00Cinnamon Rolls with Vanilla Cream Cheese Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmdTOQWPI9D5uKIG3R9wU1kZWhLmr4d7Xgy60QZWjUno_j93iDEOCZ3TdLkGcGOURdJ5PiFnY48hgP_erx6Z7paVGqFV5sPAy6Vo3n0YQFnLmmPPjzaz339PVvUedFE_bLHrLRFNOTkE/s1600/DSC_0350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmdTOQWPI9D5uKIG3R9wU1kZWhLmr4d7Xgy60QZWjUno_j93iDEOCZ3TdLkGcGOURdJ5PiFnY48hgP_erx6Z7paVGqFV5sPAy6Vo3n0YQFnLmmPPjzaz339PVvUedFE_bLHrLRFNOTkE/s1600/DSC_0350.jpg" width="640" /></a></div>
<br />
My friend Laura took a bite of one of these cinnamon rolls, and declared that this recipe alone could put Cinnabon out of business!<br />
<br />
You're pretty much guaranteed to make some new friends with these poufy, soft, sweet rolls. They're filled with just the right amount of butter and cinnamon-sugar, baked to perfection, and slathered with slightly tangy vanilla cream cheese icing. Cinnamon roll perfection, as far as I'm concerned!<br />
<br />
<a name='more'></a><h3>
Cinnamon Rolls with Vanilla Cream Cheese Icing</h3>
<i>Yield: 12 cinnamon rolls</i><br />
<h2>
Ingredients</h2>
<b>Sweet Roll Dough</b>
<br />
<ul>
<li>1 cup whole milk</li>
<li>2 1/2 teaspoons active dry yeast</li>
<li>1/4 cup plus pinch granulated sugar</li>
<li>4 tablespoons unsalted butter, melted and slightly cooled, plus more for bowl</li>
<li>1 large egg yolk</li>
<li>1 1/2 teaspoons vanilla extract</li>
<li>2 3/4 cups all-purpose flour, plus more if needed</li>
<li>3/4 teaspoon salt</li>
<li>1/2 teaspoon nutmeg</li>
</ul>
<div>
<b>Cinnamon-Sugar Filling</b><br />
<ul>
<li>12 tablespoons (1 1/2 sticks) butter, softened</li>
<li>1/3 cup granulated sugar</li>
<li>2 tablespoons ground cinnamon</li>
</ul>
</div>
<div>
<b>Vanilla Cream Cheese Icing</b><br />
<ul>
<li>4 ounces cream cheese, room temperature</li>
<li>1/4 cup (1/2 stick) unsalted butter, room temperature</li>
<li>1 cup confectioners' sugar</li>
<li>1 teaspoon vanilla extract</li>
</ul>
</div>
<h2>
Prepare Dough</h2>
<ol>
<li>Heat milk to 110F. Sprinkle yeast and pinch of sugar over the top, and stir to combine. Let mixture sit for 5-10 minutes, until foamy.</li>
<li>While yeast is proofing, combine remaining sugar, melted butter, egg yolk, and vanilla in a mixing bowl. Whisk to combine, and set aside.</li>
<li>Combine dry ingredients in the bowl of a stand mixer, and whisk to combine. Fit mixer with dough hook.</li>
<li>When yeast mixture is foamy, pour into other wet ingredients. Whisk to combine.</li>
<li>Pour wet ingredients into dry ingredients. Mix on low speed until well-combined, and then increase the mixer speed to medium. Mix for approximately 6 minutes, until dough is slightly sticky, soft, and elastic. If dough is too sticky, you may add 1-2 tablespoons more flour.</li>
<li>Butter a large mixing bowl. Place dough into bowl, and turn to coat. Cover bowl with plastic wrap, and set in a warm place to rise until doubled, approximately 1 1/2 hours.</li>
</ol>
<h2>
Prepare Filling</h2>
<ol>
<li>Combine sugar and cinnamon in a small bowl. Whisk to combine. Set aside.</li>
</ol>
<h2>
Form Cinnamon Rolls</h2>
<ol>
<li>Flour your work surface. Spray a 9x13" with baking spray, or butter.</li>
<li>Gently degas dough, and press into a rectangular shape.</li>
<li>Roll dough into a 10x18" rectangle, with a long edge facing you. Trim the edges if necessary, so that you have a square edges.</li>
<li>Spread softened butter evenly over dough, going all the way to the edges on 3 sides of the rectangle - leave 1/2" bare at the top of the rectangle.</li>
<li>Sprinkle cinnamon-sugar mixture over the butter.</li>
<li>Brush water on the 1/2" bare edge at the top of the rectangle.</li>
<li>Roll up the dough (like a jelly roll) into a tight roll, with the seam at the bottom. Press gently to seal.</li>
<li>Cut the roll into 12 even pieces (1 1/2" wide), with a sharp knife, and place cut side down into prepared pan. Try to space the rolls as evenly as possible. At this point, they won't touch at all. Cover pan with plastic wrap.</li>
<li>Place rolls in a warm place to proof until doubled, approximately 1 hour. When fully proofed, the rolls should fill the entire pan. </li>
</ol>
<h2>
Prepare Icing</h2>
<ol>
<li>Place cream cheese and butter in a large mixing bowl, or in the bowl of a stand mixer.</li>
<li>Beat, using a hand or stand mixer, until butter and cream cheese are well combined and slightly fluffy.</li>
<li>Add vanilla and confectioners' sugar; beat until well combined.</li>
<li>Add 1-2 tablespoons of milk to thin icing, as desired. </li>
</ol>
<ol>
</ol>
<h2>
Bake</h2>
<ol>
<li>Preheat oven to 325F.</li>
<li>Bake on the center rack for 30-35 minutes, turning pan halfway through baking, until rolls are golden brown.</li>
<li>Remove from oven, and place on wire rack. Cool for 15 minutes before icing (prepare icing while rolls are cooling).</li>
<li>Spoon icing over rolls, and spread evenly.</li>
<li>Serve warm. Enjoy!</li>
</ol>
<h2>
Note</h2>
These cinnamon rolls can be prepared the night before baking, through Step #8 in "Form Cinnamon Rolls". Place covered pan in the refrigerator overnight. The next morning, remove from refrigerator, and let proof for 2-3 hours in a warm place, until the rolls fill the pan. Bake and frost as directed.<br />
<br />
<b>Source:</b> Cinnamon rolls slightly adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-cinnamon-buns-recipe/index.html" target="_blank">Food Network</a>; icing slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Cinnamon-Rolls-with-Cream-Cheese-Glaze-241631" target="_blank">Epicurious</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/eqth896qpe22jbe/Cinnamon-Rolls.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-19404486826723531482013-05-14T08:06:00.000-04:002013-05-14T16:22:06.349-04:00Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2hkRNCO1kNV9-aItiMxKPe2lDVcpaRMs8latFtNcUvQhWDcaO3dRB_eQeLT7PcW5VXuw4zvTYcyaQZoT8i59UYvR69ZTCNqqISva-IKjAdqe38Lyqe-PGw_9PcVCChNQvZJjAiVV3iA/s1600/DSC_0724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2hkRNCO1kNV9-aItiMxKPe2lDVcpaRMs8latFtNcUvQhWDcaO3dRB_eQeLT7PcW5VXuw4zvTYcyaQZoT8i59UYvR69ZTCNqqISva-IKjAdqe38Lyqe-PGw_9PcVCChNQvZJjAiVV3iA/s1600/DSC_0724.jpg" width="640" /></a></div>
<br />
I am in love with this lemon curd. Super lemony (obviously), perfectly creamy, silky, and smooth. It has
great body and texture, is light but rich, and not too sweet. I'd be lying if I told that I didn't eat a giant spoonful of the stuff as soon as I made my latest batch!<br />
<br />
I use a lot of egg whites for baking (and for omelette-making), which means that I'm often left with many leftover egg yolks. I hate seeing things go to waste, and I try hard to create something out of everything. The perfect remedy for lonely egg yolks? Lemon curd! If you've never had lemon curd before - please, please make this. It'll change your life. Though the name leaves something to be desired ("curd" isn't my favorite word), this creamy, bright, custard-like treat is absolutely delicious. It is wonderful as cake or tart filling, the perfect match for cream scones, or simply stunning when eaten straight off of a spoon. Not like I'd know from personal experience or anything!<br />
<br />
<a name='more'></a><h3>
Lemon Curd</h3>
<i>Yield:1 cup</i><br />
<h2>
Ingredients</h2>
<ul>
<li>2 large eggs</li>
<li>2 large egg yolks</li>
<li>125 ml (1/2 cup) fresh lemon juice (about 3-4 lemons)</li>
<li>100 grams (1/2 cup) granulated sugar</li>
<li>Pinch kosher salt</li>
<li>85g (6 tablespoons) unsalted butter, cut into pieces</li>
</ul>
<h2>
Method</h2>
<ol>
<li>Place a fine mesh strainer over a bowl; set aside. </li>
<li>Whisk together eggs, egg yolks, lemon juice, sugar, and salt in a small saucepan.</li>
<li>Add the butter, place over low heat, and whisk constantly until butter melts.</li>
<li>Switch to a rubber spatula. Continue to stir constantly, being sure to scrape the bottom and sides of the pot with the spatula, until the mixture is jelly-like in thickness, and holds its shape when a dollop is dropped from the spatula.</li>
<li>Immediately remove from heat, and press through mesh strainer. Press plastic wrap onto surface, and refrigerate.</li>
<li>Store in the refrigerator, and use within 1 week as a cake filling, accompaniment to cream scones, straight off a spoon, etc.</li>
</ol>
<h2>
Note</h2>
If cooking your lemon curd over direct heat makes you nervous, feel free to cook the curd in a double boiler. It'll take a bit longer for the curd to come to a jelly-like consistency, but it's a gentler way to cook the curd, with lesser risk of lemon-flavored scrambled eggs!<br />
<br />
<b>Source</b>: Adapted from <a href="http://www.davidlebovitz.com/2009/12/improved-lemon-curd/" target="_blank">David Lebovitz</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/xkxilbrtfd4wvh7/Lemon-Curd.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-48408367016453448712013-05-12T07:00:00.000-04:002013-05-12T17:07:47.410-04:00Savory Sunday: Roasted Eggplant & Herb Salad Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDneDMTRGr4t49R40zwPCyMb6yveG7WyJ-X7p7iKOV_n9BLb6yROwePGVRnH1VqwCZnHXozdo4AtoSilOBXZpu8IlzcFFMy6ahoqMDS6LB_5OZmF9LpIjAztjfWIUpm2ko5dPqfjb454/s1600/DSC_0800-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDneDMTRGr4t49R40zwPCyMb6yveG7WyJ-X7p7iKOV_n9BLb6yROwePGVRnH1VqwCZnHXozdo4AtoSilOBXZpu8IlzcFFMy6ahoqMDS6LB_5OZmF9LpIjAztjfWIUpm2ko5dPqfjb454/s1600/DSC_0800-9.jpg" width="640" /></a></div>
<br />
First off - happy, happy Mother's Day to all the mamas out there! We love you! <br />
<br />
Love really big, bright flavor? Then this amazing veggie-loaded sandwich is for you!<br />
<br />
Salty feta and oil-cured olives are balanced perfectly by a bright, fresh herb salad and vinegary pickled beets and capers. Roasted eggplant adds some heartiness, and a smear of garlic mayo gives this sandwich an extra burst of flavor that really sets it apart. To really bring this sandwich to the next level, <a href="http://decoratethis.blogspot.com/2013/05/rosemary-focaccia.html">make your own focaccia bread</a>. Keep the focaccia toppings simple - I opted for sea salt and fresh rosemary - no need to compete with the full-flavored fillings.<br />
<br />
<a name='more'></a><h3>
Roasted Eggplant & Herb Salad Sandwiches</h3>
<i>Yield: 4 sandwiches</i><br />
<h2>
Ingredients</h2>
<b>Roasted Eggplant</b>
<br />
<ul>
<li>1 large eggplant (1 1/2 lbs), sliced into 1/2" thick rounds</li>
<li>1/4 cup olive oil</li>
<li>1/4 teaspoon smoked paprika</li>
<li>Salt & pepper, to taste </li>
</ul>
<b>Garlic Mayonnaise</b>
<br />
<ul>
<li>1/2 cup mayonnaise</li>
<li>2 teaspoons sherry vinegar</li>
<li>1 clove garlic, finely grated</li>
</ul>
<b>Herb Salad & Assembly</b>
<br />
<ul>
<li>4 scallions, white and green parts, thinly sliced </li>
<li>1 cup mixed tender fresh herbs of your choice, torn if large (basil, mint, flat leaf parsley, dill etc)</li>
<li>1/2 cup chopped pickled beets</li>
<li>1/4 cup chopped oil-cured olives</li>
<li>2 tablespoons capers, drained</li>
<li>1 tablespoon olive oil </li>
<li>6 ounces feta cheese, crumbled or sliced</li>
<li>4 6x4" pieces <a href="http://decoratethis.blogspot.com/2013/05/rosemary-focaccia.html">focaccia bread</a>, split</li>
</ul>
<h2>
Roast Eggplant</h2>
<ol>
<li>Preheat oven to 400F.</li>
<li>Place eggplant slices on a rimmed baking sheet. Rub both sides with olive oil.</li>
<li>Season with paprika, salt, and pepper.</li>
<li>Roast until golden and tender, 30-40 minutes. Remove from oven, and set aside to cool.</li>
</ol>
<h2>
Prepare Garlic Mayonnaise & Herb Salad</h2>
<ol>
<li>Whisk together the mayonnaise, garlic, and sherry in a small bowl. Set aside.</li>
<li>In a medium bowl, toss together the scallions, herbs, beets, olives, capers, and oil.</li>
</ol>
<h2>
Assemble & Serve</h2>
<ol>
<li>Spread cut sides of focaccia bread with garlic mayo.</li>
<li>Layer eggplant, feta, and the herb salad on top of the bottom half of the focaccia. Cover with top half.</li>
<li>Enjoy!</li>
</ol>
<br />
<b>Source:</b> Adapted from <i>Bon Appétit</i>, April 2013<br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/weji1ji0430xbv3/Roasted-Eggplant-Herb-Sandwiches.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com0tag:blogger.com,1999:blog-6110050285672974249.post-50733638029900735712013-05-09T07:11:00.000-04:002013-05-21T07:53:50.603-04:00Rosemary Focaccia <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEYCj1yyh2H-cyEb54-2a8RBOtBWKumnQwzZYgEfqS-3yukYLenH6nusmxhfJWijF4APJPf-viL9JNdWXOgQAVwqnfYML0lWZjvWIoTjpxNkXvexLIDXWLdKV_3eQEIvp3XBwlxNLZJ8/s1600/DSC_0848-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEYCj1yyh2H-cyEb54-2a8RBOtBWKumnQwzZYgEfqS-3yukYLenH6nusmxhfJWijF4APJPf-viL9JNdWXOgQAVwqnfYML0lWZjvWIoTjpxNkXvexLIDXWLdKV_3eQEIvp3XBwlxNLZJ8/s1600/DSC_0848-3.jpg" height="428" width="640" /></a></div>
<br />
<br />
There's something about focaccia that always draws me in - and I'm pretty sure it's the toppings! Not to mention the wonderfully chewy, slightly crisp bread that is out of this world when enjoyed warm, fresh from the oven, or just a while later as the perfect sandwich bread.<br />
<br />
This focaccia couldn't be easier to put together, and is ready in just a few hours. I kept the toppings simple here, since this bread was going to be be used for sandwiches that would already be packed with herbs and flavors. However, you can use this recipe as a base for all of your favorite toppings - lemons, roasted vegetables, cheese, caramelized onions...
