tag:blogger.com,1999:blog-67922775393986194022024-03-04T23:22:45.949-08:00Bake It With Booze!The idea started after post-xmas cookie extravaganza and making cucidati, the Italian version of a fig newton on steriods. It called for brandy in the filling...Yum. Then, champagne cupcakes, whiskey cake, and chocolate stout cupcakes with bailey's frosting. Get the idea? So, the concept was born: Bake It With Booze! We'll post recipes and pics of baked goods, desserts only please, that we've tried and loved. We're so lucky to bake for our family and friends, and they are too! Manga!Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-6792277539398619402.post-20307403220451187382016-08-10T17:28:00.000-07:002016-08-10T17:28:20.776-07:00International Food Blogger Conference 2016, Part 1<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdHxWWKnHSVCrcMZ0nsBrO-skZ59YuAoQe8MnW8PJYklgvkcMrnshiBrxDe8Xawg_1UsYQ2anF4mEYO1bolhmaG9ro-CozKoun9Rog5t4QzGR2tzm6KLld3TVJ7abYjKduK-ZcGFQ8aI/s1600/IFBC+conf+photo.png" imageanchor="1"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdHxWWKnHSVCrcMZ0nsBrO-skZ59YuAoQe8MnW8PJYklgvkcMrnshiBrxDe8Xawg_1UsYQ2anF4mEYO1bolhmaG9ro-CozKoun9Rog5t4QzGR2tzm6KLld3TVJ7abYjKduK-ZcGFQ8aI/s640/IFBC+conf+photo.png" width="640" /></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">The last weekend in July we attended out 1st EVER food blogger conference, right here in River City! It was so much more than we expected - 3 days full of great blogging information and inspiration. This year's theme was Farm-to-Fork and where else in the whole wide world could we do that in any other place than right here in Sacramento. We are SO lucky to be surrounded by an amazing agricultural region producing an abundant variety of fruits, vegetables, meats, cheeses, wines and much more. You name a food and you can bet that the Sacramento and San Joaquin Valleys produce it. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">And, did we mention THE FOOD? Let's just say that from the moment we walked in until the moment we walked out, we never went hungry! We sampled some of the best food made in Sacramento from well known restaurants to artisan food crafters. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">This is the first part of our 3 part post on the conference showcasing what we saw, what we ate and why we're heading back next year! P.S. We're the lucky ones who get to attend in our home town again next year!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Our Keynote speaker for the first session was John Ash, an nationally recognized chef and food writer - "Father of Wine Country Cuisine." He had wonderful stories of meeting great culinary icons, like Julia Child and MFK Fischer. He spoke about 'ethical food' and how diversity is what's more healthy where buying local is so important. And, even if your garden is small he implored, "Grow something!"</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigmFIpXPxpRS9TY8ADmAnuXfuLjkhYHd_RVp41GrPbCUY2CCQUOddZqG2n6qXRoIwAzOn30W2UcQHotdUaCVly7QJmWWEvJ02AcoJjzc2Kts41_Z5-dUEQAuJo-BbtWF5-zZ0NIhuj-c/s1600/intro+John+Nash.JPG" imageanchor="1"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigmFIpXPxpRS9TY8ADmAnuXfuLjkhYHd_RVp41GrPbCUY2CCQUOddZqG2n6qXRoIwAzOn30W2UcQHotdUaCVly7QJmWWEvJ02AcoJjzc2Kts41_Z5-dUEQAuJo-BbtWF5-zZ0NIhuj-c/s320/intro+John+Nash.JPG" width="320" /></a> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Next up was a panel discussion with local Sacramento bloggers about growing your blog business. It was a great discussion for bloggers interested in branching out into their communities and using their blogs for community outreach. Really showed how a passion for food can become a passion for helping your community.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8J9NkGKwmOtobzIeyqJ-BAuLON_Cj0g0fpOP14fSDaOBWkycN1ND4z-ilLDRc-71S1_38Xt5VrfVIqqhWfCakpXhLWizYg5BIjWAYRptl6OHb5p-3O8qxJLmZdMobQ_tmOvmDbn_PUk/s1600/Sac+Blogger+build+your+business.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8J9NkGKwmOtobzIeyqJ-BAuLON_Cj0g0fpOP14fSDaOBWkycN1ND4z-ilLDRc-71S1_38Xt5VrfVIqqhWfCakpXhLWizYg5BIjWAYRptl6OHb5p-3O8qxJLmZdMobQ_tmOvmDbn_PUk/s320/Sac+Blogger+build+your+business.JPG" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Next up was the Taste of Sacramento Culinary Fair, Expo and Gift Suite...Did we mention THE FOOD? I've been to some conferences in my day, but nothing compared to this event! Basically, all these great restaurants and brands shared their favorite fare and libation. Here are just a few of the yummy things we 'sampled' to our hearts content! </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Local About A Bite confectionery sampled some amazing little treats that were BIG on flavor! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMajhf6ykn70bnnLU0kaStmU3g6ACe4-4ueC1rTcgVmxN3LHffkWvxSDRQTTZkHRpsWm8AgnS42OSyiJtNLF5K4BpidN95kuUuUaLE4sF6jZqksgbu3NHgQD6UoY7KhPrury_WmJKJrE/s1600/About+a+Bite%252BSWAG+%25282%2529.JPG" imageanchor="1"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMajhf6ykn70bnnLU0kaStmU3g6ACe4-4ueC1rTcgVmxN3LHffkWvxSDRQTTZkHRpsWm8AgnS42OSyiJtNLF5K4BpidN95kuUuUaLE4sF6jZqksgbu3NHgQD6UoY7KhPrury_WmJKJrE/s320/About+a+Bite%252BSWAG+%25282%2529.JPG" width="320" /></a> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Lindsay Olives celebrated their 100th year with us! We just couldn't say 'no'!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rmym-C6XL5iu0EnTfu8fDzkw9KRX63zPfqBKsqeYor0p3tGc6d_yw9xRP_dLWulZu_JGbtAhUvDFSdnu_mgZrkBQUuAG87LDo_PnAlFXv_c21Nt7DOm1l953v71TMpKcoJUipLyOGz0/s1600/Lindsay+Olives+Martini+Bar.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rmym-C6XL5iu0EnTfu8fDzkw9KRX63zPfqBKsqeYor0p3tGc6d_yw9xRP_dLWulZu_JGbtAhUvDFSdnu_mgZrkBQUuAG87LDo_PnAlFXv_c21Nt7DOm1l953v71TMpKcoJUipLyOGz0/s320/Lindsay+Olives+Martini+Bar.JPG" width="255" /></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Okay, so basically there was this table with these bags and all this stuff...So many great things to sample...California almonds, pistachios, figs, walnuts and so much more! </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEyHZ9XcgV6HA5PA5sS0rnz40MYXW61YjEZ3mBedNiPOff0nxXWITMt9L7J8YVirDzpRlPON9QmbSN1DAUDjZTxztvFqczbWINmBs-y6AK-9yUJ7Zu8Cx3NwmRhhhDHMQSLiaVFcf-Ns/s1600/Treats.JPG" imageanchor="1"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEyHZ9XcgV6HA5PA5sS0rnz40MYXW61YjEZ3mBedNiPOff0nxXWITMt9L7J8YVirDzpRlPON9QmbSN1DAUDjZTxztvFqczbWINmBs-y6AK-9yUJ7Zu8Cx3NwmRhhhDHMQSLiaVFcf-Ns/s320/Treats.JPG" width="320" /></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Day 2 started with some great sessions including Lifestyle Foods, Farm to Glass and Tea & Dim Sum. We learned that life is short so eat well and exercise. We learned that the oldest apple tree in California is 140 years old. We learned to sample (ha!) some AMAZING cider. And, we learned that tea is fermented (I didn't know that...I don't drink much tea)! </span></span><br />
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<span style="font-family: arial, helvetica, sans-serif;">The day ended with this AMAZING dinner hosted by the City of Sacramento. It was so hot during the day, but the delta breeze started its way to us about mid-meal. It was so beautiful and so elegant. Made us very proud of our Farm-to-Fork Capital on the Sacramento River. We'll let the pictures tell the story...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Day 3 was a short morning before we all headed back home with a few sessions that peaked our interest: Learning About Corporate and Professional Blogging and #Sipping Social Trends. The latter giving us some much needed (IMO) inspiration for taking our blog to possibly a new or different level of creativity. We're hoping that showcasing the libation a bit more will help elevate our baking and our posts. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KH2PZCsi4VAlcoSzYcyzdCmwxSH0KqytCjydARt9S3rXB8AbL9Bd4MFSH5Y9P04toSNPCcE8gl6qTk8Gk0x4GVxfsakMkz_D9soZMTV5O56ePChPAVOZw_YyelKWmmYow5_Y9na4M4g/s1600/Sipping+Social+Trends.JPG" imageanchor="1"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KH2PZCsi4VAlcoSzYcyzdCmwxSH0KqytCjydARt9S3rXB8AbL9Bd4MFSH5Y9P04toSNPCcE8gl6qTk8Gk0x4GVxfsakMkz_D9soZMTV5O56ePChPAVOZw_YyelKWmmYow5_Y9na4M4g/s320/Sipping+Social+Trends.JPG" width="320" /></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">We're so excited to get back to blogging...It's been hit and miss for us as it's been a busy few years for the both of us, but we've never left our blog or our followers! And, look, Jacqueline made some very important connections with our new favorite cider brand: Gower's Heirloom Ciders. I'm so lucky to have her as my blog partner...</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp3_2GjUnEx36nDxQ2SjaTMq1Ji6vdSDfx3ESHJ2l6NjJM49Y-GF5Li6W9OVnNN9fsXuOWplWm_4ixVYBCWALH9AD5GvkinRpHQndi-LCeqtircWgHO2bnXmjiJFG6sKltQNZ4DAxb4Q/s1600/J+at+Gower%2527s.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp3_2GjUnEx36nDxQ2SjaTMq1Ji6vdSDfx3ESHJ2l6NjJM49Y-GF5Li6W9OVnNN9fsXuOWplWm_4ixVYBCWALH9AD5GvkinRpHQndi-LCeqtircWgHO2bnXmjiJFG6sKltQNZ4DAxb4Q/s320/J+at+Gower%2527s.JPG" width="240" /></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Stay tuned for more cool stuff in Post 2 of #IFBC 2016!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Cheers!</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Jacqueline and Ellen</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><i>Disclaimer: These are solely our opinions and we were not directly compensated for these posts. However, we were asked to publish 3 posts about our experience to qualify for a discounted rate on our conference fee. </i> </span></span><br />
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-29026554242050619542016-07-02T16:24:00.000-07:002016-07-02T16:26:40.545-07:00Nectarine Raspberry Crisp with Limoncello So, I just realized that I'm going to a food blogger conference in a couple of weeks, and I haven't actually blogged about food in awhile! I'm failing miserably as a Midtown hipster. To rectify the situation, I rousted my fiancé out of bed and spirited him off to the hipster mecca: the Midtown Sacramento farmers market. We bought homemade organic dog cookies, collard greens (fiancé wrinkled his nose at that, until I told him I'd be cooking it in bacon), nectarines, and raspberries. Oh and we did some wine tasting too - we discovered that Heringer Estates in nearby Clarksburg makes an excellent Malbec, so we got a bottle of that, too. Then it was time to sherpa everything home and bake!<br />
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We're having a BBQ tomorrow with the fiancé's family, and I decided to bring fiancé's favorite: peach - raspberry crisp (with nectarines, because I don't actually like peaches... Texture thing... Fuzz...usually when I make something that involves peaches, I use nectarines).<br />
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So, this is a super easy recipe. There is minimal fuss (and no fuzz) involved.<br />
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I sliced up about six nectarines (skin on, because no fuzz or fuss) and placed them in a 9 x 11 casserole dish that had been coated with butter, then dumped in a 12 oz container of (washed) raspberries.<br />
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Pretty, huh?</div>
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To create a juicy syrup and keep the nectarines from drying out, I mixed half a cup of limoncello with a teaspoon of cornstarch and poured that over the nectarines and raspberries. </div>
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Next, I melted one stick of butter (unsalted, because that's what I always buy, but salted would be fine too). And I went ahead and browned it, because yum. And then I threw in a teaspoon of vanilla, so my kitchen was smelling pretty incredible. Next, I combined one cup of rolled oats, half a cup of sugar, half a cup of flour, and a teaspoon of salt in a mixing bowl, then poured in the melted butter and mixed until it came together in a crumbly consistency. </div>
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That buttery goodness got sprinkled over the nectarines and raspberries. Then I chopped up another two tablespoons of butter and sprinkled that on top too, for good measure. </div>
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This went into a 400-degree oven for about 35 minutes. The time might vary depending on how much fruit you're starting with, elevation, etc. but you know it's done when the fruit mixture is bubbling and the crumble is golden brown and crispy.<br />
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Now if this can just make it til the party tomorrow...<br />
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/07020433405736159273noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-37320544549481737272015-03-17T17:45:00.001-07:002015-03-17T17:45:45.919-07:00Irish Car Bomb Twinkies®<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZD4BUqjxiGIwj0Yl5yb3PdcFRH_cls3ErvoUbdMfzkgHUhwhxhSazMkHXQinkYWaSmhAMzx7F7ZbKl9cej70lqN8_VisxtmHQ1-NLuDRbJCPvR6bWIuJxMD_jk3-FSK37b6FkgM7ouE/s1600/Irish+Car+Bomb+Twinkies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZD4BUqjxiGIwj0Yl5yb3PdcFRH_cls3ErvoUbdMfzkgHUhwhxhSazMkHXQinkYWaSmhAMzx7F7ZbKl9cej70lqN8_VisxtmHQ1-NLuDRbJCPvR6bWIuJxMD_jk3-FSK37b6FkgM7ouE/s1600/Irish+Car+Bomb+Twinkies.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy St. Patrick's Day! Irish Car Bomb "Twinkies" are the perfect end to your corn beef and cabbage celebration! These are made very similar to the cupcake varieties that you see on the internet with some adaptations: chocolate stout cake with a creamy chocolate whiskey filling and topped with an Irish cream glaze. A little bit dressed up and little bit down home. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've had these on my baking bucket list for a long, long time. I had wanted to make the cupcake version, but when Hostess announced that they would be closing up shop on Twinkies, I had to get the pan to make homemade Twinkies. The pan is called a "cream boat" pan. So, technically, these are Irish Car Bomb Cream Boats. No copyright issues there...And, i</span><span style="font-family: Arial, Helvetica, sans-serif;">f you remember, Jacqueline posted her delicious version of <a href="http://www.bakeitwithbooze.com/2012/12/grown-up-twinkies-with-rum.html">Grown Up Twinkies with Rum</a> a while back, too.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Moist chocolate cake that holds its shape well and can handle the filling of chocolate whiskey marshmallow cream. </span><span style="font-family: Arial, Helvetica, sans-serif;">Lots of great chocolate flavor in this beauties. </span><span style="font-family: Arial, Helvetica, sans-serif;">Once these are filled, they are topped with a Irish cream glaze. Booze of choice for these are <a href="http://www.tullamoredew.com/us-en">Tullamore D.E.W. </a>(no surprise!), <a href="http://www.baileys.com/en-row/home.html">Baileys Irish Cream</a> and <a href="http://bisonbrew.com/chocolate-stout/">Bison Organic Chocolate Stout</a>. Irish all around and I wouldn't do these any other way. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This was sort of a trial and error process for me. I tried to cheat and didn't prepare the pans with shortening and flour. Well, I sure learned my lesson and now have 14 'rejects.' Not very pretty but taste great. Good news is that the second attempt was a success. So, if you try these, prepare your pans the old-fashioned way or you will have lots and lots of chocolate cake crumbs to make some trifle or cake pops.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Trial and error aside, I will make these again. Now I know all their secrets and am excited to try different versions of Twinkies for adults! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Hope your St. Patrick's Day is grand! </span></div>
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<b><span style="font-family: Arial, sans-serif;">Irish Car Bomb Twinkies®<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif;">Makes 8 cakelets<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">[Note: I
doubled this complete recipe with great success.
Only 8 cakelets can be baked at a time.
The batter is stable at room temperature between batches. Also, you must grease and flour this pan or
you will only yield crumbs. Trust me.]<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">Cakelets<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif;">1 cup
all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">3/4 tsp
baking soda <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">3/4 tsp fine salt <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">8 Tbsp (1
stick) unsalted butter, melted<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">1 egg <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">1 tsp pure vanilla extract <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 cup
sugar <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1/3 cup
Dutch process cocoa powder, sifted <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2/3 cup Stout,
heated to boiling (microwave is fine)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">Chocolate Whiskey Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1/2 cup
salted butter, room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3/4 confectioners’ sugar, sifted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3 tbsp Dutch process cocoa powder, sifted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">7 oz marshmallow cream (1 jar)</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1/2 tsp
pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 tbsp
Tullamore D.E.W. (or other Irish whiskey)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">Irish Cream Glaze<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 cup confectioners’
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 tbsp
salted butter, melted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3 tbsp
Baileys (or other Irish cream)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 tbsp
cream or milk (more if needed)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">Sprinkles,
optional<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">To make the cakelets<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1. Have all
the ingredients at room temperature. Preheat the oven to 325°F. Generously
grease and flour an 8-well cream boat pan (an absolute must, do not use cooking
spray). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2. In a
medium bowl, sift together the flour, baking soda and salt and set aside.</span><span style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">In a small bowl, whisk together the butter,
egg and vanilla and set aside.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3. </span><span style="font-family: Arial, sans-serif;">In a
large bowl of a stand mixer with the whisk attachment (or use a large bowl and whisk),
whisk together the sugar and cocoa powder. Whisk in the boiling stout and mix
well; then whisk in the butter mixture. Add the flour mixture in two additions,
whisking until smooth with no lumps of flour between additions. </span><span style="font-family: Arial, sans-serif;">The batter will be very runny.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">4. </span><span style="font-family: Arial, sans-serif;">Divide
the batter, into the prepared pan, among the wells to about 1/2 inch from the
top of each well. It’s about 4 ounces for each cakelet well.</span><span style="font-family: Arial, sans-serif;"> </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">5. Bake for 18-22 minutes or until the cakelets
spring back when touched and a toothpick inserted into the center comes out
clean.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">6. Transfer
the pan to a wire rack and let the cakelets cool for 10 minutes. Invert the pan
onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets
cool completely.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">To make the chocolate whiskey filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1. In the
bowl of a stand mixer with the whisk attachment, beat together the butter, confectioners’
sugar and cocoa until light and well combined, about 3 minutes. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2. Add the marshmallow cream, vanilla and
whiskey. Beat until light and fluffy,
about 3 minutes, scraping the bowl as needed.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3. Place the
filling in a pastry bag fitted with a Bismark tip.</span><span style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">Turn the cakelets upside down. Insert the tip
1 inch into the bottom of a cakelet. Gently squeeze the filling into the
cakelet while slowly withdrawing the tip. Repeat in two more places along the
bottom. </span></div>
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<span style="font-family: Arial, sans-serif;">4. Turn the cakelet over so that the filling holes are on the underside
and place on a wire rack that fits into a sheet pan (lined with parchment paper). Repeat with the remaining cakelets and filling. Refrigerate
while you make the glaze.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, sans-serif;">To make the Irish cream glaze<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">In a
medium bowl using a small whisk or spoon, combine the glaze ingredients and mix until smooth. Add more cream as needed to achieve a thick
and runny consistency. With a spoon,
pour the glaze over each cakelet allowing the glaze to run down the sides. Decorate as desired. These can be kept at room temperature for a few days, then refrigerate if needed.<span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: x-small;">Adapted
from Williams-Sonoma Kitchen for <a href="http://www.williams-sonoma.com/recipe/chocolate-cream-boat-cakelets.html">chocolate
cream boat cakelets</a>.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQF-HxBWOTbpv1PJwoBqUUFcw8wKOcOkcYvtZqmUpIOCny3VK9x_APsJ44vKKgSvU8a4KBtH-YCcjPVEnaA0n2YzeQAvtmMXR6jAQbPf7r-HTl8kMZLEjhX5fSkoVQIb_JYR2bYjhm4pw/s1600/DSCN4779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQF-HxBWOTbpv1PJwoBqUUFcw8wKOcOkcYvtZqmUpIOCny3VK9x_APsJ44vKKgSvU8a4KBtH-YCcjPVEnaA0n2YzeQAvtmMXR6jAQbPf7r-HTl8kMZLEjhX5fSkoVQIb_JYR2bYjhm4pw/s1600/DSCN4779.JPG" height="277" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;">Cheers to you all!</span></div>
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<span style="font-family: Arial, sans-serif;">Ellen</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-91189287285401811212014-10-31T14:13:00.000-07:002014-10-31T14:13:44.013-07:00Halloween Hazelnut Checkerboard Cake<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjB4pRvo6tqPgazm3BMukRMnRpIIbwu2JrOlHpYrAPIOZ-PHu5x0XteDF2pMqgL5DsPuS7esmepRnAPpZ4is6qAXDV7e2FqUs1ZfqcaB80PzUwQmXjo542tZ1S0mMnWfi9pVgURXYjrg/s1600/Halloween+Hazelnut+Checkboard+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjB4pRvo6tqPgazm3BMukRMnRpIIbwu2JrOlHpYrAPIOZ-PHu5x0XteDF2pMqgL5DsPuS7esmepRnAPpZ4is6qAXDV7e2FqUs1ZfqcaB80PzUwQmXjo542tZ1S0mMnWfi9pVgURXYjrg/s1600/Halloween+Hazelnut+Checkboard+Cake.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Happy Halloween from Bake It With Booze! Hope you're all enjoying the day replete with costumes and candy. It's going to rain here tonight, so I have no solid prediction on the number of Trick or Treaters...So glad I bought ALL that EXTRA candy since it is a Friday Halloween! Looks like my freezer will be happy with left overs...Oh, what to do! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
I've thought about this checkerboard patterned cake for a very long time. I knew I wanted to make it a theme or holiday cake so that I could get creative with the colors. I wanted a nice white cake recipe and a nice subtle flavor so I used <a href="http://www.frangelico.com/">Frangelico</a> instead of the traditional almond flavor. I knew I only wanted three layers. I first saw a checkerboard cake at Sprinkle bakes. It looked so fun, but perhaps a bit more anal retentive than I wanted to take on. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
In the end, it was so much more easy than I had anticipated. I just had to have a PLAN. And, like most of life, the 6 Ps prevailed: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Prior Preparation Prevents Piss-Poor Performance. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Read that first in a hiking magazine a life time ago. Still holds true today. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
I simply adore the Italian Meringue Buttercream! Not as difficult as I had thought, so I was pleased with the results. Very smooth, yet amazing stable at room temperature. Perfect for this cake...These Italians Rock!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
You can make this cake with no worries! Have all your ingredients and equipment ready, set aside some time so that you're not rushed, and enjoy what unfolds!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />
This cake was a huge challenge but one I was so thankful to have accomplished. Lots of oohs and ahhs from the folks at work, which is always nice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Happy Halloween!</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><b>Step-by-Step</b></b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>
</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare your pans greasing and flouring, then
lining with parchment. I never grease and flour the parchment for cakes and things always come out clean.</span><span style="font-family: Arial, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used cake wraps so that my layers would bake as evenly as possible. First, the wraps are soaked in water to ensure they don't burn in the oven and provide even heating around the cake pans. I used both <a href="http://www.kingarthurflour.com/">King Arthur Flour</a><span style="font-size: small;"> and </span><a href="http://www.wilton.com/">Wilton</a><span style="font-size: small;"> brands. IMHO, the KAF wraps worked much better.</span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prep the 3
medium bowls for mixing the 3 colors. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span><span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are just some of the ingredients you'll use...Seems like a lot, but all worth it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx6gnHtkwP0D_VygT25GfXTytoV8geHSi3ivvJHvSUFnHvzwqXPxhARxPyoPrINEdP8h5vp0tEE61CI7n46IJPTg-aUqQjVdh5RRi0Sy9of47oGXgFKYwqzArctFl1dNeApREFCpkkYg/s1600/DSCN4523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx6gnHtkwP0D_VygT25GfXTytoV8geHSi3ivvJHvSUFnHvzwqXPxhARxPyoPrINEdP8h5vp0tEE61CI7n46IJPTg-aUqQjVdh5RRi0Sy9of47oGXgFKYwqzArctFl1dNeApREFCpkkYg/s1600/DSCN4523.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Sift the dry ingredients. This time I used </span><a href="http://www.surlatable.com/product/PRO-16636/Nielsen+Massey+Pure+Madagascar+Vanilla+Powder">vanilla bean powder</a><span style="font-size: small;">, one of my newest ingredient finds. I've had my eye on this for quite some time, but at 11 bucks a bottle it was very steep. Luckily, I had a great </span><a href="http://www.surlatable.com/">Sur La Table</a> coupon and it only cost me a buck. Nice!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQodNnI21f69s0K2OAVEk5OcU8j_UcnwozuNaCik83EoRarQoPfSA4NDbeTpvvTjPdnJ1upFziX1KFjw6W6pthZluLcr_edbI7eWgvsVUKnKrKvfz_XJkTuxR7hVUNv2LH9lWU84myjPw/s1600/DSCN4516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQodNnI21f69s0K2OAVEk5OcU8j_UcnwozuNaCik83EoRarQoPfSA4NDbeTpvvTjPdnJ1upFziX1KFjw6W6pthZluLcr_edbI7eWgvsVUKnKrKvfz_XJkTuxR7hVUNv2LH9lWU84myjPw/s1600/DSCN4516.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the
bowl of a stand mixer fitted with the paddle attachment, mix all of the dry
ingredients on slow speed to blend. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpehE8AM62Gx7eu-pKMM1NOBiL6pGXhxPiEdzUXC1KOKoJCVKjNLgiaBFOAZfY8xsxAkLUtoL-uCzSM_RDdOyCuRDPaonY_DfWp8rtzuTTjFvDcam8x49N9WqVVIBDQSqESa3bEPPCFU/s1600/DSCN4517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpehE8AM62Gx7eu-pKMM1NOBiL6pGXhxPiEdzUXC1KOKoJCVKjNLgiaBFOAZfY8xsxAkLUtoL-uCzSM_RDdOyCuRDPaonY_DfWp8rtzuTTjFvDcam8x49N9WqVVIBDQSqESa3bEPPCFU/s1600/DSCN4517.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add the soft butter in large cubes and mix
until evenly crumbly, like fine damp sand. If the butter is very warm, it might form a paste. Mine happily did not.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4F8KLmvCj9EX2IfHexAz8GDLX6MXN_jUpl66hX0RlHMcWVqoL1Z0BkGfzHzmzFT-kiqvMU5gEiw06U90MrAQt_1I889BxRO_oHMYNU3AQ6mnutGgWRfdNxUbAXnyW7yRdMyAvlrwLb0/s1600/DSCN4526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4F8KLmvCj9EX2IfHexAz8GDLX6MXN_jUpl66hX0RlHMcWVqoL1Z0BkGfzHzmzFT-kiqvMU5gEiw06U90MrAQt_1I889BxRO_oHMYNU3AQ6mnutGgWRfdNxUbAXnyW7yRdMyAvlrwLb0/s1600/DSCN4526.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDpXf4Hlu5vX4C4c7pLWEV1t3HKG4UvotELWiLYJiZ5ruYTbqrJfIWAG_MjBiqwQSqInlhTo-CDkCEqSuTHg2Zjvijr5NOvU05CSjYJuMy_XjQsRDqFq4HCqCcmucib9krVkYdnlyMBY/s1600/DSCN4527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDpXf4Hlu5vX4C4c7pLWEV1t3HKG4UvotELWiLYJiZ5ruYTbqrJfIWAG_MjBiqwQSqInlhTo-CDkCEqSuTHg2Zjvijr5NOvU05CSjYJuMy_XjQsRDqFq4HCqCcmucib9krVkYdnlyMBY/s1600/DSCN4527.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Md5esPG3nuPlEtLz-BVl5LaQMhXVDJFsSo0eWCk9Tvgqax4P16iDPxwkm3FBg1pRs9quEIIfgGtivo_3l0lDmQLCsdyA3BN_396OqPqANGaXWLdpNA5a1sEd6pRl6OQqXLq0ODjQBNs/s1600/DSCN4529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Md5esPG3nuPlEtLz-BVl5LaQMhXVDJFsSo0eWCk9Tvgqax4P16iDPxwkm3FBg1pRs9quEIIfgGtivo_3l0lDmQLCsdyA3BN_396OqPqANGaXWLdpNA5a1sEd6pRl6OQqXLq0ODjQBNs/s1600/DSCN4529.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add the
egg whites (one at a time). I used the carton egg whites and they worked great.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloAvmTtVrIQWmBAY23jGTKG7Hljp9HRCJQwkCXZDFBkjTyqWhwjJr8fF2hh37LK6Oltu7IIWTGAaoB5Cp2iQQQCGTYERP1FzwkjyWcCuYe2ADpr10M45D4Y4hMqvOLqVc-3DpbMh_gSY/s1600/DSCN4521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloAvmTtVrIQWmBAY23jGTKG7Hljp9HRCJQwkCXZDFBkjTyqWhwjJr8fF2hh37LK6Oltu7IIWTGAaoB5Cp2iQQQCGTYERP1FzwkjyWcCuYe2ADpr10M45D4Y4hMqvOLqVc-3DpbMh_gSY/s1600/DSCN4521.JPG" height="294" width="400" /></a></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1zL7NgRznqbNyMxxzlZNrXBFKFovaVBhkSLpdE3hU2Utl4_rq8SQLV5E5fP9osGmn_YPeQgssdd8Px_qkBPDD-lxbqmnHsvfxPdUqlKTR576Xb0HyL7D1GdYOCk-8dajadXXCP3HCOM/s1600/DSCN4530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1zL7NgRznqbNyMxxzlZNrXBFKFovaVBhkSLpdE3hU2Utl4_rq8SQLV5E5fP9osGmn_YPeQgssdd8Px_qkBPDD-lxbqmnHsvfxPdUqlKTR576Xb0HyL7D1GdYOCk-8dajadXXCP3HCOM/s1600/DSCN4530.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Then add the whole eggs, beating well after each
addition. Scrape down the sides and bottom of the bowl after adding the egg
whites and each egg. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW31DQ5RStMTB9bTDIC4fNCamViCiMhD5OdoHUuYc-XQSUfuTyaJmB3YPiK5Xb4OdSk6zi04lGfGr7XtOVzwfp9EUphRmmNQCO72GjqVav-oBy_1jzmMBSGjiV5bU8BScdlElB4MKdlsQ/s1600/DSCN4532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW31DQ5RStMTB9bTDIC4fNCamViCiMhD5OdoHUuYc-XQSUfuTyaJmB3YPiK5Xb4OdSk6zi04lGfGr7XtOVzwfp9EUphRmmNQCO72GjqVav-oBy_1jzmMBSGjiV5bU8BScdlElB4MKdlsQ/s1600/DSCN4532.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">In a large
measuring cup, whisk the buttermilk, </span><a href="http://www.frangelico.com/">Frangelico</a>, and vanilla extract.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yZyDl1nI1ZrwT-HKOUm0a5lbbnPLFumWHltP32g3LY5I-v4XIcRniyyAXLB-l_j3zb1mH-MMlrNqeMBandoJO_yIY42FH12SINUoAE88K24zkhfFWinEbbKmsXY_3fLWMVAblw7g83A/s1600/DSCN4518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yZyDl1nI1ZrwT-HKOUm0a5lbbnPLFumWHltP32g3LY5I-v4XIcRniyyAXLB-l_j3zb1mH-MMlrNqeMBandoJO_yIY42FH12SINUoAE88K24zkhfFWinEbbKmsXY_3fLWMVAblw7g83A/s1600/DSCN4518.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add this
mixture, 1/3 at a time to the batter. Beat 1 minute after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl. It's a lot of batter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCF9vVqsuVRnY80c68Lf_TnNyUpDGPvQqv4hXxs6O_uerrbh8UqPH4j3gbuJUTAt3Hsu3_pyGCc-rlB_nHS-wDHA9W2XNjhyphenhyphenz4zFuBaypf7fgDdr4tQnyhQQ494pBSNlT2v4a-8O2aEI/s1600/DSCN4534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCF9vVqsuVRnY80c68Lf_TnNyUpDGPvQqv4hXxs6O_uerrbh8UqPH4j3gbuJUTAt3Hsu3_pyGCc-rlB_nHS-wDHA9W2XNjhyphenhyphenz4zFuBaypf7fgDdr4tQnyhQQ494pBSNlT2v4a-8O2aEI/s1600/DSCN4534.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I always know when it's a great baking day when Bella gets a good workout...This girl did a great job with this cake and especially the buttercream work. This is Bella with flour all over herself...Shameful! </span><span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0CKuCAqHxaL-Pk-j1nu4oRq0d2u4xqNuDG6Sx1oNSoD0JjJEnuGFJyS8VxlK-NqzPb7x64Luem4xvLRmP1Bb4CBv-gm0O-S3HobxcSnHygw9c-4wYAY6e0qN1XU7A1f_lRrhW_40EYg/s1600/DSCN4535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0CKuCAqHxaL-Pk-j1nu4oRq0d2u4xqNuDG6Sx1oNSoD0JjJEnuGFJyS8VxlK-NqzPb7x64Luem4xvLRmP1Bb4CBv-gm0O-S3HobxcSnHygw9c-4wYAY6e0qN1XU7A1f_lRrhW_40EYg/s1600/DSCN4535.JPG" height="321" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you’re
making the checkerboard pattern with the 3 layers, divide the batter equally
into 3 medium bowls. You will have about
3 1/3 cups of batter per bowl. Color
using gel or other food colors. Try to
not over beat the mixture as that will cause the final cake to be denser. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SMntRkBIrRAM8jnt2lbU7oXUiOHcM8MnXHi86a3eT6-T6vgZBPCJ_Xhapcjfo3iqIH79oVkI5IO9p_2kX0HJ2y1SojzjoZsXkIcRl0ivkquuxTYDlWmPQKkrIB-x5RupBRh_8q_464M/s1600/DSCN4537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SMntRkBIrRAM8jnt2lbU7oXUiOHcM8MnXHi86a3eT6-T6vgZBPCJ_Xhapcjfo3iqIH79oVkI5IO9p_2kX0HJ2y1SojzjoZsXkIcRl0ivkquuxTYDlWmPQKkrIB-x5RupBRh_8q_464M/s1600/DSCN4537.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL2MiKB_d9hD5w6QNGKery0554re4ETorgWyRQ02OaX-O9tgL47CfIh1CTaqVWjSgd1YP7D8auXFynbdHs75QScxh7J3BcSqSdw_e8FkEUe_mbX6tJZ0AhYwk8xKS3l0ccYmlXoC6xIU/s1600/DSCN4538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL2MiKB_d9hD5w6QNGKery0554re4ETorgWyRQ02OaX-O9tgL47CfIh1CTaqVWjSgd1YP7D8auXFynbdHs75QScxh7J3BcSqSdw_e8FkEUe_mbX6tJZ0AhYwk8xKS3l0ccYmlXoC6xIU/s1600/DSCN4538.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the
batter into the prepared pans and smooth the tops.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80e4QqcCJuwWFg0NNEjmkb6EvwlYYCV71MNF3BL4kdPSufhjUEqByYYTb1OdIxNg55T-Y_JbOfHN8mt5iMrguMewq3bEpZJoEWyQr79MXePtnvmUc1_57q3aVYfVm7zZ6ZNuYitc9aVo/s1600/DSCN4541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80e4QqcCJuwWFg0NNEjmkb6EvwlYYCV71MNF3BL4kdPSufhjUEqByYYTb1OdIxNg55T-Y_JbOfHN8mt5iMrguMewq3bEpZJoEWyQr79MXePtnvmUc1_57q3aVYfVm7zZ6ZNuYitc9aVo/s1600/DSCN4541.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake as directed, rotating the pans front-to-back after 20 minutes. The cakes are done when a toothpick inserted
into the center will come out clean. The green layer cooked faster as it was in the back of the oven. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqupnqmNwV1Mt_YRAxAIzbnrQIsGpRlDIvLv8Oqc3rKhaj5LqejcHQilp05PNhxmLClI75r8HcptyJA7V6oDidiFHVBQVoTShphD_2hiZYbFeYtKyOvjN1WfubNyKJaq_eXfxZ2sWdVk/s1600/DSCN4543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqupnqmNwV1Mt_YRAxAIzbnrQIsGpRlDIvLv8Oqc3rKhaj5LqejcHQilp05PNhxmLClI75r8HcptyJA7V6oDidiFHVBQVoTShphD_2hiZYbFeYtKyOvjN1WfubNyKJaq_eXfxZ2sWdVk/s1600/DSCN4543.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove
from the oven and let cool completed in the pans on a wire rack. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ujI1Kwm_Jx8jDMJiWJFMCGK4uJZtW62XdBohYk1C6JSKTaM2ct2E4_oaoKET0ZFkzLzHqyhXFV1jVe0EV0k4IP7TV_smp8IKos7xW48aggua2jPHUv1J-mpqr6cmiSm_XdlPGD0cFUo/s1600/DSCN4544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ujI1Kwm_Jx8jDMJiWJFMCGK4uJZtW62XdBohYk1C6JSKTaM2ct2E4_oaoKET0ZFkzLzHqyhXFV1jVe0EV0k4IP7TV_smp8IKos7xW48aggua2jPHUv1J-mpqr6cmiSm_XdlPGD0cFUo/s1600/DSCN4544.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Once the 3 layers have completely cooled,
removed from the pans leaving the parchment round on the bottom, and wrap in
plastic wrap. Refrigerate until well
cooled, about 2 hours. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove
the cakes from the refrigerator and with a small serrated knife cut out the 3
rings. The size of each ring will depend
on the diameter of your cakes. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wrap all the rings and circles in plastic wrap and refrigerate until ready to frost.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used an
8” cake round so that I would have checkerboards about 2” square. To achieve those dimension you will need a
circle for a 6” template and a 4" template.
My baked cakes were a bit smaller in diameter, so I had to adjust my circle
templates. <a href="http://www.sprinklebakes.com/2014/01/lemony-rainbow-checkerboard-cake.html">Sprinkle Bakes</a> has a great
step-by-step as well. She used a 6” cake
and leveled her cakes. I did not level
these cakes and it all worked out in the end.
