tag:blogger.com,1999:blog-48876769885216358032024-03-18T20:52:07.216-07:00Coffee, Cake, and CompositionFeaturing simple baking and cooking recipes that are influenced by my Greek background.Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-4887676988521635803.post-75931548704402089042017-06-11T03:29:00.001-07:002017-09-09T06:26:18.751-07:00Lemon Drizzle Poundcake<div dir="ltr" style="text-align: left;" trbidi="on">
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What does one do when they are in excess of lemons? Bake a lemon inspired cake of course! And since loaf cakes are the easiest cakes to bake (prep and baking took less than an hour), I settled for a Lemon Drizzle Poundcake.</div>
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<span style="color: #cc0000;">If you've been reading my blog from the beginning, you may already know that poundcakes are my favourite! So if you haven't already, check out some of my past recipes: <a href="http://coffeecakeandcomposition.blogspot.co.uk/2015/10/banana-bread.html">Banana Poundcake</a>, <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/orange-poundcake-with-orange-glaze.html#more">Orange Poundcake</a>, or even this delicious <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/10/pumpkin-spice-loaf.html">Pumpkin Spice Loaf</a>.</span></div>
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So, if you are in the mood for a moist, lemony, not too dense cake with a tangy/sweet icing, this is the recipe for you.</div>
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<span style="font-style: italic;">Recipe by </span><a href="http://www.nigella.com/recipes/view/lemon-drizzle-cake-765" style="font-style: italic;">Nigella</a><br />
<span style="color: #e06666;"><b><span style="color: #e06666;"><br /></span></b><b><span style="color: #e06666;">Lemon Drizzle Poundcake</span></b></span><br />
<i>Makes 1 loaf</i><br />
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Wax paper<o:p></o:p></div>
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Baking Tin<o:p></o:p></div>
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Hand Mixer<o:p></o:p></div>
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2 large Bowls<o:p></o:p></div>
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Measuring spoons</div>
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<b>Ingredients<o:p></o:p></b></div>
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<b>Cake:<o:p></o:p></b></div>
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4 oz Unsalted Butter (softened) <o:p></o:p></div>
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6 oz Self-Raising Flour<o:p></o:p></div>
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1 tsp Baking Powder<o:p></o:p></div>
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6 oz Sugar<o:p></o:p></div>
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2 large Eggs<o:p></o:p></div>
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6 tbsp Milk<o:p></o:p></div>
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1 large Lemon (unwaxed, finely grated rind of)<o:p></o:p></div>
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<b>Icing:<o:p></o:p></b></div>
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1 large Lemon (juice of)<o:p></o:p></div>
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4 oz Icing Sugar<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. Preheat oven to 180C/350F, and line your baking loaf with wax paper (if you don’t have wax paper you can always grease your tin really well-but wax paper is a better choice)</div>
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2. Combine all cake ingredients in a large bowl and mix well. Pour into prepared tin</div>
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3. Bake for 30-40 minutes until golden and toothpick comes out clean. Remove from oven. Slide out the loaf from the pan using the edges of the wax paper and place on a large plate (careful not to burn yourself).</div>
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5. In another bowl, combine icing ingredients and mix. You should have a sticky syrupy consistency. Then pour your icing over the cake (I did this while my cake was still hot, but you can wait for the cake to cool before doing so as well)</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-73423901506314958122017-05-02T14:20:00.000-07:002017-05-06T01:57:09.753-07:00Portuguese Custard Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
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I
have an intense fondness for vanilla custard.</div>
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<i>Sidebar:
When I was a toddler, my giagia would make us κρέμα Βανίλια from the ΓΙΩΤΗΣ
sachets. We would crowd around her, impatiently waiting for her to spoon it
into our small bowls. Then, we would slowly skim and eat the skin that would
form on the top, before devouring the rest of it. I use to think that NOTHING
could beat the taste of that ΓΙΩΤΗΣ vanilla custard, but alas I have been
mistaken.<o:p></o:p></i></div>
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So when I went to Faro, Portugal the other week,
the first thing I did was go to a bakery and sample Portuguese Custard Tarts,
or, Pastéis de Nata. They were absolutely amazing! In fact, I ate one every
morning. If you are anything like me and you visit Portugal, you must go to a
bakery and have a pastry and um galão or a uma meia de leite.</div>
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Inspired by the flavours of Portugal, and
forever craving those custard tarts, I made my own as soon as I got back home. </div>
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<b><span style="color: #e06666;">Portuguese Custard Tarts</span></b><o:p></o:p></div>
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<i>Makes 12 individual tarts</i><o:p></o:p></div>
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Recipe from <a href="https://www.weekendbakery.com/posts/custard-tarts-one-for-each-hip/">weekendbakery</a><o:p></o:p></div>
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12 8ml-Muffin Tin<o:p></o:p></div>
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Hand Mixer<o:p></o:p></div>
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<b>Ingredients<o:p></o:p></b></div>
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3 egg yolks<o:p></o:p></div>
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115 g Sugar<o:p></o:p></div>
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4 tbsp, 30g Cornflour<o:p></o:p></div>
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250 ml Cream<o:p></o:p></div>
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170 ml Milk<o:p></o:p></div>
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2 tsp Vanilla<o:p></o:p></div>
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Just Roll puff pastry<o:p></o:p><br />
1 cinnamon stick</div>
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1. Add Egg Yolks, Sugar and Cornflour in a pan, and whisk until it resembles a thick paste. Gradually add in the Cream and Milk, and whisk vigorously until smooth</div>
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2. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil (this will take a while so don't rush the process). Continue stirring on a low heat for 1 minute to cook the starch. Remove from the heat and stir in the vanilla extract. </div>
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3. Preheat oven to 200C/390F, and lightly grease muffin tray.</div>
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4. Using a rolling pin, roll out your pastry dough on a lightly floured surface until it is about half inch thick. Then using a cookie cutter, cut out as many rounds as your tin allows. </div>
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6. Press the pastry rounds into the muffin tin. Spoon the custard into the pastry cases and bake for about 25-30 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.<o:p></o:p><br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com1tag:blogger.com,1999:blog-4887676988521635803.post-59667134101559855212017-02-11T08:38:00.000-08:002017-02-12T02:41:51.372-08:00Chocolate Chip Oatmeal Cookies (Soft & Chewy)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: windowtext; font-family: "arial" , sans-serif;">Was in the mood for a perfectly soft and chewy cookie. And since I couldn’t find </span><span style="color: windowtext; font-family: "arial" , sans-serif;">anything in the shops that tickled my fancy, I decided to bake my own. Went for an </span><span style="color: windowtext; font-family: "arial" , sans-serif;">oatmeal cookie this time because I wanted it to be slightly healthy…just kidding!! I just love oatmeal cookies! <i>Obviously all that sugar negates any kind of healthiness. And honestly, if I’m going to bake cookies, and eat them, might as well be the real thing!</i></span><br />
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<span style="color: windowtext; font-family: "arial" , sans-serif;"><span style="font-weight: normal;"><span style="font-size: small;">Also, if you’re wondering why my setup is different yet again, it’s because I’ve moved back to Durham. So plenty of recipes and pretty photos heading your way!</span></span></span></div>
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<h3 style="text-align: left;">
<b><span style="color: windowtext; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a name='more'></a></span></b></h3>
<h3 style="text-align: left;">
<b><span style="color: windowtext; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Soft & Chewy Chocolate Chip Oatmeal Cookies</span></b></h3>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Recipe by <a href="http://livforcake.com/2015/07/oatmeal-chocolate-chip-cookies.html">ivforcake</a><o:p></o:p></span></i></div>
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<br /></div>
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<b><span style="color: windowtext; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 ½ cups <span style="color: windowtext;">all-purpose
flour</span>, 187.5g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp <span style="color: windowtext;">baking soda</span><o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp <span style="color: windowtext;">ground
cinnamon</span> <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½ tsp sea salt<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup <span style="color: windowtext;">unsalted
butter</span> (at room temp), 227g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup <span style="color: windowtext;">light brown
sugar</span> (packed), 200g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ cup <span style="color: windowtext;">granulated
sugar</span>, 50g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 eggs (at room temp)<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tsp <span style="color: windowtext;">vanilla</span><o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 cups rolled oats, 270g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 cups chocolate chips, 350g<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup chopped walnuts, 125g<o:p></o:p></span></div>
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<b><span style="color: windowtext; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1.In a bowl, sift flour, cinnamon, baking soda, and salt.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2. In another bowl, beat butter and sugars until creamy. Then add eggs
one at a time, until fully incorporated. Add vanilla.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3. Add flour mixture, and mix until just combined. Do not overmix!<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4. With a spatula, fold in the oats, chocolate chips, and walnuts (if
using them).<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5. Chill dough in the fridge for an hour (you don’t have to do this
step, but it makes the cookies soft and chewy).<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6. Preheat oven to 175C/350F and line your baking sheets with parchment.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">7. Scoop out your cookies and place them on the baking sheet about
2" apart—about 12 cookies per tray (I used about a tablespoon for each).</span></div>
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<span style="color: windowtext; font-family: "arial" , sans-serif; mso-bidi-font-weight: normal; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">8. Bake for 10-13 mins or until edges are lightly browned but centre is
still soft and unset. Leave to cool on the baking sheet for 5 minutes, and then
place on cooling wrack to cool completely.<o:p></o:p></span><br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-60792098910556370252016-10-28T10:39:00.000-07:002016-10-28T10:39:54.312-07:00Pumpkin Cake with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 12.0pt;">Fairly straightforward recipe today. A delicious and very moist pumpkin cake. And since everything
tastes better with a little bit of frosting—this cake has lots of it. Enjoy.</span></div>
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<b><span style="font-size: 12.0pt;"></span></b><br />
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<h3>
<b><span style="font-size: 12.0pt;">Pumpkin
Cake with Cream Cheese Frosting</span></b></h3>
</div>
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<i><span style="font-size: x-small;">Recipe
taken by <o:p></o:p><a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe.html">Paula Deen</a></span></i></div>
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<b><span style="font-size: 12.0pt;">Ingredients</span></b></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">4 Eggs</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1 2/3 cups Sugar</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1 cup Vegetable Oil</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">15oz Can Pumpkin</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">2 cups All-Purpose Flour </span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">2 tsp Baking Powder</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">2 1/2 tsp Ground Cinnamon</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1/4 tsp Ground Cloves</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1/4 tsp Nutmeg</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1 tsp Salt</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1 tsp Baking Soda</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1/4 cup Raisins (optional)</span></div>
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<b><span style="font-size: 12.0pt;">Frosting:</span></b></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">8oz Package Cream Cheese, softened</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">1/2 cup Butter, softened</span></div>
<div style="font-size: 12pt; text-align: justify;">
<span style="font-size: 12pt;">2 cups Icing Sugar, sifted</span></div>
<div style="text-align: justify;">
<br /></div>
<b style="font-size: 12pt;"></b><br />
<div style="text-align: justify;">
<b style="font-size: 12pt;"><b style="font-size: 12pt;">Method</b></b></div>
<b style="font-size: 12pt;">
</b><span style="font-size: 12pt;"><div style="text-align: justify;">
<span style="font-size: 12pt;">1. Preheat the oven to 350F and grease a baking pan.</span></div>
</span><span style="font-size: 12pt;"><div style="text-align: justify;">
<span style="font-size: 12pt;">2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and
pumpkin until light and fluffy.</span></div>
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<span style="font-size: 12pt;">3. Combine and sift together the flour,
baking powder, cinnamon, salt and baking soda. Add to the pumpkin mixture and
mix at low speed until thoroughly combined and the batter is smooth. </span><br />
<span style="font-size: 12pt;">4. Spread
the batter into the baking pan. Bake for 40-50 minutes. Let cool completely
before frosting. Cut into bars.</span><br />
<span style="font-size: 12pt;">5. </span><b style="font-size: 12pt;">To make the frosting:</b><span style="font-size: 12pt;"> Combine the
cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined. Stir in the vanilla and mix
again. Spread on cooled pumpkin bars.</span></div>
<span style="font-size: 12.0pt;">
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<!--[endif]--><o:p></o:p></span><br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-408307246525947292016-10-09T10:30:00.001-07:002016-10-09T10:30:48.254-07:00Apple Upside-Down Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
A year ago, I went on a long riverside stroll (for those
unfamiliar with Durham city, I’m referring to the River Wear); it wasn’t meant
to be anything more than a chance for me to take a break from writing my thesis
and enjoy the wonderful fall weather, and yet, I found myself incredibly inspired
by my surroundings. That day, on the way home, I stopped by the market and bought
a butternut squash and a bag of apples. I was determined to bake an apple
crumble, and a pumpkin pie, and maybe even some ginger snaps. And I did. And I documented
it all on the first few entries of this blog.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcmy1-8pCbNREYz4UCeXmrELrqmbsW54uyaZMwdUoXJnmrF0s06z70huuTUtGN_61R1HCUYgSQFA_youJ2aI9LksjIUcrDd97JAoOUfqaKpjFDnIeYgLqOtPeqT2xe3J58T7C-ex9rsk/s1600/z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcmy1-8pCbNREYz4UCeXmrELrqmbsW54uyaZMwdUoXJnmrF0s06z70huuTUtGN_61R1HCUYgSQFA_youJ2aI9LksjIUcrDd97JAoOUfqaKpjFDnIeYgLqOtPeqT2xe3J58T7C-ex9rsk/s400/z.jpg" width="400" /></a></div>
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Since then, this blog has evolved in ways that I never thought it would: I bought more baking tools, I learned how to take better pictures, I extended the mission of the blog to include traditional Greek recipes, I gained thousands of followers on Instagram…<o:p></o:p></div>
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I won’t go on about this anymore than I have already, but that fact remains that, although I began to bake as a way to de-stress from the demands of the PhD, I now bake because I really do enjoy the art of baking. I hope this blog continues to develop and I hope a year from now, I’ll be able to look back again, and be satisfied with how far it has come.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXtnkE8XgxD4nF6WWy54KyqW7PxfGvXgEhaEnYKXt5LVR_K7dk3jyRkZRx9kN7HFliH-6Rr1Y9RFdPzU39IZI6qVe98qWYXXPHgGvXwGhriE_DTK-bRlxOV7W0R2aHTPqJKmGpJyisek/s1600/z2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXtnkE8XgxD4nF6WWy54KyqW7PxfGvXgEhaEnYKXt5LVR_K7dk3jyRkZRx9kN7HFliH-6Rr1Y9RFdPzU39IZI6qVe98qWYXXPHgGvXwGhriE_DTK-bRlxOV7W0R2aHTPqJKmGpJyisek/s400/z2.jpg" width="400" /></a></div>
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On that note, today’s recipe features the apple upside-down
cake, which in my eyes is far superior than the classic apple pie. I hope you
enjoy!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs3MEUfAwcd3u5K_Rb0fA6I42zOooDiz32aaIOa79pTStw-VhzWeXkug2o85tDAZi5VK7QOcrlSLVoNZV5-o9sSDLClUaZSMNee3PKpxOqLbyFjqHDUarFoJoCeI9MvhZBbOMKlmC_kk/s1600/3.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs3MEUfAwcd3u5K_Rb0fA6I42zOooDiz32aaIOa79pTStw-VhzWeXkug2o85tDAZi5VK7QOcrlSLVoNZV5-o9sSDLClUaZSMNee3PKpxOqLbyFjqHDUarFoJoCeI9MvhZBbOMKlmC_kk/s400/3.jpg" width="325" /></a></div>
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<a name='more'></a><b><span style="color: #cc0000;"><br /></span></b></div>
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<b><span style="color: #cc0000;">Apple Upside-Down Cake</span></b></h3>
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<span style="color: #cc0000; font-size: x-small;"><i>Recipe by <a href="http://www.bettycrocker.com/recipes/caramel-apple-upside-down-cake/91371fc5-3cca-4ac1-9bf9-b236a718c96a">bettycrocker</a></i></span></div>
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<b>Ingredients<o:p></o:p></b></div>
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<b><span style="color: #990000;">Topping</span><o:p></o:p></b></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cup Butter <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2/3</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cup Brown Sugar,
packed<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> tsp ground Cinnamon<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> medium Apples,
peeled & cut into 1/2-inch wedges <o:p></o:p></span></div>
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<b><span style="color: #990000;">Cake</span><o:p></o:p></b></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 1/3 </span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">cups Flour <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> tsp Baking Powder<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> tsp Cinnamon<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ tsp</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> salt<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cup Sugar<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cup Butter,
softened<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 E</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">ggs, room temp<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> tsp Vanilla<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> cup Milk <o:p></o:p></span></div>
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<b>Method</b></div>
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<b>1.</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Pre-heat oven to 165C/325F.