<br />
<br />
<a name='more'></a><h3>
Rosemary Focaccia</h3>
<i>Yield: one large 18 x 13" (half-sheet) focaccia, or two small (quarter sheet) 9 x 13" focaccias</i><br />
<h2>
Ingredients</h2>
<b>Dough</b>
<br />
<ul>
<li>2 1/4 teaspoons active dry yeast</li>
<li>1 3/4 cups water</li>
<li>3 1/2 cups all-purpose flour</li>
<li>1/2 cup whole wheat flour</li>
<li>2 teaspoons kosher salt</li>
<li>2 tablespoons olive oil</li>
</ul>
<div>
<b>Toppings</b><br />
<ul>
<li>1 tablespoon olive oil</li>
<li>5 sprigs of fresh rosemary</li>
<li>Several pinches of flaky sea salt</li>
</ul>
</div>
<h2>
Prepare Dough</h2>
<ol>
<li>Spray a large bowl with non-stick spray, or coat with olive oil. Set aside.</li>
<li>Heat water to 100-110F. Sprinkle yeast over water, and let stand until foamy, 5-10 minutes.</li>
<li>Place flours and salt into the bowl of a stand mixer; whisk to combine. Fit mixer with dough hook.</li>
<li>Add olive oil and yeast mixture to the bowl. Knead on low until ingredients are combined, and then turn up to medium. Mix for 5-8 minutes, until dough is smooth and elastic. The dough should be tacky, but not overly sticky; feel free to add 1-2 tablespoons more flour if your dough is too sticky.</li>
<li>Place dough in oiled bowl, and turn to coat. Place plastic wrap or towel over bowl, and let rise for 1 1/2 - 2 hours, until doubled.</li>
</ol>
<h2>
Shape</h2>
<ol>
<li>Spray a half sheet pan, or 2 quarter sheet pans, with non-stick spray, or coat with olive oil. Set aside.</li>
<li>Gently deflate dough. Place dough onto baking sheet(s), and press the dough with your fingertips to cover the bottom of the pan(s). The dough may not reach all the way to the corners.</li>
<li>Cover sheet(s) with plastic wrap or a towel, and leave in a warm area to rise for 30-40 minutes.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>While focaccia is rising in pans, preheat oven to 450F. Roughly chop rosemary, or leave whole, if you prefer.</li>
<li>When the focaccia has puffed up a bit, dimple the dough all over using your fingertips (wetting your fingertips slightly may help prevent sticking). Drizzle olive oil over dough, and sprinkle with rosemary and sea salt.</li>
<li>Place sheet(s) on center rack preheated oven, and immediately turn heat down to 375F. Bake for 20-25 minutes, turning halfway through baking, until golden brown.</li>
<li>Remove from oven, carefully remove bread from sheet pan(s), and let cool on wire rack.</li>
<li>Focaccia is best the day it's baked - eat warm, use for sandwiches, etc, though it can be kept for a day if wrapped in plastic wrap. Heat in a 350F oven for a few minutes to warm and crisp if desired.</li>
</ol>
<br />
Source: <a href="http://www.thekitchn.com/how-to-make-simple-herb-and-salt-focaccia-186606" target="_blank">The Kitchn</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/xnqgmsqxf03frdy/Rosemary-Focaccia.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-76668093123829069132013-05-07T07:11:00.000-04:002013-05-07T17:55:59.006-04:00Croissants<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b_DSAZudWaHOmXOVmKb5SRAN2UYaI4gD8dawsRDzhC8Wg5CfrggxPT8PDzcSdu07dpj6qDL9TPXtHnRJ7gw94-UvzS9E2cvXIziP7fGbwPVQKBSwxR1gx7CRsMcH6E2BgBh6Xb1KJ78/s1600/DSC_0558-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b_DSAZudWaHOmXOVmKb5SRAN2UYaI4gD8dawsRDzhC8Wg5CfrggxPT8PDzcSdu07dpj6qDL9TPXtHnRJ7gw94-UvzS9E2cvXIziP7fGbwPVQKBSwxR1gx7CRsMcH6E2BgBh6Xb1KJ78/s640/DSC_0558-2.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkTGyfABzgLNb-MK8Fp51xlgWN9GiSf9VLeGyON1D67ff4yJnGWgDBKTtV_4fB4bUybQbtACjmNn-YaQmgqINUSvA0SbG7Hw47lrBTG5z5cGzad6l8bqbMORukwR3PGclz9dz341Bzt4/s1600/DSC_0531-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkTGyfABzgLNb-MK8Fp51xlgWN9GiSf9VLeGyON1D67ff4yJnGWgDBKTtV_4fB4bUybQbtACjmNn-YaQmgqINUSvA0SbG7Hw47lrBTG5z5cGzad6l8bqbMORukwR3PGclz9dz341Bzt4/s1600/DSC_0531-2.jpg" /></a></div>
<br />
Ahhhhhh croissants. Those delightfully buttery, flaky, golden brown pastries that when done right, are pure bliss. They should be light as a feather, shatter as you take your first bite, and be bursting with flavor. Too often, purchased croissants are too doughy, not flaky, and well, maybe even stale after sitting out for a long time. So, why not give them a go them at home?<br />
<br />
The process of making croissants is methodical, and requires some patience. You must start these croissants about 2 days before you want to bake them (the
process that works well for me is about 36 hours; see timeline in post).
Yes, this may seem like a long time, but trust me, it's worth it. The
dough requires resting time in the refrigerator not only to strengthen,
but also to gain enormous amounts of flavor.<br />
<br />
As my friends and family will tell you, I like to hammer on a small
number of recipes until I get things juuuuuuuust right. And these
croissants are no exception. I've been trying to make at least one
laminated dough treat per week; usually my bake day is Monday morning
(my lucky, lucky coworkers!). I've figured out a dough schedule that
works really well for me, and allows me to have plenty of time on to do
Sunday things (this schedule works well for me during the week, too, with the timeline shifted up a few hours):<br />
<ul>
<li>Saturday night: mix dough, usually around 8:00pm (no more than 12 hours before I plan to get up and laminate the dough Sunday)</li>
<li>Sunday morning: <i>Plasticize Butter & Roll I</i> around 8am; <i>Roll II</i> around10:00am</li>
<li>Sunday evening: <i>Roll II</i> & Shape around 7:00pm; <i>Proof</i> until about 10:00pm (time depends on how warm/cool our house is)</li>
<li>Monday morning: <i>Bake</i>!</li>
</ul>
A few things to keep in mind: <br />
<ul>
<li>The goal when making laminated dough is to create many, many distinct butter and dough layers. See that lovely honeycomb looking structure above? That's what a cross-section of a croissant should look like. When placed in the oven, the water in the butter evaporates, creating steam that forces the layer to puff - into a flaky croissant! It's very important that your dough and butter block be of the same consistency, and that you press down firmly onto your dough with your rolling pin before actually rolling it out, to help maintain the layering. If during the process of rolling out your dough, you notice many large chunks of butter throughout your dough, your butter was likely too cold, and shattered. If your croissant bakes up dense and not very flaky, your butter may have been too warm and melded into the dough, or, you may have squashed your layers otherwise during rolling.<br /> </li>
<li>When rolling/shaping your dough, try to keep your edges as square as possible. It'll make your layers nice and even, and it'll be much easier to fold and manipulate your dough.</li>
<li>Have fun! Even if it takes you a few attempts to get the results you're after (it took me a few tries, too), it's pretty much guaranteed that every attempt will be delicious! The ingredients here aren't complicated; it's the technique that takes some time to hone.</li>
</ul>
I've included almost step-by-step photos below (two rolling steps are written in text, but just about everything else should be represented by a picture); really the only thing missing from <i>Flour</i>. I hope that you enjoy making (and eating!) these as much as I do!<br />
<br />
<a name='more'></a><h3>
Croissants</h3>
<i>Yield: 10 croissants</i><br />
<i><br /></i>
Start these croissants about 2 days before you want to bake them (the process that works well for me is about 36 hours; see timeline in post). Yes, this may seem like a long time, but trust me, it's worth it. The dough requires resting time in the refrigerator not only to strengthen, but also to gain enormous amounts of flavor.<br />
<h2>
Ingredients</h2>
<ul>
<li>1 cup plus 2 tablespoons (260 grams) milk, room temperature</li>
<li>2 1/2 teaspoons active dry yeast</li>
<li>2 1/4 cups (315 grams) all-purpose flour</li>
<li>2/3 cup (100 grams) bread flour</li>
<li>2 teaspoons kosher salt</li>
<li>1/4 cup (50 grams) granulated sugar</li>
<li>2 tablespoons (28 grams) unsalted butter, very soft</li>
<li>2 sticks (228 grams) unsalted butter, cold</li>
<li>1 egg</li>
</ul>
<h2>
Timetable</h2>
<ol>
</ol>
<ul>
<li>Prepare & refrigerate détrempe: 6 - 12 hours</li>
<li>Plasticize Butter & Roll I: 15 minutes</li>
<li>Refrigerate: 1 1/2 - 3 hours</li>
<li>Roll II: 5 minutes</li>
<li>Refrigerate: 4 - 16 hours</li>
<li>Roll III & shape: 15 minutes</li>
<li>Proof: 3 - 4 hours</li>
<li>Bake: 30-40 minutes/sheet</li>
</ul>
<ol>
</ol>
<h2>
Prepare Détrempe</h2>
<ol>
<li>Combine milk and yeast in the bowl of a stand mixer. Whisk for 5-10 seconds to dissolve.</li>
<li>Add remaining ingredients to bowl, through soft butter. Fit mixer with dough hook, and mix for 3-4 minutes, until butter is fully incorporated and dough is smooth.</li>
<li>Place dough onto sheet of plastic wrap, and gently press into a square. Wrap loosely with plastic wrap, and place in the refrigerator for 6-12 hours. The dough will firm up, and the dough will puff up slightly.</li>
</ol>
<h2>
Plasticize Butter & Roll I</h2>
<ol>
<li>Sandwich 2 sticks cold butter between two sheets of plastic wrap.</li>
<li>Pound butter with a rolling pin into a flat block. Measure a 6" square, trim sides, and spread trimmings on top of butter block. </li>
<li>Repeat until you have a smooth slab of butter, 6" square. This is called plasticizing the butter. The butter should still be cold, and should flex without breaking when you bend it. Refrigerate until ready to use. Goal here is to have the butter and dough be at the same consistency.</li>
<li>Put the détrempe on a well-floured work surface. </li>
<li>Press down firmly on dough to create an 8" square. Rotate the square so that one of the points faces you, like a baseball diamond.</li>
<li>Mark a 6" square in the middle of the diamond, creating triangular flaps at the corners.</li>
<li>Roll out each triangular flap into a square-ish shape (approximately 3" squares). You'll have to tug a bit at the dough in order to achieve a square shape. They do not need to be perfect. At this point, the dough will be about 12" top to bottom, with a 6" square in the center that is about 1" deep. The squarish flaps will be about 1/4" thick.</li>
<li>Place the butter block on top of the 6" dough square. Again, the butter should be approximately the same consistency of the dough.</li>
<li>Fold one of the flaps up and stretch it over the butter square, so that the flap covers the butter entirely. Repeat with the remaining three flaps. Tug at the flaps to keep them in a square that covers the butter.</li>
<li>Using your palms, press the dough packet into an 8" square.</li>
<li>Switch to a rolling pin, and continue to flatten the dough by pressing up and down on the package in both directions. Roll out the dough into a <i><b>16 x 10" rectangle</b></i>.</li>
<li><b>Book fold</b>: Position the dough so that a long side is facing you. Mark the dough in the center, to create two 10 x 8" rectangles. Fold up the right side of the dough, so that the edge meets the mark in the middle. Fold up the left side of the dough, to meet the middle mark and the right edge. Press the folds together, so that the two edges meet cleanly in the middle. </li>
<li>Fold the right half of the dough on top of the left half. At this point, your dough will be 4 inches wide, 10 inches from top to bottom, and about 2 inches thick.</li>
<li><b>Letter fold</b>: Rotate the dough so that a long edge faces you. Roll out into a <i><b>18 x 8" rectangle</b></i>. Mark the rectangle vertically into thirds. Fold the right third of the dough on top of the middle third. Then, fold the left third on top of the middle and right thirds. Your dough should now be about 6" wide, 8" top to bottom, and 2" thick.</li>
<li>Wrap the dough in plastic wrap, and place in refrigerator for 1 1/2 - 3 hours.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Un-_hYS4AyMBr7p_S7wmOcpAfXTM7MtKQx-QpibahxHjNfcHywT7gNf1_Hs7ozfkEEI44hz26t5uqM7C-_CqgcFCNIPVIjcWg5YyFWmoZrPVx6x_rXjk7LE-ECi81rpsJ4cPJ8gbjfc/s1600/IMG_1109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Un-_hYS4AyMBr7p_S7wmOcpAfXTM7MtKQx-QpibahxHjNfcHywT7gNf1_Hs7ozfkEEI44hz26t5uqM7C-_CqgcFCNIPVIjcWg5YyFWmoZrPVx6x_rXjk7LE-ECi81rpsJ4cPJ8gbjfc/s640/IMG_1109.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrxkTiOweQ6daxEWQAodMBXD17ePyN0QPMYUD_vsaMMrFiFx6As3eZlHIRPFzllWZIA00YuWyhVFq8XTcp5lRd0nehjL79lMcuiyesIPxIdZ_rds6cMl7j0QEpYe6D71xi5QElaTLvaQ/s1600/IMG_1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrxkTiOweQ6daxEWQAodMBXD17ePyN0QPMYUD_vsaMMrFiFx6As3eZlHIRPFzllWZIA00YuWyhVFq8XTcp5lRd0nehjL79lMcuiyesIPxIdZ_rds6cMl7j0QEpYe6D71xi5QElaTLvaQ/s640/IMG_1111.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SNDcrLWAoSldwrALRJoe7Gp83fhIxxXlL7NN4FTNQhTyjaOwyyo_3dxJ_WfRPVO1Vd4GGPuPBghNCkeR88jk-NdH3UyyFCq5RapTpSfaelSFnzPQY8Cc4ehOKrIANlthkQGSykC6C8M/s1600/IMG_1112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SNDcrLWAoSldwrALRJoe7Gp83fhIxxXlL7NN4FTNQhTyjaOwyyo_3dxJ_WfRPVO1Vd4GGPuPBghNCkeR88jk-NdH3UyyFCq5RapTpSfaelSFnzPQY8Cc4ehOKrIANlthkQGSykC6C8M/s640/IMG_1112.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hCLynxUFQFVsEV3Fji58NcpXzHLIlV9CLDUpn2CMchmrUC6I3xPU5OdQRgt6Dfl4ksqqipUB5QVN9xoRFqSgFUqzW_9VfNlPI9W9lTtFi_8UbWnQvfmEgzeUm5XK-e3Cm_cHlt08-CE/s1600/IMG_1115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hCLynxUFQFVsEV3Fji58NcpXzHLIlV9CLDUpn2CMchmrUC6I3xPU5OdQRgt6Dfl4ksqqipUB5QVN9xoRFqSgFUqzW_9VfNlPI9W9lTtFi_8UbWnQvfmEgzeUm5XK-e3Cm_cHlt08-CE/s640/IMG_1115.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFR_UOEFXWL9FwKGgfsNvQan0ylNy2p4z8o4y-mbVYTYIz8uLXshLuCVm6g3VgbKfNzokRWkk1fW42kGhpbVMPbY9dfoWkMXNjBuMWndjX-FgxJ4VnK9lLdUKrMtSlT6NlrHVWOpjzvo/s1600/IMG_1116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFR_UOEFXWL9FwKGgfsNvQan0ylNy2p4z8o4y-mbVYTYIz8uLXshLuCVm6g3VgbKfNzokRWkk1fW42kGhpbVMPbY9dfoWkMXNjBuMWndjX-FgxJ4VnK9lLdUKrMtSlT6NlrHVWOpjzvo/s640/IMG_1116.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCPz_m0zMAY5MUUayR-Q0tEIyxm5u4VA-UYTmbwmQJFNScswiDfbGEFYINyNnVAGcvIAZhQBTttzN5HIYcxWoq4e7ff-kG8hkdyFwtJ1h7u5X8IjrHidFUyhTnapXlJpuJtvbybwzP9A/s1600/IMG_1117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCPz_m0zMAY5MUUayR-Q0tEIyxm5u4VA-UYTmbwmQJFNScswiDfbGEFYINyNnVAGcvIAZhQBTttzN5HIYcxWoq4e7ff-kG8hkdyFwtJ1h7u5X8IjrHidFUyhTnapXlJpuJtvbybwzP9A/s640/IMG_1117.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ybjqjoaqYZDDFnf9ipYvmDINAu53GEHloARhLJAdzUGWkf_lpTnof7BRMsyDJExsP_Z4npsHtQ84qsYS0I4KKhj5Wb3EgtJqPCM8D2yt0Q2ktvqouauTLnNjGONwjrX8UyscyY4YUk/s1600/IMG_1118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ybjqjoaqYZDDFnf9ipYvmDINAu53GEHloARhLJAdzUGWkf_lpTnof7BRMsyDJExsP_Z4npsHtQ84qsYS0I4KKhj5Wb3EgtJqPCM8D2yt0Q2ktvqouauTLnNjGONwjrX8UyscyY4YUk/s640/IMG_1118.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifybUTu8SlYQ1s0AMFgBhdpP12U-nk92BW8KhXVIvZ9JrFujXUGH-30VLufrfGsQ3fofTEXQ6ZM4qYDS9nygoel4ELrRo8BKcpp7Pbn66xbiqeGrcW0ZWjveoI1Yc8QXjJYYMIkrhIq7w/s1600/IMG_1119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifybUTu8SlYQ1s0AMFgBhdpP12U-nk92BW8KhXVIvZ9JrFujXUGH-30VLufrfGsQ3fofTEXQ6ZM4qYDS9nygoel4ELrRo8BKcpp7Pbn66xbiqeGrcW0ZWjveoI1Yc8QXjJYYMIkrhIq7w/s640/IMG_1119.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40za6-VUvgpWHAsbKDCHEIe4VgjXhkZejcBTNqrZM4iK8k5IK9SOYVkQ_NfweIJZkxAwcTvC9qZdIUVJxIDpks0AvN2dD2SqRjrJfVxozdLRnnXx7vgIZ0KgmUVdItcWlYws7x2vFjRM/s1600/IMG_1120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40za6-VUvgpWHAsbKDCHEIe4VgjXhkZejcBTNqrZM4iK8k5IK9SOYVkQ_NfweIJZkxAwcTvC9qZdIUVJxIDpks0AvN2dD2SqRjrJfVxozdLRnnXx7vgIZ0KgmUVdItcWlYws7x2vFjRM/s640/IMG_1120.jpg" height="478" width="640" /></a></div>
<br />