Follow the pictures above or read through <a href="http://www.sprinklebakes.com/2014/01/lemony-rainbow-checkerboard-cake.html">Sprinkle Bakes instructions</a>.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the buttercream, start with your sugar mixture. I only took a photo of the new candy thermometer...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Follow the directions listed below and be sure to watch the 2 videos: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">From Eat Now Cry Later:</span></div>
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<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/6b_IHyjqO4A/0.jpg" height="266" width="320"><param name="movie" value="https://youtube.googleapis.com/v/6b_IHyjqO4A&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://youtube.googleapis.com/v/6b_IHyjqO4A&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">From Bakepedia:</span></div>
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<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/JSot7_5ibZA/0.jpg" height="266" width="320"><param name="movie" value="https://youtube.googleapis.com/v/JSot7_5ibZA&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://youtube.googleapis.com/v/JSot7_5ibZA&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As I mentioned, I didn't take photos of my process as I think these 2 videos are wonderful and can communicate the process better than I can. It was much easier than I had thought. And, you really do need to be patient as the meringue mixture beats and cools. It takes the fill time in the directions. But, I can also say that mine broke. I was able to easily get it back together and fluffy, just be extending the beating time once the butter was added. I didn't even worry that it would fail since the videos were so helpful.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the cakes from the refrigerator and as you assemble each layer, alternating the colored cake circles, spread a thin layer of buttercream
on the inside of each circle. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9M8ApZiQknzU5MPFMLbvMlxRJtXa7qSuNfccjvzx3QBU8LSbLwLbM6ErKsavrCryRifZ2hcxCsyA9yKYjBeGWqABLLu3SqvRBl2O8QfekhowjOhUBALRabWFDPl5U1hYsI-2dzWmUgs/s1600/DSCN4556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9M8ApZiQknzU5MPFMLbvMlxRJtXa7qSuNfccjvzx3QBU8LSbLwLbM6ErKsavrCryRifZ2hcxCsyA9yKYjBeGWqABLLu3SqvRBl2O8QfekhowjOhUBALRabWFDPl5U1hYsI-2dzWmUgs/s1600/DSCN4556.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the
alternating colored concentric circles to assemble the layers to achieve the final
checkerboard pattern.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Use a pattern to ensure you layer things correctly. </span><a href="http://www.sprinklebakes.com/2014/01/lemony-rainbow-checkerboard-cake.html">Sprinkle Bakes' is much more fancy</a>.</span><span style="font-family: Arial, sans-serif; font-size: small;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Frost the cake using the Italian meringue buttercream with about 1/2 cup of buttercream between each layer. Carefully move each layer and be careful to stack in the correct order to achieve the checkerboard patterns.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Smooth the buttercream on the sides and the top. Place about 1/2 cup of buttercream in a pastry bag fitted with a star tip and place stars along the top edge of the cake. You'll also have enough for starts on the bottom edge. Use sprinkles if desired.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I always desire sprinkles...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, the next day, I cut it...It was a thing of beauty! </span></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">This cake has a nice texture and great flavor. I baked this a bit longer than normal as I wanted the cakes to be sturdy enough to be cut and handled. I was very happy with the results as were the folks at work!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lB8UElYejXa6bLMCMuLw9GaVMENK0TX-qWzOPxEzMpnihhJP2vnlpWHN3p6EeocC1idG8jETL4zB-atF_lisetTboLv28P9fd_lYOG63oOWvjUE7Gtj312RQh22yEpINoj0T7WOWZkI/s1600/DSCN4633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lB8UElYejXa6bLMCMuLw9GaVMENK0TX-qWzOPxEzMpnihhJP2vnlpWHN3p6EeocC1idG8jETL4zB-atF_lisetTboLv28P9fd_lYOG63oOWvjUE7Gtj312RQh22yEpINoj0T7WOWZkI/s1600/DSCN4633.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Halloween
Hazelnut Checkerboard Cake</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 1,
8”, 3 layer cake *<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">About 16
to 20 servings<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from King Arthur Flour <a href="http://www.kingarthurflour.com/recipes/tender-white-cake-recipe">Tender White Cake</a></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups plus
2 tbsp cake flour, sifted <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2
cups superfine sugar <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2
tbsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp
fine salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp
<a href="http://www.surlatable.com/product/PRO-16636/Nielsen+Massey+Pure+Madagascar+Vanilla+Powder">vanilla bean powder</a> (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">18 tbsp
unsalted butter (2 sticks plus 2 tbsp), softened<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">5 large
eggs whites plus 2 whole large egg (I used 5 oz liquid egg whites from a
container for the 5 egg whites)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cups
buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
<a href="http://www.frangelico.com/">Frangelico</a> (Hazelnut liqueur)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp vanilla
extract **<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3
different colors of food color gel<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions
to bake the cakes</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat
the oven to 350°F. Prepare two 8" x 2" by greasing and flouring, then
lining with parchment. Note: Make sure your 8" round pans are at least
2" deep; if they're not, use two 9” pans.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Prep the 3
medium bowls for mixing the 3 colors.
Set aside.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. In the
bowl of a stand mixer fitted with the paddle attachment, mix all of the dry
ingredients on slow speed to blend. Add the soft butter in large cubes and mix
until evenly crumbly, like fine damp sand. If the butter is very warm, it may
form a paste. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Add the
egg whites (one at a time), then add the whole eggs, beating well after each
addition. Scrape down the sides and bottom of the bowl after adding the egg
whites and each egg.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">5. In a large
measuring cup, whisk the buttermilk, <a href="http://www.frangelico.com/">Frangelico</a>, and vanilla extract. Add this
mixture, 1/3 at a time. Beat 1 minute after each addition, until fluffy. Be
sure to scrape down the sides and bottom of the bowl.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">6. If you’re
making the checkerboard pattern with the 3 layers, divide the batter equally
into 3 medium bowls. You will have about
3 1/3 cups of batter per bowl. Color
using gel or other food colors. Try to
not over beat the mixture as that will cause the final cake to be denser. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">7. Pour the
batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9"
rounds, rotating the pans front-to-back after 20 minutes. The cakes are done when a toothpick inserted
into the center will come out clean.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">8. Remove
from the oven and let cool completed in the pans on a wire rack. Once the 3 layers have completely cooled,
removed from the pans leaving the parchment round on the bottom, and wrap in
plastic wrap. Refrigerate until well
cooled, about 2 hours. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">* To make the 2 layer version, follow this
recipe at King Arthur Flour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">** The
original recipe calls for the addition of almond extract, which I omitted. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions
to assemble the checkerboard layers</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Remove
the cakes from the refrigerator and with a small serrated knife cut out the 3
rings. The size of each ring will depend
on the diameter of your cakes. I used an
8” cake round so that I would have checkerboards about 2” square. To achieve those dimension you will need a
circle for a 6” template and a 4 inch template.
My cake was a bit smaller in diameter, so I had to adjust my circle
templates. <a href="http://www.sprinklebakes.com/2014/01/lemony-rainbow-checkerboard-cake.html">Sprinkle Bakes</a> has a great
step-by-step as well. She used a 6” cake
and leveled her cakes. I did not level
these cakes and it all worked out in the end.
Follow the pictures above or read through <a href="http://www.sprinklebakes.com/2014/01/lemony-rainbow-checkerboard-cake.html">Sprinkle Bakes instructions</a>.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Make the
Italian buttercream, as described below, and spread a thin layer of buttercream
on the inside of each circle. Place the
alternating colored concentric circles to assemble the layers to achieve the final
checkerboard pattern. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Italian
Meringue Buttercream </b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">From Bakepedia
(Dede Wilson video) and Eat Now Cry Later (recipe and video)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes
about 6 cups of buttercream, just enough for this cake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.bakepedia.com/italian-meringue-buttercream-recipe/">http://www.bakepedia.com/italian-meringue-buttercream-recipe/</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://eatnowcrylater.blogspot.com/2013/03/how-to-make-perfect-italian-meringue.html">http://eatnowcrylater.blogspot.com/2013/03/how-to-make-perfect-italian-meringue.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold;"><b>Ingredients for sugar
syrup mixture</b></span><br />
1 cup of sugar <br />
1/4 cup of water <br />
<br /><b>
Ingredients for the meringue</b><br />
5 extra large room temperature egg whites (do not use egg whites from a
container)<br />
1/4 cup of sugar <br />
3 1/2 sticks of softened butter (I use 2 sticks of unsalted and 1 1/2 sticks of
salted) <br />
up to 1/3 cup <a href="http://www.frangelico.com/">Frangelico</a><br />
1 tbsp of vanilla extract (optional) <br /><br /><b>
Directions to make the meringue buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a small saucepan, place the sugar and water
and swirl to combine. Affix a candy
thermometer into the mix. Heat on
medium heat the mixer boils and it reaches 245 to 250 degrees (hard ball
stage). As this mixer cooks, begin making your meringue. <br />2. In the bowl of a stand mixer fitted with the whisk attachment, beat your egg
whites on high until soft peaks form. Sprinkle in 1/4 cup of sugar on the top
and continue to beat until medium to stiff peaks form. Turn off mixer if the sugar
mixture is not at the desired temperature. <br />3. Once the sugar mixture has reached 245 to 250 degrees, remove from the stove. With the mixer on high, slowly pour in the hot
sugar syrup in a steady stream. Be careful to have the stream of sugar hit the
meringue mixture between the side of the bowl and the beater. If the mixture gets on the side of the bowl,
sugar crystals may form in the final buttercream. If the mixture gets on the beaters, hot sugar
will spray out and you will get burned. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Continue to beat the sugar-meringue mixture on
high for 10-12 minutes, or until your mixing bowl is cool to the touch. <b>Very cool to the touch.</b> <o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add in 2 sticks of unsalted butter first (a tbsp.
at a time), then add in the <a href="http://www.frangelico.com/">Frangelico</a>. Add in the salted butter and beat on high until
fluffy. Add in 1 tsp of vanilla extract (optional). <br />
<br />
<b>Notes</b>: <br />
If the butter is added before the mixing bowl is cool to the touch, the
buttercream will look soupy. If this happens, keep beating the mixture on
high until the mixture cools further and it comes back together and fluffy. If this doesn’t come back together after a
minute or so, place in the refrigerator until cooler and beat on high again.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">This is how I store my cut cakes: 2 pieces of wax paper on each cut side using the buttercream to keep the wax paper in place. This works so well to keep the cake moist and the frosting from getting all smashed. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gBwtiAGOt6odaOwjRcrt_6mEBaR5x4t8K4VYZlamGhx5qMdfgeHv-sygeSdkM1MR8IgQMxPattKY7Dhm5XIg8ZlvQRKkpvy3fRiHgCWsy5Cq0PmhLRyX99MjJXY7cCXQRgWXoJtrRew/s1600/DSCN4641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gBwtiAGOt6odaOwjRcrt_6mEBaR5x4t8K4VYZlamGhx5qMdfgeHv-sygeSdkM1MR8IgQMxPattKY7Dhm5XIg8ZlvQRKkpvy3fRiHgCWsy5Cq0PmhLRyX99MjJXY7cCXQRgWXoJtrRew/s1600/DSCN4641.JPG" height="400" width="373" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Yes, I'm anal retentive like that, too. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Cheers!</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Ellen</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-61383453135996612422014-10-26T16:26:00.000-07:002014-10-26T16:26:01.452-07:00Drunken Pumpkin Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k3Qh7YCEPNRcXnOKUg_4Umk01J2Bi2BiWh0v9JP6YbbpovUChMwjx8GlGWTmNw1r3mQvOye6PdY6n3W15yI8rKxCcVSLAs_Nn0d3_PKPGZJg0KS1ueSgODYKUJ0kMT6JeHBEUZ5ridA/s1600/Drunken+Pumpkin+Snickerdoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k3Qh7YCEPNRcXnOKUg_4Umk01J2Bi2BiWh0v9JP6YbbpovUChMwjx8GlGWTmNw1r3mQvOye6PdY6n3W15yI8rKxCcVSLAs_Nn0d3_PKPGZJg0KS1ueSgODYKUJ0kMT6JeHBEUZ5ridA/s1600/Drunken+Pumpkin+Snickerdoodles.jpg" height="262" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">These are not your grandma's <a href="http://en.wikipedia.org/wiki/Snickerdoodle">snickerdoodles</a>! Our cocktail twist on an old fashioned favorite: Drunken Pumpkin Snickerdoodles. </span><span style="font-family: Arial, Helvetica, sans-serif;">You've seen my <a href="http://www.bakeitwithbooze.com/2012/03/old-fashioned-snickerdoodles.html">"Old Fashioned" Snickerdoodles</a> from a few years ago. This time around, I used the same vintage cocktail flavors and brought them more modern and swingin' with the addition of that fall baking favorite, Pumpkin. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.bakeitwithbooze.com/p/about-us.html">Jacqueline</a> shared some <a href="http://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14">snickerdoodles</a> with me last week and I loved how her addition of applesauce made them soft and not thin and crumbly like in some snickerdoodle recipes. The apple was so subtle, but just a nice nuance. I have wanted to make a pumpkin version of my <a href="http://www.bakeitwithbooze.com/2012/03/old-fashioned-snickerdoodles.html">"old fashioned" snickerdoodles</a>, so the time was right with the cooler temperatures and the age-old hankerin' for the smell of cinnamon and pumpkin in the kitchen. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These are</span><span style="font-family: Arial, Helvetica, sans-serif;"> light and fluffy and almost cakey. If you like your snickerdoodles more chewy, you can reduce the number of eggs. There are lots pumpkin snickerdoodle recipes on the Internet that have no eggs and the result is very chewy. Also, as these have less cream of tartar than more traditional snickerdoodles, they won't have that distinctive taste...Something for which I was down graded on my entry to last year's state fair. The judges just didn't get my play on words, either, noting the name<a href="http://en.wikipedia.org/wiki/Old_Fashioned"> "Old Fashioned"</a> meaning my twist on cocktail meets cookie.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A combination that's sure to please both young and young at heart...The addition of the pumpkin makes them almost feel 'healthy,' while the addition of the white chocolate chips makes them a bit more elegant. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: center;">Who doesn't enjoy a good oldie but goody, right?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><b>Step-by-Step</b></b></span></div>
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<span style="font-family: "Arial",sans-serif;">Preheat your oven and get your pans all prepped. Next rustle up all your other ingredients and zest your orange.</span><br />
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<span style="font-family: "Arial",sans-serif;">In a medium
bowl, combine the dry ingredients and set aside. <o:p></o:p></span><br />
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<span style="font-family: Arial, sans-serif;">In a stand
mixer, beat the butter and sugar until light and fluffy. About 3 minutes. Scrape the bowl. </span></div>
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<span style="font-family: "Arial",sans-serif;">Add the eggs, one at a time, beating well
each time. Scrape the bowl. </span><br />
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<span style="font-family: Arial, sans-serif;">Add the pumpkin, <a href="http://www.jimbeam.com/">bourbon</a>, <a href="http://grand-marnier.com/">Grand Marnier</a>, maple syrup, <a href="http://www.angosturabitters.com/">bitters</a> and
orange zest*, and beat to combine. </span><br />
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<span style="font-family: "Arial",sans-serif;">Gradually add the flour mixture until combined.*</span><br />
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<span style="font-family: "Arial",sans-serif;">Add the white chocolate chips with the last bit of flour and finish by hand. </span><br />
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<span style="font-family: "Arial",sans-serif;">Cover the dough with plastic wrap and refrigerate
for 1 hour. You want it just to hold
together. <o:p></o:p></span><br />
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<span style="font-family: "Arial",sans-serif;">For the
coating, combine the sugar and spices in a small, shallow bowl. </span><br />
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<span style="font-family: "Arial",sans-serif;">Using a #40 scoop (1 1/2 tbsp), gently roll
the dough into balls (about 1 inch) in the palms of your hands. </span><br />
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<span style="font-family: "Arial",sans-serif;">Roll the balls in the sugar & spice mixture. I have found that if I drop the portioned-out balls in the cinnamon sugar mixture before I roll them into balls, then I get more control and less compaction of the dough. Why it has taken me 30 yrs to figure out...Who knows!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SRH8dFwsqevLV_AUj_RK3bCEDx8bGzAcmf3OjliRyABJvqrSlRJNyhvViBi8a49tD2Sbi-2nWQ0DEyhgc_YIKy2rUsFygi7TP5STB0J7LCeEq3RY9zqFKpyGfzzSaBI1PmI-fkWKrWg/s1600/DSCN4493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SRH8dFwsqevLV_AUj_RK3bCEDx8bGzAcmf3OjliRyABJvqrSlRJNyhvViBi8a49tD2Sbi-2nWQ0DEyhgc_YIKy2rUsFygi7TP5STB0J7LCeEq3RY9zqFKpyGfzzSaBI1PmI-fkWKrWg/s1600/DSCN4493.JPG" height="300" width="400" /></a></div>
<span style="font-family: "Arial",sans-serif;"><br /></span>
<span style="font-family: Arial, sans-serif;">Place 2 inches apart on the
prepared baking sheets. I placed 3 white
chocolate chips on top of each cookie just to make them pretty...I see the other bloggers doing this and it really does make them photograph better. Press down a bit to flatten
slightly. You can use the bottom of a
flat glass. I use my fingers...Works just fine. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aheisHLG2cQiI1ZNB8juovpUIlQ3_8ItbZdnj6w0yHJmKqFiZG4layCCHqoz5uWuUqMQlpgOEv8_xFe_bi1d3UJXCMxbdBpKaSPXKbLyHAr8fZZFCOFox_aTZUrh2v8aVAGHcaCa2P0/s1600/DSCN4494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aheisHLG2cQiI1ZNB8juovpUIlQ3_8ItbZdnj6w0yHJmKqFiZG4layCCHqoz5uWuUqMQlpgOEv8_xFe_bi1d3UJXCMxbdBpKaSPXKbLyHAr8fZZFCOFox_aTZUrh2v8aVAGHcaCa2P0/s1600/DSCN4494.JPG" height="311" width="400" /></a></div>
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<span style="font-family: "Arial",sans-serif;">Bake the
cookies for 8-10 minutes or until just set and still soft in the middle.** </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcypl_r-XmfCgwaXBTlWMqoASd66CTVMS7agXoCXoFrgWT_hKOQMBBgx7S-9LeAz6QA9_Qw6gO2r71ik4_lJY284IanUwLQOvryYokHj6hjC6JobjJ9ygY_3bqk0rn1Tq8LnWrLibVyk/s1600/DSCN4498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcypl_r-XmfCgwaXBTlWMqoASd66CTVMS7agXoCXoFrgWT_hKOQMBBgx7S-9LeAz6QA9_Qw6gO2r71ik4_lJY284IanUwLQOvryYokHj6hjC6JobjJ9ygY_3bqk0rn1Tq8LnWrLibVyk/s1600/DSCN4498.JPG" height="300" width="400" /></a></div>
<span style="font-family: "Arial",sans-serif;"><br /></span>
<span style="font-family: Arial, sans-serif;">Let sit
on the sheet for about a minute or until just firm enough to transfer. Too long and they will overcook. Transfer to a wire rack to cool completely. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are light and fluffy, almost cakey. I like them like this as a nice change from the traditional cream of tartar-flavored, thin and slightly chewy snickerdoodles of yore. Plus, I think the bourbon adds to the cakie-ness. I think you'll like this new cocktail twist on an 'old-fashioned' cookie classic!</span><br />
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<span style="font-family: Arial, sans-serif;"><b>Drunken Pumpkin Snickerdooodles</b></span></div>
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<span style="font-family: "Arial",sans-serif;">Adapted from <a href="http://www.annies-eats.com/2011/09/23/pumpkin-snickerdoodles/">Annie’s Eats</a><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">Makes about 4
1/2 dozen cookies<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif;"><b>Ingredients</b><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif;"><b>For the
cookies:</b><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">4 cups flour (3
3/4 to 4 cups depending on the size of your eggs)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">2 tsp baking
powder<o:p></o:p></span><br />
<span style="font-family: Arial, sans-serif;">1 tsp baking soda</span></div>
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<span style="font-family: "Arial",sans-serif;">1 tsp pumpkin
pie spice<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">1/2 tsp cream of tartar</span></div>
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<span style="font-family: "Arial",sans-serif;">1/2 tsp salt
(regular, not kosher)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1/2 tsp
cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 cup (2
sticks) unsalted butter, at room temp<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 cup sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1/2 cup dark
brown sugar (can use light)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">2 large eggs <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">2 tbsp <a href="http://www.jimbeam.com/">Bourbon</a> (I use Jim Beam)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">2 tsp <a href="http://grand-marnier.com/">Grand Marnier</a><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 tsp maple
syrup (do not use pancake syrup), optional<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">4 or 5 dashes
<a href="http://www.angosturabitters.com/">bitters</a><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 tbsp freshly
grated orange zest (not substitution)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 cup white
chocolate chips, plus more for top of each cookie<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif;"><b>For the
coating:</b><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1/2 cup sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 tbsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;">1 tsp pumpkin
pie spice<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></div>
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<span style="font-family: "Arial",sans-serif;">1. Preheat oven to
350 degrees and line 2 baking sheets with parchment paper. Set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">2. In a medium
bowl, combine the flour, baking powder, sod, spice, cream of tartar, salt and cinnamon. Set aside. </span></div>
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<span style="font-family: Arial, sans-serif;">3. In a stand
mixer, beat the butter and sugar until light and fluffy. About 3 minutes. Scrape the bowl. Add the eggs, one at a time, beating well
each time. Scrape the bowl. Add the bourbon, Grand Marnier, maple syrup, bitters and
orange zest,* and beat to combine. </span><br />
<span style="font-family: Arial, sans-serif;">4. Gradually add the flour mixture until combined, add the white chocolate chips and finish by hand. Cover the dough with plastic wrap and refrigerate
for 1 hour. You want the dough to just hold
together. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">5. For the
coating, combine the sugar and spices in a small, shallow bowl. Using a #40 scoop (1 1/2 tbsp) portion out the dough, then gently roll
the dough into balls (about 1 inch) in the palms of your hands. Roll the balls in the sugar & spice mixture. </span><br />
<span style="font-family: Arial, sans-serif;">6. Place 2 inches apart on the
prepared baking sheets. Place 3 white
chocolate chips on top of each cookie (optional). Press down a bit to flatten
slightly. You can use the bottom of a
flat glass. Fingers work too. </span></div>
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<span style="font-family: Arial, sans-serif;">7. Bake the
cookies for 8-10 minutes or until just set and still soft in the middle.** Let sit
on the sheet for about a minute or until just firm enough to transfer. Too long and they will overcook. Transfer to a wire rack to cool completely. Store between sheets of wax paper in a
container with a tight fitting lid. </span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif;">* I always put any citrus zest in towards the end of adding the wet ingredients; sometimes I put it in with the last of the flour which I did for these cookies. I do this so that the zest doesn't get stuck all over the beater. This is just one of my baking idiosyncrasies.</span><br />
<span style="font-family: "Arial",sans-serif;">** I always rotate my pans at the half way time
mark. <o:p></o:p></span><br />
<span style="font-family: "Arial",sans-serif;"><br /></span>
<span style="font-family: "Arial",sans-serif;">Happy Autumn!</span><br />
<span style="font-family: "Arial",sans-serif;"><br /></span>
<span style="font-family: "Arial",sans-serif;">Ellen</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-89696376161911055052014-09-09T13:35:00.000-07:002014-09-09T13:35:07.062-07:00Better than Pina Coladas Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-phkqOfq9R60/T0peV9wC0RI/AAAAAAAAAIo/g4KZnQFKneA/s1600/bts+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-phkqOfq9R60/T0peV9wC0RI/AAAAAAAAAIo/g4KZnQFKneA/s320/bts+3.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better Than Pina Coladas Cake</td></tr>
</tbody></table>
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.bakeitwithbooze.blogspot.com%2F">Pin It</a><br />
<br />
Last weekend, I visited my sister at school in LA. I'm still having trouble processing the fact that she is a senior, and in the middle of her LAST semester of college - because I feel like that makes me old. I've definitely been feeling old as of late. A couple weeks ago, the perfect storm of work stress, not sleeping, and winter weather combined into an overwhelming maelstrom and prompted me to get online and buy plane tickets. I think it was about 2 a.m. - I realized I really just needed a change of scenery - ASAP! As I clicked through travel blogs, gazing at pictures of palm trees and and singing to myself ("bring me two pina coladas - I want one for each hand. Let's set sail with Captain Morgan, though we'll never leave dry land") my plan came together: I definitely needed a change of scenery, fast. Preferably, beachy scenery accompanied by warmer weather and good company, and what better company than my sister??!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wuHyEBkHR6g/T0pfWQGyjVI/AAAAAAAAAIw/ck-7nbUD8M0/s1600/btpc+cake1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-wuHyEBkHR6g/T0pfWQGyjVI/AAAAAAAAAIw/ck-7nbUD8M0/s400/btpc+cake1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Troubles? I forgot 'em. I buried them in the sand.</td></tr>
</tbody></table>
We didn't have any pina coladas, but I had a great time touring her campus, seeing her college friends and meeting some new ones (not to mention completely freaking out a few that I'd never met before, who weren't quite sure for a minute which girl was their friend, and which one was the creepy clone/pod person...we kinda look alike), swapping funny stories about dorm life and sleepwalking, enjoying wonderful food, and soaking up sun on the beach. So much better than pina coladas! I think<a href="http://www.bakeitwithbooze.com/2011/09/pina-colada-cupcakes.html"> Ellen would agree :-)</a><br />
<br />
<a name='more'></a><br />
<br />
<a href="http://1.bp.blogspot.com/-jPAXC_RaBmY/T0pjqLfLhFI/AAAAAAAAAI4/mTnA0PBQEGc/s1600/btpc+cake10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jPAXC_RaBmY/T0pjqLfLhFI/AAAAAAAAAI4/mTnA0PBQEGc/s200/btpc+cake10.jpg" height="200" width="150" /></a>When I got home, I was feeling refreshed enough to post this recipe that I actually tested out quite awhile ago. It's loosely based on my Aunt Wanda's recipe for Better Than Sex cake. Whoa. Yeah, I know. Believe me, Pennsylvania women know how to bake. Last time I was in PA, visiting my family (and eating lots of pie...) my Aunt Wanda gave me a copy of her cookbook, which is a collection of recipes from women at her campground. You know how church functions and family reunions always have the BEST food? Some of it might sound a little odd at first (pretzel salad, anyone?) but once you give it a try, it makes perfect sense, and you wonder why you never thought of combining pretzels with strawberry Jell-O and whipped cream before! This cookbook is a collection of all those recipes, ranging from classic to comforting to adventurous. <br />
<br />
So, about this cake. This is a very easy, deceptively impressive cake. It requires a little planning ahead (which I always have a hard time with in terms of baking) for the whipped coconut cream, but there's nothing difficult about this recipe. You even get to use a mix! My modified recipe follows below:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4G4_eFQjodg/T0pk5UfCbqI/AAAAAAAAAJA/Nv8Z6D-iv_g/s1600/btpc+cake15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-4G4_eFQjodg/T0pk5UfCbqI/AAAAAAAAAJA/Nv8Z6D-iv_g/s320/btpc+cake15.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Group photo of all of the ingredients.</td></tr>
</tbody></table>
<u><b>Ingredients:</b></u><br />
<ul>
<li>1 box yellow cake mix (plus any ingredients listed on the box - I used Duncan Hines and listed those ingredients below, so if you're using a different brand, double-check and make adjustments as needed)</li>
<li>3 eggs</li>
<li>1/3 cup oil</li>
<li>1 can crushed pineapple (I only had pineapple rings, so I "crushed" them in my food processor, after draining and reserving the juice)</li>
<li>juice from pineapple (I got just under 1 cup) </li>
<li>1 can coconut milk (do not attempt with lowfat - it will not work!)</li>
<li>1 cup powdered sugr </li>
<li>3/4 to 1 cup shredded, sweetened coconut</li>
<li>2 Tbsp butter</li>
<li>3/4 cup sugar</li>
<li>Malibu rum (about 1/3 cup)</li>
<li>2 Tbsp Myers dark rum </li>
</ul>
<b><u>Instructions:</u></b><br />
Remember what I said about planning ahead for the whipped coconut cream? You need to put the unopened can of coconut milk in the refrigerator for about 8 hours (longer is fine), undisturbed. Just put it in there the night before, and the next day, when you open the can, you'll find that the coconut cream has solidified on top, and can be scooped out, leaving behind an inch or so of coconut water. We're after that very cold coconut cream. It helps if your mixing bowl is also cold - I recommend putting that in the 'fridge too. OK? We'll come back to the coconut cream later...<br />
<br />
Preheat the oven as directed on the box (Duncan Hines says 350).<br />
<br />
<b>CAKE:</b> In a large mixing bowl, combine cake mix, eggs, oil, pineapple juice, and Malibu rum. The cake mix calls for 1 & 1/3 cup of water, for which I substitute the pineapple juice and Malibu. Just combine those together in a large measuring cup and make sure it equals 1 & 1/3 cup. Easy. Mix it all together and bake as directed. I used a 13 x 9 glass pan, because of the simplicity and ease of transportation. You could definitely make cupcakes, or, I was thinking this would make a really cool layer cake, if you double the amount of coconut whipped cream frosting. <br />
<br />
<b>GLAZE:</b> While the cake is in the oven, combine the crushed pineapple, butter, and 3/4 cup granulated sugar in a saucepan. Boil until the mixture starts to thicken and becomes syrupy. For me, this took about 20 minutes on medium heat. Add 2 Tbsp Myers dark rum and boil for a few more minutes.<br />
<br />
When the cake is done (30 mins for me), poke holes with a bamboo skewer or toothpick, and then pour on the syrupy pineapple-rum concoction. Spread evenly, and let the cake cool COMPLETELY before you even think about frosting it.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-E9BfZRr5Fs4/T0pq1IWr_YI/AAAAAAAAAJI/IDt1GfafZMY/s1600/bts+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-E9BfZRr5Fs4/T0pq1IWr_YI/AAAAAAAAAJI/IDt1GfafZMY/s320/bts+5.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At this point, the cake is kind of a simplified version of a pineapple upside-down cake. You could just leave it at that.</td></tr>
</tbody></table>
<br />
<b>FROSTING:</b> Now, back to that coconut cream. Make sure everything is very cold before you get started - mixing bowl included. While you're mixing this up, it wouldn't hurt to put the (cooled) cake into the refrigerator. Open up the can of coconut milk (which, ideally, has chilled overnight, undisturbed) and scoop out the solidified coconut cream into the cold mixing bowl. Beat on high speed until soft peaks start to form. This will take longer than regular whipped cream, but the results will be similar. The peaks won't be quite as stiff, but beat long enough to give them a chance. Mix in the powdered sugar, first on low speed, then slowly increasing to high speed until completely incorporated and fluffy. I know it's tempting, but don't add any vanilla, rum, or any other liquid.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DGL3DP9IihA/T0ptaadVb6I/AAAAAAAAAJQ/BpkbUaj8usg/s1600/bts+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-DGL3DP9IihA/T0ptaadVb6I/AAAAAAAAAJQ/BpkbUaj8usg/s320/bts+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whipped coconut cream!</td></tr>
</tbody></table>
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Spread the whipped coconut cream frosting evenly over your cake. </div>
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Sprinkle coconut evenly over the cake. </div>
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And enjoy!</div>
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<a href="http://2.bp.blogspot.com/-7M_uGJ0paMs/T0puwJ7tDQI/AAAAAAAAAJo/wb6aU_VZCUU/s1600/btpc+cake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7M_uGJ0paMs/T0puwJ7tDQI/AAAAAAAAAJo/wb6aU_VZCUU/s320/btpc+cake8.jpg" height="264" width="320" /></a></div>
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<br />Anonymousnoreply@blogger.com7tag:blogger.com,1999:blog-6792277539398619402.post-69356104929055469552014-09-07T07:15:00.000-07:002014-09-07T07:15:52.453-07:00Bourbon Butterscotch Cashew Bars {with RaveReviews! Culinary Spirits}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgohFaa8ghgZ97lhh8q8p6Ix29Huz24l7J16dmo8FrPR9yrNUK0Fk0yHl5aTwnMyKgzAVgWV29FzPE5ftmYNZOYWUlac9PoqwfW7qt2XWMW6AlZA_nlzpxqgmlYWG1xswmx1WWnUXjgQ/s1600/Bourbon+Butterscotch+Cashew+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgohFaa8ghgZ97lhh8q8p6Ix29Huz24l7J16dmo8FrPR9yrNUK0Fk0yHl5aTwnMyKgzAVgWV29FzPE5ftmYNZOYWUlac9PoqwfW7qt2XWMW6AlZA_nlzpxqgmlYWG1xswmx1WWnUXjgQ/s1600/Bourbon+Butterscotch+Cashew+Bars.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Hello BIWB Posse and welcome back for <a href="http://en.wikipedia.org/wiki/National_Bourbon_Heritage_Month">National Bourbon Heritage Month</a>! It's been far too long since my last post. Let's just say, life has been full. Fuller than full, actually. Ever had a to-do-list that keeps growing and growing? Well, welcome to my world. Great news, though, is that I can see the end in sight. What better way to celebrate that "end-in-sight feeling" than to make some <b><i>luscious buttery bourbon bars</i></b>! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These bars are so good and not really that sweet, yet very rich and buttery. </span><span style="font-family: Arial, Helvetica, sans-serif;">I changed up the butterscotch caramel layer by adding a little butter and <a href="http://www.ravereviewspirits.com/">RaveReview! Bourbon Blend</a>. </span><span style="font-family: Arial, Helvetica, sans-serif;">Really, a bar that is the perfect combination of browned sugar, <a href="http://en.wikipedia.org/wiki/Bourbon_whiskey">bourbon</a> and butter.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Easy to pull together and, because butterscotch chips are used as the base, not as scary a making caramel from scratch. I love how these bars were soft and not runny, yet held their crust with a good crumb. All around, a keeper!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Have we talked about <a href="http://www.ravereviewspirits.com/">RaveReviews! Culinary Spirits</a>...Well, keep reading. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found this recipe on a baking blog that, I have to admit, I've rightly obsessed over this year. The blog is <a href="http://www.bakeorbreak.com/">Bake or Break</a>, created by Jennifer in NYC, where everything is so well photographed and baked that I just couldn't stop searching, post-after-post. I appreciate a baking blog where I know that the recipes will work AND that the finished goodies will be thoroughly baked and NOT RAW. Jennifer has wonderful recipes and great baking book reviews, so I highly recommend checking out her blog.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A huge <b><i>THANK YOU</i></b> to the wonderful folks over at <a href="http://www.ravereviewspirits.com/">RaveReview!</a> for providing us with a complete sampler pack of their culinary spirits. After careful research RaveReview! has developed spirits that are formulated just for baking and cooking. Genius! We here at BIWB have learned over the last 3 years that baking with booze is not as easy as it might look. Often times, the alcohol content of a particular spirit is too high for what we'd like to achieve in flavor and texture. With higher alcohol contents (40% and above), it's super hard to bring out the real flavors of the spirits. Too little booze often results in no flavor. Too much booze and the result can be an overpowered boozy finish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The way I see it, <a href="http://www.ravereviewspirits.com/">RaveReview! Culinary Spirits</a> are like the Goldilocks of the Bake It With Booze World: not too boozy, not too weak on flavor, but just right! We have 3 others culinary blends to give it a go, so you'll be seeing more of these again in the months to come. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Yes, it tastes as good as it looks. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Trust me.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First, get all your ingredients ready. I always really try to do this before I start a recipe. Although I ~think~ I'm carefully reading the recipe, I often times forget something. This time I forgot to dock the crust before baking. No big deal, but leaving out an ingredient can make all the difference in how your goodies will turn out.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dcuAMjgjy6axKX7nw9Y1GK4dAV8sBD4Wqx3_fzUDqeyH40-rGvafgkfRCtvtdHIJQPC81aweifucCk2T1jaSbCRuZAI-bVsc3mFZxZHBAz2Y-tlP-Fp4vmQq3ULqj4dXDYeTKyxgFVs/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dcuAMjgjy6axKX7nw9Y1GK4dAV8sBD4Wqx3_fzUDqeyH40-rGvafgkfRCtvtdHIJQPC81aweifucCk2T1jaSbCRuZAI-bVsc3mFZxZHBAz2Y-tlP-Fp4vmQq3ULqj4dXDYeTKyxgFVs/s1600/ingredients.jpg" height="400" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I only use <a href="https://www.guittard.com/our-chocolate/detail/butterscotch-baking-chips">Guittard butterscotch chips</a>. They are the only brand I can find where I live, so I'm lucky. You can also purchase them from <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> or buy directly from <a href="https://www.guittard.com/">Guittard</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven and prepare your pan. I used the foil method and it worked out great. Set this aside while you pull together the crust.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuegl3ut3RWY4MvFsn0R1CYInSHk5EGY5PCwmqWS_PlYwIHAVOcXTn934ZYP-zppX4bVKGwQhYgC5nzpLx7QO7CQ1M6WQ5NiECHcmTajz6Mf4OQT9ZiVl_qG9Hje11tBu5HhKBUd01mSk/s1600/DSCN4304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuegl3ut3RWY4MvFsn0R1CYInSHk5EGY5PCwmqWS_PlYwIHAVOcXTn934ZYP-zppX4bVKGwQhYgC5nzpLx7QO7CQ1M6WQ5NiECHcmTajz6Mf4OQT9ZiVl_qG9Hje11tBu5HhKBUd01mSk/s1600/DSCN4304.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make the crust in a stand mixture. Beat the butter, brown sugar, and 1 tbsp Bourbon on medium speed for about 2 minutes. Just mix until well combined (not light and fluffy). Decrease the mixer speed to low and add the flour mixture in large spoonfuls. Mix just until combined. I forgot to photograph this part, but it's very similar to making cookie dough.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Next, lightly press the dough evenly into the pan. Don't press too hard or your crust will be tough. Just enough pressure to pull it together. Poke holes in the dough with a fork. [Note, I forget to dock the crust and all went well).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Bake as directed. Mine took 30 minutes. Melissa's recipe called for 35-40 minutes, which would have been too long in my oven using the glass pan. Rotate the pan half-way and continue to bake until the crust is a golden color. Remove to a wire rack to cool while you make the butterscotch bourbon caramel. Yum.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />I don't know about you, but I don't think I could handle measuring certain sticky ingredients, like corn syrup, without my Wonder Cup. Truly, a thing of beauty.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSXW3hWfH_1FrQ3Y4XlA5EZAhuQf4tjdGGVlt68PRRsCrYfpjfuAuqPtESCq4OyclGv1QKwnkagYalKynyovXd0ER05A7ZbmGQigqmjIZav4jlH-x29Gxl8anjugwTQEWvpkL6rfFtBU/s1600/DSCN4306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSXW3hWfH_1FrQ3Y4XlA5EZAhuQf4tjdGGVlt68PRRsCrYfpjfuAuqPtESCq4OyclGv1QKwnkagYalKynyovXd0ER05A7ZbmGQigqmjIZav4jlH-x29Gxl8anjugwTQEWvpkL6rfFtBU/s1600/DSCN4306.JPG" height="400" width="257" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To make the butterscotch bourbon caramel, in a heavy saucepan over low heat, stir together the butterscotch chips, corn syrup and the remaining 2 tbsp (each) unsalted butter and Bourbon. Stir constantly until the mixture comes to a gentle simmer and the butterscotch chips are melted. It will take some time. If the heat is too high, it might burn. So, low and slow. And, it does have to simmer for maybe 30 seconds. Otherwise, it will not set and will be a runny mess when you cut the bars. Too long and it will be rock hard. Again, think Goldilocks...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Carefully pour the butterscotch bourbon caramel over the crust. It's very hot and will burn, so be careful with this pan of very hot sugar!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle the cashews over the caramel layer. Then, </span><span style="font-family: Arial, Helvetica, sans-serif;">return the pan to the oven and bake for 5 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the pan of butterscotch cashew greatness and cool completely on a wire rack. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jb9L3-ZSdPqxbLDUbjxNZ5h3pBiyerVZpJT1W_yu8n49Kx8myKDTIptW78m-JvvQzwm2piXWmp4o97EriEugdnlvN0OTf4i_oujzkHhX7a1KxhbnMuaNLNIzTUhW3Riinj7SDXLVbTU/s1600/DSCN4330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jb9L3-ZSdPqxbLDUbjxNZ5h3pBiyerVZpJT1W_yu8n49Kx8myKDTIptW78m-JvvQzwm2piXWmp4o97EriEugdnlvN0OTf4i_oujzkHhX7a1KxhbnMuaNLNIzTUhW3Riinj7SDXLVbTU/s1600/DSCN4330.JPG" height="400" width="300" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I let mine cool overnight and did not refrigerate. Once you are ready to cut these into bars, remove the entire block of bars from the pan using the the foil handles (or parchment) from pan. Place on a cutting board. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw9C2bsk3mrLopNChDb5meRr_GdVh8SmiZIQsi4b140I27b3E0EkL0yIKebw2g8azYUwUwbIwvY9nm7kM364uv-FsP5Zqo-IqyI-B3ocVvYGaVzoQB2rgvuzjHQq97ihNOXmQ301Ok9c/s1600/DSCN4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw9C2bsk3mrLopNChDb5meRr_GdVh8SmiZIQsi4b140I27b3E0EkL0yIKebw2g8azYUwUwbIwvY9nm7kM364uv-FsP5Zqo-IqyI-B3ocVvYGaVzoQB2rgvuzjHQq97ihNOXmQ301Ok9c/s1600/DSCN4336.JPG" height="257" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Invert on the board and remove all the foil. </span><span style="font-family: Arial, Helvetica, sans-serif;">You can proceed with cutting the bars as you like. However, I opted to use <a href="http://www.amazon.com/The-Sweet-Melissa-Baking-Book/dp/0670018740">Melissa's</a> method for</span><span style="font-family: Arial, Helvetica, sans-serif;"> cutting these bars. It's super easy and you get perfectly cut bars with no cashews sinking into the caramel layer. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">First, invert the entire sheet of bars and score the bottom of the crust with a serrated bread knife.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ASJP9a_u6QbNxImM6zKR-4iAhXFXxzK0wKkMemDs2cjn7VcZJBhZfcwiKjQXjWlPeSMESwO7jgKQ9VF12MqjJq_3Zk3ImrTDmsP-dX-dklWCrpLaQ81ZBriICP-meaYlkdx5or6ZNiM/s1600/score+crust+and+cut+into+squares.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ASJP9a_u6QbNxImM6zKR-4iAhXFXxzK0wKkMemDs2cjn7VcZJBhZfcwiKjQXjWlPeSMESwO7jgKQ9VF12MqjJq_3Zk3ImrTDmsP-dX-dklWCrpLaQ81ZBriICP-meaYlkdx5or6ZNiM/s1600/score+crust+and+cut+into+squares.jpg" height="380" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Next, using a straight edged heavy chef's knife, cut though the crust, caramel and cashew layers. This method worked like a champ and no nuts crushed into the crust! Finally, a neatly cut bar all ready for a photograph!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEtUfIqJQCaPlXORANF1H5iuSP3LIJ0dWy1nvD0KQx5jYiMt1yk35xZE7boZ7LGkeI3TCcqeThitb9_8U7sZ9MGOQkh_6vOpghVTpLcZ2nQ8gLPWuskKp-hBEaSjnNtQ9iTBlkQjezI4/s1600/cut+through+caramel+and+nuts+with+single+edge+knife.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEtUfIqJQCaPlXORANF1H5iuSP3LIJ0dWy1nvD0KQx5jYiMt1yk35xZE7boZ7LGkeI3TCcqeThitb9_8U7sZ9MGOQkh_6vOpghVTpLcZ2nQ8gLPWuskKp-hBEaSjnNtQ9iTBlkQjezI4/s1600/cut+through+caramel+and+nuts+with+single+edge+knife.jpg" height="320" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Last step: flip over the bars and place in a sealed container, with wax paper placed between each layer of bars. The filling will remain soft at room temperature and might ooze a bit. Not enough oozing to be scary, just nice oozing. I did not refrigerate these, but you might want to if you're not eating them soon. I also froze a few bars, wrapped individually in plastic wrap, and they thawed wonderfully well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfpw-k9EN3beF97RD_yJPLDIsav205xuBMMDb6gLpFauvlajnb4pnNhfrRT4iXLZque6uIFltAVIkOkIXiE84x5AGLPEmD6KEpls0fI3XSnC4tLLozYzddVV6AMImHyQvddg3AmD2F8w/s1600/DSCN4344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfpw-k9EN3beF97RD_yJPLDIsav205xuBMMDb6gLpFauvlajnb4pnNhfrRT4iXLZque6uIFltAVIkOkIXiE84x5AGLPEmD6KEpls0fI3XSnC4tLLozYzddVV6AMImHyQvddg3AmD2F8w/s1600/DSCN4344.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Great with morning coffee!</span></div>
<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script><span style="font-family: Arial, Helvetica, sans-serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JwCCVDB8YtBXsUewBSjWdn7EIo35ULv2utU9EX27KJv1BXjyiiSHcuzb8nmT7Ky6DKia3ET_HBsDQx99Gqv0ZXycFaMsTatw7CJdVSNv4tt7WBV_L4Xn8zaDxWxqhehXLF_O0i4aA6k/s1600/DSCN4348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JwCCVDB8YtBXsUewBSjWdn7EIo35ULv2utU9EX27KJv1BXjyiiSHcuzb8nmT7Ky6DKia3ET_HBsDQx99Gqv0ZXycFaMsTatw7CJdVSNv4tt7WBV_L4Xn8zaDxWxqhehXLF_O0i4aA6k/s1600/DSCN4348.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I brought these into work becasue I really can't have this volume of luscious bourbony bars around the house...A <b>BIG</b> hit at work, too. So, lots of taste testers agreed that these were a winner. </span><br />
<b style="font-family: Arial, Helvetica, sans-serif;"><br /></b>
<b style="font-family: Arial, Helvetica, sans-serif;">Bourbon
Butterscotch Cashew Bars</b><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted
from </span><a href="http://www.amazon.com/The-Sweet-Melissa-Baking-Book/dp/0670018740" style="font-family: Arial, Helvetica, sans-serif;">The Sweet Melissa Baking Book</a><span style="font-family: Arial, Helvetica, sans-serif;"> by Melissa Murphy</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 13x9" pan (24 bars)</span><br />
<b style="font-family: Arial, Helvetica, sans-serif;"><br /></b>
<b style="font-family: Arial, Helvetica, sans-serif;">Ingredients</b></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2
cups all-purpose flour</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
1 1/4
tsp kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
I cup,
plus 2 tbsp unsalted butter, softened and divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1 cup
firmly packed light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Bourbon, divided (I used <a href="http://www.ravereviewspirits.com/">RaveReviews! Culinary Bourbon Blend</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
11 oz
<a href="https://www.guittard.com/our-chocolate/detail/butterscotch-baking-chips">butterscotch chips</a> (almost the entire bag, I used <a href="https://www.guittard.com/our-chocolate/detail/butterscotch-baking-chips">Guittard</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
3/4 cup
light corn syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1 tsp
pure vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
2 cups
roasted salted whole cashews (I used jumbo, from Target)</span><br />
<b style="font-family: Arial, Helvetica, sans-serif;"><br /></b>
<b style="font-family: Arial, Helvetica, sans-serif;">Directions</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat
oven to 350°. Spray a 9x13″ pan with cooking spray. Line the pan with foil
making sure that the foil hangs over the short ends of the pan.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">You’ll need that extra to lift the bars out
of the pan.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">[Note:</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">You can also use two sheets of parchment
paper, and line the pan’s width and length, thus creating a parchment “sling.”]