Spray bottom and sides of a cast iron pan, or any pan, with cooking spray.<o:p></o:p></span></div>
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<b>2.</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> In a saucepan, melt 1/4 cup
butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to
boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread
evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and
making 2 layers if necessary.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK9c4lxtCnhpVoF_rRc8xSiR9AZx928KMG_gDAcGSaM_IW0XZZRWGbJTC9CPRO6OQei5yMpE7KgkbKsc5J80UlI94ihkpo9j4qc1mls1R9LRVUBoosp2RvuO0tIy-uhNsAOcwZm9WqVg/s1600/IMG_0928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK9c4lxtCnhpVoF_rRc8xSiR9AZx928KMG_gDAcGSaM_IW0XZZRWGbJTC9CPRO6OQei5yMpE7KgkbKsc5J80UlI94ihkpo9j4qc1mls1R9LRVUBoosp2RvuO0tIy-uhNsAOcwZm9WqVg/s200/IMG_0928.JPG" width="150" /></a></div>
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<b>3.</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> In a bowl, mix and sift
flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large
bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on
medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a
time, until smooth. Add vanilla. Gradually beat in flour mixture alternately
with milk, beating after each addition until smooth. Spread batter over apple
wedges in brown sugar mixture.<o:p></o:p></span></div>
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<b>4.</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Bake 55 to 65 minutes or until
toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-sHSJKXQxYBnzk18IQngB_h8rJzs_qnEw9bG03B9Q46-NAaqycysfXnUgvETfRBqnTvkCoCLghc4ppy9adxv9CGSf7km_NKGhFVVegMjvAeVyq2-b2-Ny2Up1bfMZyMhZgDQ-FELb_k/s1600/IMG_0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-sHSJKXQxYBnzk18IQngB_h8rJzs_qnEw9bG03B9Q46-NAaqycysfXnUgvETfRBqnTvkCoCLghc4ppy9adxv9CGSf7km_NKGhFVVegMjvAeVyq2-b2-Ny2Up1bfMZyMhZgDQ-FELb_k/s200/IMG_0930.JPG" width="150" /></a></div>
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<b>5.</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Run knife around sides of
pan to loosen cake. Place heatproof serving plate upside down over pan; turn
plate and pan over. Remove pan. Serve warm. Enjoy!<o:p></o:p></span></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-35535309051068884752016-10-02T09:50:00.000-07:002016-10-02T09:51:03.020-07:00Pumpkin Spice Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXL0sjInPvcciAgyAD1a8nSHWDQws376LtqJ1ofFdz-RFtAKWc5dg9Tx5o1cKA0NNy8t5W6fJqkqDUxIJO3LznbWT7BkuVh6f7bHgzNT_FGzTMXc6DbiAHpMhlTfcSMCoOqj7xDv-_3Nc/s1600/IMG_0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXL0sjInPvcciAgyAD1a8nSHWDQws376LtqJ1ofFdz-RFtAKWc5dg9Tx5o1cKA0NNy8t5W6fJqkqDUxIJO3LznbWT7BkuVh6f7bHgzNT_FGzTMXc6DbiAHpMhlTfcSMCoOqj7xDv-_3Nc/s400/IMG_0857.JPG" width="390" /></a></div>
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<span style="font-size: small;"><span style="font-weight: normal;">I started my blog last year of this month. </span>Can you believe it?!<span style="font-weight: normal;"> It has been </span>1 WHOLE YEAR!!!<span style="font-weight: normal;"> And yet, so much has
changed in my life—I moved back to NY from Durham (after living there for 5
years), I finished my PhD, I made many new friends and lost some old friends…but
I digress.<o:p></o:p></span></span></div>
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<span style="font-weight: normal;"><span style="font-size: small;">I thought it would be fitting to begin this new chapter of
my life/and the blog’s second year, with a spin on my very first entry. So, for
today’s recipe, as a play on last year’s<a href="http://coffeecakeandcomposition.blogspot.co.uk/2015/10/pumpkins-and-baking.html"> Pumpkin Pie</a>, I have made a Pumpkin
Spice Loaf. <o:p></o:p></span></span></div>
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<span style="font-weight: normal;"><span style="font-size: small;">Hope you enjoy.</span></span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2JwMTNNjsC3lgSs9v9lmjFMqoWGzvqO3As3_VbYGEaLXz_IvZ1HHqXHLVctKrfF3Ypn_lpHS4FvW0y2FqgvPUdTgMzjhwj5c49-2Fuqna1F7xsWrMyakjYaa8h6-o-mdIPQPoNBQQQM/s1600/FullSizeRender+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2JwMTNNjsC3lgSs9v9lmjFMqoWGzvqO3As3_VbYGEaLXz_IvZ1HHqXHLVctKrfF3Ypn_lpHS4FvW0y2FqgvPUdTgMzjhwj5c49-2Fuqna1F7xsWrMyakjYaa8h6-o-mdIPQPoNBQQQM/s400/FullSizeRender+%252810%2529.jpg" width="300" /></a></div>
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<a name='more'></a></h3>
<h3 style="text-align: justify;">
<b><span style="color: #990000;">Pumpkin Spice Loaf</span></b></h3>
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<span style="font-size: x-small;"><i>recipe by <a href="http://thefirstyearblog.com/starbucks-pumpkin-pound-cake/">thefirstyearblog</a></i></span></div>
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<b>Ingredients:<o:p></o:p></b></div>
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1 ½ cups Flour (187g)<o:p></o:p></div>
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½ tsp Cinnamon<o:p></o:p></div>
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½ tsp Salt<o:p></o:p></div>
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½ tsp Baking Soda<o:p></o:p></div>
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½ tsp Baking Powder<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
¼ tsp Ground Cloves<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
¼ tsp Ground Nutmeg<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2/3 cup Sugar (133g)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2/3 cup Brown Sugar (133g)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
¼ cup Milk<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
3 Egg Whites<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 cup Canned Pumpkin Puree (8oz)<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b>Method:<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1. Preheat oven to 350F/176C and line your loaf pan with wax
paper.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2. In a medium bowl, combine and sift the flour, cinnamon,
salt, baking soda, baking powder, cloves, and nutmeg.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
3. In another bowl, combine the sugar, brown sugar, milk,
and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix
together well.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
4. Fold in the dry ingredients with the pumpkin mixture, taking
care not to over stir.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
5. Pour the batter into the loaf pan and bake for 55-60
minutes, or until a toothpick comes out clean.</div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
6. Allow the bread to cool in the pan for a few minutes;
then remove and place on a wire rack to finish cooling.<o:p></o:p></div>
<br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-41087489761930786332016-07-10T03:19:00.000-07:002016-07-10T03:20:56.469-07:00Red Velvet Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sIlDAGlx06cQbatTYh6fWacZjhRV_5u7iID4FVlEzVv6kknVN0eCd87L9jZibrkC3l1kt-h6u_VIGIi5zk5fpakFOFvxsV4ToSfJZOlHRh72agVkd7HTa1MS0DYG1CIasvzHqrnwF4Y/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sIlDAGlx06cQbatTYh6fWacZjhRV_5u7iID4FVlEzVv6kknVN0eCd87L9jZibrkC3l1kt-h6u_VIGIi5zk5fpakFOFvxsV4ToSfJZOlHRh72agVkd7HTa1MS0DYG1CIasvzHqrnwF4Y/s400/2.jpg" width="350" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you have been following my blog for long enough, you might remember these fantastic <a href="http://coffeecakeandcomposition.blogspot.co.uk/2015/11/red-velvet-mummy-cupcakes.html">Halloween Red Velvet Cupcakes</a>. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I decided to remake them, with two very different toppings. For the first batch, I used the classic cream cheese frosting; for the second, I used a slightly creamier/lighter frosting with a double cream base (instead of butter). Both turned out really delicious, so I think it really depends on personal preference. I've always loved the decadence of the red velvet cupcake- I will always reach for the classic cream cheese frosting. With that said, most of my friends enjoyed the creamier version. </div>
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<br /></div>
<div style="text-align: justify;">
Enough rambling...onwards</div>
<br />
<a name='more'></a><br />
<h3 style="text-align: justify;">
<b><span style="color: red;">Red Velvet Cupcakes
with Cream Cheese Frosting </span></b></h3>
<div class="MsoNormal" style="text-align: justify;">
<i>Makes about 24
cupcakes<o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Ingredients-For the
cupcakes<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
2 cups Flour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp Baking Soda<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp Baking Powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp Salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 tbsp Cocoa Powder, Unsweetened<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 cups Sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 cup Vegetable Oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 Eggs<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 cup Buttermilk (I used an equal amount of plain Greek
Yoghurt)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 tsp Vanilla Extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1-2oz Red Food Colouring<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp White Distilled Vinegar <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1/2 cup prepared plain Hot Coffee (I used hot Nescafe)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
1. Preheat oven to 180C/350F, and line your muffin tins with
cupcake papers<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2. In a bowl, combine and sift Flour, Baking Soda, Baking
Powder, Cocoa Powder, and Salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
3. In another bowl, cream Oil and Sugar. Add in Eggs,
Vanilla Extract, Buttermilk/Yoghurt, and Food Colouring and mix. Then stir in
Coffee and Vinegar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
4. Slowly mix dry ingredients into wet ingredients until
everything is combined<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
5. Pour the batter into each cupcake liner (3/4 full). Bake
for about 15-20 minutes (mine took exactly 16 minutes) or until toothpick comes
out clean. Leave to cool in the tin for about 5 mins, and then place them on a
wire rack to finish cooling. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rOvcyWhftel0uCvyhxz4UHa-KZdf6ERsCphZA7KjlIO-Lq5QA5cnsv6ommtnxDpOhx_MTM5IyouY5bg5lUN6AyE8siE9InzwcU1zPVAWC2ogOYTQUhiHQPYiyYgzFGgKpX787nzqlUU/s1600/IMG_7267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rOvcyWhftel0uCvyhxz4UHa-KZdf6ERsCphZA7KjlIO-Lq5QA5cnsv6ommtnxDpOhx_MTM5IyouY5bg5lUN6AyE8siE9InzwcU1zPVAWC2ogOYTQUhiHQPYiyYgzFGgKpX787nzqlUU/s320/IMG_7267.JPG" width="320" /></a></b></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: red;">Classic Cream Cheese
Frosting</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
4 oz Unsalted Butter, at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
4 oz Cream Cheese, at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 ½ cups Icing Sugar, sifted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tbsp Vanilla<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
Whip the cream cheese and butter together until smooth. Then
slowly add the icing sugar until incorporated. Add the Vanilla and continue to
mix on low speed for a few minutes until the frosting is light and fluffy. Pipe
or spread onto the cupcake.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: red;">Lighter Cream Cheese
Frosting</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Recipe by <a href="http://www.justataste.com/red-velvet-cupcakes-piped-cream-cheese-frosting-recipe/">justataste</a></i><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
2 (8-oz.) packages cream cheese, at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 cup Icing Sugar, sifted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 ½ tsp Vanilla<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 1/3 cups COLD Heavy Whipping Cream (or double cream)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
1. Beat (with a paddle attachment) the cream cheese in a
mixing bowl until smooth. Then add the sifted icing sugar, then add the
Vanilla; beat to combine.<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 18pt; text-align: justify; text-indent: -18pt;">
</div>
<div class="MsoNormal">
2. Remove the paddle attachment and attach the whisk. On
medium-high speed, slowly stream in the cold cream until the frosting is thick
enough to pipe. If it isn’t as thick, then just place in the fridge until it
thickens. Pipe onto the cupcake.<o:p></o:p></div>
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Enjoy!</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 18pt; text-align: justify; text-indent: -18pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-38104429852234371972016-07-06T11:07:00.002-07:002016-07-07T02:26:20.633-07:00White Chocolate Chip and Walnut Cookies<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
I don't usually bake with white chocolate as it is too sweet. However, these cookies were absolutely delicious-and the addition of walnuts definitely took them to another level, So if you prefer soft and chewy cookies, this is the recipe for you.</div>
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<div class="MsoNormal">
<b></b><br />
<a name='more'></a><b><br /></b></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b>White Chocolate Chip and
Walnut Cookies<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b>Ingredients<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2 cups + 1 tbsp Flour<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
½ tsp Baking Soda<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
¼ tsp Salt<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
¾ cup Unsalted Butter, softened<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 cup Brown Sugar, packed<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
½ cup Sugar<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 egg, at room temp<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 egg yolk, at room temp<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2 tsp Vanilla<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 cup White Chocolate, chopped into small chunks<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1 cup Walnuts, chopped into small chunks<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b>Method<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
1. In a bowl, mix and sift flour, baking soda, and salt. Set
aside.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
2. In another bowl, cream the butter and sugars together. Then
add the egg, egg yolk, and vanilla, and continue to mix.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
3. Add the dry ingredients to the wet ingredients in
batches, mixing well between each addition. <o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
4. When everything is incorporated, stir in the white chocolate
and the walnuts. Cover the bowl with plastic wrap and refrigerate for about an
hour.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
5. Preheat the oven to 160C/325F, and line baking sheets
with wax paper.<o:p></o:p></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
6. Spoon out dough into balls (I used about a tbsp. per
dough ball), and place on the baking sheets, making sure to leave enough space
in between the cookies (they will spread).</div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
7. Bake for 8-10 minutes until edges are slightly golden and
cookies look soft and puffy. Let the cookies cool for about 5 minutes on the baking
sheets and then transfer to a wire rack to finish cooling. Enjoy.<o:p></o:p></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-47284723551545261542016-06-27T06:35:00.000-07:002016-06-27T06:39:45.930-07:00Coffee and Walnut Cake<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
This cake is absolutely amazing. And I’m not just tooting my
own horn here. Everyone who had a piece, or 2, or 3, was in love and the cake
was eaten in a matter of days. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Lately, my go to book for baking recipes has been <i>Bake it Better: Classic Cakes</i> by Linda Collister—if
you can recall, the <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/03/victoria-sponge-with-raspberries.html">Victoria Sponge</a> and <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/06/blueberry-muffins.html">Blueberry Muffins</a> I made were also taken
from here. If you haven’t picked up a copy you should definitely do so (or look
for it online). The recipes never disappoint and the pictures are gorgeous.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
With that said, I did double the recipe for this Coffee and
Walnut Cake. I wanted to create something a bit more decadent and extravagant. I
also opted to frost the entire cake, rather than leaving it as a traditional
sponge cake.<o:p></o:p></div>
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<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<a name='more'></a></h2>
<h2 style="text-align: justify;">
<b>Coffee and Walnut
Cake</b></h2>
<div>
<i style="background-color: white; color: #333333; font-family: Allerta; font-size: 13px; line-height: 18.2px;"><span style="font-size: 10pt;">Taken from <u>Bake it Better: Classic Cakes</u>, by Linda Collister</span></i></div>
<h3 style="text-align: justify;">
<b>Ingredients</b></h3>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #351c75;">For the Sponge</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
200g Walnuts<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
350g Unsalted Butter, at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
350g Sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
350g Self-Raising Flour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
6 Med Eggs, at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Pinch of Salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp Baking Powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 tbsp Instant Coffee Granules, I used Nescafe<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 tbsp Boiling Water<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #351c75;">For the
Filling/Frosting</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
250g Unsalted Butter, diced<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
6 tbsp Instant Coffee Granules, Nescafe<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
4 tbsp Boiling Water<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
600g Icing Sugar, sifted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
8 tbsp Single or Double Cream (or whipping cream), at room
temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Walnut Halves, to decorate<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
<b>Method</b></h4>
<div class="MsoNormal" style="text-align: justify;">
Preheat the oven to 180C/350F and grease two round baking
tins<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #351c75;">For the Sponge</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
1. Place the walnuts in an ovenproof dish and toast in the
oven for about 5 minutes or until lightly coloured. Set aside to cool, and then
chop into smaller pieces. You will need 150g for the sponge and 50g for the
filling/frosting.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2. Place the butter in a mixing bowl and beat with a whisk or
wooden spoon until creamy (should resemble mayonnaise). Then gradually beat in
the sugar, a couple of spoonfuls at a time, making sure to periodically scrape
down the sides of the bowl. Mix until all the sugar is incorporated and it is
light and fluffy.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
3. Break the eggs into a separate bowl and beat with a fork
until broken up. Then gradually add them into the butter-sugar mixture, beating
well throughout. If the mixture curdles then add 1-2 tbsp of flour and continue
to mix.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
4. In a bowl, combine and sift the remaining flour, salt,
and baking powder. In another bowl, dissolve the instant coffee with the
boiling water. Add both the bowls and the reserved 150g of walnuts to the butter-sugar-egg
mixture. Use a spatula or a spoon to <b>FOLD </b>all of the ingredients together. <b>DO
NOT OVERMIX</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
5. Divide the batter equally into the 2 prepared tins. Bake
for 20-25 minutes until the sponges are golden brown and toothpick comes out
clean (you can also check if your cake is cooked by lightly pressing in the
centre—the cake should spring back if it is done). Run a sharp knife around the
inside of the tins to loosen the sponges, let them firm up for about 2 mins,
and then turn them out onto a wire rack. Let them cool completely.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #351c75;">For the Filling/Frosting</span><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