<div style="text-align: center;">
Roll out your dough, and book fold (see below)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dLwV5l5akEu4_Pfstrkfolh7xhXHv1U9A6mS6dUOFKZa9p7CumTnfSIRBHSbmTQfHtTlII5SvDPUGLWvUHFGFsxsk4hGKGk7O4GnTVZvwOlnV72y3VVpWM6uMQDWTqFLcGafVeJ82rA/s1600/IMG_1121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dLwV5l5akEu4_Pfstrkfolh7xhXHv1U9A6mS6dUOFKZa9p7CumTnfSIRBHSbmTQfHtTlII5SvDPUGLWvUHFGFsxsk4hGKGk7O4GnTVZvwOlnV72y3VVpWM6uMQDWTqFLcGafVeJ82rA/s640/IMG_1121.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpzL-5Ab_F0ga7fd2gAMvnK6LHj-iWJLQK_Z8XjHbTJpobzxlc6fFbymmPhkDQrFefz3mkoNKPb-QDCdvOZIOkQYpkgubC68L8Ug8kMnVdBPLLEzUCHXPBAinAnmgm2i8sydwJHz1zkQ/s1600/IMG_1122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpzL-5Ab_F0ga7fd2gAMvnK6LHj-iWJLQK_Z8XjHbTJpobzxlc6fFbymmPhkDQrFefz3mkoNKPb-QDCdvOZIOkQYpkgubC68L8Ug8kMnVdBPLLEzUCHXPBAinAnmgm2i8sydwJHz1zkQ/s640/IMG_1122.jpg" height="478" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
Roll out your dough, and letter fold (see below)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMtErmE9q5bhuCp9hhy4Zr4rj5udzli9G7zXqGd2bFYeUHtLRlPjubYsZGXGnDBRUw7uvW3J63vSxgSLIeov6K6gRHjMZwEjESCNxemqB9UYbb8JpmpC6rfMxvq3xhIR0x0h9hp8sqK8/s1600/IMG_1124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMtErmE9q5bhuCp9hhy4Zr4rj5udzli9G7zXqGd2bFYeUHtLRlPjubYsZGXGnDBRUw7uvW3J63vSxgSLIeov6K6gRHjMZwEjESCNxemqB9UYbb8JpmpC6rfMxvq3xhIR0x0h9hp8sqK8/s640/IMG_1124.jpg" height="478" width="640" /></a></div>
<h2>
Roll II</h2>
<ol>
<li>Place dough onto well-floured work surface, with a long edge facing you.</li>
<li>Roll dough into a <i><b>18 x 12" rectangle</b></i>. If dough resists rolling, let sit for up to 15 minutes to relax, and try again.</li>
<li><b>Letter fold: </b>Score vertically into thirds, and complete a letter fold, as described above.</li>
<li>Wrap dough in plastic wrap, and place in refrigerator for 4 - 16 hours.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsF7bRFWE6rj5mJyO58t1T40PQ50cNIm2w_wtCeeqSaQqg7dztiUXdGK_oQWFD-9-HcsRFf4Q-Vlqkkhy0fRNTeVLBtU1Bzli4BDrem-ciLXiKnWHyXH78JJaYx5Bg3SyKeu4XVYSMRE/s1600/IMG_1125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsF7bRFWE6rj5mJyO58t1T40PQ50cNIm2w_wtCeeqSaQqg7dztiUXdGK_oQWFD-9-HcsRFf4Q-Vlqkkhy0fRNTeVLBtU1Bzli4BDrem-ciLXiKnWHyXH78JJaYx5Bg3SyKeu4XVYSMRE/s640/IMG_1125.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49uJm_QS4Ab53aASK3vhvX9k1fFgiBLMwHJ5-bOMoWk6VMQ2Z2iDsNP3jtb_UbpewdNM3x-0r2gMgX-XjVCVwsHvTvqD-WMvXuhrFnoQiCWjGauapuFncX7NJ1M6dwtK6U8pnpIM5ZLw/s1600/IMG_1130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49uJm_QS4Ab53aASK3vhvX9k1fFgiBLMwHJ5-bOMoWk6VMQ2Z2iDsNP3jtb_UbpewdNM3x-0r2gMgX-XjVCVwsHvTvqD-WMvXuhrFnoQiCWjGauapuFncX7NJ1M6dwtK6U8pnpIM5ZLw/s640/IMG_1130.jpg" height="478" width="640" /></a></div>
<br />
<h2>
Roll III & Shape</h2>
<ol>
<li>Line two baking sheets with parchment paper. I like to bake my croissants in batches, to ensure that the croissants have adequate space to expand and rise. If they end up colliding while baking, the croissants won't brown evenly.</li>
<li>Place dough onto well-floured work surface, with a long edge facing you. </li>
<li>Roll into a <i><b>30 x 7" rectangle</b></i>.</li>
<li>Starting at the bottom left corner of the rectangle, make a mark along the edge of the rectangle every 5". Then, starting at the top of the rectangle, mark midway between each notch.</li>
<li>Using a chef's knife or pizza cutter, cut dough into triangles, cutting on the diagonal from notch to notch. You'll end up with 10 triangles and a few scraps.</li>
<li>Turn triangles so that the bases face you, and cut a 1" vertical slit into the base of each triangle. Pick up one triangle by its base, and gently pull it to elongate it to 10-12".</li>
<li>Place lengthened triangle onto your work surface. Gently fan open the base at the slit, and roll the dough tightly down to the point. Place on prepared baking sheet, with the point side down (it should be underneath the croissant, so that it doesn't unravel when proofing/baking), and curl ends toward each other. Repeat with remaining triangles. Place five croissants on each baking sheet.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rlA__jC6O7x6miW9xbRJ7kg3y_kHZ5OQr7suT9IAYEL_J11kw7hfO2IpMet661zStYbvv_oZn2R_DuBioQc5JnMFvoWwseGTkYgV4_4ex3cr9iVHByMYlVnqMog6gC01gwUjMzhBsow/s1600/IMG_1132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rlA__jC6O7x6miW9xbRJ7kg3y_kHZ5OQr7suT9IAYEL_J11kw7hfO2IpMet661zStYbvv_oZn2R_DuBioQc5JnMFvoWwseGTkYgV4_4ex3cr9iVHByMYlVnqMog6gC01gwUjMzhBsow/s640/IMG_1132.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nm3fzyDy3VO1eW7zguaPhdJ6oO7exDswifaI6611eTvxWckFhvMn1_j9knYTdlM6db0gQKNmuVtom3Bdlqn99xad_m-o3NzSRwV16_kubsKTUqY7Uv35VttE_UfiZGpz1YuVcx-rI6c/s1600/IMG_1134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nm3fzyDy3VO1eW7zguaPhdJ6oO7exDswifaI6611eTvxWckFhvMn1_j9knYTdlM6db0gQKNmuVtom3Bdlqn99xad_m-o3NzSRwV16_kubsKTUqY7Uv35VttE_UfiZGpz1YuVcx-rI6c/s640/IMG_1134.jpg" height="640" width="478" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7xOr6F_fXBfi1Qxprc1VBrGutxW2mRiTl8x-_GgnTDzSuRXirz-z6r8iU69dnNVOQoiXgB6ekaF8H33VGnbo0iErMSkWuVRTeS7HuM7XQAHL1QcF1NrWfGNJlM9IeO7APBjcuCxWQD8/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7xOr6F_fXBfi1Qxprc1VBrGutxW2mRiTl8x-_GgnTDzSuRXirz-z6r8iU69dnNVOQoiXgB6ekaF8H33VGnbo0iErMSkWuVRTeS7HuM7XQAHL1QcF1NrWfGNJlM9IeO7APBjcuCxWQD8/s640/IMG_1139.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7Q8-662DWkPuFDXZMqACJqGY5BLAVaU5R3L-RKgpXfuf-NeQEeHIznaSTtWNg5LyzQQPse7dhvL8PPLCxdr1WKepi7pgSvdqxj4zW8BKS1t4B7yyzmtCIfiw424dwp99KqWXwVOAPZI/s1600/IMG_1140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7Q8-662DWkPuFDXZMqACJqGY5BLAVaU5R3L-RKgpXfuf-NeQEeHIznaSTtWNg5LyzQQPse7dhvL8PPLCxdr1WKepi7pgSvdqxj4zW8BKS1t4B7yyzmtCIfiw424dwp99KqWXwVOAPZI/s640/IMG_1140.jpg" height="478" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCStCdeDK1E3hZwRPLmhLRndhM8rYBBC1_OPuBokv4EYa_aQYiArLO3zPCNt30UihTvx1Jw_XtqMZGJdu6RaTxRPY-Xow0l0Q_NOQJJH5ghCnFayjMUGfRB__2zWqTKHYwv8S5zzrjEqc/s1600/DSC_0447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCStCdeDK1E3hZwRPLmhLRndhM8rYBBC1_OPuBokv4EYa_aQYiArLO3zPCNt30UihTvx1Jw_XtqMZGJdu6RaTxRPY-Xow0l0Q_NOQJJH5ghCnFayjMUGfRB__2zWqTKHYwv8S5zzrjEqc/s640/DSC_0447.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg57IzW0ZSY5WbizFWeiNkd1aq8H_UIRQUO9MP3cVgchz704El9j1LrIkeHj7xwgMPt-tvrLXum-rzDTgvHU5L-KJ_969ACt5C9kFwHX2gKg-WtJjO8CMyw7xil0e75iLgod1vbibMYQ/s1600/DSC_0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg57IzW0ZSY5WbizFWeiNkd1aq8H_UIRQUO9MP3cVgchz704El9j1LrIkeHj7xwgMPt-tvrLXum-rzDTgvHU5L-KJ_969ACt5C9kFwHX2gKg-WtJjO8CMyw7xil0e75iLgod1vbibMYQ/s640/DSC_0457.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmLK8EzsgeGMJuxfJeauLathAmbK9nXWzgusrxqhOCoyCtWjmQFibVs-hEVnCbFDZzDHzSH8QL_6rG4KlExD8kAACj2FbQvCkGKB4PcFiTJxa2reSczxsheyV2RcA2oYt5rmGvVw-L_k/s1600/DSC_0469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmLK8EzsgeGMJuxfJeauLathAmbK9nXWzgusrxqhOCoyCtWjmQFibVs-hEVnCbFDZzDHzSH8QL_6rG4KlExD8kAACj2FbQvCkGKB4PcFiTJxa2reSczxsheyV2RcA2oYt5rmGvVw-L_k/s640/DSC_0469.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90ptk7GYn87TuM0v06J-CRG1SlF3dqT0HFtnK8_xD1uEZbzDNIxQ5vm1uhv92qu6Nk5OgpmJYLilowHAb-InlcA08FEuJnj8adGOwNPe6ZX9LXSTHRdlSvTb-22VtXMyejAs8HxLyn1c/s1600/DSC_0476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90ptk7GYn87TuM0v06J-CRG1SlF3dqT0HFtnK8_xD1uEZbzDNIxQ5vm1uhv92qu6Nk5OgpmJYLilowHAb-InlcA08FEuJnj8adGOwNPe6ZX9LXSTHRdlSvTb-22VtXMyejAs8HxLyn1c/s640/DSC_0476.jpg" height="428" width="640" /></a></div>
<br />
<h2>
Proof</h2>
<ol>
<li>Cover croissants loosely with plastic wrap, and let proof in a warm place for 2 - 2 1/2 hours, until poufy. </li>
<li>Allow to continue proofing for 1 - 1 1/2 hours, until croissants are very poufy and jiggle slightly when you shake the pan.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Approximately 30 minutes prior to baking, preheat oven to 400F. Whisk the egg in a small bowl.</li>
<li>Brush croissants on one sheet pan with beaten egg. Keep the other sheet covered with plastic wrap.</li>
<li>Bake in preheated oven on center rack for 5 minutes at 400F, then turn oven down to 350F and bake for 25 - 35 minutes more, until croissants are golden brown all over. </li>
<li>Repeat egg wash and baking steps for second pan.</li>
<li>Let croissants cool slightly on a wire rack, and serve warm.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpZ8J7xx3uEqBGpRFMF6eBPVzym8jQXfaRq-LH_1yuBO49uL_x0a5lDeoJj5XRyj4pGucoQ8hyf8yMbaCKwzWaWhl2y0uU962nywCkUDyDmwsVivumTOymaG9RqRhs8HSPgbzNIAkJH8/s1600/DSC_0578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpZ8J7xx3uEqBGpRFMF6eBPVzym8jQXfaRq-LH_1yuBO49uL_x0a5lDeoJj5XRyj4pGucoQ8hyf8yMbaCKwzWaWhl2y0uU962nywCkUDyDmwsVivumTOymaG9RqRhs8HSPgbzNIAkJH8/s640/DSC_0578.jpg" height="428" width="640" /></a></div>
<div>
<br /></div>
<h2>
Note</h2>
Croissants can be prepared through Step #1 in the "Proof" stage, and refrigerated overnight. I usually put all of the croissants on one baking sheet - I rarely have room for 2 sheets in my refrigerator - and then transfer half to a second baking sheet in the morning. To bake, line a second sheet pan with parchment paper. Remove half of the croissants from the refrigerator, place onto second prepared pan, and let sit at room temperature for 30 - 40 minutes. Egg wash and bake as directed above. When first pan goes into the oven, remove remaining croissants from refrigerator, and let sit at room temperature. Again, egg wash and bake as directed, when first sheet comes out of the oven.<br />
<br />
<b>Source:</b> Adapted from <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?s=books&ie=UTF8&qid=1362871549&sr=1-1" target="_blank">Flour</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/jj77pfdebisov85/Croissants.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-1529181667646314252013-05-05T07:55:00.000-04:002013-05-09T12:47:43.501-04:00Savory Sunday: Crab Salad on Croissants<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7-ohabkDivY8xRjRqmpWqgON3Z23q014zqKUghPRe6-crLdjW3SiT3h0uYb8_u8OSu0Jk9Tcj7sNfZxOtpAXZcrSm6udnuymJYBUIwcZhswmVD7MlxpKVldFi6SyvyoYTcLP0SXyqPw/s1600/DSC_0139-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7-ohabkDivY8xRjRqmpWqgON3Z23q014zqKUghPRe6-crLdjW3SiT3h0uYb8_u8OSu0Jk9Tcj7sNfZxOtpAXZcrSm6udnuymJYBUIwcZhswmVD7MlxpKVldFi6SyvyoYTcLP0SXyqPw/s1600/DSC_0139-2.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ7YIZscLHdWxu-wJiq0DJhxv17sUwOn5kvDnvgsOHo_8rUdjddwf1dVHVPNNQFTJi4lygv7077gYTFyxVKRDviIe7WfTtPObGd3baKIRSKhXGW_qqO6BhlwMI-knCGFTQgT6zL9eIlA/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ7YIZscLHdWxu-wJiq0DJhxv17sUwOn5kvDnvgsOHo_8rUdjddwf1dVHVPNNQFTJi4lygv7077gYTFyxVKRDviIe7WfTtPObGd3baKIRSKhXGW_qqO6BhlwMI-knCGFTQgT6zL9eIlA/s640/DSC_0098.jpg" width="640" /></a></div>
<br />
Recently, I was invited to join the Sandwich Club at work - a group of 10 foodie sandwich enthusiasts, who get together every Monday to enjoy gourmet sandwiches. During every 10-week period, each person signs up to bring sandwiches twice - so we all get to try two sandwiches every week.<br />
<br />
Crab salad on homemade croissants was my first sandwich contribution, and I must say they were seriously delicious (<a href="http://decoratethis.blogspot.com/2013/05/croissants.html">recipe/tutorial here</a>). A buttery, flaky croissant is the perfect vehicle for super fresh crab salad, filled with herbs and bright flavors. I love the slight crunch that the cucumber adds, and the poppy seeds are an unexpectedly delicious addition. Start by adding the smaller amount of herbs, and adjust according to your taste (I tend to like a lot of fresh herbs). I hope that you enjoy these sandwiches as much as we did!<br />
<br />
<a name='more'></a><h3>
Crab Salad on Croissants</h3>
<i>Yield: 5 sandwiches</i><br />
<h2>
Ingredients</h2>
<ul>
<li>16 ounces fresh crabmeat, picked over for shell fragments</li>
<li>1 small cucumber, peeled, seeded, and finely chopped</li>
<li>2-4 tablespoons fresh parsley, stems removed and roughly chopped</li>
<li>2-4 tablespoons fresh tarragon, stems removed and roughly chopped</li>
<li>Finely grated zest of 1 lemon</li>
<li>2 tablespoons mayonnaise</li>
<li>1 teaspoon whole-grain mustard</li>
<li>1 teaspoon poppy seeds, lightly toasted</li>
<li>5 <a href="http://decoratethis.blogspot.com/2013/05/croissants.html">croissants</a>, split lengthwise and toasted</li>
</ul>
<h2>
Method</h2>
<ol>
<li>In a medium bowl, combine the crabmeat, cucumber, parsley, tarragon, and lemon zest. </li>
<li>Mix together lemon zest, mayonnaise, mustard, and poppy seeds in a small bowl.</li>
<li>Add mayonnaise mixture to crabmeat, and turn gently to combine.</li>
<li>Spoon crab salad onto the bottom half of each croissant, and cover with the top halves.</li>
<li>Serve, and enjoy!</li>
</ol>
<br />
<b>Source:</b> Slightly adapted from <a href="http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1?s=books&ie=UTF8&qid=1362871655&sr=1-1" target="_blank">Tartine Bread</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/dg2gkttd70d7zx8/Crab-Salad-on-Croissants.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdj0Z-fwEkIiN-k_uSH0iQ27O-bmjjoO3JQvhLPWEEo2Q1vYURNKA-PIoj0pk3hXboanQAOpn8700dmrWEGkJik8iEiWPij3erHd0KjeH1FAir3iCHhj8PI0E5mDZp5vYBRi0Yz6ZZwk/s1600/DSC_0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdj0Z-fwEkIiN-k_uSH0iQ27O-bmjjoO3JQvhLPWEEo2Q1vYURNKA-PIoj0pk3hXboanQAOpn8700dmrWEGkJik8iEiWPij3erHd0KjeH1FAir3iCHhj8PI0E5mDZp5vYBRi0Yz6ZZwk/s640/DSC_0123.jpg" width="640" /></a></div>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-88405141738934857592013-05-03T09:46:00.001-04:002013-05-04T12:17:08.556-04:00Sourdough Honey Wheat Hamburger Buns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7quGWQ1GrypPteBwY6rkHEd-3fWq1r-kIGdQAP3Go9Bcz-mYLii-wjuGd07ElsDX-bwqp-RDjpMJsQ_onSmnyxVDvBS3I0o0Za8xpJKGTUuuGqOl3IAAQD9ivN0QqCw5VjOdRxbKJwN0/s1600/DSC_0769.jpg" imageanchor="1"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7quGWQ1GrypPteBwY6rkHEd-3fWq1r-kIGdQAP3Go9Bcz-mYLii-wjuGd07ElsDX-bwqp-RDjpMJsQ_onSmnyxVDvBS3I0o0Za8xpJKGTUuuGqOl3IAAQD9ivN0QqCw5VjOdRxbKJwN0/s640/DSC_0769.jpg" width="640" /></a>
<br /><br />
I've been known to eat many a burger bunless - most of the commercially produced buns just don't seem worth it to me (I'd rather eat dessert!). Most of the time, if I'm going to indulge, whatever I'm eating better be really awesome. These homemade sourdough honey wheat buns are amazing, and are a healthy, fiber-filled compliment to any burger. The butter and honey keep the crumb soft, and the fact that they're 100% whole wheat ensures that the buns are sturdy enough to hold up to even the juiciest burger. Not to mention that they're much more flavorful than anything you'll find in the grocery store. <br />
<br />
A few notes here:<br />
<ul>
<li>This recipe will make 9 or 10 regular size burger buns, but you can easily make different sized buns if you like. For sliders, I'd probably divide the dough into 18-20 pieces. </li>
<li>In the instructions below, you'll see one of my favorite steaming methods, but feel free to use another method if you like. </li>
<li>I topped my buns with wheat bran and sesame seeds - feel free to get creative here! Love sunflower seeds? Go for it! "Everything" topping - poppy seeds, sesame seeds, coarse salt, dried garlic, and dried onion? Yes, please!</li>
</ul>
Need some great burger ideas? Check out my <a href="http://decoratethis.blogspot.com/2013/03/savory-sunday-guacamole-burgers.html">Guacamole Burgers</a>, and <a href="http://decoratethis.blogspot.com/2013/04/savory-sunday-spanakopita-turkey-burgers.html">Spanakopita Turkey Burgers</a>.<br />
<br />
