tag:blogger.com,1999:blog-24996161964500700382024-03-05T20:48:18.091-05:00The Kitchen Counterphotographic conversations across the virtual kitchen counter.Unknownnoreply@blogger.comBlogger364125tag:blogger.com,1999:blog-2499616196450070038.post-84055338488100413652012-09-15T22:52:00.001-04:002012-09-15T23:04:17.288-04:00Peach Challah Bread<div style="padding: 3px; text-align: left;">
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<span style="font-size: small; margin-top: 0px;">This weekend is Rosh Hashana and I had a bunch of bourbon peach preserves left from a cheesecake I made last week. So I combined two challah recipes from smitten kitchen and made this! <b> </b></span><br />
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<a href="http://www.flickr.com/photos/queenofthemoodswingset/7990353046/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8039/7990353046_93d9d6bfa3.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990353046/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: small; margin-top: 0px;"><b> Peach Challah</b></span><br />
<span style="font-size: small; margin-top: 0px;"><b> </b><a href="http://smittenkitchen.com/blog/2011/09/apple-and-honey-challah/" rel="nofollow">smittenkitchen.com/blog/2011/09/apple-and-honey-challah/</a><br /><a href="http://smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/" rel="nofollow">smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-sal...</a><br />I combined these two recipes and used some leftover bourbon peach preserves for the filling<br /><br />One tip: If you measure your oil in your 1/3 cup measuring cup first, and then your honey, the honey will slide right out.<br />Makes 1 round woven challah<br /><br />Bread<br />2 1/4 teaspoons (1 standard 1/4-ounce packet) active dry yeast<br />1/3 cup plus 2 tbsp (79 ml) plus 1 teaspoon honey<br />1/3 cup (79 ml) neutral oil, plus more for the bowl<br />2 large eggs plus 1 large yolk<br />1 1/2 teaspoons (8 grams) table salt<br />4 1/4 cups all-purpose (530 grams) or bread flour (578 grams), plus more for your work surface<br /><br />Peach Filling: make a day before (you’ll need 3 cups)<br /><br /> 8 ripe but firm peaches (about 3 pounds)<br /> 6 tablespoons (3 ounces) unsalted butter, melted<br /> 2/3 cup Bourbon<br /> 1/4 teaspoon salt<br /> 1/4 cup packed dark brown sugar<br /><br />450°F. Line 2 rimmed baking sheets with foil.<br /><br /> Dice peaches Arrange in single layer on 1 prepared baking sheet.<br /> Whisk together melted butter, bourbon, and salt in medium bowl. Drizzle on diced peaches. Sprinkle sugar on diced peaches. Toss peaches to coat and rearrange in single layer. Roast until peaches are tender and liquid is syrupy, about 15 minutes, alternating baking sheets’ positions halfway through. Transfer to cooling rack and cool completely, about 20 minutes.<br /> Transfer peaches to a heavy sauce pan and cook until peaches fall apart (or put in crock pot on high until cooked down)<br /><br /><br />Egg wash<br />1 large egg<br />Coarse or pearl sugar for sprinkling (optional) I left it out<br /><br />Make your dough: Whisk yeast and 1 teaspoon honey into 2/3 cup warm water and let stand until foamy, a few minutes.<br /><br />With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk. Switch to dough hook and add 4 1/4 cups flour and salt. Use dough hook on a moderate speed until it pulls all of the flour and wet ingredients together into a craggy mass. Lower the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little sticky.<br /><br />By hand:: In a large bowl, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk. Add flour all at once and stir with a wooden spoon until you get a craggy mass of uneven dough. Turn dough out onto a floured counter and knead it into a smooth, elastic dough, about 5 to 8 minutes. Try to use as little flour as necessary when kneading the dough; you don’t want to toughen the bread. A bench scraper can make it really easy to remove it from the counter if it gets stuck in a spot.<br /><br />Both methods: Transfer dough to large oil-coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.<br /><br />Insert Peach preserves: After your dough has risen, turn it out onto a floured counter and divide it in half. Roll the first half of the dough into a wide and totally imperfect rectangle (really, the shape doesn’t matter). Spread half the peach filling evenly over the dough, stopping short of the edge. Roll the dough into a long, tight log, trapping the filling within. Then gently stretch the log as wide as feels comfortable (I take mine to my max counter width, a pathetic three feet), a divide it in half. Repeat with remaining dough and peach filling.<br /><br />Weave your bread: [See photos in post.] Divide dough into 4 pieces. Roll and stretch each one as carefully as you can into a rope — don’t worry about getting it too long or thin, just 12 inches or so should do. If any apple chunks fall out as you form the ropes or at any other time in the forming of the loaf or risings, just poke them back in with your finger.<br />Arrange two strands in each direction, perpendicular to each other, like a plus sign. Weave them so that one side is over, and the other is under, where they meet. So, now you’ve got an 8-legged woven-headed octopus. Take the four legs that come from underneath the center and move them over the leg to their right, i.e. jumping it. Take those legs that were on the right and again, jump each over the leg before, this time to the left. If you had extra length to your ropes, you can repeat these left-right jumps until you run out of rope. For me, this was enough. Just as you had with the folded packet of apple dough above, tuck the corners/odd bumps under the dough with the sides of your hands to form a round.<br />Transfer the dough to a parchment-covered heavy baking sheet or baker’s peel (if you’ll be using a bread stone). Beat egg until smooth and brush over challah. Let challah rise for another hour but 45 minutes into this rise, preheat your oven to 375 degrees.<br /><br />Bake your loaf: Before baking, brush loaf one more time with egg wash and sprinkle with coarse sugar if you’re using it. Bake in middle of oven for 40 to 45 minutes. It should be beautifully bronzed; if yours (like mine, except I didn’t catch it in time) starts getting too dark too quickly, cover it with foil for the remainder of the baking time. The very best way to check for doneness in any bread but especially on like this where the wetness of the apples can slow down the baking time a bit, is with an instant read thermometer — the center of the loaf should be 195 degrees.<br />Cool loaf on a rack before serving. Or, well, good luck with that. </span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990355685/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8179/7990355685_203447c85e.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990355685/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990354109/" title="photo sharing"><img alt="" height="267" src="http://farm9.staticflickr.com/8040/7990354109_eb3ccd5eb9.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990354109/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990351523/" title="photo sharing"><img alt="" height="267" src="http://farm9.staticflickr.com/8303/7990351523_5c24ae123b.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990351523/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990350399/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8171/7990350399_b0753ef170.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990350399/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990359312/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8040/7990359312_f16025b986.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990359312/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990355602/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8312/7990355602_7ffa0255d6.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /> </a></span><br />
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<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990355602/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990342285/" title="photo sharing"><img alt="" height="268" src="http://farm9.staticflickr.com/8436/7990342285_630c19a675.jpg" style="border: 2px solid rgb(0, 0, 0);" width="400" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7990342285/">Peach Challah Bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-40993146001359639802012-05-19T21:32:00.009-04:002012-09-15T23:12:06.157-04:00Key Lime Pie<div style="font-family: Times,"Times New Roman",serif; padding: 3px; text-align: left;">
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193840490/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="photo sharing"><img alt="" height="213" src="http://farm6.staticflickr.com/5199/7193840490_62caa3aa27.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span></div>
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<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193840490/">Key Lime Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>. </span><br />
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<span style="font-size: small; margin-top: 0px;">Key Lime Pie Recipe<br /><a href="http://www.joyofbaking.com/KeyLimePie.html" rel="nofollow">www.joyofbaking.com/KeyLimePie.html</a><br /><br />Graham Cracker Crust:<br />1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)<br />2 tablespoons (30 grams) granulated white sugar<br />5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted<br />Filling:<br />3 large egg yolks, room temperature<br />One 14 - ounce (390 grams) can sweetened condensed milk<br />1/2 cup (120 ml) key lime juice (can use regular limes)<br />2 teaspoons grated lime zest (outer skin)<br />Topping:<br />1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)<br />2 tablespoons (30 grams) granulated white sugar<br /><br />Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.<br /><br />Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling<br /><br />Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.<br /><br />Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.<br /><br />Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.<br />Makes 1 - 9 inch (23 cm) pie or tart.<br /></span></div>
Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com1tag:blogger.com,1999:blog-2499616196450070038.post-4493067721226128322012-05-19T21:31:00.001-04:002012-09-15T23:12:26.931-04:00Cherry Cream Pie<div style="font-family: Times,"Times New Roman",serif; padding: 3px; text-align: left;">
<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193858724/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7230/7193858724_0669cbdcd4.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
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<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193858724/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small; margin-top: 0px;">I bought a ton of canned sour cherries and decided to make this pie for my mom for mother's day. I made the cherry pie filling the night before and it was a little runny the next day. I'll try adding 1tbsp of corn starch next time to thicken it up.<b> </b></span><br />
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<span style="font-size: small; margin-top: 0px;"><b>Cherry Cream Pie</b><br /><br />Brown crust at 350 for 10 minutes <br /><br />Boiled mixture do this first to let it cool!<br /><br /> ½ cup water<br />2 tbsp sugar<br />1 tbsp corn starch<br />Mix and bring to a boil, until it gets clear<br />Let cool on the counter<br /><br /><br />Meringue:<br /><br />3 egg whites, beat until stiff with beater<br />When stiff add<br />¼ cup sugar, beat until stiff again<br />Add boiled mixture and beat until stiff again<br /><br /><br />Pudding<br />3 egg yolks<br />⅓ to ½ cup sugar<br />4 rounded tbsp cornstarch<br />3 cups milk<br />1 tsp vanilla (or 1 bean)<br /><br />Beat 3 egg yolks, add 1/3 – ½ cup sugar. Dissolve 4 rounded Tbsp of cornstarch in 3 cups milk. If using vanilla bean, scrape seeds into the milk mixture and let the bean pod cook in the mixture. Remove pod when finished. Cook over high heat until it thickens, stirring constantly. (if not using a bean add 1 tsp vanilla after you take it off the heat)<br /><br />Pour pudding into the browned crust, top with cherry pie filling, pour meringue on top (leaving the middle open so you can see the cherries) and brown the meringue in the oven at 350 until the meringue looks done.<br /><br />Cherry Filling (you can use 1 can of canned pie filling, but it’s not as good)<br /><br />2 can sour cherries<br />2 tbsp cornstarch<br />1/2 cup sugar<br /><br />Drain the juice off the cherries (reserve juice). Add cornstarch to the some of the juice to dissolve it. Cook juice, sugar and corn starch until it thickens. Add cherries after the juice thickens.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193866928/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7081/7193866928_4368016cfc.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193866928/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: small; margin-top: 0px;"> </span><br />
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<span style="font-size: small; margin-top: 0px;">vanilla pudding, look at all the vanilla caviar!</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193870996/" title="photo sharing"><img alt="" height="214" src="http://farm8.staticflickr.com/7078/7193870996_530f41c33e.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193870996/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193881306/" title="photo sharing"><img alt="" height="213" src="http://farm6.staticflickr.com/5232/7193881306_659d8a7a1e.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193881306/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193886964/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7090/7193886964_8a6c354415.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193886964/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193913210/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7080/7193913210_590a8e6017.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7193913210/">Cherry Cream Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-24938422899027169502012-04-24T21:15:00.001-04:002012-09-15T23:12:53.178-04:00Strawberry Jello Cake<div style="padding: 3px; text-align: left;">
<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7111282577/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7265/7111282577_6dffd9f828.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7111282577/">Strawberry Jello Cake</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: small;">Strawberry Jello Cake</span><br />
<span style="font-size: small;">make 2 dozen cupcakes</span><br />
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<span style="font-size: small;">1pkg white cake mix</span><br />
<span style="font-size: small;">3oz strawberry jello (wild if you can find it)</span><br />
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<span style="font-size: small;">Put 3 ½ tbsp of jello powder in the cake mix and follow the directions on the box</span><br />
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<span style="font-size: small;">Strawberry Frosting</span><br />
<span style="font-size: small;"><a href="http://www.cooks.com/rec/view/0,186,158172-247194,00.html" rel="nofollow">www.cooks.com/rec/view/0,186,158172-247194,00.html</a></span><br />
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<span style="font-size: small;">1 sticks butter</span><br />
<span style="font-size: small;">3 cups confectioners sugar (about 1 lb)</span><br />
<span style="font-size: small;">1/2 box of 10 oz frozen strawberries, thawed and chopped in food processor</span><br />
<span style="font-size: small;">1/2 tsp vanilla</span><br />
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<span style="font-size: small;">Beat 1 stick butter until smooth. Add 1 pound confectioners sugar and half of strawberries. Beat until smooth and add 1/2 teaspoon vanilla. If frosting is too thick, thin with a little milk or cream.</span><br />
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<span style="font-size: small;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6965128996/" title="photo sharing"><img alt="" height="213" src="http://farm9.staticflickr.com/8008/6965128996_45fcc54096.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></span><br />
<span style="font-size: small; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6965128996/">Strawberry Jello Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-77181788913663153492012-04-24T20:39:00.001-04:002012-04-24T20:42:35.475-04:00Caramel for turtle bites<br />
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<a href="http://www.flickr.com/photos/queenofthemoodswingset/6509255289/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7027/6509255289_e304295125.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6509255289/">Turtle Bites</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<br />
Caramels<br /><br />1 Cup Cream<br />2 Cups Milk<br />1 Cup Corn Syrup<br />1 Teaspoon Salt<br />2 Cups Sugar<br />1/4 Cup Butter<br />1 Teaspoon Vanilla<br />(2 cups pecans chopped) if making turtles<br />12 oz semisweet chocolate chips<br /><br />Prepare pan by buttering large pan and covering with chopped pecans. <br /><br />In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes.<br /><br />Stir in milk. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes.<br /><br />Remove from the heat; Pour into prepared pan (do not scrape saucepan). <br /><br />Melt 12 oz chocolate chips in microwave. Heat for 1 minute, stir and then heat for 10 seconds at a time until completely melted. <br /><br />Cool. Cut into 1-in. squares. Wrap individually in waxed paper.<br /><br />Yield: about 2-1/2 pounds.<br />
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<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6509072255/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7165/6509072255_670912621c.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6509072255/">Caramel for turtle bites</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6509077791/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7167/6509077791_8a4635ae2a.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6509077791/">Chopped pecans for turtles</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
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<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6509067237/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7155/6509067237_01f3920dcb.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6509067237/">Turtle bites</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