1. In a small bowl dissolve the coffee in the boiling water.
Then sift the icing sugar into a separate heatproof bowl.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2. Place the butter into a small pan and melt over low heat.
Bring the butter to a boil and then quickly take it off the heat and pour it
straight onto the icing sugar. Immediately add the warm coffee and the cream. Beat
well with spoon or mixer until the mixture is smooth. Add the remaining walnuts.
Let the frosting cool and thicken. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #351c75;">Assembling the Cake</span><o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
1. Set one of the sponges crust-side down on a serving plate
and spread with half of your frosting. Cover with the second sponge, and spread
with the remaining frosting on top. <i>I opted
to cover the whole cake with the frosting, just my own personal preference, so I
crumb coated the cake first and then topped with the remaining frosting. </i>Finish
the cake by adding whole walnut halves.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Enjoy!</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-27120535817736543892016-06-18T05:20:00.000-07:002016-06-18T05:24:03.503-07:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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A quick and delicious recipe for <b><span style="color: #741b47;">Blueberry Muffins</span></b>. I don't usually care for fruit in desserts, but these muffins have just the right balance of tartness to sweetness. And to top it off, they are so incredibly moist and fluffy.</div>
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<b>Blueberry Muffins</b></h2>
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<i>Makes 12 muffins<o:p></o:p></i></div>
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<o:p><i style="background-color: white; color: #333333; font-family: Allerta; font-size: 13px; line-height: 18.2px;"><span style="font-size: 10pt;">Taken from <u>Bake it Better: Classic Cakes</u>, by Linda Collister</span></i></o:p></div>
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<b>Ingredients<o:p></o:p></b></div>
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60g Unsalted Butter, at room temp<o:p></o:p></div>
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150g Sugar<o:p></o:p></div>
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1 med Lemon, unwaxed and grated<o:p></o:p></div>
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2 med Eggs, at room temp<o:p></o:p></div>
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275g Self-raising Flour<o:p></o:p></div>
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½ tsp Baking Soda<o:p></o:p></div>
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125ml plain Yoghurt<o:p></o:p></div>
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200g fresh Blueberries<o:p></o:p></div>
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2 tbsp Coarse Sugar Crystals<o:p></o:p></div>
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<b>Method</b></div>
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<span style="text-indent: -18pt;">1.<b> </b>Preheat
the oven to 200C/390F, and line or grease a cupcake tray.</span></div>
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<span style="text-indent: -18pt;">2. C</span><span style="text-indent: -18pt;">ream
the butter and sugar together in a bowl until fluffy. Then add the lemon zest
and mix.</span></div>
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<span style="font-stretch: normal; text-indent: -18pt;">3. </span><span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Break
the eggs in a bowl and lightly beat them with a fork. Then add them, one at a
time, to the mixing bowl; beat until everything is incorporated.</span></div>
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<span style="text-indent: -18pt;">4. Sift
the flour and baking soda and stir it in the mixing bowl with a spatula or
spoon. Do NOT overmix!</span></div>
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<span style="text-indent: -18pt;">5. Squeeze
1 tbsp of lemon juice and stir it into the 125ml of yogurt. Then add it to your
batter. As soon as it is combines, add in the blueberries and </span><b style="text-indent: -18pt;">gently fold</b><span style="text-indent: -18pt;"> them in so as not to break
the fruit.</span></div>
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<span style="text-indent: -18pt;">6. Evenly
spoon out the batter to the greased/lined cupcake tray, and lightly sprinkle
over the coarse sugar crystals. Bake for 20-25 mins or until muffins are golden
and toothpick comes out clean.</span></div>
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<span style="text-indent: -18pt;">7. Remove
the muffins from the oven, let them sit in the tray for about 5 minutes. Then remove
them and lay them onto a wire rack to finish cooling (or not). </span><b style="text-indent: -18pt;">For once, you don’t have to wait until they
have cooled—dig in straight away!</b></div>
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<br />Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-51416382186312656632016-06-09T03:17:00.000-07:002016-06-24T09:11:51.190-07:00Marble Poundcake<div class="MsoNormal">
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You all know poundcakes are my favourite, so I don’t think
this cake needs any kind of introduction. Chocolate <span style="font-family: "wingdings";">ü</span> Vanilla <span style="font-family: "wingdings";">ü</span>
Moist <span style="font-family: "wingdings";">ü</span>
I have found the perfect accompaniment to coffee.<br />
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<a name='more'></a></b></o:p><b>Marble Poundcake</b></h3>
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<i><span style="font-size: x-small;">Recipe by <a href="http://www.kitchenhealssoul.com/2012/08/28/anna-olsons-marble-pound-cake/html">kitchenhealssoul</a></span></i><br />
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<b>Ingredients<o:p></o:p></b></div>
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260g (2 cups) Flour<o:p></o:p></div>
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1 ¼ tsp Baking Powder<o:p></o:p></div>
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¼ tsp Salt<o:p></o:p></div>
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173 (3/4 cup) Unsalted Butter, room temp<o:p></o:p></div>
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200g (1 cup) Sugar<o:p></o:p></div>
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4 Large Eggs, room temp<o:p></o:p></div>
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2 tsp Vanilla<o:p></o:p></div>
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160ml (2/3 cup) Greek Yogurt, <i>or Sour Cream</i><o:p></o:p></div>
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113g (4oz) Plain Cooking Chocolate, <i>or Dark Chocolate</i><o:p></o:p></div>
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<b>Method</b><o:p></o:p></div>
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1. Preheat the oven to 160C/325F and line your loaf pan with
parchment/wax paper. <o:p></o:p></div>
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2. Sift the flour, baking powder, and salt together into a bowl.
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3. In another bowl, cream the butter and the sugar until it
is fluffy. Then add the eggs, one at a time, making sure to whisk well in
between. Add the vanilla and mix again.<o:p></o:p></div>
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4. Add the dry ingredients to the batter, alternating with
the yogurt. Use a spatula or a spoon so as not to overmix. [this will be your
Vanilla Batter]<o:p></o:p></div>
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5. Scoop out half of the Vanilla batter into another bowl. [this
will become your Chocolate Batter]<o:p></o:p></div>
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6. Break the chocolate into small pieces. Using a
bain-marie, slowly melt the chocolate. You can also use a microwave, but as
always, it can be unpredictable. Once the chocolate has melted, add it into the
batter from the previous step. Mix until the chocolate is fully incorporated.<o:p></o:p></div>
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7. I poured my vanilla batter in first, and then added the chocolate
batter on top of that. I then used a knife to swirl the batters together to
create the marbling effect.<o:p></o:p></div>
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8. Bake the loaf for about 70 minutes, or until a toothpick
comes out clean. Let the loaf cool for about 10-15 minutes in the pan; using
the ends of the wax paper, remove the loaf, peel off the wax paper, and the
leave it to cool completely on a wire rack before slicing it. Enjoy!<o:p></o:p></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-6441901818838006302016-06-03T04:53:00.000-07:002016-07-03T00:08:54.605-07:00Greek Lemon Chicken with Potatoes, Κοτόπουλο λεμονάτο με πατάτες στο φούρνο<div class="separator" style="clear: both; text-align: center;">
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This dish is a staple in Greek cuisine. <o:p></o:p></div>
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My sister and I grew up having this quite often. And even to
this day, when we have no idea what to make and need a quick fix, we turn to
Chicken with Lemon Potatoes. As always, everyone has their own version of
this recipe. When I worked at a Greek restaurant, the cook preferred to add
chicken stock seasoning to the potatoes—very, very tasty by the way. Others add
rosemary, or thyme, or paprika, and some even bake the potatoes separately. My mother
and grandmother tend to stay very classic: chicken, potatoes, lemon, oil,
oregano. What I’m trying to say, is that the recipe can be easily altered to
everyone’s tastes. So don’t get discouraged if you don’t like oregano, or cayenne;
just play around with the ingredients. <o:p></o:p></div>
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So, just to clarify, this is MY version of Greek lemon
Chicken with Potatoes and Carrots. I’ve always enjoyed a bit of spice in my food—hence the
addition of cayenne pepper. I also enjoy oven roasted carrots. And if I had
sweet potatoes, or even turnips, I would have added those in my dish too. I
have also included a way to make a gravy out of the drippings, in case you
prefer gravy, to a lemony sauce.</div>
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Enjoy.<o:p></o:p></div>
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<b>Greek Lemon Chicken
with Potatoes, <span style="font-size: large;">Κοτόπουλο λεμονάτο με πατάτες στο φούρνο</span><o:p></o:p></b></div>
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<b>Ingredients<o:p></o:p></b></div>
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1 Large Whole Chicken, cut in sections<o:p></o:p></div>
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3 Medium Carrots, cut in half<o:p></o:p></div>
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6 Baby Potatoes, cut in half<o:p></o:p></div>
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4 Garlic Cloves, finely minced<o:p></o:p></div>
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2 Lemons, Juiced<o:p></o:p></div>
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½ Cup Olive Oil<o:p></o:p></div>
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¼ Cup Water<o:p></o:p></div>
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1 tbsp Dried Oregano<o:p></o:p></div>
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1/2 tsp Cayenne Pepper, or to taste<o:p></o:p></div>
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1 tbsp Salt</div>
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1 tsp Pepper</div>
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<b>Method</b><o:p></o:p></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Preheat
oven to 220C/425F. To prepare the chicken, first wash and dry thoroughly. Then
cut your chicken into sections (I like to remove the backbone and toss it, and
then cut the remaining chicken into quarters). You can also roast the chicken
whole—it really depends on your preference.</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->In
a large bowl, transfer your chicken quarters, the sliced potatoes and carrots,
and the minced garlic. Then add the olive oil, lemon juice, spices and
seasonings. Use your hands to stir everything together, until the chicken and vegetables
are evenly coated with the marinade. <o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Transfer
everything to a large baking tray, including any extra marinade you have in the
bottom of the bowl. I like to add the chicken first, and then place the
remaining vegetables in all the empty spaces, and then pour in whatever
marinade is left. Pour in ¼ cup of water. The water should cover the bottom of
the pan so that the chicken doesn’t stick; if, at any point, you find that the
water has evaporated and the chicken etc. is starting to stick, then add more
water. <o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Place
in the oven and roast for about 40-45 minutes, or until the skin of the chicken
is crispy and the potatoes are soft. Halfway through, be sure to 1. Check on
the chicken and make sure there is enough water in the pan, and 2. Toss the
potatoes, carrots, and chicken in the drippings.</div>
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<i style="text-indent: -18pt;">5.<span style="font-size: 7pt; font-stretch: normal; font-style: normal;">
</span></i><span style="text-indent: -18pt;">When your dish is ready, remove from the
oven. Serve on a large platter, and make sure you spoon out the delicious
juices. </span><i style="text-indent: -18pt;">If you prefer gravy (and this is
a super basic recipe): pass the drippings through sieve and add them to a small
saucepan. Mix 2-3 tsp of cornflour with a tiny bit of water, and whisk it into
the drippings until the sauce starts to thicken. </i></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-37274970294310155782016-05-20T05:11:00.003-07:002016-06-18T05:32:53.611-07:00Coffee Crumb Cake with Walnuts<div class="separator" style="clear: both; text-align: center;">
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Does anyone remember the Hostess Coffee Crumb Cake muffins?