Please check out <a href="http://tartine-bread.blogspot.com/" target="_blank">Tartine Bread Experiment</a> or the <a href="http://www.wildyeastblog.com/" target="_blank">Wild Yeast Blog</a> for more information on building/maintaining a sourdough starter, folds/turns, etc.<br />
<br />
<a name='more'></a><h3>
Sourdough Honey Wheat Hamburger Buns</h3>
<i>Yield: 9 buns</i><br />
<h2>
Ingredients</h2>
<ul>
<li>433 grams whole wheat flour</li>
<li>300 grams water</li>
<li>10 grams salt</li>
<li>37 grams honey</li>
<li>27 grams butter, softened</li>
<li>170 grams mature, 100%-hydration sourdough starter</li>
<li>Sesame seeds, wheat bran, or other seeds of your choice, for topping</li>
</ul>
<h2>
Timetable</h2>
<ul>
<li>Mix: 15 minutes</li>
<li>Proof I: 2 1/2 hours</li>
<li>Shape: 10 minutes</li>
<li>Proof II: 3 hours</li>
<li>Bake: 35 minutes</li>
</ul>
<h2>
Mix & Proof I</h2>
<ol>
<li>Combine all ingredients, except for 30 grams of water, in the bowl of a stand mixer. Fit mixer with dough hook.</li>
<li>Mix on low speed until all of the ingredients are incorporated, approximately 4 minutes. The dough should be medium-soft at this point; if it is too stiff, add a small amount of the reserved water until you reach the desired consistency.</li>
<li>Turn up mixer speed to medium, and continue mixing until dough just about reaches full gluten development (check with <a href="http://www.wildyeastblog.com/2007/07/07/gluten/" target="_blank">windowpane test</a>).</li>
<li>Add the rest of the reserved water, and continue mixing until fully incorporated.</li>
<li>Place dough in lightly oiled bowl, cover with plastic wrap, and ferment at room temperature for about 2.5 hours. Fold the dough at 50 and 100 minutes.</li>
</ol>
<h2>
Shape & Proof II</h2>
<ol>
<li>Divide the dough into 9 even pieces (about 100 grams each). Roll each piece into a tight ball.</li>
<li>Brush the top of each ball with water, and sprinkle with topping of your choice.</li>
<li>Place rolls onto two parchment-lined baking sheets, and gently press down on each ball to flatten into discs.</li>
<li>Cover the baking sheets with plastic wrap, and proof at room
temperature for about 3 hours, until the dough springs back very slowly
when pressed with a fingertip.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>About 30 minutes prior to baking, preheat oven to 400F, and position
racks in middle and top thirds. Place a cheap pan that you don't mind
disfiguring onto the bottom of your oven. </li>
<li>When ready to bake, fill a glass with ice, and then fill with cold
water. Working quickly, place baking sheets into the oven, and then
quickly and carefully (steam burns are nasty!), dump the ice water onto
the pan in the bottom of your oven, and shut the oven door.</li>
<li>Bake for 8 minutes with steam (remove the pan if it still has water
in it; if not, it's fine to leave it in the oven), and an additional
20-25 minutes without. Be sure to rotate the pans about halfway through
baking to ensure that they brown evenly.</li>
<li>Remove from oven, and cool on wire rack. Enjoy with your favorite burgers!</li>
</ol>
<br />
<b>Source:</b> Adapted from <a href="http://www.wildyeastblog.com/2010/03/25/sourdough-whole-wheat-hamburger-buns/" target="_blank">Wild Yeast Blog</a><a href="https://www.blogger.com/blogger.g?blogID=6110050285672974249" target="_blank"></a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/b3ee8g73b2o17z0/Sourdough-Honey-Wheat-Hamburger-Buns.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3sWGW9Kb85puXA3pdfl2vIN2P2WfIQeh3mGoz8yApYf_Mv8qfZN9MXmnRX5Z_B7Hlwweb61MVzxJ66VgBGlpAeAh9qNxxgdLubiTRV2uYl1BTXkf4I6scMBiE8dl1Ty66JwZQeyeN04/s1600/DSC_0920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3sWGW9Kb85puXA3pdfl2vIN2P2WfIQeh3mGoz8yApYf_Mv8qfZN9MXmnRX5Z_B7Hlwweb61MVzxJ66VgBGlpAeAh9qNxxgdLubiTRV2uYl1BTXkf4I6scMBiE8dl1Ty66JwZQeyeN04/s1600/DSC_0920.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBl_-lXCx4sD5mi6kUS-9FrVkElMimyRlrrAvSEeZjftT53aWQQGqns0a2GNlFF_0AdPcNRyZfuG9dF7PCZq0sK1y5Xckp0z3bW6TS2Tlz6TPeRl9lDP1y1poV77549n8AdOEaz9pdHA/s1600/DSC_0222-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBl_-lXCx4sD5mi6kUS-9FrVkElMimyRlrrAvSEeZjftT53aWQQGqns0a2GNlFF_0AdPcNRyZfuG9dF7PCZq0sK1y5Xckp0z3bW6TS2Tlz6TPeRl9lDP1y1poV77549n8AdOEaz9pdHA/s1600/DSC_0222-2.jpg" width="640" /></a></div>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-46443678603660478402013-05-01T07:45:00.001-04:002013-05-13T17:09:06.392-04:00DIY Kitchen Staples: Crème Fraîche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NPwB027gx3CNPJG46r06e50XjaAVwDTKULACR9DWuajCHfT3Fl8YS9uH0hZqOfZiPm6mRO9hQD3r0lDbuWsOh6dHdsGpgSoe8eDZlaedJT5jOw6wRiZXzVQGxF5gLAg6o7msS2KIi3o/s1600/DSC_0397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NPwB027gx3CNPJG46r06e50XjaAVwDTKULACR9DWuajCHfT3Fl8YS9uH0hZqOfZiPm6mRO9hQD3r0lDbuWsOh6dHdsGpgSoe8eDZlaedJT5jOw6wRiZXzVQGxF5gLAg6o7msS2KIi3o/s1600/DSC_0397.jpg" width="640" /></a></div>
<br />
I think fermentation is pretty darn cool. The fact that you can combine simple ingredients, and some time later be rewarded with delicious results never ceases to fascinate me. Flour + water = amazing sourdough bread leavner? Awesome. Sweet brewed tea + a SCOBY = kombucha? Delicious. Heavy cream + buttermilk = crème fraîche that you'd normally pay big bucks for at the grocery store? Amazing!<br />
<br />
I love baking with crème fraîche, and had no idea just how easy it is to make at home until recently. You simply combine heavy cream and buttermilk, and let it sit out at room temperature until thick and creamy. That's all she wrote, folks. Please use pasteurized heavy cream for this recipe - not ultra pasteurized or sterilized - and make sure that the heavy cream doesn't have additives.
<br />
<br />
Know what else is super cool? Once you've made your first batch, you can keep on making more crème fraîche, without buttermilk. I usually add about 2 tablespoons crème fraîche to 1 cup heavy cream, stir, and again, let sit for 12-24 hours until thick. And, what could be better than an endless supply of wonderful crème fraîche??
<br /><br />
<a name='more'></a><h3>
Crème Fraîche</h3>
<i>Yield:1 cup</i><br />
<h2>
Ingredients</h2>
<ul>
<li>1 cup heavy cream</li>
<li>2 tablespoons buttermilk</li>
</ul>
<h2>
Method</h2>
<ol>
<li>Combine heavy cream and buttermilk in a non-reactive bowl. </li>
<li>Cover bowl with lid or plastic wrap, and leave at room temperature for 12-24 hours, until thick.</li>
<li>Place crème fraîche in airtight container, and use within 2 weeks.</li>
<li>Enjoy in your favorite recipes!</li>
</ol>
<br />
<a class="print-btn" href="https://www.dropbox.com/s/wlfbnok00scdvt1/Creme-Fraiche.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com1tag:blogger.com,1999:blog-6110050285672974249.post-90847685466429973592013-04-28T07:54:00.001-04:002013-05-03T09:49:27.531-04:00Savory Sunday: Spanakopita Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFJfd7EqphtNmJETWyUAWWBAZolY5oNBPus3jSb2OtJhnDnLG4_v601DkhIdMNVXa7Kbp3Kk-JsZgyiYkJNwARhLBCd2vktJP620mfZQw_SoRYz2AhTuR9oeIoKi12EyPOpQuGi2FKJM/s1600/DSC_0222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFJfd7EqphtNmJETWyUAWWBAZolY5oNBPus3jSb2OtJhnDnLG4_v601DkhIdMNVXa7Kbp3Kk-JsZgyiYkJNwARhLBCd2vktJP620mfZQw_SoRYz2AhTuR9oeIoKi12EyPOpQuGi2FKJM/s640/DSC_0222.jpg" width="640" /></a></div>
<br />
Jeff and I love, love these burgers, and speaking for myself, this just might be my favorite turkey burger. They are super juicy, and absolutely packed full of flavor. Feel free to experiment with toppings and condiments - we usually enjoy ours with some thinly sliced red onion, ketchup and mustard - but they are also delicious with tzatziki sauce.
<br />
<br />
<a name='more'></a><h3>
Spanakopita Turkey Burgers</h3>
<i>Yield: 5 large or 6 medium burgers</i><br />
<h2>
Ingredients</h2>
<ul>
<li>1/2 large red onion, diced</li>
<li>2 cloves garlic, minced</li>
<li>1 tablespoon olive oil</li>
<li>1 1/4lbs ground turkey (we like 93/7)</li>
<li>1/2 cup feta cheese, crumbled</li>
<li>10 ounces frozen spinach, thawed and drained (see note)</li>
<li>2 tablespoons kalamata olives, chopped</li>
<li>1 tablespoon fresh oregano, chopped (can substitue 1 teaspoon dried oregano)</li>
<li>1 1/2 teaspoons Montreal Steak Seasoning</li>
<li>Optional toppings: thinly sliced red onion, tomato, arugula or lettuce</li>
<li>5-6 burger buns (we enjoyed our burgers with some homemade <a href="http://decoratethis.blogspot.com/2013/05/sourdough-honey-wheat-hamburger-buns.html" target="_blank">sourdough whole wheat buns</a>) </li>
</ul>
<h2>
Prepare Burgers</h2>
<ol>
<li>Heat a medium skillet, coated with olive oil, over medium heat. When hot, add red onion. Cook, stirring occasionally, for 3-4 minutes, until tender. Add garlic; sautee for about 30 seconds, stirring constantly, until fragrant. Remove from heat, and set aside to cool.</li>
<li>Place remaining ingredients in a medium mixing bowl. When cool, add onion mixture. Mix well with your hands, until ingredients are well dispersed.</li>
<li>Form into 5 or 6 patties.</li>
<li>Cook to perfection - grill, broil, or pan fry - 4-5 minutes per side is usually sufficient.</li>
</ol>
<h2>
Assemble & Serve</h2>
<ol>
<li>While burgers are cooking, toast hamburger buns.</li>
<li>Place burger on bottom half of bun, and top with your favorite burger add-ons - red onion, tomato, arugula or lettuce, ketchup, mustard, etc.</li>
<li>Enjoy immediately!</li>
</ol>
<h2>
Note</h2>
My favorite way to drain spinach, without staining a dishtowel green: place thawed spinach in a large strainer. Press firmly to extrude as much water as possible.<br />
<br />
These burgers can be frozen once assembled through step #3 in "Prepare Burgers". We usually cook 4 at a time (for dinner and lunch), tightly wrap the remaining uncooked burgers in plastic wrap (wrap each burger individually), and place in the freezer to enjoy at a later date. When you're ready to eat the burgers, defrost in the refrigerator overnight, and cook as directed above.<br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/a5s1v8vob9cgv16/Spanakopita-Turkey-Burgers.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-89630006066696144382013-04-25T06:46:00.000-04:002013-04-25T06:48:09.299-04:00Vanilla-Cinnamon Granola with Pecans & Cherries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVRDcPV6epbKAF_cZbkJxJKP1ScMEi2GUWX232ToZvnllrgQFB3SnJEniCB3KGO2tPD0qTH8t1R-99MYDXh1UObdteIhlEieRhyphenhyphenr8h3itnSfJhKtR2UlI2d-30z7LjX6FPB5z_0hEsKY/s1600/DSC_0562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVRDcPV6epbKAF_cZbkJxJKP1ScMEi2GUWX232ToZvnllrgQFB3SnJEniCB3KGO2tPD0qTH8t1R-99MYDXh1UObdteIhlEieRhyphenhyphenr8h3itnSfJhKtR2UlI2d-30z7LjX6FPB5z_0hEsKY/s1600/DSC_0562.jpg" width="640" /></a></div>
<br />
Here is another of my favorite base granola recipes, this time, sweetened with honey. You might look at this recipe and be like, dry milk powder? Really? And believe me, I was initially a bit skeptical too. Turns out that it adds quite a bit of flavor to the granola, and acts as a binder in the recipe, so you end up with giant granola clusters (or, whatever size clusters make you happy). I love the pecan-cherry combination, but feel free to use any dried fruit that you like!<br />
<br />
<a name='more'></a><h3>
Vanilla-Cinnamon Granola with Pecans & Cherries</h3>
<i>Yield:About 9-10 cups granola</i><br />
<h2>
Ingredients</h2>
<ul>
<li>4 cups old-fashioned rolled oats</li>
<li>1 cup oat bran</li>
<li>2 cups pecan halves, coarsely chopped</li>
<li>3/4 teaspoon kosher salt</li>
<li>1 teaspoon cinnamon </li>
<li>3/4 cup vegetable oil</li>
<li>3/4 cup honey</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1 cup nonfat dry milk powder</li>
<li>1 cup dried cherries</li>
</ul>
<h2>
Prepare</h2>
<ol>
<li>Position racks in the upper and lower thirds of the oven, and preheat to 325F.</li>
<li>Line two baking sheets with parchment paper.</li>
<li>In a large bowl, mix the oats, oat bran, pecans, salt, and cinnamon.</li>
<li>In a smaller bowl, whisk the oil, honey, dry milk powder, and vanilla.</li>
<li>Pour the mixture over the dry ingredients (it will be very gloppy), and stir with your hands or a spoon, until well combined.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Divide the granola between the prepared baking sheets, and spread in an even layer.</li>
<li>Bake for 20 minutes, gently stir the granola, and switch the positions of the pans.</li>
<li>Bake for an additional 10-15 minutes, until the oats are golden brown and the pecans look toasted. Watch the granola very closely at this stage - it can go from lovely, golden brown to burned very quickly.</li>
<li>Transfer baking sheets to cooling racks, and let cool completely before breaking into clusters.</li>
<li>Sprinkle in dried cherries.</li>
</ol>
<div>
<h2>
Serve</h2>
<ol>
<li>Serve granola with fresh fruit, and milk or yogurt of your choice.</li>
<li>Store in an airtight container for up to 2 weeks.</li>
</ol>
<br />
<b>Source</b>: Inspired by <i>Fine Cooking Breakfast and Brunch, Spring 2013</i><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/iagmbf0v6my5476/Vanilla-Cinnamon-Cherry-Pecan-Granola.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQTdLbIGgWs3mixtgxoIoxNlFXLtW-NmfF7JNK6tPlgfKemM7Ka6hP6_MgPDR1g_2pG_-OP5Adk431-8SsH5qiEcdUuogawmrB9I89UMu1BuY2K2qq_oUU7NTkdBARnedGX292gVpgSc/s1600/DSC_0531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQTdLbIGgWs3mixtgxoIoxNlFXLtW-NmfF7JNK6tPlgfKemM7Ka6hP6_MgPDR1g_2pG_-OP5Adk431-8SsH5qiEcdUuogawmrB9I89UMu1BuY2K2qq_oUU7NTkdBARnedGX292gVpgSc/s1600/DSC_0531.jpg" width="640" /></a></div>
<br /></div>
Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com0tag:blogger.com,1999:blog-6110050285672974249.post-65277400865153688532013-04-22T21:56:00.000-04:002013-04-22T21:56:43.001-04:00Peanut Butter Swirl Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRipGArOuaRBWQmVWxiqJqhXu7NdgJdPgqPO1tcdIlIdOyC5Q-3vGz5LIU7kyrN_FSRsCLJNUl9DGuU__Pks8BF3fjpt_09WccacqEaDa2fkG69xHqMY09OtkPSMpVOQcI-7HWJakM3s/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRipGArOuaRBWQmVWxiqJqhXu7NdgJdPgqPO1tcdIlIdOyC5Q-3vGz5LIU7kyrN_FSRsCLJNUl9DGuU__Pks8BF3fjpt_09WccacqEaDa2fkG69xHqMY09OtkPSMpVOQcI-7HWJakM3s/s1600/DSC_0053.jpg" height="428" width="640" /></a></div>
<br />
This past week was tragic and absolutely surreal here in Boston. From the horrific events that took place on Marathon Monday (<a href="http://decoratethis.blogspot.com/2013/04/bittersweet.html">read about my experience as a spectator</a>, and <a href="http://iwasbornready.blogspot.com/2013/04/my-2013-boston-marathon.html" target="_blank">Jeff's as a runner</a>) to the intense manhunt on Friday, and all of the sadness and anticipation in between - it was a week truly like none other. We are the lucky ones, who were able to leave the marathon finish line physically unscathed. Our thoughts are constantly with those who weren't so lucky - those who lost their lives, or were severely injured. With the families that need to press on without a loved one. If you are so inclined, please consider making a donation to <a href="https://onefundboston.org/" target="_blank">The One Fund</a>, or to the recovery funds of the severely injured.<br />
<br />
We are doing our best to "get back to normal", and we're looking forward to a far less exhausting week. And fortunately, this also means - back to baking :) And what better to soothe your soul than the best brownies, ever?<br />
<br />
In my personal opinion, chocolate and peanut butter is a match made in heaven. Seriously. I'm pretty sure that I could live on just that combination alone! This delightful marriage of flavors is highlighted perfectly in these truly decadent brownies.<br />
<br />