</div>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com2tag:blogger.com,1999:blog-2499616196450070038.post-58368147974548976962012-04-24T20:38:00.001-04:002012-04-24T20:39:14.244-04:00Lemon Cupcake with Lemon Curd Filling and Cream Cheese Frosting<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6533649771/" title="photo sharing"><img alt="" height="214" src="http://farm8.staticflickr.com/7154/6533649771_25535c9edd.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6533649771/">Lemon Cupcake with Lemon Curd Filling and Cream Cheese Frosting</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<br />Lemon Layer Cake<br />adapted from : <a href="http://smittenkitchen.com/2007/09/layered-lemon-love/" rel="nofollow">smittenkitchen.com/2007/09/layered-lemon-love/</a> <br /><br />1-2-3-4 Cake<br />This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail. Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes (good to know, eh?)<br /><br />1 cup (2 sticks) butter, at room temperature<br />2 cups sugar<br />4 eggs (at room temperature)<br />3 cups sifted self-rising flour (sift before AND after measuring. Use a spoon to scoop flour into measuring cup)<br />1 cup milk (at room temperature)<br />1 teaspoon pure vanilla extract<br />Preheat oven to 325°F (original recipe was 350). Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).<br /><br />Lemon Curd<br />Adapted from The Joy of Cooking<br />From the Joy of Cooking: This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake.<br />8 egg yolks<br />1 1/2 cups sugar<br />1/4 cup (1/2 stick) butter<br />3 lemons, zest grated and juiced<br />Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken ever-so-slightly. Remove from heat and allow to cool. Cover and refrigerate it to thicken. This keeps, refrigerated, for about 1 week.<br /><br />Cream Cheese Lemon Frosting (from Better Homes and Gardens Cookbook)<br />6 oz cream cheese (softened)<br />1 tsp lemon juice<br />1/2 cup butter softened<br />4 1/2-3/4 cups sifted powdered sugar<br />1 tsp lemon zest<br /><br />Beat cream cheese, lemon juice, and butter until light and fluffy, gradually add 2 cups sifted powdered sugar. Add remaining between 2 1/2 and 2 3/4 cups of powdered sugar and beat until spreading consistency. Add lemon zest and mix.<br /><br />You can either hollow the cupcake and fill with cooled lemon curd, or poke holes in the top of the cupcake with a toothpick and let the curd soak into the cupcake before frosting it.<br /><br />Optional, but delicious: press sweetened coconut flakes into the frosting.Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-46972523783507640482012-04-24T20:34:00.001-04:002012-04-24T20:36:24.277-04:00Hershey's Perfect Chocolate Cupcakes<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6533645913/" title="photo sharing"><img alt="" height="215" src="http://farm8.staticflickr.com/7005/6533645913_526ae9c463.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6533645913/">Hershey's Perfect Chocolate Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=184#" rel="nofollow">www.hersheys.com/recipes/recipes/detail.asp?id=184#</a><br />
<br />
*HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake* *Ingredients:*<br />
<br />
- 2 cups sugar<br />
- 1-3/4 cups all-purpose flour<br />
- 3/4 cup HERSHEY'S Cocoa<br />
- 1-1/2 teaspoons baking powder<br />
- 1-1/2 teaspoons baking soda<br />
- 1 teaspoon salt<br />
- 2 eggs<br />
- 1 cup milk<br />
- 1/2 cup vegetable oil<br />
- 2 teaspoons vanilla extract<br />
- 1 cup boiling water<br />
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)<br />
<br />
*Directions:*<br />
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.<br />
<br />
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in<br />
large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2<br />
minutes. Stir in boiling water (batter will be thin). Pour batter into<br />
prepared pans.<br />
<br />
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out<br />
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.<br />
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.<br />
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CUPCAKES: Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.<br />
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"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING<br />
<br />
1 stick (1/2 cup) butter or margarine<br />
2/3 cup HERSHEY'S Cocoa<br />
3 cups powdered sugar<br />
1/3 cup milk<br />
1 teaspoon vanilla extract<br />
<br />
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating<br />
to spreading consistency. Add small amount additional milk, if needed. Stir<br />
in vanilla. About 2 cups frosting.Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-1173751761293186042012-04-24T20:29:00.001-04:002012-04-24T20:36:47.358-04:00Sour Cherry Pie with Star and flower cut-out pattern<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6617949581/" title="photo sharing"><img alt="" height="214" src="http://farm8.staticflickr.com/7032/6617949581_e8e2020e7b.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6617949581/">Sour Cherry Pie with Star and flower cut-out pattern</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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This is basically the pie that my grandmother would make. I decided to put a pennsylvania dutch hex symbol on top and it worked out pretty well! <br />
<br />
Cherry Pie Recipe<br />
<br />
2 pie crusts (I use store bought crusts and roll them super thin)<br />
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2 cans sour cherries (for 1 small pie) <br />
1/4 cup corn starch<br />
1 cup sugar <br />
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Drain the juice off the cherries (reserve the juice!! )<br />
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Add cornstarch to a little bit of the juice to dissolve it. Add Sugar and cornstarch mixture to the juice and cook on medium high until it thickens. Add cherries after the juice starts to thicken. <br />
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Pour cherries and juice into pie crust and top with 2nd pie crust. <br />
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bake at 375 for an hour<br />
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<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6617988017/" title="photo sharing"><img alt="" height="226" src="http://farm8.staticflickr.com/7164/6617988017_11dd4f291a.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6617988017/">Sour Cherry Pie with Star and flower cut-out pattern</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-85229658431512721302012-04-24T20:20:00.001-04:002012-04-24T20:37:49.139-04:00King Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6900671837/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="photo sharing"><img alt="" height="214" src="http://farm8.staticflickr.com/7187/6900671837_82f5160721.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a></div>
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I've always wanted to make a King Cake for Mardi Gras, but never got around to it. This year, I had a party to go to and decided to make it! I love the Publix King Cakes, this is similar with a very moist coffee cake sort of taste and texture.</div>
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<b>King Cake</b><br />
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<b>Dough</b>. This is a Bread machine recipe (I used the recipe for cinnamon rolls and added ½ tsp cinnamon and substituted butter for oil)<br />
<br />
1 egg at room temperature, plus enough warm water to equal 3/4 cup<br />
3 Tbsp Oil (I substituted 3 Tbsp melted butter)<br />
1 tsp lemon juice<br />
2 1/2 cups bread flour<br />
3/4 tsp salt<br />
1/4 cup sugar<br />
½ tsp cinnamon<br />
1 tsp active dry yeast<br />
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FILLING:<br />
<br />
1 1/2 cup packed brown sugar<br />
1 tablespoon ground cinnamon<br />
2/3 cup chopped pecans<br />
1/2 cup all-purpose flour<br />
3/4 cup melted butter<br />
<br />
FROSTING:<br />
1 cup confectioners' sugar<br />
1 tablespoon water<br />
<br />
<br />
Follow the bread machine instructions for making dough.<br />
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.<br />
Roll dough out into large rectangle (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.<br />
Bake in preheated oven at 350 for 15- 30 minutes until golden brown. Push the doll into the bottom of the cake. Frost while warm with the frosting..<br />
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If you don’t have a bread machine, I’d use this recipe: <a href="http://allrecipes.com/recipe/mardi-gras-king-cake/" rel="nofollow">allrecipes.com/recipe/mardi-gras-king-cake/</a><br />
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<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/queenofthemoodswingset/6900674441/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7066/6900674441_a8b0da290f.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6900674441/">king cake (before frosting)</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
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<br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6900671837/">King Cake</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-8177539831470115772012-04-24T20:02:00.001-04:002012-04-24T20:18:28.654-04:00Funfetti Cupcakes<span style="font-size: small;"><b style="font-family: Times,"Times New Roman",serif;">Funfetti Cupcakes</b></span><div style="padding: 3px; text-align: left;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">I was looking for a homemade version of the classic funfetti cupcake. This recipe is perfect, fluffy, and has an almost caramelized crust on the top. </span></span><span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">The only change I made to the cupcake recipe was to substitute 1/2 of the cake flour with all purpose flour. I've had a problem with some cake recipes that use cake flour spreading too much when made as a cupcake.<br /><a href="http://www.thekitchn.com/cake-recipe-funfetti-cake-from-147011" rel="nofollow">www.thekitchn.com/cake-recipe-funfetti-cake-from-147011</a><b><br />Funfetti Cake from Scratch</b> </span></div>