Spray the foil (or parchment paper if you are using the sling method) with
cooking spray.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
2. In a
medium bowl, combine the flour and salt.<span style="mso-spacerun: yes;">
</span>Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
3. In
the bowl of a stand mixture, beat the 1 cup butter, brown sugar, and 1 tbsp Bourbon
on medium speed for about 2 minutes.<span style="mso-spacerun: yes;">
</span>Just mix until well combined, scrap bowl once.<span style="mso-spacerun: yes;"> </span>Decrease the mixer speed to low and add the
flour mixture in large spoonfuls. Mix just until combined. Lightly press dough
evenly into the prepared pan. Poke holes in the dough with a fork. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
4. Bake
for 30 to 35 minutes, rotating the pan half-way, and until the crust is a
golden color. Remove to a wire rack to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
5. In a
heavy saucepan over low heat, stir together the butterscotch chips, corn syrup and
the remaining 2 tbsp (each) unsalted butter and Bourbon. Stir constantly until the mixture
comes to a gentle simmer and the butterscotch chips are melted. Pour the
butterscotch caramel over the crust.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
6. Sprinkle
the cashews over the butterscotch caramel. Return the pan to the oven and bake
for 5 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
7.
Remove the pan from the oven and cool completely on a wire rack. After cooling, remove the bars from the pan
using the foil handles (or parchment) and place on a cutting
board. Use a sharp knife to cut into 24 bars. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">[Note: I used Melissa’s method for cutting
these bars. I inverted the entire sheet
of bars, scored the bottom of the crust with a serrated bread knife, and then
used a single blade knife to cut though the butterscotch caramel and cashew layers. Worked like a champ and no nuts crushed into
the crust!]</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16Ln-hVCtErrPELJfoahjwtxDxwCe6on84P8B8_OZTFgvHE80kuUoAIxjAqzeTpwEXonuYyb5TxKu3UdnObCMgGQ1NC81NknVGyfiIj9Cb4W7mv-8Luefhs9tZZtv8qmfiLWOs4C-vMs/s1600/DSCN4369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16Ln-hVCtErrPELJfoahjwtxDxwCe6on84P8B8_OZTFgvHE80kuUoAIxjAqzeTpwEXonuYyb5TxKu3UdnObCMgGQ1NC81NknVGyfiIj9Cb4W7mv-8Luefhs9tZZtv8qmfiLWOs4C-vMs/s1600/DSCN4369.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Thanks for hanging in there with us during our blogging hiatus! It's great to be back baking and blogging again...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cheers!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ellen</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Note on content: <a href="http://www.ravereviewspirits.com/">RaveReviews!</a> provided us with products to sample in our baking creations. The opinions stated here are all my own.</span><br />
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<br />Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com0tag:blogger.com,1999:blog-6792277539398619402.post-27718873645498305772014-06-01T12:31:00.002-07:002014-06-01T12:38:08.922-07:00Dirty Shirley CupcakesHello, my boozey baker friends! How I have missed you, and baking, and blogging. It's been a very long time since I've posted anything on the blog; Ellen has been keeping things going while I've been MIA. The last thing I posted was the <a href="http://www.bakeitwithbooze.com/2013/11/spiced-rum-pumpkin-poppers.html" target="_blank">Spiced Rum Pumpkin Poppers</a>, last fall. Wow, that feels like forever and a day ago.<br />
<br />
<div style="text-align: right;">
<a href="http://3.bp.blogspot.com/-nUqe19hCV1o/U4t7m75t6oI/AAAAAAAAAfg/RhocSb3rcjo/s1600/eeyore-1.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nUqe19hCV1o/U4t7m75t6oI/AAAAAAAAAfg/RhocSb3rcjo/s1600/eeyore-1.gif" height="200" width="121" /></a>I won't go into detail about the reasons for my baking and blogging hiatus, as I don't want to rain doom and gloom all over a post that I intend to be positive and hopeful. I made these cupcakes over a year ago, intending to do a post corresponding with cherry blossom season. But then spring didn't come for me.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Suffice it to say that it was a very, very long, dark winter.</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
What's the saying - April showers bring May flowers? Well, after a long winter full of showers (thunderstorms, monsoons, hurricanes, maelstroms, etc.), May brought me some good things - especially hope. I'm finally seeing the sunshine breaking through the clouds, and the flowers are starting to bloom. So, while it's not exactly cherry blossom season in California, this seemed an appropriately-timed post. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-apZMpeYxetU/UTQmoSSprfI/AAAAAAAAAWs/OG-efJNaSKE/s1600/shirley4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-apZMpeYxetU/UTQmoSSprfI/AAAAAAAAAWs/OG-efJNaSKE/s400/shirley4-001.jpg" height="285" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Since we're celebrating a belated spring, full of sunshine, cherry blossoms, and hope for new possibilities, let's start with the recipe for the cocktail that inspired these cupcakes, shall we?<br />
<br />
<br />
<a name='more'></a><br />
<b><u>Dirty Shirley Cocktail:</u></b><br />
<br />
<ul>
<li>1 oz vodka</li>
<li>5 oz lemon-lime soda</li>
<li>dash of grenadine syrup</li>
</ul>
<div>
Pour the vodka over ice cubes in a highball glass. Fill the glass the rest of the way with lemon-lime soda, and a dash of grenadine. Garnish with a maraschino cherry.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-35PHcz9Xdcg/U4t97XaNEqI/AAAAAAAAAfs/XdxKOs7D34c/s1600/dirty+shirley.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-35PHcz9Xdcg/U4t97XaNEqI/AAAAAAAAAfs/XdxKOs7D34c/s1600/dirty+shirley.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
</tbody></table>
<br /></div>
<div>
So, about those cupcakes...</div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7RKlwW63jP4/UTQjjyCWfQI/AAAAAAAAAWg/L_8dBP3v-1s/s1600/shirley9.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-7RKlwW63jP4/UTQjjyCWfQI/AAAAAAAAAWg/L_8dBP3v-1s/s320/shirley9.jpg" height="200" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And a pretty, pink, marbled (and boozey) inside!</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KT9DpCFRufE/UTQWWcSj45I/AAAAAAAAAWE/_MpPKO0zt3I/s1600/shirley6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-KT9DpCFRufE/UTQWWcSj45I/AAAAAAAAAWE/_MpPKO0zt3I/s320/shirley6.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lovely on the outside...</td></tr>
</tbody></table>
<br />
<div class="" style="clear: both; text-align: left;">
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.bakeitwithbooze.blogspot.com%2F">Pin It</a> </div>
<br />
<br />
<b>For the cupcakes: </b><br />
<br />
<b><u>Ingredients (cupcakes):</u></b><br />
<br />
<ul>
<li>1 box white cake mix</li>
<li>3 egg whites (you can save the yolks for <a href="http://www.bakeitwithbooze.com/2012/04/limoncello-pound-cake.html" target="_blank">limoncello pound cake</a>!)</li>
<li>1/3 cup vegetable or canola oil</li>
<li>1 cup lemon-lime soda</li>
<li>1/3 cup water</li>
<li>2 tablespoons plain, whole yogurt</li>
<li>1/2 teaspoon cream of tartar</li>
</ul>
<div>
<b><u>Ingredients (vodka-infused cherry marble)</u></b></div>
<ul>
<li>1 box cherry Jello (I used black cherry, because I like the color. Also, these portions are based on a large/8-serving box. If using a small, 4-serving box, cut all portions in half. You want to use half as much liquid as is called for on the box).</li>
<li>1/2 cup boiling water</li>
<li>1/2 cup vodka</li>
<li>1 cup ice water</li>
</ul>
<div>
<b><u>Instructions:</u></b></div>
<div>
<ul>
<li>Preheat the oven to 375.</li>
<li>In the bowl of a stand mixer, beat the egg whites on med-high for a couple of minutes, then mix in the rest of the ingredients. Mix on slow speed for 30 seconds, then on medium speed for 2 minutes. Due to the yogurt and cream of tartar, your cupcakes will have a nice, light texture - the yogurt makes them moist and fluffy, and they will hold their shape better (not "fall" as much as they cool) due to the cream of tartar. The carbonation in the lemon-lime soda helps make them lighter, too. </li>
<li>Portion out the batter into prepared, lined, cupcake pans. </li>
<li>Bake as directed (18-22 minutes). The edges of the cupcakes will be just slightly golden brown. </li>
<li>Let the cupcakes rest for a few minutes before transferring them to a cooling rack. </li>
<li>While the cupcakes are cooling, prepare the spiked jello filling...Mix the Jello into the 1/2 cup boiling water, and stir until completely dissolved. Add the ice water and the vodka. </li>
<li>Place the mostly-cooled cupcakes, on their cooling rack, over a cookie sheet with raised edges. Trust me, you'll need something to catch stray Jello. </li>
<li>Using a bamboo skewer, or a fork, poke lots of holes in the tops of the cupcakes (but be careful not to pierce the cupcake liner, because that would be a bummer)</li>
<li>Slowly, spoon the cherry Jello mixture onto the cupcakes, letting it soak into the holes. I got close to 2 tablespoons into each cupcake. </li>
<li>Transfer the cupcakes into the refrigerator to allow the filling to set while you mix up the frosting. </li>
</ul>
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<b>For the frosting:</b></div>
</div>
<div>
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<div>
<b><u>Ingredients:</u></b></div>
<div>
<ul>
<li>2 sticks unsalted butter, slightly softened, but not quite room temperature</li>
<li>1/2 tsp salt</li>
<li>1 tablespoon amaretto liqueur </li>
<li>2 teaspoons vanilla bean paste</li>
<li>3 cups sifted confectioner's sugar</li>
<li>few drops red food coloring (optional, but gives the frosting a pretty, soft, pink color)</li>
<li>maraschino cherries, for garnish (also optional, but so cute!)</li>
</ul>
<div>
<b><u>Instructions:</u></b></div>
</div>
<div>
<ul>
<li>In the bowl of a stand mixer, with the paddle attachment, mix the butter, salt, liqueur, and vanilla on medium until emulsified. Increase the speed as the mixture comes together. </li>
<li>Decrease the speed to slow, and add the confectioner's sugar, 1 cup at a time. Once that starts to come together, increase the speed to medium, and then, finally, mix on high for about a minute. You don't want to mix for <i>too</i> long, because that will heat up (melt) your butter. You can add more liqueur or confectioner's sugar, as needed, until desirable piping consistency is reached. </li>
<li>Remove the cupcakes from the refrigerator. Pipe on frosting, and garnish with a (stemmed) maraschino cherry. </li>
</ul>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Rs7LYtOoT4U/UTQjY4VZ-9I/AAAAAAAAAWU/HXM3D5K03WM/s1600/shirley4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Rs7LYtOoT4U/UTQjY4VZ-9I/AAAAAAAAAWU/HXM3D5K03WM/s400/shirley4.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't even like maraschino cherries, but they're so darn cute.</td></tr>
</tbody></table>
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<span style="color: magenta; font-family: Courier New, Courier, monospace;"><b style="background-color: white;">***posted by Jacqueline***</b></span></div>
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymousnoreply@blogger.com7tag:blogger.com,1999:blog-6792277539398619402.post-75934026045658676432014-03-22T17:27:00.001-07:002014-03-22T17:27:18.135-07:00Lime Mojito Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JT5R9fP8JsjVcnzmTOzhwD-5e7LSmuhYYSzMyzn2f8ZyhcqQVfarIbGnI8MWfqExX2A8Gt_mEMCIE-53g4lrf3xZpdpyivmEzbznQ43bLyPaSjemauoE9ygwLkrY2c5z8exJm3JzM4k/s1600/Lime+Mojito+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JT5R9fP8JsjVcnzmTOzhwD-5e7LSmuhYYSzMyzn2f8ZyhcqQVfarIbGnI8MWfqExX2A8Gt_mEMCIE-53g4lrf3xZpdpyivmEzbznQ43bLyPaSjemauoE9ygwLkrY2c5z8exJm3JzM4k/s1600/Lime+Mojito+Bars.jpg" height="288" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I know. You're saying to yourself, "Self. If only I could eat that screen!" And, yes. Believe it or not, these Lime Mojito Bars do taste as good as they look. Velvety smooth, sweet lime cure nestled on top of a short bread cookie crust. The colors just pop in this easy lime curd bar based on the traditional summer cocktail, the <a href="http://en.wikipedia.org/wiki/Mojito">Mojito</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Mojito translates to "something a little wet." It is a traditional highball cocktail, served in a tall cooler with ice. Cuba is the birthplace of the Mojito, which consists of 5 simple ingredients: white rum, sugar, lime juice, mint and sparkling water. Sound refreshing doesn't it? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've tried to make a Mojito, once. It didn't go so well. I'm not sure why, perhaps it was the mint and lime. I just couldn't wrap my cocktail taste buds around that flavor combination. I have always imagined it might have gone much better if only I had an authentic <a href="http://en.wikipedia.org/wiki/Muddler">muddler</a>, which is used to mash up the mint leaves into the sugar. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Maybe I need to try this mojito cocktail making one more time as the weather changes from winter to spring...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, I can enjoy these luscious and not too sweet Lime Mojito Bars. There isn't a whole lot of rum coming through in these bars, and the mint is very subtle. Next time I may experiment with a darker rum or a spiced rum, both of which might allow the rum flavor to come through. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These Lime Mojito Bars are smooth...Just don't know how else to describe them. The lime curd is soft yet holds its shape. An interesting addition to the curd is a wee bit of milk. I've never seen that in any of the similar lemon bar recipes I have tried over the years. Might just have to make that a new "secret" ingredient in my favorite lemon bar recipe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I've had this recipe for Lime Mojito Bars on my BIWB baking bucket list for quite some time. It really is a great change up to traditional lemon bars that we've all been making for years. I'm very sure I'll be making these again and sharing them with friends in the years to come. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Give this one a try as I'm certain you'll be pleasantly surprised!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Begin with infusing the light rum with the mint leaves. In a s</span><span style="font-family: Arial;">mall bowl, combine rum and chopped mint. Press down the leaves a bit, or use a <a href="http://en.wikipedia.org/wiki/Muddler">muddler</a>. Set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdXNk90R96r_S08vd-vFipqtNeLCSSWODv8DS62FTJPpJZEuAjdpoghm1RNwi6w2RPoRhWVw0KH_wslRvv4PnCCQQ6FrDGKslRr-m4pU1El9D7k_dhCN1MzesDBb9dHbZj1ex-CYuTvA/s1600/chop+mint+and+macerate+in+rum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdXNk90R96r_S08vd-vFipqtNeLCSSWODv8DS62FTJPpJZEuAjdpoghm1RNwi6w2RPoRhWVw0KH_wslRvv4PnCCQQ6FrDGKslRr-m4pU1El9D7k_dhCN1MzesDBb9dHbZj1ex-CYuTvA/s1600/chop+mint+and+macerate+in+rum.jpg" height="132" width="400" /></a></div>
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<span style="font-family: Arial;">Preheat your oven and get your pan ready. </span><span style="font-family: Arial;">In the bowl of stand mixer, mix the butter and 1/2 cup powdered sugar
together on medium speed. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz3wBRx92cSE-yQlOq1odTgxUKE_5v35EtNgPGgia3qQo0T7fGtjvj_JErxoPke-P-SUToaMO4ZcV29zEC37l2OTChB2XfBKJhJw8f5FyEII1YuByZrQanFjZ-INrDGvG77o5vSTZd8g/s1600/DSCN4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz3wBRx92cSE-yQlOq1odTgxUKE_5v35EtNgPGgia3qQo0T7fGtjvj_JErxoPke-P-SUToaMO4ZcV29zEC37l2OTChB2XfBKJhJw8f5FyEII1YuByZrQanFjZ-INrDGvG77o5vSTZd8g/s1600/DSCN4074.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Mix in 1 3/4 cup of the flour on
low speed, just until well combined. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LYojUE_c36iAEHKJqtnCxaurHdUetgSD5nn70sGr5sWVpwu90e-jNN3eHpju_VnDp8ZH5A9M3P1MAonfCG_ODiqd2Ffa1pyQrd4vOCCQkIO5BZx2DMbetUATzOHLMxXeXEQ6AauFQ2c/s1600/DSCN4078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LYojUE_c36iAEHKJqtnCxaurHdUetgSD5nn70sGr5sWVpwu90e-jNN3eHpju_VnDp8ZH5A9M3P1MAonfCG_ODiqd2Ffa1pyQrd4vOCCQkIO5BZx2DMbetUATzOHLMxXeXEQ6AauFQ2c/s1600/DSCN4078.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Press the dough in pan. It's a really nice soft dough. Very light.</span></div>
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<span style="font-family: Arial;">Bake as directed or until set and lightly browned.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Zest and juice the limes. Set aside these aside.</span><br />
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<span style="font-family: Arial;">Meanwhile, in bowl of a stand mixer fitted with a whisk attachment,
mix the eggs and sugar. Add the remaining flour and salt and mix with
whisk until blended. </span></div>
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<span style="font-family: Arial;">To the egg and sugar mixture, mix in the lime juice, green food color and milk.</span></div>
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<span style="font-family: Arial;">Place a small strainer over the mixing bowl and pour the rum-mint mixture into the strainer. Press the mixture with back of spoon through strainer to
drain the liquid from the leaves. Discard the leaves. Mix the strained liquid into egg mixture until well combined. </span></div>
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<span style="font-family: Arial;">Mix in the lime zest. I always mix in the zest at the end as I don't like how it sticks to the whisk. Just much easier than all the zest gunk. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp9YALVsMWTxd-o_zSSDO61tEJlI-RNA9mBoTollIeeU2GJJlqb72pn-KaQ16_jUwCOUw6Ur8QrT7YJMTOUckUaQZOmBa890FaWBMtToxkIAkf_H3iNZMz7lbgIcGr3eKidCnfJp35Sg/s1600/combine+lime+zest+into+lime+curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp9YALVsMWTxd-o_zSSDO61tEJlI-RNA9mBoTollIeeU2GJJlqb72pn-KaQ16_jUwCOUw6Ur8QrT7YJMTOUckUaQZOmBa890FaWBMtToxkIAkf_H3iNZMz7lbgIcGr3eKidCnfJp35Sg/s1600/combine+lime+zest+into+lime+curd.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Pour the velvety green lime mixture over partially baked crust. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaxn0MwbQoKCvzJmc9rOWSJ6i6rBjD5yH4rEOsCA5ejjrgObJWCW9TS4YoeigyucouzpO59vtj3WYDlTqAGvD44pK_nyGGCFnaFdsgjbYWnbm604bLJZUJssuEdU4Mxg4UxCur-BkZWg/s1600/DSCN4096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaxn0MwbQoKCvzJmc9rOWSJ6i6rBjD5yH4rEOsCA5ejjrgObJWCW9TS4YoeigyucouzpO59vtj3WYDlTqAGvD44pK_nyGGCFnaFdsgjbYWnbm604bLJZUJssuEdU4Mxg4UxCur-BkZWg/s1600/DSCN4096.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Bake as directed until the center is set. It's important to bake the curd all the way or the middle will be too jiggly and it won't set correctly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLqihfx-8a24bjhBBV4IVX4rJNrcK06iOXiutWvTUgKy7q24FDX6iJoaj6lBk6LGtLbnoRwEfL784qm3qfWZGKClQASzgZjBCByPD3HvQ2gjCkaP23VAc8SYgmDax1FJezZ9vijfpXGQ/s1600/DSCN4098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLqihfx-8a24bjhBBV4IVX4rJNrcK06iOXiutWvTUgKy7q24FDX6iJoaj6lBk6LGtLbnoRwEfL784qm3qfWZGKClQASzgZjBCByPD3HvQ2gjCkaP23VAc8SYgmDax1FJezZ9vijfpXGQ/s1600/DSCN4098.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Let this cool completely, about 2 hours. </span><span style="font-family: Arial;">For 24 bars, cut into 6 rows by 4 rows. I always cut these type of bars before I sift on the powdered sugar. I find that it makes for a cleaner look to the edges of each bar. Sorta just something I'm trying out on the food decor aspect of blogging and it does help.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXUgOI2ltfD47fnhGQtiBbtXLnhHcNxh_DLsv26p8TWjW7NlaVRXq9U9hv3fZi3HxXVHR7gjxXDuWxNqIXihPmlhEKw9C_OUQ6GxEtEDHlFk6VER0wMQXlRxy9TU3DG-rd4W6VsddMsc/s1600/DSCN4101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXUgOI2ltfD47fnhGQtiBbtXLnhHcNxh_DLsv26p8TWjW7NlaVRXq9U9hv3fZi3HxXVHR7gjxXDuWxNqIXihPmlhEKw9C_OUQ6GxEtEDHlFk6VER0wMQXlRxy9TU3DG-rd4W6VsddMsc/s1600/DSCN4101.JPG" height="281" width="400" /></a></div>
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<span style="font-family: Arial;">Sprinkle with powdered sugar. </span><span style="font-family: Arial;">Store bars in the pan until ready to serve, tightly covered with plastic wrap in the refrigerator.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86srTE6dUH3-oX1OM90fpezxecIiPi09zUO-Lm9ijJza0_CswY3CbRBWjLX-Hl3rCCoerFhGNwtNDlFmowFJJo5fjCIeKCYvo3byScLPDZQGsWd1HQsyBDjTuKTS9ZB-I57kPxNZwxIk/s1600/DSCN4105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86srTE6dUH3-oX1OM90fpezxecIiPi09zUO-Lm9ijJza0_CswY3CbRBWjLX-Hl3rCCoerFhGNwtNDlFmowFJJo5fjCIeKCYvo3byScLPDZQGsWd1HQsyBDjTuKTS9ZB-I57kPxNZwxIk/s1600/DSCN4105.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">I have a very heavy hand on the powdered sugar sprinkling concept. Yeah, just that...A heavy hand. </span></div>
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<span style="font-family: Arial;">I am amazingly in love this color. So vibrant. And, this curd is really, really smooth and silky. I think it just might be the addition of that wee bit of milk... </span><br />
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<span style="font-family: Arial;"><b>Lime Mojito Bars</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">Adapted from <a href="http://www.goldmedalflour.com/Recipes/mojitobars">Gold Medal Flour</a><o:p></o:p></span></div>
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<span style="font-family: Arial;"> </span><span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">3 tbsp <a href="http://www.bacardi.com/">Bacardi</a> light rum </span></div>
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<span style="font-family: Arial;">16 fresh mint leaves,
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial;">3/4 cup unsalted butter, softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup confectioners' sugar, divided<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 cups flour, divided<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/8 tsp fine salt</span><br />
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<span style="font-family: Arial;">4 eggs</span></div>
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<span style="font-family: Arial;">1 1/2 cups granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 tsp salt<o:p></o:p></span><br />
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<span style="font-family: Arial;">2 tsp grated lime peel (zest before juicing the limes)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2/3 cup fresh lime juice (from 6 limes)</span></div>
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<span style="font-family: Arial;">2 to 3 drops green food
color, if desired</span></div>
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<span style="font-family: Arial;">2 tbsp milk<o:p></o:p></span><br />
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<b style="font-family: Arial;">Directions</b></div>
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<span style="font-family: Arial;">1. In small bowl, combine rum and chopped mint.