These brownies bake up nice and thick, are perfectly moist and chewy - not too cakey, not too fudgy - and are filled with chocolate and peanut butter goodness. The swirl looks gorgeous too - I think anything swirled gets extra ooohs and ahhs. Another plus - the brownie base and filling are super easy to prepare (you probably already have all of these ingredients, too!), and require only a few bowls. <br />
<br />
<a name='more'></a><h3>
Peanut Butter Swirl Brownies</h3>
<i>Yield: 9 large or 12 medium brownies</i><br />
<h2>
Ingredients</h2>
<b>Chocolate Brownies</b>
<br />
<ul>
<li>2/3 cup all purpose flour</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon kosher salt</li>
<li>6 ounces bittersweet chocolate (see note)</li>
<li>1 stick (8 tablespoons) unsalted butter, cut into pieces</li>
<li>3/4 cup granulated sugar</li>
<li>3 large eggs</li>
<li>2 teaspoons vanilla extract</li>
</ul>
<b>Peanut Butter Swirl</b>
<br />
<ul>
<li>1/2 stick (4 tablespoons) unsalted butter, melted</li>
<li>3/4 cup creamy peanut butter</li>
<li>1/2 cup confectioners sugar</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/4 teaspoon kosher salt</li>
</ul>
<h2>
Prepare Pan & Preheat Oven</h2>
<ol>
<li>Spray an 8x8" baking pan with nonstick spray, and line with parchment paper - cut two pieces of parchment to fit both
ways in the pan, and press into sides to adhere. Cut excess parchment
from the top. Spray the parchment with nonstick spray.</li>
<li>Preheat oven to 325F. </li>
</ol>
<h2>
Prepare Chocolate Brownies</h2>
<ol>
<li>In a medium bowl, whisk together flour, baking powder, and kosher salt. Set aside. </li>
<li>Place chocolate and butter in a metal bowl. Melt over a double boiler, stirring frequently, until chocolate and butter are completely melted. Remove from heat, and let cool slightly.</li>
<li>Whisk sugar into chocolate mixture. Add eggs and vanilla; whisk to combine.</li>
<li>Add flour to mixture, and fold in with a rubber spatula.</li>
</ol>
<h2>
Prepare Peanut Butter Swirl</h2>
<ol>
<li>Combine melted butter and peanut butter in a medium bowl; whisk to combine.</li>
<li>Sift powdered sugar over peanut butter mixture; whisk to combine.</li>
<li>Whisk in vanilla extract and kosher salt.</li>
</ol>
<div>
<h2>
Bake</h2>
<ol>
<li>Spread 1/3 of chocolate brownie batter into bottom of prepared pan.</li>
<li>Place tablespoon-sized dollops over peanut butter filling over the brownie base, spacing about 1" apart, and flatten the dollops slightly. You should use about 2/3 of the filling at this step.</li>
<li>Pour remaining brownie batter over filling. Spread carefully, to avoid mixing the filling and batter.</li>
<li>Spoon the remaining peanut butter filling over the top, again, evenly spacing the dollops.</li>
<li>Run a butter knife up and down through the peanut butter to swirl, making sure that your knife goes all the way to the bottom of the pan. Turn the pan 90 degrees, and repeat.</li>
<li>Place brownies in preheated oven, and bake for 35-45 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Put the toothpick through a section of chocolate brownie, not through the peanut butter - the creamy peanut butter will make it very hard to tell if the brownies are done.</li>
<li>Remove from oven, and place on wire rack to cool. Allow to cool for approximately 20 minutes, then lift brownies out of the pan, and onto the wire rack to cool completely.</li>
<li>Cut into 9 or 12 squares, as desired. Enjoy!</li>
</ol>
<h2>
Note</h2>
I used 6 ounces of Callebaut Intense, which contains about 60% cocoa solids (the same as Ghiradelli bittersweet). You can use half semisweet, and half bittersweet, if you'd like slightly less intense chocolate flavor.<br />
<br />
<b>Source</b>: Slightly adapted from <a href="http://amzn.com/0307394549" target="_blank">Martha Stewart Cookies</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/avq6d884eyv0n20/Peanut-Butter-Swirl-Brownies.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3xZ5nWKuf98DCXcsQXoAtOXoFiYD99tNXOqmKwsJ06NITlShV9-jA8BhvzM0qtSB3EabJFbYNvgaLW4XvBtAeMLUkeHnK7vSKn9_nUfLSwwm6UHWWIPIA_MHb3dx-RwofKpoodNQKsY/s1600/DSC_0161-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3xZ5nWKuf98DCXcsQXoAtOXoFiYD99tNXOqmKwsJ06NITlShV9-jA8BhvzM0qtSB3EabJFbYNvgaLW4XvBtAeMLUkeHnK7vSKn9_nUfLSwwm6UHWWIPIA_MHb3dx-RwofKpoodNQKsY/s1600/DSC_0161-2.jpg" height="428" width="640" /></a></div>
<br /></div>
Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com0tag:blogger.com,1999:blog-6110050285672974249.post-47525135032142877492013-04-17T11:43:00.003-04:002013-04-17T11:46:55.604-04:00BittersweetMonday, April 15th 2013, began with static blaring from our alarm clock at 4:40am, apparently much too early for the radio station we usually have it set to to be on air. It was finally here, after much anticipation - Marathon Monday! Jeff leaped into the shower, I finished packing up our belongings, and we headed out the door, right on time at 5:15am.<br />
<br />
I dropped him off at the corner of Ring Road and Huntington Avenue, wished him the best of luck and told him just how proud I was of him, and with one last big hug, he was off to join the Dana-Farber Marathon Challenge team to catch the bus to the start of the race in Hopkington. I drove away reflecting on the days and months behind us, filled with fundraising activities, Jeff's long training runs in the snow, the injuries, the anticipation. To the previous days - the crowds of people in the Hynes Convention Center, excitedly collecting race bags and much coveted race bibs, the rows of fitness apparel and Boston Marathon branded gear, the line that seemed to be hundreds of people deep, waiting for the arrival of Shalaine Flanagan and Kara Goucher.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_Ns-4WqERf0UWiNvQxDdlqdHtvYCyLSnnmbq7k7HK3lk-HtRSPZVFUQ-RA_QBPoLG1K8eakS5qNLyjex8kZTaCNdurf48LY0Bl8erfUgwmPaFLkK4pA6lQgP5RHb-fAobI3ovrkjQ6A/s1600/IMG_5320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_Ns-4WqERf0UWiNvQxDdlqdHtvYCyLSnnmbq7k7HK3lk-HtRSPZVFUQ-RA_QBPoLG1K8eakS5qNLyjex8kZTaCNdurf48LY0Bl8erfUgwmPaFLkK4pA6lQgP5RHb-fAobI3ovrkjQ6A/s640/IMG_5320.jpg" width="640" /></a></div>
<br />
To the emotional and moving Dana-Farber Marathon Challenge pasta party the evening before, where an audience to the tune of 1400+ gathered to honor the runners, the friends, family, and supporters who raise much needed funds to benefit the Claudia Adams Barr Program at Dana-Farber. It was also a time to think of and honor the researchers and doctors who do critical work at Dana-Farber, and the cancer patients, along with their loved ones, in need of care. The hallways were lined with "stars" of remembrance and honor, and large photographs of Patient Partner participants - children with cancer diagnoses, who are paired up with DFMC runners. I don't think there was a dry eye in the house, as the excellent speakers talked about everything from training, to the astounding fundraising efforts of the runners, to the heart-wrenching stories of loved ones that succumbed to cancer. It was so apparent why the DFMC team is so incredibly important. Jeff was running the marathon with the team, in honor of his grandfather, who passed away several years ago from prostate cancer. He was honored at the dinner as a fundraising "Pacesetter", one of a small percentage of runners on the team who had raised over $8000. The generosity of our friends and family continues to amaze me.<br />
<br />
Back to Marathon Day: Jeff's parents (Howard and Alison) and I had a big day planned. We were hoping to see Jeff run by twice - once near the 17 mile marker, and again at the corner of Hereford and Boylston, the last turn on the course, less than a mile from the finish. We started the day by baking up perfect croissants that Howard and I had started a few days earlier - seriously, they were perfect. Fueled up, we set out for the Green Line, that would take us near the 17 mile marker in Newton. As expected, the train station and the train were <i>packed</i>. But, unlike some other days, people didn't really seem to mind. The mood was light, and people were buzzing with excitement about the race. People were laughing and smiling, sharing stories with strangers, and were carrying elaborate signs to catch the attention of their runners, pom-poms (we were carrying three!), and more. We heard a story from a really nice man, while waiting for the train - he recalled going to watch the race with his wife and two small children, years ago, before the age of cell phones. His wife squeezed onto a crowded train, and before he and his children could follow, the door snapped shut. He signaled to her to get off the train at Park Street - that they'd meet her there, and caught the next train. Well, that train didn't stop at Park Street! With no way to get in touch, the family remained separated all day, until they met back at the car at around 4pm (and oh, by the way, his wife had drained the car battery by using the car phone without the car turned on). He recalled this story with a smile - this series of events was absolutely distressing at the time, but is now looked back on as pretty darn comical.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRQP7UaO3asWiWCreNNl1hhWhOuOrEf60XLrKio6CIBbdY56KlCY63Soa1Yk_8zxG72ogxZ-3388NGg3OEK6asv0PDvrQctmeHavlJ6_y9mGxjuzGTseYRWddOY_bXJExNshvUYAY-RE/s1600/photo+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRQP7UaO3asWiWCreNNl1hhWhOuOrEf60XLrKio6CIBbdY56KlCY63Soa1Yk_8zxG72ogxZ-3388NGg3OEK6asv0PDvrQctmeHavlJ6_y9mGxjuzGTseYRWddOY_bXJExNshvUYAY-RE/s640/photo+(1).jpg" width="640" /></a></div>
<br />
After a long trek, we arrived in Newton, with time to spare. I got a picture of Jeff from my mom, who was able to see him and give him a quick hug around mile 13 in Wellesley. Based on his pace, we'd see him in just about 30 minutes, give or take a few! The roaring, cheering crowd was infectious. Music playing, cow bells ringing, people cheering for ALL of the amazing runners. We were able to find a spot to stand right near the barrier, and waited. And finally - there he was! Smiling, and looking pretty fresh for someone who had 17 miles behind him, he gave me a quick kiss, and we tried to be fast taking pictures. Back on his way, we hurried to get back on the T. On the walk to the train, there were many booths set up - some offering snacks and cheering devices, another with people asking for signatures to support Newtown, CT. And despite their presence, and all of the sadness and shock that we all felt about the shooting tragedy, I didn't notice anyone stopping, including us. Newtown seems to be on my mind a lot, and has been since that fateful December day, but we were on the move, and to be honest, we had other things on our minds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGIxA2xMw4WStO80buRKTGnAzajcO9Q5MGgSfLJuLDTxDOuwx8jEcVYyfrQpn_X4lzNjoknOJjtWktRUqo6ntGthQOoGpp7EwNg56vDQy-nJ_q8bLFJJAzRnkILtrIUFQyT7WxcG9-0E/s1600/2013041595125637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGIxA2xMw4WStO80buRKTGnAzajcO9Q5MGgSfLJuLDTxDOuwx8jEcVYyfrQpn_X4lzNjoknOJjtWktRUqo6ntGthQOoGpp7EwNg56vDQy-nJ_q8bLFJJAzRnkILtrIUFQyT7WxcG9-0E/s640/2013041595125637.jpg" width="640" /></a></div>
<br />
The line to get on the train was very long, but moved faster than any of us expected. At that point, we weren't expecting to make it into town in time to see Jeff make that final turn, but, we were still hoping. And again, luck was on our side - we made it to the Hynes Convention Center stop, made our way through the crowds, and found a spot right on the corner with about 15 minutes to spare. Somehow, we were able to pick out Jeff as he turned the corner, and he saw us! Waving, and still smiling, Jeff looked great. Those months of training and hardship obviously had paid off, and he was less than a mile from finishing the iconic, celebrated Boston Marathon. Howard, Alison, and I all had tears of joy and pride streaming down our faces. Jeff was about to cross the finish line!<br />
<br />
We started up Boylston Street, toward the finish line. I had a brief thought that maybe it might be nice to get closer to the finish to watch, or perhaps we should wait on the corner of Boylston and Ring to wait for Jeff. But, it was highly unlikely that we'd actually see him cross the finish line, and we had no idea where he'd be exiting the race, so we decided to stick to our original plan, to meet him at the Copley Marriott. We made our way there, smiling, talking happily about the day, and at 2:23pm, I got a text message telling me that Jeff had finished the race, in an amazing 3:37. Wooohooo!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UB0VYkSsrdfCapAnWEOamPA-WA99ruv9nZ19YewGtvQcrgObakvNIpcfOPPXmjFkjM6-PN_ng6slbXYkmauA0cLevcpYP7YoAGXK_3p9v4uABZjV0Mc15S-WIKII76MnFqnrHIgMtVI/s1600/IMG_5396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UB0VYkSsrdfCapAnWEOamPA-WA99ruv9nZ19YewGtvQcrgObakvNIpcfOPPXmjFkjM6-PN_ng6slbXYkmauA0cLevcpYP7YoAGXK_3p9v4uABZjV0Mc15S-WIKII76MnFqnrHIgMtVI/s640/IMG_5396.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNDA5YUQjsv7GAjkSrv-2LHBrLI0mKQSGJLQ_ri-WR9D99ixxhcH8dzIktiezMypC0byv8S1AuUuimO_HecvacE0t-BP_WX9qfWEVNpD31oKN_HvW3RoYxtsPc5zCVMZX4NvroH_F_CE/s1600/IMG_0458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNDA5YUQjsv7GAjkSrv-2LHBrLI0mKQSGJLQ_ri-WR9D99ixxhcH8dzIktiezMypC0byv8S1AuUuimO_HecvacE0t-BP_WX9qfWEVNpD31oKN_HvW3RoYxtsPc5zCVMZX4NvroH_F_CE/s640/IMG_0458.jpg" width="640" /></a></div>
<br />
The three of us, along with many others, waited in the hotel lobby. Our nerves had calmed enough to allow us to eat lunch. We looked at the photos that we'd taken, and wondered when Jeff would arrive. At one point, we decided to move closer to the entrance, where we had a better view of the door - we couldn't imagine it'd be much longer until Jeff walked in. My phone was abuzz with text messages, as it had been all day - word of friends finishing the race, my mom telling me how proud she was of Jeff, asking if we'd seen him yet. But, for some reason, cell service seemed to be spotty. I tried calling Jeff, hoping that he'd picked up his race bag with his phone in it, and could tell me where he was, and the call wouldn't go through. My texts weren't going through. A young man ran into the lobby, saw that I was on my phone, and frantically asked if I had service. He showed me his iPhone screen stuck on the initial "Calling" message that appears before calls connect. Mine looked like that too, when I was trying to call Jeff. I was a bit confused by his worry, and told him that well, my phone wasn't working reliably either. He ran to the concierge desk, and I looked down at my phone again. It was about 2:52pm, and had just received a text from my mom stating, "They are saying that there are explosions at the finish line are you ok". What?? I thought briefly about not saying anything to Howard and Alison - it had been a long, emotionally and physically draining day, and I didn't want to raise alarm unnecessarily. But as the ambulances started to roar by, sirens wailing, we all knew that something was very, very wrong.<br />
<br />
Texts and phone calls begin pouring in from friends and family, near and far, who had heard the news, and wanted to be sure we were ok. Some of my responses went through, others didn't. Ambulances continued to scream by. People were buzzing around, crying, trying to make phone calls, asking around to see if anyone knew what happened. We heard "explosions", "bombs", "finish line". Another text made it to my phone from my mom, "Explosions were near the viewing stands and some people are really hurt". What the hell?! That's right near the finish line! I went up to the third floor, where DFMC had set up a recovery zone for the team, to see if by chance Jeff was up there, and we just didn't see him come in. I was directed up to the fourth floor, where signs were posted with all of the runners names. The names of runners who had checked into the recovery zone were highlighted. Jeff's name was not. I raced back downstairs, trying not to panic.<br />