<div style="padding: 3px; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">makes two 9-inch round cakes and serves at least 8 people, Or makes about 28 cupcakes<br />4 egg whites from large eggs<br />1 cup milk, divided<br />1 teaspoon vanilla<br />1/2 teaspoon almond extract<br />3 cups cake flour (1 1/2 cups cake flour and 1 1/2 cups all purpose if you are making cupcakes)<br />1 1/2 cups white sugar<br />4 teaspoons baking powder<br />1/2 teaspoon salt<br />4 tablespoons unsalted butter, very soft<br />8 tablespoons non-hydrogenated shortening<br />2/3 cup multi-colored jimmies (original called for 1/3)<br />Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.<br />In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.<br />Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.<br />Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.<br />Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">This is my favorite butter cream frosting. The 1/2 and 1/2 mix of crisco and butter makes it extra light and delicious. </span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">Buttercream Icing</span><span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;"><br />
</span><span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;"> <a href="http://www.wilton.com/recipe/Buttercream-Icing" rel="nofollow">www.wilton.com/recipe/Buttercream-Icing</a></span><span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;"><br /> 1/2 cup solid vegetable shortening<br /> 1/2 cup (1 stick) butter or margarine softened<br /> 1 teaspoon clear vanilla extract<br /> 4 cups sifted confectioners' sugar (approximately 1 lb.)<br /> 2 tablespoons milk</span></div>
<div style="padding: 3px; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">Makes: About 3 cups of icing, enough for 2 dozen cupcakes<br />In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.</span></div>
<div style="padding: 3px; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif; font-size: small; margin-top: 0px;">For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using <br />For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. (do not use lactaid milk, it's too sweet)</span><span style="font-size: 0.8em; margin-top: 0px;"> </span><a href="http://www.flickr.com/photos/queenofthemoodswingset/7043864391/" title="photo sharing"><img alt="" height="213" src="http://farm6.staticflickr.com/5192/7043864391_f88523e355.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<div style="padding: 3px; text-align: left;">
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7043864391/">sprinkles</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: 0.8em; margin-top: 0px;"> </span><a href="http://www.flickr.com/photos/queenofthemoodswingset/6897764874/" title="photo sharing"><img alt="" height="213" src="http://farm6.staticflickr.com/5336/6897764874_c89da83b8b.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<div style="padding: 3px; text-align: left;">
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6897764874/">Funfetti Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: 0.8em; margin-top: 0px;"> </span><a href="http://www.flickr.com/photos/queenofthemoodswingset/7043858855/" title="photo sharing"><img alt="" height="213" src="http://farm6.staticflickr.com/5444/7043858855_27e82e98f2.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<div style="padding: 3px; text-align: left;">
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/7043858855/">Funfetti Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div>
<span style="font-size: 0.8em; margin-top: 0px;"> </span><a href="http://www.flickr.com/photos/queenofthemoodswingset/6897760426/" title="photo sharing"><img alt="" height="213" src="http://farm8.staticflickr.com/7222/6897760426_f20b4b66b1.jpg" style="border: 2px solid rgb(0, 0, 0);" width="320" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6897760426/">Funfetti Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br />
</div>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-32435773809940422472012-04-21T00:48:00.000-04:002012-04-21T00:48:10.704-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIBHPjx0-i3W8QbEMytaTxuy3sikCs7rAVdd0q8YsX4FvaMFX_6EXF7i_NjcjIbSbsKy6pNLj3VGUKom7JO8FmsBFrziv6XevtOIdX8yJqjqtRCcg3yOwxQ7Vpg4XcjyA_iNxizivXYo/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIBHPjx0-i3W8QbEMytaTxuy3sikCs7rAVdd0q8YsX4FvaMFX_6EXF7i_NjcjIbSbsKy6pNLj3VGUKom7JO8FmsBFrziv6XevtOIdX8yJqjqtRCcg3yOwxQ7Vpg4XcjyA_iNxizivXYo/s320/IMG_1209.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7yz3yf8CHD3cLAy9d0-MH4zbISArqzB2es38Gc6NOPdmo0u4Gf2jjOQY45p1pz10hyJ9yPPy9MmHx4xqoKJ3STySPAd8SE_FcgCDcpLfam0HBgeoI4T4hRtg9jaokxzSk-FlHVNFbyg/s1600/IMG_1209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
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</style></a><b style="mso-bidi-font-weight: normal;">Birds Nest Cookies </b></div>
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In a large bowl, microwave <b style="mso-bidi-font-weight: normal;">11 oz butterscotch chips </b>and <b style="mso-bidi-font-weight: normal;">1/4
c. chunky peanut butter </b>until melted<b style="mso-bidi-font-weight: normal;">
</b>(30 seconds, stir, then 10 second intervals until melted).<b style="mso-bidi-font-weight: normal;"> </b></div>
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Stir in <b style="mso-bidi-font-weight: normal;">11 oz Chinese
noodles</b> and <b style="mso-bidi-font-weight: normal;">11 oz mini chocolate
chips. </b>(Adding the mini chips last will give the twigs a mottled bark.) </div>
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Keep
paper towels handy, this next part is really messy: grease hands liberally and
form nests onto waxed paper or parchment paper. </div>
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Add <b style="mso-bidi-font-weight: normal;">yogurt-covered raisins</b> “eggs” while nest is still sticky. Allow
nests to harden.</div>
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Sweet, salty, crunchy, adorable, and fun to make. So much packed into such a simple, no-bake cookie!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7yz3yf8CHD3cLAy9d0-MH4zbISArqzB2es38Gc6NOPdmo0u4Gf2jjOQY45p1pz10hyJ9yPPy9MmHx4xqoKJ3STySPAd8SE_FcgCDcpLfam0HBgeoI4T4hRtg9jaokxzSk-FlHVNFbyg/s1600/IMG_1209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Betsyhttp://www.blogger.com/profile/09223210630117453915noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-72278782556398350352011-12-13T00:25:00.004-05:002011-12-13T00:31:57.618-05:00Homemade Vanilla Extract<div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475547651/" title="photo sharing"><img src="http://farm8.staticflickr.com/7033/6475547651_3452357d8d.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475547651/">Homemade Vanilla Extract</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475536091/" title="photo sharing"><img src="http://farm8.staticflickr.com/7155/6475536091_fc4f7f1110.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475536091/">Homemade Vanilla Extract</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p style="font-family:georgia;"><span style="font-size:100%;">I have seen a lot of homemade vanilla extract recipes on blogs recently. I love the idea and, more importantly, I've been waiting for any excuse to buy some blue bottles from this bottle company! Also, I bake a lot and this is a really affordable way to get vanilla beans and extract.<br /></span></p><span style=" margin-top: 0px;font-size:0.8em;" ><span style="font-family:georgia;font-size:100%;"><br /></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" ><span style="font-size:100%;"><span style="font-family: georgia; font-weight: bold;">Homemade Vanilla Extract</span><br /><br /><span style="font-family: georgia;">1/2 cup vodka</span><br /><span style="font-family: georgia;">1 1/2 madagascar vanilla beans (split open and cut in half to fit in the jar)</span><br /><br /><span style="font-family: georgia;">Let steep in jars for at least 2 months. Keep in a cool dark place and shake once a week. You can keep adding vodka after you use some of the extract.</span><br /></span><br />Cobalt Blue 4 oz jars from: <a href="http://www.specialtybottle.com/cobaltbluebostonroundglassbottle4ozwcap.aspx" rel="nofollow">www.specialtybottle.com/cobaltbluebostonroundglassbottle4...</a><br /><br />labels adapted from: <a href="http://www.marthastewart.com/275308/christmas-templates/@center/307034/christmas-workshop#/240790" rel="nofollow">www.marthastewart.com/275308/christmas-templates/@center/...</a></span><br /></span></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com5tag:blogger.com,1999:blog-2499616196450070038.post-63320638839375960572011-12-12T14:50:00.005-05:002011-12-12T15:27:41.114-05:00Flying Biscuit Cranberry Apple Butter and Biscuits<div style="text-align: left; padding: 3px;"><span style="font-weight: bold;">Flying Biscuit Cranberry Apple Butter and Biscuits</span><br /><br /><span style="font-size:100%;">I decided</span> to make some Cranberry Apple Butter for Christmas presents this year. My mom always brings me a bushel of Northern Spy apples from Home, Pennsylvania, and this is a great way to use them all up.<br /><br />I couldn't remember the yield of this recipe but it makes a lot more than the 4 1/2 cups that the original recipe says. I used large apples and 1 recipe made 8 1/2 cups. A double recipe did not fit in one pot, so I started out with my dutch oven and another large pot and consolidated after the apples cooked down a bit.<br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475636041/" title="photo sharing"><img src="http://farm8.staticflickr.com/7032/6475636041_113d28e999.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475636041/">boiling cranberries for cranberry apple butter</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br /><div style="text-align: left; padding: 3px;"><span style=" margin-top: 0px;font-size:0.8em;" ></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475573891/" title="photo sharing"><img src="http://farm8.staticflickr.com/7149/6475573891_8bfe43f534.