Set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Preheat oven to 350° F. Lightly spray 13" x 9" pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 1/2 cup confectioners' sugar
together on medium speed. Mix in 1 3/4 cup of the flour on
low speed, just until well combined. Remove from the bowl and press the dough with your hands into the pan and spread out evenly. Bake for 22 to 25 minutes or
until set and lightly browned. Remove from the oven.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, mix the eggs and sugar. Add the remaining 1/4 cup flour and salt and mix with
whisk until blended. Mix in the lime juice, food color and milk.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Place a strainer over the mixing bowl and pour the rum-mint mixture into the strainer. Press the mixture with back of spoon through strainer to
drain the liquid from the leaves. Then discard leaves. Mix the strained liquid into the egg mixture until well combined. </span></div>
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<span style="font-family: Arial;">5. Mix in the lime zest. </span><span style="font-family: Arial;">Pour the lime curd over the partially baked crust. Bake for 25 to 27
minutes longer or until the center is set, with no jiggles.</span></div>
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<span style="font-family: Arial;">6. Cool completely, about 2 hour. For 24 bars, cut into 6 rows by 4 rows. </span><span style="font-family: Arial;">Sprinkle with the remaining confectioners' sugar (to taste) using a sifter. </span><span style="font-family: Arial;">Store bars in the pan until ready to serve. Tightly cover the pan and refrigerate.</span></div>
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<span style="font-family: Arial;">These bars are sure to please and they really are light and bright...Something yummy to welcome in the unseasonably warm weather. </span><br />
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<span style="font-family: Arial;">Happy Spring!</span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com2tag:blogger.com,1999:blog-6792277539398619402.post-4614475119337674522013-12-22T10:26:00.001-08:002013-12-22T10:26:30.562-08:00Peppermint Kahlua Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUj1BWdqb_AJjwG6kqntSZapXdOxf4r3t7VDEiHY4WzfBLG778rzSRmGiSiTsReNpD6pX5gEU8z4q6bkQcK2Cb2Wg8IC_aNtBASYJJ_o4FPZH7Szcv1kYqU5tCNnTaUZCKr0RaMi1x-Q/s1600/Peppermint+Kahlua+Chocolate+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUj1BWdqb_AJjwG6kqntSZapXdOxf4r3t7VDEiHY4WzfBLG778rzSRmGiSiTsReNpD6pX5gEU8z4q6bkQcK2Cb2Wg8IC_aNtBASYJJ_o4FPZH7Szcv1kYqU5tCNnTaUZCKr0RaMi1x-Q/s1600/Peppermint+Kahlua+Chocolate+Cookies.jpg" height="640" width="396" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">A cool minty, chocolaty, softy, pepperminty-crunchy cookie just in time for your last-minute holiday baking rush! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I purchased a big bottle of <a href="http://www.kahlua.com/flavors/peppermint-mocha/#/flavors/peppermint-mocha/">Peppermint Mocha Kahlua</a> a few years ago and have been able to put is to good use in a few recipes at Bake It with Booze. We've made <a href="http://www.bakeitwithbooze.com/2012/02/peppermint-patty-cake.html">cake</a>, <a href="http://www.bakeitwithbooze.com/2012/12/peppermint-mocha-kahlua-brownie.html">sandwich cookies</a>, and <a href="http://www.bakeitwithbooze.com/2011/12/peppermint-red-velvet-whoopie-pies.html">whoopie pies</a> with this festive and seasonally appropriate Peppermint Mocha Kahlua. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kahlua has also found its way into a <a href="http://www.bakeitwithbooze.com/search/label/Kahlua">few other goodies here</a> at Bake It With Booze. It's an easy way to add coffee to chocolate baked goods, thus bringing out the chocolate flavor without overpowering the recipe with coffee flavor. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I always have cookies in the freezer in case I have a random sweet "need," or course, or for when I want to send a friend or my dad off with a few treats. </span><span style="font-family: Arial, Helvetica, sans-serif;">I don't know about you, but I rarely make cookies just for myself, which I did with these lovelies. I share all the time, but sometimes it's just nice to have a batch all to myself.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These cookies have just the right amount of chocolate with a nice cool hit of peppermint, are so easy to make and freeze wonderfully. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And, who doesn't like a little extra peppermint with their chocolate? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKbWU3u0oWu1JqGhFkCVDxgztvKrY9Pl0MDhfdVGxV1jyN_FfsylWtlFbEB-JwjgT_xLexQEvNmbVlkNNUBuQPYiWjWzVERCPE8nPOd6RrxB_2-Z_KZuaU325mn0lOsZZVnICyW3yzeg/s1600/first+page+collage_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKbWU3u0oWu1JqGhFkCVDxgztvKrY9Pl0MDhfdVGxV1jyN_FfsylWtlFbEB-JwjgT_xLexQEvNmbVlkNNUBuQPYiWjWzVERCPE8nPOd6RrxB_2-Z_KZuaU325mn0lOsZZVnICyW3yzeg/s1600/first+page+collage_1.png" height="400" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Happy Holidays and all the best to you in the New Year! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Preheat your oven and get your pans ready. </span><span style="font-family: Arial;">Melt the semi sweet
chocolate chips, 2 tbsp Peppermint Mocha Kahlua and vanilla. </span><span style="font-family: Arial;">Let cool to room temperature (it will get
thick).</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Be very careful not to overheat
the mixture or it will <a href="http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm">sieze</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPFKD_OWavKfXfVJrAUJI9ORpP_yOnc0h9WFNQQM9cl3JjeubZEGQsIWeVgl-zG1MN_7cxMYCCAAuOOhQHj8YsDwQSAZLrlwdCD9rGSW0zxoUJRxmcjSBibGzugl0LXKrCPAIC1qRQw8/s1600/melt+chocolate+chips+with+Kahlua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPFKD_OWavKfXfVJrAUJI9ORpP_yOnc0h9WFNQQM9cl3JjeubZEGQsIWeVgl-zG1MN_7cxMYCCAAuOOhQHj8YsDwQSAZLrlwdCD9rGSW0zxoUJRxmcjSBibGzugl0LXKrCPAIC1qRQw8/s1600/melt+chocolate+chips+with+Kahlua.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Cream the butter and sugars until light and fluffy, about 3
minutes.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Add the eggs, one at a time,
and beat well after each.</span><span style="font-family: Arial;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCc-_PGm86RE2QRus8r3br1nCk3KDx8F-srN0mYxcGQA_uN8NT_QQJxQ77U_MKOOrBmIa3Z4uRMT8GGYSYCfMYNZ5X5EhmlZ4Qk6zX7VEUf8GMqyUVQNKjQBP-q40g0ChanA9BTZdKX9A/s1600/beat+in+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCc-_PGm86RE2QRus8r3br1nCk3KDx8F-srN0mYxcGQA_uN8NT_QQJxQ77U_MKOOrBmIa3Z4uRMT8GGYSYCfMYNZ5X5EhmlZ4Qk6zX7VEUf8GMqyUVQNKjQBP-q40g0ChanA9BTZdKX9A/s1600/beat+in+eggs.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Add the
chocolate mixture and beat well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkmXrtWNXQISiPip8Cm4vBMbAiVjg5th7OjBM6QKeZd92ez5PNUOhTi8gcjvz98x-25RfGchkqmqHWgwLc9jhkNAoh8RlsSFl-aFQtYLzZk6a1aycBy7IN8g4ENrJWbcL52umz4z27D8/s1600/DSCN3782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkmXrtWNXQISiPip8Cm4vBMbAiVjg5th7OjBM6QKeZd92ez5PNUOhTi8gcjvz98x-25RfGchkqmqHWgwLc9jhkNAoh8RlsSFl-aFQtYLzZk6a1aycBy7IN8g4ENrJWbcL52umz4z27D8/s1600/DSCN3782.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Add the baking soda/Peppermint Mocha Kahlua mixture to the butter and egg
mixture. Beat well.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Gradually add the flour and salt and mix until just combined. </span><span style="font-family: Arial;">Add the Andes Peppermint Crunch chips and the
mini chocolate chips. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEDS-xcKr3QeQFGNY8lcwOsNT7YbR1gMqo_3ZkTS1PCpqMR5u8twzY5nZgP3gt0BoasjDXG7Oma0SwQesOjn04XH4mMwZrH2e5aew9iwkL86irSUKtXfd6LLPFd4KJhts5yPcrFbdm7c/s1600/DSCN3784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEDS-xcKr3QeQFGNY8lcwOsNT7YbR1gMqo_3ZkTS1PCpqMR5u8twzY5nZgP3gt0BoasjDXG7Oma0SwQesOjn04XH4mMwZrH2e5aew9iwkL86irSUKtXfd6LLPFd4KJhts5yPcrFbdm7c/s1600/DSCN3784.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Mix just to
combine and finish by hand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcLO08bT6RMJx5RlZcMpgJe-UVC8uEPDHvgXxf7QbHSbD-u101c4E4IDSWX7drcdkwiJymJ8rt95cQrLuBY8B1KovH2IBsbqnw_j4gSK5MvLidHywrRo3pkUpMtSgkj_VNfdeedVTCEo/s1600/fold+in+peppermint+crunch+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcLO08bT6RMJx5RlZcMpgJe-UVC8uEPDHvgXxf7QbHSbD-u101c4E4IDSWX7drcdkwiJymJ8rt95cQrLuBY8B1KovH2IBsbqnw_j4gSK5MvLidHywrRo3pkUpMtSgkj_VNfdeedVTCEo/s1600/fold+in+peppermint+crunch+chips.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Drop the dough in 1 1/2
tbsp portions (I use a #40 scoop) onto the prepared sheet pans.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg897AH8zfvCG_EGGdp4_BR-fz1ixSXZ3mTMMaKyd8uYly-eCWhudWdXCZR48oibev2kICNjmlqoFCquUk6ew700kLYoVNBzZp7LGBCKNr8n6HCAqm38XfvAmndgErVgqTpLSIQv84n-2U/s1600/DSCN3788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg897AH8zfvCG_EGGdp4_BR-fz1ixSXZ3mTMMaKyd8uYly-eCWhudWdXCZR48oibev2kICNjmlqoFCquUk6ew700kLYoVNBzZp7LGBCKNr8n6HCAqm38XfvAmndgErVgqTpLSIQv84n-2U/s1600/DSCN3788.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Bake as directed and I highly recommend that you rotate pans half way through. This allows for even heating. </span><span style="font-family: Arial;">Let the cookies stand on
the sheets for 2 minutes, then remove to a wire rack to cool completely or not...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs46I5sGy3b-zCz8id1LLLAisl4JpJCQNL01458O8UM9HLHTKdzUAeXzk_U688zmQwnbHrx5PIp8FybIke5QiiOW9z8E5DWxcFwuT3lqeYeIR9Z3RACXMG5KWgh-n5dDdk67JpA4iksas/s1600/DSCN3789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs46I5sGy3b-zCz8id1LLLAisl4JpJCQNL01458O8UM9HLHTKdzUAeXzk_U688zmQwnbHrx5PIp8FybIke5QiiOW9z8E5DWxcFwuT3lqeYeIR9Z3RACXMG5KWgh-n5dDdk67JpA4iksas/s1600/DSCN3789.JPG" height="273" width="400" /></a></div>
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<span style="font-family: Arial;">These are delicious warm...Why wait?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRMnvZGqyX3Q2KXGNUNI3-p8CegoSQaMPxpj3f4ksOvHmB2jYB6MKFsNAjYR9R8jXhtCtNOr8hPLKgXT1jw6DWMEKi7atNVEaX57Bw6vMI6-9M2stNkoGFU9KrDhBjkLg_pKciACPlog/s1600/DSCN3793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRMnvZGqyX3Q2KXGNUNI3-p8CegoSQaMPxpj3f4ksOvHmB2jYB6MKFsNAjYR9R8jXhtCtNOr8hPLKgXT1jw6DWMEKi7atNVEaX57Bw6vMI6-9M2stNkoGFU9KrDhBjkLg_pKciACPlog/s1600/DSCN3793.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;"><b>Peppermint Kahlua Chocolate
Cookies</b></span></div>
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<span style="font-family: Arial;">Makes 4 1/2 dozen 3 inch cookies<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1 1/2 cups semi sweet
chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 tbsp <a href="http://www.kahlua.com/flavors/peppermint-mocha/#/flavors/peppermint-mocha/">Peppermint Mocha Kahlua</a>,
divided<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 1/2 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup unsalted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">2/3 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/3 cup dark brown sugar, packed<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 1/2 cups flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup Andes Peppermint
Crunch Baking Chips<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup mini bittersweet
chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Preheat oven to
350F. Line 2 sheet pans with parchment
paper.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Melt the semi sweet
chocolate chips, 2 tbsp Peppermint Mocha Kahlua and vanilla, either in a double
boiler (over low heat ) or in the microwave (10 second increments). Let cool to room temperature (it will get
thick). Be very careful not to overheat
the mixture or it will <a href="http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm">seize</a>.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In the bowl of a stand
mixer, cream the butter and sugars until light and fluffy, about 3
minutes. Add the eggs, one at a time,
and beat well after each. Add the
chocolate mixture and beat well.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. In a small dish, dissolve
the baking soda into the remaining 1 tbsp of Peppermint Mocha Kahlua. Add this mixture to the butter and egg
mixture. Beat well.<o:p></o:p></span></div>
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<span style="font-family: Arial;">5. With the mixer on low
speed, add the flour and salt and mix until just combined. Add the Andes Peppermint Crunch chips and the
mini chocolate chips. Mix just to
combine and finish by hand.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Drop the dough in 1 1/2
tbsp portions (I use a #40 scoop) onto the prepared sheet pans.<o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Bake for 10 minutes until
the cookies are just set on the edges and the middle is still soft. Rotate pans half way through.<o:p></o:p></span></div>
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<span style="font-family: Arial;">8. Let the cookies stand on
the sheets for 2 minutes, then remove to a wire rack to cool completely.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Super easy and just in time for the last minute holiday rush! And, who doesn't love chocolate and peppermint?</span></div>
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<span style="font-family: Arial;">Cheers!</span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com9tag:blogger.com,1999:blog-6792277539398619402.post-36522673747584459372013-11-16T16:12:00.001-08:002013-11-16T16:12:51.149-08:00Champagne Celebration Cupcakes {with Vanilla Champagne Filling}<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJyKNfvXorsmruq3XeDpguTYVjsguqrYKls0VWsgNdEQafXX9U4TSACKihSTEOOaM9AKrCLn1_feWhtE5eJd_MhcscPJJ8qsooZul84liDKAtp8MH53L1uLEZtS4lMesvW-xSCr_vEx8/s1600/champagne+celebration+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJyKNfvXorsmruq3XeDpguTYVjsguqrYKls0VWsgNdEQafXX9U4TSACKihSTEOOaM9AKrCLn1_feWhtE5eJd_MhcscPJJ8qsooZul84liDKAtp8MH53L1uLEZtS4lMesvW-xSCr_vEx8/s1600/champagne+celebration+cupcakes.jpg" height="400" width="300" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Need a pretty and festive cupcake to add to your next celebration? These cupcakes are sure to please when your peeps like their cupcakes 'just right': not too sweet and just the right amount of champagne flavor to prove you love them! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, yes folks, I'm calling them, Champagne, not Sparkling Wine. Yes, I know. I'm a champagne snob, too, if the truth be told. When I'm drinking the stuff, it's m</span><span style="background-color: white; line-height: 16px;"><span style="font-family: Arial, Helvetica, sans-serif;">éthode champenoise all the way, baby! Baking, well, I'm not that picky. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I first started blogging at BIWB, I made a few attempts at <a href="http://www.bakeitwithbooze.com/search/label/champagne">champagne cupcakes</a>. I've been trying out different recipes in the hopes of finding one that has great textures and great flavor. This time, I think I've found it! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I started with some basics that I knew would give me a light cupcake that would not overpower the subtle champagne. I decided, also, not to splurge on an expensive bubbly or make a champagne reduction for the buttercream. The former doesn't really add much more flavor, while the latter tends to overpower the buttercream with the given champagne's underlying fruit flavors. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Rounding out the subtle champagne flavors in the cupcakes is a super-easy filling made with instant pudding and champagne. Just a little adds so much flavor and really adds a nice finish. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I took these to work while at a 2 day training. Folks really loved these and were full of compliments. I so appreciated that kind of feedback! Nice to know I'm not baking garbage. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEr6osc59D2bO5I185Id9KEMnf-4XQsL8G5_08752uHVnsaF4bt9LPRJ-ThfRSGKtP1V4K42dGdBvxPXU68pJlFr0j-kAzeZKAP6DEFH4Dk71Buh4lEC8er1Y2SbfJ524iFtJiXAIgA8/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEr6osc59D2bO5I185Id9KEMnf-4XQsL8G5_08752uHVnsaF4bt9LPRJ-ThfRSGKtP1V4K42dGdBvxPXU68pJlFr0j-kAzeZKAP6DEFH4Dk71Buh4lEC8er1Y2SbfJ524iFtJiXAIgA8/s1600/first+page+collage.jpg" height="297" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Also, I've entered these cupcakes in this month's <a href="http://www.savemart.com/ultimatebakeoff/gallery/index">SaveMart Ultimate Bake-Off: Bake a Sweet Way to Celebrate</a>! I hope you have a chance to register and vote for me. <b>Voting is November 16 - 30th, with one vote/person/day.</b> I'd so appreciate the support and your vote! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJepAGxPBtzAFoystgjcIFBuh1RDHgkBYEcIjnvzYU4yjcvjWmivNu7FcF01xZZm13rcsStQk-hlrtAdVlpGzaCef4npSUh_Fxr6HXvlLNMLwJlPaeqGxnAuEmjU_eY1BL95-NjhVPcKI/s1600/home-instructions-votenow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJepAGxPBtzAFoystgjcIFBuh1RDHgkBYEcIjnvzYU4yjcvjWmivNu7FcF01xZZm13rcsStQk-hlrtAdVlpGzaCef4npSUh_Fxr6HXvlLNMLwJlPaeqGxnAuEmjU_eY1BL95-NjhVPcKI/s1600/home-instructions-votenow.jpg" height="209" width="320" /></a></div>
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<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">If I win, that means just that much more Bake It With Booze!</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">P.S. </span><span style="font-family: Arial, Helvetica, sans-serif;">If you remember, I entered in July with my <a href="http://www.bakeitwithbooze.com/2013/06/campfire-cocktail-smores-bars.html">Campfire Cocktail S'mores Bars</a>. Believe it or not, I <b>WON</b>! That was a HUGE shock, trust me, especially after all that voting hub-bub. I'm very excited to enter this time, as well.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Fingers crossed!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.bakeitwithbooze.blogspot.com%2F">Pin It</a>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Whisk the filling ingredients until smooth and thick. Cover and refrigerate.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAwxxxQonCx4JOLw7seBFuAWqiTyOKUpMTTYSpoHBlkBMDjDUZu43cF3vNppy_0sH6xFBZ08tLrPzW-RNbE8mMOqKs1ckXdw7rrganC5qdGt_GR6fAt9eD9v5qJBm_lxrI_70bpXDNCo/s1600/vanilla+champagne+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAwxxxQonCx4JOLw7seBFuAWqiTyOKUpMTTYSpoHBlkBMDjDUZu43cF3vNppy_0sH6xFBZ08tLrPzW-RNbE8mMOqKs1ckXdw7rrganC5qdGt_GR6fAt9eD9v5qJBm_lxrI_70bpXDNCo/s1600/vanilla+champagne+filling.jpg" height="222" width="400" /></a></div>
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<span style="font-family: Arial;">Sift together the flour, baking powder, soda,
salt, and cream of tartar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpXwqmoZvbhg7rPSKf_rpgE4y-VVjmqG8E8iRTos_aUhkgHAZsjtVQlNggrgPXttMUQaL5U_YFbUrkrHrErnawc2nnF_u7qsb_ko-p5fXKMCNCCd2J8CaL4iplTZUWDKe5ZL872g5bqs/s1600/DSCN3910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpXwqmoZvbhg7rPSKf_rpgE4y-VVjmqG8E8iRTos_aUhkgHAZsjtVQlNggrgPXttMUQaL5U_YFbUrkrHrErnawc2nnF_u7qsb_ko-p5fXKMCNCCd2J8CaL4iplTZUWDKe5ZL872g5bqs/s1600/DSCN3910.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Add the sugar to the sifted dry ingredients and sugar, mix on low speed for 30
seconds.</span><span style="font-family: Arial;">With the mixer on low, slowly add the oil to
the dry mixture until pea-sized crumbs are formed. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVtC4Yi5fV033hPIc12Qr9OxCzQCOD0niWDYf6fFNsPl2nF8ESbd8lqlRx4ohB8dshOPkHUMtCvR3spJQ4Hklm4EwEGvhaXPjJEjjgO9MuGNKDTu1frHgs3plcj_NTBSfkZ2-jAYIATo/s1600/add+oil+to+dry+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVtC4Yi5fV033hPIc12Qr9OxCzQCOD0niWDYf6fFNsPl2nF8ESbd8lqlRx4ohB8dshOPkHUMtCvR3spJQ4Hklm4EwEGvhaXPjJEjjgO9MuGNKDTu1frHgs3plcj_NTBSfkZ2-jAYIATo/s1600/add+oil+to+dry+ingredients.jpg" height="222" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Add the rest of the wet ingredients and mix on low speed for 1 minute. Stop and scrape the
bowl and paddle, and then mix on medium speed for 1 minute. </span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Finish mixing by hand.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnTppOrD5B2iL9aDa1wa4mZ5X3V3s5RPbZMlLcCtMP2PVLVyOzoV_tshMbhs62kid0vsJbdDhKk5xfm5z2C-xXUFWDp5THUF943kQDMIHa45knjkecz3Nk7kcj7YNFZazvEfiZDWfpMw/s1600/DSCN3913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnTppOrD5B2iL9aDa1wa4mZ5X3V3s5RPbZMlLcCtMP2PVLVyOzoV_tshMbhs62kid0vsJbdDhKk5xfm5z2C-xXUFWDp5THUF943kQDMIHa45knjkecz3Nk7kcj7YNFZazvEfiZDWfpMw/s1600/DSCN3913.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Fill the cupcake liners three-quarters full and bake as directed. </span><span style="font-family: Arial;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV6giXRiHBNzjEkeLYbqFlI9amF45fAFf_5vSzqeDkGSD0xBKH1ifY5xcsjYKVDQpQrgZG06BgsVDzf305tUQ1UVQofU8vS8d4Ej7wnqB3gZ3R57Rt0sJQE_Lllqc2fyQPJ6Pa4HCiYI/s1600/DSCN3915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV6giXRiHBNzjEkeLYbqFlI9amF45fAFf_5vSzqeDkGSD0xBKH1ifY5xcsjYKVDQpQrgZG06BgsVDzf305tUQ1UVQofU8vS8d4Ej7wnqB3gZ3R57Rt0sJQE_Lllqc2fyQPJ6Pa4HCiYI/s1600/DSCN3915.JPG" height="300" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Let the cupcakes cool in the pan for 2 minutes, then remove to a wire rack to cool completely.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk60z8wzsW-W1QAvoDFllTH97eJelCH7ErKxieHim39RgytPwSw3dDGYtQqLeLlqkKF7GqERg2MZyIrHjMohXWYoBHEDbbq0oU2DHs5B2sTXyMqvubJANMIlk4dM1fYatmZpU6-XhSLg/s1600/out+of+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk60z8wzsW-W1QAvoDFllTH97eJelCH7ErKxieHim39RgytPwSw3dDGYtQqLeLlqkKF7GqERg2MZyIrHjMohXWYoBHEDbbq0oU2DHs5B2sTXyMqvubJANMIlk4dM1fYatmZpU6-XhSLg/s1600/out+of+pan.jpg" height="222" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Once cooled, r</span><span style="font-family: Arial;">emove a core from the
cupcakes. I use this nifty cupcake corer, but you can use an apple corer or a small knife.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Save the top portion of the core.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-45f-4h98IoT9R9N2Bq5F3hFTbK0sq2i3pN9jPhLJV-F17dEUHaeAiZ2Ein_Fhs8Dr4ynAKHbAXOq2ecHrBAlFSYHxkBpjfOK82-4lRzr_AHID9OHpqNRLzTqvVSfGo_6GMVBieyDqo/s1600/remove+core+from+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-45f-4h98IoT9R9N2Bq5F3hFTbK0sq2i3pN9jPhLJV-F17dEUHaeAiZ2Ein_Fhs8Dr4ynAKHbAXOq2ecHrBAlFSYHxkBpjfOK82-4lRzr_AHID9OHpqNRLzTqvVSfGo_6GMVBieyDqo/s1600/remove+core+from+cupcakes.jpg" height="400" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Fill the hole with the
vanilla champagne filling, pushing as much filling into the hole as
possible.</span><span style="font-family: Arial;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdSC97ZA7AaquJ7jWN7ZmRIYGO1OW5lvrW0BN9iNL9t9IoAMXBJ4Gsm_X6H9JIGOqvnATTKbwsxtA7UJ2pkVLQgsedJdH8bQgDDJnA4CDpuwmq4GvgJ4i0q-9VvseySUiOQh2yxXzLdU/s1600/pipe+filling+into+cupcake+hole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdSC97ZA7AaquJ7jWN7ZmRIYGO1OW5lvrW0BN9iNL9t9IoAMXBJ4Gsm_X6H9JIGOqvnATTKbwsxtA7UJ2pkVLQgsedJdH8bQgDDJnA4CDpuwmq4GvgJ4i0q-9VvseySUiOQh2yxXzLdU/s1600/pipe+filling+into+cupcake+hole.jpg" height="222" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Reinsert the top of the core,
pushing it down to plug the hole.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQJGs-I5OiSujlaJ1PKCBmMUtjrTfmQ0r09E5xEXSoVytMv1lChSnBTvzTJr_OtUFIwyKBbfl6krh_eIvzf8iJHAKese4_gIwWqJU16Lp9m6Xy2-6b00l_cQuWQsE_uMap193UEvqXdI/s1600/DSCN3934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQJGs-I5OiSujlaJ1PKCBmMUtjrTfmQ0r09E5xEXSoVytMv1lChSnBTvzTJr_OtUFIwyKBbfl6krh_eIvzf8iJHAKese4_gIwWqJU16Lp9m6Xy2-6b00l_cQuWQsE_uMap193UEvqXdI/s1600/DSCN3934.JPG" height="300" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">This should leave a few treats for the baker! P.S. I piped the remaining vanilla champagne filling over these treats and let's-just-say, "Swooooooooon!" Yeah, you could totally do that too!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT-3oNAGfMb85Kg0pM5Du15OdD61spHGdtbwCAf3sU7xWQ_42FzR7q_O_poppxQ__JkWyeCzqGRoooddnGHm9I4Loko2D3k6Dp3EQC1gFRuf8lfqkPvo2_s1t6de4e7Wz9gpBeu3F0bo/s1600/DSCN3936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT-3oNAGfMb85Kg0pM5Du15OdD61spHGdtbwCAf3sU7xWQ_42FzR7q_O_poppxQ__JkWyeCzqGRoooddnGHm9I4Loko2D3k6Dp3EQC1gFRuf8lfqkPvo2_s1t6de4e7Wz9gpBeu3F0bo/s1600/DSCN3936.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">To make the champagne buttercream, </span><span style="font-family: Arial;">beat the butter until creamy.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Add the vanilla and champagne.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Mix on medium until almost emulsified (most of the liquid is incorporated into the butter), about a minute.</span><span style="font-family: Arial;"> Can you see that part? </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3Y9dmfWh0rbRPn7858QlZnDwilre48Jjf1AXVAeOsIzgU7bhLYIXCYbMVqa5_mGmeLDpq_R95bO0rgRAGD48TIAzsOMp9h5AMG5CI4qG7YDCgIbnrkdMHzptNPZiRFGWEtz6g1iMeKs/s1600/DSCN3937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3Y9dmfWh0rbRPn7858QlZnDwilre48Jjf1AXVAeOsIzgU7bhLYIXCYbMVqa5_mGmeLDpq_R95bO0rgRAGD48TIAzsOMp9h5AMG5CI4qG7YDCgIbnrkdMHzptNPZiRFGWEtz6g1iMeKs/s1600/DSCN3937.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">On low, gradually add the confectioners’ sugar, scraping the sides a few times.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Once all the sugar is incorporated, mix on medium for 30 seconds.</span><span style="font-family: Arial;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsijuPerhr09sd3U0aBzfVVobwgWHozf5XtNyBRxfa3pgul_OM1ttqSY9ZwhLZcul1Oiue6w5M8CyoQoXidTwcfDWhCw2tlSH7YVSfdXnTGbCgxcDSl2ZQOhwsdCVdB1qWbgLhZUoQor4/s1600/DSCN3938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsijuPerhr09sd3U0aBzfVVobwgWHozf5XtNyBRxfa3pgul_OM1ttqSY9ZwhLZcul1Oiue6w5M8CyoQoXidTwcfDWhCw2tlSH7YVSfdXnTGbCgxcDSl2ZQOhwsdCVdB1qWbgLhZUoQor4/s1600/DSCN3938.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Adjust the spreading consistency by adding corn syrup, in 1 tbsp increments, and beating on medium for 30 seconds. Once the desired consistency is achieved, mix on medium high for 1 minute. I know it sounds anal, but it really, really does make the most fluffy <strike>and addictive</strike> frosting. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e6WY8EKiBNPG9c-cC0qGvKWyPs1l3nutOMgAJ5xm8iMfrEzYFEnBKi4JdC1IAMPEcFw-mELv8QxDrasK2eg8ygpfrcwN8WzfcTZEY-sa-cs3FtmxUM6NB7WPJ4_KLPBw9zHTsNDmkYY/s1600/DSCN3939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e6WY8EKiBNPG9c-cC0qGvKWyPs1l3nutOMgAJ5xm8iMfrEzYFEnBKi4JdC1IAMPEcFw-mELv8QxDrasK2eg8ygpfrcwN8WzfcTZEY-sa-cs3FtmxUM6NB7WPJ4_KLPBw9zHTsNDmkYY/s1600/DSCN3939.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Pipe or frost the
cupcakes with the champagne buttercream and decorate with your favorite
sprinkles. Refrigerate until ready to serve.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAg5IQNv7J6XUyMSw0XLxdteTrJqv1CgWhYOIMxt-MJQMLMcXvzblWvW7Kv1i576IXx6jKoGIpehXMVszHOAsYxsFSRJrJI0ptocO3fF8qrgEwr-GIhjyaxrVHY8T3ubfRhUDkpJmZGM/s1600/DSCN3946_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAg5IQNv7J6XUyMSw0XLxdteTrJqv1CgWhYOIMxt-MJQMLMcXvzblWvW7Kv1i576IXx6jKoGIpehXMVszHOAsYxsFSRJrJI0ptocO3fF8qrgEwr-GIhjyaxrVHY8T3ubfRhUDkpJmZGM/s1600/DSCN3946_1.jpg" height="295" width="400" /></a></div>
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<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Champagne and candles just seem to scream, "Celebration!"</span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9f6m5-Hfq090bcHPV97JjoSUj4c42Fns7UgnFG9HjNSL9ZWFKUo4FZLjxv78QH72Gst3xe_XhJnsS_QmW_97iFtH_4UXAIZwbk6qVi6bBdBv_IANgm7Iv9tC2Z33XCWxyIGUBdeqyEo/s1600/DSCN3971_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9f6m5-Hfq090bcHPV97JjoSUj4c42Fns7UgnFG9HjNSL9ZWFKUo4FZLjxv78QH72Gst3xe_XhJnsS_QmW_97iFtH_4UXAIZwbk6qVi6bBdBv_IANgm7Iv9tC2Z33XCWxyIGUBdeqyEo/s1600/DSCN3971_1.jpg" height="400" width="298" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Champagne Celebration
Cupcakes</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Makes 16 standard cupcakes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Vanilla <st1:place w:st="on">Champagne</st1:place>
Filling</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 pkg instant vanilla
pudding (3.4 oz)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup champagne<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Cupcakes</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 cups cake flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 tsp cream of tartar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup oil (vegetable or canola
oil)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 eggs, slightly beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tsp pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup champagne<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Champagne Buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup (1 stick) salted
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tsp pure vanilla extract (or
vanilla bean paste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp champagne, chilled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 cups confectioners’ sugar,
sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp corn syrup, divided<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>To make the filling and
cupcakes</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. To make the filling, in a
small bowl whisk the filling ingredients until smooth and thick. Cover and refrigerate until ready to fill the
completely cooled cupcakes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Preheat the oven to 325 degrees F. Line
regular-size cupcake pans with 16 cupcake liners. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Sift together the flour, baking powder, soda,
salt, and cream of tartar. In the bowl of an electric stand mixer with a paddle
attachment, add the sifted dry ingredients and sugar, mix on low speed for 30
seconds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. With the mixer on low, slowly add the oil to
the dry mixture until pea-sized crumbs are formed. Add the eggs, vanilla,
buttermilk and champagne and mix on low speed for 1 minute. Stop and scrape the
bowl and paddle, and then mix on medium speed for 1 minute. Finish mixing by hand to ensure all
ingredients are incorporated.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Fill the cupcake liners three-quarters full
with batter. Bake for 16-18 minutes, or until
golden and a toothpick inserted comes out clean. Remove the pan from the oven
and let cool in the pan for 2 minutes, then remove the cupcakes to a wire rack
to cool completely. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>To make the champagne
buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. In the bowl of a stand
mixer with a paddle attachment, beat the butter until creamy. Add the vanilla and champagne. Mix on medium until almost emulsified (most
of the liquid is incorporated into the butter), about a minute. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. With the mixer on low,
gradually add the confectioners’ sugar, scraping the sides a few times. Once all the sugar is incorporated, mix on
medium for 30 seconds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Adjust the spreading consistency
by adding corn syrup, in 1 tbsp increments, and beating on medium for 30
seconds. Once the desired consistency is
achieved, mix on medium high for 1 minute.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>To fill and frost the
cupcakes</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Remove a core from the
cupcakes, using a small knife or a cupcake corer. Save the top portion of the core.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Fill the hole with the
vanilla champagne filling, pushing as much filling into the hole as
possible. Reinsert the top of the core,
pushing it down to plug the hole.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Pipe or frost the
cupcakes with the champagne buttercream and decorate with your favorite
sprinkles.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Store in an airtight
container in the refrigerator until ready to serve.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlMn3KObNy5PDlycBP7AnLtL-ZzAv8_rp2Fo6meHkvSwqwTlNyDGgzQqaRGczXipM78tlqmD812z4wuU6oQ3h3ubdpWaWbdlLut06Bd7e-VpGiUfsg9w6hdKM-UN1prtZhZzTV682x3E/s1600/DSCN3979_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlMn3KObNy5PDlycBP7AnLtL-ZzAv8_rp2Fo6meHkvSwqwTlNyDGgzQqaRGczXipM78tlqmD812z4wuU6oQ3h3ubdpWaWbdlLut06Bd7e-VpGiUfsg9w6hdKM-UN1prtZhZzTV682x3E/s1600/DSCN3979_1.jpg" height="400" width="276" /></a></div>
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<span style="font-family: Arial;">I think I've finally 'found' my perfect homemade champagne cupcake. All ready for my next celebration...Which just might need to be sooner rather than later! <b> *wink*</b></span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com7tag:blogger.com,1999:blog-6792277539398619402.post-6692234439762813362013-11-08T17:00:00.000-08:002013-11-10T08:03:25.339-08:00Spiced Rum Pumpkin PoppersI made these awhile ago. Actually, I think I made them in September, the very moment the temperature dropped below 90, giving me the courage to fire up my oven. The novelty of the fall season and the brisk 80 degree weather inspired me to bake something with pumpkin, as you do in the fall. I don't really have a good reason for why it's taken me so long to post these, but I feel like my timing is actually impeccable. It seems like a huge chunk of our population needs a reminder:<b><i><span style="color: orange;"> it's still fall! </span></i></b><br />
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<a href="http://2.bp.blogspot.com/-Ns3BEgBItpg/Un2CDvvydlI/AAAAAAAAAc0/8Fi2qX44gv4/s1600/Fallen+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ns3BEgBItpg/Un2CDvvydlI/AAAAAAAAAc0/8Fi2qX44gv4/s320/Fallen+leaves.jpg" width="320" /></a></div>
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It's the first week of November, and we're (still!) in the middle of my favorite season. Even though we're in California, the weather is decidedly crisp, and someone wisely had the foresight to plant lots of Chinese Pistache, Liquid Ambers, and Maple trees so my neighborhood is (still!) awash in brilliant color. The days are getting shorter, but I'm just not in a hurry to rush right into the Christmas season. Holiday decorations are already popping up everywhere, the State Capitol's tree was delivered today, and I'll admit that I got a peppermint mocha, in a cute red cup, from Starbucks today. Technically, red is also a fall color, so I told myself I was celebrating FALL. I love Christmas, but fall is SO very lovely - can't we just enjoy it awhile longer?<br />
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Will these convince you?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_p3urapnuOE/Un2E_PtW7eI/AAAAAAAAAdA/A7HFapm_Hz0/s1600/DSC_0625.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://3.bp.blogspot.com/-_p3urapnuOE/Un2E_PtW7eI/AAAAAAAAAdA/A7HFapm_Hz0/s400/DSC_0625.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced rum pumpkin poppers. Sit down & stay awhile.</td></tr>
</tbody></table>
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<a name='more'></a>Seriously, make these spiced rum pumpkin poppers and I promise you'll want fall to stick around a little longer. My kitchen smelled divine after I made these - and they were pretty easy to make, too. They remind me of doughnut holes - the texture is very much like a cake doughnut, but they're baked, and since pumpkin is high in vitamin A, that makes these healthy - right?<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hqCkbY5lzvI/Un2GDEQkvbI/AAAAAAAAAdM/nfThOS_VIZ8/s1600/DSC_0614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-hqCkbY5lzvI/Un2GDEQkvbI/AAAAAAAAAdM/nfThOS_VIZ8/s400/DSC_0614.jpg" width="290" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven, just-glazed.</td></tr>
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Here's how it's done:<br />
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Oven temp: 350</div>
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Yield: about 36 poppers (3 dozen, or 1 and 1/2 mini muffin tins)</div>
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px;"><b><span style="color: orange;"><u>For the poppers:</u></span></b></span><br />
<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px;"><b><span style="color: orange;"><u><br /></u></span></b></span>
<b style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Ingredients:</i></b><br />
<div style="background-color: white; font-family: arial, sans-serif; font-size: 13px;">
<span style="color: #222222;">1 and 3/4 cups all-purpose flour (I used unbleached)</span><br />
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2 tsp baking powder</div>
<div style="color: #222222;">
1/4 tsp cream of tartar</div>
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1/2 tsp salt</div>
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1 tsp cinnamon</div>
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1/8 tsp nutmeg</div>
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1/8 tsp ground cloves</div>
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1/2 tsp allspice</div>
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1/2 tsp ground ginger</div>
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1/3 cup oil</div>
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1 cup packed brown sugar</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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2 Tbsp spiced rum</div>
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1 cup <span class="il" style="background-color: #ffffcc;">pumpkin</span> puree</div>
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1/4 cup milk</div>
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<b><i>Instructions:</i></b></div>
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(1) Spray mini muffin tin with nonstick cooking spray.</div>
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(2) Whisk flour, baking powder, salt, cream of tartar, and spices in a bowl. </div>
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(3) In another bowl, mix eggs, oil, brown sugar, vanilla, <span class="il" style="background-color: #ffffcc;">pumpkin</span>, rum, and milk until smooth. Mix in half the flour mixture until moistened, then add the rest and mix until just combined - do not overmix, or it will become glutenous and chewy, rather than fluffy and cakey!</div>
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(4) Scoop the mixture into mini muffin tins - the cups should be nearly full. </div>
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(5) Bake for 10 minutes.</div>
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<span style="color: orange;"><b><u>For the glaze:</u></b></span></div>
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<span style="color: orange;"><b><u><br /></u></b></span></div>
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<b style="color: #222222;"><i>Ingredients:</i></b></div>
<div style="color: #222222;">
1/2 stick unsalted butter</div>
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1/2 tsp salt</div>
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1/4 cup packed brown sugar</div>
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1 Tbsp spiced rum</div>
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<br /></div>
<div style="color: #222222;">
<b><i>Instructions:</i></b></div>
<div style="color: #222222;">
(6) While the spiced rum pumpkin poppers are baking, melt the 1/2 cup of butter in a saucepan, stirring constantly over medium heat, until it just begins to turn golden brown. Add the salt and brown sugar, continuing to stir constantly. The mixture will start to bubble - keep stirring and let it bubble for about 5 minutes. It will thicken and become syrupy. By this time, your poppers should be just about done. Remove the glaze from the heat, and give it a couple more stirs. </div>
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(7) Remove the poppers from the oven when they're done. While the poppers are still hot, and still in the muffin tin, brush (I like to use a silicone marinade brush, but you could carefully spoon it) the also-hot glaze over the poppers.</div>
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(8) You're done. Let them sit for a few minutes, and pop them out of the muffin tins to <strike>devour them ALL</strike> serve. </div>
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<a href="http://3.bp.blogspot.com/-vG7VnpSYrHY/Un2IsiPTk_I/AAAAAAAAAdY/h2trrsHq4F0/s1600/DSC_0621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vG7VnpSYrHY/Un2IsiPTk_I/AAAAAAAAAdY/h2trrsHq4F0/s640/DSC_0621.jpg" width="378" /></a></div>
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<span style="color: orange; font-family: Courier New, Courier, monospace;"><b>**Happy Fall! :) Jacqueline**</b></span></div>
Anonymousnoreply@blogger.com7tag:blogger.com,1999:blog-6792277539398619402.post-28911713529590387122013-11-02T12:49:00.000-07:002013-11-02T12:49:12.967-07:00Coconut Custard Pie with Malibu Rum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcFUyPmuIVRZDXw3rsUrgbXsb95y83p0Xu0Tio4H1i8NZKG3r536klpZLsKYLu-BET5_4yEglurBRj5etw5cizsBC02vtfA_RYsJetYv2Mj1QHmYkd7RUpSjsDY6bmAiHQYaEkzEj2H8/s1600/coconut+custard+pie+with+malibu+rum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcFUyPmuIVRZDXw3rsUrgbXsb95y83p0Xu0Tio4H1i8NZKG3r536klpZLsKYLu-BET5_4yEglurBRj5etw5cizsBC02vtfA_RYsJetYv2Mj1QHmYkd7RUpSjsDY6bmAiHQYaEkzEj2H8/s1600/coconut+custard+pie+with+malibu+rum.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Need an easy, not-too-sweet but WOW pie for your Thanksgiving desserts table? This coconut custard pie with <a href="http://www.maliburumdrinks.com/us/">Malibu Rum</a> will fit nicely among the standard holiday favorites. Super easy to make, lots and lots of coconut, light on the custard part, and delicately favored with lemon and coconut-flavored rum. Fabulous, too, as you can make this pie ahead of time to reduce the inevitable Thanksgiving Day stress. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I grew up with coconut custard pie. I think when I was very young, my mom probably made it from scratch. As we all grew up and time was less available to bake, she likely used the Jell-o brand custard mix with coconut. And, very likely a frozen pie crust was involved. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Needless-to-say, I'm not a fan of frozen pie crusts...I might opt for the Jell-o custard mix, in a pinch. However, with as much baking as I do, making a pie crust from scratch is a whole lot easier and a whole lot less expensive. Plus, the more I practice the better my crusts have become. This filling requires no cooking on the stove, so what's not to like?! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you like coconut, you'll LOVE this pie! And, as you may have experienced in your own life as well, people are either Coconut Lovers or Coconut Haters. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I feel a kindred spirit with the former and a great deal of sadness for the latter. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I 'get it'...It's a texture thing, right?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlsAet0lUdL7k7m5mvsNYEF0VrGA7ZwyxTNlp2UP1CaYGyhD-DWgsg_EhvOTL_B99AEeoZUp2eQdWjdg0I2beRmThHRT04Z4MA2Lk85tppARKLGw1Fn02SJxADKs8Yd3K87ltAykzV2o/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlsAet0lUdL7k7m5mvsNYEF0VrGA7ZwyxTNlp2UP1CaYGyhD-DWgsg_EhvOTL_B99AEeoZUp2eQdWjdg0I2beRmThHRT04Z4MA2Lk85tppARKLGw1Fn02SJxADKs8Yd3K87ltAykzV2o/s1600/first+page+collage.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This pie is chocked full of coconut and not drowning in custard. The <a href="http://www.maliburumdrinks.com/us/">Malibu Rum</a> is subtle and adds a nice depth to the filling. All-in-all, a great combination!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A fabulous and easy-to-make addition to your festive Thanksgiving desserts table...Or, to any table for that matter: Coconut Custard Pie with <a href="http://www.maliburumdrinks.com/us/">Malibu Rum</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Preheat your oven and make your favorite pie crust. I've included a recipe for my go-to pie crust. You can see how I pull this crust together in <a href="http://www.bakeitwithbooze.com/2012/01/hard-cider-apple-pie.html">this recipe post</a>. </span><span style="font-family: Arial, Helvetica, sans-serif;">Very easy, works great each and every time! Keep the pie shell chilled while you make the filling.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql3EkjWq8bFtTAdja_VMTfNE2f2C6UeUFAUK_qA25g87cc8cnC1AT-FnInS9ZdLU_DS5rNmQWBroJSRQBAMlK1zObEySeuFDy8-rRkw29ZFIoUL4giW1k_A2jM5fDNDIxbrLOKcHDUYA/s1600/DSCN3712_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql3EkjWq8bFtTAdja_VMTfNE2f2C6UeUFAUK_qA25g87cc8cnC1AT-FnInS9ZdLU_DS5rNmQWBroJSRQBAMlK1zObEySeuFDy8-rRkw29ZFIoUL4giW1k_A2jM5fDNDIxbrLOKcHDUYA/s1600/DSCN3712_1.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Get your filling ingredients ready. Already, you know this pie will be great...Right? Rum, vanilla, coconut, butter...Oh, yeah!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrAGgAd72BQ5b5ImD9mfi6DIRUximT-7EHRS1ZMd_t9vZgKR-h3neuFykw6vW1JoJ_c-9hyphenhyphenXKyPY-GM4-ZVrg8iigjFiKqZhpobYZpBp2mq95KuL4_7-cPKIukg-xr8uRm9QUHvA-648/s1600/DSCN3708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrAGgAd72BQ5b5ImD9mfi6DIRUximT-7EHRS1ZMd_t9vZgKR-h3neuFykw6vW1JoJ_c-9hyphenhyphenXKyPY-GM4-ZVrg8iigjFiKqZhpobYZpBp2mq95KuL4_7-cPKIukg-xr8uRm9QUHvA-648/s1600/DSCN3708.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Arial;">In a medium bowl, combine
the evaporated milk, rum and coconut, mix and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVFGA12awA80XiBbwRz0q8brjjbGYyn-KRIrM7O3Dwp5QODRP0IkxpyNdhmhPJfkMum4XmW02AMKq0mBetsebockZrCI-0izDYtf-6u0T8568EonWQAIIve6Ni8V4hwUPb8sc7YCno2o/s1600/DSCN3710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVFGA12awA80XiBbwRz0q8brjjbGYyn-KRIrM7O3Dwp5QODRP0IkxpyNdhmhPJfkMum4XmW02AMKq0mBetsebockZrCI-0izDYtf-6u0T8568EonWQAIIve6Ni8V4hwUPb8sc7YCno2o/s1600/DSCN3710.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">In the bowl of a stand
mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape bowl as needed.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGwLiQ-MTg0q_8NqHrlrXYCD_TTxmbFvaRpVnVhCXHdDpvyrlwFdl2KM4P3WVt6KhhIZ0wFH8Dw0u2Nh6XpOuOupUQ5ddkZ7N5ldAB_ktczabJ7BWqDWkqHMO313207CkM5fJjn0dCrE/s1600/cream+butter+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGwLiQ-MTg0q_8NqHrlrXYCD_TTxmbFvaRpVnVhCXHdDpvyrlwFdl2KM4P3WVt6KhhIZ0wFH8Dw0u2Nh6XpOuOupUQ5ddkZ7N5ldAB_ktczabJ7BWqDWkqHMO313207CkM5fJjn0dCrE/s1600/cream+butter+and+sugar.jpg" height="400" width="313" /></a></div>
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<span style="font-family: Arial;">Add the eggs, one at a
time and beating well after each addition.
<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQ4c5QU5BcWogwx9Ubz5r0iM6sWZ_Vh6OM1giv4EafAtfM3KAqmaOFzUiZD4frPLhNoutrRXFtaf31lYutDNkUAdY_RNEHoqAj7G7WgDxnI0w-E4KJV_6z5lnXevPKT3fyDHvc15VN7c/s1600/DSCN3716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQ4c5QU5BcWogwx9Ubz5r0iM6sWZ_Vh6OM1giv4EafAtfM3KAqmaOFzUiZD4frPLhNoutrRXFtaf31lYutDNkUAdY_RNEHoqAj7G7WgDxnI0w-E4KJV_6z5lnXevPKT3fyDHvc15VN7c/s1600/DSCN3716.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;">With the mixer on low,
mix in the coconut mixture, vanilla, lemon zest and lemon juice. Beat until well combined.</span></div>
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<span style="font-family: Arial;">Pour filling into
prepared pie crust.</span><br />
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<span style="font-family: Arial;">Bake as directed, start with a hot oven for 15 minutes and then drop the temperature. Continuing backing until set and lightly browned on top.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven to a
cooling rack and cool completely before serving.</span></div>
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<b><span style="font-family: Arial;">Coconut Custard Pie with </span><a href="http://www.maliburumdrinks.com/us/"><st1:city style="font-family: Arial;" w:st="on"><st1:place w:st="on">Malibu</st1:place></st1:city><span style="font-family: Arial;"> Rum</span></a></b></div>
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<span style="font-family: Arial;">Makes one 9 1/2" pie<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">5 oz evaporated milk (one
small can)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp <a href="http://www.maliburumdrinks.com/us/"><st1:city w:st="on"><st1:place w:st="on">Malibu</st1:place></st1:city> Rum</a> (coconut flavored rum or other
rum)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 cups sweetened flaked
coconut<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 tbsp unsalted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">3/4 cup super fine sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp pure vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial;">Zest and juice of 1/2 lemon
(optional)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 unbaked pie crust (see
recipe below, use half)<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Directions to make the pie and filling</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Preheat oven to
425F. <o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a medium bowl, combine
the evaporated milk, rum and coconut, mix and set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In the bowl of a stand
mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape bowl as needed.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Add the eggs, one at a
time and beating well after each addition.
<o:p></o:p></span></div>
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<span style="font-family: Arial;">5. With the mixer on low,
mix in the coconut mixture, vanilla, lemon zest and lemon juice. Beat until well combined.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Pour the filling into
prepared pie crust. Bake for 15 minutes
are 425F, then drop the temperature to 350F.
Continue baking for 35-40 minutes until set and lightly browned on top.<o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Remove from the oven to a
cooling rack and cool completely before serving.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Adapted from <a href="http://www.fostersmarket.com/books/the-fosters-market-cookbook/">The Foster’s Market Cookbook</a><o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Pie crust </b>(makes 2 single
crusts/freeze one for later)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 1/2 cups flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 tsp fine sea salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">6 tbsp unsalted butter,
chilled and cubed<o:p></o:p></span></div>
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<span style="font-family: Arial;">6 tbsp shortening, chilled
and cubed<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 tbsp rum (or whatever non-flavored
liquor you have), chilled (divided)<o:p></o:p></span></div>
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<span style="font-family: Arial;">4-5 tbsp ice water (divided)<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Directions to make the pie crust</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Mix flour, sugar and salt
in a large bowl.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Cut in cold butter and
shortening with a pastry blender. Work
quickly until the mixture is combined and the butter and shortening are about
the size of peas.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Sprinkle in 2 tbsp rum and
gently toss. Sprinkle in 2 tbsp ice
water and toss. Working quickly,
sprinkle in the remaining rum and ice water, alternating and gently
tossing. Add more ice water as needed,
in 1 tbsp increments.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Add enough ice water
until the dough just comes together.