<br />
I felt absolutely sick. I had never experienced anything like this in my entire life. As the minutes rolled by, with no word from Jeff, I was having a hard time containing my fear. In my heart, I couldn't imagine that Jeff was anywhere near the area when the bombs went off - he had finished before 2:30pm, and we'd heard the explosions happened sometime around 2:50pm. He should have been out of there, right? He couldn't, wouldn't have gone back to cheer for a teammate, or to look for us, right? What about our other friends who were running - Kristin? Carey? John? Jordan? Jennifer? Emily? Members of the DFMC team? I tried calling Jeff again - right to voicemail. Ambulances lined the street right outside. People were running around, hugging, crying, sharing words of support. My mind began to go crazy. I thought of Jeff smiling and waving to us at the corner of Hereford and Boylston - would that be the last time I saw my husband alive, or in one piece? The thought was unfathomable, sickening, heartbreaking...I have no words.<br />
<br />
Finally, over an hour after he'd finished, I got a text from Jeff, "You ok?" In that moment, I knew he was alright. Thank god. He was upstairs in the hotel changing into clean clothes, and he'd be downstairs soon. Finally, finally, he came down the escalator. The three of us rushed to greet him, crying. We all embraced, so thankful that we were reunited and unharmed - not to mention incredibly proud of Jeff's accomplishment. But, we still had little idea about what was going on outside. Were there more bombs? How would we get home? It seemed like there was no where to go, and we decided to hang tight for a while at the hotel. We went up to the fourth floor, found some seats, and we all sat down for the first time all day.<br />
<br />
Jeff and I traveled down a floor to get some water, and all of a sudden we hear shouts - "Clear the mall!" "There are bombs in the mall!" Naturally, everyone started to panic. Pushing, racing, shouting. We tried to stay as collected as we could, went back upstairs to collect Howard and Alison, and tried to figure out what to do. There were police and security personnel everywhere, and finally we got the word that clearing the mall was just a precaution. Ugh. At that point, after being herded like terrified cattle here and there, we decided that we needed to get out of there. All non-hotel guests were being asked to leave, anyways, and we soon found ourselves on the street. We figured our best bet was to get on the Orange Line (other lines had been shut down), and see if we could hitch a ride from the train stop near our house. Poor Jeff, trying to move as fast as he could on sore, tired legs - we made it to the Orange Line, and made it home with the help of our amazing upstairs neighbors. We were finally home, at almost 7pm, intact, but exhausted, shaken, worried, upset.<br />
<br />
~~~~~<br />
<br />
A few days have past now, and Jeff and I (along with many, many others), are still reeling. This is the kind of thing that happens in <i>other</i> places, not here. And to be there? Incomprehensible. Why did this happen? Who is responsible? I feel sad, angry, worried, heartbroken - angry at the few people who turned this joyful day into a tragic, horrific one, sad and worried for the injured, heartbroken over the people who lost their lives in this senseless act of violence, sad and angry for the almost 5000 prepared runners who weren't able to finish the race that day. I know that I will never understand the motives behind this. And I know that it's going to take some time for all of us to heal, and I feel sad that things will never be quite the same. One small decision, or a slower race time, could have changed everything in our lives. Terrifying.<br />
<br />
The Boston Marathon has been part of my life since I can remember - I grew up just miles from the 13.1 mile marker, and can only recall a few years that I wasn't able to go watch and cheer. I've always thought of this iconic race with joy and happiness - how <i>amazing</i> and strong the runners are, how fantastic it is to see spectators happy and banding together to support the runners and each other. And I know that this race will continue to be amazing. But, again, I'm sad that things will never be quite the same.<br />
<br />
A few personal take-aways that I have at the moment...<br />
<br />
<ul>
<li>Life is short, and you can't take anything for granted. Get out there, and make the absolute most of it. Have no regrets.</li>
<li>At the end of the day, friends and family are all that we have. Make time, today, to make that phone call that you've been putting off. Don't forget to tell those special to you that you love them. Take the time out of your busy schedule to really connect.</li>
<li>Bad things happen to good people, all the time. And while terrifying and life-changing, we can't allow these things to define our lives. We all need to go on living - we can't be afraid.</li>
<li>Though the actions of few can be awful, the response of the many to disaster is unbelievably amazing. From the people who put themselves in harms way to assist others that day, to the outpouring of love and support from people near and far - the vast majority of us are very, very good, and are very powerful when we band together. In a selfish, busy world, we all need to remember that we're a big team.</li>
</ul>
<br />
My blog will remain quiet for the rest of this week, as I focus my energy on my loved ones. And I know that this blog is usually filled with sugar, so thank you for allowing me to share such personal thoughts. I don't really have words to close out this long post, other than to say, with tears rolling down my face - we'll all be ok, eventually.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFbXLSbsuRjU-aJ7cLNP1VAK_Obh5TVxnPj9PaS1Peblp9VNlKM1y9-d_TqQ4zZWKl3WmzljHuKE4Y5STCzWM9QFMkYFA8AhysbE_-7UTk0hkJ8f9LpQ20m7qmklRzbejIK1VKe231Os/s1600/photo+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFbXLSbsuRjU-aJ7cLNP1VAK_Obh5TVxnPj9PaS1Peblp9VNlKM1y9-d_TqQ4zZWKl3WmzljHuKE4Y5STCzWM9QFMkYFA8AhysbE_-7UTk0hkJ8f9LpQ20m7qmklRzbejIK1VKe231Os/s640/photo+(2).jpg" width="478" /></a></div>
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com9tag:blogger.com,1999:blog-6110050285672974249.post-6975676674322289202013-04-14T07:39:00.000-04:002013-04-14T07:39:08.716-04:00Savory Sunday: Spinach, Prosciutto, Pear Pizza on Honey Whole Wheat Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_IODorKR3Ym9myFYeeSHbvxiSeJ7ITNgL1piHPxtWYuERMZEoG82fVwWGdCRwED0XRPr49hC24Cnx9LZ3cEQfaIMrawY7yTwBQ54l8Vzxi-e7T6G2ZcSXvtjamRIngEFGtI2em4cv2o/s1600/DSC_0593-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_IODorKR3Ym9myFYeeSHbvxiSeJ7ITNgL1piHPxtWYuERMZEoG82fVwWGdCRwED0XRPr49hC24Cnx9LZ3cEQfaIMrawY7yTwBQ54l8Vzxi-e7T6G2ZcSXvtjamRIngEFGtI2em4cv2o/s1600/DSC_0593-2.jpg" width="640" /></a></div>
<br />
I just love the bright, fresh flavors in this pizza. A hearty, whole wheat crust, topped with creamy goat cheese, is the perfect platform for spinach, lightly dressed with lemon, fresh thyme, olive oil, and black pepper, succulent, sweet pears, and salty prosciutto. The crust takes just over an hour to make, and it's pretty flavorful for a crust that comes together so quickly. It's a fairly bready, substantial crust, that turns this pizza into a meal, without it being a heavy, cheesy pizza affair.<br />
<br />
<a name='more'></a><h3>
Spinach, Prosciutto, Pear Pizza on Honey Whole Wheat Crust</h3>
<i>Yield: serves 6 (1 large slice per serving)</i><br />
<h2>
Ingredients</h2>
<b>Dough</b>
<br />
<ul>
<li>1 cup warm water (110F)</li>
<li>1 tablespoon honey</li>
<li>1 teaspoon olive oil</li>
<li>1 1/2 teaspoons instant yeast</li>
<li>9 ounces (2 cups) all-purpose flour</li>
<li>2 1/3 ounces (1/2 cup) whole wheat flour</li>
<li>3/4 teaspoon kosher salt</li>
</ul>
<b>Toppings</b>
<br />
<ul>
<li>6 ounces (1 1/2 cups) crumbled goat cheese</li>
<li>4 cups baby spinach</li>
<li>2 teaspoons fresh thyme, finely chopped</li>
<li>1 tablespoon fresh-squeezed lemon juice</li>
<li>2 tablespoons olive oil, divided</li>
<li>1/2 teaspoon black pepper</li>
<li>3 ounces prosciutto, chopped</li>
<li>2 red pears, cored and sliced</li>
<li>Cornmeal</li>
</ul>
<h2>
Prepare Dough</h2>
<ol>
<li>Combine warm water, honey, olive oil, and instant yeast in a small bowl. Let stand for 5-10 minutes.</li>
<li>Place flours and salt in a food processor, and pulse to combine.</li>
<li>Add yeast mixture to flour, and pulse to combine.</li>
<li>Turn out dough onto a well-floured surface. Knead a 3-4 times to smooth dough (it will be quite sticky).</li>
<li>Coat a large bowl with nonstick spray, and place dough in bowl, turning to coat. Cover bowl with plastic wrap, and place in a warm spot to rise for about an hour (or until doubled in size). To determine if dough is ready, gently press two fingers into the dough. If indentations remain, dough is ready to use. Halfway into the rising time, place your pizza stone in the oven, and preheat to 500F.</li>
</ol>
<h2>
Assemble, Bake, Serve</h2>
<ol>
<li>In a large bowl, toss spinach, thyme, lemon juice, 1 tablespoon olive oil, black pepper, prosciutto, and sliced pears. Set aside.</li>
<li>On a floured surface, stretch and shape pizza dough to a 14-inch circle. I
like to assemble my pizza on a peel lined with parchment paper, which makes transfer
to the oven very easy.</li>
<li>Brush dough with remaining tablespoon olive oil. Sprinkle cheese evenly over dough.</li>
<li>Carefully load pizza into your preheated oven, parchment and all. Bake for approximately 10-12 minutes, until crust is crisp and golden brown.</li>
<li>Remove pizza from oven, and arrange prepared spinach salad over the crust.</li>
<li>Cut pizza into 6 slices, and serve!</li>
</ol>
<b>Source</b>: Adapted from Cooking Light, November 2012<br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/9jvamjb7mhasmwo/Spinach-Proscuitto-Pizza.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHwxaavHHZWWDk9PAB8EsKCnOZllU9oybTTAvjxfKO_NhKApt3vxBT9HoeXu4AMc_Qew9zFPriKjD051Muap0pDX38tdXT0fGf43OXrJEEbzEUSQAEyrOf5LjK5DN9PLNRCxo0QWhbrE/s1600/DSC_0582-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHwxaavHHZWWDk9PAB8EsKCnOZllU9oybTTAvjxfKO_NhKApt3vxBT9HoeXu4AMc_Qew9zFPriKjD051Muap0pDX38tdXT0fGf43OXrJEEbzEUSQAEyrOf5LjK5DN9PLNRCxo0QWhbrE/s1600/DSC_0582-2.jpg" width="640" /></a></div>
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-18025800466111286482013-04-11T13:19:00.000-04:002013-04-12T10:03:35.694-04:00My Favorite Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fyBaxAI56Xg_btaQYjvfGj8cYDZSDCI_yWAq2XVlIJ-Dp0lOM3yIlH18mvDaWSJ9hPhHXtloF70SIKw5Di32aZusyuCMr5ijWolPEKJdZLRzEZNV1Jn54Q7MsGQXL8r1H-hICcijz9g/s1600/DSC_0062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fyBaxAI56Xg_btaQYjvfGj8cYDZSDCI_yWAq2XVlIJ-Dp0lOM3yIlH18mvDaWSJ9hPhHXtloF70SIKw5Di32aZusyuCMr5ijWolPEKJdZLRzEZNV1Jn54Q7MsGQXL8r1H-hICcijz9g/s1600/DSC_0062.jpg" height="428" width="640" /></a></div>
<br />
Sometimes, you just need a cookie. A classic chocolate chip cookie, to be precise, that's perfect in every way. Caramelized, crisp edges give way to a soft, chewy, flavorful middle, that's filled with chocolate chips. Oh, and a touch of divine sea salt in most bites. Total cookie bliss.<br />
<br />
Saturday afternoon, my dad called me to chat. We talked for a while about our respective weeks, and made some plans for Sunday. The end of our conversation went a little something like this..."Hey, would you mind making me some cookies?" "What kind?" I reply. "Chocolate chip, of course!" "You got it, padre." And the next day, I set out to make the very best chocolate chip cookies.<br />
<br />
This is my absolute favorite chocolate chip cookie recipe, and is everything that I described above. Now, you <b>can</b> bake these cookies up right after mixing, but the dough really benefits from sitting in the fridge for up to 72 hours before baking - the flavor intensifies, and really elevates this cookie above the rest. I know it's hard to imagine waiting a day or more, when what you really want is a cookie right NOW, but...whip up a batch, and put some unbaked dough in the freezer. You'll be fully prepared for your next cookie craving!<br />
<br />
<a name='more'></a><h3>
Perfect Chocolate Chip Cookies</h3>
<i>Yield: approximately 32 cookies</i><br />
<h2>
Ingredients</h2>
<ul>
<li>8 1/2 ounces (2 cups minus 2 tablespoons) cake flour</li>
<li>8 1/2 ounces (1 2/3 cups) bread flour</li>
<li>1 1/4 teaspoons baking soda</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1 1/2 teaspoons kosher salt</li>
<li>2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature</li>
<li>10 ounces (1 1/4 cups) light brown sugar</li>
<li>8 ounces (1 cup plus 2 tablespoons) granulated sugar</li>
<li>2 large eggs</li>
<li>2 teaspoons pure vanilla extract</li>
<li>10 ounces semisweet chocolate chips</li>
<li>10 ounces bittersweet chocolate chips</li>
<li>Sea salt, for sprinkling</li>
</ul>
<h2>
Prepare Dough</h2>
<ol>
<li>In a medium bowl, sift together flours, salt, baking soda, and baking powder. Set aside.</li>
<li>Place butter and sugars into the bowl of a stand mixer. Fit mixer with the paddle attachment.</li>
<li>Cream together butter and sugar on medium speed until light and fluffy, about 5 minutes.</li>
<li>Add eggs, one at a time, beating well after each addition. Beat in vanilla.</li>
<li>Reduce speed to low, and add flour mixture. Mix until just combined.</li>
<li>Mix in chocolate chips.</li>
<li>Place dough in an airtight container, or place plastic wrap over the bowl. Refrigerate for up to 72 hours.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Preheat oven to 350F. Prepare 2 baking sheets with silpats or parchment paper.</li>
<li>Scoop 1 3/4 ounce cookies. Roll each into a ball, and flatten slightly. Place 8 mounds of dough onto one sheet. Sprinkle each cookie with sea salt.</li>
<li>Bake until golden brown around the edges, and still soft in the middle, approximately 14-17 minutes.</li>
<li>Remove from oven, and let cool for 5 minutes before transferring cookies to a wire rack.</li>
<li>Repeat with remaining dough.</li>
<li>Enjoy cookies warm, with a big glass of milk.</li>
</ol>
<br />
Source: Slightly adapted from <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&" target="_blank">The </a><a href="https://www.blogger.com/blogger.g?blogID=6110050285672974249" target="_blank">New York Times</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/5m1gn7kvados50j/Perfect-Chocolate-Chip-Cookies.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaZ7CKpZOP-m5jgV7bhsvzv99RChEwSg6bsLgoRhBvuICznpYuebFexfwI4D4GQlYk_HVTGnv5tT2xkkgg09CFEuKtlTuKIEpGhhMnEgRs44uPw-WER-CjN6TmCG10sBoY5PeiHyVPoA/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaZ7CKpZOP-m5jgV7bhsvzv99RChEwSg6bsLgoRhBvuICznpYuebFexfwI4D4GQlYk_HVTGnv5tT2xkkgg09CFEuKtlTuKIEpGhhMnEgRs44uPw-WER-CjN6TmCG10sBoY5PeiHyVPoA/s1600/DSC_0072.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbwiVIJDi14h-mtmvBgi4J-B21HLXy_PmUQRk54ml1mPsjcRjivWIdpmEjEgqwKGFM_MPguK374SWYqQSclbD98xnBFMKd79DRGn6gu8K6vZ3JGOVpbNINi_t3D-XgIG2s_5jToZsvOg/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbwiVIJDi14h-mtmvBgi4J-B21HLXy_PmUQRk54ml1mPsjcRjivWIdpmEjEgqwKGFM_MPguK374SWYqQSclbD98xnBFMKd79DRGn6gu8K6vZ3JGOVpbNINi_t3D-XgIG2s_5jToZsvOg/s1600/DSC_0024.jpg" height="640" width="640" /></a></div>