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475573891/">Flying Biscuit Cranberry Apple Butter</a>,</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475556135/" title="photo sharing"><img src="http://farm8.staticflickr.com/7164/6475556135_d24c9e23a2.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475556135/">Flying Biscuit Cranberry Apple Butter</a>,<br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475598953/" title="photo sharing"><img src="http://farm8.staticflickr.com/7019/6475598953_088f69c738.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475598953/">Flying Biscuit Cranberry Apple Butter</a>,</span></div><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475585181/" title="photo sharing"><img src="http://farm8.staticflickr.com/7170/6475585181_5e1177a846.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><div style="text-align: left; padding: 3px;"><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6475585181/">Flying Biscuit Cranberry Apple Butter and Biscuit</a>, </span></div><br /></div><p><span style="font-weight: bold;">Flying Biscuit Cranberry Apple Butter</span><br /><br />* 2 cups of dark brown sugar<br />* 1 cinnamon stick<br />* 1 1/4 teaspoons ground cinnamon<br />* 1 teaspoon ground nutmeg<br />* 1 teaspoon ground cloves<br />* 1 cup freshly squeezed orange juice<br />* 2 cups cranberries<br />* 10 Granny Smith apples, peeled, cored, and thinly sliced<br /><br />Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop.<br /><br />Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree contents of saucepan in a food processor or mash with a potato masher until smooth and thick. I used a potato masher because I like larger chunks. Also, because I was going to can the butter, I didn't want to worry about bringing it back up to temperature after pureeing it. Cool and serve with hot biscuits.<br /></p><p>Yields: 4 ½ Cups (I used northern spy apples and the yield was about 8 1/2 cups)<br /></p><p>Cranberry Apple Butter will keep for 2 to 3 weeks in the refrigerator.<br /><br />Follow these instructions for preserving: <a href="http://nchfp.uga.edu/how/can_02/apple_butter.html" rel="nofollow">nchfp.uga.edu/how/can_02/apple_butter.html</a><br /><a href="http://www.pba.org/programming/programs/atlanta_cooking/flyingbiscuit/" rel="nofollow"></a></p><span style="font-weight: bold;">Flying Biscuits</span><br /><p>Ingredients<br />3 cups all-purpose flour (*Note: a soft winter wheat flour, such as White Lily, works best)<br />1 tablespoon plus 1-1/2 teaspoons baking powder<br />3/4 teaspoon salt<br />2 tablespoons plus 1-1/2 teaspoons sugar<br />6 tablespoons unsalted butter, at room temperature (it should be consistency of shortening)<br />2/3 cup heavy cream<br />2/3 cup half an half<br /></p>1 tablespoon half and half for brushing on top of biscuits<br />1 tablespoon sugar for sprinkling on biscuits<br />______________________________<br /><p>1.Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.<br /><br />2. Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.<br /><br />3. Make a well in the center of the flour and pour in all the heavy cream and half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into ball.<br /><br />4. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time.<br /></p><p>5. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon half and half and sprinkle with 1 tablespoon sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.<br /><br />Makes 8 to 12 biscuits, depending on the size of the cutter.<br /><br />Apple butter recipe from: <a href="http://www.pba.org/programming/programs/atlanta_cooking/flyingbiscuit/" rel="nofollow">www.pba.org/programming/programs/atlanta_cooking/flyingbi...</a><br />note that if you want to make the biscuits use this recipe: <a href="http://www.easygourmetrecipes.com/html/recipe_database/recipes.cgi?action=fullscreen&search_for=breakfast%20langeng&tab=y&key=149" rel="nofollow">www.easygourmetrecipes.com/html/recipe_database/recipes.c...</a> (there's a typo on the pba website leaving out 2/3 of half and half; I've done this and it gives you scones!)</p><br />I downloaded the label borders from here: <a href="http://www.marthastewart.com/275308/christmas-templates/@center/307034/christmas-workshop#/240790" rel="nofollow">www.marthastewart.com/275308/christmas-templates/@center/...</a><br />I used art paper for decorating the tops of the jars<br /><br /></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com4tag:blogger.com,1999:blog-2499616196450070038.post-63809708672338880942011-11-06T20:43:00.002-05:002011-11-06T20:46:14.413-05:00Beef tips and rice with corn bread<div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6320765456/" title="photo sharing"><img src="http://farm7.static.flickr.com/6116/6320765456_11f892d1d2.jpg" style="border: 2px solid rgb(0, 0, 0); width: 384px; height: 259px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6320765456/">Beef tips and rice with corn bread</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p>This is the best beef recipe I've ever made. The meat was just falling apart and the beer gave it a more complex flavor than beef broth would have. It doesn't hurt that I was using organic beef that my cousin raised.</p><p>The corn bread is Jiffy corn muffin mix, but I used buttermilk instead of milk. <br /><br />Beef Tips on Rice<br /><br />1 to 2 lbs stew meat (I used a heel roast)<br />~½ cup flour with salt and pepper<br />1 tbsp butter<br />3 tbsp olive oil<br />1 onion diced<br />2-3 cloves garlic<br />1 Tbsp dried parsley<br />1 can cream of mushroom soup<br />1 cup beef bouillon<br />1 bottle of dark beer (I used Guinness)<br />salt and pepper<br />1Tbsp corn starch and 1 tbsp water<br /><br />cooked rice (2 cups uncooked)<br /><br />Cut meat into 1 inch pieces, tenderize (sprinkle with tenderizer and poke with fork). Coat meat in flour mixture. <br /><br />Brown meat in dutch oven with 1 tbsp of butter and 3 tbsp olive oil. Remove meat, brown onions and garlic with more olive oil. <br /><br />Add beer and boil (scraping pan to get brown bits into broth. Add 1 cup bouillon, cream of mushroom soup, parsley, salt and pepper. <br /><br />Simmer for 2 ½ hours at 300* (can increase to 325 for last hour). Add veggies and cornstarch 1 hr before done<br /><br />serve over noodles or rice<br /><br />Next time I will try adding 2 more onions sliced into 8 pieces.</p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-2101631535251753562011-11-01T21:22:00.004-04:002011-11-01T21:25:02.287-04:00Perfect Chili with Black Beans and Kidney Beans<div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6290495164/" title="photo sharing"><img src="http://farm7.static.flickr.com/6226/6290495164_8e8a674de8.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 256px;" alt="" /></a><br /><span style="font-size:100%;"><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6289976025/" title="photo sharing"><img src="http://farm7.static.flickr.com/6097/6289976025_41c0707054.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 256px;" alt="" /></a><br /></span><span style="margin-top: 0px;font-size:100%;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6289976025/">Chili spices</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br />I love the combination of beans in this chili and the spices are perfect<br /><br />Bill’s Chilli<br /><br /> a few cloves of chopped garlic<br />1/2 an onion<br />1 lb hamburger<br />sea salt and black pepper to taste<br />1 can of diced tomatoes, not drained<br />1 can tomato sauce<br />1 can of tomato paste<br />2 cans of black beans: not drained<br />2 cans of kidney beans, drained and rinsed<br />1/2 can of regular beer not light beer (bill uses Bud, I used "the champagne of beers") (you can substitute bouillon and water)<br />5 tsp chilli powder<br />1/2 tsp cayenne pepper<br />pinch of cumin (really, don't add too much cumin!)<br /><br /><br />Cook garlic, onion and hamburger until the meat is brown. Drain the fat off.<br />Add all of the other ingredients (make sure the tomato paste dissolves)<br />Add spices<br />Bring to a boil, add water to set thickness (I didn't need any)<br />Taste once it cools a bit, add chilli pepper first if it needs something.<br />Boil and stir occasionally on Medium heat<br />cook for about 30 minutes.<br />Tastes best if you let it cool and then reheat to serve.<br /><br /><br /><br />Spice: 10/1 chilli powder to cayenne pepper; 10 /1 cayenne pepper to cumin<br /><br /></span><a href="http://www.flickr.com/photos/queenofthemoodswingset/6289979333/" title="photo sharing"><img src="http://farm7.static.flickr.com/6233/6289979333_563b9a2756.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 256px;" alt="" /></a><br /></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-88281336846865730752011-10-29T12:52:00.002-04:002011-10-29T12:59:26.322-04:00Carrot Cake Cupcakes with Cream Cheese Frosting<div style="text-align: left; padding: 3px; font-family: times new roman;"><span style="font-size:100%;">I made these for an wedding shower. They were a huge hit. The pineapple helps keep them moist and gives them a really nice texture.