Divide the dough in half and form into flat discs (about 6” in
diameter).<o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Wrap each disc in plastic
wrap and refrigerate at least an hour until ready to assemble the pie.</span></div>
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<span style="font-family: Arial;">This is a pie that my mom made a lot. Everyone in my family loves coconut, which in some way is great, but when all the pie is gone with no seconds, not so good! I'll likely make this pie again using a more custardy recipe...And, ALWAYS with booze, of course!</span></div>
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<span style="font-family: Arial;">Ellen</span><br />
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<span style="font-family: Arial;">P.S. The crust...Nice and flaky!</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com2tag:blogger.com,1999:blog-6792277539398619402.post-76955444584276384762013-10-13T12:00:00.000-07:002013-10-13T12:00:12.610-07:00Peach Blueberry Pie with Bourbon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Today, I'm sharing <b>my favorite pie</b>, with a boozy new twist! Sweet peaches laced with plump and juicy blueberries, surrounded by an old-fashioned filling rounded out with <a href="http://www.jimbeam.com/">Jim Beam Kentucky Bourbon</a>...A traditional summer pie made more modern thanks to Mr. Beam!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I love this pie. Love with a capital L. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I have made this pie annually for at least 10 years. And, in case you haven't figured this out: I have a weakness for <a href="http://www.bakeitwithbooze.com/2013/07/bambis-apricot-pie-with-amaretto.html">pie</a>. <a href="http://www.bakeitwithbooze.com/2013/01/whiskey-bacon-pecan-pie-with-tullamore.html">Pie</a> in any way, shape or <a href="http://www.bakeitwithbooze.com/2012/09/almost-healthy-chocolate-amaretto-silk.html">form</a>. And, yes, there was ICE CREAM involved this time, too... </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And, yes, that ice cream was served with my favorite kind of pie: Breakfast Pie. You've met our <a href="http://www.bakeitwithbooze.com/search/label/Pie">breakfast pies</a> many, many times. Why expect anything different? :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You will LOVE this pie.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Seriously good. Seriously decadent. Seriously swoon-worthy. All, in one easy pie!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Please don't be fooled, my friends. Yes, this is a summer pie. IMO, probably best made with fresh fruit. But, I wouldn't shy away from making this using frozen fruit. Nothing wrong with a little bit of summer to round out your fall pie experiences. Go ahead. It's all good!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I know I won't be shy...*WINK*</span><br />
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<span style="font-family: Arial;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Preheat you oven and line your pie plate with the bottom crust. Refrigerate this while you make the filling.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">In a small bowl, combine
the sugar, flour, tapioca, and spices.
Set aside.</span></div>
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<span style="font-family: Arial;">In a large bowl, gently
toss together the peaches, blueberries, </span><a href="http://www.jimbeam.com/" style="font-family: Arial;">Bourbon</a><span style="font-family: Arial;"> and lemon juice. Such a beautiful combination of colors...</span></div>
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<span style="font-family: Arial;">Sprinkle the sugar
mixture over the fruit mixture and gently
toss to combine. <o:p></o:p></span></div>
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<span style="font-family: Arial;">Pour the filling into the
prepared pie shell and dot with the cubes of butter. Place the pie into the refrigerator
while you roll out the top crust.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4w1HQn8L8yBoboux2gYvw7dKu4yJcJHZQ3g_Kyglai9G2m5bDJczPs_GEwux1tK0LtOzFApnKarTbEPrtZWrUsf01xGlE9kem3chAFp92A8q5_lauKh8KO13Sxe5uDqJP18wVQrRIzts/s1600/DSCN3584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4w1HQn8L8yBoboux2gYvw7dKu4yJcJHZQ3g_Kyglai9G2m5bDJczPs_GEwux1tK0LtOzFApnKarTbEPrtZWrUsf01xGlE9kem3chAFp92A8q5_lauKh8KO13Sxe5uDqJP18wVQrRIzts/s1600/DSCN3584.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Carefully place the top
crust on top of the filling. Seal and
crimp the edges however you like.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpvhhRkcqI_z05CpfFV3PmbURLL7UUKqKAPWoyn-CHad_YQ0SkKan8evz5XjYfDzZnrmL2yQ7XZytVTOyYZFx7_IgMGyRjSrYk2mLXcDzhY7uU36EgcYHjCkFAddpwcxtg17_XsSo5co/s1600/top+crust+and+crimp+edges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpvhhRkcqI_z05CpfFV3PmbURLL7UUKqKAPWoyn-CHad_YQ0SkKan8evz5XjYfDzZnrmL2yQ7XZytVTOyYZFx7_IgMGyRjSrYk2mLXcDzhY7uU36EgcYHjCkFAddpwcxtg17_XsSo5co/s1600/top+crust+and+crimp+edges.jpg" height="200" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Brush the top with milk
and sprinkle with the sugar. Cut 3 vent
holes or other pattern.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKLAHFAFy33LiR6XK802_WK4aF8vkQdDniGpcU1gbN3p0wgjYi_6g_tcxXAui7q2vnWQzn1nY3BhUboz9SZxYdgjGgiKoWfqh3aNzZy1avfk924aJ5diPwXoLZZ-rgtla0qBhZDsN0aU/s1600/cream+and+sugar+on+top+and+vent+slits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKLAHFAFy33LiR6XK802_WK4aF8vkQdDniGpcU1gbN3p0wgjYi_6g_tcxXAui7q2vnWQzn1nY3BhUboz9SZxYdgjGgiKoWfqh3aNzZy1avfk924aJ5diPwXoLZZ-rgtla0qBhZDsN0aU/s1600/cream+and+sugar+on+top+and+vent+slits.jpg" height="200" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Bake as directed, starting with 425F for 25
minutes, then reduce the temperature to 350F. Bake for 40 minutes,
or until the pastry is golden brown and the juices are bubbling.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Sometimes this takes 10-15 minutes more...Depends on how full your pie is...Mine are always WAY full!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMANwk8fd86wofT4asOTA1B8vETlucZkrWahJinurrOMdWBAYA4MbIx7EFNjE7kn6X9SIVF0mSsPbPxknBcprcd3K4uyr0CaPCYD5f-oh_D2wVvmQHxdr_7_x2JOj9ZtI2RtlhEYGxy8/s1600/out+of+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMANwk8fd86wofT4asOTA1B8vETlucZkrWahJinurrOMdWBAYA4MbIx7EFNjE7kn6X9SIVF0mSsPbPxknBcprcd3K4uyr0CaPCYD5f-oh_D2wVvmQHxdr_7_x2JOj9ZtI2RtlhEYGxy8/s1600/out+of+oven.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial;">Remove to a cooling rack
until ready to serve. I let mine set a
solid 4 hours before cutting.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;">** Try this pie with <a href="http://postprohibition.com/diy/blueberry-liqueur/">blueberry liqueur</a>, which makes an delicious pie. </span><span style="font-family: Arial;">To see how to make a pie crust using liquor, just </span><a href="http://www.bakeitwithbooze.com/2012/01/hard-cider-apple-pie.html" style="font-family: Arial;">follow these instructions</a><span style="font-family: Arial;">. </span></div>
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<div style="text-align: center;">
<span style="font-family: Arial;">Breakfast!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8WcR8CJf4M8HhJi8-ltxDweCITLnviaL14JhVEIpbCIStVP8TMA48hMJJcJiUumrmINtVy8QXbhC1fWJrjQU1KY0Nds4qJMcB4-VSkQGHKJjd7PfS-CPb7SlxP-UilLT5F9PCmMMeSU/s1600/DSCN3616_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8WcR8CJf4M8HhJi8-ltxDweCITLnviaL14JhVEIpbCIStVP8TMA48hMJJcJiUumrmINtVy8QXbhC1fWJrjQU1KY0Nds4qJMcB4-VSkQGHKJjd7PfS-CPb7SlxP-UilLT5F9PCmMMeSU/s1600/DSCN3616_2.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial;"><b>Peach and Blueberry Pie with
<a href="http://www.jimbeam.com/">Bourbon</a></b><o:p></o:p></span></div>
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<span style="font-family: Arial;">Makes one 9 1/2" pie
(deep dish)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">Double crust pie shells (see
recipe below)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 cup flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp minute tapioca<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 tsp nutmeg<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 cups peeled, pitted and
sliced peaches<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 cups blueberries, washed
and picked through<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 tbsp Bourbon (<a href="http://www.jimbeam.com/">Jim Beam</a>)<b>**</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp lemon juice<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp unsalted butter,
small cubes<o:p></o:p></span></div>
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<span style="font-family: Arial;">Milk and demerara sugar to
sprinkle on top<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Preheat oven to
425F. Line the pie plate with one of the
crusts, chill while making the filling.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a small bowl, combine
the sugar, flour, tapioca, and spices.
Set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In a large bowl, gently
toss to combine the peaches, blueberries, <a href="http://www.jimbeam.com/">Bourbon</a> and lemon juice.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Sprinkle the sugar
mixture over the fruit mixture. Gently
toss to combine. <o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Pour the filling into the
prepared pie shell and dot with the cubes of butter. Place in the refrigerator
while you roll out the top crust.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Carefully place the top
crust on top of the filling. Seal and
crimp the edges. <o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Brush the top with milk
and sprinkle with the sugar. Cut 3 vent
holes in the top.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">8. Bake at 425F for 25
minutes, then reduce the temperature to 350F and bake for another 40 minutes,
or until the pastry is golden brown and the juices are bubbling.<o:p></o:p></span></div>
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<span style="font-family: Arial;">9. Remove to a cooling rack
until ready to serve. I let mine set a
solid 4 hours before cutting.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>** I also made this pie with
<a href="http://postprohibition.com/diy/blueberry-liqueur/">my homemade blueberry liqueur</a>, which made an equally delicious pie. </b><o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Adapted from <a href="http://www.abebooks.com/Country-Pies-Seasonal-Sampler-Yockelson-Lisa/8647418189/bd">Country Pies, A Seasonal Sampler</a><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Double Pie Crust (makes 2
single crusts)</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 1/2 cups flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp fine (sea) salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp baking powder
(optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6 tbsp unsalted butter,
chilled and cubed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6 tbsp shortening, chilled
and cubed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 tbsp Bourbon (<a href="http://www.jimbeam.com/">Jim Beam</a>),
chilled (divided)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4-5 tbsp ice water (divided)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Mix flour, sugar, salt,
and baking powder in a large bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Cut in cold butter and
shortening with a pastry blender. Work
quickly until the mixture is combined and the butter and shortening are about
the size of peas.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Sprinkle in 2 tbsp <a href="http://www.jimbeam.com/">Bourbon</a>
and gently toss. Sprinkle in 2 tbsp ice
water and toss. Working quickly,
sprinkle in the remaining Bourbon and ice water, alternating and gently
tossing. Add more ice water as needed,
in 1 tbsp increments.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Add enough ice water
until the dough just comes together.
Divide the dough in half and form into flat discs (about 6” in
diameter).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Wrap each disc in plastic
wrap and refrigerate at least an hour until ready to assemble the pie.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Okay, so, shhhh...A little secret...I make this pie twice every summer. I share little of it. Honestly, it's hard to part with...Sometimes, though, I do make my dad a pie. Mostly, just me. </span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">The addition of the <a href="http://www.jimbeam.com/">Bourbon</a> is a really nice boozy and adult change to my favorite pie, too. The <a href="http://postprohibition.com/diy/blueberry-liqueur/">blueberry liqueur</a> version is to-die-for!</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Ellen</span></div>
<br />
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<br /></div>
<br />Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com4tag:blogger.com,1999:blog-6792277539398619402.post-84373774185584198112013-10-04T22:27:00.001-07:002014-09-09T13:09:40.979-07:00Celebrate Placer GROWN Week with Bake It With Booze (and a GIVEAWAY)!Happy Friday! And Happy Fall! What a week it's been. This is Jacqueline, by the way. Remember me? It's been a terribly long time since I've posted here. And, I'm not gonna lie to ya - I'm typing this up with my second glass of wine next to me, so things could get interesting. No recipe today (though I made pumpkin doughnut holes for you and I promise to get them up soon!), but I do have some exciting things to share with you. And did I mention, a <b>giveaway</b>??<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qBfQ6Kl3XtM/Uk-ePVGs5OI/AAAAAAAAAb4/aiUDCZiZd1I/s1600/DSC_0735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qBfQ6Kl3XtM/Uk-ePVGs5OI/AAAAAAAAAb4/aiUDCZiZd1I/s400/DSC_0735.jpg" height="225" width="400" /></a></div>
<br />
I'll skip over the adventures in hazardous waste regulation, because who wants to read about that on a Friday night? Not I - that's why I'm on Blogger with you guys and not reading (more) reports on environmental justice and toxics in consumer products. Let me tell you about the highlight of my week: on Tuesday, I took the day off work, kidnapped my dear friend Kristin, and ventured into the beautiful rolling hills of Placer County (which, I am blessed to say, is basically my back yard!). It was an adventure! At one point, I took a wrong turn and ended up popping my tiny little SUV into 4WD and basically off-roading through blackberry brambles and over boulders. Just a little bit.<br />
<br />
<a href="http://1.bp.blogspot.com/-5VbYrPtAPP0/Uk-XtaFsb7I/AAAAAAAAAbM/HZ_c0DpzKoM/s1600/DSC_0709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-5VbYrPtAPP0/Uk-XtaFsb7I/AAAAAAAAAbM/HZ_c0DpzKoM/s400/DSC_0709.jpg" height="273" width="400" /></a><br />
<br />
I got to spend the afternoon at <a href="http://www.sinclairfamilyfarm.net/" target="_blank">Sinclair Family Farm</a>, which produces naturally raised beef, lamb, chicken, pork, cage free eggs, and even honey. I enjoyed a delicious, homemade, locally-sourced lunch with several other local foodie bloggers, and <a href="http://www.placergrown.org/" target="_blank">Placer GROWN</a> (the kind sponsor of our GIVEAWAY) really showed us a good time!<br />
<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iGXrjXw1Fug/Uk-Zpvjb5FI/AAAAAAAAAbY/m3U4cJyr0mc/s1600/PlacerGROWN+lunch+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iGXrjXw1Fug/Uk-Zpvjb5FI/AAAAAAAAAbY/m3U4cJyr0mc/s400/PlacerGROWN+lunch+Collage.jpg" height="400" width="400" /></a></div>
<br />
Our lunch included a colorful green salad with pomegranate, pear, and feta cheese, a hearty fall stew, rustic homemade bread, apple crisp a la mode, and two different wines from <a href="http://www.vinacastellano.com/" target="_blank">Vina Castellano Winery</a> ("Abuelita" and a lovely Syrah). And, may I add, lunch was served on recycled-content plates, with compostable flatware! Very cool. This eco-nerd notices such things, probably because of my day job.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3pQMjQEhUBI/Uk-cMyE0y8I/AAAAAAAAAbk/NWPJ09T9jzA/s1600/Sinclair+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-3pQMjQEhUBI/Uk-cMyE0y8I/AAAAAAAAAbk/NWPJ09T9jzA/s640/Sinclair+Collage.jpg" height="320" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy cows, happy goats guarded by a happy dog</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zg2TXQOdVgQ/Uk-d4Kb6pTI/AAAAAAAAAbw/7hCp8FdV0q8/s1600/Sinclair+Sheep+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-zg2TXQOdVgQ/Uk-d4Kb6pTI/AAAAAAAAAbw/7hCp8FdV0q8/s640/Sinclair+Sheep+Collage.jpg" height="212" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bah Ram Ewe</td></tr>
</tbody></table>
And at the end of the day, I was sent home with a bag full of goodies...including goodies to share WITH YOU!! PlacerGROWN is providing some really wonderful produce, wine, and event passes - such a perfect way to celebrate fall!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VWotQq8ZMW0/Uk-e5x0CYII/AAAAAAAAAcE/OumGngv7QTU/s1600/DSC_0729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VWotQq8ZMW0/Uk-e5x0CYII/AAAAAAAAAcE/OumGngv7QTU/s320/DSC_0729.jpg" height="320" width="213" /></a></div>
<div style="text-align: center;">
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.bakeitwithbooze.blogspot.com%2F">Pin It</a></div>
<br />
Check out the Rafflecopter widget below to enter. Good luck! You might win...<br />
<br />
<ul>
<li> A month's supply of local mandarins, </li>
<li>A turkey from a Placer County farm, </li>
<li>A gift certificate to a Foothills farmer's market, or</li>
<li>A pair of wine tasting passes for the Placer County Wine Trail.</li>
</ul>
<br />
If you're within driving distance of the area (or if you're looking for a weekend getaway in the country!), I highly recommend these upcoming events. <a href="http://www.placergrown.org/placergrownweek/" target="_blank">PlacerGROWN Week is Oct 5th - 12th!</a><br />
<br />
<span style="background-color: white;"><strong style="border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.placerharvestfestival.com/" target="_blank">PlacerGROWN Harvest Festival</a></strong><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Saturday, Oct. 5th 5:00 – 9:00 p.m.</span><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Sunday, Oct. 6th, 9:00 a.m. – 4:00 p.m.</span><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Johnson-Springview Park</span><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">5480 Fifth St., Rocklin, CA, 95677</span></span><br />
<span style="background-color: white;"><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;"><br /></span></span>
<span style="background-color: white;"><strong style="border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.auburnwineandfood.com/" target="_blank">Auburn Wine & Food Festival</a></strong><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Saturday, Oct. 12th, 1:00 p.m. – 5:00 p.m.</span><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Downtown and Old Town Auburn</span></span><br />
<br />
<span style="background-color: white;"><strong style="border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.placergrown.org/wp-content/uploads/2013/09/Farm-Barn-Tour-schedule-map.pdf" target="_blank">PlacerGROWN Farm & Barn Tour</a></strong><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Sunday, Oct. 13th, 1:00 p.m. – 5:00 p.m.</span><br style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;" /><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">Free, self-guided expedition of farms, ranches, orchards, and vineyards in the beautiful countryside of Placer County. Each venue will feature different activities, tours, and demonstrations. Locally grown produce, wine, and more will be available for purchase. </span></span><br />
<span style="background-color: white;"><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;"><br /></span></span>
<span style="background-color: white;"><span style="color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;"><a href="http://www.placergrown.org/placergrownweek/" target="_blank">...and even more stuff here!</a></span></span><br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/b738890/" id="rc-b738890" rel="nofollow">a Rafflecopter giveaway</a>
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Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-6792277539398619402.post-47933962058553648602013-09-25T11:11:00.003-07:002013-09-25T11:11:52.300-07:00Irish Chai Latte Cupcakes {with Tullamore D.E.W.}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLaciQ_QeNTaB_EloXItdvmAhlGP6I8azYaMqZ1u5hqvXb5bl_rQhrYuhp8sOoj_R2Z-b32ikXF78nkttQfi4raFamLMPpY2L6bGhx5gbkSmxhthGDx_3-mSaANIFYuuQX2-DrmlgthE/s1600/Irish+Chai+Latte+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLaciQ_QeNTaB_EloXItdvmAhlGP6I8azYaMqZ1u5hqvXb5bl_rQhrYuhp8sOoj_R2Z-b32ikXF78nkttQfi4raFamLMPpY2L6bGhx5gbkSmxhthGDx_3-mSaANIFYuuQX2-DrmlgthE/s1600/Irish+Chai+Latte+Cupcakes.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">OMG, I can't believe it's been 2 solid months since our last post...Where has this time gone? </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Well, to be honest, A LOT has happened to me since that last post. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The highlights...</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I entered the California State Fair and won 1st place ribbons for 3 baked goods!</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I entered a gluten-free baking contest at the Fair sponsored by <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> and WON 3rd place!</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I entered a monthly recipe contest through <a href="http://www.savemart.com/ultimatebakeoff/">SaveMart</a> and WON! </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I celebrate my mid-century birthday today!</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">Pretty darn good...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Alas, there were some very low points...</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I had to put my babygirl, Natasha, to sleep a month ago. She was a beautiful cat and such a wonderful companion these last 15 years. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">I had knee surgery to repair a tear the week after she was gone. I'm on the mend thanks to the support of my dad and my friends. </span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">So, life really does have its ups and downs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, through it all, I have had wonderful friends who brought me food, carted me around, took me to lunch, and let me cry. I baked quite a bit, actually...Mostly before surgery. I just never posted anything. Sometimes the mind is too full to blog. I hope you'll all understand.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, what more happy occasion today than this to share our favorite Irish Whiskey with you, <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W</a>.! I've had these chai latte cupcakes on my BIWB bucket list for quite some time.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I found a whiskey chai latte cocktail so knew the flavor combinations would be spot-on. These did not disappoint! Super moist and full of chai tea latte flavors. I have tweaked the frosting a tad as I found the chai latte mix didn't dissolve into the buttercream. No worries, solution found -- just dissolve it in the liquids. Easy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Thanks of all you for stopping by the blog during our hiatus...We SO appreciate your support!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">P</span><span style="font-family: Arial;">reheat you oven and place cupcake liners in the muffin cup pan. I knew that once I had these ingredients all together, these cupcakes would be something extra special.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64aqnFi7VXW5bNR65RVGb0V_8_onWs_XIc-z5wN7kY73Ne_nhtcXfLr0O6RS9YtW9AVqx3slMSL6gmbxOCy0LIJFi_sOro_QyAmH-LOlwAukXrgAyR2ZbpwiDx53-5mhe5pWud2VWmcs/s1600/DSCN3674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64aqnFi7VXW5bNR65RVGb0V_8_onWs_XIc-z5wN7kY73Ne_nhtcXfLr0O6RS9YtW9AVqx3slMSL6gmbxOCy0LIJFi_sOro_QyAmH-LOlwAukXrgAyR2ZbpwiDx53-5mhe5pWud2VWmcs/s1600/DSCN3674.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Arial;">Combine the flour, baking powder, cream of tartar, salt and spices.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewK2-jtYHMmnWfpjyhurZNAIGiM-evTk60dk1Wd765FNAeAjLNtl-buqX57vIq6owzVoshyphenhyphenVznrOKhyphenhyphenekcCPFF8cv_6NeU01tP0IccQPKLuJ49smF3Ewl3UXx4daPtkp4RW0ku2yQt0w/s1600/DSCN3678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewK2-jtYHMmnWfpjyhurZNAIGiM-evTk60dk1Wd765FNAeAjLNtl-buqX57vIq6owzVoshyphenhyphenVznrOKhyphenhyphenekcCPFF8cv_6NeU01tP0IccQPKLuJ49smF3Ewl3UXx4daPtkp4RW0ku2yQt0w/s1600/DSCN3678.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">In the bowl of a stand mixer, cream the butter and sugar and beat until light and fluffy. Beat in the Chai latter powder.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB5KGsbh9fR2GURCxAE03GLB4RCuTKMa0o_RG-Lx_atcOo-zb5uZxNvfbrtMhHQEMkj9CYn2f8_rSbiog04AR7SRZFJKk1xuZrEiFD9DZX-3JXY2hyphenhyphenBdKl7dAeiQ0RSmdgQ-Za3zKS1U/s1600/DSCN3679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB5KGsbh9fR2GURCxAE03GLB4RCuTKMa0o_RG-Lx_atcOo-zb5uZxNvfbrtMhHQEMkj9CYn2f8_rSbiog04AR7SRZFJKk1xuZrEiFD9DZX-3JXY2hyphenhyphenBdKl7dAeiQ0RSmdgQ-Za3zKS1U/s1600/DSCN3679.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu38zp2Dp_75R2FJV9jidBteZFra8FMGaLXhdzI6phJisE5l7w99CIVwmvYJWUO7KUNwamLd6Aoxux6Jpb-fPXn_D-7CGS8cpdbRGR1GJxS2cZzEelFbAqlLDl_WpX-VlqUN3QrpasW2M/s1600/DSCN3680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu38zp2Dp_75R2FJV9jidBteZFra8FMGaLXhdzI6phJisE5l7w99CIVwmvYJWUO7KUNwamLd6Aoxux6Jpb-fPXn_D-7CGS8cpdbRGR1GJxS2cZzEelFbAqlLDl_WpX-VlqUN3QrpasW2M/s1600/DSCN3680.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Beat in the eggs, one at a time. Add the vanilla.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdICzz-Kw0Jv9ScGJylTe0ASBlW_tCjbUffzC8vX0wkLlMZL4MkXIFCyBN7lOkkQeUy7PcvzZh0WOVi1kkj470GFbhB0ep-6kI-uX8zbe_p3T_jtyCjo8rQh-fClxGQxziuxscO904Vg/s1600/DSCN3681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdICzz-Kw0Jv9ScGJylTe0ASBlW_tCjbUffzC8vX0wkLlMZL4MkXIFCyBN7lOkkQeUy7PcvzZh0WOVi1kkj470GFbhB0ep-6kI-uX8zbe_p3T_jtyCjo8rQh-fClxGQxziuxscO904Vg/s1600/DSCN3681.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Combine the milk and whiskey in a cup measure.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96TC68sf6CazAkCIC29xd_OcaHhctM3-VwiaYvFfbYeMALtmlbVPNVlwbrX-LEOFq3Ci5uxaSolu1ydmVGYzb1QXDPecoLNPWBv8EmlNKYCwnItLWtWaOPddZWdjsRS15arNI2jcTCJA/s1600/DSCN3677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96TC68sf6CazAkCIC29xd_OcaHhctM3-VwiaYvFfbYeMALtmlbVPNVlwbrX-LEOFq3Ci5uxaSolu1ydmVGYzb1QXDPecoLNPWBv8EmlNKYCwnItLWtWaOPddZWdjsRS15arNI2jcTCJA/s1600/DSCN3677.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">With the mixer on low speed, gradually add the flour mixture alternating with the milk mixture. Start and end with the flour mixture (3 parts flour to 2 parts wet).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VOSFcTLutj17QhZ0SFVz8DG8pg9w7GXXhKOv3qu7DVKdBA1XaQ6P-6AaPas2Zztd_E2R83N7Ud5p2OOSZEd7eP2aD8rPm0g0AgmXRxWxkSdQ-X3_L5vkI5nyioXE4UnY0B5iIZg3bUo/s1600/DSCN3682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VOSFcTLutj17QhZ0SFVz8DG8pg9w7GXXhKOv3qu7DVKdBA1XaQ6P-6AaPas2Zztd_E2R83N7Ud5p2OOSZEd7eP2aD8rPm0g0AgmXRxWxkSdQ-X3_L5vkI5nyioXE4UnY0B5iIZg3bUo/s1600/DSCN3682.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span><span style="font-family: Arial;">Blend to combine and finish by hand with a spatula. It’s important not to over beat your batter.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXCjzW0auyPt2iOVrmwmXj277AxWqm_RXcsVERwqTqDE1vwEO4RJDAcNCnhy0n6VKgViArniunt7w-50Emze2kgyhBFTjXSH-4C3tZGBscT7c6igMLy6ON9oWUz5nc3_9JcJJqk25Dr4/s1600/DSCN3683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXCjzW0auyPt2iOVrmwmXj277AxWqm_RXcsVERwqTqDE1vwEO4RJDAcNCnhy0n6VKgViArniunt7w-50Emze2kgyhBFTjXSH-4C3tZGBscT7c6igMLy6ON9oWUz5nc3_9JcJJqk25Dr4/s1600/DSCN3683.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Fill the liners about 3/4 full. I use a #12 scoop, plus a tiny bit extra this time. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOhe9XxceouwrzF4vaId6acxftCksn2rcykd3tajhFgoGscCibeq1c3hM7iP4YSWikrBUBoLVbu_aj8NPd5NeP7YkV3ThQ0uKD2n4zxmuBdZpeS3TfliuJozegYROoXPWewIR9dZZQEk/s1600/DSCN3685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOhe9XxceouwrzF4vaId6acxftCksn2rcykd3tajhFgoGscCibeq1c3hM7iP4YSWikrBUBoLVbu_aj8NPd5NeP7YkV3ThQ0uKD2n4zxmuBdZpeS3TfliuJozegYROoXPWewIR9dZZQEk/s1600/DSCN3685.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Bake as directed until the tops spring back to the touch and a toothpick inserted comes out clean or with a few crumbs.</span></div>
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<span style="font-family: Arial;">Cool for 5 minutes in the pan, then remove to a wire rack to cool completely.<o:p></o:p></span></div>
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<span style="font-family: Arial;">To make the Irish Chai Latte Buttercream, use my tried-and-true method for making buttercream frosting <a href="http://www.bakeitwithbooze.com/2013/03/whiskey-fig-cupcakes.html">here</a>. Some things to remember...</span></div>
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<ul>
<li><span style="font-family: Arial;">Start with slightly firm butter, optimally at 68 degrees. If you start with super soft butter, the beaters will heat up your butter and you don't want your butter to get too hot=runny. </span></li>
<li><span style="font-family: Arial;">When I made these I combined the chai latte mix with the confectioners' sugar. You can do this, but I think that the sugar in the mix did not completely dissolve in the butter. So, instead dissolve the chai latte mix with the liquids first. Then add this mixture to the butter. </span></li>
<li><span style="font-family: Arial;">Add in all the confectioners’ sugar and spices, beat only on medium. </span></li>
<li><span style="font-family: Arial;">To achieve the spreading/piping consistency that works best for me, I always add 1 tbsp corn syrup and beat for 30 seconds. I repeat this addition/beating until I obtain the desired consistency. I look for kinda firm, but silky. </span></li>
<li><span style="font-family: Arial;">Always beat for 1 minute on medium high. This will add air to the buttercream for nice volume and a more creamy texture. </span></li>
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<span style="font-family: Arial;">I drizzled my cupcakes with this luscious salted caramel sauce made by my friend at </span><a href="http://www.tateskitchen.com/" style="font-family: Arial;">Tate's Kitchen</a><span style="font-family: Arial;">. UnChu, who is Tate's Kitchen, is a fabulous cook and person...I received this sauce from her a while ago and saved it just for these cupcakes. SO WORTH THE WAIT! Thanks, </span><a href="http://www.tateskitchen.com/" style="font-family: Arial;">Tate's Kitchen</a><span style="font-family: Arial;">!! </span></div>
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<b style="font-family: Arial;">Irish Chai Latte Cupcakes
{with <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W.</a>}</b><br />
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<span style="font-family: Arial;">Makes 12 cupcakes<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients<o:p></o:p></b></span></div>
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<span style="font-family: Arial;"><b>Cupcakes</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1 1/2 cup flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 tsp cream of tartar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/8 tsp cardamom (optional)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup unsalted butter,
room temp<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup instant Chai latte
powder (I used Trader Joe’s Salted Caramel Chai Latte Mix**)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp vanilla extract (or
vanilla bean paste)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup milk (or half and
half)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/3 cup <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W.</a> (or
other Irish Whiskey)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Irish Chai Latte Buttercream</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup salted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W.</a> (or
other Irish Whiskey)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp milk (cream or half
and half)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp vanilla extract (or
vanilla bean paste)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp Chai latte powder
(see above**)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 cups confectioners’ sugar,
sifted<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/8 tsp cardamom<o:p></o:p></span></div>
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<span style="font-family: Arial;">Corn syrup<o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Salted Caramel Sauce and flaked sea salt (optional)or this <a href="http://www.bakeitwithbooze.com/2013/06/whiskey-ginger-mini-cheesecakes-with.html">Whiskey Caramel Sauce</a></span></div>
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<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>To Make the Cupcakes</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Preheat oven to 350
degrees and line a 12 cup muffin pan with cupcake liners.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a medium bowl, combine
the flour, baking powder, cream of tartar, salt and spices.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In the bowl of a stand
mixer, cream the butter and sugar and beat until light and fluffy. Beat in the Chai latter powder.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Beat in the eggs, one at
a time. Add the vanilla.<o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Combine the milk and
whiskey in a cup measure.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. With the mixer on low
speed, gradually add the flour mixture alternating with the milk mixture. Start and end with the flour mixture (3 parts
flour to 2 parts wet). Blend to combine
and finish by hand with a spatula. It’s
important not to over beat your batter.<o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Fill the liners about 3/4
full. I use a #12 scoop. <o:p></o:p></span></div>
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<span style="font-family: Arial;">8. Bake for 18-22 minutes
until the tops spring back to the touch and a toothpick inserted comes out
clean or with a few crumbs.<o:p></o:p></span></div>
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<span style="font-family: Arial;">9. Let the cupcakes cool for
5 minutes in the pan. Remove to a wire
rack to cool completely before frosting.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>To Make the Irish Chai Latte
Buttercream</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. With a paddle attachment
on a stand mixer, beat the butter on medium until broken up, but not smooth
about 1 minute (you don't want your butter to get too hot=runny). <o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a small bowl, combine
the whiskey, milk extracts and chai latte powder. You want to dissolve as much of the chai
latte powder as possible. Add this
mixture to the butter. Beat on medium
for one minute, scrape bowl until just emulsified. Beat for another minute, scrape bowl. <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Slowly add in all the
confectioners’ sugar. Beat on medium for
1 minute, scrape bowl. Beat on medium
for 1 minute, scrape bowl. <o:p></o:p></span></div>
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<span style="font-family: Arial;">4. To achieve desired
spreading/piping consistency, add 1 tbsp corn syrup and beat for 30 seconds,
repeat as necessary until desired consistency.
Beat for 1 minute on medium high. <o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Pipe or spread the buttercream on the completely cooled cupcakes and drizzle with your favorite salted caramel sauce!</span></div>
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<span style="font-family: Arial;">Adapted from <a href="http://www.aspicyperspective.com/2010/11/gratitude.html">A SpicyPerspective</a><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's hoping that the rest of 2013 is relatively calm! Cheers!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ellen</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com3tag:blogger.com,1999:blog-6792277539398619402.post-52501980594095825582013-07-28T08:41:00.002-07:002013-07-28T08:41:04.305-07:00Japanese Slipper Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaUSgle2jMJuNtIcLt9226KfNuwGuea01X1fmsczUS8eqnChyEX__kFag3mJpYay_2y22xhvyTt8AUojMdpFhRqeVOxWL3s5waAlcyqJPY6iTwIrIsMtqFJjtQbCaSBqQqiCseYOv490/s1600/Japanese+Slipper+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaUSgle2jMJuNtIcLt9226KfNuwGuea01X1fmsczUS8eqnChyEX__kFag3mJpYay_2y22xhvyTt8AUojMdpFhRqeVOxWL3s5waAlcyqJPY6iTwIrIsMtqFJjtQbCaSBqQqiCseYOv490/s1600/Japanese+Slipper+Cupcakes.jpg" height="400" width="312" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This month's <a href="http://www.cakeoftheweek.net/2013/07/baking-with-spirit-july-challenge.html">Baking with Spirit Challenge</a> over at <a href="http://www.cakeoftheweek.net/">Cake of the Week</a> is <a href="http://www.midori-world.com/">Midori</a>. Well, um...Let me see. Midori. Never tried it and not in the BIWB liquor cabinet. What to do?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>First</b>, immediately go to BevMo, get a bottle and taste it. Check.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Second</b>, search the <a href="http://www.midori-world.com/">Midori web site</a> for cocktail and recipe ideas. Check.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Third</b>, pick a cocktail that seems fun and feminine. <a href="http://www.midori-world.com/recipes/japanese-slipper.html">Japanese Slipper</a>. Check. {Please note: Midori has no baking recipes. That had me a bit scared.}</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Fourth</b>, search the internet for baking recipes using the Japanese Slipper as inspiration. Check.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So, believe it or not, there is only ONE recipe on the web that I could find for a Japanese Slipper Cupcake. <a href="http://www.thelonebaker.com/journal/2011/8/3/japanese-slipper-cupcake.html">The Lone Baker</a>. Nice name, killer photo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once I had the idea and a good graphic, I set to work creating a solid recipe that I thought would bring out the 3 flavors of this cocktail: <a href="http://www.midori-world.com/">Midori</a>, orange (<a href="http://en.wikipedia.org/wiki/Triple_sec">Triple Sec</a>) and lemon. I knew that baking with Midori might be tough, so I decided to just use it in the frosting. That left the cupcake to be the showcase for the orange and lemon flavors, with the addition of Triple Sec of course. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Found my cupcake recipe "base" on<a href="http://www.pauladeen.com/"> Paula Deen's website</a>. I know...Think what you like. But, you have to admit, she does have some very good recipes. I needed something to bring out the citrus flavors and hold up with the <a href="http://en.wikipedia.org/wiki/Triple_sec">Triple Sec</a>. Check.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Scored on her recipe for an orange creamsicle cupcake that infuses the citrus zest into the sugar. Great technique and something I will bring to all my citrus baked goods. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, I will tell you, this Midori <a href="http://www.marthastewart.com/344305/seven-minute-frosting">Seven Minute Frosting</a> has changed my life. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I had no idea this frosting was so easy and so delicious. We never had this when I was a kid because we didn't have a stand mixer and there was no way my mom was going to stand with a hand mixer for 7 minutes. Lower in fat, too, than buttercream frosting. A good thing!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Thank god for my Kitchen Aid mixer, Bella! And, now I also have no fear of my future with Swiss Meringue Buttercream. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO5qv6sG8FETzkh91Yhc4F7E6m_hZPiVooFx2bZPWvQK2w-rjw-t-9phj96ykfx7PAyLe45KsKqUTvDikcvl_6edwx8hHU5hvfNDkOXxkH1EzxeivWG8p6FQ37RslCxQZLUN7pZMCvPk/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVO5qv6sG8FETzkh91Yhc4F7E6m_hZPiVooFx2bZPWvQK2w-rjw-t-9phj96ykfx7PAyLe45KsKqUTvDikcvl_6edwx8hHU5hvfNDkOXxkH1EzxeivWG8p6FQ37RslCxQZLUN7pZMCvPk/s1600/first+page+collage.jpg" height="145" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These are a shocking light green color and I love the pop of orange in the liners and sprinkles on top. Super moist and so full of citrus flavors. A very nice cupcake version of the Japanese Slipper Cocktail. Super festive, too!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, please check out all the other Midori-inspired baked creations this month at <a href="http://www.cakeoftheweek.net/">Cake of the Week</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">In a small bowl, mix sugar and citrus zests, let sit at least an hour. Stir to
loosen any clumps.<br />
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JxW1Lm72yjHPIP6VGN714xZsc0oSfgqk_18kvixJeTfYKJ7IJqAn-wu6OfGnosxWuYXt4_5Huy5O4SsltYKxmNyy8Itda1fiEzK2eNkX4I8qwUlEsTqSVaP7XcbL6SCgVLVxFcfal0U/s1600/citrus+zest+in+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JxW1Lm72yjHPIP6VGN714xZsc0oSfgqk_18kvixJeTfYKJ7IJqAn-wu6OfGnosxWuYXt4_5Huy5O4SsltYKxmNyy8Itda1fiEzK2eNkX4I8qwUlEsTqSVaP7XcbL6SCgVLVxFcfal0U/s400/citrus+zest+in+sugar.jpg" height="212" width="400" /></a></div>
<span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;">Assemble your dry ingredients and juice your orange and lemon.</span><br />
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<span style="font-family: Arial;">In a bowl of a stand mixer, cream the butter and the sugar/citrus zest
mixture until light and fluffy, about 3 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA3skTp8tZNcEQsHwWpv8un_YyaMfYX-7VY8ySxM1ISlYQnvykmebVUgHUchQDkSUV01PP-vXGAFAv-OEJ1RuTuSzzhCVOtsXGRdWLLwAw7EyXpbMgnMFvirw0Pq3KGgLOMw7JC0oLEo/s1600/cream+butter+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA3skTp8tZNcEQsHwWpv8un_YyaMfYX-7VY8ySxM1ISlYQnvykmebVUgHUchQDkSUV01PP-vXGAFAv-OEJ1RuTuSzzhCVOtsXGRdWLLwAw7EyXpbMgnMFvirw0Pq3KGgLOMw7JC0oLEo/s400/cream+butter+and+sugar.jpg" height="212" width="400" /></a></div>
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<span style="font-family: Arial;">Add the eggs, one at time and beating well after each addition.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Mix in the sour cream and vanilla until just combined.</span></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">With the mixer on low speed, add the flour mixture, alternating with the Triple Sec/citrus liquids. </span><span style="font-family: Arial;">Finish by hand. </span></div>
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<span style="font-family: Arial;">Fill the cupcake liners about 3/4 full. I always use a #12 scoop.</span></div>
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<span style="font-family: Arial;">Bake as directed. When done, these cupcakes will spring to the touch and are very light in color. Remove to a cooling rack and cool completely before frosting.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Now it's time to make the Midori Seven Minute Frosting! So exciting and scary at the same time. Cooking egg whites and monitoring for temperature...Yikes!!<o:p></o:p></span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Martha has a great recipe and a <a href="http://www.marthastewart.com/344305/seven-minute-frosting">video showing</a> how to make this easy frosting. I had no idea what I'd been missing. And, to be honest, this frosting needs a lot of flavor, so don't skimp on the vanilla (or other flavorings you'd like).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Get your <a href="http://en.wikipedia.org/wiki/Bain-marie">bain marie</a> all ready. Really e</span><span style="font-family: Arial, Helvetica, sans-serif;">asy peasy. </span><span style="font-family: Arial, Helvetica, sans-serif;">Just be extremely careful not to have the bowl EVER come in contact with the simmering water. This will create sugar crystals in your finished frosting. You don't want that...Trust me.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the mixing bowl combine sugar, corn sy</span><span style="font-family: Arial;">rup, water, egg whites, and
cream of tartar*. Whisk to combine. </span><span style="font-family: Arial;">Place this bowl over the simmering
water. </span><span style="font-family: Arial;">Cook over medium heat, stirring
frequently, until mixture reaches 160F on an instant-read thermometer, about
2 minutes.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">This is the start of the process. Already it's 75 degrees. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YsMQTwUlABOxDqS2IDrnY62VITuXT7HeoV08KGsdWQ5L_mI2Imh1NgJnA3yR2e1fqHU4XsF90Bhmu-My9SZYoDkBxgLcrv46yC88dj23ftEdfGGK-HoBdN63VOiaNkQgidHgr0z0I28/s1600/egg+whites+over+ban+marie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YsMQTwUlABOxDqS2IDrnY62VITuXT7HeoV08KGsdWQ5L_mI2Imh1NgJnA3yR2e1fqHU4XsF90Bhmu-My9SZYoDkBxgLcrv46yC88dj23ftEdfGGK-HoBdN63VOiaNkQgidHgr0z0I28/s400/egg+whites+over+ban+marie.jpg" height="400" width="400" /></a></div>
<span style="font-family: Arial;">*Martha's recipe does not include cream of tartar, but Paula's does. So, I added a bit. I might add a bit less next time. Still learning this technique.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Move the bowl to the mixer with the whisk attachment. Beat the mixture on high speed until glossy and
voluminous. This is the temperature at 3 min and 4 min. You'd like it to be 80F or below at the 5 minute mark.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">This will take about 5
minutes. The frosting will really start to pull off the sides at this point. And, your mixer's pitch will significantly lower.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G338tUfLBsY-2SY4_AXa7BsH_UQw3tpqa2KlKb4iNG00aqVLu3xs1NS4l-lC7HrbKweHFah9ofqUxChthcd2wNXvivDt7lqiWPeYjUuF87V-GbtUCP6VioerLk212X7FrIN6BsG-AQQ/s1600/DSCN3534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G338tUfLBsY-2SY4_AXa7BsH_UQw3tpqa2KlKb4iNG00aqVLu3xs1NS4l-lC7HrbKweHFah9ofqUxChthcd2wNXvivDt7lqiWPeYjUuF87V-GbtUCP6VioerLk212X7FrIN6BsG-AQQ/s400/DSCN3534.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Beat in the Midori and vanilla. And, yes, it's okay to beat well. This frosting seems to really hold and not break.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">This frosting will be glossy and stiff. Fill your pastry bag and use this immediately to frost the cupcakes. I had enough frosting to cover at least 6 more cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBW-S9z_dCCRlyKJBclC_9LFPuETCb8i1rDwBNK70UkeGQj9fknzv-RbJHuhb4LW5KjdCxagOrSiTzH8xkEfoZNTZfnYRRPvhviIaJwh_VRPdStM0zi22A7BOPeTkWy-lpIvQ5CXSZ0U/s1600/DSCN3538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBW-S9z_dCCRlyKJBclC_9LFPuETCb8i1rDwBNK70UkeGQj9fknzv-RbJHuhb4LW5KjdCxagOrSiTzH8xkEfoZNTZfnYRRPvhviIaJwh_VRPdStM0zi22A7BOPeTkWy-lpIvQ5CXSZ0U/s400/DSCN3538.JPG" height="400" width="300" /></a></div>
<br />
<span style="font-family: Arial;">If you like, which I did, brush a little bit of Midori on the cooled cupcakes. I wanted a bit more Midori flavor than just in the frosting. It's a tough flavoring to bring forward, so to speak.</span><br />
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<div style="text-align: center;">
<span style="font-family: Arial;">Sprinkle with colored sugar and place a
maraschino cherry on top (optional).</span></div>
</div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;"><b>Japanese Slipper Cupcakes</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Makes 18 cupcakes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Adapted from Paula Deen’s
<a href="http://www.pauladeen.com/article_view/bake_sale_orange_creamsicle_cupcakes/">Bake Sale Orange Creamsicle Cupcake</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Ingredients</b><br />
2/3 cup sugar<br />
Zest of 1 orange and 1 lemon <br />
2 cups flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 tsp cream of tartar<br />
1/4 cup Grand Marnier or <a href="http://en.wikipedia.org/wiki/Triple_sec">Triple Sec</a> (orange liqueur)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup orange juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3/4 cup (12 tbsp) unsalted
butter, room temperature<br />
2 large eggs<br />
2/3 cup sour cream<br />
2 tsp pure vanilla extract (or vanilla bean paste)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Maraschino cherries with
stems for garnish (optional)<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Directions</b><br />
1. In a small bowl, mix sugar and citrus zests to infuse the orange and lemon flavors
into the sugar. Let sit at room
temperature at least an hour. Stir to
loosen any clumps.<br />2. Preheat oven to 350F. Place 16
cupcake liners in muffin tins. <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In a medium bowl, combine
the flour, baking powder, baking soda, salt and cream of tartar. Set aside.