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com4tag:blogger.com,1999:blog-6110050285672974249.post-42928676641941082942013-04-09T06:48:00.000-04:002013-04-09T06:48:22.844-04:00Sourdough Whole Wheat English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2KFYbx0HUvUpGfiVUGZFrqcGQ8j_bruGr9hDbi1MlbM_HMFdnTAP2LoYHZY93yvjCX-1yKHgYNBGwDPcCR5hIRqs9j-BItmCMrN8qEIagqDY3f7ok8HXvwuFNiD0xRGVLhdKkjybT74/s1600/DSC_0711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2KFYbx0HUvUpGfiVUGZFrqcGQ8j_bruGr9hDbi1MlbM_HMFdnTAP2LoYHZY93yvjCX-1yKHgYNBGwDPcCR5hIRqs9j-BItmCMrN8qEIagqDY3f7ok8HXvwuFNiD0xRGVLhdKkjybT74/s640/DSC_0711.jpg" height="640" width="640" /></a></div>
<br />
I get a lot of satisfaction from making things at home that you'd generally just buy at the store. For instance, these sourdough whole wheat English muffins. I grew up eating plenty of Thomas' English muffins, and sure, they're good, but they don't stand a chance next to this homemade version!<br />
<br />
These English muffins are filled with nooks and crannies, have tons of flavor, and make the <b>best</b> breakfast sandwiches. They're on the hearty side, as they're about 30% whole wheat. Please check out <a href="http://tartine-bread.blogspot.com/2013/02/9-days.html" target="_blank">Tartine Bread Experiment</a> or the <a href="http://www.wildyeastblog.com/" target="_blank">Wild Yeast Blog</a> for more information on building/maintaining a sourdough starter.<br />
<br />
<a name='more'></a><h3>
Sourdough Whole Wheat English Muffins</h3>
<i>Yield: 8-10 English muffins</i><br />
<h2>
Ingredients</h2>
<b>Sponge</b>
<br />
<ul>
<li>110 g ripe 100% hydration sourdough starter</li>
<li>160 g all-purpose flour</li>
<li>100 g whole wheat flour</li>
<li>276 g milk (see note)</li>
</ul>
<b>Final Dough</b>
<br />
<ul>
<li>75 g all-purpose flour</li>
<li>3/4 teaspoon kosher salt</li>
<li>1 teaspoon baking soda</li>
<li>1.5 teaspoons honey (or agave nectar)</li>
<li>All of the sponge</li>
</ul>
<h2>
Timetable</h2>
<ul>
<li>Ferment Sponge: 8 hours - overnight</li>
<li>Mix final dough & shape: 15 minutes</li>
<li>Proof: 45-60 minutes</li>
<li>Bake: 15 minutes</li>
</ul>
<h2>
Prepare Sponge</h2>
<ol>
<li>The night before baking (or at least 8 hours; the sponge needs time to ferment), prepare your sponge.</li>
<li>Combine all sponge ingredients in a medium sized bowl or container, and mix until just combined (I use a glass container with a lid, that holds 6 cups).</li>
<li>Cover bowl or container, and let sit at room temperature for at least 8 hours or overnight.</li>
</ol>
<h2>
Mix Final Dough</h2>
<ol>
<li>Combine the sponge and all final dough ingredients, and mix to roughly combine.</li>
<li>Turn dough out onto a floured work surface, or onto a large silpat. Knead by hand for about 8 minutes, or until the dough becomes fairly smooth. This dough will be very sticky; resist the urge to add more flour, or your risk dense, tough muffins. I like to knead and turn the dough with a bench scraper instead of using my hands.</li>
<li>Two shaping methods below. When cutting rounds, do not twist your cutter. Leaving the dough "unsealed" on the sides will help the muffins rise when cooked.</li>
<ul>
<li>On a well-floured surface or silpat, pat or roll the dough to about 1/2". Cut the dough into rounds using a 3" round cutter. </li>
<li>Divide the dough into 8 even pieces, and gently roll into balls. Flatten each ball to be slightly larger than your 3" cutter, and cut rounds. You should have enough scraps from cutting to form one more muffin; gather the scraps, roll into a ball, flatten slightly, and cut.</li>
</ul>
<li>Place rounds on a semolina flour dusted sheet pan. Cover with plastic wrap, and let proof for 45-60 minutes.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Lightly oil a griddle or large saucepan with vegetable oil, and heat over medium-low heat.</li>
<li>Cook muffins for a total of 7-8 minutes on each side, flipping every few minutes, until browned and the sides are firm. Don’t crowd the pan; cook in batches if necessary.</li>
<li>Transfer to a wire rack to cool.</li>
</ol>
<h2>
Serve</h2>
<ol>
<li>Split with a fork, and toast to perfection.</li>
<li>Enjoy with your favorite toppings - jam, butter, a fried egg, cheese, peanut butter ...</li>
</ol>
<h2>
Note </h2>
Feel free to use any type of milk that you'd like - I've made them with
whole milk, 1%, and buttermilk (non-dairy milks, like soy or almond,
should work too). <br />
<br />
Source: <a href="http://www.wildyeastblog.com/2007/09/11/sourdough-english-muffins/" target="_blank">Wild Yeast Blog</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/kkqkvndzxwhejfd/Sourdough-Whole-Wheat-English-Muffins.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE6gYjxU0Quyw6khhBZwOrKsm-zoozXvTFqCLXULFkpFh4Js6PQGW7bu-uqL6Jx6THrplSX1DPfszogLA7s5DzfLIZ-d4zlWz3COeO6zx3atI9dzxJ4tRpWS8Qbq2J2NbTPabXkDViag/s1600/DSC_0697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEE6gYjxU0Quyw6khhBZwOrKsm-zoozXvTFqCLXULFkpFh4Js6PQGW7bu-uqL6Jx6THrplSX1DPfszogLA7s5DzfLIZ-d4zlWz3COeO6zx3atI9dzxJ4tRpWS8Qbq2J2NbTPabXkDViag/s640/DSC_0697.jpg" height="428" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ob2xXP-PB_2VYNsSep21JrdSPW89csDLppr0NJNQ7RhTmw4bGia7O_npT-vnZF_l40WgJm53YdydSqx9V9nVio2o8yIX146V_qxtgWB_HcwvFQwyH3eLndyuh2PktzHOrFOc9H4RJgc/s1600/DSC_0651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ob2xXP-PB_2VYNsSep21JrdSPW89csDLppr0NJNQ7RhTmw4bGia7O_npT-vnZF_l40WgJm53YdydSqx9V9nVio2o8yIX146V_qxtgWB_HcwvFQwyH3eLndyuh2PktzHOrFOc9H4RJgc/s640/DSC_0651.jpg" height="640" width="428" /></a></div>
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-51175980082448727512013-04-07T07:43:00.001-04:002013-04-07T07:43:49.978-04:00Savory Sunday: Turkey Chili with Hominy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FEHryT4oQyzb9PX7GR5-crAQAwIn6avF099ca3zGkButxAiiLo-aqpAJpk6m5lSOo_sxoEiEAZWPC5_uTIMS_V6r_067SwPQa3rEYEI2qwa5fWsoPMDgLxVFRSzibGA-Z7T_4SLQFo0/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FEHryT4oQyzb9PX7GR5-crAQAwIn6avF099ca3zGkButxAiiLo-aqpAJpk6m5lSOo_sxoEiEAZWPC5_uTIMS_V6r_067SwPQa3rEYEI2qwa5fWsoPMDgLxVFRSzibGA-Z7T_4SLQFo0/s1600/DSC_0017.jpg" width="640" /></a></div>
<br />
Well spring has sprung here in Boston, but ... it's still pretty chilly. If it's still a little colder than you'd like wherever you are, this turkey chili will certainly warm you up! This is a variation on a recipe that Jeff's former roommate used to make back when they lived in Santa Monica, CA. It's an easy, hearty chili, that's full of flavor. For those who have never had hominy, this chili is sure to make you a fan.<br />
<br />
Roasting peppers is super easy, and is a great way to add some smoky flavor to your dishes. If you have a gas range, you can roast the peppers directly over an open flame; alternatively, roast the peppers under the broiler, until they are blistered and blackened all over. Immediately place the peppers in a plastic bag, and seal. When the peppers are cool enough to handle, remove from the bag, and peel off the skin - it should be very easy to remove. And there you have it - roasted peppers!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYjW560j2_M-Y3tnN6EVa9geePYUw8_BRdRqAG1fc5eo-8xnHF4HKl4DRN4MJKW0Bh8JsoVlNfagYryE2-wOFm3zGO1sDzniJFhTgJUxgtqtu1DiDhZ0vTsR7W3KXaCXMuNBfIq4i5vw/s1600/DSC_1053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYjW560j2_M-Y3tnN6EVa9geePYUw8_BRdRqAG1fc5eo-8xnHF4HKl4DRN4MJKW0Bh8JsoVlNfagYryE2-wOFm3zGO1sDzniJFhTgJUxgtqtu1DiDhZ0vTsR7W3KXaCXMuNBfIq4i5vw/s1600/DSC_1053.jpg" width="640" /></a></div>
<br /><a name='more'></a>
<h3>
Turkey Chili with Hominy</h3>
<i>Yield: 6 servings</i><br />
<h2>
Ingredients</h2>
<ul>
<li>1 large yellow onion, diced </li>
<li>2 cloves garlic, minced </li>
<li>1 yellow pepper, chopped </li>
<li>1 tablespoon olive oil</li>
<li>1 lb ground turkey (we like 93/7)</li>
<li>1-2 jalapeno peppers, minced, seeded if desired</li>
<li>1 teaspoon chili powder, or to taste</li>
<li>1/2 teaspoon chipotle chili powder, or to taste </li>
<li>10 ounce package frozen spinach, defrosted and drained</li>
<li>2 poblano peppers, roasted and chopped</li>
<li>2 14-ounce cans chopped tomatoes, with juice</li>
<li>1 14-ounce can hominy, drained</li>
<li>Salt & pepper, to taste </li>
<li>Shredded cheddar cheese, for serving</li>
</ul>
<h2>
Method</h2>
<ol>
<li>Heat a large saucepan over medium-high heat, and add olive oil. Sauté onions, garlic, and yellow pepper until vegetables are tender, about 3-4 minutes.</li>
<li>Add turkey, jalapeno, and chili powders to pan, and season with salt and pepper to taste. Sauté until cooked through. Remove from heat, and set aside.</li>
<li>Place spinach, poblano peppers, tomatoes with juice, hominy, and turkey mixture in large pot over medium heat. Bring to a boil.</li>
<li>Reduce heat to bring to a simmer, and cook, covered, for 25 minutes.</li>
<li>Season to taste, and serve with shredded cheddar cheese.</li>
</ol>
<br />
<a class="print-btn" href="https://www.dropbox.com/s/7ho4eusctlybil0/Turkey-Chili-Hominy.pdf" target="_blank">Print Recipe</a>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-53574071727853756962013-04-04T09:28:00.000-04:002013-04-06T18:38:32.429-04:00Chocolate Ripple Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtajq9SkSBENLlNdvk1COAR1sIUIRecOQE305CmTkH53iQ-SUZk98ToWRZoFhaAkrS-0dlTf_g7Y52rasFrB8vdFwjJvdUqATDBQr0PyWnpFV__ftiuMManSQMArg7l8djJBH9GsKe9Xc/s1600/DSC_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtajq9SkSBENLlNdvk1COAR1sIUIRecOQE305CmTkH53iQ-SUZk98ToWRZoFhaAkrS-0dlTf_g7Y52rasFrB8vdFwjJvdUqATDBQr0PyWnpFV__ftiuMManSQMArg7l8djJBH9GsKe9Xc/s1600/DSC_0310.jpg" width="640" /></a></div>
<br />
This is one seriously impressive coffee cake. It bakes up super tall, the streusel topping is gorgeous, and cut slices reveal a cinnamon-chocolate-pecan swirl that runs throughout the ultra-moist, buttery cake. Is your mouth watering yet?? <br />
<br />
There are quite a few steps here, but this cake is honestly very easy to put together. I baked one up this past weekend for Easter brunch, and it was a big hit - I hope you enjoy it as much as my family did!<br /><br />
<a name='more'></a>
<h3>
Chocolate Ripple Coffee Cake</h3>
<i>Yield:16 servings</i><br />
<h2>
Ingredients</h2>
<b>Filling</b>
<br />
<ul>
<li>1/2 cup toasted pecans</li>
<li>6 oz bittersweet chocolate, coarsely chopped (chips are just fine)</li>
<li>3 tablespoons granulated sugar</li>
<li>3 tablespoons light brown sugar</li>
<li>3 tablespoons cocoa powder</li>
</ul>
<b>Streusel</b>
<br />
<ul>
<li>2 oz (4 tablespoons) unsalted butter</li>
<li>3 oz (2/3 cup) all-purpose flour</li>
<li>1/4 cup toasted pecans, coarsely chopped</li>
<li>2 tablespoons granulated sugar</li>
<li>2 tablespoons brown sugar</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon baking powder</li>
<li>1/4 teaspoon kosher salt</li>
</ul>
<b>Cake</b>
<br />
<ul>
<li>11 1/4 oz (3 cups) sifted cake flour</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>3/4 teaspoon kosher salt</li>
<li>10 oz (20 tablespoons) unsalted butter, room temperature</li>
<li>11 1/2 oz (1 2/3 cups) superfine sugar</li>
<li>4 large eggs</li>
<li>2 teaspoons vanilla extract</li>
<li>16 oz (2 cups) sour cream </li>
</ul>
<ul>
</ul>
<h2>
Preheat Oven & Prepare Pan</h2>
<ol>
<li>Preheat oven to 350F (325F is using a dark, nonstick pan). </li>
<li>Generously grease a 10-inch tube pan with vegetable shortening (Crisco).</li>
</ol>
<h2>
Prepare Filling</h2>
<ol>
<li>Combine all ingredients in a food processor.</li>
<li>Pulse until chocolate is finely chopped, about 12-14 pulses. Set aside.</li>
</ol>
<h2>
Prepare Streusel</h2>
<ol>
<li>Melt butter, and allow to cool slightly.</li>
<li>In a medium bowl, stir together the flour, pecans, sugars, cinnamon, baking powder, and salt.</li>
<li>Pour butter over mixture, and stir until evenly moistened and crumbly. Set aside.</li>
</ol>
<div>
<h2>
Prepare Cake</h2>
<ol>
<li>In a medium bowl, whisk together flour, baking powder, baking soda, and salt.</li>
<li>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1-2 minutes.</li>
<li>Add the sugar, and cream until light and fluffy.</li>
<li>Add eggs one at a time, blending completely before adding the next. </li>
<li>Beat in vanilla extract.</li>
<li>On low speed, alternate between adding the dry ingredients and sour cream, beginning and ending with the flour. Scrape down the sides of the bowl as necessary.</li>
</ol>
<h2>
Assemble Cake</h2>
<ol>
<li>Spoon about 2 cups of batter into prepared pan. Smooth evenly with the back of a spoon or offset spatula.</li>
<li>Sprinkle 1/2 cup filling over the batter.</li>
<li>Cover the filling with another 2 cups of batter, dropping dollops of batter around the pan, and spread evenly over filling.</li>
<li>Sprinkle another 1/2 cup filling over the batter, and cover with another 2 cups of batter.</li>
<li>Sprinkle on another 1/2 cup filling, and cover with the remaining batter (you'll have four layers of batter, and three layers of filling, with an additional 1/2 cup filling for the top of the cake).</li>
<li>Sprinkle streusel evenly over the batter, and then sprinkle on the remaining chocolate filling. Press the toppings lightly into the cake.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Bake on center rack in oven for 70-75 minutes, until a wooden skewer inserted into the center of the cake comes out clean.</li>
<li>Transfer to a wire rack, and let cool for at least 1 hour before removing from pan.</li>
</ol>
<h2>
Serve </h2>
Run a knife around the edge of the pan, as well as the center cone. To remove from the pan without losing all of the streusel, cover the top
of the cake with plastic wrap or foil. Poke a hole into the middle
where the hole in the pan is. Press plastic or foil gently into the top of the cake. Invert, remove cake from pan, and flip over.<br />
<br />
Cake will keep for up to 5 days, wrapped tightly in plastic wrap. <br />
<br />
<b>Source:</b> Fine Cooking Breakfast & Brunch, Spring 2013<br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/xvg90x8ftx7krd2/Chocolate-Ripple-Coffee-Cake.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44xCUrMQgOtmmzS_-gAP9AXUCNbalevNjqepTBXEYrqwBaAmCxfaDCUHsxpLTWrA_jcPiVXZc4cl-1U58eNIj_076JWG5DWpb1fbuU1LaIrpHnINRaM65V19FDBhUlVv0DD4qY3pVjYc/s1600/DSC_0352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44xCUrMQgOtmmzS_-gAP9AXUCNbalevNjqepTBXEYrqwBaAmCxfaDCUHsxpLTWrA_jcPiVXZc4cl-1U58eNIj_076JWG5DWpb1fbuU1LaIrpHnINRaM65V19FDBhUlVv0DD4qY3pVjYc/s1600/DSC_0352.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwWV8g0yvUk5JN-pteMC5mevTqOAI-PqxaRXdJZ0OOU0Ejrlz5I0ztAJEelCKtLqCxgMQyZQFuNBOpxp4T4u81tNz80igaNOBjLJQ-IzKi2nmOiiMHpVijS0zlLeesr3lLEnEvu3haUY/s1600/DSC_0287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwWV8g0yvUk5JN-pteMC5mevTqOAI-PqxaRXdJZ0OOU0Ejrlz5I0ztAJEelCKtLqCxgMQyZQFuNBOpxp4T4u81tNz80igaNOBjLJQ-IzKi2nmOiiMHpVijS0zlLeesr3lLEnEvu3haUY/s1600/DSC_0287.jpg" width="640" /></a></div>
<br /></div>
Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com1tag:blogger.com,1999:blog-6110050285672974249.post-32071252864714413152013-04-02T18:02:00.000-04:002013-04-02T18:02:51.960-04:00Oink! It's a Pig Birthday Cake!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45uSA0k0qFcpaI46_ZfbE4vTUht7b8QS4wAoLGLrsF5qSZVt_Q-q95JLKA_bEli2xYHc-rbfvWnNhd5avS2YWr5PyjLbKkvsMntWdTpPhlzOZpyGgk6gb1kAZA65WlWtZ6Jtb3LVjN30/s1600/DSC_0397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45uSA0k0qFcpaI46_ZfbE4vTUht7b8QS4wAoLGLrsF5qSZVt_Q-q95JLKA_bEli2xYHc-rbfvWnNhd5avS2YWr5PyjLbKkvsMntWdTpPhlzOZpyGgk6gb1kAZA65WlWtZ6Jtb3LVjN30/s1600/DSC_0397.jpg" height="428" width="640" /></a></div>