<br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6291588465/" title="photo sharing"><img src="http://farm7.static.flickr.com/6222/6291588465_afb84844d9.jpg" style="border: 2px solid rgb(0, 0, 0); width: 380px; height: 255px;" alt="" /></a><br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6291591711/" title="photo sharing"><img src="http://farm7.static.flickr.com/6235/6291591711_84996129ab.jpg" style="border: 2px solid rgb(0, 0, 0); width: 380px; height: 255px;" alt="" /></a><br /></span><span style=" margin-top: 0px;font-size:100%;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6291591711/">Carrot Cake Cupcakes with Cream Cheese Frosting</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br />Carrot Cake<br /><br />2 cups ground carrots<br /><br />1 15 oz can crushed pineapple, drained well<br /><br />¾ cup vegetable oil<br /><br />1 ½ cups white sugar<br /><br />3 eggs<br /><br />1 tsp ground cinnamon<br /><br />½ tsp ground nutmeg<br /><br />1 ½ cups all-purpose flour<br /><br />1 ½ tsp baking soda<br /><br />Dash/tsp salt<br /><br />Raisins, mini chocolate chips or walnuts optional (1 cup)<br /><br />Makes about 2 dozen cupcakes<br /><br />IN large bowl combine carrots, pineapple oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins and nuts if desired. Batter will look runny, as though it needs more flour. This is normal.<br /><br />Pour into greased (and floured if you want to) pans. Bake for 45 minutes (closer to 15 if you're doing cupcakes), or until a toothpick inserted into the cake comes out clean. It will brown a lot so don’t worry if it looks like it’s getting too brown.<br /><br />Cream Cheese Frosting from Smitten Kitchen<br />Adapted from several sources<br />Makes 6 cups<br />8 ounces cream cheese, room temperature<br />1/2 cup (1 stick) butter room temperature<br />3 cups confectioner’s sugar, sifted<br />1 teaspoon pure vanilla extract<br />Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.<br /><br /></span></div><p style="font-family: times new roman;"></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-54433788988764513742011-09-18T00:25:00.004-04:002011-09-18T00:33:20.272-04:00Red Velvet Cupcake with Cream Cheese Frosting<div style="text-align: left; padding: 3px;">When I was little I never liked red velvet cakes. I was always disappointed that they were not chocolatey enough (or at all). John's dad wanted Red Velvet cake for his birthday, so I looked for a good recipe. I have never gone wrong with Smitten Kitchen so I tried this recipe.<br /><br />It has more chocolate than most recipes so it is much better (in my opinion) than the normal recipe. Plus, it has a volcano as the last step!<br /><br /><a href="http://smittenkitchen.com/2007/09/red-velvet-cake/" rel="nofollow">smittenkitchen.com/2007/09/red-velvet-cake/</a><br />Red Velvet Cake<br />Adapted from “The Confetti Cakes Cookbook” by Elisa Strauss via the New York Times 2/14/07<br />Yield: 3 cake layers or ~35 cupcakes<br /><br />1 tablespoon unsalted butter<br />3 1/2 cups cake flour<br />1/2 cup unsweetened cocoa (not Dutch process)<br />1 1/2 teaspoons salt<br />2 cups canola oil<br />2 1/4 cups granulated sugar<br />3 large eggs<br />6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water<br />1 1/2 teaspoons vanilla<br />1 1/4 cup buttermilk<br />2 teaspoons baking soda<br />2 1/2 teaspoons white vinegar.<br /><br />1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.<br />2. Whisk cake flour, cocoa and salt in a bowl.<br />3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.<br />4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.<br />5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.<br /><br />Cupcake variation: Since this has been published, many readers have written in to express that it adapts well to cupcakes. The yield is approximately 35 cupcakes, with the liners filled only 3/4 of the way, and the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster.<br />Cocoa Notes<br /><br /> Some red velvet cakes have no cocoa, others have up to half a cup. The less cocoa, the brighter the red, and the less food dye is needed to give it the desired hue. This cake has more cocoa and quite a bit of red dye, but as you cans see from the picture, it is a real stand-out red. Feel free to use less, but make sure you dissolve it in 6 tablespoons of water to compensate for any moisture lost.<br /> Dutch versus Non-Dutched cocoa: This recipe uses baking soda, so it calls for non-Dutch-Processed cocoa. The reason is that Dutch-Process cocoa is neutral and will not react with baking soda, so it can only be used in 1) recipes with baking powder or 2) recipes with enough other acidic ingredients that will compensate for the lack of acidity. However, you’ll notice that this recipe has both vinegar and buttermilk in it, or quite a bit of acidity, leading me to wonder if either kind of cocoa could be used with success. I had non-Dutch on hand, so I used it, but if you only have Dutch and try this recipe, let us know if it works. Personally, I prefer the Dutched stuff because it usually is of a higher quality with a more delicate chocolate flavor.<br /><br />Cream Cheese Frosting<br />Adapted from several sources<br />Makes 6 cups<br />8 ounces cream cheese, room temperature<br />1/2 cup (1 stick) butter room temperature<br />3 cups confectioner’s sugar, sifted<br />1 teaspoon pure vanilla extract<br />Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.<br />Icing Notes:<br /><br /> Technique: Cake decorators will always tell you to ice a cake in two batches, first a “crumb layer” and then the more decorative one. Though I rarely bother, in this cake in particular, with its dark hue barely disguised by a thin layer of frosting, it is especially helpful. To do this, place a small amount of frosting on the cake and spread it over the entire surface that will be iced, thereby anchoring wayward crumbs in place so that they will not mess up the final product. A few minutes in the freezer or longer in the fridge will firm this up so that you have an ideal surface to build the real layer of frosting upon. (I did a rushed, half-assed one, hence the visible crumbs in the final product.)<br /> Quantity: The recipe here creates an amount of frosting that allows for a thin coat between and over the cake layers. I found it to have the ideal cake-to-frosting balance for this recipe. However, you might want to double the recipe if you prefer a more decadent, padded frosting layer.<br /><br /><br /><br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146247758/" title="photo sharing"><img src="http://farm7.static.flickr.com/6154/6146247758_d3ba954062.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146247758/">Mixing Red Velvet Cupcake</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146259452/" title="photo sharing"><img src="http://farm7.static.flickr.com/6072/6146259452_18c006a9a1.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146259452/">red velvet cupcake batter</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146263790/" title="photo sharing"><img src="http://farm7.static.flickr.com/6205/6146263790_d9a3237066.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 256px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146263790/">Red Velvet Cupcake </a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6145717587/" title="photo sharing"><img src="http://farm7.static.flickr.com/6168/6145717587_e0dd161ab0.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 260px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6145717587/">Red Velvet Cupcake with Cream Cheese Frosting</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146270562/" title="photo sharing"><img src="http://farm7.static.flickr.com/6152/6146270562_54b1bb2b69.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 261px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6146270562/">Red Velvet Cupcake with Cream Cheese Frosting</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span><br /></div></div></div></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-9168586207580877422011-09-18T00:11:00.010-04:002011-09-18T00:23:08.432-04:00Cumberland Island Camping Trip<div style="text-align: left; padding: 3px;"><div style="text-align: left; padding: 3px;">A few weeks after our trip to Carrabelle, we went camping on Cumberland Island. We had plans to go to Sapelo Island, but Hurricane Irene was headed towards the coast, and the island cancelled our reservations. It worked out well because Cumberland was amazing!<br /><br />The hurricane went by without much drama. The storm cooled the island down and caused some serious rip-tides, so we were not able to swim the first few days.<br /><br />We saw such amazing things! When we first got to the island we saw a manatee rolling around next to the ferry. The live oak canopy that protected the camp site was simply beautiful. The trees are caught in a permanent breeze from the Ocean and they all lean together.<br /><br />We went to the Dungeness ruins on the south part of the island and saw wild turkeys and horses. By far the most common animal was the raccoon (or crackoon).<br /><br />One night we sat on the dock with the forest ranger and watched shooting stars. Then we noticed the water glistening. It was full of bio-luminescent algae! When you run your fingers through the water, the algae light up like fireflies swarming around your hands.<br /><br />It was an amazing weekend, and I only took a few photos. Here they are:<br /><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099034622/" title="photo sharing"><img src="http://farm7.static.flickr.com/6076/6099034622_31181a0de0.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099034622/">Live Oak Canopy on Cumberland Island Georgia</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099023512/" title="photo sharing"><img src="http://farm7.static.flickr.com/6187/6099023512_6bc5152fe1.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099023512/">Live Oak Canopy on Cumberland Island Georgia</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6098504395/" title="photo sharing"><img src="http://farm7.static.flickr.com/6075/6098504395_26ff38bd0d.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6098504395/">Live Oak Canopy on Cumberland Island Georgia</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099055700/" title="photo sharing"><img src="http://farm7.static.flickr.com/6079/6099055700_d94dacf5da.