In a measuring cup, combine the triple sec, orange juice and lemon
juice.<br />4. In a bowl of a stand mixer, cream the butter and the sugar/citrus zest
mixture until light and fluffy, about 3 minutes. Scrape the bowl a few times.<br />5. Add the eggs, one at time and beating well after each addition. Scrape bowl. Mix in the sour cream and vanilla until just combined.<br />6. With the mixer on low speed, add the flour mixture, alternating with the
citrus liquids. Begin and end with flour
mixture. Mix on medium just to
combine. Finish by hand. <br />7. Fill the cupcake liners 3/4 full (#12 scoop).<br />8. Bake for 18-20 minutes or springing to the touch and a toothpick comes out
clean. Let cool in the pan for 5
minutes. Remove to a cooling rack to
cool completely before frosting.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b><a href="http://www.midori-world.com/">Midori </a>Seven Minute Frosting</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">Adapted from <a href="http://www.amazon.com/Martha-Stewarts-Baking-Handbook-Stewart/dp/0307236722">Martha Stewart’s Baking Handbook</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">Makes about 4 cups (enough
to frost 24 cupcakes)<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients </b><o:p></o:p></span></div>
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<span style="font-family: Arial;">3/4 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp light corn syrup<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp water<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 large egg whites<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/8 scant tsp cream of
tartar <o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp <a href="http://www.midori-world.com/">Midori</a> (melon
liqueur)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp pure vanilla extract
(or vanilla bean paste)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Neon green food gel<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. In the mixing bowl of an
electric mixer combine sugar, corn syrup, 2 tbsp water, egg whites, and
cream of tartar. Whisk to combine. Place this bowl over a saucepan of simmering
water (<a href="http://en.wikipedia.org/wiki/Bain-marie">bain marie</a>). Cook over medium heat, stirring
frequently, until mixture reaches 160F on an instant-read thermometer, about
2 minutes.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Move the bowl to the mixer which has been fitted
with the whisk attachment. Beat the mixture on high speed until glossy and
voluminous. This will take about 5
minutes. </span></div>
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<span style="font-family: Arial;">3. Beat in the Midori and vanilla.
This frosting will be glossy and stiff.
Use this immediately to frost the cupcakes. <o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Sprinkle with colored sugar and place a
maraschino cherry on top (optional).<o:p></o:p></span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">P.S. I did place these in the refrigerator. The frosting held up but did shrink just a bit. I think that's the help of the cream of tartar. A-ok on Day 2.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">So, I couldn't wait. You know me too well by now to expect anything less. I'd never even had a Japanese Slipper Cocktail until I made these cupcakes. Super moist, super subtle flavors. A nice balance of flavors. And, even more surprising, these taste just like the cocktail!</span><br />
<span style="font-family: Arial;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOykJVzUeZoP8drrNvx7XOjnzLf3U1RBrR8On0Csl5gnxgqPGGpLkRuLl_Hr-tBGVYGix6No0aKaeFE2a60e24rAA_ARR_ZHkSZb-ACKfQBxDqiexR7U_ddFCMEcdp_lRNnow7A7l7Hw/s1600/texture+and+first+bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOykJVzUeZoP8drrNvx7XOjnzLf3U1RBrR8On0Csl5gnxgqPGGpLkRuLl_Hr-tBGVYGix6No0aKaeFE2a60e24rAA_ARR_ZHkSZb-ACKfQBxDqiexR7U_ddFCMEcdp_lRNnow7A7l7Hw/s400/texture+and+first+bite.jpg" height="212" width="400" /></a></div>
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<span style="font-family: Arial;">About one thing I am absolutely positive. </span></div>
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<span style="font-family: Arial;">I'm unconditionally and irrevocably in love with Seven Minute Frosting.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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<br /></div>
Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com9tag:blogger.com,1999:blog-6792277539398619402.post-52728619838347273632013-07-13T15:57:00.000-07:002013-07-13T16:01:03.950-07:00Bambi's Apricot Pie with Amaretto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts1h44WDYb2oGK41IB93ePmCTrAkOplQ0WLrs5ShNLjC2xBssuLRruX_KHEMmEw14HIuBR_cW4mulkT5gmanDmGUgnjtHjlLzAbby-Q7DxCfSG6XhUOYohqHx0r312zWvvQL3zhaEwYaz/s1600/Apricot+Pie+with+Amaretto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts1h44WDYb2oGK41IB93ePmCTrAkOplQ0WLrs5ShNLjC2xBssuLRruX_KHEMmEw14HIuBR_cW4mulkT5gmanDmGUgnjtHjlLzAbby-Q7DxCfSG6XhUOYohqHx0r312zWvvQL3zhaEwYaz/s1600/Apricot+Pie+with+Amaretto.jpg" height="322" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This pie is really a tribute to my grandmother, whom we called Bambi. Bambi, you say? Story goes that my oldest brother, Chris, couldn't pronounce "grandma," so somehow 'Bambi' stuck. It was always cool to have a grandmother with this very unique name. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bambi was legend just like this pie has proved to be. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">My uncle used to talk about "Mama's cot pie." He mentioned once that he thought that Bambi cooked the apricots before placing them in the crust. I've seen a few old-fashioned pie recipes that call for cooking the apricots in a cornstarch-thickened sugar mixture. Kinda like the same filling used in lemon meringue pie. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">With that bit of baking 'hint' I knew I could use my <a href="http://www.bakeitwithbooze.com/2012/06/strawberry-rhubarb-pie-with-frambroise.html">strawberry rhubarb pie</a> as a basis for this Apricot Pie with <a href="http://en.wikipedia.org/wiki/Amaretto">Amaretto</a>. So easy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I wasn't sure which type of booze to add to the filling...Initially, I had thought about brandy. But, apricots and almonds just seem to go so well together. And, this time it's a hit! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I think it's fitting, too, that these apricots are from an orchard adjacent to Bambi's property in Esparto, California. <a href="http://www.manasranch.com/">Manas Ranch</a> is located in <a href="http://en.wikipedia.org/wiki/Esparto,_California">Esparto</a>, a very small town where my parents were born and raised. I have many, many fond memories of spending time with Bambi in Esparto. We'd stop by this orchard, right next to Bambi's almond orchard, pick some cots and drive around Capay Valley eating cots and chucking the pits out the car window. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Probably the best parts of spending time with Bambi were listening to all the family stories and adventures she had, starting first with her experiences at the <a href="http://en.wikipedia.org/wiki/Speakeasy">speakeasies</a> in Sacramento as well as her teaching me to drive when I was 14. Pretty cool when you can drive at 14, pass the local sheriff and not get pulled over.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">That's what you do in the country.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I know you'll love this fresh and easy pie. The amaretto really does add a nice depth to the filling. I also used amaretto in the crust this time with great results. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvVDgBeE8bqQQBFZut6l717KT0y7QwrdItkQvCW3E2fE8KHFBqlJ_teIDgDISzU4aw0HwP8Btfw0W4rMHU3QvucFXEaeF8Q3VYMS8G7SBNQLCsKjUPwhGhlZ-G3Bg9OEDMXp6ECcLpAEC/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvVDgBeE8bqQQBFZut6l717KT0y7QwrdItkQvCW3E2fE8KHFBqlJ_teIDgDISzU4aw0HwP8Btfw0W4rMHU3QvucFXEaeF8Q3VYMS8G7SBNQLCsKjUPwhGhlZ-G3Bg9OEDMXp6ECcLpAEC/s1600/first+page+collage.jpg" height="272" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I hope you have a chance to make this pie. For me, enjoying a sweet and silky piece of this memorable pie is truly like coming home.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Get your cots ready. If your fruit is very ripe or </span><span style="font-family: Arial;">if you're cutting the apricots in quarters, increase corn starch to 5 tbp and Amaretto to 4 tbsp.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Hwcfr2oMGiuQ1FPmRrEnkfPFz1NpmHHuya5cBpOPUzk23LJO5UZkwwiEBtJ0cpcdvcCSKVicn0Le3DWQdiiOvm79uFQvQKc3ikj786am76oLydMMdg2yVyqSZRKHPb6ieBVJB1IPmpMg/s1600/cut+apricots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Hwcfr2oMGiuQ1FPmRrEnkfPFz1NpmHHuya5cBpOPUzk23LJO5UZkwwiEBtJ0cpcdvcCSKVicn0Le3DWQdiiOvm79uFQvQKc3ikj786am76oLydMMdg2yVyqSZRKHPb6ieBVJB1IPmpMg/s1600/cut+apricots.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">In the saucepan,
combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZ_nCSJQKNyMFA4DAjsarhEYvX70CaldMi-hr-M7yjlFzN42iO-YYEuT5AA3xTumye3uCx03MWV69-g401PWHbQP_dko63f7gM2K7CsCzjUFJYzZgJpWIT_CVOKCdsqkKk5_RcphQFnpX/s1600/DSCN3428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZ_nCSJQKNyMFA4DAjsarhEYvX70CaldMi-hr-M7yjlFzN42iO-YYEuT5AA3xTumye3uCx03MWV69-g401PWHbQP_dko63f7gM2K7CsCzjUFJYzZgJpWIT_CVOKCdsqkKk5_RcphQFnpX/s1600/DSCN3428.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuPlabDUR8OkXbNmLGwW_1nzb5LRT-tEPC5RbFjLr6jC3QNUACx72mVnMWDEBXK96WrruSonlMzf89OYygzdTSQSoN5Sotck_s7xdemmMdND5hdgUYPbZcR_NiPMfL-KHcYu-fognQRtW/s1600/DSCN3430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuPlabDUR8OkXbNmLGwW_1nzb5LRT-tEPC5RbFjLr6jC3QNUACx72mVnMWDEBXK96WrruSonlMzf89OYygzdTSQSoN5Sotck_s7xdemmMdND5hdgUYPbZcR_NiPMfL-KHcYu-fognQRtW/s1600/DSCN3430.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Combine cornstarch and Amaretto. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJV72urO8698XVn_rjteaZRNWOS9922ynoWy8NItjGZDwdy9ry3ZtnKKor9AV1GLnW59k7XjxLCGDeF1ml_pWkaa8nuLOWU6QtW7S2kHWZ865ttXJEtFSsC3MCBUBrlH3J60A4Fos_bFPf/s1600/DSCN3429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJV72urO8698XVn_rjteaZRNWOS9922ynoWy8NItjGZDwdy9ry3ZtnKKor9AV1GLnW59k7XjxLCGDeF1ml_pWkaa8nuLOWU6QtW7S2kHWZ865ttXJEtFSsC3MCBUBrlH3J60A4Fos_bFPf/s1600/DSCN3429.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Add this to the
sugar mixture and boil for 1 minute.
Remove from the heat. Let cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Y8P0V7SpNf7HfD6akbXnjg_9GLvfE6Pzf-Pwzs2nT4BqMAIz0Dac6rR-r63UloLJAPgVUKDLybcOz_N7y3-aMEH2MrrubAf0lYn2UMh2PEP8NJ64S90-rz8hnJsV167ZkhMWENRxXfXf/s1600/DSCN3432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Y8P0V7SpNf7HfD6akbXnjg_9GLvfE6Pzf-Pwzs2nT4BqMAIz0Dac6rR-r63UloLJAPgVUKDLybcOz_N7y3-aMEH2MrrubAf0lYn2UMh2PEP8NJ64S90-rz8hnJsV167ZkhMWENRxXfXf/s1600/DSCN3432.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Add the slightly cooled
sugar mixture to the apricot halves and gently toss to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5U5UlWFtcnfOTB43NYW7nXuGuOv5cr68Lilj-4ZUFsphhnOoidPYmRKw_k5NLZolL36jjou5MB1hW7X5LjT6I9CUpQjpGizY9bPkh0iDR3YOi7GlS_1ui9GfsXblQxz_bhOpiFWb6X4F3/s1600/pour+sugar+mixture+over+apricots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5U5UlWFtcnfOTB43NYW7nXuGuOv5cr68Lilj-4ZUFsphhnOoidPYmRKw_k5NLZolL36jjou5MB1hW7X5LjT6I9CUpQjpGizY9bPkh0iDR3YOi7GlS_1ui9GfsXblQxz_bhOpiFWb6X4F3/s1600/pour+sugar+mixture+over+apricots.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">To make the crust, follow the directions for <a href="http://www.bakeitwithbooze.com/2012/01/hard-cider-apple-pie.html">my crust in this recipe</a>. This time, chill the amaretto and alternate the booze and ice water. I've made a lot of pie crusts with various types of booze and I've found that chilling the booze and alternating the 2 types of liquid really does give a great final texture to the baked crust. Always chill your dough completely before rolling out. I've even started placing the dough is the freezer for an initial shock chill.</span></div>
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<span style="font-family: Arial;">To assemble the pie, r</span><span style="font-family: Arial;">emove one disc from the refrigerator. On a well-floured surface, roll out one disc to 12 inches for a 9 1/2 inch pie pan. Carefully transfer the dough to the pie plate. P</span><span style="font-family: Arial;">our the apricot filling into the crust and dot with 2 tbsp butter cut into pieces. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlwi16sRGy2TVXI18g4-zlsBfnZ2HWMcg1-lDWkJIbgNTJJYkEglJ9OCVsmK4sK63eMDHkWCmBesCnBBfUZM3im0adWk_Ewe1s1r2IPsGVBORYaSvYQnhO_xcrTnrgXv8QuKKJkSo98Oy/s1600/DSCN3442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlwi16sRGy2TVXI18g4-zlsBfnZ2HWMcg1-lDWkJIbgNTJJYkEglJ9OCVsmK4sK63eMDHkWCmBesCnBBfUZM3im0adWk_Ewe1s1r2IPsGVBORYaSvYQnhO_xcrTnrgXv8QuKKJkSo98Oy/s1600/DSCN3442.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span><span style="font-family: Arial;">Note: I've started placing my pie dish in the freezer before I roll out the bottom crust with great results!</span></div>
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<span style="font-family: Arial;">Roll the second disc into an 11 inch circle and transfer to the top of the pie. </span><span style="font-family: Arial;">Pinch the edges together, trim and cut 3 vents in the top to release steam. </span><span style="font-family: Arial;">Transfer the pie to the refrigerator for 30 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW2XsmvnRsd6DNerpylijFXQTb1qbGrXdUxq7RWM7fH2xXV82NnN7xzIHDz_WWZsYo4VVSfm7Ed7wcS-beyB0U7PWuJ093iavD7Mb8V6qvQvmLtqmiBcYudLsDqDnLz3QNwEKKvQ0Uu9Z/s1600/DSCN3472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW2XsmvnRsd6DNerpylijFXQTb1qbGrXdUxq7RWM7fH2xXV82NnN7xzIHDz_WWZsYo4VVSfm7Ed7wcS-beyB0U7PWuJ093iavD7Mb8V6qvQvmLtqmiBcYudLsDqDnLz3QNwEKKvQ0Uu9Z/s1600/DSCN3472.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">This time I tried to make a top with cut outs using a scalloped round biscuit cutter. I tried to make a few leaves. Although I like the different pattern, I think this pie may do better with a solid crust.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46wquH_dymc8_g-Gu0X44x4cjgvoJTEqsrt6FvPaN4w_rsQTK2gObzIVe6fnGr8DkzKkq2Ww3ih2_8pu8htm-7dyqrpoPKKJiXBn5wIsm7NAdc4RWIKWy9BbQ-cA01CAtHjx94TwX-k-O/s1600/DSCN3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46wquH_dymc8_g-Gu0X44x4cjgvoJTEqsrt6FvPaN4w_rsQTK2gObzIVe6fnGr8DkzKkq2Ww3ih2_8pu8htm-7dyqrpoPKKJiXBn5wIsm7NAdc4RWIKWy9BbQ-cA01CAtHjx94TwX-k-O/s1600/DSCN3443.JPG" height="300" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Brush the top of the pie with the milk or cream and sprinkle the sugar on top. Place a crust shield or foil over crust edges. I used an egg wash on mine. I liked the shiny finish, but I think cream and sugar are the best. </span></div>
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<span style="font-family: Arial;">Bake as directed. And, yes, you have to bake this pie at 375 after the initial higher temperature time. Any lower and your filling will not set. You can also bake at 400F for the entire baking time. Be careful as the edges may brown too much. <o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Cool on a rack until you can’t stand it anymore. </span></div>
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<span style="font-family: Arial;"><b>Bambi's Apricot Pie
with Amaretto</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">Makes one 9 1/2 inch deep
dish pie<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Ingredients for Apricot
Filling</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">5-6 cups fresh apricot halves
(wash and pit apricots)*<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup <a href="http://www.food.com/library/water-459"><span style="color: windowtext;">water</span></a>
<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup <a href="http://www.food.com/library/sugar-139"><span style="color: windowtext;">granulated
sugar</span></a> <o:p></o:p></span></div>
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<span style="font-family: Arial;">1 pinch <a href="http://www.food.com/library/salt-359"><span style="color: windowtext;">salt</span></a>
<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp <a href="http://www.food.com/library/corn-syrup-138"><span style="color: windowtext;">corn
syrup</span></a> <o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp <a href="http://www.food.com/library/lemon-juice-55"><span style="color: windowtext;">lemon
juice</span></a> <o:p></o:p></span></div>
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<span style="font-family: Arial;">4 tbsp <a href="http://www.food.com/library/cornstarch-137"><span style="color: windowtext;">cornstarch</span></a>
<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 tbsp <a href="http://www.food.com/library/water-459"><span style="color: windowtext;">Amaretto</span></a>
<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp butter, small cube<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 crust Amaretto pie shells<b>
**</b> (or use your favorite pie crust recipe)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Cream or milk and sugar
(white or raw) for the top<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Directions for filling</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Wash the apricots and remove
the pits. Place the apricot halves in a
large mixing bowl.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a medium saucepan,
combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Combine cornstarch and Amaretto
and blend thoroughly. Add this to the
sugar mixture and boil for 1 minute.
Remove from the heat. Let cool for 5 minutes.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Add the slightly cooled
sugar mixture to the apricot halves and gently toss to combine. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Assemble the Pie</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Remove one pie dough disc from the
refrigerator. On a well-floured surface,
roll out one disc to 12 inches for a 9 1/2 inch pie pan. Carefully transfer the dough to the pie
plate. <o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Pour the apricot filling
into the crust and dot with the butter. <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. </span><span style="font-family: Arial;">Roll the second disc into an
11 inch circle and transfer to the top of the pie. Pinch the edges together, trim any excess to
1/2 inch and crimp as you like. Cut 3
vents in the top to release steam.</span></div>
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<span style="font-family: Arial;">4. Transfer the pie to the
refrigerator for at least 30 minutes. The idea here
is to chill down the filling so that the crust and the filling are about the same
temp. <o:p></o:p></span></div>
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5. <span style="font-family: Arial;">Preheat oven to 425 F. Remove the well chilled pie from the refrigerator and brush the top of the pie with the cream and sprinkle the sugar on top.
Place a crust shield or foil over crust edges. </span></div>
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<span style="font-family: Arial;">6. Bake for 20 minutes and
reduce the temperature to 375 F. Bake
for 40-45 minutes more, until the crust is brown and you see bubbles of filling
coming through the vents. <o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Cool on a rack until you
can’t stand it anymore. Best set after 4 hours. Enjoy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">* For more ripe fruit or if
cutting the apricots in quarters, increase corn starch to 5 tbp and Amaretto to 4 tbsp.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>** Recipe for Amaretto Pie
Crust</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Makes one double crust pie<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 1/2 cups flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp fine sea salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">6 tbsp unsalted butter,
chilled and cubed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6 tbsp shortening, chilled
and cubed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 tbsp <a href="http://en.wikipedia.org/wiki/Amaretto">Amaretto</a>, chilled
(divided)<o:p></o:p></span></div>
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<span style="font-family: Arial;">4-5 tbsp ice water (divided)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Mix flour, sugar and salt in
a large bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Cut in cold butter and
shortening with a pastry blender. Work
quickly until the mixture is combined and the butter and shortening are about
the size of peas.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Sprinkle in 2 tbsp Amaretto
and gently toss. Sprinkle in 2 tbsp ice
water and toss. Working quickly,
sprinkle in the remaining Amaretto and ice water, alternating and gently
tossing. Add more ice water as needed,
in 1 tbsp increments.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Add enough ice water until
the dough just comes together. Divide
the dough in half and form into 2 flat discs (about 6” in diameter).<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Wrap each disc in plastic
wrap and refrigerate at least an hour until ready to assemble the pie.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">I enjoyed my first piece for breakfast the next day with a scoop of <a href="http://www.talentigelato.com/">Talenti</a> Salted Caramel Gelato.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnkmbEiaPtTECUwc0bYfHsfdI-C33Wu4-1zJazOEfjrBCCbPkAGlfmomuVFgPCLrX_T9sDG7fTghhk32XAo7E0IMCsUIBLz_iNimaUvJ7MUtNn5uZKWBWRGtSXXGIoot2Q7GGAnknKd8_/s1600/DSCN3471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnkmbEiaPtTECUwc0bYfHsfdI-C33Wu4-1zJazOEfjrBCCbPkAGlfmomuVFgPCLrX_T9sDG7fTghhk32XAo7E0IMCsUIBLz_iNimaUvJ7MUtNn5uZKWBWRGtSXXGIoot2Q7GGAnknKd8_/s1600/DSCN3471.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Arial;">I think Bambi would approve.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Ellen</span><br />
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com9tag:blogger.com,1999:blog-6792277539398619402.post-37069066699880653632013-06-29T07:32:00.001-07:002013-06-29T07:32:59.728-07:00Campfire Cocktail S'mores Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KYerZrT4Q14UnEtkUs3wevL5ZC2HEFY98Yg6Ir5IwY81lWOZd9vu9EPO5WYCSHmNXx5aRiTuHC5pO7fB4vKwACuHmhiMoqXbPceBy-cIHqp_vBHVx_5lgbrRrUcczmNo0wBZReg5Wcw/s1600/Campfire+Cocktail+Smores+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KYerZrT4Q14UnEtkUs3wevL5ZC2HEFY98Yg6Ir5IwY81lWOZd9vu9EPO5WYCSHmNXx5aRiTuHC5pO7fB4vKwACuHmhiMoqXbPceBy-cIHqp_vBHVx_5lgbrRrUcczmNo0wBZReg5Wcw/s1600/Campfire+Cocktail+Smores+Bars.jpg" height="337" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I know, you're thinking...S'mores...Again?! Ah, but I don't think these are your little sister's S'mores. These rich and gooey and luscious and oh, so boozy, S'more are definitely Big Girl S'mores. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Kinda like the difference between flower panties and a black-lacy thong. Right?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I've been wanting to experiment with a boozy version of a traditional <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=4346&name=Indoor-or-Outdoor-S%27Mores">Hershey's S'more</a> for quite some time. I've seen cupcakes and bars, of course. There are tons of them out there in foodie blogger land. Adding booze can be tricky and this bar is a boozy experiment success (or so my taste testers have told me this past week). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Love when that happens...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">And, my friends, I found my inspiration for this recipe from the strangest of places: watching <a href="http://www.cookingchanneltv.com/shows/sandra-lees-taverns-lounges-and-clubs/100/after-hours.html">Sandra Lee's show</a> (I know...I was very, very bored one Friday night) about bars and lounges (why SL was picked for this, I have no idea). On one trip, she visited a very cool bar, <a href="http://www.boulevard3.com/">Boulevard 3</a> in Los Angeles, which serves a <a href="http://m.cookingchanneltv.com/recipes/campfire-martini.html">Campfire Martini</a>. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Oh, yeah. You KNOW I tried that puppy that very evening. I had everything cuz you already know we have the most amazing liquor cabinets at BIWB. Easy, too. Equal parts whiskey (<a href="http://www.tullamoredew.com/">Tullamore D.E.W</a>., of course), <a href="http://www.baileys.com/Gateway/">Baileys</a>, <a href="http://www.kahlua.com/us/">Kahlua</a> and half-n-half (my version). Shaken over ice and poured oh-so-smoothly in a chocolate swirled martini glass. It was served with a marshmallow coated in graham cracker crumbs. I didn't have those, but that sure didn't stop me.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">One of the BEST after dinner dessert drinks on this planet...Trust me!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So, today I bring you my version of the <b>Campfire Cocktail S'mores Bar {with <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a>}</b>. Yeah, you know it's good. You know you want this, not just in the summer, but ALL-YEAR-LONG! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">You don't have to wait for your next barbecue to make these, either.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, who says you can't have your S'mores in one neat, portable bar?</span><br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Soft graham cracker-laced bar surrounding a gooey layer of melted marshmallows </span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">over deep, dark Hershey's chocolate bars. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heaven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Get all your ingredients ready, preheat your oven and get that pan ready!</span><span style="font-family: Arial;"> With this assortment of ingredients the anticipation was killing me in the hopes that this experiment would work...</span></div>
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<span style="font-family: Arial;">Combine
the dry ingredients and set aside.</span></div>
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<span style="font-family: Arial;">Cream the butter and sugars by beating on medium until light and fluffy, about 3 minutes.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Add the eggs, one at a
time, beating with each addition. </span><span style="font-family: Arial;">Add
the vanilla, Kahlua and Baileys. </span></div>
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<span style="font-family: Arial;">With the mixer on lowest
speed, gradually add the flour mixture. Mix
until just combined. It's important to finish this by hand to keep the batter tender.</span></div>
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<span style="font-family: Arial;">Press 1/2 the dough in
the bottom of the prepared pan. Use your fingers, mmkay? </span></div>
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<span style="font-family: Arial;"><br /></span><span style="font-family: Arial;">Bake for
15-18 minutes or until lightly brown.
Removed from the oven.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Immediately arrange a layer of the
Hershey bars over the bottom layer, breaking the bars as needed. The first time I made these, sans booze, I used the smaller milk chocolate bars. I like this version, much, much better. This time, I felt there was a better balance of each component.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tzYhwyKyghKCkQdz95QM-d7L3zphFfZeIsagedz3f-kpPHp5hbVALG9tsmPsxIVlKdBd6G4vKIIOSY9w77jRPXje_GSP3IRDG-QBzccjuAhw7-SCg0t7d-lGfD1lHLQAeVuZRQqkDcfY/s1600/hersheys+special+dark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tzYhwyKyghKCkQdz95QM-d7L3zphFfZeIsagedz3f-kpPHp5hbVALG9tsmPsxIVlKdBd6G4vKIIOSY9w77jRPXje_GSP3IRDG-QBzccjuAhw7-SCg0t7d-lGfD1lHLQAeVuZRQqkDcfY/s1600/hersheys+special+dark.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Sprinkle the mini marshmallows over the
chocolate bars. At this point, I knew these s'mores bars would be amazing. Plus, mini marshmallows are just so cute. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWasujNyQ-qE2HMcIe6ZiEzKftIu9gYCkZd4ydoZCC8tYxmnWfzJBefMohYI-r6_Ny1siXq79rI9j6pNkiHWQYPjjb2w8es_S_Z8rfRGCDiZGYee-tu4EyaGJLJmUPmRCef0xzvN7KMzH/s1600/marshmallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWasujNyQ-qE2HMcIe6ZiEzKftIu9gYCkZd4ydoZCC8tYxmnWfzJBefMohYI-r6_Ny1siXq79rI9j6pNkiHWQYPjjb2w8es_S_Z8rfRGCDiZGYee-tu4EyaGJLJmUPmRCef0xzvN7KMzH/s1600/marshmallows.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Gently scatter the
remaining batter over the marshmallows with a cobble stone effect. Sprinkle the Irish whiskey over the batter. </span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">You ask, "why not just add the whiskey to the batter." Well, the original recipe didn't call for any liquids in the cookie bar batter. The Baileys and Kahlua were already in the batter, and I wanted this to still have a cobbley effect. Too much liquid and I'd just have cake and not bars. </span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">So, the decision to sprinkle was made. Turns out, this actually caused the whiskey to kinda seep down to the chocolate layer almost making a chocolate whiskey ganache layer down there. </span><br />
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<span style="font-family: Arial;">Amazing...Experiment successful!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeu4Tc1WrPkwnpfpurda8ej0yJp-eStD9QXIzGXg_Zz7-8akXdOWgqW_5upELTaVP1ZCHtvIR4vfRqc18RGeCmi5qmUWrq2Vr0ioVVUmxfDB3JTZp3TvHZeGcLsjdYAjLG1QXo6pic0y-/s1600/cobble+top+and+sprinkle+with+whiskey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeu4Tc1WrPkwnpfpurda8ej0yJp-eStD9QXIzGXg_Zz7-8akXdOWgqW_5upELTaVP1ZCHtvIR4vfRqc18RGeCmi5qmUWrq2Vr0ioVVUmxfDB3JTZp3TvHZeGcLsjdYAjLG1QXo6pic0y-/s1600/cobble+top+and+sprinkle+with+whiskey.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Please note: I used my fair share of graduated cylinders in chem labs in college, now I use graduated shot glasses. So cool!</span><br />
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<span style="font-family: Arial;">Bake as directed until you see this: lightly browned top with just a bit of marshmallow oozing
out. Try to wait and let them cool. And, I have to tell you, these smelled SO GOOD. Just like the Campfire Martini. No lie. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdFJBhcv6UAj1jPTA0LellzS5Nbu4euHvkJ8sqIt7ckJXxs4WylFLv9likzfBcrwR4WEIgqD8WKTPZ9xijKIcDwh00yGTJnycOWSeXkApK6A5UJepmwrS_KUax5EYtFGaFyBhQ7v7sVcs/s1600/cool+and+oozy+marshmallow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdFJBhcv6UAj1jPTA0LellzS5Nbu4euHvkJ8sqIt7ckJXxs4WylFLv9likzfBcrwR4WEIgqD8WKTPZ9xijKIcDwh00yGTJnycOWSeXkApK6A5UJepmwrS_KUax5EYtFGaFyBhQ7v7sVcs/s1600/cool+and+oozy+marshmallow.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">Cut into bars. Yeah, I know you know that part. I did refrigerate a bit, just sayin'.<o:p></o:p></span></div>
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<span style="font-family: Arial;">P.S. These are great heated in the microwave for 10 seconds. Trust me.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7h7CAsoqlHnlgIrAsGD8E6AQ7mWnCErz61o4hjh6Xx6BG66QR-t4Tmh1Ydv0RXMW7Ov2qrsU833eLLpk6BWPyWCq9r-aaf12NrHopAzldhVaQlZyNRktgzrHz705pu-9jAJwDjJnlLks/s1600/RSCN3397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7h7CAsoqlHnlgIrAsGD8E6AQ7mWnCErz61o4hjh6Xx6BG66QR-t4Tmh1Ydv0RXMW7Ov2qrsU833eLLpk6BWPyWCq9r-aaf12NrHopAzldhVaQlZyNRktgzrHz705pu-9jAJwDjJnlLks/s1600/RSCN3397.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Ooooh, sooooo, gooood!</span></div>
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<span style="font-family: Arial;"><b>Campfire Cocktail S’mores
Bars</b></span></div>
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<span style="font-family: Arial;">Adapted from <a href="https://www.hersheys.com/">Hershey’s</a> <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=4071&name=S'mores-Sandwich-Bar-Cookies">S'mores Sandwich Bar Cookies</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">Makes 13x9” pan/24 bars (can be halved for an 8x8” pan/9 large bars)<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">2 2/3 cups flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 1/2 cups graham cracker
crumbs<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp baking soda (leave out for
a more crispy bar)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp salt (kosher)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 cup unsalted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">3/4 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">3/4 cup dark brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp vanilla bean paste (or
pure extract)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp <a href="http://www.kahlua.com/us/">Kahlua</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp <a href="http://www.baileys.com/Gateway/">Baileys Irish Cream</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">7-8 Hershey bars, about 16
oz total (milk or <a href="http://www.hersheys.com/pure-products/details.aspx?id=3131&name=HERSHEYS+SPECIAL+DARK+Mildly+Sweet+Chocolate+Bar">special dark</a>, regular or 4 XL bars)<o:p></o:p></span></div>
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<span style="font-family: Arial;">6 cups miniature
marshmallows<o:p></o:p></span></div>
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<span style="font-family: Arial;">2-3 tbsp Irish whiskey
(<a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a>)<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. Preheat oven to 350F.
Generously grease or spray pan with non-stick spray.<o:p></o:p></span></div>
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<span style="font-family: Arial;">2. In a medium bowl, combine
the flour, graham cracker crumbs, baking powder, baking soda and salt. Set aside<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In the bowl of a stand
mixer, cream the butter and sugars. Beat
on medium until light and fluffy, about 3 minutes.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Add the eggs, one at a
time, beating with each addition. Add
the vanilla, Kahlua and Baileys. Beat to
combine.<o:p></o:p></span></div>
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<span style="font-family: Arial;">5. With the mixer on lowest
speed, gradually add the flour mixture. Mix
until just combined and finish by hand.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Press 1/2 the dough in
the bottom of the prepared pan. Bake for
15-18 minutes or until lightly brown.