I’ve been trying to recreate these babies for ages and could never find a
recipe that even came close. Until NOW. Actually, I think this recipe is better
because it has a nicer consistency and is super moist—the Hostess muffin could
be a bit too crumbly/dry, in my opinion anyway.<o:p></o:p></div>
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Anyway, the original recipe is from <a href="http://foodwishes.blogspot.co.uk/2016/04/pecan-sour-cream-coffee-cake-now-with.html">Food Wishes</a>,
and he even has a youtube video outlining each step. I slightly altered the
recipe by using yogurt and walnuts, instead of sour cream and pecans, and I
also doubled the recipe so that it fit in my pan. <o:p></o:p></div>
</div>
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<br />
<a name='more'></a><br /></div>
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<b>Walnut Coffee Crumb
Cake<o:p></o:p></b></div>
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<i>I used a 9.5 x 13.5
inch baking pan<o:p></o:p></i></div>
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<br /></div>
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<b>Ingredients<o:p></o:p></b></div>
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<b>For the crumb:<o:p></o:p></b></div>
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2/3 cup, 133g Sugar<o:p></o:p></div>
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2 tsp Cinnamon<o:p></o:p></div>
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2/3 cup, 133g Brown Sugar, packed<o:p></o:p></div>
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3 cups, 375g Walnuts, finely chopped<o:p></o:p></div>
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6 tbsp, 85g Unsalted Butter, melted<o:p></o:p></div>
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1/4 tsp Salt<o:p></o:p></div>
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<b>For the cake:<o:p></o:p></b></div>
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1 cup, 226g Unsalted Butter, room temperature<o:p></o:p></div>
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2 cups, 500g Sugar<o:p></o:p></div>
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4 large Eggs, room temperature<o:p></o:p></div>
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3 tsp Vanilla<o:p></o:p></div>
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2 cups, 490g Greek Yogurt or Sour Cream, room temperature<o:p></o:p></div>
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3 ¾ cups, 468g Flour <o:p></o:p></div>
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1 tsp Salt<o:p></o:p></div>
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1 ½ tsp Baking Soda<o:p></o:p></div>
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2 tsp Baking Powder<o:p></o:p></div>
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<br /></div>
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<b>Method:<o:p></o:p></b></div>
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1.<b> To prepare the
crumb</b>: combine sugar, cinnamon, brown sugar, crushed walnuts, and salt.
Then add the melted butter and mix thoroughly. <o:p></o:p></div>
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2. Preheat the oven to 175C/350F, and grease your baking
pan.<o:p></o:p></div>
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3. <b>To prepare the cake</b>:
In a bowl, cream the butter and sugar until light and fluffy. Then add eggs one
at a time, making sure to incorporate each egg into the butter/sugar mixture
thoroughly. It may look like the mixture isn’t coming together at first, but if
you continue to whisk it will come together.<o:p></o:p></div>
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4. Add the vanilla and yogurt and mix until combined.<o:p></o:p></div>
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5. In another bowl, sift together the flour, leavening
agents, and salt. Then using a whisk, combine the dry (flour, leavening agents,
salt) and wet (butter, sugar, eggs, vanilla, yogurt) ingredients until the
batter is uniform. DO NOT OVERMIX<o:p></o:p></div>
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6. <b>To assemble the
cake: </b>Spoon out half of the batter and evenly spread it out in the bottom
of the baking pan. Then spoon out half of your crumb mixture and distribute it
evenly over the batter. Spoon out the remaining batter over that, making sure
to spread it out evenly over the crumb (I used a palette knife for this).
Lastly, spread the remaining crumb mixture over the top of the cake. <i>If you prefer your cake to only have one
layer of sponge and one layer of crumb, then just pour all your batter in the
pan and evenly distribute the crumb over that.<o:p></o:p></i></div>
</div>
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7. Bake for about 30-35 minutes, or until your toothpick
comes out clean. Let it cool completely on a wire rack before cutting/eating
it. Enjoy!<o:p></o:p></div>
</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com2tag:blogger.com,1999:blog-4887676988521635803.post-3923989491057220122016-05-04T03:31:00.004-07:002016-06-03T08:24:04.096-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmPNLn47o5ubD_RXpbvrXZOvg_0JmFOYmZ2NuNqKt3MZlkTOzObj15ttEBUP7bTryFgpliDxVOjJkaAXpyT39xEMNpX6X6HmCW7Bjel0TWGdUcsUP0tSuutqBZFyCXGpzXz4LFqYMMxY/s1600/FullSizeRender+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmPNLn47o5ubD_RXpbvrXZOvg_0JmFOYmZ2NuNqKt3MZlkTOzObj15ttEBUP7bTryFgpliDxVOjJkaAXpyT39xEMNpX6X6HmCW7Bjel0TWGdUcsUP0tSuutqBZFyCXGpzXz4LFqYMMxY/s400/FullSizeRender+%25285%2529.jpg" width="400" /></a></div>
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<span style="color: windowtext;">A quick and easy recipe for
those days when you want something to munch on, but don’t feel like running out to
the market for ingredients. And this cookie definitely hits the spot without
being overly sweet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpbIGdD8BbkU-VnkXWLOJXdrrKcdjkOQcGNgFoEFjX0B_0Sxe2OmLXKHpQT3hlCAhDwrhjC-D32vYbTEh-cytPQwR3AGm-tRCu1tzkBvqslvg9F8OwxLZH8oBE96bhX5TD90-0pbMp1Y/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpbIGdD8BbkU-VnkXWLOJXdrrKcdjkOQcGNgFoEFjX0B_0Sxe2OmLXKHpQT3hlCAhDwrhjC-D32vYbTEh-cytPQwR3AGm-tRCu1tzkBvqslvg9F8OwxLZH8oBE96bhX5TD90-0pbMp1Y/s400/FullSizeRender+%25281%2529.jpg" width="316" /></a></div>
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<i>M inhaled about 5 within a minute—I kid you not!</i></div>
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<i><br /></i></div>
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<div style="text-align: justify;">
By the way, these are perfect to make when you are expecting company, but don't have enough time to bake and tidy-up your home. So, you can prepare the batter, stick it in the fridge to harden while you quickly clean, stick your cookies in the oven while you change, and <span style="font-family: "times new roman" , serif; font-size: 12pt;"><b>voilà!</b></span> Flat is clean AND cookies are made.</div>
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<br /></div>
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<i>just saying...</i></div>
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<h3 style="background: white; line-height: 18.0pt; margin-bottom: 3.75pt; mso-outline-level: 2; vertical-align: middle;">
<span style="line-height: 13.5pt;"><a name='more'></a></span></h3>
<h3 style="background: white; line-height: 18.0pt; margin-bottom: 3.75pt; mso-outline-level: 2; vertical-align: middle;">
<span style="line-height: 13.5pt;"><span style="color: #351c75;">Snickerdoodle Cookies</span></span></h3>
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<i><span style="font-size: x-small;"><b>Recipe by </b><span style="background-color: transparent;"><b><a href="http://www.fortheloveofcooking.net/2015/02/snickerdoodle-cookies-2.html">fortheloveofcooking</a></b></span></span></i></div>
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<i style="line-height: 13.5pt;">Makes 22-24 small cookies</i></div>
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<b><span style="color: #351c75;"><br /></span></b></div>
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<b><span style="color: #351c75;">Ingredients</span><o:p></o:p></b></div>
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<b>Dough:</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">188g • 1 ½ cups
Flour, <br />
½ tsp Baking Soda<br />
¼ tsp Cream of Tartar<br />
¼ tsp Salt<br />
113g • ½ cup Unsalted Butter, softened<br />
½ cup Sugar<br />
67g • 1/3 cup Brown Sugar, packed<br />
1 Egg<br />
1 tsp Vanilla <o:p></o:p></span></div>
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<b>For Rolling:</b><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g • ¼ cup Sugar<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ tsp Nutmeg<br />
2 tsp C</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">innamon<o:p></o:p></span></div>
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<b><span style="color: #351c75;">Method</span><o:p></o:p></b></div>
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<div style="text-align: justify;">
<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1. </span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Combine and sift the flour, baking
soda, cream of tartar, and salt.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2. Cream the</span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> butter with sugars until nice and fluffy. Add the vanilla and egg, and mix until well
combined. Slowly add the flour mixture to the bowl and mix until fully incorporated. <o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3. Place in the </span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">refrigerator for 20-30 minutes to
harden.<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4. Preheat the oven to 175C/350F </span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">and line 2 baking trays with wax paper.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: windowtext; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5. <b>Rolling:</b> </span><span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In a small plate or bowl, combine
the sugar with the cinnamon, and
mix well. Take a tablespoon sized amount of batter (I used my measuring spoon)
and roll it into a ball. Then roll the ball around in the plate of sugar&spices,
until the outside is completely covered. Place it on the tray and flatten it
with the bottom of the glass, or use your fingers to press it down. If the
cookie is getting stuck to your glass, then just rub the bottom of your glass
in the sugar (I find it easier to roll all the balls in sugar first, and then
flatten them, but do whatever is easier for you). Repeat with all the cookies.</span></div>
</div>
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<div style="text-align: justify;">
<span style="color: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6. Bake for 8-9
minutes, if you like them chewy, or bake for 9-10 minutes, if you want them
crispier. Remove from the oven and let cool on the baking tray for a few
minutes before transferring them to a cooling rack. Enjoy!<o:p></o:p></span></div>
</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-43764327711230505232016-04-28T09:01:00.002-07:002016-06-03T08:24:25.233-07:00Greek Easter Bread, Τσουρέκι<div class="separator" style="clear: both; text-align: center;">
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For the second installment of Greek Easter treats, I have made Τσουρέκι, a soft and fluffy sweet bread that is flavoured with Mahlepi (<span style="font-family: "times new roman" , serif; font-size: large;">μαχλέπι</span><span style="font-family: "times new roman" , serif; font-size: 16px;">) and Mastiha (</span><span style="background-color: transparent;"><span style="font-size: large;">μαστίχα</span>). For those who are not familiar with these ingredients, Mahlepi </span><span style="font-family: inherit;"><span style="line-height: 22.4px;"> "is an aromatic spice </span><span style="line-height: 22.4px;">made from the seeds of a species of cherry"</span></span><span style="font-family: sans-serif; font-size: 14px; line-height: 22.4px;"> </span><span style="background-color: transparent;">and Mastiha is <span style="font-family: inherit;">"</span></span><span style="font-family: inherit;"><span style="line-height: 22.4px;">is a resin o</span><span style="line-height: 22.4px;">btained from the mastic tree." Unfortunately, it is a bit difficult to find these ingredients if you are outside of Greece, However, I am certain you can find them on Amazon (albeit a bit pricey) or at any Mediterranean food shop.</span></span></div>
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<i><span style="background-color: transparent;">Traditionally <span style="font-size: large;">Τσουρέκι </span>is made on Holy Thursday</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">—</span><span style="background-color: transparent;">perfect timing yea?</span></i></div>
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<b>Τσουρέκι, Greek Easter Bread</b></h3>
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<i><span style="font-size: 10.0pt;">Recipe by <a href="http://www.mygreekdish.com/recipe/tsoureki-recipe-traditional-greek-easter-bread/">mygreekdish</a><o:p></o:p></span></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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135g Butter (4.7 oz.)<o:p></o:p></div>
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135g Milk (4.7 oz.)<o:p></o:p></div>
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200g Sugar (7 oz.)<o:p></o:p></div>
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4 Eggs<o:p></o:p></div>
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870g Strong White Flour (30 oz.)<o:p></o:p></div>
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21g Dry Yeast (0.7 oz.)<o:p></o:p></div>
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100ml lukewarm Water (3.5oz)<o:p></o:p></div>
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zest of 1 Orange<o:p></o:p></div>
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3g Mastic (0.11 oz.) <o:p></o:p></div>
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4g Mahleb (0.14 oz.) <o:p></o:p></div>
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2 Egg Yolks and 1 tbsp Milk, for glazing the tsoureki<o:p></o:p></div>
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Sliced Almond for garnish (optional)<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. <b>Before we begin,
make sure that the Milk, Eggs, and Butter are all room temperature</b>. Add
yeast, a pinch of sugar, and the 100ml lukewarm water in a jug or bowl. Mix the
contents a bit with a fork, cover with plastic wrap and set aside for about 6-7
minutes, until the yeast rises and starts bubbling. As always when working with
yeast take care not to use hot water (because it will kill the yeast) or cold
water (because it will not activate as quickly). <o:p></o:p></div>
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2. Using a pestle or a blender, ground the masticha and
mahlepi, along with a pinch of sugar and set aside.<o:p></o:p></div>
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3. In a saucepan add the butter, sugar and milk. Place over
very low heat and stir until the butter has melted and the sugar has dissolved.
Remove the pan from the stove and let it cool until it has reached room
temperature.<o:p></o:p></div>
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4. Pour the butter mixture in a large bowl and whisk in the
eggs. Add the yeast mixture and whisk to combine.<o:p></o:p></div>
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5. In another, larger bowl, add the flour, the ground mastic
and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using
the dough hook mix at first at low speed, until the ingredients start to
combine and then mix at medium-high speed for about 15 minutes, until the dough
doesn’t stick on the sides of the bowl. If you don’t have a mixer, than simply
knead the dough until it is soft and smooth, but still a bit sticky. At this
point the dough should be really soft, like seen in the picture and a little
sticky. Cover the dough with plastic wrap and place in a warm environment, and
let it rise until it doubles in size—<b>for
about 2-3 hours</b>. <o:p></o:p></div>
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6. Punch down the τσουρέκι dough and cut in 6 equal portions
(three for each Greek Easter bread). Take one piece of the dough (do not flour
the working surface!) and roll it a little bit with your hands. Hold with your
hands from the edges and shake to stretch the dough into a rope. This technique
will help the τσουρέκι form the characteristic stringy texture, as seen in the
picture. Form the τσουρέκι into a braid and transfer on a large baking tray
layered with parchment paper. Repeat the same procedure with the second τσουρέκι.