<br />
Today is Laura's birthday, and she wanted a pig cake to celebrate. So, that's precisely what she received - plus a few miniature fondant pig friends! Cake was chocolate with vanilla buttercream filling, enrobed with perfectly pig pink fondant. I simply absolutely adore this cake - I loved giving these guys some personality in their facial expressions!<br />
<br />
Happy, happy birthday, Laura!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieag5pvVEX0pgJj-i_nTC-pAH6MDH3CtAjjNRCyYne7D4SOARf_RGWPAhRiSdFG_foplxeLGSbztlmZCgr9hxI-dsS7Ww-W3U9xzEU0R1feV2RvwULG2R537cZ3d9XIhGTe04LdQpLG_g/s1600/DSC_0393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieag5pvVEX0pgJj-i_nTC-pAH6MDH3CtAjjNRCyYne7D4SOARf_RGWPAhRiSdFG_foplxeLGSbztlmZCgr9hxI-dsS7Ww-W3U9xzEU0R1feV2RvwULG2R537cZ3d9XIhGTe04LdQpLG_g/s1600/DSC_0393.jpg" height="428" width="640" /></a></div>
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com3tag:blogger.com,1999:blog-6110050285672974249.post-49202485032478185332013-03-31T15:49:00.000-04:002013-05-03T09:49:42.925-04:00Savory Sunday: Guacamole Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzfe1xSM8UG00E1WIF_vo8IBo-Hb4suSdbzREh3AoGaajQKrZTTPGO1vK303JmeNqjhMsGMbnc8K-0M3vGxa7JPpAza5o2tPYYYa6jL34Wp-4juSbu3SUQuWkVyIm91r5tE5RA69dM0o/s1600/DSC_0920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzfe1xSM8UG00E1WIF_vo8IBo-Hb4suSdbzREh3AoGaajQKrZTTPGO1vK303JmeNqjhMsGMbnc8K-0M3vGxa7JPpAza5o2tPYYYa6jL34Wp-4juSbu3SUQuWkVyIm91r5tE5RA69dM0o/s640/DSC_0920.jpg" width="640" /></a></div>
<br />
I love a great burger, and I have to say - I'm pretty picky about my meat. Quality matters a lot to me, and whenever possible, I like to know that the meat I'm eating is sourced locally, and that the animals were treated well. I had planned on making these burgers earlier in the week, but the avocados were rock hard at the grocery store, so alas, I had to wait. And, I'm sure glad I was forced to wait, because it gave me the opportunity to stop by the butcher shop that I had just learned about, that's only half a mile away from my house. The place is immaculate, and features local, pastured raised meat. I think I've found my butcher!<br />
<br />
If you love guacamole, you'll adore these burgers. I like to season my burgers simply - either using Montreal Steak Seasoning, or just kosher salt and freshly ground pepper - and then add lots of toppings. Guacamole can be customized to your tastes; the ingredients listed below will show you what I was in the mood for, but avocado, lime juice, and salt & pepper alone is delicious. And depending on how much guacamole you like on your burgers, you just might end up with some leftover to enjoy with your favorite tortilla chips.<br />
<a href="http://www.wildyeastblog.com/2010/03/25/sourdough-whole-wheat-hamburger-buns/" target="_blank"></a><br />
<br />
<a name='more'></a><h3>
Guacamole Burgers</h3>
<i>Yield: 4 burgers</i><br />
<h2>
Ingredients</h2>
<b>Burgers</b><br />
<ul>
<li>1 1/4 lbs (20 oz) ground beef</li>
<li>1 teaspoon Montreal Steak Seasoning </li>
<li>4 burger buns (we enjoyed our burgers with some homemade <a href="http://decoratethis.blogspot.com/2013/05/sourdough-honey-wheat-hamburger-buns.html" target="_blank">sourdough whole wheat buns</a>)</li>
<li>Optional toppings: cheddar cheese, tomato, red onion, arugula or lettuce </li>
</ul>
<b>Guacamole</b> <br />
<ul>
<li>2 ripe avocados</li>
<li>1 lime, juiced </li>
<li>1 jalapeno pepper, minced, ribs and seeds removed</li>
<li>2 tablespoons cilantro, finely chopped</li>
<li>2 tablespoons red onion, minced</li>
<li>1/4 teaspoon garlic powder</li>
<li>Salt & pepper, to taste</li>
</ul>
<h2>
Prepare Guacamole</h2>
<ol>
<li>Cut avocados in half, remove seed, and peel. Place the avocado pulp in a medium sized bowl, and add lime juice.</li>
<li>Mash the avocado and juice together with a fork.</li>
<li>Add in the remaining ingredients, and mix.</li>
<li>Season with salt and pepper to taste. Set aside.</li>
</ol>
<h2>
Prepare Burgers</h2>
<ol>
<li>Mix ground beef with seasoning. Form four 5 ounce burgers.</li>
<li>Cook to perfection, using whatever method you like. I cooked mine in a skillet: heat skillet over high heat. Once hot, add burgers (this will create a decent amount of smoke; be sure to turn on your range hood fan, if you have one, and open some windows. No need to set off the fire alarm!). Reduce heat to medium-high/medium, and cook, flipping once, 4 minutes per side (if you're adding cheese, do it immediately after flipping). Remove from pan, and let rest to bring up to medium.</li>
</ol>
<div>
<h2>
Assemble & Serve</h2>
<ol>
<li>While burgers are resting, toast hamburger buns.</li>
<li>Place burger on bottom half of bun. Add a hefty dollop of guacamole, and then add other toppings - tomato, red onion, arugula or lettuce. Top with other half of bun.</li>
<li>Enjoy immediately! </li>
</ol>
<ol>
</ol>
<br />
<a class="print-btn" href="https://www.dropbox.com/s/ufyhm7xo13lj646/Guacamole-Burgers.pdf" target="_blank">Print Recipe</a>
<br />
<br /></div>
Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-50604360707545399842013-03-28T22:16:00.000-04:002013-05-12T07:46:37.762-04:00Chocolate Babka with Cinnamon Streusel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdFS5qRJuyObR7YZmt_bKrlXdN1lZ__KkBSgGeXRJp3K3Wc3GXu8IOXeY67mKB2Q5B5rk12CbFab0RKa2yOJRlRx4t_sgyYSunC-8FJrLyfJ_8PGMyr35uylQZRnS4w9XLO27pZDZ1Pw/s1600/DSC_0157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdFS5qRJuyObR7YZmt_bKrlXdN1lZ__KkBSgGeXRJp3K3Wc3GXu8IOXeY67mKB2Q5B5rk12CbFab0RKa2yOJRlRx4t_sgyYSunC-8FJrLyfJ_8PGMyr35uylQZRnS4w9XLO27pZDZ1Pw/s640/DSC_0157.jpg" width="640" /></a></div>
<br />
If you're looking for that special something to impress your friends or family (perhaps for Easter brunch?), this, my friends, is it. Decadent brioche-like dough is loaded to the brim with chocolate and cinnamon, twisted, and then topped with a delicious cinnamon streusel.<br />
<br />
I'll admit - this recipe is a bit over the top, with over four sticks of butter, a whopping 36 ounces of chocolate, and you'll need to commit to fairly intensive process to pull these gorgeous loaves out of the oven. But I assure, you, it's well worth it. I'll also note that I like a lot of streusel topping; feel free to halve if you prefer less.<br />
<br />
<a name='more'></a><h3>
Chocolate Babka with Cinnamon Streusel</h3>
<i>Yield: three 1lb loaves</i><br />
<h2>
Ingredients</h2>
<b>Dough</b>
<br />
<ul>
<li>1 1/2 cups whole milk, 110F</li>
<li>2 (1/4 ounce) packets active dry yeast</li>
<li>3/4 cup sugar, plus a pinch</li>
<li>2 large eggs</li>
<li>2 large egg yolks</li>
<li>6 cups all-purpose flour, plus more for work surface</li>
<li>1 teaspoon kosher salt</li>
<li>2 sticks (1 cup / 8 oz) unsalted butter, room temperature, cut into pieces</li>
</ul>
<b>Chocolate Filling</b>
<br />
<ul>
<li>1 cup sugar</li>
<li>1 1/2 sticks (3/4 cup / 6 oz) unsalted butter, room temperature</li>
<li>2 1/4 lbs (36 oz) semisweet chocolate</li>
<li>2 1/2 tablespoons cinnamon</li>
</ul>
<b>Egg Wash</b>
<br />
<ul>
<li>1 large egg</li>
<li>1 tablespoon heavy cream</li>
</ul>
<ul>
</ul>
<b>Cinnamon Streusel</b>
<br />
<ul>
<li>1 cup granulated sugar</li>
<li>2/3 cup flour</li>
<li>1 teaspoon cinnamon</li>
<li>1/2 teaspoon kosher salt</li>
<li>6 tablespoons (3 oz) unsalted butter, melted</li>
</ul>
<h2>
Prepare Dough</h2>
<ol>
<li>Pour milk into a small bowl, and sprinkle yeast and a pinch of sugar over milk. Stir to combine, and let sit until foamy, about 5 minutes.</li>
<li>In the bowl of a stand mixer, combine the flour and salt. Fit stand mixer with paddle attachment.</li>
<li>In a medium bowl, whisk together eggs, egg yolks, and sugar. Whisk in yeast mixture.</li>
<li>Add egg mixture to flour mixture, and beat on low speed until combined. Switch to dough hook.</li>
<li>Add butter one piece at a time, and beat on medium speed until butter is completely incorporated, and dough is soft, smooth, slightly sticky when pinched, and is a bit elastic when you pull on it.</li>
<li>Spray a large bowl with non-stick spray. Transfer dough to bowl, and cover tightly with plastic wrap.</li>
<li>Set in a warm place to rise until doubled, approximately 1 hour.</li>
</ol>
<h2>
Prepare Filling</h2>
<ol>
<li>Chop chocolate into reasonably sized pieces, and then whirl in a food processor until chopped fairly fine. If you do not have a food processor, chop finely by hand.</li>
<li>Combine all filling ingredients in a large bowl, and mix together with two forks or a pastry cutter until well combined and clumpy. Divide evenly into 3 bowls, and set aside.</li>
</ol>
<h2>
Prepare Egg Wash</h2>
<ol>
<li>Whisk together egg and heavy cream. Set aside.</li>
</ol>
<h2>
Prepare Streusel</h2>
<ol>
<li>Stir together sugar, flour, cinnamon, and salt in a medium bowl.</li>
<li>Pour in melted butter, and mix until large clumps form. Set aside.</li>
</ol>
<h2>
Fill & Shape</h2>
<ol>
<li>Butter three 1lb loaf pans (8 1/2" x 4 1/2") and line with parchment paper - cut two pieces of parchment to fit both
ways in the pan, and press into sides to adhere. Cut excess parchment
from the top. Butter the parchment. </li>
<li>When dough has doubled, gently degas, and turn out onto a floured surface. Let rest for 5 minutes.</li>
<li>Divide dough into 3 even pieces. Cover 2 pieces with plastic wrap while you fill and shape the first.</li>
<li>Place dough on a well-floured surface. Roll out to a 16" square with a rolling pin (dough should be approximately 1/8" thick).</li>
<li>Brush the edges with your prepared egg wash. Spread 1 bowl of filling evenly over the middle of the dough, leaving a 1/4" border (reserve 2 tablespoons of filling for step 7). If the edges are no longer moist, reapply egg wash.</li>
<li>Roll the dough up tightly like a jelly roll. Pinch the ends closed.</li>
<li>Twist the filled dough 5 or 6 turns.</li>
<li>Brush the left half of the roll with egg wash. Sprinkle egg washed section with reserved filling. Fold the right half of the roll over the left half, and twist once or twice.</li>
<li>Fit into prepared pan.</li>
<li>Repeat process with remaining dough.</li>
<li>Brush tops of loaves with egg wash. Sprinkle 1/3 of streusel over each loaf.</li>
<li>Loosely cover each loaf with plastic wrap, and let rise in a warm place for 20-30 minutes.</li>
</ol>
<h2>
Bake</h2>
<ol>
<li>Preheat oven to 350F.</li>
<li>Bake loaves on the center rack for approximately 55 minutes, rotating halfway through, until the loaves are golden brown.</li>
<li>Lower the temperature to 325F, and bake until the babkas are a deep golden brown, 15-20 minutes more.</li>
<li>Remove from oven, and transfer to wire racks to cool. Let stand for at least 15 minutes, and then turn out of pans. Cool completely before cutting (it will be hard, but it's worth the wait - the filling needs time to set), and serve! </li>
</ol>
<ol>
</ol>
<h2>
Note</h2>
Babkas can be prepared through step #8 in "Fill & Shape", and frozen for up to one month before baking. To bake, remove dough from freezer, fit into prepared loaf pan, and let sit at room temperature for 5 hours. Apply egg wash and add streusel, and bake as directed.<br />
<br />
Babkas can also be baked, and then frozen for up to 1 month.
<br />
<br />
<b>Source</b>: Adapted from <a href="http://smittenkitchen.com/blog/2007/09/mmm-bab-bee-bab-ka/" target="_blank">Smitten Kitchen</a> & <a href="http://lovelifeeat.com/2009/12/31/chocolate-babka-with-streusel-topping-two-days-in-the-making-day-2/" target="_blank">Love.Life.Eat</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/49q0pu14ubsvuwy/Chocolate-Babka-Cinnamon-Streusel.pdf" target="_blank">Print Recipe</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBg_C6GT9AnBwHQGpbtILz8zxd0Jo5XlEyhWfu0zOTNcPBDzzuJI4tAVMUAH8UWRZCEqChw8d79IPEHqtP0hqmEWfIxPTf3YP6zWb6SaeXm9v00rk5XDKBn3NvXYRMywzAlKJs0J2vWA/s1600/DSC_0170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBg_C6GT9AnBwHQGpbtILz8zxd0Jo5XlEyhWfu0zOTNcPBDzzuJI4tAVMUAH8UWRZCEqChw8d79IPEHqtP0hqmEWfIxPTf3YP6zWb6SaeXm9v00rk5XDKBn3NvXYRMywzAlKJs0J2vWA/s640/DSC_0170.jpg" width="640" /></a></div>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com2tag:blogger.com,1999:blog-6110050285672974249.post-21911186033806627292013-03-26T17:56:00.000-04:002013-04-06T18:38:51.084-04:00Chocolate Toffee Matzo Crunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAI1dXW-5pWAJ-kRovrU5g5rPvgXfqPvSOfLDLl8QH1HInqYsHD29vKsun4Vye-1b2CYysafyloLwRExE8vAb0ox2v_jU5bhb-5hLdjxXm3LeUBUPhT9X4rzAi_MrwIzZXLKfuVNHz1M/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAI1dXW-5pWAJ-kRovrU5g5rPvgXfqPvSOfLDLl8QH1HInqYsHD29vKsun4Vye-1b2CYysafyloLwRExE8vAb0ox2v_jU5bhb-5hLdjxXm3LeUBUPhT9X4rzAi_MrwIzZXLKfuVNHz1M/s1600/DSC_0037.jpg" height="428" width="640" /></a></div>
<br />
Passover began last night, and thus begins a week of abstaining from many foods, included leavened foods, for many. This is one of my absolute favorite ways to dress up matzo, and let me warn you - it's very easy to prepare, and seriously addictive.<br />
<br />
I believe that the only potentially problematic ingredient here for Passover is the vanilla extract; feel free to omit, or find a brand that is acceptable for use during Passover.<br /><br />
<a name='more'></a>
<h3>
Chocolate Toffee Matzo Crunch</h3>
<i>Yield:about 30 pieces</i><br />
<h2>
Ingredients</h2>
<ul>
<li>4-6 sheets matzo </li>
<li>1 cup light brown sugar</li>
<li>2 sticks (8 oz) unsalted butter, cut into pieces</li>
<li>Large pinch sea salt</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1 1/2 cups chopped semisweet or bittersweet chocolate</li>
<li>1 cup toasted nuts (pecans, walnuts, almonds, pistachios), optional</li>
<li>Additional sea salt for sprinkling, optional</li>
</ul>
<h2>
Method</h2>
<ol>
<li>Preheat oven to 350F. </li>
<li>Line 11x17" rimmed cookie sheet with foil, and then line with parchment paper.</li>
<li>Line the prepared baking sheet with matzo, breaking it as necessary to cover the entire sheet.</li>
<li>Combine butter and brown sugar in a medium-sized heavyweight saucepan.</li>
<li>Cook over medium heat, stirring frequently, until the mixture is boiling.</li>
<li>Once boiling, stir constantly for 3 minutes. </li>
<li>Remove from heat, and carefully stir in vanilla extract and salt (the mixture might bubble; be careful!).</li>
<li>Working quickly, pour over the matzo, and spread evenly.</li>
<li>Place sheet on center rack in oven, and bake for 15 minutes. If the edges appear to be darkening too quickly, you can reduce the oven temperature to 325F.</li>
<li>After 15 minutes, the toffee should be browned and bubbling. Remove from oven, and immediately sprinkle chocolate over the toffee layer.</li>
<li>Let chocolate sit for 5 minutes, and then spread evenly.</li>
<li>If using, sprinkle with toasted nuts and/or sea salt.</li>
<li>Let chocolate set completely before breaking into pieces.</li>
</ol>
<br />
Source: <a href="http://smittenkitchen.com/blog/2009/04/chocolate-caramel-crackers/" target="_blank">Smitten Kitchen</a><br />
<br />
<a class="print-btn" href="https://www.dropbox.com/s/6aflspz3dd8ipkt/Chocolate-Toffee-Matzo-Crunch.pdf" target="_blank">Print Recipe</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-bwAGjbI6YTwPuev3g1axRUcs64EHk9UPwxUdk0G-MTY0gqmShrQQ5-l6VEzAXqkFpgYpMSsnh5w7VNOtUOhXeVWkd8m5HuBCBKafkAZoiblX9oWwH8ZiHDsYCg42nMrXU2kHqeoq8g/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-bwAGjbI6YTwPuev3g1axRUcs64EHk9UPwxUdk0G-MTY0gqmShrQQ5-l6VEzAXqkFpgYpMSsnh5w7VNOtUOhXeVWkd8m5HuBCBKafkAZoiblX9oWwH8ZiHDsYCg42nMrXU2kHqeoq8g/s1600/DSC_0060.jpg" height="428" width="640" /></a></div>
<br />
<br />Kristenhttp://www.blogger.com/profile/10767872513414357997noreply@blogger.com0