Removed from the oven.<o:p></o:p></span></div>
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<span style="font-family: Arial;">7. Arrange a single layer of the
Hershey bars over the bottom layer, breaking the bars as needed. Sprinkle the mini marshmallows over the
chocolate bars. <o:p></o:p></span></div>
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<span style="font-family: Arial;">8. Gently scatter the
remaining batter over the marshmallows with a cobble stone effect. Sprinkle the Irish whiskey over the batter.<o:p></o:p></span></div>
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<span style="font-family: Arial;">9. Bake for 20-25 minutes
until the top layer is lightly browned and just a bit of marshmallow is oozing
out of the top. Cool completely on a
wire rack. Cut into bars.<o:p></o:p></span><br />
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<br />
<div style="text-align: center;">
<span style="font-family: Arial;">And, of course, please save a few treats for the cook! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0_aGzU6nlrExiTRWAbUJ39tMGOx0JrdAd3TCC6hZ_fqRLHUjoQwWYQsc2TtI6wKRVMCvCmyzLGqCg-kBPkXJKmznLwmn58laUhSN4PgJg_PcAdYoeiu3fBGzvLIkBDcixF9V6xe02YqV/s1600/DSCN3384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0_aGzU6nlrExiTRWAbUJ39tMGOx0JrdAd3TCC6hZ_fqRLHUjoQwWYQsc2TtI6wKRVMCvCmyzLGqCg-kBPkXJKmznLwmn58laUhSN4PgJg_PcAdYoeiu3fBGzvLIkBDcixF9V6xe02YqV/s1600/DSCN3384.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Arial;">I hope you get a chance to try these for your next backyard barbecue! Or, dinner party or breakfast or brunch or picnic...</span></div>
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<span style="font-family: Arial;">Ellen</span><span style="font-family: Arial;"> </span></div>
<br />Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com14tag:blogger.com,1999:blog-6792277539398619402.post-88105317132944938662013-06-15T07:51:00.004-07:002013-11-22T08:21:19.564-08:00Whiskey Ginger Mini Cheesecakes {with Tullamore D.E.W.}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI5VkPVQhYWyJb5BdMtg2_qA2dTb38Ne1paBU8rx_y_iw0INYQZP_ZZu44cWgxY-02noiect1LPS7C9wg0dHrgE-Sa6rKxIBkx0tkSeCEv_5rhTsQ_2XGP88qEKbMMClufw4vpJAE1Vpx/s1600/Whiskey+Ginger+Mini+Cheesecakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI5VkPVQhYWyJb5BdMtg2_qA2dTb38Ne1paBU8rx_y_iw0INYQZP_ZZu44cWgxY-02noiect1LPS7C9wg0dHrgE-Sa6rKxIBkx0tkSeCEv_5rhTsQ_2XGP88qEKbMMClufw4vpJAE1Vpx/s1600/Whiskey+Ginger+Mini+Cheesecakes.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Stress. Good stress and not-so-good stress. You know the kind. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I've been kinda over booked of late. Some of the best kind of overbooked. Baking, dinner with friends, spring cleaning, gardening, time with Dad, reunions with college friends, and an amazing dinner/evening with new blogger friends. Good stuff like that...Truthfully, a few "bad things" have also happened. Really scary things, but all seem to have settled. So, now there is time to do a bit more baking and blogging for you once again.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, have you noticed a few things new on our blog? We had a few tweaks done this month by a very cool blogger and designer, Emily, over at <a href="http://www.sweetbellaroos.com/">Sweet Bella Roos</a>. She made us look all pretty and more up-to-date on our social media links. We've also added a few Favorite Brands, <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore</a> and <a href="http://www.licor43.com/">Licor 43</a>. Both companies have been so generous to us in providing product and encouragement. We wanted to thank them for their support. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So, on to this killer cheesecake and other optimal stress relievers: baking and booze.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I developed this recipe looking around the internet to find the right combination of flavors. I've had a few whiskey ginger mixed drinks lately, most recently at the <a href="https://www.facebook.com/PourhouseMidtown">Pour House</a>. I love the combination and thought a traditional cheesecake would be nice. I also found ginger preserves in my cupboard, which I have seen <a href="http://www.nigella.com/">Nigella</a> use from time-to-time, which sounded nice to include. </span><span style="font-family: Arial, Helvetica, sans-serif;">Love, love, love when I find hidden treasures in my cupboards!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, something very British Isles was starting to happen...English preserves meets Irish Whiskey. How bad could it be?</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I like my cheesecakes firm but not dry and this one is perfect. Nice subtle ginger, sweet crust, creamy filling, topped with just-slightly sweet whipped cream and the best damn whiskey caramel sauce on this planet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Oops, did I go a bit overboard. Sorry...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I knew I wanted to "save" this recipe to make for a few bloggers friends. We had decided to gather for a "pot-luck" a few months ago. </span><span style="font-family: Arial, Helvetica, sans-serif;">Seemed right for an early summer evening. </span><span style="font-family: Arial, Helvetica, sans-serif;">A blogger potluck...Yeah, you <u>know</u> these ladies can cook!</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Fab appetizers and desserts from <a href="http://www.tateskitchen.com/">Tate's Kitchen</a>, <a href="http://a-girl-and-her-fork.blogspot.com/">A Girl and Her Fork</a>, and <a href="http://www.guavarose.com/">Guave Rose</a>. </span><span style="font-family: Arial, Helvetica, sans-serif;"> And, of course <a href="http://www.bakeitwithbooze.com/">Jacqueline</a> was there, and my good friend, Karla. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Great evening, great food and conversation, and by-far the BEST leftovers in my life. </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Rv-DfPJnalLWV_Bsp0KN5UkX7PvsVexGlfK8LTS8LO8g-5ttSC8GC2-wXO6MuhI9DUeIhqGwprEqGYSGiTrQIH6TowmBrY1vQTnyZ-bREhgFG4NaecCwaPHQc_3mezmImgs_gcbQgpy3/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Rv-DfPJnalLWV_Bsp0KN5UkX7PvsVexGlfK8LTS8LO8g-5ttSC8GC2-wXO6MuhI9DUeIhqGwprEqGYSGiTrQIH6TowmBrY1vQTnyZ-bREhgFG4NaecCwaPHQc_3mezmImgs_gcbQgpy3/s1600/first+page+collage.jpg" height="308" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'd forgotten just how much I have missed cheesecake. It's simpler to make than you think. Just takes a wee bit of time and patience. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And, you <i>know</i> the whiskey doesn't hurt either. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>I am sharing this over at <a href="http://www.cakeoftheweek.net/">Cake of the Week</a>'s <a href="http://www.cakeoftheweek.net/2013/11/baking-with-spirit-november-challenge.html">Baking with Spirit Challenge for this month: Whisky </a>(or Whiskey to an Irishman). Hop on over for great ideas for baking with spirits, A.K.A., booze!</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Preheat your oven and get your pans ready. I use a <a href="http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8/ref=sr_1_2?ie=UTF8&qid=1371254295&sr=8-2&keywords=mini+cheesecake+pan+with+removable+bottom">mini cheesecake pan</a> or
you can use a muffin pan with liners (like I did in this <a href="http://www.bakeitwithbooze.com/2011/12/raspberry-amaretto-mini-cheesecakes.html">recipe</a>). Some interesting new ingredients...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI12zd_QFI6X-XuTFJD85R9V9XKOsaVFH-Cn-8Hea3jfQl_arbTCPdoP3w23vZNp7JNJTOflkTpDAWRHcihN3zOxrRuiXUjmSuc5xuncTYsmHGl1its45cy1T-Ob4tbpbh0bylnwOospky/s1600/DSCN3310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI12zd_QFI6X-XuTFJD85R9V9XKOsaVFH-Cn-8Hea3jfQl_arbTCPdoP3w23vZNp7JNJTOflkTpDAWRHcihN3zOxrRuiXUjmSuc5xuncTYsmHGl1its45cy1T-Ob4tbpbh0bylnwOospky/s1600/DSCN3310.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Arial;">Three kinds of ginger...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3nHKj63uH6dszwx4_YPerCFu2ognpEoJIUhltZMZ-jR48R4jhDHjUXQyAexESkuTYeWPRQMuieQECusLXzqbm86k3xqA7OE0HYBMtcHOTdNGvRCdfLHQS9Ta14DJtQOOHDPoWLP1t_1T/s1600/prepare+gingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3nHKj63uH6dszwx4_YPerCFu2ognpEoJIUhltZMZ-jR48R4jhDHjUXQyAexESkuTYeWPRQMuieQECusLXzqbm86k3xqA7OE0HYBMtcHOTdNGvRCdfLHQS9Ta14DJtQOOHDPoWLP1t_1T/s1600/prepare+gingers.jpg" height="280" width="400" /></a></div>
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<span style="font-family: Arial;">In the food processor,
combine the gingersnaps and sugar. Pulse
until a fine crumb, then add the melted
butter and pulse until it looks like wet sand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MLbnKItYucO-gKB6iJw6PyOsSb7d93XjOELMGPQld4wi-4X-It3I73vFTqaWYOWyX7fXl_oI6VkuiG_xftWuhq9f4CNlFQfWM10r0RVFlMGtepJB8z82eT0LPZUA_gdzU4Uafw453s6m/s1600/crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MLbnKItYucO-gKB6iJw6PyOsSb7d93XjOELMGPQld4wi-4X-It3I73vFTqaWYOWyX7fXl_oI6VkuiG_xftWuhq9f4CNlFQfWM10r0RVFlMGtepJB8z82eT0LPZUA_gdzU4Uafw453s6m/s1600/crust.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial;">If making mini
cheesecakes, place a generous tablespoon of the crumb mixture into each of the
cups. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHIqtkBevBmZVIq-EV3ApT0InUkBa2VLiybTkfca9LkufM5CE7NjLPjeIeWJpIAuaP6DFPqOn9AsUmuZMJ2_4Dj8Oc_IZtreDADwmiuIClGPm1it7oZFn3vx3S7Du3ao_ScZNSA52qmHp/s1600/crumbs+in+muffin+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHIqtkBevBmZVIq-EV3ApT0InUkBa2VLiybTkfca9LkufM5CE7NjLPjeIeWJpIAuaP6DFPqOn9AsUmuZMJ2_4Dj8Oc_IZtreDADwmiuIClGPm1it7oZFn3vx3S7Du3ao_ScZNSA52qmHp/s1600/crumbs+in+muffin+pan.jpg" height="230" width="400" /></a></div>
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<span style="font-family: Arial;">Press gently on the bottom and up
the sides a bit. </span><span style="font-family: Arial;">If making the larger
cheesecakes, press up 2 inches of the sides (3 inch pans).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5leSGZRmZ5uszyYAcuu1yqjKlIsCJzFKOd8erR5vKcgHAGrOTeY4KD5fpIecBMlV4LcSSlJfxaf-omYKL5bKKeIFk3FcGFffQK4qOk4jIVJjPgQlCDVcWWI_5BybbBipT4xh0ugUqR4-/s1600/press+in+pans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5leSGZRmZ5uszyYAcuu1yqjKlIsCJzFKOd8erR5vKcgHAGrOTeY4KD5fpIecBMlV4LcSSlJfxaf-omYKL5bKKeIFk3FcGFffQK4qOk4jIVJjPgQlCDVcWWI_5BybbBipT4xh0ugUqR4-/s1600/press+in+pans.jpg" height="272" width="400" /></a></div>
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<span style="font-family: Arial;">Place the pans on a
cookie sheet. Bake as directed until you just smell them. Cool on the rack while you make the filling.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsfETJKG1A6lCX4wL316djg-jLngG-TBP4FdVYZhL3jr15g3YwZYbusYjqZtsCdkQfFCgdlKLKA-gpyitqCTDXre3Kcy_xcgKkIw3KJpyztQyD2AwfrGQEdko_9Im2KoIx9WUgSwCt5rY/s1600/DSCN3325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsfETJKG1A6lCX4wL316djg-jLngG-TBP4FdVYZhL3jr15g3YwZYbusYjqZtsCdkQfFCgdlKLKA-gpyitqCTDXre3Kcy_xcgKkIw3KJpyztQyD2AwfrGQEdko_9Im2KoIx9WUgSwCt5rY/s1600/DSCN3325.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Arial;">Please don't forget to <b>lower the oven temperature</b>. You want this next part low and slow...</span></div>
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<span style="font-family: Arial;">To make the filling, i</span><span style="font-family: Arial;">n the bowl of a stand
mixer, combine the cream cheese, sugars, sour cream and salt. Beat on medium until well mixed and smooth. Yeah, scrape, too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlKtl2iIZkv45j1VWpeocxnfyrrCYzMLQSlXfaMcDmSri4MmmVkSd1x1xo2mrBtwjcvpY4cHr5lfs-td2rHC5IBHBh0XqUA9IAdcIoAXV4DbM2913p9ejxs3kb0lHXloF7tSpQgXeayln/s1600/cream+cheese+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlKtl2iIZkv45j1VWpeocxnfyrrCYzMLQSlXfaMcDmSri4MmmVkSd1x1xo2mrBtwjcvpY4cHr5lfs-td2rHC5IBHBh0XqUA9IAdcIoAXV4DbM2913p9ejxs3kb0lHXloF7tSpQgXeayln/s1600/cream+cheese+and+sugar.jpg" height="205" width="400" /></a></div>
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<span style="font-family: Arial;">Add the gingers, vanilla
and whiskey. Beat about a minute.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE5vdx7hz8Rpmr2svIg5F6xRDBLj5r2NwzymhbzhsQXjXQiBHoLGe1sHh69rql8wp962z7M9B5w2TPQ2wwkhiCTivkbpDUd3Iy5kKLjE7NJKGWASI9RqgqA-iYnUf-5_37O22Kb_VYKVU/s1600/beat+in+gingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE5vdx7hz8Rpmr2svIg5F6xRDBLj5r2NwzymhbzhsQXjXQiBHoLGe1sHh69rql8wp962z7M9B5w2TPQ2wwkhiCTivkbpDUd3Iy5kKLjE7NJKGWASI9RqgqA-iYnUf-5_37O22Kb_VYKVU/s1600/beat+in+gingers.jpg" height="205" width="400" /></a></div>
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<span style="font-family: Arial;">Add the eggs, one at a
time, beating just as needed before adding the next egg. Don’t over beat the eggs as too much air will
make the cheesecakes rise too much and they will crack upon cooling.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFILkErdoUfb6tRkJCoHNuc4zjYkG5tsfdFzt6Ct3BFhWCxxc7-1ouOh1Om6oKD8B4G-PuN70RYG1NfBLD7G-hVwzWfkcuJ9cD-XbtK17pVmezfXuSp1cXxGlBOpi9SSU5gNFGwn6t1aVP/s1600/DSCN3335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFILkErdoUfb6tRkJCoHNuc4zjYkG5tsfdFzt6Ct3BFhWCxxc7-1ouOh1Om6oKD8B4G-PuN70RYG1NfBLD7G-hVwzWfkcuJ9cD-XbtK17pVmezfXuSp1cXxGlBOpi9SSU5gNFGwn6t1aVP/s1600/DSCN3335.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Pour the filling into the cups with the cooled crusts. If using the
6” pan, leave about 1/2 inch at the top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCR0z_kcrebBMZYC7LlLOoFqhm2Q70QzurmB_c2djQ6t6XkjW9y0wmsvGZWmsdbpXcUpqtsTmY-yS4eEQjSG2XcsiRz-1xOcZLjeMXH35MSDNaReZzgFsBJqoUL0nrkcIZhIu6wSEZSdIY/s1600/pour+in+pans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCR0z_kcrebBMZYC7LlLOoFqhm2Q70QzurmB_c2djQ6t6XkjW9y0wmsvGZWmsdbpXcUpqtsTmY-yS4eEQjSG2XcsiRz-1xOcZLjeMXH35MSDNaReZzgFsBJqoUL0nrkcIZhIu6wSEZSdIY/s1600/pour+in+pans.jpg" height="205" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Bake as directed until just jiggly and a little puffy. This time, you want the jiggle. And, the puff.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9xFKWioEJjgzRFp5l4piHIqGOp6i-360teCcKoCZ9EERIHYi2mJUSYnYt0DqRLv9fFoJrK6T6fzaY0I61uTwaWVk_GExS4Mrs_8-ijR5HIToBjjjqFevPvvAnDZ2rSxtFl1q4cd9JpC1/s1600/out+of+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9xFKWioEJjgzRFp5l4piHIqGOp6i-360teCcKoCZ9EERIHYi2mJUSYnYt0DqRLv9fFoJrK6T6fzaY0I61uTwaWVk_GExS4Mrs_8-ijR5HIToBjjjqFevPvvAnDZ2rSxtFl1q4cd9JpC1/s1600/out+of+oven.jpg" height="205" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Place on a wire rack to
cool completely. Cover and
refrigerate for at least 8 hours. I think over night is always best with cheesecakes.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Whiskey Caramel Sauce</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">In a heavy bottom sauce
pan, combine the sugar and water.
Cook over medium heat until it boils. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsNwaQVdJ6ukAI14AWVQixc7aOke0brPJVqdH6V3Gun2AmaxegAXxyCC3fFhobOba13RINFvhUajEJzxJaDSiWjrKu3W3KS2_Ma9bvkJaWngKQRQCRmkNUnD5P68jtKi9BjYIgiRpBWZ4/s1600/DSCN3346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsNwaQVdJ6ukAI14AWVQixc7aOke0brPJVqdH6V3Gun2AmaxegAXxyCC3fFhobOba13RINFvhUajEJzxJaDSiWjrKu3W3KS2_Ma9bvkJaWngKQRQCRmkNUnD5P68jtKi9BjYIgiRpBWZ4/s1600/DSCN3346.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Lower the temp to a gentle boil and leave
alone until the mixture turns a caramel color.
Remove from the heat.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivzpq-g11ObS6KrglUHzbybQETzxPTAGqqITaOU8kqQbEN6XT6tvHHTPDphti5G2McKvhdF5CmL8zEF6EiCWTW36xZPBf8gozZI1vYeykbn8zV-4UIkX7TBlhH8G7egJRpu_ePvB-CBbq/s1600/caramel+color.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivzpq-g11ObS6KrglUHzbybQETzxPTAGqqITaOU8kqQbEN6XT6tvHHTPDphti5G2McKvhdF5CmL8zEF6EiCWTW36xZPBf8gozZI1vYeykbn8zV-4UIkX7TBlhH8G7egJRpu_ePvB-CBbq/s1600/caramel+color.jpg" height="205" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">While the sugar is
cooking, microwave the cream, butter and salt. Not too hot and not to a boil. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJkTjUBOGEG6_smNiZM4pbJYn7qBSj__T1SXE1YJMsXUArxPuj7rkdazMClh8-EP4QXVVXPgiJn9loOrQZJ8gOvvcYu7b6reKXtR3quo3JTS6CBkRJKfLAgqET3jXD6mpVivnFp6a49LG/s1600/DSCN3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJkTjUBOGEG6_smNiZM4pbJYn7qBSj__T1SXE1YJMsXUArxPuj7rkdazMClh8-EP4QXVVXPgiJn9loOrQZJ8gOvvcYu7b6reKXtR3quo3JTS6CBkRJKfLAgqET3jXD6mpVivnFp6a49LG/s1600/DSCN3347.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Once the sugar is removed
from the heat, slowly add the hot cream mixture to the sugar mixture. This will really bubble up, so stir continuously with a heat-resistant
spatula. Keep stirring until well combined. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9jP5DJRlqaPllvnSXQ9biY2V1e1fZaz_ABZcEi0LaIr1WzwsdYD7Jxzm9LsJRrjidldNr7SKuUHbOM5Fq6fJn7vUZPkV6WTvHi-0tdEyhW44gpuUbkhb11cVqB8X0eVs5meu59RiI0FK/s1600/DSCN3350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9jP5DJRlqaPllvnSXQ9biY2V1e1fZaz_ABZcEi0LaIr1WzwsdYD7Jxzm9LsJRrjidldNr7SKuUHbOM5Fq6fJn7vUZPkV6WTvHi-0tdEyhW44gpuUbkhb11cVqB8X0eVs5meu59RiI0FK/s1600/DSCN3350.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Gently stir and blend in the whiskey. Allow to
cool completely before it hits the fridge.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkrF8UoYB33FFjc1YnqWeV8ZwyN0OVaQEV-oVzFxcuuYPEbIFU0rSHv40152BCUll_tbHrk2h95ltuf0mcd0cfzqDEvPUO2FsWyyZXOw-9Mzzd-5v8QGcq-KPf1Yi0TVweWheV5yL_shM/s1600/DSCN3352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkrF8UoYB33FFjc1YnqWeV8ZwyN0OVaQEV-oVzFxcuuYPEbIFU0rSHv40152BCUll_tbHrk2h95ltuf0mcd0cfzqDEvPUO2FsWyyZXOw-9Mzzd-5v8QGcq-KPf1Yi0TVweWheV5yL_shM/s1600/DSCN3352.JPG" height="300" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">When ready to serve, loosen the mini cheesecakes from their pan or unclasp the larger pan ring. Gently place the cheesecakes on a serving tray, removing the metal bases. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Just before you serve, top with your favorite whipped cream and drizzle with the cooled Whiskey Caramel Sauce. The sauce is smooth and has a nice kick.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNhKU2ylW5J1tRC3Ci61DBQ9mjA7difp6-MdlOMhswpPYzkTYWQ6vFTCMLyKtN46tgfmduCvVrEjar8w3E5scaPxO-1mcqbCkQ2PaqztCWCG9rwzncu8GMFq2KEmXa-xPkR7RhoBeQPeD/s1600/cropped+for+first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNhKU2ylW5J1tRC3Ci61DBQ9mjA7difp6-MdlOMhswpPYzkTYWQ6vFTCMLyKtN46tgfmduCvVrEjar8w3E5scaPxO-1mcqbCkQ2PaqztCWCG9rwzncu8GMFq2KEmXa-xPkR7RhoBeQPeD/s1600/cropped+for+first+page+collage.jpg" height="400" width="372" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Whiskey Ginger Mini
Cheesecakes {with <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W.</a>}</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Makes 24 mini cheesecakes, 2-6x3”
cheesecakes or 1 9x3” cheesecake<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Adapted from <a href="http://www.nytimes.com/recipes/18/Ginger-Cheesecake.html">The New York Times</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Ingredients<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Crust</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">12 oz. gingersnaps, finely
crushed (about 2 1/2 cups)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 tbsp granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">10 tbsp unsalted butter,
melted<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Filling</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 pkg cream cheese (8 oz.
each), at room temp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3/4 cup sour cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/8 tsp kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 oz. finely chopped candied
ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tbsp freshly grated ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 cup ginger preserves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tsp pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W. Irish Whiskey</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Whipped Cream<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Whiskey Caramel Sauce</b>,
recipe follows<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Directions<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Make the Crust</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Preheat oven to
375F. Grease, butter or non-stick spray
the pans. I use a mini cheesecake pan or
you can use a muffin pan with liners (like I did in this <a href="http://www.bakeitwithbooze.com/2011/12/raspberry-amaretto-mini-cheesecakes.html">recipe</a>).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. In the food processor,
combine the gingersnaps and sugar. Pulse
until a fine crumb. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Add the melted
butter and pulse until it looks like wet sand.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. If making mini
cheesecakes, place a generous tablespoon of the crumb mixture into each of the
cups. Press gently on the bottom and up
the sides a bit. If making the larger
cheesecakes, press up 2 inches of the sides (3 inch pans).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Place the pans on a
cookie sheet. Bake until just lightly
browned and fragrant, about 10 minutes.
Remove from the oven to a rack and cool while you make the filling.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Lower the temperature of
the oven to 300F.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Make the Filling</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. In the bowl of a stand
mixer, combine the cream cheese, sugars, sour cream and salt. Beat on medium until well mixed and smooth,
about 3 minutes. Scrape bowl as needed.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Add the gingers, vanilla
and whiskey. Beat until well combined,
about a minute.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Add the eggs, one at a
time, beating just as needed before adding the next egg. Don’t over beat the eggs as too much air will
make the cheesecakes rise too much and they will crack upon cooling.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Fill the cups for the
mini cheesecakes to the top of the cup rim. Fill the cheesecake pans evenly if using the
6” pan, leaving about 1/2 inch at the top.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Bake for 30 minutes for
the mini cheesecakes or until the centers jiggled just a bit when the pan is bumped slightly. The filling will be a
little puffed up on the edges. The
larger pans will take between 55 and 75 minutes, depending on your oven. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Remove to a wire rack to
cool completely. Cover loosely and
refrigerate for at least 8 hours, over night is best. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">7. When ready to serve,
loosen the mini cheesecakes from their pan by gently pushing up on the metal
base. Unclasp the larger pan ring. Gently place the cheesecakes on a serving
tray, removing the metal bases. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">8. Just before you serve,
top with your favorite whipped cream and drizzle with the cooled Whiskey
Caramel Sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Whiskey Caramel Sauce</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Recipe adapted from <a href="http://www.dixiecrystals.com/recipes/desserts/frosting-glazes-syrup/Whiskey-Caramel-Sauce">Dixie Crystals Sugar</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 cup super fine sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup heavy whipping cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 tsp fine salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/4 cup <a href="http://www.tullamoredew.com/lda?destination=http%3A%2F%2Fwww.tullamoredew.com%2F">Tullamore D.E.W. Irish Whiskey</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. In a heavy bottom sauce
pan (shallow pan), combine the sugar and water.
Cook over medium heat until the mixture boils. Lower the temp to a gentle boil and leave
alone until the mixture turns a caramel color.
Remove from the heat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. While the sugar is
cooking, in a measuring cup combine the cream, butter and salt. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Microwave for a minute at time until it is
just hot, but not boiling. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Once the sugar is removed
from the heat, slowly add the hot cream mixture to the sugar mixture. Stir continuously with a heat-resistant
spatula. It will bubble up rather violently. Keep stirring until well combined. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Gently stir in the whiskey until well blended. Allow to
cool completely before refrigeration.
Let the sauce come to room temperature prior to serving.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Side Car {aka, Treats for the Cook}</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">So, I had a bit of the filling and spare cookies left over. I don't like to waste filling, especially something this luscious. I just placed a cookie in the bottom of a cupcake liner and poured in the filling. Baked for about 30 minutes until set, as above. These turned out great, but I would have preferred more crust. Maybe 2 cookies next time? *wink*</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLJ1tq7l2KAMVcI0XG1cZCY2sU8fjcO8QYKlFzVYvG08UbdYvpf2FTg-0edrtHJsn3aZ8ezBgpji6iCC0lhFB49D2LUVQBkSxZKi17Gbz2ASoZOhe2Ducn6QDU09DkCMtB5PWPS5OMDAB/s1600/no+fuss+method.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLJ1tq7l2KAMVcI0XG1cZCY2sU8fjcO8QYKlFzVYvG08UbdYvpf2FTg-0edrtHJsn3aZ8ezBgpji6iCC0lhFB49D2LUVQBkSxZKi17Gbz2ASoZOhe2Ducn6QDU09DkCMtB5PWPS5OMDAB/s1600/no+fuss+method.jpg" height="132" width="400" /></a></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Hope you're enjoying your father's day weekend!</span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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<span style="font-family: Arial;">P.S. Thanks, Chuck, for driving Karla here and back for our potluck! </span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com44tag:blogger.com,1999:blog-6792277539398619402.post-81895708602032342412013-05-05T11:12:00.003-07:002014-09-09T13:11:14.750-07:00Jalapeno Popper Pastry PinwheelsJust in case you have some last minute party plans pop up unexpectedly, you'll want to keep this recipe handy. I came up with this at the very last minute possible, when I needed to bring an appetizer to a BBQ. These disappeared FAST. This is a very quick & easy recipe, and the finished product is sure to please. Plus, you get to be the one that shows up at the party with "Jalapeno Popper Pastry Pinwheels". That sounds way more exciting than "I brought the green bean casserole", in my humble opinion.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-k9z7OSi1qco/UYad8eZwhqI/AAAAAAAAAXQ/IJu6DDE2iPI/s1600/jalapeno+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-k9z7OSi1qco/UYad8eZwhqI/AAAAAAAAAXQ/IJu6DDE2iPI/s400/jalapeno+2.jpg" height="273" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno Popper Pastry Pinwheels...with tequila!</td></tr>
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Plus, it has tequila - and I find that always to be a selling point. The tequila adds just enough moisture so that the cream cheese yields and everything mixes together well, but due to the alcohol content, this extra moisture will evaporate pretty quickly in the oven. It will leave behind some tequila flavor, but it won't make your filling so runny that it melts and dribbles out of your beautiful little pastry rolls, and all over your oven. The salt provides all the seasoning you need (simple is good, in this case). If you're concerned about these being too spicey, you could use green chiles instead of jalapenos, or half-and-half.<br />
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So, here's how it's done. You'll need:<br />
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<ul>
<li>a tube of crescent rolls</li>
<li>a small (4 oz) can of diced jalapenos, drained</li>
<li>one 8 oz package of cream cheese</li>
<li>2 teaspoons of salt</li>
<li>2 tablespoons of tequila</li>
<li>a sharp knife</li>
<li>a cookie sheet</li>
</ul>
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Instructions:</div>
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(1) Preheat the oven to 375 degrees. </div>
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(2) In the bowl of a stand mixer (or a medium bowl, and mix using a hand mixer, whatever) combine the jalapenos, cream cheese, salt, and tequila. Mix well. </div>
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(3) Pop open the tube of crescent rolls, and unroll the dough onto a clean work surface (I used a plastic cutting board with a little olive oil on it to prevent sticking). Seal the perforated edges - you want to utilize a contiguous rectangle. </div>
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(4) Spread the cream cheese mixture evenly over the dough. </div>
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(5) Turn the rectangle so that you're looking at it in "landscape orientation". Starting with the (long) edge closest to you, start rolling up the edge, like you're making sweet rolls. </div>
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(6) Once you've rolled the dough into a long log, take your sharp knife and slice the log into about 1/3" slices. I found that if I rolled the log about 1/4 turn every couple of slices, it kept its round shape better and didn't get squished. Wiping off the knife on a clean paper towel every couple of slices also helps. </div>
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(7) Lay out the slices on a lightly greased cookie sheet, leaving about an inch or so in between the slices. They'll puff up a bit. </div>
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(8) Bake for 11-15 minutes, until the tops begin to turn golden brown and the filling starts to bubble. </div>
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(9) Let the pinwheels set on the cookie sheet for a few minutes before you transfer them to a cooling rack (they're fragile when they're hot)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2CN35-Cb_M8/UYaejiq8qVI/AAAAAAAAAXY/ET8Wj3aYjDs/s1600/jalapeno+rolls+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-2CN35-Cb_M8/UYaejiq8qVI/AAAAAAAAAXY/ET8Wj3aYjDs/s400/jalapeno+rolls+collage.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy peasy lemon squeezy.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nLF4v7iuvo8/UYafCwWBtkI/AAAAAAAAAXs/trj1VPZYLpk/s1600/jalapeno+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-nLF4v7iuvo8/UYafCwWBtkI/AAAAAAAAAXs/trj1VPZYLpk/s400/jalapeno+1.jpg" height="400" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All packed up and ready to party!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YMPpAfLdNc0/UYae4CLQlrI/AAAAAAAAAXg/B2rQlNWPMM0/s1600/jalapeno+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YMPpAfLdNc0/UYae4CLQlrI/AAAAAAAAAXg/B2rQlNWPMM0/s400/jalapeno+3.jpg" height="400" width="231" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven.</td></tr>
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Annnd enjoy! Happy Cinco de Mayo! And happy anniversary to my dear parents. Cheers! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9VPQ-uf5KAs/UYagCXsD_zI/AAAAAAAAAXw/ut-DjDXEe_A/s1600/Jalapeno+Camarena+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9VPQ-uf5KAs/UYagCXsD_zI/AAAAAAAAAXw/ut-DjDXEe_A/s640/Jalapeno+Camarena+1.jpg" height="640" width="467" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Cinco de Mayo!</td></tr>
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<b><span style="background-color: white; color: #38761d;">~Jacqueline </span></b></div>
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymousnoreply@blogger.com8tag:blogger.com,1999:blog-6792277539398619402.post-35145843650162106322013-04-24T16:43:00.000-07:002013-04-24T16:43:17.994-07:00Strawberry Daiquiri Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlBA9nz9ygsoQqwC6gY8np1S8Frgosr3hQXkSUPms6eZhv0-fn6czJFutPoKFCl_b5xHbdyqbO8le9QPW7ZHNTUaxJN7CBmkM7aoJflsGgxZd5kngtGYi902KuqK8fxuuJX5ULs8eFk-7/s1600/Strawberry+Daiquiri+Cake_Bake+It+With+Booze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlBA9nz9ygsoQqwC6gY8np1S8Frgosr3hQXkSUPms6eZhv0-fn6czJFutPoKFCl_b5xHbdyqbO8le9QPW7ZHNTUaxJN7CBmkM7aoJflsGgxZd5kngtGYi902KuqK8fxuuJX5ULs8eFk-7/s1600/Strawberry+Daiquiri+Cake_Bake+It+With+Booze.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ah, Spring...A time for renewal and new beginnings. I have always loved Fall, but Spring holds a very close second for me. I love how my backyard metamorphoses beginning, oh, around the first of February. My flowers and trees seem to bloom in sync with one another, providing me some new bloom with the each passing month. This month, it's my red bud tree, tulips and roses. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ah, Spring...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spring also means the beginning of strawberry season in Northern California. Starting very soon, the local farmer's markets will have the first crops of strawberries. We're very lucky in the Sacramento area to have a great selection of farmer's markets and local strawberry stands. Nothing seems to say Spring to me like a great dessert made with strawberries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And, although this cake uses frozen strawberries for the puree base (you could use fresh, of course), the flavor is spot-on and nicely sweet. I opted for using the rose frosting pattern for this cake, as I've done for my <a href="http://www.bakeitwithbooze.com/2012/12/pistachio-and-orange-liqueur-cake.html">pistachio</a> and <a href="http://www.bakeitwithbooze.com/2012/11/almond-and-orange-liqueur-cake-gluten.html">orange almond</a> cakes. Actually, it's a very easy pattern with great show appeal. Nicely ties into the roses blooming in my back yard, too. I love that...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I hope you're enjoying your Spring, wherever that may be...Even in those cooler climates where flowers are just coming up. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And, just think, you can wear all your white shoes now! *wink* </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrar-L9uZhnv8igO_23YRQ7KRw0qSHtl5PeNiQ_N6xXyAT6OfVlnDD5pcnZf0h9QZYdRkupw57hJR5jnE9REFai1aook__XEML8-cL3eW6OLNem7EStKS0FgPCKnP2EE7j1gc58k8PqR1/s1600/first+page+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrar-L9uZhnv8igO_23YRQ7KRw0qSHtl5PeNiQ_N6xXyAT6OfVlnDD5pcnZf0h9QZYdRkupw57hJR5jnE9REFai1aook__XEML8-cL3eW6OLNem7EStKS0FgPCKnP2EE7j1gc58k8PqR1/s1600/first+page+collage.jpg" height="347" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make the puree using <a href="http://www.bakeitwithbooze.com/2011/07/raspberry-liqueur-cupcakes.html">this method</a> using frozen strawberries. It's easy. Or, you could opt for using a very good strawberry jam. </span><span style="font-family: Arial;"> Prepare your pans.</span></div>
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<span style="font-family: Arial;">In medium bowl, combine milk,
strawberry puree, rum and lime juice.
With a whisk, beat in eggs and vanilla.
<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWxLcmE4HBz9X2ylP8G7gx5EaZc0OqLx2wSBQ2tZVMPhdBZksdfk0ycodu-w_7rHsZYea6Eai2AWLOi4DGfF1F09SGJHPOddhQ3X2jEUoYQH0IXHldX9JOvZFACZSzkLowcMyZTEKRXn3/s1600/DSCN3104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWxLcmE4HBz9X2ylP8G7gx5EaZc0OqLx2wSBQ2tZVMPhdBZksdfk0ycodu-w_7rHsZYea6Eai2AWLOi4DGfF1F09SGJHPOddhQ3X2jEUoYQH0IXHldX9JOvZFACZSzkLowcMyZTEKRXn3/s1600/DSCN3104.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">In bowl of stand mixer, combine
flour, sugar, baking powder and salt.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p72GfdiGC9wECS1HFOVs-kSrlUFJ4NQKI39OSX_fMwdyud7L42YZm8ZsIS63sEK4wvfDwFrMZGVsmIk2jDjDnQPTaVGIgs4va9nZxtEejruTVg-qALuJ1wOQYfbCTEIsfKkqY07GvntT/s1600/DSCN3100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p72GfdiGC9wECS1HFOVs-kSrlUFJ4NQKI39OSX_fMwdyud7L42YZm8ZsIS63sEK4wvfDwFrMZGVsmIk2jDjDnQPTaVGIgs4va9nZxtEejruTVg-qALuJ1wOQYfbCTEIsfKkqY07GvntT/s1600/DSCN3100.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">On
low speed, add the butter. Mix until fine
crumbs form, about 2 minutes. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXpLaQBnpt74t1sRByBuinAGRbFlI2TAUTibVPNIuTQXqFFCELXleYnZsshNMwVrTnPwZTiBzw6PCn6k0hcS7SsBb_dwUmrlnXLV_NTaCnrBRoR-gsWFuzEoWNKbY7_sjSD0PPpUu1QFQ/s1600/butter+into+dry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXpLaQBnpt74t1sRByBuinAGRbFlI2TAUTibVPNIuTQXqFFCELXleYnZsshNMwVrTnPwZTiBzw6PCn6k0hcS7SsBb_dwUmrlnXLV_NTaCnrBRoR-gsWFuzEoWNKbY7_sjSD0PPpUu1QFQ/s1600/butter+into+dry.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;">On low speed, add the wet
ingredients (and food coloring if using) and beat at medium speed for 1 minute until
just combined. Add lime zest.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRIf66kzXcnQfEWmMxDHUXMk8PRlxr1s0Z3VBN1d9dgwvduEcC3jcS_nXnNyqT79vSBgdJomKI1FV1C0WTNC1H5UU6B2Y6WAv1Ogds10GBdc_mAIB092m6UiYydDsbJA12IFXvFp8ZO-c/s1600/DSCN3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRIf66kzXcnQfEWmMxDHUXMk8PRlxr1s0Z3VBN1d9dgwvduEcC3jcS_nXnNyqT79vSBgdJomKI1FV1C0WTNC1H5UU6B2Y6WAv1Ogds10GBdc_mAIB092m6UiYydDsbJA12IFXvFp8ZO-c/s1600/DSCN3105.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Fold in the lime zest and
finish by hand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2BKbEzU8_N4c-ZNc6MR0yqtvc3qWFSEfxrMzzed4DqzcyxKkI1UUxFhX1ufAUEb9oRi6BFChMqCUtAlMx17JugVEOaTBfWK8EcpeBmHCkRx8VYj0Xi6eTF0wAxUyrJC3HWIgKul3jci8/s1600/DSCN3106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2BKbEzU8_N4c-ZNc6MR0yqtvc3qWFSEfxrMzzed4DqzcyxKkI1UUxFhX1ufAUEb9oRi6BFChMqCUtAlMx17JugVEOaTBfWK8EcpeBmHCkRx8VYj0Xi6eTF0wAxUyrJC3HWIgKul3jci8/s1600/DSCN3106.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Pour batter evenly into
prepared pans and smooth tops.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Bake as directed until a toothpick inserted in the center comes out with a few crumbs. Let cakes cool in the pan for 20 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlRnb8HWTegG3XSZ2Xf_a_3B96cc3JeuW91gq0HGx0haWcYTc1MVdNeoz4lA9dmRF5mUmUH_97LT5Ab18vfzoBRt6SMynmPUPNnHnLa2fPbOk5RmB_wHfqAJrd2D3trmN2rZFVZfaatu6/s1600/DSCN3108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlRnb8HWTegG3XSZ2Xf_a_3B96cc3JeuW91gq0HGx0haWcYTc1MVdNeoz4lA9dmRF5mUmUH_97LT5Ab18vfzoBRt6SMynmPUPNnHnLa2fPbOk5RmB_wHfqAJrd2D3trmN2rZFVZfaatu6/s1600/DSCN3108.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;">Turn out the cakes onto wire racks. Let cakes
cool completely before frosting. </span></div>
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<b><span style="font-family: Arial;">For the Crumb Coat and <o:p></o:p></span><span style="font-family: Arial;">Strawberry Daiquiri Buttercream</span></b></div>
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<span style="font-family: Arial;">Cream the butter for 30
seconds on medium speed in a stand mixer. </span><span style="font-family: Arial;">Add the liquids and food
coloring and slowly increase the speed to medium into you have almost an
emulsion (not too long or the butter will get too warm). You want this crumb coat to be a pale pink. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPdmBdv-FzKiV6hZRqzyX45a5X2nLlvNJ0DEsuU43-GSDbskFsKCRDy33yt-GKVioK0_x9_r3sz8P71aLENwiUjMO47dvM19k9sPNd5VQCO-SGbOj0jWWbcON0EOMXw1Dk6Z38mOdDMmC/s1600/butter+and+liquids+to+emulsion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPdmBdv-FzKiV6hZRqzyX45a5X2nLlvNJ0DEsuU43-GSDbskFsKCRDy33yt-GKVioK0_x9_r3sz8P71aLENwiUjMO47dvM19k9sPNd5VQCO-SGbOj0jWWbcON0EOMXw1Dk6Z38mOdDMmC/s1600/butter+and+liquids+to+emulsion.jpg" height="200" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Okay, so I went a bit over board on the rose...More like hot pink. Oh, well, next time...</span></div>
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<br /></div>
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<span style="font-family: Arial;">Slowly add the
confectioners’ sugar until incorporated.