Let the bread rise for about <b>1 more hour
</b>at room temperature, until it almost doubles in size.<o:p></o:p></div>
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7. In a small bowl add 2 egg yolks and 1 tbsp of milk and
whisk with a fork. Brush the top of each τσουρέκι with the mixture, garnish
with almonds and bake in preheated oven at <b>170C
for about 40-50 minutes</b>, until nicely browned and fluffy.</div>
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8. When they are ready, let the τσουρέκια cool down on a
wire rack, and wrap well with plastic wrap, so that it doesn’t become hard and
dry. </div>
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I've included pictures of the process below:</div>
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Kalo Pasxa & Kali Anastasi!</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com3tag:blogger.com,1999:blog-4887676988521635803.post-41907829382216755592016-04-26T06:10:00.000-07:002016-06-03T08:24:49.168-07:00 Greek Easter Cookies, Κουλουράκια<div class="separator" style="clear: both; text-align: center;">
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In preparation for Greek Easter (May 1<sup>st</sup>), I made
<span style="font-size: large;">κουλουράκια</span>, Greek Easter cookies, and <span style="font-size: large;">τσουρέκια</span>, Greek Easter bread, AND even
dyed a few eggs—I used natural dyes instead of the toxic packaged dyes, and if
you are interested in the process just pop me a comment and I’ll give you the “recipe” for that.</div>
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<i>Is it wrong to say
that I look forward to Easter mainly for the desserts/sweets? Especially
because I don’t eat meat, and haven’t eaten it for over 15 years—my grandma is still
horrified over this fact by the way: think My Big Fat Greek Wedding.<o:p></o:p></i></div>
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For this post I will be focusing on the <span style="font-size: large;">κουλουράκια </span>(and the next post will be on <span style="font-size: large;">τσουρέκια</span>). And don’t worry if you have never made these cookies before. The
recipe is simple and easy, and really, the hardest part is waiting for the cookies
to bake.</div>
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<b>Two quick points:</b></div>
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<span style="text-indent: -18pt;">1. Don’t
be alarmed by the number of cookies this recipe yields. It may seem like a lot,
but trust me, they will be eaten in no time—especially if you share them with
your friends and family. If you are still concerned, then just half the
ingredients.</span></div>
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<span style="font-stretch: normal; text-indent: -18pt;">2.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><span style="font-stretch: normal; text-indent: -18pt;">As you may already know, </span><span style="text-indent: -18pt;">I
always prefer my cookies to be soft and chewy. </span><span style="text-indent: -18pt;">So if you are looking for a
recipe that yields crumbly, crunchy, biscuit-type </span><span style="font-size: large;">κουλουράκια</span><span style="text-indent: -18pt;">, I’m sorry but this isn’t
the recipe for you.</span></div>
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<b><span style="color: #a64d79;">Greek Easter Cookies,
Κουλουράκια</span></b></h3>
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<i>Makes about 50 cookies<o:p></o:p></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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1 cup Unsalted Butter, softened<o:p></o:p></div>
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1 ½ cup Sugar<o:p></o:p></div>
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3 Eggs<o:p></o:p></div>
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½ cup Orange Juice<o:p></o:p></div>
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6 cups Flour<o:p></o:p></div>
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½ tsp Baking Soda<o:p></o:p></div>
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2 tsp Baking Powder<o:p></o:p></div>
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<b>Glaze<o:p></o:p></b></div>
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2 Egg Yolks + 1 tbsp Milk <o:p></o:p></div>
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<b><span style="color: #a64d79;">Method</span><o:p></o:p></b></div>
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1. Make sure the eggs and OJ are room temp. Preheat the oven
to 190C/375F, and line your baking trays with parchment paper.<o:p></o:p></div>
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2. In a bowl, cream the softened butter with the sugar. Beat
until your mixture is light and fluffy.<o:p></o:p></div>
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3. Add the eggs one at a time, whilst beating, making sure
that each one is fully incorporated in the mixture. Then add the OJ and mix.<o:p></o:p></div>
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4. In another bowl, sift the flour with the leavening agents.
Then add it, a little at a time, to your wet ingredients. Continue to mix until
everything is combined and you have a soft dough. <o:p></o:p></div>
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5. Scoop your dough (I used about a tablespoon) and roll it
into a chord. Then form the cookies in whatever shape you like. Place the
cookies on your baking tray and leave enough space in between them.<o:p></o:p></div>
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6. In a mug or small bowl, combine the egg yolks and milk, and mix with a fork. Then use a pastry brush to glaze the tops of the
cookies with the mixture.</div>
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7. Place in the oven and bake for about 10-12 minutes, or until
cookies are nice and golden. Let cool on a wire rack and enjoy!</div>
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<b>TIP</b>: always
bake a test cookie just to make sure your oven is at the right temperature and the
size of the cookie (remember, these cookies rise) is perfect<o:p></o:p></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-18752449097020237652016-04-19T02:41:00.002-07:002016-06-03T08:25:35.772-07:00Peanut Butter Brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-InceRIu7qzDAdrrv1jLuRJoTbgWQ3F8G6MfoBX6gWCwT4j8QJChtJlq5IdfL3E1IuEJJS3EI8Dw0fhFkj_ccPi5EbIPWwzwzRowSh4KU8IzG9u1ovXaiTNW8Dq1LWoLv2Fm9UDtpW0/s1600/13072123_1684632968453789_326152914_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-InceRIu7qzDAdrrv1jLuRJoTbgWQ3F8G6MfoBX6gWCwT4j8QJChtJlq5IdfL3E1IuEJJS3EI8Dw0fhFkj_ccPi5EbIPWwzwzRowSh4KU8IzG9u1ovXaiTNW8Dq1LWoLv2Fm9UDtpW0/s640/13072123_1684632968453789_326152914_o.jpg" width="478" /></a></div>
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<span style="color: windowtext;"><span style="font-family: inherit;">A while back I
made these delicious b<a href="http://coffeecakeandcomposition.blogspot.co.uk/2015/11/better-than-box-mix-brownies.html">etter than box mix Brownies</a>. They were great, and
they have been my go to recipe ever since. Today, however, I decided to put a
bit of a spin on the old recipe. <o:p></o:p></span></span></div>
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<i><span style="color: windowtext;"><span style="font-family: inherit;">To be honest, it’s a very minor
spin, BUT it does add loads of flavour—and for someone who isn’t such a big fan
of chocolate, the nuttiness of the peanut butter takes these brownies to
another level.</span></span></i></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWtFTe4XN0MfDKVAnNab25LByEjWi5nHOtrewyFoxZudynSSMCsSoqR-3yxc2Q4eUmaU0Q4SvaAZA8aFltrpIuvKCV4fZS9M0W2qCBNEtAhteWgmwaWz9JNUEK9_2gCEClH0yDC1Koiw/s1600/13062739_1684630935120659_563757964_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWtFTe4XN0MfDKVAnNab25LByEjWi5nHOtrewyFoxZudynSSMCsSoqR-3yxc2Q4eUmaU0Q4SvaAZA8aFltrpIuvKCV4fZS9M0W2qCBNEtAhteWgmwaWz9JNUEK9_2gCEClH0yDC1Koiw/s400/13062739_1684630935120659_563757964_o.jpg" width="298" /></a></span></div>
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<span style="font-family: inherit;"><b><span style="color: #e06666;">Peanut Butter Brownies</span></b><b><span style="color: #333333;"><o:p></o:p></span></b></span></div>
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<span style="font-family: inherit;"><i><span style="color: #333333;">Makes 12-16 pieces, depending on how big or how small you cut them</span></i><span style="color: #333333;"><o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit; font-size: x-small;">Original recipe by <a href="http://www.lifeloveandsugar.com/2014/02/20/quick-easy-brownies-like-box-mix/">lifeloveandsugar</a></span></span></div>
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<span style="font-family: inherit;"><b><span style="color: #333333;">Ingredients</span></b><span style="color: #333333;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;">3/4 cup Vegetable Oil </span><!--[if mso & !supportInlineShapes & supportFields]><span
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</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1 1/2 cups Sugar<o:p></o:p></span></span></div>
</div>
<div class="MsoNormal" style="background: white; line-height: 13.65pt;">
<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1 1/2 tsp Vanilla <o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">3 Eggs<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">3/4 cup Flour<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1/3 cup + 2 1/2 tbsp Cocoa Powder<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1/4 tsp + 1/8 tsp Baking Powder<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1/4 tsp Salt<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">4 tbsp Crunchy Peanut Butter<o:p></o:p></span></span></div>
</div>
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<br /></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><b><span style="color: #333333;">Method</span></b><span style="color: #333333;"><o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">1. Preheat oven to 175-180C/ 350F and line or grease a 9x9 square baking tin.<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">2. Combine Oil, Sugar and Vanilla Extract and mix with a hand mixer or
whisk. Add Eggs continue to mix until well combined.<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">3. Combine Flour, Cocoa, Baking Powder and Salt in a separate bowl.
Then slowly add it to your wet ingredients until well combined.<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #333333;"><span style="font-family: inherit;">4. Pour the batter into your pan. I added the spoonfuls of Peanut
Butter right on top and left it as is; but, you can also use a knife to create peanut
butter swirls within your brownies (all depends on your preferences).<o:p></o:p></span></span></div>
</div>
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<o:p></o:p></div>
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<span style="background-color: white;">5. </span><span style="background-color: white; color: #333333; line-height: 18.2px;">Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool before cutting. </span><br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-22468581244480465722016-04-15T06:46:00.001-07:002016-06-03T08:27:08.115-07:00Greek Halva, or Semolina Cake, or χαλβάς σιμιγδαλένιος<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit56nwwB1H_GICSRvIIgBJjconWnak0gOZcBN2DvV3EZwvhKAw7mMle3Sw2PSWxzGAf5TFSwb9yQ34_pvSTY0tg7R_WyDp23lGM4I7jNrKsnWh-T2ZojDRo_0rWGRReE4eTWK-uVsqQzA/s1600/FullSizeRender+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit56nwwB1H_GICSRvIIgBJjconWnak0gOZcBN2DvV3EZwvhKAw7mMle3Sw2PSWxzGAf5TFSwb9yQ34_pvSTY0tg7R_WyDp23lGM4I7jNrKsnWh-T2ZojDRo_0rWGRReE4eTWK-uVsqQzA/s400/FullSizeRender+%25288%2529.jpg" width="300" /></a></div>
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I will preface this by saying that this is quite possibly my
favourite Greek dessert, and one that I make on a regular basis. <o:p></o:p></div>
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In Greece, there are a few Halva products/cakes and they are
all quite different. I have made the semolina based Halva, <span style="font-size: large;">Χαλβάς
σιμιγδαλένιος</span>, but there is also the Sesame/Tahini Halva, <span style="font-size: large;">Χαλβάς με ταχίνι</span> (if
you live in Greece or have access to a Greek market, this is mostly sold during
periods of fasting i.e. before Easter), and a flour based Halva, <span style="font-size: large;">Χαλβάς
κουταλιού</span>. </div>
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<i><br /></i></div>
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<i>When my sister and I were
children and would visit my grandmother’s sister in Lefkada, she would always
offer us this dessert; in fact, because it uses simple ingredients (oil, flour,
sugar and water) it is one of the most common desserts found in traditional
homes.<o:p></o:p></i></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIo7ANf4As-H2TlClotmWEZXVcjw5tx0Zz0RSq-T9jnVyIEG8MJ4b7FQXJqY_jvVBZqckZGJucu8rtc7C6Q63W-mBSwBMfFtxwWwJTQOCZCDRnuDKxlLTVPVO5AIIpcMYNdUNZ5hb1xE/s1600/IMG_5488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIo7ANf4As-H2TlClotmWEZXVcjw5tx0Zz0RSq-T9jnVyIEG8MJ4b7FQXJqY_jvVBZqckZGJucu8rtc7C6Q63W-mBSwBMfFtxwWwJTQOCZCDRnuDKxlLTVPVO5AIIpcMYNdUNZ5hb1xE/s320/IMG_5488.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">these are not my own pics-they are taken from Google images</td></tr>
</tbody></table>
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To the dismay of my mom and everyone else I know who always
use the traditional 1:2:3:4 method, this recipe does not follow that AT ALL. If
you aren’t familiar with the traditional method, or you haven’t got a clue what
I’m talking about, I’ll summarise: traditionally, semolina halva is made with 1
part oil, 2 parts semolina, 3 parts sugar, and 4 parts water. <o:p></o:p></div>
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As you will see, the recipe (which was given to me by my Aunt) varies: it uses milk instead of
water, because it gives the cake more taste and it makes it <span style="font-size: large;">αφράτο</span>,
and the measurements do not follow the simple ratio. Nevertheless, I think this version of halva is tastier, and I’ve never had anyone say otherwise. <o:p></o:p></div>
<br />
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<span style="font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i>By the way, if you are fasting from dairy, just substitute the milk for water. And if you prefer butter to vegetable oil, use that instead. </i></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEr_haFWl766tkGph9-WpoO89cBBoDDju1QyGs2aFlm2LMhalEd4f7T5OJHHAeSXATpleVyLw19atr2ufU2iozdGTNuVlt4FcSamTVH2JbjNO16Ty8wpErwPrQtogo6KvBjTYfm2MH7zM/s1600/FullSizeRender+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEr_haFWl766tkGph9-WpoO89cBBoDDju1QyGs2aFlm2LMhalEd4f7T5OJHHAeSXATpleVyLw19atr2ufU2iozdGTNuVlt4FcSamTVH2JbjNO16Ty8wpErwPrQtogo6KvBjTYfm2MH7zM/s400/FullSizeRender+%252810%2529.jpg" width="300" /></a></b></div>
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<b><span style="color: #a64d79;">Greek Halva, or
Semolina Cake, or <span style="font-size: large;">χαλβάς σιμιγδαλένιος </span></span><o:p></o:p></b></div>
</div>
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<b>Ingredients<o:p></o:p></b></div>
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1 cup coarse Semolina <o:p></o:p></div>
</div>
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½ cup Vegetable Oil or Unsalted Butter<o:p></o:p></div>
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1 cup Sugar<o:p></o:p></div>
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2 ½ cups Water or Whole Milk<o:p></o:p></div>
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1 tsp Vanilla <o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. In a saucepan, add the milk and sugar. Heat up on low/medium
heat until the sugar dissolves and the milk is simmering. Turn off the heat, add
the vanilla and stir. [But make sure the milk remains warm]<o:p></o:p></div>
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2. In a large pan (I used a frying pan), heat the oil on med/high
heat. Then add the semolina—at first it will bubble, but it should soak up all
the oil fairly quickly. Stir the semolina constantly so it doesn’t burn. The
objective is to toast/stir until golden. Make sure you don’t burn it! <i>There is a fine line between golden semolina
and burnt, and you definitely do not want a burnt, bitter semolina for this
cake.<o:p></o:p></i></div>
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3. Once the semolina is golden, turn down the heat to low.