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099055700/">Dungeness Ruins</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099078472/" title="photo sharing"><img src="http://farm7.static.flickr.com/6080/6099078472_55207b0e25.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 259px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6099078472/">Walking back to Sea Camp from dungeness ruins</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-66918816209576054022011-09-13T00:37:00.012-04:002011-09-13T00:44:17.441-04:00Tate's Hell State Forest,<div style="text-align: left; padding: 3px;">While we were staying in Carrabelle, John and I went into Tate's Hell State Forest. There's a stand of dwarf cypress trees that is simply amazing. No one is sure what dwarfed their growth, but the forest is prehistoric. We watched our second sunset from the Kendrick boardwalk and then hurried back to the car before seeing any wild cats or bears.<br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057468369/" title="photo sharing"><img src="http://farm7.static.flickr.com/6084/6057468369_5194a244c0.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057468369/">lilly pads in the black swamp</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057480303/" title="photo sharing"><img src="http://farm7.static.flickr.com/6200/6057480303_09ff78664c.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057480303/">Kendrick Boardwalk in Tate's Hell State Forest</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058021064/" title="photo sharing"><img src="http://farm7.static.flickr.com/6181/6058021064_a5f39a8171.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058021064/">Dwarf Bald Cypress Trees in Tate's Hell State Forest</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058034234/" title="photo sharing"><img src="http://farm7.static.flickr.com/6210/6058034234_aa6306be99.jpg" style="border: 2px solid rgb(0, 0, 0); width: 382px; height: 256px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058034234/">Dwarf Bald Cypress Trees in Tate's Hell State Forest</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058024334/" title="photo sharing"><img src="http://farm7.static.flickr.com/6205/6058024334_ed67742725.jpg" style="border: 2px solid rgb(0, 0, 0); width: 379px; height: 254px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058024334/">Peace in the cypress swamp</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058030032/" title="photo sharing"><img src="http://farm7.static.flickr.com/6085/6058030032_5d9ffebdd0.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058030032/">Kendrick Boardwalk in Tate's Hell State Forest</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p><br /></p><br /></div><p><br /></p><br /></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-12815020950412752442011-09-13T00:29:00.009-04:002011-09-13T00:35:39.025-04:00Sunset on Carrabelle beach<div style="text-align: left; padding: 3px;">We took photos of the sunrise, got breakfast at 2Al's, and then we slept for a few hours. We decided to go to 2Al's for dinner, because they are right next to a beach access. At 2Al's a couple gave us part of their red wine and headed off towards the beach.<br /><br />The sunset was just as gorgeous as the sunrise! We even got to see the full moon rise.<br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054543585/" title="photo sharing"><img src="http://farm7.static.flickr.com/6069/6054543585_6910881002.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054543585/">sunset on carrabelle beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057460215/" title="photo sharing"><img src="http://farm7.static.flickr.com/6062/6057460215_87025fd4a9.jpg" style="border: 2px solid rgb(0, 0, 0); width: 382px; height: 256px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057460215/">carrabelle beach sunset</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054557809/" title="photo sharing"><img src="http://farm7.static.flickr.com/6072/6054557809_18e05d0e94.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054557809/">hermit crab and sunset on carrabelle beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p>There were a ton of these hermit crabs all over the beach.<br /></p><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057435829/" title="photo sharing"><img src="http://farm7.static.flickr.com/6061/6057435829_79c9c852c1.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057435829/">sunset with sea oats and sail boat</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058003548/" title="photo sharing"><img src="http://farm7.static.flickr.com/6068/6058003548_5fa42ba6d6.jpg" style="border: 2px solid rgb(0, 0, 0); width: 287px; height: 428px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6058003548/">carrabelle beach moon rise</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p><br /></p></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-77252874896976429652011-09-13T00:19:00.003-04:002011-09-13T00:26:43.680-04:00Sunrise and Cypress Graveyard at Carrabelle Beach<div style="text-align: left; padding: 3px;"><div style="text-align: left; padding: 3px;">When we first get to the beach the sun had not come up yet. We got to see the colors get more and more intense as the sun rose.<br /><br /><span style=" margin-top: 0px;font-size:0.8em;" ><span style="font-size:100%;">Carrabelle beach has a cypress stump graveyard and we got a lot of good photos with the stumps (until the biting flies ran us off).</span></span><br /><br /><span style=" margin-top: 0px;font-size:0.8em;" ><span style="font-size:100%;">Then we went to 2Al's for breakfast. They had the most amazing pancakes! I don't know what they did to them, but I think they had melted butter and buttermilk rather than oil and butter. Amazing!</span></span><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054466709/" title="photo sharing"><img src="http://farm7.static.flickr.com/6078/6054466709_4461fd4ae2.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054466709/">Sunrise at Carrabelle Beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055068986/" title="photo sharing"><img src="http://farm7.static.flickr.com/6073/6055068986_09514830c9.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055068986/">Sunrise on Carrabelle Beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055052068/" title="photo sharing"><img src="http://farm7.static.flickr.com/6069/6055052068_fed2c0a989.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055052068/">Cypress Graveyard at Carrabelle Beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054505523/" title="photo sharing"><img src="http://farm7.static.flickr.com/6071/6054505523_e0c2e25714.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054505523/">Cypress Graveyard at Carrabelle Beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><br /></span></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-57485377234647437712011-09-13T00:05:00.002-04:002011-09-13T00:13:39.811-04:00Carrabelle Beach<div style="text-align: left; padding: 3px;"><div style="text-align: left; padding: 3px;"><div style="text-align: left; padding: 3px;">I took so many photos during this trip that I will make a few installments. John and I drove to Carrabelle Beach (on the panhandle) and arrived near sunrise. We drove down to the beach and caught the sunrise over the water. <br /><br />A lot of the photos involved feet/footprints/and hands so I figured I'd gather those all in the first post. <br /><br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055049152/" title="photo sharing"><img src="http://farm7.static.flickr.com/6206/6055049152_43a9e19782.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6055049152/">Sunrise and shell at carrabelle beach</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p>This is one of the hermit crab shells with the sunrise in the background.<br /></p><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054535551/" title="photo sharing"><img src="http://farm7.static.flickr.com/6191/6054535551_99f2b4de47.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6054535551/">sand spur in toes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p>I walked on the dunes to take a photo of a beach ball and was not paying enough attention (apparently) to the sand spurs. These actually made me bleed!<br /></p><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057441953/" title="photo sharing"><img src="http://farm7.static.flickr.com/6088/6057441953_b0ed4f1f2a.jpg" style="border: 2px solid rgb(0, 0, 0); width: 380px; height: 252px;" alt="" /></a><br /><span style="margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057441953/">my sandy toes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /></span><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057420527/" title="photo sharing"><img src="http://farm7.static.flickr.com/6085/6057420527_7159abb057.jpg" style="border: 2px solid rgb(0, 0, 0); width: 380px; height: 267px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057420527/">hobbit feet</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p><br /></p><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057446935/" title="photo sharing"><img src="http://farm7.static.flickr.com/6063/6057446935_c70447c744.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057446935/">dog and bird footprints</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057962574/" title="photo sharing"><img src="http://farm7.static.flickr.com/6074/6057962574_26bd760549.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/6057962574/">little girl's footprint in the sand</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p>There are more to come!