Beat on medium for 30 seconds.
Adjust consistency by adding corn syrup in 1 tbsp increments, beating on
medium for 30 seconds after each addition.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;">For the Strawberry Daiquiri frosting, add the lime zest and beat on medium high for 1
minute. For the crumb coat, just beat on medium high for 1 minute.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;">For the crumb coat, frost between
layers. Frost remaining cake and smooth
the surface. <o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Refrigerate for at least
3 hours before frosting with the Strawberry Daiquiri Buttercream.</span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>For the Rose Patterned Frosting</b></span></div>
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<span style="font-family: Arial;">Removed well-chilled cake
from the refrigerator. Make the frosting the same as above and color the whole batch a light pink. Remove half.</span><br />
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Color the other half with more pink color. You want a good contrast. Obviously, I didn't achieve said contrast. Always a next time, right?</span><br />
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<br /></div>
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<span style="font-family: Arial;">Pile the frosting into a piping bag fitted with a large star tip. See Note below for two tone frosting.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Pipe roses in 1 or 2
layers up the side of the cake. If doing 2 rows, start at
the bottom and alternate the roses. <o:p></o:p></span><span style="font-family: Arial;">Pipe on top using the same rose pattern. Fill in any gaps between roses with piped stars.</span><br />
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Refrigerate for 3 hours
and lightly cover with plastic wrap or place in cake carrier.</span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Note: </b>I've added a special note to this recipe about this frosting technique...Please see below recipe that follows.<o:p></o:p></span></div>
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<br />
<b style="font-family: Arial;"><br /></b>
<b style="font-family: Arial;">Strawberry Daiquiri Cake</b><br />
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<span style="font-family: Arial;">Adapted from <a href="http://www.jasonandshawnda.com/foodiebride/archives/1088/">Fresh Strawberry Cake</a>
by Confections of a Foodie Bride</span></div>
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<span style="font-family: Arial;">Make one 9 inch cake (or 24 cupcakes)</span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Ingredients<o:p></o:p></b></span></div>
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<span style="font-family: Arial;"><b>Strawberry puree (see link above for directions)</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">16 oz frozen strawberries<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp Frambroise<o:p></o:p></span></div>
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<span style="font-family: Arial;">Juice of 1/2 a lime<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp sugar <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial;"><b>Cake</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 cup milk<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup strawberry puree<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/3 cup Rum (white or
coconut rum)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Juice of 1/2 a lime<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 large eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 1/2 cup cake flour, sifted<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 3/4 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">12 Tbsp unsalted butter (1
1/2 sticks), at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial;">Pink or red food coloring
(optional)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Zest of 1 lime<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Crumb Coat</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup salted butter, room
temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tbsp strawberry puree<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tbsp milk or cream<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Pink or red food coloring (I
used rose)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 cups confectioners’ sugar,
sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Corn syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Strawberry Daiquiri Buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 cup salted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp strawberry puree<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp Rum (or coconut rum)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tbsp lime juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1-2 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Pink or red food coloring (I
used rose)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 - 4 1/2 cups confectioners
sugar, sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Zest of one lime<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Corn syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Large pink pearl nonpareils
for decoration<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Instructions<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>For the Strawberry Puree</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Place frozen
strawberries, Frambroise, lime juice and sugar in a medium sauce pan. Bring to a slow boil on medium heat. Crush strawberries with a fork as they
cook. Cook on a low boil for 10
minutes. Remove from heat and let cool
completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Place strawberry mixer in
a food process or blender and puree.
Reserve puree for cake and frosting.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>For the Strawberry Cake</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Preheat oven to 350F. Grease and flour two 8- or 9-inch pans and
line with parchment rounds.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. In medium bowl, combine milk,
strawberry puree, rum and lime juice.
With a whisk, beat in eggs and vanilla.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. In bowl of stand mixer, combine
flour, sugar, baking powder and salt. On
low speed, add the butter. Mix until fine
crumbs form, about 2 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. On low speed, add the wet
ingredients (and food coloring if using) and beat at medium speed for 1 minute until
just combined. Fold in the lime zest and
finish by hand.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Pour batter evenly into
prepared pans and smooth tops.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Bake for 32-35 minutes* or
until a toothpick inserted in the center comes out with a few crumbs. Let cakes cool in the pan for 20 minutes. Turn out the cakes onto wire racks. Let cakes
cool completely before frosting. *Adjust time for 8 inch pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>For the Crumb Coat</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Cream the butter for 30
seconds on medium speed in a stand mixer.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Add the liquids and food
coloring and slowly increase the speed to medium into you have almost an
emulsion (not too long or the butter will get too warm). You want this frosting to be a pale pink.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Slowly add the
confectioners’ sugar until incorporated.
Beat on medium for 30 seconds.
Adjust consistency by adding corn syrup in 1 tbsp increments, beating on
medium for 30 seconds after each addition.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. Beat on medium high for 1
minute.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. Frost between
layers. Frost remaining sides and top of cake and smooth
the surface. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Refrigerate for at least
3 hours before frosting with the Strawberry Daiquiri Buttercream.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>For the Strawberry Daiquiri Buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Repeat the same
instructions for the crumb coat, except increase the amount of pink food
coloring/gel to achieve a deeper pink color.**<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. Remove well-chilled cake
from the refrigerator.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. Fill piping bag, fitted with a large star tip, with
frosting. <o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Pipe roses in 1 or 2 rows up the side of the cake. Start at
the bottom and alternate the roses, if doing 2 rows. <o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Pipe on top using the
same rose pattern. Fill in any gaps
between roses with piped stars.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Refrigerate for 3 hours
and lightly cover with plastic wrap or place in cake carrier.<o:p></o:p></span></div>
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<span style="font-family: Arial;">** Note: I actually tried to
make my cake with a two tone frosting. I
made the buttercream as directed without adding a little bit of the food
coloring. Then I removed half of the
buttercream and added more pink food coloring to the other half. I filled my piping bag with alternating
portions of the two different colors of buttercream. I would recommend leaving the first portion
white. I learned my lesson…<o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">I made this cake for a special little girl's 6 month birthday. Finley can't eat cake right now, but she seemed to be drawn to this frosting...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVBeW6Rs7BFC-D9vsW7cDAyJ61cMtF3Knl_lv3fdj68LdgN8-on1iG19hxZ7RvE0-RCHNm8oUd65m7I1jBx20STLUYOgJqFGrq7WjNXjph3-HxmoSMydqSun2OehBZRe_sxpTaWZMoWkS/s1600/DSCN3158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVBeW6Rs7BFC-D9vsW7cDAyJ61cMtF3Knl_lv3fdj68LdgN8-on1iG19hxZ7RvE0-RCHNm8oUd65m7I1jBx20STLUYOgJqFGrq7WjNXjph3-HxmoSMydqSun2OehBZRe_sxpTaWZMoWkS/s1600/DSCN3158.JPG" height="400" width="300" /></a></div>
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<br />
<div style="text-align: center;">
<span style="font-family: Arial;">You go girl! </span></div>
<span style="font-family: Arial;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05cZSORbopK-t83I0j7-110c13WiXiY5RKhxEEf7vimf0l7N9ytMsO-2MvvTbVlWAelWBtAZv2UYemmGFFjWcTz18lQLgJ9IrY-g4_p1FWTAV0gcqVPyIN_z0boaDnX9nxZN3ji5F7JhK/s1600/post+Finley+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05cZSORbopK-t83I0j7-110c13WiXiY5RKhxEEf7vimf0l7N9ytMsO-2MvvTbVlWAelWBtAZv2UYemmGFFjWcTz18lQLgJ9IrY-g4_p1FWTAV0gcqVPyIN_z0boaDnX9nxZN3ji5F7JhK/s1600/post+Finley+cake.jpg" height="200" width="400" /></a></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Happy Spring!! </span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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<span style="font-family: Arial;"><br /></span></div>
Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com21tag:blogger.com,1999:blog-6792277539398619402.post-23043973563992401882013-03-23T16:53:00.000-07:002013-04-04T10:06:16.631-07:00Whiskey Fig Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjxM-OPx3mY8aw2Toyg9WG3-egss1IC9jNLvPqUvG4ap66uVZgc6hPd7uxk5KFBMyaNgR0YWp7iSJTb-dQoHpdgzGY9MOhIiPU4amYnrqJ0cSrJLGKM83CdxenEgljECK1NfmyVI2kTSo/s1600/Whiskey+Fig+Cupcakes_BIWB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjxM-OPx3mY8aw2Toyg9WG3-egss1IC9jNLvPqUvG4ap66uVZgc6hPd7uxk5KFBMyaNgR0YWp7iSJTb-dQoHpdgzGY9MOhIiPU4amYnrqJ0cSrJLGKM83CdxenEgljECK1NfmyVI2kTSo/s1600/Whiskey+Fig+Cupcakes_BIWB.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Truly inspired by a fab artisan cocktail creation by <a href="http://www.sacramentopress.com/headline/72124/Pour_House_opened_Friday_in_Midtown_Sacramento_Photos">Jason Poole</a> at the <a href="http://www.pourhousesacramento.com/">Pour House</a> in Sacramento. If you've been reading BIWB for a while, you may remember our first trip to Pour House. That's when we sampled for the very first time, <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a> with<a href="https://twitter.com/TullamoreTim"> Tim Herlihy</a> the brand's ambassador. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">We were so impressed with the offerings that we returned a few months later for Girls' Night. Our second visit included sampling the bar and dinner menus as well as a few more classic cocktail creations. Jason describes their approach as "<a href="http://www.sacmag.com/Sacramento-Magazine/Eat-Drink/Fall-Winter-2012/Review-Pour-House/">quick craft</a>" where top quality ingredients are used to create unique and fully flavored cocktails. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">My first cocktail of choice: the Whiskey Fig. Duh. One sip: I was "in". </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UJnVfNsy0jr1lMem5Mal4f5NkZyPS-clEnVZdHkSJnLWvgp6ATxFnkqn1dc4Rl9QX6ZC5ekiN0hH4FsqGbPbiLbtUdGaNy9qzpOC78QB2BKDMxxVY9qquQVJ7Gzeq8ulCqewe_YBi0YY/s1600/Pour+House+Whiskey+Fig.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UJnVfNsy0jr1lMem5Mal4f5NkZyPS-clEnVZdHkSJnLWvgp6ATxFnkqn1dc4Rl9QX6ZC5ekiN0hH4FsqGbPbiLbtUdGaNy9qzpOC78QB2BKDMxxVY9qquQVJ7Gzeq8ulCqewe_YBi0YY/s1600/Pour+House+Whiskey+Fig.jpg" width="229" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Photograph courtesy of <a href="http://www.sacmag.com/Sacramento-Magazine/Eat-Drink/Fall-Winter-2012/Review-Pour-House/">Sacramento Magazine</a>.</span></td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Next I tried a drink with ginger and whiskey...Sold yet again. I would have sampled more, but it was a school night. Wait, no, I had work the next day...That's right...Work. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I knew that once I had the time I would be creating a BIWB treat to showcase Jason's creation of whiskey and fig preserves. Lucky for me, I had a good amount of Tullamore on hand as well as some fig preserves from my coworker. Score!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">These cupcakes are moist. No, really, they <b>are</b> moist. They have a great spiced fig flavor with warm caramel from the Tullamore. On top, a nice sweet finish with the honey whiskey fig buttercream. And, as the true baker that I've become, I marveled at the rise of these lovelies. Please check out the pics showing how much these babies topped the pan...Truly a thing to behold.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">They say that whiskey is enjoyed by more and more women today. I can attest to that as a fact...I'm not just baking with this stuff. No ma'am. I'm also enjoying a cocktail (or two)! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.bakeitwithbooze.blogspot.com%2F">Pin It</a> <script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place chopped figs, whiskey and water in a small bowl. Microwave, stir and set aside until cooled.</span><span style="font-family: Arial; font-size: 12pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8_X1Rd-jxLoCK9jCNteOThJrJIDxZ2iQpqT6PbUSBb0g4wV9R8wr4fWSE7xomDZTMxszeeNGeLhVUtMXg4VTdwkuz1zWHbL2NHc18cGMYCBqj2DJGM0f71z3wBNyQc0QFhsxB9xFy2F1/s1600/chop+and+soak+figs+in+whiskey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8_X1Rd-jxLoCK9jCNteOThJrJIDxZ2iQpqT6PbUSBb0g4wV9R8wr4fWSE7xomDZTMxszeeNGeLhVUtMXg4VTdwkuz1zWHbL2NHc18cGMYCBqj2DJGM0f71z3wBNyQc0QFhsxB9xFy2F1/s1600/chop+and+soak+figs+in+whiskey.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer, place the dry ingredients. Mix on low speed for about 30 seconds. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW5rvo-0EuLuq9dbMPA6J1PMLKVYnzOxsrP6vBFjAZ1YntWw6za21ueAU4iH5VUl7gefVabfKx9e31F6MJkh7DsO_O2G5k2lt-5YtOvnfYaaoMl-d30vM1AaOfvbhbhf3p-ev1IMW1ge5/s1600/DSCN3053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW5rvo-0EuLuq9dbMPA6J1PMLKVYnzOxsrP6vBFjAZ1YntWw6za21ueAU4iH5VUl7gefVabfKx9e31F6MJkh7DsO_O2G5k2lt-5YtOvnfYaaoMl-d30vM1AaOfvbhbhf3p-ev1IMW1ge5/s1600/DSCN3053.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the oil and mix until you achieve a fine crumb. The famous flour/fat method!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uDS4yR3QyS4ljjcJq0uPato8IZdhgY5AME_zNcon-yR7DYH86gmejeH9J7CXLTjHjJTqnxr3M4NGsMUwZVFhg0SgkA9u15eq61c6gNyTyiDnkdwopU9WIcq8-67JbwAYbrl4f1zKV6XD/s1600/DSCN3054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uDS4yR3QyS4ljjcJq0uPato8IZdhgY5AME_zNcon-yR7DYH86gmejeH9J7CXLTjHjJTqnxr3M4NGsMUwZVFhg0SgkA9u15eq61c6gNyTyiDnkdwopU9WIcq8-67JbwAYbrl4f1zKV6XD/s1600/DSCN3054.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the wet ingredients on low speed, gradually increasing to medium. Mix on medium speed until just blended. </span><span style="font-family: Arial, Helvetica, sans-serif;">Fold in the figs. And, you guessed it: finish by hand. You know me so well...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxBlxrEjAzgiL25fCEXTAVlaoEJbteN-6KM5SmDRoBJlPsHIaAU5-lRbPj8MpiksDmLZnjeXO3iHpIp_52M_vf-37_UiyhqTgNgEsiF-HxODoh9iUhiA-9x_RWV5USzFSkrCl1hWuFKDo/s1600/fold+in+figs_finish+by+hand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxBlxrEjAzgiL25fCEXTAVlaoEJbteN-6KM5SmDRoBJlPsHIaAU5-lRbPj8MpiksDmLZnjeXO3iHpIp_52M_vf-37_UiyhqTgNgEsiF-HxODoh9iUhiA-9x_RWV5USzFSkrCl1hWuFKDo/s1600/fold+in+figs_finish+by+hand.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill cupcake liners about 3/4 full.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGfg_eAxvf9JqI0AL_snxV_yopOeCyCgrroAfDK5tB8eNH1LoAw1LQF_c8tHDwSlnQFOBKsYOl3SNwvrAY1EgLEdQ_bRJdMRXy_BSXJFzgzCkYPSoYYJmfmsRTEpFvTKUXGA6QAGTOmIt/s1600/DSCN3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGfg_eAxvf9JqI0AL_snxV_yopOeCyCgrroAfDK5tB8eNH1LoAw1LQF_c8tHDwSlnQFOBKsYOl3SNwvrAY1EgLEdQ_bRJdMRXy_BSXJFzgzCkYPSoYYJmfmsRTEpFvTKUXGA6QAGTOmIt/s1600/DSCN3057.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake as directed and let cool in pan for 5 minutes. Transfer to a cooling rack to cool completely. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Look.At.That.Rise!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfI_4Lz2c87ZvKYkJ1R0Jno7uYTqDDaYKGh5_XJ8QwMQNnJQZGcrSAAludEtMlTnzVRaz-gDcrO_S1-teIVkGV9lAGEwFmJyz8jvej1Sf-Zx5yYtxnn5S-wyC6NZDTmRWTgAChx1XlzVz/s1600/out+of+oven+and+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfI_4Lz2c87ZvKYkJ1R0Jno7uYTqDDaYKGh5_XJ8QwMQNnJQZGcrSAAludEtMlTnzVRaz-gDcrO_S1-teIVkGV9lAGEwFmJyz8jvej1Sf-Zx5yYtxnn5S-wyC6NZDTmRWTgAChx1XlzVz/s1600/out+of+oven+and+pan.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, it's time to make the buttercream! First, cream butter for 1 minute. Add the whiskey, fig preserves, and vanilla. Mix on medium speed for 1-2 minutes until creamy and almost emulsified. Scrap bowl.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPaq4Kw99PJSUmZxtmE9BIsGtqq5EdPA-H7iZc54vkMeTylAcrAz-HIAT0mA0NcZPT9cB6XsgE0KJG7TNPSKRDQplSZNfoaLTnqpdT_WbtJYVbXZi2eAfvBTwqVi90gGjpfqHBeTBVQ8k/s1600/frosting+emulsion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPaq4Kw99PJSUmZxtmE9BIsGtqq5EdPA-H7iZc54vkMeTylAcrAz-HIAT0mA0NcZPT9cB6XsgE0KJG7TNPSKRDQplSZNfoaLTnqpdT_WbtJYVbXZi2eAfvBTwqVi90gGjpfqHBeTBVQ8k/s1600/frosting+emulsion.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slowly add sugar and beat until smooth, scrap as needed, increasing speed to medium.</span><span style="font-family: Arial; font-size: 12pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 1 tbsp honey and mix for 30 seconds on medium until combined. Add honey in 1 tbsp increments until you get the spreading/piping consistency that you like. (I didn’t use more than 2 1/2 tbsp.) Increase speed to medium high and beat for about 1 minute until fluffy. You want this to just hang off the beater with a resulting slow *plop* of frosting into the bowl. </span><span style="font-family: Arial; font-size: 12pt;"> </span></div>
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<span style="font-family: Arial;">Pipe or spread onto cooled cupcakes. Sprinkles are NOT optional! Well, at least not at my house. *WINK*</span></div>
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<b style="font-family: Arial; font-size: 12pt;"><br /></b><b><span style="font-family: Arial, Helvetica, sans-serif;">Whiskey Fig Cupcakes</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 12 cupcakes<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dried figs (<a href="http://www.bonappetit.com/tipstools/ingredients/2008/11/calimyrna_figs">Calymyrna</a> or Turkish figs), finely chopped + 2 tbsp Whiskey + 1 tbsp water<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 2/3 cup flour<br />1 tsp baking powder<br />1/2 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cream of tartar<br />1/2 tsp cinnamon<br />1/8 tsp ground cloves<br />1/2 tsp salt<br />1/2 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup dark brown sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup oil<br />1/2 cup Whiskey (I use Tullamore D.E.W.)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup buttermilk<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg<br />1 teaspoon vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Honey Whiskey Fig Buttercream</b><br />1/2 cup (1 stick) salted butter, room temp (68 degrees, no joke)<br />1 tbsp Whiskey (I use Tullamore D.E.W.)<br />1 tbsp fig preserves<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract (or vanilla bean paste)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups confectioners’ sugar, sifted <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tbsp honey, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350F. Line a muffin tin with 12 cupcake liners.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Place chopped figs, whiskey and water in a small bowl. Microwave for 45 seconds to 1 minute. Stir and set aside until cooled.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In the bowl of a stand mixer, place flour, baking powder, baking soda, cream of tartar, spices, salt and sugars. Mix on low speed for about 30 seconds. Add the oil and mix for about one minute on medium until you achieve a fine crumb.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. In a measuring cup, whisk together whiskey, buttermilk, egg and vanilla. On low speed, add the whiskey mixture to the flour mixture. Mix on medium speed until just blended. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Fold in the figs and finish by hand. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Fill cupcake liners. I use a #12 scoop, which is 2.6 oz., so that’s about 3/4 full.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Bake for 18-20 minutes or a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes. Transfer to a cooling rack and allow to completely cool.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>To Make the Buttercream</b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Cream butter for 1 minute. Add the whiskey, fig preserves, and vanilla. Mix on medium speed for 1-2 minutes until creamy and almost emulsified. Scrap bowl.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Slowly add sugar and beat until smooth, scrap as needed, increasing speed to medium. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Add 1 tbsp honey and mix for 30 seconds on medium until combined. Add honey in 1 tbsp increments until you get the spreading/piping consistency that you like. (I didn’t use more than 2 1/2 tbsp.) <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Increase speed to medium high and beat for about 1 minute until fluffy. Pipe or spread onto cooled cupcakes.</span><span style="font-family: Arial; font-size: small;"><o:p></o:p></span><br />
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<span style="font-family: Arial;">Please give these Whiskey Fig Cupcakes a try. You won't be disappointed! Cheers!!</span></div>
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<span style="font-family: Arial;">Ellen</span></div>
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Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com4tag:blogger.com,1999:blog-6792277539398619402.post-12859671581785252282013-03-09T09:58:00.000-08:002013-03-10T08:44:21.116-07:00Irish Brownie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs5KHMilBmeuipoBiiTojhczF1y3PC2aPYW6sp2gJIHDr7mwO1TGf9-8Q4o82wdiiSGcng7nYwAsU_AKrzbbel4sLH07zH2sOjJooF80HEMix0-IeXGQwq6wwnnRF258TfCu21IYuu5ao/s1600/Irish+Brownie+Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs5KHMilBmeuipoBiiTojhczF1y3PC2aPYW6sp2gJIHDr7mwO1TGf9-8Q4o82wdiiSGcng7nYwAsU_AKrzbbel4sLH07zH2sOjJooF80HEMix0-IeXGQwq6wwnnRF258TfCu21IYuu5ao/s1600/Irish+Brownie+Bites.jpg" height="350" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Every guy I've ever met who had Irish in his blood loves chocolate. He loves all chocolate in its many varieties:cookie, cakes, mousse, pie, brownies, blondies, bars...The list is endless. This Irish version of a simple brownie bite is sure to please every Irish Man in your life. Trust me...I know these things. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used the cocktail recipe, <a href="http://www.alcoholipedia.com/more/drink-recipes/cocktails/baileys-lucky-irishman/">Lucky Irishman</a>, as the inspiration for these little bits of heaven. It's a cocktail made with <a href="http://en.wikipedia.org/wiki/Baileys_Irish_Cream">Baileys</a> and <a href="http://www.tullamoredew.com/">Irish whiske</a>y (duh...). So, in true cocktail fashion, these are a 50/50 mix of those two alcohols in both the brownie and the frosting. A winning Irish combination, as you've seen here with Jacqueline's<a href="http://www.bakeitwithbooze.com/2011/06/chocolate-stout-cupcakes-with-baileys.html"> Chocolate Stout Cupcakes</a> (with stout and chocolate) and my<a href="http://www.bakeitwithbooze.com/2012/03/luck-o-irish-cupcakes.html"> Luck o' the Irish Cupcakes</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There is one sneaky secret here: I used canned frosting. Yes, I know...How could I do such a thing? Well, I had this canned frosting, not knowing what to do with it. I wanted something easy to make, with booze. And, I knew I could zuzz it up to taste better...And, I DID! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Last little addition: half a <a href="http://www.lindtusa.com/product-exec/product_id/275/category_id/5/nm/60_Extra_Dark_Chocolate_LINDOR_Truffles_28_pc_Bag">Lindor dark truffle</a>. I know...You thought the booze and brownie were enough. Again, I needed to do something with these truffles. I don't eat dark chocolate, but love to bake with it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, truffle meets brownie meets canned frosting meets Lucky Irishman. So gooooood...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">St. Patrick would be proud!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: center;">I am sharing this recipe over at <a href="http://www.cakeoftheweek.net/">Cake of the Week</a> as part of this month's <a href="http://www.cakeoftheweek.net/2013/03/baking-with-spirit-march-challenge.html">Baking with Spirit Challenge: Irish Cream</a>. Yeah...</span><br />
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<span style="font-family: Arial;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;">Carefully cut truffles in
half using a serrated knife.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Set aside.</span></div>
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<span style="font-family: Arial;">In a large bowl, combine
the brownie mix, Baileys, Whiskey, oil and eggs. Mix well, but no more that 60 strokes. Too much mixing will make your brownies
gummy.</span></div>
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<span style="font-family: Arial;">Place about 1 tsp batter
in the bottom of each prepared mini muffin cup. </span><br />
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<span style="font-family: Arial;">Drop a half truffle, cut side up, in each cup. </span></div>
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<span style="font-family: Arial;">Fill the muffin cup with more batter all the
way to the rim. <o:p></o:p></span></div>
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<span style="font-family: Arial;">Bake for 12 minutes. Remove from oven and let cool on a wire rack
for 10 minutes in the pan.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Carefully remove from the pan and
cool completely on the wire rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A few had chocolate oozy breakthrough...No worries.</span><br />
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<span style="font-family: Arial;">Start your frosting by mixing up the coffee. Let this cool.</span><br />
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<span style="font-family: Arial;">Beat the butter and cream cheese until combined. </span><span style="font-family: Arial;">Add the coffee, Baileys
and Whiskey. Mix to combine. It will be a bit lumpy.</span></div>
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<span style="font-family: Arial;">Add the can of chocolate
frosting. Shhhh, it'll be okay. Just this once...<o:p></o:p></span></div>
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<span style="font-family: Arial;">Beat well for a minute on medium high until light and fluffy. See, much more silky and much better flavor. Trust me.</span><br />
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<span style="font-family: Arial;">Pipe or spread on cooled
brownie bites. Decorate as you
desire! </span><span style="font-family: Arial;">Refrigerate until the frosting is set. Gold sprinkles are kinda that pot-o-gold thing, cuz it's St. Patrick's Day, right?</span></div>
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<span style="font-family: Arial;">I made a few as the "optional muffin" version with a Dove salted caramel for the center. They are dynamite!!!! Especially, warmed in the microwave for about 10 seconds with a scoop of ice cream...LOVED THESE! Easy, too. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Yeah, you know you want one...</span></div>
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<span style="font-family: Arial;"><b>Irish Brownie Bites</b></span></div>
<span style="font-family: Arial;">Makes 36 mini bites (or 16-18
muffin bites)</span><br />
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">18 Lindor Extra Dark Truffles,
cut in half<o:p></o:p></span></div>
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<span style="font-family: Arial;">I pkg brownie mix (I used
Pillsbury)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/3 cup <a href="http://en.wikipedia.org/wiki/Baileys_Irish_Cream">Baileys Irish Cream</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">1/3 cup Irish Whiskey (I
used <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a>)<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/2 cup oil<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Chocolate Frosting</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp unsalted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp cream cheese,
softened<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 tsp instant espresso
powder dissolved in 1 tsp hot water (can use instant coffee granules)<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp <a href="http://en.wikipedia.org/wiki/Baileys_Irish_Cream">Baileys Irish Cream</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp <a href="http://www.tullamoredew.com/">Irish Whiskey</a><o:p></o:p></span></div>
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<span style="font-family: Arial;">I can chocolate frosting<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Directions</b></span></div>
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<span style="font-family: Arial;">1. Preheat oven to 350
F. Spray a mini muffin pan with
non-stick spray. <o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Carefully cut truffles in
half using a serrated knife. Set aside. <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. In a large bowl, combine
the brownie mix, Baileys, Whiskey, oil and eggs. Mix well, but no more that 60 strokes. Too much mixing will make your brownies
gummy.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Place about 1 tsp batter
in the bottom of each prepared mini muffin cup.
Drop a half truffle, cut side up, in each cup. Fill the muffin cup with more batter all the
way to the rim. <o:p></o:p></span></div>
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<span style="font-family: Arial;">5. Bake for 12 minutes. Remove from oven and let cool on a wire rack
for 10 minutes in the pan.<o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Remove from the pan and
cool completely on the wire rack.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>To make the frosting</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">1. In the bowl of a stand
mixer, beat the butter and cream cheese until combined. <o:p></o:p></span></div>
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<span style="font-family: Arial;">2. Add the coffee, Baileys
and Whiskey. Mix to combine. It will be a bit lumpy.<o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Add the can of chocolate
frosting and beat well for a minute on medium high until light and fluffy.<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Pipe or spread on cooled
brownie bites. Decorate as you
desire! Refrigerate until the frosting
is set.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Note:</b> To make the muffin
brownie version, follow directions to mix brownie batter. Fill the bottom of each muffin cup with 1 1/2
tbsp batter. Place the truffle (or any
small chocolate candy) on top. Add 1 1/2
tbsp more batter to cover. Bake for
20-22 minutes. Let cool as directed. Salted caramels work great and a bit of sea
salt on top of the frosting is killer.<o:p></o:p></span></div>
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<span style="font-family: Arial;">I hope you'll try these...Super easy...And, I'm positive that the Lucky Irishman in your life will love you even more!</span><br />
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<span style="font-family: Arial;">Happy St. Patrick's Day! </span></div>
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<span style="font-family: Arial;">Ellen</span></div>
<br />
<br />Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com10tag:blogger.com,1999:blog-6792277539398619402.post-60205748892454784322013-02-22T12:24:00.000-08:002013-02-22T20:25:20.812-08:00Manhattan Cupcakes {with Tullamore D.E.W.}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02onjscEgEQP4gNrEOZolYDT4nAFSlzVR-AKoWKuIqeOpZQovWc5jp9wt6aqvKTPGpI3AF9ZFZbVpKjg1dvTlS3djKn6V9SBcjz1f0HMadiEUIlJSks2IIYN-FNUMaAJiWZsXHA3vu6lm/s1600/Manhattan+Cupcakes_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02onjscEgEQP4gNrEOZolYDT4nAFSlzVR-AKoWKuIqeOpZQovWc5jp9wt6aqvKTPGpI3AF9ZFZbVpKjg1dvTlS3djKn6V9SBcjz1f0HMadiEUIlJSks2IIYN-FNUMaAJiWZsXHA3vu6lm/s1600/Manhattan+Cupcakes_2.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rich and moist, these <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a> whiskey-infused cupcakes are topped with buttercream that tastes just like a Manhattan cocktail...A great after dinner treat on these cold, late winter nights. Whether or not you're a lover of the cocktail, I can guarantee you will love these very "grown up" cupcakes!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The <a href="http://en.wikipedia.org/wiki/Manhattan_(cocktail)">Manhattan cocktail</a> was first introduced in (where else?) Manhattan. Legend has the cocktail created around 1870, so it really is one of the very first cocktails, and a true American tradition. It was a cocktail that used the whiskey of its time, <a href="http://en.wikipedia.org/wiki/Canadian_whisky">Rye (Canadian Whiskey)</a>, which is a blended whiskey with a large portion of corn spirits. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The "classic" Manhattan cocktail is a simple 2:1 ratio of whiskey to Italian vermouth, with a few dashes of Angostura bitters. These cupcakes are based on that classic ratio of whiskey to vermouth. Bitters were added as well. Why fiddle with a good thing...Right? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a> in my cupcakes because it has become my whiskey of choice in all thing baked or "cocktailed." You will find Tullamore D.E.W. smooth and full of flavor -- a great addition to boozy baked things, with a finish of warm caramel. </span><span style="font-family: Arial, Helvetica, sans-serif;">I'm not much of a straight up kind of cocktail girl, but I'm learning to enjoy a Manhattan every now and then. </span><span style="font-family: Arial, Helvetica, sans-serif;">An easy cocktail to order, and very grown up, too!</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Give these cupcakes a try...They are an easy slide into the classic Manhattan cocktail. And, you just might have found a new and uniquely American cocktail to enjoy at your next happy hour!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step-by-Step</b></span></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Place the finely chopped cherries in a small bowl.</span></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Add 1/4 cup whiskey.
Microwave for 1 minute, stir, and set aside for 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: Arial;">In a bowl, combine the dry ingredients. In a measuring cup, combine the wet ingredients.<o:p></o:p></span></div>
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<span style="font-family: Arial;">In a stand mixer, beat
butter and sugar until light and fluffy. </span></div>
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Add the eggs, one at a time, and beat well. Add the vanilla and beat until creamy. Mix in
the cherries..</span></div>
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<span style="font-family: Arial;">On low speed, gradually add
in the flour mixture, alternating with the milk mixture, starting and ending
with flour in 3 parts. Mix as little as
possible -- just until the batter comes together. Finish mixing by hand.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Divide the batter evenly
among the cupcake cups. I used a #12
scoop and added maybe 1 tsp more batter to each cup. Note: you could add up to 1 tbsp and yield about 12 larger cupcakes. </span><br />
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<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Bake as directed. Let cool for 5 minutes and
remove to a wire rack to cool completely.<o:p></o:p></span></div>
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<span style="font-family: Arial;">To make the <st1:place w:st="on"><st1:city w:st="on">Manhattan</st1:city></st1:place> Buttercream, mix the </span><span style="font-family: Arial;">finely chopped dried
cherries with 1 tbsp whiskey and 1 tsp vermouth. Microwave for 30 seconds, stir, and let cool
completely. (This step is optional.)</span></div>
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<span style="font-family: Arial;">With a paddle attachment
on a stand mixer, beat the butter on medium speed until broken up, but not smooth -- about 1 minute. Careful not to overheat your butter. :) </span><span style="font-family: Arial;">Add the vanilla, whiskey, vermouth, milk and bitters. Beat on medium for one minute, scrape bowl until just emulsified. Beat for another minute, scrape bowl. </span></div>
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<span style="font-family: Arial;">Slowly add in all the
confectioners’ sugar. Beat on medium for
1 minute, scrape bowl. </span></div>
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<span style="font-family: Arial;">Mix in the finely chopped dried cherries (optional). </span><span style="font-family: Arial;">To achieve desired
spreading/piping consistency: Add 1 tbsp
corn syrup and beat for 30 seconds, repeat as necessary until desired
consistency. Beat for 1 minute on
medium high. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRbcp94AMIyOHNwneKlFYdioJLqNxELK8qIHSMkfgq500BTEJlzvrZSPv2YPSyVwyn8N0IpQtM4Y3F0Ehh8wWQ6I2jfoLK9u1H6RS1fosBgwsuwu4_7L9TNxCyApPQvqwFUowKgEwlVo3/s1600/beat+in+cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRbcp94AMIyOHNwneKlFYdioJLqNxELK8qIHSMkfgq500BTEJlzvrZSPv2YPSyVwyn8N0IpQtM4Y3F0Ehh8wWQ6I2jfoLK9u1H6RS1fosBgwsuwu4_7L9TNxCyApPQvqwFUowKgEwlVo3/s1600/beat+in+cherries.jpg" width="400" /></a></div>
<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Pipe onto completely
cooled cupcakes. Top with a stemmed
maraschino cherry that has been dried on a paper towel.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Manhattan Cupcakes with <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a> (Irish Whiskey)</b><br />
Makes 16 regular or 12 large cupcakes<o:p></o:p></span></div>
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<span style="font-family: Arial;"><b>Ingredients</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 cup chopped dried cherries soaked in 1/4 cup <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a></span><br />
<span style="font-family: Arial;">2 cups flour </span></div>
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<span style="font-family: Arial;">
1 1/2 teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1/2 tsp cream of tartar<br />
1/2 tsp salt<br />
1/2 cup milk or half and half <br />
1/2 cup <a href="http://www.tullamoredew.com/">Tullamore D.E.W. </a><o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 cup <a href="http://en.wikipedia.org/wiki/Cinzano">Sweet Vermouth</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6-8 dashes of bitters</span><br />
<span style="font-family: Arial;">1/2 cup unsalted butter, softened</span><br />
<span style="font-family: Arial;">1 cup sugar</span><br />
<span style="font-family: Arial;">2 eggs</span><br />
<span style="font-family: Arial;">1 tsp vanilla extract</span><br />
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Manhattan Buttercream
Frosting</b><br />
1/2 cup salted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 teaspoons vanilla extract or
vanilla bean paste<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tbsp <a href="http://www.tullamoredew.com/">Tullamore D.E.W.</a> <o:p></o:p></span></div>
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<span style="font-family: Arial;">1 tbsp <a href="http://en.wikipedia.org/wiki/Cinzano">Sweet Vermouth</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tbsp cream or milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 dash bitters<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 1/2 cups sifted powdered
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tbsp finely chopped dried
cherries + 1 tbsp <a href="http://www.tullamoredew.com/">whiskey</a> + 1 tsp <a href="http://en.wikipedia.org/wiki/Cinzano">sweet vermouth</a> (optional)<o:p></o:p></span></div>
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<span style="font-family: Arial;">Corn syrup<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Maraschino cherries with
stems<o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /><b>
To Make the Cupcakes</b><br />
1. Preheat the oven to 350º F, and grease or line 16 cupcake cups.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. In a small bowl, combine
the chopped cherries and 1/4 cup whiskey.
Microwave for 1 minute, stir and set aside for 30 minutes. Cherries should be plump and very little liquid remains. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3. In a bowl, combine the
flour, baking powder, cream of tartar, and salt and set aside. In a measuring cup, combine and mix the milk, whiskey, vermouth, and bitters. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4. In a stand mixer, beat
butter and sugar until light and fluffy.
Add the eggs, one at a time and beat well. Add the vanilla and beat until creamy. Mix in
the cherries.. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">5. On low speed, gradually add
in the flour mixture alternating with the milk mixture, starting and ending
with flour in 3 parts. Mix as little as
possible and just until the batter comes together. Finish by hand.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6. Divide the batter evenly
among the cupcake cups. I used a #12
scoop and added maybe 1 tsp more batter to each cup. Bake for 20 minutes (25 minutes if making 12 large cupcakes), or until a toothpick
inserted in the center of a cupcake comes out clean. Let cool for 5 minutes and
remove to a wire rack to cool completely.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>To Make the <st1:place w:st="on"><st1:city w:st="on">Manhattan</st1:city></st1:place> Buttercream</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1. Mix finely chopped dried
cherries with 1 tbsp whiskey and 1 tsp vermouth. Microwave for 30 seconds, stir and let cool
completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2. With a paddle attachment
on a stand mixer, beat the butter on medium until broken up, but not smooth
about 1 minute (you don't want you butter to get too hot=runny). <o:p></o:p></span></div>
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<span style="font-family: Arial;">3. Add the vanilla, whiskey,
vermouth, milk, and bitters. Beat on medium for
one minute, scrape bowl until just emulsified.
Beat for another minute, scrape bowl.
<o:p></o:p></span></div>
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<span style="font-family: Arial;">4. Slowly add in all the
confectioners’ sugar. Beat on medium for
1 minute, scrape bowl. Beat on medium
for 1 minute, scrape bowl. Mix in the
finely chopped dried cherries, if you are using them. <o:p></o:p></span></div>
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<span style="font-family: Arial;">5. To achieve desired
spreading/piping consistency: Add 1 tbsp
corn syrup and beat for 30 seconds, repeat as necessary until desired
consistency. Beat for 1 minute on
medium high. <o:p></o:p></span></div>
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<span style="font-family: Arial;">6. Pipe onto completely
cooled cupcakes. Top with a stemmed
maraschino cherry that has been dried on a paper towel.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tx8ZfTX5qhtEVjZSDVj9QYLVXL-PMLqoDvJotEO6YkC4qEQ_ozaj2BQeebAH9tv3bt1l55d4OLPT4DETf7k-eiJcXbgKxGjAN5VrJI5NsemOC9SrPVem9XA6myoLkB3ppvjeyQj6X2i8/s1600/RSCN2986_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tx8ZfTX5qhtEVjZSDVj9QYLVXL-PMLqoDvJotEO6YkC4qEQ_ozaj2BQeebAH9tv3bt1l55d4OLPT4DETf7k-eiJcXbgKxGjAN5VrJI5NsemOC9SrPVem9XA6myoLkB3ppvjeyQj6X2i8/s1600/RSCN2986_1.jpg" width="365" /></a></div>
<br /></div>
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<span style="font-family: Arial;">And, please don't forget the cherry! </span></div>
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Ellen</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;"><br /></span></div>
Ellen @ BakeItWithBoozehttp://www.blogger.com/profile/18010792456761991466noreply@blogger.com10