Now you will slowly add the milk mixture. <i>Many
recipes tell you to add it all at once; DO NOT DO THAT. You should be adding
your milk spoonful, by spoonful. The reasons are twofold: you avoid setting off
the smoke alarm (adding liquid to a hot frying pan=instant heat/smoke), and it
gives the semolina a chance to soak up all the milk and cook.</i><o:p></o:p></div>
</div>
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<div style="text-align: justify;">
4. Once you have used up all your milk, and the semolina is a
thick mixture, remove from the heat and pour into a mould. I used a cake mould,
but I have also used individual pudding bowls/ramekins before. It really is up
to you.</div>
</div>
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5. At this point you can either wait until it has cooled,
which I never do, or eat as is. The finishing touch is to turn over your mould
onto a cake platter, garnish with cinnamon and toasted almonds (if you have
them), and eat. </div>
</div>
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<b>ENJOY!</b></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf9Bgdyvj_vyNNZsQMVMxK1wi5Vfj9n_K0eDshMXk4Td7_1ObI5MJdqE4cvUupspJlN3lGTac9WquiCxSSmOpRwlH_8rCeqVwhgmwpTUnLyJ-UcKzOwOFnwuhjxaALuWg3WjLpM6fBcA/s1600/FullSizeRender+%252812%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf9Bgdyvj_vyNNZsQMVMxK1wi5Vfj9n_K0eDshMXk4Td7_1ObI5MJdqE4cvUupspJlN3lGTac9WquiCxSSmOpRwlH_8rCeqVwhgmwpTUnLyJ-UcKzOwOFnwuhjxaALuWg3WjLpM6fBcA/s400/FullSizeRender+%252812%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry about the cracks- It gives the cake character</td></tr>
</tbody></table>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-50843628961744954032016-04-13T11:23:00.000-07:002016-04-30T03:03:34.619-07:00Coffee Cupcakes & Coffee Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pS6p4CRdrUoqJfX1ZLv3ud4r5pObjwVgoqaX1dIgmye28ySX7s7oCoY1HLAOfkvbR1wwx-7Mlcv4pG7E2NcYqhGve0W-GUwmaPGEBAYmGp6VbTvcc8tdsXBTkC45VyiUVMEqx4gX3No/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pS6p4CRdrUoqJfX1ZLv3ud4r5pObjwVgoqaX1dIgmye28ySX7s7oCoY1HLAOfkvbR1wwx-7Mlcv4pG7E2NcYqhGve0W-GUwmaPGEBAYmGp6VbTvcc8tdsXBTkC45VyiUVMEqx4gX3No/s400/FullSizeRender+%25282%2529.jpg" width="300" /></a></div>
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Every morning I brew about 6 cups of coffee. I have 2-3 cups of hot coffee as soon as I wake up, and then I usually store the remaining coffee in the fridge. This way when 6 pm comes around and I'm needing my caffeine fix, all I have to do is add ice and milk<i><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">— BAM! </span></i>Instant Iced Coffee.<br />
<i><br /></i>
<i>Please tell me you all do this too, because my family thinks I'm crazy for storing old coffee in the fridge.</i><br />
<span style="color: #a64d79; font-weight: normal;"><br /></span>
<span style="font-weight: normal;">Anyway, I had plenty of leftover coffee the other day, so I decided to put it to good use and make some very yummy coffee cupcakes. They turned out wonderful.</span><br />
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<h3 style="clear: both; text-align: left;">
<b><span style="color: #a64d79;">Coffee Cupcakes &
Coffee Buttercream</span></b></h3>
<div class="MsoNormal">
<i>Makes about 24
cupcakes<o:p></o:p></i></div>
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<span style="font-size: x-small;">Recipe, with a few alterations, by <a href="http://cookienameddesire.com/coffee-cupcakes-mocha-buttercream-frosting/">cookienameddesire</a></span><o:p></o:p></div>
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<br /></div>
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<b><span style="color: #a64d79;">Ingredients</span><o:p></o:p></b></div>
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<b>For the Cupcakes<o:p></o:p></b></div>
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3 cups Flour<o:p></o:p></div>
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1 tsp Baking Powder<o:p></o:p></div>
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2 tsp Baking Soda<o:p></o:p></div>
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Pinch of Salt<o:p></o:p></div>
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1 tsp cinnamon<o:p></o:p></div>
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½ tsp nutmeg<o:p></o:p></div>
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2 tablespoons Nescafe<o:p></o:p></div>
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2 cups Sugar<o:p></o:p></div>
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½ cup Vegetable Oil<o:p></o:p></div>
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1 cup Sour Cream <o:p></o:p></div>
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1 cup of Coffee, room temp<o:p></o:p></div>
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2 Eggs, room temp<o:p></o:p></div>
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2 tsp Vanilla<o:p></o:p></div>
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<br /></div>
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<b>For the Coffee Buttercream<o:p></o:p></b></div>
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100g Unsalted Butter, softened<o:p></o:p></div>
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200g Icing Sugar<o:p></o:p></div>
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1 tsp Nescafe<o:p></o:p></div>
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1 tbsp Coffee, room temp<o:p></o:p></div>
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<br /></div>
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<b><span style="color: #a64d79;">Method</span><o:p></o:p></b></div>
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1. Preheat your oven to 180C/350F and line your tray with cupcake
liners.<o:p></o:p></div>
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2. Sift the flour, leavening agents, salt, cinnamon, nutmeg,
and Nescafe all together in a bowl.<o:p></o:p></div>
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3. In another bowl, first beat the oil and sugar together.
Then add the sour cream, coffee, eggs and vanilla, and beat until incorporated.<o:p></o:p></div>
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4. Slowly add your dry ingredients to your wet ingredients.
Mix with a spatula until everything is combined. Do not overmix! Fill each
cupcake mould with batter—about ¾ full.<o:p></o:p></div>
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5. Bake the cupcakes for about 20-25 minutes, or until a
toothpick comes out clean. Remove from the oven, and leave to cool on a wire
rack.<o:p></o:p></div>
<div class="MsoNormal">
6. <b>Coffee Buttercream</b>:
place the softened butter in a bowl and beat with a mixer. Add the sifted icing
sugar and Nescafe, and beat together. Then add the coffee, and mix. If your buttercream
is too thick, just add a bit more coffee; similarly, if it is too thin, add
more icing sugar, or place in the fridge for 10 minutes.</div>
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7. When the cupcakes have cooled use a spatula or a piping
bag to cover with buttercream. Enjoy.</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-86356954248248131442016-04-07T03:20:00.002-07:002016-04-09T06:53:07.196-07:00Orange Muffins<div class="separator" style="clear: both; text-align: center;">
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Just a simple recipe for Orange Muffins, because my fridge is filled with fresh oranges.<br />
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If you find this too simple, you can also add some chocolate chips or even fruit to your batter</div>
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And if you love everything orange flavoured, be sure to check out my delicious <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/orange-poundcake-with-orange-glaze.html">Orange Poundcake with Orange Glaze</a></div>
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<h3>
<span style="color: #cc0000;">Simple Orange Muffins</span></h3>
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<span style="font-size: x-small;">Recipe from <a href="http://www.food.com/recipe/fresh-orange-muffins-14325">Food.com</a></span><o:p></o:p></div>
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<i>Makes 12 muffins<o:p></o:p></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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1 Orange, quartered and seeds removed + zest<o:p></o:p></div>
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1⁄2 cup Orange Juice, 118 ml<o:p></o:p></div>
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1 Egg<o:p></o:p></div>
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½ cup Butter, 113 g<o:p></o:p></div>
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1 ¾ cups Flour, 219 g<o:p></o:p></div>
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3⁄4 cup Sugar, 150 g<o:p></o:p></div>
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1 tsp Baking Powder<o:p></o:p></div>
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1 tsp Baking Soda<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. Preheat oven to 200C/400F and grease a muffin tin (or use
liners).<o:p></o:p></div>
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2. Put the orange slices, juice, and zest in a blender; blend
until pureed.<o:p></o:p></div>
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3. Cream sugar and softened butter; then add the egg, and
continue to beat until fully incorporated.<o:p></o:p></div>
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4. In a bowl, sift flour and leavening agents, and then add
to wet mixture. Then pour in orange puree and stir with a spatula until
combined. <o:p></o:p></div>
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5. Pour batter into muffin tops, about 3/4 full.<o:p></o:p></div>
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6. Bake in preheated oven for 15 minutes. Remove from the
oven; let stand in tin for 5 minutes before removing muffins and placing them
on wire rack. <o:p></o:p></div>
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<b> Enjoy!</b><br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-87143781349419974522016-03-24T08:51:00.000-07:002016-04-30T03:36:33.925-07:00Herb Bread<div class="separator" style="clear: both; text-align: center;">
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I always see these really creative and delicious looking
loaves in the market—some have olives and sun-dried tomatoes, others are
stuffed with cheese, and in the corner, if no one has snatched them up yet, are
these aromatic herb loaves. And every time I would pass by these market stalls,
I would say to myself, “I really need to make my own loaf one day.”<br />
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Well, the day finally came. I made these loaves a couple of
weeks ago (right before my trip) when I had bunches of fresh basil and parsley
that were about to spoil. They did not disappoint. They were aromatic, and
bursting with flavour. Although I used basil and parsley, feel free to get
creative and use combinations of your favourite herbs—like coriander, dill, and
basil, or just parsley, or even garlic and basil.</div>
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<b></b></div>
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<b>Herb Bread<o:p></o:p></b></div>
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<i>Makes 2 loaves<o:p></o:p></i></div>
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<span style="font-size: 10.0pt;">This recipe is from Paul
Hollywood’s <i>100 Great Breads<o:p></o:p></i></span></div>
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<b>Ingredients<o:p></o:p></b></div>
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500g Strong White Flour<o:p></o:p></div>
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10g Salt<o:p></o:p></div>
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20g yeast<o:p></o:p></div>
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75ml Olive Oil<o:p></o:p></div>
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250ml Water, lukewarm<o:p></o:p></div>
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½ tsp Sugar<o:p></o:p></div>
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40g chopped Herbs, I used fresh Basil and Parsley<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. Weigh out your Flour, Salt, and Oil into a bowl.<o:p></o:p></div>
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2. Fill your measuring jug with lukewarm water until it hits
the 250ml mark. Then add your 20g of yeast, and the ½ tsp Sugar. Stir the yeast
with a fork until it dissolves, and let it sit for a few minutes. Then empty
your jug into your bowl and stir all the ingredients together (using your hand
mixer or just your hands)<o:p></o:p></div>
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3. Knead the dough on a flat surface until it becomes smooth
and elastic (about 3-10 minutes depending on if you used a mixer to initially
mix your ingredients). Then add your chopped herbs and knead for an additional
5 minutes. When ready, place your dough back into a lightly oiled bowl and
cover in cling film (I always place a dry towel over the cling film for some
extra warmth). Leave it to rise in a warm and draft free area for about 1 hr,
or until it grows twice its size *FIRST RISE*<o:p></o:p></div>
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4. Punch down your dough and remove it from the bowl. Divide
the dough into two equal parts and shape each into a ball (if your dough is
sticky then lightly dust your flat surface with flour). Flatten the balls
slightly with your hands and place on two separate baking trays. Leave it to
rise in a warm and draft free area for about 1 hr, or until it grows twice its
size. *SECOND RISE*<o:p></o:p></div>
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5. Preheat your oven to 220C/425F. When the dough has
doubled in size, take a sharp knife and make 2 slashes on the tops. Place a
saucer filled with water in the bottom of your oven (the humidity will help
create a perfect crust). Place your loaves in the oven and let bake for about 25minutes.