<br /></p></div><p></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0tag:blogger.com,1999:blog-2499616196450070038.post-36677235817124901292011-08-01T12:09:00.008-04:002011-08-01T12:18:01.909-04:00Ugly Lemon Cupcakes<div style="text-align: left; padding: 3px;">I got my cupcake genius pans in the mail and was really excited to try them out. I'm kind of tired of car bomb cupcakes so I thought I'd use a lemon cake recipe that I really like. <br /><br />So, I got all my ingredients together, took a photo of my egg yolk flower and got to work.<br /><br /><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996091785/" title="photo sharing"><img src="http://farm7.static.flickr.com/6121/5996091785_718bac165a.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996091785/">Egg Yolks and lemons for lemon curd</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><span style="font-size:100%;">Unfortunately I forgot to account for the volume taken up by the silicone caps that keep the cupcakes hollow and my cupcakes overflowed. </span><br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996653610/" title="photo sharing"><img src="http://farm7.static.flickr.com/6131/5996653610_50f810898a.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996653610/">Lemon Cupcakes with Cupcake Genius pan</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><span style="font-size:100%;">Hence, the ugly cupcakes. That's OK, this is why I'm doing a trial run.</span><br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996101689/" title="photo sharing"><img src="http://farm7.static.flickr.com/6003/5996101689_eb5e4cb61f.jpg" style="border: solid 2px #000000;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996101689/">Ugly Lemon Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><span style="font-size:100%;">I filled them with the lemon curd, and remembered that lemon curd just soaks into the cupcake. Leaving it hollow after a few minutes. Once again, this is why I do trial runs.</span><br /><br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996661934/" title="photo sharing"><img src="http://farm7.static.flickr.com/6122/5996661934_69fe729301.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996661934/">Ugly Lemon Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><span style="font-size:100%;">See the little belly button?</span><br /><br /></span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996665208/" title="photo sharing"><img src="http://farm7.static.flickr.com/6126/5996665208_23d446efed.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5996665208/">Ugly Lemon Cupcakes</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.<br /><br /><span style="font-size:100%;">(no belly button)</span><br /></span></div><p>I did make about 1/2 dozen in a regular pan so I just poked holes in the top with tooth picks and let the curd soak in before I frosted the. In the future, this will be the method I use. No fancy pan required!<br /></p><p><br /><br />Lemon Layer Cake<br />adapted from : <a href="http://smittenkitchen.com/2007/09/layered-lemon-love/" rel="nofollow">smittenkitchen.com/2007/09/layered-lemon-love/</a> <br /><br />1-2-3-4 Cake<br />This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail. Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes (good to know, eh?)<br /><br />1 cup (2 sticks) butter, at room temperature<br />2 cups sugar<br />4 eggs (at room temperature)<br />3 cups sifted self-rising flour (sift before AND after measuring. Use a spoon to scoop flour into measuring cup)<br />1 cup milk (at room temperature)<br />1 teaspoon pure vanilla extract<br />Preheat oven to 325°F (original recipe was 350). Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).<br /><br />Lemon Curd<br />Adapted from The Joy of Cooking<br />From the Joy of Cooking: This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake.<br />8 egg yolks<br />1 1/2 cups sugar<br />1/4 cup (1/2 stick) butter<br />3 lemons, zest grated and juiced<br />Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken ever-so-slightly. Remove from heat and allow to cool. Cover and refrigerate it to thicken. This keeps, refrigerated, for about 1 week.<br /><br />Cream Cheese Lemon Frosting (from Better Homes and Gardens Cookbook)<br />6 oz cream cheese (softened)<br />1 tsp lemon juice<br />1/2 cup butter softened<br />4 1/2-3/4 cups sifted powdered sugar<br />1 tsp lemon zest<br /><br />Beat cream cheese, lemon juice, and butter until light and fluffy, gradually add 2 cups sifted powdered sugar. Add remaining between 2 1/2 and 2 3/4 cups of powdered sugar and beat until spreading consistency. Add lemon zest and mix.<br /><br /><br />Lemon Layer Cake Assembly: Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the top of the cake with the remaining filling. Frost top and sides of cake with frosting.<br /><br />Optional, but delicious: press sweetened coconut flakes into the frosting.</p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com2tag:blogger.com,1999:blog-2499616196450070038.post-1785564165980130882011-07-30T22:05:00.002-04:002011-07-30T22:19:25.893-04:00Lattice Top Apple PieLattice Top Apple Pie<br /><br />Filling<br />1/2 c sugar (for granny smith apples)<br />2T flour<br />½ tsp cinnamon<br />1/8 tsp nutmeg<br />pinch of cloves<br />3-4 lb apples (8-10 medium apples) peeled, cored and chopped. As many as you can fit in the pan.<br /><br />tbsp milk<br />cinnamon sugar<br /><br />Use two pre-packaged pie crusts, rolling them thin. Put one on the bottom of a deep pie crust leaving an inch or two around the edge. Fill with the apple filling. Roll out the other pie crust and cut into strips. Alternate strips across the top of the pie, weaving them together. Fold the extra dough over the edges of the lattice and pinch. Brush the top of the pie with some milk and then shake cinnamon sugar over the top of the pie.<br /><br />bake at 375 for 45-60 min<br /><br /><br /><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5850065652/" title="photo sharing"><img src="http://farm3.static.flickr.com/2789/5850065652_14d32f4522.jpg" style="border: 2px solid rgb(0, 0, 0); width: 380px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5850065652/">Lattice top Apple Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5849522375/" title="photo sharing"><img src="http://farm6.static.flickr.com/5062/5849522375_50f2f6dc84.jpg" style="border: 2px solid rgb(0, 0, 0); width: 381px; height: 255px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5849522375/">Lattice top Apple Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><div style="text-align: left; padding: 3px;"><a href="http://www.flickr.com/photos/queenofthemoodswingset/5992627138/" title="photo sharing"><img src="http://farm7.static.flickr.com/6128/5992627138_f88b1b4120.jpg" style="border: 2px solid rgb(0, 0, 0); width: 379px; height: 254px;" alt="" /></a><br /><span style=" margin-top: 0px;font-size:0.8em;" ><a href="http://www.flickr.com/photos/queenofthemoodswingset/5992627138/">Lattice Top Apple Pie</a>, originally uploaded by <a href="http://www.flickr.com/photos/queenofthemoodswingset/">queenofthemoodswingset2</a>.</span></div><p><br /></p>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com2tag:blogger.com,1999:blog-2499616196450070038.post-6070107453211181682011-07-30T20:13:00.009-04:002011-07-30T21:03:38.209-04:00Indiana County Covered BridgesI visited my family in Home, PA. and went to see three of the covered bridges in Indiana County. The Kintersburg bridge is named after my grandmother's family (the Kinter's).<br /><br />Kintersburg Bridge<br /><br /><a href="http://4.bp.blogspot.com/-acEUkngVYas/TjSgOIuBj7I/AAAAAAAAAoA/ZLYNGQ-u-nc/s1600/DSC_3755.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-acEUkngVYas/TjSgOIuBj7I/AAAAAAAAAoA/ZLYNGQ-u-nc/s320/DSC_3755.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635305198466469810" border="0" /></a><a href="http://4.bp.blogspot.com/-S85q66c3DCY/TjSi57Ne4jI/AAAAAAAAAoQ/LRdfebXDRJw/s1600/DSC_3756.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-S85q66c3DCY/TjSi57Ne4jI/AAAAAAAAAoQ/LRdfebXDRJw/s320/DSC_3756.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635308149777818162" border="0" /></a><br /><br />Harmon's Bridge<br /><a href="http://1.bp.blogspot.com/-eC0FwvkRqs8/TjShQn94nxI/AAAAAAAAAoI/XbkrBc5RB3Q/s1600/DSC_3774.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-eC0FwvkRqs8/TjShQn94nxI/AAAAAAAAAoI/XbkrBc5RB3Q/s320/DSC_3774.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635306340725858066" border="0" /></a><a href="http://1.bp.blogspot.com/-bUvJftvXU9U/TjSj9yFP_7I/AAAAAAAAAoY/UaIADYD9KqI/s1600/DSC_3775.jpgbbl.jpgbbl_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-bUvJftvXU9U/TjSj9yFP_7I/AAAAAAAAAoY/UaIADYD9KqI/s320/DSC_3775.jpgbbl.jpgbbl_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5635309315558473650" border="0" /></a><br /><br />Trusal Bridge<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bOgB_JWracs/TjSfq36M5iI/AAAAAAAAAn4/elF2Ce44XEE/s1600/DSC_3780.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-bOgB_JWracs/TjSfq36M5iI/AAAAAAAAAn4/elF2Ce44XEE/s320/DSC_3780.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635304592658720290" border="0" /></a><br /><a href="http://1.bp.blogspot.com/-Rk718ayNae4/TjSkxKdSXAI/AAAAAAAAAog/WZ84ZeU4tvA/s1600/DSC_3782.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-Rk718ayNae4/TjSkxKdSXAI/AAAAAAAAAog/WZ84ZeU4tvA/s320/DSC_3782.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635310198275070978" border="0" /></a><a href="http://4.bp.blogspot.com/-AHqWcCTljSg/TjSnXAcZjII/AAAAAAAAAoo/Jh4AAzhVa0Q/s1600/DSC_3784.jpgbbl.jpgbbl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-AHqWcCTljSg/TjSnXAcZjII/AAAAAAAAAoo/Jh4AAzhVa0Q/s320/DSC_3784.jpgbbl.jpgbbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5635313047445277826" border="0" /></a>Elizabethhttp://www.blogger.com/profile/05086421475411711941noreply@blogger.com0