Let cool on a cooling rack. Enjoy.</div>
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<span style="background-color: white; font-family: "allerta"; font-size: medium; line-height: 25.2px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: "allerta"; font-size: medium; line-height: 25.2px; text-align: center;">If you are a bread lover, like I am, be sure to also check out my <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/02/wholemeal-bread-loaf.html">Wholemeal Bread Loaf</a></span><span style="background-color: white; font-family: "allerta"; font-size: medium; line-height: 25.2px; text-align: center;">and my </span><a href="http://coffeecakeandcomposition.blogspot.co.uk/2015/10/bread-making.html" style="background-color: white; font-family: Allerta; font-size: large; line-height: 25.2px; text-align: center;">White Bread Loaf</a></div>
Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-33234650950757350492016-03-17T07:19:00.001-07:002016-04-09T06:49:27.599-07:00 Biftekia, Μπιφτέκια<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLODL92PVDJSLhdcxBi6wz_MfEFj89-ZBUvInnv_ahF9_mwd0nsdez-PZP_00VIrlSYADh9IJitjLDOfnOfkwjhG-Vb9RlnnbmYbUvcI8WLzlPwzcrD1yZbU1fsNgTy4im_djkVEQDXE/s1600/IMG_4948+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLODL92PVDJSLhdcxBi6wz_MfEFj89-ZBUvInnv_ahF9_mwd0nsdez-PZP_00VIrlSYADh9IJitjLDOfnOfkwjhG-Vb9RlnnbmYbUvcI8WLzlPwzcrD1yZbU1fsNgTy4im_djkVEQDXE/s400/IMG_4948+%25282%2529.JPG" width="332" /></a></div>
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Greek burgers anyone?</div>
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<o:p></o:p></div>
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Growing up, my sister and I were fortunate enough to have
home-cooked meals. And even though both of our parents worked, and my sister
and I had homework/after-school activities, dinner as a family was always a
priority. However, unlike your typical American family, we would never have mac
and cheese, grilled cheese, take out from McDonalds/Burger King/Subway/Wendys
for dinner—actually, I can count on one hand how many times we would have fast
food/junk food a year. Instead, my mom, grandma, and dad (when he had the odd
day off from work) would make traditional Greek dishes. Biftekia, or <span style="font-size: large;">Μπιφτέκια</span>,
is one of these dishes. <i>By the way,</i> <i>I’ve not eaten red meat in 15+ years, but
back when I did, I loved these.</i> <o:p></o:p></div>
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What are biftekia? Well, it’s your typical bland burger
patty PLUS lots of herbs, breadcrumbs, eggs, and MINUS the bread. In fact,
biftekia are usually served with pita bread, rice, lemon potatoes, hand-cut French
fries, or even vegetables. </div>
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<i>One last note (& I have to put this in because my mom made sure to point it out): Biftekia are typically elongated in shape. I made mine round, because I like them round; feel free to shape them how you like.</i></div>
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So now that you know that what a bifteki is, on to the
recipe.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyOUEt9V3odgr9T-Iuk-ibcPzEYJme_SfxBzu8kB0ftSNdGyQLlTSCsi-699vKH2sXPmZ9vRpQhP9FVCj6zsm3om7CjrwVTBX6jK6cnJFHYX5vZ_fe32jP0yO9byBC7FJPw7vRfOp-X8/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyOUEt9V3odgr9T-Iuk-ibcPzEYJme_SfxBzu8kB0ftSNdGyQLlTSCsi-699vKH2sXPmZ9vRpQhP9FVCj6zsm3om7CjrwVTBX6jK6cnJFHYX5vZ_fe32jP0yO9byBC7FJPw7vRfOp-X8/s400/FullSizeRender.jpg" width="300" /></a></div>
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<b>Biftekia, Μπιφτέκια<o:p></o:p></b></div>
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500g beef mince, you can also use a mix of beef and pork if
you like<o:p></o:p></div>
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1 onion, finely chopped or grated<o:p></o:p></div>
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1 large Egg<o:p></o:p></div>
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10-15 g Fresh Parsley, finely chopped<o:p></o:p></div>
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25-30g Breadcrumbs<o:p></o:p></div>
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15-20g Parmesan, grated<o:p></o:p></div>
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½ tbsp Salt<o:p></o:p></div>
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½ tbsp Pepper<o:p></o:p></div>
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1 tbsp Oregano<o:p></o:p></div>
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1 tbsp Olive Oil<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->When
you have prepped all your ingredients, add them to a large bowl. Mix with your hands until everything is evenly incorporated.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPw8fni4MtqjXtqT3i30NpkXRZy2f56h7h3rcSc1n8Bi-FCBvnSeL18Y5waTUb7MHXXcrSEtkUIU2CTwHEo3f5JfM28hTJE6ASxvoj3SqmfX9dB5nY2IwA24OpI4-Sk1PDB-TuKknQ6E/s1600/IMG_4904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPw8fni4MtqjXtqT3i30NpkXRZy2f56h7h3rcSc1n8Bi-FCBvnSeL18Y5waTUb7MHXXcrSEtkUIU2CTwHEo3f5JfM28hTJE6ASxvoj3SqmfX9dB5nY2IwA24OpI4-Sk1PDB-TuKknQ6E/s320/IMG_4904.JPG" width="240" /></a></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Place
the meat in the fridge for 30 minutes to an hour to rest & to develop
flavour.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8WRunXh9znD85Zgg6dpx0aJ2d1OrsAG62EZxCZF4a9h98GYpy-CVIdChl2HVBRlOYpM986_NNH7XC-FjYToAqju6wd9RO-WyGjEn4peZo4IXIwghsRbsQKqXWp-ztwgLnTQvfkiw57w/s1600/FullSizeRender+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8WRunXh9znD85Zgg6dpx0aJ2d1OrsAG62EZxCZF4a9h98GYpy-CVIdChl2HVBRlOYpM986_NNH7XC-FjYToAqju6wd9RO-WyGjEn4peZo4IXIwghsRbsQKqXWp-ztwgLnTQvfkiw57w/s320/FullSizeRender+%25286%2529.jpg" width="240" /></a></div>
<span style="text-indent: -18pt;">3.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Preheat
oven to 200C/380F. Divide your mixture into patties, I made about 6. Cook in
the oven (or grill them) for 20-30 minutes or to taste (these came out medium/well). Serve with
french fries, rice, lemon potatoes, or even with some pita bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYiwDpqEdZofhkQCxePfx9z3wK-FdCVVDas4Fku-fhM2FcIufXbNUGsz7YLHvKH2izBZ4liVgMRZDEOR3innxarK_q7gSFkdAA4MCNYvXqLDILxRGZbZLBJwIAniKiDXF3D3vc9aw-8s/s1600/FullSizeRender+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYiwDpqEdZofhkQCxePfx9z3wK-FdCVVDas4Fku-fhM2FcIufXbNUGsz7YLHvKH2izBZ4liVgMRZDEOR3innxarK_q7gSFkdAA4MCNYvXqLDILxRGZbZLBJwIAniKiDXF3D3vc9aw-8s/s320/FullSizeRender+%25287%2529.jpg" width="233" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wcCzlkbBdi-hiTwp7B7LeHXOE7rOE7xe5tmg515kaMNVraPHOqvhG5fJJuqP3RYafPKtya4Chag7Ko9yjLGhtS8h7dNCNhoTErf47N6b2tQGTJP2nILYlsIz_iD4ESCu4Y-PoNxKWhE/s1600/12499334_1670395769877509_1651122892_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wcCzlkbBdi-hiTwp7B7LeHXOE7rOE7xe5tmg515kaMNVraPHOqvhG5fJJuqP3RYafPKtya4Chag7Ko9yjLGhtS8h7dNCNhoTErf47N6b2tQGTJP2nILYlsIz_iD4ESCu4Y-PoNxKWhE/s400/12499334_1670395769877509_1651122892_o.jpg" width="298" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3bSEik51wRUGtqkAATa-uuRvXW_9nlWvvSPg-0u7d7jv9EmG9-LfSDvNDuIU3-LodyqbPFvlKvKtb47RlIYH448TWcSx_4sqWjxKO7Ollb7A_FUmSk85Z5UJ8zE7FlavgpvkcpnOKw4/s1600/12873463_1670395786544174_873863107_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3bSEik51wRUGtqkAATa-uuRvXW_9nlWvvSPg-0u7d7jv9EmG9-LfSDvNDuIU3-LodyqbPFvlKvKtb47RlIYH448TWcSx_4sqWjxKO7Ollb7A_FUmSk85Z5UJ8zE7FlavgpvkcpnOKw4/s400/12873463_1670395786544174_873863107_o.jpg" width="298" /></a></div>
<span style="text-indent: -18pt;">And there you have it. An easy, alternative recipe for burgers. Enjoy!</span><br />
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<span style="font-size: large;">If you are wondering how to make fresh pita bread, don't worry; the recipe will be up on the blog soon.</span></div>
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<span style="text-align: center; text-indent: 0px;"><span style="font-size: large;">And if you are looking for more Greek recipes, be sure to check out my delicious <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/spinach-pie.html">Spinach Pie</a> and my recipe for <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/02/stuffed-cabbage-or-lahanodolmades-or.html">Stuffed cabbage (lahanodolmades)</a></span></span></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-72611247254379999872016-03-12T02:34:00.000-08:002016-03-13T03:45:29.860-07:00Apple & Toffee Muffins <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLlN5MMpHtigLiWUwBvYKPI9OiG52JC8fJ1ipwZQTAMXccPWpwPJcMleSv-G5djVWH4SnTPWQfxJK9Gvlr9gV3-Zzdc2_ZQkKzXAh4afcz5EbDNf4_MenBQ8LdBlr2VeUQIKkB0c6pzU/s1600/12822955_1668222716761481_861395305_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLlN5MMpHtigLiWUwBvYKPI9OiG52JC8fJ1ipwZQTAMXccPWpwPJcMleSv-G5djVWH4SnTPWQfxJK9Gvlr9gV3-Zzdc2_ZQkKzXAh4afcz5EbDNf4_MenBQ8LdBlr2VeUQIKkB0c6pzU/s400/12822955_1668222716761481_861395305_o.jpg" width="298" /></a></div>
I don’t know about you, but I love having muffins for breakfast.
And these <b>Apple & Toffee Muffins</b> pair perfectly with my morning coffee.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCYvnn08AGSaL3qmyflLO1wuinJmZS_NqXlc6LitWIauBr4t3feFm7wh3Lv8sBpPQpTqwIQoD1tPZ4_2MmB7nCMTV6_GoJW_d8pcFQfJVBeXYJuXRjQryRzlWEUnr7uGhF64eoHb7AV0/s1600/1457865837_tmp_hggg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCYvnn08AGSaL3qmyflLO1wuinJmZS_NqXlc6LitWIauBr4t3feFm7wh3Lv8sBpPQpTqwIQoD1tPZ4_2MmB7nCMTV6_GoJW_d8pcFQfJVBeXYJuXRjQryRzlWEUnr7uGhF64eoHb7AV0/s400/1457865837_tmp_hggg.jpg" width="300" /></a></div>
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I used lactofree milk for this recipe because that’s the only
thing I had in my fridge, and I really couldn’t be bothered with going to the
store to buy some regular milk. So, if you are lactose intolerant like I am, feel
free to sub lactofree milk. The muffins are just as delicious. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAOj-Sd4DLTdtRJ_OZT00bnxvTgkh8C1WC1fjmHFkZ4Fym4Q2U64QSG0V1MuV2Or2dZYlTlYzMrr2sCj_4KYKvpOwKDeiPDKJR2Y86-H2jVanjT5Q5DcDHAHZS90afUCA8CjSIevgtUw/s1600/12837513_1668222710094815_1617729180_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAOj-Sd4DLTdtRJ_OZT00bnxvTgkh8C1WC1fjmHFkZ4Fym4Q2U64QSG0V1MuV2Or2dZYlTlYzMrr2sCj_4KYKvpOwKDeiPDKJR2Y86-H2jVanjT5Q5DcDHAHZS90afUCA8CjSIevgtUw/s400/12837513_1668222710094815_1617729180_o.jpg" width="298" /></a></div>
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One more thing, and I’m sure I’ve mentioned this before, I’m
not a fan of overly sweet cakes/desserts—so I only used 1 piece of toffee for
each muffin. But if you love toffee and extra sweetness, you should add about
two pieces of toffee for the filling, and maybe some toffee crumbles to top it
off. Adjust everything to taste. That’s my baking motto.<o:p></o:p></div>
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OK. Enough of my jabbering, and on to the actual baking!<br />
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<b>Apple & Toffee
Muffins<o:p></o:p></b></div>
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<i>Makes about 14<o:p></o:p></i></div>
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<i><span style="font-size: x-small;">Recipe by <span style="color: #0000ee; text-decoration: underline;">JamesMartin</span></span></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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2 Eggs, room temp<o:p></o:p></div>
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80g Sugar<o:p></o:p></div>
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240ml Milk, room temp<o:p></o:p></div>
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100g Butter, melted<o:p></o:p></div>
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300g Flour, sifted<o:p></o:p></div>
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2 tsp Baking Powder<o:p></o:p></div>
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½ tsp Salt<o:p></o:p></div>
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½ tsp Cinnamon<o:p></o:p></div>
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2 Apples, I used Braeburn,peeled/cored/finely chopped<o:p></o:p></div>
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200g Toffee, I used about 14 individual pieces<o:p></o:p></div>
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<b>Method<o:p></o:p></b></div>
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1. Preheat oven to 190C/380F and line your muffin tin with
cases.<o:p></o:p></div>
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2. In a bowl, beat the melted butter and sugar. Then add the
milk and eggs, and continue mixing.<o:p></o:p></div>
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3. Sift your flour, salt, baking powder, and cinnamon
together, and add it to the mixture. Use a spoon to lightly mix the batter.
Then fold in the chopped apples.<o:p></o:p></div>
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4. Using a spoonful of the batter, fill each of the muffins
cases. Then add a toffee piece (or 2), to each muffin case. Use another
spoonful of batter to cover the toffee. Each muffin case should be ¾ full.<o:p></o:p><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/AVvXsEjgKFyRvi9z4we1nvxpLFWRoMyb9V168wtjKk-6Xbwi6ZuVLSHEhaokjrso3nG2ade-hd08FUpOoxFqVRp39cj-VzYWOLjiOFDCg6KVbFOqTggOVkk08s1JDJYwMeHut5PS1M6fJXJFO_I/s1600/12271040_1668217373428682_316963675_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKFyRvi9z4we1nvxpLFWRoMyb9V168wtjKk-6Xbwi6ZuVLSHEhaokjrso3nG2ade-hd08FUpOoxFqVRp39cj-VzYWOLjiOFDCg6KVbFOqTggOVkk08s1JDJYwMeHut5PS1M6fJXJFO_I/s320/12271040_1668217373428682_316963675_o.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place as many toffee pieces as you want</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwibL7-4XD9NQ3lm9H-ttdMFMLmP92gUqKHS3rOgb6T6AEpO_BevTXe-FXhXrlaFBLS8opzxt_lyG5Yxt6BFDpjQTlV5w9yTm2A5VFis1FZQC_chVLjc6wk3PwYVghX0nUqantUJyn9D4/s1600/IMG_4914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwibL7-4XD9NQ3lm9H-ttdMFMLmP92gUqKHS3rOgb6T6AEpO_BevTXe-FXhXrlaFBLS8opzxt_lyG5Yxt6BFDpjQTlV5w9yTm2A5VFis1FZQC_chVLjc6wk3PwYVghX0nUqantUJyn9D4/s320/IMG_4914.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">then cover the toffee with the remaining batter</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
5. Bake for 30-35 minutes until muffins are golden and
toothpick comes out clean. Place on a wire rack to cool.<o:p></o:p></div>
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<br />
<div class="MsoNormal">
Enjoy!<br />
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-9684337228592290802016-03-01T06:01:00.000-08:002016-04-20T16:01:58.147-07:00Victoria Sponge with Raspberries<div class="separator" style="clear: both; text-align: center;">
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A British classic, this cake is really simple to make. Now, there isn’t any set recipe, because the ingredients are calculated according to what your eggs weigh. What I mean by that is, the weight of your 3 eggs (in their shells) determines the weight for your flour, butter, and sugar. For example, my 3 eggs weighed 201g, so my flour, butter, and sugar will also be 201g each.<br />
<br />
All in all this cake was really fun to make, and I especially enjoyed the decorating aspect of it. First British Cake recipe<span style="font-size: large;"> <span style="background-color: white; color: #333333; font-family: "wingdings"; line-height: 22.4px;">ü</span></span><br />
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<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b></b></div>
<a name='more'></a><b><br /></b>
<br />
<h3>
<b><span style="color: red;">Victoria Sponge with
Raspberries</span></b></h3>
<div class="MsoNormal">
<i><span style="font-size: 10.0pt;">Taken from <u>Bake it Better: Classic Cakes</u>, by Linda
Collister<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<b><span style="color: red;">Sponge</span><o:p></o:p></b></div>
<div class="MsoNormal">
3 Eggs, 201g<o:p></o:p></div>
<div class="MsoNormal">
201g Sugar<o:p></o:p></div>
<div class="MsoNormal">
201g Self-Rising Flour, sifted<o:p></o:p></div>
<div class="MsoNormal">
201g Unsalted Butter, softened<o:p></o:p></div>
<div class="MsoNormal">
¾ tsp Vanilla Extract<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp Warm Water<o:p></o:p></div>
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<br /></div>
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<b><span style="color: red;">Filling</span><o:p></o:p></b></div>
<div class="MsoNormal">
8 tbsp Raspberry Jam, I used Bonne Maman<o:p></o:p></div>
<div class="MsoNormal">
150ml Whipping Cream<o:p></o:p></div>
<div class="MsoNormal">
½ tsp Vanilla Extract<o:p></o:p></div>
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Fresh Raspberries, optional<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Method</b><o:p></o:p></div>
<div class="MsoNormal">
1. Preheat the oven to 180C/350F, and line/grease 2 sandwich
tins <o:p></o:p></div>
<div class="MsoNormal">
2. Once you have weighed out your eggs, weigh out the
flour/sugar/butter accordingly. <o:p></o:p></div>
<div class="MsoNormal">
3. Place your butter in a bowl and beat it until creamy. Slowly
add you sugar and beat until combined—should look light and fluffy. Add your
eggs to the mixture one at a time, while beating thoroughly. Then add your
vanilla extract and continue to whisk.<o:p></o:p></div>
<div class="MsoNormal">
4. Add your sifted flour, and incorporate by gently folding
it into the batter wth a spoon or spatula. Add the warm water and continue to
fold until batter is consistent and smooth. DO NOT OVERMIX. <o:p></o:p></div>
<div class="MsoNormal">
5. Equally divide the batter into 2 baking tins (or one
large one). This cake will rise, so don’t worry if you think that there is very
little batter in the trays. Bake for 20-25 mins until tester is clean and cake
is golden. The sponge should spring back when lightly pressed.<o:p></o:p></div>
<div class="MsoNormal">
6. When ready, remove from oven and let cool in tins for 5
mins. Then remove the sponge from the tins and continue cooling on a wire rack.
<o:p></o:p></div>
<div class="MsoNormal">
7. When sponges are cool, use the back of a tablespoon to evenly
spread the jam over the sponge. <o:p></o:p></div>
<div class="MsoNormal">
8. Pour your whipping cream in a bowl, add the vanilla
extract, and whisk until thick, and soft peaks form. Spoon/use a piping bag to place
the whipped cream on top of your jam layer. If using a spoon, make sure you
spread it evenly. I also placed fresh raspberries on top of the whipped cream
layer, but that is entirely optional.<o:p></o:p></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXrRWitT4nYB2rHqPzSopbOu_-tLEEfRuHnAq9aAEz1VCKEiyD_OlruqgzYEBFDq0ozsUHhiNqAbQoznKBkZAPQ0EOLznuR2lIDkCE4dNIfnNO9_FOY5F6zThuSymv1sDEw_ADv6sytc/s1600/IMG_4655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXrRWitT4nYB2rHqPzSopbOu_-tLEEfRuHnAq9aAEz1VCKEiyD_OlruqgzYEBFDq0ozsUHhiNqAbQoznKBkZAPQ0EOLznuR2lIDkCE4dNIfnNO9_FOY5F6zThuSymv1sDEw_ADv6sytc/s320/IMG_4655.JPG" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">add the jam in an even layer</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddXP-GAzxlXYx6oZeOeJ-IoyJiU4LE6LGKEQiCjEUW4VNHr3X-RzUL96uJfPPpMVcu89h8vLxv1e_rQQ_WnHCvVBlrmH-vtoMYAAI0G_NljUhoX2J0oJpvhcw3FlQWAmg1NWzxrz8uDU/s1600/IMG_4658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddXP-GAzxlXYx6oZeOeJ-IoyJiU4LE6LGKEQiCjEUW4VNHr3X-RzUL96uJfPPpMVcu89h8vLxv1e_rQQ_WnHCvVBlrmH-vtoMYAAI0G_NljUhoX2J0oJpvhcw3FlQWAmg1NWzxrz8uDU/s320/IMG_4658.JPG" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">add whipped cream</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53V0nldcJTVaA0U9Zrg7arspTNy6PE5IfDTtWSAKt8u55UGtnl2j9E5WpqxGG_DkMBo-Eyv_Irn1y71U0aKqiSleMPgQHXTretdRxrs9NmSiIZn82LWEPTI1HsRzTXMJ8N0UXeQbwPCI/s1600/IMG_4659.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53V0nldcJTVaA0U9Zrg7arspTNy6PE5IfDTtWSAKt8u55UGtnl2j9E5WpqxGG_DkMBo-Eyv_Irn1y71U0aKqiSleMPgQHXTretdRxrs9NmSiIZn82LWEPTI1HsRzTXMJ8N0UXeQbwPCI/s320/IMG_4659.JPG" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">add raspberries</td></tr>
</tbody></table>
<div class="MsoNormal">
9. Place the second sponge on top, crust side-up, and dust
with icing sugar. I also placed a few leftover raspberries I had, just to make
it look pretty. Again, this is optional. Enjoy!</div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com0tag:blogger.com,1999:blog-4887676988521635803.post-37535246655229907582016-02-28T03:42:00.001-08:002016-04-09T06:46:18.129-07:00Stuffed Cabbage, or Lahanodolmades, or Λαχανοντολμάδες<div class="separator" style="clear: both; text-align: center;">
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Second Vegetarian dish on the blog: <span style="font-size: large;">Λαχανοντολμάδες</span></div>
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While I was in Athens, my friend’s mom cooked for us a
delicious plate of <span style="font-family: inherit; font-size: large;">Λαχανοντολμάδες</span>, lahanodolmades (pronounced as lah-hah-no-dole-mah-thes). I enjoyed them so much that I was determined
to make them for myself as soon as I was back in the UK.</div>
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<o:p></o:p></div>
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<o:p><b>Just to break it down a bit: </b></o:p></div>
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<span style="font-size: large;">Λαχανο </span>means Cabbage, and <span style="font-size: large;">ντολμά </span>comes from the Turkish word dolma, which means stuffed vegetable/leaf. So, <span style="font-size: large;">Λαχανοντολμάδες</span>, means stuffed cabbage. </div>
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Just to point out, I'm sure most of you are more familiar with <span style="font-size: large;">Ντολμαδάκια</span>, or small dolmades, which are the stuffed grape leaves served at most Greek restaurants. Same concept, different vegetable.</div>
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As is the case will all Greek cooking, I have fond memories
of my giagia making these every time I would visit Lefkada. <i>And just to be clear, she and my mom would always
make the vegetarian version of the dish, as opposed to adding minced meat.</i> I
called my mom up to ask for general instructions, and set off to make the
lahanodolmades.<o:p></o:p></div>
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Just a few things I want to point out before we begin. For
one, I used British Cabbage because it was the largest I could find—feel free
to use any cabbage you wish, as long as it has largish leaves. I also can never
find fresh dill here in the UK (is that not odd?), so I had to use dried—don’t
worry if you too run into this problem, the lahanodolmades will still taste
great. I also added grated carrot just to enrich the flavour of the dolmades. Lastly,
if you remember from my <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/or-augolemono-soup-or-chicken-lemon.html">Augolemono Soup </a>recipe, I always prefer to use Basmati
rice as opposed to long grain—use whatever you prefer.<o:p></o:p></div>
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<h3>
<span style="color: #741b47;"><b><a name='more'></a></b></span></h3>
<h3>
<span style="color: #741b47;"><b>Stuffed Cabbage
leaves, or Lahanodolmades, or Λαχανοντολμάδες</b> </span></h3>
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<b>Ingredients<o:p></o:p></b></div>
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45g Fresh Parsley, chopped<o:p></o:p></div>
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45g Fresh Dill, chopped <o:p></o:p></div>
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2 large Eggs<o:p></o:p></div>
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2 Lemons<o:p></o:p></div>
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1 cup Rice (long grain or basmati)<o:p></o:p></div>
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1 Carrot, grated<o:p></o:p></div>
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1 large Onion, finely chopped<o:p></o:p></div>
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1 large Cabbage (I used British Cabbage)<o:p></o:p></div>
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4 tbsp Olive Oil<o:p></o:p></div>
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<b><span style="color: #741b47;">Method</span><o:p></o:p></b></div>
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1. Place water and a bit of salt in a deep pot and leave it
to boil. <b>Begin by preparing your cabbage</b>.
Carefully remove the outer leaves and set them aside—we will use these later. Then,
remove the stem of the cabbage by cutting it triangularly. We will now blanch
the cabbage. Place the cabbage in the boiling water. The leaves should start to
separate from the body of the cabbage. If not, use a fork or tongs to gently
separate them. Remove the leaves and set aside on a tray when they are soft and
a vibrant green colour—do this until all the cabbage has been separated. Remember
those outer leaves? Place them in the boiling water as well, and do the same (we
will be using the leaves as the base in our pot). Let the leaves cool. <o:p></o:p></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsAIWsxaOqPAq9A_pMoFonhHdC1ypzOHgBxJluvVqFQiDxDYZt2qKw-GLknIO9ycwjeBa3N1cvaLZKxtkjbKjqge3W1UGYBwXdHutAQDIpbZt7Svs8sjFr6ESLJm_Jwz3B8An1DHU35o/s1600/FullSizeRender+%252821%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsAIWsxaOqPAq9A_pMoFonhHdC1ypzOHgBxJluvVqFQiDxDYZt2qKw-GLknIO9ycwjeBa3N1cvaLZKxtkjbKjqge3W1UGYBwXdHutAQDIpbZt7Svs8sjFr6ESLJm_Jwz3B8An1DHU35o/s320/FullSizeRender+%252821%2529.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">remove the stem</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqofKI-XauPmpiCbaAfRrKt6K0hpNLoIjt8kSY8C8CTaP0W8Vf4J-YoIBdJQUcSbC1GPRTzXAiBCB2L_dF58yOnpPtmubZCqGP0N0P8TfkFCkXFQ29Bfm0kTeAP3r9HtlrGYfPotybGWA/s1600/FullSizeRender+%252811%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqofKI-XauPmpiCbaAfRrKt6K0hpNLoIjt8kSY8C8CTaP0W8Vf4J-YoIBdJQUcSbC1GPRTzXAiBCB2L_dF58yOnpPtmubZCqGP0N0P8TfkFCkXFQ29Bfm0kTeAP3r9HtlrGYfPotybGWA/s320/FullSizeRender+%252811%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place in boiling water & blanch</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu_Es7a9MKO_vvSG2S3ljtG_rTN6-GHs9_aobvG8AFwFzN4jq6bwNn_3pu863J6GYKGpZmTb2Y2jfSR09BRoD0j0OEKatElaND9u1989rgGV0ApN6-RP4g-AeCrNO_t96_cm0etOBQ-o/s1600/FullSizeRender+%252816%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu_Es7a9MKO_vvSG2S3ljtG_rTN6-GHs9_aobvG8AFwFzN4jq6bwNn_3pu863J6GYKGpZmTb2Y2jfSR09BRoD0j0OEKatElaND9u1989rgGV0ApN6-RP4g-AeCrNO_t96_cm0etOBQ-o/s320/FullSizeRender+%252816%2529.jpg" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">remove from water and let cool</td></tr>
</tbody></table>
2. <b>In the meantime, prepare
the</b> <b>stuffing</b>. Begin by
thoroughly rinsing the rice under cold water. Then chop your onions, parsley
and dill, and grate your carrot. Place 4 tbsp of olive oil in a pot, and sautéed
your onions. Once translucent, add the carrots and sautéed for another 2
minutes. Add the rice, salt and pepper and sautéed for another 3-4 mins. Remove
from heat and stir in the parsley, dill, and season to taste. Let cool.<br />
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<o:p></o:p></div>
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3. Place a leaf on a plate or chopping board. Add about a
tablespoon of filling in the part of the leaf that is closest to you; then fold
the leaf as you would a parcel—the outer sides inwards—and tightly roll the leaf
away from you. <i>This might sound complicated,
but think of a burrito and the way that you form one. Same concept. Little cabbage
burritos.</i> Do the same with each leaf of cabbage, including the smaller ones
(make sure to leave out those outer layers). I've included a step by step picture guide:<o:p></o:p></div>
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4. Cover the bottom of the pot with the outer layers of
cabbage we have saved. Then place the largest lahanodolmades (fold side down)
in a circular pattern, beginning with the outer edge of the pot. Continue until
you have finished the first layer. Then if you have more dolmades, place them
in a circular pattern, beginning with the middle of the pot. (I only have
enough dolmades for one layer, plus 2 on the top).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhV-4pGELk87zfzGx0OH5IVl6ztpWTVd6KT8XuMtsh9GUXLcjFgrDDFkdLf5bLoWgdugoOku-Z88AJ3Hur1e-I6mHCOQFPCDV83rC41AUe_3yPNXnIUupOEwD3_Po8W3VAhTry9_kZQg/s1600/FullSizeRender+%252832%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhV-4pGELk87zfzGx0OH5IVl6ztpWTVd6KT8XuMtsh9GUXLcjFgrDDFkdLf5bLoWgdugoOku-Z88AJ3Hur1e-I6mHCOQFPCDV83rC41AUe_3yPNXnIUupOEwD3_Po8W3VAhTry9_kZQg/s320/FullSizeRender+%252832%2529.jpg" width="240" /></a></div>
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<o:p></o:p></div>
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5. Cover your dolmades with a dish, face side down. Pour boiled
water around the edges of the plate into your pot until the plate is just
covered. This will help weigh down the dolmades and cook evenly whilst
retaining their shape. Cook for about 30-40 mins on low heat, until the rice is
cooked and the cabbage is tender.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJdru091M2IY1m3E5RiSF6l4gHwP1Oo80osalWlyLvzLr_btallYCpHHsg6j7k9gjv7ndxkUw09A_K4m9FtyNgQQiS-qnXB4ICKXnjTlq8zEaNDt4QaJ0mHx5pUkZLwHwumzqhFOPSno/s1600/FullSizeRender+%252813%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJdru091M2IY1m3E5RiSF6l4gHwP1Oo80osalWlyLvzLr_btallYCpHHsg6j7k9gjv7ndxkUw09A_K4m9FtyNgQQiS-qnXB4ICKXnjTlq8zEaNDt4QaJ0mHx5pUkZLwHwumzqhFOPSno/s320/FullSizeRender+%252813%2529.jpg" width="240" /></a></div>
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6. Once your dolmades are ready, separate the broth from the
dolmades and place in a jug. Let cool until the broth is warm but not piping
hot (the cooler the better). <b>We will now
prepare the egg-lemon sauce, or augolemono</b>. Basically, we will do exactly
what we did with the <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/or-augolemono-soup-or-chicken-lemon.html">Augolemono Soup</a>. Whisk your two eggs, and then slowly
whisk in the juice of two lemons; continue to whisk until frothy. Then slowly
whisk in the broth of your dolmades. ** Then pour the egg-lemon sauce into your
pot. To avoid breaking the dolmades, shake your pot to make sure the sauce goes
everywhere evenly. Enjoy!</div>
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<o:p></o:p></div>
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<br />
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**If you want a thicker sauce, add 1-2 tbsp. of cornstarch/corn
flour to your lemon juice before adding it to the eggs. Then slowly whisk in
the broth of your dolmades. Pour your mixture into a small pan and heat it up
on medium heat. As you whisk, the cornstarch should cook, and the broth should
thicken (make sure you keep whisking or your sauce will turn lumpy)<o:p></o:p></div>
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I forgot to take a picture of the finished sauce/product, but that's because I was too hungry. In any case, here are some pictured of the lahanodolmades</div>
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<span style="color: #674ea7; font-size: large;"><b>If you are looking for more Greek recipes, be sure to check out my delicious <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/01/spinach-pie.html">Spinach Pie</a> and my recipe for <a href="http://coffeecakeandcomposition.blogspot.co.uk/2016/03/biftekia.html">Biftekia (Greek Burgers)</a></b></span></div>
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Coffee, Cake, and Compositionhttp://www.blogger.com/profile/08265294989907619405noreply@blogger.com2